Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil

2009 ◽  
Vol 90 (2) ◽  
pp. 199-204 ◽  
Author(s):  
Nabil Ben Youssef ◽  
Wissem Zarrouk ◽  
Alegría Carrasco-Pancorbo ◽  
Youssef Ouni ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Phenolic Composition ◽  
Olive Ripeness

Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

2013 ◽  
Vol 54 (2) ◽  
pp. 1868-1875 ◽  
Author(s):  
Mohamed Bengana ◽  
Abdelhakim Bakhouche ◽  
Jesús Lozano-Sánchez ◽  
Youcef Amir ◽  
Ahcene Youyou ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Extra Virgin Olive Oil ◽  
Phenolic Composition ◽  
Olive Ripeness

Effect of Tunisian olive ripeness on endogenous enzymes and virgin olive oil phenolic composition

2017 ◽  
Vol 62 ◽  
pp. 43-50 ◽  
Author(s):  
Rim Hachicha Hbaieb ◽  
Faten Kotti ◽  
Enrico Valli ◽  
Alessandra Bendini ◽  
Tullia Gallina Toschi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Phenolic Composition ◽  
Olive Ripeness ◽  
Endogenous Enzymes

Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109628
Author(s):  
Karolina Brkić Bubola ◽  
Dora Klisović ◽  
Igor Lukić ◽  
Anja Novoselić
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Composition

scholarly journals An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

2017 ◽  
Vol 8 ◽  
Author(s):  
David Velázquez-Palmero ◽  
Carmen Romero-Segura ◽  
Rosa García-Rodríguez ◽  
María L. Hernández ◽  
Fabián E. Vaistij ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Phenolic Composition ◽  
Olive Fruit

scholarly journals Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-related Compounds (Phenols and Volatiles)

2021 ◽  
Author(s):  
Leeanny Caipo ◽  
Ana Sandoval ◽  
Betsabet Sepúlveda ◽  
Edwar Fuentes ◽  
Rodrigo Valenzuela ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Principal Component ◽  
Extra Virgin Olive Oil ◽  
Storage Condition ◽  
Storage Conditions ◽  
Alpha Tocopherol ◽  
The Impact

Abstract: Commercialization of extra virgin olive oil (EVOO) requires a best before date recom-mended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, in-adequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former were associated with higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein and ligstroside derivatives, which also increased with storage time. E-2-Nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring E2-Nonenal levels.

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