سال انتشار: ۱۳۸۷
محل انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی
تعداد صفحات: ۶
Alireza Ghodsvali – Department of Agricultural Engineering, Golestan Agricultural and Resources Research Center, Gorgan, Iran
Mohamad Hosein Haddad Khodaparast – Department of Food Science and Technology, University of Ferdosi, Mashad , Iran
Levente. L Diosady – Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, Ontario, Canada M5S 3E5
In the present study, the effects of olive variety (Kroneiki, Iranian Native Oleaginous and Mission), enzyme type (Pectinex Ultra SP–L and Pectinase 1.6021) and concentration (Zero, low and high concentration) on the yield, total polyphenols, turbidity, colour, acidity, peroxide value and iodine value of three enzyme-treated virgin olive oil were investigated. A 3×۲×۳ Completely Randomized experimental Design (CRD) with replications was carried out. The enzyme concentration had a highly significant effect (p<0.01) on the yield, colour, turbidity and total polyphenol level of oil, but therewere not significant effects (p<0.05) on acidity, peroxide value and iodine value. Colour and phenolic compounds content inthe oils showed significant differences (p<0.05) between 13.0% to 62.2% and 13.9% to 72.6 %, respectively, as compared with control. Turbidity was reduced significantly (p<0.01) 25.9% to 67.4 %. On the basis of our results, the yield of oil was significantly (p<0.01) increased (from 0.9% to 2.4%) by using processing aid. Pectinex Ultra SP-L was more effective than Pectinase 1.06021. In the case of applying Ultra Pectinex SP-L, the additional income due to extra recovered oil will be 18.8 times as much production overhead.