Open Access
Issue
OCL
Volume 31, 2024
Article Number 15
Number of page(s) 18
Section Quality - Food safety
DOI https://doi.org/10.1051/ocl/2024013
Published online 15 July 2024
  • Ammar S, Kelebek H, Zribi A, Abichou M, Selli S, Bouaziz M. 2017. LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: effect of olive leaves addition on chemical composition. Food Res Inter 100: 477–485. [CrossRef] [Google Scholar]
  • Anonymous. 2015. Determination of Fatty Acid Methyl Esters in Vegetable Oils by GC-FID. Application Note. G002. Ant Teknik (a distributor firm of Shimadzu in Turkey). [Google Scholar]
  • AOCS. 2000. Official and Recommended Methods of the American Oil Chemist’s Society, American Oil Chemist’s Society Press, Champaign, IL. [Google Scholar]
  • Baccouri B, Rajhi I, Theresa S, Najjar Y, Mohamed SN, Willenberg I. 2022. The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC-ESI-QTOF/MS. Euro Food Res Technol 248: 2809–2823. [CrossRef] [PubMed] [Google Scholar]
  • Baccouri O, Guerfel M, Baccouri B, Cerretani L, Bendini A, Lercker G, Miled DDB. 2008. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chem 109: 743–754. [CrossRef] [PubMed] [Google Scholar]
  • Castillo-Luna A, Criado-Navarro I, Ledesma-Escobar CA, López-Bascón MA, Priego-Capote F. 2021. The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile. Food Chem 336: 127730. [CrossRef] [PubMed] [Google Scholar]
  • Cecchi L, Migliorini M, Mulinacci N. 2021. Virgin olive oil volatile compounds: Composition, sensory characteristics, analytical approaches, quality control, and authentication. J Agric Food Chem 69: 2013–2040. [CrossRef] [PubMed] [Google Scholar]
  • Cecchi L, Migliorini M, Giambanelli E, Rossetti A, Cane A, Mulinacci N. 2019. New volatile molecular markers of rancidity in virgin olive oils under nonaccelerated oxidative storage conditions. J Agric Food Chem 67: 13150–13163. [CrossRef] [PubMed] [Google Scholar]
  • Cinquanta L, Esti M, Notte EL. 1997. Evolution of phenolic compounds in virgin olive oil during storage. J Amer Oil Chem Soc 74: 1259–1264. [CrossRef] [Google Scholar]
  • Conte L, Milani A, Calligaris S, Rovellini P, Lucci P, Nicoli MC. 2020. Temperature dependence of oxidation kinetics of extra virgin olive oil (EVOO) and shelf-life prediction. Foods 9: 295. [CrossRef] [PubMed] [Google Scholar]
  • Dag A, Kerem Z, Yogev N, Zipori I, Lavee S, Ben-David E. 2011. Influence of time of harvest and maturity index on olive oil yield and quality. Sci Hort 127, 358–366. [CrossRef] [Google Scholar]
  • Dancausa-Millan G, de la Torre MGM, Huete-Alcocer N. 2022. Olive oil as a gourmet ingredient in contemporary cuisine. A gastronomic tourism proposal. Inter J Gast Food Sci 29, 100548, https://doi.org/10.1016/j.ijgfs.2022.100548. [CrossRef] [Google Scholar]
  • Deiana P, Molinu MG, Dore A, Culeddu N, Dettori S, Santona M. 2022. Evolution of monovarietal virgin olive oils as a function of chemical composition and oxidation status. Nat Prod Res 1–5. [Google Scholar]
  • Delgado A, Chammem N, Issaoui M, Ammar E. 2023. Bioactive Phytochemicals from Olive (Olea europaea) Processing By-products. In: Ramadan Hassanien, M.F. (eds) Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-91381-6_10 [Google Scholar]
  • Delgado A, Al-Hamimi S, Ramadan MF, De Wit M, Durazzo A, Nyam KL, Issaoui M., 2020. Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality. J Food Quality, Article ID 8885865, https://doi.org/10.1155/2020/8885865 [Google Scholar]
  • Di Giovacchino L, Angerosa F, Di Giacinto L. 1996. Effect of mixing leaves with olives on organoleptic quality of oil obtained by centrifugation. J Amer Oil Chem Soc 73: 371–374. [CrossRef] [Google Scholar]
  • Di Stefano V, Melilli MG. 2020. Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils. Nat Prod Res 34: 78–86. [Google Scholar]
