Servili Atene translation def 1.pptx

154
"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

Transcript of Servili Atene translation def 1.pptx

Page 1: Servili Atene translation def 1.pptx

"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

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NEW APPROACHES TO THE OLIVE OIL PRODUCTION

QUALITY

NEWEXTRACTION TECHNOLOGY

OLIVE BY-PRODUCTSOLIVE POMACES AND

VEGETATION WATERS (OVW)

QUALITY

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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

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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…

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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)

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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

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fatty acidssterolssqualeneterpene acidstocopherols

hydrophilic polyphenols

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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

%

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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.

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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).

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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 %

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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

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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

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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

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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

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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.

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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

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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

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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

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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

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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

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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.

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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).

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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

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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

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oleic acidcarotenoidschlorophylls and phaeophytins

volatile compoundshydrophilic phenols

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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

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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

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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.

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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

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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

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NEW APPROACHES TO THE OLIVE OIL PRODUCTION

QUALITY

NEW VOOEXTRACTION TECHNOLOGY

OLIVE BY-PRODUCTSOLIVE POMACES AND

VEGETATION WATERS (OVW)

NEWEXTRACTION TECHNOLOGY

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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

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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

Page 35: Servili Atene translation def 1.pptx

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

Page 36: Servili Atene translation def 1.pptx

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.

Page 37: Servili Atene translation def 1.pptx

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.

Page 38: Servili Atene translation def 1.pptx

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

Page 39: Servili Atene translation def 1.pptx

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

Page 40: Servili Atene translation def 1.pptx

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

Page 41: Servili Atene translation def 1.pptx

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

Page 42: Servili Atene translation def 1.pptx

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

Page 43: Servili Atene translation def 1.pptx

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

Page 44: Servili Atene translation def 1.pptx

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

Page 45: Servili Atene translation def 1.pptx

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

Page 46: Servili Atene translation def 1.pptx

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

Page 47: Servili Atene translation def 1.pptx

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

Page 48: Servili Atene translation def 1.pptx

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

Page 49: Servili Atene translation def 1.pptx

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

Page 50: Servili Atene translation def 1.pptx

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

Page 51: Servili Atene translation def 1.pptx

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.

Page 52: Servili Atene translation def 1.pptx

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

Page 53: Servili Atene translation def 1.pptx

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.

Page 54: Servili Atene translation def 1.pptx

Differentiated effect on the

several costitutive parts of the fruit

Control of time, temperature, and O2 concentration

centrifugazone

crushingmalaxation

Reduced pastes water washing

centrifugations

Page 55: Servili Atene translation def 1.pptx

INNOVATION

IN CRUSHINGDIFFERENTIATED EFFECT ON THE

CONSTITUTIVE PARTS OF THE DRUPES

• STONING

• TEETH CRUSHER

• BLADE CRUSHER

• CRUSHER WITH A LOW TURNS’ NUMBER

• DOUBLE STOKER

Page 56: Servili Atene translation def 1.pptx

HAMMER CRUSHER

BLADE CRUSHER

Page 57: Servili Atene translation def 1.pptx

DISC CRUSHER

DOUBLE STOKER

Page 58: Servili Atene translation def 1.pptx

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.

Page 59: Servili Atene translation def 1.pptx

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

Page 60: Servili Atene translation def 1.pptx

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.

Page 61: Servili Atene translation def 1.pptx

NEW HAMMER CRUSHER

NEW CRUSHER WITH SLATES

Page 62: Servili Atene translation def 1.pptx

…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

Page 63: Servili Atene translation def 1.pptx

Control of the gaseous exchange

Technological parameters:

• TIME

• TEMPERATURE

• O2 CONTROL

NEW APPROACH TO THE MALAXATION PROCESS

Page 64: Servili Atene translation def 1.pptx

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.

Page 65: Servili Atene translation def 1.pptx

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.

Page 66: Servili Atene translation def 1.pptx

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

Page 67: Servili Atene translation def 1.pptx

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

Page 68: Servili Atene translation def 1.pptx

NEW APPROACH TO THE MALAXATION PROCESS

Control of the gaseous exchange

Technological parameters:

• TIME

• 02 CONTROL

• TEMPERATURE

Page 69: Servili Atene translation def 1.pptx

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

Page 70: Servili Atene translation def 1.pptx

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)

Page 71: Servili Atene translation def 1.pptx

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 (

%)

Page 72: Servili Atene translation def 1.pptx

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.

Page 73: Servili Atene translation def 1.pptx

Evolution of lipoxigenase (•) and hydroperoxide-lyase actitvity (◦). according to the temperature. Salas e Sanchez, 1999 .

Page 74: Servili Atene translation def 1.pptx

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

Page 75: Servili Atene translation def 1.pptx

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

Page 76: Servili Atene translation def 1.pptx

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

Page 77: Servili Atene translation def 1.pptx

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

Page 78: Servili Atene translation def 1.pptx

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

Page 79: Servili Atene translation def 1.pptx

MALAXERS WITH A CONTROLLED

GASEUS EXCHANGE

Page 80: Servili Atene translation def 1.pptx

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).

