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

  • Datos identificativos

    Identificador: imarina:9218781
    Autores:
    Boudebouz ARomero AHermoso JFBoqué RMestres M
    Resumen:
    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.
  • Otros:

    Código de proyecto: PID2019-104269RR-C33 / AEI / 10.13039/501100011033
    Palabras clave: 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
    Fecha de alta del registro: 2024-07-27
    Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Lwt-Food Science And Technology. 149
    Referencia de l'ítem segons les normes 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
    Acrónimo: ALLFRUIT4ALL
    Tipo de publicación: Journal Publications
    Código de projecto 3: T1/CO-DOCT 1/16
    Autor según el artículo: Boudebouz A; Romero A; Hermoso JF; Boqué R; Mestres M
    Departamento: Química Analítica i Química Orgànica
    Acrónimo 2: EnoPAT
    Autor/es de la URV: Boqué Martí, Ricard / Mestres Solé, Maria Montserrat
    Resumen: 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.
    Acción del programa de financiación 2: Ciencias y tecnologías de los alimentos
    Áreas temáticas: 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
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0023-6438
    Direcció de correo del autor: montserrat.mestres@urv.cat ricard.boque@urv.cat
    Identificador del autor: 0000-0001-9805-3482 0000-0001-7311-4824
    Acción del programa de financiació 3: IOC PHD SCHOLARSHIPS
    Codigo del proyecto 2: AGL2015-70106-R
    Programa de financiación 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
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0023643821009956
    Programa de financiación: 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
    Programa de financiación 3: International Olive Oil Council (IOOC)
    DOI del artículo: 10.1016/j.lwt.2021.111842
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2021
    Acción del progama de financiación: Ciencias y tecnologías de alimentos
  • Palabras clave:

    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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