Page 107
P. 107
power ultrasound frequency: Effect on the virgin
olive oil yield and quality. Journal of Food Engi-
neering, 207:10–17.
- Ben Brahim, S., Marrakchi, F., Gargouri, B., &
Bouaziz, M. (2015) Optimization of malaxing
conditions using CaCO3 as a coadjuvant: A
method to increase yield and quality of extra vir-
gin olive oil cv. Chemlali. LWT—Food Science
and Technology, 63:243–252.
- Ben Temime, S., Wael, T., Bechir, B., Leila, A.,
Douja, D., & Mokhtar, Z. (2006) Changes in olive
oil quality of Chétoui variety according to origin
of plantation. Journal of Food Lipids, 13: 83–99.
- Ben-David, E., Kerem, Z., Zipori, I., Weissbein,
S., Basheer, L., & Bustan, A. (2010) Optimiza-
tion of the Abencor system to extract olive oil
from irrigated orchards. European Journal of
Lipid Science and Technology, 112:1158–1165.
- Bozdogan Konuskan, D., & Mungan, B. (2016)
Effects of variety, maturation and growing region
on chemical properties, fatty acid and sterol com-
positions of virgin olive oils. Journal of the Ame-
rican Oil Chemists’ Society, 93:1499–1508.
- Brkic Bubola, K., Koprivnjak, O., & Sladonja,
B. (2012) Effects of cultivars and location on
quality, phenolic content and antioxidant activity
of extra-virgin olive oils. Journal of the Ameri-
can Oil Chemists’ Society, 90:103–111.
- Brkic Bubola, K., Lukic, M., Mofardin, I., Butu-
movic, A., & Koprivnjak, O. (2017) Filtered vs.
naturally sedimented and decanted virgin olive
oil during storage: Effect on quality and com-
position. LWT—Food Science and Technology,
84:370–377.
- Canamasas, P., & Ravetti, L. M. (2014) Eva-
luation of traditional and new processing aids
for olive oil extraction. Acta Horticulturae,
1057:677–684.
- Caponio, A., Squeo, G., Monteleone, J. I.,
Paradiso, V. M., Pasqualone, A., & Summo, C.
(2015) First and second centrifugation of olive
paste: Influence of talc addition on yield, che-
mical composition and volatile compounds of
the oils. LWT—Food Science and Technology,
64:439–445.
- Caponio, F., Alloggio, V., & Gomes, T. (1999)
Phenolic compounds of virgin olive oil: Influen-
ce of paste preparation techniques. Food Che-
mistry, 64:203–209.
- Caponio, F., & Gomes, T. (2001) Influence of
olive crushing temperature on phenols in olive
oils. European Food Research and Technology,
212:156–159.
- Caponio, F., Gomes, T., Summo, C., & Pasqua-
lone, A. (2003) Influence of the type of olive-
crusher used on the quality of extra virgin oli-
ve oils. European Journal of Lipid Science and
Technology, 105:201–206.
- Caponio, F., Monteleone, J. I., Martellini, G.,
Summo, C., Paradiso, V. M., & Gomes, T.
(2014a) Effect of talc addition on the extraction
yield and quality of extra virgin olive oils from
Coratina cultivar after production and during
storage. Journal of Oleo Science, 63:1125–1132.
- Caponio, F., Squeo, G., Brunetti, L., Pasqualone,
A., Summo, C., Paradiso, V. M., … Bianchi, B.
(2018) Influence of the feed pipe position of an
industrial scale two-phase decanter on extraction
efficiency and chemical-sensory characteristics
of virgin olive oil. Journal of the Science of
Food and Agriculture, 98:4279–4286.
- Caponio, F., Squeo, G., Difonzo, G., Pasqua-
lone, A., Summo, C., & Paradiso, V. M. (2016)
Has the use of talc an effect on yield and extra
virgin olive oil quality? Journal of the Science of
Food and Agriculture, 96:3292–3299.
- Caponio, F., Summo, C., Paradiso, V. M., &
Pasqualone, A. (2014b) Influence of decanter
working parameters on the extra virgin olive oil
quality. European Journal of Lipid Science and
Technology, 116:1626–1633.
- Carrapiso, A. I., García, A., Petrón, M. J., &
Martín, L. (2013) Effect of talc and water addi-
tion on olive oil quality and antioxidants. Euro-
pean Journal of Lipid Science and Technology,
115:583–588.
- Catania, P., Vallone, M., Farid, A., & De Pas-
quale, C. (2016) Effect of O2 control and moni-
toring on the nutraceutical properties of extra
virgin olive oils. Journal of Food Engineering,
169:179–188.
- Catania, P., Vallone, M., Pipitone, F., Inglese, P.,
Aiello, G., & La Scalia, G. (2013) An oxygen
monitoring and control system inside a malaxa-
tion machine to improve extra virgin olive oil
quality. Biosystems Engineering, 114:1–8.
- Cevik, S., Ozkan, G., & Kıralan, M. (2016)
Optimization of malaxation process of virgin
olive oil using desired and undesired volatile
contents. LWT—Food Science and Technology,
73:514–523.
- Chtourou, F., Valli, E., Bendini, A., Lazzez, A.,
Toschi, T. G., & Bouaziz, M. (2017) Effects of
olive trees age on the minor components of Oues-
lati virgin olive oils produced from olives harves-
ted at different ripening degrees. Journal of the
American Oil Chemists’ Society, 94:435–447.
- Clodoveo, M. L. (2012) Malaxation: Influen-
ce on virgin olive oil quality. Past, present and
future—An overview. Trends in Food Science &
Technology, 25:13–23.
- Clodoveo, M. L., Durante, V., La Notte, D.,
Punzi, R., & Gambacorta, G. (2013) Ultrasound
assisted extraction of virgin olive oil to impro-
ve the process efficiency. European Journal of
Lipid Science and Technology, 115:1062–1069.
- Clodoveo, M. L., & Hachicha Hbaieb, R. (2013)
Beyond the traditional virgin olive oil extraction
systems: Searching innovative and sustaina-
ble plant engineering solutions. Food Research
International, 54:1926–1933.
- Clodoveo, M. L., Hbaieb, R. H., Kotti, F., Mug-
nozza, G. S., & Gargouri, M. (2014) Mechanical
strategies to increase nutritional and sensory qua-
lity of virgin olive oil by modulating the endoge-
nous enzyme activities. Comprehensive Reviews
in Food Science and Food Safety, 13:135–154.
- Clodoveo, M. L., Paduano, A., Di Palmo, T., Cru-
pi, P., Moramarco, V., Distaso, E., … Pesce, V.
(2017) Engineering design and prototype develo-
pment of a full scale ultrasound system for virgin
olive oil by means of numerical and experimental
analysis. Ultrasonics Sonochemistry, 37:169–181.
- Covas, M. I., Ruiz-Gutiérrez, V., de la Torre, R.,
Kafatos, A., Lamuela-Raventos, R. M., Osada,
R., … Visioli, F. (2006) Minor components of
olive oil: Evidence to date of health benefits in
humans. Nutrition Reviews, 64:S1–S11.
- Cruz, S., Yousfi, K., Perez, A. G., Mariscal, C.,
& Garcia, J. M. (2007) Salt improves physical
extraction of olive oil. European Food Research
and Technology, 225:359–365.
- Dag, A., Kerem, Z., Yogev, N., Zipori, I., Lavee,
S., & Ben-David, E. (2011) Influence of time of
harvest and maturity index on olive oil yield and
quality. Scientia Horticulturae, 127:358–366.
- De Faveri, D., Aliakbarian, B., Avogadro, M.,
Perego, P., & Converti, A. (2008) Improvement
of olive oil phenolics content by means of enzy-
me formulations: Effect of different enzyme
activities and levels. Biochemical Engineering
Journal, 41:149–156.
- De Stefano, G., Piacquadio, P., Servili, M., Di
Giovacchino, M., & Sciancalepore, V. (1999)
Effect of extraction systems on the phenolic com-
position of virgin olive oils. European Journal of
Lipid Science and Technology, 101:328–332.
- Del Caro, A., Vacca, V., Poiana, M., Fenu, P., &
Piga, A. (2006) Influence of technology, stora-
ge and exposure on components of extra virgin
olive oil (Bosana cv) from whole and de-stoned
fruits. Food Chemistry, 98:311–316.
- Di Giovacchino, L., Angerosa, F., & Di Giacin-
to, L. (1996) Effect of mixing leaves with olives
on organoleptic quality of oil obtained by centri-
fugation. Journal of the American Oil Chemists’
Society, 73: 371–374.
- Di Giovacchino, L., Costantini, N., Ferrante, M.
