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Sample records for olive pomace oil

  1. Olive oil and pomace olive oil processing

    Directory of Open Access Journals (Sweden)

    Siragakis, George

    2006-03-01

    Full Text Available Olive oil processing is introduced in food industry at the end of the nineteenth century and a lot of improvements have been initialized since. The steps for refining are, settling, neutralizing, bleaching and deodorizing. Monitoring of effective refining and the use of processes that remove less minor components of olive oil, like polyphenols and tocopherols are some issues for the process. The stringent environmental requirements and the target of industry for continuous improvements and cost savings, forcing equipment manufacturers to innovations and new products. The complete removal of polycyclic aromatic hydrocarbons during pomace oil process and the utilization of distillates are also important areas for research and development.El procesado del aceite de oliva se introdujo en la industria alimentaria a finales del siglo diecinueve y desde entonces se han realizado considerables mejoras. Los pasos de refinación son: decantado, neutralización, decoloración, y desodorización. La monitorización de una refinación efectiva así como el uso de procesos que eliminen una menor proporción de componentes menores del aceite de oliva, tales como polifenoles y tocoferoles, son algunos de los objetivos del proceso. La rigurosa normativa medioambiental y el interés de la industria por introducir mejoras y ahorro de costes han forzado a los fabricantes de equipos a innovar y desarrollar nuevos productos. La eliminación completa de los hidrocarburos aromáticos policíclicos durante el refinado del aceite de orujo y la utilización de los destilados son también áreas importantes de investigación y desarrollo.

  2. The effect of olive-pomace oil on different blood parameters in streptozotocin induced diabetic rats

    International Nuclear Information System (INIS)

    Yousaf, M.J.; Naveed, A.K.; Khan, S.; Shah, S.Z.H.

    2014-01-01

    To determine the effects of olive-pomace oil on glycemic status and lipid profile in diabetes. Study Design: Randomized controlled trial. Place and Duration of Study: Department of Biochemistry, Army Medical College, Rawalpindi in collaboration with Centre for Research in Experimental and Applied Medicine, Army Medical College, Rawalpindi and National Institute of Health, Islamabad from March 2010 to June 2011. Material and Methods: Seventy male albino rats of Sprague-Dawley strain were randomly divided into two groups of 35 rats each. Rats were rendered diabetic by injecting streptozotocin. Group 1 and group 2 were given normal rodent diet and olive pomace oil supplemented diet respectively for 6 weeks. At the end of the experiment fasting blood glucose and lipid profile were measured for comparison. Results: There was significant increase in high density lipoprotein and significant decrease of blood glucose, total cholesterol and low density lipoprotein of group II rats when compared with group I (control). Conclusion: Olive pomace oil can significantly improve fasting blood glucose and lipid profile in diabetic rats. (author)

  3. Direct esterification of olive-pomace oil using mesoporous silica supported sulfonic acids

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    F. Alrouh

    2017-02-01

    Full Text Available Mesoporous silica MCM-41 and SBA-15 containing propyl sulfonic acid groups were synthesized according to the literature and were characterized by X-ray diffraction, N2 adsorption and the H+ exchange capacities of the sulfonic acid groups were titrated. The esterification reaction of glycerol with olive-pomace oil has been carried out by using prepared functionalized mesoporous silica (MCM-41 and SBA-15 as catalysts. It has been monitored by GC two fatty acids (palmitic and oleic acids as reactants in olive-pomace oil and their related monoacylglycerols (Glycerol monopalmitate GMP and monooleate GMO as reaction product. The catalytic activities of the functionalized mesoporous silica were compared with commercial catalysts, these included homogeneous catalysts (p-toluenesulfonic acid and heterogeneous catalysts (Amberlyst-15. The total yield of monoacylglycerols (GMO + GMP was nearly 40%. Remarkably, we found that MCM-41-SO3H was recycled at least 3 times without any loss of activity.

  4. Physicochemical properties and oxidative stability of bleached pomace-olive oil on Tunisian activated clays

    International Nuclear Information System (INIS)

    Jahouach, Wafa

    2002-01-01

    This work is a contribution to studying bleaching process, which is an important stage in refining of vegetable oils. This process permitted to reduce or convert undesired constituents to harmless ones from oils and fats. Virgin olive oil, considered as reference, and pomace-olive oil were bleached in optimal conditions using Tunisian activated clays ( collected from the South of Tunisia) which were prepared in our laboratory and compared with commercial bleaching earths. It was shown that activated Tunisian clays are characterized by a very important adsorptive capacity, which is similar to that of commercial ones. In addition, the study of physicochemical properties of bleached oils was considered. The fatty acid composition (GC), the triacylglycerol composition (HPLC), and oxidative stability (UV spectrometry) allowed to conclude that treated oils do not undergo considerable physicochemical alterations and their caracteristics remain in concordance with international standards relative to edible refined oils. (Author)

  5. Voltammetric fingerprinting of oils and its combination with chemometrics for the detection of extra virgin olive oil adulteration.

    Science.gov (United States)

    Tsopelas, Fotios; Konstantopoulos, Dimitris; Kakoulidou, Anna Tsantili

    2018-07-26

    In the present work, two approaches for the voltammetric fingerprinting of oils and their combination with chemometrics were investigated in order to detect the adulteration of extra virgin olive oil with olive pomace oil as well as the most common seed oils, namely sunflower, soybean and corn oil. In particular, cyclic voltammograms of diluted extra virgin olive oils, regular (pure) olive oils (blends of refined olive oils with virgin olive oils), olive pomace oils and seed oils in presence of dichloromethane and 0.1 M of LiClO 4 in EtOH as electrolyte were recorded at a glassy carbon working electrode. Cyclic voltammetry was also employed in methanolic extracts of olive and seed oils. Datapoints of cyclic voltammograms were exported and submitted to Principal Component Analysis (PCA), Partial Least Square- Discriminant Analysis (PLS-DA) and soft independent modeling of class analogy (SIMCA). In diluted oils, PLS-DA provided a clear discrimination between olive oils (extra virgin and regular) and olive pomace/seed oils, while SIMCA showed a clear discrimination of extra virgin olive oil in regard to all other samples. Using methanolic extracts and considering datapoints recorded between 0.6 and 1.3 V, PLS-DA provided more information, resulting in three clusters-extra virgin olive oils, regular olive oils and seed/olive pomace oils-while SIMCA showed inferior performance. For the quantification of extra virgin olive oil adulteration with olive pomace oil or seed oils, a model based on Partial Least Square (PLS) analysis was developed. Detection limit of adulteration in olive oil was found to be 2% (v/v) and the linearity range up to 33% (v/v). Validation and applicability of all models was proved using a suitable test set. In the case of PLS, synthetic oil mixtures with 4 known adulteration levels in the range of 4-26% were also employed as a blind test set. Copyright © 2018 Elsevier B.V. All rights reserved.

  6. 75 FR 22363 - United States Standards for Grades of Olive Oil and Olive-Pomace Oil

    Science.gov (United States)

    2010-04-28

    ... it as extra virgin olive oil at a premium price. The petitioners requested that the U.S. grade... requirements. The virgin olive oil category, which includes extra virgin olive oil, is unprocessed. Olive oil...: Section 52.1539, Aspect at 20 degrees after 24 hours. Extra virgin and virgin olive oils can be filtered...

  7. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace.

    Science.gov (United States)

    Ying, DanYang; Hlaing, Mya Myintzu; Lerisson, Julie; Pitts, Keith; Cheng, Lijiang; Sanguansri, Luz; Augustin, Mary Ann

    2017-10-01

    Olive pomace, a waste stream from olive oil processing, was fractionated by centrifugation to obtain a supernatant and a flesh-enriched fraction, and freeze dried to obtain a powder. The dried supernatant contained 5.8% moisture, 4.8% protein, 3.5% fat, 3.5% ash, 82.4% carbohydrate (including 17.2% dietary fiber) and polyphenols (2970mg gallic acid equivalents (GAE)/100g). The dried flesh-enriched fraction, contained 5.9% moisture, 13.4% protein, 14.2% fat, 3.5% ash, 63.1% carbohydrate (including 42.7% dietary fiber) and polyphenols (1960mg GAE/100g). The extruded products using rice-oat flour or maize-oat flour mixtures as the base were formulated to contain 5% or 10% olive pomace fractions (dry basis). The extruded products with added olive pomace fractions has higher fiber (2-7g/100g) and polyphenol contents (67-161mg GAE/100g) compared to the corresponding mixtures of rice-oat flour base (0.92g/100g fiber, 20mg GAE/100g) or maize-oat flour base (3.2g/100g fiber, 20mg GAE/100g) without olive pomace fractions. Addition of olive pomace fractions reduced the die pressure and specific mechanical energy during extrusion and resulted in lower radial expansion in the extruded product. The impact of the addition of olive pomace fraction on physical characteristics of the extruded product is higher for rice-oat flour base than maize-oat flour base. The underlining mechanism was explained by FTIR analysis. FTIR showed that there were significant changes in the carbohydrate components and the structure of the proteins on extrusion, with consequent effects on the expansion and density of the extruded product. This study showed the feasibility of preparing fiber and polyphenol enriched extruded products by incorporation of olive pomace. This shows the potential of recovery and diversion of edible components from waste streams of olive oil processing for formulation of extruded products. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Bio-based fractions by hydrothermal treatment of olive pomace: Process optimization and evaluation

    International Nuclear Information System (INIS)

    Kazan, Aslihan; Celiktas, Melih Soner; Sargin, Sayit; Yesil-Celiktas, Ozlem

    2015-01-01

    Highlights: • Olive pomace was utilized based on biorefinery concept. • Protein extraction in the high pressure reactor yielded 231 mg protein/L. • LHW treatment followed by enzymatic hydrolysis yielded 93.7% of the fermentable sugars. • At the end of the consecutive steps, 94.4% of the lignin present in the biomass were recovered. • Obtained hydrolysate was further converted to bioethanol. - Abstract: Olive pomace is an important lignocellulosic biomass for Mediterranean countries which is released in large quantities during industrial olive oil production and used for heating purposes for many years. In this study, the aim was to investigate the use of olive pomace to obtain value added fractions namely, proteins, fermentable sugars and lignin by sustainable biorefinery approach applying a sequence of high pressure extraction and hydrolysis. After pretreatment steps, 93.7% of the fermentable sugars and 94.4% of the lignin that present in the biomass were recovered. Liquid hot water (LHW) pretreatment was shown to enhance the yield of enzymatic hydrolysis by an increase of 95.23%. The obtained sugars were used to produce bioethanol and based on the consumed sugar the yield and productivity were determined as 15.25% and 0.086 kg/m 3 h respectively

  9. Residual biomass potential in olive tree cultivation and olive oil industry in Spain: valorization proposal in a biorefinery contex

    Energy Technology Data Exchange (ETDEWEB)

    Manzanares, P.; Ruiz, E.; Ballesteros, M.; Negro, M.J.; Gallego, F.J.; López-Linares, J.C.; Castro, E.

    2017-07-01

    Olive crop and olive oil industry generates several residues, i.e., olive tree pruning biomass (OTPB), extracted olive pomace (EOP) and olive leaves (OL) that could be used to produce high-added value products in an integrated biorefinery. OTPB is generated in the field as a result of pruning operation to remove old branches; EOP is the main residue of the pomace olive oil extracting industry after extraction with hexane of residual oil contained in olive pomace; and OL comes from the olive cleaning process carried out at olive mills, where small branches and leaves are separated by density. In this work, an analysis of the potential of OTPB, EOP and OL residues was addressed by estimating the production volumes at national level and the spatial distribution of these residues using geographic information system software. Information provided by public institutions and personal surveys to the industries was evaluated. Moreover, chemical analysis of the residues was undertaken and the results used to make a first assessment of valorization into biofuels such as bioethanol and bio based chemicals. Results show that close to 4.2 million tons/year of EOP, OL and OTPB derived from olive oil industry and olive tree cultivation in Spain could be available as a raw material for biorefineries in Spain. The analysis of the chemical characteristics indicates the relevant potential of these feedstocks for the production of bioethanol and other compounds such as phenols based on suitable processing and conversion routes, although techno-economic evaluations must be tackled to refine this approach.

  10. Residual biomass potential in olive tree cultivation and olive oil industry in Spain: valorization proposal in a biorefinery context

    Directory of Open Access Journals (Sweden)

    Paloma Manzanares

    2017-12-01

    Full Text Available Olive crop and olive oil industry generates several residues, i.e., olive tree pruning biomass (OTPB, extracted olive pomace (EOP and olive leaves (OL that could be used to produce high-added value products in an integrated biorefinery. OTPB is generated in the field as a result of pruning operation to remove old branches; EOP is the main residue of the pomace olive oil extracting industry after extraction with hexane of residual oil contained in olive pomace; and OL comes from the olive cleaning process carried out at olive mills, where small branches and leaves are separated by density. In this work, an analysis of the potential of OTPB, EOP and OL residues was addressed by estimating the production volumes at national level and the spatial distribution of these residues using geographic information system software. Information provided by public institutions and personal surveys to the industries was evaluated. Moreover, chemical analysis of the residues was undertaken and the results used to make a first assessment of valorization into biofuels such as bioethanol and bio based chemicals. Results show that close to 4.2 million tons/year of EOP, OL and OTPB derived from olive oil industry and olive tree cultivation in Spain could be available as a raw material for biorefineries in Spain. The analysis of the chemical characteristics indicates the relevant potential of these feedstocks for the production of bioethanol and other compounds such as phenols based on suitable processing and conversion routes, although techno-economic evaluations must be tackled to refine this approach.

  11. Detection and quantification of extra virgin olive oil adulteration by means of autofluorescence excitation-emission profiles combined with multi-way classification.

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    Durán Merás, Isabel; Domínguez Manzano, Jaime; Airado Rodríguez, Diego; Muñoz de la Peña, Arsenio

    2018-02-01

    Within olive oils, extra virgin olive oil is the highest quality and, in consequence, the most expensive one. Because of that, it is common that some merchants attempt to take economic advantage by mixing it up with other less expensive oils, like olive oil or olive pomace oil. In consequence, the characterization and authentication of extra virgin olive oils is a subject of great interest, both for industry and consumers. This paper reports the potential of front-face total fluorescence spectroscopy combined with second-order chemometric methods for the detection of extra virgin olive oils adulteration with other olive oils. Excitation-emission matrices (EEMs) of extra virgin olive oils and extra virgin olive oils adulterated with olive oils or with olive pomace oils were recorded using front-face fluorescence spectroscopy. The full information content in these fluorescence images was analyzed with the aid of unsupervised parallel factor analysis (PARAFAC), PARAFAC supervised by linear discriminant analysis (LDA-PARAFAC), and discriminant unfolded partial least-squares (DA-UPLS). The discriminant ability of LDA-PARAFAC was studied through the tridimensional plots of the canonical vectors, defining a surface separating the established categories. For DA-UPLS, the discriminant ability was established through the bidimensional plots of predicted values of calibration and validation samples, in order to assign each sample to a given class. The models demonstrated the possibility of detecting adulterations of extra virgin olive oils with percentages of around 15% and 3% of olive and olive pomace oils, respectively. Also, UPLS regression was used to quantify the adulteration level of extra virgin olive oils with olive oils or with olive pomace oils. Copyright © 2017 Elsevier B.V. All rights reserved.

  12. Olive-pomace harbors bacteria with the potential for hydrocarbon-biodegradation, nitrogen-fixation and mercury-resistance: promising material for waste-oil-bioremediation.

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    Dashti, Narjes; Ali, Nedaa; Khanafer, Majida; Al-Awadhi, Husain; Sorkhoh, Naser; Radwan, Samir

    2015-05-15

    Olive-pomace, a waste by-product of olive oil industry, took up >40% of its weight crude oil. Meanwhile, this material harbored a rich and diverse hydrocarbonoclastic bacterial population in the magnitude of 10(6) to 10(7) cells g(-1). Using this material for bioaugmentation of batch cultures in crude oil-containing mineral medium, resulted in the consumption of 12.9, 21.5, 28.3, and 43% oil after 2, 4, 6 and 8 months, respectively. Similar oil-consumption values, namely 11.0, 29.3, 34.7 and 43.9%, respectively, were recorded when a NaNO3-free medium was used instead of the complete medium. Hydrocarbonoclastic bacteria involved in those bioremediation processes, as characterized by their 16S rRNA-gene sequences, belonged to the genera Agrococcus, Pseudomonas, Cellulosimicrobium, Streptococcus, Sinorhizobium, Olivibacter, Ochrobactrum, Rhizobium, Pleomorphomonas, Azoarcus, Starkeya and others. Many of the bacterial species belonging to those genera were diazotrophic; they proved to contain the nifH-genes in their genomes. Still other bacterial species could tolerate the heavy metal mercury. The dynamic changes of the proportions of various species during 8 months of incubation were recorded. The culture-independent, phylogenetic analysis of the bacterioflora gave lists different from those recorded by the culture-dependent method. Nevertheless, those lists comprised among others, several genera known for their hydrocarbonoclastic potential, e.g. Pseudomonas, Mycobacterium, Sphingobium, and Citrobacter. It was concluded that olive-pomace could be applied in oil-remediation, not only as a physical sorbent, but also for bioaugmentation purposes as a biological source of hydrocarbonoclastic bacteria. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Development of new composite biosorbents from olive pomace wastes

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    Pagnanelli, Francesca; Viggi, Carolina Cruz; Toro, Luigi

    2010-06-01

    In this study olive pomace was used as a source of binding substances for the development of composite biosorbents to be used in heavy metal removal from aqueous solutions. The aim was to obtain biosorbent material with an increased concentration of binding sites. The effects of two different extraction procedures (one using only methanol and the other one hexane followed by methanol) on the binding properties of olive pomace were tested by potentiometric titrations and batch biosorption tests for copper and cadmium removal. Titration modelling evidenced that both kinds of extractions generated a solid with a reduced amount of protonatable sites. Biosorption tests were organized according to full factorial designs. Analysis of variance denoted that both kinds of extractions determined a statistically significant negative effect on metal biosorption. In the case of cadmium extractions also determined a significant decrease of selectivity with respect to olive pomace. When the acid-base and binding properties of the substances extracted were determined, they were adsorbed onto a synthetic resin (octadecylsilane) and calcium alginate beads. In this way two kinds of composite biosorbents have been obtained both having an increased concentration of binding substances with respect to native olive pomace, also working more efficiently in metal removal.

  14. Development of new composite biosorbents from olive pomace wastes

    Energy Technology Data Exchange (ETDEWEB)

    Pagnanelli, Francesca [Department of Chemistry, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome (Italy); Cruz Viggi, Carolina, E-mail: carolina.cruzviggi@uniroma1.it [Department of Chemistry, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome (Italy); Toro, Luigi [Department of Chemistry, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome (Italy)

    2010-06-15

    In this study olive pomace was used as a source of binding substances for the development of composite biosorbents to be used in heavy metal removal from aqueous solutions. The aim was to obtain biosorbent material with an increased concentration of binding sites. The effects of two different extraction procedures (one using only methanol and the other one hexane followed by methanol) on the binding properties of olive pomace were tested by potentiometric titrations and batch biosorption tests for copper and cadmium removal. Titration modelling evidenced that both kinds of extractions generated a solid with a reduced amount of protonatable sites. Biosorption tests were organized according to full factorial designs. Analysis of variance denoted that both kinds of extractions determined a statistically significant negative effect on metal biosorption. In the case of cadmium extractions also determined a significant decrease of selectivity with respect to olive pomace. When the acid-base and binding properties of the substances extracted were determined, they were adsorbed onto a synthetic resin (octadecylsilane) and calcium alginate beads. In this way two kinds of composite biosorbents have been obtained both having an increased concentration of binding substances with respect to native olive pomace, also working more efficiently in metal removal.

  15. Olive and olive pomace oil packing and marketing

    Directory of Open Access Journals (Sweden)

    Berzosa, Juan

    2006-03-01

    Full Text Available The paper describes the industrial installations and equipments used by the olive oil sector for olive oil packing, the different types of containers used (plastic, glass, tin, and carton, and the diverse technologies applied for filling, stoppering, labelling, and packing as well as the trend and new technologies developed according to the material of the containers and the markets’ demands.Some logistic aspects such as palletization, storage, and shipment of final products are also discussed. The use of modern tools and codification systems like EAN 128 permits to follow the product distribution and assure the traceability of packed oils.The last part of the article includes the world and EU production and consumption of olive oil, paying special attention to the peculiarities of the main EU producers (Spain, Italy, Greece, and Portugal. Finally, the olive oil consumption in third countries is analysed and the consumption and its trend in merging markets like USA, Australia, and Japan commented.En este artículo se describen los equipos e instalaciones industriales que utiliza el sector del aceite de oliva para el envasado de los aceites de oliva, los tipos de envases más empleados (plástico, vidrio, metálicos y cartón y las diferentes tecnologías de llenado, taponado, etiquetado y embalado, así como las tendencias y nuevas tecnologías en función del material de los envases y la demanda de los mercados.Se contemplan también aspectos logísticos como el paletizado, el almacenamiento y la expedición del producto terminado. El uso de modernas herramientas y sistemas de codificación como el EAN 128 permite el seguimiento del producto y la trazabilidad de los aceites envasados a lo largo de la cadena de distribución.En la última parte del artículo, se indican cifras de producción y consumo de aceite de oliva en el mundo y en la Unión Europea. Se comentan especialmente las peculiaridades de los principales países productores de la

  16. Geographical traceability of virgin olive oils from south-western Spain by their multi-elemental composition.

    Science.gov (United States)

    Beltrán, María; Sánchez-Astudillo, María; Aparicio, Ramón; García-González, Diego L

    2015-02-15

    The geographical traceability of virgin olive oil can be controlled by chemical species that are linked to the production area. Trace elements are among these species. The hypothesis is that the transfer of elements from the soil to the oil is subjected to minor variations and therefore this chemical information can be used for geographical traceability. In order to confirm this hypothesis, the trace elements of virgin olive oils from south-western Spain were analysed, and the same elements were determined in the corresponding olive-pomaces and soils. The differences in the concentration were studied according to cultivars and locations. Results show some coincidences in the selection of elements in soils (W, Fe, Na), olive-pomace (W, Fe, Na, Mg, Mn, Ca, Ba, Li) and olive oils (W, Fe, Mg, Mn, Ca, Ba, Li, Bi), which supports their utility in traceability. In the case of olive oils, 93% of the samples were correctly classified in their geographical origins (96% for Beas, 77% for Gibraleón, 91% for Niebla, and 100% for Sanlúcar de Guadiana). Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits

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    Nektaria Tsantila

    2007-01-01

    Full Text Available Olive oil polar lipid (OOPL extract has been reported to inhibit atherosclerosis development on rabbits. Olive pomace polar lipid (PPL extract inhibits PAF activity in vitro and the most potent antagonist has been identified as a glycerylether-sn-2-acetyl glycolipid with common structural characteristics with the respective potent antagonist of OOPL. The aim of this study was to investigate the effect of PPL on early atherosclerosis development on rabbits and to compare it with the antiatherosclerotic effect of OOPL. OOPL and PPL inhibition potency, towards both PAF action and PAF binding, was tested in vitro on washed rabbit platelets. Consequently, rabbits were divided into three groups (A, B, and C. All groups were fed atherogenic diet for 22 days. Atherogenic diets in groups B and C were enriched with OOPL and PPL, respectively. At the end of the experimental time, rabbits were euthanized and aortic samples were examined histopathologically. OOPL and PPL inhibited PAF-induced aggregation, as well as specific PAF binding, with PPL being more potent. Free and bound PAF levels and PAF-AH activity were significantly elevated at the end of the experimental time. Plasma total cholesterol, HDL cholesterol, LDL cholesterol, and triglycerides levels were also found increased. Groups B and C exhibited significantly increased values of EC50 compared to group A. Histopathological examination revealed that the development of early atherosclerosis lesions in groups B and C were significantly inhibited compared to group A. Significant differences were noted in the early atherosclerosis lesions between groups B and C, thus indicating that PPL exhibit its anti-atherosclerotic activity by blocking PAF receptor. Specific PAF antagonists with similar in vitro and in vivo bioactivity to those that have been previously reported in OOPL exist in PPL.

  18. RBF–ARX model of an industrial furnace for drying olive pomace

    International Nuclear Information System (INIS)

    Casanova-Peláez, P.J.; Cruz-Peragón, F.; Palomar-Carnicero, J.M.; Dorado, R.; López-García, R.

    2012-01-01

    Highlights: ► We model a real furnace, fuelled with orujo, used to dry olive pomace. ► We apply a radial basic functions–auto-regression with exogenous variables (ARXs–RBFs) method. ► Root-mean-square error and r 2 are used to validate the ARX–RBF model. - Abstract: Drying operations are common in food industries. One of the main components in a drying system is the furnace. The furnace operation involves heat–mass transfer and combustion, thus it demands a complex mathematic representation. Since autoregressive methods are simple, and help to simulate rapidly a system, we model a drying furnace of olive pomace via an auto-regression with exogenous variables (ARXs) method. A neural network of radial basic functions (RBFs) defines the ARX experimental relation between the amounts of dry pomace (moisture content of 15%) used like fuel and the temperature of outlet gases. A real industrial furnace is studied to validate the proposed model, which can help to control the drying process.

  19. Thin layer drying kinetics of by-products from olive oil processing.

    Science.gov (United States)

    Montero, Irene; Miranda, Teresa; Arranz, Jose Ignacio; Rojas, Carmen Victoria

    2011-01-01

    The thin-layer behavior of by-products from olive oil production was determined in a solar dryer in passive and active operation modes for a temperature range of 20-50 °C. The increase in the air temperature reduced the drying time of olive pomace, sludge and olive mill wastewater. Moisture ratio was analyzed to obtain effective diffusivity values, varying in the oil mill by-products from 9.136 × 10(-11) to 1.406 × 10(-9) m(2)/s in forced convection (m(a) = 0.22 kg/s), and from 9.296 × 10(-11) to 6.277 × 10(-10) m(2)/s in natural convection (m(a) = 0.042 kg/s). Diffusivity values at each temperature were obtained using the Fick's diffusion model and, regardless of the convection, they increased with the air temperature. The temperature dependence on the effective diffusivity was determined by an Arrhenius type relationship. The activation energies were found to be 38.64 kJ/mol, 30.44 kJ/mol and 47.64 kJ/mol for the olive pomace, the sludge and the olive mill wastewater in active mode, respectively, and 91.35 kJ/mol, 14.04 kJ/mol and 77.15 kJ/mol in natural mode, in that order.

  20. A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.

    Science.gov (United States)

    Ben Hammouda, Ibtissem; Triki, Mehdi; Matthäus, Bertrand; Bouaziz, Mohamed

    2018-04-04

    The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized nutritional qualities.

  1. Potential biogas production from agricultural by-products in Sicily. A case study of citrus pulp and olive pomace

    Directory of Open Access Journals (Sweden)

    Francesca Valenti

    2017-07-01

    Full Text Available Renewable energy sources represent a suitable alternative to conventional fossil fuels, due to the possible advantages in terms of environmental impact reduction. Anaerobic digestion of biomasses could be considered an environmental friendly way to treat and revalorise large amounts of by-products from farming industries because it ensures both pollution control and energy recovery. Therefore, the objective of this study was to define a methodology for evaluating the potential biogas production available from citrus pulp and olive pomace, which are suitable agricultural by-products for biogas production. In the first phase of the study, the spatial distribution of both olive and citrus-producing areas was analysed in Sicily, a geographical area of the Mediterranean basin highly representative of these types of cultivation. Then, a GIS-based model, which had been previously defined and utilised to evaluate the amount of citrus pulp and olive pomace production, was applied to this case study. Based on the results obtained for the different provinces of Sicily, the province of Catania was chosen as the study area of this work since it showed the highest production of both citrus pulp and olive pomace. Therefore, a further analysis regarded the quantification of olive pomace and citrus pulp at municipal level. The results of this analysis showed that the total amount of available citrus pulp and olive pomace corresponded theoretically to about 11,102,469 Nm3/year biogas. Finally, the methodology adopted in this study made it possible to identify suitable areas for the development of new biogas plants by considering both the spatial distribution of the olive and citrus growing areas and the locations of the existing processing industries.

  2. Use of bottom ash from olive pomace combustion in the production of eco-friendly fired clay bricks.

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    Eliche-Quesada, D; Leite-Costa, J

    2016-02-01

    Olive pomace bottom ash was used to replace different amounts (10-50wt%) of clay in brick manufacturing. The aim of this study is both studying bricks properties and showing a new way of olive pomace bottom ash recycling. Properties of waste bricks were compared to conventional products following standard procedures in order to determine the maximum waste percentage. The amount of olive pomace bottom ash is limited to 20wt%, obtaining bricks with superior engineering properties when 10wt% of waste is added. Adding higher amount of waste (30-50wt%) resulted in bricks with water absorption and compressive strength values on the edge of meeting those established by standards. Therefore, the addition of 10 and 20wt% of olive pomace bottom ash produced bricks with a bulk density of 1635 and 1527kg/m(3) and a compressive strength of 33.9MPa and 14.2MPa, respectively. Fired bricks fulfil standards requirements for clay masonry units, offering, at the same time, better thermal insulation of buildings due to a reduction in thermal conductivity of 14.4% and 16.8% respectively, compared to control bricks (only clay). Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Stigmastadiene and specific extitntion (270 nm to evaluate the presence of refined oils in virgin olive oil commercialized in Brazil

    Directory of Open Access Journals (Sweden)

    Sabria Aued-Pimentel

    2013-09-01

    Full Text Available The increased marketing of olive oil in Brazil has intensified legal requirements to ensure regulation of this product. The measurement of the specific extinction at 270 nm (E 270 and content of stigmastadiene can be used to assess the presence of refined oils in virgin olive oil. During the vegetable oil refining process, compounds with conjugated double bonds are generated from unsaturated fatty acids that absorb at 270 nm and sterols, such as stigmasta-3,5-diene. To compare these parameters, seven samples of extra virgin olive oil and three samples of olive oil (blend of virgin and refined were analyzed. Among the samples analyzed, four extra virgin samples had levels of stigmastadiene and E 270 higher than expected, among which two were adulterated with seed oil (rich in linoleic acid and the other two with olive pomace oil. The results demonstrate the higher sensitivity of stigmastadiene to determine the presence of the refined oil in virgin olive oil and good agreement with determining E 270. The latter technique is a simple, quick, and low cost method of determination that can be easily implemented in laboratories to assist in the screening and regulation of olive oils sold in Brazil.

  4. Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation.

    Science.gov (United States)

    Leite, Paulina; Salgado, José Manuel; Venâncio, Armando; Domínguez, José Manuel; Belo, Isabel

    2016-08-01

    Olive mills generate a large amount of waste that can be revaluated. This work aim to improve the production lignocellulolytic enzymes by solid-state fermentation using ultrasounds pretreated olive mill wastes. The composition of olive mill wastes (crude and exhausted olive pomace) was compared and several physicochemical characteristics were significantly different. The use of both wastes in SSF was evaluated and a screening of fungi for xylanase and cellulase production was carried out. After screening, the use of exhausted olive pomace and Aspergillus niger led to the highest enzyme activities, so that they were used in the study of ultrasounds pre-treatment. The results showed that the sonication led to a 3-fold increase of xylanase activity and a decrease of cellulase activity. Moreover, the liquid fraction obtained from ultrasounds treatment was used to adjust the moisture of solid and a positive effect on xylanase (3.6-fold increase) and cellulase (1.2-fold increase) production was obtained. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Optical methods and differential scanning calorimetry as a potential tool for discrimination of olive oils (extra virgin and mix with vegetable oils)

    Science.gov (United States)

    Nikolova, Kr.; Yovcheva, T.; Marudova, M.; Eftimov, T.; Bodurov, I.; Viraneva, A.; Vlaeva, I.

    2016-03-01

    Eleven samples from olive oil have been investigated using four physical methods - refractive index measurement, fluorescence spectra, color parameters and differential scanning colorimetry. In pomace olive oil (POO) and extra virgin olive oil (EVOO) the oleic acid (65.24 %-78.40 %) predominates over palmitic (10.47 %-15.07 %) and linoleic (5.26 %-13.92 %) acids. The fluorescence spectra contain three peaks related to oxidation products at about λ = (500-540) nm, chlorophyll content at about λ = (675-680) nm and non determined pigments at λ = (700-750) nm. The melting point for EVOO and POO is between -1 °C and -6 °C. In contrast, the salad olive oils melt between -24 °C and -30 °C. The refractive index for EVOO is lower than that for mixed olive oils. The proposed physical methods could be used for fast and simple detection of vegetable oils in EVOO without use of chemical substances. The experimental results are in accordance with those obtained by chemical analysis.

  6. Rapid NIR determination of alkyl esters in virgin olive oil

    International Nuclear Information System (INIS)

    Cayuela, J.A.

    2017-01-01

    The regulation of The European Union for olive oil and olive pomace established the limit of 35 mg·kg-1 for fatty acids ethyl ester contents in extra virgin olive oils, from grinding seasons after 2016. In this work, predictive models have been established for measuring fatty acid ethyl and methyl esters and to measure the total fatty acid alkyl esters based on near infrared spectroscopy (NIRS), and used successfully for this purpose. The correlation coefficients from the external validation exercises carried out with these predictive models ranged from 0.84 to 0.91. Different classification tests using the same models for the thresholds 35 mg·kg-1 for fatty acid ethyl esters and 75 mg·kg-1 for fatty acid alkyl esters provided success percentages from 75.0% to 95.2%. [es

  7. Direct classification of olive oils by using two types of ion mobility spectrometers

    Energy Technology Data Exchange (ETDEWEB)

    Garrido-Delgado, Rocio [Department of Analytical Chemistry, University of Cordoba, Annex C3 Building, Campus of Rabanales, E-14071 Cordoba (Spain); Mercader-Trejo, Flora [Department of Analytical Chemistry, University of Cordoba, Annex C3 Building, Campus of Rabanales, E-14071 Cordoba (Spain); Metrologia de Materiales, Centro Nacional de Metrologia, km. 4.5 Carretera a Los Cues, El Marques, Queretaro (Mexico); Sielemann, Stefanie; Bruyn, Wolfgang de [G.A.S. Gesellschaft fuer analytische Sensorsysteme mbH, BioMedizinZentrumDortmund, Otto-Hahn-Str. 15, 44227 Dortmund (Germany); Arce, Lourdes [Department of Analytical Chemistry, University of Cordoba, Annex C3 Building, Campus of Rabanales, E-14071 Cordoba (Spain); Valcarcel, Miguel, E-mail: qa1meobj@uco.es [Department of Analytical Chemistry, University of Cordoba, Annex C3 Building, Campus of Rabanales, E-14071 Cordoba (Spain)

    2011-06-24

    Graphical abstract: Highlights: > We explore the use of Ion Mobility Spectrometers for classification of olive oils. > Three types of olive oils were analyzed with both devices coupled to headspace system. > The ion mobility data were processed using chemometric to obtain global information. > The classification rate was better using tritium source and separation step prior IMS. - Abstract: In this work, we explored the use of an Ion Mobility Spectrometry (IMS) device with an ultraviolet (UV) source, and of a Gas Chromatographic (GC) column coupled to an IM Spectrometer with a tritium source, for the discrimination of three grades of olive oil, namely: extra virgin olive oil (EVOO), olive oil (OO) and pomace olive oil (POO). The three types of oil were analyzed with both equipment combinations as coupled to a headspace system and the obtained ion mobility data were consecutively processed with various chemometric tools. The classification rate for an independent validation set was 86.1% (confidence interval at 95% [83.4%, 88.5%]) with an UV-IMS and 100% (confidence interval at 95% [87%, 100%]) using a GC-IMS system. The classification rate was improved by using a more suitable ionization source and a pre-separation step prior to the IM analysis.

  8. Direct classification of olive oils by using two types of ion mobility spectrometers

    International Nuclear Information System (INIS)

    Garrido-Delgado, Rocio; Mercader-Trejo, Flora; Sielemann, Stefanie; Bruyn, Wolfgang de; Arce, Lourdes; Valcarcel, Miguel

    2011-01-01

    Graphical abstract: Highlights: → We explore the use of Ion Mobility Spectrometers for classification of olive oils. → Three types of olive oils were analyzed with both devices coupled to headspace system. → The ion mobility data were processed using chemometric to obtain global information. → The classification rate was better using tritium source and separation step prior IMS. - Abstract: In this work, we explored the use of an Ion Mobility Spectrometry (IMS) device with an ultraviolet (UV) source, and of a Gas Chromatographic (GC) column coupled to an IM Spectrometer with a tritium source, for the discrimination of three grades of olive oil, namely: extra virgin olive oil (EVOO), olive oil (OO) and pomace olive oil (POO). The three types of oil were analyzed with both equipment combinations as coupled to a headspace system and the obtained ion mobility data were consecutively processed with various chemometric tools. The classification rate for an independent validation set was 86.1% (confidence interval at 95% [83.4%, 88.5%]) with an UV-IMS and 100% (confidence interval at 95% [87%, 100%]) using a GC-IMS system. The classification rate was improved by using a more suitable ionization source and a pre-separation step prior to the IM analysis.

  9. State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

    Directory of Open Access Journals (Sweden)

    Patricia Reboredo-Rodríguez

    2017-03-01

    Full Text Available Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices. The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed.

  10. Agent orange herbicides, organophosphate and triazinic pesticides analysis in olive oil and industrial oil mill waste effluents using new organic phase immunosensors.

    Science.gov (United States)

    Martini, Elisabetta; Merola, Giovanni; Tomassetti, Mauro; Campanella, Luigi

    2015-02-15

    New immunosensors working in organic solvent mixtures (OPIEs) for the analysis of traces of different pesticides (triazinic, organophosphates and chlorurates) present in hydrophobic matrices such as olive oil were developed and tested. A Clark electrode was used as transducer and peroxidase enzyme as marker. The competitive process took place in a chloroform-hexane 50% (V/V) mixture, while the subsequent enzymatic final measurement was performed in decane and using tert-butylhydroperoxide as substrate of the enzymatic reaction. A linear response of between about 10nM and 5.0μM was usually obtained in the presence of olive oil. Recovery tests were carried out in commercial or artisanal extra virgin olive oil. Traces of pesticides were also checked in the oily matrix, in pomace and mill wastewaters from an industrial oil mill. Immunosensors show good selectivity and satisfactory precision and recovery tests performed in olive oil gave excellent results. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Characterization of grape seed and pomace oil extracts

    Directory of Open Access Journals (Sweden)

    Sema Çetin, Emine

    2007-03-01

    Full Text Available The objective of this study was to determine the nutrient and antioxidant contents of grape seed and pomace oil extracts from the main Turkish wine grape cultivars, Kalecik karas1, Narince, Hasandede and Emir. Dried and powdered seed and pomace materials were extracted with hexane. The results showed that the oil concentration of seeds ranged from 12.35 to 16.00% while in pomace the oil concentration varied from 5.47 to 8.66%. Grape seed and pomace oils were rich in oleic and linoleic acids and the degree of unsaturation in the oils was over 85%. α- tocopherol was the most abundant tocopherol in the oil extracts. Although γ and δ-tocopherols were found with low concentrations, β-tocopherol was not detected in the oil extracts. Oil extracts from pomace in all cultivars gave the highest tocopherol contents compared to the seeds. The contents of total phenolics were higher in pomace oil extracts than seed oil extracts. The highest total phenolic content (392.74 mg/kg was found in the oil extract from Narince pomace compared to the other oil extracts. The refractive indexes of pomace oil extracts ranged from 1.445 to 1.468 while the refractive indexes of the seed oil extracts ranged from 1.460 and 1.466. In conclusion, wine byproducts including the seeds and pomace can be utilized both to get natural antioxidants and to obtain edible vegetable oil.El objetivo de este estudio fue determinar los contenidos de nutrientes y antioxidantes de extractos de aceite de orujo y pepita de uva de los principales cultivares de uva de Turquía, Kalecik karas1, Narince, Hasandede y Emir. El material procedente del orujo y las semillas, seco y pulverizado, se extrajo con hexano. Los resultados mostraron que la concentración de aceite de las semillas osciló entre 12,35 y 16,00 % mientras que en el aceite de orujo la concentración varió entre 5,47 y 8,66%. Los aceites de orujo y pepita de uva eran ricos en ácido oleico y linoleico y su grado de instauraci

  12. Adsorption of chromium(VI) on pomace-An olive oil industry waste: Batch and column studies

    International Nuclear Information System (INIS)

    Malkoc, Emine; Nuhoglu, Yasar; Dundar, Murat

    2006-01-01

    The waste pomace of olive oil factory (WPOOF) was tested for its ability to remove chromium(VI) from aqueous solution by batch and column experiments. Various thermodynamic parameters, such as ΔG o , ΔH o and ΔS o have been calculated. The thermodynamics of chromium(VI) ion onto WPOOF system indicates spontaneous and endothermic nature of the process. The ability of WPOOF to adsorb chromium(VI) in a fixed bed column was investigated, as well. The effect of operating parameters such as flow rate and inlet metal ion concentration on the sorption characteristics of WPOOF was investigated. The longest breakthrough time and maximum of Cr(VI) adsorption is obtained at pH 2.0. The total adsorbed quantities, equilibrium uptakes and total removal percents of chromium(VI) related to the effluent volumes were determined by evaluating the breakthrough curves obtained at different flow rates and different inlet chromium(VI) concentrations for adsorbent. The data confirmed that the total amount of sorbed chromium(VI) and equilibrium chromium(VI) uptake decreased with increasing flow rate and increased with increasing inlet chromium(VI) concentration. The Adams-Bohart model were used to analyze the experimental data and the model parameters were evaluated

  13. Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols.

    Science.gov (United States)

    Frankel, Edwin; Bakhouche, Abdelhakim; Lozano-Sánchez, Jesús; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

    2013-06-05

    This review describes the olive oil production process to obtain extra virgin olive oil (EVOO) enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is obtained exclusively by mechanical and physical processes including collecting, washing, and crushing of olives, malaxation of olive paste, centrifugation, storage, and filtration. The effect of each step is discussed to minimize losses of polyphenols from large quantities of wastes. Phenolic compounds including phenolic acids, alcohols, secoiridoids, lignans, and flavonoids are characterized in olive oil mill wastewater, olive pomace, storage byproducts, and filter cake. Different industrial pilot plant processes are developed to recover phenolic compounds from olive oil byproducts with antioxidant and bioactive properties. The technological information compiled in this review will help olive oil producers to improve EVOO quality and establish new processes to obtain valuable extracts enriched in polyphenols from byproducts with food ingredient applications.

  14. Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany.

    Science.gov (United States)

    Mari, Eleonora; Guerrini, Simona; Granchi, Lisa; Vincenzini, Massimo

    2016-06-01

    The aim of this study was to evaluate the occurrence of yeast populations during different olive oil extraction processes, carried out in three consecutive years in Tuscany (Italy), by analysing crushed pastes, kneaded pastes, oil from decanter and pomaces. The results showed yeast concentrations ranging between 10(3) and 10(5) CFU/g or per mL. Seventeen dominant yeast species were identified by random amplified polymorphic DNA with primer M13 and their identification was confirmed by restriction fragments length polymorphism of ribosomal internal transcribed spacer and sequencing rRNA genes. The isolation frequencies of each species in the collected samples pointed out that the occurrence of the various yeast species in olive oil extraction process was dependent not only on the yeasts contaminating the olives but also on the yeasts colonizing the plant for oil extraction. In fact, eleven dominant yeast species were detected from the washed olives, but only three of them were also found in oil samples at significant isolation frequency. On the contrary, the most abundant species in oil samples, Yamadazyma terventina, did not occur in washed olive samples. These findings suggest a phenomenon of contamination of the plant for oil extraction that selects some yeast species that could affect the quality of olive oil.

  15. Chemical treatment of olive pomace: effect on acid-basic properties and metal biosorption capacity.

    Science.gov (United States)

    Martín-Lara, M A; Pagnanelli, F; Mainelli, S; Calero, M; Toro, L

    2008-08-15

    In this study, olive pomace, an agricultural waste that is very abundant in Mediterranean area, was modified by two chemical treatments in order to improve its biosorption capacity. Potentiometric titrations and IR analyses were used to characterise untreated olive pomace (OP), olive pomace treated by phosphoric acid (PAOP) and treated by hydrogen peroxide (HPOP). Acid-base properties of all investigated biosorbents were characterised by two main kinds of active sites, whose nature and concentration were determined by a mechanistic model assuming continuous distribution for the proton affinity constants. Titration modelling denoted that all investigated biosorbents (OP, PAOP and HPOP) were characterised by the same kinds of active sites (carboxylic and phenolic), but with different total concentrations with PAOP richer than OP and HPOP. Single metal equilibrium studies in batch reactors were carried out to determine the capacity of these sorbents for copper and cadmium ions at constant pH. Experimental data were analysed and compared using the Langmuir isotherm. The order of maximum uptake capacity of copper and cadmium ions on different biosorbents was PAOP>HPOP>OP. The maximum adsorption capacity of copper and cadmium, was obtained as 0.48 and 0.10 mmol/g, respectively, for PAOP. Metal biosorption tests in presence of Na(+) in solution were also carried out in order to evaluate the effect of chemical treatment on biomass selectivity. These data showed that PAOP is more selective for cadmium than the other sorbents, while similar selectivity was observed for copper.

  16. Chemical treatment of olive pomace: Effect on acid-basic properties and metal biosorption capacity

    Energy Technology Data Exchange (ETDEWEB)

    Martin-Lara, M.A. [Departamento de Ingenieria Quimica, Facultad de Ciencias, Universidad de Granada, Avda. Fuentenueva s/n, 18071 Granada (Spain)], E-mail: marianml@ugr.es; Pagnanelli, F. [Dipartimento di Chimica, Facolta di S.M.F.N., Universita degli Studi ' La Sapienza' , P.le A. Moro, 5, 00185 Roma (Italy)], E-mail: francesca.pagnanelli@uniroma1.it; Mainelli, S. [Dipartimento di Chimica, Facolta di S.M.F.N., Universita degli Studi ' La Sapienza' , P.le A. Moro, 5, 00185 Roma (Italy); Calero, M. [Departamento de Ingenieria Quimica, Facultad de Ciencias, Universidad de Granada, Avda. Fuentenueva s/n, 18071 Granada (Spain); Toro, L. [Dipartimento di Chimica, Facolta di S.M.F.N., Universita degli Studi ' La Sapienza' , P.le A. Moro, 5, 00185 Roma (Italy)

    2008-08-15

    In this study, olive pomace, an agricultural waste that is very abundant in Mediterranean area, was modified by two chemical treatments in order to improve its biosorption capacity. Potentiometric titrations and IR analyses were used to characterise untreated olive pomace (OP), olive pomace treated by phosphoric acid (PAOP) and treated by hydrogen peroxide (HPOP). Acid-base properties of all investigated biosorbents were characterised by two main kinds of active sites, whose nature and concentration were determined by a mechanistic model assuming continuous distribution for the proton affinity constants. Titration modelling denoted that all investigated biosorbents (OP, PAOP and HPOP) were characterised by the same kinds of active sites (carboxylic and phenolic), but with different total concentrations with PAOP richer than OP and HPOP. Single metal equilibrium studies in batch reactors were carried out to determine the capacity of these sorbents for copper and cadmium ions at constant pH. Experimental data were analysed and compared using the Langmuir isotherm. The order of maximum uptake capacity of copper and cadmium ions on different biosorbents was PAOP > HPOP > OP. The maximum adsorption capacity of copper and cadmium, was obtained as 0.48 and 0.10 mmol/g, respectively, for PAOP. Metal biosorption tests in presence of Na{sup +} in solution were also carried out in order to evaluate the effect of chemical treatment on biomass selectivity. These data showed that PAOP is more selective for cadmium than the other sorbents, while similar selectivity was observed for copper.

  17. Fourier transform infrared and fluorescence spectroscopy for analysis of vegetable oils

    Directory of Open Access Journals (Sweden)

    Nigri S.

    2013-09-01

    Full Text Available Fourier transform infrared (FTIR and fluorescence spectroscopy, combined with chemometric approaches have been developed to analysis of extra virgin olive oil adulterated with pomace olive oil. The measurements were made on pure vegetable oils: extra virgin oil, pomace olive oil and that adulterated with varying concentration of pomace olive oil. Today, the application of FTIR spectroscopy has increased in food studied, and particularly has become a powerful analytical tool in the study of edible oils and fats. The spectral regions where the variations were observed chosen for developing models and cross validation was used. The synchronous fluorescence spectrometry takes advantage of the hardware capability to vary both the excitation and emission wavelengths during the analysis with constant wavelength difference is maintained between the two. The region between 300 and 400 nm is attributed to the tocopherols and phenols, the derivatives of vitamin E are associated with the region 400–600 nm and the bands in the region of 600–700 nm are attributed to the chlorophyll and peophytin pigments. The results presented in this study suggest that FTIR and fluorescence may be a useful tool for analysis and detecting adulteration of extra virgin olive oil with pomace oil.

  18. PHYSICO-CHEMICAL ASSESSMENT OF POMACE EXHAUSTED AND APPRECIATION OF THEIR COMPOSTABILITY IN THE DELEGATION OF KALAA KEBIRA (TUNISIA

    Directory of Open Access Journals (Sweden)

    Y. M'Sadak

    2016-05-01

    Full Text Available Olive pomace is the solid by-product obtained from the extraction of olive oil revealing serious environmental problems in all Mediterranean countries olive growing. Generally, that pomace can be valued, among others, as a source of organic matter (composting. In this perspective, we have addressed in this work to the quantitive and qualitative characterization (limited to certain physico-chemical parameters of the solid by-product of olive oil extraction in the delegation of Kalaa Kebira (Sousse, Tunisia while appreciating their compostability. The results showed that those olive residues are essentially dry, carbon-rich and CF, low in nitrogen. They can be used as compost by combining them with other available sources of plant originand/or animal such as manure of cattle, sheep or poultry (in varying proportions and responsible of the nature very heterogeneous and the variable quality that can be applied to improve soil fertility and crop productivity.

  19. Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation.

    Science.gov (United States)

    Oliveira, Felisbela; Moreira, Cláudia; Salgado, José Manuel; Abrunhosa, Luís; Venâncio, Armando; Belo, Isabel

    2016-08-01

    Pollution by olive mill wastes is an important problem in the Mediterranean area and novel solutions for their proper management and valorization are needed. The aim of this work was to optimize a solid-state fermentation (SSF) process to produce lipase using olive pomace (OP) as the main source of nutrients by several Aspergillus spp. Optimized variables in two different designs were: ratio between olive pomace and wheat bran (OP:WB), NaNO3 , Czapek nutrients, fermentation time, moisture content (MC) and temperature. Results showed that the mixture OP:WB and MC were the most significant factors affecting lipase production for all fungi strains tested. With MC and temperature optimization, a 4.4-fold increase in A. ibericus lipase was achieved (90.5 ± 1.5 U g(-1) ), using a mixture of OP and WB at 1:1 ratio, 0.02 g NaNO3 g(-1) dry substrate, absence of Czapek nutrients, 60% of MC and incubation at 30 °C for 7 days. For A. niger and A. tubingensis, highest lipase activity obtained was 56.6 ± 5.4 and 7.6 ± 0.6 U g(-1) , respectively. Aspergillus ibericus was found to be the most promising microorganism for lipase production using mixtures of OP and WB. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  20. Olive pomace based lightweight concrete, an experimental approach and contribution

    Directory of Open Access Journals (Sweden)

    Lynda Amel Chaabane

    2018-01-01

    Full Text Available Due to conventional aggregates resources depletion, material recycling has become an economic and ecologic alternative. In this paper, locally available natural residues such as olive pomace were investigated, when partially incorporated in the concrete formulation, since the mechanical characteristics of lightweight aggregate concrete strongly depend on its properties and proportions. Lightweight aggregates are more deformable than the cement matrix because of their high porosity, and their influence on the concrete strength remains complex. The purpose of this paper is to investigate the aggregates properties on lightweight concrete mechanical behaviour through an experimental approach. In addition, the different substitution sequences and the W/C ratio on lightweight concrete behaviour were evaluated, in order to determine the W/C ratio influence on the improvement of the lightweight concrete mechanical properties while knowing that the mixing water quantity gives the cement paste manoeuvrability and mechanical strength effects. The last part of this paper, therefore, was to provide statistical survey for estimating strength and weight reduction through the different natural aggregate substitutions to improve the lightweight concrete properties. The results achieved in a significant olive-pomace lower adhesion with the matrix after the cement setting, making the lightweight concrete mechanical strength weak. However, this work can open several perspectives: Results modeling and correlation with an experimental approach, the evolution and determination of lightweight concrete characteristics when exposed to high temperatures and thermohydric properties.

  1. Ambient mass spectrometry employing direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment

    International Nuclear Information System (INIS)

    Vaclavik, Lukas; Cajka, Tomas; Hrbek, Vojtech; Hajslova, Jana

    2009-01-01

    A novel approach for the authentication of olive oil samples representing different quality grades has been developed. A new type of ion source, direct analysis in real time (DART), coupled to a high-resolution time-of-flight mass spectrometer (TOFMS) was employed for the comprehensive profiling of triacylglycerols (TAGs) and/or polar compounds extracted with a methanol-water mixture. The main parameters influencing the ionization efficiency of TAGs were the type of sample solvent, degree of sample dilution, ion beam temperature, and presence of a dopant (ammonia vapors). The ionization yield of polar compounds depended mainly on a content of water in the extract and ion beam temperature. Using DART-TOFMS, not only differentiation among extra virgin olive oil (EVOO), olive pomace oil (OPO) and olive oil (OO) could be easily achieved, but also EVOO adulteration with commonly used adulterant, hazelnut oil (HO), was feasible. Based on the linear discriminant analysis (LDA), the introduced method allowed detection of HO addition of 6 and 15% (v/v) when assessing DART-TOFMS mass profiles of polar compounds and TAGs, respectively.

  2. Ambient mass spectrometry employing direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment

    Energy Technology Data Exchange (ETDEWEB)

    Vaclavik, Lukas; Cajka, Tomas; Hrbek, Vojtech [Institute of Chemical Technology Prague, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 5, 166 28 Prague 6 (Czech Republic); Hajslova, Jana, E-mail: jana.hajslova@vscht.cz [Institute of Chemical Technology Prague, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 5, 166 28 Prague 6 (Czech Republic)

    2009-07-10

    A novel approach for the authentication of olive oil samples representing different quality grades has been developed. A new type of ion source, direct analysis in real time (DART), coupled to a high-resolution time-of-flight mass spectrometer (TOFMS) was employed for the comprehensive profiling of triacylglycerols (TAGs) and/or polar compounds extracted with a methanol-water mixture. The main parameters influencing the ionization efficiency of TAGs were the type of sample solvent, degree of sample dilution, ion beam temperature, and presence of a dopant (ammonia vapors). The ionization yield of polar compounds depended mainly on a content of water in the extract and ion beam temperature. Using DART-TOFMS, not only differentiation among extra virgin olive oil (EVOO), olive pomace oil (OPO) and olive oil (OO) could be easily achieved, but also EVOO adulteration with commonly used adulterant, hazelnut oil (HO), was feasible. Based on the linear discriminant analysis (LDA), the introduced method allowed detection of HO addition of 6 and 15% (v/v) when assessing DART-TOFMS mass profiles of polar compounds and TAGs, respectively.

  3. Usage of K-cluster and factor analysis for grouping and evaluation the quality of olive oil in accordance with physico-chemical parameters

    Science.gov (United States)

    Milev, M.; Nikolova, Kr.; Ivanova, Ir.; Dobreva, M.

