• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
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  • 优先权
    • 专利摘要:
    Procedure to obtain olive oil and at least one extract concentrated in polyphenols and a functional ingredient. Process comprising the steps of: olive entry (1), separation (2) of the skin bone and olive pulp, with the removal of the entire bone (3); electric pulse of the olive paste generated in the previous stage (4), dehydration process (5) of the pulp of olive pulp to a humidity of less than 30% in a continuous vacuum drying equipment, subsequent separation of the oil (6) by means of centrifugation of the olive paste, followed by dehydration (8) of the defatted pulp to a humidity of less than 10%, and finally application of supercritical fluids (9) (CO2with or without modifier) on the defatted and dehydrated pulp, under conditions of agitation, pressure, temperature and time, obtaining extracts (10) and olive flour (11). It is possible to avoid the generation of waste, water consumption, use of high toxicity solvents, loss of the sensorial quality of the oil, an improvement of the yields, and reduction of necessary times.
    公开号:ES2685169A1
    申请号:ES201700359
    申请日:2017-03-31
    公开日:2018-10-05
    发明作者:Nuria MATEO ANSÓN
    申请人:Isanatur Spain SL；
    IPC主号:
    专利说明:

    DESCRIPTION

    Procedure to obtain olive oil and at least one extract concentrated in polyphenols and a functional ingredient.
     5
    Object of the invention

    The object of the present invention is a process for obtaining olive oil, in addition to at least one extract concentrated in polyphenols and a functional ingredient that allows the maximum use of the bioactive potential of the olive, where the products concentrate 10 active compounds with antioxidant action or anti-inflammatory

    The present invention characterizes the nature and physicochemical particularities of each and every one of the stages of the process, so that together they achieve a synergistic effect on the final result, which allows a reduction of waste, avoiding the use of High toxicity solvent, improved product utilization, reduced time and improved extraction yields.

    For this purpose, concentration operations are applied that involve the removal of the bone from the paste and its dehydration, the resulting product being the raw material for obtaining 20 virgin olive oil, extracts obtained by the application of supercritical fluids (CO2), and a functional ingredient based on olive flour with a high concentration of fiber, protein and antioxidant polyphenols.

    Background of the invention

    The olive oil industry produces large amounts of poorly used waste. The best known is the olive pomace, as it comes from an oil extraction system in three or two phases respectively, which is used to obtain pomace oil. There are several factors that make this process have a worse environmental impact (1.08 kg CO2 eq / L pomace oil compared to 0.25 kg CO2 eq / L olive oil): transport of large volumes of waste with abundant quantity of water (60% in alperujo), drying at high temperatures (stage of higher energy consumption) and emissions of CO2 and N2 gases, use of toxic solvents such as n-hexane in the extraction, and consequent evaporation and distillation processes (high energy demand), while the oil resulting from this extraction is of poor quality and poor competition with other vegetable oils in the market. Although other processes for the use of these by-products have been described, the present invention focuses on a new process for obtaining virgin olive oil and other derived ingredients following a "zero waste" process that allows maximum exploitation of the bioactive potential of Olive in a sustainable way. 40

    The process of the present invention prevents the generation of alperujo, normally generated in the two-phase system, or vegetative water, in the case of being a three-phase system. These residual currents, in addition to being an environmental problem, carry active compounds of the olive with high antioxidant power, such as polyphenols (98% of the polyphenols 45 in the olive are lost), which are of great value in functional nutrition. The process of the invention prevents this loss of active compounds by means of dehydration processes under special conditions of vacuum and low temperatures, so that the bioactive potential of the olive is preserved and concentrated in the resulting products: olive oil, extracts and functional ingredients . fifty

    The invention of the state of the art related to the present invention is patent ES2401288 "process for obtaining olive oil and at least one ingredient
    multifunctional from olive ”, in particular with the operations of boning and dehydration, while it differs in the later stages of extraction that uses other methods in order to preserve the quality of the oil and extracts. These involve an extraction by physical-mechanical processes (malaxado and centrifugation) to obtain an olive oil of minimal virgin or extra virgin quality, and a second extraction by supercritical fluids with CO2 to obtain an extract concentrated in bioactive compounds of the olive. In addition to the end of the extraction processes, a flour with high fiber, protein, and antioxidant polyphenols is also obtained. The drying process that has been proposed has been improved in order to avoid oxidative processes, preserve volatile compounds and the organoleptic quality of the oil. Dehydration is only partial (up to 20-30% 10 humidity) and through the application of heat by conduction, and not by hot air flow, at temperatures below 30-40 ° C under negative or empty pressure. Prior to dehydration, the paste is subjected to electrical pulses to reduce drying times, improve the yields of oil extraction and bioactive compounds.
     fifteen
    Other patents that could be related to the object of the application are:

