Improving olive oil yield and quality parameters by using olivex

Abstract

ÖZET OLIVEX MUAMELESİ İLE ZEYTİNYAĞI VERİMİNİN ARTTIRILMASI VE KALİTENİN İYİLEŞTİRİLMESİ KESEN, TAŞDEMİR SONGÜL Yüksek Lisans Tezi, Gıda Mühendisliği Bölümü Tez Yöneticisi: Yrd. Doç. Dr. Esra İbanoğlu Yrd. Dr. Sibel Fadıloğlu Aralık 2000, 68 Sayfa Bu çalışmanın amacı, olivex enzimi (Novo Nordisk Ferment) kullanarak, Nizip Yağlık çeşidi olan zeytinden elde edilen yağın verimini arttırmak, yağda asitlik, peroksit, UV spektrofotometre absorbans değeri, kreiss testi ve renk gibi kalite parametrelerini incelemektir. Çalışmada olivex enzimi kullanarak en yüksek verimin elde edildiği koşullar (sıcaklık, pH, enzim konsantrasyonu ve zaman) belirlendi. Optimum şartlar, 35 °C, pH 5.5, %0,06 enzim konsantrasyonu ve 60 dakika enzim uygulama süresi olarak tespit edildi. Optimum şartlarda yağ verimi ve kalite parametreleri geliştirildi. Yağ verimi %84, serbest yağ asitleri değeri %1, peroksit değeri 8.2, UV spektrofotometre sönme katsayısı değerleri (K232, K270) ise 232 nm'de 1.081 g-'cm`1, 270 nm'de 0.108 g'cm`1 olarak bulundu. Lovibond tintometre ile bulunan renk değerlerinde ise san renk hakimiyetinin Olivex enzimi kullanılarak elde edilen yağlarda daha fazla olduğu tespit edildi. Optimum şartlarda enzimli ve enzimsiz uygulamalarda en uygun presleme süresi belirlendi. Verim 10 dakikada en fazla %1 artış gösterdi. Optimum şartlarda hazırlanan uygulamalardan elde edilen yağ yedi hafta boyunca oda sıcaklığında depolandı. Kalite parametreleri incelendi ve sonuçlar enzimli uygulamalarda daha iyiydi. Anahtar Kelimeler: Zeytinyağı, enzim, ektraksiyon, zeytinyağı kalitesi. iv

ABSTRACT IMPROVING OLIVE OIL YIELD AND QUALITY PARAMETERS BY USING OLIVEX KESEN, TAŞDEMİR SONGÜL M. Sc. in Food Engineering Supervisors: Assist. Prof. Dr. Esra İbanoğlu Assist. Prof. Dr. Sibel Fadıloğlu December 2000, 68 pages The aim of this study was to improve the olive oil yield of Nizip Yağlık olive variety by using olivex enzyme and to control the quality parameters of the oil such as free fatty acid content, lipid peroxidation value, UV spectrophotometer absorbance value, kreiss test and color. The optimum conditions (temperature, pH, enzyme concentration and treatment time) for the maximum activity of the enzyme were estimated. The optimum conditions were found as 35 °C, pH:5.5, the enzyme concentration of 0.06%, and the enzyme treatment time of 60 minutes. The oil yield and quality parameters were improved at optimum conditions for maximum activity of enzyme. The oil yield was found as 84%, the free fatty acids value was observed as 1%, the peroxide index was obtained as 8.2, UV spectrophotometer extinction coefficients (K232, K270) were found as 1.081 at 232 nm and 0.108 at 270 nm. Measurements of the color of oil showed that the yellowness of oil was dominant with Olivex enzyme treatment which was measured by lovibond tintometer The effect of pressing time was determined with enzyme and without enzyme at optimum conditions. The yield value increased about 1% when the pressing period was increased to 10 minute. The oil samples obtained at optimum conditions were stored for seven week at room temperature. The quality parameters were analysed during this period. The results of enzyme treated samples were observed to be better compared with the untreated samples. Key Words: Olive oil, enzyme, extraction, olive oil quality 111