scholarly journals Determination of Biophenols in Olive Oil

2014 ◽  
Author(s):  
Li Sheng
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Internal Standard ◽  
Extra Virgin Olive Oil ◽  
Hplc Method ◽  
Food Labels ◽  
Analytical Standards

Vegetable oils contain various antioxidants, including vitamin E and unsaturated fatty acids. Some of these oils, especially olive oil, contain another group of antioxidant – phenolic compounds. The health benefits from the phenolics have recently been published with the rising recommendation of communicating these effects on food labels. As an official testing method is unavailable from AOCS and AOAC, we developed an HPLC method based on the biophenol method of the International Olive Council. Many analytical standards are commercially unavailable for biophenols, and neither retention time nor capacity factor can be used in chromatograms for biophenol identification. Therefore we identified a set of available standards with different retention times to spread across the chromatogram in addition to an internal standard. The biophenol profile can thus be established referring to these standards. More than 20 biophenols were included in this method. Different brands of olive oil and several types of vegetable oils were sampled and tested. Extra virgin olive oil was found to have the highest content while fewer biophenols were found in processed olive oil and other vegetable oils. As for the other vegetable oils different biophenol profiles were also observed. This method has great potential in olive oil authenticity testing, and in quality control to differentiate substandard olive oils.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

Determination of hydroxytyrosol and tyrosol in human urine after intake of extra virgin olive oil produced with an ultrasounds-based technology

2021 ◽  
pp. 114204
Author(s):  
Antonella Maria Aresta ◽  
Nicolella De Vietro ◽  
Maria Lisa Clodoveo ◽  
Riccardo Amirante ◽  
Filomena Corbo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Human Urine ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste

2014 ◽  
Vol 3 (4) ◽  
pp. 119 ◽  
Author(s):  
Raffaele Romano ◽  
Nadia Manzo ◽  
Immacolata Montefusco ◽  
Annalisa Romano ◽  
Antonello Santini
Keyword(s):  
Carbon Dioxide ◽  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Liquid Carbon ◽  
Liquid Carbon Dioxide ◽  
A Value ◽  
Olive Mill Waste Water

<p>In this study the use of liquid carbon dioxide, CO<sub>2</sub>, for extraction of oil from olive paste (<em>Peranzana cultivar</em>)<strong> </strong>were examined and extracted oil was compared with oils obtained by centrifugation, pressure and use of chemical solvent.</p> <p>It is well known that the use of CO<sub>2</sub> has many advantages: miscibility with a wide range of molecules, food safety, non-flammability, absence of residues in the extract, possibility of total solvent recovery and no production of olive mill waste water that are highly polluting for the environment and require expansive disposal.</p> <p>Samples were subjected to the following analyses: determination of Free Fatty Acids (FFA), Peroxides Value (PV), Spectrophotometric Indices, Fatty Acids Composition (FA), determination of biophenols content and determination of Volatile Organic Compounds (VOCs). All samples showed FFA, PV and ?K values within the limits established by law for extra-virgin olive oil. The use of CO<sub>2</sub> did not catalyze hydrolysis, oxidation and condensation of double bonds. Centrifuged oils and oils extracted with carbon dioxide presented the lowest PV and FFA values. Extraction with liquid carbon dioxide contributed to an increasing of phenolic content with a value of 270.5 mg/kg, a value twice that of the oils extracted with centrifugation (135.3 mg/kg) or pressure methods (173.2 mg/kg). Oil extracted with liquid carbon dioxide showed the greatest amount of t-2-octenal and t-2-heptenal, giving herbaceous and pungent notes. Moreover the presence of aromatic compounds such as limonene, generally absent in olive oils, was only detected in the sample extracted with liquid carbon dioxide.</p>

scholarly journals The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2179 ◽  
Author(s):  
Maria Bellumori ◽  
Lorenzo Cecchi ◽  
Marzia Innocenti ◽  
Maria Lisa Clodoveo ◽  
Filomena Corbo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Accurate Determination ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Health Claims ◽  
Official Method ◽  
Virgin Olive Oils ◽  
Corrective Factor ◽  
Before And After

The health claims of olive oil represent an important marketing lever in raising the willingness to pay for a product, but world producers of extra virgin olive oil (EVOO) do not take advantage of it because there are still obstacles to their use. Among these, one issue is the lack of an official method for determination of all free and linked forms derived from secoiridoidic structures of hydroxytyrosol and tyrosol. In this study, different acidic hydrolytic procedures for analyzing the linked forms were tested. The best method was validated and then applied to more than 100 EVOOs. The content of oleuropein and ligstroside derivatives in EVOOs was indirectly evaluated comparing the amount of phenols before and after hydrolysis. After acidic hydrolysis, a high content of total tyrosol was found in most of the EVOOs. The use of a suitable corrective factor for the evaluation of hydroxytyrosol allows an accurate determination only using pure tyrosol as a standard. Further knowledge on the concentration of total hydroxytyrosol will assist in forecasting the resistance of oils against aging, its antioxidant potential and to better control its quality over time.

scholarly journals Sensitive Determination of Phenolic Acids in Extra-Virgin Olive Oil by Capillary Zone Electrophoresis

2005 ◽  
Vol 53 (20) ◽  
pp. 8092-8092
Author(s):  
Alegría Carrasco Pancorbo ◽  
Carmen Cruces-Blanco ◽  
Antonio Segura Carretero ◽  
Alberto Fernández Gutiérrez
Keyword(s):  
Olive Oil ◽  
Capillary Zone Electrophoresis ◽  
Phenolic Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Zone Electrophoresis ◽  
Capillary Zone ◽  
Sensitive Determination

Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics

2020 ◽  
Vol 159 ◽  
pp. 105544
Author(s):  
Flavia T. Borghi ◽  
Priscilla C. Santos ◽  
Francine D. Santos ◽  
Márcia H.C. Nascimento ◽  
Thayná Corrêa ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Near Infrared ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Infrared Spectrometer ◽  
Near Infrared Spectrometer

scholarly journals Non-Targeted Authentication Approach for Extra Virgin Olive Oil

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 221
Author(s):  
Didem Peren Aykas ◽  
Ayse Demet Karaman ◽  
Burcu Keser ◽  
Luis Rodriguez-Saona
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds ◽  
Least Squares Regression ◽  
Excellent Correlation ◽  
Pattern Recognition Analysis ◽  
Targeted Approach ◽  
Independent Model

The aim of this study is to develop a non-targeted approach for the authentication of extra virgin olive oil (EVOO) using vibrational spectroscopy signatures combined with pattern recognition analysis. Olive oil samples (n = 151) were grouped as EVOO, virgin olive oil (VOO)/olive oil (OO), and EVOO adulterated with vegetable oils. Spectral data was collected using a compact benchtop Raman (1064 nm) and a portable ATR-IR (5-reflections) units. Oils were characterized by their fatty acid profile, free fatty acids (FFA), peroxide value (PV), pyropheophytins (PPP), and total polar compounds (TPC) through the official methods. The soft independent model of class analogy analysis using ATR-IR spectra showed excellent sensitivity (100%) and specificity (89%) for detection of EVOO. Both techniques identified EVOO adulteration with vegetable oils, but Raman showed limited resolution detecting VOO/OO tampering. Partial least squares regression models showed excellent correlation (Rval ≥ 0.92) with reference tests and standard errors of prediction that would allow for quality control applications.

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