The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level

LWT ◽  
2012 ◽  
Vol 45 (2) ◽  
pp. 186-190 ◽  
Author(s):  
Tommaso Gomes ◽  
Francesco Caponio ◽  
Viviana Durante ◽  
Carmine Summo ◽  
Vito Michele Paradiso
Keyword(s):  
Crude Oil ◽  
Olive Oil ◽  
Refined Olive Oil

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

1H NMR-Based Protocol for the Detection of Adulterations of Refined Olive Oil with Refined Hazelnut Oil

2009 ◽  
Vol 57 (24) ◽  
pp. 11550-11556 ◽  
Author(s):  
Luisa Mannina ◽  
Marco D’Imperio ◽  
Donatella Capitani ◽  
Serge Rezzi ◽  
Claude Guillou ◽  
...  
Keyword(s):  
Olive Oil ◽  
1H Nmr ◽  
Hazelnut Oil ◽  
Refined Olive Oil

Stabilization of Refined Olive Oil with Phenolic Monomers Fraction and Purified Hydroxytyrosol from Olive Mill Wastewater

2020 ◽  
Vol 3 (3) ◽  
pp. 657-665
Author(s):  
Amina Ben Saad ◽  
Amel Jerbi ◽  
Ines Khlif ◽  
Mohamed Ayedi ◽  
Noureddine Allouche
Keyword(s):  
Olive Oil ◽  
Olive Mill Wastewater ◽  
Refined Olive Oil ◽  
Olive Mill

scholarly journals Extra-Virgin Olive Oil Increases the Resistance of LDL to Oxidation More than Refined Olive Oil in Free-Living Men with Peripheral Vascular Disease

1999 ◽  
Vol 129 (12) ◽  
pp. 2177-2183 ◽  
Author(s):  
M. Carmen Ramirez-Tortosa ◽  
Gloria Urbano ◽  
María López-Jurado ◽  
Teresa Nestares ◽  
María C. Gomez ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vascular Disease ◽  
Peripheral Vascular Disease ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Peripheral Vascular ◽  
Free Living ◽  
Refined Olive Oil

scholarly journals Effect of Storage on Refined Olive Oil Composition: Stabilization by Addition of Chlorophyll Pigments and Squalene

2013 ◽  
Vol 62 (12) ◽  
pp. 981-987 ◽  
Author(s):  
Ghayth Rigane ◽  
Mohamed Bouaziz ◽  
Sami Sayadi ◽  
Ridha Ben Salem
Keyword(s):  
Olive Oil ◽  
Oil Composition ◽  
Chlorophyll Pigments ◽  
Refined Olive Oil
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