  • Difonzo G, Squeo G, Pasqualone A, Summo C, Paradiso VM, Caponio F. 2021. The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value. J Sci Food Agric 101: 3099–3116. [CrossRef] [PubMed] [Google Scholar]
  • El Yamani M, Boussakouran A, Rharrabti Y. 2022. Effect of storage time and conditions on the quality characteristics of ‘Moroccan Picholine’olive oil. Biocatal Agric Biotechnol 39, 102244. [CrossRef] [Google Scholar]
  • Esposto S, Selvaggini R, Taticchi A, Veneziani G, Sordini B, Servili M. 2020. Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. Food Chem 311: 126044. [CrossRef] [PubMed] [Google Scholar]
  • Fernandes GD, Ellis AC, Gámbaro A, Barrera-Arellano D. 2018. Sensory evaluation of high-quality virgin olive oil: Panel analysis versus consumer perception. Cur Opinion in Food Sci 21, 66–71. [CrossRef] [Google Scholar]
  • Gargouri B, Ben Hmida R, Koseoglu O. et al., 2023. Physico-chemical analysis of virgin olive oils from fresh and fallen fruits for assessing the quality and shelf life: characterization by chemometrics. Eur Food Res Technol. https://doi.org/10.1007/s00217-023- 04308-8 [Google Scholar]
  • Genovese A, Caporaso N, Sacchi R. 2021. Flavor chemistry of virgin olive oil: An overview. Appl Sci 11: 1639. [CrossRef] [Google Scholar]
  • Gómez-Alonso S, Mancebo-Campos V, Salvador MD, Fregapane G. 2007. Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature. Food Chem 100: 36–42. [Google Scholar]
  • Gözüpek K, Otağ MR. 2022. The effects of olive leaf addition and storage conditions on the bioactive components and some quality parameters of “Patos” olive oils. J Food Proc Preserv 46, e16698. [Google Scholar]
  • Houshia OJ, Zaid O, Shqair H, Zaid M, Nashariti W, Noor B, Al-Rimwai F. 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]
  • International Olive Council (IOC). 2009. COI/T.20/Doc No 29; Determination of Biophenols in Olive Oils by HPLC. International Olive Council: Madrid, Spain. [Google Scholar]
  • International Olive Council. 2011. Guide for the Determination of the Characteristics of Oil-Olives. [Google Scholar]
  • IOC. 2018. Sensory Analysis of Olive Oil. Method for the Organoleptic Assessment of Virgin Olive Oil; In COI/T.20/Doc. No 15/Rev. 10: Spain; FAO: Rome, Italy, pp. 1–20. [Google Scholar]
  • Kalantzakis G, Blekas G, Pegklidou K, Boskou D. 2006. Stability and radical‐scavenging activity of heated olive oil and other vegetable oils. Euro J Lipid Sci Technol 108: 329–335. [CrossRef] [Google Scholar]
  • Kaur K, Gupta N, Mahajan M. et al., 2023. A novel edible coating of beeswax impregnated with karonda polyphenol rich extract maintains the chemical and bioactive potential of fresh ber fruit during storage at low temperature. Hort. Environ Biotechnol https://doi.org/10.1007/s13580-023-00533-y [Google Scholar]
  • Keskin SM, Bastıoğlu AZ, Şirinyıldız DD. et al., 2024. Improving the stability of olive leaf extract through nanophytosomal encapsulation: optimization of the preparation conditions, characterization and evaluation of the release kinetics. Food Measure 18: 299–312 https://doi.org/10.1007/s11694-023- 02171-5 [CrossRef] [Google Scholar]
  • Kotsiou K, Tasioula-Margari M. 2016. Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage. Food Chem 200: 255–262. [CrossRef] [PubMed] [Google Scholar]
  • Köseoğlu O, Sevim D, Kadiroğlu P. 2019. Effects of filtration on the quality properties of extra virgin olive oils during storage. J Amer Oil Chem Soc 96: 291–301. [CrossRef] [Google Scholar]
  • Krichene D, Allalout A, Mancebo-Campos V, Salvador MD, Zarrouk M, Fregapane G. 2010. Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions. Food Chem 121, 171–177. [CrossRef] [Google Scholar]
  • Losito I, Abbattista R, De Ceglie C, Castellaneta A, Calvano CD, Cataldi TR. 2021. Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing. Molecules 26: 743. [CrossRef] [PubMed] [Google Scholar]
