European Federation for the Science and  Technology of Lipids (Euro Fed Lipid)

Division "Olive Oil"

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Selected Articles 1952-2006 to search the page please press ctrl-F To add an article please fill in this form. Jump to 1950-1959  1960-1969   1970-1979   1980-1989   1990-1994   1995-1999   2000-2004   2005- Year    1952 Authors    De Soroa y Pineda JM Title    Technique d'extraction de l'huile d'olive sans pression et sans solvant Journal    Oléagineux Corps gras Lipides, 11, 621-623 Keywords    extraction system; Abstract    Year    1958 Authors    Bartlet JG; Mahon JH Title    Identification of Oils and the Detection of Oil Adulteration by Differential Infrarred Spectroscopy Journal    Journal of the Association of Official Analytical Chemistry, 41, 450-459 Keywords    Abstract    Year    1965 Authors    Eisner J; Iverson JL; Mozingo AK; Firestone D Title    Gas Chromatography of Unsaponifiable Matter. III. Identification of Hydrocarbons, Aliphatic Alcohols, Tocopherols, Triterpenoid Alcohols, and Sterols Present in Olive Oils Journal    Journal of the Association of Official Analytical Chemistry, 48, 417-433 Keywords    Abstract    Olive oils; both foreign and domestic, were saponified, and the unsaponifiable matter was fractionated on a Florisil column. Gas chromatography of the first two hydrocarbon fractions confirmed that squalene was the major component of pressed and solvent-extracted pomace oils. However, iso- and / or anteiso- tetratriacontane was the major hydrocarbon in olive kernel oil. Hydrogenation and temperature programming indicated that there were several homologous series present, consisting of normal, iso- and /or anteiso-, and multiple branched chained hydrocarbons. Gas chromatography of the third Florisil fraction (tocopherols, high molecular weight aliphatic alcohols, and triterpenoid alcohol components) indicated the presence of three homologous series of normal iso- and/or anteiso-,and multiple branched chain alcohols. The triterpenoid alcohols were used to distinguish between pressed and solvent-extracted pomace oils. As little as 5% of pomace oil could be detected in laboratory-prepared mixtures. Campesterol and beta-sitosterol were the two sterols present in olive oils. The Fitelson test detected olive oils consisting entirely or largely of pomace oils. Year    1968 Authors    Galanos DS; Kapoulas VM; Voudouris E Title    Application de la Spectrophotométrie ultra-violette dans la région des 315 nm au controle des huiles: Détection de la Falsification de l'Huile d'Olive par les huiles de Grignons Journal    Revue Française des CORPS GRASS, 2, 291-300 Keywords    Application; Abstract    Les auteurs étudient les caractéristiques du spectre d'absorption ultra-violette d'huiles d'olive; de grignons et de graines dans la région de 310-320 nm, où les tétraènes à doubles liaisons conjuguées présentent leur maximum d'absorption. Les résulté sont exprimés par le rapport des inclinaisons de la courbe, de part et d'autre des 315 nm (Rs). L'inclinaison de la courbe du spectre d'huiles d'olive pure et de graines alimentaires est régulière et la valeur du Rs est voisine de 1. Des huiles ayant subi une oxydation avancée et ayant até soumises par la suite à un traitement de raffinage, (cas des huiles de grignons et de quelques huiles de graines), présentent une valeur négative de Rs ou une très grande valeur positive, suivant le degré de l'oxydation qui a précédé le raffinage. Etant donné que la valeur absolue de leur absorption spécifique, dans ladite région, est de 10 à 30 fois supérieure à la valeur correspondante de l'huile d'olive, la falsification de cette dernière par des huiles de grignons, en proportion de 5 %, est facile à constater par la mesure du Rs. Year    1969 Authors    Cucurachi A Title    L'esame nel visible degli oli d'oliva vergini dei rettificati e delle miscele Journal    Rivista Italiana delle Sostanze Grasse, 46, 449-458 Keywords    Abstract    The A. has carried out the qualitative and quantitative study of virgin olive oil absorption in the visible; on 97samples of the 1967-968 crop, coming from different Italian oil growing regions. The investigation has put into evidence- as it was to be expected- the variability of such absorption depending on the factors: olive varieties, harvest period, oleification systems, etc., which modify the chlorophyll and carotenoids contents of the oil. Under experimental conditions the examined samples have furnished the following mean values - related to 1:1 oil solvent dilution- at the considered wave lengths 664=0,219; 606=0,069; 532=0,105; 474=0,726; 446=0,880; 414=1,018; 397=0,862; 375=0,695; The absence in rectified oils of absorption maxima at the considered wave lengths and in particular at 664 and 474 mm represents a useful circumstance in view of the evaluation of the virgin oil quantity present in olive oil and olive husk oil. Year    1973 Authors    Fedeli E; Baroni D; Jacini G Title    Sui componenti odorosi dell'olio d'oliva.-Nota III Journal    Rivista Italiana delle Sostanze Grasse, 50, 38-44 Keywords    Abstract    Prosiguiendo las investigaciones emprendidas sobre los componentes odorantes del aceite de oliva; se expone la aplicación de un método gas-cromatográfico preparativo, con el fin de eliminar algunos de los componentes cuantitativamente más significativos y previamente individualizados del citado aroma. El procedimiento consiste en aumentar la concentración de los componentes presentes en menor cantidad, haciendo, con ello, posible la práctica de su análisis GLC-MS. Operando como se acaba de indicar, es posible identificar otras substancias. Year    1973 Authors    Flath RA; Forrey RR; Guadagni DG Title    Aroma Components of Olive Oil Journal    Journal of Agricultural and Food Chemistry, 21, 948-952 Keywords    Virgin olive oil; polar volatile components; codistillation; dry-column chromatography; gas-chromatographic-mass spectrometry; olive oil aroma; organoleptic assessment; Aroma; oil; Abstract    The polar volatile components of virgin olive oil were concentrated by codistillation with water; followed by solvent extraction and dry-column chromatography. Gas chromatographic-mass spectrometric examination of the polar concentrate yielded the identities of 77 components. Organoleptic assessment of some of these compounds indicated that several are significant contributors to olive oil aroma. Year    1974 Authors    Gutiérrez González-Quijano R; Cabrera Martin J; Gutiérrez Rosales F; Olías JM; Colakoglu M; Nosti M Title    Correlación entre métodos subjetivos y objetivos en la determinación de la calidad.-Problemas del aceite de oliva Journal    Afinidad, 31, 335-350 Keywords    Aceite de oliva; Abstract    Los autores estudian la correlación entre los índices químicos legales (acidez; I.P. y K270) y los ensayos organolépticos de muestras de aceite de oliva y demuestran que dentro del periodo de inducción, aquellos son insuficientes para establecer un control aceptable en relación a la calidad-apetitosidad del aceite. Las técnicas de C.G.L. ofrecen cara al futuro un medio de valoración aromática objetiva. El estudio de las relaciones entre los'perfiles' de los aromagramas y las respuestas obtenidas por 'grupos de catadores' siguiendo las técnicas del 'Panel Test' muestran que estos pueden proporcionar datos concordantes en la valoración organoléptica de los aceites y que, por ahora, es la única solución práctica posible. Year    1975 Authors    Jacini VG; Fedeli E Title    Neure Untersuchungen der nicht-glyceridischen Bestandteile von Pflanzenfetten Journal    Fette Seifen Astrichm, 77, 1-7 Keywords    non-glyceridic; vegetable fats; Abstract    The author give a comprehensive review on the non-glyceridic constituents of numerous vegetable fats with special reference to the research work in 'Stazione Sperimentale per le Industrie degli Oli e dei Grassi' since about 15 years. Initially; the research was concentrated on olive oil, owing to its great economic significance for Italy and other mediterranean countries; later on, the studies were extended to other vegetable oils. A large  of substances classes were found and identified, which include aliphatic and aromatic hydrocarbons, aliphatic alcohols, terpenic alcohols and their esters, sterols and their esters as well as methyl sterols. Exact identification of these minor constituents required development of special techniques for separation, detection and identification, which are discussed individually. Furthermore, substances occurring in the olive are reported, which attract or repel the olive fly (dacus olivae). Some of these substances have odour and taste, such as aldehydes, aliphatic esters, hydrocarbons and furans, whose structures were elucidated by mass spectrometry. This work might be of interest with respect to measures for pest control. Year    1975 Authors    Gutiérrez R; Olías JM; Gutiérrez F; Cabrera Martin J; Del Barrio A Title    Los métodos organolépticos y cromatográficos en la valoración de las características aromáticas del aceite de oliva virgen Journal    Grasas y Aceites, 26, 21-31 Keywords    Aroma; chromatographic; organoleptic; Abstract    Se comparan organoléptica y cromatograficamente (C.G.L.) muestras de aceites de oliva de distintas variedades y procedencias. Al estudiar cromatograficamente los volátiles; que constituyen el aroma de las muestras de aceite de 13 variedades de aceitunas españolas, se encuentran diferencias de orden cuantitativo que son estadísticamente significativas, en cuatro o mas componentes volátiles También se observan diferencias entre aceites de la misma variedad de aceituna procedentes de zonas olivareras distintas. Se deduce la dificultad que presenta la identificación de variedades y procedencias de los aceites, basándose en la composición cromatográfica de los componentes volátiles de sus aromas. Estos resultados deben ser considerados provisionales, ya que no se han tomado en consideración factores tales como las diferencias de maduración, ni las variaciones ecológicas. Year    1975 Authors    Vázquez Roncero A; Janer del Valle ML; Janer del Valle C Title    Polifenoles naturales y estabilidad del aceite de oliva Journal    Grasas y Aceites, 27, 14-18 Keywords    polyphenols; Abstract    El contenido en polifenoles de los aceites de oliva vírgenes varía normalmente de 50 a 500 ppm; expresadas en ácido cafeico. Existe una buena correlación entre la cantidad de polifenoles y la estabilidad A.O.M., pero no hay correlación significativa con los criterios objetivos de calidad ni con la calificación organoléptica de los aceites. Sin embargo existe una tendencia a que los aceites con alto contenido en polifenoles sean de buena calidad, de acuerdo con todos esos índices. Los polifenoles más importantes son el tirosol y el hidroxitirol. Este último parece ser el principal responsable de la acción antioxidante de los polifenoles. Year    1976 Authors    Spencer GF Title    Fatty Acids Composition as a Basis for identification of Commercial Fats and Oils Journal    Journal of the American Oil Chemists Society, 53, 94-96 Keywords    Composition; Fats and Oils; fatty acids; identification; oil; Abstract    Year    1977 Authors    Gutiérrez González-Quijano R; Janer del Valle C; Janer del Valle ML; Gutiérrez Rosales F; Vázquez Roncero A Title    Relación entre los polifenoles y la calidad y estabilidad del aceite de oliva virgen Journal    Grasas y Aceites, 28, 101-106 Keywords    Organoleptic characteristic; polyphenol; stability; Virgin olive (oil); Abstract    Se demuestra que existe una buena correlación entre el contenido en polifenoles y la estabilidad A.O.M. de los aceites de oliva vírgenes. También existe correlación con las calificaciones organolépticas de olor y flavor de estos aceites. La presencia o ausencia de determinados ácidos fenólicos está relacionada con la aparición en el flavor de defectos o cualidades características de los aceites de oliva. Year    1977 Authors    Olías JM; Del Barrio A; Gutiérrez R Title    Componentes volátiles en el aroma de aceite de oliva virgen I Journal    Grasas y Aceites, 28, 107-112 Keywords    Gas liquid chromatography / mass spectrometry; virgin olive oil (aroma); volatile components (determination); Aroma; Abstract    Los componentes volátiles en el aroma de un aceite de oliva virgen; arrastrado por nitrógeno, recogidos sobre carbón activo y extraídos con sulfuro de carbono, son separados e identificados por cromatografía gas-liquido y espectrometría de masas. Se identifican trece hidrocarburos, nueve alcoholes, tres aldehídos tres cetonas, cinco ésteres y un éter. Year    1977 Authors    Fedeli E Title    Caratteristiche organolettiche dell' olio di oliva Journal    Rivista Italiana delle Sostanze Grasse, 54, 202-205 Keywords    organoleptic properties; olive oil; flavour; Abstract    The  high  accuracy  of  smell   and  taste  organs   in  man,   compared  with instruments makes   it   exceedingly   difficult   to   develop   an   objective   means   for assessing the flavour of olive oil,   although  its composition  is,  at  least roughly, known. A selection   is   suggested   to   this   problem,   through   the   determination   of