Extra virgin olive oil (EVOO), grape seeds (GS) and pomegranate seeds (PS) are very popular for human consumption because of their nutraceutical properties. A co-milling of olives with GS or PS was carried out with the aim of a preliminary study of the lipidic and phenolic characteristics of the obtained vegetable oils, also during their shelf life. Results show that the use of GS and PS in the olive co-milling enriches the oil in healthy compounds, such as punicic acid and c-tocopherol. However, the co-milling process must be re-evaluated, since the compositional profile of the co-milled oils is just slightly different from EVOO. The oxidative state of the oils obtained suggests the use of a protective packaging combined with small containers in order to ensure a rapid consumption. With an appropriate formulation the co-milled oils could bring health-positive compounds and, simultaneously, raw materials could be valorised.

Silvia Marzocchi, M.F.C. (2022). Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 73(8), 1057-1066 [10.1080/09637486.2022.2128309].

Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils

Silvia Marzocchi;Maria Fiorenza Caboni;Federica Pasini
2022

Abstract

Extra virgin olive oil (EVOO), grape seeds (GS) and pomegranate seeds (PS) are very popular for human consumption because of their nutraceutical properties. A co-milling of olives with GS or PS was carried out with the aim of a preliminary study of the lipidic and phenolic characteristics of the obtained vegetable oils, also during their shelf life. Results show that the use of GS and PS in the olive co-milling enriches the oil in healthy compounds, such as punicic acid and c-tocopherol. However, the co-milling process must be re-evaluated, since the compositional profile of the co-milled oils is just slightly different from EVOO. The oxidative state of the oils obtained suggests the use of a protective packaging combined with small containers in order to ensure a rapid consumption. With an appropriate formulation the co-milled oils could bring health-positive compounds and, simultaneously, raw materials could be valorised.
2022
Silvia Marzocchi, M.F.C. (2022). Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 73(8), 1057-1066 [10.1080/09637486.2022.2128309].
Silvia Marzocchi, Maria Fiorenza Caboni, Federica Pasini
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/896483
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