A suitable method for defining the nutritional quality of virgin olive oil

A suitable method for defining the nutritional quality of virgin olive oil

Modification of the membrane fatty acids affects the structure of the surrounding environment causing a variation in membrane stability, fluidity and permeability. In this study we developed a red blood cells fragility measurement to evaluate the influence of antioxidant intake on membrane functiona...

Full description

Bibliographic Details
Main Authors:	S. Ciappellano, P. Simonetti, G. Bermano, E. Leopardi, G. Testolin
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 1994-04-01
Series:	Grasas y Aceites
Subjects:	erythrocyte globular fragility nutritional quality tocopherol virgin olive oil
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/975

Similar Items

Some nutritional benefits of extra virgin olive oil
by: S. Ciappellano, et al.
Published: (1994-04-01)

Composition and Nutritional properties of Mediterranean extra-virgin olive oils
by: E. Tripoli, et al.
Published: (2009-01-01)

Evaluation of α-tocopherol in virgin olive oil by a luminescent method
by: M. E. Escuderos, et al.
Published: (2009-09-01)

Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices
by: Barbara Lanza, et al.
Published: (2020-01-01)

Antioxidants in Greek Virgin Olive Oils
by: Nick Kalogeropoulos, et al.
Published: (2014-05-01)

Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster)
by: Bechir Baccouri, et al.
Published: (2008-12-01)

Qualitative evaluation of virgin olive oil produced from different olive cultivars in Darab-Shiraz region
by: Laleh Arjmand Fard, et al.
Published: (2021-11-01)

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions
by: Soraya Mousavi, et al.
Published: (2021-08-01)

Effectiveness of Virgin Coconut Oil and Virgin Olive Oil on Perineal Laceration
by: Nor Asiyah, et al.
Published: (2018-03-01)

Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition
by: Theano Mikrou, et al.
Published: (2020-08-01)

Accumulation Patterns of Metabolites Responsible for the Functional Quality of Virgin Olive Oil during Olive Fruit Ontogeny
by: Pilar Luaces, et al.
Published: (2023-12-01)

Diacylglycerols in the evaluation of virgin olive oil quality
by: M. Catalano, et al.
Published: (1994-12-01)

Influence of olive integrated production on the quality of virgin olive oil
by: J. A. Cayuela, et al.
Published: (2006-12-01)

A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research
by: Giovanni Esposito, et al.
Published: (1994-04-01)

Olive fly damage and olive storage effects on paste microflora and virgin olive oil acidity
by: L. M. Torres-Vila, et al.
Published: (2003-09-01)

Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil
by: Claudio Peri, et al.
Published: (1994-04-01)

Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
by: G. Lercker, et al.
Published: (1999-02-01)

Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
by: G. Lercker, et al.
Published: (1999-12-01)

Quality of extra virgin olive oil affected by several packaging variables
by: José Luis Guil-Guerrero
Published: (2009-06-01)

Analysis of methanol and ethanol in virgin olive oil
by: Raquel B. Gómez-Coca, et al.
Published: (2014-01-01)

Flavor Chemistry of Virgin Olive Oil: An Overview
by: Alessandro Genovese, et al.
Published: (2021-02-01)

Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving
by: L. Di Giovacchino, et al.
Published: (2002-06-01)

Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
by: Raúl González-Domínguez, et al.
Published: (2019-07-01)

Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis
by: Anna Różańska, et al.
Published: (2020-08-01)

Efek Olive Oil dan Virgin Coconut Oil terhadap Striae Gravidarum
by: Evi Pratami, et al.
Published: (2014-03-01)

Sensory profiling: a method for describing the sensory characteristics of virgin olive oil
by: David H. Lyon, et al.
Published: (1994-04-01)

Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil
by: Biagi Angelo Zullo, et al.
Published: (2020-05-01)

Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil
by: Biagi Angelo Zullo, et al.
Published: (2021-07-01)

Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
by: Enrique Jacobo Díaz-Montaña, et al.
Published: (2023-01-01)

Virgin and refined olive oils: Differences in glyceridic minor compounds
by: M. C. Pérez-Camino, et al.
Published: (1993-04-01)

Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain)
by: Jacinto Sánchez Casas, et al.
Published: (2006-09-01)

Rapid method to obtain virgin olive oil for acidity determination.
by: F. Martínez, et al.
Published: (1999-04-01)

Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained from Manzanilla, Arbequina, and Koroneiki varieties in Iran
by: Seyed Amirreza Ghreishi Rad, et al.
Published: (2023-09-01)

Rapid determination of phenol content in extra virgin olive oil
by: F. Favati, et al.
Published: (1994-04-01)

Influence of mixing and extraction parameters on virgin olive oil quality
by: R. Amirante, et al.
Published: (2001-08-01)

Effect of irrigation and pruning on the amount of minor compounds and fatty acids in the virgin olive oils of the variety Farga
by: J. I. Monteleone, et al.
Published: (2013-09-01)

Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose
by: Pablo Cano Marchal, et al.
Published: (2021-03-01)

Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties
by: Hedia Manai, et al.
Published: (2007-06-01)

Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils
by: A. Montaño, et al.
Published: (2014-12-01)

Frying performance of olive-extracted oils
by: G. Márquez-Ruiz, et al.
Published: (2018-09-01)