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Evaluating Adulteration of Commercial Extra Virgin Olive Oil with Canola and Sunflower Oils Through Electrochemical Impedance Spectroscopy
Extra virgin olive oil is a product with high commercial value mainly due to its unique quality and bioactive properties. It is commonly adulterated...
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Seed oil detection in extra virgin olive oil by differential scanning calorimetry
The aim of this work was to develop and apply an analytical method to detect adulterants in Extra Virgin Olive Oil (EVOO) using DSC with controlled...
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Advances in Physical Technologies to Improve Virgin Olive Oil Extraction Efficiency in High-Throughput Production Plants
The olive oil industry has been operating for centuries, but in the last decades, significant attention has gone to the development of physical...
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Diverse impacts of red palm olein, extra virgin coconut oil and extra virgin olive oil on cardiometabolic risk markers in individuals with central obesity: a randomised trial
PurposeDietary fats with an abundance of phytonutrients have garnered public attention beyond fatty acids per se . This study was set to investigate...
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A Real-time Metabolomic Profiling Approach to Identify Virgin Olive Oil Adulteration by Rapid Evaporative Ionization Mass Spectrometry
The new trend of adulteration detection of virgin olive oil (VOO) is exploiting a rapid, real-time analytical method to make on-site screening...
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Evaluation of Extra Virgin Olive Oil (Olea europea L.) Adulterated with Soybean Oil (Glycine max L. Meer)
The objective of this work was to analyse extra virgin olive oil (EVOO) and soybean oil (SO) and their mixtures, to identify the parameters that...
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Quality Evaluation of Flavoured Extra-Virgin Olive Oils According to Their Chemical Composition
Within extra-virgin olive oil (EVOO) global market, there is a niche market of olive oils flavoured with aromatic and medicinal plants. The use of...
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Consumers of Extra Virgin Olive Oil Perceive Sensory Attributes in the Same Way as Trained Panelists?
The official sensory analysis of extra virgin olive oil (EVOO) must be performed by trained evaluators, but the objective of this work was to verify...
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Lipoxygenase pathways metabolites associated to antioxidant properties of tunisian monovarietal virgin olive oils
Olive oil, rich in bioactive compounds and antioxidants, is renowned for its health benefits. The lipoxygenase pathway contributes to the formation...
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Fourier transform infrared spectroscopy coupled with chemometrics for the monitoring of virgin olive oil quality during storage up to 18 months
This study examines the feasibility of using mid infrared (MIR) spectroscopy for monitoring the quality of 14 Moroccan virgin olive oil samples...
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Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil
The development of new functional olive oils may help in prevention of chronic diseases and improving the quality of life for many consumers. This is...
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Physico-chemical analysis of virgin olive oils from fresh and fallen fruits for assessing the quality and shelf life: characterization by chemometrics
The current study was conducted on olive fruit from the Chemlali cultivar gathered during two successive crop seasons and divided into two groups:...
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Effects of incorporation of Chavir ultrasound and maceration extracts on the antioxidant activity and oxidative stability of ordinary virgin olive oil: identification of volatile organic compounds
Ultrasound and maceration Chavir extract at concentrations of 100, 200, and 300 ppm were incorporated into virgin olive oil to improve flavor and...
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Optimization of Virgin Olive Oil Yield and Quality Applying Nonthermal Processing
The objective of this work was to optimize and comparatively evaluate the potential benefit of pulsed electric fields (PEF) and high pressure...
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Potential of low frequency dielectric spectroscopy and machine learning methods for extra virgin olive oils discrimination based on the olive cultivar and ripening stage
Olive cultivars present unique chemical properties due to the different ripening conditions and the dielectric factor of the extracted extra virgin...
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Effects of microwave and conventional heating methods with various exposure times on the physical and chemical parameters, fatty acid composition, and sensory properties of extra virgin olive oil
In this study, the effect of microwave heating (MW) and conventional heating (CV) on the quality parameters (free fatty acidity, peroxide value,...
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Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil
Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various...
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Novel oxygen scavenger screw-cap for shelf-life improvement in virgin olive oil packaging during storage
Active packaging which deliberately incorporated with releasing or absorbing components into or from packaged foods, was developed in order to extend...
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A Simple and Precise Detection of the Adulteration of Olive Oil with Hazelnut Oil Using Lawesson’s Reagent
AbstractAdulteration of olive oil, particularly with hazelnut oil and/or other less expensive vegetable oils, is among the most encountered ways of...
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Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type
Extra virgin olive oil-in-water nanoemulsions stabilised with synthetic or clean label surfactants (Tween 20 or soy lecithin) was prepared using...
