Abstract
Abstract In the present study, the effects of olive variety (Kroneiki, Iranian Native Oleaginous and Mission), enzyme type (Pectinex Ultra SP-L and Pectinase 1.6021) and concentration (zero, low and high concentration) on the yield, total polyphenols, turbidity, colour, acidity, peroxide value and iodine value of three enzyme-treated virgin olive oil were investigated. A 3 × 2 × 3 completely randomized experimental design (CRD) with replications was carried out. The enzyme concentration had a highly significant effect (p
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