Artículos de revistas: "Olive oil industry"

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García Martín, Juan Francisco, Manuel Cuevas, Chao-Hui Feng, Paloma Álvarez Mateos, Miguel Torres García y Sebastián Sánchez. "Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces". Processes 8, n.º 5 (26 de abril de 2020): 511. http://dx.doi.org/10.3390/pr8050511.

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Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 × 106 ha, which produces more than 20 × 106 t olives per year. Most of these olives are destined to the production of olive oils. The main by-products of the olive oil industry are olive-pruning debris, olive stones and different pomaces. In cultures with traditional and intensive typologies, one single ha of olive grove annually generates more than 5 t of these by-products. The disposal of these by-products in the field can led to environmental problems. Notwithstanding, these by-products (biomasses) have a huge potential as source of energy. The objective of this paper is to comprehensively review the latest advances focused on energy production from olive-pruning debris, olive stones and pomaces, including processes such as combustion, gasification and pyrolysis, and the production of biofuels such as bioethanol and biodiesel. Future research efforts required for biofuel production are also discussed. The future of the olive oil industry must move towards a greater interrelation between olive oil production, conservation of the environment and energy generation.

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Sönmüş, Abdulmusa y Mehmet Hanifi Aslan. "Comparative Advantage of Turkish Olive Oil in Global Markets: An Empirical Analysis". Turkish Journal of Agriculture - Food Science and Technology 9, n.º 6 (3 de julio de 2021): 1114–19. http://dx.doi.org/10.24925/turjaf.v9i6.1114-1119.4360.

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Purpose: This study aims to reveal the comparative advantage of the selected countries in olive oil industry. These selected countries are the main olive oil producers and mainly located in Mediterranean Seacoast. Spain, Italy, Greece and Turkey will be the subject countries in this analysis and compared with each other in terms of their export performance and comparative advantage in olive oil industry globally. Olive oil industry has a volume of around 20 billion Euros every year. Design/methodology/approach: The data for the research was collected from mainly World Bank and trade ministries of subject countries. Revealed Comparative advantage Index (RCA) is used to compare the advantage of these countries in olive oil industry. These indexes found in this analysis will be added to the olive oil RCA indexes of these countries that are found in the previous researches. The obtained data were analyzed through RCA Index formula modeling. Findings:Consuming olive oil is increasing day by day over the world. The research results show that Turkey has comparative advantage in olive industry over Greece. Last few years, Turkey has improved its comparative advantage over Italy. Spain and Italy are the leading countries in olive oil industry in terms of comparative advantage. It has also been found that Turkey has consistently increase its advantage over the last decade. Practical implications: After the comparison of RCA indexes of Spain, Greece, Italy and Turkey, it is found that higher amount of production of olive oil is not enough itself to improve the competitiveness of a country in olive oil market. Branding, packaging and marketing activities that are supported by research and development expenditures are highly important factors for a consistent competitive advantage in olive oil industry. Olive oil consumers are highly motivated on the packaging and label of a product when it comes to olive oil. They usually trust Mediterranean brands comparing to others. Originality/value: The study answers the advantages of selected countries in terms of olive oil performance in global markets. Export performance of olive oil is much likely to improve the competitiveness of a country rather than a country that produces high volume of olive oil. Production itself is not enough to increase competitiveness of a country in olive oil market.

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Sánchez Villasclaras, Sebastián y Juan Francisco García Martín. "Innovations and New Processes in the Olive Oil Industry". Processes 12, n.º 8 (26 de julio de 2024): 1570. http://dx.doi.org/10.3390/pr12081570.

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The olive oil industry, one of the largest industries in the Mediterranean basin and in other countries around the world, is fundamentally composed of olive groves, olive oil mills, pomace oil extraction plants, and oil refineries [...]

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Pomarici, E. y R. Vecchio. "The Italian olive oil industry in the global competitive scenario". Agricultural Economics (Zemědělská ekonomika) 59, No. 8 (28 de agosto de 2013): 361–72. http://dx.doi.org/10.17221/8/2013-agricecon.

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The current paper analyzes the reasons behind the difficulties of the Italian olive oil industry to compete in the world markets. The analysis highlights that these complexities can be related with two core factors: stagnant demand in the main producer/consumer countries and strong competition arising from the Spanish olive oil industry increasingly involved also in processing and trade. In addition, these weakness factors are boosted by the market power exerted by large retail chains that are now the main channel in which olive oil is retailed in the domestic market.  

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Atamer Balkan, B. y S. Meral. "Olive oil value-chain dynamics: the Turkish olive oil industry case". Acta Horticulturae, n.º 1199 (abril de 2018): 195–202. http://dx.doi.org/10.17660/actahortic.2018.1199.32.

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Silverstein, Brian. "Remaking the Qualities of Turkish Olive Oil". Gastronomica: The Journal of Food and Culture 24, n.º 1 (2024): 54–66. http://dx.doi.org/10.1525/gfc.2024.24.1.54.

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The geography that is now Turkey has produced olives and their oil for millennia, but major changes in the industry have been underway in the last decade, with many producers now focusing on quality over quantity. Based on fieldwork with olive oil producers, harvesters, laboratory technicians, equipment engineers, and others in the industry, this article describes this “quality turn,” what is driving it, who is involved in it, how it unfolds, and what its effects are. Some of the players involved in producing olive oil in Turkey for decades or longer have witnessed important generational changes, including more women entering the sector and technological innovation. Prominent roles are now played by laboratories and tasting competitions, involving the recalibration of human sense perceptions on the part of producers (and, more slowly, consumers) to be commensurate with international standards for defining target aroma profiles in olive oil.

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Silva, Bruna Sanches y Marcio Schmiele. "From olive to olive oil: a general approach". Research, Society and Development 10, n.º 3 (17 de marzo de 2021): e32210313408. http://dx.doi.org/10.33448/rsd-v10i3.13408.

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This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.

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Mena, Carmen, Alejandra Z. González, Raúl Olivero-David y María Ángeles Pérez-Jiménez. "Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening". HortTechnology 28, n.º 1 (febrero de 2018): 48–57. http://dx.doi.org/10.21273/horttech03845-17.

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The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.

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Catania, P., E. Roma y M. Vallone. "Olive Oil Mill toward Industry 4.0". Acta Horticulturae, n.º 1311 (mayo de 2021): 455–60. http://dx.doi.org/10.17660/actahortic.2021.1311.58.

