scholarly journals Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

2017 ◽  
Vol 68 (2) ◽  
pp. 189 ◽  
Author(s):  
A. Y. Aydar ◽  
N. Bağdatlıoğlu ◽  
O. Köseoğlu
Keyword(s):  
Olive Oil ◽  
Initial Temperature ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Maximum Level ◽  
Extra Virgin Olive Oil ◽  
Extraction Yield ◽  
Ultrasound Assisted Extraction ◽  
Total Antioxidant ◽  
Experimental Values

In this study, the effects of different extraction parameters including ultrasound time, temperature and malaxation time on olive oil quality were investigated. The extraction variables ultrasound initial temperature (20–50 °C), ultrasound time (2–10 min) and malaxation time (30–50 min) were studied to obtain ideal conditions of ultrasonic treatment on the olive paste for obtaining of a greater yield in the extraction of oil, while maintaining a maximum level of commercial quality. To evaluate the level of commercial quality, absorbance in the UV region, peroxide (PV) and free acidity values (AV), the total chlorophyll, carotenoid, phenol contents, total antioxidant activity and sensory analysis of EVOOs extracted from Edremit cultivar were determined. The optimum conditions were found to be 50 °C, 2 min and 43.23 min for ultrasound initial temperature, sonication time and malaxation time, respectively. This optimal condition gave an extraction yield of 8.25 % and the acidity value of 0.24 mg oleic acid/100 g olive oil. The experimental values obtained under optimal conditions were in agreement with the theoretical values.

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

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

scholarly journals The Panel Test as the Metrology of Extra Virgin Olive Oil Quality Evaluation and Its Dissemination

2014 ◽  
Vol 4 (4) ◽  
Author(s):  
Maurizio Caciotta ◽  
Sabino Giarnetti ◽  
Fabio Leccese ◽  
Barbara Orioni ◽  
Marco Oreggia ◽  
...  
Keyword(s):  
Olive Oil ◽  
Quality Evaluation ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Panel Test

Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality

2009 ◽  
Vol 86 (11) ◽  
pp. 1137-1140 ◽  
Author(s):  
Piernicola Masella ◽  
Alessandro Parenti ◽  
Paolo Spugnoli ◽  
Luca Calamai
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality

How Heating Affects Extra Virgin Olive Oil Quality Indexes and Chemical Composition

2007 ◽  
Vol 55 (23) ◽  
pp. 9646-9654 ◽  
Author(s):  
Yosra Allouche ◽  
Antonio Jiménez ◽  
José Juan Gaforio ◽  
Marino Uceda ◽  
Gabriel Beltrán
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Quality Indexes

Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality

2017 ◽  
Vol 221 ◽  
pp. 107-113 ◽  
Author(s):  
G. Veneziani ◽  
S. Esposto ◽  
A. Taticchi ◽  
S. Urbani ◽  
R. Selvaggini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Processing ◽  
Olive Oil Quality

scholarly journals Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety

2021 ◽  
Vol 10 (1) ◽  
pp. 39
Author(s):  
Omar H. Dib ◽  
Christophe B. Y. Cordella ◽  
Rita Yaacoub ◽  
Hussein Dib ◽  
Nathalie Locquet ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Harvest Date ◽  
Fast Analysis ◽  
Total Polyphenol ◽  
The Impact

The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific harvest date. HD1 was harvested in October, whereas HD2 was picked in November. The analysis of both olive oil categories showed that HD2 witnessed a significant increase in all quality parameters except K270 and a decrease in total polyphenol content from 138 mg/mL to 44 mg/mL. Oleic and linoleic acids had an inverse relation, where the former decreased and the latter increased with the harvest date’s advancement. Palmitic acid in both groups was higher than the standards set for extra virgin olive oil. The relative amount of β -Sitosterol was mainly found to decrease, while those of stigmasterol, ∆5,24 -stigmastadienol, ∆7 -stigmastenol, and ∆7 -avenasterol increased with delaying harvest time. As for the volatile compounds, principle component analysis was used on the flash GC data to differentiate HD1 from HD2. Ethanol was found mostly characterizing HD2, whereas HD1 was influenced by 1-hexanol and (E,E)-2,4-decadienal. It can be concluded that the Soury variety should be harvested early, and a delay would result in the declassification of Lebanese olive oil quality from extra virgin to virgin olive oil.

scholarly journals Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1245
Author(s):  
Giulia Vicario ◽  
Alessandra Francini ◽  
Mario Cifelli ◽  
Valentina Domenici ◽  
Luca Sebastiani
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Rapid Screening ◽  
Chemical Components ◽  
Total Phenolic ◽  
Spectroscopic Techniques ◽  
Olive Oils ◽  
13C Nuclear Magnetic Resonance

Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area.

scholarly journals Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus Under Normal Conditions and After Thermal Treatment

Antioxidants ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 470 ◽  
Author(s):  
Abril ◽  
Mirabal-Gallardo ◽  
González ◽  
Marican ◽  
Durán-Lara ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Radical Scavenging ◽  
Extra Virgin Olive Oil ◽  
Gravimetric Analysis ◽  
Cynara Cardunculus

We investigated the potential of two oil extracts from seeds of Colliguaya integerrima (CIO) and Cynara cardunculus (CO) to use as nutritionally edible oils. For this purpose, oil quality was accessed by determining the fatty acid composition, peroxide value, acid value, iodine value, saponification number, phenolic contents, and oxidative stability during thermally induced oxidation of CIO and CO oils and compared to those of extra-virgin olive oil (EVOO). The chemical composition results demonstrated that both oils could be nutritional sources of essential unsaturated fatty acids. Moreover, according to the gravimetric analysis, the main decomposition step occurred in the temperature range of 200–420 °C, showing a similar thermal behavior of EVOO oil. However, CO and EVOO oils showed a higher phenolic content at degradation onset temperature (T0) in contrast with CIO oil. The antioxidant activity of the different studied oils showed a direct correlation with the phenol contents, up to temperatures around 180 °C, where the percentage of free radical scavenging assay for EVOO was higher than CO in contrast with the TPC values. Finally, we analyzed the minor components before and after heating CIO and CO at 180 °C by gas chromatography–mass spectrometry (GC–MS) using library search programs.

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