scholarly journals Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes

2007 ◽  
Vol 58 (3) ◽  
Author(s):  
S. A. Vekiari ◽  
P. Papadopoulou ◽  
A. Kiritsakis
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Processing Methods ◽  
Olive Oil Quality ◽  
Quality Indexes

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

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

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

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

scholarly journals Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Foods ◽  
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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