Debittering olive oil by liquid-liquid extraction: Kinetics and the effect on the quality of Arbequina olive oil

Abenoza, M. (Universidad de Zaragoza) ; Raso, J. (Universidad de Zaragoza) ; Oria, R. (Universidad de Zaragoza) ; Sánchez-Gimeno, A. C. (Universidad de Zaragoza)

Resumen: Bitter taste is a positive sensory attribute in olive oil. However, if the bitter taste is too strong, it may be perceived as a negative attribute for the consumers. The aim of this work was to design a liquid-liquid extraction using water as a solvent to decrease the total phenol content of Arbequina olive oil and as consequence its bitter taste. Different olive oil-to-water ratios were assayed and mixing was conducted by flowing nitrogen to avoid oxidation. After 15min, a constant total phenols concentration was reached in the olive oil independently of the olive oil-to-water ratios assayed. Lower percentage of olive oil in the mix was more efficient for phenol extraction. A mathematical equation was proposed to calculate the Arbequina olive oil-to-water ratio in the mix to remove a desired phenol percentage. After removing phenols, the obtained olive oil had a similar physico-chemical quality as untreated olive oil with a similar content of phenols.

Idioma: Inglés

DOI: 10.1002/ejlt.201500215

Año: 2015

Publicado en: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 118, 8 (2015), 1243-1249
ISSN: 1438-7697

Factor impacto JCR: 1.953 (2015)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 42 / 125 = 0.336 (2015) - Q2 - T2
Categ. JCR: NUTRITION & DIETETICS rank: 53 / 80 = 0.663 (2015) - Q3 - T3

Factor impacto SCIMAGO: 0.643 - Industrial and Manufacturing Engineering (Q1) - Food Science (Q2) - Biotechnology (Q2) - Chemistry (miscellaneous) (Q2)

Tipo y forma: Comunicación congreso (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)