scholarly journals Sensory and some chemical characteristics of olive oils produced in Libya

2019 ◽  
pp. 316-323
Author(s):  
Vesna Vujasinovic ◽  
Biljana Rabrenovic ◽  
Seddiq Esalami ◽  
Sanja Dimic ◽  
Dragan Tesanovic ◽  
...  
Keyword(s):  
Olive Oil ◽  
Induction Period ◽  
Health Benefit ◽  
Sensory Profile ◽  
Chemical Characteristics ◽  
Total Phenols ◽  
Virgin Olive Oils ◽  
Production Region ◽  
Olive Oils ◽  
Olive Cultivars

Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing. The aim of this work was to determine the sensory profile and some main chemical characteristics, as free fatty acids, peroxide value, total phenols content and induction period of virgin olive oils. Oil samples were extracted from a blend of three olive cultivars typical for Libya: Roghiani, Hammudi and Endori, harvested in five different regions of northern Libya in the crop year 2015. Obtained results have shown that investigated olive oil samples were characterized by different sensory profile and chemical characteristics, due to peculiar effect of harvest areas of olive fruit. On the basis of investigated attributes, some oils were of excellent quality, but other were under. The free fatty acid contents varied between 0.73% to 2.78 % of oleic acid, peroxide values ranged from 6.40 mml/kg to 13.65 mmol/kg and induction period from 4.89 h to 18.33 h. The content of total phenols, as especially important compound for health benefit of olive oil, was also significantly various, from 56.0 to 238.3 mg GAE/kg of oil. It can be concluded that the oil from Gharyan production region was quite different from the other Libyans? olive oils. This oil had the best sensory profile, basic chemical quality, oxidative stability and the highest phenolic content.

scholarly journals Comparison and Discrimination of Two Major Monocultivar Extra Virgin Olive Oils in the Southern Region of Peloponnese, According to Specific Compositional/Traceability Markers

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 155 ◽  
Author(s):  
Vasiliki Skiada ◽  
Panagiotis Tsarouhas ◽  
Theodoros Varzakas
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Geographical Area ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Southern Region ◽  
Specific Chemical ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Cultivars

The qualitative characteristics and chemical parameters were determined for 112 virgin olive oil samples of the two dominant olive cultivars in the southern region of Peloponnese, cv. Koroneiki and cv. Mastoides. As no relevant data exist for this geographical area, yet one of the most important olive-growing regions in Greece, this study aimed to evaluate and evidence the differences on specific chemical characteristics of the oils because of their botanical origin. Olive oils of Koroneiki variety were characterized by a three-fold lower concentration in heptadecanoic and heptadecenoic acid compared to oils of cv. Mastoides. In addition, Mastoides oils exhibited higher β-sitosterol and total sterols concentration and lower Δ-5-avenasterol and total erythodiol content compared to Koroneiki olive oils Analysis of variance and principal component analysis of the GC-analyzed olive oil samples showed substantial compositional differences in the fatty acid and sterolic profile between Koroneiki and Mastoides cultivars. Hence, results demonstrate that the fatty acid and sterolic profile can be used as exceptional compositional marker for olive oil authenticity.

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

scholarly journals Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose

Sensors ◽  
2021 ◽  
Vol 21 (7) ◽  
pp. 2298
Author(s):  
Pablo Cano Marchal ◽  
Chiara Sanmartin ◽  
Silvia Satorres Martínez ◽  
Juan Gómez Ortega ◽  
Fabio Mencarelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Low Cost ◽  
Virgin Olive Oil ◽  
General Purpose ◽  
Quality Parameter ◽  
Lasso Regression ◽  
Virgin Olive Oils ◽  
Electronic Noses ◽  
Olive Oils ◽  
Instrumental Technique

The organoleptic profile of a Virgin Olive Oil is a key quality parameter that is currently obtained by human sensory panels. The development of an instrumental technique capable of providing information about this profile quickly and online is of great interest. This work employed a general purpose e-nose, in lab conditions, to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils. The raw data provided by the e-nose were used to extract a set of features that fed a regressor to predict the level of fruity aroma and a classifier to detect the presence of defects. The results obtained were a mean validation error of 0.5 units for the prediction of fruity aroma using lasso regression; and 88% accuracy for the defect detection using logistic regression. Finally, the identification of two out of ten specific sensors of the e-nose that can provide successful results paves the way to the design of low-cost specific electronic noses for this application.

scholarly journals Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1677
Author(s):  
Biagi Angelo Zullo ◽  
Giulia Venditti ◽  
Gino Ciafardini
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Filter Press ◽  
Filtration Process ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Filtration System ◽  
Cellulose Filter ◽  
Initial Contamination

Filtration is a widely used process in the production of extra virgin olive oil. We studied the influence of filtration performed with cotton filters and cellulose filter press on the biotic components of the oily mass containing probiotic traits in two freshly produced monocultivar extra virgin olive oils. The concentration of bacteria was reduced from 100% to 28%, while that of fungi was reduced from 100% to 44% after filtration, according to the filtration system and the initial contamination of the original monocultivar extra virgin olive oil. Compared with the control, the yeast content in the oil samples filtered with cotton filters was reduced from 37% to 11% depending on the cultivar. In the oil filtered with cellulose filter press, the yeast content reduced from 42% to 16%. The viable yeast that passed through the oily mass during the filtration process with cellulose filter press, unlike all the other samples, were unable to survive in the oil after a month of storage. The possible health benefits of compounds from both the biotic and abiotic fraction of the oil, compared to the control, were significantly low when filtered with the cellulose filter press.

