Open Access
Numéro
OCL
Volume 21, Numéro 5, September-October 2014
Numéro d'article D509
Nombre de pages 8
Section Dossier: Olive oil / Huile d’olive
DOI https://doi.org/10.1051/ocl/2014026
Publié en ligne 2 septembre 2014
  • Andrewes P, Busch JL, de Joode T, Groenewegen A, Alexandre H. 2003. Sensory properties of virgin olive oil polyphenols: Identification of deacetoxy-ligstroside aglycon as a key contributor to pungency. J. Agric. Food Chem. 51: 1415–1420. [Google Scholar]
  • Angerosa F, d’Alessandro N, Di Girolamo M, Vito R, Serraiocco A. 1999. Relationship between aroma components and malaxation time. Acta Hortic. 474: 621–625. [Google Scholar]
  • Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro GF. 2004. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J. Chromatogr. A. 1054: 17–31. [Google Scholar]
  • Baldioli M, Servili M, Perretti G, et al. 1996. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J. Am. Oil Chem. Soc. 73: 1589–1593. [CrossRef] [Google Scholar]
  • Beauchamp GK, Keast RSJ, Morel D, et al. 2005. Ibuprofen-like activity in extra-virgin olive oil. Nature 437: 45–46. [CrossRef] [PubMed] [Google Scholar]
  • Boselli E, Di Lecce G, Strabbioli R, Pieralisi G, Frega NG. 2009. Are virgin olive oils obtained below 27 °C better than those produced at higher temperatures? LWT - Food Sc. Technol. 42: 748–757. [Google Scholar]
  • Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Lercker G, Fernandez-Gutierrez A. 2007. Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils. J. Agric. Food Chem. 55: 4771–4780. [Google Scholar]
  • Caruso G, Gucci R, Urbani S, et al. 2014. Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv Frantoio. Agric. Water Manag. 134: 94–103. [CrossRef] [Google Scholar]
  • Casaburi I, Puoci F, Chimento A, et al. 2013. Potential of olive oil phenols as chemopreventive and therapeutic agents against cancer: A review of in vitro studies. Mol. Nutr. Food Res. 57: 71–83. [CrossRef] [PubMed] [Google Scholar]
  • Clodoveo ML, Hbaieb RH, Kotti F, Scarascia Mugnozza G, Gargouri M. 2014. Mechanical strategies to increase nutritional and sensory quality of virgin olive oil by modulating the endogenous enzyme activities. Comprehensive Rev. Food Sc. Food Safety 13: 135–158. [Google Scholar]
  • Clodoveo ML. 2013. An overview of emerging techniques in virgin olive oil extraction process: strategies in the development of innovative plants. J. Agric. Eng. 44: 297–305. [Google Scholar]
  • Covas MI, Nyyssönen K, Poulsen HE, et al. 2006. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann. Intern. Med. 145: 333–341. [CrossRef] [PubMed] [Google Scholar]
  • Di Vaio C, Dumella De Rosa M, Marra L, Paduano A, Sacchi R. 2006. Effetto dell’ambiente di coltivazione sulla maturazione del frutto e sulla qualità dell’olio di tre cultivar di olivo campane. Proc. Maturazione e raccolta delle olive: strategia e tecnologie per aumentare la competitività in olivicoltura Alanno (PE), Italy, April 1, pp. 207–211. [Google Scholar]
  • EFSA. 2011. Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 EFSA Journal 2011, 9, 4, 2033, 1–25. [Google Scholar]
  • El Riachy, Priego-Capote F, Leon L, Rallo L, Luque de Castro MD. 2011. Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors. Eur. J. Lipid Sci. Technol. 113: 692–707. [CrossRef] [Google Scholar]
  • EU. 2012. Regulation No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. Official Journal of the European Union L 136: 1–40. [Google Scholar]
  • Fregapane G, Salvador MD. 2013. Production of superior quality extra virgin olive oil modulating the content and profile of its minor components. Food Res. Int. 54: 1907–1914. [CrossRef] [Google Scholar]
