Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review

Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.

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Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

South African Journal of Botany ◽

10.1016/j.sajb.2021.05.009 ◽

2021 ◽

Vol 141 ◽

pp. 322-329

Author(s):

Jihed Faghim ◽

Mbarka Ben Mohamed ◽

Mohamed Bagues ◽

Kamel Nagaz ◽

Tebra Triki ◽

...

Keyword(s):

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Phenolic Profile ◽

Olive Oil Quality ◽

Irrigation Effects ◽

South Tunisia

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Effects of the Planting Density on Virgin Olive Oil Quality of “Chemlali” Olive Trees (Olea europaeaL.)

Journal of Agricultural and Food Chemistry ◽

10.1021/jf102724f ◽

2010 ◽

Vol 58 (23) ◽

pp. 12469-12472 ◽

Cited By ~ 7

Author(s):

Mokhtar Guerfel ◽

Chokri Zaghdoud ◽

Khaled Jebahi ◽

Dalenda Boujnah ◽

Mokhtar Zarrouk

Keyword(s):

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Planting Density ◽

Olive Oil Quality ◽

Olive Trees

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Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (Olea europaea L.)

Journal of Oleo Science ◽

10.5650/jos.ess17066 ◽

2017 ◽

Vol 66 (8) ◽

pp. 907-915 ◽

Cited By ~ 4

Author(s):

Mouna Ben Rached ◽

Gianni Galaverna ◽

Martina Cirlini ◽

Dalenda Boujneh ◽

Mokhtar Zarrouk ◽

...

Keyword(s):

Olive Oil ◽

Olea Europaea ◽

Oil Quality ◽

Virgin Olive Oil ◽

Factors Affecting ◽

Olive Oil Quality ◽

Olive Trees ◽

Olea Europaéa

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Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Foods ◽

10.3390/foods10081945 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1945

Author(s):

Soraya Mousavi ◽

Roberto Mariotti ◽

Vitale Stanzione ◽

Saverio Pandolfi ◽

Valerio Mastio ◽

...

Keyword(s):

Olive Oil ◽

Low Temperatures ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Storage Conditions ◽

Legal Limits ◽

The Stability ◽

Storage Temperatures

The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.

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Virgin olive oil quality of hedgerow ‘Arbequina’ olive trees under deficit irrigation

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.7828 ◽

2016 ◽

Vol 97 (3) ◽

pp. 1018-1026 ◽

Cited By ~ 18

Author(s):

José M García ◽

Ana Morales-Sillero ◽

Ana G Pérez-Rubio ◽

Antonio Diaz-Espejo ◽

Antonio Montero ◽

...

Keyword(s):

Olive Oil ◽

Deficit Irrigation ◽

Oil Quality ◽

Virgin Olive Oil ◽

Olive Oil Quality ◽

Olive Trees

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Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process

Foods ◽

10.3390/foods8100457 ◽

2019 ◽

Vol 8 (10) ◽

pp. 457 ◽

Cited By ~ 1

Author(s):

Guerrini ◽

Mari ◽

Barbato ◽

Granchi

Keyword(s):

Olive Oil ◽

Yeast Species ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Extraction Process ◽

Enzymatic Activities ◽

Crop Season ◽

Extraction Processes

In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demonstrated. Therefore, in this work, at first, the yeasts occurring during different extractive processes carried out in a Tuscany oil mill, at the beginning, in the middle, and the end of the harvesting in the same crop season, were quantified. Then, possible effects on quality of EVOO caused by the predominant yeast species, possessing specific enzymatic activities, were evaluated. Yeast concentrations were higher in extraction processes at the end of the harvesting. Twelve yeast species showing different isolation frequencies during olive oil extractive process and according to the harvesting date were identified by molecular methods. The yeast species dominating olive oil samples from decanter displayed enzymatic activities, potentially affecting EVOO quality according to zymogram analysis. HS-SPME-GC-MS analysis of the volatile compounds in commercial EVOO, inoculated with three yeast species (Nakazawaea molendini-olei, Nakazawaea wickerhamii, Yamadazyma terventina), pointed out significant differences depending on the strain inoculated. In conclusion, during the olive oil extractive processes, some yeast species colonize the extraction plant and may influence the chemical and sensory characteristics of EVOO depending on the cell concentrations and their enzymatic capabilities.

