Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the ＂Panel Test＂ （PT）, is based on the standards of the International Olive Council （IOC）, as well as on th...Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the ＂Panel Test＂ （PT）, is based on the standards of the International Olive Council （IOC）, as well as on the Regulation （EC） 640/2008 of the European Commission. These regulations lead to the classification of olive oil as ＂extra virgin＂ （EVOO）, ＂virgin＂ （VOO） or ＂lampant＂, which however is not sufficient to clearly discriminate between different quality levels within the grade EVOO. The objective of the study at hand was to develop and validate an objective sensory evaluation method for the quality certification of olive oil within the grade EVOO. A new rating system, including a detailed description and evaluation of the complexity and persistence of flavour, was established. First, a comparison between different profile sheets from various olive oil competitions （Ercole Olivario, Premio Biol, Leone D＇Oro Mario Solinas Award, among others） and the official profile sheet from the IOC/EC for the panel test （PT） took place. In consecutive steps the basic test procedure from the panel test （PT） then was extended with additional sensory descriptors. Two trained olive oil panels （the German Olive Oil Panel （DOP） and the Swiss Olive Oil Panel （SOP）） were further educated to profile various green and ripe aroma components and to evaluate the complexity of the perceived aroma components and their persistency （descriptor： ＂harmony/persistency＂）. This extended methodology was cross-validated over a time period of 3 years between the two panels （DOP/SOP）.展开更多
The aim of the present work has been to characterize, by NMR-based metabolic profiling, extravirgin olive oils (EVOOs) from a subarea (Salento) of Apulia, leader EVOO producer among the Italian regions. According to t...The aim of the present work has been to characterize, by NMR-based metabolic profiling, extravirgin olive oils (EVOOs) from a subarea (Salento) of Apulia, leader EVOO producer among the Italian regions. According to the European Union (EU) definition, Protected Designation of Origin (PDO) products are mostly closely linked to the concept of terroir due to the place of origin, climate and local know-how. Moreover, the authenticity and traceability of several products such as olive oils with specific geographical origin require to be preserved by analytical methods. In this regard, about a hundred EVOO samples (monovarietal and blend samples, cultivars Ogliarola Salentina and Cellina di Nardò, basis of “Terra d’Otranto” PDO, campaign 2012-2013) were therefore analyzed by 1H NMR spectroscopy and multivariate statistical analysis. Both unsupervised (PCA) and supervised (OPLS-DA) statistical analyses allowed differentiation of monocultivar oils and blends characterization. Other features such as the age of the trees (young, 100 years) could also be investigated. Cellina samples showed a higher content of aldehydic and phenolic compounds, while Ogliarola samples were characterized by NMR signals in the range of δH 6.5 - 5.6, which could be ascribed to higher carotenoids content. Higher polyphenols and polyunsaturated fatty acid content were also found in young over secular tree EVOOs.展开更多
Background: Cadmium is a heavy metal having toxic effects on most organ systems of the body. Objectives: We aim to investigate the postulated protective properties of olive oil in Cadmium-induced renal toxicity in mic...Background: Cadmium is a heavy metal having toxic effects on most organ systems of the body. Objectives: We aim to investigate the postulated protective properties of olive oil in Cadmium-induced renal toxicity in mice by utilizing standard biomarkers of renal toxicity, oxidative stress and histopathological characterization. Materials and Methods: Forty mice were randomly divided into four groups of 10 mice each. Group 1 served as control group, group 2 was given Extra-virgin olive oil orally, group 3 was given Cadmium chloride and group 4 was given Cadmium chloride with Extra-virgin olive oil. At the end of the experimental period, biochemical analysis histopathology of kidney was done. Results: The present study depicted that blood urea, serum creatinine and the antioxidant markers (Superoxide dismutase, Glutathione peroxidase and Catalase) levels were significantly increased in group 3 compared to group 1 and 2. After administration of Extra-virgin olive oil with Cadmium in group 4, the levels of those markers significantly improved. Histopathology of the renal tissue showed severe damage of glomeruli, severely congested blood vessels and marked dilatation of Bowman’s capsule in group 3 with improvements of these changes in group 4. Conclusion: This study suggests that Extra-virgin olive oil can be used as a cost effective safe anti-oxidative agent in the prevention of Cadmium toxicity.展开更多
The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep f...The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep frying at 190 ℃ for 30, 60, and 90 min and then compared with fresh oil samples in terms of fatty acid composition, peroxide value （PV）, p-anisidine value （p-AV）, total oxidation value （TOTOX）, iodine value （IV）, free fatty acid content （%FFA） and total phenolic content （TPC）. Experimental results showed that the changes in the fatty acid composition, p-AV and TOTOX were in the order, GSO 〉 EVOO 〉 VCO throughout the experiment, while PV was in the order, VCO 〉 EVO0 〉 GSO. Meanwhile, the reduction in the IV was in the order, GSO 〉 VCO 〉 EVOO throughout the experiment. On the other hand, the changes in the %FFA were in the order, VCO 〉 GSO 〉 EVO0 throughout the experiment. VCO had the greatest stability against domestic deep frying, followed by EVO0 and GSO had the least stability against domestics deep frying.展开更多
