| Summary : |
OBJECTIVE 1. Evaluating the effect of olive milling conditions on process oil yield and the extraction of virgin olive oil with singular nutritional and sensory characteristics. Optimising and regulating three olive crushers (Listello, Lacerator and hammer mill) in order to obtain similar particle size. Studying how milling is performed and the effect on olive paste temperature. Furthermore the effect of milling type and grade will be evaluated on oil quality, and how milling affects the sensory and nutritional properties and the compounds related to.
OBJECTIVE 2. Studying the viability of power ultrasound application as alternative technology to the traditional olive paste malaxation or as coadjuvant to accelerate or optimise the olive paste heating. Determining its effect on process oil yield and the nutritional and sensory characteristic of virgin olive oil.
OBJECTIVE 3. Studying the antioxidant and anti inflammatory properties, on cell models, and the antitumor activities in cell models for breast cancer for the main virgin olive oil minor compounds: hydroxityrosol; tyrosol; squalen; maslinic acid; oleanolic acid; erythrodiol; uvaol; dialdehydic form of elenolic acid linked to hydroxitirosol ; aldehydic form of elenolic acid linked to hydroxitirosol apigenin; luteolin; pinoresinol; and 1-acetoxipinoresinol.
Establishment of criteria to select and aim the extraction process to obtain oils with singular composition in bioactive compounds. |
