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Статті в журналах з теми "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.
Повний текст джерелаАнотація:
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.
Повний текст джерелаАнотація:
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.
Повний текст джерелаАнотація:
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.
Повний текст джерелаАнотація:
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.
Повний текст джерелаАнотація:
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.
Повний текст джерелаАнотація:
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.
Повний текст джерелаАнотація:
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.
Повний текст джерелаАнотація:
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.
Повний текст джерелаАнотація:
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.
Повний текст джерелаАнотація:
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.
Дисертації з теми "Extra virgin olive oils"
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Lamb, Kelsey Ellen. "THE SURVIVAL OF VARIOUS PATHOGENIC ORGANISMS IN FATS AND OILS." UKnowledge, 2017. http://uknowledge.uky.edu/animalsci_etds/72.
Повний текст джерелаАнотація:
The research within this thesis sought to determine the ability of various animal derived fats and plant derived oils to support the survival of several pathogenic cocktails over a multitude of storage times. The Salmonella study explored the survival rate of a four strain Salmonella cocktail in beef tallow, pig lard, duck fat, coconut oil, and extra virgin olive oil over seven days at 26˚C and 37˚C storage. The animal fats and the coconut oil supported the survival of the bacteria until the conclusion of the study. The Shiga-toxin producing Escherichia coli study explored the survival rate of a five strain STECs cocktail in extra virgin olive oil over seven days at 26˚C and 37˚C storage. The two Listeria studies explored the survival rate of a four strain Listeria monocytogenes cocktail in extra virgin olive oil over several time periods with different frequencies of sample mixing. In vitro, all genuses showed a 2.5-log cfu/mL to ≥ 7-log cfu/mL reduction in the extra virgin olive oil by the conclusion of the experiments. Extra virgin olive oil was then applied to cooked pork tenderloin, cheddar cheese snack squares, and turkey lunchmeat in hopes of inhibiting the L. monocytogenes cocktail. No reduction was observed.
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Eberle, Kerstin. "Evaluation of near infrared and nuclear magnetic resonance spectroscopy for rapid quality control of South African extra virgin olive oils." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/1882.
Повний текст джерелаАнотація:
Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.Near infrared (NIR) spectroscopy prediction models were developed for the rapid determination of the peroxide value, free fatty acid content, specific extinction coefficients at 232 and 270 nm, thiobarbituric acid reactive substances value, pigment, total polyphenol, oleic acid, linoleic acid and saturated fatty acid contents ...
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Carapinha, Pedro Gomes. "Utilização do azeite na fritura de alimentos." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5317.
Повний текст джерелаАнотація:
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de AgronomiaOlive oil has been widely used in the cuisine of the Mediterranean basin, due to its organoleptic properties and also to its oxidative thermostability.ascribed to the richness in monounsaturated fatty acids and high concentration of natural antioxidants. Two heating trials were performed to.evaluate the thermostability of two olive oils with the name: “extra virgin olive oil” and “olive oil” (moisture of virgin olive oil with refined olive oil): one of these trial consisted on heating at 180ºC (±2ºC) during 63 hours and the other one was a heating trial with frying periods of frozen potato chips, for 45 hours. Several physico-chemical parameters were evaluated in the different olive oil samples collected along the experiments: viscosity, acidity, peroxide index, p-anisidine, absorbance in the UV (232 and 270 nm), polar compounds and fatty acid profile. The results showed that oxidation was higher in the samples heated at 180°C than in the corresponding samples from the trials with frying periods due to the decrease in temperature when the frozen potatoes were immersed in the olive oil. The extra virgin olive oil showed more stability than the “olive oil”, due to the presence of higher concentrations of natural antioxidants which are removed during refining
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Almaksour, Ziad. "Anti-inflammatory, anti-allergic and anti-Alzheimer effects of extra virgin olive oil." Thesis, Montpellier, 2016. http://www.theses.fr/2016MONTT107.
Повний текст джерелаАнотація:
L'huile d'olive est la principale source d’apports lipidique dans le régime méditerranéen. Elle est reconnue comme une source de nutriments et est à l’origine de plusieurs effets biologiques bénéfiques pour la santé. Plusieurs études montrent notamment que la consommation d'huile d'olive peut être efficace dans le traitement de maladies cardiovasculaires. Cependant, peu d'études mettent en évidence un effet antiinflammatoire, antiallergique et anti-Alzheimer de l’huile d’olive. De même, aucune étude n’a déterminé un lien entre ces effets et les variétés d’olives dont sont issues les huiles ainsi que les composés présents responsables de ces effets. Le but de ce travail est donc d'évaluer l'effet biologique, et plus particulièrement le potentiel antiinflammatoire et antiallergique des composés hydrophiles obtenus après extraction en phase solide (SPE-Diol), à partir de plusieurs variétés d’huiles d'olive extra vierge (EVOO) issues de trois années de récolte différentes. L'effet neuroprotecteur de la variété Picholine, contre la maladie d'Alzheimer a également été évalué. Les résultats montrent que l'effet anti-inflammatoire et l’effet anti-allergique varies de façon concentration dépendante et en fonction de la variété d’EVOO. De plus, nous avons mis en évidence que la variété de Picholine a un effet neuroprotecteur. L’ensemble de ce travail a établi une corrélation entre des activités anti-inflammatoire, anti-allergique et anti-Alzheimer des huiles d’olives issues de plusieurs variétés et les différents composés présents, ce qui a permis de mettre en avant la variété PicholineOlive oil is the primary source of fat in the Mediterranean diet. It is not only known as a distinctive source of nutrients but also as an origin of several biological effects that represent a very important factor for the health. Several studies demonstrate that olive oil consumption has to be effective against heart and cardiovascular diseases. Few studies show up the anti-inflammatory, the anti-allergic and the anti-Alzheimer effects of olive oil but there is no study about the cultivar effect and the interference that could occur between the different olive oil compounds. The aim of this work is to evaluate the biological effect and more particularly the potential anti-inflammatory and anti-allergic of hydrophilic components obtained by solid phase extraction (SPE-Diol) of different extra virgin olive oil (EVOO) cultivars and from three different harvest years. Moreover the neuroprotective effect of Picholine cultivar against Alzheimer’s disease was also studied. The results show that the anti-inflammatory and the anti-allergic activities differ depending on the EVOO cultivar and they are concentration-dependent. The results show also that Picholine cultivar has an anti-Alzheimer activity. All of these studies have established a correlation between the anti-inflammatory, the anti-allergic and the anti-Alzheimer effects of different EVOO cultivars and different compounds present, which enabled us to highlight the Picholine cultivar
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Yangui, Ahmed. "Consumer preference heterogeneity towards olive oil virgin extra : hypothetical and non-hypothetical choice experiments." Doctoral thesis, Universitat Politècnica de Catalunya, 2014. http://hdl.handle.net/10803/144626.
