Quality characteristics of olive leaf‐olive oil preparations

Olive leaf‐olive oil preparations were obtained by vigorous mixing at various levels of addition (5, 10, 15%w/w) of new or mature leaves. After removal of the plant material via centrifugation, quality and sensory characteristics of the preparations were determined. Oxidative stability (120°C, 20 L/h) and DPPH radical scavenging were increased ～2–7 fold depending on the level of leaves used due to enrichment with polar phenols, mainly oleuropein, and a‐tocopherol. The extraction process affected the chlorophyll content and organoleptic traits as indicated by acceptability and preference tests (n = 50). Forty‐four % of the panelists identified a strong pungency in preparations with 15% w/w new leaves. Fifty‐four % of them identified a bitter taste in those with 15% w/w mature leaves, which was attributed to high levels of oleuropein (～200 mg/kg oil). Olive leaf‐olive oil preparations had interesting properties regarding antioxidants present that can attract the interest of a functional product market. Practical applications: The wider use of olive oil and derived products is highly desirable. In this sense, the current study presents data that support introduction to the market of a new specialty olive oil based solely on olive tree products (olive oil and leaves). Thus, in addition to olive oil and olive paste, a new product, that is an olive oil enriched with olive leaf antioxidants, especially oleuropein produced via a “green” technique (mechanical means instead of extraction with organic solvent) can be made available for consumers.     

Phenolic profiles of Turkish olives and olive oils

Phenolic compound distribution of Turkish olive cultivars and their matching olive oils together with the influence of growing region were investigated. One hundred and one samples of olives from 18 cultivars were collected during two crop years from west, south and south‐east regions of Turkey. The olives were processed to oils and both olive and olive oil samples were evaluated for their phenolic compound distribution. The results have shown that main phenolics of Turkish olives were tyrosol, oleuropein, p‐coumaric acid, verbascoside, luteolin 7‐O‐glucoside, rutin, trans cinnamic acid, luteolin, apigenin, cyanidin 3‐O‐glucoside and cyanidin 3‐O‐rutinoside. Oleuropein and trans cinnamic acid were present in higher amounts among all phenolics. Principal component analyses showed that the growing region did not have drastic effect on phenolic profile of olives. The major phenolic compounds of olive oils were tyrosol, syringic acid, p‐coumaric acid, luteolin‐7‐O‐glucoside, trans cinnamic acid, luteolin and apigenin. Luteolin is a predominant phenolic compound in almost all oil samples. Total phenol concentrations of Southeast Anatolian oils were found to be lower than those of the other regions.     

Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia

The behaviour of three European olive varieties, Ascolana Tenera, Koroneiki and Picholine, cultivated in the north of Tunisia, was compared to an autochthonous variety, Chétoui. Most of the quality indices and the fatty acid composition showed significant variations between the olive oils. Among the introduced varieties, the Picholine cultivar had the highest value of oleic acid (61%) whereas the Ascolana Tenera cultivar was noteworthy for its lowest content of phenolic compounds (175 mg/kg) and presented the highest level of palmitic acid. The Chétoui variety presented a high content of oleic and linoleic acids. But all samples, both the autochthonous Chétoui and the introduced cultivars, have similar levels of antioxidant compounds, with the exception of phenols. The aroma composition showed significant differences between the oils from the foreign cultivars. The major volatile component was the C‐6 aldehyde fraction whose content varied greatly between the different varieties studied: The E‐2‐hexenal content ranged from 1.6 mg/kg of oil in the Ascolana Tenera variety to >5 mg/kg for the Picholine and Koroneiki cultivars, whereas the Chétoui variety had the lowest levels of volatile compounds, with the exception of the hexanal level which was tenfold higher than in the foreign cultivars. Therefore, our results showed that two of the introduced varieties, Koroneiki and Picholine, showed good adaptation to the Tunisian cultivation conditions. So far, we claim the possibility to develop the successful cultivation of these latter imported varieties in the country.     

Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality

We performed a survey on the yield, quality, and chemical characteristics of virgin olive oils from two olive varieties in Croatian Istria: Frantoio and Ascolana tenera, on Cherry leafroll virus‐infected and virus‐noninfected trees and on two harvest dates. Free acidity, peroxide value, specific spectrophotometric absorptions at 232 and 270 nm, fatty acid composition, total phenols, o‐diphenols, oil color, and pigments were determined. Infected olives had lower oil yield and maturity index versus healthy ones. Oils from infected fruits had significant lower value of K₂₃₂ and K₂₇₀ and very elevated total phenols content compared to those obtained from healthy olives. Infected Frantoio gave a lower content of o‐diphenols than the healthy ones, which is in contrast to infected Ascolana that had higher values. The aim of this study is to determine the chemical changes in virgin olive oils from healthy and infected trees related to virus influence. According to our knowledge, this is the first survey on the possible influence of viruses on olive fruits, oil yield, and virgin olive oil quality. Practical applications : There are only few papers which analyze the influence of viruses on crops (especially influence on wine quality) and their effects on yield or other agronomic parameters. This work evaluates for the first time the impact of Cherry leafroll virus on the quality of virgin olive oil obtained from Frantoio and A. tenera varieties in terms of basic parameters related to the hydrolitic and oxidative status, content in antioxidant compounds, and in pigments as well as in fatty acid composition.     

