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Deacidification of High-acid Olive Oil

机译：高酸橄榄油的脱酸

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The objective of the present work was to improve the quality of high-free fatty acid olive (HFFAO) oil. Silica gel (SG) was used as adsorbent by applying filtration and stirring techniques. Chemical treatments with alkali using NaOH and/or Ca(OH)2 were also conducted to neutralize the acidity of HFFAO oil. The percentages of linoleic acid (C18:2) in the neutralized oils were lower than those in the reference olive oil. Untreated and treated HFFAO oil samples were stored under accelerated conditions for 30 days. The progress of oxidation at 60°C was followed by measuring acid value (AV), the formation of oxidative products (peroxide value (PV) and p-anisidine value (AnV)), total phenolic compounds (TPC), recording radical scavenging activity (RSA) toward 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and inhibition of β-carotene in a linoleate model system. The results indicated that SG and alkali treatments were effective in reducing the acidity of HFFAO oil. Generally, alkali treatments reduced the AV of HFFAO oil, while treatments with SG induced variable degrees of improvements in HFFAO oil acidity. Alkali treatments resulted in increasing the PV levels to 35 and 28 meq peroxide kg?1 oil for HFFAO treated with soda and lime, respectively. The corresponding improvement in the PV reduction (%) for HFFAO oil using SG was in the range of 10.5% to 47.3%.Treatments with SG or alkali resulted in reduction of AnV, wherein filtration with SG had a remarkable effect on AnV. Levels of TPC were reduced (ca. 70%) with alkali treatments, while treatments with SG resulted in reduction of about 22-48%. Antiradical properties of HFFAO oils were compared using stable DPPH free radicals. After 60 min incubation with DPPH, 78% of DPPH radicals were quenched by control sample, while HFFAO oils treated with SG or alkali were able to quench from 48 to 56%. Different SG and alkali treatments were not effective in inhibiting the oxidation of linoleic acid and the subsequent bleaching of β-carotene in comparison with the control. During autoxidation experiments the same trends of results was noted for both control and treated oils.Practical application: Olive oil is one of the most important edible oils in the world. Crude vegetable oils refined to remove free fatty acids (FFA) as well as other impurities that affect flavor, odor and appearance of oils. Deacidification process significantly influences the economics of oil production. Several methods to remove FFA have been developed to enhance the value of degraded vegetable oils, for example, physical refining based on distillation and chemical refining with sodium hydroxide. In this work, the quality of high-free fatty acid olive (HFFAO) oil was improved using silica gel (SG) as an adsorbent by applying filtration and stirring methods. The results stated that SG with small particle size permitted high adsorbing capacity and close to that induced with chemical treatments which are used commercially in a large scale to improve oil quality.
机译：当前工作的目的是提高高游离脂肪酸橄榄（HFFAO）油的质量。通过应用过滤和搅拌技术，硅胶（SG）被用作吸附剂。还进行了使用NaOH和/或Ca（OH）2的碱化学处理，以中和HFFAO油的酸度。中和后的油中亚油酸（C18：2）的百分比低于参考橄榄油中的百分比。未经处理和处理过的HFFAO油样品在加速条件下存储30天。在60°C氧化过程中，依次测量酸值（AV），氧化产物的形成（过氧化物值（PV）和对茴香胺值（AnV）），总酚类化合物（TPC），记录自由基清除活性（RSA）对亚油酸酯模型系统中的1,1-二苯基-2-吡啶并肼基（DPPH）自由基和β-胡萝卜素的抑制作用。结果表明，SG和碱处理可有效降低HFFAO油的酸度。通常，碱处理会降低HFFAO油的AV，而SG处理则会引起HFFAO油酸度的不同程度的改善。碱处理导致分别用苏打水和石灰处理的HFFAO的PV值分别增加到35和28毫克当量kg？1油。使用SG的HFFAO油的PV降低率（％）的相应提高在10.5％至47.3％的范围内。用SG或碱处理导致AnV降低，其中SG过滤对AnV有显着影响。用碱处理可降低TPC水平（约70％），而用SG处理可降低约22-48％。使用稳定的DPPH自由基比较了HFFAO油的抗自由基性能。与DPPH孵育60分钟后，对照样品可淬灭78％的DPPH自由基，而经SG或碱处理的HFFAO油则可淬灭48％至56％。与对照相比，不同的SG和碱处理对抑制亚油酸的氧化以及随后的β-胡萝卜素的漂白没有效果。在自氧化实验中，对照油和经处理的油均观察到相同的趋势。实际应用：橄榄油是世界上最重要的食用油之一。精制粗植物油以去除游离脂肪酸（FFA）以及其他影响油的味道，气味和外观的杂质。脱酸过程极大地影响了石油生产的经济性。已经开发了几种去除FFA的方法来提高降解植物油的价值，例如，基于蒸馏的物理精制和氢氧化钠的化学精制。在这项工作中，通过应用过滤和搅拌方法，使用硅胶（SG）作为吸附剂，提高了高游离脂肪酸橄榄（HFFAO）油的质量。结果表明，小粒径的SG允许高吸附能力，并且接近于化学处理所诱导的吸附能力，化学处理已在商业上大规模使用以改善油质。

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