L., & Serraiocco, A. (2002b) Influence of malaxa-
tion time of olive paste on oil extraction yields
and chemical and organoleptic characteristics of
virgin olive oil obtained by a centrifugal decanter
at water saving. Grasas y Aceites, 53:179–186.
- Di Giovacchino, L., Costantini, N., Serraiocco,
A., Surricchio, G., & Basti, C. (2001) Natural
antioxidants and volatile compounds of virgin
olive oils obtained by two or three-phases cen-
trifugal decanters. European Journal of Lipid
Science and Technology, 103:279–285.
- Di Giovacchino, L., Preziuso, S. M., Di Serio,
M. G., Mucciarella, M. R., Di Loreto, G., &
Lanza, B. (2017) Double extraction of olive oil
in large oil mills of southern Italy: Effects on
extraction efficiency, oil quality, and economy
of the process. European Journal of Lipid Scien-
ce and Technology, 119:1600161.
- Di Giovacchino, L., Sestili, S., & Di Vincenzo,
D. (2002a) Influence of olive processing on vir-
gin olive oil quality. European Journal of Lipid
Science and Technology, 104:587–601.
- Di Giovacchino, L., Solinas, M., & Miccoli, M.
(1994) Effect of extraction systems on the qua-
lity of virgin olive oil. Journal of the American
Oil Chemists’ Society, 71:1189–1194.
- Di Serio, M. G., Lanza, B., Iannucci, E., Russi,
F., & Di Giovacchino, L. (2011) Valorization of
wet olive pomace produced by 2 and 3-phases
centrifugal decanter. Rivista Italiana Delle Sos-
tanze Grasse, 88:111–117.
- Djekic, I., & Kalogianni, E.P. (2017) Modeling
olive oil production– quality and environmental
perspective. Paper presented at 7th Panhellenic
Conference of the Greek lipid Forum, October 5,
2017. Thessaloniki, Greece.
- EC. (2001) Council Regulation No 1513/2001 of
23 July 2001 amending Regulations No 136/66/
EEC and (EC) No 1638/98 as regards the exten-
A&G 118
• Tomo XXX • Vol. 1 • 76-99 • (2020)
95
El procesamiento de aceite de oliva: Estado actual del conocimiento, brechas en la literatura y perspectivas futuras
olive oil yield and quality. Journal of Food Engi-
neering, 207:10–17.
- Ben Brahim, S., Marrakchi, F., Gargouri, B., &
Bouaziz, M. (2015) Optimization of malaxing
conditions using CaCO3 as a coadjuvant: A
method to increase yield and quality of extra vir-
gin olive oil cv. Chemlali. LWT—Food Science
and Technology, 63:243–252.
- Ben Temime, S., Wael, T., Bechir, B., Leila, A.,
Douja, D., & Mokhtar, Z. (2006) Changes in olive
oil quality of Chétoui variety according to origin
of plantation. Journal of Food Lipids, 13: 83–99.
- Ben-David, E., Kerem, Z., Zipori, I., Weissbein,
S., Basheer, L., & Bustan, A. (2010) Optimiza-
tion of the Abencor system to extract olive oil
from irrigated orchards. European Journal of
Lipid Science and Technology, 112:1158–1165.
- Bozdogan Konuskan, D., & Mungan, B. (2016)
Effects of variety, maturation and growing region
on chemical properties, fatty acid and sterol com-
positions of virgin olive oils. Journal of the Ame-
rican Oil Chemists’ Society, 93:1499–1508.
- Brkic Bubola, K., Koprivnjak, O., & Sladonja,
B. (2012) Effects of cultivars and location on
quality, phenolic content and antioxidant activity
of extra-virgin olive oils. Journal of the Ameri-
can Oil Chemists’ Society, 90:103–111.
- Brkic Bubola, K., Lukic, M., Mofardin, I., Butu-
movic, A., & Koprivnjak, O. (2017) Filtered vs.
naturally sedimented and decanted virgin olive
oil during storage: Effect on quality and com-
position. LWT—Food Science and Technology,
84:370–377.
- Canamasas, P., & Ravetti, L. M. (2014) Eva-
luation of traditional and new processing aids
for olive oil extraction. Acta Horticulturae,
1057:677–684.
- Caponio, A., Squeo, G., Monteleone, J. I.,
Paradiso, V. M., Pasqualone, A., & Summo, C.
