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Effects of High-Phenolic Extra Virgin Olive Oil (EVOO) on the Lipid Profile of Patients with Hyperlipidemia: A Randomized Clinical Trial. [PDF]

Nutrients
Kourek C, Makaris E, Magiatis P, Zouganeli V, Benetou V, Briasoulis A, Xanthopoulos A, Paraskevaidis I, Melliou E, Koudounis G, Orfanos P.   +10 more
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Virgin olive oil yeasts: A review

Food Microbiology, 2018
This review summarizes current knowledge on virgin olive oil yeasts. Newly produced olive oil contains solid particles and micro drops of vegetation water in which yeasts reproduce to become the typical microbiota of olive oil. To date, about seventeen yeast species have been isolated from different types of olive oils and their by-products, of which ...
Gino Ciafardini, Biagi Angelo Zullo
exaly   +4 more sources

Virgin olive oil metabolomics: A review

Journal of Chromatography B, 2020
Metabolomics involvement in the study of foods is steadily growing. Such a rise is a consequence of the increasing demand in the food sector to address challenges regarding the issues of food safety, quality, and authenticity in a more comprehensive way.
Artemis, Lioupi, Nikolaos, Nenadis, Georgios, Theodoridis   +2 more
openaire   +2 more sources

Virgin Olive Oil and Hypertension

Current Vascular Pharmacology, 2016
The incidence of high blood pressure (BP) along with other cardiovascular (CV) risk factors on human health has been studied for many years. These studies have proven a link between unhealthy dietary habits and sedentary lifestyle with the onset of hypertension, which is a hallmark of CV and cerebrovascular diseases. The Mediterranean diet, declared by
López Martín, Sergio, Bermúdez, Beatriz, Montserrat-de la Paz, Sergio, Jaramillo Carmona, Sara M., Abia, Rocío, Muriana, Francisco J. G.   +5 more
openaire   +3 more sources

Virgin Olive Oil as Frying Oil

Comprehensive Reviews in Food Science and Food Safety, 2017
Abstract Frying 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 ...
Antonia, Chiou, Nick, Kalogeropoulos
openaire   +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

Oxidative stability of virgin olive oils

Journal of the American Oil Chemists' Society, 2001
AbstractAn investigation was carried out on virgin olive oils of the Gentile (Larino), Gentile (Colletorto), Coratina, and Leccino varieties, harvested at different times, to assess their oxidation stability. The olive oils were analyzed by means of peroxide, K232′ and K270 values at 1, 6, 12, and 18 mon of storage in green bottles, in the dark, at ...
CINQUANTA, Luciano, Esti M, Di Matteo M.
openaire   +4 more sources

Healthy Virgin Olive Oil: A Matter of Bitterness

Critical Reviews in Food Science and Nutrition, 2013
Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste.
VITAGLIONE, PAOLA, SAVARESE, MARIA, PADUANO, ANTONELLO, SCALFI, LUCA, FOGLIANO, VINCENZO, SACCHI, RAFFAELE   +5 more
openaire   +3 more sources

Optimisation of extra virgin olive oil quality

Journal of the Science of Food and Agriculture, 1998
This study investigated the correlation between total polyphenol content and the stability (ie induction time by Rancimat) of oil samples according to different regions, cultivars, extraction technologies and ripening times of raw material. Results indicate a correlation of oil stability with total polyphenols, (r=0·88), a chemical variable easy to ...
MONTELEONE, ERMINIO, G. Caporale, A. Carlucci, E. Pagliarini   +3 more
openaire   +3 more sources

Role of Olive Seed in the Biogenesis of Virgin Olive Oil Aroma

Journal of Agricultural and Food Chemistry, 2003
Results obtained in a set of experiments point to an effective participation of olive seeds in the biosynthesis of olive oil aroma through the lipoxygenase pathway during the extraction process to produce virgin olive oil. Data showed that olive seeds should contain enzymatic activities metabolizing 13-hydroperoxides other than hydroperoxide lyase ...
Pilar, Luaces, Ana G, Pérez, Carlos, Sanz   +2 more
openaire   +2 more sources