ZEYTİNYAĞI ÜRETİMİNDE UYGULANAN YENİ YÖNTEMLERİN YAĞ KALİTESİ ÜZERİNE ETKİLERİ
Zeytinyağı, bitkisel yağlar içerisinde en fazla tercih edilen yağdır. Tüketiciler tarafından bu kadar tercihedilmesinin nedeni bileşiminde yer alan minör bileşenlerdir. Bu bileşenlerden özellikle fenolik maddeler,tokoferoller ve uçucu bileşenler zeytinyağı kalitesi ile ilişkilidir. Zeytinyağı üretiminde klasik yöntemleringeliştirilerek yeni yöntemlerin sanayiye aktarılması çalışmaları sürdürülmektedir. Bu yenilikçi yöntemlerile minör bileşenlerin yağ bileşimindeki miktarlarının artırılması amaçlanmaktadır. Bu derlemede, ikiliekstraksiyon, ultrases, mikrodalga, çekirdek çıkarma ve ısı değiştirici kullanımı, yardımcı katkı maddesikullanımı ve çalışılan atmosfer modifikasyonu gibi sanayiye uygulanan yeni metotların yağ kalitesi üzerineetkileri incelenmiştir.
THE USAGE OF NEW APPROACHES IN INDUSTRIAL SCALE TO IMPROVING OLIVE OIL QUALITY
Olive oil is the most preferred oil among vegetable oils. The reason why consumers are so preferred is minor compounds in composition of oil. These compounds especially phenolic compounds, tocopherols and volatile compounds are related to olive quality. Studies on transferring new methods to industrialization are being continued to improve classical methods for olive oil processing. These innovative methods aim to increase the amount of minor components in the oil composition. In this review, the effects of new methods such as double extraction, ultrasound, microwave, de–stoning and using of heat exchanger, coadjuvants applied to the industry on oil quality have been investigated
___
- Boskou, D., 1996. Olive oil chemistry and
technology. AOCS Press, Champaign, IL,
USA, 52–83p.
- Kiritsakis, A.K., 1998. Olive oil: from the
tree to the table. Food and Nutrition Press,
Trumbull, 155p.
- Covas, M.I., Ruiz–Gutiérrez, V., De La
Torre, R., Kafatos, A., Lamuela–Raventós,
R.M., Osada, J., Owen, R.W. and Visioli,
F., 2006. Minor components of olive oil:
evidence to date of health benefits in
humans. Nutrition Reviews 64(4):20–30.
- Owen, R.W., Giacosa, A., Hull, W.E.,
Haubner, R., Spiegelhalder, B. and Bartsch,
H., 2000. The antioxidant/anticancer
potential of phenolic compounds isolated
from olive oil. European Journal of Cancer
36(10):1235–1247.
- Visioli, F. and Galli, C., 1998. Olive oil
phenols and their potential effects on
human health. Journal of Agricultural and
Food Chemistry 46(10):4292–4296.
- Kalua, C.M., Allen, M.S., Bedgood, D.R.,
Bishop, A.G., Prenzler, P.D. and Robards,
K., 2007. Olive oil volatile compounds,
flavour development and quality: A critical
review. Food Chemistry 100(1):273–286.
- Gimeno, E., Castellote, A.I., Lamuela–
Raventós, R.M., De la Torre, M.C. and
López–Sabater, M.C., 2002. The effects of
harvest and extraction methods on the
antioxidant content (phenolics, α–toco
pherol, and β–carotene) in virgin olive oil.
Food Chemistry 78(2):207–211.
- Di Giovacchino, L., Solinas, M. and
Miccoli, M., 1994. Effect of extraction
systems on the quality of virgin olive oil.
Journal of the American Oil Chemists
Society 71(11): 1189–1194.
- Di Giovacchino, L., Preziuso, S.M., Di
Serio, M.G., Mucciarella, M.R., Di Loreto,
G. and Lanza, B., 2017. Double extraction
of olive oil in large oil mills of Southern
Italy: Effects on extraction efficiency, oil
quality, and economy of the process.
European Journal of Lipid Science and
Technology 119:n/a, 1600161. doi:10.100
2/ejlt.201600161
- Chemat, F. and Khan, M.K., 2011.
Applications of ultrasound in food
technology: processing, preservation and
extraction. Ultrasonics sonochemistry
18(4):813–835.
- Ranalli, A., Pollastri, L., Contento, S.,
Iannucci, E. and Lucera, L., 2003. Effect of
olive paste kneading process time on the
overall quality of virgin olive oil. European
Journal of Lipid Science and Technology
105(2):57–67.
- Caponio, F., Alloggio, V. and Gomes, T.,
1999. Phenolic compounds of virgin olive
oil: influence of paste preparation
techniques. Food Chemistry 64(2):203–
209.
- Ranalli, A., Contento, S., Schiavone, C. and
Simone, N., 2001. Malaxing temperature
affects volatile and phenol composition as
well as other analytical features of virgin
olive oil. European Journal of Lipid
Science and Technology 103(4):228–238.
