Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De-stoned Pastes

Olives and Olive Oil in Health and Disease Prevention

Volumn , Issue , 2010, Pages 69-76

  Amirante, Paolo ^a   Clodoveo, Maria Lisa ^a   Tamborrino, Antonia ^a   Leone, Alessandro ^b   Paice, Alistair G ^c  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

^c KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84876684041     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374420-3.00008-5     Document Type: Chapter

References (12)

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2. Amirante, P., Baccioni, L., Bellomo, F., Di Renzo, G.C., 1987. Installations pour l'extraction d'huile d'olive a' partir de pastes d'olives de'noyante'es. Olivae 17.
3. Amirante P., Clodoveo M.L., Dugo G., Leone A., Tamborrino A. Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality. Food Chem. 2005, 98(4):797-805.
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8. Servili M., Buonaurio R. Involvement of lipoxygenase, lipoxygenase pathway volatiles, and lipid peroxidation during the hypersensitive reaction of pepper leaves to Xanthomonas campestris pv. vesicatoria. Physiol. Mol. Plant P. 1999, 54:155-169.
9. Servili M., Piacquadio P., De Stefano G., Taticchi A., Sciancalepore V. Influence of a new crushing technique on the composition of the volatile compounds and related sensory quality of virgin olive oil. Eur. J. Lipid Sci. Technol. 2002, 104:483-489.
10. Servili M., Montedoro F. Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Technol. 2002, 104:602-613.
11. Servili M., Selvaggini R., Esposto S., Taticchi A., Montedoro G., Morozzi G. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J. Chromatogr. A. 2004, 1054:113-127.
12. Servili M., Taticchi A., Esposto S., Urbani S., Selvaggini R., Montedoro G. Olive stoning and virgin olive oil quality. J. Sci. Food Agr. 2007, 55(17):7028-7035.