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

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

Metabolites ◽

10.3390/metabo8040060 ◽

2018 ◽

Vol 8 (4) ◽

pp. 60 ◽

Cited By ~ 9

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

Journal of Chemistry ◽

10.1155/2016/6393962 ◽

2016 ◽

Vol 2016 ◽

pp. 1-7 ◽

Cited By ~ 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.

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

Terpenes and Terpenoids - Recent Advances - Biochemistry ◽

10.5772/intechopen.96254 ◽

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.

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Exploring harmony in extra virgin olive oils and vegetables pairings

Grasas y Aceites ◽

10.3989/gya.0117191 ◽

2020 ◽

Vol 71 (2) ◽

pp. 353

Author(s):

A. Cichelli ◽

L. Cerretani ◽

G. Di Lecce ◽

M. Piochi

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Virgin Olive Oils ◽

Olive Oils ◽

Sensory Effects ◽

Trained Panel

Despite the growing interest in the sensory and healthy properties of extra virgin olive oil (EVOO), the topic of oil-food pairing is practically unexplored. This study systematically explores sensory effects on the flavor and harmony obtained by combining two ingredients (EVOOs and vegetables) and aims to provide practical indications for harmonic oil-vegetable combinations. The approach considered an optimal pairing of five EVOOs combined with five typical raw Italian vegetables characterized by different degrees of bitterness (Artichoke, Late Treviso radicchio, Chioggia radicchio, rocket, Early Treviso radicchio). An Index of Disharmony was computed for each pairing, using intensity ratings given by a trained panel that described EVOOs, vegetables and pairings. The results suggested a flavor congruency principle to enhance the oil-pairing harmony. EVOOs with intense green and bitter flavor maximise harmony when combined with very bitter or very pungent vegetables. EVOOs with moderate green flavor and bitterness seemed best paired with vegetables with low/intermediate bitterness.

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Evaluation and Origin Discrimination of Two Monocultivar Extra Virgin Olive Oils, Cultivated in the Coastline Part of North-Western Greece

Applied Sciences ◽

10.3390/app10196733 ◽

2020 ◽

Vol 10 (19) ◽

pp. 6733

Author(s):

Vasiliki Skiada ◽

Sofia Agriopoulou ◽

Panagiotis Tsarouhas ◽

Panagiotis Katsaris ◽

Eygenia Stamatelopoulou ◽

...

Keyword(s):

Fatty Acid ◽

Olive Oil ◽

Virgin Olive Oil ◽

Total Sterol ◽

Extra Virgin Olive Oil ◽

Mean Value ◽

Virgin Olive Oils ◽

Olive Oils ◽

Quality Aspects ◽

Western Greece

Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers’ protection, prevention of unfair competition, and disruption of the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is of great interest in terms of commercial and quality aspects. The objective of this study was to evaluate and discriminate monovarietal extra virgin olive oils of the two dominant olive cultivars, Lianolia Kerkyras and Koroneiki, produced in the coastline part of Western Greece, based on their chemical characteristics, followed by statistical and chemometric analysis in order to profile for the first time the typical characteristics of Lianolia Kerkyras as well as to identify possible markers for authenticity purpose. A total of 104 olive oil samples were collected. Both cultivars had an overall high quality profile as far as their basic qualitative parameters (free fatty acid, peroxide value, and UV spectrometric indices) are concerned. A higher concentration in the mono-unsaturated oleic acid characterize olive oils of cv. Koroneiki compared to cv. Lianolia Kerkyras, while a clearly higher concentration in the poly-unsaturated linoleic acid was observed in olive oils of cv. Lianolia Kerkyras. In addition, olive oil samples of cv. Koroneiki showed a clear lower total sterols concentration with a percentage of 40.9% not surpassing the required EU Regulatory limit of 1000 mg/kg, an observation which strengthens previous published results of our research group and depicts an overall “intrinsic characteristic” of cv. Koroneiki. As far as the profile of the individual sterols is concerned, Lianolia Kerkyras samples exhibited higher mean value for the total sterol content as well as for β-sitosterol, the major phytosterol in olive oils, compared to the relative values of Koroneiki. Significant differences in the sterolic and fatty acid composition of the examined olive oil samples were shown by means of statistical analysis demonstrating a strong botanical effect and depicting that those compositional markers can be suggested as possible authenticity tools.

