Journal articles: 'Extra virgin olive oils'

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Różańska, Anna, Marina Russo, Francesco Cacciola, Fabio Salafia, Żaneta Polkowska, Paola Dugo, and Luigi Mondello. "Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis." Foods 9, no. 8 (August 13, 2020): 1120. http://dx.doi.org/10.3390/foods9081120.

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High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well known, and these can be correlated to the presence of vitamin E and phenols. Together with the origin of the olives, extraction technology can influence the chemical composition of extra virgin olive oil. The aim of this study was to investigate the concentration of potentially bioactive compounds in Italian extra virgin olive oils from various sources. For this purpose, vitamin E and phenolic fractions were characterized using high-performance liquid chromatography (HPLC) coupled with fluorescence, photodiode array and mass spectrometry detection in fifty samples of oil pressed at industrial plants and sixty-six samples of oil produced in low-scale mills. Multivariate statistical data analysis was used to determine the applicability of selected phenolic compounds as potential quality indicators of extra virgin olive oils.

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Lia, Frederick, Marion Zammit Mangion, and Claude Farrugia. "Application of Elemental Analysis via Energy Dispersive X-ray Fluorescence (ED-XRF) for the Authentication of Maltese Extra Virgin Olive Oil." Agriculture 10, no. 3 (March 10, 2020): 71. http://dx.doi.org/10.3390/agriculture10030071.

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Elemental analysis using energy-dispersive X-ray fluorescence on extra virgin olive oils and seed oils revealed the presence of two major concentration related clusters, one containing elements of pedological origin, whilst the other consisted of heavy metals. Seed oils were found to contain a higher concentration of titanium when compared to extra virgin olive oils, whilst extra virgin olive oils derived from the Maltese Islands had a significantly higher concentration of barium and phosphorus on using the Kruskal–Wallis one-way ANOVA (p-value < 0.05 for both elements). Application of stepwise linear canonical discriminate analysis proved to be highly superior to PCA, as it was able to distinguish between seed oils from extra virgin olive oils and distinguish between foreign and locally produced extra virgin olive oils.

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Karunathilaka, Sanjeewa R., Ali R. Fardin-Kia, Cynthia Srigley, Jin K. Chung, and Magdi M. Mossoba. "Rapid screening of commercial extra virgin olive oil products for authenticity: Performance of a handheld NIR device." NIR news 28, no. 1 (February 2017): 9–14. http://dx.doi.org/10.1177/0960336016687521.

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The performance of a handheld near infrared spectroscopic device was evaluated for the rapid screening of extra virgin olive oil for authenticity. Without any sample preparation, the spectra of authentic reference extra virgin olive oils, refined olive oils, potential adulterants consisting of edible oils, extra virgin olive oil spiked with adulterants, and a total of 93 commercial olive oil products were each rapidly (10 s) measured in the transflection mode. The univariate conformity index and the multivariate supervised soft independent modeling of class analogy classification tools were used to differentiate among the various oils investigated. Out of 88 commercial products labeled extra virgin olive oil, 39 (44%) were classified as belonging to the class of authentic extra virgin olive oils. The results were compared to those recently reported for analyses carried out with a benchtop Fourier transform-near infrared spectrometer.

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Mena, Carmen, Alejandra Z. González, Raúl Olivero-David, and María Ángeles Pérez-Jiménez. "Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening." HortTechnology 28, no. 1 (February 2018): 48–57. http://dx.doi.org/10.21273/horttech03845-17.

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The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.

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Giansante, Lucia, Giuseppina Di Loreto, Maria Gabriella Di Serio, Raffaella Vito, and Luciana Di Giacinto. "Commercial extra virgin olive oils." British Food Journal 119, no. 9 (September 4, 2017): 2102–16. http://dx.doi.org/10.1108/bfj-02-2017-0093.

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Purpose The purpose of this paper is to guide the choice of consumers, putting on the label an additional claim, which can provide more information on the sensory profile and the nutritional and preservation features of the marketed extra virgin olive oil. Design/methodology/approach In order to define the concept of global quality, the following parameters were considered: fruity, bitter, pungency, 1-penten-3-one, phenolic substances, tocopherols, peroxide value, free acidity, palmitic acid, stearic acid oleic acid linoleic acid, and the campesterol/stigmasterol ratio. The study was carried out on 143 commercial extra virgin olive oils. Findings The Global Quality Index was calculated as the square root of the sum of the squares of the individual local indices, according to three different algorithms. The computation obtained was recognised by chemometric analysis. Social implications A legislative amendment on the labelling could be proposed through an additional claim that safeguards the consumers on the health profile, inducing them to a more targeted purchase. Originality/value Three different global quality levels “excellent”, “good”, and “sufficient” have been determined. This clustering has also been recognised with a statistical approach. Since in the market, consumers can find extra virgin olive oils of different overall quality levels, it is possible to guide the choice of customers through an additional claim on the label, able to give more information on the sensory profile and the nutritional and preservation features of the product.

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Frangipane, Maria Teresa, Massimo Cecchini, Riccardo Massantini, and Danilo Monarca. "Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability." Foods 11, no. 10 (May 19, 2022): 1479. http://dx.doi.org/10.3390/foods11101479.

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The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022). Moreover, the production of a product of quality with environmental respect is grown in demand. Consequently, the so-called “ecological” processes mostly interest the production market of extra virgin olive oils. Despite the current processing and extraction technologies, the characteristics of olive oil can still be optimized. In this regard, interesting technology to produce olive oil remains the stone removal of the olives before the extraction of the oil. Recently, the destoners preserved a less low oil yield. In light of recent progress, the review focuses on the influence of destoning on the quality of extra virgin olive oil, using a systematic approach. Interest in this technology is increasing and many researchers report that destoned olive oils show superior characteristics confronting with those obtained by the traditional method. These data indicate that destoning is one of the most significant advantages for the improvement of the oil qualitative traits and the system’s sustainability.

