Deacidification of High-acid Olive Oil

El-Salam, Ahmed Samy M. Abd; Doheim, M. A.; Sitohy, Mahmoud; Ramadan, Mohamed Fawzy

doi:10.4172/2157-7110.s5-001

Cited by 8 publications

(7 citation statements)

References 28 publications

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“…Since wheat bran is often considered a by‐product, it is usually stored under non‐protective conditions and, as revealed herein, free acidity should be one of the main parameters to control. As reported in Figure , the free acidity of the oil extracted from the durum wheat bran by‐products at T0 was already higher than those of other vegetable oils (such as lampante, high free fatty acid olive oil); moreover, the acidity levels detected in the present study are also higher than those reported by Suresh Kumar and Gopala Krishna on wheat derived oils . Such a trend in free acidity could be either ascribed to the technology process and/or to diverse lipase activity in the different by‐products.…”

Section: Discussionsupporting

confidence: 47%

Durum Wheat Bran By‐Products: Oil and Phenolic Acids to be Valorized by Industrial Symbiosis

Cardenia

Sgarzi

Mandrioli

et al. 2018

Euro J Lipid Sci & Tech

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Wheat bran represents one of the main by‐products of debranning/milling of wheat and is currently used for animal feeding. To evaluate other possibilities of by‐product valorization, the lipid matter and phenols in five different fractions of durum wheat bran by‐products obtained from debranning and milling are determined during storage. The lipid content (3.6%–6.3%) significantly changes in the different by‐products, showing an increasing content of free fatty acids (FFA) during 30‐day storage, which corresponded to a consistent decrease in triacylglycerols (TAG). The lipid matter is mainly composed of polyunsaturated fatty acids (57.20% ± 0.36%–59.43% ± 0.72% of total fatty acids), of which linoleic acid is the most representative, but it significantly decreases during storage. The detected free acidity level confirms lipase activity during storage, since the highest value (65.3%) is reached after 30‐day of storage. Total phenolic content of durum wheat bran by‐products does not significantly change during storage, nor does single phenolic acids in the soluble conjugated and insoluble bound fractions (except for caffeic acid). These results suggest that high value nutritional compounds can be extracted from durum wheat bran by‐products before being supplied for animal feeding, but as requested in food chains, the presence of contaminants should be excluded. Practical Applications: The adoption of an industrial symbiosis approach to transfer and share resources between dissimilar industries reflects recent European strategies on decoupling economic growth from environmental impacts. These results demonstrate that durum wheat bran by‐products, instead of being addressed to animal feeding, could be also used as a source of defatted wheat bran and oil (bran and germ oil) for industrial use (pharmaceutical, cosmetic, etc.) or human consumption. The results demonstrate that it is of outmost importance to control the high free acidity, that is, the amount of FFA, of these by‐products; to overcome this problem, it is necessary to extract the oil from fresh material as soon as possible after debranning and/or milling, in order to reduce the need for strong refining conditions to lower free acidity within the legal requirements for refined oils (≤0.5%). A drastic refining process should possibly be avoided, and discouraged for environmental sustainability reasons, because it would reduce the process yield thus rendering it economically disadvantageous. Wheat bran is one of the main by‐products of wheat milling and is widely used for animal feeding or disposed of, which produces negative environmental and economic impacts. The lipid matter and phenols in five different fractions of durum wheat bran by‐products obtained from milling and grinding are determined during storage. On the basis of these results, it is demonstrated that wheat bran by‐products can be further valorized; therefore, instead of directly addressing the final remaining product to animal feeding or inert material for building or biomass, the wheat bran c...

