A rapid in‐house validated GC‐FID method for simultaneous determination of lipophilic bioactives in olive oil: Squalene, α‐tocopherol, and β‐sitosterol
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DOI: 10.1002/ejlt.201500420
Abstract: The analytical methodologies utilizing HPLC or GC techniques for the determination of predominant lipophilic bioactives in olive oil (β-sitosterol, squalene, and α-tocopherol) may include a number of sample pre-treatment steps (such as clean up (using… read more here.
Keywords: method; sitosterol; squalene; house ... See more keywords
High quality, good health: The case for olive oil
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DOI: 10.1002/ejlt.201500505
Abstract: The healthful properties of olives and their main derivatives are being actively investigated. In this review, we briefly appraise and descriptively review the most recent evidence on the purported correlations between olive oil consumption and… read more here.
Keywords: quality good; high quality; health; oil ... See more keywords
Integrated approach for the eco design of a new process through the life cycle analysis of olive oil: Total use of olive by-products
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DOI: 10.1002/ejlt.201700009
Abstract: The disposal of waste is one of the main problems faced by the majority of the olive growing agribusiness: olive oil by-products require specific management. In this work, the result of life cycle analysis shows… read more here.
Keywords: life cycle; cycle analysis; oil; olive oil ... See more keywords
Food Genomics for the Characterization of PDO and PGI Virgin Olive Oils
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DOI: 10.1002/ejlt.201800132
Abstract: Prized virgin olive oils are protected by the certification brands PDO (protected designation of origin) and PGI (protected geographical indication) introduced by European Union in 1992. These brands rely on a known geographical origin, olive… read more here.
Keywords: virgin olive; olive oils; food genomics; food ... See more keywords
Reliable Classification of Olive Oil Origin Based on Minor Component Profile Using 1 H‐NMR and Multivariate Analysis
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DOI: 10.1002/ejlt.201900027
Abstract: Mislabeling of olive oil with respect to its geographical origin is a frequently encountered fraud. Although according to European Regulation (EU) No 29/2012 it is mandatory to declare the geographical origin of an olive oil… read more here.
Keywords: geographical origin; reliable classification; oil; olive oil ... See more keywords
Review of Some Adulteration Detection Techniques of Edible Oils.
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DOI: 10.1002/jsfa.10750
Abstract: Edible oils have economical and nutritional benefits. These oils offer nutrients that are essential to human health because they are the primary source of mono- and poly-unsaturated fats. Moreover, edible oils are used in home… read more here.
Keywords: review adulteration; adulteration edible; edible oils; adulteration ... See more keywords
Effect of macronutrient fertilization on olive oil composition and quality under irrigated, intensive cultivation management
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DOI: 10.1002/jsfa.12110
Abstract: Abstract BACKGROUND Intensive olive (Olea europaea L.) orchards are fertilized, mostly with the macronutrients nitrogen (N), phosphorus (P) and potassium (K). The effects of different application levels of these nutrients on olive oil composition and… read more here.
Keywords: quality; fertilization; oil; olive oil ... See more keywords
Virgin olive oil quality of hedgerow 'Arbequina' olive trees under deficit irrigation.
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DOI: 10.1002/jsfa.7828
Abstract: BACKGROUND Regulated deficit irrigation (RDI) is used in hedgerow olive orchards to achieve a sustainable balance between water savings, tree vigor and oil production. Its effects on the presence of compounds responsible for the taste… read more here.
Keywords: quality; deficit irrigation; irrigation; virgin olive ... See more keywords
The origin of aliphatic hydrocarbons in olive oil.
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DOI: 10.1002/jsfa.8353
Abstract: BACKGROUND There are many substances that can interfere with olive oil quality. Some of them are well characterized, but many others have an unknown origin. Saturated hydrocarbons make an extraordinary complex family of numerous molecules,… read more here.
Keywords: saturated hydrocarbons; hydrocarbons olive; origin aliphatic; oil ... See more keywords
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics.
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DOI: 10.1002/jsfa.9856
Abstract: BACKGROUND Innovative technologies are experimentally applied to the virgin olive oil extraction process in order to make it continuous and more efficient. Most of the efforts aim at overcoming the limitations of the traditional malaxation… read more here.
Keywords: virgin olive; process; oil extraction; innovative technologies ... See more keywords
Oil type and cross‐linking influence growth of Aureobasidium melanogenum on vegetable oils as a single carbon source
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DOI: 10.1002/mbo3.605
Abstract: Aureobasidium melanogenum is the main fungus found in a spontaneously formed biofilm on a oil‐treated wood. This dark colored biofilm functions as a protective coating. To better understand biofilm formation, in this study A. melanogenum… read more here.
Keywords: linseed oil; aureobasidium melanogenum; cross; oil ... See more keywords