    - ES2136539 D2 describes an oil mill process with selective use of the olive components, of those destined to obtain various types of olive oil and independent solid components usable for different purposes. The method comprises the following stages of deboning, olive dissolving, skinning or skinning of the dissolved paste, partial extraction of oil from the boneless olive paste, soothing and skinning, obtaining olive oil free from seed and skin oil made of olives; whipping of the paste resulting from the partial extractor, centrifugation of the whipped pasta, obtaining olive oil by centrifugation. This patent seeks to obtain four different kinds of olive oil: high quality oil obtained in cold, oil or lipids of the skin, high quality oil obtained by centrifugation and seed oil from almonds.

    The described procedure does not seek the possibility of obtaining multifunctional extracts and ingredients in addition to olive oil. Also, the processes are likely to be improved in terms of performance and time spent.

    - ES2280029 in this patent a process for producing olive powder is disclosed by subjecting the olives starting material including the bone to a step 35 of inactivation with polyphenol oxidase and drying the olive paste to remove water and provide an intermediate product by crushing in dry.

    This procedure has aspects that can be improved, on the one hand, the fact of not removing the bone means that the sensory quality of the oil obtained is not the best, in addition to not improving its oxidative stability and not allowing the extraction of compounds of interest from the own bone On the other hand, the extraction yields can be improved as well as the times used.

    There are also several strategies that have been proposed for the recovery of 45 valuable olive compounds by very different methods. Patent ES2186467 describes a process for obtaining antioxidant substances from solutions of the process of making table olives by means of the use of solvents. Also the patent W02001045514 describes a method of obtaining antioxidants by means of an aqueous polar solvent from olive, olive pulp, or olive oil. By means of an organic solvent, the ES2185957 patent proposes obtaining maslinic and oleanolic acid from the skin of the olive, which entails a previous operation of separation of the bone and the skin of the olive from the milling residue It contains the bone.
    The ES2220090 patent focuses on the recovery of oleuropein from the vegetation waters of the olive. For this, a separation of the bone is proposed to obtain boneless olive pulp, which is pressed to obtain a liquid phase. The aqueous phase is separated from the liquid phase, from which oleuropein is obtained. Another patent of the same company, ES2392706, describes an acid treatment that applied to the waters of vegetation produces the hydrolysis of oleuropein to hydroxytyrosol. The ES2311401 patent also deals with the recovery of hydroxytyrosol from the vegetation water of the olive tree by means of a suitable solvent mixture. Also the vegetation water or alpechín raises the recovery of all types of acidic compounds, phenols, alcohols and other derivatives by means of solvents and liquid-liquid separation, patented process in ES2051238 equivalent to a high speed chromatography in countercurrent.

    All the above patents generate a liquid phase with an aqueous component (or vegetation water), using solvents in the extraction of compounds of interest, which are recovered from wastewater, vegetation water, olive pulp or the whole 15-table olive .

    WO2007093659 discloses a method of industrial use of sunflower and hydroxytyrosol characterized by its extraction with solvents from industrial solid by-products of the milling of the olive and comprising a phase of water removal 20 to a water content of less than 15 %.

    Patent ES2194199 describes a process for extracting antioxidants from olives in which the olives are crushed and dried under vacuum to a water content of 1-20%. In said patent it is claimed to obtain antioxidant extracts by using 25 MCT or alkylene glycol in C2-C6 at temperatures of 110-120 ° C and pressures of 40 bar or higher.

    Fernández-Bolaños et al. Have proposed another strategy for the integral recovery and revaluation of olive by-products by combining part of their patented work (2001-30 2012) [ES2145701; ES2315351; ES2172429; ES2374675; ES2395032], However, involves steam treatment at high temperatures (100-300 ° C) and extraction with hexane to degrease or separate the oil from the solid fraction.

    The above patents apply processes at high temperatures or use solvents that compromise obtaining a quality olive oil. They also have aspects that can be improved, such as improved extraction times and yields.

