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Estrategia Comercial para una Empresa Productora de Aceite Oliva
(Universidad de ChilePrograma Cybertesis, 2008)
Análisis comparativo del consumo de aceites vegetales de uso humano en la comuna de La Florida, Región Metropolitana, Chile
(Universidad de Chile, 2013)
El consumo de aceites comestibles en Chile ha registrado importantes cambios en cuanto al volumen, observándose una importante alza del consumo de aceite de oliva, y una disminución del consumo de aceite vegetal no oliva (maravilla, pepita de uva...
Efecto del tiempo y temperatura de batido sobre las características químicas y sensoriales del aceite de oliva variedad frantoio
(Universidad de Chile, 2013)
El aceite de oliva virgen presenta atributos particulares asociados a sus características organolépticas y a los efectos benéficos que produce su consumo en la salud humana. Sus propiedades se atribuyen principalmente a su composición en ácidos...
Análisis comparativo del consumo de aceites vegetales de uso humano en la comuna de La Florida, Región Metropolitana, Chile
(Universidad de Chile, 2013)
El consumo de aceites comestibles en Chile ha registrado importantes cambios en cuanto al volumen, observándose una importante alza del consumo de aceite de oliva, y una disminución del consumo de aceite vegetal no oliva (maravilla, pepita de uva...
The consumption of edible oils in Chile has recorded significant changes in terms of volume, with a significant rise in the consumption of olive oil, and a decrease in the consumption of vegetable oil-not olive (sunflower oil, grape seed oil, canola oil, etc.). Despite the rise that has reported consumption of olive oil; the figures are below the consumption recorded in countries of the Mediterranean basin. Previously mentioned could be related to lack of knowledge of either, its properties or its flavor. With respect to the vegetable oil- not olive, the level of sale could be associated with the change of nutritional habits of people, who prefer oils known as "special" due to the fact that they are associated to a greater sophistication and a healthier diet. This study has as objective: to compare the consumption of oils for human consumption, such as: Olive oil and Vegetal oils (sunflower oil, grape-seed oil, canola oil, etc.) in the area of La Florida, Metropolitan Region in Chile. To that effect, we have made use of information coming from the statistic sales of a supermarket together with a survey conducted on site to 400 people who consume oil and who live in the area. For the analysis of the information of the supermarket, we used multiple regression analysis and for the information coming from the survey we used principal component and conglomerate analyses. The main results of this work allowed us to identify two market segments, one composed by Olive and not olive oil consumer and the other made up mainly by consumers of Vegetable oil (not olive). Results indicate that consumers have increased their consumption of Olive oil and decreased the consumption of vegetable oil, it is also proved that the consumption of olive oil is strongly influenced by seasonality, during summer and winter, i.e. for olive oil and not olive respectively....
The consumption of edible oils in Chile has recorded significant changes in terms of volume, with a significant rise in the consumption of olive oil, and a decrease in the consumption of vegetable oil-not olive (sunflower oil, grape seed oil, canola oil, etc.). Despite the rise that has reported consumption of olive oil; the figures are below the consumption recorded in countries of the Mediterranean basin. Previously mentioned could be related to lack of knowledge of either, its properties or its flavor. With respect to the vegetable oil- not olive, the level of sale could be associated with the change of nutritional habits of people, who prefer oils known as "special" due to the fact that they are associated to a greater sophistication and a healthier diet. This study has as objective: to compare the consumption of oils for human consumption, such as: Olive oil and Vegetal oils (sunflower oil, grape-seed oil, canola oil, etc.) in the area of La Florida, Metropolitan Region in Chile. To that effect, we have made use of information coming from the statistic sales of a supermarket together with a survey conducted on site to 400 people who consume oil and who live in the area. For the analysis of the information of the supermarket, we used multiple regression analysis and for the information coming from the survey we used principal component and conglomerate analyses. The main results of this work allowed us to identify two market segments, one composed by Olive and not olive oil consumer and the other made up mainly by consumers of Vegetable oil (not olive). Results indicate that consumers have increased their consumption of Olive oil and decreased the consumption of vegetable oil, it is also proved that the consumption of olive oil is strongly influenced by seasonality, during summer and winter, i.e. for olive oil and not olive respectively....
