Cardiovascular Benefits of Phenol‐Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

Download Full-text

Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose

Sensors ◽

10.3390/s21072298 ◽

2021 ◽

Vol 21 (7) ◽

pp. 2298

Author(s):

Pablo Cano Marchal ◽

Chiara Sanmartin ◽

Silvia Satorres Martínez ◽

Juan Gómez Ortega ◽

Fabio Mencarelli ◽

...

Keyword(s):

Olive Oil ◽

Low Cost ◽

Virgin Olive Oil ◽

General Purpose ◽

Quality Parameter ◽

Lasso Regression ◽

Virgin Olive Oils ◽

Electronic Noses ◽

Olive Oils ◽

Instrumental Technique

The organoleptic profile of a Virgin Olive Oil is a key quality parameter that is currently obtained by human sensory panels. The development of an instrumental technique capable of providing information about this profile quickly and online is of great interest. This work employed a general purpose e-nose, in lab conditions, to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils. The raw data provided by the e-nose were used to extract a set of features that fed a regressor to predict the level of fruity aroma and a classifier to detect the presence of defects. The results obtained were a mean validation error of 0.5 units for the prediction of fruity aroma using lasso regression; and 88% accuracy for the defect detection using logistic regression. Finally, the identification of two out of ten specific sensors of the e-nose that can provide successful results paves the way to the design of low-cost specific electronic noses for this application.

Download Full-text

Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil

Foods ◽

10.3390/foods10081677 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1677

Author(s):

Biagi Angelo Zullo ◽

Giulia Venditti ◽

Gino Ciafardini

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Filter Press ◽

Filtration Process ◽

Virgin Olive Oils ◽

Olive Oils ◽

Filtration System ◽

Cellulose Filter ◽

Initial Contamination

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.

Download Full-text

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

ACTA IMEKO ◽

10.21014/acta_imeko.v5i1.274 ◽

2016 ◽

Vol 5 (1) ◽

pp. 22 ◽

Cited By ~ 3

Author(s):

Milena Bucar-Miklavcic ◽

Terezija Golob ◽

Vasilij Valencic ◽

Erika Bester ◽

Bojan Butinar ◽

...

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Sensory Properties ◽

The Other ◽

Virgin Olive Oils ◽

Olive Oils ◽

Olive Variety ◽

End Stage ◽

Positive Properties

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

Download Full-text

Traceability of “Tuscan PGI” Extra Virgin Olive Oils by 1H NMR Metabolic Profiles Collection and Analysis

Metabolites ◽

10.3390/metabo8040060 ◽

2018 ◽

Vol 8 (4) ◽

pp. 60 ◽

Cited By ~ 9

Author(s):

Chiara Roberta Girelli ◽

Laura Del Coco ◽

Samanta Zelasco ◽

Amelia Salimonti ◽

Francesca Luisa Conforti ◽

...

Keyword(s):

Olive Oil ◽

1H Nmr ◽

Large Scale ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Added Value ◽

Metabolic Profiles ◽

The European Union ◽

Virgin Olive Oils ◽

Olive Oils

According to Coldiretti, Italy still continues to hold the European Quality record in extra virgin olive oils with origin designation and protected geographical indication (PDO and PGI). To date, 46 Italian brands are recognized by the European Union: 42 PDO and 4 PGI (Tuscan PGI, Calabria PGI; Tuscia PGI and PGI Sicily). Specific regulations, introduced for these quality marks, include the designation of both the geographical areas and the plant varieties contributing to the composition of the olive oil. However, the PDO and PGI assessment procedures are currently based essentially on farmer declarations. Tuscan PGI extra virgin olive oil is one of the best known Italian trademarks around the world. Tuscan PGI varietal platform is rather wide including 31 specific olive cultivars which should account for at least 95% of the product. On the other hand, while the characteristics of other popular Italian extra virgin olive oils (EVOOs) cultivars from specific geographical areas have been extensively studied (such as those of Coratina based blends from Apulia), little is still known about Tuscan PGI EVOO constituents. In this work, we performed, for the first time, a large-scale analysis of Tuscan PGI monocultivar olive oils by 1H NMR spectroscopy and multivariate statistical analyses (MVA). After genetic characterization of 217 leaf samples from 24 selected geographical areas, distributed all over the Tuscany, a number of 202 micro-milled oil samples including 10 PGI cultivars, was studied. The results of the present work confirmed the need of monocultivar genetically certified EVOO samples for the construction of 1H-NMR-metabolic profiles databases suitable for cultivar and/or geographical origin assessment. Such specific PGI EVOOs databases could be profitably used to justify the high added value of the product and the sustainability of the related supply chain.

