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"Technological aspects to produce high quality EVOO"
Servili Maurizio Full Professor of Food Science and Technology
DSA3 – Section of Food Technology and Biotechnology, university of Perugia, Italy
Athens May 23th, 2015
NEW APPROACHES TO THE OLIVE OIL PRODUCTION
QUALITY
NEWEXTRACTION TECHNOLOGY
OLIVE BY-PRODUCTSOLIVE POMACES AND
VEGETATION WATERS (OVW)
QUALITY
New approaches to the “olive industry”…
Traditional products…
Traditional olives and extra-virgin olive oils with a quality only guaranteed by merchandise limits
Innovative products…
HIGH QUALITY OLIVES AND EXTRA-VIRGIN OLIVE OILS.
FUNCTIONAL FOODS CONTAINIG OLIVE BIOACTIVE PHENOLS.
HIGH QUALTIY SECONDARY PRODUCTS FOR THE ANIMAL FEEDING.
HIGH QUALITY PRODUCTS
1. What is an extra virgin olive oil (EVOO)
from a marketable point of view ?
2. Nowadays, how does the merchandise quality really protect the consumers of the
EVOO ?...
It’ s a superior category virgin olive oil
…by ensuring:a low state of alteration;
the purity.
Just two questions…
Origin area
Safety Health
Hedonistic quality
“Quality” is the grade with which
a pool of intrinsic characteristics satisfies the human requirements (UNI EN ISO 9000:2000)
EVOO ALTERATION STATE
VOO GENUINENESS
MERCHANDISE QUALITY
Acidity (%)Peroxide value (meq O2/Kg) ≤ 20 ≤ 20 _
K232
K270∆K
Sensory Analysis : defects median value (Md) Md = 0 Md ≤ 3,5 Md > 3,5Sensory analysis: "fruity" median value (Mf) Mf > 0 Mf > 0
Waxes (mg/Kg)Saturated Fatty Acids in position 2 of the triglyceride (%) ≤ 1,5 ≤ 1,5 ≤ 1,5
Stigmastadyene mg/kgDifference ECN42 HPLC and ECN42 teoric calculation
Acidic composition (%)Miristic (%)
Linolenic (%)Arachidic (%)
Eicosanoic (%)Behenic (%)
Lignoceric (%)Sum of the (E)-linolenics isomers (%) ≤ 0,05 ≤ 0,05 ≤ 0,05
Sterols composition (%)colesterol (%)
Brassicasterol (%)Campesterol (%)
Stigma-sterol (%)β-sitosterol (%)
∆ -7-stigma-stenol (%)Total sterols (%)
Eritrodiol and uvaol (%)
≤ 250 ≤ 250 ≤ 300
≤ 0,01 ≤ 0,01 _
≤ 2,50
> 1000 > 1000 > 1000≤ 4,5 ≤ 4,5 ≤ 4,5
93,0 93,0 93,0≤ 0,5 ≤ 0,5 ≤ 0,5
≤ 4,0 ≤ 4,0 ≤ 4,0< camp < camp _
≤ 0,5 ≤ 0,5 ≤ 0,5≤ 0,1 ≤ 0,1 ≤ 0,1
≤ 0,2
≤ 0,4≤ 0,2 ≤ 0,2 ≤ 0,2
≤ 1,0≤ 0,6 ≤ 0,6 ≤ 0,6
≤ 0,05 ≤ 0,05 ≤ 0,05
≤ 0,15 ≤ 0.15 ≤ 0,50≤ 0,2 ≤ 0,2 ≤ 0,3
≤ 2,60 _≤ 0,22 ≤ 0,25 _
EVOO Virgin Olive Oil Lampante Olive Oil
≤ 0,8 ≤ 2,0 >2
≤ 1,0 ≤ 1,0
≤ 0,4 ≤ 0,4
≤ 0,2 ≤ 0,2
Mf = 0Alkyl esters:
Ethyl esters FAEE (mg/Kg)FAEE ≤ 35
fatty acidssterolssqualeneterpene acidstocopherols
hydrophilic polyphenols
PHOSPHOLIPIDSALIPHATIC ALCOHOLS
AND TERPENICVOLATILE
COMPOUNDSPIGMENTSSTEROLS
HYDROCARBONSTERPENIC ACIDSTOCOPHEROLSHYDROPHILICH
PHENOLS
TRIGLYCERIDES (TAG) 97-98%
OOO 40,7 %POO 21 %OLO 7,2 %PLO 6,4 %SOO 3,7 %POP 2,8 %
MINOURCOMPOUND
S0,5-1,5%
GLYCERIDS98,5-99,5 %
CHEMICAL COMPOSITION OF EXTRA VIRGIN OLIVE OIL (EVOO)
DAG 2-3 %MAG 0.1-0.2
%
It protects the gastric mucous, reduces the secretion of hydrochloric acid and the risk of gastro-duodenal ulcers;It inhibits the secretory activity of the pancreas (pancreatitis) and bile; improves the emptying of bile from the gall bladder, prevents the formation of gall stone, facilitates the absorption of fat-soluble vitamins and calcium, exerts a laxative, in particular fasting; helps to correct the chronic constipation;It inhibits the synthesis and metabolism of cholesterol and total related to lipoprotein LDL ("bad cholesterol"), triglycerides, the PA and the arachidonic acid (n-6) that has pro-inflammatory activity;It does not decrease the "good cholesterol" HDL, the "scavenger" that prevents the accumulation of fat in the walls of arteries.
OLEIC acid
Claim of the Food and Drug Administration (FDA) for the use in the labels of olive oil and products made from olive oil (USA 2004).
Scientific evidence suggests that: eating 2 tablespoons (23 grams) of olive oil per day, it is possible to reduce the risk of coronary heart disease because of its content in
monounsaturated fatty acids (oleic ac. ). To achieve this beneficial effect, the olive oil has to replace a similar amount of polyunsaturated fatty acids without increasing the amount of total daily
calories. Label: a portion of this product [name of the food] contains [x] grams of olive oil..
Claim of EFSA regarding the nutrition and health (UE Reg. 432/2012).Replacing dietary saturated fats with unsaturated fats, contributes to the maintenance of normal levels of blood cholesterol. Oleic acid is an unsaturated fat. This claim may be used only for food with a high content of unsaturated fatty acids as specified in the indication "HIGH UNSATURATED FAT" in the Annex to Regulation (CE) n. 1924/2006.
Myristic (C14:0)(%)
0.0 - 0.1
Palmitic (C16:0) 7.0 - 20.0
Palmitoleic (C16:1) 0.3 - 3.5
Eptadecanoic (C17:0) 0.0 - 0.4
Eptadecenoico (C17:1) 0.0 - 0.4
Stearic (C18:0) 1.0 - 4.0
Oleic (C18:1 ω-9)47.0 - 84.0
Linoleic (C18:2 ω-6) 3.0 -
21.0 Linolenic (C18:3
ω-3) 0.2 - 1.5Arachidic (C20:0) 0.1 - 0.7
11-Eicosenoic (C20:1) 0.1 - 0.1
Behenic (C22:0) 0.0 - 0.3Lignoceric (C24:0) 0.0 – 0.4
• Optimal ratio ω6: ω3 (10:1).
• High content of monounsaturated fatty acids.
• Optimal ratio oleic ac. / linoleic ac. (7-11).
VARIABILITY OF THE FATTY ACIDS (%) EVALUATED ON 243 EVOO INDUSTRIAL PLANTS’ SAMPLES. Unpublished data.
%
0
20
40
60
80
100
MUFA OLEIC ACID SFA PUFA
70,4 %
79,7 %
51.2 %
22.8 %
12.6 %
22.4 %
5.6 %
80.5 %
54.4 %
VARIABILITY OF THE FATTY ACIDS (%) EVALUATED ON 20 EVOOS FROM GREECE.
0
20
40
60
80
100
MUFA Oleic acid SFA PUFA
74.6
69.562.8
21.618.3
15.6
73.5
67.561.1
17.912.2
8.0
In vivo studies have shown that phytosterols (β-sitosterol, in particular) reduce the concentration of total cholesterol and LDL cholesterol, reduce the growth and induce apoptosis, tumor cells of the prostate; are also effective in the natural treatment of benign prostatic hyperplasia (Klippel et al, 1997; Carbin et al, 1990; Wilt et al., 1999; Von Holtz et al., 1998; Jones et al., 1997; Law 2000; Plat
et al., 2000).
Claim of 'EFSA regarding the nutrition and health (EU Reg. 432/2012).The sterols / stanols ratio contributes to the maintenance of normal levels of blood cholesterol. A claim must be accompanied by information to the consumer that the beneficial effect is obtained
withthe daily intake of at least 0.8 g of plant sterols / stanols.
16000
SUNFLO
WER HIIG
H LINOLEI
C
(mg/kg)
0
2000
4000
6000
8000
10000
12000
14000
OLIVE
CORN
SUNFLO
WER HIIG
H OLEIC
PEAN
UT
SOYB
EA
N
RAPE
Grape s
eed
PALM
PALM
ISTI
COCONUT
COCOA BUTTER
Squalene is a hydrocarbon intermediate of cholesterol biosynthesis. In vivo and in vitro studies have shown that stimulating the acyl-coenzyme A, it regulates the process of absorption, synthesis, esterificate
and eliminate cholesterol;It shows antioxidant activity similar to that of trans retinol; increases efficiency of statins in reducing cholesterol; it reduces the risk of cancer. (Chan et al. 1996; Newmark 1999; Martin-Moreno et al. 1999;
Trichopoulou et al. 1995; Landa et al. 1994; Khono et al. 1995; Kelly et al., 1999; Owen et al., 2000; Cornelli et al., 2003; Reddy et al., 2009; Naziri et al, 2013).
(mg/kg)
0
1000
2000
3000
4000
5000
6000
7000
Extra-virgin
olive oils
Refined olive oils
Pumpkin seed oils
Rise seed oils
Seed oils
Triterpenic acids. In vitro and in vivo studies have demonstrated that acids pentacyclic triterpenes (oleanolic, ursolic, maslinic and betulinic) show different biological activities: anti-inflammatory, hepatoprotective, anticancer, antiviral, anti-HIV, anti-microbial, antifungal, anti-diabetic, gastroprotective and anti-hyperlipemia (Liu, 1995; Xu, Zeng, Wan, e Sim, 1996; Dedoussis et al., 2004, Kalogeropoulus et al., 2010).
(mg/kg)
0
1000
2000
3000
4000
5000
6000
7000
8000
9000
10000
Extraavirgin olive oil
Virgin olive oil Olive pomace oil
Triterpenic acids oleanolic acid
3
H O
C H 3
C H 3
C H 3
O (C H 2- CH 2- C H 2- C H -) -
C H 3
C H 3H3C
3
H O
C H 3
C H 3
C H 3
O (C H 2- CH 2- C H 2- C H -) -
C H 3
C H 3H3C
Tocopherols. The α-tocopherol, in particular, in addition of having vitamin activity (vitamin E or anti-sterility), are important antioxidants: they protect cells and tissues from oxidative and
inflammatory processes that are at the basis of aging, degenerative diseases and cancer (Baldioli et al., 1996; Servili et al., 2009; Tsimidou et al., 2010; Tsimidou et al., 2012)
Claim of EFSA regarding the nutrition and health (EU Reg. 432/2012).Vitamin E helps to protect cells from oxidative stress.
VARIABILITY OF THE α-TOCOPHEROL (mg/kg) EVALUATED ON 882 EVOO INDUSTRIAL PLANTS’ SAMPLES. Unpublished data.
mg/kg
0100200300400500600700800
EVOO
266.7
538.0
90.5
VARIABILITY OF THE α-TOCOPHEROL (mg/kg) EVALUATED ON 20 EVOOS FROM GREECE.
0
100
200
300
400
500
600 545.0
306.2
177.0
EVOO POLYPHENOLSPhenolic AcidsFlavonoids
Secoiridoids
Lignans
R = H: ligstrosideR = OH: oleuropein
HO COOH
R1
R2
HO
R1
R2
COOH
1
34
5 6
9
8
10
7
8 ' 7'
1' 2'
3'
4'5'
1' 2'3'
4'
6'
5'
R
HOO
COOCH3
O
O
O
O CH2OHOH
OHHO
Phenolic acids and derivatives: p-hidroxybenzoic, ferulic, cinnamic, benzoic, 4-(acetoxyethyl)-1,2-dihydroxybenzenic.
Phenolic alcohols:3,4 DHPEA ((3,4-Dihdroxyphenyl) ethanol) p-HPEA ((p-Hydroxyphenyl) ethanol) (3,4-Dihdroxyphenyl) ethanol-glucoside
Lignans: (+)-1-Acetoxypinoresinol(+)-Pinoresinol
Flavones: apigenin, luteolin
Hydroxy-isocromans: Verbascoside
Secoiridoids: 3,4 DHPEA-EDA (Dialdehydic form of decarboxymethyl elenolic acid linked to 3,4-DHPEA)
p-HPEA-EDA (Dialdehydic form of decarboxymethyl elenolic acid linked to p-HPEA) 3,4 DHPEA-EA (Oleuropein aglycon)
Ligstroside aglyconOleuropeinp-HPEA-derivative
Dialdehydic form of oleuropein aglycon Dialdehydic form of ligstroside aglycon
EVOO PHENOLIC COMPOSITION
DIALDIALDEHYDIC FORM OF DECARBOXYMETHYL
ELENOLIC ACID LINKED TO p-HPEA (p-HPEA-EDA) = OLEOCHANTAL
O
8 '7 '
1 ' 2 '3 '
4 ' 5 '6 '
7 6 5
43
1 9 8
1 0
O H O
O
O
DIALDIALDEHYDIC FORM OF DECARBOXYMETHYL ENOLIC ACID LINKED TO 3,4-HPEA (3,4 DHPEA-EDA)
O
O
8 '7 '
1 ' 2 '
3 '
4 ' 5 '6 '
7 6 5
43
1 9 8
1 0
O H O
O
H O
OLEUROPEIN AGLYCON(3,4-DHPEA-EA)
O
8 '7 '
1 ' 2 '3 '
4 ' 5 '6 '
7 6 5
4 3
1 9 8
C O O C H 3
H O
O
O
O
H O O
8 '7 '
1 ' 2 3
' 4 5'
6 '
7 6 5
4 3
1 9 8
1 0
C O O C H 3
O
O
O H
H O
LIGSTROSIDE AGLYCON (p-HPEA-EA)
8'7 '1'2 '3 '
4 ' 5 '6 '
H O O H (p-HYDROXYPHENYL) ETHANOL
(p-HPEA = tyrosol)
8 '7 '
1 ' 2'
3'
4 ' 5 '6 '
H O
H O
O H (3,4-DIHYDROXYPHENYL) ETHANOL
(3,4-DHPEA = hydroxityrosol)
(+)-1- ACETOXYPINORESINOL (+)-1-PINORESINOL
OBP have many reported pharmacological activities based on preclinical (in vitro, ex
vivo, and in vivo) studies in addition to few clinical studies. These activities
suggest high potential for the prevention and treatment of diseases and the
promotion of human health.
OLIVE BIOPHENOLS (OBP) PHARMACOLOGICAL PROPERTIES. Obied et al., 2012
3.Cardiovascular : 3.1. Blood pressure-antihypertensive activities; 3.2. Platelet and endothelial function; 3.3. Atherosclerosis; 3.4. Other cardioprotective properties.
4.Immunomodulatory : OBP have been shown to modulate immune function, particularly inflammatory processes associated with the immune system.
