Effects of a membrane-based soft purification process on olive oil quality

Hafidi Abdellatif, Pioch Daniel, Ajana Hamid. 2005. Effects of a membrane-based soft purification process on olive oil quality. Food Chemistry, 92 (4) : pp. 607-613.

Journal article ; Article de revue à facteur d'impact
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Abstract : Because of the high temperatures applied in classical refining processes, many quantitative and qualitative changes occur in the chemical compositions of oils. This causes refined olive oil to lose many of its organoleptic and nutritional properties. Research has been carried out to ascertain the influence of a soft purification process, based on oil conditioning, to form micronic aggregates which were subsequently removed by a microfiltration operation. The quasi total acidity and the resulting soaps were removed in a single microfiltration step. The deacidified and filtered oils showed similar peroxide values and the variation of the specific extinction around 270 nm ([delta]K) was slightly improved. The process lowered the monoglyceride contents up to 78% while the diglyceride contents were just slightly decreased. The various sterol components were also lowered (in the range 36-50%) upon treatment. Phenolics were the most affected components; reductions reached 93%. The partitioning of such components between the bulk triglyceridic medium and the aggregate phase are considered with regard to their properties. Despite the low operating temperature, the sensory evaluation of the deacidified and filtered oils still showed poor organoleptic characteristics. (Résumé d'auteur)

Mots-clés Agrovoc : Huile d'olive, Microfiltration, Membrane, Filtre, Acidité, Propriété physicochimique, Composition chimique, Qualité, Propriété organoleptique

Mots-clés complémentaires : Déacidification

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Hafidi Abdellatif, Université Cadi Ayyad (MAR)
  • Ajana Hamid, Université Cadi Ayyad (MAR)

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