Evaluation of Chemical Properties of Commercial Extra Virgin Olive Oil in China

Transformer oil is a liquid insulating material that is used as insulator and as a coolant in transformers. In this study, the addition of clove oil to extra virgin olive oil were performed to determine its effect on antibacterial activity and its usefulness in its ability as a transformer oil. The breakdown voltage test on transformer oil is carried out using various oil temperatures (room temperature and 90oC) because the oil temperature inside the transformer when working/operating can be different, which can be caused by disturbances, excessive loading, and temperature conditions outside the transformer. In addition, the presence of contamination caused by chemical interactions with windings and other solid insulation is catalyzed by high operating temperatures. That causes a gradual change in the original chemical properties of the oil and microbial growth that over time makes it ineffective for use. The method used in this research is by mixing 10%, 20%, 30%, 40%, and 50% of clove oil with extra virgin olive oil to determine the change in breakdown voltage and microbial activity. The test results found that, the addition of clove oil has a vital role in inhibiting bacterial growth. The more clove oil added, the better its antimicrobial properties.

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Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

Foods ◽

10.3390/foods10092161 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2161

Author(s):

Leeanny Caipo ◽

Ana Sandoval ◽

Betsabet Sepúlveda ◽

Edwar Fuentes ◽

Rodrigo Valenzuela ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Principal Component ◽

Extra Virgin Olive Oil ◽

Storage Condition ◽

Storage Conditions ◽

One Year ◽

The Impact

Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between the composition of EVOOs and the storage conditions. EVOOs stored at −23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring (E)-2-nonenal levels.

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Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-related Compounds (Phenols and Volatiles)

10.20944/preprints202107.0668.v1 ◽

2021 ◽

Author(s):

Leeanny Caipo ◽

Ana Sandoval ◽

Betsabet Sepúlveda ◽

Edwar Fuentes ◽

Rodrigo Valenzuela ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Principal Component ◽

Extra Virgin Olive Oil ◽

Storage Condition ◽

Storage Conditions ◽

Alpha Tocopherol ◽

The Impact

Abstract: Commercialization of extra virgin olive oil (EVOO) requires a best before date recom-mended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, in-adequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former were associated with higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein and ligstroside derivatives, which also increased with storage time. E-2-Nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring E2-Nonenal levels.

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Storage characteristics of microencapsulated extra virgin olive oil powder: physical and chemical properties

Journal of Food Measurement & Characterization ◽

10.1007/s11694-017-9498-1 ◽

2017 ◽

Vol 11 (3) ◽

pp. 1210-1226 ◽

Cited By ~ 4

Author(s):

Aslı Zungur Bastıoğlu ◽

Mehmet Koç ◽

Buket Yalçın ◽

Figen Kaymak Ertekin ◽

Semih Ötleş

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Extra Virgin Olive Oil ◽

Physical And Chemical Properties ◽

Physical And Chemical ◽

Storage Characteristics ◽

And Chemical Properties

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Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi

Journal of Oleo Science ◽

10.5650/jos.ess20195 ◽

2021 ◽

Author(s):

Mª Carmen Murillo-Cruz ◽

Ana Belén García-Ruíz ◽

Mariela Chova-Martínez ◽

Ruperto Bermejo-Román

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Extra Virgin Olive Oil ◽

Physico Chemical ◽

Β Carotene

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Chemical and Physical Properties of Meadowfoam Seed Oil and Extra Virgin Olive Oil: Focus on Vibrational Spectroscopy

Journal of Spectroscopy ◽

10.1155/2020/8870170 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Aleksandra Zielińska ◽

Krzysztof Wójcicki ◽

Dorota Klensporf-Pawlik ◽

João Dias-Ferreira ◽

Massimo Lucarini ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Vibrational Spectroscopy ◽

Near Infrared ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Nir Spectroscopy ◽

Extra Virgin Olive Oil

In food industry, vegetable oils are commonly used as functional ingredients. Cold pressed oils containing fatty acids show a variety of chemical properties, which are mainly dependent on the saturation of fatty acids. In this study, we have analyzed meadowfoam seed oil (MSO), obtained from seeds of Limnanthes alba, and extra virgin olive oil (EVO). Firstly, the fatty acids composition, denoted as Cox value, was determined for the oils that are considered as the most stable. The Cox value for MSO reached 0.032, while that for EVO was 1.780. We have also determined the content of fatty acids in both of the oils using gas chromatography, while the use of mid-infrared (MIR) and near-infrared (NIR) spectroscopy allowed us to assign bands corresponding to the vibrations present in the tested functional groups. Significant differences in the shape and intensity of some bands were observed due to different content of unsaturated fatty acids. Vibrational spectroscopy methods confirmed the presence of long chain fatty acids in MSO.

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