Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil

Abenoza, María; Benito, M.; Saldaña, Guillermo; Álvarez, Ignacio; Raso, Javier; Sánchez‐Gimeno, Ana Cristina

doi:10.1007/s11947-012-0817-6

Cited by 142 publications

(86 citation statements)

References 27 publications

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“…Clodoveo (2012) has mentioned the adverse temperature effect on peroxide value of olive oil. Similarly Abenoza et al (2013) reported the requirement of well control of malaxation temperature due in part to its effect on oil characteristics and lower temperature values were advised. Time for malaxation step also resulted in an alteration in peroxide value.…”

Section: Resultsmentioning

confidence: 99%

Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

Karacabey

Özkan

Dalgıç

et al. 2016

Turkish JAF Sci.Tech.

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Aromatization of olive oil especially by spices and herbs has been widely used technique throughout the ages in Mediterranean diets. The present study was focused on aromatization of olive oil by rosemary (Rosmarinus officinalis L.). Aromatization process was optimized by response surface methodology as a function of malaxation's conditions (temperature and time). According to authors' best knowledge it was first time for examination of oil yield performance with antioxidant potential and pigments under effect of aromatization parameters. For all oil samples, values of the free acidity, peroxide, K 232 and K 270 as quality parameters fell within the ranges established for the highest quality category "extra virgin oil". Oil yield (mL oil/kg olive paste) changed from 158 to 208 with respect to design parameters. Total phenolic content and free radical scavenging activity as antioxidant potential of olive oil samples were varied in the range of 182.44 -348.65 mg gallic acid equivalent/kg oil and 28.91 -88.75 % inhibition of 2,2-Diphenyl-1-picrylhydrazyl-(DPPH•), respectively. Total contents of carotenoid, chlorophyll and pheophytin a as pigments in oil samples were found to be in between 0.09 -0.48 mg carotenoid/kg oil, 0.11 -0.96 mg chlorophyll/kg oil, 0.15 -4.44 mg pheo α/kg oil, respectively. The proposed models for yield, pigments and antioxidant potential responses were found to be good enough for successful prediction of experimental results. Total phenolics, carotenoids and free radical scavenging activity of aromatized olive oil and oil yield were maximized to gather and optimal conditions were determined as 25°C, 84 min, and 2 % (Rosemary/olive paste; w/w).

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Section: Resultsmentioning

confidence: 99%

Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

Karacabey

Özkan

Dalgıç

et al. 2016

Turkish JAF Sci.Tech.

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“…Likewise, as for corn oil, rapeseed oils obtained after PEF treatment were more concentrated in phytosterols, with greater amounts of antioxidants, polyphenols, and tocopherols. Abenoza et al (2013) studied the effect of PEF pre-treatment (1-2 kV/cm, 1.47 and 5.22 kJ/kg) on Arbequine olive paste. Extracted oil quality and quantity were followed as a function of temperature (15 and 26°C) and maceration time (0, 15, and 30 min).…”

Section: Electrotechnologies Applied To Improve Vegetable Oil Recoverymentioning

confidence: 99%

An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications

Puértolas

Koubàa

Barba

2016

Food Research International

109

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“…However, applying long malaxation times and high temperatures in olive oil extraction can cause a deterioration in oil quality and reduce the oxidative stability of olive oil (Di Giovacchino et al, 2002;Taticchi et al, 2013) due to the activity of the enzymes (polyphenol oxidase and peroxidase), naturally present in the olive paste, which may affect the percentage of free fatty acid content, peroxide value and phenol content of the oil (De Fernandez et al, 2014;Franco et al, 2014;Stefanoudaki et al, 2011;Taticchi et al, 2013). Therefore, finding innovative techniques to eliminate residues of oil in the pomace, thus improving the yield and the working capacity of the industrial plants has become significant for many researchers (Abenoza et al, 2013;Clodoveo and Hachicha Hbaieb, 2013;Jiménez et al, 2007;Puértolas and Martínez de Marañón, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

2017

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SUMMARY:In this study, the effects of different extraction parameters including ultrasound time, temperature and malaxation time on olive oil quality were investigated. The extraction variables ultrasound initial temperature (20-50 °C), ultrasound time (2-10 min) and malaxation time (30-50 min) were studied to obtain ideal conditions of ultrasonic treatment on the olive paste for obtaining of a greater yield in the extraction of oil, while maintaining a maximum level of commercial quality. To evaluate the level of commercial quality, absorbance in the UV region, peroxide (PV) and free acidity values (AV), the total chlorophyll, carotenoid, phenol contents, total antioxidant activity and sensory analysis of EVOOs extracted from Edremit cultivar were determined. The optimum conditions were found to be 50 °C, 2 min and 43.23 min for ultrasound initial temperature, sonication time and malaxation time, respectively. This optimal condition gave an extraction yield of 8.25 % and the acidity value of 0.24 mg oleic acid/100 g olive oil. The experimental values obtained under optimal conditions were in agreement with the theoretical values KEYWORDS: Extraction; Olive oil; Optimization; Quality; Ultrasound; Yield RESUMEN: Efecto del ultrasonido en la extracción de aceite de oliva y optimización de la extracción asistida por ultrasonido del aceite de oliva virgen extra mediante metodología de superficie de respuesta (RSM). En este estudio se investigó el efecto de diferentes parámetros de extracción, incluyendo tiempo de ultrasonido, temperatura y tiempo de malaxación en la calidad del aceite de oliva. Se estudiaron las variables de la extracción como temperatura inicial de ultrasonido (20-50 °C), tiempo de ultrasonido (2-10 min) y tiempo de malaxación (30-50 min) para obtener las condiciones ideales del tratamiento ultrasónico en la pasta de oliva para obtener un mayor rendimiento en la extracción de aceite y manteniendo un máximo de calidad comercial. Para determinar el nivel de calidad comercial, se determinaron la absorbancia en la región UV, índice de peróxido (PV) y los valores de acidez libre (AV), contenido total de clorofila, carotenoides, fenoles, actividad antioxidante total y análisis sensorial de aceites de oliva extraídos del cultivar Edremit. Las condiciones óptimas fueron de 50 °C, 2 min y 43,23 min para temperatura inicial del ultrasonido, tiempo de sonicación y tiempo de malaxación, respectivamente. Estas condiciones óptimas dieron un rendimiento de extracción del 8,25% y un valor de acidez de 0,24 mg de ácido oleico/100 g de aceite de oliva. Los valores experimentales obtenidos en condiciones óptimas estuvieron de acuerdo con los valores teóricos.

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Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil

Cited by 142 publications

References 27 publications

Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications

Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

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