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Deacidification of sulfur olive oil. I. Single‐stage liquid‐liquid extraction of miscella with ethyl alcohol
Author(s) -
Turkay Selma,
Civelekoglu Halidun
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02662322
Subject(s) - hexane , chemistry , extraction (chemistry) , chromatography , glyceride , solvent , ethanol , alcohol , sulfur , fatty acid , olive oil , edible oil , organic chemistry , food science
In this study, a systematic and detailed investigation on liquid‐liquid extraction of sulfur olive oil miscella in hexane with aqueous ethanol solutions was performed. Optimal extraction conditions for recovery of free fatty acids (FFA) with a minor loss of neutral oil were determined in bench‐scale single‐stage extractions. It was concluded that, to ensure deacidification with a low triglycerides loss, it is appropriate to extract the miscella with 30% or more dilute ethanol solutions. It was also noted that under these circumstances the free fatty acid percentage extracted is not affected by increases in contents of FFA and partial glycerides of sulfur olive oil, and the solvent must be saturated with hexane before extraction. Changing the oil:hexane ratio in miscella from 1:2 to 2:1 by weight did not have any significant effect on extraction results.