Physicochemical Analysis of Residual Water from Treated Olive Fruits (Olea europaea)
Physicochemical Analysis of Residual Water from Treated Olive Fruits (Olea europaea)
Ali Muhammad*, Muhammad Ayub
ABSTRACT
Olive fruit is the most important part of the olive tree which is popular for their medicinal values. Due to its bitter taste the fruit is unable to eat directly because the fruit contain high level of bitter glucoside such as oleourepean. Aim of this research work was to reduce the bitterness level of olive fruit by different treatment such as water, salt and lye solution which were coded as RW1, RW2 and RW3 respectively. During treatment process the bitter glucoside level such as oleourepean leached out from the fruits to the solvents by osmosis process which alters the composition of olive fruit. Phenolic compounds, flavonoids and anthocyanins which are the major components of olive fruits degrades significantly during four weeks of treatment process. Results showed that during brine treatment, fermentation take place which significantly convert the oleourepean into simple sugar and decreased during treatment process. Lye solution penetrates inside the msesocarp and than endocarp during four weeks of treatment process. The lye treated olive fruits were treated afterwards into brine solution for the next week and so on which gradually remove the bitter taste of lye solution and got salted taste during four week of treatment process. The residual water of treated olive fruits were changed on weekly basis and their residual water were analyzed physicochemically. Result showed that data is significantly different from each other at alpha (α) level ≤ 0.05. Physicochemical analysis showed that decrease was observed in ascorbic acid (15.18 to 7.21), pH (4.56 to 3.9) and TSS (5 to 2.5). Standard deviation showed the least variation in data. Results show that on nutritional basis RW1 was found best followed by RW2.
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