Abstract
Abstract The aim of this study was to evaluate the effects of variety and extraction system on the physico-chemical and sensorial characteristics of olive oils produced from three dominant varieties of Algeria (Azeradj, Chemlal and Sigoise). The olive oils were extracted by three different processes (pressure system, two-phase centrifugation and traditional process). Physicochemical parameters including free acidity, peroxide value, absorbance in ultra violet (K232, K270, ΔK) and sensory evaluation were studied. The results show that free acidity, peroxyde value and K270 were influenced by the extraction system and variety. Olive oils obtained from the two phases centrifugation and Chemlal cultivar were characterized by higher oxidative stability. Sensory characteristics of olive oils were mainly influenced by the variety and extraction system. Olive oils obtained from the two phases centrifugation, traditional cold process and Sigoise variety were characterized by the lower mean values of negative attributes.
Highlights
Olive (Olea europaea L.) is one of the oldest agricultural tree crops and has been an important source of oil since ancient times
Through regression analyses, it was shown that the different extraction systems and variety have a significant effect (P ≤ 0.05) on free acidity (p = 0.0001), peroxide value (p = 0.0001) and K270 (p = 0.0001),no significant differences (P ≥ 0.05) for K232 (p = 0.058) and ∆K (p = 0.054)
According to the results (Table 1), free acidity value of olive oils extracted by two-phase centrifugation (A2, C2, and S2) are lower than those of oils extracted with pressure system (A1, C1, and S1) or traditional process (A3, C3, S3, A4, C4, and S4)
Summary
Olive (Olea europaea L.) is one of the oldest agricultural tree crops and has been an important source of oil since ancient times. Olive oil is essential fruit oil, which we get from the olive tree crop found mainly in the Mediterranean regions. It has been used by mankind for many centuries. It is used for cooking purposes, developing cosmetic products and soaps, for medicinal purposes, and as pharmaceutical supplements. It can be used as fuel and for lighting lamps [2]. Virgin olive oil is obtained from the fruit of the olive tree only by mechanical or other physical means under conditions that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation or filtration to the exclusion of oils obtained from using solvents or re-esterification processes and any mixtures with oils of other kinds [3]
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 call
