Obtención de aceite de orujo

Pomace oil is the principal by-product in olive oil processing and is currently developing considerably due to the technological advances which the mills have undergone in recent years. This investigation aims at presenting an overview of the complexity of this sector which, with around 100 years of existence, is searching for a role in the new integral strategy of the olive oil industry after the crisis suffered in 2001. Physical extraction, drying and solvent extraction are discussed, along with the influence of the technological treatments on the chemical composition of pomace oil.El aceite de orujo es el principal subproducto en el procesado de aceite de oliva y su obtención se ha transformado considerablemente en los últimos tiempos debido a los avances tecnológicos que han experimentado las almazaras. Este trabajo tiene la finalidad de presentar una panorámica de la complejidad de este sector, de casi 100 años de existencia, que se afana en encontrar su función dentro de la nueva estrategia integral de la industria oleícola después de la crisis sufrida en el año 2001. En el mismo se comentan la extracción física, el secado, así como la extracción con disolvente, y la influencia que tienen los tratamientos tecnológicos sobre la composición química del aceite de orujo.Peer reviewe

Aceite de orujo de oliva comestible concentrado en ácidos triterpénicos, procedimiento de refinación física utilizado para su obtención y recuperación de los componentes funcionales presentes en el aceite crudo

Aceite de orujo de oliva comestible concentrado en ácidos triterpénicos, procedimiento de refinación física utilizado para su obtención y recuperación de los componentes funcionales presentes en el aceite crudo. Procedimiento de refinación de aceite de orujo crudo de oliva obtenido mediante centrifugación o decantación del orujo que comprende la etapa de filtración del aceite de orujo crudo de oliva de partida que se lleva a cabo a través de filtros con una luz comprendida entre el intervalo de 0,1 a 20 micras y a temperatura inferior a 70ºC, preferentemente entre 35-45ºC.Peer reviewedConsejo Superior de Investigaciones Científicas (España), Oleicola El Tejar SCAB1 Patente con informe sobre el estado de la ténic

New Analytical Evidence of Discontinuous Oxidation in Dried Microencapsulated Lipids

24 Páginas; 4 FigurasFormation of hydroperoxy-, keto- and hydroxy-dienes was studied at 40 °C in fatty acid methyl esters (FAME) microencapsulated in a dairy-like matrix formed by lactose and sodium caseinate. The FAME were obtained from conventional sunflower oil and the microcapsules were prepared by freeze-drying of an oil-in-water emulsion. For comparative purposes a neat sample of FAME was also tested. Results showed that for a given content of hydroperoxydienes much more elevated amounts of secondary products were detected in the microencapsulated sample compared to the neat sample of FAME. The contents of keto- and hydroxy-dienes found in the microencapsulated FAME ranged as a whole between 6 and 31 wt% of the analyzed compounds, while the neat sample showed values lower than 1.5 %. Along with the fact that relatively higher contents of polymers were also found in the encapsulated sample, these results can be attributed to lipid droplets with very different oxidation states. On the one hand, the extract would be formed from droplets in early stages of oxidation containing hydroperoxides and very low contents of secondary products and, on the other, from droplets in advanced stages with decreased hydroperoxides and substantial contents of secondary products. Unlike the neat sample, hydroxy-dienes formed with significantly higher amounts than keto-dienes in the microencapsulated FAME, suggesting a possible chemical role of the encapsulation matrix.This work was funded by the “Ministerio de Economía y Competitividad” through project AGL2013-45110-R, “Junta de Andalucía” through project P09-AGR-4622 and CSIC through a PIE project with reference 201270E134.Peer reviewe

Inhibition of hydroperoxy-, keto- and hydroxy-FAME by alpha- and delta-tocopherol at Rancimat conditions

