Articles producció científica> Química Analítica i Química Orgànica

Processing factors that affect the balance of alcohols and alkyl esters during ‘Arbequina’ olive oil production: Separation and clarification steps

  • Identification data

    Identifier: imarina:9218781
    Handle: http://hdl.handle.net/20.500.11797/imarina9218781
  • Authors:

    Boudebouz A
    Romero A
    Hermoso JF
    Boqué R
    Mestres M
  • Others:

    Project code: PID2019-104269RR-C33 / AEI / 10.13039/501100011033
    Keywords: Virgin olive oil Quality control Faaes Ethyl-esters Centrifugation processing factors Alcohols quality control quality fatty-acids faaes extraction ethanol content centrifugation processing factors alcohols
    Record's date: 2023-02-23
    Papper version: info:eu-repo/semantics/acceptedVersion
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Lwt-Food Science And Technology. 149
    APA: Boudebouz A; Romero A; Hermoso JF; Boqué R; Mestres M (2021). Processing factors that affect the balance of alcohols and alkyl esters during ‘Arbequina’ olive oil production: Separation and clarification steps. Lwt-Food Science And Technology, 149(), -. DOI: 10.1016/j.lwt.2021.111842
    Acronym: ALLFRUIT4ALL
    Publication Type: Journal Publications
    Project code 3: T1/CO-DOCT 1/16
    Author, as appears in the article.: Boudebouz A; Romero A; Hermoso JF; Boqué R; Mestres M
    Department: Química Analítica i Química Orgànica
    Acronym 2: EnoPAT
    URV's Author/s: Boqué Martí, Ricard / Mestres Solé, Maria Montserrat
    Abstract: The aim of this study was to assess how different conditions used on the centrifugation step during olive oil extraction affect its quality by considering the balance of fatty acid alkyl esters (FAAEs) and their precursor alcohols. All the experiments were carried out under real working conditions in a two-phase decanter followed by a vertical centrifuge (VC) and different water injection doses and paste injection rates were tested. The fruits used were from ‘Arbequina’ variety at two different maturity stages and the balances of alcohols and FAAEs were measured at the outlets of both, decanter and VC, with respect to the system inlet. Results show that the paste injection rate affects the content of alcohols and FAAEs in the final oil, which tend to increase when working closer to the maximum capacity of the decanter. Different behaviors have been detected when dealing with unripe or ripe fruits. Similarly, the water addition doses have different effects on the FAAEs and alcohols formation depending on the maturity status. Therefore, both the decanter and the step decanter to vertical centrifuge are key points that, when properly controlled, allow minimizing FAAEs formation, which is essential for obtaining quality oils.
    Program founding action 2: Ciencias y tecnologías de los alimentos
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Geociências Food science & technology Food science Farmacia Engenharias iii Engenharias ii Engenharias i Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0023-6438
    Author's mail: ricard.boque@urv.cat montserrat.mestres@urv.cat
    Author identifier: 0000-0001-7311-4824 0000-0001-9805-3482
    Founding program action 3: IOC PHD SCHOLARSHIPS
    Project code 2: AGL2015-70106-R
    Founding program 2: Programa estatal de Investigación, Desarrollo e Innovación orientada a los Retos de la Sociedad, en el marco del Plan estatal de investigación científica y técnica y de innovación 2013-2016
    Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0023643821009956
    Funding program: Programa Estatal de Generación de Conocimiento y Fortalecimiento Científico y Tecnológico del Sistema de I+D+i y de I+D+i Orientada a los Retos de la Sociedad. Proyectos de I+D+i Retos Investigación 2017-2020
    Founding program 3: International Olive Oil Council (IOOC)
    Article's DOI: 10.1016/j.lwt.2021.111842
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2021
    Funding program action: Ciencias y tecnologías de alimentos
  • Keywords:

    Food Science,Food Science & Technology
    Virgin olive oil
    Quality control
    Faaes
    Ethyl-esters
    Centrifugation processing factors
    Alcohols
    quality control
    quality
    fatty-acids
    faaes
    extraction
    ethanol content
    centrifugation processing factors
    alcohols
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Interdisciplinar
    Geociências
    Food science & technology
    Food science
    Farmacia
    Engenharias iii
    Engenharias ii
    Engenharias i
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
    Astronomia / física
    Administração pública e de empresas, ciências contábeis e turismo
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