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Partitioning of predominant lipophilic bioactives (squalene, α‐tocopherol and β‐sitosterol) during olive oil processing
Author(s) -
Seçmeler Özge,
Güçlü Üstündağ Özlem
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14029
Subject(s) - squalene , pomace , tocopherol , olive oil , chemistry , food science , chromatography , botany , biochemistry , vitamin e , antioxidant , biology
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.