    2015-11-01

    25 olive oils were studied- different in origin and ways of extraction, in accordance with 17 physico-chemical parameters as follows: color parameters - a and b, light, fluorescence peaks, pigments - chlorophyll and β-carotene, fatty-acid content. The goals of the current study were: Conducting correlation analysis to find the inner relation between the studied indices; By applying factor analysis with the help of the method of Principal Components (PCA), to reduce the great number of variables into a few factors, which are of main importance for distinguishing the different types of olive oil;Using K-means cluster to compare and group the tested types olive oils based on their similarity. The inner relation between the studied indices was found by applying correlation analysis. A factor analysis using PCA was applied on the basis of the found correlation matrix. Thus the number of the studied indices was reduced to 4 factors, which explained 79.3% from the entire variation. The first one unified the color parameters, β-carotene and the related with oxidative products fluorescence peak - about 520 nm. The second one was determined mainly by the chlorophyll content and related to it fluorescence peak - about 670 nm. The third and the fourth factors were determined by the fatty-acid content of the samples. The third one unified the fatty-acids, which give us the opportunity to distinguish olive oil from the other plant oils - oleic, linoleic and stearin acids. The fourth factor included fatty-acids with relatively much lower content in the studied samples. It is enquired the number of clusters to be determined preliminary in order to apply the K-Cluster analysis. The variant K = 3 was worked out because the types of the olive oil were three. The first cluster unified all salad and pomace olive oils, the second unified the samples of extra virgin oilstaken as controls from producers, which were bought from the trade network. The third cluster unified samples from

  4. Co-composting of two-phase olive-mill pomace and poultry manure with tomato harvest stalks.

    Science.gov (United States)

    Sülük, Kemal; Tosun, İsmail; Ekinci, Kamil

    2017-04-01

    In this study, two-phase olive-mill pomace with poultry manure and chopped tomato harvest stalks were composted at different initial carbon/nitrogen (C/N) ratios with fixed free air space of 35%. Composting experiment was carried out in the 15 aerobic reactors made of stainless steel and was monitored for 28 days. During the composting process, temperature, moisture content, organic matter (OM), pH, electrical conductivity, oxygen and carbon dioxide concentrations, total carbon, total nitrogen, ammonium nitrogen ([Formula: see text]), nitrate nitrogen ([Formula: see text]), and total phosphorus were monitored. Compost mass and volume changes were determined at the beginning, during remixings, and at the end of composting. While the stabilization period took less time for the mixtures containing a high amount of poultry manure, the mixtures having the high portion of two-phase olive-mill pomace took a longer time due to the structure of olive stone and its lignin content. Dry matter loss (range: 18.1-34.0%.) in the mixtures increased with an increase in the share of poultry manure and tomato stalks in the initial mixture. OM loss (range: 21.7-46.1%) for tomato stalks (measured separately) during composting increased due to an increase in the ratio of poultry manure in the initial mixtures.

  5. Multiclass pesticide determination in olives and their processing factors in olive oil: comparison of different olive oil extraction systems.

    Science.gov (United States)

    Amvrazi, Elpiniki G; Albanis, Triantafyllos A

    2008-07-23

    The processing factors (pesticide concentration found in olive oil/pesticide concentration found in olives) of azinphos methyl, chlorpyrifos, lambda-cyhalothrin, deltamethrin, diazinon, dimethoate, endosulfan, and fenthion were determined in olive oil production process in various laboratory-scale olive oil extractions based on three- or two-phase centrifugation systems in comparison with samples collected during olive oil extractions in conventional olive mills located at different olive oil production areas in Greece. Pesticide analyses were performed using a multiresidue method developed in our laboratory for the determination of different insecticides and herbicides in olive oil by solid-phase extraction techniques coupled to gas chromatography detection (electron capture detection and nitrogen phosphorus detection), optimized, and validated for olive fruits sample preparation. Processing factors were found to vary among the different pesticides studied. Water addition in the oil extraction procedure (as in a three-phase centrifugation system) was found to decrease the processing factors of dimethoate, alpha-endosulfan, diazinon, and chlorpyrifos, whereas those of fenthion, azinphos methyl, beta-endosulfan, lambda-cyhalothrin, and deltamethrin residues were not affected. The water content of olives processed was found to proportionally affect pesticide processing factors. Fenthion sulfoxide and endosulfan sulfate were the major metabolites of fenthion and endosulfan, respectively, that were detected in laboratory-produced olive oils, but only the concentration of fenthion sulfoxide was found to increase with the increase of water addition in the olive oil extraction process.

  6. E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach.

    Science.gov (United States)

    Buratti, Susanna; Malegori, Cristina; Benedetti, Simona; Oliveri, Paolo; Giovanelli, Gabriella

    2018-05-15

    The aim of this work was to investigate the applicability of e-senses (electronic nose, electronic tongue and electronic eye) for the characterization of edible olive oils (extra virgin, olive and pomace) and for the assessment of extra virgin olive oil and olive oil quality decay during storage at different temperatures. In order to obtain a complete description of oil samples, physico-chemical analyses on quality and nutritional parameters were also performed. Data were processed by PCA and a targeted data processing flow-sheet has been applied to physico-chemical and e-senses dataset starting from data pre-processing introducing an innovative normalization method, called t0 centering. On e-senses data a powerful mid-level data fusion approach has been employed to extract relevant information from different analytical sources combining their individual contributions. On physico-chemical data, an alternative approach for grouping extra virgin olive oil and olive oil samples on the basis of their freshness was applied and two classes were identified: fresh and oxidized. A k-NN classification rule was developed to test the performance of e-senses to classify samples in the two classes of freshness and the average value of correctly classified samples was 94%. Results demonstrated that the combined application of e-senses and the innovative data processing strategy allows to characterize edible olive oils of different categories on the basis of their sensorial properties and also to follow the evolution during storage of extra-virgin olive oil and olive oil sensorial properties thus assessing the quality decay of oils. Copyright © 2018 Elsevier B.V. All rights reserved.

  7. Comparison between externally fired gas turbine and gasifier-gas turbine system for the olive oil industry

    International Nuclear Information System (INIS)

    Vera, D.; Jurado, F.; Mena, B. de; Schories, G.

    2011-01-01

    The olive oil industry generates during the extraction process several solid wastes as olive tree leaves and prunings, exhausted pomace and olive pits. These renewable wastes could be used for power and heat applications. The aim of this paper is to compare the performance of two small-scale CHP systems: a gasification- gas turbine system and an EFGT (externally fired gas turbine system). For this reason, several parameters have been calculated: generated heat and power, electric and overall efficiencies, biomass consumption, exergy efficiency, optimum pressure ratio, etc. These systems provide 30 kW e and about 60kW th . Simulation results show that the electrical and overall efficiencies achieved in EFGT system (19.1% and 59.3%, respectively) are significantly higher than those obtained in the gasification plant (12.3% and 45.4%). The proposed CHP systems have been modeled using Cycle-Tempo ® software. -- Highlights: ► Comparison between externally fired gas turbine and gasifier-gas turbine system. ► Olive oil industry generates several solid wastes as olive tree leaves and prunings. ► Thermodynamic parameters have been calculated. ► Systems have been modeled using Cycle-Tempo ® software. ► Simulation results show electrical and overall efficiencies achieved in the systems.

  8. [Determination of olive oil content in olive blend oil by headspace gas chromatography-mass spectrometry].

    Science.gov (United States)

    Jiang, Wanfeng; Zhang, Ning; Zhang, Fengyan; Yang, Zhao

    2017-07-08

    A method for the determination of the content of olive oil in olive blend oil by headspace gas chromatography-mass spectrometry (SH-GC/MS) was established. The amount of the sample, the heating temperature, the heating time, the amount of injection, the injection mode and the chromatographic column were optimized. The characteristic compounds of olive oil were found by chemometric method. A sample of 1.0 g was placed in a 20 mL headspace flask, and heated at 180℃ for 2700 s. Then, 1.0 mL headspace gas was taken into the instrument. An HP-88 chromatographic column was used for the separation and the analysis was performed by GC/MS. The results showed that the linear range was 0-100%(olive oil content). The linear correlation coefficient ( r 2 ) was more than 0.995, and the limits of detection were 1.26%-2.13%. The deviations of olive oil contents in the olive blend oil were from -0.65% to 1.02%, with the relative deviations from -1.3% to 6.8% and the relative standard deviations from 1.18% to 4.26% ( n =6). The method is simple, rapid, environment friendly, sensitive and accurate. It is suitable for the determination of the content of olive oil in olive blend oil.

  9. Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.

    Science.gov (United States)

    Caponio, Francesco; Squeo, Giacomo; Brunetti, Lucio; Pasqualone, Antonella; Summo, Carmine; Paradiso, Vito M; Catalano, Pasquale; Bianchi, Biagio

    2018-02-10

    Nowadays, olive oil extraction is basically achieved by means of two-phase decanters, which allow a reduction of water consumption and the leaching of phenolic compounds. Despite this, most of the working settings derive from studies carried out on three-phase decanters. Hence, the aim of the present study was to assess the influence of two-phase decanter feed pipe position (FP) on the extraction efficiency and chemical-sensory characteristics of virgin olive oil. Three different positions were considered: at 825 mm (FP1), 610 mm (FP2) and 520 mm (FP3) from the outlet of the oily phase. Position FP3 allowed the highest oil recovery (up to 10%), the lowest percentage of oil in the olive pomace and, in general, a regular trend in terms of oil extraction efficiency. However, the oily must that came out of the decanter was not completely clean in terms of residual content of solid sediment and water. The feeding position partially affected the profile of antioxidant compounds. In two-phase decanters, loading the olive paste close to the outlet of the oily phase is recommended to increase the extraction efficiency without jeopardizing the chemical-sensory characteristics of virgin olive oil. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  10. Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

    Directory of Open Access Journals (Sweden)

    S. Ok

    2017-03-01

    Full Text Available Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF proton (1H nuclear magnetic resonance (NMR relaxometry and ultra-violet (UV visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T2 curves were fitted with bi-exponential decaying functions. T2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T21 and T22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively.

  11. Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

    International Nuclear Information System (INIS)

    Ok, S.

    2017-01-01

    Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF) proton (1H) nuclear magnetic resonance (NMR) relaxometry and ultra-violet (UV) visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T2) curves were fitted with bi-exponential decaying functions. T2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T21 and T22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively. [es

  12. Virgin olive oil yeasts: A review.

    Science.gov (United States)

    Ciafardini, Gino; Zullo, Biagi Angelo

    2018-04-01

    This review summarizes current knowledge on virgin olive oil yeasts. Newly produced olive oil contains solid particles and micro drops of vegetation water in which yeasts reproduce to become the typical microbiota of olive oil. To date, about seventeen yeast species have been isolated from different types of olive oils and their by-products, of which six species have been identified as new species. Certain yeast species contribute greatly to improving the sensorial characteristics of the newly produced olive oil, whereas other species are considered harmful as they can damage the oil quality through the production of unpleasant flavors and triacylglycerol hydrolysis. Studies carried out in certain yeast strains have demonstrated the presence of defects in olive oil treated with Candida adriatica, Nakazawaea wickerhamii and Candida diddensiae specific strains, while other olive oil samples treated with other Candida diddensiae strains were defect-free after four months of storage and categorized as extra virgin. A new acetic acid producing yeast species, namely, Brettanomyces acidodurans sp. nov., which was recently isolated from olive oil, could be implicated in the wine-vinegary defect of the product. Other aspects related to the activity of the lipase-producing yeasts and the survival of the yeast species in the flavored olive oils are also discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Application of lag-k autocorrelation coefficient and the TGA signals approach to detecting and quantifying adulterations of extra virgin olive oil with inferior edible oils

    Energy Technology Data Exchange (ETDEWEB)

    Torrecilla, Jose S., E-mail: jstorre@quim.ucm.es [Department of Chemical Engineering, Faculty of Chemistry, University Complutense of Madrid, 28040 Madrid (Spain); Garcia, Julian; Garcia, Silvia; Rodriguez, Francisco [Department of Chemical Engineering, Faculty of Chemistry, University Complutense of Madrid, 28040 Madrid (Spain)

    2011-03-04

    The combination of lag-k autocorrelation coefficients (LCCs) and thermogravimetric analyzer (TGA) equipment is defined here as a tool to detect and quantify adulterations of extra virgin olive oil (EVOO) with refined olive (ROO), refined olive pomace (ROPO), sunflower (SO) or corn (CO) oils, when the adulterating agents concentration are less than 14%. The LCC is calculated from TGA scans of adulterated EVOO samples. Then, the standardized skewness of this coefficient has been applied to classify pure and adulterated samples of EVOO. In addition, this chaotic parameter has also been used to quantify the concentration of adulterant agents, by using successful linear correlation of LCCs and ROO, ROPO, SO or CO in 462 EVOO adulterated samples. In the case of detection, more than 82% of adulterated samples have been correctly classified. In the case of quantification of adulterant concentration, by an external validation process, the LCC/TGA approach estimates the adulterant agents concentration with a mean correlation coefficient (estimated versus real adulterant agent concentration) greater than 0.90 and a mean square error less than 4.9%.

  14. Application of lag-k autocorrelation coefficient and the TGA signals approach to detecting and quantifying adulterations of extra virgin olive oil with inferior edible oils

    International Nuclear Information System (INIS)

    Torrecilla, Jose S.; Garcia, Julian; Garcia, Silvia; Rodriguez, Francisco

    2011-01-01

    The combination of lag-k autocorrelation coefficients (LCCs) and thermogravimetric analyzer (TGA) equipment is defined here as a tool to detect and quantify adulterations of extra virgin olive oil (EVOO) with refined olive (ROO), refined olive pomace (ROPO), sunflower (SO) or corn (CO) oils, when the adulterating agents concentration are less than 14%. The LCC is calculated from TGA scans of adulterated EVOO samples. Then, the standardized skewness of this coefficient has been applied to classify pure and adulterated samples of EVOO. In addition, this chaotic parameter has also been used to quantify the concentration of adulterant agents, by using successful linear correlation of LCCs and ROO, ROPO, SO or CO in 462 EVOO adulterated samples. In the case of detection, more than 82% of adulterated samples have been correctly classified. In the case of quantification of adulterant concentration, by an external validation process, the LCC/TGA approach estimates the adulterant agents concentration with a mean correlation coefficient (estimated versus real adulterant agent concentration) greater than 0.90 and a mean square error less than 4.9%.

  15. Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity.

    Science.gov (United States)

    Jabeur, Hazem; Zribi, Akram; Abdelhedi, Ridha; Bouaziz, Mohamed

    2015-02-15

    The present paper accounts for the study of the storage of Chemlali olive fruits at two conditions of limited aerobiosis: in closed plastic bags and in open perforated plastic boxes for different periods before oil extraction. The ultimate objective is to investigate the effect of the container type of the postharvest fruit storage on the deterioration of the olive oil quality. The results have shown that the oil quality of Chemlali olives deteriorated more rapidly during fruit storage in closed plastic bags than in perforated plastic boxes. Therefore, the use of perforated plastic boxes is recommended for keeping the olives for longer periods of storage. The repeated measures analysis of variance of all parameters analyzed indicated that the olive oil quality is mainly affected by the olives storage conditions (containers type and storage periods). Finally, blends of extra-virgin olive oil and mildly deodorized low-quality olive oils can be detected by their alkyl esters concentrations. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. Are olive oil diets antithrombotic?

    DEFF Research Database (Denmark)

    Larsen, L. F.; Jespersen, J.; Marckmann, Peter

    1999-01-01

    compared the effects of virgin olive oil with those of rapeseed and sunflower oils on blood coagulation factor VII (FVII), a key factor in thrombogenesis. DESIGN: In a randomized and strictly controlled crossover study, 18 healthy young men consumed diets enriched with 5 g/MJ (19% of total energy) olive...... FVII (FVIIa) were 11.3 +/- 5.1 U/L lower after olive oil than after sunflower oil, an 18% reduction (P diets...... with respect to nonfasting factor VII coagulant activity (FVII:c), prothrombin fragment 1+2 (F1+2), and tissue factor pathway inhibitor (TFPI) concentrations, or with respect to fasting plasma values of FVII protein, FVII:c, FVIIa, F1+2, or TFPI. CONCLUSION: A background diet rich in olive oil may attenuate...

  17. Proteins in olive fruit and oil.

    Science.gov (United States)

    Montealegre, Cristina; Esteve, Clara; García, Maria Concepción; García-Ruiz, Carmen; Marina, Maria Luisa

    2014-01-01

    This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found. Unlike the seed, the olive pulp contains a lower protein content having been described a polypeptide of 4.6 kDa and a thaumain-like protein. Other important proteins studied in olive fruits have been enzymes which could play important roles in olives characteristics. Part of these proteins is transferred from the fruit to the oil during the manufacturing process of olive oil. In fact, the same polypeptide of 4.6 kDa found in the pulp has been described in the olive oil and, additionally, the presence of other proteins and enzymes have also been described. Protein profiles have recently been proposed as an interesting strategy for the varietal classification of olive fruits and oils. Nevertheless, there is still a lot of knowledge without being explored requiring new studies focused on the determination and characterization of these proteins.

  18. Acephate and buprofezin residues in olives and olive oil.

    Science.gov (United States)

    Cabras, P; Angioni, A; Garau, V L; Pirisi, F M; Cabitza, F; Pala, M

    2000-10-01

    Field trials were carried out to study the persistence of acephate and buprofezin on olives. Two cultivars, pizz'e carroga and pendolino, with very large and small fruits respectively were used. After treatment, no difference was found between the two pesticide deposits on the olives. The disappearance rates, calculated as pseudo first order kinetics, were similar for both pesticides (on average 12 days). Methamidophos, the acephate metabolite, was always present on all olives, and in some pendolino samples it showed higher residues than the maximum residue limit (MRL). During washing, the first step of olive processing, the residue level of both pesticides on the olives did not decrease. After processing of the olives into oil, no residues of acephate or methamidophos were found in the olive oil, while the residues of buprofezin were on average four times higher than on olives.

  19. Sensitization to olive oil (olea europeae)

    NARCIS (Netherlands)

    van Joost, T.; Smitt, J. H.; van Ketel, W. G.

    1981-01-01

    Sensitization to olive oil is seldom reported in the literature. By use of epicutaneous tests a delayed type of hypersensitivity to pure freshly-prepared olive oil could be demonstrated in two patients. Patch tests with certain major constituents of olive oil; the methyl ester of linoleic acid, the

  20. Chemistry and health of olive oil phenolics.

    Science.gov (United States)

    Cicerale, Sara; Conlan, Xavier A; Sinclair, Andrew J; Keast, Russell S J

    2009-03-01

    The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, and certain types of cancer. The apparent health benefits have been partially attributed to the dietary consumption of virgin olive oil by Mediterranean populations. Most recent interest has focused on the biologically active phenolic compounds naturally present in virgin olive oils. Studies (human, animal, in vivo and in vitro) have shown that olive oil phenolics have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, and antimicrobial activity. Presumably, regular dietary consumption of virgin olive oil containing phenolic compounds manifests in health benefits associated with a Mediterranean diet. This paper summarizes current knowledge on the physiological effects of olive oil phenolics. Moreover, a number of factors have the ability to affect phenolic concentrations in virgin olive oil, so it is of great importance to understand these factors in order to preserve the essential health promoting benefits of olive oil phenolic compounds.

  1. Avocado and olive oil methyl esters

    International Nuclear Information System (INIS)

    Knothe, Gerhard

    2013-01-01

    Biodiesel, the mono-alkyl esters of vegetable oils, animal fats or other triacylglycerol-containing materials and an alternative to conventional petroleum-based diesel fuel, has been derived from a variety of feedstocks. Numerous feedstocks have been investigated as potential biodiesel sources, including commodity oils, however, the methyl esters of avocado and olive oil would likely be suitable as biodiesel fuel. In order to expand the database and comprehensive evaluation of the properties of vegetable oil esters, in this work the fuel-related properties of avocado and olive oil methyl esters, which exhibit similar fatty acid profiles including high oleic acid content, are determined. The cetane numbers of avocado oil methyl esters and olive oil methyl esters are relatively high, determined as 59.2 and 62.5, respectively, due to their elevated content of methyl oleate. Other properties are well within the ranges specified in biodiesel standards. The cloud points of both esters are slightly above 0 °C due to their content of saturated esters, especially methyl palmitate. Overall, avocado and olive oil yield methyl esters with fuel properties comparable to methyl esters from other commodity vegetable oils. The 1 H and 13 C NMR spectra of avocado and olive oil methyl esters are reported. -- Highlights: • Methyl esters of avocado and olive oil meet biodiesel fuel standards. • Provides comparison for methyl esters of other vegetable oils with high oleic content. • Discusses and compares present results with prior literature

  2. Effects of the Soil Incorporation of Increasing Amounts of Non-Fermented Wet Pomace on the Oil Yield and Acid Profile of Sunflower Seeds

    Directory of Open Access Journals (Sweden)

    Giovanna Cucci

    2007-12-01

    Full Text Available The agricultural use of olive processing waste is a strategic resource in the integrated management of the agricultural system as it satisfies the two objectives of evacuating the olive-processing residue and using it beneficially for agricultural purposes. For such aims, a research was conducted in Bari (South of Italy to study the effects of the incorporation into the soil of increasing amounts of non-fermented wet pomace (WP (0, 17.5, 35, 70, 105, 140, 175, 210 Mg ha-1 on the oil yield and acid profile of sunflower seeds. The results obtained point out that the seed yield was negatively affected by the application of WP starting from 70 Mg ha-1; an opposite trend was observed for the seed oil yield. The incorporation of WP has also affected the oil fatty acids’ composition. Oleic and linoleic acids, the principal fatty acids (beyond 90% of total fatty acids, showed significant variations: from the control treatment to the one receiving the maximum application of waste, oleic acid decreased (-5.4%, linoleic acid increased (+ 6.6%, and the saturated fatty acids fraction decreased (-7.6%.

  3. Investigation on microbiology of olive oil extraction process

    Directory of Open Access Journals (Sweden)

    B. Zanoni

    2015-06-01

    Full Text Available Several batches of approx. 200 kg olives from Frantoio and Moraiolo cultivars were processed in an oil mill at two dates of harvesting. Samples were collected in several steps of extraction process for sensory, chemical and microbial analyses.All extracted olive oil from the second olive harvesting date was affected by sensory defects and hence classified as being “non-extra virgin”. A distinction between extra virgin olive oil and nonextra virgin olive oil obtained from both harvesting dates was explained by the volatile compounds content of olive oil samples and by yeast and mould counts collected at different processing steps.

  4. Potential Contributions of Olives and Olive Oil in the Developing Tourism in Mudanya (Bursa)

    OpenAIRE

    UYLAŞER, Vildan

    2017-01-01

    Turkey is the 3rd country in olive production and 4th country in olive oil production in the world. Olive oil and olive farming has significant economic value both in the national and international arena for Turkey. Olive and olive oil, which are irreplaceable ingredients in our breakfasts, many meals and salads in Turkish kitchen, are the primary source of income for the families in Mudanya. Mudanya has a historical past and it has a significant potential in terms ...

  5. Interaction of Olive Oil and Metals

    OpenAIRE

    BÜYÜKGÖK, Elif Burçin; ÖTLEŞ, Semih

    2011-01-01

    Olive oil, obtained only from the fruits of olive trees, is a food item consumed in natural form without any chemical process and is liquid at room temperature. In addition to its flavor, oxidative stability is the unique property of it. Oxidative stability of olive oil is so powerful is due to its major components which are fatty acids and minor components which are phenolic compounds, tocopherols, squalene, sterols, phospholipids, carotenoids, chlorophyll, etc. All edible oils, including ol...

  6. Physical and chemical properties of olive oil extracted from olive cultivars grown in Shiraz and Kazeroon

    DEFF Research Database (Denmark)

    Homapour, M.; Hamedi, M.; Moslehishad, M.

    2014-01-01

    Background and objective: The composition of olive oil is significantly affected by the cultivar and climatic conditions. The present study determined the chemical characteristics of olive oil extracted from two major Iranian varieties of olive (yellow and local oil-grade) in Shiraz and Kazeroon......, two major olive-producing areas in Fars province. Materials and methods: The composition of olive oil is significantly affected by the cultivar and climatic conditions. The present study determined the chemical characteristics of olive oil extracted from two major Iranian varieties of olive (yellow...... and local oil-grade) in Shiraz and Kazeroon, two major olive-producing areas in Fars province. Results: The results showed that the physical and chemical properties of both cultivars are in accordance with national and international standards. There was a significant difference in acidity, iodine content...

  7. Oil Characteristics of Four Palestinian Olive Varieties.

    Science.gov (United States)

    Lodolini, Enrico Maria; Polverigiani, Serena; Ali, Saed; Mutawea, Mohammed; Qutub, Mayyada; Arabasi, Taysir; Pierini, Fabio; Abed, Mohammed; Neri, Davide

    2017-05-01

    Olive oil represents an important source of income for Palestinian farmers in local, national and international markets. Sometimes, olive oil produced in local climatic conditions, does not achieve the International Olive Council (IOC) trade standards so that international markets are precluded. The oil chemical composition and sensory profile of four Palestinian olive varieties (Nabali Baladi, Nabali Mohassan, Souri and K18) were characterized in 2010 throughout an in situ evaluation. Most of the physicchemical characteristics and the fatty acid composition of the varieties met the International Olive Council trade standards (IOC-TS) for extra virgin olive oils. Values of K 270 for Nabali Baladi and linolenic acid for Souri slightly exceeded the limit. Eicosanoic acid exceeded the IOC-TS limits in the oils of all considered varieties. Among the sterols, the Δ-7-stigmastenol resulted too high for Nabali Baladi and Souri. Sensory profile for the tested varieties showed a reminiscence of tomato or artichoke and light to medium bitter and pungent sensations. Results represent an important baseline reference for further studies about oil composition and quality of the main Palestinian olive germplasm and provide indication of potential critical points to be controlled in order to ensure the full achievement of IOC-TS and access international markets.

  8. Olive oil biophenols and women's health.

    Science.gov (United States)

    Fistonić, Ivan; Situm, Mirna; Bulat, Vedrana; Harapin, Mario; Fistonić, Nikola; Verbanac, Donatella

    2012-02-01

    Olea europea, the olive tree, is an ancient tree that originates from the Mediterranean environment of Asia Minor. The edible olive fruit is also used for its oil, gained by the process of pressing, a nutrient with proven beneficial effects. Virgin olive oil is the natural juice of the olive fruit, which plays a major role in the healthy Mediterranean diet. The source of its health effects are the biophenols and squalenes (oleocanthal, tyrosol, hydroxytyrosol, oleuropein) it contains. They provide an exceptional antioxidative activity, removing harmful compounds from the body. Oxidants are essential in the genesis of many diseases and conditions, such as cardiovascular disorders, cancer, osteoporosis, Alzheimer disease, and premenstrual syndrome. Oleic acid, an unsaturated fatty acid, has demonstrated a significant effect in the prevention of malignant diseases such as colon cancer and breast cancer. Biophenols from olive oil successfully suppress the synthesis of LDL, a protein that is crucial in the development of cardiovascular disease, by reducing blood pressure and the development of atherosclerotic plaques. In addition, there is strong evidence of the antimicrobic effect of the biphenols from olive oil that successfully destroy colonies of microorganisms which may cause respiratory tract, intestinal, and genital tract infections.

  9. Life cycle assessment (LCA) of an energy recovery plant in the olive oil industries

    Energy Technology Data Exchange (ETDEWEB)

    Intini, Francesca; Kuhtz, Silvana [Dep. Engineering and Environmental Physics, Faculty of Engineering, University of Basilicata (Italy); Gianluca Rospi, [Dep. Engineering and Environmental Physics, Faculty of Architecture, University of Basilicata (Italy)

    2012-07-01

    To reduce the GHG emissions in the UE and to increase the produced energy it is important to spread out decentralized technologies for renewable energy production. In this paper a power plant fed with biomass is studied, in particular the biomass considered is the waste of the olive oil industries. This study focuses on the possibility of using the de-oiled pomace and waste wood as fuel. A life cycle assessment (LCA) of a biomass power plant located in the South of Italy was performed. The global warming potential has been calculated and compared with that of a plant for energy production that uses refuse derived fuel (RDF) and that of one that uses coal. The LCA shows the important environmental advantages of biomass utilization in terms of greenhouse gas emissions reduction. An improved impact assessment methodology may better underline the advantages due to the biomass utilization.

  10. Virgin Olive Oil and Hypertension.

    Science.gov (United States)

    Lopez, Sergio; Bermudez, Beatriz; Montserrat-de la Paz, Sergio; Jaramillo, Sara; Abia, Rocio; Muriana, Francisco Jg

    2016-01-01

    The incidence of high blood pressure (BP) along with other cardiovascular (CV) risk factors on human health has been studied for many years. These studies have proven a link between unhealthy dietary habits and sedentary lifestyle with the onset of hypertension, which is a hallmark of CV and cerebrovascular diseases. The Mediterranean diet, declared by the UNESCO as an Intangible Cultural Heritage since 2013, is rich in vegetables, legumes, fruits and virgin olive oil. Thanks to its many beneficial effects, including those with regard to lowering BP, the Mediterranean diet may help people from modern countries to achieve a lower occurrence of CV disease. Data from human and animal studies have shown that the consumption of virgin olive oil shares most of the beneficial effects of the Mediterranean diet. Virgin olive oil is the only edible fat that can be consumed as a natural fruit product with no additives or preservatives, and contains a unique constellation of bioactive entities, namely oleic acid and minor constituents. In this review, we summarize what is known about the effects of virgin olive oil on hypertension.

  11. Olive oil: composition and health benefits

    OpenAIRE

    Salazar, D.M.; López Cortés, I.; Salazar García, Domingo C.

    2017-01-01

    The production of Extra Virgin Olive Oil (EVOO) in Spain is very high, it reached 1 million tonnes in the last olive oil campaign, with over two million hectares planted with olive trees. This crop is distributed in over six different bioclimatic zones and with more than 100 cultivars, many of them native from a pomological point of view. Among the olive areas of Spain, Andalusia, Extremadura, Catalonia and Valencia stand out, next to the Central Region (Castilla-La Mancha). Each one of them ...

  12. How 'ground-picked' olive fruits affect virgin olive oil ethanol content, ethyl esters and quality.

    Science.gov (United States)

    Beltran, Gabriel; Sánchez, Raquel; Sánchez-Ortiz, Araceli; Aguilera, Maria P; Bejaoui, Mohamed A; Jimenez, Antonio

    2016-08-01

    Olives dropped on the ground naturally sometimes are not separated from those fresh and healthy collected from the tree for harvest and processing. In this work we compared the quality, ethanol content and bioactive components of virgin olive oils from ground-picked olives, tree-picked fruits and their mixture. Ground-picked olives produced 'Lampante' virgin olive oils; these are of a lower quality category, because of important alterations in chemical and sensory characteristics. Ethyl esters showed the highest values, although under the regulated limit. The mixture of ground and tree-picked olives gave oils classified as 'virgin' because of sensory defects, although the quality parameters did not exceed the limits for the 'extra' category. Ethanol content showed a significant increase in the oils from ground- picked olives and their mixture with respect to those from tree-picked fruits. Furthermore, bioactive compounds showed a significant decrease as fruit quality was poorer. Ground-picked olives must be harvested and processed separately since they produce low-quality virgin olive oils with sensory defects and lower concentrations of bioactive compounds. The higher acidity and ethanol concentration observed in oils from ground-picked fruits or their mixture may help ethyl ester synthesis during storage. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  13. Influence of microwaves on olive oil stability

    International Nuclear Information System (INIS)

    Farag, R.S.; El-Baroty, G.; Abd El-Aziz, N.; Basuny, A.M.

    1997-01-01

    The fruits of Picual and Shemlalli olive cultivars were exposed to microwaves generated from an oven at low and moderate power settings for 3, 6, 9 and 12 min. The physicochemical constants and fatty acid composition of the olive oil samples extracted from nonmicrowaved and microwaved fruits were determined. The data demonstrated that microwaves did not alter the values of the above mentioned parameters compared with the oil extracted from nonmicrowaved fruits. Quality assurance tests (acid, peroxide and TBA values) elucidated that microwaves generally increased the olive oil stability of Picual and Shemlalli cultivars during storage. In addition, microwaves generated from oven ot moderate power setting for 12 min. exhibited an antioxidant power on olive oil equivalent to that possessed by BHT at 200 ppm [es

  14. OGDD (Olive Genetic Diversity Database): a microsatellite markers' genotypes database of worldwide olive trees for cultivar identification and virgin olive oil traceability.

    Science.gov (United States)

    Ben Ayed, Rayda; Ben Hassen, Hanen; Ennouri, Karim; Ben Marzoug, Riadh; Rebai, Ahmed

    2016-01-01

    Olive (Olea europaea), whose importance is mainly due to nutritional and health features, is one of the most economically significant oil-producing trees in the Mediterranean region. Unfortunately, the increasing market demand towards virgin olive oil could often result in its adulteration with less expensive oils, which is a serious problem for the public and quality control evaluators of virgin olive oil. Therefore, to avoid frauds, olive cultivar identification and virgin olive oil authentication have become a major issue for the producers and consumers of quality control in the olive chain. Presently, genetic traceability using SSR is the cost effective and powerful marker technique that can be employed to resolve such problems. However, to identify an unknown monovarietal virgin olive oil cultivar, a reference system has become necessary. Thus, an Olive Genetic Diversity Database (OGDD) (http://www.bioinfo-cbs.org/ogdd/) is presented in this work. It is a genetic, morphologic and chemical database of worldwide olive tree and oil having a double function. In fact, besides being a reference system generated for the identification of unkown olive or virgin olive oil cultivars based on their microsatellite allele size(s), it provides users additional morphological and chemical information for each identified cultivar. Currently, OGDD is designed to enable users to easily retrieve and visualize biologically important information (SSR markers, and olive tree and oil characteristics of about 200 cultivars worldwide) using a set of efficient query interfaces and analysis tools. It can be accessed through a web service from any modern programming language using a simple hypertext transfer protocol call. The web site is implemented in java, JavaScript, PHP, HTML and Apache with all major browsers supported. Database URL: http://www.bioinfo-cbs.org/ogdd/. © The Author(s) 2016. Published by Oxford University Press.

  15. Thermal characterization of a new effective building material based on clay and olive waste

    Directory of Open Access Journals (Sweden)

    Mohamed Lamrani

    2018-01-01

    Full Text Available The influence of thermophysical properties of wall materials on energy performance and comfort in traditional building was investigated. The clay is the most commonly used sustainable building material. The study looked at the effects of the addition of pomace olive on the thermophysical properties of clay bricks to improve the energy efficiency of this ecological material. An experimental measurement of thermal properties of clay mixed with pomace olive was carried out by using the transient and steady state hot-plate and flash methods. The experimental methods are applied to measure the thermal properties of the composite material. The estimation of these thermal characteristics is based on a one dimensional model and the experimental errors are found less than 3%. The composite samples were prepared with different granular classes and mass fractions of the pomace olive in the mixture. The results show that the density of the new material was not substantially influenced by the size of the pomace olive. However, the thermal conductivity and diffusivity decrease from 0.65 W.m-1.K-1 and 4.21×10-7 m2.s-1 to 0.29 W.m-1.K-1 and 2.47×10-7m2.s-1, respectively, according to the variation of the volume fraction of pomace olive from 0 (pure clay to 71% showing that the olive pomace can be used as effective secondary raw materials in the making of clay bricks.

  16. Bioactivity of Olive Oil Phenols in Neuroprotection

    Science.gov (United States)

    Angeloni, Cristina; Barbalace, Maria Cristina

    2017-01-01

    Neurological disorders such as stroke, Alzheimer’s and Parkinson’s diseases are associated with high morbidity and mortality, and few or no effective options are available for their treatment. These disorders share common pathological characteristics like the induction of oxidative stress, abnormal protein aggregation, perturbed Ca2+ homeostasis, excitotoxicity, inflammation and apoptosis. A large body of evidence supports the beneficial effects of the Mediterranean diet in preventing neurodegeneration. As the Mediterranean diet is characterized by a high consumption of extra-virgin olive oil it has been hypothesized that olive oil, and in particular its phenols, could be responsible for the beneficial effect of the Mediterranean diet. This review provides an updated vision of the beneficial properties of olive oil and olive oil phenols in preventing/counteracting both acute and chronic neurodegenerative diseases. PMID:29068387

  17. Bioactivity of Olive Oil Phenols in Neuroprotection

    Directory of Open Access Journals (Sweden)

    Cristina Angeloni

    2017-10-01

    Full Text Available Neurological disorders such as stroke, Alzheimer’s and Parkinson’s diseases are associated with high morbidity and mortality, and few or no effective options are available for their treatment. These disorders share common pathological characteristics like the induction of oxidative stress, abnormal protein aggregation, perturbed Ca2+ homeostasis, excitotoxicity, inflammation and apoptosis. A large body of evidence supports the beneficial effects of the Mediterranean diet in preventing neurodegeneration. As the Mediterranean diet is characterized by a high consumption of extra-virgin olive oil it has been hypothesized that olive oil, and in particular its phenols, could be responsible for the beneficial effect of the Mediterranean diet. This review provides an updated vision of the beneficial properties of olive oil and olive oil phenols in preventing/counteracting both acute and chronic neurodegenerative diseases.

  18. Adulteration detection in olive oil using dielectric technique and data mining

    Directory of Open Access Journals (Sweden)

    Mahdi Rashvand

    2016-12-01

    Full Text Available Olive oil is one of the most important agricultural crops due to its digestive properties and economic status. However, olive oil production is a costly process which causes an expensive price of the final product. The most jobbery ways during olive oil production consist of mixing other oils such as maize, sunflower and soya oil into the olive oil. So, the aim of this study was to develop a dielectric-based system to detect adulteration in olive oil using cylindrical capacitive sensor. For categorizing of fake olive oil by using frequency specification, Linear Discriminant Analysis (LDA was developed. A set of 15 samples of olive oil, sunflower oil and canola oil which mixed with different ratio of adulteration, were used for calibration and evaluation of developed system. For each sample, 25 iterations were performed. Regarding results, the highest error rate was for a sample containing 60% olive oil-40% canola oil. In general, 7 iterations failed to be properly recognized. Regarding to accuracy indexes, specificity and sensitivity, the system had the minimum error for a mixed sample (60% olive oil-40% canola oil, specificity and sensitivity were obtained as 98% and 100%, respectively and accuracy was obtained as 72%, which was the weakest value. Finally, regarding mean value table for all sample, accuracy reached to 97%. Results showed the developed technique has a good capability of detecting impurities in olive oil. It is concluded from obtained results that the developed system revealed an acceptable adulterated detection in oil production. Keywords: Olive oil, Adulteration, Dielectric properties, LDA

  19. Control of Several Emissions during Olive Pomace Thermal Degradation

    Directory of Open Access Journals (Sweden)

    Teresa Miranda

    2014-10-01

    Full Text Available Biomass plays an important role as an energy source, being an interesting alternative to fossil fuels due to its environment-friendly and sustainable characteristics. However, due to the exposure of customers to emissions during biomass heating, evolved pollutants should be taken into account and controlled. Changing raw materials or mixing them with another less pollutant biomass could be a suitable step to reduce pollution. This work studied the thermal behaviour of olive pomace, pyrenean oak and their blends under combustion using thermogravimetric analysis. It was possible to monitor the emissions released during the process by coupling mass spectrometry analysis. The experiments were carried out under non-isothermal conditions at the temperature range 25–750 °C and a heating rate of 20 °C·min−1. The following species were analysed: aromatic compounds (benzene and toluene, sulphur emissions (sulphur dioxide, 1,4-dioxin, hydrochloric acid, carbon dioxide and nitrogen oxides. The results indicated that pollutants were mainly evolved in two different stages, which are related to the thermal degradation steps. Thus, depending on the pollutant and raw material composition, different emission profiles were observed. Furthermore, intensity of the emission profiles was related, in some cases, to the composition of the precursor.

  20. Olive oil biophenols and women’s health

    Directory of Open Access Journals (Sweden)

    Ivan Fistonić

    2012-08-01

    Full Text Available Olea europea, the olive tree, is an ancient tree that originates fromthe Mediterranean environment of Asia Minor. The edible olive fruit is also used for its oil, gained by the process of pressing, a nutrient with proven beneficial effects. Virgin olive oil is the natural juice of the olive fruit, which plays a major role in the healthy Mediterranean diet. The source of its health effects are the biophenols and squalenes (oleocanthal, tyrosol, hydroxytyrosol, oleuropein it contains. They provide an exceptional antioxidative activity, removing harmful compounds from the body. Oxidants are essential in the genesis of many diseases and conditions, such as cardiovascular disorders, cancer, osteoporosis, Alzheimer disease, andpremenstrual syndrome. Oleic acid, an unsaturated fatty acid, has demonstrated a significant effect in the prevention of malignant diseases such as colon cancer and breast cancer. Biophenols from olive oil successfully suppress the synthesis of LDL, a protein that is crucial in the development of cardiovascular disease, by reducingblood pressure and the development of atherosclerotic plaques. In addition, there is strong evidence of the antimicrobic effect of the biphenols from olive oil that successfully destroy colonies of microorganisms which may cause respiratory tract, intestinal,and genital tract infections.

  1. Olive Oil and the Hallmarks of Aging

    Directory of Open Access Journals (Sweden)

    Lucía Fernández del Río

    2016-01-01

    Full Text Available Aging is a multifactorial and tissue-specific process involving diverse alterations regarded as the “hallmarks of aging”, which include genomic instability, telomere attrition, epigenetic alterations, loss of proteostasis, deregulated nutrient sensing, mitochondrial dysfunction, cellular senescence, stem cell exhaustion and altered intracellular communication. Virtually all these hallmarks are targeted by dietary olive oil, particularly by virgin olive oil, since many of its beneficial effects can be accounted not only for the monounsaturated nature of its predominant fatty acid (oleic acid, but also for the bioactivity of its minor compounds, which can act on cells though both direct and indirect mechanisms due to their ability to modulate gene expression. Among the minor constituents of virgin olive oil, secoiridoids stand out for their capacity to modulate many pathways that are relevant for the aging process. Attenuation of aging-related alterations by olive oil or its minor compounds has been observed in cellular, animal and human models. How olive oil targets the hallmarks of aging could explain the improvement of health, reduced risk of aging-associated diseases, and increased longevity which have been associated with consumption of a typical Mediterranean diet containing this edible oil as the predominant fat source.

  2. Healthy virgin olive oil: a matter of bitterness

    NARCIS (Netherlands)

    Vitaglione, P.; Savarese, M.; Paduano, A.; Scalfi, L.; Fogliano, V.; Sacchi, R.

    2015-01-01

    Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives to VOO a bitter and pungent taste. The recent substantiation by

  3. Development of a bank for ultrasonic characterization of olive oil

    International Nuclear Information System (INIS)

    Sabra Gemayel, M.N.; Zaatar, Y.; Zaouk, D.; El Hajj, A.; Honein, E.; Assaad, J.

    2015-01-01

    Olive oil has long been renowned for its nutritional and healthy values. These values are being continuously verified by new scientific results. Not all olive oils found in the market are, however,authentic. One of the ways to cheat in olive oil is to mix it with other, cheaper oils. The aim of our study is to develop an ultrasonic measurement system that would quickly detect the fraud in the olive oil and thus protect and preserve this quality product. By using ultrasonic waves of frequency 1.7MHz in transmission through the oils, we have obtained promising results for detection of different mixtures of olive oil with pure sunflower oil. Our results have shown an increasing ultrasonic speed for an increasing percentage of sunflower oil in the mixture. (author)

  4. Consumer attitudes and olive oil acceptance: The potential consumer

    Directory of Open Access Journals (Sweden)

    McEwan, Jean A.

    1994-04-01

    Full Text Available       This paper outlines the results of consumer research to investigate consumer attitudes towards olive oil, and to evaluate selected experimental samples for acceptability.
          Consumer focus group discussions were used to investigate consumer attitudes to and awareness of olive oil, in relation to other culinary oils. A wide range of information was obtained, indicating the increasing importance of olive oil in the UK.
           Product use was examined to investigate the different types of olive oils consumers use, and the importance of different attributes for purchase. Price, quality and colour were the most important considerations for purchasing an olive oil, whilst package design, package material and brand were the least important.       Eight samples of virgin olive oil were evaluated for acceptability of appearance, odour, flavour and mouthfeel. These data indicated clear differences in acceptability between the samples, particularly on flavour, mouthfeel and overall acceptability. These data were then linked to sensory information to determine the characteristics of oil associated with liking for the product.

  5. Rapeseed oil, olive oil, plant sterols, and cholesterol metabolism: an ileostomy study.

    Science.gov (United States)

    Ellegård, L; Andersson, H; Bosaeus, I

    2005-12-01

    To study whether olive oil and rapeseed oil have different effects on cholesterol metabolism. Short-term experimental study, with controlled diets. Outpatients at a metabolic-ward kitchen. A total of nine volunteers with conventional ileostomies. Two 3-day diet periods; controlled diet including 75 g of rapeseed oil or olive oil. Cholesterol absorption, ileal excretion of cholesterol, and bile acids. Serum levels of cholesterol and bile acid metabolites. Differences between diets evaluated with Wilcoxon's signed rank sum test. Rapeseed oil diet contained 326 mg more plant sterols than the olive oil diet. Rapeseed oil tended to decrease cholesterol absorption by 11% (P = 0.050), and increased excretion of cholesterol, bile acids, and their sum as sterols by 9% (P = 0.021), 32% (P = 0.038), and 51% (P = 0.011) compared to olive oil. A serum marker for bile acid synthesis (7alpha-hydroxy-4-cholesten-3-one) increased by 28% (P = 0.038) within 10 h of consumption, and serum cholesterol levels decreased by 7% (P = 0.024), whereas a serum marker for cholesterol synthesis (lathosterol) as well as serum levels of plant sterols remained unchanged. Rapeseed oil and olive oil have different effects on cholesterol metabolism. Rapeseed oil, tends to decrease cholesterol absorption, increases excretion of cholesterol and bile acids, increases serum marker of bile acid synthesis, and decreases serum levels of cholesterol compared to olive oil. This could in part be explained by different concentrations of natural plant sterols. Supported by the Göteborg Medical Society, the Swedish Medical Society, the Swedish Board for Agricultural Research (SJFR) grant 50.0444/98 and by University of Göteborg.

  6. Sector Modeling for the Prediction and Evaluation of Cretan olive oil

    NARCIS (Netherlands)

    Migdalas, A.; Baourakis, G.; Kalogeras, N.; Meriem, H.B.

    2004-01-01

    Greece is a major international olive oil producer. Olive oil varieties constitute the major crops for Greek farmers growing certain oriental olive oil varieties. Currently, the olive oil sector in Greece is undergoing substantial changes and the response of farmers and consumers to this will be a

  7. Olive oil in clinical nutrition

    OpenAIRE

    García-Luna, Pedro Pablo; Pereira Cunill, J. L.; Garnacho-Montero, J.; Ortiz-Leyba, C.; Martínez-Brocca, M.; Mangas-Cruz, M. A.

    2004-01-01

    The different beneficial effects of olive oil have a rational and scientific basis due to advances in the knowledge of lipid metabolism. The evidence that for a similar plasma cholesterol concentration, the rate of cardiovascular deaths is lower in the Mediterranean countries than in other ones, suggests that the beneficial effects of olive oil may not be only related to the known quantitative changes in plasma lipoproteins, but also to other, as yet unknown or little known, anti-atherogenic ...

  8. Olive oil and oxidative stress

    Directory of Open Access Journals (Sweden)

    Galli, Claudio

    2004-03-01

    Full Text Available In addition to the fatty acid profile of olive oil, which is high in the monounsaturated oleic acid and appears to be beneficial in reducing several risk factors for coronary heart disease and certain cancers, extra virgin olive oil contains a considerable amount of phenolic compounds, e.g. hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. A body of evidence demonstrates that olive oil phenolics are powerful antioxidants. Although most of these studies have been carried out in vitro, some in vivo experiments confirm that olive oil phenolics are dose-dependently absorbed and that they retain their biological activities after ingestion. These data could in part explain the lower incidence of coronary heart disease in the Mediterranean area, where (extra virgin olive oil is the principal source of fat.La composición del aceite de oliva virgen extra se caracteriza por su contenido en ácidos grasos, fundamentalmente monoinsaturados (ácido oleico beneficiosos para reducir el riesgo de enfermedad coronaria, y en componentes menores, particularmente polifenoles (p.e. hidroxitirosol y oleuropeína responsables de su sabor y estabilidad. Diversos estudios demuestran el poder antioxidante de los compuestos fenólicos del aceite de oliva (virgen extra. Aunque la mayoría de ellos se han realizado in vitro, algunos in vivo parecen confirmar que los polifenoles se absorben dependiendo de la dosis y que retienen las actividades biológicas después de su ingestión. Estos resultados pueden explicar en parte la menor incidencia de enfermedad coronaria en los países del área Mediterránea, donde el aceite de oliva (extra virgen es la principal fuente de grasas.

  9. A MODELLING APPROACH TO EXTRA VIRGIN OLIVE OIL EXTRACTION

    Directory of Open Access Journals (Sweden)

    Marco Daou

    2007-12-01

    Full Text Available In the present work is described a feasibility assessment for a new approach in virgin olive oil production control system. A predicting or simulating algorithm is implemented as artificial neural network based software, using literature found data concerning parameters related to olive grove, process, machine. Test and validation proved this tool is able to answer two different frequently asked questions by olive oil mill operators, using few agronomic and technological parameters with time and cost saving: – which quality level is up to oil extracted from defined olive lot following a defined process (predicting mode; – which process and machine parameters set would determine highest quality level for oil extracted from a defined olive lot (simulating mode.

  10. Effects of olive scale (Parlatoria oleae (Colvée attack on yield, quality and fatty acid profile of virgin olive oil

    Directory of Open Access Journals (Sweden)

    M. Krapac

    2014-01-01

    Full Text Available Olive scale (Parlatoria oleae (Colvée is a common pest in Mediterranean olive orchards which primarily causes damage on olive fruits. The quality of virgin olive oil is strongly related to the health status of the olive fruits from which is extracted. In this paper the effects of olive scale (Parlatoria oleae (Colvée attack on the oil yield, chemical and sensorial quality, as well as on the fatty acid profile of virgin olive oil were studied. Olive fruits (Olea europea L. from Bova cultivar (Istria, Croatia were collected and divided into different groups according to the presence or absence of infestation by the olive scale. Olive scale attack did not induce ripening process nor stimulate oil synthesis in the infested fruits. Healthy and infested fruit groups were processed separately to produce corresponding olive oils. As regards the oil acidity, the oil samples obtained from infested fruits had similar values as samples obtained from healthy fruits. However, olive scale attack led to slight oxidative deterioration of oil, but had no effect on sensory characteristics of obtained olive oils. Fatty acid profile was slightly affected by olive scale attack: an increase of linoleic (about 13 % and palmitoleic acid (about 8 %, but a decrease of oleic (about 3 % and stearic acid (about 4 % in oils obtained from infested fruits was detected. Oleic to linoleic ratio was lower in oils obtained from infested fruits indicating its lower oxidative stability.

  11. Olive oil phenols are absorbed in humans

    NARCIS (Netherlands)

    Vissers, M.N.; Zock, P.L.; Roodenburg, A.J.C.; Leenen, R.; Katan, M.B.

    2002-01-01

    Animal and in vitro studies suggest that olive oil phenols are effective antioxidants. The most abundant phenols in olive oil are the nonpolar oleuropein- and ligstroside-aglycones and the polar hydroxytyrosol and tyrosol. The aim of this study was to gain more insight into the metabolism of those

  12. Effect of blueberry extract from blueberry pomace on the microencapsulated fish oil

    Science.gov (United States)

    The effect of the addition of blueberry extract (BE) obtained from blueberry pomace on lipid oxidation of pollock liver oil (PO) during microencapsulation was evaluated. An emulsion containing PO and BE (EBE) was prepared and spray dried in a pilot scale spray dryer. Thiobarbituric acids (TBARS) of ...

  13. Efek Olive Oil dan Virgin Coconut Oil terhadap Striae Gravidarum

    Directory of Open Access Journals (Sweden)

    Evi Pratami

    2014-03-01

    Full Text Available The prevalence of striae gravidarum (SG in pregnant women ranges from 50% to 90%. Effects of SG include itchy and hot feeling as well as dry skin. This situation also causes emotional disturbances that poses a cosmetic problem for most pregnant women. Nowadays, many pregnant women use olive oil to prevent SG, but it is relatively difficult to find and costly. In Indonesia, a similar oil, virgin coconut oil (VCO, has been used by many pregnant women for the same reason. The aim of this study was to analyze the differences and correlation between effects of olive oil and VCO against SG. The study was conducted in March−July 2012. An experimental study was performed on 80 pregnant women in Surabaya Municipality and they were divided into 2 groups using random permuted blocks. The results of this study showed that there was no difference in SG appearance based on the number of lines and levels of erythema between groups (p=0.156 and 1.00. Furthermore, there was a strong negative correlation between the effect of olive oil or VCO on the number of lines (r=-0.576 and -0.560 and the level of erythema (r=-0.699 and -0.586. In conclusion, there is no difference in the effect of olive oil and VCO against SG.

  14. Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers

    NARCIS (Netherlands)

    Arlorio, M.; Coisson, J. D.; Bordiga, M.; Travaglia, F.; Garino, C.; Zuidmeer, L.; van Ree, R.; Giuffrida, M. G.; Conti, A.; Martelli, A.

    2010-01-01

    According to European Union Regulation EC 1531/2001, olive oil labelled as oextra-virgino should be cold-pressed and contain no refined oil or oil from other oleaginous seeds or nuts. Adulteration of extra virgin olive oil (EVOO) with hazelnut oil (HAO) is a serious concern both for oil suppliers

  15. Cosmetic emulsion from virgin olive oil: Formulation and bio ...

    African Journals Online (AJOL)

    Cosmetic emulsion from virgin olive oil: Formulation and bio-physical ... virgin olive oil was developed by entrapping it in the oily phase of oil-in-water (o/w) emulsion. ... The evaluation parameters consisted of color, smell, phase separation, ...

  16. 21 CFR 102.37 - Mixtures of edible fat or oil and olive oil.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Mixtures of edible fat or oil and olive oil. 102... for Specific Nonstandardized Foods § 102.37 Mixtures of edible fat or oil and olive oil. The common or usual name of a mixture of edible fats and oils containing less than 100 percent and more than 0 percent...

  17. The sensory wheel of virgin olive oil

    Directory of Open Access Journals (Sweden)

    Mojet, Jos

    1994-04-01

    Full Text Available During a 3-year FLAIR study extra virgin olive oils, varying in species, degree of ripeness and extraction method, were evaluated by 6 different institutes according to QDA or GDI-methods in order to identify parameters related to the quality of extra virgin olive oil. The current COI-method yields a poor between-panel reproducibility. This could well be caused by a difference in the perception of positive quality aspects. Whereas the QDA-method is especially suitable for determining sensory profiles according to the perception of the consumer, the COI-method should be tailored to detect possible defects only.
    In order to cluster all attributes to one condensed set of sensory attributes for describing virgin olive oil, the COI and QDA data of ail panels were pooled and analyzed separately for appearance, texture and flavour. This approach resulted in a set of 3 appearance, 3 texture and 12 flavour descriptors which can be conveniently represented graphically in the form of a "sensory wheel".
    On the basis of the findings it is recommended to base the "extra virgin" qualification for olive oils solely on the absence of defects. The between-panel reproducibility of such a simplified COI-test can be assessed by means of ring tests and improved by training with reference products. When an oil passes this screening it can be profiled subsequently using the attributes of the sensory wheel. Such a profile can be linked to preferential profiles derived from consumer studies enabling the production of most preferred olive oils.

  18. Impact of olive oil usage on physical properties of chocolate fillings

    International Nuclear Information System (INIS)

    Dias, J.M.; Almeida, M.; Adikevičius, D.; Andzevičius, P.; Alvarenga, N.B.

    2016-01-01

    The development of a new olive oil based chocolate filling was carried out. In this study three different types of virgin olive oil were tested, in three different concentrations in the production of chocolate fillings. An instrumental analysis was carried out for chemical analyses, such as moisture and pH. The color analysis included the CIE 1976 L*a*b* color space and RGB color space. The rheological analysis included the evaluation of flow curve, flow index (n), consistency (K) and dynamic moduli (G’ and G’’). No influence was detected on the moisture or pH of chocolate fillings, due to the concentration or type of olive oil. However, the use of olive oil decreased consistency from 1371 Pasn to 148 - 559 Pasn , even using olive oil concentrations of 20% w/w. Also, G’ registered a similar correlation, where a decrease was observed from 4.42 x 106 Pa to values around 1.70-2.51 x 106 Pa, for 20% w/w olive oil. The fillings presented a darker yellow-green color when using olive oil produced with Galega and Cordovil de Serpa varieties, but olive oil produced with the Arbequina variety did not affect color significantly, although further studies will be required to evaluate the impact of ripening stage. [es

  19. Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant.

