Results 1 to 10 of about 77,632 (280)

Comparative efficacy of extra virgin olive oil versus refined olive oil in the treatment of individuals suffering from constipation: A double-blind randomized clinical trial study [PDF]

Caspian Journal of Internal Medicine
Background: Evidence suggested that olive oil may alleviate constipation symptoms. This study compared the effectiveness of two types of extra virgin olive oil and refined olive oil on the treatment of patients experiencing constipation.
Farahnaz Joukar, Seyedeh Narjes Mozaffari Chenijani, Saman Maroufizadeh, Tahereh Zeinali, Niloofar Faraji, Narges Eslami, Fariborz Mansour-Ghanaei   +6 more
doaj   +2 more sources

Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon

Plants, 2023
In Lebanon, olive oil is an integral part of its history and culinary traditions. However, the quality of this product, originating from different growing regions of the country, is rarely addressed. The objectives of this study were to compare the fatty
Milad El Riachy, Peter Moubarak, Ghenwa Al Hawi, Myriam Geha, Walid Mushantaf, Nathalie Estephan, Wadih Skaff   +6 more
doaj   +1 more source

Health Benefits of Olive Oil and Olive Extracts

EDIS, 2016
Olive oil is known for its health benefits. There are three common types of olive oil, namely virgin olive oil, refined olive oil, and olive pomace oil.
Wendy J. Dahl, Michael A. Tandlich, Julie England   +2 more
doaj   +5 more sources

Edible Olive Oil Trade Promotion Organization—Analysis on the International Olive Council

Liang you shipin ke-ji, 2021
International Agreement on Olive Oil and Table Olives is an international commodity agreement,driven by the United Nations and signed between major olive oil producers and consumers.
CHENG Zhao-hua, YANG Jun, WANG Xiao-qin, FANG En-hua   +3 more
doaj   +1 more source

Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS

Foods, 2022
Chili olive oil is a popular addition to various foods in many countries. In a detailed study, the content of phenols and capsaicinoids in chili olive oil was determined using chili flakes and whole chilies. A total of 99.8% of the phenols in chili olive
Tilen Zamljen, Ana Slatnar, Metka Hudina, Robert Veberic, Aljaž Medic   +4 more
doaj   +1 more source

Rapid Identification of Extra Virgin Olive Oil by Spectrometry

Shipin gongye ke-ji, 2023
In this paper, the spectral characteristics of extra virgin olive oil mixed with different proportions of olive oil (refined olive oil), rapeseed oil, corn oil and soybean oil were investigated.
Cong TANG, Shijun SHAO, Yujie WEN, Qing LIANG, Shuqing DONG   +4 more
doaj   +1 more source

Legal blends between olive oil and other vegetable oils: Quantification of olive oil and identification of “virgin olive oils”, “refined olive oils” and “olive pomace oils”

Talanta Open, 2021
The development of a standardized method for quantification of olive oil in legal blends with other vegetable oils is required for the marketing of these products according to the European Legislation and, therefore, to protect the consumer.In this paper triacylglycerols, fatty acids, waxes, squalene and the total esterified sterols were analysed and ...
Giovanni Presti, Salvatore Giuliano, Eleonora Gulotta, Maria Monfreda   +3 more
openaire   +2 more sources

Comparative Advantage of Turkish Olive Oil in Global Markets: An Empirical Analysis

Turkish Journal of Agriculture: Food Science and Technology, 2021
Purpose: This study aims to reveal the comparative advantage of the selected countries in olive oil industry. These selected countries are the main olive oil producers and mainly located in Mediterranean Seacoast.
Abdulmusa Sönmüş, Mehmet Hanifi Aslan
doaj   +1 more source

Physicochemical and Morphological Evaluation of Potato Starch-Olive Oil Bio-Composite Films Incorporated with Graphene Oxide [PDF]

Iranian Journal of Chemistry & Chemical Engineering, 2023
The fabrication of potato starch-olive oil-graphene oxide bio-composite films was prepared via casting films-forming emulsion by adding Graphene Oxide (GO) to the Potato Starch-Olive Oil (PS/OO) matrix.
Romina Farajpour, Zahra Emam Djomeh, Morteza Ehsani, Sohrab Moeini, Hamid Tavakolipour, Shila Safaeian   +5 more
doaj   +1 more source

Olive Oil Antioxidants

Antioxidants, 2022
Extra virgin olive oil (EVOO) is the typical source of fats in the Mediterranean diet [...]
openaire   +5 more sources