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1. An efficient method for a numerical description of virgin olive oil color with only two absorbance measurements

Author:
Daniel Escolar; María R. Haro; Jesús Ayuso
Source:
journal of the American Oil Chemists' Society 2002 v.79 no.8 pp. 769-774
ISSN:
0003-021X
Subject:
absorbance; color; equations; extra-virgin olive oil
Abstract:
... Four polynomial expressions are obtained that provide a good approximation and an easy, rapid calculation of the chromatic coordinates and the chroma—L *, a *, b *, and C—for the illuminant C and the standard observer, for a virgin or extra virgin olive oil; absorbance is measured at only 480 and 670 nm. These are as follows: L *=0.556458(A₄₈₀)²−2.51145A₄₈₀+0.55504(A₆₇₀)²−8.53016A₆₇₀+98.4089; a *= ...
DOI:
10.1007/s11746-002-0557-8

2. Characterization of virgin olive oils from Catamarca and La Rioja, Argentina, general characteristics

Author:
Ravetti, L.M.; Matías, A.C.; Patumi, M.; Rocchi, P.; Fontanazza, G.
Source:
Acta horticulturae 2002 v. no.586 pp. 603-606
ISSN:
0567-7572
Subject:
acid value; cultivars; extra-virgin olive oil; fatty acid composition; fatty acids; fruits; manual harvesting; mechanization; olives; orchards; peroxide value; polyphenols; production costs; ripening; Argentina
Abstract:
... High initial investments in new olive orchards of the north-western part of Argentina require the adoption of high crop technology levels with total or partial mechanization. These would be the bases to try to achieve high yields, in the shortest time, with limited production costs and a high quality final product. This study aims to provide a contribution to the knowledge of the merceological cha ...
DOI:
10.17660/ActaHortic.2002.586.127

3. Detection of hazelnut oil adulteration using FT-IR spectroscopy

Author:
Ozen, B.F.; Mauer, L.J.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.14 pp. 3898-3901
ISSN:
0021-8561
Subject:
sunflower oil; hazelnuts; olive oil; rapeseed oil; adulterated products; walnut oil; Fourier transform infrared spectroscopy; peanut oil
Abstract:
... Fourier transform infrared spectroscopy (FT-IR) was used to detect the adulteration of hazelnut oil with different types of oils and to detect the adulteration of extra-virgin olive oil with hazelnut oil. Spectra of hazelnut oil, seven other types of oils, extra-virgin olive oil, and the adulterated oils were collected with a FT-IR equipped with a ZnSe-ATR accessory and a MCTA detector. Discrimina ...
DOI:
10.1021/jf0201834
PubMed:
12083856

4. Effect of variable water irrigation supply in olive (Olea europaea L.) cv. Arbequina in Aragon (Spain). II. Extra virgin oil quality parameters

Author:
Faci, J.M.; Berenguer, M.J.; Espada, J.L.; Gracia, S.
Source:
Acta horticulturae 2002 v. no.586 pp. 649-652
ISSN:
0567-7572
Subject:
Olea europaea; acidity; beta-sitosterol; extra-virgin olive oil; fatty acid composition; irrigation water; oleic acid; olives; oxidative stability; oxygen; peroxides; polyphenols; Spain
Abstract:
... This study discusses the effects of different irrigation treatments in the extra virgin olive oil quality parameters. The olive oil samples were extracted from fruit samples collected in an olive orchard cv. Arbequina of Aragón (Spain) with the Abencor method. A full description of the field irrigation experiment in the olive orchard is presented in a companion paper in these proceedings. Olive oi ...
DOI:
10.17660/ActaHortic.2002.586.138

5. Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study

Author:
Moschandreas, J.; Vissers, M.N.; Wiseman, S.; Putte, K.P. van; Kafatos, A.
Source:
European journal of clinical nutrition 2002 v.56 no.10 pp. 1024-1029
ISSN:
0954-3007
Subject:
antioxidant activity; blood sampling; cross-over studies; diet; extra-virgin olive oil; females; hospitals; lipid peroxidation; lipid peroxides; males; malondialdehyde; oxidation; phenol; Crete; Greece
Abstract:
... Objective: To examine the effect of a low phenol olive oil and high phenol olive oil on markers of oxidation and plasma susceptibility to oxidation in normolipaemic smokers. Design: Randomized single-blind cross-over trial with two intervention periods. Setting: The Medical School and University Hospital of the University of Crete, Heraklion, Crete, Greece. Subjects: Twenty-five healthy males and ...
DOI:
10.1038/sj.ejcn.1601444

6. The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream)

Author:
Piers, L.S.; Walker, K.Z.; Stoney, R.M.; Soares, M.J.; O'Dea, K.
Source:
International journal of obesity 2002 v.26 no.6 pp. 814-821
ISSN:
0307-0565
Subject:
blood pressure; body mass index; body size; breakfast; calorimetry; dietary fat; dual-energy X-ray absorptiometry; extra-virgin olive oil; fasting; glucose; high fat diet; humans; insulin; men; oxidation; resting metabolic rate; volunteers; waist circumference; weight gain; Australia
Abstract:
... Objective: To compare postprandial whole-body fat oxidation rates in humans, following high-fat (43% of total energy) mixed breakfast meals, of fixed energy and macronutrient composition, rich in either monounsaturated fat (MUFA) from extra virgin olive oil or saturated fat (SFA) from cream. Design: Paired comparison of resting metabolic rate (RMR), thermic effect of a meal and substrate oxidation ...
DOI:
10.1038/sj.ijo.0801993
PubMed:
12037652

7. The occurrence in olive oil of a new class of phenolic compounds: hydroxy-isochromans

Author:
Bianco, A.; Coccioli, F.; Guiso, M.; Marra, C.
Source:
Food chemistry 2002 v.77 no.4 pp. 405-411
ISSN:
0308-8146
Subject:
aldehydes; extra-virgin olive oil; phenolic compounds
Abstract:
... A new class of phenolic compounds, hydroxy-isochromans, was found in different samples of extra-virgin olive oil. In particular, the presence of l-phenyl-6,7-dihydroxy-isochroman, 10 and 1-(3′-methoxy-4′-hydroxy)phenyl-6,7-dihydroxy-isochroman, 11 was demonstrated by comparison of the high performance liquid chromatography–mass/mass (HPLC–MS/MS) spectra of biophenolic samples from extra-virgin oli ...
DOI:
10.1016/S0308-8146(01)00366-1

8. Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In-oil Preserved Vegetables

Author:
Caponio, F.; Gomes, T.; Summo, C.
Source:
Journal of food science 2003 v.68 no.1 pp. 147-151
ISSN:
0022-1147
Subject:
extra-virgin olive oil; hydrolysis; isomers; oxidation; polar compounds; polymerization; seed oils; sunflower seed; triacylglycerols; vegetables
Abstract:
... An experimental investigation was carried out on several in-oil preserved vegetables to evaluate the quality and genuineness of different oils used as liquid medium. The results obtained showed that the lipids released by vegetables to the oils are negligible, and that the routine analyses are not fully effective to assess the quality of the oils. More reliable results may be achieved from the per ...
DOI:
10.1111/j.1365-2621.2003.tb14131.x

9. Characteristics of olive fruits and extra-virgin olive oils obtained from olive trees growing in Appellation of Controlled Origin ‘Sierra Mágina’

Author:
Rial, Diego J.; Falque, Elena
Source:
Journal of the science of food and agriculture 2003 v.83 no.9 pp. 912-919
ISSN:
0022-5142
Subject:
acidity; extra-virgin olive oil; fatty acid composition; fruits; oleic acid; olives; principal component analysis; pulp; saturated fatty acids; sensory evaluation; sensory properties; trees
Abstract:
... Olives and olive oils from Appellation of Controlled Origin (ACO) ‘Sierra Mágina’ have been analysed during the 1997/98 harvest. The territory of this ACO has been subdivided into four zones of different characteristics. The olives were harvested on two occasions (November 1997 and January 1998). Various parameters were analysed, such as the ripening index, the average volume, the average weight o ...
DOI:
10.1002/jsfa.1428

10. DNA extraction from olive oil and its use in the identification of the production cultivar

Author:
Busconi, Matteo; Foroni, Chiara; Corradi, Massimiliano; Bongiorni, Cristina; Cattapan, Federica; Fogher, Corrado
Source:
Food chemistry 2003 v.83 no.1 pp. 127-134
ISSN:
0308-8146
Subject:
DNA; DNA fingerprinting; amplified fragment length polymorphism; cultivars; extra-virgin olive oil; foods; leaves; nuclear genome; olives; random amplified polymorphic DNA technique; raw materials
Abstract:
... DNA recovery from food samples might be of great importance when the raw material used in the production process has to be traced. We were interested in verifying the presence of nucleic acids in extra virgin olive oil in order to determine the cultivar of origin of the olives used for the production. A reliable DNA extraction method for extra virgin olive oil has been defined, as far as both quan ...
DOI:
10.1016/S0308-8146(03)00218-8

11. Hydroxytyrosol Excretion Differs between Rats and Humans and Depends on the Vehicle of Administration

Author:
Visioli, Francesco; Galli, Claudio; Grande, Simona; Colonnelli, Katia; Patelli, Cristian; Galli, Giovanni; Caruso, Donatella
Source:
Journal of nutrition 2003 v.133 no.8 pp. 2612-2615
ISSN:
0022-3166
Subject:
excretion; extra-virgin olive oil; functional foods; humans; hydrolysis; metabolism; models; oleuropein; phenol; rats; yogurt
Abstract:
... Interest in the in vivo biological activities of olive oil phenolics is rapidly growing, and different models and vehicles of administration are used worldwide. Matters of practicality determine the use of rats rather than humans as the model of choice. Also, growing interest in nutraceuticals is leading to the formulation of compounds containing olive oil phenols. In this study, we compared metab ...
PubMed:
12888646

12. Occurrence of C15-C45 mineral paraffins in olives and olive oils

Author:
Moret, S.; Populin, T.; Conte, L.S.; Grob, K.; Neukom, H.P.
Source:
Food additives and contaminants : Analysis, surveillance, evaluation Control 2003 v.20 no.5 pp. 417-426
ISSN:
1944-0049
Subject:
air; alkanes; bulldozers; centrifugation; detection limit; emissions; extra-virgin olive oil; food additives; markets; monitoring; olive pomace; olives; particulates; refining; solvents
Abstract:
... Different classes of olive oils and other olive samples (olives, olive paste and olive pomace) collected during their production were analysed for mineral paraffins in the range of C15–C45. None of the 22 extra virgin olive oils contained mineral paraffins above the detection limit of 1 mg kg−1. Also, lampante virgin olive oil from the olive mill showed no detectable amounts, but olive oil from th ...
DOI:
10.1080/0265203031000098687

13. Presence of Phytosterol Oxides in Crude Vegetable Oils and Their Fate during Refining

Author:
Bortolomeazzi, Renzo; Cordaro, Francesca; Pizzale, Lorena; Conte, Lanfranco S.
Source:
Journal of agricultural and food chemistry 2003 v.51 no.8 pp. 2394-2401
ISSN:
0021-8561
Subject:
sunflower oil; Helianthus annuus; peanuts; vegetable oil; Cocos nucifera; bleaching; refining; corn; extra-virgin olive oil; stigmasterol; epoxides; oxidation; campesterol; oxides; beta-sitosterol
Abstract:
... The content of phytosterol oxidation products was determined in samples of crude vegetable oils: peanut, sunflower, maize, palm nut, and lampante olive oils that were intended for refining and not for direct consumption. The 7α- and 7β-hydroxy derivatives of β-sitosterol, stigmasterol, and campesterol and the 7-keto-β-sitosterol were the principal phytosterol oxides found in almost all of the oils ...
DOI:
10.1021/jf026063d

