The effects of processing aids and techniques on olive oil extractability and oil quality índices
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 an...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2023-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1965 |
| _version_ | 1797860897553645568 |
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| author | E. Khaleghi H. Norozi Moghadam S.M.H. Mortazavi |
| author_facet | E. Khaleghi H. Norozi Moghadam S.M.H. Mortazavi |
| author_sort | E. Khaleghi |
| collection | DOAJ |
| description |
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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| first_indexed | 2024-04-09T21:53:22Z |
| format | Article |
| id | doaj.art-a4194b13f5dd4b0793423a603bdf3261 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-04-09T21:53:22Z |
| publishDate | 2023-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-a4194b13f5dd4b0793423a603bdf32612023-03-24T11:40:04ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142023-03-0174110.3989/gya.0217221The effects of processing aids and techniques on olive oil extractability and oil quality índicesE. Khaleghi0H. Norozi Moghadam1S.M.H. Mortazavi2Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of AhvazGraduate Master of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of AhvazDepartment of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz 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. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1965Oil yieldOlive oilProcessing aidsProfile fatty acidsQualitative characteristics |
| spellingShingle | E. Khaleghi H. Norozi Moghadam S.M.H. Mortazavi The effects of processing aids and techniques on olive oil extractability and oil quality índices Grasas y Aceites Oil yield Olive oil Processing aids Profile fatty acids Qualitative characteristics |
| title | The effects of processing aids and techniques on olive oil extractability and oil quality índices |
| title_full | The effects of processing aids and techniques on olive oil extractability and oil quality índices |
| title_fullStr | The effects of processing aids and techniques on olive oil extractability and oil quality índices |
| title_full_unstemmed | The effects of processing aids and techniques on olive oil extractability and oil quality índices |
| title_short | The effects of processing aids and techniques on olive oil extractability and oil quality índices |
| title_sort | effects of processing aids and techniques on olive oil extractability and oil quality indices |
| topic | Oil yield Olive oil Processing aids Profile fatty acids Qualitative characteristics |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1965 |
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