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- Title
Debittering olive oil by liquid-liquid extraction: Kinetics and the effect on the quality of Arbequina olive oil.
- Authors
Abenoza, María; Raso, Javier; Oria, Rosa; Sánchez‐Gimeno, Ana Cristina
- Abstract
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 15 min, 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. Practical applications: By using obtained mathematical equations the phenolic content in Arbequina olive oil can be modulated by liquid-liquid extraction. It is a fast and easy method to achieve the desired bitterness in olive oil. When in a mill oils with high intensity of bitterness are obtained, this method could be a solution to open new markets by offering more equilibrated products for consumers not used to olive oil. Liquid-liquid extraction using water as a solvent is useful to partial removal of the total phenol content and bitterness index in Arbequina olive oil.
- Subjects
LIQUID-liquid extraction; OLIVE oil analysis; BITTERNESS (Taste); PHENOL content of food; OLIVE oil; OLIVE oil manufacturing; STANDARDS
- Publication
European Journal of Lipid Science & Technology, 2016, Vol 118, Issue 8, p1243
- ISSN
1438-7697
- Publication type
Article
- DOI
10.1002/ejlt.201500215