De oliveira al aceite de oliva: un enfoque general
DOI:
https://doi.org/10.33448/rsd-v10i3.13408Palabras clave:
Lípides; Ácidos grasos; Oxidación de lípidos; Orujo de aceituna; Valor agregado.Resumen
El objetivo de este estudio fue realizar una revisión sistemática de la literatura sobre aceituna, métodos de extracción, caracterización física y química y parámetros de identidad y calidad de los aceites de oliva, así como alternativas tecnológicas para el uso de los subproductos. El aceite de oliva es el aceite comestible extraído de los frutos maduros del olivo (Olea europaea L.). Los árboles se cultivan en la Región del Mediterráneo desde hace varios siglos y existen miles de cultivares que difieren en peso, tamaño y características químicas de los frutos. Actualmente, el aceite de oliva se produce en todo el mundo y la plantación de aceitunas se introdujo recientemente en la ciudad de Diamantina, Minas Gerais. El extracto etéreo es compuesto principalmente por ácido oleico y fracciones menores de compuestos fenólicos, fitoesteroles y pigmentos, sustâncias con actividades antioxidantes y bioactivas que promueven la estabilidad oxidativa del aceite y tienen efectos beneficiosos para la salud humana. La principal extracción del aceite de oliva consiste en triturar, prensar y centrifugar, generando subproductos que pueden reutilizar para la recuperación de compuestos o generar nuevos productos en la industria alimentaria. Después de la extracción, el aceite se somete a varios análisis físicos y químicos para definir la identidad y calidad, según estándares internacionales. Las principales características que definen la calidad del aceite de oliva son la acidez total titulable, el índice de peróxidos, el índice de extinción específica en el ultravioleta, el color instrumental y el perfil de ácidos grasos.
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