scholarly journals Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 292 ◽  
Author(s):  
Paolo Lucci ◽  
Valentina Bertoz ◽  
Deborah Pacetti ◽  
Sabrina Moret ◽  
Lanfranco Conte
Keyword(s):  
Olive Oil ◽  
Marked Effect ◽  
Refining Process ◽  
International Standards ◽  
Oil Refining ◽  
Clear Cut ◽  
Olive Oils ◽  
The Impact ◽  
Hydrolysis Of ◽  
Variation Trends

The impact of the olive oil refining process on major antioxidant compound levels was evaluated by means of UHPLC analysis of lampante olive oils collected at different stages of the refining procedure (degumming, chemical and physical flash neutralization, bleaching, and deodorization). For this purpose, the evolution of the tocopherol fraction was investigated by means of the UHPLC-FL method, while the influence of the refining process on the total hydrolyzed phenolic content was assessed by measuring hydroxytyrosol and tyrosol levels after acid hydrolysis of the phenolic extracts. Refining was found to have a marked effect on total hydroxytyrosol and tyrosol contents, as they are completely removed in the early steps of the refining procedure. In contrast, the variation trends of tocopherols are not always clear-cut, and significant decreases in content from 7% to 16% were only revealed during refining in four out of nine samples. In addition, five of the nine refined oils showed final tocopherol concentrations higher than 200 mg/kg, the limit imposed by international standards regarding the content of such compounds in commercial olive oils. This study supports the need for a revision of the International Olive Oil Council (IOC) standard relative to the limit established for tocopherol addition to refined oils to avoid possible legal and economic trade issues.

Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sara Spognardi ◽  
Domenico Vistocco ◽  
Lucio Cappelli ◽  
Patrizia Papetti
Keyword(s):  
Olive Oil ◽  
Purchase Intention ◽  
Virgin Olive Oil ◽  
Blind Test ◽  
Physical Point ◽  
Content Type ◽  
Organic Certification ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
The Impact

PurposeInvestigate the behaviour and the habits of the consumers from central-southern Italy in relation to extra olive oil consumption, focussing on the impact of protected designation of origin (PDO) and EU–organic certification on purchase intention and quality perception.Design/methodology/approachA specific questionnaire was submitted to 160 consumers; a subsample of ten experts, ten semi-experts and ten habitual consumers of olive oil tested, through a blind test first and a normal one then, three Italian samples: an extra-virgin olive oil (EVOO) without certification, an organic EVOO and a PDO EVOO, which were characterised also from a chemical-physical point of view. The answers provided during the tastings were statistically analysed and compared.FindingsPeople interviewed prefer local olive oils; they are positively influenced by PDO/organic certification, while price is not a decisive factor on the purchasing choices. According to tasting panel results: experts gave consistent answers preferring organic olive oil, semi-experts are positively influenced by the PDO brand contrary to what they claimed; non-experts would buy EVOO, although they are positively influenced by the PDO brand and negatively by the organic certification.Practical implicationsOnly knowledge and experience can aid consumers make consistent and aware choices. Information campaigns could help them to distinguish products, correctly identify food attributes and overcome their scepticism towards quality of organic products.Originality/valueFew works investigated the impact of quality and sustainability labelling on perception of olive oils, valuing the consistency between answers provided before and after sensory assessments.

scholarly journals Fertilizer NPK from human urine and olive oil mill wastewaters

2011 ◽  
Vol 1 (3) ◽  
pp. 152-159 ◽  
Author(s):  
Manuel Jimenez Aguilar
Keyword(s):  
Olive Oil ◽  
Human Urine ◽  
Crop Production ◽  
Silty Clay ◽  
Nutrient Contents ◽  
Ammonium N ◽  
Npk Fertilizer ◽  
The Impact ◽  
Hydrolysis Of ◽  
Fresh Urine

