Extraction of olives for obtaining antioxidant compositions

Details Extraction of olives for obtaining antioxidant compositions Extraction of olives for obtaining antioxidant compositions

1999-06-07

2001-10-30

Levy, Neil S. (Department: 1616)

Drug, bio-affecting and body treating compositions

Preparations characterized by special physical form

Cosmetic, antiperspirant, dentifrice

C424S439000, C424S725000, C424S777000, C426S541000, C426S542000, C514S557000, C514S724000, C514S783000

Reexamination Certificate

active

06309652

ABSTRACT:

CROSS REFERENCE TO RELATED APPLICATION
This is a national stage application of International Patent Application No. PCT/EP97/02967 filed Jun. 4, 1997.
BACKGROUND OF THE INVENTION
The present invention relates to antioxidant compositions for use in such as food and cosmetic products to protect the food and cosmetic products from oxidation and to processes for obtaining such antioxidant compositions, and more particularly, the present invention relates to obtaining antioxidant compositions from olives.
In a conventional process, olives are treated by pressing and three phases are obtained: an aqueous phase, a lipid phase and a solid phase. In such a process, the aqueous phase and the solid phase are removed. Water-soluble antioxidants are thus lost in the solid phase and also in the aqueous phase. Furthermore, these antioxidants are so dilute in the aqueous phase that even if it were desired, they could no longer be recovered.
Moreover, the aqueous phase, whose volume is approximately four times greater than the volume of the lipid phase, has to be treated in a sewage treatment plant as waste water.
Thus, A. Uzzan (Manuel des corps gras—ISBN 2-85206-662/9—1992—763-768) describes in particular a process for producing olive oil by pressing, in which the olives are cleaned, worked and then passed into a hydraulic press so as to separate the liquid phase and the solid phase. At this stage, the liquid phase is divided by decantation or by centrifugation into its two constituents: the aqueous phase containing the water-soluble substances in the olive and the olive oil. These two constituents are once again centrifuged so as, on the one hand, to collect the clarified and purified oil and, on the other hand, to extract the residual oil contained in the aqueous phase. This aqueous phase as well as the previous solid phase, which are still rich in antioxidants, are removed.
SUMMARY OF THE INVENTION
The aim of the present invention is to provide a process which makes it possible to recover, from green olives and/or from ripe olives, that is to say at various degrees of maturity, on the one hand, a lipid fraction enriched with antioxidants and, on the other hand, an extract enriched with antioxidants.
To this, in the process for extracting antioxidants from olives according to the invention: olives are ground,
the ground olives are dried under vacuum so as to obtain dried olives rich in water-soluble antioxidants,
the dried olives are pressed so as to recover a lipid fraction enriched with antioxidants and an oil cake,
at least one extraction is performed on the oil cake at high temperature with MCT, that is to say a mixture of medium-chain trigylcerides, or with a C
2
-C
6
alkyleneglycol using a pressure greater than or equal to 40 bar, and then
an extract enriched with antioxidants is recovered from the oil cake.
It has been observed, surprisingly, that such a process effectively makes it possible to obtain a lipid fraction and an extract enriched with antioxidants and, more particularly, with water-soluble antioxidants. Furthermore, on account of the fact that there is no waste water, the process according to the present invention has obvious ecological advantages.
Further, the present invention provides a lipid fraction composition containing antioxidants which has induction time of 15-75 h at a temperature of 110-120° C.
In carrying out the process of the present invention, the olives may, for example, be chosen from green olives and/or ripe olives.
The olives may, for example, be frozen so as to facilitate grinding.
To accomplish the grinding customary techniques for grinding stone fruits are used, especially hammer, disc, colloidal or molasses mills or a blade cutter.
The ground olives may be treated enzymatically with the aid of enzymes of bacterial or fungal origin, by hydrolases, glucosidases or polyphenolhydrolases, for example, so as to hydrolyse the glycosides and enhance the extraction of the antioxidants, for example.
The ground olives may be dried under vacuum at a temperature less than or equal to 80° C., so as to recover dried olives which become rich in water-soluble antioxidants and whose water content is 1-20% by weight, for example. Preferably, the drying is performed so as to obtain dried olives whose water content is 5-10% by weight. Thus, only the formation of two phases, the lipid fraction enriched with antioxidants and the oil cake, is favoured during the pressing step.
It also is possible to freeze-dry the ground olives at a reduced pressure of 10
−3
-10
−1
bar or in a vacuum oven at a reduced pressure of 0.1-0.2 bar, for example.
The dried olives may be heated and kept at a high temperature for a certain period of time, before carrying out the pressing, so as to increase the antioxidant content of the lipid fraction.
The dried olives are pressed so as to recover a lipid fraction enriched with antioxidants and an oil cake. This pressing can be carried out at room temperature or at high temperature in a piston press equipped with a filtering cage, especially a CARVER type press marketed by the company Fred S. Carver, Menomonee Falls, Wis. U.S.A, so as to press and to filter in a single step.
Then, at least one extraction is performed on the oil cake at high temperature with MCT or with a C
2
-C
6
alkyleneglycol using a pressure greater than or equal to 40 bar. At least one extraction may be performed on the oil cake in an MCT or C
2
-C6 alkyleneglycol/oil cake weight ratio of 0.5 to 2, for example. The high temperature extractions may be performed in a piston press equipped with a CARVER type filtering cage.
The alkyleneglycol may be glycol, 1,2-propyleneglycol or 1,3-butyleneglycol, for example.
During an extraction at high temperature with MCT by pressing, the fat-soluble antioxidants are mainly isolated and during an extraction at high temperature with a C
2
-C
6
alkyleneglycol by pressing, the fat-soluble antioxidants and the water-soluble antioxidants are isolated.
EXAMPLES


REFERENCES:
patent: 4844902 (1989-07-01), Grohe
patent: 5585130 (1996-12-01), Aeschbach et al.
patent: 5795609 (1998-08-01), Aeschbach et al.
patent: 0686353 (1995-12-01), None
patent: 93/11567 (1993-09-01), None
Brenes et al J. Agric. Food Chem. 43, pp. 2702-2708, 1995.*
Bianchi et al Phyto Chemistry vol. 35 #5 pp. 1335-37, 1994.*
Roncero Renue Francaise der Cores Grao 25 #1, 1978.

Affiliated with

Also associated with

Rating

Extraction of olives for obtaining antioxidant compositions does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Extraction of olives for obtaining antioxidant compositions, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Extraction of olives for obtaining antioxidant compositions will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2574263