Change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition
| العنوان: | Change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition |
|---|---|
| المؤلفون: | Sami Mnif, Derya Arslan, Amira Yahyaoui, Ridha Ben Salem, Ayşenur Acar, Ghayth Rigane |
| المساهمون: | Selçuk Üniversitesi |
| المصدر: | Biotechnology Reports, Vol 26, Iss, Pp e00442-(2020) Biotechnology Reports |
| بيانات النشر: | Elsevier B.V., 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | Antioxidant, medicine.medical_treatment, lcsh:Biotechnology, DPPH, 2,2-diphenyl-1-picrylhydracyl, PV, peroxide value, Ultrasound treatment, Oxidative phosphorylation, Applied Microbiology and Biotechnology, lcsh:TP248.13-248.65, UAE, ultrasound assisted extraction, medicine, Olive oil extraction, Food science, FA, free acidity, Quality characteristics, Malaxation, Oxidative stability, EVOO, extra virgin olive oil, US, ultrasound, Chemistry, business.industry, Ultrasound, ABTS, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), Phenolic compounds, OD, optical density, Antioxidant activities, business, TEAC, trolox equivalent.antioxidant capacity, Olive oil, Biotechnology, Research Article |
| الوصف: | Ultrasound 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. © 2020 Ministry of Higher Education and Scientific Research: 114O835 Ministry of Higher Education and Scientific Research The 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. |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff9c32d7fa585b000ed07584c9160325 https://hdl.handle.net/20.500.12395/38653 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....ff9c32d7fa585b000ed07584c9160325 |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |