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Fluorescence of Vegetable Oils: Olive Oils
Journal of Agricultural and Food Chemistry, 2005Fluorescence spectra of undiluted extra virgin olive oil obtained with the traditional setup (right-angle fluorescence) show considerable artifacts and deformations due to self-absorption phenomena, even when the spectra are corrected for inner filter effects. On the other side, front-face fluorescence spectra are much less affected by self-absorption.
ZANDOMENEGHI, MAURIZIO +2 more
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, 2000 Lipids play an important role in the metabolism of cells by providing a source of energy and reserve storage materials. The main processes leading to the deterioration of lipids are hydrolytic rancidity, or lipolysis, and oxidative rancidity, or oxidation.
Roman Przybylski, Maria T. Morales
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Mineral Paraffins in Olives and Olive Oils
2010Publisher Summary The term “mineral paraffins” is usually used to indicate a complex mixture of branched and cyclic aliphatic hydrocarbons (in the range of C15–C45), whose presence in foods reveals a contamination with mineral oil. Foods may be contaminated with food-grade “white oils” (from release agents, lubricating oils, and food contact ...
MORET, Sabrina +2 more
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Phthalates levels in olive oils and olive pomace oils marketed in Turkey
Food Additives & Contaminants: Part A, 2020Phthalates are used as additives and plasticisers in packaging for personal care and food products. Several investigations reported the harmful impact of phthalates on human health. In this study, different types of olive oils (12 olive oil; 20 extra virgin oil; 4 refined pomace oil) in different packaging materials [polyethylene terephthalate (PET ...
Mohamed Fawzy Ramadan +4 more
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2016
Olive orchards shape the Mediterranean landscape. Cultivars with larger fruits and lower oil content are selected to produce table olives, whereas cultivars with smaller fruit and higher oil content are selected for olive oil production. Olive oil is thus obtained by gently squeezing a fruit at the environmental temperature, as opposed to most edible ...
Salvatore Parisi +2 more
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Olive orchards shape the Mediterranean landscape. Cultivars with larger fruits and lower oil content are selected to produce table olives, whereas cultivars with smaller fruit and higher oil content are selected for olive oil production. Olive oil is thus obtained by gently squeezing a fruit at the environmental temperature, as opposed to most edible ...
Salvatore Parisi +2 more
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Contact Dermatitis, 2008
Contains fulltext : 69715.pdf (Publisher’s version ) (Closed access)
Beukers, S.M. +2 more
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Contains fulltext : 69715.pdf (Publisher’s version ) (Closed access)
Beukers, S.M. +2 more
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Acephate and buprofezin residues in olives and olive oil
Food Additives and Contaminants, 2000Field trials were carried out to study the persistence of acephate and buprofezin on olives. Two cultivars, pizz'e carroga and pendolino, with very large and small fruits respectively were used. After treatment, no difference was found between the two pesticide deposits on the olives.
Cabras P +5 more
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Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences
Critical Reviews in Food Science and Nutrition, 2011The chlorophylls are responsible for the characteristic green color of the olive fruits and their products. Virgin olive oil (VOO) is obtained from processing olives only by mechanical and physical means under conditions ensuring that the natural characteristics of the fruit composition are maintained as far as possible.
GIULIANI, ANGELA ALESSIA +2 more
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Virgin Olive Oil as Frying Oil
Comprehensive Reviews in Food Science and Food Safety, 2017AbstractFrying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the Mediterranean area ...
Nick Kalogeropoulos, Antonia Chiou
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Antiatherogenic components of olive oil
Current Atherosclerosis Reports, 2001Olive oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Olive oil is characterized by a high proportion of monounsaturated oleic acid, but the main peculiarity of extra-virgin oil is the presence of remarkable quantities of phenolic compounds ...
Visioli F., Galli C.
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