Differences inn-alkane profiles between olives and olive leaves as potential indicators for the assessment of olive leaf presence in virgin olive oils

2015 ◽  
Vol 117 (9) ◽  
pp. 1480-1485 ◽  
Author(s):  
Alina Mihailova ◽  
Dimitri Abbado ◽  
Nikolai Pedentchouk
Keyword(s):  
Olive Leaf ◽  
Olive Leaves ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspects

2021 ◽  
Vol 10 (13) ◽  
pp. e185101321130
Author(s):  
Deborah Murowaniecki Otero ◽  
Alexandre Lorini ◽  
Fernanda Moreira Oliveira ◽  
Bruna da Fonseca Antunes ◽  
Raquel Moreira Oliveira ◽  
...  
Keyword(s):  
Defense Mechanism ◽  
Maximum Plasma ◽  
Pharmacological Properties ◽  
Olive Leaves ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Treatment And Prevention ◽  
Anti Cancer ◽  
Biological Aspects ◽  
Green Olive

Olive fruits, leaves and derived virgin oils are known to be good sources of polyphenols and other antioxidants that have recently received increasing interest. In addition, its derivatives are responsible for the bitter and spicy taste of green olive fruits and virgin olive oils. In the physiology of the olive plant, the enzymatic biotransformation of oleuropein is related to fruit ripening and the tissue-specific defense mechanism. The oleuropein is one of the main phenolic compounds identified in fruits and olive leaves. It has several pharmacological properties, including antioxidant, cardioprotective, anti-heterogeneous, neuropathic, anti-cancer and other effects. Oleuropein is slightly absorbed after oral administration and reaches a maximum plasma concentration, being widely distributed in various organs and tissues, including the heart, liver and brain. In view of recent studies on the use oleuropein obtained from olive leaves in the treatment and prevention of diseases, this work was carried out with the aim of compiling the main information available in the literature through this review.

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.

Influence of malaxation temperature and time on the quality of virgin olive oils

2001 ◽  
Vol 72 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Franca Angerosa ◽  
Roberta Mostallino ◽  
Carla Basti ◽  
Raffaella Vito
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils
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