5. Gastrointestinal : 5.1. Gastroprotective effects; 5.2. Modulation of digestive enzymes.
6. Endocrine : 6.1. Antidiabetic effects6.2. Osteoprotective effects6.3. Other endocrine effects.
7. Respiratory : OBP antioxidant and anti-inflammatory properties against lung diseases.
1. Antioxidant : OBP have RONS scavenging, reducing power, and metal chelating activities, induce endogenous antioxidant enzymes such as catalase, superoxide dismutase, quinone reductase, glutathione peroxidase, glutathione reductase, glutathione S-transferase, and g-glutamylcysteine synthetase.
2. Anti-inflammatory : OBP act against cardiovascular diseases (CVD) and some types of cancer by inhibition of proinflammatory enzymes, phosphoinositide 3 kinase, tyrosine kinases, and downregulation of various proinflammatory cytokines, tumor necrosis factor alpha, interleukins including and monocyte chemotactic protein-1.
8.Autonomic : 8.1. Cholinergic effects; 8.2. Adrenergic effects.
9. Central nervous system : 9.1. Neuroprotective effects.; 9.2. Analgesic and antinociceptive effects; 9.3. Behavioral effects.10. Antimicrobial and chemotherapeutic : 10.1. Antibacterial properties. 10.2. Antifungal properties. 10.3. Antiviral properties. 10.4. Antiprotozoal and antiparasitic activities.11. Anticancer and chemopreventive : Biophenols can directly control cell growth at different stages of carcinogenesis via inducing apoptosis or inhibiting proliferation by diverse mechanisms.
HEALTH EFFECTS OF EVOO PHENOLIC COMPOUNDS
Inhibition of oxidation of LDL cholesterol.
“there is evidence of a cause and effect between the consumption of olive oil polyphenols (standardised by the
content of hydroxytyrosol and its derivatives) and protection of LDL particles from oxidative relationship
damage”
Recently , the NDA Panel of the European Food Safety Authority (EFSA), has allowed the health claim to the VOO phenolic compounds.
According to the Panel, 5 mg of hydroxytyrosol and its derivatives should be taken every day, provided by a moderate consumption of olive oil, nothing that some
olive oils have a concentration too low to make this amount of polyphenols remaining in the context of a balanced diet.
(EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Polyphenols in olive related health claims. EFSA Journal 2011; 9 (4): 2033).
VARIABILITY OF THE POLYPHENOLS (mg/kg) EVALUATED ON 737 EVOO INDUSTRIAL PLANTS’ SAMPLES. Unpublished data.
HO
HO
OHHO
HO
OH
mg/kg
0200400600800
100012001400
total phenols
derivatives of
hydroxytyrosol
derivatives of
tyrosol
sum of lignans
544.5 385.
0
EVOO
995.5
102.5
168.0
788.7
46.2
196.4
93.1
VARIABILITY OF THE POLYPHENOLS (mg/kg) EVALUATED ON 20 EVOOS FROM GREECE.
0200400600800
10001200140016001800
Total phenols
derivatives of hydroxytyrosol
derivatives of tyrosol
lignans
289.0
707.1
246.3
525.0 439.
2
621.3
HO
HO
OHHO
HO
OH
53.5 42.7
oleic acidcarotenoidschlorophylls and phaeophytins
volatile compoundshydrophilic phenols
EVOOvolatile
compounds
LOX pathway
Fatty acids metabolism
Conversion of aminoacids Sugar
fermentation
Homolytic cleavage of 13-hydroperoxides
Autoxidation
CHEMICAL AND ENZYMATIC PATHWAY INVOLVED IN EVOO VOLATILE COMPOUNDS GENESIS
LIPOXIGENASE (LOX) PATHWAY INVOLVED IN C6 AND C5 EVOO VOLATILES PRODUCTION. Angerosa et al., 2004
13-alkoxy radical
pentene radical
pentene dimers
hexyl acetatehexan-1-ol
3-hexen-1-ol ( Z )3-hexenyl acetate ( Z )
2-hexen-1-ol ( E )2-hexenal( E )
13-hydroperoxidesLOX
hexanal
3-hexenal (Z)
HPL
2-pentenal1-penten-3-one
2-penten-1-ol1-penten-3-ol
ADH AAT
isomeraseADH
ADH AAT
linoleic acid
linolenic acid
Compound Odour Quality ReferencesAldehydes
propanal sweet, pungent, floral Servili et al., (2001); Reiners e Grosch (1998).
hexanal green, apple, cut grass Servili et al., (2001); Morales et al., (1997).
(E)-2-pentenal green, apple, floral Servili et al., (2001); Morales et al., (1997).
(Z)-2-pentenal green, pleasant Morales et al., (1997).
(E)-2-hexenalbitter, almonds, green, green apple-like, fatty, bitter almond
like, cut grassServili et al., (2001); Guth e Grosch, (1991); Morales
et al., 1997;Reiners e Grosch (1998).
(Z)-2-hexenal green, fruity, sweet Morales et al., (1997).
(E)-3-hexenal artichoke, green, floral Morales et al., (1997).
(Z)-3-hexenalgreen leaves, grassy, green, apple-like, leaf-like, cut grassServili et al., (2001); Morales et al., (1997) Ullrich e Grosch, (1988); Reiners e Grosch (1998).
2,4-hexadienal cut grass Servili et al., (2001);
Alcoholsethanol alcoholic, ripe apple, floral Servili et al., (2001); Reiners e Grosch (1998)
hexan-1-ol fruity, aromatic, soft, cut grass Ramstad e Nestrick, 1980; Servili et al., (2001); Morales et al., (1997)
(E)-3-hexen-1-ol fruity, fatty, pungent, cut grass Servili et al., (2001); Bedoukian, (1971).
(Z)-3-hexen-1-ol banana, leaf-like, green-fruity, pungentMorales et al., (1997); Bedoukian, (1971) Reiners e
Grosch (1998).
(E)-2-hexen-1-ol green, grassy, fruity, fatty, pungent Morales et al., (1997); Bedoukian, (1971).
Estersmethyl acetate ester Servili et al., (2001).
ethyl propanoate sweet, strawberry, apple Morales et al., (1997).
ethyl isobutyrate fruity Reiners e Grosch (1998).
ethyl 2-methylbutyrate fruity Reiners e Grosch (1998).
ethyl 3-methylbutyrate fruity Reiners e Grosch (1998).
(Z)-3-hexenyl acetategreen-banana, fruity, green, green leaves, floral, esterRamstad e Nestrick, (1980); Servili et al., (2001); Guth e Grosch, (1991); Morales et al., (1997).
hexyl acetate sweet, fruity, floral Servili et al., (2001); Morales et al., (1997).
3-methylbutyl acetate banana Morales et al., (1997).
RELATIONSHIPS BETWEEN EVOO VOLATILE COMPOUNDS AND HUMAN SENSORY PERCEPTIONS. Angerosa et al., 2004.
0
50
100
150
∑ aldehydes
∑ alcohols
mg/
kgVARIABILITY OF THE VOLATILE COMPOUNDS (mg/kg) EVALUATED ON 227 EVOO
INDUSTRIAL PLANTS’ SAMPLES. Unpublished data.
0
2
4
6
8
3.5
0.02
139.7
1.2
27.3
18.2
76.8
0.8
∑ esters
mg/
kg
5.5
SENSORY PROPERTIES OF EVOO PHENOLIC COMPOUNDS Andrewes et al., 2003.
- Tyrosol (p-HPEA): sticking astringency, not bitter (e.t.t*.: 4.4-18)
- Hydroxityrosol (3,4-DHPEA-EDA): astringent, bitter, burning/stinging/numbing mostly on tongue (e.t.t*.: 0.4-1.6)
- Oleuropein aglycon (3,4-DHPEA-EA):
very bitter, very astringent (e.t.t*.: 0.05-0.2)
- Ligstroside aglycon (p-HPEA-EA): astringent, bit burning (pungent), bitter (e.t.t*.: 0.05-
0.2)
- Oleochantal (p-HPEA-EDA): strong burning (pungent), mostly at the back of throat, slightly bitter, astringent
(e.t.t*.: 0.4-1.6)* e.t.t.= estimated taste threshold (mM)
8'7'1'2'3'
4'5'
6'HO OH
8'7'1'2'3'
4'5'
6'HO OH
8'7'
1'2'
3'
4' 5'6'
HO
HO
OH
8'7'
1'2'
3'
4' 5'6'
HO
HO
OH
O
8'7'
1'2'3'
4' 5'6'
76
54
3
198
COOCH3
HO
O
O
O
HO O
8'7'
1'2'3'
4' 5'6'
76
54
3
198
COOCH3
HO
O
O
O
HO
O8'
7'1'
23'
45'
6'
76 5
43
198
10
COOCH3
O
O
OH
HO O8'
7'1'
23'
45'
6'
76 5
43
198
10
COOCH3
O
O
OH
HO
O
8'7'1'
2'3'
4' 5'6'
76 5
43
198
10
OHO
O
O
O
8'7'1'
2'3'
4' 5'6'
76 5
43
198
10
OHO
O
O
NEW APPROACHES TO THE OLIVE OIL PRODUCTION
QUALITY
NEW VOOEXTRACTION TECHNOLOGY
OLIVE BY-PRODUCTSOLIVE POMACES AND
VEGETATION WATERS (OVW)
NEWEXTRACTION TECHNOLOGY
ENVIRONMENT, AGRONOMICIC PRACTICES
GEOGRAPHICAL LOCATION, CULTIVAR, IMPLANT SYSTEM OF THE ORCHARD,
IRRIGATION…
HOW CAN WE PRODUCE A…
EXTRACTION TECHNOLOGY
CRUSHING, MALAXATION, OIL EXTRACTION, VALORIZATION OF EVOO BY-PRODUCTS, PRODUCTION OF FUNCTIONAL FOODS …
…HIGH QUALITY EVOO
FATTY ACIDS’ COMPOSITION (%) OF EVOOs OF SEVERAL ITALIAN OLIVE CVs. GROWN IN ITALY. Unpublished data.
The fatty acids’ composition was evaluated according to the current official method (UE Reg., 1989, 2003)Values are the mean of five different VOO samples (n = 5) ± standard deviations.
Biancolilla Cerasuola Coratina Frantoio Leccino PeranzanaPalmitic 11,61 9,86 12,36 12,34 13,23 12,27
Palmitoleic 0,52 0,22 0,51 1,01 1,25 0,8Margaric 0,12 0,02 0,08 0,01 0,01 0,07
Heptadecenoic 0,2 0,03 0,05 0,02 0,09 0,11Stearic 2,23 2,54 2,1 1,65 1,53 1,86Oleic 74,10 76,83 75,43 75,77 77,96 76,45
Linoleic 9,81 9,34 7,94 8,04 4,54 7,21Linolenic 0,69 0,51 0,72 0,55 0,68 0,58Arachidic 0,39 0,36 0,31 0,29 0,28 0,33
FATTY ACIDS’ COMPOSITION (%) OF EVOOs OF SEVERAL OLIVE CVs. GROWN IN TWO DIFFERENT GEOGRAPHICAL AREAS. Inglese et al., 2010.
The fatty acids’ composition was evaluated according to the current official method (UE Reg., 1989, 2003)Values are the mean of five different VOO samples (n = 5) ± standard deviations.
Argentina Italy Argentina Italy Argentina ItalyPalmitic 20,66 13,60 16,29 12,36 17,39 13,23
Palmitoleic 3,69 1,10 0,67 0,51 1,16 1,25Margaric 0,04 0,09 0,05 0,08 0,05 0,01
Heptadecenoic 0,20 0,20 0,08 0,05 0,09 0,09Stearic 1,53 2,30 1,77 2,1 1,71 1,53Oleic 53,4 69,5 71,5 75,4 68,5 78,0
Linoleic 18,72 11,60 7,99 7,94 9,19 4,54Linolenic 1,16 0,70 1,27 0,72 1,43 0,68Arachidic 0,29 0,40 0,37 0,31 0,33 0,28
Arbequina Coratina Leccino
PHENOLIC COMPOSITION (mg/kg) OF EVOOs OF SEVERAL ITALIAN OLIVE Cvs.
GROWN IN ITALY. Servili et al., 2004.
Values are the mean of five different VOO samples (n = 5) ± standard deviations.
3,4-DHPEA 1,8±0,8 7,9±1,8 1,2±0,0 2,1±0,2 5,7±1,23 1,2±0,2p-HPEA 3,2±0,1 12,3±1,6 2,6±0,0 1,6±0,8 4,1±1,02 1,7±0,2
3,4-DHPEA-EDA 390,6±11,0 67,6 ±15,5 291,3±9,1 273,5±6,2 264,1±5,9 133,0±3,0p-HPEA-EDA 168,4±5,2 12,5 ±1,2 83,2±1,0 163,3±8,4 104,5±5,2 48,6±0,6
(+)-1-Acetoxypinoresinol27,5±1,1 4,9 ±0,5 16,5±1,0 28,0±1,2 9,4±1,0 12,1±1,0(+)-Pinoresinol 11,7±0,8 28,4±1,7 24,8±0,3 11,7±0,9 13,2±1,2 8,1±0,93,4-DHPEA-EA 287,1±9,2 47,2 ±15,0 174,3±6,8 124,9±3,1 109,2±6,3 97,7±1,0Total phenols 890,3±71,2180,8±21,
8593,842,1 605,3±50,1 510,2 38,2 302,2±20,3
LeccinoCoratina FrantoioCaninoCaroleaMoraiolo
± ± The phenols’ concentration was evaluated by HPLC previously reported by Montedoro et al., 1992.
Values are the mean of five different VOO samples (n = 5) ± standard deviations.
3,4-DHPEA-EA 1,6±0,4 6,0±1,0 2,4±1,3p-HPEA 2,0±0,6 12,6±1,0 7,7±0,5
3,4-DHPEA-EDA 95,1±7,0 142,7±5,4 120,6±3,2p-HPEA-EDA 49,8±1,8 50,7±2,4 27,3±1,2
(+)-1-Acetoxypinoresinol 16,9±1,1 5,5±0,5 13,7±0,9(+)-Pinoresinol 6,2±0,4 9,0±0,9 6,5±0,33,4-DHPEA-EA 44,5±1,2 138,6±6,0 95,3±2,1
Total phenols 216,1±15,2 365,0±25,3 273,5±18,2
Arbequina Cornicabra Hojiblanca
The phenols’ concentration was evaluated by HPLC previously reported by Montedoro et al.,1992.
PHENOLIC COMPOSITION (mg/kg) OF EVOOs OF SEVERAL SPANISH OLIVE Cvs.
GROWN IN SPAIN. Unpublished data.
PHENOLIC CONCENTRATION (mg/kg of total phenols) OF OLIVES OF FOUR TYPICAL ITALIAN Cvs. GROWN IN ITALY. Servili et al., 2007.
0,0
50,0
100,0
150,0
200,0
250,0
300,0
07/20 08/08 08/24 09/11 09/26 10/10 10/24 11/07 11/13 11/27
Frantoio Coratina Leccino Moraiolo
PHENOLIC COMPOSITION (mg/kg) OF EVOOs OF SEVERAL OLIVE Cvs. GROWN IN THE SAME AREA (SICILY, ITALY) WITH DIFFERENT ORCHARDS’ IMPLANT SYSTEMS. Unpublished data.
Values are the mean of five different VOO samples (n = 5) ± standard deviations. The phenols’ concentration was evaluated by HPLC previously reported by Montedoro et al., 1992.
