Oxidative stability, fatty-acid and phenolic composition of Cypriot monovarietal virgin olive oils with progressive fruit maturity

2021 ◽  
Vol 104 ◽  
pp. 104191
Author(s):  
Maria G. Emmanouilidou ◽  
Magdalini Koukourikou-Petridou ◽  
Dimitrios Gerasopoulos ◽  
Marios C. Kyriacou
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Fruit Maturity

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

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.

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 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
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