Ricerca e Progetti Scientifici- ANAPOO

ANAPOO

Ricerca e Progetti Scientifici

MATURAZIONE DELLE OLIVE
ANAPOO mette a disposizione le proprie competenze a supporto dei produttori, attraverso lo
studio della maturazione delle olive per l'individuazione del momento ottimale di raccolta.

Per maggiori info 
Maturazione_delle_olive.pdf
Stato_dell'arte_e_obiettivo_dello_studio.pdf
Fiesole_20_11_2020.doc








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Le nostre pubblicazioni scientifiche

emulsione_olio
 
  1. Cecchi, L., Schuster, N., Flynn, D., Bechtel, R., Bellumori, M., Innocenti, M., Mulinacci, N., Guinard, J.X. “Sensory profiling and consumer acceptance of pasta, bread and granola bar fortified with dried olive pomace (pâté) - a by-product from virgin olive oil production”. Journal of Food Science, In press.
  2. Cecchi, L., Migliorini, M., Giambanelli, E., Rossetti, A., Cane, A., Melani, F., Mulinacci, N*. “Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches”. Journal of Agricultural and Food Chemistry, 2019, 67, 9112-9120. DOI: 10.1021/acs.jafc.9b03346. https://pubs.acs.org/doi/10.1021/acs.jafc.9b03346
  3. Cecchi, L., Bellumori, M., Corbo, F., Milani, G., Clodoveo, M.L., Mulinacci, N*. “Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation”. Molecules, 2019, 24, 2379. DOI: 10.3390/molecules24132379. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651205/
  4. Bellumori, M., Cecchi, L., Innocenti, M., Clodoveo, M.L., Corbo, F., Mulinacci, N*. “The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils”. Molecules, 2019, 24, 2179. DOI: 10.3390/molecules24112179. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600398/
  5. Cecchi, L.*, Breschi, C., Migliorini, M., Canuti, V., Fia, G., Mulinacci, N., Zanoni, B. “Moisture in rehydrated olive paste affects oil extraction yield and phenolic compound content and profile of extracted olive oil”. European Journal of Lipid Science and Technology, 2019, 1800449. DOI: 10.1002/ejlt.201800449. https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201800449
  6. Cecchi, L., Innocenti, M., Urciuoli, S., Arlorio, M., Paoli, P., Mulinacci, N.* In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties. Food Chemistry, 2019. 271, 380-387. https://www.sciencedirect.com/science/article/pii/S0308814618312883
  7. Cecchi, L., Migliorini, M., Zanoni, B., Breschi, C., Mulinacci, N.* An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process. Journal of the Science of Food and Agriculture, 2018. 98, 3636-3643. DOI: 10.1002/jsfa.8841. https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8841
  8. Cecchi, L., Bellumori, M., Cirpiani, C., Mocali, A., Innocenti, M., Mulinacci, N.*, Giovannelli, L. A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: content, stability, and antiaging properties in cultured human fibroblasts. Journal of Functional Foods, 2018. 40, 751-759. DOI: 10.1016/j.jff.2017.12.018. https://www.sciencedirect.com/science/article/pii/S1756464617307417
  9. Bellumori, M., Cecchi, L., Romani, A., Mulinacci, N.*, Innocenti, M. “Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill wastewaters: a three years study”. Journal of the Science of Food and Agriculture, 2018. 98(7):2761-2769. DOI 10.1002/jsfa.8772. https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8772
  10. Trapani, S., Breschi, C., Cecchi, L., Guerrini, L., Mulinacci, N., Parenti, A., Canuti, V., Picchi, M., Caruso, G., Gucci, R., Zanoni, B.* “Indirect indices of oxidative damage to phenolic compounds fot the implementation of olive paste malaxation optimization chasts”. Journal of Food Engineering, 2017, 207, 24-34. DOI, 10.1016/j.jfoodeng.2017.03.012. https://www.sciencedirect.com/science/article/pii/S0260877417301073
  11. Fortini, M., Migliorini, M., Cherubini, C., Cecchi, L.*, Calamai, L. “Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in Virgin Olive Oil Volatile Organic Compounds (VOO-VOCs) profile”. Talanta, 2017, 165, 641-652. DOI, 10.1016/j.talanta.2016.12.082. https://www.sciencedirect.com/science/article/pii/S0039914016310335?via%3Dihub
