Effect of selected antioxidants on the stability of virgin olive oil

1983 ◽  
Vol 60 (7) ◽  
pp. 1286-1290 ◽  
Author(s):  
A. K. Kiritsakis ◽  
C. M. Stine ◽  
L. R. Dugan
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
The Stability

On the importance of total polar phenols to monitor the stability of Greek virgin olive oil

2002 ◽  
Vol 104 (6) ◽  
pp. 340-346 ◽  
Author(s):  
Georgios Blekas ◽  
Eleni Psomiadou ◽  
Maria Tsimidou ◽  
Dimitrios Boskou
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
The Stability

scholarly journals E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life

2021 ◽  
Vol 11 (18) ◽  
pp. 8453
Author(s):  
Margherita Modesti ◽  
Isabella Taglieri ◽  
Alessandro Bianchi ◽  
Alessandro Tonacci ◽  
Francesco Sansone ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Food Industry ◽  
Technological Development ◽  
Virgin Olive Oil ◽  
Sensor Arrays ◽  
Significant Rise ◽  
Life Assessment ◽  
Current Trends ◽  
The Stability

Electronic nose (E-nose) devices represent one of the most trailblazing innovations in current technological research, since mimicking the functioning of the biological sense of smell has always represented a fascinating challenge for technological development applied to life sciences and beyond. Sensor array tools are right now used in a plethora of applications, including, but not limited to, (bio-)medical, environmental, and food industry related. In particular, the food industry has seen a significant rise in the application of technological tools for determining the quality of edibles, progressively replacing human panelists, therefore changing the whole quality control chain in the field. To this end, the present review, conducted on PubMed, Science Direct and Web of Science, screening papers published between January 2010 and May 2021, sought to investigate the current trends in the usage of human panels and sensorized tools (E-nose and similar) in the food industry, comparing the performances between the two different approaches. In particular, the focus was mainly addressed towards the stability and shelf life assessment of olive oil, the main constituent of the renowned “Mediterranean diet”, and nowadays appreciated in cuisines from all around the world. The obtained results demonstrate that, despite the satisfying performances of both approaches, the best strategy merges the potentialities of human sensory panels and technological sensor arrays, (i.e., E-nose somewhat supported by E-tongue and/or E-eye). The current investigation can be used as a reference for future guidance towards the choice between human panelists and sensorized tools, to the benefit of food manufacturers.

scholarly journals 1H–NMR fingerprinting and supervised pattern recognition to evaluate the stability of virgin olive oil during storage

Food Control ◽  
2021 ◽  
Vol 123 ◽  
pp. 107831
Author(s):  
Rosa María Alonso-Salces ◽  
Blanca Gallo ◽  
María Isabel Collado ◽  
Andrea Sasía-Arriba ◽  
Gabriela Elena Viacava ◽  
...  
Keyword(s):  
Pattern Recognition ◽  
Olive Oil ◽  
1H Nmr ◽  
Virgin Olive Oil ◽  
The Stability

scholarly journals Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1945
Author(s):  
Soraya Mousavi ◽  
Roberto Mariotti ◽  
Vitale Stanzione ◽  
Saverio Pandolfi ◽  
Valerio Mastio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Low Temperatures ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Legal Limits ◽  
The Stability ◽  
Storage Temperatures

The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.

Antioxidants on Radical-Scavenging Activity of Vegetable Oil

2013 ◽  
Vol 781-784 ◽  
pp. 1776-1779
Author(s):  
Li Qin Jiang
Keyword(s):  
Soybean Oil ◽  
Olive Oil ◽  
Vegetable Oil ◽  
Radical Scavenging Activity ◽  
Virgin Olive Oil ◽  
Radical Scavenging ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Comparable Activity ◽  
The Stability

The aim of this study was to investigate the effect of antioxidants of soybean oil and virgin olive oil during heating. Tocopherol and total phenol content in oils were determined by HPLC and Folin test, respectively. Antioxidant activity was measured with scavenging-activity (RSA) of free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH·) by spectrophotometer. Among the antioxidants studied, comparable activity was found between Trolox and tocopherol, while activity of phenol was low in the study. Tocopherol compounds contribute the RSA of soybean oil, and the RSA of virgin olive oil was from phenol compound as well as tocopherols. Our study showed the variety and content of antioxidants influence RSA of vegetable oils, which concerned the stability and nutrition quality of vegetable oil.

Action of chlorophylls on the stability of virgin olive oil

1992 ◽  
Vol 69 (9) ◽  
pp. 866-871 ◽  
Author(s):  
Francisca Gutiérrez-Rosales ◽  
Juan Garrido-Fernández ◽  
Lourdes Gallardo-Guerrero ◽  
Beatriz Gandul-Rojas ◽  
M. Isabel Minguez-Mosquera
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
The Stability

scholarly journals Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 179 ◽  
Author(s):  
Domenico Montesano ◽  
Gabriele Rocchetti ◽  
Lina Cossignani ◽  
Biancamaria Senizza ◽  
Luna Pollini ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Performance ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Untargeted Metabolomics ◽  
Lycium Barbarum ◽  
Long Term Storage ◽  
The Stability ◽  
Term Storage

A carotenoid-rich extract from Lycium barbarum L. was added to extra virgin olive oil (EVOO), obtaining a carotenoid-enriched oil (EVOOCar). The oxidative stability of EVOO and EVOOCar was evaluated during long-term storage of 28 weeks at room temperature, by measuring some classical parameters (acidity and peroxide values, spectrophotometric coefficients, fatty acid composition) and the content of minor compounds (i.e., α-tocopherol and lutein). At the end of the storage, higher content (p < 0.01) of α-tocopherol in EVOOCar in respect to EVOO were observed. Zeaxanthin dipalmitate, the most abundant carotenoid compound of Goji berries, decreased slightly (p < 0.05) in EVOOCar until the end of the storage. In regard to polyphenols, an ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC/QTOF-MS) using untargeted metabolomics was carried out. This latter approach discriminated the two oil samples during long-term storage, allowing to identify also the phenolic classes most exposed to significant variations during storage (i.e., mainly lignans and flavones). Besides, the addition of Goji carotenoids preserved the stability of tyrosol equivalents in EVOOCar during long-term storage. These results highlighted that the enrichment of EVOO with a carotenoid-rich extract can improve the shelf-life and nutritional value of added-oil, protecting EVOO natural antioxidants during long-term storage.

Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds

2021 ◽  
pp. 130779
Author(s):  
Marilisa Alongi ◽  
Paolo Lucci ◽  
Maria Lisa Clodoveo ◽  
Francesco Paolo Schena ◽  
Sonia Calligaris
Keyword(s):  
Physical Properties ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Stability

The role of endogenous amphiphiles on the stability of virgin olive oil-in-water emulsions

2005 ◽  
Vol 82 (6) ◽  
pp. 415-420 ◽  
Author(s):  
T. G. Sotiroudis ◽  
G. T. Sotiroudis ◽  
N. Varkas ◽  
A. Xenakis
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil In Water ◽  
The Stability

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.

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