14. Bioavailability and antioxidant effects of olive oil phenols in humans: a review

Author:
Vissers, M.N.; Zock, P.L.; Katan, M.B.
Source:
European journal of clinical nutrition 2004 v.58 no.6 pp. 955-965
ISSN:
0954-3007
Subject:
Mediterranean diet; absorption; antioxidant activity; bioavailability; databases; excretion; extra-virgin olive oil; humans; low density lipoprotein; metabolism; oxidation; phenol; urine; Mediterranean region
Abstract:
... Objective: We reviewed the bioavailability and antioxidant effects of phenols from extra virgin olive oil. Search strategy: We searched the MEDLINE database for the years 1966-2002. To review the bioavailability of olive oil phenols, we selected animal and human studies that studied the absorption, metabolism, and urinary excretion of olive oil phenols. We also estimated the intake of the various ...
DOI:
10.1038/sj.ejcn.1601917

15. Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating

Author:
R. Cheikhousman; M. Zude; D. J-R Bouveresse; D. N Rutledge; I. Birlouez-Aragon
Source:
Czech Journal of Food Sciences v.22 no.SI - Chem. Reactions in Foods V pp. S147
ISSN:
1805-9317
Subject:
antioxidants; colorimetry; extra-virgin olive oil; fluorescence; fluorescence emission spectroscopy; heat treatment; oxidation; polyphenols; rapid methods; vitamin E; wavelengths
Abstract:
... Fluorescence spectroscopy is a reliable and fast method for determining the deterioration of extra virgin olive oil (EVOO). EVOO was analysed by HPLC for determining antioxidant changes in EVOO due to heating at 170°C for 3 h. This thermal oxidation caused a significant exponential decrease in hydroxytyrosol (OH-Tyr) and vitamin E (vitE), while the reduction in the tyrosol content was relatively s ...
DOI:
10.17221/10640-cjfs

16. Market Segmentation via Mixed Logit: Extra-Virgin Olive Oil in Urban Italy

Author:
Riccardo Scarpa; Teresa Del Giudice
Source:
Journal of agricultural & food industrial organization 2004 v.2 no.1 pp. -
ISSN:
1542-0485
Subject:
European Union; cities; extra-virgin olive oil; flavor; logit analysis; market segmentation; taste; Italy
Abstract:
... The paper presents some results from a stated-preference study that compares three samples of urban consumers of extra-virgin olive oil from three representative Italian cities: Naples (South), Rome (Centre) and Milan (North). A series of multinomial logit models are estimated from choice experiments responses and tested for unobserved heterogeneity for EU labelling informing on PDO/PGI, organic a ...
DOI:
10.2202/1542-0485.1080

17. A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage

Author:
Baiano, A.; Gomes, T.; Caponio, F.
Source:
International journal of food science & technology 2005 v.40 no.8 pp. 829-834
ISSN:
0950-5423
Subject:
olive oil; canned vegetables; dried vegetables; tomatoes; food storage; storage quality; lipid peroxidation; hydrolysis; acidity; polar compounds; food analysis; spices; triacylglycerols; oxidative stability; polymerization; antioxidant activity; polyphenols; food preservation; food quality
Abstract:
... The hydrolytic and oxidative degradation of olive oil and extra-virgin olive oil, used as covering liquids in canned dried tomatoes, was studied during storage by means of conventional (acidity, peroxide value, p-anisidine value) and non conventional (polar compounds) analyses. The effects of the addition of spices were also considered. The hydrolysis and oxidation of olive oil increased faster an ...
DOI:
10.1111/j.1365-2621.2005.00998.x

18. Ibuprofen-like activity in extra-virgin olive oil

Author:
Beauchamp, G.K.; Keast, R.S.J.; More, D.; Lin, J.; Pika, J.; Han, Q.; Lee, C.H.; Smith, A.B.; Breslin, P.A.S.
Source:
Nature 2005 v.437 no.7055 pp. 45-46
ISSN:
0028-0836
Subject:
olive oil; aromatic compounds; anti-inflammatory activity; inflammation; enzyme inhibitors; prostaglandin synthase
DOI:
10.1038/437045a

19. Analytical definition of the quality of extra-virgin olive oil stored in polyethylene terephthalate bottles

Author:
CECCHI, TERESA; DE MARCO, CORRADO; PASSAMONTI, PAULO; PUCCIARELLI, FILIPPO
Source:
Journal of food lipids 2006 v.13 no.3 pp. 251-258
ISSN:
1065-7258
Subject:
acidity; ambient temperature; bottles; extra-virgin olive oil; free fatty acids; glass; lipids; peroxide value; polyethylene terephthalates; sensory properties; solar radiation; storage conditions
Abstract:
... To assess the role of the container material on the quality of olive oil, 16 samples of selected extra-virgin olive oils (obtained in dark-green glass bottles as soon as they were produced) were stored in colorless polyethylene terephthalate (PET) bottles and in dark-green glass bottles for 2 months. For the very first time, room temperature and daylight storage were used to mimic the actual house ...
DOI:
10.1111/j.1745-4522.2006.00049.x

20. Bitter taste and phenolic compounds in extra virgin olive oil: an empirical relationship

Author:
Siliani, Silvia; Mattei, Alissa; Innocenti, Luca Benevieri; Zanoni, Bruno
Source:
Journal of food quality 2006 v.29 no.4 pp. 431-441
ISSN:
0146-9428
Subject:
extra-virgin olive oil; models; oleuropein; phenol; taste
Abstract:
... Bitter taste of extra virgin olive oil is known to be affected by the phenolic composition. However, contribution of each individual phenol to this sensory note has not been clearly defined. The aims of this study were to verify whether there was a relationship between bitter sensation and phenolic compound concentration, to determine which compounds were involved in bitter taste and to evaluate q ...
DOI:
10.1111/j.1745-4557.2006.00084.x

21. Effect of storage period and exposure conditions on the quality of Bosana extra-virgin olive oil

Author:
Vacca, Vincenzo; Caro, Alessandra Del; Poiana, Marco; Piga, Antonio
Source:
Journal of food quality 2006 v.29 no.2 pp. 139-150
ISSN:
0146-9428
Subject:
acidity; cultivars; peroxides; exposure duration; extra-virgin olive oil; phenol; storage time; European Union; oxidative stability; carotenoids; antioxidant activity; chlorophyll
Abstract:
... Changes in quality parameters, antioxidant compounds, oxidative stability and antioxidant activity during 18 months of storage of a monovarietal extra-virgin olive oil from Bosana cultivar, and exposed to light and dark, were studied. Analysis of data showed that all the parameters underwent significant changes during storage: free acidity, peroxide and ultraviolet (UV) spectrophotometric indexes ...
DOI:
10.1111/j.1745-4557.2006.00062.x

22. Synchronous fluorescence spectroscopy for quantitative determination of virgin olive oil adulteration with sunflower oil

Author:
Poulli, Konstantina I.; Mousdis, George A.; Georgiou, Constantinos A.
Source:
Analytical and bioanalytical chemistry 2006 v.386 no.5 pp. 1571-1575
ISSN:
1618-2642
Subject:
sunflower oil; Helianthus annuus; quantitative analysis; fluorescence; extra-virgin olive oil; least squares; adulterated products; wavelengths; fluorescence emission spectroscopy
Abstract:
... Adulteration of extra virgin olive oil with sunflower oil is a major issue for the olive oil industry. In this paper, the potential of total synchronous fluorescence (TSyF) spectra to differentiate virgin olive oil from sunflower oil and synchronous fluorescence (SyF) spectra combined with multivariate analysis to assess the adulteration of virgin olive oil are demonstrated. TSyF spectra were acqu ...
DOI:
10.1007/s00216-006-0729-2
PubMed:
16953317

23. Analysis of isomeric diacylglycerolic classes to evaluate the quality of olive oil in relation to storage conditions

Author:
L. Cossignani; R. Luneia; P. Damiani; M. S. Simonetti; R. Riccieri; E. Tiscornia
Source:
European food research & technology 2007 v.224 no.3 pp. 379-383
ISSN:
1438-2377
Subject:
derivatization; extra-virgin olive oil; fatty acid composition; isomerization; liquid chromatography; storage temperature
Abstract:
... The % content and the % fatty acid (FA) composition of the three isomeric classes of diacylglycerol (DAG) fraction (sn-1,2-, sn-2,3-, sn-1,3-DAG) were valued in four groups of extra virgin olive oils, stored in different conditions of temperature and time, with the objective to study the influence of the cited parameters on olive oil DAG classes. The separation and % quantitation of all isomeric D ...
DOI:
10.1007/s00217-006-0327-8

24. Bioaccessibility and Antioxidant Activity Stability of Phenolic Compounds from Extra-Virgin Olive Oils during in Vitro Digestion

Author:
Dinnella, C.; Minichino, P.; D'Andrea, A.M.; Monteleone, E.
Source:
Journal of agricultural and food chemistry 2007 v.55 no.21 pp. 8423-8429
ISSN:
0021-8561
Subject:
in vitro digestion; phenols; bioavailability; olive oil; antioxidant activity
Abstract:
... The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the bioaccessibility and antioxidant activity of phenols from 10 extra-virgin olive oil samples was assessed. Extra-virgin olive oil phenols were totally extracted in the aqueous phase, which reproduces gastric fluids during the digestion procedure. A linear bioaccessib ...
DOI:
10.1021/jf072244+

25. Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history

Author:
Angiuli, Marco; Ferrari, Carlo; Righetti, Maria Cristina; Tombari, Elpidio; Salvetti, Giuseppe
Source:
European journal of lipid science and technology 2007 v.109 no.10 pp. 1010-1014
ISSN:
1438-7697
Subject:
application methods; calorimetry; extra-virgin olive oil; freezing; melting
Abstract:
... The calorimetric method described here investigates the solid-liquid phase transitions in a Tuscan extra-virgin olive oil in order to evaluate the changes induced by light exposition. The parameters of the freezing and the melting curves show high sensitivity to oil quality degradation, in agreement with the data from routine tests at disposal. Possible applications of the method are discussed. ...
DOI:
10.1002/ejlt.200700067

26. Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage

Author:
GAMBACORTA, G.; FACCIA, M.; PATI, S.; LAMACCHIA, C.; BAIANO, A.; LA NOTTE, E.
Source:
Journal of food lipids 2007 v.14 no.2 pp. 202-215
ISSN:
1065-7258
Subject:
acidity; antioxidant activity; experimental design; extra-virgin olive oil; garlic; industrial applications; lipids; oregano; peroxide value; rosemary; spices; storage time
Abstract:
... A study is reported on the chemical and sensorial characteristics of extra virgin olive oil flavored with hot pepper, garlic, oregano and rosemary during 7 months of storage. The oils were prepared by addition of the spice oily extracts at three different levels of concentration to an extra virgin olive oil. The following parameters were monitored: acidity, peroxide value (PV), K₂₃₂, K₂₇₀, (E)-2-h ...
DOI:
10.1111/j.1745-4522.2007.00080.x

