Determination of trace element in Italian virgin olive oils and their characterization according to geographical origin by statistical analysis

2007 ◽  
Vol 585 (2) ◽  
pp. 366-370 ◽  
Author(s):  
Cinzia Benincasa ◽  
John Lewis ◽  
Enzo Perri ◽  
Giovanni Sindona ◽  
Antonio Tagarelli
Keyword(s):  
Statistical Analysis ◽  
Trace Element ◽  
Geographical Origin ◽  
Virgin Olive Oils ◽  
Olive Oils

Potential of LC–MS phenolic profiling combined with multivariate analysis as an approach for the determination of the geographical origin of north Moroccan virgin olive oils

2015 ◽  
Vol 166 ◽  
pp. 292-300 ◽  
Author(s):  
Aadil Bajoub ◽  
Alegría Carrasco-Pancorbo ◽  
El Amine Ajal ◽  
Noureddine Ouazzani ◽  
Alberto Fernández-Gutiérrez
Keyword(s):  
Multivariate Analysis ◽  
Geographical Origin ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Determination of Alkyl Esters Content in PDO Extra Virgin Olive Oils from Sicily

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Rosaria Costa ◽  
Giovanni Bartolomeo ◽  
Emanuele Saija ◽  
Rossana Rando ◽  
Ambrogina Albergamo ◽  
...  
Keyword(s):  
Quality Parameter ◽  
Limit Set ◽  
The European Union ◽  
Alkyl Esters ◽  
Virgin Olive Oils ◽  
South Italy ◽  
Olive Oils ◽  
Eu Directive ◽  
Analytical Protocol

The quality parameter of alkyl esters of fatty acids was checked in a variety of Italian olive oil samples. In particular, 34 samples of extra virgin olive oils (EVOOs) from South Italy (Sicilian orchards), produced in the years 2014-2015, have been subjected to the analytical protocol dictated by the European Union for the determination of alkyl esters, as an indicator of oil’s quality. All the samples analyzed resulted to be well below the limit set by EU Directive. Besides recently produced EVOOs, a set of very aged oils, produced in the years 1996–2000, were analyzed as well. The main finding was that alkyl esters increased in correspondence with deterioration processes.

scholarly journals Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 18 ◽  
Author(s):  
Eleonora Borello ◽  
Valentina Domenici
Keyword(s):  
Olive Oil ◽  
Spectroscopic Techniques ◽  
Total Carotenoids ◽  
Visible Absorption ◽  
Pheophytin A ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Near Ultraviolet ◽  
Practical Usefulness

The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have antioxidant and, more generally, nutraceutical properties and their quantification can be related to the product’s quality and authenticity. In this work, we have quantified the total amount of carotenoids and chlorophylls’ derivatives in several virgin and extra-virgin olive oils produced in Italy, by using two different methods that are based on near-ultraviolet-visible absorption spectroscopy. The first method defines two indexes, K670 and K470, related to absorbance values of oil at wavelengths of 670 and 470 nm, respectively. The second method is based on the mathematical deconvolution of the whole absorption spectrum of the oil to obtain the concentrations of four main pigments present in olive oils: β-carotene, lutein, pheophytin A, and pheophytin B. The concentrations of the total carotenoids and total chlorophylls’ derivatives, as obtained by the two spectroscopic methods, are compared and the results are discussed in view of the practical usefulness of spectroscopic techniques for a fast determination of pigments in olive oil.

Determination of 1,2/1,3-diglycerides in Sicilian extra-virgin olive oils by 1H-NMR over a one-year storage period

2016 ◽  
Vol 31 (7) ◽  
pp. 822-828 ◽  
Author(s):  
Andrea Salvo ◽  
Archimede Rotondo ◽  
Giovanna Loredana La Torre ◽  
Nicola Cicero ◽  
Giacomo Dugo
Keyword(s):  
1H Nmr ◽  
Storage Period ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
One Year
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