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Difficulties in physical refining of olive oil, due to presence of triterpene ‘oleanolic acid’
Author(s) -
Severge A.
Publication year - 1983
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/bf02679792
Subject(s) - oleanolic acid , refining (metallurgy) , triterpene , olive oil , pulp and paper industry , process engineering , chemistry , environmental science , computer science , engineering , food science , medicine , alternative medicine , pathology
Oleanolic acid was found to be responsible for the turbidity frequently observed in physically refined olive oil. General procedures for eliminating this problem and improving the final quality have been discussed. Special attention was given to optimizing the operating parameters of the deodorizer and keeping the rest of the physical refining process constant.