27. Determination of olive oil acidity by CE

Author:
Balesteros, Manoela R.; Tavares, Marina F.M.; Ribeiro, Sidney J.L.; Polachini, Ferminio C.; Messaddeq, Younes; de Oliveira, Marcone A.L.
Source:
Electrophoresis 2007 v.28 no.20 pp. 3731-3736
ISSN:
0173-0835
Subject:
acidity; adsorption; coatings; electrolytes; electrophoresis; extra-virgin olive oil; free fatty acids; linoleic acid; myristic acid; oleic acid; pH; palmitic acid; polyethylene glycol; sodium dodecylbenzenesulfonate; titration
Abstract:
... In this work, a CE method for the determination of olive oil acidity was proposed. The method was based on an ethanolic extraction (at 60°C) of the oil long-chain free fatty acids (LC-FFAs) components followed by CE determination in pH 6.86 phosphate buffer at 15 mmol/L concentration containing 4 mmol/L sodium dodecylbenzenesulfonate (SDBS), 10 mmol/L polyoxyethylene 23 lauryl ether (Brij 35®), 2% ...
DOI:
10.1002/elps.200700507

28. Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics

Author:
Gurdeniz, Gozde; Tokatli, Figen; Ozen, Banu
Source:
European journal of lipid science and technology 2007 v.109 no.12 pp. 1194-1202
ISSN:
1438-7697
Subject:
chemometrics; correlation; cultivars; detectors; extra-virgin olive oil; least squares; principal component analysis; spectral analysis; spectrometers; spectroscopy; sulfates
Abstract:
... Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric techniques has become a useful tool for authenticity determination of extra-virgin olive oils. Spectroscopic analysis of monovarietal extra-virgin olive oils obtained from three different olive cultivars (Erkence, Ayvalik and Nizip) and mixtures (Erkence-Nizip and Ayvalik-Nizip) of monovarietal olive oils was performed ...
DOI:
10.1002/ejlt.200700087

29. Harmony of virgin olive oil and food pairing: a methodological proposal

Author:
Cerretani, Lorenzo; Biasini, Gianni; Bonoli-Carbognin, Matteo; Bendini, Alessandra
Source:
Journal of sensory studies 2007 v.22 no.4 pp. 403-416
ISSN:
0887-8250
Subject:
European Union; analytical methods; extra-virgin olive oil; food science; sensory evaluation; sensory properties; Italy
Abstract:
... The growing interest in sensory analysis of olive oil, as required by European Union (EU) law 2568/91 (EEC Reg.) and following revisions (EC Reg. 796/02), calls for the need to define an analytical method to properly describe the sensory attributes for harmonic pairing of virgin olive oil to a specific food. To accomplish that, in February 2006, the sensory analysis panel of the Department of Food ...
DOI:
10.1111/j.1745-459X.2007.00115.x

30. Sequential (step-by-step) detection, identification and quantitation of extra virgin olive oil adulteration by chemometric treatment of chromatographic profiles

Author:
Capote, F. Priego; Jiménez, J. Ruiz; de Castro, M. D. Luque
Source:
Analytical and bioanalytical chemistry 2007 v.388 no.8 pp. 1859-1865
ISSN:
1618-2642
Subject:
Helianthus annuus; adulterated products; chemometrics; coconuts; corn; extra-virgin olive oil; fraud; gas chromatography-mass spectrometry; least squares; lipids; models; peanuts; prediction; qualitative analysis; quantitative analysis; vegetable oil
Abstract:
... An analytical method for the sequential detection, identification and quantitation of extra virgin olive oil adulteration with four edible vegetable oils -- sunflower, corn, peanut and coconut oils -- is proposed. The only data required for this method are the results obtained from an analysis of the lipid fraction by gas chromatography-mass spectrometry. A total number of 566 samples (pure oils a ...
DOI:
10.1007/s00216-007-1422-9
PubMed:
17611742

31. Total quality indexes for extra-virgin olive oils

Author:
Finotti, Enrico; Bersani, Alberto M.; Bersani, Enrico
Source:
Journal of food quality 2007 v.30 no.6 pp. 911-931
ISSN:
0146-9428
Subject:
extra-virgin olive oil; food chain; harvest date; nutrition; prices; stone fruits
Abstract:
... In this article, we propose a new and functional mathematical index, able to describe and compare the nutritional, safety and process quality in extra-virgin olive oil, introducing a definition of "optimal" oil, through the use of appropriate distances in a N-dimensional parameter space. Our index does not pretend to be the unique answer to the need of a "quality index," but it presents a way thro ...
DOI:
10.1111/j.1745-4557.2007.00159.x

32. A procedure for olive oil traceability and authenticity: DNA extraction, multiplex PCR and LDR-universal array analysis

Author:
Consolandi, Clarissa; Palmieri, Luisa; Severgnini, Marco; Maestri, Elena; Marmiroli, Nelson; Agrimonti, Caterina; Baldoni, Luciana; Donini, Paolo; De Bellis, Gianluca; Castiglioni, Bianca
Source:
European food research & technology 2008 v.227 no.5 pp. 1429-1438
ISSN:
1438-2377
Subject:
DNA; cultivars; extra-virgin olive oil; food research; genotype; genotyping; nucleotide sequences; olives; polymerase chain reaction; single nucleotide polymorphism; traceability
Abstract:
... Traceability of olive oils is relevant not only in assessing their origin, but also in protecting against frauds. Here, we present an improvement of the assay previously developed for the genotyping of forty-nine frequently grown Mediterranean olive cultivars by ligation detection reaction (LDR)/universal array (UA), refining the entire procedure in order to address DNA extracted from monovarietal ...
DOI:
10.1007/s00217-008-0863-5

33. AFLP molecular markers to identify virgin olive oils from single Italian cultivars

Author:
Cinzia Montemurro; Antonella Pasqualone; Rosanna Simeone; Wilma Sabetta; Antonio Blanco
Source:
European food research & technology 2008 v.226 no.6 pp. 1439-1444
ISSN:
1438-2377
Subject:
DNA; amplified fragment length polymorphism; cultivars; extra-virgin olive oil; food research; genetic markers; traceability; trees
Abstract:
... Olive oil traceability becomes instrumental to ensure the consumer’s protection, particularly for extra virgin olive oil, the quality of which is highly related to the cultivars employed. The aim of this investigation was to evaluate the possibility of identifying the cultivar used to obtain the derived olive oil by the analysis of amplified fragment length polymorphism (AFLP) markers. To this pur ...
DOI:
10.1007/s00217-007-0675-z

34. Analysis of phenolic compounds in extra virgin olive oil by using reversed-phase capillary electrochromatography

Author:
Aturki, Zeineb; Fanali, Salvatore; D'Orazio, Giovanni; Rocco, Anna; Rosati, Chiara
Source:
Electrophoresis 2008 v.29 no.8 pp. 1643-1650
ISSN:
0173-0835
Subject:
acids; electrophoresis; extra-virgin olive oil; liquid-liquid extraction; oleuropein; pH; phenolic compounds; silica gel; temperature
Abstract:
... In this work, the simultaneous separation of ten phenolic compounds (protocatechuic, p-coumaric, o-coumaric, vanillic, ferulic, caffeic, syringic acids, hydroxytyrosol, tyrosol and oleuropein) in extra virgin olive oils (EVOOs) by isocratic RP CEC is proposed. A CEC method was optimized in order to completely resolve all the analyzed compounds by studying several experimental parameters. The influ ...
DOI:
10.1002/elps.200700547

35. Chlorinated contaminants in extra-virgin olive oil from central italy

Author:
GUERRANTI, CRISTIANA; PERRA, GUIDO; RENZI, MONIA; FOCARDI, SILVIA; FOCARDI, SILVANO
Source:
Journal of food lipids 2008 v.15 no.2 pp. 190-197
ISSN:
1065-7258
Subject:
DDT (pesticide); detection limit; diet; exposure pathways; extra-virgin olive oil; hexachlorobenzene; lipids; people; pollutants; polychlorinated biphenyls; risk; toxicity; Italy
Abstract:
... Synthetic chemical compounds, such as organochlorines, are known for their persistence and toxicity. The diet represents, for the general population, the main route of exposure to these contaminants, because organochlorines in food constitute a significant health risk, and olive oil has a high consumption rate among people of the producing countries; the control of residues in olive oil is of grea ...
DOI:
10.1111/j.1745-4522.2008.00111.x

36. Elucidation of fatty acid profiles in vegetable oils exploiting group-type patterning and enhanced sensitivity of comprehensive two-dimensional gas chromatography

Author:
Tranchida, Peter Quinto; Giannino, Agostino; Mondello, Monica; Sciarrone, Danilo; Dugo, Paola; Dugo, Giovanni; Mondello, Luigi
Source:
Journal of separation science 2008 v.31 no.10 pp. 1797-1802
ISSN:
1615-9306
Subject:
extra-virgin olive oil; fatty acid composition; fatty acids; gas chromatography; hazelnut oil; vegetable oil
Abstract:
... The present research is focused on the use of comprehensive 2-D GC (GCxGC) for the thorough elucidation of fatty acid (FA) profiles contained in vegetable oils; the samples analysed consisted of extra-virgin olive oil and refined hazelnut oil. The enhanced sensitivity and the formation of group-type patterns provided by GCxGC enabled the identification and quantification of both well-known and rat ...
DOI:
10.1002/jssc.200800002
PubMed:
18461644

37. Enzymatic interesterification of olive oil with fully hydrogenated palm oil: Characterization of fats

Author:
Criado, Manuel; Hernández-Martín, Estela; López-Hernández, Arnoldo; Otero, Cristina
Source:
European journal of lipid science and technology 2008 v.110 no.8 pp. 714-724
ISSN:
1438-7697
Subject:
enzymatic interesterification; extra-virgin olive oil; hydrogenated oils; margarine; melting point; oxidative stability; temperature; unsaturated fatty acids
Abstract:
... Seven different reaction products were prepared via enzymatic interesterification of extra-virgin olive oil (EVOO) and fully hydrogenated palm oil (FHPO), by varying the initial weight ratio of EVOO to FHPO from 80 : 20 to 20 : 80. The chemical, physical and functional properties of both the semi-solid reaction products and the corresponding physical blends of the precursor starting materials were ...
DOI:
10.1002/ejlt.200800017

38. Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils

Author:
Biedermann, Maurus; Bongartz, Annette; Mariani, Carlo; Grob, Koni
Source:
European food research & technology 2008 v.228 no.1 pp. 65-74
ISSN:
1438-2377
Subject:
chemical analysis; ethanol; extra-virgin olive oil; fatty acids; fermentation; lipid content; methanol; olives; transesterification; triacylglycerols; wax esters
Abstract:
... A promising correlation between chemical analysis and sensorial evaluation was confirmed: extra virgin olive oils with low contents of methyl and ethyl esters of fatty acids as well as straight chain wax esters were sensorially evaluated as being of high quality, whereas some with high contents were even devaluated as not being of extra virgin quality. Methanol and ethanol formed during fermentati ...
DOI:
10.1007/s00217-008-0907-x

39. Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage

Author:
Sikorska, Ewa; Khmelinskii, Igor V.; Sikorski, Marek; Caponio, Francesco; Bilancia, Maria T.; Pasqualone, Antonella; Gomes, Tommaso
Source:
International journal of food science & technology 2008 v.43 no.1 pp. 52-61
ISSN:
0950-5423
Subject:
bottles; chlorophyll; emissions factor; extra-virgin olive oil; fluorescence; fluorescence emission spectroscopy; glass; hexane; monitoring; phenolic compounds; pigments; storage conditions; tocopherols; wavelengths
Abstract:
... The present study demonstrates the use of fluorescence spectroscopy for monitoring changes in virgin olive oil during storage. Total luminescence and synchronous scanning fluorescence spectroscopy techniques were tested with the purpose to check their ability to monitor changes occurring in olive oil during storage in different conditions: in clear and green glass bottles exposed to light, and in ...
DOI:
10.1111/j.1365-2621.2006.01384.x

