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Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars. Molecules 2023; 28:molecules28031483. [PMID: 36771149 PMCID: PMC9919864 DOI: 10.3390/molecules28031483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/31/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023] Open
Abstract
Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg-1) and Uslu (9.00 mg·kg-1) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg-1) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg-1) and TAC value (515.36 mg TE·kg-1) (p < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (p > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (p < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (p < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others.
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Selim S, Albqmi M, Al-Sanea MM, Alnusaire TS, Almuhayawi MS, AbdElgawad H, Al Jaouni SK, Elkelish A, Hussein S, Warrad M, El-Saadony MT. Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review. Front Nutr 2022; 9:1008349. [PMID: 36424930 PMCID: PMC9678927 DOI: 10.3389/fnut.2022.1008349] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 10/04/2022] [Indexed: 11/10/2022] Open
Abstract
Olive oil production is a significant source of economic profit for Mediterranean nations, accounting for around 98 percent of global output. Olive oil usage has increased dramatically in recent years, owing to its organoleptic characteristics and rising knowledge of its health advantages. The culture of olive trees and the manufacture of industrial and table olive oil produces enormous volumes of solid waste and dark liquid effluents, involving olive leaves, pomace, and olive oil mill wastewaters. These by-products cause an economic issue for manufacturers and pose major environmental concerns. As a result, partial reuse, like other agronomical production wastes, is a goal to be achieved. Because these by-products are high in bioactive chemicals, which, if isolated, might denote components with significant added value for the food, cosmetic, and nutraceutical sectors, indeed, they include significant amounts of beneficial organic acids, carbohydrates, proteins, fibers, and phenolic materials, which are distributed differently between the various wastes depending on the olive oil production method and table olive agronomical techniques. However, the extraction and recovery of bioactive materials from chosen by-products is a significant problem of their reasonable value, and rigorous detection and quantification are required. The primary aims of this review in this context are to outline the vital bioactive chemicals in olive by-products, evaluate the main developments in extraction, purification, and identification, and study their uses in food packaging systems and safety problems.
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Affiliation(s)
- Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, Saudi Arabia
- Olive Research Center, Jouf University, Sakaka, Saudi Arabia
- *Correspondence: Samy Selim,
| | - Mha Albqmi
- Olive Research Center, Jouf University, Sakaka, Saudi Arabia
- Department of Chemistry, College of Science and Arts, Jouf University, Al Qurayyat, Saudi Arabia
| | - Mohammad M. Al-Sanea
- Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka, Saudi Arabia
| | | | - Mohammed S. Almuhayawi
- Department of Medical Microbiology and Parasitology, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Hamada AbdElgawad
- Department of Botany and Microbiology, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
| | - Soad K. Al Jaouni
- Department of Hematology and Oncology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Amr Elkelish
- Department of Botany and Microbiology, Faculty of Science, Suez Canal University, Ismailia, Egypt
| | - Shaimaa Hussein
- Department of Pharmacology, College of Pharmacy, Jouf University, Sakaka, Saudi Arabia
| | - Mona Warrad
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences at Al-Quriat, Jouf University, Al Qurayyat, Saudi Arabia
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- Mohamed T. El-Saadony,
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3
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High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02862-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractA new technology used to reduce the temperature of olive paste was applied to the extra virgin olive oil (EVOO) mechanical extraction process. The performance of a cooling crusher that was able to counteract the thermal increase that occurs during olive fruit grinding was analyzed to evaluate the effects on the development of volatile compounds and the concentration of hydrophilic phenols in the final product. The volatile profiles and phenolic fraction of EVOOs extracted from three different cultivars (Coratina, Peranzana, and Moresca) were positively affected by the use of lower temperatures during the crushing phase. The volatile fractions showed increases in the total aldehydes, mainly related to the concentrations of (E)-2-hexenal, and reductions in the total alcohols, mainly due to 1-penten-3-ol, 1-hexanol and (Z)-3-hexen-1-ol contents. The use of a lower temperature reduced the level of oxidative processes, protecting the phenolic compounds in the Moresca and Peranzana EVOOs by 17.8 and 12.1%, respectively.