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Vitolo, Sandra, Luigi Petarca y Bruno Bresci. "Treatment of olive oil industry wastes". Bioresource Technology 67, n.º 2 (febrero de 1999): 129–37. http://dx.doi.org/10.1016/s0960-8524(98)00110-2.

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Bryś, Andrzej, Joanna Bryś, Marko Obranović, Dubravka Škevin, Szymon Głowacki, Weronika Tulej, Ewa Ostrowska-Ligęza y Agata Górska. "Application of the Calorimetric Methods to the Characteristics of Seeds from Olives". Proceedings 70, n.º 1 (9 de noviembre de 2020): 90. http://dx.doi.org/10.3390/foods_2020-07665.

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The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives are also a significant waste product. In the present study, we have investigated the possibility of the use of differential scanning calorimetry for the thermal characterization of seeds from green and black pickled olives from Croatia. The differential scanning calorimeter (DSC) with a normal pressure cell equipped with a cooling system was used to determine the thermal properties of seeds from olives. The following analyses were also performed: the determination of calorific values in a pressure bomb calorimeter, the determination of initial water content, the determination of changes of water content during drying at the temperatures of 30 °C, 50 °C and 80 °C, the determination of a percentage content of seeds mass to the mass of the whole olives, and the determination of ash content. Seeds from olives are characterized by very good parameters as a biomass. The analyzed olive seeds were characterized by low water content, low ash content, and a relatively high caloric value.

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Tuğçe KILIÇ y Şule TURHAN. "Competitiveness of Turkey in Organic Olive and Olive Oil Sector". ISPEC International Journal of Social Sciences & Humanities 4, n.º 3 (19 de junio de 2020): 167–82. http://dx.doi.org/10.46291/ispecijsshvol4iss3pp167-182.

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Along with the growing interest in healthy living and nutrition in the world, the importance of production and consumption of wild olive and olive oil has been increasing in recent years. The competitiveness of industry in Turkey, not only to olive production, interest in the processing industry and commerce has boosted. Investments in olive and olive oil sectors from different sectors have increased. Starting from this approach, which is located in Turkey's two major export products of olive and olive oil sector has been the subject of this study. Comparative Export Performance (CEP) index was used to measure the competitiveness of the sector. The study covers the years 2005-2017. According to the findings obtained with the CEP index, it is seen that we do not have a competitive advantage in the olive oil sector and we have a competitive advantage in the olive sector against Egypt and Argentina. However, it has been determined that we do not have the same advantage against Spain, Greece and Morocco. Despite these results are included in Turkey's exports in the first two products in 10 countries.

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Kashiwagi, Kenichi, Erraach Yamna, Lamia Arfa y Lokman Zaibet. "Growing Olive Oil Export and Intra-Industry Trade in Mediterranean Countries: Application of Gravity Model". Sustainability 12, n.º 17 (28 de agosto de 2020): 7027. http://dx.doi.org/10.3390/su12177027.

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While olive oil production is spreading to the non-traditional producer countries, including the US, Australia, and New Zealand, Mediterranean countries are still major producers and exporters. However, little is known about their olive oil exports simultaneously growing in tandem with their large volume of imports. This paper examines the factors that affect olive oil exports and imports in Mediterranean countries. Using balanced panel data of olive oil trade in Mediterranean countries from 1998 to 2016, we estimated the commodity-specific gravity model. Results suggest that an increase in the overall bilateral size of trading partners positively affects the flow of olive oil trade. The difference in factor endowments has a negative impact on exports, whereas its effect is positive on their imports. The members of the European Union (EU) are competitive in olive oil export, and the volume of its import is large among the EU countries whose per capita income and demand properties are similar. These results support Linder’s hypothesis rather than the predictions from the traditional Heckscher–Ohlin trade theory. The simultaneous export and import of olive oil in Mediterranean countries implies the relevance of a growing intra-industry trade rather than a country’s specialization following its comparative advantage.

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Cano Marchal, Pablo, Silvia Satorres Martínez, Juan Gómez Ortega y Javier Gámez García. "Automatic System for the Detection of Defects on Olive Fruits in an Oil Mill". Applied Sciences 11, n.º 17 (3 de septiembre de 2021): 8167. http://dx.doi.org/10.3390/app11178167.

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The ripeness and sanitary state of olive fruits are key factors in the final quality of the virgin olive oil (VOO) obtained. Since even a small number of damaged fruits may significantly impact the final quality of the produced VOO, the olive inspection in the oil mill reception area or in the first stages of the productive process is of great interest. This paper proposes and validates an automatic defect detection system that utilizes infrared images, acquired under regular operating conditions of an olive oil mill, for the detection of defects on individual fruits. First, the image processing algorithm extracts the fruits based on the iterative application of the active contour technique assisted with mathematical morphology operations. Second, the defect detection is performed on the segmented olives using a decision tree based on region descriptors. The final assessment of the algorithm suggests that it works effectively with a high detection rate, which makes it suitable for the VOO industry.

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Kumar, Rupesh y Surendra Kansara. "Supply chain process of olive oil industry". International Journal of Management Practice 11, n.º 2 (2018): 141. http://dx.doi.org/10.1504/ijmp.2018.090829.

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Kumar, Rupesh y Surendra Kansara. "Supply chain process of olive oil industry". International Journal of Management Practice 11, n.º 2 (2018): 141. http://dx.doi.org/10.1504/ijmp.2018.10010563.

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García-Moral, Ana, Encarnación Moral-Pajares y Leticia Gallego-Valero. "The Spanish Olive Oil with Quality Differentiated by a Protected Designation of Origin". Agriculture 13, n.º 11 (20 de noviembre de 2023): 2169. http://dx.doi.org/10.3390/agriculture13112169.

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The Protected Designation of Origin (PDO), part of the EU’s quality policy for agri-food products, aims to provide consumers with reliable information on the quality of a food, linked to its origin. Olive oil has perceptible qualities derived from its place of production, which create a link between the product and its place of origin, and which can influence consumer preferences. Spain, the world’s leading producer of this vegetable fat, had 29 PDOs at the end of 2020, 25.84% of the EU total for this industry. Based on the arguments drawn from the literature and the information provided by the Spanish Ministry of Agriculture, Fisheries and Food (MAPA), this paper first analyses the importance of olive oil with differentiated quality certified by a PDO for the Spanish olive oil industry. Secondly, the t-test is applied to identify positive differences in the income earned by farmers who produce olive oil certified by a PDO. Thirdly, the international competitiveness of extra virgin olive oil (EVOO) bearing a PDO label is analysed using the Revealed Comparative Advantage (RCA) index. The evidence confirms that PDO certification adds value to the product and promotes exports. However, the Spanish olive oil industry does not perform well enough to harness the potential offered by this quality label, it as it does not manage to sell all the PDO-certified EVOO. This situation merits further investigation in future studies, and should be taken into account in the design of actions and campaigns organised by institutions involved in the industry. This article contributes to the evaluation of the quality policy for EU agri-food products and examines the recent evolution of the Spanish PDO-certified olive oil industry.

