Change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition

Ghayth Rigane; Amira Yahyaoui; Ayşenur Acar; Sami Mnif; Ridha Ben Salem; Derya Arslan

doi:10.1016/j.btre.2020.e00442

Change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition

Biotechnol Rep (Amst). 2020 Feb 24:26:e00442. doi: 10.1016/j.btre.2020.e00442. eCollection 2020 Jun.

Authors

Ghayth Rigane^{1

2}, Amira Yahyaoui¹, Ayşenur Acar³, Sami Mnif⁴, Ridha Ben Salem¹, Derya Arslan³

Affiliations

¹ Organic, Chemistry Laboratory LR17ES08, Sciences Faculty of Sfax, Chemistry Department, B.P « 1171 » 3038, Sfax, University of Sfax, Tunisia.
² Physics and Chemistry Department, Sciences, and Technology Faculty of Sidi Bouzid, B.P «380», 9100, Sidi Bouzid, University of Kairouan, Tunisia.
³ Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey.
⁴ Molecular and Cellular Screening Processes Laboratory, Biotechnology Center of Sfax, University of Sfax, Tunisia.

Abstract

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.

Keywords: ABTS, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid); Antioxidant activities; DPPH, 2,2-diphenyl-1-picrylhydracyl; EVOO, extra virgin olive oil; FA, free acidity; OD, optical density; Olive oil; Oxidative stability; PV, peroxide value; Phenolic compounds; TEAC, trolox equivalent.antioxidant capacity; UAE, ultrasound assisted extraction; US, ultrasound; Ultrasound treatment.