Повний текст джерелаАнотація:
The present dissertation aim a contributing to both agricultural economics and marketing literature by addressing specific issues related to discrete choice models and choice experiments. More precisely, this thesis focuses on two main issues: 1) new tools to tackle with preference heterogeneity; and 2) new response formats to allows researchers to take into account the information provided by no chosen profiles. These two issues have generated three studies, which form the main core of this thesis: two are related to issue 1) (Chapters 2 and 3), while the third one is related to the issue 2) (Chapter 4).
In the first one, we evaluate consumers' preferences heterogeneity using a methodological framework with two novelties over past studies: 1) it accounts for both preference heterogeneity around the mean and the variance of random parameters; and 2) it considers both socio-demographic characteristics of consumers as well as their attitudinal factors. Results suggest that the proposed framework significantly increase the good-of-Fit and provides more useful insights for policy analysis. The most important attribute affecting consumers' preferences towards extra virgin olive oil are the price and the product's origin. The consumers perceive the organic olive oil attribute negatively, as they think that it is not worth paying a premium for a product that is healthy in nature.
The second paper hypothesizes that differences in consumers' personality traits, such as food-related personality traits, purchasing habits and lifestyles, affect consumers' preferences for extra virgin olive oil. The methodological framework is based on the specification of an extended hybrid choice model (HCM), which was estimated following a two-step procedure. In the first step, a structural equation model was estimated to test hierarchical relationships between latent variables to explain purchasing intentions towards an organic olive oil. In the second step, the resulting latent variables were introduced in a random parameter logit (RPL) model to investigate the main determinants of consumers' choices related to extra virgin olive oil. The results from this study reinforce the need to include the psychological characteristics of consumers to better explain how individuals make food choices and to better understand the decision maker's process. Interestingly, Catalan consumers perceive a disutility from the organic attribute compared to other production system alternatives (conventional and PDO), while subjective norms and a higher perception of behavioural control only partially mitigate this effect. Environmental or health concerns seem to not be relevant to consumers' choices related to organic olive oil as the conventional olive oil is already perceived as a healthy product per se.
In the third paper, we compares the ability of hypothetical and non-hypothetical choice experiment respect to incentive compatible ranking conjoint analysis and incentive compatible sequential best worst scaling. The comparison done in terms of estimated partworths, internal and external predictive power, estimated WTP, and participants' response consistency. In general, the results reveal higher preferences regularity between the respondents across the different treatments implying not statistically difference in the marginal participants' WTP. Additionally, the participants behave similarly whether there are asked to choose or to state their most preferred through the two ranking elicitation mechanism. The best worst scaling (BWS) format has been revealed to outperform the other formats in terms of predictive power as its cognitive process seems to better fits the natural tendency of humans at identifying the extreme values.Esta tesis doctoral trata de realizar algunas contribuciones relevantes para el campo de la Economía y el Marketing Agroalimentario en el diseño de los experimentos de elección y en la estimación de los modelos de elección discreta. Concretamente, la tesis aborda dos cuestiones principales: 1) la utilización de nuevas herramientas de estimación que tengan en cuenta la heterogeneidad de las preferencias de los consumidores; 2) el diseño de nuevos formatos de respuesta en los que se tenga en cuenta la información proporcionada por las opciones de productos no elegidas en los conjuntos de elección. Estas dos cuestiones se han abordado en los tres capítulos centrales en los que se estructura la tesis. Los dos primeros capítulos están relacionados con la heterogeneidad de las preferencias (capítulo 2 y 3), mientras que el tercero está relacionado con la segunda cuestión (capítulo 4). En el Capítulo 2, el análisis de la heterogeneidad de las preferencias se ha basado en la utilización de dos herramientas novedosas en relación a la literatura existente: 1) la consideración explícita de la heterogeneidad de la preferencia en torno tanto a la media como a la varianza de los parámetros aleatorios; y 2) la inclusión no sólo de las características socio-demográficas de los consumidores sino también de las lexicográficas. Los coeficientes estimados y los momentos de la distribución de la Disposición a Pagar (DAP) han sido comparadas con las obtenidas en el modelo más utilizado en la literatura, el modelo Logit de parámetros aleatorios (RPL). Los resultados indican que el marco metodológico propuesto permite incrementar significativamente la bondad del ajuste, por lo que se obtienen estimaciones más precisas sobre las que orientar las posibles estrategias de marketing. Desde el punto de vista aplicado, el precio y el origen del producto son los atributos que más influyen en las preferencias de los consumidores hacia el aceite de oliva virgen extra. Los consumidores perciben negativamente el atributo oliva ecológico ya que piensa que no merece la pena pagar un sobreprecio para un producto que ya es considerado como sano en sí mismo. El Capítulo 3 se dedica especialmente a una cuestión que en el capítulo anterior sólo se consideró parcialmente, y es el efecto de las variables psicográficas y las actitudes en el proceso de toma de decisiones de compra por parte de los consumidores. La hipótesis de partida es que los rasgos de la personalidad de los consumidores así como sus hábitos de compra y estilos de vida, determinan