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

Walid M.  Al-Rousan; Khaled M.  Al-Marazeeq; Mai A.  Abdullah; Nazieh I.  Al- Khalaileh; Malak M.  Angor; Radwan Y.  Ajo

doi:10.35516/jjas.v17i4.97

Authors

Walid M. Al-Rousan Al-Balqa Applied University, Al-Huson, Jordan.
Khaled M. Al-Marazeeq Al-Balqa Applied University, Al-Huson, Jordan.
Mai A. Abdullah Al-Balqa Applied University, Al-Huson, Jordan.
Nazieh I. Al- Khalaileh Mu’tah University
Malak M. Angor
Radwan Y. Ajo Al-Balqa Applied University, Al-Huson, Jordan.

DOI:

https://doi.org/10.35516/jjas.v17i4.97

Keywords:

Olive oil extractability, Enzymatic treatment, Standard olive oil quality, Antioxidant compounds

Abstract

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.

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Author Biographies

Walid M. Al-Rousan, Al-Balqa Applied University, Al-Huson, Jordan.

Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, Al-Huson, Jordan.

Khaled M. Al-Marazeeq, Al-Balqa Applied University, Al-Huson, Jordan.

Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, Al-Huson, Jordan.

Mai A. Abdullah, Al-Balqa Applied University, Al-Huson, Jordan.

Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, Al-Huson, Jordan.

Nazieh I. Al- Khalaileh, Mu’tah University

Mu’tah University, Faculty of Agriculture, Department of Nutrition and Food Technology, Karak, Jordan.

Malak M. Angor

Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, Al-Huson, Jordan

Radwan Y. Ajo, Al-Balqa Applied University, Al-Huson, Jordan.

Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, Al-Huson, Jordan.

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