Abstract
The aim of this work was to investigate the possibility of combination between micro-waves and ultra-sounds in order to determinate their impact on quality parameters, antioxidant capacity and phenolic compounds as well as fatty acid composition. The protocol consisted in microwave followed by a sonication treatment of olive paste for 5, 10 and 15 min. Results showed that the total phenolic content of olive oil increased positively with the increasing time of treatment ranging from 356 to ~ 639 mg GAE.kg−1 of olive oil. On the other hand, the fatty acid profiles of all studied oils were determined by GC-FID. Besides, olive oil obtained after 15 min of microwave olive past treatment followed by 10 or 15 min of ultrasound treatment showed that these oils had the highest value of Z-vaccenic (C18:1n-7) + Oleic (C18:1n-9) acids. These results encourage further developments for a combined continuous microwave and ultrasonic conditioning technology to fasten the olive oil extraction, to enhance total phenolic, chlorophyll as well as carotenoid contents and Fatty acid composition.
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