Alfonso Vidal
@ujaen.es
Universidad de Jaen
Scopus Publications
- Box–Behnken Design to Maximize Extraction and Minority Compound Content of Picual Variety Olive Oils
Raúl Peralta, Alfonso M. Vidal, Manuel Moya, Francisco Espínola
Food and Bioprocess Technology, 2026
This work analysed the combined influence of fruit ripeness and key technological variables—malaxation time, talc dosage, and crusher grid size—on different responses of extra virgin olive oil (EVOO) obtained from Picual olives. Box-Behnken experimental designs were used for four maturity indices (MI 1.8 to 4.7), enabling the assessment of both main effects and interactions among factors. The results revealed consistent group-level trends: extraction efficiency increased with ripeness; phenolic content and antioxidant capacity peaked at intermediate ripening stages; and volatile compounds were most abundant at early maturity, optimising under short malaxation times for the last group. Significant interactions were observed between crusher grid size and malaxation time for the phenolic content, revealing that the optimal extraction strategy depends on a balance between mechanical rupture and enzymatic exposure. At higher MI, gentle crushing combined with short malaxation helps preserve them, whereas at early maturity, more intense crushing and longer malaxation favour maximal phenolic release. A key novelty of this work lies in the identification of compounds exhibiting behaviour that deviates from the general group trends. For instance, oleocanthal reached its maximum concentration at an early stage of maturity and under longer malaxation times. These compound-specific responses, together with statistically significant interactions among factors, underscore the utility of factorial experimental designs in uncovering complex response patterns. This approach offers valuable insights for optimizing EVOO production to enhance both nutritional and sensory quality attributes. - Integral valorization of vine shoots: Production of xylitol, butanol and 2,3-butanediol in a biorefinery context
Juan Carlos López-Linares, Juan Miguel Romero-García, Alfonso M. Vidal, Susana Lucas, Mónica Coca, et al.
Journal of Industrial and Engineering Chemistry, 2026 - Continuous production of antioxidant extracts from olive leaves and branches through twin-screw extrusion: a feasibility study
P. Evon, L. Labonne, C. Vialle, C. Sablayrolles, M. del Mar Contreras, et al.
Industrial Crops and Products, 2025 - Improved extraction yield in olive oil mill using talc and kaolinitic clay
Raúl Peralta, Alfonso M. Vidal, Francisco Espínola, María Teresa Ocaña, Manuel Moya
Lwt, 2025 - Techno-economic feasibility of olive residue-based biohubs for marine biofuel production: A capability-sensitive and context-specific approach in the Mediterranean region
Sivaramakrishnan Chandrasekaran, Alfonso M. Vidal, Eulogio Castro, Patricia Osseweijer, John Posada
Energy Conversion and Management X, 2025 - Increasing the Bioactive Compound Content of Olive Oil by Acidification of Olive Paste
Raúl Peralta, Alfonso M. Vidal, Francisco Espínola, María Teresa Ocaña, Manuel Moya
Foods, 2025
This study investigated the impact of acidification on olive paste to enhance the extraction of olive oil enriched in bioactive phenolic compounds, aiming to develop a novel functional food. Recognizing that acidic pH promotes the activity of β-glucosidase responsible for oleuropein and ligstroside hydrolysis, food-grade organic acids—citric, ascorbic, and acetic acid—were added prior to malaxation to improve the bioactive compound content in the resulting oils. A randomized experimental design was employed, using three different doses of each acid (1, 2, and 4%) with three replicates per dose, alongside control trials without acid addition. Acidification did not affect olive oil extraction efficiency or alter quality parameters for extra virgin olive oils. Treatment with 1% ascorbic acid significantly increased phenolic compound content by 37% compared to controls. Secoiridoids comprised 79.4% of the total phenolic content, with oleacein as the predominant compound (237.58 ± 9.18 mg/kg), representing over 50% of the total. This increased oleacein concentration led to up to a 67% enhancement in antioxidant capacity (428.63 ± 31.57 mg Trolox/kg) compared to controls. The antioxidant capacities of 3,4-DHPEA, 3,4-DHPEA-EDA, and 3,4-DHPEA-EA were determined to be 12.05, 5.80, and 4.91 µmol TE/mg, respectively. Furthermore, the 1% ascorbic acid treatment enhanced volatile compounds associated with the lipoxygenase (LOX) pathway while reducing ethanol levels. - Green extraction strategies to obtain bioactive compounds from ‘Charelo’ vine shoots
