Page 109
P. 109
destoned fruits. Journal of Agricultural and Food
Chemistry, 53:1102–1107.
- Leone, A., Esposto, S., Tamborrino, A., Roma-
niello, R., Taticchi, A., Urbani, S., & Servili, M.
(2016) Using a tubular heat exchanger to impro-
ve the conditioning process of the olive paste:
Evaluation of yield and olive oil quality. Euro-
pean Journal of Lipid Science and Technology,
118:308–317.
- Leone, A., Romaniello, R., Tamborrino, A.,
Urbani, S., Servili, M., Amarillo, M., … Juliano,
P. (2018) Application of microwaves and Mega-
sound to olive paste in an industrial olive oil
extraction plant: Impact on virgin olive oil qua-
lity and composition. European Journal of Lipid
Science and Technology, 120:1700261.
- Leone, A., Romaniello, R., Zagaria, R., & Tam-
borrino, A. (2014) Development of a prototype
malaxer to investigate the influence of oxygen
on extra-virgin olive oil quality and yield, to
define a new design of machine. Biosystems
Engineering, 118:95–104.
- Leone, A., Tamborrino, A., Zagaria, R., Sabella,
E., & Romaniello, R. (2015) Plant innovation in
the olive oil extraction process: A comparison
of efficiency and energy consumption between
microwave treatment and traditional malaxation
of olive pastes. Journal of Food Engineering,
146:44–52.
- Lercker, G., Frega, N., Bocci, F., & Mozzon, M.
(1999) Volatile constituents and oxidative stabi-
lity of virgin olive oils: Influence of the knea-
ding of olive-paste. Grasas y Aceites, 50:26–29.
- Lopez-Miranda, J., Perez-Jimenez, F., Ros, E., De
Caterina, R., Badimon, L., Covas, M. I., … Yian-
nakouris, N. (2010) Olive oil and health: Sum-
mary of the II international conference on olive
oil and health consensus report. Nutrition, Meta-
bolism and Cardiovascular Diseases, 20:284–294.
- Lozano-Sánchez, J., Cerretani, L., Bendini, A.,
Gallina-Toschi, T., Segura-Carretero, A., & Fer-
nández-Gutiérrez, A. (2012) New filtration sys-
tems for extra-virgin olive oil: Effect on antioxi-
dant compounds, oxidative stability, and physico-
chemical and sensory properties. Journal of Agri-
cultural and Food Chemistry, 60: 3754–3762.
- Luaces, P., Romero, C., Gutierrez, F., Sanz, C.,
& Perez, A. G. (2007) Contribution of olive seed
to thephenolic profile and related quality para-
meters of virgin olive oil. Journal of the Science
of Food and Agriculture, 87:2721–2727.
- Lukic, I., Žanetic, M., Jukic Špik, M., Lukic,
M., Koprivnjak, O., & Brkic Bubola, K. (2017)
Complex interactive effects of ripening degree,
malaxation duration and temperature on Oblica
cv. Virgin olive oil phenols, volatiles and sen-
sory quality. Food Chemistry, 232:610–620.
- Majetic Germek, V., Butinar, B., Pizzale, L.,
Bucar-Miklavcic, M., Conte, L. S., & Koprivn-
jak, O. (2016) Phenols and volatiles of Istarska
Bjelica and Leccino virgin olive oils produced
with talc, NaCl and KCl as processing aids.
Journal of the American Oil Chemists’ Society,
93:1365–1372.
- Malheiro, R., Casal, S., Teixeira, H., Bento, A.,
& Pereira, J. A. (2013) Effect of olive leaves
addition during the extraction process of over
mature fruits on olive oil quality. Food and Bio-
process Technology, 6:509–521.
- Manara, P., Zabaniotou, A., Vanderghem, C., &
Richel, A. (2014) Lignin extraction from Medi-
terranean agro-wastes: Impact of pretreatment
conditions on lignin chemical structure and
thermal degradation behavior. Catalysis Today,
223:25–34.
- Masella, P., Parenti, A., Spugnoli, P., & Calamai,
L. (2009) Influence of vertical centrifugation on
extra virgin olive oil quality. Journal of the Ame-
rican Oil Chemists’ Society, 86:1137–1140.
- Masella, P., Parenti, A., Spugnoli, P., & Calamai,
L. (2011) Malaxation of olive paste under sealed
conditions. Journal of the American Oil Che-
mists’ Society, 88:871–875.
