A chemometric strategy to evaluate the comparability of PLS models obtained from quartz cuvettes and disposable glass vials in the determination of extra virgin olive oil quality parameters by NIR spectroscopy

2020 ◽  
Vol 199 ◽  
pp. 103974 ◽  
Author(s):  
Eleonora Mustorgi ◽  
Cristina Malegori ◽  
Paolo Oliveri ◽  
Maryam Hooshyary ◽  
Hayette Bounneche ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Nir Spectroscopy ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Olive Oil Quality

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 The Panel Test as the Metrology of Extra Virgin Olive Oil Quality Evaluation and Its Dissemination

2014 ◽  
Vol 4 (4) ◽  
Author(s):  
Maurizio Caciotta ◽  
Sabino Giarnetti ◽  
Fabio Leccese ◽  
Barbara Orioni ◽  
Marco Oreggia ◽  
...  
Keyword(s):  
Olive Oil ◽  
Quality Evaluation ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Panel Test

Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality

2009 ◽  
Vol 86 (11) ◽  
pp. 1137-1140 ◽  
Author(s):  
Piernicola Masella ◽  
Alessandro Parenti ◽  
Paolo Spugnoli ◽  
Luca Calamai
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality

How Heating Affects Extra Virgin Olive Oil Quality Indexes and Chemical Composition

2007 ◽  
Vol 55 (23) ◽  
pp. 9646-9654 ◽  
Author(s):  
Yosra Allouche ◽  
Antonio Jiménez ◽  
José Juan Gaforio ◽  
Marino Uceda ◽  
Gabriel Beltrán
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Quality Indexes

Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality

2017 ◽  
Vol 221 ◽  
pp. 107-113 ◽  
Author(s):  
G. Veneziani ◽  
S. Esposto ◽  
A. Taticchi ◽  
S. Urbani ◽  
R. Selvaggini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Processing ◽  
Olive Oil Quality

scholarly journals Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety

2021 ◽  
Vol 10 (1) ◽  
pp. 39
Author(s):  
Omar H. Dib ◽  
Christophe B. Y. Cordella ◽  
Rita Yaacoub ◽  
Hussein Dib ◽  
Nathalie Locquet ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Harvest Date ◽  
Fast Analysis ◽  
Total Polyphenol ◽  
The Impact

The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific harvest date. HD1 was harvested in October, whereas HD2 was picked in November. The analysis of both olive oil categories showed that HD2 witnessed a significant increase in all quality parameters except K270 and a decrease in total polyphenol content from 138 mg/mL to 44 mg/mL. Oleic and linoleic acids had an inverse relation, where the former decreased and the latter increased with the harvest date’s advancement. Palmitic acid in both groups was higher than the standards set for extra virgin olive oil. The relative amount of β -Sitosterol was mainly found to decrease, while those of stigmasterol, ∆5,24 -stigmastadienol, ∆7 -stigmastenol, and ∆7 -avenasterol increased with delaying harvest time. As for the volatile compounds, principle component analysis was used on the flash GC data to differentiate HD1 from HD2. Ethanol was found mostly characterizing HD2, whereas HD1 was influenced by 1-hexanol and (E,E)-2,4-decadienal. It can be concluded that the Soury variety should be harvested early, and a delay would result in the declassification of Lebanese olive oil quality from extra virgin to virgin olive oil.

Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening

2015 ◽  
Vol 117 (3) ◽  
pp. 389-397 ◽  
Author(s):  
Abdelhakim Bakhouche ◽  
Jesús Lozano-Sánchez ◽  
Mohamed Bengana ◽  
Alberto Fernández-Gutiérrez ◽  
Antonio Segura-Carretero
Keyword(s):  
Olive Oil ◽  
Time Course ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Olive Ripening
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