Food Genomics for the Characterization of PDO and PGI Virgin Olive Oils
Sign Up to like & getrecommendations! Published in 2018 at "European Journal of Lipid Science and Technology"
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
Characterizing the Antioxidant Activity, Fatty Acids, and Sensory Profile of Eight Extra Virgin Olive Oils With Protected Designation of Origin (PDO) From Lazio (Italy): A Pilot Study
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DOI: 10.1002/ejlt.70014
Abstract: The sensory characteristics, antioxidant activity, fatty acids, and volatile compounds of extra virgin olive oils (EVOOs) from two different protected designations of origin (PDOs) were analyzed to identify any differences that might be useful for… read more here.
Keywords: extra virgin; activity fatty; virgin olive; pdo ... See more keywords
Valorization of olive mill wastewater: improving the polyphenolic content, antioxidant potential, and cytotoxicity profile of extra virgin olive oil extract.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.70232
Abstract: The extra virgin olive oil (EVOO) industry generates significant quantities of by‐products, such as olive oil mill wastewater (OMWW), which could be valorized for their high bioactive compound content. The aim of this study was… read more here.
Keywords: extra virgin; content; virgin olive; olive oil ... See more keywords
Virgin olive oil quality of hedgerow 'Arbequina' olive trees under deficit irrigation.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
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
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
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
A comprehensive evaluation of tyrosol and hydroxytyrosol derivatives in extra virgin olive oil by microwave-assisted hydrolysis and HPLC-MS/MS
Sign Up to like & getrecommendations! Published in 2018 at "Analytical and Bioanalytical Chemistry"
DOI: 10.1007/s00216-018-0885-1
Abstract: AbstractA rapid and reliable method to assay the total amount of tyrosol and hydroxytyrosol derivatives in extra virgin olive oil has been developed. The methodology intends to establish the nutritional quality of this edible oil… read more here.
Keywords: extra virgin; methodology; virgin olive; tyrosol hydroxytyrosol ... See more keywords
High-throughput determination of vitamin E in extra virgin olive oil by paper spray tandem mass spectrometry
Sign Up to like & getrecommendations! Published in 2019 at "Analytical and Bioanalytical Chemistry"
DOI: 10.1007/s00216-019-01727-z
Abstract: AbstractExtra virgin olive oil provides an important intake of α-tocopherol, which is part of vitamin E complex. A fast analytical method for its quantification, based on paper spray mass spectrometry, has been developed. The methodology… read more here.
Keywords: mass spectrometry; mass; virgin olive; paper spray ... See more keywords
Evaluation of synergistic effect of Chlorella vulgaris and citric acid on oxidative stability of virgin olive oil
Sign Up to like & getrecommendations! Published in 2017 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-017-0127-x
Abstract: Green microalga Chlorella (Chlorella vulgaris) powder was employed as a natural antioxidant in virgin olive oil and its antioxidant activity was compared with those of β-carotene and α-tocopherol during 16 days of accelerated storage. Furthermore, the… read more here.
Keywords: virgin olive; chlorella; citric acid; olive oil ... See more keywords
Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9507-4
Abstract: Adsorption isotherms, at 4, 25 and 60 °C for microencapsulated extra virgin olive oil powder (MEVOP) prepared by rotor–stator homogenization (RSH) and ultrasonic homogenization (UH) methods before spray drying, were obtained using standard static gravimetric method.… read more here.
Keywords: extra virgin; moisture; microencapsulated extra; virgin olive ... See more keywords
First Application of Newly Developed FT-NIR Spectroscopic Methodology to Predict Authenticity of Extra Virgin Olive Oil Retail Products in the USA
Sign Up to like & getrecommendations! Published in 2017 at "Lipids"
DOI: 10.1007/s11745-017-4250-5
Abstract: Economically motivated adulteration (EMA) of extra virgin olive oils (EVOO) has been a worldwide problem and a concern for government regulators for a long time. The US Food and Drug Administration (FDA) is mandated to… read more here.
Keywords: extra virgin; methodology; virgin olive; developed nir ... See more keywords
Monitoring the Oxidative Stability of Monovarietal Extra Virgin Olive Oils by UV–Vis Spectroscopy and MCR–ALS
Sign Up to like & getrecommendations! Published in 2018 at "Food Analytical Methods"
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