Page 108
P. 108
sion of the period of validity of the aid scheme
and the quality strategy for olive oil. Official
Journal, L201, 4–7.
- EC. (1991) Commission regulation (EEC) no.
2568/91 of 11 July 1991 on the characteristics of
olive oil and olive-residue oil and on the relevant
methods of analysis. Official Journal, L 248,
0001– 0083.
- Espinola, F., Moya, M., De Torres, A., & Castro,
E. (2015) Comparative study of coadjuvants for
extraction of olive oil. European Food Research
and Technology, 241:759–768.
- Espinola, F., Moya, M., Fernandez, D. G., & Cas-
tro, E. (2009) Improved extraction of virgin olive
oil using calcium carbonate as coadjuvant extrac-
tant. Journal of Food Engineering, 92:112–118.
- Espinola, F., Moya, M., Fernandez, D. G., &
Castro, E. (2011) Modelling of virgin olive oil
extraction using response surface methodology.
International Journal of Food Science & Techno-
logy, 46:2576–2583.
- Esposto, S., Veneziani, G., Taticchi, A., Selvag-
gini, R., Urbani, S., Di Maio, I., … Servili, M.
(2013) Flash thermal conditioning of olive pas-
tes during the olive oil mechanical extraction
process: Impact on the structural modifications
of pastes and oil quality. Journal of Agricultural
and Food Chemistry, 61:4953–4960.
- Fantozzi, F., D’Alessandro, B., Bartocci, P.,
Desideri, U., & Bidini, G. (2010) Assessment of
the energy conversion of whole oil fruits with a
pyrolysis and gas turbine process. Proceedings
of the ASME Turbo Expo, 1:685–693.
- Fiori, F., Di Lecce, G., Boselli, E., Pieralisi, G.,
& Frega, N. G. (2014) Effects of olive paste fast
preheating on the quality of extra virgin olive oil
during storage. LWT—Food Science and Tech-
nology, 58:511–518.
- Fortini, M., Migliorini, M., Cherubini, C., Mase-
lla, P., & Parenti, A. (2016) Shelf life and quality
of olive oil filtered without vertical centrifuga-
tion. European Journal of Lipid Science and
Technology, 118:1213–1222.
- Frankel, E., Bakhouche, A., Lozano-Sanchez, J.,
Segura- Carretero, A., & Fernandez-Gutierrez, A.
(2013) Literature review on production process
to obtain extra virgin olive oil enriched in bioac-
tive compounds. Potential use of byproducts as
alternative sources of polyphenols. Journal of
Agricultural and Food Chemistry, 61:5179–5188.
- Frega, N., Mozzon, M., & Lercker, G. (1999)
Effects of free fatty acids on oxidative stability
of vegetable oil. Journal of the American Oil
Chemists’ Society, 76:325–329.
- Gambacorta, G., Faccia, M., Previtali, M.
A., Pati, S., Notte, E. L., & Baiano, A. (2010)
Effects of olive maturation and stoning on qua-
lity indices and antioxidant content of extra vir-
gin oils (cv. Coratina) during storage. Journal of
Food Science, 75:C229–C235.
- García, A., Brenes, M., José Moyano, M., Alba,
J., García, P., & Garrido, A. (2001) Improvement
of phenolic compound content in virgin olive
oils by using enzymes during malaxation. Jour-
nal of Food Engineering, 48:189–194.
- Gimeno, E., Castellote, A. I., Ramuela-Raven-
tos, R. M., De La Torre, M. C., & Lopez-Sabater,
M. C. (2002) The effects of harvest and extrac-
tion methods on the antioxidant content (pheno-
lics, atocopherol, and b-carotene) in virgin olive
oil. Food Chemistry, 78: 207–211.
- Gomez-Rico, A., Inarejos-Garci, A. M., Salvador,
M. D., & Fregapane, G. (2009) Effect of Malaxa-
tion conditions on phenol and volatile profiles in
olive paste and the corresponding virgin olive
oils (Olea europaea L. cv. Cornicabra). Journal of
Agricultural and Food Chemistry, 57:3587–3595.
- Gómez-Rico, A., Salvador, M. D., Moriana, A.,
Pérez, D., Olmedilla, N., Ribas, F., & Fregapane,
G. (2007) Influence of different irrigation strate-
gies in a traditional Cornicabra cv. Olive orchard
on virgin olive oil composition and quality. Food
Chemistry, 100:568–578.
