New Zealand Journal of Crop and Horticultural Science abstracts

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Short communication 

Comparison of olive oil (Olea europaea) quality extracted by stonemill and hammermill

Rodney J. Mailer
Jamie Ayton

NSW Department of Primary Industries
Wagga Wagga Agricultural Institute
Private Mail Bag, Wagga Wagga
NSW 2650, Australia
email: mailerr@agric.nsw.gov.au

Abstract  This study compared two olive oil extraction processes used in New Zealand to assess the influence of processing on oil quality. The extraction systems included an Enorossi stonemill and an Oliomio 50 hammermill, malaxing basin, and centrifuge. Olives (Olea europaea) from individual harvests were found to show significantly higher polyphenol and chlorophyll content from the hammermill process. Slightly higher free fatty acids resulted from the hammermill. Fatty acid profiles did not show significant differences between the methods of extraction. Storage over 17 months resulted in increased peroxide values for both oils but no change in chlorophyll, free fatty acids, or polyphenols.

Keywords  olive oil; Olea europaea; fatty acids; polyphenol; induction time; peroxide; chlorophyll

H04037; Received 26 April 2004; accepted 15 July 2004; Online publication date 9 September 2004
New Zealand Journal of Crop and Horticultural Science, 2004, Vol. 32: 325-330
0014-0671/04/3203-0325 $7.00 © The Royal Society of New Zealand 2004

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