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Alsayat, Ahmed y Hossein Ahmadi. "Workers’ Opinions on Using the Internet of Things to Enhance the Performance of the Olive Oil Industry: A Machine Learning Approach". Processes 11, n.º 1 (14 de enero de 2023): 271. http://dx.doi.org/10.3390/pr11010271.

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Today’s global food supply chains are highly dispersed and complex. The adoption and effective utilization of information technology are likely to increase the efficiency of companies. Because of the broad variety of sensors that are currently accessible, the possibilities for Internet of Things (IoT) applications in the olive oil industry are almost limitless. Although previous studies have investigated the impact of the IoT on the performance of industries, this issue has yet to be explored in the olive oil industry. In this study we aimed to develop a new model to investigate the factors influencing supply chain improvement in olive oil companies. The model was used to evaluate the relationship between supply chain improvement and olive oil companies’ performance. Demand planning, manufacturing, transportation, customer service, warehousing, and inventory management were the main factors incorporated into the proposed model. Self-organizing map (SOM) clustering and decision trees were employed in the development of the method. The data were collected from respondents with knowledge related to integrating new technologies into the industry. The results demonstrated that IoT implementation in olive oil companies significantly improved their performance. Moreover, it was found that there was a positive relationship between supply chain improvements via IoT implementation in olive oil companies and their performance.

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Pütün, Ayşe E., Başak Burcu Uzun, Esin Apaydin y Ersan Pütün. "Bio-oil from olive oil industry wastes: Pyrolysis of olive residue under different conditions". Fuel Processing Technology 87, n.º 1 (diciembre de 2005): 25–32. http://dx.doi.org/10.1016/j.fuproc.2005.04.003.

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Flacks, Marc. "New Missionaries". Boom 4, n.º 4 (2014): 54–63. http://dx.doi.org/10.1525/boom.2014.4.4.54.

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Featuring a wide cast of players, from small-scale family-owned operations to large corporate enterprises, Flacks reports on contemporary olive oil production in California, presenting historical information, photos, and legislative testimony. Recent efforts to establish a mature California olive industry and standards, including those of the UC Davis Olive Center, the California Olive Oil Council, and state Senator Lois Wolk are described. The involvement of Spaniards in California olive oil production, from the earliest days of the state’s history, to current efforts to expand super high density olive groves, is highlighted.

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Dantas Palmeira, Josman, Débora Araújo, Catarina C. Mota, Rita C. Alves, M. Beatriz P. P. Oliveira y Helena M. N. Ferreira. "Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry". Fermentation 9, n.º 5 (6 de mayo de 2023): 442. http://dx.doi.org/10.3390/fermentation9050442.

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In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol). However, these compounds also represent a relevant source of antioxidants for health and well-being. The food and beverage, cosmetic, and pharmaceutical industries can all greatly benefit from the treatment and proper exploitation of olive oil by-products for their health-promoting benefits in various fields. Additionally, recovery and treatment procedures can support effective waste management, which in turn can increase the sustainability of the olive oil sector and result in worthwhile economic advantages. Due to their high phenolic content, olive pomace could be viewed as a good matrix or primary supply of molecules with high added value. The purpose of this review was to give a thorough overview on how the primary solid olive oil by-products, particularly olive pomace, are currently valued through fermentation, emphasizing their applications in several industries—ethanol production, enzyme production, animal feeding, and human nutrition. It was possible to conclude that the olive pomace has a microbiota profile that allows spontaneous fermentation, a process that can increase its value. In addition, its phenolic content and antioxidant activity are relevant to human health; thus, further studies should be carried out in order to implement this process using olive pomace as the main substrate.

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García-Pastor, María E., Marina Ródenas-Soriano, Alicia Dobón-Suárez, Pedro J. Zapata y María J. Giménez. "Use of Olive Industry By-Products for Value-Added Food Development". Agronomy 13, n.º 3 (28 de febrero de 2023): 718. http://dx.doi.org/10.3390/agronomy13030718.

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The olive industry involves environmental problems of special relevance, such as the generation of residual brines after the pickling process. Moreover, in the pitting and filling operations of the olives, fatty residues are generated that end up being washed away in the wastewater of these industries. The novelty of this work is based on the extraction of high value-added compounds from residues resulting from the industrialization process of olives, whose content in fatty acids, phenolic compounds and other substances could make them susceptible to being considered as a raw material of interest for the development or enrichment of other foods. The results obtained determined that the physico-chemical and functional characteristics of the oil and the brine, generated as by-products in the olive industry, indicated their potential as raw materials. For this reason, new formulations of the filling of olives (anchovy, red pepper, and lemon flavour) were developed, using the residual oil as a by-product, which showed greater global acceptability by consumers compared to a commercial stuffing made with sodium alginate. In addition, wastewater was used as a brine by-product to pickle three types of vegetables: carrot, cauliflower, and onion. All pickled vegetables showed the highest phenolic content and a higher overall liking, the differences being significant with respect to commercial reference. In conclusion, the results obtained could allow for the conversion of a by-product into a co-product, partially solving an environmental problem, and providing added value to the final product.

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Manzanares, Paloma, Encarnación Ruiz, Mercedes Ballesteros, María J. Negro, Francisco J. Gallego, Juan C. López-Linares y Eulogio Castro. "Residual biomass potential in olive tree cultivation and olive oil industry in Spain: valorization proposal in a biorefinery context". Spanish Journal of Agricultural Research 15, n.º 3 (10 de julio de 2017): e0206. http://dx.doi.org/10.5424/sjar/2017153-10868.

