The phenolic compounds and compositional quality of Chétoui virgin olive oil: Effect of altitude

2012 ◽  
Vol 11 (55) ◽  
Author(s):  
Youssef Ouni
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Compositional Quality

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.

Compositional quality of virgin olive oil from two new Tunisian cultivars obtained through controlled crossings

2007 ◽  
Vol 87 (4) ◽  
pp. 600-606 ◽  
Author(s):  
Hédia Manaï ◽  
Faouzia Mahjoub Haddada ◽  
Ahmed Trigui ◽  
Douja Daoud ◽  
Mokhtar Zarrouk
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Compositional Quality

Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin

2011 ◽  
Vol 124 (4) ◽  
pp. 1770-1776 ◽  
Author(s):  
Ouni Youssef ◽  
Flamini Guido ◽  
Issaoui Manel ◽  
Nabil Ben Youssef ◽  
Cioni Pier Luigi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Geographical Origin ◽  
Virgin Olive Oil ◽  
Compositional Quality

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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

scholarly journals Virgin Olive Oil Phenolic Compounds Modulate the HDL Lipidome in Hypercholesterolaemic Subjects: A Lipidomic Analysis of the VOHF Study

2021 ◽  
pp. 2001192 ◽  
Author(s):  
Sara Fernández‐Castillejo ◽  
Anna Pedret ◽  
Úrsula Catalán ◽  
Rosa‐Maria Valls ◽  
Marta Farràs ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Lipidomic Analysis

Antioxidant activity of virgin olive oil phenolic compounds in a micellar system

1999 ◽  
Vol 79 (13) ◽  
pp. 1803-1808 ◽  
Author(s):  
Vincenzo Fogliano ◽  
Alberto Ritieni ◽  
Simona M Monti ◽  
Monica Gallo ◽  
Dorotea Della Medaglia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Micellar System

Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality

2016 ◽  
Vol 119 (1) ◽  
pp. 1600099 ◽  
Author(s):  
Maria Eugenia Mora-Ruiz ◽  
Patricia Reboredo-Rodríguez ◽  
Maria Desamparados Salvador ◽  
Carmen González-Barreiro ◽  
Beatriz Cancho-Grande ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ir Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil

scholarly journals EFFECT OF STORAGE PERIOD AND EXPOSURE CONDITIONS ON THE QUALITY OF BOSANA EXTRA-VIRGIN OLIVE OIL

2006 ◽  
Vol 29 (2) ◽  
pp. 139-150 ◽  
Author(s):  
VINCENZO VACCA ◽  
ALESSANDRA DEL CARO ◽  
MARCO POIANA ◽  
ANTONIO PIGA
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Extra Virgin Olive Oil ◽  
Exposure Conditions

scholarly journals Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽  
2016 ◽  
Vol 5 (1) ◽  
pp. 22 ◽  
Author(s):  
Milena Bucar-Miklavcic ◽  
Terezija Golob ◽  
Vasilij Valencic ◽  
Erika Bester ◽  
Bojan Butinar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Properties ◽  
The Other ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Variety ◽  
End Stage ◽  
Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

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