Use of Enzymatic Preparations to Improve the Productivity and Quality of Olive Oil

Walid Al-Rousan, Khaled Al-Marazeeq, Mai Adnan Abdullah, Nazieh Alkhalaileh, Malak Angor, Radwan Ajo


Improving the quantity and quality of olive oil extraction is considered crucial for producers not only in Jordan but also worldwide. The present study aimed to enhance olive oil productivity without compromising its quality by applying an enzymatic treatment technique during the malaxation stage of the oil extraction process.
The enzymes that were utilized in this study were cellulase, pectinase, and a combination of both enzymes at a ratio of (1:1). The enzymes were added at concentrations of 0.02 %, 0.04 % 0.06 %, 0.08 %, 0.10 %, and 0.12 % (w/w). Two Jordanian olive cultivars, Nabali Baladi (NB) and Nabali Muhassan (NM), in their immature state, were selected for the enzymatic treatment.
The olive oil yield increased significantly (P < 0.05) after the enzymatic treatment. The increments in yield were 4.38 % (at an enzymatic concentration of 0.08 %), 3.29 % (at 0.1 %), and 5.25% (at 0.12 %) for NB treated with cellulase, pectinase, and 1:1 cellulase/pectinase, respectively. The increments in oil yield were 4.08 % (at 0.1%), 3.09 % (at 0.12%), and 4.5 (at 0.08%) for NM treated with cellulase, pectinase, and 1:1 cellulase/pectinase, respectively. The percent increments were significantly (P < 0.05) higher for NB than for NM.
The quality parameters in terms of acidity, peroxide value and UV-extinction coefficients at 232 and 270 nm were not significantly affected in any of the treatment groups when compared to those of control samples. The content of phenolic compounds, α-tocopherols, chlorophylls, and carotene was significantly higher (P < 0.05) in both oils in all enzymatic treatments than in the control, resulting in an increased oxidative stability, as revealed by Rancimat analysis.


olive oil extractability; enzymatic treatment; standard olive oil quality; antioxidant compounds.

Full Text:



  • There are currently no refbacks.