certain, appropriately-selected   parameters,   and   through   a   discussion   of their choice. Year    1978 Authors    Solinas M; Di Giovacchino L; Mascolo A Title    I polifenoli delle olive e dell´olio d´oliva. Nota III: Influenza della temperatura e della durata della gramolatura sul contenuto in polifenoli degli oli Journal    Rivista Italiana delle Sostanze Grasse, 55, 19-23 Keywords    olive; polifenoli; Abstract    Gli AA. hanno esaminato l'influenza che esercitano la temperatura e la durata dellagramolatura nel processo dilavorazione delle olive sul in polifenoli degli oli di resulta. per la ricerca sono state lavorate in frantoio olive della varietá a 'Coratine' mediante mature; 'Ogliarola di Bitonto' mature e 'Cellina di Nardò'raccolte da terra, adottando temperature (18 ºC e 30ºC) e tempi di gramolatura (0,30 e 60minuti) diversi. Sugli oli ottenuti sono stati dosati i polifenoli totali, `'idrossitirosolo, il tirosolo,l'acido caffeico,l'oleuropeilaglicone e tre fenoli non identificati, sostanze alle quali numerose ricerche attribuiscone a tre fenoli non identificati, sostanze alle quali numerose ricerche attibuiscono notevole importanza per lalor nfluenciza sulle caractteristche di qualitá e sulla stabilitá degli oli di oliva. I resultati ottenuti hanno messo in evidencza che i fattori natura e qualitá delle olive influiscono direttamente sul contenuto inpolifenoli degli oli di risulta. Delle tecniche operative adottate nel processo di lavorazione ´'aumento della temperatura ha determinator l'arrichimento in polifenoli degli oli, mentre il prolungamento della gramolatura ha provocato la diminuzione di tali componenti. Dal calcolo de coefficienti di ripartizione dei polifenoli tra le fasi olio/pasta di olive si ricavano degli indici che assumono considerevole significato nel giudizio sulla corretta impostazione ed esecuzione de cicli di lavorazione. Year    1978 Authors    Olías JM; Dobarganes García MC; Gutiérrez F; Gutiérrez R Title    Componentes volátiles en el aroma del aceite de oliva virgen.II. Identificación y análisis sensorial de los eluyentes cromatográficos Journal    Grasas y Aceites, 29, 211-218 Keywords    gas-liquid chromatography/mass spectrometry; Sensorial analysis; virgin olive oil (aroma); volatile components (determination); Aroma; Abstract    el presente trabajo estudia la composición química de dos aceites de oliva de distinta procedencia, clasificados por el método del «panel» como de calidad aceptable y rechazable.     La composición del aroma de ambos aceites fue estudiada por C.G.L.-E M encontrándose diferencias cuali y cuantitativas. La impresión sensorial de los componentes que se eluían de la columna cromatográfica era detectada mediante un grupo de cuatro jueces especializados. Year    1979 Authors    De Felice M; Gomes T; Catalano M Title    Estrazione dell'olio dalle olive con sistemi continui di centrifugazione delle paste. Risultati di ricerche triennali Journal    Rivista Italiana delle Sostanze Grasse, 56, 361-369 Keywords    Abstract    Results are recorded about the yields obtained during industrial processing experiments carried out on oil extracting plants operating on the principle of placing the olive paste under centrifugal force in direct contrast to the principle of using pressure only. With reference to these continuous systems the oil content in the olive foot and vegetable water; as ascertained over a  of years through methodical investigation in also given; the quality characteristics and the autoxidation resistance of the oils produced is also stated. On the basis of available information we are discussing the possibilities offered by these processing systems, with regard also to improving the quality of virgin oil. Year    1980 Authors    Olías JM; Gutiérrez F; Dobarganes García MC; Gutiérrez R Title    Componentes volátiles en el aroma del aceite de oliva. IV. Su evolución e influencia en el aroma durante el proceso de maduración de los frutos en las variedades Picual y Hojiblanca Journal    Grasas y Aceites, 31, 391-402 Keywords    Chemical characteristic; Olive (maturity influence); Organoleptic characteristic; virgin olive oil (aroma); Volatile components (evolution); Aroma; Abstract    El presente trabajo estudia la evolución de los componentes volátiles presentes en el aroma del aceite de oliva; durante el proceso de maduración, en muestras de las variedades Picual (Olea europaea rostrata) y Hojiblanca (Olea europaea arolensis) procedentes de menjibar (Jaén) y Lucena (Córdoba) respectivamente. Se hace un estudio de las variaciones de su acidez, índice de peróxidos, estabilidad A. O. M. y características organolépticas (puntuación absoluta de olor y sabor, perfil y perfil reducido de olor y sabor); de la evolución cualitativa de los componentes presentes en los concentrados aromáticos (sniffing) y, por último, se estudia la evolución porcentual de los compuestos que poseen significación sensorial. Year    1980 Authors    Dobarganes García MC; Olías JM; Gutiérrez R Title    Componentes volátiles en el aroma del aceite de oliva virgen. III. Reproducibilidad del método utilizado para su aislamiento, concentración y separación Journal    Grasas y Aceites, 31, 317-321 Keywords    Gas-liquid chromatography; Reproductiveness (method); virgin olive oil (aroma); volatile components (determination); Abstract    A study of the reproductiveness of the method used for the isolation; concentration and separation of the volatile components of the olive oil is made, consisting in creeping with N2, adsorption on active carbon and further separation of the aromatic concentrate components by GLC. The results obtained are highly satisfactory, except for some chromatographic peak of small size or high retention time, since the confidence limits for the areas average are lower to the 5% of their value with a 95% of confidence coefficient. Year    1980 Authors    Damiani P; Burini G Title    Determination of the Triglyceride Composition of Olive Oil by a Multistep Procedure Journal    Journal of Agricultural and Food Chemistry, 28, 1232-1236 Keywords    olive oil; procedure oil; triglyceride; Abstract    Olive oil was analyzed by separating the total triglycerides into fractions; different in the  of double bonds per mole, by means of Ag+ TLC. The fatty acid composition -- overall and at the b position --was then determined both of total triglycerides and of single fractions; moreover, each fraction was oxidized and the products were separated by means of TLC into classes, each containing molecules having the same  of azelaic acid residues (A3; A2S; AS2). The acids contained in each class were then quantitated by means of GLC. From the obtained data, the triglyceride composition of olive oil was determined (21 molecular species = 92.5% of total triglycerides), without the many ass assumptions usually conceived by other methods. Year    1981 Authors    Marzouk B; Cherif A Title    La Lipogenèse dans I´olive II. Formation des lipides polaires Journal    Oléagineux, 36, 387-391 Keywords    lypoxygenase; Abstract    Les lipides polaires de l'huile d'olive forment 2.5p 100 des lipides totaux. Ce sont des phospholipides (58 p. 100 des LP(*) et des galactolipides (42p. 100 des LP). Leur synthèse est accélérée du début jusqu'au milieu de la maturation et se traduit par des teneurs allant de 0.5 mg par fruit néoformé à 4.5 mg par fruit complètement mûr. Les acides gras caractéristiques des lipides polaires sont l'acide linolénique pour les galactolipides. L'évolution de ces derniers reflète l'apparition puis la perte progressives des capacités photosynthétiques du tissu. L'accumulation des lipides polaires évolue selon une courbe en sigmoïde comme pour les lipides neutres. Year    1981 Authors    Gutfinger T Title    Polyphenols in Olive Oils Journal    Journal of the American Oil Chemists Society, 58, 966-968 Keywords    polyphenols; Abstract    The levels of total polyphenols and o-diphenols were determined in virgin oils and in chloroform/methanol-extracted oils. The solvent-extracted oils were richer in polyphenols than the virgin oils. High polyphenol content was associated with a high resistance to oxidation of the oils. A linear relationship was found between polyphenol content and the oxidative stability of the virgin oils during storage at 60 C. After removal of the polyphenols; the oxidative stability of the oils decreased considerably and seemed to depend on polyunsatured fatty acid concentration. Year    1981 Authors    Itoh T; Yoshida K; Yatsu T; Tamura T; Matsumoto T Title    Triterpene Alcohols and Sterols of Spanish Olive Oil Journal    Journal of the American Oil Chemists Society, 58, 545-550 Keywords    Abstract    Nine Spanish olive oils; including three each of virgin (pressed oil), refined virgin, and B-residue (solvent- extracted pomace oil), oils from different commercial sources, have been analyzed for their unsaponifiable matter (USM). Four sterolic fractions separated from the oils have been analyzed by preparative thin-layer chromatography (TLC); these fractions are triterpene alcohols, 4-methylsterols, sterols and triterpene dialcohols. The compositions of the four sterolic fractions were determined as their acetates by gas-liquid chromatography (GLC) on an OV-17 glass capillary column. Identification of each component was carried out by argentation TLC, GLC and combined gas chromatography-mass spectrometry (GCMS); 44 components were identified, of which four: 24-methylene-31-nor-9 (11)-lanostenol, 24-methyl-31-nor-E-23-dehydrocycloartanol, 24-ethyl-E-23-dehydrolophenol and 5,E-23-stigmastadienol, were considered to be new sterols from natural sources. Several characteristics, including the content of triterpene dialcohols in the USM and that of C-24(28) unsaturated sterols in each of the four sterolic fractions, which can be used to distinguish between virgin and B-residue olive oils, were observed. Year    1981 Authors    Martel J; Alba Mendoza J Title    Influencia del método de obtención de aceites de oliva por centrifugación de pastas sobre su contenido en alcoholes grasos superiores Journal    Grasas y Aceites, 32, 233-237 Keywords    aggregated water temperature (effect of); fatty alcohol (olive oil content); olive oil (obtainment); olive paste (centrifugation); olive storage degree (effect of); Abstract    Se ha realizado un estudio del proceso de centrifugación de pastas en relación con el contenido de alcoholes grasos en los aceites. En este estudio se ha tenido en cuenta tanto el estado del fruto como la temperatura del agua usada durante la centrifugación. Para ello se ha realizado un análisis de la varianza con dos tratamientos; según haya sido la aceituna utilizada, ya sea sana o atrojada y la temperatura del agua usada en el referido proceso de centrifugación, para la que se han usado tres niveles. Por lo que se refiere a los alcoholes grasos superiores, se deduce del análisis realizado, la influencia que sobre su contenido tienen tanto el estado del fruto como la temperatura del agua utilizada. Year    1981 Authors    Kapoulas VM; Passaloglou-Emmanouilidou S Title    Detection of Adulteration of Olive Oil with Seed Oils by a Combination of Column and Gas Liquid Chromatography Journal    Journal of the American Oil Chemists Society, 6, 694-697 Keywords    Adulteration; olive; seed; Abstract    Samples of virgin olive oil and refined seed oils; as well as mixtures of olive oil with 10 and 5% seed oils were fractionated by column chromatography on silicic acid impregnated with ammoniacal silver nitrate. It was possible to isolate a characteristic fraction enriched in polyunsaturated triglycerides. Its linoleic acid content in pure olive oil never exceeds 9.3% whereas in pure seed oils, it varies between 38.1 and 70.1%; in mixtures of olive oil with 10 and 5% of seed oils, the respective values are 22.3-38.2% and 15.6-32.1 % The oleic-to-linoleic acid ratios of the same fraction are more than 7.6 (olive oil), 0.2-0.8 (seed oils), 1.1-2.0 (olive oil with 10% seed oils) and 1.4-3.6 (olive oil with 5% seed oils). These analytical values may be used as a safe criterion for the eventual adulteration of olive oil with seed oils. Year    1981 Authors    Kornfeldt A; Croon L Title    4-Demethyl-, 4-Monomethyl- and 4,4_Dimethylsterols in Some Vegetables Oils Journal    Lipids, 16, 306-314 Keywords    4-Demethyl; 4-Monomehtylsterols; 4;4.Dimethylsterols; vegetable oils; wheat; olive; linseed; Composition; Abstract    The content of 4-demethyl-;4-monomethyl- and 4,4-dimethylsterols in 13 vegetable oils was found to vary between 0.10-1.4%, 0.01-0.08% and 0.02-0.29%, respectively. The largest amount of dimethyl-sterols was found in maize and wheat germen oils, whereas the largest amounts of the dimethylesterols were found in the olive in linseed oils. The predominating dimethylesterols were sitosterol, campesterol, stigmasterol and D5 -avenasterol. Among the 4-monomethylsterols, obtusifoil, gramisterol, cycloeucalenol and citrostadienol predominated, but usually more than 10 components were found in this fraction. The composition of the 4,4-dimethylsterol fraction was also rather complex, with the 9,19-cyclopropanesterols together with a- and b-amyrin predominating. In most of the oils, characteristically high or low percentages of some sterols were found, and a few specific sterols were also noted. A scheme useful for characterization is presented. Year    1981 Authors    Marzouk B; Cherif A Title    La Lipogenèse dans I´olive I.