The objective of this work was to determine how some wastewater acids could be used to prevent the decomposition of urea into ammonia during storage. The effect of storing human urine with olive oil mill wastewaters (OOMW) or water bubbled with CO2 (BW), was studied. Moreover, the application of two levels of urine dissolved in water OOMW, has been studied in relation to the properties of two soils (loam and silty-clay loam). Our data provide evidence that human urine dissolved in OOMW significantly reduced the release of ammonium-N. Moreover, OOMW and CO2 significantly lowered the pH. A dosage higher 10% OOMW dissolved in fresh urine in volume could inhibit the hydrolysis of the urea for more than 6 months. Moreover, urine-N dissolved in OOMW significantly reduced the emission of nitrates from soils for 3 months, increasing K and P values. The application of urine with BW raised the soil pH and lowered the EC, but had no effect on nutrient contents. Thus, urine dissolved in OOMW and applied to soils could act as NPK-fertilizer. However, the impact of fertilization with human urine–OOMW–CO2 requires further investigation with respect to crop production and pollution.

Olive Oil Refining Process

2013 ◽  
pp. 715-738 ◽  
Author(s):  
M. Victoria Ruiz-Méndez ◽  
Marta R. Aguirre-González ◽  
Susana Marmesat
Keyword(s):  
Olive Oil ◽  
Refining Process ◽  
Oil Refining

scholarly journals Combination of Stable Isotope Analysis and Chemometrics to Discriminate Geoclimatically and Temporally the Virgin Olive Oils from Three Mediterranean Countries

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1855
Author(s):  
Nicasio T. Jiménez-Morillo ◽  
Vera Palma ◽  
Raquel Garcia ◽  
Cristina Barrocas Dias ◽  
Maria João Cabrita
Keyword(s):  
Isotopic Composition ◽  
Olive Oil ◽  
Isotope Analysis ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Isotopic Analysis ◽  
Linear Discriminant ◽  
Olive Oils ◽  
Mediterranean Countries ◽  
The Impact

The knowledge of the isotopic composition of virgin olive oil (VOO) allows the evaluation of authenticity and geographical origin, being an important tool against fraud. This study aimed to assess if VOOs produced in three Mediterranean regions could be discriminated on the basis of multivariate statistical analysis of geoclimatic and isotopic data. A total of 138 geo-referenced VOO samples from Portugal, France and Turkey from two different cultivation years were collected. The isotopic composition (δ13C, δ2H and δ18O) of VOOs was obtained using an elemental analyzer coupled to an isotope ratio mass spectrometer (EA-IRMS). One-way analysis of variance for δ13C, δ2H and δ18O showed some significant differences either between crop years or geoclimatic conditions. Based on multiple regression analyses using meteorological and geographical parameters, a meteoric water line for olive oil from Portugal, France and Turkey, in two harvest years, were created to assess the impact of climate change on their δ2H and δ18O values. Principal component analysis and Linear Discriminant Analysis, used to sort samples according to geoclimatic origin, performed best for French and Portuguese olive oils. In light of the results, multivariate isotopic analysis of VOO samples may discriminate not only between geoclimatic regions but also among cultivation years.

scholarly journals EFFECT OF EXTRACTION SYSTEM AND REFINING ON THE STEROL COMPOSITION OF POMACE-OLIVE OILS

2014 ◽  
Vol 10 (3) ◽  
pp. 2329-2340 ◽  
Author(s):  
Kamel ESSID ◽  
Mahmoud TRABELSI ◽  
Mohamed Hédi FRIKHA
Keyword(s):  
Olive Oil ◽  
Seed Oil ◽  
Sterol Composition ◽  
International Standards ◽  
Extraction System ◽  
Olive Oils ◽  
Sterol Profile ◽  
Continuous Chain

Research has been carried out to ascertain the effects of refining and different processing systems on the sterol compositions of pomace-olive oils and especially on the Δ-7-stigmastenol. The International Olive Council imposes limits or ranges for each type of sterol based on the natural levels found in traditional olive oil varieties. The required sterol profile (as % of total sterols) is for the ∆-7-stigmastenol 0.5%. A high content of this compound is non-in compliance with the International Olive Oil Standards and is at the origin of major problems at the level of the exportation because it gives the impression of the presence of seed oil in this olive oil. The sterol composition of the refined pomace-olive oils is non-in conformity with these international standards, because the percentage of Δ-7-stigmastenol exceeds slightly the tolerated limits. This percentage is more important mainly when extraction of oil is with the continuous chain. In refining, the neutralization step is with soda. The content of this compound remain invariable after neutralization by lime.  

