Results 181 to 190 of about 1,903,638 (222)
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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 +4 more
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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 +4 more
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Analysis of extra virgin olive oils from stoned olives
Journal of the Science of Food and Agriculture, 2004AbstractThis 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 +6 more
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Commercial extra virgin olive oils
British Food Journal, 2017PurposeThe 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 +4 more
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Extra Virgin Olive Oil's Polyphenols: Biological Activities
Current Pharmaceutical Design, 2011In 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.
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Comparison of the Antioxidant Activities of Extra Virgin Olive Oils
Journal of Agricultural and Food Chemistry, 2002The 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'-
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An investigation on dihydroxy-isochromans in extra virgin olive oil
Natural Product Research, 2008Recently, 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 +2 more
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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 +2 more
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Influence of Crystallization on the Oxidative Stability of Extra Virgin Olive Oil
Journal of Agricultural and Food Chemistry, 2005The aim of this study was to evaluate the influence of the extra virgin olive oil (EVOO) physical state on the kinetics of oxidative reactions. To this purpose, EVOO was stored at increasing temperatures from 3 to 60 degrees C and the oxidation was followed by measuring both primary and secondary oxidation products.
CALLIGARIS, Sonia +3 more
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Lipolytic yeasts distribution in commercial extra virgin olive oil
Food Microbiology, 2008The olive oil lipase-producing yeasts can lower the quality of the product through the hydrolysis of the triacylglycerols. In this research the olive oil total yeasts were divided into five chromogenic groups, for each group the amount of the lipase-producing yeasts was evaluated and the more active isolates were classed.
ZULLO B. A, CIAFARDINI, Gino
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Insights into the Analysis of Phenolic Secoiridoids in Extra Virgin Olive Oil
Journal of Agricultural and Food Chemistry, 2018Extra 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 +6 more
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