Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 22, 2013, Pages 5179-5188

  Frankel, Edwin ^a   Bakhouche, Abdelhakim ^b,c   Lozano Sánchez, Jesús ^b,d   Segura Carretero, Antonio ^b,c   Fernández Gutiérrez, Alberto ^b,c  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF GRANADA   (Spain)

^c Functional Food Research and Development Center   (Spain)

^d UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

antioxidants; bioactive; byproducts; EVOO; polyphenol; production process

Indexed keywords

BIOACTIVE; BIOACTIVE PROPERTIES; EVOO; EXTRA VIRGIN OLIVE OIL; OLIVE OIL MILL WASTEWATERS; OLIVE OIL PRODUCTION; POLYPHENOLS; PRODUCTION PROCESS;

ANTIOXIDANTS; CENTRIFUGATION; OILS AND FATS; OLIVE OIL; ORGANIC ACIDS; PILOT PLANTS; PRODUCTION ENGINEERING;

BYPRODUCTS;

ANTIOXIDANT; FOOD PRESERVATIVE; OLIVE OIL; PLANT EXTRACT; POLYPHENOL; VEGETABLE OIL;

CHEMISTRY; CROP; DIET SUPPLEMENTATION; ECONOMICS; FOOD HANDLING; FOOD INDUSTRY; FOOD QUALITY; FRUIT; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; OLIVE TREE; REVIEW;

ANTIOXIDANTS; CROPS, AGRICULTURAL; DIETARY SUPPLEMENTS; FOOD HANDLING; FOOD PRESERVATIVES; FOOD QUALITY; FOOD, FORTIFIED; FOOD-PROCESSING INDUSTRY; FRUIT; INDUSTRIAL WASTE; OLEA; PLANT EXTRACTS; PLANT OILS; POLYPHENOLS;

OLEACEAE;

EID: 84878633561     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400806z     Document Type: Review

References (107)