sus preferencias; en este caso, hacia el aceite de oliva virgen extra. El marco metodológico adoptado se basa en la especificación de un modelo de elección híbrida extendido (HCM), que se estimó siguiendo un procedimiento a dos etapas. En la primera etapa, se estimó un modelo de ecuaciones estructurales para determinar las relaciones jerárquicas entre las variables latentes con el objetivo de explicar las intenciones de compra de los consumidores hacia el aceite de oliva ecológico. En la segunda etapa, las variables latentes resultantes fueron introducidas en un modelo Logit de parámetros aleatorios (RPL) con el fin de estudiar los factores determinantes de la elección del aceite de oliva virgen extra por parte de los consumidores. Los resultados de este Capítulo refuerzan la idea de la necesidad de tener en cuentas factores de personalidad y actitudes a la hora de analizar las preferencias de los consumidores y sus procesos de toma de decisiones. Consistente con el capítulo anterior, el atributo ecológico no es relevante a la hora de elegir un aceite de oliva en relación a otros sistemas de producción (convencional y Denominación de Origen Protegida), mientras que las normas subjetivas y una mayor percepción de control del comportamiento sólo atenúan parcialmente este efecto. Las preocupaciones ambientales o de salud parecen no tener ningún impacto relevante en las elecciones de los consumidores del aceite de oliva ecológico. En el Capítulo 4 se hace una revisión de los diferentes formatos de respuesta que se han venido utilizando en la literatura en el análisis conjunto, prestando atención especial a los formatos de ranking (RCA) y de escalas mejor/peor (BWS). En un contexto no hipotético se comparan estos dos formatos con el experimento de elección tradicional, tomando como referencia el experimento tradicional hipotético. La comparación se hace teniendo en cuenta los parámetros estimados, la capacidad predictiva tanto interna como externa, la consistencia de las respuestas de los participantes y los valores calculados de la Disposición a Pagar. En general, los resultados revelan una cierta consistencia de los resultados, al menos en términos de la Disposición a Pagar. Asimismo, los dos métodos basados en un ranking generan resultados similares, tanto si se considera únicamente la opción preferida como la totalidad del ranking. Sin embargo, globalmente, el método de escalas mejor/peor (BWS) parece comportarse mejor en relación al resto de formatos en términos de capacidad predictiva, lo que parece confirmar que este tipo de formato se adapta mucho mejor a la tendencia natural de los seres humanos a la identificación de los valores extremos
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Dib, Omar. "Implementation of a physio-chemical approach coupled with a data fingerprinting methodology for the characterization of the Lebanese extra-virgin olive oils." Thesis, université Paris-Saclay, 2021. http://www.theses.fr/2021UPASB004.
Повний текст джерелаАнотація:
L'huile d'olive est une composante vitale du régime méditerranéen en raison de sa valeur nutritionnelle et économique bien connues. Plusieurs facteurs environnementaux, agricoles et technologiques jouent un rôle important dans la définition de la qualité de l'huile d'olive. Au Liban, des études préliminaires ont montré que certains critères de qualité dépassent les valeurs seuils des normes éditées par le Conseil Oléicole International (COI) pour les huiles d’olive extra-vierges, dont les causes n'ont pas été identifiées. En conséquence, quatre-vingt-seize échantillons d'huile d'olive ont été récoltés sur deux saisons, traités en utilisant différentes méthodes d'extraction et collectés sur huit sites (Akkar, Chouf, Hasbaya, Koura, Tyr, Nabatiyeh, Zgharta et Hermel) à fort potentiel pour l’obtention d’une indication géographique protégée (IGP). Dans cette optique, les huiles extraites et/ou collectées, ont été soumises à une analyse chimique conventionnelle comme suggéré par le COI et à une analyse rapide en utilisant la spectroscopie de fluorescence 3D en mode frontal (3D-FFFS) et la chromatographie en phase gazeuse ultra-rapide (Ultra-Fast GC).Une corrélation entre le profil en acides gras et les conditions pédoclimatiques des principales régions oléicoles du Liban a été constatée. L'altitude, la température et l'humidité relative sont les principaux facteurs d’influence du profil d'acides gras. Les régions libanaises à haute altitude, à température moyenne basse et à faible humidité relative ont une teneur élevée en acide oléique. Les zones à basse altitude, à température moyenne plus élevée et avec une humidité relative plus élevée ont un profil en acides gras caractérisé par les acides linoléique, linolénique, palmitoléique et palmitique. Les facteurs agricoles, en particulier la date de récolte, affectent également les constituants majeurs et mineurs de l'huile d'olive. En effet, l'acidité et les polyphénols totaux étaient fortement influencés par celle-ci. De plus, une modification du profil d'acides gras caractérisée par une teneur en linoléique plus élevée, une teneur en oléique plus faible, une augmentation du ∆7-stigmasténol dépassant la limite fixée par le CIO et la présence de composés malodorants (dont l’éthanol) ont été observés lors de récoltes plus tardives. En outre, deux facteurs technologiques, notamment un stockage inadéquat des fruits et de mauvaises pratiques hygiéniques de fabrication, ont favorisé la lipolyse enzymatique du triacylglycérol du fruit modifiant de manière significative les profils d'arômes et d’acides gras de l'huile d'olive.La 3D-FFFS et l'Ultra-FGC ont toutes deux montré de très bonnes performances. La 3D-FFFS couplée à des techniques chimiométriques a été appliquée sur des qualités hétérogènes et dégradées d'échantillons d'huile d'olive libanaise afin de prédire les principaux paramètres physicochimiques de qualité. Ainsi, vingt-deux modèles de régression MLR basés sur les scores PARAFAC ont été générés, dont la majorité a montré un bon coefficient de corrélation (R>0,7). Un deuxième modèle, utilisant la PLS sur les matrices d'émission-excitation (EEM) dépliées, a conduit à des résultats similaires, avec une légère amélioration par rapport au modèle MLR. D’autre part, l’Ultra Flash GC a permis d’identifier en