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. Journal of Food and Dairy Sciences, 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". Journal of Food and Dairy Sciences, 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', Journal of Food and Dairy Sciences, 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. Journal of Food and Dairy Sciences, 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
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.
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