Cargando…

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...

Descripción completa

Detalles Bibliográficos
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:	Article
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

Ejemplares similares

The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils
por: Bellumori, Maria, et al.
Publicado: (2019)

Extra Virgin Olive Oil Phenol Extracts Exert Hypocholesterolemic Effects through the Modulation of the LDLR Pathway: In Vitro and Cellular Mechanism of Action Elucidation
por: Lammi, Carmen, et al.
Publicado: (2020)

Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes
por: Lammi, Carmen, et al.
Publicado: (2020)

Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils
por: Paradiso, Vito Michele, et al.
Publicado: (2021)

Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules
por: Cecchi, Lorenzo, et al.
Publicado: (2023)

Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells
por: Faraoni, Paola, et al.
Publicado: (2023)

Correlation between Chemical Characterization and Biological Activity: An Urgent Need for Human Studies Using Extra Virgin Olive Oil
por: De Santis, Stefania, et al.
Publicado: (2022)

The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil Polyphenols
por: Clodoveo, Maria Lisa, et al.
Publicado: (2022)

Phenolic Extracts from Extra Virgin Olive Oils Inhibit Dipeptidyl Peptidase IV Activity: In Vitro, Cellular, and In Silico Molecular Modeling Investigations
por: Lammi, Carmen, et al.
Publicado: (2021)

Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function
por: De Santis, Stefania, et al.
Publicado: (2021)

Exploitation of virgin olive oil by‐products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions
por: Cecchi, Lorenzo, et al.
Publicado: (2021)

AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive Oils
por: Faraoni, Paola, et al.
Publicado: (2023)

Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat
por: Colonna, Maria Antonietta, et al.
Publicado: (2021)

Extra Virgin Olive Oil Phenolic Extract on Human Hepatic HepG2 and Intestinal Caco-2 Cells: Assessment of the Antioxidant Activity and Intestinal Trans-Epithelial Transport
por: Bartolomei, Martina, et al.
Publicado: (2021)

Industrial Ultrasound Applications in the Extra-Virgin Olive Oil Extraction Process: History, Approaches, and Key Questions
por: Clodoveo, Maria Lisa
Publicado: (2019)

Extra virgin olive oil extract rich in secoiridoids induces an anti-inflammatory profile in peripheral blood mononuclear cells from obese children
por: De Santis, Stefania, et al.
Publicado: (2022)

Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)
por: Xie, Pujun, et al.
Publicado: (2021)

Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin
por: Lukić, Igor, et al.
Publicado: (2019)

Bioactive Compounds and Quality of Extra Virgin Olive Oil
por: Jimenez-Lopez, Cecilia, et al.
Publicado: (2020)

Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics
por: Geana, Elisabeta-Irina, et al.
Publicado: (2023)

Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil
por: Cecchi, Lorenzo, et al.
Publicado: (2021)

Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction
por: Conte, Lanfranco, et al.
Publicado: (2020)

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
por: Korkmaz, Aziz
Publicado: (2023)

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life
por: Garcia-Oliveira, Paula, et al.
Publicado: (2021)

Enhanced Nutraceutical Properties of Extra Virgin Olive Oil Extract by Olive Leaf Enrichment
por: Cuffaro, Doretta, et al.
Publicado: (2023)

Extra Virgin Olive Oil: Lesson from Nutrigenomics
por: De Santis, Stefania, et al.
Publicado: (2019)

Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils
por: Astolfi, Maria Luisa, et al.
Publicado: (2021)

Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality
por: Da Ros, Alessio, et al.
Publicado: (2019)

Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
por: Olmo-Cunillera, Alexandra, et al.
Publicado: (2023)

Extra-Virgin Olive Oil from Apulian Cultivars and Intestinal Inflammation
por: Cariello, Marica, et al.
Publicado: (2020)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
por: Servili, Maurizio, et al.
Publicado: (2013)

Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites
por: Serreli, Gabriele, et al.
Publicado: (2018)

Non-Targeted Authentication Approach for Extra Virgin Olive Oil
por: Aykas, Didem Peren, et al.
Publicado: (2020)

Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil
por: Zullo, Biagi Angelo, et al.
Publicado: (2021)

Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves
por: Clodoveo, Maria Lisa, et al.
Publicado: (2021)

Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils
por: Rotondi, Annalisa, et al.
Publicado: (2021)

The Extra Virgin Olive Oil Polyphenol Oleocanthal Exerts Antifibrotic Effects in the Liver
por: Gabbia, Daniela, et al.
Publicado: (2021)

Post-heating Fluorescence-based Alteration and Adulteration Detection of Extra Virgin Olive Oil
por: Hamdy, Omnia, et al.
Publicado: (2023)

Hydrogen/Deuterium Exchange Mass Spectrometry for Probing the Isomeric Forms of Oleocanthal and Oleacin in Extra Virgin Olive Oils
por: Abbattista, Ramona, et al.
Publicado: (2023)

Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil—Literature Update
por: Frangipane, Maria Teresa, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_hufa1dpoac04ichca11cvfjlm4