The effects of alpha- and delta-tocopherol on inhibition of hydroperoxides, keto and hydroxy compounds at Rancimat conditions, i.e. 100 ºC and air bubbling, were studied in samples of fatty acid methyl esters (FAME) obtained from high linoleic (HL) and high oleic (HO) sunflower oils. Simple hydroperoxides from methyl linoleate and oleate and keto and hydroxy compounds derived from methyl linoleate hydroperoxides were analyzed by HPLC-UV-ELS. Different tocopherol concentrations, namely, 10, 50, 100, 500 and 1000 mg/kg, were tested. Irrespective of the lipid substrate and the initial concentration of tocopherol, results showed that the content of hydroperoxides accumulated during the induction period was remarkably higher in the samples containing delta-tocopherol. The relative concentrations of oleate hydroperoxides in the HO samples were also higher in the presence of delta-tocopherol. Alpha-tocopherol was more effective in inhibiting hydroperoxides at low levels, being 100 mg/kg its optimal concentration, while delta-tocopherol displayed optimal protection at 1000 mg/kg. Under the oxidation conditions applied, neither alpha- nor delta-tocopherol showed a protective effect on hydroperoxide decomposition at any level assayed. Formation of keto- and hydroxy-dienes was more related to the concentration of their hydroperoxide precursors. Furthermore, both tocopherols gave rise to increased concentrations of ketodienes at 500 and 1000 mg/kg compared to the controls. Such an effect was more pronounced for alpha-tocopherol and in the HL samples.This work was Funded by the Spanish Ministry of Economy and Competitiveness through project AGL2013-45110-R and CSIC through a PIE project with reference 201270E134. The authors also thank the Spanish Ministry of Economy and Competitiveness for supporting Susana Marmesat with a “Juan de la Cierva” contract with reference JCI-2011-08874.Peer Reviewe

Assessment of Discontinuous Oxidation in Microencapsulated FAME based upon Analysis of Hydroperoxy-, Keto- and Hydroperoxydienes

Today there are a number of formulated food o/w emulsions that are dehydrated such as infant formulae and others containing polyunsaturated lipids and oils of nutritional value. As a result of drying, the lipids are microencapsulated in the carbohydrates and/or proteins formerly present in the aqueous phase. Evaluation and control of lipid oxidation in such products are of great significance because of losses of quality and the formation of compounds that may even be detrimental to health. Oxidized droplets may occur in different conditions and complex mixtures of primary, secondary and even advanced oxidation compounds may be detected in quite different proportions to those found in continuous phase. In these cases evaluation of oxidation would be possible by applying a novel HPLC method. In the present study formation of hydroperoxy-, keto- and hydroxy- dienes was studied at 40 ºC in fatty acid methyl esters (FAME) microencapsulated in a dairy-like matrix. The FAME were obtained from conventional sunflower oil and the microcapsules were prepared by freeze-drying of an oil-in-water emulsion containing sodium caseinate and lactose. For comparative purposes a neat sample of FAME was also assayed. Results showed that for a given content of hydroperoxydienes much more elevated amounts of secondary products, i.e. keto- and hydroxy- dienes, were detected in the microencapsulated sample, ranging as a whole between 6 and 31 wt% of the analyzed compounds, compared to the neat sample, which showed values lower than 1.5%. Along with the fact that relatively higher contents of polymers were found in the encapsulated sample, these results can be attributed to lipid droplets with very different oxidation states. On the one hand, the extract would be formed from droplets in early stages of oxidation containing hydroperoxides and very low contents of secondary products and, on the other, from droplets in advanced stages with decreased hydroperoxides and substantial contents of secondary products. Unlike the neat sample, hydroxydienes formed at significantly higher amounts than ketodienes in the microencapsulated FAME, suggesting a possible chemical role of the encapsulation matrix.This work was funded by the Spanish Ministry of Economy and Competitiveness through project AGL2013-45110-RPeer Reviewe

