Cold pressed virgin olive oils

Cynara cardunculus L. is a plant of the Mediterranean basin, known since antiquity as a food and for its therapeutic properties. The needs of the 21st century for the utilization of agricultural waste has led to the study of the seed oil of a Greek cultivar of Cynara cardunculus (GCCC) as potential nutritional oil, as large amounts of cardoon seeds are discarded. The sterol and fatty acid profile of cold-pressed seed oil was examined by gas chromatography-mass spectrometry GC-MS and compared with that of solvent extraction. Total phenolic content was determined and compared with well-known and widely appreciated edible vegetable oils; while, additionally, the total lignan content and nutritional value of cold-pressed oil revealed it as a potential dietary candidate. Furthermore, the seedcake (residue of cold-pressed oil extraction) has been studied exerting it as a good source of phenolics. Both GCCC oil and seedcake were tested for their antioxidant and enzyme inhibitory activities exhibiting higher activity compared to the sesame, flaxseed and extra virgin olive oils. According to the results, Cynara seed oil was shown to be a rich source of ω-6/-9 fatty acids and phenolics, highlighting, indicating that it could be a promising health-promoting vegetable oil, while the seedcake was revealed as a rich source of bioactive compounds.

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Characterization and comparison of UK, Irish, and French cold pressed rapeseed oils with refined rapeseed oils and extra virgin olive oils

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201600327 ◽

2017 ◽

Vol 119 (8) ◽

pp. 1600327 ◽

Cited By ~ 4

Author(s):

Daniel McDowell ◽

Christopher T. Elliott ◽

Anastasios Koidis

Keyword(s):

Virgin Olive Oils ◽

Olive Oils ◽

Cold Pressed

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13C Nuclear Magnetic Resonance Spectroscopic Detection of the Adulteration of Extra Virgin Olive Oils Extracted from Different Cultivars with Cold-Pressed Hazelnut Oil

Journal of AOAC International ◽

10.1093/jaoac/92.6.1747 ◽

2009 ◽

Vol 92 (6) ◽

pp. 1747-1754 ◽

Cited By ~ 7

Author(s):

Giovanna Vlahov

Keyword(s):

Nmr Spectroscopy ◽

Olive Oil ◽

13C Nmr ◽

Acyl Chain ◽

13C Nmr Spectroscopy ◽

Hazelnut Oil ◽

Virgin Olive Oils ◽

Olive Oils ◽

13C Nuclear Magnetic Resonance ◽

Cold Pressed

Abstract 13C NMR spectroscopy was applied to detect the adulteration of olive oils with hazelnut oil. Considering that the linolenate chain and the squalene hydrocarbon were absent in hazelnut oil, unlike olive oil, a 13C NMR spectroscopy method was developed to measure in addition to the triglyceride normal chains (i.e., saturated, oleate, and linoleate chains), the resonances of the linolenate chain and of squalene hydrocarbon. Acyl chain and squalene resonances highly discriminated olive oil samples by cultivars. Nevertheless, the hazelnut oil percentage factor prevailed over the cultivar factor, thus correctly classifying 86 of the authentic and adulterated olive oil samples according to the hazelnut oil percentages. In particular, 85.7, 73.7, and 100.0 of the authentic olive oil samples, and the samples adulterated with 5 and 20 of hazelnut oil, were correctly classified through cross-validation.

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A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

Analytical Methods ◽

10.1039/d0ay01746a ◽

2021 ◽

Author(s):

Hicham Zaroual ◽

El Mestafa El Hadrami ◽

Romdhane Karoui

Keyword(s):

Fluorescence Spectroscopy ◽

Olive Oil ◽

Virgin Olive Oil ◽

Front Face ◽

Virgin Olive Oils ◽

Olive Oils ◽

Preliminary 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.

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Shelf-life of Extra Virgin Olive Oils from Southern Italy

Current Nutrition & Food Science ◽

10.2174/157340131003140828122901 ◽

2014 ◽

Vol 10 (3) ◽

pp. 234-240 ◽

Cited By ~ 6

Author(s):

Costantina Barbarisi ◽

Michele Stasio ◽

Francesco Cara ◽

Melissa Nazzaro ◽

Francesco Siano ◽

...

Keyword(s):

Shelf Life ◽

Southern Italy ◽

Virgin Olive Oils ◽

Olive Oils

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Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

Food Chemistry ◽

10.1016/j.foodchem.2019.126044 ◽

2020 ◽

Vol 311 ◽

pp. 126044 ◽

Cited By ~ 7

Author(s):

Sonia Esposto ◽

Roberto Selvaggini ◽

Agnese Taticchi ◽

Gianluca Veneziani ◽

Beatrice Sordini ◽

...

Keyword(s):

Chemical Composition ◽

Virgin Olive Oils ◽

Olive Oils ◽

Dark Conditions

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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.

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