scholarly journals The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 369
Author(s):  
Giacomo Squeo ◽  
Roccangelo Silletti ◽  
Giacomo Mangini ◽  
Carmine Summo ◽  
Francesco Caponio
Keyword(s):  
Virgin Olive Oil ◽  
Monounsaturated Fatty Acids ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Oil Accumulation ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Minor Compounds ◽  
Few Data ◽  
High Level

In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene.

scholarly journals Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 929
Author(s):  
Stefano Farris ◽  
Susanna Buratti ◽  
Simona Benedetti ◽  
Cesare Rovera ◽  
Ernestina Casiraghi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Transmission Rate ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Packaging Materials ◽  
Transparent Plastic ◽  
Virgin Olive Oils ◽  
Oxygen Transmission Rate ◽  
Olive Oils

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K270, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm3/m2 24 h) compared to packaging C (0.23 ± 0.04 cm3/m2 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.

scholarly journals Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Claudia Guillaume ◽  
Leandro Ravetti
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Standard Quality ◽  
Basic Quality

Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND); 1,2-diacylglycerols (DAGs); pyropheophytin a (PPP); and free fatty acids (FFA). This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

scholarly journals Fatty acid ethyl esters in virgin olive oils: a correlation study with the volatile profile

2019 ◽  
pp. 735
Author(s):  
G. Squeo, G. Difonzo, Vito. M. Paradiso, C. Summo, A. Pasqualone, F. Caponio
Keyword(s):  
Fatty Acid ◽  
Ethyl Acetate ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Virgin Olive Oils

Fatty acid ethyl esters are the newest mandatory quality parameters introduced for extra virgin olive oil classification linked to fermentative processes occurring in low-quality olives. Although it is clear the strong linkage of ethyl esters with sensory fermentative defects there is a lack of knowledge about their relationship with specific volatile compounds. Hence, a study was carried out to evaluate the correlation among extra virgin olive oil quality indices and its respective volatile profile with fatty acid ethyl esters. Thirty-five virgin olive oils were collected from local oily industry and analysed for the fatty acid ethyl esters content, the basic quality parameters, the total phenolic content and the volatile profile. The obtained results showed that the fatty acid ethyl esters were negatively correlated to total phenolic compounds (p<0.05) and trans-2-hexenal content (p<0.001) while positively correlated (p<0.001) to ethyl acetate and ethyl acetate/trans-2-hexenal and ethyl acetate/hexanal ratios. Interestingly, ethanol was not correlated at all with the ethyl esters content in oils.

scholarly journals Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1686 ◽  
Author(s):  
Ana Lobo-Prieto ◽  
Noelia Tena ◽  
Ramón Aparicio-Ruiz ◽  
María T. Morales ◽  
Diego L. García-González
Keyword(s):  
Oxidation Process ◽  
Virgin Olive Oil ◽  
Stability Index ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Virgin Olive Oils ◽  
Pet Bottles ◽  
Olive Oils ◽  
Off Flavors ◽  
Mesh Cell

Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.

scholarly journals How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance

2016 ◽  
Vol 11 (6) ◽  
pp. 1934578X1601100 ◽  
Author(s):  
Manel Issaoui ◽  
Guido Flamini ◽  
Sondess Souid ◽  
Alessandra Bendini ◽  
Sara Barbieri ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Olive Oils ◽  
Oil Market ◽  
Minor Compounds ◽  
Consumer Test ◽  
Novel Products

With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as “flavored olive oils”, obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

scholarly journals In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1260
Author(s):  
Enrico Valli ◽  
Andrea Milani ◽  
Ana Srbinovska ◽  
Erica Moret ◽  
Sabrina Moret ◽  
...  
Keyword(s):  
Analytical Procedure ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Simple Method ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Relative Standard ◽  
Sunflower Oils ◽  
Reliable Quantification ◽  
Minor Compounds

Minor compounds in vegetable oils are distributed between free and esterified forms, and the ratio of these two fractions could represent an important parameter for assessment of oil authenticity. A simple method based on offline SPE-GC-FID for the analysis of free and esterified hydroxylated minor compounds in olive and sunflower oils has been developed and in-house validated. A satisfactory repeatability relative standard deviation (<7.5%) was obtained in all cases. The method, which requires simple instrumentation, allows for reliable quantification in a single chromatographic run with the advantages of minimizing sample manipulation, use of toxic solvents and reagents, and time consumption. The analytical procedure was applied to pure oil samples, including 15 authentic extra virgin olive oils collected from different European countries (Spain, Italy, Greece, and Portugal). Finally, the proposed SPE-GC-FID methodology could detect changes in the ratio between the free and esterified forms in pure extra virgin olive oil when mixed with refined sunflower oil at different percentages of 2, 5, 10, 15, and 20% (w/w) to simulate adulteration.

