scholarly journals Maceration of Extra Virgin Olive Oil with Common Aromatic Plants Using Ultrasound-Assisted Extraction: An UV-Vis Spectroscopic Investigation

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Ozren Jović ◽  
Iva Habinovec ◽  
Nives Galić ◽  
Marijan Andrašec
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Salvia Officinalis ◽  
Aromatic Plants ◽  
Ultrasound Assisted Extraction ◽  
Water Solvent ◽  
Aromatic Content ◽  
Assisted Extraction ◽  
Ultrasound Assisted

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.

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

2013 ◽  
Vol 115 (9) ◽  
pp. 1062-1069 ◽  
Author(s):  
Maria Lisa Clodoveo ◽  
Viviana Durante ◽  
Domenico La Notte ◽  
Rossana Punzi ◽  
Giuseppe Gambacorta
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Process Efficiency ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

scholarly journals Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil

2020 ◽  
Vol 135 ◽  
pp. 109305
Author(s):  
Victória Perceval Soares ◽  
Mariane Bittencourt Fagundes ◽  
Daniela Rigo Guerra ◽  
Yasmim Sena Vaz Leães ◽  
Caroline Sefrin Speroni ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Ultrasound Assisted

scholarly journals 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 ◽  
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.

scholarly journals Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

2017 ◽  
Vol 68 (2) ◽  
pp. 189 ◽  
Author(s):  
A. Y. Aydar ◽  
N. Bağdatlıoğlu ◽  
O. Köseoğlu
Keyword(s):  
Olive Oil ◽  
Initial Temperature ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Maximum Level ◽  
Extra Virgin Olive Oil ◽  
Extraction Yield ◽  
Ultrasound Assisted Extraction ◽  
Total Antioxidant ◽  
Experimental Values

In this study, the effects of different extraction parameters including ultrasound time, temperature and malaxation time on olive oil quality were investigated. The extraction variables ultrasound initial temperature (20–50 °C), ultrasound time (2–10 min) and malaxation time (30–50 min) were studied to obtain ideal conditions of ultrasonic treatment on the olive paste for obtaining of a greater yield in the extraction of oil, while maintaining a maximum level of commercial quality. To evaluate the level of commercial quality, absorbance in the UV region, peroxide (PV) and free acidity values (AV), the total chlorophyll, carotenoid, phenol contents, total antioxidant activity and sensory analysis of EVOOs extracted from Edremit cultivar were determined. The optimum conditions were found to be 50 °C, 2 min and 43.23 min for ultrasound initial temperature, sonication time and malaxation time, respectively. This optimal condition gave an extraction yield of 8.25 % and the acidity value of 0.24 mg oleic acid/100 g olive oil. The experimental values obtained under optimal conditions were in agreement with the theoretical values.

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

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.

scholarly journals ULTRASOUND-ASSISTED EXTRACTION OF OLIVE OIL

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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