scholarly journals Use of Response Surface Methodology (RSM) for the Identification of the Best Extraction Conditions for Headspace Solid-Phase Micro Extraction (HS-SPME) of the Volatile Profile of cv. Arbequina Extra-Virgin Olive Oil

2018 ◽  
Vol 120 (8) ◽  
pp. 1700356 ◽  
Author(s):  
Thays H. Borges ◽  
Elsa Ramalhosa ◽  
Isabel Seiquer ◽  
José Alberto Pereira
Keyword(s):  
Response Surface Methodology ◽  
Olive Oil ◽  
Response Surface ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Solid Phase Micro Extraction ◽  
Volatile Profile

scholarly journals Terpene Compounds of New Tunisian Extra-Virgin Olive Oil: Effect of Ripening Stage

2021 ◽  
Author(s):  
Bechir Baccouri ◽  
Imene Rajhi
Keyword(s):  
Olive Oil ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Solid Phase Micro Extraction ◽  
Ripening Stage ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Volatile Profiles ◽  
Flame Ionisation

The volatile profiles of Tunisian virgin olive oils were established by solid phase micro-extraction (SPME) and gas chromatography (GC), using flame ionisation and mass spectrometer detectors. Terpenes compounds were identified and characterized. Limonene, the main terpene compound extracted by SPME, characterized the studied olive oil. Significant differences in the proportions of terpenes constituents from oils of different maturity index were detected. The results demonstrated that the accumulation of the terpenes compounds in the studied oils obtained from different ripeness stage was strictly connected with the ripeness stage.

scholarly journals Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2625 ◽  
Author(s):  
Chiara Sanmartin ◽  
Isabella Taglieri ◽  
Monica Macaluso ◽  
Cristina Sgherri ◽  
Roberta Ascrizzi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Control Sample ◽  
Extra Virgin Olive Oil ◽  
Bioactive Substances ◽  
Headspace Volatile ◽  
Olive Oils ◽  
Citrus Leaves ◽  
Nutraceutical Properties

The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while Citrus leaves are rich sources of bioactive substances, no data are available in the literature about the effect of Citrus leaf addition on the nutraceutical and sensorial profiles of olive oil. This study aimed at comparing the chemical and sensorial qualities of olive oils obtained from ripe olives pressed together with either Olea or Citrus spp. (lemon or orange) cryomacerated leaves. General composition parameters as well as major antioxidants and antioxidant activity were measured. A panel test evaluation, as well as headspace volatile characterization (headspace solid phase microextraction, HS-SPME), were also performed. All data were compared with an EVOO extracted from the same olive batch used as control. It was possible to obtain Leaf Olive Oils (LOOs) characterized by a higher (p < 0.05) content of antioxidants, compared to the control sample, and the highest oleuropein concentration was detected in the olive oil extracted in presence of olive leaf (+50% in comparison with the control). All the LOOs showed a higher smell complexity and the scent of ripe fruit was generally mitigated. Lemon and olive LOOs showed the best smell profile.

scholarly journals Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4193
Author(s):  
Aline Gabrielle Alves de Carvalho ◽  
Lucía Olmo-García ◽  
Bruna Rachel Antunes Gaspar ◽  
Alegría Carrasco-Pancorbo ◽  
Vanessa Naciuk Castelo-Branco ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Minor Component ◽  
Extra Virgin Olive Oil ◽  
Reversed Phase ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Triterpenic Acids

The production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO’s typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a comprehensive characterization of EVOO samples acquired at local stores (at Rio de Janeiro and Rio Grande do Sul, from the two most prevalent cultivars, Arbequina and Koroneiki) was carried out considering the most relevant quality parameters, antioxidant capacity, oxidative stability, total phenolic content, fatty acid composition, and minor component metabolic profiling. The latter included: (1) the determination of individual phenolic compounds (belonging to four diverse chemical classes) and triterpenic acids by means of a powerful multi-class reversed-phase LC-MS method; (2) the quantitative profiling of tocopherols, phytosterols, and pigments by normal-phase LC-DAD/fluorescence; and (3) the quantitative appraisal of the volatile pattern of the oils by solid-phase microextraction (SPME)-gas chromatography (GC)-MS. By applying these methods, the concentrations of approximately 70 minor compounds were determined in commercial EVOOs from Brazil. To the best of our knowledge, the content of a very large number of phenolic compounds of those determined in the current report (mainly secoiridoids), the three triterpenic acids (maslinic, betulinic, and oleanolic acids), and the individual chlorophyll derivatives had not been previously evaluated in Brazilian EVOOs. The present work provides a broad picture of the compositional profile and other parameters of relevance of selected commercial Brazilian EVOOs available on local markets, describing their typicity and most particular features, some of which are known to have potential impacts on consumers’ health.

Modelling of virgin olive oil extraction using response surface methodology

2011 ◽  
Vol 46 (12) ◽  
pp. 2576-2583 ◽  
Author(s):  
Francisco Espínola ◽  
Manuel Moya ◽  
Diego G. Fernández ◽  
Eulogio Castro
Keyword(s):  
Response Surface Methodology ◽  
Olive Oil ◽  
Response Surface ◽  
Virgin Olive Oil ◽  
Oil Extraction
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