- Formation des lipides neutres Journal    Oléagineux, 36, 77-82 Keywords    lypoxygenase; Abstract    L´huile d'olive est formée de 97.5% de lipides neutres essentiellement composés de triacylglycerols; et de 2.5% de lipides polaires (phospholipides et glycolipides). L'acide gras caractéristique de l'huile d'olive est l'acide oléique qui forme à lui seul plus de 60% des acides gras totaux. Trois phases d'accumulation des lipides neutres ont été observées dans une courbe d'évolution en sigmoïde. Les diacylglycerols augmentent en masse dans l'olive jeune puis accusent une baisse dans les fruits mûrs. Year    1981 Authors    Gutiérrez R; Dobarganes MC; Gutiérrez F; Olías JM Title    Componentes volátiles en el aroma del aceite de oliva virgen V. Aceites obtenidos de frutos atrojados. Journal    Grasas y Aceites, 32, 299-303 Keywords    Fusty olives chromatography Abstract    En el presente trabajo se aborda el estudio de los compuestos volátiles presentes en el aroma del aceite obtenido de frutos atrojados. En base a los compuestos identificados se puede destacar que en el fruto se produce una sobre maduración; una clara oxidación de los ácidos grasos insaturados y un ataque extremo por mohos y bacterias, siendo este último proceso el que tiene una importancia más destacada desde el punto de vista organoléptico. Year    1981 Authors    Badolato ES; Durante F; De Almeida EW; Silveira NV Title    Oleo de Oliva_ Avaliação de sua Qualidade Journal    Instituto Adolfo Lutz, 41, 63-70 Keywords    quality control for cromatography in gaseous phase; detecção de fraude; iodine index and regression index; olive oil; Abstract    Existem algumas misturas de óleos que; pela composição de seus ácidos graxos, podem ser adicionadas a óleos de oliva, sem que essa fraude possa ser detectada pelos processos clássicos, pois os índices físico-químicos do produto final caem dentro do intervalo característico do óleo de oliva puro. A cromatografia em fase gasosa foi empregada para a obtenção do perfil cromatográfico dos ácidos graxos do óleo de oliva, do de soja e do de babaçu, bem como de misturas, preparadas no laboratório, de dois ou três dos referidos óleos.Foram também determinados os índices de iodo e de refração dos óleos puros e das misturas de óleos.Pela presença dos ácidos graxos caprílico, cáprico, láurico e mirístico, e pela composição relativa dos demais ácidos, foi possível detectar a presença de óleo de babaçu e de óleo de soja em óleos de oliva, mesmo quando os índices físico-químicos indicavam óleo de oliva puro. Durante o período de janeiro de 1979 a dezembro de 1980, foram analisadas 190 amostras de óleos de oliva, expostos ao consumo em São Paulo, provenientes do exterior, sendo que os óleos enlatados no pais de origem eram puros, enquanto que 42% dos enlatados no Brasil estavam falsificados. Year    1982 Authors    Tiscornia E; Forina M; Evangelisti F Title    Composizione chimica dell'olio di oliva e sue variazioni indotte dal processo di rettificazione Journal    Rivista Italiana delle Sostanze Grasse, 59, 519-556 Keywords    rettificazione; variazioni; Abstract    Viene innanzi tutto riportata; allla luce delle piú recenti acquisizioni analitiche in tale campo di ricerca, la composizione chimica dell'olio ricavato dall' aolea europaea L., prodotto nel bacino del Mediterraneo. In via preliminare, i dati inerenti la composizione gliceridica sono stati elaborati mediante tecniche 'chemiometriche', tecniche che consentono di ottenere la massima informazione dai dati chimici mediante metodi matematici e statistice, che ne hanno permesso la rappresentazione differenziate, sotto forma de grafici bidimensionali, che conservano la maggior parte dell'informazione utile data dagli otto acidi grassi presenti in quantitá più elevata in tale olio. Inoltre, altre tecniche chemiometriche sono state utilizzate, al fine di valutare la posibilità di predizione della zona di origine di un olio dalla sua composizione in acidi grassi. In particolare, l'applicazione di tali tecniche nell?elaboracioen dei risultati analiciti inerenti la composizione in acidi grassi dell 'olio di oliva di pressione prodotto in sei regioni italiane, ha consentito una 'abilità predittiva' del 92%; inoltre nella metà circa dei casi di attribuzione errata, la successiva attribuzione errata, la successiva attribuzione (sulla base del 'voto di maggioranza') È risutata giusta.Viene quindi presa in considerazione l'influenciza esercitata dai processi di rettificazione sulle diverse classi di constituenti presenti nell'olio di oliva di pressione. A tal fine é stata presa in esame la componente gliceridica, in funzione particolarmente di accertare eventuali modificazione apportate alla specifica distribuzione degli acidi grassi sul glicerolo. Inoltre, è stata presa in considerazione anche l'influenza esercitata sulle diverse frazioni costituenti la componente 'non glicerica',con particolari riferimento a quella degli idrocarburi, degli steroli, degli alcoli tripernici ad alifatici, dei tocoferoli e dei componenti fenolici, nonchè sul contenuto in metalli e sugli eventuali residui di pesticidi derivanti dal trattamento antidacico. Year    1983 Authors    Tacchino Canuti E; Borgogni C Title    Indagine sul Contenuto di Alcoli Alifatici dell´olio d´oliva di Pressione e di Estrazione Journal    Rivista Italiana delle Sostanze Grasse, 60, 575-581 Keywords    alcoli alifatici; Abstract    The research on the content of saturated aliphatic alcohols with linear chain C18; C20, C22, C24, C26, C28, has been conducted of samples of olive oil extracted in laboratory from olives grown in Liguria and belonging to two cultivars. For comparison, also commercial olive oils have been analyzed. From the quality point of view, no difference in the content was ascertained between the oils obtained by extraction or by pressure, whereas considerable differences were found in the quantities. This element may possibly be used as an analytic datum for differentiating the two types of oil. Year    1983 Authors    Gegiou D; Georgouli M Title    A Rapid Argentation TLC Method for Detection of Reesterified Oils in Olive and Olive -Residue Journal    Journal of the American Oil Chemists Society, 60, 833-835 Keywords    reesterified; oil; olive; Abstract    Year    1983 Authors    Cortesi N; Fedeli E Title    I composti polari di oli di oliva vergine. Nota 1 Journal    Rivista Italiana delle Sostanze Grasse, 60, 341-351 Keywords    GLC-MS; HPLC; Polar components; TLC; Virgin olive oil; Abstract    Several samples of virgin olive oils have been extracted by MeOH-H2O and the extracts have been submitted to several analytical techniques in order to determine qualitatively and quantitatively the components. We have utilized HPLC; TLC both as analytical and preparative tools, GLC to identify known components and GLC-MS to identify unknown components by reference to synthetical compounds. In summary identification is referred to about 20 compounds. Several benzenoid derivatives have been identified which have strong influence on the palatability of the oil and which could also play a biochemical role as such or as antioxidants. The identified components are only a part of the polar substances of virgin olive oil and research are continuing to improve the knowledge. Year    1983 Authors    Forina M; Armanino C; Lanteri S; Calcagno C; Tiscornia E Title    Valutazione delle caratteristiche chimiche dell´olio di oliva in funzione dell´annata di produzione mediante metodi di classificazione multivariati. Journal    Rivista Italiana delle Sostanze Grasse, 60, 607-612 Keywords    multivariate; olive oil classificatione; Abstract    Analytical data of samples of Portuguese olive oil of four years are tested. Two categories are characterized with chemometric methods (principal component analysis; multivariate bayesian analysis, SIMCA (soft independent modelling of class analogy): chemical-statistical model is built and the effect of the year on the typicalness of product, supplying an objective measure of ' quality-typicalness ' of year is obtained. Year    1984 Authors    Derde MP; Coomans D; Massart DL Title    SIMCA (Soft Independent Modeling of Class Analogy) Demonstrated with Characterization and Classification of Italian Olive Oil Journal    Journal Association of Analytical Chemistry, 67, 721-727 Keywords    Characterization; classification; SIMCA; olive oil; Abstract    The multivariate technique SIMCA (soft independent modeling of class analogy) has been applied to the classification of foodstuffs on the basis of gas chromatographic profiles of some of their constituents. The data set used in this investigation consists of the percentage distribution of 7 fatty acids (7 variables) in 100 samples of virgin olive oil from 2 different regions (2 classes) of Italy; East and West Liguria. The SIMCA method can be used to compute whether an olive oil sample from Liguria originated in the western or eastern part of this region, while 98.8 % of samples that do not originated in Liguria are correctly classified as outliers. The developed classification rules are adequate for identifying oils according to their origin. Standard decision diagrams (SDD) are very attractive tools for classification of new samples; the similarity between a new sample and each of the classes is easily computed. Consequently, the SDD visualizes any similarity toward each of the classes, and enables a decision on whether the new sample originates in one of the regions under study. Year    1984 Authors    Mariani C; Fedeli E Title    Idrocarburi polyciclic aromatic hydrocarbons negli vegetal oils Journal    Rivista Italiana delle Sostanze Grasse, 61, 305-309 Keywords    Abstract    Year    1984 Authors    Gracián J; Cota J Title    Estudio cualitativo y cuantitativo de la fracción de alcoholes grasos de los aceites de oliva y de los aceites de oliva y de orujo. Journal    Grasas y Aceites, 35, 358-363 Keywords    Alcoholes grasos; Cromatografía gaseosa; Insaponificable; Oliva (aceite); Orujo de aceituna Abstract    The aliphatic alcohols fractions of a pressed olive oil and its corresponding foot cake oil; both obtained industrially, have been analyzed by gas chromatographic techniques. The fractions are constituted by linear chain saturated alcohols and their mono and di-unsaturated derivatives with chains from 18 to 30 carbon atoms. The differences between the fractions of both oils are only of quantitative character and some particularities can be applied to establish the analytical differences between them. Year    1984 Authors    Gutiérrez Rosales F; Risco MA; Gutiérrez González-Quijano R Title    Selección de catadores mediante el Método de 'Clasificación por Intensidad' Journal    Grasas y Aceites, 35, 310-314 Keywords    Sensory analysis; Abstract    Se describe un método de selección de catadores para valorar la calidad del aceite de oliva virgen. Se examina la sensibilidad de 14 candidatos con los atributos atrojado; avinado, rancio y amargo, considerados como los defectos más comunes en el aceite de oliva. El método se caracteriza por su rapidez y economía. Year    1984 Authors    Montedoro GF; Garofolo L Title    Caratteristiche qualitative degli oli vergini di oliva. Influenza di alcune variabili:varietá, ambiente, conservazione, estrazione, condizionamento del prodotto finito. Journal    Rivista Italiana delle Sostanze Grasse, 61, 157-168 Keywords    extraction; virgin olive oil; Abstract    The quality of an oil is to be considered under 4 aspects: a) as a commodity (genuineness, adulteration, alteration, etc., according to the prevision of the law); b) health (absence of foreign and toxic residues); c) nutrition and dietetics (chemical composition which fulfils the physiological and pathological needs of the consumer); d)organoleptic characteristics (chemical composition which makes it pleasant and appetizing). The later two aspects are particularly significant when dealing with “virgin” olive oils (extra and superfine). Infact the composition of the saponificable fraction (ratio: saturated fatty acids/unsaturated fatty acids and unsaturated fatty acids/linoleic acid) and de unsaponificable fraction (volatile and non-aromatic constituents and the presence of antioxidants) greatly affect the quality of these oils regarding the two above-mentioned aspects. Like all vegetal products, their qualitative features depend on several factors: variety, pedoclimatics, agronomy as well as technology harvest, extraction, conditioning). On the ground of the present report some of the above-mentioned points of view have been examined and their influence on chemical and organoleptic features have been taken into account. Three fundamental considerations have emerged from a comprehensive examination of the results: - in the first group of factors the grade or evolution of maturation  of the fruit affects above all the organoleptic and marketable quality of the oil. – as for the technological operations, from the harvest