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Effect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace

AuthorsSeçmeler, Özge; Güçlü-Üstündaǧ, Özlem; Fernández-Bolaños Guzmán, Juan ; Rodríguez-Gutiérrez, Guillermo
KeywordsSubcritical water
Steam explosion
Olive pomace
Phenolic compounds
Issue Date1-Nov-2018
CitationFood Chemistry 265: 298-307 (2018)
AbstractHydrothermal pretreatments including steam explosion and subcritical water (SCW) facilitate hydrolyses of plant cell wall materials and supply environmentally friendly extraction solvents to recover value added compounds. In this study, effect of steam and SCW and temperature (160, 180 and 200 °C, 5 min) on yield and β-sitosterol content of pomace oil and phenolics were compared for value added utilization of olive pomace. Compared to acid hydrolysis, hydrothermal pretreatments yielded similar oil recovery. 54–76% of the bound oil and 18–32% of the bound β-sitosterol of the pomace were recovered by hydrothermal pretreatments. Steam pretreatment was more effective than SCW pretreatment at lower temperatures, however SCW showed increasing trend on oil yield related to steam pretreatment. As further research on process development, use of sequential temperature might be investigated, starting with steam explosion (<180 °C), followed by SCW pretreatment (>200 °C) to obtain multiple, aqueous and meal, fractions for total valorization of olive pomace.
Description45 Páginas.-- 3 Tablas.-- 2 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2018.05.088
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