    Science.gov (United States)

    Asensio, Claudia M; Nepote, Valeria; Grosso, Nelson R

    2012-09-01

    Four commercial varieties of oregano are farmed in Argentina: "Compacto,"Cordobes,"Criollo," y "Mendocino." Oregano essential oil is known for antioxidant properties. The objective of this study was to evaluate changes in the intensities of positive and negative attributes in extra virgin olive oil with addition of essential oil obtained from the 4 Argentinean oregano types. Oregano essential oil was added into olive oil at 0.05% w/w. The samples were stored in darkness and light exposure during 126 d at room temperature. The intensity ratings of fruity, pungency, bitterness, oregano flavor, and rancid flavor were evaluated every 21 d by a trained sensory panel. In general, samples with addition of oregano essential oil in olive oil exhibited higher and lower intensity ratings of positive and negative attributes, respectively, during storage compared with the control samples. The first 2 principal components explained 72.3% of the variability in the olive oil samples. In general, positive attributes of olive oil were highly associated with the addition of oregano essential oil in darkness, whereas rancid flavor was negatively associated with them. Olive oil with oregano "Cordobes" essential oil was oppositely associated with light exposure treatments and negative attribute (rancid flavor) suggesting better performance as natural antioxidant of this essential oil in olive oil. The result of this study showed that the presence of oregano essential oil, specially "Cordobes" type, preserve sensory quality of extra virgin olive oil prolonging the shelf life of this product. Extra virgin olive oil is highly appreciated for its health benefits, taste, and aroma. These properties are an important aspect in this product quality and need to be preserved. The addition of natural additives instead of synthetic ones covers the present trend in food technology. This research showed that the addition of oregano essential oil preserved the intensity ratings of positive attributes

  20. Nutrigenomics of extra-virgin olive oil: A review.

    Science.gov (United States)

    Piroddi, Marta; Albini, Adriana; Fabiani, Roberto; Giovannelli, Lisa; Luceri, Cristina; Natella, Fausta; Rosignoli, Patrizia; Rossi, Teresa; Taticchi, Agnese; Servili, Maurizio; Galli, Francesco

    2017-01-02

    Nutrigenomics data on the functional components of olive oil are still sparse, but rapidly increasing. Olive oil is the main source of fat and health-promoting component of the Mediterranean diet. Positive effects have been observed on genes involved in the pathobiology of most prevalent age- and lifestyle-related human conditions, such as cancer, cardiovascular disease and neurodegeneration. Other effects on health-promoting genes have been identified for bioactive components of olives and olive leafs. Omics technologies are offering unique opportunities to identify nutritional and health biomarkers associated with these gene responses, the use of which in personalized and even predictive protocols of investigation, is a main breakthrough in modern medicine and nutrition. Gene regulation properties of the functional components of olive oil, such as oleic acid, biophenols and vitamin E, point to a role for these molecules as natural homeostatic and even hormetic factors with applications as prevention agents in conditions of premature and pathologic aging. Therapeutic applications can be foreseen in conditions of chronic inflammation, and particularly in cancer, which will be discussed in detail in this review paper as major clinical target of nutritional interventions with olive oil and its functional components. © 2016 BioFactors, 43(1):17-41, 2017. © 2016 International Union of Biochemistry and Molecular Biology.

  1. Effect of consumption of phenols from olives and extra virgin olive oil on LDL oxidizability in healthy humans

    NARCIS (Netherlands)

    Vissers, M.N.; Zock, P.L.; Leenen, R.; Roodenburg, A.J.C.; Putte, van K.P.A.M.; Katan, M.B.

    2001-01-01

    A high intake of olive oil has been proposed as an explanation for the low incidence of coronary heart disease in Mediterranean countries, but it is unclear whether olive oil offers specific benefits beyond a low content of saturated fat. Some types of extra virgin olive oil are rich in non-polar

  2. Levels of bioactive lipids in cooking oils: olive oil is the richest source of oleoyl serine.

    Science.gov (United States)

    Bradshaw, Heather B; Leishman, Emma

    2016-05-01

    Rates of osteoporosis are significantly lower in regions of the world where olive oil consumption is a dietary cornerstone. Olive oil may represent a source of oleoyl serine (OS), which showed efficacy in animal models of osteoporosis. Here, we tested the hypothesis that OS as well as structurally analogous N-acyl amide and 2-acyl glycerol lipids are present in the following cooking oils: olive, walnut, canola, high heat canola, peanut, safflower, sesame, toasted sesame, grape seed, and smart balance omega. Methanolic lipid extracts from each of the cooking oils were partially purified on C-18 solid-phase extraction columns. Extracts were analyzed with high-performance liquid chromatography-tandem mass spectrometry, and 33 lipids were measured in each sample, including OS and bioactive analogs. Of the oils screened here, walnut oil had the highest number of lipids detected (22/33). Olive oil had the second highest number of lipids detected (20/33), whereas grape-seed and high-heat canola oil were tied for lowest number of detected lipids (6/33). OS was detected in 8 of the 10 oils tested and the levels were highest in olive oil, suggesting that there is something about the olive plant that enriches this lipid. Cooking oils contain varying levels of bioactive lipids from the N-acyl amide and 2-acyl glycerol families. Olive oil is a dietary source of OS, which may contribute to lowered prevalence of osteoporosis in countries with high consumption of this oil.

  3. Olive oil increases the magnitude of postprandial chylomicron remnants compared to milk fat and safflower oil.

    Science.gov (United States)

    Higashi, K; Ishikawa, T; Shige, H; Tomiyasu, K; Yoshida, H; Ito, T; Nakajima, K; Yonemura, A; Sawada, S; Nakamura, H

    1997-10-01

    The acute effects of olive oil, milk fat and safflower oil on postprandial lipemia and remnant lipoprotein metabolism were investigated. Eight Healthy male volunteers randomly underwent three types of oral fat-vitamin A loading tests. The test drink was a mixture of retinyl palmitate (RP)(50,000 IU of aqueous vitamin A/m2 body surface area) and one of the three types of oils (40 g of fat/m2 body surface area): olive oil (70.7% oleic acid of total fatty acids); milk fat (69.3% saturated fatty acid); safflower oil (74.2% linoleic acid). Olive oil significantly increased plasma triacylglycerol and RP concentrations 4 hours after fat loading, as compared to other fats. Increases of remnant like particle concentrations were higher after olive oil than after the other two fats. These results show that olive oil increases the magnitude of postprandial chylomicrons and chylomicron remnants compared to milk fat and safflower oil.

  4. Perception of olive oils sensory defects using a potentiometric taste device.

    Science.gov (United States)

    Veloso, Ana C A; Silva, Lucas M; Rodrigues, Nuno; Rebello, Ligia P G; Dias, Luís G; Pereira, José A; Peres, António M

    2018-01-01

    The capability of perceiving olive oils sensory defects and intensities plays a key role on olive oils quality grade classification since olive oils can only be classified as extra-virgin if no defect can be perceived by a human trained sensory panel. Otherwise, olive oils may be classified as virgin or lampante depending on the median intensity of the defect predominantly perceived and on the physicochemical levels. However, sensory analysis is time-consuming and requires an official sensory panel, which can only evaluate a low number of samples per day. In this work, the potential use of an electronic tongue as a taste sensor device to identify the defect predominantly perceived in olive oils was evaluated. The potentiometric profiles recorded showed that intra- and inter-day signal drifts could be neglected (i.e., relative standard deviations lower than 25%), being not statistically significant the effect of the analysis day on the overall recorded E-tongue sensor fingerprints (P-value = 0.5715, for multivariate analysis of variance using Pillai's trace test), which significantly differ according to the olive oils' sensory defect (P-value = 0.0084, for multivariate analysis of variance using Pillai's trace test). Thus, a linear discriminant model based on 19 potentiometric signal sensors, selected by the simulated annealing algorithm, could be established to correctly predict the olive oil main sensory defect (fusty, rancid, wet-wood or winey-vinegary) with average sensitivity of 75 ± 3% and specificity of 73 ± 4% (repeated K-fold cross-validation variant: 4 folds×10 repeats). Similarly, a linear discriminant model, based on 24 selected sensors, correctly classified 92 ± 3% of the olive oils as virgin or lampante, being an average specificity of 93 ± 3% achieved. The overall satisfactory predictive performances strengthen the feasibility of the developed taste sensor device as a complementary methodology for olive oils' defects analysis and subsequent

  5. Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants.

    Science.gov (United States)

    Perestrelo, R; Silva, C; Silva, P; Câmara, J S

    2017-07-15

    The global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants, was established using liquid-liquid microextraction (LLME) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS). More than 60 volatile organic compounds (VOCs belonging to different groups were identified using both methods. Olive oils volatile profile was slightly influenced by maceration process, which occurred at room temperature (20±2°C) for 15days. The predominant differences were observed in terpenoids group, since some of them were only identified in the flavoured olive oils, while others showed an increase with the maceration process. VOCs mass transfer from plants to olive oils could explain the observed results. Principal components analysis (PCA) applied to LLME/GC-qMS data allowed to distinguish the olive oils. The flavoured oils would increase the use of olive oil among consumers as consequence of the improvement of its aromatic profile and healthy properties. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Grape pomace extracts derived from Midwestern grapes as natural antioxidants in edible oil and oil-in-water emulsions

    Science.gov (United States)

    Natural antioxidants to extend the shelf life and fry life of edible oils are in high demand. Wine grapes are widely cultivated around the world, and the grape pomace generated during the winemaking process is an abundant, inexpensive, and often discarded source of polyphenolic antioxidants. We exam...

  7. Los intangibles del aceite de oliva como ventaja competitiva Olive Oil intangibility for competitive advantage Olive Oil intangibility for competitive advantage

    Directory of Open Access Journals (Sweden)

    Víctor Manuel Martín López

    2012-04-01

    ía implantados en el medio rural, lo que le infiere un impacto social importante por la gran pérdida de rentas que están sufriendo en los últimos años.Originalidad / Valor añadido: El Aceite de Oliva es un producto característico de la cultura mediterránea, y el trabajo conceptualiza todos aquellos aspectos que lo conforman desde que se comenzó a producir hace varios milenios y, cuyos significados, han ido perdiendo impacto en el conocimiento del consumidor actual. El reposicionamiento de un producto característico de nuestra forma de vida a partir de los valores intrínsecos de nuestra cotidianeidad añade una característica más a este trabajo y a los valores que caracterizan a nuestra cultura y nuestra sociedad.Purpose: New strategies and its uses to commercial reposition of the olive oil through the intangibles assets.Design/methodology/approach: The theoretical framework application of the olive oil intangibility and to concept the intangible assets and statistical research quantitative development to valorize the concepts.Findings: It proposes a conceptualization of the intangibles assets to create the olive oil concept, beyond to alimentary set. Conceptualization of the development of the intangibility of the olive oil responds to a repositioning strategy of the product in front of the competition in a globalization markets place.Research limitations/implications: The research begins from the use limitation in a statistical method demanding reliability margin, but really diffuse, given that the improvement of olive oil consumption is only 5% in the vegetables oils markets.Practical implications: The research proposes the intangibilities and characteristics of the olive oil. This isn´t new, it simply is a conceptualization of diary aspects but without importance, above all with the differentiation elements to competition actually. The commercial positioning of the product needs new strategies of differentiation and the olive oil can use the intangibles to

  8. Pedologic Factors Affecting Virgin Olive Oil Quality of "Chemlali" Olive Trees (Olea europaea L.).

    Science.gov (United States)

    Rached, Mouna Ben; Galaverna, Gianni; Cirlini, Martina; Boujneh, Dalenda; Zarrouk, Mokhtar; Guerfel, Mokhtar

    2017-08-01

    The aim of this study examined the characterization of extra virgin olive oil samples from the main cultivar Chemlali, grown in five olive orchards with different soil type (Sandy, Clay, Stony, Brown, Limestone and Gypsum). Volatile compounds were studied using headspace-solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) technics. Moreover, the sterol profile was established using gas chromatography-mass spectrometry. 35 different volatile compounds were identified: alcohols, esters, aldehydes, ketones and hydrocarbons. The chemical composition of the volatile fraction was characterized by the preeminence of 2-hexenal (32.75%) and 1-hexanol (31.88%). Three sterols were identified and characterized. For all olive oil samples, ß-sitosterol (302.25 mg/kg) was the most abundant sterol. Interestingly, our results showed significant qualitative and quantitative differences in the levels of the volatile compounds and sterols from oils obtained from olive trees grown in different soil type.

  9. Properties of Residue from Olive Oil Extraction as a Raw Material for Sustainable Construction Materials. Part I: Physical Properties

    Directory of Open Access Journals (Sweden)

    Almudena Díaz-García

    2017-01-01

    Full Text Available Action on climate, the environment, and the efficient use of raw materials and resources are important challenges facing our society. Against this backdrop, the construction industry must adapt to new trends and environmentally sustainable construction systems, thus requiring lines of research aimed at keeping energy consumption in new buildings as low as possible. One of the main goals of this research is to efficiently contribute to reducing the amount of residue from olive oil extraction using a two-phase method. This can be achieved by producing alternative structural materials to be used in the construction industry by means of a circular economy. The technical feasibility of adding said residue to ceramic paste was proven by analyzing the changes produced in the physical properties of the paste, which were then compared to the properties of the reference materials manufactured with clay without residue. Results obtained show that the heating value of wet pomace can contribute to the thermal needs of the sintering process, contributing 30% of energy in pieces containing 3% of said material. Likewise, adding larger amounts of wet pomace to the clay body causes a significant decrease in bulk density values.

  10. Properties of Residue from Olive Oil Extraction as a Raw Material for Sustainable Construction Materials. Part I: Physical Properties.

    Science.gov (United States)

    Díaz-García, Almudena; Martínez-García, Carmen; Cotes-Palomino, Teresa

    2017-01-25

    Action on climate, the environment, and the efficient use of raw materials and resources are important challenges facing our society. Against this backdrop, the construction industry must adapt to new trends and environmentally sustainable construction systems, thus requiring lines of research aimed at keeping energy consumption in new buildings as low as possible. One of the main goals of this research is to efficiently contribute to reducing the amount of residue from olive oil extraction using a two-phase method. This can be achieved by producing alternative structural materials to be used in the construction industry by means of a circular economy. The technical feasibility of adding said residue to ceramic paste was proven by analyzing the changes produced in the physical properties of the paste, which were then compared to the properties of the reference materials manufactured with clay without residue. Results obtained show that the heating value of wet pomace can contribute to the thermal needs of the sintering process, contributing 30% of energy in pieces containing 3% of said material. Likewise, adding larger amounts of wet pomace to the clay body causes a significant decrease in bulk density values.

  11. Assessment of Helicobacter pylori eradication by virgin olive oil.

    Science.gov (United States)

    Castro, Manuel; Romero, Concepción; de Castro, Antonio; Vargas, Julio; Medina, Eduardo; Millán, Raquel; Brenes, Manuel

    2012-08-01

     A recent study conducted by Medina et al. disclosed that virgin olive oil has a bactericidal effect in vitro against Helicobacter pylori because of its contents of certain phenolic compounds with dialdehydic structures. We carried out two clinical trials to evaluate the effect of virgin olive oil on H. pylori-infected individuals.  Two different pilot studies were performed with 60 H. pylori-infected adults. In the first study, thirty subjects who tested positive for H. pylori received 30 g of washed virgin olive oil for 14 days, and after 1 month, the patients took 30 g of unwashed virgin olive oil for another 14 days. In a second study, a group of 30 subjects received 30 g of a different virgin olive oil for 14 days. Helicobacter pylori-infection status was checked by the urea breath test.  Helicobacter pylori was eradicated in 8 of 30 individuals when microorganism status was checked after 4-6 weeks from the first clinical intervention although 12 of 30 individuals did not show H. pylori infection at 24-72 hour of the last oil dose. Eradication rates were 27 and 40% by intention to treat and per protocol, respectively. Moreover, only 3 of 30 individuals were H. pylori negative after 4-6 weeks from the second clinical intervention but 5 of 30 were negative at 24-72 hour of the last oil dose. Eradication rates were 10 and 11% by intention to treat and per protocol, respectively. It must also be noted that 13 subjects withdrew from the studies because of taste and nausea drawbacks.  The administration of virgin olive oil showed moderate effectiveness in eradicating H. pylori. Further studies are needed to confirm these findings, especially with longer periods, different administration conditions, and several types of olive oils. © 2012 Blackwell Publishing Ltd.

  12. Effect of Thymus vulgaris L. Essential Oil on Oxidative Stability of Virgin Olive Oil and Its Synergy with Citric Acid

    Directory of Open Access Journals (Sweden)

    Malihe Keramat

    2017-09-01

    Full Text Available Background: Since usage of synthetic antioxidants has been under question due to their toxicity and possible carcinogenicity, there is still interest in developing plant-derived natural antioxidants, especially from edible plants. This study investigated the effect of Thymus vulgaris L. essential oil on virgin olive oil oxidation in comparison with tocopheryl acetate and butylated hydroxytoluene (BHT. Furthermore, the synergistic activities of citric acid with natural and synthetic antioxidants were determined. Methods: T. vulgaris essential oil was added to the virgin olive oil at a concentration of 1000 ppm. The BHT and tocopheryl acetate were added to the virgin olive oil at 100 ppm concentration. Virgin olive oil samples were stored at 60°C for 16 days. The peroxide value, p-anisidine value, K232, and K268 values were measured every 4 days. Changes in chlorophyll and carotenoid contents of virgin olive oil samples were determined at the beginning and end of storage period. Results: T. vulgaris essential oil significantly reduced the peroxide value, p-anisidine value, K232, and K268 values of virgin olive oil. The effect of T.vulgaris essential oil on retarding virgin olive oil oxidation was similar to the effect of BHT. By comparison, tocopheryl acetate was less effective in reducing the oxidation of virgin olive oil. Furthermore, T. vulgaris essential oil could preserve chlorophyll and carotenoid of virgin olive oil during storage period. Conclusion: T. vulgaris essential oil can be applied to increase the oxidative stability of virgin olive oil, and can protect the chlorophyll and carotenoid of virgin olive oil.

  13. Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue.

    Science.gov (United States)

    Dias, Luís G; Fernandes, Andreia; Veloso, Ana C A; Machado, Adélio A S C; Pereira, José A; Peres, António M

    2014-10-01

    Label authentication of monovarietal extra virgin olive oils is of great importance. A novel approach based on a potentiometric electronic tongue is proposed to classify oils obtained from single olive cultivars (Portuguese cvs. Cobrançosa, Madural, Verdeal Transmontana; Spanish cvs. Arbequina, Hojiblanca, Picual). A meta-heuristic simulated annealing algorithm was applied to select the most informative sets of sensors to establish predictive linear discriminant models. Olive oils were correctly classified according to olive cultivar (sensitivities greater than 97%) and each Spanish olive oil was satisfactorily discriminated from the Portuguese ones with the exception of cv. Arbequina (sensitivities from 61% to 98%). Also, the discriminant ability was related to the polar compounds contents of olive oils and so, indirectly, with organoleptic properties like bitterness, astringency or pungency. Therefore the proposed E-tongue can be foreseen as a useful auxiliary tool for trained sensory panels for the classification of monovarietal extra virgin olive oils. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Anti-Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils.

    Science.gov (United States)

    Lin, Tzu-Kai; Zhong, Lily; Santiago, Juan Luis

    2017-12-27

    Plant oils have been utilized for a variety of purposes throughout history, with their integration into foods, cosmetics, and pharmaceutical products. They are now being increasingly recognized for their effects on both skin diseases and the restoration of cutaneous homeostasis. This article briefly reviews the available data on biological influences of topical skin applications of some plant oils (olive oil, olive pomace oil, sunflower seed oil, coconut oil, safflower seed oil, argan oil, soybean oil, peanut oil, sesame oil, avocado oil, borage oil, jojoba oil, oat oil, pomegranate seed oil, almond oil, bitter apricot oil, rose hip oil, German chamomile oil, and shea butter). Thus, it focuses on the therapeutic benefits of these plant oils according to their anti-inflammatory and antioxidant effects on the skin, promotion of wound healing and repair of skin barrier.

  15. Selective recognition of DNA from olive leaves and olive oil by PNA and modified-PNA microarrays

    Science.gov (United States)

    Rossi, Stefano; Calabretta, Alessandro; Tedeschi, Tullia; Sforza, Stefano; Arcioni, Sergio; Baldoni, Luciana; Corradini, Roberto; Marchelli, Rosangela

    2012-01-01

    PNA probes for the specific detection of DNA from olive oil samples by microarray technology were developed. The presence of as low as 5% refined hazelnut (Corylus avellana) oil in extra-virgin olive oil (Olea europaea L.) could be detected by using a PNA microarray. A set of two single nucleotide polymorphisms (SNPs) from the Actin gene of Olive was chosen as a model for evaluating the ability of PNA probes for discriminating olive cultivars. Both unmodified and C2-modified PNAs bearing an arginine side-chain were used, the latter showing higher sequence specificity. DNA extracted from leaves of three different cultivars (Ogliarola leccese, Canino and Frantoio) could be easily discriminated using a microarray with unmodified PNA probes, whereas discrimination of DNA from oil samples was more challenging, and could be obtained only by using chiral PNA probes. PMID:22772038

  16. Detection of Virgin Olive Oil Adulteration Using Low Field Unilateral NMR

    Directory of Open Access Journals (Sweden)

    Zheng Xu

    2014-01-01

    Full Text Available The detection of adulteration in edible oils is a concern in the food industry, especially for the higher priced virgin olive oils. This article presents a low field unilateral nuclear magnetic resonance (NMR method for the detection of the adulteration of virgin olive oil that can be performed through sealed bottles providing a non-destructive screening technique. Adulterations of an extra virgin olive oil with different percentages of sunflower oil and red palm oil were measured with a commercial unilateral instrument, the profile NMR-Mouse. The NMR signal was processed using a 2-dimensional Inverse Laplace transformation to analyze the transverse relaxation and self-diffusion behaviors of different oils. The obtained results demonstrated the feasibility of detecting adulterations of olive oil with percentages of at least 10% of sunflower and red palm oils.

  17. Immune adjuvant activity of the olive, soybean and corn oils

    Directory of Open Access Journals (Sweden)

    Ana Claudia Marinho da Silva

    2016-08-01

    Full Text Available In the last half of the century, a large amount of substances has been used as immune adjuvant. The immune adjuvant effect of olive, soybean and corn oils in Swiss mice immunized with ovalbumin (OVA plus aluminum hydroxide or emulsified in Marcol, soybean, olive or corn oils was evaluated through the OVA-specific antibodies determined by ELISA and Passive Cutaneous Anaphylaxis. In this work the comparison of the intensity of the immune response was established by the Bayesian analysis. The adjuvant effect of the vegetable oils was shown to be more effective than aluminium hydroxide. Regarding to OVA-specific IgE synthesis, olive oil had the slowest adjuvant effect of the three vegetable oils. Accordingly, olive oil was the most convenient among the vegetable oils to be used as immune adjuvant, since it stimulated a higher production of OVA-specific Ig and lower levels of anti-OVA IgE.

  18. Olive oil: an overview of the Japanese market

    Directory of Open Access Journals (Sweden)

    Capogna Daniela

    2016-11-01

    Full Text Available The article presents an overview of olive oil consumption in Japan, Asia’s largest per capita consumer and at present 14th in the world. Since the early 1990s, total purchases have increased from 4943 t in the 1992/93 campaign to 61 903 t in 2014/15, a more than 12-fold increase over the space of 22 years. Olive oil, in particular extra virgin olive oil, is appreciated by Japanese people primarily for its beneficial effects on health, as well as for its agreeable taste and for its cultural and historical associations. Other key factors to be considered are economic and cultural. Japan is one of the world’s largest economies; disposable incomes are high and these are reflected in household consumption behavior. Culturally, the country is increasingly open to the outside world, discovering and adopting practices from elsewhere, notably the West. This openness, allied to the country’s relative affluence, is demonstrated in the consumption of olive oil, a pillar of the Mediterranean Diet.

  19. Comparative study of ozonized olive oil and ozonized sunflower oil

    Directory of Open Access Journals (Sweden)

    Díaz Maritza F.

    2006-01-01

    Full Text Available In this study the ozonized olive and sunflower oils are chemical and microbiologically compared. These oils were introduced into a reactor with bubbling ozone gas in a water bath at room temperature until they were solidified. The peroxide, acidity and iodine values along with antimicrobial activity were determined. Ozonization effects on the fatty acid composition of these oils were analyzed using Gas-Liquid Chromatographic Technique. An increase in peroxidation and acidity values was observed in both oils but they were higher in ozonized sunflower oil. Iodine value was zero in ozonized olive oil whereas in ozonized sunflower was 8.8 g Iodine per 100 g. The antimicrobial activity was similar for both ozonized oils except for Minimum Bactericidal Concentrations of Pseudomona aeruginosa. Composition of fatty acids in both ozonized oils showed gradual decrease in unsaturated fatty acids (C18:1, C18:2 with gradual increase in ozone doses.

  20. Preference for olive oil consumption in the Spanish local market

    Energy Technology Data Exchange (ETDEWEB)

    Bernabéu, R.; Díaz, M.

    2016-07-01

    It is becoming ever more important for the olive oil industry in Spain to adopt a business strategy based on client orientation. In this sense, the objective of this paper is to identify the preferences of olive oil consumers and propose a series of business strategies for the producing sector. The methodology consisted in a survey of 404 olive oil consumers during the months of January and February 2013, whose preferences were determined through several multivariate techniques (conjoint analysis, consumer segmentation and a simulation of market share). The preferred olive oil is low priced, extra virgin and organic. The type of bottle does not appear to be relevant in the buying decision process, although it might be a factor in increasing market share. The current economic crisis has resulted in the emergence of two consumer segments; 67.1% of consumers selected the olive oil they buy on the basis of price and 32.9% were guided by the product’s specific attributes, which include, for example, organic production, which can be another differentiating element for producing companies.

  1. Preference for olive oil consumption in the Spanish local market

    International Nuclear Information System (INIS)

    Bernabéu, R.; Díaz, M.

    2016-01-01

    It is becoming ever more important for the olive oil industry in Spain to adopt a business strategy based on client orientation. In this sense, the objective of this paper is to identify the preferences of olive oil consumers and propose a series of business strategies for the producing sector. The methodology consisted in a survey of 404 olive oil consumers during the months of January and February 2013, whose preferences were determined through several multivariate techniques (conjoint analysis, consumer segmentation and a simulation of market share). The preferred olive oil is low priced, extra virgin and organic. The type of bottle does not appear to be relevant in the buying decision process, although it might be a factor in increasing market share. The current economic crisis has resulted in the emergence of two consumer segments; 67.1% of consumers selected the olive oil they buy on the basis of price and 32.9% were guided by the product’s specific attributes, which include, for example, organic production, which can be another differentiating element for producing companies.

  2. Preference for olive oil consumption in the Spanish local market

    Directory of Open Access Journals (Sweden)

    Rodolfo Bernabéu

    2016-12-01

    Full Text Available It is becoming ever more important for the olive oil industry in Spain to adopt a business strategy based on client orientation. In this sense, the objective of this paper is to identify the preferences of olive oil consumers and propose a series of business strategies for the producing sector. The methodology consisted in a survey of 404 olive oil consumers during the months of January and February 2013, whose preferences were determined through several multivariate techniques (conjoint analysis, consumer segmentation and a simulation of market share. The preferred olive oil is low priced, extra virgin and organic. The type of bottle does not appear to be relevant in the buying decision process, although it might be a factor in increasing market share. The current economic crisis has resulted in the emergence of two consumer segments; 67.1% of consumers selected the olive oil they buy on the basis of price and 32.9% were guided by the product’s specific attributes, which include, for example, organic production, which can be another differentiating element for producing companies.

  3. Olive oil: maternal and pediatric health

    Directory of Open Access Journals (Sweden)

    Gianfranco Trapani

    2017-02-01

    Full Text Available The new base of the pyramid that represents the Mediterranean Diet (MD includes a balanced lifestyle, healthy cooking methods, traditional, local and eco-friendly products, conviviality, physical activity with an adequate amount of rest, as well as caloric restriction and food frugality. Moreover, it has been confirmed that the main source of MD fat is Extra Virgin Olive Oil (EVOO. EVOO is considered a key feature of the healthy properties of the MD, due to its fatty acid, vitamin and polyphenol composition. However, these components need to be bioavailable to allow EVOO to exert its nutraceutical properties, which include antioxidant, anti-inflammatory, anti-cancer, antimicrobial, antiviral and hypoglycemic properties, as well as protective effects on the heart and brain, and during pregnancy and breast feeding. The main phenolic components responsible for the nutraceutical properties of EVOO are hydroxytyrosol, tyrosol and oleuropein. The adopted oil production and extraction technologies, such as extraction at low oxidative stress, determine the final polyphenol content in virgin olive oil.Limited information on the epigenetic effects of olive polyphenols is presently available, although the epigenetic effects of many other plant polyphenols have been well documented. In this context, it has been found that, if mothers consume an adequate amount of olive oil during pregnancy, their children will be exposed to a lower risk of wheezing in the first period of their lives. In addition, EVOO, because of its oleochantal content, a natural anti-inflammatory substance, may have an effect on many inflammatory diseases, even in the early period of life.

  4. Has the use of talc an effect on yield and extra virgin olive oil quality?

    Science.gov (United States)

    Caponio, Francesco; Squeo, Giacomo; Difonzo, Graziana; Pasqualone, Antonella; Summo, Carmine; Paradiso, Vito Michele

    2016-08-01

    The maximization of both extraction yield and extra virgin olive oil quality during olive processing are the main objectives of the olive oil industry. As regards extraction yield, it can be improved by both acting on time/temperature of malaxation and using physical coadjuvants. It is well known that, generally, increasing temperature of malaxation gives an increase in oil extraction yield due to a reduction in oily phase viscosity; however, high malaxation temperature can compromise the nutritional and health values of extra virgin olive oil, leading to undesirable effects such as accelerated oxidative process and loss of volatile compounds responsible for oil flavor and fragrance. The addition of physical coadjuvants in olive oil processing during the malaxation phase, not excluded by EC regulations owing to its exclusively physical action, is well known to promote the breakdown of oil/water emulsions and consequently make oil extraction easier, thus increasing the yield. Among physical coadjuvants, micronized natural talc is used for olive oil processing above all for Spanish and Italian olive cultivars. The quality of extra virgin olive oil depends on numerous variables such as olive cultivar, ripeness degree and quality, machines utilized for processing, oil storage conditions, etc. However, the coadjuvants utilized in olive processing can also influence virgin olive oil characteristics. The literature highlights an increase in oil yield by micronized natural talc addition during olive processing, whereas no clear trend was observed as regards the chemical, nutritional and sensory characteristics of extra virgin olive oil. Although an increase in oil stability was reported, no effect of talc was found on the evolution of virgin olive oil quality indices during storage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  5. Olive oil compounds inhibit vascular endothelial growth factor receptor-2 phosphorylation

    International Nuclear Information System (INIS)

    Lamy, Sylvie; Ouanouki, Amira; Béliveau, Richard; Desrosiers, Richard R.

    2014-01-01

    Vascular endothelial growth factor (VEGF) triggers crucial signaling processes that regulate tumor angiogenesis and, therefore, represents an attractive target for the development of novel anticancer therapeutics. Several epidemiological studies have confirmed that abundant consumption of foods from plant origin is associated with reduced risk of developing cancers. In the Mediterranean basin, the consumption of extra virgin olive oil is an important constituent of the diet. Compared to other vegetable oils, the presence of several phenolic antioxidants in olive oil is believed to prevent the occurrence of a variety of pathological processes, such as cancer. While the strong antioxidant potential of these molecules is well characterized, their antiangiogenic activities remain unknown. The aim of this study is to investigate whether tyrosol (Tyr), hydroxytyrosol (HT), taxifolin (Tax), oleuropein (OL) and oleic acid (OA), five compounds contained in extra virgin olive oil, can affect in vitro angiogenesis. We found that HT, Tax and OA were the most potent angiogenesis inhibitors through their inhibitory effect on specific autophosphorylation sites of VEGFR-2 (Tyr951, Tyr1059, Tyr1175 and Tyr1214) leading to the inhibition of endothelial cell (EC) signaling. Inhibition of VEGFR-2 by these olive oil compounds significantly reduced VEGF-induced EC proliferation and migration as well as their morphogenic differentiation into capillary-like tubular structures in Matrigel. Our study demonstrates that HT, Tax and OA are novel and potent inhibitors of the VEGFR-2 signaling pathway. These findings emphasize the chemopreventive properties of olive oil and highlight the importance of nutrition in cancer prevention. - Highlights: • We investigated five compounds contained in extra virgin olive oil on angiogenesis. • Hydroxytyrosol, taxifolin and oleic acid are the best angiogenesis inhibitors. • Olive oil compounds affect endothelial cell functions essential for

  6. Olive oil compounds inhibit vascular endothelial growth factor receptor-2 phosphorylation

    Energy Technology Data Exchange (ETDEWEB)

    Lamy, Sylvie, E-mail: lamy.sylvie@uqam.ca; Ouanouki, Amira; Béliveau, Richard; Desrosiers, Richard R.

    2014-03-10

    Vascular endothelial growth factor (VEGF) triggers crucial signaling processes that regulate tumor angiogenesis and, therefore, represents an attractive target for the development of novel anticancer therapeutics. Several epidemiological studies have confirmed that abundant consumption of foods from plant origin is associated with reduced risk of developing cancers. In the Mediterranean basin, the consumption of extra virgin olive oil is an important constituent of the diet. Compared to other vegetable oils, the presence of several phenolic antioxidants in olive oil is believed to prevent the occurrence of a variety of pathological processes, such as cancer. While the strong antioxidant potential of these molecules is well characterized, their antiangiogenic activities remain unknown. The aim of this study is to investigate whether tyrosol (Tyr), hydroxytyrosol (HT), taxifolin (Tax), oleuropein (OL) and oleic acid (OA), five compounds contained in extra virgin olive oil, can affect in vitro angiogenesis. We found that HT, Tax and OA were the most potent angiogenesis inhibitors through their inhibitory effect on specific autophosphorylation sites of VEGFR-2 (Tyr951, Tyr1059, Tyr1175 and Tyr1214) leading to the inhibition of endothelial cell (EC) signaling. Inhibition of VEGFR-2 by these olive oil compounds significantly reduced VEGF-induced EC proliferation and migration as well as their morphogenic differentiation into capillary-like tubular structures in Matrigel. Our study demonstrates that HT, Tax and OA are novel and potent inhibitors of the VEGFR-2 signaling pathway. These findings emphasize the chemopreventive properties of olive oil and highlight the importance of nutrition in cancer prevention. - Highlights: • We investigated five compounds contained in extra virgin olive oil on angiogenesis. • Hydroxytyrosol, taxifolin and oleic acid are the best angiogenesis inhibitors. • Olive oil compounds affect endothelial cell functions essential for

  7. Geographical origin classification of olive oils by PTR-MS

    NARCIS (Netherlands)

    Araghipour, N.; Colineau, J.; Koot, A.H.; Akkermans, W.; Rojas, J.M.M.; Beauchamp, J.; Wisthaler, A.; Märk, T.D.; Downey, G.; Guillou, C.; Mannina, L.; Ruth, van S.M.

    2008-01-01

    The volatile compositions of 192 olive oil samples from five different European countries were investigated by PTR-MS sample headspace analysis. The mass spectra of all samples showed many masses with high abundances, indicating the complex VOC composition of olive oil. Three different PLS-DA models

  8. A Case Report of Possible Health Benefits of Extra Virgin Olive Oil

    Directory of Open Access Journals (Sweden)

    Said Shahtahmasebi

    2003-01-01

    Full Text Available The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in olive oil. There is some evidence, based on studies using patients, to support such a supposition. In this paper, we present a case report on the possible health effects of changing from olive oil to extra virgin olive oil. The case report is intended to raise some relevant issues to stimulate a debate and more research in this area.

  9. Anti-Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils

    Directory of Open Access Journals (Sweden)

    Tzu-Kai Lin

    2017-12-01

    Full Text Available Plant oils have been utilized for a variety of purposes throughout history, with their integration into foods, cosmetics, and pharmaceutical products. They are now being increasingly recognized for their effects on both skin diseases and the restoration of cutaneous homeostasis. This article briefly reviews the available data on biological influences of topical skin applications of some plant oils (olive oil, olive pomace oil, sunflower seed oil, coconut oil, safflower seed oil, argan oil, soybean oil, peanut oil, sesame oil, avocado oil, borage oil, jojoba oil, oat oil, pomegranate seed oil, almond oil, bitter apricot oil, rose hip oil, German chamomile oil, and shea butter. Thus, it focuses on the therapeutic benefits of these plant oils according to their anti-inflammatory and antioxidant effects on the skin, promotion of wound healing and repair of skin barrier.

  10. Evaluation of processing factors for selected organic contaminants during virgin olive oil production: Distribution of BTEXS during olives processing.

    Science.gov (United States)

    López-Blanco, Rafael; Gilbert-López, Bienvenida; Rojas-Jiménez, Rubén; Robles-Molina, José; Ramos-Martos, Natividad; García-Reyes, Juan F; Molina-Díaz, Antonio

    2016-05-15

    The presence of BTEXS (benzene, toluene, ethylbenzene, xylenes and styrene) in virgin olive oils can be attributed to environmental contamination, but also to biological processes during oil lipogenesis (styrene). In this work, the processing factor of BTEXS from olives to olive oil during its production was evaluated at lab-scale with an Abencor system. Benzene showed the lowest processing factor (15%), whereas toluene and xylenes showed an intermediate behavior (with 40-60% efficiency), and ethylbenzene and styrene were completely transferred (100%). In addition, an attempt to examine the contribution of potential sources to olives contamination with BTEXS was carried out for the first time. Two types of olives samples were classified according to their proximity to the contamination source (road). Although higher levels of BTEXS were found in samples close to roads, the concentrations were relatively low and do not constitute a major contribution to BTEXS usually detected in olive oil. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. UC Cooperative Extension sensory analysis panel enhances the quality of California olive oil

    Directory of Open Access Journals (Sweden)

    Paul Vossen

    2008-05-01

    Full Text Available California's olive oil industry has evolved from primarily a salvage operation of the table olive industry to a producer of world-class, premium, extra-virgin olive oil. In 1997, UC Cooperative Extension started the first California olive oil taste panel, which was officially recognized by the International Olive Council in 2001. Specific protocols were used to screen potential panelists and train them to identify defects and positive characteristics, identical to 43 other world taste panels. The UCCE panel helped the California Olive Oil Council develop a seal certification program using sensory analysis. Certification provides consumers with assurance that labeled oils are free of defects and warrant the "extra virgin" grade. Sensory evaluation using a unique UCCE profile sheet provides complete and detailed information about specific positive flavor characteristics of olive cultivars grown in California. The UCCE sensory panel has also contributed to a better understanding of the qualities of California olive oil and advancement of the industry by participating in research on pest management, cultural practices and processing.

  12. NACE-ESI-TOF MS to reveal phenolic compounds from olive oil: introducing enriched olive oil directly inside capillary.

    Science.gov (United States)

    Gómez-Caravaca, Ana María; Carrasco-Pancorbo, Alegría; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

    2009-09-01

    Most CE methods for the analysis of phenols from olive oil use an aqueous electrolyte separation medium, although the importance of NACE is obvious, as this kind of CE seems to be more compatible with the hydrophobic olive oil matrix and could facilitate its direct injection. In the current work we develop a method involving SPE and NACE coupled to ESI-TOF MS. All the CE and ESI-TOF MS parameters were optimized in order to maximize the number of phenolic compounds detected and the sensitivity in their determination. Electrophoretic separation was carried out using a CE buffer system consisting of 25 mM NH(4)OAc/AcH in methanol/ACN (1/1 v/v) at an apparent pH value of 5.0. We studied in depth the effect of the nature and concentration of different electrolytes dissolved in different organic solvents and other experimental and instrumental CE variables. The results were compared with those obtained by CZE (with aqueous buffers) coupled to ESI-TOF MS; both methods offered to the analyst the chance to study phenolic compounds of different families (such as phenolic alcohols, lignans, complex phenols, flavonoids, etc.) from virgin olive oil by injecting methanolic extracts with efficient and fast CE separations. In the case of NACE method, we also studied the direct injection of the investigated matrix introducing a plug of olive oil directly into the capillary.

  13. Composition and Nutritional properties of Mediterranean extra-virgin olive oils

    Directory of Open Access Journals (Sweden)

    E. Tripoli

    2009-01-01

    Full Text Available Olive oil plays an important role in diet, economy and culture of Mediterranean people. Epidemiological studies have shown a lower incidence in this area. The purpose of this paper was to compare the nutritional properties of Sicilian and Cretan extra-virgin olive oils. Forty Cretan (cultivar: Koroneiki and forty-six Sicilian olive oil (cultivar: Nocellara del Belice samples are collected in the crop seasons 2003/04 and 2004/05. We estimate free acidity, peroxide value, UV absorption, total tocopherols and polyphenols amounts.

  14. Taggiasca extra virgin olive oil colonization by yeasts during the extraction process.

    Science.gov (United States)

    Ciafardini, G; Cioccia, G; Zullo, B A

    2017-04-01

    The opalescent appearance of the newly produced olive oil is due to the presence of solid particles and microdrops of vegetation water in which the microorganisms from the olives' carposphere are trapped. Present research has demonstrated that the microbiota of the fresh extracted olive oil, produced in the mills, is mainly composed of yeasts and to a lesser extent of molds. The close link between the composition of the microbiota of the olives' carposphere undergoing to processing, and that of the microbiota of the newly produced olive oil, concerns only the yeasts and molds, given that the bacterial component is by and large destroyed mainly in the kneaded paste during the malaxation process. Six physiologically homogenous yeast groups were highlighted in the wash water, kneaded paste and newly produced olive oil from the Taggiasca variety which had been collected in mills located in the Liguria region. The more predominant yeasts of each group belonged to a single species called respectively: Kluyveromyces marxianus, Candida oleophila, Candida diddensiae, Candida norvegica, Wickerhamomyces anomalus and Debaryomyces hansenii. Apart from K. marxianus, which was found only in the wash water, all the other species were found in the wash water and in the kneaded paste as well as in the newly produced olive oil, while in the six-month stored olive oil, was found only one physiologically homogeneous group of yeast represented by the W. anomalus specie. These findings in according to our previous studies carried out on other types of mono varietal olive oils, confirms that the habitat of the Taggiascas' extra virgin olive oil, had a strong selective pressure on the yeast biota, allowing only to a few member of yeast species, contaminating the fresh product, to survive and reproduce in it during storage. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Price dependence in the principal EU olive oil markets

    Energy Technology Data Exchange (ETDEWEB)

    Emmanouilides, C.; Fousekis, P.; Grigoriadis, V.

    2014-06-01

    The objective of this paper is to assess the degree and the structure of price dependence in the principal EU olive oil markets (Spain, Italy and Greece). To this end, it utilizes monthly olive oil price data and the statistical tool of copulas. The empirical results suggest that prices are likely to boom together but not to crash together; this is especially true for the prices of the two most important players, Italy (importer) and Spain (exporter). The finding of asymmetric price co-movements implies that the three principal spatial olive oil markets in the EU cannot be thought of as one great pool. (Author)

  16. How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance.

    Science.gov (United States)

    Issaoui, Manel; Flamini, Guido; Souid, Sondess; Bendini, Alessandra; Barbieri, Sara; Gharbi, Ines; Toschi, Tullia Gallina; Cioni, Pier Luigi; Hammami, Mohamed

    2016-06-01

    With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

  17. Treatment technologies of liquid and solid wastes from two-phase olive oil mills

    OpenAIRE

    Borja Padilla, Rafael; Raposo Bejines, Francisco; Rincón, Bárbara

    2006-01-01

    Over the last 10 years the manufacture of olive oil has undergone important evolutionary changes in the equipment used for the separation of olive oil from the remaining components. The latest development has been the introduction of a two-phase centrifugation process in which a horizontally-mounted centrifuge is used for a primary separation of the olive oil fraction from the vegetable solid material and vegetation water. Therefore, the new two-phase olive oil mills produce three ident...

  18. Treatment technologies of liquid and solid wastes from two-phase olive oil mills

    OpenAIRE

    Rincón, Bárbara; Raposo, Francisco; Borja, Rafael

    2006-01-01

    Over the last 10 years the manufacture of olive oil has undergone important evolutionary changes in the equipment used for the separation of olive oil from the remaining components. The latest development has been the introduction of a two-phase centrifugation process in which a horizontally-mounted centrifuge is used for a primary separation of the olive oil fraction from the vegetable solid material and vegetation water. Therefore, the new two-phase olive oil mills produce three identifiabl...

  19. Olive oil and cancer

    OpenAIRE

    Muriana, Francisco J.G.; Abia, Rocío; Bermúdez, Beatriz; Pacheco, Yolanda M.; López, Sergio

    2004-01-01

    In the last years, numerous studies have examined the association of dietary fat and cancer. Polyunsaturated fatty acids (PUFA) from n -6 family display a strong promoting effect, this may be partially due to the especially prone to lipid peroxidation of PUFA that leads to formation of aldehydes, which react with DNA bases, forming genotoxic exocyclic etheno(epsilon)-adducts. On the contrary, there are growing evidences that monounsaturated oils, like olive oil, may be associated with a decre...

  20. 'Galega Vulgar' - yield indices and quality of elementary olive oil

    International Nuclear Information System (INIS)

    Almeida, F.; Vitorino, M.C.; Henriques, L.R.; Peres, M.F.

    1998-01-01

    This paper shows the evolution of two olive yield indexes (humidity and fat) and three olive oil quality parameters (acidity, peroxid value and UV absorbances) for cv. Galega vulgar from the olive grove Quinta Senhora de Mercules, Castelo Branco, during the 1995/96 harvest. It shows also the evolution of fatty acid composition of the same olive oil [pt

  1. Fruit quality and olive leaf and stone addition affect Picual virgin olive oil triterpenic content.

    Science.gov (United States)

    Allouche, Yosra; Uceda, Marino; Jiménez, Antonio; Aguilera, M Paz; Gaforio, José Juan; Beltrán, Gabriel

    2009-10-14

    The present research aimed to evaluate whether Picual virgin olive oil triterpenic compounds are affected by the addition of variable quantities of stones and leaves before processing or by fruit resting on the ground during 3 months. Results showed that stone addition did not influence triterpenic dialcohol content (uvaol and erythrodiol), whereas triterpenic acids (oleanolic and maslinic) increased significantly when 20 and 30% stones were added. Leaves added at 2% increased significantly oleanolic acid, maslinic acid, and erythrodiol content by 83, 41, and 36%, respectively. During fruit resting on the ground, olive oils showed no differences in uvaol content, a slight increase in erythrodiol, and a gradual increase in both oleanolic and maslinic acids, obtaining at the end of the experiment contents nearly 10- and 3-fold higher than control oils. These results confirm that olive oil triterpenic composition is modified by the factors analyzed.

  2. Some nutritional benefits of extra virgin olive oil

    Directory of Open Access Journals (Sweden)

    Testolin, G.

    1994-04-01

    Full Text Available The benefits of olive oil could be related to its antioxidant potential. The aim of this study was to evaluate the "in vivo" antioxidant activity of different extra virgin olive oils (EVOO produced in the Mediterranean area. One hundred and twenty rats were fed diets containing oxidised and refined olive oil (400 mEq O2 kg for 11 weeks, a period of time sufficient to induce globular fragility and marginal plasma tocopherols deficiency.
    The animals were then fed 5 diets containing EVOO with content of tocopherols and phenols ranging from 165 to 335 and from 62 to 389 ppm respectively, in different tocopherols/phenols ratios, for 4 weeks. Results show that plasma tocopherols concentration after EVOO feeding was directly related to dietary intake.
    Moreover, globular resistance improved to a different extent with EVOO diets compared to the oxidised oil diet. The most favourable antioxidant response was obtained by feeding the oil high in both tocopherols and phenols; the action of phenols was considered synergetic to that of tocopherols in restoring normal conditions, impaired by the oxidised oil diet.

  3. Association of SSR markers with contents of fatty acids in olive oil and genetic diversity analysis of an olive core collection.

    Science.gov (United States)

    Ipek, M; Ipek, A; Seker, M; Gul, M K

    2015-03-27

    The purpose of this research was to characterize an olive core collection using some agronomic characters and simple sequence repeat (SSR) markers and to determine SSR markers associated with the content of fatty acids in olive oil. SSR marker analysis demonstrated the presence of a high amount of genetic variation between the olive cultivars analyzed. A UPGMA dendrogram demonstrated that olive cultivars did not cluster on the basis of their geographic origin. Fatty acid components of olive oil in these cultivars were determined. The results also showed that there was a great amount of variation between the olive cultivars in terms of fatty acid composition. For example, oleic acid content ranged from 57.76 to 76.9% with standard deviation of 5.10%. Significant correlations between fatty acids of olive oil were observed. For instance, a very high negative correlation (-0.812) between oleic and linoleic acids was detected. A structured association analysis between the content of fatty acids in olive oil and SSR markers was performed. STRUCTURE analysis assigned olive cultivars to two gene pools (K = 2). Assignment of olive cultivars to these gene pools was not based on geographical origin. Association between fatty acid traits and SSR markers was evaluated using the general linear model of TASSEL. Significant associations were determined between five SSR markers and stearic, oleic, linoleic, and linolenic acids of olive oil. Very high associations (P < 0.001) between ssrOeUA-DCA14 and stearic acid and between GAPU71B and oleic acid indicated that these markers could be used for marker-assisted selection in olive.

  4. Olive Oil effectively mitigates ovariectomy-induced osteoporosis in rats

    Directory of Open Access Journals (Sweden)

    Saleh Hanan A

    2011-02-01

    Full Text Available Abstract Background Osteoporosis, a reduction in bone mineral density, represents the most common metabolic bone disease. Postmenopausal women are particularly susceptible to osteoporosis when their production of estrogen declines. For these women, fracture is a leading cause of morbidity and mortality. This study was conducted to evaluate the protective effects of olive oil supplementation against osteoporosis in ovariectomized (OVX rats. Methods We studied adult female Wistar rats aged 12-14 months, divided into three groups: sham-operated control (SHAM, ovariectomized (OVX, and ovariectomized rats supplemented with extravirgin olive oil (Olive-OVX orally for 12 weeks; 4 weeks before ovariectomy and 8 weeks after. At the end of the experiment, blood samples were collected. Plasma levels of calcium, phosphorus, alkaline phosphatase (ALP, malondialdehyde (MDA, and nitrates were assayed. Specimens from both the tibia and the liver were processed for light microscopic examination. Histomorphometric analysis of the tibia was also performed. Results The OVX-rats showed a significant decrease in plasma calcium levels, and a significant increase in plasma ALP, MDA, and nitrates levels. These changes were attenuated by olive oil supplementation in the Olive-OVX rats. Light microscopic examination of the tibia of the OVX rats revealed a significant decrease in the cortical bone thickness (CBT and the trabecular bone thickness (TBT. In addition, there was a significant increase in the osteoclast number denoting bone resorption. In the Olive-OVX rats these parameters were markedly improved as compared to the OVX group. Examination of the liver specimens revealed mononuclear cellular infiltration in the portal areas in the OVX-rats which was not detected in the Olive-OVX rats. Conclusions Olive oil effectively mitigated ovariectomy-induced osteoporosis in rats, and is a promising candidate for the treatment of postmenopausal osteoporosis.

  5. Detection of plant oil DNA using high resolution melting (HRM) post PCR analysis: a tool for disclosure of olive oil adulteration.

    Science.gov (United States)

    Vietina, Michelangelo; Agrimonti, Caterina; Marmiroli, Nelson

    2013-12-15

    Extra virgin olive oil is frequently subjected to adulterations with addition of oils obtained from plants other than olive. DNA analysis is a fast and economic tool to identify plant components in oils. Extraction and amplification of DNA by PCR was tested in olives, in milled seeds and in oils, to investigate its use in olive oil traceability. DNA was extracted from different oils made of hazelnut, maize, sunflower, peanut, sesame, soybean, rice and pumpkin. Comparing the DNA melting profiles in reference plant materials and in the oils, it was possible to identify any plant components in oils and mixtures of oils. Real-Time PCR (RT-PCR) platform has been added of the new methodology of high resolution melting (HRM), both were used to analyse olive oils mixed with different percentage of other oils. Results showed HRM a cost effective method for efficient detection of adulterations in olive oils. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. Olive oil in clinical nutrition

    Directory of Open Access Journals (Sweden)

    García-Luna, Pedro Pablo

    2004-03-01

    Full Text Available The different beneficial effects of olive oil have a rational and scientific basis due to advances in the knowledge of lipid metabolism. The evidence that for a similar plasma cholesterol concentration, the rate of cardiovascular deaths is lower in the Mediterranean countries than in other ones, suggests that the beneficial effects of olive oil may not be only related to the known quantitative changes in plasma lipoproteins, but also to other, as yet unknown or little known, anti-atherogenic factors. The peculiarities of olive oil in terms of certain biochemical, biological and nutritional characteristics, open up a field of application in normal clinical practice. The benefits of olive oil in clinical nutrition correlate with its action on lipid metabolism and the cardiovascular system. Even a moderate increase in the ingestion of monounsaturated fats and a reduction in the ingestion of carbohydrates could be more advantageous in those patients with diabetes and hypertriglyceridemia and/or in those where loss of weight is not a priority. Different studies have also demonstrated the benefits of olive oil in different inflammatory and autoimmune diseases, such as rheumatoid arthritis. The chemical composition of extra virgin olive oil contributes to daily requirements of essential fatty acids and active antioxidant nutrients in vitamin E deficiency. This particular and well-balanced situation [oleic acid (18:1 n -9 and minor components in an ideal ratio] undoubtedly has a significant relevance in human clinical nutrition.Los avances en el conocimiento del metabolismo lipídico están permitiendo establecer las bases científicas de los efectos saludables del aceite de oliva. En los países del área Mediterránea, la mortalidad cardiovascular es menor que en otros, aunque la concentración de colesterol en sangre es similar. Es muy probable que la capacidad cardio-protectora del aceite de oliva se relacione con otros factores de riesgo, algunos

  7. Long-Term Effects of Olive oil Mill wastewater spreading on soil and olive trees

    Energy Technology Data Exchange (ETDEWEB)

    Ben rouina, B.; Ben Ahmed, C.; Boukhris, M.

    2009-07-01

    The olive oil extraction process produces huge amounts of liquid waste called olive mill waste water (OMWW). Large amounts of OMWW (30 million m{sup 3}) are produced in the Mediterranean regions that accounts for 95% of the total olive oil production worldwide. In Tunisia, OMWW constitutes a serious environmental problem due to the features associated with this type of agro-waste and to its diverse organic load which may reach values as high as 100 g/L and is mained with this type of agro-waste and to its diverse organic load which may reach values as high as 100 g/L is mainly due to sugars. lipids, phenols, and tannins. (Author)

  8. Long-Term Effects of Olive oil Mill wastewater spreading on soil and olive trees

    International Nuclear Information System (INIS)

    Ben rouina, B.; Ben Ahmed, C.; Boukhris, M.

    2009-01-01

    The olive oil extraction process produces huge amounts of liquid waste called olive mill waste water (OMWW). Large amounts of OMWW (30 million m 3 ) are produced in the Mediterranean regions that accounts for 95% of the total olive oil production worldwide. In Tunisia, OMWW constitutes a serious environmental problem due to the features associated with this type of agro-waste and to its diverse organic load which may reach values as high as 100 g/L and is mained with this type of agro-waste and to its diverse organic load which may reach values as high as 100 g/L is mainly due to sugars. lipids, phenols, and tannins. (Author)

  9. Olive oil and vitamin D synergistically prevent bone loss in mice.

    Directory of Open Access Journals (Sweden)

    Camille Tagliaferri

    Full Text Available As the Mediterranean diet (and particularly olive oil has been associated with bone health, we investigated the impact of extra virgin oil as a source of polyphenols on bone metabolism. In that purpose sham-operated (SH or ovariectomized (OVX mice were subjected to refined or virgin olive oil. Two supplementary OVX groups were given either refined or virgin olive oil fortified with vitamin D3, to assess the possible synergistic effects with another liposoluble nutrient. After 30 days of exposure, bone mineral density and gene expression were evaluated. Consistent with previous data, ovariectomy was associated with increased bone turnover and led to impaired bone mass and micro-architecture. The expression of oxidative stress markers were enhanced as well. Virgin olive oil fortified with vitamin D3 prevented such changes in terms of both bone remodeling and bone mineral density. The expression of inflammation and oxidative stress mRNA was also lower in this group. Overall, our data suggest a protective impact of virgin olive oil as a source of polyphenols in addition to vitamin D3 on bone metabolism through improvement of oxidative stress and inflammation.

  10. Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing

    Energy Technology Data Exchange (ETDEWEB)

    Inconomou, D.; Arapoglou, D.; Israilides, C.

    2010-07-01

    The evolution of phenolic compounds and their contribution to the quality characteristics in virgin olive oil during fruit processing was studied with the addition of a combination of various commercial enzymes containing pectinases, polygalacturonases, cellulase and {beta}-glucanase with or without nitrogen flush. Olive fruits (Olea europaea, L.) of the cultivar Megaritiki, at the semi black pigmentation stage of maturity, were used in a 3-phase extraction system in an experiment at industrial scale. The addition of enzymes in the olive paste during processing increased the total phenol and ortho-diphenol contents, as well as some simple phenolic compounds (3,4-DHPEA, p-HPEA) and the secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEAEA) in olive oil and therefore improved its oxidative stability. Furthermore, enzyme treatment ameliorated the quality parameters of the produced olive oil (acidity and peroxide value) and their sensory attributes. The use of additional N{sub 2} flush with the enzyme treatments did not improve the quality parameters of olive oil any further; however it did not affect the concentration of individual and total sterols or most of the fatty acid composition. Consequently, olive paste treatment with enzymes not only improved the quality characteristics of olive oil and enhanced the overall organoleptic quality, but also increased the olive oil yield. (Author) 33 refs.

