Results 191 to 200 of about 62,842 (235)

Commercial extra virgin olive oils

British Food Journal, 2017
PurposeThe purpose of this paper is to guide the choice of consumers, putting on the label an additional claim, which can provide more information on the sensory profile and the nutritional and preservation features of the marketed extra virgin olive oil.Design/methodology/approachIn order to define the concept of global quality, the following ...
Lucia Giansante, Giuseppina Di Loreto, Maria Gabriella Di Serio, Raffaella Vito, Luciana Di Giacinto   +4 more
openaire   +1 more source

Virgin olive oil ortho-phenols—electroanalytical quantification

Talanta, 2013
An electroanalytical methodology was developed for the determination of the total ortho-phenol content of virgin olive oil (VOO) with high sensitivity and reproducibility. The VOO ortho-phenol content depends on its freshness and is normally expressed as HT equivalent.
Teodor Adrian, Enache, Aziz, Amine, Christopher M A, Brett, Ana Maria, Oliveira-Brett   +3 more
openaire   +2 more sources

Extra Virgin Olive Oil's Polyphenols: Biological Activities

Current Pharmaceutical Design, 2011
In addition to its high proportion of oleic acid (which is considered as "neutral" in terms of cardioprotection), extra virgin olive oil is rich in phenolic compounds, which other vegetable oils do not contain. This review critically appraises the current scientific evidence of a healthful role of olive phenols, with particular emphasis on ...
VISIOLI, FRANCESCO, Bernardini E.
openaire   +2 more sources

Virgin Olive Oil Study (VOLOS): vasoprotective potential of extra virgin olive oil in mildly dyslipidemic patients

European Journal of Nutrition, 2004
In vitro, olive phenols exert potent antioxidant and enzyme-modulating activities.We comparatively evaluate, in mildly dyslipidemic patients, the vasoprotective potential of extra virgin olive oil.22 patients were administered 40 mL/day of either extra-virgin, i. e. phenol rich, or refined, i. e. phenol poor, olive oils (EVOO or ROO, respectively, with
VISIOLI, FRANCESCO, Caruso D, Grande S, Bosisio R, Villa M, Galli G, Sirtori C, Galli C.   +7 more
openaire   +3 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

Extra virgin olive oil packaging

2014
The packaging process is described as a sequence of operations from the purchase order to shipment of the product to the customer. The characteristics and performance of glass, metal and plastic containers in the packaging of extra-virgin olive oil are presented and compared in terms of cost, protection from light and oxygen, possibility of recycling ...
S. Limbo, C. Peri, L. Piergiovanni
openaire   +1 more source

Pigments present in virgin olive oil

Journal of the American Oil Chemists' Society, 1990
AbstractThe qualitative and quantitative control of pigments in ripe olives and in extracted virgin olive oil has increased our knowledge of the influence on these compounds in the areas of ripening of the fruit, storage time in the factory and the oil extraction process. As the harvesting time of the fruits increases, pigment content decreases. During
M. Isabel Minguez‐Mosquera, Beatriz Gandul‐Rojas, Juan Garrido‐Fernandez, Lourdes Gallardo‐Guerrero   +3 more
openaire   +1 more source

Extra-virgin Olive Oil and Cancer

2018
“Contrary to what many believe, cancer is not a natural event. Adopting a healthy diet and lifestyle can prevent the majority of cancers. Old age should be graceful and peaceful” [1].
Antonio Capurso, Gaetano Crepaldi, Cristiano Capurso   +2 more
openaire   +1 more source

Extra-virgin olive oil contaminants

2014
Chapter 7 gives some basic information about extra-virgin olive oil contaminants and the associated risks. The list includes: mycotoxins, micro-organisms, pesticide residues, polychlorinated biphenyls (PCBs), polycyclic aromatic hydrocarbons (PAHs), organic solvents, phthalates, lubricants, and particulate materials. Maximum levels set for contaminants
openaire   +1 more source

Extra Virgin Olive Oil

2021
openaire   +2 more sources