Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency

European Journal of Lipid Science and Technology

Volumn 115, Issue 9, 2013, Pages 1062-1069

  Clodoveo, Maria Lisa ^a   Durante, Viviana ^a   La Notte, Domenico ^a   Punzi, Rossana ^a   Gambacorta, Giuseppe ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Malaxation; Process improvement; Ultrasound assisted extraction; Virgin olive oil

Indexed keywords

EID: 84883553091     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200426     Document Type: Article

References (49)

1. Fontanazza, G., Importance of olive oil production in Italy, in: Proceedings of F.A.O. International Seminar: Role and importance of integrated soil and water management for orchards development (vineyards and olive tree). Mosciano S. Angelo (TE), 2004, pp. 13-20.
2. Notarnicola, B., Tassielli, G., Nicoletti, G. M., Environmental and economic analysis of the organic and conventional extra-virgin olive oil. New Medit. 2004, 3, 28-34.
3. Camposeo, S., Ferrara, G., Palasciano, M., Godini, A., About the biological behaviour of cultivar 'coratina'. in: VI International Symposium on Olive Growing 949, 2008, September, pp. 129-133.
4. Baiano, A., Gambacorta, G., Terracone, C., Previtali, M. A., La Notte, E., Characteristics of drupes, phenolic content and antioxidant capacity of Italian olive fruits. J. Food Lipids 2009, 16, 209-226.
5. Godini, A., Vivaldi, G., Camposeo, S., Sidebar: Olive cultivars field-tested in super-high-density system in southern Italy. Calif. Agric. 2011, 65, 39-40.
6. Camposeo, S., Ferrara, G., Palasciano, M., Godini, A., Varietal behaviour according to the superintensive oliveculture training system. in: V International Symposium on Olive Growing 791, 2004, September, pp. 271-274.
7. Camposeo, S., Vivaldi, G. A., Short-term effects of de-oiled olive pomace mulching application on a young super highdensity olive orchard. Sci. Hortic. 2011, 129, 613-621.
8. Bedbabis, S., Clodoveo, M. L., Rouina, B. B., Boukhris, M., Influence of irrigation with moderate saline water on "chemlali" extra virgin olive oil composition and quality. J. Food Qual. 2010, 33, 228-247.
9. Amodio, M. L., Colelli, G., Rinaldi, R., Clodoveo, M. L., 2005, Controlled atmosphere storage of 3 Italian cultivars of olives for oil production, in: IX International Controlled Atmosphere Research Conference 857, 97-106.
10. Clodoveo, M. L., Delcuratolo, D., Gomes, T., Colelli, G., Effect of different temperatures and storage atmospheres on Coratina olive oil quality. Food Chem. 2007, 102, 571-576.
11. Clodoveo, M. L., Malaxation: Influence on virgin olive oil quality. Past, present and future -An overview. Trends Food Sci. Technol. 2012, 25, 13-23.
12. Dugo, G., Pellicano, T. M., Pera, L. L., Turco, V. L. et al., Determination of inorganic anions in commercial seed oils and in virgin olive oils produced from de-stoned olives and traditional extraction methods, using suppressed ion exchange chromatography (IEC). Food Chem. 2007, 102, 599-605.
13. Amirante, R., Cini, E., Montel, G. L., Pasqualone, A., Influence of mixing and extraction parameters on virgin olive oil quality. Grasas Aceites 2001, 52, 198-201.
14. Gambacorta, G., Faccia, M., Previtali, M. A., Pati, S. et al., Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage. J. Food Sci. 2010, 75, C229-C235.
15. Taticchi, A., Esposto, S., Veneziani, G., Urbani, S. et al., The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil. Food Chem. 2013, 136, 975-983.
16. 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. 2006, 98, 797-805.
17. Amirante, R., Catalano, P., 2000, PH -Postharvest technology: Fluid dynamic analysis of the solid-liquid separation process by centrifugation. J. Agric. Eng. Res. 77 (2), 193-201.
18. Gómez Herrera, C., Matter transfer during virgin olive oil elaboration. Grasas Aceites 2007, 58, 194-205.
19. Kramer, J. F., Ultrasound: Evaluation of its mechanical and thermal effects. Arch. Phys. Med. Rehabil. 1984, 65, 223-227.
