Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

2022 ◽  
pp. 1-15
Author(s):  
Roberta Monteiro Caldeira ◽  
Roberta Fontanive Miyahira ◽  
Camila Faria Lima ◽  
Carolyne Pimentel Rosado ◽  
Ana Cláudia Campos ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Ice Cream ◽  
Consumer Acceptance ◽  
Virgin Olive Oils ◽  
Olive Oils

Bioactive compounds from extra virgin olive oils: Correlation between phenolic content and oxidative stress cell protection

2017 ◽  
Vol 230 ◽  
pp. 109-116 ◽  
Author(s):  
G. Presti ◽  
V. Guarrasi ◽  
E. Gulotta ◽  
F. Provenzano ◽  
A. Provenzano ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Bioactive Compounds ◽  
Phenolic Content ◽  
Cell Protection ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
And Oxidative Stress

scholarly journals Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 427 ◽  
Author(s):  
Sol Zamuz ◽  
Laura Purriños ◽  
Igor Tomasevic ◽  
Rubén Domínguez ◽  
Mladen Brnčić ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Sensory Quality ◽  
Quality Parameters ◽  
Consumer Acceptance ◽  
Chemical Quality ◽  
Nw Spain ◽  
High Quality ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Physical Chemical

Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

2009 ◽  
Vol 74 (2) ◽  
pp. C177-C183 ◽  
Author(s):  
A. Baiano ◽  
G. Gambacorta ◽  
C. Terracone ◽  
M.A. Previtali ◽  
C. Lamacchia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils

2014 ◽  
Vol 94 (10) ◽  
pp. 2124-2132 ◽  
Author(s):  
Enrico Valli ◽  
Alessandra Bendini ◽  
Martin Popp ◽  
Annette Bongartz
Keyword(s):  
Sensory Analysis ◽  
Consumer Acceptance ◽  
High Quality ◽  
Virgin Olive Oils ◽  
Olive Oils

Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils

2012 ◽  
Vol 90 (1) ◽  
pp. 103-111 ◽  
Author(s):  
Antonietta Baiano ◽  
Carmela Terracone ◽  
Ilaria Viggiani ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Virgin Olive Oils ◽  
Olive Oils

Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells

2015 ◽  
Vol 6 (7) ◽  
pp. 2375-2383 ◽  
Author(s):  
Thays H. Borges ◽  
Carmen Cabrera-Vique ◽  
Isabel Seiquer
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Virgin Olive Oils ◽  
Olive Oils

The antioxidant activity and the total phenolic content of six Spanish commercial monovarietal extra virgin olive oils were evaluated in chemical extracts and in bioaccessible fractions obtained after in vitro digestion.

scholarly journals Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation

2014 ◽  
Vol 65 (3) ◽  
pp. e032 ◽  
Author(s):  
A. Rivas ◽  
O. García-Martínez ◽  
G. Mazzaglia ◽  
A. Sánchez-Ortiz ◽  
F. M. Ocaña-Peinado
Keyword(s):  
Cell Proliferation ◽  
Phenolic Content ◽  
Osteoblastic Cell ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Human Osteoblastic Cell
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