Two stages catalytic pyrolysis of olive oil waste

A study of the pyrolysis of a waste from the extraction of olive oil has been carried out. The work objective was to characterize the char, tar and gaseous phases generated in the process for their possible utilization in energy generation. On the other hand, the influence of a set of variables has been studied, including the efficacy of the dolomite as catalyst. Finally, as previous step to the design of industrial installations, a kinetic study of the process (catalyzed and uncatalyzed), based in the generation of the principal gases, has been carried out. In the uncatalyzed process only the influence of temperature (400–900 °C) was studied. In the catalytic process, the influence of temperature (500–800 °C) and mass of catalyst (0–100 g) was studied. Also, the dolomite effectiveness as catalyst was evaluated. For this motive, consecutive experiments, without reactivating dolomite, were carried out (0–6 runs), and the yields of solids, liquids and gases were determined. An increase in reaction temperature leads to a decrease in char and tar yield and to an increase in the gas phase yield. When the catalyst is present and when the mass of the same is increased, an important decrease in the tar yield and a high increase in the gas phase yield are produced. This increment in the yield of gases is very significant in the case of hydrogen. In addition, the catalyst is very stable. Your activity remains constant during six consecutive pyrolysis experiments, without need to carry out the reactivation of the same. In the kinetic study carried out, it has been considered that the gases are formed through parallel independent first-order reactions, with different activation energy. For uncatalyzed experiments, the experimental data, once adjusted to the model, provided activation energies of 77.8, 38.6, 70.5 and 16.9 kJ mol^− 1 and the Arrhenius pre-exponential factors of 210.1, 9.9, 775.3 and 0.43 min^− 1 for H₂, CO, CH₄, and CO₂, respectively. For catalyzed experiments (following the same sequence) the activation energies were 15.6, 16.5, 12.7 and 23.3 kJ mol^− 1 and the Arrhenius pre-exponential factors 3.8, 1.4, 4.3 and 3.5 min^− 1.     

Pyrolysis kinetics of olive residue/plastic mixtures by non-isothermal thermogravimetry

The TGA studies of a pyrolytic decomposition of mixtures of olive residue/plastic were carried out. The investigation was made at the temperature ranging from 300 to 1273 K) in the nitrogen atmosphere at four heating rates β = 2, 10, 20 and 50 K min^− 1. High density polyethylene (HDPE), low density polyethylene (LDPE), polypropylene (PP) and polystyrene (PS) were selected as plastic samples. Based on the results obtained, three thermal stages were identified during the thermal degradation. The first two were dominated by the olive residue pyrolysis, while the third was linked to the plastics pyrolysis, which occurred at much higher temperatures. Discrepancies between the experimental and calculated TG/DTG profiles were considered as a measurement of the extent of interactions occurring on pyrolysis olive residue/plastic mixtures. The maximum degradation temperatures of each component in the mixture were higher than those of the individual components. These experimental results indicate a significant synergistic effect during olive residue and plastic co-pyrolysis at the high temperature region. In addition, a kinetic analysis was performed to fit thermogravimetric data. A reasonable fit to the experimental data was obtained for all materials and their mixtures.     

Combined combustion of various phases of olive wastes in a conventional combustor

Spain, the main producer of olive oil in the world, generates a big amount of waste from the olive mills. For the treatment of the two-phases Olive Mill Solid Waste (OMSW), which is obtained in higher proportion in these installations, there are different possibilities, among them, one consists of a differentiated treatment of the waste obtaining as final products, three solid fractions such as olive kernel, pulp and residual olive pomace, and a semiliquid fraction, Concentrated Olive Mill Waste Water (COMWW). This last waste, though presenting a lower contaminating effect than the conventional Olive Mill Waste Water (OMWW), has a high percentage of sodium and remarkable levels of COD and BOD that limit its dumping.For the disposal-use of all these by-products, thermal treatment is the most viable option. For that reason, the main objective of this work is to study the viability, optimum conditions and emissions from the combustion of a fuel mixture consisting of solid waste and different proportions of semisolid waste.     

