Results 221 to 230 of about 23,102 (261)

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'-
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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, Gaetano Crepaldi, Cristiano Capurso   +2 more
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A rapid method for the detection of extra virgin olive oil adulteration using UHPLC-CAD profiling of triacylglycerols and PCA

, 2020
Adulteration in extra virgin olive oil (EVOO) is a common fraud due to its superior value over other edible oils. Traditional methods of fatty acid and sterol profiling for detecting adulteration demand large amounts of time and excessive use of labor ...
H. Green, Xueqi Li, M. De Pra, Katherine S. Lovejoy, F. Steiner, I. Acworth, Selina C Wang   +6 more
semanticscholar   +1 more source

Influence of Crystallization on the Oxidative Stability of Extra Virgin Olive Oil

Journal of Agricultural and Food Chemistry, 2005
The 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, SOVRANO, Silvia, MANZOCCO, Lara, NICOLI, Maria Cristina   +3 more
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Insights into the Analysis of Phenolic Secoiridoids in Extra Virgin Olive Oil

Journal of Agricultural and Food Chemistry, 2018
Extra 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, Piccinelli, Anna Lisa, Pugliese, Alessando, Carabetta, Sonia, Di Sanzo, Rosa, Rastrelli, Luca, Russo, Mariateresa   +6 more
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Lipolytic yeasts distribution in commercial extra virgin olive oil

Food Microbiology, 2008
The 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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Prediction of stability in extra virgin olive oil

2006
n 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, ZANONI, BRUNO, M. BERTUCCIOLI, A. MATTEI   +3 more
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Nutritional and Biological Properties of Extra Virgin Olive Oil

Journal of Agricultural and Food Chemistry, 2011
The 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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Natural Molecules for Healthy Lifestyles: Oleocanthal from Extra Virgin Olive Oil.

Journal of Agricultural and Food Chemistry, 2019
Extra virgin olive oil (EVOO) is the main source of fat in the Mediterranean diet. Phenolic compounds of EVOO, in particular, secoiridoids, are minor components that have generated special interest due to their positive effects on human health, supported
V. Francisco, C. Ruiz-Fernández, V. Lahera, F. Lago, J. Pino, L. Skaltsounis, M. González-Gay, A. Mobasheri, R. Gómez, M. Scotece, O. Gualillo   +10 more
semanticscholar   +1 more source

Extra Virgin Olive Oil: From Composition to “Molecular Gastronomy”

2013
The 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, PADUANO, ANTONELLO, SAVARESE, MARIA, VITAGLIONE, PAOLA, FOGLIANO, VINCENZO   +4 more
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