The new “Cytolase 0” enzyme processing aid improves quality and yields of virgin olive oil

Three olive varieties (Leccino, Coratina and Dritta) were processed using the percolation–centrifugation system with a new olive enzyme processing aid, “Cytolase 0”. The enzyme adjuvant led to oils characterised (with respect to reference oils) mostly by: (i) higher content of pleasant volatiles, total phenols, o-diphenols, hydroxytyrosol-aglycones, α-tocopherol, chlorophylls and carotenoids, triterpene dialcohols, triterpene and aliphatic alcohols, and waxes; (ii) higher ratios of 1,2-diglycerides/1,3-diglycerides, campesterol/stigmasterol, trans-2-hexenal/hexanal, and trans-2-hexenal/total aroma; (iv) higher values of colour indices; (v) higher sensory score; (vi) lower values of turbidity; (vii) similar values of acidity, peroxide index, carbonyl index, UV (ultraviolet) spectrophotometric indices, and alcoholic index, and (viii) similar contents of saturated and unsaturated fatty acids, triacylglycerols, diacylglycerols, and sterols. No (or only traces of) trans-isomer C18 fatty acids and stigmastadienes were found in the two oil types. Therefore, the enzyme aid produced better qualitative and quantitative results. ©