Analytical Evaluation of Virgin Olive Oil of First and Second Extraction

Ranalli, A.; Ferrante, M. L.; Mattia, Gabriella De; Costantini, N.

doi:10.1021/jf9800256

Cited by 82 publications

(82 citation statements)

References 18 publications

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“…This may be a real difference due to olive variety or seasonal=climatic effects, or it may be an artefact due to methodological differences. Other studies have identified a range of atocopherol contents consistent with that identified in the present study (García et al, 1996;Gutiérrez et al, 1999;Ranalli et al, 1999a).…”

Section: Discussionsupporting

confidence: 90%

Identification and quantitation of major carotenoids in selected components of the Mediterranean diet: green leafy vegetables, figs and olive oil

Itsiopoulos

et al. 2002

Eur J Clin Nutr

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Objective: To characterize the carotenoid content of selected components of the Mediterranean diet commonly eaten by Greek migrants to Melbourne, a population group maintaining a traditional dietary regimen, and who exhibit relatively high circulating carotenoid concentrations and low cardiovascular disease mortality. Design and specimens: Opportunistic sampling of wild (sow thistle, amaranth, purslane and dandelion, collected from roadsides and home gardens) and commercially available (chicory, endive) green leafy vegetables and figs in season. Foods were selected on the basis that they are commonly eaten by Greek migrants but not by Anglo-Celtic persons, and had not previously been well-characterized with respect to their carotenoid contents. Extra virgin, cold-pressed olive oil and 'extra light' olive oil were obtained from commercial sources. Specimens were extracted with tetrahydrofuran (or chloroform:methanol for olive oil) and carotenoid contents were quantified using HPLC with UV detection. Two to six specimens of greens and figs were analysed. Dietary intake was assessed by food frequency questionnaire. Results: Wild green vegetables contained high concentrations of lutein (sow thistle > amaranth > purslane > dandelion) and bcarotene (sow thistle > amaranth > purslane ¼ dandelion). Sow thistle and amaranth contained lutein (15 and 13 mg=100 g, respectively) and b-carotene (3.3 and 4.0 mg=100 g, respectively) at concentrations greater than that seen in the commercially available species of chicory and endive. Figs contained all major carotenoids appearing in plasma, albeit at low concentrations. Extra virgin cold-pressed olive oil contained substantial quantities of lutein and b-carotene, but the more-refined 'extra light' olive oil did not. Conclusions: These components of the traditional Mediterranean diet contribute to the higher circulating concentrations of carotenoids in Greek migrants compared to Anglo-Celtic Australians.

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Section: Discussionsupporting

confidence: 90%

Identification and quantitation of major carotenoids in selected components of the Mediterranean diet: green leafy vegetables, figs and olive oil

Itsiopoulos

et al. 2002

Eur J Clin Nutr

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“…Espínola et al [11] and Kalua et al [18] also reported a presence of little influence on oil acidity with kneading temperature. Literature survey also showed that oils exhibiting higher acidity are obtained as a result of long kneading time at high temperature [16][17][18][19].…”

Section: Resultsmentioning

confidence: 99%

“…Kneading process at different temperature and time pairs makes the olive paste uniform and breaks up the oil/water emulsion. Changes in quality parameters such as free acid and peroxide value as a function of temperature, time, and maturity stage have been studied [14,15] Kneading conditions related changes in quality parameters are associated with an increase in lipase activity (responsible for free acidity increase) and an intensification of the primary oxidation processes (responsible for the increase of the peroxide value) [16][17][18][19]. As mentioned above, oil extraction in terms of yield performance and product's quality is under effects of many factors, but being in different extents.…”

Section: Introductionmentioning

confidence: 99%

Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu

Cevik¹,

Aydin²,

Sermet³

et al. 2017

Akademik Gıda

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Extraction yield and product quality of olive oil depend on various factors, particularly fruit's maturity and processing methods. In this present study, kneading process was optimized by response surface methodology in terms of oil yield and quality parameters. As a sample, olive fruits were used at two different maturity stages (purple versus black stages). Prediction of response was proposed with a full quadratic second order regression equation, and regression parameters were checked for each model in order to evaluate model's adequacy. Proposed models for yield and some quality parameters of olive oil were good enough for a successful prediction of experimental results. Oil yield was maximized as free acidity and peroxide value were controlled under the specified corresponding values for "extra virgin olive oil". Optimal kneading conditions for oil production were at 30°C for 45 min for purple fruits and 28°C for 55 min for black counterparts. Keywords:Olive oil, Physicochemical properties, Oil yield, Statistics, Modelling Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu ÖZZeytinyağının ekstraksiyon verimi ve kalitesi başlıca meyve olgunluğu ve işleme metotları gibi farklı faktörlere bağlıdır. Bu çalışmada yoğurma işleminin yağ verimi ve kalite parametreleri bakımından yanıt yüzey yöntemi ile optimizasyonu amaçlanmıştır. Örnek olarak iki farklı olgunlukta (mor ve siyah dönemler) zeytin meyvesi kullanılmıştır. Yanıtların tahmininde ikinci dereceden regresyon eşitliği kullanılmış ve her bir model için model yeterliliğini değerlendirmek için regresyon parametrelerine bakılmıştır. Yağ verimi ve bazı kalite parametrelerine yönelik önerilen modellerin deneysel sonuçları tahmin etmede yeterli düzeyde oldukları bulunmuştur. Serbest asitlik ve peroksit değeri natürel sızma zeytinyağı için belirlenmiş olan değerlerin altında tutulurken, yağ verimi maksimize edilmiştir. Optimum yoğurma şartları ise mor dönem zeytinyağları için 30C, 45 dakika, siyah dönem zeytinyağları için 28°C, 55 dakika olarak bulunmuştur.

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“…In continuous cycles, metallic crushers that use hammer, disc and roller are used to mill the olives, and a decanter with a centrifuge, horizontally placed, is used for centrifugation of the paste. A vertical centrifuge is used to separate the oily paste into oil and water (Ranalli et al 1999). Extra-virgin olive oil is obtained from the first physical cold pressure of the olive paste and is rich in phenolic compounds (Visioli et al 1998).…”

Section: Effect Of Oil Extraction Processes On the Content Of Phenolimentioning

confidence: 99%

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

et al. 2005

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The Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity bothin vivoandin vitro. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.

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Analytical Evaluation of Virgin Olive Oil of First and Second Extraction

Cited by 82 publications

References 18 publications

Identification and quantitation of major carotenoids in selected components of the Mediterranean diet: green leafy vegetables, figs and olive oil

Identification and quantitation of major carotenoids in selected components of the Mediterranean diet: green leafy vegetables, figs and olive oil

Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

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