Effect of Pressing Techniques on Olive Oil Quality

Khdair, Adnan I.; Ayoub, Salam; Abu-Rumman, Ghaida

doi:10.3923/ajft.2015.176.183

Cited by 25 publications

(13 citation statements)

References 9 publications

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“…This change improves the olive oil quality and reduces wastewaters disposal costs because the two phase system barely generates wastewaters (Khdair et al, 2015). However, it generates a wet olive pomace or crude olive pomace (COP) whose handling is more difficult and cause more disposal problems than the pomace obtained by the three phase system (Cayuela et al, 2010).…”

Section: Introductionmentioning

confidence: 98%

Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation

Leite

Salgado

Venâncio

et al. 2016

Bioresource Technology

103

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Olive mills generate a large amount of waste that can be revaluated. This work aim to improve the production lignocellulolytic enzymes by solid-state fermentation using ultrasounds pretreated olive mill wastes. The composition of olive mill wastes (crude and exhausted olive pomace) was compared and several physicochemical characteristics were significantly different. The use of both wastes in SSF was evaluated and a screening of fungi for xylanase and cellulase production was carried out. After screening, the use of exhausted olive pomace and Aspergillus niger led to the highest enzyme activities, so that they were used in the study of ultrasounds pre-treatment. The results showed that the sonication led to a 3-fold increase of xylanase activity and a decrease of cellulase activity. Moreover, the liquid fraction obtained from ultrasounds treatment was used to adjust the moisture of solid and a positive effect on xylanase (3.6-fold increase) and cellulase (1.2-fold increase) production was obtained.

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Section: Introductionmentioning

confidence: 98%

Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation

Leite

Salgado

Venâncio

et al. 2016

Bioresource Technology

103

View full text Add to dashboard Cite

show abstract

“…However, together with other downsides inherent in the labor intensity and inefficient system operation, including low working capacity, include the potential contamination of the filter mats and the need for a strict hygiene routine [25]. The modern centrifugation system often uses either a two-phase or a three-phase decantation [25,40,41]. The system commonly employs metal crushers that help increase extractability of the oil and recovery of total phenolics [25].…”

Section: Overview Of Characteristics Of Typical Endogenous Phenolics and The Effect Of Processing Conditions On Their Loss/gainmentioning

confidence: 99%

“…However, the emulsion intensity and development of bitter taste in the extracted oil are of typical disadvantage. In general, application of the two-phase decanters in place of a three-phase centrifugation system eliminates/minimizes the use of water addition to olive paste and enables obtaining an increased recovery of polyphenols in the extracted oil [41][42][43]. Furthermore, other accountable factors such as the appropriateness of analytical methods selected for the quantification of endogenous phenols play a decisive part in the precision and reliability of the obtained results.…”

Section: Overview Of Characteristics Of Typical Endogenous Phenolics and The Effect Of Processing Conditions On Their Loss/gainmentioning

confidence: 99%

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Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes

Markhali

2021

Processes

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The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and environmental sustainability. This review discusses typical processing factors responsible for the fate of endogenous phenolics in olive oil products/by-products and provides an overview of the possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally valorize the by-products.

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“…Jordan has 25 million olive trees, which produce approximately 220,000 tons of olive annually, 35,000 tons of oil, 60,000 tons of olive pomace and around 200,000 m 3 of olive mills wastewaters (OMWWs) [19, 20]. The objective of this research was to quantitatively estimate the national pollution loads from the olive mills industry in the country and possible waste management and treatment options.…”

Section: Introductionmentioning

confidence: 99%

Pollution estimation from olive mills wastewater in Jordan

Khdair

Abu-Rumman

Khdair

2019

Heliyon

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Olive mill wastewaters (OMWWs) are a significant source of environmental pollution, especially in important olive oil producing countries such as Spain, Greece, Syria, Jordan and other countries in the Mediterranean. Due to cost issue no treatments plants are currently available at the mills; therefore, OMWW is normally discharged into the environment causing serious environmental problems such as: coloring and pollution of surface and ground waters, soil surface, and foul odors problems. Approximately 209,000 tons of olives have been processed in Jordan in 2017, which generated 175,000 m 3 of OMWWs. They generated rougly 3,069 tons of BOD 5 , 7,956 tons of COD, 149 tons of residual olive oil, 2.07 tons of phenols, 3,753 ton total suspended solids and 4.2 ton of phosphorous. The OMWW is rich in organic matter expressed as BOD 5 and COD with COD/BOD 5 of 2.6 indicated that OMWWs is not suitable for biological treatment and therefore must be treated before discharge to the environment or sewer system. Cleaner production options and proper environmental waste management systems at the mills are needed to reduce their environmental impact. This may include the adoption of the two-phase mills to reduce water use to less than half the quantities used in traditional and three phases mills.

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Effect of Pressing Techniques on Olive Oil Quality

Cited by 25 publications

References 9 publications

Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation

Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation

Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes

Pollution estimation from olive mills wastewater in Jordan

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