Olive Oil

Kiritsakis, Apostolos; Turkan, Keceli M.; Kiritsakis, Konstantinos

doi:10.1002/047167849x.bio029.pub2

Cited by 10 publications

(28 citation statements)

References 124 publications

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“…This quality parameter is basically used for olive oil categorization and as a marker of olive oil quality. FFA determination methods include both classical (titration) and instrumental methods [49].…”

Section: Oil Quality Parametersmentioning

confidence: 99%

Effect of Production System (Organic versus Conventional) on Olive Fruit and Oil Yields and Oil Quality Parameters in the Messara Valley, Crete, Greece; Results from a 3-Year Farm Survey

et al. 2022

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The demand for organic olive oil has increased rapidly over the last 40 years, but there is limited information on the effects of organic production methods on commercially and nutritionally relevant quality parameters in olive oil. The main objective of this farm survey-based study was therefore to compare fruit and oil yields and important oil quality parameters (including acidity, peroxide value and fatty acid profiles) between organic and conventional farms located in the Messara Plain and foothills. As expected, yields were substantially higher on farms in the Messara Plain compared with those in the foothills which have poorer soil, less access to irrigation water and are the more extensively managed. However, different to the many previous studies (which reported lower yields in organic systems), both fruit and oil yields were not significantly different in organic and conventional production and numerically ~10% higher in organic production. Additionally, olive oil quality was very high, and no substantial effects of production systems and farm location were found. Potential factors (e.g., low olive fly pressure) which may have contributed to the lack of a yield and quality gap between organic and convention production in the Messara region are discussed.

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Section: Oil Quality Parametersmentioning

confidence: 99%

Effect of Production System (Organic versus Conventional) on Olive Fruit and Oil Yields and Oil Quality Parameters in the Messara Valley, Crete, Greece; Results from a 3-Year Farm Survey

et al. 2022

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“…At the final step, a centrifuge rotating at a high rotational speed of 7000-7200 rpm separates the warm water and the olive kernel oil. [40,41], (b) the parts of the olive which were used to produce oil in the case study. Note: In this study, the term "kernel" refers to "kernel, pit, and pulp stuck to kernel".…”

Section: Refining Oil From Olive Kernelmentioning

confidence: 99%

“…Based on the review by Espadas-Aldana et al ( 2019) [34] on olive oil LCA studies, the functional units (FUs) are defined as the quantity of olive oil produced in kg, and the energy content of the produced oil in MJ. Therefore, 1 kg of oil [40,41], (b) the parts of the olive which were used to produce oil in the case study. Note: In this study, the term "kernel" refers to "kernel, pit, and pulp stuck to kernel".…”

Section: Measuring Circularity Using Lcamentioning

confidence: 99%

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Measuring Circularity in Food Supply Chain Using Life Cycle Assessment; Refining Oil from Olive Kernel

Nikkhah

Firouzi

Dadaei

et al. 2021

Foods

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Valorization of food waste is a potential strategy toward a circular food supply chain. In this regard, measuring the circularity of food waste valorization systems is highly important to better understand multiple environmental impacts. Therefore, this study investigated the circularity of a food waste valorization system (refining oil from olive kernel) using a life cycle assessment methodology. An inventory of an industrial-based olive kernel oil production system is also provided in this study. The system boundary was the cradle to the factory gate of the production system. The results indicated that natural gas consumption was the highest contributor to most of the investigated impact categories. The global warming potential of one kg of oil produced from olive kernel was calculated to be 1.37 kg CO2eq. Moreover, the calculated damages of 1 kg oil production from olive kernel to human health, ecosystem quality, and resource depletion were 5.29 × 10−7 DALY, 0.12 PDF∙m2∙yr., and 24.40 MJ, respectively.

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“…Blending of hazelnut oil with olive oil is the most common way of such adulteration due to their similar chemical compositions [9][10][11] . Thus, determination of adulteration in olive oil is very important for the food safety and customer protection 12 . European Union authorities have already indicated their concern about the quality control of olive oil, particularly, its adulteration with hazelnut oil 13 .…”

Section: Introductionmentioning

confidence: 99%

A Simple and Precise Detection of the Adulteration of Olive Oil with Hazelnut Oil Using Lawesson’s Reagent

Ertaş

Demirtaş

2022

Preprint

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Adulteration of olive oil, particularly olive oil, with cheaper oil, such as hazelnut oil, is a common way of cheating the consumers, which makes detection of hazelnut oil in olive oil an important subject. In the current state of art, such detection is not possible, applying common analytical techniques such as High Performance Liquid Chromatography (HPLC), Gas Chromatography with Flame Ionization Detector (GC-FID), etc. This study presents a simple and precise method for the detection of hazelnut oil in olive oil through the reaction of Lawesson’s reagent (LR) with 5-methylhept-2-en-4-one (filbertone), known as a specific flavor compound in hazelnut oil and does not exist in other vegetable oils. The reaction produces a non-volatile, stable and UV visible compound, which is identified by HPLC equipped with UV-Vis detector (HPLC/UV-Vis) up to the sensitivity of 3.0% (w/w). This is a highly satisfactory limit for the detection of adulteration of olive oil with hazelnut oil. Application of the method is not limited with olive oil, could be applied to other oils.

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Olive Oil

Cited by 10 publications

References 124 publications

Effect of Production System (Organic versus Conventional) on Olive Fruit and Oil Yields and Oil Quality Parameters in the Messara Valley, Crete, Greece; Results from a 3-Year Farm Survey

Effect of Production System (Organic versus Conventional) on Olive Fruit and Oil Yields and Oil Quality Parameters in the Messara Valley, Crete, Greece; Results from a 3-Year Farm Survey

Measuring Circularity in Food Supply Chain Using Life Cycle Assessment; Refining Oil from Olive Kernel

A Simple and Precise Detection of the Adulteration of Olive Oil with Hazelnut Oil Using Lawesson’s Reagent

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