scholarly journals Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

2017 ◽  
Vol 37 (3) ◽  
pp. 376-384 ◽  
Keyword(s):  
Olive Oil ◽  
Quality Parameters ◽  
Fat Replacement ◽  
Chicken Patties

scholarly journals Identification and Quantification of Olive Oil Quality Parameters Using an Electronic Nose

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 674
Author(s):  
Nawaf Abu-Khalaf
Keyword(s):  
Olive Oil ◽  
Electronic Nose ◽  
Chemical Sensor ◽  
Chemical Constituents ◽  
Oil Quality ◽  
Quality Parameters ◽  
Signal Acquisition ◽  
Good Precision ◽  
Olive Oil Quality ◽  
Quality Categories

An electronic nose (EN), which is a kind of chemical sensor, was employed to check olive oil quality parameters. Fifty samples of olive oil, covering the four quality categories extra virgin, virgin, ordinary virgin and lampante, were gathered from different Palestinian cities. The samples were analysed chemically using routine tests and signals for each chemical were obtained using EN. Each signal acquisition represents the concentration of certain chemical constituents. Partial least squares (PLS) models were used to analyse both chemical and EN data. The results demonstrate that the EN was capable of modelling the acidity parameter with a good performance. The correlation coefficients of the PLS-1 model for acidity were 0.87 and 0.88 for calibration and validation sets, respectively. Furthermore, the values of the standard error of performance to standard deviation (RPD) for acidity were 2.61 and 2.68 for the calibration and the validation sets, respectively. It was found that two principal components (PCs) in the PLS-1 scores plot model explained 86% and 5% of EN and acidity variance, respectively. PLS-1 scores plot showed a high performance in classifying olive oil samples according to quality categories. The results demonstrated that EN can predict/model acidity with good precision. Additionally, EN was able to discriminate between diverse olive oil quality categories.

Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage

2007 ◽  
Vol 40 (7) ◽  
pp. 855-861 ◽  
Author(s):  
Maria Teresa Bilancia ◽  
Francesco Caponio ◽  
Ewa Sikorska ◽  
Antonella Pasqualone ◽  
Carmine Summo
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters

scholarly journals Meat Fat Replacement with Olive Oil

10.5772/29506 ◽  
2012 ◽  
Author(s):  
Basem Mohammed ◽  
Khalid M. ◽  
Khaled Al-Mrazeeq ◽  
Malak Angor ◽  
Radwan Ajo
Keyword(s):  
Olive Oil ◽  
Fat Replacement

scholarly journals Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Claudia Guillaume ◽  
Leandro Ravetti
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Standard Quality ◽  
Basic Quality

Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND); 1,2-diacylglycerols (DAGs); pyropheophytin a (PPP); and free fatty acids (FFA). This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

scholarly journals The synergetic effects of a harvesting and conservation method designed for small producers on the quality parameters of the produced olive oil.

2020 ◽  
Author(s):  
Eddy Plasquy ◽  
María del Carmen Florido ◽  
Gregorio Blanco-Roldan ◽  
José María García-Martos
Keyword(s):  
Olive Oil ◽  
Quality Parameters ◽  
First Year ◽  
Specific Storage ◽  
Quality Product ◽  
The One ◽  
Small Producers ◽  
Conservation Method ◽  
Conservation Factor

The production of ‘Premium’ olive oil depends in a large part on the quality of the fruit. Small producers see themselves confronted with vast investments and logistic snags when they intend to optimize the harvesting. Today, manual harvesting devices promise less damaged fruit when compared to the traditional methods with nets while the use of a cooling room on the farm is suggested as a solution when the harvesting needs to be stretched out over several days. The use of a manual inverted umbrella during the harvest, together with a storage up to 14 days at 5 °C at a family farm, was studied for three cultivars, ‘Arbequina’, ‘Picual’, and ‘Verdial’. Ten quality parameters of the produced oil were examined in two consecutive years together with an extended sensory analysis in the first year. The results underline the importance of the used harvesting and conservation method on the quality of the extracted oil. The strength of each factor varied in time and according to the cultivar. The ‘Arbequina’ c.v. showed a rapid increase in the importance of the conservation factor, while ‘Picual’ c.v. was the most resistant to deterioration, presenting a lower explanatory value of the conservation factor as compared to the harvesting one. The results indicate that small producers with financial and logistic restrictions can obtain a high-quality product. Either by combining both methods or by choosing the one that guarantees the best results given the cultivar and the specific storage time they need to consider.

scholarly journals A study of the differences between trade standards inside and outside Europe

2017 ◽  
Vol 68 (3) ◽  
pp. 210 ◽  
Author(s):  
D. L. García-González ◽  
N. Tena ◽  
I. Romero ◽  
R. Aparicio-Ruiz ◽  
M. T. Morales ◽  
...  
Keyword(s):  
Olive Oil ◽  
Quality Parameters ◽  
Analytical Quality ◽  
Regulatory Bodies ◽  
Standards And Regulations

The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in many cases the text is even literally the same. However, the values of some parameters which chemically define the different categories do not have the same degree of agreement. These disagreements mean a difficult task for importers and exporters who have to deal with these differences when they need to defend the quality and genuineness of their product. This work analyzes the differences found when scrutinizing the current trade standards and regulations from a critical viewpoint, with comments and useful tips for improving the current International Olive Council methods when possible, as well as alternatives from non targeted techniques. The values of precision associated with the International Olive Council methods are also examined and the need for re-validating methods to update the analytical quality parameters is discussed.

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.

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