Effect of refining on the phenolic composition of crude olive oils |
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Authors: | Aranzazu García M Victoria Ruiz-Méndez Concepción Romero Manuel Brenes |
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Affiliation: | (1) Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012 Seville, Spain |
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Abstract: | By definition, virgin olive oil is consumed unrefined, although a great proportion of the olive oil produced has to be refined
to render it edible. Phenolic compounds are among the substances eliminated during the refining process; in the present work
these were characterized by HPLC, and their evolution during the different refining steps was studied. The complete refining
process removed most polyphenols from oils, but the behavior of individual compounds at each step also was observed. o-Diphenols
(hydroxytyrosol, catechol, and hydroxytyrosol acetate) and flavonoids (luteolin and apigenin) were eliminated first during
the alkaline treatment. Tyrosol and 4-ethylphenol remained in the oil until the deodorization step. A large amount of phenolic
compounds was discovered in the refining by-products such as soapstocks and deodorization distillates. In the latter streams,
the concentrations of tyrosol and 4-ethylphenol reached up to 149 and 3720 mg/kg by-product, respectively. This high level
of 4-ethylphenol and its well-known strong off-odor can interfere during further processing of the deodorization distillates,
and this must be taken into account when deciding what is to become of them. Similarly, the results of this work open the
possibility of recovering phenolic compounds from the “second centrifugation olive oils” by adding a new washing step prior
to the refining process. By including this new step, the most polar polyphenols, hydroxytyrosol and tyrosol, will diffuse
from oil to water and a concentration of up to 1400 mg/L of hydroxytyrosol may be achieved. |
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Keywords: | 4-Ethylphenol hydroxytyrosol olive oil phenolic compounds refining tyrosol |
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