In this paper, the deliverables of a research project are presented, which aims at the development of a web-based platform capable of supporting the traceability of liquid products like milk, wine and olive oil. First, it includes the design of a supply chain reference model and the identification of the data required for the efficient operation of the traceability system. The main elements of ...

1H NMR fingerprinting of edible oils and a set multivariate classification regression models organised in decision tree is proposed as stepwise strategy to assure the authenticity traceability olive their declared blends with other vegetable (VOs). Oils ‘virgin oil’ ‘olive categories mixtures most common VOs, i.e. sunflower, high oleic hazelnut, avocado, soybean, corn, refined palm olein dester...

Increasing globalization of our food supply combined with recent outbreaks of foodborne disease has heightened concerns over food safety issues around the globe. In response to these growing concerns, both by government and consumers, many food chain stakeholders are looking at food traceability as a means to restore confidence in the food supply (food safety) and manage the products quality. T...

Single Nucelotide Polymorphisms (SNPs) have become the most widely used markers in many current genetic applications. Here we report the discovery of nine new SNPs in olives by direct partial sequencing of two genes (OEX and OEW) in sixteen Tunisian cultivars. The SNP markers were then used to genotype 24 olive cultivars and assess the level of genetic diversity. Power of discrimination of SNP ...

This study describes the potential use of olive oil and olive oil-pomegranate juice sauces as antioxidant, preservative and flavoring agent in fish marinades. The olive oil and sauces, produced from emulsifying of olive oil and pomegranate juice with gums, were blended with marinated anchovy (Engraulis encrasicholus) fillets. The aim of the present study was to produce a new polyphenol-rich mar...

The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were characterised and compared at time 0h and after different times of heating process (180°C). PUFA/SFA (0.61 at t=0) and ω-6/ω-3 (14.05 at t=0) were higher in avocado oil than in olive oil during the whole exper...

To examine whether phytosterols in polyunsaturated oils account for their differential action on lipid metabolism compared with monounsaturated oils, 16 normolipidemic individuals consumed three 10-day experimental diets containing corn oil (high in polyunsaturated fatty acids and phytosterols), olive oil (high in monounsaturated fatty acids and low in phytosterols), or olive oil supplemented w...