Search results for "OLIVE OIL"
showing 10 items of 194 documents
Production and trade marketing policies regarding organic olive oil in Sicily
2002
This research analyses the main structural factors of the organic olive oil sector in Sicily, and the effects of the European sustainable development policy (EEC Regulation 2092/91, EEC Regulation 2078/92). It examines the trade marketing of organic producers of olive oil like the initiatives to exploit European branding, typicalness, and European recognition of PDO (protected denomination of origin).
Bioactive compounds and quality of extra virgin olive oil
2020
Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major c…
Techno-economic analysis of a membrane filtration process for the phenolic compound extraction
2016
In this paper the economical feasibility of a system based on the membrane filtration process for the phenolic compound extraction and the subsequent polyphenolic enrichment of the olive oil, have been assessed. In particular, the analysis of the investment profitability of a case study was presented to determine the optimal incremental price of the olive oil obtained by the enrichment process
Determination of the cultivar and aging of Sicilian olive oils using HPLC-MS and linear discriminant analysis
2010
A large number of certified samples (84) of Sicilian olive oils arising from the eight cultivars most represented in Sicily (Biancolilla, Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Oglialora Messinese, Brandofino and Tonda Iblea) have been collected and analyzed by HPLC/MS using an atmospheric pressure chemical ionization (APCI) source. The sample preparation is very simple; in fact, the oil samples are diluted without any chemical derivatization. A following statistical data treatment by general discriminant analysis (GDA) allows the determination of the olive oil cultivar. Furthermore, changes in the composition of glyceridic components of the olive oils lead to easy discr…
Olive oil intake and cancer risk: A systematic review and meta-analysis
2022
Background Research evidence has established the beneficial effects of diet in cancer prevention; various epidemiological studies have suggested that olive oil component could play a role in decreasing cancer risk. This systematic review and meta-analysis aims to investigate the association between olive oil consumption, cancer risk and prognosis. Methods A systematic search was conducted in PubMed, EMBASE and Google Scholar databases (end-of-search: May 10, 2020). Pooled relative risk (RR) and 95% confidence intervals (95% CIs) were estimated with random-effects (DerSimonian-Laird) models. Subgroup analyses, sensitivity analyses and meta-regression analysis were also performed. Results 45…
Influence of Variety and Maturity Stage on Sterolic Composition of Virgin Olive Oil from Central-Western Sicily
Olive oil is one of the most important food products throughout the Mediterranean Basin due to its high nutritional and dietetic value. In recent years, there has been increased interest in the sterols of olive oil for their health benefts and their importance to virgin olive oil quality regulation. The impact of sterols on the human health is proved by several studies, showing that a suffcient quantity of β-sitosterol inhibits the intestinal absorption of LDL-cholesterol. In olive oil the phytosterol concentration ranges from 800 to 2600 mg kg-1. Sterol esters evaluation has been proposed as useful parameter in studies related to varietal and geographical discrimination. Cultivar and matur…
Sustainability of food industry wastes: a microbial approach
2021
Abstract Agro-food industrial by-products signify a grave environmental problem. In addition to the conventional irrigation with wastewaters, the application of solids to the soil, and the extraction of worthwhile compounds for the pharmaceutical, cosmetics, and food industries, a microbiological strategy is also possible. In this review, the most promising microbiological methods for the valorization of wine and oil by-products are shown. Recently, there has been an upsurge in the exploitation of the waste materials generated by the wine and olive oil industries. Treatments by physical and chemical processes are generally costly, and they do not often provide entire solutions. Microbiologi…
Wine consumption in the Mediterranean diet: old concepts in a new sight
2012
The term “Mediterranean diet” is widely employed to indicate the typical diet of the Countries located on the Mediter- ranean sea coast. A growing body of scientific literature pointed out the healthy effects of this diet. In recent years we investigated about the protective effects of a regular and moderate wine consumption. As we know, alcoholic and non alcoholic wine constituents are responsible of different effects by means of molecular and cell mechanisms. Among the non alcoholic components, polyphenols (for example resveratrol and quercetin) were deeply investigated. The aim of this review is to underline the effects of a moderate and regular wine drinking in the context of the Medite…
The Impact of COVID-19 in the Italian Wine and Olive Oil Sector
2022
Coronavirus has produced worldwide many negative effects on the food economy, but wine industry is one of the main sector affected by the crisis especially due to the lock down involving restaurants and other retail distributions. 2019 ended in an extremely encouraging way for the Italian wine industry and especially for the sparkling wine sector, with an increase in foreign demand growing by almost 15%, This increase was largely due to the success of sales in Anglo-Saxon nations, such as the United States and less so in the United Kingdom due to Brexit, not to underestimate even exports to Japan, Russia and China.
Valorization of winery and oil mill wastes by microbial technologies
2015
Agro-food industrial wastes represent a serious environmental problem in producing countries. In addition to the traditional irrigation with wastewaters, application of solids to the land, and the extraction of valuable compounds for the pharmaceutical, cosmetics and food industries, a microbiological approach is also available. In this review, the most promising microbiological processes for the valorization of wine and oil by-products are presented. Recently, there has been an upsurge in the exploitation of the waste materials generated by the wine and olive oil industries. Treatments by physical and chemical methods are generally expensive, and they do not often provide complete solution…