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Abdul Hakim Shaah M, Hossain MS, Salem Allafi FA, Alsaedi A, Ismail N, Ab Kadir MO, Ahmad MI. A review on non-edible oil as a potential feedstock for biodiesel: physicochemical properties and production technologies. RSC Adv 2021; 11:25018-25037. [PMID: 35481051 PMCID: PMC9037048 DOI: 10.1039/d1ra04311k] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 07/13/2021] [Indexed: 01/05/2023] Open
Abstract
There is increasing concern regarding alleviating world energy demand by determining an alternative to petroleum-derived fuels due to the rapid depletion of fossil fuels, rapid population growth, and urbanization. Biodiesel can be utilized as an alternative fuel to petroleum-derived diesel for the combustion engine. At present, edible crops are the primary source of biodiesel production. However, the excessive utilization of these edible crops for large-scale biodiesel production might cause food supply depletion and economic imbalance. Moreover, the utilization of edible oil as a biodiesel feedstock increases biodiesel production costs due to the high price of edible oils. A possible solution to overcome the existing limitations of biodiesel production is to utilize non-edible crops oil as a feedstock. The present study was conducted to determine the possibility and challenges of utilizing non-edible oil as a potential feedstock for biodiesel production. Several aspects related to non-edible oil as a biodiesel feedstock such as overview of biodiesel feedstocks, non-edible oil resources, non-edible oil extraction technology, its physicochemical and fatty acid properties, biodiesel production technologies, advantages and limitation of using non-edible oil as a feedstock for biodiesel production have been reviewed in various recent publications. The finding of the present study reveals that there is a huge opportunity to utilize non-edible oil as a feedstock for biodiesel production.
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Affiliation(s)
- Marwan Abdul Hakim Shaah
- School of Industrial Technology, Universiti Sains Malaysia 11800 USM Penang Malaysia +6046533678 +6046532216 +6046532214
| | - Md Sohrab Hossain
- School of Industrial Technology, Universiti Sains Malaysia 11800 USM Penang Malaysia +6046533678 +6046532216 +6046532214
| | - Faisal Aboelksim Salem Allafi
- School of Industrial Technology, Universiti Sains Malaysia 11800 USM Penang Malaysia +6046533678 +6046532216 +6046532214
| | - Alyaa Alsaedi
- School of Industrial Technology, Universiti Sains Malaysia 11800 USM Penang Malaysia +6046533678 +6046532216 +6046532214
| | - Norli Ismail
- School of Industrial Technology, Universiti Sains Malaysia 11800 USM Penang Malaysia +6046533678 +6046532216 +6046532214
| | - Mohd Omar Ab Kadir
- Pultex Sdn Bhd Jalan Kampung Jawa, Bayan Baru 11950 Bayan Lepas Penang Malaysia
| | - Mardiana Idayu Ahmad
- School of Industrial Technology, Universiti Sains Malaysia 11800 USM Penang Malaysia +6046533678 +6046532216 +6046532214
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6
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Veneziani G, Nucciarelli D, Taticchi A, Esposto S, Selvaggini R, Tomasone R, Pagano M, Servili M. Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars. Foods 2021; 10:1578. [PMID: 34359448 PMCID: PMC8304241 DOI: 10.3390/foods10071578] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 06/25/2021] [Accepted: 07/05/2021] [Indexed: 11/16/2022] Open
Abstract
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.
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Affiliation(s)
- Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Davide Nucciarelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Roberto Tomasone
- Council for Agricultural Research and Economics Research, Centre for Engineering and Agro-Food Processing, 00015 Monterotondo, Italy; (R.T.); (M.P.)
