EFFECT OF OLIVE LEAVES ADDITION AND WASTEWATER RECYCLING ON THE PRODUCTIVITY AND QUALITY OF OLIVE OIL PRODUCED BY CENTERIFUGATION
Gibriel,, A., Abd EI-Rahman, H., Ali, F., Abou-Zaid, F. (2002). EFFECT OF OLIVE LEAVES ADDITION AND WASTEWATER RECYCLING ON THE PRODUCTIVITY AND QUALITY OF OLIVE OIL PRODUCED BY CENTERIFUGATION. EKB Journal Management System, 27(4), 2269-2279. doi: 10.21608/jfds.2002.254149
A. Y. Gibriel,; H. A. Abd EI-Rahman; F. Abd EI-Razik Ali; F. O. Abou-Zaid. "EFFECT OF OLIVE LEAVES ADDITION AND WASTEWATER RECYCLING ON THE PRODUCTIVITY AND QUALITY OF OLIVE OIL PRODUCED BY CENTERIFUGATION". EKB Journal Management System, 27, 4, 2002, 2269-2279. doi: 10.21608/jfds.2002.254149
Gibriel,, A., Abd EI-Rahman, H., Ali, F., Abou-Zaid, F. (2002). 'EFFECT OF OLIVE LEAVES ADDITION AND WASTEWATER RECYCLING ON THE PRODUCTIVITY AND QUALITY OF OLIVE OIL PRODUCED BY CENTERIFUGATION', EKB Journal Management System, 27(4), pp. 2269-2279. doi: 10.21608/jfds.2002.254149
Gibriel,, A., Abd EI-Rahman, H., Ali, F., Abou-Zaid, F. EFFECT OF OLIVE LEAVES ADDITION AND WASTEWATER RECYCLING ON THE PRODUCTIVITY AND QUALITY OF OLIVE OIL PRODUCED BY CENTERIFUGATION. EKB Journal Management System, 2002; 27(4): 2269-2279. doi: 10.21608/jfds.2002.254149

EFFECT OF OLIVE LEAVES ADDITION AND WASTEWATER RECYCLING ON THE PRODUCTIVITY AND QUALITY OF OLIVE OIL PRODUCED BY CENTERIFUGATION

Journal of Food and Dairy Sciences
Article 2, Volume 27, Issue 4, April 2002, Page 2269-2279  XML PDF (3.1 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2002.254149
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Authors
A. Y. Gibriel,1; H. A. Abd EI-Rahman1; F. Abd EI-Razik Ali2; F. O. Abou-Zaid2
1Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
2Agri-Industrialization Unit, Desert Research Center, Cairo, Egypt.
Abstract
Two olive fruit cultivars (Picual and Chemlalli)were used to invesiigaf~ the
effect of olive leaves addition (2% w/w) during crushing process as well as wastewater
recycling (60 U100kg paste) during malaxation process on yield, physicochemical
properties, fatty acid composition and sensory evaluation of oils produced' by
centrifugation. Produced oils after the addition of leaves . were characterized (with
respect to control oils) mostly by: (i) higher polyphenols content (4.2 -5.8%), (ii) similar
values of acidity and peroxide, (iii) Similar contents of saturated and unsaturated fatty
acids, (iv) more preferable taste and (v) categorized as extra virgin olive oil.
Application of wastewater recycling led to increase oil yield by 2.5-3 % and reduce
wastewater. The produced olive oils were characterized (with respect to control oils)
by: (i) higher content of poiyphenols (25%), (ii) similar values of acidity and peroxide,
(iii) Similar contents of saturated and unsaturated fatty acids, (iv) similar organolyptic
properties and (v) categorized as extra virgin olive oil. Therefor, addition of olive
leaves during crushing process and recycling of wastewater during malaxation
process could be recommended by production of extra virgin olive oil.
Keywords
Olive oil; olive leaves addition; wastewater recycling; quality parameters; fatty acids composition; sensory evaluation
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