Changes in the Composition, Antioxidant Activity, and Sensory Attributes of Olive Oil Used as a Storage Medium for Dried Tomato Preservation.

The presence of food in extra virgin olive oil (EVOO) during simultaneous storage might bring additional changes to the oil's composition and quality. To investigate this matter, the influence of dried tomatoes on the oxidative and hydrolytic parameters, fatty acids, phenolic and volatile composition, antioxidant activity, pigments, and sensory attributes of EVOO during six months of simultaneous storage at room temperature (RT; 22 ± 2 °C) and +4 °C, was studied. Lower storage temperature reduced the hydrolytic and oxidative degradation of oils when dried tomatoes were immersed.

Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils.

In the present study, the influence of heating on the evolution of oxidative indices, antioxidant activity, phenolic and volatile compounds in monovarietal extra virgin olive oils (EVOOs) obtained from Leccino, , and Buža cultivars was investigated. The samples were submitted to heating in an air oven (180 °C and 220 °C), simulating usual roasting conditions typical for Mediterranean cuisine. The decreases in the oxidative indicators, phenolic and volatile compounds were more pronounced at higher heating temperatures, underlining the temperature dependency of the oxidative degradation during heating conditions.

Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves.

The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale production were investigated. Furthermore, the influence of the addition of leaves on the oil quality, composition, and oxidative stability during storage for 6 and 12 months was studied.

Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation.

The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigated. Accelerated hydrolytic and oxidative degradation was noted in EVOO stored with the immersed cheese compared to control oil. Oxidation indicator (K), myristic (C 14:0), and -oleic fatty acid (C18:1t) exceeded the prescribed limit for the EVOO category in oils stored with immersed C1 and C2, which indicated that standard analytical parameters are ineffective as tools to examine the declared quality and authenticity of such topping oils.

Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia.

Croatian islands are olive growing areas characterized by poor conditions for olive trees because of karst soil and a precipitation deficiency. Under these conditions, irrigation is a very important factor for constant olive oil production. This paper aims to investigate the effects of different watering regimes on quantity, sensory and chemical quality and composition of Coratina cv.