Influence of extraction techniques on physical-chemical characteristics and volatile compounds of extra virgin olive oil.

The purpose of this study was to investigate three types of extraction methods of extra virgin olive oil (EVOO) from the same cultivar (Ortice olive cultivar): traditional or pressing (T) system, decanter centrifugation (DC) system and a patented horizontal axis decanter centrifugation (HADC) system. Oil samples were subjected to chemical analyses: free acidity, peroxide value, ultraviolet light absorption K232 and K270, total polyphenols, antioxidant capacity, volatile compounds and olfactory characteristics by electronic nose. The two centrifugation systems showed better free acidity and peroxides value but total polyphenol content was particularly high in extra virgin olive oil produced by patented HADC system.

[Unhealthy food choices of adolescent schoolchildren in the Campania region (Italy)].

A questionnaire study to evaluate the eating habits of a sample of adolescents was conducted in 2009-2010 in Campania (Italy). The study involved 1,066 secondary school students aged 15 to 16 years. Fifty-two percent of participants were male and 96% lived in an urban area.