Effects of neutralization with lime on the quality of acid olive oil

被引：11

作者：

Essid, K. ^{[1
]}

Trabelsi, M. ^{[1
]}

Frikha, M. H. ^{[1
]}

机构：

[1] Fac Sci Sfax, Lab Appl Chem Heterocycles Fats & Polymers, Sfax, Tunisia

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2006年 / 83卷 / 10期

关键词：

lime; neutralization; oil stability; olive oil; olive-residue oil; oxidation;

D O I：

10.1007/s11746-006-5041-y

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The technique described in this study makes it possible to neutralize olive oils having very high acidities. The neutralization is carried out in a solid-liquid biphasic medium, which is slightly hydrated, by substituting lime (calcium hydroxide, an inexpensive and locally manufactured product) for soda (sodium hydroxide) as the neutralizing agent. Neutralization by lime limits TAG hydrolysis. The use of lime as a neutralizing agent makes it possible to preserve almost 80% of the alpha-tocopherol. Oils neutralized with lime have higher temperatures of thermal decomposition than oils neutralized with soda. Oils neutralized with lime had better oxidative stability because natural antioxidants were preserved. Oils neutralized by lime conformed with international olive oil standards.

引用

页码：879 / 884

页数：6