Marinela Muço – Faculty of Technical Science, Department of Chemistry, University of Vlora, Vlora, Albania
Anila Kopali – Faculty of Biotechnology and Food, Department of Agrifood Technology, Agricultural University of Tirana,
5th International Conference – ERAZ 2019 – KNOWLEDGE BASED SUSTAINABLE DEVELOPMENT, Budapest – Hungary, May 23, 2019, CONFERENCE PROCEEDINGS
Published by: Association of Economists and Managers of the Balkans – Belgrade, Serbia
Conference partners: Faculty of Economics and Business, Mediterranean University, Montenegro; University of National and World Economy – Sofia, Bulgaria; Faculty of Commercial and Business Studies – Celje, Slovenia; Faculty of Applied Management, Economics and Finance – Belgrade, Serbia;
ISBN 978-86-80194-20-2, ISSN 2683-5568, DOI: https://doi.org/10.31410/ERAZ.2019
The use of appropriate processing aids at the correct rates tends to improve oil extraction
efficiency in a cost-effective way without adversely affecting the oil quality. The aim of this research
was to evaluate the effect of calcium carbonate added at the beginning of the malaxation phase, on
both the extraction yield and the quality. The assays were performed with olive oil obtained from Kalinjoti
olives at different ripening index. The use as a technological coadjuvant of calcium carbonate,
E170 food additive, caused an increase of olive oil extraction yield. Moreover, an increase of pungent
perception was observed in some cases when we added calcium carbonate to more ripened olives.
Also, micronized carbonate allows a low mixing temperature to be used in extraction yields, resulting
in higher quality olive oil. Concerning analytical determinations of oils (acidity, pH, peroxide values,
ultraviolet spectrophotometric analysis K232 and K270,), no significant differences were found when comparing
oils obtained with or without carbonate and all of them could be classified as ‘‘extra virgin olive
oil” according to European norms.
Virgin olive oil, coadjuvant, calcium carbonate, extraction yield, oil quality.
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