Olive oil quality improvement using a natural sedimentation plant at industrial scale

Altieri, Giuseppe; Renzo, Giovanni Carlo Di; Genovese, Francesco; Tauriello, Antonella; D’Auria, Maurizio; Racioppi, Rocco; Viggiani, Licia

doi:10.1016/j.biosystemseng.2014.04.007

Cited by 17 publications

(26 citation statements)

References 29 publications

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“…This cleaning step is generally performed by a vertical disc stack centrifuge separator, and several filtration systems have been proposed as innovative techniques. The vertical disc stack centrifuge separator is suspected to be responsible for oxidative effects on VOO, most likely as a result of mechanical friction during a high rotation speed, oil heating, and increased levels of dissolved oxygen as well (Altieri et al, ). The filtration could help extend shelf life, thus reducing the rate of hydrolysis of the triacylglycerol matrix, especially in oils with higher initial free fatty acidity, but filtered oils showed a more rapid loss in total phenolic compounds compared to unfiltered oils (Fregapane, Lavelli, León, Kapuralin, & Salvador, ).…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Effects of Virgin Olive Oil Cleaning Systems on the Secoiridoid Aglycone Content Using High Performance Liquid Chromatography–Mass Spectrometry

Pascale

Bianco

Cataldi

et al. 2018

J Americ Oil Chem Soc

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Phenolic compounds are useful markers to control olive oil technological processes, including the virgin olive oil (VOO)/water separation after olive oil extraction. In this investigation, VOO extracted from olives of cv. Coratina using a mild oil/water separator called the hydrocyclone sedimentation system (Hydroil) was compared with VOO obtained using a conventional vertical centrifuge separator (Cenoil), which is mostly used in the modern olive oil industry. Secoiridoid aglycones were selected, among phenolic compounds, as markers and analyzed using reversed-phase liquid chromatography coupled to linear quadrupole ion-trap mass spectrometry with electrospray ionization in the negative mode. VOO samples obtained using the Hydroil system were found to contain significantly higher levels of secoiridoid aglycones, compared to the Cenoyl-type samples. In particular, the total content of the aglycones of decarboxymethyl oleuropein, decarboxymethyl ligstroside, ligstroside, and oleuropein, expressed in terms of oleuropein, was estimated as 35.40 AE 0.80 mg kg −1 , compared to 8.06 AE 0.41 mg kg −1 in the Cenoil samples (n = 3). Since no significant difference in residual water (P < 0.05) was found between the two types of VOO samples, the higher amount of secoiridoids obtained for Hydroil-type ones was explained by the lower extent of oxidation occurring during the mild oil/water separation achieved using the Hydroil system. Keywords Secoiridoids Á Virgin olive oil Á Hydrocyclone Á Liquid chromatography Á Mass spectrometry J Am Oil Chem Soc (2018) 95: 665-671. J Am Oil Chem Soc (2018) 95: 665-671 Fig. 4 Pie charts illustrating the percentage composition of secoiridoids semiquantified in control, Hydroil, and Cenoil samples, based on average concentration values reported in Table 2. The nominal m/z values reported in the legend correspond to the following secoiridoid aglycones: m/z 319, DCO; m/z 303, DCL; m/z 377, oleuropein aglycone; and m/z 361, ligstroside aglycone 670 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 665-671

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Section: Introductionmentioning

confidence: 99%

Investigation of the Effects of Virgin Olive Oil Cleaning Systems on the Secoiridoid Aglycone Content Using High Performance Liquid Chromatography–Mass Spectrometry

Pascale

Bianco

Cataldi

et al. 2018

J Americ Oil Chem Soc

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“…Specifically, vertical centrifugation is used in olive oil production to clean suspended solids and residual vegetative water from the product. The damage caused by vertical centrifugation (Masella, Parenti, Spugnoli, & Calamai, 2009) and the benefits of avoiding DO addition for olive oil quality (Altieri et al, 2014;Masella, Parenti, Spugnoli, & Calamai, 2012) have been demonstrated in research that highlights the changes in terms of the peroxide value. However, vertical centrifugation has two unwanted impacts on product quality: (a) it adds oxygen to the oil, and, when process water is used, (b) it reduces the biophenol content.…”

Section: Introductionmentioning

confidence: 99%

“…These chain reactions only stop when radicals and antioxidants collide (Ottaviani, Spallaci, Cangiotti, Bacchiocca, & Ninfali, 2001). The damage caused by vertical centrifugation (Masella, Parenti, Spugnoli, & Calamai, 2009) and the benefits of avoiding DO addition for olive oil quality (Altieri et al, 2014;Masella, Parenti, Spugnoli, & Calamai, 2012) have been demonstrated in research that highlights the changes in terms of the peroxide value. Furthermore, vertical centrifugation affects antioxidant concentration, leading to a decrease in biophenols and tocopherols (Guerrini, Pantani, & Parenti, 2017).…”

Section: Introductionmentioning

confidence: 99%

Stripping of dissolved oxygen from extra virgin olive oil: Effects on oxidation and biophenols