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Vicario, Giulia, Alessandra Francini, Mario Cifelli, Valentina Domenici, and Luca Sebastiani. "Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil." Antioxidants 9, no. 12 (December 8, 2020): 1245. http://dx.doi.org/10.3390/antiox9121245.

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Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area.

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Checchetti, Andrea, Donato Martano, and Rosagnela Veltri. "Analysis and characterization of extra virgin olive oils." Open Schools Journal for Open Science 1, no. 1 (October 22, 2018): 18. http://dx.doi.org/10.12681/osj.17420.

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Samples of extra virgin olive oils obtained from the olive trees of the territory of San Giovanni in Fiore (CS), Italy, and samples common brands of extra virgin olive oils sold on the national territory, have been analysed according to EU regulation n. 61/2011 of the Commission of 24 January 2011. The extra virgin oils examined were characterized by investigating their acidity, the number of peroxides, the rancidity, and the spectrophotometric parameters that provide useful elements for assessing the composition and the quality. Furthermore, the infrared analysis provides useful data that help carry out quality control.

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Murillo, M. C., A. B. García, T. Lafarga, M. Melgosa, and R. Bermejo. "Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating." Grasas y Aceites 73, no. 2 (June 13, 2022): e455. http://dx.doi.org/10.3989/gya.0104211.

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A carotenoid-rich extract containing 2.5 mg/mL of lutein and 3.3 mg/mL of β-carotene from the microalga Scenedesmus almeriensis was added to ten extra virgin olive oils from four Spanish cultivars with differing degrees of ripeness, obtaining carotenoid enriched oils with lutein and β-carotene concentrations of 0.082 and 0.11 mg/mL, respectively. Extra virgin olive oils enriched with carotenoids from microalgae were studied by analyzing the effect on color of three different treatments: ultraviolet exposure, microwave heating and immersion bath heating. The methodology was designed to simulate, in controlled laboratory conditions, the effects of household treatments. Spectrophotometric color measurements were then performed to monitor color changes in the enriched and non-enriched extra virgin olive oil samples. Enriched oils are much more chromatic, darker and redder than natural oils. After 55 days UV irradiation, 40 min microwave heating, and 72 hours thermostatic heating, the average color differences for natural/enriched extra virgin olive oils were 98/117, 15/9 and 57/28 CIELAB units, respectively. In general, increasing temperature and ultraviolet exposure produced higher CIELAB color differences in the non-enriched samples. The addition of microalga extracts to extra virgin olive oils was found to induce some color stability and may constitute a future way of increasing the daily intake of beneficial bioactive compounds such as carotenoids.

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Bragolusi, Marco, Andrea Massaro, Carmela Zacometti, Alessandra Tata, and Roberto Piro. "Geographical identification of Italian extra virgin olive oil by the combination of near infrared and Raman spectroscopy: A feasibility study." Journal of Near Infrared Spectroscopy 29, no. 6 (November 11, 2021): 359–65. http://dx.doi.org/10.1177/09670335211051575.

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The potential of the combination of near infrared (NIR) spectroscopy and Raman spectroscopy to differentiate Italian and Greek extra virgin olive oil (EVOO) by geographical origin was evaluated. Near infrared spectroscopy and Raman fingerprints of both study groups (extra virgin olive oil from the two countries) were pre-processed, merged by low-level and mid-level data fusion strategies and submitted to partial least-squares discriminant analysis. The classification models were cross-validated. After low-level data fusion, the partial least-squares discriminant analysis correctly predicted the geographical origins of extra virgin olive oils in cross-validation with 93.9% accuracy, while sensitivity and specificity were 77.8% and 100%, respectively. After mid-level data fusion, the partial least-squares discriminant analysis correctly predicted the geographical origins of extra virgin olive oils in cross-validation with 97.0% accuracy, while sensitivity and specificity were 88.9% and 100%, respectively. In this preliminary study, improved discrimination of Italian extra virgin olive oils was achieved by the synergism of near infrared spectroscopy and Raman spectroscopy as compared to the discrimination obtained by the separate laboratory techniques. This pilot study shows encouraging results that could open a new avenue for the authentication of Italian extra virgin olive oil.

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Almoselhy, Rania I. M. "A Comprehensive Review of Characterization and Detection of Adulteration of Extra Virgin Olive Oil." American Research Journal of Agriculture 6, no. 1 (December 22, 2020): 1–8. http://dx.doi.org/10.21694/2378-9018.20003.

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Determination of authenticity of extra virgin olive oils has become very important in recent years due to the increasing public concerns about possible adulterations with relatively cheap vegetable oils and deodorized olive oils. The analysis and authentication of extra virgin olive oil (EVOO) represent very challenging analytical chemical problems. Each country may have its own definition of olive oil and its own limits for particular oil parameters and monitoring guidelines in International Standards. Generally, these standards are based on the International Olive Council (IOC) and Codex Standards but often there are alternatives for different countries. The aim of this review is to provide specific information about olive oils with special concern about extra virgin olive oil (EVOO) and analytical techniques to detect adulteration of EVOO. The guidelines for genuine olive oil are adapted from the IOC, other legitimate and appropriate sources. The contents provide information on possible adulterants in olive oil, the underlying causes of adulteration, and how to test for the presence of these adulterants.

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Baiano, A., C. Terracone, I. Viggiani, and M. A. Del Nobile. "Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment." Czech Journal of Food Sciences 32, No. 1 (February 18, 2014): 1–9. http://dx.doi.org/10.17221/79/2013-cjfs.

