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

2015 ◽  
Vol 118 (8) ◽  
pp. 1243-1249 ◽  
Author(s):  
María Abenoza ◽  
Javier Raso ◽  
Rosa Oria ◽  
Ana Cristina Sánchez-Gimeno
Keyword(s):  
Olive Oil ◽  
Liquid Extraction ◽  
Extraction Kinetics ◽  
Liquid Liquid Extraction

scholarly journals Liquid/Liquid Extraction Kinetics of Eu(III) and Am(III) by Extractants Designed for the Industrial Reprocessing of Nuclear Wastes

2020 ◽  
Vol 59 (30) ◽  
pp. 13477-13490
Author(s):  
T. H. Vu ◽  
Jean-Pierre Simonin ◽  
A. L. Rollet ◽  
R. J. M. Egberink ◽  
W. Verboom ◽  
...  
Keyword(s):  
Liquid Extraction ◽  
Nuclear Wastes ◽  
Extraction Kinetics ◽  
Liquid Liquid Extraction ◽  
Kinetics Of

scholarly journals Enzyme-Catalysed Conversion of Atranol and Derivatives into Dimeric Hydrosoluble Materials: Application to the Preparation of a Low-Atranol Oakmoss Absolute

Cosmetics ◽  
2018 ◽  
Vol 5 (4) ◽  
pp. 69
Author(s):  
Hélène Bouges ◽  
André Monchot ◽  
Sylvain Antoniotti
Keyword(s):  
Liquid Extraction ◽  
Viable Alternative ◽  
Minor Components ◽  
Cosmetic Products ◽  
Contact Allergens ◽  
Evernia Prunastri ◽  
Liquid Liquid Extraction ◽  
Sensory Analyses ◽  
The Absolute

Oakmoss absolute, a solvent extract from Evernia prunastri, is a valuable fragrance ingredient widely used in fine fragrance for almost two centuries. Some minor components of oakmoss absolute, such as atranol and chloroatranol, are attested contact allergens and their presence in fragrance and cosmetic products should be as low as possible. In this context, we have developed an enzyme-based protocol upon which these undesirable molecules are converted in a hydrosoluble dimeric material, and thus easily separated from the absolute by liquid–liquid extraction. Analytical and sensory analyses were performed to confirm the specificity of the process, the absence of alteration of the olfactory quality of the absolute, and the final titles of atranol and chloroatranol, which eventually were observed in the ppm range. This highly sustainable process is a viable alternative to conventional time-, energy-, and manpower-consuming techniques to produce very low-atranol oakmoss absolute.

An integrated process for the recovery of high added-value compounds from olive oil using solid support free liquid-liquid extraction and chromatography techniques

2017 ◽  
Vol 1491 ◽  
pp. 126-136 ◽  
Author(s):  
Apostolis Angelis ◽  
Mahmoud Hamzaoui ◽  
Nektarios Aligiannis ◽  
Theodora Nikou ◽  
Dimitris Michailidis ◽  
...  
Keyword(s):  
Olive Oil ◽  
Solid Support ◽  
Liquid Extraction ◽  
Added Value ◽  
Integrated Process ◽  
Liquid Liquid Extraction

scholarly journals Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life

2018 ◽  
Vol 25 (1) ◽  
pp. 47-55 ◽  
Author(s):  
María Abenoza ◽  
Javier Raso ◽  
Rosa Oria ◽  
Ana C Sánchez-Gimeno
Keyword(s):  
Olive Oil ◽  
Physicochemical Parameters ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Liquid Extraction ◽  
Phenol Compounds ◽  
Olive Oils ◽  
Liquid Liquid Extraction ◽  
Water Ratio ◽  
Phenolic Concentration

Bitterness is a positive sensorial attribute of olive oil that mainly depends on phenol concentration. However, excessive bitterness may be unpleasant for consumers. The aim of this investigation was to evaluate if partitioning polyphenols between oil and water phases could modulate the bitterness of an Empeltre olive oil containing a phenolic concentration higher than the typical content for this olive oil variety. The linear relationship observed between the percentage of oil in the extraction system and the percentage of phenols removed from the oil permitted estimating the olive oil-to-water ratio required to reduce the concentration of phenols for a given value in order to modulate Empeltre olive oil bitterness. Olive oils after liquid–liquid extraction did not develop any negative sensory attributes, and their physicochemical parameters were not substantially affected. Liquid–liquid extraction using water as a solvent is a procedure capable of effectively reducing the total phenol compounds of Empeltre extra virgin olive oil and, as a consequence, of reducing its bitterness intensity without affecting the highest commercial category determined by the parameters legally established by European Community regulations just after extraction and during nine months of storage.

scholarly journals Study of caffeine and coumarin extraction kinetics in an aqueous two-phase system based on polyethylene glycol 1500

2022 ◽  
Vol 1212 (1) ◽  
pp. 012020
Author(s):  
I V Zinov’eva
Keyword(s):  
Biological Activity ◽  
Liquid Extraction ◽  
Phase System ◽  
Plant Origin ◽  
Extraction Kinetics ◽  
Two Phase ◽  
Aqueous Two Phase System ◽  
Food Industries ◽  
Liquid Liquid Extraction ◽  
Polyethylene Glycol 1500

Abstract Caffeine and coumarin are organic compounds of plant origin, which have biological activity and have found wide application in medicine, pharmaceutical, perfumery and food industries. Recovery of caffeine and coumarin from aqueous solutions using liquid-liquid extraction is the most effective method. In the present work the kinetic dependences of caffeine and coumarin in the aqueous two-phase system (ATPS) of PEG 1500 - Na2SO4 - H2O were experimentally obtained. It was established that equilibrium in the system is achieved after 17 minutes for caffeine and after 12 minutes for coumarin. The effect of ultrasound on the extraction rate of caffeine and coumarin in an aqueous two-phase system was also studied.

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