Flavor Chemistry of Virgin Olive Oil: An Overview [PDF]
Applied Sciences (Switzerland), 2021 Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations.
Nicola Caporaso +2 more
exaly +5 more sources
Bioactive Compounds and Quality of Extra Virgin Olive Oil [PDF]
Foods, 2020 (1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using ...
Jesus Simal-Gandara +2 more
exaly +5 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 MedicineBackground: 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 +6 more
doaj +2 more sources
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 +2 more
doaj +1 more source
Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity [PDF]
Nutrients, 2020 The atherogenicity of low-density lipoprotein (LDL) and triglyceride-rich lipoproteins (TRLs) may be more significant than LDL cholesterol levels. Clinical trials which have led to increased high-density lipoprotein (HDL) cholesterol have not always seen reductions in cardiovascular disease (CVD).
Marta Farràs +3 more
openaire +6 more sources
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 +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 +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 +3 more
doaj +1 more source
Antioxidants in Greek Virgin Olive Oils [PDF]
Antioxidants, 2014 Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars—excluding clonal selections—is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions.
Nick Kalogeropoulos, Maria Z. Tsimidou
openaire +3 more sources
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 +6 more
doaj +1 more source