1. Giacosa, A.; Barale, R.; Bravaresco, L.; Gatenby, P.; Gerbi, V.; Janssens, J.; Johnston, B.; Kas, K.; La Vecchia, C.; Mainguet, P.; Morazzoni, P.; Negri, E.; Pelucchi, C.; Pezzotti, M.; Rondanelli, M. Cancer prevention in Europe: the Mediterranean diet as a protective choice Eur. J. Cancer Prev. 2013, 22, 90-95
2. Buckland, G.; Travier, N.; Barricarte, A.; Ardanaz, E.; Moreno-Iribas, C.; Sánchez, M. J.; Molina-Montes, E.; Chirlaque, M. D.; Huerta, M. H.; Navarro, C.; Redondo, M. L.; Amiano, P.; Dorronsoro, M.; Larrañaga, N.; Gonzalez, C. A. Olive oil intake and CHD in the European prospective investigation into cancer and nutrition Spanish cohort Br. J. Nutr. 2012, 108, 2075-2082
3. Soriguer, F.; García-Escobar, E.; Morcillo, S.; García-Fuentes, E.; Rodríguez de Fonseca, F.; Olveira, G.; Rojo-Martínez, G. Mediterranean diet and the Spanish paradox. A hypothesis Med. Hypotheses 2013, 80, 150-155
4. Rigane, G.; Boukhris, M.; Bouaaziz, M.; Sayadi, S.; Ben Salem, R. Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars J. Sci. Food. Agric. 2013, 93, 1242-1248
5. Yousfi, K.; Weiland, C. M.; García, J. M. Effect of harvesting system and fruit cold storage on virgin olive oil chemical composition and quality of superintensive cultivated 'Arbequina' olives J. Agric. Food Chem. 2012, 60, 4743-4750
6. Muzzalupo, I.; Stefanizz, F.; Perri, E.; Chiappetta, A. Variation of the antioxidant compounds in italian olive (Olea europaea) drupes during ripening stage Acta Hortic. 2012, 949, 209-212
7. Inarejos-García, A. M.; Santacatterina, M.; Salvador, M. D.; Fregapane, G.; Gómez-Alonso, S. PDO virgin olive oil quality-minor components and organoleptic evaluation Food Res. Int. 2010, 43, 2138-2146
8. López-Beceiro, J.; Artiaga, R.; Gracia, C.; Tarrío- Saavedra, J.; Naya, S.; Mier, J. L. Comparison of olive, corn, soybean and sunflower oils by PDSC J. Therm. Anal. Calorim. 2011, 104, 169-175
9. Erol-Dayi, O.; Arda, N.; Erdem, G. Protective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis Eur. J. Nutr. 2012, 51, 955-960
10. Loizzo, M. R.; Di Lecce, G.; Boselli, E.; Menichini, F.; Giuseppe Frega, N. Radical scavenging, total antioxidant capacity, and antiproliferative activity of phenolic extracts from extra virgin olive oil by cultivar 'Frantoio' Int. J. Food Prop. 2012, 15, 1345-1357
11. Erol-Dayi, O.; Arda, N.; Erdem, G. Phenols of virgin olive oil protects nuclear DNA against oxidative damage in HeLa cells Food Chem. Toxicol. 2012, 50, 3475-3479
12. Garcia, B.; Magalaes, J.; Fregapane, G.; Salvador, M. D.; Paiva-Martins, F. Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil Eur. J. Lipid Sci. Technol. 2012, 114, 1070-1082
13. Manai-Djebali, H.; Krichéne, D.; Ouni, Y.; Gallardo, L.; Sánchez, J.; Osorio, E.; Daoud, D.; Guido, F.; Zarrouk, M. Chemical profiles of five minor olive oil varieties grown in central Tunisia J. Food Compos. Anal. 2012, 27, 109-119
14. García-González, D.; Tena, N.; Aparicio, R. Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds J. Agric. Food Chem. 2010, 58, 8357-8364
15. El Riachy, M.; Priego-Capote, F.; León, L.; Rallo, L.; Luque de Castro, M. D. Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors Eur. J. Lipid Sci. Technol. 2011, 113, 692-707
16. Koseoglu, O.; Unal, M. K. The effect of phenolic compounds on the quality and stability of virgin olive oil Acta Hortic. 2008, 791, 655-663
17. Gutiérrez-Rosales, F.; Romero, M. P.; Casanovas, M.; Motilva, M. J.; Mínguez-Mosquera, M. I. Metabolites involved in oleuropein accumulation and degradation in fruits of Olea europaea L.: Hojiblanca and Arbequina varieties J. Agric. Food Chem. 2010, 58, 12924-12933
