Physicochemical changes in olive oil (cv. Koroneiki) due to fruit ripening and extraction method.

Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.

The ability of olive endogenous enzymes β-glucosidase, polyphenol oxidase (PPO) and peroxidase (POX), to determine the phenolic profile of virgin olive oil was investigated. Olives used for oil production were stored for one month at 20 °C and 4 °C and their phenolic content and enzymatic activities were compared to those of ripening olive fruits. Phenolic and volatile profiles of the correspon...

Olive Oil Extraction

Physicochemical Changes during Ripening of Red Banana

The physicochemical changes occur during artificial ripening of Red banana variety using ethylene was studied for nine days of storage in a ripening chamber at a storage temperature and relative humidity of 22 °C and 85-88% respectively. It was observed that moisture content of pulp increased gradually during the storage time along with gradual increase in TSS till the end of storage period. St...

Physicochemical Changes of Olive Oil and Selected Vegetable Oils during Frying

The performance of olive oil during intermittent frying of potato slices and cod fillets was compared to those of selected vegetable oils (corn, oliveresidue and 50/50 mixture of olive and corn oils) using conditions resembling those used in home food preparations. The main scope of this study was to decide what is the best substitute for olive oil in home frying applications. Free fatty acid c...

Physicochemical Analysis and Fatty Acid Composition of Oil Extracted From Olive Fruit Grown in Khyber Pakhtunkhwa, Pakistan

Research work was carried out to investigate the physicochemical analysis of olive oil extracted from olives grown in Khyber pakhtunkhwa. The samples were studied for physicochemical characteristics (Specific gravity, refractive index, Acid value, Saponification value and Peroxide value). The free fatty acidity is thus a direct measure of the quality of the oil. Olive oil was analysed for fatty...

Physicochemical Composition, Phenolic Content and Antioxidant Activity of Sour Cherry cv. Marasca During Ripening

Sour cherry cv. Marasca is Dalmatian cultivar from XVI century. Cultivation is limited on the north and central part of Dalmatia and on the part of the islands, where it achieves the best quality of fruit, high content of dry matter and sugar respectively, agreeable aroma and intense color. Sour cherry cv. Marasca is source of biologically active ingredients, organic and inorganic compounds, di...