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Difficulties in physical refining of olive oil, due to presence of triterpene ’oleanolic acid’

  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Oleanolic acid was found to be responsible for the turbidity frequently observed in physically refined olive oil. General procedures for eliminating this problem and improving the final quality have been discussed. Special attention was given to optimizing the operating parameters of the deodorizer and keeping the rest of the physical refining process constant.

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References

  1. Fedeli, E., Prog. Chem. Fats Other Lipids, vol. 15, Pergamon Press, UK, 1977, p. 57.

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  2. Kotakis, G., Rev. Fr. Corps Gras 3:143 (1967).

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Authors and Affiliations

  1. Anadolu Soap and Edible Oil Industries and Trade Co., Yatagan-Mugla, Turkey

    A. Severge

Authors
  1. A. Severge
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Severge, A. Difficulties in physical refining of olive oil, due to presence of triterpene ’oleanolic acid’. J Am Oil Chem Soc 60, 584–587 (1983). https://doi.org/10.1007/BF02679792

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  • DOI: https://doi.org/10.1007/BF02679792

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