    Other innovative olive oil production systems have been previously patented, which are reviewed below: 40

    Patent EP2238840 describes a method of producing olive oil that generates oil with improved antioxidant properties, greater permeability to the skin and less smell of olives, in which lactic fermentation is applied to the olive and leaves before extraction.
     Four. Five
    The ES2393901 patent developed by OLEAPURE describes an innovative method based on "directional sequential compression" recovering the traditional pressing process with the use of a hydraulic press. This process allows the extraction of olive oil and as a liquid byproduct, a vegetable or vegetation water that can be subsequently processed to obtain an extract concentrated in active components. fifty

    Patents ES2079322 and ES2076899 describe processes that allow the extraction of oil from pomace from which the bone has been separated. In patent ES2079332 once
    separated from the bone paste, it is subjected to a process of laceration and thermal beating to effect the separation between the phases using an appropriate system with recovery of by-products for various uses. Patent ES2076899 describes a method for the treatment of pulp from the extraction of olive oil, the method consists in subjecting the pulp to a separation stage between the bones and the fines, where fines means a mixture of pulp and water of the plant material, a process that is carried out by mechanical means, the fines being subsequently subjected to the action of a decanter, in which the separation also takes place by mechanical means between the oil and the oil-free residual fines that can be used as animal feed or fertilizer, while the bones, which in principle can be impregnated with pulp, are subjected to the action of an air filter 10 that separates the pulp from the bones, the latter being used as fuel. These two patents present aspects that can be improved, such as the times used and the yields achieved. Both start from pomace from which the bone has to be removed, a raw material that is not generated in the process of this patent. fifteen

    In all the previous patents there is a grinding or grinding of the olive that implies the breaking of the bone. It can be concluded that none of the previous patents implies the use of dehydrated olive paste as a starting material for extracting extra virgin or extra virgin olive oil. They also have aspects that can be improved as the improvement of extraction times and yields.

    Other patents describe the obtaining of concentrated solid products of the olive other than oil. For example; The ES2280029 patent describes the use of material from the olive (bone paste or boneless olive paste) which is subjected to an inactivation stage with 25 polyphenol oxidase, scalded at temperatures of 40-250 ° C, dried to a reduction in weight 10-40%, and subsequent oil extraction by means of a press or solvents such as hexane. The resulting product is ground to obtain a dry olive powder. WO2006005986, from the same company as the previous one, describes a process for obtaining a concentrate of olive polyphenols from a by-product of the extraction of olive oil (alperujo, pomace, alpechín or particulate material from the olive ), which includes extraction by means of a polar solvent, membrane separation, application of enzymes (conversion of oleuropein to hydroxytyrosol or thiol), enzymatic inactivation of polyphenol oxidase at temperatures of 75-100 ° C, a degreasing stage ( which may be earlier) by means of hexane, and a final stage of drying under vacuum or by atomization to obtain a dry powder, which is the concentrate.

    WO2007042742 discloses a method of obtaining a solid powder product or fresh paste obtained from "cured" olive, that is, treated by a combination of alkaline agents and fermentation in brine. The material used is alperujo or pomace which is 40 boned and treated by said procedure to eliminate bitterness The patent extends the application of the process to other types of solid waste, such as residue from the pomace after solvent oil extraction, olive leaves, or table olives.

    Patent ES2283191 describes a process for obtaining an biomass of olive pulp 45 with a high content of phenolic antioxidants by the addition of vitamin E and ascorbyl palmitate and during the olive oil extraction process. However, this process of obtaining follows the conventional procedure of extracting olive oil, without deboning the olive beforehand or applying dehydration operations.
     fifty
    Therefore, it is the object of the present invention, to develop a process for obtaining olive oil, which also allows the obtaining of concentrated extracts and additional functional ingredients that overcome the above-mentioned disadvantages of waste generation,
    water consumption, use of solvents of high toxicity, loss of the sensory quality of the oil and oxidative stability, which also achieves a reduction in the time spent and an improvement in yields, in addition to an improvement in the conservation of the products obtained developing a procedure such as the one described below and is reflected in its essentiality in the first claim. 5

    Description of the invention

    Procedure to obtain olive oil, in addition to at least one extract rich in polyphenols for maximum use of the bioactive potential of the olive, in addition to a functional ingredient.

