With the aim to investigate the influence of post-harvest olive fruit storage temperatures on virgin olive oil production parameters, composition and quality, Istarska bjelica (IB) and Rosinjola (RO) fruits were stored for seven days at room temperat...
This study examined the influence of short-term olive fruit storage on the quality of virgin olive oil (VOO) from three cultivars (‘Kalinjot’, ‘Leccino’, and ‘Frantoio’) grown in southwest Albania. Olive fruits wer...
Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures were explored to maintain UO quality features du...
The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on thr...
The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of...
Recent nutritional studies have shown that the regular consumption of olive pomace oil (OPO) contributes to cardiovascular and cardiometabolic disease prevention. OPO could be a healthier alternative to the polyunsaturated oils employed in a number o...
Virgin olive oil (VOO) is a globally esteemed product renowned for its chemical composition, nutritional value, and health benefits. Consumers seeking natural, nutritious, and healthy foods increasingly favor VOO. The optimization of the extraction s...
A carotenoid-rich extract from Lycium barbarum L. was added to extra virgin olive oil (EVOO), obtaining a carotenoid-enriched oil (EVOOCar). The oxidative stability of EVOO and EVOOCar was evaluated during long-term storage of 28 weeks at room temper...
The presence of food in extra virgin olive oil (EVOO) during simultaneous storage might bring additional changes to the oil’s composition and quality. To investigate this matter, the influence of dried tomatoes on the oxidative and hydrolytic p...
Kinetic evolution of quality parameters in 21 extra-virgin olive oils (EVOOs) from Coratina cultivar was evaluated during 18 months of dark storage at room temperature (RT) and 4 °C (LT). The aim was to identify the most discriminating variables&...
This work considered the influence of the duration of olive storage on the chemical and sensory properties of extra virgin olive oil. In total, 228 batches of olives collected during three successive crop seasons were sampled in seven industrial mill...
Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘e...
Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the perfor...
Cardiovascular diseases represent the principal cause of morbidity and mortality worldwide. It is well-known that oxidative stress and inflammatory processes are strongly implicated in their pathogenesis; therefore, anti-oxidant and anti-inflammatory...
With the aim of investigating the effect of bruising and its development during the postharvest time, olive fruits (Frantoio and Moraiolo), manually and mechanically harvested, were stored in climatic chambers at two different temperatures (5 °C...
Ozonated olive oils have emerged as a promising alternative for natural antimicrobial agents in the food industry due to their potential to inhibit microbial growth. However, the stability and effectiveness of these oils under different storage condi...
This work aimed to study the influence of two factors on oil composition: the altitude of olive groves and the age of olive trees, as well as the duration olive oil was stored in the dark and at room temperature. Firstly, quality parameters (free aci...
In this paper, an in-depth characterization of the composition of extra-virgin olive oil (EVOO) from different cultivars was performed, with the aim of obtaining the fingerprint profile of bioactive constituents and studying the oxidative stability o...
Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the o...
The changes in monovarietal extra virgin olive oils (EVOOs), produced with olives grown under different agronomic conditions, were investigated by targeted and untargeted analytical approaches. Specifically, volatile molecules were monitored in oils...
Consumption of unbranded olive oil obtained in bulk has previously been reported to be very high in Greece, underlining the need to investigate knowledge regarding its health attributes and storage practices, two areas that can affect oil quality. Th...
Extra virgin olive oil (EVOO) is valued for its flavor and health benefits. However, its quality can decline during storage, reducing food quality and the effectiveness of therapeutic compounds when used as a pharmaceutical excipient. While the oxida...
The quality of extra-virgin olive oil (EVOO) is strongly correlated to the fatty acid alkyl esters (FAEE) content. High storage temperature leads to degradation of positive oil attributes in the long term, while low temperature develops rancidity qui...
The consumption of virgin olive oil has been associated with a broad spectrum of beneficial effects. These health outcomes are attributed not only to its high monounsaturated fatty acid content but also to its bioactive components. Nowadays, the flav...
Cold storage of olive fruit has been the subject of study for over more than 50 years. From the 1990s on, an increasing amount of knowledge is build-up about the impact of the conservation on the physiological response of the fruit as well as on the...