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Load of Polycyclic Aromatic Hydrocarbons in Edible Vegetable Oils: Importance of Alkylated Derivatives

Journal of Food Protection ◽

10.4315/0362-028x-67.9.1904 ◽

2004 ◽

Vol 67 (9) ◽

pp. 1904-1913 ◽

Cited By ~ 18

Author(s):

MARÍA D. GUILLÉN ◽

PATRICIA SOPELANA

Keyword(s):

Polycyclic Aromatic Hydrocarbons ◽

Olive Oil ◽

Aromatic Hydrocarbons ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Seed Oils ◽

Virgin Olive Oils ◽

Olive Oils ◽

Wide Range ◽

Polycyclic Aromatic

The presence of polycyclic aromatic hydrocarbons (PAHs) has been studied in different samples of olive oil, extra virgin olive oil, and refined seed oils. A high number of PAHs have been found, with a wide range of molecular weights and in concentrations that are high or even very high compared with the data obtained by other authors, especially in the seed oils. Among the PAHs identified, more than half are alkylated compounds, which account for the major part of the total PAH concentration in some of the samples. The total PAH concentrations in olive oils and extra virgin olive oils are similar, but the former present a higher proportion of heavy PAHs than the latter. The seed oils, in general, have much higher concentrations than the different types of olive oil and their PAH profiles are different. One of the olive oil samples exhibited a PAH distribution similar to that observed in olive pomace oil, suggesting possible adulteration. These data reveal that, in some cases, PAH profile provides useful information in relation to the possible origin of the contamination. We also observed large differences in PAH distribution between oils with the same label but from different batches. PAHs with varying degrees of carcinogenicity have been identified in all the samples, including benzo[a]pyrene, although this PAH was identified neither in the extra virgin olive oils nor in two of the seed oil samples.

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Rapid screening of commercial extra virgin olive oil products for authenticity: Performance of a handheld NIR device

NIR news ◽

10.1177/0960336016687521 ◽

2017 ◽

Vol 28 (1) ◽

pp. 9-14 ◽

Cited By ~ 3

Author(s):

Sanjeewa R Karunathilaka ◽

Ali R Fardin-Kia ◽

Cynthia Srigley ◽

Jin K Chung ◽

Magdi M Mossoba

Keyword(s):

Olive Oil ◽

Near Infrared ◽

Edible Oils ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Oil Products ◽

Rapid Screening ◽

Conformity Index ◽

Virgin Olive Oils ◽

Olive Oils

The performance of a handheld near infrared spectroscopic device was evaluated for the rapid screening of extra virgin olive oil for authenticity. Without any sample preparation, the spectra of authentic reference extra virgin olive oils, refined olive oils, potential adulterants consisting of edible oils, extra virgin olive oil spiked with adulterants, and a total of 93 commercial olive oil products were each rapidly (10 s) measured in the transflection mode. The univariate conformity index and the multivariate supervised soft independent modeling of class analogy classification tools were used to differentiate among the various oils investigated. Out of 88 commercial products labeled extra virgin olive oil, 39 (44%) were classified as belonging to the class of authentic extra virgin olive oils. The results were compared to those recently reported for analyses carried out with a benchtop Fourier transform-near infrared spectrometer.

