Olive extraction

Z. Blavek. The blood pressure lower- OE112 ing principle of olive extracts. Arch Int Pharmacodyn Ther 1957 112 ... 

Cardoso et al. [13] also compared the dependency of the viscoelastic properties of mature OPE/calcium gels upon the polymer and calcium concentrations to those of the LMP. They showed that, for these variables, both pectin systems exhibited a power law dependence of the G. At pH 7, for the different concentrations of non-esterified carboxyl groups available in the pectin (o-GalA ), the PPE/calcium and citrus LMP/calcium systems exhibited similar dependencies on the calcium concentration (Fig. 8a), with a power law dependence of 2.9-3.3. Still, the gelling ability of OPE/calcium systems was more dependent on the polymer concentration than the citrus pectin. For the different calcium concentrations tested, the corresponding exponents of power law dependency were approximately 3.0 and 1.9 for OPE/calcium and citrus LMP/calcium systems, respectively (Fig. 8b). These results also confirm the lower capability of the pectic olive extracts to form, under similar ionic conditions, elastically effective junctions zones. 

Figure 9.1 Flow chart for olive extraction by pressing.

Figure 9.2 Flow sheet for olive extraction in a three phase centrifugal system.

Total aliphatic alcohol content does not usually exceed 35 mg/100 g oil. In olive-extracted oil, the level of fatty alcohols is ten times higher or even greater. Dry climatic conditions and high temperatures may cause high alkanol content of olive oil. 

Olivamidopropyl dimethyl glycine. See Olivamidopropyl betaine Olive amides, N-[3-(dimethylamino) propyl], N-oxide. See Olivamidopropylamine oxide Olive extract. See Olive (Olea europaea) extract Olive husk oil. See Olive (Olea europaea) husk oil... 

Synonyms Olea europaea Olea europaea extract Olive extract... 

McDonald S, Prenzler PD, Antolovich M, Robards K. Phenolic content and antioxidant activity of olive extracts. Food Chem 2001 73 73-84. 

Most of the trichloroethylene produced is used for metal degreasing. Other important uses are in the scouring of wool and as an extractive solvent, e.g. for olive and soya bean oils. Minor uses are as a heat transfer medium, anaesthetic, insecticide and fumigant, paint remover and fire extinguisher. 

In the past, expression presses were used in many processes for extracting oil and juice, generally from seeds and fruits such as olives. Batch presses were typically used in these apphcations, and hand unloading of the pressed cake was often required. Batch presses that require hand unloading or extensive cleaning between pressings are rarely used now descriptions of various types are presented in earlier editions of this handbook. This section, therefore, describes mainly continuous presses. 

D. L. Allen, K. S. Scott and J. S. Oliver, Comparison of solid-phase extraction and supercritical fluid exti action for the analysis of moipliine in whole blood , 7. Anal. Toxicol. 23 216-218 (1999). 

Sulfurol, n. sulfocarbon oil (olive oil extracted from marc, esp. with CS2). 

Lippi et. al (87) and Dirstine (88) circumvented titration by converting the liberated fatty acids into copper salts, which after extraction in chloroform are reacted with diethyldithio-carbamate to form a colored complex which is measured photometrically. While the end point appears to be more sensitive than the pH end point determination, the advantages are outweighed by the additional steps of solvent extraction, centrifugation and incomplete extraction when low concentrations of copper salts are present. Other substrates used for the measurement of lipase activity have been tributyrin ( ), phenyl laurate (90), p-nit ro-pheny1-stearate and 3-naphthyl laurate (91). It has been shown that these substrates are hydrolyzed by esterases and thus lack specificity for lipase. Studies on patients with pancreatitis indicate olive oil emulsion is definitely superior to water soluble esters as substrates for measuring serum lipase activity. 

As an example consider the data presented in Tables 35.1-35.4. These tables are extracted from a much larger data base obtained in an international cooperative study on the sensory aspects of olive oils [1]. Table 35.1 gives the mean scores for 16 samples of olive oil with respect to six appearance attributes given by a Dutch sensory panel. Table 35.2 gives similar scores for the same samples as judged by a... 

Concentrate the acetonitrile extracts obtained above to dryness below 40 °C with the rotary evaporator. Dissolve the residues in 2 mL of acetone. Quantitatively transfer the acetone extracts to a culture tube with a Teflon screw-cap containing 250 xL of acetone-olive oil keeper (1 1, v/v). Evaporate the acetone on a heating block not exceeding 40 °C under a stream of air. Wrap the threads on the Teflon culture mbe with Teflon tape and add 2.0 mL of 50% (w/w) sodium hydroxide. Cap tightly and heat the Teflon culture tube at approximately 200 °C for 3 h. 

