130058 20240122171020.0 doi 10.1002/ejlt.201500215 sideral 92650 ART-2015-92650 eng Abenoza, M. Universidad de Zaragoza (orcid)0000-0003-0865-4159 Debittering olive oil by liquid-liquid extraction: Kinetics and the effect on the quality of Arbequina olive oil 2015 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. Access copy available to the general public Unrestricted info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 1.953 2015 FOOD SCIENCE & TECHNOLOGY 42 / 125 = 0.336 2015 Q2 T2 NUTRITION & DIETETICS 53 / 80 = 0.663 2015 Q3 T3 0.643 2015 Industrial and Manufacturing Engineering 2015 Q1 Food Science 2015 Q2 Biotechnology 2015 Q2 Chemistry (miscellaneous) 2015 Q2 info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/acceptedVersion Raso, J. Universidad de Zaragoza (orcid)0000-0003-3957-9091 Oria, R. Universidad de Zaragoza (orcid)0000-0001-8836-1983 Sánchez-Gimeno, A. C. Universidad de Zaragoza (orcid)0000-0002-5086-7839 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 118, 8 (2015), 1243-1249 Eur. J. Lipid Sci. Technol. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 1438-7697 302361 http://zaguan.unizar.es/record/130058/files/texto_completo.pdf Postprint 1039882 http://zaguan.unizar.es/record/130058/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:130058 articulos driver 2024-01-22-15:23:28 ARTICLE