scholarly journals On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 6007
Author(s):  
Aspasia Mastralexi ◽  
Maria Z. Tsimidou
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Tocopherol Content ◽  
Alpha Tocopherol ◽  
Radical Scavenger ◽  
Hydrogen Atoms ◽  
Mean Values ◽  
Squalene Content ◽  
The Mean ◽  
Olive Ripening

This work is a continuation of efforts to establish the nutritional profile of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki and to strengthen its positioning in the global VOO landscape. VOOs produced at an industrial scale in different olive mills of the Chalkidiki (Greece) regional unit as well as VOOs obtained at the laboratory scale from drupes of different maturity stages for four consecutive harvesting years were examined for their squalene (SQ) content using both HPLC and GC procedures. The mean values of SQ were found to be 4228 (HPLC) and 4865 (GC) mg/kg oil (n = 15) and were of the same magnitude as that in VOOs from cv Koroneiki (4134 mg/kg, n = 23). Storage of VOOs in the dark at room temperature for 18 months indicated an insignificant mean SQ content loss (~2%) in comparison to a mean loss of 26% for alpha-tocopherol content. This finding strengthens our view that SQ does not act as a radical scavenger that donates hydrogen atoms to the latter. The four consecutive harvest years studied indicated a clear declining trend in VOO SQ concentration upon olive ripening. To our knowledge, this is the first systematic work concerning the SQ content of Chondrolia Chalkidikis and Chalkidiki VOOs.

Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil

2016 ◽  
Vol 97 (5) ◽  
pp. 1443-1450 ◽  
Author(s):  
Lucia Morrone ◽  
Sabrina Pupillo ◽  
Luisa Neri ◽  
Giampaolo Bertazza ◽  
Massimiliano Magli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Characteristics ◽  
Olive Ripening

Fast Automated Determination of Total Tocopherol Content in Virgin Olive Oil Using a Single Multicommuted Luminescent Flow Method

2017 ◽  
Vol 10 (7) ◽  
pp. 2125-2131 ◽  
Author(s):  
Felipe J. Lara-Ortega ◽  
Bienvenida Gilbert-López ◽  
Juan F. García-Reyes ◽  
Antonio Molina-Díaz
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Tocopherol Content ◽  
Total Tocopherol ◽  
Flow Method ◽  
Total Tocopherol Content ◽  
Automated Determination

Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening

2015 ◽  
Vol 117 (3) ◽  
pp. 389-397 ◽  
Author(s):  
Abdelhakim Bakhouche ◽  
Jesús Lozano-Sánchez ◽  
Mohamed Bengana ◽  
Alberto Fernández-Gutiérrez ◽  
Antonio Segura-Carretero
Keyword(s):  
Olive Oil ◽  
Time Course ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Olive Ripening

Influence of Picual Olive Ripening on Virgin Olive Oil Alteration and Stability during Potato Frying

2014 ◽  
Vol 62 (48) ◽  
pp. 11637-11646 ◽  
Author(s):  
Raul Olivero-David ◽  
Carmen Mena ◽  
M. Angeles Pérez-Jimenez ◽  
Blanca Sastre ◽  
Sara Bastida ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Ripening

scholarly journals The Effect of Using Different Levels of Thinner Olive Oil (Extra Virgin Olive Oil) on the Viability and Abnormality of Spermatozoa and pH of the Semen Duroc Pigs

2021 ◽  
Vol 3 (2) ◽  
pp. 55-66
Author(s):  
Stefanus Nahak ◽  
Agustinus Agung Dethan ◽  
Paulus Klau Tahuk
Keyword(s):  
Olive Oil ◽  
Ph Value ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
North Central ◽  
Randomized Design ◽  
The Mean ◽  
Completely Randomized Design ◽  
Different Levels

         This study aims to determine the effect of using different levels of thinner olive oil (extra virgin olive oil) on the viability and abnormality of spermatozoa and the pH of the semen of duroc pigs. The research took place in September 2020 in Noenebu, Tapenpah Village, Insana District, North Central Timor Regency, and the Laboratory of the Faculty of Agriculture, University of Timor. This study used a completely randomized design (CRD) with 4 treatments and 5 replications.  Treatment R1 consist of 10% tris solution, 10% olive oil, 80% semen; R2 treatment consist of 15% tris solution, 15% olive oil, 70% semen; R3 treatment consist of 20% tris solution, 20% olive oil, 60% semen, and R4 treatment consist of 25% tris solution, 25% olive oil, 50% semen. The results showed that the effect of different treatments was very significant (P <0.01) on the viability of spermatozoa. The mean spermatozoa viability of each treatment was R1 of 89 ± 2.57%, R2 of 76.9 ± 12.51%, R3 of 62.8 ± 3.11%, and R4 treatment of 41.2 ± 15, 38%. The spermatozoa abnormalities were significantly different (P <0.05). Where the abnormality of the spermatozoa in treatment R1 was 8.8 ± 1.30%, R2 was 10.4 ± 1.67%, R3 was 11.6 ± 1.81%, and R4 was 14.4 ± 3.78%. The degree of acidity (pH) of the semen was not significantly different between treatments. The pH value of each treatment was R1 of 7.92 ± 0.83, R2 of 8.04 ± 0.54, R3 of 7.96 ± 0.39; and R4 treatment of 8.06 ± 0.64. It can be concluded that the addition of 10% to 20% olive oil can maintain the viability and abnormality of duroc boar male spermatozoa. However, the use of olive oil up to 20% does not affect to degree of acidity of the semen produced.    