- Guerrini, L., Masella, P., Migliorini, M., Cheru-
bini, C., & Parenti, A. (2015) Addition of a steel
pre-filter to improve plate filter-press perfor-
mance in olive oil filtration. Journal of Food
Engineering, 157: 84–87.
- Guerrini, L., Migliorini, M., Giusti, M., & Parenti,
A. (2017) The influence of crusher speed on extra
virgin olive oil characteristics. European Journal
of Lipid Science and Technology, 119:1600156.
- Guerrini, L., Pantani, O. L., & Parenti, A. (2016)
The impact of vertical centrifugation on olive oil
quality. Journal of Food Process Engineering,
40:e12489.
- Guillaume, C., Gertz, C., & Ravetti, L. (2014)
Pyropheophytin α and 1,2-diacyl-glycerols over
time under different storage conditions in natural
olive oils. Journal of the American Oil Chemists’
Society, 91:697–709.
- Gutierrez, F., Jimenez, B., Ruiz, A., & Albi, M.
A. (1999) Effect of olive ripeness on the oxidati-
ve stability of virgin olive oil extracted from the
varieties Picual and Hojiblanca and on the diffe-
rent components involved. Journal of Agricultu-
ral and Food Chemistry, 47: 121–127.
- Inarejos-García, A. M., Gómez-Rico, A., Salva-
dor, M. D., & Fregapane, G. (2009) Influence of
malaxation conditions on virgin olive oil yield,
overall quality and composition. European Food
Research and Technology, 228:671–677.
- Inglese, P., Famiani, F., Galvano, F., Servili, M.,
Esposto, S., & Urbani, S. (2011) Horticultural
reviews. Hoboken, NJ: John Wiley & Sons.
- International Olive Oil Council. (2018)
COI/T.15/NC no 3/rev. 12, June 2018, Trade stan-
dard applying to olive oils and olivepomace oils.
International Olive Oil Council, Madrid, Spain.
- Iqdiam, B. M., Mostafa, H., Goodrich-Schnei-
der, R., Baker, G. L., Welt, B., & Marshall, M.
R. (2018) High power ultrasound: Impact on oli-
ve paste temperature, Malaxation time, extrac-
tion efficiency, and characteristics of extra vir-
gin olive oil. Food and Bioprocess Technology,
11:634–644.
- Jabeur, H., Zribi, A., & Bouaziz, M. (2017)
Changes in chemical and sensory characteristics
of Chemlali extra-virgin olive oil as depending
on filtration. European Journal of Lipid Science
and Technology, 119:1500602.
- Jimenez, B., Sánchez-Ortiz, A., Lorenzo, M. L.,
& Rivas, A. (2015) Effect of agronomical prac-
tices on the nutritional quality of virgin olive oil
at different ripening stages. Journal of the Ame-
rican Oil Chemists’ Society, 92:1491–1501.
- Jolayemi, O. S., Tokatli, F., & Ozen, B. (2016)
Effects of malaxation temperature and harvest
time on the chemical characteristics of olive oils.
Food Chemistry, 211:776–783.
- Jukic Špika, M., Kraljic, K., Koprivnjak, O.,
Škevin, D., Žanetic, M., & Katalinic, M. (2015)
Effect of agronomical factors and storage con-
ditions on the tocopherol content of Oblica and
Leccino virgin olive oils. Journal of the Ameri-
can Oil Chemists’ Society, 92:1293–1301.
- Juliano, P., Bainczyk, F., Swiergon, P., Supri-
yatna, M. I. M., Guillaume, C., Ravetti, L., …
Xu, X.-Q. (2017) Extraction of olive oil assisted
by high-frequency ultrasound standing waves.
Ultrasonics Sonochemistry, 38:104–114.
- Kalogeropoulos, N., Kaliora, A. C., Artemiou,
A., & Giogios, I. (2014) Composition, volatile
profiles and functional properties of virgin oli-
ve oils produced by two-phase vs three-phase
centrifugal decanters. LWT—Food Science and
Technology, 58:272–279.
- Kalogianni, E. P. (2015) Olive oil quality as
affected by process parameters. 13th Euro
fed lipid congress “fats, oils and lipids: New
challenges in technology, quality control and
health”, 27–30 September 2015. Florence, Italy.
- Kalogianni, E. P., Georgiou, D., & Exarhopou-
los, S. (2019) Olive oil droplet coalescence
during malaxation. Journal of Food Engineering,
240:99–104.
