Cold pressed virgin olive oils

Tsimidou, Maria Z.; Mastralexi, Aspasia; Özdikicierler, Onur

doi:10.1016/b978-0-12-818188-1.00050-5

Cited by 4 publications

(12 citation statements)

References 53 publications

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“…The mean α-T content of the examined EVOOs was 202 mg/kg (range 166–263 mg/kg), which fell in the middle of the range reported for Greek EVOOs (98–370 mg/kg) [ 23 ], a fact that, looking at the metadata available, is at least partially explained by the implementation of good manufacturing practices in the olive mills of the region. To this point, it should be stressed that application of ‘cold’ technology (first cold pressing or cold extraction) and generally low malaxation temperatures do not favor tocopherol transfer from olive tissues [ 24 ]. The mean loss after eighteen months of storage was found to be ~27%, of similar magnitude to the one found (<20%) by Psomiadou and Tsimidou [ 25 ] after twenty-four months of storage in the dark at room temperature and by Ghanbari et al [ 26 ] (~20%) after twelve months under similar storage conditions.…”

Section: Resultsmentioning

confidence: 99%

The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation

Mastralexi

Tsimidou

2021

Molecules

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The European food legislation authorizes the use of certain health claims based on a scientific basis. This study aimed to evaluate the fatty acid, tocopherol, and polar phenol composition of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki regarding the fulfillment of official requirements for the health claims of ‘oleic acid’, ‘vitamin E’, and ‘olive oil polyphenols’. The examination of representative industrial VOOs from 15 olive mills of the Chalkidiki regional unit showed that the two cultivars yield oils contained the necessary concentrations of the responsible bioactive compounds. This evidence was further substantiated by a four harvest study whereby olives from different maturity stages were sampled from three olive groves. Oils were extracted at a laboratory scale and examined for their content in the above-mentioned three categories of constituents. Oils produced at industrial scale from olives harvested on the ‘technological optimum’ stage according to the olive grove proprietor were also analyzed. Extra virgin olive oil of the studied cultivars can safely bear the generic claims for ‘oleic acid’ and ‘vitamin E’. The cultivars present great potential regarding the total hydroxytyrosol and tyrosol content of the extracted oil required to attain the third health claim that may be influenced negatively by manufacturing practices.

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Section: Resultsmentioning

confidence: 99%

The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation

Mastralexi

Tsimidou

2021

Molecules

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“…Olive (Olea europaea L.) belongs to the Oleaceae plant family and it is an olive fruit that is an evergreen tree [1,2]. Virgin olive oil (VOO) is defined as the oil of the olive fruit produced from the fruit of this tree by mechanical methods without any purification [3,4].…”

Section: Introductionmentioning

confidence: 99%

Coğrafi İşaretli Türk Zeytinyağlarının Kemometrik Ayırımında Fenolik Profil ve Yağ Asidi Kompozisyonunun Kullanımı

2021

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A geographical indication (GI) of virgin olive oil (VOO) certifies the origin and production methodology within a determinative quality aspect. On the other hand, from the consumer perspective, VOO's with GI are expected to show a difference from other VOO's, even though it is not an official obligation. In this study, samples from seven different Turkish VOO's with GI were evaluated and possible discrimination among them was determined and justified using principal component analysis (PCA). Results revealed that saturated fatty acid (SAFA) content was a key factor for Nizip samples to discriminate from VOO's with GI. Samples of Southern Agean (Güney Ege) and Ayvalık had the highest amount of secoiridoids content. When phenolic profile was considered alone, Mut and Nizip samples were clearly separated while groupings among other samples were somehow overlapped. PCA using fatty acid composition revealed that Nizip and Güney Ege samples were located on different sides of the score plot. Regional distances among sample sets greatly affected the discrimination of the PCA plot when their fatty acid composition was involved.

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“…As reported below, several types of olive crushers could be used: hammers, metal-toothed, and blades (or knives) crushers (Di Giovacchino, 2013). Among these, the knife crushers are the most suitable since they are able to reduce the increase in temperature, producing a paste with optimal particle size (Tsimidou et al, 2020). The main purpose of crushing is to reduce the size reduction of olive fruit tissues and the breakdown of vegetal cells to facilitate the release of oil from the elaioplasts (Clodoveo et al, 2015).…”

Section: Modern Production Plants Based On Lower Oxygen Exposure and ...mentioning

confidence: 99%

“…Among these, the hammers crusher is widely employed in the EVOO production chain. The hammers crusher is composed of a circular crushing chamber positioned vertically where a variable number of hammers rotate at high speed to crush and hurl the olives against a metal screen (Calabriso et al, 2015;Tsimidou et al, 2020). The produced paste passes through the holes of the metal screen and is successively pumped in the malaxing machine (Tsimidou et al, 2020).…”

Section: The Hammers Crushermentioning

confidence: 99%

“…The hammers crusher is composed of a circular crushing chamber positioned vertically where a variable number of hammers rotate at high speed to crush and hurl the olives against a metal screen (Calabriso et al, 2015;Tsimidou et al, 2020). The produced paste passes through the holes of the metal screen and is successively pumped in the malaxing machine (Tsimidou et al, 2020). Veillet et al (2009) highlighted that EVOO obtained using a hammers crusher had a significantly higher content of polyphenols and an improved quality compared to the EVOO obtained using a traditional stone crusher.…”

Section: The Hammers Crushermentioning

confidence: 99%

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Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality

2023

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Extra virgin olive oil is constantly gaining interest for its outstanding health and nutritional properties. However, the production process generates roughly four times more waste than the quantity of oil. For this reason, improvements in extra virgin olive oil production and in the valorisation of olive mill by-products are urgently needed, thus motivating this work. The first aim of this review is to summarise current knowledge regarding machines, plants, and processes in extra virgin olive oil production. The second aim is to suggest specific innovations and improvement strategies to increase sustainability, productivity, profitability, and quality. This review clearly highlighted the copious advantages of modern production plants, which can control oxidation processes, avoid temperature increases, and significantly improve the quality of extra virgin olive oil. However, the production chain must face the monumental environmental sustainability challenge. In this direction, this review highlighted that scientific and technological research has made great strides in managing olive mill by-products, suggesting several strategies related to the recovery of polyphenols and applications in agriculture, feed, and food. However, to succeed in this ambitious project, harmonious teamwork between European policies, states, regions, and private companies is needed.

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Cold pressed virgin olive oils

Cited by 4 publications

References 53 publications

The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation

The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation

Coğrafi İşaretli Türk Zeytinyağlarının Kemometrik Ayırımında Fenolik Profil ve Yağ Asidi Kompozisyonunun Kullanımı

Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality

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