    The procedure allows obtaining dehydrated olive pulp paste oil by mechanical action without using solvents in the extraction to obtain virgin olive oil, and other olive products for nutritional and therapeutic purposes through the use of supercritical fluids. .

    The procedure comprises the following stages:

    1. The separation of the bone and skin from the pulp of the olive by means of a passing machine 20 provided with a rotary sieve of variable pore diameter 2-6 mm to allow the olive paste to pass through.

    2. Electric pulsing of the olive paste with an electric field voltage 1-3 kV / cm, frequency of 114-255 Hz and 2-5 pulses of 50-90 microseconds. The idea is to give an electric shock to the olives before squeezing them. The brief impulses of a strong electric field enlarge the pores in the cell membranes, which simplifies the extraction of the oil. The pulse can make it easier to work with completely green olives and without any heat, at room temperature.
     30
    3. Dehydration of pulsed olive paste to a humidity of 20-30% in a continuous vacuum drying equipment to avoid the degradation of antioxidant compounds and loss of volatile compounds, which in a preferred embodiment the drying conditions in vacuum can be: vacuum (<80 mbar absolute pressure), temperature (<41 ° C) and time (20-100 kg evaporated water / h). For this, a drying equipment specifically designed for dehydration of the product in continuous process by heat conduction under negative pressures is used.

    4. Oil separation by centrifuging the olive paste in a decanter with the necessary adjustments to treat dehydrated pulp without bone and obtaining 40 virgin olive oil.

    5. Dehydration of the defatted pulp, once the oil is separated, to a humidity of less than 10% applying under vacuum conditions, which in a preferred embodiment, can be: vacuum (<200 mbar absolute pressure), temperature (<60 ° C) and time (20-45 100 kg evaporated water / h).

    6. Application of supercritical fluids (CO2 with or without modifier) on dehydrated and degreased olive paste under conditions of stirring, pressure, temperature and time, which in a preferred embodiment can be: pressure (150-250 bar), 50 temperature (40 ° C) and specific time (60-240 min) to obtain an extract characterized by specific proportions of active compounds of the olive (squalene, oleuropein, hydroxytyrosol, verbascoside, tirasol, tocopherol, oleocantal, and
    other minority compounds). The extract has therapeutic application against conditions that involve oxidative stress, inflammation, and atherogenic processes, such as cardiovascular and other diseases.

    7. The by-product resulting from the process, containing dehydrated and defatted pasta, 5 is an olive flour high in fiber, protein, and antioxidant polyphenols, which is applied 0.1-5% to bakery products to obtain a product With high fiber composition and functional feeding application.

    Thanks to the procedure described, effects such as: 10

    - Reduction of waste, consumption of water and wastewater, of the oil industry through the application of innovative processes.

    - Avoid using high toxicity solvents, such as hexane, in oil extraction processes, which is replaced by mechanical extraction processes (first extraction stage), and sustainable extraction technologies with supercritical CO2 in a second stage to get extracts.

    - Withdrawal of the whole olive bone (without breakage) prior to the separation of the oil 20 to improve the sensory quality of the oil (volatile compounds C5 and C6) and oxidative stability (lipoxygenase enzyme in the olive bone is not released) and obtain bone-free pulp, which can be used for other purposes such as cosmetics, extraction of compounds of interest, or others.
     25
    - Application of electrical pulses to the pulp to reduce dehydration times by at least 30%, and improve oil extraction yields by at least 3%.

    - Dehydration to reduce wastewater, concentrate the compounds of interest in the pulp avoiding its loss, and favor the conservation of said product, which is characterized by a lower water activity than that of the conventional by-products of an oil mill (alpechín, alperujo, pomace).

    Unless otherwise indicated, all technical and scientific elements used herein have the meaning normally understood by a person skilled in the art to which this invention pertains. In the practice of the present invention procedures and materials similar or equivalent to those described herein can be used.

    Throughout the description and the claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For the experts in the field, other objects, advantages and characteristics of the invention will be derived partly from the description and partly from the practice of the invention.