| | - Mauro Pagano
- Council for Agricultural Research and Economics Research, Centre for Engineering and Agro-Food Processing, 00015 Monterotondo, Italy; (R.T.); (M.P.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
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7
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Development of an innovative rotating spiral heat exchanger with integrated microwave module for the olive oil industry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Tamborrino A, Taticchi A, Romaniello R, Perone C, Esposto S, Leone A, Servili M. Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine. ULTRASONICS SONOCHEMISTRY 2021; 73:105505. [PMID: 33714088 PMCID: PMC7960535 DOI: 10.1016/j.ultsonch.2021.105505] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 06/12/2023]
Abstract
The objective of this study is to assess the effects of installation and operation of a high-power ultrasound machine (HPU) for the treatment of olive paste by using ultrasound technology in order to evaluate the best way installation and the best definition of the operating conditions of the machine. The study was conducted installing in an industrial olive oil mill a continuous processing ultrasound machine, which used a frequency of 20 kHz able to work at 3200 kg h-1 as feed capacity. Checking of performance has been carried out by the assessment of the different operating and process conditions, assessing in particular the impact of the ultrasound treatment before and after the malaxation phase on performance indicators of the continuous olive oil plant (plant extractability, olive paste rheological characteristic) and on selected chemical properties of the olive oil extracted (quality parameters, antioxidant content, and volatile profiles). In the tested conditions, high-power ultrasound treatment did not produce significant effect on the legal parameters (free acidity, peroxide index and spectrophotometric indexes), while a significant increase in the content of phenolic compounds was generally observed; higher enhancements were more evident when the high-power ultrasound treatment was carried out before the malaxation phase.
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Affiliation(s)
- Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
| | - Agnese Taticchi
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
| | - Roberto Romaniello
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Claudio Perone
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Sonia Esposto
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
| | - Alessandro Leone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
| | - Maurizio Servili
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
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9
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Taticchi A, Esposto S, Veneziani G, Minnocci A, Urbani S, Selvaggini R, Sordini B, Daidone L, Sebastiani L, Servili M. High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. Food Chem 2020; 342:128369. [PMID: 33143966 DOI: 10.1016/j.foodchem.2020.128369] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 10/05/2020] [Accepted: 10/09/2020] [Indexed: 02/08/2023]
Abstract
High vacuum technology has been incorporated into a new assisted extraction system applied to virgin olive oil (VOO) processing, which was tested at a lab-scale pilot plant to evaluate its impact on the physicochemical properties of the olive paste and oil. The vacuum system induced changes in the mechanical and structural properties of the olive cells, improving the coalescence of the oil droplets due to substantial cellular and intracellular mass transfer during the process, as shown by cryo-scanning electron microscopy (Cryo-SEM) analysis. The effects on the quality characteristics of VOOs extracted from three cultivars at different malaxation temperatures were evaluated. A significant increase in the phenolic content, from 25.2% to 48.6%, was observed. The content of volatile compounds responsible for the VOO flavor decreased as a function of malaxation temperature. The reduction of some volatile molecules related to the VOO off-flavor (ethanol, ethyl acetate and acetic acid) was also shown.
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Affiliation(s)
- Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - Antonio Minnocci
- BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, I-56127 Pisa, Italy
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Luca Sebastiani
- BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, I-56127 Pisa, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
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10
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Tamborrino A, Servili M, Leone A, Romaniello R, Perone C, Veneziani G. Partial De‐Stoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000129] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Antonia Tamborrino
- Department of Agricultural and Environmental Science University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Maurizio Servili
- Department of the Science of Agriculture, Food and Environment University of Perugia Via S. Costanzo Perugia 06126 Italy
| | - Alessandro Leone
- Department of Agricultural and Environmental Science University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Roberto Romaniello
- Department of the Science of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia 71100 Italy
| | - Claudio Perone
- Department of the Science of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia 71100 Italy
| | - Gianluca Veneziani
- Department of the Science of Agriculture, Food and Environment University of Perugia Via S. Costanzo Perugia 06126 Italy
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11
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Bianchi B, Tamborrino A, Giametta F, Squeo G, Difonzo G, Catalano P. Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality. Foods 2020; 9:foods9060813. [PMID: 32575681 PMCID: PMC7353554 DOI: 10.3390/foods9060813] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/18/2020] [Accepted: 06/18/2020] [Indexed: 11/16/2022] Open
Abstract
The properties of food products are the result of changes produced in raw materials as a result of process treatments. In the olive oil extraction process, these changes can be observed as differences in quality, nutritional characteristics, taste, and flavor, and are especially due to the time and temperature of the malaxation phase. These parameters are closely related to the mechanical design of malaxer machines. In this study, a new reel model for malaxer machines was designed. The new model was incorporated into an industrial malaxer machine and experimental tests were carried out to study the effects of two different reel designs (modified and unmodified profile) on the rheological characteristics of olive paste, the energy consumption of the plant, and the temperature profile inside the machine. The main commercial parameters of the produced olive oil were studied, as well as the extraction yield and the extraction efficiency of the plant. The malaxer machine equipped with the modified reel showed better homogenization of the paste, which led to improved heat exchange and rheological properties. The results of this study showed that a specific modification of the rotating reel can improve the performance of the malaxer in terms of improving the viscosity of the paste, 127,157.67 (mPa sn) for the malaxer with the modified reel at the beginning of malaxation, reaching a final value of 64,626.00 (mPa sn) at the end. The unmodified malaxer showed an initial viscosity coefficient of 133,754.00 (mPa sn) and a final value of 111,990.67 (mPa sn). This led to a reduction in malaxing times, an increase in the work capacity of the plant, and a reduction in total energy consumption and slowed down the oxidative phenomena responsible for the decrease in the quality of olive oil.
