Sustainable Valorization of Olive Stone By-Products: Opportunities and Challenges
Meriem El Fessikh,
No information about this author
Hamza Elhrech,
No information about this author
Amina El Yahyaoui El Idrissi
No information about this author
et al.
Journal of Food Composition and Analysis,
Journal Year:
2025,
Volume and Issue:
unknown, P. 107495 - 107495
Published: March 1, 2025
Language: Английский
Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying
Antioxidants,
Journal Year:
2025,
Volume and Issue:
14(3), P. 368 - 368
Published: March 20, 2025
The
current
research
aims
to
monitor
the
physicochemical
changes
in
various
varieties
of
extra
virgin
olive
oils
(EVOOs)
supplemented
with
exogenous
polyphenolic
extract
from
fruit,
enriched
hydroxytyrosol
(HTyr)
and
its
derivatives,
compared
numerous
refined
oils,
sunflower
oil,
high
oleic
oil
under
different
deep-frying
conditions
(170–210
°C
for
3
6
h,
with/without
added
HTyr.
Acidity,
K232,
K270,
∆K,
peroxide
value
(PV),
anisidine
(AnV),
TOTOX,
refractive
index
(RI),
carotenoids,
chlorophyll,
antioxidant
capacity
using
DPPH
(2,2-diphenyl-1-picrylhydrazyl)
approach
were
evaluated.
results
show
that
EVOO
generally
exhibit
lower
acidity
thermal
degradation
particularly
when
deep-fried
at
170
h
HTyr
(the
best
treatment).
Royuela,
Koroneiki,
Empeltre,
Manzanilla,
Arbosana
demonstrated
K232
values
(1.36,
1.67,
1.79,
1.82,
1.81,
respectively).
Under
optimal
conditions,
all
fell
within
standard
limit
(≤2.5),
except
Cornicabra.
Regarding
only
Royuela
(0.11)
Manzanilla
(0.22)
below
≤0.22.
These
two
also
exhibited
lowest
ΔK
(0.00).
findings
further
revealed
had
TOTOX
values,
20.76,
23.38,
23.85,
respectively.
Moreover,
Koroneiki
highest
carotenoid
ratios,
17.5
mg/kg
13.7
mg/kg,
Arbosana,
1°
displayed
chlorophyll
concentrations,
50.2,
53.7,
47.5
Furthermore,
treatment
indicated
categories
scavenging
radical
activity
toward
DPPH,
even
low-quality
original
due
addition
In
conclusion,
EVOOs
°C/3
are
thermally
stable,
exhibiting
low
hydrolysis,
oxidation,
higher
potential,
stable
levels.
not
enhances
health
benefits
EVOO,
supporting
EFSA
claims
but
acts
as
a
promising
stabilizer
industry,
high-temperature
processing
over
prolonged
periods.
This
highlights
potential
industrial
use
natural
alternative
synthetic
antioxidants,
other
edible
practical
applications
food
industry
improve
quality
stability
frying
oils.
Language: Английский
Quality Assessment 006Ff Omani Olive Oil: Compliance with Gulf Standards (GSO 1019)
Ghanim Salim Said Al-Thani,
No information about this author
Mohamed Al-Farsi,
No information about this author
Ahmed Al‐Harrasi
No information about this author
et al.
Journal of Food Composition and Analysis,
Journal Year:
2025,
Volume and Issue:
unknown, P. 107549 - 107549
Published: March 1, 2025
Language: Английский
Physicochemical Traits of Olive Oil (‘Moroccan Picholine’ Cultivar) Produced using Three Extraction Technologies in Tetouan Province (Northern Morocco). A Comparative Study with Refined Soybean and Sunflower Oil
Measurement Food,
Journal Year:
2025,
Volume and Issue:
unknown, P. 100222 - 100222
Published: April 1, 2025
Language: Английский