Aqueous Extraction of Virgin Olive Oil Using Industrial Enzymes

In the present study, the effects of olive variety (Kroneiki, Iranian Native Oleaginous and Mission), enzyme type (Pectinex Ultra SP–L and Pectinase 1.6021) and concentration (Zero, low and high concentration) on the yield, total polyphenols, turbidity, colour, acidity, peroxide value and iodine value of three enzyme-treated virgin olive oil were investigated. A 3×2×3 Completely Randomized experimental Design (CRD) with replications was carried out. The enzyme concentration had a highly significant effect (p<0.01) on the yield, colour, turbidity and total polyphenol level of oil, but there were not significant effects (p<0.05) on acidity, peroxide value and iodine value. Colour and phenolic compounds content inthe oils showed significant differences (p<0.05) between 13.0% to 62.2% and 13.9% to 72.6 %, respectively, as compared with control. Turbidity was reduced significantly (p<0.01) 25.9% to 67.4 %. On the basis of our results, the yield of oil was significantly (p<0.01) increased (from 0.9% to 2.4%) by using processing aid. Pectinex Ultra SP-L was more effective than Pectinase 1.06021. In the case of applying Ultra Pectinex SP-L, the additional income due to extra recovered oil will be 18.8 times as much production overhead.