quelques minutes seulement (< 2 min) l'éthanol, le (E,E)-2,4-décadiénal (défaut organoleptique) et le 1-hexanol (fruité, herbeux) comme principaux volatils caractérisant la variété Soury.Cette étude offre la possibilité d’établir au Liban un plan de contrôle analytique qui lie les aspects environnementaux et les techniques de culture/récolte aux caractéristiques physico-chimiques de l'huile d'olive qui en résultent. Une telle matrice monitorée à l’aide de techniques d'analyse rapide facilitera la vérification de la conformité du produit final aux normes internationales. En outre, ce travail préparera le terrain grâce à une fiche d'identification détaillée pour l'IGPOlive oil is a vital component of the Mediterranean diet, hence Lebanese, owed to its well-known economic and nutritional value. Several environmental, agricultural, and technological factors play an essential role in defining olive oil's quality. In Lebanon, preliminary studies on the quality of extra virgin olive oil have shown that certain quality criteria exceed the International Olive Council's (IOC) standards. However, the causes of such non-conformities have not been clearly identified. Accordingly, ninety-six olive oil samples have been harvested from two seasons, processed using different extraction methods, and collected from eight locations (Akkar, Chouf, Hasbaya, Koura, Tyr, Nabatiyeh, Zgharta, and Hermel). These locations are identified by the European Union to have potentials for Protected Geographical Indications (PGI). In this perspective, and to meet the European framework's requirements, the analyzed oil will be subjected to conventional chemical analysis as suggested by the IOC and to ultra-fast analysis using 3D-front face spectroscopy (3D-FFFS) and ultra-flash gas chromatography (Ultra-FGC).A correlation between the fatty acid profile and the pedoclimatic conditions of the main olive growing regions in Lebanon was noticed. Three main pedoclimatic conditions, altitude, temperature, and relative humidity, were the major influencers and the reason for the distinctive fatty acid profile of the Lebanese olive oil. Lebanese areas with high altitudes, low average temperature, and low relative humidity have high oleic acid content. As for areas with lower altitudes, higher average temperature, and higher relative humidity, the fatty acid profile was characterized by linoleic, linolenic, palmitoleic, and palmitic acids. In addition to the environmental factors, agricultural ones, particularly the harvest date, had affected the chemical constituents of olive oil. The results obtained showed that the harvest date strongly influenced acidity and total polyphenols. A change in the fatty acid profile characterized by a higher linoleic and lower oleic content, an increase in ∆^7-stigmastenol exceeding the limit set by the IOC standards, and a dominating off-flavor compound (ethanol) was noticed as a result of delaying the harvesting time. Besides, two technological factors, particularly improper fruit storage, and bad hygienic practices, significantly affected olive oil’s quality parameters and fatty acid content.3D-FFFS and Ultra-FGC were used in-line with conventional analysis, and they both showed an undeniable performance. 3D-FFFS coupled with chemometric tools, namely multiple linear regression (MLR) applied on parallel factor (PARAFAC) scores and partial least squares (PLS), was tested on inconsistent qualities of olive oil samples to predict quality parameters. Twenty-two MLR models were generated, the majority of which showed a good correlation coefficient (R>0.7). A second model using PLS on the unfolded emission-excitation matrices was also conducted to improve the regression and assess whether the variability can be handled successfully. However, similar results, with a slight improvement over the MLR model, were obtained. As for Ultra Flash GC, it made it possible to identify, in only a few minutes (< 2 min), ethanol, (E,E)-2,4-decadienal (organoleptic defect), and 1-hexanol (fruity, grassy) as the main volatiles characterizing the Soury variety.This study offers the potential to disseminate an analytical control plan that links environmental aspects in Lebanon and cultivation/harvesting techniques to olive oil's resulting physicochemical characteristics. Such a matrix incorporating rapid analysis techniques will facilitate governance over the end product's final quality and, subsequently, conformity to IOC standards. Furthermore, this work will set the ground through a detailed identification fiche for PGI
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Castañeda-Rieckhof, Lucia, and Alejandro Antonio Fiocco-Bertello. "Estudio de prefactibilidad para la instalación de una planta productora de aceite de oliva (Olea europaea) extra virgen en spray." Bachelor's thesis, Universidad de Lima, 2017. http://repositorio.ulima.edu.pe/handle/ulima/5251.
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virgen en spray para cocinar y para consumo directo.
Utilizará una novedosa tecnología que evita el contacto entre el gas y el aceite y se orienta a un segmento de la sociedad que busque un producto saludable y de propiedades organolépticas agradables.
Con relación al mercado para este producto el consumo interno va en aumento
gracias a una tendencia creciente a consumir productos de estas características,
proyectando al 2021 una demanda potencial de 807 toneladas de este producto.
Sin embargo, considerando la competencia en el sector al que se dirige este
producto y su intención e intensidad de compra, estimamos que la demanda del proyecto
para el 2017 será de 21.46 toneladas del producto y para el 2021, 53 toneladas.
Respecto a la localización de la planta, la provincia más adecuada luego de
realizar un ranking de factores es Arequipa. Esto se debe a que, junto con Tacna, su
producción de aceitunas es la más alta del Perú y la cercanía a la materia prima es vital.
Su mayor proximidad a Lima a comparación a Tacna es lo que la define como el lugar más adecuado. La planta se localizará en el distrito Arequipa.Trabajo de investigación
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Rodrigues, Rodrigo Maldonado. "A emergência do sistema olivícola no Estado do Rio Grande do Sul." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/149301.
