Effect of crushing temperature on virgin olive oil quality and composition

The objective of the current study was to assess the influence of a modified crushing process and kneading operation on the quality parameters, volatile compounds, and the fatty acid and sterol profiles of virgin olive oil from the Edremit yaglik variety. In the study, olive oil samples were produced in two different processes. The first one was produced without malaxation and the second one was produced with the malaxing process. During crushing, the effect of different temperatures was tested. The results demonstrate that different crushing temperatures generally did not affect the amount of free fatty acids, or peroxide value. Total phenol contents were positively affected by the additional malaxation process. Fatty acids and sterol composition were not significantly altered at different crushing temperatures or during the subsequent malaxation application. PCA enabled a clear classification of the oils obtained from different processing techniques.

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A chemometric strategy to evaluate the comparability of PLS models obtained from quartz cuvettes and disposable glass vials in the determination of extra virgin olive oil quality parameters by NIR spectroscopy

Chemometrics and Intelligent Laboratory Systems ◽

10.1016/j.chemolab.2020.103974 ◽

2020 ◽

Vol 199 ◽

pp. 103974 ◽

Cited By ~ 2

Author(s):

Eleonora Mustorgi ◽

Cristina Malegori ◽

Paolo Oliveri ◽

Maryam Hooshyary ◽

Hayette Bounneche ◽

...

Keyword(s):

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Nir Spectroscopy ◽

Extra Virgin Olive Oil ◽

Quality Parameters ◽

Olive Oil Quality

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Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study

Journal of Analytical Methods in Chemistry ◽

10.1155/2016/7506807 ◽

2016 ◽

Vol 2016 ◽

pp. 1-10 ◽

Cited By ~ 3

Author(s):

Alfredo Escudero ◽

Natividad Ramos ◽

M. Dolores La Rubia ◽

Rafael Pacheco

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Virgin Olive Oil ◽

Quality Criteria ◽

Extra Virgin Olive Oil ◽

Storage Conditions ◽

Quality Parameters ◽

Different Temperatures ◽

Therapeutic Properties

This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority components, which are responsible for the nutritional and therapeutic properties (fatty acids, polyphenols, pigments, and tocopherols), and organoleptic qualities. The quality criteria and limits used in this work are according to International Olive Council. The results contribute to the control of the traSceability for the commercialization of the EVOO.

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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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Identification and Quantification of Olive Oil Quality Parameters Using an Electronic Nose

Agriculture ◽

10.3390/agriculture11070674 ◽

2021 ◽

Vol 11 (7) ◽

pp. 674

Author(s):

Nawaf Abu-Khalaf

Keyword(s):

Olive Oil ◽

Electronic Nose ◽

Chemical Sensor ◽

Chemical Constituents ◽

Oil Quality ◽

Quality Parameters ◽

Signal Acquisition ◽

Good Precision ◽

Olive Oil Quality ◽

Quality Categories

An electronic nose (EN), which is a kind of chemical sensor, was employed to check olive oil quality parameters. Fifty samples of olive oil, covering the four quality categories extra virgin, virgin, ordinary virgin and lampante, were gathered from different Palestinian cities. The samples were analysed chemically using routine tests and signals for each chemical were obtained using EN. Each signal acquisition represents the concentration of certain chemical constituents. Partial least squares (PLS) models were used to analyse both chemical and EN data. The results demonstrate that the EN was capable of modelling the acidity parameter with a good performance. The correlation coefficients of the PLS-1 model for acidity were 0.87 and 0.88 for calibration and validation sets, respectively. Furthermore, the values of the standard error of performance to standard deviation (RPD) for acidity were 2.61 and 2.68 for the calibration and the validation sets, respectively. It was found that two principal components (PCs) in the PLS-1 scores plot model explained 86% and 5% of EN and acidity variance, respectively. PLS-1 scores plot showed a high performance in classifying olive oil samples according to quality categories. The results demonstrated that EN can predict/model acidity with good precision. Additionally, EN was able to discriminate between diverse olive oil quality categories.

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