scholarly journals Sustainability Certification, a New Path of Value Creation in the Olive Oil Sector: The ITALIAN Case Study

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 501
Author(s):  
Luca Lombardo ◽  
Camilla Farolfi ◽  
Ettore Capri
Keyword(s):  
Olive Oil ◽  
Value Creation ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Qualitative Properties ◽  
Virgin Olive Oils ◽  
Italian Case ◽  
Oil Sector ◽  
Development And Evolution

The Italian extra virgin olive oil supply chain has considerable potential for embarking on a path of sustainable development and evolution. In Italy, the great variety heritage and the different pedo-climatic characteristics result in local olive growing systems with different management techniques, producing extra virgin olive oils that are strictly entwined to the territory, with peculiar qualitative properties. Nevertheless, numerous criticalities have been traditionally eroding the competitiveness of Italian olive growing that could find in sustainability certifications, a lasting driver of value creation. Shared standardizations and certifications that include the three pillars of sustainability are therefore necessary for the development of the process.

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 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.

scholarly journals A Case Follow-Up Report: Possible Health Benefits of Extra Virgin Olive Oil

2004 ◽  
Vol 4 ◽  
pp. 853-858 ◽  
Author(s):  
Said Shahtahmasebi ◽  
Shahnaz Shahtahmasebi
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Well Being ◽  
Extra Virgin Olive Oil ◽  
Blood Cholesterol ◽  
Healthy Population ◽  
Intraindividual Variation ◽  
Cholesterol Levels

In the course of a case study, a number of issues regarding the dynamics of blood cholesterol levels were identified. In this follow-up report, these issues are addressed. For example, issues of past behaviour and seasonality, intraindividual variation, and nonstationarity appear important over and above controllable variables such as diet and exercise. In this report, we conceptualise an alternative protective role for the dynamic blood cholesterol levels in a healthy population. Furthermore, regular consumption of extra virgin olive oil as produced in this case study may interact with the dynamics of cholesterol naturally. We recommend that future studies of this kind ought to include a time series of blood cholesterol based on daily measurements or intervals much shorter than the bimonthly measurements and to include measures of overall well being as covariates.

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 A Social Analysis of the Olive Oil Sector: The Role of Family Business

Resources ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 151 ◽  
Author(s):  
D’Adamo ◽  
Falcone ◽  
Gastaldi ◽  
Morone
Keyword(s):  
Olive Oil ◽  
Family Business ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Policy Support ◽  
Social Analysis ◽  
Olive Oil Mills ◽  
Oil Sector ◽  
Residential Market

Extra-virgin olive oil (EVOO) is one of the most popular products in Mediterranean diet. Spain produces about 52% of olive oil with the presence of larger firms; Italy follows with a share of 9% and a production structure characterized instead by small family businesses. A social analysis, based on a multiple-questionnaire, has analyzed the perspectives of 500 consumers conferring their olives to a family-owned olive oil mills (OOMs). This work aims to assess the role of family business evaluating the opportunities associated with the development of circular economy (CE) models. Results show that Italian consumers’ preferences give attention to the use of natural resource and the olive oil is perceived as a natural product. In addition, family owned-OOMs provide a great sense of trust and the relevant role of family within the entire life cycle of olive oil is demonstrated. OOMs that work for residential market are strongly preferred to industrial ones being able to manage single lots of olives belonging to the same customers’ land. The recovery of some by-products represents an opportunity for OOMs and policy support is required to favor the needed generational change, whose absence is perceived as a serious obstacle to the future development of the sector along circularity principles.

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 A framework for food traceability: case study – Italian extra-virgin olive oil supply chain

2020 ◽  
Vol 11 (1) ◽  
pp. 50-60 ◽  
Author(s):  
Rosita Guido ◽  
◽  
Giovanni Mirabelli ◽  
Enrico Palermo ◽  
Vittorio Solina ◽  
...  
Keyword(s):  
Supply Chain ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Food Traceability ◽  
Oil Supply

scholarly journals The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months

2013 ◽  
Vol 54 (2) ◽  
pp. 2008-2015 ◽  
Author(s):  
N. Mulinacci ◽  
F. Ieri ◽  
G. Ignesti ◽  
A. Romani ◽  
M. Michelozzi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Freezing Process ◽  
Over Time

scholarly journals Terpene Compounds of New Tunisian Extra-Virgin Olive Oil: Effect of Ripening Stage

2021 ◽  
Author(s):  
Bechir Baccouri ◽  
Imene Rajhi
Keyword(s):  
Olive Oil ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Solid Phase Micro Extraction ◽  
Ripening Stage ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Volatile Profiles ◽  
Flame Ionisation

The volatile profiles of Tunisian virgin olive oils were established by solid phase micro-extraction (SPME) and gas chromatography (GC), using flame ionisation and mass spectrometer detectors. Terpenes compounds were identified and characterized. Limonene, the main terpene compound extracted by SPME, characterized the studied olive oil. Significant differences in the proportions of terpenes constituents from oils of different maturity index were detected. The results demonstrated that the accumulation of the terpenes compounds in the studied oils obtained from different ripeness stage was strictly connected with the ripeness stage.

The Success Factors of Food Events: The Case Study of Umbrian Extra Virgin Olive Oil

2015 ◽  
Vol 22 (2) ◽  
pp. 147-167 ◽  
Author(s):  
Andrea Marchini ◽  
Chiara Riganelli ◽  
Francesco Diotallevi
Keyword(s):  
Olive Oil ◽  
Success Factors ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil
Sign in / Sign up

Export Citation Format

Share Document