18. Gómez-Caravaca, A. M.; Cerretani, L.; Bendini, A.; Segura-Carretero, A.; Fernandez-Gutierrez, A.; Lercke, G. Effect of filtration systems on the phenolic content in virgin olive oil by HPLC-DAD-MSD Am. J. Food Technol. 2007, 2, 671-678 (Pubitemid 351340005)
19. Baiano, A.; Terracone, C.; Gambacorta, G.; La Notte, E. Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage J. Am. Oil Chem. Soc. 2009, 86, 1083-1092
20. Lozano-Sánchez, J.; Cerretani, L.; Bendini, B.; Gallina-Toschi, T.; Segura-Carretero, A.; Fernández-Gutiérrez, A. New filtration systems for extra-virgin olive oil: Effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties J. Agric. Food Chem. 2012, 60, 3754-3762
21. Aiello, G.; Catania, P.; Enea, M.; La Scalia, G.; Pipitone, F.; Vallone, M. Real time continuous oxygen concentration monitoring system during malaxation for the production of virgin olive oil Grasas Aceites 2012, 63, 475-483
22. Nasini, L.; Gigliotti, G.; Balduccini, M. A.; Federici, E.; Cenci, G.; Proietti, P. Effect of solid olive-mill waste amendment on soil fertility and olive (Olea europaea L.) tree activity Agric. Ecosyst. Environ. 2012, 164, 292-297
23. Meksi, N.; Haddar, W.; Hammami, S.; Mhenni, M. F. Olive mill wastewater: A potential source of natural dyes for textile dyeing Ind. Crops Prod. 2012, 40, 103-109
24. Ghanbari, R.; Anwar, F.; Alkharfy, K. M.; Gilani, A. H.; Saari, N. Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.)-a review Int. J. Mol. Sci. 2012, 13, 3291-3340
25. Ben Youssef, N.; Zarrouk, W.; Carrasco-Pancorbo, A.; Ouni, Y.; Segura-Carretero, A.; Fernández-Gutíerrez, A.; Daoud, D.; Zarrouk, M. Effect of olive ripeness on chemical properties and phenolic composition of chetoui virgin olive oil J. Sci. Food Agric. 2009, 90, 199-204
26. Beltrán, G.; Aguilera, M. P.; Rio, C. D.; Sánchez, S.; Martínez, L. Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils Food Chem. 2005, 89, 207-215 (Pubitemid 39094552)
27. Rotondi, A.; Bendini, A.; Cerretani, L.; Mari, M.; Lercker, G.; Toschi, T. G. Effect of olive ripening degree on the oxidative stability and organoleptic properties of Cv. Nostrana di Brisighella extra virgin olive oil J. Agric. Food Chem. 2004, 52, 3649-3654
28. 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 a, 104, 483-489
29. Inarejos-García, A. M.; Fregapane, G.; Salvador, M. D. Effect of crushing on olive paste and virgin olive oil minor components Eur. Food Res. Technol. 2011, 232, 441-451
30. Servili, M.; Montedoro, G. F. Contribution of phenolic compounds to virgin olive oil quality Eur. J. Lipid Sci. Technol. 2002 b, 104, 602-613 (Pubitemid 35345184)
31. Preziuso, S. M.; Di Serio, M. G.; Biasone, A.; Vito, R.; Regina Mucciarella, M.; Di Giovacchino, L. Influence of olive crushing methods on the yields and oil characteristics Eur. J. Lipid Sci. Technol. 2010, 112, 1345-1355
32. Clodoveo, M. L. Malaxation: Influence on virgin olive oil quality. Past, present and future-an overview Trends Food Sci. Technol. 2012, 25, 13-23
33. Herrera, C. G. Matter transfer during virgin olive oil elaboration Grasas Aceites 2007, 54, 194-205 (Pubitemid 351235183)
34. Stefanoudaki, E.; Koutsaftakis, A.; Harwood, J. L. Influence of malaxation conditions on characteristic qualities of olive oil Food Chem. 2011, 127, 1481-1486
35. Parenti, A.; Spugnoli, P.; Masella, P.; Calamai, L. The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory-scale conditions Eur. J. Lipid Sci. Technol. 2008, 110, 735-741
36. Angerosa, F.; Mostallino, R.; Basti, C.; Vito, R. Influence of malaxation temperature and time on the quality of virgin olive oils Food Chem. 2001, 72, 19-28
37. Artajo, L. S.; Romero, M. P.; Suarez, M.; Motilva, M. J. Partition of phenolic compounds during the virgin olive oil industrial extraction process Eur. Food Res. Technol. 2007, 225, 617-625 (Pubitemid 47197968)
