Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 523-528 ◽  
Author(s):  
Gianluca Veneziani ◽  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Stefania Urbani ◽  
Roberto Selvaggini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Composition

scholarly journals Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1937-1946
Author(s):  
M.M.D.R. Tugay ◽  
L.E. Mopera ◽  
E.B. Esguerra ◽  
K.A.T. Castillo-Israel
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Extra Virgin Olive Oil ◽  
Quality Characteristics ◽  
Physico Chemical ◽  
Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

scholarly journals Characterization of two Pantoea strains isolated from extra-virgin olive oil

AMB Express ◽  
2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Graziano Pizzolante ◽  
Miriana Durante ◽  
Daniela Rizzo ◽  
Marco Di Salvo ◽  
Salvatore Maurizio Tredici ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals 1H NMR and Multivariate Analysis for Geographic Characterization of Commercial Extra Virgin Olive Oil: A Possible Correlation with Climate Data

Foods ◽  
2017 ◽  
Vol 6 (11) ◽  
pp. 96 ◽  
Author(s):  
Domenico Rongai ◽  
Nadia Sabatini ◽  
Laura Del Coco ◽  
Enzo Perri ◽  
Paolo Del Re ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Olive Oil ◽  
1H Nmr ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Climate Data

scholarly journals Heating on the volatile composition and sensory aspects of extra-virgin olive oil

2013 ◽  
Vol 37 (6) ◽  
pp. 566-572 ◽  
Author(s):  
Cleiton Antônio Nunes ◽  
Vanessa Rios de Souza ◽  
Síntia Carla Corrêa ◽  
Marília de Cássia da Costa e Silva ◽  
Sabrina Carvalho Bastos ◽  
...  
Keyword(s):  
Heat Stress ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Direct Application ◽  
Volatile Composition

The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated to higher temperatures, which might have occurred because of color alterations and mainly changes in the volatile composition of the oil.

Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment

2019 ◽  
Vol 121 (11) ◽  
pp. 1900195 ◽  
Author(s):  
Carlotta Breschi ◽  
Lorenzo Guerrini ◽  
Paola Domizio ◽  
Giovanni Ferraro ◽  
Luca Calamai ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Biological Characterization ◽  
Physical Chemical

Physicochemical and organoleptic characterization and evaluating immunomodulatory effect in Wistar rats of extra virgin olive oil from northeastern of Algeria

2016 ◽  
Vol 5 (5) ◽  
pp. 179-186
Author(s):  
Yamina Aissaoui ◽  
Saâd Mebrek ◽  
Yamina Mehdi ◽  
Amina Imène Benali ◽  
Insaf Fatima Zohra Mansour ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
International Standards ◽  
Immunomodulatory Effect ◽  
Total Polyphenols ◽  
Males And Females ◽  
Pale Green

Physicochemical and organoleptic characterization of the local extra virgin olive oil was performed. It has a pale green color indicating no taste or smell of deterioration with a clear appearance at 20 ° C for 24 h. It has bitterness and a piquant character identified by a panel of tasting each of which gave it a score of 03/10. It also has a fruity intensity rated 4.8 / 10. The acidity (0.1% oleic acid), density (0.916), peroxide value (04), refractive index (01.4685) and saponification index (184) were in accordance with standards. Total polyphenols was 280 mg GAE / kg of product. Spectrum of fatty acids, obtained by gas chromatography, shows a wealth equivalent to 80% of oleic acid. These results were used to classify this product in the category extra virgin oil according to the international standards. Immunomodulatory effect of this oil was performed in males and females rats. A dose of 300 μl of extra virgin olive oil was injected subcutaneously into male and female experimental groups simultaneously with an injection of 300 μl of antigenic ovalbu-min solution in the presence of Freund's adjuvant. Evaluation of IgG by the reverse radial immunodiffusion technique of Mancini gives a precipitate of diameter in control females (5.56 ± 0.74 mm) greater than that of control males (3.9 ± 0.45 mm) thereby demonstrating an immune stimulation or immunomodulation difference more intense in female controls (p <0.05).

Characterization of Extra Virgin Olive Oil from Southern Brazil

2020 ◽  
Vol 122 (4) ◽  
pp. 1900347 ◽  
Author(s):  
Rosane Lopes Crizel ◽  
Jessica Fernanda Hoffmann ◽  
Giovana Paula Zandoná ◽  
Paula Mendonça Shild Lobo ◽  
Rogerio Oliveira Jorge ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Southern Brazil
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