INVESTIGATION OF COMBINED ULTRASOUND AND MICROWAVE PRETREATMENTS AND ENZYME ADDITION ON THE MAIN PHENOLICS AND SOME QUALITY PARAMETERS OF OLIVE OIL
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Akademiai Kiado Zrt
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Olive oil was obtained by applying laboratory scale microwave (MW) and ultrasound (US) technologies and enzymes (E) after olive crushing and malaxation. The effects of these technologies on some physical and chemical properties of olive oil have been examined with focus on phenolics in olive oil. The aim was to evaluate the combined effect of MW and US applications and E to olive paste by comparing with conventional production. The secoiridoids were present with lower values in US applied samples; as an example, the amount of 3-4-DHPEA-EDA in US treated sample was 59.36 mg kg(-1) oil, whereas its amount was 92.36 mg kg(-1) in the sample of conventional extraction. US resulted in the highest decrease (62%), and MW+US condition resulted in the lowest decrease (25.7%) in terms of total phenolics content. The US and MW pretreatments resulted in more advantageous properties in terms of free acidity, peroxides, and phenolics when applied together than their single applications.
Açıklama
Anahtar Kelimeler
Olive Oil, Microwave, Ultrasound, Enzymes, Phenolics, Secoiridoids
Kaynak
Acta Alimentaria
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
47
Sayı
4
