Articles
Impact of the application of pulsed electric fields to the extraction of virgin olive oil on the resulting olive pomace oil
Article number
1446_50
Pages
391 – 396
Language
English
Abstract
Advances in olive mill technology have led to important changes to the main by-product of olive oil production, olive pomace oil.
The pulsed electric fields (PEF) technology has gained importance in this field for its ease of implementation in olive mills and its ability to improve the extraction and quality of olive oil.
PEF treatments facilitate a more efficient rupture of the fruit membranes, resulting in a better extraction of oil and its main components.
Pilot and industrial scale extraction trials have shown that PEF technology can significantly improve oil yield by up to 25% while simultaneously enhancing the incorporation of phenolic and volatile compounds in virgin olive oils.
In this study, olive pomace oils from two cultivars, ‘Arbequina’ and ‘Manzanilla’, produced in a pilot plant with and without PEF technology have been evaluated.
The findings showed that PEF technology did not significantly alter the fatty acid composition, waxes, or total saturated aliphatic hydrocarbons, while causing a decrease in squalene levels.
However, PEF treatment increased the total sterol content and amount of triterpenic compound alcohols in both cultivars, enhancing their nutritional value.
Overall, the results suggest that PEF technology can lead to a better quality of olive pomace oil.
However, further research is needed to confirm these findings.
The pulsed electric fields (PEF) technology has gained importance in this field for its ease of implementation in olive mills and its ability to improve the extraction and quality of olive oil.
PEF treatments facilitate a more efficient rupture of the fruit membranes, resulting in a better extraction of oil and its main components.
Pilot and industrial scale extraction trials have shown that PEF technology can significantly improve oil yield by up to 25% while simultaneously enhancing the incorporation of phenolic and volatile compounds in virgin olive oils.
In this study, olive pomace oils from two cultivars, ‘Arbequina’ and ‘Manzanilla’, produced in a pilot plant with and without PEF technology have been evaluated.
The findings showed that PEF technology did not significantly alter the fatty acid composition, waxes, or total saturated aliphatic hydrocarbons, while causing a decrease in squalene levels.
However, PEF treatment increased the total sterol content and amount of triterpenic compound alcohols in both cultivars, enhancing their nutritional value.
Overall, the results suggest that PEF technology can lead to a better quality of olive pomace oil.
However, further research is needed to confirm these findings.
Publication
Authors
M.V. Ruiz-Méndez, C. Sanz, A.G. Pérez
Keywords
olive oil processing, olive pomace oil quality, innovative technology
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