Results 111 to 120 of about 1,999,528 (223)

Repercussion of the mill olive cool-storage on the production process of virgin olive oil.

Grasas y Aceites, 1999
During the 1993-94 season, a total of 1,003,351 Kg. of olive fruits (Olea europaea, cvs. Blanqueta y Villalonga) were stored in a cool room at 5 °C until a maximum time of 18 days. The virgin olive oil obtained from these fruits showed physical, chemical
Miguel Canet, José Mª García
doaj   +1 more source

Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts

Data in Brief, 2016
This data article refers to the paper “Towards green analysis of virgin olive oil phenolic compounds: extraction by a natural deep eutectic solvent and direct spectrophotometric detection” [1].
Vito Michele Paradiso, Antonia Clemente, Carmine Summo, Antonella Pasqualone, Francesco Caponio   +4 more
doaj   +1 more source

NMR analysis of aldehydes in Sicilian extra-virgin olive oils by DPFGSE techniques

Atti della Accademia Peloritana dei Pericolanti : Classe di Scienze Fisiche, Matematiche e Naturali, 2011
The DPFGSE NMR sequences open new perspectives in the volatile compounds analysis of food matrices. Many fresh extra-virgin Sicilian olive oils, analyzed by this technique, show two main resonances in the aldehydic spectral region (9–10 ppm), at 9.18 and
Enrico Rotondo, Andrea Salvo, Daniele Giuffrida, Giacomo Dugo, Archimede Rotondo   +4 more
doaj   +1 more source

Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO

Molecules, 2019
Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of cultivation, soil, tree varieties, and storage conditions.
Marco Abbatangelo, Estefanía Núñez-Carmona, Giorgio Duina, Veronica Sberveglieri   +3 more
doaj   +1 more source

Consumers (dis)preference for bitterness in extra virgin olive oil: A field experiment

, 2020
Globally, bitterness in food is not a preferred attribute by consumers, for several reasons. In the case of Extra Virgin Olive Oil its presence is fundamental as it is a healthiness indicator, being strictly linked to the antioxidant content. The current
Cicia G., Vecchio R., Panico T., Cavallo C., Caracciolo F., Del Giudice T.   +5 more
core   +1 more source

Orthonormal Gas Chromatography Sets Of Extra Virgin Olive Oil,

, 2013
Starting from gas-chromatograms of samples of extra virgin olive oil, choosing most significant peaks, authors try to define a standard ortho-normal base be deposited for quality ...
Orioni B., GIARNETTI, SABINO, LECCESE, Fabio, CACIOTTA, Maurizio   +3 more
core  

Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification

, 2012
Proton transfer reaction-mass spectrometry (PTR-MS) is a relatively new technique that allows the fast and accurate qualification of the volatile organic compound (VOC) fingerprint.
Ruiz-Samblas, C., Ruth, S.M., van, Gonzalez-Casado, A., Tres, A., Cuadros-Rodriguez, L., Koot, A.H.   +5 more
core   +1 more source

PENURUNAN KADAR GULA DARAH AKIBAT PEMBERIAN EXTRA VIRGIN OLIVE OIL (Studi pada Tikus Galur Sprague Dawley yang Diinduksi Pakan Tinggi Lemak)

Jurnal MIPA, 2013
Prevalensi penyakit diabetes mengalami peningkatan dari tahun ke tahun. Salah satu penyebabnya adalah hiperglikemia yang dipicu oleh pola makan tinggi lemak. Alternatif cara pengobatan dan pencegahannya adalah mengkonsumsi minyak zaitun. Diperlukan bukti
SH Bintari, K Nugraheni
doaj  

Some properties and antioxidant potential of olives and their corresponding extra virgin olive oils in Turkey

, 2013
Some of the properties of olives and their corresponding extra virgin olive oils were evaluated. It was found that variety has significant effect on properties and antioxidant activity of olives and their corresponding extra virgin olive oils.
Turkan Mutlu Keceli, Keceli T.M.
core   +1 more source

Hypolipidemic Effect of Extra Virgin Olive Oil in Diabetic Rats

Journal of Rawalpindi Medical College, 2012
Background: To evaluate the effect of monounsaturated fatty acid and phenolic compounds enriched extra virgin olive oil on correction of dyslipidemia in diabetic rats.
Muhammad Javad Yousaf
doaj