onwards, preservation appears to be of great importance and seems closely connected to the first operation; - Phenolic constituents show a determining significance since they affect both organoleptic and nutritional features and, being responsible for oxidation stability (autoxidation) they also affect marketable features. Year    1985 Authors    Speek AJ; Schrijver J; Schreurs HP Title    Vitamin E composition of some seed oils as determined by high-performance liquid chromatography with fluorometric detection Journal    Journal of Food Science, 50, 121-124 Keywords    concentration; detection; HPLC; mass spectrometry; olives; seed oils; soy beans; sunflower; vitamin E; Abstract    A high-performance liquid chromatographic (HPLC) method is described for the simultaneous analysis of E vitamers a-; and b-,g- and d-tocopherol and a-tocotrienol in seed oils. After diluting the oils with n-hexane, E vitamers are separated by HPLC and detected fluorometrically. Standardization is achieved, using electron-impact mass spectrometry and HPLC. Vitamin E composition of several hot and cold pressed seed oils, originating from maize germs, olives, soy beans and from sesame, safflower and sunflower seeds, was investigated. No clear differences were observed between E vitamer concentrations of hot and cold pressed oils of the same origin. On the other hand, vitamin E composition of oils different origin varied widely. Of the oils examined, only maize germ oil contained a-tocotrienol in detectable amounts (about 2%). Esterified E vitamers were not detected. Year    1985 Authors    Amelotti G Title    Problematiche inerenti la valutazione della frazione sterolica Journal    Rivista Italiana delle Sostanze Grasse, 62, 337-344 Keywords    Abstract    Some problems relevant the sterolic fraction evaluation in rectified sansa olive oil: The GLC analysis; of sterol fraction of 'sansa olive oils', using a capillary column, shows a very complex composition that however clarifies some interpreparative problems that arise when packed column are used. Since it has been shown that some GLC peaks well resolved by capillary columns, are artefacts of the refined process or have 'no sterol nature’, the calculation of the relative percentage of the sterols can be sensibly modified if the above components are taken into account. It is evident that to define the limits of the sterol composition of olive oils, the problem of including or excluding these peaks should be carefully considered. Year    1985 Authors    Mordret F; Morin O; Coustille JL Title    Détermination des flaveurs de corps gras Journal    Revue Francaise des CORPS GRASS, 32, 193-200 Keywords    flaveurs de corps gras; Abstract    The evaluation of fat sensorial quality and particularly; the determination, of its flavor must take in accountants state: crude oil, refined oil, concrete fat, processed fat. There is a suited methodology in every case. The objectivity of the response, and consequently, the value of analysis is depending on the specialization and training of degustation jury. To strengthen these determinations, many works have attempted to bind the results of sensorial 0analysis and physico-chemical analysis. The gas chromatography of volatile compounds (aromagrams) offers the most of possibilities and, correlations have been established between degradation of flavor and appearance of a few components resulting from the oxidative alteration. The difficulties of such researches are owed to, at first, used slight quantities, volatility of analyzed components, and, particularly to differences of physicochemical and sensorial 'detectors' sensibility and specify. Considerable progresses have been carried out by the use of powerful analytical methods (dynamic head space, coupled gas chromatography/mass-spectrometry); but, in practice, the degustation is still the safest and the most rapids mean to control the edible fat flavor. Year    1985 Authors    Firestone D; Summers JL Title    Detection of Adulterated and Misbranded Olive Oil Products Journal    Journal of the American Oil Chemists Society, 62, 1558-1562 Keywords    olive; Adulteration; Abstract    The Food and Drug Administration has been examining bulk and packaged olive oil products in a continuing program to detect adulteration of olive oil products. Thirteen of 20 products collected in 1983-84 labeled as olive oil contained undeclared esterified (synthetic) olive oil and four contained undeclared olive-residue oil (derived from olive pomace and pits). Seven of 13 brands of imported olive oil contained undeclared esterified oil; suggesting that considerable quantities of esterified oil have been shipped to the United States identified as olive oil. Year    1985 Authors    Maritano de Correche M; Oxley R Title    Composición en ácidos grasos totales, alcoholes alifáticos e hidrocarburos en materia grasa comestible Journal    Grasas y Aceites, 36, 88-92 Keywords    Volatiles; Abstract    El presente trabajo tiene como finalidad hacer un estudio comparativo de los alcoholes alifáticos y los hidrocarburos contenidos en el insaponificable y los ácidos grasos totales de materia grasa comestible. Los alcoholes e hidrocarburos fueron aislados; luego de la saponificación, por TLC y analizados por Callos ácidos grasos totales se analizaron por CGL derivatizados como ésteres metílicos. Existe una diferencia significativa entre los alcoholes alifáticos e hidrocarburos de la grasa de leche, la grasa de cerdo y el sebo vacuno. Es importante remarcar la diferencia entre el sebo vacuno virgen y el sebo vacuno comercial, atribuible a los tratamientos tecnológicos de obtención y refinamiento que modifican la composición del insaponificable. Year    1985 Authors    Brumley WC; Sheppard AJ; Rudolf TS; Shen CJ; Yasaei P; Sphon JA Title    Mass Spectrometry and Identification of Sterols in Vegetable Oils as Butyryl Esters and Relative Quantitation by Gas Chromatography with Flame Ionization Detection Journal    Journal of the Association of Official Analytical Chemistry, 68, 701-709 Keywords    Abstract    Electron ionization mass spectrometry (MS) of sterol butyrates is described. Fragmentation of common sterol butyrates is related to structure and is discussed in relation to the fragmentation of free sterols and of commonly used sterol derivatives. Derivatized samples of vegetable oils are introduced using a 10 m capillary gas chromatographic (GC) column for complete separation of the sterol butyrates. Quantitation of sterol butyrates in vegetable oils by packed column GC/flame ionization detection is based on percent relative area of peaks identified by MS. Results of analyses of sunflower; castor, rapeseed, and virgin olive oils, and other oils are presented. These techniques have been applied to the rapid screening of marketed olive oils for possible adulteration. Year    1985 Authors    Solinas M; Angerosa F; Cucurachi A Title    Connessione tra prodotti di neoformazione ossidativa delle sostanze grasse e insorgenza del difetto di ranciditá all' esame organolettico.Nota I Journal    Rivista della Società Italiana di Scienza dell´Alimmentazione, 14, 361-368 Keywords    organoleptic rancidity; volatile components; headspace GLC analysis; Abstract    Relation Between chemical data and organoleptic rancidity With the aim to detect and determine the products giving the rancidity off-flavor to fats and oils ascertained by organoleptic test; the AA have carried on analysis by head space GLC and HPLC of penylhydrazones of volatile carbonyls on virgin olive oil undergone a conditioned oxidation. The volatile substances were extracted by nitrogen stripping a 37º C HPLC analysis of penylhydrazones of carbonyl compounds showed that acetone, butanal, esanal, eptanal and three compounds not yet identified. Year    1985 Authors    Cortesi N; Fedeli E; Tiscornia E Title    I componenti polari degli oli di oliva. Possibili utilizzazioni analitiche. Nota I Journal    Rivista Italiana delle Sostanze Grasse, 62, 281-286 Keywords    Virgin olive oil; Polar components; Virgin oil quality; Abstract    Virgin olive oil polar components (CMP) have been previously studied and it was shown that they can be subdivided into two categories having high and low molecular weight. A relationship exists between said categories: low molecular weight compounds arise from cleavage of the high m.w. components. Both the categories can be utilized to characterize the different oils derived from olives. In particular during refining all of the cited components are hydrolyzed and eliminated. CMP and tyrosol (Ty) concentrations can be utilized as an indication of virgin oil quality or to show if any technological operation has been done on the product. The analysis is therefore useful for classification reasons. Year    1986 Authors    Dobarganes García MC; Rios JJ; Pérez MC Title    Relaciones entre la composición de aceites vegetales y los componentes volátiles producidos durante su termoxidación Journal    Grasas y Aceites, 37, 61-67 Keywords    Grasa calentada; Componente volátil; Abstract    En este trabajo se estudian las relaciones existentes entre los componentes volátiles y la composición en ácidos grasos de aceites termoxidados. El análisis del espacio de cabeza muestra grandes diferencias entre los aceites originales no calentados aunque no existen diferencias significativas entre aceites calentados con composición similar en ácidos grasos insaturados. El análisis cualitativo y cuantitativo de los aldehídos mayoritarios procedentes de la descomposición de los hidroperóxidos; confirma la existencia de estas semejanzas en el caso de las grasas termoxidadas, cuando se utiliza una técnica bien normalizada para el aislamiento, concentración y separación de los componentes volátiles. Los resultados indican que a partir del análisis de los aldehídos volátiles, se pueden deducir los ácidos grasos que están sufriendo alteración pero no existe relación entre la cantidad de estos aldehídos y el nivel de degradación. Sin embargo la cantidad de heptanoato y octanoato de metilo, que aumentan desde el comienzo del calentamiento, está directamente relacionada con el grado de termoxidación. Year    1986 Authors    Lanzón A; Albi T; Gracián J Title    Influencia del sistema de extracción en algunos componentes del aceite de oliva. Primeros Journal    Grasas y Aceites, 37, 254-258 Keywords    olive oil; composition (variation); Extraction by press; extraction by centrifugation; Abstract    The qualitative and quantitative variations produced in the fatty alcohols; triterpenic alcohols, sterols and triterpenic dialcohols, as a result of the extraction process of the oil have been studied. The processes assayed were the classic one under pressure and the modern one using centrifugation in continuous regime. Year    1986 Authors    Mínguez-Mosquera MI; Garrido FJ Title    Composición y evolución de clorofilas y carotenoides durante el desarrollo y maduración de los frutos del olivo Journal    Grasas y Aceites, 37, 337-342 Keywords    carotenoid (pigment); chlorophyll (pigment); colour; green table olives; ripening; Abstract    El estudio de los pigmentos cloroplásticos (clorofilas y carotenoides); en los frutos de las variedades de olivo, Hojiblanca y Manzanilla, ha puesto de manifiesto que la composición cualitativa es idéntica para ambas, y además se mantienen inalterada a lo largo del tiempo. El descenso paulatino y homogéneo de la concentración individual de pigmentos, a medida que avanza la etapa de maduración, es lo que provoca los cambios de color aparente de los frutos. A partir del estado de pintonas, las clorofilas decrecen más rápidamente que los carotenoides, dando paso a otro tipo de compuestos coloreados: las antocianinas Year     1986 Authors    Paganuzzi V Title    Utilidad de la determinación de esteroles y eritrodioles para individualizar el origen de los aceites de oliva vírgenes por métodos quimiométricos Journal    Olivæ, 4, 19-22 Keywords    aceites; sterol; Abstract    Year    1986 Authors    Paganuzzi V Title    Utilitá della determinazione di steroli ed eritrodiolo nella individuazione dell'origine degli oli di oliva vergini mediante metodi chemiometrici Journal    Rivista Italiana delle Sostanze Grasse, 63, 543-549 Keywords    olive oil; sterols; Abstract    Vengomo confrontati le composizioni steroliche ed i contenuti in eritrodiolo di oli d'oliva vergini appartenenti alle stesse classi di acidità oleica (inferiore ad 1%; tra 1 e 3 %, oltre 3%) e provenienti da tre diversi Paise (Grecia, Spagna, Tunisia). Ció allo scopo di evidenziare l'utilità di queste determinazionei analitiche nella individuazione dell'origine degli oli di oliva attraverso l'applicazione di metodi chemometrici. A questo fine in componenti dotati del maggior peso de classificazione sono risultati: il campeesterolo, il beta-sitosterolo (ovvero il delta-5-avenaterolo) e l.'eritrodiolo. Year     1986 Authors    Gasparoli A; Fedeli E; Manganiello B Title    Olio vergine di oliva: valutazione dei caratteri roganolettici attraverso tecniche strumentali Journal    Rivista Italiana delle Sostanze Grasse, 63, 571-582 Keywords    Aceite de oliva virgen; Atrojado; avinado; Defectos; rancio; Abstract    The authors studied the reply of experimental