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Geographical identification of Italian extra virgin olive oil by the combination of near infrared and Raman spectroscopy: A feasibility study

Journal of Near Infrared Spectroscopy ◽

10.1177/09670335211051575 ◽

2021 ◽

pp. 096703352110515

Author(s):

Marco Bragolusi ◽

Andrea Massaro ◽

Carmela Zacometti ◽

Alessandra Tata ◽

Roberto Piro

Keyword(s):

Raman Spectroscopy ◽

Olive Oil ◽

Least Squares ◽

Partial Least Squares ◽

Near Infrared ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Virgin Olive Oils ◽

Olive Oils ◽

Level Data

The potential of the combination of near infrared (NIR) spectroscopy and Raman spectroscopy to differentiate Italian and Greek extra virgin olive oil (EVOO) by geographical origin was evaluated. Near infrared spectroscopy and Raman fingerprints of both study groups (extra virgin olive oil from the two countries) were pre-processed, merged by low-level and mid-level data fusion strategies and submitted to partial least-squares discriminant analysis. The classification models were cross-validated. After low-level data fusion, the partial least-squares discriminant analysis correctly predicted the geographical origins of extra virgin olive oils in cross-validation with 93.9% accuracy, while sensitivity and specificity were 77.8% and 100%, respectively. After mid-level data fusion, the partial least-squares discriminant analysis correctly predicted the geographical origins of extra virgin olive oils in cross-validation with 97.0% accuracy, while sensitivity and specificity were 88.9% and 100%, respectively. In this preliminary study, improved discrimination of Italian extra virgin olive oils was achieved by the synergism of near infrared spectroscopy and Raman spectroscopy as compared to the discrimination obtained by the separate laboratory techniques. This pilot study shows encouraging results that could open a new avenue for the authentication of Italian extra virgin olive oil.

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Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

Foods ◽

10.3390/foods9081120 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1120 ◽

Cited By ~ 2

Author(s):

Anna Różańska ◽

Marina Russo ◽

Francesco Cacciola ◽

Fabio Salafia ◽

Żaneta Polkowska ◽

...

Keyword(s):

Data Analysis ◽

Vitamin E ◽

Olive Oil ◽

Bioactive Compounds ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

The European Union ◽

Extraction Technology ◽

Virgin Olive Oils ◽

Olive Oils

High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well known, and these can be correlated to the presence of vitamin E and phenols. Together with the origin of the olives, extraction technology can influence the chemical composition of extra virgin olive oil. The aim of this study was to investigate the concentration of potentially bioactive compounds in Italian extra virgin olive oils from various sources. For this purpose, vitamin E and phenolic fractions were characterized using high-performance liquid chromatography (HPLC) coupled with fluorescence, photodiode array and mass spectrometry detection in fifty samples of oil pressed at industrial plants and sixty-six samples of oil produced in low-scale mills. Multivariate statistical data analysis was used to determine the applicability of selected phenolic compounds as potential quality indicators of extra virgin olive oils.

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Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO

Molecules ◽

10.3390/molecules24081457 ◽

2019 ◽

Vol 24 (8) ◽

pp. 1457 ◽

Cited By ~ 8

Author(s):

Abbatangelo ◽

Núñez-Carmona ◽

Duina ◽

Sberveglieri

Keyword(s):

Olive Oil ◽

Phase 1 ◽

Volatile Component ◽

Virgin Olive Oil ◽

Principal Component ◽

Extra Virgin Olive Oil ◽

Extraction Process ◽

Storage Conditions ◽

Virgin Olive Oils ◽

Olive Oils

Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of cultivation, soil, tree varieties, and storage conditions. In the present work, an array of metal oxide gas sensors (called S3), in combination with the SPME-GC-MS technique, was applied to the discrimination of different types of olive oil (phase 1) and to the identification of four varieties of Garda PDO extra virgin olive oils coming from west and east shores of Lake Garda (phase 2). The chemical analysis method involving SPME-GC-MS provided a complete volatile component of the extra virgin olive oils that was used to relate to the S3 multisensory responses. Furthermore, principal component analysis (PCA) and k-Nearest Neighbors (k-NN) analysis were carried out on the set of data acquired from the sensor array to determine the best sensors for these tasks and to assess the capability of the system to identify various olive oil samples. k-NN classification rates were found to be 94.3% and 94.7% in the two phases, respectively. These first results are encouraging and show a good capability of the S3 instrument to distinguish different oil samples.

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