ES2389816A1 - Olive subproduct and procedure for obtaining the olive (Machine-translation by Google Translate, not legally binding) - Google Patents
Olive subproduct and procedure for obtaining the olive (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES2389816A1 ES2389816A1 ES201130552A ES201130552A ES2389816A1 ES 2389816 A1 ES2389816 A1 ES 2389816A1 ES 201130552 A ES201130552 A ES 201130552A ES 201130552 A ES201130552 A ES 201130552A ES 2389816 A1 ES2389816 A1 ES 2389816A1
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B13/00—Recovery of fats, fatty oils or fatty acids from waste materials
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
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- Chemical & Material Sciences (AREA)
- Medicines Containing Plant Substances (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Abstract
Description
Subproducto de la aceituna y procedimiento de obtención del mismo. Olive by-product and procedure for obtaining it.
La presente invención se refiere a un nuevo subproducto de la aceituna, concretamente a un nuevo aceite obtenido a partir de la pepita del hueso de la aceituna, así como al método para la producción de dicho aceite y a las aplicaciones del mismo. The present invention relates to a new by-product of the olive, specifically to a new oil obtained from the nugget of the olive bone, as well as to the method for producing said oil and its applications.
El objeto de la invención es conseguir una notable revalorización de un residuo del olivar, concretamente del hueso de la aceituna, obteniéndose un aceite de extraordinarias características físico-químicas, con un amplio espectro de posibilidades de aplicación práctica en sectores tales como la industria alimentaria, la farmacéutica y la cosmética. The object of the invention is to achieve a remarkable revaluation of an olive grove residue, specifically of the olive bone, obtaining an oil of extraordinary physical-chemical characteristics, with a wide spectrum of practical application possibilities in sectors such as the food industry, Pharmaceutical and cosmetic.
El olivo pertenece a la familia botánica Oleaceae, al género Olea y a la especie Olea Europaea, ampliamente distribuida por las regiones templadas y tropicales del mundo. Su hábitat está determinado por el clima mediterráneo. Las áreas pertenecientes a este tipo de clima se localizan entre los paralelos 30º y 45º de ambos hemisferios. The olive tree belongs to the Oleaceae botanical family, the Olea genus and the Olea Europaea species, widely distributed throughout the temperate and tropical regions of the world. Its habitat is determined by the Mediterranean climate. The areas belonging to this type of climate are located between the 30º and 45º parallels of both hemispheres.
El hueso de aceituna es uno de los residuos sólidos que genera la industria del olivar, tanto la de aderezo como la de extracción de aceite. The olive bone is one of the solid waste generated by the olive industry, both dressing and oil extraction.
En la actualidad, el hueso de aceituna entero no tiene utilidad práctica alguna, sino que se tritura y se utiliza mayoritariamente como bio-combustible. Los bajos precios del aceite en origen y la escasa revalorización de los subproductos de la industria almazarera, traen consigo que los oleicultores tengan una rentabilidad mínima, casi nula, en sus explotaciones de olivar. Esta crisis del sector hace necesaria la búsqueda de nuevas aplicaciones para los residuos de la aceituna, como por ejemplo, la recogida en la solicitud de patente Nº 201031748, donde se protege la obtención de un material de utilización a nivel industrial con una alta resistencia mecánica, que supone una notable revalorización del citado residuo. At present, the whole olive bone has no practical use, but is crushed and used mostly as bio-fuel. The low prices of the oil at origin and the low revaluation of the by-products of the oil mill industry, bring with it that the farmers have a minimum, almost null profitability, in their olive groves. This crisis in the sector makes it necessary to search for new applications for olive residues, such as the collection in patent application No. 201031748, which protects the obtaining of an industrial use material with high mechanical resistance. , which represents a notable revaluation of the aforementioned residue.
El nuevo producto que la invención propone, derivado del hueso de la aceituna, supone una nueva y notable revalorización para éste último, al permitir la obtención de un aceite dotado de características físico-químicas muy interesantes, que lo hacen especialmente idóneo para su utilización en los ámbitos farmacéutico, cosmético y alimentario. The new product that the invention proposes, derived from the bone of the olive, supposes a new and notable revaluation for the latter, by allowing the obtaining of an oil endowed with very interesting physicochemical characteristics, which make it especially suitable for use in the pharmaceutical, cosmetic and food fields.
