Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/1109
Title: Optimization of enzymatic pretreatments for maximizing olive oil recovery
Authors: Sharma, Rakesh
Sharma, P C
Keywords: Enzymatic treatments
Oil extraction
Olea europaea L
Olive
Issue Date: Jan-2007
Publisher: CSIR
Series/Report no.: C12N1/38
Abstract: Enzymatic pretreatments to enhance oil recovery in olive oil extraction process were investigated. The laboratory scale mechanical method consisting of crushing of olive fruits in fruit mill, malaxation in oil press for 60 min followed by pressing in hydraulic press at 15 ton/m² for 30 min and finally centrifugation of oil-water mixture (5000 rpm for 20 min) to separate oil was optimized. Combination of pectinase + cellulase (1:1) @ 0.05% resulted in maximum oil recovery and minimum loss of oil in cake compared to individual enzymes (pectinase, cellulase and pectinaseCCM) even at higher concentrations. The oils obtained with enzymatic treatments had relatively higher natural antioxidants (total phenols), slightly higher oil clarity, and lower free fatty acids and peroxides. All the quality parameters of olive oil extracted with or without enzymes were well within the specifications of Indian Food Laws and Codex Alimentarius. Enzymatic pretreatments significantly improved oil recovery and did not exert any adverse effect on the nutritional and pharmaceutical quality of the oil.
Description: 52-55
URI: http://hdl.handle.net/123456789/1109
ISSN: 0022-4456
Appears in Collections:JSIR Vol.66(01) [January 2007]

Files in This Item:
File Description SizeFormat 
JSIR 66(1) (2007) 52-55.pdf76.39 kBAdobe PDFView/Open


Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.