Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils

Rotondi, Annalisa; Morrone, Lucia; Bertazza, Gianpaolo; Neri, Luisa

doi:10.3390/foods10102296

Cited by 14 publications

(16 citation statements)

References 26 publications

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“…Fruits fresh weight was monitored by collecting 100 olives from each thesis every twenty days (7/26, 8/6, 8/20, 9/3, 9/18, 10/5, 10/24). All productions were transformed to a similar ripening index [37] corresponding to about 50% pigmentation of the olive skin [38] with the purpose of reducing the effect of the degree of maturation on oil characteristics. Ripening index and oil content were determined at the last three application dates (18th of September and 2nd and 24th of October).…”

Section: Olive and Oil Analysesmentioning

confidence: 99%

Effect of Different Foliar Particle Films (Kaolin and Zeolitite) on Chemical and Sensory Properties of Olive Oil

Rotondi¹,

Bertazza²,

Faccini

et al. 2022

Agronomy

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The use of kaolin foliar treatments in olive growing is a well-established approach that aims at protecting crops from the negative impacts of environmental stresses and from insect pests. The use of zeolite particle films is a far more recent technique. The experimentation was carried out on Correggiolo cv. cultivated in the Emilia-Romagna region (Italy). Foliar treatments were performed in summer until olive harvest. Ripening index, weight, and the oil content of olives were measured. Acidity, peroxide numbers, K232, K270 and total phenols were evaluated as well as fatty acid profiles, determined via GC-FID and phenolic compounds; vitamins and pigments were determined via HPLC-DAD. Quantitative descriptive analysis (QDA) sensory analysis and taint tests were performed. Olives treated with zeolite showed higher oil contents, and the oil obtained exhibited higher contents of total phenols, tyrosol and deacetoxy oleuropein aglycon with respect to the oils produced with kaolin and the control oil. Oils produced from kaolin-treated olives showed sensory profiles characterized by notes of berries (that are not typical of the Correggiolo cultivar). In the scenario of environment-friendly oil production, treatments employing zeolitite particle films represent both a valid alternative to chemical insecticide against olive fly attack and a practice that has a positive influence on the overall oil quality.

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Section: Olive and Oil Analysesmentioning

confidence: 99%

Effect of Different Foliar Particle Films (Kaolin and Zeolitite) on Chemical and Sensory Properties of Olive Oil

Rotondi¹,

Bertazza²,

Faccini

et al. 2022

Agronomy

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“…FAs are present in the oil as triacylglycerols. Its main component is oleic acid, a MUFA that accounts for 65–80% of the FA content (ranges obtained from Konuskan et al., 2019; Orsavova et al., 2015; Rotondi et al., 2021; Vávra et al., 2021; Wang et al., 2019; Yahay et al., 2021). Oleic acid is reported to have beneficial cardiovascular effects and, as MUFA, with its single double bond, it is more stable than polyunsaturated fatty acids (PUFA) (Yubero‐Serrano et al., 2019).…”

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

“…Main FA components of vegetable oils, ranges in % obtained from Alves et al., 2019; Chen et al., 2020; Feizabadi et al., 2021; Holey et al., 2021; Konuskan et al., 2019; Król et al., 2021; Rotondi et al., 2021; Vávra, Hájek, & Kocián, 2021b; Wang et al., 2019; Yahay et al., 2021…”

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

“…Other FAs, such as linoleic are much less abundant in EVOO than in other vegetable oils (Jimenez-Lopez et al, 2020). The FA profile of EVOO thus distinguishes F I G U R E 1 Main FA components of vegetable oils, ranges in % obtained from Alves et al, 2019;Chen et al, 2020;Feizabadi et al, 2021;Holey et al, 2021;Konuskan et al, 2019;Król et al, 2021;Rotondi et al, 2021;Vávra, Hájek, & Kocián, 2021b;Wang et al, 2019;Yahay et al, 2021 2020; Yang et al, 2013), using GC coupled with a flame ionization detector (FID) or mass spectrometry (MS), the traditional method to evaluate the lipid fraction of EVOO. This methodology, however, requires a pretreatment of the sample to obtain FA methyl esters.…”

Section: Fatty Acids and Glycerides Derivativesmentioning

confidence: 99%

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Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Lozano‐Castellón

López‐Yerena

Domínguez-López

et al. 2022

Comp Rev Food Sci Food Safe

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The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils. The adulterated oils would be of poor nutritional quality, more readily oxidized, and may contain unhealthy substances formed during processing. Nevertheless, the range of available techniques to detect fraud in EVOO production has been growing. Reliable markers of EVOO adulteration include fatty acids and minor components such as sterols, tocopherols, triterpene alcohols, phenolic compounds, phospholipids, volatile compounds, and pigments. Additionally, increasing consumer interest in high-quality EVOO has led to the development of robust scientific methods for its traceability. This review focuses on (i) the usefulness of certain compounds as markers of EVOO adulteration; (ii) the potential health risks of consuming adulterated EVOO; and (iii) reliable methods for the geographical traceability of olive oil. In conclusion, fraudulent production practices need to be detected to preserve the beneficial health effects of EVOO and to avoid the potential risks associated with ingesting substandard oil. In this work, as EVOO certification and regulatory framework limitations have already been extensively reviewed, we focus our attention on biomarkers that guarantee both the authenticity and traceability of oil, and consequently its health properties. When it is unavailable to obtainThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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“…To maintain the chemical and sensory quality standards of EVOO, it is important to process the harvested olives quickly and to pay special attention during mechanical harvesting to avoid internal damage, which could compromise the quality of the final product [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Olive Fruit Selection through AI Algorithms and RGB Imaging

Figorilli

Violino

Moscovini

et al. 2022

Foods

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(1) Background: Extra virgin olive oil production is strictly influenced by the quality of fruits. The optical selection allows for obtaining high quality oils starting from batches with different qualitative characteristics. This study aims to test a CNN algorithm in order to assess its potential for olive classification into several quality classes for industrial purposes, specifically its potential integration and sorting performance evaluation. (2) Methods: The acquired samples were all subjected to visual analysis by a trained operator for the distinction of the products in five classes related to the state of external veraison and the presence of visible defects. The olive samples were placed at a regular distance and in a fixed position on a conveyor belt that moved at a constant speed of 1 cm/s. The images of the olives were taken every 15 s with a compact industrial RGB camera mounted on the main frame in aluminum to allow overlapping of the images, and to avoid loss of information. (3) Results: The modelling approaches used, all based on AI techniques, showed excellent results for both RGB datasets. (4) Conclusions: The presented approach regarding the qualitative discrimination of olive fruits shows its potential for both sorting machine performance evaluation and for future implementation on machines used for industrial sorting processes.

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Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils

Cited by 14 publications

References 26 publications

Effect of Different Foliar Particle Films (Kaolin and Zeolitite) on Chemical and Sensory Properties of Olive Oil

Effect of Different Foliar Particle Films (Kaolin and Zeolitite) on Chemical and Sensory Properties of Olive Oil

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Olive Fruit Selection through AI Algorithms and RGB Imaging

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