  12. Cecchi, L., Innocenti, M., Melani, F., Migliorini, M., Conte, L. & Mulinacci, N.*. “New isobaric lignans from refined olive oils as quality markers for virgin olive oils”. Food Chemistry, 2017, 219, 148-157. DOI: 10.1016/j.foodchem.2016.09.132. https://www.sciencedirect.com/science/article/pii/S0308814616315278?via%3Dihub
  13. Trapani, S., Migliorini, M., Cecchi, L., Giovenzana, V., Beghi, R., Canuti, V., Fia, G., Zanoni, B.* “Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices”, European Journal of Lipid Science and Technology. 2016 DOI, 10.1002/ejlt.201600239. https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201600239
  14. Cecchi, L., Migliorini, M., Cherubini, C., Trapani, S. & Zanoni, B.* “The case of the 2014 crop season in Tuscany: a survey of the effect of the olive fruit fly attack”. Italian Journal of Food Science, 2016, vol 28, 352-361. DOI: 10.14674/1120-1770%2Fijfs.v3392016. https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/339
  15. Fortini, M., Migliorini, M., Cherubini, C., Cecchi, L., Guerrini, L., Masella P. & Parenti, A.* “Shelf life and quality of olive oil filtered without vertical centrifugation”. European Journal of Lipid Science and Technology, 2016, 118, 1213-1222 DOI: 10.1002/ejlt.201500229. https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201500229
  16. Trapani, S., Migliorini, M., Cherubini, C., Cecchi, L., Canuti, V., Fia G. & Zanoni, B.* “Direct quantitative indices for ripening of olive oil fruits to predict harvest time”. European Journal of Lipid Science and Technology, 2016, 118, 1202-1212. DOI: 10.1002/ejlt.201500317. https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201500317
  17. Cecchi, L., Migliorini M., Cherubini, C., Innocenti, M. & Mulinacci, N.* “Whole lyophilized olives as source of unexpectedly high amounts of secoiridoids: the case of three Tuscan cultivars”. Journal of Agricultural and Food Chemistry, 2015, 63, 1175-1185. DOI: 10.1021/jf5051359. https://pubs.acs.org/doi/10.1021/jf5051359
  18. Cecchi, L., Migliorini M., Cherubini, C., Giusti, M., Zanoni, B., Innocenti, M. & Mulinacci, N.* “Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production”. Food Research International, 2013 54, 2, 1876-1884. DOI: 10.1016/j.foodres.2013.04.033. https://www.sciencedirect.com/science/article/pii/S0963996913002718
  19. Migliorini, M., Cherubini, C., Cecchi, L. & Zanoni, B.* “Degradazione dei composti fenolici durante la conservazione dell’olio extravergine di oliva”. Rivista Italiana delle Sostanze Grasse, 2013 Vol XC.
  20. Russo, A, Migliorini, M., Cecchi, L., Cherubini, C., Giusti, M., Zanoni, B., Perri, E. & Sindona, G.* “Identification and assay of carbohydrates in olive drupes by cesium attachment electrospray tandem mass spectrometry (ESI-MS-MS)”. Journal of Mass Spectrometry, 2012, 47, 9, 1242-1246. DOI: 10.1002/jms.3091. https://onlinelibrary.wiley.com/doi/full/10.1002/jms.3091
  21. Migliorini, M., Cecchi, L., Cherubini, C., Trapani, S., Cini, E. & Zanoni, B.* “Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition”. European Journal of Lipid Science and Technology, 2012 114, 8, 942-950. DOI: 10.1002/ejlt.201100379. https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201100379
  22. Trapani, S., Guerrini, L., Masella, P., Parenti, A., Canuti, V., Picchi, M., Caruso, G., Gucci, R., Zanoni, B. A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield. Journal of Food Engineering, 195, 2017, 182-190. https://www.sciencedirect.com/science/article/pii/S0260877416303612
  23. Giovenzana, V., Beghi, R., Civelli, R., Trapani, S., Migliorini, M., Cini, E., Zanoni, B., Guidetti, R. Rapid determination of crucial parameters for the optimization of milling process by using visible/near infrared spectroscopy on intact olives and olive paste. Italian Journal of Food Science, 29(2), 2017, 357-369. https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/560
  24. Guerrini, S., Mari, E., Migliorini, M., Cherubini, C., Trapani, S., Zanoni, B., Vincenzini, M. Investigation on microbiology of olive oil extraction process. Italian Journal of Food Science, 27(2), 2015, 108-11. https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/190
