EDP Sciences logo
Submit your paper
Search
Menu
Home All issues Volume 27 (2020) OCL, 27 (2020) 44 References
Open Access
Issue
OCL
Volume 27, 2020
Article Number 44
Number of page(s) 10
Section Quality - Food safety
DOI https://doi.org/10.1051/ocl/2020039
Published online 07 September 2020
  • Abbadi J, Ayyad Z, Al-Rimawi F, Sultan W. 2014. Evaluation of the effect of packaging materials and storage temperatures on quality degradation of extra virgin olive oil from olives grown in Palestine. Am J Food Sci Technol 2(5): 162–174. [CrossRef] [Google Scholar]
  • Abd-El Ghany ME, Ammar MS, Hegazy AE. 2010. Use of olive waste cake extract as a natural antioxidant for improving the stability of heated sunflower oil. World Appl Sci J 11(1): 106–113. [Google Scholar]
  • Abramovič H, Butinar B, Nikolič V. 2007. Changes occurring in phenolic content, tocopherol composition and oxidative stability of Camelina sativa oil during storage. Food Chem 104(3): 903–909. [Google Scholar]
  • Afaneh IA, Abbadi J, Ayyad Z, Sultan W, Kanan K. 2013. Evaluation of selected quality degradation indices for palestinian extra virgin olive oil bottled in different packaging materials upon storage under different lighting conditions. J Food Sci Eng 3(5): 267–283. [Google Scholar]
  • Alavi N, Golmakani MT. 2017. Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid. Grasas Aceites 68(1): 178. [CrossRef] [Google Scholar]
  • Arabi M, Elias A, Kamel Z, Mansouri B, Toumert I. 2018. Characterization of olive mill wastewater and gamma irradiation effects on some parameters of its composition. J Radioanal Nucl Chem 317(2): 1095–1106. [Google Scholar]
  • Armando C, Maythe S, Beatriz NP. 1998. Antioxidant activity of grapefruit seed extract on vegetable oils. J Sci Food Agric 77(4): 463–467. [Google Scholar]
  • Artajo LS, Romero MP, Morelló JR, Motilva MJ. 2006. Enrichment of refined olive oil with phenolic compounds: evaluation of their antioxidant activity and their effect on the bitter index. J Agric Food Chem 54(16): 6079–6088. [CrossRef] [PubMed] [Google Scholar]
  • Baiano A, Gomes T, Caponio F. 2005. A comparison between olive oil and extra virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage. Int J Food Sci Technol 40(8): 829–834. [Google Scholar]
  • Bedbabis S, Rouina BEB, Salvatore C, Clodoveo ML. 2015. Effect of the seasonal climatic variations on the composition and quality of Chemlali virgin olive oil. Afr J Agric Res 10(49): 4424–4431. [CrossRef] [Google Scholar]
  • Belaqziz M, El-Abbassi A, Lakhal EK, Agrafioti E, Galanakis CM. 2016. Agronomic application of olive mill wastewater: effects on maize production and soil properties. J Environ Manage 171: 158–165. [PubMed] [Google Scholar]
  • Ben Youssef N, Ouni Y, Dabbech N, Baccouri B, Abdelly C, Zarrouk M. 2012. Effect of olive storage period at two different temperatures on oil quality of two tunisian cultivars of Olea europea, Chemlali and Chétoui. Afr J Biotechnol 11(4): 888–895. [CrossRef] [Google Scholar]
  • Benakmoum A, Abbeddou S, Ammouche A, Kefalas P, Gerasopoulos D. 2008. Valorisation of low quality edible oil with tomato peel waste. Food Chem 110(3): 684–690. [Google Scholar]
  • Bendini A, Di Lecce G, Valli E, Barbieri S, Tesini F, Gallina Toschi T. 2015. Olive oil enriched in lycopene from tomato by-product through a co-milling process. Int J Food Sci Nutr 66(4): 371–377. [CrossRef] [PubMed] [Google Scholar]
  • Bouaziz M, Grayer RJ, Simmonds MS, Damak M, Sayadi S. 2005. Identification and antioxidant potential of flavonoids and low molecular weight phenols in olive cultivar Chemlali growing in Tunisia. J Agric Food Chem 53(2): 236–241. [CrossRef] [PubMed] [Google Scholar]
