Virgin Olive Oil Volatile Compounds from Lipoxygenase Pathway and Characterization of Some Italian Cultivars

1999 ◽  
Vol 47 (3) ◽  
pp. 836-839 ◽  
Author(s):  
F. Angerosa ◽  
C. Basti ◽  
R. Vito
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Lipoxygenase Pathway

scholarly journals Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3587 ◽  
Author(s):  
Alfonso M. Vidal ◽  
Sonia Alcalá ◽  
Antonia De Torres ◽  
Manuel Moya ◽  
Juan M. Espínola ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Total Content ◽  
Extra Virgin Olive Oil ◽  
Lipoxygenase Pathway ◽  
Box Behnken Design ◽  
Irrigated Crops ◽  
Arbequina Cultivar

Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box–Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments.

Functional Characterization of Two 13-Lipoxygenase Genes from Olive Fruit in Relation to the Biosynthesis of Volatile Compounds of Virgin Olive Oil

2009 ◽  
Vol 57 (19) ◽  
pp. 9097-9107 ◽  
Author(s):  
María N. Padilla ◽  
M. Luisa Hernández ◽  
Carlos Sanz ◽  
José M. Martínez-Rivas
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Functional Characterization ◽  
Virgin Olive Oil ◽  
Olive Fruit

Characterization of Volatile Compounds of Virgin Olive Oil Originating from the USA

2014 ◽  
Vol 92 (1) ◽  
pp. 77-85 ◽  
Author(s):  
Hanjiang Zhu ◽  
Shuaikun Tang ◽  
Charles F. Shoemaker ◽  
Selina C. Wang
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
The Usa

Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile Compounds

2010 ◽  
Vol 58 (14) ◽  
pp. 8357-8364 ◽  
Author(s):  
Diego L. García-González ◽  
Noelia Tena ◽  
Ramón Aparicio
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil

Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation

2021 ◽  
Author(s):  
Sunduz Sezer Kiralan ◽  
Sermin Goksu Karagoz ◽  
Gulcan Ozkan ◽  
Mustafa Kiralan ◽  
Onur Ketenoglu
Keyword(s):  
Essential Oils ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Photo Oxidation

scholarly journals Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1937-1946
Author(s):  
M.M.D.R. Tugay ◽  
L.E. Mopera ◽  
E.B. Esguerra ◽  
K.A.T. Castillo-Israel
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Extra Virgin Olive Oil ◽  
Quality Characteristics ◽  
Physico Chemical ◽  
Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

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