40. Influence of milling conditions on the α-tocopherol content of Picual olive oil

Author:
Oliveras-López, María Jesús; Granados, José Javier Quesada; Bermudo, Francisco Martín; de la Serrana, Herminia López-García; Martínez, Maria del Carmen López
Source:
European journal of lipid science and technology 2008 v.110 no.6 pp. 530-536
ISSN:
1438-7697
Subject:
extra-virgin olive oil; fluorescence; harvesting; high performance liquid chromatography; lipid content; milling; temperature; vitamin content
Abstract:
... The aim of this study was to estimate the α-tocopherol content in Picual extra-virgin olive oils obtained from the 2004/2005 harvesting season and to evaluate the influence that different extraction processes and sample handling had on the final vitamin E content in the oils. A new experimental oil extraction carried out at 9 °C enabled us to obtain encouragingly high quantities of α-tocopherol wi ...
DOI:
10.1002/ejlt.200700192

41. Kinetic study for the development of an accelerated oxidative stability test to estimate virgin olive oil potential shelf life

Author:
Mancebo-Campos, Vanessa; Fregapane, Giuseppe; Desamparados Salvador, María
Source:
European journal of lipid science and technology 2008 v.110 no.10 pp. 969-976
ISSN:
1438-7697
Subject:
European Union; equations; extra-virgin olive oil; laws and regulations; oxidation; oxidative stability; polyunsaturated fatty acids; shelf life; storage conditions; temperature
Abstract:
... This study proposes an accelerated test performed at mild temperature (40-60 °C) to measure oxidative stability and estimate the potential shelf life of extra-virgin olive oil (EVOO). The kinetic behavior of normalized oxidation indices (PV, K₂₃₂ and K₂₇₀) and the oxidizing substrate [unsaturated fatty acids (UFA)] during storage of different virgin olive oil samples in darkness and at different t ...
DOI:
10.1002/ejlt.200800022

42. No effects of olive oils with different phenolic content compared to corn oil on 1,2-dimethylhydrazine-induced colon carcinogenesis in rats

Author:
Angelo Pietro Femia; Piero Dolara; Maurizio Servili; Sonia Esposto; Agnese Taticchi; Stefania Urbani; Augusto Giannini; Maddalena Salvadori; Giovanna Caderni
Source:
European journal of nutrition 2008 v.47 no.6 pp. 329
ISSN:
1436-6207
Subject:
adenoma; carcinogenesis; colon; colorectal neoplasms; corn oil; energy content; epidemiological studies; experimental diets; extra-virgin olive oil; fatty acid composition; lipids; models; phenolic compounds; rats
Abstract:
... BACKGROUND: Some epidemiological and experimental studies suggest that olive oil, despite its elevated caloric content, may have protective activity against colon cancer, partially due to its phenolic content. However, little experimental evidence exists to support this claim in vivo. AIM OF THE STUDY: To test the effect of olive oils with different phenolic content in a well-characterized model o ...
DOI:
10.1007/s00394-008-0731-x
PubMed:
18677543

43. The olive oil oxygen radical absorbance capacity (DPPH assay) as a quality indicator

Author:
Zullo, Biagi Angelo; Ciafardini, Gino
Source:
European journal of lipid science and technology 2008 v.110 no.5 pp. 428-434
ISSN:
1438-7697
Subject:
Pseudomonas; absorbance; antioxidant activity; caffeic acid; extra-virgin olive oil; fruits; gallic acid; harvest date; lipid content; oleuropein; olives; oxygen; polyphenols; shelf life; storage conditions; triacylglycerol lipase; yeasts
Abstract:
... The antioxidant properties of some single components and the total antioxidant activity of extra-virgin olive oil have been evaluated by the oxygen radical absorbance capacity (ORAC) method. The total ORAC of the extra-virgin olive oil was found to be positively correlated with the concentration of total polyphenols, which are important to the shelf life of the product. Among the single phenolic c ...
DOI:
10.1002/ejlt.200700136

44. A 2-D-HPLC-CE platform coupled to ESI-TOF-MS to characterize the phenolic fraction in olive oil

Author:
García-Villalba, Rocío; Carrasco-Pancorbo, Alegría; Vázquez-Martín, Alejandro; Oliveras-Ferraros, Cristina; Menéndez, Javier A.; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto
Source:
Electrophoresis 2009 v.30 no.15 pp. 2688-2701
ISSN:
0173-0835
Subject:
electrophoresis; electrospray ionization mass spectrometry; extra-virgin olive oil; high performance liquid chromatography; in vitro studies
Abstract:
... A 2-D-HPLC/CE method was developed to separate and characterize more in depth the phenolic fraction of olive oil samples. The method involves the use of semi-preparative HPLC (C18 column 250x10 mm, 5 μm) as a first dimension of separation to isolate phenolic fractions from commercial extra-virgin olive oils and CE coupled to TOF-MS (CE-TOF-MS) as a second dimension, to analyze the composition of t ...
DOI:
10.1002/elps.200800807

45. Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument

Author:
Comandini, Patrizia; Verardo, Vito; Maiocchi, Paola; Caboni, Maria Fiorenza
Source:
European journal of lipid science and technology 2009 v.111 no.9 pp. 933-940
ISSN:
1438-7697
Subject:
sunflower oil; correlation; foods; Helianthus annuus; palm oils; vegetable oil; lipid peroxidation; extra-virgin olive oil; activation energy; methodology; oxidative stability; air; oxidation; temperature; oxygen
Abstract:
... Accelerated oxidation tests, such as the determination of the induction period, increase the lipid oxidation rate by exposing a food to elevated temperatures, in the presence of excess quantities of air or oxygen. In addition to the well-founded oxidative stability index (OSI) method, an innovative and promising technique is the oxidation test (OXITEST) reactor. A new analytical method was develop ...
DOI:
10.1002/ejlt.200900009

46. Application of synchronous fluorescence spectroscopy for determination of extra virgin olive oil adulteration

Author:
Dankowska, Anna; Małecka, Maria
Source:
European journal of lipid science and technology 2009 v.111 no.12 pp. 1233-1239
ISSN:
1438-7697
Subject:
adulterated products; detection limit; extra-virgin olive oil; fluorescence; regression analysis; spectroscopy; wavelengths
Abstract:
... The potential of fluorescence spectroscopy for detecting adulteration of extra virgin olive oil with olive oil was investigated. Synchronous fluorescence spectra were collected in the region of 240-700 nm with wavelength intervals (Δλ) of 10, 30, 60 and 80 nm. Regression models were used to quantify the detection limits of adulteration. The technique applied proved to be useful for detecting the a ...
DOI:
10.1002/ejlt.200800295

47. Bene hull oil as a highly stable and antioxidative vegetable oil

Author:
Farhoosh, Reza; Khodaparast, Mohammad Hossein Haddad; Sharif, Ali
Source:
European journal of lipid science and technology 2009 v.111 no.12 pp. 1259-1265
ISSN:
1438-7697
Subject:
acid value; antioxidant activity; carbonyl compounds; extra-virgin olive oil; fatty acid composition; hulls; hydroperoxides; iodine value; peroxide value; saponification number; tocopherols; vegetable oil
Abstract:
... Fatty acid composition, peroxide value, acid value, iodine value, saponification number, unsaponifiable matter content, total tocopherols and phenolics contents, and wax content of Bene hull oil (BHO) were determined and compared to those of Bene kernel oil (BKO) and extra-virgin olive oil (EVOLO). Considering the fatty acid composition and total tocopherols and phenolics contents, the resistance ...
DOI:
10.1002/ejlt.200900081

48. Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

Author:
Baiano, A.; Gambacorta, G.; Terracone, C.; Previtali, M.A.; Lamacchia, C.; La Notte, E.
Source:
Journal of food science 2009 v.74 no.2 pp. C177
ISSN:
0022-1147
Subject:
antioxidant activity; beta-carotene; bleaching; cultivars; extra-virgin olive oil; lipids; oxidation; peroxide value
Abstract:
... Phenolic composition and antioxidant activity of extra-virgin olive oils extracted from several Italian varieties were studied at production and during storage. The antioxidant activity was measured according to the following tests: in the aqueous phase, by radical scavenging of the 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation; and in the lipid phase, using the β-car ...
DOI:
10.1111/j.1750-3841.2009.01072.x
PubMed:
19323733

49. Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin

Author:
Kotti, Faten; Chiavaro, Emma; Cerretani, Lorenzo; Barnaba, Carlo; Gargouri, Mohamed; Bendini, Alessandra
Source:
European food research & technology 2009 v.228 no.5 pp. 735-742
ISSN:
1438-2377
Subject:
chemical composition; crystallization; cultivars; differential scanning calorimetry; enthalpy; extra-virgin olive oil; heat; oleic acid; palmitic acid; temperature; thermal properties; triacylglycerols
Abstract:
... Application of differential scanning calorimetry (DSC) to discriminate among extra virgin olive oils on the basis of cultivar-environment interaction was preliminary evaluated on Tunisian samples from two varieties (Chetoui and Chemlali) and different geographical origin relating thermal properties obtained by cooling and heating thermograms to chemical composition. Higher content of triunsaturate ...
DOI:
10.1007/s00217-008-0984-x

50. Differential scanning calorimetry detection of high oleic sunflower oil as an adulterant in extra-virgin olive oil

Author:
CHIAVARO, EMMA; VITTADINI, ELENA; RODRIGUEZ-ESTRADA, MARIA TERESA; CERRETANI, LORENZO; CAPELLI, LISA; BENDINI, ALESSANDRA
Source:
Journal of food lipids 2009 v.16 no.2 pp. 227-244
ISSN:
1065-7258
Subject:
adulterated products; crystallization; differential scanning calorimetry; endothermy; environmental impact; extra-virgin olive oil; fraud; heat production; lipids; seeds; solvents; sunflower oil; temperature; thermal properties; vegetable oil; vegetables
Abstract:
... Differential scanning calorimetry (DSC) was employed to detect high oleic sunflower oil (HOSo) as an adulterant in extra-virgin olive oil (EVOo) by means of cooling and heating thermograms. Addition of HOSo did not significantly alter cooling profiles of EVOo except for onset temperature of crystallization, which was significantly shifted toward lower temperature at 40% of adulterant addition. At ...
DOI:
10.1111/j.1745-4522.2009.01143.x

51. Effect of pan-frying in extra-virgin olive oil on odour profile, volatile compounds and vitamins

Author:
Messina, Valeria; Biolatto, Andrea; Descalzo, Adriana; Sancho, Ana; Baby, Rosa; de Reca, Noemí Walsöe
Source:
International journal of food science & technology 2009 v.44 no.3 pp. 552-559
ISSN:
0950-5423
Subject:
alpha-tocopherol; analysis of variance; electronic nose; extra-virgin olive oil; frying; gamma-tocopherol; high performance liquid chromatography; odors; principal component analysis; volatile compounds
Abstract:
... Changes in odour of Arauco (ARA) and Arbequina (ARB) extra-virgin olive oil (OO) were monitored during frying by electronic nose (EN) and solid-phase microextraction-gas chromatography methodologies. Degradation of α- and γ-tocopherols was monitored by HPLC. Electronic nose data and volatile compounds were analysed at intervals of 15 min (t₁₅) during 60 min of frying (t₆₀). α- and γ-tocopherols we ...
DOI:
10.1111/j.1365-2621.2008.01844.x

52. Hydroxytyrosol inhibits the proliferation of human colon adenocarcinoma cells through inhibition of ERK1/2 and cyclin D1

