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: 2024-07-27
Papper version: info:eu-repo/semantics/acceptedVersion
Licence document URL: https://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: montserrat.mestres@urv.cat ricard.boque@urv.cat
Author identifier: 0000-0001-9805-3482 0000-0001-7311-4824
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
Repositori URV