Dual layer solid phase extraction based on molecular imprinting technology: Seeking a route to enhance selectivity for trace analysis of pesticide residues in olive oil.

Aiming to introduce a multiresidue analysis for the trace detection of pesticide residues belonging to organophosphorus and triazine classes from olive oil samples, a new sample preparation methodology comprising the use of a dual layer of “tailor-made” molecularly imprinted polymers (MIPs) SPE for the simultaneous extraction of both pesticides in a single procedure has been attempted. This work has focused on the implementation of a dual MIP-layer SPE procedure (DL-MISPE) encompassing the use of two MIP layers as specific sorbents. In order to achieve higher recovery rates, the amount of MIP layers has been optimized as well as the influence of MIP packaging order. The optimized DL-MISPE approach has been used in the preconcentration of spiked organic olive oil samples with concentrations of dimethoate and terbuthylazine similar to the maximum residue limits and further quantification by HPLC. High recovery rates for dimethoate (95%) and terbuthylazine (94%) have been achieved with good accuracy and precision. Overall, this work constitutes the first attempt on the development of a dual pesticide residue methodology for the trace analysis of pesticide residues based on molecular imprinting technology. Thus, DL-MISPE constitutes a reliable, robust, and sensitive sample preparation methodology that enables preconcentration of the target pesticides in complex olive oil samples, even at levels similar to the maximum residue limits enforced by the legislation.

Energy consumption and energy efficiency in olive oil mills: case studies in Portugal and Spain in the frame of TESLA project

TESLA project (Transfering Energy Save Laid on Agroindustry) financed by the European Commission, had the main goals of evaluating the energy consumption and to identify the best available practices to improve energy efficiency in key agro-food sectors, such as the olive oil mills. A general analysis of energy consumptions allowed identifying the partition between electrical and thermal energy (approximately 50%) and the production processes responsible for the higher energy consumptions, as being the in the mill and paste preparation and the phases separation. Some measures for reducing energy waste and for improving energy efficiency were identified and the impact was evaluated by using the TESLA tool developed by Circe and available at the TESLA website.

Economic feasibility analysis of the implementation of a high value-added molecule extraction system in an olive oil mill

The production of olive oil generates several by-products that can be seen as an additional business opportunity. Among them are the olive pits, already used for heat and/or electricity generation in some mills. They contain compounds that are commercially very interesting and, if recovered, contribute to the sustainability of the olive mills. The work presented in this paper is a preliminary evaluation of the economic feasibility of implementing a system based on a batch prototype with 1 m3 for the extraction of high value-added bioactive molecules from olive pits that are separated during the production of virgin olive oil. For the analysis, a small representative olive mill in Portugal was considered and the traditional Discounted Cash Flow Method was applied. Based on the assumptions made, the simple payback for implementation a system for the extraction of value-added molecules from the olive pits is around 7 years.

RELAZIONE TRA IL CONSUMO DI OLIO EXTRAVERGINE DI OLIVA E I CASI DI DECESSO PER MALATTIA DI ALZHEIMER IN SPAGNA

In the chemical composition of olive oil (Olea europaea L.) it is emphasized the massive presence of oleic acid (over 70%), monounsaturated fatty acid part of the family of omega 9, a 7-8% linoleic acid (omega 6) and a small presence (0.5-1%) of linolenic acid (omega 3). For its high content of monounsaturated fatty acids, olive oil is the most stable and therefore the most suitable for heating, compared to oils with a dominance of polyunsaturated fatty acids. Interest in vitamin E has increased in recent years, thanks to its high antioxidant power and its role against related diseases with age-related, visual, dermatological, cardiovascular disorders Alzheimer’s disease and more. Vegetable oils are a major source of vitamin E through diet (Sayago et al., 2007), especially with the variety of olives “Hojiblanca”. Thanks to unsaturated fatty acids cell oxidation can be prevented: this helps prevent many illness, and even premature aging. So far, the advantages acknowledged to olive oil are those of lowering cholesterol, preventing cardiovascular disease, diabetes and cancer. Among the most recent researches it is important to distinguish the studies carried out on their contribution to the prevention and treatment of breast cancer and Alzheimer’s disease. Researchers found that in addition to the benefi ts that give monounsaturated fats, in extra virgin olive oil, there is a substance called “oleocanthal”, which helps protect nerve cells damaged in Alzheimer’s disease. The importance of this discovery is enormous when one considers that only Alzheimer’s disease affects 30 million people around the world, with a different distribution depending on the type of oil in the diet (Olguín Cordero, 2012). The latest research endorses that oleocanthal works by destroying cancer cells without affecting the healthy ones, as it is stated in the Molecular and Cellular Oncology Journal. Studies carried out in different Spanish universities have concluded that thanks to the antioxidant power of olive oil, a disease such as Alzheimer can be prevented. In conclusion, we can say that the Mediterranean diet rich in extra virgin olive oil greatly infl uences on human health, reducing, delaying or even eliminating several diseases.