methods to the evaluation of some defects relevant to the virgin olive oil volatile compounds. By means of head space-GC some components are evidenced that could be connected with ' stantio '; ' avinato ' and ' rancid ' defects this last confirmed by HPLC analysis. The data obtained from the evaluation of some market samples are compared with the sensorial evaluation of a tasters panel. Year     1986 Authors    López Sabater MC; Boatella J; De la Torre Boronat MC Title    Application de l´analyse discriminante à la différenciation d´huiles de différentes variétés Journal    Revue Francaise des CORPS GRASS, 33, 65-67 Keywords    variety; olives; discriminant analysis; fatty acids; Abstract    Using discriminant analysis 51 samples of different varieties of olives cultivated in Catalonia (Spain) have been classified. The data used in this analysis are the percentage of 7 fatty acids (7 variables). The most discriminant acids are palmitic; stearic, linoleic and linolenic. These four variables allow to classify correctly 96.1 % of samples. Year    1986 Authors    Gutiérrez González-Quijano R; Gutiérrez Rosales F Title    Método rápido para definir y clasificar el color de los aceites de oliva vírgenes Journal    Grasas y Aceites, 37, 282-284 Keywords    aceites; color; Abstract    Year    1987 Authors    Eddib O; Nickles G Title    Elucidation of Olive Oil Classification by Chemometrics Journal    Analyst, 112, 391-395 Keywords    chemometrics; gas chromatography; olive oil; Abstract    Olive oils from Libya; Tunisia and Turkey were analyzed by gas chromatography using capillary columns (Silar 10C - SiO2-Treated surface) with flame-ionization detection. Data on italian olive oils were abstracted from the literature. Both sets were stored and converted into a computer- compatible format. The data were statistically treated by FASCLUS and SCATTER methods contained within the G3D procedures of the SAS computer software package. After suitable processing, canonical variables were statistically established from the data sets for the tested oils, leading to the reliable discrimination of virgin and refined oils. It appears that the G3D system is far better than PLOT representation at discrimination. Five unknowns were examined for their authenticity and were classified as expected. The fatty acid methyl ester database was convenient for chemometric techniques and is suitable for sample identification. Year    1987 Authors    Solinas M Title    Analisi HRGC delle sostanze fenoliche di oli vergini di oliva in relazione al grado di maturazione e alla varietà delle olive Journal    Rivista Italiana delle Sostanze Grasse, 64, 255-262 Keywords    HRGC; olive; Abstract    Sono state determinate per GLC su colonna cappillare di SE52 le sostanze fenoliche di oli estratti in microoleificio da olive di diverse varietá; coltivate nella stessa area aziendale.I resultati ottenuti hanno messo in evideza la presenza qualitativamente constance di alcune sostanze caractteristiche, pur con una variabilitá in funzione del facttore varietá delle olive. É stato accertato, altresi, che alcuni rapporti fra taluni costituenti o gruppi di essi si mantengono costanti per amplia intervallo di tempo, indipendentemente dall'evoluzione della maturazione di parametri caratteristici della varietá delle olive. Year    1987 Authors    Solinas M; Marsilio M; Angerosa F Title    Evoluzione di alcuni componenti dell' aroma degli oli vergini di oliva in relazione al grado di maturazione delle olive Journal    Rivista Italiana delle Sostanze Grasse, 64, 475-480 Keywords    Aroma; Head space technics; HPLC analysis; olive; olive ripening; virgin olive oils flavor; Abstract    Su campioni di olive della varietá Dritta; raccolte dalla metà di ottobre fino alla fine di gennaio é stato deteminato l'indice di maturazione in funzione del tempo, applicando la metodica dellastazione agronomica di Jaén (Spagna) il rapporto tra gli assorbimenti specttrofotometrici a 665 e 525 nm ed il rapporto acido malico/acido citricoParallelamente sono stati determinati i componenti della frazione volatile degli oli risulta mediante analisi GCL capillare dello 'espacio di testa' e HPLC dei carbonili volatili, degli alcoli volatili e dei compositi insaturi coniugati volatili.I risultati ottenuti hanno messo in evidenza che lo stato di pigmentazione delle olive non puó essere messo in correlazione assoluta, per questa varietá, con la evoluzione di alcuni componenti della frazione volatile ed in particolare con lándamento della 2-esenale, dellaesanale,della epttanale, di alcuni alcoli volatili e del composti insaturi coniugati. Pertanto attraverso la pigmentazione delle olive non é possibile individuare lo stato di maturazione ottimale per ottenere oli di elevata qualitá. Year    1987 Authors    Graciani Constante E Title    Caracterización del aceite de oliva virgen español. II. Su composición en triacilgliceroles por cromatografía líquida de alta eficacia Journal    Grasas y Aceites, 38, 294-302 Keywords    high-performance liquid chromatography; Virgin olive oil (composition); analysis of triacylglycerols; Abstract    The triacylglycerol composition of 134 Spanish olive oil samples from two oleicole seasons and 19 oleicoles regions; which can report the national production of this oil, is qualitatively an quantitatively studied. The selectivities of triacylglycerols of Spanish olive oil referred to trioleine, the confidence limits of its quantitative determinations and the limits, maximum and minimum, between the composition in every of them varies for the different tested oils, are established. The distribution functions of the percentages of every main triacylglycerol which are present in Spanish olive oil are reported. Year    1987 Authors    Leardi R; Paganuzzi V Title    Caratterizzazione dell'origine di oli di oliva extravergini mediante metodi chemiometrici applicati alla frazione sterolica Journal    Rivista Italiana delle Sostanze Grasse, 64, 131-136 Keywords    extra virgin olive oil; sterols; Abstract    A multivariate analysis performed with different methods on a dataset formed by extra virgin oils imported from Greece; Spain and Tunisia shows that the information brought by the sterolic fraction, together with the acidity, can be used to discriminate quite efficaciously the 3 examined categories (percent of correct predictions higher than 85%). This result does not change even when the multivariate analysis is performed on a quite reduced  of variables (5 out of 12). Year    1987 Authors    Firestone D Title    Control of Olive Oil Adulteration and Misbranding in the United States Journal    Rivista Italiana delle Sostanze Grasse, 64, 293-297 Keywords    Adulteration; control; olive oil; Abstract    Olive oil imports to the U.S. have been growing over the past several years; from 28,000 metric tons (MT) in 1981 to 44,000 MT in 1985. However, a survey by the Italian Experiment Station for the Fat and Oil Industry in Milan of olive oil products available in 1982 in the U.S. demonstrated that many olive oil products contained undeclared esterified olive oil as well as undeclared olive husk oil and seed oils. These findings led to an FDA regulatory program initiated in 1982 to control olive oil adulteration and mislabeling. Surveys were conducted by FDA in 1983-84 and 1985-86 The 1985-86 survey showed an overall improvement in proper labeling of various olive oil products. Tighter control by exporting countries and continued surveillance in the U.S. are required to eliminate adulteration of olive oil. Year    1987 Authors    Kapoulas VM; Andrikopoulos NK Title    Detection of Virgin Olive Oil Adulteration with Refined Oils by Second-Derivative Journal    Food Chemistry, 23, 183-192 Keywords    refined oils; spectrophotometry; Virgin olive oil; Abstract    Weak adsorption maxima of conjugated tetranoic systems (285-315 nm) can be quantitated by second-derivative spectrophotometry. The distance of two consecutive extremes (maximum-minimum) of the second-derivative reflection at 315 nm; measured in units of absorptivity (DK315) shows the most characteristic differences between virgin olive oil and refined olive, olive kernel and seed oils. The ranges of DK3151% values were found to be 0.008--0.015 and 0.010--0.030 for virgin olive oils of the last and older crops, respectively, whereas DK33151% values of refined olive and olive kernel oils exceed 0.450 and 0.990, respectively. It is demonstrated that 5% adulteration of virgin olive oil by refined oils may be detected effectively by this technique. Year    1987 Authors    Tsimidou M; Macrae R; Wilson I Title    Authentication of Virgin Olive Oils Using Principal Component Analysis of Triglyceride and Fatty Acid Profiles: Part 1-Classification of Greek Olive Oils Journal    Food Chemistry, 44, 227-239 Keywords    fatty acid; Greek olive oil; statistics; triglyceride; Abstract    A method is described for the chromatographic separation and quantitative determination of phenolic compounds in virgin olive by high-performnce liquid chromatography (HPLC) using gradient elution. For the determination of individual compounds molar absorptivities at 280nm are calculated. A technique based on the use of four external standards (tyrosol; vanillic acid, syringic acid, o-coumaric acid) is applied in order to minimize errors due to different lmax and e280. The method was applied successfully to olive oil samples. Year    1987 Authors    Casadei E Title    Primi risultati sulla ricerca di adulterazione degli oli di oliva per aggiunta di olio di nocciole o oli esterificati mediante analisi dei trigliceridi Journal    Rivista Italiana delle Sostanze Grasse, 64, 373-376 Keywords    Adulterations of olive oil; Abstract    The triglycerides of refined olive and hazel-nut oil has been studied by HPLC. Four significant indices; obtained by relation of poly-unsaturated triglycerides, were fixed to detect adulterated and misbranded olive oil products with hazel-nut oil, in minimum quantity of 25%. This method is appropriate even to detect adulterated olive oil with esterified oil. Year    1987 Authors    Mariani C; Fedeli E; Morchio G Title    Sul contenuto di eritrodiolo assoluto quale possibilità di individuare il sansa nell'olio di oliva Journal    Rivista Italiana delle Sostanze Grasse, 64, 359-363 Keywords    detect olive husk oil; olive oil; Abstract    The official method for erythrodiol determination is based on the relative per cent of the same in comparison with sterols content. This per cent is not sufficient to suitably determine the different quantity of terpenic dialcohols really present in the various kinds of olive oil in that their sterols content; acting as a term of comparison, is different. Year    1987 Authors    Mariani C Title    I problemi del controllo di qualitá Journal    Rivista Italiana delle Sostanze Grasse, 64, 325-333 Keywords    The problems of quality control; Abstract    The present work examines some aspects relevant to fatty matter analysis. The problems connected with the matrix characterization and the fast and simplified methods recently published are examined in detail. The possibility of establishing on operational sequentiality based on the example of other analytical sectors is shown. Year    1987 Authors    Derde MP; Buydens L; Guns C; Massart DL Title    Comparison of Rule-Building Expert Systems with Pattern Recognition for the Classification of Analytical Data Journal    Analytical Chemistry, 59, 1868-1871 Keywords    Building; expert systems; Pattern recognition; classification; Abstract    Two expert systems of the rule-building type; TIMN and EX - TRAN, are compared with pattern recognition methods for the classification of olive oils of different origins. Both expert systems are more user-friendly than the pattern recognition programs and TIMM yields slightly better results than nearest neighbors classifiers and linear discriminant analysis. Year    1987 Authors    Solinas M; Angerosa F; Cucurachi A Title    Connessione tra prodotti di neoformazione ossidativa delle sostanze grasse e insorgenza del difetto di ranciditá all'esame organolettico. Nota 2. Determinazione quantitativa Journal    Rivista Italiana delle Sostanze Grasse, 64, 137-145 Keywords    oxidation; Rancidity; Abstract    É stata effettuata de la determinazione quantitativa dei composti volatili responsabili della ranciditá degli oli di oliva; rilevabile mediante esame oranoleptico. A tal fine la frazione volatile esttrata per strippagio con azoto a 37ºC é stata analizzata per GLC capillare e per HPLC dei fenildrazoni dei carbonili e dei composti insaturi coniugati rivelati a229nm, In parallelo è stato effettuato l'esame organolettico del campioni di olio da un Panel di asseggiatori. I resultati della ricerca hannomesso in evidenza che i composti carbonilici più direttemente correlabili con la ranciditá sono: la 2-pentenale,l'esanale, la 2-eptenale, l'eptanale, la 2-ottenale,l'ottanae e la nonanale. Di essi,´iú indicativi del processo sono la 2-pentenale e la 2-eptenale; la sglia di apparizione della ranciditá coincide con la presenza nell'olio di 0,5 ppm della prima e di 1,5 ppm della seconda. Year    1987 Authors    Aparicio López R; Albi T; Lanzón A; Navas MA Title    