Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

Aydar, Alev Yüksel; Bağdatlıoğlu, Neriman; Köseoğlu, Oya

doi:10.3989/gya.1057162

Cited by 53 publications

(47 citation statements)

References 29 publications

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“…These results were in good agreement with the predicted values under the optimum working condition. Therefore, the acidity value of olive oil and yield for any combination of ultrasound time, ultrasound temperature and malaxation time could be accurately predictor by the regression models obtained by RSM [10]. In the 2005-2006 season, the estimated extraction yield, acidity and peroxide index of the 3.2 MI olive samples showed that the experimental data were consistent with the model for all three dependent variables [32].…”

Section: Validation Of the Modelsupporting

confidence: 61%

“…Using Response Surface Method in the extraction studies has been of interest to many researchers in recent years [10,13,14]. The steps that must be followed in order to apply this method correctly are shown in Figure 1.…”

Section: Rsm Application In Optimization Of Extractionmentioning

confidence: 99%

“…It was aimed an extraction for extra virgin olive oils in low acidity and high yield using the Box-Behnken design to optimize extraction parameters including ultrasound time, ultrasound temperature and malaxation time [10].…”

Section: Yieldmentioning

confidence: 99%

“…The coefficients of the model are represented by constant term, A, B and C (linear coefficients for independent variables), AB, AC and BC (interactive term coefficient), A ) and adequate precision are used to check the model adequacies; the model is adequate when its P value < 0.05, lack of fit P value > 0.05, R 2 > 0.9 and Adeq Precision >4. Differences between means can be tested for statistical significance using analysis of variance (ANOVA) [10].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Utilization of Response Surface Methodology in Optimization of Extraction of Plant Materials

Aydar¹

2018

Statistical Approaches With Emphasis on Design of Experiments Applied to Chemical Processes

182

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Experimental design plays an important role in several areas of science and industry. Experimentation is an application of treatments applied to experimental units and is then part of a scientific method based on the measurement of one or more responses. It is necessary to observe the process and the operation of the system well. For this reason, in order to obtain a final result, an experimenter must plan and design experiments and analyzes the results. One of the most commonly used experimental designs for optimization is the response surface methodology (RSM). Because it allows evaluating the effects of multiple factors and their interactions on one or more response variables it is a useful method. In this section, recent studies have been compiled which aim to extraction of plant material in high yield and quality and determine optimum conditions for this extraction process.

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Section: Validation Of the Modelsupporting

confidence: 61%

Section: Rsm Application In Optimization Of Extractionmentioning

confidence: 99%

Section: Yieldmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Utilization of Response Surface Methodology in Optimization of Extraction of Plant Materials

Aydar¹

2018

Statistical Approaches With Emphasis on Design of Experiments Applied to Chemical Processes

182

View full text Add to dashboard Cite

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“…The application of high frequency ultrasound standing waves, also known as megasound (MS), to the olive paste has also been tested industrially as a process intervention post malaxation to enhance olive oil recovery . Extractability improvements of up to 1.7% were seen after testing the technology at 300 kg h −1 .…”

Section: Introductionmentioning

confidence: 99%

Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition

Leone¹,

Romaniello²,

Tamborrino³

et al. 2017

Euro J Lipid Sci & Tech

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Traditional olive oil processing includes batch olive paste kneading for 30-60 min. Microwave (MW) treatment of the olive paste have recently shown to continuously provide faster conditioning, while megasound (MS) treatment have been shown to enhance oil extractability. In the present work the virgin olive oil standard parameters, sensory descriptors, and phenolic and headspace composition upon treatment of oils obtained using novel process enhancement interventions, and their combination in an industrial plant is examined. Standard parameters are within the international specifications. The Control and MW process provide similar phenolic composition but a post MS intervention significantly increased total phenolic content, and decrease total C5 and C6 aldehydes in the MW treated paste. These results encourage further developments for a combined continuous MW and megasonic conditioning technology to fasten the olive oil extraction, to enhance yields, and total phenolic content. Practical Applications: Microwave and megasounds are two technologies easily implementable on industrial olive oil extraction plant. They permit to simplify the entire plant and could replace totally the malaxers section. This new technology allows having a uniform paste treatment in continuous mode, enhancing the olive oil quality.

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Olive Oil

Kiritsakis¹,

Turkan²,

Kiritsakis³

2020

Bailey's Industrial Oil and Fat Products

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Olive oil is a natural juice obtained by mechanical or physical means from the fruit of the tree Olea europaea L. Many historians believe that the olive cultivation began during the Palaeolithic and Neolithic periods (5000–3500 bce ). Most of the world's olive trees grow in the Mediterranean Basin. Olive oil has always been an important component in the diet of Mediterranean people, but in the past years this oil has become more popular among consumers in Northern Europe, the United States, Canada, and Australia. Olive oil quality depends mainly on the cultivar, microclimate, soil conditions, fruit health, and processing conditions. Several studies have confirmed that extra virgin olive oil (EVOO) helps to reduce oxidative stress, high blood pressure, obesity, fatty liver, and insulin resistance, diseases that are closely related to diabetes and coronary heart disease. This chapter focuses on the origin and history of olive tree, statistics of world production, and consumption of olive oil. It also deals with olive fruit processing, olive oil classification and categories, quality and purity criteria, olive oil components, olive oil analysis, deterioration, and adulteration. Phenolics and other minor functional compounds of olive oil are discussed in detail.

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Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

Cited by 53 publications

References 29 publications

Utilization of Response Surface Methodology in Optimization of Extraction of Plant Materials

Utilization of Response Surface Methodology in Optimization of Extraction of Plant Materials

Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition

Olive Oil

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