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Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation

The use of innovative systems, such as the heat exchanger, for production of extra virgin olive oil should allow maintenance of the same quality of those oils derived from traditional processes, and presents specific advantages. The performance of this system was evaluated by (i) determining the par...

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Autores principales: Cecchi, Lorenzo, Bellumori, Maria, Corbo, Filomena, Milani, Gualtiero, Clodoveo, Maria Lisa, Mulinacci, Nadia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651205/
https://www.ncbi.nlm.nih.gov/pubmed/31252634
http://dx.doi.org/10.3390/molecules24132379
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author Cecchi, Lorenzo
Bellumori, Maria
Corbo, Filomena
Milani, Gualtiero
Clodoveo, Maria Lisa
Mulinacci, Nadia
author_facet Cecchi, Lorenzo
Bellumori, Maria
Corbo, Filomena
Milani, Gualtiero
Clodoveo, Maria Lisa
Mulinacci, Nadia
author_sort Cecchi, Lorenzo
collection PubMed
description The use of innovative systems, such as the heat exchanger, for production of extra virgin olive oil should allow maintenance of the same quality of those oils derived from traditional processes, and presents specific advantages. The performance of this system was evaluated by (i) determining the parameters directly measurable by the olive millers (i.e., end-user validation based on the production yields when the plant is located in different processing lines) and (ii) assessing the product quality through estimation of the content of phenolic and volatile compounds. The phenols were determined by High Performance Liquid Chromatography with Diode Array Detector (HPLC–DAD) before and after acidic hydrolysis while the volatile fraction was studied by Head-Space Solid-Phase-Micro-Extraction Gas-Chromatography with Mass Detector (HS–SPME–GC–MS). The use of the sono-heat-exchanger presents several advantages: it is a flexible machine, able to interface with all devices of the world’s leading manufacturers of the Extra Virgin Olive Oil (EVOO) extraction plant, and it guarantees shorter processing times and energy savings. Our results also pointed out its capability to increase the oil yields up to 5.5%, particularly when it extracts oil from unripe fruits, which in traditional processes yield oils with higher phenolic contents, but with lower oil yields. Overall, the quality of virgin olive oils was maintained, avoiding decreases of phenolic content or detrimental effects on the sensory characteristics.
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spelling pubmed-66512052019-08-07 Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation Cecchi, Lorenzo Bellumori, Maria Corbo, Filomena Milani, Gualtiero Clodoveo, Maria Lisa Mulinacci, Nadia Molecules Article The use of innovative systems, such as the heat exchanger, for production of extra virgin olive oil should allow maintenance of the same quality of those oils derived from traditional processes, and presents specific advantages. The performance of this system was evaluated by (i) determining the parameters directly measurable by the olive millers (i.e., end-user validation based on the production yields when the plant is located in different processing lines) and (ii) assessing the product quality through estimation of the content of phenolic and volatile compounds. The phenols were determined by High Performance Liquid Chromatography with Diode Array Detector (HPLC–DAD) before and after acidic hydrolysis while the volatile fraction was studied by Head-Space Solid-Phase-Micro-Extraction Gas-Chromatography with Mass Detector (HS–SPME–GC–MS). The use of the sono-heat-exchanger presents several advantages: it is a flexible machine, able to interface with all devices of the world’s leading manufacturers of the Extra Virgin Olive Oil (EVOO) extraction plant, and it guarantees shorter processing times and energy savings. Our results also pointed out its capability to increase the oil yields up to 5.5%, particularly when it extracts oil from unripe fruits, which in traditional processes yield oils with higher phenolic contents, but with lower oil yields. Overall, the quality of virgin olive oils was maintained, avoiding decreases of phenolic content or detrimental effects on the sensory characteristics. MDPI 2019-06-27 /pmc/articles/PMC6651205/ /pubmed/31252634 http://dx.doi.org/10.3390/molecules24132379 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Cecchi, Lorenzo
Bellumori, Maria
Corbo, Filomena
Milani, Gualtiero
Clodoveo, Maria Lisa
Mulinacci, Nadia
Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation
title Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation
title_full Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation
title_fullStr Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation
title_full_unstemmed Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation
title_short Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation
title_sort implementation of the sono-heat-exchanger in the extra virgin olive oil extraction process: end-user validation and analytical evaluation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651205/
https://www.ncbi.nlm.nih.gov/pubmed/31252634
http://dx.doi.org/10.3390/molecules24132379
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