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Olive crop and olive oil industry generates several residues, i.e., olive tree pruning biomass (OTPB), extracted olive pomace (EOP) and olive leaves (OL) that could be used to produce high-added value products in an integrated biorefinery. OTPB is generated in the field as a result of pruning operation to remove old branches; EOP is the main residue of the pomace olive oil extracting industry after extraction with hexane of residual oil contained in olive pomace; and OL comes from the olive cleaning process carried out at olive mills, where small branches and leaves are separated by density. In this work, an analysis of the potential of OTPB, EOP and OL residues was addressed by estimating the production volumes at national level and the spatial distribution of these residues using geographic information system software. Information provided by public institutions and personal surveys to the industries was evaluated. Moreover, chemical analysis of the residues was undertaken and the results used to make a first assessment of valorization into biofuels such as bioethanol and bio based chemicals. Results show that close to 4.2 million tons/year of EOP, OL and OTPB derived from olive oil industry and olive tree cultivation in Spain could be available as a raw material for biorefineries in Spain. The analysis of the chemical characteristics indicates the relevant potential of these feedstocks for the production of bioethanol and other compounds such as phenols based on suitable processing and conversion routes, although techno-economic evaluations must be tackled to refine this approach.

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Baziana, Sotiria y Eirini Tzimitra-Kalogianni. "Branding influence on consumer behaviour regarding olive oil". Outlook on Agriculture 48, n.º 2 (10 de abril de 2019): 152–56. http://dx.doi.org/10.1177/0030727019841383.

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Olive oil is a traditional agricultural product for Greece and holds a remarkable place in the food industry, as well as a great importance for the economic and social life of the country. However, although Greece produces olive oil of high quality, the small market share of branded products hampers the competitiveness of the olive oil sector. Therefore, branding in the olive oil market is emerging as a key factor in boosting the competitiveness of the industry. The aim of this thesis is to investigate the impact of branding on the behaviour of Greek consumers towards olive oil products. The survey involved 488 consumers in Thessaloniki city. According to the research results, based on correlation test and t-test, it has been established that the preference for an olive oil brand is associated with increased brand awareness and higher levels of loyalty. Finally, it was found that higher consumption of olive oil is associated with a higher degree of brand recognition and stronger perceptions of its superiority to competitors. Based on the findings of the study, it can be concluded that the enhancement of the competitiveness of the sector, both domestically and internationally, can contribute the adoption of integrated branding strategies aimed at diversifying Greek products from competition, promoting their qualities and attracting long-term loyal customers.

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Rashed, Khaled. "Phytocontent and Biological effects of Olea europaea: A Review". Plantae Scientia 5, n.º 2 (9 de abril de 2022): 36–44. http://dx.doi.org/10.32439/ps.v5i2.36-44.

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Olive tree (Olea europaea L., Oleaceae) leaves have been widely used in traditional herbal medicine to prevent and treat various diseases especially in Mediterranean countries. They contain several potentially bioactive com-pounds that may have hypoglycemic and hypolipidemic properties. Olea europaea is commonly known as Zaitoon. The ancient Egyptians, Greeks, Romans and other Mediterranean nations cultivated olives for its edible fruits and to obtain oil from them. Leaves of the tree became important when olive leaf extract was reported to be potent in reducing incidence of degenerative diseases, particularly coronary heart disease (CHD) and cancers of the breast, skin, and colon. Olive leaves have the highest antioxidant power among the different parts of the olive tree. While in olive fruit, phenols (e.g. TYR) and terpenoid hydrocarbon (squalene) are the major components found in the oil. Much research has been carried out on the medical applications of olive. The choice of the plant was based on the good previous biological study of Olea europaea. Interest to choose this plant, may have been due to the widespread use of olive species medicinally, food industry and cosmetics.

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Papapostolou, Maria, Fani T. Mantzouridou y Maria Z. Tsimidou. "Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)". Foods 10, n.º 2 (11 de febrero de 2021): 392. http://dx.doi.org/10.3390/foods10020392.

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Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

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Bounadi, Imane, Khalil Allali, Aziz Fadlaoui y Mohammed Dehhaoui. "Water Pollution Abatement in Olive Oil Industry in Morocco: Cost Estimates and Policy Implications". Sustainability 15, n.º 5 (25 de febrero de 2023): 4180. http://dx.doi.org/10.3390/su15054180.

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This article discusses the challenges of water scarcity and industrial water pollution in developing countries, specifically in Morocco, where the olive oil industry is a significant contributor to organic water pollution. The Moroccan government has implemented regulations and economic incentives to address this issue, but enforcement has been hindered by a lack of information on environmental damage and pollution abatement costs. This study aims to improve the knowledge of public decision makers on the costs of the depollution of oil mills and to use this information to develop tools for the reinforcement of the current regulation mechanism. To meet our research objective, the Translog hyperbolic distance function is used to represent the environmental technology generating three undesirable outputs (SS, BOD, and COD) and to estimate the olive oil mills’ specific pollution abatement cost (shadow price). Finally, pollutant-specific taxes are computed using the tax-standard method. The results showed that oil mills must renounce the production of olive oil totaling MAD 13,314, MAD 4706, and MAD 5786 for the reduction of one ton of SS, BOD, and COD, respectively, and that there are economies of scale in the treatment of olive mill wastewater. After calculating the rate of the environmental tax, we conclude that implementing the tax according to current emission standards can be very restrictive for oil mills, as it would represent 22% of the total annual turnover of the olive oil industry. These findings suggest a redesign of the regulation mechanism, including the implementation of environmental monitoring systems, the consideration of economies of scale in pollution control, and the use of better-targeted green subsidies and effective environmental tax. However, further research is needed to understand the impact of these measures on the economic performance of the olive oil industry.

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El Morabit, Yassmin, Mohammed El Maadoudi, Naoual Alahlah, Hassan Amhamdi, Amin Salhi y M’hamed Ahari. "Detection and quantification of olive oil adulteration using fluorescence spectroscopy and chemometric tools". BIO Web of Conferences 109 (2024): 01016. http://dx.doi.org/10.1051/bioconf/202410901016.