Camila C. Muñoz-Realpe, María del Mar Contreras, Alfonso M. Vidal, Eulogio Castro, Inmaculada Romero
Sustainable Chemistry and Pharmacy, 2025 - Olive Oil (Royal Cultivar) from Mill Obtained by Short Time Malaxation and Early Ripening Stage
Raúl Peralta, Francisco Espínola, Alfonso M. Vidal, Manuel Moya
Foods, 2024
The olive oil from the Royal cultivar has not been studied in depth, especially its relationship between analytical and sensory parameters. Currently, it is a minority cultivar, but due to its excellent organoleptic properties, it is constantly growing. The research objective is to obtain excellent-quality olive oil from the Royal cultivar at an industrial extraction plant and characterize the oil sensory and analytically. For this purpose, three important factors were set: very early olives; very low-time olive paste malaxation; and environmental temperature. The analytical parameters studied were volatile and phenolic compounds, fatty acids, photosynthetic pigments, and other quality parameters. Fourteen phenolic compounds were identified and found in significantly higher concentrations in Royal olive oil, including the oleacein compound. Moreover, volatile compounds from the LOX pathway, such as hexenal, (E)-2-hexenal, and (Z)-3-hexen-1-ol, had significantly higher concentrations, which were related to organoleptic characteristics: very fruity, not very spicy, and very low bitterness. The highest values obtained were 74.98% extraction efficiency at 30 min; 71.31 mg/kg chlorophyll content at 30 min; 156.38 mg/kg phenolic compound at 30 min; 18.98 mg/kg volatile compounds at 15 min; and better organoleptic characteristics at 15 min. The oil extraction efficiency was lower than that of other olive cultivars; nevertheless, the content of volatile compounds is higher. - Maximizing Antioxidant Potential in Picual Virgin Olive Oil: Tailoring Agronomic and Technological Factors with Response Surface Methodology
Antonia de Torres, Francisco Espínola, Manuel Moya, Cristóbal Cara Corpas, Alfonso M. Vidal, et al.
Foods, 2024
Over the past years, a prolonged drought has affected Spain, raising significant concerns across various sectors, especially agriculture. This extended period of dry weather is profoundly affecting the growth and development of olive trees, potentially impacting the quality and quantity of olive oil produced. This study aims to assess the impact of agronomic factors, i.e., olive maturation and irrigation management, as well as the technological factors involved in the production process, on the antioxidant content of Picual virgin olive oil. Mathematical models were developed to maximize the concentration of polyphenols, orthodiphenols, chlorophylls, carotenes, and tocopherols in olive oils. Findings indicate that increasing the malaxation temperature from 20 to 60 °C and reducing the mixing time from 60 to 20 min positively influenced the polyphenol and orthodiphenol content. Although irrigation did not significantly affect the polyphenols, pigments, and α-tocopherol contents, it may enhance the β- and γ-tocopherol content. Optimal conditions for producing antioxidant-enriched virgin olive oils involved olives from rainfed crops, with a moisture index of 3–4, and a 60-min malaxation process at 60 °C. Under these conditions, the total phenol content doubled, pigment content increased fourfold, and α-tocopherol content rose by 15%. These findings provide relevant knowledge to interpret the year-to-year variation in both organoleptic and analytical profiles of virgin olive oils. - Biological hydrogen and furfural production from steam-exploded vine shoots
Eulogio Castro, Camila A.B. Silva Rabelo, Carmen Padilla-Rascón, Alfonso M. Vidal, Juan C. López-Linares, et al.
Renewable Energy, 2023 - Vine shoots pre-treatment strategies for improved hydrogen production and metabolites redistribution in Clostridium butyricum
Camila A.B. Silva Rabelo, Alfonso M. Vidal, Rocío Casanova-González, Juan Miguel Romero-García, Maria Bernadete A. Varesche, et al.
Industrial Crops and Products, 2023 - Apricot Seed Shells and Walnut Shells as Unconventional Sugars and Lignin Sources
Vita Halysh, Juan Miguel Romero-García, Alfonso M. Vidal, Tetiana Kulik, Borys Palianytsia, et al.