38. Gómez-Rico, A.; Inarejos-García, A. M.; Salvador, M. D.; Fregapane, G. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra) J. Agric. Food Chem. 2009, 57, 3587-3595
39. Salvador, M. D.; Aranda, F.; Gómez-Alonso, S.; Fregapane, G. Influence of extraction system, production year and area on Cornicabra virgin olive oil: A study of five crop seasons Food Chem. 2008, 80, 359-366 (Pubitemid 36043903)
40. Gimeno, E.; Castellote, A. I.; Lamuela-Raventós, R. M.; De la Torre, M. C.; López-Sabater, M. C. The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil Food Chem. 2002, 78, 207-211 (Pubitemid 34814939)
41. Di Giovacchino, L.; Solinas, M.; Miccoli, M. Effect of extraction systems on the quality of virgin olive oil J. Am. Oil Chem. Soc. 1994, 71, 1189-1190
42. Di Giovacchino, L.; Sestili, S.; Di Vincenzo, D. Influence of olive processing on virgin olive oil quality Eur. J. Lipid Sci. Technol. 2002, 104, 587-601 (Pubitemid 35341975)
43. García, A.; Brenes, M.; Martínez, F.; Alba, J.; García, P.; Garrido, A. High-performance liquid chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale J. Am. Oil Chem. Soc. 2001, 78, 625-629 (Pubitemid 32715502)
44. Masella, P.; Parenti, A.; Spugnoli, P.; Calamai, L. Influence of vertical centrifugation on extra virgin olive oil quality J. Am. Oil Chem. Soc. 2009, 86, 1137-1140
45. Tsimidou, M. Z.; Georgiou, A.; Koidis, A.; Boskou, D. Loss of stability of "veiled" (cloudy) virgin olive oils in storage Food Chem. 2005, 93, 377-383 (Pubitemid 40733277)
46. Lerma-García, M. J.; Simo-Alfonso, E. F.; Chiavaro, E.; Bendini, A.; Lercker, G.; Cerretani, L. Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment J. Agric. Food Chem. 2009, 57, 7834-7840
47. Samaniego-Sánchez, C.; Oliveras-López, M. J.; Quesada-Granados, J. J.; Villalón-Mir, M.; López-G-Serrana, H. Alterations in picual extra virgin olive oils under different storage conditions Eur. J. Lipid Sci. Technol. 2012, 114, 194-204
48. Frankel, E. N. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids Trends Food Sci. Technol. 1993, 4, 220-225
49. Lozano-Sanchez, J.; Bendini, A.; Quirantes-Piné, R.; Cerretani, L.; Segura-Carretero, A.; Fernández-Gutiérrez, A. Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life Food Control 2012, 30, 606-615
50. Fregapane, G.; Lavelli, V.; León, S.; Kapuralin, J.; Salvador, M. D. Effect of filtration on virgin olive oil stability during storage Eur. J. Lipid Sci. Technol. 2006, 108, 134-142
51. Rubio-Senent, F.; Rodríguez-Gutíerrez, G.; Lama-Muñoz, A.; Fernández-Bolaños, J. New phenolic compounds hydrothermally extracted from the olive oil byproduct alperujo and their antioxidative activities J. Agric. Food Chem. 2012, 60, 1165-1186
52. Lozano-Sánchez, J.; Giambanelli, E.; Quirantes-Piné, R.; Cerretani, L.; Bendini, A.; Segura-Carretero, A.; Fernandez-Gutiérrez, A. Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds J. Agric. Food Chem. 2011, 59, 11491-11500
53. Lozano-Sánchez, J.; Segura-Carretero, A.; Fernández- Gutiérrez, A. Characterisation of the phenolic compounds retained in different organic and inorganic filter aids used for filtration of extra virgin olive oil Food Chem. 2011, 124, 1146-1150
54. Pierantozzi, P.; Zampini, C.; Torres, M.; Isla, M.; Verdenelli, R.; Meriles, J. M.; Maestri, D. Physico-chemical and toxicological assessment of liquid wastes from olive processing-related industries J. Sci. Food Agric. 2012, 92, 216-223
55. Paredes, C.; Cegarra, J.; Roig, A.; Sáfinchez-Monedero, M. A.; Bernal, M. P. Characterization of olive mill wastewater (alpechin) and its sludge for agricultural purposes Bioresour. Technol. 1999, 67, 111-115 (Pubitemid 28519950)
