olive oil quality
Recently Published Documents


TOTAL DOCUMENTS

172
(FIVE YEARS 31)

H-INDEX

29
(FIVE YEARS 5)

2022 ◽  
Vol 370 ◽  
pp. 131009
Author(s):  
Hicham Zaroual ◽  
Christine Chèné ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3709
Author(s):  
Georgios Marakis ◽  
Fragiskos Gaitis ◽  
Spyridoula Mila ◽  
Dimitra Papadimitriou ◽  
Eirini Tsigarida ◽  
...  

Consumption of unbranded olive oil obtained in bulk has previously been reported to be very high in Greece, underlining the need to investigate knowledge regarding its health attributes and storage practices, two areas that can affect oil quality. This study aimed to investigate Greek consumers’ use and choice of olive oil, their knowledge about its quality, as well as domestic storage practices of olive oil. A cross-sectional survey was conducted in a representative sample of 857 Greek households that consume olive oil, using a previously validated questionnaire. Most participating households use olive oil produced by themselves or by their extended family or friends (60.3%), and only 27.4% purchase branded olive oil, while 57% reported using extra virgin olive oil (EVOO). Only 38.4% of the respondents reported optimal domestic storage practices to maintain olive oil quality, with a significant greater percentage of non-producers group compared to olive oil producers. In all areas of Greece, the higher the knowledge of olive oil quality, the higher the probability of consumers selecting EVOO and perceiving olive oil price as low. The present survey highlights the need to heighten consumers’ knowledge of olive oil attributes and correct storage practices and awareness about branded EVOO and its superior quality.


2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 674
Author(s):  
Nawaf Abu-Khalaf

An electronic nose (EN), which is a kind of chemical sensor, was employed to check olive oil quality parameters. Fifty samples of olive oil, covering the four quality categories extra virgin, virgin, ordinary virgin and lampante, were gathered from different Palestinian cities. The samples were analysed chemically using routine tests and signals for each chemical were obtained using EN. Each signal acquisition represents the concentration of certain chemical constituents. Partial least squares (PLS) models were used to analyse both chemical and EN data. The results demonstrate that the EN was capable of modelling the acidity parameter with a good performance. The correlation coefficients of the PLS-1 model for acidity were 0.87 and 0.88 for calibration and validation sets, respectively. Furthermore, the values of the standard error of performance to standard deviation (RPD) for acidity were 2.61 and 2.68 for the calibration and the validation sets, respectively. It was found that two principal components (PCs) in the PLS-1 scores plot model explained 86% and 5% of EN and acidity variance, respectively. PLS-1 scores plot showed a high performance in classifying olive oil samples according to quality categories. The results demonstrated that EN can predict/model acidity with good precision. Additionally, EN was able to discriminate between diverse olive oil quality categories.


2021 ◽  
Vol 5 (1) ◽  
pp. 40
Author(s):  
Marco Grossi ◽  
Enrico Valli ◽  
Alessandra Bendini ◽  
Tullia Gallina Toschi ◽  
Bruno Riccò

Olive oil quality is normally assessed by chemical analysis as well as sensory analysis to detect the presence of organoleptic defects. Two of the most important parameters that define the quality of olive oil are the free acidity and the peroxide index. These chemical parameters are usually determinated by manual titration procedures that must be carried out in a laboratory by trained personnel. In this paper, a portable sensor system to evaluate the quality grade of olive oil is presented. The system is battery operated and characterized by small dimensions, a light weight and quick measurement response. The working principle is based on the measurement of the electrical conductance of an emulsion between a hydro-alcoholic solution and the olive oil sample. Tests have been carried out on a set of 17 olive oil samples. The results have shown how for fresh olive oil samples, the olive oil’s free acidity can be estimated from the electrical conductance of the emulsion. In the case of oxidized olive oil, the measured electrical conductance is also the function of the oxidation level, and a conductance threshold can be set to discriminate between extra virgin olive oils and lower-quality grade oils. The proposed system can be a low-cost alternative to standard laboratory analysis to evaluate the quality grade of olive oil.


2021 ◽  
pp. 1-11
Author(s):  
I. N. Pasias ◽  
K. Theodorou ◽  
K. G. Raptopoulou ◽  
Ch. Evaggelaras ◽  
G. Floros ◽  
...  

Sign in / Sign up

Export Citation Format

Share Document