Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency

Rosemary (Rosmarinus officinalis), garden sage (Salvia officinalis), summer savory (Satureja hortensis), laurel (Laurus nobilis), and other aromatic plants were put in olive oil and exposed to ultrasounds for different duration. Filtrated oils were dissolved in cyclohexane, and UV-Vis measurements were carried out. Absorbance values corresponding to chlorophylls, carotenoids, flavonoids (370 nm), and polyphenols (around 300 nm) were measured. In addition, for some samples, total phenols were determined using Folin-Denis reagent and compared with the similar maceration procedure in water solvent (instead of olive oil). Maceration without ultrasound in olive oil for each plant was also compared with ultrasound-assisted extraction. The results show that significant amount of aromatic content can be extracted in olive oil by applying ultrasounds for only few minutes, especially for Salvia officinalis powder. The use of UV-Vis measurements is simple but enough to examine the extent of phenol content extraction through such maceration procedure.

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Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time

Food Chemistry ◽

10.1016/j.foodchem.2019.03.041 ◽

2019 ◽

Vol 289 ◽

pp. 7-15 ◽

Cited By ~ 17

Author(s):

Agnese Taticchi ◽

Roberto Selvaggini ◽

Sonia Esposto ◽

Beatrice Sordini ◽

Gianluca Veneziani ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Physicochemical Characterization ◽

Maturity Index ◽

Industrial Scale ◽

Ultrasound Assisted Extraction ◽

Assisted Extraction ◽

Ultrasound Assisted

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Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product

Life ◽

10.3390/life11090974 ◽

2021 ◽

Vol 11 (9) ◽

pp. 974

Author(s):

Mohammad Amin Aliyari ◽

Karamatollah Rezaei

Keyword(s):

Oxidative Stability ◽

Olive Oil ◽

Leaf Extract ◽

Control Sample ◽

Olive Leaf ◽

Ultrasound Assisted Extraction ◽

Olive Leaf Extract ◽

Polyphenolic Extract ◽

Assisted Extraction ◽

Ultrasound Assisted

French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for synthetic preservatives, were studied. According to the results, the addition of olive oil at higher levels (75% and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. It was also found that OLE could be used as a preservative instead of commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability.

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Cnicus benedictus Oil as a Raw Material for Biodiesel: Extraction Optimization and Biodiesel Yield

Sustainability ◽

10.3390/su132313193 ◽

2021 ◽

Vol 13 (23) ◽

pp. 13193

Author(s):

Petronela Lina Matei ◽

Cristina Busuioc ◽

Niculina Ionescu ◽

Anicuta Stoica-Guzun ◽

Nicoleta-Aurelia Chira

Keyword(s):

Extraction Methods ◽

Raw Material ◽

Extraction Time ◽

Process Efficiency ◽

Liquid Ratio ◽

Ultrasound Assisted Extraction ◽

Batch Extraction ◽

Assisted Extraction ◽

Ultrasound Assisted ◽

Solid Liquid

Cnicus benedictus fruits were used as raw material to extract oil, and the resulting oil was converted into biodiesel. Two extraction methods were tested: batch extraction, and ultrasound assisted extraction. Response surface methodology was considered for the optimization of the process efficiency. The selected key independent variables were temperature, extraction time, and solid/liquid ratio for batch extraction and ultrasound intensity, temperature, and extraction time for the ultrasound assisted extraction, respectively. The optimal working conditions are different for the two extraction techniques, with respect to temperature, solid/liquid ratio, and extraction time, respectively, leading to higher extraction efficiency in the case of the ultrasound-assisted extraction. Cnicus benedictus oil obtained under the optimal extraction conditions was further esterified with methanol under acid catalysis to yield biodiesel. The biodiesel was characterized through 1H-NMR and the main fuel properties were determined.

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Comparison of Sample Preparation Methods for Multielements Analysis of Olive Oil by ICP-MS

Methods and Protocols ◽

10.3390/mps2030072 ◽

2019 ◽

Vol 2 (3) ◽

pp. 72

Author(s):

Fadwa Damak ◽

Maki Asano ◽

Koji Baba ◽

Mohamed Ksibi ◽

Kenji Tamura

Keyword(s):

