Two phases olive pomace storage in ponds

• Main Authors: Álvaro E. Ramos Hinojosa, Mª Victoria Ruiz Méndez
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 2004-09-01
• Series: Grasas y Aceites
• Subjects: fatty acid; polar compounds; pomace olive oil; triglycerides; two phases olive pomace
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/173
• ISSN: 0017-3495; 1988-4214

During the harvesting period 1999-2000, real samples of two phases olive pomace were taken from storage ponds in two extraction facilities located in Southern region of Spain , every month until a maximum of five months. In addition, lots of two phases olive pomace and second-centrifuged two phases olive pomace were divided in closed recipients and, also, in opened recipients, and were stored in laboratory at 36 ºC for 0, 1, 2, 4 and 6 months. Samples were analysed for moisture and fat content, and solvent-extracted; the resulting oils were analysed for acidity, fatty acid composition, polar compounds and triglycerides. The results indicate that oil deterioration increases throughout the storage period, particularly those oils extracted from surface and from second-centrifuged two phases olive pomace. The surface/volume ratio in the ponds should be as low as possible. Special attention should be paid to the storage of two phases olive pomace, establishing a maximum of two months in all cases.