SEXIA Journal    Grasas y Aceites, 38, 9-14 Keywords    artificial intelligence; expert system; Multivariant analysis; olive oil identification; Abstract    The SEXIA -an Expert System to the olive oils identification according to the olive variety or/and the Denomination of Origin- is been currently developed at the Instituto de la Grasa. This paper is intended to propose a new methodological approach to distinguish among olive oils of several Spanish olive grove zones with the minimum  of chemical parameters. The paper describes and illustrates in detail; for instance, the percentages of correct classifications, the chemical parameters of the olive oil analyzed and their contributions to the discriminant analysis, the mistakes on the identifications, etc. All of them are a part of the Data Base of SEXIA. Finally, promising directions for future research are presented in the conclusions. Year    1988 Authors    Aparicio López R Title    Characterization of foods by inexact rules: the SEXIA expert system Journal    Journal of Chemometrics, 3, 175-192 Keywords    certainty factors; evidence; expert systems; plausibility; Abstract    SEXIA is an expert system that uses a new methodological approach to identify foods; particularly olive oils according to varieties, olive zones and denominations of origin. The methodological approach provides identification tools, associating a confidence degree or a belief interval to the final hypotheses. The certainty factor and the Dempster-Shaffer theory, with some modifications, have been implemented in SEXIA. The computer can work with 50 chemical parameters whose data have previously been acquired by the food analyst via a dialogue in the Spanish language. The system has been verified with 144 olive oil samples. In this paper some results obtained for distinguishing the Arbequina variety from other varieties using SEXIA and the BMDP stepwise discriminant analysis program are presented. Finally, promising directions for future research are suggested. Year    1988 Authors    Di Giovacchino L; Mascolo A Title    Incidenza delle tecniche operative nell,estrazione dell,olio dalle olive con il sistema continuo Journal    Rivista Italiana delle Sostanze Grasse, 65, 283-289 Keywords    expert system; olive oil; Abstract    During the olive harvests of 1983-84-85 oil extraction tests were made using the percolation-centrifugation system. The duration of the kneading process and the oil/solids ratio of the olive paste were varied and some additives were mixed with the paste to help the extraction process. The results obtained show that the duration of the kneading phase affects the yield of the extraction process especially when the olive paste is 'difficult '; in which case it becomes necessary to prolong the operation time. The results obtained by varying the oil / solids ratio of olive paste show that with 'easy' olives it's possible to extract oil from pitted olive paste (higher oil / solids ratio), while with ' difficult ' olives higher extraction yields are obtainable when the ratio is lowered by adding virgin olive husk. The results obtained processing olive paste treated with additives show that enzymes only aid in the extraction of olive oil even when the dosage is low. Year    1988 Authors    Dobarganes García MC; Pérez Camino MC Title    Fatty acid composition: a useful tool for the determination of alteration level in heated fats Journal    Revue Francaise des CORPS GRASS, 2, 67-70 Keywords    fatty acid; Heated fat; Abstract    In this paper; 3 different methods to define both the percentage of non-altered methyl ester and the loss of different fatty acid during heating are described. The results of the application of these methods to palm, olive, sunflower and soybean oils with different thermoxidative levels are discussed. Year    1988 Authors    Fellat-Zarrouck K; Bouteiller JC; Maurin R Title    Recherche par CLHP de quelques adultérations de l´huile d´olive par des huiles de graines Journal    Revue Francaise des CORPS GRASS, 33, 383-385 Keywords    Adultération d'huile d'olive; Abstract    HPLC quantitative analysis of triglycerides in some seed oils allows the determination of polyunsatured samples; soya and sunflower oils contains an important percentage of trilinoleoylglycerol (23 to 43%) soya oil contains also dilinoleoyllinolenoyl - rac - glycerol. Pure olive oil is free from these polyunsaturated triglycerides. Thus; HPLC determination of polyunsaturated triglycerides in olive oil is an interesting method to show up adulteration by these seed oils; the accuracy is not less than 1%. Year    1988 Authors    Solinas M; Angerosa F; Marsilio M Title    Indagine su alcuni componenti dell' aroma degli oli vergini di oliva in relazione alla varietà delle olive. Journal    Rivista Italiana delle Sostanze Grasse, 65, 361-368 Keywords    Head space technics; volatile components; HPLC analysis; Olive variety; Aroma; olive; Abstract    Su campioni di oli estratti da olive di dieci varietá locali ed importate (Dritta; Nebbio, Castiglionese, Carboncella, Leccino, Caroleo, Grossa di Cassano, Frantoio, Maurino), coltivate in ambientepedoclimatico omogeneo e campionate negli stessi periodi di tempo, sono state condotteanalisi HPLC dei carbonili volatili, degli alcoli volatili, dei composti insaturi coniugati volatili. I risultati ottenuti hanno messo in evidenza che é possibile individuare nellánalisi dello spazio di testa picchi esclusivi ed indicativi della provenienza e la 2-esenale, di per sé ed in rapporto alla frazione aldeica complessiva, è una caratteristica varietale. Fra gli alcoli volatili ne sono stati individuati alcuni (probabilmente propanoli, butanoli,amilici,2-esenolo,esanolo,eptanolo) presenti in percentuali correlabili con la varietà delle olive originarie. Infine, L'analisi HPLC dei composti insaturi coniugati evidenzia un gruppo di pichi che presentano un contenuto nell'olio assoluto e relativo alla 2-esenale, chiaramente dipendente dalla varietà. Year    1988 Authors    Firestone D; Carson KL; Reina RJ Title    Update on Control of Olive Oil Adulteration and Misbranding in the United States Journal    Journal of the American Oil Chemists Society, 65, 788-792 Keywords    control; olive oil; Adulteration; Abstract    The Food and Drug Administration has carried out a regulatory program since 1982 to control olive oil adulteration and mislabeling in the U.S. Analysis of imported and domestically packaged olive oil products and inspection of domestic packers have significantly reduced the presence of undeclared esterified olive oil in olive oil products. Undeclared esterified olive oil was present in 13% of olive oils examined in a 1985-86 survey; compared to 65% in a 1983-84 survey. Undeclared olive pomace oil and seed oils continue to require surveillance in a continuing effort to eliminate olive oil adulteration. Year    1988 Authors    Mattei A; Stella C; Osti M Title    Olio extra vergini di oliva e componenti polari minori: influenza dei sistemi e delle condizioni di estrazione Journal    Rivista Italiana delle Sostanze Grasse, 65, 575-579 Keywords    Extra virgin olive oil and minor polar components; Abstract    The A.A. began a research regarding minor polar components of extra virgin olive oil. The influence of extraction plants over the content and distribution of CMP was analyzed. The variation of the same components during the storage was investigated too. It appears quite clear that the change in the CMP content is related to hydrolytic reaction that continue during the oil storage. Year    1989 Authors    Gutierrez F; Albi MA; Palma R; Rios JJ; Olías JM Title    Bitter Taste of Virgin Olive Oil: Correlation of Sensory Evaluation and Instrumental HPLC Analysis Journal    Journal of Food Science, 54, 68-70 Keywords    bitter components; HPLC analysis; sensory evaluation; bitter taste; Virgin olive oil; correlation; analysis; Abstract    A method for the extraction by C18 columns and HPLC analysis of bitter components of virgin olive oils was developed. Factorial design showed the suitability of using two columns and three HPLC analyses per sample. An equation obtained by multiple regression analysis; related bitterness with the area of peaks, which explained 92% or variance. Year    1989 Authors    Gutiérrez Rosales F Title    Determinación de la estabilidad oxidativa de aceites de oliva vírgenes: Comparación entre el método del Oxígeno Activo (A.O.M.) y el método Rancimat Journal    Grasas y Aceites, 40, 1-5 Keywords    active oxygen method; method (comparison); Rancimat method; stability; virgin olive oil; Abstract    Se hace un estudio comparativo; sobre 26 muestras de aceites de oliva vírgenes, entre el método normalizado del Oxigeno Activo (AOM) y el método Rancimat, basado en la determinación conductimétrica de los productos volátiles de degradación. Los resultados obtenidos muestran que hay una correlación muy buena entre ambos métodos. El método Rancimat ofrece una alternativa real para la determinación de las estabilidades oxidativas debido al apreciable ahorro de tiempo al trabajar en continuo. Year    1989 Authors    Armanino C; Leardi R; Lanteri S Title    Chemometric Analysis of Tuscan Olive Oils Journal    Chemometrics and Intelligent Laboratory Systems, 5, 343-354 Keywords    Abstract    The chemical information (fatty acids; sterols, triterpenic alcohols) on 120 olive oil samples from Tuscany, Italy, collected in 88 different areas of production, was evaluated by display methods and cluster analysis. Inside this small region of varied orography, four groups of similar samples were detected and some relationships with the geographic profile were revealed by using a CAD package to produce effective geographical representations of variables, eigenvectors and clusters. Year    1989 Authors    Morchio G; Di Bello A; Mariani C; Fedeli E Title    Individuazione di particolari oli rettificati in oil vergini di oliva Journal    Rivista Italiana delle Sostanze Grasse, 66, 251-257 Keywords    refining; Abstract    Up until today analysis by UV specific extinction values has been successfully used to differentiate between refined and blended olive oils from virgin olive oils. However; lately appeared on the national market imported refined oils whose characteristics of negligible UV absorption have values very similar to those of virgin oils. With the present works we are putting forward two alternative methods to spectrofotometric measurements in order to identify the refined oils with a low UV absorption blended (5-10%) with virgin oils. Its sensitivity is believed to be sufficient in the commercial sector to act as a deterrent to the diffusion of the above blends. Year    1989 Authors    Mínguez-Mosquera MI; Garrido FJ Title    Chlorophyll and Carotenoid Presence in Olive Fruit (Olea europaea) Journal    Journal of Agricultural and Food Chemistry, 37, 1-7 Keywords    chlorophyll; carotenoid; olive; Olea europaea; Abstract    The high lipids content of olive fruits infers an interference in chlorophyll isolation and identification. The use of phase separation between hexane and N; N-dimethylformamide permits obtaining a chloroplast pigment extract free of fatty matter. In fact, n,N-dimethylformamide has been proven to be a good solvent for the extraction of these pigments as it does not give rise to alteration in the chlorophyll molecule. The study of chloroplast pigments (chlorophylls, carotenoids) in fruits of Hojiblanca and Manzanilla olive varieties has shown that the qualitative composition is the same for both and does not change with maturation time. During the growth and development stages, a gradual and homogeneous decrease is observed in the individual concentration of both chlorophylls and carotenoids. In all phases, Hojiblanca variety has greater wealth of pigment than Manzanilla. Year    1989 Authors    Lanzón A; Cert A; Albi T Title    Detección de la presencia de aceite de oliva refinado en el aceite de oliva virgen. Journal    Grasas y Aceites, 40, 385-388 Keywords    refined olive oil; stigmasta-3;5-diene; Virgin olive oil; Abstract    In refined olive oils; significant amount (3-100 ppm) of stigmasta-3,5-diene has been detected. On the other hand, in virgin olive oils, the quantity of this compound is negligible. Therefore, a analytical method based on the stigmasta-3,5-diene determination has been developed. This procedure permits, in the most unfavoured case, the detection of minor amounts (1% or less) of refined oil in virgin olive oil. Year    1990 Authors    Cortesi N; Provellini P; Fedeli E Title    I Triglycerides of natural oils. Note1 Journal    Rivista Italiana delle Sostanze Grasse, 67, 69-73 Keywords    triglycerides; natural oils; Abstract    Triglycerides are among the most important constituents of fats and oils. By utilizing a computer program the triglycerides composition according to the 1;3-random 2-random distribution or full random distribution of an oil or fat can be calculated starting from the fatty acids composition as determined by GLC. The calculated data are compared to those experimentally produced by utilizing a HPLC method; the comparison is done on ECN classes or on individual triglyceride species. The comparison consents to