  25. Migliorini, M., Cherubini, C., Mugelli, M., Gianni, G., Trapani, S., Zanoni, B. Relationship between the oil and sugar content in olive oil fruits from Moraiolo and Leccino cultivars during ripening. Scientia Horticulturae, 129(4), 2011, 919-921. https://www.sciencedirect.com/science/article/pii/S0304423811002706
  26. Masella, P., Guerrini, L., Angeloni, G., Spadi, A., Baldi, F., Parenti, A. Freezing/storing olives, consequences for extra virgin olive oil quality. International Journal of Refrigeration,106, 2019, 24-32. https://www.sciencedirect.com/science/article/pii/S0140700719303056
  27. Masella, P., Guerrini, L., Angeloni, G., Zanoni, B., Parenti, A. Ethanol From Olive Paste During Malaxation, Exploratory Experiments. European Journal of Lipid Science and Technology. 121(1), 2019, Article number 1800238. https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201800238
  28. Guerrini, L., Masella, P., Angeloni, G., Parenti, A. Stripping of dissolved oxygen from extra virgin olive oil: Effects on oxidation and biophenols. Journal of Food Processing and Preservation. 42(12), 2018, Article number e13832. https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13832
  29. Zanoni, B., Breschi, C., Canuti, V., Guerrini, L., Masella, P., Picchi, M., Parenti, A. An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air. Journal of Food Engineering. 234, 2018, 57-62. https://www.sciencedirect.com/science/article/pii/S0260877418301729
  30. Guerrini, L, Masella, P., Angeloni, G., Migliorini, M., Parenti, A. Changes in Olive Paste Composition During Decanter Feeding and Effects on Oil Yield. European Journal of Lipid Science and Technology. 119(12), 2017, Article number 1700223. https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201700223
  31. Guerrini, L., Luca Pantani, O., Parenti, A. The impact of vertical centrifugation on olive oil quality. Journal of Food Process Engineering. 40(3), 2017, Article number e12489. https://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.12489
  32. Guerrini, L., Migliorini, M., Giusti, M., Parenti, A. The influence of crusher speed on extra virgin olive oil characteristics. European Journal of Lipid Science and Technology. 119(1), 2017, Article number 1600156. https://onlinelibrary.wiley.com/doi/10.1002/ejlt.201600156
  33. Guiso, A., Parenti, A., Masella, P., Guerrini, L., Baldi, F., Spugnoli, P. Environmental impact assessment of three packages for high-quality extra-virgin olive oil. Journal of Agricultural Engineering. 47(4), 2016, 191-196. https://www.agroengineering.org/index.php/jae/article/view/515/589
  34. Guerrini, L., Masella, P., Migliorini, M., Cherubini, C., Parenti, A. Addition of a steel pre-filter to improve plate filter-press performance in olive oil filtration. Journal of Food Engineering. 157, 2015, 84-87. https://www.sciencedirect.com/science/article/pii/S0260877415000783
  35. Masella, P., Guerrini, L., Parenti, A. The spent cake from olive oil filtration as biomass feedstock. Agricultural Engineering International: CIGR Journal. 16(4), 2014, 156-160. http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.664.3611&rep=rep1&type=pdf
  36. Parenti, A., Masella, P., Guerrini, L., Guiso, A., Spugnoli, P. Energetic and economic viability of olive stone recovery as a renewable energy source: A Southern Italy case study. Journal of Agricultural Engineering. 45(2), 2014, 60-63. https://www.agroengineering.org/index.php/jae/article/view/jae.2014.230
  37. Masella, P., Parenti, A., Spugnoli, P., Calamai, L. Vertical centrifugation of virgin olive oil under inert gas. European Journal of Lipid Science and Technology. 114 (9), 2012, 1094-1096. https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201100400
  38. Masella, P., Parenti, A., Spugnoli, P. Glass bottles of different sizes for the packaging of virgin olive oil: Influence on shelf life. Rivista Italiana delle Sostanze Grasse. 89(3), 2012, 161-165. https://www.innovhub-ssi.it//c/document_library/get_file?uuid=3a320bbf-0eb5-4996-94b9-b4515f9cfff5&groupId=11654
  39. Masella, P., Parenti, A., Spugnoli, P., Calamai, L. Malaxation of olive paste under sealed conditions. JAOCS, Journal of the American Oil Chemists' Society. 88(6), 2011, 871-875. https://link.springer.com/article/10.1007/s11746-010-1739-y