  • Malheiro R, Casal S, Teixeira H, Bento A, Pereira JA. 2013. Effect of olive leaves addition during the extraction process of overmature fruits on olive oil quality. Food Bioprocess Technol 6: 509–521. [CrossRef] [Google Scholar]
  • Malheiro R, Rodrigues N, Bissaro C, Leimann F, Casal S, Ramalhosa E, Pereira JA. 2017. Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves. Euro J Lipid Sci Technol 119: 1700177. [CrossRef] [Google Scholar]
  • Marx ÍM, Casal S, Rodrigues N, Cruz R, Peres F, Veloso AC, Peres AM. 2022. Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles. Food Chem 393: 133327. [CrossRef] [PubMed] [Google Scholar]
  • Mezghani MA, Tekaya M, Mguidich A, Zouari I, Ayadi M, Elloumi O, Mechri B. 2023. How different amounts of leaves added during the extraction process affect the biochemical composition of Chemlali olive oil cultivar? Food Measur 17: 751–764. [CrossRef] [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 Amer Oil Chem Soc 68: 332–336. [CrossRef] [Google Scholar]
  • Mohdaly AAA, Roby MHH, Sultan SAR, Groß E, Smetanska I. 2022. Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips. Molecules 27: 7516. https://doi.org/10.3390/molecules27217516 [CrossRef] [PubMed] [Google Scholar]
  • Morelló JR, Motilva MJ, Tovar MJ, Romero MP. 2004. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem 85: 357–364. [CrossRef] [Google Scholar]
  • Mousavi S, Mariotti R, Stanzione V, Pandolfi S, Mastio V, Baldoni L, Cultrera NG. 2021. Evolution of extra virgin olive oil quality under different storage conditions. Foods 10: 1945. [Google Scholar]
  • Najla T, Habibi M, Ammar MH, Abazza L, Mhamdi R. 2022. Olive Fruit by-Products: From Waste Streams into a Promising Source of Value-Added Products. In: Ramadan, M.F., Farag, M.A. (eds) Mediterranean Fruits Bio-wastes. Springer, Cham. https://doi.org/10.1007/978-3-030-84436-3_3 [Google Scholar]
  • Navajas-Porras B, Pérez-Burillo S, Morales-Pérez J, Rufián-Henares JA, Pastoriza S. 2020. Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety. Food Chem 325: 126926. [CrossRef] [PubMed] [Google Scholar]
  • Nsir H, Taamalli A, Valli E, Bendini A, Gallina Toschi T,Zarrouk M. 2017. Chemical composition and sensory quality of Tunisian ‘Sayali’virgin olive oils as affected by fruit ripening: Toward an appropriate harvesting time. J Amer Oil Chem Soc 94: 913–922. [CrossRef] [Google Scholar]
  • Official Methods, and Recommended Practices of the AOCS, 5th ed. AOCS Press, Champaign, 1998. [Google Scholar]
  • Pedan V, Popp M, Rohn S, Nyfeler M, Bongartz A. 2019. Characterization of phenolic compounds and their contribution to sensory properties of olive oil. Molecules 24: 2041. [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. Euro J Lipid Sci Technol 120: 1700304. [CrossRef] [Google Scholar]
  • Schneider S. 2013. Quality Analysis of Extra Virgin Olive Oils-Part 6 Nutritive Benefits-Phenolic Compounds in Virgin Olive Oil; Agilent Technology Application Note; Agilent Technologies Deutschland GmbH: Waldbronn, Germany, publication number 5991–3801EN. [Google Scholar]
  • Sevim D, Tuncay O, Koseoglu O. 2013. The effect of olive leaf addition on antioxidant content and antioxidant activity of “Memecik” olive oils at two maturity stages. J Amer Oil Chem Soc 90: 1359–1369. [CrossRef] [Google Scholar]
  • Sonda A, Akram Z, Boutheina G, Guido F, Mohamed B. 2014. Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis. J Agric Food Chem 62, 251–263. [CrossRef] [PubMed] [Google Scholar]
  • Tarchoune I, Sgherri C, Eddouzi J, Zinnai A, Quartacci MF, Zarrouk M. 2019. Olive leaf addition increases olive oil nutraceutical properties. Molecules 24: 545. [CrossRef] [PubMed] [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.