Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation

Virgin olive oil and nutrition

Numerous medical studies (a study in seven countries, Monika study, Dart studies, etc. ) have shown that olive oil is one of the most important ingredient of "Mediterranean diet" associated with a reduction in cardiovascular disease and certain types of cancerous diseases. Nutritional and health value of virgin olive oil is attributed to the large proportion of monounsaturated fatty acids (main...

Extra virgin olive oil and oleic acid

For many decades, researchers have investigated the relationships between health status and consumption of extra virgin olive oil. Extra virgin olive oil (and oleic acid) is considered important for the prevention of coronary heart disease. While the biomolecular aspects involving G protein need further research, oleic acid levels in platelets may be a discriminating factor, together with linol...

Sensory Analysis of Virgin Olive Oil

Extra Virgin olive oil mitigates hematotoxicity induced by acrylamide and oxidative damage in adult rats

Acrylamide (ACR) is a dietary contaminant derived from a wide range of foods through the Maillard-reaction during the cooking process. The present study focused on the hematotoxic effects of ACR and the protective efficacy of Extra Virgin olive oil (EVOO) in alleviating hematotoxicity and oxidative stress in erythrocytes of adult rats. Rats were divided into four groups of six each: group 1, se...

Analysis of methanol and ethanol in virgin olive oil

This work provides a short and easy protocol that allows the analysis of both methanol and ethanol in the static headspace of olive oil. The procedure avoids any kind of sample pre-treatment beyond that of heating the oil to allow a maximum volatile concentration in the headspace of the vials. The method's LOD is 0.55 mg kg(-1) and its LOQ is 0.59 mg kg(-1). Advantages of this method are:•Simul...