- Kalogianni, E. P., Salvaras, P., Bechtsis, D. &
Stergiopoulos, F. (2017) A monitoring and con-
trol software tool to assess process and produc-
tion data in olive oil production units. CEUR
Workshop Proceedings, 2030:284–292.
- Kalua, C. M., Bedgood, D. R., Bishop, A. G., &
Prenzler, P. D. (2006) Changes in volatile and
phenolic compounds with malaxation time and
temperature during virgin olive oil production.
Journal of Agricultural and Food Chemistry,
54:7641–7651.
- Kapellakis, I. E., Tsagarakis, K. P., & Crowther,
J. C. (2008) Olive oil history, production and by-
product management. Reviews in Environmental
Science and Biotechnology, 7:1–26.
- Kiritsakis, A., & Markakis, P. (1987) Olive oil: A
review. Advances in Food Research, 31:453–482.
- Kiritsakis, K., Melliou, E., Magiatis, P., & Gera-
sopoulos, D. (2017) Enhancement of bioactive
phenols and quality values of olive oil by recy-
cling olive mill waste water. Journal of the Ame-
rican Oil Chemists’ Society, 94:1077–1085.
- Klen, T. J., & Vodopivec, B. M. (2012) The fate
of olive fruit phenols during commercial olive
oil processing: Traditional press versus conti-
nuous two- and three-phase centrifuge. LWT—
Food Science and Technology, 49:267–274.
- Kosma, I., Vatavali, K., Kontakos, S., Konto-
minas, M., Kiritsakis, A., & Badeka, A. (2017)
Geographical differentiation of Greek extra vir-
gin olive oil from late-harvested Koroneiki culti-
var fruits. Journal of the American Oil Chemists’
Society, 94: 1373–1384.
- Koutsaftakis, A., Kotsifaki, F., Papamanoliouda-
ki, A., & Stefanoudaki, E. (2002) Effect of olive
crushing parameters on the qualitative charac-
teristics of virgin olive oil. Acta Horticulturae,
586:645–648.
- Lavelli, V., & Bondesan, L. (2005) Secoiridoids,
tocopherols, and antioxidant activity of mono-
varietal extra virgin olive oils extracted from
A&G 118
• Tomo XXX • Vol. 1 • 76-99 • (2020)
96
· A C e IT e S eSP e CIA le S ·
and the quality strategy for olive oil. Official
Journal, L201, 4–7.
- EC. (1991) Commission regulation (EEC) no.
2568/91 of 11 July 1991 on the characteristics of
olive oil and olive-residue oil and on the relevant
methods of analysis. Official Journal, L 248,
0001– 0083.
- Espinola, F., Moya, M., De Torres, A., & Castro,
E. (2015) Comparative study of coadjuvants for
extraction of olive oil. European Food Research
and Technology, 241:759–768.
- Espinola, F., Moya, M., Fernandez, D. G., & Cas-
tro, E. (2009) Improved extraction of virgin olive
oil using calcium carbonate as coadjuvant extrac-
tant. Journal of Food Engineering, 92:112–118.
- Espinola, F., Moya, M., Fernandez, D. G., &
Castro, E. (2011) Modelling of virgin olive oil
extraction using response surface methodology.
International Journal of Food Science & Techno-
logy, 46:2576–2583.
- Esposto, S., Veneziani, G., Taticchi, A., Selvag-
gini, R., Urbani, S., Di Maio, I., … Servili, M.
(2013) Flash thermal conditioning of olive pas-
tes during the olive oil mechanical extraction
process: Impact on the structural modifications
of pastes and oil quality. Journal of Agricultural
and Food Chemistry, 61:4953–4960.
- Fantozzi, F., D’Alessandro, B., Bartocci, P.,
Desideri, U., & Bidini, G. (2010) Assessment of
the energy conversion of whole oil fruits with a
pyrolysis and gas turbine process. Proceedings
of the ASME Turbo Expo, 1:685–693.
- Fiori, F., Di Lecce, G., Boselli, E., Pieralisi, G.,
& Frega, N. G. (2014) Effects of olive paste fast
preheating on the quality of extra virgin olive oil
during storage. LWT—Food Science and Tech-
nology, 58:511–518.
- Fortini, M., Migliorini, M., Cherubini, C., Mase-
lla, P., & Parenti, A. (2016) Shelf life and quality
of olive oil filtered without vertical centrifuga-
tion. European Journal of Lipid Science and
Technology, 118:1213–1222.
