scholarly journals Environmental impact assessment of three packages for high-quality extra-virgin olive oil

2016 ◽  
Vol 47 (4) ◽  
pp. 191 ◽  
Author(s):  
Antonio Guiso ◽  
Alessandro Parenti ◽  
Piernicola Masella ◽  
Lorenzo Guerrini ◽  
Fabio Baldi ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Life Cycle ◽  
Environmental Impact ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Other ◽  
High Quality ◽  
Glass Bottles ◽  
The Impact

Life cycle assessments of food packaging technologies have shown that they contribute considerably to the environmental impact of products. This study analyses the life cycle impact of three packaging solutions for high-quality extra-virgin olive oil. Two of them are widely used solutions, namely tin plated cans and dimmed glass bottles. The third one is a stainless steel bottle, which has been proposed recently. The analysis was performed with a cradle to grave approach and it takes into account raw materials extraction and processing, packaging production processes and several end-of-life scenarios. Impacts due to distribution were considered separately to assess uncertainties due to distribution distances. The results show that, for same sizes, dimmed glass bottles have the lowest overall impact value for all the six indicators selected except for ozone layer depletion, whereas stainless steel bottles have the highest impact values for all the other indicators. A sensitivity analysis was performed to determine how impact varies in function of distance and packaging weight. It shows that it is possible to set a breakeven point over which the impact of glass overcomes the one of the other packaging systems. Packaging shows a significant contribution to impact of bottled oil. For small packaging, such as a 0.100 L stainless steel bottle, this contribution can be as relevant as 60% of the overall global warming potential.

scholarly journals Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

Water ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 555 ◽  
Author(s):  
Paola Sánchez-Bravo ◽  
Jacinta Collado-González ◽  
Mireia Corell ◽  
Luis Noguera-Artiaga ◽  
Alejandro Galindo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Deficit Irrigation ◽  
Quality Index ◽  
Fruits And Vegetables ◽  
Management Practices ◽  
Irrigation Management ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Table Olives ◽  
The Impact

Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors.

Light barrier properties of extra virgin olive oil (EVOO) glass bottles-Effect of glass colour and decoration

2018 ◽  
Vol 31 (7) ◽  
pp. 473-480 ◽  
Author(s):  
S.B.M. Jaime ◽  
P.F.J. Bócoli ◽  
K. Miguel ◽  
E.A.H. Ferreira ◽  
R.M.V. Alves
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Barrier Properties ◽  
Extra Virgin Olive Oil ◽  
Light Barrier ◽  
Glass Bottles

scholarly journals Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety

2021 ◽  
Vol 10 (1) ◽  
pp. 39
Author(s):  
Omar H. Dib ◽  
Christophe B. Y. Cordella ◽  
Rita Yaacoub ◽  
Hussein Dib ◽  
Nathalie Locquet ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Harvest Date ◽  
Fast Analysis ◽  
Total Polyphenol ◽  
The Impact

The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific harvest date. HD1 was harvested in October, whereas HD2 was picked in November. The analysis of both olive oil categories showed that HD2 witnessed a significant increase in all quality parameters except K270 and a decrease in total polyphenol content from 138 mg/mL to 44 mg/mL. Oleic and linoleic acids had an inverse relation, where the former decreased and the latter increased with the harvest date’s advancement. Palmitic acid in both groups was higher than the standards set for extra virgin olive oil. The relative amount of β -Sitosterol was mainly found to decrease, while those of stigmasterol, ∆5,24 -stigmastadienol, ∆7 -stigmastenol, and ∆7 -avenasterol increased with delaying harvest time. As for the volatile compounds, principle component analysis was used on the flash GC data to differentiate HD1 from HD2. Ethanol was found mostly characterizing HD2, whereas HD1 was influenced by 1-hexanol and (E,E)-2,4-decadienal. It can be concluded that the Soury variety should be harvested early, and a delay would result in the declassification of Lebanese olive oil quality from extra virgin to virgin olive oil.

scholarly journals Not Seeing the Forest for the Trees: The Impact of Multiple Labelling on Consumer Choices for Olive Oil

