scholarly journals Effect of Storage on Refined Olive Oil Composition: Stabilization by Addition of Chlorophyll Pigments and Squalene

2013 ◽  
Vol 62 (12) ◽  
pp. 981-987 ◽  
Author(s):  
Ghayth Rigane ◽  
Mohamed Bouaziz ◽  
Sami Sayadi ◽  
Ridha Ben Salem
Keyword(s):  
Olive Oil ◽  
Oil Composition ◽  
Chlorophyll Pigments ◽  
Refined Olive Oil

scholarly journals Pyropheophytin a in Soft Deodorized Olive Oils

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 978
Author(s):  
Raquel B. Gómez-Coca ◽  
Mahmoud Alassi ◽  
Wenceslao Moreda ◽  
María del Carmen Pérez-Camino
Keyword(s):  
Low Temperature ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Pheophytin A ◽  
Chlorophyll Pigments ◽  
Refined Olive Oil ◽  
Olive Oils ◽  
Refining Processes ◽  
Chlorophyll Derivatives

Mild refined olive oil obtained by neutralization and/or by soft deodorization at a low temperature and its blending with extra virgin olive oil (EVOO) is not allowed and is difficult to detect. Chlorophyll derivatives, pheophytins and pyropheophytin, and their relative proportions were proposed as parameters to detect such processes. The objective of this study is to determine changes in EVOO, in terms of pheophytins and pyropheophytin, occurring after several well-controlled mild refining processes. The changes on those chlorophyll pigments due to the processes depend on the temperature, stripping gas, acidity and oil nature. The data obtained show that, at temperatures below 100 °C, the rate at which pyropheophytin a is formed (Ra) is lower than the rate at which pheophytins a+a’ disappear (Ra+a’). As a consequence, the Ra+a’ and Ra ratios are considered to be directly linked to pheophytins a+a’ decrease instead of to pyropheophytin a formation. Stripping gas very slightly affects the transformation of the chlorophyll pigments; actually both acidity and N2 enhance the increment in the Ra+a’ and Ra ratios. In relation to the oil nature, the higher the initial pheophytin a+a’ content, the higher the increase in the Ra+a’ and Ra relations.

Stabilization of refined olive oil by enrichment with chlorophyll pigments extracted from Chemlali olive leaves

2012 ◽  
Vol 114 (11) ◽  
pp. 1274-1283 ◽  
Author(s):  
Hazem Jaber ◽  
Mohamed Ayadi ◽  
Jamel Makni ◽  
Ghayth Rigane ◽  
Sami Sayadi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Olive Leaves ◽  
Chlorophyll Pigments ◽  
Refined Olive Oil

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

Diversity for olive oil composition in a collection of varieties from the region of Valencia (Spain)

2013 ◽  
Vol 54 (2) ◽  
pp. 1941-1949 ◽  
Author(s):  
María L. Ruiz-Domínguez ◽  
María D. Raigón ◽  
Jaime Prohens
Keyword(s):  
Olive Oil ◽  
Oil Composition

1H NMR-Based Protocol for the Detection of Adulterations of Refined Olive Oil with Refined Hazelnut Oil

2009 ◽  
Vol 57 (24) ◽  
pp. 11550-11556 ◽  
Author(s):  
Luisa Mannina ◽  
Marco D’Imperio ◽  
Donatella Capitani ◽  
Serge Rezzi ◽  
Claude Guillou ◽  
...  
Keyword(s):  
Olive Oil ◽  
1H Nmr ◽  
Hazelnut Oil ◽  
Refined Olive Oil

scholarly journals EFFECTS OF SEASONAL WEATHER VARIABILITY ON OLIVE OIL COMPOSITION IN NORTHERN ITALY

2008 ◽  
pp. 769-776 ◽  
Author(s):  
D. Tura ◽  
O. Failla ◽  
S. Pedò ◽  
C. Gigliotti ◽  
D. Bassi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Northern Italy ◽  
Oil Composition ◽  
Weather Variability ◽  
Seasonal Weather

INFLUENCE OF IRRIGATION WITH MODERATE SALINE WATER ON “CHEMLALI” EXTRA VIRGIN OLIVE OIL COMPOSITION AND QUALITY

2010 ◽  
Vol 33 (2) ◽  
pp. 228-247 ◽  
Author(s):  
SAIDA BEDBABIS ◽  
MARIA LISA CLODOVEO ◽  
BÉCHIR BEN ROUINA ◽  
MAKKI BOUKHRIS
Keyword(s):  
Olive Oil ◽  
Saline Water ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Composition

The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level

LWT ◽  
2012 ◽  
Vol 45 (2) ◽  
pp. 186-190 ◽  
Author(s):  
Tommaso Gomes ◽  
Francesco Caponio ◽  
Viviana Durante ◽  
Carmine Summo ◽  
Vito Michele Paradiso
Keyword(s):  
Crude Oil ◽  
Olive Oil ◽  
Refined Olive Oil

Stabilization of Refined Olive Oil with Phenolic Monomers Fraction and Purified Hydroxytyrosol from Olive Mill Wastewater

2020 ◽  
Vol 3 (3) ◽  
pp. 657-665
Author(s):  
Amina Ben Saad ◽  
Amel Jerbi ◽  
Ines Khlif ◽  
Mohamed Ayedi ◽  
Noureddine Allouche
Keyword(s):  
Olive Oil ◽  
Olive Mill Wastewater ◽  
Refined Olive Oil ◽  
Olive Mill
Sign in / Sign up

Export Citation Format

Share Document