Results 211 to 220 of about 23,102 (261)

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

Active edible sugar palm starch-chitosan films carrying extra virgin olive oil: Barrier, thermo-mechanical, antioxidant, and antimicrobial properties.

International Journal of Biological Macromolecules, 2020
Starch-chitosan blend films are considered promising raw materials for producing active food packaging film, especially by adding active compounds such as essential oil.
Muhammad Hasan, Rusman Rusman, I. Khaldūn, Linda Ardana, M. Mudatsir, H. Fansuri   +5 more
semanticscholar   +1 more source

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

A Randomized Clinical Trial of Greek High Phenolic Early Harvest Extra Virgin Olive Oil in Mild Cognitive Impairment: The MICOIL Pilot Study

Journal of Alzheimer's Disease, 2020
Background: Extra virgin olive oil (EVOO) constitutes a natural compound with high protection over cognitive function. Objective: To investigate for the first time the effect of Greek High Phenolic Early Harvest Extra Virgin Olive Oil (HP-EH-EVOO) versus
M. Tsolaki, E. Lazarou, M. Kozori, Niki Petridou, Irene-Maria Tabakis, Ioulietta Lazarou, M. Karakota, Iordanis Saoulidis, E. Melliou, P. Magiatis   +9 more
semanticscholar   +1 more source

Geographical identification of Italian extra virgin olive oil by the combination of near infrared and Raman spectroscopy: A feasibility study

Journal of Near Infrared Spectroscopy, 2021
The potential of the combination of near infrared (NIR) spectroscopy and Raman spectroscopy to differentiate Italian and Greek extra virgin olive oil (EVOO) by geographical origin was evaluated.
M. Bragolusi, A. Massaro, C. Zacometti, A. Tata, R. Piro   +4 more
semanticscholar   +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

Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

, 2020
Extra virgin olive oil from Calabria Region (South Italy), pomace olive oil, palm oil and soybean oil were heated at 180 and 220 °C for 30, 60 and 120 min.
A. Giuffré, M. Capocasale, R. Macri, M. Caracciolo, Clotilde Zappia, M. Poiana   +5 more
semanticscholar   +1 more source

Do market prices correspond with consumer demands? Combining market valuation and consumer utility for extra virgin olive oil quality attributes in a traditional producing country

Journal of Retailing and Consumer Services, 2020
The objective of this research is to examine whether there is a relationship between the value of attributes based on the market price and on consumer utilities.
Petjon Ballco, A. Gracia
semanticscholar   +1 more source

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