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Use of enzymatic preparations to improve the productivity and quality of olive oil
Other Title(s)
استخدام المستحضرات الإنزيمية لتحسين إنتاجية و جودة زيت الزيتون
Joint Authors
Abd Allah, Mayy Adnan
al-Maraziq, Khalid Muhammad
al-Khalayilah, Nazih Ibrahim
Anqur, Malak Muhammad
Aju, Radwan Yusuf
al-Rusan, Walid Muflih M.
Source
Jordan Journal of Agricultural Sciences
Issue
Vol. 17, Issue 4 (31 Dec. 2021), pp.447-461, 15 p.
Publisher
University of Jordan Deanship of Academic Research (DAR)
Publication Date
2021-12-31
Country of Publication
Jordan
No. of Pages
15
Main Subjects
Abstract EN
Improving the quantity and quality of olive oil extraction is considered crucial for producers not only in Jordan but also worldwide.
The present study aimed to enhance olive oil yield from olive fruits without compromising its quality by applying an enzymatic treatment technique during the malaxation stage of the oil extraction process.
The enzymes that were used in this study were cellulase, pectinase, and a mixture of both enzymes at a ratio of (1:1).
Each of the enzymes and there mixture was added at concentrations of 0.02 %, 0.04 % 0.06 %, 0.08 %, 0.10 %, and 0.12 % (w/w).
Two Jordanian olive cultivars, Nabali Baladi (NB) and Nabali Muhassan (NM), in their immature state, were selected for the enzymatic treatment.
The olive oil yield increased significantly (P < 0.05) after the enzymatic treatment.
The increments in yield were 4.38 % (at an enzymatic concentration of 0.08 %), 3.29 % (at 0.1 %), and 5.25% (at 0.12 %) for NB treated with cellulase, pectinase, and 1:1 cellulase/pectinase, respectively.
The increments in oil yield were 4.08 % (at 0.1%), 3.09 % (at 0.12%), and 4.5 (at 0.08%) for NM treated with cellulase, pectinase, and 1:1 cellulase/pectinase, respectively.
The percent increments were significantly (P < 0.05) higher for NB than for NM.
The quality parameters in terms of acidity, peroxide values, and UV-extinction coefficients at 232 and 270 nm were not significantly affected in any of the treatment groups when compared to those of control samples.
The content of phenolic compounds, α-tocopherols, chlorophylls, and carotene was significantly higher (P < 0.05) in both oils in all enzymatic treatments than in the control, resulting in increased oxidative stability, as revealed by Rancimat analyses.
American Psychological Association (APA)
al-Rusan, Walid Muflih M.& al-Maraziq, Khalid Muhammad& Abd Allah, Mayy Adnan& al-Khalayilah, Nazih Ibrahim& Anqur, Malak Muhammad& Aju, Radwan Yusuf. 2021. Use of enzymatic preparations to improve the productivity and quality of olive oil. Jordan Journal of Agricultural Sciences،Vol. 17, no. 4, pp.447-461.
https://search.emarefa.net/detail/BIM-1346541
Modern Language Association (MLA)
al-Rusan, Walid Muflih M.…[et al.]. Use of enzymatic preparations to improve the productivity and quality of olive oil. Jordan Journal of Agricultural Sciences Vol. 17, no. 4 (2021), pp.447-461.
https://search.emarefa.net/detail/BIM-1346541
American Medical Association (AMA)
al-Rusan, Walid Muflih M.& al-Maraziq, Khalid Muhammad& Abd Allah, Mayy Adnan& al-Khalayilah, Nazih Ibrahim& Anqur, Malak Muhammad& Aju, Radwan Yusuf. Use of enzymatic preparations to improve the productivity and quality of olive oil. Jordan Journal of Agricultural Sciences. 2021. Vol. 17, no. 4, pp.447-461.
https://search.emarefa.net/detail/BIM-1346541
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-1346541