New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties

2012 ◽  
Vol 60 (14) ◽  
pp. 3754-3762 ◽  
Author(s):  
Jesús Lozano-Sánchez ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
Tullia Gallina-Toschi ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Sensory Properties ◽  
Antioxidant Compounds

scholarly journals Deterioration of Extra Virgin Olive Oil Caused by Different Processes

2017 ◽  
Vol 6 (5) ◽  
pp. 59 ◽  
Author(s):  
Nadia Segura ◽  
Yenny Pinchak ◽  
Natalie Merlinski ◽  
Miguel Amarillo ◽  
Camila Feller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Natural Antioxidants ◽  
Extra Virgin Olive Oil ◽  
Total Phenols ◽  
Olive Oils ◽  
Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

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

Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

2019 ◽  
Vol 286 ◽  
pp. 584-591 ◽  
Author(s):  
Luisa Torri ◽  
Paolo Bondioli ◽  
Liliana Folegatti ◽  
Pierangela Rovellini ◽  
Maria Piochi ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Seed Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Consumer Acceptance ◽  
Oil Blends ◽  
Perilla Seed

Extra Virgin Olive Oil Components and Oxidative Stability from Olives Grown in Tunisia

2010 ◽  
Vol 87 (10) ◽  
pp. 1199-1209 ◽  
Author(s):  
Samia Dabbou ◽  
Faten Brahmi ◽  
Ameni Taamali ◽  
Manel Issaoui ◽  
Youssef Ouni ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Components

scholarly journals Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus Under Normal Conditions and After Thermal Treatment

Antioxidants ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 470 ◽  
Author(s):  
Abril ◽  
Mirabal-Gallardo ◽  
González ◽  
Marican ◽  
Durán-Lara ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Radical Scavenging ◽  
Extra Virgin Olive Oil ◽  
Gravimetric Analysis ◽  
Cynara Cardunculus

We investigated the potential of two oil extracts from seeds of Colliguaya integerrima (CIO) and Cynara cardunculus (CO) to use as nutritionally edible oils. For this purpose, oil quality was accessed by determining the fatty acid composition, peroxide value, acid value, iodine value, saponification number, phenolic contents, and oxidative stability during thermally induced oxidation of CIO and CO oils and compared to those of extra-virgin olive oil (EVOO). The chemical composition results demonstrated that both oils could be nutritional sources of essential unsaturated fatty acids. Moreover, according to the gravimetric analysis, the main decomposition step occurred in the temperature range of 200–420 °C, showing a similar thermal behavior of EVOO oil. However, CO and EVOO oils showed a higher phenolic content at degradation onset temperature (T0) in contrast with CIO oil. The antioxidant activity of the different studied oils showed a direct correlation with the phenol contents, up to temperatures around 180 °C, where the percentage of free radical scavenging assay for EVOO was higher than CO in contrast with the TPC values. Finally, we analyzed the minor components before and after heating CIO and CO at 180 °C by gas chromatography–mass spectrometry (GC–MS) using library search programs.

scholarly journals Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 6 ◽  
Author(s):  
Esmaeil Ghanbari Shendi ◽  
Dilek Sivri Ozay ◽  
Mucahit Taha Ozkaya ◽  
Nimeti Feyza Ustunel
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Total Phenol Content ◽  
Processing Unit ◽  
Oil Processing ◽  
One Year

The effects of storage time on the stability and quality of cold press extra virgin olive oils (EVOO) extracted from cv. Tavşan Yüreği locally grown in Antalya Region of Anatolia was investigated. The Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for the monocultivar olive oil production. Changes on the free fatty acid, peroxide value, UV absorption values, total phenol content, phenolic and tocopherol profiles, and sensory properties of EVOO samples were determined for 12 months. Results showed that fresh “Tavşan Yüreği” EVOO was classified as EVOO declared by the International Olive Council (IOC) standards-based in terms of chemical and sensory properties. It had a sensory profile with an equilibrated taste of intense fruitiness and medium bitterness and pungency at the end of one year. Although positive attributes (fruitiness, bitterness, and pungency) slightly decreased, color values of EVOO changed from green to yellow. Although total phenols content of EVOO samples were 385.27 ± 0.908 ppm at the beginning of storage, it decreased to 327.58 ± 0.212 ppm after a year storing. Luteolin was the most abundant phenolic compound and its content decreased by 14% at the end of storage, while tyrosol content of EVOO increased from 12 to 36.17 ppm. After twelve months, α-tocopherol contents decreased 22.38%. Using Mobile Olive Oil Processing Unit increased oxidative stability and quality of extracted EVOO.

Sign in / Sign up

Export Citation Format

Share Document