1,721,097 research outputs found
Recent Amendment to Product Specification of Brisighella PDO (Emilia-Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects
Full text linkThe Brisighella Protected Designation of Origin (PDO) extra virgin olive oil (EVOO) has been protected by European trademark since 1996. It is obtained from olives belonging to the cv “Nostrana di Brisighella” (must make up at least 90% of groves) grown exclusively in Brisighella, a circumscribed area of the Emilia-Romagna region, in the north of Italy. Brisighella PDO EVOO is produced by the unique plant mill of the Consortium (Consorzio Olio DOP “Brisighella”). In this research, minor amendments to product specification of Brisighella PDO approved by the EU in 2016 are described. The proposed modifications to the Brisighella PDO product specification are supported by chemical-sensory analyses carried out on 15 EVOOs from cultivars autochthonous of the Emilia-Romagna region (Nostrana di Brisighella and Ghiacciolo), selected as representatives of 14 geographical sites (small farms) with different characteristics in terms of climatic and environmental conditions (e.g., altitude, geographical orientation and slope of the olive orchard) of the production area established in the product specification. These results are also compared with available data of EVOOs certified as PDO Brisighella in the period 2004–2012 and commissioned by the responsible certification control body. Practical Application: The product specification represents the product’s identification document that must contain a description of the requirements that the product must comply with (e.g., product description in terms of chemical and sensory characteristics, delimitation of geographical area and evidence of the link with the territory, methodology applied, etc.). It also must include the references relative to control systems; therefore, amendments according to the updating of EU legislation in the sector are desirable to assure the final consumer that the expected value of the product effectively corresponds with what has been declared. Moreover, considering the growing interest of consumers toward health properties, this update will contribute to communicating the intrinsic properties of olive oil and benefits to health, enhancing the product image and promoting informed consumption
Field-Deployable Determinations of Peroxide Index and Total Phenolic Content in Olive Oil Using a Promising Portable Sensor System
Full text linkUseful information about the oxidative stability of a virgin olive oil in terms of oxidation products and antioxidant compounds can be obtained by analyzing the peroxide index (PI) and total phenolic content (TPC), respectively. These quality parameters are usually determined in a chemical laboratory using expensive equipment, toxic solvents, and well-trained personnel. This paper presents a novel portable sensor system for in the field and rapid determination of PI and TPC that is particularly suited in the case of small production environments that cannot afford an internal laboratory for quality control analysis. The system is small, can be powered by both USB ports and batteries, is easy to operate, and integrates a Bluetooth module for wireless data transmission. It estimates the PI and TPC in olive oil from the measurement of the optical attenuation of an emulsion between a reagent and the sample under test. The system has been tested on a set of 12 olive oil samples (eight for calibration and four for validation), and the results have shown how the considered parameters can be estimated with good accuracy. The maximum deviation from the results obtained with the reference analytical techniques is 4.7 meq O-2/kg in the case of PI and 45.3 ppm in the case of TPC for the calibration set, while it is 14.8 meq O-2/kg in the case of PI and 55 ppm in the case of TPC for the validation set
Nuovi approcci alla valutazione di qualità e autenticità
No full textIl volume copre l'intera filiera: dalle caratteristiche compositive alla qualità dell'olio, in relazione alle variabili agronomiche e tecnologiche di produzione, alla valorizzazione dei co-prodotti d'estrazione, in un'ottica di economia circolare, fino agli aspetti normativi relativi alla commercializzazione. Vengono inoltre esaminate le più moderne metodiche analitiche sia per indagare la caratterizzazione e l'origine geografica degli oli sia per approfondire gli aspetti relativi alle fonti di contaminazione e di sicurezza alimentare. Largo spazio trovano inoltre le innovazioni di processo nel settore dell'estrazione meccanica degli oli vergini di oliva. Un capitolo è completamente dedicato al rapporto tra consumo di olio d'oliva e salute
A sustainable approach for the valorisation of a tomato by-product: green techniques for lycopene extraction
No full textIMPIANTO E PROCEDIMENTO PER LA PRODUZIONE DI UN CONDIMENTO A BASE DI OLIVE E POMODORO NATURALMENTE RICCO IN ANTIOSSIDANTI
No full textLa presente invenzione riguarda un impianto ed un procedimento per la produzione di un condimento ottenuto da co-frangitura di olive e sottoprodotti del pomodoro; questo nuovo alimento, consumabile ad esempio come condimento a crudo, è caratterizzato dalla presenza di sostanze antiossidanti naturali che provengono sia delle olive che, appunto, dal pomodoro
Evaluation of Olive Oil Quality Grade using a Portable Battery-Operated Sensor System
Full text linkOlive oil quality is normally assessed by chemical analysis as well as sensory analysis to detect the presence of organoleptic defects. Two of the most important parameters that define the quality of olive oil are the free acidity and the peroxide index. These chemical parameters are usually determinated by manual titration procedures that must be carried out in a laboratory by trained personnel. In this paper, a portable sensor system to evaluate the quality grade of olive oil is presented. The system is battery operated and is characterized by small dimensions, light weight and quick measurement response. The working principle is based on the measurement of the electrical conductance of an emulsion between an hydro-alcoholic solution and the olive oil sample. Tests have been carried out on a set of 17 olive oil samples. The results have shown how for fresh olive oil samples, the olive oil free acidity can be estimated from the electrical conductance of the emulsion. In the case of oxidized olive oil, the measured electrical conductance is also function of the oxidation level and a conductance threshold can be set to discriminate extra virgin olive oils from lower quality grade oils. The proposed system can be a low-cost alternative to standard laboratory analysis to evaluate the quality grade of olive oil
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer
Full text linkIn-the-field determination of free acidity in olive oil using a portable battery-operated sensor system
Full text linkOlive oil quality grade is assessed by legal conformity check of chemical and sensory parameters and free acidity is the first of them. The official method to determine free acidity is by means of a titration carried out in a proper laboratory by trained personnel.
An alternative technique that can provide fast and accurate determination of oil free acidity is the electrical conductance measurement of an emulsion between an hydro-alcoholic solution and the sample under test. This method has the advantage to be implementable in automatic form and to use non toxic reagents that can be easily disposed of.
A portable battery operated sensor system has been designed and built making possible the free acidity measurement in about 30 seconds. The proposed system has been in-house validated using 30 olive oil samples with a satisfactory performance in terms of LOD, LOQ, precision and accuracy. This tool can be used on-site in production environment (e.g. oil mills or packaging centers) by anyone. The system (with dimensions 11 x 15 x 5 cm) can be powered by 3 AAA alkaline batteries or by a PC USB port. It is made of a PCB electronic board that integrates a microcontroller (STM32L152RCT6A) and all the electronics to perform the measurements. The sample is hosted in a modified 50 mL vial that features two cap-shaped stainless steel electrodes for the electrical conductance measurement.
The proposed instrument is potentially of great interest for small production centers that cannot afford an internal laboratory for quality analysis and send the samples to an external laboratory with high costs and time needed.
This work was developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale“ funded by the European Commission within the Horizon 2020 Programme (GA no. 635690)
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds
Full text linkStudy of a Rapid Untargeted Chromatographic Approach to Discriminate Virgin Olive Oils with a different Geographical Origin
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