Molecules, 2023 - Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace
Alfonso M. Vidal, Manuel Moya, Sonia Alcalá, Inmaculada Romero, Francisco Espínola
Antioxidants, 2022 - Processing effect and characterization of olive oils from spanish wild olive trees (Olea europaea var. sylvestris)
Francisco Espínola, Alfonso M. Vidal, Juan M. Espínola, Manuel Moya
Molecules, 2021 - Elaboration of extra-virgin olive oils rich in oleocanthal and oleacein: pilot plant’s proposal
Alfonso Manuel Vidal, Sonia Alcalá, María Teresa Ocaña, Antonia De Torres, Francisco Espínola, et al.
European Food Research and Technology, 2020 - Fresh and aromatic virgin olive oil obtained from arbequina, koroneiki, and arbosana cultivars
Alfonso M. Vidal, Sonia Alcalá, Antonia De Torres, Manuel Moya, Juan M. Espínola, et al.
Molecules, 2019 - Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)
Alfonso M. Vidal, Sonia Alcalá, Antonia de Torres, Manuel Moya, Francisco Espínola
European Journal of Lipid Science and Technology, 2019 - Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds
Alfonso M. Vidal, Sonia Alcalá, Antonia de Torres, Manuel Moya, Francisco Espínola
Journal of Food Quality, 2019 - Use of talc in oil mills: Influence on the quality and content of minor compounds in olive oils
Alfonso M. Vidal, Sonia Alcalá, Antonia de Torres, Manuel Moya, Francisco Espínola
Lwt, 2018 - Oil mill coadjuvants: Aggregation due to moisture and action on olive-pomace oils
Manuel Moya, Sonia Alcalá, María Teresa Ocaña, Alfonso Vidal, Francisco Espínola
Journal of Food Engineering, 2018 - Industrial production of a balanced virgin olive oil
Alfonso M. Vidal, Sonia Alcalá, Antonia de Torres, Manuel Moya, Francisco Espínola
Lwt, 2018 - Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans
Antonia de Torres, Francisco Espínola, Manuel Moya, Sonia Alcalá, Alfonso M. Vidal, et al.
Lwt, 2018 - Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils
A. M. Vidal, S. Alcalá, M. T. Ocaña, A. De Torres, F. Espínola, et al.
Grasas Y Aceites, 2018
RECENT SCHOLAR PUBLICATIONS
- Integral valorization of vine shoots: Production of xylitol, butanol and 2, 3-butanediol in a biorefinery context
JC López-Linares, JM Romero-García, AM Vidal, S Lucas, M Coca, ...
Journal of Industrial and Engineering Chemistry , 2026
2026 - Evaluating the Aqueous Extraction of Phenolic Compounds from Olive Tree Pruning
LC Morán-Alarcón, MM Contreras, AM Vidal, C Marzo-Gago, ...
Biology and Life Sciences Forum 56 (1), 18 , 2026
2026 - INTEGRATION OF A SCALE MODEL WITH INTERACTIVE GAMIFIED RESOURCES FOR ENGINEERING COURSES
Á Galán-Martín, I Romero, E Ruiz, AM Vidal, CC Muñoz-Realpe
INTED2026 Proceedings, 0355 , 2026
2026 - Box–Behnken Design to Maximize Extraction and Minority Compound Content of Picual Variety Olive Oils
R Peralta, AM Vidal, M Moya, F Espínola
Food and Bioprocess Technology 19 (1), 35 , 2026
2026 - Continuous production of antioxidant extracts from olive leaves and branches through twin-screw extrusion: a feasibility study
P Evon, L Labonne, C Vialle, C Sablayrolles, M del Mar Contreras, ...
