From olive to olive oil: a general approach

Detalhes bibliográficos
Autor(a) principal: Silva, Bruna Sanches
Data de Publicação: 2021
Outros Autores: Schmiele, Marcio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
DOI: 10.33448/rsd-v10i3.13408
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/13408
Resumo: This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.
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spelling From olive to olive oil: a general approachDe oliveira al aceite de oliva: un enfoque generalDa oliveira ao azeite de oliva: uma abordagem geralLípidesÁcidos grasosOxidación de lípidosOrujo de aceitunaValor agregado.LipídeosÁcidos graxosOxidação lipídicaBagaçoValor agregado.LipidsFatty acidsLipid oxidationOlive pomaceAdded value. This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.El objetivo de este estudio fue realizar una revisión sistemática de la literatura sobre aceituna, métodos de extracción, caracterización física y química y parámetros de identidad y calidad de los aceites de oliva, así como alternativas tecnológicas para el uso de los subproductos. El aceite de oliva es el aceite comestible extraído de los frutos maduros del olivo (Olea europaea L.). Los árboles se cultivan en la Región del Mediterráneo desde hace varios siglos y existen miles de cultivares que difieren en peso, tamaño y características químicas de los frutos. Actualmente, el aceite de oliva se produce en todo el mundo y la plantación de aceitunas se introdujo recientemente en la ciudad de Diamantina, Minas Gerais. El extracto etéreo es compuesto principalmente por ácido oleico y fracciones menores de compuestos fenólicos, fitoesteroles y pigmentos, sustâncias con actividades antioxidantes y bioactivas que promueven la estabilidad oxidativa del aceite y tienen efectos beneficiosos para la salud humana. La principal extracción del aceite de oliva consiste en triturar, prensar y centrifugar, generando subproductos que pueden reutilizar para la recuperación de compuestos o generar nuevos productos en la industria alimentaria. Después de la extracción, el aceite se somete a varios análisis físicos y químicos para definir la identidad y calidad, según estándares internacionales. Las principales características que definen la calidad del aceite de oliva son la acidez total titulable, el índice de peróxidos, el índice de extinción específica en el ultravioleta, el color instrumental y el perfil de ácidos grasos.O objetivo deste estudo foi o de realizar uma abordagem sistemática de literatura sobre as olivas, extração, caracterização e parâmetros de identidade e de qualidade dos azeites, bem como as alternativas tecnológicas de aproveitamento dos resíduos. O azeite de oliva é o óleo comestível extraído dos frutos maduros da oliveira (Olea europaea L.). As árvores são cultivadas na Região Mediterrânea há vários séculos e existem milhares de cultivares que se diferem pelo peso, tamanho e características químicas dos frutos. Atualmente, o azeite de oliva é produzido em todo o mundo e o plantio de olivas foi recentemente introduzido na cidade de Diamantina, Minas Gerais. O extrato etéreo é composto, em maior parte, por ácido oleico e por menores frações de compostos fenólicos, fitoesteróis e pigmentos, substâncias antioxidantes e bioativas que promovem a estabilidade oxidativa do óleo e possuem efeitos benéficos à saúde humana. O principal método de extração do azeite de oliva é composto basicamente por trituração, prensagem e centrifugação, gerando resíduos que podem ser reaproveitados para recuperação de compostos ou geração de novos produtos na indústria alimentícia. Após extraído, o azeite é submetido a diversas análises físicas e químicas para definição do padrão de identidade e qualidade, de acordo com as normas internacionais. As principais características que definem a qualidade do azeite de oliva são a acidez titulável total, índice de peróxidos, extinção específica no ultravioleta, cor instrumental e perfil de ácidos graxos. Research, Society and Development2021-03-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1340810.33448/rsd-v10i3.13408Research, Society and Development; Vol. 10 No. 3; e32210313408Research, Society and Development; Vol. 10 Núm. 3; e32210313408Research, Society and Development; v. 10 n. 3; e322103134082525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/13408/12032Copyright (c) 2021 Bruna Sanches Silva; Marcio Schmielehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Bruna SanchesSchmiele, Marcio2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/13408Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:45.401597Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv From olive to olive oil: a general approach
De oliveira al aceite de oliva: un enfoque general
Da oliveira ao azeite de oliva: uma abordagem geral
title From olive to olive oil: a general approach
spellingShingle From olive to olive oil: a general approach
From olive to olive oil: a general approach
Silva, Bruna Sanches
Lípides
Ácidos grasos
Oxidación de lípidos
Orujo de aceituna
Valor agregado.
Lipídeos
Ácidos graxos
Oxidação lipídica
Bagaço
Valor agregado.
Lipids
Fatty acids
Lipid oxidation
Olive pomace
Added value.
Silva, Bruna Sanches
Lípides
Ácidos grasos
Oxidación de lípidos
Orujo de aceituna
Valor agregado.
Lipídeos
Ácidos graxos
Oxidação lipídica
Bagaço
Valor agregado.
Lipids
Fatty acids
Lipid oxidation
Olive pomace
Added value.
title_short From olive to olive oil: a general approach
title_full From olive to olive oil: a general approach
title_fullStr From olive to olive oil: a general approach
From olive to olive oil: a general approach
title_full_unstemmed From olive to olive oil: a general approach
From olive to olive oil: a general approach
title_sort From olive to olive oil: a general approach
author Silva, Bruna Sanches
author_facet Silva, Bruna Sanches
Silva, Bruna Sanches
Schmiele, Marcio
Schmiele, Marcio
author_role author
author2 Schmiele, Marcio
author2_role author
dc.contributor.author.fl_str_mv Silva, Bruna Sanches
Schmiele, Marcio
dc.subject.por.fl_str_mv Lípides
Ácidos grasos
Oxidación de lípidos
Orujo de aceituna
Valor agregado.
Lipídeos
Ácidos graxos
Oxidação lipídica
Bagaço
Valor agregado.
Lipids
Fatty acids
Lipid oxidation
Olive pomace
Added value.
topic Lípides
Ácidos grasos
Oxidación de lípidos
Orujo de aceituna
Valor agregado.
Lipídeos
Ácidos graxos
Oxidação lipídica
Bagaço
Valor agregado.
Lipids
Fatty acids
Lipid oxidation
Olive pomace
Added value.
description This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-17
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/13408
10.33448/rsd-v10i3.13408
url https://rsdjournal.org/index.php/rsd/article/view/13408
identifier_str_mv 10.33448/rsd-v10i3.13408
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/13408/12032
dc.rights.driver.fl_str_mv Copyright (c) 2021 Bruna Sanches Silva; Marcio Schmiele
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Bruna Sanches Silva; Marcio Schmiele
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 3; e32210313408
Research, Society and Development; Vol. 10 Núm. 3; e32210313408
Research, Society and Development; v. 10 n. 3; e32210313408
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1822178610022187008
dc.identifier.doi.none.fl_str_mv 10.33448/rsd-v10i3.13408

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