scholarly journals Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-related Compounds (Phenols and Volatiles)

2021 ◽  
Author(s):  
Leeanny Caipo ◽  
Ana Sandoval ◽  
Betsabet Sepúlveda ◽  
Edwar Fuentes ◽  
Rodrigo Valenzuela ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Principal Component ◽  
Extra Virgin Olive Oil ◽  
Storage Condition ◽  
Storage Conditions ◽  
Alpha Tocopherol ◽  
The Impact

Abstract: Commercialization of extra virgin olive oil (EVOO) requires a best before date recom-mended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its &lsquo;extra virgin&rsquo; category. However, in-adequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed determining physicochemical parameters, the profiles of phenols, volatile compounds, &alpha;-tocopherol and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 &deg;C in darkness and 23 &deg;C with light, differed from the oils stored at 30 and 40 &deg;C in darkness. The former were associated with higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein and ligstroside derivatives, which also increased with storage time. E-2-Nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 &deg;C. Therefore, early oxidation in EVOO could be monitored by measuring E2-Nonenal levels.

scholarly journals Characterization of ‘Castellana’ Virgin Olive Oils with Regard to Olive Ripening

2018 ◽  
Vol 28 (1) ◽  
pp. 48-57 ◽  
Author(s):  
Carmen Mena ◽  
Alejandra Z. González ◽  
Raúl Olivero-David ◽  
María Ángeles Pérez-Jiménez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Wide Range ◽  
Sensorial Quality ◽  
Olive Ripening

The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

2004 ◽  
Vol 52 (11) ◽  
pp. 3649-3654 ◽  
Author(s):  
Annalisa Rotondi ◽  
Alessandra Bendini ◽  
Lorenzo Cerretani ◽  
Matteo Mari ◽  
Giovanni Lercker ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Organoleptic Properties ◽  
Olive Ripening

scholarly journals Prediction of olive ripening degree combining image analysis and FT-NIR spectroscopy for virgin olive oil optimisation

Food Control ◽  
2020 ◽  
pp. 107755
Author(s):  
Cristina Alamprese ◽  
Silvia Grassi ◽  
Alessio Tugnolo ◽  
Ernestina Casiraghi
Keyword(s):  
Image Analysis ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Nir Spectroscopy ◽  
Olive Ripening

scholarly journals Effect of Nanoherbal Andaliman (Zanthoxylum acanthopodium) and Extra Virgin Olive Oil Combination on Preeclamptic Rats Liver Histology

2019 ◽  
Vol 7 (14) ◽  
pp. 2226-2231 ◽  
Author(s):  
Putri Cahaya Situmorang ◽  
Syafruddin Ilyas ◽  
Salomo Hutahaean ◽  
Rosidah Rosidah
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Negative Control ◽  
Pregnant Rats ◽  
Hydropic Degeneration ◽  
Significant Difference ◽  
The Mean ◽  
Hepatocyte Cells ◽  
Average Damage

BACKGROUND: Andaliman (Zanthoxylum acanthopodium) is a spice traditional Northen Sumatera, Indonesia and these fruits contain alkaloids, steroids and terpenoids. Extra Virgin Olive Oil (EVOO) contains antioxidants. Combination of this plant have activities to reduce preeclampsia. AIM: To know the safety of the combination of nano herbal andaliman and Extra virgin olive oil (EVOO) on preeclampsia patients’ liver. METHODS: Pregnant rats were made to have preeclampsia with 3 ml of NaCl 6% injections. This research consists of 5 groups: K- (negative control): normal pregnant rats, K+: preeclampsia rats; P1: PE rats were given nano herbal andaliman 1 ml EVOO / day / 20 gBW from the 13th to the 19th day of pregnancy, P2: PE rats were given nano herbal andaliman 100 mg/day / 200 gBW from the 13th to the 19th day of pregnancy, P3: PE was given the combination of 1 ml EVOO/day / 200 gBW and andaliman nano herbal 100 mg/day/200 gBW on the 13th day of pregnancy to the 19th day given orally. Then on the 20th day of pregnancy, the subjects were dissected. RESULTS: There were significant differences (p < 0.05) on the value of SGOT, SGPT, and the average damage of the hepatocyte cells except parenchymatous degeneration after being given the nano herbal andaliman and EVOO. The compared mean of normal hepatocytes cell, hydropic degeneration and necrosis value between all groups were p < 0.05 and p < 0.01 compared to (K-). The non-significant difference was found in the mean of parenchymatous degeneration between the groups (p = 0.058). CONCLUSION: The combination of nano herbal andaliman (Zanthoxylum acanthopodium) and EVOO affected the level of necrosis in hepatocyte cells on preeclampsia rats.

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