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Affiliation(s)
- Biagio Bianchi
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy;
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy;
- Correspondence: (A.T.); (G.S.); Tel.: +39-0805443122 (A.T.); +39-0805442272 (G.S.)
| | - Ferruccio Giametta
- Department of Agriculture, Environment and Food, University of Molise, Via De Sanctis. n.c., 86100 Campobasso, Italy; (F.G.); (P.C.)
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy;
- Correspondence: (A.T.); (G.S.); Tel.: +39-0805443122 (A.T.); +39-0805442272 (G.S.)
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy;
| | - Pasquale Catalano
- Department of Agriculture, Environment and Food, University of Molise, Via De Sanctis. n.c., 86100 Campobasso, Italy; (F.G.); (P.C.)
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12
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Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app10010114] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
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.
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13
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Servili M, Veneziani G, Taticchi A, Romaniello R, Tamborrino A, Leone A. Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. ULTRASONICS SONOCHEMISTRY 2019; 59:104747. [PMID: 31472431 DOI: 10.1016/j.ultsonch.2019.104747] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 08/14/2019] [Accepted: 08/22/2019] [Indexed: 06/10/2023]
Abstract
Ultrasound technology was employed to test its action on the extraction of olive oil at the industrial scale. Because of its mechanical effects, ultrasound waves were applied to the olive paste, between the crushing and malaxing operations. Comparative experiments were performed between traditional extraction processes and the innovative extraction process, with the addition of the ultrasound treatment. Different levels of pressure were tested on olive paste, using four different olive cultivars. Pressure level played an important role in olive oil extractability. When ultrasound was subjected to olive paste with a pressure of about 3.5 bar, there was a significant increase of extractability compared to the traditional process. On the other hand, there was no significant effect between ultrasound treatment and traditional technology on extractability when ultrasound at a pressure level of 1.7 bar was used.
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Affiliation(s)
- M Servili
- Department of the Science of Agriculture, Food and Environment, University of Perugia, via S. Costanzo, 06126 Perugia, Italy
| | - G Veneziani
- Department of the Science of Agriculture, Food and Environment, University of Perugia, via S. Costanzo, 06126 Perugia, Italy
| | - A Taticchi
- Department of the Science of Agriculture, Food and Environment, University of Perugia, via S. Costanzo, 06126 Perugia, Italy
| | - R Romaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy.
| | - A Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - A Leone
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
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14
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Veneziani G, Esposto S, Taticchi A, Selvaggini R, Sordini B, Lorefice A, Daidone L, Pagano M, Tomasone R, Servili M. Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. Front Nutr 2019; 6:134. [PMID: 31555654 PMCID: PMC6737034 DOI: 10.3389/fnut.2019.00134] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Accepted: 08/09/2019] [Indexed: 12/28/2022] Open
Abstract
The main operators of the olive oil sector are continuously involved in the development of the olive oil mechanical extraction process with the common aim of increasing both the quality and the oil extraction yield coupled with the potential enhancement of the working efficiency of the olive mill. The pulsed electric field (PEF) is a recently studied technological innovation for the improvement of olive oil extraction technology. The impact of the PEF on the diffusion of oil and microconstituents, determined by the disruption effects on olive cell tissues carried out by the non-thermal method, was evaluated. A PEF can increase the permeability and breaking of the cell membranes with a consequent positive result on oil extractability and quality, mainly related to the compounds involved in the health and sensory properties of extra virgin olive oil. The PEF was tested on three Italian olive cultivars (Carolea, Coratina, and Ottobratica). The results showed a positive impact of the new technology on the oil yield, with an increase ranging from 2.3 to 6%, and on the concentration of hydrophilic phenols, with an increase ranging from 3.2 to 14.3%, with respect to the control tests. The data of the main compounds related to the health and sensory notes also showed high variability as a consequence of the genetic origins of the olive cultivars.
