scholarly journals Effect of gamma irradiation on the total antioxidant capacity and sterols contents in Kaissy variety extra virgin olive oil

2018 ◽  
Vol 9 (1) ◽  
pp. 47-55
Author(s):  
M. AL-Bachir ◽  
Y. Koudsi ◽  
T. Alhaddad ◽  
A.W. Allaf
Keyword(s):  
Gamma Irradiation ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Total Antioxidant Capacity ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Total Antioxidant

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.

Antioxidant Capacity of Blood after Extra Virgin Olive Oil Intake in Human Volunteers

2010 ◽  
pp. 915-923 ◽  
Author(s):  
Cristina Samaniego-Sánchez ◽  
Jose Javier Quesada-Granados ◽  
Maria Rosa Sánchez-Navarro ◽  
Herminia López-Garcia de la Serrana ◽  
Maria Carmen López-Martinez
Keyword(s):  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Human Volunteers

Evolution of Minor Polar Compounds and Antioxidant Capacity during Storage of Bottled Extra Virgin Olive Oil

2007 ◽  
Vol 55 (4) ◽  
pp. 1315-1320 ◽  
Author(s):  
Annalisa Romani ◽  
Chiara Lapucci ◽  
Claudio Cantini ◽  
Francesca Ieri ◽  
Nadia Mulinacci ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds

scholarly journals Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon

Biomolecules ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 313 ◽  
Author(s):  
Kin Sum Leung ◽  
Ho Hang Leung ◽  
Ching Yu Wu ◽  
Jean-Marie Galano ◽  
Thierry Durand ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Omega 3 ◽  
Epa And Dha ◽  
Pan Frying

Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capacity, and the condiment with the highest capacity was selected for its effect on lipid oxidation of salmon. The changes in fatty acids and lipid peroxidation of salmon, during pan-frying with the selected condiment (olive oil infused with rosemary, RO(infused)), were compared with salmon prepared in extra virgin olive oil, olive oil, or without oil. The total saturated fatty acid was found to be less in pan fried salmon with RO(infused). None of the oil type conserved EPA- and DHA-content in salmon. However, RO(infused) lowered lipid peroxidation by lessening hydroperoxide and 4-HNE formation, but not the other related products (HDHA, HETE, isoprostanes). Our observation indicates that the antioxidant capacity of RO(infused), when it is incorporated with food, becomes limited.

scholarly journals Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

2017 ◽  
Vol 68 (2) ◽  
pp. 189 ◽  
Author(s):  
A. Y. Aydar ◽  
N. Bağdatlıoğlu ◽  
O. Köseoğlu
Keyword(s):  
Olive Oil ◽  
Initial Temperature ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Maximum Level ◽  
Extra Virgin Olive Oil ◽  
Extraction Yield ◽  
Ultrasound Assisted Extraction ◽  
Total Antioxidant ◽  
Experimental Values

In this study, the effects of different extraction parameters including ultrasound time, temperature and malaxation time on olive oil quality were investigated. The extraction variables ultrasound initial temperature (20–50 °C), ultrasound time (2–10 min) and malaxation time (30–50 min) were studied to obtain ideal conditions of ultrasonic treatment on the olive paste for obtaining of a greater yield in the extraction of oil, while maintaining a maximum level of commercial quality. To evaluate the level of commercial quality, absorbance in the UV region, peroxide (PV) and free acidity values (AV), the total chlorophyll, carotenoid, phenol contents, total antioxidant activity and sensory analysis of EVOOs extracted from Edremit cultivar were determined. The optimum conditions were found to be 50 °C, 2 min and 43.23 min for ultrasound initial temperature, sonication time and malaxation time, respectively. This optimal condition gave an extraction yield of 8.25 % and the acidity value of 0.24 mg oleic acid/100 g olive oil. The experimental values obtained under optimal conditions were in agreement with the theoretical values.

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