Author:
Corona, Giulia; Deiana, Monica; Incani, Alessandra; Vauzour, David; Dessì, Maria Assunta; Spencer, Jeremy P.E.
Source:
Molecular nutrition & food research 2009 v.53 no.7 pp. 897-903
ISSN:
1613-4125
Subject:
adenocarcinoma; cell cycle; colon; colorectal neoplasms; extra-virgin olive oil; humans; mitogen-activated protein kinase; polyphenols
Abstract:
... Extra virgin olive oil is rich in phenolic compounds which are believed to exert beneficial effects against many pathological processes, including the development of colon cancer. We show that one of the major polyphenolic constituents of extra virgin olive oil, hydroxytyrosol (HT), exerts strong antiproliferative effects against human colon adenocarcinoma cells via its ability to induce a cell cy ...
DOI:
10.1002/mnfr.200800269
PubMed:
19685549

53. Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation

Author:
L. D'evoli; P. Salvatore; M. Lucarini; S. Nicoli; A. Aguzzi; P. Gabrielli; G. Lombardi-Boccia
Source:
International journal of food sciences and nutrition 2009 v.60 no.sup5 pp. 38-49
ISSN:
1465-3478
Subject:
beef; calcium; cholesterol; eggs; extra-virgin olive oil; heme iron; meat cuts; nutrition; nutritive value; oleic acid; raw meat; sodium; vitamin E; Italy
Abstract:
... The present study provides a picture of the compositional figure and nutritive value of meat-based dishes typical of Italian culinary tradition. Recipes specific for a bovine meat cut (top-side) were selected among the most widespread ones in Italy: in pan, pizzaiola, cutlet, meat ball, and escalope. The total fat and cholesterol content varied depending on the ingredients utilized (extra-virgin o ...
DOI:
10.1080/09637480802322103

54. Sterol, Triterpenic Dialcohol, and Triacylglycerol Compounds of Extra Virgin Olive Oils from Some Tunisian Varieties Grown in the Region of Tataouine

Author:
I. Oueslati; H. Manai; F.M. Haddada; D. Daoud; J. Sánchez; E. Osorio; M. Zarrouk
Source:
Food science and technology international 2009 v.15 no.1 pp. 5-13
ISSN:
1082-0132
Subject:
campesterol; cholesterol; erythrodiol; extra-virgin olive oil; linoleic acid; oleic acid; triacylglycerols; Tunisia
Abstract:
... The aim of this work was to study some of the chemical characteristics of virgin olive oils produced by three varieties grown in Tataouine (south of Tunisia). The oil samples studied were characterized by high levels of oleic acid (470%) and relatively low percentages of linoleic and palmitic acids (≤13% and ≤10%, respectively). They were also characterized by three primary triacylglycerols: OOO, ...
DOI:
10.1177/1082013208101024

55. A modified sorting task to investigate consumer perceptions of extra virgin olive oils

Author:
Santosa, Metta; Abdi, Hervé; Guinard, Jean-Xavier
Source:
Food quality and preference 2010 v.21 no.7 pp. 881-882
ISSN:
0950-3293
Subject:
bottles; consumer attitudes; extra-virgin olive oil; sorting; statistical analysis; variance
Abstract:
... A two-stage sorting task was used to probe Californian consumers’ opinions of twenty-five extra virgin olive oils based on visual assessments of the bottles. The modification of the simple sorting task aimed to encourage consumers to further discriminate products through sub-groupings of products within the groups they had already made. Sorting data were analyzed using a 3-way extension of classic ...
DOI:
10.1016/j.foodqual.2010.05.011

56. Analytical assessment of destoned and organic-destoned extra-virgin olive oil

Author:
Ranalli, Alfonso; Contento, Stefania
Source:
European food research & technology 2010 v.230 no.6 pp. 965-971
ISSN:
1438-2377
Subject:
tocopherols; fatty acids; shelf life; oleuropein; flavonoids; odors; risk; neoplasms; phenol; metabolome; oxidation; humans; triacylglycerols; flavor; lignans; human nutrition; tocotrienols; antioxidants; cardiovascular diseases; bioactive properties; extra-virgin olive oil; olives
Abstract:
... Outcomes related with the concentrations of bioactive compounds in new functional virgin olive oil kinds (destoned or organic-destoned) are referred to in this research paper. We paid attention to their nutraceutical metabolome and noticeably to their concentration in biophenolics and vitaminic antioxidants (tocopherols, tocotrienols and β-carotene) and to their sensory and hedonistic traits. Ther ...
DOI:
10.1007/s00217-010-1245-3

57. Application of a spectroscopic method to estimate the olive oil oxidative status

Author:
Mahesar, Sarfaraz A.; Bendini, Alessandra; Cerretani, Lorenzo; Bonoli‐Carbognin, Matteo; Sherazi, Syed Tufail Hussain
Source:
European journal of lipid science and technology 2010 v.112 no.12 pp. 1356-1362
ISSN:
1438-7697
Subject:
Fourier transform infrared spectroscopy; absorption; application methods; equipment; extra-virgin olive oil; models; monitoring; normal values; oxidation; phenols; prediction; reflectance; tocopherols; washing
Abstract:
... A rapid Fourier transformed infrared (FTIR) attenuated total reflectance (ATR) spectroscopic method coupled with partial least squares (PLS), was developed to estimate the oxidation degree of extra virgin olive oil (EVOO). The reference values of EVOO oxidation for the FTIR calibration were obtained by the specific absorptions at 232 and 270 nm, due to the presence of conjugated diene (CD) and con ...
DOI:
10.1002/ejlt.201000388

58. Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Author:
R. Vidrih; S. Vidakovič; H. Abramovič
Source:
Czech Journal of Food Sciences v.28 no.5 pp. 376-384
ISSN:
1805-9317
Subject:
Helianthus annuus; acid value; extra-virgin olive oil; fatty acid composition; free fatty acids; heat treatment; human nutrition; olives; oxidative stability; peroxide value; polyunsaturated fatty acids; pumpkin oil; rapeseed; soybean oil; soybeans; sunflower oil
Abstract:
... In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as t ...
DOI:
10.17221/202/2008-cjfs

59. Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition

Author:
Camin, Federica; Larcher, Roberto; Perini, Matteo; Bontempo, Luana; Bertoldi, Daniela; Gagliano, Giacomo; Nicolini, Giorgio; Versini, Giuseppe
Source:
Food chemistry 2010 v.118 no.4 pp. 901-909
ISSN:
0308-8146
Subject:
product authenticity; provenance; olive oil; food analysis; food composition; stable isotopes; isotope labeling; country of origin labeling; fraud; traceability; carbon; oxygen; hydrogen; mineral content; European Union; food labeling; Italy
Abstract:
... The paper shows the isotopic ratios (¹³C/¹²C, D/H, ¹⁸O/¹⁶O) in oil and extracted glycerol and the mineral composition of authentic PDO and PGI Italian extra-virgin olive oils, officially collected from 2000 to 2005 ( N = 539 ) to establish a national databank. ¹³C/¹²C and ¹⁸O/¹⁶O increased from Trentino to Sicily, each year distinguishing Northern Italy from Sicily and Calabria. Significant differ ...
DOI:
10.1016/j.foodchem.2008.04.059

60. Characterization of extra virgin olive oils derived from the Croatian cultivar Oblica

Author:
Zeiner, Michaela; Juranovic‐Cindric, Iva; Škevin, Dubravka
Source:
European journal of lipid science and technology 2010 v.112 no.11 pp. 1248-1252
ISSN:
1438-7697
Subject:
cultivars; foods; pressing; normal values; absorbance; peroxide value; free fatty acids; extra-virgin olive oil; fraud; adulterated products; European Union; digestion; spectroscopy; coasts; microwave treatment; oleic acid; markets; centrifugation; Croatia
Abstract:
... The objective of the present research work was the characterization of extra‐virgin olive oils derived from the main cultivar at the Adriatic coast Oblica by the determination of selected organic parameters as well as of the elemental composition. Twenty elements were quantified by inductively coupled plasma - optical emission spectrometry (ICP‐OES) after acidic microwave assisted digestion. In al ...
DOI:
10.1002/ejlt.201000006

61. Characterization of the Olive Oil from Three Potentially Interesting Varieties from Aragon (Spain)

Author:
M. Benito; R. Oria; A.C. Sánchez-Gimeno
Source:
Food science and technology international 2010 v.16 no.6 pp. 523-530
ISSN:
1082-0132
Subject:
color; crop yield; extra-virgin olive oil; gallic acid; oleic acid; phenol; physicochemical properties; pigments; sensory evaluation; sensory properties; Spain
Abstract:
... The commercial potential of olive oils from three autochthonous olive varieties Bodocal, Racimilla and Negral from Aragón (Spain) has been examined. Physicochemical characteristics, sensory analysis, nutritional composition, color and pigments were considered. The three varieties are generally used for producing table olives or olive oil in coupages but not for the production of monovarietal virgi ...
DOI:
10.1177/1082013210367542
PubMed:
21339168

62. Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils

Author:
Gurdeniz, Gozde; Ozen, Banu; Tokatli, Figen
Source:
European journal of lipid science and technology 2010 v.112 no.2 pp. 218-226
ISSN:
1438-7697
Subject:
Fourier transform infrared spectroscopy; arachidonic acid; correlation; environmental factors; extra-virgin olive oil; fatty acid composition; harvest date; linoleic acid; linolenic acid; oleic acid; principal component analysis; provenance; spectral analysis; stearic acid
Abstract:
... The composition of olive oils may vary depending on environmental and technological factors. Fatty acid profiles and Fourier-transform infrared (FT-IR) spectroscopy data in combination with chemometric methods were used to classify extra-virgin olive oils according to geographical origin and harvest year. Oils were obtained from 30 different areas of northern and southern parts of the Aegean Regio ...
DOI:
10.1002/ejlt.200800229

63. Correlation between thermal properties and chemical composition of Italian virgin olive oils

Author:
Chiavaro, Emma; Estrada, Maria Teresa Rodriguez; Bendini, Alessandra; Cerretani, Lorenzo
Source:
European journal of lipid science and technology 2010 v.112 no.5 pp. 580-592
ISSN:
1438-7697
Subject:
enthalpy; fatty acid composition; diacylglycerols; free fatty acids; extra-virgin olive oil; multivariate analysis; differential scanning calorimetry; oxidative stability; solvents; triolein; crystallization; environmental impact; temperature; thermal properties
Abstract:
... Thirteen monovarietal extra virgin olive oils (EVOos) from two Italian regions were evaluated by means of differential scanning calorimetry (DSC) to study statistical correlations among major and minor chemical components and thermal properties obtained by cooling transitions and their deconvoluted peaks. The application of DSC for the discrimination of EVOos according to the cultivar and geograph ...
DOI:
10.1002/ejlt.200900254

64. Detection of hazelnut oil in extra-virgin olive oil by analysis of polar components by micro-solid phase extraction based on hydrophilic liquid chromatography and MALDI-ToF mass spectrometry

Author:
Calvano, Cosima D.; Aresta, Antonella; Zambonin, Carlo G.
Source:
Journal of mass spectrometry 2010 v.45 no.9 pp. 981-988
ISSN:
1076-5174
Subject:
adulterated products; extra-virgin olive oil; fatty acid composition; hazelnut oil; hydrophilicity; ions; liquid chromatography; lysophosphatidylcholine; matrix-assisted laser desorption-ionization mass spectrometry; polar compounds; qualitative analysis; triacylglycerols; vegetable oil
Abstract:
... The oil polar fraction may have a great potential for the characterization of vegetable oils and for the individuation of adulterations. In particular, adulteration of extra-virgin olive oil (EVOO) with hazelnut oil (HO) is one of the most difficult ones to detect due to the similar composition as regards triacylglycerol, total sterol and fatty acid profile. A new micro-solid phase extraction (μ-S ...
DOI:
10.1002/jms.1753

