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Kouka, P., Tsakiri, G., Tzortzi, D., Demopoulo, S., Sarikaki, G., Stathopoulos, P., Aristidis, S., Halabalaki, M., Skaltsounis, A.-L. and Kouretas, D. (2019) The Polyphenolic Composition of Extracts Derived from Different Greek Extra Virgin Olive Oils Is Correlated with Their Antioxidant Potency. Oxidative Medicine and Cellular Longevity, 2019, Article ID: 1870965.
https://doi.org/10.1155/2019/1870965

has been cited by the following article:

• TITLE: Production of Cocoa Butter Substitute from Extra Virgin Olive Oil Rich in Omega-9 and Polyphenols

  AUTHORS: Shaker M. Arafat, Amany M. Basuny, Dalia M. Hikal

  KEYWORDS: Cocoa Butter, Extra Virgin Olive Oil, ω-9-Fatty Acids, Polyphenols, Blending Process

  JOURNAL NAME: Food and Nutrition Sciences, Vol.12 No.6, June 29, 2021

  ABSTRACT: The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification processes. Oil blends, formulated by binary blends of palm oil and extra virgin olive oil at different ratios (90:10, 80:20 and 70:30) compared with commercial cocoa butter. The physicochemical properties (refractive index, melting and slip point, color index, acidity, peroxide value, iodine number and induction period by Rancimat method) have been determined for palm and olive oils and the produced cocoa butter substitute. Also, fatty acid composition was identified by gas liquid chromatography and solid fat content of the produced cocoa butter substitute was measured by Nuclear Magnetic Resonance (NMR) and total polyphenols of oils and produced cocoa butter substitute were determined. The results indicated that all the values of melting and slip point were about the human body temperature (37°C), also results show a high content of cocoa butter produced from oleic acid, as well as phenolic compounds, and this leads to an increase in oxidative stability.