How olive washing and storage affect fruit ethanol and virgin olive oil ethanol, ethyl esters and composition

2020 ◽  
Author(s):  
Gabriel Beltran ◽  
Antonio Hueso ◽  
Mohamed A Bejaoui ◽  
Abraham M Gila ◽  
Raquel Costales ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Ethyl Esters ◽  
And Storage

How ‘ground-picked’ olive fruits affect virgin olive oil ethanol content, ethyl esters and quality

2016 ◽  
Vol 96 (11) ◽  
pp. 3801-3806 ◽  
Author(s):  
Gabriel Beltran ◽  
Raquel Sánchez ◽  
Araceli Sánchez-Ortiz ◽  
Maria P Aguilera ◽  
Mohamed A Bejaoui ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Ethyl Esters ◽  
Ethanol Content

scholarly journals Rapid NIR determination of alkyl esters in virgin olive oil

2017 ◽  
Vol 68 (2) ◽  
pp. 195 ◽  
Author(s):  
J. A. Cayuela
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Predictive Models ◽  
Near Infrared ◽  
Methyl Esters ◽  
External Validation ◽  
Virgin Olive Oil ◽  
Ethyl Esters ◽  
The European Union ◽  
Alkyl Esters

The regulation of The European Union for olive oil and olive pomace established the limit of 35 mg·kg-1 for fatty acids ethyl ester contents in extra virgin olive oils, from grinding seasons after 2016. In this work, predictive models have been established for measuring fatty acid ethyl and methyl esters and to measure the total fatty acid alkyl esters based on near infrared spectroscopy (NIRS), and used successfully for this purpose. The correlation coefficients from the external validation exercises carried out with these predictive models ranged from 0.84 to 0.91. Different classification tests using the same models for the thresholds 35 mg·kg-1 for fatty acid ethyl esters and 75 mg·kg-1 for fatty acid alkyl esters provided success percentages from 75.0% to 95.2%.

Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

Food Control ◽  
2013 ◽  
Vol 30 (2) ◽  
pp. 606-615 ◽  
Author(s):  
Jesus Lozano-Sánchez ◽  
Alessandra Bendini ◽  
Rosa Quirantes-Piné ◽  
Lorenzo Cerretani ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
And Storage ◽  
By Products

Ethyl esters versus fermentative organoleptic defects in virgin olive oil

2017 ◽  
Vol 219 ◽  
pp. 33-39 ◽  
Author(s):  
Maria Gabriella Di Serio ◽  
Lucia Giansante ◽  
Giuseppina Di Loreto ◽  
Angelo Faberi ◽  
Lorenzo Ricchetti ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Ethyl Esters

scholarly journals Effect of storage time and gamma irradiation on the chemical properties of olive (Olea europaea) oils

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
M. Al-Bachir
Keyword(s):  
Gamma Irradiation ◽  
Olive Oil ◽  
Iodine Value ◽  
Storage Time ◽  
Phenolic Content ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Saponification Value ◽  
And Storage

The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide value (PV), Thiobarbituric Acid (TBA), phenolic content, iodine value (IV), and saponification value (SV) of virgin olive oil obtained from olives fruits immediately after harvest (at day zero) were 1.04%, 3.06 mEqO2 kg-1oil, 0.025 mg MDA kg-1 oil, 314.71 mg gallic acid kg-1 oil, 93.38 gI2 100 g-1 oil and 194.88 mg KOH g-1 oil, respectively. In general, the AV and PV of olive oil was increased by gamma irradiation, while the phenolic and IV of olive oil was deceased by gamma irradiation and storage time. The TBA value and SV of olive oil was not significantly (p>0.05) changed by gamma irradiation.

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