3,4-DHPEA 1,5±1,8 0,7±0,1 3,0± 0,3 1,6±0,1p-HPEA 8,8±1,6 1,9± 0,3 8,6± 0,7 15,0± 0,4
3,4-DHPEA-EDA 204,9±15,5 103,0±3,7 202,9±5,8 19,4±1,2p-HPEA-EDA 52,4±1,2 41,7±3,2 83,8±6,5 28,1±1,0
(+)-1-acetoxypinoresinol 31,7± 0,5 46,6±3,3 29,9±2,2 15,6±1,7(+)-pinoresinol 119,2±1,7 103,1±6,5 165,2±10,8 5,3± 0,33,4-DHPEA-EA 76,7±15,0 64,4±4,2 106,0±8,8 44,4± 0,8Total Phenols 495,2±21,8 361,3±9,8 599,5±16,6 129,4±2,6
traditional super intensive
Nocellara Biancolilla Cerasuola Arbequina
FATTY ACIDS COMPOSITION (%) OF EVOOs FROM OLIVE TREES (LECCINO Cv. ) GROWN UNDER FULL IRRIGATION (FI), DEFICIT IRRIGATION (DI) OR SEVERE DEFICIT IRRIGATION (SI). Servili et al., 2007.
Values are the mean of five different VOO samples (n = 5) ± standard deviations. Different letters indicate significant differences (P < 0.05) between irrigation treatments within each year.
The fatty acids’ composition was evaluated according to the current official method (UE Reg., 1989, 2003)
FI DI SI Myristic 0.01 ± 0.001a 0.01 ± 0.001b 0.01 ± 0.001a Palmitic 14.0 ± 0.8a 13.7 ± 1.5a 14.6 ± 1.8a
Palmitoleic 1.4 ± 0.2a 0.8 ± 0.1b 1.2 ± 0.3a Margaric 0.04 ± 0.01a 0.03 ± 0.008a 0.03 ± 0.005a
Eptadecenoic 0.1 ± 0.02a 0.04 ± 0.01b 0.1 ± 0.01ab Stearic 1.0 ± 0.6a 2.1 ± 1.1 a 1.0 ± 0.7a Oleic 77.3 ± 1.2a 76.1 ± 2.7a 76.1 ± 2.1a
Linoleic 4.9 ± 0.3a 5.9 ± 0.5b 5.9 ± 0.5b Linolenic 0.6 ± 0.07a 0.7 ± 0.06a 0.6 ± 0.1a Arachic 0.3 ± 0.02a 0.3 ± 0.04a 0.3 ± 0.04a
Eicosenoic 0.2 ± 0.03a 0.2 ± 0.02a 0.2 ± 0.04a Behenic 0.1 ± 0.04a 0.1 ± 0.05a 0.02 ± 0.02b
Lignoceric 0.1 ± 0.01a 0.05 ± 0.009a 0.1 ± 0.01a
PHENOLIC COMPOSITION (mg/kg) OF EVOOs FROM OLIVE TREES (LECCINO Cv. ) GROWN UNDER FULL IRRIGATION (FI), DEFICIT IRRIGATION (DI) OR SEVERE DEFICIT IRRIGATION (SI) IN 2003 AND 2004. Servili et al., 2007.
FI DI SI
3,4 -DHPEA 2.3 ± 0.3a 2.4 ± 0.7a 3.5 ± 0.9a
p-HPEA 7.7 ± 0.8a 7.4 ± 1.4 a 3.1 ± 0.4b
3,4 -DHPEA-EDA 130.1 ± 25.9a 291.7 ± 40.3b 318.5 ± 39.1 b
p-HPEA-EDA 80.2 ± 11.8 a 128.2 ± 25.6b 129.9 ± 24.1 b
(+)-1-acetoxypinoresinol 4.4 ± 0.8a 3.8 ± 0.9a 6.0 ± 2.6a
(+)-1-pinoresinol 44.8 ± 6.7 a 49.7 ± 5.6a 47.2 ± 7.9 a
3.4 DHPEA-EA 114.1 ± 19.2 a 139.6 ± 20.1 a 185.5 ± 23.0b
Values are the mean of five different VOO samples (n = 5) ± standard deviations. Different letters indicate significant differences (P <0.05) between irrigation treatments within each year.
The phenols’ concentration was evaluated by HPLC previously reported by Montedoro et al.,1992.
Total phenols 383.6 ± 35.0a 622.8 ± 52.1 a 693.7 ± 51.9 b
VOLATILE COMPOSITION (µg/kg) OF EVOOs FROM OLIVE TREES (LECCINO Cv. ) GROWN UNDER FULL IRRIGATION (FI), DEFICIT IRRIGATION (DI) OR SEVERE DEFICIT
IRRIGATION (SI). Servili et al., 2007. The volatile compounds were determined in duplicate by HS-SPME-GC-MS as reported by Servili et al., 2001.
FI DI SI 1-penten-3-one 855.8 ± 55.0a 869.3 ± 43.0a 786.0 ± 117.0 a
pentanal 70.1 ± 32.0a 117.2 ± 23.0a 137.9 ± 49.2a 2-pentenal 88.3 ± 12.1 a 72.0 ± 5.4a 57.5 ± 8.4b hexanal 492.1 ± 94.0a 500.1 ± 75a 372.1 ± 52.0a
trans-2-hexenal 33091 ± 3644.0a 27676.3 ± 2286b 22632.6 ± 2364.4c nonanal 65.3 ± 13.0a 77.0 ± 23.3a 71.1 ± 18.4 a 1-butanol 51.8 ± 13.0a 21.0 ± 3.6a 20.1 ± 4.6a
2-methyl-1-butanol 341.4 ± 43.0a 308.9 ± 23.1 a 307.5 ± 21.6 a 1-pentanol 33.9 ± 0.7a 23.5 ± 2.4b 27.8 ± 5.0b
1-penten-3-ol 615.4 ± 136.1 a 769.0 ± 50.0a 706.0 ± 124.8 a 1-hexanol 128.4 ± 18.3 a 126.7 ± 26.0a 177.9 ± 38.3b
(E)-2-hexen-1-ol 7915.7 ± 102.1 a 2519.2 ± 42.5b 1834.0 ± 202.1c (Z)-2-hexen-1-ol 562.8 ± 65.2a 648.2 ± 29.0a 786.3 ± 114.0 b (E)-3-hexen-1-ol 13.4 ± 0.4a 8.7 ± 0.4b 9.4 ± 1.2b (Z)-3-hexen-1-ol 164.9 ± 41.2ab 202.4 ± 25.0a 137.8 ± 21.8 b
1-hexen-3-ol 11.1 ± 2.0ab 7.7 ± 1.2a 13.9 ± 3.5b hexyl acetate 9.8 ± 0.6a 9.7 ± 0.5a 43.4 ± 1.6b
EVOOPOMACESOVWs
Extraction
Malaxation
OLIVES
CrushingDIFFERENTIATED EFFECT ON THE
CONSTITUTIVE PARTS OF THE DRUPES BY:• STONING
• TEETH CRUSHER
• BLADE CRUSHER
• CRUSHER WITH A LOW TURNS’ NUMBER
• DOUBLE STOKER
• HARVESTED AT A SUITABLE DEGREE OF MATURATION ACCORDING TO THE CULTIVAR.
• WORKED AT AN OPTIMAL SANITARY STATE.
Control of TIME, O2 LEVEL and
TEMPERATURE.
THREE-PHASES CENTRIFUGATION WITH
REDUCED WATER ADDITION EVOO dried destoned pomaces: bio-energy and compost production;
zootechnic industries as integrative feeding: supplement of high biological value compounds
(fatty acids and polyphenols).
concentrates and purified extracts for: feed industries as integrators;
cosmetic industries as natural antioxidants; EVOO industries for increasing;
the polyphenols’ concentration; food industries for producing functional products.
HIGH QUALITY EVOO
PROCESS CONTROL ACCORDING TO THE NATIONAL QUALITY SYSTEM
ENVIRONMENT, AGRONOMICIC PRACTICES
GEOGRAPHICAL LOCATION, CULTIVAR, IMPLANT SYSTEM OF THE ORCHARD,
IRRIGATION…
HOW CAN WE PRODUCE A…
EXTRACTION TECHNOLOGY
CRUSHING, MALAXATION, OIL EXTRACTION, VALORIZATION OF EVOO
BY-PRODUCTS, PRODUCTION OF FUNCTIONAL FOODS…
…HIGH QUALITY EVOO
0
1
2
3
4
5
6
0 2 4 6 8polyphenols in resorcin *10-2 5,9 4,2 2,3 1,2 0,55
"bitter" intensity 3,7 2,7 2,2 1,6 1"fruity" intensity 2,8 2,3 2 1,3 0,8
Evolution of polyphenols content (resorcin ppm), “bitter” and “fruity” sensations in VOO extracted from olives at time 0 and stored for
different periods (days) Angerosa et al., 2004.
OLIVE STORAGE
NOT STORED FOUR DAYS STORAGE TEN DAYS STORAGEΣ MEAG + EEAG 6,5 8,0 71,6
Σ MEAG 5,2 5,7 47,0Σ EEAG 1,3 2,3 24,6
EEAG/MEAG 0,2 0,4 0,5
ALCHIL ESTERS COMPOSITION ACCORDING TO THE TIME (DAYS) OF OLIVES STORAGE.
OLIVE STORAGE
improvement of EVOO health and sensory properties by…
controlling of the endogenous oxidoreductases’ activity
during the EVOO mechanical extraction process.
crushing with a differentiated effect on the constitutive parts
of the drupes
Controlling of O2 level and temperature during
the malaxation
How could these process innovations be oriented ?
Target
Epicarp 1,5-3,5
%
Seed2,0-4,0%
Mesocarp70,0-81,5 %
Stone11,0-24,5
%
Seed35-40
%
Epicarp + Mesocarp30 %
Seed 1-2 %
Epicarp + Mesocarp 98-99 %
OIL DISTRIBUTION IN THE FRUIT
OIL CONTENT IN THE FRUIT
THE OLIVE COSTITUTIVE PARTS
Cryo-SEM in Coratina Cv. olive.Servili et al., 2006
Detail: On the cross cryo-fracture plane, under the external surface there is a
compact cuticle layer and very close, a single layer of epidermic and the first
three layers of parenchyma cells. Servili et al., 2006
Fruit outer surface, in prespective
surface Cryo-fracture Internal tissues
perfectly preserved with parenchyma cells oil droplets containing
Epicarp
Seed
Mesocarp
Stone
DISTRIBUTION OF THE MOST IMPORTANT ENZYMATIC ACTIVITY IN THE FRUIT
PPO: 98.0 - 99,5 %
PPO: 0.5 – 2 %
LPO: 3,5 - 15,5 %
LPO: 12.5 - 50,5 %
LPO: 42.5 - 82.0 %
POD: 34,5 - 76,5 %
POD: 34,5 - 56,5 %
PME: 98.0 - 99,5 %
PME: 0.5 – 2.0 %
PG: 66.5 – 83.0 %
PG: 9.0 – 24.5 %
PG: 8.0 – 12.0 %
LPO: lipoxygenses PPO: polyphenoloxidases POD: peroxydasesPG: polygalacturonasesPME: pectin-methyl-esterases
3,4-DHPEA 24.3 (1.2) 10.4 (0.6) 3.1 (0.2) 11.7 (0.6) 8.0 (0.4) 5.9 (0.3)
p-HPEA 15.0 (0.7) 3.1 (0.2) 25.6 (1.3) 13.7 (0.7)
Nüzhenide 871.1 (43.6) 645.5 (32.6)
Verbascoside 2563.0 (139.4) 14.8 (0.7) 274.6 (13.7) 61.8 (3.1)
Ligstroside glucoside 83.6 (0.3) 75.0 (0.2)
Oleuropein 1745.5 (42.3) 110.0 (5.5) 1893.9 (160.1) 152.9 (7.6)
Demethyloleuropein 1210.3 (50.6) 41.8 (2.1)
(+)-1-Acetoxypinoresinol 28.10 (0.1) 13.60 (0.1) 36.20 (0.2) 8.40 (0)
(+)-Pinoresinol 1.40 (0.01) 38.20 (0.2) 3.40 (0.1) 45.00 (0.2)
- -
- -
- -
- - - -
- -
- - - -
- -
- - - -
CORATINA cv. FRANTOIO cv.
pulp stone seed pulp stone seed
3,4-DHPEA 24.3 (1.2) 10.4 (0.6) 3.1 (0.2) 11.7 (0.6) 8.0 (0.4) 5.9 (0.3)
p-HPEA 15.0 (0.7) 3.1 (0.2) 25.6 (1.3) 13.7 (0.7)
Nüzhenide 871.1 (43.6) 645.5 (32.6)
Verbascoside 2563.0 (139.4) 14.8 (0.7) 274.6 (13.7) 61.8 (3.1)
Ligstroside glucoside 83.6 (0.3) 75.0 (0.2)
Oleuropein 1745.5 (42.3) 110.0 (5.5) 1893.9 (160.1) 152.9 (7.6)
Demethyloleuropein 1210.3 (50.6) 41.8 (2.1)
(+)-1-Acetoxypinoresinol 28.10 (0.1) 13.60 (0.1) 36.20 (0.2) 8.40 (0)
(+)-Pinoresinol 1.40 (0.01) 38.20 (0.2) 3.40 (0.1) 45.00 (0.2)
- -
- -
- -
- - - -
- -
- - - -
- -
- - - -
CORATINA cv. FRANTOIO cv.
pulp stone seed pulp stone seed
Phenols’ distribution (mg/100g) in thedifferent constitutive parts of the fruit
Phenols’ distribution (%) in the different constitutive parts of the fruit. Servili et al., 2007
seedstonepulp
FRANTOIO Cv.CORATINA Cv.
3,4-D
HPEA
p-HPE
A
Nüzhe
nide
Verb
asco
side
Ligstr
oside
gluc
oside
Oleuro
pein
Demet
hylol
euro
pein
(+)-1
-Ace
toxy
pinor
esino
l
(+)-P
inore
sinol
3,4-D
HPEA
p-HPE
A
Nüzhe
nide
Verb
asco
side
Ligstr
oside
gluc
oside
Oleuro
pein
Demet
hylol
euro
pein
(+)-1
-Ace
toxy
pinor
esino
l
(+)-P
inore
sinol
SEED
STONE
PULP
enzymatic activity (U/mg d.w.)
pulp seed
PPO 15.45 0.0POD 27.35 210.40LPO 2.26 6.01
pulp seed
PPO 4.80 -POD 13.10 209.45LPO 2.67 7.16
CORATINA cv.
FRANTOIO cv.
pulp seed
PPO 15.45 0.0POD 27.35 210.40LPO 2.26 6.01
pulp seed
PPO 4.80 -POD 13.10 209.45LPO 2.67 7.16
CORATINA cv.
FRANTOIO cv.
% of contribution to the total enzymatic activity PPO POD LPO
seed
pulp
PPO POD LPO
seed
pulp
FRANTOIO Cv.
CORATINA Cv.
Total activities (U/mg d.w.) and corresponding contribution (%) of the constitutive parts of the olives. Servili et al., 2007.
