Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving

Giovacchino, L. Di; Costantini, N.; Ferrante, M. L.; Serraiocco, A.

doi:10.3989/gya.2002.v53.i2.302

Cited by 63 publications

(71 citation statements)

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“…A greater amount of oil was obtained by increasing the malaxation time and/ or temperature (Ben Brahim et al, 2015;Taticchi et al, 2013). However, applying long malaxation times and high temperatures in olive oil extraction can cause a deterioration in oil quality and reduce the oxidative stability of olive oil (Di Giovacchino et al, 2002;Taticchi et al, 2013) due to the activity of the enzymes (polyphenol oxidase and peroxidase), naturally present in the olive paste, which may affect the percentage of free fatty acid content, peroxide value and phenol content of the oil (De Fernandez et al, 2014;Franco et al, 2014;Stefanoudaki et al, 2011;Taticchi et al, 2013). Therefore, finding innovative techniques to eliminate residues of oil in the pomace, thus improving the yield and the working capacity of the industrial plants has become significant for many researchers (Abenoza et al, 2013;Clodoveo and Hachicha Hbaieb, 2013;Jiménez et al, 2007;Puértolas and Martínez de Marañón, 2015).…”

Section: Introductionmentioning

confidence: 99%

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

2017

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SUMMARY:In this study, the effects of different extraction parameters including ultrasound time, temperature and malaxation time on olive oil quality were investigated. The extraction variables ultrasound initial temperature (20-50 °C), ultrasound time (2-10 min) and malaxation time (30-50 min) were studied to obtain ideal conditions of ultrasonic treatment on the olive paste for obtaining of a greater yield in the extraction of oil, while maintaining a maximum level of commercial quality. To evaluate the level of commercial quality, absorbance in the UV region, peroxide (PV) and free acidity values (AV), the total chlorophyll, carotenoid, phenol contents, total antioxidant activity and sensory analysis of EVOOs extracted from Edremit cultivar were determined. The optimum conditions were found to be 50 °C, 2 min and 43.23 min for ultrasound initial temperature, sonication time and malaxation time, respectively. This optimal condition gave an extraction yield of 8.25 % and the acidity value of 0.24 mg oleic acid/100 g olive oil. The experimental values obtained under optimal conditions were in agreement with the theoretical values KEYWORDS: Extraction; Olive oil; Optimization; Quality; Ultrasound; Yield RESUMEN: Efecto del ultrasonido en la extracción de aceite de oliva y optimización de la extracción asistida por ultrasonido del aceite de oliva virgen extra mediante metodología de superficie de respuesta (RSM). En este estudio se investigó el efecto de diferentes parámetros de extracción, incluyendo tiempo de ultrasonido, temperatura y tiempo de malaxación en la calidad del aceite de oliva. Se estudiaron las variables de la extracción como temperatura inicial de ultrasonido (20-50 °C), tiempo de ultrasonido (2-10 min) y tiempo de malaxación (30-50 min) para obtener las condiciones ideales del tratamiento ultrasónico en la pasta de oliva para obtener un mayor rendimiento en la extracción de aceite y manteniendo un máximo de calidad comercial. Para determinar el nivel de calidad comercial, se determinaron la absorbancia en la región UV, índice de peróxido (PV) y los valores de acidez libre (AV), contenido total de clorofila, carotenoides, fenoles, actividad antioxidante total y análisis sensorial de aceites de oliva extraídos del cultivar Edremit. Las condiciones óptimas fueron de 50 °C, 2 min y 43,23 min para temperatura inicial del ultrasonido, tiempo de sonicación y tiempo de malaxación, respectivamente. Estas condiciones óptimas dieron un rendimiento de extracción del 8,25% y un valor de acidez de 0,24 mg de ácido oleico/100 g de aceite de oliva. Los valores experimentales obtenidos en condiciones óptimas estuvieron de acuerdo con los valores teóricos.

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Section: Introductionmentioning

confidence: 99%

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

2017

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“…Ces opérations sont effectuées en général par une seule machine conçue à cet effet, qui réalise les deux opérations en séquence. L'effeuillage et le lavage sont importants non seulement pour des raisons d'hygiène et de santé mais également pour des raisons techniques, mécaniques et de qualité de l'huile (Di Giovacchino et al, 2002).…”

Section: Lavage Et Effeuillage Des Olivesunclassified

“…Le décanteur centrifuge à trois phases nécessite l'addition de 40-60 l/100 kg d'olives, en revanche le système de centrifugation à deux phases ainsi que le système de pression ne nécessitent pas l'adjonction de l'eau (Di Giovacchino et al, 2002).…”