evaluate deviations from the accepted distribution rules and the existence of mixtures, in a given oil, of oil of different botanical origins. The methodology is very useful to discover the presence of foreign oils in olive oil as well as to show the presence of esterified oils. Year    1990 Authors    Nergiz C; Ünal K Title    The Effect of Extraction systems on Triterpene Alcohols and Squalene Content of Virgin Olive Oil Journal    Grasas y Aceites, 41, 117-121 Keywords    extraction system; Squalene (content in); stability; Triterpene alcohol (content in); Virgin olive oil; Abstract    Influencias de los sistemas de extracción sobre el contenido en alcoholes triterpénicos y escualeno de oliva virgen. Year    1990 Authors    Mesa JAG; Linares P; Luque de Castro MD; Valcárcel M Title    Direct automatic determination of polyphenols in olive oils in the aqueous phase of a flow-injection liquid-liquid extraction system without phase separation Journal    Analytica Chimica Acta, 235, 441-444 Keywords    polyphenols; olive oil; extraction; Abstract    A method the determination of polyphenols in olive in which the analytes are extracted the aqueous phase by a liquid-liquid extraction system based on the use of a flow direction is proposed. Nome of typical units for this continuous separation technique are required by the proposed configuration. The analytes can be determined in the range over which polyphenols normally occur in these samples (100-900 mg ml-1) with better precision (2.8-4.0% vs. 6%) and sampling frequency (2.8 h-1 vs. 0.5 h-1) and sample (>1g vs. 30g) and reagent consumption than by the conventional method. Year    1990 Authors    Passaloglou-Emmanouilidou S Title    A comparative study of UV spectrophotometric methods for detection of olive oil adulteration by refined oils Journal    Zeitschrift für Lebensmittel Untersuchung und-Forschung, 191, 132-134 Keywords    olive; Adulteration; Abstract    UV spectrophotometric measurements on hundreds of virgin olive oils and refined vegetable oils have shown that a previous method for evaluating the absorption maxima at 315 nm by calculation an Rs value (ratio of slopes of absorption curve in both sides of 315 nm) may lead to false conclusions concerning possible adulteration of virgin olive oils by refined olive; olive residue or seed oils. It was found that deltaK3154% values, obtained directly from the UV spectra, are much more reliable estimates of conjugated tetraene absorption a 315 nm, without affecting the sensitivity of the method. Year    1990 Authors    Lentza-Rizos C; Avramides EJ Title    Determination of Residues of Fenthion and its Oxidative Metabolites in Olive Oil Journal    Analyst, 115, 1037-1040 Keywords    fenthion residue determination; olive oil; organophosphorus pesticide; oxidized metabolite; Abstract    A method is described for the determination of residues of fenthion and its oxidative metabolites in olive oil. After extraction; the residues are oxidized with potassium permanganate to fenthion sulphone and fenthion oxon sulphone and determined by gas-liquid chromatography using nitrogen - phosphorus detection. The method is both simple and sensitive. Year    1990 Authors    Mariani C; Venturini S; Fedeli E Title    Sulla presenza di prodotti alogenati volatili negli oli vergini di oliva Journal    Rivista Italiana delle Sostanze Grasse, 67, 239-244 Keywords    Virgin olive oil; volatile halogenated products; Abstract    The presence in some virgin olive oils of chlorinated solvents as trichloroethylene is widely accepted; nevertheless other volatile halogenated compounds as chloroform; bromodichloromethane, dibromochloromethane and tribromomethane may be present. The presence of these compounds in waters, in particular in the ones submitted to potabilisation by chlorination, is widely documented; it is possible that these compounds are transferred from the water to the oil during processing operations. The Authors set up the operative conditions for the determination of these products in the oils in presence of trichloroethylene and tetrachloroethylene, determination not possible by the official methods now available. Year    1990 Authors    Cimato A; Sani G; Mattei A; Osti M Title    Cultivars and environment as regulating factors in polyphenol and tocopherol contents of the Tuscan Oil Journal    Acta Horticulturae, 286, 457-460 Keywords    Abstract    Tuscan olive oils contain different levels of polyphenols and tocopherols depending on the degree of fruit ripeness; the cultivar and the area of origin. From 3 November 1988 to 18 December 1989, samples of olives of the cultivars 'Frantoio', Leccino' and ' Coratina' were harvested in two climatic areas of Tuscany (Grosseto and Florence). During the first period of harvesting polyphenol and tocopherol levels were higher, irrespective of environment and cultivar, and gradually declined as the fruits ripened. More complex variations were seen when the polyphenol and tocopherol values were related to production area or cultivar. Year    1990 Authors    Frega N; Bocci F; Lercker G Title    The HRGC determination of triglycerides Journal    Italian Journal of Food Science, 4, 257-264 Keywords    triglycerides; HRGC; Abstract    Triglyceride determinations are presently performed using gas chromatographic (HRGC) and liquid chromatographic (HPLC) separations based both on the total  of carbon atoms and on the degree of unsaturation of their corresponding fatty acids. The HRGC ' TAP ' column (Chrompak) can separate triglycerides from natural sources. The application of this technique to the total lipid analysis of a virgin olive oil gave good repeatability. The coefficient of percentage variation was between 2-7 % for the quantitative evaluation of the main HRGC peaks (1-42 % of relative amount). The presence of trilinolein in all samples of virgin olive oils was below of 0.3 %; while in the seed oils a high amount of this triglyceride was present. The power of separation characteristic of the TAP column was utilized for the triglyceride determination of several natural oils and lipids. The results relative to some different virgin olive oils show a rather constant quantitative composition, characteristic of the lipid substrate. Year    1990 Authors    Cruz Madueño E Title    El orujo de aceituna Journal    Alimentación; Equipos y Tecnología, 1-27 Keywords    Pomace oil; Abstract    Se estudia la composición química del orujo graso de aceituna; así como la del aceite extraído, comparándose,en relación con sus componentes mayoritarios y otros de naturaleza más especifica, con el aceite de oliva. Por otro lado se hace una breve revisión de los métodos analíticos que actualmente, se llevan a cabo en la práctica para su valoración, y se destaca la necesidad de una normativa oficial que complemente a las ya existente. Year    1990 Authors    Grob K; Lanfranchi M; Mariani C Title    Evaluation of Olive Oils Through the Fatty Alcohols, the Sterols and Their Esters by Coupled LC-GC Journal    Journal of the American Oil Chemists Society, 67, 626-634 Keywords    Coupled LC-GC; minor components of olive oil; olive oil; sterol fractions; wax esters; Abstract    The analysis of the fatty alcohols; the wax esters, the free and the esterified sterols, as well as that of minor components provides a wealth of information about the quality of an oil or fat, its pretreatment and admixture with other oils. Some results obtained by an easy, nearly fully automated method are shown for olive oils. More specific information is obtained than by the previous saponification methods. Year    1990 Authors    Mínguez-Mosquera MI; Gandul Rojas B; Garrido Fernández J; Gallardo-Guerrero ML Title    Pigments Present in Virgin Olive Oil Journal    Journal of the American Oil Chemists Society, 67, 192-196 Keywords    pigments; Virgin olive oil; Abstract    The qualitative and quantitative control of pigments in ripe olives and in extracted virgin olive oil has increased our knowledge of the influence on these compounds in the areas of ripening of the fruit; storage time in the factory and the oil extraction process. as the harvesting time of the fruits increases, pigment content decreases. During storage, the presence of lipoxigenase has been detected, as well as a considerable decrease in chlorophylls and a small decrease in carotenoids, During the extraction process, the chlorophyllic fraction is destroyed in the greater part, and although the carotenoid fraction is also affected, its concentration increases in the oil with respect to that in the fresh fruit. In the pigment degradation, in addition to the acid-catalyzed reaction, the presence of lipoxigenase suggests a role for this enzyme. Year    1990 Authors    Marini D; Grassi L; Balestrieri F; Pascucci E Title    Analisi spettrofotofluorimetrica dell'olio di oliva. Possibilitá di applicazione Journal    Rivista Italiana delle Sostanze Grasse, 67, 95-99 Keywords    Spectrophotofluorimetric; Abstract    Commercial 'olive oils' consist of mixtures of virgin and refined olive oil but the olive oil amount is not fixed. To this purpose; the authors have verified the possibility to use the spectrophotofluorimetry for the acknowledgment and assay of virgin olive oil in mixture with refined oil. Year    1990 Authors    Montaño A; Sánchez AH; Rejano L Title    Rapid quantitative analysis of headspace components of green olive brine Journal    Journal of Chromatography, 521, 153-157 Keywords    analysis; green olive brine; headspace; headspace components; olive; Abstract    In order to study the complex biochemical transformations which take place during the controlled fermentation of vegetables; it is important to have analytical methods available that allow the determination of vegetables, it is important to have analytical methods available that allow the determination of the main compounds involved. The sugars and the majority of organic acids (fructose, glucose, mannitol, sucrose, lactic acid, acetic acid, malicacid) can be satisfactorily determined by high-performance liquid chromatography[1]. Ethanol, another important component, can also be determined by this technique [2] but, owing to its volatily, gas chromatography (GC), and particularly the headspace technique (HSGC), is more appropriate [3]. This paper describes a simple, rapid method for the simultaneous determination of ethanol and other volatile components in brines of fermented vegetables by HSGC: The study was centered on green table olives,which, together with cucumbers, cabbages and peppers, account for the largest  of vegetables and fruits commercially brined and fermented in the West [4]. Year    1990 Authors    Mínguez-Mosquera MI; Garrido FJ; Gandul Rojas B Title    Quantification of Pigments in Fermented Manzanilla and Hojiblanca Olives Journal    Journal of Agricultural and Food Chemistry, 38, 1662-1666 Keywords    pigments; Hojiblanca; olives; Abstract    The color change observed in the fruits of the table olive during the process of lactic fermentation is confirmed as due exclusively to the structural modification of pigments; caused by action of the enzyme chlorophylls and the progressive acidity of the medium. The qualitative and quantitative knowledge of the pigments present in the fermented fruit has made the perfecting of a rapid spectrod-photometric method for the evaluation of the principal fractions of pigment possible. From the absorption spectrum of the crude extract, the different fractions are calculate at the following wavelengths: total pigments at 406nm, carotenoids at 476nm, and chlorophyll derivates a 668nm. There is a good correlation between pigment content and fruit color. Year    1990 Authors    Todeschini R; Velata A; Cozzoli O; Fedeli E; Daghetta A Title    Applicazioni chemiometriche allo studio delle correlazioni tra valutazioni sensoriali e dati chimico-fisici di oli exta vergini di oliva Journal    Rivista Italiana delle Sostanze Grasse, 67, 553-558 Keywords    valutazione sensoriali di extra vergini di oliva; Abstract    L'insieme multivariato di dati chimico-fisici e sensoriali ottenuto dall'analisi di 74 oli extra vergini di oliva èstato studiato con alcune tecniche chemometriche allo scopo di ricercare informazioni utili alla preveditá del giudizio sensoriale in funzione dei risultati analitici. Le diverse prove effetuate hanno messo in luce difficoltá nella completa correlazione dei due tipi di variabili; essenzialmente attibuibile ad effetti di non linearitá. Sulla base di questi risultati appare rilevante uno sviluppo di questo studio utilizzando anche tecniche non linare. Year    1991 Authors    Guth H; Grosch W Title    A Comparative Study of the Potent Odorants of Different Virgin Olive Oils Journal    Fatty Science Technology, 93, 335-339 Keywords    Virgin olive oil; flavour; odour notes; odorants; Abstract    The flavour of virgin olive oil was investigated by means of an aroma extract dilution analysis. A comparative study of four oil samples differing in the flavour; indicated that the following odorants were mainly responsible for the odour notes given in brackets: (Z) -3-hexenol, hexanal, (E)-2-hexenal and (Z)- 3- hexenal (green), ethyl 2- methylbutyrate, (Z)- 3-hexenyl acetate and ethyl