Dependence of Fatty-Acid Composition of Edible Oils on Their Enrichment in Olive Phenols
Olive phenol extracts from waste from olive-oil production (alperujo) have been obtained by microwave-assisted extraction and used for edible oil enrichment. The extracts as such or after extractant removal were used to enrich edible oils of different fatty acid composition by liquid−liquid or solid...
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Published in | Journal of agricultural and food chemistry Vol. 57; no. 7; pp. 2797 - 2802 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Washington, DC
American Chemical Society
08.04.2009
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Subjects | |
Online Access | Get full text |
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Summary: | Olive phenol extracts from waste from olive-oil production (alperujo) have been obtained by microwave-assisted extraction and used for edible oil enrichment. The extracts as such or after extractant removal were used to enrich edible oils of different fatty acid composition by liquid−liquid or solid−liquid extraction, respectively. The distribution ratios of the phenols in the different oils [olive-orujo (the waste of milled olives from which low-quality oil is obtained), sunflower, high oleic-acid content sunflower, coconut, and linseed] showed a given order as a function of phenol polarity and molecular weight, with higher distribution factors for more polar and lower molecular-weight phenols. Concerning oil composition, those oils with higher concentration of polyunsaturated fatty acids yielded higher phenol distribution factors; oils with higher concentrations of saturated fatty acids yielded lower distribution factors. |
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Bibliography: | http://dx.doi.org/10.1021/jf803455f |
ISSN: | 0021-8561 1520-5118 |
DOI: | 10.1021/jf803455f |