  • Gómez-Rico A, Inarejos-García AM, Salvador DM, Fregapane G. 2009. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra). J. Agric.Food Chem. 57: 3587–3595. [Google Scholar]
  • Gutiérrez Rosales F, Rios JJ, Gomez-Rey ML. 2003. Main polyphenols in the bitter taste of virgin olive oil Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry. J. Agric. Food Chem. 51: 6021–6025. [CrossRef] [PubMed] [Google Scholar]
  • Inarejos-Garcia AM, Gomez-Rico A, Desamparados-Salvador M, Fregapane G. 2009. Influence ofmalaxation conditions on origin olive oil, overall quality and composition. Eur. Food Res technol. 228: 671–677. [CrossRef] [Google Scholar]
  • Inglese P, Famiani F, Galvano F, Servili M, Esposto S, Urbani S. 2011. Factors affecting extra-virgin olive oil composition. In: Janik J. ed. Horticultural Reviews. John Wiley & Sons Pubs. [Google Scholar]
  • Lavelli V, Bondesan L. 2005. Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits. J. Agric. Food Chem. 53: 1102–1107. [CrossRef] [PubMed] [Google Scholar]
  • López-Miranda J, Pérez-Jiménez, F, Ros, E, et al. 2010. Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008. Nutrition, Metabolism and Cardiovascular Diseases 20: 284–294. [Google Scholar]
  • Martín-Peláez1 S, Covas M I, Fitó M, et al. 2013. Health effects of olive oil polyphenols: Recent advances and possibilities for the use of health claims. Mol. Nutr. Food Res. 57: 760–771. [Google Scholar]
  • Mateos R, Cert A, Pérez-Camino MC, García JM. 2004. Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives. J. Am. Oil Chem. Soc. 81: 71–75. [CrossRef] [Google Scholar]
  • Montedoro GF, Servili M, Baldioli M, et al. 1993. Simple and hydrolyzable phenolic compounds in virgin olive oil 3 Spectroscopic characterizations of the secoridoid derivatives. J. Agric. Food Chem. 41: 2228–2234. [CrossRef] [Google Scholar]
  • Montedoro GF, Servili M, Baldioli M, et al. 1992. Simple and hydrolyzable phenolic compounds in virgin olive oil 2 Initial characterization of the hydrolyzable fraction. J. Agric. Food Chem. 40: 1571–1576. [Google Scholar]
  • Mulinacci N, Giaccherini C, Innocenti M, et al. 2005. Analysis of extra virgin olive oils from stoned olives. J. Sci. Food Agr. 85: 662–670. [CrossRef] [Google Scholar]
  • Obied HK, Prenzler PD, Omar SH, et al. 2012. Pharmacology of Olive Biophenols. In: Fishbein JC and Heilman JM. eds. Advances in molecular toxicology, Vol. 6. [Google Scholar]
  • Obied HK, Prenzler PD, Robards K. 2008. Potent antioxidant biophenols from olive mill waste. Food Chem. 111: 171–178. [CrossRef] [Google Scholar]
  • Owen RW, Mier W, Giacosa A, et al. 2000. Olive-oil consumption and health: the possible role of antioxidants. Food Chem. Toxicol. 38: 647–659. [Google Scholar]
  • Parenti A, Spugnoli P, Masella P, Calamai L. 2006a. Carbon dioxide emission from olive oil pastes during the transformation process: Technological spin offs. Eur. Food Res. Technol. 222: 521–526. [CrossRef] [Google Scholar]
  • Parenti A, Spugnoli P, Masella P, Calamai L, Pantani OL. 2006b. Improving olive oil quality using CO2 evolved from olive pastes during processing. Eur. J. Lipid Sci. Tech. 108: 904–912. [CrossRef] [Google Scholar]
  • Peyrot Des Gachons C, Uchida K, Bryant B, et al. 2011. Unusual pungency from Extra-Virgin Olive Oil is attributable to restricted spatial expression of the receptor of oleocanthal. J. Neurosci. 31: 999–1009. [CrossRef] [PubMed] [Google Scholar]
  • Ripa V, De Rose F, Caravita MA, et al. 2008. Qualitative evaluation of olive oils from new olive selections and effects of genotype and environment on oil quality. Adv. Hort. Sci. 22: 95–103. [Google Scholar]