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The increasing incidence of fraud in the olive oil market, particularly through adulteration with cheaper oils, poses a major challenge for the industry. This study examines the effectiveness of fluorescence spectroscopy combined with chemometric tools as a method to detect and quantify olive oil adulteration. Chemical analyses were used to measure parameters such as specific absorption coefficients K232 and K270, peroxide value, and acidity, in accordance with International Olive Council (IOC) standards. These measurements were conducted on samples of olive oil blended with varying percentages of adulterating oils. 3D fluorescence spectra were analyzed to examine the changes induced by adulteration. The results show that free acidity and peroxide value decrease with increasing adulteration degree, while the parameters K232 and K270 increase with the degree of adulteration. Principal component analysis (PCA) was effectively used to differentiate samples based on the percentage of adulterant. A partial least squares (PLS) regression model was developed, achieving a correlation coefficient of 0.999 for predicting the percentage of adulterant in olive oil. This PLS model also proved effective in predicting oil quality parameters such as free acidity and K232 and K270 indices. The results of this study demonstrate the significant potential of fluorescence spectroscopy as a rapid and non-destructive method for olive oil authentication. PCA emerges as a powerful tool for characterizing pure oils without requiring sample preparation or destruction. Furthermore, PLS models provide accurate means to predict both the presence of adulterants and olive oil quality parameters. This approach offers a promising solution to combat fraud in the olive oil industry, ensuring product integrity and quality.

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González-Domínguez, Sayago, Morales y Fernández-Recamales. "Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method". Foods 8, n.º 8 (25 de julio de 2019): 287. http://dx.doi.org/10.3390/foods8080287.

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The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent method to characterize edible oils and to detect adulterations among them. A regression model based on five luminescent frequencies related to minor oil components was designed and validated, providing excellent performance for the detection of virgin olive oil adulteration.

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Madureira, Joana, Inês Gonçalves, Jéssica Cardoso, Maria Inês Dias, Pedro M. P. Santos, Fernanda M. A. Margaça, Celestino Santos-Buelga, Lillian Barros y Sandra Cabo Verde. "Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts". Antioxidants 13, n.º 5 (1 de mayo de 2024): 558. http://dx.doi.org/10.3390/antiox13050558.

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Olive pomace is an agro-industrial waste product generated from the olive oil industry and constituted by bioactive compounds with potential applications in several industrial sectors. The purpose of this work was to evaluate the effects of electron beam (e-beam) radiation on olive pomace, specifically on phenolic compounds (by HPLC–DAD–ESI/MS) and the bioactive properties (antioxidant, antiproliferative, and antimicrobial activities) of crude olive pomace (COP) and extracted olive pomace (EOP) extracts. The amount of total flavonoid content and the reducing power of COP extracts were higher than those obtained for EOP extracts. The results suggested that e-beam radiation at 6 kGy increased both total phenolic and total flavonoid contents as well as the reducing power of COP extracts, due to the higher extractability (>2.5-fold) of phenolic compounds from these samples, while decreasing the scavenging activity of extracts. The extracts of both olive pomaces showed antibacterial potential, and COP extracts at 400 µg/mL also presented antiproliferative activity against A549, Caco-2, 293T, and RAW264.7 cell lines, with both properties preserved with the e-beam treatment. All in all, e-beam radiation at 6 kGy appears to be a promising technology to valorize the pollutant wastes of the olive oil industry through enhancing phenolic extractability and bioactive properties, and, furthermore, to contribute to the environmental and economical sustainability of the olive oil industry.

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Zhang, Chengcheng, Xiaoting Xin, Jianming Zhang, Shenlong Zhu, Erli Niu, Zhongjing Zhou y Daqun Liu. "Comparative Evaluation of the Phytochemical Profiles and Antioxidant Potentials of Olive Leaves from 32 Cultivars Grown in China". Molecules 27, n.º 4 (15 de febrero de 2022): 1292. http://dx.doi.org/10.3390/molecules27041292.

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Olives (Olea europaea L.) are a significant part of the agroindustry in China. Olive leaves, the most abundant by-products of the olive and olive oil industry, contain bioactive compounds that are beneficial to human health. The purpose of this study was to evaluate the phytochemical profiles and antioxidant capacities of olive leaves from 32 cultivars grown in China. A total of 32 phytochemical compounds were identified using high-performance liquid chromatography–electrospray ionization–tandem mass spectrometry, including 17 flavonoids, five iridoids, two hydroxycinnamic acids, six triterpenic acids, one simple phenol, and one coumarin. Specifically, olive leaves were found to be excellent sources of flavonoids (4.92–18.29 mg/g dw), iridoids (5.75–33.73 mg/g dw), and triterpenic acids (15.72–35.75 mg/g dw), and considerable variations in phytochemical content were detected among the different cultivars. All tested cultivars were classified into three categories according to their oil contents for further comparative phytochemicals assessment. Principal component analysis indicated that the investigated olive cultivars could be distinguished based upon their phytochemical profiles and antioxidant capacities. The olive leaves obtained from the low-oil-content (<16%) cultivars exhibited higher levels of glycosylated flavonoids and iridoids, while those obtained from high-oil-content (>20%) cultivars contained mainly triterpenic acids in their compositions. Correspondingly, the low-oil-content cultivars (OL3, Frantoio selection and OL14, Huaou 5) exhibited the highest ABTS antioxidant activities (758.01 ± 16.54 and 710.64 ± 14.58 mg TE/g dw, respectively), and OL9 (Olea europaea subsp. Cuspidata isolate Yunnan) and OL3 exhibited the highest ferric reducing/antioxidant power assay values (1228.29 ± 23.95 mg TE/g dw and 1099.99 ± 14.30 mg TE/g dw, respectively). The results from this study may be beneficial to the comprehensive evaluation and utilization of bioactive compounds in olive leaves.

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Kouveli, A., D. Tzetzis y P. Kyratsis. "Packaging design for the Greek olive oil industry". IOP Conference Series: Materials Science and Engineering 161 (noviembre de 2016): 012038. http://dx.doi.org/10.1088/1757-899x/161/1/012038.

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Alcazar-Ruiz, A., R. Garcia-Carpintero, F. Dorado y L. Sanchez- Silva. "Valorization of olive oil industry subproducts: ash and olive pomace fast pyrolysis". Food and Bioproducts Processing 125 (enero de 2021): 37–45. http://dx.doi.org/10.1016/j.fbp.2020.10.011.

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34

López Arroyo, Belén y Lucía Sanz Valdivieso. "On Describing Olive Oil Tasting notes in English". Fachsprache 42, n.º 1-2 (5 de mayo de 2020): 27–45. http://dx.doi.org/10.24989/fs.v42i1-2.1825.

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Professionals use language in particular ways, which are usually very accurate and precise, to communicate among themselves. Yet, some professionals, such as those in the olive oil tasting industry, face the problem of describing subjective impressions expressed and interpreted through language. The aim of this paper is the description of the genre and the language of olive oil tasting notes in English, focusing on the ways lexical units combine in order to help those olive oil tasting professionals produce acceptable olive oil tasting notes in English for their discourse community. This has been done using a corpus of olive oil tasting notes originally written in English designed and compiled ad-hoc for this purpose. Word combinations have been analysed from two perspectives: syntactic and grammatical form and function, and lexical semantics. The conclusions of these analyses and their results are intended to be a model upon which olive oil tasting language users can rely to write olive oil tasting notes with an accepted linguistic quality, allowing them to be recognized as part of the genre by the discourse community.

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35

Palomares, Sheila. "Olive grove landscape: the hydraulic pressing machine and its importance in the cultural heritage of Andalusia (Spain)". Revista de História da Sociedade e da Cultura 22, n.º 1 (28 de junio de 2022): 213–31. http://dx.doi.org/10.14195/1645-2259_22-1_8.

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The hydraulic press was patented by Bramah in 1795. Initially, it was used for keeping paper flat or pressing maps, but, in 1833, in Montilla (Córdoba, Spain), the machine was properly adapted by Diego de Alvear to produce olive oil. It was an extraordinary technological advance in the olive oil sector, not only in Spain but also in other countries of the Mediterranean Basin, because it made it possible to produce better olive oil in less time. The aim of this article is to analyse: the importance of the invention of the hydraulic press for the olive oil industry; the influence it had on the configuration of the olive grove landscape and its heritage value as an example of the evolution of Andalusian society.

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Nunes, Leonel J. R., Liliana M. E. F. Loureiro, Letícia C. R. Sá y Hugo F. C. Silva. "Thermochemical Conversion of Olive Oil Industry Waste: Circular Economy through Energy Recovery". Recycling 5, n.º 2 (1 de junio de 2020): 12. http://dx.doi.org/10.3390/recycling5020012.

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The demand for new sources of energy is one of the main quests for humans. At the same time, there is a growing need to eliminate or recover a set of industrial or agroforestry waste sources. In this context, several options may be of interest, especially given the amounts produced and environmental impacts caused. Olive pomace can be considered one of these options. Portugal, as one of the most prominent producers of olive oil, therefore, also faces the problem of dealing with the waste of the olive oil industry. Olive pomace energy recovery is a subject referenced in many different studies and reports since long ago. However, traditional forms of recovery, such as direct combustion, did not prove to be the best solution, mainly due to its fuel properties and other characteristics, which cause difficulties in its storage and transportation as well. Torrefaction and pyrolysis can contribute to a volume reduction, optimizing storage and transportation. In this preliminary study, were carried out torrefaction and pyrolysis tests on olive pomace samples, processed at 300 °C, 400 °C, and 500 °C, followed by laboratory characterization of the materials. It was verified an improvement in the energy content of the materials, demonstrating that there is potential for the use of these thermochemical conversion technologies for the energy recovery of olive pomace.

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Taran, Mojtaba, Elham Mohamadian, Sahand Asadi y Salar Bakhtiyari. "Surface active agent production from olive oil in high salt conditions and its process optimization". Polish Journal of Chemical Technology 14, n.º 4 (1 de diciembre de 2012): 30–34. http://dx.doi.org/10.2478/v10026-012-0098-x.

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Abstract Microbial surfactants or biosurfactants are surface active amphiphilic macromolecules that are produced by a number of microorganisms (bacteria, yeast and fungi). These compounds have extensive application in various industries especially in food, pharmaceutical and oil industry. The aim of this paper is to optimize the culture conditions for the biosurfactant production from olive oil by a novel halophilic isolate microorganism. The Taguchi experimental design methodology based analysis of olive oil as carbon source, yeast extract as nitrogen source and KH2PO4 as phosphorus source revealed that the olive oil and yeast extract significantly affect biosurfactant production in high salt conditions. Maximum biosurfactant (E24= 40%) produced in the presence of 4% (v/v) olive oil, 0.2% (w/v) yeast extract, and 0.002% (w/v) KH2PO4 . In conclusion, halophilic archaeon Haloarcula sp. IRU1 could be a potential microorganism for the production of biosurfactant from olive oil as carbon source in high salt conditions. The optimal parameters obtained during the optimization process were: olive oil 4%, yeast extract 0.4% and KH2PO4 0.004%.

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Reboredo-Rodríguez, Patricia, Carmen González-Barreiro, Elena Martínez-Carballo, Noelia Cambeiro-Pérez, Raquel Rial-Otero, María Figueiredo-González y Beatriz Cancho-Grande. "Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products". Molecules 26, n.º 21 (3 de noviembre de 2021): 6667. http://dx.doi.org/10.3390/molecules26216667.

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The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.

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Sumrah, Muhammad Ashraf, Muhammad Jan Leghari, Syed Hamza Mahfooz, Jamil Akhtar, Muhammad Farhan Khan Pasha y Muhammad Ramzan Anser. "Economical Olive Cultivation by Selection of Suitable Variety in Pothwar Region of Pakistan". Journal of Economic Impact 4, n.º 3 (30 de diciembre de 2022): 213–17. http://dx.doi.org/10.52223/jei4032208.

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Olive (Olea europaea) is very popular for producing premium quality edible oil, though it is the main crop of the Mediterranean region, playing a pivotal role in the economies of those countries. Its cultivation is increasing in other countries, including Pakistan, due to its wide adoptability and easy propagation technology. The very wide genetic variability of the plant is a reason for its popularity. Olive varieties behave differently in different climatic zones of the world. Pakistan has adopted various varieties for their cultivation in different olive production pockets. These studies were conducted in the Centre of Excellence for Olive Research & Training (CEFORT), Chakwal, to prioritize suitable olive varieties for Pakistan's economical olive oil business. The highest yield (2652 Kg/acre), Net Profit/acre (Rs. 271386), Oil Recovery/acre (331.7652Ltr.), and Oil income (331765.2) was observed in BARI Zaitoon-I while Average Oil Recovery (13.48%), Total Expenditure /Acre (61335.01) was observed in Arbiquina olive variety. BARI Zaitoon-1, BARI Zaitoon-2, Arbequina, and Koroneiki proved most suitable for cultivation in sub-mountainous areas of Pakistan. These varieties are recommended for olive cultivation in the Pothwar region due to their growth behavior, olive oil content, and good economic return. The difference in the fruit ripening period among these varieties results in the prolonged supply of raw material to the olive oil extraction industry.

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Emna, Ouertani y Dhraief Mohamed Zied. "Factors Determining where to Buy Olive Oil on the Tunisian Local Market: The Importance of Quality Attributes Perception". Agriculture and Food Sciences Research 9, n.º 1 (18 de abril de 2022): 22–31. http://dx.doi.org/10.20448/aesr.v9i1.3858.

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The aim of this paper is to investigate the extent to which factors determining the purchase of olive oil within Tunisian consumers also determine their choice of its place of purchase. Based on an exploratory survey carried out with Tunisian household heads, an exploratory factor analysis was conducted to determine the principal dimensions of quality attributes and indicators. To evaluate factor determining olive oil purchase decision and its place of purchase choice, a binomial and a multinomial logistic regressions are respectively used. Consumer sensibility to brand and price have a negative impact on buying decision and on the choice of mills, relatives, and store retail, as suppliers of olive oil. Originating from a production area encourage consumers to buy olive oil from friends and relatives. Tunisian olive oil industry is therefore able to adopt product and distribution policies based on consumer expectations, to improve local market consumption.

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Carbone, Marco, Giuseppina Garofalo, Gennaro Nigro y Patrizia Piro. "Hydraulic Performance of Olive Stone Filtration Systems". Advanced Materials Research 941-944 (junio de 2014): 970–74. http://dx.doi.org/10.4028/www.scientific.net/amr.941-944.970.

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In urban drainage filtration systems pass stormwater through a filter media, with the beneficial effects of reducing peak runoff rates and volumes, and retaining pollutants prior to discharge to groundwater or receiving surface waters. The use of filtration systems is advantageous in urban areas limited by space constraints, since such measures do not require high surface area availability. Recent literature has demonstrated that olive stones, which are by-products of olive-oil industry, may be re-used as filtration media for removing targeted stormwater pollutant such as heavy metals, organic matter and hydrocarbons. Although large research literature has investigated the chemical composition of olives and olive stones, only few studies have analyzed the hydraulic behavior of the olive stone. The aim of this article is to show the potential use of the olive stone as filtration system for stormwater, by investigating the hydraulic behavior of such filter media. In this study the hydraulic discharging rate of olive stones is explored for varying widths. This set of results will represent a valuable guideline for engineers in the design of olive stone filtration systems.

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Sánchez-Borrego, Francisco José, Tomás Juan Barea de Hoyos-Limón, Juan Francisco García-Martín y Paloma Álvarez-Mateos. "Production of Bio-Oils and Biochars from Olive Stones: Application of Biochars to the Esterification of Oleic Acid". Plants 11, n.º 1 (27 de diciembre de 2021): 70. http://dx.doi.org/10.3390/plants11010070.

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Olive stones are a by-product of the olive oil industry. In this work, the valorisation of olive stones through pyrolysis was attempted. Before pyrolysis, half of the samples were impregnated with sulphuric acid. Pyrolysis was carried out in a vertical tubular furnace with a ceramic support. The pyrolysis conditions assayed were: temperature between 400 and 600 °C, heating ramp between 5 and 20 °C∙min−1, and inert gas flow rate between 50 and 300 mL Ar∙min−1. Among them, temperature was the only parameter that influenced the pyrolysis product distribution. The most suitable temperature for obtaining biochar was 400 °C for both non-treated and pre-treated raw material, while for obtaining bio-oil, it was 600 °C for impregnated olive stones and 400 °C for the raw material. The impregnated olives stones led to bio-oils with much higher amounts of high-added-value products such as levoglucosenone and catechol. Finally, the biochars were impregnated with sulphuric acid and assayed as biocatalysts for the esterification of oleic acid with methanol in a stirred tank batch reactor at 60 °C for 30 min. Biochars from non-treated olive stones, which had lower specific surfaces, led to higher esterification yields (up to 96.2%).

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Madureira, Joana, Bruno Melgar, Celestino Santos-Buelga, Fernanda M. A. Margaça, Isabel C. F. R. Ferreira, Lillian Barros y Sandra Cabo Verde. "Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology". Chemosensors 9, n.º 8 (19 de agosto de 2021): 231. http://dx.doi.org/10.3390/chemosensors9080231.

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Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for the extraction process is required. Heat-assisted extraction of bioactive compounds from olive pomace was optimized by a circumscribed central composite design and response surface methodology. Our previous studies indicated that irradiation could improve 2.4-fold the extractability of the main phenolic compounds from olive pomace. The effect of extraction time, temperature and solvent concentration on the yield of polyphenols from irradiated olive pomace at 5 kGy was tested. Hydroxytyrosol-1-β-glucoside, hydroxytyrosol, tyrosol and caffeic acid were quantified by High Performance Liquid Chromatography to calculate the total polyphenol content. The optimal general conditions by RSM modeling were extraction time of 120 min, temperature of 85 °C, and 76% of ethanol in water. Using these selected conditions, 19.04 ± 1.50 mg/g dry weight, 148.88 ± 8.73 mg/g extract of total polyphenols were obtained, representing a yield of 13.7%, which was consistent with the value predicted by the model. This work demonstrated the potential of residues from the olive oil industry as a suitable alternative to obtain compounds that could be used as ingredients for the food industry.

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Malavi, Derick, Amin Nikkhah, Katleen Raes y Sam Van Haute. "Hyperspectral Imaging and Chemometrics for Authentication of Extra Virgin Olive Oil: A Comparative Approach with FTIR, UV-VIS, Raman, and GC-MS". Foods 12, n.º 3 (17 de enero de 2023): 429. http://dx.doi.org/10.3390/foods12030429.

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Limited information on monitoring adulteration in extra virgin olive oil (EVOO) by hyperspectral imaging (HSI) exists. This work presents a comparative study of chemometrics for the authentication and quantification of adulteration in EVOO with cheaper edible oils using GC-MS, HSI, FTIR, Raman and UV-Vis spectroscopies. The adulteration mixtures were prepared by separately blending safflower oil, corn oil, soybean oil, canola oil, sunflower oil, and sesame oil with authentic EVOO in different concentrations (0–20%, m/m). Partial least squares-discriminant analysis (PLS-DA) and PLS regression models were then built for the classification and quantification of adulteration in olive oil, respectively. HSI, FTIR, UV-Vis, Raman, and GC-MS combined with PLS-DA achieved correct classification accuracies of 100%, 99.8%, 99.6%, 96.6%, and 93.7%, respectively, in the discrimination of authentic and adulterated olive oil. The overall PLS regression model using HSI data was the best in predicting the concentration of adulterants in olive oil with a low root mean square error of prediction (RMSEP) of 1.1%, high R2pred (0.97), and high residual predictive deviation (RPD) of 6.0. The findings suggest the potential of HSI technology as a fast and non-destructive technique to control fraud in the olive oil industry.

