Different Types Of Olive Oil Research Articles

IDENTIFICATION AND QUANTIFICATION OF MAJOR POLYPHENOLS IN DIFFERENT TYPES OF OLIVE OIL: A SYSTEMATIC REVIEW OF HEALTH BENEFITS

Olive oil is a key component of the Mediterranean diet, renowned for its flavor and health benefits, especially for its polyphenol content. These polyphenols have strong antioxidant properties, protecting cells from oxidative stress and reducing the risk of chronic diseases such as cardiovascular disease, cancer, and neurodegenerative disorders. This study aims to systematically identify and quantify the main polyphenols in different types of olive oil, including Extra Virgin Olive Oil (EVOO), Virgin Olive Oil (VOO), Refined Olive Oil (ROO), Pure Olive Oil (POO), and Pomace Olive Oil. Using a qualitative approach and descriptive analysis, a comprehensive literature study was conducted to collect and evaluate research on polyphenol content in various olive oils. The results showed significant differences in polyphenol profiles. EVOO, which is produced through cold pressing without heat or chemicals, has the highest polyphenol content, offers superior health benefits and complex flavors. VOO, although more processed, still contained moderately high polyphenols, suitable for medium temperature cooking. ROO, which is extensively processed, has lower polyphenol levels, ideal for high temperature cooking but with fewer health benefits. POO, a blend of VOO and ROO, offers a balance of flavor and practicality. Pomace Olive Oil, with the lowest polyphenol content, is used mainly for industrial frying due to its high smoke point. In conclusion, this study emphasizes the importance of choosing the type of olive oil based on its use and health benefits. EVOO is optimal for raw or lightly cooked dishes, VOO for all- purpose cooking, and ROO and Pomace Olive Oil for high temperature applications. This research guides consumers and manufacturers in making the right choice to optimize the health benefits of olive oil.

Application of Doehlert Experimental Design for Optimization of a New-Based Hydrophilic Interaction Solid-Phase Extraction of Phenolic Acids from Olive Oils.

In this work, a rapid, precise, and cost-valuable method has been established to quantify phenolic compounds in olive oil using new-based hydrophilic interaction solid-phase extraction (SPE). Boehlert's experimental design applied the determination of the optimal operating conditions. An investigation into the effects of the methanol composition (50-100%), the volume of eluent (1-12 mL), and pH (1-3) on the extraction of phenols acids and total phenols from Tunisian olive oils was performed. The results showed that the extraction conditions had a significant effect on the extraction efficiency. The experiment showed that the greatest conditions for the SPE of phenolic acids were the methanol composition at 90.3%, pH at 2.9, and volume at 7.5 mL, respectively. The optimal conditions were applied to different types of olive oils, and it could be concluded that larger concentrations of polyphenols were found in extra virgin olive oil (89.15-218), whereas the lowest levels of these compounds (66.8 and 5.1) were found in cold-pressed crude olive oil and olive pomace oil, respectively.

Experimental Measurement of Temperature-Dependent Thermo-optical Parameters of Different Types of Olive Oil Using Terahertz Time-Domain Spectroscopy

Terahertz time-domain spectroscopy has been used for the characterization of different types of olive oil, such as extra virgin, pure, extra light, and pomace olive oils. Temperature-dependent refractive indices and absorption coefficients have been measured in 0.2–1.6 THz spectral-frequency range. Temperature-dependent Sellmeier coefficients and thermo-optic coefficients of these oil samples have also been derived from the measured data. These results will benefit different oil-based optical devices requiring accurate knowledge of their refractive indices in THz range.

