Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 7, Pages 2797-2802Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf803455f
Keywords
Edible oil-enrichment; olive phenols; alperujo; distribution factor; microwave-assisted extraction
Funding
- Spanish Ministerio de Educacion y Ciencia [CTQ 2006-01614]
- Fundacion Nunez de Prado
Ask authors/readers for more resources
Olive phenol extracts from waste from olive-oil production (alperujo) have been obtained by microwave-assisted extraction and used for edible oil enrichment. The extracts as such or after extractant removal were used to enrich edible oils of different fatty acid composition by liquid-liquid or solid-liquid extraction, respectively. The distribution ratios of the phenols in the different oils [olive-orujo (the waste of milled olives from which low-quality oil is obtained), sunflower, high oleic-acid content sunflower, coconut, and linseed] showed a given order as a function of phenol polarity and molecular weight, with higher distribution factors for more polar and lower molecular-weight phenols. Concerning oil composition, those oils with higher concentration of polyunsaturated fatty acids yielded higher phenol distribution factors; oils with higher concentrations of saturated fatty acids yielded lower distribution factors.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available