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The Mineral Oil Hydrocarbon Paradox in Olive Pomace Oils
Foods, 2023 The aim of this work was to understand the actual content of mineral oil hydrocarbons (MOH) in olive pomace oil in order to contribute to the monitoring requested by EFSA for the food groups making a relevant impact on human background exposure.
Raquel B. Gómez-Coca +2 more
doaj +5 more sources
Foods, 2023 In this study, the drying of olive pomace in a hot-air-assisted radio frequency system (HA–RF) was conducted, and its effects on crude olive pomace oil quality were investigated.
Sinem Turan +3 more
doaj +4 more sources
Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation [PDF]
Journal of Chemistry, 2016 In oil-mills, olive-pomace recentrifugation is a common way to reduce pomace moisture and, at the same time, to recover the oil therein. According to current rules, the obtained oil is defined as “crude olive-pomace oil.” The aim of this work is to ...
Antonella Pasqualone +7 more
doaj +2 more sources
Pomace Olive Oil and Endothelial Function
, 2010 Virgin olive oil, as the main fat source of the Mediterranean diet, has been proposed as one of the healthiest dietary oils, since there is increasing evidence demonstrating beneficial effects on the pathophysiology of atherosclerosis. Certainly, a number of experimental studies have revealed that virgin olive oil consumption can have favorable effects
Perona, Javier S. +2 more
openaire +3 more sources
Nutritional and other health properties of olive pomace oil
Critical Reviews in Food Science and Nutrition, 2019 Olive-pomace oil is rich in oleic acid, and thus it can be an interesting dietary fat alternative as it can allow reaching the recommendation of consuming 20% of total diet energy in the form of monounsaturated fatty acids. In addition, olive-pomace oil also contains a wide range of minor components that may contribute to its healthy properties.
Mateos, Raquel +2 more
openaire +4 more sources
Production of pomace olive oil
Grasas y Aceites, 2006 Pomace oil is the principal by-product in olive oil processing and is currently developing considerably due to the technological advances which the mills have undergone in recent years.
Pedro Sánchez Moral +1 more
doaj +5 more sources
Carbon Stable Isotopes and Olive Oil Adulteration with Pomace Oil
Journal of Agricultural and Food Chemistry, 1997 Adulteration of olive oils can be detected by comparison of the 13C/12C ratios as obtained subsequently by high-resolution gas chromatography (HRGC) and isotope ratio mass spectrometry (IRMS). In δ13C values determined for the aliphatic alcoholic fraction of pomace oil, the adulterant was significantly more negative than those of virgin and refined ...
Angerosa, F. +4 more
openaire +3 more sources
Olive oil and pomace olive oil processing
Grasas y Aceites, 2006 Olive oil processing is introduced in food industry at the end of the nineteenth century and a lot of improvements have been initialized since. The steps for refining are, settling, neutralizing, bleaching and deodorizing.
Kostas Antonopoulos +3 more
doaj +4 more sources
Talanta Open, 2021 The development of a standardized method for quantification of olive oil in legal blends with other vegetable oils is required for the marketing of these products according to the European Legislation and, therefore, to protect the consumer.In this paper triacylglycerols, fatty acids, waxes, squalene and the total esterified sterols were analysed and ...
Presti, Giovanni +3 more
openaire +3 more sources
Enrichment of pomace olive oil in triterpenic acids during storage of “Alpeorujo” olive paste
European Journal of Lipid Science and Technology, 2008 AbstractTriterpenic acids are natural compounds present in plants and foods with beneficial properties for human health and thus they are desirable in the food, cosmetics and pharmaceutical industries. Pomace olive is considered a good source of these substances.
García, Aranzazu +4 more
openaire +3 more sources