Phthalates levels in olive oils and olive pomace oils marketed in Turkey

ABSTRACT Phthalates are used as additives and plasticisers in packaging for personal care and food products. Several investigations reported the harmful impact of phthalates on human health. In this study, different types of olive oils (12 olive oil; 20 extra virgin oil; 4 refined pomace oil) in different packaging materials [polyethylene terephthalate (PET), glass and metal] obtained from local markets in Turkey in 2019, were analysed using GC-MS for the presence of benzyl butyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), diisononyl phthalate (DINP), dibutyl phthalate (DBP), and diisodecyl phthalate (DIDP). The average recoveries of the 5 phthalates in olive oils were 87%-100%, with limits of quantification (LOQs) of 0.09–2.28 mg/kg. DEHP was the abundant phthalate in all olive oil samples ranging from below the LOQ (0.23 mg/kg) to 602 mg/kg. In all analysed samples, the levels of DINP and DIDP were less than their LOQ, thus these phthalates were not detected. The highest DEHP content was found in an olive oil sample containing 602 mg/kg, whilst 5 samples did not contain detectable phthalate esters.

Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil.

This review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show in vitro beneficial health effects, such as probiotic and antioxidant activities.

Impact of different types of olive oil on cardiovascular risk factors: A systematic review and network meta-analysis

Background and aimThis network meta-analysis (NMA) compares the effects of different types of olive oil (OO) on cardiovascular risk factors. Methods and resultsLiterature search was conducted on three electronic databases (Medline, Web of Science, and Cochrane Central). Inclusion criteria: Randomized controlled trials (RCTs) (≥3 weeks duration of intervention) comparing at least two of the following types of OO: refined OO (ROO), mixed OO (MOO), low phenolic (extra) virgin OO (LP(E)VOO), and high phenolic (extra) virgin OO (HP(E)VOO). Random-effects NMA was performed for seven outcomes; and surface under the cumulative ranking curve (SUCRA) was estimated, using an analytical approach (P-score). Thirteen RCTs (16 reports) with 611 mainly healthy participants (mean age: 26–70 years) were identified. No differences for total cholesterol, HDL-cholesterol, triacylglycerols, and diastolic blood pressure were observed comparing ROO, MOO, LP(E)VOO and HP(E)VOO. HP(E)VOO slightly reduce LDL-cholesterol (LDL-C) compared to LP(E)VOO (mean difference [MD]: −0.14 mmol/L, 95%–CI: −0.28, −0.01). Both, HP(E)VOO and LP(E)VOO reduces SBP compared to ROO (range of MD: −2.99 to −2.87 mmHg), and HP(E)VOO may improve oxidized LDL-cholesterol (oxLDL-C) compared to ROO (standardized MD: −0.68, 95%–CI: −1.31, −0.04). In secondary analyses, EVOO may reduce oxLDL-C compared to ROO, and a dose-response relationship between higher intakes of phenolic compounds from OO and lower SBP and oxLDL-C values was detected. HP(E)VOO was ranked as best treatment for LDL-C (P-score: 0.83), oxLDL-C (0.88), and SBP (0.75). ConclusionsHP(E)VOO may improve some cardiovascular risk factors, however, public health implications are limited by overall low or moderate certainty of evidence.

Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO.

Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of cultivation, soil, tree varieties, and storage conditions. In the present work, an array of metal oxide gas sensors (called S3), in combination with the SPME-GC-MS technique, was applied to the discrimination of different types of olive oil (phase 1) and to the identification of four varieties of Garda PDO extra virgin olive oils coming from west and east shores of Lake Garda (phase 2). The chemical analysis method involving SPME-GC-MS provided a complete volatile component of the extra virgin olive oils that was used to relate to the S3 multisensory responses. Furthermore, principal component analysis (PCA) and k-Nearest Neighbors (k-NN) analysis were carried out on the set of data acquired from the sensor array to determine the best sensors for these tasks and to assess the capability of the system to identify various olive oil samples. k-NN classification rates were found to be 94.3% and 94.7% in the two phases, respectively. These first results are encouraging and show a good capability of the S3 instrument to distinguish different oil samples.

