scholarly journals Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 417
Author(s):  
Maria Pérez ◽  
Anallely López-Yerena ◽  
Julián Lozano-Castellón ◽  
Alexandra Olmo-Cunillera ◽  
Rosa M. Lamuela-Raventós ◽  
...  
Keyword(s):  
Olive Oil ◽  
Electric Fields ◽  
Emerging Technologies ◽  
Virgin Olive Oil ◽  
Consumer Preference ◽  
Extra Virgin Olive Oil ◽  
Microwave Treatment ◽  
Olive Mill Wastes ◽  
Minor Compounds ◽  
Olive Mill

There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and emerging technologies are being under study to be applied in EVOO production. This review provides an update of the effect of emerging technologies (pulsed electric fields, high pressure, ultrasound, and microwave treatment), compared to traditional EVOO extraction, on yield, quality, and/or content of some minor compounds and bioactive components, including phenolic compounds, tocopherols, chlorophyll, and carotenoids. In addition, the consumer acceptability of EVOO is discussed. Finally, the application of these emerging technologies in the valorization of olive mill wastes, whose generation is of concern due to its environmental impact, is also addressed.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

scholarly journals Retinoprotective Effect of Wild Olive (Acebuche) Oil-Enriched Diet against Ocular Oxidative Stress Induced by Arterial Hypertension

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 885
Author(s):  
Álvaro Santana-Garrido ◽  
Claudia Reyes-Goya ◽  
M. Carmen Pérez-Camino ◽  
Helder André ◽  
Alfonso Mate ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
Blood Pressure Monitoring ◽  
Virgin Olive Oil ◽  
Nicotinamide Adenine Dinucleotide Phosphate ◽  
Extra Virgin Olive Oil ◽  
Therapeutic Effects ◽  
Beneficial Effects ◽  
Wild Olive ◽  
Minor Compounds

Oxidative stress plays an important role in the pathogenesis of ocular diseases, including hypertensive eye diseases. The beneficial effects of olive oil on cardiovascular diseases might rely on minor constituents. Currently, very little is known about the chemical composition and/or therapeutic effects of the cultivated olive tree’s counterpart, wild olive (also known in Spain as acebuche—ACE). Here, we aimed to analyze the antioxidant and retinoprotective effects of ACE oil on the eye of hypertensive mice made hypertensive via administration of NG-nitro-L-arginine-methyl-ester (L-NAME), which were subjected to a dietary supplementation with either ACE oil or extra virgin olive oil (EVOO) for comparison purposes. Deep analyses of major and minor compounds present in both oils was accompanied by blood pressure monitoring, morphometric analyses, as well as different determinations of oxidative stress-related parameters in retinal layers. Aside from its antihypertensive effect, an ACE oil-enriched diet reduced NADPH (nicotinamide adenine dinucleotide phosphate) oxidase activity/gene/protein expression (with a major implication of NADPH oxidase (NOX)2 isoform) in the retinas of hypertensive mice. Supplementation with ACE oil in hypertensive animals also improved alterations in nitric oxide bioavailability and in antioxidant enzyme profile. Interestingly, our findings show that the use of ACE oil resulted in better outcomes, compared with reference EVOO, against hypertension-related oxidative retinal damage.

Extra Virgin Olive Oil Minor Compounds Modulate Mitogenic Action of Oleic Acid on Colon Cancer Cell Line

2019 ◽  
Vol 67 (41) ◽  
pp. 11420-11427 ◽  
Author(s):  
Carolina E. Storniolo ◽  
Natalia Martínez-Hovelman ◽  
Miriam Martínez-Huélamo ◽  
Rosa M. Lamuela-Raventos ◽  
Juan J. Moreno
Keyword(s):  
Colon Cancer ◽  
Oleic Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Cancer Cell Line ◽  
Extra Virgin Olive Oil ◽  
Colon Cancer Cell Line ◽  
Colon Cancer Cell ◽  
Mitogenic Action ◽  
Minor Compounds

scholarly journals An overview of emerging techniques in virgin olive oil extraction process: strategies in the development of innovative plants

2013 ◽  
Vol 44 (2s) ◽  
Author(s):  
Maria Lisa Clodoveo
Keyword(s):  
Olive Oil ◽  
Electric Fields ◽  
Emerging Technologies ◽  
Process Development ◽  
Virgin Olive Oil ◽  
Type Systems ◽  
Extraction Process ◽  
Continuous Phase ◽  
Industrial Plant ◽  
Continuous Type

