Chemistry and Technology of Table Olives

The team includes three chemists (Brenes, García, Romero), one biochemists (Medina) and one food technologist (Ramírez). The team has investigated together for over 15 years and has worked with other teams of Instituto de la Grasa, University of Seville, IFAPA, and research centers in the USA, Italy, Turkey, Peru and Algeria. Most of his research activity has been focused on the study of different chemical, biochemical and technological aspects related to the processing of table olives. The team has worked on food products obtained from olives (olive oil and table olives), as well as on the by-products generated in these industrial processes. Specifically, it has investigated on the analysis of polyphenolic and triterpenic compounds in olives, their influence on olive processing, as well as their recovering from by-products. In recent years, the main topic of this team has been the study of the antimicrobial activity of these substances and the optimization of the table olive process