Olive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM--unresolved complex mixture), have been found in cuticle, stone (woody shell and seed), olive leaves, and talc used as an aid to olive oil extraction. The amounts of both kinds of hydrocarbons are related to the olive cultiv...

The health properties of virgin olive oil (VOO) are well known in the Mediterranean Diet, in which VOO is the main source of fat (Boskou, 2000). The Mediterranean area provides 97% of the total olive production of the world and represents a major industry in the region (Aragon & Palancar, 2001). The fatty acid composition is not the only healthy component of olive oil; in addition, minor compon...

Apulia (Southern Italy) is the leading Italian region for the production of olive oil (115 × 106 kg of oil/year), and the olive oil chain is really important from a business point of view. Currently, the extraction of olive oil is essentially performed by using a mechanical pressing process (traditional olive oil mills), or by the centrifugation process (modern olive oil mills). The aim of this...

olive oil extraction methods and technology can affect the quality and quantity of the extracted oil. in this study, qualitative and quantitative parameters were investigated for oil extracted using a hammer crusher at 720 and 1450 rpm at 30°, 40°, 60° c mixing temperatures. the data were analyzed using a complete randomized block factorial design using spss software with three replications. th...

The unique and delicate flavour of olive oil is attributed to the volatile compounds that develop during and after oil extraction from the olive fruit. The formation of these volatile compounds and the fruit characteristics that affect the formation are examined in this review. The role of extraction time -temperature interactions in volatile development and other factors that impact volatile d...

Olive oil production sector plays an Portuguese economy. It had a major growth ove increasing its weight in the overall national exp market penetration for Mediterranean traditio increasingly more demanding, especially in the N markets, where consumers are looking for more su Trying to support this growing demand this study production under the environmental and eco-effici The analysis consider...

for many years, assessment of olive oil quality and itsauthenticity confimation has been of great importanceto guarantee olive oil safety in compliance with legislations. these include the investigation of olive oil purityand quality by analyzing several parameters such as fattyacid composition, sterols, phenolic compounds, triacylglycerol and etc, through performing conventional andadvanced hy...

The possibility to improve the nutritional value of olive oil by enriching it in phenolic compounds from olive leaves (e.g., oleuropein) by ultrasonic maceration was studied. The experimental design used led to the following optimal extraction conditions: ultrasonic power of 60 W, temperature of 16°C and sonication duration of 45 min. The high total phenolic content (414.3 ± 3.2mg of oleuropein...

Olive oil production yields a considerable amount of wastewater, a powerful pollutant that is currently discarded but could be considered as a potential source of valuable natural products due to its content in phenolic compounds and other natural antioxidants. The aim of this work was to explore the variability in olive mill wastewater composition from Algerian olive oil mills considering extr...