Antioxidant capacity determination of extra virgin olive oils unsaponifiable fraction by crocin bleaching inhibition method

Nahrung/Food ◽  
1998 ◽  
Vol 42 (05) ◽  
pp. 324-325 ◽  
Author(s):  
E. Finotti ◽  
F. Paoletti ◽  
A. Bertone ◽  
P. Galassi ◽  
G. Quaglia
Keyword(s):  
Antioxidant Capacity ◽  
Unsaponifiable Fraction ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Capacity Determination

scholarly journals Detection of olive oils authenticity by determination of their sterol content using LC/GC

2013 ◽  
Vol 19 (No. 3) ◽  
pp. 97-103 ◽  
Author(s):  
I. Bohačenko ◽  
Z. Kopicová
Keyword(s):  
Packed Column ◽  
Gradient Elution ◽  
Unsaponifiable Fraction ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Modified Method ◽  
Commission Regulation ◽  
Preparative Lc ◽  
The Eu

The content of selected sterols as declared in the EU Commission Regulation was used to prove the authenticity of olive oils. A modified method using the preparative LC with silica gel packed column and gradient elution with three mixtures of hexane and diethyl ether was used to separate undesirable interfering compounds in the unsaponifiable fraction before the determination of sterols using GC. Model experiments based on the determination of D-7-stigmastenol and campesterol (addition of sunflower and soybean oils), or brassicasterol (addition of rapeseed oil) were used to verify that this method is capable of identifying adulteration of olive oils by additions of sunflower, soybean or rapeseed oils. An elevated content of these marker sterols, in comparison with their permitted contents, enables the identification of an addition of 5–10% of the above oils to the olive oil. This method was also used to evaluate the authenticity of five samples of olive oils from the SIAL exhibition (Paris) and ten samples of virgin olive oils obtained on thePrague markets. It was revealed that none of the samples showed the signs of adulteration.

scholarly journals Determination of Alkyl Esters Content in PDO Extra Virgin Olive Oils from Sicily

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Rosaria Costa ◽  
Giovanni Bartolomeo ◽  
Emanuele Saija ◽  
Rossana Rando ◽  
Ambrogina Albergamo ◽  
...  
Keyword(s):  
Quality Parameter ◽  
Limit Set ◽  
The European Union ◽  
Alkyl Esters ◽  
Virgin Olive Oils ◽  
South Italy ◽  
Olive Oils ◽  
Eu Directive ◽  
Analytical Protocol

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.

Antioxidant capacity of extra-virgin olive oils

2001 ◽  
Vol 78 (3) ◽  
pp. 243-247 ◽  
Author(s):  
Paolino Ninfali ◽  
Gianfranca Aluigi ◽  
Mara Bacchiocca ◽  
Mauro Magnani
Keyword(s):  
Antioxidant Capacity ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 18 ◽  
Author(s):  
Eleonora Borello ◽  
Valentina Domenici
Keyword(s):  
Olive Oil ◽  
Spectroscopic Techniques ◽  
Total Carotenoids ◽  
Visible Absorption ◽  
Pheophytin A ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Near Ultraviolet ◽  
Practical Usefulness

The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have antioxidant and, more generally, nutraceutical properties and their quantification can be related to the product’s quality and authenticity. In this work, we have quantified the total amount of carotenoids and chlorophylls’ derivatives in several virgin and extra-virgin olive oils produced in Italy, by using two different methods that are based on near-ultraviolet-visible absorption spectroscopy. The first method defines two indexes, K670 and K470, related to absorbance values of oil at wavelengths of 670 and 470 nm, respectively. The second method is based on the mathematical deconvolution of the whole absorption spectrum of the oil to obtain the concentrations of four main pigments present in olive oils: β-carotene, lutein, pheophytin A, and pheophytin B. The concentrations of the total carotenoids and total chlorophylls’ derivatives, as obtained by the two spectroscopic methods, are compared and the results are discussed in view of the practical usefulness of spectroscopic techniques for a fast determination of pigments in olive oil.

Determination of 1,2/1,3-diglycerides in Sicilian extra-virgin olive oils by 1H-NMR over a one-year storage period

2016 ◽  
Vol 31 (7) ◽  
pp. 822-828 ◽  
Author(s):  
Andrea Salvo ◽  
Archimede Rotondo ◽  
Giovanna Loredana La Torre ◽  
Nicola Cicero ◽  
Giacomo Dugo
Keyword(s):  
1H Nmr ◽  
Storage Period ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
One Year

Pigment Profile, Color and Antioxidant Capacity of Arbequina Virgin Olive Oils from Different Irrigation Treatments

2017 ◽  
Vol 94 (7) ◽  
pp. 935-945 ◽  
Author(s):  
Estela Sena-Moreno ◽  
Juan Manuel Pérez-Rodríguez ◽  
Concepción De Miguel ◽  
María Henar Prieto ◽  
María Nieves Franco ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Pigment Profile ◽  
Irrigation Treatments
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