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funds","award":["SFRH\/BD\/140083\/2018"],"award-info":[{"award-number":["SFRH\/BD\/140083\/2018"]}]},{"name":"Mar\u00eda Zambrano international talent-attraction program under the Next Generation EU funds","award":["PTDC\/BIA-CBI\/1365\/2020"],"award-info":[{"award-number":["PTDC\/BIA-CBI\/1365\/2020"]}]},{"name":"Mar\u00eda Zambrano international talent-attraction program under the Next Generation EU funds","award":["UIDB\/05183\/2020"],"award-info":[{"award-number":["UIDB\/05183\/2020"]}]},{"name":"Mar\u00eda Zambrano international talent-attraction program under the Next Generation EU funds","award":["LA\/P\/0121\/2020"],"award-info":[{"award-number":["LA\/P\/0121\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The establishment of operation protocols for olive oil (OO) extraction at non-industrial scale is crucial for research purposes. Thus, the present study proposes a simple and cost-effective method for OO extraction at the laboratory scale (LS) level. To validate the proposed methodology, industrial OO extraction (IS) was performed in parallel, using the same cultivars \u2018Galega vulgar\u2019 (GV), \u2018Cobran\u00e7osa\u2019 (COB) and \u2018Arbequina\u2019 (ARB) collected from the same orchards, within the same period. Obtained results showed highest extractability for COB and ARB, of about 53%, while GAL showed 50%. All produced OO showed values lower than the regulated limits for the physicochemical parameters (acidity, K232, K268 and \u0394K), classifying them as extra virgin OO (EVOO). Highest total phenolic content was observed for COB, with no significant differences (p-value &gt; 0.05) between extraction methods. Regarding fatty acid composition, oleic acid (C18:1) showed the lowest percentage for ARB, with about 66% and 68%, for LS and IS, respectively, and the highest for GV with about 72% for both LS and IS. Furthermore, all samples from both extraction methods were compared to the European Community Regulation, with fatty acid composition within the regulated levels for EVOO. This work showed promising results regarding extraction yields and OO extractability, as well as its quality parameters.<\/jats:p>","DOI":"10.3390\/foods12020380","type":"journal-article","created":{"date-parts":[[2023,1,16]],"date-time":"2023-01-16T03:40:34Z","timestamp":1673840434000},"page":"380","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["A New Laboratory Scale Olive Oil Extraction Method with Comparative Characterization of Phenolic and Fatty Acid Composition"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3810-0440","authenticated-orcid":false,"given":"Miguel D.","family":"Ferro","sequence":"first","affiliation":[{"name":"Alentejo Biotechnology Center for Agriculture and Agro-Food (CEBAL)\/Instituto Polit\u00e9cnico de Beja (IPBeja), 7801-908 Beja, Portugal"},{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development & CHANGE\u2014Global Change and Sustainability Institute, CEBAL, 7801-908 Beja, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6295-9650","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Cabrita","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development & CHANGE\u2014Global Change and Sustainability Institute, Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7968-3438","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Herrera","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development & CHANGE, University of \u00c9vora, Casa Cordovil, 2nd Floor, R. Dom Augusto Eduardo Nunes 7, 7000-651 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2223-7784","authenticated-orcid":false,"given":"Maria F.","family":"Duarte","sequence":"additional","affiliation":[{"name":"Alentejo Biotechnology Center for Agriculture and Agro-Food (CEBAL)\/Instituto Polit\u00e9cnico de Beja (IPBeja), 7801-908 Beja, Portugal"},{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development & CHANGE\u2014Global Change and Sustainability Institute, CEBAL, 7801-908 Beja, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Bellumori, M., Cecchi, L., Innocenti, M., Clodoveo, M.L., Corbo, F., and Mulinacci, N. (2019). The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils. 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