Повний текст джерелаАнотація:
As preocupações, desejos e necessidades dos consumidores à jusante tendem a guiar, cada vez mais, as iniciativas dos produtores à montante e esta é uma realidade também na agricultura, com a seleção de alimentos mais saudáveis, saborosos e com valor agregado por parte dos compradores, gerando um ambiente propício para produtos com estas características. O azeite extra virgem de oliva, cujas características se enquadram nos novos hábitos alimentares, vem assumindo uma posição de destaque entre os consumidores do mundo todo e não é diferente no Brasil. A despeito da pouca tradição na produção olivícola, o Brasil e em especial o Rio Grande do Sul, ao longo da última década tem iniciado uma produção concreta deste alimento, o qual vem chegando lentamente às gôndolas dos supermercados locais e nacionais gozando de uma reputação excelente. Diante, portanto, da possível emergência deste sistema de produção agrícola, da demanda potencial deste produto e da possibilidade de satisfazê-la por meio da produção local em contraposição às importações, entendeu-se que um estudo deste fenômeno recente e por conseguinte pouco analisado pode lançar as bases teóricas para a sua compreensão. Assim, teorias ligadas à governança foram utilizadas para a identificação da organização e coordenação do sistema. Para a análise dos elementos básicos do sistema, o referencial teórico utilizado foi o de sistemas complexos e para a compreensão da relação dos elementos básicos na formação de um sistema complexo, aplicou-se o ferramental da economia institucional evolucionária. Em função deste referencial teórico e da problemática a ser trabalhada, optou-se por um método reconhecidamente institucional com uma abordagem qualitativa, ou seja, um estudo de caso em modo exploratório, realizando entrevistas com participantes considerados chave no sistema e submetendo posteriormente os dados colhidos no campo aos dados secundários e ao referencial teórico. Os resultados encontrados apontam para um gradual florescimento da organização do sistema, com a coordenação não mercadológica do setor, entende-se governança, a cargo dos governos estadual e federal, mas não foram encontrados, até o momento, indícios de uma governança por parte da base, isto é, dos produtores. No que tange ao relacionamento dos elementos para a emergência do sistema, verificou-se que esta se dá por meio das trocas de informações constantes e transações que ocorrem entre os agentes e a economia local, influenciando uns aos outros em uma dinâmica base-topo e no sentido inverso, topo-base, quando o sistema reage às influências e inicia a estimular as estruturas de governança e infra-estrutura institucional. Nesta perspectiva, entende-se que os elementos do sistema que está efetivamente emergindo foram caracterizados, bem como sua relação com a economia local e que é imprescindível, para os participantes, que este sistema complexo seja entendido e tratado como tal, com intervenções adequadas, de modo que possa, desta forma, propiciar ganhos a todos os envolvidos.Consumers concerns, desires and necessities in downstream tend to increasingly guide initiatives of producers in the upstream and this is a reality also in agriculture, with the selection of healthier, tastier, and with higher market value food, which generates a welcoming environment for products with such characteristics. Extra virgin olive oil, whose characteristics fit in the new dietary habits, has been assuming a highlighted position among consumers from the whole world, which is not different in Brazil. Despite having little tradition in olive cultivation, Brazil, especially the state of Rio Grande do Sul, has started since the last decade a solid production of this product, which has slowly reached national and international supermarkets’ shelves while receiving an excellent reputation. Therefore, with the possible emergence of this agricultural production system, and by the high demand of the product as well as the possibility of fulfilling this demand through local production instead of imports, we assume that a study about this recent, and consequently little studied, phenomenon can provide theoretical basis for its comprehension. Hence, governance theories were used to identify the system’s organization and coordination. In order to analyze basic elements of the system, the theoretical background used was that of complex systems; for the comprehension of the basic elements’ relation in the formation of a complex system, the apparatus of institutional-evolutionary economics was applied. Having in mind this theoretical background and the problem studied, we opted for a method acknowledgedly institutional with a qualitative approach i.e. an exploratory case study conducting interviews with participants considered as fundamental in the system, submitting afterwards the data collected in field to the secondary data and the theoretical background. The results obtained point to a gradual blooming of the system’s organization, with coordination not subjected to the market action of the sector, by which is understood governance, of Federal and State responsibility. However, until the moment evidences were not found of a governance of the base i.e. the producers. In reference to the relationship of the elements for the system’s emergence, it was verified that this occurs by means of constant information exchange and transactions that occur between the agents and the local economy. The agents and the local economy influence each other reciprocally in a bottom-up dynamics and in the reverse, topdown, when the system reacts to influences and begins to stimulate governance structures and institutional infrastructure. In this perspective, it is understood that the system’s elements that are effectively emerging were characterized, as well as their relation with local economy. It is crucial for the participants that this complex system can be understood and treated as so, with adequate interventions in a way that it can propitiate gains to all parts involved.
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Ballus, Cristiano Augusto 1985. "Chemical characterization and antioxidant capacity of extra-virgin olive oils from Brazil and other countries using electrophoretic, chromatographic and spectrometric techniques = Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254308.
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Orientador: Helena Teixeira GodoyTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-24T06:47:07Z (GMT). No. of bitstreams: 1 Ballus_CristianoAugusto_D.pdf: 2840544 bytes, checksum: cd74911d057ffa04ee6e1e5b54ebc8e9 (MD5) Previous issue date: 2014