Como es sabido, el fruto del olivo, la aceituna, es una drupa bicarpelar con una sola semilla generalmente. Se compone de tres tejidos principales: endocarpo o hueso, en cuyo interior se encuentra una semilla As is known, the fruit of the olive tree, the olive, is a bicarpelar drupa with only one seed usually. It consists of three main tissues: endocarp or bone, inside which is a seed
o pepita, mesocarpo o pulpa y exocarpo o piel. A pesar de que el olivo es una de las especies vegetales cultivadas mas antiguas que se conocen, hasta la fecha tan solo se ha aprovechado el mesocarpo o pulpa, para la obtención de aceite comestible contenido en la misma, constituyendo el hueso un residuo básicamente utilizado como biocombustible, como anteriormente se ha dicho, es decir que hasta la fecha y pese a la antigüedad del cultivo y a la evolución en sus métodos de procesado, no se ha obtenido aceite de la semilla o almendra del hueso de forma industrial, puesto que toda la industria surgida alrededor de este cultivo, está basada en la trituración y/o molienda del fruto para su procesamiento, de ahí que el nombre que reciben todas las industrias de procesamiento de aceituna sea el de “Almazara” que significa molino de aceite. or nugget, mesocarp or pulp and exocarp or skin. Although the olive tree is one of the oldest known cultivated plant species, to date only the mesocarp or pulp has been used, to obtain edible oil contained therein, the bone constituting a basically used residue as biofuel, as previously stated, that is to say that, despite the age of the crop and the evolution in its processing methods, no oil from the seed or almond of the bone has been obtained industrially, since all The industry that arose around this crop is based on the crushing and / or grinding of the fruit for processing, hence the name given to all olive processing industries is that of “Almazara” which means oil mill.
Se ha descubierto que la pepita que contiene el hueso de la aceituna en su interior es portadora de un aceite con la siguiente composición tipo aproximada, pero no excluyente: It has been discovered that the nugget containing the olive bone inside is an oil carrier with the following approximate type composition, but not exclusive:
Ác. Palmítico 16:0 10.1%, Ác. Palmitoleico 16:1 (w-7) 0.3%, Ác. Esteárico 18:0 2.3%, Ác. Oleico Ac. Palmitic 16: 0 10.1%, Ac. Palmitoleic 16: 1 (w-7) 0.3%, Ac. Stearic 18: 0 2.3%, Ac. Oleic
18:1 (w-9) 61.7%, Ác. Linoleico 18:2 (w-6) 21.9%, Ác. Linolénico 18:3 (w-3) 0.4%. 18: 1 (w-9) 61.7%, Ac. Linoleic 18: 2 (w-6) 21.9%, Ac. Linolenic 18: 3 (w-3) 0.4%.
Escualeno 236.9 mg/kg, Hidroxitirosol 0.2 mg/kg, Ác. Maslínico 5129 mg/kg, Ác. Oleanólico 3081,0 mg/kg, Tocoferol 13.6 mg/100g, ceras totales 438 mg/kg, Fenoles totales 0.36 µmol de Ác. Gálico/g, Coenzima Q Squalene 236.9 mg / kg, Hydroxytyrosol 0.2 mg / kg, Ac. Maslinic 5129 mg / kg, Ac. Oleanolic 3081.0 mg / kg, Tocopherol 13.6 mg / 100g, total waxes 438 mg / kg, Total phenols 0.36 µmol of Ac. Gallic / g, Coenzyme Q
Esteroles totales 3540 mg/kg: Colesterol 0.08%, Brassicosterol 0.15%, Campesterol 4.6%, Estigmasterol 1.6%, Beta-sitosterol 90.7%, Delta-7-estigmasterol 1.85%, Eritrodiol+uvaol 0.8%. Total sterols 3540 mg / kg: Cholesterol 0.08%, Brassicosterol 0.15%, Campesterol 4.6%, Stigmasterol 1.6%, Beta-sitosterol 90.7%, Delta-7-stigmasterol 1.85%, Erythrodiol + uvaol 0.8%.
Capacidad antioxidante 0.13-0.22 mg Trolox/g. Antioxidant capacity 0.13-0.22 mg Trolox / g.
Los compuestos químicos del aceite obtenido pueden integrarse en dos grupos: fracción saponificable e insaponificable. La primera está constituida por triglicéridos (ésteres de ácidos grasos y glicerina) y ácidos grasos libres. Entre los ácidos grasos más abundantes se encuentra el ácido monoinsaturado oleico y los poliinsaturados linoleico y linolénico. Los ácidos grasos saturados se encuentran en cantidades semejantes o menores a las de otros aceites vegetales. The chemical compounds of the oil obtained can be integrated into two groups: saponifiable and unsaponifiable fraction. The first consists of triglycerides (esters of fatty acids and glycerin) and free fatty acids. Among the most abundant fatty acids is oleic monounsaturated acid and linoleic and linolenic polyunsaturates. Saturated fatty acids are found in amounts similar to or less than those of other vegetable oils.
