Renewable Photopolymer Films Derived from Low‐Grade Lampante and Pomace Olive Oils
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DOI: 10.1002/ejlt.201700003
Abstract: Thiol‐ene photoinduced copolymerization between a polythiol cross‐linker and low‐grade unsaturated olive oil provides an eco‐efficient route to dry, flexible, and rubbery films in the matter of minutes. The synthetic methodology uses low cost olive oils… read more here.
Keywords: pomace; spectroscopy; olive oils; low grade ... 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
Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters
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DOI: 10.1007/s00217-017-2856-8
Abstract: Olive oil commercialization has a great impact on the economy of several countries, namely Tunisia, being prone to frauds. Therefore, it is important to establish analytical techniques to ensure labeling correctness concerning olive oil quality… read more here.
Keywords: olive oils; electronic tongue; olive cultivar; classification ... See more keywords
Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils
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DOI: 10.1007/s00217-017-2909-z
Abstract: The potentials of Fourier transform (FT) near- (NIR) and mid-infrared (IR) spectroscopy, and electronic nose (e-nose) on varietal classification of Turkish olive oils were demonstrated. A total of 63 samples were analyzed, comprising Ayvalik, Memecik,… read more here.
Keywords: infrared spectroscopy; discriminative capacities; spectroscopy; olive oils ... See more keywords
Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage
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DOI: 10.1007/s00217-022-04020-z
Abstract: Among the various parameters affecting olive oil quality, ripening stage is one of the most important. Optimal harvest time ensuring target quality for the final product varies in relation to the effect of many intrinsic… read more here.
Keywords: chondrolia chalkidikis; volatile profile; quality; ripening stage ... See more keywords
Monitoring the Oxidative Stability of Monovarietal Extra Virgin Olive Oils by UV–Vis Spectroscopy and MCR–ALS
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DOI: 10.1007/s12161-018-1149-6
Abstract: The extra virgin olive oil (EVOO) has a certain oxidation resistance when compared to other vegetable oils without refining process, due to their large composition of monounsaturated fatty acids, antioxidants, and bio-compounds. The main of… read more here.
Keywords: extra virgin; vis spectroscopy; mcr als; virgin olive ... See more keywords
The Phenolic Fraction of Italian Extra Virgin Olive Oils: Elucidation Through Combined Liquid Chromatography and NMR Approaches
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DOI: 10.1007/s12161-019-01508-5
Abstract: Extra virgin olive oils (EVOOs) contain various bioactive compounds belonging to phenol family. These compounds are traditionally determined by liquid chromatography, despite such a method implies some issues that have to be taken into account.… read more here.
Keywords: chromatography; extra virgin; nmr; virgin olive ... See more keywords
Development and Validation of an Analytical Method for Total Polyphenols Quantification in Extra Virgin Olive Oils
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DOI: 10.1007/s12161-019-01657-7
Abstract: Phenolic compounds in olive oil are considered interesting, both for their effect on human wellness and for their role in the shelf life of olive oils. Many methods have been suggested for quantitative analysis of… read more here.
Keywords: extra virgin; method; virgin olive; olive oils ... See more keywords
Analysis of olive oil for authentication and shelf life determination
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DOI: 10.1007/s13197-018-3165-3
Abstract: AbstractHigh-field proton (1H) nuclear magnetic resonance (NMR) spectroscopy was applied for screening the fatty acyl contents of 33 olive oil samples from five different geographical regions of Turkey to do geographical discrimination analysis. The 1H… read more here.
Keywords: analysis olive; shelf life; olive oils; oil ... See more keywords
Comparison of different classification algorithms to identify geographic origins of olive oils
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DOI: 10.1007/s13197-019-04189-4
Abstract: Research on investigation and determination of geographic origins of olive oils is increased by consumers’ demand to authenticated olive oils. Classification algorithms which are machine learning methods can be employed for the authentication of olive… read more here.
Keywords: classification; classification algorithms; olive oils; origins olive ... See more keywords
Geographical discrimination of extra-virgin olive oils from the Italian coasts by combining stable isotope data and carotenoid content within a multivariate analysis.
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DOI: 10.1016/j.foodchem.2016.07.135
Abstract: We have determined the isotopic composition and the carotenoid contents of 38 extra-virgin olive oils (EVOOs) from seven regions along the Italian coasts, by means of isotope ratio mass spectrometry (IRMS) and resonant Raman spectroscopy… read more here.
Keywords: carotenoid; extra virgin; analysis; virgin olive ... See more keywords