Journal
FOOD CHEMISTRY
Volume 124, Issue 3, Pages 1146-1150Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.07.026
Keywords
Filtration process; Diatomaceous earth; Organic filters aids; Extra virgin olive oil; Phenolic contents; HPLC; ESI-TOF; Spectrophotometric determination
Funding
- Spanish Ministry of Education and Science [AGL2008-05108-C03-03, PCI2006-A7-0716, AP2007-03245]
- Andalusian Regional Government Council of Innovation and Science [P07-AGR-02619]
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The aim of this work was to identify and quantify some of the phenolic compounds retained by different filters used for the filtration of two varieties of extra virgin olive oil (Arbequina and Picual). This was performed by HPLC-ESI-TOF and Folin-Ciocalteau spectrophotometric technique. A significant loss in the phenolic concentration with all the tested filter aids was observed. This suggests that the organic filter aids present a higher performance than traditional industrial filters on a laboratory scale, although they show more retentive power regarding the phenolic concentration. (C) 2010 Elsevier Ltd. All rights reserved.
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