Currently the systems for mechanically extracting virgin oils from olives are basically of two types: discontinuous-type systems (obsolete and dying out) and continuous-type systems. Systems defined as “continuous- type” are generally comprised of a mechanical crusher, a malaxer and a horizontal-axis centrifugal separator (decanter). The “continuous” appellation refers to the fact that two (mechanical crusher and decanter) out of the three machines making up the system operate continuously; the malaxer, which actually is a machine working in batches, is located between these two continuous apparatuses. Consequently the malaxation represents the bottleneck of the continuous extraction process. The entire virgin olive oil (VOO) process has changed very little over the last 20 years. One of the essential challenges of VOO industrial plant manufacturing sector is to design and build advanced machines in order to transform the discontinuous malaxing step in a continuous phase and improve the working capacity of the industrial plants. In recent years, rapid progress in the application of emerging technologies in food processing has been made, also in VOO extraction process. Ultrasounds (US), microwaves (MW), and pulsed electric fields (PEF) are emerging technologies that have already found application in the VOO extraction process on pilot scale plants. This paper aims to describe the basic principles of these technologies as well as the results concerning their impact on VOO yields and quality. Current and potential applications will be discussed, taking into account the relationship between the processing, the olive paste behavior and the characteristics of the resultant VOO, as well as recent advances in the process development.

scholarly journals Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

2019 ◽  
Vol 10 (1) ◽  
pp. 114 ◽  
Author(s):  
Antonia Tamborrino ◽  
Stefania Urbani ◽  
Maurizio Servili ◽  
Roberto Romaniello ◽  
Claudio Perone ◽  
...  
Keyword(s):  
Olive Oil ◽  
Electric Fields ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction ◽  
Quality Parameters ◽  
Control Test ◽  
Total Concentrations

The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test. This study confirmed that PEF technology can improve olive oil extraction and quality.

Effect of the Addition of Membrane Processed Olive Mill Waste Water (OMWW) to Extra Virgin Olive Oil

2011 ◽  
Vol 88 (11) ◽  
pp. 1821-1829 ◽  
Author(s):  
P. Zunin ◽  
G. C. Fusella ◽  
R. Leardi ◽  
R. Boggia ◽  
A. Bottino ◽  
...  
Keyword(s):  
Waste Water ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Mill Waste ◽  
Olive Mill Waste Water ◽  
Mill Waste ◽  
Olive Mill

Antioxidant and Biological Activities of Hydroxytyrosol and Homovanillic Alcohol Obtained from Olive Mill Wastewaters of Extra-Virgin Olive Oil Production

2020 ◽  
Vol 68 (52) ◽  
pp. 15428-15439
Author(s):  
Alessandra Ricelli ◽  
Fabio Gionfra ◽  
Zulema Percario ◽  
Martina De Angelis ◽  
Ludovica Primitivo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Biological Activities ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil ◽  
Olive Mill Wastewaters ◽  
Olive Mill

scholarly journals A method for gaining a deeper insight into the aroma profile of olive oil

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Daisuke Suzuki ◽  
Yuko Sato ◽  
Akane Mori ◽  
Hirotoshi Tamura
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Matrix Effect ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Consumer Preference ◽  
Extra Virgin Olive Oil ◽  
Aroma Profile ◽  
Extraction Solvent ◽  
The Matrix

AbstractVolatile compounds in food play a crucial role in affecting food quality and consumer preference, but the volatile compounds in olive oil are not fully understood due to the matrix effect of oil. The oiling-out assisted liquid–liquid extraction (OA-LLE), which we previously reported, is an effective method for isolating volatile compounds from edible oils with a strong matrix effect. However, when we apply OA-LLE to extra virgin olive oil (EVOO), the aromatic extracts contain non-volatile compounds such as pigments because of solvent-based extraction. Solvent-assisted flavor evaporation (SAFE) can remove such non-volatiles from extracts, but SAFE is affected by a matrix effect during distillation, resulting in a decrease in performance. By combining the advantages of OA-LLE and SAFE, we propose an effective approach, OA-LLE followed by SAFE (OA-LLE + SAFE), for extracting aroma compounds from EVOO. The “two assists” should help to better understand the native aroma profile of EVOO.

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