Abstract
During the extraction, a portion of oil remains trapped inside the cells and its release requires the degradation of the walls and cell membranes, especially when the fruits have not reached a maximum maturity which is likely to cause an optimal embrittlement of the parietal structures and cell membrane. This can be done by specific enzymes necessary for the degradation of various cellular barriers. Three different enzyme treatments proteolytic, pectolytic or both are applied on the Moroccan Picholine olives from veraison to maturity of the fruit. The effect of these treatments is evaluated by olive oil diffusion, its phenolic content (PC) and cellular embrittlement determination of olives during ripening. The pectolytic activities lead to a significant increase in both the oil extractability (76 % at veraison and 14 % at maturity) and the PC (up to 50 % of gain compared to the control at veraison and 27 % at maturity). The proteolytic activities applied alone have no significant effect on the extractability and the polyphenols levels of oils. Furthermore, when these proteolytic activities are added in combination with the pectolytic activities, the oil extractability is doubled at veraison and its flowing up to 99 % at maturity that barely 84 % in the control in addition to a richness of polyphenols which can reach 84 % more compared to the control. This increase in polyphenols wealth is probably due to the degradation of cell walls, cellular and vacuolar membranes by enzyme activities releasing PCs that were previously associated with these structures in the drupe.
Highlights
The beneficial effects of olive oil on human health are due to both its high content of monounsaturated fatty acids and antioxidants (Visioli and Galli 1998)
The extractability of oils expressed by the % of diffusion of the oils relative to the total content in the olives is very low in the ripening and increases during the maturation to 84 % in maturity
When the proteolytic activity is added in combination with pectolytic activities, there is a significant improvement in oil extractability begins from veraison except the last sample whose improvement is not significant compared to pectolytique treatment
Summary
The beneficial effects of olive oil on human health are due to both its high content of monounsaturated fatty acids and antioxidants (Visioli and Galli 1998). Many studies have been conducted on the effects of Moustakime et al SpringerPlus (2016) 5:739 exogenous enzymes on the extraction and the characteristics of the olive oil (Domínguez et al 1994; Garcia et al 2001; Ranalli and De Mattia 1997, 1996; Vierhuis et al 2001, 2003). Most of these works relate only pectolytic activities while proteolytic activities have been very little studied
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