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Affiliation(s)
- Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Antonietta Lorefice
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Mauro Pagano
- Council for Agricultural Research and Economics Research Centre for Engineering and Agro-Food Processing, Monterotondo, Italy
| | - Roberto Tomasone
- Council for Agricultural Research and Economics Research Centre for Engineering and Agro-Food Processing, Monterotondo, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
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15
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Guarino F, Falcone G, Stillitano T, De Luca AI, Gulisano G, Mistretta M, Strano A. Life cycle assessment of olive oil: A case study in southern Italy. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2019; 238:396-407. [PMID: 30861400 DOI: 10.1016/j.jenvman.2019.03.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 02/19/2019] [Accepted: 03/02/2019] [Indexed: 06/09/2023]
Abstract
The paper describes the results of a specific LCA based analysis of the production of olive oil in the region of Calabria, in southern Italy. The goal of the study is to assess the energy and environmental impacts of different scenarios involving conventional and organic cultivations, plains and hills cultivations and involving different operating techniques. The study also aims at assessing the share of each life cycle step on the total of energy and environmental impacts. The functional unit chosen for the comparative analysis is a glass bottle of 0.75 L of extra virgin olive oil. A "from cradle to gate" perspective was chosen. The analysis was developed according to the LCA standards of the ISO 14040 series. The analysis is based on a field analysis developed in the last years in the province of Reggio Calabria between more than 50 enterprises and stakeholders of the field, representative of the whole Calabria region and of most southern Italy. The data used for the development of mass and energy balances are related to the years 2013-2015. The results clarify that for all indicators that the first part of the life cycle - from the production, including the growth of the olive plant to the full production stage - is the most relevant, variable between 80.6% share in the case of the particulate matter indicator to the 99.64% in the case of land use (Hill - Biological agriculture scenario). Relevant differences can be also traced for each specific indicator among all scenarios; high impacts are traced for the agricultural stages among all scenarios (70% -90% in all indicators) with high impacts caused by fertilizers. Among the transformation stages the bottle production is one of the most relevant sources of life cycle energy uses and environmental impacts (80-90%).
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Affiliation(s)
- Francesco Guarino
- Department of Engineering, University of Palermo, Viale delle Scienze, Building 9 - 90128, Palermo, Italy.
| | - Giacomo Falcone
- Department of Agriculture "AGRARIA". Mediterranean University of Reggio Calabria. Feo di Vito, 89122, Reggio Calabria, Italy
| | - Teodora Stillitano
- Department of Agriculture "AGRARIA". Mediterranean University of Reggio Calabria. Feo di Vito, 89122, Reggio Calabria, Italy
| | - Anna Irene De Luca
- Department of Agriculture "AGRARIA". Mediterranean University of Reggio Calabria. Feo di Vito, 89122, Reggio Calabria, Italy
| | - Giovanni Gulisano
- Department of Agriculture "AGRARIA". Mediterranean University of Reggio Calabria. Feo di Vito, 89122, Reggio Calabria, Italy
| | - Marina Mistretta
- Department of Heritage, Architecture, Urbanism Department. Mediterranean University of Reggio Calabria. Salita Melissari, 89124, Reggio Calabria, Italy
| | - Alfio Strano
- Department of Agriculture "AGRARIA". Mediterranean University of Reggio Calabria. Feo di Vito, 89122, Reggio Calabria, Italy
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16
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Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
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17
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Taticchi A, Selvaggini R, Esposto S, Sordini B, Veneziani G, Servili M. Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. Food Chem 2019; 289:7-15. [PMID: 30955668 DOI: 10.1016/j.foodchem.2019.03.041] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/07/2019] [Accepted: 03/09/2019] [Indexed: 11/16/2022]
Abstract
Ultrasound-assisted extraction is an innovative technique applied to the extraction process for virgin olive oil (VOO), which is generally employed to increase plant efficiency and improve product quality. A high-power ultrasound (US) device was introduced at an industrial plant that can process at 2 tons/h to evaluate the technique's physicochemical impact on quality parameters of VOO that was caused by an intensive mass transfer induced by acoustic cavitation process and shockwaves. The impact on oil yield was also evaluated with respect to the ripening stage and malaxation time. No significant effects on the legal and commercial parameters of VOO (including quality indices, sterols, triterpene dialcohols, waxes and diacylglycerols) were found for olives at medium-early ripening stage. Significant physical changes, increased extraction yield (22.7%), enhanced phenol content (10.1%) were observed in US-VOO compared to control (C) oil extracted with a traditional process at an early maturity index.