- Masella, P., Parenti, A., Spugnoli, P., & Calamai,
L. (2012) Vertical centrifugation of virgin olive
oil under inert gas. European Journal of Lipid
Science and Technology, 114:1094–1096.
- Migliorini, M., Cherubini, C., Zanoni, B., Gni,
E., & Berti, A. (2009) Influence of operating
conditions of malaxation on the quality of extra
virgin olive oil. Rivista Italiana Delle Sostanze
Grasse, 86: 92–102.
- Migliorini, M., Mugelli, M., Cherubini, C., Viti,
P., & Zanoni, B. (2006) Influence of O2 on the
quality of virgin olive oil during malaxation.
Journal of the Science of Food and Agriculture,
86: 2140–2146.
- Monteleone, E., Caporale, G., Carlucci, A., &
Pagliarini, E. (1998) Optimisation of extra virgin
olive oil quality. Journal of the Science of Food
and Agriculture, 77:31–37.
- Motilva, M. J., Tovar, M. J., Romero, M. P.,
Alegre, S., & Girona, J. (2000) Influence of
regulated deficit irrigation strategies applied to
olive trees (Arbequina cultivar) on oil yield and
oil composition during the fruit ripening period.
Journal of the Science of Food and Agriculture,
80:2037–2043.
- Moya, M., Espinola, F., Fernandez, D. G., De
Torres, A., Marcos, J., Vilar, J., … Castro, E.
(2010) Industrial trials on coadjuvants for oli-
ve oil extraction. Journal of Food Engineering,
97:57–63.
- Najafian, L., Ghodsvali, A., Haddad Khodaparast,
M. H., & Diosady, L. L. (2009) Aqueous extrac-
tion of virgin olive oil using industrial enzymes.
Food Research International, 42:171–175.
- Nenadis, N., Moutafidou, A., Gerasopoulos, D.,
& Tsimidou, M. Z. (2010) Quality characteris-
tics of olive leaf-olive oil preparations. Euro-
pean Journal of Lipid Science and Technology,
112: 1337–1344.
- Nsir, H., Taamalli, A., Valli, E., Bendini, A.,
Gallina Toschi, T., & Zarrouk, M. (2017) Che-
mical composition and sensory quality of Tuni-
sian ‘Sayali’ virgin olive oils as affected by fruit
ripening: Toward an appropriate harvesting time.
Journal of the American Oil Chemists’ Society,
94:913–922.
- Ouni, Y., Flamini, G., & Zarrouk, M. (2016) The
chemical properties and volatile compounds of
virgin olive oil from Oueslati variety: Influence
of maturity stages in olives. Journal of the Ame-
rican Oil Chemists’ Society, 93:1265–1273.
- Pannelli, G., Servili, M., Servaggini, R., Baldioli,
M., & Montedoro, G. F. (1994) Effect of agrono-
mic and seasonal factors on olive (Olea europaea
L.) production and on the qualitative characteris-
tics of the oil. Acta Horticulturae, 356:239–244.
- Papadimitriou, V., Dulle, M., Wachter, W., Soti-
roudis, T. G., Glatter, O., & Xenakis, A. (2013)
Structure and dynamics of veiled virgin olive
oil: Influence of production conditions and rela-
tion to its antioxidant capacity. Food Biophysics,
8:112–121.
- Parenti, A., Spugnoli, P., Masella, P., & Calamai,
L. (2007) Influence of the extraction process on
dissolved oxygen in olive oil. European Journal
of Lipid Science and Technology, 109: 1180–
1185.
- Parenti, A., Spugnoli, P., Masella, P., & Calamai,
L. (2008) The effect of malaxation temperature
on the virgin olive oil phenolic profile under
laboratory-scale conditions. European Journal of
Lipid Science and Technology, 110:735–741.
- Patumi, M., Dandria, R., Marsilio, V., Fontana-
zza, G., Morelli, G., & Lanza, B. (2002) Olive
and olive oil quality after intensive monocone
olive growing (Olea europaea L., cv Kalamata)
in different irrigation regimes. Food Chemistry,
77:27–34.
- Patumi, M., Terenziani, S., Ridolfi, M., & Fonta-
nazza, G. (2003) Effect of fruit stoning on olive
oil quality. Journal of the American Oil Che-
mists’ Society, 80:249–255.
- Paz Romero, M., Jesús Tovar, M., Ramo, T., &
José Motilva, M. (2003) Effect of crop season on
the composition of virgin olive oil with protected
designation of origin “les Garrigues”. Journal of
the American Oil Chemists’ Society, 80:423–430.