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Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercial shelf-life is usually no longer than 18 months. In order to investigate the effects of a prolonged storage, olives from cv. Coratina were crushed using a three phase system to produce extra virgin olive oil analysed for sensory and chemical-physical indices, phenolic profile, tocopherol content, and antioxidant activity during a 8-years storage. The oil lost its characteristics of extra-virgin after 6 years of storage, time at which the median of the defects was higher than 0 and free acidity exceeded the limit fixed for this category by the European Regulation whereas the stability against oxidation persisted for a longer period due to the high concentration of oleuropein derivatives. A strong positive linear correlation was observed between the phenolic content and antioxidant activity measured according to the ABTS<sup>+.</sup> to indicate a noticeable radical scavenging ability of phenolic compounds.  

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Kramer, John KG, and Hormoz Azizian. "FT-NIR the method of choice to verify the authenticity of extra virgin olive oils." NIR news 28, no. 4 (May 25, 2017): 6–9. http://dx.doi.org/10.1177/0960336017707869.

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Fourier transform near infrared spectroscopy was recently demonstrated to be an excellent method to evaluate the authenticity and adulteration of extra virgin olive oil. Since this method is matrix dependent, it takes a chemical fingerprint of all the components which sets it apart from the targeted methods. Careful examinations of the Fourier transform near infrared spectra lead to the identification of a minor carbonyl overtone absorption at 5269 cm−1 associated with the volatile fraction in extra virgin olive oil that appears to be a reliable indicator of authenticity. The same spectra were used to identify the fatty acids present in the oil using models based on comparison to accurate GC data. Gravimetric mixtures of extra virgin olive oil with refined edible oils were then prepared to develop PLS1 calibration models to identify possible adulterants and by how much. The great varietal difference in olive oils made it necessary to develop four unique sets of PLS1 calibration models for each extra virgin olive oil variety. As a result, an extra virgin olive oil acceptance specification was established.

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Mulinacci, Nadia, Catia Giaccherini, Marzia Innocenti, Annalisa Romani, Franco F. Vincieri, Federico Marotta, and Alissa Mattei. "Analysis of extra virgin olive oils from stoned olives." Journal of the Science of Food and Agriculture 85, no. 4 (2005): 662–70. http://dx.doi.org/10.1002/jsfa.1982.

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Stasi, Antonio, Francesco Diotallevi, and Andrea Marchini. "Strategie di prezzo e profittabilitŕ nel mercato degli oli extra-vergine di oliva: un modello di analisi attraverso gli scanner data." RIVISTA DI ECONOMIA AGRARIA, no. 1 (July 2012): 69–88. http://dx.doi.org/10.3280/rea2012-001005.

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The paper proposes a quantitative analysis of extra-virgin olive oils market designed to study the intra-sectoral competition and to analyze the profitability of pricing strategies for different types of companies: small produces, large manufactures, private label. The analysis focuses on trade within the modern grocery sector, which represents the first distribution channel of extra virgin olive oils at the national level. The study refers to the theory of industrial organization and, through the demand estimation, comes to the measurement of price-cost margins. The most important results relate to the concerns of the smaller producers respect to private label, big and international companies in the event of a further fall of extra virgin olive oils prices.

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Manganiello, Rossella, Mauro Pagano, Davide Nucciarelli, Roberto Ciccoritti, Roberto Tomasone, Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Maurizio Servili, and Gianluca Veneziani. "Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil." Foods 10, no. 11 (November 22, 2021): 2884. http://dx.doi.org/10.3390/foods10112884.

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The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many factors, particularly the extraction. The use of ultrasound technology in the extraction process does not affect the quality, the composition, and the thermal properties of the oil, facilitating its separation from solids, and it allows the release of active compounds from the olive paste, with a positive influence on the phenolic content. In this study, the impact of ultrasound technologies was evaluated on merceological parameters, quality profile, and organoleptic features of extra virgin olive oils extracted from whole and destoned olives of the three main Italian cultivars (i.e., Peranzana, Canino, and Coratina). The parameters analyzed were influenced by both genotype and treatment, in particular, sonication did not lead to significant changes in the nutraceutical profile of the oils. The de-stoned olives were able to determine a great improvement of oil quality both for phenolic and volatile composition with a significant enhancement of health and sensory properties of the product.

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Guo, Yufang. "Differentiation of Italian extra-virgin olive oils." Nature Food 2, no. 2 (February 2021): 77. http://dx.doi.org/10.1038/s43016-021-00238-4.

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Ninfali, Paolino, Gianfranca Aluigi, Mara Bacchiocca, and Mauro Magnani. "Antioxidant capacity of extra-virgin olive oils." Journal of the American Oil Chemists' Society 78, no. 3 (March 2001): 243–47. http://dx.doi.org/10.1007/s11746-001-0252-9.

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Ok, Salim. "Authentication of Commercial Extra Virgin Olive Oils." Journal of the American Oil Chemists' Society 93, no. 4 (February 2, 2016): 489–97. http://dx.doi.org/10.1007/s11746-016-2797-6.

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De Melo, Bruna Guedes, Mariana Borges de Lima Dutra, and Natali Alcântara Brandão. "Effect of packaging characteristics on the consumer decision-making process of extra virgin olive oils." South Florida Journal of Development 2, no. 3 (July 28, 2021): 4591–608. http://dx.doi.org/10.46932/sfjdv2n3-060.

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ABSTRACT The present study evaluated the effect of visual characteristics of six packages of extra virgin olive oil using the focus group research method. The samples were evaluated by 24 consumers in three sessions, with the presence of a moderator who made the questions, and an assistant who recorded the information discussed. The results showed that the package material, color variety, design, and clear and distributed information were the visual characteristics that most influenced the purchase intention of olive oils. Moreover, it is also concluded that consumers do not know the correct definition of extra virgin olive oil and acidity index, thus it is necessary to improve the interactions between consumers and products to provide a better understanding of food labels. RESUMEN El presente estudio evaluó el efecto de las características visuales de seis envases de aceite de oliva virgen extra mediante el método de investigación de grupo focal. Las muestras fueron evaluadas por 24 consumidores en tres sesiones, con la presencia de un moderador que realizó las preguntas, y un asistente que registró la información discutida. Los resultados mostraron que el material del envase, la variedad de colores, el diseño y la información clara y distribuida fueron las características visuales que más influyeron en la intención de compra de los aceites de oliva. Además, también se concluye que los consumidores desconocen la definición correcta de aceite de oliva virgen extra y de índice de acidez, por lo que es necesario mejorar las interacciones entre los consumidores y los productos para proporcionar una mejor comprensión de las etiquetas de los alimentos.

