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Effects of neutralization with lime on the quality of acid olive oil
Author(s) -
Essid K.,
Trabelsi M.,
Frikha M. H.
Publication year - 2006
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/s11746-006-5041-y
Subject(s) - lime , neutralization , calcium hydroxide , chemistry , sodium hydroxide , hydrolysis , nuclear chemistry , pulp and paper industry , organic chemistry , materials science , metallurgy , biology , antibody , engineering , immunology
The technique described in this study makes it possible to neutralize olive oils having very high acidities. The neutralization is carried out in a solid‐liquid biphasic medium, which is slightly hydrated, by substituting lime (calcium hydroxide, an inexpensive and locally manufactured product) for soda (sodium hydroxide) as the neutralizing agent. Neutralization by lime limits TAG hydrolysis. The use of lime as a neutralizing agent makes it possible to preserve almost 80% of the α‐tocopherol. Oils neutralized with lime have higher temperatures of thermal decomposition than oils neutralized with soda. Oils neutralized with lime had better oxidative stability because natural antioxidants were preserved. Oils neutralized by lime conformed with international olive oil standards.