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The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat [PDF]

Food Research International, 2018
Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases.
Serena Martini, Angela Conte, Davide Tagliazucchi   +2 more
exaly   +2 more sources

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Optimisation of extra virgin olive oil quality

Journal of the Science of Food and Agriculture, 1998
This study investigated the correlation between total polyphenol content and the stability (ie induction time by Rancimat) of oil samples according to different regions, cultivars, extraction technologies and ripening times of raw material. Results indicate a correlation of oil stability with total polyphenols, (r=0·88), a chemical variable easy to ...
MONTELEONE, ERMINIO, G. Caporale, A. Carlucci, E. Pagliarini   +3 more
openaire   +3 more sources

Antioxidant Activity of Methyl Caffeate‐Enriched Olive Oils: From Extra Virgin Olive Oil to Extra Virgin Olive Oil‐Based Microemulsions

European Journal of Lipid Science and Technology, 2022
AbstractOxidative rancidity isthe main cause of extra virgin olive oil's (EVOO) quality deterioration. Here, methyl caffeate (CAME) is examined for possibly enhancing EVOO antioxidant activity. To improve CAME's solubility and efficacy, an EVOO‐based water in oil microemulsion is used. The oxidative stability of EVOO is monitored.
Eleni Galani, Maria D. Chatzidaki, Demosthenes Fokas, Aristotelis Xenakis, Ioannis G. Roussis   +4 more
openaire   +2 more sources

Analysis of extra virgin olive oils from stoned olives

Journal of the Science of Food and Agriculture, 2004
AbstractThis paper focuses on comparing the main chemical characteristics of 16 fresh commercial samples of extra virgin olive oil obtained from four harvest years (1999–2002) and derived from both stoned and whole fruits. The qualitative and quantitative contents of minor polar compounds (MPCs) together with other reference analytical parameters ...
MULINACCI, NADIA, C. GIACCHERINI, INNOCENTI, MARZIA, ROMANI, ANNALISA, VINCIERI, FRANCO FRANCESCO, F. MAROTTA, A. MATTEI   +6 more
openaire   +1 more source

Commercial extra virgin olive oils

British Food Journal, 2017
PurposeThe purpose of this paper is to guide the choice of consumers, putting on the label an additional claim, which can provide more information on the sensory profile and the nutritional and preservation features of the marketed extra virgin olive oil.Design/methodology/approachIn order to define the concept of global quality, the following ...
Lucia Giansante, Giuseppina Di Loreto, Maria Gabriella Di Serio, Raffaella Vito, Luciana Di Giacinto   +4 more
openaire   +1 more source

Extra Virgin Olive Oil's Polyphenols: Biological Activities

Current Pharmaceutical Design, 2011
In addition to its high proportion of oleic acid (which is considered as "neutral" in terms of cardioprotection), extra virgin olive oil is rich in phenolic compounds, which other vegetable oils do not contain. This review critically appraises the current scientific evidence of a healthful role of olive phenols, with particular emphasis on ...
VISIOLI, FRANCESCO, Bernardini E.
openaire   +2 more sources

An investigation on dihydroxy-isochromans in extra virgin olive oil

Natural Product Research, 2008
Recently, some dihydroxy-isochromans were discovered in extra virgin olive oil. In this work, the authors tried to investigate whether these substances are natural compounds, present also in the olive fruit, or whether they are formed during the crushing and malaxation procedures, or during the subsequent storage of oil.
GUISO, Marcella, CAROLINA MARRA, ROCIO RODRIGUEZ ARCOS   +2 more
openaire   +3 more sources

Comparison of the Antioxidant Activities of Extra Virgin Olive Oils

Journal of Agricultural and Food Chemistry, 2002
The phenol content and antioxidant activity of extra virgin olive oils (EVOOs) differing in their origins and degradation degrees were studied. The o-diphenolic compounds typical of olive oil, namely, the oleuropein derivatives hydroxytyrosol (3',4'-dihydroxyphenylethanol, 3',4'-DHPEA), the dialdehydic form of elenolic acid linked to 3',4'-DHPEA (3',4'-
openaire   +3 more sources

Extra-virgin Olive Oil and Cancer

2018
“Contrary to what many believe, cancer is not a natural event. Adopting a healthy diet and lifestyle can prevent the majority of cancers. Old age should be graceful and peaceful” [1].
Antonio Capurso, Gaetano Crepaldi, Cristiano Capurso   +2 more
openaire   +1 more source

Insights into the Analysis of Phenolic Secoiridoids in Extra Virgin Olive Oil

Journal of Agricultural and Food Chemistry, 2018
Extra virgin olive oils (EVOOs) containing more than 5 mg/20 g tyrosol, hydroxytyrosol, and their secoiridoids can be recognized by health claims related to the protection of blood lipids from oxidative stress. Therefore, a reliable, accurate, and standardized analytical procedure is needed to determine these markers of EVOO quality.
Celano, Rita, Piccinelli, Anna Lisa, Pugliese, Alessando, Carabetta, Sonia, Di Sanzo, Rosa, Rastrelli, Luca, Russo, Mariateresa   +6 more
openaire   +3 more sources