Effects of process parameters on 3-MCPD and glycidyl ester formation during steam distillation of olive oil and olive pomace oil

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dc.contributor.authorOzdikicierler, Onur
dc.contributor.authorYemiscioglu, Fahri
dc.contributor.authorGumuskesen, Aytac Saygin
dc.date.accessioned2019-10-27T23:10:12Z
dc.date.available2019-10-27T23:10:12Z
dc.date.issued2016
dc.departmentEge Üniversitesien_US
dc.description.abstractSteam distillation was applied to lampante olive oil and olive pomace oil in a laboratory-scale steam distillation equipment, and effects of process parameters (temperature, pressure and stripping steam) were determined and modeled on bound 3-MCPD and glycidyl ester formation. Levels of process parameters were optimized to minimize bound 3-MCPD and glycidyl ester formation using response surface methodology. According to the results of the study, olive pomace oil has a significant content (4.1 mg/kg) of bound 3-MCPD prior to steam distillation. Results showed that temperature of the steam distillation was highly effective on bound 3-MCPD and glycidyl ester formation. Interaction between stripping steam rate and temperature was statistically significant for glycidyl ester formation. Effects of process parameters were visualized by using perturbation plots. Perturbation plots showed that stripping steam rate was possibly effective not only on glycidyl ester formation, but also on bound 3-MCPD formation in the case of steam distillation carried out at wide-ranged process conditions. According to the optimization results, optimum steam distillation temperature is 230 A degrees C, water flow rate is 1.2 ml/min, and pressure is 4 mbar for olive oil, and temperature is 230 A degrees C, water flow rate is 1 ml/min, and pressure is 2 mbar for olive pomace oil to minimize the bound 3-MCPD and glycidyl ester formation.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [113O483]en_US
dc.description.sponsorshipThe authors wish to thank the Scientific and Technological Research Council of Turkey (TUBITAK) for financially supporting this study under Project Number 113O483.en_US
dc.identifier.doi10.1007/s00217-015-2587-7
dc.identifier.endpage813en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issn1438-2377en_US
dc.identifier.issn1438-2385en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage805en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-015-2587-7
dc.identifier.urihttps://hdl.handle.net/11454/52844
dc.identifier.volume242en_US
dc.identifier.wosWOS:000374112300016en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject3-MCPDen_US
dc.subjectGlycidyl estersen_US
dc.subjectResponse surface methodologyen_US
dc.subjectRSMen_US
dc.subjectSteam distillationen_US
dc.subjectOlive oilen_US
dc.subjectOlive pomace oilen_US
dc.titleEffects of process parameters on 3-MCPD and glycidyl ester formation during steam distillation of olive oil and olive pomace oilen_US
dc.typeArticleen_US

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