    Description of the figures
     Four. Five
    To complement the description that is being made and in order to help a better understanding of the characteristics of the invention, according to a preferred example of practical implementation thereof, a set of drawings is attached as an integral part of said description. where, for illustrative and non-limiting purposes, the following has been represented. fifty

    In Figure 1, we can see a flow chart where you can see the different stages and products obtained throughout the procedure.
    Preferred Embodiment of the Invention

    In view of the figures, a preferred embodiment of the proposed invention is described below.
     5
    In figure 1 we can see the flow chart of the process of the invention and that starting as the raw material of the olive (1) has the following stages:

    - The separation (2) of the bone and skin of the olive pulp, obtaining on the one hand the whole bones (3) and on the other hand an olive paste. 10

    - Electric pulsing (4) of the olive paste with an electric field voltage 1- 3 kV / cm, frequency of 114-255 Hz and pulses of 50 microseconds; 3.1 kJ / kg

    - Dehydration (5) of pulsed olive paste to a humidity of 20-30% in a continuous vacuum drying equipment to avoid the degradation of antioxidant compounds and loss of volatile compounds.

    - Separation of the oil (6) by means of centrifuging the olive paste, obtaining on the one hand the oil (7) and on the other hand, a defatted pulp. twenty

    - Dehydration (8) of the defatted pulp, once the oil is separated, to a humidity of less than 10%.

    - Application of supercritical fluids (9) (CO2 with or without modifier) on the dehydrated and degreased olive paste under conditions of agitation, pressure, temperature and time, obtaining on the one hand a series of extracts (10) (squalene, oleuropein , hydroxytyrosol, verbascoside, tirasol, tocopherol, oleocantal, and other minority compounds) and, on the other hand, olive flour (11) high in fiber, protein, and antioxidant polyphenols. 30

    In a more preferred embodiment and as an exemplary embodiment and never in a limiting manner:

    700 kg of olives are processed with a passing machine with 4 mm pore diameter sieve from which 480 kg of boneless olive paste is obtained. This paste is subjected to an electric pulse treatment consisting of the application of 2 pulses of 50 microseconds with an electric field intensity of 3 kV / cm, and a specific energy of 3.1 kJ / kg olive paste. The paste is dehydrated in vacuo (40 mbar absolute pressure) at a temperature below 30 ° C, obtaining 260 kg of paste with 20% humidity. The dehydrated olive paste is subjected to a shake at 50 rpm at a temperature of 24-26 ° C. After 25 min of shaking, it is centrifuged at 3500 rpm and 60 kg of oil are extracted. The oil obtained responds to the quality parameters of virgin olive oil, with a degree of acidity of less than 0.8%, a peroxide index of less than 20 meq, a content of ethyl esters of fatty acids of less than 35 mg / kg and K232 and K270 indexes below 2.50 and 0.22 respectively. The oil has a content of 0.02% of total polyphenols (equivalent to gallic acid), with a concentration in active compounds of 10 mg / kg hydroxytyrosol (3,4-DHPEA), 11 mg / kg thiol (p- HPEA), 20 mg / kg oleuropein (3,4-DHPEA-EA), together with 154 mg / kg of other qualified hydroxytosol and thiol derivatives (3,4-DHPEA-EDA, 3,4-DHPEA-AC, p - HPEA-EDA), 250 mg / kg of oleocantal and oleacin, 30 mg / kg of lignan pinoresinol, and other phenolic acids and flavones in smaller amounts. Once the oil is separated, the defatted paste is subjected to a second dehydration under similar conditions of vacuum and temperature to a humidity of less than 10%. This material contains a total of 1.2% of total polyphenols (equivalent to gallic acid), with an active compound content of 3770 mg / kg
    hydroxytyrosol (3,4-DHPEA), 880 mg / kg sunflower (p-HPEA), 1980 mg / kg oleuropein aglycone (3,4-DHPEA-EA), 940 mg / kg verbascoside (hydroxytyrosol derivative), 190 mg / kg of lignano pinoresinol, 2960 mg / kg of routine flavonoid, and other phenolic acids and flavones in smaller amounts.
     5
    130 kg of this dehydrated and defatted paste is subjected to extraction with supercritical fluids, using CO2 with or without ethanol as a modifier (5-11%). The extraction conditions are: 250 bar pressure, 40 ° C temperature, 100 g / min of CO2 flow, 134 kg / kg in CO2 / input ratio. After 180 min of extraction time, 45 kg of an oily extract with a content of 0.2% hydroxytyrosol and 0.2% tirasol, and 10 1.5% squalene are obtained. The concentration in antioxidants hydroxytyrosol and tirasol is of the order of 1000 times greater than in the pomace oil. The residual solid matter after extraction is an olive flour with a total polyphenol content of 5% (in equivalent to gallic acid), with a concentration of 0.8% hydroxytyrosol and 0.8% tirasol, and a composition of: 3% moisture, 12% protein, 4% fat (20% saturated, 52% monounsaturated and 28% polyunsaturated), 15 40% carbohydrates (31% fiber of which 25% is insoluble and 6% soluble), 10% ashes

    Olive flour is used to enrich baked cereal products such as breads, cookies, etc., in concentrations of 1-5% to obtain products with high fiber content (> 6%) and unsaturated fats (> 70% of total fatty acids are unsaturated).

