Open Access
Issue
OCL
Volume 25, Number 3, May-June 2018
Article Number A303
Number of page(s) 7
Section Quality - Food safety
DOI https://doi.org/10.1051/ocl/2018013
Published online 02 March 2018
  • Allalout A, Krichene D, Methenni K, et al. 2009. Characterization of virgin olive oil from super intensive Spanish and Greek varieties grown in Northern Tunisia. Sci Hortic 120: 77–83. [CrossRef] [Google Scholar]
  • Anjum F, Anwar F, Jamil A, Iqbal M. 2006. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower oil. J Am Oil Chem Soc 83: 777–784. [CrossRef] [Google Scholar]
  • Cejpek K, Hajslova J, Kocourek V, Tomaniova M, Cmolik J. 1998. Changes in PAH levels during production of rapeseed oil. Food Addit Contam 15: 563–574. [CrossRef] [PubMed] [Google Scholar]
  • Coi/T.15/Nc no 3/Rév. 7. 2013. Norme commerciale applicable aux huiles d’olive et aux huiles de grignon d’olive. [Google Scholar]
  • Cossignani L, Simontti MS, Neri A, Damiani P. 1998. Changes in olive oil composition due to microwave heating. J Am Oil Chem Soc 75: 931–937. [CrossRef] [Google Scholar]
  • Djebali HM, Krichene D, Ouni Y, et al. 2012. Chemical profiles of five minor olive oil varieties grown in central Tunisia. J Food Compost Anal 27: 109–119. [CrossRef] [Google Scholar]
  • El Alaoui N. 2007. Une presse à huile au Maroc. Tech Cult 48–49: 189–218. [CrossRef] [Google Scholar]
  • European Commission Regulation Eec/2568/91. 2003. Regulation 2568/91 on the characteristics of olive oil and olive-residue oil and on relevant methods of analysis and later amendments. Annex II: determination of acidity value. Annex III: determination of peroxide index. Annex ix: spectrophotometric test of uv absorption. Off J Eur Communities l248: 1–109. [Google Scholar]
  • European Commission. 2005. Commission Regulation (Ec) No. 208/2005 amending Regulation (Ec) No. 466/2001 as regards Polycyclic Aromatic Hydrocarbons. Off J Eur Union L34/3-5. [Google Scholar]
  • European Comission. 2006. Commission Regulation (Ec) No. 1881/2006. Setting maximum levels of certain contaminants in foodstuffs. Off J Eur Union L364/5-24. [Google Scholar]
  • Fukuda Y. 1990. Food chemical studies on the antioxidants in sesame seed, Nippon Shokuhin Kogyo Gakkaishi. J Jpn Soc Food Sci 37: 484–492. [CrossRef] [Google Scholar]
  • Gharby S, Harhar H, El Monfalouti H, et al. 2011. Chemical and oxidative properties of olive and argan oils sold on the Moroccan market. A comparative study. Med J Nutrition Metab 44: 1–8. [Google Scholar]
  • Gharby S, Harhar H, Guillaume D, Haddad A, Charrouf Z. 2012. The origin of virgin argan oil’s high oxidative stability unraveled. Nat Prod Com 7: 1–3. [Google Scholar]
  • Gharby S, Harhar H, Kartah B, Chafchaouni I, Sibawayh Z Charrouf. 2013. Chemical characterization and oxidative stability of two monovarietal virgin olive oils (Moroccan picholine and arbequina) grown in Morocco. J Mater Environ Sci 4(6): 935–942. [Google Scholar]
  • Gharby S, Harhar H, Mamouni R, Matthäus B, Ait Addi E, Charrouf Z. 2016. Chemical characterization and kinetic parameter determination under Rancimat test conditions of four monovarietal virgin olive oils grown in Morocco. OCL 23(4): A401. [Google Scholar]
  • Giocametti J, Milin C. 2001. Composition and qualitative characteristics of virgin olive oils produced in Northern Adriatic Region, Republic of Croatia. Grasas Y Aceites 52: 397–402. [Google Scholar]
  • Gordon Mh, Magos P. 1983. The effects of sterols on the oxidation of edible oils. Food Chem 10: 141–147. [CrossRef] [Google Scholar]
  • Gutierrez F, Varona I, Albi MA. 2000. Relation of acidity and sensory quality with sterol content of olive oil from stored fruit. J Agric Food Chem 48(4): 1106–1110. [CrossRef] [PubMed] [Google Scholar]
  • Harhar H, Gharby S, Kartah B, El Monfalouti H, Guillaume D, Charrouf Z. 2011. influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability. Plant Foods Hum Nutr 66: 163–168. [CrossRef] [PubMed] [Google Scholar]
