Dependence of fatty-acid composition of edible oils on their enrichment in olive phenols.
Olive phenol extracts from waste from olive-oil production (alperujo) have been obtained by microwave-assisted extraction and used for edible oil enrichment. The extracts as such or after extractant removal were used to enrich edible oils of different fatty acid composition by liquid-liquid or solid-liquid extraction, respectively. The distribution ratios of the phenols in the different oils [olive-orujo (the waste of milled olives from which low-quality oil is obtained), sunflower, high oleic-acid content sunflower, coconut, and linseed] showed a given order as a function of phenol polarity and molecular weight, with higher distribution factors for more polar and lower molecular-weight phenols. Concerning oil composition, those oils with higher concentration of polyunsaturated fatty acids yielded higher phenol distribution factors; oils with higher concentrations of saturated fatty acids yielded lower distribution factors.
Girón
María Victoria
MV
Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Cordoba, 14071 Cordoba, Spain.
Ruiz-Jiménez
José
J
Luque de Castro
María Dolores
MD
D005227:Fatty Acids / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005527:Food, Fortified / Q000032:analysis*; D005638:Fruit / Q000737:chemistry; D007220:Industrial Waste / Q000032:analysis*; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry; D010938:Plant Oils / Q000032:analysis* / Q000737:chemistry
D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D007220:Industrial Waste; D000069463:Olive Oil; D010636:Phenols; D010936:Plant Extracts; D010938:Plant Oils