**5. Acknowledgment**

Financial support for this study was provided by Ministerio de Ciencia e Innovación and Junta de Andalucía through projects AGL 2009-12352 (ALI) and P08-AGR-03751 respectively.

#### **6. References**

262 Olive Oil – Constituents, Quality, Health Properties and Bioconversions

Olive oil mills (Two phase extraction system)

Thermal pretreatments

ST (Steam Treatment)

By-product: Alperujo

decompression -

Fig. 4. Comparative scheme of two thermal pre-treatments used for alperujo utilisation.

Time (min) 2-15 30-60

Solid reduction (%) 50-58 35-47

Oil (% dry matter) 16-20 11-16

SES (Steam Explosion System)

Explosive

Pressure (Kg/cm2) 10-40 3-9 Temperature (ºC) 180-240 140-190

The new treatment ST not only maintains the advantages of the SES with regard to the concentration of oil in the final solid and phase separation, but also diminishes the oxidation and significantly improves the concentration of the most interesting components of the minor fractions of POO. Thus, the application of ST enhances the functional properties of this new POO, increasing the oil extraction yield and the total recovery of bioactive

The steam treatment offers not only serious advantages in terms of the oil but also in terms of the total recovery of alperujo as described above. The application of ST to treat olive oil wastes allows the phase separation and the concentration of interesting compounds and components in each phase. In the liquid phase, bioactive compounds like phenols and oligosaccharides are solubilised and are easy to extract. In the solid fraction, the oil and cellulose are concentrated. After the oil extraction, the solid has a low content of phytotoxics that are in the liquid phase, and therefore, it is susceptible for bio-treatment for the total

Financial support for this study was provided by Ministerio de Ciencia e Innovación and Junta de Andalucía through projects AGL 2009-12352 (ALI) and P08-AGR-03751

**4. Conclusion** 

compounds from the refining process.

Especial requirements

utilisation of this fraction.

**5. Acknowledgment** 

respectively.


New Olive-Pomace Oil Improved by Hydrothermal Pre-Treatments 265

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**14** 

*Brazil* 

**Genetic Improvement of** 

**Olives, Enzymatic Extraction** 

**and Interesterification of Olive Oil** 

Danielle Branta Lopes1, Patrícia de Oliveira Carvalho2,

Hélia Harumi Sato1 and Gabriela Alves Macedo1 *1Laboratory of Food Biochemistry, Department of Food Science,* 

Fabiano Jares Contesini1,\*, Camilo Barroso Teixeira1, Paula Speranza1,

*2Multidisciplinar Laboratory, University São Francisco, Bragança Paulista, SP,* 

*College of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP,* 

Extra virgin olive oil (EVOO) contains a wide range of bioactive compounds which give it its particular aroma and taste. It is a well-known key component in the traditional Mediterranean diet and due to its high levels of phenolics and unsaturated fatty acids, it is believed to be associated with good health and a relatively long life (De Faveri et al., 2008). The phenolic compounds have the ability to reduce the oxidative modification of lowdensity lipoproteins (Fitó et al., 2005), which play a key role in the development of atherosclerosis and coronary heart disease. Moreover, olive oil is very resistant to peroxidation (Najafian et al., 2009), a fact conferring great oxidative stability to the product (Bendini et al., 2006). The sustainable development of the agriculture and food industry is dependent upon powerful biotechnological tools which meet the demands of the new urbanized population. The improvement in the properties of EVOO is a good example of

The olive oil extraction process is extremely important for its quality. During this step, the content of some components is significantly altered, depending on the extraction technique employed. A new process for the extraction of olive oil that has been studied is the addition of enzyme preparations during malaxation. This reduces the complexing of hydrophilic phenols with polysaccharides, increasing the concentration of free phenolic compounds in the olive paste and their consequent dissolution in the oil and waste waters during processing (De Faveri et al., 2008). The enzymes most used in the extraction of EVOO are microbial pectinases and cellulases, which hydrolyse the cell wall of the olive fruits, liberating the oil and phenolic compounds. This method has some advantages compared to traditional methods, giving higher oil and phenolic compound extraction yield. It also involves lower energy costs and possibly provides an oil with improved health properties

how useful the application of biotechnology to improve food quality is.

**1. Introduction** 

 \*

Corresponding Author