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Vidrih, R., S. Vidakovič, and H. Abramovič. "Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils." Czech Journal of Food Sciences 28, No. 5 (October 14, 2010): 376–84. http://dx.doi.org/10.17221/202/2008-cjfs.

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In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

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GUILLÉN, MARÍA D., and PATRICIA SOPELANA. "Load of Polycyclic Aromatic Hydrocarbons in Edible Vegetable Oils: Importance of Alkylated Derivatives." Journal of Food Protection 67, no. 9 (September 1, 2004): 1904–13. http://dx.doi.org/10.4315/0362-028x-67.9.1904.

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The presence of polycyclic aromatic hydrocarbons (PAHs) has been studied in different samples of olive oil, extra virgin olive oil, and refined seed oils. A high number of PAHs have been found, with a wide range of molecular weights and in concentrations that are high or even very high compared with the data obtained by other authors, especially in the seed oils. Among the PAHs identified, more than half are alkylated compounds, which account for the major part of the total PAH concentration in some of the samples. The total PAH concentrations in olive oils and extra virgin olive oils are similar, but the former present a higher proportion of heavy PAHs than the latter. The seed oils, in general, have much higher concentrations than the different types of olive oil and their PAH profiles are different. One of the olive oil samples exhibited a PAH distribution similar to that observed in olive pomace oil, suggesting possible adulteration. These data reveal that, in some cases, PAH profile provides useful information in relation to the possible origin of the contamination. We also observed large differences in PAH distribution between oils with the same label but from different batches. PAHs with varying degrees of carcinogenicity have been identified in all the samples, including benzo[a]pyrene, although this PAH was identified neither in the extra virgin olive oils nor in two of the seed oil samples.

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Aydeniz-Guneser, Buket. "Yöresel Bazı Bitkiler ile Aromatize Edilen Zeytinyağlarının Stabilitelerinin Araştırılması." Turkish Journal of Agriculture - Food Science and Technology 9, no. 9 (September 25, 2021): 1658–68. http://dx.doi.org/10.24925/turjaf.v9i9.1658-1668.3830.

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The aims of this study were to evaluate the total phenolic and pigment contents of five edible plants collected from Eastern Black Sea region and to test the storage stability of extra virgin olive oils aromatized with traditionally consumed plants. Aromatized extra virgin olive oils were prepared by addition of dry forms of local plants such as mendek (Aegopodium podagraria L.), çalıçilek (Vaccinium myrtillus L.), galdirik (Trachystemon orientalis L.), sakarca (Ornithogalum umbellatum L.) and hırnık (Diospyros lotus L.). Changes in the quality status of extra virgin olive oil were monitored with free fatty acid, peroxide value, total phenol content, pheophtyin a, lutein and beta carotene analyses during 5-month storage period at 24°C. Furthermore, hue and chrome values, total phenolic, chlorophyll and carotene contents were also analysed to determine the characteristic properties of plant samples. The addition of mendek and çalıçilek have remarkable effects on the transfer of phenolic compounds and pigments from plants to oil during all storage. It was determined that the addition of plant materials can improve the oil stability and cause to a lower free fatty acid and peroxide values in aromatized extra virgin olive oils. Obtained findings suggest that the aromatized olive oils with local plants is sensorial and nutritionally acceptable and can be used safely in aromatization and preparation of healthy and tasty foods at non-thermal process.

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Irigaray, Bruno Alejandro, Natalia I. Martínez, Camila Feller, Miguel Amarillo, and Maria Antonia Grompone. "Shelf Life of Monovarietal Extra Virgin Olive Oils Cv. Arbequina and Coratina from Uruguay." Journal of Food Research 5, no. 5 (September 19, 2016): 88. http://dx.doi.org/10.5539/jfr.v5n5p88.

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Two monovarietal extra virgin olive oils (Arbequina and Coratina), produced in Uruguay, were studied over a period of 12 months storage in amber bottles at 30 ºC. Peroxide index, K232, K270, ∆K, OSI induction time did not exceed the maximum limits set by the International Olive Council (IOC) during the entire period. However, the content of ethyl esters increased with storage time and it is in relation with the shelf life. The International Olive Council (IOC) establishes the limits in the content of ethyl esters ≤ 35 ppm. The Coratina oil ceased to be extra virgin quality after 6 months of storage due to its content of ethyl esters (46 ppm), and the Arbequina oil after 9 months (52 ppm).Taking into consideration their content of ethyl esters, both the Arbequina and Coratina oils showed a very short shelf life less than six months. The determination of ethyl ester content proved to be a sensitive method for determining the loss of quality of extra virgin olive oils.

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Chavez-Angel, Emigdio, Blanca Puertas, Martin Kreuzer, Robert Soliva Fortuny, Ryan C. Ng, Alejandro Castro-Alvarez, and Clivia M. Sotomayor Torres. "Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils." Foods 11, no. 9 (April 29, 2022): 1304. http://dx.doi.org/10.3390/foods11091304.

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The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to detect such adulterations require complicated time- and resource-intensive preparation steps. In this work, a comparative study incorporating Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements of different sets of adulterated olive oils is presented. The potential of each characterization technique to detect traces of adulteration in extra virgin olive oils is evaluated. Concentrations of adulterant on the order of 5% can be detected in the Raman, infrared, and photoluminescence spectra. Small changes in thermal conductivity were also found for varying amounts of adulterants. While each of these techniques may individually be unable to identify impurity adulterants, the combination of these techniques together provides a holistic approach to validate the purity and authenticity of olive oils.

