Deacidification of olive oils by supercritical carbon dioxide

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Abstract
An investigation of the application of supercritical carbon dioxide (SC‐CO2) extraction to the deacidification of olive oils has been made to verify that the nutritional properties of the oil remain unchanged when this technique is applied.Preliminary runs at 20 and 30 MPa in the temperature range of 35–60°C were performed on fatty acids and triglycerides as pure compounds or mixtures, to determine their solubility in SC‐CO2. The solubility data obtained show that CO2 extracts fatty acids more selectively than triglycerides under specific conditions of temperature and pressure (60°C and 20 MPa). It has been noted that the physical state of the solutes plays an important role in determining the solubility trends as a function of temperature and pressure.Extraction of free fatty acids from olive oil was performed on samples with different free fatty acid (FFA) contents at 20 and 30 MPa and at 40 and 60°C. Experimental data suggest that the selectivity factor for fatty acids is higher than 5 and increases significantly as the fatty acid concentration of the oil decreases. For a FFA content of 2.62%, the selectivity reaches a value of 16.In order to evaluate any variations in the composition, several SC‐CO2 extractions of husk oil with high FFA content (29.3%) were made. The results show that selectivity is still significant (≈5) and the composition in the minor component of the deacidified oil has not changed. On the basis of the experimental results and preliminary process evaluations, the authors conclude that SC‐CO2 extraction could be a suitable technique for the deacidification of olive oils, especially for oils with relatively high FFA (<10%).

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