Download Full-text

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Foods ◽

10.3390/foods9121870 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1870

Author(s):

Ramón Aparicio-Ruiz ◽

Sara Barbieri ◽

Tullia Gallina Toschi ◽

Diego L. García-González

Keyword(s):

Olive Oil ◽

Edible Oils ◽

Virgin Olive Oil ◽

Strict Sense ◽

Virgin Olive Oils ◽

Olive Oils ◽

International Regulations ◽

Sensory Defects ◽

And Control

Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of edible oils and its application is compulsory. Even if its application has been a success in quality control, improving the quality of virgin olive oils over the last 30 years, at present, there is no reference material (RM), in the strict sense of the term, to be used as a validated standard for sensory defects of virgin olive oil with which tasters can be trained. Usually, real samples of virgin olive oils assessed by many panels for the International Olive Council (IOC) ring tests are used as materials of reference in panel training and control. The latter are highly representative of the main perceived defects, but availability is limited, samples are not homogeneous year after year, and other secondary defects can be present. Thus, in order to provide solutions, this work describes an analytical procedure for implementing olfactory formulations that emulate rancid and winey-vinegary defects found in virgin olive oils with the aim of providing reproducible RMs that can be prepared on demand. A strategy for designing RMs for aroma is presented and the optimization process to obtain the best formulation is described. Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.

Download Full-text

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

Foods ◽

10.3390/foods9070862 ◽

2020 ◽

Vol 9 (7) ◽

pp. 862 ◽

Cited By ~ 1

Author(s):

Sara Barbieri ◽

Chiara Cevoli ◽

Alessandra Bendini ◽

Beatriz Quintanilla-Casas ◽

Diego Luis García-González ◽

...

Keyword(s):

Gas Chromatography ◽

Olive Oil ◽

Virgin Olive Oil ◽

Classification Model ◽

Data Matrix ◽

Rapid Screening ◽

Volatile Fraction ◽

Large Set ◽

Virgin Olive Oils ◽

Olive Oils

This research aims to develop a classification model based on untargeted elaboration of volatile fraction fingerprints of virgin olive oils (n = 331) analyzed by flash gas chromatography to predict the commercial category of samples (extra virgin olive oil, EVOO; virgin olive oil, VOO; lampante olive oil, LOO). The raw data related to volatile profiles were considered as independent variables, while the quality grades provided by sensory assessment were defined as a reference parameter. This data matrix was elaborated using the linear technique partial least squares-discriminant analysis (PLS-DA), applying, in sequence, two sequential classification models with two categories (EVOO vs. no-EVOO followed by VOO vs. LOO and LOO vs. no-LOO followed by VOO vs. EVOO). The results from this large set of samples provide satisfactory percentages of correctly classified samples, ranging from 72% to 85%, in external validation. This confirms the reliability of this approach in rapid screening of quality grades and that it represents a valid solution for supporting sensory panels, increasing the efficiency of the controls, and also applicable to the industrial sector.

Download Full-text

Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

Journal of Chemistry ◽

10.1155/2016/6393962 ◽

2016 ◽

Vol 2016 ◽

pp. 1-7 ◽

Cited By ~ 7

Author(s):

Claudia Guillaume ◽

Leandro Ravetti

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Storage Conditions ◽

Quality Parameters ◽

Virgin Olive Oils ◽

Olive Oils ◽

Standard Quality ◽

Basic Quality

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.

Download Full-text