The Beneficial Effects of Different Types of Olive Oil, Flaxseed Oil and Their Blend on CCl4 – Induced Liver Hepatitis in Rats

The Beneficial Effects of Different Types of Olive Oil, Flaxseed Oil and Their Blend on CCl4 – Induced Liver Hepatitis in Rats

A novel HPLC-ESI-Q-ToF approach for the determination of fatty acids and acylglycerols in food samples

We propose a new analytical method using reverse phase High performance liquid chromatography (HPLC) coupled through an electrospray source with a tandem quadrupole-time-of-flight (ESI-Q-ToF) mass spectrometric detector for the full characterization and quantitation of the different classes of fatty acids and acylglycerols in lipid samples in a single chromatographic run. In this work, we optimized the derivatization reaction for free fatty acids with 2-hydrazinoquinoline, which is a low-cost approach, using a full factorial design. This reaction does not involve transesterification, thus enabling the free fatty acids to be separated and successfully quantified in the presence of mono-, di- and triacylglycerols without altering the whole glyceride profile. This new analytical method provides a full profile of fatty acids, mono-, di- and triglycerides within a relatively short chromatographic run (less than 40 min), with low operating back-pressure (less than 110 bar). The derivatization of the free fatty acids allows their detection in positive mode, with limits of detection in the range of 0.2–1.9 ng/g, and a dynamic range of two orders of magnitude. The figures of merit of the procedure are competitive with respect to the literature.The method was validated by characterizing two different types of olive oils. Free fatty acid content was quantified, and the results are consistent with literature data. The method was applied to the characterization of cow milk and an infant formula, after the precipitation of proteins and phospholipids, and proved suitable for the detection of short chain fatty acids, free fatty acids and glycerides highlighting differences in the composition of the two milks.The proposed procedure improves the current methods for the analysis of acylglyceride based materials, such as olive oil, and proved promising for the characterization of lipids in complex matrices, such as milk.

Thermophysical properties of different olive oils: Evaluating density and rheology through a fluid dynamic approach

The aim of this study was to investigate the Newtonian viscosity and density of different types of olive oils with the ultimate aim of optimizing the unit operations involved in their production process. A total of 14 oils were selected and tested at a wide range of temperatures. These included ten extra virgin olive oils (EVOOs) and four olive oils (OOs) from five different countries of origin. The oils were analyzed to determine their fatty acid (FA) composition and all were found to contain large amounts of monounsaturated FAs such as oleic acid. FA composition did not appear to influence density, but viscosity demonstrated slight differences in activation energy in accordance with monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) content. Both viscosity and density were affected by temperature. When the oils were heated, viscosity decreased exponentially following an Arrhenius type equation, while density decreased linearly. Rheological data was fitted well to theoretical results for absolute temperature and FA composition simultaneously, displaying fitting parameters different to those published in literature. A brief study of the fluid dynamics of the oils indicated close agreement between theoretical and experimental friction factor, confirming the accuracy of the prediction models reported in this work.Practical applications: If variations in fatty acid composition are not taken into account during olive oil production processes, problems could be encountered. In other words, over‐ or underestimating the liquid's dynamic properties could have adverse effects on pumping, refining, and other essential operations. This investigation therefore aimed to provide mathematical models to assess the thermophysical properties of various olive oils at a wide range of temperatures. Analyzing changes in density and dynamic viscosity provided valuable data that can be used to ensure equipment and processes are properly designed. The scarcity of fluid dynamic research in this specific area makes this investigation particularly relevant. Not only did it provide information about pressure loss in pipes and other parts of the machinery, it also proved useful in confirming the accuracy of prediction models reported by researching experimental density and rheological parameters.This work evaluated the fluid dynamic as a classical method to confirm the determination of the thermophysical properties of different commercial olive oils.

Optical Characterization of Major Compounds in Different Types of Commercial Olive Oil Using Photoluminescence Method

