1,721,024 research outputs found
Valorization of olive residues by spreading on agricultural land: technical assets.
No full textTechnical-economic choices finalized to reduce labour cost as well as to improve oil quality have opposed to the traditional olive processing system, the centrifugation system of olives pastes diluited with water phase system. Along with the advantage of a continuos system, some incoveniences emerged due to the oil and would increase the volume of the waste waters. To overcome these problems, technological innovation has introduced "new decanters" able to separate the oil without the addition of water (system to 2 phases).
To assure probitability to the olive-oil chain system, variedly burdened in the different geographical areas by pulverization of the structures, by high production costs and, above all, for the problem of elimination of environmental pollution (urban and water folds) caused by oil industry waste. Researches have individualized different systems to valorize the by-products (agronomic use, energetic, recovery of esteemed mixtures etc. (that offer the possibility to convert the waste into an economic resource for our olive-oil chain
Geographical differentiation between Italian and Spanish saffron based on volatile fraction composition. A preliminary study
No full textCaratterizzazione analitica degli oli tipici dell'isola di Veglia (Croazia)
No full textRIV. ITAL. SOST. GRASS
Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory
No full textChemical characterisation was carried out on samples of virgin olive oil obtained from three different cultivars, which were cultivated in three geographic areas of the Albanian territory. Two cultivars were typical of Albania (Kalinjoti and UBT Tirane), while the third was originally from Spain (Arbequina). The olives, that came from three different geographical areas (in Albania) were obtained during the 2016-2017 harvesting season. Several evaluations have been carried out in order to determine qualitative parameters (free acidity, peroxide value and UV spectrophotometric indices), chemical composition of three classes of compounds (fatty acids, phenols and tocopherols) and genuineness (AECN42) of the analysed olive oils. The obtained results showed the Arbequina and UBT Tirane cultivars characterised by significantly higher acidity values than those observed in Kalinjoti cultivar, which showed lower values also regarding the number of peroxides. No variations were instead evidenced in the UV spectrophotometric indices. Regarding the fatty acid profiles, the Arbequina cultivar grown in the Albanian territory resulted poorer of w9 isomer of oleic acid but, at the same time, showed greater concentrations of the w7 isomer. The UBT Tirane was instead characterised by a lower content of linoleic acid compared to the other two cultivars. A further parameter worthy of attention concerned the total content of polyphenols, which are present at particularly higher concentrations in the Kalinjoti cultivar, whereas tochopherols seem to be more represented in the UBT Tirane. This work, as a whole, has highlighted the undoubted strengths of Kalinjoti cultivar, which has been characterised by parameters that should guarantee superior health properties, and therefore should be of more interest for the consumer
Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano d’Abruzzo grapes and wines
Full text linkThe present study examined the effect on quality caused by esca in both grape clusters and wines. In the
last year (2000) of an eight-year survey of esca foliar symptoms, the vines of two cv. Trebbiano d’Abruzzo vineyards
fell at the moment of grape clusters sampling, into 3 groups: 1. vines with esca symptoms; 2. vines that happened to
be asymptomatic but that were known to be diseased because they had show leaf symptoms in at least one other
survey year and 3. healthy vines. In a third vineyard, in the same growing area, grape clusters were sampled from
vines with trunk renewal that had been restored and from unrenewed vines that had never shown esca leaf symptoms
and were consequently presumed to be healthy. Preliminary results on grape clusters in the first two vineyards
showed differences in composition between symptomatic vines on the one hand, and asymptomatic/diseased vines
and healthy vines on the other, with symptomatic vines having lower levels of reducing sugars and a higher nitrogen
concentration. As a result the alcohol content of wines from symptomatic vines was about 1% v:v lower than that of
wines from the other two groups of vines. Grape clusters and wines from diseased/asymptomatic vines and healthy
vines did not differ in the compositional parameters used in the test except for total polyphenols which gave contrasting
data among the first two vineyards. In grape clusters and wines from the third vineyard the preliminary results
likewise revealed no difference between vines with trunk renewal and unrenewed healthy vines. This finding would
seem to corroborate the practice of trunk renewal as a means of restoring both vines and the quality of grape clusters.
Research is continuing to evaluate the reliability of these results
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables
No full textBiofortification of food crops through fertilization and salt iodization are key strategies for the
prevention and control of iodine deficiency disorder. However, considerable losses of iodine
can occur during processing. In this study, the stability of iodine in biofortified potatoes, carrots
and tomatoes was evaluated during different domestic cooking procedures, as this matter was
poorly discussed in literature. The stability of iodized salt during baking and boiling of carrots
and potatoes not fortified was also investigated. All the adopted cooking procedures have
proven to be suitable to preserve the iodine content in biofortified vegetables. During boiling
test with iodized salt, neither potatoes nor carrots were able to absorb iodine added with salt,
probably owing to the losses occurred during cooking. On the contrary, baking test on
potatoes has not caused a significant degradation of iodized salt, and no significant differences
in iodine concentration were detected before and after cooking
Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose
No full textTruffles are among the most expensive foods and their quality depends on their unique aroma, composed
of complex mixtures of lipophilic volatile organic compounds (VOCs). There are many foods flavored with
truffle, and oils are particularly common. Using DHS–GC–MS and an electronic nose (MOS), 18 samples of
olive oil flavored with white and black truffles from the Italian market were subjected to a blind analysis.
Qualitative and quantitative analysis with DHS–GC–MS detected the presence of 63 VOCs, 32 of which
can be attributed to olive oil, also defective, and 19 to truffles, while 12 foreign compounds are of dubious
origin (synthesis and/or demolition). The data obtained with the electronic nose (MOS), processed statistically,
was able to discriminate the aromas coincident with the three species of truffle declared on the
label (the white truffle Tuber magnatum and the black truffles Tuber melanosporum and Tuber aestivum),
demonstrating the potential and reliability of this technique, confirming the established malpractice of
the use of bismethyl(dithio)methane in black truffles flavorings
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach
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