10 20 30 40 50 60 70 minutes0.00
0.25
0.50
0.75
1.00MCounts
Pent
anal
e
Esan
ale
1-pr
opan
olo
1-Pe
nten
-3-o
lo
1-Pe
ntan
olo
3-Es
en-1
-olo
, (E)
-
2-Es
enal
e, (
E)-
1-H
exan
ol
2-Pe
nten
ale,
(E)
-
Esil
acet
ato
Acid
o ac
etic
o es
tere
but
ilico
3-Es
enil
acet
ato,
(Z)
-
2-Es
en-1
-olo
, (Z)
-
10 20 30 40 50 60 70 minutes0.00
0.25
0.50
0.75
1.00MCounts
2-Pe
nten
ale,
(E)
-
1-Pe
ntan
olo
2-Pe
nten
-1-o
lo, (
E)-
1-Es
anol
o3-
Esen
-1-o
lo, (
E)-
Hex
anal
e
1-Pe
nten
-3-o
lo
2-Es
en-1
-olo
, (Z)
-
2-Es
enal
e, (
E)-
3-Es
enil
acet
ato,
(Z)
-3-
Esen
-1-o
lo, (
Z)-
Pent
anal
e
Esil
acet
ato
SEED PULP
HS/GC-MS CHROMATOGRAM OF THE VOLATILE COMPOSITION OF CRUSHED OLIVE SEED AND PULP. Servili et al., 2007
The volatile compounds were determined in duplicate by HS-SPME-GC-MS as reported by Servili et al., 2001. Results are mean value of three indipendent determinations ± standard deviation
ALDEHYDES2-Pentenal (E)z 0.28 (0.03)a 0.74 (0.06)b
Hexanal 6.39 (0.55)a 2.97 (0.04)b
2-Hexenal (E) 1.22 (0.46)a 51.35 (1.94)b
2,4-Hexadienal (E,E) 0.10 (0.02)a 0.49 (0.02)b
ALCOHOLS1-Pentanol 0.54 (0.01)a 0.57 (0.08)a
2-Penten-1-ol (E) 0.03 (0.00)a 0.19 (0.00)b
1-Penten-3-ol 0.42 (0.04)a 2.07 (0.03)b
1-Hexanol 0.68 (0.02)a 0.34 (0.02)b
3-Hexen-1-ol (E) 0.01 (0.00)a 0.01 (0.00)a
3-Hexen-1-ol (Z) 0.22 (0.00)a 0.79 (0.03)b
2-Hexen-1-ol (Z) 37.40 (0.18)a 24.93 (1.24)b
FRANTOIO cv.seed pulp
ALDEHYDES2-Pentenal (E)z 0.28 (0.03)a 0.74 (0.06)b
Hexanal 6.39 (0.55)a 2.97 (0.04)b
2-Hexenal (E) 1.22 (0.46)a 51.35 (1.94)b
2,4-Hexadienal (E,E) 0.10 (0.02)a 0.49 (0.02)b
ALCOHOLS1-Pentanol 0.54 (0.01)a 0.57 (0.08)a
2-Penten-1-ol (E) 0.03 (0.00)a 0.19 (0.00)b
1-Penten-3-ol 0.42 (0.04)a 2.07 (0.03)b
1-Hexanol 0.68 (0.02)a 0.34 (0.02)b
3-Hexen-1-ol (E) 0.01 (0.00)a 0.01 (0.00)a
3-Hexen-1-ol (Z) 0.22 (0.00)a 0.79 (0.03)b
2-Hexen-1-ol (Z) 37.40 (0.18)a 24.93 (1.24)b
FRANTOIO cv.seed pulp
ALDEHYDES2-Pentenal (E) 0.16 (0.02)a 0.78 (0.01)b
Hexanal 4.38 (1.4)a 3.22 (1.51)a
2-Hexenal (E) 0.13 (0.03)a 44.48 (0.16)b
2,4-Hexadienal (E,E) 0.52 (0.07)
ALCOHOLS1-Pentanol 0.23 (0.01)a 0.39 (0.06)b
2-Penten-1-ol (E) 0.63 (0.04)a 0.02 (0.00)b
1-Penten-3-ol 0.75 (0.15)a 0.50 (0.03)a
1-Hexanol 0.74 (0.04)a 0.31 (0.06)b
3-Hexen-1-ol (E) 0.03 (0.00)a 0.01 (0.00)b
3-Hexen-1-ol (Z) 1.93 (0.10)a 0.16 (0.02)b
2-Hexen-1-ol (Z) 33.82 (3.35)a 14.21 (2.64)b
CORATINA cv.seed pulp
-
ALDEHYDES2-Pentenal (E) 0.16 (0.02)a 0.78 (0.01)b
Hexanal 4.38 (1.4)a 3.22 (1.51)a
2-Hexenal (E) 0.13 (0.03)a 44.48 (0.16)b
2,4-Hexadienal (E,E) 0.52 (0.07)
ALCOHOLS1-Pentanol 0.23 (0.01)a 0.39 (0.06)b
2-Penten-1-ol (E) 0.63 (0.04)a 0.02 (0.00)b
1-Penten-3-ol 0.75 (0.15)a 0.50 (0.03)a
1-Hexanol 0.74 (0.04)a 0.31 (0.06)b
3-Hexen-1-ol (E) 0.03 (0.00)a 0.01 (0.00)b
3-Hexen-1-ol (Z) 1.93 (0.10)a 0.16 (0.02)b
2-Hexen-1-ol (Z) 33.82 (3.35)a 14.21 (2.64)b
CORATINA cv.seed pulp
-
Volatile compounds produced by LOX pathwhay from crushed olive seed and pulp in Frantoio and Coratina Cvs (µg/g). Servili et
al., 2007.
Differentiated effect on the
several costitutive parts of the fruit
Control of time, temperature, and O2 concentration
centrifugazone
crushingmalaxation
Reduced pastes water washing
centrifugations
INNOVATION
IN CRUSHINGDIFFERENTIATED EFFECT ON THE
CONSTITUTIVE PARTS OF THE DRUPES
• STONING
• TEETH CRUSHER
• BLADE CRUSHER
• CRUSHER WITH A LOW TURNS’ NUMBER
• DOUBLE STOKER
HAMMER CRUSHER
BLADE CRUSHER
DISC CRUSHER
DOUBLE STOKER
First ripening stage Second ripening stage
3,4 DHPEAp-HPEA
3-4 DHPEA-EDA
p-HPEA-EDA 3-4 DHPEA-EA
Sum of phenolic fractions
0,0
20,0
40,0
60,0
80,0
100,0
120,0
Ham
mer
Blad
e +
Pre-
crus
her
Low
turn
num
ber
Ston
ed
Ham
mer
Blad
e +
Pre-
crus
her
Ston
ed
0,0
50,0
100,0
150,0
200,0
250,0
300,0
Low
turn
num
ber
PHENOLIC COMPOSITION (mg/kg) OF EVOOs (FRANTOIO Cv.) OBTAINED BY DIFFERENT CRUSHING METHODS. Servili et al., 2007.
The phenols’ concentration was evaluated by HPLC previously reported by Montedoro et al.,1992. Results are mean value of three indipendent determinations ± standard deviation.
Results are mean value of three indipendent determinations ± standard deviation
LIGNANS COMPOSITION (mg/kg) OF EVOOS (FRANTOIO Cv.) OBTAINED BY DIFFERENT CRUSHUNG METHODS. Servili et al., 2007.
AcetoxypinoresinolPinoresinol
0,0
5,0
10,0
15,0
20,0
25,0
30,0
35,0
40,0
45,0
50,0
Ham
mer
Blad
e +
Pre-
crus
her
Low
turn
num
ber
Ston
ed
Ham
mer
Blad
ePr
e-cr
ushe
r
Ston
ed
First ripening stage Second ripening stage
Low
turn
num
ber
aldheydesPentanal 236,5 ± 4,0 273,4 ± 2,1 17,9 ± 1,0 66,5 ± 6,7Hexanal 280,0 ± 2,9 511,4 ± 35,7 553,7 ± 0,3 579,6 ± 5,32-Pentenal (E ) 10,7 ± 0,3 13,2 ± 0,9 94,8 ± 1,8 16,6 ± 1,02-Hexenal (E ) 43600,6±327,0 39811,6±207,844718,9 ±587,4 52228,1±521,0
2,4-Esadyenal (E,E ) 19,4 ± 0,1 42,0 ± 3,5 341,6 ±14,4 88,9 ± 5,42-Heptenal (E ) 0,0 ± 0,0 0,0 ± 0,0 158,2 ± 10,0 72,0 ± 3,7
alcohols1-Pentanol 167 ± 5,2 94,5 ± 4,7 23,3 ± 0,7 62,6 ± 1,42-Penten-1-ol (E ) 166 ±11,3 91,4 ± 5,1 52,4 ± 3,5 104 ± 7,41-Penten-3-ol 960,3 ± 53,2 899 ± 43,3 522 ± 49,2 300 ± 28,21-Hexanol 1788 ± 57 2152 ± 74 512 ± 41 1501 ± 56,03-Hexen-1-ol (Z ) 88,4 ± 22,2 103,6 ±10,1 49,2 ± 2,3 77,0 ± 5,13-Hexen-1-ol (E ) 22,2 ± 0,2 20,2 ± 0,1 9,9 ± 0,2 20,4 ± 0,5
Hammer Blade + pre-crusher StonedLow turn
number crusher
The volatile compounds were determined in duplicate by HS-SPME-GC-MS as reported by Servili et al., 2001. Results are mean value of three indipendent determinations ± standard deviation.
VOLATILE COMPOSITION (mg/kg) OF EVOOs (FRANTOIO Cv.) OBTAINED BY DIFFERENT CRUSHING METHODS. Servili et al., 2007.
NEW HAMMER CRUSHER
NEW CRUSHER WITH SLATES
…DURING THE MALAXATION…
PPOLPO
POD
Volatile compounds’ generation
Phenols’ evolutionHow could these reactions be controlled ?
A Cell wall
Olive oil
A Small drops of oil … …undergo the phenomenon of
coalescence
Control of the gaseous exchange
Technological parameters:
• TIME
• TEMPERATURE
• O2 CONTROL
NEW APPROACH TO THE MALAXATION PROCESS
0
2
4
6
8
10
12
14
16
18
0' 5' 10' 15' 20' 25' 30' 35' 40'
CO2 evolution
0
20
40
60
80
100
120
0' 5' 10' 15' 20' 25' 30' 35' 40'
O2 30 kPa
0 kPa
O2 50 kPa
O2 100 kPa
50
53
55
58
60
63
65
68
70
0' 10' 20' 30' 40'
2600
2800
3000
3200
3400
3600
3800
0' 10' 20' 30' 40'900
1000
1100
1200
1300
1400
0' 10' 20' 30' 40'
70
75
80
85
90
95
100
105
110
0' 10' 20' 30' 40'
3,4-DHPEA-EDA (mg/100g d.w.)TOTAL PHENOLS (mg/100g d.w.)
p-HPEA-EDA (mg/100g d.w.) LIGNANS (mg/100g d.w.)
O2 evolution PHENOLIC COMPOSITION OF
PASTES (CORATINA Cv.)
MALAXED AT DIFFERENT O2
CONCENTRATIONS. Servili et al., 2008.
100
120
140
160
180
200
220
240
260
280
300
0' 10' 20' 30' 40'100
120
140
160
180
200
220
240
260
280
300
0' 10' 20' 30' 40'
0
20
40
60
80
100
120
0' 5' 10' 15' 20' 25' 30' 35' 40'
O2 evolution
O2 30 kPa 0 kPa O2 50 kPa O2 100 kPa
C6 and C5 ALDEHYDES (µg/kg f.w.) C6 and C5 ALCOHOLS (µg/kg f.w.)
VOLATILE COMPOSITION OF PASTES (CORATINA CV.) MALAXED AT DIFFERENT O2 CONCENTRATIONS. Servili et al., 2008.
0
20
40
60
80
100
120
0' 5' 10' 15' 20' 25' 30' 35' 40'
O2 evolution
The phenols’ concentration was evaluated by HPLC previously reported by Montedoro et al.,1992. The phenolic content is the mean value of three independent experiments ± standard deviation. Values in each row bearing the same superscripts are not significantly (P < 0.05) different from one another.
PHENOLIC COMPOSITION OF EVOOs FROM PASTES (CORATINA Cv.) MALAXED AT DIFFERENT O2 CONCENTRATIONS. Servili et al., 2008.
O2 30 kPa
0 kPa
O2 50 kPa
O2 100 kPa
PHENOLIC COMPOUNDS (mg/kg)3,4-DHPEA 6,8 (0.7)a 3,2 (0.8)b 4,4 (0.7)b 1,4 (0.2)c
p-HPEA 10,0(1.1)a 5,9 (0.5)bc 7,8 (0.9)b 4,3 (0.4)c
3,4-DHPEA-EDA 478,9(16.2)a 437,7(14.3)b 343,1(11.5)c 229,9 (9.2)d
p-HPEA-EDA 144,2 (1.8)a 135,3 (1.59)b 126,2 (1.4)c 125,1 (3.1)c
(+)-1-acetoxypinoresinol 30,8 (0.94)a 25,8 (2.8)b 29,2 (0.4)ab 27,1 (0.5)ab
(+)-pinoresinol 8,1 (0.03)ab 8,0 (0.04)a 8,6 (0.4)b 7,9 (0.1)a
3,4-DHPEA-EA 475,6(13.9)a 361,9(14.1)b 339,2 (6.9)b 170,6 (2.3)c
O2 = 0 kPa O2 = 30 kPa O2 = 50 kPa O2 = 100 kPa
The volatile compounds were determined in duplicate by HS-SPME-GC-MS as reported by Servili et al., 2001. The volatile content is the mean value of three independent experiments ± standard deviation. Values in each row bearing the same superscripts are not
significantly (P < 0.05) different from one another.
0
20
40
60
80
100
120
0' 5' 10' 15' 20' 25' 30' 35' 40'
O2 evolution
VOLATILE COMPOSITION OF EVOOS FROM PASTES (CORATINA Cv.) MALAXED AT DIFFERENT O2 CONCENTRATION. Servili et al., 2008.
O2 30 kPa
0 kPa
O2 50 kPa
O2 100 kPa
ALDEHYDES (µg/Kg)2-Pentenal (E ) 548,5(16.3)ab 509,7 (5.8)b 636,7 (17.9)c 613,0 (51.2)acHexanal 1187,0 (9.9)a 1624,3 (30)bc 1532,1 (27.3)b 1744,0(121.2)c2-Hexenal (E ) 51565,0(827.3)a 52900,0(565.7)ab 54340,5(355.7)b 53920,0(332.1)b
ALCOHOLS (µg/Kg)1-Pentanol 40,0 (5.7)a 54,3 (5)b 39,4 (5)a 48,0 (3.2)ab2-Penten-1-ol (E ) 87,5 (0.7)a 67,0 (0.2)b 105,8 (5.7)c 105,0 (8.3)c1-Penten-3-ol 890,0 (2.8)a 82,0 (1.2)b 1093,5(33.7)c 1185,0 (91.2)c1-Hexanol 2326,0(49.5)a 3694,2 (2)b 1788,0(57.2)c 2170,0(123.1)a3-Hexen-1-ol (E ) 25,5 (0.7)ab 31,6 (3.8)a 20,0 (1.9)b 21,0 (1.9)b3-Hexen-1-ol (Z) 561,0 (4.2)a 513,6 (9.6)b 486,3 (11.1)b 498,0 (31.2)b2-Hexen-1-ol (E) 3654,5(30.4)a 5905,0 (321)b 3350,1 (80.5)c 4185,0 (35.6)d
O2 = 0 kPa O2 = 30 kPa O2 = 50 kPa O2 = 100 kPa
NEW APPROACH TO THE MALAXATION PROCESS
Control of the gaseous exchange
Technological parameters:
• TIME
• 02 CONTROL
• TEMPERATURE
0
200
400
600
800
1000
1200
20°C 25°C 35°C 20°C 25°C 35°C30 kPa 50 kPa
0
100
200
300
400
500
600
700
20°C 25°C 35°C 20°C 25°C 35°C30 kPa 50 kPa
Coratina Peranzana
0
100
200
300
400
500
600
700
20°C 25°C 35°C 20°C 25°C 35°C30 kPa 50 kPa
Ogliarola
0
100
200
300
400
500
600
700
20°C 25°C 35°C 20°C 25°C 35°C30 kPa 50 kPa
Moraiolo
PHENOLIC COMPOSITION (mg/kg) OF VOOs OBTAINED MALAXING AT DIFFRERENT TEMPERATURES AND O2 LEVELS. Taticchi et al., 2012
ACTIVITY OF THE OLIVE POLYPHENOLOXIDASE (PPO) AT DIFFERENT TEMPERATURES. Taticchi et al., 2012
Coratina
0
20
40
60
80
100
20 30 35 40 45 50 60 70
TEMPERATURE (°C)
P
PO A
CTIV
ITY
(%)
Peranzana
0
20
40
60
80
100
20 30 35 40 45 50 60 70
Ogliarola
0
20
40
60
80
100
20 30 35 40 45 50 60 70
Moraiolo
0
20
40
60
80
100
20 30 35 40 45 50 60 70
P
PO A
CTIV
ITY
(%)
P
PO A
CTIV
ITY
(%)
P
PO A
CTIV
ITY
(%)
TEMPERATURE (°C)
TEMPERATURE (°C)
TEMPERATURE (°C)
THERMAL STABILITY OF THE OLIVE POLYPHENOLOXIDASE (PPO) AT DIFFERENT TIMES AND TEMPERATURES. Taticchi et al., 2012.
