Impact of washing crude olive pomace oil with hydrogen-rich water and incorporating hydrogen into extraction solvents on quality attributes and phytochemical content of oil

Ceylan M. M., Silgan M., Elnasanelkasim M. A., Alwazeer D.

Journal of Food Measurement and Characterization, cilt.17, sa.2, ss.2029-2040, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 2
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s11694-022-01801-8
  • Dergi Adı: Journal of Food Measurement and Characterization
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.2029-2040
  • Anahtar Kelimeler: Crude olive pomace oil, Extraction, Hydrogen-rich water, Molecular hydrogen, Quality attributes, Washing
  • Hatay Mustafa Kemal Üniversitesi Adresli: Hayır

Özet

Effects of washing crude olive pomace oil (COPO) with hydrogen-rich water (HRW) on its physicochemical and sensory properties, and phytochemicals were investigated. Acidity and peroxide values of normal water (NW) and HRW-washed COPOs decreased with a highest impact shown for HRW. The improving effects increased with the increases in washing cycle numbers. HRW-washed COPOs showed a decrease in color change and browning index. The phenolics content increased in the HRW-washed COPOs and decreased in the NW- washed COPOs. Incorporation of hydrogen into both methanol and hexane improved the extraction of phenolics (TPC), flavonoids (TFC), and antioxidants (DPPH and ABTS). Hydrogen incorporation into solvents led to a two-fold TPC and TFC increase. Washing COPO with HRW can be proposed as an effective method for improving the quality notes and preserving the nutritional value of oil, while hydrogen incorporation of solvents is recommended for better extracting phytochemicals.