Use of Enzymatic Preparations to Improve the Productivity and Quality of Olive Oil

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 yield from fruits without compromising its by applying an enzymatic treatment technique during malaxation stage process.
 enzymes that were used this cellulase, pectinase, a mixture both at ratio (1:1). Each there was added concentrations 0.02 %, 0.04 % 0.06 0.08 0.10 0.12 (w/w). Two Jordanian cultivars, Nabali Baladi (NB) Muhassan (NM), their immature state, selected treatment. increased significantly (P < 0.05) after increments 4.38 (at concentration %), 3.29 0.1 5.25% %) NB treated with 1:1 cellulase/pectinase, respectively. 4.08 0.1%), 3.09 0.12%), 4.5 0.08%) NM percent higher than NM. parameters terms acidity, peroxide values, UV-extinction coefficients 232 270 nm affected any groups when compared those control samples. content phenolic compounds, ?-tocopherols, chlorophylls, carotene oils all treatments control, resulting oxidative stability, as revealed Rancimat analyses.