Virgin olive oil: definition and standards

Mariotti, M.

doi:10.1002/9781118460412.ch2

Cited by 12 publications

(9 citation statements)

References 1 publication

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“…Also, a strong positive influence of elevation on the oleic acid content in the oil, and thus on MUFA/PUFA, of GG1 trees in comparison with GG2 trees was found (Table 3 ). As peroxides are produced from the oxidation of fatty acids, high levels of peroxide are undesirable, causing rancid taste and reducing the oil shelf-life [ 23 ]. Equally, oleic acid (MUFA) is a major determinant of mouth-feel, aroma and shelf life of olive oil [ 24 ].…”

Section: Discussionmentioning

confidence: 99%

Testing the potential significance of different scion/rootstock genotype combinations on the ecology of old cultivated olive trees in the southeast Mediterranean area

et al. 2017

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BackgroundA previous multi-locus lineage (MLL) analysis of SSR-microsatellite data of old olive trees in the southeast Mediterranean area had shown the predominance of the Souri cultivar (MLL1) among grafted trees. The MLL analysis had also identified an MLL (MLL7) that was more common among rootstocks than other MLLs. We here present a comparison of the MLL combinations MLL1 (scion)/MLL7 (rootstock) and MLL1/MLL1 in order to investigate the possible influence of rootstock on scion phenotype.ResultsA linear regression analysis demonstrated that the abundance of MLL1/MLL7 trees decreases and of MLL1/MLL1 trees increases along a gradient of increasing aridity. Hypothesizing that grafting on MLL7 provides an advantage under certain conditions, Akaike information criterion (AIC) model selection procedure was used to assess the influence of different environmental conditions on phenotypic characteristics of the fruits and oil of the two MLL combinations. The most parsimonious models indicated differential influences of environmental conditions on parameters of olive oil quality in trees belonging to the MLL1/MLL7 and MLL1/MLL1 combinations, but a similar influence on fruit characteristics and oil content. These results suggest that in certain environments grafting of the local Souri cultivar on MLL7 rootstocks and the MLL1/MLL1 combination result in improved oil quality. The decreasing number of MLL1/MLL7 trees along an aridity gradient suggests that use of this genotype combination in arid sites was not favoured because of sensitivity of MLL7 to drought.ConclusionsOur results thus suggest that MLL1/MLL7 and MLL1/MLL1 combinations were selected by growers in traditional rain-fed cultivation under Mediterranean climate conditions in the southeast Mediterranean area.Electronic supplementary materialThe online version of this article (doi:10.1186/s12898-017-0114-3) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Testing the potential significance of different scion/rootstock genotype combinations on the ecology of old cultivated olive trees in the southeast Mediterranean area

et al. 2017

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“…Peroxides are the main initial products resulting from lipid autoxidation during storage and serve as indicators of the degree of oxidative rancidity and quality change [12]. Although there is synergy between lipolysis (responsible for the increase in acidity) and lipid oxidation (responsible for the increase in PV), the latter can be accelerated by increased temperature, presence of water, and oxidative enzymes that are increased in case of fly spoilage [2]. The drastic increase in PV emerged after 7 months (Table 3) PV and K 232 reflect the primary lipid oxidation while K 270 is a secondary oxidation product [5].…”

Section: Changes In Physico-chemical Characteristics Of Evoomentioning

confidence: 99%

“…Olive oil has been widely used for centuries in the Mediterranean diet for its distinctive organoleptic and nutritional characteristics [1] [2]. According to the Observatory of the International Olive Council [3], the global demand for olive oil has increased rapidly in the last 25 years, and the consumption share of countries that are not yet part of the IOC has practically tripled.…”

Section: Introductionmentioning

confidence: 99%

Impact of Plastic Packaging Materials and Storage Time on the Quality Parameters of Lebanese Extra Virgin Olive Oil under Real-Time Storage Conditions

Zarazir¹,

Rajab²,

Obeid³

et al. 2019

AJAC

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Scarce information is currently available relative to the use of polymeric materials as storage containers for extra virgin olive oil. This paper was devoted to study and compare the impact of glass and 3 types of packaging materials-polyethylene terephthalate (PET), high density polyethylene (HDPE), and polylactic acid (PLA) on Lebanese extra virgin olive oil (EVOO) up to 9 months under non-accelerated storage conditions. The acidity, peroxide value (PV), K 232 , K 270 , fatty acid profile, overall migration, and oil sorption into the packaging material were determined. Conventional titration, gas chromatography-mass spectrometry, and spectrophotometry were used to quantify the outcome measures at baseline, 3, 5, 7, and 9 months. Mixed model ANOVA was applied to assess differences according to polymer type and storage period at P < 0.05. All quality parameters (acidity, PV, K 232 and K 270 ), migration, and sorption significantly increased with increasing storage time for oil in contact with glass and plastic materials, especially between the 7th and 9th month of storage. Overall, PLA showed the least deterioration and interaction phenomena compared with PET and HDPE. While glass remains the best container for EVOO, PLA could potentially replace PET and HDPE for short-time storage under conventional storage conditions in Lebanese households.

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“…702/2007. The International Olive Council (IOC) and The Codex Alimentarius Commission additionally contribute on defining olive oil standards (Mariotti ). VOO is the product obtained from the olive tree ( Olea europaea L.) fruit solely by mechanical or other physical treatments; all conditions applied—especially the thermal ones—should guarantee a commodity with no alterations in the oil constituents.…”

Section: Olive Oil As a Commoditymentioning

confidence: 99%

Virgin Olive Oil as Frying Oil

Chiou

Kalogeropoulos

2017

Comp Rev Food Sci Food Safe

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Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the Mediterranean area approximately 50% of total fat intake is provided by cooking fats. Olive oil is the key lipid component of the Mediterranean diet, the health-promoting effects of which have been largely attributed to olive oil intake. Olive oil is unique among vegetable oils due to its desirable lipid profile and some of its minor components. Scientific evidence now indicates that during frying olive oil behavior is usually equal or superior to that of refined vegetable oils. Herein, an overview of virgin olive oil performance under frying is given, with special reference to the fate of olive oil microconstituents. The compositional changes of foods fried in olive oil are also reviewed and discussed in detail.

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Virgin olive oil: definition and standards

Cited by 12 publications

References 1 publication

Testing the potential significance of different scion/rootstock genotype combinations on the ecology of old cultivated olive trees in the southeast Mediterranean area

Testing the potential significance of different scion/rootstock genotype combinations on the ecology of old cultivated olive trees in the southeast Mediterranean area

Impact of Plastic Packaging Materials and Storage Time on the Quality Parameters of Lebanese Extra Virgin Olive Oil under Real-Time Storage Conditions

Virgin Olive Oil as Frying Oil

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