Ogliarola
30405060708090
100
0 20 40 60
Peranzana
Moraiolo
30405060708090
100
0 20 40 60
20 °C 30 °C 40 °C
Coratina
30405060708090
100
0 20 40 60TIME (min)
30405060708090
100
0 20 40 6030405060708090
100
0 20 40 60
20 °C 30 °C 40 °C
30405060708090
100
0 20 40 60
TIME (min) TIME (min)
PPO
ACTI
VITY
(%
)PP
O AC
TIVI
TY (
%)
30405060708090
100
0 20 40 6030405060708090
100
0 20 40 60
TIME (min)
PPO
ACTI
VITY
(%
)PP
O AC
TIVI
TY (
%)
Ogliarola
30405060708090
100
0 20 40 60
Peranzana
Moraiolo
30405060708090
100
0 20 40 60
20 °C 30 °C 40 °C
Coratina
30405060708090
100
0 20 40 60TIME (min)
30405060708090
100
0 20 40 6030405060708090
100
0 20 40 60
20 °C 30 °C 40 °C
30405060708090
100
0 20 40 60
TIME (min) TIME (min)
PPO
ACTI
VITY
(%
)PP
O AC
TIVI
TY (
%)
30405060708090
100
0 20 40 6030405060708090
100
0 20 40 60
TIME (min)
PPO
ACTI
VITY
(%
)
30405060708090
100
0 20 40 6030405060708090
100
0 20 40 60
TIME (min)
PPO
ACTI
VITY
(%
)PP
O AC
TIVI
TY (
%)
05000
1000015000
200002500030000350004000045000
Moraiolo Peranzana Coratina Ogliarola
0500
10001500
200025003000350040004500
Moraiolo Peranzana Coratina Ogliarola 0
100200300400500600700800900
10001100120013001400
Moraiolo Peranzana Coratina Ogliarola
20 °C 25 °C 35 °C
Aldheydes
AlcoholsEsters
VOLATILE COMPOSITION (µg/kg) OF VOOs OBTAINED
MALAXING AT DIFFERENT TEMPERATURES.
Taticchi et al., 2012.
Evolution of lipoxigenase (•) and hydroperoxide-lyase actitvity (◦). according to the temperature. Salas e Sanchez, 1999 .
61.340 °C 1237.236 °C 1185.436 °C 1061.330 °C 961.330 °C 861.330 °C 761.330 °C 6101.330 °C 521.330 °C 485.424 °C 337.224 °C 261.320 °C 1
TEMPERATURES TRIALS
61.340 °C 1237.236 °C 1185.436 °C 1061.330 °C 961.330 °C 861.330 °C 761.330 °C 6101.330 °C 521.330 °C 485.424 °C 337.224 °C 261.320 °C 1
O2 PARTIAL PRESSURE (KPa) IN THE HEAD SPACE OF THE
MALAXER
OPTIMIZATION OF TEMPERATURE AND PARTIAL PRESSURE OF THE O2 DURING THE MALAXATION ACCORDING TO THE OLIVE VARIETIES. Taticchi et al., 2012
Cv. Coratina
mg/kg
0200400600800
10001200140016001800 cv.
Coratina
derivatives of oleuropein
total phenols
derivatives of ligstroside
sum of lignans
Cv. Peranzana
mg/kg
0200400600800
10001200140016001800 cv.
Peranzana
derivatives of oleuropein
total phenols
derivatives of ligstroside
sum of lignans
Cv. Itrana
mg/kg
0200400600800
10001200140016001800 cv.
Itrana
derivatives of oleuropein
total phenols
derivatives of ligstroside
sum of lignans
Cv. Ogliarola
mg/kg
0200400600800
10001200140016001800
derivatives of oleuropein
total phenols
derivatives of ligstroside
sum of lignans
cv. Ogliarola
AVERAGE VALUES OF PHENOLIC COMPOUNDS (mg/kg) EVALUATED ON EVOO ACCORDING TO THE DIFFERENT MALAXING CONDITIONS. Selvaggini et al., 2014
MIN MEAN MAX MIN MEAN MAX
CORATINA
OGLIAROLA
SATURATED ALDHEYDES 271.0 327.2 427.0 630.0 804.8 1007.5
UNSATURATED ALDEHYDES (C6)
35774.1 45706.1 57351.
039565.
0 49014.9 55772.4
SATURATED ALCOHOLS 619.5 1015.1 1944.7 958.5 1160.9 1434.5
UNSATURATED ALCOHOLS (C 6)
1561.0 2198.6 2753.5 2157.5 2726.3 3641.
5UNSATURATED ALCOHOLS(C5) 413.3 614.1 806.2 220.6 373.7 477.2
ESTERS 22.0 65.1 93.5 65.5 126.7 187.5
EVOO PHENOLIC COMPOSITION (µg/kg) ACCORDING TO DIFFERENT MALAXING CONDITIONS. Selvaggini et al., 2014.
ITRANA PERANZANA
SATURATED ALDHEYDES 295.5 803.0 1245.4 433.0 623.0 986.5UNSATURATED ALDEHYDES
(C6) 31618
.943719
.556206.
025239
.531047
.3 37918.2
SATURATED ALCOHOLS 1577.5
2945.6 4367.5 788.0 1199.
5 2213.5
UNSATURATED ALCOHOLS (C 6) 295.4 524.0 748.8 1614.
02468.
1 4825.0
UNSATURATED ALCOHOLS(C5)
4007.1
5485.4 7790.5 358.1 498.5 630.1
ESTERS 289.0 590.8 790.5 1092.5
1407.0 1759.0
MODELLING BY RESPONSE SURFACES OBTAINED BY OPTIMIZING OF THE MALAXING CONDITIONS. Selvaggini et al., 2014.
25°C ; 21 KPa 33°C ; 54 KPaCoratina Peranzan
a
Temperature (°C)
Oxygen(kPa)
Temperature (°C)
Oxygen(kPa)
Desiderability
Desiderability
Itrana
Itrana Ogliarola
Moraiolo
33°C ; 21 KPa
Temperature (°C)
Oxygen (kPa)
Desiderability
Desiderability
MODELLING BY RESPONSE SURFACES OBTAINED BY OPTIMIZING OF THE MALAXING CONDITIONS. Selvaggini et al., 2014.
Temperature (°C)
Oxygen (kPa)
32°C ; 21 KPa
MALAXERS WITH A CONTROLLED
GASEUS EXCHANGE
T3
S
P1 P2
T1 = T2
Pump loadMalaxation
Drain pump
Decanter Separator
Crusher
Traditional
T3
S
P1 P2
T1
T2
Pump load
PauseEVOO-Line
Drain pump
Decanter Separator
Crusher
FTC
Comparison by traditional malaxation and flash thermal conditioning (FTC).
crushingmalaxation
Optimization of the crushed paste temperature
Control 30 min FTC 15 min FTC 20 minFree Acidity
(g of oleic acid/100g of oil)
0,32 0,02 0,34 0,01 0,38 0,02
Peroxide value(meq of O2/kg of oil) 6,1 0,2 5,80,3 5,5 0,1
Control 30 min FTC 15 min FTC 20 minFree Acidity
(g of oleic acid/100g of oil)
0,27 0,01 0,25 0,01 0,26 0,01
Peroxide value(meq of O2/kg of oil) 6,5 0,3 6,4 0,3 6,6 0,2
Marketable parameters of VOOs from Cv. Ottobratica olive pastes processed at 25 °C and 30 °C by a traditional malaxation (control) and by a FTC followed by 15 and 20
min of malaxation. Unpublished data.
Pomace oil content from Cv Ottobratica olive pastes processed at 25 °C and 30 °C by a traditional malaxation (control) and by a FTC followed by 15 and 20 min of malaxation.
Servili et al., 2014. Unpublished data. Pomace Oil content (%)
Pomace Moisture content (%)
25 °C
30 °C
25 °C 30 °C 25 °C 30 °C
Cv. Moraiolo
Cv. Coratina
Phenolic composition (mg/kg) of VOO from olive pastes processed at 25 °C and 30 °C by a traditional malaxation (control) and by a FTC followed by 15 and 20 min of malaxation. Servili et al., 2014. Unpublished data.
total phenols
Σ derivatives of ligstroside
Σ derivatives of oleuropeinΣ lignanns
25°C 30°C
25 °C 30 °C 25 °C 30 °C
25 °C 30 °C
Phenolic composition of VOO (mg/kg) from olive pastes processed at 25 °C and 30 °C by a traditional malaxation (control) by a FTC followed by 15 and 20 min of malaxation.
Unpublished data.
Cv. Cellina di Nardò
Cv. Ottobratica
total phenols
Σ derivatives of ligstroside
Σ derivatives of oleuropeinΣ lignanans
25°C
30°C
25 °C 30 °C
25 °C 30 °C
Cv. Peranzana
Cv. Coratina
∑ aldehydes∑ alcohols ∑ esters
Volatile compounds (µg/Kg) of VOO from olive pastes processed at 25 °C and 30 °C by a traditional malaxation (control) and by a FTC followed by 15 and 20 min of malaxation.
Unpublished data.
25°C
30°C
25 °C 30 °C 25 °C 30 °C
25 °C 30 °C
Cv. Ottobratica
Cv. Cellina di Nardò
Volatile compounds (µg/Kg) of VOO from olive pastes processed at 25 °C and 30 °C by a traditional malaxation (control) and by a FTC followed by 15 and 20 min of malaxation.
Unpublished data.
∑ aldehydes∑ alcohols ∑ esters
25 °C 30 °C
25 °C 30 °C
Score plot: t[1]/t[2]
MO1MO2MO3
MO4MO5
MO6
PE1PE2PE3 PE4
PE5
PE6CE1
CE2CE3
CE4CE5CE6 OT 1
OT 2OT 3
OT 4OT 5 OT 6
CO1CO2CO3
CO4CO5
CO6
t[2]
-8
-6
-4
-2
0
2
4
6
8
-10 -8 -6 -4 -2 0 2 4 6 8 10t[1]
Ellipse: Hotelling's T2 (95%)
12345
Loading plot: p[1]/p[2]
acidity
peroxide value
K232
K270
delta-K
3,4-DHPEA
p-HPEA
3,4-DHPEA-EDA
p-HPEA-EDA
(+)-1-acetoxypinoresinol
(+)-pinoresinol
3,4-DHPEA-EAtotal phenols
(E)-2-pentenal
hexanal(E)-2-hexenal
(E-E)-2,4-hexadienal
sum of aldehydes
1-penten-3-ol (E)-2-penten-1-ol1-hexanol
(Z)-3-hexen-1-ol
(E)-2-hexen-1-ol
sum of alcohols
1-penten-3-one
hexyl acetate(Z)-3-hexenyl acetate
sum of esters
p[2]
-0,4
-0,3
-0,2
-0,1
0
0,1
0,2
0,3
0,4
-0,3 -0,2 -0,1 0 0,1 0,2 0,3 0,4p[1]
Score plot and loading plot of the first two principal
components of the PCA model built with all samples and all
variables. Unpublished data.
The model with 5 principal significant components explains the 92% of the
total variance of the data (each component explains 34%, 31%, 17%,
7%, and 3 % respectively).CO: Cv. Coratina; MO: Cv. Moraiolo; PE: Cv. Peranzana; CE: Cv. Cellina di Nardò; OT: Cv.
Ottobratica. 1: Control malaxed at 25°C for 30 min; 2: FTC
malaxetd at 25°C for 15 min; 3: FTC malaxed at 25°C for 20 min; 4: Control malaxed at 30°C for 30 min; 5: FTC malaxed at 30°C for 15 min ; 6:
FTC malaxed at 30°C for 20 min.
Cv. Ottobratica
CV. Cortina
Cv. Moraiolo
Cv. Cellina di Nardò
Cv. Peranzana
total phenols
Σ derivatives of ligstroside Σ derivatives of oleuropein
Σ lignans
0,0
100,0
200,0
300,0
400,0
500,0
600,0
700,0
800,0
Control 25 °C FTC 15 °C Control 30 °C FTC 15 °CA B C D
• A: pastes (control) malaxed at
25 °C for 30 min.
• B: Pastes cooled at 15 °C by FTC and malaxed at 25
°C for 30 min.
• C: pastes (control) malaxed at
30 °C for 30 min.
• D: pastes cooled at 15 °C by FTC and malaxed at 25
°C for 30 min.
Pastes cooling effect on EVOO phenolic composition (mg/kg) (Peranzana Cv.). Unpublished data.
Σ aldehydesΣ alcohols Σ esters
0
20000
40000
60000
80000
100000
120000
140000
160000
180000
0
500
1000
1500
2000
2500
3000
3500
4000
4500
5000
A B C D
• A: pastes (control) malaxed at
25 °C for 30 min.
• B: Pastes cooled at 15 °C by FTC and malaxed
at 25 °C for 30 min.
• C: pastes (control) malaxed at
30 °C for 30 min.
• D: pastes cooled at 15 °C by FTC and malaxed
at 25 °C for 30 min.