  40. Masella, P., Parenti, A., Spugnoli, P., Baldi, F., Mattei, A. A predictive classification model for the management of virgin olive oil filtration at industrial scale. Separation Science and Technology. 46(11), 2011, 1709-1715. https://www.tandfonline.com/doi/abs/10.1080/01496395.2011.578606
  41. Masella, P., Parenti, A., Spugnoli, P., Calamai, L. Nitrogen stripping to remove dissolved oxygen from extra virgin olive oil. European Journal of Lipid Science and Technology. 112(12), 2010, 1389-1392. https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.200900277
  42. Masella, P., Parenti, A., Spugnoli, P., Calamai, L. Influence of vertical centrifugation on extra virgin olive oil quality. JAOCS, Journal of the American Oil Chemists' Society. 86(11), 2009, 1137-1140. https://link.springer.com/article/10.1007/s11746-009-1445-9
  43. Parenti, A., Spugnoli, P., Baldi, F., Masella, P., Calamai, L., Hattei, A. Preliminary observations on veiled olive oil turbidity with regards to wax content. Rivista Italiana delle Sostanze Grasse. 85(4), 2008, 221-228. https://www.innovhub-ssi.it/web/stazione-sperimentale-per-gli-oli-e-i-grassi/la-rivista-nel-2008
  44. Parenti, A., Spugnoli, P., Masella, P., Calamai, L. The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory-scale conditions. European Journal of Lipid Science and Technology. 110(8), 2008, 735-741. https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.200700307
  45. Parenti, A., Spugnoli, P., Masella, P., Calamai, L. Influence of the extraction process on dissolved oxygen in olive oil. European Journal of Lipid Science and Technology. 109(12), 2007, 1180-1185. https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.200700088
  46. Parenti, A., Spugnoli, P., Masella, P., Calamai, L., Pantani, O.L. Improving olive oil quality using CO2 evolved from olive pastes during processing. European Journal of Lipid Science and Technology. 108(11), 2006, 904-912.https://www.olivesnz.org.nz/wp-content/uploads/2012/09/USO-DE-CO2-Improving-olive-oil-quality-using-CO2.pdf
  47. Capannesi, C., Palchetti, I., Mascini, M., Parenti, A. Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemistry. 71(4), 2000, 553-562. https://www.sciencedirect.com/science/article/pii/S0308814600002119
  48. Giovenzana, V., Beghi, R., Civelli, R., Trapani, S., Migliorini, M., Cini, E., Zanoni, B., Guidetti, R. Rapid determination of crucial parameters for the optimization of milling process by using visible/near infrared spectroscopy on intact olives and olive paste. Italian Journal of Food Science. 29(2), 2017, 357-369. https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/560
  49. Morozova, K., Aprea, E., Cantini, C., Migliorini, M., Gasperi, F., Scampicchio, M. Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection. Electroanalysis. 28(9), 2016, 2196-2204. https://onlinelibrary.wiley.com/doi/full/10.1002/elan.201600067
  50. Migliorini, M., Cherubini, C., Zanoni, B., Mugelli, M., Gni, E., Berti, A. Influence of operating conditions of malaxation on the quality of extra virgin olive oil. Rivista Italiana delle Sostanze Grasse. 86(2), 2009, 92-102. https://www.innovhub-ssi.it//c/document_library/get_file?uuid=8288e689-f05f-429c-9f34-07fe1ebf9b87&groupId=11654
  51. Cherubini, C., Migliorini, M., Mugelli, M., Viti, P., Berti, A., Cini, E., Zanoni, B. Towards a technological ripening index for olive oil fruits. Journal of the Science of Food and Agriculture. 89(4), 2009, 671-682. https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.3499
  52. Migliorini, M., Mugelli, M., Cherubini, C., Viti, P., Zanoni, B. Influence of O2 on the quality of virgin olive oil during malaxation. Journal of the Science of Food and Agriculture. 86(13), 2006, 2140-2146. https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.2588
  53. Pirisi, F.M., Cabras, P., Cao, C.F., Migliorini, M., Muggelli, M. Phenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures. Journal of Agricultural and Food Chemistry. 48(4), 2000, 1191-1196. https://pubs.acs.org/doi/10.1021/jf991137f
                                           
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