Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation

1996 ◽  
Vol 44 (12) ◽  
pp. 3930-3934 ◽  
Author(s):  
Arturo Cert ◽  
José Alba ◽  
Manuel León-Camacho ◽  
Wenceslao Moreda ◽  
M. Carmen Pérez-Camino
Keyword(s):  
Oxidative Stability ◽  
Operating Mode ◽  
Virgin Olive Oils ◽  
Olive Oils

Microwave Heating Effects on the Chemical Composition and the Antioxidant Capacity of Tataouine Virgin Olive Oils from Tunisia

2010 ◽  
Vol 73 (10) ◽  
pp. 1891-1901 ◽  
Author(s):  
IMEN OUESLATI ◽  
WAEL TAAMALLI ◽  
FAOUZIA M. HADDADA ◽  
MOKHTAR ZARROUK
Keyword(s):  
Oxidative Stability ◽  
Microwave Heating ◽  
Genetic Factor ◽  
Degradation Rate ◽  
Treatment Time ◽  
Antioxidant Potential ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Heating Effects ◽  
Total Fraction

Four Tunisian virgin olive oils (VOOs), derived from varieties (Chemlali Tataouine, Zarrazi Douirat, Fakhari Douirat, and Dhokar Douirat) grown in the harsh pedoclimatic conditions of the region of Tataouine, were evaluated for their responses to microwave heating. Aside from fatty acid composition, all other evaluated parameters were affected by microwave heating, and their variations depend on the genetic factor. Chemlali Tataouine VOO exhibited the slowest biophenol degradation rate and the least diminution in oxidative stability and consequently, its total fraction and both lipidic and methanolic fractions remained unchanged with an exceptional antioxidant potential. In the remaining studied VOOs, the biophenol contents, the oxidative stability, and the antioxidant potential underwent gradual decreases; nevertheless, their levels at the longer treatment time are close to some fresh VOOs. These results should be taken into consideration when Tataouine VOOs are recommended for microwave heating.

scholarly journals Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster)

2008 ◽  
Vol 59 (4) ◽  
Author(s):  
Bechir Baccouri ◽  
Wissem Zarrouk ◽  
Olfa Baccouri ◽  
Mokhtar Guerfel ◽  
Issam Nouairi ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olea Europaea ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olea Europaéa

Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

2017 ◽  
Vol 215 ◽  
pp. 454-462 ◽  
Author(s):  
Thays H. Borges ◽  
José Alberto Pereira ◽  
Carmen Cabrera-Vique ◽  
Luis Lara ◽  
Adelson F. Oliveira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Virgin Olive Oils ◽  
Olive Oils

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

2008 ◽  
Vol 109 (4) ◽  
pp. 743-754 ◽  
Author(s):  
Olfa Baccouri ◽  
Mokhtar Guerfel ◽  
Bechir Baccouri ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Oxidative Stability ◽  
Fruit Ripening ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain)

Agronomy ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 38 ◽  
Author(s):  
José Emilio Pardo ◽  
Jacinto Tello ◽  
Mariano Suárez ◽  
Adrián Rabadán ◽  
Concepción De Miguel ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Special Interest ◽  
Pilot Plant ◽  
Virgin Olive Oils ◽  
Ripening Process ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Main Variety ◽  
Made In

In this first contribution to the study of virgin olive oils from the area assigned to the Protected Designation of Origin (PDO) “Aceite de la Alcarria” (Spain), both monovarietal oils obtained under ideal conditions in a pilot plant, as well as blend oils made in the oil mills located in the study area, were characterized. Special interest was focused on the influence of the ripening state of the fruits. The oils from the Castellana variety, the main variety found in the study area, were characterized by a high content of tocopherols, medium oxidative stability and high content in palmitic, palmitoleic and linolenic acids. As the ripening process progresses, the oils lose fruitiness, bitterness, pungency, stability, and some organoleptic defects appear, to the point of lowering the category (from extra virgin to virgin) in some of the Castellana samples. Thus, early collection of olives of this variety is recommended.

scholarly journals Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 904
Author(s):  
Giuseppe Di Lecce ◽  
Maria Piochi ◽  
Deborah Pacetti ◽  
Natale G. Frega ◽  
Edoardo Bartolucci ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Total Phenolic ◽  
Olive Cultivar ◽  
Phenolic Profile ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Panel Test ◽  
Continuous Plant ◽  
The Impact ◽  
Secoiridoid Derivatives

Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels (p < 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level (p < 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors.

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