1. Partitioning of predominant lipophilic bioactives (squalene, α‐tocopherol and β‐sitosterol) during olive oil processing
- Author
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Özlem Güçlü Üstündağ and Özge Seçmeler
- Subjects
0303 health sciences ,030309 nutrition & dietetics ,Chemistry ,Process development ,Pomace ,04 agricultural and veterinary sciences ,040401 food science ,Industrial and Manufacturing Engineering ,03 medical and health sciences ,Squalene ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Tocopherol ,Food science ,Food Science ,Olive oil - Abstract
The partitioning of predominant lipophilic olive bioactives (squalene, β‐sitosterol and α‐tocopherol) in olive oil processing was studied for the first time using common integrated olive milling plant. 7% of the oil and 5% of the squalene present in the olives was lost in the last pomace. β‐sitosterol and α‐tocopherol, which are mainly concentrated in the seed of the olive fruit, was recovered in virgin olive oil to a lesser extent (66%, 67%) while 10% were lost in last pomace. Thus, the loss of β‐sitosterol and α‐tocopherol was higher than that of squalene and oil, due to nonrecovered bound forms. 19% of the α‐tocopherol and 21% of the β‐sitosterol loss was unaccounted for, which can be attributed to degradation of α‐tocopherol and incomplete recovery of sterols from the olive and pomace matrices. This study provides a basis for process development studies.
- Published
- 2018