  11. Effect of the use of olive–pomace oil biodiesel/diesel fuel blends in a compression ignition engine: Preliminary exergy analysis

    International Nuclear Information System (INIS)

    López, I.; Quintana, C.E.; Ruiz, J.J.; Cruz-Peragón, F.; Dorado, M.P.

    2014-01-01

    Highlights: • Olive–pomace oil (OPO) biodiesel constitute a new second-generation biofuel. • Exergy efficiency and performance of OPO biodiesel, straight and blended with diesel fuel was evaluated. • OPO biodiesel, straight and blended, provided similar performance parameters. • OPO biodiesel, straight and blended, provided similar exergy efficiency compared to diesel fuel. • OPO biodiesel, straight and blended, provided no exergy cost increment compared to diesel fuel. - Abstract: Although biodiesel is among the most studied biofuels for diesel engines, it is usually produced from edible oils, which gives way to controversy between the use of land for fuel and food. For this reason, residues like olive–pomace oil are considered alternative raw materials to produce biodiesel that do not compete with the food industry. To gain knowledge about the implications of its use, olive–pomace oil methyl ester, straight and blended with diesel fuel, was evaluated as fuel in a direct injection diesel engine Perkins AD 3-152 and compared to the use of fossil diesel fuel. Performance curves were analyzed at full load and different speed settings. To perform the exergy balance of the tested fuels, the operating conditions corresponding to maximum engine power values were considered. It was found that the tested fuels offer similar performance parameters. When straight biodiesel was used instead of diesel fuel, maximum engine power decreased to 5.6%, while fuel consumption increased up to 7%. However, taking into consideration the Second Law of the Thermodynamics, the exergy efficiency and unitary exergetic cost reached during the operation of the engine under maximum power condition for the assessed fuels do not display significant differences. Based on the exergy results, it may be concluded that olive–pomace oil biodiesel and its blends with diesel fuel may substitute the use of diesel fuel in compression ignition engines without any exergy cost increment

  12. Olive oil and haemostasis

    Directory of Open Access Journals (Sweden)

    Williams, Christine M.

    2004-03-01

    Full Text Available Olive oil is a key component of the traditional Mediterranean diet; a diet that may explain the low rate of cardiovascular disease (CVD in Southern European. (Extra virgin Olive oil is a good source of monounsaturated fatty acids (MUFA and phenolic compounds, both of which have been investigated for their effects on plasma lipids and lipoproteins, measures of oxidation and factors related to thrombosis. This issue aims to summarise the current understanding of the effects of such dietary components on the haemostatic system and subsequent risk of CVD. To date, evidence suggests that diets rich in MUFA and thus in olive oil attenuate the thrombotic response via a reduction in platelet aggregation and in postprandial FVII levels. Thrombosis is a key event in causing heart attacks and strokes, which if modulated by diet could pose a cost-effective way of reducing CVD incidence in populations that adhere to MUFA/olive oil-rich diets long-term.El aceite de oliva es un componente esencial de la dieta Mediterránea que puede explicar el bajo índice de enfermedad cardiovascular (CVD en los países del sur de Europa. El aceite de oliva (extra virgen es una fuente de ácidos grasos monoinsaturados (MUFA y de compuestos fenólicos, de gran interés por sus efectos, entre otros, sobre las lipoproteínas y los lípidos plasmáticos, su capacidad antioxidante y su papel en la expresión de factores relacionados con la trombosis. En este capítulo se presenta un resumen del conocimiento actual sobre la influencia derivada del consumo de aceite de oliva (extra virgen en el sistema hemostático y el riesgo de CVD. Por ahora se sabe que dietas ricas en MUFA (aceite de oliva pueden atenuar la respuesta trombótica mediante la reducción de la agregación plaquetaria y de las concentraciones postprandiales del factor VII de coagulación (FVII. La trombosis es un evento relevante en los ataques al corazón y el ictus, de manera que su modulación con la dieta puede

  13. Ethanol production from lignocellulosic byproducts of olive oil extraction.

    Science.gov (United States)

    Ballesteros, I; Oliva, J M; Saez, F; Ballesteros, M

    2001-01-01

    The recent implementation of a new two-step centrifugation process for extracting olive oil in Spain has substantially reduced water consumption, thereby eliminating oil mill wastewater. However, a new high sugar content residue is still generated. In this work the two fractions present in the residue (olive pulp and fragmented stones) were assayed as substrate for ethanol production by the simultaneous saccharification and fermentation (SSF) process. Pretreatment of fragmented olive stones by sulfuric acid-catalyzed steam explosion was the most effective treatment for increasing enzymatic digestibility; however, a pretreatment step was not necessary to bioconvert the olive pulp into ethanol. The olive pulp and fragmented olive stones were tested by the SSF process using a fed-batch procedure. By adding the pulp three times at 24-h intervals, 76% of the theoretical SSF yield was obtained. Experiments with fed-batch pretreated olive stones provided SSF yields significantly lower than those obtained at standard SSF procedure. The preferred SSF conditions to obtain ethanol from olives stones (61% of theoretical yield) were 10% substrate and addition of cellulases at 15 filter paper units/g of substrate.

  14. Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy

    International Nuclear Information System (INIS)

    Aparicio-Ruiz, R.; Tena, N.; Romero, I.; Aparicio, R.; García-González, D.L.; Morales, M.T.

    2017-01-01

    Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of many compounds change during its shelf-life. These changes reveal the aging of the oil but do not necessarily mean decay in sensory properties, so in some cases an aged oil from healthy olives may be better qualified than a fresh one from olives affected by fermentation. The aim of this work is to analyze different methodologies proposed for assessing the quality of virgin olive oil with implications in freshness and aging of the oil, and to highlight the possibilities of rapid spectrofluorimetric techniques for assessing oil freshness by checking the evolution of pigments during storage. The observed change in the selected spectral features and mathematical modelling over time was compared with the accepted model for predicting the amount of pyropheophytin a, which is based on isokinetic studies. The best regression was obtained for 655 nm (adjusted-R2 = 0.91) wavelength, which matches the distinctive band of pigments. The two mathematical models described in this study highlight the usefulness of pigments in the prediction of the shelf-life of extra virgin olive oil. [es

  15. Efficacy of bioactive compounds from extra virgin olive oil to modulate atherosclerosis development.

    Science.gov (United States)

    Lou-Bonafonte, José M; Arnal, Carmen; Navarro, María A; Osada, Jesús

    2012-07-01

    As olive oil is the main source of calories in the Mediterranean diet, a great deal of research has been devoted to characterizing its role in atherosclerosis. Virgin olive oil is an oily matrix that contains hydrocarbons, mainly squalene; triterpenes such as uvaol, erythrodiol, oleanolic, and maslinic acid; phytosterols; and a wide range of phenolic compounds comprising simple phenols, flavonoids, secoiridoids, and lignans. In this review, we analyze the studies dealing with atherosclerosis and olive oil in several species. A protective role of virgin olive oil against atherosclerosis has been shown in ApoE-deficient mice and hamsters. In the former animal, sex, dose, and dietary cholesterol are modulators of the outcome. Contradictory findings have been reported for rabbits, a circumstance that could be due to the profusion of experimental designs, differing in terms of doses and animal strains, as well as sources of olive oils. This role has yet to be fully validated in humans. Minor components of olive oil have been shown to be involved in atherosclerosis protection. Nevertheless, evidence of the potential of isolated compounds or the right combination of them to achieve the antiatherosclerotic effect of virgin olive oil is inconclusive and will undoubtedly require further experimental support. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  16. Fast-HPLC Fingerprinting to Discriminate Olive Oil from Other Edible Vegetable Oils by Multivariate Classification Methods.

    Science.gov (United States)

    Jiménez-Carvelo, Ana M; González-Casado, Antonio; Pérez-Castaño, Estefanía; Cuadros-Rodríguez, Luis

    2017-03-01

    A new analytical method for the differentiation of olive oil from other vegetable oils using reversed-phase LC and applying chemometric techniques was developed. A 3 cm short column was used to obtain the chromatographic fingerprint of the methyl-transesterified fraction of each vegetable oil. The chromatographic analysis took only 4 min. The multivariate classification methods used were k-nearest neighbors, partial least-squares (PLS) discriminant analysis, one-class PLS, support vector machine classification, and soft independent modeling of class analogies. The discrimination of olive oil from other vegetable edible oils was evaluated by several classification quality metrics. Several strategies for the classification of the olive oil were used: one input-class, two input-class, and pseudo two input-class.

  17. Identification of 3-MCPD esters to verify the adulteration of extra virgin olive oil.

    Science.gov (United States)

    Hung, Wei-Ching; Peng, Guan-Jhih; Tsai, Wen-Ju; Chang, Mei-Hua; Liao, Chia-Ding; Tseng, Su-Hsiang; Kao, Ya-Min; Wang, Der-Yuan; Cheng, Hwei-Fang

    2017-09-01

    The adulteration of olive oil is an important issue around the world. This paper reports an indirect method by which to identify 3-monochloropropane-1,2-diol (3-MCPD) esters in olive oils. Following sample preparation, the samples were spiked with 1,2-bis-palmitoyl-3-chloropropanediol standard for analysis using gas chromatograph-tandem mass spectrometry. The total recovery ranged from 102.8% to 105.5%, the coefficient of variation ranged from 1.1% to 10.1%, and the limit of quantification was 0.125 mg/kg. The content of 3-MCPD esters in samples of refined olive oil (0.97-20.53 mg/kg) exceeded those of extra virgin olive oil (non-detected to 0.24 mg/kg). These results indicate that the oil refining process increased the content of 3-MCPD esters, which means that they could be used as a target compound for the differentiation of extra virgin olive oil from refined olive oil in order to prevent adulteration.

  18. Genetic and environmental features for oil composition in olive varieties

    Directory of Open Access Journals (Sweden)

    Bervillé André Jean

    2014-09-01

    Full Text Available Consumption of olive oil helps both prevent and cure heart disease. Olive oils vary in their fatty acid profiles as well as those of other secondary metabolites (phenols, sterols, and terpene compounds. We seek to distinguish the genetic bases from the environmental factors that cause these variations. The genetic base is indeed wide: varieties originate in different domestication occurrences, from different oleaster trees and in differing climatic regimes. With the aid of diagrams, we set out briefly the oil synthesis pathway for fruits in comparison with that of seeds, and the specific aspects of olive oil in particular. Varieties of olive have appeared that are adapted to regions with harsh conditions where the oleaster could not thrive. Environmental stresses have consequences on drupes and their oil profiles; these have been highlighted in European countries through the use of appellations. Whilst stresses tend to enhance the quality of the end product, they do however decrease final yields with potential negative impacts on olive growers’ incomes. Irrigation experiments are underway in order to determine the optimal amount of watering. In breeding new varieties, the result sought is that of accumulating pest tolerances and fruit-quality characteristics; selection programmes are however expensive as they necessitate observations over many years. Consumers have choice across a range of appellations with different organoleptic specificities at different prices, and whatever the appellation of the oil they can expect a positive effect on their health.

  19. Biological and Clinical Aspects of an Olive Oil-Based Lipid Emulsion—A Review

    Directory of Open Access Journals (Sweden)

    Wei Cai

    2018-06-01

    Full Text Available Intravenous lipid emulsions (ILEs have been an integral component of parenteral nutrition for more than 50 years. Numerous formulations are available and are based on vegetable (soybean, olive, coconut and animal (fish oils. Therefore, each of these formulations has a unique fatty acid composition that offers both benefits and limitations. As clinical experience and our understanding of the effects of fatty acids on various physiological processes has grown, there is evidence to suggest that some ILEs may have benefits compared with others. Current evidence suggests that olive oil-based ILE may preserve immune, hepatobiliary, and endothelial cell function, and may reduce lipid peroxidation and plasma lipid levels. There is good evidence from a large randomized controlled study to support a benefit of olive oil-based ILE over soybean oil-based ILE on reducing infections in critically ill patients. At present there is limited evidence to demonstrate a benefit of olive oil-based ILE over other ILEs on glucose metabolism, and few data exist to demonstrate a benefit on clinical outcomes such as hospital or intensive care unit stay, duration of mechanical ventilation, or mortality. We review the current research and clinical evidence supporting the potential positive biological and clinical aspects of olive oil-based ILE and conclude that olive oil-based ILE is well tolerated and provides effective nutritional support to various PN-requiring patient populations. Olive oil-based ILE appears to support the innate immune system, is associated with fewer infections, induces less lipid peroxidation, and is not associated with increased hepatobiliary or lipid disturbances. These data would suggest that olive oil-based ILE is a valuable option in various PN-requiring patient populations.

  20. Olive Oil Headspace Characterization by a Gas Sensor Array

    International Nuclear Information System (INIS)

    Santonico, Marco; Capuano, Rosamaria; Catini, Alexandro; Dini, Francesca; Martinelli, Eugenio; Gianni, Giacomo; Migliorini, Marzia; Paolesse, Roberto; D'Amico, Arnaldo; Di Natale, Corrado

    2011-01-01

    Olive oil quality is strictly correlated to the volatile compounds profile. Both quality and defects can be connected to the presence of specific volatile compounds in the oil headspace. In this paper, olive oil samples have been artificially modified by adding a number of compounds known to be typical of the more frequent defects: fusty, musty, muddy and rancid. Results demonstrate the sensitivity of the electronic nose to the compounds characterizing the defects and then the capability of the instrument to identify the defects in real samples.

  1. Multi-capillary column-ion mobility spectrometry: a potential screening system to differentiate virgin olive oils.

    Science.gov (United States)

    Garrido-Delgado, Rocío; Arce, Lourdes; Valcárcel, Miguel

    2012-01-01

    The potential of a headspace device coupled to multi-capillary column-ion mobility spectrometry has been studied as a screening system to differentiate virgin olive oils ("lampante," "virgin," and "extra virgin" olive oil). The last two types are virgin olive oil samples of very similar characteristics, which were very difficult to distinguish with the existing analytical method. The procedure involves the direct introduction of the virgin olive oil sample into a vial, headspace generation, and automatic injection of the volatiles into a gas chromatograph-ion mobility spectrometer. The data obtained after the analysis by duplicate of 98 samples of three different categories of virgin olive oils, were preprocessed and submitted to a detailed chemometric treatment to classify the virgin olive oil samples according to their sensory quality. The same virgin olive oil samples were also analyzed by an expert's panel to establish their category and use these data as reference values to check the potential of this new screening system. This comparison confirms the potential of the results presented here. The model was able to classify 97% of virgin olive oil samples in their corresponding group. Finally, the chemometric method was validated obtaining a percentage of prediction of 87%. These results provide promising perspectives for the use of ion mobility spectrometry to differentiate virgin olive oil samples according to their quality instead of using the classical analytical procedure.

  2. Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years

    Science.gov (United States)

    Lazzerini, Cristina; Domenici, Valentina

    2017-01-01

    Pigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars (Moraiolo, Frantoio, and Leccino) typical of Tuscany (Italy) harvested in three different years: 2012, 2013, and 2014. Pigments—namely, β-carotene, lutein, pheophytin A, and pheophytin B—were quantified by a method based on the mathematical analysis of the near ultraviolet-visible absorption spectra of the oils. Data were analyzed by a multivariate statistical approach. The results show that the pigments’ content of extra-virgin olive oils produced in 2014 can be well distinguished with respect to previous years. This can be explained by the anomalous climate conditions, which strongly affected Italy and, in particular, Tuscany, where the olives were harvested. This study represents an interesting example of how pigment content can be significant in characterizing olive oils. Moreover, this is the first report of pigment quantification in extra-virgin olive oils produced in Tuscany. PMID:28353651

  3. Cytotoxic and antibacterial activity of the mixture of olive oil and lime cream in vitro conditions.

    Science.gov (United States)

    Sumer, Zeynep; Yildirim, Gulay; Sumer, Haldun; Yildirim, Sahin

    2013-01-01

    The mixture of olive oil and lime cream has been traditionally used to treat external burns in the region of Hatay/Antakya and middle Anatolia. Olive oil and lime cream have been employed by many physicians to treat many ailments in the past. A limited number of studies have shown the antibacterial effect of olive oil and that it does not have any toxic effect on the skin. But we did not find any reported studies on the mixture of olive oil and lime cream. The aim of this paper is to investigate the cytotoxic and antibacterial activity of olive oil and lime cream individually or/and in combination in vitro conditions, by using disk-diffusion method and in cell culture. The main purpose in using this mixture is usually to clear burns without a trace. Agar overlay, MTT (Cytotoxicity assay) and antibacterial susceptibility tests were used to investigate the cytotoxic and antibacterial activity of olive oil and lime cream. We found that lime cream has an antibacterial activity but also cytotoxic on the fibroblasts. On the other hand olive oil has limited or no antibacterial effect and it has little or no cytotoxic on the fibroblasts. When we combined lime cream and olive oil, olive oil reduced its cytotoxic impact. These results suggest that mixture of olive oil and lime cream is not cytotoxic and has antimicrobial activity.

  4. Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes.

    Science.gov (United States)

    De Luca, Michele; Restuccia, Donatella; Clodoveo, Maria Lisa; Puoci, Francesco; Ragno, Gaetano

    2016-07-01

    Chemometric discrimination of extra virgin olive oils (EVOO) from whole and stoned olive pastes was carried out by using Fourier transform infrared (FTIR) data and partial least squares-discriminant analysis (PLS1-DA) approach. Four Italian commercial EVOO brands, all in both whole and stoned version, were considered in this study. The adopted chemometric methodologies were able to describe the different chemical features in phenolic and volatile compounds contained in the two types of oil by using unspecific IR spectral information. Principal component analysis (PCA) was employed in cluster analysis to capture data patterns and to highlight differences between technological processes and EVOO brands. The PLS1-DA algorithm was used as supervised discriminant analysis to identify the different oil extraction procedures. Discriminant analysis was extended to the evaluation of possible adulteration by addition of aliquots of oil from whole paste to the most valuable oil from stoned olives. The statistical parameters from external validation of all the PLS models were very satisfactory, with low root mean square error of prediction (RMSEP) and relative error (RE%). Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality.

    Science.gov (United States)

    Veneziani, G; Esposto, S; Taticchi, A; Urbani, S; Selvaggini, R; Di Maio, I; Sordini, B; Servili, M

    2017-04-15

    In recent years, the temperature of processed olives in many olive-growing areas was often close to 30°C, due to the global warming and an early harvesting period. Consequently, the new trends in the extraction process have to include the opportunity to cool the olives or olive paste before processing to obtain high quality EVOO. A tubular thermal exchanger was used for a rapid cooling treatment (CT) of olive paste after crushing. The results did not show a significant difference in the oil yield or any modifications in the legal parameters. The cooling process determined a significant improvement of phenolic compounds in all the three Italian cultivar EVOOs analyzed, whereas the volatile compounds showed a variability largely affected by the genetic origin of the olives with C 6 aldehydes that seem to be more stable than C 6 alcohols and esters. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. HPLC-UV Polyphenolic Profiles in the Classification of Olive Oils and Other Vegetable Oils via Principal Component Analysis

    Directory of Open Access Journals (Sweden)

    Mireia Farrés-Cebrián

    2016-12-01

    Full Text Available High performance liquid chromatography-ultraviolet (HPLC-UV was applied to the analysis and characterization of olive oils and other vegetable oils. A chromatographic separation on a Zorbax Eclipse XDB-C8 reversed-phase column was proposed under gradient elution, employing 0.1% formic acid aqueous solution and methanol as mobile phase, for the determination of 14 polyphenols and phenolic acids, allowing us to obtain compositional profiles in less than 20 min. Acceptable sensitivity (limit of detection (LOD values down to 80 µg/L in the best of cases, linearity (r2 higher than 0.986, good run-to-run and day-to-day precisions (relative standard deviation (RSD values lower than 11.5%, and method trueness (relative errors lower than 6.8% were obtained. The proposed HPLC-UV method was then applied to the analysis of 72 oil samples (47 olive oils and 27 vegetable oils including sunflower, soy, corn, and mixtures of them. Analytes were recovered using a liquid–liquid extraction method employing ethanol:water 70:30 (v/v solution and hexane as extracting and defatting solvents, respectively. HPLC-UV polyphenolic profiles using peak areas were then analysed by principal component analysis (PCA to extract information from the most significant data contributing to the characterization and classification of olive oils against other vegetable oils, as well as among Arbequina and Picual olive oil varieties. PCA results showed a noticeable difference between olive oils and the other classes. In addition, a reasonable discrimination of olive oils as a function of fruit varieties was also encountered.

  7. Olive oils qualitative evaluation using a potentiometric electronic tongue: a review of practical applications

    OpenAIRE

    Dias, L.G.; Rodrigues, Nuno; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.

    2015-01-01

    Olive oil is a food product highly prone to fraud, including mislabeling of olive oil commercial category, geographical or olive cultivar origin. Several analytical techniques have been reported to assess olive oil quality, authenticity as well as to detect possible adulterations, namely gas-, liquid- and mass-spectrometry chromatography, DNA and spectroscopy based methods. However, in general, these techniques require expensive pre-sample treatments, are time-consuming and need cost equipmen...

  8. Use of Olive Oil Industrial By-Product for Pasta Enrichment.

    Science.gov (United States)

    Padalino, Lucia; D'Antuono, Isabella; Durante, Miriana; Conte, Amalia; Cardinali, Angela; Linsalata, Vito; Mita, Giovanni; Logrieco, Antonio F; Del Nobile, Matteo Alessandro

    2018-04-16

    During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste. Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% ( w / w ). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured. Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols. The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products.

  9. Fatty acid composition, physicochemical properties, antioxidant and cytotoxic activity of apple seed oil obtained from apple pomace.

    Science.gov (United States)

    Walia, Mayanka; Rawat, Kiran; Bhushan, Shashi; Padwad, Yogendra S; Singh, Bikram

    2014-03-30

    Apple pomace is generated in huge quantities in juice-processing industries the world over and continuous efforts are being made for its inclusive utilization. In this study, apple seeds separated from industrial pomace were used for extraction of oil. The fatty acid composition, physicochemical and antioxidant as well as in vitro anticancer properties of extracted oil were studied to assess its suitability in food and therapeutic applications. The fatty acid composition of seed oil revealed the dominance of oleic (46.50%) and linoleic acid (43.81%). It had high iodine (121.8 g I 100 g⁻¹) and saponification value (184.91 mg KOH g⁻¹ oil). The acid value, refractive index and relative density were 4.28 mg KOH g⁻¹, 1.47 and 0.97 mg mL⁻¹, respectively. The antioxidant potential (IC₅₀) of apple seed oil was 40.06 µg mL⁻¹. Cytotoxicity of apple seed oil against CHOK1, SiHa and A549 cancer cell lines ranged between 0.5 ± 0.06% and 88.6 ± 0.3%. The physicochemical properties of apple seed oil were comparable with edible food oil, indicating its better stability and broad application in the food and pharmaceutical industries. Apple seed oil could be a good source of natural antioxidants. Also, the in vitro cytotoxic activity against specific cell lines exhibited its potential as an anticancer agent. © 2013 Society of Chemical Industry.

  10. Unmasking of Olive Oil Adulteration Via a Multi-Sensor Platform

    Directory of Open Access Journals (Sweden)

    Marco Santonico

    2015-08-01

    Full Text Available Methods for the chemical and sensorial evaluation of olive oil are frequently changed and tuned to oppose the increasingly sophisticated frauds. Although a plethora of promising alternatives has been developed, chromatographic techniques remain the more reliable yet, even at the expense of their related execution time and costs. In perspective of a continuous increment in the number of the analyses as a result of the global market, more rapid and effective methods to guarantee the safety of the olive oil trade are required. In this study, a novel artificial sensorial system, based on gas and liquid analysis, has been employed to deal with olive oil genuineness and authenticity issues. Despite these sensors having been widely used in the field of food science, the innovative electronic interface of the device is able to provide a higher reproducibility and sensitivity of the analysis. The multi-parametric platform demonstrated the capability to evaluate the organoleptic properties of extra-virgin olive oils as well as to highlight the presence of adulterants at blending concentrations usually not detectable through other methods.

  11. BIOCHEMICAL CHANGES IN THE WOUNDS OF GOATS FOLLOWING TREATMENT OF SUNFLOWER OIL AND OLIVE OIL

    Directory of Open Access Journals (Sweden)

    Abhishek Anand

    2016-06-01

    Full Text Available Experimentally created forty eight wounds of similar size and shape were randomly divided in to three groups, of 16 wounds in each group. Sunflower seed oil impregnated gauze were subjected to the wounds of goats belonging to group I, while Olive oil (Olea europaea impregnated gauze were subjected to the wounds of goats of group II and normal saline solution (control soaked gauze to the wounds of goats of group III. Healing tissues were collected from the junction of wound and intact skin from all the experimental wounds in each of the three groups on 3, 10, 15 and 25 days. Biochemical examinations of healing tissue were done for collagen, elastin, hexosamine and hydroxyproline. The level of collagen, elastin, hexosamine and hydroxyproline were significantly higher in group I followed by group II and then group III. It can be concluded that both sunflower oil and olive oil are effective for acceleration of wound healing and sunflower oil is more effective than olive oil.

  12. Barcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oil.

    Science.gov (United States)

    Uncu, Ali Tevfik; Uncu, Ayse Ozgur; Frary, Anne; Doganlar, Sami

    2017-04-15

    The aim of this study was to compare the performance of a DNA-barcode assay with fatty acid profile analysis to authenticate the botanical origin of olive oil. To achieve this aim, we performed a PCR-capillary electrophoresis (PCR-CE) approach on olive oil: seed oil blends using the plastid trnL (UAA) intron barcode. In parallel to genomic analysis, we subjected the samples to gas chromatography analysis of fatty acid composition. While the PCR-CE assay proved equally efficient as gas chromatography analysis in detecting adulteration with soybean, palm, rapeseed, sunflower, sesame, cottonseed and peanut oils, it was superior to the widely utilized analytical chemistry approach in revealing the adulterant species and detecting small quantities of corn and safflower oils in olive oil. Moreover, the DNA-based test correctly identified all tested olive oil: hazelnut oil blends whereas it was not feasible to detect hazelnut oil adulteration through fatty acid profile analysis. Thus, the present research has shown the feasibility of a PCR-CE barcode assay to detect adulteration in olive oil. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Traceability of PDO Olive Oil “Terra di Bari” Using High Resolution Melting

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    Cinzia Montemurro

    2015-01-01

    Full Text Available The aim of the research was to verify the applicability of microsatellite (SSR markers in High Resolution Melting (HRM analysis for the identification of the olive cultivars used in the “Terra di Bari” PDO extra virgin olive oil. A panel of nine cultivars, widespread in Apulia region, was tested with seventeen SSR primer pairs and the PCR products were at first analysed with a Genetic Analyzer automatic sequencer. An identification key was obtained for the nine cultivars, which showed an unambiguous discrimination among the varieties constituting the “Terra di Bari” PDO extra virgin olive oil: Cima di Bitonto, Coratina, and Ogliarola. Subsequently, an SSR based method was set up with the DCA18 marker, coupled with HRM analysis for the distinction of the Terra di Bari olive oil from non-Terra di Bari olive oil using different mixtures. Thus, this analysis enabled the distinction and identification of the PDO mixtures. Hence, this assay provided a flexible, cost-effective, and closed-tube microsatellite genotyping method, well suited to varietal identification and authentication analysis in olive oil.

  14. EFFECT OF DIETARY OLIVE OIL/CHOLESTEROL ON SERUM LIPOPROTEINS, LIPID PEROXIDATION, AND ATHEROSCLEROSIS IN RABBITS

    Directory of Open Access Journals (Sweden)

    R MAHDAVI

    2003-03-01

    Full Text Available Introduction: High plasma cholesterol levels, mainly LDL are a widely recognized major risk factor for Coronary Heart Disease (CHD. According to the epidemiologic studies findings, people from the Mediterranean countries, have lower CHD rats than other countries, in these countries usual diet is high in olive oil. The present study compares the effects of cholesterol enriched diet with or without adding olive oil on serum Lipoproteins, lipid per oxidation, and atherosclerosis development. Method: Twenty Dutch male rabbits were Categorized to four groups (one group as Control, and others as Experimental. They received one of standard, cholesterol - rich, olive oil rich and combined (cholesterol + olive oil diet for Twelve weeks. Fasting blood samples from heart were collected at the beginning, and the end of Experimental period. Means of total cholesterol, HDL-Ctriglycerides, MDA and antioxidant caperimental period, significant differences were showed in total cholesterol, HDL-C, triglyceride and MDA between groups. Results: The comparison of cholesterol rich diet with cholesterol + olive oil showed a higher mean of MDA in cholesterol rich group (P < 0.001. Biochemical factors and aortic lesion degree showed no significant difference between standard and olive oil group. Aortic lesions in cholesterol + olive oil showed nonsignificant lower degree than cholesterol group. Discussion: This findings showed preventive effect of olive oil against atherosclerosis which is independent of plasma lipoprotein effect, and suggested that probably olive oil acts on arteries directly.

  15. Olive Oil and its Potential Effects on Alzheimer's Disease

    Science.gov (United States)

    Antony, Shan; Zhang, G. P.

    Alzheimer's disease is a neuro-degenerative brain disease that is responsible for affecting the lives of hundreds of thousands of people every year. There has been no evidence to suggest a cure for the disease and the only existing treatments have very low rates of success in trial patients. This is largely due to the fact that the brain is one of the most undiscovered parts of the human body. Brain chemistry is highly complex and responds to its environment in random and radical ways. My research includes testing the reactionary outcomes of combining compounds of olive oil with the 20 basic amino acids. Regions around the world with olive oil based diets show a direct correlation to lower rates of Alzheimer's. Testing few compounds of olive oil with chemicals already found in the brain may yield to a better understanding as to why that is. I took the compounds tyrosol, hydroxytyrosol, and oleocanthal, and combined them with the 20 basic amino acids and calculated the total energy of the new molecule. The molecules produced with acceptably low energy values will be the center of further research. These molecules could lead to truly understanding olive oil's effect on the brain, and ultimately, the cure or prevention of Alzheimer's disease.

  16. Healthy virgin olive oil: a matter of bitterness.

    Science.gov (United States)

    Vitaglione, Paola; Savarese, Maria; Paduano, Antonello; Scalfi, Luca; Fogliano, Vincenzo; Sacchi, Raffaele

    2015-01-01

    Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste. The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect. Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavor to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake. In this paper, the chemist's and nutritionist's point of view has been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed.

  17. Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in patients with metabolic syndrome.

    Science.gov (United States)

    Venturini, Danielle; Simão, Andréa Name Colado; Urbano, Mariana Ragassi; Dichi, Isaias

    2015-06-01

    The aim of this study was to verify if extra virgin olive oil and fish oil have a synergistic effect on lipid and oxidative stress parameters in patients with metabolic syndrome (MetS). This intervention study included 102 patients (81 women and 21 men) with MetS (mean age 51.45 ± 8.27 y) from the ambulatory center of the University Hospital of Londrina, Paraná, Brazil. Patients were randomly assigned to one of four groups: Patients in the control group (CG) were instructed to maintain their usual diet; the second group (fish oil group [FO]) received 3 g/d of fish oil ω-3 fatty acids (10 capsules); the third group (extra virgin olive oil group [OO]) received 10 mL/d of extra virgin olive oil at lunch and dinner; and the fourth group (fish oil and extra virgin olive oil group [FOO]) received 3 g/d of fish oil ω-3 fatty acids and 10 mL/d of extra virgin olive oil. MetS related markers and oxidative stress were measured at baseline and after 90 d. Differences across treatment groups showed a statistically significant decrease (P virgin olive oil have beneficial synergistic effects on lipid metabolism and oxidative stress in patients with MetS. Copyright © 2015 Elsevier Inc. All rights reserved.

  18. Characterization of Olive Oil by Ultrasonic and Physico-chemical Methods

    Science.gov (United States)

    Alouache, B.; Khechena, F. K.; Lecheb, F.; Boutkedjirt, T.

    Olive oil excels by its nutritional and medicinal benefits. It can be consumed without any treatment. However, its quality can be altered by inadequate storage conditions or if it is mixed with other kinds of oils. The objective of this work is to demonstrate the ability of ultrasonic methods to characterize and control olive oil quality. By using of a transducer of 2.25 MHz nominal frequency, in pulse echo mode, ultrasonic parameters, such as propagation velocity and attenuation,have been measured for pure olive oil and for its mixtures with sunflower oil at different proportions. Mechanical properties, such as density and viscosity, have also been determined. The results of ultrasonic measurements are consistent with those obtained by physico-chemical methods, such as rancidity degree, acid index, UV specific extinction coefficient and viscosity. They show that the ultrasonic method allows to distinguish between mixtures at different proportions. The study allows concluding that ultrasound techniques can be considered as a useful complement to existing physico-chemical analysis techniques.

  19. Neural networks applied to characterize blends containing refined and extra virgin olive oils.

    Science.gov (United States)

    Aroca-Santos, Regina; Cancilla, John C; Pariente, Enrique S; Torrecilla, José S

    2016-12-01

    The identification and quantification of binary blends of refined olive oil with four different extra virgin olive oil (EVOO) varietals (Picual, Cornicabra, Hojiblanca and Arbequina) was carried out with a simple method based on combining visible spectroscopy and non-linear artificial neural networks (ANNs). The data obtained from the spectroscopic analysis was treated and prepared to be used as independent variables for a multilayer perceptron (MLP) model. The model was able to perfectly classify the EVOO varietal (100% identification rate), whereas the error for the quantification of EVOO in the mixtures containing between 0% and 20% of refined olive oil, in terms of the mean prediction error (MPE), was 2.14%. These results turn visible spectroscopy and MLP models into a trustworthy, user-friendly, low-cost technique which can be implemented on-line to characterize olive oil mixtures containing refined olive oil and EVOOs. Copyright © 2016 Elsevier B.V. All rights reserved.

  20. Digestion and absorption of olive oil

    Directory of Open Access Journals (Sweden)

    Muriana, Francisco J.G.

    2004-03-01

    Full Text Available Olive oil is a monounsaturated (oleic acid-rich fat, mainly constituted by triglycerides (>98 % and minor compounds. As other macronutrients, dietary triglyceride digestion and absorption are a complex processes involving enzyme activities and physicochemical changes. In humans, hydrolysis of olive oil triglycerides begins in the stomach where it is catalyzed by an acid-stable gastric lipase. Triglyceride hydrolysis continues in the duodenum, by the synergetic actions of gastric and colipase-dependent pancreatic lipases and bile secretion. Gastric lipolysis leads to the hydrolysis of 10-30 % of ingested triglycerides, generating mainly diglycerides (DG and free fatty acids. This facilitates subsequent triglyceride hydrolysis by pancreatic lipase by allowing fat emulsification. Pancreatic lipase cleaves the sn-1 and sn-3 positions of triglycerides and/or DG obtaining sn-2 monoglycerides. Different lipid metabolites are quickly absorbed along the epithelial cells of the small intestine, acting olive oil as a supplier of oleic-acid-rich hydrocarbon skeletons for cellular synthesis of triglycerides and phospholipids. Absorption of mostly minor compounds of (extra virgin olive oil takes place in the small intestine, as native or derivatives. Compared to diets rich in polyunsaturated fatty acids, olive oil suppresses gastric acid secretion and is a potent releasing factor of cholecystokinin peptide, which consistently indicate that the consumption of olive oil might be beneficial in digestive diseases.El aceite de oliva es una grasa monoinsaturada (rica en ácido oleico, compuesta por triglicéridos (>98% y componentes menores. En los procesos de digestión y absorción de los triglicéridos participan enzimas y se producen cambios fisicoquímicos. La lipasa gástrica es el componente mayoritario de la actividad lipolítica gástrica en humanos. La hidrólisis de los triglicéridos continúa en el duodeno, por la acción sinérgica de las lipasas g

  1. Effect of unsaponifiable matter extracted from Pistacia khinjuk fruit oil on the oxidative stability of olive oil.

    Science.gov (United States)

    Tavakoli, Javad; Estakhr, Parviz; Jelyani, Aniseh Zarei

    2017-08-01

    The present study was carried out to investigate the improvement of oxidative stability of refined olive oil using various concentrations of unsaponifiable matters extracted from Pistacia khinjuk fruit oil (UFO). For further elucidation of UFO antioxidative power, tertbutylhydroquinone (TBHQ) was used in an olive oil sample, too. Oxidative stability of olive oil samples without and with different levels of UFO (50, 100, 250, 500, 750 and 1000 ppm) and TBHQ (100 ppm) were studied via evaluation of conjugated diene value, carbonyl value, oil/oxidative stability index, acid value and total tocopherol (TT) contents through 8 h thermal process at 170 °C. Results obtained by oxidative stability assays revealed that the highest antioxidative activity of olive oil was obtained by 100 ppm of UFO, followed using 100, 250, 500, 750, and 1000 ppm of UFO and 100 ppm TBHQ, respectively. Evaluation of the relationship between oxidative stability indexes and TT changes indicated a strong correlation (R 2  = 0.9718) between mean relative resistance to oxidation and relative resistance to TT reduction during thermal process. By promotion of relative resistance to TT reduction, olive oil samples' relative resistance to oxidation was enhanced exponentially; implying importance of TT in promotion of oxidative stability of edible oils. The results obtained in this study showed that UFO has higher antioxidative activity compared to TBHQ; thus UFO can be considered as a natural antioxidant with ideal antioxidative activity.

  2. Ozonated Olive Oils and Troubles

    Directory of Open Access Journals (Sweden)

    Bulent Uysal

    2014-04-01

    Full Text Available One of the commonly used methods for ozone therapy is ozonated oils. Most prominent type of used oils is extra virgin olive oil. But still, each type of unsaturated oils may be used for ozonation. There are a lot of wrong knowledge on the internet about ozonated oils and its use as well. Just like other ozone therapy studies, also the studies about ozone oils are inadequate to avoid incorrect knowledge. Current data about ozone oil and its benefits are produced by supplier who oversees financial interests and make misinformation. Despite the rapidly increasing ozone oil sales through the internet, its quality and efficacy is still controversial. Dozens of companies and web sites may be easily found to buy ozonated oil. But, very few of these products are reliable, and contain sufficiently ozonated oil. This article aimed to introduce the troubles about ozonated oils and so to inform ozonated oil users. [J Intercult Ethnopharmacol 2014; 3(2.000: 49-50

  3. Multiple Biological Effects of Olive Oil By-products such as Leaves, Stems, Flowers, Olive Milled Waste, Fruit Pulp, and Seeds of the Olive Plant on Skin.

    Science.gov (United States)

    Kishikawa, Asuka; Ashour, Ahmed; Zhu, Qinchang; Yasuda, Midori; Ishikawa, Hiroya; Shimizu, Kuniyoshi

    2015-06-01

    As olive oil production increases, so does the amount of olive oil by-products, which can cause environmental problems. Thus, new ways to utilize the by-products are needed. In the present study, five bioactive characteristics of olive oil by-products were assessed, namely their antioxidant, anti-bacterial, anti-melanogenesis, anti-allergic, and collagen-production-promoting activities. First, the extracts of leaves (May and October), stems (May and October), flowers, olive milled waste, fruit pulp and seeds were prepared using two safe solvents, ethanol and water. According to HPLC and LC/MS analysis and Folin-Ciocalteu assay, the ethanol extracts of the leaves (May and October), stems (May and October) and flowers contained oleuropein, and the ethanol extract of the stems showed the highest total phenol content. Oleuropein may contribute to the antioxidant and anti-melanogenesis activities of the leaves, stems, and flowers. However, other active compounds or synergistic effects present in the ethanol extracts are also likely to contribute to the anti-bacterial activity of the leaves and flowers, the anti-melanogenesis activity of some parts, the anti-allergic activity of olive milled waste, and the collagen-production-promoting activity of the leaves, stems, olive milled waste and fruit pulp. This study provides evidence that the by-products of olive oil have the potential to be further developed and used in the skin care industry. Copyright © 2015 John Wiley & Sons, Ltd.

  4. Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil

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    Gamel, T. H.

    1999-10-01

    Full Text Available Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil. Methanol phenolic extracts of dry rosemary leaves and olive vegetable water filtrate, in combination with BHA, were added to olive oil (blend of refined and virgin olive oil, 3 to 1 and to sunflower oil and their antioxidant effects under accelerated conditions were evaluated. Accelerated conditions included the oven test (at 63 °C and the conductivity method (Rancimat at 120 °C. Frying process at 180 °C was also applied. The methanol phenolic extracts and the BHA were added to each oil at the following concentrations: 200 ppm rosemary extract; 200 ppm olive vegetable water extract; 100 ppm rosemary extract + 100 ppm BHA; 100 ppm vegetable water extract + 100 ppm BHA and 200 ppm BHA. In general, antioxidant effect of phenolic additives of rosemary and of BHA was in the following order: 200 ppm rosemary extract > 100 ppm rosemary extract + 100 ppm BHA > and 200 ppm BHA. The addition of 200 ppm vegetable water extract and 100 ppm vegetable water extract + 100 ppm BHA exhibited similar antioxidant effect to that of 200 ppm BHA.

    Extractos metanólicos de fenoles de hojas secas de romero y filtrados de agua de vegetación de la aceituna, en combinación con BHA, se añadieron al aceite de oliva (mezcla de aceite de oliva refinado y virgen, 3 a 1 y al aceite de girasol, evaluándose sus efectos antioxidantes usando condiciones aceleradas. Estas condiciones incluyeron el test del horno de oxidación (a 63 °C y el método de conductividad (Rancimat a 120 °C. También se aplicó al proceso de fritura a 180 °C. Los extractos metanólicos de fenoles y el BHA se añadieron a cada aceite en las siguientes concentraciones: 200 ppm de extracto de romero, 200 ppm de extracto de agua de vegetación de la aceituna, 100 ppm de extracto de romero + 100 ppm de BHA, 100 ppm de extracto de agua de vegetación + 100 ppm de BHA y 200 ppm de BHA

  5. The ameliorative effects of virgin olive oil and olive leaf extract on amikacin-induced nephrotoxicity in the rat.

    Science.gov (United States)

    Abdel-Gayoum, Abdelgayoum A; Al-Hassan, Abdelrahman A; Ginawi, Ibrahim A; Alshankyty, Ibraheem M

    2015-01-01

    Amikacin is an important antibiotic, and its use is limited because of the induced nephrotoxicity. Thus, search for natural and synthetic agents that can moderate amikacin toxicity never stopped. The present study aims to investigate the possible ameliorative effects of virgin olive oil and olive leaf extract against the amikacin-induced nephrotoxicity in rat. 48 rats were distributed into 6 groups: 1-Animals of control (C) group were injected intraperitoneally (ip) with saline, 2-(AK); injected ip with amikacin {300 mg/kg/day for 12days}, 3-(OO) group: given olive oil {7 ml/kg/day for 16days}, 4-(OOAK) group: given olive oil as in OO and amikacin for 12days, 5-(OL) group: given olive leaf extract {50 mg/kg/day for 16days}, 6-(OLAK) group: given leaf extract as in OL and amikacin for 12days. Animals were fasted and sacrificed. Serum was used for biochemical analysis and kidneys for histopathology. Serum urea and creatinine were significantly ( P  groups. Serum uric acid was reduced in AK by 45.29%. Kidneys from AK showed necrosis, whereas, those from OOAK and OLAK showed mild histology. The serum triglyceride was decreased by 17.8% in OL, by 37.02% in OOAK and by 31.48% in OLAK. The calculated amikacin effect showed a significant positive correlation with urea ( r  = 0.521, P  = 0.0004), and a negative correlation with uric acid ( r  = ⿿ 0.58, P  virgin olive oil and by olive leaf extract. Amikacin did not cause dyslipidemia but reduced serum uric acid.

  6. Effect of gamma-ray on olive fruits quality, enzyme activities and issued oil

    International Nuclear Information System (INIS)

    Mejri, Sonia

    2007-01-01

    The results described in the present work concern the study of changes in gamma ray irradiated olive fruit (Tunisian variety: C hemlali ) quality along the storage time processing and the quality of olive oil issued. The study focused on the changes related to the microbiological, physico-chemical properties, as well as pectinase activities in olive after irradiation. We also have been interested in the final product quality after oil extraction. The results of non irradiated olives were presented for comparative purposes. Mature olive fruits were treated with 0.5, 1 and 1.5 kGy gamma ray radiation. Olive fruits were then stored for one month. Irradiation at 1.5 kGy allows the almost total destruction of the total aerobic germs, yeasts and moulds. Concerning physico-chemical parameters, the increase of the dose level generated an improvement in water retention capacity and decreased the rate of polysaccharides hydrolyzes olives. Moreover, the irradiation dose of 0.5 kGy induced the increase in pectinase activities thanks to the improvement of the protein extraction yield. The gamma ray irradiation of olive fruit seems to not decrease olive oil oxidative stability in the studied samples. Finally, gamma ray radiation was able to improve the yield of extraction of the oil and insaponifiable fraction as polyphenols and beta carotenes. (Author)

  7. Matter transfer during virgin olive oil elaboration

    Directory of Open Access Journals (Sweden)

    Gómez Herrera, Carlos

    2007-06-01

    Full Text Available In the course of the process of elaboration of virgin olive oil (whose main stages are crushing, malaxation and centrifugation the transfer of several minor components to the triacylglycerol constituent of the oily globules originally present in the cells of the fruit mesocarp is produced. Such minor components are chemical species present in the olive fruits, as well as those resulting from chemical or enzymatic processes which take place in the olive paste upon crushing. In this paper several types of transferable minor components, as well as those parameters affecting the rates of transfer are studied.Geometric and physical variations of interfacial regions between the oil and other systems in contact with it are discussed. These systems are olive vegetation water, olive pulp components, and fragments of the woody endocarp, as well as the atmospheric air and the tools and equipment of the oil mill.This article concludes with some considerations about the improvements of virgin olive oils achieved by controlling the transfer of minor components.Durante la elaboración del aceite de oliva virgen (cuyas principales etapas son molturación, batido y centrifugación se producen transferencias de diversos componentes menores a los triacilgliceroles originalmente presentes en los glóbulos oleosos de las células del mesocarpio de los frutos. Estos componentes menores son especies químicas presentes en las aceitunas, así como especies resultantes de procesos químicos o enzimáticos que se producen en la pasta a partir de la molturación. En este artículo se estudian diversos tipos de componentes menores transferibles, así como aquellos parámetros que afectan sus velocidades de transferencia.Se discuten las variaciones geométricas y físicas de las regiones interfaciales situadas entre el aceite y los otros sistemas en contacto con el mismo. Estos sistemas son el agua de vegetación, los componentes de la pulpa y los fragmentos de endocarpio

  8. Design and evaluation of novel topical formulation with olive oil as natural functional active.

    Science.gov (United States)

    Mota, Ana Henriques; Silva, Catarina Oliveira; Nicolai, Marisa; Baby, André; Palma, Lídia; Rijo, Patrícia; Ascensão, Lia; Reis, Catarina Pinto

    2017-07-03

    Currently, the innovative skin research is focused on the development of novel topical formulations loaded with natural functional actives. The health benefits of olive oil are unsurpassed and many others are revealed as research studies allow the understanding of its unlimited properties. Olive oil has a protective toning effect on skin, but it is not transported effectively into its layers. Aiming the development of a cosmetic formulation for skin photoprotection and hydration, we have prepared and characterized macro-sized particles, made of a hydrogel polymer, loaded with olive oil. Alginate beads were uniform in shape, with minimal oil leakage, offering interesting prospects for encapsulation of lipophilic and poorly stable molecules, like olive oil. In vitro photoprotection and in vivo tolerance tests were in favor of this application. Thus, this study suggests that the incorporation of the olive oil-loaded particles into a cream formulation provides strong moisturizing properties and a photoprotective potential, when applied to healthy subjects.

  9. Olives and olive oil are sources of electrophilic fatty acid nitroalkenes.

    Directory of Open Access Journals (Sweden)

    Marco Fazzari

    Full Text Available Extra virgin olive oil (EVOO and olives, key sources of unsaturated fatty acids in the Mediterranean diet, provide health benefits to humans. Nitric oxide (•NO and nitrite (NO2 (--dependent reactions of unsaturated fatty acids yield electrophilic nitroalkene derivatives (NO2-FA that manifest salutary pleiotropic cell signaling responses in mammals. Herein, the endogenous presence of NO2-FA in both EVOO and fresh olives was demonstrated by mass spectrometry. The electrophilic nature of these species was affirmed by the detection of significant levels of protein cysteine adducts of nitro-oleic acid (NO2-OA-cysteine in fresh olives, especially in the peel. Further nitration of EVOO by NO2 (- under acidic gastric digestive conditions revealed that human consumption of olive lipids will produce additional nitro-conjugated linoleic acid (NO2-cLA and nitro-oleic acid (NO2-OA. The presence of free and protein-adducted NO2-FA in both mammalian and plant lipids further affirm a role for these species as signaling mediators. Since NO2-FA instigate adaptive anti-inflammatory gene expression and metabolic responses, these redox-derived metabolites may contribute to the cardiovascular benefits associated with the Mediterranean diet.

  10. Modeling and Experimental Study of a Small Scale Olive Pomace Gasifier for Cogeneration: Energy and Profitability Analysis

    Directory of Open Access Journals (Sweden)

    Domenico Borello

    2017-11-01

    Full Text Available A thermodynamic model of a combined heat and power (CHP plant, fed by syngas produced by dry olive pomace gasification is here presented. An experimental study is carried out to inform the proposed model. The plant is designed to produce electric power (200 kWel and hot-water by using a cogenerative micro gas turbine (micro GT. Before being released, exhausts are used to dry the biomass from 50% to 17% wb. The ChemCad software is used to model the gasification process, and input data to inform the model are taken from experimental tests. The micro GT and cogeneration sections are modeled assuming data from existing commercial plants. The paper analyzes the whole conversion process from wet biomass to heat and power production, reporting energy balances and costs analysis. The investment profitability is assessed in light of the Italian regulations, which include feed-in-tariffs for biomass based electricity generation.

  11. Quality monitoring of extra-virgin olive oil using an optical sensor

    Science.gov (United States)

    Mignani, A. G.; Ciaccheri, L.; Mencaglia, A. A.; Paolesse, R.; Di Natale, C.; Del Nobile, A.; Benedetto, A.; Mentana, A.

    2006-04-01

    An optical sensor for the detection of olive oil aroma is presented. It is capable of distinguishing different ageing levels of extra-virgin olive oils, and shows effective potential for achieving a non destructive olfactory perception of oil ageing. The sensor is an optical scanner, fitted with an array of metalloporphyrin-based sensors. The scanner provides exposure of the sensors to the flow of the oil vapor being tested, and their sequential spectral interrogation. Spectral data are then processed using chemometric methodologies.

  12. Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

    Science.gov (United States)

    Caponio, Francesco; Durante, Viviana; Varva, Gabriella; Silletti, Roccangelo; Previtali, Maria Assunta; Viggiani, Ilaria; Squeo, Giacomo; Summo, Carmine; Pasqualone, Antonella; Gomes, Tommaso; Baiano, Antonietta

    2016-07-01

    Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Evaluation of a-tocopherol in virgin olive oil by a luminescent method

    Energy Technology Data Exchange (ETDEWEB)

    Escuderos, M. E.; Sayago, A.; Morales, M. T.; Aparicio, R.

    2009-07-01

    Natural fluorophores such as tocopherols are of great importance for the characterization and authentication of virgin olive oil. The band of the luminescent spectrum which is most accurately associated with the presence of a- tocopherol (380-420 nm) at {lambda}{sub e}xc = 350 nm was detected and its precision was evaluated once the analytical process was optimized. A virgin olive oil, cv. Cornicabra, was spiked with several quantities of a-tocopherol, from 25 mg/Kg to 1200mg/Kg, to build a ridge regression model (adjusted-R{sup 2} = 0.99) based on five wavelengths (370, 371, 378, 414 and 417 nm) which are attributed to the fluorescence of this compound. The tentative model was validated (adjusted-R2 = 0.87) with 8 samples of a virgin olive oil, cv. Picual, spiked with amounts of {alpha}-tocopherols ranging from 25 mg/kg to 250mg/kg. Finally, the model was successfully validated with 7 mono varietal virgin olive oils from various olive producing countries (adjusted - R{sup 2} = 0.92). (Author) 23 refs.

  14. Comparative study of ozonized olive oil and ozonized sunflower oil

    OpenAIRE

    Díaz,Maritza F.; Hernández,Rebeca; Martínez,Goitybell; Vidal,Genny; Gómez,Magali; Fernández,Harold; Garcés,Rafael

    2006-01-01

    In this study the ozonized olive and sunflower oils are chemical and microbiologically compared. These oils were introduced into a reactor with bubbling ozone gas in a water bath at room temperature until they were solidified. The peroxide, acidity and iodine values along with antimicrobial activity were determined. Ozonization effects on the fatty acid composition of these oils were analyzed using Gas-Liquid Chromatographic Technique. An increase in peroxidation and acidity values was observ...

  15. Production of extracts from preserved olives using supercritical CO2 and preliminary evaluation of its polyphenol content

    Directory of Open Access Journals (Sweden)

    Maria João Cebola

    2014-06-01

    Full Text Available The supercritical fluid extraction (SFE technique was used to obtain extracts from a sample simulating an olive pomace, obtained from preserved olives. The objective was to achieve the extraction of polyphenolic components from this matrix which is considered a hazardous waste from the production of olive oil. The supercritical fluid used was carbon dioxide and the SFE studies were conducted in two stages, the first at a pressure of 200 bar and 40 ºC and the second stage at 300 bar, 45 ºC and using ethanol as co-solvent. In both cases the SFE was performed for 3 hours. The first stage was carried out to obtain a cleaner matrix and the second step was aimed at the components of interest. The overall mass yield obtained was 5.5 %. Preliminary HPLC screening of the samples obtained and also of the water in which the olives were preserved showed that the polyphenol compounds were mostly in the latter.

  16. Rapid determination of phenol content in extra virgin olive oil

    Directory of Open Access Journals (Sweden)

    Favati, F.

    1994-04-01

    Full Text Available A quick extraction methodology was developed to reduce the time usually required to determine the phenol content in olive oil. The validity of this method, based on SPE technique, was tested against two other phenol extraction techniques.
    The statistical analysis of the analytical data showed that over a phenol content range of 110-550 μg/g oil, the proposed method can be a reliable alternative for a rapid extraction of the phenols from olive oil.

    No disponible.

  17. An In Vitro Evaluation of Ozonized Organic Extra-Virgin Olive Oil on Giardia Lamblia Cysts.

    Science.gov (United States)

    Boland-Nazar, Najmeh Sadat; Eslamirad, Zahra; Sarmadian, Hossein; Ghasemikhah, Reza

    2016-11-01

    Giardia lamblia is a common intestinal parasite that has been reported all over the world. This study was conducted to evaluate the effect of ozonized organic extra-virgin olive oil on the cyst of G. lamblia . The olive oil was ozonized based on international standards and confirmed by the world health organization (WHO) at various times in a generator. The ozone concentration of olive oil was adjusted at 32, 64, 96, 128, 160 mg/g based on ozone absorption. Giardia lamblia cysts were isolated from heavily infected stool samples and the sucrose gradient flotation technique. Five groups of triple tubes containing Giardia cysts were exposed to olive oil with 32, 64, 96, 128, 160 ozone concentrations, and the sixth and seventh groups were exposed to non-ozonized olive oil and normal saline, respectively. The tubes were placed at room temperature, and every four hours, the mortality of the Giardia cysts was assessed. The results showed that the first five groups' mortality rate of Giardia cysts reached 100% in 100 hours. An increasing concentration of ozone in olive oil leads to an increase in the mortality rate of Giardia cysts. The results showed a significant difference in the mean time of the mortality in all the groups (P ≤ 0.05). Furthermore, the higher fatality effect of ozonized organic extra-virgin olive oil (Ozonized Olive Oil = OZO) was proved in comparison with metronidazole in vitro. We concluded that ozonized organic extra-virgin olive oil was a growth inhibitor of Giardia cysts, and concerning its compatibility with a biological system, it is recommended for further clinical trials.

  18. Effect of Opuntia ficus-indica flowers maceration on quality and on heat stability of olive oil.

    Science.gov (United States)

    Ammar, Imène; BenAmira, Amal; Khemakem, Ibtihel; Attia, Hamadi; Ennouri, Monia

    2017-05-01

    This study was focused on the evaluation of the quality and the oxidative stability of olive oil added with Opuntia ficus - indica flowers. Two different amounts of O. ficus - indica flowers were considered 5 and 15% (w/w). The olive oils were evaluated towards their quality, fatty acids profile, total phenol contents and thermal properties by differential scanning calorimetry. The oxidative stability was also monitored by employing the Rancimat and the oven test based on accelerating the oxidation process during storage. The addition of O. ficus - indica flowers induced an increase in free acidity values and a variation in fatty acids profile of olive oils but values remained under the limits required for an extra-virgin olive oil. The obtained olive oils were nutritionally enriched due to the increase in their phenols content. The oxidative stability was generally improved, mainly in olive oil enriched with 5% Opuntia ficus - indica flowers. These findings proved that this enriched olive oil could be considered as a product with a greater added value.

