Effects of a membrane-based soft purification process on olive oil quality

Hafidi, Abdellatif; Pioch, Daniel; Ajana, Hamid

doi:10.1016/j.foodchem.2004.08.046

Cited by 14 publications

(10 citation statements)

References 25 publications

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“…There were significant differences in TPC between all samples. EVOO was used as reference oil in this investigation as it is known to contain phenolic compounds and hydrophilic phenols (Boskou, 1996;Hafidi et al, 2005).…”

Section: Recovery Studymentioning

confidence: 99%

Total Phenolic Contents and Antioxidant Activity of Palm Oils and Palm Kernel Oils at Various Refining Processes

Abdullah¹

2018

JOPR

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Oil palm is one of the richest sources of antioxidants such as carotenoids, tocopherols, tocotrienols and phenolic compounds. This study quantified the amount of total phenolic content (TPC) and the antioxidant activity of crude to refined palm oil and palm kernel oil products obtained from palm oil mills. The TPC of the oil extracts was determined using Folin-Ciocalteau method expressed as gallic acid equivalent (GAE). Aqueous oil extraction with methanolic solvent was efficient and extract from crude palm oil (CPO) had the highest concentration of TPC. A reduction in trend was observed along the various stages of the refining steps probably due to losses through absorption of bleaching earth, volatilisation and degradation during the refining processes. The antioxidant activity was determined using 2,2-diphenyl-1-picrylhdrazyl (DPPH) assays. Results showed that the effect of antioxidants on DPPH radical scavenging activity decreases in the order of oil extracts CPO > CPKO > RPO > RPKO > RPOo > PKOo. Overall, it was found that CPO extract exhibited the highest antioxidant activity due to high TPC compared to other extracted oil samples.

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Section: Recovery Studymentioning

confidence: 99%

Total Phenolic Contents and Antioxidant Activity of Palm Oils and Palm Kernel Oils at Various Refining Processes

Abdullah¹

2018

JOPR

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“…Phenolics are polar compounds and many of them are weak acids, so they can easily be removed from the oils with aqueous solutions, especially when neutralized with sodium hydroxide. After the neutralization, phenolic components markedly partitioned toward the water phase entrapped in the sodium soap aggregates [21,22]. Therefore, TPC and AC of rapeseed oil, subsequent to the neutralization, significantly decreased.…”

Section: Determination Of the Antioxidant Capacity Of Rapeseed And Olmentioning

confidence: 99%

Comparison of Two Analytical Methods for Assessing Antioxidant Capacity of Rapeseed and Olive Oils

Szydłowska‐Czerniak

Karlovits

Dianoczki

et al. 2007

J Americ Oil Chem Soc

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The oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) methods were used for the determination of antioxidant capacities (AC) of rapeseed oils at different steps of technological process and olive oils. The mean ORAC and FRAP results obtained for rapeseed oils (1,106-160 and 552-95.6 lmol TE/100 g) were higher than for olive oils (949-123 and 167-32.1 lmol TE/100 g). Although, FRAP values were lower than ORAC values for all studied oils, there is a linear and significant correlation between these two analytical methods (r = 0.9665 and 0.9298, P \ 0.0005) for rapeseed and olive oils, respectively). Also, total phenolic compounds in rapeseed oils and olives correlated with antioxidant capacities (correlation coefficient ranged between 0.9470 and 0.8049). The refining process of rapeseed oils decreased the total phenolics content and antioxidant capacities by about 80%.

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“…In artisan production methods, the oil is transferred to bottles just before storing, so it usually becomes turbid. But also different filtration processes have become widespread in the olive oil industry (traditional by a filter-press or innovative by cross-flow filtration using membranes) in order to remove damaging substances, shortening storage times and making the oil brilliant [11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Influence of Turbidity Grade on Color and Appearance of Virgin Olive Oil

Gordillo

Ciaccheri

Mignani

et al. 2011

J Americ Oil Chem Soc

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The appearance of most of the commercialized olive oils involves both their color and turbidity depending on the different technologies used for their elaboration. This research has been carried out to study the filtration impact on the colorimetric changes of virgin olive oils. Naturally turbid olive oils were blended at different proportions (100, 80, 60, 40, 20 and 0%) with their corresponding filtered replicates to obtain a scale of six levels of turbidity and simulating different turbidity grades. Tristimulus colorimetry, particularly the CIELAB uniform color, was used to follow color changes. As turbidity of the oil increased in the blend, yellowish oils, darker, and less saturated were obtained. Univariate correlations between the colorimetric parameters and turbid content were achieved with second degree polynomial equations, being chroma (C Ã ab ) and hue (h ab ) the best correlated parameters. The color differences (DE Ã ab ) calculated between turbid oils (100%) and the consecutively decreasing turbid oils blends ranged from 3.18 to 18.72 CIELAB units, revealing differences in color visually perceptible to the human eye.

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Effects of a membrane-based soft purification process on olive oil quality

Cited by 14 publications

References 25 publications

Total Phenolic Contents and Antioxidant Activity of Palm Oils and Palm Kernel Oils at Various Refining Processes

Total Phenolic Contents and Antioxidant Activity of Palm Oils and Palm Kernel Oils at Various Refining Processes

Comparison of Two Analytical Methods for Assessing Antioxidant Capacity of Rapeseed and Olive Oils

Influence of Turbidity Grade on Color and Appearance of Virgin Olive Oil

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