Reducing polycyclic aromatic hydrocarbons (PAHs) formation in olive pomace oil using microwave pre-heating of olive pomace

Kiralan S. S., ERDOĞDU F., TEKİN A.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, cilt.119, sa.1, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 119 Sayı: 1
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1002/ejlt.201600241
  • Dergi Adı: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: Drying, Microwave heating, Olive pomace, Polycyclic aromatic hydrocarbons (PAHs), VEGETABLE-OILS, FOODS
  • Ankara Üniversitesi Adresli: Evet

Özet

High temperature application during drying of olive pomace before solvent extraction leads to formation of polycyclic aromatic hydrocarbons (PAHs) and their eventual presence in the oil. Therefore, the objective of this study was to investigate a mitigation possibility of PAHs in olive pomace oil. For this purpose, microwave pre-treatment was applied to the olive pomace before drying at 200 degrees C to final moisture content of less than 5%. Effect of pre-drying microwave process was carried out against drying at 200 degrees C and vacuum drying. PAH content analysis of the solvent extracted oil was completed using a HPLC method with fluorescence detection (HPLC-FLD). The results demonstrated that the pre-microwave application led to 75% reduction of total PAHs content in olive pomace oil. This study highlighted the possibility of an alternative innovative strategy to apply in a process to suggest a simple solution for a significant industrial problem.