TY - JOUR
T1 - Quality assessment of refined olive oils by gas extraction
AU - Simões, Pedro C.
AU - Carmelo, Paulo J.
AU - Pereira, Paulo J.
AU - Lopes, José A.
AU - Nunes da Ponte, Manuel
AU - Brunner, Gerd
N1 - P. Simões gratefully acknowledges the Humboldt Foundation for supporting his stay in Hamburg, during which part of this work was carried out.
PY - 1998/6/15
Y1 - 1998/6/15
N2 - Olive oil is a vegetable oil that is extracted from olives by mechanical means. Fractions of the oil thus produced have a high content of free fatty acids and require refining. Conventional refining processes may, however, alter the nutritional qualities of the oil. In recent years, a study was carried out to evaluate the feasibility of deacidifying olive oil by supercritical carbon dioxide extraction. Extensive deacidification, resulting in low acid contents of the raffinates, was obtained. Results obtained for other quality aspects of the supercritical fluid refined oil are reported here. Raffinates were analysed to determine their overall ultraviolet absorbance, triglyceride profile by high-performance liquid chromatography and stigmasta-3,5-diene content by gas-liquid chromatography. The analyses made have shown that extraction with supercritical fluid did not alter the nutritional quality of the processed virgin olive oil.
AB - Olive oil is a vegetable oil that is extracted from olives by mechanical means. Fractions of the oil thus produced have a high content of free fatty acids and require refining. Conventional refining processes may, however, alter the nutritional qualities of the oil. In recent years, a study was carried out to evaluate the feasibility of deacidifying olive oil by supercritical carbon dioxide extraction. Extensive deacidification, resulting in low acid contents of the raffinates, was obtained. Results obtained for other quality aspects of the supercritical fluid refined oil are reported here. Raffinates were analysed to determine their overall ultraviolet absorbance, triglyceride profile by high-performance liquid chromatography and stigmasta-3,5-diene content by gas-liquid chromatography. The analyses made have shown that extraction with supercritical fluid did not alter the nutritional quality of the processed virgin olive oil.
KW - Fatty acids
KW - Oil quality
KW - Olive oil
KW - Refining
KW - Supercritical extraction
UR - http://www.scopus.com/inward/record.url?scp=31444450831&partnerID=8YFLogxK
U2 - 10.1016/S0896-8446(98)00069-2
DO - 10.1016/S0896-8446(98)00069-2
M3 - Article
AN - SCOPUS:31444450831
VL - 13
SP - 337
EP - 341
JO - Journal of Supercritical Fluids
JF - Journal of Supercritical Fluids
SN - 0896-8446
IS - 1-3
T2 - 4th International Symposium on Supercritical Fluids (ISSF 97)
Y2 - 11 May 1997 through 14 May 1997
ER -