  19. Heating on the volatile composition and sensory aspects of extra-virgin olive oil

    Directory of Open Access Journals (Sweden)

    Cleiton Antônio Nunes

    2013-12-01

    Full Text Available The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C. The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated to higher temperatures, which might have occurred because of color alterations and mainly changes in the volatile composition of the oil.

  20. Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

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    Teresinha Marisa Bertol

    Full Text Available ABSTRACT: The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1 Control diet based on corn and soybean meal; T2 Diet with inclusion of 3% of a canola (50% and flaxseed (50% oil blend; T3 Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4 Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P0.10 with dietary inclusion of oils blend. Neither the inclusion of the oil blend, nor the grape pomace had any effect (P>0.10 on the production of thiobarbituric acid reactive substances (TBARS in the loin samples, despite the higher PUFA content in the fat of pigs fed the oil blend. Antioxidant effect of grape pomace was not possible to prove when measured by TBARS, but the increased redness of the pork from pigs fed with this ingredient suggested a possible antioxidant effect of grape pomace.

  1. Effects of olive oil and its minor phenolic constituents on obesity-induced cardiac metabolic changes

    Directory of Open Access Journals (Sweden)

    Rocha Katiucha KHR

    2010-10-01

    Full Text Available Abstract Background Olive oil and its minor constituents have been recommended as important dietary therapeutic interventions in preventive medicine. However, a question remains to be addressed: what are the effects of olive oil and its phenolic compounds on obesity-induced cardiac metabolic changes? Methods Male Wistar rats were divided into two groups (n = 24/group: (C receiving standard-chow; (Ob receiving hypercaloric-chow. After 21 days C and Ob groups were divided into four subgroups (n = 6/group:(C standard-chow and saline; (C-Olivestandard-chow and olive-oil (3.0 g/kg.day; (C-Oleuropeinstandard-chow and oleuropein (0.023 mg/kg/day; (C-Cafeic standard-chow and cafeic-acid (2.66 mg/kg/day; (Obreceiving hypercaloric-chow and saline;(Ob-Olive hypercaloric-chow and olive-oil;(Ob-Oleuropein hypercaloric-chow and oleuropein;(Ob-Cafeic hypercaloric-chow and cafeic-acid. Treatments were given twice a week during 21 days. Results After 42 days, obesity was evidenced in Ob rats from enhanced body-weight, surface-area, and body-mass-index. Energy-expenditure, oxygen consumption(VO2 and fat-oxidation were lower in Ob-group than in C. Despite no morphometric changes, Ob-Olive, Ob-Oleuropein and Ob-Cafeic groups had higher VO2, fat-oxidation, myocardial beta-hydroxyacyl coenzyme-A dehydrogenase and lower respiratory-quotient than Ob. Citrate-synthase was highest in Ob-Olive group. Myocardial lipid-hydroperoxide(LH and antioxidant enzymes were unaffected by olive-oil and its compounds in obesity condition, whereas LH was lower and total-antioxidant-substances were higher in C-Olive and C-Oleuropein than in C. Conclusions The present study demonstrated for the first time that olive-oil, oleuropein and cafeic-acid enhanced fat-oxidation and optimized cardiac energy metabolism in obesity conditions. Olive oil and its phenolic compounds improved myocardial oxidative stress in standard-fed conditions.

  2. Sensory properties of Californian and imported extra virgin olive oils.

    Science.gov (United States)

    Delgado, Claudia; Guinard, Jean-Xavier

    2011-04-01

    Production and consumption of extra-virgin olive has been increasing in the United States, particularly in California. The objective of this study was to compare the sensory characteristics of 22 extra virgin olive oils (EVOO) from California, Italy, Spain, Chile, and Australia using a generic descriptive analysis. A total of 22 sensory attributes were identified and defined by the descriptive panel. With the exception of thick and citrus, all sensory attributes were significantly different among the oils. Canonical Variate Analysis (CVA) showed that California oils differed from some imported EVOOs, mainly by their absence of defects. A second analysis, of only those attributes included in the International Olive Council (IOC) official scorecard, provided a less detailed description of the samples and did not allow for a full characterization of the oils. While the IOC attributes allowed for faster classification in terms of clean versus defective EVOOs, the more comprehensive descriptive analysis provided both more information and a more refined classification of the samples. Variety and region of origin were important factors in the classification of both Californian and imported EVOOs.   Measuring olive oil sensory quality using the IOC method-positive attributes of fruitiness, bitterness, and pungency, and defects including fusty, musty, winey, and rancid-allows for the certification of oils as extra virgin but it provides limited information on the sensory characteristics of the oils. A full descriptive profile, on the other hand, provides information that can be used by producers in the processing and marketing of their oils, and is a useful tool in the education of consumers about the wide range of (positive) sensory attributes in EVOO and the various sensory styles of EVOO.

  3. Bioavailability and antioxidant effects of olive oil phenols in humans: a review

    NARCIS (Netherlands)

    Vissers, M.N.; Katan, M.B.; Zock, P.L.

    2004-01-01

    Objective: We reviewed the bioavailability and antioxidant effects of phenols from extra virgin olive oil. Search strategy: We searched the MEDLINE database for the years 1966 - 2002. To review the bioavailability of olive oil phenols, we selected animal and human studies that studied the

  4. Serum lipids, apoproteins and nutrient intake in rural Cretan boys consuming high-olive-oil diets.

    NARCIS (Netherlands)

    Aravanis, C.; Mensink, R.P.; Karalias, N.; Christodoulou, B.; Kafatos, A.; Katan, M.B.

    1988-01-01

    A high intake of olive oil has produced high levels of high-density and low levels of low-density lipoprotein cholesterol in short-term dietary trials. To investigate long-term effects of olive oil we have studied the diet and serum lipids of boys in Crete, where a high olive oil consumption is the

  5. Development and optimization of an efficient qPCR system for olive authentication in edible oils.

    Science.gov (United States)

    Alonso-Rebollo, Alba; Ramos-Gómez, Sonia; Busto, María D; Ortega, Natividad

    2017-10-01

    The applicability of qPCR in olive-oil authentication depends on the DNA obtained from the oils and the amplification primers. Therefore, four olive-specific amplification systems based on the trnL gene were designed (A-, B-, C- and D-trnL systems). The qPCR conditions, primer concentration and annealing temperature, were optimized. The systems were tested for efficiency and sensitivity to select the most suitable for olive oil authentication. The selected system (D-trnL) demonstrated specificity toward olive in contrast to other oleaginous species (canola, soybean, sunflower, maize, peanut and coconut) and showed high sensitivity in a broad linear dynamic range (LOD and LOQ: 500ng - 0.0625pg). This qPCR system enabled detection, with high sensitivity and specificity, of olive DNA isolated from oils processed in different ways, establishing it as an efficient method for the authentication of olive oil regardless of its category. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions.

    Science.gov (United States)

    Talhaoui, Nassima; Gómez-Caravaca, Ana María; León, Lorenzo; De la Rosa, Raúl; Fernández-Gutiérrez, Alberto; Segura-Carretero, Antonio

    2016-03-04

    Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions in an effort to test the effects of cultivars on phenolic composition in fruits and oils as well as on transfer between matrices. The phenolic fractions were identified and quantified using high-performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry. A total of 33 phenolic compounds were determined in the fruit samples and a total of 20 compounds in their corresponding oils. Qualitative and quantitative differences in phenolic composition were found among cultivars in both matrices, as well as regarding the transfer rate of phenolic compounds from fruits to oil. The results also varied according to the different phenolic groups evaluated, with secoiridoids registering the highest transfer rates from fruits to oils. Moreover, wide-ranging differences have been noticed between cultivars for the transfer rates of secoiridoids (4.36%-65.63% of total transfer rate) and for flavonoids (0.18%-0.67% of total transfer rate). 'Picual' was the cultivar that transferred secoiridoids to oil at the highest rate, whereas 'Changlot Real' was the cultivar that transferred flavonoids at the highest rates instead. Principal-component analysis confirmed a strong genetic effect on the basis of the phenolic profile both in the olive fruits and in the oils.

  7. Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries

    Directory of Open Access Journals (Sweden)

    Gámbaro, A.

    2014-06-01

    Full Text Available Five virgin olive oil samples were evaluated by 122 consumers for their color acceptability and expected quality on 9-point structured scales. A description of the attributes expected in the different oils was obtained from the responding consumers by means of a check-all-that-apply questionnaire consisting of a list of 17 possible virgin olive oil attributes. Hierarchical cluster analysis led to the identification of two consumer clusters with distinct behavior. Whereas one consumer cluster attributed higher quality to those oils that were greener in color, which they described as tasty, rich-flavored, strong-tasting, herb-flavored and expensive, consumers in the other cluster assumed that greener olive oils were of a poorer quality, as they described them as strange-tasting, strong-tasting, herb-tasting and defective. Despite the contrasting perception of a virgin olive oil’s green color, the respondents, irrespective of cluster, presumed that the virgin olive oil that was the yellowest in color was of poor quality and cheap, also assuming that it had a milder taste than the other oils.122 consumidores evaluaron el color de 5 muestras de aceite de oliva virgen, midiendo su aceptabilidad y la calidad esperada por medio de una escala estructurada de 9 puntos y describiéndolas por medio de preguntas “marque todo lo que corresponde” que consiste en una lista de 17 términos posibles para atributos de aceites de oliva extra vírgenes. Mediante un análisis de conglomerados jerárquico se identificó a dos grupos de consumidores Los consumidores de ambos grupos consideraron que los aceites más amarillos eran de baja calidad, describiéndolos como baratos y de gusto suave. Un grupo de consumidores asignó puntuaciones de calidad alta a todos los aceites con colores verdes, describiéndolos como sabrosos, aromáticos, con gusto fuerte, con sabor a hierba y caros. El otro grupo de consumidores consideró que los aceites de color verde m

  8. Comparing organic and conventional olive groves relative to energy use and greenhouse gas emissions associated with the cultivation of two varieties

    International Nuclear Information System (INIS)

    Taxidis, Efstratios T.; Menexes, George C.; Mamolos, Andreas P.; Tsatsarelis, Constantinos A.; Anagnostopoulos, Christos D.; Kalburtji, Kyriaki L.

    2015-01-01

    Highlights: • Multivariate statistical methods were applied to evaluate 88 olive groves. • Three main groups (high, medium, low energy inputs) were revealed. • The grouping was based on management practices and geographical location. • Best farming practices regulate the balance between environment and agriculture. - Abstract: Organic farming is applied in olive groves in Lesvos Island the last 20 years. “Kolovi” and “Adramitiani”, two dominant varieties are cultivated. Since there is limited research for energy inputs in olive groves, 62 conventional and 26 organic farms were selected during 2011–2013 in order to (a) determine the differences in energy flow among farming systems and varieties, (b) group olive groves based on energy flow indicators, (c) compare the CO 2 -equivalent emissions among farming systems and varieties. A combination of univariate and multivariate statistical methods was applied. Hierarchical Cluster Analysis (HCA) revealed three farm groups, all consisted of conventional and/or organic olive groves and included both varieties. Group 1 had the lowest energy inputs, while Group 3 the highest. Fuels and transportation, as energy inputs, had the highest contribution in farms’ grouping. A large number of external variables was studied, most of which (fruit production, olive oil production, pomace production, shoot production, olive oil energy production, pomace energy production, shoot energy production, total energy inputs, total energy outputs, intensity, energy efficiency, and energy productivity) had statistically significant differences among the three Groups. Management practices along with geographical location could be a reasonable explanation for the differences between the groups of studied olive groves. Group 3 had the highest non-renewable energy inputs (14,683.5 MJ ha −1 ) and consumption (2.4 MJ kg −1 ) and gas emissions (1.27 Mg ha −1 CO 2 , 0.17 kg ha −1 CH 4 , and 10.31 g ha −1 N 2 O). Group 2 had

  9. Development and Validation of a Mathematical Model for Olive Oil Oxidation

    Science.gov (United States)

    Rahmouni, K.; Bouhafa, H.; Hamdi, S.

    2009-03-01

    A mathematical model describing the stability or the susceptibility to oxidation of extra virgin olive oil has been developed. The model has been resolved by an iterative method using differential finite method. It was validated by experimental data of extra virgin olive oil (EVOO) oxidation. EVOO stability was tested by using a Rancimat at four different temperatures 60, 70, 80 and 90° C until peroxide accumulation reached 20 [meq/kg]. Peroxide formation is speed relatively slow; fits zero order reaction with linear regression coefficients varying from 0, 98 to 0, 99. The mathematical model was used to predict the shelf life of bulk conditioned olive oil. This model described peroxide accumulation inside a container in excess of oxygen as a function of time at various positions from the interface air/oil. Good correlations were obtained between theoretical and experimental values.

  10. Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil

    Science.gov (United States)

    Mignani, A. G.; Ciaccheri, L.; Ottevaere, H.; Thienpont, H.; Conte, L.; Marega, M.; Cichelli, A.; Attilio, C.; Cimato, A.

    2010-04-01

    Because of its high price, the extra virgin olive oil is frequently target for adulteration with lower quality oils. This paper presents an innovative optical technique capable of quantifying the adulteration of extra virgin olive oil caused by lowergrade olive oils. It relies on spectral fingerprinting the test liquid by means of diffuse-light absorption spectroscopy carried out by optical fiber technology in the wide 400-1700 nm spectral range. Then, a smart multivariate processing of spectroscopic data is applied for immediate prediction of adulterant concentration.

  11. The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat.

    Science.gov (United States)

    Martini, Serena; Cavalchi, Martina; Conte, Angela; Tagliazucchi, Davide

    2018-07-01

    Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion. Copyright © 2018 Elsevier Ltd. All rights reserved.

  12. Extraction of interesting organic compounds from olive oil waste

    Directory of Open Access Journals (Sweden)

    Jiménez, Ana

    2006-03-01

    Full Text Available In the olive fruits there is a large amount of bioactive compounds and substances of high interest. Many of them are known by owing health beneficial properties that contribute to protective effect of the virgin olive oil. During olive oil processing, most of them remain in the olive oil wastes. Although, olive-mill wastewater (OMWW or “alpechin”, olive oil cake (OOC, and the new by-product, known as “alperujo” in Spain and generated by the two-phase extraction process, represent a major disposal and potentially severe pollution problem for the industry, they are also promising source of substances of high value. This review summarises the last knowledge on the utilisation of residual products, with more than 90 references including articles and patents, which are promising with regard to future application. All these investigations have been classified into two options, the recovery of valuable natural constituents and the bioconversion into useful products.Existe una gran cantidad de compuestos bioactivos y de alto interés presentes en la aceituna. Muchos de ellos se conocen por las cualidades beneficiosas que aportan al aceite de oliva virgen. La mayoría permanecen en mayor cantidad en el subproducto de la extracción del aceite. Aunque, el alpechín, el orujo y el nuevo subproducto de extracción del aceite en dos fases, alperujo, representan un problema potencial de vertido y contaminación, también son una prometedora fuente de compuestos de alto valor. Esta revisión resume lo último que se conoce sobre la utilización de estos residuos en el campo anteriormente mencionado, con más de 90 referencias que incluyen artículos y patentes. Todas estas investigaciones han sido clasificadas en cuanto a la recuperación de constituyentes naturalmente presentes o en cuanto a la bioconversión de los residuos en sustancias de interés.

  13. Aeribacillus composti sp. nov., a thermophilic bacillus isolated from olive mill pomace compost.

    Science.gov (United States)

    Finore, Ilaria; Gioiello, Alessia; Leone, Luigi; Orlando, Pierangelo; Romano, Ida; Nicolaus, Barbara; Poli, Annarita

    2017-11-01

    A Gram-stain-positive, aerobic, endospore-forming, thermophilic bacterium, strain N.8 T , was isolated from the curing step of an olive mill pomace compost sample, collected at the Composting Experimental Centre (CESCO, Salerno, Italy). Strain N.8 T , based on 16S rRNA gene sequence similarities, was most closely related to Aeribacillus pallidus strain H12 T (=DSM 3670 T ) (99.8 % similarity value) with a 25 % DNA-DNA relatedness value. Cells were rod-shaped, non-motile and grew optimally at 60 °C and pH 9.0, forming cream colonies. Strain N.8 was able to grow on medium containing up to 9.0 % (w/v) NaCl with an optimum at 6.0 % (w/v) NaCl. The cellular membrane contained MK-7, and C16 : 0 (48.4 %), iso-C17 : 0 (19.4 %) and anteiso-C17 : 0 (14.6 %) were the major cellular fatty acids. The DNA G+C content was 40.5 mol%. Based on phenotypic characteristics, 16S rRNA gene sequences, DNA-DNA hybridization values and chemotaxonomic characteristics, strain N.8 T represents a novel species of the genus Aeribacillus, for which the name Aeribacillus composti sp. nov. is proposed. The type strain is N.8 T (=KCTC 33824 T =JCM 31580 T ).

  14. Effect of virgin olive oil versus piroxicam phonophoresis on exercise-induced anterior knee pain

    Directory of Open Access Journals (Sweden)

    Babak Nakhostin-Roohi

    2016-08-01

    Full Text Available Objective: The main purpose of this study was to evaluate the effects of virgin olive oil phonophoresis on female athletes' anterior knee pain (AKP. Materials and Methods: A double blinded randomized clinical trial was conducted. Ninety-three female athletes suffering from AKP voluntarily participated in this study. Patients were randomly assigned into olive oil (n=31, piroxicam (n=31 or base gel phonophoresis (n=31 groups. At the baseline visit, the Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC questionnaire was filled by subjects who were then treated with olive oil, piroxicam or pure phonophoresis for 12 sessions. After 6 and 12 sessions of physiotherapy, subjects filled the questionnaire again. Main outcomes were significant improvement in pain, stiffness, physical function, and total WOMAC scores. Results: Although, there was a significant reduction in symptoms of AKP at the end of the therapy in all groups (p< 0.05, but in olive oil group, this improvement was seen after 6 sessions of treatment (p< 0.001. A significant difference between olive oil group and piroxicam and/or phonophoresis group was observed after 6 sessions of therapy (p< 0.05. Conclusion: It could be proposed that phonophoresis with virgin olive oil is as effective as piroxicam gel on lowering WOMAC scores of AKP in female athletes and also has several beneficial properties including faster effect and shorter duration of therapy. The exact mechanism of beneficial action of virgin olive oil on AKP is not clear and requires further studies.

  15. Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

    Directory of Open Access Journals (Sweden)

    Raffaella Branciari

    2016-08-01

    Full Text Available Food wastes are sources of compounds that can be used as natural additives in the food and feed industry. The olive oil industry produces two main wastes: aqueous waste (olive mill wastewater and solid waste (pomace or olive cake. These by-products are rich in phenols, which are antioxidant and antimicrobial compounds able to inhibit or delay the growth of several bacteria in vitro. The dietary effect of both olive mill wastewater polyphenolic extract (OMWPE and dehydrated olive cake (DOC on the prevalence of Campylobacter spp. in broiler chickens was investigated. A commercial basal diet was supplemented with either OMWPE- or DOC-enriched maize at two dosages (low: 16%; high: 33%. The prevalence of Campylobacter spp. shedding was evaluated at 21, 35, and 49 days of age. The prevalence of Campylobacter spp. differed among groups only at 49 days of age. Both OMWPE groups showed a lower (p < 0.05 prevalence compared to the control group. The odds ratio evaluation showed that the higher dose of OMWPE reduced the possibility of shedding 11-fold compared to the control group (p < 0.001. These results highlight the potential use of olive by-products against Campylobacter spp. in poultry.

  16. Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review.

    Science.gov (United States)

    Şahin, Selin; Bilgin, Mehmet

    2018-03-01

    Research into finding new uses for by-products of table olive and olive oil industry are of great value not only to the economy but also to the environment where olives are grown and to the human health. Since leaves represent around 10% of the total weight of olives arriving at the mill, it is worth obtaining high added-value compounds from those materials for the preparation of dietary supplements, nutraceuticals, functional food ingredients or cosmeceuticals. In this review article, olive tree (Olea europaea L.) leaf is reviewed as being a potential inexpensive, renewable and abundant source of biophenols. The importance of this agricultural and industrial waste is emphasised by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  17. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions

    Directory of Open Access Journals (Sweden)

    Nassima Talhaoui

    2016-03-01

    Full Text Available Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO. The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions in an effort to test the effects of cultivars on phenolic composition in fruits and oils as well as on transfer between matrices. The phenolic fractions were identified and quantified using high-performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry. A total of 33 phenolic compounds were determined in the fruit samples and a total of 20 compounds in their corresponding oils. Qualitative and quantitative differences in phenolic composition were found among cultivars in both matrices, as well as regarding the transfer rate of phenolic compounds from fruits to oil. The results also varied according to the different phenolic groups evaluated, with secoiridoids registering the highest transfer rates from fruits to oils. Moreover, wide-ranging differences have been noticed between cultivars for the transfer rates of secoiridoids (4.36%–65.63% of total transfer rate and for flavonoids (0.18%–0.67% of total transfer rate. ‘Picual’ was the cultivar that transferred secoiridoids to oil at the highest rate, whereas ‘Changlot Real’ was the cultivar that transferred flavonoids at the highest rates instead. Principal-component analysis confirmed a strong genetic effect on the basis of the phenolic profile both in the olive fruits and in the oils.

  18. Olive oil and health effects: from epidemiological studies to the molecular mechanisms of phenolic fraction

    Directory of Open Access Journals (Sweden)

    Amiot Marie Josèphe

    2014-09-01

    Full Text Available Olive oil is a key component of the Mediterranean diet which is recognized to contribute to its health benefits. Recent prospective studies point towards a protective effect from an olive oil-rich diet in relation to the incidence of cardiovascular diseases and an improvement of cardiometabolic markers such as blood pressure, glycaemia and dyslipidemia, notably by reducing LDL cholesterol and LDL oxidation. The role of minor phenolic fraction was evidenced in intervention trials where lipid profiles showed greater improvement in participants receiving olive oil with higher phenolic content. The phenolic fraction of olive oil is composed of simple phenols (hydroxytyrosol, phenolic secoiridoids (oleuropein aglycone, lignans (pinoresinol, flavonoids and hydroxyisochromans. All these compounds have diverse biological activities that are described in the present review, supporting the protective effects of olive oil against degenerative diseases found in large cohorts monitored in Southern European countries.

  19. Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

    Directory of Open Access Journals (Sweden)

    Carlos Sanz

    2018-04-01

    Full Text Available Virgin olive oil is unique among plant oils for its high levels of oleic acid, and the presence of a wide range of minor components, which are responsible for both its health-promoting properties and characteristic aroma, and only produced when olives are crushed during the industrial process used for oil production. The genetic variability of the major volatile compounds comprising the oil aroma was studied in a representative sample of olive cultivars from the World Olive Germplasm Collection (IFAPA, Cordoba, Spain, by means of the headspace solid-phase microextraction/gas chromatography–mass spectrometry–flame ionization detection (HS-SPME/GC-MS-FID. The analytical data demonstrated that a high variability is found for the content of volatile compounds in olive species, and that most of the volatile compounds found in the oils were synthesized by the enzymes included in the so-called lipoxygenase pathway. Multivariate analysis allowed the identification of cultivars that are particularly interesting, in terms of volatile composition and presumed organoleptic quality, which can be used both to identify old olive cultivars that give rise to oils with a high organoleptic quality, and in parent selection for olive breeding programs.

  20. Energy-economic life cycle assessment (LCA) and greenhouse gas emissions analysis of olive oil production in Iran

    International Nuclear Information System (INIS)

    Rajaeifar, Mohammad Ali; Akram, Asadolah; Ghobadian, Barat; Rafiee, Shahin; Heidari, Mohammad Davoud

    2014-01-01

    In this study the energy and economic flows and greenhouse gas (GHG) emissions of olive oil production in Iran were investigated in terms of a life cycle assessment with considering four main stages of agricultural olive production, olive transportation, olive oil extraction and its oil transportation to the customer centers. Data was collected from 150 olive growers in Guilan province of Iran. Results revealed that the total energy consumption through the olive oil life cycle was 20 344 MJ ha −1 while the mass-based allocation method results indicated that the total energy consumption was 8035 MJ ha −1 . The total energy output was estimated as 23 568 MJ ha −1 . The total GHG emissions was estimated to 1333 kg ha −1 (CO 2 eq) while the mass-based allocation method results indicated that the total GHG emissions was 525 kg ha −1 (CO 2 eq). The agricultural production stage ranked the first in GHG emissions among the four stages with the share of 93.81% of total GHG emissions. Results of econometric model estimation revealed that the impact of human labor, farmyard manure and electricity on olive oil yield and the impact of electricity and chemical fertilizers on GHG emissions were significantly positive. - Highlights: • Energy and economic flows and GHG emissions of olive oil production in Iran were investigated. • The total energy consumption of olive oil production was calculated as 20 344 MJ ha −1 . • The mass-based allocation showed the energy consumption of olive oil production was 8035 MJ ha −1 . • The total GHG emissions of olive oil production was 1333 kg ha −1 (CO 2 eq). • The mass-based allocation showed the total GHG emissions of olive oil production was 525 kg ha −1 (CO 2 eq)

  1. Applicability of SCAR markers to food genomics: olive oil traceability.

    Science.gov (United States)

    Pafundo, Simona; Agrimonti, Caterina; Maestri, Elena; Marmiroli, Nelson

    2007-07-25

    DNA analysis with molecular markers has opened a shortcut toward a genomic comprehension of complex organisms. The availability of micro-DNA extraction methods, coupled with selective amplification of the smallest extracted fragments with molecular markers, could equally bring a breakthrough in food genomics: the identification of original components in food. Amplified fragment length polymorphisms (AFLPs) have been instrumental in plant genomics because they may allow rapid and reliable analysis of multiple and potentially polymorphic sites. Nevertheless, their direct application to the analysis of DNA extracted from food matrixes is complicated by the low quality of DNA extracted: its high degradation and the presence of inhibitors of enzymatic reactions. The conversion of an AFLP fragment to a robust and specific single-locus PCR-based marker, therefore, could extend the use of molecular markers to large-scale analysis of complex agro-food matrixes. In the present study is reported the development of sequence characterized amplified regions (SCARs) starting from AFLP profiles of monovarietal olive oils analyzed on agarose gel; one of these was used to identify differences among 56 olive cultivars. All the developed markers were purposefully amplified in olive oils to apply them to olive oil traceability.

  2. Supplementation of plasma with olive oil phenols and extracts: Influence on LDL oxidation

    NARCIS (Netherlands)

    Leenen, R.; Roodenburg, A.J.C.; Vissers, M.N.; Schuurbiers, J.A.E.; Putte, van K.P.A.M.; Wiseman, S.A.; Put, van de F.H.M.M.

    2002-01-01

    Phenols present in olive oil may contribute to the health effects of the Mediterranean lifestyle. Olive oil antioxidants increase the resistance of low-density lipoproteins (LDL) against oxidation in vitro, but human intervention studies have failed to demonstrate similar consistent effects. To

  3. Catalytic pyrolysis of olive mill wastewater sludge

    Science.gov (United States)

    Abdellaoui, Hamza

    From 2008 to 2013, an average of 2,821.4 kilotons/year of olive oil were produced around the world. The waste product of the olive mill industry consists of solid residue (pomace) and wastewater (OMW). Annually, around 30 million m3 of OMW are produced in the Mediterranean area, 700,000 m3 year?1 in Tunisia alone. OMW is an aqueous effluent characterized by an offensive smell and high organic matter content, including high molecular weight phenolic compounds and long-chain fatty acids. These compounds are highly toxic to micro-organisms and plants, which makes the OMW a serious threat to the environment if not managed properly. The OMW is disposed of in open air evaporation ponds. After evaporation of most of the water, OMWS is left in the bottom of the ponds. In this thesis, the effort has been made to evaluate the catalytic pyrolysis process as a technology to valorize the OMWS. The first section of this research showed that 41.12 wt. % of the OMWS is mostly lipids, which are a good source of energy. The second section proved that catalytic pyrolysis of the OMWS over red mud and HZSM-5 can produce green diesel, and 450 °C is the optimal reaction temperature to maximize the organic yields. The last section revealed that the HSF was behind the good fuel-like properties of the OMWS catalytic oils, whereas the SR hindered the bio-oil yields and quality.

  4. Mild separation system for olive oil: quality evaluation and pilot plant design

    Directory of Open Access Journals (Sweden)

    Francesco Genovese

    2013-09-01

    Full Text Available The entire process of olive oil extraction involves the breakage of olive fruits to obtain a paste, the kneading of the paste, a centrifugation, and a further cleaning, performed by a disc stack centrifuge, to separate the residual water. In this research, in order to evaluate the effect of final centrifugal separation on olive oil quality and to both define and design the settings of a innovative separation system, olive oil was separated off from water using an accelerated separation process, tested in comparison with a disc centrifuge. The laboratory plant used for the trials was constituted by a twin cylindrical separator equipped with 4 variable frequency inverters, in order to regulate the fluid flow rates in the plant. Oil samples were collected during the trials to evaluate the influence of the proposed innovative process on oil quality; measuring some parameters as free acidity, peroxides (PV, specific extinction coefficients K232 and K270, chlorophylls , carotenoids, total polyphenols (POL and turbidity. Results showed statistically significant differences (p-values<0.05 in some parameters as POL, PV, and ultraviolet absorption K232 and K270.

  5. VOLATILITY SPILLOVER EFFECTS IN THE EXTRA VIRGIN OLIVE OIL MARKETS OF THE MEDITERRANEAN

    Directory of Open Access Journals (Sweden)

    Dimitrios Panagiotou

    2015-07-01

    Full Text Available The objective of this study is to assess the existence and magnitude of volatility spillovers between the extra virgin olive oil markets of Italy, Spain and Greece. These three Mediterranean countries are responsible for 95% of olive oil production within the European Union and they account for more than 50% of olive oil exports worldwide. In order to measure the degree of volatility transmission between these countries we estimate a vector error correction model along with the BEKK parameterization of a Multivariate Generalized Conditional Autoregressive Heteroskedasticity (M-GARCH model. The empirical results reveal the presence of ARCH and GARCH effects suggesting this way the existence of volatility spillovers between the extra virgin olive oil markets of Italy, Greece and Spain. ARCH effects are the biggest in magnitude for the market between Spain and Italy. GARCH effects are the biggest in magnitude for the market between Greece and Italy.

  6. Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

    International Nuclear Information System (INIS)

    Aydar, A.Y.; Bağdatlıoğlu, N.; Köseoğlu, O.

    2017-01-01

    In this study, the effects of different extraction parameters including ultrasound time, temperature and malaxation time on olive oil quality were investigated. The extraction variables ultrasound initial temperature (20–50 °C), ultrasound time (2–10 min) and malaxation time (30–50 min) were studied to obtain ideal conditions of ultrasonic treatment on the olive paste for obtaining of a greater yield in the extraction of oil, while maintaining a maximum level of commercial quality. To evaluate the level of commercial quality, absorbance in the UV region, peroxide (PV) and free acidity values (AV), the total chlorophyll, carotenoid, phenol contents, total antioxidant activity and sensory analysis of EVOOs extracted from Edremit cultivar were determined. The optimum conditions were found to be 50 °C, 2 min and 43.23 min for ultrasound initial temperature, sonication time and malaxation time, respectively. This optimal condition gave an extraction yield of 8.25 % and the acidity value of 0.24 mg oleic acid/100 g olive oil. The experimental values obtained under optimal conditions were in agreement with the theoretical values [es

  7. Applying high-resolution melting (HRM) technology to olive oil and wine authenticity.

    Science.gov (United States)

    Pereira, Leonor; Gomes, Sónia; Barrias, Sara; Fernandes, José Ramiro; Martins-Lopes, Paula

    2018-01-01

    Olive oil and wine production have a worldwide economic impact. Their market reliability is under great concern because of the increasing number of fraud and adulteration attempts. The need for a traceability system in all its extension is crucial particularly for the cases of olive oils and wines with certified labels, in which only a limited number of olives and grapevine varieties, respectively, are allowed in a restricted well-defined geographical area. Molecular markers have been vastly applied to the food sector, and in particular High-Resolution DNA Melting technology has been successfully applied for olive oil and wine authentication, as part of the traceability system. In this review, the applications of HRM and their usefulness for this sector considering, Safety, Security and Authenticity will be reviewed. A broad overview of the HRM technique will be presented, focusing on the aspects that are crucial for its success, in particular the new generation of fluorescent dsDNA dyes used for amplicon detection and quantification, and the data analysis. A brief outlook on the olive oil and wine authenticity procedures, based on new DNA technology advances, and in which way this may influence the future establishment of a traceability system will be discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Photo- and thermal degradation of olive oil measured using an optical fibre smartphone spectrofluorimeter

    Science.gov (United States)

    Hossain, Md Arafat; Canning, John; Cook, Kevin; Ast, Sandra; Jamalipour, Abbas

    2017-04-01

    Degradation of olive oil under light and heat are analysed using an optical fibre based low-cost portable smartphone spectrofluorimeter. Visible fluorescence bands associated with phenolic acids, vitamins and chlorophyll centred at λ 452, 525 and 670 nm respectively are generated using near-UV excitation (LED λex 370 nm), of extra virgin olive oil are degraded more likely than refined olive oil under light and heat exposure. Packaging is shown to be critical when assessing the origin of degradation.

  9. Virgin olive oil as a source of anti-inflammatory agents

    OpenAIRE

    Cardoso, Susana M.; Catarino, Marcelo D.; Semião, Marta S.; Pereira, Olívia R.

    2014-01-01

    Virgin olive oil (VOO) has many potential health benefits, including the amelioration of inflammatory processes. In part, this is known to occur through the modification of the endothelial function, leading to a decrease of the levels of cell-adhesion molecules (CAMs), including the inter-cellular adhesion molecule 1 (ICAM-1) and the vascular cell adhesion molecule 1 (VCAM-1). Importantly, virgin olive oil is able to inhibit the tumor necrosis factor-alpha (TNF-α), that is a key cytokine in c...

  10. Kinetic study of olive oil degradation monitored by fourier transform infrared spectrometry. Application to oil characterization.

    Science.gov (United States)

    Román Falcó, Iván P; Grané Teruel, Nuria; Prats Moya, Soledad; Martín Carratalá, M Luisa

    2012-11-28

    A new approach for the determination of kinetic parameters of the cis/trans isomerization during the oxidation process of 24 virgin olive oils belonging to 8 different varieties is presented. The accelerated process of degradation at 100 °C was monitored by recording the Fourier transform infrared spectra. The parameters obtained confirm pseudo-first-order kinetics for the degradation of cis and the appearance of trans double bonds. The kinetic approach affords the induction time and the rate coefficient; these parameters are related to the fatty acid profile of the fresh olive oils. The data obtained were used to compare the oil stability of the samples with the help of multivariate statistical techniques. Fatty acid allowed a classification of the samples in five groups, one of them constituted by the cultivars with higher stability. Meanwhile, the kinetic parameters showed greater ability for the characterization of olive oils, allowing the classification in seven groups.

  11. Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts.

    Science.gov (United States)

    Limón, Piedad; Malheiro, Ricardo; Casal, Susana; Acién-Fernández, F Gabriel; Fernández-Sevilla, José M; Rodrigues, Nuno; Cruz, Rebeca; Bermejo, Ruperto; Pereira, José Alberto

    2015-05-15

    Humans are not capable of synthesizing carotenoids de novo and thus, their presence in human tissues is entirely of dietary origin. Consumption of essential carotenoids is reduced due to the lower intake of fruits and vegetables. Microalgae are a good source of carotenoids that can be exploited. In the present work, carotenoids rich extracts from Scenedesmus almeriensis were added to extra-virgin olive oils at different concentrations (0.1 and 0.21 mg/mL) in order to enhance the consumption of these bioactives. Extracts brought changes in olive oils color, turning them orange-reddish. Quality of olive oils was improved, since peroxidation was inhibited. Olive oils fatty acids and tocopherols were not affected. β-carotene and lutein contents increase considerably, as well as oxidative stability, improving olive oils shelf-life and nutritional value. Inclusion of S. almeriensis extracts is a good strategy to improve and enhance the consumption of carotenoids, since olive oil consumption is increasing. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

    Directory of Open Access Journals (Sweden)

    Erkan Karacabey

    2016-08-01

    Full Text Available Aromatization of olive oil especially by spices and herbs has been widely used technique throughout the ages in Mediterranean diets. The present study was focused on aromatization of olive oil by rosemary (Rosmarinus officinalis L.. Aromatization process was optimized by response surface methodology as a function of malaxation’s conditions (temperature and time. According to authors’ best knowledge it was first time for examination of oil yield performance with antioxidant potential and pigments under effect of aromatization parameters. For all oil samples, values of the free acidity, peroxide, K232 and K270 as quality parameters fell within the ranges established for the highest quality category “extra virgin oil”. Oil yield (mL oil/kg olive paste changed from 158 to 208 with respect to design parameters. Total phenolic content and free radical scavenging activity as antioxidant potential of olive oil samples were varied in the range of 182.44 – 348.65 mg gallic acid equivalent/kg oil and 28.91 – 88.75 % inhibition of 2,2-Diphenyl-1-picrylhydrazyl-(DPPH•, respectively. Total contents of carotenoid, chlorophyll and pheophytin a as pigments in oil samples were found to be in between 0.09 – 0.48 mg carotenoid/kg oil, 0.11 – 0.96 mg chlorophyll/kg oil, 0.15 – 4.44 mg pheo α/kg oil, respectively. The proposed models for yield, pigments and antioxidant potential responses were found to be good enough for successful prediction of experimental results. Total phenolics, carotenoids and free radical scavenging activity of aromatized olive oil and oil yield were maximized to gather and optimal conditions were determined as 25°C, 84 min, and 2 % (Rosemary/olive paste; w/w.

  13. On the origin of benzene, toluene, ethylbenzene and xylene in extra virgin olive oil.

    Science.gov (United States)

    Biedermann, M; Grob, K; Morchio, G

    1995-04-01

    Concentrations of benzene, toluene, C2-benzenes and styrene were determined in olives and the oils produced thereof, as well as at various intermediate steps during production. Concentrations were compared to those found in samples of air taken from the olive grove and the olive mills. In an exposition experiment in the laboratory, olives absorbed aromatic compounds, approaching saturation corresponding to the partition coefficient between air and oil. However, concentrations in olives delivered to the mills were 4-10 times higher than expected from the analysis of the air in the olive grove. In the olive mills, concentrations were increased further by a factor of up to 2 because of uptake from air which contained high concentrations of aromatics. Styrene concentrations strongly increased during storage of crushed olives at ambient temperature, which confirms the hypothesis that styrene is a product of metabolism.

  14. In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm.

    Science.gov (United States)

    Chehade, Ali; Bitar, Ahmad El; Kadri, Aline; Choueiri, Elia; Nabbout, Rania; Youssef, Hiyam; Smeha, Maha; Awada, Ali; Chami, Ziad Al; Dubla, Eustachio; Trani, Antonio; Mondelli, Donato; Famiani, Franco

    2016-05-01

    Very little information is available on the characteristics of the Lebanese olive germplasm. Therefore, the aim of this work was to evaluate the fruit and oil characteristics of the main Lebanese olive varieties (Aayrouni, Abou chawkeh, Baladi, Del and Soury) from two successive crop seasons (2010-2011). All of the genotypes had medium-high oil content in the fruit, indicating their suitability for oil production; Aayrouni had particularly high values. The variety Abou chawkeh also had a high pulp/pit ratio, which is a very desirable trait in table olives. For all the varieties the values of free fatty acids, peroxide values, absorbances in ultraviolet, fatty acid composition, sterol content and composition and erythrodiol + uvaol content of the oils were within the requirements of the International Olive Council's Trade Standard for extra virgin olive oil. The only exception was for the values of Δ-7-stigmastenol in 2011 in Soury and, especially, in Baladi, which were higher than 0.5%. In some cases, stearic and arachidic acids fluctuated around the maximum values allowed. The findings of this study provide a first picture of the main characteristics of olives and oils currently produced in Lebanon. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  15. Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition.

    Science.gov (United States)

    Crespo, M Carmen; Tomé-Carneiro, Joao; Dávalos, Alberto; Visioli, Francesco

    2018-06-11

    The Mediterranean diet has been long associated with improved cardiovascular prognosis, chemoprevention, and lower incidence of neurodegeneration. Of the multiple components of this diet, olive oil stands out because its use has historically been limited to the Mediterranean basin. The health benefits of olive oil and some of its components are being rapidly decoded. In this paper we review the most recent pharma-nutritional investigations on olive oil biophenols and their health effects, chiefly focusing on recent findings that elucidate their molecular mechanisms of action.

  16. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.

    Science.gov (United States)

    Nieto, Gema; Martínez, Lorena; Castillo, Julian; Ros, Gaspar

    2017-08-01

    Olive oil, hydroxytyrosol and walnut can be considered ideal Mediterranean ingredients for their high polyphenolic content and healthy properties. Three extracts of hydroxytyrosol obtained using different extraction processes (HXT 1, 2, 3) (50 ppm) were evaluated for use as antioxidants in eight different chicken sausage formulas enriched in polyunsaturated fatty acids (2.5 g 100 g -1 walnut) or using extra virgin olive oil (20 g 100 g -1 ) as fat replacer. Lipid and protein oxidation, colour, emulsion stability, and the microstructure of the resulting chicken sausages were investigated and a sensory analysis was carried out. The sausages with HXT extracts were found to decrease lipid oxidation and to lead to the loss of thiol groups compared with control sausages. Emulsion stability (capacity to hold water and fat) was greater in the sausages containing olive oil and walnut than in control sausages. In contrast, the HXT extracts produced high emulsion instability (increasing cooking losses). Sensory analysis suggested that two of the HXT extracts studied (HXT 2 and HXT 3 ) were unacceptable, while the acceptability of the other was similar to that of the control products. Sausages incorporating HXT showed different structures than control samples or sausages with olive oil, related to the composition of the emulsion. These results suggest the possibility of replacing animal fat by olive oil and walnut in order to produce healthy meat products. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  17. Effect of Temperature on Ultrasonic Signal Propagation for Extra Virgin Olive Oil Adulteration

    Science.gov (United States)

    Alias, N. A.; Hamid, S. B. Abdul; Sophian, A.

    2017-11-01

    Fraud cases involving adulteration of extra virgin olive oil has become significant nowadays due to increasing in cost of supply and highlight given the benefit of extra virgin olive oil for human consumption. This paper presents the effects of temperature variation on spectral formed utilising pulse-echo technique of ultrasound signal. Several methods had been introduced to characterize the adulteration of extra virgin olive oil with other fluid sample such as mass chromatography, standard method by ASTM (density test, distillation test and evaporation test) and mass spectrometer. Pulse-echo method of ultrasound being a non-destructive method to be used to analyse the sound wave signal captured by oscilloscope. In this paper, a non-destructive technique utilizing ultrasound to characterize extra virgin olive oil adulteration level will be presented. It can be observed that frequency spectrum of sample with different ratio and variation temperature shows significant percentages different from 30% up to 70% according to temperature variation thus possible to be used for sample characterization.

  18. Settling of virgin olive oil from horizontal screw solid bowl in static conditions.

    Science.gov (United States)

    Gila, Abraham M; Bejaoui, Mohamed A; Beltrán, Gabriel; Jiménez, Antonio

    2017-08-01

    This work was aimed to study the clarification efficiency of natural decantation in settling tank on virgin olive oil obtained from a two-ways continuous process. For this purpose, the impurities content of the virgin olive oil were monitored during settling process in settling tank at two different depths. Efficiency of purging system was determined for two days. The experiments were performed at industrial scale during three crop years. During the first minutes of settling was observed an ascent of the smaller organic particles of the oil. Then, most of the virgin olive oil impurities were settled at 300 min, independently of the initial content of virgin olive oil. Finally, oil decantation showed slower rate. Higher clarification values were obtained for those decanter oils with higher impurities content, achieving clarification percentages between of 62.69 and 95.91% at 48 h of settling. The highest settling efficiency was observed for those decanter oils with initial higher impurities content. The purging system used in the settling tanks was not able to remove the most of settled impurities since a considerable amount of the impurities remained in the tank after 48 h, between 13.6 and 71.41% for the studied oils. In the tank purges was observed important oil losses. Therefore, decantation was not an efficient system for oil clarification since its settling capacity varied depending on the initial impurities content and due to the settled impurities can not be removed fully by purging system.

  19. Olive oil-induced reduction of oxidative damage and inflammation promotes wound healing of pressure ulcers in mice.

    Science.gov (United States)

    Donato-Trancoso, Aline; Monte-Alto-Costa, Andréa; Romana-Souza, Bruna

    2016-07-01

    The overproduction of reactive oxygen species (ROS) and exacerbated inflammatory response are the main events that impair healing of pressure ulcers. Therefore, olive oil may be a good alternative to improve the healing of these chronic lesions due to its anti-inflammatory and antioxidant properties. This study investigated the effect of olive oil administration on wound healing of pressure ulcers in mice. Male Swiss mice were daily treated with olive oil or water until euthanasia. One day after the beginning of treatment, two cycles of ischemia-reperfusion by external application of two magnetic plates were performed in skin to induced pressure ulcer formation. The olive oil administration accelerated ROS and nitric oxide (NO) synthesis and reduced oxidative damage in proteins and lipids when compared to water group. The inflammatory cell infiltration, gene tumor necrosis factor-α (TNF-α) expression and protein neutrophil elastase expression were reduced by olive oil administration when compared to water group. The re-epithelialization and blood vessel number were higher in the olive oil group than in the water group. The olive oil administration accelerated protein expression of TNF-α, active transforming growth factor-β1 and vascular endothelial growth factor-A when compared to water group. The collagen deposition, myofibroblastic differentiation and wound contraction were accelerated by olive oil administration when compared to water group. Olive oil administration improves cutaneous wound healing of pressure ulcers in mice through the acceleration of the ROS and NO synthesis, which reduces oxidative damage and inflammation and promotes dermal reconstruction and wound closure. Copyright © 2016 Japanese Society for Investigative Dermatology. Published by Elsevier Ireland Ltd. All rights reserved.

  20. Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation

    Directory of Open Access Journals (Sweden)

    Guerfel, M.

    2012-09-01

    Full Text Available This paper reports for the first time a discrimination study based on the antioxidant compounds, oxidative stability and volatile compounds of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivar (Chemlali using two methods of olive tree propagation (suckers and cuttings. There were significant differences between the oils from the two methods. Olive oil samples obtained from the fruits of trees from suckers had a higher content of oleic acid (63.8%, higher contents of chlorophyll and carotenoids (3.01 mg/ kg and 1.9 mg/kg respectively, a higher content of (E-2 hexenal (66.1% and a higher content in total phenols (890 mg/kg. Interestingly, more stable oil was obtained from the olives from suckers compared to the olives from cuttings. These results can be used to discriminate and to characterize the Chemlali olive oils from each origin of olive tree.

    En este trabajo se presenta por primera vez un estudio de discriminación basado en compuestos antioxidantes, estabilidad oxidativa y compuestos volátiles de muestras de aceites de oliva virgen obtenidos de frutos de la principal variedad de aceitunas tunecinas (Chemlali a partir de dos métodos de propagación del olivo (chupones y estaquillas herbáceas. Se han encontrado diferencias significativas entre los aceites obtenidos por los dos métodos. Las muestras de aceites de oliva obtenidas de frutos de árboles de chupones tenían una mayor proporción de ácido oleico (63,8%, un mayor contenido de clorofila y de carotenoides (3,01 mg/kg y 1,9 mg/kg, respectivamente, un mayor contenido de (E-2 hexenal (66,1% y un mayor contenido en fenoles totales (890 mg/kg. Curiosamente, el aceite más estable se ha obtenido de las aceitunas de árboles de chupones, en comparación con las aceitunas de árboles de estaquillas herbáceas. Estos resultados pueden ser utilizados para discriminar y caracterizar los aceites de oliva Chamlali según el origen del olivo.

  1. Fish oil and olive oil-rich diets modify ozone-induced cardiovascular effect in rats

    Science.gov (United States)

    Rationale: Air pollution exposure has been associated with adverse cardiovascular health effects. Our clinical studies suggest that fish oil (FO) and olive oil (OO) supplementations attenuate the cardiovascular responses to inhaled concentrated ambient particles. This study was...

  2. Phenolic compounds and sterol contents of olive (olea europaea l.) oils obtained from different

    International Nuclear Information System (INIS)

    Juhaimi, F.; Ghafoor, K.; Adiamo, O.Q.; Babiker, E.E.

    2017-01-01

    Oil obtained from 5 different olive cultivars was analyzed for phenolic and sterol composition. Total phenolic contents of oils were determined between 94.99 mg GAE/kg oil (Al-Joif) to 405.71 mg GAE/ kg oil (Sariulak) (p<0.05). Phenolic compounds of oils obtained from different olive verities (Ayvalik, Sariulak, Savrani, Al-Joif and Gemlik) when fully ripened were evaluated using reversed phase high performance liquid chromatography (RP-HPLC). Hydroxytyrosol and tyrosol were identified to have higher concentrations than other compounds. Tyrosol contents were between 3.65 mg/kg to 21.47 mg/kg oil (p<0.05) in different verities. The contents of hydroxytyrosol of oils for Ayvalik and Gemlik were 1.23 and 14.42 mg/kg, respectively. Cinnamic acid was detected only in Al-Joif olive oil sample. Low amounts of syringic, vanillin, p-cumaric, quercetin and luteolin were observed in different varieties' oils. (author)

  3. A novel reliable method of DNA extraction from olive oil suitable for molecular traceability.

    Science.gov (United States)

    Raieta, Katia; Muccillo, Livio; Colantuoni, Vittorio

    2015-04-01

    Extra virgin olive oil production has a worldwide economic impact. The use of this brand, however, is of great concern to Institutions and private industries because of the increasing number of fraud and adulteration attempts to the market products. Here, we present a novel, reliable and not expensive method for extracting the DNA from commercial virgin and extra virgin olive oils. The DNA is stable overtime and amenable for molecular analyses; in fact, by carrying out simple sequence repeats (SSRs) markers analysis, we characterise the genetic profile of monovarietal olive oils. By comparing the oil-derived pattern with that of the corresponding tree, we can unambiguously identify four cultivars from Samnium, a region of Southern Italy, and distinguish them from reference and more widely used varieties. Through a parentage statistical analysis, we also identify the putative pollinators, establishing an unprecedented and powerful tool for olive oil traceability. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.

    Directory of Open Access Journals (Sweden)

    Lercker, G.

    1999-12-01

    Full Text Available Olive crushing, olive-paste kneading and separation of the oil the most important technological steps in olive oil production since they directly influence the future quality of the product. The contact between the oil and the olive-paste increases lipolysis and lipid oxidation, which are mainly due to the highly-active lipases present in the paste and the lipoxygenase action, respectively. The choice of the technological parameters is directly related to the oil future stability and its organoleptic characteristics. This study confirms and emphasizes the fact that the oxidative degradation, simultaneously with the well-known formation of the flavor compounds, is related to the time required for the separation of the oil-water emulsion. Loss of the natural antioxidants (minor polar components by an oxidative effect was demonstrated to be also influenced by the time required for oil separation.

    La molienda de aceitunas, el batido de la pasta y la separación del aceite de oliva producen una serie de transformaciones en las características del aceite que posteriormente será extraído. Es sabido que la formación de distintos componentes del aroma del aceite derivan de reacciones oxidativas enzimáticas. El contacto entre el aceite y la pasta de aceitunas incrementa la lipolisis y la oxidación lipídica, debido a un incremento de la actividad de las lipasas presentes en la pasta y a una acción lipoxigenásica respectivamente. La elección de los parámetros tecnológicos está en relación directa con la futura estabilidad y las características organolépticas del aceite. En este trabajo se confirma la formación de tales compuestos evidenciándose la degradación oxidativa del aceite en relación al tiempo de batido empleado. Se demuestra también una pérdida de antioxidantes (componentes polares menores por efectos oxidativos en modo proporcional al tiempo de batido.

  5. Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition

    Directory of Open Access Journals (Sweden)

    M. Carmen Crespo

    2018-06-01

    Full Text Available The Mediterranean diet has been long associated with improved cardiovascular prognosis, chemoprevention, and lower incidence of neurodegeneration. Of the multiple components of this diet, olive oil stands out because its use has historically been limited to the Mediterranean basin. The health benefits of olive oil and some of its components are being rapidly decoded. In this paper we review the most recent pharma-nutritional investigations on olive oil biophenols and their health effects, chiefly focusing on recent findings that elucidate their molecular mechanisms of action.

  6. Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil.

    Science.gov (United States)

    Morrone, Lucia; Pupillo, Sabrina; Neri, Luisa; Bertazza, Giampaolo; Magli, Massimiliano; Rotondi, Annalisa

    2017-03-01

    In this study, two types of crusher, hammer and blade, were used to produce olive oils from cv. Correggiolo olives at four stages of ripeness, to analyse the effect of these two factors on oil quality indices (free acidity, peroxide value, UV absorption), on phenolic compounds content and sensory profiles. Differences in chemical and sensory data were analysed by two-way ANOVA. Ripeness exerted a stronger influence than the crushing equipment on quality indices, phenolic content and sensory evaluation; moreover the statistical significance of interaction between the factors considered suggests that they are intertwined. Differences in the texture of olive pastes obtained by squashing and crushing were clearly evident at the first stage of ripeness via observation with a scanning electron microscope. The stronger mechanical action of the hammer crusher also produced smaller pit fragments compared to the blade crusher, as shown by particle size analysis of the kernels fragments. Knowledge about the interaction between ripening and crushing will allow olive oil producers to pursue a product of the quality most suitable for a particular type of consumer. For example, bitterness and pungency, characters recently connected with health effects because sensory markers of extra virgin olive oil (EVOO) polyphenols, do not have a great sensory appeal for most consumers; however, there is a niche of gourmet estimators interested in these peculiar flavours and ready to pay a premium price for them. The producer will be able to customise the EVOO by modulating its chemical and sensory characteristics, especially the phenolic fraction, thus addressing the needs of consumers with different tastes. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  7. Potential of Agroindustrial Waste From Olive Oil Industry for Fuel Ethanol Production

    DEFF Research Database (Denmark)

    Georgieva, Tania I.; Ahring, Birgitte Kiær

    2007-01-01

    Olive pulp (OP) is a highly polluting semi-solid residue generated from the two-stage extraction processing of olives and is a major environmental issue in Southern Europe, where 80% of the world olive oil is produced. At present, OP is either discarded to the environment or combusted with low...

  8. Antioxidant and Hypolipidemic Effects of Olive Oil in Normal and Diabetic Male Rats

    International Nuclear Information System (INIS)

    Alhazza, I. M.

    2007-01-01

    Diabetes mellitus manifests itself in a wide variety of complications and the symptoms of the disease are multifactorial. The lipid hydroperoxide level and lipid profile were investigated in plasma of normal and Alloxan-induced diabetic rats treated with olive oil for six weeks. Diabetic rats exhibited an increase in the levels of hydroperoxide, cholesterol, triglycerides and low density lipoprotein (LDL), and a decrease in the level of high density lipoprotein (HDL). The administration of olive oil showed a better profile in the lipid as well as decreases in the concentration of lipid hydroperoxides either in normal or diabetic rats. The results are discussed according to antioxidant property of olive oil. (author)

  9. Impact of olive oil usage on physical properties of chocolate fillings

    Directory of Open Access Journals (Sweden)

    Dias, J. M.

    2016-09-01

    Full Text Available The development of a new olive oil based chocolate filling was carried out. In this study three different types of virgin olive oil were tested, in three different concentrations in the production of chocolate fillings. An instrumental analysis was carried out for chemical analyses, such as moisture and pH. The color analysis included the CIE 1976 L*a*b* color space and RGB color space. The rheological analysis included the evaluation of flow curve, flow index (n, consistency (K and dynamic moduli (G’ and G’’. No influence was detected on the moisture or pH of chocolate fillings, due to the concentration or type of olive oil. However, the use of olive oil decreased consistency from 1371 Pasn to 148 - 559 Pasn, even using olive oil concentrations of 20% w/w. Also, G’ registered a similar correlation, where a decrease was observed from 4.42 x 106 Pa to values around 1.70-2.51 x 106 Pa, for 20% w/w olive oil. The fillings presented a darker yellow-green color when using olive oil produced with Galega and Cordovil de Serpa varieties, but olive oil produced with the Arbequina variety did not affect color significantly, although further studies will be required to evaluate the impact of ripening stage.Ha sido desarrollado un nuevo relleno basado en aceite de oliva. En este estudio se testaron tres tipos diferentes de aceite de oliva, en tres concentraciones diferentes en la producción de rellenos de chocolate. El análisis instrumental incluyó análisis químico, como humedad y pH. El análisis del color incluyó el espacio CIE 1976 L*a*b* y el espacio RGB. El análisis reológico incluyó la evaluación del índice de flujo (n, consistencia (K y módulos dinámicos (G’ y G’’. Ni se detectó influencia en la humedad ni el pH de rellenos debido a la concentración o el tipo de aceite. Sin embargo, el uso de aceite de oliva disminuyó la consistencia desde 1371 Pasn a 148 - 559 Pasn, incluso usando concentraciones bajas de aceite como 20

  10. Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards

    Energy Technology Data Exchange (ETDEWEB)

    Zipori, I.; Bustan, A.; Kerem, Z.; Dag, A.

