Article
Food Science & Technology
Soraya Mousavi, Roberto Mariotti, Vitale Stanzione, Saverio Pandolfi, Valerio Mastio, Luciana Baldoni, Nicolo G. M. Cultrera
Summary: This study found that low temperatures can help maintain different phenol content EVOOs within legal limits for up to 36 months, with oleocanthal, squalene, and total phenols being most affected by storage temperatures. Degradation of squalene and alpha-tocopherol was inhibited by low temperatures, with 4 degrees C being the best temperature for a 3-year conservation and -18 degrees C being optimal for preserving organoleptic properties. The research provides new insights for EVOO manufacturers and traders on efficient storage methods for maintaining characteristics of freshly extracted oils for extended periods of time.
Article
Food Science & Technology
L. T. Pawlicki, R. M. Siegoczynski, S. Ptasznik, K. Marszalek
Summary: The experiment aimed to conduct thermodynamic research using electric methods, focusing on the substance of olive oil. The paper presented various electrical parameters of olive oil, observed their changes under pressure and time, and detected three first order phase transitions. The results highlighted the sensitivity of material parameters during phase transitions compared to temperature, and emphasized the importance of understanding olive oil parameters change with pressure for its production and conservation.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Horticulture
Andrea Miserere, Peter S. Searles, M. Cecilia Rousseaux
Summary: The study evaluated the response of oil olive young trees to a moderate temperature increase during the oil accumulation phase, showing significant temperature x cultivar interactions for oil components.
SCIENTIA HORTICULTURAE
(2022)
Article
Agriculture, Multidisciplinary
Leila Hamze, Andrea Miserere, M. Sol Molina, Damian Maestri, Peter S. Searles, M. Cecilia Rousseaux
Summary: The study found that increasing temperature can lead to higher concentrations of tocopherols and sterols in olive fruit, with different responses observed among cultivars. This suggests that careful cultivar selection is important for regions experiencing global warming.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Antonia Tamborrino, Claudio Perone, Gianluca Veneziani, Antonio Berardi, Roberto Romaniello, Maurizio Servili, Alessandro Leone
Summary: The crushing system plays a crucial role in the quality of virgin olive oil, affecting its sensory attributes and health properties. This study evaluated the impact of a new model of crusher machine for olives, with different rotors, on the quality of the oil. The results showed that the new knife rotor improved the quality of the virgin olive oil, particularly in terms of sensory attributes and health-enhancing properties. The ability of the crusher to break cell walls and release the oil contained within was comparable for both rotors.
Article
Thermodynamics
Lorenzo Guerrini, Ferdinando Corti, Lorenzo Cecchi, Nadia Mulinacci, Luca Calamai, Piernicola Masella, Giulia Angeloni, Agnese Spadi, Alessandro Parenti
Summary: In the production of extra virgin olive oil, the time between olive harvesting and milling must be carefully controlled to preserve oil quality. Short-term cold storage after cooling can slow metabolic processes, reduce the formation of undesirable compounds, and promote oxidation, potentially modulating the aroma profile of the produced olive oil.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2021)
Review
Engineering, Chemical
Eddy Plasquy, Jose Maria Garcia-Martos, Maria C. Florido, Rafael Ruben Sola-Guirado, Juan Francisco Garcia Martin
Summary: Research on cold storage of olive fruit has been conducted for over 50 years, with a focus on the physiological response and oil quality impact. The changing climate, new harvesting techniques, and consumer demands are expanding the need for diverse temperature management. Future prospects of research are based on the current state of cold storage research and broader fruit temperature management perspective.
Article
Biochemistry & Molecular Biology
Evangelia T. T. Ioannou, Konstantinos S. S. Gliatis, Evangelos Zoidis, Constantinos A. A. Georgiou
Summary: This study found that the addition of 5%, 10%, and 20% v/v sesame oil to olive oil can delay the oxidation process during deep frying, and increase the frying time of olive oil. Furthermore, replacing olive oil with sesame oil can reduce the rate of formation of secondary oxidation products. Extra virgin olive oil (EVOO) is more resistant to oxidation than regular olive oil, and the frying time increases when EVOO replaces olive oil.
Article
Agriculture, Multidisciplinary
Alessandra De Bruno, Rosa Romeo, Amalia Piscopo, Marco Poiana
Summary: This study characterized the transfer and changes of bioactive compounds in olives during olive oil production process. Significant differences were found in phenolic composition and antioxidant activity among cultivars in different matrices. This research provides new insights into the availability of bioactive compounds in different portions from olive oil extraction and the antioxidant potential of different olive varieties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Multidisciplinary
Ramona Feier, Radu Mircea Sireteanu Cucui, Ramona Flavia Ratiu, Dana Baciu, Carmen Galea, Liliana Sachelarie, Claudia Nistor, Dorin Cocos, Loredana Liliana Hurjui, Eduard Radu Cernei
Summary: This study aimed to evaluate the efficacy of ozonated olive oil by assessing daily index changes. The results showed that ozonized olive oil can effectively control the causative factors of gingivitis and reduce its clinical manifestations.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Tolgahan Evcil, Kubilay Tekin, Suat Ucar, Selhan Karagoz
Summary: Hydrothermal liquefaction of olive oil residues was studied under various conditions, with the use of metal chlorides found to decrease bio-oil yields. When using methanol for liquefaction, the addition of AlCl3 significantly increased bio-oil yields.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2021)
Article
Energy & Fuels
Rifat Mehdi, Salman Raza Naqvi, Abdul Ahad Khan, Asif Ali Mirani
Summary: The processing of olives generates a significant by-product called olive pomace, which contains bioactive compounds that are beneficial to human health. In this study, olive oil was successfully extracted from olive pomace using a solvent extractor with hexane as the solvent. Response surface methodology with central composite design was employed to determine the optimal parameters, resulting in a maximum oil yield of 12%.