56. Morillo, J. A.; Antizar-Ladislao, B.; Monteoliva-Sánchez, M.; Ramos-Cormenzana, A.; Russell, N. J. Bioremediation and biovalorisation of olive-mill wastes Appl. Microbiol. Biotechnol. 2009, 82, 25-39
57. Aviani, I.; Raviv, M.; Hadar, Y.; Saadi, I.; Dag, A.; Ben-Gal, A.; Yermiyahu, U.; Zipori, I.; Laor, Y. Effects of harvest date, irrigation level, cultivar type and fruit water content on olive mill wastewater generated by a laboratory scale 'Abencor' milling system Bioresour. Technol. 2012, 107, 87-96
58. Jail, A.; Boukhoubza, F.; Nejmeddine, A.; Sayadi, S.; Hassani, L. Co-treatment of olive-mill and urban wastewaters by experimental stabilization ponds J. Hazard. Mater. 2010, 176, 893-900
59. Jarboui, R.; Sellami, F.; Azri, C.; Gharsallah, N.; Ammar, E. Olive mill wastewater evaporation management using PCA method case study of natural degradation in stabilization ponds (Sfax, Tunisia) J. Hazard. Mater. 2010, 176, 992-1005
60. Danellakis, D.; Ntaikou, I.; Kornaros, M.; Dailianis, S. Olive oil mill wastewater toxicity in the marine environment: Alterations of stress indices in tissues of mussel Mytilus galloprovincialis Aquat. Toxicol. 2011, 101, 358-366
61. El Hassani, F. Z.; Zinedine, A.; Amraoui, M. B.; Errachidi, F.; Mdaghri Alaoui, S.; Aissam, H.; Merzouki, M.; Benlemlih, M. Characterization of the harmful effect of olive mill wastewater on spearmint J. Hazard. Mater. 2009, 170, 779-785
62. Komnitsas, K.; Zaharaki, D. Pre-treatment of olive mill wastewaters at laboratory and mill scale and subsequent use in agriculture: Legislative framework and proposed soil quality indicators Resour., Conserv. Recycl. 2012, 69, 82-89
63. Zorpas, A. A.; Costa, C. N. Combination of Fenton oxidation and composting for the treatment of the olive solid residue and the olive mile wastewater from the olive oil industry in Cyprus Bioresour. Technol. 2010, 101, 7984-7987
64. Jalilnejad, E.; Mogharei, A.; Vahabzadeh, F. Aerobic pretreatment of olive oil mill wastewater using ralstonia eutropha Environ. Technol. 2011, 32, 1085-1093
65. Kaplan, F.; Hesenov, A.; Gözmen, B.; Erbatur, O. Degradations of model compounds representing some phenolics in olive mill wastewater via electro-Fenton and photoelectro-Fenton treatments Environ. Technol. 2011, 32, 685-692
66. Paraskeva, C. A.; Papadakis, V. C.; Tsarouchi, E.; Kanellopoulou, D. G.; Koutsoukos, P. G. Membrane processing for olive mill wastewater fractionation Desalination 2007, 213, 218-229 (Pubitemid 47010175)
67. Visioli, F.; Vinceri, F. F.; Galli, C. Waste waters" from olive oil production are rich in natural antioxidants Experientia 1995, 51, 4-32
68. Obied, H. K.; Bedgood, D. R.; Prenzler, P. D.; Robards, K. Bioscreening of Australian olive mill waste extracts: Biophenol content, antioxidant, antimicrobial and molluscicidal activities Food Chem. Toxicol. 2007, 45, 1238-1248 (Pubitemid 46590564)
69. Obied, H. K.; Prenzler, P. D.; Robards, K. Potent antioxidant biophenols from olive mill waste Food Chem. 2008, 111, 171-178
70. Rodis, P. S.; Karathanos, V. T.; Mantzavinou, A. Partitioning of olive oil antioxidants between oil and water phases J. Agric. Food Chem. 2002, 50, 596-601 (Pubitemid 34106684)
71. Visioli, F.; Romani, A.; Mulinacci, N.; Zarini, S.; Conte, D.; Vincieri, F. F.; Galli, C. Antioxidant and other biological activities of olive mill waste waters J. Agric. Food Chem. 1999, 47, 397-3401
72. Bianco, A.; Buiarelli, F.; Cartoni, G.; Coccioli, F.; Jasionowska, R.; Margherita, P. Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, Part I J. Sep. Sci. 2003, 26, 409-416 (Pubitemid 36581978)