    2016-07-01

    In modern oil olive orchards, mechanical harvesting technologies have significantly accelerated harvesting outputs, thereby allowing for careful planning of harvest timing. While optimizing harvest time may have profound effects on oil yield and quality, the necessary tools to precisely determine the best date are rather scarce. For instance, the commonly used indicator, the fruit ripening index, does not necessarily correlate with oil accumulation. Oil content per fruit fresh weight is strongly affected by fruit water content, making the ripening index an unreliable indicator. However, oil in the paste, calculated on a dry weight basis (OPDW), provides a reliable indication of oil accumulation in the fruit. In most cultivars tested here, OPDW never exceeded ca. 0.5 g·g–1 dry weight, making this threshold the best indicator for the completion of oil accumulation and its consequent reduction in quality thereafter. The rates of OPDW and changes in quality parameters strongly depend on local conditions, such as climate, tree water status and fruit load. We therefore propose a fast and easy method to determine and monitor the OPDW in a given orchard. The proposed method is a useful tool for the determination of optimal harvest timing, particularly in large plots under intensive cultivation practices, with the aim of increasing orchard revenues. The results of this research can be directly applied in olive orchards, especially in large-scale operations. By following the proposed method, individual plots can be harvested according to sharp thresholds of oil accumulation status and pre-determined oil quality parameters, thus effectively exploiting the potentials of oil yield and quality. The method can become a powerful tool for scheduling the harvest throughout the season, and at the same time forecasting the flow of olives to the olive mill. (Author)

  11. Modelling anaerobic codigestion of manure with olive oil mill effluent

    DEFF Research Database (Denmark)

    Angelidaki, I.; Ellegaard, L.; Ahring, B.K.

    1997-01-01

    A mathematical model describing the combined anaerobic degradation of complex organic material, such as manure, and a lipid containing additive, such as olive oil mill effluents, has been developed based on a model previously described (Angelidaki et al. 1993). The model has been used to simulate...... anaerobic codigestion of cattle manure together with olive oil mill effluent (OME) and the simulations were compared with experimental data. Simulation data indicated that lack of ammonia, needed as nitrogen source for synthesis of bacterial biomass and as an important pH buffer, could be responsible...

  12. Beneficial nutritional properties of olive oil: implications for postprandial lipoproteins and factor VII.

    Science.gov (United States)

    Williams, C M

    2001-08-01

    Previous research concerning protective cardiovascular properties of olive oil has focussed on the beneficial consequences on blood cholesterol levels of substituting dietary saturated fatty acids with oleic acid. Despite evidence implicating raised circulating triglycerides in the postprandial state in the pathogenesis of atherosclerosis and thrombosis, little research had been conducted to investigate effects of monounsaturated fatty acids on postprandial events. In a case control study of southern (n = 30) versus northern European (n = 30) men, significant differences in postprandial triglyceride and apolipoprotein (apo) B-48 response were observed, with evidence of attenuated and potentially beneficial responses in the Southern Europeans. In a randomised controlled study manufactured foods typical of the Northern European food culture, were used to deliver diets rich in either saturated or monounsaturated fatty acids (from olive oil). During the period of the olive oil enriched diet, LDL-cholesterol levels were 15% lower (p factor VII, as well as the production of factor VII antigen, was reduced on the olive oil diet. The study demonstrated significant improvements in biomarkers for cardiovascular disease in subjects osed to high olive oil diets (Southern Europeans) or transferred to such diets in the short term (Northern European volunteers). The study produced novel findings with respect to potential mechanisms by which diets high in monounsaturated fatty acids (MUFA) can reduce population risk of cardiovascular disease.

  13. Frying performance of two virgin oils from Cornicabra olives with different ripeness indices

    International Nuclear Information System (INIS)

    Olivero-David, R.; Mena, C.; Sánchez-Muniz, F.J.; Pérez-Jiménez, M.A.; Holgado, F.; Bastida, S.; Velasco, J.

    2017-01-01

    The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended. [es

  14. Effect of crushing temperature on virgin olive oil quality and composition

    OpenAIRE

    Ö. Kula; A. Yıldırım; A. Yorulmaz; M. Duran; İ. Mutlu; M. Kıvrak

    2018-01-01

    The objective of the current study was to assess the influence of a modified crushing process and kneading operation on the quality parameters, volatile compounds, and the fatty acid and sterol profiles of virgin olive oil from the Edremit yaglik variety. In the study, olive oil samples were produced in two different processes. The first one was produced without malaxation and the second one was produced with the malaxing process. During crushing, the effect of different temperatures was test...

  15. Olive Oil Based Emulsions in Frozen Puff Pastry Production

    Science.gov (United States)

    Gabriele, D.; Migliori, M.; Lupi, F. R.; de Cindio, B.

    2008-07-01

    Puff pastry is an interesting food product having different industrial applications. It is obtained by laminating layers of dough and fats, mainly shortenings or margarine, having specific properties which provides required spreading characteristic and able to retain moisture into dough. To obtain these characteristics, pastry shortenings are usually saturated fats, however the current trend in food industry is mainly oriented towards unsatured fats such as olive oil, which are thought to be safer for human health. In the present work, a new product, based on olive oil, was studied as shortening replacer in puff pastry production. To ensure the desired consistency, for the rheological matching between fat and dough, a water-in-oil emulsion was produced based on olive oil, emulsifier and a hydrophilic thickener agent able to increase material structure. Obtained materials were characterized by rheological dynamic tests in linear viscoelastic conditions, aiming to setup process and material consistency, and rheological data were analyzed by using the weak gel model. Results obtained for tested emulsions were compared to theological properties of a commercial margarine, adopted as reference value for texture and stability. Obtained emulsions are characterized by interesting rheological properties strongly dependent on emulsifier characteristics and water phase composition. However a change in process temperature during fat extrusion and dough lamination seems to be necessary to match properly typical dough rheological properties.

  16. Effect of Dietary Intake of Avocado Oil and Olive Oil on Biochemical Markers of Liver Function in Sucrose-Fed Rats

    Directory of Open Access Journals (Sweden)

    Octavio Carvajal-Zarrabal

    2014-01-01

    Full Text Available Metabolic changes, along with cardiovascular and hepatic factors, are associated with the development of diseases such as diabetes, dyslipidemia, and obesity. We evaluated the effect of avocado oil supplementation (centrifuged and solvent extracted, compared with olive oil, upon the hepatic function in sucrose-fed rats. Twenty-five rats were divided into five groups: control (basal diet, a sucrose-fed group (basal diet plus 30% sucrose solution, and three other groups (S-OO, S-AOC, and S-AOS, indicating basal diet plus 30% sucrose solution plus olive oil OO, avocado oil extracted by centrifugation AOC or using solvent AOS, resp.. Glucose, total cholesterol, triglycerides, total protein, albumin, globulin, direct bilirubin, glutamic pyruvic transaminase, glutamic oxaloacetic transaminase, alkaline phosphatase, cholinesterase, and α-amylase concentrations were determined and avocado oil effect on them was studied. In some cases the induced metabolic alteration significantly affected total protein and bilirubin levels and also had a highly significant effect on α-amylase levels. AOC and AOS exhibited effects similar to those of olive oil, according to the nonsignificant difference in fatty acid profile observed by other authors. Avocado oil consumption could be beneficial in the control of altered metabolic profile illnesses as it presents effects on hepatic function biochemical markers similar to olive oil.

  17. Authentication and Quantitation of Fraud in Extra Virgin Olive Oils Based on HPLC-UV Fingerprinting and Multivariate Calibration

    Science.gov (United States)

    Carranco, Núria; Farrés-Cebrián, Mireia; Saurina, Javier

    2018-01-01

    High performance liquid chromatography method with ultra-violet detection (HPLC-UV) fingerprinting was applied for the analysis and characterization of olive oils, and was performed using a Zorbax Eclipse XDB-C8 reversed-phase column under gradient elution, employing 0.1% formic acid aqueous solution and methanol as mobile phase. More than 130 edible oils, including monovarietal extra-virgin olive oils (EVOOs) and other vegetable oils, were analyzed. Principal component analysis results showed a noticeable discrimination between olive oils and other vegetable oils using raw HPLC-UV chromatographic profiles as data descriptors. However, selected HPLC-UV chromatographic time-window segments were necessary to achieve discrimination among monovarietal EVOOs. Partial least square (PLS) regression was employed to tackle olive oil authentication of Arbequina EVOO adulterated with Picual EVOO, a refined olive oil, and sunflower oil. Highly satisfactory results were obtained after PLS analysis, with overall errors in the quantitation of adulteration in the Arbequina EVOO (minimum 2.5% adulterant) below 2.9%. PMID:29561820

  18. Extra virgin olive oil consumption reduces the risk of osteoporotic fractures in the PREDIMED trial.

    Science.gov (United States)

    García-Gavilán, J F; Bulló, M; Canudas, S; Martínez-González, M A; Estruch, R; Giardina, S; Fitó, M; Corella, D; Ros, E; Salas-Salvadó, J

    2018-02-01

    The incidence of osteoporotic fractures is lower in countries in the Mediterranean basin. Virgin olive oil, a key component of the Mediterranean Diet (MDiet), with recognised beneficial effects on metabolism and cardiovascular health, may decrease the risk of osteoporotic fractures. The aim to this study was to explore the effect of chronic consumption of total olive oil and its varieties on the risk of osteoporosis-related fractures in a middle-aged and elderly Mediterranean population. We included all participants (n = 870) recruited in the Reus (Spain) centre of the PREvención con DIeta MEDiterránea (PREDIMED) trial. Individuals, aged 55-80 years at high cardiovascular risk, were randomized to a MedDiet supplemented with extra-virgin olive oil, a MedDiet supplemented with nuts, or a low-fat diet. The present analysis was an observational cohort study nested in the trial. A validated food frequency questionnaire was used to assess dietary habits and olive oil consumption. Information on total osteoporotic fractures was obtained from a systematic review of medical records. The association between yearly repeated measurements of olive oil consumption and fracture risk was assessed by multivariate Cox proportional hazards. We documented 114 incident cases of osteoporosis-related fractures during a median follow-up of 8.9 years. Treatment allocation had no effect on fracture risk. Participants in the highest tertile of extra-virgin olive oil consumption had a 51% lower risk of fractures (HR:0.49; 95% CI:0.29-0.81. P for trend = 0.004) compared to those in the lowest tertile after adjusting for potential confounders. Total and common olive oil consumption was not associated with fracture risk. Higher consumption of extra-virgin olive oil is associated with a lower risk of osteoporosis-related fractures in middle-aged and elderly Mediterranean population at high cardiovascular risk. Copyright © 2017 Elsevier Ltd and European Society for Clinical Nutrition and

  19. Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil

    Directory of Open Access Journals (Sweden)

    Gamze Guclu

    2016-06-01

    Full Text Available Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik were determined. The solvent-assisted flavor evaporation (SAFE technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs greater than one, with (Z-3-hexenal (green, hexanal (green-sweet and nonanal (fatty-pungent being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA.

  20. Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil

    Science.gov (United States)

    Guclu, Gamze; Sevindik, Onur; Kelebek, Hasim; Selli, Serkan

    2016-01-01

    Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA. PMID:28231141

  1. Olive oil pilot-production assisted by pulsed electric field: impact on extraction yield, chemical parameters and sensory properties.

    Science.gov (United States)

    Puértolas, Eduardo; Martínez de Marañón, Iñigo

    2015-01-15

    The impact of the use of pulsed electric field (PEF) technology on Arroniz olive oil production in terms of extraction yield and chemical and sensory quality has been studied at pilot scale in an industrial oil mill. The application of a PEF treatment (2 kV/cm; 11.25 kJ/kg) to the olive paste significantly increased the extraction yield by 13.3%, with respect to a control. Furthermore, olive oil obtained by PEF showed total phenolic content, total phytosterols and total tocopherols significantly higher than control (11.5%, 9.9% and 15.0%, respectively). The use of PEF had no negative effects on general chemical and sensory characteristics of the olive oil, maintaining the highest quality according to EU legal standards (EVOO; extra virgin olive oil). Therefore, PEF could be an appropriate technology to improve olive oil yield and produce EVOO enriched in human-health-related compounds, such as polyphenols, phytosterols and tocopherols. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. The effect of environmental factors on stable isotopic composition of n-alkanes in Mediterranean olive oils

    Science.gov (United States)

    Pedentchouk, Nikolai; Mihailova, Alina; Abbado, Dimitri

    2014-05-01

    Traceability of the geographic origin of olive oils is an important issue from both commercial and health perspectives. This study evaluates the impact of environmental factors on stable C and H isotope compositions of n-alkanes in extra virgin olive oils from Croatia, France, Greece, Italy, Morocco, Portugal, Slovenia, and Spain. The data are used to investigate the applicability of stable isotope methodology for olive oil regional classification in the Mediterranean region. Analysis of stable C isotope composition of n-C29 alkane showed that extra virgin olive oils from Portugal and Spain have the most positive n-C29 alkane delta13C values. Conversely, olive oils from Slovenia, northern and central Italy are characterized by the most negative values. Overall, the n-C29 alkane delta13C values show a positive correlation with the mean air temperature during August-December and a negative correlation with the mean relative humidity during these months. Analysis of stable H isotope composition of n-C29 alkane revealed that the deltaD values are the most positive in olive oils from Greece and Morocco and the most negative in oils from northern Italy. The deltaD values of oils show significant correlation with all the analyses geographical parameters: the mean air temperature and relative humidity during August-December, the total amount of rainfall (the same months) and the annual deltaD values of precipitation. As predictor variables in the Categorical Data Analysis, the n-C29 alkane deltaD values show the most significant discriminative power, followed by the n-C29 alkane delta13C values. Overall, 93.4% of olive oil samples have been classified correctly into one of the production regions. Our findings suggest that an integrated analysis of C and H isotope compositions of n-alkanes extracted from extra virgin olive oil could become a useful tool for geographical provenancing of this highly popular food commodity.

  3. Effect of virgin olive oil versus piroxicam phonophoresis on exercise-induced anterior knee pain.

    Science.gov (United States)

    Nakhostin-Roohi, Babak; Khoshkhahesh, Faegheh; Bohlooli, Shahab

    2016-01-01

    The main purpose of this study was to evaluate the effects of virgin olive oil phonophoresis on female athletes' anterior knee pain (AKP). A double blinded randomized clinical trial was conducted. Ninety-three female athletes suffering from AKP voluntarily participated in this study. Patients were randomly assigned into olive oil (n=31), piroxicam (n=31) or base gel phonophoresis (n=31) groups. At the baseline visit, the Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC) questionnaire was filled by subjects who were then treated with olive oil, piroxicam or pure phonophoresis for 12 sessions. After 6 and 12 sessions of physiotherapy, subjects filled the questionnaire again. Main outcomes were significant improvement in pain, stiffness, physical function, and total WOMAC scores. Although, there was a significant reduction in symptoms of AKP at the end of the therapy in all groups (pgroup, this improvement was seen after 6 sessions of treatment (pgroup and piroxicam and/or phonophoresis group was observed after 6 sessions of therapy (pvirgin olive oil is as effective as piroxicam gel on lowering WOMAC scores of AKP in female athletes and also has several beneficial properties including faster effect and shorter duration of therapy. The exact mechanism of beneficial action of virgin olive oil on AKP is not clear and requires further studies.

  4. Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage

    Directory of Open Access Journals (Sweden)

    M.C. Utrilla

    2015-12-01

    Full Text Available Six assays of low-fat venison salchichon were produced using varying proportions of olive oil to replace the traditional pork meat added. The control contained 75% lean venison and 25% pork meat; in the other assays, 15, 25, 35, 45 and 55% of the pork meat was replaced by olive oil. Samples were evaluated by quantitative descriptive sensory analysis and consumer testing. Descriptive sensory analysis revealed significant differences for most of the attributes studied. The replacement of 35% or more of pork meat by olive oil, prompted a decrease in odour intensity, spicy odour, hardness and an increase of fat mouthfeel, together with the olive oil perception. By contrast, the replacement of 25% of pork meat by olive oil yielded a salchichon not greatly different to the control. Consumers accepted all assays, but preferred those in which no more than 25% of the pork meat was replaced by olive oil. From a sensory standpoint, therefore, it is recommended that the replacement of pork meat by olive oil in this product should not exceed 25%.

  5. Making Sense of Olive Oil: Simple Experiments to Connect Sensory Observations with the Underlying Chemistry

    Science.gov (United States)

    Blatchly, Richard A.; Delen, Zeynep; O'Hara, Patricia B.

    2014-01-01

    In the last decade, our understanding of the chemistry of olive oil has dramatically improved. Here, the essential chemistry of olive oil and its important minor constituents is described and related to the typical sensory categories used to rate and experience oils: color, aroma, bitterness, and pungency. We also describe experiments to explore…

  6. The relationship between total phenol concentration and the perceived style of extra virgin olive oil

    Energy Technology Data Exchange (ETDEWEB)

    Gawel, R.; Rogers, D. A. G.

    2009-07-01

    The degree of bitterness and pungency of a virgin olive oil largely defines its style, and therefore how it is most appropriately used by consumers. In order to assess how Australian olive oil producers interpret the style of their oils, 920 Australian virgin olive oils were classified by their producers as either being mild, medium or robust in style. Although in general, the classifications by producers were associated with the oils total phenol concentration, significant variability in phenol concentration within each style category was observed. The perceived styles of a subset of these oils were further assessed by panels of expert tasters. The expert panels were more discriminating when assigning oils to style categories based on total phenol levels. The producers and the expert panels were in moderate agreement with respect to oil style, with the interpretation of what constitutes a mild oil being the most contentious. (Author) 16 refs.

  7. Extra virgin olive oil bitterness evaluation by sensory and chemical analyses.

    Science.gov (United States)

    Favati, Fabio; Condelli, Nicola; Galgano, Fernanda; Caruso, Marisa Carmela

    2013-08-15

    An experimental investigation was performed on blend extra virgin olive oils (EVOOs) from different cultivars and EVOO from different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola) with the aim to evaluate the possibility of estimating the perceived bitterness intensity by using chemical indices, such as the total phenol content and the compounds responsible for oil bitterness measured spectrophotometrically at 225 nm (K225 value), as bitterness predictors in different EVOO. Therefore, a bitterness predictive model, based on the relationship between the perceived bitterness intensity of the selected stimuli and the chosen chemicals parameters has been built and validated. The results indicated that the oil bitterness intensity could be satisfactorily predicted by using the K225 values of oil samples. Copyright © 2013 Elsevier Ltd. All rights reserved.

  8. The relationship between fatty acid compositions and thermal stability of extra virgin olive oils

    OpenAIRE

    Fayegh Moulodi; Peyman Qajarbeigi; Ashraf Haj Hosseini Babaei; Asghar Mohammadpoor Asl

    2014-01-01

    Background: Fatty acids are one of the most important compounds in edible oils. Further, the stability of oils depends on the composition of fatty acids. So, this study was conducted to investigate the effect of fatty acid composition on the oxidative stability of extra virgin olive oils during the heating process. Methods: In total, eight samples of extra virgin olive oil were studied. To evaluate their thermal stability, the oils were heated at 120 ° C for 4 h and sampling was carried o...

  9. Antimicrobial potential of leaf and fruit extracts and oils of wild and cultivated edible olive

    International Nuclear Information System (INIS)

    Hussain, A.; Qurshi, I.A.; Liaqat, R.; Akhtar, S.; Aziz, I.

    2014-01-01

    Olive tree is the first botanical noted in the Bible. Leaves and fruits of olive are rich sources of Phenols, triterpenes, and flavanoids. Oleuropein obtained from the leaves extract is believed to be important therapeutic compound. Olive leaf and oils are used for the treatment of different diseases as folklore medicines by different ethnic groups in different countries of the world. The present study aims to investigate the potential antimicrobial activities of wild (Olea ferruginea) and edible (Olea europaea) olive leaf crude extracts, crude oils from ripe and unripe fruits and extra virgin oils against the selected gram positive and gram negative bacterial strains. The results show that olive leaf and oil have potential antibacterial activities against some of the gram positive and gram negative bacterial strains. However, certain strains were resistant to the extracts. It was also found that the activities were higher for the gram negative strains as compared to gram positive strains. The methanolic and ethanolic extracts were found to be more efficient in extraction than the other solvents used. Leaf extracts were more effective than the oil extracted from ripe and unripe fruits. There was no significant difference in the activities of extra virgin oils and crude leaf extracts. From the results it is concluded that the leaf extract is a cheap and effective antibacterial agent that can be used as alternative to purified oil. (author)

  10. LC/DAD/ESI/MS method for the determination of imidacloprid, thiacloprid, and spinosad in olives and olive oil after field treatment.

    Science.gov (United States)

    Angioni, Alberto; Porcu, Luciano; Pirisi, Filippo

    2011-10-26

    The behavior in the field and the transfer from olives to olive oil during the technological process of imidacloprid, thiacloprid, and spinosad were studied. The extraction method used was effective in extracting the analytes of interest, and no interfering peaks were detected in the chromatogram. The residue levels found in olives after treatment were 0.14, 0.04, and 0.30 mg/kg for imidacloprid, thiacloprid, and spinosad, respectively, far below the maximum residue levels (MRLs) set for these insecticides in EU. At the preharvest interval (PHI), no residue was detected for imidacloprid and thiacloprid, while spinosad showed a residue level of 0.04 mg/kg. The study of the effect of the technological process on pesticide transfer in olive oil showed that these insecticides tend to remain in the olive cake. The LC/DAD/ESI/MS method showed good performance with adequate recoveries ranging from 80 to 119% and good method limits of quantitation (LOQs) and of determination (LODs). No matrix effect was detected.

  11. Effect of olive and sunflower seed oil on the adult skin barrier: implications for neonatal skin care.

    Science.gov (United States)

    Danby, Simon G; AlEnezi, Tareq; Sultan, Amani; Lavender, Tina; Chittock, John; Brown, Kirsty; Cork, Michael J

    2013-01-01

    Natural oils are advocated and used throughout the world as part of neonatal skin care, but there is an absence of evidence to support this practice. The goal of the current study was to ascertain the effect of olive oil and sunflower seed oil on the biophysical properties of the skin. Nineteen adult volunteers with and without a history of atopic dermatitis were recruited into two randomized forearm-controlled mechanistic studies. The first cohort applied six drops of olive oil to one forearm twice daily for 5 weeks. The second cohort applied six drops of olive oil to one forearm and six drops of sunflower seed oil to the other twice daily for 4 weeks. The effect of the treatments was evaluated by determining stratum corneum integrity and cohesion, intercorneocyte cohesion, moisturization, skin-surface pH, and erythema. Topical application of olive oil for 4 weeks caused a significant reduction in stratum corneum integrity and induced mild erythema in volunteers with and without a history of atopic dermatitis. Sunflower seed oil preserved stratum corneum integrity, did not cause erythema, and improved hydration in the same volunteers. In contrast to sunflower seed oil, topical treatment with olive oil significantly damages the skin barrier, and therefore has the potential to promote the development of, and exacerbate existing, atopic dermatitis. The use of olive oil for the treatment of dry skin and infant massage should therefore be discouraged. These findings challenge the unfounded belief that all natural oils are beneficial for the skin and highlight the need for further research. © 2012 Wiley Periodicals, Inc.

  12. Raman detection of extra virgin olive oil adulterated with cheaper oils

    Science.gov (United States)

    Farley, Carlton; Kassu, Aschalew; Mills, Jonathan; Kenney, Brianna; Ruffin, Paul; Sharma, Anup

    2016-09-01

    Pure extra virgin olive oil (EVOO) is mixed with cheaper edible oils and samples are kept inside clear glass containers, while a 785nm Raman system is used to take measurements as Raman probe is placed against glass container. Several types of oils at various concentrations of adulteration are used. Ratios of peak intensities are used to analyze raw data, which allows for quick, easy, and accurate analysis. While conventional Raman measurements of EVOO may take as long as 2 minutes, all measurements reported here are for integration times of 15s. It is found that adulteration of EVOO with cheaper oils is detectable at concentrations as low as 5% for all oils used in this study.

  13. Nutraceutical Properties of Olive Oil Polyphenols. An Itinerary from Cultured Cells through Animal Models to Humans

    Directory of Open Access Journals (Sweden)

    Stefania Rigacci

    2016-05-01

    Full Text Available The increasing interest in the Mediterranean diet hinges on its healthy and anti-ageing properties. The composition of fatty acids, vitamins and polyphenols in olive oil, a key component of this diet, is considered a key feature of its healthy properties. Therefore, it is of significance that the Rod of Asclepius lying on a world map surrounded by olive tree branches has been chosen by the World Health Organization as a symbol of both peace and well-being. This review travels through most of the current and past research, recapitulating the biochemical and physiological correlations of the beneficial properties of olive tree (Olea europaea polyphenols and their derivatives found in olive oil. The factors influencing the content and beneficial properties of olive oil polyphenols will also be taken into account together with their bioavailability. Finally, the data on the clinical and epidemiological relevance of olive oil and its polyphenols for longevity and against age- and lifestyle-associated pathologies such as cancer, cardiovascular, metabolic and neurodegenerative diseases are reviewed.

  14. Membrane composition and dynamics: a target of bioactive virgin olive oil constituents.

    Science.gov (United States)

    Lopez, Sergio; Bermudez, Beatriz; Montserrat-de la Paz, Sergio; Jaramillo, Sara; Varela, Lourdes M; Ortega-Gomez, Almudena; Abia, Rocio; Muriana, Francisco J G

    2014-06-01

    The endogenous synthesis of lipids, which requires suitable dietary raw materials, is critical for the formation of membrane bilayers. In eukaryotic cells, phospholipids are the predominant membrane lipids and consist of hydrophobic acyl chains attached to a hydrophilic head group. The relative balance between saturated, monounsaturated, and polyunsaturated acyl chains is required for the organization and normal function of membranes. Virgin olive oil is the richest natural dietary source of the monounsaturated lipid oleic acid and is one of the key components of the healthy Mediterranean diet. Virgin olive oil also contains a unique constellation of many other lipophilic and amphipathic constituents whose health benefits are still being discovered. The focus of this review is the latest evidence regarding the impact of oleic acid and the minor constituents of virgin olive oil on the arrangement and behavior of lipid bilayers. We highlight the relevance of these interactions to the potential use of virgin olive oil in preserving the functional properties of membranes to maintain health and in modulating membrane functions that can be altered in several pathologies. This article is part of a Special Issue entitled: Membrane Structure and Function: Relevance in the Cell's Physiology, Pathology and Therapy. Copyright © 2014 Elsevier B.V. All rights reserved.

  15. Detection of sunflower oil in extra virgin olive oil by fast differential scanning calorimetry

    NARCIS (Netherlands)

    Wetten, I.A.; Herwaarden, A.W.; Splinter, R.; Boerrigter-Eenling, R.; Ruth, van S.M.

    2015-01-01

    Extra virgin olive oil (EVOO) is an economically valuable product, due to its high quality and premium price. Therefore it is vulnerable for adulteration by means of the addition of cheaper vegetable oils. Differential scanning calorimetry (DSC) has been suggested as a fast technique for the

  16. Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil

    Directory of Open Access Journals (Sweden)

    Lourdes García-Vico

    2017-01-01

    Full Text Available Virgin olive oil (VOO is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount importance in olive breeding programs. We have assessed the volatile fraction by headspace-solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID and the deduced aroma properties of VOO from a core set of olive cultivars (Core-36 which possesses most of the genetic diversity found in the World Olive Germplasm Collection (IFAPA Alameda del Obispo located in Cordoba, Spain. The VOO volatile fractions of Core-36 cultivars display a high level of variability. It is mostly made of compounds produced from polyunsaturated fatty acids through the lipoxygenase pathway, which confirms to be a general characteristic of the olive species (Olea europaea L.. The main group of volatile compounds in the oils was six straight-chain carbon compounds derived from linolenic acid, some of them being the main contributors to the aroma of the olive oils according to their odor activity values (OAV. The high level of variability found for the volatile fraction of the oils from Core-36 and, therefore, for the aroma odor notes, suggest that this core set may be a very useful tool for the choice of optimal parents in olive breeding programs in order to raise new cultivars with improved VOO aroma.

  17. Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.

    Science.gov (United States)

    García-Vico, Lourdes; Belaj, Angjelina; Sánchez-Ortiz, Araceli; Martínez-Rivas, José M; Pérez, Ana G; Sanz, Carlos

    2017-01-14

    Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount importance in olive breeding programs. We have assessed the volatile fraction by headspace-solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID) and the deduced aroma properties of VOO from a core set of olive cultivars (Core-36) which possesses most of the genetic diversity found in the World Olive Germplasm Collection (IFAPA Alameda del Obispo) located in Cordoba, Spain. The VOO volatile fractions of Core-36 cultivars display a high level of variability. It is mostly made of compounds produced from polyunsaturated fatty acids through the lipoxygenase pathway, which confirms to be a general characteristic of the olive species ( Olea europaea L.). The main group of volatile compounds in the oils was six straight-chain carbon compounds derived from linolenic acid, some of them being the main contributors to the aroma of the olive oils according to their odor activity values (OAV). The high level of variability found for the volatile fraction of the oils from Core-36 and, therefore, for the aroma odor notes, suggest that this core set may be a very useful tool for the choice of optimal parents in olive breeding programs in order to raise new cultivars with improved VOO aroma.

  18. Dietary fat (virgin olive oil or sunflower oil) and physical training interactions on blood lipids in the rat.

    Science.gov (United States)

    Quiles, José L; Huertas, Jesús R; Ochoa, Julio J; Battino, Maurizio; Mataix, José; Mañas, Mariano

    2003-04-01

    We investigated whether the intake of virgin olive oil or sunflower oil and performance of physical exercise (at different states) affect plasma levels of triacylglycerols, total cholesterol, and fatty acid profile in rats. The study was carried out with six groups of male rats subjected for 8 wk to a diet based on virgin olive oil (three groups) or sunflower oil (three groups) as dietary fat. One group for each diet acted as sedentary control; the other two groups ran in a treadmill for 8 wk at 65% of the maximum oxygen consumption. One group for each diet was killed 24 h after the last bout of exercise and the other was killed immediately after the exercise performance. Triacylglycerols, total cholesterol, and fatty acid profile were analyzed in plasma. Analysis of variance was used to test differences among groups. Animals fed on virgin olive oil had lower triacylglycerol and cholesterol values. Physical exercise reduced these parameters with both dietary treatments. Fatty acid profile showed higher monounsaturated fatty acid proportion in virgin olive fed oil animals and a higher omega-6 polyunsaturated fatty acid proportion in sunflower oil fed animals. Physical exercise reduced the levels of monounsaturated fatty acids with both diets and increased the proportions of omega-3 polyunsaturated fatty acids. Results from the present study supported the idea that physical exercise and the intake of virgin olive oil are very good ways of reducing plasma triacylglycerols and cholesterol, which is desirable in many pathologic situations. Concerning findings on fatty acid profile, we had results similar to those of other investigators regarding the effect of different sources of dietary fat on plasma. The most interesting results came from the effect of physical exercise, with significant increases in the levels of omega-3 polyunsaturated fatty acids, which may contribute to the antithrombotic state and lower production of proinflammatory prostanoids attributed to

  19. Blood transport and genomic effects of olive oil components

    Directory of Open Access Journals (Sweden)

    Muriana, Francisco J.G.

    2004-03-01

    Full Text Available Epidemiological studies suggest that consuming diets rich in (extra virgin olive oil is associated with a low incidence of chronic disease, including cardiovascular disease and cancer. Recent evidence has emerged which implicates raised concentrations of plasma triglycerides in the pathogenesis of coronary artery disease (CAD. It has been demonstrated that olive oil contributes to modulate metabolic processes related to secretion and transport of triglycerides. Intestinal triglyceride-rich lipoproteins from olive oil are very efficiently cleared during postprandial metabolism compared to other oils. Then, there is a massive interaction of nascent and remnant triglyceride-rich lipoproteins, as well as lipid metabolites and fat-soluble components, with hepatic and non-hepatic tissues. A diet-related response involves a multitude of gene products, including proteins implicated in lipid synthesis, oxidation and cell differentiation. Particularly, it has been reported a health beneficial effect of several components from (extra virgin olive oil (fatty acids and minor compounds, which are functioning as regulators of gene transcription . This review reaffirm that a diet rich in extra virgin olive oil is of vital importance in the prevention of cardiovascular and other diseases.Estudios epidemiológicos asocian el consumo de una dieta rica en aceite de oliva (virgen extra con una baja incidencia de enfermedades crónicas, como las enfermedades cardiovasculares y el cáncer. Una concentración elevada de triglicéridos en plasma, tanto en ayunas como durante el metabolismo postprandial, está implicada en la patogénesis cardiovascular. Se ha demostrado que el aceite de oliva contribuye a modular los procesos metabólicos relativos a la secreción y al transporte de triglicéridos. Con respecto a otros aceites comestibles, el aceite de oliva genera lipoproteínas intestinales ricas en triglicéridos que se metabolizan con rapidez. En este contexto, se

  20. Stigmastadiene and specific extitntion (270 nm) to evaluate the presence of refined oils in virgin olive oil commercialized in Brazil

    OpenAIRE

    Aued-Pimentel,Sabria; Silva,Simone Alves Da; Takemoto,Emy; Cano,Cristiane Bonaldi

    2013-01-01

    The increased marketing of olive oil in Brazil has intensified legal requirements to ensure regulation of this product. The measurement of the specific extinction at 270 nm (E 270) and content of stigmastadiene can be used to assess the presence of refined oils in virgin olive oil. During the vegetable oil refining process, compounds with conjugated double bonds are generated from unsaturated fatty acids that absorb at 270 nm and sterols, such as stigmasta-3,5-diene. To compare these paramete...

  1. Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study.

    Science.gov (United States)

    Moschandreas, J; Vissers, M N; Wiseman, S; van Putte, K P; Kafatos, A

    2002-10-01

    To examine the effect of a low phenol olive oil and high phenol olive oil on markers of oxidation and plasma susceptibility to oxidation in normolipaemic smokers. Randomized single-blind cross-over trial with two intervention periods. The Medical School and University Hospital of the University of Crete, Heraklion, Crete, Greece. Twenty-five healthy males and females completed the study. Each intervention was of three weeks duration and intervention periods were separated by a two week washout. Seventy grams of extra virgin olive oil was supplied to each subject per day in the intervention periods. The olive oils supplied differed in their phenol content by 18.6 mg/day. Two fasting venous blood samples were taken at the end of each intervention period. The markers of antioxidant capacity measured in fasting plasma samples (total plasma resistance to oxidation, concentrations of protein carbonyl as a marker of protein oxidation, malondialdehyde and lipid hydroperoxides as markers of lipid oxidation and the ferric reducing ability of plasma) did not differ significantly between the low and high phenol olive oil diets. No effect of olive oil phenols on markers of oxidation in smokers was detected. It may be that the natural concentrations of phenols in olive oil are too low to produce an effect in the post-absorptive phase. Possible reasons for period effects and interactions between diet and administration period need attention to aid further cross-over trials of this kind. Unilever Research Vlaardingen, The Netherlands.

  2. Therapeutic Impacts of Almond Oil and Olive Oil on Cholesterol ...

    African Journals Online (AJOL)

    Comparing to the +ve control group supplementations of the atherogenic diet with either almond or olive oils induced significant reductions (p<0.05) in plasma levels oftotal cholesterol (TC) and LDL-C, VLDL-C, triglycerides (TG), free fatty acids(FFA) levels and TC/HDL ratio.The same was observed for the %oβ- apo ...

  3. Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece

    Energy Technology Data Exchange (ETDEWEB)

    Vekiari, S. A.; Oreopoulou, V.; Kourkaoutas, Y.; Kamoun, N.; Msallem, M.; Psimouli, V.; Arapoglou, D.

    2010-07-01

    Extra virgin olive oil was produced from olives of the two main varieties cultivated in the region of Rhytmaton in the Greek island of Crete named Throumbolia, and Koroneiki. The former is very famous due to the natural way of fruit debittering, while the latter is the most common olive variety cultivated in Northern Greece. The olives were harvested at three successive stages of ripening according to their skin color and the extra virgin olive oil was extracted using an experimental olive oil extraction mill at 30 degree centigrade. Peroxide value, UV absorption, acidity, fatty acid content and total polyphenols were measured and the contents of tyrosol, hydroxytyrosol 3,4- DHPEA-EDA, p-HPEA-EDA and 3,4-DHPEA-EA were determined by HPLC. The sterol fraction and the volatile component profile were determined by GC and SPME GC/MS, respectively. Throumbolia olive oil presented an extremely higher content of {beta}-sitosterol and linoleic acid (n6) in comparison to the Koroneiki variety. The concentration of linoleic acid decreased in olive oils produced from both varieties in contrast to oleic acid which increased at the same time. Furthermore, the content of OH-tyrosol was higher, while the content of 3, 4-DHPEA-EDA and the total polyphenols was lower in Throumbolia olive oil than in olive oil produced from the Koroneiki variety. In general, significant differences were observed in all parameters between the olive oils produced from the two varieties during different stages of maturation. (Author) 41 refs.

  4. Neuroprotective effect of olive oil in the hippocampus CA1 neurons following ischemia: Reperfusion in mice

    Directory of Open Access Journals (Sweden)

    M Zamani

    2013-01-01

    Full Text Available Introduction: Transient global ischemia induces selective, delayed neuronal death of pyramidal neurons in the hippocampal CA1. Oxidative Stress is considered to be involved in a number of human diseases including ischemia. Preliminary studies confirmed reduction of cell death in brain following treatment with antioxidants. Aim: According to this finding, we study the relationship between consumption of olive oil on cell death and memory disorder in brain ischemia. We studied the protective effect of olive oil against ischemia-reperfusion. Material and Methods: Experimental design includes three groups: Intact (n = 8, ischemic control (n = 8 and treatment groups with olive oil (n = 8. The mice treated with olive oil as pre-treatment for a week. Then, ischemia induced by common carotid artery ligation and following the reduction of inflammation [a week after ischemia], the mice post-treated with olive oil. Nissl staining applied for counting necrotic cells in hippocampus CA1. Tunnel kit was used to quantify apoptotic cell death while to short term memory scale, we apply y-maze and shuttle box tests and for detection the rate of apoptotic and treated cell, we used western blotting test for bax and bcl2 proteins. Results: High rate of apoptosis was seen in ischemic group that significantly associated with short-term memory loss. Cell death was significantly lower when mice treated with olive oil. The memory test results were adjusted with cell death results and bax and bcl2 expression in all groups′ comparison. Ischemia for 15 min induced cell death in hippocampus with more potent effect on CA1. Conclusion: Olive oil intake significantly reduced cell death and decreased memory loss.

  5. Olive oil intake and CHD in the European Prospective Investigation into Cancer and Nutrition Spanish cohort.

    Science.gov (United States)

    Buckland, Genevieve; Travier, Noemie; Barricarte, Aurelio; Ardanaz, Eva; Moreno-Iribas, Conchi; Sánchez, María-José; Molina-Montes, Esther; Chirlaque, María Dolores; Huerta, José María; Navarro, Carmen; Redondo, Maria Luisa; Amiano, Pilar; Dorronsoro, Miren; Larrañaga, Nerea; Gonzalez, Carlos A

    2012-12-14

    Olive oil is well known for its cardioprotective properties; however, epidemiological data showing that olive oil consumption reduces incident CHD events are still limited. Therefore, we studied the association between olive oil and CHD in the European Prospective Investigation into Cancer and Nutrition (EPIC) Spanish cohort study. The analysis included 40 142 participants (38 % male), free of CHD events at baseline, recruited from five EPIC-Spain centres from 1992 to 1996 and followed up until 2004. Baseline dietary and lifestyle information was collected using interview-administered questionnaires. Cox proportional regression models were used to assess the relationship between validated incident CHD events and olive oil intake (energy-adjusted quartiles and each 10 g/d per 8368 kJ (2000 kcal) increment), while adjusting for potential confounders. During a 10·4-year follow-up, 587 (79 % male) CHD events were recorded. Olive oil intake was negatively associated with CHD risk after excluding dietary mis-reporters (hazard ratio (HR) 0·93; 95 % CI 0·87, 1·00 for each 10 g/d per 8368 kJ (2000 kcal) and HR 0·78; 95 % CI 0·59, 1·03 for upper v. lower quartile). The inverse association between olive oil intake (per 10 g/d per 8368 kJ (2000 kcal)) and CHD was more pronounced in never smokers (11 % reduced CHD risk (P = 0·048)), in never/low alcohol drinkers (25 % reduced CHD risk (P culinary use of olive oil within the Mediterranean diet to reduce the CHD burden.

  6. Non-Invasive Methodology to Estimate Polyphenol Content in Extra Virgin Olive Oil Based on Stepwise Multilinear Regression.

    Science.gov (United States)

    Martínez Gila, Diego Manuel; Cano Marchal, Pablo; Gómez Ortega, Juan; Gámez García, Javier

    2018-03-25

    Normally the olive oil quality is assessed by chemical analysis according to international standards. These norms define chemical and organoleptic markers, and depending on the markers, the olive oil can be labelled as lampante, virgin, or extra virgin olive oil (EVOO), the last being an indicator of top quality. The polyphenol content is related to EVOO organoleptic features, and different scientific works have studied the positive influence that these compounds have on human health. The works carried out in this paper are focused on studying relations between the polyphenol content in olive oil samples and its spectral response in the near infrared spectra. In this context, several acquisition parameters have been assessed to optimize the measurement process within the virgin olive oil production process. The best regression model reached a mean error value of 156.14 mg/kg in leave one out cross validation, and the higher regression coefficient was 0.81 through holdout validation.

  7. Non-Invasive Methodology to Estimate Polyphenol Content in Extra Virgin Olive Oil Based on Stepwise Multilinear Regression

    Directory of Open Access Journals (Sweden)

    Diego Manuel Martínez Gila

    2018-03-01

    Full Text Available Normally the olive oil quality is assessed by chemical analysis according to international standards. These norms define chemical and organoleptic markers, and depending on the markers, the olive oil can be labelled as lampante, virgin, or extra virgin olive oil (EVOO, the last being an indicator of top quality. The polyphenol content is related to EVOO organoleptic features, and different scientific works have studied the positive influence that these compounds have on human health. The works carried out in this paper are focused on studying relations between the polyphenol content in olive oil samples and its spectral response in the near infrared spectra. In this context, several acquisition parameters have been assessed to optimize the measurement process within the virgin olive oil production process. The best regression model reached a mean error value of 156.14 mg/kg in leave one out cross validation, and the higher regression coefficient was 0.81 through holdout validation.

  8. Quantification of pure refined olive oil adulterant in extra virgin olive oil using diamond cell atr-ftir spectroscopy

    International Nuclear Information System (INIS)

    Kandhro, A.A.; Saleem, R.; Laghari, A.H.; Sultana, R.

    2014-01-01

    The present study depicts spectroscopic method development to deliver a rapid, simple and reproducible quantification of pure refined olive oil (PROO) adulterant in extra virgin olive oil (EVOO) using partial least square (PLS) regression (statistical parameter). Single bounce attenuated total reflectance (SB-ATR) Fourier transform infrared (FTIR) was choice in the developed method. Blended standards of PROO and EVOO were obtained by their weight by weight percentage and the values were used to construct calibration curves for quantification. The optimum regression values (i.e. >0.99) were achieved using the combined frequencies of 3105-2761, 1838-1687, and 1482-440 cm-1 with regression coefficients (R2) 0.99718 and achieved residual mean square error of calibration (RMSEC) 1.40% w/w. To determine the suitability of developed method principal component spectra (PCS) diagnostic was also used. The results of the present study prove that the developed methods reported in preceding studies can be good option for more rapid and accurate determination of PROO adulteration in EVOO. (author)

  9. Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety 'Galega Vulgar'

    Directory of Open Access Journals (Sweden)

    Vaz-Freire, Luís

    2008-09-01

    Full Text Available A metal hammer-decanter (HD olive processing line was compared to a traditional metal hammer-press (HP line, a discontinuous method which, when properly used, yields high-quality virgin olive oils. Galega olives (traditional Portuguese variety were used. Olives were picked at a predetermined maturation stage and plagues and oil content were evaluated before processing. Years, extraction technology, data replicates, and years*extraction, were taken into account and compared using statistical treatment. In spite of significant differences among the results obtained, only acidity was statistically significant and sufficient for classifying the produced olive oil into a lampante category.Se han comparado dos líneas de procesamiento de aceite, utilizando un sistema de prensas (SP o un decantador centrífugo (DC. El procesamiento que recurre al sistema de prensas es un sistema discontinuo que, sin embargo permite obtener aceites vírgenes de gran calidad. Para este estudio se ha utilizado la variedad Portuguesa Galega común. Las aceitunas fueron tratadas contra el ataque de plagas, y recogidas en un punto de maduración predeterminado. Del mismo modo, se evaluó el porcentaje de aceite obtenido de la cosecha. Se han considerado los resultados analíticos teniendo en cuenta la determinación de la influencia de la extracción en el producto final. Este punto ha sido evaluado por medio de un tratamiento estadístico. Aunque se han observado diferencias significativas entre los resultados de algunos de los parámetros analizados, sólo las diferencias verificadas en el grado de acidez son susceptibles de modificar la clasificación final del aceite, situándolo en la categoría lampante.

  10. Biosensor immunoassay for traces of hazelnut protein in olive oil

    NARCIS (Netherlands)

    Bremer, M.G.E.G.; Smits, N.G.E.; Haasnoot, W.

    2009-01-01

    The fraudulent addition of hazelnut oil to more expensive olive oil not only causes economical loss but may also result in problems for allergic individuals as they may inadvertently be exposed to potentially allergenic hazelnut proteins. To improve consumer safety, a rapid and sensitive direct

  11. Valorization of solid waste products from olive oil industry as potential adsorbents for water pollution control--a review.

    Science.gov (United States)

    Bhatnagar, Amit; Kaczala, Fabio; Hogland, William; Marques, Marcia; Paraskeva, Christakis A; Papadakis, Vagelis G; Sillanpää, Mika

    2014-01-01

    The global olive oil production for 2010 is estimated to be 2,881,500 metric tons. The European Union countries produce 78.5% of the total olive oil, which stands for an average production of 2,136,000 tons. The worldwide consumption of olive oil increased of 78% between 1990 and 2010. The increase in olive oil production implies a proportional increase in olive mill wastes. As a consequence of such increasing trend, olive mills are facing severe environmental problems due to lack of feasible and/or cost-effective solutions to olive-mill waste management. Therefore, immediate attention is required to find a proper way of management to deal with olive mill waste materials in order to minimize environmental pollution and associated health risks. One of the interesting uses of solid wastes generated from olive mills is to convert them as inexpensive adsorbents for water pollution control. In this review paper, an extensive list of adsorbents (prepared by utilizing different types of olive mill solid waste materials) from vast literature has been compiled, and their adsorption capacities for various aquatic pollutants removal are presented. Different physicochemical methods that have been used to convert olive mill solid wastes into efficient adsorbents have also been discussed. Characterization of olive-based adsorbents and adsorption mechanisms of various aquatic pollutants on these developed olive-based adsorbents have also been discussed in detail. Conclusions have been drawn from the literature reviewed, and suggestions for future research are proposed.

  12. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.

    Science.gov (United States)

    Chiou, A; Salta, F N; Kalogeropoulos, N; Mylona, A; Ntalla, I; Andrikopoulos, N K

    2007-10-01

    Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.

  13. Normal endothelial function after meals rich in olive or safflower oil previously used for deep frying.

    Science.gov (United States)

    Williams, M J; Sutherland, W H; McCormick, M P; Yeoman, D; de Jong, S A; Walker, R J

    2001-06-01

    Polyunsaturated fats are more susceptible to oxidation during heating than monounsaturated fats but their effects on endothelial function when heated are unknown. The aim of this study was to compare the effect of meals rich in heat-modified safflower and olive oils on postprandial flow-mediated endothelium-dependent dilation (EDD) in healthy men. Flow-mediated EDD and glyceryltrinitrate-induced endothelium-independent dilation of the brachial artery were investigated in 14 subjects before and 4 hours after meals rich in olive oil and safflower oil used hourly for deep-frying for 8 hours in a double-blind crossover study design. There were high levels of lipid oxidation products (peroxides and carbonyls) in both heated oils. Plasma triglycerides were markedly increased at 4 hours after heated olive oil (1.26 +/- 0.43 vs 2.06 +/- 0.97 mmol/L) and heated safflower oil (1.44 +/- 0.63 vs 1.99 +/- 0.88 mmol/L). There was no change in EDD between fasting and postprandial studies and the response during the postprandial period was not significantly (p = 0.51) different between the meals (heated olive oil: 4.9 +/- 2.2% vs 4.9 +/- 2.5%; heated safflower oil: 5.1 +/- 3.1% vs 5.6 +/- 3.4%). Meals rich in olive and safflower oils previously used for deep frying and containing high levels of lipid oxidation products increase postprandial serum triglycerides without affecting endothelial function. These findings suggest that relatively short-term use of these vegetable oils for frying may not adversely affect postprandial endothelial function when foods containing the heat-modified oils are consumed.

  14. Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.

    Science.gov (United States)

    Reboredo-Rodríguez, P; González-Barreiro, C; Cancho-Grande, B; Fregapane, G; Salvador, M D; Simal-Gándara, J

    2015-06-01

    The current trend of the olive oil market is the production of high quality extra from traditional minor olive varieties with peculiar and differentiated characteristics (especially with respect to the aromatic and phenolic composition). In this way, the interest of Galician oil producers (NW Spain) in recovering old autochthonous Local olive fruits has increased substantially in recent years. In order to investigate the potential of the Local olives by either producing high quality monovarietal oils or mixing with the most widespread olives in Galicia (Arbequina and Picual cv.), quality indices, and fatty acid composition as well as volatile and phenolic profiles were determined and compared. All EVOOs studied in this work can be considered as "extra virgin olive oil" due to quality indices fell within the ranges established in legislation. Picual and Local olive oils as well as those resulting from their co-crushing reach values which are required by EU legislation to add the specific health claim on the oil label. Co-crushing Picual:Local (80:20) provided a significant enhancement of grass and apple nuances and a decrease of banana notes with respect to Picual oils. The co-crushing process improved sensory and health properties of Picual extra virgin olive oils. The effect of co-crushing on phenolics, ester volatiles and banana nuances cannot be easily modulated, contrary to quality indices and fatty acid composition, both changing linearly in strict correlation with the fruit mass ratio. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Rapid screening of fatty acid alkyl esters in olive oils by time domain reflectometry.

    Science.gov (United States)

    Berardinelli, Annachiara; Ragni, Luigi; Bendini, Alessandra; Valli, Enrico; Conte, Lanfranco; Guarnieri, Adriano; Toschi, Tullia Gallina

    2013-11-20

    The main aim of the present research is to assess the possibility of quickly screening fatty acid alkyl esters (FAAE) in olive oils using time domain reflectometry (TDR) and partial least-squares (PLS) multivariate statistical analysis. Eighteen virgin olive oil samples with fatty acid alkyl ester contents and fatty acid ethyl ester/methyl ester ratios (FAEE/FAME) ranging from 3 to 100 mg kg(-1) and from 0.3 to 2.6, respectively, were submitted to tests with time domain resolution of 1 ps. The results obtained in test set validation demonstrated that this new and fast analytical approach is able to predict FAME, FAEE, and FAME + FAEE contents with R(2) values of 0.905, 0.923, and 0.927, respectively. Further measurements on mixtures between olive oil and FAAE standards confirmed that the prediction is based on a direct influence of fatty acid alkyl esters on the TDR signal. The suggested technique appeared potentially suitable for monitoring one of the most important quality attribute of the olive oil in the extraction process.

  16. Leaf biochemical responses and fruit oil quality parameters in olive plants subjected to airborne metal pollution.

    Science.gov (United States)

    Fourati, Radhia; Scopa, Antonio; Ben Ahmed, Chedlia; Ben Abdallah, Ferjani; Terzano, Roberto; Gattullo, Concetta Eliana; Allegretta, Ignazio; Galgano, Fernanda; Caruso, Marisa Carmela; Sofo, Adriano

    2017-02-01

    This study was carried out in two olive orchards (Olea europaea L., cv. Chemlali) located in a polluted area near a fertilizers factory and in a control unpolluted site, managed with similar cultivation techniques. The aim was to investigate the physiological and biochemical responses of polluted plants (PP), exposed to atmospheric metal contamination (Cd, Cu, Fe, Mn, Ni and Pb) as compared to control plants (CP). Leaves, roots and fruits of PP showed a depression of their non-enzymatic and enzymatic antioxidant defences and a disruption of their hormonal homeostasis. The anomalous physiological status of PP was also demonstrated by the lower values of pigments in leaves and fruits, as compared to CP. Atmospheric metals negatively affected olive oil chemical and sensory quality. However, despite metal deposition on fruit surfaces, the accumulation of potentially toxic metals in olive oil was negligible. Considering that olive oil is an important food product worldwide and that many productive olive orchards are exposed to several sources of pollution, this work could contribute to clarify the effects of atmospheric metal pollution on olive oil quality and its potential toxicity for humans. Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. Effect Of Dried Olive Oil By-Product Supplementation To Ration On The Performance Of Local Ewes And Their Lambs

    International Nuclear Information System (INIS)

    Mustafa, M.M.M.

    2011-01-01

    The effects of dried olive oil by-products (0, 15 and 30% replacement) on the performance of lactating local ewes and their lambs are the main object of this study. Biochemical, physiological and toxicological aspects, and the safety environmental clearance and fed supplementation of olive oil by-products in ewes feeding are also studied. Moreover, the economic value of olive oil by-products replacement in addition may participate partially in ruminant feeding in Egypt. In the present study, twenty four local dairy ewes at the end of pregnancy (1 weeks before parturition) were used in the 3 experimental diets with 0, 15 and 30% olive oil by-products supplementation and prolonged after weaning and during suckling period (8 weeks after lambing). The 1st lactating lambs of ewes was supplemented with 15% olive oil by-products, the 2nd lactating lambs of ewes supplemented with 30% olive oil by-products and the 3rd lactating lambs of ewes served as control. The results showed that the performance of both ewes and their lambs during the experimental period was improved. It can be concluded that olive oil by-products can partially replace sugar beet pulp in diets of growing and lactating ruminants

  18. Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil

    Directory of Open Access Journals (Sweden)

    Serife Cevik

    Full Text Available ABSTRACT Optimization of major aroma compounds in olive oils produced from fruits at three maturity stages wasstudied. A central composite design was used for the optimization of malaxation conditions of temperature and times, each at five levels with 13 runs including five central points. The responses of interest were trans-2-hexenal and hexanal, which were investigated and their contents were optimized. A full quadratic second order regression model including the linear, quadratic, and two factor interaction effects was proposed to explain the variation in the contents of target compounds depending on the malaxation conditions. Adequacies of models were evaluated by checking regression coefficients for each model. Models were found to work with high success for trans-2-hexenal prediction for oils from fruits at both purple and black stages, whereas the model for hexanalwas only in black stage oil. Their regression coefficients were higher than 0.86. Influences of time and temperature for the malaxation process were found to be significant for the transition of major aroma compounds from the fruit matrix to olive oil. The optimum conditions of temperature and time pairs to maximize trans-2-hexenal and hexanal was found to be 23°C/31 minutes for black olive and to maximize only trans-2-hexenal was also 29°C/41 minutes for purple olive.

  19. Preparation and characterization of carbons from β-cyclodextrin dehydration and from olive pomace activation and their application for boron

    Directory of Open Access Journals (Sweden)

    Mouna Jaouadi

    2017-11-01

    Full Text Available An activated carbon was prepared by phosphoric activation of olive pomace and further oxidation by nitric acid. Another carbon was obtained from β-cyclodextrin dehydration in concentrated sulfuric acid. A composite of the oxidized activated carbon and the carbon from β-cyclodextrin was prepared. The four materials were characterized by N2 adsorption–desorption measurements, X-ray diffraction, infrared and Raman spectroscopies, elemental analysis, “Boehm” titration and measurements of pH of the point zero charge. The obtained adsorbents were tested for boron adsorption in aqueous solution. Despite their lowest specific surface areas, the composite carbon and the amorphous carbon from cyclodextrin dehydration showed the highest boron adsorption uptake (1.41 and 1.68 mg·g−1 compared to the raw (1.05 mg·g−1 and oxidized (0.95 mg·g−1 activated carbons. The surface chemistry particularly rich in phenolic groups was responsible for the high boron adsorption uptake of the carbon composite and the amorphous carbon, both prepared through cyclodextrin dehydration.

