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1. 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

2. Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers

Author:
Perito, Maria Angela; Sacchetti, Giampiero; Di Mattia, Carla Daniela; Chiodo, Emilio; Pittia, Paola; Saguy, I.Sam; Cohen, Eli
Source:
Journal of food products marketing 2019 v.25 no.4 pp. 462-477
ISSN:
1540-4102
Subject:
extra-virgin olive oil,   etc   ; Internet; consumer preferences; foods; purchasing; questionnaires; surveys;     Show all 7 Subjects
Abstract:
... Over the last few years, the origin of the local product has played a central role in consumer choices. This study explores what Italian consumers want and look for when purchasing olive oil by combining a web-based survey and a perceived analysis technique. In particular, preferences for different olive oil attributes as well as the psychographic traits of respondents were revealed through a web- ...
DOI:
10.1080/10454446.2019.1582395

3. Olive oil intake and risk of atrial fibrillation in the SUN cohort

Author:
Bazal, P.; Gea, A.; de la Fuente-Arrillaga, C.; Barrio-López, M.T.; Martinez-González, M.A.; Ruiz-Canela, M.
Source:
Nutrition, metabolism, and cardiovascular diseases 2019 v.29 no.5 pp. 450-457
ISSN:
0939-4753
Subject:
extra-virgin olive oil,   etc   ; adults; atrial fibrillation; body mass index; diet; models; overweight; risk factors;     Show all 8 Subjects
Abstract:
... A Mediterranean-type diet enriched with extra virgin olive oil has been associated with a reduction in the incidence of atrial fibrillation (AF) in a population at high cardiovascular risk. However, no study has replicated these findings. In our study, we analyzed the association between olive oil consumption and AF in the SUN project, a cohort with young Spanish adults at low cardiovascular risk. ...
DOI:
10.1016/j.numecd.2019.02.002

4. Removal of pomace residues is critical in quantification of element concentrations in extra virgin olive oil

Author:
Pošćić, Filip; Furdek Turk, Martina; Bačić, Niko; Mikac, Nevenka; Bertoldi, Daniela; Camin, Federica; Jukić Špika, Maja; Žanetić, Mirella; Rengel, Zed; Perica, Slavko
Source:
Subtropical plant science 2019 v.77 pp. 39-46
ISSN:
0889-1575
Subject:
extra-virgin olive oil,   etc   ; centrifugation; pomace; provenance; trace elements; traceability; ultrasonics;     Show all 7 Subjects
Abstract:
... Analysis of elements in Extra Virgin Olive Oil (EVOO) is challenging due to the complex oil matrix as well as very low element concentrations in oil. We postulate that inadequate sample preparation (in particular, the presence of pomace residue in oil) may significantly contribute to variations in EVOO element concentrations. In order to confirm this hypothesis, EVOO and pomace samples were analys ...
DOI:
10.1016/j.jfca.2019.01.002

5. Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes

Author:
Vichi, Stefania; Tres, Alba; Quintanilla‐Casas, Beatriz; Bustamante, Julen; Guardiola, Francesc; Martí, Esteve; Hermoso, Juan F.; Ninot, Antonia; Romero, Agustí
Source:
European journal of lipid science and technology 2019 v.121 no.3 pp. e1800130
ISSN:
1438-7697
Subject:
extra-virgin olive oil,   etc   ; compliance; cultivars; data collection; milling; olives; sensory evaluation; sensory properties; surveys; Spain;     Show all 10 Subjects
Abstract:
... Catalonia, located in the northeast of Spain, comprises five extra virgin olive oil (EVOO) protected designations of origin (PDOs). Despite the proximity between them, these PDOs represent unique pedoclimatic conditions and traditional olive cultivars that are briefly reviewed in the present manuscript. In addition to the compliance with quality standards fixed by product specifications, EVOOs sho ...
DOI:
10.1002/ejlt.201800130

6. Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds

Author:
Vidal, Alfonso M.; Alcalá, Sonia; de Torres, Antonia; Moya, Manuel; Espínola, Francisco
Source:
Journal of food quality 2019 v.2019
ISSN:
1745-4557
Subject:
extra-virgin olive oil,   etc   ; antioxidant activity; centrifugation; chlorophyll; cleaning; ethanol; filtration; phenolic compounds; photosynthesis; volatile compounds;     Show all 10 Subjects
Abstract:
... Centrifugation, storage, and filtration of olive oil were evaluated in an oil mill to determine their effect on the final quality of virgin olive oil. The main functions of these processes are to clarify the olive oil by removing water, solids, and other possible suspended particles. Although some changes were detected in the oil quality parameters after these processes, all the samples were extra ...
DOI:
10.1155/2019/7381761

7. Evaluating the reliability of specific and global methods to assess the phenolic content of virgin olive oil: Do they drive to equivalent results?

