Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 22, Pages 5179-5188Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf400806z
Keywords
EVOO; byproducts; polyphenol; production process; antioxidants; bioactive
Funding
- Spanish Ministry of Education and Science [AGL2011-29857-C03-02]
- Andalusian Regional Government Council of Innovation and Science [P09-CTS-4564, P10-FQM-6563, P11-CTS-7625, GREIB.PT.2011.18]
- University of California, Davis, CA, USA
- University of Granada
- Functional Food Research and Development Center
- University of Bologna
- International Olive Oil Council (IOC)
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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 minimizxe losses of polyphenols from large quantities of wastes. Phenolic compounds including phenolic acids, alcohols, secoiridoids, liganans, 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.
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