Effects of olive maturation and stoning on quality indices and antioxidantc ontent of extra virgin oils (cv. Coratina) during storage

Quality indices, antioxidant compounds, and antioxidant activities of extra-virgin oils from Coratina olives were evaluated during a 12-mo storage.Whole and stoned olives, picked at 2 different maturation index (MI), were submitted tomalaxation for 45min and extracted by a 3-phase continuous system. A 90-minmalaxation trial was also performed for the stoned olives. The following parameters were monitored: free acidity, peroxide value, K232 and K270 indices, sensory profile, total phenolic content (TPC), phenolic profiles, tocopherol compounds, and antioxidant activity (AA). The highest TPC, AA, and sensory score were found for the oils obtained by olives picked at lowMI and by stoned olives. After 12 mo, all the oils were still included into the “extra-virgin” category, and those deriving from whole olives picked at the lowest MI showed the best sensory characteristics due to high fruity and well-balanced pungent and bitter tastes.