Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1189987 | Food Chemistry | 2008 | 8 Pages |
Abstract
A new device for the preparation of stoned olive oils, called SPIA, has been developed, aiming at fulfilling the targets of: (i) employing a less powered engine, (ii) reducing the size of the machine and (iii) reaching a good efficiency in terms of oil yields. Oleuropein expression was used as a biochemical parameter to distinguish stoned oils from oils produced by conventional milling systems. In vitro experiments performed by exposing oleuropein to pit enzymes, showed an exponential decay of the substrate.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Antonio De Nino, Leonardo Di Donna, Fabio Mazzotti, Ashif Sajjad, Giovanni Sindona, Enzo Perri, Anna Russo, Luigi De Napoli, Luigino Filice,