Evaluación Técnica Económica de una Planta Productora de Aceite de Palta y Oliva para Exportación
(Universidad de ChilePrograma Cybertesis, 2007)
Efecto de la maduración de las olivas y heladas tempranas sobre la calidad química y organoléptica del aceite de oliva virgen extra
(Universidad de Chile, 2022)
El aceite de oliva es el jugo del fruto del olivo (Olea europaea L.) extraído por procesos mecánicos y es la principal fuente de grasa en la dieta mediterránea. Su buena valoración se debe a las propiedades organolépticas y nutricionales otorgadas...
Olive oil is the juice of the fruit of the olive tree (Olea europaea L.) extracted by mechanical processes and is the main source of fat in the Mediterranean diet. Its good valuation is due to the organoleptic and nutritional properties given by the profile of fatty acids, volatile and antioxidants compounds. The consumption of this oil has been associated with the decreased risk of cancer, cardiovascular and neurodegenerative diseases. The olive tree is resistant to low temperatures, until freezing causes damage to the cellular tissue. Another factor that affects olives is the degree of ripeness, since during this process changes in the chemical composition of the fruits are observed. The aim of this study was to evaluate the effects of frost and ripening stage on the quality of Arbequina extra virgin olive oil (EVOO). Physicochemical parameters of quality, antioxidants and volatile compounds in EVOO and glucose content in olive paste were evaluated. The olives were harvested for five months (from May to September), freezing half of each harvest in a refrigerator at −3±1°C for 12 hours. The oil was extracted from fresh and thawed olives with a Frantoíno model machine at 26±1°C. The oils were packed in amber glass bottles and frozen at −23°C until analysis. In the EVOOs it was determined: free fatty acid, PV, K232, K270, colorimetry and tocopherols according to AOCS (1993); H-ORACFL according to Prior et al., (2003), profile of phenols according to Mateos et al., (2001) and sensory evaluation of olive oils by an external service. Data were analyzed by ANOVA and Fisher's multiple comparisons intervals (LSD), principal component analysis and Partial Least Squares Discriminant Regression (PLS-DA). According to the quality parameters and the sensory evaluation conducted, the oils from fresh and frozen olives kept the category of extra virgin. An increase in PV and free fatty acid was seen as the maturation stage progressed. As the olives matured, the content of α-tocopherol and total phenolic compounds decreased significantly in oils from fresh and frozen olives. The first oleuropein derivative (3,4-DHPEA-EDA) predominated in frozen olive oils by the action of the enzyme β-glucosidase on oleuropein in freeze-damaged tissue. Oils from frozen olives presented a lower concentration of volatile compounds, and no significant differences (p>0,05) were found between ripening stages in AOVEs from fresh and frozen olives. The most abundant volatile compounds were (E)-2-hexenal, hexanal, (E)-2-hexenol and 1-hexanol. No significant differences (p>0,05) were seen in volatile compounds characteristic of frost between EVOOs from fresh and frozen olives. The PCA and PLS-DA models showed that there is a clear distinction between EVOOs from fresh and frozen olives, and between ripening stages. A negative correlation was found between glucose content and fat yield in Arbequina variety olive paste during ripening...
