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1. An extended approach combining sensory and real choice experiments to examine new product attributes

Author:
Ballco, Petjon; Gracia, Azucena
Source:
Food quality and preference 2020 v.80 pp. 103830
ISSN:
0950-3293
Subject:
extra-virgin olive oil,   etc   ; certification; sensory evaluation; taste;     Show all 4 Subjects
Abstract:
... As an extension of the current strategies employed to evaluate new products/attributes, this research presents a more realistic approach and obtains more accurate results through the combination of real choice experiments (RCEs) and sensory analysis. Two RCEs are carried out to mimic a real shopping scenario before and after experiencing the taste of extra virgin olive oils (EVOO) with a new attri ...
DOI:
10.1016/j.foodqual.2019.103830

2. Deep eutectic solvents (DES) as green extraction media for antioxidants electrochemical quantification in extra-virgin olive oils

Author:
Shabani, Egzontina; Zappi, Daniele; Berisha, Liridon; Dini, Danilo; Antonelli, Marta Letizia; Sadun, Claudia
Source:
Talanta 2020 v.215 pp. 120880
ISSN:
0039-9140
Subject:
extra-virgin olive oil,   etc   ; antioxidants; electrochemistry; electrodes; nanoparticles; screening; solvents; titanium dioxide; voltammetry;     Show all 9 Subjects
Abstract:
... A new electroanalytical method has been developed for the determination of polar antioxidant compounds in extra virgin olive oils. This method is based on the extraction of polar antioxidant compounds from extra-virgin olive oils by means of a deep eutectic solvent and their determination by a modified screen-printed electrode platform. The platform sensitivity was increased by modifying the worki ...
DOI:
10.1016/j.talanta.2020.120880

3. Testing consumers’ acceptance for an extra-virgin olive oil with a naturally increased content in polyphenols: The case of ultrasounds extraction

Author:
Roselli, L.; Cicia, G.; Del Giudice, T.; Cavallo, C.; Vecchio, R.; Carfora, V.; Caso, D.; Sardaro, R.; Carlucci, D.; De Gennaro, B.
Source:
Journal of functional foods 2020 v.69 pp. 103940
ISSN:
1756-4646
Subject:
extra-virgin olive oil,   etc   ; Internet; consumer acceptance; food industry; markets; models; polyphenols; traditional foods; ultrasonics;     Show all 9 Subjects
Abstract:
... Innovation is fundamental for all agri-food companies to increase competitiveness. Being extra-virgin olive oil (EVOO) a traditional food product (TFP), the main obstacle to innovation is its traditional nature. This study evaluated consumers’ acceptance for an EVOO with a naturally increased content of poliphenols, as it has been extracted through ultrasounds. This product has been compared with ...
DOI:
10.1016/j.jff.2020.103940

4. Multiblock chemometrics for the discrimination of three extra virgin olive oil varieties

Author:
Maléchaux, Astrid; Laroussi-Mezghani, Sonda; Le Dréau, Yveline; Artaud, Jacques; Dupuy, Nathalie
Source:
Food chemistry 2020 v.309 pp. 125588
ISSN:
0308-8146
Subject:
extra-virgin olive oil,   etc   ; chemometrics; discriminant analysis; gas chromatography; least squares; prediction;     Show all 6 Subjects
Abstract:
... To discriminate samples from three varieties of Tunisian extra virgin olive oils, weighted and non-weighted multiblock partial least squares – discriminant analysis (MB-PLS1-DA) models were compared to PLS1-DA models using data obtained by gas chromatography (GC), or global composition through mid-infrared spectra (MIR). Models performances were determined using percentages of sensitivity, specifi ...
DOI:
10.1016/j.foodchem.2019.125588

5. Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil

Author:
Iqdiam, Basheer M.; Abuagela, Manal O.; Marshall, Sara M.; Yagiz, Yavuz; Goodrich-Schneider, Renee; Baker, George L.; Welt, Bruce A.; Marshall, Maurice R.
Source:
Journal of food engineering 2019 v.244 pp. 1-10
ISSN:
0260-8774
Subject:
extra-virgin olive oil,   etc   ; headspace analysis; oxygen;     Show all 3 Subjects
Abstract:
... The objective of this study was to evaluate high power ultrasound (HPU) treatment before malaxation and control of oxygen during malaxation on extraction efficiency and quality of extra virgin olive oil (EVOO). HPU treatment (150 W and 20 kHz, 13.5 kJ kg−1) was followed by controlling headspace oxygen concentrations (2%, 5%, 10%, and 21% (control)) during malaxation. Oil yield and various oxidativ ...
DOI:
10.1016/j.jfoodeng.2018.09.013

6. Food fraud: Assessing fraud vulnerability in the extra virgin olive oil supply chain

Author:
Yan, Jing; Erasmus, Sara W.; Aguilera Toro, Miguel; Huang, Haixin; van Ruth, Saskia M.
Source:
Food control 2020 v.111 pp. 107081
ISSN:
0956-7135
Subject:
extra-virgin olive oil,   etc   ; correspondence analysis; fats and oils industry; food fraud; food industry; markets; motivation; risk assessment; supply chain;     Show all 9 Subjects
Abstract:
... As a high value commodity on the market, extra virgin olive oil (EVOO) is a suitable target for fraudsters. To understand differences in perceived fraud vulnerability between tier groups across the EVOO supply chain and to disclose underlying factors, the perceived fraud vulnerability of 28 companies was examined using the SSAFE food fraud vulnerability assessment tool. Amongst these companies wer ...
DOI:
10.1016/j.foodcont.2019.107081

7. Phospholipidome of extra virgin olive oil: Development of a solid phase extraction protocol followed by liquid chromatography–high resolution mass spectrometry for its software-assisted identification

Author:
Antonelli, Michela; Benedetti, Barbara; Cavaliere, Chiara; Cerrato, Andrea; Montone, Carmela Maria; Piovesana, Susy; Lagana, Aldo; Capriotti, Anna Laura
Source:
Food chemistry 2020 v.310 pp. 125860
ISSN:
0308-8146
Subject:
extra-virgin olive oil,   etc   ; acids; computer software; detection limit; liquid chromatography; mass spectrometry; phosphatidylglycerols; solid phase extraction; soot;     Show all 9 Subjects
Abstract:
... The determination of phospholipids in olive oil is challenging due to their low concentration. For this reason, a comparison of two solid phase extraction procedures, namely weak anionic exchange (WAX) and graphitized carbon black (GCB), is presented for the enrichment of phospholipids. Analyses were performed by liquid chromatography-high resolution mass spectrometry (LC-HRMS) and lipids were ide ...
DOI:
10.1016/j.foodchem.2019.125860

8. NMR spectroscopy: a powerful tool for the analysis of polyphenols in extra virgin olive oil

Author:
Olmo‐Cunillera, Alexandra; López‐Yerena, Anallely; Lozano‐Castellón, Julián; Tresserra‐Rimbau, Anna; Vallverdú‐Queralt, Anna; Pérez, Maria
Source:
Journal of the science of food and agriculture 2020 v.100 no.5 pp. 1842-1851
ISSN:
0022-5142
Subject:
extra-virgin olive oil,   etc   ; Mediterranean diet; flavonoids; food matrix; lignans; nuclear magnetic resonance spectroscopy; phenolic acids; polyphenols; secoiridoids;     Show all 9 Subjects
Abstract:
... Extra virgin olive oil (EVOO), a key component of the Mediterranean diet, has aroused interest in recent years due to its health properties. Nuclear magnetic resonance (NMR) spectroscopy is an appropriate tool for the accurate quantification of minor compounds in complex food matrices, such as polyphenols in olive oil. Flavonoids, lignans, secoiridoids and phenolic acids and alcohols in EVOO have ...
DOI:
10.1002/jsfa.10173

9. Assessing tyrosol and hydroxytyrosol in Portuguese monovarietal olive oils: Revealing the nutraceutical potential by a combined spectroscopic and chromatographic techniques - based approach

