Results 191 to 200 of about 1,394,291 (230)

The Color Space of Foods:  Virgin Olive Oil

Journal of Agricultural and Food Chemistry, 2007
The CIE 1976 (L*, a*, and b*) color space for virgin olive oil was determined. Such a space encompasses any acceptable sample of this type of oil irrespective of the agronomic treatment that the olives have undergone because its color is due to two types of pigments, a systematic combination of which provides the whole range of theoretically possible ...
Daniel, Escolar, María R, Haro, Jesús, Ayuso   +2 more
openaire   +2 more sources

Analysis of extra virgin olive oils from stoned olives

Journal of the Science of Food and Agriculture, 2004
AbstractThis paper focuses on comparing the main chemical characteristics of 16 fresh commercial samples of extra virgin olive oil obtained from four harvest years (1999–2002) and derived from both stoned and whole fruits. The qualitative and quantitative contents of minor polar compounds (MPCs) together with other reference analytical parameters ...
MULINACCI, NADIA, C. GIACCHERINI, INNOCENTI, MARZIA, ROMANI, ANNALISA, VINCIERI, FRANCO FRANCESCO, F. MAROTTA, A. MATTEI   +6 more
openaire   +1 more source

Chemical composition of virgin olive oils according to the ripening in olives

Food Chemistry, 2013
The aim of this study was the classification of olive oil according to the stage of ripeness of the olives used for its manufacture. A discriminant analysis was applied taking as dependent variables the fatty acids, triglycerides and sterols profile. The evolution of parameters of quality of the oils during ripening of the fruit has also been studied ...
Manuel, Fuentes de Mendoza, Concepción, De Miguel Gordillo, Julia, Marín Expóxito, Jacinto, Sánchez Casas, Manuel, Martínez Cano, Daniel, Martín Vertedor, Ma Nieves, Franco Baltasar   +6 more
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

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

Olive Oil: ¿Virgin or refined? and ¿Pomace-olive oil?

2020
International Meeting on Fats and Oils (2020)
openaire   +1 more source

Comparison of the Antioxidant Activities of Extra Virgin Olive Oils

Journal of Agricultural and Food Chemistry, 2002
The phenol content and antioxidant activity of extra virgin olive oils (EVOOs) differing in their origins and degradation degrees were studied. The o-diphenolic compounds typical of olive oil, namely, the oleuropein derivatives hydroxytyrosol (3',4'-dihydroxyphenylethanol, 3',4'-DHPEA), the dialdehydic form of elenolic acid linked to 3',4'-DHPEA (3',4'-
openaire   +3 more sources

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

Prediction of stability in extra virgin olive oil

2006
n a previous investigation a phenomenological model, based on combined stability/instability indices, was set up to predict stability of extra virgin olive oil (EVOO). According to the model proposed, degradation of EVOO can be monitored by measuring parameters (degradation parameters) which have to be sensitive to oil degradation.
S. SILIANI, ZANONI, BRUNO, M. BERTUCCIOLI, A. MATTEI   +3 more
openaire   +3 more sources

Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication

Journal of Agricultural and Food Chemistry, 2021
Nadia Mulinacci, Lorenzo Cecchi, Marzia Migliorini   +2 more
exaly