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Aykas, Didem Peren, Ayse Demet Karaman, Burcu Keser, and Luis Rodriguez-Saona. "Non-Targeted Authentication Approach for Extra Virgin Olive Oil." Foods 9, no. 2 (February 20, 2020): 221. http://dx.doi.org/10.3390/foods9020221.

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The aim of this study is to develop a non-targeted approach for the authentication of extra virgin olive oil (EVOO) using vibrational spectroscopy signatures combined with pattern recognition analysis. Olive oil samples (n = 151) were grouped as EVOO, virgin olive oil (VOO)/olive oil (OO), and EVOO adulterated with vegetable oils. Spectral data was collected using a compact benchtop Raman (1064 nm) and a portable ATR-IR (5-reflections) units. Oils were characterized by their fatty acid profile, free fatty acids (FFA), peroxide value (PV), pyropheophytins (PPP), and total polar compounds (TPC) through the official methods. The soft independent model of class analogy analysis using ATR-IR spectra showed excellent sensitivity (100%) and specificity (89%) for detection of EVOO. Both techniques identified EVOO adulteration with vegetable oils, but Raman showed limited resolution detecting VOO/OO tampering. Partial least squares regression models showed excellent correlation (Rval ≥ 0.92) with reference tests and standard errors of prediction that would allow for quality control applications.

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Pardo, José E., Adrián Rabadán, Mariano Suárez, Jacinto Tello, Diego C. Zied, and Manuel Álvarez-Ortí. "Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)." Agronomy 11, no. 7 (July 20, 2021): 1439. http://dx.doi.org/10.3390/agronomy11071439.

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This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain), analysing the regulated physicochemical quality and sensory parameters, the stability parameters and composition of fatty acids, sterols and triterpenic dialcohols. To complete the study, we also characterised the coupage olive oils made in the oil mills located in the PDO area (real quality). The main variety grown in La Alcarria is Castellana, whose oils are characterised by a high content of palmitic acid (14.27% with olives in veraison, 13.81% with ripe olives), a low content of linoleic acid (5.03% with olives in veraison, 5.98% with ripe olives) and a total phenol content higher than the rest of varieties grown in the area (between 350 and 500 mg of caffeic acid/kg depending on the season considered), which is reflected in higher oxidative stability values (induction time of 50.65 h at 100 °C). In addition, they have a sterol content below that established by the regulations (<1000 mg/kg). The olive oils produced using olives in veraison presented a lower level of acidity and peroxide index, more intense fruitiness, an absence of defects in all the samples and higher oxidative stability, compared to those produced using ripe olives, and thus early harvest of the olives is recommended. It was also found that the season affects the physicochemical composition of the oils, although these changes tend to be of little significance, with the characteristics of the variety being maintained, regardless of the harvesting season analysed. The coupage virgin olive oils produced in the mills registered under the PDO of Aceite de la Alcarria, representative of their real quality, showed, as expected, similar values to those observed in the monovarietal virgin olive oils produced using the Castellana variety, which is clearly predominant in the study area. The characterization of oils from local varieties allows one to obtain a greater variability in terms of the sensory notes of extra virgin olive oil.

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Kyriakidis, Nikolaos B., and Paulos Skarkalis. "Fluorescence Spectra Measurement of Olive Oil and Other Vegetable Oils." Journal of AOAC INTERNATIONAL 83, no. 6 (November 1, 2000): 1435–39. http://dx.doi.org/10.1093/jaoac/83.6.1435.

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Abstract Fluorescence spectra of some common vegetable oils, including olive oil, olive residue oil, refined olive oil, corn oil, soybean oil, sunflower oil, and cotton oil, were examined in their natural state, with a wavelength of 360 nm used as excitation radiation. All oils studied, except extra virgin olive oil, exhibited a strong fluorescence band at 430–450 nm. Extra virgin olive oil gave a different by interesting fluorescence spectrum, composed of 3 bands: one low intensity doublet at 440 and 455 nm, one strong at 525 nm, and one of medium intensity at 681 nm. The band at 681 nm was identified as the chlorophyll band. The band at 525 nm was at least partly derived from vitamin E. The low intensity doublet at 440 and 455 nm correlated with the absorption intensity at 232 and 270 nm of olive oil. The measurements of these fluorescence spectra were quick (about 5 min) and easy and could possibly be used for authentification of virgin olive oil.

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Iddir, A., A. M. A. Bekada, S. Kiciri, and S. Boualit. "Physico-chemical, quality parameters and composition of Chemlal extra virgin olive-oils from Algeria." South Asian Journal of Experimental Biology 8, no. 2 (January 14, 2019): 67–75. http://dx.doi.org/10.38150/sajeb.8(2).p67-75.

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The aim of this work was to determine the composi on, physicochemical and quality parameters of Chemlal EVOO from di erent regions of Algeria and at di erent harvest me. Olive-oil yield, quality indices, fa y acid composition, pigments (carotenoids and chlorophylls), phenolic compounds were evaluated for a complete descrip on of olive-oil samples. The nal results showed that the altitude and the me of harvest obviously had an in uence on the quality and the chemical composition of the olive oils. A very advanced maturity was observed for the olives coming from the low altitudes. The olives of the region of Oran at 80 m of al tude ripen very quickly that the olives of M'chedallah to 474 m and more than those of the region of Illit- en which is more than 700 m. The pro le of fa y acids was in uenced by al tude. Oleic acid, which is a nutri onal and quality criterion for olive oil, increases with al tude but does not exceed the limit set by the Interna onal Olive Council. On the other hand, the content of pigments and phenolic compounds, decreased with the matura on of olives. According to the results found, the most suitable ripening index for harves ng olives for Chemlal EVOOs of high chemical quality starts from 3.20 up to 4.

