The effect of genotype and ripening index on the phenolic profile and fatty acids composition of virgin olive oils from olive breeding programs

2015 ◽  
Vol 117 (7) ◽  
pp. 954-966 ◽  
Author(s):  
Verónica Sánchez de Medina ◽  
Feliciano Priego-Capote ◽  
María Dolores Luque de Castro
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Composition ◽  
Phenolic Profile ◽  
Breeding Programs ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Ripening Index ◽  
Olive Breeding

Influence of genotype on the fatty acids composition of virgin olive oils from advanced selections obtained by crosses between Arbequina, Picual, and Frantoio cultivars along the ripening process

2015 ◽  
Vol 117 (8) ◽  
pp. 1261-1270 ◽  
Author(s):  
Verónica Sánchez de Medina ◽  
Mónica Calderón-Santiago ◽  
Milad El Riachy ◽  
Feliciano Priego-Capote ◽  
María Dolores Luque de Castro
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Composition ◽  
Virgin Olive Oils ◽  
Ripening Process ◽  
Olive Oils

Phenolic profile of virgin olive oils with and without sensory defects: Oils with non-oxidative defects exhibit a considerable concentration of phenols

2015 ◽  
Vol 118 (2) ◽  
pp. 299-307 ◽  
Author(s):  
Ramón Aparicio-Ruiz ◽  
Diego L. García-González ◽  
Celia Oliver-Pozo ◽  
Noelia Tena ◽  
María T. Morales ◽  
...  
Keyword(s):  
Phenolic Profile ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Considerable Concentration ◽  
Sensory Defects

scholarly journals Characterization of european virgin olive oils using fatty acids

1993 ◽  
Vol 44 (1) ◽  
pp. 18-24 ◽  
Author(s):  
María V. Alonso García ◽  
R. Aparicio López
Keyword(s):  
Fatty Acids ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals A Novel Photometric Method for Evaluation of the Oxidative Stability of Virgin Olive Oils

2008 ◽  
Vol 91 (4) ◽  
pp. 794-801 ◽  
Author(s):  
Vassilis N Kamvissis ◽  
Emmanouil G Barbounis ◽  
Nikolaos C Megoulas ◽  
Michael A Koupparis
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Antioxidant Capacity ◽  
Correlation Coefficient ◽  
Photometric Method ◽  
Oil Stability Index ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Rancimat Method ◽  
Wide Range

Abstract The Oxitester method, a novel, simple, and fast photometric method for the evaluation of the antioxidant capacity of olive oils, was validated and compared to the official oil stability index (Rancimat) method. The Oxitester method appeared to be a good alternative to the Rancimat method with adequate correlation for a wide range of virgin olive oil samples, including extrissima virgin olive oils (correlation coefficient 0.88), and extra virgin olive oils of increased acidity (free fatty acids >0.45, correlation coefficient 0.89). Other quality factors (flavor, free fatty acids content, specific absorbance at 270 and 232 nm, peroxide value, and content of oleic, linoleic, and linolenic acids) were also measured and correlated to the antioxidant capacity values of the Oxitester and Rancimat methods. The Oxitester method, in contrast to the Rancimat method, was indicative of the flavor characteristics of the olive oils and the content of linolenic acid.

COMPARISON OF Ω-3 AND Ω-6 FATTY ACIDS CONTENT IN VIRGIN OLIVE OILS FROM ITALIAN OLIVE CULTIVARS

2015 ◽  
pp. 201-206
Author(s):  
C. Benincasa ◽  
A. Patarino ◽  
F. Greco ◽  
M. Pellegrino ◽  
E. Perri ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Cultivars

Fatty acid composition and δ13C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry

2014 ◽  
Vol 49 (9) ◽  
pp. 840-849 ◽  
Author(s):  
Angelo Faberi ◽  
Rosa Maria Marianella ◽  
Fabio Fuselli ◽  
Alessandro La Mantia ◽  
Felice Ciardiello ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Isotopic Ratio ◽  
Virgin Olive Oils ◽  
Olive Oils

Physico-chemical, quality parameters and composition of Chemlal extra virgin olive-oils from Algeria

2019 ◽  
Vol 8 (2) ◽  
pp. 67-75
Author(s):  
A. Iddir ◽  
A M. A. Bekada ◽  
S. Kiciri ◽  
S. Boualit
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Quality Criterion ◽  
Quality Parameters ◽  
Chemical Quality ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Physico Chemical ◽  
Yield Quality ◽  
Ripening Index

The aim of this work was to determine the composi on, physicochemical and quality parameters of Chemlal EVOO from di erent regions of Algeria and at di erent harvest me. Olive-oil yield, quality indices, fa y acid composition, pigments (carotenoids and chlorophylls), phenolic compounds were evaluated for a complete descrip on of olive-oil samples. The nal results showed that the altitude and the me of harvest obviously had an in uence on the quality and the chemical composition of the olive oils. A very advanced maturity was observed for the olives coming from the low altitudes. The olives of the region of Oran at 80 m of al tude ripen very quickly that the olives of M'chedallah to 474 m and more than those of the region of Illit- en which is more than 700 m. The pro le of fa y acids was in uenced by al tude. Oleic acid, which is a nutri onal and quality criterion for olive oil, increases with al tude but does not exceed the limit set by the Interna onal Olive Council. On the other hand, the content of pigments and phenolic compounds, decreased with the matura on of olives. According to the results found, the most suitable ripening index for harves ng olives for Chemlal EVOOs of high chemical quality starts from 3.20 up to 4.

High-resolution mass spectrometry to evaluate the influence of cross-breeding segregating populations on the phenolic profile of virgin olive oils

2014 ◽  
Vol 94 (15) ◽  
pp. 3100-3109 ◽  
Author(s):  
Verónica Sánchez de Medina ◽  
Mónica Calderón-Santiago ◽  
Milad El Riachy ◽  
Feliciano Priego-Capote ◽  
María Dolores Luque de Castro
Keyword(s):  
Mass Spectrometry ◽  
High Resolution ◽  
High Resolution Mass Spectrometry ◽  
Phenolic Profile ◽  
Virgin Olive Oils ◽  
Cross Breeding ◽  
Olive Oils ◽  
High Resolution Mass ◽  
Resolution Mass
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