An indicator to evaluate the environmental Impact of olive oil waste water’s shedding on cultivated fields

CVD are the main cause of death especially in high-income countries. Previously, research focused on single nutrients including saturated and MUFA, sodium and dietary fibre, or specific foods such as fish, fruit and vegetables, and olive oil, in the aetiology of CVD. In recent years, however, the effects of complete dietary patterns on the prevention of CVD have gained interest, to account for diet heterogeneity and food–nutrient interactions. Several dietary patterns have been investigated, such as the Paleolithic diet, the vegetarian and vegan diets, the Diet Approaches to Stop Hypertension (DASH), the Nordic and Mediterranean diets, with many contradictions remaining. The aim of this review is to give an overview of the effects of these dietary patterns on CVD risk, to discuss their overall nutrient adequacy and briefly discuss their environmental impact.

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Visible Near Infrared Spectroscopy as a Green Technology: An Environmental Impact Comparative Study on Olive Oil Analyses

Sustainability ◽

10.3390/su11092611 ◽

2019 ◽

Vol 11 (9) ◽

pp. 2611 ◽

Cited By ~ 2

Author(s):

Andrea Casson ◽

Roberto Beghi ◽

Valentina Giovenzana ◽

Ilaria Fiorindo ◽

Alessio Tugnolo ◽

...

Keyword(s):

Environmental Impact ◽

Olive Oil ◽

Near Infrared ◽

Oil Quality ◽

Nir Spectroscopy ◽

Assessment Method ◽

Quality Parameters ◽

Green Technology ◽

Optical Methods ◽

The European Union

The olive oil industry is a significant productive sector in the European Union and the related production process is characterised by practices and techniques associated with several adverse effects on the environment. In the literature, many works on the environmental impact assessment of the olive oil chain have been carried out but the effects of the analytical analyses procedures were considered to be negligible. Currently, the reduction of solvents and of energy consumption in the laboratory has become a crucial aspect to be investigated. In this scenario, non-destructive optical methods based on visible/near-infrared (vis/NIR) spectroscopy represent a simple, rapid, and easy-to-use method to predict olive and olive oil quality parameters. Therefore, the aim of the work was to evaluate the environmental impact of the use of optical vis/NIR technologies for analytical assessment in comparison to chemical analyses on olive oil. The life cycle assessment method (LCA) was used. The functional unit defined for this study was the analysis and a “from cradle to grave” approach was applied. The vis/NIR technology results were distinctly better, by 36 times on average, than the chemical methods. Attention must be paid to the calibration phase of the vis/NIR instrumentation: In this case, the two methods must coexist for this initial procedure to obtain the required reference data for a reliable chemometric model. In conclusion, the vis/NIR spectroscopy gives very reliable results and can be considered a green technology, representing a choice among applications of low environmental impact analytical technologies.

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Environmental impact assessment of three packages for high-quality extra-virgin olive oil

Journal of Agricultural Engineering ◽

10.4081/jae.2016.515 ◽

2016 ◽

Vol 47 (4) ◽

pp. 191 ◽

Cited By ~ 2

Author(s):

Antonio Guiso ◽

Alessandro Parenti ◽

Piernicola Masella ◽

Lorenzo Guerrini ◽

Fabio Baldi ◽

...

Keyword(s):

Stainless Steel ◽

Life Cycle ◽

Environmental Impact ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

The Other ◽

High Quality ◽

Glass Bottles ◽

The Impact

Life cycle assessments of food packaging technologies have shown that they contribute considerably to the environmental impact of products. This study analyses the life cycle impact of three packaging solutions for high-quality extra-virgin olive oil. Two of them are widely used solutions, namely tin plated cans and dimmed glass bottles. The third one is a stainless steel bottle, which has been proposed recently. The analysis was performed with a cradle to grave approach and it takes into account raw materials extraction and processing, packaging production processes and several end-of-life scenarios. Impacts due to distribution were considered separately to assess uncertainties due to distribution distances. The results show that, for same sizes, dimmed glass bottles have the lowest overall impact value for all the six indicators selected except for ozone layer depletion, whereas stainless steel bottles have the highest impact values for all the other indicators. A sensitivity analysis was performed to determine how impact varies in function of distance and packaging weight. It shows that it is possible to set a breakeven point over which the impact of glass overcomes the one of the other packaging systems. Packaging shows a significant contribution to impact of bottled oil. For small packaging, such as a 0.100 L stainless steel bottle, this contribution can be as relevant as 60% of the overall global warming potential.

