scholarly journals Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils from Selected Italian Cultivars Introduced in Southwestern Province of Pakistan

2019 ◽  
Vol 68 (1) ◽  
pp. 33-43 ◽  
Author(s):  
Sabeena Rizwan ◽  
Cinzia Benincasa ◽  
Khalid Mehmood ◽  
Shaista Anjum ◽  
Zahid Mehmood ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oils ◽  
Phenolic Profiles

scholarly journals Deterioration of Extra Virgin Olive Oil Caused by Different Processes

2017 ◽  
Vol 6 (5) ◽  
pp. 59 ◽  
Author(s):  
Nadia Segura ◽  
Yenny Pinchak ◽  
Natalie Merlinski ◽  
Miguel Amarillo ◽  
Camila Feller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Natural Antioxidants ◽  
Extra Virgin Olive Oil ◽  
Total Phenols ◽  
Olive Oils ◽  
Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

scholarly journals Tradition Mills’ Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Hamza El Moudden ◽  
Yousra El Idrissi ◽  
Chakir El Guezzane ◽  
Walid Belmaghraoui ◽  
Adil El Yadini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Physicochemical Characterization ◽  
Carotenoid Content ◽  
Chemical Compositions ◽  
Chlorophyll Contents ◽  
Chemical Profiling ◽  
Olive Oils

This study aims to determine the quality of olive oils (Picholine variety) from the traditional oil mills in different Moroccan cities by means of physicochemical characterization and chemical compositions. All samples of olive oil were collected from traditional oil mills. Physicochemical analyses of free fatty acid (FFA), iodine value (IV), saponification value (SV), specific extinction at 232 and 270 (E232, E270), chlorophyll content, carotenoid content, fatty acids (FAs), and total phytosterols composition were performed with respect to the International Olive Council (IOC) standards. These oils were revealed to be rich in unsaturated fatty acids (UFAs): C18 : 1, C18 : 2, and C18 : 3, and that the total phytosterols content ranged between 142.68 and 208.72 mg per 100 g of oil. Also, the chlorophyll contents, for most of the studied samples, are less than 2 mg/kg, while the carotenoid content varied between 0.13 and 0.63 mg/kg. These results, along with the physicochemical assays, helped classify the oils studied into three categories: extra virgin, virgin, and ordinary virgin olive oils. These results confirm that the conditions under which olive oils are collected, pressed, and stored influence the quality of the oil produced. Therefore, there is a need to inform producers about the correct practices and techniques for storage, processing, and conservation of oils to better improve the quality of the final product.

Evaluating the potential of phenolic profiles as discriminant features among extra virgin olive oils from Moroccan controlled designations of origin

2016 ◽  
Vol 84 ◽  
pp. 41-51 ◽  
Author(s):  
Aadil Bajoub ◽  
El Amine Ajal ◽  
Alberto Fernández-Gutiérrez ◽  
Alegría Carrasco-Pancorbo
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils ◽  
Phenolic Profiles

Influence of genotype on the fatty acids composition of virgin olive oils from advanced selections obtained by crosses between Arbequina, Picual, and Frantoio cultivars along the ripening process

2015 ◽  
Vol 117 (8) ◽  
pp. 1261-1270 ◽  
Author(s):  
Verónica Sánchez de Medina ◽  
Mónica Calderón-Santiago ◽  
Milad El Riachy ◽  
Feliciano Priego-Capote ◽  
María Dolores Luque de Castro
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Composition ◽  
Virgin Olive Oils ◽  
Ripening Process ◽  
Olive Oils

scholarly journals Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars

2018 ◽  
pp. 581
Author(s):  
Souihli Slim, Nuno Rodrigues ◽  
Ana C.A. Veloso ◽  
Luis G. Dias ◽  
Rebeca Cruz, Susana Casal ◽  
Souheib Oueslati ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Monounsaturated Fatty Acids ◽  
Storage Conditions ◽  
Total Phenols ◽  
Olive Cultivar ◽  
Linear Discriminant ◽  
Discriminant Model ◽  
Olive Oils ◽  
Olive Cultivars

Tunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive cultivars (cvs Chétoui and Oueslati) and another less investigated olive cultivar (cv Sahli) were studied. Chemical and sensory data have shown that most olive oils should be classified as lampante olive oil, pointing out the need of improving producing and/or storage conditions. Sahli olive oils showed the lowest total phenols content (157±48 mg/kg), oxidative stability (6.5±2.1 h), DPPH scavenging activity (68%±14) and monounsaturated fatty acids content (63.1%±3.1). These olive oils had the highest saturated and polyunsaturated fatty acids contents (19.9%±2.4 and 16.9%±1.4) as well as total tocopherols levels (222±49 mg/kg). Finally, the information of 12 selected parameters (total phenols, oxidative stability, nine fatty acids and γ-tocopherol), allowed establishing a linear discriminant model that correctly classified olive oils according to the olive cultivar with predictive rates of 90%±8. Heptadecenoic, behenic and eicosenoic acids were the three fatty acids identified as the most relevant chemical markers of Sahli olive oils.

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