Debittering olive oil by liquid–liquid extraction: Kinetics and the effect on the quality of Arbequina olive oil

Abstract

Bitter taste is a positive sensory attribute in olive oil. However, if the bitter taste is too strong, it may be perceived as a negative attribute for the consumers. The aim of this work was to design a liquid–liquid extraction using water as a solvent to decrease the total phenol content of Arbequina olive oil and as consequence its bitter taste. Different olive oil‐to‐water ratios were assayed and mixing was conducted by flowing nitrogen to avoid oxidation. After 15 min, a constant total phenols concentration was reached in the olive oil independently of the olive oil‐to‐water ratios assayed. Lower percentage of olive oil in the mix was more efficient for phenol extraction. A mathematical equation was proposed to calculate the Arbequina olive oil‐to‐water ratio in the mix to remove a desired phenol percentage. After removing phenols, the obtained olive oil had a similar physico‐chemical quality as untreated olive oil with a similar content of phenols.Practical applications: By using obtained mathematical equations the phenolic content in Arbequina olive oil can be modulated by liquid–liquid extraction. It is a fast and easy method to achieve the desired bitterness in olive oil. When in a mill oils with high intensity of bitterness are obtained, this method could be a solution to open new markets by offering more equilibrated products for consumers not used to olive oil.Liquid–liquid extraction using water as a solvent is useful to partial removal of the total phenol content and bitterness index in Arbequina olive oil.