Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties

Ben-Hassine, Kaouther; Taamalli, Amani; Rezig, Leila; Yangui, Islem; Benincasa, Cinzia; Malouche, Dhafer; Kamoun, Naziha Grati; Mnif, Wissem

doi:10.1002/fsn3.2717

Cited by 7 publications

(5 citation statements)

References 71 publications

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“…However, they are much lower than those recorded by the same authors and by González et al (2010) [ 51 ] for ‘Leccino’. As per ‘Coratina’, the current results are much lower than those reported by Dabbou et al (2015) [ 41 ] and by Servili et al (2011) [ 52 ] for both oleacein and oleocanthal, while being much higher than those obtained by Ben Hassine et al (2022) [ 53 ] ( Table S3 ). This variability could be related to the differences in fruit ripening, pedo-climatic conditions, agricultural practices, etc.…”

Section: Discussioncontrasting

confidence: 67%

“…The following supporting information can be downloaded at: ; Table S1: Comparison of total phenols data (mg GAE/Kg of oil) obtained in the present study with data from previous works [ 32 , 33 , 34 , 64 ]; Table S2, Comparison of C18:1 percentages (%) obtained in the present study with data from previous studies [ 26 , 28 , 30 , 34 , 40 , 41 , 42 , 43 , 53 , 64 , 65 , 66 , 67 , 68 , 69 ]. ; Table S3, Comparison of the contents (mg/kg) of the secoiridoid derivatives oleacein (3,4-DHPEA-EDA) and oleocanthal (p-HPEA-EDA) obtained in the present study with those obtained in previous studies [ 26 , 41 , 50 , 51 , 52 , 53 , 70 ].…”

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confidence: 80%

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Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon

El Riachy,

Moubarak,

Al Hawi

et al. 2023

Plants

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In Lebanon, olive oil is an integral part of its history and culinary traditions. However, the quality of this product, originating from different growing regions of the country, is rarely addressed. The objectives of this study were to compare the fatty acids and phenolic profiles of virgin olive oils produced from two local and eight European varieties, and to use these profiles as a tool for their characterization. Seventy-six samples were collected from two olive-growing regions of Lebanon and at two harvesting times. Fatty acid composition was determined by gas chromatography with a flame ionization detector, total phenols was determined by spectrophotometry and individual phenols by high performance liquid chromatography with diode array detector. All samples were also analyzed using near infrared spectroscopy. The experimental data were collected in numerical matrices and treated by chemometric methods. The results showed the significant effect of the geographical origin, the olive variety and the harvesting time on the ripening and industrial yield of the olives and on the major fatty acids and phenols of olive oil. Moreover, the used chemometric methods allowed the discrimination of European olive varieties based on their high contents of oleic acid, oleacein and oleocanthal.

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Section: Discussioncontrasting

confidence: 67%

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confidence: 80%

Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon

El Riachy,

Moubarak,

Al Hawi

et al. 2023

Plants

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“…These pigments are very important in oil quality, oxidative stability, and consumer acceptance (Rękas, Ścibisz, et al., 2017 ; Rękas, Wroniak, & Ścibisz, 2017 ; Şahin et al., 2017 ). Chlorophyll act as a sensitizer and facilitates photooxidation, which can increase the PV and finally may cause an unpleasant taste in oil, while carotenoid acts as a quencher and prevents oil photooxidation (Ben‐Hassine et al., 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Quality of oil extracted by cold press from Nigella sativa seeds conditioned and pre‐treated by microwave

Agah,

Azadmard‐Damirchi,

Bodbodak

2024

Food Science & Nutrition

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Black cumin (Nigella sativa) seed (BS) oil has received much interest in the food and pharmaceutical industries due to its valuable nutritional properties, but this oil has low oxidative stability. The effect of microwave pre‐treatment at 0 to 2.5 min and conditioning with different buffers at pH 3 to 9 of BS, before oil extraction by cold press, were investigated. The oil extraction yield was higher; acid value (AV) and peroxide value (PV) were lower in the oil extracted from seeds, which were first microwaved and then moisturized and vice versa. BS with pH 3, microwave time of 1.25 min, and moisturizing level of 5%, which gave oil extraction yield of 27.2%, AV of (2.9 mg NaOH/g oil), and PV of (8.3 meq O2/kg oil), was selected as an optimum sample and its quality changes were investigated during storage compared with the oil extracted from the control sample (without any pre‐treatment). In conclusion, the oil extracted from the pre‐treated BS had higher bioactive components and lower AV and PV during the storage; therefore, microwave radiation and pH adjustment before oil extraction from BS by cold press are recommended.

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“…16−19 Solid-phase extraction has also been employed to isolate the phenolic fractions from olive oils. 18 Recently, the fast dispersive liquid−liquid aerosol phase extraction (DLLAPE) method was applied by our research group to the analysis of EVOO samples. 17 The aerosol generated from the extractant solution allowed a bigger exchange surface area with the sample.…”

Section: Introductionmentioning

confidence: 99%

“…In fact, their efficient extraction is one of the most critical steps of the analytical method. The most used extraction process is the liquid–liquid extraction employing different organic solvents such as mixtures of methanol or ethanol with water. − Solid-phase extraction has also been employed to isolate the phenolic fractions from olive oils . Recently, the fast dispersive liquid–liquid aerosol phase extraction (DLLAPE) method was applied by our research group to the analysis of EVOO samples .…”

Section: Introductionmentioning

confidence: 99%

Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils

Sánchez¹,

Sanahuja²,

Moya³

et al. 2023

J. Agric. Food Chem.

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Seventeen extra virgin olive oil samples from Valencian Community (Spain) were submitted to a domestic-frying process (180 °C) during different degradation times (5, 10, 30, 60, 120 min). A dispersive liquid–liquid aerosol phase extraction by using a methanol/water (50:50) extracting solution was used to isolate the polyphenol fraction. Total phenolic content (TPC) was determined, whereas the determination of seven individual target polyphenolic compounds (hydroxytyrosol, tyrosol, oleuropein, vanillic acid, p-coumaric acid, ferulic acid, and vanillin) was carried out by using ultrahigh-performance liquid chromatography coupled to a tandem mass spectrometer. Statistically significant differences in the TPC values were found for Blanqueta and Manzanilla samples from different harvesting years. The domestic-frying process impacted the TPC and the individual phenolic compounds content. Thermal treatment for 2 h gave rise to a 94% decrease in the TPC. A first-order kinetic model was suitable to accurately describe the degradation of the individual phenolic compounds.

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Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties

Cited by 7 publications

References 71 publications

Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon

Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon

Quality of oil extracted by cold press from Nigella sativa seeds conditioned and pre‐treated by microwave

Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils

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