ArticleFrontiers in nutrition2022
Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 17 citations in OpenAlex.
- Mechanism and Potential of Aqueous Enzymatic Extraction for Constructing Green Production System for Lipids and Proteins.Foods (Basel, Switzerland) · 2025Review
- Effect of Extra Virgin Olive Oil High in Bioactive Compounds on Atherosclerosis in Apoe-Deficient Mice.Molecular nutrition & food research · 2025Article
- Bioactive Enrichment and Sustainable Processing of Vegetable Oils: New Frontiers in Agri-Food Technology.Foods (Basel, Switzerland) · 2025Review
- Industrial Production of Bioactive Nutrient-Enhanced Extra Virgin Olive Oil under Continuous-Flow Ultrasound and Pulsed Electric Field Treatment.Foods (Basel, Switzerland) · 2024Article
- Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice.Journal of physiology and biochemistry · 2024Article
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Authors and funding
13 authors at 5 institutions in 1 country.
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Abstract
Introduction: Pulsed electric field (PEF) has been used for improving extraction of extra virgin olive oil (EVOO). However, the biological changes induced by the consumption of pulsed electric field-obtained extra virgin olive oil (PEFEVOO) have not been studied yet. Materials and methods: EVOO oils from Empeltre variety were prepared by standard (STD) cold pressure method involving crushing of the olives, malaxation and decanting and by this procedure including an additional step of PEF treatment. Chemical analyses of EVOO oils were done. Male and female Results: PEF application resulted in a 17% increase in the oil yield and minimal changes in chemical composition regarding phytosterols, phenolic compounds and microRNA. Only in females mice consuming PEF EVOO, a decreased plasma total cholesterol was observed, without significant changes in atherosclerosis and liver steatosis. Conclusion: PEF technology applied to EVOO extraction maintains the EVOO quality and improves the oil yield. The equivalent biological effects in atherosclerosis and fatty liver disease of PEF-obtained EVOO further support its safe use as a food.
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