Influence of Picual Olive Ripening on Virgin Olive Oil Alteration and Stability during Potato Frying

2014 ◽  
Vol 62 (48) ◽  
pp. 11637-11646 ◽  
Author(s):  
Raul Olivero-David ◽  
Carmen Mena ◽  
M. Angeles Pérez-Jimenez ◽  
Blanca Sastre ◽  
Sara Bastida ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Ripening

Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil

2016 ◽  
Vol 97 (5) ◽  
pp. 1443-1450 ◽  
Author(s):  
Lucia Morrone ◽  
Sabrina Pupillo ◽  
Luisa Neri ◽  
Giampaolo Bertazza ◽  
Massimiliano Magli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Characteristics ◽  
Olive Ripening

Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening

2015 ◽  
Vol 117 (3) ◽  
pp. 389-397 ◽  
Author(s):  
Abdelhakim Bakhouche ◽  
Jesús Lozano-Sánchez ◽  
Mohamed Bengana ◽  
Alberto Fernández-Gutiérrez ◽  
Antonio Segura-Carretero
Keyword(s):  
Olive Oil ◽  
Time Course ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Olive Ripening

scholarly journals Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening

2018 ◽  
Vol 28 (1) ◽  
pp. 48-57 ◽  
Author(s):  
Carmen Mena ◽  
Alejandra Z. González ◽  
Raúl Olivero-David ◽  
María Ángeles Pérez-Jiménez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Wide Range ◽  
Sensorial Quality ◽  
Olive Ripening

The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

2004 ◽  
Vol 52 (11) ◽  
pp. 3649-3654 ◽  
Author(s):  
Annalisa Rotondi ◽  
Alessandra Bendini ◽  
Lorenzo Cerretani ◽  
Matteo Mari ◽  
Giovanni Lercker ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Organoleptic Properties ◽  
Olive Ripening

scholarly journals Prediction of olive ripening degree combining image analysis and FT-NIR spectroscopy for virgin olive oil optimisation

Food Control ◽  
2020 ◽  
pp. 107755
Author(s):  
Cristina Alamprese ◽  
Silvia Grassi ◽  
Alessio Tugnolo ◽  
Ernestina Casiraghi
Keyword(s):  
Image Analysis ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Nir Spectroscopy ◽  
Olive Ripening

scholarly journals On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 6007
Author(s):  
Aspasia Mastralexi ◽  
Maria Z. Tsimidou
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Tocopherol Content ◽  
Alpha Tocopherol ◽  
Radical Scavenger ◽  
Hydrogen Atoms ◽  
Mean Values ◽  
Squalene Content ◽  
The Mean ◽  
Olive Ripening

This work is a continuation of efforts to establish the nutritional profile of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki and to strengthen its positioning in the global VOO landscape. VOOs produced at an industrial scale in different olive mills of the Chalkidiki (Greece) regional unit as well as VOOs obtained at the laboratory scale from drupes of different maturity stages for four consecutive harvesting years were examined for their squalene (SQ) content using both HPLC and GC procedures. The mean values of SQ were found to be 4228 (HPLC) and 4865 (GC) mg/kg oil (n = 15) and were of the same magnitude as that in VOOs from cv Koroneiki (4134 mg/kg, n = 23). Storage of VOOs in the dark at room temperature for 18 months indicated an insignificant mean SQ content loss (~2%) in comparison to a mean loss of 26% for alpha-tocopherol content. This finding strengthens our view that SQ does not act as a radical scavenger that donates hydrogen atoms to the latter. The four consecutive harvest years studied indicated a clear declining trend in VOO SQ concentration upon olive ripening. To our knowledge, this is the first systematic work concerning the SQ content of Chondrolia Chalkidikis and Chalkidiki VOOs.

Modifications in virgin olive oil glycerolipid fingerprint during olive ripening by MALDI-TOF MS analysis

LWT ◽  
2012 ◽  
Vol 48 (1) ◽  
pp. 24-29 ◽  
Author(s):  
Stefania Vichi ◽  
Aida Lazzez ◽  
Naziha Grati-Kamoun ◽  
Josep Caixach
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Ms Analysis ◽  
Olive Ripening ◽  
Tof Ms

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

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