20. Cravotto, G., Cintas, P., The combined use of microwaves and ultrasound: improved tools in process chemistry and organic synthesis. Chem.-A Eur. J. 2007, 13, 1902-1909.
21. Mason, T. J., Cobley, A. J., Graves, J. E., Morgan, D., New evidence for the inverse dependence of mechanical and chemical effects on the frequency of ultrasound. Ultrason. Sonochem. 2011, 18, 226-230.
22. Clodoveo, M. L., Hachicha, R., Beyond the traditional virgin olive oil extraction systems: Searching innovative and sustainable plant engineering solutions. Food Res. Int. 2013, DOI: 10.1016/j.foodres.2013.06.014.
23. Suslick, K. S., Mdleleni, M. M., Ries, J. T., Chemistry induced by hydrodynamic cavitation. J. Am. Chem. Soc. 1997, 119, 9303-9304.
24. Dai, J., Mumper, R. J., Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules 2010, 15, 7313-7352.
25. Jiménez, A., Beltrán, G., Uceda, M., High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics. Ultrason. Sonochem. 2007, 14, 725-731.
26. Boskou, D., Olive Oil, Chemistry Technology, AOCS, Champain, IL 1996
27. EU Regulation 2568. Official Journal of the European Communities. L295L248: 6-36, 1991.
28. AOCS. in: Firestone, D. (Ed.), Official Methods Recommended Practices of the American Oil Chemistry Society, 4th edn, AOCS Press, Champaign 1993, Method Cc 13i-96.
29. Gambacorta, G., Faccia, M., Trani, A., Lamacchia, C., Gomes, T., Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol. 2012, 114, 958-967.
30. EU Regulation 1989. Official Journal of the European Communities. L295: 57-77, 2003.
31. ISO 8589. Int. Org. Stand. Sensory Analysis: general guidance for the design of test rooms, 2007.
32. De Gennaro, B., Roselli, L., Medicamento, U., Il commercio internazionale degli oli di oliva italiani e pugliesi: Un'analisi comparata. Economia Agro-Alimentare 2009, 3, 79-102.
33. 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.
34. Gómez-Rico, A., Fregapane, G., Salvador, M. D., Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils. Food Res. Int. 2008, 41, 433-440.
35. Hamilton, G. A., Oxidation by molecular oxygen. II. The oxygen atom transfer mechanism for mixed-function oxidases and the model for mixed-function oxidases. J. Am. Chem. Soc. 1964, 86, 3391-3392.
36. Sies, H., Oxidative stress: Oxidants and antioxidants. Exp. Physiol. 1997, 82, 291-295.
37. Gambacorta, G., Del Nobile, M. A., Tamagnone, P., Leonardi, M. et al., Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties. Ital. J. Food Sci. 2004, 16, 417-428.
38. García-Rodríguez, R., Romero-Segura, C., Sanz, C., Sánchez-Ortiz, A., Pérez, A. G., Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil. Food Res. Int. 2011, 44, 629-635.
39. García, A., Brenes, M., Martínez, F., Alba, J. et al., Highperformance 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.
40. Yoruk, R., Marshall, M. R., Physicochemical properties and function of plant polyphenol oxidase: A review. J. Food Biochem. 2003, 27, 361-422.
41. Sinisterra, J. V., Application of ultrasound to biotechnology: An overview. Ultrasonics 1992, 30, 180-185.
42. Chemat, F., Grondin, I., Costes, P., Moutoussamy, L. et al., High power ultrasound effects on lipid oxidation of refined sunflower oil. Ultrason. Sonochem. 2004, 11, 281-285.
43. Entezari, M. H., Pétrier, C., A combination of ultrasound and oxidative enzyme: sono-biodegradation of substituted phenols. Ultrason. Sonochem. 2003, 10, 241-246.
44. Frankel, E. N., Antioxidants in lipid foods and their impact on food quality. Food Chem. 1996, 57, 51-55.
45. Servili, M., Montedoro, G., Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Technol. 2002, 104, 602-613.
46. Angerosa, F., Mostallino, R., Basti, C., Vito, R., Virgin olive oil odour notes: Their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food Chem. 2000, 68, 283-287.
47. Luna, G., Characterisation of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol. 2002, 104, 614-627.
48. McEwan, J. A., Consumer attitudes and olive oil acceptance: The potential consumer. Grasas Aceites 1994, 45, 9-15.
49. Velasco, J., Dobarganes, C., Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol. 2002, 104, 661-676.