(2015) First and second centrifugation of olive
paste: Influence of talc addition on yield, che-
mical composition and volatile compounds of
the oils. LWT—Food Science and Technology,
64:439–445.
- Caponio, F., Alloggio, V., & Gomes, T. (1999)
Phenolic compounds of virgin olive oil: Influen-
ce of paste preparation techniques. Food Che-
mistry, 64:203–209.
- Caponio, F., & Gomes, T. (2001) Influence of
olive crushing temperature on phenols in olive
oils. European Food Research and Technology,
212:156–159.
- Caponio, F., Gomes, T., Summo, C., & Pasqua-
lone, A. (2003) Influence of the type of olive-
crusher used on the quality of extra virgin oli-
ve oils. European Journal of Lipid Science and
Technology, 105:201–206.
- Caponio, F., Monteleone, J. I., Martellini, G.,
Summo, C., Paradiso, V. M., & Gomes, T.
(2014a) Effect of talc addition on the extraction
yield and quality of extra virgin olive oils from
Coratina cultivar after production and during
storage. Journal of Oleo Science, 63:1125–1132.
- Caponio, F., Squeo, G., Brunetti, L., Pasqualone,
A., Summo, C., Paradiso, V. M., … Bianchi, B.
(2018) Influence of the feed pipe position of an
industrial scale two-phase decanter on extraction
efficiency and chemical-sensory characteristics
of virgin olive oil. Journal of the Science of
Food and Agriculture, 98:4279–4286.
- Caponio, F., Squeo, G., Difonzo, G., Pasqua-
lone, A., Summo, C., & Paradiso, V. M. (2016)
Has the use of talc an effect on yield and extra
virgin olive oil quality? Journal of the Science of
Food and Agriculture, 96:3292–3299.
- Caponio, F., Summo, C., Paradiso, V. M., &
Pasqualone, A. (2014b) Influence of decanter
working parameters on the extra virgin olive oil
quality. European Journal of Lipid Science and
Technology, 116:1626–1633.
- Carrapiso, A. I., García, A., Petrón, M. J., &
Martín, L. (2013) Effect of talc and water addi-
tion on olive oil quality and antioxidants. Euro-
pean Journal of Lipid Science and Technology,
115:583–588.
- Catania, P., Vallone, M., Farid, A., & De Pas-
quale, C. (2016) Effect of O2 control and moni-
toring on the nutraceutical properties of extra
virgin olive oils. Journal of Food Engineering,
169:179–188.
- Catania, P., Vallone, M., Pipitone, F., Inglese, P.,
Aiello, G., & La Scalia, G. (2013) An oxygen
monitoring and control system inside a malaxa-
tion machine to improve extra virgin olive oil
quality. Biosystems Engineering, 114:1–8.
- Cevik, S., Ozkan, G., & Kıralan, M. (2016)
Optimization of malaxation process of virgin
olive oil using desired and undesired volatile
contents. LWT—Food Science and Technology,
73:514–523.
- Chtourou, F., Valli, E., Bendini, A., Lazzez, A.,
Toschi, T. G., & Bouaziz, M. (2017) Effects of
olive trees age on the minor components of Oues-
lati virgin olive oils produced from olives harves-
ted at different ripening degrees. Journal of the
American Oil Chemists’ Society, 94:435–447.
- Clodoveo, M. L. (2012) Malaxation: Influen-
ce on virgin olive oil quality. Past, present and
future—An overview. Trends in Food Science &
Technology, 25:13–23.
- Clodoveo, M. L., Durante, V., La Notte, D.,
Punzi, R., & Gambacorta, G. (2013) Ultrasound
assisted extraction of virgin olive oil to impro-
ve the process efficiency. European Journal of
Lipid Science and Technology, 115:1062–1069.
- Clodoveo, M. L., & Hachicha Hbaieb, R. (2013)
Beyond the traditional virgin olive oil extraction
systems: Searching innovative and sustaina-
ble plant engineering solutions. Food Research
International, 54:1926–1933.
- Clodoveo, M. L., Hbaieb, R. H., Kotti, F., Mug-
nozza, G. S., & Gargouri, M. (2014) Mechanical
strategies to increase nutritional and sensory qua-
lity of virgin olive oil by modulating the endoge-
nous enzyme activities. Comprehensive Reviews
in Food Science and Food Safety, 13:135–154.
- Clodoveo, M. L., Paduano, A., Di Palmo, T., Cru-
pi, P., Moramarco, V., Distaso, E., … Pesce, V.
