The quality of olive oil is influenced by genetic and environmental factors and by the maturation state of drupes, but it is equally affected by technological treatments of the process. This work investigates the possible correlation between olive LOX gene transcript accumulation, evaluated in fruits collected at different stages of maturation, and chemical biomarkers of its activity. During ol...

The aim of this study was to investigate the influence thermal treatment and ultrasound on activity β-glucosidase lipoxygenase, enzymes that determine phenolic composition sensory profile virgin olive oil. Enzyme determined spectrophotometrically in model systems consisting commercial their substrates. Thermal performed by tempering substrates at temperatures between 15 40 °C. measured 1 min af...

Olive oil is consumed worldwide due to its appreciated sensory attributes and health benefits, which are related with fatty acid profile richness in phenolic compounds that support a claim concerning olive protective effects on blood lipids. However, ensure oils possess rich content, the extraction conditions can be optimised. Therefore, of malaxation temperature (22, 28 34 °C) physicochemical ...

During the olive oil production process, certain varieties, such as ‘Hojiblanca’ and ‘Picual’, create pastes from which it is difficult to separate oil, resulting in low extraction yields. To improve extraction, one alternative addition of natural microtalcs (NMT). In present study, a NMT great purity (CaCO3 concentration less than 6 wt.%) small average particle size (ϕ ≤ 2.1 µm) was added mala...

This research evaluates process instability together with microbial population dynamics of the startup an anaerobic digestion a mild pretreated solid olive oil waste. The pretreatment consisted thermal treatment called thermo-malaxation and subsequent dephenolized mill partially biomass was studied for three Hydraulic Retention Times (HRTs), 21 days each HRT, organic load rate 1 g VS/L d, carri...

Phenolics, in addition to color, flavor, nutritional value, and organoleptic properties, are mainly responsible for the oxidative stability of olive oil change according degree maturity processes. In this study, it was aimed optimize malaxation process using response surface method terms yield bioactive constituents, including total phenolic content, ortho-diphenol, free radical scavenging acti...

At the industrial scale, improvements to Extra Virgin Olive Oil (EVOO) processing are an important opportunity increase both added-value, and product's organoleptic chemical parameters. Concerning all operations used during extraction, crushing malaxation have effect on extraction efficiency minor components composition extremely significant. In this context, we designed developed a pilot indus...