La fracción insaponificable está integrada fundamentalmente por terpenos, entre los que se encuentra el escualeno y compuestos esteroídicos entre los que destaca el beta-sitosterol. Otros componentes del aceite de semilla de hueso de aceituna cuya presencia ofrece ventaja son los compuestos fenólicos. The unsaponifiable fraction is mainly composed of terpenes, including squalene and steroidal compounds, among which beta-sitosterol stands out. Other components of olive bone seed oil whose presence offers an advantage are phenolic compounds.
La importancia de los compuestos fenólicos en la dieta se debe a las evidencias encontradas acerca de su capacidad antioxidante y del papel que juegan frente a la prevención de ciertas enfermedades (enfermedades cardiovasculares y cáncer, entre otras). The importance of phenolic compounds in the diet is due to the evidence found about their antioxidant capacity and the role they play in the prevention of certain diseases (cardiovascular diseases and cancer, among others).
El ácido oleanólico es un ácido triterpénico muy extendido dentro del reino vegetal del que se ha constatado su presencia en casi un centenar de plantas, entre otras la Olea europeae, además de cierto número de actividades biológicas demostradas (abortiva, anticariogena, anticonceptiva, antihepatotóxica, antiinflamatoria, antisarcomica, preventiva del cáncer, cardiotónica, diurética, hepatoprotectora y uterotónica). Continuamente aparecen publicaciones relativas a la actividad biológica potencial de este ácido y sus glucósidos. Se han realizado estudios sobre su actividad como inhibidor de la proliferación de células leucémicas, antitumoral, productor de efectos antagonistas en choque anafiláctico, hepatoprotector y antiinflamatorio. Oleanolic acid is a widespread triterpenic acid within the plant kingdom whose presence has been found in almost a hundred plants, among others the Olea Europeae, in addition to a number of proven biological activities (abortive, anticariogenic, contraceptive, antihepatotoxic, anti-inflammatory, antisarcomic, cancer preventive, cardiotonic, diuretic, hepatoprotective and uterotonic). Publications on the potential biological activity of this acid and its glycosides are constantly appearing. Studies have been conducted on its activity as an inhibitor of leukemic cell proliferation, antitumor, producer of anaphylactic, hepatoprotective and anti-inflammatory shock antagonistic effects.
El ácido maslínico, también conocido como ácido crataególico, está mucho menos extendido en la naturaleza y se ha encontrado en una docena de plantas. Se sabe que tiene actividad antihistamínica y antiinflamatoria, aunque no se ha estudiado todavía exhaustivamente debido a su escasez. De ahí la importancia de su presencia en este nuevo aceite. Maslinic acid, also known as crataegolic acid, is much less widespread in nature and has been found in a dozen plants. It is known to have antihistamine and anti-inflammatory activity, although it has not yet been thoroughly studied due to its shortage. Hence the importance of its presence in this new oil.
De los ácidos grasos del aceite de pepita de hueso, el 80% son ácidos no saturados. Los ácidos oleico y linoleico están presentes aproximadamente al 61% y 22%, respectivamente, lo que confiere al aceite muy buenas calidades dietéticas. Of the fatty acids in bone nugget oil, 80% are unsaturated acids. Oleic and linoleic acids are present at approximately 61% and 22%, respectively, which gives the oil very good dietary qualities.
El ácido linoleico es un ácido graso esencial (vitamina F), ya que no puede ser sintetizado por el organismo y debe absorberse en forma de aceite vegetal en la alimentación o en los productos cosméticos. Linoleic acid is an essential fatty acid (vitamin F), since it cannot be synthesized by the body and must be absorbed in the form of vegetable oil in food or cosmetic products.
El aceite de pepita de hueso es uno de los aceites más ricos en ácidos grasos no saturados. Estos últimos se introducen en los fosfolípidos membranarios, hidratan y alimentan la piel. Por lo tanto, el aceite de pepita de hueso podría decirse que es emoliente y su acción se diferencia claramente de la de un emoliente clásico. Bone nugget oil is one of the richest oils in unsaturated fatty acids. The latter are introduced into the membrane phospholipids, hydrate and nourish the skin. Therefore, bone seed oil could be said to be emollient and its action clearly differs from that of a classic emollient.
