Grasas y Aceites, Vol 69, No 1 (2018)

Effect of crushing temperature on virgin olive oil quality and composition


https://doi.org/10.3989/gya.0559171

Ö. Kula
Balıkesir University, Turkey
orcid http://orcid.org/0000-0003-0442-4612

A. Yıldırım
Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, Turkey
orcid http://orcid.org/0000-0001-5898-1209

A. Yorulmaz
Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, Turkey
orcid http://orcid.org/0000-0003-4446-6585

M. Duran
Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, Turkey
orcid http://orcid.org/0000-0001-6114-2123

İ. Mutlu
Balıkesir University, Turkey
orcid http://orcid.org/0000-0002-0220-3974

M. Kıvrak
Balıkesir University, Turkey
orcid http://orcid.org/0000-0002-2018-130X

Abstract


The objective of the current study was to assess the influence of a modified crushing process and kneading operation on the quality parameters, volatile compounds, and the fatty acid and sterol profiles of virgin olive oil from the Edremit yaglik variety. In the study, olive oil samples were produced in two different processes. The first one was produced without malaxation and the second one was produced with the malaxing process. During crushing, the effect of different temperatures was tested. The results demonstrate that different crushing temperatures generally did not affect the amount of free fatty acids, or peroxide value. Total phenol contents were positively affected by the additional malaxation process. Fatty acids and sterol composition were not significantly altered at different crushing temperatures or during the subsequent malaxation application. PCA enabled a clear classification of the oils obtained from different processing techniques.

Keywords


Crushing; Fatty acid; Malaxation; Quality; Sterol; Volatile

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