Análisis de aceites y grasas de fritura para producción de biodiesel

6 pages, 2 tables, 3 figures.[EN] Used frying fats and oils with highly variable and uncontrolled quality are used for the production of biodiesel. The objective of this study was to define the analytical methods useful to obtaining information on the quality of the used frying oils as raw material for biodiesels as well as for the characterization of the biodiesels obtained from them. Twentyfour used frying oils from restaurants and domestic fryers were analyzed before and after transesterification to fatty acid methyl esters (FAME). From a detailed analysis of the samples by means of a combination of adsorption and size exclusion chromatography, the quantitative importance of polymeric compounds was deduced both from the direct analysis of the oils and from their FAME. Excellent linear correlation between polar compounds and polar FAME (R 0.9768) was found. The possibilities of interferences from polar fatty acid in the standard method to determine the ester content are defined. Finally, determination of non-polar FAME by silica column is proposed as a good alternative to the gas chromatography method.[ES] Los aceites y grasas de fritura, que se caracterizan por tener una calidad muy variable, se utilizan como material prima para la producción de biodiesel. El objetivo de este estudio es definir la utilidad de los métodos analíticos desarrollados para los aceites y grasas de fritura para caracterizar el biodiesel obtenido. Veinticuatro aceites de fritura procedentes del sector de restauración y de fritura doméstica fueron analizados antes y después de su transesterificación a ésteres metílicos de ácidos grasos. A partir de un análisis detallado mediante cromatografías de adsorción y exclusión, se deduce la importancia cuantitativa de los compuestos de polimerización tanto en el análisis directo de los aceites como en el análisis de los ésteres metílicos. Se encontró una excelente correlación lineal entre los compuestos polares y los ésteres metílicos polares (R=0.9768). Se definen las interferencias de los compuestos formados durante la fritura en el análisis estándar para conocer la calidad del biodiesel y se propone la determinación de ésteres metílicos no polares como una buena alternativa a la determinación cromatográfica estándar.This research work was supported by Junta de Andalucía and MCYT (Project AGL 2004-00148).Peer reviewe

Orujos de dos fases almacenados en balsas

During the harvesting period 1999-2000, real samples of two phases olive pomace were taken from storage ponds in two extraction facilities located in Southern region of Spain , every month until a maximum of five months. In addition, lots of two phases olive pomace and second-centrifuged two phases olive pomace were divided in closed recipients and, also, in opened recipients, and were stored in laboratory at 36 ºC for 0, 1, 2, 4 and 6 months. Samples were analysed for moisture and fat content, and solvent-extracted; the resulting oils were analysed for acidity, fatty acid composition, polar compounds and triglycerides. The results indicate that oil deterioration increases throughout the storage period, particularly those oils extracted from surface and from second-centrifuged two phases olive pomace. The surface/volume ratio in the ponds should be as low as possible. Special attention should be paid to the storage of two phases olive pomace, establishing a maximum of two months in all cases.Durante la campaña 1999-2000 se han tomado muestras reales de orujo de balsas de almacenamiento, cada mes hasta un máximo de 5 meses, y de lotes de orujo de dos fases almacenados en el laboratorio, en recipientes cerrados y abiertos, a 36 ºC durante 0, 2, 4 y 6 meses, correspondientes a masas centrifugadas una y dos veces (repasada). Se han analizado la humedad y riqueza grasa de las muestras y la acidez, composición en ácidos grasos, compuestos polares y triglicéridos de los aceites extraídos con disolvente. Los resultados indican que no es aconsejable el almacenamiento del orujo de dos fases en balsas por un tiempo superior a dos meses ya que podría suponer un serio detrimento a la calidad del aceite obtenido, siendo mayor en aquellos de masas centrifugadas dos veces (repasadas) y, sobre todo, en las zonas superficiales, por lo que las balsas deberían tener una relación superficie/volumen lo menor posible