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Assessment of the Life Cycle Environmental Impact of the Olive Oil Extraction Solid Wastes in the European Union

The Open Waste Management Journal ◽

10.2174/1876400220131014001 ◽

2013 ◽

Vol 6 (1) ◽

pp. 12-20 ◽

Cited By ~ 10

Author(s):

Angela Cossu ◽

Stefania Degl’Innocenti ◽

Monica Agnolucci ◽

Caterina Cristani ◽

Stefano Bedini ◽

...

Keyword(s):

Climate Change ◽

Power Generation ◽

European Union ◽

Life Cycle ◽

Environmental Impact ◽

Olive Oil ◽

Oil Extraction ◽

Solid Wastes ◽

Impact Categories ◽

The European Union

There is an increasing interest in developing sustainable systems in the European Union (EU) to recover and upgrade the solid wastes of the olive oil extraction process, i.e. wet husk. A Life Cycle Environmental Impact Assessment (LCIA) of wet husk has been carried out aiming at facilitating an appropriate Life Cycle Management of this biomass. Three scenarios have been considered, i.e. combustion for domestic heat, generation of electric power, and composting. The Environmental Product Declaration and the ReCiPe method were used for Life Cycle Impact Assessment. Domestic heating and power generation were the most important impact factors in damaging human health, ecosystems, and natural resources depletion. Composting was 2-4 orders of magnitude less impacting than domestic heat and power generation. Considering human health, the impact of climate change, human toxicity and particulate matter formation represented the main impact categories. Considering ecosystems, climate change and natural land transformation were the main impact categories. Within natural resources, fossil fuel depletion was impacted three orders more than metal depletion. Within domestic heating and power generation scenarios, storage of wet husk along with the extraction by organic solvent, and the waste treatment were the most impacting phases for global warming potential, ozone layer depletion, acidification and non renewable fossil resources depletion. The results obtained for the waste disposal have been comparatively assessed with respect to the environmental impact of the olive oil production chain.

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Innovation in olive oil processing plants to produce an excellent olive oil and to reduce environmental impact

Italian Journal of Agronomy ◽

10.4081/ija.2009.s1.147 ◽

2009 ◽

Vol 4 (1s) ◽

pp. 147 ◽

Cited By ~ 3

Author(s):

Paolo Amirante ◽

Maria Lisa Clodoveo ◽

Alessandro Leone ◽

Antonia Tamborrino

Keyword(s):

Environmental Impact ◽

Olive Oil ◽

Oil Processing ◽

Processing Plants

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Development and validation of an eco-friendly HPLC-DAD method for the determination of oleuropein and its applicability to several matrices: olive oil, olive leaf extracts and nanostructured lipid carriers

Green Chemistry ◽

10.1039/d0gc00965b ◽

2020 ◽

Vol 22 (11) ◽

pp. 3495-3505 ◽

Cited By ~ 3

Author(s):

Amaia Huguet-Casquero ◽

Tania Belén López-Méndez ◽

Eusebio Gainza ◽

Jose Luis Pedraz

Keyword(s):

Environmental Impact ◽

Olive Oil ◽

Olea Europaea ◽

Nanostructured Lipid Carriers ◽

Olive Leaf ◽

Leaf Extracts ◽

Development And Validation ◽

Olea Europaéa

An alternative HPLC approach for oleuropein determination in olive oil, Olea europaea leaf extracts and nanoparticles with minimized environmental impact.

