scholarly journals Olive oil characterization of cv. ‘Arauco’ harvested at different times in areas with early frost in Mendoza, Argentina

2019 ◽  
Vol 100 (3) ◽  
pp. 953-960 ◽  
Author(s):  
Eduardo R Trentacoste ◽  
Adriana P Banco ◽  
Patricia N Piccoli ◽  
Romina P Monasterio
Keyword(s):  
Olive Oil ◽  
Oil Characterization

Enzymatic interesterification of olive oil with fully hydrogenated palm oil: Characterization of fats

2008 ◽  
Vol 110 (8) ◽  
pp. 714-724 ◽  
Author(s):  
Manuel Criado ◽  
Estela Hernández-Martín ◽  
Arnoldo López-Hernández ◽  
Cristina Otero
Keyword(s):  
Olive Oil ◽  
Palm Oil ◽  
Enzymatic Interesterification ◽  
Oil Characterization

scholarly journals Characterization of antioxidant olive oil biophenols by spectroscopic methods

2010 ◽  
Vol 91 (2) ◽  
pp. 309-314 ◽  
Author(s):  
Fátima Paiva-Martins ◽  
Vera Rodrigues ◽  
Rita Calheiros ◽  
Maria PM Marques
Keyword(s):  
Olive Oil ◽  
Spectroscopic Methods

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.

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

Talanta ◽  
2018 ◽  
Vol 182 ◽  
pp. 131-141 ◽  
Author(s):  
Susanna Buratti ◽  
Cristina Malegori ◽  
Simona Benedetti ◽  
Paolo Oliveri ◽  
Gabriella Giovanelli
Keyword(s):  
Data Fusion ◽  
Shelf Life ◽  
Olive Oil ◽  
Life Assessment ◽  
Oil Characterization ◽  
Fusion Approach
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