    Describing sufficiently the nature of the present invention, as well as the way of putting it into practice, it is noted that, within its essentiality, it may be implemented in other embodiments that differ in detail from that indicated by way of example. , and at 25 which will also achieve the protection sought, provided that it does not alter, change or modify its fundamental principle.
    权利要求:
    Claims (2)
    [1]

    1. Procedure for obtaining olive oil and at least one extract concentrated in polyphenols and a functional ingredient characterized in that it comprises the steps of:
     5
    - Separation (2) of the bone and skin of the olive pulp obtaining on the one hand the whole bone (3) and on the other hand an olive paste.
    - Electric pulsing (4) of the olive paste with a voltage of the electric field 1-3 kV / cm, frequency of 114-255 Hz and 2-10 pulses of 50-90 microseconds. 10
    - Dehydration (5) of pulsed olive paste to a humidity of <30% in a continuous vacuum drying equipment under the conditions of: vacuum (<80 mbar absolute pressure), temperature (<41 ° C) and time (20-100 kg evaporated water / h), or other conditions that preserve the thermolabile compounds of interest. fifteen
    - Separation (6) of the oil by centrifuging the olive paste in a centrifuge with the necessary adjustments to treat dehydrated pulp without bone and obtaining virgin olive oil (7).
     twenty
    - Dehydration (8) of the defatted pulp, once the oil is separated, to a humidity of less than 10% applying vacuum conditions (<200 mbar absolute pressure), temperature (<60 ° C) and time (20-100 kg water evaporated / h), or other conditions that preserve the thermolabile compounds of interest.
     25
    - Application of supercritical fluids (9) (CO2 with or without modifier) on the defatted and dehydrated olive paste, under stirring conditions, pressure (150-250 Bar), temperature (40 ° C) and time (60-240 min ).
    - Obtaining on the one hand a series of extracts (10) (squalene, oleuropein, hydroxytyrosol, verbascoside, tyrosol, tocopherol, oleocantal, and other minority compounds) and, on the other hand, olive flour (11) of high content fiber, protein, and antioxidant polyphenols.

    [2]
    2. Method for obtaining olive oil and at least one extract concentrated in polyphenols and a functional ingredient according to claim 1 characterized in that the separation of the bone and skin from the pulp is carried out by means of a passing machine with rotary drive shaft on sieve of variable pore diameter 2-6 mm to let the olive paste through.
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    同族专利:
    公开号 | 公开日
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    ES2685169B1|2019-08-06|
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    WO2018178492A3|2018-11-22|
    WO2018178492A2|2018-10-04|
    US11052123B2|2021-07-06|
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    申请号 | 申请日 | 专利标题
    ES201700359A|ES2685169B1|2017-03-31|2017-03-31|Procedure to obtain olive oil and at least one extract concentrated in polyphenols and a functional ingredient|ES201700359A| ES2685169B1|2017-03-31|2017-03-31|Procedure to obtain olive oil and at least one extract concentrated in polyphenols and a functional ingredient|
    PT187747894T| PT3604490T|2017-03-31|2018-03-29|Method for obtaining olive oil and at least one extract concentrated in polyphenols and a functional ingredient|
    ES18774789T| ES2882167T3|2017-03-31|2018-03-29|Procedure to obtain olive oil and at least one extract concentrated in polyphenols and one functional ingredient|
    EP18774789.4A| EP3604490B1|2017-03-31|2018-03-29|Method for obtaining olive oil and at least one extract concentrated in polyphenols and a functional ingredient|
    PCT/ES2018/070281| WO2018178492A2|2017-03-31|2018-03-29|Method for obtaining olive oil and at least one extract concentrated in polyphenols and a functional ingredient|
    US16/499,396| US11052123B2|2017-03-31|2018-03-29|Method of obtaining olive oil and extracts from olives|
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