Stabilization of refined olive oil by enrichment with chlorophyll pigments extracted from Chemlali olive leaves

2012 ◽  
Vol 114 (11) ◽  
pp. 1274-1283 ◽  
Author(s):  
Hazem Jaber ◽  
Mohamed Ayadi ◽  
Jamel Makni ◽  
Ghayth Rigane ◽  
Sami Sayadi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Olive Leaves ◽  
Chlorophyll Pigments ◽  
Refined Olive Oil

scholarly journals Effect of Storage on Refined Olive Oil Composition: Stabilization by Addition of Chlorophyll Pigments and Squalene

2013 ◽  
Vol 62 (12) ◽  
pp. 981-987 ◽  
Author(s):  
Ghayth Rigane ◽  
Mohamed Bouaziz ◽  
Sami Sayadi ◽  
Ridha Ben Salem
Keyword(s):  
Olive Oil ◽  
Oil Composition ◽  
Chlorophyll Pigments ◽  
Refined Olive Oil

scholarly journals Pyropheophytin a in Soft Deodorized Olive Oils

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 978
Author(s):  
Raquel B. Gómez-Coca ◽  
Mahmoud Alassi ◽  
Wenceslao Moreda ◽  
María del Carmen Pérez-Camino
Keyword(s):  
Low Temperature ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Pheophytin A ◽  
Chlorophyll Pigments ◽  
Refined Olive Oil ◽  
Olive Oils ◽  
Refining Processes ◽  
Chlorophyll Derivatives

Mild refined olive oil obtained by neutralization and/or by soft deodorization at a low temperature and its blending with extra virgin olive oil (EVOO) is not allowed and is difficult to detect. Chlorophyll derivatives, pheophytins and pyropheophytin, and their relative proportions were proposed as parameters to detect such processes. The objective of this study is to determine changes in EVOO, in terms of pheophytins and pyropheophytin, occurring after several well-controlled mild refining processes. The changes on those chlorophyll pigments due to the processes depend on the temperature, stripping gas, acidity and oil nature. The data obtained show that, at temperatures below 100 °C, the rate at which pyropheophytin a is formed (Ra) is lower than the rate at which pheophytins a+a’ disappear (Ra+a’). As a consequence, the Ra+a’ and Ra ratios are considered to be directly linked to pheophytins a+a’ decrease instead of to pyropheophytin a formation. Stripping gas very slightly affects the transformation of the chlorophyll pigments; actually both acidity and N2 enhance the increment in the Ra+a’ and Ra ratios. In relation to the oil nature, the higher the initial pheophytin a+a’ content, the higher the increase in the Ra+a’ and Ra relations.

scholarly journals By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1390
Author(s):  
Monica Macaluso ◽  
Alessandro Bianchi ◽  
Chiara Sanmartin ◽  
Isabella Taglieri ◽  
Francesca Venturi ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
High Fat Diet ◽  
High Fat ◽  
Olive Leaves ◽  
Refined Olive Oil ◽  
Grape Marc ◽  
And Oxidative Stress ◽  
By Products

A growing body of literature is available about the valorization of food by-products to produce functional foods that combine the basic nutritional impact with the improvement of the health status of consumers. In this context, this study had two main objectives: (i) An innovative multistep extraction process for the production of a refined olive oil enriched with phenolic compounds (PE-ROO) extracted from olive pomace, olive leaves, or grape marc was presented and discussed. (ii) The most promising PE-ROOs were selected and utilized in in vitro and in vivo trials in order to determine their effectiveness in the management of high fat diet-induced-metabolic syndrome and oxidative stress in rats. The best results were obtained when olive leaves were used as source of phenols, regardless of the chemical composition of the solvent utilized for the extraction. Furthermore, while ethanol/hexane mixture was confirmed as a good solvent for the extraction of phenols compounds soluble in oil, the mix ROO/ethanol also showed a good extracting power from olive leaves. Besides, the ROO enriched with phenols extracted from olive leaves revealed an interesting beneficial effect to counteract high fat diet-induced-metabolic disorder and oxidative stress in rats, closely followed by ROO enriched by utilizing grape marc.

Stability of refined olive oil and olive-pomace oil added by phenolic compounds from olive leaves

2010 ◽  
Vol 112 (8) ◽  
pp. 894-905 ◽  
Author(s):  
Mohamed Bouaziz ◽  
Ines Feki ◽  
Mohamed Ayadi ◽  
Hedya Jemai ◽  
Sami Sayadi
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Olive Pomace ◽  
Olive Leaves ◽  
Refined Olive Oil ◽  
Olive Pomace Oil

Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves

2007 ◽  
Vol 55 (10) ◽  
pp. 4139-4143 ◽  
Author(s):  
Fátima Paiva-Martins ◽  
Rui Correia ◽  
Susana Félix ◽  
Pedro Ferreira ◽  
Michael H. Gordon
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Olive Leaves ◽  
Refined Olive Oil

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

1H NMR-Based Protocol for the Detection of Adulterations of Refined Olive Oil with Refined Hazelnut Oil

2009 ◽  
Vol 57 (24) ◽  
pp. 11550-11556 ◽  
Author(s):  
Luisa Mannina ◽  
Marco D’Imperio ◽  
Donatella Capitani ◽  
Serge Rezzi ◽  
Claude Guillou ◽  
...  
Keyword(s):  
Olive Oil ◽  
1H Nmr ◽  
Hazelnut Oil ◽  
Refined Olive Oil

The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level

LWT ◽  
2012 ◽  
Vol 45 (2) ◽  
pp. 186-190 ◽  
Author(s):  
Tommaso Gomes ◽  
Francesco Caponio ◽  
Viviana Durante ◽  
Carmine Summo ◽  
Vito Michele Paradiso
Keyword(s):  
Crude Oil ◽  
Olive Oil ◽  
Refined Olive Oil
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