Effects of the Use of Processing Aids on Some Quality Characteristics in Olive Oil Production

Yıl 2023, Cilt: 13 Sayı: 3, 1227 - 1241, 15.09.2023

Mustafa Otağ , Aytaç Gümüşkesen

https://doi.org/10.31466/kfbd.1338335

Öz

In this study, the use of processing aids for olive oil extraction was investigated from the olive oil quality and oil yield point of view. Enzyme preparation and natural talc were used as processing aids in a laboratory-scale Abencor system. Olive paste was treated with 1%, 1,5% and 2% natural talc during malaxation process. The enzyme dosages applied were 0.02 ml enzyme / 100 g olive paste. Physical and chemical analyses were performed in olive and olive oil samples produced by using processing aids. Maturation index, oil and water content were determined in the olive samples of two different varieties which is called Ayvalık and Memecik, whereas UV absorbance, total polyphenol content and free fatty acid content were measured in olive oil samples. The results showed that the oil yield is increased when 1% of naturel talc is used as technological aid primarily because of the reduced oil content and humidity of the pomace. Moreover; vegetable water also contains less oil. Olive paste treated with technological aids has a quicker oil release and higher oil yield. It can be stated that using technological aids in the malaxation process results in olive oil containing a significantly higher oxidative stability was observed.

Anahtar Kelimeler

processing aids, olive oil extraction, polyphenol, enzymes, natural micronised talc

Zeytinyağı Üretiminde Verim Artırıcı Maddelerin Kullanımının Bazı Kalite Özellikleri Üzerine Etkileri

Öz

Bu çalışmada; zeytinyağı üretiminde verim artttırıcı maddelerin kullanımının yağ verimi ve yağın kalitesi üzerindeki etkileri incelenmiştir. Verim artırıcı maddeler olarak naturel mikronize talk, enzim ve naturel mikronize talk-enzim kombinasyonu kullanılmıştır. Naturel mikronize talk, % 1, % 1.5, ve % 2, enzim 0.02 ml enzim/ 100 g zeytin hamuru ve naturel mikronize talk-enzim kombinasyonu; en uygun naturel mikronize talk oranı olarak saptanan %1’e % 0.01, %0.015 ve % 0.02 oranlarında enzim ilave edilerek uygulanmıştır. Denemeler Abencor sisteminde, Ayvalık ve Memecik zeytin çeşitlerinde gerçekleştirilmiştir. Verim arttırıcı maddelerin her iki zeytin çeşidinde de yağ verimi ve kalitesi üzerine etkileri incelenmiştir. Zeytin çeşitlerinin; olgunlaşma indeksi, yağ ve su içerikleri, zeytinyağı örneklerinin ise; serbest asitlik değerleri, 232 ve 270 nm’deki U.V. absorbans değerleri ve toplam polifenol içerikleri saptanmıştır.Elde edilen sonuçlar ; %1 naturel mikronize talk kullanımının verim artışı açısından enzim kullanımdan daha etkili olduğunu ve yağın kalite kriterlerinde olumsuz bir değişiklik oluşturmadığını ortaya koymaktadır.

Anahtar Kelimeler

verim artıcı madde, zeytinyağı ekstraksiyonu, polifenol, enzim, natürel mikronize talk

Kaynakça

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