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 186 ◽  
Author(s):  
Luis Pérez y Pérez ◽  
Azucena Gracia ◽  
Jesús Barreiro-Hurlé
Keyword(s):  
Olive Oil ◽  
Food Policy ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Food Choices ◽  
Production Method ◽  
Protected Designation Of Origin ◽  
The Impact ◽  
Multiple Labelling ◽  
Do So

Multiple quality labels that signal whether a particular food has special characteristics relating to geographical origin or production method have become standard within European food policy. The aim of this paper was to investigate how two of these labels in particular influence consumers’ food choices. We assessed consumers’ preferences for an extra virgin olive oil (EVOO) displaying EU quality labels and focus on whether they are complements or substitutes. In order to do so, we used a discrete choice experiment (DCE) to estimate main and two-way interactions effects with data from a self-administrated survey in a Spanish region. Results indicate that while consumers positively value both the Protected Designation of Origin (PDO) and the organic labels, the valuation for PDO is almost double that of the valuation of the organic label. Furthermore, the findings show that for a majority of consumers considered both labels substitutes, while a small group considered them complements. These findings can help producers identify an optimal labelling strategy to maximize returns on certification investments.

scholarly journals Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-related Compounds (Phenols and Volatiles)

2021 ◽  
Author(s):  
Leeanny Caipo ◽  
Ana Sandoval ◽  
Betsabet Sepúlveda ◽  
Edwar Fuentes ◽  
Rodrigo Valenzuela ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Principal Component ◽  
Extra Virgin Olive Oil ◽  
Storage Condition ◽  
Storage Conditions ◽  
Alpha Tocopherol ◽  
The Impact

Abstract: Commercialization of extra virgin olive oil (EVOO) requires a best before date recom-mended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, in-adequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former were associated with higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein and ligstroside derivatives, which also increased with storage time. E-2-Nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring E2-Nonenal levels.

A comparison among innovative plants for high quality extra‐virgin olive oil production

2020 ◽  
Vol 100 (14) ◽  
pp. 5283-5291
Author(s):  
Giuseppe Altieri ◽  
Francesco Genovese ◽  
Attilio Matera ◽  
Giovanni Carlo Di Renzo
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil ◽  
High Quality

scholarly journals Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2161
Author(s):  
Leeanny Caipo ◽  
Ana Sandoval ◽  
Betsabet Sepúlveda ◽  
Edwar Fuentes ◽  
Rodrigo Valenzuela ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Principal Component ◽  
Extra Virgin Olive Oil ◽  
Storage Condition ◽  
Storage Conditions ◽  
One Year ◽  
The Impact

Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between the composition of EVOOs and the storage conditions. EVOOs stored at −23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring (E)-2-nonenal levels.

scholarly journals Production and Maturation of Soaps with Non-Edible Fermented Olive Oil and Comparison with Classic Olive Oil Soaps

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 245
Author(s):  
Antonio Ferracane ◽  
Alessia Tropea ◽  
Fabio Salafia
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Sodium Hydroxide ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Raw Material ◽  
Human Consumption ◽  
High Quality ◽  
Olive Cultivar ◽  
Soap Production

The study reports the alternative use of non-edible fermented olives for the production of high-quality natural soaps with a fast production process, low environmental impact, and without preliminary treatments for the raw material. Damaged olives, not used as food, were fermented naturally and the oil was extracted by mechanical extraction. The product obtained was not for human consumption due to its high acidity, but it had a low content of peroxides. The non-edible olive oil obtained and an extra virgin olive oil, produced from the same olive cultivar, were subjected to saponification with sodium hydroxide. The soaps were produced with complete (0% of non-neutralized fatty acids) and incomplete (5% of non-neutralized fatty acids) saponification; the amount of sodium hydroxide to be used was determined with the saponification index. The soaps were aged for six months by monitoring pH, color, and behavior in an aqueous solution. The results show that the olives’ fermentation improves and speeds up the soap production and maturation process since the oil obtained from fermented non-edible olives is more suitable for the saponification process than the oil obtained from non-fermented edible olives. Non-edible fermented olives can be used for obtaining natural and high-quality soaps, reusing drupes classified as food waste.

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