Semanur Buse Altınpulluk on Muck Rack

Semanur Buse Altınpulluk

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Articles

Effect of olive paste pH during malaxation on virgin olive oil properties

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By Esra Öztürk, Derya Arslan, Sıddıka Yusra Özkılıç, Semanur Buse Altınpulluk
| Nature Verified
Abstract The present study evaluated the influence of olive paste pH adjustment during malaxation on oil yield and quality parameters of virgin olive oil obtained from Olea europaea L. cv. Gemlik. The pH of olive paste was systematically adjusted to 2.7–6.7 using citric acid and NaOH solutions during malaxation. Oil yield, free fatty acidity (FFA), peroxide value (PV), total and individual phenolic compounds, DPPH radical scavenging activity, and color attributes (L*, a*, b*) were determined.
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