Author:
Olmo-García, Lucía; Fernández-Fernández, Carmen; Hidalgo, Ana; Vílchez, Pedro; Fernández-Gutiérrez, Alberto; Marchal, Rosa; Carrasco-Pancorbo, Alegría
Source:
Journal of chromatography 2019 v.1585 pp. 56-69
ISSN:
0021-9673
Subject:
extra-virgin olive oil,   etc   ; acid hydrolysis; caffeic acid; colorimetry; high performance liquid chromatography; mass spectrometry; oleuropein;     Show all 7 Subjects
Abstract:
... Despite the huge number of different published methodologies, there is an open debate regarding which one is the most convenient analytical strategy for the determination of phenolic compounds from virgin olive oils. Diverse technical issues together with the disparity of criteria regarding results expression cause a lot of confusion. Herewith, a systematic comparison between specific (a powerful ...
DOI:
10.1016/j.chroma.2018.11.031

8. Fresh extra virgin olive oil, with or without veil

Author:
Cayuela-Sánchez, José Antonio; Caballero-Guerrero, Belén
Source:
Trends in food science & technology 2019 v.83 pp. 78-85
ISSN:
0924-2244
Subject:
extra-virgin olive oil,   etc   ; bags; filtrates; oxidative stability; perishable products; surfactants; tanks;     Show all 7 Subjects
Abstract:
... Fresh virgin olive oils (VOO) constitute a complex colloid emulsion-sol. Their features are different to the product in which they convert after filtering or resting a time in the storage tanks. Several studies have indicated the oxidative stability of unfiltered VOO is better preserved than that in the filtrate ones. However, this issue is controversial. Besides, the existing knowledge on veiled ...
DOI:
10.1016/j.tifs.2018.11.014

9. Occurrence of 3-MCPD, 2-MCPD and glycidyl esters in extra virgin olive oils, olive oils and oil blends and correlation with identity and quality parameters

Author:
Kamikata, Kamille; Vicente, Eduardo; Arisseto-Bragotto, Adriana Pavesi; Miguel, Ana Maria Rauen de Oliveira; Milani, Raquel Fernanda; Tfouni, Silvia Amelia Verdiani
Source:
Food control 2019 v.95 pp. 135-141
ISSN:
0956-7135
Subject:
extra-virgin olive oil,   etc   ; adulterated products; alpha-chlorohydrin; deodorization; esters; refining; temperature; vegetable oil;     Show all 8 Subjects
Abstract:
... 3-MCPDE (3-monochloropropane-1,2-diol esters), 2-MCPDE (2-monochloropropane-1,3-diol esters) and GE (glycidyl esters) are heat-induced contaminants that are formed during the refining of vegetable oils under high temperatures, mainly during the deodorization step. Samples commercialized as extra virgin olive oils (EVOO), olive oils and oil blends (n = 76) were analysed for 3-MCPDE, 2-MCPDE and GE. ...
DOI:
10.1016/j.foodcont.2018.07.051

10. Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4′-desmethylsterols gas-chromatographic-normalized fingerprint

Author:
Pérez-Castaño, Estefanía; Sánchez-Viñas, Mercedes; Gázquez-Evangelista, Domingo; Bagur-González, M. Gracia
Source:
Food chemistry 2018 v.239 pp. 1192-1199
ISSN:
0308-8146
Subject:
extra-virgin olive oil,   etc   ; chromatography; cooking fats and oils; models;     Show all 4 Subjects
Abstract:
... This paper describes and discusses the application of trimethylsilyl (TMS)-4,4′-desmethylsterols derivatives chromatographic fingerprints (obtained from an off-line HPLC–GC-FID system) for the quantification of extra virgin olive oil in commercial vinaigrettes, dressing salad and in-house reference materials (i-HRM) using two different Partial Least Square-Regression (PLS-R) multivariate quantific ...
DOI:
10.1016/j.foodchem.2017.07.069

11. Cognitive fluorescence sensing to monitor the storage conditions and locate adulterations of extra virgin olive oil

Author:
Lastra-Mejias, Miguel; Izquierdo, Manuel; Torreblanca-Zanca, Albertina; Aroca-Santos, Regina; Cancilla, John C.; Sepulveda-Diaz, Julia E.; Torrecilla, José S.
Source:
Food control 2019 v.103 pp. 48-58
ISSN:
0956-7135
Subject:
extra-virgin olive oil,   etc   ; algorithms; cognition; cost effectiveness; environmental factors; fluorescence; fraud; glass; neural networks; quality control; storage conditions;     Show all 11 Subjects
Abstract:
... In the present research, storage conditions of extra virgin olive oil (EVOO) have been monitored using cost-effective fluorescence sensors integrated with intelligent algorithms. Three different Spanish pure EVOOs (Arbequina, Cornicabra, and Picual varieties), as well as samples adulterated with expired EVOO, were kept under different environmental conditions: presence or absence of light, bottle ...
DOI:
10.1016/j.foodcont.2019.03.033