  • Bouaziz M, Fki I, Jemai H, Ayadi M, Sayadi S. 2008. Effect of storage on refined and husk olive oils composition: stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chem 108(1): 253–262. [Google Scholar]
  • Brand-Williams W, Cuvelier ME, Berset CLWT. 1995. Use of a free radical method to evaluate antioxidant activity. LWT – Food Sci Technol 28(1): 25–30. [CrossRef] [Google Scholar]
  • Briante R, Febbraio F, Nucci R. 2003. Antioxidant properties of low molecular weight phenols present in the Mediterranean diet. J Agric Food Chem 51(24): 6975–6981. [CrossRef] [PubMed] [Google Scholar]
  • Britton G. 1995. Structure and properties of carotenoids in relation to function. Faseb J 9(15): 1551–1558. [CrossRef] [PubMed] [Google Scholar]
  • Bubola KB, Koprivnjak O, Sladonja B, Belobrajić I. 2014. Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils. Grasas Aceites 65(3): e034–1. [CrossRef] [Google Scholar]
  • Burton GW, Ingold KU. 1984. Beta-carotene: an unusual type of lipid antioxidant. Science 224: 569–573. [Google Scholar]
  • Caponio F, Bilancia MT, Pasqualone A, Sikorska E, Gomes T. 2005. Influence of the exposure to light on extra virgin olive oil quality during storage. Eur Food Res Technol 221(1-2): 92–98. [Google Scholar]
  • Cicerale S, Lucas L, Keast R. 2010. Biological activities of phenolic compounds present in virgin olive oil. Int J Mol Sci 11(2): 458–479. [Google Scholar]
  • Covas MI. 2007. Olive oil and the cardiovascular system. Pharmacol Res 55(3): 175–186. [CrossRef] [PubMed] [Google Scholar]
  • De Leonardis A, Macciola V, Lembo G, Aretini A, Nag A. 2007. Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater. Food Chem 100(3): 998–1004. [Google Scholar]
  • De Marco E, Savarese M, Paduano A, Sacchi R. 2007. Characterization and fractionation of phenolic compounds extracted from olive oil mill wastewaters. Food Chem 104(2): 858–867. [Google Scholar]
  • Del Caro A, Vacca V, Poiana M, Fenu P, Piga A. 2006. Influence of technology, storage and exposure on components of extra virgin olive oil (Bosana cv) from whole and de-stoned fruits. Food Chem 98(2): 311–316. [Google Scholar]
  • Di Serio MG, Giansante L, Di Loreto G, Di Giacinto L. 2018. Shelf life of extra virgin olive oils: first efforts toward a prediction model. J Food Process Pres 42(7): e13663. [CrossRef] [Google Scholar]
  • Duh PD, Yeh DB, Yen GC. 1992. Extraction and identification of an antioxidative component from peanut hulls. J Am Oil Chem Soc 69(8): 814–818. [Google Scholar]
  • EEC. 1991. Characteristics of olive and olive pomace oils and their analytical methods. Regulation EEC/2568/1991. Off J Eur Communities 248: 1–82. [Google Scholar]
  • EEC. 2003. Characteristics of olive and olive pomace oils and their analytical methods. EEC Regulation 1989/2003. Off J Eur Communities L 295: 57–77. [Google Scholar]
  • El Yamani M, Ghabbour N, Sakar EH, Rharrabti Y. 2017. Olive oil wastewaters from northern Morocco: physicochemical characterization and antibacterial activity of polyphenols. J Mater Environ Sci 8: 2667–2678. [Google Scholar]
  • El Yamani M, Sakar EH, Mansouri F, Serghini-Caid H, Elamrani A, Rharrabti Y. 2019a. Effect of pigments and total phenols on oxidative stability of monovarietal virgin olive oil produced in Morocco. Riv Ital Sostanze Gr 96: 17–24. [Google Scholar]
  • El Yamani M, Sakar EH, Boussakouran A, Ghabbour N, Rharrabti Y. 2019b. Physicochemical and microbiological characterization of olive mill wastewater (OMW) from different regions of northern Morocco. Environ Technol (in Press). https://doi.org/10.1080/09593330.2019.1597926. [Google Scholar]
