Innovazioni tecnologiche nella filiera olivicola-olearia per la produzione di oli funzionali di alta gamma ad elevato impatto bionutrizionale e salutistico

Some results concerning the compositional traits of destoned and organic-destoned extravirgin olive oils are referred to in this research paper. An innovative destoning-based olive processing technology has been studied. The purpose of this scientific investigation was to obtain new products with enhanced quality level and increased contents of nutraceuticals and bioactive phytomolecules. The drawn oil samples were fully characterised by using different instrumental analytical techniques. The above new oil kinds (the organic-destoned ones noticeably) stood out for their marked hedonicity, due to the optimal composition of their aroma and flavour, and for their contents of bioactives and bionutritional factors. They are thus high-added value products and therefore can contribute to enhance the competitiveness of the olive oil sector.