Contribution to improvement of the traditional extraction of olive oil by pressure from whole and stoned olives by addition of a co-adjuvant (talc) | OCL

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Table 2

Moisture content in paste (h) and pomace (h’), oil yield in humid (O_h) and in dry (O_d) and degree of acidity of the oils obtained by pressing the paste of whole and stoned olives of the cultivar “Tabelout” in absence or presence of talc as a co-adjuvant during malaxation.

	Stoned olives		Whole olives

Parameters	−Talc	+Talc	−Talc	+Talc
Moisture (%)
Paste (h)	49.0 ± 0.3^a	49.1 ± 0.1^a	42.7 ± 1.0^b	42.8 ± 1.1^b
Pomace (h’)	31.7 ± 0.1^A	31.5 ± 0.1^B	29.3 ± 0.4^C	28.6 ± 0.1^C
Oil yield (%)
In humid (O_h)	15.1 ± 0.6^b	16.0 ± 0.7^b	16.2 ± 0.7^b	20.6 ± 1.0^a
In dry (O_d)	29.6 ± 1.4^C	31.4 ± 1.5^B	28.3 ± 1.3^C	36.0 ± 1.6^A
Acidity (%)	0.65 ± 0.04^a’	0.68 ± 0.03^a’	0.73 ± 0.03^b’	0.79 ± 0.02^b’

The different letters indicate a significant difference at a level of 5%.

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