Supporting the Value Chain of Extra Virgin Olive Oil: About the Reuse for Nutritional Purposes of Wet Olive Pomace

2021 ◽  
pp. 1127-1131
Author(s):  
Giuseppe Russo ◽  
Simona Proietti ◽  
Stefano Moscatello ◽  
Marco Lauteri ◽  
Andrea Pisanelli
Keyword(s):  
Olive Oil ◽  
Value Chain ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Pomace

Changes of the Wax Contents in Mixtures of Olive Oils as Determined by Gas Chromatography with a Flame Ionization Detector

2012 ◽  
Vol 95 (6) ◽  
pp. 1720-1724 ◽  
Author(s):  
Gassan Hodaifa ◽  
Leopoldo Martínez Nieto ◽  
Juan L Lozano ◽  
Sebastián Sánchez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Wax Esters ◽  
Wax Ester ◽  
Olive Pomace ◽  
Flame Ionization ◽  
Olive Pomace Oil ◽  
Content Variation

Abstract Mixing of refined olive-pomace oil with virgin olive oil is a fraud that has been tried often. Normally, the tests that detected the fraud were determinations of wax esters, erythrodiol+uvaol, and stigmastadienes contents. The most common is the determination of wax esters content (extra virgin olive oil is very poor in wax esters, usually less than 100 mg/kg). In this work, the variations of individual wax esters (C40, C42, C44, and C46), with different degrees of unsaturation content, and total wax esters were studied when extra virgin olive oil and refined pomace-olive oil were mixed. The following mixtures were prepared: extra virgin olive oil plus 1, 2, 4, 6, 8, 10, 12, 15, 18, 25, 35, 45, 50, and 80% of refined olive-pomace oil. In all cases, individual and total wax ester content variation was linear with increasing percentage of refined olive-pomace oil in the mixture. The variation of the total wax esters content can be adjusted according to the equation: Total wax esters, mg/kg = 14.3 × (% refined olive-pomace oil) + 83.9.

Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

LWT ◽  
2020 ◽  
Vol 117 ◽  
pp. 108631 ◽  
Author(s):  
A.M. Giuffrè ◽  
M. Capocasale ◽  
R. Macrì ◽  
M. Caracciolo ◽  
C. Zappia ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Olive Oil ◽  
Palm Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Pomace ◽  
Olive Pomace Oil ◽  
Volatile Profiles

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.

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