Article
Chemistry, Applied
Vasiliki Skiada, Panagiotis Katsaris, Manousos E. Kambouris, Vasileios Gkisakis, Yiannis Manoussopoulos
Summary: The aim of this study was to develop a classification model based on the chemical composition of olive oil for the identification of olive cultivars. Analysis of 385 samples from two Greek and three Italian cultivars showed differentiation trends among cultivars within or between crop years. The XGBoost machine learning algorithm showed high performance in classifying the five olive cultivars from the pooled samples.
Article
Green & Sustainable Science & Technology
Anita Silvana Ilak Persuric, Ana Tezak Damijanic
Summary: Consumers value olive oil for its cultural tradition, pleasure, and health benefits, with their consumption motives influenced by healthy behavior. The perceived benefits of olive oil are closely related to motives for purchasing and consuming it.
Article
Food Science & Technology
Daisuke Suzuki, Yuko Sato, Akane Mori, Hirotoshi Tamura
Summary: The combination of OA-LLE and SAFE provides a new approach for extracting aroma compounds from EVOO, which helps to better understand its native aroma profile.
NPJ SCIENCE OF FOOD
(2021)
Review
Chemistry, Analytical
Ana Maria Casas-Ferreira, Miguel del Nogal-Sanchez, Jose Luis Perez-Pavon, Bernardo Moreno-Cordero
ANALYTICA CHIMICA ACTA
(2019)
Biographical-Item
Biochemical Research Methods
Jose Luis Perez-Pavon, Elena Dominguez Canas
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2019)
Article
Biochemical Research Methods
Javier Pena, Ma Esther Fernandez Laespada, Carmelo Garcia Pinto, Jose Luis Perez Pavon, Bernardo Moreno Cordero
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
(2019)
Article
Chemistry, Analytical
Patricia Martin Santos, Camilo Jimenez Carracedo, Miguel del Nogal Sanchez, Jose Luis Perez Pavon, Bernardo Moreno Cordero
MICROCHEMICAL JOURNAL
(2020)
Article
Chemistry, Analytical
Patricia Martin Santos, Miguel del Nogal Sanchez, Jose Luis Perez Pavon, Bernardo Moreno Cordero
Article
Chemistry, Analytical
Ana Maria Casas-Ferreira, Miguel del Nogal-Sanchez, Encarnacion Rodriguez-Gonzalo, Bernardo Moreno-Cordero, Jose Luis Perez-Pavon
Article
Geochemistry & Geophysics
Karen Maria Dietmann, Tobias Linke, Miguel del Nogal Sanchez, Jose Luis Perez Pavon, Vicente Rives
Article
Chemistry, Analytical
Javier Pena, Ma Esther Fernandez Laespada, Carmelo Garcia Pinto, Jose Luis Perez Pavon
Summary: A multiple headspace sampling methodology coupled to a programmed temperature vaporizer and a gas chromatograph-mass spectrometer was developed for the determination of PAHs. The method was successfully validated in water and saliva, showing low detection limits and good linear behavior. Different repeatability values and changes were observed in water and saliva samples, with varying concentrations.
MICROCHEMICAL JOURNAL
(2021)
Article
Environmental Sciences
Samuel Garcia-Garcia, Hector Matilla-Gonzalez, Javier Pena, Miguel del Nogal Sanchez, Ana Maria Casas-Ferreira, Jose Luis Perez Pavon
Summary: A fast methodology for the determination of monohydroxy polycyclic aromatic hydrocarbons in human urine using a fully automated microextraction by packed sorbent coupled to a gas chromatograph-mass spectrometer has been developed and successfully applied. The method is simple and allows for high throughput analysis, with good accuracy and precision. Significant differences were found between urine samples from smokers and non-smokers, indicating the potential applicability of the method for studying exposure to these compounds.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Article
Biochemical Research Methods
Iria Gonzalez-Marino, Ana Maria Casas-Ferreira, Miguel del Nogal Sanchez, Jose Luis Perez Pavon
Summary: A simple and fast method combining the use of a guard column-MS/MS was proposed for the determination of plasticizer metabolites in urine. The method showed high precision and low limits of quantification. It can analyze a large number of samples in a short time and achieves good agreement with UHPLC-MS/MS method.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Article
Chemistry, Analytical
Maria Teresa Fernandez-del-Campo-Garcia, Ana Maria Casas-Ferreira, Encarnacion Rodriguez-Gonzalo, Bernardo Moreno-Cordero, Jose Luis Perez-Pavon
MICROCHEMICAL JOURNAL
(2020)