  • El Yamani M, Sakar EH, Boussakouran A, Rharrabti Y. 2020. Influence of ripening index and water regime on the yield and quality of “Moroccan Picholine” virgin olive oil. OCL 27: 19. [CrossRef] [EDP Sciences] [Google Scholar]
  • Escudero A, Ramos N, Rubia L, Dolores M, Pacheco R. 2016. Influence of extreme storage conditions on extra virgin olive oil parameters: traceability study. J Anal Methods Chem 2016: 1–10. [Google Scholar]
  • Fadda C, Del Caro A, Sanguinetti AM, et al. 2012. Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies. Food Chem 134(3): 1542–1548. [PubMed] [Google Scholar]
  • Fakourelis N, Lee EC, Min DB. 1987. Effects of chlorophyll and β-carotene on the oxidation stability of olive oil. J Food Sci 52(1): 234–235. [Google Scholar]
  • Farag RS, El-Baroty GS, Basuny AM. 2003. The influence of phenolic extracts obtained from the olive plant (cvs. Picual and Kronakii), on the stability of sunflower oil. Int J Food Sci Technol 38(1): 81–87. [Google Scholar]
  • Fki I, Allouche N, Sayadi S. 2005. The use of polyphenolic extract, purified hydroxytyrosol and 3, 4-dihydroxyphenyl acetic acid from olive mill wastewater for the stabilization of refined oils: a potential alternative to synthetic antioxidants. Food Chem 93(2): 197–204. [Google Scholar]
  • Folin O, Ciocalteu V. 1927. On tyrosine and tryptophane determinations in proteins. J Biol Chem 73(2): 627–650. [Google Scholar]
  • Frega N, Mozzon M, Lercker G. 1999. Effects of free fatty acids on oxidative stability of vegetable oil. J Am Oil Chem Soc 76(3): 325–329. [Google Scholar]
  • Gargouri B, Zribi A, Bouaziz M. 2015. Effect of containers on the quality of Chemlali olive oil during storage. J Food Sci Technol 52(4): 1948–1959. [CrossRef] [PubMed] [Google Scholar]
  • Ghanbari Shendi E, Sivri Ozay D, Ozkaya MT, Ustunel NF. 2018. Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage. OCL 25(6): A602. [CrossRef] [EDP Sciences] [Google Scholar]
  • Ghanbari Shendi E, Sivri Ozay D, Ozkaya MT, Ustunel NF. 2020. Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit. OCL 27: 6. [CrossRef] [EDP Sciences] [Google Scholar]
  • Gordon MH, Paiva-Martins F, Almeida M. 2001. Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols. J Agric Food Chem 49(5): 2480–2485. [CrossRef] [PubMed] [Google Scholar]
  • Granado F, Olmedilla B, Blanco I. 2003. Nutritional and clinical relevance of lutein in human health. Brit J Nutr 90(3): 487–502. [CrossRef] [Google Scholar]
  • Halliwell B, Murcia MA, Chirico S, Aruoma OI. 1995. Free radicals and antioxidants in food and in vivo: what they do and how they work. Crit Rev Food Sci Nutr 35(1-2): 7–20. [CrossRef] [PubMed] [Google Scholar]
  • Harwood LM, Moody CJ, Percy JM. 1989. Experimental Organic Chemistry, 2nd ed. Oxford, UK: Blackwell Science Ltd, 778 p. [Google Scholar]
  • Houshia OJ, Abu Eid M, Zaid O, et al. 2019. Alteration of Nabali Baladi Extra Virgin Olive Oil (EVOO) chemical parameters as a function of air and sunlight exposure. OCL 26: 38. [CrossRef] [EDP Sciences] [Google Scholar]
  • Huang CL, Sumpio BE. 2008. Olive oil, the mediterranean diet, and cardiovascular health. J Am Coll Surgeons 207(3): 407–416. [CrossRef] [Google Scholar]
  • Interesse FS, Ruggiero P, Vitagliano M. 1971. Autoxidation of olive oil: influence of chlorophyll pigments. Ind Agr 9: 318–323. [Google Scholar]
  • Kiokias S, Gordon MH. 2004. Antioxidant properties of carotenoids in vitro and in vivo. Food Rev Int 20(2): 99–121. [CrossRef] [Google Scholar]
  • Kiokias S, Dimakou C, Oreopoulou V. 2009. Activity of natural carotenoid preparations against the autoxidative deterioration of sunflower oil-in-water emulsions. Food Chem 114(4): 1278–1284. [Google Scholar]
