Chemical characterization and antioxidant capacity of extra/virgin olive oils from Brazil and other countries using electrophoretic, chromatographic and spectrometric techniques

Abstract The Oxitester method, a novel, simple, and fast photometric method for the evaluation of the antioxidant capacity of olive oils, was validated and compared to the official oil stability index (Rancimat) method. The Oxitester method appeared to be a good alternative to the Rancimat method with adequate correlation for a wide range of virgin olive oil samples, including extrissima virgin olive oils (correlation coefficient 0.88), and extra virgin olive oils of increased acidity (free fatty acids >0.45, correlation coefficient 0.89). Other quality factors (flavor, free fatty acids content, specific absorbance at 270 and 232 nm, peroxide value, and content of oleic, linoleic, and linolenic acids) were also measured and correlated to the antioxidant capacity values of the Oxitester and Rancimat methods. The Oxitester method, in contrast to the Rancimat method, was indicative of the flavor characteristics of the olive oils and the content of linolenic acid.

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Sensorial and Physico-Chemical Characterization of Virgin Olive Oils Produced in Çanakkale

Journal of the American Oil Chemists Society ◽

10.1007/s11746-008-1220-3 ◽

2008 ◽

Vol 85 (5) ◽

pp. 441-456 ◽

Cited By ~ 13

Author(s):

Mustafa Öğütçü ◽

Mehmet Mendeş ◽

Emin Yılmaz

Keyword(s):

Chemical Characterization ◽

Virgin Olive Oils ◽

Olive Oils ◽

Physico Chemical

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Antioxidant capacity determination of extra virgin olive oils unsaponifiable fraction by crocin bleaching inhibition method

Nahrung/Food ◽

10.1002/(sici)1521-3803(199810)42:05<324::aid-food324>3.3.co;2-x ◽

1998 ◽

Vol 42 (05) ◽

pp. 324-325 ◽

Cited By ~ 6

Author(s):

E. Finotti ◽

F. Paoletti ◽

A. Bertone ◽

P. Galassi ◽

G. Quaglia

Keyword(s):

Antioxidant Capacity ◽

Unsaponifiable Fraction ◽

Virgin Olive Oils ◽

Olive Oils ◽

Capacity Determination

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Chemical Characterization and Kinetic parameter determination under Rancimat test conditions of four monovarietal virgin olive oils grown in Morocco

OCL ◽

10.1051/ocl/2016014 ◽

2016 ◽

Vol 23 (4) ◽

pp. A401 ◽

Cited By ~ 6

Author(s):

Said Gharby ◽

Hicham Harhar ◽

Rachid Mamouni ◽

Bertrand Matthäus ◽

El Habib Ait Addi ◽

...

Keyword(s):

Kinetic Parameter ◽

Chemical Characterization ◽

Parameter Determination ◽

Virgin Olive Oils ◽

Olive Oils ◽

Test Conditions ◽

Rancimat Test

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Characterisation of Phenolic Compounds, Sterols and Geographical Fingerprint of Çekişte Extra-Virgin Olive Oils According to their Geographical Locations by Using LC IMS QTOF Mass Spectrometry

Agriculture and Food Sciences Research ◽

10.20448/journal.512.2021.82.20.29 ◽

2021 ◽

Vol 8 (2) ◽

pp. 20-29

Author(s):

Ayca Akca Uckun

Keyword(s):

Olive Oil ◽

Oil Quality ◽

Geographical Location ◽

Chemical Characterization ◽

Principal Component ◽

Location Factor ◽

Virgin Olive Oils ◽

Olive Oils ◽

Geographical Locations

In this context, aim of this study is to determine the effect of Çekişte olive oils in different locations and show differences on geographical locations while taking geographical indication label. Çekişte olive oil variety which cultivated in six different locations (Birgi, Bademli, Beyazit, Yeniceköy, Zeytinlik, Uzumlu) were evaluated the effects of geographical locations on the chemical characterization of in the southwest of Turkey. The agricultural ecological map of each location was created using GIS. Olive oil samples were analyzed fatty acid, sterol and phenolic. Moreover, LC IMS Qtof spectrometer and Progenesis QI software were used to determine the geographical fingerprints of olive oil samples in different locations. Results showed that oil qualities of some locations differ significantly depending on olive growing area (p <0.05), some of them not. The Principal Component Analysis of the different locations analyzed revealed that "geographical location" factor significantly affects the olive oil quality.

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