From: Effect of proteolytic activities in combination with the pectolytic activities on extractability of the fat and phenolic compounds from olives
Treatment
Control
Proteolytic enzyme
Pectolytic enzyme
Combined treatment
[TP] in MIA mg/g of olive flesh
11.9 ± 0.04a
12 ± 0.13a
13.9 ± 0.2b
15.2 ± 0.17c
[TC] in MIA mg/g of olive flesh
2.4 ± 0.12a
2.54 ± 0.11a
3.3 ± 0.01b
4.02 ± 0.2c