Profiling the volatile and biophenol fractions in new oil products from olive processing

This experimental work is a focus on new virgin olive oil kinds (characterized by enhanced quality level) obtained by processing both non-organic and organic destoned olives. These latter products have excellent quality features and are also called biodestoned oil. Comparisons with reference oils have been made. In fact destoner, due to its bland action, does not induce the mechanical and thermal stress of olive paste. Moreover, the oxido reductase enzymes (peroxidases and polyphenoloxidases noticeably), plentifully present in the fruit kernel, which fix O2 to both glycerides and fatty acids, are removed. Their action also results in biophenol oxidation processes. However, the kernel oil is essentially not extracted under the operating conditions used in oil mill (1-2). Removal of the endocarp leads to obtain a solid by-product (olive pomace) in which the minute stone fragments are fully absent. So, its digestibility and nutritional value are significantly enhanced. Its relative oil content also is meaning fully increased, so that a remunerative industrial recovery of this by hexane could alternatively be carried out. The vegetation water is richer in biophenol sowing to lower presence of oxidoreductases. The olive seed oil is industrially interesting as well, thanks to their contents of oleuropein, nüzenide and squalene. The woody part of olive stone, in addition to being an excellent fuel (calorificpower=~4000kcalkg-1), can be utilized to recovery furan products. These in turn are exploitable to obtain other chemicals. Such a global industrial exploitation of the highly polluting oil mill by-products moreover solves the well-known problem concerning their strong environmental impact.