Physico-chemical analysis of virgin olive oils from fresh and fallen fruits for assessing the quality and shelf life: characterization by chemometrics

Gargouri, Boutheina; Hmida, Rania Ben; Köseoğlu, Oya; Bouaziz, Mohamed

doi:10.1007/s00217-023-04308-8

Cited by 4 publications

(2 citation statements)

References 33 publications

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“…Currently, there are many processes related to the quality control of olive oil. Apart from conventional physicochemical analyses, these procedures include the use of various spectroscopic methods, such as Fourier transform infrared spectroscopy (FT-IR), ultraviolet–visible spectroscopy (UV–vis), fluorescence spectroscopy, Raman spectroscopy, gas chromatography–mass spectroscopy, to name but a few. With the use of these optical techniques, detailed quality control can be achieved, such as a gentle classification of edible oils, olive oil adulteration, oil contamination, and differentiation among oil types, as well as olive oil grades .…”

Section: Introductionmentioning

confidence: 99%

“…With the use of these optical techniques, detailed quality control can be achieved, such as a gentle classification of edible oils, olive oil adulteration, oil contamination, and differentiation among oil types, as well as olive oil grades . Even more, combinations of the above-mentioned spectroscopic methods , lead to higher resolutions, greater sensitivities, and thus more precisely oil quality control. Therefore, the use of spectroscopic methods and techniques can be considered as state-of-the-art procedures for olive oil quality control.…”

Section: Introductionmentioning

confidence: 99%

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Engraved Split-Ring Resonators as Potential Microwave Sensors for Olive Oil Quality Control

Viskadourakis,

Theodosi,

Katsara

et al. 2024

ACS Appl. Electron. Mater.

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In this study, microwave complementary split-ring resonators are explored regarding their sensing capability against olive oil adulteration. In particular, millimeter-scale complementary split-ring resonators were developed employing the computer numerical control method, in combination with a home-built mechanical engraver. Their electromagnetic behavior was comprehensively studied, both experimentally and theoretically, in the frequency range of 2–9 GHz. Furthermore, their electromagnetic response was investigated in the presence of different types of edible oils, such as virgin olive oil, corn oil, and soybean oil. Both experimental results and theoretical simulations clearly reveal the distinct response of the fabricated complementary resonators to different oil types. Even more, they exhibit a significant response in oil mixtures, enabling the detection of possible adulteration in olive oil. Consequently, it becomes evident that mechanically engraved microwave complementary split-ring resonators can be efficiently realized as potential sensors for olive oil quality control.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Engraved Split-Ring Resonators as Potential Microwave Sensors for Olive Oil Quality Control

Viskadourakis,

Theodosi,

Katsara

et al. 2024

ACS Appl. Electron. Mater.

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Lipoxygenase pathways metabolites associated to antioxidant properties of tunisian monovarietal virgin olive oils

Manai-Djebali,

Oueslati,

Hammami

et al. 2023

Food Measure

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Effect of olive leaf on physicochemical parameters, antioxidant potential and phenolics of Ayvalik olive oils at two maturity stages

Kıralan,

Çengel,

Toptancı

et al. 2024

OCL

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Ayvalik is an important and widely grown olive cultivar in Turkey. Olive fruits were harvested at two different harvesting periods, early and middle. Olive oils were extracted in an industrial two-phase continuous system with/without olive leaves at 2%, 4%, and 6% (w/w) concentrations. Oils were stored at room temperature and 12 °C in darkness. Basic quality parameters such as free fatty acids (FFA), peroxide value and absorbance values (K232 and K270) conformed to the European extra virgin olive oil standards. Besides, the fatty acid composition of samples was consistent with the values for extra virgin olive oil reported by the European Commission. Leaf addition enriched phenolic compounds, antiradical activity, oxidative stability, color parameters, and sensory characteristics of Ayvalik olive oils. During storage, the losses in phenolic compounds, color and sensory properties of the oils enriched by adding leaves were less than in the control sample. The sensory properties and phenolic composition of the cold-stored olive oils differed from those stored in the dark and at room conditions. Regarding positive sensory properties, the oils stored in the cold have less loss in their desired properties than those stored under room conditions. In addition, the breakdown of complex phenolic substances into simple phenolic substances such as tyrosol and hydroxytyrosol was found to be less in the samples stored at cold conditions. It has been shown that hydrolytic and oxidative changes occur less in cold storage.

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Physico-chemical analysis of virgin olive oils from fresh and fallen fruits for assessing the quality and shelf life: characterization by chemometrics

Cited by 4 publications

References 33 publications

Engraved Split-Ring Resonators as Potential Microwave Sensors for Olive Oil Quality Control

Engraved Split-Ring Resonators as Potential Microwave Sensors for Olive Oil Quality Control

Lipoxygenase pathways metabolites associated to antioxidant properties of tunisian monovarietal virgin olive oils

Effect of olive leaf on physicochemical parameters, antioxidant potential and phenolics of Ayvalik olive oils at two maturity stages

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