Comparison of saponification methods for characterization of the nonsaponifiable fraction of virgin olive oil

2013 ◽  
Vol 115 (11) ◽  
pp. 1325-1333 ◽  
Author(s):  
Verónica Sánchez de Medina ◽  
Feliciano Priego-Capote ◽  
María Dolores Luque de Castro
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Nonsaponifiable Fraction

scholarly journals Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1937-1946
Author(s):  
M.M.D.R. Tugay ◽  
L.E. Mopera ◽  
E.B. Esguerra ◽  
K.A.T. Castillo-Israel
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Extra Virgin Olive Oil ◽  
Quality Characteristics ◽  
Physico Chemical ◽  
Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 523-528 ◽  
Author(s):  
Gianluca Veneziani ◽  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Stefania Urbani ◽  
Roberto Selvaggini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Composition

Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis

2012 ◽  
Vol 47 (2) ◽  
pp. 188-193 ◽  
Author(s):  
Antonella Pasqualone ◽  
Valentina Di Rienzo ◽  
Antonio Blanco ◽  
Carmine Summo ◽  
Francesco Caponio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Dna Analysis ◽  
Virgin Olive Oil

Characterization of a 13-lipoxygenase from virgin olive oil and oil bodies of olive endosperms

Lipid / Fett ◽  
1998 ◽  
Vol 100 (12) ◽  
pp. 554-560 ◽  
Author(s):  
Marina D. Georgalaki ◽  
Astrid Bachmann ◽  
Theodore G. Sotiroudis ◽  
Aristotelis Xenakis ◽  
Andrea Porzel ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Bodies

Virgin olive oil aroma: Characterization of some Tunisian cultivars

2005 ◽  
Vol 93 (4) ◽  
pp. 697-701 ◽  
Author(s):  
W DHIFI ◽  
F ANGEROSA ◽  
A SERRAIOCCO ◽  
I OUMAR ◽  
I HAMROUNI ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil

scholarly journals Biochemical characterization of olive oil samples obtained from fruit mixtures and from oil blends of four cultivars grown in Central Tunisia

OCL ◽  
2022 ◽  
Vol 29 ◽  
pp. 5
Author(s):  
Meriem Tekaya ◽  
Mguidich Belhaj Amel ◽  
Beligh Mechri ◽  
Mohamed Ayadi ◽  
Manel Ben Slamia Aouina ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Biochemical Characterization ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Oil Blends ◽  
Blending Method ◽  
The Common ◽  
Fruit Mass

Blends of olive oils obtained from four cultivars (Olea europaea L. cv. Chemlali, Chetoui, Oueslati and Koroneiki) were produced by two different methods of blending: processing fruit mixtures or mixing monovarietal oils, using the same proportions of selected cultivars. The obtained blends were biochemically characterized to evaluate quality, and the two methods were compared. The results indicated that the most successful formulations are mainly F8 (60% Chemlali × 20% Oueslati × 20% Koroneiki) characterized by the highest contents of phenols and an elevated oxidative stability, and F5 (50% Chemlali × 50% Koroneiki) containing the highest MUFA level and the highest oxidative stability. The effect of the blending process on pigments and volatiles cannot be easily regulated, unlike phenols, fatty acid composition and OS, all of which positively correlated to the fruit mass ratio in the blend. Results suggest that processing fruit mixtures of different cultivars resulted in a better oil quality than that of oils obtained by the common oil blending method. This blending procedure offers a possibility to modulate the contents of antioxidants, fatty acids and volatile compounds in virgin olive oil, and therefore, its quality and sensorial characteristics.

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