000130058 001__ 130058
000130058 005__ 20240122171020.0
000130058 0247_ $$2doi$$a10.1002/ejlt.201500215
000130058 0248_ $$2sideral$$a92650
000130058 037__ $$aART-2015-92650
000130058 041__ $$aeng
000130058 100__ $$0(orcid)0000-0003-0865-4159$$aAbenoza, M.$$uUniversidad de Zaragoza
000130058 245__ $$aDebittering olive oil by liquid-liquid extraction: Kinetics and the effect on the quality of Arbequina olive oil
000130058 260__ $$c2015
000130058 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130058 5203_ $$aBitter 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.
000130058 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000130058 590__ $$a1.953$$b2015
000130058 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b42 / 125 = 0.336$$c2015$$dQ2$$eT2
000130058 591__ $$aNUTRITION & DIETETICS$$b53 / 80 = 0.663$$c2015$$dQ3$$eT3
000130058 592__ $$a0.643$$b2015
000130058 593__ $$aIndustrial and Manufacturing Engineering$$c2015$$dQ1
000130058 593__ $$aFood Science$$c2015$$dQ2
000130058 593__ $$aBiotechnology$$c2015$$dQ2
000130058 593__ $$aChemistry (miscellaneous)$$c2015$$dQ2
000130058 655_4 $$ainfo:eu-repo/semantics/conferenceObject$$vinfo:eu-repo/semantics/acceptedVersion
000130058 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000130058 700__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza
000130058 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, A. C.$$uUniversidad de Zaragoza
000130058 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130058 773__ $$g118, 8 (2015), 1243-1249$$pEur. J. Lipid Sci. Technol.$$tEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY$$x1438-7697
000130058 8564_ $$s302361$$uhttps://zaguan.unizar.es/record/130058/files/texto_completo.pdf$$yPostprint
000130058 8564_ $$s1039882$$uhttps://zaguan.unizar.es/record/130058/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130058 909CO $$ooai:zaguan.unizar.es:130058$$particulos$$pdriver
000130058 951__ $$a2024-01-22-15:23:28
000130058 980__ $$aARTICLE