Article
Chemistry, Analytical
Mariangela Vallone, Giuseppe Aiello, Filippa Bono, Claudio De Pasquale, Giovanni Presti, Pietro Catania
Summary: Agriculture 4.0 is gaining attention as companies look to innovate machines for increased income and improved product quality. This paper reports on a study of an innovative system for extracting Sicilian extra virgin olive oil (EVOO) to improve process management and product quality. The results showed that the use of the innovative system led to improvements in the quality of the EVOO.
Article
Food Science & Technology
Gianluca Veneziani, Davide Nucciarelli, Agnese Taticchi, Sonia Esposto, Roberto Selvaggini, Roberto Tomasone, Mauro Pagano, Maurizio Servili
Summary: In this study, the impact of different temperatures during the malaxation process of virgin olive oil was investigated, revealing that low temperature has a significant effect on the phenolic and volatile contents of the oil, with different olive cultivars showing varying characteristics due to temperature variations.
Article
Chemistry, Applied
Agnese Taticchi, Sonia Esposto, Gianluca Veneziani, Antonio Minnocci, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Luca Sebastiani, Maurizio Servili
Summary: The study found that the application of high vacuum technology in the processing of virgin olive oil has significant effects on the physicochemical properties of the olive paste and oil, including improving the coalescence of oil droplets, increasing the phenolic content, and reducing some volatile molecules related to off-flavors in the oil.
Review
Chemistry, Multidisciplinary
Alessandro Genovese, Nicola Caporaso, Raffaele Sacchi
Summary: Virgin olive oil has unique chemical characteristics that are important for human health. The flavor of olive oil is primarily determined by volatile and phenolic compounds, which can be influenced by agronomical and technological factors as well as oral processes during tasting.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Dora Klisovic, Anja Novoselic, Igor Lukic, Karolina Brkic Bubola
Summary: This study investigated the changes in quality, health, and flavor properties of extra virgin olive oil (EVOO) during simulated domestic consumption conditions. The results showed that the degradation of phenolic and volatile compounds in EVOO was mainly attributed to oil aging, rather than the daily consumption conditions.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Enrique Jacobo Diaz-Montana, Ramon Aparicio-Ruiz, Maria T. Morales
Summary: Flavoring virgin olive oil with herbs like rosemary and basil can change its flavor and preserve its stability by retarding its oxidation process. The compounds in these herbs migrate into the oil and contribute to its unique aroma. Furthermore, these herbs also have antioxidant properties.
Review
Food Science & Technology
L. Melguizo Rodriquez, R. Illescas-Montes, V. J. Costela-Ruiz, O. Garcia-Martinez
Summary: The activation of brown adipose tissue by phenolic compounds in extra virgin olive oil can have beneficial effects on obesity. These compounds enhance thermogenesis through different signaling pathways mediated by molecules such as AMP-activated protein kinase (AMPK), peroxisome proliferator-activated receptor gamma coactivator-1 alpha (PGC1 alpha), or sirtuin 1 (Sirt1).
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Biochemistry & Molecular Biology
Maria Perez, Anallely Lopez-Yerena, Julian Lozano-Castellon, Alexandra Olmo-Cunillera, Rosa M. Lamuela-Raventos, Olga Martin-Belloso, Anna Vallverdu-Queralt
Summary: This review discusses the impact of emerging technologies on yield, quality, and content of minor compounds and bioactive components in extra virgin olive oil production, compared to traditional extraction methods. It also explores consumer acceptability of EVOO and the application of these technologies in valorizing olive mill wastes.
Article
Biochemistry & Molecular Biology
Anallely Lopez-Yerena, Antonia Ninot, Nuria Jimenez-Ruiz, Julian Lozano-Castellon, Maria Perez, Elvira Escribano-Ferrer, Agusti Romero-Aroca, Rosa M. Lamuela-Raventos, Anna Vallverdu-Queralt
Summary: The study focused on the ancient 'Corbella' olive variety from Catalonia and found that harvesting olives earlier resulted in a higher content of secoiridoids in the oil. The best processing conditions for high-quality EVOO were determined to be malaxation at 37 degrees Celsius for 30 minutes.
Article
Food Science & Technology
Gianluca Veneziani, Roberto Selvaggini, Agnese Taticchi, Stefania Urbani, Sonia Esposto, Maurizio Servili
Summary: Vacuum technology was applied for the first time at industrial scale to the mechanical extraction processes of virgin olive oil, resulting in a significant increase in oil extractability. The vacuum treatment also improved the quality characteristics of the olive oil, enhancing the hydrophilic phenol fraction and reducing off-flavored volatile compounds.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Plant Sciences
Nicola Marrano, Rosaria Spagnuolo, Giuseppina Biondi, Angelo Cignarelli, Sebastio Perrini, Leonardo Vincenti, Luigi Laviola, Francesco Giorgino, Annalisa Natalicchio
Summary: This study demonstrates that hydroxytyrosol, tyrosol, and apigenin play a positive role in promoting the health of beta-cells, suggesting that supplements enriched with these compounds may improve insulin secretion and promote glycemic control in type 2 diabetes patients. These findings highlight the potential benefits of incorporating these compounds into dietary interventions for metabolic diseases.
