PHENOLIC COMPOSITION OF OLIVE FRUIT AND VIRGIN OLIVE OIL: DISTRIBUTION IN THE CONSTITUTIVE PARTS OF FRUIT AND EVOLUTION DURING THE OIL MECHANICAL EXTRACTION PROCESS

1999 ◽  
pp. 609-614 ◽  
Author(s):  
M. Servili ◽  
M. Baldioli ◽  
F. Mariotti ◽  
G.F. Montedoro
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Phenolic Composition ◽  
Olive Fruit ◽  
Oil Distribution ◽  
Mechanical Extraction

scholarly journals An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

2017 ◽  
Vol 8 ◽  
Author(s):  
David Velázquez-Palmero ◽  
Carmen Romero-Segura ◽  
Rosa García-Rodríguez ◽  
María L. Hernández ◽  
Fabián E. Vaistij ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Phenolic Composition ◽  
Olive Fruit

scholarly journals Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1578
Author(s):  
Gianluca Veneziani ◽  
Davide Nucciarelli ◽  
Agnese Taticchi ◽  
Sonia Esposto ◽  
Roberto Selvaggini ◽  
...  
Keyword(s):  
Low Temperature ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Quality Characteristics ◽  
Volatile Fraction ◽  
Rapid Control ◽  
Genetic Origins ◽  
Extraction Processes ◽  
Mechanical Extraction

The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.

Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil

2015 ◽  
Vol 63 (26) ◽  
pp. 6066-6074 ◽  
Author(s):  
Gianluca Veneziani ◽  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Roberto Selvaggini ◽  
Stefania Urbani ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Volatile Composition ◽  
Mechanical Extraction

scholarly journals Acoustic cavitation by means ultrasounds in the extra virgin olive oil extraction process

2017 ◽  
Vol 126 ◽  
pp. 82-90 ◽  
Author(s):  
R. Amirante ◽  
E. Distaso ◽  
P. Tamburrano ◽  
A. Paduano ◽  
D. Pettinicchio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Acoustic Cavitation ◽  
Extra Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction

scholarly journals The effect of olive fruit stoning on virgin olive oil aroma

2004 ◽  
Vol 55 (2) ◽  
Author(s):  
C. Sanz ◽  
P. Luaces ◽  
A. G. Pérez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Fruit

Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality

2012 ◽  
Vol 114 (5) ◽  
pp. 535-541 ◽  
Author(s):  
Sara Godena ◽  
Alessandra Bendini ◽  
Elisa Giambanelli ◽  
Lorenzo Cerretani ◽  
Damir Ðermić ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Olive Fruit ◽  
Olive Oil Quality ◽  
Leafroll Virus
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