Main Article Content
fatty acid alkyl esters, extra virgin olive oil, oxidases, olive processing, technological coadjuvant
The effect of coadjuvants during olive oil processing on the oxidative enzymes and the content of fatty acid alkyl esters (FAAE) has been investigated. Two Italian olive cultivars, at different ripening degree, were processed immediately after harvesting or after 5 and 12 days of storage. The results highlighted a general decrease of FAAE and a significant increase in the PPO and POD activities due to the coadjuvant use. The increased oxidases activity could lead to a reduction of oils phenolic compounds.
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