Production of 4-ethylphenol in alperujo by Lactobacillus pentosus

© 2014 Society of Chemical Industry. BACKGROUND: Alperujo is the paste generated from the two-phase extraction system of olive oil. This wet pomace must be stored for several months and, during this period, the formation of 4-ethyphenol provokes a strong off-odour. The aim of this work was to identify the microorganisms able to produce this volatile phenol. RESULTS: Yeast and bacterial strains were isolated from stored alperujo and tested for their ability to metabolize p-coumaric acid and form 4-ethylphenol. Among them, Lactobacillus pentosus was the microorganism that both in synthetic medium and alperujo gave rise to 4-ethylphenol formation. This microorganism did not grow in alperujo acidified to pH 2, thereby confirming that acidification as the best method to control odour emissions during alperujo storage. CONCLUSION: Lactic acid bacteria, particularly Lactobacillus pentosus, can be responsible for the formation of the off-odour caused by 4-ethylphenol during the storage of alperujo. This odour can be prevented by acidifying the alperujo.This research was supported by the Spanish Government and the European Union FEDER funds through the project AGL-2009-07512. The authors are grateful to Irene de la Rosa for technical help and Oleícola el Tejar SCA for providing the alperujo samples.Peer Reviewe

Effect of temperature on the oxidation of soybean biodiesel

This paper proposes to examine the effect of temperature on the oxidation behavior of biodiesel. Soybean biodiesel was oxidized at different temperatures (room temperature, 60, and 110 °C), and the increase in primary and secondary oxidation products was determined based on the peroxide and anisidine values, respectively, during the induction period (IP). The results indicated that the evolution of hydroperoxides followed zero-order reaction kinetics during the IP at all temperatures, and their rate of formation was exponentially affected by temperature. It was also deduced that temperature influenced the ratio between primary and secondary oxidation products formation, which decreased as the temperature increased. Additionally, it was possible to predict the oxidation behavior of the soybean biodiesel at room temperature by an exponential model fitted to the IP values at different temperatures (70, 80, 90, 100, and 110 °C) using the Rancimat apparatus.The authors are grateful to the São Paulo Research Foundation (FAPESP) for their financial support and to the Coordination for the Improvement of Higher Level or Education Personnel (CAPES) for a scholarship (Process n° BEX 6667/12-0).Peer Reviewe

Multicentre, randomised, single-blind, parallel group trial to compare the effectiveness of a Holter for Parkinson's symptoms against other clinical monitoring methods: study protocol

Introduction In recent years, multiple studies have aimed to develop and validate portable technological devices capable of monitoring the motor complications of Parkinson's disease patients (Parkinson's Holter). The effectiveness of these monitoring devices for improving clinical control is not known. Methods and analysis This is a single-blind, cluster-randomised controlled clinical trial. Neurologists from Spanish health centres will be randomly assigned to one of three study arms (1:1:1): (a) therapeutic adjustment using information from a Parkinson?s Holter that will be worn by their patients for 7 days, (b) therapeutic adjustment using information from a diary of motor fluctuations that will be completed by their patients for 7 days and (c) therapeutic adjustment using clinical information collected during consultation. It is expected that 162 consecutive patients will be included over a period of 6 months. The primary outcome is the efficiency of the Parkinson?s Holter compared with traditional clinical practice in terms of Off time reduction with respect to the baseline (recorded through a diary of motor fluctuations, which will be completed by all patients). As secondary outcomes, changes in variables related to other motor complications (dyskinesia and freezing of gait), quality of life, autonomy in activities of daily living, adherence to the monitoring system and number of doctor?patient contacts will be analysed. The noninferiority of the Parkinson's Holter against the diary of motor fluctuations in terms of Off time reduction will be studied as the exploratory objective. Ethics and dissemination approval for this study has been obtained from the Hospital Universitari de Bellvitge Ethics Committee. The results of this study will inform the practical utility of the objective information provided by a Parkinson's Holter and, therefore, the convenience of adopting this technology in clinical practice and in future clinical trials. We expect public dissemination of the results in 2022.Funding This work is supported by AbbVie S.L.U, the Instituto de Salud Carlos III [DTS17/00195] and the European Fund for Regional Development, 'A way to make Europe'