12. Oleuropein aglycone and hydroxytyrosol interfere differently with toxic Aβ1-42 aggregation

Author:
Leri, Manuela; Natalello, Antonino; Bruzzone, Elena; Stefani, Massimo; Bucciantini, Monica
Source:
Food and chemical toxicology 2019 v.129 pp. 1-12
ISSN:
0278-6915
Subject:
extra-virgin olive oil,   etc   ; Alzheimer disease; amyloid; cell biology; histopathology; humans; metabolites; oleuropein; peptides; polyphenols; therapeutics; toxicity; toxicology;     Show all 13 Subjects
Abstract:
... Oleuropein aglycone (OleA), the most abundant polyphenol in extra virgin olive oil (EVOO), and Hydroxythyrosol (HT), the OleA main metabolite, have attracted our interest due to their multitarget effects, including the interference with amyloid aggregation path. However, the mechanistic details of their anti-amyloid effect are not known yet. We report here a broad biophysical approach and cell bio ...
DOI:
10.1016/j.fct.2019.04.015

13. Classification of olive oils according to their cultivars based on second-order data using LC-DAD

Author:
Jiménez-Carvelo, Ana M.; Cruz, Carlos M.; Olivieri, Alejandro C.; González-Casado, Antonio; Cuadros-Rodríguez, Luis
Source:
Talanta 2019 v.195 pp. 69-76
ISSN:
0039-9140
Subject:
extra-virgin olive oil,   etc   ; chemometrics; cultivars; data collection; diodes; least squares; liquid chromatography; models; principal component analysis;     Show all 9 Subjects
Abstract:
... Second-order data acquired using liquid chromatography coupled to a diode array detector were used to classify extra virgin olive oils samples according to their cultivars. The chromatographic fingerprints from the epoxidised fraction were obtained using normal-phase liquid chromatography. To reduce the data matrices two strategies were employed: (1) multivariate curve resolution-alternating least ...
DOI:
10.1016/j.talanta.2018.11.033

14. Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Author:
Cecchi, Lorenzo; Breschi, Carlotta; Migliorini, Marzia; Canuti, Valentina; Fia, Giovanna; Mulinacci, Nadia; Zanoni, Bruno
Source:
European journal of lipid science and technology 2019 v.121 no.4 pp. e1800449
ISSN:
1438-7697
Subject:
extra-virgin olive oil,   etc   ; air; cultivars; enzymes; freeze drying; fruits; harvesting; lignans; markets; milling; olives; pastes; phenols; temperature; water content;     Show all 15 Subjects
Abstract:
... The effect of olive paste moisture on both oil extraction yield and phenolic content and profile from extractable olive oil is studied at the lab‐scale by stressing physical and biochemical phenomena through gradual dilution of freeze‐dried olive paste at a wide range of moisture levels. Olive fruits of Frantoio and Leccio del Corno cultivars are freeze‐dried immediately after harvesting and then ...
DOI:
10.1002/ejlt.201800449

15. Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis

Author:
Bontempo, Luana; Paolini, Mauro; Franceschi, Pietro; Ziller, Luca; García-González, Diego L.; Camin, Federica
Source:
Food chemistry 2019 v.276 pp. 782-789
ISSN:
0308-8146
Subject:
extra-virgin olive oil,   etc   ; European Union; linoleic acid; mass spectrometry; oleic acid; palmitic acid; provenance; stable isotopes; stearic acid;     Show all 9 Subjects
Abstract:
... European law requires a designation of origin for virgin and extra virgin olive oils (at least in terms of EU/non-EU provenance). Stable isotope ratios have been successfully applied to determine the geographical origin of olive oils, but never to distinguish EU and non-EU oils. In this study 2H/1H, 13C/12C and 18O/16O ratios were analysed in bulk olive oils using Isotope Ratio Mass Spectrometry ( ...
DOI:
10.1016/j.foodchem.2018.10.077

16. Comparison survey of EVOO polyphenols and exploration of healthy aging-promoting properties of oleocanthal and oleacein

