Partial De‐Stoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process

2020 ◽  
Vol 122 (11) ◽  
pp. 2000129
Author(s):  
Antonia Tamborrino ◽  
Maurizio Servili ◽  
Alessandro Leone ◽  
Roberto Romaniello ◽  
Claudio Perone ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Extraction Process ◽  
Oil Extraction ◽  
Olive Oil Quality

Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality

2011 ◽  
Vol 6 (2) ◽  
pp. 509-521 ◽  
Author(s):  
Ricardo Malheiro ◽  
Susana Casal ◽  
Hélder Teixeira ◽  
Albino Bento ◽  
José Alberto Pereira
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Extraction Process ◽  
Olive Leaves ◽  
Olive Oil Quality

Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield

2019 ◽  
Vol 245 ◽  
pp. 124-130 ◽  
Author(s):  
Antonia Tamborrino ◽  
Roberto Romaniello ◽  
Francesco Caponio ◽  
Giacomo Squeo ◽  
Alessandro Leone
Keyword(s):  
Heat Exchange ◽  
Olive Oil ◽  
Oil Quality ◽  
Oil Extraction ◽  
Extraction Plant ◽  
Olive Oil Quality

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.

Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition

2017 ◽  
Vol 120 (1) ◽  
pp. 1700261 ◽  
Author(s):  
Alessandro Leone ◽  
Roberto Romaniello ◽  
Antonia Tamborrino ◽  
Stefania Urbani ◽  
Maurizio Servili ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Oil Extraction ◽  
Extraction Plant ◽  
Olive Oil Quality

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia

scholarly journals Identification and Quantification of Olive Oil Quality Parameters Using an Electronic Nose

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 674
Author(s):  
Nawaf Abu-Khalaf
Keyword(s):  
Olive Oil ◽  
Electronic Nose ◽  
Chemical Sensor ◽  
Chemical Constituents ◽  
Oil Quality ◽  
Quality Parameters ◽  
Signal Acquisition ◽  
Good Precision ◽  
Olive Oil Quality ◽  
Quality Categories

An electronic nose (EN), which is a kind of chemical sensor, was employed to check olive oil quality parameters. Fifty samples of olive oil, covering the four quality categories extra virgin, virgin, ordinary virgin and lampante, were gathered from different Palestinian cities. The samples were analysed chemically using routine tests and signals for each chemical were obtained using EN. Each signal acquisition represents the concentration of certain chemical constituents. Partial least squares (PLS) models were used to analyse both chemical and EN data. The results demonstrate that the EN was capable of modelling the acidity parameter with a good performance. The correlation coefficients of the PLS-1 model for acidity were 0.87 and 0.88 for calibration and validation sets, respectively. Furthermore, the values of the standard error of performance to standard deviation (RPD) for acidity were 2.61 and 2.68 for the calibration and the validation sets, respectively. It was found that two principal components (PCs) in the PLS-1 scores plot model explained 86% and 5% of EN and acidity variance, respectively. PLS-1 scores plot showed a high performance in classifying olive oil samples according to quality categories. The results demonstrated that EN can predict/model acidity with good precision. Additionally, EN was able to discriminate between diverse olive oil quality categories.

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
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