  • Servili M. 2012. Olive oil processing technologies and investments. Proc. of the International Seminar on Present and future of Mediterranean olive sector. Mediterranean Agronomic Institute of Zaragoza, Spain, 26–28 November 2012. [Google Scholar]
  • Servili M, Sordini B, Esposto S, et al. 2014. Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. Antioxidants 3: 1–23. [CrossRef] [Google Scholar]
  • Servili M, Taticchi A, Esposto S, Sordini B, Urbani S. 2012. Technological Aspects of Olive Oil Production. In: Muzzalupo I. ed. Olive Germplasm – The Olive Cultivation, Table Olive and Olive Oil Industry in Italy Intech. Rijeka, HR. [Google Scholar]
  • Servili M, Esposto S, Fabiani R, et al. 2009a. Phenolic compounds in olive oil: antioxidant, health and sensory activities according to their chemical structure. Inflammopharmacology 17: 76–84. [CrossRef] [PubMed] [Google Scholar]
  • Servili M, Esposto S, Taticchi A, et al. 2009b. Volatile compounds of virgin olive oil: their importance in the sensory quality. In: Berti L, Maury J, eds. Advances in Olive Resources. [Google Scholar]
  • Servili M, Taticchi A, Esposto S, Urbani S, Selvaggini R, Montedoro G. 2008a. Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil. J. Agric. Food Chem. 56: 10048–10055. [CrossRef] [PubMed] [Google Scholar]
  • Servili M, Taticchi A, Esposto S, Urbani S, Selvaggini R, Montedoro GF. 2008b. Innovations in the extraction technology for the improvement of the virgin olive oil quality. Proceedings 6th Euro Fed Lipid Congress., Athens, Greece 7-10 September 2008, p. 138. [Google Scholar]
  • Servili M, Esposto S, Lodolini EM, et al. 2007a. Irrigation effects on quality, phenolic composition and selected volatiles of virgin olive oil cv Leccino. J. Agric. Food Chem. 55: 6609–6618. [Google Scholar]
  • Servili M, Taticchi A, Esposto S, Urbani S, Selvaggini R, Montedoro GF. 2007b. Effect of olive stoning on the volatile and phenolic composition of virgin olive Oil. J. Agric. Food Chem. 55: 7028–7035. [CrossRef] [PubMed] [Google Scholar]
  • Taticchi A, Esposto S, Veneziani G, et al. 2013. The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil. Food Chemistry 136: 975–983. [CrossRef] [PubMed] [Google Scholar]
  • Taticchi A, Esposto S, Servili M. 2014. The basis of the sensory properties of virgin olive oil. In: Monteleone E and Langstaff S. eds. Olive Oil Sensory Science John Wiley & Sons, Ltd. [Google Scholar]
  • Terés S, Barceló-Coblijn G, Benet M, Álvarez R, Bressani R, Halver JE, Escriba PV. 2008. Oleic acid content is responsible for the reduction in blood pressure induced by olive oil. Proc. Natl. Acad. Sci. 105: 13811–13816. [Google Scholar]
  • Tovar MJ, Motilva MJ, Romero MP. 2001. Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L cv Arbequina) grown under linear irrigation strategies. J. Agric. Food Chem. 49: 5502–5508. [Google Scholar]
  • Tura D, Failla O, Pedò, S,Gigliotti C, Bassi D, Serraiocco A. 2008. Effects of seasonal weather variability on olive oil composition in Northern Italy. Acta Hort. 791: 769–776. [Google Scholar]
  • Vierhuis E, Servili M, Baldioli M, Schols HA, Voragen AGJ, Montedoro GF. 2001. Study of the effect of enzyme treatment during the mechanical extraction of olive oil on phenolic compounds and polysaccharides. J. Agric. Food Chem. 3: 1218–1223. [CrossRef] [PubMed] [Google Scholar]

Les statistiques affichées correspondent au cumul d'une part des vues des résumés de l'article et d'autre part des vues et téléchargements de l'article plein-texte (PDF, Full-HTML, ePub... selon les formats disponibles) sur la platefome Vision4Press.

Les statistiques sont disponibles avec un délai de 48 à 96 heures et sont mises à jour quotidiennement en semaine.

Le chargement des statistiques peut être long.