Deacidification of sulfur olive oil. II. Multi-stage liquid-liquid extraction of miscella with ethyl alcohol

1991 ◽  
Vol 68 (11) ◽  
pp. 818-821 ◽  
Author(s):  
Selma Türkay ◽  
Halidun Civelekoğlu
Keyword(s):  
Olive Oil ◽  
Ethyl Alcohol ◽  
Liquid Extraction ◽  
Liquid Liquid Extraction ◽  
Multi Stage

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.

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 Pilot continuous centrifugal liquid-liquid extraction of extra virgin olive oil biophenols and gram-scale recovery of pure oleocanthal, oleacein, MFOA, MFLA and hydroxytyrosol

2021 ◽  
Vol 255 ◽  
pp. 117692
Author(s):  
Apostolis Angelis ◽  
Dimitris Michailidis ◽  
Lemonia Antoniadi ◽  
Panagiotis Stathopoulos ◽  
Vasiliki Tsantila ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Liquid Extraction ◽  
Liquid Liquid Extraction

scholarly journals Olive oil aromatization with saffron by liquid–liquid extraction

2018 ◽  
Vol 55 (3) ◽  
pp. 1093-1103 ◽  
Author(s):  
Estela Sena-Moreno ◽  
Manuel Alvarez-Ortí ◽  
Jéssica Serrano-Díaz ◽  
José Emilio Pardo ◽  
Manuel Carmona ◽  
...  
Keyword(s):  
Olive Oil ◽  
Liquid Extraction ◽  
Liquid Liquid Extraction
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