Daily Archives: March 2, 2016

  • Total phenolic compounds reduction did not exceed 31% during EVOO storage

    Olive variety, maturity stage and extraction system influenced phenolic content. During storage, total phenolic compounds reduction did not exceed 31%. Initial phenolic content was the main factor correlated to their degradation rate

    Extra virgin olive oil (EVOO) samples, of five Greek olive varieties, were stored in dark glass bottles (headspace 0.5%) in a basement without central heating for 24 months.

    Quantitative variations of the phenolic compounds and their degradation products were monitored over time.

    The differences observed in the initial total phenolic compounds concentration (ranging between 250.77-925.75 mg/kg) were attributed to extraction system, olive variety, and maturity stage. Even after 24 months, the degree of reduction in total phenolic compounds did not exceed 31%.

    The reduction was more pronounced in dialdehydic forms of oleuropein and lidstroside aglycones (DAFOA and DAFLA), indicating a more active participation in the hydrolysis and oxidation processes of the more polar secoiridoids.

    The initial total phenolic content was the main factor correlated to the degradation rate of the phenolic compounds.

    The decrease in secoiridoid derivatives, gave rise to hydroxytyrosol and tyrosol content and to the formation of four oxidized products.

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    Olive variety, maturity stage and extraction system influenced phenolic content. During storage, total phenolic compounds reduction did not exceed 31%. Initial phenolic content was the main factor correlated to their degradation rate Extra virgin olive oil (EVOO) samples, of... 
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  • US imports more olive oil in bulk than in bottles

    Over the last two decades, US imports of olive oil and olive pomace oil have increased almost two and a half times, rising from 125 000 t in 1993/94 to 311 000 t in 2014/15

    In 1993/94, product packaged in containers < 18 kg accounted for 88 % of US imports but by 2014/15 this share was no more than 58.2 %. Sales of packed oils have therefore lost 29.8 points to bulk oils. Italy was the source of 72 % of the 125,000 t imported in 1993/94, with imports split between virgin olive oil (22 %), olive oil (50 %) and olive pomace oil (1 %). The remainder came largely from Spain (9 %), Greece (3 %) and Turkey (2.5 %).

    In 2014/15, when US imports totaled more than 311 000 t, the trend had reversed and more olive oil was being imported in bulk than in bottles. Since 2000/01 there has also been a move towards quality among US consumers. This is shown by the fact that in 1993/94 virgin olive oil had a 32 % share of total imports. In 2014/15 this share had expanded to 67 %.

    As mentioned above, 58.2 % of the oil imported into the United States in 2014/15 was in containers 18 kg, of which 19 % was from Spain, followed by Tunisia (13 %), Morocco (3 %), Argentina (2 %), Italy (1.6 %), Chile (1.5 %) and the rest of the countries. Virgin olive oil was the most popular grade for imports in this category of container (24 % of the total, of which 17 % extra virgin, 5 % organic extra virgin and 2 % virgin).

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    Over the last two decades, US imports of olive oil and olive pomace oil have increased almost two and a half times, rising from 125 000 t in 1993/94 to 311 000 t in 2014/15 In 1993/94, product packaged in containers < 18 kg accounted for 88 % of US imports but by 2014/15 this... 
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