cyclohexanoate (fruity), (E,E)-2,4-decadienal, (E)- and (Z) -2-nonenal (fatty) and 4-methoxy-2-methyl-2-butanethiol (black currant-like). Year    1991 Authors    Alberghina GCaruso L; Fisichella S; Musumarra G Title    Geographical Classification of Sicilian Olive Oils in Terms of Sterols and Fatty Acids Content Journal    Journal of the Science of Food and Agriculture, 56, 445-455 Keywords    areas of production; classification; Etna olive oils; fatty acids; Principal components analysis; Sicilian olive oils; sterols; Abstract    The sterol and fatty acids contents of 22 extra virgin olive oil samples produced in the Etna area and in other areas of Sicily were determined. Principal component analysis (PCA) of these data `provided a'scores' plot were samples produced in the Etna area were clearly grouped and unknown samples could be classified according to their geographical origin. This classification was confirmed by the residual standard deviation values of all samples fitted into a disjoint principal components model derived from Etna oils only. The above results suggest that the DOC (denominazione di origine controllata) origin mark for Etna extra virgin olive oils can be attributed on the basis of their sterols and fatty acids contents by means of PCA. Year    1991 Authors    Mariani C; Bondioli P; Venturini S; Fedeli E Title    Sulla formazione di acidi grassi trans nel processo di raffinazione dell´olio di oliva lampante Journal    Rivista Italiana delle Sostanze Grasse, 68, 455-459 Keywords    Fatty Acids Lampant Olive Oil; trans; Abstract    The use of strong operating conditions during refining process; with particular reference to the bleaching and deodorizing steps may result in great changes on fatty matter structure. One of these effects is trans fatty acids formation. In this work results of a systematic research about the formation of said compounds in bleaching and deodorizing lampante olive oil are shown. The obtained data indicate that the effects of these operations on trans fatty acids formation, if carried out in strong operating conditions, are evident and easily detectable. Year    1991 Authors    Fiorino P Title    Maduración de las Aceitunas y Variaciones de algunos Componentes del Aceite Journal    Olivæ, 35, 25-33 Keywords    maduración de las aceitunas; Abstract    Year    1991 Authors    Aparicio López R; Ferreiro L; Rodríguez JL Title    Caracterización de alimentos combinando reglas de decisión relacionales y lineales. Una aplicación al aceite de oliva virgen de Málaga Journal    Grasas y Aceites, 42, 132-142 Keywords    Virgin olive oil; food (caracterization); Málaga; Rule of lineal decision; Rule of relacional decision; Abstract    Los componentes químicos de un alimento cuantificados por cromatografía gaseosa; pueden ser usados para construir reglas de decisión relacionales y lineales que, combinadas mediante algoritmos matemáticos, podrían permitir su caracterización. Year    1991 Authors    Menichini E; Di Domenico A; Bonanni L Title    Reliability assessment of a gas chromatographic method for polycyclic hydrocarbons in olive oil Journal    Journal of Chromatography, 555, 211-220 Keywords    gas chromatographic method; hydrocarbons; olive oil; Abstract    A quality control test was developed a gas chromatographic method to determine polycyclic aromatic hydrocarbons in olive oil. Fifteen oil specimens were fortified with eight three-To six-ring polycyclic aromatic hydrocarbons at levels of between 3.0 (approximate detection limit) and 360 mg/kg.Three sets of five equally fortified specimens were obtained and assayed at random by there operators. For each fortification level; the means of recovery yield were in the range 56-107%, and were independent of data associated with both the fortification level at the detection limit and a deviant polycyclic aromatic hydrocarbon term (benzo[ghi]perylene), an overall mean accuracy of 96% and a precision of 7% were achieved. Year    1991 Authors    Gonçalves M; Vasconcelos AMP; Gomes de Azevedo EJS; Chaves das Neves HJ; Nunes da Ponte M Title    On the Application of Supercritical Fluid Extraction to the Deacidification of Olive Oils Journal    Journal of the American Oil Chemists Society, 68, 474-480 Keywords    deacidification; husk oil; olive oil; supercritical carbon dioxide; Abstract    A recent suggestion on the applicability of supercritical fluid extraction to the deacidification of olive oils of high acid content was based on solubility data in clear disagreement with the results of other authors. In this work; we measured the solubilities of substances chosen for their importance in that extraction process, namely pure glycerol trioleate, the most abundant triglyceride in olive oil, and of a husk oil with acid content. Our results agree well with some of the previous reports on this subject. These seem to be a trustworthy data base, but more results are needed for a definite conclusion about the technical feasibility of the process. Year    1991 Authors    Mínguez-Mosquera MI; Gandul Rojas B; Montaño-Asquerino A; Garrido Fernández J Title    Determination of chlorophylls and carotenoids by high-performance liquid chromatography during olive lactic fermentation Journal    Journal of Chromatography, 585, 259-266 Keywords    chlorophyll; carotenoid; high-performance liquid chromatography; olive; lactic fermentation; Abstract    Eighteen pigments; including chlorophylls, carotenoids and their degradation products, were separated by reserved-phase ion-pair high- performance liquid chromatography during the lactic fermentation and later preservation phase of green table olives. The method consists of an elution gradient using two solvents: water-ion-pair reagent-methanol (1:1:8, v/v/v) and methanol- acetone (1:1 v/v). Absorbance detection of all the pigments is carried out spectrophotometrically at 430nm. Pigment concentrations are calculated from an extension of Beers law. This procedure is compared with the external standard method. The analysis of variance showed no significant differences between the results given by the two methods. Year    1991 Authors    Frega N; Bocci F; Lercker G Title    Composizione lipidica della drupa di olivo di due cultivars della zona del Chianti in funzione della maturazione. Nota I:trigliceridi ed acidi grassi Journal    Rivista Italiana delle Sostanze Grasse, 68, 69-74 Keywords    Fatty acid; lipids; olive oil; Abstract    This paper is the first of a wide study on the individuation of the parameters which are enable to characterize the extra virgin olive oils; also with the aim to recognize the optimum period of gathering of fruits. The triglyceride and fatty acid compositions of the oils extracted from the different parts of the drupe and the corresponding oils obtained by pressure technology during the ripening from two cultivars (Frantoio and Leccino) of Chiantis' country,’ were studied by capillary gas chromatography. The triglyceride composition of the kernel oil results quite different from those of the oils extracted by solvent and by pressure technology. In all samples the trilinolein (LLL) content is bellow of 0.2 % of total triglycerides. No substantial quantitative variations are showed during the ripening in both the pressure technology and solvent extraction oils. Light modifications are observed on the amounts of the main fatty acids of the pulp oils (from solvent extraction and pressure technology generated) against the rather constant amount of the cis-vaccenic acid in all oils. Year    1991 Authors    Di Giovacchino L Title    L' estrazione dell'olio con la centrifugazione diretta delle paste di olive Nota I: Influenza della gramolazione Journal    Rivista Italiana delle Sostanze Grasse, 68, 413-420 Keywords    extraction; olive oil; olive paste (centrifugation); Abstract    A study was undertaken to ascertain the effect that the kneading operation has on oil yields and on the properties of oils and by- products obtained by direct centrifugation of olive pastes. The results obtained have helped establish that an increase of the duration and temperature of the kneading phase determines higher extraction yields; specially in the case of ' difficult ' olives. These positive results have been confirmed by the lower oil residue present in the olive husks and in vegetable waters. The variation of the kneading time and temperature determine, instead, a lower influence on the qualitative characteristics of olive oils obtained which show, however, significant differences only on the phenol substances content. The same oils, finally, don' t show significant differences in resistance to oxidation during conservation. Year    1991 Authors    Albi MA; Gutiérrez F Title    Study of the Precision of an Analytical Taste Panel for Sensory Evaluation of Virgin Olive Oil. Establishment of Criteria for the Elimination of Abnormal Results Journal    Journal of the Science of Food and Agriculture, 54, 255-267 Keywords    panel errors; precision; sensory evaluation; Virgin olive oil; Abstract    The errors of an analytical taste panel used in the sensory evaluation of virgin olive oil have been determined; after eliminating outlying taster, in order to determine the panel's precision. The confidence limits of the mean have been calculated for defined work schemes. The limits obtained +0'4 to +0'5 employing a scale of 9 points and duplicate determinations,give sufficient precision. A methods is proposed for the determination of criteria to allow the routine elimination of outlying results, either from a replicate or from the mean of each taster. Year    1991 Authors    Papadopoulos G; Boskou D Title    Antioxidant Effect of Natural Phenols on Olive Oil Journal    Journal of the American Oil Chemists Society, 68, 669-671 Keywords    antioxidant activity; olive oil; phenols; polar fraction; protection factor; Abstract    The total polar fraction and individual phenols present in virgin olive oil were tested for their antioxidant effect in refined olive oil. Hydroxytyrosol and caffeic acid showed protection factors greater than BHT. Protocatechuic and syringic acid were also found to have antioxidant activity. Tyrosol; p-hydroxyphenylacetic acid, o-coumaric acid, p-coumaric acid, p-hydroxybenzoic acid and vanillic acid had very little or no effect, and their contribution to the stability of the oil is negligible. Year    1991 Authors    García JM; Streif J Title    The Effect of Controlled Atmosphere Storage on Fruit and Oil Quality of Gordal Olives Journal    Gartenbauwissenschaft, 56, 233-238 Keywords    storage; oil quality; olives; Abstract    Year    1991 Authors    Sanchez Saez JJ; Garraleta Herce MD; Balea Otero T Title    Identification of cinnamic acid ethyl ester and 4-vinylphenol in off-flavour olive oils Journal    Analytica Chimica Acta, 247, 295-297 Keywords    gas chromatography; mass spectrometry; olive oil; Abstract    Some alkylphenols have previously been identified in concentrates steam distillates of olives oils gas chromatography- mass spectrometry. In such analyses of unacceptable olive oils. the compounds found included cinnamic acid ethyl ester; 4-vinyphenol and styrene. 4-Vinylphenol is probably derived from P-coumaric acid decarboxylation during storage of olives. Other compounds identified from their mass spectra were guaiacol and dimethoxybenze. Year    1991 Authors    Aparicio López R; Sánchez-Navarro M; Ferreiro MS Title    Definite influence of the extraction methods on the chemical composition of virgin olive oil Journal    Grasas y Aceites, 42, 356-362 Keywords    extraction system (effect of); statistical method; Virgin olive oil; Abstract    The extraction methods of virgin olive oil affect the quantification values of some chemical compounds. Statistical tests and procedures have been applied to a set of 142 samples collected from all over Andalusia and characterized by 55 chemical compounds It has been estimated that two aliphatic alcohols one sterol and one fatty acid have the best significance levels identifying the extraction methodology (pressure centrifugation) Stepwise Lineal Discriminant procedure has been used to characterize olive oils by the extraction systems 205 samples from other provinces; varieties or harvests were used to verify these decision equations. Year    1991 Authors    Aparicio López R; Ferreiro L; Leardi R; Forina M Title    Building decision rules by chemometric analysis: application to olive oil Journal    Chemometrics and Intelligent Laboratory Systems, 10, 349-358 Keywords    Abstract    A data set of 97 samples of olive oil characterized by 36 chemical compounds; collected in Jaen (Spain), was used to investigate whether the information obtained by chemometric analysis of all of the variables, considered as a whole, could also be achieved by independent and parallel studies of its subsets. Each one of the subsets introduced independent and uncorrelated information, which can be used to build decision rules which may be implemented in expert systems. Year    1991 Authors    Mariani C; Fedeli E; Grob K; Artho A Title    Indagine sulle variazioni dei componenti minori liberi ed esterificati di oli ottenuti da olive in funzione della maturazione e dello stoccaggio Journal&n