The effects of processing aids and techniques on olive oil extractability and oil quality índices
نویسندگان
چکیده
This study was conducted to investigate the effects of processing aids and techniques such as talcum powder (2% w/w), calcium carbonate warm water dipping (45 °C), combined treatment (warm dipping+2% carbonate) control (without adding aid) on extractability quality ‘Tarom 7’ olive oil randomized complete block design with three replicates. The results showed that there were no significant differences in carotenoid content, K232, fatty acid profile or Cox’s value obtained from untreated treated fruits aids. highest chlorophyll content (0.84 mg/kg), total phenolic (236.94 paste (8.5%) lowest peroxide values (0.32 meqO2/kg), K270 (0.38) extracted 2% talc powder. According results, it can be suggested could have a positive effect extractability.
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ژورنال
عنوان ژورنال: Grasas Y Aceites
سال: 2023
ISSN: ['0017-3495', '1988-4214']
DOI: https://doi.org/10.3989/gya.0217221