Effects of the Use of Processing Aids on Some Quality Characteristics in Olive Oil Production

Year 2023, , 1227 - 1241, 15.09.2023

Mustafa Otağ , Aytaç Gümüşkesen

https://doi.org/10.31466/kfbd.1338335

Abstract

In this study, the use of processing aids for olive oil extraction was investigated from the olive oil quality and oil yield point of view. Enzyme preparation and natural talc were used as processing aids in a laboratory-scale Abencor system. Olive paste was treated with 1%, 1,5% and 2% natural talc during malaxation process. The enzyme dosages applied were 0.02 ml enzyme / 100 g olive paste. Physical and chemical analyses were performed in olive and olive oil samples produced by using processing aids. Maturation index, oil and water content were determined in the olive samples of two different varieties which is called Ayvalık and Memecik, whereas UV absorbance, total polyphenol content and free fatty acid content were measured in olive oil samples. The results showed that the oil yield is increased when 1% of naturel talc is used as technological aid primarily because of the reduced oil content and humidity of the pomace. Moreover; vegetable water also contains less oil. Olive paste treated with technological aids has a quicker oil release and higher oil yield. It can be stated that using technological aids in the malaxation process results in olive oil containing a significantly higher oxidative stability was observed.

Keywords

processing aids, olive oil extraction, polyphenol, enzymes, natural micronised talc

Zeytinyağı Üretiminde Verim Artırıcı Maddelerin Kullanımının Bazı Kalite Özellikleri Üzerine Etkileri

Abstract

Bu çalışmada; zeytinyağı üretiminde verim artttırıcı maddelerin kullanımının yağ verimi ve yağın kalitesi üzerindeki etkileri incelenmiştir. Verim artırıcı maddeler olarak naturel mikronize talk, enzim ve naturel mikronize talk-enzim kombinasyonu kullanılmıştır. Naturel mikronize talk, % 1, % 1.5, ve % 2, enzim 0.02 ml enzim/ 100 g zeytin hamuru ve naturel mikronize talk-enzim kombinasyonu; en uygun naturel mikronize talk oranı olarak saptanan %1’e % 0.01, %0.015 ve % 0.02 oranlarında enzim ilave edilerek uygulanmıştır. Denemeler Abencor sisteminde, Ayvalık ve Memecik zeytin çeşitlerinde gerçekleştirilmiştir. Verim arttırıcı maddelerin her iki zeytin çeşidinde de yağ verimi ve kalitesi üzerine etkileri incelenmiştir. Zeytin çeşitlerinin; olgunlaşma indeksi, yağ ve su içerikleri, zeytinyağı örneklerinin ise; serbest asitlik değerleri, 232 ve 270 nm’deki U.V. absorbans değerleri ve toplam polifenol içerikleri saptanmıştır.Elde edilen sonuçlar ; %1 naturel mikronize talk kullanımının verim artışı açısından enzim kullanımdan daha etkili olduğunu ve yağın kalite kriterlerinde olumsuz bir değişiklik oluşturmadığını ortaya koymaktadır.

Keywords

verim artıcı madde, zeytinyağı ekstraksiyonu, polifenol, enzim, natürel mikronize talk

References

• Altieri, G., Genovese, F., Tauriello, A. and Di Renzo, G.C. (2015). Innovative plant for the separation of high quality virgin olive oil (VOO) at industrial scale. Journal of Food Engineering, 166, 325-334.
• Angerosa, F., Mostallino, R., Basti, C. and Vito, R. (2001). Influence of malaxation temperature and time on the quality of virgin olive oil. Food Chemistry, 72, 19-28.
• Boskou, D. (1996). Olive oil: chemistry and technology. American Oil Chemists’ Society press, Champaign, Illinois
• Boskou, D. (2006). Olive Oil Chemistry and Technology. (2nd Edition) Thessaloniki: AOCS Press, Champaign, Illinois, 261.
• Caponio, F., Squeo, G., Monteleone, J.I., Paradiso, V.M., Pasqualone, A. and Summo, C. (2016). First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils. LWT-Food Science and Technology, 64, 439-445.
• EEC (1991). European Commission Regulation 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Community, August 5, 1991
• Espinola, F., Moya, M., Fernandez, D. and Castro, E. (2009). Improved extraction of virgin olive oil using calcium carbonate as coadjuvant extractant. Journal of Food Engineering, 92, 112-118.
• IUPAC (1992). Standard Methods for the Analysis of Oils, Fats and Derivatives, Supplement to the 7th Edition. International Union of Pure and Applied Chemistry. Pergamon Press, Oxford:
• Kalua, C. M., Bedgood, D.R., Bishop, A.G. and Prenzler, P.D. (2006). Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. Journal of Agricultural and Food Chemistry, 54(20), 7641-7651.
• Khaleghi, E., Arzani , K., Moallemi, N. and Mohsen Barzegar, M. (2015). The efficacy of kaolin particle film on oil quality indices of olive trees (Olea europaea L.) cv ‘Zard’ grown un-der warm and semi-arid region of Iran. Food Chemistry, 166, 35-41.
• Khaleghi, E., Norozi Moghadam, H. and Mortazavi, S. (2023). The effects of processing aids and techniques on olive oil extractability and oil quality índices. Grasas y Aceites, 74 (1), e494.
• Müller, R.H., Harden, D.M. and Keck, C.M. (2012). Development of industrially feasible concentrated 30% and 40% nanoemulsions for intravenous drug delivery. Drug Development and Industrial Pharmacy, 38, 420-430.
• Ranalli, A. and De Mattia, G. (1997). Characterisation of olive oil produced with a new enzyme processing aid. Journal of American Oil Chemist’s Society, 74, 1105-1113.
• Ranalli, A., Pollastri, L., Contento, S., Iannucci, E. and Lucera, L. (2003). Effect of olive paste kneading process time on the overall quality of virgin olive oil. Eurean Journal of Lipid Science and Technology, 105, 57–67.
• Reda, R., Saffaj, T., Bouzida, I., Saidi, O., Belgrir, M., Lakssir, B. and El Hadrami, E.M. (2023). Optimized variable selection and machine learning models for olive oil quality assessment using portable near infrared spectroscopy. Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy, 303, 123213 .
• Sadkaoui, A., Jimenez, A., Pacheco, R. and Beltran, G. (2017). Micronized natural talc affects the proteins and pectic cell wall polysaccharides during “Hojiblanca” virgin olive oil extraction. European Journal of Lipid Science and Technology, 119, 1600039.
• Sanaeifar, A., Jafari, A. and Golmakani, M. (2018). Fusion of dielectric spectroscopy and computer vision for quality characterization of olive oil during storage. Computers and Electronics in Agriculture, 145, 142-152.
• Sánchez, S., Olivares, I., Puentes, J. G., Órpez, R., La Rubia, M. D., Pacheco, R. and García Martín, J. F. (2022). Use of Natural Microtalcs during the Virgin Olive Oil Production Process to Increase Its Content in Antioxidant Compounds. Processes, 10(5), 950.
• Squeo, G., Difonzo, G., Summo, C., Crecchio, C., and Caponio, F. (2020). Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach. LWT - Food Science and Technology, 133, 109887.
• Tamborrino, A., Squeo, G., Leone, A., Paradiso, V. M., Romaniello, R., Summo, C., Pasqualone, A., Catalano, P., Bianchi, B. and Caponio, F. (2017). Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics. Journal of Food Engineering, 205, 34-46.
• Vazquez, R.A., Maestro, D.R. and Graciani, C.E. (1971). Changes in olive polyphenols during ripeness. Grasas y Aceites, 22, 366-369.
• Veneziani, G., Esposto, S., Taticchi, A., Urbani, S., Selvaggini, R., Sordini, B. and Servili, M. (2018). Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. LWT - Food Science and Technology, 87, 523-528.