Olive oil is a vital component in Mediterranean diet which is highly recognized for its health benefits, including but not limited to improving cardiometabolic markers, reducing incidence of neurodegenerative diseases and boosting cognitive performance. Despite the fact that olive oil has been widely used across the globe, the existing research is still focused on extra virgin olive oil per se, ignoring the fact that other olive oil types (such as classic and extra light) are also commonly used in our society. Moreover, most research still used long-procedure chemical methods to examine olive oil, only very littleresearchused an optical approach. In this study, we identified the major compounds in 3 types of commercial olive oil (classic, extra virgin and extra light) from different brands using photoluminescence method. A 355nm Nd:YAG laser was used to trigger emissions from the olive oil sample which were then analyzed using a spectrophotometer. We managed to identify 4 oxidation products, 2 Vitamin E compounds and 2 chlorophyll compounds. The results from deconvolution using a Lorentzian profile showed that each olive oil type has a unique compounds proportion with chlorophyll as the most dominant substance. The composition consistency of each brand also varies, inferring different qualities between commercial olive oil products. Finally, we discussed the benefits of deconvolution and photoluminescence methods to characterize major compounds in different types of commercial olive oil. In conclusion, photoluminescence is a valid optical characterization method to characterize the compounds in different types of olive oil.

Effect of virgin and refined olive oil consumption on gut microbiota. Comparison to butter

There is increasing evidence of the health benefits of olive oil consumption in the diet. Some authors have studied the effect of high fat/high calorie diets and have detected changes on the microbiota. However, these studies are mainly based on saturated fats. Here we present a study on the specific effect on gut bacterial populations of extra virgin olive oil, rich in monounsaturated fatty acids and phenolic compounds, in comparison to refined olive oil, rich in monounsaturated fatty acids but low in phenolic compounds, and to butter, rich in saturated fatty acids and cholesterol. Four groups of animals were studied: one group of mice received a standard chow diet, and the other received three high fat diets, rich in extra virgin olive oil, refined olive oil or butter. Evolution of symbiont population in feces was studied using culture-dependent and culture-independent methods. In the latter, the V3 region of 16S rDNA was amplified and separated by denaturing gradient gel electrophoresis; followed by sequencing of the most representative bands. Culture-dependent studies and comparison of the different DGGE profiles throughout the experiment demonstrated that different dietary fats had different effects on gut microbial composition. Butter-induced changes in the microbial counts resembled those previously described in obese individuals. Interestingly, a different behavior between extra virgin and refined olive oil was also observed, extra virgin olive oil being most different from butter. To our knowledge, no studies have analyzed gut microbiota depending on diets with different fatty acid saturations including different types of olive oil. This may offer new data supporting the benefits for health of extra virgin olive oil, so important in the Mediterranean diet.

버진, 퓨어, 포마스 올리브유의 이화학적인 특성 비교를 통한 품질등급 구분에 관한 연구

This study investigated the classification of olive oils that are mainly distributed in Korea via imports. The fatty acid contents, degree of color, pigments, anti-oxidants, and sterol contents are analyzed on the different types of olive oil as follows: 10 kinds of extra virgin olive oil, 5 kinds of pure olive oil, and 5 kinds of refined olive-pomace oil. As a result of fatty acid analysis, the majority of oleic acid () and palmitic acid (), and minority of linoleic acid () and stearic acid () were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the , and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had of almost 0, pure olive oil had 0.07~0.12, and refined olive-pomace oil had 0.1~0.13. These differed from extra virgin oil, and the pure or pomace oil had a confirmed distinct difference. The color degrees of chlorophyll with a low value and (green) and carotenoid with (yellow) were confirmed to have correlation between extra virgin and other olive oils. To compare chlorophyll and carotenoid as natural pigment in olive oils, 417 nm and the ratio of the absorbance at 480 nm (417/480) was calculated at 1.62 of extra virgin, 1.85 of pure olive oil, and 3.32 of refined olive-pomace oil. Therefore, it will be possible to distinguish when the extra virgin or pure olive oil are mixed with olive-pomace oil. The total amount of tocopherol, an anti-oxidant, were 19.06 in extra virgin, 10.91 in pure olive oil, and 27.88 in refined olive-pomace oil. The high content of tocopherol in pomace oil caused recovery of solvent extraction from olive pulp. Thus, extra virgin oil and pure olive oil were distinguished by olive-pomace oil. Polyphenol compounds in extra virgin olive oil measured high only in ferulic acid with 0.543 mg/kg, caffeic acid with 0.393 mg/kg, and other vanillic acid, vanillin, and p-coumaric acid had similar amount of 0.3 mg/kg. All grade of olive oils had the highest -sitosterol content. Af (Authenticity factor) value were estimated with campesterol and stigmasterol content ratio (%). Af value was 19.2 in extra virgin olive oil, 17.1 in pure olive oil, 16.9 in refined olive-pomace oil, which were distinctive from sunflower oil with 3.7, corn oil with 2.4, and soybean oil with 2.0. It can provide important indicator of olive oil adulteration with other cheap vegetable oils. The results of this study can be used as a database for the classification of olive oil grade and distinguishing between the different types of oils.