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Affiliation(s)
- Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
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18
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Tamborrino A, Romaniello R, Caponio F, Squeo G, Leone A. Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.019] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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19
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De Toffoli A, Monteleone E, Bucalossi G, Veneziani G, Fia G, Servili M, Zanoni B, Pagliarini E, Gallina Toschi T, Dinnella C. Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition. Food Res Int 2019; 119:236-243. [PMID: 30884654 DOI: 10.1016/j.foodres.2019.02.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 01/28/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
Abstract
Phenols from olive mill waste water (OMWW) represent valuable functional ingredients. The negative impact on sensory quality limits their use in functional food formulations. Chemical interactions phenols/biopolymers and their consequences on bioactivity in plant-base foods have been widely investigated, but no studies to date have explored the variation of bitterness, astringency and pungency induced by OMWW phenols as a function of the food composition. The aim of the paper was to profile the sensory and chemical properties of phenols from OMWW in plant-base foods varied in their macro-composition. Four phenol concentrations were selected (0.44, 1.00, 2.25, 5.06 g/kg) to induce significant variations of bitterness, sourness, astringency and pungency in three plant-base food: proteins/neutral pH - bean purée (BP), starch/neutral pH - potato purée (PP), fiber/low pH - tomato juice (TJ). The macro-composition affected the amount of the phenols recovered from functionalized food. The highest recovery was from TJ and the lowest from BP. Two groups of 29 and 27 subjects, trained to general Labelled Magnitude Scale and target sensations, participated in the evaluation of psychophysical curves of OMWW phenols and of functionalized plant-base foods, respectively. Target sensations were affected by the food macro-composition. Bitterness increased with phenol concentration in all foods. Astringency and sourness slightly increased with concentration, reaching the weak-moderate intensity at the highest phenol concentration in PP and TJ only. Pungency was suppressed in BP and perceived at weak-moderate intensity in PP and TJ sample at the highest phenol concentration. Proteins/neutral pH plant-food (BP) resulted more appropriate to counteract the impact of added phenol on negative sensory properties thus allowing to optimize the balance between health and sensory properties.