65. Detection of olive oil adulteration with rapeseed and sunflower oils using MOS electronic nose and SMPE-MS

Author:
Mildner-Szkudlarz, Sylwia; Jelen, Henryk H.
Source:
Journal of food quality 2010 v.33 no.1 pp. 21-41
ISSN:
0146-9428
Subject:
adulterated products; couplings; electronic nose; extra-virgin olive oil; lipid content; nose; prediction; principal component analysis; profits and margins; rapeseed oil; raw materials; vegetable oil; volatile compounds
Abstract:
... The study analyzed the effectiveness of two types of electronic nose systems to detect adulteration of extra virgin olive oil (EVOO) with rapeseed and sunflower oils. Tested methods included volatile analysis with the electronic nose based on MOS sensors (HS-E nose) and by direct coupling of SPME to MS (SPME-MS). Volatile compounds were analyzed also by SPME-GC/MS. Samples of EVOO were mixed with ...
DOI:
10.1111/j.1745-4557.2009.00286.x

66. Determination of apolar and minor polar compounds and other chemical parameters for the discrimination of six different varieties of Tunisian extra-virgin olive oil cultivated in their traditional growing area

Author:
Taamalli, Amani; Gómez-Caravaca, Ana Maria; Zarrouk, Mokhtar; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto
Source:
European food research & technology 2010 v.231 no.6 pp. 965-975
ISSN:
1438-2377
Subject:
acetates; acidity; acids; analysis of variance; apigenin; cultivars; extra-virgin olive oil; fatty acid composition; food research; free radical scavengers; genotype; high performance liquid chromatography; luteolin; mass spectrometry; models; oleuropein; olives; oxidative stability; peroxide value; phenolic compounds; polar compounds; provenance; taxifolin; Tunisia
Abstract:
... A study on the characterization of Tunisian extra-virgin olive oil varieties produced in their place of origin has been carried out. Due to the influence of the genotype and environmental, agronomic and technological factors on the chemical composition of olive oil and its quality, all the olives studied were collected on the same season, and the oil was obtained under the same processing techniqu ...
DOI:
10.1007/s00217-010-1350-3

67. Effect of potato presence on the degradation of extra virgin olive oil during frying

Author:
Kalogianni, Eleni P.; Karastogiannidou, Calliope; Karapantsios, Thodoris D.
Source:
International journal of food science & technology 2010 v.45 no.4 pp. 765-775
ISSN:
0950-5423
Subject:
cooling; energy transfer; extra-virgin olive oil; frying; gel chromatography; heat; heating systems; polymerization; potatoes; temperature profiles
Abstract:
... This work investigates the effect of potato presence on the degradation of extra virgin olive oil (EVOO) during repeated frying. For this reason the performance of EVOO during frying was compared with its performance during heating at frying temperatures. In order to make meaningful comparisons the temperature profiles obtained during the frying experiments were replicated during the heating exper ...
DOI:
10.1111/j.1365-2621.2010.02188.x

68. Evaluation of antioxidant activities of phenolic compounds from two extra virgin olive oils

Author:
Nakbi, A.; Issaoui, M.; Dabbou, S.; Koubaa, N.; Echbili, A.; Hammami, M.; Attia, N.
Source:
Journal of food composition and analysis 2010 v.23 no.7 pp. 711-715
ISSN:
0889-1575
Subject:
antioxidant activity; extra-virgin olive oil; free radical scavengers; low density lipoprotein; oxidation; phenols; polyunsaturated fatty acids; protective effect
Abstract:
... The aim of this work was to investigate the antioxidant properties of two varieties of olive oil (Chétoui and Chemlali), and to study the protective effect of phenolic extract (PE) from these varieties against low density lipoprotein (LDL) oxidation in vitro. Antioxidant activities were examined as well, using different radical scavenging assays: radical scavenging activity by DPPH, and total anti ...
DOI:
10.1016/j.jfca.2010.05.003

69. Exploratory analysis of human urine by LC-ESI-TOF MS after high intake of olive oil: understanding the metabolism of polyphenols

Author:
García-Villalba, Rocío; Carrasco-Pancorbo, Alegría; Nevedomskaya, Ekaterina; Mayboroda, Oleg A.; Deelder, André M.; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto
Source:
Analytical and bioanalytical chemistry 2010 v.398 no.1 pp. 463-475
ISSN:
1618-2642
Subject:
bioavailability; biomarkers; biotransformation; ethyl acetate; extra-virgin olive oil; humans; liquid chromatography; liquid-liquid extraction; mass spectrometry; metabolism; metabolites; polyphenols; urine; volunteers
Abstract:
... Olive oil polyphenols have important biological properties which closely depend on their bioavailability; it is, therefore, essential to understand how polyphenols are absorbed, metabolized, and eliminated from the body. An analytical method based on rapid-resolution liquid chromatography (RRLC) coupled with mass spectrometric detection with a time-of-flight analyzer (RRLC-ESI-TOF MS) has been dev ...
DOI:
10.1007/s00216-010-3899-x
PubMed:
20582699

70. Extra Virgin Olive Oil Components and Oxidative Stability from Olives Grown in Tunisia

Author:
Dabbou, Samia; Brahmi, Faten; Taamali, Ameni; Issaoui, Manel; Ouni, Youssef; Braham, Mohamed; Zarrouk, Mokhtar; Hammami, Mohamed
Source:
journal of the American Oil Chemists' Society 2010 v.87 no.10 pp. 1199-1209
ISSN:
0003-021X
Subject:
antioxidant activity; carotenes; chlorophyll; cultivars; extra-virgin olive oil; free radical scavengers; oleic acid; olives; oxidative stability; phenols; pigments; planting; shelf life; Tunisia
Abstract:
... The effects of the contents of lipids, pigments, α-tocopherol and phenols were studied in relation to the antioxidant capacity of five virgin olive oils obtained from five olive cultivars planted in Tunisia (Arbequina, Koroneiki, Leccino, Oueslati and Chemchali). The antioxidant capacities were evaluated by two different radical scavenging activities: radical scavenging activity by the DPPH assay ...
DOI:
10.1007/s11746-010-1600-3

71. Fat-Soluble Bioactives, Fatty Acid Profile and Radical Scavenging Activity of Semecarpus anacardium Seed Oil

Author:
Ramadan, Mohamed Fawzy; Kinni, S. G.; Seshagiri, M.; Mörsel, Jörg-Thomas
Source:
journal of the American Oil Chemists' Society 2010 v.87 no.8 pp. 885-894
ISSN:
0003-021X
Subject:
medicine; fatty acid composition; unsaturated fatty acids; Semecarpus anacardium; extra-virgin olive oil; glycolipids; seed oils; free radical scavengers; triacylglycerols; electron paramagnetic resonance spectroscopy; saturated fatty acids; thin layer chromatography; gas chromatography; beta-tocopherol; beta-sitosterol; phospholipids; India
Abstract:
... Semecarpus anacardium (family Anacardiaceae) has many applications in the Ayurvedic and Siddha systems of medicine in India. Detailed knowledge on the composition of S. anacardium oil, in consideration of potential utilization, is of major importance. In this investigation, column chromatography, gas chromatography, thin layer chromatography and liquid chromatography techniques were performed to a ...
DOI:
10.1007/s11746-010-1567-0

72. Fatty Acid Profiling of the Main Tissues of Spanish Olive Fruit: Effect of the Oil Extraction Method

Author:
Gómez-González, S.; Ruiz-Jiménez, J.; Luque de Castro, M. D.
Source:
journal of the American Oil Chemists' Society 2010 v.87 no.12 pp. 1413-1423
ISSN:
0003-021X
Subject:
centrifugation; derivatization; endocarp; extra-virgin olive oil; fatty acids; gas chromatography; industry; mesocarp; models; olives; pomace; seeds; solvents
Abstract:
... The aims of the present study were as follows: (1) study of the extraction efficiency of the methods to obtain extra virgin olive oil and pomace oil, and the fatty oil composition provided by each tissue and the whole fruit using both methods; (2) characterisation of the oil obtained by each extraction method according to quality parameters; and (3) development of chemometric models able to explai ...
DOI:
10.1007/s11746-010-1631-9

73. Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

Author:
Rohman, A.; Che Man, Y.B.
Source:
Food research international 2010 v.43 no.3 pp. 886-892
ISSN:
0963-9969
Subject:
Fourier transform infrared spectroscopy; canola oil; corn oil; discriminant analysis; extra-virgin olive oil; models; palm oils; polymerase chain reaction; prediction; sunflower oil; vegetable oil
Abstract:
... Fourier transform infrared (FTIR) spectroscopy has been developed for analysis of extra virgin olive oil (EVOO) adulterated with palm oil (PO). Measurements were made on pure EVOO and that adulterated with varying concentrations of PO (1.0–50.0% wt./wt. in EVOO). Two multivariate calibrations, namely partial least square (PLS) and principle component regression (PCR) were optimized for constructin ...
DOI:
10.1016/j.foodres.2009.12.006

74. High-power gradient diffusion NMR spectroscopy for the rapid assessment of extra-virgin olive oil adulteration

Author:
Šmejkalová, Daniela; Piccolo, Alessandro
Source:
Food chemistry 2010 v.118 no.1 pp. 153-158
ISSN:
0308-8146
Subject:
diffusion; rapid methods; nuclear magnetic resonance spectroscopy; olive oil; adulterated products; food analysis; food composition; food quality; discriminant analysis; accuracy; fraud; detection
Abstract:
... A high gradient diffusion NMR spectroscopy was applied to measure diffusion coefficients (D) of a number of extra-virgin olive, seed, and nut oils in order to ascertain the suitability of this rapid and direct method for discrimination of adulterated olive oils. Minimum adulteration levels that could be detected by changes in D were 10% for sunflower (SuO) and soybean oil (SoO), and 30% for hazeln ...
DOI:
10.1016/j.foodchem.2009.04.088

75. Hydroxytyrosol promotes mitochondrial biogenesis and mitochondrial function in 3T3-L1 adipocytes

Author:
Hao, Jiejie; Shen, Weili; Yu, Guangli; Jia, Haiqun; Li, Xuesen; Feng, Zhihui; Wang, Ying; Weber, Peter; Wertz, Karin; Sharman, Edward; Liu, Jiankang
Source:
Journal of nutritional biochemistry 2010 v.21 no.7 pp. 634-644
ISSN:
0955-2863
Subject:
Mediterranean diet; adipocytes; extra-virgin olive oil; fatty acids; gene expression; mitochondrial DNA; oxygen consumption; protein kinases; protein synthesis; small interfering RNA; transcription factors; transcriptional activation
Abstract:
... Hydroxytyrosol (HT) in extra-virgin olive oil is considered one of the most important polyphenolic compounds responsible for the health benefits of the Mediterranean diet for lowering incidence of cardiovascular disease, the most common and most serious complication of diabetes. We propose that HT may prevent these diseases by a stimulation of mitochondrial biogenesis that leads to enhancement of ...
DOI:
10.1016/j.jnutbio.2009.03.012
PubMed:
19576748

