ArticleFoods (Basel, Switzerland)2021
Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update.Foods (Basel, Switzerland) · 2023Review
- Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil.Foods (Basel, Switzerland) · 2023Article
- Microbiological and Enzymatic Activity Modulates the Bitter Taste Reduction in Decanted Coratina Olive Oil.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors.
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Abstract
Filtration is a widely used process in the production of extra virgin olive oil. We studied the influence of filtration performed with cotton filters and cellulose filter press on the biotic components of the oily mass containing probiotic traits in two freshly produced monocultivar extra virgin olive oils. The concentration of bacteria was reduced from 100% to 28%, while that of fungi was reduced from 100% to 44% after filtration, according to the filtration system and the initial contamination of the original monocultivar extra virgin olive oil. Compared with the control, the yeast content in the oil samples filtered with cotton filters was reduced from 37% to 11% depending on the cultivar. In the oil filtered with cellulose filter press, the yeast content reduced from 42% to 16%. The viable yeast that passed through the oily mass during the filtration process with cellulose filter press, unlike all the other samples, were unable to survive in the oil after a month of storage. The possible health benefits of compounds from both the biotic and abiotic fraction of the oil, compared to the control, were significantly low when filtered with the cellulose filter press.
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