Author:
Pereira, Catarina; Costa Freitas, Ana Maria; Cabrita, Maria João; Garcia, Raquel
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.118 pp. 108797
ISSN:
0023-6438
Subject:
extra-virgin olive oil,   etc   ; European Union; dietary supplements; high performance liquid chromatography; nuclear magnetic resonance spectroscopy; screening;     Show all 6 Subjects
Abstract:
... Aiming to address the claims of nutraceutical status described in the EU Regulation 432/2012 for Extra Virgin Olive Oils (EVOO), this work is focused on the assessment of total contents of tyrosol (Tyr) and hydroxytyrosol (HTyr) for Portuguese monovarietal olive oils. To achieve this main goal, a multi-technique-based approach was performed encompassing the use of a multiple suppression nuclear ma ...
DOI:
10.1016/j.lwt.2019.108797

10. Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety

Author:
Navajas-Porras, B.; Pérez-Burillo, S.; Morales-Pérez, J.; Rufián-Henares, J.A.; Pastoriza, S.
Source:
Food chemistry 2020 v.325 pp. 126926
ISSN:
0308-8146
Subject:
extra-virgin olive oil,   etc   ; antioxidant activity; fatty acid composition; fermentation; in vitro digestion; monounsaturated fatty acids; olives; polyunsaturated fatty acids; ripening; saturated fatty acids; statistical analysis;     Show all 11 Subjects
Abstract:
... The aim of this work was to study the evolution of quality parameters, fatty acid composition, antioxidant capacity and total phenolic content of olive oil obtained from two olive varieties (Manzanilla and Picual) with different maturation. Antioxidant capacity and total phenolic content were measured after submitting the olive oil to in vitro digestion and fermentation to mimic physiological cond ...
DOI:
10.1016/j.foodchem.2020.126926

11. Efficient extraction and sensitive LC-MS quantification of hydroxytyrosol in wine, oil and plasma

Author:
Wang, Shao-Ting; Le, Juan; Peng, Rui; Li, Yan
Source:
Food chemistry 2020 v.323 pp. 126803
ISSN:
0308-8146
Subject:
extra-virgin olive oil,   etc   ; bioactive properties; derivatization; detection limit; humans; liquid chromatography; solid phase extraction; tandem mass spectrometry; wines; zirconium oxide;     Show all 10 Subjects
Abstract:
... Hydroxytyrosol (HT) possesses significant biological activity. However, the methodologies for its quantification always suffered from low sensitivity, intricate treatment and high sample consumption. Here, we presented the very first attempt for specific extraction of HT through cis-diol recognition mechanism. By using easily prepared zirconia as dispersive solid phase extraction medium, HT from s ...
DOI:
10.1016/j.foodchem.2020.126803

12. Comparative study of the oxidation of cold-pressed and commercial refined camellia oil during storage with 1H and 31P NMR spectroscopy

Author:
Zhu, MengTing; Shi, Ting; Guo, ZiYan; Liao, HongXia; Chen, Yi
Source:
Food chemistry 2020 v.321 pp. 126640
ISSN:
0308-8146
Subject:
extra-virgin olive oil,   etc   ; aldehydes; ambient temperature; comparative study; diacylglycerols; equations; moieties; nuclear magnetic resonance spectroscopy; oxidation; phosphorus; stable isotopes; storage temperature; storage time;     Show all 13 Subjects
Abstract:
... The oxidation of cold-pressed and commercial refined camellia oil stored at room temperature for one year was comparatively studied by ¹H and ³¹P NMR spectroscopy. The oxidation of extra virgin olive oil (EVOO) under the same conditions was further compared. The ¹H NMR showed that no aldehydes were formed in the studied period. Coupled with the changes of unsaturated acyl groups, the oxidation deg ...
DOI:
10.1016/j.foodchem.2020.126640

