Abstract
Supercritical fluid extraction of olive pomace, the semisolid residue obtained using two-phase olive oil production systems, and supercritical fluid chromatographic separation of the extracts were performed to study the content of tocopherols, a group of compounds of interest for the food industry owing to their antioxidant activity. The developed method consists of supercritical CO2 extraction at pilot plant scale and subsequent fractionation by two successive depressurizations. Enrichment of α-, β-, and γ-tocopherol was achieved in separator 2 when working at low densities in the first separator. Fractions obtained using high densities in separator 1 contained major proportions of triglycerides, waxes, and sterols. Tocopherols from olive by-products were separated and quantified in an environmentally friendly way by using supercritical fluid chromatography with packed capillary columns coated with polyethylene glycol and neat CO2 according to a method previously optimized in our laboratory. The studied olive by-products can be considered a natural source of antioxidants because substantial concentration of tocopherols have been obtained in the extracts. The isolation and separation of tocopherols from olive pomace by applying supercritical fluid technology provides an interesting approach to exploit such by-products in an environmentally friendly way.
Article PDF
Similar content being viewed by others
Explore related subjects
Discover the latest articles, news and stories from top researchers in related subjects.Avoid common mistakes on your manuscript.
References
Kiritsakis, A.K., Olive Oil: From the Tree to the Table, Food & Nutrition Press Inc., Trumbull, CT, 1998.
Sherwin E.R., Antioxidants for Vegetable Oils, J. Am. Chem. Oil Soc. 53:430–436 (1976).
Madhavi, D.L., R.S. Singhai, and P.R. Kulkarni, Technological Aspects of Food Antioxidants, in Food Antioxidants, edited by D.L. Madhavi, S.S. Deshpande, and D.K. Salunkhe, Marcel Dekker, New York, 1996, pp. 180–188.
Garewal, H.G., Antioxidants and Disease Prevention, CRC Press, Boca Raton, 1997.
King, J.W., F. Favati, and S.L. Taylor, Production of Tocopherol Concentrates by Supercritical Fluid Extraction and Chromatography, Sep. Sci. Technol. 31:1843–1857 (1996).
García, A., A. de Lucas, J. Rincón, A. Alvarez, I. Gracia, and M.A. García, Supercritical Carbon Dioxide Extraction of Fatty and Waxy Material from Rice Bran, J. Am. Oil Chem. Soc. 73: 1127–1131 (1996).
Modey, W.K., D.A. Mulholland, and M.K. Raynor Analytical Supercritical Fluid Extraction of Natural Products, Phytochem. Anal. 7:1–15 (1996).
Choo, Y.M., A.N. Ma, H. Yahaya, Y. Yamauchi, M. Bounoshita, and M. Saito, Separation of Crude Palm Oil Components by Semipreparative Supercritical Fluid Chromatography, J. Am. Oil Chem. Soc. 73:523–525 (1996).
Birgith, A., M. Johannsen, G. Brunner, and N. Nair, Supercritical Fluid Extraction of Oil-Palm Components, J. Supercrit. Fluids 8:46–50 (1995).
Ibañez, E., J. Palacios, and G. Reglero, Analysis of Tocopherols by On-line Coupling SFE/SFC, J. Microcol. Sep. 11:605–611 (1999).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Ibáñez, E., Palacios, J., Señoráns, F.J. et al. Isolation and separation of tocopherols from olive by-products with supercritical fluids. J Amer Oil Chem Soc 77, 187–190 (2000). https://doi.org/10.1007/s11746-000-0030-8
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-000-0030-8