The effect of modifying polyphenol oxidase (PPO) and peroxidase (POX) activity during the extraction of virgin olive oil has been assessed in terms of its influence on the phenolic profile of the oil produced. These enzymes were modified by adding exogenous enzyme or specific inhibitors during the milling and subsequent kneading step, studying the effect on specific phenolic compounds in the oi...

The purpose of this study was to investigate three types of extraction methods of extra virgin olive oil (EVOO) from the same cultivar (Ortice olive cultivar): traditional or pressing (T) system, decanter centrifugation (DC) system and a patented horizontal axis decanter centrifugation (HADC) system. Oil samples were subjected to chemical analyses: free acidity, peroxide value, ultraviolet ligh...

In this study, Microwave-Assisted Solvent Extraction (MASE) was used to recover oil residues from pomace olive using acidic hexane. Results obtained demonstrated that oil extraction yield increased with time, the amount of acetic acid in hexane and power radiation. For both radiation powers used (170 and 510W), the optimal extraction time and most interesting content of acetic acid in hexan...

In the course of our ongoing work on the chemical characterization of Corsican olive oil, we have developed and validated a method for direct quantification of squalene using 13C Nuclear Magnetic Resonance (NMR) spectroscopy without saponification, extraction, or fractionation of the investigated samples. Good accuracy, linearity, and precision of the measurements have been observed. The experi...

While in the last few years the use of olive cake and mill wastewater as natural sources of phenolic compounds has been widely considered and several studies have focused on the development of new extraction methods and on the production of functional foods enriched with natural antioxidants, no data has been available on the production of a phenol-enriched refined olive oil with its own phenol...

Olive, as a fruit, cannot be consumed directly due to the oleuropein substance it contains and needs to be processed into either table olives or olive oil through various production systems. Th e process of olive oil extraction results in olive oil as the main product, and two by-products, with olive pomace being one and brown-coloured Olive Mill Wastewater (OMWW) as the other. OMWW has no dire...

The quality of virgin olive oil (VOO) is strictly related to the concentrations of phenolic and volatile compounds, which are strongly affected by the operative conditions of the VOO mechanical extraction process. The aim of this work is to study the impact of a new technology such as flash thermal conditioning (FTC) on olive paste structural modification and on VOO quality. The evaluation of o...

In this study the energy and economic flows and greenhouse gas (GHG) emissions of olive oil production in Iran were investigated in terms of a life cycle assessment with considering four main stages of agricultural olive production, olive transportation, olive oil extraction and its oil transportation to the customer centers. Data was collected from 150 olive growers in Guilan province of Iran....

This study was aimed at evaluating the capability of Yarrowia lipolytica W29 for the synthesis of lipolytic enzymes in a medium containing plant oils from non-conventional sources with some components displaying bioactivity. Oils from almond, hazelnut, and coriander seeds were obtained by using n-hexane (Soxhlet method) and a chloroform/methanol mixture of solvents (Folch method), and their eff...