Influence of the extraction process on dissolved oxygen in olive oil

Parenti, Alessandro; Spugnoli, Paolo; Masella, Piernicola; Calamai, Luca

doi:10.1002/ejlt.200700088

Cited by 43 publications

(53 citation statements)

References 18 publications

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“…The reduction was lower when 5 L of oxygen were introduced (Table 2). These results are in agreement with those obtained by other authors (Migliorini et al, 2006;Parenti et al, 2007;Servili et al, 2008;Catania et al, 2013).…”

Section: Resultssupporting

confidence: 96%

Effect of O2 control and monitoring on the nutraceutical properties of extra virgin olive oils

Catania

Vallone

Aboud

et al. 2016

Journal of Food Engineering

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Section: Resultssupporting

confidence: 96%

Effect of O2 control and monitoring on the nutraceutical properties of extra virgin olive oils

Catania

Vallone

Aboud

et al. 2016

Journal of Food Engineering

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“…Dissolved oxygen measured in literature show very high variation between 1 and 9 ppm (Ottaviani et al, 2001;Parenti et al, 2007;Sacchi et al, 2008;Masella et al, 2009Masella et al, , 2010Masella et al, , 2012Guerrini et al, 2016). Large variation is probably due to the different methods and sampling that, in addition, are not correctly defined or missed for the parameter in a DSC.…”

Section: Dissolved Oxygenmentioning

confidence: 99%

The use of disc stack centrifuge in the virgin olive oil industry

Costagli

2018

J Agricult Engineer

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The disc stack centrifuge (DSC) in the virgin olive oil (VOO) industry is widely used for oil purification at a final stage of extraction process. The obtained oil should be commercialized directly as turbid or sent to settling and/or filtration. Despite technology is strongly consolidated, few literature is available on the effect of DSC on efficiency and quality of VOO, specially compared with alternative methods. Alternative technologies to DSC like settling or direct filtration are suitable only for very small production scale. Application of advanced technology already available for DSC like hermetic design is applicable also to VOO but more research is necessary to establish effect on quality and cost/benefit ratio. Improvement of installation module and a more appropriate use of DSC on VOO industry are recommended to reduce water consumption and consequent loss of VOO quality. IntroductionDr Gustaf de Laval was granted the patent of The Centrifuge for the separation of cream from milk in June 1878. The introduction of centrifuge generates a revolution in a wide range of industrial application and currently the technology is applied throughout many manufacturing industries with different centrifuge designs adapted to particular uses (Beveridge, 2000). Disc stack sedimentation centrifuge (DSC) with radial solids-ejecting are the commonest, and today the most important applications are production of milk, wine, other beverage and purification of vegetable oil, olive oil, fuel and lube oil on ships (Axelsson and Madsen, 2012). The use of centrifugal technology in the virgin olive oil (VOO) industry was introduced for the first time by Alfa Laval in 1927 (Alfa Laval, 1928). The DSC was introduced to purify oil must come from hydraulic press in alternative to the traditional static sedimentation which is a slow process where the oil is in contact with vegetable water and residual solids with consequent contamination. By the use of DSC, the purification becomes a continuous and fast operation with a consequently significant improving of quality of final oil (Frezzotti, 1928). After thirty years from the first introduction, the DSC was extended to most of press traditional mills and was considered and integrated as key technology also in all alternative processing methods proposed at that time as Sinolea, SIMA-Baglioni, Elettrolia, Veraci-Primolia, Dieffenbach and Veraci-Olier (Carole et al., 1964). However, mentioned extraction system not received success on the market due to different problem like oil yield or cost. Once again, the alternative to the press traditional mills was definitively developed by Alfa Laval with the introduction of the new process extraction line named Centriolive. New process extraction line includes the steps of washing, crushing, malaxing and two successive centrifugation steps: the decanter extraction for centrifugation of olive paste in three phases and the DSC used both for final oil purification and for oil recover from black water (Valleggi, 1966;Vitagliano and Radogna, 1...

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“…The paste is then kneaded during malaxation to increase oil extractability (Inarejos-García, Gómez-Rico, Salvador, & Fregapane, 2009), and the olive oil is separated from the pomace with a decanter centrifuge (Amirante et al, 2010b;. The addition of dissolved oxygen (DO; Parenti, Spugnoli, Masella, & Calamai, 2007) is the main cause of reduced oil quality (Kanner & Rosenthal, 1992). Specifically, vertical centrifugation is used in olive oil production to clean suspended solids and residual vegetative water from the product.…”

Section: Introductionmentioning

confidence: 99%

Stripping of dissolved oxygen from extra virgin olive oil: Effects on oxidation and biophenols

Guerrini

Masella

Angeloni

et al. 2018

J Food Process Preserv

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Vertical centrifugation is used in virgin olive oil production to remove residual suspended solids and water from the oil, after horizontal centrifugation. Although this process has clear benefits in terms of productivity, it degrades the olive oil. In particular, vertical centrifugation allows oxygen to dissolve into the olive oil. This decreases the antioxidant content and increases oxidation‐related parameters in the oils. These negative effects can be partially prevented with the quick removal of oxygen, for example, by the nitrogen stripping technique. This study tests the effect of nitrogen stripping on two mono‐cultivar olive oils (Arbequina and Coratina). The effects are evaluated immediately post‐production and after 6 months of storage. Nitrogen stripping improved the peroxide value, K232 parameter, and tocopherol and biophenol content. Furthermore, it was found to prevent depletion of secoiridoids and reduce oxidation, measured as a ratio of the oxidized and non‐oxidized forms of secoiridoids. Practical applications The tested technology could be introduced in line with vertical centrifugation, in order to keep the productivity benefits provided by the centrifugation, but limit the negative effects in term of quality. Thus, the removal of dissolved oxygen with the nitrogen stripping technique could improve olive oil quality.

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Influence of the extraction process on dissolved oxygen in olive oil

Cited by 43 publications

References 18 publications

Effect of O2 control and monitoring on the nutraceutical properties of extra virgin olive oils

Effect of O2 control and monitoring on the nutraceutical properties of extra virgin olive oils

The use of disc stack centrifuge in the virgin olive oil industry

Stripping of dissolved oxygen from extra virgin olive oil: Effects on oxidation and biophenols

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