Utilizing Salt and Calcium Carbonate as Coadjuvants in Malaxation Process of Virgin Olive Oil Extraction

Authors : Fatma Köylüoğlu Özgül, Sedef Aydın, Gülcan Özkan

Pages : 97-107

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Publication Date : 2024-06-28

Article Type : Research Paper

Abstract :Technological coadjuvants were utilized at the beginning of the malaxation phase of the olive oil extraction process. The present work aimed to evaluate the effect of different amount of CaCO3: NaCl combination at a rate of 1%, added in olive paste. These coadjuvants\' effect on extraction yield and some quality parameters of oil obtained from Gemlik olives were investigated. According to the results, in terms of increasing yield, it was determined that the utilization of salt was more effective than calcium carbonate. Across all trials, the coadjuvants effectively mitigated increases in free acidity and peroxide levels. The amount of pigments increased with the addition of calcium carbonate and decreased with the addition of salt. Also, the addition of salt increased the amount of total phenolic and the contents of linoleic and palmitoleic acids. The findings highlight salt\'s superior efficacy over calcium carbonate as a coadjuvant, increasing oil extraction yield while improving quality. Since salt is naturally occurring, inexpensive, easily accessible, and inert, its able to provide the olive oil industry with a promising alternative coadjuvant.
Keywords : Kalsiyum karbonat, tuz, malaksasyon, zeytinyağı, verim