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| Effect of high voltage pulsed electric field treatment on the yield and quality of virgin olive oil |
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| DOI： |
| KeyWord:virgin olive oil high voltage pulsed electric field oil yield physicochemical property fatty acid composition |
| FundProject: |
| Author Name | Affiliation | | WANG Juhua1, XU Jiamin1, BAI Wanming2, TONG Yixin1, BAI Xiaoyong2, MA Junyi1,3, KONG Weibao1,3 | 1.College of Life Sciences, Northwest Normal University, Lanzhou 730070, China
2.Gansu 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 develop a new technique which can improve the yield of virgin olive oil (VOO), while has no negative impact on the oil quality and is suitable for industrial production, high voltage pulsed electric field (PEF) treatment assisting traditional process was used to extract VOO from Leccino and Ezhi 8 olive fruits in Longnan, Gansu province. The effects of PEF treatment on VOO yield, physicochemical properties, total polyphenol content, fatty acid composition and relative content were studied by comparing with the traditional extraction process. The results showed that compared with the traditional extraction process, the average increase of VOO yield by PEF treatment was 15.38%, the average decrease of oil content in pomace was 22.28%, and the color, acid value, peroxide value, total polyphenol content, fatty acid composition and relative content of VOO had no significant effect overall. It is considered that, on the basis of traditional extraction technology, adding PEF treatment after crushing fresh fruit can significantly improve the VOO yield, and it has no negative effect on oil quality. The PEF processing has potential application value in the industrial production of VOO. |
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