Section: Quantité D'eau Ajoutéeunclassified

Assurance qualité des huileries tunisiennes

Gharbi

Issaoui

Mehri

et al. 2015

OCL

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Reçu le 14 février 2015 -Accepté le 8 mai 2015Résumé -L'huile d'olive est largement appréciée dans le monde entier pour ses qualités nutritionnelles, ses effets bénéfiques sur la santé et ses caractères organoleptiques. En Tunisie, l'huile d'olive est un produit stratégique d'exportation. Il joue un rôle économique, social et environnemental important en contribuant à la réalisation des objectifs nationaux de sécurité alimentaire, de création d'emploi, d'équilibre de la balance commerciale, de préservation des ressources naturelles et de limitation de l'exode rural. Sur le plan international, il procure à la Tunisie le rang du quatrième producteur et du troisième exportateur mondial et des parts non négligeables sur les principaux marchés d'exportation. L'objectif principal de ce travail est d'étudier les principaux facteurs influençant la qualité des huiles d'olive tunisiennes en mettant l'accent sur l'importance de la mise en place du système HACCP (Hasard analysis of critical control points) au sein des unités de trituration et ceci à travers une enquête sur le terrain et des analyses physicochimiques de 89 échantillons d'huiles d'olives produites dans la région du sahel et du centre Tunisien. Mots clés : Huile d'olives / qualité / HACCP / extraction / huileries tunisiennesAbstract -Quality insurance of tunisian olive oils. Olive oil is worldwide appreciated for its nutritional qualities, its beneficial health effects and its organoleptic characteristics. In Tunisia, olive oil is a strategic product for export. It plays an important economic, social and environmental role by contributing to the achievement of national food security objectives, job creation, equilibrium of the commercial balance, preservation of natural resources and limiting the rural exodus. Internationally, it provides for Tunisia the rank of the fourth largest producer and the third largest exporter and significant parts in the principal exportation markets. The main objective of this work is to study the main factors influencing the quality of Tunisian olive oil with emphasis on the importance of the implementation of HACCP (Hazard analysis of critical control points) in olive oil mills and this through a field investigation and physicochemical analyzes of 89 samples of olive oils produced in the region of Sahel and Center of Tunisia.

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“…There was an increase, by a factor of 1.9, of reducing sugars caused by activation of hydrolytic enzymes during malaxation. Moreover, several chemical reactions took place due to the exposure of olive components to air and endogenous enzymes released from olive fruit after crushing (Di Giovacchino, 2002).…”

Section: Materials Balance Of Carbohydrates Proteins and Mineralsmentioning

confidence: 99%

“…The VOO acidity value ranged from 0.4 to 0.6% in the threephase extraction method; by definition, VOO must have an acidity value below 2.0% (Giovacchino et al, 2002).…”

Section: Materials Balance Of Oil After Defoliation Washing Crushingmentioning

confidence: 99%

Material Balance of Olive Components in Virgin Olive Oil Extraction Processing

Dammak

Neves

Souilem

et al. 2015

FSTR

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Processing of olive fruits using a three-phase extraction system for the production of virgin olive oil was analyzed to clarify the material balance of olive fruit components, i.e., oil, water, carbohydrates, proteins, minerals and polyphenols. The estimated total olive material balance based on mass flow indicated a final oil extraction yield of around 83.3%, with an initial olive fruit mass flow of 500 kg/h. The remaining oil was discharged as a byproduct, mainly in olive cake (8.9%) and olive mill water (7.8%). The material balance of carbohydrates showed that the majority were discharged in olive cake (73.3 kg/h) and olive mill water (27.7 kg/h). The material balance of polyphenols, the most important functional compounds in olives, was determined because of their importance to olive oil chemical stability. Results showed an increase in polyphenols content during malaxation operation (17.6%), which was correlated with several enzymatic reactions directly reflected in the composition of virgin olive oil.Keywords: olive oil, operation, material balance, saccharides, polyphenols, enzymatic activities IntroductionVirgin olive oil (VOO) is the foremost edible oil in the Mediterranean region diet. VOO is produced from the whole olive fruits of Olea europaea, a traditional crop in the Mediterranean region. The fruit is an oval-shaped drupe, consisting essentially of the following three parts: epicarp, mesocarp, and endocarp. The epicarp (skin) and the mesocarp (pulp) account for about 65 _ 83%of the total weight, while the endocarp (stone) may vary from 13% to 30%. The average chemical composition of olive fruit is 50%water, 1.5% protein, 22% oil, 24% carbohydrates, and 1.5% minerals. Olive fruit is also high in polyphenols, in the range of 1% of fresh weight (IOOC, 2002).VOO is produced via industrial extraction, which represents one of the most traditional food processing activities in the Mediterranean region (Vlyssides et al., 2004). The process involves only mechanical operations, which can be sub-divided in two main parts: (1) preparation of a homogeneous paste based on crushing and malaxing operations, and (2) oil extraction. The objective of any oil extraction method is to extract as much oil as possible without altering the quality.The following three types of extraction systems are currently in use: (1) a system of hydraulic presses used to press the olive paste;(2) a continuous three-phase system in which the oil is separated from the mass by centrifugation; and (3) a continuous two-phase system in which centrifugation is used to separate olive oil from a mixture of olive cake and olive mill water in one phase, which is characterized by a pasty consistency and termed two-phase olive cake.Currently, the three-phase extraction system is the most commonly used method for VOO extraction in Tunisia. The flow diagram comprises four main operations: fruit cleaning; preparation of the paste (crushing, malaxation); separation of solid and liquid phases; and finally, the clarification of the collected VOO.Fruit cl...

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Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving

Cited by 63 publications

References 12 publications

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

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

Assurance qualité des huileries tunisiennes

Material Balance of Olive Components in Virgin Olive Oil Extraction Processing

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