Change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition
Küçük Resim Yok
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier B.V.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Ultrasound pretreatment with different times (0, 4, 8, 10 min) on olive paste previous malaxation of olive oil extraction along with depitting and water application procedures were studied. The effects of these procedures on oil yield, quality parameters and oxidative stability have been studied. Therefore, the olive oil yield increase with increasing time of ultrasound treatment. On the other hand, the application of ultrasound did not adversely affect the quality characteristics, as well as the antioxidant activity, when comparing with untreated paste. Furthermore, the oxidative stability data, we can conclude that ultrasound treatment can affect the olive oil oxidative stability. This study could provide useful information for industry to produce olive oil with high yield and quality. © 2020
Açıklama
Anahtar Kelimeler
Antioxidant activities, Olive oil, Oxidative stability, Phenolic compounds, Ultrasound treatment
Kaynak
Biotechnology Reports
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
26
