Oil having increased polyphenol content
AssigneeLipton, division of Conopco, Inc.
InventorsHenk Husken, Stephanie Kooij, Karel Petrus Van Putte
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Abstract
The present invention provides a method for increasing the polyphenol content in an oil, comprising the steps of contacting the oil with olive fruit material in the presence of an acid and separating the oil from the olive fruit material. The acid is preferably hydrochloric acid, citric acid, phosphoric acid, acetic acid, lactic acid or ascorbic acid. The olive fruit material can be selected from the group consisting of whole olive fruits, olive fruit particles and olive residue.
Claims14
A method for increasing the polyphenol content in an oil, comprising the steps of mixing the oil with olive fruit material and maintaining the mixture for at least one minute and separating the oil from the mixture, where also an aqueous acid solution is incorporated in the mixture.
An oil, which when subjected to a HPLC analysis shows at least one peak situated between the group of peaks originating from aglycons which contain hydroxytyrosol or tyrosol moieties and the group of peaks originating from hydroxytyrosol and tyrosol themselves, of which at least one peak corresponds to a concentration of at least 1 ppm.
Dependencies are inferred from the claim text.