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Giovacchino, L. Di; Sestili, Simona; Vincenzo, Daria Di

doi:10.1002/1438-9312(200210)104:9/10<587::aid-ejlt587>3.0.co;2-m

Cited by 245 publications

(42 citation statements)

References 19 publications

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“…Several previous studies showed significant effects of geographical origin, processing system and harvesting time on the olive oil quality parameters [10,36]. However, Di Giovacchino et al [37] showed no significant differences between processing systems in free acidity, peroxide value, K232, K270.…”

Section: Oil Quality Parametersmentioning

confidence: 89%

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

et al. 2018

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The olive oil quality, nutritional and sensorial characteristics are associated with the chemical composition, which is the result of a complex interaction between several environmental, agronomical and technological factors. The aim of the present study is to investigate the impact of the geographical origin, harvesting time and processing system on the chemical composition and sensorial characteristics of olive oils produced from the Lebanese olive ‘Baladi’. Samples (n = 108) were collected from North and South Lebanon, at three different harvesting times and from four processing systems. Results showed a strong effect of origin, processing system and harvest time on oil quality, fatty acid composition, total phenols and OSI. The early harvest showed higher total phenols content (220.02 mg GAE/Kg) and higher OSI (9.19 h). Moreover, samples obtained from sinolea and 3-phases recorded the lowest free acidity (0.36% and 0.64%), and the highest OSI (9.87 and 9.84 h). Consumers were not unanimous regarding the studied factors, although samples recording high ranks were mostly from South using sinolea, 3-phases and press systems at early and intermediate harvest. The overall findings suggest that the selection of the harvesting time and of the processing system could have significant influence on the characteristics of the olive oil.

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Section: Oil Quality Parametersmentioning

confidence: 89%

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

et al. 2018

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“…7. Table 5 Phenolic composition of virgin olive oil (mg/kg), obtained with and without air contact of the pastes during malaxation [137] Crushed paste blank During malaxation the concentration of secoiridoid aglycons such as 3,4-DHPEA-EDA and 3,4-DHPEA-EA and phenolic alcohols decreased in olive pastes and oils with increasing time and temperature of processing [6,128,134,135]. The distribution of hydrophilic phenols between the oil and the water phase, as related to their solubility, is not the only Table 6 Effect of TEOPAC on the phenolic composition of virgin olive oil evaluated a three ripening state [140] Time of exposure to the air contact (TEOPAC) The results are expressed as mean ± standard deviation of three idependent experiments.…”

Section: Technological Aspectsmentioning

confidence: 99%

“…In several papers the negative relationships between malaxing temperature and phenolic concentration in the oil was found; so far however a few authors [135] showed that phenolic concentration improved in the oil when malaxing temperature was increased. These conflicting results may be explained in term of O 2 concentration in the pastes during processing.…”

Section: Technological Aspectsmentioning

confidence: 99%

Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Servili

Selvaggini

Esposto

et al. 2004

Journal of Chromatography A

299

421

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Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which, however, tocopherols and carotenes are also present. The prevalent classes of hydrophilic phenols found in VOO are phenolic alcohols, phenolic acids, flavonoids, lignans and secoiridoids. Secoiridoids, that include aglycon derivatives of oleuropein, demethyloleuropein and ligstroside, that are present in olive fruit, are the most abundant phenolic antioxidants of VOO. The sensory and healthy proprieties of VOO hydrophilic phenols as well as the agronomic and technological parameters that affect their concentration in the oil are discussed in this paper.

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“…The highest value was found in olive oil issued from the hammer crusher (563 compared to 416 mg CAE/kg, significantly different (a ¼ 0.05)) which may point up a better extraction of polyphenols from the olive fruit when using a hammer. This observation is in accordance with previous works [13,14] that attribute this higher value to the more destructive processes that are the metallic crushers compared to the stone mill.…”

Section: Quality Parametersmentioning

confidence: 99%

Chemical changes in virgin olive oils as a function of crushing systems: Stone mill and hammer crusher

Veillet

Tomao

Bornard³

et al. 2009

Comptes Rendus. Chimie

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Untitled

Cited by 245 publications

References 19 publications

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Chemical changes in virgin olive oils as a function of crushing systems: Stone mill and hammer crusher

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