Pigments in Greek virgin olive oils: occurrence and levels

Psomiadou, Eleni; Tsimidou, Maria Z.

doi:10.1002/jsfa.859

Cited by 119 publications

(79 citation statements)

References 31 publications

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“…Effects of malaxation temperature and time could be associated with their promoter effects on transformation of chlorophyll to pheophytin (pheophytinisation). Studies reported that pheophytinisation was accelerated by extraction conditions (Canjura and Schwartz, 1991;Psomiadou and Tsimidou, 2001). Canjura and Schwartz (1991) displayed that higher conversion of chlorophylls to pheophytin were at high temperature levels and the concentration of degradation product increased with prolonged process.…”

Section: Resultsmentioning

confidence: 99%

Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

Karacabey

Özkan

Dalgıç

et al. 2016

Turkish JAF Sci.Tech.

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Aromatization of olive oil especially by spices and herbs has been widely used technique throughout the ages in Mediterranean diets. The present study was focused on aromatization of olive oil by rosemary (Rosmarinus officinalis L.). Aromatization process was optimized by response surface methodology as a function of malaxation's conditions (temperature and time). According to authors' best knowledge it was first time for examination of oil yield performance with antioxidant potential and pigments under effect of aromatization parameters. For all oil samples, values of the free acidity, peroxide, K 232 and K 270 as quality parameters fell within the ranges established for the highest quality category "extra virgin oil". Oil yield (mL oil/kg olive paste) changed from 158 to 208 with respect to design parameters. Total phenolic content and free radical scavenging activity as antioxidant potential of olive oil samples were varied in the range of 182.44 -348.65 mg gallic acid equivalent/kg oil and 28.91 -88.75 % inhibition of 2,2-Diphenyl-1-picrylhydrazyl-(DPPH•), respectively. Total contents of carotenoid, chlorophyll and pheophytin a as pigments in oil samples were found to be in between 0.09 -0.48 mg carotenoid/kg oil, 0.11 -0.96 mg chlorophyll/kg oil, 0.15 -4.44 mg pheo α/kg oil, respectively. The proposed models for yield, pigments and antioxidant potential responses were found to be good enough for successful prediction of experimental results. Total phenolics, carotenoids and free radical scavenging activity of aromatized olive oil and oil yield were maximized to gather and optimal conditions were determined as 25°C, 84 min, and 2 % (Rosemary/olive paste; w/w).

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Section: Resultsmentioning

confidence: 99%

Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

Karacabey

Özkan

Dalgıç

et al. 2016

Turkish JAF Sci.Tech.

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“…Cette valeur diminue continuellement au fur et à mesure de la maturité des olives. Cette diminution est due à la dégradation de la chlorophylle en phéophytines qui confèrent à l'huile sa couleur jaune (Psomiadou et al, 2001 ;Ait Yacine, 2001). ).…”

Section: Materiels Et Methodesunclassified

Caractérisation physicochimique des huiles d’olive produites dans les huileries traditionnelles de la région de la Chaouia-Maroc

Boulfane¹,

Maata²,

Anouar³

et al. 2015

J. App. Bioscience.

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RÉSUMÉObjectif : Le but de cette étude est la détermination de la qualité des huiles d'olive issues des huileries traditionnelles de la région de la Chaouia (centre du Maroc) par une caractérisation physicochimique de leurs compositions. ABSTRACT Physicochemical characterization of olive oils produced in traditional mills of the Chaouia area Objective: The purpose of this study is the determination of the quality of olive oils produced in traditional mills of the Chaouia area (center of Morocco) by a physicochemical characterization of their compositions. Methodology and Results: Samples of olive oils were collected from traditional mills of the area. Physicochemical analyzes concerning free acidity, peroxide value, specific extinctions coefficients K232, K270 and ∆K, chlorophyll contents, total polyphenols content and fatty acid composition were determined according to the standards of the International Olive Oil Council . The results obtained made it possible to classify the oils studied in three categories: extra virgin olive oil, ordinary virgin olive oil and lampante virgin olive oil. Conclusion and results application:The results obtained confirm that the conditions of harvesting, crushing and storage of olive oils affect the quality of produced oil. Consequently, it is necessary to sensitize the Caractérisation physicochimique des huiles d'olive produites dans les huileries traditionnelles de la région de la Chaouia-Maroc 8023 farmers to improve the cultivation practices and techniques and owners of the traditional oil mills regarding the storage, the transformation and the conservation of the oils.

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“…b-Carotene was first dissolved in a small quantity of tetrahydrofuran and then in nhexane. Peak identification and purity was based on spectroscopic data (absorption maxima and peak ratios), retention time and peak spiking with authentic standards, as previously described [7,8]. Quantification was carried out at 410 nm (pheophytin a and derivatives) and 453 nm for carotenoids.…”

Section: Np-hplc Of Tocopherols and Pigmentsmentioning

confidence: 99%

On the quality control of ‘olive paste’, a specialty based on olives and olive oil

Anniva

Tsimidou

2009

Euro J Lipid Sci & Tech

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Abstract‘Olive paste’ is a preserved food gaining popularity as a gourmet product. Its quality depends on that of the major ingredients, table olives (green or black) and virgin olive oil, as well as on the changes occurring to the constituents of the latter during preparation and storage. In this view, our attention was focused on the characteristics of the lipid fraction (l.f.) of a great number of commercial products after a careful search in retail markets and the web. Ultraviolet absorbance values (K232, K270) of the l.f., a criterion set for edible and non‐edible olive oil oxidative status due to paste heat treatment during pasteurization, could not support the label information regarding the quality of the oil used. On the contrary, the content of α‐tocopherol (˜250 mg/kg l.f. or ˜50 mg/kg paste) was a strong indication of good‐quality major ingredients. Within each brand, consistency with labeling was checked through squalene (higher content in products containing higher amounts of olive oil) or β‐carotene determination (higher levels in preparations containing red pepper). For green olive paste samples, the values of the ratio pheophytin a/pyropheophytin a may be used to monitor the shelf life of the product. The findings support routine quality control of the new product.

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Pigments in Greek virgin olive oils: occurrence and levels

Cited by 119 publications

References 31 publications

Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

Caractérisation physicochimique des huiles d’olive produites dans les huileries traditionnelles de la région de la Chaouia-Maroc

On the quality control of ‘olive paste’, a specialty based on olives and olive oil

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