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Effect of processing systems on the quality and stability of Chemlali olive oils.
J Oleo Sci. 2014; 63(4):311-23.JO

Abstract

The present work has been carried out to ascertain the influence of different processing systems employed in olive process on the chemical composition, quality and stability of three Chemlali olive oils. Among these oils, two were classified as extra-virgin olive oils and the third named repassed olive oil was classified as an ordinary virgin olive oil. The analysis of the effect of the processing (two- and three-phases) on the analytical determinations values, revealed statistically significant differences (p<0.05) in some parameters, mainly in oxidative stability, antioxidant activity, total waxes, total phenols, o-diphenols and α-tocopherol contents as well as phenolic composition. The phenolic composition values were higher in the extra-virgin olive oil obtained from the two-phase system than in that obtained from the three-phase processing because it does not require the addition of water to the olive paste. Nevertheless, they were lower in the ordinary virgin olive oil (repassed olive oil) which was obtained by introducing hot water to the wet residues into the centrifugation processing at two-phases, than those in the extra-virgin olive oils obtained from the two- and three-phase processing.

Authors+Show Affiliations

Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24599103

Citation

Ammar, Sonda, et al. "Effect of Processing Systems On the Quality and Stability of Chemlali Olive Oils." Journal of Oleo Science, vol. 63, no. 4, 2014, pp. 311-23.
Ammar S, Zribi A, Ben Mansour A, et al. Effect of processing systems on the quality and stability of Chemlali olive oils. J Oleo Sci. 2014;63(4):311-23.
Ammar, S., Zribi, A., Ben Mansour, A., Ayadi, M., Abdelhedi, R., & Bouaziz, M. (2014). Effect of processing systems on the quality and stability of Chemlali olive oils. Journal of Oleo Science, 63(4), 311-23.
Ammar S, et al. Effect of Processing Systems On the Quality and Stability of Chemlali Olive Oils. J Oleo Sci. 2014;63(4):311-23. PubMed PMID: 24599103.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of processing systems on the quality and stability of Chemlali olive oils. AU - Ammar,Sonda, AU - Zribi,Akram, AU - Ben Mansour,Amir, AU - Ayadi,Mohamed, AU - Abdelhedi,Ridha, AU - Bouaziz,Mohamed, Y1 - 2014/03/05/ PY - 2014/3/7/entrez PY - 2014/3/7/pubmed PY - 2014/10/14/medline SP - 311 EP - 23 JF - Journal of oleo science JO - J Oleo Sci VL - 63 IS - 4 N2 - The present work has been carried out to ascertain the influence of different processing systems employed in olive process on the chemical composition, quality and stability of three Chemlali olive oils. Among these oils, two were classified as extra-virgin olive oils and the third named repassed olive oil was classified as an ordinary virgin olive oil. The analysis of the effect of the processing (two- and three-phases) on the analytical determinations values, revealed statistically significant differences (p<0.05) in some parameters, mainly in oxidative stability, antioxidant activity, total waxes, total phenols, o-diphenols and α-tocopherol contents as well as phenolic composition. The phenolic composition values were higher in the extra-virgin olive oil obtained from the two-phase system than in that obtained from the three-phase processing because it does not require the addition of water to the olive paste. Nevertheless, they were lower in the ordinary virgin olive oil (repassed olive oil) which was obtained by introducing hot water to the wet residues into the centrifugation processing at two-phases, than those in the extra-virgin olive oils obtained from the two- and three-phase processing. SN - 1347-3352 UR - https://www.unboundmedicine.com/medline/citation/24599103/Effect_of_processing_systems_on_the_quality_and_stability_of_Chemlali_olive_oils_ L2 - http://joi.jlc.jst.go.jp/DN/JST.JSTAGE/jos/ess13180?lang=en&amp;from=PubMed DB - PRIME DP - Unbound Medicine ER -