Phenolic, tocopherols and squalene profiles (HPLC-UV) of chemlali-Sfax olive oil according to extraction procedure

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Chira, Moemen | Rigane, Ghayth | Calas-Blanchard, Carole | Rouillon, Régis | Ben Salem, Ridha

Edité par CCSD ; Academia Romana -

International audience. The aim of this work was to evaluate the impact of the microwave treatment as well as the effect of sodium citrate as co-adjuvant on legal parameters. The addition of microwaves (72 seconds, followed by 20 minutes of malaxation) results a low oxidation of olive oil and, consequently, a reduction in the peroxide value compared with the conventional method. Microwave processing was therefore confirmed as an attractive alternative to the conventional malaxation, with the main advantages being the rapid processing time and the high olive oil quality. On the other hand, the combination of microwaves and sodium citrate as co-adjuvant tested in two concentrations followed by a malaxation step for 20 minutes gave good results in term of polyphenols content compared with the conventional treatment (PT1, which correspond to traditional condition, i.e, 40 min of malaxation). The results clearly showed the efficiency of both treatments on olive paste to obtain oil having the characteristic of extra virgin olive oil.

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