  • Krinsky NI. 1993. Actions of carotenoids in biological systems. Ann Rev Nutr 13(1): 561–587. [CrossRef] [PubMed] [Google Scholar]
  • Lafka TI, Lazou AE, Sinanoglou VJ, Lazos ES. 2011. Phenolic and antioxidant potential of olive oil mill wastes. Food Chem 125(1): 92–98. [Google Scholar]
  • Lazzez A, Perri E, Caravita MA, Khlif M, Cossentini M. 2008. Influence of olive maturity stage and geographical origin on some minor components in virgin olive oil of the Chemlali variety. J Agric Food Chem 56(3): 982–988. [CrossRef] [PubMed] [Google Scholar]
  • Lee OH, Lee BY, Lee J, et al. 2009. Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities. Biores Technol 100(23): 6107–6113. [Google Scholar]
  • Li X, Zhu H, Shoemaker CF, Wang SC. 2014. The effect of different cold storage conditions on the compositions of extra virgin olive oil. J Am Oil Chem Soc 91(9): 1559–1570. [Google Scholar]
  • Limón P, Malheiro R, Casa S, et al. 2015. Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts. Food Chem 175: 203–211. [PubMed] [Google Scholar]
  • Mailer RJ, Ayton J, Graham K. 2010 The influence of growing region, cultivar and harvest time on diversity of Australian olive oil. J Am Oil Chem Soc 87: 877–884. [Google Scholar]
  • Mansouri F, Benmoumen A, Richard G, et al. 2016. Characterization of monovarietal virgin olive oils from introduced cultivars in eastern Morocco. Riv Ital Sostanze Gr 93(1): 9321–30. [Google Scholar]
  • Marmesat S, Morales A, Velasco J, Ruiz-Méndez MV, Dobarganes MC. 2009. Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation. Grasas Aceites 60(2): 155–160. [CrossRef] [Google Scholar]
  • Mele MA, Islam MZ, Kang HM, Giuffrè AM. 2018. Pre- and post-harvest factors and their impact on oil composition and quality of olive fruit. Emir J Food Agric 30(7): 592–603. [Google Scholar]
  • Méndez AI, Falqué E. 2007. Effect of storage time and container type on the quality of extra virgin olive oil. Food Control 18(5): 521–529. [Google Scholar]
  • Minguez-Mosquera MI, Rejano-Navarro L, Gandul-Rojas B, SanchezGomez AH, Garrido-Fernandez J. 1991. Color-pigment correlation in virgin olive oil. J Am Oil Chem Soc 68(5): 332–336. [Google Scholar]
  • Mordi RC. 1993. Carotenoids: functions and degradation. Chem Ind 110: 79–83. [Google Scholar]
  • Niki E, Noguchi N, Tsuchihashi H, Goton N. 1995. Interactions among vitamin E, vitamin C, and beta-carotene. Am J Clin Nutr 62: 1322s–1326s. [CrossRef] [PubMed] [Google Scholar]
  • Pan Y, Zhu J, Wang H, et al. 2007. Antioxidant activity of ethanolic extract of Cortex fraxini and use in peanut oil. Food Chem 103(3): 913–918. [Google Scholar]
  • Pereira JA, Casal S, Bento A, Oliveira MBPP. 2002. Influence of olive storage period on oil quality of three portuguese cultivars of Olea europea, cobrançosa, madural, and verdeal transmontana. J Agric Food Chem 50(22): 6335–6340. [CrossRef] [PubMed] [Google Scholar]
  • Piscopo A, Zappia A, De Bruno A, Poiana M. 2018. Effect of the harvesting time on the quality of olive oils produced in Calabria. Eur J Lipid Sci Technol 120(7): 1700304. [Google Scholar]
  • Pristouri G, Badeka A, Kontominas MG. 2010. Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil. Food Control 21(4): 412–418. [Google Scholar]
  • Rababah T, Hao F, Yang W, Eriefej K, Al-Omoush M. 2011. Effects of type of packaging material on physicochemical and sensory properties of olive oil. Int J Agric Biol Eng 4(4): 66–72. [Google Scholar]
  • Rafiee Z, Jafari SM, Alami M, Khomeiri M. 2011. Antioxidant properties of olive leaf extract and its application in sunflower oil. J Food Ind Res 21(1): 12–22. [Google Scholar]
