Comparision of Polyphenol Content in Olive Oil cv Kalinjot Obtained in Two Different Extraction System

¹ Faculty of Biotechnology and Food, Food Research Center, Tirana, Albania, Agricultural University of Tirana

² Faculty of Biotechnology and Food, Department of Agrofood Technology, Tirana, Albania, Agricultural University of Tirana

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Abstract

In Albania, continuous lines are used to extract olive oil using centrifugal force for phase separation. So far, two centrifugal systems are known, the 2-phase and the 3-phase system. In recent years Pieralisi has launched a new “Leopard” system known as the two and a half phase system. From this system are obtained 3 products, vegetable water plus olive oil, pate and solid.In regardwith the processing techniques of olive oil, the aim of this study was to compare the two systems: respectively 3phase and 2 and a half phase system. We have studied how different processing systems are related with the quality of olive oil and the content of total polyphenols in extra virgin olive oil.
To achieve the main objective, the study has been focused on the following analytical parameters:totalpolyphenol content, free acidity, peroxide index, K232 and K270, total polyphenols, pigment content and bitterness index.
the results obtained showed that the olive oil extracted from the two and a half phase system presented a higher
content in the total polyphenols (534.57 ± 15.87mg/kg), while for the three-phase system the content in polyphenols wasabout 443, 18 ± 22.29 mg/kg of caffeic acid.
Results obtained in this study showed that the content of total polyphenols for ‘Kalinjot’ variety was higher in olive
oil extracted with the two and a half phase system, a result affirmed by literature as well.

Keywords: System Extraxtion; Olive variety; Total polyphenols.