Olive quality

Olive Quality evaluation (pits) 2 l-D se imaging projections at speeds up to 250 mm/s 75 JO... 

The raw materials for the manufacture of soap, the alkali salts of saturated and unsaturated C10-C20 carboxylic acids, are natural fats and fatty oils, especially tallow oil and other animal fats (lard), coconut oil, palm kernel oil, peanut oil, and even olive oil. In addition, the tall oil fatty acids, which are obtained in the kraft pulping process, are used for soap production. A typical formulation of fats for the manufacture of soap contains 80-90% tallow oil and 10-20% coconut oil [2]. For the manufacture of soft soaps, the potassium salts of fatty acids are used, as are linseed oil, soybean oil, and cottonseed oil acids. High-quality soap can only be produced by high-quality fats, independent of the soap being produced by saponification of the natural fat with caustic soda solution or by neutralization of distilled fatty acids, obtained by hydrolysis of fats, with soda or caustic soda solutions. Fatty acids produced by paraffin wax oxidation are of inferior quality due to a high content of unwanted byproducts. Therefore in industrially developed countries these fatty acids are not used for the manufacture of soap. This now seems to be true as well for the developing countries. 

British panel. Note that the sensory attributes are to some extent different. Table 35.3 gives some information on the country of origin and the state of ripeness of the olives. Finally, Table 35.4 gives some physico-chemical data on the same samples that are related to the quality indices of olive oils acid and peroxide level, UV absorbance at 232 nm and 270 nm, and the difference in absorbance at wavelength 270 nm and the average absorbance at 266 nm and 274 nm. 

Physico-chemical quality parameters of the 16 olive oils... 

C. Peri, A. Garrido and A. Lopez, eds.. The sensory and nutritional quality of virgin olive oil. Grasas y Aceitas, 45, (Symposium Issue) (1994) 1-81. 

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 ... 

The Quality of Olive Oil Chemistry. http //www.oliocarli.com/htm/equal2.htm... 

Manufacturing of olive oil is of fundamental economic importance for many Mediterranean countries (Tunisia, Italy, Greece, Spain. ..). However this process involves an intensive consumption of water and produces large amounts of Olive Mill Wastewater (OMW), that is released without any treatment into the aquatic environment causing deleterious environmental effects [1]. OMWs are a serious environmental and social problem in Mediterranean countries [2], due to the high pollutant load, seasonal discharge, type and quality of the pollutants and difficulties to find technically and economically favourable solution. 

Furthermore, about 20% of women with chronic pelvic pain due to endometriosis are not responsive to medical treatment, and in these cases surgery represents the final diagnostic and therapeutic option (Olive et al. 2001 Stones et al. 2004). Several procedures have been described to treat medically unbeatable pelvic pain (Carter 1998). Nonconservative procedures, such as hysterectomy (Rannestad et al. 2001 Lefebvre et al. 2002), are effective in terms of pain relief, but they can be associated to the decrease in the quality of life (MacDonald et al. 1999), and considered unacceptable to women who wish to preserve intact their reproductive apparatus. 

A widespread method for determining the induction period for autoxidation of oils and fats consists of passing a continuous stream of air through the heated sample and collecting the volatile acids evolved in a water trap, where they are determined on a real time basis. The time plot usually presents a flat appearance for a certain period and then takes off in an accelerated manner. This test is the basis of several national and international standards (e.g. AOCS Cd 12b-92—oil stability index" ISO 6886—accelerated oxidation test for oxidative stability of fats and oils ) and the design of the Rancimat equipment, where the end determination is based on conductivity measurements . In addition to oxidation stability as determined by the Rancimat method and POV, which negatively affects virgin olive oil stability, other nonstandard properties were proposed for better assessment of the quality of this oil, namely LC determination of Vitamin E (21), colorimetric determination of total polar phenols and UVD of total chlorophyll. ... 

Lard Oil.—This fluid oi] is prepared from lard in tho same manner as is directed for tallow oil. It is considered much superior to sperm or olive oil for greasing wool, and, from its low price, is largely used. It is usually sufficiently white and clear for use, and should on no account be bleached by chemical means, as it is liable to retain enough of the bleaching agent to injure its quality, and render it inappltoablo for many purposes. 

Savon la Hose.—Rose soap is made from a mixture of olive oil soap, sixty pounds and curd soap, forty pounds colored with one pound of finely bolted vermilion. The perfume consisting of attars of rose, six ounces otters of santal and geranium, each one ounce and tincture of musk, eight ounces must be added to the cold soap in meal, and incorporated by kneading. The oil soap may be replaced by curd soap, but the quality of the rose soap will not then be so fine. 

By associating these oils with proportionate quantities of suet Or tallow, mixtures will be formed, of which soaps of proper quality and consistence can be made. The soaps made from poppy ail are of a dirty grey, without any disagreeable smell are clammy, and of medium consistence. They become yellow in the air, and, when exposed to cold, become soft at the surface. This oil, when mixed with the greases, yields a soap much resembling in appearance that of olive oil. 

Marseilles Soap.—This variety of soap is produced by the saponification of olive oil alone. The process does not materially differ from that described for white soap. Tho duration of the operation is longer or shorter according to the quality of the oil. Some manufacturers use, in the fabrication of this soap, a certain proportion of poppy oil with the olive oil and the addition is rather beneficial than otherwise, as the soap produced is less hard, and consequently more easily applicable to detergent purposes. It is at present manufactured on a considerable scale in this country. 

B. M. Cordero, and M. Forina, Electronic Nose Based on Metal Oxide Semiconductor Sensors as a Fast Alternative for the Detection of Adulteration of Virgin Olive Oils, Anal. Chim. Acta 2002,459, 219 C. L. Honeyboume, Organic Vapor Sensors for Food Quality Assessment, J. Chem. Ed. 2000, 77, 338 E. Zubritsky, E-Noses Keep an Eye on the Future. Anal. Chem. 2000, 72. 

Standard liquid oil good-quality winterized olive oil Spectrometer capable of recording a signal 70 psec after the pulse... 

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.)...

To confirm the accuracy of the NMR approach, the methodology used by this Segre research group was recognized in 2001 by the regional law no. 21 of August 3 as the official method to control the Lazio olive oil quality. 

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