Extracción y calidad del aceite de oliva

Olive oil extraction sector has improved over the last decades from a technological point of view even in the oil extraction concept. In this manuscript olive oil extraction process, including previous operations, extraction systems and oil storage, has been described and its effect on process yield and oil characteristics. Technology evolution has been reported from the most traditional to the newest designs. Recent advances and future trends applied to the olive oil extraction technology are reported, especially those related to the process automation.El sector de la extracción del aceite de oliva ha mejorado durante las últimas décadas desde el punto de vista tecnológico siempre en el concepto de extracción del aceite. En este artículo el proceso de extracción del aceite de oliva, incluyendo las operaciones previas, sistemas de extracción y almacenamiento del aceite, ha sido descrito, y sus efectos sobre el rendimiento del proceso y características del aceite. La evolución tecnológica se ha relatado desde los diseños más tradicionales hasta los más novedosos. Los avances recientes y las tendencias futuras aplicadas a la tecnología de extracción del aceite de oliva son descritos, especialmente aquellas relacionadas con la automatización de procesos

Empleo de ultrasonidos de potencia en el proceso de elaboración del aceite de oliva virgen. Resultados a nivel de planta de laboratorio

The effects of high-power ultrasound on olive paste, in a laboratory thermomixing operation for virgin olive oil extraction, have been studied. Indirect sonication in a thermomixer with an ultrasound cleaning bath, at 25 kHz, has been applied. A quick heating of olive paste, to optimal temperature conditions and an extractability improvement of the extraction process were found with the sonication of olive paste.The effects of high-power ultrasound on some components of the oil obtained were studied. Free acidity, peroxide value, K270, K232, and bitterness (K225) were determined immediately and 4 months later.Mediante aplicación indirecta con baño ultrasónico de 25 kHz, han sido analizados los efectos de la aplicación de ultrasonidos de potencia sobre la etapa de termobatido del proceso de elaboración del aceite de oliva virgen a nivel de planta de laboratorio. Un rápido calentamiento de la pasta de aceituna molida desde la temperatura ambiente a la temperatura óptima de trabajo (30°C) y una mejora en la extractabilidad del proceso han sido los dos hechos observados más importantes bajo el punto de vista del rendimiento industrial. Las características de los aceites, en cuanto a parámetros de: índice de acidez, índice de peróxidos, K270, K232 y amargor (K225), no se han visto afectadas, en las condiciones en que se han llevado a cabo los ensayos, por el tratamiento de la masa con ultrasonidos de potencia

Gene expression changes in mononuclear cells from patients with metabolic syndrome after acute intake of phenol-rich virgin olive oil

RIGHTS : This article is licensed under the BioMed Central licence at http://www.biomedcentral.com/about/license which is similar to the 'Creative Commons Attribution Licence'. In brief you may : copy, distribute, and display the work; make derivative works; or make commercial use of the work - under the following conditions: the original author must be given credit; for any reuse or distribution, it must be made clear to others what the license terms of this work are.Abstract Background Previous studies have shown that acute intake of high-phenol virgin olive oil reduces pro-inflammatory, pro-oxidant and pro-thrombotic markers compared with low phenols virgin olive oil, but it still remains unclear whether effects attributed to its phenolic fraction are exerted at transcriptional level in vivo. To achieve this goal, we aimed at identifying expression changes in genes which could be mediated by virgin olive oil phenol compounds in the human. Results Postprandial gene expression microarray analysis was performed on peripheral blood mononuclear cells during postprandial period. Two virgin olive oil-based breakfasts with high (398 ppm) and low (70 ppm) content of phenolic compounds were administered to 20 patients suffering from metabolic syndrome following a double-blinded, randomized, crossover design. To eliminate the potential effect that might exist in their usual dietary habits, all subjects followed a similar low-fat, carbohydrate rich diet during the study period. Microarray analysis identified 98 differentially expressed genes (79 underexpressed and 19 overexpressed) when comparing the intake of phenol-rich olive oil with low-phenol olive oil. Many of these genes seem linked to obesity, dyslipemia and type 2 diabetes mellitus. Among these, several genes seem involved in inflammatory processes mediated by transcription factor NF-κB, activator protein-1 transcription factor complex AP-1, cytokines, mitogen-activated protein kinases MAPKs or arachidonic acid pathways. Conclusion This study shows that intake of virgin olive oil based breakfast, which is rich in phenol compounds is able to repress in vivo expression of several pro-inflammatory genes, thereby switching activity of peripheral blood mononuclear cells to a less deleterious inflammatory profile. These results provide at least a partial molecular basis for reduced risk of cardiovascular disease observed in Mediterranean countries, where virgin olive oil represents a main source of dietary fat. Admittedly, other lifestyle factors are also likely to contribute to lowered risk of cardiovascular disease in this region.Published versio

Variability of fatty and composition in olive (Olea europaea L.) progenies

Durante dos años consecutivos se evaluó la composición en ácidos grasos en plantas de semilla procedentes de cruzamientos entre las variedades de olivo "Arbequina", "Frantoio" y "Picual". Mediante cromatografía de gases se analizaron los principales ácidos grasos del aceite de oliva: palmítico (C16:0), palmitoleico (C16:1), esteárico (C18:0), oleico (C18:1) y linoleico (C18:2). Se obtuvieron amplios intervalos de variación para todos los ácidos grasos, tan grandes o incluso mayores que los presentados en la evaluación de colecciones de variedades de olivo. Se encontraron diferencias significativas entre cruzamientos para todos los ácidos grasos analizados excepto palmítico y entre años para todos ellos excepto esteárico. La interacción cruzamiento x año no fue significativa para ninguno de ellos. La amplia variabilidad observada para todos los ácidos grasos representa una base prometedora para obtener nuevas variedades de olivo con aceite de calidad, ya que la propagación vegetativa permite la conservación de las plantas más interesantes