scholarly journals Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils

2015 ◽  
Vol 173 ◽  
pp. 122-132 ◽  
Author(s):  
S. Laroussi-Mezghani ◽  
P. Vanloot ◽  
J. Molinet ◽  
N. Dupuy ◽  
M. Hammami ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemometric Analysis ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Fatty Acid Compositions

Triacylglycerol and Fatty Acid Compositions of French Virgin Olive Oils. Characterization by Chemometrics

2003 ◽  
Vol 51 (19) ◽  
pp. 5723-5731 ◽  
Author(s):  
Denis Ollivier ◽  
Jacques Artaud ◽  
Christian Pinatel ◽  
Jean Pierre Durbec ◽  
Michel Guérère
Keyword(s):  
Fatty Acid ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Fatty Acid Compositions

scholarly journals Frying performance of two virgin oils from Cornicabra olives with different ripeness indices

2018 ◽  
Vol 68 (4) ◽  
pp. 223 ◽  
Author(s):  
R. Olivero-David ◽  
C. Mena ◽  
F. J. Sánchez-Muniz ◽  
M. Á. Pérez-Jiménez ◽  
F. Holgado ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polar Compounds ◽  
Total Polyphenols ◽  
Frying Stability ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Oil Toxicity ◽  
Frying Performance ◽  
Stability Indices ◽  
Fatty Acid Compositions

The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended.

Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition

2015 ◽  
Vol 118 (6) ◽  
pp. 849-861 ◽  
Author(s):  
Ioanna Kosma ◽  
Anastasia Badeka ◽  
Kornilia Vatavali ◽  
Stavros Kontakos ◽  
Michael Kontominas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Volatile Compound ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils

2019 ◽  
Vol 68 (4) ◽  
pp. 307-310 ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Nurhan Uslu ◽  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Varieties ◽  
Cold Pressed

Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

2017 ◽  
Vol 215 ◽  
pp. 454-462 ◽  
Author(s):  
Thays H. Borges ◽  
José Alberto Pereira ◽  
Carmen Cabrera-Vique ◽  
Luis Lara ◽  
Adelson F. Oliveira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Virgin Olive Oils ◽  
Olive Oils
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