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A Review on Life Cycle Assessment of the Olive Oil Production

Sustainability ◽

10.3390/su14020654 ◽

2022 ◽

Vol 14 (2) ◽

pp. 654

Author(s):

Mattia Rapa ◽

Salvatore Ciano

Keyword(s):

Life Cycle Assessment ◽

Supply Chain ◽

Life Cycle ◽

Environmental Impact ◽

Olive Oil ◽

Production Process ◽

Environmental Impacts ◽

Environmental Indicators ◽

Special Focus ◽

Oil Supply

Olive oil is one of the most globally recognized high-value products, with 4 million hectares cultivated in the Mediterranean area. The production process involves many stages: farming, extraction, packing, and waste treatment. Each one of these stages should present critical points for the environmental impacts, and for this reason, the entire sector is adopting mitigation strategies to begin to be more sustainable. The mitigation actions’ efficiency should be evaluated through environmental indicators or environmental impact assessment by Life Cycle Assessment (LCA). This review aimed to carry out an overview of recent papers (2011–2021) involving an LCA study in the olive oil supply chain by giving a framework of what is included in LCA studies and highlighting the main contributors to environmental impacts. The main scholarly literature databases have been exploited, highlighting a great increase in publications, especially from the producer countries. The review results reflect the heterogeneity of the production process. However, the use of pesticides, fertilizers, water, and fuel for machinery heavily weigh on the farming stage’s environmental impact. Finally, special focus was given to key elements of LCA studies in the olive oil supply chain, such as functional unit, system boundaries, impact categories, calculation method, and software widely used.

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The economic and environmental sustainability of extra virgin olive oil supply chains: An analysis based on food miles and value chains

ECONOMIA AGRO-ALIMENTARE ◽

10.3280/ecag1-2021oa11391 ◽

2021 ◽

pp. 1-28

Author(s):

Biancamaria Torquati ◽

Lucio Cecchini ◽

Chiara Paffarini ◽

Massimo Chiorri

Keyword(s):

Supply Chain ◽

Environmental Impact ◽

Supply Chains ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Transport Cost ◽

Short Supply ◽

Food Miles ◽

Trade Offs

Following the growing trend towards globalisation of the agrifood system over the last few years, a number of scientific publications with different aims and methodological approaches have addressed the issue of the progressive link loss between the place of consumption and production of food. In part, thescientific debate has focused on the various agri-food production commercial outlets, highlighting the strengths and weaknesses of both the dominant models like mass market retail, as well as emerging models like solidarity purchasing groups The present study can be classified as concerning the sustainability of agri-food supply chains. It compares five different extra virgin olive oil (evoo) supply chains in terms of the distance between the agricultural producer and end consumer, from both an economic perspective (the number of intermediaries) and a geographical one (production and consumption places). The examined aspects are 1) all the supply chain segments in which value is added to what will be the final food product purchased by the consumer, with a focus on trade and the transport cost estimated in relation to food miles; 2) the environmental impact of transport along the entire supply chain up to the distribution of evoo to the final consumer; and 3) the trade-offs between the environmental impact and economic results.The results obtained confirm some existing general evidence in the literature, such as the greater enhancement of agricultural products through short supply chains, and they emphasize as combining the value chain results with the environmental impact based on FMs, no real trade-offs, but rather trends, emerge.

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Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste

Foods ◽

10.3390/foods10050980 ◽

2021 ◽

Vol 10 (5) ◽

pp. 980

Author(s):

Alessia Pampuri ◽

Andrea Casson ◽

Cristina Alamprese ◽

Carla Daniela Di Mattia ◽

Amalia Piscopo ◽

...

Keyword(s):

Environmental Impact ◽

Olive Oil ◽

Second Life ◽

Scale Up ◽

Oxidation Induction Time ◽

Waste Products ◽

Encapsulation Process ◽

Phenolic Extraction ◽

Mill Waste ◽

Phenolic Extracts

Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic extracts from olive oil mill waste, i.e., wastewater and olive leaves. Technological (oxidation induction time) and nutritional (total phenols content) parameters were considered to assess the environmental performance based on benefits deriving by adding the extracts in vegan mayonnaise, salad dressing, biscuits, and gluten-free breadsticks. Phenolic extraction, encapsulation, and addiction to the four food preparations were analyzed, and the input and output processes were identified in order to apply the life cycle assessment to quantify the potential environmental impact of the system analyzed. Extraction and encapsulation processes characterized by low production yields, energy-intensive and complex operations, and the partial use of chemical reagents have a non-negligible environmental impact contribution on the food preparation, ranging from 0.71% to 73.51%. Considering technological and nutritional aspects, the extraction/encapsulation process contributions tend to cancel out. Impacts could be reduced approaching to a scale-up process.

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