INVESTIGATION OF COMBINED ULTRASOUND AND MICROWAVE PRETREATMENTS AND ENZYME ADDITION ON THE MAIN PHENOLICS AND SOME QUALITY PARAMETERS OF OLIVE OIL

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dc.contributor.authorAcar, A.
dc.contributor.authorArslan, D.
dc.date.accessioned2024-02-23T14:30:03Z
dc.date.available2024-02-23T14:30:03Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractOlive 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.en_US
dc.description.sponsorshipOffice of Scientific Research Projects in Necmettin Erbakan University (NEU-BAP) [161319013]en_US
dc.description.sponsorshipThis paper was prepared from the master thesis of Aysenur ACAR and was financially supported by the Office of Scientific Research Projects in Necmettin Erbakan University (NEU-BAP, Project number: 161319013).en_US
dc.identifier.doi10.1556/066.2018.47.4.2
dc.identifier.endpage409en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85057088490en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage402en_US
dc.identifier.urihttps://doi.org/10.1556/066.2018.47.4.2
dc.identifier.urihttps://hdl.handle.net/20.500.12452/14982
dc.identifier.volume47en_US
dc.identifier.wosWOS:000450726800002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiado Zrten_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOlive Oilen_US
dc.subjectMicrowaveen_US
dc.subjectUltrasounden_US
dc.subjectEnzymesen_US
dc.subjectPhenolicsen_US
dc.subjectSecoiridoidsen_US
dc.titleINVESTIGATION OF COMBINED ULTRASOUND AND MICROWAVE PRETREATMENTS AND ENZYME ADDITION ON THE MAIN PHENOLICS AND SOME QUALITY PARAMETERS OF OLIVE OILen_US
dc.typeArticleen_US

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