酶处理对初榨橄榄油品质及抗氧化活性的影响

将纤维素酶、果胶酶应用于橄榄油提取工艺,旨在生产具有较高总酚含量及较强抗氧化活性的高质量初榨橄榄油。随着果胶酶和纤维素酶添加量的提高,橄榄油的过氧化值及K_(232)均出现下降的趋势,油酸比例有一定程度提高,并在添加0.2%纤维素酶时油酸比例达到最高(65.85%)。结合主成分分析,确定了在油橄榄融合过程中添加0.5%纤维素酶得到的初榨橄榄油总酚含量和抗氧化活性最高。这是由于果胶酶和纤维素酶能有效降解橄榄细胞壁,减少亲水酚类物质与细胞壁多糖的络合,有助于橄榄果皮中的游离酚的释放,从而提高橄榄油中总酚含量及抗氧化活性。

Influence of Enzymes on Quality and Antioxidant Activity of Virgin Olive Oil

In this study, cellulase and pectinase were applied to the extraction process of olive oil aiming at producing high quality virgin olive oil with increased phenolics content and antioxidant activity. When the enzyme added, the peroxide value and K₂₃₂ of olive oil showed a downward trend, the percentage of oleic acid in olive oil increased after enzyme added and reached the highest when 0.2% cellulase added (65.85%). Combined with principal component analysis, it was determined that the total phenolic content and antioxidant activity of virgin olive oil were the highest when 0.5% cellulase (w/w) added during the olive malaxation. This is because pectinase and cellulase can degrade the olive cell wall effectively and reduce the complexation of hydrophilic phenols with cell wall polysaccharides, thus increasing the concentration of free phenol in olive paste, and release it into oil during processing to increase the total phenolic content and antioxidant activity in olive oil.