Olive Oil ◽

Inductively Coupled Plasma ◽

Microwave Digestion ◽

Detection Limits ◽

Organic Load ◽

Ultrasound Assisted Extraction ◽

Olive Oils ◽

Assisted Extraction ◽

Icp Ms ◽

Ultrasound Assisted

Elemental analysis of olive oils by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) is challenging because of the high organic load in olive oil samples and the low analyte concentrations. However, conflicting operating procedures in the preparation of oils prior to analysis by ICP-MS have been reported to overcome these difficulties. This study compared three methods of inorganic elements’ extraction from olive oils: The two commonly used microwave-assisted, acid digestion, and liquid–liquid, ultrasound-assisted extraction methods; and an optimized method: The combined microwave digestion-evaporation. Overall, microwave digestion-based methods did not compare opportunely, and ultrasound-assisted extraction was found to provide the best accord between simplicity of use, detection limits and precision improvement. The detection limits were in the range of 0.3–160 µg·kg-1, 0.012–190 µg·kg−1 and 0.00061–1.5 µg·kg−1, while repeatabilities were in the range of 5–21%, 5.4–99% and 5.1–40% for the microwave digestion, the combined digestion-evaporation and the ultrasound assisted extraction, respectively. The ultrasound-assisted extraction is therefore recommended as a preparation method for olive oils prior to analysis by ICP-MS. The broader range of elements that can be accurately detected is expected to help increase the discriminatory power and performance of geographical traceability models.

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ULTRASOUND-ASSISTED EXTRACTION OF OLIVE OIL

International Journal for Innovation Education and Research ◽

10.31686/ijier.vol9.iss6.3143 ◽

2021 ◽

Vol 9 (6) ◽

pp. 10-19

Author(s):

Ihana Aguiar Severo ◽

Mariane B. Fagundes ◽

Fabrizio da F. Barbosa

Keyword(s):

Olive Oil ◽

Extraction Process ◽

Economic Modeling ◽

Economic Viability ◽

Ultrasound Assisted Extraction ◽

Manufacturing Costs ◽

Assisted Extraction ◽

Ultrasound Assisted ◽

One Year ◽

Cost Parameters

The objective of this work was to perform a preliminary economic analysis of the ultrasound-assisted extraction process of olive oil and compare it with the manufacturing costs of the conventional extraction process. The DWSIM software was used for economic modeling considering data found in the literature; the five cost parameters were considered. The results showed a cost of USD 126.50/kg of olive oil in the proposed process. Although expensive, about 54,350 bottles more of oil could be produced due to the higher yield that can be obtained. In parallel, about USD 11,350,000.00 could be earned in one year of operation. In this sense, more research must be done to demonstrate the economic viability of this type of industry, to improve the operations and the costs of manufacturing until the process becomes profitable.

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Innovative Extraction Techniques for the Optimum Extraction of Phenolic Compounds from Peanut Meal and Evaluation of Their Biological Activities

Advances in Nutrition & Food Science ◽

10.33140/anfs.04.02.2 ◽

2019 ◽

Vol 4 (2) ◽

Keyword(s):

Phenolic Compounds ◽

Carcinoma Cell ◽

Biological Activities ◽

Peanut Meal ◽

Ultrasound Assisted Extraction ◽

Carcinoma Cell Lines ◽

Assisted Extraction ◽

Phenolic Extract ◽

Ultrasound Assisted ◽

Water Ratio

There is a worldwide demand for phenolic compounds (PC) because they exhibit several biological activities. This work aimed at extracting phenolic compounds from peanut meal. The methods of extraction were mainly: conventional solvent extraction (traditional methods) and ultrasound assisted extraction (recent methods) and comparing their results. Peanut meal (PM) was prepared by defatting with n-hexane, and then extracted by the two previous methods. First, the conventional solvents used were 80% methanol, ethanol, acetone, isopropanol, and distilled water. Then studied Different parameters such as meal: water ratio, also the effect of temperature and the pH on the extraction process. Second, ultrasonic assisted extractions (USAE), the parameters investigated were temperature, time and speed of sonication. Finally, all the extracts were analyzed by HPLC for their phenolic contents. Results indicated that the highest extracted PC achieved by solvents was in distilled water where 1:100, Meal: Water ratio which extracted 40 mg PC / g PM at 30& 35°C. Highest extracted PC was achieved by alkaline medium at pH 12 more than acidic and neutral medium. While (USAE) at speed 8 ultrasonication and temperature 30ᵒC, extracted 49.2mg PC /g PM. Sothe ultrasound assisted extraction exhibited great influence on the extraction of phenolic compounds from peanut meal. The ultrasonic peanut extract was examined for its antioxidant, antimicrobial and anticarcinogenic activities. The antioxidant activity of PM phenolic extract prepared by ultrasonic technique, was measured by, β-carotene, and DPPH methods, and reducing antioxidant power. Results revealed values: 84.57, 57.72 and 5960 respectively. The PM extract showed different levels of antimicrobial activity against the pathogenic bacteria used. As for the anticarcinogenic effect PM phenolic extract most effective on inhibiting colon carcinoma and lung carcinoma cell lines with IC50 = 20.7 and 20.8 µ/ml., respectively. This was followed by intestinal carcinoma and liver carcinoma cell lines with IC50= 39.6 and 40.2µ/ml.

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