The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils

Fatty acids profile (GC-FID) and analytical evaluation of Chemlali olive oil according to a combined laboratory scale ultrasounds and microwave extraction

“…Considering these parameters, no significant differences were found (p<0.05). These results were in accordance with data reported by Malheiro et al, 10 Clodoveo et al 22 and Gila et al 8…”

“…Therefore, we concluded that the treatment of olive paste by microwave followed by ultrasound do not affect hydrolysis reactions of triglycerides present in the obtained olive oil. The obtained results were in agreement with Tamborrino et al 6 and Gila et al 8 who mentioned that there were no significant difference observed for free acidity between olive pastes conditioned using the microwave-assisted as well as ultrasound treatment, and olive paste traditionally treated. While Rigane et al 20 found a significant decrease in all free acidity values for Chemlali and Memlick olive oils, when they investigated the change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition.…”

“…According to these quality parameters, all oils were classified in the 'extra virgin' category as established by EU regulation. 19 As found by our research team, Jimenez et al, 21 Clodoveo et al 22 and Gila et al 8 claimed that ultrasonic treatment do not affect a significant modification on the parameters analyzed before. In another study made by Rigane et al, 20 who declared that Chemlali and Memlick oils PV parameter showed significant differences during ultrasound treatment times.…”

“…In recent years, numerous alternative techniques to overcome these problems have been developed. Among them, there are emerging microwaves, supercritical fluids, ultrasound or the addition of a co-adjuvant, [1][2][3][4][5] as well as pulsed electric field, [6][7][8] Therefore, ultrasound and microwave have many applications not only in our homes but also in industry. In order to increase the oxidative stability capacities of virgin olive oil (VOO), by reducing the extraction time and increasing the olive oil quality, many researchers teams proposed many studies to improve olive oil performance.…”

Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine

“…The lipoxygenase pathway (LOX), which is activated during the crushing phase, is probably stimulated by the high mass transfer induced by HPU on crushed olive paste promoting an improvement of hydroperoxide lyases (HPL) activity level. The general reduction of volatile compounds, at the end of coalescence process could be explained by a more intense stripping phenomenon directly induced by the bubble growth present in the oily phase during the acoustic cavitation process as recently showed by Gila et al [38] , analyzing the ultrasound treatments of virgin olive oil.…”