Improving olive oil quality using CO2 evolved from olive pastes during processing

The effect of blanketing with CO₂, naturally evolved during malaxation of olive pastes, on the quality of virgin olive oil was investigated at lab‐scale. The O₂ depletion was monitored along with CO₂ emission to confirm the previously hypothesized accelerated respiration. Malaxation experiments were conducted for 180 min both in sealed (SC) and in the traditional open‐to‐air conditions to ascertain whether the oil quality was affected by O₂ concentration as afforded by CO₂ blanketing. The quality of olive oils obtained at different time intervals was monitored by total acidity, peroxide value (PV), specific extinction coefficients K₂₃₂ and K₂₇₀, total chlorophyll and total hydrophilic phenols, and HPLC hydrophilic phenols profile. A rapid decrease in oxygen concentration and a simultaneous increase in CO₂ concentration were recorded, confirming the accelerated respiration. The oil produced in SC showed a lower PV and K₂₃₂ coefficient and a higher chlorophyll (10–17 mg/kg) and hydrophilic phenols (110 mg/kg) concentration. No differences in total acidity and K₂₇₀ coefficient were observed. The hydrophilic phenols profile indicated that, at least for the Frantoio cultivar and an advanced ripeness state, the maximal extraction is generally achieved already after 20 min. Most of the individual hydrophilic phenols have higher concentrations (up to 50%) in SC.     

Co-combustion of coal and olive oil industry residues in fluidised bed

Recently new environmental regulations of fossil fuels have further increased interest in the use of waste and biomass for energy generation. Co-combustion is generally viewed as the most cost-effective approach to biomass and wastes utilisation by the electric utility industry.The aim of this paper is to assess the feasibility of co-firing coal and a very specific biomass waste from the olive oil industry: foot cake, in a fluidised bed. This waste is quite difficult material to be used in combustion process, due to its high moisture content and alkaline content in ashes.Two different Spanish coals were selected for this study: a lignite and an anthracite. The combustion tests were carried out in the CIEMAT bubbling fluidised bed pilot plant. In order to study the effect of different parameters on the emissions and combustion efficiency, the tests were done using different operating conditions: furnace temperature, share of foot cake in the mixtures and coal type.The pilot plant tests show that the combustion of foot cake/lignite or anthracite mixtures in bubbling fluidised bed is one way to utilise this biomass residue in energy generation. The presence of foot cake in the mixtures has not any significant effect on the combustion efficiency. SO₂ and NO_x emissions decrease when the amount of foot cake in the mixtures increases, while N₂O emission increases.     

Stabilization of refined olive oil by enrichment with chlorophyll pigments extracted from Chemlali olive leaves

This paper presents the first investigation on the effect of enrichment refined olive oil by chlorophyll pigment extracted from Chemlali olive leaves during storage (6 months). The changes that occurred in the quality indices, fatty acids, sterol, and phenolic content were investigated during the storage of refined olive oil under RT (20°C) and accelerated conditions (50°C) in the dark. Additionally, the pigments (chlorophyll and carotene) changes during 6 months of oil storage were evaluated. At the end of the storage, more than 90% of chlorophyll pigments decomposed in all samples, while, carotene pigment loss was lower showing up to 60 and 85% loss for oil stored at 20 and 50°C, respectively, at the end of storage. The reduction of total phenolic compounds exhibited similar degradation profiles, being reduced by 5% and up to 60% for the enriched refined olive oil stored at 20 and 50°C in 6 months, respectively. In the fatty acid composition, an increase in oleic acid and a decrease in linoleic and linolenic acids were less significant in enriched than non‐enriched refined olive oil. On the other hand, sterol composition was less affected by storage in enriched oil samples. However, the sterol concentration of the oil samples showed an increase in β‐sitosterol, 24‐methylene cholesterol, stigmasterol, and a decrease in cholesterol, Δ5, 24‐stigmastadienol percentage at the end of storage. Based on the Rancimat method, the oils with added leaf pigment extract had the lowest peroxide value and the highest stability. After 6 months of storage, the oxidative resistance of refined olive oil fell to 0.2 and to zero for enriched refined olive oil stored at 20 and 50°C, respectively.     

Specific procedure for analysing steryl glucosides in olive oil

Avoiding any kind of oil sample pretreatment, a fraction containing the steryl glucosides (SG) was directly isolated by SPE. This fraction was derivatised and analysed by GC in order to quantify the SG content. The limit of detection of the method was 0.37 mg/kg and the recovery 90%. Additionally, the identity of the SG was confirmed by MS. We applied the procedure to oil samples of different categories and origins indicating that the only SG that could be quantified in olive oil was β‐sitosteryl glucoside, which was present at concentrations not higher than 3.00 mg/kg. Practical applications: Olive oil is of upmost importance from both the nutritional point of view and from the economic repercussion that fraud may have. Among the many parameters required by the EU in order to determine olive oil characteristics, SG are completely overlooked and no specific methodology has been elaborated so far. We have developed a straightforward protocol for the determination of SG in olive oil. This method can be used to provide an additional identity parameter and a new blend indicator. This method is fast, cheap and easy to perform. Besides, it has a great potential for automation which would allow its routine application. The possibility of applying the procedure to study vegetable oils used in the biodiesel industry is also pointed out.