Influencia de los factores tecnológicos en calidad y en el contenido en antioxidantes del aceite de oliva virgen

Resumen

The natural antioxidants presents in the virgin olive oil, depend on agronomic factors, variety of olive, ripeness state of the fruit, and cultivate, between others, and of technological factors, degree of grinding, temperature and time of malaxation and dosis of coadyuvant. The work reaized in this Thesis it has centred on the study of the influence of the technological factors on the phenolic fraction and other antioxidants compounds of the virgin olive oil. For it there has been used olive of the variety Picual, in different conditions of ripeness and proceeding from cultures of dryness and irrigation. To study the influence of the technological factors there has been used the technology of statistical desing of experiments and surface methodology of response.