Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process

Filtration is a widely used process in the production of extra virgin olive oil. We studied the influence of filtration performed with cotton filters and cellulose filter press on the biotic components of the oily mass containing probiotic traits in two freshly produced monocultivar extra virgin olive oils. The concentration of bacteria was reduced from 100% to 28%, while that of fungi was reduced from 100% to 44% after filtration, according to the filtration system and the initial contamination of the original monocultivar extra virgin olive oil. Compared with the control, the yeast content in the oil samples filtered with cotton filters was reduced from 37% to 11% depending on the cultivar. In the oil filtered with cellulose filter press, the yeast content reduced from 42% to 16%. The viable yeast that passed through the oily mass during the filtration process with cellulose filter press, unlike all the other samples, were unable to survive in the oil after a month of storage. The possible health benefits of compounds from both the biotic and abiotic fraction of the oil, compared to the control, were significantly low when filtered with the cellulose filter press.

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Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics

Trends in Food Science & Technology ◽

10.1016/j.tifs.2009.12.004 ◽

2010 ◽

Vol 21 (4) ◽

pp. 201-211 ◽

Cited By ~ 44

Author(s):

J. Lozano-Sánchez ◽

L. Cerretani ◽

A. Bendini ◽

A. Segura-Carretero ◽

A. Fernández-Gutiérrez

Keyword(s):

Oxidative Stability ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Physicochemical Characteristics ◽

Minor Components ◽

Filtration Process

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Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

Food Control ◽

10.1016/j.foodcont.2012.06.036 ◽

2013 ◽

Vol 30 (2) ◽

pp. 606-615 ◽

Cited By ~ 27

Author(s):

Jesus Lozano-Sánchez ◽

Alessandra Bendini ◽

Rosa Quirantes-Piné ◽

Lorenzo Cerretani ◽

Antonio Segura-Carretero ◽

...

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Bioactive Compounds ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

And Storage ◽

By Products

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Effect of Extra Virgin Olive Oil and Table Olives on the ImmuneInflammatory Responses: Potential Clinical Applications

Endocrine Metabolic & Immune Disorders - Drug Targets ◽

10.2174/1871530317666171114113822 ◽

2017 ◽

Vol 18 (1) ◽

pp. 14-22 ◽

Cited By ~ 8

Author(s):

Caterina M. Gambino ◽

Giulia Accardi ◽

Anna Aiello ◽

Giuseppina Candore ◽

Giovanni Dara-Guccione ◽

...

Keyword(s):

Olive Oil ◽

Bioactive Compounds ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Common Element ◽

Low Grade ◽

Table Olives ◽

Daily Consumption ◽

Age Related ◽

Mediterranean Countries

Background and Objective: Extra virgin olive oil (EVOO) is the common element among the Mediterranean countries. It can be considered a nutraceutical and functional food, thanks to its bioactive compounds. It can act and modulate different processes linked to ageing and age-related diseases related to a common chronic low grade inflammation. Depending on the cultivar, the growth conditions, the period of harvesting, the productive process and time of product storage, EVOO could contain different amount of vegetal components. Of course, the same is for table olives. Methods: The aim of our review is to summarize the effects of EVOO and table olives on the immunemediated inflammatory response, focusing our attention on human studies. Results: Our report highlights the effect of specific molecules obtained from EVOO on the modulation of specific cytokines and anti-oxidants suggesting the importance of the daily consumption of both EVOO and table olives in the context of a Mediterranean dietary pattern. In addition, the different action on immune-inflammatory biomarkers, are depending on the olive tree cultivar. Conclusion: Thanks to their bioactive compounds, EVOO and table olive can be considered as nutraceutical and functional foods. The beneficial effects analysed in this review will help to understand the potential application of specific olive components as therapeutic adjuvant, supplements or drugs.

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Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique

Molecules ◽

10.3390/molecules24081555 ◽

2019 ◽

Vol 24 (8) ◽

pp. 1555 ◽

Cited By ~ 9

Author(s):

José Fernando Rinaldi de Alvarenga ◽

Paola Quifer-Rada ◽

Fernanda Francetto Juliano ◽

Sara Hurtado-Barroso ◽

Montserrat Illan ◽

...

Keyword(s):

Ferulic Acid ◽

Olive Oil ◽

Mediterranean Diet ◽

Bioactive Compounds ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Bioactive Components ◽

Cooking Process ◽

Representative Model ◽

The Mediterranean

Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.

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Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds

Food Chemistry ◽

10.1016/j.foodchem.2021.130779 ◽

2021 ◽

pp. 130779

Author(s):

Marilisa Alongi ◽

Paolo Lucci ◽

Maria Lisa Clodoveo ◽

Francesco Paolo Schena ◽

Sonia Calligaris

Keyword(s):

Physical Properties ◽

Olive Oil ◽

Bioactive Compounds ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

The Stability

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Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

Foods ◽

10.3390/foods9081120 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1120 ◽

Cited By ~ 2

Author(s):

Anna Różańska ◽

Marina Russo ◽

Francesco Cacciola ◽

Fabio Salafia ◽

Żaneta Polkowska ◽

...

Keyword(s):

Data Analysis ◽

Vitamin E ◽

Olive Oil ◽

Bioactive Compounds ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

The European Union ◽

Extraction Technology ◽

Virgin Olive Oils ◽

Olive Oils

High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well known, and these can be correlated to the presence of vitamin E and phenols. Together with the origin of the olives, extraction technology can influence the chemical composition of extra virgin olive oil. The aim of this study was to investigate the concentration of potentially bioactive compounds in Italian extra virgin olive oils from various sources. For this purpose, vitamin E and phenolic fractions were characterized using high-performance liquid chromatography (HPLC) coupled with fluorescence, photodiode array and mass spectrometry detection in fifty samples of oil pressed at industrial plants and sixty-six samples of oil produced in low-scale mills. Multivariate statistical data analysis was used to determine the applicability of selected phenolic compounds as potential quality indicators of extra virgin olive oils.

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