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Guillaume, Claudia, and Leandro Ravetti. "Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests." Journal of Chemistry 2016 (2016): 1–7. http://dx.doi.org/10.1155/2016/6393962.

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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.

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Bhandari, Manohar P., Estefanía Núñez Carmona, Marco Abbatangelo, Veronica Sberveglieri, Giorgio Duina, Rajani Malla, Elisabetta Comini, and Giorgio Sberveglieri. "Discrimination of Quality and Geographical Origin of Extra Virgin Olive Oil by S3 Device with Metal Oxides Gas Sensors." Proceedings 2, no. 13 (November 26, 2018): 1061. http://dx.doi.org/10.3390/proceedings2131061.

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In the present work, a gas sensor device S3 based on an array of eight metal oxides semiconductor gas sensors has been demonstrated and applied to the discrimination of quality and geographical origins of the Italian extra virgin olive oils. Furthermore, the principal component analysis (PCA) and artificial neural networks (ANN) were carried out on the set of data acquired from the sensor array response to the extra virgin olive oil headspace. The preliminary results have shown a good capability of the instrument to distinguish different kind of extra virgin olive oil samples and thus evaluate their quality and origin.

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Tamendjari, A., M. Douzane, A. K. Abdi, M. S. Daas, F. Mehdid, and M. M. Bellal. "Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria." Grasas y Aceites 64, no. 3 (May 28, 2013): 285–94. http://dx.doi.org/10.3989/gya.072212.

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FINOTTI, ENRICO, ALBERTO M. BERSANI, and ENRICO BERSANI. "TOTAL QUALITY INDEXES FOR EXTRA-VIRGIN OLIVE OILS." Journal of Food Quality 30, no. 6 (December 2007): 911–31. http://dx.doi.org/10.1111/j.1745-4557.2007.00159.x.

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Douzane, Malika, Mohamed-Seghir Daas, Amel Meribai, Ahmed-Hani Guezil, Abdelkrim Abdi, and Abderezak Tamendjari. "Physico-chemical and sensory evaluation of virgin olive oils from several Algerian olive-growing regions." OCL 28 (2021): 55. http://dx.doi.org/10.1051/ocl/2021044.

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Olive cultivar diversity is rich in Algeria but most remain unexplored in terms of quality traits. This work aimed to evaluate the physicochemical and organoleptic quality of twenty olive oil samples belonging to four Algerian cultivars (Chemlal, Sigoise, Ronde de Miliana and Rougette de Mitidja) collected throughout the national territory. Physical-chemical and sensory results showed that 60% of the oils belong to the extra virgin category, while 40% were classified as “virgin olive oil”. The results of the principal component analysis (PCA) revealed a great variability in fatty acids composition between the samples depending on the cultivar and origin. Oleic acid was the most abundant and varied between 64.84 and 80.14%. Extra virgin olive oils with quality attributes are eligible for a label. Rougette de Mitidja, Ronde de Miliana and Sigoise from Oran showed great potential.

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Jakobušić Brala, C., D. Benčić, Z. Šindrak, M. Barbarić, and S. Uršić. "Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives." Grasas y Aceites 66, no. 4 (October 6, 2015): e099. http://dx.doi.org/10.3989/gya.0228151.

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Zamuz, Sol, Laura Purriños, Igor Tomasevic, Rubén Domínguez, Mladen Brnčić, Francisco J. Barba, and José M. Lorenzo. "Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)." Foods 9, no. 4 (April 3, 2020): 427. http://dx.doi.org/10.3390/foods9040427.

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Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

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Hodaifa, Gassan, Leopoldo Martínez Nieto, Juan L. Lozano, and Sebastián Sánchez. "Changes of the Wax Contents in Mixtures of Olive Oils as Determined by Gas Chromatography with a Flame Ionization Detector." Journal of AOAC INTERNATIONAL 95, no. 6 (November 1, 2012): 1720–24. http://dx.doi.org/10.5740/jaoacint.12-011.

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Abstract Mixing of refined olive-pomace oil with virgin olive oil is a fraud that has been tried often. Normally, the tests that detected the fraud were determinations of wax esters, erythrodiol+uvaol, and stigmastadienes contents. The most common is the determination of wax esters content (extra virgin olive oil is very poor in wax esters, usually less than 100 mg/kg). In this work, the variations of individual wax esters (C40, C42, C44, and C46), with different degrees of unsaturation content, and total wax esters were studied when extra virgin olive oil and refined pomace-olive oil were mixed. The following mixtures were prepared: extra virgin olive oil plus 1, 2, 4, 6, 8, 10, 12, 15, 18, 25, 35, 45, 50, and 80% of refined olive-pomace oil. In all cases, individual and total wax ester content variation was linear with increasing percentage of refined olive-pomace oil in the mixture. The variation of the total wax esters content can be adjusted according to the equation: Total wax esters, mg/kg = 14.3 × (% refined olive-pomace oil) + 83.9.

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Kamvissis, Vassilis N., Emmanouil G. Barbounis, Nikolaos C. Megoulas, and Michael A. Koupparis. "A Novel Photometric Method for Evaluation of the Oxidative Stability of Virgin Olive Oils." Journal of AOAC INTERNATIONAL 91, no. 4 (July 1, 2008): 794–801. http://dx.doi.org/10.1093/jaoac/91.4.794.

