Effect of Olive Ripeness on the Oxidative Stability of Virgin Olive Oil Extracted from the Varieties Picual and Hojiblanca and on the Different Components Involved

1999 ◽  
Vol 47 (1) ◽  
pp. 121-127 ◽  
Author(s):  
F. Gutiérrez ◽  
B. Jímenez ◽  
A. Ruíz ◽  
M. A. Albi
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Ripeness

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

Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil

2009 ◽  
Vol 90 (2) ◽  
pp. 199-204 ◽  
Author(s):  
Nabil Ben Youssef ◽  
Wissem Zarrouk ◽  
Alegría Carrasco-Pancorbo ◽  
Youssef Ouni ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Phenolic Composition ◽  
Olive Ripeness

Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques

2005 ◽  
Vol 28 (9-10) ◽  
pp. 859-870 ◽  
Author(s):  
Tullia Gallina-Toschi ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
Matteo Bonoli-Carbognin ◽  
Giovanni Lercker
Keyword(s):  
High Resolution ◽  
Oxidative Stability ◽  
Olive Oil ◽  
Analytical Approach ◽  
Phenolic Content ◽  
Virgin Olive Oil

scholarly journals Biochemical characterization of olive oil samples obtained from fruit mixtures and from oil blends of four cultivars grown in Central Tunisia

OCL ◽  
2022 ◽  
Vol 29 ◽  
pp. 5
Author(s):  
Meriem Tekaya ◽  
Mguidich Belhaj Amel ◽  
Beligh Mechri ◽  
Mohamed Ayadi ◽  
Manel Ben Slamia Aouina ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Biochemical Characterization ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Oil Blends ◽  
Blending Method ◽  
The Common ◽  
Fruit Mass

Blends of olive oils obtained from four cultivars (Olea europaea L. cv. Chemlali, Chetoui, Oueslati and Koroneiki) were produced by two different methods of blending: processing fruit mixtures or mixing monovarietal oils, using the same proportions of selected cultivars. The obtained blends were biochemically characterized to evaluate quality, and the two methods were compared. The results indicated that the most successful formulations are mainly F8 (60% Chemlali × 20% Oueslati × 20% Koroneiki) characterized by the highest contents of phenols and an elevated oxidative stability, and F5 (50% Chemlali × 50% Koroneiki) containing the highest MUFA level and the highest oxidative stability. The effect of the blending process on pigments and volatiles cannot be easily regulated, unlike phenols, fatty acid composition and OS, all of which positively correlated to the fruit mass ratio in the blend. Results suggest that processing fruit mixtures of different cultivars resulted in a better oil quality than that of oils obtained by the common oil blending method. This blending procedure offers a possibility to modulate the contents of antioxidants, fatty acids and volatile compounds in virgin olive oil, and therefore, its quality and sensorial characteristics.

scholarly journals The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability

2020 ◽  
Vol 314 ◽  
pp. 126183 ◽  
Author(s):  
H. Miho ◽  
J. Moral ◽  
M.A. López-González ◽  
C.M. Díez ◽  
F. Priego-Capote
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Phenolic Profile

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
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