scholarly journals Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening

2018 ◽  
Vol 28 (1) ◽  
pp. 48-57 ◽  
Author(s):  
Carmen Mena ◽  
Alejandra Z. González ◽  
Raúl Olivero-David ◽  
María Ángeles Pérez-Jiménez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Wide Range ◽  
Sensorial Quality ◽  
Olive Ripening

The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.

scholarly journals The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability

2021 ◽  
Vol 33 (1) ◽  
pp. 61-72
Author(s):  
Pierluigi Plastina ◽  
Rosa Tundis ◽  
Chiara La Torre ◽  
Vincenzo Sicari ◽  
Angelo Maria Giuffré ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Induction Time ◽  
Quality Parameters ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Virgin Olive Oils ◽  
Capsicum Baccatum ◽  
Olive Oils ◽  
The Impact

This study aimed to evaluate the influence of Capsicum baccatum L. Aji Angelo and Bishop crown cultivars to the quality parameters of flavoured olive oils (FOOs) obtained by the addition of both fresh and dried pepper powders (1%) to Dolce di Rossano and Roggianella monovarietal extra virgin olive oils (EVOOs). First, pepper extracts were investigated for their total phenolic, flavonoid, carotenoid content as well as phenolic acids, fatty acid profile, and vitamin C and E content. In order to evaluate the impact of both fresh and dried peppers on the oxidative stability of FOOs, the Rancimat test was applied. 2,2-Azinobis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ?-carotene bleaching (B-CB) and ferric reducing antioxidant power (FRAP) assays were used to investigate the antioxidant potential. Bishop crown dried extracts showed the highest phenolic, carotenoid and vitamin content, whereas Aji Angelo had the highest amount of capsaicinoids. Among EVOOs, Roggianella EVOO showed the highest antioxidant activity as well as the highest induction time (39.6 h). Remarkably, FOO obtained by the addition of Bishop crown dried pepper extract to Roggianella EVOO showed a higher induction time (44.9 h) with respect to the corresponding EVOO.

scholarly journals The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2886
Author(s):  
Nuno Rodrigues ◽  
Kevin Silva ◽  
Ana C. A. Veloso ◽  
José Alberto Pereira ◽  
António M. Peres
Keyword(s):  
Electronic Nose ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Virgin Olive Oils ◽  
Phenolic Contents ◽  
Olive Oils ◽  
Classification Tool ◽  
Sensory Profiles ◽  
Non Destructive ◽  
Flavoring Agent

Cv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the total phenolic contents, whereas oxidative stability was dependent on the flavoring agent (a slight increase for rosemary and a decrease for cinnamon and garlic). Flavoring also had a significant impact on the sensory profiles. Unflavored oils, cinnamon, and garlic flavored oils had a fruity-ripe sensation while rosemary flavored oils were fruity-green oils. Fruit-related sensations, perceived in unflavored oils, disappeared with flavoring. Flavoring decreased the sweetness, enhanced the bitterness, and did not influence the pungency of the oils. According to the EU regulations, flavored oils cannot be commercialized as EVOO. Thus, to guarantee the legal labelling requirement and to meet the expectations of the market-specific consumers for differentiated olive oils, a lab-made electronic nose was applied. The device successfully discriminated unflavored from flavored oils and identified the type of flavoring agent (90 ± 10% of correct classifications for the repeated K-fold cross-validation method). Thus, the electronic nose could be used as a practical non-destructive preliminary classification tool for recognizing olive oils’ flavoring practice.

scholarly journals Yöresel Bazı Bitkiler ile Aromatize Edilen Zeytinyağlarının Stabilitelerinin Araştırılması

2021 ◽  
Vol 9 (9) ◽  
pp. 1658-1668
Author(s):  
Buket Aydeniz-Guneser
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Plant Materials ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Local Plants

The aims of this study were to evaluate the total phenolic and pigment contents of five edible plants collected from Eastern Black Sea region and to test the storage stability of extra virgin olive oils aromatized with traditionally consumed plants. Aromatized extra virgin olive oils were prepared by addition of dry forms of local plants such as mendek (Aegopodium podagraria L.), çalıçilek (Vaccinium myrtillus L.), galdirik (Trachystemon orientalis L.), sakarca (Ornithogalum umbellatum L.) and hırnık (Diospyros lotus L.). Changes in the quality status of extra virgin olive oil were monitored with free fatty acid, peroxide value, total phenol content, pheophtyin a, lutein and beta carotene analyses during 5-month storage period at 24°C. Furthermore, hue and chrome values, total phenolic, chlorophyll and carotene contents were also analysed to determine the characteristic properties of plant samples. The addition of mendek and çalıçilek have remarkable effects on the transfer of phenolic compounds and pigments from plants to oil during all storage. It was determined that the addition of plant materials can improve the oil stability and cause to a lower free fatty acid and peroxide values in aromatized extra virgin olive oils. Obtained findings suggest that the aromatized olive oils with local plants is sensorial and nutritionally acceptable and can be used safely in aromatization and preparation of healthy and tasty foods at non-thermal process.

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