13. Quantification of extra virgin olive oil adulteration using smartphone videos

Author:
Song, Weiran; Song, Zhiyuan; Vincent, Jordan; Wang, Hui; Wang, Zhe
Source:
Talanta 2020 v.216 pp. 120920
ISSN:
0039-9140
Subject:
extra-virgin olive oil,   etc   ; adulterants; adulterated products; chemometrics; color; computer vision; cooking fats and oils; image analysis; least squares; mobile telephones; spectral analysis; spectroscopy; vegetable oil;     Show all 13 Subjects
Abstract:
... Edible oil adulteration is a main concern for consumers. This paper presents a study on the use of smartphone, coupled with image processing and chemometrics, to quantify adulterant levels in extra virgin olive oil. A sequence of light with varying colours is generated on the phone screen, which is used to illuminate oil samples. Videos are recorded to capture the colour changes on sample surface ...
DOI:
10.1016/j.talanta.2020.120920

14. Oleuropein-enriched chocolate by extra virgin olive oil blunts hyperglycaemia in diabetic patients: Results from a one-time 2-hour post-prandial cross over study

Author:
Del Ben, Maria; Nocella, Cristina; Loffredo, Lorenzo; Bartimoccia, Simona; Cammisotto, Vittoria; Mancinella, Mirta; Angelico, Francesco; Valenti, Valentina; Cavarretta, Elena; Carnevale, Roberto; Violi, Francesco
Source:
Clinical nutrition 2020 v.39 no.7 pp. 2187-2191
ISSN:
0261-5614
Subject:
extra-virgin olive oil,   etc   ; blood glucose; chocolate; cross-over studies; glucagon-like peptide 1; glucose; hyperglycemia; insulin; noninsulin-dependent diabetes mellitus; oleuropein; patients; secretin;     Show all 12 Subjects
Abstract:
... Oleuropein, a component of extra virgin olive oil (EVOO), reduces post-prandial glycemia with a mechanism counteracting oxidative stress-mediated incretin down-regulation. In this study we evaluated if the intake of an oleuropein-enriched chocolate could have positive effects on glycaemia and insulin levels in patients with type 2 diabetes mellitus (T2DM) and healthy subjects (HS).Twenty-five cons ...
DOI:
10.1016/j.clnu.2019.09.006

15. Ergosterol as a marker for the use of degraded olives in the production of olive oil

Author:
Boarelli, Maria Chiara; Biedermann, Maurus; Peier, Martin; Fiorini, Dennis; Grob, Koni
Source:
Food control 2020 v.112 pp. 107136
ISSN:
0956-7135
Subject:
extra-virgin olive oil,   etc   ; crop production; detection limit; ergosterol; esters; ethanol; fatty acids; fermentation; gas chromatography-mass spectrometry; high performance liquid chromatography; molds (fungi); olives; transesterification; yeasts;     Show all 14 Subjects
Abstract:
... The quality of olive oil depends, among other factors, on the quality of the olives used. Ergosterol is proposed as a marker for olives degraded by yeast or mold, since yeast as well as mold produce ergosterol, whereas olives do not. Ergosterol was determined in olive oil by on-line HPLC-GC-MS, using the high efficiency of HPLC to separate ergosterol from the sterols that are present at far higher ...
DOI:
10.1016/j.foodcont.2020.107136

16. Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

Author:
Esposto, Sonia; Selvaggini, Roberto; Taticchi, Agnese; Veneziani, Gianluca; Sordini, Beatrice; Servili, Maurizio
Source:
Food chemistry 2020 v.311 pp. 126044
ISSN:
0308-8146
Subject:
extra-virgin olive oil,   etc   ; alpha-tocopherol; ambient temperature; chemical composition; headspace analysis; off flavors; oleic acid; oleuropein; peroxide value; polyphenols; shelf life; storage time;     Show all 12 Subjects
Abstract:
... The quality evolution of 14 extra-virgin olive oils (EVOOs), with different initial polyphenol and oleic acid (64.6–77.7%) levels, was determined during real-time storage in dark conditions at room temperature for 22 months. EVOOs with low (<20–200 mg/kg), medium (450–700 mg/kg), and high polyphenolic levels (750–1400 mg/kg) were used. We found high correlations among peroxide values, K₂₃₂, K₂₇₀, ...
DOI:
10.1016/j.foodchem.2019.126044

