Improving olive oil quality with double protection: Destoning and malaxation in nitrogen atmosphere |
| |
| Authors: | Aslı Yorulmaz Aziz Tekin Semra Turan |
| |
| Affiliation: | 1. Food Engineering Department, Faculty of Agriculture, Adnan Menderes University, Ayd?n, Turkey;2. Food Engineering Department, Faculty of Engineering, Ankara University, Ankara, Turkey;3. Food Engineering Department, Faculty of Engineering and Architecture, Abant ?zzet Baysal University, Bolu, Turkey |
| |
| Abstract: | Effect of destoning and malaxation in nitrogen atmosphere on oxidative stability, fatty acid and sterol composition of extra virgin olive oil (EVOO) were investigated in industrial scale. Olives of ‘Edremit yaglik’ cultivar were processed with a two phase centrifugal system with or without stones, in nitrogen or air atmosphere. Results have shown that either N2 flush or destoning did not make any contribution to the sterol and fatty acid composition. Malaxation in nitrogen atmosphere extended induction time, raised phenolic, tocopherol contents and antioxidant potential of oils. Destoning also increased oxidative stability but lowered carotenoid and chlorophyll contents of oils. Among all treatments, the combined effect of destoning and malaxation in nitrogen atmosphere achieved the production of EVOO with the highest quality. |
| |
| Keywords: | Destoning Nitrogen Olive oil Oxidative stability Sterol |
|
|
