The effects of processing aids and techniques on olive oil extractability and oil quality índices

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-03-16 DOI:10.3989/gya.0217221

E. Khaleghi, H. Norozi Moghadam, S. Mortazavi

引用次数: 2

Abstract

This study was conducted to investigate the effects of processing aids and techniques such as talcum powder (2% w/w), calcium carbonate (2% w/w), warm water dipping (45 °C), combined treatment (warm water dipping+2% calcium carbonate) and control (without adding processing aid) on extractability and quality of ‘Tarom 7’ olive oil as randomized complete block design with three replicates. The results showed that there were no significant differences in the carotenoid content, K232, fatty acid profile or the Cox’s value in the oil obtained from untreated and treated fruits with processing aids. The highest chlorophyll content (0.84 mg/kg), total phenolic content (236.94 mg/kg), paste extractability (8.5%) and the lowest peroxide values (0.32 meqO2/kg), K270 (0.38) were obtained from the oil extracted with 2% talc powder. According to the results, it can be suggested that the 2% talc powder treatment could have a positive effect on olive oil quality and paste extractability.

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加工助剂和工艺对橄榄油可提取性和油质指标的影响

采用随机完全区组设计，采用3个重复，研究了滑石粉(2% w/w)、碳酸钙(2% w/w)、温水浸提(45°C)、联合处理(温水浸提+2%碳酸钙)和对照(不添加加工助剂)等加工助剂和工艺对“Tarom 7”橄榄油可提取性和品质的影响。结果表明，经加工助剂处理和未经处理的果实，其油的类胡萝卜素含量、K232、脂肪酸谱和考克斯值均无显著差异。用2%滑石粉提取的油，叶绿素含量最高(0.84 mg/kg)，总酚含量最高(236.94 mg/kg)，膏体可提取性最高(8.5%)，过氧化值最低(0.32 meqO2/kg)， K270最低(0.38)。结果表明，2%的滑石粉处理对橄榄油品质和膏体提取率有积极的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality