OpenLB
Open Library of Bioscience
Advanced Search
Journal of the science of food and agriculture
Nov, 2020;100 (14): 5283-5291.

A comparison among innovative plants for high quality extra-virgin olive oil production.

Giuseppe Altieri, Francesco Genovese, Attilio Matera, Giovanni Carlo Di Renzo
Author Information
  1. Giuseppe Altieri: Scuola di Scienze Agrarie, Forestali, Alimentari e Ambientali, Università degli Studi della Basilicata, Potenza, Italy. ORCID
  2. Francesco Genovese: Scuola di Scienze Agrarie, Forestali, Alimentari e Ambientali, Università degli Studi della Basilicata, Potenza, Italy.
  3. Attilio Matera: Scuola di Scienze Agrarie, Forestali, Alimentari e Ambientali, Università degli Studi della Basilicata, Potenza, Italy.
  4. Giovanni Carlo Di Renzo: Scuola di Scienze Agrarie, Forestali, Alimentari e Ambientali, Università degli Studi della Basilicata, Potenza, Italy.
PMID: 32530058 DOI: 10.1002/jsfa.10579

Abstract

BACKGROUND: The cleaning operation of extra-virgin olive oil (EVOO), subsequent to its extraction, is generally performed by means of a vertical disc stack centrifuge separator causing qualitative damage due to increased oxidative alterations. However, previous works have demonstrated the great opportunity that settling represents in order to improve the EVOO quality performing the separation operation with minimal qualitative damage.
RESULTS: A new patented prototype device (ROTASED, RS) has been used in the cleaning operation of extra-virgin olive comparing physical and chemical characterization of EVOO after 48 h from extraction and after 180 days of shelf-life. In addition, the results have been compared with those obtained using an assisted sedimentation (AS) plant and an enhanced sedimentation plant by hydrocyclone (H) from previous authors' works, in order to assess the improvement of EVOO quality that could be attained with respect to the use of the vertical disc stack centrifuge separator.
CONCLUSION: The results show that after 48 h of storage the tested patented prototype device seems to be preferable, however, after 180 days of storage, the difference between H and RS device results similar in terms of improvement of the final olive oil quality. In addition, the method of principal component analysis can be used to evaluate the suitability of an olive cv. in terms of quality of extracted oil. © 2020 Society of Chemical Industry.

