Extra virgin

MEDINA I, SATUE-GRACIA M T, GERMAN J B and FRANKEL E N (1999) Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation, JAgric Food Chem, 47, 4873-9. 

The first application of ANNs to pyrolysis mass spectra from biological samples was by Goodacre, Kell, and Bianchi.96,97 This study permitted the rapid and exquisitely sensitive assessment of the adulteration of extra-virgin olive oils with various seed oils, a task that previously was labor intensive and difficult. Since this study other laboratories have increasingly sought to apply ANNs to the deconvolution and interpretation of pyrolysis mass spectra, the aim being to expand the application of the PyMS technique from microbial characterisation to the rapid and quantitative analysis of the chemical constituents of microbial and other biological samples. 

Fantozzi et al. [73] presents the study of the carbon footprint of a typical food product in Central Italy truffle sauce. This is a mixture of vegetable oil and truffle in proportions of 33% and 67% respectively and minor components and spices (garlic, salt, pepper, etc.). Both truffles and olives are cultivated and harvested in a farm in Umbria (Italy). Olives are crushed in a mill that is situated few kilometers from the farm. Once it has been produced, the extra virgin oil, together with the truffle, is transported to another facility to produce bottled truffle sauce. The carbon footprint calculation is based on ISO 14076 technical standard. Product Category Rules (PCR) have been developed (see Table 7). 

Question 13.16 Why Is Some Olive Oil Designated as Extra Virgin ... 

For culinary experts and consumers alike, the words extra virgin have a ring of exclusiveness and quality when it comes to olive oil. What does the term actually signify ... 

By the nature of the process by which olive oil is extracted from the olive, the oil is susceptible to contamination. The high price associated with olive oil of the highest purity— extra virgin olive oil — also leads to falsification by unscrupulous vendors who blend with less costly oils such as com, peanut, and soybean oil. Various analytical techniques have been devised to authenticate the purity of olive oil by detecting certain oil components. 

Gomez-Caravaca AM, Carrasco-Pancorbo A, Canabate-Dlaz B, Segura-Carretero A and Fernandez-Gutierrez A. 2005. Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive. Electrophoresis 26(18) 3538-3551. 

Fig. 2.137. Left electrophoregram of chlorophyll pigments in fresh extra virgin olive oil, added with copper chlorophyllin (1) chlorophyllin B (2) pheophytin B (3) pheophytin B(4) chlorophyllin A (5) pheophytin A (6) pheophytin A (7) copper chlorophyllin. Right electrophoregram of chlorophyll pigments in extra virgin olive oil, with a long shelf-life, added with copper chlorophyllin (1) chlorophyllin B (2) chlorophyllin derivatives (3) chlorophyllin A (4) copper chlorophyllin. Reprinted with permission from L. Del Giovine et al. [308].

Lai YW, Kemsley EK, Wilson RH. 1995. Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy. Food Chem 53 95-98. 

FIGURE 19.3 HPLC (SEC) traces of an extra virgin olive oil (A) sample containing TGP and (B) without TGP. 

Cosio, M. S., Ballabio, D., Benedetti, S., and Gigliotti, C. (2006). Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks. Anal. Chim. Acta 567(2), 202-210. 

The PV is greatly reduced by the refining process used for most vegetable oils. Virgin olive oils are not exposed to such processes and the PVs permitted in these products are considerably higher. Extra-virgin olive oils are permitted PVs <20 meq/kg under international standards, whereas pure olive oils, which by definition are blends of virgin and refined olive oils, are required to have PVs <10 meq/kg. 

Fig. 4 LC-GC-FID chromatograms for typical olive oils. The nearly complete absence of wax esters (esters 40-esters 46) and very low concentrations of steryl esters indicate a high-quality extra virgin oil. The concentration of free stigmasterol is low. C24-26-OH, fatty alcohols. In lampante oils, more wax esters and steryl esters are found. The concentration of stigmasterol increases more than campesterol if the oil was prepared from olives of low quality. Run at the same sensitivity, chromatograms of solvent-extracted oils are completely overloaded. The refined extraction oil was diluted 1 5 before running the chromatogram shown. Wax ester and steryl ester concentrations are very high. (From Ref. 34, p. 626.)...

I Medina, R Sacchi, L Biondi, SP Aubourg, L Paolillo. Effect of packing media on the oxidation of canned tuna lipids. Antioxidant effectiveness of extra virgin olive oil. J Agric Food Chem 46 1150— 1157, 1998. 

FIGURE 4.3 PCA score plot performed considering Italian extra virgin oils from different geographical regions and selected NMR intensities. (From Sacchi et al, 1998.)... 

FIGURE 4.7 PCA score plot performing considering all extra virgin olive oils coming from both Lombardia and Veneto bank of Garda lake and five selected NMR intensities. 

FIGURE 4.27 LDA score plot of 60 Sicilian extra virgin olive oils based on 36, 3C peaks. Samples labeled with the same symbol are from the same cultivar dot, Nocellara box, Biancolilla diamond, Cerasuola and triangle, Tonda Iblea. 

Fragaki, G., Spyros, A., Siragakis, G., Salivaras, E., and Dais, P. (2005). Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nudear magnetic resonance spectroscopy and multivariate statistical analysis. J. Agric. Food Chem. 53, 2810-2816. 

Mannina, L., Patumi, M., Proietti, N., Bassi, D., and Segre, A. L. (2001b). Geographical characterization of Italian extra virgin olive oils using high-field 1H NMR spectroscopy. ]. Agric. Food Chem. 49, 2687-2696. 

Shaw, A. D., Di Camillo, A., Vlahov, G., Jones, A., Bianchi, G., Rowland, J., and Kell, D. B. (1997). Discrimination of the variety and the region of extra virgin olive oils using 13C NMR and multivariate calibration with variable reduction. Anal. Chim. Acta 348,357-374. 

Campanella et al. [91] Hydroperoxide Extra virgin olive oil (rancidifi-cation process) Catalase/in kappa-carrageenan gel Oxygen electrode ... 

L. Campanella, M.P. Sammartino, M. Tomassetti and S. Zannella, Hydroperoxide determination by a catalase OPEE application to the study of extra virgin olive oil rancidification process, Sens. Actuators B Chem., 76(1-3) (2001) 158-165. 

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