Light barrier properties of extra virgin olive oil (EVOO) glass bottles-Effect of glass colour and decoration

2018 ◽  
Vol 31 (7) ◽  
pp. 473-480 ◽  
Author(s):  
S.B.M. Jaime ◽  
P.F.J. Bócoli ◽  
K. Miguel ◽  
E.A.H. Ferreira ◽  
R.M.V. Alves
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Barrier Properties ◽  
Extra Virgin Olive Oil ◽  
Light Barrier ◽  
Glass Bottles

scholarly journals Environmental impact assessment of three packages for high-quality extra-virgin olive oil

2016 ◽  
Vol 47 (4) ◽  
pp. 191 ◽  
Author(s):  
Antonio Guiso ◽  
Alessandro Parenti ◽  
Piernicola Masella ◽  
Lorenzo Guerrini ◽  
Fabio Baldi ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Life Cycle ◽  
Environmental Impact ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Other ◽  
High Quality ◽  
Glass Bottles ◽  
The Impact

Life cycle assessments of food packaging technologies have shown that they contribute considerably to the environmental impact of products. This study analyses the life cycle impact of three packaging solutions for high-quality extra-virgin olive oil. Two of them are widely used solutions, namely tin plated cans and dimmed glass bottles. The third one is a stainless steel bottle, which has been proposed recently. The analysis was performed with a cradle to grave approach and it takes into account raw materials extraction and processing, packaging production processes and several end-of-life scenarios. Impacts due to distribution were considered separately to assess uncertainties due to distribution distances. The results show that, for same sizes, dimmed glass bottles have the lowest overall impact value for all the six indicators selected except for ozone layer depletion, whereas stainless steel bottles have the highest impact values for all the other indicators. A sensitivity analysis was performed to determine how impact varies in function of distance and packaging weight. It shows that it is possible to set a breakeven point over which the impact of glass overcomes the one of the other packaging systems. Packaging shows a significant contribution to impact of bottled oil. For small packaging, such as a 0.100 L stainless steel bottle, this contribution can be as relevant as 60% of the overall global warming potential.

scholarly journals Light protection performance of wrapping films to prevent the photo-oxidation of extra virgin olive oil during storage in glass bottles

2021 ◽  
Vol 6 (3) ◽  
pp. 786-796
Author(s):  
Norihito Kishimoto ◽  
Keyword(s):  
Olive Oil ◽  
Polyethylene Terephthalate ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Packaging Material ◽  
Sunlight Exposure ◽  
Protective Effects ◽  
Clear Glass ◽  
Glass Bottles ◽  
Pet Film

<abstract> <p>Packaging material plays an important role in minimizing food waste in the supply chain. This study evaluated the light-protective effects of wrapping films as a secondary packaging material on the deterioration of extra virgin olive oil after exposure to sunlight for 5 weeks. Milky white polyethylene terephthalate (MW-PET) and aluminum oxide vapor-deposited polyethylene terephthalate (AV-PET) were used on bottles of different transparency (clear or amber glass) as the primary packaging material. Wrapping the bottles with either PET film resulted in protection against fatty acid release and secondary oxidation of the oils upon exposure to sunlight, but no protection against the primary oxidation of the oils. Although sunlight exposure induced the degradation of minor components, including chlorophyll and carotenoid pigments, in oils stored in clear glass bottles with no film, in oils stored in clear and amber glass bottles with either type of PET film, these compounds were partially protected from degradation during storage. In addition, sunlight exposure induced a decrease in E2-hexenal, which has a positive olive aroma in oils stored in clear glass bottles with no film, but this decrease was not observed to the same extent in oils stored in clear and amber glass bottles with either PET film. The light-protective effects of the AV-PET film were significantly higher than those of the MW-PET film. These results showed that secondary packaging with these PET films provided more effective protection against sunlight-induced oxidative deterioration of extra virgin olive oil during storage in primary materials, such as glass bottles, compared with storage in glass bottles with no secondary packaging.</p> </abstract>

Extra-virgin olive oil mimics painkiller

Nature ◽  
2005 ◽  
Author(s):  
Michael Hopkin
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

Oleocanthal, a Natural anti-Inflammatory Compound in Extra Virgin Olive Oil

2010 ◽  
Vol 9 (2) ◽  
pp. 94-100 ◽  
Author(s):  
Sara Cicerale ◽  
Russell S.J. Keast
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Anti Inflammatory

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

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

Foods ◽  
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.

Sign in / Sign up

Export Citation Format

Share Document