Lipid extraction using the traditional, destructive Soxhlet method is not able to measure oil content (OC) on a single olive. As color and near infrared spectrum are key parameters build an estimation model (EM), this study grouped olives with similar NIR for building EM of obtained by from cluster olives. The objective was estimate OC individual olives, based clusters in two seasons. This perf...

Small producers confront specific challenges when they opt to produce high-quality olive fruit. Limited resources for investing in harvest machinery and manpower are the main reasons continuing a traditional method that puts final product its economic value at risk. This paper discusses efficiency of an integrated system as possible solution these challenges. The is formed by newly designed man...

Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The genetic variability of the major phenolic compounds of virgin olive oil was studied in a progeny of the cross of Picual x Arbequina olive cultivars (...

The aim of this study was to assess how different conditions used on the centrifugation step during olive oil extraction affect its quality by considering balance fatty acid alkyl esters (FAAEs) and their precursor alcohols. All experiments were carried out under real working in a two-phase decanter followed vertical centrifuge (VC) water injection doses paste rates tested. fruits from ‘Arbequi...

Bringing the olive harvest period forward leads to storing fruit in field temperatures that risk jeopardizing its quality. Knowledge about bio-thermal characteristics of olives is crucial when considering their cooling, although published research on subject limited. In this work, cooling rate six cultivars has been empirically determined by measuring evolution low temperature under controlled ...

The olive oil composition of eleven cultivars (cvs. Arbequina, Arbosana, Arroniz, Cornicabra, Frantoio, Hojiblanca, Manzanilla, Picual, Picudo, Redondilla and Royuela) cultivated in a high-density grove located non-traditional producing region (Valladolid, Spain) was studied during four consecutive crop seasons. results showed that the 122 monovarietal oils could be classified as extra virgin o...

The effect of typical domestic microwave heating (0–15 min, at 800 W) on the thermal degradation unflavored and flavored olive oils' minor bioactive compounds related antioxidant activity was studied. Olive oils from cv. Arbequina were with lemon verbena essential oil (0%, 0.2% 0.4%, w/w) leading to a linear increase total phenols (112–160 mg gallic acid kg−1 oil, R-Pearson = +0.9870), caroteno...

Micro-propagation of olive provides the possibility of producing clones of native plants with appropriate attributes and mass reproduction in short period of time, compared to conventional methods. Apical dominance in olive explants limits the growth of lateral branches in vitro. The effect of Woody Plant Medium (WPM), Olive Medium (OM) and Murashig and Skoog (MS) with carbohydrate source (mann...