Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil

2013 ◽  
Vol 61 (25) ◽  
pp. 5921-5927 ◽  
Author(s):  
Valerija Majetić Germek ◽  
Olivera Koprivnjak ◽  
Bojan Butinar ◽  
Lorena Pizzale ◽  
Milena Bučar-Miklavčič ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Olea Europaea ◽  
Mass Fraction ◽  
Virgin Olive Oil ◽  
Olea Europaea L ◽  
Olea Europaéa

Characterization and authenticity of virgin olive oil (Olea europaea L.) cultivars by microsatellite markers

2011 ◽  
Vol 234 (2) ◽  
pp. 263-271 ◽  
Author(s):  
Rayda Ben-Ayed ◽  
Naziha Grati-Kamoun ◽  
Cinderella Sans-Grout ◽  
Fabienne Moreau ◽  
Ahmed Rebai
Keyword(s):  
Microsatellite Markers ◽  
Olive Oil ◽  
Olea Europaea ◽  
Virgin Olive Oil ◽  
Olea Europaea L ◽  
Olea Europaéa

scholarly journals Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

PLoS ONE ◽  
2014 ◽  
Vol 9 (3) ◽  
pp. e92898 ◽  
Author(s):  
Ana G. Pérez ◽  
Lorenzo León ◽  
Mar Pascual ◽  
Carmen Romero-Segura ◽  
Araceli Sánchez-Ortiz ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Nutritional Quality ◽  
Olea Europaea ◽  
Virgin Olive Oil ◽  
Olea Europaea L ◽  
Single Cross ◽  
Olea Europaéa

scholarly journals Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 242 ◽  
Author(s):  
Ana G. Pérez ◽  
Lorenzo León ◽  
Mar Pascual ◽  
Raúl de la Rosa ◽  
Angjelina Belaj ◽  
...  
Keyword(s):  
Vitamin E ◽  
Olive Oil ◽  
Fruit Ripening ◽  
Olea Europaea ◽  
Virgin Olive Oil ◽  
Antioxidant Compounds ◽  
Olive Cultivar ◽  
Olea Europaea L ◽  
New Cultivars ◽  
Olea Europaéa

Virgin olive oil (VOO) is the main source of lipids in the Mediterranean diet and one of the main contributors to its proven protection against diseases associated with chronic inflammation states. This oil is rich in antioxidant compounds such as tocopherols, which together constitute the vitamin E stock of the oil. The purpose of the present work was to conduct a study on the diversity of the contents of vitamin E in the olive species (Olea europaea L.), and to know how the season climatic conditions and the degree of fruit ripening stage influences the final content of this vitamin in VOO. Data showed that the content of vitamin E in VOO is highly dependent on the olive cultivar, displaying a wide variability (89–1410 mg tocopherol/kg oil) in the olive species, and that is also dependent, to a lesser extent, on the crop year climate and the stage of fruit ripening. In addition, the suitability of cultivar crosses for breeding programs to obtain new cultivars with improved vitamin E content in VOO has been assessed. Our findings demonstrated that a single cross of olive cultivars may provide sufficient variability to be used in the selection of new cultivars.

scholarly journals Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1776 ◽  
Author(s):  
Annalisa Romani ◽  
Francesca Ieri ◽  
Silvia Urciuoli ◽  
Annalisa Noce ◽  
Giulia Marrone ◽  
...  
Keyword(s):  
Olive Oil ◽  
Olea Europaea ◽  
Biological Activities ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Green Technologies ◽  
Coronary Syndrome ◽  
Olea Europaea L ◽  
By Products ◽  
Olea Europaéa

Olea europaea L. fruit is a peculiar vegetal matrix containing high levels of fatty acids (98–99% of the total weight of extra-virgin olive oil, EVOO) and low quantities (1–2%) of phenolics, phytosterols, tocopherols, and squalene. Among these minor components, phenolics are relevant molecules for human health. This review is focused on their beneficial activity, in particular of hydroxytyrosol (HT), oleuropein (OLE), oleocanthal (OLC), and lignans found in EVOO, olive oil by-products and leaves. Specifically, the cardioprotective properties of the Mediterranean diet (MD) related to olive oil consumption, and the biological activities of polyphenols recovered from olive oil by-products and leaves were described. Recent European projects such as EPIC (European Prospective Investigation into Cancer and Nutrition) and EPICOR (long-term follow-up of antithrombotic management patterns in acute coronary syndrome patients) have demonstrated the functional and preventive activities of EVOO showing the relation both between cancer and nutrition and between consumption of EVOO, vegetables, and fruit and the incidence of coronary heart disease. The data reported in this review demonstrate that EVOO, one of the pillars of the MD, is the main product of Olea europaea L. fruits; leaves and by-products are secondary but precious products from which bioactive compounds can be recovered by green technologies and reused for food, agronomic, nutraceutical, and biomedical applications according to the circular economy strategy.

scholarly journals Sifat Histerisis Pada Konstanta Dielektrik dan Indeks Bias Minyak Zaitun Dengan Variasi Suhu

2018 ◽  
Vol 6 (1) ◽  
pp. 41 ◽  
Author(s):  
Luluk Mukarromah ◽  
Bowo Eko Cahyono ◽  
M. Misto
Keyword(s):  
Olive Oil ◽  
Olea Europaea ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olea Europaéa

Minyak zaitun adalah minyak nabati yang diperoleh dari tanaman zaitun (olea europaea). Minyak zaitun dapat digunakan untuk memasak, bahan obat-obatan, dan sabun. Setiap bahan termasuk minyak zaitun memiliki sifat-sifat fisika dan besarnya sangat ditentukan oleh kondisi internal bahan tersebut. Penelitian ini dilakukan untuk mengetahui lebar kurva histerisis melalui pengukuran konstanta dielektrik dan indeks bias. Bahan yang diteliti berupa 3 jenis minyak zaitun. Penelitian ini menggunakan metode kapasitansimeter dan difraksi Fraunhofer celah ganda. Diketahui bahwa ketiga jenis minyak zaitun memiliki lebar kurva histerisis yang berbeda pada pengukuran konstanta dielektrik maupun indeks bias dengan variasi suhu. Hubungan antara nilai konstanta dielektrik terhadap suhu menunjukkan peningkatan, sedangkan untuk nilai indeks bias menunjukkan penurunan. Pada pengukuran konstanta dielektrik menunjukkan bahwa minyak zaitun virgin olive oil memiliki lebar kurva histerisis paling besar dibandingkan minyak zaitun extra virgin olive oil dan extra light olive oil. Hal ini menunjukkan bahwa minyak zaitun virgin olive oil memiliki kemampuan paling besar untuk menyimpan enegi termal. Sedangkan pada pengukuran indeks bias menunjukkan bahwa minyak zaitun extra virgin olive oil memiliki lebar kurva histerisis paling besar dibandingkan minyak zaitun extra light olive oil dan virgin olive oil,. Hal ini juga menunjukkan bahwa minyak zaitun extra virgin olive oil memiliki kemampuan paling besar untuk menyimpan enegi termal. Kata Kunci: Minyak zaitun, konstanta dielektrik, indeks bias, metode kapasitansimeter, metode difraksi Fraunhofer, kurva histerisis

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