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Abstract The Oxitester method, a novel, simple, and fast photometric method for the evaluation of the antioxidant capacity of olive oils, was validated and compared to the official oil stability index (Rancimat) method. The Oxitester method appeared to be a good alternative to the Rancimat method with adequate correlation for a wide range of virgin olive oil samples, including extrissima virgin olive oils (correlation coefficient 0.88), and extra virgin olive oils of increased acidity (free fatty acids >0.45, correlation coefficient 0.89). Other quality factors (flavor, free fatty acids content, specific absorbance at 270 and 232 nm, peroxide value, and content of oleic, linoleic, and linolenic acids) were also measured and correlated to the antioxidant capacity values of the Oxitester and Rancimat methods. The Oxitester method, in contrast to the Rancimat method, was indicative of the flavor characteristics of the olive oils and the content of linolenic acid.

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Pardo, José Emilio, Jacinto Tello, Mariano Suárez, Adrián Rabadán, Concepción De Miguel, and Manuel Álvarez-Orti. "Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain)." Agronomy 10, no. 1 (December 25, 2019): 38. http://dx.doi.org/10.3390/agronomy10010038.

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In this first contribution to the study of virgin olive oils from the area assigned to the Protected Designation of Origin (PDO) “Aceite de la Alcarria” (Spain), both monovarietal oils obtained under ideal conditions in a pilot plant, as well as blend oils made in the oil mills located in the study area, were characterized. Special interest was focused on the influence of the ripening state of the fruits. The oils from the Castellana variety, the main variety found in the study area, were characterized by a high content of tocopherols, medium oxidative stability and high content in palmitic, palmitoleic and linolenic acids. As the ripening process progresses, the oils lose fruitiness, bitterness, pungency, stability, and some organoleptic defects appear, to the point of lowering the category (from extra virgin to virgin) in some of the Castellana samples. Thus, early collection of olives of this variety is recommended.

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Rodríguez-Torrado, Marta, Aytug Kara, Susana Torrado, Alejandro Romero, Antonio Juberías, Juan J. Torrado, and Dolores R. Serrano. "In Vitro and In Vivo Characteristics of Olive Oil as Excipient for Topical Administration." Pharmaceutics 14, no. 12 (November 26, 2022): 2615. http://dx.doi.org/10.3390/pharmaceutics14122615.

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Oily excipients are vital components of dermatological products. In this study, the in vitro and in vivo characteristics of Wild Olive Oil (WOO) were compared with two other types of olive oils: Extra Virgin Olive Oil (EVOO) and Virgin Olive Oil (VOO). This work has also included Liquid Paraffin (LP) and Rosehip Oil (RO) as reference oils. Melatonin was used in the study as a model drug to demonstrate the antioxidant capacity of the oils. The melatonin carrier capacity and antioxidant performance was related to the degree of unsaturation of the oils and was highest for RO and WOO and lowest for LP. However, the most stable oil to oxidation was LP. The in vivo performance of the oils in the skin of eight healthy volunteers was investigated with a dermoanalyser. The highest increment of oil and hydration in the skin was obtained with RO. The lowest perception of oiliness was described for WOO, which produced the highest increase in elasticity of the skin area where it was applied. An in vitro-in vivo correlation was therefore performed through multivariable analysis (MVA).

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Reina, Robert J., Kevin D. White, and David Firestone. "Sterol and Triterpene Diol Contents of Vegetable Oils by High-Resolution Capillary Gas Chromatography." Journal of AOAC INTERNATIONAL 82, no. 4 (July 1, 1999): 929–35. http://dx.doi.org/10.1093/jaoac/82.4.929.

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Abstract An in-laboratory validated method for identification and quantitation of sterols and triterpene diols was used to determine the relative composition of identifiable sterols and triterpene diols in 13 vegetable oils and quantitate these components in multiple samples of 6 vegetable oils: extra virgin olive, pomace olive, corn, cottonseed, canola, and evening primrose oils. Erythrodiol, a triterpene diol present in all olive oils, was also found in cottonseed oil.

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Tugay, M. M. D. R., L. E. Mopera, E. B. Esguerra, and K. A. T. Castillo-Israel. "Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines." Food Research 4, no. 6 (July 31, 2020): 1937–46. http://dx.doi.org/10.26656/fr.2017.4(6).203.

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This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

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Cinelli, Giuseppe, Martina Cofelice, and Francesco Venditti. "Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants." Colloids and Interfaces 4, no. 3 (September 4, 2020): 38. http://dx.doi.org/10.3390/colloids4030038.

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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.

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Ellis, Ana Claudia, and Adriana Gambaro. "Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay." Journal of Food Research 7, no. 6 (October 11, 2018): 79. http://dx.doi.org/10.5539/jfr.v7n6p79.

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Since the year 2002, the Uruguayan oil-producing sector has been growing at a steady peace, utilizing over 10,000 seeded hectares across the country. The aim of this study was to characterise both the chemical and sensory properties of the extra virgin olive oil variety known as Arbequina through two consecutive harvests. The work was carried out using olives with three different ripening indices; the oil was extracted using an Abencor system. The moisture of the olive, yield extraction, and yield on both a dry and wet basis were determined. The obtained oils were characterized by determining the free acidity, main antioxidant compounds (polyphenols and tocopherols), composition of fatty acids, and sensory profiles. Olive moisture was over 57%, which led to production of pomaces characterized as “difficult pastes”, explaining the low yield obtained. The harvest year and ripening index affected different parameters such as Abencor yield and, on a dry basis, the free acidity, polyphenolic content, oleic acid, and linoleic acid contents and fruity, bitter, and pungent intensities. To determine the best time of harvest, it is important to consider the balance between yield (which is significantly greater in olives with a ripening index above 3) and oil quality, as a higher ripening index decreases positive sensory attributes such as pungency and bitterness intensities.

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Mastralexi, Aspasia, and Maria Z. Tsimidou. "The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation." Molecules 26, no. 11 (May 26, 2021): 3184. http://dx.doi.org/10.3390/molecules26113184.

