New Zealand Journal of Crop and Horticultural Science abstracts
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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