- Peres, F., Martins, L. L., Mourato, M., Vitorino,
C., & Ferreira- Dias, S. (2016) Bioactive com-
pounds of Portuguese virgin olive oils discrimi-
nate cultivar and ripening stage. Journal of the
American Oil Chemists’ Society, 98:1137–1147.
- Pérez, A. G., Romero, C., Yousfi, K., & García, J.
M. (2008) Modulation of olive oil quality using
NaCl as extraction Coadjuvant. Journal of the
American Oil Chemists’ Society, 85:685–691.
- Piacquadio, P., De Stefano, G., & Sciancalepo-
re, V. (1998) Quality of virgin olive oil extrac-
ted with the new centrifugation system using a
two-phases decanter. European Journal of Lipid
Science and Technology, 100:472–474.
- Polari, J. J., Garcí-Aguirre, D., Olmo-García, L.,
Carrasco-Pancorbo, A., & Wang, S. C. (2018a)
Impact of industrial hammer mill rotor speed on
extraction efficiency and quality of extra virgin
olive oil. Food Chemistry, 242:362–368.
- Polari, J. J., Garcí-Aguirre, D., Olmo-García, L.,
Carrasco-Pancorbo, A., & Wang, S. C. (2018b)
Interactions between hammer mill crushing
variables and Malaxation time during conti-
nuous olive oil extraction. European Journal of
Lipid Science and Technology, 120:1800097.
- Preedy, V. R., & Watson, R. R. (2010) Olives
and olive oil in health and disease prevention.
Tokyo, Japan: Academic Press.
- Preziuso, S. M., Di Serio, M. G., Biasone, A.,
Vito, R., Mucciarella, M. R., & Di Giovacchino,
L. (2010) Influence of olive crushing methods
on the yields and oil characteristics. Euro-
pean Journal of Lipid Science and Technology,
112:1345–1355.
- Psaltopoulou, T., Naska, A., Orfanos, P., Tricho-
poulos, D., Mountokalakis, T., & Trichopoulou,
A. (2004) Olive oil, the Mediterranean diet, and
A&G 118
• Tomo XXX • Vol. 1 • 76-99 • (2020)
97
El procesamiento de aceite de oliva: Estado actual del conocimiento, brechas en la literatura y perspectivas futuras
Chemistry, 53:1102–1107.
- Leone, A., Esposto, S., Tamborrino, A., Roma-
niello, R., Taticchi, A., Urbani, S., & Servili, M.
(2016) Using a tubular heat exchanger to impro-
ve the conditioning process of the olive paste:
Evaluation of yield and olive oil quality. Euro-
pean Journal of Lipid Science and Technology,
118:308–317.
- Leone, A., Romaniello, R., Tamborrino, A.,
Urbani, S., Servili, M., Amarillo, M., … Juliano,
P. (2018) Application of microwaves and Mega-
sound to olive paste in an industrial olive oil
extraction plant: Impact on virgin olive oil qua-
lity and composition. European Journal of Lipid
Science and Technology, 120:1700261.
- Leone, A., Romaniello, R., Zagaria, R., & Tam-
borrino, A. (2014) Development of a prototype
malaxer to investigate the influence of oxygen
on extra-virgin olive oil quality and yield, to
define a new design of machine. Biosystems
Engineering, 118:95–104.
- Leone, A., Tamborrino, A., Zagaria, R., Sabella,
E., & Romaniello, R. (2015) Plant innovation in
the olive oil extraction process: A comparison
of efficiency and energy consumption between
microwave treatment and traditional malaxation
of olive pastes. Journal of Food Engineering,
146:44–52.
- Lercker, G., Frega, N., Bocci, F., & Mozzon, M.
(1999) Volatile constituents and oxidative stabi-
lity of virgin olive oils: Influence of the knea-
ding of olive-paste. Grasas y Aceites, 50:26–29.
- Lopez-Miranda, J., Perez-Jimenez, F., Ros, E., De
Caterina, R., Badimon, L., Covas, M. I., … Yian-
nakouris, N. (2010) Olive oil and health: Sum-
mary of the II international conference on olive
oil and health consensus report. Nutrition, Meta-
bolism and Cardiovascular Diseases, 20:284–294.
- Lozano-Sánchez, J., Cerretani, L., Bendini, A.,
Gallina-Toschi, T., Segura-Carretero, A., & Fer-
nández-Gutiérrez, A. (2012) New filtration sys-
tems for extra-virgin olive oil: Effect on antioxi-
dant compounds, oxidative stability, and physico-
chemical and sensory properties. Journal of Agri-
cultural and Food Chemistry, 60: 3754–3762.