Resumo: O consumo de azeite de oliva extravirgem (EVOO) é altamente recomendado por seus benefícios à saúde humana. No Brasil, a ingestão de EVOO, o qual é importado de outros países, vem aumentando anualmente. Nos últimos anos, o Brasil começou a produzir EVOO, porém de maneira experimental. No capítulo 1 foi apresentada uma revisão bibliográfica destacando os estudos mais relevantes acerca do composição química e dos benefícios à saúde do azeite de oliva extravirgem. No capítulo 2, o objetivo foi determinar o teor de fenólicos totais (TFT) e a capacidade antioxidante (CA), bem como a correlação entre o TFT e cada um dos quatro métodos de CA, de 15 marcas de EVOO, cada qual em três lotes, resultando em 45 amostras. O TFT foi avaliado pelo método do reagente de Folin-Ciocalteu, enquanto a CA foi determinada pelos ensaios de FRAP, ABTS, DPPH¿ e ORAC. O TFT variou de 70 a 297 mg EAG kg-1, FRAP de 114 a 1557 µmol ET kg-1, ABTS de 0,5 a 1,9 mmol ET kg-1, DPPH¿ de 72 a 1129 µmol ET kg-1, e ORAC de 1,1 a 12,9 µmol ET g-1. Houve elevada e significativa correlação entre o TFT e cada um dos métodos de CA (FRAP, r2 = 0,8904; p < 0,001; ABTS, r2 = 0,7837; p < 0,001; DPPH¿, r2 = 0,7908; p < 0,001; ORAC, r2 = 0,7431; p < 0,001). Portanto, a maioria das marcas de EVOO apresentaram considerável TFT e elevados valores de CA. No capítulo 3, o objetivo foi otimizar a separação de 17 compostos fenólicos previamente detectados em EVOO. Foi utilizado um planejamento experimental Doehlert, avaliando-se o pH e a concentração do eletrólito. Resolução, tempo de corrida e coeficientes de variação dos tempos de migração foram as respostas. A função de desejabilidade de Derringer foi utilizada para otimizar simultaneamente as 37 respostas. Os 17 picos dos compostos foram separados em 19 minutos em capilar de sílica fundida (50 µm diâmetro interno, 72 cm comprimento efetivo) com bulbo estendido e eletrólito ácido bórico 101,3 mmol L-1 (pH 9,15, 30 kV). O método foi validado e aplicado em 15 amostras comerciais de EVOO. No capítulo 4, o objetivo foi determinar o teor de compostos fenólicos, tocoferóis e ácidos graxos de 17 EVOO monovarietais produzidos em Minas Gerais, durante duas colheitas. Foram quantificados os ácidos palmítico (6-12,6%), palmitoleico (0,2-2,5%), esteárico (1,6-2,2%), oleico (70,8-84,3%), linoleico (3,2-11,7%), a-linolênico (0,6-1,4), araquídico (0,4-0,8%), 9-eicosenoico (0,4-0,9%) e os compostos tirosol (NQ-155,21 mg kg-1), (+)-pinoresinol (2,89-22,64 mg kg-1), hidroxitirosol (ND-37,74 mg kg-1), luteolina (ND-2,23 mg kg-1), a-tocoferol (28,92-232,93 mg kg-1), ß-tocoferol (ND-9,56 mg kg-1) e ?-tocoferol (ND-18,75 mg kg-1). Em geral, os resultados foram similares aos descritos na literatura. O objetivo do capítulo 5 foi determinar o teor de compostos fenólicos em EVOO brasileiros por cromatografia líquida de rápida resolução acoplada à espectrometria de massas por tempo de voo com ionização por electrospray (RRLC-ESI-TOF-MS). Foram analisadas 25 amostras de EVOO do Rio Grande do Sul, Santa Catarina e Minas Gerais e duas colheitas. Foram identificados e quantificados 20 compostos fenólicos das classes dos alcoóis fenólicos, secoiridoides, lignanas e flavonoides. Os teores de compostos fenólicos totais nos EVOOs destacaram-se nas variedades Coratina (364 mg kg-1), Arbosana (255 mg kg-1) e Grappolo (228 mg kg-1). Desta forma, os EVOOs brasileiros são promissores no que se refere ao teor de compostos fenólicos totais, visto que os valores são comparáveis àqueles dos EVOOs de elevada qualidade produzidos em outros países
Abstract: Consumption of extra-virgin olive oil (EVOO) is highly recommended for its benefits to human health. In Brazil, consumption of EVOO, which is imported from other countries, is increasing annually. In the last years, Brazil started to produce EVOO,although in an experimental way. In chapter 1, a literature review highlighting the most relevant studies on the chemical composition and the health benefits of the extra-virgin olive oil is presented. In chapter 2, the aim was to determine the total phenolic content (TPC) and the antioxidant capacity (AC), as well as the correlation between TPC and each one of the four AC methods, of 15 EVOO brands, each one in three batches, resulting in 45 samples. TPC was evaluated by Folin-Ciocalteu reagent method, while the AC was assessed using FRAP, ABTS, DPPH¿ and ORAC assays. The TPC varied from 70 to 297 mg GAE kg-1, FRAP from 114 to 1557 µmol TE kg-1, ABTS from 0.5 to 1.9 mmol TE kg-1, DPPH¿ from 72 to 1129 µmol TE kg-1, and ORAC from 1.1 to 12.9 µmol TE g-1. High and significant correlation was found between the TPC and each one of the AC methods evaluated in this study (FRAP, r2 = 0.8904; p < 0.001; ABTS, r2 = 0.7837; p < 0.001; DPPH¿, r2 = 0.7908; p < 0.001; ORAC, r2 = 0.7431; p < 0.001). Therefore, most of the EVOO brands presented a considerable TPC and high AC values. In chapter 3, the aim was to optimize the separation of 17 phenolic compounds already detected in EVOO. A Doehlert matrix experimental design was used, evaluating the effects of pH and electrolyte concentration. Resolution, runtime and migration time relative standard deviation values were used as responses. Derringer¿s desirability function was used to simultaneously optimize all 37 responses. The 17 peaks were separated in 19 minutes using a fused-silica capillary (50 mm internal diameter, 72 cm of effective length) with an extended light path and 101.3 mmol.L-1 of boric acid electrolyte (pH 9.15, 30 kV). The method was validated and applied to 15 EVOO samples found in Brazilian supermarkets. In chapter 4, the aim was to determine the phenolic compounds, tocopherols and fatty acids contents of 17 monovarietal EVOOs produced in Minas Gerais state, during two crop years. Compounds identified comprised palmitic acid (6-12.6%), palmitoleic acid (0.2-2.5%), stearic acid (1.6-2.2%), oleic acid (70.8-84.3%), linoleic acid (3.2-11.7%), a-linolenic acid (0.6-1.4), arachidic acid (0.4-0.8%), 9-eicosenoic acid (0.4-0.9%), tyrosol (NQ-155.21 mg kg-1), (+)-pinoresinol (2.89-22.64 mg kg-1), hydroxytyrosol (ND-37.74 mg kg-1), luteolin (ND-2.23 mg kg-1), a-tocopherol (28.92-232.93 mg kg-1), ß-tocopherol (ND-9.56 mg kg-1), ?-tocopherol (ND-18.75 mg kg-1). Some of these monovarietal EVOOs presented results similar to those described in the literature. The aim of chapter 5 was to determine the phenolic compound contents of Brazilian EVOO, using rapid-resolution liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (RRLC-ESI-TOF-MS). A total of 25 EVOO samples from Rio Grande do Sul, Santa Catarina and Minas Gerais states and two crops, were analyzed. It was possible to identify and quantify 20 phenolic compounds, belonging to the phenolic alcohol, secoiridoid, lignan and flavonoid classes. EVOOs from Coratina (364 mg kg-1), Arbosana (255 mg kg-1) and Grappolo (228 mg kg-1) varieties presented the highest total phenolic contents. The results showed that Brazilian EVOOs are promising concerning the total phenolic contents, since the values were comparable to those from high-quality EVOOs produced in other countries
Doutorado
Ciência de Alimentos
Doutor em Ciência de Alimentos
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BUTTAFOCO, Oona Arlene. "Emerging Solutions for the Improvement of Food Traceability in the EU: Examining the Use of Blockchain Technology for Tracing Extra Virgin Olive Oil (EVOO)." Thesis, Uppsala universitet, Teologiska institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-392161.
