scholarly journals Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil

2020 ◽  
Vol 8 (5) ◽  
pp. 663 ◽  
Author(s):  
Biagi Angelo Zullo ◽  
Gino Ciafardini
Keyword(s):  
Olive Oil ◽  
Yeast Species ◽  
Antioxidant Activities ◽  
Current Knowledge ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Triacylglycerol Hydrolysis ◽  
Short Period

This review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show in vitro beneficial health effects, such as probiotic and antioxidant activities.

scholarly journals Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 457 ◽  
Author(s):  
Guerrini ◽  
Mari ◽  
Barbato ◽  
Granchi
Keyword(s):  
Olive Oil ◽  
Yeast Species ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Extraction Process ◽  
Enzymatic Activities ◽  
Crop Season ◽  
Extraction Processes

In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demonstrated. Therefore, in this work, at first, the yeasts occurring during different extractive processes carried out in a Tuscany oil mill, at the beginning, in the middle, and the end of the harvesting in the same crop season, were quantified. Then, possible effects on quality of EVOO caused by the predominant yeast species, possessing specific enzymatic activities, were evaluated. Yeast concentrations were higher in extraction processes at the end of the harvesting. Twelve yeast species showing different isolation frequencies during olive oil extractive process and according to the harvesting date were identified by molecular methods. The yeast species dominating olive oil samples from decanter displayed enzymatic activities, potentially affecting EVOO quality according to zymogram analysis. HS-SPME-GC-MS analysis of the volatile compounds in commercial EVOO, inoculated with three yeast species (Nakazawaea molendini-olei, Nakazawaea wickerhamii, Yamadazyma terventina), pointed out significant differences depending on the strain inoculated. In conclusion, during the olive oil extractive processes, some yeast species colonize the extraction plant and may influence the chemical and sensory characteristics of EVOO depending on the cell concentrations and their enzymatic capabilities.

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia

Effects of the Planting Density on Virgin Olive Oil Quality of “Chemlali” Olive Trees (Olea europaeaL.)

2010 ◽  
Vol 58 (23) ◽  
pp. 12469-12472 ◽  
Author(s):  
Mokhtar Guerfel ◽  
Chokri Zaghdoud ◽  
Khaled Jebahi ◽  
Dalenda Boujnah ◽  
Mokhtar Zarrouk
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Planting Density ◽  
Olive Oil Quality ◽  
Olive Trees

scholarly journals Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants

2020 ◽  
Vol 4 (3) ◽  
pp. 38
Author(s):  
Giuseppe Cinelli ◽  
Martina Cofelice ◽  
Francesco Venditti
Keyword(s):  
Olive Oil ◽  
Current Knowledge ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bioactive Molecules ◽  
Dispersed Phase ◽  
Colloidal System ◽  
Oil Processing

This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.

scholarly journals Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (Olea europaea L.)

2017 ◽  
Vol 66 (8) ◽  
pp. 907-915 ◽  
Author(s):  
Mouna Ben Rached ◽  
Gianni Galaverna ◽  
Martina Cirlini ◽  
Dalenda Boujneh ◽  
Mokhtar Zarrouk ◽  
...  
Keyword(s):  
Olive Oil ◽  
Olea Europaea ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Factors Affecting ◽  
Olive Oil Quality ◽  
Olive Trees ◽  
Olea Europaéa

scholarly journals Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1945
Author(s):  
Soraya Mousavi ◽  
Roberto Mariotti ◽  
Vitale Stanzione ◽  
Saverio Pandolfi ◽  
Valerio Mastio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Low Temperatures ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Legal Limits ◽  
The Stability ◽  
Storage Temperatures

The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.

scholarly journals Virgin olive oil quality of hedgerow ‘Arbequina’ olive trees under deficit irrigation

2016 ◽  
Vol 97 (3) ◽  
pp. 1018-1026 ◽  
Author(s):  
José M García ◽  
Ana Morales-Sillero ◽  
Ana G Pérez-Rubio ◽  
Antonio Diaz-Espejo ◽  
Antonio Montero ◽  
...  
Keyword(s):  
Olive Oil ◽  
Deficit Irrigation ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Olive Trees

scholarly journals Anti-Cancer and Cardiovascular Properties of Phenolic Compounds Present in Virgin Olive Oil

2021 ◽  
Author(s):  
Mohammed El Haouari
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Lower Risk ◽  
Current Knowledge ◽  
Virgin Olive Oil ◽  
Epidemiological Studies ◽  
Action Mechanisms ◽  
Anti Cancer ◽  
Fatty Component

Cancer and cardiovascular diseases (CVD) are the leading cause of death worldwide. Furthermore, current cardiovascular and cancer therapy is accompanied by various side effects, which considerably reduce the quality of life. Epidemiological studies suggest that the Mediterranean diet has been related to a lower risk of non-communicable diseases such as CVD and cancer. This lower incidence has been partially attributed to the regular intake of virgin olive oil (VOO) which is the main fatty component of the traditional Mediterranean die. In addition to monounsaturated fatty acid, VOO contains various phenolic compounds, which have shown a broad spectrum of pharmacological properties due to their antioxidant activity. This chapter summarizes current knowledge on the effects of the main phenolic compounds isolated from VOO on different cancers and CVD as well as the plausible action mechanisms involved.

scholarly journals Basic characteristics and quality of virgin olive oil produced in Corfu (cv. Lianolia) and South Albania (cv. Kalinioti)

2018 ◽  
Vol 6 (03) ◽  
Author(s):  
Konstantoula Akrida Demertzi ◽  
Christos Roukos ◽  
Panagiotis Demertzis
Keyword(s):  
Olive Oil ◽  
Physicochemical Parameters ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Oil Quality ◽  
Basic Characteristics ◽  
Qualitative Characteristics

In the present study the qualitative characteristics such as peroxide number, absorption coefficients (K232, K270), acidity, total phenols, a-tocopherols, chlorophylls and composition of fatty acids were determined in 19 virgin olive oil samples of “Lianolia” variety cultivated in Corfu and “Kalinioti” variety cultivated in South Albania, harvested in the crop year 2013/2014. Obtained results indicate that all olive oil samples show chemical and physicochemical parameters included in the limits established for virgin olive oils and some of them in the limits for “extra” virgin olive oils. Moreover it was found that the qualitative characteristics of olive oil samples are affected by variety, fruit treatment and the method of olive harvesting (in Corfu olives are collected by hands from plastic nets under the trees, whereas in Albania they are basically collected by hand after falling on the ground). The results of the present study are a first indication of the olive oil quality produced in Corfu and South Albania.

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