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

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dc.contributor.authorYahyaoui, Amira
dc.contributor.authorRigane, Ghayth
dc.contributor.authorMnif, Sami
dc.contributor.authorBen Salem, Ridha
dc.contributor.authorAcar, Aysenur
dc.contributor.authorArslan, Derya
dc.date.accessioned2024-02-23T12:06:42Z
dc.date.available2024-02-23T12:06:42Z
dc.date.issued2019
dc.departmentNEÜen_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 10min. 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 10min 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.en_US
dc.description.sponsorshipTUBITAK (Turkey) [114O835]; MHESR (Tunisia) [114O835]en_US
dc.description.sponsorshipThis study was financially supported under the international joint research project (Project no 114O835) by TUBITAK (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.201800295
dc.identifier.issn1438-7697
dc.identifier.issn1438-9312
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85063787163en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1002/ejlt.201800295
dc.identifier.urihttps://hdl.handle.net/20.500.12452/10556
dc.identifier.volume121en_US
dc.identifier.wosWOS:000484091200006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_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.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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