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| Effects of adding fresh olive leaves and complex pectinase during pressing on oil extraction rate of olive fruit and quality of virgin olive oil |
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| DOI： |
| KeyWord:virgin olive oil pressing process olive leaf complex pectinase oil extraction rate quality |
| FundProject: |
| Author Name | Affiliation | | TONG Yixin1, XU Jiamin1, BAI Wanming2, WANG Juhua1, GUO Junwei1, BAI Xiaoyong2, KONG Weibao1,3, MA Junyi1,3 | 1.College of Life Sciences, Northwest Normal University, Lanzhou 730070, China
2.Longnan Tianyuan Olive Technology Development Co. , Ltd. , Longnan 746099, Gansu, China
3.Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Lanzhou 730070, China |
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| Abstract: |
| In order to improve the oil extraction rate of olive fruit and quality of virgin olive oil (VOO), using fresh olive fruits of the Leccino, main variety in Longnan, Gansu province, with a maturity of 7 as raw materials, the effects of the dosages of fresh olive leaves (0, 3%, 5%) and complex pectinase(0, 0.01%, 0.02%) (based on olive fruits mass) during pressing on the oil extraction rate of olive fruit, and color, chlorophyll content, basic physicochemical properties, total phenol content, fatty acid composition and content of VOO were studied. The results showed that adding moderate fresh olive leaves could increase the oil extraction rate and total phenol content, reduce the acid value, but the color, chlorophyll content and peroxide value increased. Adding moderate complex pectinase could increase the oil extraction rate, at the same time, the total phenol content of VOO, the peroxide value and chlorophyll content decreased, but the acid value and color increased. Adding fresh olive leaves and complex pectinase during pressing had no effect on the fatty acid composition of VOO, but had a certain effect on the contents of major fatty acids such as oleic acid, linoleic acid, palmitic acid and palmitoleic acid. The results suggest that when extracting VOO, the oil extraction rate can be improved by adding moderate fresh olive leaves and complex pectinase, and polyphenol-rich VOO can be obtained. |
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