WO2014154914A1 - Procédé permettant d'augmenter la teneur en composés phénoliques pour des huiles d'olive - Google Patents

Procédé permettant d'augmenter la teneur en composés phénoliques pour des huiles d'olive Download PDF

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Publication number
WO2014154914A1
WO2014154914A1 PCT/ES2013/070198 ES2013070198W WO2014154914A1 WO 2014154914 A1 WO2014154914 A1 WO 2014154914A1 ES 2013070198 W ES2013070198 W ES 2013070198W WO 2014154914 A1 WO2014154914 A1 WO 2014154914A1
Authority
WO
WIPO (PCT)
Prior art keywords
olive
aqueous phase
water
oils
phenolic compounds
Prior art date
Application number
PCT/ES2013/070198
Other languages
English (en)
Spanish (es)
Inventor
Alfonso Manuel MONTAÑO GARCÍA
Original Assignee
Asociación Empresarial De Investigación Centro Tecnológico Nacional Agroalimentario "Extremadura" (Ctaex)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asociación Empresarial De Investigación Centro Tecnológico Nacional Agroalimentario "Extremadura" (Ctaex) filed Critical Asociación Empresarial De Investigación Centro Tecnológico Nacional Agroalimentario "Extremadura" (Ctaex)
Priority to PCT/ES2013/070198 priority Critical patent/WO2014154914A1/fr
Publication of WO2014154914A1 publication Critical patent/WO2014154914A1/fr

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Classifications

    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/006—Refining fats or fatty oils by extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • 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
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting

Definitions

  • the present invention relates to a process for increasing the content of phenolic compounds in olive oils, and is included within the field of the food industry, specifically, in the vegetable oils and fats industry.
  • Olive oil is a fat that is appreciated in many countries not only for its sensory qualities but also for its nutritional properties. Such nutritional qualities are mainly given by its composition of fatty acids rich in oleteo acid and its antioxidant content.
  • antioxidants include phenolic and polyphenolic compounds, such as, sunflower, hydroxytyrosol, and ligthosides and oleuropeins (secoiridoides), which give oils the characteristic bitter and spicy attributes, as well as an important resistance against oxidative processes (Mateos, R., Cert, A., Pérez-Camino, Mc, Garc ⁇ a, JM 2004. Evaluation of virgin olive oil bitterness by. Quantification of secoiridoid derivates. Journal of the American Oil Chemists' Society, 81, 71-75).
  • phenolic and polyphenolic compounds such as, sunflower, hydroxytyrosol, and ligthosides and oleuropeins (secoiridoides), which give oils the characteristic bitter and spicy attributes, as well as an important resistance against oxidative processes (Mateos, R., Cert, A., Pérez-Camino, Mc, Garc ⁇ a, JM 2004. Evaluation of virgin olive oil bitterness by. Quantification
  • olive oils especially virgin oils
  • grinding crushing and kneading so that a paste containing the complete olive content is obtained, including an aqueous phase.
  • the participation of drinking water in the different steps of the extraction process must be highlighted: grinding, milking-kneading, solid-liquid separation and liquid-liquid separation.
  • oils The frequent phenol content in oils is a function of a high number of factors, the varietal factor having the most influence.
  • Arbequina and Royal offer oils that have a low concentration of phenols.
  • oils from varieties such as Cornicabra or Picual offer high phenol contents.
  • Oils that have a small amount of phenols can see more diminished their concentrations and, therefore, their nutritional quality, the more water is used in their extraction process (Tous, J., Uceda.M., Romero, A., Beltrán, G., D ⁇ as, I., Jiménez, A. 2005. Composition of the Oil, Olive Varieties in Spain, Book II: Variability and Selection Editors: Luis Rallo et al, Junta de Andaluc ⁇ a, MAPA and Ediations Mundi- Prensa Madrid).
  • the objective of the present invention is to provide a tool, in this case, a process that reduces and minimizes the loss of phenols due to the use of water in the olive oil production process.
  • the present invention relates to a method that increases the content of antioxidant substances in olive oils, specifically, the content of phenolic compounds, which are of nutritional interest and are linked to the compounds responsible for the color of olive oils and olive pomace
  • the procedure also allows raising the bitter and spicy sensory attributes due to the increase in the content of the phenolic compounds linked to such attributes.
  • the oxidative resistance of the oils is improved, since the phenolic compounds are linked to the antioxidant properties of the oils.
  • the present process applies to olive oils, preferably virgin olive oils, which usually have low phenolic compounds. The process is applied efficiently to varieties of olives that usually offer virgin olive oils rich in phenolic compounds.
  • the process for increasing the content of phenolic compounds in olive oils that is developed here which includes the stages of grinding, beating and phase separations comprises novelly, a contacting of olives, olive paste, olive oil or an aqueous phase. emulsified at its natural pH with an aqueous phase at a pH of less than 5, for a time of at least 15 seconds, and a temperature between 15 and 35 ° C, which is carried out in any of the initially mentioned stages.
  • an aqueous phase is used at a pH of 4.5 and, more preferably, at a pH of 4.
  • a contact time of 30 seconds is applied.
  • the polarity of the phenolic compounds can be affected by the pH of the hydrophilic or hydrophilic phase in contact with the olive paste and / or oil phase, and / or olive oil.
  • aqueous phase in this case, which is preferably water at a pH of 4.5, can take place during the milling stage of the fruits or in the blender, that is, during the mixing stage.
  • this water supply is carried out in the injection pump of the batter or paste of olives beaten to the horizontal centrifugal decanter (decanter) and / or in the water used in the liquid-liquid separation stage in the vertical centrifuge .
  • Water at a pH of 4.5 can be reached using any product allowed by the legislation in force in each country according to the standards of water purification to be used in food industries.
  • the aqueous phase will consist of water with reactive ions that are capable of sustaining proper pH maintenance.
  • the temperature of this water addition process is maintained between 15 and 35 ° C. At a lower temperature, the solubilization effects will be lower than when higher temperatures are used.
  • Figure 1 graph that shows, in the ordinate axis, the total content in mg / kg of phenolic compounds contained in virgin olive oils obtained from olives of the Arbequina variety, while in the abscissa processes are represented with different water additions: control water, at a pH of 7.15; water at a pH of 4.5, according to an addition of 3.5% v / v and water at a pH of 4.5, according to an addition of 7% v / v.
  • the phenolic compounds have been analyzed by the HPLC procedure recommended by the International Olive Council.
  • the addition of water in the injection pump to the horizontal centrifugal decanter is carried out, in order to put it in contact with the olive paste or paste after it is beaten.
  • the conditions and stages of elaboration of the olive oil are: grinding of the fruits with 4 mm sieve, a whipping time of 60-70 minutes and a whipping temperature of 25 ° C.
  • the amount of water added is 3.5%, by volume, with respect to the volume of olive paste.
  • hydrochloric acid has been used.
  • the initial water (control water) has a pH of 7.15 ⁇ 0.18 and a conductivity of 163.6 ⁇ 55.3 pS / cm.
  • the working pH in this example is 4.5.
  • Example 1 we proceed as in Example 1 and with the same raw material, olives of the Arbequina variety. However, in this example it is' makes a contacting with the addition of 7% by volume of water based on the volume of olive paste. Similarly, the pH of the water in this example is 4.5.
  • Figure 1 shows the average values obtained from tests performed at different times during fruit ripening.
  • the block or rectangle closest to the axis of the ordinates corresponds to a process with an addition of water at a pH of 7.15 (control).
  • the other two blocks correspond to processes of the invention in which the contacting is carried out by an addition of water at a pH of 4.5, the one that includes the oblique lines corresponding to an added amount of water of 3.5 % v / v (example 1), and the one that includes the horizontal lines to a process with an amount of water added of 7% v / v (according to example 2).
  • This last block is illustrated with a larger area to graphically indicate the use of a larger volume of water at pH 4.5.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Abstract

