Lipids of olives

Fedeli, E.

doi:10.1016/0079-6832(77)90007-6

Cited by 95 publications

(49 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The refined product is made either from virgin olive oil and called refined virgin oil (RVO) or from solvent-extracted oil [4] and called refined husk oil (RHO).…”

Section: Importance Of Olive Oil and Its Differences From Other Vegetmentioning

confidence: 99%

Analytical determination of polyphenols in olive oils

Carrasco-Pancorbo

Cerretani

Bendini

et al. 2005

J of Separation Science

184

106

View full text Add to dashboard Cite

The increasing popularity of olive oil is mainly attributed to its high content of oleic acid, which may affect the plasma lipid/lipoprotein profiles, and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of human disease. An overview of analytical methods for the measurement of polyphenols in olive oil is presented. In principle, the analytical procedure for the determination of individual phenolic compounds in virgin olive oil involves three basic steps: extraction from the oil sample, analytical separation, and quantification. A great number of procedures for the isolation of the polar phenolic fraction of virgin olive oil, utilizing two basic extraction techniques, LLE or SPE, have been included. The reviewed techniques are those based on spectrophotometric methods, as well as analytical separation (gas chromatography (GC), high-performance liquid chromatography (HPLC), and capillary electrophoresis (CE)). Many reports in the literature determine the total amount of phenolic compounds in olive oils by spectrophometric analysis and characterize their phenolic patterns by capillary gas chromatography (CGC) and, mainly, by reverse phase high-performance liquid chromatography (RP-HPLC); however, CE has recently been applied to the analysis of phenolic compound of olive oil and has opened up great expectations, especially because of the higher resolution, reduced sample volume, and analysis duration. CE might represent a good compromise between analysis time and satisfactory characterization for some classes of phenolic compounds of virgin olive oils.

show abstract

“…The refined product is made either from virgin olive oil and called refined virgin oil (RVO) or from solvent-extracted oil [4] and called refined husk oil (RHO).…”

Section: Importance Of Olive Oil and Its Differences From Other Vegetmentioning

confidence: 99%

Analytical determination of polyphenols in olive oils

Carrasco-Pancorbo

Cerretani

Bendini

et al. 2005

J of Separation Science

184

106

View full text Add to dashboard Cite

show abstract

“…Its chemical composition consists of major components that represent 98% of the total weight and includes mainly glycerols [2][3][4], but what makes EVOO unique among other vegetable oils are minor components (about 2% of the total oil weight), specially its high level of phenolic compounds [5,6]. The phenolic fraction of olive oil is a heterogeneous and very complex mixture of compounds.…”

Section: Introductionmentioning

confidence: 99%

A 2‐D‐HPLC‐CE platform coupled to ESI‐TOF‐MS to characterize the phenolic fraction in olive oil

et al. 2009

View full text Add to dashboard Cite

A 2-D-HPLC/CE method was developed to separate and characterize more in depth the phenolic fraction of olive oil samples. The method involves the use of semi-preparative HPLC (C18 column 250x10 mm, 5 microm) as a first dimension of separation to isolate phenolic fractions from commercial extra-virgin olive oils and CE coupled to TOF-MS (CE-TOF-MS) as a second dimension, to analyze the composition of the isolated fractions. Using this method, a large number of compounds were tentatively identified, some of them by first time, based on the information concerning high mass accuracy and the isotopic pattern provided by TOF-MS analyzer together with the chemical knowledge and the behavior of the compounds in HPLC and CE. From these results it can be concluded that 2-D-HPLC-CE-MS provides enough resolving power to separate hundreds of compounds from highly complex samples, such as olive oil. Furthermore, in this paper, the isolated phenolic fractions have been used for two specific applications: quantification of some components of extra-virgin olive oil samples in terms of pure fractions, and in vitro studies of its anti-carcinogenic capacity.

show abstract

“…The increase in olive oil consumption internationally is related to its recognized unique flavor and nutritional value. The latter is mainly due to its high monounsaturation (oleic is the main fatty acid of olive oil) and to the presence of phenols, tocopherols, squalene, and flavor components (1,3,4). Olive oil is peculiar among all vegetable oils, except sesame oil, in that it can be consumed in the crude form, thus preserving all of the natural constituents (1).…”

mentioning

confidence: 99%

Flavor components of olive oil—A review

Kiritsakis

1998

J Americ Oil Chem Soc

272

199

View full text Add to dashboard Cite

The unique and delicate flavor of olive oil is attributed to a number of volatile components. Aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other compounds have been quantitated and identified by gas chromatography-mass spectrometry in good-quality olive oil. The presence of flavor compounds in olive oil is closely related to its sensory quality. Hexanal, trans-2-hexenal, 1-hexanol, and 3-methylbutan-1-ol are the major volatile compounds of olive oil. Volatile flavor compounds are formed in the olive fruit through an enzymatic process. Olive cultivar, origin, maturity stage of fruit, storage conditions of fruit, and olive fruit processing influence the flavor components of olive oil and therefore its taste and aroma. The components octanal, nonanal, and 2-hexenal, as well as the volatile alcohols propanol, amyl alcohols, 2-hexenol, 2-hexanol, and heptanol, characterize the olive cultivar. There are some slight changes in the flavor components in olive oil obtained from the same oil cultivar grown in different areas. The highest concentration of volatile components appears at the optimal maturity stage of fruit. During storage of olive fruit, volatile flavor components, such as aldehydes and esters, decrease. Phenolic compounds also have a significant effect on olive oil flavor. There is a good correlation between aroma and flavor of olive oil and its polyphenol content. Hydroxytyrosol, tyrosol, caffeic acid, coumaric acid, and p-hydroxybenzoic acid influence mostly the sensory characteristics of olive oil. Hydroxytyrosol is present in good-quality olive oil, while tyrosol and some phenolic acids are found in olive oil of poor quality. Various off-flavor compounds are formed by oxidation, which may be initiated in the olive fruit. Pentanal, hexanal, octanal, and nonanal are the major compounds formed in oxidized olive oil, but 2-pentenal and 2-heptenal are mainly responsible for the off-flavor. JAOCS 75, 673-681 (1998).

show abstract

Lipids of olives

Cited by 95 publications

References 20 publications

Analytical determination of polyphenols in olive oils

Analytical determination of polyphenols in olive oils

A 2‐D‐HPLC‐CE platform coupled to ESI‐TOF‐MS to characterize the phenolic fraction in olive oil

Flavor components of olive oil—A review

Contact Info

Product

Resources

About