The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300493 |
Resumo: | Abstract This research examines the effect of adding olive leaf on the yield and quality of the olive oil extracted from malaxation and ultrasound application during the olive oil extraction process. The olive variety Ayvalık was used in the trials, which included leaf addition of 2% and 5% and ultrasound application of 5, 10, 15, 20, 25, 30, 35, and 40 minutes (min). Several values, such as maturity index and oil yield, as well as olive oil parameters, including free acidity, peroxide value, oxidative stability, and specific ultraviolet absorption, were analyzed and examined. We also carried out sensory analyses on the extracted olive oils. The results show that the product extracted has no sensory defects and exhibits a fruitiness level greater than 0. The research showed that, in terms of yield and quality, a time span of 15 min with addition of 2% olive leaf would provide optimum conditions in ultrasound assisted olive oil extraction with olive leaf addition. The olive oils produced in this process fall into the category of “extra virgin olive oil”. |
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Food Science and Technology (Campinas) |
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The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic qualityolive oilolive leavesultrasoundolive oil qualitysensory analysisAbstract This research examines the effect of adding olive leaf on the yield and quality of the olive oil extracted from malaxation and ultrasound application during the olive oil extraction process. The olive variety Ayvalık was used in the trials, which included leaf addition of 2% and 5% and ultrasound application of 5, 10, 15, 20, 25, 30, 35, and 40 minutes (min). Several values, such as maturity index and oil yield, as well as olive oil parameters, including free acidity, peroxide value, oxidative stability, and specific ultraviolet absorption, were analyzed and examined. We also carried out sensory analyses on the extracted olive oils. The results show that the product extracted has no sensory defects and exhibits a fruitiness level greater than 0. The research showed that, in terms of yield and quality, a time span of 15 min with addition of 2% olive leaf would provide optimum conditions in ultrasound assisted olive oil extraction with olive leaf addition. The olive oils produced in this process fall into the category of “extra virgin olive oil”.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300493Food Science and Technology v.37 n.3 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.22916info:eu-repo/semantics/openAccessSARI,Hafize AylaEKINCI,Racieng2017-09-13T00:00:00Zoai:scielo:S0101-20612017000300493Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-09-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality |
title |
The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality |
spellingShingle |
The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality SARI,Hafize Ayla olive oil olive leaves ultrasound olive oil quality sensory analysis |
title_short |
The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality |
title_full |
The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality |
title_fullStr |
The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality |
title_full_unstemmed |
The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality |
title_sort |
The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality |
author |
SARI,Hafize Ayla |
author_facet |
SARI,Hafize Ayla EKINCI,Raci |
author_role |
author |
author2 |
EKINCI,Raci |
author2_role |
author |
dc.contributor.author.fl_str_mv |
SARI,Hafize Ayla EKINCI,Raci |
dc.subject.por.fl_str_mv |
olive oil olive leaves ultrasound olive oil quality sensory analysis |
topic |
olive oil olive leaves ultrasound olive oil quality sensory analysis |
description |
Abstract This research examines the effect of adding olive leaf on the yield and quality of the olive oil extracted from malaxation and ultrasound application during the olive oil extraction process. The olive variety Ayvalık was used in the trials, which included leaf addition of 2% and 5% and ultrasound application of 5, 10, 15, 20, 25, 30, 35, and 40 minutes (min). Several values, such as maturity index and oil yield, as well as olive oil parameters, including free acidity, peroxide value, oxidative stability, and specific ultraviolet absorption, were analyzed and examined. We also carried out sensory analyses on the extracted olive oils. The results show that the product extracted has no sensory defects and exhibits a fruitiness level greater than 0. The research showed that, in terms of yield and quality, a time span of 15 min with addition of 2% olive leaf would provide optimum conditions in ultrasound assisted olive oil extraction with olive leaf addition. The olive oils produced in this process fall into the category of “extra virgin olive oil”. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300493 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300493 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.22916 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.37 n.3 2017 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126321721344000 |