Abstract
Olive oil was obtained by applying laboratory scale microwave (MW) and ultrasound (US) technologies and enzymes (E) after olive crushing and malaxation. The effects of these technologies on some physical and chemical properties of olive oil have been examined with focus on phenolics in olive oil. The aim was to evaluate the combined effect of MW and US applications and E to olive paste by comparing with conventional production. The secoiridoids were present with lower values in US applied samples; as an example, the amount of 3-4-DHPEA-EDA in US treated sample was 59.36 mg kg–1 oil, whereas its amount was 92.36 mg kg–1 in the sample of conventional extraction. US resulted in the highest decrease (62%), and MW+US condition resulted in the lowest decrease (25.7%) in terms of total phenolics content. The US and MW pretreatments resulted in more advantageous properties in terms of free acidity, peroxides, and phenolics when applied together than their single applications.
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.