Author:
Nikou, Theodora; Liaki, Vasiliki; Stathopoulos, Panagiotis; Sklirou, Aimilia D.; Tsakiri, Eleni N.; Jakschitz, Thomas; Bonn, Günther; Trougakos, Ioannis P.; Halabalaki, Maria; Skaltsounis, Leandros A.
Source:
Food and chemical toxicology 2019 v.125 pp. 403-412
ISSN:
0278-6915
Subject:
extra-virgin olive oil,   etc   ; Drosophila; cooking fats and oils; dietary supplements; mammals; models; oleocanthal; oxidative stress; polyphenols; provenance; surveys; toxicology;     Show all 12 Subjects
Abstract:
... Olive oil is widely accepted as a superior edible oil. Great attention has been given lately to olive oil polyphenols which are linked to significant health beneficial effects. Towards a survey of Greek olive oil focusing on polyphenols, representative extra virgin olive oils (EVOOs) from the main producing areas of the country and the same harvesting period have been collected and analyzed. Signi ...
DOI:
10.1016/j.fct.2019.01.016

17. Evaluation of olive oils from the Mediterranean region by UV–Vis spectroscopy and Independent Component Analysis

Author:
Alves, Francieli C.G.B.S.; Coqueiro, Aline; Março, Paulo H.; Valderrama, Patrícia
Source:
Food chemistry 2019 v.273 pp. 124-129
ISSN:
0308-8146
Subject:
extra-virgin olive oil,   etc   ; carotenoids; chlorophyll; foods; independent component analysis; oxidation; polyphenols; ultraviolet-visible spectroscopy; Mediterranean region;     Show all 9 Subjects
Abstract:
... Extra-virgin olive oil (EVOO) from Mediterranean were analyzed by Ultraviolet–Visible (UV–Vis) spectroscopy and Independent Component Analysis (ICA). The use of ICA resolution provided information over dienes (primary oxidation compound), polyphenolic compounds, tocopherol, carotenoids and chlorophylls when EVOO was evaluated by UV–Vis spectroscopy. Based on these data, ICA could be used to determ ...
DOI:
10.1016/j.foodchem.2018.01.126

18. Direct analysis in real-time high-resolution mass spectrometry as a valuable tool for polyphenols profiling in olive oil

Author:
Farré, Marinella; Picó, Yolanda; Barceló, Damiá
Source:
Analytical methods 2019 v.11 no.4 pp. 472-482
ISSN:
1759-9679
Subject:
extra-virgin olive oil,   etc   ; detection limit; liquid chromatography; olives; polyphenols; principal component analysis; rapid methods; resveratrol; tandem mass spectrometry;     Show all 9 Subjects
Abstract:
... A fast and reliable method to characterize the polyphenolic compound profiles in extra virgin olive oil (EVOO) has been developed using direct analysis in real time (DART) and linear ion-trap Orbitrap mass spectrometry (LTQ-Orbitrap-MS). Hydroalcoholic extraction increased speed and reduced matrix effects, and DART-MS/MS ensured accurate analysis. Characterization of polyphenol fingerprinting in E ...
DOI:
10.1039/c8ay01865k

19. Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market

Author:
Custodio-Mendoza, J.A.; Carro, A.M.; Lage-Yusty, M.A.; Herrero, A.; Valente, I.M.; Rodrigues, J.A.; Lorenzo, R.A.
Source:
Food chemistry 2019 v.270 pp. 214-222
ISSN:
0308-8146
Subject:
extra-virgin olive oil,   etc   ; alpha-chlorohydrin; fatty acids; food purchasing; manufacturing; margarine; markets; palm oils; protocols; refining;     Show all 10 Subjects
Abstract:
... During the industrial refining process of edible oils and the manufacture of oil-based foodstuff, contaminants such as 3-monochloropropanediol (3-MCPD) fatty acid diesters can be produced. One hundred samples of different edible oils and related fatty food purchased from local Spanish markets were analyzed to evaluate the occurrence of these contaminants. Data of seven 3-MCPD diesters together wit ...
DOI:
10.1016/j.foodchem.2018.07.100

20. Authentication of the geographical origin of extra-virgin olive oil of the Arbequina cultivar by chromatographic fingerprinting and chemometrics

Author:
Vera, Dainis N.; Jiménez-Carvelo, Ana M.; Cuadros-Rodríguez, Luis; Ruisánchez, Itziar; Callao, M. Pilar
Source:
Talanta 2019 v.203 pp. 194-202
ISSN:
0039-9140
Subject:
extra-virgin olive oil,   etc   ; aerosols; chemometrics; cultivars; data collection; flame ionization; liquid chromatography; models; multivariate analysis; protected designation of origin; provenance; temperature; Spain;     Show all 13 Subjects
Abstract:
... This paper proposes to use chromatographic fingerprints coupled to multivariate techniques to authenticate the geographical origin of extra-virgin olive oils (EVOO) of the Arbequina botanical variety. This methodology uses the whole or part of the chromatogram as input data for the classification models but does not identify or quantify the chemicals constituents.Arbequina monovarietal EVOOs from ...
DOI:
10.1016/j.talanta.2019.05.064