Olive oil is the juice of the fruit of the olive tree (Olea europaea L.) extracted by mechanical processes and is the main source of fat in the Mediterranean diet. Its good valuation is due to the organoleptic and nutritional properties given by the profile of fatty acids, volatile and antioxidants compounds. The consumption of this oil has been associated with the decreased risk of cancer, cardiovascular and neurodegenerative diseases. The olive tree is resistant to low temperatures, until freezing causes damage to the cellular tissue. Another factor that affects olives is the degree of ripeness, since during this process changes in the chemical composition of the fruits are observed. The aim of this study was to evaluate the effects of frost and ripening stage on the quality of Arbequina extra virgin olive oil (EVOO). Physicochemical parameters of quality, antioxidants and volatile compounds in EVOO and glucose content in olive paste were evaluated. The olives were harvested for five months (from May to September), freezing half of each harvest in a refrigerator at −3±1°C for 12 hours. The oil was extracted from fresh and thawed olives with a Frantoíno model machine at 26±1°C. The oils were packed in amber glass bottles and frozen at −23°C until analysis. In the EVOOs it was determined: free fatty acid, PV, K232, K270, colorimetry and tocopherols according to AOCS (1993); H-ORACFL according to Prior et al., (2003), profile of phenols according to Mateos et al., (2001) and sensory evaluation of olive oils by an external service. Data were analyzed by ANOVA and Fisher's multiple comparisons intervals (LSD), principal component analysis and Partial Least Squares Discriminant Regression (PLS-DA). According to the quality parameters and the sensory evaluation conducted, the oils from fresh and frozen olives kept the category of extra virgin. An increase in PV and free fatty acid was seen as the maturation stage progressed. As the olives matured, the content of α-tocopherol and total phenolic compounds decreased significantly in oils from fresh and frozen olives. The first oleuropein derivative (3,4-DHPEA-EDA) predominated in frozen olive oils by the action of the enzyme β-glucosidase on oleuropein in freeze-damaged tissue. Oils from frozen olives presented a lower concentration of volatile compounds, and no significant differences (p>0,05) were found between ripening stages in AOVEs from fresh and frozen olives. The most abundant volatile compounds were (E)-2-hexenal, hexanal, (E)-2-hexenol and 1-hexanol. No significant differences (p>0,05) were seen in volatile compounds characteristic of frost between EVOOs from fresh and frozen olives. The PCA and PLS-DA models showed that there is a clear distinction between EVOOs from fresh and frozen olives, and between ripening stages. A negative correlation was found between glucose content and fat yield in Arbequina variety olive paste during ripening...
Proceso de decisión de compra y motivaciones hacia el aceite de oliva en consumidores de la Región Metropolitana, Chile
(Universidad de Chile, 2011)
UNIVERSIDAD DE CHILE
FACULTAD DE CIENCIAS AGRONÓMICAS
ESCUELA DE PREGRADO
Memoria de título
PROCESO DE DECISIÓN DE COMPRA Y MOTIVACIONES HACIA
EL ACEITE DE OLIVA EN CONSUMIDORES DE LA REGIÓN...
ACEITE DE OLIVA EN CONSUMIDORES DE LA REGIÓN METROPOLITANA, CHILE. PURCHASE DECISION PROCESS AND MOTIVATIONS TO OLIVE OIL CONSUMERS IN THE METROPOLITAN REGION, CHILE. LORETO ESTRADA RIVERA Santiago, Chile 2011...
ACEITE DE OLIVA EN CONSUMIDORES DE LA REGIÓN METROPOLITANA, CHILE. PURCHASE DECISION PROCESS AND MOTIVATIONS TO OLIVE OIL CONSUMERS IN THE METROPOLITAN REGION, CHILE. LORETO ESTRADA RIVERA Santiago, Chile 2011...
Impactos ambientales del aceite de oliva y evaluación de un portafolio de medidas para su mitigación. Estudio de caso de Comercial Soho
(Universidad de Chile, 2014)
creado un programa de desarrollo de proveedores sustentables. En el marco de este programa, Fundación Chile patrocina a este memorista para realizar un estudio de caso de Comercial Soho, una empresa productora de aceite de oliva, con el objetivo de...
Internacionalización del Aceite de Oliva Extravirgen Hacia China, Empresa Olivares de Quepu S.A.
(Universidad de Chile, 2009)
cápita, entre otros, muestra al mercado chino con las mejores perspectivas para la empresa, incluso en un contexto donde el aceite de oliva extravirgen es menos utilizado que otros aceites comestibles en la dieta del pueblo chino.
Luego, y con el...
Validación y desarrollo de una metodología analítica para la determinación de polifenoles totales en aceites de oliva mediante cromatografía líquida de alta resolución (HPLC)
(Universidad de ChileCyberDocs, 2010)
El aceite de oliva es el zumo de la aceituna, obtenido por medios mecánicos o físicos, en condiciones especialmente térmicas; está compuesto principalmente por triglicéridos, en menor proporción por ácidos grasos libres y por constituyentes...