Utilizing Salt and Calcium Carbonate as Coadjuvants in Malaxation Process of Virgin Olive Oil Extraction

Fatma Köylüoğlu Özgül; Sedef Aydın; Gülcan Özkan

Makale detayları

Utilizing Salt and Calcium Carbonate as Coadjuvants in Malaxation Process of Virgin Olive Oil Extraction

Yazarlar:

Fatma Köylüoğlu Özgül | Sedef Aydın | Gülcan Özkan

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.97-107

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001321328

pISSN:

2636-7874

Anahtar kelimeler:

Özet:

 Technological coadjuvants were utilized at the beginning of the malaxation phase of the olive oil extraction process. The present work aimed to evaluate the effect of different amount of CaCO3: NaCl combination at a rate of 1, added in olive paste. These coadjuvants effect on extraction yield and some quality parameters of oil obtained from Gemlik olives were investigated. According to the results, in terms of increasing yield, it was determined that the utilization of salt was more effective than calcium carbonate. Across all trials, the coadjuvants effectively mitigated increases in free acidity and peroxide levels. The amount of pigments increased with the addition of calcium carbonate and decreased with the addition of salt. Also, the addition of salt increased the amount of total phenolic and the contents of linoleic and palmitoleic acids. The findings highlight salts superior efficacy over calcium carbonate as a coadjuvant, increasing oil extraction yield while improving quality. Since salt is naturally occurring, inexpensive, easily accessible, and inert, its able to provide the olive oil industry with a promising alternative coadjuvant.

 Technological coadjuvants were utilized at the beginning of the malaxation phase of the olive oil extraction process. The present work aimed to evaluate the effect of different amount of CaCO3: NaCl combination at a rate of 1, added in olive paste. These coadjuvants effect on extraction yield and some quality parameters of oil obtained from Gemlik olives were investigated. According to the results, in terms of increasing yield, it was determined that the utilization of salt was more effective than calcium carbonate. Across all trials, the coadjuvants effectively mitigated increases in free acidity and peroxide levels. The amount of pigments increased with the addition of calcium carbonate and decreased with the addition of salt. Also, the addition of salt increased the amount of total phenolic and the contents of linoleic and palmitoleic acids. The findings highlight salts superior efficacy over calcium carbonate as a coadjuvant, increasing oil extraction yield while improving quality. Since salt is naturally occurring, inexpensive, easily accessible, and inert, its able to provide the olive oil industry with a promising alternative coadjuvant.

 Technological coadjuvants were utilized at the beginning of the malaxation phase of the olive oil extraction process. The present work aimed to evaluate the effect of different amount of CaCO3: NaCl combination at a rate of 1, added in olive paste. These coadjuvants effect on extraction yield and some quality parameters of oil obtained from Gemlik olives were investigated. According to the results, in terms of increasing yield, it was determined that the utilization of salt was more effective than calcium carbonate. Across all trials, the coadjuvants effectively mitigated increases in free acidity and peroxide levels. The amount of pigments increased with the addition of calcium carbonate and decreased with the addition of salt. Also, the addition of salt increased the amount of total phenolic and the contents of linoleic and palmitoleic acids. The findings highlight salts superior efficacy over calcium carbonate as a coadjuvant, increasing oil extraction yield while improving quality. Since salt is naturally occurring, inexpensive, easily accessible, and inert, its able to provide the olive oil industry with a promising alternative coadjuvant.

 Zeytinyağı ekstraksiyon prosesinde malaksasyon aşamasının başlangıcında teknolojik yardımcı maddelerden yararlanılmaktadır. Bu çalışmada, Gemlik zeytinlerinden elde edilen yağın ekstraksiyon verimi ve kalitesi üzerine malaksasyon aşamasında zeytin ezmesine eklenen 1 oranında farklı miktarlardaki CaCO3: NaCl kombinasyonunun etkisi araştırılmıştır. Sonuçlara göre yağ verimi açısından tuz kullanımının kalsiyum karbonata göre daha etkili bir artışa sebep olduğu tespit edilmiştir. Tüm denemelerde CaCO3 ve NaCl, yardımcı maddenin kullanılmadığı kontrol grubuna göre serbest asitlik ve peroksit seviyelerindeki artışları etkili bir şekilde hafifletmiştir. Renk maddelerinin miktarı kalsiyum karbonat ilavesiyle artmış, tuz ilavesiyle azalmıştır. Aynı zamanda tuz ilavesi toplam fenolik miktarı ile linoleik ve palmitoleik asit içeriklerini arttırmıştır. Araştırma sonuçları, tuzun bir yardımcı madde olarak kalsiyum karbonattan daha etkin olduğunu vurgulayarak, kaliteyi artırırken yağ ekstraksiyon verimini de artırmıştır. Doğal, uygun maliyetli, kolaylıkla bulunabilen ve inert özellikleri göz önüne alındığında tuz, zeytinyağı endüstrisi için umut verici bir alternatif yardımcı katkı maddesi özelliği sunmaktadır.

Makale detayları

Utilizing Salt and Calcium Carbonate as Coadjuvants in Malaxation Process of Virgin Olive Oil Extraction

Yazarlar:

Fatma Köylüoğlu Özgül | Sedef Aydın | Gülcan Özkan

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.97-107

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001321328

pISSN:

2636-7874

Calcium carbonate

salt

malaxation

olive oil

yieldKalsiyum karbonat

tuz

malaksasyon

zeytinyağı

verim

Sayı

Makale detayları

Yazarlar: Fatma Köylüoğlu Özgül | Sedef Aydın | Gülcan Özkan

Yayıncı: Cukurova University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.97-107

Belge Tipi: Makale

Yayın Tarihi: 6/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001321328

pISSN: 2636-7874

Sayı

Yazarlar:

Fatma Köylüoğlu Özgül | Sedef Aydın | Gülcan Özkan

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 1, pp.97-107

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001321328

pISSN:

2636-7874