Use Enzymatic Preparations to Enhance Olive Oil Extraction and Their Quality

Improving the quantity and quality of olive oil extraction is considered to be a crucial issue for Jordanian producers as well as all producers globally. The present study aims to enhance olive oil productivity without scarifying its quality by applying an enzymatic treatment technique during the malaxation stage of the oil extraction process. The enzymes that are assigned for the purposes of this study are cellulase, pectinase and a combination of both enzymes at a ratio of (1:1). The enzymes were added at a concentration of 0.02; 0.04; 0.06; 0.08; 0.10 and 0.12% (w/w). Two Jordanian olive cultivars were selected for enzymatic treatment, Nabali Baladi (NB) and Nabali Muhassan (NM) at their immaturity state. The yield of olive oil was increased significantly (Pu003c0 .05) after the enzymatic treatment. The increment in yield were 4.38% (at 0.08% enzymatic concentration), 3.29% (at 0.1%) and 5.25% (at 0.12%) in NB treated with cellulase, pectinase, and 1:1 cellulase/pectinase respectively, while the increments in olive oil yield of NM treated with cellulase, pectinase and 1:1 cellulase/ pectinase were 4.08% (at 0.1%), 3.09% (at 0.12%) and 4.5 (at 0.08%) respectively. The percent increments were shown significantly (Pu003c0.05) higher in NB compared with NM. The quality parameters in term of acidity, peroxide, UV- extinction coefficient at 232 and 270 nm, were not significantly affected in all treatments compared with control samples. The phenolic compounds, α-tocopherols, chlorophyll and carotene were significantly higher (Pu003c0.05) in both oils at all enzymatic treatments than that of the control, resulting in an increased oxidative stability as proved by rancimat analysis.