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Delta-7-stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step

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Abstract

Abstract

The aim of this study is to evaluate the formation of the increase of Δ-7-stigmastenol during the chemical refining of pomace olive oil (POO) and the optimal neutralization by NaOH concentration of 20 °Be at a temperature of 70 °C. A comparison has been made between virgin olive oil (VOO) and consecutive steps of refining process in the amounts of Δ-7-stigmastenol of the POO oil samples. Among the oils, refined olive oil particularly the neutralized olive oil (NOO) by soda (NaOH) contained a high-level of Δ-7-stigmastenol. A mean result found in NOO by different concentration of NaOH from 15 to 25 °Be showed increased values significantly (p < 0.05) from 0.70 ± 0.01% to 0.78 ± 0.01% of Δ-7-stigmastenol and increased significantly (p < 0.05) the levels of erythrodiol and uvaol from 26.34 ± 0.39% to 28.11 ± 0.42%. Then, the concentration of the ∆-7-stigmastenol was evaluated using a GC–MS instrument. Besides, further analyses were performed to ensure the uniqueness of the peak of Δ-7-stigmastenol and absence of any overlap. In all cases, the level of Δ-7-stigmastenol was higher than the limit set by the International Olive Council.

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Abbreviations

VOO:

Virgin olive oil

POO:

Pomace–olive oil

RPOO:

Refined pomace olive oil

FFA:

Free fatty acids

TFAs:

Trans-fatty acids

GC/MS:

Gas chromatography/mass spectrometry

IOC:

International olive council

NOO:

Neutralization olive oil

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Acknowledgements

The authors would like to thank the “Ministère de l’Enseingement Supérieur et de la Recherche Scientifique, Tunisia LR14ES08” and “Ministère de l’Agriculture et des Ressources Hydrauliques, Tunisia” for the support of this research work. The authors acknowledge also National Funds through Ministry of Higher Education-Tunisia for financing MedOOmics Project—“Mediterranean Extra Virgin Olive Oil Omics: profiling and fingerprinting”—“Arimnet2/0001/2015”, Strategic Projects UID/AGR/00115/2013. The authors would like also to thank Madam. Mariem DRIRA for English correcting of this manuscript.

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Authors and Affiliations

  1. Laboratoire d’Electrochimie et Environnement, Ecole National d’Ingénieur de Sfax, Universitéde Sfax, BP 1173, 3038, Sfax, Tunisia

    Malika Drira, Hazem Jabeur, Fatma Marrakchi & Mohamed Bouaziz

  2. Office National de l’Huile, 3000, Sfax, Tunisia

    Hazem Jabeur

  3. Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, BP 1175, 3038, Sfax, Tunisia

    Mohamed Bouaziz

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  1. Malika Drira
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Correspondence to Mohamed Bouaziz.

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Drira, M., Jabeur, H., Marrakchi, F. et al. Delta-7-stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step. Eur Food Res Technol 244, 2231–2241 (2018). https://doi.org/10.1007/s00217-018-3132-2

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