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Nutritional and Biological Properties of Extra Virgin Olive Oil
Journal of Agricultural and Food Chemistry, 2011The nutritional benefits generally recognized for the consumption of extra virgin olive oil (EVOO) are based on a large number of dietary trials of several international populations and intervention studies. Unfortunately, many authors in this field used questionable analytical methods and commercial kits that were not validated scientifically to ...
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Prediction of stability in extra virgin olive oil
2006n a previous investigation a phenomenological model, based on combined stability/instability indices, was set up to predict stability of extra virgin olive oil (EVOO). According to the model proposed, degradation of EVOO can be monitored by measuring parameters (degradation parameters) which have to be sensitive to oil degradation.
S. SILIANI +3 more
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Extra Virgin Olive Oil: From Composition to “Molecular Gastronomy”
2013The aim of this chapter is to provide a brief overview of the recent results of studies on extra virgin olive oil (EVOO) and its interactions with other food ingredients during cooking, to highlight basic molecular aspects of the "magic" of EVOO and its role in Mediterranean gastronomy.
SACCHI, RAFFAELE +4 more
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Antioxidant capacity of extra‐virgin olive oils
Journal of the American Oil Chemists' Society, 2001AbstractIn this study, the oxygen radical absorbance capacity (ORAC) of vegetable oils was investigated using a spectrofluorometric method, which measures the protection of the phenolic substances of the oil on the β‐phycoerythrin fluorescence decay in comparison with Trolox.
Paolino Ninfali +3 more
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The sensory quality of extra-virgin olive oil
2014The description of the sensory properties and sensory performance of extra-virgin olive ...
BERTUCCIOLI, MARIO, MONTELEONE, ERMINIO
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Authentication of Commercial Extra Virgin Olive Oils
Journal of the American Oil Chemists' Society, 2016AbstractThe goal of the current contribution is to determine the geographical origins of olive oil samples obtained from eight different countries during the harvest seasons of 2013 and 2014. First, the contents of olive oil samples were quantified by integrating the peaks of 1H‐NMR spectra and using linear mathematical equations.
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Extra-virgin olive oil traceability
2014Traceability consists in documented proof of the identity of a product and the responsibilities involved in the production chain “from the field to the consumer’s table”. Traceability is based on documenting material balances through discrete batch monitoring and management.
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Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions
Foods, 2021Luciana Baldoni +2 more
exaly