  20. Radioiodination of olive oil VIA iodinemonochloride and chloramine-T in organic medium

    International Nuclear Information System (INIS)

    Elwetery, A.S.; Elbayoumy, S.; Elgarhy, M.

    1992-01-01

    Olive oil is one of the neutral oils, composed of many fatty acids, some are saturated while others are unsaturated. This paper reports the results of comparative radioiodination study performed using iodine mono chloride I CI and chloramine-T as oxidising agents in organic solvents. On labelling using 125 I Cl in different solvents, benzene, petroleum ether, diethyl ether and n-heptane a yield of > 70% was found in case of diethyl ether within 5 minutes for olive oil while it was 80% for oleic acid under the same conditions. In case of benzene as a solvent the labelling yield was reached a maximum labelling of 37% and > 43% for olive oil and oleic acid respectively within 60 minutes after which labelling decreased with time. So benzene was chosen as the solvent for labelling of oleic acid using commercial 125 I Cl to compare with I CI prepared in the laboratory. Using unpurified commercial 125 I CI as labelling agent a yield of 65% was reached within 15 minutes while purified commercial I CI gave ∼ 40% after 15 minutes and 22% using the prepared 125 I CI. This reduction in the yield in case of purified I CI indicates that other iodine species I 2 , I - 3 and I OH plays great role in the labelling process depending on the medium used. Further studies were carried out using method for labelling olive oil as well as oleic acid in organic solvents n-heptane, benzene, acetone and methyl n-butyl ketone (MnBK) at a temperature just below the boiling point of each solvent. A maximum labelling yield of 28% for olive oil in the n-heptane solvent against 50% labelling yield of oleic acid under the same conditions of solvent, temperature and reaction time. Using actions as solvent it was found that the labelling yield decreases with reaction time.4 fig

  1. Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain.

    Science.gov (United States)

    Reboredo-Rodríguez, P; González-Barreiro, C; Cancho-Grande, B; Simal-Gándara, J

    2014-12-01

    Systematic studies of physico-chemical and stability-related properties, and chemical composition, of extra virgin olive oils (EVOOs) obtained from drupes cropped in specific regions are of special agricultural interest. This is particularly so with new production areas, where careful selection of the most suitable olive varieties for EVOO production is required. This paper reports the first comprehensive chemical characterisation of EVOOs obtained from three different olive varieties (viz., Picual, Morisca and Manzanilla de Sevilla) grown in a new cultivation area in Galicia (NW Spain). The Morisca variety was that providing the highest industrial oil yield (21%). However, the three types of EVOO exhibited no statistically significant differences in standard quality-related indices other than acidity. Morisca EVOO was that with the lowest content in oleic acid (mean=68%) and highest content in linoleic acid (mean=13%). Also, Morisca EVOO exhibited the highest sterol levels (mean=1,616 mg/kg) and Picual EVOO the lowest (mean=1,160 mg/kg). Picual EVOO contained greater amounts of the phenolic compounds luteolin and pinoresinol than both Morisca and Manzanilla de Sevilla EVOOs. Finally, Manzanilla de Sevilla EVOO exhibited differential attributes, with banana and olive fruit aromatic series prevailing predominantly over bitter-like, pungent-like and leaf series. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils.

    Science.gov (United States)

    Valli, Enrico; Bendini, Alessandra; Popp, Martin; Bongartz, Annette

    2014-08-01

    Sensory analysis is a crucial tool for evaluating the quality of extra virgin olive oils. One aim of such an investigation is to verify if the sensory attributes themselves - which are strictly related to volatile and phenolic compounds - may permit the discrimination of high-quality products obtained by olives of different cultivars and/or grown in various regions. Moreover, a crucial topic is to investigate the interdependency between relevant parameters determining consumer acceptance and objective sensory characteristics evaluated by the panel test. By statistically analysing the sensory results, a grouping - but not discriminatory - effect was shown for some cultivars and some producing areas. The preference map shows that the most appreciated samples by consumers were situated in the direction of the 'ripe fruity' and 'sweet' axis and opposite to the 'bitter' and 'other attributes' (pungent, green fruity, freshly cut grass, green tomato, harmony, persistency) axis. Extra virgin olive oils produced from olives of the same cultivars and grown in the same areas shared similar sensorial attributes. Some differences in terms of expectation and interpretation of sensory characteristics of extra virgin olive oils might be present for consumers and panellists: most of the consumers appear unfamiliar with positive sensorial attributes, such as bitterness and pungency. © 2013 Society of Chemical Industry.

  3. Labelling of olive oil with radioactive iodine and radioactive technetium

    International Nuclear Information System (INIS)

    Al-Dayel, O.A.F.

    1988-03-01

    Investigates labelling of olive oil with 125 iodine and with the radioactive 99mTC. A radio analytical study for 99Mo-99mTC generator is also presented. Iodine monochloride and chlormine-T methods are used for labelling olive oil and oleic acid with radioactive iodine. Diethyl ether, benzene and n-heptane have been used as solvents, with diethyl ether giving best results using iodine monochloride method. Infrared spectroscopic studies show that labelling took place at the double bond. Use of milked 99mTc gave very low yield only. A fairly higher labelling yield was achieved when 20 mg of tin chloride has been added in acetone medium than diethyl ether medium. Thin layer chromatography and paper chromatography technique were used as quality control systems. The labelled oil can be used for diagnostic and study purposes. 140 Ref

  4. Treatment technologies of liquid and solid wastes from two-phase olive oil mills

    Directory of Open Access Journals (Sweden)

    Rincón, Bárbara

    2006-03-01

    Full Text Available Over the last 10 years the manufacture of olive oil has undergone important evolutionary changes in the equipment used for the separation of olive oil from the remaining components. The latest development has been the introduction of a two-phase centrifugation process in which a horizontally-mounted centrifuge is used for a primary separation of the olive oil fraction from the vegetable solid material and vegetation water. Therefore, the new two-phase olive oil mills produce three identifiable and separate waste streams. These are: 1 the wash waters from the initial cleansing of the fruit; 2 the wash waters from the secondary centrifuge and 3 the aqueous solid residues from the primary centrifugation. As well as offering process advantages they also reduce the water consumption of the mill. The introduction of this technology was carried out in 90% of Spanish olive oil factories. Therefore, the new twophase olive mill effluents (TPOME are made up of the mixture of effluents (1 and (2, the total volume of TPOME generated being around 0.25 l/kg of olives processed. In addition, the solid residue (two-phase olive pomace, TPOP has a high organic matter concentration giving an elevated polluting load and it cannot be easily handled by traditional technology which deals with the conventional three-phase olive cake.So, this paper aims to report the main features and characteristics of TPOME, and of TPOP, as compared to the classical olive mill wastewater (OMW and olive cake derived from the three-phase manufacturing process. The advantages and disadvantages of the two-phase decanting process will be summarized. Among the treatments reported for TPOME, aerobic processes in completely mixed and activated sludge reactor showed high COD removal efficiencies. Kinetic constants of the aerobic processes were also compared at different operational conditions. The report also includes the following findings: assays of anaerobic digestion of wastewaters from the

  5. Analysis of fatty acids in Ghee and olive oil and their probable causal effect in lipoid pneumonia

    Directory of Open Access Journals (Sweden)

    Zein Mirghani

    2010-11-01

    Full Text Available Aim: To analyze and identify the fatty acids found in homemade ghee and in olive oil and compare those to fatty acids found in bronchoalevolar lavage of children with lipoid pneumonia.Methods: The fatty acids found in homemade fat ”Ghee” and olive oil were analyzed by gas chromatography. Methyl ester derivatives suitable for GC analysis were prepared directly from olive oil or from Ghee using anhydrous methanolic-HCl. Bronchoscopy and bronchoalevolar lavage was performed in eight children aged between 2 and 4 years, all with history of using homemade ghee and/or olive oil in the recumbent position.Results: The analysis of fatty acids in Ghee and olive oil show similar gas chromatographic pattern as those of bronchoalevolar lavage.Conclusion: The three fatty acids responsible for the deleterious effects of lipoid pneumonia were identified. Lipoid pneumonia should be one of the differentials diagnosis in children  presenting with respiratory distress. (Med J Indones 2010; 19:252-7Keywords: Bronchoalevolar lavage, gas chromatography, Ghee, methyl esters, lipoid pneumonia

  6. Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL

    DEFF Research Database (Denmark)

    de la Torre-Carbot, Karina; Chávez-Servín, Jorge L; Jaúregui, Olga

    2010-01-01

    In human LDL, the bioactivity of olive oil phenols is determined by the in vivo disposition of the biological metabolites of these compounds. Here, we examined how the ingestion of 2 similar olive oils affected the content of the metabolic forms of olive oil phenols in LDL in men. The oils differed...... in phenol concentrations as follows: high (629 mg/L) for virgin olive oil (VOO) and null (0 mg/L) for refined olive oil (ROO). The study population consisted of a subsample from the EUROLIVE study and a randomized controlled, crossover design was used. Intervention periods lasted 3 wk and were preceded...... acids (P olive oil modulates the phenolic metabolite content in LDL after sustained...

  7. Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils.

    Science.gov (United States)

    Reboredo-Rodríguez, P; González-Barreiro, C; Cancho-Grande, B; Simal-Gándara, J

    2014-09-01

    The influence of olive paste preparation conditions on the standard quality parameters, as well as volatile profiles of extra virgin olive oils (EVOOs) from Morisca and Manzanilla de Sevilla cultivars produced in an emerging olive growing area in north-western Spain and processed in an oil mill plant were investigated. For this purpose, two malaxation temperatures (20/30 °C), and two malaxation times (30/90 min) selected in accordance with the customs of the area producers were tested. The volatile profile of the oils underwent a substantial change in terms of odorant series when different malaxation parameters were applied. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Protective effects of hydroxytyrosol-supplemented refined olive oil in animal models of acute inflammation and rheumatoid arthritis.

    Science.gov (United States)

    Silva, S; Sepodes, B; Rocha, J; Direito, R; Fernandes, A; Brites, D; Freitas, M; Fernandes, E; Bronze, M R; Figueira, M E

    2015-04-01

    Virgin olive oil is the primary source of fat in the Mediterranean diet, and its beneficial health effects have been related with oleic acid and phenolic compounds content. Hydroxytyrosol, a typical virgin olive oil phenolic compound, has beneficial antioxidant and anti-inflammatory properties as previously reported. The aim of this study was to evaluate the effect of hydroxytyrosol-supplemented refined olive oil at 0.5 and 5 mg/kg in a rodent model of rheumatoid arthritis. Rheumatoid arthritis was induced by intradermic administration, in male Wistar rats, of Freund's adjuvant with collagen type II on days 1 and 21. Hydroxytyrosol-supplemented refined olive oils were administrated by gavage from day 23 until day 35. The treatment at 5-mg/kg dose significantly decreased paw edema (P<.01), histological damage, cyclooxygenase-2 and inducible nitric oxide synthase expression, and markedly reduced the degree of bone resorption, soft tissue swelling and osteophyte formation, improving articular function in treated animals. Acute inflammation, induced by carrageenan, was also evaluated for hydroxytyrosol-supplemented refined olive oils at 0.5 and 5 mg/kg. Both doses significantly reduced paw edema (P<.001). Our results suggest that the supplementation of refined olive oil with hydroxytyrosol may be advantageous in rheumatoid arthritis with significant impact not only on chronic inflammation but also on acute inflammatory processes. Copyright © 2015 Elsevier Inc. All rights reserved.

  9. The use of IRMS, (1)H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils.

    Science.gov (United States)

    Camin, Federica; Pavone, Anita; Bontempo, Luana; Wehrens, Ron; Paolini, Mauro; Faberi, Angelo; Marianella, Rosa Maria; Capitani, Donatella; Vista, Silvia; Mannina, Luisa

    2016-04-01

    Isotope Ratio Mass Spectrometry (IRMS), (1)H Nuclear Magnetic Resonance ((1)H NMR), conventional chemical analysis and chemometric elaboration were used to assess quality and to define and confirm the geographical origin of 177 Italian PDO (Protected Denomination of Origin) olive oils and 86 samples imported from Tunisia. Italian olive oils were richer in squalene and unsaturated fatty acids, whereas Tunisian olive oils showed higher δ(18)O, δ(2)H, linoleic acid, saturated fatty acids β-sitosterol, sn-1 and 3 diglyceride values. Furthermore, all the Tunisian samples imported were of poor quality, with a K232 and/or acidity values above the limits established for extra virgin olive oils. By combining isotopic composition with (1)H NMR data using a multivariate statistical approach, a statistical model able to discriminate olive oil from Italy and those imported from Tunisia was obtained, with an optimal differentiation ability arriving at around 98%. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Influence of the fruit's ripeness on virgin olive oil quality.

    Science.gov (United States)

    Franco, Ma Nieves; Sánchez, Jacinto; De Miguel, Concepción; Martínez, Manuel; Martín-Vertedor, Daniel

    2015-01-01

    Virgin Olive Oil (VOO) is a product much demanded by consumers looking for the highest quality and certain traits considered to be typical of the Mediterranean area. The olive fruit's properties and the industry-regulated physicochemical and sensory parameters of seven cultivars were evaluated during the ripening process. In general, the oil percentage in both the wet and dry material increased for all the cultivars from the green to the spotted stages of maturation, and they stayed constant statistically until the ripe stage with just a few exceptions. The lowest oil content was observed in the Manzanilla Cacereña cultivar in all stages of maturation. The cultivars that presented the lowest oil yields in the Abencor system were Manzanilla Cacereña and Carrasqueña, and the highest Corniche. In general, all the cultivars except one presented good behaviour during the mixing process, the exception being Manzanilla Cacereña which presented the lowest values of the extractability percentage. The moisture content of the olives presented a common pattern, increasing from the green to the spotted stage, with the differences being significant in the Corniche, Picual, and Verdial de Badajoz cultivars. All the oils analysed were classified into the "extra virgin" category according to the results for the regulated parameters. The fruity, bitter, and pungent attributes decreased during ripening in all the cultivars studied. In the green stage of maturation, Arbequina had the least intensity of bitterness and pungency, but there were no significant differences among cultivars in the fruity attribute.

  11. The effect of personality traits on consumers' preferences for extra virgin olive oil

    OpenAIRE

    Yangui, Ahmed; Costa Font, Montserrat; Gil Roig, José María

    2016-01-01

    The aim of this paper is to investigate the role of psychological factors on building the consumer's behavioral decision process towards extra virgin olive oil, with special attention paid to the organic attribute. The paper hypothesises that differences in consumers' personality traits, such as food-related personality traits, purchasing habits and lifestyles, affect consumers' preferences for extra virgin olive oil. The methodological framework is based on the specification of an extended h...

  12. Extra virgin olive oil rich in polyphenols modulates VEGF-induced angiogenic responses by preventing NADPH oxidase activity and expression.

    Science.gov (United States)

    Calabriso, Nadia; Massaro, Marika; Scoditti, Egeria; D'Amore, Simona; Gnoni, Antonio; Pellegrino, Mariangela; Storelli, Carlo; De Caterina, Raffaele; Palasciano, Giuseppe; Carluccio, Maria Annunziata

    2016-02-01

    Previous studies have shown the antiinflammatory, antioxidant and antiangiogenic properties by pure olive oil polyphenols; however, the effects of olive oil phenolic fraction on the inflammatory angiogenesis are unknown. In this study, we investigated the effects of the phenolic fraction (olive oil polyphenolic extract, OOPE) from extra virgin olive oil and related circulating metabolites on the VEGF-induced angiogenic responses and NADPH oxidase activity and expression in human cultured endothelial cells. We found that OOPE (1-10 μg/ml), at concentrations achievable nutritionally, significantly reduced, in a concentration-dependent manner, the VEGF-induced cell migration, invasiveness and tube-like structure formation through the inhibition of MMP-2 and MMP-9. OOPE significantly (Pextra virgin olive oil, with high polyphenol content, decreased VEGF-induced NADPH oxidase activity and Nox4 expression, as well as, MMP-9 expression, as compared with fasting control serum. Overall, native polyphenols and serum metabolites of extra virgin olive oil rich in polyphenols are able to lower the VEGF-induced angiogenic responses by preventing endothelial NADPH oxidase activity and decreasing the expression of selective NADPH oxidase subunits. Our results provide an alternative mechanism by which the consumption of olive oil rich in polyphenols may account for a reduction of oxidative stress inflammatory-related sequelae associated with chronic degenerative diseases. Copyright © 2015 Elsevier Inc. All rights reserved.

  13. Sensory analysis and volatile compounds of olive oil (cv. Cobrancosa) from different irrigation regimes

    Energy Technology Data Exchange (ETDEWEB)

    Fernandes-Silva, A. A.; Falco, V.; Correia, C. M.; Villalobos, F. J.

    2013-05-01

    The aim of this study was to assess the effect of different irrigation strategies on the sensory quality of virgin olive oil VOO) from the cv. cobrancosa- integrated into a protected denomination of origin of Azeite de Tras-os-Montes in the Northeast of Portugal. Three irrigation treatments were applied: (T2)-full irrigation, which received a seasonal water equivalent of 100% of the estimated crop evapotranspiration (ET{sub c}), (T1)-continuous deficit irrigation (30% ETc) and (T0)- rainfed treatment. Data were collected from two consecutive crop years (2005-2006). Olive oil samples were analyzed for volatiles by GC-MS and the results compared with sensory evaluation data. Total volatile compounds tended to decrease with the amount of water applied. The characteristics pungent and bitter were more pronounced in olive oils from T0 and T1, which had higher polyphenolic concentrations, with a strong positive relationship with this variable and the bitter attribute. The Principal Components Analysis clearly separates the three olive oils from 2005, the driest year, and aggregates into a single group the three samples from 2006, suggesting no effect of irrigation on volatile compounds in years with a rainy spring and a marked effect in years with severe drought, suggesting that the effect of the trees’ water status on these variables occurs throughout the crop season and not just during the oil accumulation phase. In general, olive oil from the cv. Cobrançosa is more bitter than pungent and has a typical nutty sensory attribute shown by a strong positive relationship between benzaldehyde and the sensory notes of almonds and nuts. (Author) 34 refs.

  14. Morphological and Molecular Characterization of Bova Olive Cultivar and Aroma Fingerprint of Its Oil

    Directory of Open Access Journals (Sweden)

    Marin Krapac

    2014-01-01

    Full Text Available This interdisciplinary study aims to contribute to the characterization of Istrian (Croatia olive cultivars and oil, giving for the first time the morphological and genetic profile of Bova cultivar, and chemical and sensorial characteristics of its oil. Morphological features of Bova cv. were determined according to the International Olive Council methodology, while molecular characterization was performed using eleven microsatellite markers. Bova cultivar was morphologically and genetically different from other described Istrian olive cultivars. The microsatellite profile of Bova was also unique when compared to more than 200 different Italian genotypes using the same set of markers. In order to characterize the oil from Bova cv., fruits from three trees at the same ripening stage were harvested and processed separately under the same conditions. Volatile composition of the obtained oil samples was determined using solid-phase microextraction with gas chromatography/mass spectrometry. About 50 volatiles were detected, mostly hydrocarbons (34.69 % of total peak area, followed by aldehydes (25.80 %, alcohols (22.24 %, ketones (8.76 %, organic acids (4.08 %, terpenes (2.10 %, esters (2.18 % and furans (0.26 %. Bova oil was rich in total C6 (39.87 % and C5 volatiles (13.85 %, biogenerated through the lipoxygenase pathway. The most prevalent volatile compound was C6 aldehyde E-2-hexenal. Quantitative descriptive sensory analysis of the investigated olive oil samples was carried out by a sensory panel. The sensory profile was characterized by medium intensities of olive fruity, green leaves and grass, light tomato and aromatic herbs flavours with mild apple and other ripe fruit notes. The taste was characterized by medium to strong bitterness, followed by medium pungency and mild sweetness.

  15. Influence of harvest time on the composition and quality of Rosinjola cultivar virgin olive oils

    Directory of Open Access Journals (Sweden)

    Olivera Koprivnjak

    2012-01-01

    Full Text Available The aim of this investigation was to determine the influence of Rosinjola cultivar fruits harvest time on oil content in olive pastes and on composition and quality of obtained oils. In the late harvest time the higher value of oil in the dry matter of olive paste was determined than in the early harvest time, but the late harvest negatively affected oil quality parameters. The proportion of oleic acid decreased slightly in the late harvest time and linoleic acid increased. The ratio of oleic/linoleic acid, total phenols and ortho-diphenols, as well as bitterness index and antioxidant capacity decreased in the oil obtained from black fruit. Late harvest time influenced the decrease in chlorophyll and carotenoid content and color parameter values (a*, b* and C in obtained oils, but lightness (L* increased. The concentration of volatiles responsible for positive odour of Rosinjola oils decreased, except for aldehydes which increased slightly. Sensory score of oil obtained from the late harvest time decreased, as well as intensities of sensory characteristics olive fruity, apple, green grass, bitter and pungent, while the intensities of characteristics sweet and ripe fruits increased. Oils obtained in the early harvest time were described as harmonious and astringent with pronounced green odour notes, and oils obtained in the late harvest time as overripe and without freshness. The obtained results are important for optimal harvest time determination and understanding the potential of Rosinjola cultivar for production of high quality virgin olive oil with targeted and specific characteristics.

  16. Distribution of dimorphic yeast species in commercial extra virgin olive oil.

    Science.gov (United States)

    Zullo, B A; Cioccia, G; Ciafardini, G

    2010-12-01

    Recent microbiological research has demonstrated the presence of a rich microflora mainly composed of yeasts in the suspended fraction of freshly produced olive oil. Some of the yeasts are considered useful as they improve the organoleptic characteristics of the oil during preservation, whereas others are considered harmful as they can damage the quality of the oil through the hydrolysis of the triglycerides. However, some dimorphic species can also be found among the unwanted yeasts present in the oil, considered to be opportunistic pathogens to man as they have often been isolated from immunocompromised hospital patients. Present research demonstrates the presence of dimorphic yeast forms in 26% of the commercial extra virgin olive oil originating from different geographical areas, where the dimorphic yeasts are represented by 3-99.5% of the total yeasts. The classified isolates belonged to the opportunistic pathogen species Candida parapsilosis and Candida guilliermondii, while among the dimorphic yeasts considered not pathogenic to man, the Candida diddensiae species was highlighted for the first time in olive oil. The majority of the studied yeast strains resulted lipase positive, and can consequently negatively influence the oil quality through the hydrolysis of the triglycerides. Furthermore, all the strains showed a high level of affinity with some organic solvents and a differing production of biofilm in "vitro" corresponded to a greater or lesser hydrophobia of their cells. Laboratory trials indicated that the dimorphic yeasts studied are sensitive towards some components of the oil among which oleic acid, linoleic acid and triolein, whereas a less inhibiting effect was observed with tricaprilin or when the total polyphenols extracted from the oil were used. The observations carried out on a scanning electron microscope (SEM), demonstrated the production of long un-branched pseudohyphae in all the tested dimorphic yeasts when cultivated on nutrient

  17. Ozone-Induced Vascular Contractility and Pulmonary Injury Are Differentially Impacted by Diets Enriched With Coconut Oil, Fish Oil, and Olive Oil.

    Science.gov (United States)

    Snow, Samantha J; Cheng, Wan-Yun; Henriquez, Andres; Hodge, Myles; Bass, Virgina; Nelson, Gail M; Carswell, Gleta; Richards, Judy E; Schladweiler, Mette C; Ledbetter, Allen D; Chorley, Brian; Gowdy, Kymberly M; Tong, Haiyan; Kodavanti, Urmila P

    2018-05-01

    Fish, olive, and coconut oil dietary supplementation have several cardioprotective benefits, but it is not established if they protect against air pollution-induced adverse effects. We hypothesized that these dietary supplements would attenuate ozone-induced systemic and pulmonary effects. Male Wistar Kyoto rats were fed either a normal diet, or a diet supplemented with fish, olive, or coconut oil for 8 weeks. Animals were then exposed to air or ozone (0.8 ppm), 4 h/day for 2 days. Ozone exposure increased phenylephrine-induced aortic vasocontraction, which was completely abolished in rats fed the fish oil diet. Despite this cardioprotective effect, the fish oil diet increased baseline levels of bronchoalveolar lavage fluid (BALF) markers of lung injury and inflammation. Ozone-induced pulmonary injury/inflammation were comparable in rats on normal, coconut oil, and olive oil diets with altered expression of markers in animals fed the fish oil diet. Fish oil, regardless of exposure, led to enlarged, foamy macrophages in the BALF that coincided with decreased pulmonary mRNA expression of cholesterol transporters, cholesterol receptors, and nuclear receptors. Serum microRNA profile was assessed and demonstrated marked depletion of a variety of microRNAs in animals fed the fish oil diet, several of which were of splenic origin. No ozone-specific changes were noted. Collectively, these data indicate that although fish oil offered vascular protection from ozone exposure, it increased pulmonary injury/inflammation and impaired lipid transport mechanisms resulting in foamy macrophage accumulation, demonstrating the need to be cognizant of potential off-target pulmonary effects that might offset the overall benefit of this vasoprotective supplement.

  18. Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil

    Directory of Open Access Journals (Sweden)

    Peri, Claudio

    1994-04-01

    Full Text Available The main conclusions of the FLAIR project can be summarized as follows:
    1. The sensory wheel set up by the FLAIR team is proposed as a European standard to evaluate the sensory profile of extra virgin olive oil.
    2. Preference studies demonstrate that the sensory profile of extra virgin olive oil should be optimized as a function of consumer expectations. Once a sensory profile has been selected, it must be used as a reference for product standardization.
    3. Sensory analysis cannot be used as a legal tool for evaluating the quality or the origin of extra virgin olive oils. It is suggested that a sensory test can only be used as a legal tool if it is applied to assess the absence of defects. This implies a modification of the COI test.
    4. The Good Manufacturing Practices set up by the Flair team are proposed as a European standard for process control and quality system certification.
    5. Nutritional studies demonstrate that extra virgin olive oil has a noticeable in vivo antioxidant activity. This activity is related to the tocopherols and phenols content of oil and is highly varietydependent.

  19. Solid carbon dioxide to promote the extraction of extra-virgin olive oil

    Energy Technology Data Exchange (ETDEWEB)

    Zinnai, A.; Venturi, F.; Quartacci, V.F.; Sanmartin, C.; Favati, F.; Andrich, G.

    2016-07-01

    The use of solid carbon dioxide (dry ice) as a cryogen is widespread in the food industry to produce high quality wines, rich in color and perfumes. The direct addition of carbon dioxide to olives in the solid state before milling represents a fundamental step which characterizes this innovative extraction system. At room temperature conditions solid carbon dioxide evolves directly into the air phase (sublimation), and the direct contact between the cryogen and the olives induces a partial solidification of the cellular water inside the fruits. Since the volume occupied by water in the solid state is higher than that in the liquid state, the ice crystals formed are incompatible with the cellular structure and induce the collapse of the cells, besides promoting the diffusion of the cellular substances in the extracted oil, which is thus enriched with cellular metabolites characterized by a high nutraceutical value. Furthermore, a layer of CO2 remains over the olive paste to preserve it from oxidative degradation. The addition of solid carbon dioxide to processed olives induced a statistically significant increase in oil yield and promoted the accumulation of tocopherols in the lipid phase, whereas a not significant increase in the phenolic fraction of the oil occurred. (Author)

  20. Updating a synchronous fluorescence spectroscopic virgin olive oil adulteration calibration to a new geographical region.

    Science.gov (United States)

    Kunz, Matthew Ross; Ottaway, Joshua; Kalivas, John H; Georgiou, Constantinos A; Mousdis, George A

    2011-02-23

    Detecting and quantifying extra virgin olive adulteration is of great importance to the olive oil industry. Many spectroscopic methods in conjunction with multivariate analysis have been used to solve these issues. However, successes to date are limited as calibration models are built to a specific set of geographical regions, growing seasons, cultivars, and oil extraction methods (the composite primary condition). Samples from new geographical regions, growing seasons, etc. (secondary conditions) are not always correctly predicted by the primary model due to different olive oil and/or adulterant compositions stemming from secondary conditions not matching the primary conditions. Three Tikhonov regularization (TR) variants are used in this paper to allow adulterant (sunflower oil) concentration predictions in samples from geographical regions not part of the original primary calibration domain. Of the three TR variants, ridge regression with an additional 2-norm penalty provides the smallest validation sample prediction errors. Although the paper reports on using TR for model updating to predict adulterant oil concentration, the methods should also be applicable to updating models distinguishing adulterated samples from pure extra virgin olive oil. Additionally, the approaches are general and can be used with other spectroscopic methods and adulterants as well as with other agriculture products.

  1. Independent components analysis coupled with 3D-front-face fluorescence spectroscopy to study the interaction between plastic food packaging and olive oil.

    Science.gov (United States)

    Kassouf, Amine; El Rakwe, Maria; Chebib, Hanna; Ducruet, Violette; Rutledge, Douglas N; Maalouly, Jacqueline

    2014-08-11

    Olive oil is one of the most valued sources of fats in the Mediterranean diet. Its storage was generally done using glass or metallic packaging materials. Nowadays, plastic packaging has gained worldwide spread for the storage of olive oil. However, plastics are not inert and interaction phenomena may occur between packaging materials and olive oil. In this study, extra virgin olive oil samples were submitted to accelerated interaction conditions, in contact with polypropylene (PP) and polylactide (PLA) plastic packaging materials. 3D-front-face fluorescence spectroscopy, being a simple, fast and non destructive analytical technique, was used to study this interaction. Independent components analysis (ICA) was used to analyze raw 3D-front-face fluorescence spectra of olive oil. ICA was able to highlight a probable effect of a migration of substances with antioxidant activity. The signals extracted by ICA corresponded to natural olive oil fluorophores (tocopherols and polyphenols) as well as newly formed ones which were tentatively identified as fluorescent oxidation products. Based on the extracted fluorescent signals, olive oil in contact with plastics had slower aging rates in comparison with reference oils. Peroxide and free acidity values validated the results obtained by ICA, related to olive oil oxidation rates. Sorbed olive oil in plastic was also quantified given that this sorption could induce a swelling of the polymer thus promoting migration. Copyright © 2014 Elsevier B.V. All rights reserved.

  2. Olive oil DNA fingerprinting by multiplex SNP genotyping on fluorescent microspheres.

    Science.gov (United States)

    Kalogianni, Despina P; Bazakos, Christos; Boutsika, Lemonia M; Targem, Mehdi Ben; Christopoulos, Theodore K; Kalaitzis, Panagiotis; Ioannou, Penelope C

    2015-04-01

    Olive oil cultivar verification is of primary importance for the competitiveness of the product and the protection of consumers and producers from fraudulence. Single-nucleotide polymorphisms (SNPs) have emerged as excellent DNA markers for authenticity testing. This paper reports the first multiplex SNP genotyping assay for olive oil cultivar identification that is performed on a suspension of fluorescence-encoded microspheres. Up to 100 sets of microspheres, with unique "fluorescence signatures", are available. Allele discrimination was accomplished by primer extension reaction. The reaction products were captured via hybridization on the microspheres and analyzed, within seconds, by a flow cytometer. The "fluorescence signature" of each microsphere is assigned to a specific allele, whereas the signal from a reporter fluorophore denotes the presence of the allele. As a model, a panel of three SNPs was chosen that enabled identification of five common Greek olive cultivars (Adramytini, Chondrolia Chalkidikis, Kalamon, Koroneiki, and Valanolia).

  3. Gas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times.

    Science.gov (United States)

    Ben Brahim, Samia; Amanpour, Asghar; Chtourou, Fatma; Kelebek, Hasim; Selli, Serkan; Bouaziz, Mohamed

    2018-03-21

    Gas chromatography-mass spectrometry-olfactometry was used for the analysis of volatile compounds and key odorants of three less studied Tunisian olive oil cultivars for the first time. A total of 42 aroma compounds were identified and quantified in extra virgin olive oils. The present study revealed that the most dominant volatiles in olive oil samples qualitatively and quantitatively were aldehydes and alcohols, followed by terpenes and esters. Indeed, chemometric analysis has shown a correlation between chemical compounds and sensory properties. The determination of aroma-active compounds of olive oil samples was carried out using aroma extract dilution analysis. A total of 15 aroma-active compounds were detected in the aromatic extract of extra virgin olive oil, of which 14 were identified. On the basis of the flavor dilution (FD) factor, the most potent aromatic active compound was hexanal (FD = 512) in Fakhari olive oil, (FD = 256) in Touffehi oils, and (FD = 128) in Jemri olive oil.

  4. Effect of a 6-month intervention with cooking oils containing a high concentration of monounsaturated fatty acids (olive and canola oils) compared with control oil in male Asian Indians with nonalcoholic fatty liver disease.

    Science.gov (United States)

    Nigam, Priyanka; Bhatt, Suryaprakash; Misra, Anoop; Chadha, Davinder S; Vaidya, Meera; Dasgupta, Jharna; Pasha, Qadar M A

    2014-04-01

    We investigated the effects of dietary intervention with canola or olive oil in comparison with commonly used refined oil in Asian Indians with nonalcoholic fatty liver disease (NAFLD). This was a 6-month intervention study including 93 males with NAFLD, matched for age and body mass index (BMI). Subjects were randomized into three groups to receive olive oil (n=30), canola oil (n=33), and commonly used soyabean/safflower oil (control; n=30) as cooking medium (not exceeding 20 g/day) along with counseling for therapeutic lifestyle changes. The BMI, fasting blood glucose (FBG) and insulin levels, lipids, homeostasis model of assessment for insulin resistance (HOMA-IR), HOMA denoting β-cell function (HOMA-βCF), and disposition index (DI) were measured at pre- and post-intervention. Data were analyzed with one-way analysis of variance (ANOVA) and Tukey's Honestly Significant Difference multiple comparison test procedures. Olive oil intervention led to a significant decrease in weight and BMI (ANOVA, P=0.01) compared with the control oil group. In a comparison of olive and canola oil, a significant decrease in fasting insulin level, HOMA-IR, HOMA-βCF, and DI (Poil group. Pre- and post-intervention analysis revealed a significant increase in high-density lipoprotein level (P=0.004) in the olive oil group and a significant decrease in FBG (P=0.03) and triglyceride (P=0.02) levels in the canola oil group. The pre- and post-intervention difference in liver span was significant only in the olive (1.14 ± 2 cm; Poil groups. In the olive and canola oil groups, post-intervention grading of fatty liver was reduced significantly (grade I, from 73.3% to 23.3% and from 60.5% to 20%, respectively [Poil group no significant change was observed. Results suggest significant improvements in grading of fatty liver, liver span, measures of insulin resistance, and lipids with use of canola and olive oil compared with control oils in Asian Indians with NAFLD.

  5. Tissue Fatty Acid Profile is Differently Modulated from Olive Oil and Omega-3 Polyunsaturated Fatty Acids in ApcMin/+ Mice.

    Science.gov (United States)

    Tutino, Valeria; Caruso, Maria G; De Leonardis, Giampiero; De Nunzio, Valentina; Notarnicola, Maria

    2017-11-16

    Fatty acid profile can be considered an appropriate biomarker for investigating the relations between the patterns of fatty acid metabolism and specific diseases, as cancer, cardiovascular and degenerative diseases. Aim of this study was to test the effects of diets enriched with olive oil and omega-3 Polyunsaturated Fatty Acids (PUFAs) on fatty acid profile in intestinal tissue of ApcMin/+ mice. Three groups of animals were considered: control group, receiving a standard diet; olive oilgroup, receiving a standard diet enriched with olive oil; omega-3 group, receiving a standard diet enriched with salmon fish. Tissue fatty acid profile was evaluated by gas chromatography method. Olive oil and omega-3 PUFAs in the diet differently affect the tissue fatty acid profile. Compared to control group, the levels of Saturated Fatty Acids (SFAs) were lower in olive oil group, while an increase of SFAs was found in omega-3 group. Monounsaturated Fatty Acids (MUFAs) levels were enhanced after olive oil treatment, and in particular, a significant increase of oleic acid levels was detected; MUFAs levels were instead reduced in omega-3 group in line with the decrease of oleic acid levels. The total PUFAs levels were lower in olive oil respect to control group. Moreover, a significant induction of Saturation Index (SI) levels was observed after omega-3 PUFAs treatment, while its levels were reduced in mice fed with olive oil. Our data demonstrated a different effect of olive oil and omega-3 PUFAs on tissue lipid profile in APCMin/+ mice. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  6. The Information Content of Visible Spectra of Extra Virgin Olive Oil in the Characterization of Its Origin

    International Nuclear Information System (INIS)

    Forina, M.; Boggia, R.; Casale, M.

    2007-01-01

    The information content of visible spectra has been evaluated, by means of some selected chemometrical techniques, for its ability to trace the geographical origin of extra virgin olive oils coming from several Mediterranean regions. Special attention was paid to extra virgin olive oil produced in West Liguria, a North Italy region which leans over the Mediterranean Sea and borders France. The peculiar organoleptic features of this niche product deserved the protected designation of origin Riviera Ligure-Riviera dei fiori. Unfortunately, this expensive oil is often submitted to profitable adulterations, commonly involving addition of other cheaper Mediterranean oils. Using suitable transforms, such as profiles and derivatives, the visible spectra of extra virgin olive oils showed a very important discriminant power in that regards the geographical characterization of the studied samples. In particular, the developed class models for West Liguria oils have 100% sensitivity and specificity. Moreover, even if this paper is focused on West Liguria oil, it is important to emphasize that a similar study, involving a so widespread and timesaving technique, could be analogously developed for all the other Mediterranean regions taken into account and it could be used in other olive oil characterization problems

  7. Oil accumulation kinetic along ripening in four olive cultivars varying for fruit size

    Directory of Open Access Journals (Sweden)

    Breton Catherine

    2009-01-01

    Full Text Available To determine whether oil accumulation pattern is parallel to drupe olive (Olea europaea L growth and if common climatic parameters may influence oil content we conducted an experiment in rainfed orchards with four olive cultivars, Amygdalolia, Arbequina, Lucques, and Olivière, differing by fruit size at maturity. Fruits were harvested weekly from July to November. They were counted and weighted before being crushed. Fat content was determined on dry matter using a Minispec RMN. Common climatic parameters were recorded. Variance analyses showed stage effects highly significant. Results showed three different patterns for fruit growth. Dry matter accumulated broadly similarly and the weekly rates were positively correlated with fruit size. Oil accumulation is mostly independent of climatic variation and probably depends on genetic programmes for each cultivar. We defined the main steps and events for olive fruit ripening according to recent knowledge on fruit development.

  8. Warming of olive oil processed by high hydrostatic pressure

    Czech Academy of Sciences Publication Activity Database

    Houška, M.; Kubásek, M.; Strohalm, J.; Landfeld, A.; Kamarád, Jiří

    2004-01-01

    Roč. 24, č. 2 (2004), s. 303-308 ISSN 0895-7959 R&D Projects: GA MZe EP9026 Keywords : olive oil * food processing * high pressure * warming Subject RIV: GM - Food Processing Impact factor: 0.504, year: 2004

  9. NIR prediction of fruit moisture, free acidity and oil content in intact olives

    Directory of Open Access Journals (Sweden)

    2009-06-01

    Full Text Available In this work, the prediction of olive fruit and virgin olive oil quality parameters through the direct measuring of the fruit using near infrared spectrometry (NIRS has been investigated and the effectiveness of a portable spectrometer has been assessed. Models and calibration tests were developed using both the hexane-isopropanol extraction of individual olive fruits, and the Soxhlet extraction of olive paste. The parameters analyzed were the free acidity in olive oil, oil yield from physical extraction, oil content referring to fresh weight, oil content referring to dry matter and fruit moisture. The results indicate a good predictive potential with both methodologies and serve to encourage improvement in the obtained models through the enlargement of the calibrations. Fruit moisture prediction models showed high accuracy.

    En este trabajo se ha investigado la predicción de parámetros de calidad de aceitunas y de aceite de oliva virgen mediante medidas directas en el fruto de espectrometría de infrarrojo cercano (NIRS, evaluándose la utilidad de un espectrómetro portátil. Se han desarrollado respectivamente modelos predictivos y calibraciones utilizando como análisis de referencia tanto la extracción de aceitunas individualmente con hexano-isopropanol, como la extracción de pasta de aceituna mediante Soxhlet. Los parámetros analizados fueron: acidez libre del aceite, rendimiento de la extracción física de aceite, contenido de aceite referido a peso fresco, contenido de aceite referido a materia seca y humedad del fruto. Los resultados indican un buen potencial de predicción mediante ambos métodos y alientan al perfeccionamiento de los modelos obtenidos mediante la ampliación de las calibraciones. Los modelos predictivos de la humedad del fruto mostraron una alta precisión.

  10. Heterogeneity and nonlinearity in consumers’ preferences: An application to the olive oil shopping behavior in Chile

    Science.gov (United States)

    Romo-Muñoz, Rodrigo Alejandro; Cabas-Monje, Juan Hernán; Garrido-Henrríquez, Héctor Manuel

    2017-01-01

    In relatively unknown products, consumers use prices as a quality reference. Under such circumstances, the utility function can be non-negative for a specific price range and generate an inverted U-shaped function. The extra virgin olive oil market in Chile is a good example. Although domestic production and consumption have increased significantly in the last few years, consumer knowledge of this product is still limited. The objective of this study was to analyze Chilean consumer preferences and willingness to pay for extra virgin olive oil attributes. Consumers were segmented taking into account purchasing frequency. A Random Parameter Logit model was estimated for preference heterogeneity. Results indicate that the utility function is nonlinear allowing us to differentiate between two regimes. In the first regime, olive oil behaves as a conspicuous good, that is, higher utility is assigned to higher prices and consumers prefer foreign products in smaller containers. Under the second regime, Chilean olive oil in larger containers is preferred. PMID:28892516

  11. Heterogeneity and nonlinearity in consumers' preferences: An application to the olive oil shopping behavior in Chile.

    Science.gov (United States)

    Romo-Muñoz, Rodrigo Alejandro; Cabas-Monje, Juan Hernán; Garrido-Henrríquez, Héctor Manuel; Gil, José María

    2017-01-01

    In relatively unknown products, consumers use prices as a quality reference. Under such circumstances, the utility function can be non-negative for a specific price range and generate an inverted U-shaped function. The extra virgin olive oil market in Chile is a good example. Although domestic production and consumption have increased significantly in the last few years, consumer knowledge of this product is still limited. The objective of this study was to analyze Chilean consumer preferences and willingness to pay for extra virgin olive oil attributes. Consumers were segmented taking into account purchasing frequency. A Random Parameter Logit model was estimated for preference heterogeneity. Results indicate that the utility function is nonlinear allowing us to differentiate between two regimes. In the first regime, olive oil behaves as a conspicuous good, that is, higher utility is assigned to higher prices and consumers prefer foreign products in smaller containers. Under the second regime, Chilean olive oil in larger containers is preferred.

  12. Effect of olive storage period at two different temperatures on oil ...

    African Journals Online (AJOL)

    ambient and 5°C) for different periods before oil extraction at 0, 7, 14, 21 and 28 days to investigate the effect of postharvest fruit storage on olive oil quality. Conventional analyses (acidity, peroxide value, specific extinction coefficient at 232 and 270 ...

  13. Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes

    DEFF Research Database (Denmark)

    Vargas-Bello-Pérez, E.; Vera, R. R.; Aguilar, C.

    2013-01-01

    The objective of this experiment was to evaluate the effect of a dietary supplementation of lampant olive oil on the fatty aid profiles of the milk and cheese of ewes. Nine lactating ewes were used in a 3 × 3 Latin square design. Dietary treatments were supplemented with 0 (control; T0), 36 (T1......) and 88 (T2) g of lampante olive oil/kg of dry matter intake (DM). DM, milk yield and milk composition (fat and protein) were not affected by dietary treatments. Oleic and vaccenic acids gradually increased (P ... as the concentration of lampante olive oil was increased in dietary rations. Overall, the supplementation of lampante olive oil in the diets of lactating ewes increased monounsaturated FA and decreased saturated FA concentrations in milk and cheese, thus improving their quality from the human health standpoint....

  14. EVALUATION OF THE MICROCLIMATE DURING OLIVE OIL EXTRACTION OPERATIONS INSIDE OLIVE MILLS

    Directory of Open Access Journals (Sweden)

    Vittorio Panaro

    2007-06-01

    Full Text Available Some oil mills, among the most representative in the Puglia Region in terms of quality and productivity have been considered, and the temperature and humidity of the environment and the sensations of temperature felt by the workers were registered inside them during the process of oil extraction. Subsequently, a numerical code in MATLAB language was created, able to calculate the PMV and PPD and a study was carried out of the conditions of global comfort in the environment during the oil extraction process. The results of the surveys carried out in the mills show the importance of microclimate risk analysis in these workplaces, since the instrumental surveys and the calculations have shown that climatic conditions are not comfortable in the olive storage bays. On the other hand, the data from the oil extraction areas shows an acceptable condition of thermal well-being.

  15. Olive oil enriched in lycopene from tomato by-product through a co-milling process.

    Science.gov (United States)

    Bendini, Alessandra; Di Lecce, Giuseppe; Valli, Enrico; Barbieri, Sara; Tesini, Federica; Toschi, Tullia Gallina

    2015-01-01

    The aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using an industrial by-product of tomato seeds and skin. For this purpose, a technological process in a low-scale industrial plant to co-mill olives and tomato by-product in de-frosted or freeze-dried forms was applied and studied with respect to control samples. Preliminary results obtained from two different experiments were carried out by 40 kg of cultivar Correggiolo olives and 60 kg of olive blends from different cultivars. In both the experiments, the co-milling showed significant enrichment in carotenoids, especially in lycopene (mean values of 5.4 and 7.2 mg/kg oil from defrosted and freeze-dried by-products, respectively). The experimental results demonstrated the possibility to obtain a new functional food naturally enriched in antioxidant compounds, which might be marketed as "OO dressing enriched in lycopene" or "condiment produced using olives and tomato by-product".

  16. Effect of VCO and olive oil on HDL, LDL, and cholesterol level of hyperglycemic Rattus Rattus Norvegicus

    Science.gov (United States)

    Yusuf Wachidah Yuiwarti, Enny; Rini Saraswati, Tyas; Kusdiyantini, Endang

    2018-05-01

    Virgin coconut oil (VCO) and olive oil are edible oil containing an antioxidant that can prevent free radicals in Rattus rattus norvegicus hypoglycemic due to the damage of pancreatic beta cell after alloxan injection. Virgin coconut oil and olive oil are fatty acids when being consumed will affect lipid metabolism particularly HDL, LDL and cholesterol in serum. This research aims to determine the effect of VCO and Olive oil on cholesterol levels in hyperglycemic rats. Research materials were twenty male Rattus rattus norvegicus. Randomized Factorial Design was used in four treatment groups including P1(control), P2 (mice injected with alloxan), P3 (mice injected with alloxan plus 0.1 ml/BW of each VCO and vitamin E) and P4 (mice injected with alloxan plus 0.1 ml/BW of each olive oil and vitamin E. Each treatment was replicated 5 times. Feed and water were provided adlibitum for four weeks. The result showed that there was no significant difference in the level of HDL serum across the treatments, but P4 had a significantly higher LDL than the other treatments. Moreover, total cholesterol was significantly increased in P4 compared to the other groups. It can be concluded that olive oil could increase the level of cholesterol and LDL in serum, while VCO did not increase the level of cholesterol and LDL so VCO more potential to maintain cholesterol in hyperglycemic Rattus rattus norvegicus.

  17. Electrospray ionization mass spectrometry and partial least squares discriminant analysis applied to the quality control of olive oil.

    Science.gov (United States)

    Alves, Junia O; Botelho, Bruno G; Sena, Marcelo M; Augusti, Rodinei

    2013-10-01

    Direct infusion electrospray ionization mass spectrometry in the positive ion mode [ESI(+)-MS] is used to obtain fingerprints of aqueous-methanolic extracts of two types of olive oils, extra virgin (EV) and ordinary (OR), as well as of samples of EV olive oil adulterated by the addition of OR olive oil and other edible oils: corn (CO), sunflower (SF), soybean (SO) and canola (CA). The MS data is treated by the partial least squares discriminant analysis (PLS-DA) protocol aiming at discriminating the above-mentioned classes formed by the genuine olive oils, EV (1) and OR (2), as well as the EV adulterated samples, i.e. EV/SO (3), EV/CO (4), EV/SF (5), EV/CA (6) and EV/OR (7). The PLS-DA model employed is built with 190 and 70 samples for the training and test sets, respectively. For all classes (1-7), EV and OR olive oils as well as the adulterated samples (in a proportion varying from 0.5 to 20.0% w/w) are properly classified. The developed methodology required no ions identification and demonstrated to be fast, as each measurement lasted about 3 min including the extraction step and MS analysis, and reliable, because high sensitivities (rate of true positives) and specificities (rate of true negatives) were achieved. Finally, it can be envisaged that this approach has potential to be applied in quality control of EV olive oils. Copyright © 2013 John Wiley & Sons, Ltd.

  18. Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

    Directory of Open Access Journals (Sweden)

    Jakobušić Brala, C.

    2015-12-01

    Full Text Available Within the framework of an incentive to provide labeled extra virgin olive oils as a food supplement in pharmacies, the phenolic profile analysis of extra virgin olive oils obtained from Croatian olive cultivars has been reported. With the aim of increasing the consumption of EVOO-s in northern Croatia, the varieties Bjelica, Buža and Italian Leccino have been studied involving two different agroclimatic locations, over two harvest years differing significantly in the amount of rainfall. The Croatian cultivars Plominka, Žižolera, Oblica and Lastovka, were also examined. Correlation tests and the insight from PCA reveal that the cultivars are highly individualized in character with regard to relationships among phenolic compounds. Some elements of an innovative labeling aimed to better present the authenticity, quality, excellence and uniqueness of the EVOO-s were suggested.En el marco de los incentivos que se han considerado para proporcionar el etiquetado de aceites de oliva virgen extra como suplemento alimenticio en farmacias, se reporta el análisis del perfil fenólico de aceites de oliva vírgenes extra obtenidos a partir de variedades croatas. Para ampliar el consumo de AOVE-s en el norte de Croacia, se han estudiado las variedades Bjelica, Buža y Leccino italiana procedentes de dos lugares agroclimáticos diferentes que difieren significativamente en la cantidad de lluvia y obtenidos en dos cosechas. Tambien fueron examinados los cultivares croatas Plominka, Žižolera, Oblica y Lastovka. Los test de correlación y los resultados de PCA revelan que las variedades están altamente individualizados en su carácter en lo que respecta a las relaciones entre los compuestos fenólicos. Se sugirieron algunos elementos innovadores para un etiquetado dirigido a presentar mejor la autenticidad, la calidad, la excelencia y la singularidad de los AOVE-s.

  19. A rapid screening for adulterants in olive oil using DNA barcodes

    Science.gov (United States)

    A distinctive methodology is developed to trace out the mixing into olive oil, which is marketed every year with 20% or more fraudulent oils. Such adulteration has been difficult to differentiate using fatty acid analysis and other available current techniques, as chemically fatty acids are the same...

  20. Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay

    Directory of Open Access Journals (Sweden)

    Giovanni Sindona

    2010-12-01

    Full Text Available The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil. Nonetheless, it would be convenient to have analytical methods for screening oils or supporting sensorial analysis using a reliable independent approach based on exploitation of mass spectrometric methodologies. A number of methods have been proposed to evaluate deficiencies of extra virgin olive oils resulting from inappropriate technological treatments, such as high or low temperature deodoration, and home cooking processes. The quality and nutraceutical value of extra virgin olive oil (EVOO can be related to the antioxidant property of its phenolic compounds. Olive oil is a source of at least 30 phenolic compounds, such as oleuropein, oleocanthal, hydroxytyrosol, and tyrosol, all acting as strong antioxidants, radical scavengers and NSAI-like drugs. We now report the efficacy of MRM tandem mass spectrometry, assisted by the isotope dilution assay, in the evaluation of the thermal stability of selected active principles of extra virgin olive oil.

  1. Effects of conventional heating on the stability of major olive oil phenolic compounds by tandem mass spectrometry and isotope dilution assay.

    Science.gov (United States)

    Attya, Mohamed; Benabdelkamel, Hicham; Perri, Enzo; Russo, Anna; Sindona, Giovanni

    2010-12-01

    The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil. Nonetheless, it would be convenient to have analytical methods for screening oils or supporting sensorial analysis using a reliable independent approach based on exploitation of mass spectrometric methodologies. A number of methods have been proposed to evaluate deficiencies of extra virgin olive oils resulting from inappropriate technological treatments, such as high or low temperature deodoration, and home cooking processes. The quality and nutraceutical value of extra virgin olive oil (EVOO) can be related to the antioxidant property of its phenolic compounds. Olive oil is a source of at least 30 phenolic compounds, such as oleuropein, oleocanthal, hydroxytyrosol, and tyrosol, all acting as strong antioxidants, radical scavengers and NSAI-like drugs. We now report the efficacy of MRM tandem mass spectrometry, assisted by the isotope dilution assay, in the evaluation of the thermal stability of selected active principles of extra virgin olive oil.

  2. Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL

    DEFF Research Database (Denmark)

    de la Torre-Carbot, Karina; Chávez-Servín, Jorge L; Jaúregui, Olga

    2010-01-01

    In human LDL, the bioactivity of olive oil phenols is determined by the in vivo disposition of the biological metabolites of these compounds. Here, we examined how the ingestion of 2 similar olive oils affected the content of the metabolic forms of olive oil phenols in LDL in men. The oils differed...... in phenol concentrations as follows: high (629 mg/L) for virgin olive oil (VOO) and null (0 mg/L) for refined olive oil (ROO). The study population consisted of a subsample from the EUROLIVE study and a randomized controlled, crossover design was used. Intervention periods lasted 3 wk and were preceded...... acids (P phenol levels (r = -0.296; P = 0.013). Phenols in LDL were not associated with other oxidation markers. In summary, the phenol concentration of olive oil modulates the phenolic metabolite content in LDL after sustained...

  3. Postprandial lipid responses to an alpha-linolenic acid-rich oil, olive oil and butter in women: A randomized crossover trial

    Directory of Open Access Journals (Sweden)

    Rosenquist Anna

    2011-06-01

    Full Text Available Abstract Background Postprandial lipaemia varies with gender and the composition of dietary fat due to the partitioning of fatty acids between beta-oxidation and incorporation into triacylglycerols (TAGs. Increasing evidence highlights the importance of postprandial measurements to evaluate atherogenic risk. Postprandial effects of alpha-linolenic acid (ALA in women are poorly characterized. We therefore studied the postprandial lipid response of women to an ALA-rich oil in comparison with olive oil and butter, and characterized the fatty acid composition of total lipids, TAGs, and non-esterified fatty acids (NEFAs in plasma. Methods A randomized crossover design (n = 19 was used to compare the postprandial effects of 3 meals containing 35 g fat. Blood samples were collected at regular intervals for 7 h. Statistical analysis was carried out with ANOVA (significant difference = P Results No significant difference was seen in incremental area under the curve (iAUC plasma-TAG between the meals. ALA and oleic acid levels were significantly increased in plasma after ALA-rich oil and olive oil meals, respectively. Palmitic acid was significantly increased in plasma-TAG after the butter meal. The ratios of 18:2 n-6 to18:3 n-3 in plasma-TAGs, three and seven hours after the ALA-rich oil meal, were 1.5 and 2.4, respectively. The corresponding values after the olive oil meal were: 13.8 and 16.9; and after the butter meal: 9.0 and 11.6. Conclusions The postprandial p-TAG and NEFA response in healthy pre-menopausal women was not significantly different after the intake of an ALA-rich oil, olive oil and butter. The ALA-rich oil significantly affected different plasma lipid fractions and improved the ratio of n-6 to n-3 fatty acids several hours postprandially.

  4. Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process.

    Science.gov (United States)

    Fregapane, Giuseppe; Salvador, M Desamparados

    2017-08-03

    The evolution of the main phenolic secoiridoid compounds throughout the different stages of the virgin olive oil making process-crushing, malaxation and liquid-solid separation-is studied here, with the goal of making possible the prediction of the partition and transformation that take place in the different steps of the process. The concentration of hydroxytyrosol secoiridoids produced under the different crushing conditions studied are reasonably proportional to the intensity of the milling stage, and strongly depend on the olive variety processed. During malaxation, the content of the main phenolic secoiridoids is reduced, especially in the case of the hydroxytyrosol derivatives, in which a variety-dependent behaviour is observed. The prediction of the concentration of phenolic secoiridoids finally transferred from the kneaded paste to the virgin olive oil is also feasible, and depends on the phenolic content and amount of water in the olive paste. The determination of the phenolic compounds in the olive fruit, olive paste and olive oil has been carried out by LC-MS (Liquid-Chromatography Mass-Spectrometry). This improved knowledge could help in the use of more adequate processing conditions for the production of virgin olive oil with desired properties; for example, higher or lower phenolic content, as the amount of these minor components is directly related to its sensory, antioxidant and healthy properties.

