Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability

Salvador, María Desamparados; Aranda, F.; Gómez‐Alonso, Sergio

doi:10.1016/s0308-8146(01)00148-0

Cited by 134 publications

(142 citation statements)

References 17 publications

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“…These results are in accordance with others previously reported, in which, in addition to cultivar, other rather important LUÍS VAZ-FREIRE, JOSÉ MANUEL J. GOUVEIA AND ANA MARIA COSTA FREITAS factors affecting total fatty acid composition, and especially oleic acid content include latitude, climatic conditions, and the ripening stage of the fruit at harvest (Ranalli et al, 1997;Aparicio andLuna, 2004, Aranda et al, 2004) as well as extraction method (Salvador et al, 2001). …”

Section: Resultssupporting

confidence: 92%

Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety âGalega Vulgarâ

Vaz-Freire¹,

Manuel²,

Freitas³

2008

Grasas y Aceites

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RESUMENCaracterísticas analíticas de los aceites de oliva producidos por diversas técnicas de extracción con la variedad portuguesa 'Galega Vulgar'.Se han comparado dos líneas de procesamiento de aceite, utilizando un sistema de prensas (SP) o un decantador centrífugo (DC). El procesamiento que recurre al sistema de prensas es un sistema discontinuo que, sin embargo permite obtener aceites vírgenes de gran calidad. Para este estudio se ha utilizado la variedad Portuguesa Galega común. Las aceitunas fueron tratadas contra el ataque de plagas, y recogidas en un punto de maduración predeterminado. Del mismo modo, se evaluó el porcentaje de aceite obtenido de la cosecha. Se han considerado los resultados analíticos teniendo en cuenta la determinación de la influencia de la extracción en el producto final. Este punto ha sido evaluado por medio de un tratamiento estadístico. Aunque se han observado diferencias significativas entre los resultados de algunos de los parámetros analizados, sólo las diferencias verificadas en el grado de acidez son susceptibles de modificar la clasificación final del aceite, situándolo en la categoría lampante.PALABRAS CLAVE: Aceite de oliva -'Galega Vulgar' -Técnicas de extracción -Tecnología. SUMMARY Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety 'Galega Vulgar'.A metal hammer-decanter (HD) olive processing line was compared to a traditional metal hammer-press (HP) line, a discontinuous method which, when properly used, yields high-quality virgin olive oils. Galega olives (traditional Portuguese variety) were used. Olives were picked at a predetermined maturation stage and plagues and oil content were evaluated before processing. Years, extraction technology, data replicates, and years*extraction, were taken into account and compared using statistical treatment. In spite of significant differences among the results obtained, only acidity was statistically significant and sufficient for classifying the produced olive oil into a lampante category.

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Section: Resultssupporting

confidence: 92%

Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety âGalega Vulgarâ

Vaz-Freire¹,

Manuel²,

Freitas³

2008

Grasas y Aceites

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“…Tocopherols are natural antioxidants, and the antioxidant and anti-inflammatory activities are more significant with higher γ-tocopherol contents [33,34]. The compositions of tocopherols of three seed oils are listed in Sterols are important constituents of oils corresponding to the oil quality and are widely used to check the authenticity of oils [35]. Phytosterols are usually of interest due to their antioxidant activity and impact on health.…”

Section: Resultsmentioning

confidence: 99%

Fatty Acid, Tocopherol, Sterol Compositions and Antioxidant Activity of Three Garcinia Seed Oils

et al. 2018

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Abstract:The fatty acid, tocopherol, and sterol contents of the extracted seed oils from three Garcinia species, including G. hanburyi Hook. f., G. multiflora Champ. ex Benth., and G. gaudichaudii Planch. & Triana, were analyzed. The results showed that the Garcinia seeds contained a high amount of oil (16.28-29.91%). The major monounsaturated and saturated fatty acids were oleic acid (82.97 % in G. multiflora and 45.37 % in G. hanburyi) and stearic acid (58.87 % in G. gaudichaudii and 50.12 % in G. hanburyi). In addition, three extracted oils exhibited moderate antioxidant activity with G. hanburyi displayed the strongest activity with IC 50 value of 6.34± 0.43 μg /mL or EC 50 = 11.71 ± 0.22 μg /mL.

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“…The contribution of phenolic and ortho-diphenolic compounds in virgin olive oil oxidation stability was the highest compared to that of fatty acid composition, α-tochopherols, carotenoids and chlorophylls (Aparicio, Roda, Albi, & Gutiérrez, 1999). It has been also found that a linear relationship exists between total polyphenol content and oxidative stability of olive oil by Rancimat (Caponio, Alloggio, & Gomes, 1999;Montedoro et al, 1993;Papadopoulus & Boskow, 1991;Salvador et al, 2001). All values given are mean of six determinations.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 90%

“…For example, The total phenolic content in olive oil, measured also by Folin-Ciocalteau method, has been shown to range from 19 to 380 ig/g (Salvador et al, 2001) and from 124 to 516 ig/g (Nissiotis & Tasio-ula-Margari, 2002). This may explain the fact that date seed oil presents comparable oxidation induction times to virgin olive oil (Besbes et al, 2004).…”

Section: Rancimat Oxidative Stabilitymentioning

confidence: 99%

Heating effects on some quality characteristics of date seed oil

Besbes¹,

et al. 2005

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Effects of heating on some quality characteristics of date seed oil from two cultivars (Deglet Nour and Allig) has been investigated using an accelerated test in a Rancimat system. Fatty acid, viscosity, absorptivity at 232 and 270 nm, colour and total melting enthalpy of Deglet Nour seed oil were less changed compared to that of Allig seed oil, because the former contained a higher amount of total phenolic compounds (526 µg/g against 215 µg/g) and a lower content of unsaturated fatty acids. Viscosity and absorptivity at 232 nm and at 270 nm increased rapidly after reaching the oxidation induction time. Differential scanning calorimetry melting profiles of date seed oils were also changed after heating in the Rancimat. Melting enthalpies seemed to be constant during the initial stages of Rancimat treatment and then reduced after the induction time was reached. The obtained data shows that date seed oils were resistant to thermal treatment during a long period (~30-40 h). This may indicate that they could bear thermal treatments that could be applied in refining procedures or in culinary treatments such as frying and cooking conditions. We could also expect that they may have a good shelf life.

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Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability

Cited by 134 publications

References 17 publications

Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety âGalega Vulgarâ

Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety âGalega Vulgarâ

Fatty Acid, Tocopherol, Sterol Compositions and Antioxidant Activity of Three Garcinia Seed Oils

Heating effects on some quality characteristics of date seed oil

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Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability

Cited by 134 publications

References 17 publications

Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety âGalega Vulgarâ

Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety âGalega Vulgarâ

Fatty Acid, Tocopherol, Sterol Compositions and Antioxidant Activity of Three Garcinia Seed Oils

Heating effects on some quality characteristics of date seed oil

Contact Info

Product

Resources

About

Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety âGalega Vulgarâ

Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety âGalega Vulgarâ