76. Influence of irrigation with moderate saline water on "Chemlali" extra virgin olive oil composition and quality

Author:
Bedbabis, Saida; Clodoveo, Maria Lisa; Rouina, Bechir Ben; Boukhris, Makki
Source:
Journal of food quality 2010 v.33 no.2 pp. 228-247
ISSN:
0146-9428
Subject:
absorbance; acidity; arid zones; chlorophyll; cultivars; drought tolerance; extra-virgin olive oil; fatty acid composition; fruits; irrigation water; oleic acid; olives; oxidative stability; peroxide value; rain; saline water; shelf life; stearic acid; trees; water stress; Tunisia
Abstract:
... The main goal of this study was to investigate the effects of moderate saline water irrigation in the "Chemlali" olive cultivar grown in Sfax, an arid region of Tunisia, on the composition and quality of the resultant virgin olive oil in comparison to a control plot grown under rain-fed conditions. Free acidity, peroxide value, specific ultraviolet absorbance (K₂₃₂, K₂₇₀), fatty acid composition, ...
DOI:
10.1111/j.1745-4557.2010.00310.x

77. Influence of olive crushing methods on the yields and oil characteristics

Author:
Preziuso, Serena Maria; Di Serio, Maria Gabriella; Biasone, Alessandro; Vito, Raffaella; Mucciarella, Maria Regina; Di Giovacchino, Luciano
Source:
European journal of lipid science and technology 2010 v.112 no.12 pp. 1345-1355
ISSN:
1438-7697
Subject:
European Union; color; crushers; crushing; extra-virgin olive oil; granite; industrial oils; knives; lipid content; odor compounds; olives; pastes; phenol; taste
Abstract:
... In the last years, metallic crushers substituted granite stone mill with some variations in the organoleptic oil characteristics. To control the influence of the crushing method on the yield and oil quality, the olive pastes were obtained using three different ways: (i) new metallic crusher at mobile knives; (ii) granite stone mill; (iii) double olive crushing by the metallic crusher and the grani ...
DOI:
10.1002/ejlt.201000303

78. Microencapsulation of extra-virgin olive oil by spray-drying: Influence of wall material and olive quality

Author:
Calvo, Patricia; Hernández, Teresa; Lozano, Mercedes; González-Gómez, David
Source:
European journal of lipid science and technology 2010 v.112 no.8 pp. 852-858
ISSN:
1438-7697
Subject:
caseinates; emulsifying; emulsions; extra-virgin olive oil; fatty acid composition; gelatin; gum arabic; hydrocolloids; lactose; microencapsulation; olives; packaging; powders; spray drying; starch
Abstract:
... Encapsulation is a process by which small particles of core products are packaged within a wall material to form microcapsules. One common technique to produce encapsulated products is spray-drying which involves the conversion of liquid oils in the form of an emulsion into dry powders. Emulsification conditions, wall components, and spray-drying parameters have been optimized for the microencapsu ...
DOI:
10.1002/ejlt.201000059

79. Nitrogen stripping to remove dissolved oxygen from extra virgin olive oil

Author:
Masella, Piernicola; Parenti, Alessandro; Spugnoli, Paolo; Calamai, Luca
Source:
European journal of lipid science and technology 2010 v.112 no.12 pp. 1389-1392
ISSN:
1438-7697
Subject:
dissolved oxygen; extra-virgin olive oil; free radicals; nitrogen; peroxide value; phenols; volatile compounds
Abstract:
... The stripping treatment of extra virgin olive oil (EVOO) by nitrogen gas to remove dissolved oxygen (DO) was tested immediately after the oil production. Dissolved oxygen was measured before and after stripping, as well as one week later along with chemical analyses with the aim to assess the effects of the stripping treatment on EVOO quality. Stripping gave a great reduction of DO, of ca 50%. Bot ...
DOI:
10.1002/ejlt.200900277

80. Oleuropein aglycon prevents cytotoxic amyloid aggregation of human amylin

Author:
Rigacci, Stefania; Guidotti, Valentina; Bucciantini, Monica; Parri, Matteo; Nediani, Chiara; Cerbai, Elisabetta; Stefani, Massimo; Berti, Andrea
Source:
Journal of nutritional biochemistry 2010 v.21 no.8 pp. 726-735
ISSN:
0955-2863
Subject:
amyloid; caspase-3; cell membranes; cytotoxicity; electron microscopy; extra-virgin olive oil; fluorescence microscopy; humans; islets of Langerhans; noninsulin-dependent diabetes mellitus; oleuropein; polyphenols; protective effect
Abstract:
... Pancreatic amyloid deposits of amylin are a hallmark of Type II diabetes and considerable evidence indicates that amylin oligomers are cytotoxic to β-cells. Many efforts are presently spent to find out naturally occurring molecules, or to design synthetic ones, able to hinder amylin aggregation or to protect cells against aggregate cytotoxicity. In this context, a protective effect of some polyphe ...
DOI:
10.1016/j.jnutbio.2009.04.010
PubMed:
19616928

81. Oleuropein and hydroxytyrosol inhibit MCF-7 breast cancer cell proliferation interfering with ERK1/2 activation

Author:
Sirianni, Rosa; Chimento, Adele; De Luca, Arianna; Casaburi, Ivan; Rizza, Pietro; Onofrio, Arianna; Iacopetta, Domenico; Puoci, Francesco; Andò, Sebastiano; Maggiolini, Marcello; Pezzi, Vincenzo
Source:
Molecular nutrition & food research 2010 v.54 no.6 pp. 833-840
ISSN:
1613-4125
Subject:
polyphenols; cell growth; oleuropein; luciferase; gene expression regulation; extra-virgin olive oil; signal transduction; cell proliferation; reporter genes; receptors; estradiol; breast neoplasms
Abstract:
... The growth of many breast tumors is stimulated by estradiol (E2), which activates a classic mechanism of regulation of gene expression and signal transduction pathways inducing cell proliferation. Polyphenols of natural origin with chemical similarity to estrogen have been shown to interfere with tumor cell proliferation. The aim of this study was to investigate whether hydroxytyrosol (HT) and ole ...
DOI:
10.1002/mnfr.200900111
PubMed:
20013881

82. Optimization of the Measurement of Italian Monocultivar Extra Virgin Olive Oil Antioxidant Power Via the Briggs–Rauscher Reaction

Author:
T. Cecchi; P. Passamonti; P. Cecchi
Source:
Food analytical methods 2010 v.3 no.1 pp. 1-6
ISSN:
1936-9751
Subject:
antioxidant activity; extra-virgin olive oil; food matrix; foods; gastric juice; lipid peroxidation; pH; phenol; screening; Italy
Abstract:
... In this paper, the overall antioxidant power of monocultivar extra virgin olive oil (EVOO) from Marche Region (Italy) was determined modifying, for the first time, the Briggs–Rauscher (BR) method to account for the water insolubility of the samples. The modification can pave the way to extend the BR antioxidant capacity assay to other real food systems that are usually heterogeneous mixtures and t ...
DOI:
10.1007/s12161-009-9071-6

83. Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process

Author:
Silva, Lisete; Garcia, Barbara; Paiva-Martins, Fátima
Source:
Lebensmittel-Wissenschaft + Technologie 2010 v.43 no.9 pp. 1336-1344
ISSN:
0023-6438
Subject:
acetates; boiling; copper; extra-virgin olive oil; oxidative stability; polyphenols; tocopherols; vegetables
Abstract:
... The changes in the stability and phenolic content of an extra-virgin olive oil and an olive oil following boiling operation in the presence of vegetables have been studied. After the boiling process, none of the olive oil samples was oxidized, independently of the olive oil quality used. However, in contrast with tocopherols, all polyphenolic components decreased in concentration with the thermal ...
DOI:
10.1016/j.lwt.2010.05.013

84. Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes

Author:
Alvarez, María Dolores; Fernández, Cristina; Olivares, María Dolores; Canet, Wenceslao
Source:
International journal of food science & technology 2010 v.45 no.10 pp. 2108-2118
ISSN:
0950-5423
Subject:
cryoprotectants; extra-virgin olive oil; freezing; gelling properties; ingredients; inulin; nutritive value; olives; potatoes; storage quality; viscosity
Abstract:
... Developing products having a high nutritional value and good storage stability during freezing is a challenge. Inulin (I) and extra virgin olive oil (EVOO) have interesting functional properties. The effect of the addition of I and EVOO blends at different I:EVOO ratios (0:0, 0:60, 15:45, 30:30, 45:15, 60:0, 30:45 and 45:30) on the rheological, physical, sensory and structural properties of fresh ...
DOI:
10.1111/j.1365-2621.2010.02382.x

85. Separation of proteins from olive oil by CE: An approximation to the differentiation of monovarietal olive oils

Author:
Montealegre, Cristina; Marina, María Luisa; García-Ruiz, Carmen
Source:
Electrophoresis 2010 v.31 no.13 pp. 2218-2225
ISSN:
0173-0835
Subject:
acetone; cold; electrophoresis; extra-virgin olive oil; proteins; solubilization; traceability
Abstract:
... The separation of proteins from olive oils by CE has been achieved for the first time in this work. Based on the protein profiles obtained using UV detection, a novel approach has also been proposed enabling the differentiation of monovarietal olive oils. An extraction procedure based on the precipitation of proteins in cold acetone and their isolation and solubilization in a hydro-organic medium ...
DOI:
10.1002/elps.200900675

86. Small farms building global brands through social networks

Author:
Domenico Dentoni; Thomas Reardon
Source:
Journal on chain and network science 2010 v.10 no.3 pp. 159-171
ISSN:
1875-0931
Subject:
consumer preferences; developed countries; extra-virgin olive oil; farmers; foods; issues and policy; market development; small farms; social networks; supply chain; world markets; Italy
Abstract:
... Small farms have the option of competing in the global market by pursuing a niche brand differentiation strategy. However, they usually face tight financial constraints when attempting to build a food brand that meets both the desires of a small segment of distant final consumers and the requirements of its international buyers. In this study, we explore how small farms can use social networks to ...
DOI:
10.3920/JCNS2010.x183

87. Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy

Author:
Sinelli, Nicoletta; Casale, Monica; Di Egidio, Valentina; Oliveri, Paolo; Bassi, Daniele; Tura, Debora; Casiraghi, Ernestina
Source:
Food research international 2010 v.43 no.8 pp. 2126-2131
ISSN:
0963-9969
Subject:
acidity; algorithms; carotenoids; chemometrics; cultivars; extra-virgin olive oil; fatty acid composition; infrared spectroscopy; peroxide value; spectral analysis
Abstract:
... The use of near and mid infrared spectroscopy, combined with chemometric analysis, was explored as a tool to classify samples of Italian extra virgin olive oil on the basis of the cultivar. A total of 82 monovarietal samples (‘Casaliva’, ‘Leccino’ and ‘Frantoio’) of extra virgin olive oils were analysed. Several variables were measured: the free acidity, the peroxide value, spectrophotometric indi ...
DOI:
10.1016/j.foodres.2010.07.019

88. β-Carotene, squalene and waxes determined by chromatographic method in picual extra virgin olive oil obtained by a new cold extraction system

Author:
Samaniego-Sánchez, C.; Quesada-Granados, J.J.; López-García de la Serrana, H.; López-Martínez, M.C.
Source:
Journal of food composition and analysis 2010 v.23 no.7 pp. 671-676
ISSN:
0889-1575
Subject:
beta-carotene; capillary gas chromatography; cold; detection limit; extra-virgin olive oil; reversed-phase high performance liquid chromatography; silica gel; solid phase extraction; squalene; waxes
Abstract:
... Various chromatographic techniques were used to identify the β-carotene, squalene and diverse waxes present in extra virgin olive oil obtained by a new cold extraction system. To determine the wax content, solid-phase extraction on a silica-gel column was used and the fraction was analyzed by capillary gas chromatography. The other compounds present in the non-saponifiable olive oil fraction, i.e. ...
DOI:
10.1016/j.jfca.2010.03.010

