Improving olive oil quality with double protection: Destoning and malaxation in nitrogen atmosphere

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dc.authorid0000-0002-1534-6800en_US
dc.authorid000000021005-3590
dc.authorid0000-0003-4446-6585
dc.contributor.authorYorulmaz, Aslı
dc.contributor.authorTekin, Aziz
dc.contributor.authorTuran, Semra
dc.date.accessioned2021-06-23T19:28:07Z
dc.date.available2021-06-23T19:28:07Z
dc.date.issued2011
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractEffect of destoning and malaxation in nitrogen atmosphere on oxidative stability, fatty acid and sterol composition of extra virgin olive oil (EVOO) were investigated in industrial scale. Olives of 'Edremit yaglik' cultivar were processed with a two phase centrifugal system with or without stones, in nitrogen or air atmosphere. Results have shown that either N-2 flush or destoning did not make any contribution to the sterol and fatty acid composition. Malaxation in nitrogen atmosphere extended induction time, raised phenolic, tocopherol contents and antioxidant potential of oils. Destoning also increased oxidative stability but lowered carotenoid and chlorophyll contents of oils. Among all treatments, the combined effect of destoning and malaxation in nitrogen atmosphere achieved the production of EVOO with the highest quality.en_US
dc.identifier.doi10.1002/ejlt.201000481
dc.identifier.endpage643en_US
dc.identifier.issn1438-7697
dc.identifier.issn1438-9312
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-79955976641en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage637en_US
dc.identifier.urihttps://doi.org/10.1002/ejlt.201000481
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6956
dc.identifier.volume113en_US
dc.identifier.wosWOS:000290636100012en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTuran, Semra
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofEuropean Journal Of Lipid Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDestoningen_US
dc.subjectNitrogenen_US
dc.subjectOlive Oilen_US
dc.subjectOxidative Stabilityen_US
dc.subjectSterolen_US
dc.titleImproving olive oil quality with double protection: Destoning and malaxation in nitrogen atmosphereen_US
dc.typeArticleen_US

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