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The European food legislation authorizes the use of certain health claims based on a scientific basis. This study aimed to evaluate the fatty acid, tocopherol, and polar phenol composition of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki regarding the fulfillment of official requirements for the health claims of ‘oleic acid’, ‘vitamin E’, and ‘olive oil polyphenols’. The examination of representative industrial VOOs from 15 olive mills of the Chalkidiki regional unit showed that the two cultivars yield oils contained the necessary concentrations of the responsible bioactive compounds. This evidence was further substantiated by a four harvest study whereby olives from different maturity stages were sampled from three olive groves. Oils were extracted at a laboratory scale and examined for their content in the above-mentioned three categories of constituents. Oils produced at industrial scale from olives harvested on the ‘technological optimum’ stage according to the olive grove proprietor were also analyzed. Extra virgin olive oil of the studied cultivars can safely bear the generic claims for ‘oleic acid’ and ‘vitamin E’. The cultivars present great potential regarding the total hydroxytyrosol and tyrosol content of the extracted oil required to attain the third health claim that may be influenced negatively by manufacturing practices.

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Chacón, Irene, Javier Roales, Tânia Lopes-Costa, and José M. Pedrosa. "Analyzing the Organoleptic Quality of Commercial Extra Virgin Olive Oils: IOC Recognized Panel Tests vs. Electronic Nose." Foods 11, no. 10 (May 19, 2022): 1477. http://dx.doi.org/10.3390/foods11101477.

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Virgin olive oil (VOO) classification into quality categories determines its labeling and market price. This procedure involves performing a series of chemical–physical analyses and, ultimately, a sensory analysis through the panel test. This work explores the analysis of VOOs quality with an electronic olfactory system (EOS) and examines its abilities using the panel test as a reference. To do this, six commercial olive oils labelled as extra virgin were analyzed with an EOS and classified by three panels recognized by the International Olive Council. The organoleptic analysis of the oils by the panels indicated that most of the oils in the study were in fact not extra virgin. Besides this, the classifications showed inconsistencies between panels, needing statistical treatment to be used as a reference for the EOS training. The analysis of the same oils by the EOS and their subsequent statistical analysis by PCA revealed a good correlation between the first principal component and the olive oil quality from the panels using average scores. It also showed a more consistent classification than the panels. Overall, the EOS proved to be a cheaper, faster, and highly reliable method as a complement to the panel test for the olive oil classification.

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Costa, Rosaria, Giovanni Bartolomeo, Emanuele Saija, Rossana Rando, Ambrogina Albergamo, and Giacomo Dugo. "Determination of Alkyl Esters Content in PDO Extra Virgin Olive Oils from Sicily." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/3078105.

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The quality parameter of alkyl esters of fatty acids was checked in a variety of Italian olive oil samples. In particular, 34 samples of extra virgin olive oils (EVOOs) from South Italy (Sicilian orchards), produced in the years 2014-2015, have been subjected to the analytical protocol dictated by the European Union for the determination of alkyl esters, as an indicator of oil’s quality. All the samples analyzed resulted to be well below the limit set by EU Directive. Besides recently produced EVOOs, a set of very aged oils, produced in the years 1996–2000, were analyzed as well. The main finding was that alkyl esters increased in correspondence with deterioration processes.

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Shahtahmasebi, Said, and Shahnaz Shahtahmasebi. "A Case Report of Possible Health Benefits of Extra Virgin Olive Oil." Scientific World JOURNAL 3 (2003): 1265–71. http://dx.doi.org/10.1100/tsw.2003.112.

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The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in olive oil. There is some evidence, based on studies using patients, to support such a supposition. In this paper, we present a case report on the possible health effects of changing from olive oil to extra virgin olive oil. The case report is intended to raise some relevant issues to stimulate a debate and more research in this area.

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Rotondi, Annalisa, Lucia Morrone, Gianpaolo Bertazza, and Luisa Neri. "Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils." Foods 10, no. 10 (September 28, 2021): 2296. http://dx.doi.org/10.3390/foods10102296.

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This work considered the influence of the duration of olive storage on the chemical and sensory properties of extra virgin olive oil. In total, 228 batches of olives collected during three successive crop seasons were sampled in seven industrial mills; information about olive batches (variety, harvest date) was collected, together with the produced oils. Four classes of storage times were considered: ≤24 h, 2–3 days, 4–6 days, ≥7 days. The oils’ quality parameters free acidity, peroxide number and K232 increased significantly as storage duration increased, while phenolic content decreased significantly, with a resulting effect on oil stability. The fatty acid composition was not affected by the olive storage period, while α-tocopherol, lutein and β-carotene content decreased as storage duration lengthened. Finally, the main positive sensory attributes (olive fruity, green notes, bitter and pungency) underwent a statistically significant reduction with the increase in storage duration, while the intensity of defects increased, suggesting that the duration of olive storage has an important effect on the quality of the final oil.

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Zullo, Biagi Angelo, Giulia Venditti, and Gino Ciafardini. "Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil." Foods 10, no. 8 (July 21, 2021): 1677. http://dx.doi.org/10.3390/foods10081677.

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Filtration is a widely used process in the production of extra virgin olive oil. We studied the influence of filtration performed with cotton filters and cellulose filter press on the biotic components of the oily mass containing probiotic traits in two freshly produced monocultivar extra virgin olive oils. The concentration of bacteria was reduced from 100% to 28%, while that of fungi was reduced from 100% to 44% after filtration, according to the filtration system and the initial contamination of the original monocultivar extra virgin olive oil. Compared with the control, the yeast content in the oil samples filtered with cotton filters was reduced from 37% to 11% depending on the cultivar. In the oil filtered with cellulose filter press, the yeast content reduced from 42% to 16%. The viable yeast that passed through the oily mass during the filtration process with cellulose filter press, unlike all the other samples, were unable to survive in the oil after a month of storage. The possible health benefits of compounds from both the biotic and abiotic fraction of the oil, compared to the control, were significantly low when filtered with the cellulose filter press.

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Journal articles on the topic 'Extra virgin olive oils'

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