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Bernabéu, Rodolfo y Mónica Díaz. "Preference for olive oil consumption in the Spanish local market". Spanish Journal of Agricultural Research 14, n.º 4 (2 de diciembre de 2016): e0108. http://dx.doi.org/10.5424/sjar/2016144-10200.

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It is becoming ever more important for the olive oil industry in Spain to adopt a business strategy based on client orientation. In this sense, the objective of this paper is to identify the preferences of olive oil consumers and propose a series of business strategies for the producing sector. The methodology consisted in a survey of 404 olive oil consumers during the months of January and February 2013, whose preferences were determined through several multivariate techniques (conjoint analysis, consumer segmentation and a simulation of market share). The preferred olive oil is low priced, extra virgin and organic. The type of bottle does not appear to be relevant in the buying decision process, although it might be a factor in increasing market share. The current economic crisis has resulted in the emergence of two consumer segments; 67.1% of consumers selected the olive oil they buy on the basis of price and 32.9% were guided by the product’s specific attributes, which include, for example, organic production, which can be another differentiating element for producing companies.

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Sabatini, N. "Recent Patents in Olive Oil Industry: New Technologies for the Recovery of Phenols Compounds from Olive Oil, Olive Oil Industrial by-Products and Waste Waters". Recent Patents on Food, Nutrition & Agriculturee 2, n.º 2 (1 de junio de 2010): 154–59. http://dx.doi.org/10.2174/2212798411002020154.

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47

Sabatini, N. "Recent Patents in Olive Oil Industry: New Technologies for the Recovery of Phenols Compounds from Olive Oil, Olive Oil Industrial by-Products and Waste Waters". Recent Patents on Food, Nutrition & Agriculture 2, n.º 2 (28 de abril de 2010): 154–59. http://dx.doi.org/10.2174/1876142911002020154.

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Foti, Paola, Alessandra Pino, Flora V. Romeo, Amanda Vaccalluzzo, Cinzia Caggia y Cinzia L. Randazzo. "Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed". Microorganisms 10, n.º 2 (21 de enero de 2022): 237. http://dx.doi.org/10.3390/microorganisms10020237.

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Olive oil extraction generates several by-products that represent an environmental issue, mainly for Mediterranean countries where olive oil is mostly produced. These by-products represent an ecological issue for their phenolic components, such as oleuropein, hydroxytyrosol, and tyrosol. However, olive oil by-products can be treated and properly exploited in different fields for their health-promoting properties, and they represent great potential for the food and beverage, cosmetic, and pharmaceutical industries. Furthermore, recovery and treatment processes can contribute to efficient waste management, which can enhance the sustainability of the olive oil industry, and in turn, lead to relevant economic benefits. The solid waste, i.e., olive pomace, could be considered to be a suitable matrix or primary resource of molecules with high added value due to their high phenolic content. Olive pomace, at different moisture contents, is the main by-product obtained from two- or three-phase extraction systems. A commonly used centrifugal extraction system, i.e., a multiphase decanter (DMF), does not require the addition of water and can generate a new by-product called pâté or olive pomace cake, consisting of moist pulp that is rich in phenols, in particular, secoiridoids, without any trace of kernel. Although several reviews have been published on olive wastes, only a few reviews have specifically focused on the solid by-products. Therefore, the aim of the present review is to provide a comprehensive overview on the current valorization of the main solid olive oil by-products, in particular, olive pomace or pâté olive cake, highlighting their use in different fields, including human nutrition.

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Moftah, Omar, Sanja Grbavcic, Walid Moftah, Nevena Lukovic, Olivera Prodanovic, Sonja Jakovetic y Zorica Knezevic-Jugovic. "Lipase production by Yarrowia lipolytica using olive oil processing wastes as substrates". Journal of the Serbian Chemical Society 78, n.º 6 (2013): 781–94. http://dx.doi.org/10.2298/jsc120905005m.

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In this study solid and liquid wastes from the olive oil processing industry were evaluated as substrates for Yarrowia lipolytica growth with the aim of lipase production. Olive mill wastewater and olive oil cake seemed to provide necessary nutrients and physical support for the yeast to grow and produce enzyme. The highest lipolytic activity of 850 IU dm-3 was achieved after 4 days of submerged cultivation in supplemented olive mill wastewater. In addition, olive oil cake appeared to be a convenient substrate for lipase production under solid state fermentation mode. Lipase production was further improved by media supplementation and/or change in physical settings of the experiment. However, the most significant improvement of lipase production under solid state fermentation was achieved by an alkaline treatment of the substrate (more than 10-fold) when the amount of produced lipase reached up to ~40 IU g-1 of substrate.

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Athanasiadis, Vassilis, Andreas Voulgaris, Konstantinos Katsoulis, Stavros I. Lalas, Ioannis G. Roussis y Olga Gortzi. "Development of Enriched Oil with Polyphenols Extracted from Olive Mill Wastewater". Foods 12, n.º 3 (21 de enero de 2023): 497. http://dx.doi.org/10.3390/foods12030497.

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The extraction of olive oil produces significant residual olive-mill wastewater (OMW). The composition of OMW varies according to the type of olive, the fruit’s ripeness level, and the extraction method (traditional one-pressing system or continuous systems based on centrifugation of the olive pulp). In olive-producing countries, OMW is important for the environment and the economy and is also a low-cost source of polyphenolic compounds with high antioxidant properties. Olive oil’s properties, such as its anti-atherogenic, anti-inflammatory, anti-aging, and immunological modulator effects, have been attributed to its polyphenols. In this study, the cloud point extraction (CPE) method was used to recover polyphenolic compounds from OMW. The total micellar phase of the three recoveries was 24.2% and the total polyphenols (after sonication) was 504 mg GAE/Kg. Furthermore, the addition of polyphenols recovered from OMW enhanced the olive oil and extended its shelf life without changing its organoleptic properties. There was a 42.2% change in polyphenols after 0.5% enrichment of micellar dispersions. Thus, it is suggested that the CPE method could lead to better waste management in the olive oil industry and improve the nutritional quality of food products.

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