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Section: Discussionsupporting

confidence: 47%

Durum Wheat Bran By‐Products: Oil and Phenolic Acids to be Valorized by Industrial Symbiosis

Cardenia

Sgarzi

Mandrioli

et al. 2018

Euro J Lipid Sci & Tech

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“…Lampante olive oil is intentionally refined to remove free fatty acids, peroxides, phospholipids, and volatile compounds in order to render it fit for human consumption [ 31 ]. It is well known that treatment with adsorbents will efficiently enhance the quality of used oil [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials—Gas Chromatography–Mass Spectrometry Analysis

Al-Dabbas,

Al-Jaloudi,

Abdullah

et al. 2023

Molecules

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Using different bleaching materials to eliminate or reduce organic volatiles in deteriorated olive oils will positively affect its characteristics. This study aims to identify the volatiles of oxidized olive oil after physical bleaching using selected immobilized adsorbents. Oxidized olive oil was eluted using open-column chromatography packed with silica gel, bentonite, resin, Arabic gum, and charcoal at a 1:5 eluent system (w/v, adsorbent: oxidized olive oil). The smoke point was determined. The collected distilled vapor was injected into GC-MS to identify the volatiles eluted after partial refining with each of these bleaching compounds. The results showed that volatile compounds were quantitatively and qualitatively affected by the type of adsorbents used for the elution of olive oil and the smoking points of eluted oils. The most prominent detected volatile compounds were limonene (14.53%), piperitone (10.35%), isopropyl-5-methyl-(2E)-hexenal (8.6%), methyl octadecenoate (6.57%), and citronellyl acetate (5.87%). Both bentonite and resin were superior in decreasing the ratio of volatile compounds compared with other bleaching materials used. Resin immobilized medium was significantly affected (p < 0.05), raising the smoke point. These results highlighted some information regarding the characteristics of volatile compounds that result after the physical elution of olive oil through selected adsorbents.

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“…Experiments were performed using the method proposed elsewhere [17]. One gram of alkali was dissolved in 1 mL distilled water and further added to a sample of 150 g Camelina sativa oil.…”

Section: Camelina Sativa Oil Deacidification Using Alkalimentioning

confidence: 99%

Highly Efficient Deacidification Process for Camelina sativa Crude Oil by Molecular Distillation

et al. 2021

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Recovery and reuse of high-acidity vegetable oil waste (higher content of free fatty acids) is a major concern for reducing their effect on the environment. Moreover, the conventional deacidification processes are known to show drawbacks, such as oil losses or higher costs of wastewater treatment, for which it requires great attention, especially at the industrial scale. This work presents the design of a highly efficient and sustainable process for Camelina sativa oil deacidification by using an ecofriendly method, namely molecular distillation. Experimental studies were performed to identify operating conditions for removing of free fatty acids (FFA) by molecular distillation which involves the oil evaporation in high vacuum conditions. The experimental studies were supported by statistical analysis and technical-economic analysis. Response surface methodology (RSM) was employed to formulate and validate second-order models to predict deacidification efficiency, FFA concentration, and triacylglyceride (TAG) concentration in deodorized oil based on three parameters effects, validated by statistical p-value < 0.05. For a desirability function value of 0.9826, the optimal parameters of evaporator temperature at 173.5 °C, wiper speed at 350 rpm, and feed flowrate at 2 mL/min were selected. The results for process design at optimal conditions (using conventional and molecular distillation methods) showed an efficiency over 92%, a significant reduction in FFA (up to 1%), and an increase in TAG (up to 93%) in refined oil for both methods. From an economical point of view, the deacidification by molecular distillation of Camelina sativa oil is a sustainable process: no wastewater generation, no solvents and water consumption, and lower production costs, obtaining a valuable by-product (FFA).

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Deacidification of High-acid Olive Oil

Cited by 8 publications

References 28 publications

Durum Wheat Bran By‐Products: Oil and Phenolic Acids to be Valorized by Industrial Symbiosis

Durum Wheat Bran By‐Products: Oil and Phenolic Acids to be Valorized by Industrial Symbiosis

Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials—Gas Chromatography–Mass Spectrometry Analysis

Highly Efficient Deacidification Process for Camelina sativa Crude Oil by Molecular Distillation

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