scholarly journals Changes in Chemical Compositions of Olive Oil under Different Heating Temperatures Similar to Home Cooking

2016 ◽  
Vol 4 (1) ◽  
pp. 07-15
Author(s):  
Xueqi Li ◽  
Grant C. Bremer ◽  
Kristen N. Connell ◽  
Courtney Ngai ◽  
Quyen Anh T. Pham ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Oil Quality ◽  
Polar Compounds ◽  
Smoke Point ◽  
Chemical Compositions ◽  
Total Phenols ◽  
Olive Oils ◽  
Home Cooking ◽  
The Impact

Four olive oils with varying amounts of total phenols were exposed to four different heating conditions. Chemical parameters such as free fatty acid, peroxide values, UV absorbency, total phenols, individual phenols, α-tocopherol, squalene, oleocanthal, fatty acid profile and smoke point were measured before and after heating to evaluate the impact of heating conditions on the oils. We found olive oils have reasonably high smoke point that is suitable for typical home-cooking conditions and fresh olive oil with low FFA and high phenolics are important for the conservation of olive oil quality and health benefits.  A larger degree of oxidation occurred as with increase of heating time and temperature, oils with high level of phenols produced less polar compounds than oils with lower levels of phenols, including refined oils. A significant amount of total phenols and individual phenols such as oleocanthal remained after heating at 121 °C for 10 and 20 minutes, most of squalene stay intact even after heating at 220 °C.

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

IFRS IMPLEMENTATION AS ONE OF THE FACTORS FOR IMPROVING THE INVESTMENT CLIMATE IN UKRAINE

2017 ◽  
Author(s):  
Kateryna Sova ◽  
◽  
Natalia Yatsenko ◽  
Denys Zagirniak ◽  
◽  
...  
Keyword(s):  
Financial Reporting ◽  
Direct Investment ◽  
Financial Statements ◽  
International Standards ◽  
Investment Climate ◽  
The European Union ◽  
Economic Activities ◽  
Financial Reporting Standards ◽  
Almost All ◽  
The Impact

The article is devoted to the study of the impact of the introduction of International Financial Reporting Standards (IFRS) on changes in the investment climate in Ukraine. The relevance of the topic is that improving the practice of applying IFRS as a tool for exchanging financial information is one of the key conditions for improving the investment climate in Ukraine. The authors have created the generalized scheme that illustrates the chronological list of enterprises that are required by law to prepare financial statements in accordance with IFRS. It was noted that in 2018, in accordance with Part 2 of Article 12 of the law on accounting and financial reporting in Ukraine and resolution of the Cabinet of Ministers of Ukraine No. 547 from 11.07.2018, the criteria of enterprises that are required to prepare financial statements in accordance with IFRS were updated. This step significantly increased the level of application of international standards due to the adoption of such a decision at the legislative level. The dynamics of the number of IFRS enterprises in Ukraine was analyzed. The analysis showed that over the past three years, the number of almost all enterprises that must apply international standards has been growing. The advantages of using IFRS for different users of financial statements were determined. It was determined that the priority users of IFRS financial statements are investors. At the same time, it was noted that the main advantage for other users of financial statements prepared in accordance with international standards is the improvement of the investment climate. The dynamics of the Investment Attractiveness Index of Ukraine based on the Likert scale in the period from 2016 to 2020 was analyzed. The direct investment receipts to Ukraine from the European Union countries were studied. The dynamics of direct investment in the Ukrainian economy was analyzed for two types of economic activities that should form financial statements in accordance with IFRS, namely, the extractive industry and quarrying, as well as financial and insurance activities.

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