- Luaces, P., Romero, C., Gutierrez, F., Sanz, C.,
& Perez, A. G. (2007) Contribution of olive seed
to thephenolic profile and related quality para-
meters of virgin olive oil. Journal of the Science
of Food and Agriculture, 87:2721–2727.
- Lukic, I., Žanetic, M., Jukic Špik, M., Lukic,
M., Koprivnjak, O., & Brkic Bubola, K. (2017)
Complex interactive effects of ripening degree,
malaxation duration and temperature on Oblica
cv. Virgin olive oil phenols, volatiles and sen-
sory quality. Food Chemistry, 232:610–620.
- Majetic Germek, V., Butinar, B., Pizzale, L.,
Bucar-Miklavcic, M., Conte, L. S., & Koprivn-
jak, O. (2016) Phenols and volatiles of Istarska
Bjelica and Leccino virgin olive oils produced
with talc, NaCl and KCl as processing aids.
Journal of the American Oil Chemists’ Society,
93:1365–1372.
- Malheiro, R., Casal, S., Teixeira, H., Bento, A.,
& Pereira, J. A. (2013) Effect of olive leaves
addition during the extraction process of over
mature fruits on olive oil quality. Food and Bio-
process Technology, 6:509–521.
- Manara, P., Zabaniotou, A., Vanderghem, C., &
Richel, A. (2014) Lignin extraction from Medi-
terranean agro-wastes: Impact of pretreatment
conditions on lignin chemical structure and
thermal degradation behavior. Catalysis Today,
223:25–34.
- Masella, P., Parenti, A., Spugnoli, P., & Calamai,
L. (2009) Influence of vertical centrifugation on
extra virgin olive oil quality. Journal of the Ame-
rican Oil Chemists’ Society, 86:1137–1140.
- Masella, P., Parenti, A., Spugnoli, P., & Calamai,
L. (2011) Malaxation of olive paste under sealed
conditions. Journal of the American Oil Che-
mists’ Society, 88:871–875.
- Masella, P., Parenti, A., Spugnoli, P., & Calamai,
L. (2012) Vertical centrifugation of virgin olive
oil under inert gas. European Journal of Lipid
Science and Technology, 114:1094–1096.
- Migliorini, M., Cherubini, C., Zanoni, B., Gni,
E., & Berti, A. (2009) Influence of operating
conditions of malaxation on the quality of extra
virgin olive oil. Rivista Italiana Delle Sostanze
Grasse, 86: 92–102.
- Migliorini, M., Mugelli, M., Cherubini, C., Viti,
P., & Zanoni, B. (2006) Influence of O2 on the
quality of virgin olive oil during malaxation.
Journal of the Science of Food and Agriculture,
86: 2140–2146.
- Monteleone, E., Caporale, G., Carlucci, A., &
Pagliarini, E. (1998) Optimisation of extra virgin
olive oil quality. Journal of the Science of Food
and Agriculture, 77:31–37.
- Motilva, M. J., Tovar, M. J., Romero, M. P.,
Alegre, S., & Girona, J. (2000) Influence of
regulated deficit irrigation strategies applied to
olive trees (Arbequina cultivar) on oil yield and
oil composition during the fruit ripening period.
Journal of the Science of Food and Agriculture,
80:2037–2043.
- Moya, M., Espinola, F., Fernandez, D. G., De
Torres, A., Marcos, J., Vilar, J., … Castro, E.
(2010) Industrial trials on coadjuvants for oli-
ve oil extraction. Journal of Food Engineering,
97:57–63.
- Najafian, L., Ghodsvali, A., Haddad Khodaparast,
M. H., & Diosady, L. L. (2009) Aqueous extrac-
tion of virgin olive oil using industrial enzymes.
Food Research International, 42:171–175.
- Nenadis, N., Moutafidou, A., Gerasopoulos, D.,
& Tsimidou, M. Z. (2010) Quality characteris-
tics of olive leaf-olive oil preparations. Euro-
pean Journal of Lipid Science and Technology,
112: 1337–1344.
- Nsir, H., Taamalli, A., Valli, E., Bendini, A.,
Gallina Toschi, T., & Zarrouk, M. (2017) Che-
mical composition and sensory quality of Tuni-
sian ‘Sayali’ virgin olive oils as affected by fruit
ripening: Toward an appropriate harvesting time.