89. (−)-Oleocanthal as a c-Met inhibitor for the control of metastatic breast and prostate cancers

Author:
Elnagar, Ahmed Y.; Sylvester, Paul W.; El Sayed, Khalid A.
Source:
Planta medica 2011 v.77 no.10 pp. 1013-1019
ISSN:
0032-0943
Subject:
Alzheimer disease; anti-inflammatory activity; extra-virgin olive oil; hepatocyte growth factor receptor; humans; inhibitory concentration 50; metastasis; neurotoxicity; phenolic compounds; phosphorylation; prostatic neoplasms; proteins; proto-oncogenes; tyrosine
Abstract:
... The proto-oncogene receptor tyrosine kinase c-Met encodes the high-affinity receptor for hepatocyte growth factor (HGF). Dysregulation of the HGF‐c-Met pathway plays a significant oncogenic role in many tumors. Overexpression of c-Met is a prognostic indicator for some transitional cell carcinomas. Extra-virgin olive oil (EVOO) provides a variety of minor phenolic compounds with beneficial propert ...
DOI:
10.1055/s-0030-1270724

90. 1-Phenyl-6,7-dihydroxy-isochroman suppresses lipopolysaccharide-induced pro-inflammatory mediator production in human monocytes

Author:
Trefiletti, Giuliana; Togna, Anna Rita; Latina, Valentina; Marra, Carolina; Guiso, Marcella; Togna, Giuseppina I.
Source:
British journal of nutrition 2011 v.106 no.1 pp. 33-36
ISSN:
0007-1145
Subject:
Mediterranean diet; anti-inflammatory activity; antioxidants; extra-virgin olive oil; human health; humans; ingredients; monocytes; oleic acid; polyphenols; protective effect; protein synthesis; thromboxanes; tumor necrosis factor-alpha
Abstract:
... Extra-virgin olive oil is an integral ingredient of the Mediterranean diet, and it has been suggested that its high consumption has beneficial effects on human health. Its protective effect, in particular against the development of CVD, has been related not only to the high content of oleic acid, but also to the antioxidant and anti-inflammatory properties of polyphenols. In order to verify the an ...
DOI:
10.1017/S0007114510005763
PubMed:
21269535

91. A capillary electrophoresis–tandem mass spectrometry methodology for the determination of non-protein amino acids in vegetable oils as novel markers for the detection of adulterations in olive oils

Author:
Laura Sánchez-Hernández; Maria Luisa Marina; Antonio L. Crego
Source:
Journal of chromatography 2011 v.1218 no.30 pp. 4944-4951
ISSN:
0021-9673
Subject:
butanol; capillary electrophoresis; chromatography; citrulline; corn oil; derivatization; extra-virgin olive oil; gamma-aminobutyric acid; mass spectrometry; ornithine; soybean oil; sunflower oil; vegetable oil
Abstract:
... A new analytical methodology based on capillary electrophoresis–mass spectrometry (CE–MS²) is presented in this work, enabling the identification and determination of six non-protein amino acids (ornithine, β-alanine, GABA, alloisoleucine, citrulline and pyroglutamic acid) in vegetable oils. This methodology is based on a previous derivatization with butanol and subsequent separation using acidic ...
DOI:
10.1016/j.chroma.2011.01.045

92. Analysis of the legislated metals in different categories of olive and olive-pomace oils

Author:
E.J. Llorent-Martínez; P. Ortega-Barrales; M.L. Fernández-de Córdova; A. Ruiz-Medina
Source:
Food control 2011 v.22 no.2 pp. 221-225
ISSN:
0956-7135
Subject:
detection limit; extra-virgin olive oil; mass spectrometry; maximum residue limits; metals; nitric acid
Abstract:
... The determination in olive oils of the legislated metals (As, Cu, Fe and Pb) by the International Olive Oil Council (IOC) has been carried out by inductively coupled plasma mass spectrometry (ICP-MS) following microwave digestion with nitric acid. The method has been validated using an oil reference material and by recovery experiments, obtaining in both cases satisfactory results. The detection l ...
DOI:
10.1016/j.foodcont.2010.07.002

93. Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil

Author:
Emma Chiavaro; Lorenzo Cerretani; Antonietta Di Matteo; Carlo Barnaba; Alessandra Bendini; Paola Iacumin
Source:
European journal of lipid science and technology 2011 v.113 no.12 pp. 1509-1519
ISSN:
1438-7697
Subject:
cultivars; discriminant analysis; fatty acids; models; extra-virgin olive oil; triacylglycerols; olives; differential scanning calorimetry; crystallization; temperature; traceability; databases; thermal properties; Italy; Croatia; Mediterranean region
Abstract:
... In this work, a multidisciplinary approach for the evaluation of extra virgin olive oil traceability (geographical provenience and botanical differentiation) is presented. Conventional techniques such as major chemical component determination (triacylglycerols, TAG and fatty acids) and other novel approaches as stable isotopic ratio (13C/12C in combination with 18O/16O) and thermal properties obta ...
DOI:
10.1002/ejlt.201100174

94. Application of lag-k autocorrelation coefficient and the TGA signals approach to detecting and quantifying adulterations of extra virgin olive oil with inferior edible oils

Author:
José S. Torrecilla; Julián García; Silvia García; Francisco Rodríguez
Source:
Analytica chimica acta 2011 v.688 no.2 pp. 140-145
ISSN:
0003-2670
Subject:
Helianthus annuus; autocorrelation; cooking fats and oils; corn; equipment; extra-virgin olive oil; olive pomace; olives; thermogravimetry
Abstract:
... The combination of lag-k autocorrelation coefficients (LCCs) and thermogravimetric analyzer (TGA) equipment is defined here as a tool to detect and quantify adulterations of extra virgin olive oil (EVOO) with refined olive (ROO), refined olive pomace (ROPO), sunflower (SO) or corn (CO) oils, when the adulterating agents concentration are less than 14%. The LCC is calculated from TGA scans of adult ...
DOI:
10.1016/j.aca.2011.01.009

95. Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil

Author:
Lorenzo Cerretani; Rubén M. Maggio; Carlo Barnaba; Tullia Gallina Toschi; Emma Chiavaro
Source:
Food chemistry 2011 v.127 no.4 pp. 1899-1904
ISSN:
0308-8146
Subject:
differential scanning calorimetry; extra-virgin olive oil; fatty acid composition; least squares; oleic acid; palmitic acid; polyunsaturated fatty acids; pomace; quantitative analysis; seed oils; stearic acid; vegetable oil
Abstract:
... A chemometric approach based on partial least (PLS) square methodology was applied to unfolded differential scanning calorimetry data obtained by 63 samples of different vegetable oils (58 extra virgin olive oils, one olive and one pomace olive oil, three seed oils) to evaluate fatty acid composition (palmitic, stearic, oleic and linoleic acids, saturated (SFA), mono (MUFA) and polysaturated (PUFA ...
DOI:
10.1016/j.foodchem.2011.02.041

96. Açaí (Euterpe oleraceae) ‘BRS Pará’: A tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil

Author:
Maria do Socorro M. Rufino; Jara Pérez-Jiménez; Sara Arranz; Ricardo Elesbão Alves; Edy S. de Brito; Maria S.P. Oliveira; Fulgencio Saura-Calixto
Source:
Food research international 2011 v.44 no.7 pp. 2100-2106
ISSN:
0963-9969
Subject:
Euterpe; antioxidant activity; antioxidants; cultivars; dietary fiber; dietary supplements; extra-virgin olive oil; fruits; functional foods; pulp; tropical and subtropical fruits
Abstract:
... This article reports a study of the concentrations of dietary fiber (DF) and antioxidant capacity in fruits (pulp and oil) of a new açaí (Euterpe oleraceae) cultivar—‘BRS-Pará’, with a view to determine the possibility of using it as a source of antioxidants in functional foods or dietary supplements. Results show that ‘BRS-Pará’ açaí fruits has a high content of DF (71% dry matter) and oil (20.82 ...
DOI:
10.1016/j.foodres.2010.09.011

97. Blood, Sweat and Tears in a Bottle of Palestinian Extra-Virgin Olive Oil

Author:
Anne Meneley
Source:
Food, culture, & society 2011 v.14 no.2 pp. 275-292
ISSN:
1751-7443
Subject:
emotions; ethics; extra-virgin olive oil; fair trade; farmers; Israel; West Bank
Abstract:
... This paper examines the trajectory of fairtrade extra-virgin olive oil from its troubled production in Palestine, to its convoluted and difficult circulation in the West Bank and out of Israel, to ethical consumers abroad who buy it out of solidarity with Palestinian farmers. I examine the emotions embedded in the product: the blood, sweat and tears of the Palestinian producer and the sympathy of ...
DOI:
10.2752/175174411X12893984828872

98. Characterisation of the phenolic compounds retained in different organic and inorganic filter aids used for filtration of extra virgin olive oil

Author:
J. Lozano-Sánchez; A. Segura-Carretero; A. Fernández-Gutiérrez
Source:
Food chemistry 2011 v.124 no.3 pp. 1146-1150
ISSN:
0308-8146
Subject:
extra-virgin olive oil; filters; filtration; phenolic compounds
Abstract:
... The aim of this work was to identify and quantify some of the phenolic compounds retained by different filters used for the filtration of two varieties of extra virgin olive oil (Arbequina and Picual). This was performed by HPLC–ESI–TOF and Folin–Ciocalteau spectrophotometric technique. A significant loss in the phenolic concentration with all the tested filter aids was observed. This suggests tha ...
DOI:
10.1016/j.foodchem.2010.07.026

99. Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds

Author:
Eirini Pouliarekou; Anastasia Badeka; Maria Tasioula-Margari; Stavros Kontakos; Francesco Longobardi; Michael G. Kontominas
Source:
Journal of chromatography 2011 v.1218 no.42 pp. 7534-7542
ISSN:
0021-9673
Subject:
analysis of variance; chromatography; cultivars; discriminant analysis; extra-virgin olive oil; harvesting; headspace analysis; mass spectrometry; provenance; volatile compounds; Greece
Abstract:
... The aim of the present study was to characterize and classify olive oils from Western Greece according to cultivar and geographical origin, based on volatile compound composition, by means of Linear Discriminant Analysis. A total of 51 olive oil samples were collected during the harvesting period 2007–2008 from six regions of Western Greece and from six local cultivars. Forty-five of the samples w ...
DOI:
10.1016/j.chroma.2011.07.081

100. Classification of Turkish Extra Virgin Olive Oils by a SAW Detector Electronic Nose

Author:
Kadiroğlu, Pınar; Korel, Figen; Tokatlı, Figen
Source:
journal of the American Oil Chemists' Society 2011 v.88 no.5 pp. 639-645
ISSN:
0003-021X
Subject:
acoustics; chemometrics; cultivars; electronic nose; extra-virgin olive oil; geographical variation; models; odors; principal component analysis
Abstract:
... An electronic nose (e-nose), in combination with chemometrics, has been used to classify the cultivar, harvest year, and geographical origin of economically important Turkish extra virgin olive oils. The aroma fingerprints of the eight different olive oil samples [Memecik (M), Erkence (E), Gemlik (G), Ayvalık (A), Domat (D), Nizip (N), Gemlik-Edremit (GE), Ayvalık-Edremit (AE)] were obtained using ...
DOI:
10.1007/s11746-010-1705-8