Effect of olive oil production steps on the physicochemical properties and phenolic compounds of olive oil

Yıl 2021, , 249 - 256, 09.08.2021

Nurhan Uslu

https://doi.org/10.37908/mkutbd.847769

Öz

Aims: In this study, it was aimed to investigate the effect of industrial-scale continuous extraction process stages (crushing, malaxation and decantation) on physicochemical (oil contents, L*, a*, b*, free acidity, peroxide values) and bioactive properties (total phenolic content, antioxidant activity and phenolic compounds) of olive oil.

Methods and Results: The samples of olive, olive paste after crushing and malaxation, and olive oil after decantation, which were obtained from olive oil factory, were used for analyses. The highest oil (56.80%) and the lowest total phenolic (160.70 mg L^-1) contents were determined after malaxation process at 35°C for 20 min. The free fatty acid value of olive oil increased from 1.68% to 2.46%, but the peroxide value of oil decreased from 12.5 meq O₂ kg-1 to 1.5 meq O₂ kg-1 after decanter. The L*, a* and b* values of olive oils were determined between 73.82 and 82.04, -12.60 and -3.71, 14.22 and 45.78, respectively. Moreover, phenolic compounds were not significantly affected from industrial oil extraction process (p> 0.05). The minimum oleic acid (68.58%), and the maximum linoleic acid (11.57%) and palmitic acid (14.66%) concentrations were observed in olive oil obtained from malaxed olive paste.

Conclusions: The results of oil yield, fatty acid composition and total phenolic content of samples showed significant differences after the malaxation process.

Significance and Impact of the Study: It has been determined that the malaxation process is the extraction stage which significantly affects the quality of olive oil.

Anahtar Kelimeler

Phenolic compounds, physicochemical properties, malaxation, fatty acids, olive oil

Zeytinyağı üretim aşamalarının zeytinyağının fizikokimyasal özellikleri ve fenolik bileşenleri üzerine etkisi

Öz

Amaç: Bu çalışmada, endüstriyel ölçekli sürekli ekstraksiyon işlemi aşamalarının (kırma, malaksasyon ve dekantasyon) zeytinyağının fizikokimyasal (yağ içerikleri, L*, a*, b*, serbest asitlik, peroksit değerleri) ve biyoaktif özellikleri (toplam fenol içeriği, antioksidan aktivitesi ve fenolik bileşenleri) üzerine etkisinin araştırılması amaçlanmıştır.

Yöntemler ve Bulgular: Zeytinyağı işletmesinden temin edilen zeytin, kırma ve malaksasyon işlemleri sonrası zeytin hamuru ve dekantör sonrası zeytinyağı örnekleri analiz için kullanılmıştır. En yüksek yağ (%56.80) ve en düşük toplam fenol (160.70 mg L^-1) içerikleri 35°C'de 20 dakika süreyle malaksasyon işleminden sonra belirlenmiştir. Dekantörden sonra zeytinyağının serbest yağ asidi değeri %1.68'den %2.46'ya yükselirken, yağın peroksit değeri 12.5 meq O₂ kg^-1'dan 1.5 meq O₂ kg^-1'a düşüş göstermiştir. Zeytinyağlarının L*, a* ve b* değerleri sırasıyla 73.82 ve 82.04, -12.60 ve -3.71, 14.22 ve 45.78 arasında belirlenmiştir. Ayrıca, fenolik bileşiklerin endüstriyel yağ ekstraksiyon işleminden önemli ölçüde etkilenmediği tespit edilmiştir (p> 0.05). En düşük oleik asit (%68.58) ve en yüksek linoleik asit (%11.57) ve palmitik asit (%14.66) konsantrasyonları malakse edilmiş zeytin hamurundan elde edilen zeytinyağında gözlenmiştir.

Genel Yorum: Örneklerin yağ verimi, yağ asidi kompozisyonu ve toplam fenol içeriği sonuçları, malaksasyon işlemi sonrası önemli farklılıklar sergilemiştir.

Çalışmanın Önemi ve Etkisi: Malaksasyon işleminin, zeytinyağı kalitesini önemli ölçüde etkileyen ekstraksiyon aşaması olduğu tespit edilmiştir.

Anahtar Kelimeler

Fenolik bileşen, fizikokimyasal özellikler, malaksasyon, yağ asitleri, zeytinyağı

Kaynakça

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