Abstract Process optimization for producing diacylglycerol-enriched oils has received great attention due the importance of these products for healthier and more balanced diets. This work reports experimental data of liquid-liquid phase equilibrium of hydrolyzed olive oil (which comprises on its composition triacylglycerols, diacylglycerols, monoacylglycerols and free fatty acids) with ethanol and water, and subsequent analysis of oxidative stability of the oil obtained from the liquid phases. Liquid-liquid equilibrium experimental data obtained were modeled using the UNIQUAC thermodynamic model, which was well fitted to experimental data with a root mean square deviation of 1.76 wt%. The results obtained demonstrated the potentiality of liquid-liquid extraction as a suitable procedure for olive oil enrichment in diacylglycerol, after a hydrolysis procedure. It was also observed that liquid-liquid phase separation has a significant effect on the content of important antioxidants present in the olive oil, what affects the oxidative stability of the samples submitted to the liquid phase extraction. From the results obtained in this study, it has been also noticed that the acylglycerols and free fatty acids profile in of the oil samples presented a major rule on their stabilities.

中文翻译：

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部分水解橄榄油组成和氧化稳定性的液-液相分离评估

摘要 由于这些产品对于更健康和更​​均衡的饮食的重要性，生产富含二酰基甘油的油的工艺优化受到了极大的关注。这项工作报告了水解橄榄油（包括三酰甘油、二酰甘油、单酰甘油和游离脂肪酸）与乙醇和水的液-液相平衡实验数据，以及随后对从液相中获得的油的氧化稳定性进行分析. 获得的液-液平衡实验数据使用UNIQUAC 热力学模型建模，该模型与实验数据拟合良好，均方根偏差为1.76 wt%。获得的结果证明了液-液萃取作为橄榄油在甘油二酯中富集的合适程序的潜力，水解程序后。还观察到，液-液相分离对橄榄油中存在的重要抗氧化剂的含量有显着影响，这会影响进行液相萃取的样品的氧化稳定性。从本研究中获得的结果中，还注意到油样品中的酰基甘油和游离脂肪酸谱是其稳定性的主要规则。