- Frankel, E., Bakhouche, A., Lozano-Sanchez, J.,
Segura- Carretero, A., & Fernandez-Gutierrez, A.
(2013) Literature review on production process
to obtain extra virgin olive oil enriched in bioac-
tive compounds. Potential use of byproducts as
alternative sources of polyphenols. Journal of
Agricultural and Food Chemistry, 61:5179–5188.
- Frega, N., Mozzon, M., & Lercker, G. (1999)
Effects of free fatty acids on oxidative stability
of vegetable oil. Journal of the American Oil
Chemists’ Society, 76:325–329.
- Gambacorta, G., Faccia, M., Previtali, M.
A., Pati, S., Notte, E. L., & Baiano, A. (2010)
Effects of olive maturation and stoning on qua-
lity indices and antioxidant content of extra vir-
gin oils (cv. Coratina) during storage. Journal of
Food Science, 75:C229–C235.
- García, A., Brenes, M., José Moyano, M., Alba,
J., García, P., & Garrido, A. (2001) Improvement
of phenolic compound content in virgin olive
oils by using enzymes during malaxation. Jour-
nal of Food Engineering, 48:189–194.
- Gimeno, E., Castellote, A. I., Ramuela-Raven-
tos, R. M., De La Torre, M. C., & Lopez-Sabater,
M. C. (2002) The effects of harvest and extrac-
tion methods on the antioxidant content (pheno-
lics, atocopherol, and b-carotene) in virgin olive
oil. Food Chemistry, 78: 207–211.
- Gomez-Rico, A., Inarejos-Garci, A. M., Salvador,
M. D., & Fregapane, G. (2009) Effect of Malaxa-
tion conditions on phenol and volatile profiles in
olive paste and the corresponding virgin olive
oils (Olea europaea L. cv. Cornicabra). Journal of
Agricultural and Food Chemistry, 57:3587–3595.
- Gómez-Rico, A., Salvador, M. D., Moriana, A.,
Pérez, D., Olmedilla, N., Ribas, F., & Fregapane,
G. (2007) Influence of different irrigation strate-
gies in a traditional Cornicabra cv. Olive orchard
on virgin olive oil composition and quality. Food
Chemistry, 100:568–578.
- Guerrini, L., Masella, P., Migliorini, M., Cheru-
bini, C., & Parenti, A. (2015) Addition of a steel
pre-filter to improve plate filter-press perfor-
mance in olive oil filtration. Journal of Food
Engineering, 157: 84–87.
- Guerrini, L., Migliorini, M., Giusti, M., & Parenti,
A. (2017) The influence of crusher speed on extra
virgin olive oil characteristics. European Journal
of Lipid Science and Technology, 119:1600156.
- Guerrini, L., Pantani, O. L., & Parenti, A. (2016)
The impact of vertical centrifugation on olive oil
quality. Journal of Food Process Engineering,
40:e12489.
- Guillaume, C., Gertz, C., & Ravetti, L. (2014)
Pyropheophytin α and 1,2-diacyl-glycerols over
time under different storage conditions in natural
olive oils. Journal of the American Oil Chemists’
Society, 91:697–709.
- Gutierrez, F., Jimenez, B., Ruiz, A., & Albi, M.
A. (1999) Effect of olive ripeness on the oxidati-
ve stability of virgin olive oil extracted from the
varieties Picual and Hojiblanca and on the diffe-
rent components involved. Journal of Agricultu-
ral and Food Chemistry, 47: 121–127.
- Inarejos-García, A. M., Gómez-Rico, A., Salva-
dor, M. D., & Fregapane, G. (2009) Influence of
malaxation conditions on virgin olive oil yield,
overall quality and composition. European Food
Research and Technology, 228:671–677.
- Inglese, P., Famiani, F., Galvano, F., Servili, M.,
Esposto, S., & Urbani, S. (2011) Horticultural
reviews. Hoboken, NJ: John Wiley & Sons.
- International Olive Oil Council. (2018)
COI/T.15/NC no 3/rev. 12, June 2018, Trade stan-
dard applying to olive oils and olivepomace oils.
International Olive Oil Council, Madrid, Spain.
- Iqdiam, B. M., Mostafa, H., Goodrich-Schnei-
der, R., Baker, G. L., Welt, B., & Marshall, M.
R. (2018) High power ultrasound: Impact on oli-
ve paste temperature, Malaxation time, extrac-
tion efficiency, and characteristics of extra vir-
gin olive oil. Food and Bioprocess Technology,
11:634–644.