The choice of alkali was more difficult. In Leblanc s time, the alkali was generally a carbonate (C03) or hydroxide (OH) of potassium or sodium extracted from the ashes of salt-rich plants. For example, northerners made an odoriferous soft soap by burning wood and boiling its ashes with animal fat or fish oil. In Spain, Marseilles, Genoa, and Venice, hard Castile soap was made by boiling olive oil with the ashes of seaweed and shore plants. 

Aqueous simulants — HPLC with UV detection. Olive oil extracted with dilute sodium hydrogen carbonate and the aqueous extract acidified and examined by HPLC Headspace GC with automated sample injection and specific nitrogen detector. Confirmation by GC-MS if required Headspace GC of the polymer dissolved in N,N-dimethylacetamide. 

GC of aqueous simulant or water extract of olive oil using cold on-column injector. 1,4 butane diol internal standard Solvent extraction with dichloromethane and concurrent derivatisation with 9-(methylaminomethyl)anthracene. Fluorescent derivatives analysed by HPLC with fluorescence detection... 

Bis-derivitisation with fluorescamine and HPLC with fluorescence detection Aqueous simulants — HPLC with fluorescence detection. Olive oil extracted with methanol /water after addition of hexane Aqueous simulants — HPLC with UV detection. Olive oil extracted with 80% aqueous acetonitrile Headspace GC with FID detection and pentane internal standard Aqueous simulants GC. Olive oil extracted with water/ethanol and GC detection... 

Aqueous simulants examined by HPLC with UV detection. Olive oil extracted with distilled water, with determination in the water extract... 

Part 27 Determination of 2,4,6-triamino-1,3,5-triazine in food simulants Aqueous simulants — HPLC with UV detection 230 nm. Olive oil extracted with water/isopropanol... 

The mixture is then chilled in an ice bath for at least 3 hours, and the olive-brown precipitate of the sparingly soluble copper complex of imidazole derivatives is filtered. The product is washed with about 500 ml. of cold water, suspended while moist (Note 4) in 11. of water, and rendered just acid to litmus by the addition of concentrated hydrochloric acid (about 40 ml.). Hydrogen sulfide is then passed into the suspension, with frequent shaking, until precipitation of the copper is complete (2-3 hours). The precipitate is filtered and extracted with 500 ml. of hot water in two or three portions. The clear, light brown to reddish brown filtrate and washings are boiled for 15 minutes, and then 60 g. (0.26 mole) of picric acid is added with stirring heating is continued until solution is complete. 

By the nature of the process by which olive oil is extracted from the olive, the oil is susceptible to contamination. The high price associated with olive oil of the highest purity— extra virgin olive oil — also leads to falsification by unscrupulous vendors who blend with less costly oils such as com, peanut, and soybean oil. Various analytical techniques have been devised to authenticate the purity of olive oil by detecting certain oil components. 

Virgin olive oil contains considerable amounts of simple phenols that have a great effect on the stability/sensory and nutritional characteristics of the product. Some of the most representative are hydroxytyrosol (3,4-dihydroxyphenylethanol) and tyrosol (4-hydroxyphenylethanol) however, phenolic compounds are removed when the oil is refined (Tovar and others 2001). The phenolic content of virgin olive oil is influenced by the variety, location, degree of ripeness, and type of oil extraction procedure used, and that is why hydroxytyrosol can be considered as an indicator of maturation for olives (Esti and others 1998). Hydroxytyrosol concentrations are correlated with the stability of the oil, whereas those of tyrosol are not (Visioli and Galli 1998). 

Oleuropein (the most abundant bitter principle) and its analog ligstroside, both sec-oiridoid biophenols, were extracted from Hojiblanca black olives (Piperno and others 2004). Secoiridoids are present exclusively in plants of the Oleraceae family (Tripoli and others 2005). Oleuropein is present in high amounts (6000 90 mg/100 g DW) in the leaves of the olive tree (Le Tutour and others 1992), but it is also present in all constituent parts of the fruit peel, pulp, and seed (Servili and others 1999). 

De la Torre-Carbot K, Jauregui O, Gimeno E, Castellote AI, Lamuela-Raventos RM and Lopez-Sabater M. 2005. Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS. J Agric Food Chem 53(11 ) 4331 —4340. 

Montedoro G, Servili M, Baldioli M and Miniati E. 1992a. Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. J Agric Food Chem 40 1571-1576. 

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