Guerrini

Masella

Angeloni

et al. 2018

J Food Process Preserv

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Vertical centrifugation is used in virgin olive oil production to remove residual suspended solids and water from the oil, after horizontal centrifugation. Although this process has clear benefits in terms of productivity, it degrades the olive oil. In particular, vertical centrifugation allows oxygen to dissolve into the olive oil. This decreases the antioxidant content and increases oxidation‐related parameters in the oils. These negative effects can be partially prevented with the quick removal of oxygen, for example, by the nitrogen stripping technique. This study tests the effect of nitrogen stripping on two mono‐cultivar olive oils (Arbequina and Coratina). The effects are evaluated immediately post‐production and after 6 months of storage. Nitrogen stripping improved the peroxide value, K232 parameter, and tocopherol and biophenol content. Furthermore, it was found to prevent depletion of secoiridoids and reduce oxidation, measured as a ratio of the oxidized and non‐oxidized forms of secoiridoids. Practical applications The tested technology could be introduced in line with vertical centrifugation, in order to keep the productivity benefits provided by the centrifugation, but limit the negative effects in term of quality. Thus, the removal of dissolved oxygen with the nitrogen stripping technique could improve olive oil quality.

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“…If temperature of water is higher than oily must the risk is to increase the temperature of oil with consequent risk of damage for oil quality. In the literature are reported temperature increase of the oil by DSC of 3-4°C (Guerrini et al, 2016) as well as 1°C (Altieri et al, 2014) also if both research does not indicate necessary information as oil flow rate and inlet temperature of water dilution necessary to discuss the results.…”

Section: Water Dilutionmentioning

confidence: 99%

“…A prototype plant for oil purification with two settling tanks in series equipped with pumps and VFD was tested in Italy in a lab scale (Genovese et al, 2013) and small industrial scale (Altieri et al, 2014) and compared in parallel with DSC. Similar purification principle based on sedimentation concept but in a continuous flow (hidrocyclone) was investigated by Altieri et al (2015).…”

Section: Settling Tanksmentioning

confidence: 99%

The use of disc stack centrifuge in the virgin olive oil industry

Costagli

2018

J Agricult Engineer

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The disc stack centrifuge (DSC) in the virgin olive oil (VOO) industry is widely used for oil purification at a final stage of extraction process. The obtained oil should be commercialized directly as turbid or sent to settling and/or filtration. Despite technology is strongly consolidated, few literature is available on the effect of DSC on efficiency and quality of VOO, specially compared with alternative methods. Alternative technologies to DSC like settling or direct filtration are suitable only for very small production scale. Application of advanced technology already available for DSC like hermetic design is applicable also to VOO but more research is necessary to establish effect on quality and cost/benefit ratio. Improvement of installation module and a more appropriate use of DSC on VOO industry are recommended to reduce water consumption and consequent loss of VOO quality. IntroductionDr Gustaf de Laval was granted the patent of The Centrifuge for the separation of cream from milk in June 1878. The introduction of centrifuge generates a revolution in a wide range of industrial application and currently the technology is applied throughout many manufacturing industries with different centrifuge designs adapted to particular uses (Beveridge, 2000). Disc stack sedimentation centrifuge (DSC) with radial solids-ejecting are the commonest, and today the most important applications are production of milk, wine, other beverage and purification of vegetable oil, olive oil, fuel and lube oil on ships (Axelsson and Madsen, 2012). The use of centrifugal technology in the virgin olive oil (VOO) industry was introduced for the first time by Alfa Laval in 1927 (Alfa Laval, 1928). The DSC was introduced to purify oil must come from hydraulic press in alternative to the traditional static sedimentation which is a slow process where the oil is in contact with vegetable water and residual solids with consequent contamination. By the use of DSC, the purification becomes a continuous and fast operation with a consequently significant improving of quality of final oil (Frezzotti, 1928). After thirty years from the first introduction, the DSC was extended to most of press traditional mills and was considered and integrated as key technology also in all alternative processing methods proposed at that time as Sinolea, SIMA-Baglioni, Elettrolia, Veraci-Primolia, Dieffenbach and Veraci-Olier (Carole et al., 1964). However, mentioned extraction system not received success on the market due to different problem like oil yield or cost. Once again, the alternative to the press traditional mills was definitively developed by Alfa Laval with the introduction of the new process extraction line named Centriolive. New process extraction line includes the steps of washing, crushing, malaxing and two successive centrifugation steps: the decanter extraction for centrifugation of olive paste in three phases and the DSC used both for final oil purification and for oil recover from black water (Valleggi, 1966;Vitagliano and Radogna, 1...

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Olive oil quality improvement using a natural sedimentation plant at industrial scale

Cited by 17 publications

References 29 publications

Investigation of the Effects of Virgin Olive Oil Cleaning Systems on the Secoiridoid Aglycone Content Using High Performance Liquid Chromatography–Mass Spectrometry

Investigation of the Effects of Virgin Olive Oil Cleaning Systems on the Secoiridoid Aglycone Content Using High Performance Liquid Chromatography–Mass Spectrometry

Stripping of dissolved oxygen from extra virgin olive oil: Effects on oxidation and biophenols

The use of disc stack centrifuge in the virgin olive oil industry

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