Alternative to traditional olive pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet olive pomace

Yanık, Derya Koçak

doi:10.1016/j.lwt.2016.11.020

Cited by 61 publications

(39 citation statements)

References 28 publications

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“…Usually, the light color or the more L color parameter is a good indicator of the quality of the crude oil (Samaram et al, 2014). The L color values of extracted walnut oil were more than those reported for tea seed oils extracted by cold-pressing and supercritical fluid extraction methods (Shao, Liu, Fang, & Sun, 2015), cold-pressed rice bran oil (Thanonkaew, Wongyai, McClements, & Decker, 2012), olive pomace oil obtained by conventional industrial extraction (Yanık, 2017). In addition, the L color values of extracted walnut oil were approximately similar to those reported for virgin pistachio oils ( Alvarez-Ortí, Quintanilla, Sena, Alvarruiz, & Pardo, 2012), olive pomace oil obtained by solvent extraction (Yanık, 2017) and mealworm oil extracted by n-hexane (Jeon et al, 2016).…”

Section: Color Parameters Of L a And Bmentioning

confidence: 92%

Optimization of ultrasound‐assisted enzymatic extraction of walnut kernel oil using response surface methodology

Ghasemi

Dinani

2018

J Food Process Engineering

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In this study, ultrasound‐assisted enzymatic technique was investigated using n‐hexane solvent for walnut oil extraction. To achieve this goal, ultrasonic pre‐treatment time (0–70 min) and enzymatic extracting conditions; namely, cellulase concentration (0–2 %) and incubation time (60–240 min) were optimized using response surface methodology. The optimal ultrasonic‐enzymatic extraction treatment using n‐hexane solvent was 47.37 min ultrasonic time, 2.00 % cellulase concentration and 110.91 min incubation time. This treatment resulted in significantly more EY (p≤0.001), TPC (p≤0.001) and IV (p≤0.01) and low level of PV (p≤0.01) of extracted walnut oil, compared to stirring incubation extraction using n‐hexane solvent, ultrasound‐assisted aqueous enzymatic extraction, and aqueous stirring incubation extraction treatments. Gas chromatography–mass spectroscopy showed higher content of unsaturated fatty acids of extracted oil; and scanning electron microscopy showed more pores and interspaces of walnut powder residues of optimal ultrasonic‐enzymatic extraction using n‐hexane solvent than those of stirring incubation treatment using n‐hexane solvent. Practical applications The ultrasonic‐enzymatic technique using n‐hexane solvent can improve the extraction yield, total phenolic content and iodine value of extracted walnut oil. The extracted walnut oil had more poly‐unsaturated fatty acids (linolenic acid and linoleic acid) than that obtained by stirring incubation method using n‐hexane solvent. Thus, the results illustrated that this method was a promising extraction method for more extraction yield of walnut oil with high quality.

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Section: Color Parameters Of L a And Bmentioning

confidence: 92%

Optimization of ultrasound‐assisted enzymatic extraction of walnut kernel oil using response surface methodology

Ghasemi

Dinani

2018

J Food Process Engineering

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“…Some progress has been made in valorizing olive pomace. Second‐grade oil, known as olive pomace oil, can be removed from the pomace through solvent extraction and sold for household use (Yanık, ). Olive pomace is a suitable feed additive for cows, sheep, and water buffalo and has been shown to improve cows’ milk quality (Castellani et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Current olive pomace valorization techniques generally require the olive pomace to be dried prior to its use to prevent spoilage from mold, bacteria, and fungi. Rotary drying and hot‐air drying are the most common drying techniques for olive pomace (Ahmad‐Qasem, Barrajon‐Catalan, Micol, Cárcel, & Garcia‐Perez, ; Yanık, ). Unfortunately, these drying methods can be time consuming, energy inefficient, and require expensive equipment, creating significant obstacles for drying and valorizing the large amounts of olive pomace produced every harvest season (Sabarez, ).…”

Section: Introductionmentioning

confidence: 99%

Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies

Sinrod

Avena‐Bustillos

Olson

et al. 2019

Journal of Food Science

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This study investigated drum‐drying's ability to produce dried food‐grade olive pomace as a potential food ingredient that is more nutritionally dense than its freeze‐dried and hot‐air dried counterparts. The pits and skin were removed from fresh olive pomace, and the remaining pulp was dried to <5% moisture through freeze‐drying, hot‐air drying, and drum‐drying at two rotational speeds. The drying treatments had no significant (P ≤ 0.05) effect on the olive pomace's fat or dietary fiber contents but did increase the L*, a*, and b* color parameter values. Although all the drying treatments significantly (P ≤ 0.05) decreased the fresh olive pomace's antioxidant capacity, drum‐drying preserved the olive pomace's antioxidant capacity significantly (P ≤ 0.05) better than freeze‐drying and hot‐air drying. The drum‐dried samples had concentrations of caffeic acid and verbascoside that were significantly (P ≤ 0.05) higher than the other dried pomace samples and were not significantly (P ≤ 0.05) different from the fresh pomace. The drum‐dried olive pomace contained concentrations of hydroxytyrosol, tyrosol, vanillic acid, luteolin‐7‐glucoside, and rutin that were not significantly (P ≤ 0.05) different from the dried sample with the highest concentration of each respective phenolic compound. No oleuropein was found in the fresh or dried olive pomace. The results of this study show that drum‐drying is an energy efficient method for converting olive pomace into a stable food‐grade supplement that preserves its high phenolic, antioxidant, and dietary fiber contents to potentially benefit human health when incorporated into food or supplement products. Practical Application Pitting and drying converts the olive pomace into a stable form that is free of physical hazards and could be incorporated into food products to increase their nutritional quality through olive pomaces’ high fiber, antioxidant, and phenolic contents. Drum‐drying allows food‐grade olive pomace to retain higher amounts of beneficial soluble phenolics and a higher antioxidant capacity than conventional drying methods, thus furthering olive pomace's potential valorization as a food ingredient.

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“…In literature, several studies have shown that the oxidative stability of structured lipids decreases after downstream processing because of the removal of natural antioxidants such as tocopherols (Jennings & Akoh, ; Kahveci, Can, & Özçelik, ). The reason for higher induction time of ROPO might be the presence of phenolics and tocopherols in ROPO which increases the oxidative stability (Yanik, ).…”

Section: Resultsmentioning

confidence: 99%

A Novel Modified Lipid: Enzymatic Esterification of 2‐Monoacylglycerol with N‐acetyl‐l‐leucine

Çavdar

Yanık

Göğüş

et al. 2018

Journal of Food Science

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A novel modified lipid was synthesized by enzymatic incorporation of a "hydrophobic and essential amino acid derivative" into 2-monoacylglycerol. This modified lipid contains mainly oleic acid at sn-2 position and N-acetyl-l-leucine at sn-1,3 positions. The product behaved as an oil above 10 °C. Caloric value of the novel oil-like product was reduced by 18.65%. The modified lipid may have the potential for replacement with the oil in food products such as margarine, shortenings, salad dressing, and mayonnaise.

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Alternative to traditional olive pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet olive pomace

Cited by 61 publications

References 28 publications

Optimization of ultrasound‐assisted enzymatic extraction of walnut kernel oil using response surface methodology

Optimization of ultrasound‐assisted enzymatic extraction of walnut kernel oil using response surface methodology

Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies

A Novel Modified Lipid: Enzymatic Esterification of 2‐Monoacylglycerol with N‐acetyl‐l‐leucine

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