Повний текст джерелаАнотація:
The issue of food traceability is one that affects a great number of sectors and policy areas. Within the EU, there is increasing demand from consumers, businesses and institutions to have more direct access to information about how food is produced, transformed, and distributed. Currently, however, practices in the industry are very much open to human error. Databases are highly vulnerable to inaccuracies and hacking, as well as deliberate faults caused by corruption or fraudulent conduct. With food traceability being so closely related to trade and public health issues, there is arguably increasing incentive for the EU to seek alternative tools to increase transparency and accountability throughout supply chains. Consequently, this paper will examine a possible alternative to current practices by evaluating the applicability of 'blockchain' technology, namely a system of digitised, decentralised ledgers, which could allow key stakeholders to access information about the provenance of food immediately, comprehensively and securely. The analysis will focus specifically on Extra Virgin Olive Oil (EVOO), one of the most adulterated products in the food industry, identifying gaps and opportunities in current traceability systems. The research question tackled in this paper, therefore, may be formulated as follows: how and to what extent could blockchain technology constitute a sustainable solution for improving the traceability of EVOO within the EU? The paper begins with a brief overview of the issue and an explanation of the research methodology used, followed by an elaboration of key terms and concepts and a detailed explanation of the principles underlying blockchain technology. Subsequently, the key challenges and opportunities associated with blockchain-based traceability systems are examined through a case study, followed by an analysis aimed at assessing the sustainability of blockchain solutions for the EVOO sector. The conclusion, lastly, provides an overview of relevant findings and proposes a final assessment.
Книги з теми "Extra virgin olive oils"
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Peter, Cassidy, ed. Extra virgin: Cooking with olive oil. London: Ryland Peters & Small, 2000.
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Peri, Claudio, ed. The Extra-Virgin Olive Oil Handbook. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118460412.
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Extra virginity: The sublime and scandalous world of olive oil. New York: W. W. Norton, 2013.
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Peri, Claudio. Extra Virgin Olive Oil Handbook. Wiley & Sons, Limited, John, 2014.
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5
Peri, Claudio. Extra-Virgin Olive Oil Handbook. Wiley & Sons, Incorporated, John, 2014.
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6
Peri, Claudio. Extra-Virgin Olive Oil Handbook. Wiley & Sons, Incorporated, John, 2014.
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(Photographer), Peter Cassidy, ed. Extra Virgin. Ryland, Peters & Small Ltd, 2000.
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Reichelt, Karen, and Michael Burr. Extra Virgin: An Australian Companion to Olives and Olive Oil. BHB International, 1998.
Знайти повний текст джерелаЧастини книг з теми "Extra virgin olive oils"
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Peri, Claudio. "Quality Excellence in Extra Virgin Olive Oils." In Olive Oil Sensory Science, 1–32. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118332511.ch1.
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Peri, Claudio. "Olive cleaning." In The Extra-Virgin Olive Oil Handbook, 113–16. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118460412.ch10.
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Nasini, Luigi, and Primo Proietti. "Olive harvesting." In The Extra-Virgin Olive Oil Handbook, 87–105. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118460412.ch8.
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Limbo, Sara, Claudio Peri, and Luciano Piergiovanni. "Extra-virgin olive oil packaging." In The Extra-Virgin Olive Oil Handbook, 179–99. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118460412.ch16.
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Zanoni, Bruno. "Extra-virgin olive oil traceability." In The Extra-Virgin Olive Oil Handbook, 245–50. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118460412.ch19.
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Alamprese, Cristina. "Extra-virgin olive oil contaminants." In The Extra-Virgin Olive Oil Handbook, 75–85. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118460412.ch7.
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Jabeur, Hazem, Akram Zribi, and Mohamed Bouaziz. "Detection of Extra Virgin Olive Oil Adulteration." In Olives and Olive Oil as Functional Foods, 537–53. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119135340.ch29.
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Tamborrino, Antonia. "Olive paste malaxation." In The Extra-Virgin Olive Oil Handbook, 127–37. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118460412.ch12.
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Ilarioni, Luana, and Primo Proietti. "Olive tree cultivars." In The Extra-Virgin Olive Oil Handbook, 59–67. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118460412.ch5.
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Leone, Alessandro. "Olive milling and pitting." In The Extra-Virgin Olive Oil Handbook, 117–26. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118460412.ch11.
Повний текст джерелаТези доповідей конференцій з теми "Extra virgin olive oils"
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Farley, Carlton, Aschalew Kassu, Jonathan Mills, Brianna Kenney, Paul Ruffin, and Anup Sharma. "Raman detection of extra virgin olive oil adulterated with cheaper oils." In SPIE Nanoscience + Engineering, edited by Manijeh Razeghi, Dorota S. Temple, and Gail J. Brown. SPIE, 2016. http://dx.doi.org/10.1117/12.2238369.
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Kuechler, Torben, and Ole Winkelmann. "1H-NMR Spectral Fingerprints of Extra Virgin Olive Oils: Confirmation of the Identity and Homogeneity within Commercial Lots." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/exwv3576.
Повний текст джерелаАнотація:
A large portion of extra virgin olive oils sold in supermarkets are blends produced by mixing olive oils from different cultivars, regions or countries. In this way oils from a particular brand will have similar sensory profiles and analytical characteristics. It is common practice that each lot is analyzed extensively prior to bottling, in order to prove its conformity to the clients’ specifications and legal requirements. The so-called mother lot, with a quantity of up to some hundred tons, is subsequently divided into several sublots, which are successively bottled and shipped. Due to technical issues during production or deliberate admixture of another oil the composition of mother lot and sublot may differ, even largely in some cases. In order to detect deviations in the analytical profile of two samples of olive oil with high sensitivity, an analytical method based on 1H-NMR spectroscopy was developed. 1H-NMR allows to detect signals from major and minor components in the samples with high precision, and as the proportions of these components differs between oils, deviations in composition down to 10% can be detected reliably. As samples are often analyzed during the course of several months, only NMR signals which are time-invariant are considered in the evaluation. The method was fully validated and is routinely used for real-life samples. Deviations between supposedly identical samples are frequently observed, underlining the relevance of the method.