Pastes cooling effect on EVOO volatile composition (µg/kg) (Peranzana Cv.). Unpublished data.
crushingmalaxation
Optimization of the crushed paste temperature and simultaneous
mixing
REDUCTION OF PHENOLIC ANTIOXIDANTS LOSS
• TWO PHASES DECANTER
• THREE PHASES DECANTER AT LOW WATER CONSUME
INCREASE OF SOLID-LIQUID SEPARATION EFFICIENCY
• DOUBLE OIL EXTRACTION;
• DIFFERENTIAL VELOCITY COCHLEA VARIATION;
• COCHLEA STRUCTURE;
CENTRIFUGATIONTECHNOLOGICAL INNOVATION IN VOO MECHANICAL EXTRACTION
PROCESS
DECANTER
A: cochleaB: drumC: carter
Decanter section
pomaceswater
oil
waterpomace
soil
1th room
2nd room
Malaxed paste entranc
e
Oil escape water Oil tranfer form
the 1th to the 2nd room
Pomacesdischar
ge
oilTraditional three phasesWater addition
1-0.5:1 v:w
Vegetation waters pomace
feed
OILWATER ADDITION1-0.5:1 v:w
VEGETATION WATERMALAXED PASTED
POMACE
TRADITIONAL THREE PHASE SYSTEM
Two phasesoil
Pomace+ vegetation waters
OIL
+ VEGETATION WATERMALAXED PASTES
POMACE
TWO PHASE SYSTEM
oilTraditional three phasesWater addition
1-0.5:1 v:w
Vegetation waters pomace
feed
OILWATER 0.1-02 : 1 v:w
VEGETATION WATER
MALAXED PASTES POMACE
THREE PAHASES SYSTEM WITH A REDUCED WATER FEEDING
INNOVATIONS IN THE VOO EXTRACTION BY
CENTRIFUGATION
303.0
69.60
trditional innovatives
Free fatty acidsOleic acid %
Peroxides value(meq O2/Kg oil)
Total phenols
Oleuropein derivatives
(p.p.m)
3 phases * 3 phases **2 phases
0.15
5.80
0.20
5.20
448.0
108.5
0.28
2.90
495.0
116.4(p.p.m)
*WATER ADDITION DURING PASTES FEEDING INTO THE DECANTER
**PASTES FEEDING INTO THE DECANTER WITHOUT WATER ADDED
VOO quality according to the centrifugation system
TECHNOLOGICAL INNOVATION IN VOO MECHANICAL EXTRACTION PROCESS
Centrifugation systemTECHNOLOGICAL INNOVATION IN VOO MECHANICAL EXTRACTION PROCESS
Coratina cultivar Oliarola cultivar
two phases three phases two phases three phases
3,4 DHPEA(2) 0,87 ± 0,02a 0,58 ± 0,08b 0,66 ± 0,11c 0,50 ± 0,11c
p-HPEA 3,74 ± 0,07a 2,34 ± 0,08b 3,30 ± 0,10c 4,22 ± 0,10d
Vanillic acid 0,41 ± 0,01a 0,19 ± 0,01b 0,26 ± 0,01c 0,14± 0,05d
Caffeic acid 0,16 ± 0,01a 0,12 ± 0,02b 0,09 ± 0,01c 0,21 ± 0,03d
3,4 DHPEA-EDA 522,2 ± 13,5a 427,2 ± 13,8b 30,09 ±1,03c 18,53 ± 0,68d
p-HPEA-EDA 78,16 ± 0,52a 67,26 ± 2,55b 20,99 ± 0,82c 22,40 ± 0,33c
p-HPEA-ester 38,41 ± 0,10a 35,62 ± 1,11b 48.00 ± 3,40c 46,72 ± 5,78c
3,4 DHPEA-EA 351,7 ± 11,0a 244,9 ± 13,6b 68,01 ± 6,00c 52,04 ± 3,11d
Total polyphenols(3) 673 ± 4a 585 ± 7b 304 ± 5c 263 ± 4d
Induction period [h] 17,8 ± 0,1a 15,5 ± 0,2b 5,2 ± 0,1c 4,6 ± 0,1d
(2) Evalueted by HPLC and expressed as mg Kg-1
(3) Evaluated colorimetrically and expressed in mg Kg-1 as 3,4-DHPEA equivalent.
De Stefano et al.(1999).
Phenolic composition and induction period of virgin olive oils obtained from the cultivarsCoratina and Oliarola with two phases and three phases centrifugation system(1).
(1) Mean values of three indipendent determination. Values, in each row, bearing the same superscrits are not significantly (P<0.05) different from one another.
(+)-1-Acetoxypinoresinol
LIQUID-LIQUID SEPARATIONTHE ROTATIONAL SPEED IS ABOUT 6500 RPM
FLTERED OIL
ESCAPE
BELLS CONTAINING THE
FILTRANT VESSELS
DIATOMEE FLOUR
CONTAINER
SPECULS
REASSEMBLINGFEEDING ELECTROPUMP
FILTRATION
CLOUDY OIL
ENTRANCE
DIATOMEE DETAIL: THEY ARE USUALLY USED AS FILTRANT ORGANIC MATERIALS FOR THE CLOUDY OILS FILTRATION DETTAGLIO DI
DIATOMEE
FILTRATION
FILTRATION
FEEDING ELECTROPUMP
FILTRATING PLATES SET HIDROSTATIC
CLOSURE
HAND CLOSURE
FILTRATION BY PRESSURE: IT IS OFTEN USED AS LAST “CLEAN” FILTRATION BEFORE THE OIL BOTTLING.
“BRILLANTANT” FILTRATION
COMPENSATION DRIVING FORCE
FLTERED OIL
“BRILLANT” OIL
“BRILLANTANT” FILTRATION
The influence of the exposure to the light on the quality of the extravirgin olive oil was studied as a function of the storage time.
CHEMICAL COMPOSITION (FATTY ACIDS, ANTIOXIDANTS)
PACKAGING
STORAGE CONDITIONS (TIME, TEMPERATURE, OXYGEN, LIGHT)
VOO SHELF-LIFE
SAM
PLE
A
SAM
PLE
C
high polyphenols content
and oleic acid percentage
SAM
PLE
B
medium polyphenols content and low oleic acid percentage
SAM
PLE
D
very low polyphenols content
and low oleic acid percentage
low polyphenols content and high oleic acid
percentage
POLYPHENOLS’ DEPLETION OF EVOOs A AND B
SCHEME OF THE STATISTICAL CENTRAL DESIGN
CCCC DDD
A BBBB
D+B
D+C
D+C
B+A
C+A A+
DA+D
A+D
C+B
DC+CADC+CADC+CA DC+DB
DB+BACA+BACA+BA
The “ONION” DOE was built applying the chemometric package MODDE. 9.1 (Umetrics AB, Umeå, Sweden).
0 10 20 30 40 50 60 70 80 90 100
A
B
C
D
C+A
D+B
B+A
D+C
A+D
C+B
DC+DB
CA+BA
DC+CA
DB+BA
SFA MUFA OLEIC ACID PUFA
A
B
C
D
C+A
D+B
B+A
A+D
D+C
C+B
DC+DB
CA+BA
DC+CA
DB+BA
COMPOSITION OF THE FATTY ACIDs (TIME 0, %)
The evaluations were carried out according to the Official Analysis Method (EU Reg. 1989/’03). Data are the mean of three independent analytical determinations ± S.D.
77,7
64,8
0,0
200,0
400,0
600,0
800,0
1000,0
1200,0
1400,0
1600,0
0,0
50,0
100,0
150,0
200,0
250,0
300,0
PHENOLIC FRACTIONS OLEUROPEIN DERIVATIVES LIGSTROSIDE DERIVATIVES LIGNANSTOCOPHEROLS
A B C D C+A D+B A+DB+A D+C C+B DC+DB CA+BA DC+CA DB+BA
TOCOPHEROLS AND HYDROPHILIC PHENOLS (TIME ZERO, mg/kg)
The evaluations were carried out according to method reported by Selvaggini et al., (2006) and Psomiadu and Tsimidu, (1998) for polyphenols and tocopherols, respectively. Data are the mean of three independent analytical determinations ± S.D.
1476,7
18,1
682,5
128,3
A BThe evaluations were carried out according to method reported by Selvaggini et al., (2006) and Psomiadu and Tsimidu, (1998) for polyphenols and tocopherols, respectively. Data are the mean of three independent analytical determinations ± S.D.
A B
2,4-Nonadienal, (E,E)-
0,0
0,10
-0,20
w*c
[2]
w*c [1]
Loadings: w*c[1]/w*c[2]
Sum of phenolic fractions
Peroxide Value
K232
K270Propanal
Pentanal
Hexanal
2-Heptenal, (E)-
2,4-Heptadienal, (E,E)-i
2-Undecenal
2,4-Decadienal, (E,E)-i2,4-Decadienal, (E,E)-
ODFEA
alpha-tocopherol
acidity
3,4-DHPEAp-HPEA
3,4-DHPEA-EDA
p-HPEA-EDA(+)-1-Acetoxypinoresinol
(+)-Pinoresinol3,4-DHPEA-EA
Palmitic acidPalmitoleic acid
Margaric acid
cis-10-Heptadecenoic acid
Stearic acidOleic acid
Linoleic acid
Linolenic acidArachidic acid
cis-11-Eicosenoic acid
TIME
0,20
0,30
-0,10
-0,20
-0,30
-0,10 0,00 0,10 0,20 0,30
2,4-Nonadienal, (E,E)-
0,0
0,10
-0,20
w*c
[2]
w*c [1]
Loadings: w*c[1]/w*c[2]
Sum of phenolic fractions
Peroxide Value
K232
K270Propanal
Pentanal
Hexanal
2-Heptenal, (E)-
2,4-Heptadienal, (E,E)-i
2-Undecenal
2,4-Decadienal, (E,E)-i2,4-Decadienal, (E,E)-
ODFEA
alpha-tocopherol
acidity
3,4-DHPEAp-HPEA
3,4-DHPEA-EDA
p-HPEA-EDA(+)-1-Acetoxypinoresinol
(+)-Pinoresinol3,4-DHPEA-EA
Palmitic acidPalmitoleic acid
Margaric acid
cis-10-Heptadecenoic acid
Stearic acidOleic acid
Linoleic acid
Linolenic acidArachidic acid
cis-11-Eicosenoic acid
TIME
0,20
0,30
-0,10
-0,20
-0,30
-0,10 0,00 0,10 0,20 0,30
Score plot: t[1]/u[1]
AB C DC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BAA+DC+B
AB C DC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+D
C+BAB C DC+AD+BB+A D+CDC+DB
CA+BADC+CA
DB+BAA+DC+B
A B C DC+A D+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+D C+BA B C DC+A D+BB+A D+CDC+DB
CA+BADC+CA
DB+BAA+D C+B
A B C DC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+D C+BA B C DC+A D+BB+A D+CDC+DB
CA+BADC+CA
DB+BAA+DC+B
A B C DC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+D C+BAB C DC+AD+BB+A D+CDC+DB
CA+BADC+CA
DB+BAA+D C+B
AB CDC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+D C+BAB CDC+AD+BB+A D+CDC+D
BCA+BA DC+CADB+BAA+DC+B
AB CDC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+DC+B
u[1]
-10
-8
-6
-4
-2
0
2
4
6
8
10
-8 -6 -4 -2 0 2 4 6 8 10 12
t[1]
T0
T15
T30
T45
T60
T75
T90
T105
T120
T135
T150T165
Score plot: t[1]/u[1]
AB C DC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BAA+DC+B
AB C DC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+D
C+BAB C DC+AD+BB+A D+CDC+DB
CA+BADC+CA
DB+BAA+DC+B
A B C DC+A D+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+D C+BA B C DC+A D+BB+A D+CDC+DB
CA+BADC+CA
DB+BAA+D C+B
A B C DC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+D C+BA B C DC+A D+BB+A D+CDC+DB
CA+BADC+CA
DB+BAA+DC+B
A B C DC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+D C+BAB C DC+AD+BB+A D+CDC+DB
CA+BADC+CA
DB+BAA+D C+B
AB CDC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+D C+BAB CDC+AD+BB+A D+CDC+D
BCA+BA DC+CADB+BAA+DC+B
AB CDC+AD+BB+A D+CDC+DBCA+BA
DC+CADB+BA
A+DC+B
u[1]
-10
-8
-6
-4
-2
0
2
4
6
8
10
-8 -6 -4 -2 0 2 4 6 8 10 12
t[1]
T0
T15
T30
T45
T60
T75
T90
T105
T120
T135
T150T165
PLS MODELX: ALL THE ANALYTICAL DETERMINATIONS.Y: EXPOSURE TIME TO THE LIGHT SOURCE.
TOTAL EXPLAINED VARIANCE
(WITH THREE LATENT SIGNIFICANT VARIABLES): 92%
The PCA and the PLS models were built applying the “SIMCA 13.0.0.0” chemometric package (Umetrics AB, Umeå, Sweden).
“UVAG” “SCREENED BLACK”“TRANSPARENT”
DIRECT LIGHT EXPOSITION (6 WEEKS)
DIFFUSE LIGHT EXPOSISITON (6 MONTHS)
MER
CHAN
DIS
E PA
RAM
ETER
S
0
0,05
0,1
0,15
0,2
0,25
0,3
0,35
0,4
0,45
Time 0 "transparent" "UVAG" "screenedblack"
"transparent" "UVAG" "screenedblack"
DIRECT LIGHT EXPOSITION ( 6 weeks) DIFFUSE LIGHT EXPOSITION (6 months)
0,00
2,00
4,00
6,00
8,00
10,00
12,00
14,00
16,00
18,00
20,00Free acidity (% oleic acid) Peroxide value (meq O2/Kg oil)
0,000
0,200
0,400
0,600
0,800
1,000
1,200
1,400
1,600
1,800
2,000
2,200
2,400
Time 0 "trasparent" "UVAG" "screened black" "trasparent" "UVAG" "screened black"DIRECT LIGHT EXPOSITION ( 6 weeks) DIFFUSE LIGHT EXPOSITION (6 months)
-0,040
-0,030
-0,020
-0,010
0,000
0,010
0,020K232 K270 Δ K
MER
CHAN
DIS
E PA
RAM
ETER
S
600,5
325,6
24,7 37,0 41,5 41,9 47,1 46,4
529,4517,4
416,3
503,9502,8509,4
452,1439,8
343,8
429,9434,4
269,1
59,232,0 31,4 32,5 30,6 30,4 30,931,9
0
100
200
300
400
500
600
700
Time 0 "transparent" "UVAG" "screened black" "transparent" "UVAG" "screened black"DIRECT LIGHT EXPOSITION ( 6 weeks) DIFFUSE LIGHT EXPOSITION (6 months)
phenolic fractions oleuropein derivatives ligstroside derivatives lignansPH
ENO
LIC
PRO
FILE
NEW APPROACHES TO THE OLIVE OIL PRODUCTION
QUALITY
NEWEXTRACTION TECHNOLOGY
OLIVE BY-PRODUCTSOLIVE POMACES AND
VEGETATION WATERS (OVW)
OLIVE BY-PRODUCTSOLIVE POMACES AND
VEGETATION WATERS (OVW)
minmean max
408,6
873,0
105,5Total phenols(mg/kg)
6788,3
16853,2
1751,6Total phenols(mg/L)
mean minmax
26283
55180
2439minmean max
Total phenols(mg/K g)
VOO 2.7%
olive pomace 47.8%
olive vegetation water (OVW) 49.5%
Pomace
47.8%virgin olive oil (VOO) 2.7%
olive vegetation water
(OVW) 49.5%
bio-energy production;
compost production;
zootechnic industries as integrative feeding: supplement of high biological value compounds (fatty acids and
polyphenols).
POTENTIAL APPLICATIONS OF EVOO BY-PRODUCTS
feed industries as integrators.
Production of functional foods enriched with phenolic compounds.
OLIVE VEGETATION WATERS (OVWs) crude phenolic concentrates (OVW CPC) and purified extracts (OVW PEs) for:
VIRGIN OLIVE POMACES for :
In food industries, as an additive of natural origin with antioxidant and antimicrobial activities.
Mourvaky et al., 2007Dal Bosco et al., 2012
Pauselli et al., 2007Servili et al et al., 2007.
Servili et al., 2011, 2012.
Servili et al., unpublished data.
Merchandise value of the oil extracted from dried virgin olive pomaces. Servili et al., 2007
Acidic composition (%) of the oil extracted from dried virgin olive
pomaces. Servili et al., 2007
Acidity(g oleic ac./100 g oil) 3,7
Peroxide value (meq O2 /Kg oil) 10,1Miristic 0,1Palmitic 12,3
Palmitoleic 0,9Margaric 0,1
Heptadecenoic 0,1 Stearic 1,9
Oleic 75,5Linoleic 8,3
Linolenic 0,6Arachic 0,2Gadoleic 0,3Behenic 0,0
PHENOLIC COMPOSITION (mg/100 g d.m.) OF DRIED POMACES. Servili et al., 2007.
