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Effect of extraction system, stage of ripeness, and kneading temperature on the sterol composition of virgin olive oils

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Journal of the American Oil Chemists' Society

Abstract

Comparative extraction trials were carried out among a classical pressing, a dual-, and a three-phase centrifugation system using olive crops of Koroneiki variety. Two different kneading temperatures, 30 and 45°C, were tested at three stages of ripeness for two consecutive years of harvest, 1995–1996 and 1996–1997. Composition of the sterol fraction was determined in the resulting olive oil samples (n=72). Stigmasterol was found to be affected by the extraction system; it was obtained in the highest amount in the pressing system. The ratio campesterol/stigmasterol was significantly higher in oils extracted by dual- and three-phase centrifugation. Sterols were significantly affected by the ripening stage of the fruit. During December, the ratio campesterol/stigmasterol reached the maximal and β-sitosterol the minimal values; this appears to be the optimal period for harvesting the olives. Comparison of the different kneading temperatures showed that at 30°C, Δ5-avenasterol and campesterol/stigmasterol ratio reached higher values than at 45°C.

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Authors and Affiliations

  1. National Agricultural Research Foundation, Subtropical Plants and Olive Tree Institute, 731 00, Chania, Crete, Greece

    A. Koutsaftakis, F. Kotsifaki & E. Stefanoudaki

Authors
  1. A. Koutsaftakis
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  2. F. Kotsifaki
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  3. E. Stefanoudaki
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Correspondence to A. Koutsaftakis.

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Koutsaftakis, A., Kotsifaki, F. & Stefanoudaki, E. Effect of extraction system, stage of ripeness, and kneading temperature on the sterol composition of virgin olive oils. J Amer Oil Chem Soc 76, 1477–1481 (1999). https://doi.org/10.1007/s11746-999-0188-y

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  • DOI: https://doi.org/10.1007/s11746-999-0188-y

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