- Jiménez, A., Beltrán, G. and Uceda, M.,
2007. High–power ultrasound in olive paste
pretreatment. Effect on process yield and
virgin olive oil characteristics. Ultrasonics
sonochemistry 14(6):725–731.
- Clodoveo, M. L., Durante, V. and La Notte,
D., 2013. Working towards the
development of innovative ultrasound
equipment for the extraction of virgin olive
oil. Ultrasonics sonochemistry 20(5):1261–
1270.
- Almeida, B., Valli, E., Bendini, A. and
Gallina Toschi, T., 2017. Semi–industrial
ultrasound–assisted virgin olive oil
extraction: impact on quality. European
Journal of Lipid Science and Technology
119:n/a, 1600230. doi:10.1002/ejlt.201600
230
- Bejaoui, M.A., Sánchez–Ortiz, A.,
Sánchez, S., Jiménez, A. and Beltrán, G.,
2017. The high power ultrasound
frequency: Effect on the virgin olive oil
yield and quality. J. of Food Engineering
207:10–17.
- Ranalli, A., Gomes, T., Delcuratolo, D.,
Contento, S. and Lucera, L., 2003.
Improving virgin olive oil quality by means
of innovative extracting biotechnologies. J.
of Agricultural and Food Chemistry
51(9):2597–2602.
- Patumi, M., Terenziani, S., Ridolfi, M. and
Fontanazza, G., 2003. Effect of fruit stoning
on olive oil quality. J. of the American Oil
Chemists Society 80(3):249–255.
- Romaniello, R., Leone, A. and Tamborrino,
A., 2017. Specification of a new de‐stoner
machine: evaluation of machining effects
on olive paste’s rheology and olive oil yield
and quality. J. of the Science of Food and
Agriculture 97(1):115–121.
- Ranalli, A., Benzi, M., Gomes, T.,
Delcuratolo, D., Marchegiani, D. and
Lucera, L., 2007. Concentration of natural
pigments and other bioactive components in
pulp oils from de–stoned olives. Innovative
Food Science & Emerging Technologies
8(3):437–442.
- Angerosa, F., Basti, C., Vito, R. and Lanza,
B., 1999. Effect of fruit stone removal on
the production of virgin olive oil volatile
compounds. Food Chemistry 67(3):295–
299.
- Amirante, P., Clodoveo, M. L., Dugo, G.,
Leone, A. and Tamborrino, A., 2006.
Advance technology in virgin olive oil
production from traditional and de–stoned
pastes: Influence of the introduction of a
heat exchanger on oil quality. Food
Chemistry 98(4):797–805.
- Leone, A., Esposto, S., Tamborrino, A.,
Romaniello, R., Taticchi, A., Urbani, S. and
Servili, M., 2016. Using a tubular heat
exchanger to improve the conditioning
process of the olive paste: Evaluation of
yield and olive oil quality. European
Journal of Lipid Science and Technology
118(2):308–317.
- Leone, A., Tamborrino, A., Romaniello, R.,
Zagaria, R. and Sabella, E., 2014.
Specification and implementation of a
continuous microwave–assisted system for
paste malaxation in an olive oil extraction
plant. Biosystems Engineering 125:24–35.
- Tamborrino, A., Romaniello, R., Zagaria,
R. and Leone, A., 2014. Microwave–
assisted treatment for continuous olive
paste conditioning: Impact on olive oil
quality and yield. Biosystems Engineering
127:92–102.
- Petrakis, C., 2006. Olive oil extraction. In:
Olive oil: chemistry and technology. Edited
by Boskou D., 2. Edition, Champaign (IL):
AOCS Press. pp:191–224.
- Clodoveo, M.L., 2012. Malaxation:
Influence on virgin olive oil quality. Past,
present and future an overview. Trends in
Food Science & Technology 25(1):13–23.
- Tamborrino, A., Squeo, G., Leone, A.,
Paradiso, V.M., Romaniello, R., Summo,
C., Pasqualone, A., Catalano, P.,Bianchi, B.
and Caponio, F., 2017. Industrial trials on
coadjuvants in olive oil extraction process:
Effect on rheological properties, energy
consumption, oil yield and olive oil
characteristics. J. of Food Engineering
205:34–46.
- Sánchez‐Ortiz, A., Bejaoui, M.A., Herrera,
M.P.A., Jiménez Márquez, A. and Beltrán
Maza, G., 2016. Application of oxygen
during olive fruit crushing impacts on the
characteristics and sensory profile of the
virgin olive oil. European Journal of Lipid
Science and Technology 118:1018–1029.
- Amirante, P., Clodoveo, M. L.,
Tamborrino, A., Leone, A. and Dugo, G.,
2012. Oxygen concentration control during
olive oil extraction process: a new system to
emphasize the organoleptic and healthy
properties of virgin olive oil. Acta
Horticulturae 949:473–480