Article
Food Science & Technology
Julian Lozano-Castellon, Jose Fernando Rinaldi de Alvarenga, Anna Vallverdu-Queralt, Rosa M. Lamuela-Raventos
Summary: This review examines the effect of cooking on EVOO, including the modification of its fatty acids and minor compounds; the interaction between EVOO and food matrices; the migration of components from the oil to food and vice versa; and how EVOO may enhance the stability and health properties of the cooked food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Alejandra Vazquez-Aguilar, Estefania Sanchez-Rodriguez, Celia Rodriguez-Perez, Oscar Daniel Rangel-Huerta, Maria D. Mesa
Summary: Metabolomics approaches are used to study the metabolic effects of virgin olive oil and its minor bioactive compounds on human, animal, and in vitro models.
Article
Biochemistry & Molecular Biology
Vanessa Mancebo-Campos, Maria Desamparados Salvador, Giuseppe Fregapane
Summary: The consumption of extra virgin olive oil (EVOO) is linked to health benefits, including reduced cardiovascular disease risk. EVOO contains triglycerides, unsaturated fatty acids, and minor compounds that play a crucial role in nutrition and biology. The composition of these minor compounds is influenced by various factors distinguishing EVOOs from lower-quality olive oils. This study aims to evaluate the nutritional profile of EVOOs with potential health claims and the evolution of related nutrients during storage.
Review
Nutrition & Dietetics
Andrea del Saz-Lara, Maria-Carmen Lopez de las Hazas, Francesco Visioli, Alberto Davalos
Summary: This article systematically reviews the effects of extra virgin olive oil (EVOO) and its phenolic compounds on the epigenetic landscape. The results show that EVOO and its phenolic compounds can induce epigenetic changes that regulate gene expression and molecular targets involved in various metabolic processes. Oleuropein and hydroxytyrosol, for example, have been shown to have epigenetic effects in cancer and other diseases. Understanding the epigenetic effects of EVOO and its phenolic compounds can contribute to the development of pharma-nutritional strategies.
ADVANCES IN NUTRITION
(2022)
Article
Food Science & Technology
Maurizio Servili, Sonia Esposto, Agnese Taticchi, Stefania Urbani, Ilona Di Maio, Gianluca Veneziani, Roberto Selvaggini
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2015)
Article
Chemistry, Applied
S. Esposto, A. Taticchi, I. Di Maio, S. Urbani, G. Veneziani, R. Selvaggini, B. Sordini, M. Servili
Article
Agriculture, Multidisciplinary
Gianluca Veneziani, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Stefania Urbani, Ilona Di Maio, Beatrice Sordini, Maurizio Servili
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2015)
Article
Chemistry, Applied
Elena Antonini, Alfonso Farina, Alessandra Leone, Elisabetta Mazzara, Stefania Urbani, Roberto Selvaggini, Maurizio Servili, Paolino Ninfali
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2015)
Article
Agronomy
Giovanni Caruso, Riccardo Gucci, Stefania Urbani, Sonia Esposto, Agnese Taticchi, Ilona Di Maio, Roberto Selvaggini, Maurizio Servili
AGRICULTURAL WATER MANAGEMENT
(2014)
Article
Chemistry, Applied
Ilona Di Maio, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Gianluca Veneziani, Stefania Urbani, Maurizio Servili
Article
Chemistry, Applied
Agnese Taticchi, Sonia Esposto, Gianluca Veneziani, Stefania Urbani, Roberto Selvaggini, Maurizio Servili
Article
Agriculture, Multidisciplinary
Sonia Esposto, Gianluca Veneziani, Agnese Taticchi, Roberto Sevaggini, Stefania Urbani, Ilona Di Maio, Beatrice Sordini, Antonio Minnocci, Luca Sebastiani, Maurizio Servili
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2013)
Article
Agriculture, Multidisciplinary
Roberto Selvaggini, Sonia Esposto, Agnese Taticchi, Stefania Urbani, Gianluca Veneziani, Ilona Di Maio, Beatrice Sordini, Maurizio Servili
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2014)
Article
Agriculture, Dairy & Animal Science
Raffaella Branciari, Laura Mughetti, David Ranucci, Dino Miraglia, Andrea Valiani, Gabriele Acuti, Roberto Selvaggini, Massimo Trabalza-Marinucci
JOURNAL OF DAIRY RESEARCH
(2014)
Article
Agriculture, Dairy & Animal Science
Beniamino T. Cenci-Goga, Musafiri Karama, Paola Sechi, Maria F. Iulietto, Sara Novelli, Roberto Selvaggini, Sara Mattei
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2015)
Proceedings Paper
Agronomy
M. Servili, S. Esposto, A. Taticchi, S. Urbani, I. Di Maio, B. Sordini, R. Selvaggini
VII INTERNATIONAL SYMPOSIUM ON OLIVE GROWING
(2014)
Proceedings Paper
Agronomy
A. Taticchi, G. Veneziani, S. Esposto, S. Urbani, I. Di Maio, R. Selvaggini, M. Servili
VII INTERNATIONAL SYMPOSIUM ON OLIVE GROWING
(2014)
Proceedings Paper
Agronomy
K. Estay, M. Servili, R. Selvaggini
VII INTERNATIONAL SYMPOSIUM ON OLIVE GROWING
(2014)
Article
Food Science & Technology
S. Esposto, R. Selvaggini, A. Taticchi, S. Urbani, I. Di Maio, G. Veneziani, B. Sordini, L. Pirrone, M. Servili
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
(2013)