The influence of different technological co-adjuvants on the quality and yield of virgin olive oil using response surfaces methodology

Valdivia, Diego Ginés Fernández; Lozano, Francisco Espínola; Vilar, Manuel Moya

doi:10.3989/gya.2008.v59.i1.488

Cited by 2 publications

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“…However, these findings were not in agreement with the results of García et al (2005), Fernández-Valdivia et al (2008, Moya et al (2010), Carrapiso et al (2013), and Caponio et al (2014, who concluded that processing aids such as hot water dipping, talc, and micro talc did not affect free fatty acids. Canamasas and Ravetti, (2014) found that oil extracted with Talc (2.0%) and microtalc had the lower acidity (free fatty acid) than the control.…”

Section: Free Aciditycontrasting

confidence: 67%

“…It has been reported that most olive oil-producing countries (such as Spain and Italy) have utilized processing aids (co-adjuvant agents and techniques) to improve oil extraction efficiency (up to 10 to 30%) and to reduce the loss in oil in pomace (García et al, 2005;Cruz et al, 2007;Canamasas and Ravetti, 2011). Although talc and micronized talc powder (Fernández-Valdivia et al, 2008), specific enzymes (Sharma and Sharma, 2007;Najafian et al, 2009), common salt (NaCl, KCl), calcium carbonate (Espínola et al, 2009) and hot water dipping (García et al, 2005;Al-Rousan, 2017), as processing aids and techniques, have been commonly applied in the olive oil industry, nowadays, in Europe, only the use of hydrate magnesium silicate (natural talc) and kaolinitic clays are permitted (Vidal et al, 2018). Generally, these aids have improved oil extractability from the olive paste by breaking down the oil-water emulsion (Sadkaoui et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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

2023

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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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Section: Free Aciditycontrasting

confidence: 67%

Section: Introductionmentioning

confidence: 99%

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

2023

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Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

Karacabey

Özkan

Dalgıç

et al. 2016

Turkish JAF Sci.Tech.

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Aromatization of olive oil especially by spices and herbs has been widely used technique throughout the ages in Mediterranean diets. The present study was focused on aromatization of olive oil by rosemary (Rosmarinus officinalis L.). Aromatization process was optimized by response surface methodology as a function of malaxation's conditions (temperature and time). According to authors' best knowledge it was first time for examination of oil yield performance with antioxidant potential and pigments under effect of aromatization parameters. For all oil samples, values of the free acidity, peroxide, K 232 and K 270 as quality parameters fell within the ranges established for the highest quality category "extra virgin oil". Oil yield (mL oil/kg olive paste) changed from 158 to 208 with respect to design parameters. Total phenolic content and free radical scavenging activity as antioxidant potential of olive oil samples were varied in the range of 182.44 -348.65 mg gallic acid equivalent/kg oil and 28.91 -88.75 % inhibition of 2,2-Diphenyl-1-picrylhydrazyl-(DPPH•), respectively. Total contents of carotenoid, chlorophyll and pheophytin a as pigments in oil samples were found to be in between 0.09 -0.48 mg carotenoid/kg oil, 0.11 -0.96 mg chlorophyll/kg oil, 0.15 -4.44 mg pheo α/kg oil, respectively. The proposed models for yield, pigments and antioxidant potential responses were found to be good enough for successful prediction of experimental results. Total phenolics, carotenoids and free radical scavenging activity of aromatized olive oil and oil yield were maximized to gather and optimal conditions were determined as 25°C, 84 min, and 2 % (Rosemary/olive paste; w/w).

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The influence of different technological co-adjuvants on the quality and yield of virgin olive oil using response surfaces methodology

Abstract: RESUMENInfluencia de diferentes coadyuvantes tecnológicos en la calidad y rendimiento del aceite de oliva virgen utilizando la metodología de superficies de respuesta.

Cited by 2 publications

References 2 publications

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

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

Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

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