73. Khoufi, S.; Aloui, F.; Sayadi, S. Extraction of antioxidants from olive mill wastewater and electro-coagulation of exhausted fraction to reduce its toxicity on anaerobic digestion J. Hazard. Mater. 2008, 151, 531-539 (Pubitemid 351179035)
74. El-Abbassi, A.; Kiai, H.; Hafidi, A. Phenolic profile and antioxidant activities of olive mill wastewater Food Chem. 2012, 132, 406-412
75. Cardinali, A.; Linsalata, V.; Lattanzio, V.; Ferruzzi, M. G. Verbascosides from Olive mill waste water: Assessment of their bioaccessibility and intestinal uptake using an in Vitro digestion/Caco-2 model system J. Food Sci. 2011, 76, 48-54
76. Cardinali, A.; Pati, S.; Minervini, F.; D'Antuono, I.; Linsalata, V.; Lattanzio, V. Verbascoside, Isoverbascoside, and their derivatives recovered from olive mill wastewater as possible food antioxidants J. Agric. Food Chem. 2012, 60, 1822-1829
77. Molina-Alcaide, E.; Yánez-Ruiz, D. R. Potential use of olive by-products in ruminant feeding: a review Anim. Feed Sci. Technol. 2008, 147, 247-264
78. Pattara, C.; Cappelletti, G. M.; Cichelli, A. Recovery and use of olive stones: Commodity, environmental and economic assessment Renewable Sustainable Energy Rev. 2010, 14, 1484-1489
79. Martín García, A. I.; Moumen, A.; Yáñez Ruiz, D. R.; Molina Alcaide, E. Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves Anim. Feed Sci. Technol. 2003, 107, 61-74 (Pubitemid 36725861)
80. Manios, T.; Maniadakis, K.; Kalogeraki, M.; Mari, E.; Terzakis, S.; Magiatis, P.; Mikros, E.; Agalias, A.; Spanos, I.; Manios, V. Cocomposting olive residuals and green waste on Crete BioCycle 2004, 45, 67-70
81. Delgado-Moreno, L.; Sánchez-Moreno, L.; Peña, A. Assessment of olive cake as soil amendment for the controlled release of triazine herbicides Sci. Total Environ. 2007, 378, 119-123 (Pubitemid 46560821)
82. Lesage-Meessen, L.; Navarro, D.; Maunier, S.; Sigoillot, J. C.; Lorquin, J.; Delattre, M.; Simon, J. L.; Asther, M.; Labat, M. Simple phenolic content in olive oil residues as a function of extraction systems Food Chem. 2001, 75, 501-507 (Pubitemid 33065650)
83. Serra, A.; Rubio, L.; Borras, X.; Maciá, A.; Romero, M. P. Distribution of olive oil phenolic compounds in rat tissues after administration of a phenolic extract from olive cake Mol. Nutr. Food Res. 2012, 56, 486-496
84. Suárez, M.; Romero, M. P.; Ramo, T.; Maciá, A.; Motilva, M. J. Methods for preparing phenolic extracts from olive cake for potential application as food antioxidants J. Agric. Food Chem. 2009, 57, 463-1472
85. Alu'datt, M. H.; Alli, I.; Ereifej, K.; Alhamad, M.; Al-Tawaha, A. R.; Rababah, T. Optimisation, characterisation and quantification of phenolic compounds in olive cake Food Chem. 2010, 123, 117-122
86. Peralbo-Molina, A.; Priego-Capote, F.; Luque de Castro, M. D. Tentative identification of phenolic compounds in olive pomace extracts using liquid chromatography-tandem mass spectrometry with a quadrupole-quadrupole-time-of- flight mass detector J. Agric. Food Chem. 2012, 60, 11542-11550
87. Cardoso, S. M.; Guyot, S.; Marnet, N.; Lopes-da-Silva, J. A.; Renard, C.; Coimbra, M. A. Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry J. Sci. Food Agric. 2005, 85, 21-32 (Pubitemid 40059607)
88. Sánchez de Medina, V.; Priego-Capote, F.; Luque de Castro, M. D. Characterization of refined edible oils enriched with phenolic extracts from olive leaves and pomace J. Agric. Food Chem. 2012, 60, 5866-5873
89. Suárez, M.; Romero, M. P.; Motilva, M. J. Development of a phenol-enriched olive oil with phenolic compounds from olive cake J. Agric. Food Chem. 2010, 58, 10396-10403
90. Frankel, E. N. Nutritional and biological properties of extra virgin olive oil J. Agric. Food Chem. 2011, 59, 785-792
