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Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols.
J Agric Food Chem. 2013 Jun 05; 61(22):5179-88.JA

Abstract

This review describes the olive oil production process to obtain extra virgin olive oil (EVOO) enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is obtained exclusively by mechanical and physical processes including collecting, washing, and crushing of olives, malaxation of olive paste, centrifugation, storage, and filtration. The effect of each step is discussed to minimize losses of polyphenols from large quantities of wastes. Phenolic compounds including phenolic acids, alcohols, secoiridoids, lignans, and flavonoids are characterized in olive oil mill wastewater, olive pomace, storage byproducts, and filter cake. Different industrial pilot plant processes are developed to recover phenolic compounds from olive oil byproducts with antioxidant and bioactive properties. The technological information compiled in this review will help olive oil producers to improve EVOO quality and establish new processes to obtain valuable extracts enriched in polyphenols from byproducts with food ingredient applications.

Authors+Show Affiliations

Olive Center, University of California, Davis, California, United States.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

23656613

Citation

Frankel, Edwin, et al. "Literature Review On Production Process to Obtain Extra Virgin Olive Oil Enriched in Bioactive Compounds. Potential Use of Byproducts as Alternative Sources of Polyphenols." Journal of Agricultural and Food Chemistry, vol. 61, no. 22, 2013, pp. 5179-88.
Frankel E, Bakhouche A, Lozano-Sánchez J, et al. Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols. J Agric Food Chem. 2013;61(22):5179-88.
Frankel, E., Bakhouche, A., Lozano-Sánchez, J., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2013). Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols. Journal of Agricultural and Food Chemistry, 61(22), 5179-88. https://doi.org/10.1021/jf400806z
Frankel E, et al. Literature Review On Production Process to Obtain Extra Virgin Olive Oil Enriched in Bioactive Compounds. Potential Use of Byproducts as Alternative Sources of Polyphenols. J Agric Food Chem. 2013 Jun 5;61(22):5179-88. PubMed PMID: 23656613.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols. AU - Frankel,Edwin, AU - Bakhouche,Abdelhakim, AU - Lozano-Sánchez,Jesús, AU - Segura-Carretero,Antonio, AU - Fernández-Gutiérrez,Alberto, Y1 - 2013/05/20/ PY - 2013/5/10/entrez PY - 2013/5/10/pubmed PY - 2014/7/16/medline SP - 5179 EP - 88 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 22 N2 - This review describes the olive oil production process to obtain extra virgin olive oil (EVOO) enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is obtained exclusively by mechanical and physical processes including collecting, washing, and crushing of olives, malaxation of olive paste, centrifugation, storage, and filtration. The effect of each step is discussed to minimize losses of polyphenols from large quantities of wastes. Phenolic compounds including phenolic acids, alcohols, secoiridoids, lignans, and flavonoids are characterized in olive oil mill wastewater, olive pomace, storage byproducts, and filter cake. Different industrial pilot plant processes are developed to recover phenolic compounds from olive oil byproducts with antioxidant and bioactive properties. The technological information compiled in this review will help olive oil producers to improve EVOO quality and establish new processes to obtain valuable extracts enriched in polyphenols from byproducts with food ingredient applications. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23656613/Literature_review_on_production_process_to_obtain_extra_virgin_olive_oil_enriched_in_bioactive_compounds__Potential_use_of_byproducts_as_alternative_sources_of_polyphenols_ L2 - https://doi.org/10.1021/jf400806z DB - PRIME DP - Unbound Medicine ER -