A selective extraction of hydroxytyrosol rich olive oil from alperujo

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dc.contributor.authorCalvo Garrido, Lourdes
dc.contributor.authorTirado Armesto, Diego Felipe
dc.contributor.authorFuente, Esther de la
dc.contributor.authorCalvo Garrido, María Lourdes
dc.date.accessioned2023-06-17T12:45:10Z
dc.date.available2023-06-17T12:45:10Z
dc.date.issued2019
dc.description.abstractAlperujo, the solid-liquid waste generated by the current two-phase method of olive oil extraction, was dried, milled and treated with supercritical carbon dioxide (sc-CO2) to obtain a hydroxytyrosol (HT)-rich oil. At first, extraction rates were analysed as a function of operating variables and the pre-condition of the raw material. Samples with particle size diameter<0.80mm and in equilibrium moisture (1%) with the atmosphere, improved oil extraction yield almost 40% compared with samples with the whole range of particle sizes. Extraction yield improved with solvent flow rate, but a minimum residence time was required. The optimum was 0.18 kg h−1 (7.5 kg CO2 h−1 kg biomass−1). Higher pressures and lower temperatures resulted in higher extraction yields; at 30 MPa and 323 K the extraction curve slope was close to the theoretical oil solubility and the yield was 13%, like that obtained with n-hexane by Soxhlet (14%). However, the HPLC-DAD analysis identified higher HT concentration (1900 ppm) in the supercritical extracts at the highest temperature. Consequently, at 373 K, the total phenol content and the antioxidant capacity of the extracts was uppermost. No HT was found in the n-hexane extracts.
dc.description.departmentDepto. de Ingeniería Química y de Materiales
dc.description.facultyFac. de Ciencias Químicas
dc.description.refereedTRUE
dc.description.statuspub
dc.eprint.idhttps://eprints.ucm.es/id/eprint/76667
dc.identifier.doi10.1016/j.jfoodeng.2019.07.030
dc.identifier.issn0260-8774
dc.identifier.officialurlhttps://doi.org/10.1016/j.jfoodeng.2019.07.030
dc.identifier.urihttps://hdl.handle.net/20.500.14352/12895
dc.issue.number263
dc.journal.titleJournal of Food Engineering
dc.language.isoeng
dc.page.final416
dc.page.initial409
dc.publisherElsevier
dc.rights.accessRightsopen access
dc.subject.cdu66.0
dc.subject.cdu620
dc.subject.keywordOlive oil
dc.subject.keywordSupercritical extraction
dc.subject.keywordAntioxidant capacity
dc.subject.keywordTotal phenol content
dc.subject.keywordFood-grade ingredient
dc.subject.ucmIngeniería química
dc.subject.ucmMateriales
dc.subject.unesco3303 Ingeniería y Tecnología Químicas
dc.subject.unesco3312 Tecnología de Materiales
dc.titleA selective extraction of hydroxytyrosol rich olive oil from alperujo
dc.typejournal article
dspace.entity.typePublication
relation.isAuthorOfPublicationf2587cb3-725d-4333-90ba-d4aac12ec04c
relation.isAuthorOfPublication.latestForDiscoveryf2587cb3-725d-4333-90ba-d4aac12ec04c
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