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Basic characteristics and quality of virgin olive oil produced in Corfu (cv. Lianolia) and South Albania (cv. Kalinioti)

International Journal of Scientific Research and Management ◽

10.18535/ijsrm/v6i3.ah01 ◽

2018 ◽

Vol 6 (03) ◽

Author(s):

Konstantoula Akrida Demertzi ◽

Christos Roukos ◽

Panagiotis Demertzis

Keyword(s):

Olive Oil ◽

Physicochemical Parameters ◽

Oil Quality ◽

Virgin Olive Oil ◽

Virgin Olive Oils ◽

Olive Oils ◽

Olive Oil Quality ◽

Basic Characteristics ◽

Qualitative Characteristics

In the present study the qualitative characteristics such as peroxide number, absorption coefficients (K232, K270), acidity, total phenols, a-tocopherols, chlorophylls and composition of fatty acids were determined in 19 virgin olive oil samples of “Lianolia” variety cultivated in Corfu and “Kalinioti” variety cultivated in South Albania, harvested in the crop year 2013/2014. Obtained results indicate that all olive oil samples show chemical and physicochemical parameters included in the limits established for virgin olive oils and some of them in the limits for “extra” virgin olive oils. Moreover it was found that the qualitative characteristics of olive oil samples are affected by variety, fruit treatment and the method of olive harvesting (in Corfu olives are collected by hands from plastic nets under the trees, whereas in Albania they are basically collected by hand after falling on the ground). The results of the present study are a first indication of the olive oil quality produced in Corfu and South Albania.

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Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil

Microorganisms ◽

10.3390/microorganisms8050663 ◽

2020 ◽

Vol 8 (5) ◽

pp. 663 ◽

Cited By ~ 1

Author(s):

Biagi Angelo Zullo ◽

Gino Ciafardini

Keyword(s):

Olive Oil ◽

Yeast Species ◽

Antioxidant Activities ◽

Current Knowledge ◽

Oil Quality ◽

Virgin Olive Oil ◽

Triacylglycerol Hydrolysis ◽

Short Period

This review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show in vitro beneficial health effects, such as probiotic and antioxidant activities.

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Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy

Grasas y Aceites ◽

10.3989/gya.0332171 ◽

2018 ◽

Vol 68 (4) ◽

pp. 219 ◽

Cited By ~ 9

Author(s):

R. Aparicio-Ruiz ◽

N. Tena ◽

I. Romero ◽

R. Aparicio ◽

D. L. García-González ◽

...

Keyword(s):

Mathematical Modelling ◽

Shelf Life ◽

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Spectral Features ◽

Olive Oil Quality ◽

Over Time

Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of many compounds change during its shelf-life. These changes reveal the aging of the oil but do not necessarily mean decay in sensory properties, so in some cases an aged oil from healthy olives may be better qualified than a fresh one from olives affected by fermentation. The aim of this work is to analyze different methodologies proposed for assessing the quality of virgin olive oil with implications in freshness and aging of the oil, and to highlight the possibilities of rapid spectrofluorimetric techniques for assessing oil freshness by checking the evolution of pigments during storage. The observed change in the selected spectral features and mathematical modelling over time was compared with the accepted model for predicting the amount of pyropheophytin a, which is based on isokinetic studies. The best regression was obtained for 655 nm (adjusted-R2 = 0.91) wavelength, which matches the distinctive band of pigments. The two mathematical models described in this study highlight the usefulness of pigments in the prediction of the shelf-life of extra virgin olive oil.

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