Results 21 to 30 of about 47,021 (221)

Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage

Foods, 2022
This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar.
Monica R. Loizzo, Vincenzo Sicari, Umile G. Spizzirri, Rosa Romeo, Rosa Tundis, Antonio Mincione, Fiore P. Nicoletta, Donatella Restuccia   +7 more
doaj   +1 more source

Detection of virgin olive oil adulteration using low field unilateral NMR [PDF]

, 2014
The detection of adulteration in edible oils is a concern in the food industry, especially for the higher priced virgin olive oils. This article presents a low field unilateral nuclear magnetic resonance (NMR) method for the detection of the adulteration
Alonso-Salces, Altun, Aparicio, Capote, Eidmann, Ellis, Flores, Frankel, Hurlimann, Marcone, Martin Bencsik, Michael Newton, Pena, Poulli, Rata, Robert Morris, Smejkalova, Venkataramanan, Zheng Xu, Zou   +19 more
core   +2 more sources

Deconstructing extra virgin olive oil through fractionation processes

Food Research International, 2022
Arbequina monovarietal extra virgin olive oil (EVOO) was fractionated through a multi-step dry fractionation method. Three of the isolated fractions were selected and analyzed: one being liquid at 4 °C, and two being solid at 4 °C, and at 12 °C. Differential scanning calorimetry (DSC) combined with synchrotron radiation X-ray diffraction (SR-XRD ...
Bayés-García, Laura, Calvet Pallàs, Maria Teresa   +1 more
openaire   +3 more sources

Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects [PDF]

, 2015
Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet and seems to account for the protective effect against cardiovascular disease.
ANGELICO, Francesco, BARTIMOCCIA, SIMONA, CANGEMI, ROBERTO, CARNEVALE, Roberto, LOFFREDO, Lorenzo, MONTICOLO, Roberto, NOCELLA, CRISTINA, PASTORI, DANIELE, Petruccioli, A, PIGNATELLI, Pasquale, VIOLI, Francesco   +10 more
core   +1 more source

Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil

Grasas y Aceites, 2008
The objective of this work was to determine the contents of fatty acids, squalen and triglycerides and the values of some spectrophotometric parameters in a representative number of samples of refined seed oil (sunflower and soybean), refined olive ...
A. Contiñas, S. Martínez, J. Carballo, I. Franco   +3 more
doaj   +1 more source

Deep Learning Techniques to Improve the Performance of Olive Oil Classification [PDF]

, 2020
The olive oil assessment involves the use of a standardized sensory analysis according to the “panel test” method. However, there is an important interest to design novel strategies based on the use of Gas Chromatography (GC) coupled to mass ...
Jurado Campos, Natividad, Nepomuceno Chamorro, Isabel de los Ángeles, Rubio Escudero, Cristina, Vega Márquez, Belén   +3 more
core   +1 more source

Use of Extra Virgin Olive Oil (EVOO) in the treatment of traumatic ulcers. A case report

Journal of Biomedical Practitioners, 2020
Introduction Extra virgin olive oil (EVOO) is an essential food of the Mediterranean diet (MD) and some countries in the Mediterranean area such as Italy, Spain and Greece represent the largest and most important producers in the world.
Antonia Sinesi, Cinzia Casu, Savino Cefola, Ruggiero Damato, Germano Orrù   +4 more
doaj   +1 more source

Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay

Molecules, 2010
The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil.
Giovanni Sindona, Hicham Benabdelkamel, Anna Russo, Enzo Perri, Mohamed Attya   +4 more
doaj   +1 more source

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil [PDF]

, 2018
Electrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a ...
Ana C.A. Veloso, António M. Peres, Apetrei, Bertsimas, Bishop, Borràs, Borràs, Borràs, Cadima, Cayuela, De Melo Milanez, Di Serio, Dias, Dias, Dias, Dias, EU No 1348/2013, Farley, Georgouli, Hayashi, Iiyama, Jabeur, Jergović, Jolayemi, José A. Pereira, Kalaitzis, Kirkpatrick, Kobayashi, Kuhn, Kurihara, Lerma-García, Liu, Luís G. Dias, Marx, Marx, Marx, Mildner-Szkudlarz, Mildner-Szkudlarz, Morales, Mu, Nigri, Nuno Rodrigues, Ok, Oliveros, Ou, Peris, Philippidis, Rashvand, Rodrigues, Santonico, Santos, Slim, Souayah, Souheib Oueslati, Srigley, Sun, Uncu, Ussama Harzalli, Valli, Veloso, Veloso, Venables   +61 more
core   +2 more sources

28份国产特级初榨橄榄油中多酚含量及其变化规律Polyphenol content in 28 domestic extra virgin olive oils and its variation law

Zhongguo youzhi, 2022
为了对我国油橄榄产业提供基础数据支持，采用国际油橄榄理事会推荐的HPLC法检测特级初榨橄榄油中的多酚含量，分析了我国不同产地的28份市售食用特级初榨橄榄油样品的多酚含量，并对不同生产年度和不同产地单果级特级初榨橄榄油中多酚含量变化规律进行了分析。结果表明：市售国产特级初榨橄榄油中均含有较为丰富的多酚类化合物，多酚含量范围为（63.885±2.345）mg/kg~（307.325±6.865）mg/kg；特级初榨橄榄油中多酚含量受贮存时间的影响较大 ...
王蝴蝶1,2，刘玉红3，李建科3，黄新异1,2，邸多隆1,2 WANG Hudie1, 2, LIU Yuhong3, LI Jianke3, HUANG Xinyi1, 2, DI Duolong1, 2
doaj   +1 more source