Debido a sus excelentes características, su futura utilización farmacéutica, cosmética y alimentaria están garantizadas, podría mejorar las propiedades de cualquier aceite vegetal conocido. Due to its excellent characteristics, its future pharmaceutical, cosmetic and food use are guaranteed, it could improve the properties of any known vegetable oil.
Para la obtención industrial de este aceite de pepita de hueso de aceituna, partiendo de huesos enteros de aceituna obtenidos por cualquier sistema de deshuesado, el procedimiento es el siguiente: en una primera etapa se clasifican por tamaños, en una segunda etapa se llevan a una partidora de hueso la cual parte el hueso sin dañar la pepita, en una tercera etapa se llevan a una separadora clasificadora la cual separa las pepitas o almendras de la cáscara, en una cuarta etapa se pasan a través de una clasificadora de visión artificial la cual desecha todas las pepitas defectuosas, en una quinta etapa las pepitas se someten a un suave secado para dejarlas con la humedad necesaria para su procesamiento posterior, en una sexta etapa se someten a un prensado en frío en una prensa continua, en una séptima etapa se procede al filtrado del aceite obtenido. For the industrial production of this olive kernel seed oil, starting from whole olive bones obtained by any boning system, the procedure is as follows: in a first stage they are classified by sizes, in a second stage they are taken to a Bone splitter which split the bone without damaging the nugget, in a third stage they are taken to a sorting separator which separates the pips or almonds from the shell, in a fourth stage they are passed through an artificial vision sorter which Discard all defective pips, in a fifth stage the pips are subjected to a gentle drying to leave them with the necessary moisture for further processing, in a sixth stage they are subjected to a cold pressing in a continuous press, in a seventh stage it proceeds to the filtrate of the oil obtained.
El aceite obtenido es de color amarillo claro y de olor agradable. The oil obtained is light yellow and has a pleasant smell.
Para complementar la descripción que se está realizando y con objeto de ayudar a una mejor comprensión de las características del invento, de acuerdo con un ejemplo preferente de realización práctica del mismo, se acompaña como parte integrante de dicha descripción, un único dibujo en donde con carácter ilustrativo y no limitativo, se ha representado un esquema correspondiente al método para la producción del aceite a partir de la To complement the description that is being made and in order to help a better understanding of the characteristics of the invention, according to a preferred example of practical implementation thereof, a single drawing is attached as an integral part of said description where illustrative and non-limiting, a scheme corresponding to the method for the production of oil from the
pepita del hueso de la aceituna que constituye el objeto de la presente invención. nugget of the olive bone that constitutes the object of the present invention.
El procedimiento para la obtención del citado aceite de pepita de hueso de aceituna parte de la utilización de huesos enteros, que en una primera fase (1) se someten a una clasificación por tamaño, descartando aquellos huesos 5 deteriorados o excesivamente pequeños, que son eliminados. Los huesos seleccionados se someten a una fase de fragmentación (2) y posteriormente a una fase (3) de separación de las pepitas con respecto a la cáscara o parte leñosa, que es eliminada. Posteriormente las pepitas son sometidas a una fase de clasificación (4), preferentemente con una clasificadora de visión artificial, eliminándose (4’) aquellas que se estime conveniente. Posteriormente las pepitas son sometidas a una suave fase de secado (5) y después se someten a un proceso de prensado en frío (6), preferentemente The procedure for obtaining the aforementioned olive kernel oil part of the use of whole bones, which in a first phase (1) are subjected to a classification by size, discarding those deteriorated or excessively small bones, which are eliminated . The selected bones are subjected to a phase of fragmentation (2) and subsequently to a phase (3) of separation of the seeds with respect to the shell or woody part, which is eliminated. Subsequently the seeds are subjected to a classification phase (4), preferably with an artificial vision sorter, eliminating (4 ’) those deemed convenient. Subsequently the seeds are subjected to a gentle drying phase (5) and then subjected to a cold pressing process (6), preferably
10 con la colaboración de un expeller, para finalmente someter el aceite obtenido a una fase de filtrado (7). 10 with the collaboration of an expeller, to finally subject the oil obtained to a filtration phase (7).
