Use of Natural Microtalcs during the Virgin Olive Oil Production Process to Increase Its Content in Antioxidant Compounds
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Oil Olive Production at Industrial Scale
2.3. Industrial Oil Yield and Extractability Index
2.4. Analytical Methods
3. Results and Discussion
3.1. Industrial Oil Yield
3.2. Effect of the Additon of FC8KN Natural Microtalc on Olive Oil Quality Parameters
3.3. Effect of the Additon of FC8KN Natural Microtalc on Olive Oil Tocopherol Content
3.4. Effect of the Additon of Natural Microtalc on Olive Oil Oxidative Stability
4. Conclusions
Author Contributions
Funding
Informed Consent Statement
Acknowledgments
Conflicts of Interest
References
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Haversting Date | Acidity (%) | Peroxide Value (mEq O2/kg) | K232 | K270 | ΔK |
---|---|---|---|---|---|
22 Dec, 2011 | 0.20 ± 0.00 | 16.94 ± 2.96 | 1.53 ± 0.01 | 0.13 ± 0.01 | 0.01 ± 0.01 |
23 Dec, 2011 | 0.24 ± 0.02 | 15.08 ± 0.77 | 1.51 ± 0.12 | 0.12 ± 0.02 | 0.00 ± 0.00 |
30 Dec, 2011 | 0.23 ± 0.04 | 16.61 ± 0.01 | 1.48 ± 0.05 | 0.11 ± 0.00 | 0.00 ± 0.00 |
4 Jan, 2012 | 0.20 ± 0.03 | 22.84 ± 1.61 | 1.58 ± 0.06 | 0.10 ± 0.02 | 0.00 ± 0.00 |
12 Jan, 2012 | 0.20 ± 0.00 | 17.53 ± 0.00 | 1.62 ± 0.00 | 0.12 ± 0.00 | 0.00 ± 0.00 |
20 Jan, 2012 | 0.21 ± 0.02 | 20.52 ± 1.75 | 1.55 ± 0.04 | 0.12 ± 0.02 | 0.00 ± 0.00 |
Limits fixed by the IOC [1] | ≤0.80 | ≤20.0 | ≤2.50 | ≤0.22 | ≤0.01 |
Haversting Date | Acidity (%) | Peroxide Value (mEq O2/kg) | K232 | K270 | ΔK |
---|---|---|---|---|---|
10 Jan, 2017 | 0.17 ± 0.00 | 2.93 ± 0.04 | 1.56 ± 0.04 | 0.18 ± 0.02 | 0.00 ± 0.00 |
18 Jan, 2017 | 0.17 ± 0.01 | 3.65 ± 0.06 | 1.64 ± 0.01 | 0.13 ± 0.00 | 0.00 ± 0.00 |
23 Jan, 2017 | 0.19 ± 0.02 | 4.77 ± 0.29 | 1.74 ± 0.01 | 0.15 ± 0.00 | 0.00 ± 0.00 |
26 Jan, 2017 | 0.17 ± 0.00 | 2.67 ± 0.28 | 1.73 ± 0.01 | 0.16 ± 0.00 | 0.00 ± 0.00 |
1 Feb, 2017 | 0.18 ± 0.01 | 3.83 ± 0.18 | 1.55 ± 0.03 | 0.12 ± 0.00 | 0.00 ± 0.00 |
23 Feb, 2017 | 0.28 ± 0.00 | 4.76 ± 0.23 | 1.59 ± 0.03 | 0.11 ± 0.01 | 0.00 ± 0.00 |
Limits fixed by the IOC [1] | ≤0.80 | ≤20.0 | ≤2.50 | ≤0.22 | ≤0.01 |
Harvesting Date | %Δ α-Tocopherol | %Δ β-Tocopherol | %Δ γ-Tocopherol | %Δ Total Tocopherols |
---|---|---|---|---|
10 Jan, 2017 | 9.5 | 10.3 | −12.9 | 7.8 |
13 Jan, 2017 | 5.3 | 5.5 | 9.8 | 5.5 |
18 Jan, 2017 | 4.6 | 25.6 | 10.2 | 6.0 |
23 Jan, 2017 | 10.0 | 7.8 | 11.2 | 10.0 |
26 Jan, 2017 | 13.1 | 10.5 | 15.4 | 13.1 |
1 Feb, 2017 | 22.1 | 25.3 | 7.1 | 21.5 |
7 Feb, 2017 | 8.6 | 6.6 | 16.9 | 9.0 |
9 Feb, 2017 | 4.1 | 1.0 | 1.6 | 3.7 |
16 Feb, 2017 | 17.6 | 9.0 | 13.6 | 17.0 |
21 Feb, 2017 | 16.9 | 6.4 | 5.8 | 15.9 |
23 Feb, 2017 | 4.7 | 5.2 | 15.6 | 5.1 |
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Sánchez, S.; Olivares, I.; Puentes, J.G.; Órpez, R.; La Rubia, M.D.; Pacheco, R.; García Martín, J.F. Use of Natural Microtalcs during the Virgin Olive Oil Production Process to Increase Its Content in Antioxidant Compounds. Processes 2022, 10, 950. https://doi.org/10.3390/pr10050950
Sánchez S, Olivares I, Puentes JG, Órpez R, La Rubia MD, Pacheco R, García Martín JF. Use of Natural Microtalcs during the Virgin Olive Oil Production Process to Increase Its Content in Antioxidant Compounds. Processes. 2022; 10(5):950. https://doi.org/10.3390/pr10050950
Chicago/Turabian StyleSánchez, Sebastián, Inmaculada Olivares, Juan G. Puentes, Rafael Órpez, M. Dolores La Rubia, Rafael Pacheco, and Juan F. García Martín. 2022. "Use of Natural Microtalcs during the Virgin Olive Oil Production Process to Increase Its Content in Antioxidant Compounds" Processes 10, no. 5: 950. https://doi.org/10.3390/pr10050950
APA StyleSánchez, S., Olivares, I., Puentes, J. G., Órpez, R., La Rubia, M. D., Pacheco, R., & García Martín, J. F. (2022). Use of Natural Microtalcs during the Virgin Olive Oil Production Process to Increase Its Content in Antioxidant Compounds. Processes, 10(5), 950. https://doi.org/10.3390/pr10050950