文摘Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the ＂Panel Test＂ （PT）, is based on the standards of the International Olive Council （IOC）, as well as on the Regulation （EC） 640/2008 of the European Commission. These regulations lead to the classification of olive oil as ＂extra virgin＂ （EVOO）, ＂virgin＂ （VOO） or ＂lampant＂, which however is not sufficient to clearly discriminate between different quality levels within the grade EVOO. The objective of the study at hand was to develop and validate an objective sensory evaluation method for the quality certification of olive oil within the grade EVOO. A new rating system, including a detailed description and evaluation of the complexity and persistence of flavour, was established. First, a comparison between different profile sheets from various olive oil competitions （Ercole Olivario, Premio Biol, Leone D＇Oro Mario Solinas Award, among others） and the official profile sheet from the IOC/EC for the panel test （PT） took place. In consecutive steps the basic test procedure from the panel test （PT） then was extended with additional sensory descriptors. Two trained olive oil panels （the German Olive Oil Panel （DOP） and the Swiss Olive Oil Panel （SOP）） were further educated to profile various green and ripe aroma components and to evaluate the complexity of the perceived aroma components and their persistency （descriptor： ＂harmony/persistency＂）. This extended methodology was cross-validated over a time period of 3 years between the two panels （DOP/SOP）.
文摘The aim of the present work has been to characterize, by NMR-based metabolic profiling, extravirgin olive oils (EVOOs) from a subarea (Salento) of Apulia, leader EVOO producer among the Italian regions. According to the European Union (EU) definition, Protected Designation of Origin (PDO) products are mostly closely linked to the concept of terroir due to the place of origin, climate and local know-how. Moreover, the authenticity and traceability of several products such as olive oils with specific geographical origin require to be preserved by analytical methods. In this regard, about a hundred EVOO samples (monovarietal and blend samples, cultivars Ogliarola Salentina and Cellina di Nardò, basis of “Terra d’Otranto” PDO, campaign 2012-2013) were therefore analyzed by 1H NMR spectroscopy and multivariate statistical analysis. Both unsupervised (PCA) and supervised (OPLS-DA) statistical analyses allowed differentiation of monocultivar oils and blends characterization. Other features such as the age of the trees (young, 100 years) could also be investigated. Cellina samples showed a higher content of aldehydic and phenolic compounds, while Ogliarola samples were characterized by NMR signals in the range of δH 6.5 - 5.6, which could be ascribed to higher carotenoids content. Higher polyphenols and polyunsaturated fatty acid content were also found in young over secular tree EVOOs.
文摘Background: Cadmium is a heavy metal having toxic effects on most organ systems of the body. Objectives: We aim to investigate the postulated protective properties of olive oil in Cadmium-induced renal toxicity in mice by utilizing standard biomarkers of renal toxicity, oxidative stress and histopathological characterization. Materials and Methods: Forty mice were randomly divided into four groups of 10 mice each. Group 1 served as control group, group 2 was given Extra-virgin olive oil orally, group 3 was given Cadmium chloride and group 4 was given Cadmium chloride with Extra-virgin olive oil. At the end of the experimental period, biochemical analysis histopathology of kidney was done. Results: The present study depicted that blood urea, serum creatinine and the antioxidant markers (Superoxide dismutase, Glutathione peroxidase and Catalase) levels were significantly increased in group 3 compared to group 1 and 2. After administration of Extra-virgin olive oil with Cadmium in group 4, the levels of those markers significantly improved. Histopathology of the renal tissue showed severe damage of glomeruli, severely congested blood vessels and marked dilatation of Bowman’s capsule in group 3 with improvements of these changes in group 4. Conclusion: This study suggests that Extra-virgin olive oil can be used as a cost effective safe anti-oxidative agent in the prevention of Cadmium toxicity.
文摘The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep frying at 190 ℃ for 30, 60, and 90 min and then compared with fresh oil samples in terms of fatty acid composition, peroxide value （PV）, p-anisidine value （p-AV）, total oxidation value （TOTOX）, iodine value （IV）, free fatty acid content （%FFA） and total phenolic content （TPC）. Experimental results showed that the changes in the fatty acid composition, p-AV and TOTOX were in the order, GSO 〉 EVOO 〉 VCO throughout the experiment, while PV was in the order, VCO 〉 EVO0 〉 GSO. Meanwhile, the reduction in the IV was in the order, GSO 〉 VCO 〉 EVOO throughout the experiment. On the other hand, the changes in the %FFA were in the order, VCO 〉 GSO 〉 EVO0 throughout the experiment. VCO had the greatest stability against domestic deep frying, followed by EVO0 and GSO had the least stability against domestics deep frying.
