Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter

2016 ◽  
Vol 118 (10) ◽  
pp. 1495-1506 ◽  
Author(s):  
Parvin Sharayei ◽  
Reza Farhoosh
Keyword(s):  
Unsaponifiable Matter ◽  
Canola Oil ◽  
Palm Olein ◽  
Frying Stability ◽  
Virgin Olive Oils ◽  
Kernel Oil ◽  
Olive Oils ◽  
Bene Kernel Oil

Effect of Bene Kernel Oil on the Frying Stability of Canola Oil

2010 ◽  
Vol 88 (5) ◽  
pp. 647-654 ◽  
Author(s):  
Parvin Sharayei ◽  
Reza Farhoosh ◽  
Hashem Poorazrang ◽  
Mohammad Hossein Haddad Khodaparast
Keyword(s):  
Canola Oil ◽  
Frying Stability ◽  
Kernel Oil ◽  
Bene Kernel Oil

Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

2008 ◽  
Vol 86 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Reza Farhoosh ◽  
Reza Esmaeilzadeh Kenari ◽  
Hashem Poorazrang
Keyword(s):  
Canola Oil ◽  
Palm Olein ◽  
Frying Stability

Gas Chromatography of Unsaponifiable Matter. III. Identification of Hydrocarbons, Aliphatic Alcohols, Tocopherols, Triterpenoid Alcohols, and Sterols Present in Olive Oils

1965 ◽  
Vol 48 (2) ◽  
pp. 417-433 ◽  
Author(s):  
Jerome Eisner ◽  
John L Iverson ◽  
Alfred K Mozingo ◽  
David Firestone
Keyword(s):  
Gas Chromatography ◽  
Unsaponifiable Matter ◽  
Homologous Series ◽  
Aliphatic Alcohols ◽  
The Third ◽  
Kernel Oil ◽  
Olive Oils ◽  
Olive Kernel ◽  
Branched Chain ◽  
Major Hydrocarbon

Abstract Olive oils, both foreign and domestic, were saponified, and the unsaponifiable matter was fractionated on a Florisil column. Gas chromatography of the first two hydrocarbon fractions confirmed that squalene was the major component of pressed and solvent-extracted pomace oils. However, iso-and/or anteiso- tctratriacontane was the major hydrocarbon in olive kernel oil. Hydrogenation and temperature programming indicated that there were several homologous series present, consisting of normal, iso-and/or anteiso-, and multiple branched chain hydrocarbons. Gas chromatography of the third Florisil fraction (tocopherols, high molecular weight aliphatic alcohols, and triterpenoid alcohol components) indicated the presence of three homologous series of normal, iso- and/or anteiso-, and multiple branched chain alcohols. The triterpenoid alcohols were used to distinguish between pressed and solvent-extracted pomace oils. As little as 5% of pomace oil could be detected in laboratory-prepared mixtures. Campesterol and beta-sitosterol were the two sterols present in olive oils. The Fitelson test detected olive oils consisting entirely or largely of pomace oils.

Frying stability of canola oil in presence of pumpkin seed and olive oils

2010 ◽  
Vol 112 (8) ◽  
pp. 871-877 ◽  
Author(s):  
Ashraf Gohari Ardabili ◽  
Reza Farhoosh ◽  
Mohammad Hossein Haddad Khodaparast
Keyword(s):  
Canola Oil ◽  
Pumpkin Seed ◽  
Frying Stability ◽  
Olive Oils

scholarly journals Frying performance of two virgin oils from Cornicabra olives with different ripeness indices

2018 ◽  
Vol 68 (4) ◽  
pp. 223 ◽  
Author(s):  
R. Olivero-David ◽  
C. Mena ◽  
F. J. Sánchez-Muniz ◽  
M. Á. Pérez-Jiménez ◽  
F. Holgado ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polar Compounds ◽  
Total Polyphenols ◽  
Frying Stability ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Oil Toxicity ◽  
Frying Performance ◽  
Stability Indices ◽  
Fatty Acid Compositions

The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended.

Improvement of Canola Oil Frying Stability by Bene Kernel Oil’s Unsaponifiable Matter

2011 ◽  
Vol 88 (7) ◽  
pp. 993-1000 ◽  
Author(s):  
Parvin Sharayei ◽  
Reza Farhoosh ◽  
Hashem Poorazrang ◽  
Mohammad Hossein Haddad Khodaparast
Keyword(s):  
Unsaponifiable Matter ◽  
Canola Oil ◽  
Frying Stability

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

Shelf-life of Extra Virgin Olive Oils from Southern Italy

2014 ◽  
Vol 10 (3) ◽  
pp. 234-240 ◽  
Author(s):  
Costantina Barbarisi ◽  
Michele Stasio ◽  
Francesco Cara ◽  
Melissa Nazzaro ◽  
Francesco Siano ◽  
...  
Keyword(s):  
Shelf Life ◽  
Southern Italy ◽  
Virgin Olive Oils ◽  
Olive Oils

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

2020 ◽  
Vol 311 ◽  
pp. 126044 ◽  
Author(s):  
Sonia Esposto ◽  
Roberto Selvaggini ◽  
Agnese Taticchi ◽  
Gianluca Veneziani ◽  
Beatrice Sordini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Dark Conditions

scholarly journals Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose

Sensors ◽  
2021 ◽  
Vol 21 (7) ◽  
pp. 2298
Author(s):  
Pablo Cano Marchal ◽  
Chiara Sanmartin ◽  
Silvia Satorres Martínez ◽  
Juan Gómez Ortega ◽  
Fabio Mencarelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Low Cost ◽  
Virgin Olive Oil ◽  
General Purpose ◽  
Quality Parameter ◽  
Lasso Regression ◽  
Virgin Olive Oils ◽  
Electronic Noses ◽  
Olive Oils ◽  
Instrumental Technique

The organoleptic profile of a Virgin Olive Oil is a key quality parameter that is currently obtained by human sensory panels. The development of an instrumental technique capable of providing information about this profile quickly and online is of great interest. This work employed a general purpose e-nose, in lab conditions, to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils. The raw data provided by the e-nose were used to extract a set of features that fed a regressor to predict the level of fruity aroma and a classifier to detect the presence of defects. The results obtained were a mean validation error of 0.5 units for the prediction of fruity aroma using lasso regression; and 88% accuracy for the defect detection using logistic regression. Finally, the identification of two out of ten specific sensors of the e-nose that can provide successful results paves the way to the design of low-cost specific electronic noses for this application.

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