virgin olive oils
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Author(s):  
Roberta Monteiro Caldeira ◽  
Roberta Fontanive Miyahira ◽  
Camila Faria Lima ◽  
Carolyne Pimentel Rosado ◽  
Ana Cláudia Campos ◽  
...  

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 213
Author(s):  
Colleen L. Ray ◽  
James A. Gawenis ◽  
C. Michael Greenlief

A new NMR-based method for the discrimination of olive oils of any grade from seed oils and mixtures thereof was developed with the aim of allowing the verification of olive oil authenticity. Ten seed oils and seven monovarietal and blended extra virgin olive oils were utilized to develop a principal component analysis (PCA) based analysis of 1H NMR spectra to rapidly and accurately determine the authenticity of olive oils. Another twenty-eight olive oils were utilized to test the principal component analysis (PCA) based analysis. Detection of seed oil adulteration levels as low as 5% v/v has been shown using simple one-dimensional proton spectra obtained using a 400 MHz NMR spectrometer equipped with a room temperature inverse probe. The combination of simple sample preparation, rapid sample analysis, novel processing parameters, and easily interpreted results, makes this method an easily accessible tool for olive oil fraud detection by substitution or dilution compared to other methods already published.


2021 ◽  
Vol 8 (2) ◽  
pp. 20-29
Author(s):  
Ayca Akca Uckun

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.


Food Control ◽  
2021 ◽  
pp. 108756
Author(s):  
Ramón Aparicio-Ruiz ◽  
Clemente Ortiz Romero ◽  
Enrico Casadei ◽  
Diego L. García-González ◽  
Maurizio Servili ◽  
...  

2021 ◽  
Vol 104 ◽  
pp. 104191
Author(s):  
Maria G. Emmanouilidou ◽  
Magdalini Koukourikou-Petridou ◽  
Dimitrios Gerasopoulos ◽  
Marios C. Kyriacou

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2886
Author(s):  
Nuno Rodrigues ◽  
Kevin Silva ◽  
Ana C. A. Veloso ◽  
José Alberto Pereira ◽  
António M. Peres

Cv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the total phenolic contents, whereas oxidative stability was dependent on the flavoring agent (a slight increase for rosemary and a decrease for cinnamon and garlic). Flavoring also had a significant impact on the sensory profiles. Unflavored oils, cinnamon, and garlic flavored oils had a fruity-ripe sensation while rosemary flavored oils were fruity-green oils. Fruit-related sensations, perceived in unflavored oils, disappeared with flavoring. Flavoring decreased the sweetness, enhanced the bitterness, and did not influence the pungency of the oils. According to the EU regulations, flavored oils cannot be commercialized as EVOO. Thus, to guarantee the legal labelling requirement and to meet the expectations of the market-specific consumers for differentiated olive oils, a lab-made electronic nose was applied. The device successfully discriminated unflavored from flavored oils and identified the type of flavoring agent (90 ± 10% of correct classifications for the repeated K-fold cross-validation method). Thus, the electronic nose could be used as a practical non-destructive preliminary classification tool for recognizing olive oils’ flavoring practice.


2021 ◽  
pp. 2170061
Author(s):  
Anna Pedret ◽  
Sara Fernández‐Castillejo ◽  
Rosa‐Maria Valls ◽  
Úrsula Catalán ◽  
Laura Rubió ◽  
...  

2021 ◽  
pp. 096703352110515
Author(s):  
Marco Bragolusi ◽  
Andrea Massaro ◽  
Carmela Zacometti ◽  
Alessandra Tata ◽  
Roberto Piro

The potential of the combination of near infrared (NIR) spectroscopy and Raman spectroscopy to differentiate Italian and Greek extra virgin olive oil (EVOO) by geographical origin was evaluated. Near infrared spectroscopy and Raman fingerprints of both study groups (extra virgin olive oil from the two countries) were pre-processed, merged by low-level and mid-level data fusion strategies and submitted to partial least-squares discriminant analysis. The classification models were cross-validated. After low-level data fusion, the partial least-squares discriminant analysis correctly predicted the geographical origins of extra virgin olive oils in cross-validation with 93.9% accuracy, while sensitivity and specificity were 77.8% and 100%, respectively. After mid-level data fusion, the partial least-squares discriminant analysis correctly predicted the geographical origins of extra virgin olive oils in cross-validation with 97.0% accuracy, while sensitivity and specificity were 88.9% and 100%, respectively. In this preliminary study, improved discrimination of Italian extra virgin olive oils was achieved by the synergism of near infrared spectroscopy and Raman spectroscopy as compared to the discrimination obtained by the separate laboratory techniques. This pilot study shows encouraging results that could open a new avenue for the authentication of Italian extra virgin olive oil.


Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2665
Author(s):  
Elisavet-Foteini Varvouni ◽  
Konstantia Graikou ◽  
Olga Gortzi ◽  
Antigoni Cheilari ◽  
Nektarios Aligiannis ◽  
...  

Cynara cardunculus L. is a plant of the Mediterranean basin, known since antiquity as a food and for its therapeutic properties. The needs of the 21st century for the utilization of agricultural waste has led to the study of the seed oil of a Greek cultivar of Cynara cardunculus (GCCC) as potential nutritional oil, as large amounts of cardoon seeds are discarded. The sterol and fatty acid profile of cold-pressed seed oil was examined by gas chromatography-mass spectrometry GC-MS and compared with that of solvent extraction. Total phenolic content was determined and compared with well-known and widely appreciated edible vegetable oils; while, additionally, the total lignan content and nutritional value of cold-pressed oil revealed it as a potential dietary candidate. Furthermore, the seedcake (residue of cold-pressed oil extraction) has been studied exerting it as a good source of phenolics. Both GCCC oil and seedcake were tested for their antioxidant and enzyme inhibitory activities exhibiting higher activity compared to the sesame, flaxseed and extra virgin olive oils. According to the results, Cynara seed oil was shown to be a rich source of ω-6/-9 fatty acids and phenolics, highlighting, indicating that it could be a promising health-promoting vegetable oil, while the seedcake was revealed as a rich source of bioactive compounds.


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