Industrial Crops and Products 228, 120886 , 2025
2025
Citations: 3 - Improved extraction yield in olive oil mill using talc and kaolinitic clay
R Peralta, AM Vidal, F Espínola, MT Ocaña, M Moya
LWT 222, 117668 , 2025
2025
Citations: 1 - Increasing the Bioactive Compound Content of Olive Oil by Acidification of Olive Paste
R Peralta, AM Vidal, F Espínola, MT Ocaña, M Moya
Foods 14 (8), 1336 , 2025
2025
Citations: 3 - Techno-economic feasibility of olive residue-based biohubs for marine biofuel production: A capability-sensitive and context-specific approach in the Mediterranean region
S Chandrasekaran, AM Vidal, E Castro, P Osseweijer, J Posada
Energy Conversion and Management: X 26, 101038 , 2025
2025
Citations: 2 - Green extraction strategies to obtain bioactive compounds from ‘Charelo’vine shoots
CC Muñoz-Realpe, M del Mar Contreras, AM Vidal, E Castro, I Romero
Sustainable Chemistry and Pharmacy 43, 101899 , 2025
2025
Citations: 7 - PROJECT-BASED LEARNING AND CANVAS FOR JOINT EDUCATIONAL RESEARCH
MM Contreras, I Gómez-Cruz, AM Vidal, A Galán-Martín
ICERI2025 Proceedings, 5787-5790 , 2025
2025 - Production of Olive Oils Rich in Phenolic Compounds from Pastes Acidified with Food-Grade Organic Acids
R Peralta, AM Vidal, F Espínola, MT Ocaña-Moral, M Moya
Preprints , 2024
2024 - Continuous production of antioxidant extracts from olive leaves and branches through twin-screw extrusion
P Evon, L Labonne, C Vialle, C Sablayrolles, M del Mar Contreras, ...
5th Iberoamerican Congress on Biorefineries (5-CIAB) , 2024
2024 - Olive oil (Royal cultivar) from mill obtained by short time malaxation and early ripening stage
R Peralta, F Espínola, AM Vidal, M Moya
Foods 13 (16), 2588 , 2024
2024
Citations: 4 - Maximizing Antioxidant Potential in Picual Virgin Olive Oil: Tailoring Agronomic and Technological Factors with Response Surface Methodology
A de Torres, F Espínola, M Moya, C Cara Corpas, AM Vidal, ...
Foods 13 (13), 2093 , 2024
2024
Citations: 1 - Biological hydrogen and furfural production from steam-exploded vine shoots
E Castro, CABS Rabelo, C Padilla-Rascón, AM Vidal, JC López-Linares, ...
Renewable Energy 219, 119393 , 2023
2023
Citations: 16 - Vine shoots pre-treatment strategies for improved hydrogen production and metabolites redistribution in Clostridium butyricum
CABS Rabelo, AM Vidal, R Casanova-González, JM Romero-García, ...
Industrial Crops and Products 204, 117317 , 2023
2023
Citations: 15 - Apricot seed shells and walnut shells as unconventional sugars and lignin sources
V Halysh, JM Romero-García, AM Vidal, T Kulik, B Palianytsia, M García, ...
Molecules 28 (3), 1455 , 2023
2023
Citations: 33 - Enrichment of refined olive oils with phenolic extracts of olive leaf and exhausted olive pomace
AM Vidal, M Moya, S Alcalá, I Romero, F Espínola
Antioxidants 11 (2), 204 , 2022
2022
Citations: 35 - Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace. Antioxidants 2022, 11, 204
AM Vidal, M Moya, S Alcalá, I Romero, F Espínola
s Note: MDPI stays neutral with regard to jurisdictional claims in published … , 2022
2022 - Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees ( Olea europaea var. sylvestris )
F Espínola, AM Vidal, JM Espínola, M Moya
Molecules 26 (5), 1304 , 2021
2021
Citations: 30
MOST CITED SCHOLAR PUBLICATIONS
- Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans
A de Torres, F Espinola, M Moya, S Alcala, AM Vidal, E Castro
Lwt 90, 22-30 , 2018
2018
Citations: 54 - Enrichment of refined olive oils with phenolic extracts of olive leaf and exhausted olive pomace
AM Vidal, M Moya, S Alcalá, I Romero, F Espínola
Antioxidants 11 (2), 204 , 2022
2022
Citations: 35 - Characterization of olive oils from superintensive crops with different ripening degree, irrigation management, and cultivar:(Arbequina, Koroneiki, and Arbosana)
AM Vidal, S Alcalá, A de Torres, M Moya, F Espínola
European Journal of Lipid Science and Technology 121 (4), 1800360 , 2019
2019
Citations: 35 - Apricot seed shells and walnut shells as unconventional sugars and lignin sources
V Halysh, JM Romero-García, AM Vidal, T Kulik, B Palianytsia, M García, ...