scholarly journals Deterioration of Extra Virgin Olive Oil Caused by Different Processes

2017 ◽  
Vol 6 (5) ◽  
pp. 59 ◽  
Author(s):  
Nadia Segura ◽  
Yenny Pinchak ◽  
Natalie Merlinski ◽  
Miguel Amarillo ◽  
Camila Feller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Natural Antioxidants ◽  
Extra Virgin Olive Oil ◽  
Total Phenols ◽  
Olive Oils ◽  
Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

scholarly journals Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽  
2016 ◽  
Vol 5 (1) ◽  
pp. 22 ◽  
Author(s):  
Milena Bucar-Miklavcic ◽  
Terezija Golob ◽  
Vasilij Valencic ◽  
Erika Bester ◽  
Bojan Butinar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Properties ◽  
The Other ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Variety ◽  
End Stage ◽  
Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

scholarly journals Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

2019 ◽  
Vol 57 (4) ◽  
pp. 503-512
Author(s):  
Karolina Brkić Bubola ◽  
Marina Lukić ◽  
Igor Lukić ◽  
Olivera Koprivnjak
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Industry ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Aroma Compound ◽  
Total Phenols ◽  
High Level ◽  
Sensory Profiles ◽  
Oil Filtration

This study investigates the effect of industrial scale filtration of fresh monovarietal virgin olive oil from Buža and Istarska bjelica cultivars on their volatiles, total phenols and sensory characteristics, and compares the oil samples clarified by filtration with those clarified by natural sedimentation/decantation after six months of storage. Filtration had a different effect on volatiles from the oil samples obtained from different cultivars. In the oil from Buža cultivar immediately after filtration only the amount of (Z)-2-pentenol slightly increased, but in Istarska bjelica the oil filtration affected eight compounds (the amount of hexanal, (E)-2-pentenal, (Z)-3-hexenal, (Z)-2-pentenol and (Z)-3-hexen-1-ol increased, while of hexyl acetate, (E)-2-penten-1-ol and (E)-2-hexen-1-ol decreased). In fresh filtered oil from Buža cultivar a slight decrease of total phenols was observed, while in those from Istarska bjelica the decrease was sharp, causing a decrease in the pungency and bitterness. Sedimentation/decantation had advantages over oil filtration of both cultivars, due to improved effect on the preservation of the sensory profile and the level of total phenols. Tentative aroma profiles based on odorant series obtained from the odour activity values were compared to the actual olive oil sensory profiles. These results could have a high level of applications in the olive oil industry for the optimization of the technology for obtaining monovarietal virgin olive oil with preserved specific and typical sensory characteristics, but also may serve experts to choose an appropriate virgin olive oil clarification method prior to analysis of volatile compounds.

Influence of olive cultivars and period of harvest on the contents of Cu, Cd, Pb, and Zn in virgin olive oils

2006 ◽  
Vol 99 (3) ◽  
pp. 525-529 ◽  
Author(s):  
Alberto Angioni ◽  
Maddalena Cabitza ◽  
Maria Teresa Russo ◽  
Pierluigi Caboni
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Cultivars

scholarly journals Traceability of “Tuscan PGI” Extra Virgin Olive Oils by 1H NMR Metabolic Profiles Collection and Analysis

Metabolites ◽  
2018 ◽  
Vol 8 (4) ◽  
pp. 60 ◽  
Author(s):  
Chiara Roberta Girelli ◽  
Laura Del Coco ◽  
Samanta Zelasco ◽  
Amelia Salimonti ◽  
Francesca Luisa Conforti ◽  
...  
Keyword(s):  
Olive Oil ◽  
1H Nmr ◽  
Large Scale ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Added Value ◽  
Metabolic Profiles ◽  
The European Union ◽  
Virgin Olive Oils ◽  
Olive Oils

According to Coldiretti, Italy still continues to hold the European Quality record in extra virgin olive oils with origin designation and protected geographical indication (PDO and PGI). To date, 46 Italian brands are recognized by the European Union: 42 PDO and 4 PGI (Tuscan PGI, Calabria PGI; Tuscia PGI and PGI Sicily). Specific regulations, introduced for these quality marks, include the designation of both the geographical areas and the plant varieties contributing to the composition of the olive oil. However, the PDO and PGI assessment procedures are currently based essentially on farmer declarations. Tuscan PGI extra virgin olive oil is one of the best known Italian trademarks around the world. Tuscan PGI varietal platform is rather wide including 31 specific olive cultivars which should account for at least 95% of the product. On the other hand, while the characteristics of other popular Italian extra virgin olive oils (EVOOs) cultivars from specific geographical areas have been extensively studied (such as those of Coratina based blends from Apulia), little is still known about Tuscan PGI EVOO constituents. In this work, we performed, for the first time, a large-scale analysis of Tuscan PGI monocultivar olive oils by 1H NMR spectroscopy and multivariate statistical analyses (MVA). After genetic characterization of 217 leaf samples from 24 selected geographical areas, distributed all over the Tuscany, a number of 202 micro-milled oil samples including 10 PGI cultivars, was studied. The results of the present work confirmed the need of monocultivar genetically certified EVOO samples for the construction of 1H-NMR-metabolic profiles databases suitable for cultivar and/or geographical origin assessment. Such specific PGI EVOOs databases could be profitably used to justify the high added value of the product and the sustainability of the related supply chain.

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