From olive to olive oil: a general approach

Abstract

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.

Controle de contaminação e oxidação no cultivo in vitro de oliveira (Olea europaea L.) cv. “Koroneiki”

“…Algumas décadas atrás, o cultivo de oliveira estava limitado a países localizados na bacia do Mediterrâneo, como a Espanha, Itália e Grécia. Atualmente, no entanto, o cultivo de oliveira expandiu-se consideravelmente para áreas fora da região do Mediterrâneo, incluindo Nova Zelândia, Austrália, Argentina, Chile, Uruguai e Brasil (Crizel et al, 2020;Silva et al, 2021).…”

“…O Brasil é um dos maiores importadores de produtos de oliveira da América do Sul (Pio et al 2005;Crizel et al, 2020;Silva et al, 2021). Apesar do interesse crescente pela cultura, a olivicultura no Brasil ainda é consideravelmente baixa, devido principalmente a manejos inadequados e conhecimento deficiente de modernas técnicas de formação e condução dos pomares.…”

“…As cinco principais cultivares de oliveira recentemente introduzidas e cultivadas no Brasil são Arbequina, Ascolana, Barnea, Grappolo e Koroneiki. A cultivar Koroneiki produz azeite de alta qualidade, com alta estabilidade oxidativa, sabor frutado e aroma com notas herbáceas (Silva et al, 2021).…”

Extraction of cannabinoids using vegetable oils and its uva-photoprotective effect on human skin keratinocytes

“…Several studies confirmed that olive oil consumption results in benefits whether for human health or disease prevention such as antioxidants (Bartolomei et al, 2021;Kouka et al, 2017), anticancer (Buckland et al, 2012;Owen et al, 2004;Psaltopoulou et al, 2011), antibacterial (Karygianni et al, 2019;Nazzaro et al, 2019), and antidiabetic (Jurado-Ruiz et al, 2019;Yubero-Serrano et al, 2019). The sensory profile of olive oil is also affected by the variety of olive, climatic, and extraction methods where the sensory profile has a direct impact on economic value (Silva & Schmiele, 2021).…”