17. Electrochemical preconcentration coupled with spectroscopic techniques for trace lead analysis in olive oils

Author:
Baldo, M. Antonietta; Stortini, Angela M.; Oliveri, Paolo; Leardi, Riccardo; Moretto, Ligia M.; Ugo, Paolo
Source:
Talanta 2020 v.210 pp. 120667
ISSN:
0039-9140
Subject:
extra-virgin olive oil,   etc   ; ambient temperature; aqueous solutions; cooking fats and oils; electrochemistry; electrodes; electrolytes; electroplating; heavy metals; ionic liquids; lead; microwave treatment; mineralization; spectral analysis; spectroscopy;     Show all 15 Subjects
Abstract:
... In this paper we present a novel combined electrochemical-spectroscopic approach suitable to monitor trace levels of heavy metals directly in edible oils. The method is based on the electrochemical preconcentration/extraction of the analyte from the tested real matrix by cathodic deposition onto a Pt working electrode, then transfer and anodic re-oxidation of the metallic deposit to a “clean” aque ...
DOI:
10.1016/j.talanta.2019.120667

18. Oxidative stability of extra-virgin olive oil enriched or not with lycopene. Importance of the initial quality of the oil for its performance during in vitro gastrointestinal digestion

Author:
Nieva-Echevarría, Bárbara; Goicoechea, Encarnación; Guillén, María D.
Source:
Food research international 2020 v.130 pp. 108987
ISSN:
0963-9969
Subject:
extra-virgin olive oil,   etc   ; antioxidant activity; gas chromatography-mass spectrometry; hydroperoxides; hydroxides; in vitro digestion; isomerization; lipolysis; lycopene; moieties; nuclear magnetic resonance spectroscopy; oxidation; oxidative stability; sunflower oil;     Show all 14 Subjects
Abstract:
... The performance of commercial non-enriched and lycopene-enriched extra-virgin olive oils (EVOO) during in vitro gastrointestinal digestion was studied in order to elucidate potential benefits of lycopene addition. Samples were analyzed before and after digestion by Proton Nuclear Magnetic Resonance (¹H NMR) and Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). EVOO sam ...
DOI:
10.1016/j.foodres.2020.108987

19. Effect of thermal oxidation on detection of adulteration at low concentrations in extra virgin olive oil: Study based on laser-induced fluorescence spectroscopy combined with KPCA–LDA

Author:
Li, Yi; Chen, Siying; Chen, He; Guo, Pan; Li, Ting; Xu, Qixiang
Source:
Food chemistry 2020 v.309 pp. 125669
ISSN:
0308-8146
Subject:
extra-virgin olive oil,   etc   ; adulterants; adulterated products; ambient temperature; discriminant analysis; fluorescence emission spectroscopy; least squares; oxidation; soybean oil; stoichiometry; support vector machines;     Show all 11 Subjects
Abstract:
... The fluorescence spectra of oil samples were obtained by laser-induced fluorescence spectroscopy and thermal oxidation stoichiometry at room temperature and 80 °C respectively. The Support Vector Machine, combined with Principal Component Analysis-Linear Discriminant Analysis (PCA-LDA), could distinguish pure extra virgin olive oils (EVOO) from oils adulterated with 2% soybean oil, with a recognit ...
DOI:
10.1016/j.foodchem.2019.125669

20. A new electrochemical sensor for extra-virgin olive oils classification

Author:
Zappi, D.; Sadun, C.; Gontrani, L.; Dini, D.; Antonelli, M.L.
Source:
Food control 2020 v.109 pp. 106903
ISSN:
0956-7135
Subject:
extra-virgin olive oil,   etc   ; carbon nanotubes; cultivars; electrodes; harvest date; ionic liquids; nanoparticles; olives; provenance; sensors (equipment); sustainable technology; titanium dioxide;     Show all 12 Subjects
Abstract:
... A screen-printed electrode was modified using multi-walled carbon nanotubes (MWCNT) and titanium oxide nanoparticles (TiO2), with a bio-based ionic liquid (RTIL) as a drop-casting medium. The RTILs here used have been proved to be useful for immobilizing nanomaterials on the working electrode surface. The proposed platform has been used to analyze extra-virgin olive oils (EVOOs), produced with oli ...
DOI:
10.1016/j.foodcont.2019.106903