Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil

The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many facto...

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Autores principales:	Rossella Manganiello, Mauro Pagano, Davide Nucciarelli, Roberto Ciccoritti, Roberto Tomasone, Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Maurizio Servili, Gianluca Veneziani
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	ultrasound technology de-stoning machine extra virgin olive oil qualitative profile chemical composition Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/7697d35d44df468cb9f5e0ca60488d36
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spelling	oai:doaj.org-article:7697d35d44df468cb9f5e0ca60488d362021-11-25T17:36:54ZEffects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil10.3390/foods101128842304-8158https://doaj.org/article/7697d35d44df468cb9f5e0ca60488d362021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2884https://doaj.org/toc/2304-8158The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many factors, particularly the extraction. The use of ultrasound technology in the extraction process does not affect the quality, the composition, and the thermal properties of the oil, facilitating its separation from solids, and it allows the release of active compounds from the olive paste, with a positive influence on the phenolic content. In this study, the impact of ultrasound technologies was evaluated on merceological parameters, quality profile, and organoleptic features of extra virgin olive oils extracted from whole and destoned olives of the three main Italian cultivars (i.e., Peranzana, Canino, and Coratina). The parameters analyzed were influenced by both genotype and treatment, in particular, sonication did not lead to significant changes in the nutraceutical profile of the oils. The de-stoned olives were able to determine a great improvement of oil quality both for phenolic and volatile composition with a significant enhancement of health and sensory properties of the product.Rossella ManganielloMauro PaganoDavide NucciarelliRoberto CiccorittiRoberto TomasoneMaria Gabriella Di SerioLucia GiansantePaolo Del ReMaurizio ServiliGianluca VenezianiMDPI AGarticleultrasound technologyde-stoning machineextra virgin olive oilqualitative profilechemical compositionChemical technologyTP1-1185ENFoods, Vol 10, Iss 2884, p 2884 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ultrasound technology de-stoning machine extra virgin olive oil qualitative profile chemical composition Chemical technology TP1-1185
spellingShingle	ultrasound technology de-stoning machine extra virgin olive oil qualitative profile chemical composition Chemical technology TP1-1185 Rossella Manganiello Mauro Pagano Davide Nucciarelli Roberto Ciccoritti Roberto Tomasone Maria Gabriella Di Serio Lucia Giansante Paolo Del Re Maurizio Servili Gianluca Veneziani Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil
description	The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many factors, particularly the extraction. The use of ultrasound technology in the extraction process does not affect the quality, the composition, and the thermal properties of the oil, facilitating its separation from solids, and it allows the release of active compounds from the olive paste, with a positive influence on the phenolic content. In this study, the impact of ultrasound technologies was evaluated on merceological parameters, quality profile, and organoleptic features of extra virgin olive oils extracted from whole and destoned olives of the three main Italian cultivars (i.e., Peranzana, Canino, and Coratina). The parameters analyzed were influenced by both genotype and treatment, in particular, sonication did not lead to significant changes in the nutraceutical profile of the oils. The de-stoned olives were able to determine a great improvement of oil quality both for phenolic and volatile composition with a significant enhancement of health and sensory properties of the product.
format	article
author	Rossella Manganiello Mauro Pagano Davide Nucciarelli Roberto Ciccoritti Roberto Tomasone Maria Gabriella Di Serio Lucia Giansante Paolo Del Re Maurizio Servili Gianluca Veneziani
author_facet	Rossella Manganiello Mauro Pagano Davide Nucciarelli Roberto Ciccoritti Roberto Tomasone Maria Gabriella Di Serio Lucia Giansante Paolo Del Re Maurizio Servili Gianluca Veneziani
author_sort	Rossella Manganiello
title	Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil
title_short	Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil
title_full	Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil
title_fullStr	Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil
title_full_unstemmed	Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil
title_sort	effects of ultrasound technology on the qualitative properties of italian extra virgin olive oil
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7697d35d44df468cb9f5e0ca60488d36
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Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil

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