Influence of the feed pipe position of an industrial scale two‐phase decanter on extraction efficiency and chemical‐sensory characteristics of virgin olive oil

Caponio, Francesco; Squeo, Giacomo; Brunetti, Lucio; Pasqualone, Antonella; Paradiso, Vito Michele; Catalano, Pasquale; Bianchi, Biagio

doi:10.1002/jsfa.8950

Cited by 22 publications

(27 citation statements)

References 30 publications

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“…Extraction of VC was carried out as previously reported in Caponio et al (2018b) by means of HS-SPME-GC-MS. A 50/30 µm DVB/CAR/PDMS (Supelco, Bellefonte, PA, USA) SPME fiber was used. Samples conditioning lasts 2 min at 40°C followed by fiber exposure at the same temperature for 20 min.…”

Section: Oil Analysesmentioning

confidence: 99%

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

et al. 2019

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Ripening stage is one of the key factors in determining quality of olive fruits and related oils. This research, thus, was aimed to study the influence of three different harvesting times on the quality parameters of olives and related oils of three autochthonous Sardinian cultivars, Sivigliana da olio, Semidana, and Corsicana da olio. We evaluated several parameters in olive fruits (dry matter, oil content, total soluble solids, total polyphenol and antioxidant activity) and oils (legal indices, total chlorophylls and tocopherols, single polyphenols and volatile compounds, antioxidant activity). The results obtained in olive fruits showed that all the parameters changed significantly during ripening and seem to confirm that the best harvesting time is that selected by the growers, that is when 70% of olives has just turned dark-colored and the rest is green. Results on oil evidenced that all the samples fulfilled the requirements of the European community for extra-virgin olive oils and showed a decrease in total chlorophylls and tocopherols, simple phenols and antioxidant activity during ripening, except for Sivigliana da olio oils, which evidenced an increase in simple polyphenols at the last sampling. A total of 17 volatile compounds were found on oils and those responsible for the green notes of the oils increased during ripening. PCA analysis well distinguished Sivigliana da olio olives from the other two cultivars and, in general, the genetic factor better explained variability, with respect to the ripening degree.

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Section: Oil Analysesmentioning

confidence: 99%

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

et al. 2019

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“…However, oil recovery from the paste during this second extraction was rather low (0,3% kg oil kg olives −1 ). Recently, it was proposed that selecting the appropriate position of the 2‐phase decanter feed pipe could result in extraction yield and olive oil quality optimization (Caponio et al, ).…”

Section: Continuous Separation Systemsmentioning

confidence: 99%

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

Kalogianni

Georgiou

Hasanov

2019

J Americ Oil Chem Soc

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Olive oil quality is determined through a series of steps starting from the olive oil tree and ending to the consumer. Among these steps, olive oil processing plays a decisive role in determining quality. This work reviews current olive oil-processing technology and compares available technologies for the unit operations involved. Furthermore, for each unit operation involved in olive oil processing, the effect of process variables on the parameters determining olive oil quality is presented and discussed. Process efficiency and environmental impact are also presented and discussed for specific unit operations. Through this review, the gaps in current knowledge are highlighted. Finally, future perspectives on olive oil processing and further research required for olive oil quality optimization are presented.

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“…These aglycone derivatives of secoiridoid glucosides are mostly originated during mechanical extraction process of oil, as a consequence of oleuropein (OLE) hydrolysis, as well as of demethyloleuropein, and ligstroside owing to endogenous β-glucosidases [37]. The absolute concentration of phenols in OO is the result of a complex interaction between several factors, including cultivar, degree of maturation, climate and other agronomic and technological factors, such as the extraction procedures [46,47,48,49,50,51,52]. …”

Section: Olive Oil and Phenolic Compoundsmentioning

confidence: 99%

Phenolic Compounds Isolated from Olive Oil as Nutraceutical Tools for the Prevention and Management of Cancer and Cardiovascular Diseases

Reboredo‐Rodríguez

Varela-López

Forbes-Hernández

et al. 2018

IJMS

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Non-communicable diseases (NCDs) have become the largest contributor to worldwide morbidity and mortality. Among them, cancer and cardiovascular diseases (CVDs) are responsible for a 47% of worldwide mortality. In general, preventive approaches modifying lifestyle are more cost-effective than treatments after disease onset. In this sense, a healthy diet could help a range of NCDs, such as cancer and CVDs. Traditional Mediterranean Diet (MD) is associated by the low-prevalence of certain types of cancers and CVDs, where olive oil plays an important role. In fact, different epidemiological studies suggest that olive oil consumption prevents some cancers, as well as coronary heart diseases and stroke incidence and mortality. Historically, the beneficial health effects of virgin olive oil (VOO) intake were first attributed to the high concentration of monounsaturated fatty acids. Nowadays, many studies indicate that phenolic compounds contained in olive oil have positive effects on different biomarkers related to health. Among them, phenolic compounds would be partially responsible for health benefits. The present work aims to explore, in studies published during the last five years, the effects of the main phenolic compounds isolated from olive oil on different cancer or CVD aspects, in order to clarify which compounds have more potential to be used as nutraceuticals with preventive or even therapeutic properties.

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Influence of the feed pipe position of an industrial scale two‐phase decanter on extraction efficiency and chemical‐sensory characteristics of virgin olive oil

Abstract: In two-phase decanters, loading the olive paste close to the outlet of the oily phase is recommended to increase the extraction efficiency without jeopardizing the chemical-sensory characteristics of virgin olive oil. © 2018 Society of Chemical Industry.

Cited by 22 publications

References 30 publications

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

Phenolic Compounds Isolated from Olive Oil as Nutraceutical Tools for the Prevention and Management of Cancer and Cardiovascular Diseases

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