Premium
Concentration of sterols and tocopherols from olive oil with supercritical carbon dioxide
Author(s) -
Ibáñez Elena,
Hurtado Benavides Andrés M.,
Señoráns Francisco J.,
Reglero Guillermo
Publication year - 2002
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/s11746-002-0636-x
Subject(s) - supercritical fluid extraction , supercritical fluid , supercritical carbon dioxide , olive oil , extraction (chemistry) , chemistry , chromatography , raschig ring , organic chemistry , food science , packed bed
A process based on the use of a semicontinuous countercurrent supercritical fluid extraction has been developed to isolate and concentrate minor compounds, such as sterols and tocopherols, from olive oil. In the present work, an evaluation of the efficiency of different random packing materials (Raschig rings, Dixon rings, Fenske rings, and glass beads) to selectively separate sterols and tocopherols from olive oil has been performed. Parameters such as recovery, enrichment, and selectivity vs. TG are discussed. Considering the importance of supercritical fluid extraction as a clean processing technology and the interest in minor compounds with nutraceutical properties from olive oil, the process studied represents an alternative to the reuse of low‐quality olive oil to extract high added‐value products.