Dependence of Fatty-Acid Composition of Edible Oils on Their Enrichment in Olive Phenols

• Published in: Journal of agricultural and food chemistry Vol. 57; no. 7; pp. 2797 - 2802
• Main Authors: Girón, María Victoria, Ruiz-Jiménez, José, Luque de Castro, María Dolores
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 08.04.2009
• Subjects: alperujo extracts; Biological and medical sciences; Chemical Composition of Foods/Feeds; coconut oil; enriched foods; extracts; Fat industries; fatty acid composition; Fatty Acids - analysis; Fatty Acids, Unsaturated - analysis; Food engineering; Food industries; food processing wastes; Food, Fortified - analysis; Fruit - chemistry; Fundamental and applied biological sciences. Psychology; General aspects; Industrial Waste - analysis; linseed oil; Olea - chemistry; Olive Oil; olives; phenol distribution factors; phenols; Phenols - analysis; Plant Extracts - chemistry; Plant Oils - analysis; Plant Oils - chemistry; polyunsaturated fatty acids; saturated fatty acids; sunflower oil; distribution factor; Edible oil-enrichment; olive phenols; microwave-assisted extraction; alperujo; Enrichment; Microwave; Edible oil; Olive; Phenol; Distribution; Phenols; Chemical composition; Extraction
• DOI: 10.1021/jf803455f
• ISSN: 0021-8561

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.