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Table 2 Evolution of oil contents extracted by pectolytic and proteolytic enzyme treatments during the olives ripening and their relative flowing percentages to the control

From: Effect of proteolytic activities in combination with the pectolytic activities on extractability of the fat and phenolic compounds from olives

Sample

Lipids extracted (g/100 g olive flesh)

% Flowing compared with the control

C

Prot

Pect

C.T

Prot

Pect

C.T

S1 (18/10)

0.62 ± 0.03a

0.65 ± 0.03a

1.09 ± 0.04b

1.2 ± 0.04c

5.91 ± 4.05a

75.26 ± 6.71b

92.26 ± 6.87c

S2 (04/11)

1.13 ± 0.04a

1.22 ± 0.02a

1.56 ± 0.05b

1.74 ± 0.06c

8.14 ± 1.79a

38.05 ± 4.68b

54.28 ± 5.34c

S3 (20/11)

2.7 ± 0.05a

2.72 ± 0.06a

3.4 ± 0.1b

3.65 ± 0.05c

1.23 ± 2.13a

25.43 ± 3.8b

35.18 ± 1.85c

S4 (06/12)

5.43 ± 0.31a

5.6 ± 0.22a

6.2 ± 0.1b

6.86 ± 0.03c

3.19 ± 3.42a

14.3 ± 1.66b

26.45 ± 0.56c

S5 (20/12)

12.13 ± 0.15a

13.1 ± 0.46b

13.9 ± 0.1c

14.25 ± 0.05c

8 ± 3.78a

14.73 ± 0.85b

17.5 ± 0.42b

  1. C control, Prot proteolytic treatment, Pect pectolytic treatment, C.T Combined treatment
  2. For each sample, the values followed by different letters are significantly different (P = 0.05)