Page 81: Servili Atene translation def 1.pptx

crushingmalaxation

Optimization of the crushed paste temperature

Page 82: Servili Atene translation def 1.pptx

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

Page 83: Servili Atene translation def 1.pptx

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

Page 84: Servili Atene translation def 1.pptx

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

Page 85: Servili Atene translation def 1.pptx

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

Page 86: Servili Atene translation def 1.pptx

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

Page 87: Servili Atene translation def 1.pptx

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

Page 88: Servili Atene translation def 1.pptx

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.

Page 89: Servili Atene translation def 1.pptx

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.

Page 90: Servili Atene translation def 1.pptx

crushingmalaxation

Optimization of the crushed paste temperature and simultaneous

mixing

Page 91: Servili Atene translation def 1.pptx

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

Page 92: Servili Atene translation def 1.pptx

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

Page 93: Servili Atene translation def 1.pptx

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

Page 94: Servili Atene translation def 1.pptx

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

Page 95: Servili Atene translation def 1.pptx

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

Page 96: Servili Atene translation def 1.pptx

LIQUID-LIQUID SEPARATIONTHE ROTATIONAL SPEED IS ABOUT 6500 RPM

Page 97: Servili Atene translation def 1.pptx

FLTERED OIL

ESCAPE

BELLS CONTAINING THE

FILTRANT VESSELS

DIATOMEE FLOUR

CONTAINER

SPECULS

REASSEMBLINGFEEDING ELECTROPUMP

FILTRATION

CLOUDY OIL

ENTRANCE

Page 98: Servili Atene translation def 1.pptx

DIATOMEE DETAIL: THEY ARE USUALLY USED AS FILTRANT ORGANIC MATERIALS FOR THE CLOUDY OILS FILTRATION DETTAGLIO DI

DIATOMEE

FILTRATION

Page 99: Servili Atene translation def 1.pptx

FILTRATION

Page 100: Servili Atene translation def 1.pptx

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

Page 101: Servili Atene translation def 1.pptx

“BRILLANTANT” FILTRATION

Page 102: Servili Atene translation def 1.pptx

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

Page 103: Servili Atene translation def 1.pptx

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

Page 104: Servili Atene translation def 1.pptx

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).

Page 105: Servili Atene translation def 1.pptx

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

Page 106: Servili Atene translation def 1.pptx

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

Page 107: Servili Atene translation def 1.pptx

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).

Page 108: Servili Atene translation def 1.pptx

“UVAG” “SCREENED BLACK”“TRANSPARENT”

DIRECT LIGHT EXPOSITION (6 WEEKS)

DIFFUSE LIGHT EXPOSISITON (6 MONTHS)

Page 109: Servili Atene translation def 1.pptx

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)

Page 110: Servili Atene translation def 1.pptx

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

Page 111: Servili Atene translation def 1.pptx

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

Page 112: Servili Atene translation def 1.pptx

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)

Page 113: Servili Atene translation def 1.pptx

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%

Page 114: Servili Atene translation def 1.pptx

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.

Page 115: Servili Atene translation def 1.pptx

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.

Page 116: Servili Atene translation def 1.pptx

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

Page 117: Servili Atene translation def 1.pptx

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.

Page 118: Servili Atene translation def 1.pptx

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

Page 119: Servili Atene translation def 1.pptx

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

Page 120: Servili Atene translation def 1.pptx

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

Page 121: Servili Atene translation def 1.pptx

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.

Page 122: Servili Atene translation def 1.pptx

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.

Page 123: Servili Atene translation def 1.pptx

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.

Page 124: Servili Atene translation def 1.pptx

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.

Page 125: Servili Atene translation def 1.pptx

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.

Page 126: Servili Atene translation def 1.pptx

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.

Page 127: Servili Atene translation def 1.pptx

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)

Page 128: Servili Atene translation def 1.pptx

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)

Page 129: Servili Atene translation def 1.pptx

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)

Page 130: Servili Atene translation def 1.pptx

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.

Page 131: Servili Atene translation def 1.pptx

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

Page 132: Servili Atene translation def 1.pptx

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

Page 133: Servili Atene translation def 1.pptx

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.

Page 134: Servili Atene translation def 1.pptx

EVOOPOMACESOVWs

Extraction

Malaxation

OLIVES (Moraiolo, Peranzana, Ogliarola and Coratina Cvs.)

Crushing

(25°C , 40 min)

OVW CPC (5%) ADDITION

Page 135: Servili Atene translation def 1.pptx

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.

Page 136: Servili Atene translation def 1.pptx

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 - - - -

Page 137: Servili Atene translation def 1.pptx

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.

Page 138: Servili Atene translation def 1.pptx

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.±

±±

±

±

Page 139: Servili Atene translation def 1.pptx

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

Page 140: Servili Atene translation def 1.pptx

 

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.

Page 141: Servili Atene translation def 1.pptx

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.

Page 142: Servili Atene translation def 1.pptx

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.

Page 143: Servili Atene translation def 1.pptx

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.

Page 144: Servili Atene translation def 1.pptx

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

Page 145: Servili Atene translation def 1.pptx

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.

Page 146: Servili Atene translation def 1.pptx

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

Page 147: Servili Atene translation def 1.pptx

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

Page 148: Servili Atene translation def 1.pptx

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)

Page 149: Servili Atene translation def 1.pptx

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)

Page 150: Servili Atene translation def 1.pptx

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

Page 151: Servili Atene translation def 1.pptx

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)

Page 152: Servili Atene translation def 1.pptx

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)

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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

Page 154: Servili Atene translation def 1.pptx

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