Molecules 28 (3), 1455 , 2023
2023
Citations: 33 - Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees ( Olea europaea var. sylvestris )
F Espínola, AM Vidal, JM Espínola, M Moya
Molecules 26 (5), 1304 , 2021
2021
Citations: 30 - Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds
AM Vidal, S Alcalá, A De Torres, M Moya, F Espínola
Journal of Food Quality 2019 (7381761), https://doi.org/10.1155/2019/7381761 , 2019
2019
Citations: 25 - Use of talc in oil mills: Influence on the quality and content of minor compounds in olive oils
AM Vidal, S Alcalá, A de Torres, M Moya, F Espínola
LWT 98, 31-38 , 2018
2018
Citations: 20 - Fresh and aromatic virgin olive oil obtained from Arbequina, Koroneiki, and Arbosana cultivars
AM Vidal, S Alcalá, A De Torres, M Moya, JM Espínola, F Espínola
Molecules 24 (19), 3587 , 2019
2019
Citations: 18 - Elaboration of extra-virgin olive oils rich in oleocanthal and oleacein: Pilot plant’s proposal
AM Vidal, S Alcalá, MT Ocaña, A De Torres, F Espínola, M Moya
European Food Research and Technology 246 (7), 1459-1468 , 2020
2020
Citations: 17 - Biological hydrogen and furfural production from steam-exploded vine shoots
E Castro, CABS Rabelo, C Padilla-Rascón, AM Vidal, JC López-Linares, ...
Renewable Energy 219, 119393 , 2023
2023
Citations: 16 - Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils
AM Vidal, S Alcalá, MT Ocaña, A De Torres, F Espínola, M Moya
Grasas y aceites 69 (2), e250-e250 , 2018
2018
Citations: 16 - Vine shoots pre-treatment strategies for improved hydrogen production and metabolites redistribution in Clostridium butyricum
CABS Rabelo, AM Vidal, R Casanova-González, JM Romero-García, ...
Industrial Crops and Products 204, 117317 , 2023
2023
Citations: 15 - Industrial production of a balanced virgin olive oil
AM Vidal, S Alcalá, A de Torres, M Moya, F Espínola
LWT 97, 588-596 , 2018
2018
Citations: 9 - Green extraction strategies to obtain bioactive compounds from ‘Charelo’vine shoots
CC Muñoz-Realpe, M del Mar Contreras, AM Vidal, E Castro, I Romero
Sustainable Chemistry and Pharmacy 43, 101899 , 2025
2025
Citations: 7 - Olive oil (Royal cultivar) from mill obtained by short time malaxation and early ripening stage
R Peralta, F Espínola, AM Vidal, M Moya
Foods 13 (16), 2588 , 2024
2024
Citations: 4 - Oil mill coadjuvants: Aggregation due to moisture and action on olive-pomace oils
M Moya, S Alcala, MT Ocaña, A Vidal, F Espinola
Journal of Food Engineering 236, 51-59 , 2018
2018
Citations: 4 - Continuous production of antioxidant extracts from olive leaves and branches through twin-screw extrusion: a feasibility study
P Evon, L Labonne, C Vialle, C Sablayrolles, M del Mar Contreras, ...
Industrial Crops and Products 228, 120886 , 2025
2025
Citations: 3 - Increasing the Bioactive Compound Content of Olive Oil by Acidification of Olive Paste
R Peralta, AM Vidal, F Espínola, MT Ocaña, M Moya
Foods 14 (8), 1336 , 2025
2025
Citations: 3 - Techno-economic feasibility of olive residue-based biohubs for marine biofuel production: A capability-sensitive and context-specific approach in the Mediterranean region
S Chandrasekaran, AM Vidal, E Castro, P Osseweijer, J Posada
Energy Conversion and Management: X 26, 101038 , 2025
2025
Citations: 2 - Improved extraction yield in olive oil mill using talc and kaolinitic clay
R Peralta, AM Vidal, F Espínola, MT Ocaña, M Moya
LWT 222, 117668 , 2025
2025
Citations: 1