(2017) Engineering design and prototype develo-
pment of a full scale ultrasound system for virgin
olive oil by means of numerical and experimental
analysis. Ultrasonics Sonochemistry, 37:169–181.
- Covas, M. I., Ruiz-Gutiérrez, V., de la Torre, R.,
Kafatos, A., Lamuela-Raventos, R. M., Osada,
R., … Visioli, F. (2006) Minor components of
olive oil: Evidence to date of health benefits in
humans. Nutrition Reviews, 64:S1–S11.
- Cruz, S., Yousfi, K., Perez, A. G., Mariscal, C.,
& Garcia, J. M. (2007) Salt improves physical
extraction of olive oil. European Food Research
and Technology, 225:359–365.
- Dag, A., Kerem, Z., Yogev, N., Zipori, I., Lavee,
S., & Ben-David, E. (2011) Influence of time of
harvest and maturity index on olive oil yield and
quality. Scientia Horticulturae, 127:358–366.
- De Faveri, D., Aliakbarian, B., Avogadro, M.,
Perego, P., & Converti, A. (2008) Improvement
of olive oil phenolics content by means of enzy-
me formulations: Effect of different enzyme
activities and levels. Biochemical Engineering
Journal, 41:149–156.
- De Stefano, G., Piacquadio, P., Servili, M., Di
Giovacchino, M., & Sciancalepore, V. (1999)
Effect of extraction systems on the phenolic com-
position of virgin olive oils. European Journal of
Lipid Science and Technology, 101:328–332.
- Del Caro, A., Vacca, V., Poiana, M., Fenu, P., &
Piga, A. (2006) Influence of technology, stora-
ge and exposure on components of extra virgin
olive oil (Bosana cv) from whole and de-stoned
fruits. Food Chemistry, 98:311–316.
- Di Giovacchino, L., Angerosa, F., & Di Giacin-
to, L. (1996) Effect of mixing leaves with olives
on organoleptic quality of oil obtained by centri-
fugation. Journal of the American Oil Chemists’
Society, 73: 371–374.
- Di Giovacchino, L., Costantini, N., Ferrante, M.
L., & Serraiocco, A. (2002b) Influence of malaxa-
tion time of olive paste on oil extraction yields
and chemical and organoleptic characteristics of
virgin olive oil obtained by a centrifugal decanter
at water saving. Grasas y Aceites, 53:179–186.
- Di Giovacchino, L., Costantini, N., Serraiocco,
A., Surricchio, G., & Basti, C. (2001) Natural
antioxidants and volatile compounds of virgin
olive oils obtained by two or three-phases cen-
trifugal decanters. European Journal of Lipid
Science and Technology, 103:279–285.
- Di Giovacchino, L., Preziuso, S. M., Di Serio,
M. G., Mucciarella, M. R., Di Loreto, G., &
Lanza, B. (2017) Double extraction of olive oil
in large oil mills of southern Italy: Effects on
extraction efficiency, oil quality, and economy
of the process. European Journal of Lipid Scien-
ce and Technology, 119:1600161.
- Di Giovacchino, L., Sestili, S., & Di Vincenzo,
D. (2002a) Influence of olive processing on vir-
gin olive oil quality. European Journal of Lipid
Science and Technology, 104:587–601.
- Di Giovacchino, L., Solinas, M., & Miccoli, M.
(1994) Effect of extraction systems on the qua-
lity of virgin olive oil. Journal of the American
Oil Chemists’ Society, 71:1189–1194.
- Di Serio, M. G., Lanza, B., Iannucci, E., Russi,
F., & Di Giovacchino, L. (2011) Valorization of
wet olive pomace produced by 2 and 3-phases
centrifugal decanter. Rivista Italiana Delle Sos-
tanze Grasse, 88:111–117.
- Djekic, I., & Kalogianni, E.P. (2017) Modeling
olive oil production– quality and environmental
perspective. Paper presented at 7th Panhellenic
Conference of the Greek lipid Forum, October 5,
2017. Thessaloniki, Greece.
- EC. (2001) Council Regulation No 1513/2001 of
23 July 2001 amending Regulations No 136/66/
EEC and (EC) No 1638/98 as regards the exten-
A&G 118
• Tomo XXX • Vol. 1 • 76-99 • (2020)
95
El procesamiento de aceite de oliva: Estado actual del conocimiento, brechas en la literatura y perspectivas futuras