La présente invention porte sur un procédé d'augmentation de la teneur en composés phénoliques pour des huiles d'olive, lequel procédé comprend les étapes comportant le broyage les olives, le malaxage, la séparation solide-liquide et la séparation liquide-liquide, ledit procédé étant caractérisé en ce qu'il comprend également une mise en contact des olives, de la pâte d'olive, de l'huile d'olive ou d'une phase aqueuse émulsionnée à un pH inférieur à 5, pendant une durée d'au moins 15 secondes, et à une température comprise entre 15 et 35°C.
PCT/ES2013/070198 2013-03-26 2013-03-26 Procédé permettant d'augmenter la teneur en composés phénoliques pour des huiles d'olive WO2014154914A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/ES2013/070198 WO2014154914A1 (fr) 2013-03-26 2013-03-26 Procédé permettant d'augmenter la teneur en composés phénoliques pour des huiles d'olive

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/ES2013/070198 WO2014154914A1 (fr) 2013-03-26 2013-03-26 Procédé permettant d'augmenter la teneur en composés phénoliques pour des huiles d'olive

Publications (1)

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WO2014154914A1 true WO2014154914A1 (fr) 2014-10-02

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018178449A1 (fr) * 2017-03-29 2018-10-04 Oleum Plus, S.L. Procédé d'extraction d'huile d'olive à haute teneur en antioxydants

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0849353A1 (fr) * 1996-12-20 1998-06-24 Unilever N.V. Désamérisation d'huile d'olive
EP0933419A1 (fr) * 1998-01-28 1999-08-04 Unilever N.V. Désamérisation d'huile d'olive

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0849353A1 (fr) * 1996-12-20 1998-06-24 Unilever N.V. Désamérisation d'huile d'olive
EP0933419A1 (fr) * 1998-01-28 1999-08-04 Unilever N.V. Désamérisation d'huile d'olive

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
CHAROENPRASERT, S. ET AL.: "Factors influencing phenolic compounds in table olives (Olea europa ea).", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 60, no. 29, 25 July 2012 (2012-07-25), pages 7081 - 7095 *
GARCIA, J.M. ET AL.: "Hot water dipping of olives (Olea europa ea) for virgin oil debittering", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 53, no. 21, 2005, pages 8248 - 8252 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018178449A1 (fr) * 2017-03-29 2018-10-04 Oleum Plus, S.L. Procédé d'extraction d'huile d'olive à haute teneur en antioxydants

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