Optimized Preparation Of Olive Pomace Vinegar And Its Antioxidant Properties

At present,new types of deep processing products such as olive juice,olive vinegar,and olive tea won the favor of consumers,however olive pomace rich in various nutrients and biological active ingredients.It not only caused by environmental pollution,but also a waste of resources.Making rational use of olive pomace resources,reducing environmental pollution load,and increasing their economic benefits was an urgent problem to be solved in the olive processing industry.The olive pomace was taking as the research object in this paper.The modern enzyme engineering and fermentation technology of acetic acid was applied to the research on deep processing technology of olive pomace.The main research contents are as follows:1.The enzymatic hydrolysis of pectinase and cellulase was used to treat olive pomace.Taking juice yield as the evaluation index,the effects of various factors on the extraction rate of olive pomace were systematically investigated,and the technological conditions of enzymatic hydrolysis were optimized by orthogonal experimental design.The results showed that:Compound enzyme powder dosage was 184 U/g,which the dosage of pectinase and cellulase enzyme powder in composite ratio of 4:1,olive pomace particle size was 100 mesh,olive residue was 9.0%,enzymolysis 90 min at 40? under the condition of constant temperature,the yield of juice rate as high as 33.97%,enzymolysis effect was ideal.2.Based on the hydrolysis of fresh olive pomace and the yield of acetic acid as the index,the optimum process conditions for the fermentation of olive residue by acetic acid were investigated.The results showed that 23%of olive pomace hydrolysates were inoculated with 1.0%acetic acid bacteria at the initial alcohol content of 5%(volume fraction),and fermentation was made for 14 days at constant temperature of 30?,and the final acid yield was 3.71g/100mL.3.The antioxidant activity of olive pomace vinegar in vitro was studied.The results showed that,when the concentration of olive residue fruit vinegar was 1.0 mg·mL-1,the total reducing ability of olive pomace vinegar was 93.39%,the chelating ability of iron ion was 93.75%,and the scavenging rates of hydroxyl free radical,superoxide anion free radical,DPPH free radical,ABTS free radical,nitrite ion were 85.98%,69.26%,85.26%,85.39%and 93.75%respectively.Olive pomace vinegar had strong antioxidant activity in vitro.