Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades

Frangipane, Maria Teresa; Costantini, Lara; Merendino, Nicolò; Massantini, Riccardo

doi:10.3390/agriculture13050993

Cited by 7 publications

(5 citation statements)

References 39 publications

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“…Moreover, sensory attributes, such as the bitter and pungent sensation, and antioxidant capacity were found to be positively correlated with EVOO and VOO categories. In fact, the same correlation could not be found in LOO, as the total phenolic content is substantially lower, when comparing with the other two categories [131].…”

Section: Discussion On the Different Types Of Olive Oil And Their Rel...mentioning

confidence: 68%

Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties

Gonçalves,

Vale,

Silva

2024

Antioxidants

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Neurodegenerative diseases are a significant challenge to global healthcare, and oxidative stress plays a crucial role in their development. This paper presents a comprehensive analysis of the neuroprotective potential of olive oil, with a primary focus on its antioxidant properties. The chemical composition of olive oil, including key antioxidants, such as oleuropein, hydroxytyrosol, and oleocanthal, is systematically examined. The mechanisms by which these compounds provide neuroprotection, including counteracting oxidative damage and modulating neuroprotective pathways, are explored. The neuroprotective efficacy of olive oil is evaluated by synthesizing findings from various sources, including in vitro studies, animal models, and clinical trials. The integration of olive oil into dietary patterns, particularly its role in the Mediterranean diet, and its broader implications in neurodegenerative disease prevention are also discussed. The challenges in translating preclinical findings to clinical applications are acknowledged and future research directions are proposed to better understand the potential of olive oil in mitigating the risk of neurodegenerative conditions. This review highlights olive oil not only as a dietary component, but also as a promising candidate in preventive neurology, advocating for further investigation in the context of neurodegenerative diseases.

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Section: Discussion On the Different Types Of Olive Oil And Their Rel...mentioning

confidence: 68%

Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties

Gonçalves,

Vale,

Silva

2024

Antioxidants

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“…Pomace oil was also investigated for some qualitative characteristics (free acidity, specific extinction K232 and K270 values), with the aim of identifying changes in the organoleptic characteristics of the oil content that occurred due to the storage and fermentation progress. Free acidity (FA) and specific extinction coefficients at 232 and 270 nm (K232, K270) were estimated based on EU standards [24].…”

Section: Materials and Methods-methodological Approachmentioning

confidence: 99%

The Impact of Drying and Storage on the Characteristics of Two-Phase Olive Pomace

Christofi,

Fella,

Agapiou

et al. 2024

Sustainability

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Two-phase olive pomace is a byproduct of the olive-oil extraction process that is sometimes processed further to recover more oil. During pomace oil production, especially in the early stages of olive processing, odours can be produced. These odours are a serious nuisance, especially in and around the processing facilities, as well as for nearby communities. These odours can be strong and unpleasant, and they may result in various issues, including environmental concerns. Thus, in this paper, the effect of storage and drying on the composition of two-phase olive pomace was investigated. Several physicochemical and instrumental analyses were performed, and it was concluded that the structural elements of pomace are not the ones that are affected during storage and drying. Storage and drying mainly impact the oil content of pomace, leading to an acidity increase and to the production of odorous oxidation compounds. Volatile acids, methyl, and ethyl esters are released into the atmosphere, thus causing serious environmental nuisance.

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“…Pomace oil was also investigated for some qualitative characteristics (free acidity, specific extinction K232 and K270 values), with the aim of identifying changes in the organoleptic characteristics of the oil content due to storage and fermentation progress. Free acidity (FA) and specific extinction coefficients at 232 and 270 nm (K232, K270) were estimated based on EU standards [14].…”

Section: Materials and Methods -Methodological Approachmentioning

confidence: 99%

The Impact of Drying and Storage on the Characteristics of Two-Phase Olive Pomace

Christofi,

Fella,

Agapiou

et al. 2023

Preprint

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Two-phase olive pomace is a byproduct of the olive-oil extraction process that is sometimes processed further to recover more oil. During pomace oil production, especially in the early stages of olive processing, odours can be produced. These odours are a serious nuisance especially in and around the processing facilities, as well as for nearby communities. These odours can be strong and unpleasant, and they may result in various issues, including environmental concerns. Thus, in this paper, the effect of storage and drying on the composition of two-phase olive pomace was investigated. Several physicochemical and instrumental analyses were performed and it was concluded that the structural elements of pomace are not the ones who are affected during storage and drying. Storage and drying mainly impact the oil content of pomace, leading to an acidity increase and to the production of odorous oxidation compounds. Volatile acids, methyl and ethyl esters are released into the atmosphere causing serious environmental nuisance.

show abstract

Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades

Cited by 7 publications

References 39 publications

Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties

Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties

The Impact of Drying and Storage on the Characteristics of Two-Phase Olive Pomace

The Impact of Drying and Storage on the Characteristics of Two-Phase Olive Pomace

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