  • Kim I-H, Kim C-J, You J-M, et al. 2002. Effect of roasting temperature and time on the chemical composition of rice germ oil. J Amer Oil Chem Soc 79: 413–418. [CrossRef] [Google Scholar]
  • Lane RH, Quereshi AA, Salser WA. 1997. Tocotrienols and tocotrienol-like compounds and methods for their use. Us Patent, 5,591,772. [Google Scholar]
  • Lee YC, Oh SW, Chang J, Kim IH. 2004. Chemical composition and oxidative stability of safflower oil prepared from safllower seed roasted with different temperatures. Food Chem 84: 1–6. [CrossRef] [Google Scholar]
  • Mataix J, Battino M, Ramirez-Tortosa MC, Bertoli E, Quiles J. 2008. Virgin olive oil: a key healthy component of the Mediterranean diet. Mediterr J Nutr Metab 1: 69–75. [CrossRef] [Google Scholar]
  • Megahad MG. 2001. Microwave roasting of peanuts: effects on oil characteristics and composition. Nahrung 45: 255–257. [CrossRef] [PubMed] [Google Scholar]
  • Mínguez-Mosquera MI, Rejano-Navarro L, Gandul-Rojas B, Sánchez-Gómez AH, Garrido-Fernández J. 1991. Color-pigment correlation in virgin olive oil. Ibid 69: 332–336. [Google Scholar]
  • Morales FJ, Babbel M-B. 2002. Melanoidins exert a weak antiradical activity in watery fluids. J Agric Food Chem 50: 4657–4661. [CrossRef] [PubMed] [Google Scholar]
  • Moreau RA, Whitakerb BD, Hicksa KB. 2002. Phytosterols, phytostanols, and their conjugates in foods: structural diversity, quantitative analysis, and health-promoting uses. Prog Lipid Res 41: 457–500. [CrossRef] [PubMed] [Google Scholar]
  • Powrie Wd, Wu Ch, Molund Vp. 1986. Browning reactions systems as sources of mutagens and antimutagens. Environ Health Perspect 67: 47–54. [CrossRef] [PubMed] [Google Scholar]
  • Régis J, Joffre F, Fine F. 2016. Impact de la trituration et du raffinage sur la teneur en micronutriments des huiles végétales de colza, soja et tournesol. OCL 23(3): D302. [CrossRef] [EDP Sciences] [Google Scholar]
  • Rodriguez-Acuña R, Perez-Camino MC, Cert A, Moreda W. 2008. Sources of contamination by polycyclic aromatic hydrocarbons in Spanish virgin olive oils. Food Addit Contam 25: 115–122. [CrossRef] [PubMed] [Google Scholar]
  • Stark AH, Madar Z. 2002. Olive oil as a functional food: epidemiology and nutritional approaches. Nutr Rev 60: 170–176. [CrossRef] [PubMed] [Google Scholar]
  • Teixeira VH, Casal S, Oliveira MBPP. 2007. PAHs content in sunflower, soybean and virgin olive oils: Evaluation in commercial samples and during refining process. Food Chem 104: 106–112. [CrossRef] [Google Scholar]
  • Vieira TM, Regitano D’arce MAB. 2002. Uv spectrophoto-metric evaluation of corn oil oxidative stability during microwave heating and oven test. Nahrung 46: 279–282. [CrossRef] [PubMed] [Google Scholar]
  • Woollard DC, Indyk HE. 2003. Tocopherols. In encyclopedia of food science and nutrition. London: Academic Press, pp. 5789–5796. [CrossRef] [Google Scholar]
  • Yen GC. 1990. Influence of seed roasting process on the changes in composition and quality of sesame (Sesame Indicum) oil. J Sci Food Agr 50: 563–570. [CrossRef] [Google Scholar]
  • Yoshida H, Shigezaki J, Takagi S, Kojimoto G. 1995, Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven. J Sci Food Agric 68: 407–415. [CrossRef] [Google Scholar]
  • Yoshida H, Hirakawa Y, Abe S, Mizushina Y. 2002. The contents of tocopherols and oxidative quality of oils prepared from sunflower (Helianthus Annuus L.) seeds roasted in a microwave oven. Eur J Lipid Sci Technol 104: 116–122. [CrossRef] [Google Scholar]
  • Yoshida H, Hirakawa Y, Tomiyama Y, Miz Y. 2003. Effect of microwave treatment on the oxidative stability of peanut (Arachis Hypogeae) oils and the molecular species of their triacylglycerols. Eur J Lipid Sci Technol 105: 351–358. [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.