Development of a chemiluminescent method for the evaluation of total hydroperoxide content of edible oils

One of the most important quality indices of edible oils is the total hydroperoxide content expressed as peroxide value (PV). Oils with high hydroperoxide content show a degree of oxidation and, hence, lower quality. For these reasons, the development of methods for the evaluation of this quality index of edible oils is required.The aim of the present work is to develop, a rapid, accurate, sensitive, simple and low cost chemiluminescence (CL) method for the determination of the total hydroperoxide content of different kinds of olive oils and other types of edible oils. The CL method proposed is based on the chemiluminescent reaction of alkaline luminol and the hydroperoxides of oil, catalyzed by Fe(III) using 1-propanol as the reaction solvent. Calibration curves of the CL intensity as a function of concentration of di-tert-butyl peroxide, used as an external peroxide standard, and of different types of edible oils were prepared. In all the cases the correlation coefficient (R) of the regression lines was satisfactory (R>0.996). The precision of the method expressed in terms of repeatability and reproducibility was also satisfactory, as repeatability in terms of mean %RSD was 4.8% and reproducibility in terms of mean %RSD was 8%. The method was applied for the evaluation of total hydroperoxide content of olive oils, corn oils, sunflower oils, sesame oils and soybean oils, within the concentration range of 0.1–9.0%v/v and the obtained results were compared with those of the official method for peroxide value. Finally, the different types of olive oils and seed oils have been classified according to their estimated total hydroperoxide content.

Evaluation of polycyclic aromatic hydrocarbons content in different types of olive and olive pomace oils produced in Turkey and Spain

Characterization of 15 polycyclic aromatic hydrocarbons (PAHs) in extra virgin, virgin, second centrifugation, lampante, refined, crude olive pomace, and refined olive pomace oils was carried out in 24 different types of olive oils and seven different types of pomace oils produced in Turkey and Spain. The extraction method was followed by liquid–liquid extraction, a solid phase clean up using C18 and Florisil cartridges, and evaporation. Then the evaporated residue dissolved in tetrahydrofuran/methanol 50:50 v/v, was analyzed by reversed phase high‐performance liquid chromatography with fluorescence detector using two excitations (280, 256 nm) and emission (410, 446 nm) wavelenghts channels. PAHs content of crude and refined olive pomace oils were found higher than in the other oils. In the samples analyzed, the highest concentrations of PAHs corresponded to benzo[ghi]perylene, naphthalene, pyrene, acenaphthene, benzo[k]fluoranthene, and phenanthrene.

Shelf-life prediction of olive oils using empirical models developed at low and high temperatures

Induction period of the formation of hydroperoxides and conjugated dienes at 50°C and oxidative stability index at 100–130°C as the oxidative stability measures of different types of olive oils with a wide range of chemical compositions were determined. Regression models (R2⩾0.95) developed at low and high temperatures showed different contributions of compositional variables (the ratio between monounsaturated and polyunsaturated fatty acids, the content of total tocopherols and phenolics, peroxide value, acid value, and total polar compounds content) to the oxidative stability measures. To estimate the shelf-life of olive oils at low temperature, three empirical models with errors of ±1.5%, <±10%, and ±21.2% were developed.