Keywords

cleaning extra-virgin olive oil quality sedimentation

References

  1. Parvaiz M, Hussain K, Shoaib M, William G, Tufail M, Hussain Z et al., A review: therapeutic significance of olive Olea europaea L. (Oleaceae Family). Glob J Pharmacol 7:333-336 (2013).
  2. Boskou D, Olive Oil: Minor Constituents and Health, 1st edn. CRC Press, Boca Raton, FL (2009).
  3. Stark AH and Madar Z, Olive oil as a functional food: epidemiology and nutritional approaches. Nutr Rev 60:170-176 (2002).
  4. Torres M, Pierantozzi P, Searles P, Rousseaux MC, García-Inza G, Miserere A et al., Olive cultivation in the southern hemisphere: flowering, water requirements and oil quality responses to new crop environments. Front Plant Sci 8:1-12 (2017).
  5. Leone A, Romaniello R, Zagaria R and Tamborrino A, Development of a prototype malaxer to investigate the influence of oxygen on extra-virgin olive oil quality and yield, to define a new design of machine. Biosyst Eng 118:95-104 (2014).
  6. Catania P, Vallone M, Pipitone F, Inglese P, Aiello G and La Scalia G, An oxygen monitoring and control system inside a malaxation machine to improve extra virgin olive oil quality. Biosyst Eng 114:1-8 (2013).
  7. Amirante P, Clodoveo ML, Tamborrino A and Leone A, A new designer malaxer to improve thermal exchange enhancing virgin olive oil quality. Acta Hortic 949:455-462 (2012).
  8. Boskou D, Olive Oil: Chemistry and Technology, 2nd edn. AOCS Publishing, Urbana, IL (2006).
  9. Di Giovacchino L, Sestili S and Di Vincenzo D, Influence of olive processing on virgin olive oil quality. Eur J Lipid Sci Technol 1014:587-601 (2002).
  10. Altieri G, Comparative trials and an empirical model to assess throughput indices in olive oil extraction by decanter centrifuge. J Food Eng 97:46-56 (2010).
  11. Rigatos G, Siano P, Wira P, del Real A and Altieri G, Optimization of olive-oil extraction using nonlinear H-infinity control. IFAC-PapersOnLine 51:439-444 (2018).
  12. Tamborrino A, Pati S, Romaniello R, Quinto M, Zagaria R and Leone A, Design and implementation of an automatically controlled malaxer pilot plant equipped with an in-line oxygen injection system into the olive paste. J Food Eng 141:1-12 (2014).
  13. Altieri G, Di Renzo GC and Genovese F, Horizontal centrifuge with screw conveyor (decanter): optimization of oil/water levels and differential speed during olive oil extraction. J Food Eng 119:561-572 (2013).
  14. Catania P, Vallone M, Farid A and De Pasquale C, Effect of O2 control and monitoring on the nutraceutical properties of extra virgin olive oils. J Food Eng 169:179-188 (2016).
  15. Amirante P, Clodoveo ML, Tamborrino A, Leone A and Dugo G, Oxygen concentration control during olive oil extraction process: a new system to emphasize the organoleptic and healthy properties of virgin olive oil. Acta Hortic 949:473-480 (2012).
  16. Tsimidou MZ, Georgiou A, Koidis A and Boskou D, Loss of stability of veiled cloudy virgin olive oils in storage. Food Chem 93:377-383 (2005).
  17. Masella P, Parenti A, Spugnoli P and Calamai L, Influence of vertical centrifugation on extra virgin olive oil quality. J Am Oil Chem Soc 86:1137-1140 (2009).
  18. Genovese F, Di Renzo GC, Altieri G and Tauriello A, Mild separation system for olive oil: quality evaluation and pilot plant design. J Agric Eng 44:306-310 (2013).
  19. Altieri G, Di Renzo GC, Genovese F, Tauriello A, DʼAuria M, Racioppi R et al., Olive oil quality improvement using a natural sedimentation plant at industrial scale. Biosyst Eng 122:99-114 (2014).
  20. Guerrini L, Pantani OL and Parenti A, The impact of vertical centrifugation on olive oil quality. J Food Process Eng 40:e12489 (2017). https://doi.org/10.1111/jfpe.12489.
  21. Gila A, Bejaoui MA, Beltràn G, Aguilera MP and Jiménez A, Study of virgin olive oil clarification by settling under dynamic conditions. J Sci Food Agr 98:5361-5367 (2018).
  22. Altieri G, Genovese F, Tauriello A and Di Renzo GC, Innovative plant for the separation of high quality virgin olive oil (VOO) at industrial scale. J Food Eng 166:325-334 (2015).
  23. Pascale R, Bianco G, Cataldi TR, Buchicchio A, Losito I, Altieri G et al., Investigation of the effects of virgin olive oil cleaning systems on the secoiridoid aglycone content using high performance liquid chromatography-mass spectrometry. J Am Oil Chem Soc 95:665-671 (2018).
  24. Di Giovacchino L, Solinas M and Miccoli M, Effect of extraction systems on the quality of virgin olive oil. J Am Oil Chem Soc 71:1189-1194 (1994).
  25. Parenti A, Spugnoli P, Masella P and Calamai L, Influence of the extraction process on dissolved oxygen in olive oil. Eur J Lipid Sci Technol 109:1180-1185 (2007).
  26. Masella P, Parenti A, Spugnoli P and Calamai L, Vertical centrifugation of virgin olive oil under inert gas. Eur J Lipid Sci Technol 114:1094-1096 (2012).
  27. Vossen P, Olive oil: history production and characteristics of the worldʼs classic oils. HortScience 42:1093-1100 (2007).

MeSH Term

Food Handling
Fruit
Olea
Olive Oil
Quality Control

Chemicals

Olive Oil
Comparative Study Journal Article

Word Cloud

Created with Highcharts 10.0.0olivequalityoilextra-virginEVOOcleaningoperationdeviceresultssedimentationextractionverticaldiscstackcentrifugeseparatorqualitativedamagepreviousworksorderpatentedprototypeRSused48 h180 daysadditionplantHimprovementstoragetermsBACKGROUND:subsequentgenerallyperformedmeanscausingdueincreasedoxidativealterationsHoweverdemonstratedgreatopportunitysettlingrepresentsimproveperformingseparationminimalRESULTS:newROTASEDcomparingphysicalchemicalcharacterizationshelf-lifecomparedobtainedusingassistedASenhancedhydrocycloneauthors'assessattainedrespectuseCONCLUSION:showtestedseemspreferablehoweverdifferencesimilarfinalmethodprincipalcomponentanalysiscanevaluatesuitabilitycvextracted©2020SocietyChemicalIndustrycomparisonamonginnovativeplantshighproduction

Similar Articles

Cited By