Rigane Ghayth, Yahyaoui Amira, Acar Ayşenur, Mnif Sami, Salem Ridha Ben, Arslan Derya
Organic, Chemistry Laboratory LR17ES08, Sciences Faculty of Sfax, Chemistry Department, B.P « 1171 » 3038, Sfax, University of Sfax, Tunisia.
Physics and Chemistry Department, Sciences, and Technology Faculty of Sidi Bouzid, B.P «380», 9100, Sidi Bouzid, University of Kairouan, Tunisia.
Biotechnol Rep (Amst). 2020 Feb 24;26:e00442. doi: 10.1016/j.btre.2020.e00442. eCollection 2020 Jun.
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.
研究了在橄榄油提取的搅拌之前，对橄榄酱进行不同时间（0、4、8、10分钟）的超声预处理以及去核和加水处理程序。研究了这些程序对出油率、品质参数和氧化稳定性的影响。因此，随着超声处理时间的增加，橄榄油产量增加。另一方面，与未处理的酱相比，超声处理对品质特性以及抗氧化活性没有不利影响。此外，从氧化稳定性数据来看，我们可以得出结论，超声处理会影响橄榄油的氧化稳定性。这项研究可为工业生产高产优质橄榄油提供有用信息。
