Ultrasound Technology Parameters: Effects on Phenolics in Olive Paste and Oil in Relation to Enzymatic Activity

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dc.contributor.authorYahyaoui, A.
dc.contributor.authorRigane, G.
dc.contributor.authorMnif, S.
dc.contributor.authorSalem, R. B.
dc.contributor.authorAcar, A.
dc.contributor.authorArslan, D.
dc.date.accessioned2020-03-26T20:20:03Z
dc.date.available2020-03-26T20:20:03Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this paper, the occurrence of secoiridoid aglycones via degradation of phenolic glucosides which have strong effects on commercial, nutritional, and sensory properties of olive oil is studied. The experiment consists in the sonication treatment of Chemlali and Memecik cvs. olive paste three times for 4, 8, and 10 min. This kind of approach has never been used in determining the partition and degradation of phenolics during extraction. Concerning phenolic content present in Chemlali olive oil extracted from whole olives, no significant differences are found after 10 min of treatment using ultrasound apparatus, whereas a rise of more than 60% is detected if olive paste without stones is used. On the other hand, the total phenolic content of Memecik cv. increases positively with the increasing time of treatment. Throughout this report, it is noted that enzymatic activities are affected by ultrasound treatment. Practical Applications: The results of this study will be useful in modification of present processes or development of new processes with the aim of protecting and improving the phenolic composition of olive oil. To the best of the authors’ knowledge, this kind of systematic approach has never been used in determining the partition and degradation of phenolics during extraction. It is believed that describing the effects of high-power ultrasound applications on olive paste before malaxation will exhibit possible benefits for the future of olive processing technology. The optimization of olive oil extraction parameters with proper adjustments in such a way that the quality of the product is highly increased is an important issue. The effect of ultrasound technology parameters is investigated from the point of phenolic compounds by searching their relation to enzymes in Chemlali and Memecik cvs. olive paste. In addition, the effects of stone removal during extraction are also studied in terms of enzymes in Chemlali and Memecik cvs. olive paste and phenols in olive oil. © 2019 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheimen_US
dc.description.sponsorshipMinistry of Higher Education and Scientific Researchen_US
dc.description.sponsorshipThis study was financially supported under the international joint research project (Project no 114O835) by TUB€ İTAK (Turkey) and MHESR (Tunisia). We would like to thank Prof. Mohamed Rigane for English revision of the article.en_US
dc.identifier.doi10.1002/ejlt.201800295en_US
dc.identifier.issn1438-7697en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1002/ejlt.201800295
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38491
dc.identifier.volume121en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-VCH Verlagen_US
dc.relation.ispartofEuropean Journal of Lipid Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectEnzymatic activityen_US
dc.subjectOlive oilen_US
dc.subjectPhenolic compoundsen_US
dc.subjectUltrasound treatmenten_US
dc.titleUltrasound Technology Parameters: Effects on Phenolics in Olive Paste and Oil in Relation to Enzymatic Activityen_US
dc.typeArticleen_US

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