Vertical centrifugation of virgin olive oil under inert gas
ABSTRACT Virgin olive oil vertical centrifugation under inert gas (IVC) was compared with conventional vertical centrifugation in contact with air (CVC). IVC gives a strong reduction of the oil oxygenation in terms of
reduced dissolved oxygen concentration and oxidative indexes (peroxide values and K232). Minor
compounds (chlorophyll and total phenols) and volatile compounds were not affected by the treatment.
Practical applications: A technical implementation of inertized vertical separators appears a practicable
solution to preserve virgin olive oil quality traits. This can be easily implemented both by the mill
owner with homemade adjustment of the existing machines and by plant industrial manufacturers.