Change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition

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dc.contributor.authorRigane, G.
dc.contributor.authorYahyaoui, A.
dc.contributor.authorAcar, A.
dc.contributor.authorMnif, S.
dc.contributor.authorSalem, R. B.
dc.contributor.authorArslan, D.
dc.date.accessioned2020-03-26T20:20:43Z
dc.date.available2020-03-26T20:20:43Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractUltrasound 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. © 2020en_US
dc.description.sponsorshipMinistry of Higher Education and Scientific Research: 114O835 Ministry of Higher Education and Scientific Researchen_US
dc.description.sponsorshipThe Tunisian Ministry of Higher Education and Scientific Research supported this work. This study was financially supported under the international joint research project (Project no 114O835) by TÜBİTAK (Turkiye) -MHESR (Tunisia) . Useful corrections about the language by Professor Mohamed Rigane is gratefully acknowledged.en_US
dc.identifier.doi10.1016/j.btre.2020.e00442en_US
dc.identifier.issn2215-017Xen_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.btre.2020.e00442
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38653
dc.identifier.volume26en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier B.V.en_US
dc.relation.ispartofBiotechnology Reportsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntioxidant activitiesen_US
dc.subjectOlive oilen_US
dc.subjectOxidative stabilityen_US
dc.subjectPhenolic compoundsen_US
dc.subjectUltrasound treatmenten_US
dc.titleChange in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water additionen_US
dc.typeArticleen_US

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