Debittering olive oil by liquid-liquid extraction: Kinetics and the effect on the quality of Arbequina olive oil

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• 作者：Marí ; a Abenoza ; Javier Raso ; Rosa Oria and Ana Cristina Sá ; nchez-Gimeno
• 刊名：European Journal of Lipid Science and Technology
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：118
• 期：8
• 页码：1243-1249
• 全文大小：166K
• ISSN：1438-9312

文摘

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.