Extra Virgin Olive Oils produced from whole and pitted olives using Argon as malaxation gaseous atmosphere: synergic effect of two different strategies to improve oil quality.

The olive fruit consists of a complex system of endogenous enzymes differently distributed in the whole fruit. Among all, the polyphenol oxidases are mainly located in the pit; therefore, its exclusion before the mechanical extraction of virgin olive oil could reduce the enzymes activity in the olive paste, preserving the antioxidant compounds from degradation. Moreover, the control and the reduction of the oxygen concentration during the malaxation phase can help to inhibit the activities of endogenous enzymes. In this context, the aim of this research work was to investigate the effectiveness of the application of argon as inert atmosphere during malaxation to produce extra virgin olive oils starting from destoned olives, according to a Hurdle Technology like approach. The results showed that the combination of the use of argon during malaxation together with the pitting process allowed obtaining better results from both oxidative and qualitative point of view.