. Oil extraction and characterization. Cold-pressed virgin olive oil was obtained with an “Abencor” system (MC2 Ingenieria y Sistemas, Seville, Spain) as described by Ben-David et al. (2010) for olives originated from irrigated orchards. Tested oil
Virgin olive oil, the main dietary fat in Mediterranean countries, differs from other edible oils because of its healthy properties and sensorial qualities. It is a genuine fruit juice, containing a high level of natural antioxidants associated with
decrease in polyphenol content and, in consequence, both in K 225 and oxidative stability of virgin olive oil. A significant decrease in saturated fatty acids content, and so an increase in unsaturated/saturated and polyunsaturated/saturated acid ratios
particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865) EFSA Journal 9 2033 Evangelisti, F. Zunin, P. Calcagno, C. Tiscornia, E. Petacchi, R. 1994 Dacus oleae infestation and its consequences on the phenolic compounds of virgin olive oil Rivista
formed from natural nonconjugated unsaturation in oils upon oxidation. An elevated level of ultraviolet absorbance indicates oxidized and/or poor quality oil. During the breakdown of triacylglycerols, DAGs are formed. Fresh “extra-virgin” olive oil
material. A consumer tasting panel could provide for an indication of market response to the differing sensory profiles. Fruit Ripening Important to ‘Castellana’ Virgin Olive Oil Quality Mena et al. (p. 48) analysed ‘Castellana’ virgin olive oil produced
Mechanical harvesting tended to damage the fruit, resulting in lower quality virgin olive oil in all cases. The DI strategy (reduction of 75% of irrigation water from July to September) neither affected fruit nor olive oil characteristics, whereas the SDI
different cultivars and controlling olive production processes. Their antioxidant effect is correlated to the high stability of virgin olive oil against heat oxidation and autoxidation processes overtime ( Romani et al., 1999 ). Besides fruits, some studies
frequency ( Sessiz and Özcan, 2006 ). All harvesting methods must produce a marketable product. Production of high quality virgin olive oil requires harvesting at the appropriate time, and reducing fruit damage and postharvest storage time before processing
International Olive Oil Council was in part a response to widespread fraud in the olive oil trade surrounding the sale of olive pomace oil, mislabeled as extra virgin olive oil ( Aparicio et al., 1997 ; Baeten and Aparicio, 2000 ; European Commission, 2001