3,4-DHPEA 35,1 ±0,2
p-DHPEA 13,1 ±1,1
Verbascoside 526,2 ±15,4
3,4-DHPEA-EDA 758,2 ±17,8
p-HPEA-EDA 181,4 ±0,8
(+)-1-Acetoxypinoresinol 89,5 ±0,2
(+)-1-Pinoresinol 19,5 ±1,3
Sum of the phenolic fractions 1623,0 ±23,6The phenols’ concentration was evaluated by HPLC previously reported by Montedoro et al.,1992. The phenolic content is the mean value of three independent experiments ± standard deviation. Values in each row bearing the same superscripts are not significantly (P < 0.05) different from one another.
FATTY ACIDS’ COMPOSITION OF THE COW BUFFALO MILK LIPIDIC FRACTION. Unpublished data.
Caproic 5,2 4,7 1,0Caprilic 3,2 2,7 0,8Caprinic 4,1 3,7 1,0Lauric 4,3 4,0 0,6
Miristic 14,4 14,3 1,0Palmitic 34,1 33,5 2,9 Stearic 7,3 8,6 0,9 Oleic 16,8 17,8 2,6
Palmitoleic 1,0 1,3 0,3Linoleic 2,2 2,3 0,4
α- Linolenic 0,43 0,46 0,08γ - Linolenic 0,06 0,09 0,02Stearidonic 0,5 0,5 0,11Arachidonic 0,2 0,2 0,08
Eicosapentaenoic 0,07 0,06 0,03Docosaesaenoic 0,04 0,03 0,03
ControlFeeding with stoned olive
pomace integrationRmse
TOCOPHEROLS, TOCOTRIENOLS AND RETINOL COMPOSITION (mg/g), AND OXIDATIVE STABILITY (mg MDA/g) OF THE COW BUFFALO MILK LIPIDIC FRACTION. Unpublished data.
Control Feeding
with stoned olive pomace integration
Rmse
α-tocopherol 6,8 8,2 1,0
γ-tocopherol 1,4 1,7 0,2
δ-tocopherol 0,2 0,2 0,0
γ-tocotrienol 0,2 0,4 0,1
Total tocopherols 8,6 10,4 1,1
Retinol 2,5 3,2 0,3
TBARS 15,1 12,1 1,8
HYDROXYTYROSOL (3,4-DHPEA) CONCENTRATION (EVALUATED BY LC-ESI-MS/MS ANALYSIS) OF THE MILK OF COW BUFFALOS FEEDED WITH DESTONED OLIVE POMACE INTEGRATION. Servili et al., Unpublished data.
max mean min
Control Feeding with stoned olivepomace integration RMSE
C6:0 3.89A 2.44B 0.38C8:0 3.01A 2.24B 0.21
C10:0 4.12a 3.60b 0.23C12:0 0.09 0.08 0.02C14:0 18.66a 16.92b 1C16:0 39 36.07 2C18:0 6.82 8.05 0.92
C18:1n9 14.06B 20.90A 1.57C18:2n6 1.52 1.69 0.32C18:3n3 0.52 0.47 0.53C20:4n6 0.07 0.08 0.01C20:5n3 0.06 0.08 0.03C20:6n3 0.0009 0.0005 0
SCFA 11.00A 8.39B 0.59MCFA 60.97a 55.29b 2.31LCFA 27.92B 36.31A 2.31SAT 77.69A 71.63B 1.79INS 22.31B 28.37A 1.79
MUFA 18.77B 24.65A 1.61PUFA 3.53 3.71 0.75
n6 3.33 2.76 0.3n3 0.74 0.81 0.1
n6/n3 3.76a 2.73b 0.54atherogenic index 4.95A 3.68B 0.44
thrombogenic index 3.68a 3.14b 0.3
FATTY ACIDS’ COMPOSITION OF THE COW BUFFALO MOZZARELLA LIPIDIC FRACTION. Unpublished data.
Feeding 40 days ration supplemented with stoned pomace in post-extraction
Control 30 days standard ration
Post-feeding30 days standard ration
Animals and dietary treatments
Unifeed base: hay, ryegrass, straw, corn mash, starch and protein commercial core.
3,4-DHPEA 523,7 ± 4,5
3,4-DHPEA-EDA 568,1 ± 11,1
p-HPEA 113,0 ± 0,1
p-HPEA-EDA 33,7 ± 1,0
Verbascoside 1082,8 ± 91,6
(+)-1-Acetoxypinoresinol 139,1 ± 1,9
(+)-Pinoresinol 113,1 ± 0,1
Total phenol 2573,6 ± 92,4
Merchandise value of the oil extracted from dried virgin olive
pomaces. Unpublished data.
Free Acidity (g of oleic acid/100g
of oil)1,25
Peroxide value(meq. of O2/kg of oil) 7,0
PHENOLIC COMPOSITION (mg/100 g d.m.) OF DRIED STONED POMACES . Unpublished data.
0
50
100
150
200
250
300
350
400
Control Feeding Post-feeding
α-tocopherol hydroxytyrosol
Effect of the dietary treatment on the concentration of α-tocopherol and hydroxytyrosol bovine milk. Unpublished data.
The results are the means of five samples ± standard deviation (vertical lines).
71,0 68,9 71,0
25,7 27,7 25,722,0 24,0 22,2
3,23,4 3,3
0,3 0,4 0,30,00,20,40,60,81,01,21,41,61,82,02,22,42,62,83,03,23,43,63,84,0
0,0
10,0
20,0
30,0
40,0
50,0
60,0
70,0
80,0
Controllo Alimentato Post alimentazione
ΣSFA ΣMUFA Oleico ΣPUFA CLA (C:18:2,C9,T11)ΣSFA ΣMUFA Oleic acid ΣPUFA CLA (C:18:2,C9,T11)
control feeding post-feeding
Effect of the dietary treatment on the fatty acid composition of bovine milk.
Unpublished data.
Animals and dietary treatments
Feeding I90 days ration supplemented with
stoned pomace
Control 90 days standard ration
Feeding II60 days ration supplemented with stoned
pomace + 30 days standard ration
Unifeed base: hay, ryegrass, straw, corn mash, starch and protein commercial core.
Effect of the dietary treatment on the concentration (µg/kg) of hydroxytyrosol in the Longissimus dorsi meat. Unpublished data.
Effect of the dietary treatment on the
concentration (µg/kg) of
of α-tocopherol on meat from
Longissimus dorsi muscle. Unpublished data.
408,5
569,5
444,3
0
100
200
300
400
500
600
700
Controllo Alimentato gruppo 1Alimentato gruppo 2Control pomace feeding (90 days)
pomace feeding (60 days)
* The results are the means of nine samples (3 for the contol; 3 forthe feeding 90 days ; 3 for
the feeding 60 days.
693,4624,2588,0
0
100
200
300
400
500
600
700
800
Control pomace feeding
(90 days)
pomace feeding (60 days)
Effect of the dietary treatment on the concentration of
conjugated dienes (µmol/mg) on meat from
Longissimus dorsi muscle. Unpublished data.
Effect of the dietary treatment on the fatty
acid composition (%) on meat from Longissimus
dorsi muscle. Unpublished data.
* The results are the means of nine samples (3 for the contol; 3 forthe feeding 90 days ; 3 for the
feeding 60 days.
0,42
0,30 0,33
0
0,1
0,2
0,3
0,4
0,5
Controllo Alimentato gruppo 1 Alimentato gruppo 2Control pomace feeding (90 days)
pomace feeding (60 days)
53,251,4
53,6
35,836,935,1
11,111,711,4
0
10
20
30
40
50
60
Controllo Alimentato gruppo 1 Alimentato gruppo 2
SFA
MUFA
PUFA
Control pomace feeding (90 days)
pomace feeding (60 days)
Effect of the dietary treatment on the TBARs of
meat from Longissimus dorsi muscle. Unpublished data.
* The results are the means of nine samples (3 for the contol; 3 forthe feeding 90 days ; 3 for the feeding 60
days.
Effect of the dietary treatment on the DPPH in
the Longissimus dorsi meat. Unpublished data.
0,000,100,200,300,400,500,600,700,800,901,00
Controllo Alimentato 90 die Alimentato 60 die
(mg M
DA/K
g)
Control pomace feeding (90 days)
pomace feeding (60 days)
0
10
20
30
40
50
60
70
80
90
Controllo Alimentato 90 die Alimentato 60 die
EC50
(mg d
i fresc
o/ml M
R)
Control pomace feeding (90 days)
pomace feeding (60 days)
(mg
of fr
esh
/ ml M
R)
bio-energy production;
compost production;
zootechnic industries as integrative feeding: supplement of high biological value compounds (fatty acids and
polyphenols).
POTENTIAL APPLICATIONS OF EVOO BY-PRODUCTS
feed industries as integrators.
Production of functional foods enriched with phenolic compounds
OLIVE VEGETATION WATERS (OVWs) crude phenolic concentrates (OVW CPCs) and purified extracts (OVW PEs) for:
VIRGIN OLIVE POMACES for :
In food industries, as an additive of natural origin with antioxidant and antimicrobial activities.
OVW COMPOSITION. Servili et al., 2011
PARAMETERS VALUES
Total sugars (g/l) 13.6
Ash (g/l) 6.3
Phenolic compounds (g/l) 5
Solids (%) 6
pH 5.5COD (mg/l) 129000
Reducing sugars (g/l) 10
OVW
Microfiltration cut-off 0.1-0.3 μm
Ultrafiltration cut-off 7 kDa
inverse osmosis (IO)
permeate
OVW CPC
concentrate
permeate
permeateconcentra
te
Added to the
pomaces for
compost production
Low environment
al impact
All the process was carried out with controlled temperature and under N2
atmosphere
DIRECT MEMBRANES’ FILTRATION OF FRESH OVWS IN AN INDUSTRIAL SCALE.Servili et al., 2011.
Enzymatic treatment
PHENOLIC COMPOSITION (g/L) OF OVW AND OVW PHENOLIC CONCENTRATE. Servili et al., 2011.
OVW OVW CPC
3,4-DHPEA 0,01 (0,01) 0,03 (0,003)p-HPEA 0,02 (0,04) 0,01 (0,001)
3,4-DHPEA-EDA 4,10 (0,1) 16,90 (1,7)Verbascoside 0,70 (0,1) 2,40 (0,2)
Total phenols 4,90 (0,2) 19,30 (1,7)The phenols’ concentration was evaluated by HPLC previously reported by Montedoro et al.,1992. The phenolic content is the mean value of three independent experiments ± standard deviation. Values in each row bearing the same superscripts are not significantly (P < 0.05) different from one another.
EVOOPOMACESOVWs
Extraction
Malaxation
OLIVES (Moraiolo, Peranzana, Ogliarola and Coratina Cvs.)
Crushing
(25°C , 40 min)
OVW CPC (5%) ADDITION
PHENOLIC COMPOSITIONS (mg/kg) OF CONTROL EVOO AND FUNCTIONAL EVOO. Servili et al., 2011.
CONTROLEVOO
OVW CPCEVOO
CONTROLEVOO
OVW CPCEVOO
Moraiolo Coratina
3.4-DHPEA 6,5 (0.32)a 11,0 (0.6)b 1,9 (0.1)a 2,9 (0.2)b
p-HPEA 10,3 (0.5)a 11,7 (0.9)a 6,3 (0.4)a 5,3 (0.5)a
3.4-DHPEA-EDA 114,4 (5.4)a 251,7 (12)b 281,7 (13.4)a 480,8 (39.1)
bp-HPEA-EDA 103,0 (7.2)a 119,0 (8.9)a 216,0 (10.8)a 220,1 (19.9)a
(+)-1-acetoxypinoresinol 13,2 (0.9)a 15,4 (1.1)a 13,2 (0.7)a 14,4 (1.2)a
(+)-1-pinoresinol 15,0 (1.1)a 17,4 (1.2)a 18,4 (1.2)a 18,8 (1.3)a
3.4-DHPEA-EA 136,3 (6.8)a 140,6 (7.1)a 278,3 (23.9)a 297,0 (24.1)a
Total phenols 392,7 (11.4)a 566,8 (16.7)
b 815,8 (22.2)a 1039,3 (50.1)
bPeranzana Ogliarola3.4-DHPEA 2,6 (0.1)a 5,2 (0.3)b 1,7 (0.1)a 5,5 (0.3)b
p-HPEA 4,5 (0.2)a 5,1 (0.2)b 9,1 (0.4)a 7,5 (0.4)a
3.4-DHPEA-EDA 69,6 (3.3)a 173,2 (8.2)b 56,9 (2.7)a 137,9 (6.6)bp-HPEA-EDA 48,4 (2.4)a 52,1 (2.6)a 72,3 (3.6)a 80,2 (4.01)a
(+)-1-acetoxypinoresinol 17,7 (0.9)a 17,1 (0.9)a 12,5 (0.6)a 15,0 (0.8)b
(+)-1-pinoresinol 19,5 (0.9)a 19,9 (0.9)a 22,1 (1.1)a 25,8 (2.6)a
3.4-DHPEA-EA 148,4 (7.4)a 151,9 (7.6)a 182,9 (12.2)a 213,3 (15.2)a
Total phenols 310,6 (8.6)a 424,5 (-11,6)B 357,4 (10.3)
a 485,3 (17.3)b
The phenols’ concentration was evaluated by HPLC previously reported by Montedoro et al.,1992. The phenolic content is the mean value of three independent experiments ± standard deviation. Values in each row bearing the same superscripts are not significantly (P < 0.05) different from one another.
VOLATILE COMPOSITIONS (μg/kg) OF CONTROL EVOO AND FUNCTIONAL EVOO. Servili et al., 2011.
CONTROLEVOO
OVW CPCEVOO
CONTROLEVOO
OVW CPCEVOO
Moraiolo CoratinaHexanal 671 (61,6)a 512.0 (49,4)b 1815.0 (33,9)a 1574.0 (12,7)a
(E)-2-Pentenal 28.0 (1,4)a 13.0 (2,8)b 209.5 (4,9)a 188.5 (10,6)a
(E)-2-Hexenal 8678.0 (632,2)a 8509.0 (207,9)a 116300.0 (1414,2)a 116950.
0 (2757,7)a
1-Penten-3-ol 613.5 (0,7)a 628.0 (1,4)a 689.5 (6,4)a 754.0 (36,8)a1-Pentanol 148.5 (2,1)a 147.5 (0,7)a 37.5 (0,7)a 28.5 (3,5)b
(E)-2-Penten-1-ol 474.5 (1106,5)a 506.5 (2,1)a 478.0 (1,4)a 524.5 (2,1)a
1-Hexanol 14385.0 (959,2)a 12785.
0 (829,6)a 3208.5 (217,6)a 3062.0 (205,4)a
(E)-3-Hexen-1-ol 72.0 (0,7)a 85.0 (7,1)a 23.0 (1,4)a 23.0 (1,2)a(Z)-3-Hexen-1-ol 1125.5 (318,2)a 1606.5 (2,1)b 245.5 (6,4)a 272.0 (4,2)a
(E)-2-Hexen-1-ol 15235.0 (4,2)a 15275.
