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Journal of Food Technology and Preservation | Volume 3
March 07-09, 2019 | London, UK
2
nd
International Conference on
7
th
International Conference on
Food Safety and Hygiene
Nutrition, Food Science and Technology
Joint Event
&
Pierluigi Plastina
University of Calabria, Italy
Quality and safety in olive oil production
Pierluigi Plastina
, J Food Technol Pres, Volume 3
DOI: 10.4066/2591-796X-C1-004
Q
uality and safety of extra virgin olive oil (EVOO) are
defined by the European Legislation (EC 61/2011),
International Olive Council (IOC) and the Codex Alimentarius.
They rely on markers describing the possible alterations and
the genuineness of the oil. By contrary, the sensory and
healthy quality of the oil are not taken into account. These
properties of EVOO are strongly related to the amount of
unsaturated fatty acids, phenolic and volatile components.
Olive oil contains lipophilic phenolic compounds as well as
hydrophilic phenolics, such as secoiridoids, that are exclusive
of the olive plant (
Olea europaea
) and are responsible of the
bitter and pungent taste of EVOO. EVOO flavor depends on
the volatile components, including saturated and unsaturated
short chain aldehydes, alcohols and esters, whose formation
is due to the catalytic activity of lipoxygenase (LOX). The
concentration of fatty acids, phenolic and volatile compounds
is dramatically affected by different factors, such as olive
cultivar, olive tree cultivation and the operations of olive
picking, storage and processing, including oil extraction
conditions during crushing, malaxation and EVOO separation.
In this lecture the recent approaches and innovations
introduced in the oil extraction process to obtain high‐
quality extra virgin olive oils are reported and discussed.
Speaker Biography
Pierluigi Plastina obtained his Ph.D. in 2005 from University of Calabria, Italy. In 2007-
2008 he was post-doctoral fellow at the division of human nutrition of the Wageningen
University, the Netherlands, where he spent also other periods in 2012 and 2013 as
visiting scientist. From 2016 he is permanent researcher and adjunct professor at the
department of pharmacy, health and nutritional sciences at the University of Calabria.
His main research interests are devoted to the preparation of structured lipids with
potential anti-inflammatory, and anticancer properties and to the investigation of their
occurrence in food. He has been serving as an editorial board member of reputed
Journals, such as Food Quality and Safety and current research in Nutrition and Food
Science.
e:
pierluigi.plastina@unical.it