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OLIV-001: Determination of Antioxidant Activity od Oils Obtained from Flavoured Olive Powder

OLIV-001: Determination of Antioxidant Activity od Oils Obtained from Flavoured Olive Powder

The aim of this study was to determine the antioxidant activities of the oils extracted without using hexane from the flavoured olive powder mixture obtained by adding spices at certain ratios using two different local olive varieties. Kilis oil and Nizip oil olive...
OLIV-002: New Insights into Tracing Virgin Olive Oil Provenance: Comparing Isotopic Markers and Sesquiterpene Fingerprints

OLIV-002: New Insights into Tracing Virgin Olive Oil Provenance: Comparing Isotopic Markers and Sesquiterpene Fingerprints

This study presents a pioneering comparison of stable isotope ratio analysis and sesquiterpene (SH) fingerprinting for authenticating the geographical origin of virgin olive oil (VOO). The analysis, conducted on nearly 400 VOO samples from various harvest years,...
OLIV-003: Quality and Oxidative Stability of Commercial Olive Oils for Pharmaceutical Use: A Statistical and Chemometric Evaluation

OLIV-003: Quality and Oxidative Stability of Commercial Olive Oils for Pharmaceutical Use: A Statistical and Chemometric Evaluation

The natural degradation of fatty acids in olive oil, even in the presence of inherent antioxidants such as phenolic compounds and tocopherols, poses a significant concern, particularly when the oil is used as an excipient for biocompounds, vitamins, and medicines....
OLIV-004: Comparative Assessment of Ni(II) Concentrations in Different Olive Oil Samples from Balıkesir, Türkiye

OLIV-004: Comparative Assessment of Ni(II) Concentrations in Different Olive Oil Samples from Balıkesir, Türkiye

Humans may be exposed to toxic elements such as Ni(II) mainly from consumption of food and drinking water. Considering the importance of olive oil in Mediterranean diet, ensuring the quality and safety of olive oils is essential for their shelf life, food industry and...
OLIV-005: Pilot Study on the Transfer of Analytical Fingerprinting Techniques to Public Policy: Olive Oil Fraud Screening and Enhanced Agro-Food Inspection Plans

OLIV-005: Pilot Study on the Transfer of Analytical Fingerprinting Techniques to Public Policy: Olive Oil Fraud Screening and Enhanced Agro-Food Inspection Plans

Recent developments in food authentication have introduced powerful fingerprinting techniques capable of processing complex datasets to efficiently discriminate between authentic and fraudulent samples. These methods are particularly suitable for large-scale,...
OLIV-006: Protein and Amino Acid Profiling of Virgin Olive Oils during their Industrial Production

OLIV-006: Protein and Amino Acid Profiling of Virgin Olive Oils during their Industrial Production

The quality of virgin olive oils gradually deteriorates during the phase of storage after their production. Moisture, microorganisms, enzyme activities and proteins such as lipases, lipoxygenases and oxidases present in oils are in part responsible for the quality...
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