Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in
which, however, tocopherols and carotenes are also present. The prevalent classes of …

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 monograph is a critical review of the biological activities that occur during virgin olive oil
(VOO) extraction process. Strategic choices of plant engineering systems and of processing …

The oil of the fruit of the olive (Olea europaea L.) is the cornerstone of the Mediterranean diet
(Keys 1980). This product represents a heritage at the very center of the civilization, history …

Epidemiological studies indicate that the consumption of natural antioxidants from such
plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor …

The sensory and health properties of virgin olive oil (VOO) are highly related to its volatile
and phenolic composition. Oxygen control in the pastes during malaxation may be a new …

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

The olive tree was known more than 5,000 years ago, and for many centuries it was still
cultivated to obtain olive oil in the various civilizations that arose in the coastal territories of …

Extra virgin olive oil (EVOO) merchandize quality is based on analytical parameters
describing alteration status and assuring genuineness, but qualitative/quantitative …

This work aims at presenting the state-of-the-art about the influence of the activity of olive
endogenous enzymes, as well as of the application of adjuvants in olive oil technology …