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Torres Rodríguez, Irina, Maria-Teresa Sánchez, Maria-José de la Haba, DOLORES CATALINA PÉREZ MARÍN, JOSÉ EMILIO GUERRERO GINEL, and Ana Garrido-Varo. "Near infrared Spectroscopy for discrimination between Extra Virgin Olive Oil and Lampante Olive Oil." In 17th International Conference on Near Infrared Spectroscopy. Foz do Iguaçu - PR, Brazil: Galoa, 2015. http://dx.doi.org/10.17648/nir-2015-34359.
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Mignani, A. G., L. Ciaccheri, H. Thienpont, H. Ottevaere, C. Attilio, and A. Cimato. "Toward a hyperspectral optical signature of extra virgin olive oil." In International Congress on Optics and Optoelectronics, edited by Francesco Baldini, Jiri Homola, Robert A. Lieberman, and Miroslav Miler. SPIE, 2007. http://dx.doi.org/10.1117/12.724332.
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CIACCHERI, L., A. G. MIGNANI, H. THIENPONT, H. OTTEVAERE, A. CIMATO, and C. ATTILIO. "THE HYPER-SPECTRAL OPTICAL SIGNATURE OF EXTRA VIRGIN OLIVE OIL." In Proceedings of the 12th Italian Conference. WORLD SCIENTIFIC, 2008. http://dx.doi.org/10.1142/9789812833594_0069.
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Cordero, Chiara Emilia, Erica Liberto, Federico Stilo, Humberto Bizzo, Luis Cuadros Rodriguez, Simone Squara, and Stephen Reichenbach. "Artificial Intelligence smelling machines based on multidimensional gas chromatography: Capturing extra-virgin olive oil aroma blueprint and unique identity." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/okat9384.
Повний текст джерелаАнотація:
Comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF MS) has been recently applied as core technology of a Sensomics-based expert system (SEBES) capable to predict key-aroma signatures of food without using human olfaction. The strategy, also referred to as Artificial Intelligence Smelling, conceptually opens many different opportunities for odorants pattern detection, accurate quantification avoiding time-consuming sample preparation/extraction steps, and samples sensory qualification/discrimination based on computer vision strategies.Â
The contribution illustrates the potentials of GC×GC platforms in the context of Artificial Intelligence Smelling for extra-virgin olive oils selected within high-quality productions from Italy and Brazil. In particular, by accurate quantification of key-aroma compounds and potent odorants strongly correlated to sensory defects, samples’ aroma bluperint is captured and used to discriminate oils based on their peculiar hedonic features.
The application of combined untargeted and targeted (UT) fingerprinting strategy of 2D-data patterns enables effective discrimination between oils produced in different Italian Regions and between oils from Italy and Brazil independently by processing technologies and olives cultivars. This identitation process has great potentials being an effective fingerprinting strategy while providing, at the same time, high level information on chemical composition as a detailed profiling.
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MIGNANI, A. G., L. CIACCHERI, P. R. SMITH, A. CIMATO, and G. SANI. "SPECTRAL NEPHELOMETRY FOR THE MEASUREMENT OF EXTRA-VIRGIN OLIVE OIL FINGERPRINTS." In Proceedings of the 7th Italian Conference. WORLD SCIENTIFIC, 2002. http://dx.doi.org/10.1142/9789812776457_0017.
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Mignani, A. G., L. Ciaccheri, A. A. Mencaglia, R. Paolesse, C. Di Natale, A. Del Nobile, A. Benedetto, and A. Mentana. "Quality monitoring of extra-virgin olive oil using an optical sensor." In Photonics Europe, edited by Brian Culshaw, Anna G. Mignani, Hartmut Bartelt, and Leszek R. Jaroszewicz. SPIE, 2006. http://dx.doi.org/10.1117/12.666909.
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Mignani, A. G., L. Ciaccheri, A. A. Mencaglia, R. Paolesse, C. Di Natale, A. Del Nobile, R. Benedetto, and A. Mentana. "Quality monitoring of extra-virgin olive oil using an optical sensor." In Proceedings of the 11th Italian Conference. WORLD SCIENTIFIC, 2008. http://dx.doi.org/10.1142/9789812793393_0014.
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Gallina Toschi, Tullia. "The results of the EU H2020 OLEUM project for the authenticity of olive oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gmzh6724.
Повний текст джерелаАнотація:
In 2014, a Horizon 2020 call was specifically dedicated to olive oil. The winning OLEUM project grasped all the keywords and topics contained in the call, working extensively on a multifaceted strategy on innovative methods, but also improving and making more sustainable the many effective methods already in use. The project searched new markers and methods, or modified approaches already legally recognized by reducing time, solvents, and consumables. Finally, OLEUM implemented several analytical methods to better guarantee olive oil quality and authenticity against the occurrence of common and emerging fraudulent cases. In particular: a) two revised rapid and sustainable in-house validated methods for the FAEEs determination (low quality virgin olive oils, soft deodorized); b) methods to support the confirmation of the compliance with the labelled geographical origin of VOOs; c) methods to detect illegal blends of olive oils with other vegetable oils; d) instrumental methods and sensory reference materials (SRMs) resembling two defects (rancid, winey-vinegary) to connect sensory analysis with specific volatile markers quantification (Quantitative Panel Test); e) methods for assessing the freshness/shelf-life of olive oils, including a software to estimate the extra VOOs “best before dateâ€. This to drive the future of olive oil quality and authenticity controls, by distilling elements of complexity with an incremental approach, to make a new synthesis and communicating to the stakeholders and consumers without sensationalism, thus avoiding to introduce elements of uncertainty and approximation. This last was the difficult challenge that OLEUM has won.This work is developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scaleâ€, funded by the European Commission within the Horizon 2020 Programme (2014–2020, GA no. 635690). The information expressed in this abstract reflects the authors€™ views; the EC is not liable for the information contained therein.