Journal of the American Oil Chemists’ Society,
94:913–922.
- Ouni, Y., Flamini, G., & Zarrouk, M. (2016) The
chemical properties and volatile compounds of
virgin olive oil from Oueslati variety: Influence
of maturity stages in olives. Journal of the Ame-
rican Oil Chemists’ Society, 93:1265–1273.
- Pannelli, G., Servili, M., Servaggini, R., Baldioli,
M., & Montedoro, G. F. (1994) Effect of agrono-
mic and seasonal factors on olive (Olea europaea
L.) production and on the qualitative characteris-
tics of the oil. Acta Horticulturae, 356:239–244.
- Papadimitriou, V., Dulle, M., Wachter, W., Soti-
roudis, T. G., Glatter, O., & Xenakis, A. (2013)
Structure and dynamics of veiled virgin olive
oil: Influence of production conditions and rela-
tion to its antioxidant capacity. Food Biophysics,
8:112–121.
- Parenti, A., Spugnoli, P., Masella, P., & Calamai,
L. (2007) Influence of the extraction process on
dissolved oxygen in olive oil. European Journal
of Lipid Science and Technology, 109: 1180–
1185.
- Parenti, A., Spugnoli, P., Masella, P., & Calamai,
L. (2008) The effect of malaxation temperature
on the virgin olive oil phenolic profile under
laboratory-scale conditions. European Journal of
Lipid Science and Technology, 110:735–741.
- Patumi, M., Dandria, R., Marsilio, V., Fontana-
zza, G., Morelli, G., & Lanza, B. (2002) Olive
and olive oil quality after intensive monocone
olive growing (Olea europaea L., cv Kalamata)
in different irrigation regimes. Food Chemistry,
77:27–34.
- Patumi, M., Terenziani, S., Ridolfi, M., & Fonta-
nazza, G. (2003) Effect of fruit stoning on olive
oil quality. Journal of the American Oil Che-
mists’ Society, 80:249–255.
- Paz Romero, M., Jesús Tovar, M., Ramo, T., &
José Motilva, M. (2003) Effect of crop season on
the composition of virgin olive oil with protected
designation of origin “les Garrigues”. Journal of
the American Oil Chemists’ Society, 80:423–430.
- Peres, F., Martins, L. L., Mourato, M., Vitorino,
C., & Ferreira- Dias, S. (2016) Bioactive com-
pounds of Portuguese virgin olive oils discrimi-
nate cultivar and ripening stage. Journal of the
American Oil Chemists’ Society, 98:1137–1147.
- Pérez, A. G., Romero, C., Yousfi, K., & García, J.
M. (2008) Modulation of olive oil quality using
NaCl as extraction Coadjuvant. Journal of the
American Oil Chemists’ Society, 85:685–691.
- Piacquadio, P., De Stefano, G., & Sciancalepo-
re, V. (1998) Quality of virgin olive oil extrac-
ted with the new centrifugation system using a
two-phases decanter. European Journal of Lipid
Science and Technology, 100:472–474.
- Polari, J. J., Garcí-Aguirre, D., Olmo-García, L.,
Carrasco-Pancorbo, A., & Wang, S. C. (2018a)
Impact of industrial hammer mill rotor speed on
extraction efficiency and quality of extra virgin
olive oil. Food Chemistry, 242:362–368.
- Polari, J. J., Garcí-Aguirre, D., Olmo-García, L.,
Carrasco-Pancorbo, A., & Wang, S. C. (2018b)
Interactions between hammer mill crushing
variables and Malaxation time during conti-
nuous olive oil extraction. European Journal of
Lipid Science and Technology, 120:1800097.
- Preedy, V. R., & Watson, R. R. (2010) Olives
and olive oil in health and disease prevention.
Tokyo, Japan: Academic Press.
- Preziuso, S. M., Di Serio, M. G., Biasone, A.,
Vito, R., Mucciarella, M. R., & Di Giovacchino,
L. (2010) Influence of olive crushing methods
on the yields and oil characteristics. Euro-
pean Journal of Lipid Science and Technology,
112:1345–1355.
- Psaltopoulou, T., Naska, A., Orfanos, P., Tricho-
poulos, D., Mountokalakis, T., & Trichopoulou,
A. (2004) Olive oil, the Mediterranean diet, and
A&G 118
• Tomo XXX • Vol. 1 • 76-99 • (2020)
97
El procesamiento de aceite de oliva: Estado actual del conocimiento, brechas en la literatura y perspectivas futuras
