scholarly journals Shelf-Life Evaluation of “San Marzano” Dried Tomato Slices Preserved in Extra Virgin Olive Oil

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1706
Author(s):  
Vincenzo Sicari ◽  
Mariarosaria Leporini ◽  
Rosa Romeo ◽  
Marco Poiana ◽  
Rosa Tundis ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Antioxidant Activities ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acids Profile ◽  
Life Evaluation ◽  
Lycopene Content ◽  
Ancient Times ◽  
Β Carotene

Since ancient times, vegetables have been preserved in oil, to be consumed throughout the year, and not just during the period in which they were harvested. Dried tomato slices in Extra Virgin Olive Oil (EVOO) are one of the most famous Italian preserves. This is the first study which aimed to investigate the shelf-life parameters of this preserve during the 12 months of storage in both light and dark conditions. For this purpose, quality and CIELab color parameters were analysed in EVOO alone and as preserving liquid; total phenols and carotenoids content as well as β-carotene and lycopene content, a fatty acids profile, and antioxidant activities were examined. Results showed that samples stored in the dark are protected against degradative processes. Moreover, after 6 months of storage, the EVOO used as preserving liquid is enriched by the phytochemicals contained in dried tomato slices. This enrichment of EVOO by tomato bioactive compounds is reflected in the increase in the antioxidant activity of the oil independently by the presence of light during storage.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase

2017 ◽  
Vol 40 ◽  
pp. 52-57 ◽  
Author(s):  
V. Andreou ◽  
G. Dimopoulos ◽  
Z. Alexandrakis ◽  
G. Katsaros ◽  
D. Oikonomou ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Yield Increase ◽  
Life Evaluation

scholarly journals Effects of foal presence at milking and dietary extra virgin olive oil on jennet milk fatty acids profile

2009 ◽  
Vol 8 (sup2) ◽  
pp. 712-714
Author(s):  
Cristina Giosué ◽  
Judith Louise Capper ◽  
Giuseppe Maniaci ◽  
Dale Elton Bauman ◽  
Francesca Mazza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Milk Fatty Acids ◽  
Fatty Acids Profile

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 Olive Oil: Nutritional Applications, Beneficial Health Aspects and its Prospective Application in Poultry Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Rana M. Bilal ◽  
Chunjie Liu ◽  
Haohan Zhao ◽  
Yanzhou Wang ◽  
Mayada R. Farag ◽  
...  
Keyword(s):  
Olive Oil ◽  
Antioxidant Activities ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Monounsaturated Fatty Acids ◽  
Farm Animals ◽  
Poultry Production ◽  
Oxidative Balance ◽  
Olive Trees

Plant polyphenols have promoting health features, including anti-mutagenic, anti-inflammatory, anti-thrombotic, anti-atherogenic, and anti-allergic effects. These polyphenols improve the immune system by affecting the white blood cell proliferation, as well as by the synthesis of cytokines and other factors, which contribute to immunological resistance. Olive trees are one of the most famous trees in the world. Whereas, olive olive oil and derivatives represent a large group of feeding resource for farm animals. In recent years, remarkable studies have been carried out to show the possible use of olive oil and derivatives for improvement of both animal performance and product quality. In vivo application of olive oil and its derived products has shown to maintain oxidative balance owing to its polyphenolic content. Consumption of extra virgin olive oil reduces the inflammation, limits the risk of liver damage, and prevents the progression of steatohepatitis through its potent antioxidant activities. Also, the monounsaturated fatty acids content of olive oil (particularly oleic acid), might have positive impacts on lipid peroxidation and hepatic protection. Therefore, this review article aims to highlight the nutritional applications and beneficial health aspects of olive oil and its effect on poultry production.

Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

Food Control ◽  
2013 ◽  
Vol 30 (2) ◽  
pp. 606-615 ◽  
Author(s):  
Jesus Lozano-Sánchez ◽  
Alessandra Bendini ◽  
Rosa Quirantes-Piné ◽  
Lorenzo Cerretani ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
And Storage ◽  
By Products

Shelf life of extra virgin olive oil manufactured with combined microwaves and megasonic waves at industrial scale

LWT ◽  
2021 ◽  
pp. 111345
Author(s):  
Miguel Amarillo ◽  
Adriana Gámbaro ◽  
Ana Claudia Ellis ◽  
Bruno Irigaray ◽  
Jimena Lázaro ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Industrial Scale

scholarly journals Nitrogen Headspace Improves the Extra Virgin Olive Oil Shelf-Life, Preserving Its Functional Properties

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 331 ◽  
Author(s):  
Antonella Smeriglio ◽  
Giovanni Toscano ◽  
Marcella Denaro ◽  
Clara De Francesco ◽  
Simona Agozzino ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Functional Properties ◽  
Virgin Olive Oil ◽  
Bioactive Compound ◽  
Extra Virgin Olive Oil ◽  
Milling Process ◽  
Health Claims ◽  
Antioxidant Power ◽  
New Research

The functional foods field has recently evolved due to new research being carried out in the food area and greater regulations; these factors have contributed to the creation of health claims, and to the increasing attention that consumers give to health-promoting food products. The aim of this research was to improve the shelf-life of a typical functional food of the Mediterranean diet, the Extra Virgin Olive Oil (EVOO). We focused our attention on the standardization and validation of a production process, starting from the cultivation and harvesting of the olives, which would guarantee a product of quality in terms of bioactive compound content. Furthermore, a methodology/procedure to preserve them in the best way over a long period of time, in order to guarantee the consumer receives a product that retains its functional and organoleptic native properties, was evaluated. The monitoring of biological cultivations, harvesting, milling process, and storage, as well as careful quality control of the analytical parameters (e.g., contents of polyphenols, α-tocopherol, fatty acids, acidity, peroxides, dienes, trienes, ΔK, and antioxidant power) showed that, under the same conditions, a nitrogen headspace is a discriminating factor for the maintenance of the functional properties of EVOO.

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