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Addition of enzymes complex during olive oil extraction improves oil recovery and bioactivity of Western Australian Frantoio olive oil
Author(s) -
Chih Hui J.,
James Anthony P.,
Jayasena Vijay,
Dhaliwal Satvinder S.
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.02962.x
Subject(s) - olive oil , extraction (chemistry) , chemistry , food science , edible oil , oil consumption , chromatography , automotive engineering , engineering
Summary Olive oil consumption has increased as many studies revealed the health benefits of regular consumption of olive oil. There is a need to find effective oil extraction techniques capable of increasing oil recovery without compromising its quality. This study investigated the impact of adding enzymes complex Viscozymes during olive oil extraction on oil recovery, total phenolic compounds, antiradical activity and the standard quality parameters. It was found that at a concentration of 0.30 g mL −1 , Viscozymes could significantly improve the oil recovery from 49 to 69% ( P < 0.001) when compared to the Control sample. The concentration of total phenolic compounds was also significantly improved from 110 to 266 mg kg −1 oil ( P < 0.01) and the antiradical activity increased from 31 to 48% inhibition of 2,2‐diphenyl‐1‐picrylhydrazil radical ( P < 0.001). Addition of Viscozymes therefore represents an effective extraction technique that increases oil recovery without compromising the concentration of total phenolic compounds and antiradical activity.