  • Rahmani M, Csallany AS. 1998. Role of minor constituents in the photooxidation of virgin olive oil. J Am Oil Chem Soc 75(7): 837–843. [Google Scholar]
  • Ranalli A, Lucera L, Contento S. 2003. Antioxidizing potency of phenol compounds in olive oil mill wastewater. J Agric Food Chem 51(26): 7636–7641. [CrossRef] [PubMed] [Google Scholar]
  • Rebecca LJ, Sharmila S, Das MP, Seshiah C. 2014. Extraction and purification of carotenoids from vegetables. J Chem Pharm Res 6(4): 594–598. [Google Scholar]
  • Rizzo V, Torri L, Licciardello F, Piergiovanni L, Muratore G. 2014. Quality changes of extra virgin olive oil packaged in coloured polyethylene terephthalate bottles stored under different lighting conditions. Packag Technol Sci 27(6): 437–448. [CrossRef] [Google Scholar]
  • Rodrigues N, Dias LG, Veloso AC, Pereira JA, Peres AM. 2016. Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue. LWT – Food Sci Technol 73: 683–692. [CrossRef] [Google Scholar]
  • Salta FN, Mylona A, Chiou A, Boskou G, Andrikopoulos NK. 2007. Oxidative stability of edible vegetable oils enriched in polyphenols with olive leaf extract. Food Sci Technol Int 13(6): 413–421. [Google Scholar]
  • Salvador MD, Aranda F, Fregapane G. 2001. Influence of fruit ripening on “Cornicabra” virgin olive oil quality a study of four successive crop seasons. Food Chem 73(1): 45–53. [Google Scholar]
  • Sánchez de Medina V, Priego-Capote F, Luque de Castro MD. 2012. Characterization of refined edible oils enriched with phenolic extracts from olive leaves and pomace. J Agric Food Chem 60(23): 5866–5873. [CrossRef] [PubMed] [Google Scholar]
  • Sanelli B. 1981. Conservabilita degli oli vegetali in rapporto al grado di indaturazione e del contenuto in clorofilla. II. Irrancidimento. Riv Ital Sostanze Gr 58: 125–131. [Google Scholar]
  • Stefanoudaki E, Williams M, Harwood J. 2010. Changes in virgin olive oil characteristics during different storage conditions. Eur J Lipid Sci Technol 112(8): 906–914. [Google Scholar]
  • Taghvaei M, Jafari SM. 2015. Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. J Food Sci Technol 52(3): 1272–1282. [Google Scholar]
  • Torres MM, Maestri DM. 2006. Chemical composition of Arbequina virgin olive oil in relation to extraction and storage conditions. J Sci Food Agric 86(14): 2311–2317. [Google Scholar]
  • Vacca V, Caro AD, Poiana M, Piga A. 2006. Effect of storage period and exposure conditions on the quality of Bosana extra virgin olive oil. J Food Qual 29(2): 139–150. [Google Scholar]
  • Vekiari SA, Papadopoulou P, Kiritsakis A. 2007. Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes. Grasas Aceites 58(3): 237–242. [CrossRef] [EDP Sciences] [Google Scholar]
  • Velasco J, Dobarganes C. 2002. Oxidative stability of virgin olive oil. Eur J Lipid Sci Technol 104(9-10): 661–676. [Google Scholar]
  • Venturi F, Sanmartin C, Taglieri I, et al. 2017. Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining. Nutrients 9(8): 916. [Google Scholar]
  • Visioli F, Poli A, Gall C. 2002. Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Rev 22(1): 65–75. [CrossRef] [PubMed] [Google Scholar]
  • Yahyaoui A, Rigane G, Salem RB. 2017. Oxidative stability of extra virgin olive oil with natural plant extracts during microwave heating. Asian J Chem 29(12): 2655–2659. [CrossRef] [Google Scholar]
  • Yalcin H. 2011. Antioxidative effects of some phenolic compounds and carotenoids on refined hazelnut oil. J Consum Prot Food Saf 6(3): 353–358. [CrossRef] [Google Scholar]
  • Zunin P, Evangelisti F, Pagano MA, Tiscornia E, Petacchi R. 1995. Phenolic compounds in oil obtained from Olea europaea and anti-Dacus treatments. Riv Ital Sostanze Gr 72: 55–59. [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.