Although the use of technological coadjuvants during virgin olive oil extraction helps in maximising the process efficiency, it could influence the characteristics of the final product. So far, why this happens is still not understood. In this context, an influence on the biochemical activities occurring during the malaxation step was supposed, and this hypothesis was verified by a response surface methodology approach. The effect of two independent variables, namely malaxation temperature and amount of coadjuvant, on polyphenol oxidase, peroxidase and lipoxygenase activities as well as on the corresponding phenolic and volatile compounds of the oils was studied. Calcium carbonate enhanced the activities of oxidases leading to a reduction of phenolic compounds, which were negatively correlated with the coadjuvant usage. Micronized natural talc behaved the opposite but had a general weaker influence, often overcome by that of mixing temperature. A significant shift of the olive paste pH toward that optimal for oxidases enzymes was highlighted under the use of calcium carbonate. The findings evidenced a “side effect” of the use of technological coadjuvants in the context of virgin olive oil extraction.

尽管在初榨橄榄油过程中使用技术助剂有助于最大程度地提高加工效率，但它可能会影响最终产品的特性。到目前为止，为什么会发生这种情况仍然未知。在这种情况下，假定了对在疟疾形成步骤中发生的生化活性的影响，并且通过响应面方法论方法验证了该假设。研究了错误温度和共助剂两个独立变量对油中多酚氧化酶，过氧化物酶和脂氧合酶活性以及相应油类酚和挥发性化合物的影响。碳酸钙增强了氧化酶的活性，导致酚类化合物的减少，这与共助剂的使用负相关。微粉化的天然滑石粉表现相反，但影响较小，通常可以通过混合温度来克服。在碳酸钙的使用下，橄榄糊的pH值明显向着氧化酶的最佳方向转移。这些发现证明了在初榨橄榄油的背景下使用技术辅剂的“副作用”。