Results 41 to 50 of about 13,661 (227)

Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils [PDF]

Journal of Agricultural and Food Chemistry, 2010
Turkish extra virgin olive oils (EVOO) from different varieties/geographical origins and their phenolic compounds were investigated in terms of their antimicrobial and antioxidant properties in comparison to refined olive, hazelnut, and canola oils. Antimicrobial activity was tested against three foodborne pathogenic bacteria, Escherichia coli O157:H7,
Karaosmanoğlu, Hande, Soyer, Ferda, Özen, Banu, Tokatlı, Figen   +3 more
openaire   +3 more sources

Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

International Journal of Food Properties, 2018
The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile compounds. We comparatively studied the volatiles of eight autochthonous monovarietal extra-virgin olive oils from the north-east part of Algeria via headspace solid ...
Maya Cherfaoui, Teresa Cecchi, Sonia Keciri, Lilya Boudriche   +3 more
doaj   +1 more source

Discrimination of Quality and Geographical Origin of Extra Virgin Olive Oil by S3 Device with Metal Oxides Gas Sensors

Proceedings, 2018
In the present work, a gas sensor device S3 based on an array of eight metal oxides semiconductor gas sensors has been demonstrated and applied to the discrimination of quality and geographical origins of the Italian extra virgin olive oils. Furthermore,
Manohar P. Bhandari, Estefanía Núñez Carmona, Marco Abbatangelo, Veronica Sberveglieri, Giorgio Duina, Rajani Malla, Elisabetta Comini, Giorgio Sberveglieri   +7 more
doaj   +1 more source

Feasibility of Visible/Near Infrared Spectroscopy in order to detect pomace olive oil fraud with LDA and SVM detection methods [PDF]

فناوری‌های جدید در صنعت غذا
Olive is a Mediterranean fruit that is cultivated mainly for its oil. Extra virgin olive oil has always been the attention and demand of users. Therefore, fraud in virgin and extra virgin olive oils is observed by adding valuable food oils and lower ...
shirin asadian, ahmad banakar, Bahareh Jamshidi   +2 more
doaj   +1 more source

Molecular dynamics simulations of oleuropein diffusion in chitosan‐based nanoparticles

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND This study explores the diffusion mechanisms of oleuropein (OLE), a promising polyphenolic compound, within chitosan‐based nanoparticles using molecular dynamics simulations. Chitosan nanoparticles serve as drug delivery carriers, leveraging biocompatibility and tunable release properties influenced by environmental factors such as ...
Bernardino Tirri, Andrea Lorenzoni, Francesco Mercuri, Pietro Calandra   +3 more
wiley   +1 more source

Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites [PDF]

Antioxidants, 2018
Extra virgin olive oil (EVOO) polyphenols beneficial effects have widely been debated throughout the last three decades, with greater attention to hydroxytyrosol and tyrosol, which are by far the most studied. The main concern about the evaluation of EVOO phenols activities in vitro and in vivo is that the absorption and metabolism of these compounds ...
Serreli, Gabriele, Deiana, Monica
openaire   +3 more sources

Betaine‐, xylitol‐, and extra virgin olive oil–based toothpaste modulates inflammation and oral nitric oxide pathway: Clinical trial in gingivitis

Journal of Periodontology, EarlyView.
Abstract Background Gingivitis is a prevalent and reversible inflammatory condition driven by microbial dysbiosis. Beyond plaque control, interest has grown in oral hygiene formulations capable of modulating inflammation while preserving key microbial functions. Extra virgin olive oil (EVOO), together with xylitol and betaine, has demonstrated clinical
Francisco Mesa, Alejandro Rodríguez‐Agurto, Marco Bonilla, Debora Rodríguez‐Vilaboa, Beatriz Rodríguez‐Vilaboa, Manuel Bravo   +5 more
wiley   +1 more source

Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil

Grasas y Aceites, 1994
The main conclusions of the FLAIR project can be summarized as follows: 1. The sensory wheel set up by the FLAIR team is proposed as a European standard to evaluate the sensory profile of extra virgin olive oil. 2.
Claudio Peri, Cristina Rastelli
doaj   +1 more source

Investigation of Stability of Olive Oils Aromatized with Some Local Plants

Turkish Journal of Agriculture: Food Science and Technology, 2021
The aims of this study were to evaluate the total phenolic and pigment contents of five edible plants collected from Eastern Black Sea region and to test the storage stability of extra virgin olive oils aromatized with traditionally consumed plants ...
Buket Aydeniz-Guneser
doaj   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source