scholarly journals EFFECT OF EXTRACTION SYSTEM AND REFINING ON THE STEROL COMPOSITION OF POMACE-OLIVE OILS

2014 ◽  
Vol 10 (3) ◽  
pp. 2329-2340 ◽  
Author(s):  
Kamel ESSID ◽  
Mahmoud TRABELSI ◽  
Mohamed Hédi FRIKHA
Keyword(s):  
Olive Oil ◽  
Seed Oil ◽  
Sterol Composition ◽  
International Standards ◽  
Extraction System ◽  
Olive Oils ◽  
Sterol Profile ◽  
Continuous Chain

Research has been carried out to ascertain the effects of refining and different processing systems on the sterol compositions of pomace-olive oils and especially on the Δ-7-stigmastenol. The International Olive Council imposes limits or ranges for each type of sterol based on the natural levels found in traditional olive oil varieties. The required sterol profile (as % of total sterols) is for the ∆-7-stigmastenol 0.5%. A high content of this compound is non-in compliance with the International Olive Oil Standards and is at the origin of major problems at the level of the exportation because it gives the impression of the presence of seed oil in this olive oil. The sterol composition of the refined pomace-olive oils is non-in conformity with these international standards, because the percentage of Δ-7-stigmastenol exceeds slightly the tolerated limits. This percentage is more important mainly when extraction of oil is with the continuous chain. In refining, the neutralization step is with soda. The content of this compound remain invariable after neutralization by lime.  

scholarly journals Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 292 ◽  
Author(s):  
Paolo Lucci ◽  
Valentina Bertoz ◽  
Deborah Pacetti ◽  
Sabrina Moret ◽  
Lanfranco Conte
Keyword(s):  
Olive Oil ◽  
Marked Effect ◽  
Refining Process ◽  
International Standards ◽  
Oil Refining ◽  
Clear Cut ◽  
Olive Oils ◽  
The Impact ◽  
Hydrolysis Of ◽  
Variation Trends

The impact of the olive oil refining process on major antioxidant compound levels was evaluated by means of UHPLC analysis of lampante olive oils collected at different stages of the refining procedure (degumming, chemical and physical flash neutralization, bleaching, and deodorization). For this purpose, the evolution of the tocopherol fraction was investigated by means of the UHPLC-FL method, while the influence of the refining process on the total hydrolyzed phenolic content was assessed by measuring hydroxytyrosol and tyrosol levels after acid hydrolysis of the phenolic extracts. Refining was found to have a marked effect on total hydroxytyrosol and tyrosol contents, as they are completely removed in the early steps of the refining procedure. In contrast, the variation trends of tocopherols are not always clear-cut, and significant decreases in content from 7% to 16% were only revealed during refining in four out of nine samples. In addition, five of the nine refined oils showed final tocopherol concentrations higher than 200 mg/kg, the limit imposed by international standards regarding the content of such compounds in commercial olive oils. This study supports the need for a revision of the International Olive Oil Council (IOC) standard relative to the limit established for tocopherol addition to refined oils to avoid possible legal and economic trade issues.

scholarly journals Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy)

2013 ◽  
Vol 31 (No. 3) ◽  
pp. 256-263 ◽  
Author(s):  
A.M. Giuffrè ◽  
L. Louadj
Keyword(s):  
European Union ◽  
Olive Oil ◽  
Southern Italy ◽  
Total Sterol ◽  
Sterol Composition ◽  
The European Union ◽  
Crop Season ◽  
Olive Oils ◽  
Calabria Region

Sterol composition was studied for three successive crop seasons in some olive oils extracted from Italian cultivars grown in Reggio Calabria Province, Southern Italy. Three autochthonous cultivars from Calabria Region: Cassanese, Ottobratica, and Sinopolese and seven allochthonous cultivars: Coratina, Itrana, Leccino, Nocellara Messinese, Nociara, Pendolino, and Picholine were investigated. The studied olive oils showed an acceptable sterol composition in accordance with either the European Union or International Olive Oil Council regulations. The Picholine cultivar showed the highest content of total sterol, &beta;-sitosterol, chlerosterol, campesterol, and of cholesterol. The contents of &Delta;<sup>5</sup>-avenasterol, &Delta;<sup>5,24</sup>-stigmastadienol, 24-methylene-cholesterol, and &Delta;<sup>7</sup>-avenasterol were high in Nociara cultivar, whereas Pendolino cultivar had the highest content of sitostanol and Sinopolese cultivar gave the highest content of stigmasterol. Results confirmed the existing significant differences (P &lt; 0.05 and P &lt; 0.01) in the cultivar, crop season, and crop season &times; cultivar. &nbsp;

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.

Detection of Cotton-Seed Oil in Olive-Oil

1880 ◽  
Vol 10 (243supp) ◽  
pp. 3874-3874
Author(s):  
Benjamin Nickels
Keyword(s):  
Olive Oil ◽  
Cotton Seed ◽  
Seed Oil ◽  
Cotton Seed Oil

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 Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1565
Author(s):  
Eleni Kakouri ◽  
Panagiota-Kyriaki Revelou ◽  
Charalabos Kanakis ◽  
Dimitra Daferera ◽  
Christos S. Pappas ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Raman Spectroscopy ◽  
Olive Oil ◽  
Nutritional Value ◽  
Review Paper ◽  
Geographical Origin ◽  
Analytical Techniques ◽  
Volatile Fraction ◽  
Olive Oils ◽  
Infrared And Raman Spectroscopy

Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.

scholarly journals Classification of Greek Olive Oils from Different Regions by Machine Learning-Aided Laser-Induced Breakdown Spectroscopy and Absorption Spectroscopy

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1241
Author(s):  
Nikolaos Gyftokostas ◽  
Eleni Nanou ◽  
Dimitrios Stefas ◽  
Vasileios Kokkinos ◽  
Christos Bouras ◽  
...  
Keyword(s):  
Machine Learning ◽  
Olive Oil ◽  
Absorption Spectra ◽  
Absorption Spectroscopy ◽  
Laser Induced Breakdown Spectroscopy ◽  
Spectroscopic Techniques ◽  
Breakdown Spectroscopy ◽  
Olive Oils ◽  
Laser Induced Breakdown

In the present work, the emission and the absorption spectra of numerous Greek olive oil samples and mixtures of them, obtained by two spectroscopic techniques, namely Laser-Induced Breakdown Spectroscopy (LIBS) and Absorption Spectroscopy, and aided by machine learning algorithms, were employed for the discrimination/classification of olive oils regarding their geographical origin. Both emission and absorption spectra were initially preprocessed by means of Principal Component Analysis (PCA) and were subsequently used for the construction of predictive models, employing Linear Discriminant Analysis (LDA) and Support Vector Machines (SVM). All data analysis methodologies were validated by both “k-fold” cross-validation and external validation methods. In all cases, very high classification accuracies were found, up to 100%. The present results demonstrate the advantages of machine learning implementation for improving the capabilities of these spectroscopic techniques as tools for efficient olive oil quality monitoring and control.

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.

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