The malaxation, a basic step of the mechanical olive oil extraction process, was studied by
several authors, but a comprehensive investigation of its effects on the oil composition has …

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 …

The phenolic fraction of the extra virgin olive oil (EVOO) has been studied over the past two
decades because of its important health protective properties. Numerous studies have been …

Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and
obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an …

Olive oil is consumed worldwide due to its appreciated sensory attributes and health
benefits, which are related with its fatty acid profile and richness in phenolic compounds that …

The interactive effects of ripening degree, malaxation duration and temperature on Oblica
cv.(Olea europaea L.) virgin olive oil phenols, volatiles, and sensory quality were …

Publisher Summary Phenolic compounds are important for the sensory and nutritional
qualities of Virgin Olive Oil (VOO). During the extraction process, phenolic substances …

Response surface modeling (RSM) was used to optimize temperature and oxygen
concentration during malaxation for obtaining high quality extra virgin olive oils (EVOOs) …

Olive oil quality is determined through a series of steps starting from the olive oil tree and
ending to the consumer. Among these steps, olive oil processing plays a decisive role in …

To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with health-
promoting properties and pleasant sensory properties, studies are needed to establish …