Correlation of fatty acid composition of virgin olive oil with thermal and physical properties

2014 ◽  
Vol 117 (3) ◽  
pp. 366-376 ◽  
Author(s):  
Abraham Gila ◽  
Antonio Jiménez ◽  
Gabriel Beltrán ◽  
Alberto Romero
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physical Properties ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil

Improving the fatty acid composition of ‘Chemlali’ virgin olive oil through clonal selection

2009 ◽  
Vol 84 (2) ◽  
pp. 155-160 ◽  
Author(s):  
I. Oueslati ◽  
W. Taamalli ◽  
F.M. Haddada ◽  
H. Manai ◽  
A. Trigui ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Clonal Selection ◽  
Virgin Olive Oil

Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues

Nutrition ◽  
2016 ◽  
Vol 32 (11-12) ◽  
pp. 1254-1267 ◽  
Author(s):  
Miguel Angel Rincón-Cervera ◽  
Rodrigo Valenzuela ◽  
María Catalina Hernandez-Rodas ◽  
Macarena Marambio ◽  
Alejandra Espinosa ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat ◽  
Extrahepatic Tissues

Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars

2004 ◽  
Vol 86 (4) ◽  
pp. 485-492 ◽  
Author(s):  
F Aranda ◽  
S Gómez-Alonso ◽  
R.M Rivera del Álamo ◽  
M.D Salvador ◽  
G Fregapane
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil

scholarly journals DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

2012 ◽  
Vol 61 (6) ◽  
pp. 303-309 ◽  
Author(s):  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
Massimiliano Rinaldi ◽  
Maria Paciulli ◽  
Stefano Vecchio ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Stability

The Fatty Acid Composition of Virgin Olive Oil from Different Cultivars Is Determinant for Foam Cell Formation by Macrophages

2015 ◽  
Vol 63 (30) ◽  
pp. 6731-6738 ◽  
Author(s):  
Angélica Quintero-Flórez ◽  
Laura Sinausia Nieva ◽  
Araceli Sánchez-Ortíz ◽  
Gabriel Beltrán ◽  
Javier S. Perona
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Foam Cell ◽  
Virgin Olive Oil ◽  
Cell Formation ◽  
Foam Cell Formation

scholarly journals Preliminary Study and Observation of “Kalamata PDO” Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece)

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 610 ◽  
Author(s):  
Vasiliki Skiada ◽  
Panagiotis Tsarouhas ◽  
Theodoros Varzakas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Wax Content ◽  
Olive Oil Analysis

While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as “Kalamata Protected Designation of Origin (PDO)”-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.

Effects of virgin olive oil on fatty acid composition of pancreatic cell membranes: modulation of acinar cell function and signaling, and cell injury

2021 ◽  
pp. 569-580
Author(s):  
Maria Alba Martinez-Burgos ◽  
Maria Dolores Yago ◽  
Belen Lopez-Millan ◽  
Jose Antonio Pariente ◽  
Emilio Martinez-Victoria ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Acinar Cell ◽  
Cell Membranes ◽  
Cell Injury ◽  
Cell Function ◽  
Virgin Olive Oil ◽  
Pancreatic Cell

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

2009 ◽  
Vol 114 (4) ◽  
pp. 1549-1554 ◽  
Author(s):  
Rubén M. Maggio ◽  
Teodoro S. Kaufman ◽  
Michele Del Carlo ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Infrared Spectroscopy ◽  
Fatty Acid ◽  
Olive Oil ◽  
Least Squares ◽  
Partial Least Squares ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Fourier Transformed Infrared Spectroscopy
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