Stigmastadiene and specific extitntion (270 nm) to evaluate the presence of refined oils in virgin olive oil commercialized in Brazil

Aued-Pimentel, Sabria; Silva, Simone Alves da; Takemoto, Emy; Cano, Cristiane Bonaldi

doi:10.1590/s0101-20612013005000067

Cited by 13 publications

(6 citation statements)

References 12 publications

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“…Olive oil occupies a special place in the Mediterranean subconscious, being associated with mythologies, legends and symbols and mentioned in the texts of monotheistic religions around the Mediterranean (Meneley, 2008;Florentino, 2018). It has become one of the most regulated and controlled agricultural products in response to the fraudulent practices existing since ancient times (Aued-Pimentel et al, 2017;Bimbo et al, 2019;Cugat & Biel, 2016;Rossini, 1999). Olive oil is subject to continually evolving international standards and regulations that define the physico-chemical and organoleptic characteristics of different categories of virgin olive oils: extra virgin (EVOO), virgin (VOO), ordinary virgin olive oil (OVOO) and lampante (LOO) olive oils.…”

Section: Introductionmentioning

confidence: 99%

A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

Rébufa

Pinatel²,

Artaud

et al. 2021

Trends in Food Science & Technology

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Background: Extra virgin olive oil (EVOO) arouses the desire to seek maximum gastronomic value, especially from informed consumers. The olive industry therefore rewards the best oils in competitions that add real commercial value to EVOOs. On the basis of competition-specific rules, judges trained in tasting award prizes that distinguish the best oils and serve as a guide for consumers, encouraging them to discover the diversity of EVOO tastes. Scope and approach: This study compares several international competitions, detailing their rules and practical organization. The article also examines how olive oil competitions impact producers and consumers. Key findings and conclusions: Competitions operate differently, starting with a selection phase that constrains some EVOOs, not all of which are given a fair chance to participate. Although most international competitions apply selection criteria from the International Olive Council Mario Solinas, the sensory evaluation of the oils takes into account numerous descriptors that involve very subtle distinctions. A more standardized approach to evaluation sheets, while leaving room for competitions to add specific descriptors, would be desirable. A thorough inter-competition classification by continent and country to identify the best "EVOO of the year" is realized by EVOO World Ranking. Although the awards promote high quality EVOOs, consumer preferences do not mirror those of tasting experts, particularly on the intensities of bitterness and pungency. Competition results should inform consumers about the organoleptic diversity of oils, enabling them to choose the best oils for their tastes and needs.

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Section: Introductionmentioning

confidence: 99%

A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

Rébufa

Pinatel²,

Artaud

et al. 2021

Trends in Food Science & Technology

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“…Other healthy organic free fatty acid like oleic acid, which is an important component of human diet is also identified in the plant. Stigmasta-3,5-diene, which occurred in minute amount in the fruit is a compound used for ascertaining the authenticity of olive oil (Amelio et al 1998, Aued-Pimentel et al 2013. With these characters of the leaf cuticles as well as fruit and leaf chemicals, it appears H. zenkeri can be distinguished from other related species in the family.…”

Section: Discussionmentioning

confidence: 99%

Systematic significance of the leaf cuticle of Hypodaphnis zenkeri (Engl.) Stapf (Lauraceae) and a record of its volatile organic compounds

Kadiri

Asekun

Olowokudejo

2019

Acta Botanica Hungarica

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Hypodaphnis zenkeri is a monotypic taxon whose position is basal in the phylogenetic tree of the family Lauraceae. Cuticular information on the plant is lacking. Given the systematic relevance of this character in the family and absence of its record for the species, the leaves of the species were investigated with the aid of light and scanning electron microscopy. Also, volatile organic compounds in leaves and fruits were studied with Gas Chromatography-Mass Spectrometry (GC-MS), for the first time. Taxonomically useful cuticular features of the species include long stomatal rim and aperture, granulated periclinal walls on the adaxial surface and superficial stomatal orientation. The leaves and fruits of the plant are rich in volatile organic compounds such as 1,2-benzene-dicarboxylic acid, hexadecanoic acid ester and stigmasta-3,5-diene. Based on these features, the species can be distinguished from other related taxa in the family.

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“…The second most common target for food fraud and adulteration were vegetable oils (Figure 1). Dilution and substitution of olive oil with refined olive oils and other vegetable oils, such as soybean oil, was the main fraud reported (Aued-Pimentel, Silva, Takemoto, & Cano, 2013;Aued-Pimentel, Takemoto, Kumagai, & Cano, 2008;Oliveira & Catharino, 2015;Silva, 2015;Aued-Pimentel, Separovic, Silvestre, Kus Yamashita, & Takemoto, 2017;Tfouni et al, 2017). Encapsulated specialty oils were also adulterated with other vegetable oils (Hirashima, Silva, Caruso, & Aued-Pimentel, 2013;Silva, 2015;Silva, Torres, Almeida, & Sampaio, 2018).…”

Section: Concise Reviews and Hypotheses In Food Sciencementioning

confidence: 99%

Economically Motivated Food Fraud and Adulteration in Brazil: Incidents and Alternatives to Minimize Occurrence

Tibola

Silva

Dossa

et al. 2018

Journal of Food Science

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Stigmastadiene and specific extitntion (270 nm) to evaluate the presence of refined oils in virgin olive oil commercialized in Brazil

Cited by 13 publications

References 12 publications

A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

Systematic significance of the leaf cuticle of Hypodaphnis zenkeri (Engl.) Stapf (Lauraceae) and a record of its volatile organic compounds

Economically Motivated Food Fraud and Adulteration in Brazil: Incidents and Alternatives to Minimize Occurrence

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