Pesticide residue assessment in different types of olive oil and preliminary exposure assessment of Greek consumers to the pesticide residues detected

In this study the occurrence and levels of multi-class pesticides in different types of virgin olive oil quality and origination were determined and the contribution of olive oil in the chronic risk of pesticide residues consumption in the Mediterranean diet was estimated. For this purpose, a multiresidue method for the determination of 35 pesticides in olive oil was evaluated and applied to a total number of 100 olive oil samples. Ten percent of the samples produced from fruits of conventional cultivations contained no detectable residues whereas in the rest samples were detected residues of 20 insecticides. The highest detection rates were observed for the residues of fenthion, dimethoate and endosulfan. The highest occurrence and levels of pesticides were observed in extra virgin olive oil whereas results pointed that residues in olive oil from variety of olives with high oil yield may be higher. Furthermore, olive oil from organic cultivations could be contaminated with pesticide residues and/or contain low levels of pesticide residues that are not registered for use in olive cultivations. For there were multiresidues of pesticides present in olive oil, there is no zero risk in consumption of olive oil. However, the exposure of olive oil consumers to each detected residue is far below the acceptable daily intake (ADI).

Load of Polycyclic Aromatic Hydrocarbons in Edible Vegetable Oils: Importance of Alkylated Derivatives

The presence of polycyclic aromatic hydrocarbons (PAHs) has been studied in different samples of olive oil, extra virgin olive oil, and refined seed oils. A high number of PAHs have been found, with a wide range of molecular weights and in concentrations that are high or even very high compared with the data obtained by other authors, especially in the seed oils. Among the PAHs identified, more than half are alkylated compounds, which account for the major part of the total PAH concentration in some of the samples. The total PAH concentrations in olive oils and extra virgin olive oils are similar, but the former present a higher proportion of heavy PAHs than the latter. The seed oils, in general, have much higher concentrations than the different types of olive oil and their PAH profiles are different. One of the olive oil samples exhibited a PAH distribution similar to that observed in olive pomace oil, suggesting possible adulteration. These data reveal that, in some cases, PAH profile provides useful information in relation to the possible origin of the contamination. We also observed large differences in PAH distribution between oils with the same label but from different batches. PAHs with varying degrees of carcinogenicity have been identified in all the samples, including benzo[a]pyrene, although this PAH was identified neither in the extra virgin olive oils nor in two of the seed oil samples.

Array of sensors based on lanthanide bisphtahlocyanine Langmuir–Blodgett films for the detection of olive oil aroma

In this paper a sensor array based on Langmuir–Blodgett (LB) films of lanthanide bisphthalocyanines (LnPc 2) aiming to discriminate among diverse virgin olive oils has been designed. For this purpose, sensors based on bisphthalocyanines including unsubstituted bisphthalocyanines with different central metal atom (PrPc 2 and LuPc 2) and a octatertbutyl substituted bisphthalocyanine (PrPc 2 t ) have been prepared. The interaction of the sensors with the headspace of olive oil samples has been studied by registering the changes in the conductivity produced in the LB films. The influence in the response of parameters such as the number of monolayers or the proportion of arachidic acid used in the preparation of the LB films has been analysed. Studies on the stability and reproducibility of the LB film-based sensors have been carried out. Using the previous results, the sensors with the best performance characteristics have been selected, and an array of five sensors has been constructed. The array has been exposed to four types of Spanish olive oils with different organoleptic properties and qualities. The principal component analysis of the obtained signals has allowed the discrimination of the different types of olive oils.

Array of sensors based on conducting polymers for the quality control of the aroma of the virgin olive oil

In this paper, a sensor array based on thin films of conducting polymers aiming to discriminate among different virgin olive oils is described. The array has been constructed using eight polymeric sensors. They were deposited electrochemically by using different electrodeposition conditions, different monomers (3-methylthiophene, pyrrole and aniline) and doping agents. Olive oil samples with well-defined organoleptic characteristics have been selected by a panel of experts. They included virgin olive oils of different qualities (extra virgin, virgin and lampante) as well as a refined olive oil. Four types of olive oil samples with well-defined “off odours”, that is with unpleasant aromatic notes, named musty, rancid, fusty and muddy, have also been included in the study. The sensors are stable and show good reproducibility and reversibility when exposed to the headspace of the virgin olive oils. The array of sensors combined with a Principal Component Analysis (PCA) allows the discrimination of different types of olive oils.