91. Lozano-Sánchez, J.; Segura-Carretero, A.; Menendez, J. A.; Oliveras-Ferraros, C.; Cerretani, L. Fernández-Gutiérrez. Prediction of extra virgin olive oil varieties through their phenolic profile. Potential cytotoxic activity against human breast cancer cells J. Agric. Food Chem. 2010, 58, 9942-9955
92. Corona, G.; Spencer, J. P. E.; Dessi, M. A. Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract Toxicol. Ind. Health 2009, 25, 285-293
93. Zrelli, H.; Matsuoka, M.; Kitazaki, S.; Zarrouk, M.; Miyazaki, H. Hydroxytyrosol reduces intracellular reactive oxygen species levels in vascular endothelial cells by upregulating catalase expression through the AMPK-FOXO3a pathway Eur. J. Pharmacol. 2011, 660, 275-282
94. Cicerale, S.; Lucas, L.; Keast, R. Biological activities of phenolic compounds present in virgin olive oil Int. J. Mol. Sci. 2010, 11, 458-479
95. Leger, C. L.; Kadiri-Hassani, N.; Descomps, B. Decreased superoxide anion production in cultured human promonocyte cells (THP-1) due to polyphenol mixtures from olive oil processing wastewaters J. Agric. Food Chem. 2000, 48, 5061-5067
96. Hamden, K.; Allouche, N.; Damak, M.; Elfeki, A. Hypoglycemic and antioxidant effects of phenolic extracts and purified hydroxytyrosol from olive mill waste in vitro and in rats Chem.-Biol. Interact. 2009, 180, 421-432
97. Miller, Y. I.; Chang, M. K.; Binder, C. J.; Shaw, P. X.; Witztum, J. L. Oxidized low density lipoprotein and innate immune receptors Curr. Opin. Lipidol. 2003, 14, 437-445 (Pubitemid 37297298)
98. Vissers, M. N.; Zock, P. L.; Katan, M. B. Bioavailability and antioxidant effects of olive oil phenols in humans: a review Eur. J. Clin. Nutr. 2004, 58, 955-965 (Pubitemid 38923195)
99. Schaffer, S.; Podstawa, M.; Visioli, F.; Bogani, P.; Muller, W. E.; Eckert, G. P. Hydroxytyrosol-rich olive mill wastewater extract protects brain cells in vitro and ex vivo J. Agric. Food Chem. 2007, 55, 5043-5049 (Pubitemid 47056055)
100. Schieber, A.; Stintzing, F. C.; Carle, R. By-products of plant food processing as a source of functional compounds-recent developments Trends Food Sci. Technol. 2001, 12, 401-413 (Pubitemid 34881475)
101. Fernández-Bolaños, J.; Rodriäguez, G.; Rodriäguez, R.; Heredia, A.; Guilleän, R.; Nez, J. Production in large quantities of highly purified hydroxytyrosol from liquid-solid waste of two-phase olive oil processing or "Alperujo" J. Agric. Food Chem. 2002, 50, 6804-6811 (Pubitemid 35253175)
102. Gonzalez-Munoz, M. J.; Luque, S.; Alvarez, J. R.; Coca, J. Recovery of phenol from aqueous solutions using hollow-fibre contactors J. Membr. Sci. 2003, 213, 181-193 (Pubitemid 36169984)
103. Fernandez-Bolanos, J.; Heredia, A.; Rodriguez, G.; Rodriguez, R.; Guillen, R.; Jimenez, A. Method for obtaining purified hydroxytyrosol from products and by-products derived from the olive tree. Patent WO02064537, Aug 2002.
104. Pizzichini, M. Process for recovering the components of olive mill wastewater with membrane technologies. Patent WO2005/123603, Dec 2005.
105. Agalias, A.; Magiatis, P.; Skaltsounis, A. L.; Mikros, E.; Tsarbopoulos, A.; Gikas, E.; Spanos, J.; Manios, T. A new process for the management of olive oil mill waste water and recovery of natural antioxidants J. Agric. Food Chem. 2007, 55, 2671-2676 (Pubitemid 46623764)
106. Rubio-Senent, F.; Rodríguez-Gutíerrez, G.; Lama-Muñoz, A.; Fernandez-Bolaños, J. New phenolic compounds hydrothermally extracted from the olive oil byproduct alperujo and their antioxidative activities J. Agric. Food Chem. 2012, 60, 1175-1186
107. Fernández-Gutiérrez, A.; Segura-Carretero, A.; Lozano-Sánchez, J. Procedimiento para filtrar aceite usando tortas filtrantes a base de almidón nativo. Patent ES-201101121, Feb 2012.