Multiclass Pesticide Determination in Olives and Their Processing Factors in Olive Oil: Comparison of Different Olive Oil Extraction Systems

2008 ◽  
Vol 56 (14) ◽  
pp. 5700-5709 ◽  
Author(s):  
Elpiniki G. Amvrazi ◽  
Triantafyllos A. Albanis
Keyword(s):  
Olive Oil ◽  
Oil Extraction ◽  
Processing Factors

scholarly journals Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 953
Author(s):  
Fereshteh Safarzadeh Markhali
Keyword(s):  
Olive Oil ◽  
Environmental Sustainability ◽  
Oil Extraction ◽  
Oil Products ◽  
Oil Processing ◽  
Nutrition Security ◽  
Food And Nutrition ◽  
Processing Factors ◽  
By Products ◽  
Olive Mill

The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and environmental sustainability. This review discusses typical processing factors responsible for the fate of endogenous phenolics in olive oil products/by-products and provides an overview of the possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally valorize the by-products.

scholarly journals On Some Karian and Hellenic Oil-Presses

1898 ◽  
Vol 18 ◽  
pp. 209-217 ◽  
Author(s):  
W. R. Paton ◽  
J. L. Myres
Keyword(s):  
Olive Oil ◽  
Modern Method ◽  
Oil Extraction ◽  
Asia Minor

This paper is an attempt to interpret certain stones, which have come to light recently on ancient sites in Karia, as parts of ancient oil-presses, on the ground that they are well adapted to fulfil certain purposes which are still essential to the modern native process of oil extraction in that part of Asia Minor and in the adjacent islands. The inference is that the ancient process closely resembled the modern in the principal features which are recounted below.The Modern Method of extracting olive oil consists of the two processes of grinding and pressing.In the most primitive mode of grinding which is still in use, the olives are crushed either on a flat stone by a roller, or in a stone trough by a millstone rolling on its edge. In more modern grinders two mill-stones are used, which revolve in a circular trough, as in the grinding of kaolin or cement. The process of grinding seems never to have varied, except as regards the power which is employed; horses having been substituted for men, and steam for horses. In Algeria and Tripoli the circular trough goes back at least to Roman times.

scholarly journals Material Balance of Olive Components in Virgin Olive Oil Extraction Processing

2015 ◽  
Vol 21 (2) ◽  
pp. 193-205 ◽  
Author(s):  
Ilyes Dammak ◽  
Marcos Neves ◽  
Safa Souilem ◽  
Hiroko Isoda ◽  
Sami Sayadi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Material Balance ◽  
Oil 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

“Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process”

2018 ◽  
Vol 111 ◽  
pp. 220-228 ◽  
Author(s):  
Araceli Sánchez-Ortiz ◽  
Mohamed Aymen Bejaoui ◽  
Angélica Quintero-Flores ◽  
Antonio Jiménez ◽  
Gabriel Beltrán
Keyword(s):  
Enzymatic Activity ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction ◽  
Hydroperoxide Lyase

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
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