Claims (4)
- Categoría Category
- 56 Documentos citados Reivindicaciones afectadas 56 Documents cited Claims Affected
- X X
- RODRÍGUEZ G., LAMA A., RODRÍGUEZ R., JIMÉNEZ A., GUILLÉN R., FERNÁNDEZ-BOLAÑOS J. “Olive Stone an attractive source of bioactive and valuable compounds.” Bioresource Technology (2008) Vol. 99, páginas 5261-5269. Resumen, página 5262 y página 5265, párrafo 3.1.4. 1 RODRÍGUEZ G., LAMA A., RODRÍGUEZ R., JIMÉNEZ A., GUILLÉN R., FERNÁNDEZ-BOLAÑOS J. “Olive Stone an attractive source of bioactive and valuable compounds.” Bioresource Technology (2008) Vol. 99, pages 5261- 5269 Summary, page 5262 and page 5265, paragraph 3.1.4. one
- X X
- ES 20136539 A1 (OLEICOLA EL TEJAR NTRA. SRA. DE ARACELI, SDAD COOP. LTDA.) 16.11.1999, resumen; columna 3, líneas 1-8; columna 4, líneas 3-21,52-63; reivindicación 2. 1 EN 20136539 A1 (OLEICOLA EL TEJAR NTRA. SRA. DE ARACELI, SDAD COOP. LTDA.) 16.11.1999, summary; column 3, lines 1-8; column 4, lines 3-21.52-63; claim 2. one
- A TO
- ALLOUCHE Y., JIMENEZ A., UCEDA M., AGUILERA M. P., GAFORIO J. J., BELTRÁN G. “Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale.” Food Chemistry (2010) Vol. 119, páginas 765-769. Todo el documento. 1-2 ALLOUCHE Y., JIMENEZ A., UCEDA M., AGUILERA MP, GAFORIO JJ, BELTRÁN G. “Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale.” Food Chemistry (2010) Vol. 119, pages 765-769. Whole document. 1-2
- A TO
- ES 0181774 A1 (FRANCISCO GARRIDO MARQUEZ) 16.02.1948, todo el documento. 1-2 EN 0181774 A1 (FRANCISCO GARRIDO MARQUEZ) 16.02.1948, the whole document. 1-2
- A TO
- ES 0155147 A1 (JUAN TEMARIZ-MARTEL y JOSÉ MEDEA DE SAN JULIAN) 01.03.1943, todo el documento. 1-2 EN 0155147 A1 (JUAN TEMARIZ-MARTEL and JOSÉ MEDEA DE SAN JULIAN) 01.03.1943, the whole document. 1-2
- Categoría de los documentos citados X: de particular relevancia Y: de particular relevancia combinado con otro/s de la misma categoría A: refleja el estado de la técnica O: referido a divulgación no escrita P: publicado entre la fecha de prioridad y la de presentación de la solicitud E: documento anterior, pero publicado después de la fecha de presentación de la solicitud Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application
- El presente informe ha sido realizado • para todas las reivindicaciones • para las reivindicaciones nº: This report has been prepared • for all claims • for claims no:
- Fecha de realización del informe 28.09.2012 Date of realization of the report 28.09.2012
- Examinador M. J. García Bueno Página 1/4 Examiner M. J. García Bueno Page 1/4
- Novedad (Art. 6.1 LP 11/1986) Novelty (Art. 6.1 LP 11/1986)
- Reivindicaciones Reivindicaciones 2 1 SI NO Claims Claims twenty-one IF NOT
- Actividad inventiva (Art. 8.1 LP11/1986) Inventive activity (Art. 8.1 LP11 / 1986)
- Reivindicaciones Reivindicaciones 2 1 SI NO Claims Claims twenty-one IF NOT
- Documento Document
- Número Publicación o Identificación Fecha Publicación Publication or Identification Number publication date
- D01 D01
- RODRÍGUEZ G., LAMA A., RODRÍGUEZ R., JIMÉNEZ A., GUILLÉN R., FERNÁNDEZ-BOLAÑOS J. “Olive Stone an attractive source of bioactive and valuable compounds.” Bioresource Technology (2008) Vol. 99, páginas 5261-5269. Resumen, página 5262 y página 5265, párrafo 3.1.4. 2008 RODRÍGUEZ G., LAMA A., RODRÍGUEZ R., JIMÉNEZ A., GUILLÉN R., FERNÁNDEZ-BOLAÑOS J. “Olive Stone an attractive source of bioactive and valuable compounds.” Bioresource Technology (2008) Vol. 99, pages 5261- 5269 Summary, page 5262 and page 5265, paragraph 3.1.4. 2008
- D02 D02
- ES 20136539 A1 (OLEICOLA EL TEJAR NTRA. SRA. DE ARACELI, SDAD COOP. LTDA.) 16.11.1999 ES 20136539 A1 (OLEICOLA EL TEJAR NTRA. SRA. DE ARACELI, SDAD COOP. LTDA.) 11/16/1999
