Effect of Olive Leaves Addition and Wastewater Recycling on the Productivity and Quality of Olive Oil Produced by Centerifugation

Gibriel, A. Y.; EI-Rahman, H. Abd; Ali, F.; Abou-Zaid, Fouad

doi:10.21608/jfds.2002.254149

Cited by 1 publication

(2 citation statements)

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“…Malheiro et al [38] stated that the addition of leaves had no effect on the fatty acid composition of olive oil samples obtained in 2009. In 2010, 10% leaf addition caused a decrease in oleic acid content and an increase in linoleic acid content, Gibriel et al [31] stated that the leaf addition had no effect on the fatty acid composition.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

“…Sevim [3] stated that the addition of leaves at different rates did not have a fixed effect on the FFA, PV and K232 values (sometimes it increased and sometimes did not cause a change based on year and variety), but increased the K270 value. Gibriel et al [31] reported that leaf addition caused a slight increase in FFA and no change in PV. However, Di Giovacchino et al [32] stated that the addition of leaves at different rates had no effect on the FFA, PV, K232 and K270 values.…”

Section: Quality Parametersmentioning

confidence: 99%

See 1 more Smart Citation

Improvement of Olive Oil Quality with Innovative Olive Cleaning System

Sevim¹,

Köseoğlu²,

ŞUMNULU³

et al. 2022

Akademik Gıda

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Turkey is considered the homeland of olives and is one of the important olive oil producers of the world. With the increasing number of trees, the necessity to complete olive harvest in a short time, like 3-4 months, makes mechanization necessary. The use of mechanical devices during olive harvest causes an increase in the number of leaves, shoots, and branches in the harvested product. Leaf separation systems used in cleaning non-olive materials in olives are generally inadequate in cleaning olives containing dense leaves obtained due to the use of new generation harvesting machines. For this reason, to develop an innovative sorting/cleaning prototype to provide more efficient cleaning, it is necessary to determine the machine efficiency, oil efficiency, olive oil quality and composition of machines. Total phenolics, chlorophyll and carotenoid contents, induction period and DPPH antioxidant activity values of olive oil obtained after traditional suction fan system (TSFS) application were higher than olive oils obtained after new generation blown and drum sieve system (NGBDSS) application. However, the α-tocopherol content of olives was low in the samples obtained by TSFS. The fatty acid composition of olive oils obtained from both applications was similar. Our study determined that there were 13 volatile compounds in the olive oil obtained after applying the TSFS, and there were 6 volatile compounds in the olive oil obtained with the application of NGBDSS. When the sensory properties of olive oils were analyzed, it was found that olive oils obtained from both applications were similar to the fruitiness, bitterness, and pungency of olive oils obtained after applying NGBDSS.

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Section: Fatty Acid Compositionmentioning

confidence: 99%

Section: Quality Parametersmentioning

confidence: 99%