- Jabeur, H., Zribi, A., & Bouaziz, M. (2017)
Changes in chemical and sensory characteristics
of Chemlali extra-virgin olive oil as depending
on filtration. European Journal of Lipid Science
and Technology, 119:1500602.
- Jimenez, B., Sánchez-Ortiz, A., Lorenzo, M. L.,
& Rivas, A. (2015) Effect of agronomical prac-
tices on the nutritional quality of virgin olive oil
at different ripening stages. Journal of the Ame-
rican Oil Chemists’ Society, 92:1491–1501.
- Jolayemi, O. S., Tokatli, F., & Ozen, B. (2016)
Effects of malaxation temperature and harvest
time on the chemical characteristics of olive oils.
Food Chemistry, 211:776–783.
- Jukic Špika, M., Kraljic, K., Koprivnjak, O.,
Škevin, D., Žanetic, M., & Katalinic, M. (2015)
Effect of agronomical factors and storage con-
ditions on the tocopherol content of Oblica and
Leccino virgin olive oils. Journal of the Ameri-
can Oil Chemists’ Society, 92:1293–1301.
- Juliano, P., Bainczyk, F., Swiergon, P., Supri-
yatna, M. I. M., Guillaume, C., Ravetti, L., …
Xu, X.-Q. (2017) Extraction of olive oil assisted
by high-frequency ultrasound standing waves.
Ultrasonics Sonochemistry, 38:104–114.
- Kalogeropoulos, N., Kaliora, A. C., Artemiou,
A., & Giogios, I. (2014) Composition, volatile
profiles and functional properties of virgin oli-
ve oils produced by two-phase vs three-phase
centrifugal decanters. LWT—Food Science and
Technology, 58:272–279.
- Kalogianni, E. P. (2015) Olive oil quality as
affected by process parameters. 13th Euro
fed lipid congress “fats, oils and lipids: New
challenges in technology, quality control and
health”, 27–30 September 2015. Florence, Italy.
- Kalogianni, E. P., Georgiou, D., & Exarhopou-
los, S. (2019) Olive oil droplet coalescence
during malaxation. Journal of Food Engineering,
240:99–104.
- Kalogianni, E. P., Salvaras, P., Bechtsis, D. &
Stergiopoulos, F. (2017) A monitoring and con-
trol software tool to assess process and produc-
tion data in olive oil production units. CEUR
Workshop Proceedings, 2030:284–292.
- Kalua, C. M., Bedgood, D. R., Bishop, A. G., &
Prenzler, P. D. (2006) Changes in volatile and
phenolic compounds with malaxation time and
temperature during virgin olive oil production.
Journal of Agricultural and Food Chemistry,
54:7641–7651.
- Kapellakis, I. E., Tsagarakis, K. P., & Crowther,
J. C. (2008) Olive oil history, production and by-
product management. Reviews in Environmental
Science and Biotechnology, 7:1–26.
- Kiritsakis, A., & Markakis, P. (1987) Olive oil: A
review. Advances in Food Research, 31:453–482.
- Kiritsakis, K., Melliou, E., Magiatis, P., & Gera-
sopoulos, D. (2017) Enhancement of bioactive
phenols and quality values of olive oil by recy-
cling olive mill waste water. Journal of the Ame-
rican Oil Chemists’ Society, 94:1077–1085.
- Klen, T. J., & Vodopivec, B. M. (2012) The fate
of olive fruit phenols during commercial olive
oil processing: Traditional press versus conti-
nuous two- and three-phase centrifuge. LWT—
Food Science and Technology, 49:267–274.
- Kosma, I., Vatavali, K., Kontakos, S., Konto-
minas, M., Kiritsakis, A., & Badeka, A. (2017)
Geographical differentiation of Greek extra vir-
gin olive oil from late-harvested Koroneiki culti-
var fruits. Journal of the American Oil Chemists’
Society, 94: 1373–1384.
- Koutsaftakis, A., Kotsifaki, F., Papamanoliouda-
ki, A., & Stefanoudaki, E. (2002) Effect of olive
crushing parameters on the qualitative charac-
teristics of virgin olive oil. Acta Horticulturae,
586:645–648.
- Lavelli, V., & Bondesan, L. (2005) Secoiridoids,
tocopherols, and antioxidant activity of mono-
varietal extra virgin olive oils extracted from
A&G 118
• Tomo XXX • Vol. 1 • 76-99 • (2020)
96
· A C e IT e S eSP e CIA le S ·