- D03 D03
- ALLOUCHE Y., JIMENEZ A., UCEDA M., AGUILERA M. P., GAFORIO J. J., BELTRÁN G. “Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale.” Food Chemistry (2010) Vol. 119, páginas 765-769. Todo el documento. 2010 ALLOUCHE Y., JIMENEZ A., UCEDA M., AGUILERA MP, GAFORIO JJ, BELTRÁN G. “Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale.” Food Chemistry (2010) Vol. 119, pages 765-769. Whole document. 2010
- D04 D04
- ES 0181774 A1 (FRANCISCO GARRIDO MARQUEZ) 16.02.1948 ES 0181774 A1 (FRANCISCO GARRIDO MARQUEZ) 16.02.1948
- D05 D05
- ES 0155147 A1 (JUAN TEMARIZ-MARTEL y JOSÉ MEDEA DE SAN JULIAN) 01.03.1943 ES 0155147 A1 (JUAN TEMARIZ-MARTEL and JOSÉ MEDEA DE SAN JULIAN) 01.03.1943
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ES2389816B1 ES2389816B1 (en) | 2013-11-21 |
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Cited By (1)
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EP3643293A1 (en) * | 2018-10-26 | 2020-04-29 | E Grau Active Cosmetics, S.L.U. | An olive oil-based concentrate and a topically applied preparation for skin care and repair comprising said concentrate |
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Publication number | Priority date | Publication date | Assignee | Title |
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ES155147A1 (en) * | 1941-11-29 | 1943-03-01 | Ringfeder Gmbh | UNION UNIT BETWEEN THE BOX AND THE 2 AND 4 AXIS TRAM FRAME |
ES181774A1 (en) * | 1948-01-20 | 1948-02-16 | Garrido Marquez Francisco | PROCEDURE FOR OBTAINING VITAMIN E (TOCOPHEROLS ALPHA AND BETA NATURALES), CONTAINED IN THE PEPITA OF THE BONE OF ACEITUNA ("OLEA EUROPTA") AND ITS VARIETIES "REGALIS VIRIDULA AND POMIFORME", AND OTHER SEEMS |
ES2136539A1 (en) * | 1997-04-30 | 1999-11-16 | Oleicola El Tejar Ntra Sra De | Olive pressing process with selective utilization of the components of the olive. |
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2011
- 2011-04-07 ES ES201130552A patent/ES2389816B1/en active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES155147A1 (en) * | 1941-11-29 | 1943-03-01 | Ringfeder Gmbh | UNION UNIT BETWEEN THE BOX AND THE 2 AND 4 AXIS TRAM FRAME |
ES181774A1 (en) * | 1948-01-20 | 1948-02-16 | Garrido Marquez Francisco | PROCEDURE FOR OBTAINING VITAMIN E (TOCOPHEROLS ALPHA AND BETA NATURALES), CONTAINED IN THE PEPITA OF THE BONE OF ACEITUNA ("OLEA EUROPTA") AND ITS VARIETIES "REGALIS VIRIDULA AND POMIFORME", AND OTHER SEEMS |
ES2136539A1 (en) * | 1997-04-30 | 1999-11-16 | Oleicola El Tejar Ntra Sra De | Olive pressing process with selective utilization of the components of the olive. |
Non-Patent Citations (2)
Title |
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2008, RODRÍGUEZ G., LAMA A., RODRÍGUEZ R., JIMÉNEZ A., GUILLÉN R., FERNÁNDEZ-BOLAÑOS J. ¿Olive Stone an attractive source of bioactive and valuable compounds.¿ Bioresource Technology (2008) Vol. 99, pages 5261-5269.Resumen, página 5262 y página 5265, párrafo 3.1.4.) * |
2010, ALLOUCHE Y., JIMENEZ A., UCEDA M., AGUILERA M. P., GAFORIO J. J., BELTRÁN G. ¿Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale.¿ Food Chemistry (2010) Vol. 119, pages 765-769.Todo el documento. * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3643293A1 (en) * | 2018-10-26 | 2020-04-29 | E Grau Active Cosmetics, S.L.U. | An olive oil-based concentrate and a topically applied preparation for skin care and repair comprising said concentrate |
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ES2389816B1 (en) | 2013-11-21 |
ES2389816A9 (en) | 2013-05-14 |
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