0 (106,1)a 5232.5 (21,9)a 6052.0 (280)a
Acetic acid, hexyl ester 43.0 (4,2)a 45.0 (2,1)a - - - -(Z)-3-Hexen-1-ol, acetate 310.0 (20,5)a 432.0 (37,1)b 11.0 (0,9)a 9.0 (1,4)a
Peranzana OgliarolaHexanal 1129 (106,4)a 1237 (115,9)a 1141 (103,9)a 919 (89,4)b
(E)-2-Pentenal 301 (4,2)a 306 (9,2)a 101 (6,2)a 117 (11,3)a
(E)-2-Hexenal 59320 (1470,8)a 58150 (1046,5)a 30650 (1983,8)a 32595 (2109,7)a1-Penten-3-ol 741 (56,9)a 711 (45,7)a 148 (17,2)a 184 (14,2)b
1-Pentanol 214 (19,4)a 276 (25,7)b 12 (2,1)a 13 (2,1)a(E)-2-Penten-1-ol 577 (49,9)a 647 (56,9)a 150 (9,7)a 191 (12,3)b
1-Hexanol 6314 (460)a 6095 (443,1)a 824 (79,3)a 672 (63,5)a(E)-3-Hexen-1-ol 98 (8,1)a 86 (7,1)a - - - -(Z)-3-Hexen-1-ol 2093 (201,1)a 2562 (245,2)a 89 (5,8)a 113 (10,3)b
(E)-2-Hexen-1-ol 10720 (724,7)a 10739 (732,2)a 1460 (127,5)a 1297 (113,2)aAcetic acid, hexyl ester 1764 (114,2)a 1522 (98,5)b 10 (2,1)a 15 (1,3)b
(Z)-3-Hexen-1-ol, acetate 3640 (235,6)a 3328 (215,4)a - - - -
OLIVE VEGETATION WATER PURIFIED EXTRACT (OVW PE) PHENOLIC COMPOSITION (mg/g). Servili et al., 2011
3,4 DHPEA 47. 9
±2.2
p-HPEA 4.7 ±1.1
3-4 DHPEA-EDA 595.2±34.8
Verbascoside 14.5±1.9
Total polyphenols 662.3±34.9(1) The results are the mean value of three indipendent determinations ± standard deviation.) The phenolic fractions have been determined by HPLC according to Montedoro et al., 1992 and expressed as mg 100g-1.
PHENOLIC COMPOSITION (mg/Kg) OF THE YOGURT CONTAINING OVW PE. Servili et al., 2011
a–b, Values in the same row with different superscript letters differ significantly (P<0.01). nd: not found.
INITIAL STATE
3,4 DHPEA (mg/kg) 20.5±1.0 d 26.6±1.2 cp-HPEA 0.8±0.1 c 3.1 ±0.2 a
3-4 DHPEA-EDA 53.9 ±3.7 c 138.7±8.4 a
Verbascoside 1.9 ±0.1 a 4.1 ±0.3 b
Total phenols 77.2±3.9 c 172.5±3.9 a
3,4 DHPEA 30.4±1.3 b 43.9 ±2.3 a
p-HPEA 4.1±1.4 d 1.8 ±0.1 b
3-4 DHPEA-EDA 11.7±0.1 d 68.2 4.1 bVerbascosideTotal phenols 47.0±1.9 d 113.9±4.7 b
n.d. n.d.
AFTER 1 MONTH OF STORAGE
YOGURT+
100 mg/L OVW PE
YOGURT+
200 mg/L OVW PE
n.d.±
±±
±
±
VOLATILE COMPOUNDS FOUND BY HS-SPME-GC/MS IN THE HEAD SPACE OF THE YOUGURT WITH OVW PE. Servili et al., 2011.
Aldheydes
Fatty acidsAcetaldehyde
Acetic acidHexanal
Butanoic AcidNonanal
Hesanoic acid
Chetons
Alcohols2,3-Butanedione
4-Penten-1-ol3-Hidroxy-2-butanone
1-Pentanol2,3-Pentanedione
3-Penten-2-ol1-Hexanol
2-Chetons 1-HeptanolAcetone 2-Ethyl-1-hexanol2-Butanone 1-Octanol2-Heptanone2-Nonanone
Aromatic compounds
2-Undecanone
Ethyl-benzeneAcetophenone
Lattons
Phenol
d-Decalactone
Phenyl-ethyl-alcohol
MonoterpensLimonene
6-Methyl-5-hepten-2-one
YOGURT CONTROLYOGURT
100 mg/L OVW PEYOGURT
200 mg/L OVW PE
Initial StateAcetaldehyde 19485.4 ± 413.3a 28168.3±398.4c 15731.6±333.7e
Diacetyl 4520.0 ± 80.0a 4040.0 ± 409.0b 4906.0 ± 69.0c
Acetoin 11400.0 ± 241.8a 13350.5±188.8b 13300.0± 282.1b
2-Pentanone 103.8±1.9 a 74.0±2.3c 127.8±4.1d
2-Heptanone 27.9±1.0a 33.0±1.2b 38.6±1.7d
2-Nonanone 16.1±0.7ac 18.2±1.5bc 20.3±1.1b
1-Pentanol 17.9±0.8a 8.5±0.4c 14.8±0.4d
1-Hexanol 18.0±0.8a 14.7±0.6b 20.9±0.9c
1-Octanol 4.7±0.2a 6.0±0.6b 5.2±0.2ad
AFTER 1 MONTH OF STORAGE
Acetaldehyde 18000.0±381.8b 24000.0±339.4d 12000.0±254.6f
Diacetyl 4551.5 ± 81.9a 4068.1 ± 73.2b 4872.0 ± 74.0c
Acetoin 11356.9±160.6a 12164.4±172.0c 13700.0±193.7b
2-Pentanone 108.1±3.8a 80.6±2.9c 124.8±3.1d
2-Heptanone 32.5±1.2b 32.2±1.1b 38.1±1.3d
2-Nonanone 14.9±0.6a 15.6±0.6a 16.3±0.7ac
1-Pentanol 11.4±0.5b 9.6±0.4c 18.3±0.8a
1-Hexanol 14.5±0.6b 15.8±0.7b 24.0±1.0d
1-Octanol 4.9±0.2a 8.3±0.3c 5.7±0.2bd
VOLATILE COPMOSITION (µg/kg) OF THE YOGURT HEAD SPACE WITH AND WITHOUT AN OVW PE ADDITION. Servili et al., 2011
a–b, Values in the same row with different superscript letters differ significantly (P <0.01). nd: not found.
POTENTIAL APPLICATIONS OF EVOO BY-PRODUCTS
feed industries as integrators.
Production of functional foods enriched with phenolic compounds.
OLIVE VEGETATION WATERS (OVWs) crude phenolic concentrates (OVW CPC) and purified extracts (OVW PEs) for:
In food industries, as an additive of natural origin with antioxidant and antimicrobial activities.
Phenol Compounds
3,4-DHPEA 56.5 ± 1.1
3,4-DHPEA-EDA 532.5 ± 9.8
p-HPEA 12.3 ± 0.4
Verbascoside 80.0 ± 4.1
Total phenols 681.3 ± 10.7
Purity 68 %
OLIVE VEGETATION WATER PURIFIED EXTRACT (OVW PE) PHENOLIC COMPOSITION (mg/g). Esposto et al., 2014.
Amount of antioxidant added
to renfined olive oil (OR)
Olive vegetation
water purified extract (OVW
PE)
BHT
100 (mg/kg) ORPE(1) ORBHT(1)
200 (mg/kg) ORPE(2) ORBHT(2)
400 (mg/kg) ORPE(3) _
EXPERIMENTAL PROTOCOL. Esposto et al., 2014.
Oxidative stability of the oils used in the experiment. Esposto et al., 2014
OR: refined oil ORBHT (1): refined oil added with 100 mg/kg of BHT; ORBHT (2): refined oil added with 200 mg/kg of BHT; ROPE (1): refined oil added with 100 mg/kg of OVWPE; ROPE (2): refined oil added with 200 mg/kg of OVWPE; ROPE (3): refined oil added with 400 mg/kg of OVWPE.
OR ORBHT (1) ORBHT (2) OREF (1) OREF (2) OREF (3)0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
9.00
-0.5
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0induction time (h)peroxide value (meq of O2/kg of oilacidity (g of oleic acid /100 g of oilK232K270ΔK
30' 1 h 2h 4h 6h 8h 30' 1 h 2h 4h 6h 8h 30' 1 h 2h 4h 6h 8h 30' 1 h 2h 4h 6h 8h 30' 1 h 2h 4h 6h 8h 30' 1 h 2h 4h 6h
OR ORBHT (1) ORBHT (2) ROPE (1) ROPE (2) ROPE (3)
0
50
100
150
200
250
300
350
Evolution of the sum of Acrolein and β- β- dimethylacrolein (µg/kg) in OR, ORBHT (1), ORBHT (2), ROPE (1), ROPE (2) and ROPE (3) during frying. Esposto et al., 2014.
The vertical line represents the precision of the analysis, expressed as the standard deviation of three samples. OR: refined oil ORBHT (1): refined oil added with 100 mg/kg of BHT; ORBHT (2): refined oil added with 200 mg/kg of BHT; ROPE (1): refined oil added with 100 mg/kg of OVWPE; ROPE (2): refined oil added with 200 mg/kg of OVWPE; ROPE (3): refined oil added with 400 mg/kg of OVWPE.
30' 1 h 2h 4h 6h 8h 10h
30' 1 h 2h 4h 6h 8h 30' 1 h 2h 4h 6h 8h 30' 1 h 2h 4h 6h 8h 30' 1 h 2h 4h 6h 8h 30' 1 h 2h 4h 6h 8h
OR ORBHT (1) ORBHT (2) ROPE (1) ROPE (2) ROPE (3)
0
5000
10000
15000
20000
25000
30000
35000
40000
Evolution of the sum of aldehydes (C7–C11) (µg/kg) in OR, ORBHT(1), ORBHT (2), ROPE (1), ROPE (2) and ROPE (3) during frying. Esposto et al., 2014.
The vertical line represents the precision of the analysis, expressed as the standard deviation of three samples. OR: refined oil ORBHT (1): refined oil added with 100 mg/kg of BHT; ORBHT (2): refined oil added with 200 mg/kg of BHT; ROPE (1): refined oil added with 100 mg/kg of OVWPE; ROPE (2): refined oil added with 200 mg/kg of OVWPE; ROPE (3): refined oil added with 400 mg/kg of OVWPE; ROPE
SAUSAGES ADDED WITH OLIVE VEGETATION WATER PURIFIED EXTRACT (OVW PE).
OVWPE • 750 mg/kg• 1500 mg/kg
EVOLUTION OF PHENOLIC COMPOUNDS ON THE UNCOOKED AND COOKED PRODUCT TO DIFFERENT TIMES OF
CONSERVATION (0, 7, 15 day)
EVOLUTION OF PHENOLIC COMPOUNDS AND OXIDATIVE STABILITY AT DIFFERENT SEASONING TIMES (0, 3, 10 e 20 day)
ANTIOXIDANT EFFECT ANTIOXIDANT AND ANTIMICROBIAL EFFECTS
Antioxidant effects: Peroxide value (meq O2/kg of fat) of cooked sausages. unpublished data.
a A
a B
a b Ab A
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
Control L1 L2
T=0 T=7 T=7
b B a Bb Ba Ba B
Control L 1 (1500 mg/kg of OVWPE) L 1 (1500 mg/kg of OVWPE)
0
100
200
300
400
500
600
T= 0 T= 7 T= 15 T= 0 T= 7 T= 15Uncooked Cooked
Total phenols
Sum of oleuropeine derivatives (3,4 DHPEA e 3,4 DHPEA-EDA)
Verbascoside
p-HPEA
a
c
b
d
e
f
a
b
c
dd
ea a b b c b c
a b c b d d
Antioxidant effects: evolution of the phenolic composition in uncooked and cooked sausage added with 750 mg/kg of OVWPE. unpublished data.
Antioxidant effects: evolution of the phenolic composition in uncooked and cooked sausage added with 1500 mg/kg of OVWPE. unpublished data.
0
100
200
300
400
500
600
700
800
900
1000
T= 0 T= 7 T= 15 T= 0 T= 7 T= 15Uncooked Cooked
Total phenols
Sum of oleuropeine derivatives (3,4 DHPEA e 3,4 DHPEA-EDA)
Verbascoside
p-HPEA
a
c d
b
c d
e
a
b
c c c
e
a a c b c a c b b c
a b c c d e
Data are the mean of three analytical evaluations, standard deviation is reported in bracket. a–e, values in the same row with different superscript letters differ significantly (P< 0.01)
SAUSAGES ADDED WITH OLIVE VEGETATION WATER PURIFIED EXTRACT (OVW PE).
OVWPE • 750 mg/kg• 1500 mg/kg
EVOLUTION OF PHENOLIC COMPOUNDS AND OXIDATIVE STABILITY AT DIFFERENT SEASONING TIMES (0, 3, 10 e 20 day)
ANTIOXIDANT AND ANTIMICROBIAL EFFECTS
0,0
0,5
1,0
1,5
2,0
2,5
3,0
3,5
4,0
4,5
5,0
Control L 1 (750 mg/kg) L 2 (1.500 mg/kg)
T=0 T=3 T=10 T=20
b A
a B
a A
a C
a D
b Ab B
b C
B
b Ab B
c C
Antioxidant and antimicrobial effects: evolution of the peroxide value (Meq. O2/Kg di salami) in salami control and with addition of OVWPE (L1 = 750 mg/kg; L 2 = 1500 mg/kg) at different seasoning times. unpublished data.
The data significance was evaluated by one way ANOVA using the Fisher LSD test (p ≤ 0.05). The lowercase letters indicate the differences between the various thesis (control, L1 and L2), while the uppercase letters indicate the differences between the different seasoning time (0, 3, 10 and 20 days)
0
200
400
600
800
1000
1200
T= 0 T=3 T=10 T= 20 T= 0 T=3 T=10 T= 20L 1 (750 mg/kg) L 2 (1.500 mg/kg)
Total phenols 3-4 DHPEA-EDA 3,4 D-HPEA Verbascoside p-HPEA
A
B C
D
B
C
A
A
AA
B
A
B
A
B
D
A
B
C D
A
BC
D
A
AA
A AA
A
C
A A A A
A A C
D
Antioxidant and antimicrobial effects: evolution of the phenolic composition (mg/kg) in salami added with OVWPE (L1 = 750 mg/kg; L2 = 1500 mg/kg) at different seasoning times. unpublished data.
The data significance was evaluated by one way ANOVA using the Fisher LSD test (p ≤ 0.05) while the uppercase letters indicate the differences between the different seasoning time (0, 3, 10 and 20 days)
EVOOPOMACESOVWs
Extraction
Malaxation
OLIVES
CrushingDIFFERENTIATED EFFECT ON THE CONSTITUTIVE
PARTS OF THE DRUPES BY:• STONING
• TEETH CRUSHER
• BLADE CRUSHER
• CRUSHER WITH A LOW TURNS’ NUMBER
• DOUBLE STOKER
• HARVESTED AT A SUITABLE DEGREE OF MATURATION ACCORDING TO THE CULTIVAR.
• WORKED AT AN OPTIMAL SANITARY STATE.
Control of TIME, O2 LEVEL and TEMPERATURE.
THREE-PHASES CENTRIFUGATION WITH REDUCED WATER ADDITION
EVOO dried destoned pomaces: bio-energy and compost production;
zootechnic industries as integrative feeding: supplement of high biological value compounds
(fatty acids and polyphenols).
concentrates and purified extracts for: feed industries as integrators;
cosmetic industries as natural antioxidants; EVOO industries for increasing;
the polyphenols’ concentration; food industries for producing functional products.
HIGH QUALITY EVOO
THANKS FOR YOUR ATTENTION !