Journal of Medicinal and Chemical Sciences

Effects of Different Filtration and Clarification Techniques on Palestinian Virgin Olive Oil Chemical and Microbial Quality

Ziad Ayyad; Wafaa Alsioury; Zaher Barghouthi; Diab Qadah; Mohannad Qurie

Volume 6, Issue 11 , November 2023, , Pages 2699-2706

https://doi.org/10.26655/JMCHEMSCI.2023.11.14

Abstract

Virgin olive oil filtration is a pre-treatment usually used before bottling to facilitate suspended particle removal and reduce the moisture content so that the quality and organoleptic ... Read More Virgin olive oil filtration is a pre-treatment usually used before bottling to facilitate suspended particle removal and reduce the moisture content so that the quality and organoleptic properties are preserved during storage. In the current study, samples of virgin olive oils were subjected to different clarification and filtration techniques such as (1) commercial filtration (CF) using diatomaceous earth as a filter aid, (2) clarification by insufflating of carbon dioxide, and (3) argon gas. All treated samples as well as control unfiltered (UF) virgin olive oil (VOO) were bottled under dark conditions in diffused daylight glass bottles and kept at room temperature for six months. Basic quality indices (free acidity (FA), peroxide value (PV), and extension coefficient) and total polar phenol were determined within respected time of analysis during the storage period of six months. In addition, microbial quality was evaluated by determination of yeasts and molds, total plate count, Bacillus cereus, and clostridium perfringens. The main results showed that at the end of the storage, acidity increased in all samples with time in both storage conditions, whereas samples stored in dark more stable compared to those stored under diffused daylight. On the other hand, clarified samples with CO2 showed significant stability compared to the rest of the samples stored under diffused day light. Peroxide values (PV) and K232 increased in all stored samples. Moreover, K270 increased with time, and showed more stability in samples stored in dark. Total polar phenols decrease in all samples, but showed no significant difference among all samples after 180 days of storage. Microbial results revealed the presence of yeasts and molds in all samples at the beginning of storage, and then disappeared after 135 days for all samples except UF. Total plate count, Bacillus cereus, and clostridium perfringens were not found in any stored VOO.

Pesticide Contamination in Blood of Vegetable Farmers is Associated with Age, Pre-Harvest Interval, and Risk Behaviors

Wisit Thongkum; Nachalida Yukalang; Niruwan Turnbull; Kallaya Harnpicharnchai; Kloyjai Singsuwan; Lapasrada Chairawattanasakun; Akom Ruttawongsa; Kukiat Tudpor

Volume 5, Issue 4 , July and August 2022, , Pages 624-630

https://doi.org/10.26655/JMCHEMSCI.2022.4.18

Abstract

Pesticides are commonly used in commercial agriculture. Organophosphates (OPPs) are one of the most imported pesticides in Thailand. OPP contamination in the human body is inversely ... Read More

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Main Subjects = Agricultural chemistry

Effects of Different Filtration and Clarification Techniques on Palestinian Virgin Olive Oil Chemical and Microbial Quality

Abstract

Pesticide Contamination in Blood of Vegetable Farmers is Associated with Age, Pre-Harvest Interval, and Risk Behaviors

Abstract