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Affiliation(s)
| | | | | | - G Veneziani
- Dept. Agricultural, Food and Environmental Sciences, University of Perugia, Italy
| | - G Fia
- Dept.GESAAF, University of Florence, Italy
| | - M Servili
- Dept. Agricultural, Food and Environmental Sciences, University of Perugia, Italy
| | - B Zanoni
- Dept.GESAAF, University of Florence, Italy
| | | | - T Gallina Toschi
- Dep. DiSTAL, Alma Mater Studiorum, - University of Bologna, Italy
| | - C Dinnella
- Dept.GESAAF, University of Florence, Italy
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20
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Veneziani G, Esposto S, Minnocci A, Taticchi A, Urbani S, Selvaggini R, Sordini B, Sebastiani L, Servili M. Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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Veneziani G, Esposto S, Taticchi A, Urbani S, Selvaggini R, Sordini B, Servili M. Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.034] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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22
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Cao WT, Liu YJ, Ma MG, Zhu JF. Facile preparation of robust and superhydrophobic materials for self-cleaning and oil/water separation. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2017.05.064] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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23
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Trapani S, Breschi C, Cecchi L, Guerrini L, Mulinacci N, Parenti A, Canuti V, Picchi M, Caruso G, Gucci R, Zanoni B. Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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24
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Veneziani G, Esposto S, Taticchi A, Urbani S, Selvaggini R, Di Maio I, Sordini B, Servili M. Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. Food Chem 2016; 221:107-113. [PMID: 27979061 DOI: 10.1016/j.foodchem.2016.10.067] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 10/10/2016] [Accepted: 10/16/2016] [Indexed: 01/18/2023]
Abstract
In recent years, the temperature of processed olives in many olive-growing areas was often close to 30°C, due to the global warming and an early harvesting period. Consequently, the new trends in the extraction process have to include the opportunity to cool the olives or olive paste before processing to obtain high quality EVOO. A tubular thermal exchanger was used for a rapid cooling treatment (CT) of olive paste after crushing. The results did not show a significant difference in the oil yield or any modifications in the legal parameters. The cooling process determined a significant improvement of phenolic compounds in all the three Italian cultivar EVOOs analyzed, whereas the volatile compounds showed a variability largely affected by the genetic origin of the olives with C6 aldehydes that seem to be more stable than C6 alcohols and esters.
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Affiliation(s)
- G Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - S Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - A Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - S Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - R Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - I Di Maio
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - B Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - M Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
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25
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Romero I, Aparicio-Ruiz R, Oliver-Pozo C, Aparicio R, García-González DL. Characterization of Virgin Olive Oils with Two Kinds of 'Frostbitten Olives' Sensory Defect. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5590-5597. [PMID: 27315238 DOI: 10.1021/acs.jafc.6b02464] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The frost of olives on the tree due to drops of temperature can produce sensory defects in virgin olive oil (VOO). Temperature changes can be abrupt with freeze-thaw cycles or gradual, and they produce sensory and chemical variations in the oil. This study has analyzed the quality parameters (free fatty acids, peroxide value, UV absorption, and fatty acid ethyl esters) and phenols of VOOs described with the 'frostbitten olives' sensory defect. The phenol profiles allowed grouping these VOOs into two types. One of them, characterized with "soapy" and "strawberry-like" aroma descriptors, had higher values of 1-acetoxypinoresinol, pinoresinol, and aldehydic form of the ligstroside aglycon. The other one, characterized with "wood" and "humidity" descriptors, had higher concentrations of luteolin and apigenin. Most VOOs (75%) from the first group, associated with abrupt drops of temperature, have concentration of phenols higher than the value established by the health claim on olive oil polyphenols approved by the European Commission.
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Affiliation(s)
- Inmaculada Romero
- Instituto de la Grasa (CSIC) , Campus Universidad Pablo de Olavide, Edificio 46, Carretera de Utrera, km 1, 41013 Sevilla, Spain
| | - Ramón Aparicio-Ruiz
- Instituto de la Grasa (CSIC) , Campus Universidad Pablo de Olavide, Edificio 46, Carretera de Utrera, km 1, 41013 Sevilla, Spain
| | - Celia Oliver-Pozo
- Instituto de la Grasa (CSIC) , Campus Universidad Pablo de Olavide, Edificio 46, Carretera de Utrera, km 1, 41013 Sevilla, Spain
| | - Ramón Aparicio
- Instituto de la Grasa (CSIC) , Campus Universidad Pablo de Olavide, Edificio 46, Carretera de Utrera, km 1, 41013 Sevilla, Spain
| | - Diego L García-González
- Instituto de la Grasa (CSIC) , Campus Universidad Pablo de Olavide, Edificio 46, Carretera de Utrera, km 1, 41013 Sevilla, Spain
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26
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Servili M, Esposto S, Taticchi A, Urbani S, Di Maio I, Veneziani G, Selvaggini R. New approaches to virgin olive oil quality, technology, and by-products valorization. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500138] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Sonia Esposto
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Agnese Taticchi
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Stefania Urbani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Ilona Di Maio
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Gianluca Veneziani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
| | - Roberto Selvaggini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali; Università degli Studi di Perugia; Perugia Italy
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