Results 181 to 190 of about 1,999,528 (223)

Effect of foliar sodium selenite fertilization on oxidative stress and productivity in Olea europaea L., biofortification and quality of extra virgin olive oil. [PDF]

J Sci Food Agric
Klein K, Mariano MVT, Duran PPM, Posser T, Franco JL, Bayer C, Vieira FCB.   +6 more
europepmc   +1 more source

Unraveling the Extra Virgin Olive Oil Effect on Inflammation and on Gut and Saliva Microbiota. [PDF]

Biomolecules
Correia M, Gomes ATPC, Moreira I, El Maghariki J, Mendes K, Correia MJ, Barros R, Barbosa JC, Rosa N, Gomes AM.   +9 more
europepmc   +1 more source

Bioactive Compounds and Quality of Extra Virgin Olive Oil [PDF]

Foods, 2020
(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using ...
Jesus Simal-Gandara, Miguel A Prieto, María Carpena Rodríguez   +2 more
exaly   +5 more sources

Differential Scanning Calorimeter Application to the Detectionof Refined Hazelnut Oil in Extra Virgin Olive Oil

Food Chemistry, 2008
The potential application of differential scanning calorimetry (DSC) to verify adulteration of extra virgin olive oil with refined hazelnut oil was evaluated.
María Teresa Rodríguez-Estrada, Emma Chiavaro, Alessandra Bendini   +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

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

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