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Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

Open Life Sciences, 2020
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles.
Dordevic Dani +5 more
doaj +1 more source

Investigation on microbiology of olive oil extraction process

Italian Journal of Food Science, 2015
Several batches of approx. 200 kg olives from Frantoio and Moraiolo cultivars were processed in an oil mill at two dates of harvesting. Samples were collected in several steps of extraction process for sensory, chemical and microbial analyses.All ...
B. Zanoni +6 more
doaj +1 more source

Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

Antioxidants, 2020
Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and ...
Paloma Rodríguez-López +5 more
doaj +1 more source

Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects [PDF]

, 2015
Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet and seems to account for the protective effect against cardiovascular disease.
ANGELICO, Francesco +10 more
core +1 more source

Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay

Molecules, 2010
The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil.
Giovanni Sindona +4 more
doaj +1 more source

Olive oil [PDF]

, 2007
Analyses of phytosterol classes of olive and hazelnut oils collected from different countries by TLC, GC and GC-MS revealed considerable quantitative differences.
Azadmard-Damirchi, Sodeif
core +1 more source

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

Journal of Chemistry, 2016
In oil-mills, olive-pomace recentrifugation is a common way to reduce pomace moisture and, at the same time, to recover the oil therein. According to current rules, the obtained oil is defined as “crude olive-pomace oil.” The aim of this work is to ...
Antonella Pasqualone +7 more
doaj +1 more source

Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation

Grasas y Aceites, 2014
The aim of this study was, first, to investigate the influence of olive variety and elevation of orchards on the phenolic compound content of Sicilian virgin olive oils (VOOs) and, second, to investigate the effects of VOO phenolic extracts on osteoblast
O. García-Martínez +4 more
doaj +1 more source

Predicción de la frescura del aceite de oliva virgen extra durante el almacenamiento mediante espectroscopía de fluorescencia [PDF]

, 2017
Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age.
Aparicio, R. +5 more
core +8 more sources

The beneficial effects of virgin olive oil against oxidative stress induced by hypercholesterolemia in rats

Acta Scientiarum. Health Sciences, 2022
Cardiovascular disease (CVD) remains the major cause of mortality in the world, typically claiming a third of all deaths. The primary cause of CVD is atherosclerosis.
Aicha Kribeche, Tayeb Idoui
doaj +1 more source

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