Results 251 to 260 of about 57,119 (312)
Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying. [PDF]
Antioxidants (Basel)Mehany T, González-Sáiz JM, Pizarro C.
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Attribute analysis and quality assessment of extra virgin olive oil produced in Sitia, Crete, Greece
, 2011 Ioannis Kalarchakis
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Extra virgin olive oil mitigates lung injury in necrotizing enterocolitis: Effects on TGFβ1, Caspase-3, and MDA in a neonatal rat model. [PDF]
PLoS OneTuşat M +6 more
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Olive paste fast preheating and the quality of extra virgin olive oil: sensory and chemical markers
, 2015 Emanuele Boselli
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Optimisation of extra virgin olive oil quality
Journal of the Science of Food and Agriculture, 1998This 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 +3 more
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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 +4 more
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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 +4 more
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Commercial extra virgin olive oils
British Food Journal, 2017PurposeThe 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 +4 more
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Extra Virgin Olive Oil's Polyphenols: Biological Activities
Current Pharmaceutical Design, 2011In 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.
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Analysis of extra virgin olive oils from stoned olives
Journal of the Science of Food and Agriculture, 2004AbstractThis 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 +6 more
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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 +9 more
semanticscholar +1 more source
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 +9 more
semanticscholar +1 more source