Olive oil is considered to be a food of utmost importance, especially in the Mediterranean countries. The quality of olive oil must remain stable regarding authenticity and storage. This review paper emphasizes the detection of olive oil oxidation st...
Extra virgin olive oil (EVOO) contains a biotic fraction, which is characterized by various microorganisms, including yeasts. The colonization of microorganisms in the freshly produced EVOO is determined by the physicochemical characteristics of the...
This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra...
The research addresses challenges in food safety related to the migration of contaminants from plastics to food. It focused on the physicochemical and sensory degradation of olive oils packaged in polyethylene terephthalate (PET) and subjected to the...
The storage of olives in large hoppers is a widespread practice in oil mills, but these large volumes and their unloading can cause a physical deterioration of the olives that will affect the quality of the oil obtained. This research deals with the...
Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive...
Storage conditions significantly impact the quality and functional properties of extra-virgin olive oil (EVOO). This study investigated the impact of light and dark storage on the nutritional quality of Umbrian EVOO and its effectiveness in tissue re...
The health benefits of extra-virgin olive oil (EVOO) are strictly linked to the presence of phenolic compounds, which exhibit numerous nutraceutical properties. In EVOO, the most important class of phenolic compounds is represented by secoiridoids (o...
The consumption of extra virgin olive oil (EVOO) has been linked to various health benefits, including a reduced risk of cardiovascular disease. EVOO contains triglycerides and unsaturated fatty acids, as well as minor compounds, such as polar phenol...
Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of compounds present in the oil, phenols stand out, not only for producing the bitter-pungent perception but also for their antioxida...
The development of effective shelf-life prediction models is extremely important for the olive oil industry. This research is the continuation of a previous accelerated shelf-life test at mild temperature (40–60 °C), applied in this case to...
The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powde...
Generally, olive oil possesses natural protection against oxidation due to antioxidant compounds such as phenols and tocopherols. However, in the case of refined olive oil, the refining process unavoidably reduces the presence of these compounds. Con...
The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composition and sen...
The degradation process of virgin olive oil (VOO) is related to storage time and the type of storage container used. The aim of this work is to explore the evolution of the VOO quality stored in different container types over a defined storage period...
The production of ‘Premium’ olive oil depends in large part on the quality of the fruit. Small producers see themselves confronted with vast investments and logistic snags when they intend to optimize the harvesting. Today, manual harvesting devices...
The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale production were investigated. Furthermore, the influence of the addition of le...
The present study evaluated the effects of feed supplementation with olive oil by-products on the microbial quality of rabbit meat. Thirty-three New Zealand White rabbits were randomly assigned to three experimental grower–finisher diets. Each dietar...
Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly because of the pheophytinization of chlorophylls. S...
Storage is important for virgin olive oil, a product obtained only during the harvest period, which requires a year-round storage until its best-before date. Low temperatures slow undesirable reactions, though this method is not widely applied. The o...
The beneficial properties of extra virgin olive oil (EVOO) on lipids blood levels were recognized by the European Food Safety Authority (EFSA) with a health claim, specifically referring to EVOOs containing at least 5 mg of hydroxytyrosol and its sec...
The microencapsulation of olive oil plays an important role in food science and technology by controlling oxidative deterioration, improving emulsification, and preserving bioactive properties, ultimately benefiting product formulations in both the c...
Background/Objectives: Olive oil is valued for its health benefits, largely due to its bioactive compounds, including hydroxytyrosol (HTyr) and oleuropein (OLE), which have antioxidant, anti-inflammatory, and cardioprotective properties. However, man...
Tocopherols are natural bioactive compounds with several health benefits. This study evaluated the effect of different ratios of α- and δ- tocopherol homologs to protect sunflower oil (SO) and olive pomace oil (OPO) against oxidation. A s...
Melanosis is an unsolved problem of the crustacean industry and the cause of great loss of value. This study investigates the effect of two potent, natural antioxidants isolated from olive waste (hydroxytyrosol, HT and 3,4-dihydroxyphenylglycol, DHPG...
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