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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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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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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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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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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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Extra-Virgin Olive Oil and Cardiovascular Disease
2018Cardiovascular disease (CVD) is the leading cause of death in the Western countries: more people die annually from CVDs than from any other cause. An estimated 17.7 million people died from CVDs in 2015, representing 31% of all global deaths. Of these deaths, an estimated 7.4 million are due to coronary heart disease and 6.7 million to stroke.
Antonio Capurso +2 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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