Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

2008 ◽  
Vol 109 (4) ◽  
pp. 743-754 ◽  
Author(s):  
Olfa Baccouri ◽  
Mokhtar Guerfel ◽  
Bechir Baccouri ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Oxidative Stability ◽  
Fruit Ripening ◽  
Virgin Olive Oils ◽  
Olive Oils

Chemical Composition and Sensory Quality of Tunisian ‘Sayali’ Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time

2017 ◽  
Vol 94 (7) ◽  
pp. 913-922 ◽  
Author(s):  
Houda Nsir ◽  
Amani Taamalli ◽  
Enrico Valli ◽  
Alessandra Bendini ◽  
Tullia Gallina Toschi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fruit Ripening ◽  
Sensory Quality ◽  
Virgin Olive Oils ◽  
Harvesting Time ◽  
Olive Oils

Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries

2015 ◽  
Vol 92 (3) ◽  
pp. 409-421 ◽  
Author(s):  
Emília Akil ◽  
Vanessa Naciuk Castelo-Branco ◽  
André Mesquita Magalhães Costa ◽  
Ana Lúcia do Amaral Vendramini ◽  
Verônica Calado ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Oxidative Stability ◽  
French Fries ◽  
Deep Frying ◽  
Short Term ◽  
Virgin Olive Oils ◽  
Olive Oils

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

2020 ◽  
Vol 311 ◽  
pp. 126044 ◽  
Author(s):  
Sonia Esposto ◽  
Roberto Selvaggini ◽  
Agnese Taticchi ◽  
Gianluca Veneziani ◽  
Beatrice Sordini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Dark Conditions

Microwave Heating Effects on the Chemical Composition and the Antioxidant Capacity of Tataouine Virgin Olive Oils from Tunisia

2010 ◽  
Vol 73 (10) ◽  
pp. 1891-1901 ◽  
Author(s):  
IMEN OUESLATI ◽  
WAEL TAAMALLI ◽  
FAOUZIA M. HADDADA ◽  
MOKHTAR ZARROUK
Keyword(s):  
Oxidative Stability ◽  
Microwave Heating ◽  
Genetic Factor ◽  
Degradation Rate ◽  
Treatment Time ◽  
Antioxidant Potential ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Heating Effects ◽  
Total Fraction

Four Tunisian virgin olive oils (VOOs), derived from varieties (Chemlali Tataouine, Zarrazi Douirat, Fakhari Douirat, and Dhokar Douirat) grown in the harsh pedoclimatic conditions of the region of Tataouine, were evaluated for their responses to microwave heating. Aside from fatty acid composition, all other evaluated parameters were affected by microwave heating, and their variations depend on the genetic factor. Chemlali Tataouine VOO exhibited the slowest biophenol degradation rate and the least diminution in oxidative stability and consequently, its total fraction and both lipidic and methanolic fractions remained unchanged with an exceptional antioxidant potential. In the remaining studied VOOs, the biophenol contents, the oxidative stability, and the antioxidant potential underwent gradual decreases; nevertheless, their levels at the longer treatment time are close to some fresh VOOs. These results should be taken into consideration when Tataouine VOOs are recommended for microwave heating.

scholarly journals Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation

2012 ◽  
Vol 63 (3) ◽  
pp. 290-295 ◽  
Author(s):  
M. Guerfel ◽  
M. B. Mansour ◽  
Y. Ouni ◽  
F. Guido ◽  
D. Boujnah ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Olive Tree ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster)

2008 ◽  
Vol 59 (4) ◽  
Author(s):  
Bechir Baccouri ◽  
Wissem Zarrouk ◽  
Olfa Baccouri ◽  
Mokhtar Guerfel ◽  
Issam Nouairi ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olea Europaea ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olea Europaéa

Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation

1996 ◽  
Vol 44 (12) ◽  
pp. 3930-3934 ◽  
Author(s):  
Arturo Cert ◽  
José Alba ◽  
Manuel León-Camacho ◽  
Wenceslao Moreda ◽  
M. Carmen Pérez-Camino
Keyword(s):  
Oxidative Stability ◽  
Operating Mode ◽  
Virgin Olive Oils ◽  
Olive Oils

The chemical composition of Italian virgin olive oils

2021 ◽  
pp. 51-62
Author(s):  
Pierfrancesco Deiana ◽  
Maria Rosaria Filigheddu ◽  
Sandro Dettori ◽  
Nicola Culeddu ◽  
Antonio Dore ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils
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