Results 1 to 10 of about 18,618 (241)

Detection of Virgin Olive Oil Adulteration Using Low Field Unilateral NMR

Sensors, 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
Zheng Xu, Robert H. Morris, Martin Bencsik, Michael I. Newton   +3 more
doaj   +2 more sources

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

Comparative study of virgin olive oil from Moroccan Picholine cultivars in TADLA perimeter -Morocco [PDF]

E3S Web of Conferences
Olive oil, extracted from olive fruits (Olea europaea), is renowned for its distinctive flavour, nutritional richness and health benefits. The aim of this comparative study is to analyze olive oil from several TADLA perimeter units, including Province of
Latifi Hanane, Elfazazi Kaoutar, Oubouali Morad, Ameslek Oumaima, Latrache Hassan, El Louali Mostafa, Zahir Hafida   +6 more
doaj   +2 more sources

Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

JAOCS, Journal of the American Oil Chemists' Society, 1996
Antioxidative activity of hydrophilic phenols and alpha-tocopherols in virgin olive oils and purified olive oil (n = 48) was evaluated by Rancimat analysis.
M Servili
exaly   +1 more source

Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils [PDF]

Journal of Food and Dairy Sciences, 2021
This study was designed to determine fatty acids composition in some Egyptian vegetable oils namely virgin olive, sunflower, corn, and sesame seed oils.
Amaal Abdallah, Dina El-Bushuty, Mohamed Hamad   +2 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

Shelf Life Quality and Bioactive Constituents of Virgin Olive Oil Affected by Packaging Type and Storage Period [PDF]

New Valley Journal of Agricultural Science, 2023
One of the few oils is virgin olive oil, consumed without any chemical treatment. It is likely that the actual storage period and packing type reflect actual changes in the virgin olive oil matrix.
Hussein Ferweez, Samy Elsyiad, Taghreed Abddullah, Abul-Hamd Mehanni   +3 more
doaj   +1 more source

Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades

Agriculture, 2023
Antioxidant capacity and sensory analysis of olive oils of different quality grades (Extra virgin, Virgin, Ordinary and Lampante) were investigated to define their possible differences useful for quality discrimination.
Maria Teresa Frangipane, Lara Costantini, Nicolò Merendino, Riccardo Massantini   +3 more
doaj   +1 more source

Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

Foods, 2020
High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor.
Anna Różańska, Marina Russo, Francesco Cacciola, Fabio Salafia, Żaneta Polkowska, Paola Dugo, Luigi Mondello   +6 more
doaj   +1 more source

Olive oil and vitamin D synergistically prevent bone loss in mice. [PDF]

PLoS ONE, 2014
As the Mediterranean diet (and particularly olive oil) has been associated with bone health, we investigated the impact of extra virgin oil as a source of polyphenols on bone metabolism.
Camille Tagliaferri, Marie-Jeanne Davicco, Patrice Lebecque, Stéphane Georgé, Marie-Jo Amiot, Sylvie Mercier, Amélie Dhaussy, Alain Huertas, Stéphane Walrand, Yohann Wittrant, Véronique Coxam   +10 more
doaj   +1 more source