Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIX, Issue 2
Written by Adina NICHITA, Luigi DAIDONE, Ilenia DOTTORI, Gianluca VENEZIANI, Gabriela BUTNARIU, Mona Elena POPA
The paper presents the characterization of four olive oil samples, originating from olives from the Mediterranean area, to which a set of analyses were applied. The identification of the merceological parameters and their reporting to the specialized literature, leads to the classification of the quality of the olive oil samples. Determination of parameters regarding the quality and/or phenolic composition of the samples leads to the subsequent analysis of by-products from the mechanical extraction process such as olive pomace and the production of phenolic powder obtained from mill waste water. Multiphase decantation for industrial olive oil extraction generates large quantities of a new by-product called olive paste, which consists of wet pomace pulp, which can be utilized.
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