  5. Chemical composition of olive oils of the cultivar Colombaia

    Directory of Open Access Journals (Sweden)

    Zunin, P.

    2005-12-01

    Full Text Available The chemical composition of monovarietal olive oils from the cultivar Colombaia was studied. Free acidity, peroxide value and UV absorbance attested to the good quality of the analyzed oils. Their fatty acid composition appeared to be quite different from the typical fatty acid profile of olive oils from Liguria but met the limits reported in the EC Regulations for olive oils. On the contrary, the amounts of Δ7-stigmastenol were often higher than the 0.5 % limit set by EC Regulations and total ß-sitosterol was below the minimum 93 % limit. The composition of polar compounds and of the volatile fraction was representative of the peculiar organoleptic character of these oils. Thus, the anomalous sterol composition of the monovarietal oils from the cultivar Colombaia calls for blending with other oils. Moreover, the use of these oils for the production of PDO oils “Riviera Ligure” must also be carefully controlled because it changes their nutritional and sensorial featuresEn este trabajo se ha estudiado la composición química de aceites de oliva mono-varietales de la variedad Colombaia. La acidez libre, el índice de peróxidos y la absorción UV confirmaron la buena calidad de los aceites analizados. Su composición en ácidos grasos resultó bastante diferente del perfil típico de ácidos grasos de los aceites de oliva virgen de la región de Liguria, pero se mantuvo dentro de los límites establecidos por los Reglamentos EC para aceites de oliva. Por otro lado, las cantidades de Δ7-estigmastenol resultaron normalmente superiores al 0.5 % del límite fijado por los Reglamentos EC y el ß-sitosterol total fue inferior al 93 % del límite mínimo. La composición en compuestos polares y de la fracción volátil confirmó las características organolépticas peculiares de estos aceites. Por tanto, la composición esterólica anómala de los aceites mono-varietales de la variedad Colombaia hace necesaria una mezcla con otros

  6. Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.

    Science.gov (United States)

    Gambacorta, G; Faccia, M; Previtali, M A; Pati, S; La Notte, E; Baiano, A

    2010-04-01

    Quality indices, antioxidant compounds, and antioxidant activities of extra-virgin oils from Coratina olives were evaluated during a 12-mo storage. Whole and stoned olives, picked at 2 different maturation index (MI), were submitted to malaxation for 45 min and extracted by a 3-phase continuous system. A 90-min malaxation trial was also performed for the stoned olives. The following parameters were monitored: free acidity, peroxide value, K(232) and K(270) indices, sensory profile, total phenolic content (TPC), phenolic profiles, tocopherol compounds, and antioxidant activity (AA). The highest TPC, AA, and sensory score were found for the oils obtained by olives picked at low MI and by stoned olives. After 12 mo, all the oils were still included into the "extra-virgin" category, and those deriving from whole olives picked at the lowest MI showed the best sensory characteristics due to high fruity and well-balanced pungent and bitter tastes. This study could represent a helpful tool for oil-makers to improve the marketing of extra-virgin olive oils produced from cultivars with very high phenolic contents, such as Coratina, generally not adequately appreciated by consumers because of their excessive bitterness and pungent taste. These oils, when extracted from whole olives, are generally consumed after a certain period of time (at least 6 mo) during which a decrease in the phenolic content occurs. The results of the present work demonstrate that oils extracted from olives picked at low maturation index can be marketed immediately after production if subjected to stoning and malaxed for a short time. This procedure allows to adjust the phenolic content and to obtain a high flavor and a well-balanced taste.

  7. Antiurolithic effect of olive oil in a mouse model of ethylene glycol-induced urolithiasis

    Directory of Open Access Journals (Sweden)

    Mohammed Alenzi

    2017-05-01

    Full Text Available Purpose: At present, commercially available antiurolithic drugs have more adverse effects than potential therapeutic or preventive effects with chronic use. With this in mind, the present study was designed to assess the antiurolithic effect of olive oil in a mouse model of ethylene glycol (EG-induced urolithiasis. Materials and Methods: Adult albino mice were divided into 6 groups. Group I was fed the vehicle only. Group II was supplemented with 0.75% EG alone in drinking water during the experimental period to initiate deposition of calcium oxalate in kidneys, which leads to urolithiasis in animals. Groups III (olive oil control group through V were fed olive oil orally at various doses during the experimental period. Group VI received cystone (750 mg/kg. Groups IV–VI additionally received 0.75% EG in drinking water ad libitum. SPSS ver.17.0 was used for statistical analysis. Results: The study results showed significantly higher levels of serum urea, uric acid, and creatinine (p<0.05 in group II than in groups III–VI and I. Administration of olive oil at different doses restored the elevated serum parameters in groups IV and V compared with group II. Urine and kidney calcium, oxalate, and phosphate levels in groups IV–VI were significantly lower (p<0.05 than in animals with EG-induced urolithiasis (group II. Group V mice showed a significant restoration effect on serum as well as urine and kidney parameters compared with group II. Conclusions: Supplementation with olive oil (1.7 mL/kg body weight reduced and prevented the growth of urinary stones, possibly by inhibiting renal tubular membrane damage due to peroxidative stress induced by hyperoxaluria.

  8. Image analysis for composition monitoring. Commercial blends of olive and soybean oil - doi: 10.4025/actascitechnol.v35i2.15216

    Directory of Open Access Journals (Sweden)

    Jessica Kehrig Fernandes

    2013-04-01

    Full Text Available Olive oil represents an important component of a healthy and balanced dietary. Due to commercial features, characterization of pure olive oil and commercial mixtures represents an important challenge. Reported techniques can successfully quantify components in concentrations lower than 1%, but may present long delays, too many purification steps or use expensive equipment. Image analysis represents an important characterization technique for food science and technology. By coupling image and UV-VIS spectroscopy analysis, models with linear dependence on parameters were developed and could successfully describe the mixture concentration in the range of 0-100% in mass of olive oil content. A validation sample, containing 25% in mass of olive oil, not used for parameter estimation, was also used for testing the proposed procedure, leading to a prediction of 24.8 ± 0.6. Due to image analysis results,  3-parameter-based models considering only R and G components were developed for olive oil content prediction in mixtures with up to 70% in mass of olive oil, the same test sample was used and its concentration was predicted as 24.5 ± 1.2. These results show that image analysis represents a promising technique for on-line/in-line monitoring of blending process of olive soybean oil for commercial mixtures.  

  9. Influence of extra virgin olive oil on blood pressure and kidney angiotensinase activities in spontaneously hypertensive rats.

    Science.gov (United States)

    Villarejo, Ana Belén; Ramírez-Sánchez, Manuel; Segarra, Ana Belén; Martínez-Cañamero, Magdalena; Prieto, Isabel

    2015-06-01

    High-fat diets are associated with the development of cardiovascular diseases. The efficacy of the current strategies of treatment is still not entirely satisfactory, and new approaches are being considered. To analyze the beneficial effects of extra virgin olive oil as a major component of the Mediterranean diet, we studied systolic blood pressure and angiotensinase activities, since this enzyme is involved in the metabolism of angiotensins, in the kidney of hypertensive rats fed during 12 weeks with a diet enriched with extra virgin olive oil compared with a standard diet. As a reflex of oxidative stress, 8-isoprostanes and nitric oxide were quantified in urine. Results demonstrated a progressive increase in systolic blood pressure until the end of the feeding period in both groups. However, this increase was delayed in the extra virgin olive oil group until week six, with the systolic blood pressure being always lower in this group. Nitric oxide and 8-isoprostanes were lower in the extra virgin olive oil group. While we can deduce a higher formation of angiotensin 2-10 in the renal cortex, a higher availability of angiotensin II may be presumed in the renal medulla of animals fed an extra virgin olive oil diet than in animals fed a standard diet. Our results support the beneficial influence of extra virgin olive oil on cardiovascular function and suggest that the Mediterranean diet may be beneficial in itself but it may also be an effective tool in the treatment of hypertension. Georg Thieme Verlag KG Stuttgart · New York.

  10. Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL.

    Science.gov (United States)

    de la Torre-Carbot, Karina; Chávez-Servín, Jorge L; Jaúregui, Olga; Castellote, Ana I; Lamuela-Raventós, Rosa M; Nurmi, Tarja; Poulsen, Henrik E; Gaddi, Antonio V; Kaikkonen, Jari; Zunft, Hans-Franz; Kiesewetter, Holger; Fitó, Montserrat; Covas, María-Isabel; López-Sabater, M Carmen

    2010-03-01

    In human LDL, the bioactivity of olive oil phenols is determined by the in vivo disposition of the biological metabolites of these compounds. Here, we examined how the ingestion of 2 similar olive oils affected the content of the metabolic forms of olive oil phenols in LDL in men. The oils differed in phenol concentrations as follows: high (629 mg/L) for virgin olive oil (VOO) and null (0 mg/L) for refined olive oil (ROO). The study population consisted of a subsample from the EUROLIVE study and a randomized controlled, crossover design was used. Intervention periods lasted 3 wk and were preceded by a 2-wk washout period. The levels of LDL hydroxytyrosol monosulfate and homovanillic acid sulfate, but not of tyrosol sulfate, increased after VOO ingestion (P oil modulates the phenolic metabolite content in LDL after sustained, daily consumption. The inverse relationship of these metabolites with the degree of LDL oxidation supports the in vivo antioxidant role of olive oil phenolics compounds.

  11. Effect of the long-term regular intake of virgin olive oil on the phenolic metabolites in human fasting plasma.

    Science.gov (United States)

    Valls, Rosa-Maria; Soler, Aranzazu; Girona, Josefa; Heras, Mercedes; Romero, Maria-Paz; Covas, Maria-Isabel; Solà, Rosa; Masana, Lluis; Motilva, Maria-Jose

    2010-09-21

    The effect of repeated consumption of virgin olive oil on endogenous phenolic metabolites of fasting plasma is unknown. For this reason, we hypothesized that regular long-term virgin olive oil intake could have an indirect protection effect on the endogenous phenols. Thus, the aim of the study was to determine the phenolic profile of human plasma in a fasting state of long-term regular virgin olive oil consumers, using the fasting plasma of non-consumers as a natural control. Forty participants living in the area of Reus (Catalonia, Spain) were selected, 20 life-long regular consumers of virgin olive oil and a natural control of 20 non-consumers, the latter being Rumanians who dislike the taste of olive oil. The diet was obtained from 3-day food records. The results showed similar phenolic composition of fasting plasmas of the two volunteer groups. Of special interest is that more of the compounds quantified showed higher concentration in fasting plasma from habitual virgin olive oil consumers. The compounds were semi-quantified using caffeic acid as the calibration standard. The quantification of fasting consumer's plasma showed higher concentration of a hydroxyflavanone type compound (2.90+/-0.04 microM vs 1.5+/-0.04 microM) and a catecholamine derivative (0.70+/-0.03 microM vs 0.56+/-0.03 microM) than the plasma of non-consumers (P<0.05). The results suggest an indirect protective mechanism of long-term regular virgin olive oil consumption related to the protection of the endogenous antioxidant system. Copyright 2010 Elsevier B.V. All rights reserved.

  12. Modulation of Nrf2 by Olive Oil and Wine Polyphenols and Neuroprotection

    Directory of Open Access Journals (Sweden)

    Miriam Martínez-Huélamo

    2017-09-01

    Full Text Available Strong adherence to a Mediterranean diet is associated with improved cognitive function and a lower prevalence of mild cognitive impairment. Olive oil and red wine are rich sources of polyphenols which are responsible in part for the beneficial effects on cognitive functioning. Polyphenols induce endogenous antioxidant defense mechanisms by modulating transcription factors such as the nuclear factor (erythroid-derived 2-like 2 (Nrf2. This review discusses the scientific data supporting the modulating effect of olive oil and red wine polyphenols on Nrf2 expression, and the potential health benefits associated with cognitive functioning.

  13. Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

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    Claudia Guillaume

    2016-01-01

    Full Text Available Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND; 1,2-diacylglycerols (DAGs; pyropheophytin a (PPP; and free fatty acids (FFA. This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

  14. Olive oil and cancer

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    Muriana, Francisco J.G.

    2004-03-01

    Full Text Available In the last years, numerous studies have examined the association of dietary fat and cancer. Polyunsaturated fatty acids (PUFA from n -6 family display a strong promoting effect, this may be partially due to the especially prone to lipid peroxidation of PUFA that leads to formation of aldehydes, which react with DNA bases, forming genotoxic exocyclic etheno(epsilon-adducts. On the contrary, there are growing evidences that monounsaturated oils, like olive oil, may be associated with a decreased risk of some cancers. However, the epidemiological data do not fully agree with the experimental ones previously published. Minor compounds from (extra virgin olive oil, mainly phenolics like hydroxytyrosol and tocopherol, are antioxidants and radical scavenging. They can minimize the amount of reactive oxygen species (ROS generated by fatty acid peroxidation and in the case of monounsaturated fatty acids (MUFA the DNA damage can be reduced by a lower lipid peroxidation.Numerosos estudios en los últimos años han determinado la existencia de una asociación entre las grasas procedentes de la dieta y el cáncer. Los ácidos grasos poliinsaturados (PUFA de la familia n -6 pueden tener efectos proliferativos y angiogénicos, lo cual se debe en parte a que son especialmente sensibles a la peroxidación lipídica, formándose aldehídos que reaccionan con las bases del ADN y por lo tanto aductos exocíclicos con propiedades genotóxicas. Por el contrario, el consumo de dietas ricas en ácidos grasos monoinsaturados (MUFA está relacionado con un menor riesgo de distintos tipos de cáncer. Si bien, los datos epidemiológicos no siempre concuerdan con los datos experimentales. Los componentes menores del aceite de oliva (extra virgen, fundamentalmente el hidroxitirosol y tocoferol, son antioxidantes y secuestradores de radicales libres. Pueden minimizar la cantidad de especies reactivas de oxígeno que se generan por la peroxidación lipídica y además los

  15. Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study

    NARCIS (Netherlands)

    Moschandreas, J.; Vissers, M.N.; Wiseman, S.; Putte, van K.P.; Kafatos, A.

    2002-01-01

    Objective: To examine the effect of a low phenol olive oil and high phenol olive oil on markers of oxidation and plasma susceptibility to oxidation in normolipaemic smokers. Design: Randomized single-blind cross-over trial with two intervention periods. Setting: The Medical School and University

  16. Coconut, Fish, and Olive Oil-Rich Diets Modify Ozone-Induced Metabolic Effects

    Science.gov (United States)

    Pulmonary health effects of ozone (O3) exposure are well known; however, the cardiovascular and metabolic consequences are still under investigation. Fish oil (FO) and olive oil (OO) dietary supplementation have several cardioprotective benefits, but it is not established if thes...

  17. Sensory profiling: a method for describing the sensory characteristics of virgin olive oil

    Directory of Open Access Journals (Sweden)

    Lyon, David H.

    1994-04-01

    Full Text Available Sensory profiling is an objective, descriptive technique which uses a panel of trained assessors. It was used at Campden to differentiate olive oil which differed in terms of the country of origin, variety, ripeness and extraction techniques. The data were related to similar results from the Netherlands and Italy. The results indicated that all three sensory panels perceived the samples in the same way, however, the differed in the way the oils were described.
    The new European legislation on olive oil is partially concerned with the sensory aspects of the oil. The sensory grading takes into account the 'positive' and 'negative' attributes in the oil before giving an overall quality grade. These attributes do not reflect the consumer requirements, therefore, the grading should be restricted to the assessment of the presence or absence of sensory defects.

  18. Determining Factors for Economic Efficiency in the Organic Olive Oil Sector

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    Enrique Bernal Jurado

    2017-05-01

    Full Text Available Spain looms large worldwide in organic olive oil production. However, this productive potential contrasts with the low internal consumption of the product. This situation makes Spain a world leader in its export. Companies in this sector have clear deficiencies, which must be corrected to ensure their survival over time. In this context, the aim of this study is to analyse the level of efficiency, in economic terms, of organic olive oil producers and to identify the factors explaining the best organizational practices. To do so, Data Envelopment Analysis (DEA and Qualitative Comparative Analysis (QCA have been used. The results reveal low levels of economic efficiency and the variables determining said efficiency.

  19. Comparison of different tests used in mapping the Greek virgin olive oil production for the determination of its total antioxidant capacity

    Energy Technology Data Exchange (ETDEWEB)

    Minioti, K. S.; Georgiou, C. A.

    2010-07-01

    This study aims to map the total antioxidant capacity (Tac) of 50 Greek olive oil samples from the 2005-2006 season according to production region and cultivar and to compare the 2, 2'-amino-bis (3-ethylbenzo-thiazoline-6- sulfonic acid (Abets), 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH) and F olin-Ciocalteu tests for use with olive oil. Antioxidant capacities determined in the hydrophilic fraction range between 5.42 - 22.5 mM gallic acid Kg{sup -}1 olive oil for the ABTS method and 1.29 - 9.95 mM Kg{sup -}1 for the DPPH method while in total, olive oil TAC ranges between 77 - 177 mM Kg{sup -}1 as assessed by the DPPH method. The results of total phenol content range between 3.8 and 29.4 mM Kg{sup -}1 olive oil. Total phenol content correlates with total antioxidant capacity assessed in the hydrophilic fraction through the DPPH (r = 0.89) and the ABTS (r = 0.69) assays. The hydrophilic fraction DPPH values correlate significantly with the ABTS values (r = 0.81). However, the DPPH values for total olive oil correlate poorly with the ABTS assay, the Folin-Ciocalteu method and the DPPH assay in hydrophilic fraction. Although total phenolic content shows good correlation with ABTS and DPPH values and could serve as a useful indicator for olive oil antioxidant capacity, the use of a battery of tests contributes to better characterization of the antioxidant capacity of olive oil. (Author) 14 refs.

  20. First study of correlation between oleic acid content and SAD gene polymorphism in olive oil samples through statistical and bayesian modeling analyses.

    Science.gov (United States)

    Ben Ayed, Rayda; Ennouri, Karim; Ercişli, Sezai; Ben Hlima, Hajer; Hanana, Mohsen; Smaoui, Slim; Rebai, Ahmed; Moreau, Fabienne

    2018-04-10

    Virgin olive oil is appreciated for its particular aroma and taste and is recognized worldwide for its nutritional value and health benefits. The olive oil contains a vast range of healthy compounds such as monounsaturated free fatty acids, especially, oleic acid. The SAD.1 polymorphism localized in the Stearoyl-acyl carrier protein desaturase gene (SAD) was genotyped and showed that it is associated with the oleic acid composition of olive oil samples. However, the effect of polymorphisms in fatty acid-related genes on olive oil monounsaturated and saturated fatty acids distribution in the Tunisian olive oil varieties is not understood. Seventeen Tunisian olive-tree varieties were selected for fatty acid content analysis by gas chromatography. The association of SAD.1 genotypes with the fatty acids composition was studied by statistical and Bayesian modeling analyses. Fatty acid content analysis showed interestingly that some Tunisian virgin olive oil varieties could be classified as a functional food and nutraceuticals due to their particular richness in oleic acid. In fact, the TT-SAD.1 genotype was found to be associated with a higher proportion of mono-unsaturated fatty acids (MUFA), mainly oleic acid (C18:1) (r = - 0.79, p SAD.1 association with the oleic acid composition of olive oil was identified among the studied varieties. This correlation fluctuated between studied varieties, which might elucidate variability in lipidic composition among them and therefore reflecting genetic diversity through differences in gene expression and biochemical pathways. SAD locus would represent an excellent marker for identifying interesting amongst virgin olive oil lipidic composition.

  1. Rhanterium epapposum Oliv. essential oil: Chemical composition and antimicrobial,insect-repellent and anticholinesterase activities

    Science.gov (United States)

    Essential oils from Rhanterium epapposum Oliv. (Asteraceae) was investigated for its repellent, antimicrobial and acetyl- and butyrylcholine esterase inhibitory activities. The oil showed good repellent activity while oils demonstrated weak in antimicrobial and cholinesterase inhibitions. Terpenoids...

  2. NMR analysis of aldehydes in Sicilian extra-virgin olive oils by DPFGSE techniques

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    Enrico Rotondo

    2011-03-01

    Full Text Available The DPFGSE NMR sequences open new perspectives in the volatile compounds analysis of food matrices. Many fresh extra-virgin Sicilian olive oils, analyzed by this technique, show two main resonances in the aldehydic spectral region (9–10 ppm, at 9.18 and 9.58 ppm. The former was never reported so far, the latter was sometime highlighted as a minor aldehydic component signal of spectra showing stronger resonances at 9.45 and 9.70 ppm. Thermal treatment at 220°C of extra virgin olive oil samples lead to the complete transformation of the resonances at 9.18 and 9.58 ppm into those at 9.45 and 9.70 ppm in 50 minutes. Analogous transformation takes place place in CDCl3 at rt in several weeks. These results suggest the transformation of relatively unstable compounds into thermodynamically more stable products whose resonances are commonly reported in the literature. Even though these chemical changes involve minimal amount of product, they are of crucial importance to define: i organoleptic extra virgin olive oil properties; ii fraudulent chemical or thermal treatment detection; iii extra virgin oil ageing.

  3. Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing

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    Iconomou, D.

    2010-09-01

    Full Text Available The evolution of phenolic compounds and their contribution to the quality characteristics in virgin olive oil during fruit processing was studied with the addition of a combination of various commercial enzymes containing pectinases, polygalacturonases, cellulase and β-glucanase with or without nitrogen flush. Olive fruits (Olea europaea, L. of the cultivar Megaritiki, at the semi black pigmentation stage of maturity, were used in a 3-phase extraction system in an experiment at industrial scale. The addition of enzymes in the olive paste during processing increased the total phenol and ortho-diphenol contents, as well as some simple phenolic compounds (3,4-DHPEA, p-HPEA and the secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEAEA in olive oil and therefore improved its oxidative stability. Furthermore, enzyme treatment ameliorated the quality parameters of the produced olive oil (acidity and peroxide value and their sensory attributes. The use of additional N2 flush with the enzyme treatments did not improve the quality parameters of olive oil any further; however it did not affect the concentration of individual and total sterols or most of the fatty acid composition. Consequently, olive paste treatment with enzymes not only improved the quality characteristics of olive oil and enhanced the overall ogranoleptic quality, but also increased the olive oil yield.

    La evolución de los compuestos fenólicos y su contribución a las caracterísiticas de calidad de aceite de oliva virgen durante el procesado del fruto fue estudiado mediante la adición de una combinación de varias enzimas comerciales conteniendo pectinasas, poligalacturonasa, celulasa y β-glucanasa con y sin flujo de nitrógeno. Las aceitunas (Olea europaea, L. de la variedad Megaritiki, con un estado de madurez correspondiente a una pigmentación semi-negra, fueron usadas en un experimento a escala industrial mediante un sistema de extracción de 3-fase. La

  4. Multiresidue analysis of pesticides in olive oil by gel permeation chromatography followed by gas chromatography-tandem mass-spectrometric determination

    International Nuclear Information System (INIS)

    Sanchez, Andres Garcia; Martos, Natividad Ramos; Ballesteros, Evaristo

    2006-01-01

    A method for the multiresidue analysis of olive oil samples for 26 pesticides is proposed. Residual pesticides are extracted from oil using an n-hexane/acetonitrile mixture, extracts being cleaned-up by gel permeation chromatography (GPC) for analysis by gas chromatography-tandem mass spectrometry (GC-MS/MS). Electron ionization and chemical ionization are employed in a single analysis for the determination of pesticides. Pesticide recoveries from virgin and refined olive oil spiked with 10, 100 and 250 μg/kg concentrations of the pesticides ranged from 83.8 to 110.3%. The proposed method features good sensitivity: its limits of quantification are low enough to allow pesticide residues to be determined at concentrations below the maximum residue levels legally accepted. The precision, expressed as relative standard deviation, ranges from 4.93 to 8.11%. Applicability was tested on 40 olive oil samples. Several pesticides were detected in most of the virgin olive oil samples. By contrast, refined olive samples contained few pesticides, and only endosulfan sulphate was detected in all

  5. Olive Cultivation in the Southern Hemisphere: Flowering, Water Requirements and Oil Quality Responses to New Crop Environments

    Science.gov (United States)

    Torres, Mariela; Pierantozzi, Pierluigi; Searles, Peter; Rousseaux, M. Cecilia; García-Inza, Georgina; Miserere, Andrea; Bodoira, Romina; Contreras, Cibeles; Maestri, Damián

    2017-01-01

    Olive (Olea europaea L.) is a crop well adapted to the environmental conditions prevailing in the Mediterranean Basin. Nevertheless, the increasing international demand for olive oil and table olives in the last two decades has led to expansion of olive cultivation in some countries of the southern hemisphere, notably in Argentina, Chile, Perú and Australia. While the percentage of world production represented by these countries is still low, many of the new production regions do not have typical Mediterranean climates, and some are located at subtropical latitudes where there is relatively little information about crop function. Thus, the primary objective of this review was to assess recently published scientific literature on olive cultivation in these new crop environments. The review focuses on three main aspects: (a) chilling requirements for flowering, (b) water requirements and irrigation management, and (c) environmental effects on fruit oil concentration and quality. In many arid and semiarid regions of South America, temperatures are high and rainfall is low in the winter and early spring months compared to conditions in much of the Mediterranean Basin. High temperatures have often been found to have detrimental effects on olive flowering in many olive cultivars that have been introduced to South America, and a better understanding of chilling requirements is needed. Lack of rainfall in the winter and spring also has resulted in an urgent need to evaluate water requirements from the flower differentiation period in the winter to early fruit bearing. Additionally, in some olive growing areas of South America and Australia, high early season temperatures affect the timing of phenological events such that the onset of oil synthesis occurs sooner than in the Mediterranean Basin with most oil accumulation taking place in the summer when temperatures are very high. Increasing mean daily temperatures have been demonstrated to decrease fruit oil concentration

  6. High-pressure cloud point data for the system glycerol + olive oil + n-butane + AOT

    OpenAIRE

    Bender,J. P.; Junges,A.; Franceschi,E.; Corazza,F. C.; Dariva,C.; Oliveira,J. Vladimir; Corazza,M. L.

    2008-01-01

    This work reports high-pressure cloud point data for the quaternary system glycerol + olive oil + n-butane + AOT surfactant. The static synthetic method, using a variable-volume view cell, was employed for obtaining the experimental data at pressures up to 27 MPa. The effects of glycerol/olive oil concentration and surfactant addition on the pressure transition values were evaluated in the temperature range from 303 K to 343 K. For the system investigated, vapor-liquid (VLE), liquid-liquid (L...

  7. Preparation of a new gamma irradiated PVC-Olive oil cake plastic composite material

    International Nuclear Information System (INIS)

    Messaud, F.A.; Almsmary, Y.A.; Elwerfalli, S.M.; Benayad, S.M.; Haraga, S.O.; Benfaid, N.A.; Kabar, Y.M.

    2003-01-01

    This paper dealt with the investigation on preparing new plastic composite material, utilizing polyvinyl chloride polymer (a commercial product in abu-kammash chemical complex) and olive oil cake (a waste of many olive oil production factories), followed by gamma irradiation (26.3 Kg ry) o induce crosslinking of the polymer. The new material possess good, electrical and mechanical properties as compared to plastic products of (PVC plastic pipe factory), and which could be used as new construction anti corrosive material, such as special roofing and partitioning or household goods

  8. Determination of Alkyl Esters Content in PDO Extra Virgin Olive Oils from Sicily

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    Rosaria Costa

    2017-01-01

    Full Text Available The quality parameter of alkyl esters of fatty acids was checked in a variety of Italian olive oil samples. In particular, 34 samples of extra virgin olive oils (EVOOs from South Italy (Sicilian orchards, produced in the years 2014-2015, have been subjected to the analytical protocol dictated by the European Union for the determination of alkyl esters, as an indicator of oil’s quality. All the samples analyzed resulted to be well below the limit set by EU Directive. Besides recently produced EVOOs, a set of very aged oils, produced in the years 1996–2000, were analyzed as well. The main finding was that alkyl esters increased in correspondence with deterioration processes.

  9. Effect of crushing temperature on virgin olive oil quality and composition

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    Ö. Kula

    2018-03-01

    Full Text Available The objective of the current study was to assess the influence of a modified crushing process and kneading operation on the quality parameters, volatile compounds, and the fatty acid and sterol profiles of virgin olive oil from the Edremit yaglik variety. In the study, olive oil samples were produced in two different processes. The first one was produced without malaxation and the second one was produced with the malaxing process. During crushing, the effect of different temperatures was tested. The results demonstrate that different crushing temperatures generally did not affect the amount of free fatty acids, or peroxide value. Total phenol contents were positively affected by the additional malaxation process. Fatty acids and sterol composition were not significantly altered at different crushing temperatures or during the subsequent malaxation application. PCA enabled a clear classification of the oils obtained from different processing techniques.

  10. Effect of drought stress on qualitative characteristics of olive oil of cv Koroneiki

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    Kotsifaki, Fani

    2001-08-01

    Full Text Available Quality characteristics (acidity, peroxide values, K232, K270, oxidative stability and chemical compositional data (fatty acids, sterols and triacylglycerols were studied in virgin olive oil samples from olive trees, cv Koroneiki, subjected to different water regimes. Experimental trials were carried out using three-year old own-rooted olive trees (Olea europaea L variety Koroneiki. Plants were subjected to two irrigation treatments to maintain soil water potential to -0.03 MPa and -1.5 MPa. Results showed that irrigation significantly increased the fruit oil content and the oxidative stability and peroxide value of the resulting oil. Olive oil from fruits of irrigated trees showed significant higher values in total saturated fatty acids. Total sterols were also significantly influenced by irrigation. Acidity and specific absorption coefficients K232, K270, of olive oils were not significantly affected.Se han estudiado los valores de calidad reglamentada (acidez, índice de peróxido, los valores de absorbancia en UV (K270, K232, estabilidad oxidativa media en Rancimat 120ºC y características químicas (ácidos grasos, esteroles, triglicéridos en aceite de oliva virgen variedad Koroneiki sometidos a diferentes regímenes hídricos. El estudio se ha realizado en árboles adultos de 3 años cultivados en contenedor al aire libre. Los árboles se riegan con dos dosis tratando de mantener un potencial de agua en el suelo de unos -0,03 Mpa y -1,5 Mpa. Los resultados muestran en los olivos de riego un aumento significativo de la riqueza grasa y de la estabilidad del aceite. Los aceites producidos en olivos de riego presentan una mayor proporción de ácidos grasos saturados (palmítico-esteárico. Los esteroles totales se ven significativamente influenciados por el riego. Acidez y absorbancia K270, K232 no se han visto afectados por el riego.

  11. Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster

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    Zarrouk, Mokhtar

    2008-12-01

    Full Text Available A study on the characterization of virgin olive oils from wild olives (Olea europaea L. subsp. oleaster was conducted in order to define new cultivars which are welladapted to the Tunisian environment and yield high quality oils. The study was done during the crop years 2003/04, 2004/05 and 2005/06. The main analytical parameters of the oils were evaluated: fatty acid compositions, chlorophylls, carotenoids, tocopherols and phenolic compounds as well as their relationship with oxidative stability. The fatty acid composition of all the wild olive trees tested produced virgin olive oil which complies with commercial standards, as well as for their appreciable amounts of tocopherols and phenolic compounds. Tocopherol analysis by HPLC revealed the presence of α, β, γ and δ tocopherols in all the studied olive oils. Total tocopherol content was significantly influenced by the varietal factor. It ranged from 310 (SB12 to 780 mg/kg (H3. As for total tocopherols, the amount of each tocopherol varied according to genotype. α tocopherol is the most prominent, whereas β, γ and δ tocopherols are less represented. Results showed a clear influence of total phenols and o-diphenols on virgin olive oil stability (R = 0.905, 0.963 P En este trabajo se han caracterizado los aceites obtenidos a partir de siete acebuches previamente seleccionados entre varias poblaciones de Olea europea L. Subsp. oleaster. El estudio se llevó a cabo durante las campañas de producción 2003/04, 2004/05 y 2005/06.Varios parámetros analíticos fueron evaluados: composiciones en ácidos grasos, pigmentos, tocoferoles, fenoles; así mismo, se investigó la relación de estos parámetros con la estabilidad de los aceites. Los resultados obtenidos mostraron que todas las muestras de frutos de acebuche produjeron aceites cuya composición de ácidos grasos, tocoferoles y compuestos fenólicos cumplió las normas comerciales para aceite de oliva virgen del Comit

  12. Authentication of virgin olive oil by a novel curve resolution approach combined with visible spectroscopy.

    Science.gov (United States)

    Ferreiro-González, Marta; Barbero, Gerardo F; Álvarez, José A; Ruiz, Antonio; Palma, Miguel; Ayuso, Jesús

    2017-04-01

    Adulteration of olive oil is not only a major economic fraud but can also have major health implications for consumers. In this study, a combination of visible spectroscopy with a novel multivariate curve resolution method (CR), principal component analysis (PCA) and linear discriminant analysis (LDA) is proposed for the authentication of virgin olive oil (VOO) samples. VOOs are well-known products with the typical properties of a two-component system due to the two main groups of compounds that contribute to the visible spectra (chlorophylls and carotenoids). Application of the proposed CR method to VOO samples provided the two pure-component spectra for the aforementioned families of compounds. A correlation study of the real spectra and the resolved component spectra was carried out for different types of oil samples (n=118). LDA using the correlation coefficients as variables to discriminate samples allowed the authentication of 95% of virgin olive oil samples. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Absorption spectroscopy and multi-angle scattering measurements in the visible spectral range for the geographic classification of Italian exravirgin olive oils

    Science.gov (United States)

    Mignani, Anna G.; Ciaccheri, Leonardo; Cimato, Antonio; Sani, Graziano; Smith, Peter R.

    2004-03-01

    Absorption spectroscopy and multi-angle scattering measurements in the visible spectral range are innovately used to analyze samples of extra virgin olive oils coming from selected areas of Tuscany, a famous Italian region for the production of extra virgin olive oil. The measured spectra are processed by means of the Principal Component Analysis method, so as to create a 3D map capable of clustering the Tuscan oils within the wider area of Italian extra virgin olive oils.

  14. Direct olive oil analysis by mass spectrometry: A comparison of different ambient ionization methods.

    Science.gov (United States)

    Lara-Ortega, Felipe J; Beneito-Cambra, Miriam; Robles-Molina, José; García-Reyes, Juan F; Gilbert-López, Bienvenida; Molina-Díaz, Antonio

    2018-04-01

    Analytical methods based on ambient ionization mass spectrometry (AIMS) combine the classic outstanding performance of mass spectrometry in terms of sensitivity and selectivity along with convenient features related to the lack of sample workup required. In this work, the performance of different mass spectrometry-based methods has been assessed for the direct analyses of virgin olive oil for quality purposes. Two sets of experiments have been setup: (1) direct analysis of untreated olive oil using AIMS methods such as Low-Temperature Plasma Mass Spectrometry (LTP-MS) or paper spray mass spectrometry (PS-MS); or alternatively (2) the use of atmospheric pressure ionization (API) mass spectrometry by direct infusion of a diluted sample through either atmospheric pressure chemical ionization (APCI) or electrospray (ESI) ionization sources. The second strategy involved a minimum sample work-up consisting of a simple olive oil dilution (from 1:10 to 1:1000) with appropriate solvents, which originated critical carry over effects in ESI, making unreliable its use in routine; thus, ESI required the use of a liquid-liquid extraction to shift the measurement towards a specific part of the composition of the edible oil (i.e. polyphenol rich fraction or lipid/fatty acid profile). On the other hand, LTP-MS enabled direct undiluted mass analysis of olive oil. The use of PS-MS provided additional advantages such as an extended ionization coverage/molecular weight range (compared to LTP-MS) and the possibility to increase the ionization efficiency towards nonpolar compounds such as squalene through the formation of Ag + adducts with carbon-carbon double bounds, an attractive feature to discriminate between oils with different degree of unsaturation. Copyright © 2017 Elsevier B.V. All rights reserved.

  15. Influence of extraction techniques on physical-chemical characteristics and volatile compounds of extra virgin olive oil.

    Science.gov (United States)

    Volpe, Maria Grazia; De Cunzo, Fausta; Siano, Francesco; Paolucci, Marina; Barbarisi, Costantina; Cammarota, Giancarlo

    2014-01-01

    The purpose of this study was to investigate three types of extraction methods of extra virgin olive oil (EVOO) from the same cultivar (Ortice olive cultivar): traditional or pressing (T) system, decanter centrifugation (DC) system and a patented horizontal axis decanter centrifugation (HADC) system. Oil samples were subjected to chemical analyses: free acidity, peroxide value, ultraviolet light absorption K232 and K270, total polyphenols, antioxidant capacity, volatile compounds and olfactory characteristics by electronic nose. The two centrifugation systems showed better free acidity and peroxides value but total polyphenol content was particularly high in extra virgin olive oil produced by patented HADC system. Same volatile substances that positively characterize the oil aroma were found in higher amount in the two centrifugation systems, although some differences have been detected between DC and HADC system, other were found in higher amount in extra virgin olive oil produced by T system. The electronic nose analysis confirmed these results, principal component analysis (PCA) and correlation matrix showed the major differences between EVOO produced by T and HADC system. Taken together the results showed that DC and HADC systems produce EVOO with better characteristics than T system and patented HADC is the best extraction system.

  16. Short Distance Standoff Raman Detection of Extra Virgin Olive Oil Adulterated with Canola and Grapeseed Oils.

    Science.gov (United States)

    Farley, Carlton; Kassu, Aschalew; Bose, Nayana; Jackson-Davis, Armitra; Boateng, Judith; Ruffin, Paul; Sharma, Anup

    2017-06-01

    A short distance standoff Raman technique is demonstrated for detecting economically motivated adulteration (EMA) in extra virgin olive oil (EVOO). Using a portable Raman spectrometer operating with a 785 nm laser and a 2-in. refracting telescope, adulteration of olive oil with grapeseed oil and canola oil is detected between 1% and 100% at a minimum concentration of 2.5% from a distance of 15 cm and at a minimum concentration of 5% from a distance of 1 m. The technique involves correlating the intensity ratios of prominent Raman bands of edible oils at 1254, 1657, and 1441 cm -1 to the degree of adulteration. As a novel variation in the data analysis technique, integrated intensities over a spectral range of 100 cm -1 around the Raman line were used, making it possible to increase the sensitivity of the technique. The technique is demonstrated by detecting adulteration of EVOO with grapeseed and canola oils at 0-100%. Due to the potential of this technique for making measurements from a convenient distance, the short distance standoff Raman technique has the promise to be used for routine applications in food industry such as identifying food items and monitoring EMA at various checkpoints in the food supply chain and storage facilities.

  17. Insecticides authorized for use on olive trees and the relationship between their registration and residues in olive oil

    Directory of Open Access Journals (Sweden)

    Lentza-Rizos, Ch.

    1996-12-01

    Full Text Available In order to eliminate losses due to insect attack, several insecticides are used on olive trees. Their residues in olive oil constitute an important parameter of its quality and must be monitored regularly and kept as low possible in order to ensure consumer protection. In this paper the insecticides authorized for use on olive trees are listed and their ADIs and Codex Alimentarius MRLs reported. The existing registrations are discussed from the point of view of their residues in oil.

    Diversos insecticidas son usados para eliminar las pérdidas debidas al ataque de insectos en olivos. Sus residuos en el aceite de oliva constituyen un parámetro importante de su calidad y deben ser controlados con regularidad y mantenidos tan bajos como sea posible en orden a asegurar la protección del consumidor. En este artículo se incluyen los distintos insecticidas autorizados para su uso en olivos así como los valores de ingesta diaria aceptable para el hombre y los límites máximos autorizados de los mismos. Los registros existentes se discuten desde el punto de vista de sus residuos en el aceite.

  18. Disposal of by-products in olive oil industry: waste-to-energy solutions

    International Nuclear Information System (INIS)

    Caputo, Antonio C.; Scacchia, Federica; Pelagagge, Pacifico M.

    2003-01-01

    Olive oil production industry is characterized by relevant amounts of liquid and solid by-products [olive mill wastewater (OMW) and olive husk (OH)], and by economical, technical and organizational constraints that make difficult the adoption of environmentally sustainable waste disposal approaches. In this context, waste treatment technologies aimed at energy recovery represent an interesting alternative. In the paper, a technical and economical analysis of thermal disposal plant solutions with energy recovery has been carried out. The considered plants enable the combined treatment of OMW and OH which, although penalizes the energy recovery, proves to be feasible and profitable in a future legislative scenario when stricter limitation on OMW disposal will force oil producers to bear high disposal costs. Results are compared by using economic performance measures, including revenues from produced energy and avoided disposal costs. A sensitivity and risk analysis is also performed in order to assess the economic profitability of the proposed solutions

  19. Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio).

    Science.gov (United States)

    Caruso, Giovanni; Gucci, Riccardo; Sifola, Maria Isabella; Selvaggini, Roberto; Urbani, Stefania; Esposto, Sonia; Taticchi, Agnese; Servili, Maurizio

    2017-08-01

    Fruit development and oil quality in Olea europaea L. are strongly influenced by both light and water availability. In the present study, the simultaneous effects of light environment and irrigation on fruit characteristics and oil quality were studied in a high-density orchard over two consecutive years. Olive fruits were harvested from three canopy positions (intercepting approximately 64%, 42% and 30% of above canopy radiation) of fully-productive trees subjected to full, deficit or complementary irrigation. Fruits receiving 61-67% of above canopy radiation showed the highest fruit weight, mesocarp oil content and maturation index, whereas those intercepting only 27-33% showed the lowest values. Palmitoleic and linoleic acids increased in oils obtained from fruits exposed to high light levels, whereas oleic acid and the oleic-linoleic acid ratio decreased. Neither canopy position, nor irrigation affected K 232 , K 270 , ΔK and the concentration of lignan in virgin olive oils (VOOs). Total phenols, 3,4-DHPEA-EDA [2-(3,4-hydroxyphenyl)ethyl (3S,4E)-4-formyl-3-(2-oxoethyl)hex-4-enoate] and p-HPEA-EDA (decarboxymethyl ligstroside-aglycone) increased in VOOs produced from fruits harvested from the top of the canopy, whereas full irrigation decreased total phenols and 3,4-DHPEA-EDA concentrations with respect to the complementary irrigation treatment. Light and water availability are crucial not only for tree productivity, but also they clearly affect olive oil quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  20. 19F NMR method for the determination of quality of virgin olive oil

    Directory of Open Access Journals (Sweden)

    Zhou, L. L.

    2015-12-01

    Full Text Available This paper reported a potential analytical technique based on NMR spectroscopy for the determination of quality of olive oil. The model compounds with active hydrogen, including free sterols, free aliphatic alcohols, phenolics, and free fatty acids were determined by 19F NMR upon derivation with 4-fluorobenzoyl chloride. Integration of the appropriate signals of the derivatives of the compounds in the corresponding 19F NMR spectrum allows for the quantification of these compounds. 37 Samples of commercial olive oil and 5 samples of other plant oils were determined by 19F NMR. The amount of diglycerides and the ratio of 1,2-diglycerides to the total amount of diglycerides were analyzed to monitor whether extra virgin olive oil was adulterated with low price olive oil and other plant oils or not. The results showed that the total diglyceride content should not be higher than 2.5% and the ratio (D of 1,2-diglycerides to total diglycerides should be higher than 0.35 for extra virgin olive oil. This method is an easier, simpler, safer, faster and more reliable technique for the determination of the quality of olive oil and can also be extended to monitoring the quality of ordinary edible oils.En este trabajo se describe una técnica analítica basada en la espectroscopía de RMN para determinar la calidad del aceite de oliva. Los compuestos modelo con hidrógeno activo, incluyendo esteroles libres, alcoholes alifáticos libres, compuestos fenólicos, ácidos grasos libres se determinaron por 19F RMN derivatizados con cloruro de 4-fluorobenzoilo. La integración de las señales apropiadas de los derivados de los compuestos en el correspondiente espectro de 19F RMN permite la cuantificación de estos compuestos. 37 muestras de aceites de oliva comerciales y 5 muestras de otros aceites vegetales se determinaron por 19F RMN. La cantidad de diglicéridos y la proporción de los 1,2-diglicéridos a la cantidad total de diglicéridos se analizaron para

  1. The effect of extra virgin olive oil and soybean on DNA, cytogenicity and some antioxidant enzymes in rats.

    Science.gov (United States)

    El-Kholy, Thanaa A; Abu Hilal, Mohammad; Al-Abbadi, Hatim Ali; Serafi, Abdulhalim Salim; Al-Ghamdi, Ahmad K; Sobhy, Hanan M; Richardson, John R C

    2014-06-23

    We investigated the effect of extra virgin (EV) olive oil and genetically modified (GM) soybean on DNA, cytogenicity and some antioxidant enzymes in rodents. Forty adult male albino rats were used in this study and divided into four groups. The control group of rodents was fed basal ration only. The second group was given basal ration mixed with EV olive oil (30%). The third group was fed basal ration mixed with GM (15%), and the fourth group survived on a combination of EV olive oil, GM and the basal ration for 65 consecutive days. On day 65, blood samples were collected from each rat for antioxidant enzyme analysis. In the group fed on basal ration mixed with GM soyabean (15%), there was a significant increase in serum level of lipid peroxidation, while glutathione transferase decreased significantly. Interestingly, GM soyabean increased not only the percentage of micronucleated polychromatic erythrocytes (MPCE), but also the ratio of polychromatic erythrocytes to normochromatic erythrocytes (PEC/NEC); however, the amount of DNA and NCE were significantly decreased. Importantly, the combination of EV olive oil and GM soyabean significantly altered the tested parameters towards normal levels. This may suggest an important role for EV olive oil on rodents' organs and warrants further investigation in humans.

  2. Study on Olive Oil Wastewater Treatment: Nanotechnology Impact

    Directory of Open Access Journals (Sweden)

    Nika Gholamzadeh

    2016-11-01

    Full Text Available The olive mill wastewater (OMW is generated from olive oil extraction in olive mills. It contains a very high organic load and considerable quantities of phytotoxicity compounds. Comprehensive articles with different methods have been published about the treatment of OMW. This paper reviews the recent reports on the variety methods of OMW treatment. Biological process, containing aerobic pre-treatment by using different cultures and anaerobic co-digestion with other sewage and also added external nutrient with optimum ratio attracted much attention in the treatment of OMW. However, advanced oxidation process (AOP due to the high oxidation potential which causes destruction of organic pollutants, toxic and chlorinated compounds have been considered. Furthermore, membrane technologies consist of microfiltration, ultrafiltration and especially nanofiltrationin wastewater treatment are growing in recent years. They offer high efficiency and mediocre investments owing to novel membrane materials, membrane design technics, module figures and improvement of the skills. In addition, fouling reduces the membrane performances in time, which is a main problem of cost efficiency.

  3. Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

    NARCIS (Netherlands)

    Yan, Jing; Oey, Sergio B.; Leeuwen, van Stefan P.J.; Ruth, van Saskia M.

    2018-01-01

    In this study, the processing derived contaminants 2- and 3-monochloropropanediol (2- and 3-MCPD) esters and glycidyl esters (GEs) were analysed in 84 oil samples by GC–MS/MS for the discrimination of processing grades of olive oils as a potential authentication tool. Concentrations of 2- and 3-MCPD

  4. Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches.

    Science.gov (United States)

    Procida, Giuseppe; Cichelli, Angelo; Lagazio, Corrado; Conte, Lanfranco S

    2016-01-15

    The volatile fraction of virgin olive oil is characterised by low molecular weight compounds that vaporise at room temperature. In order to obtain an aroma profile similar to natural olfactory perception, the composition of the volatile compounds was determined by applying dynamic headspace gas chromatography, performed at room temperature, with a cryogenic trap directly connected to a gas chromatograph-mass spectrometer system. Samples were also evaluated according to European Union and International Olive Council official methods for sensory evaluation. In this paper, the composition of the volatile fraction of 25 extra virgin olive oils from different regions of Italy was analysed and some preliminary considerations on relationships between chemical composition of volatile fraction and sensory characteristics are reported. Forty-two compounds were identified by means of the particular analytical technique used. All the analysed samples, classified as extra virgin by the panel test, never present peaks whose magnitude is important enough in defected oils. The study was focused on the evaluation of volatile compounds responsible for the positive impact on olive odour properties ('green-fruity' and 'sweet') and olfactory perception. Chemometric evaluation of data, obtained through headspace analysis and the panel test evaluation, showed a correlation between chemical compounds and sensory properties. On the basis of the results, the positive attributes of virgin olive oil are divided into two separated groups: sweet types or green types. Sixteen volatile compounds with known positive impact on odour properties were extracted and identified. In particular, eight compounds seem correlated with sweet properties whereas the green sensation appears to be correlated with eight other different substances. The content of the compounds at six carbon atoms proves to be very important in defining positive attributes of extra virgin olive oils and sensory evaluation. © 2015

  5. Degradation of waste waters from olive oil mills by Yarrowia lipolytica ATCC 20255 and Pseudomonas putida

    Energy Technology Data Exchange (ETDEWEB)

    De Felice, B.; Pontecorvo, G.; Carfagna, M. [Univ. of Naples, Caserta (Italy). Inst. of Biology

    1997-12-31

    Waste water from olive oil processing may cause severe pollution in the Mediterranean area, since they have a high level of chemical oxygen demand (COD) (100-200 g/l) and contain other organic and inorganic compounds. In all olive oil producing countries, the reduction of pollution in olive oil mill waste waters at reasonable costs and using techniques suitable for most industrial applications is an unsolved problem. For this paper, the yeast Yarrowia lipolytica ATCC 20255 was grown on waste waters from an olive oil mill in a 3.5 l fermenter under batch culture conditions. The results showed that the yeast was capable of reducing the COD value by 80% in 24 h. In this way, a useful biomass of 22.45 g/l as single cell protein (SCP) and enzyme lipase were produced. During this process, most of the organic and inorganic substances were consumed, only aromatic pollutants were still present in the fermentation effluents. Therefore, we used a phenol degrader, namely Pseudomonas putida, to reduce phenolic compounds in the fermentation effluents after removing Yarrowia lipolytica cells. P. putida was effective in reducing phenols in only 12 h. (orig.)

  6. Effect of extra virgin olive oil components on the arachidonic acid cascade, colorectal cancer and colon cancer cell proliferation

    International Nuclear Information System (INIS)

    Storniolo, C.E.; Moreno, J.J.

    2016-01-01

    The mediterranean diet (MD) reduced the risk of colorectal cancer (CRC), and olive oil, the primary source of fat in the MD, has also been found to have a protective effect. However, animals fed with oleic acid present a high number of intestinal tumours, suggesting that oleic acid and olive oil consumption can exert different effects on CRC. Considering that extra virgin olive oil (EVOO) is a complex mix of fatty acids and minor compounds such as polyphenols, hydrocarbons, phytosterols and triterpenes; and that these compounds have antioxidant activity and consequently they can modulate the arachidonic acid (AA) cascade and eicosanoid synthesis. This review analyzes the state of the art of olive oil components on the AA cascade and cellular mechanism involved in CRC such as intestinal epithelial cell growth/apoptosis, to understand the fact that the consumption of seed oils with high oleic content or EVOO will probably have different effects on CRC development. [es

  7. Effect of extra virgin olive oil components on the arachidonic acid cascade, colorectal cancer and colon cancer cell proliferation

    Directory of Open Access Journals (Sweden)

    C. E. Storniolo

    2016-12-01

    Full Text Available The mediterranean diet (MD reduced the risk of colorectal cancer (CRC, and olive oil, the primary source of fat in the MD, has also been found to have a protective effect. However, animals fed with oleic acid present a high number of intestinal tumours, suggesting that oleic acid and olive oil consumption can exert different effects on CRC. Considering that extra virgin olive oil (EVOO is a complex mix of fatty acids and minor compounds such as polyphenols, hydrocarbons, phytosterols and triterpenes; and that these compounds have antioxidant activity and consequently they can modulate the arachidonic acid (AA cascade and eicosanoid synthesis. This review analyzes the state of the art of olive oil components on the AA cascade and cellular mechanism involved in CRC such as intestinal epithelial cell growth/apoptosis, to understand the fact that the consumption of seed oils with high oleic content or EVOO will probably have different effects on CRC development.

  8. Maceration of Extra Virgin Olive Oil with Common Aromatic Plants Using Ultrasound-Assisted Extraction: An UV-Vis Spectroscopic Investigation

    Directory of Open Access Journals (Sweden)

    Ozren Jović

    2018-01-01

    Full Text Available Rosemary (Rosmarinus officinalis, garden sage (Salvia officinalis, summer savory (Satureja hortensis, laurel (Laurus nobilis, and other aromatic plants were put in olive oil and exposed to ultrasounds for different duration. Filtrated oils were dissolved in cyclohexane, and UV-Vis measurements were carried out. Absorbance values corresponding to chlorophylls, carotenoids, flavonoids (370 nm, and polyphenols (around 300 nm were measured. In addition, for some samples, total phenols were determined using Folin-Denis reagent and compared with the similar maceration procedure in water solvent (instead of olive oil. Maceration without ultrasound in olive oil for each plant was also compared with ultrasound-assisted extraction. The results show that significant amount of aromatic content can be extracted in olive oil by applying ultrasounds for only few minutes, especially for Salvia officinalis powder. The use of UV-Vis measurements is simple but enough to examine the extent of phenol content extraction through such maceration procedure.

  9. Using Wild Olives in Breeding Programs: Implications on Oil Quality Composition

    Directory of Open Access Journals (Sweden)

    Lorenzo León

    2018-02-01

    Full Text Available A wide genetic diversity has been reported for wild olives, which could be particularly interesting for the introgression of some agronomic traits and resistance to biotic and abiotic stresses in breeding programs. However, the introgression of some beneficial wild traits may be paralleled by negative effects on some other important agronomic and quality traits. From the quality point of view, virgin olive oil (VOO from olive cultivars is highly appreciated for its fatty acid composition (high monounsaturated oleic acid content and the presence of several minor components. However, the composition of VOO from wild origin and its comparison with VOO from olive cultivars has been scarcely studied. In this work, the variability for fruit characters (fruit weight and oil content, OC, fatty acid composition, and minor quality components (squalene, sterols and tocopherols content and composition was studied in a set of plant materials involving three different origins: wild genotypes (n = 32, cultivars (n = 62 and genotypes belonging to cultivar × wild progenies (n = 62. As expected, values for fruit size and OC in wild olives were lower than those obtained in cultivated materials, with intermediate values for cultivar × wild progenies. Wild olives showed a remarkably higher C16:0 percentage and tocopherol content in comparison to the cultivars. Contrarily, lower C18:1 percentage, squalene and sterol content were found in the wild genotypes, while no clear differences were found among the different plant materials regarding composition of the tocopherol and phytosterol fractions. Some common highly significant correlations among components of the same chemical family were found in all groups of plant materials. However, some other correlations were specific for one of the groups. The results of the study suggested that the use of wild germplasm in olive breeding programs will not have a negative impact on fatty acid composition, tocopherol content

  10. Comparison between different liquid-liquid and solid phase methods of extraction prior to the identification of the phenolic fraction present in olive oil washing wastewater from the two-phase olive oil extraction system

    Directory of Open Access Journals (Sweden)

    S. Jiménez-Herrera

    2017-09-01

    Full Text Available Phenolic compounds from olive mill wastewater (OMW, are characterized by a strong antioxidant activity. At the same time, they represent an environmental problem because they are difficult to degrade. The purpose of this work was to identify these biologically active compounds in the OMW from two-phase olive oil production in order to convert a polluting residue into a source of natural antioxidants. After optimizing the extraction process of phenolic compounds using liquid-liquid extraction (LLE and solid phase extraction (SPE methods, it was determined that the most appropriate sequence comprised a previous centrifugation to remove the lipid fraction, followed by liquid extraction with ethyl acetate or SPE. The most important compounds identified in olive oil washing wastewater (OOWW were tyrosol, hydroxytyrosol and succinic acid; whereas the ones in the wastewater derived from the washing of the olives (OWW were cresol, catechol, 4-methylcatechol, hydrocinnamic acid and p-hydroxy-hydrocinnamic acid.

  11. Comparison between different liquid-liquid and solid phase methods of extraction prior to the identification of the phenolic fraction present in olive oil washing wastewater from the two-phase olive oil extraction system

    International Nuclear Information System (INIS)

    Jiménez-Herrera, S.; Ochando-Pulido, J.M.; Martínez-Ferez, A.

    2017-01-01

    Phenolic compounds from olive mill wastewater (OMW), are characterized by a strong antioxidant activity. At the same time, they represent an environmental problem because they are difficult to degrade. The purpose of this work was to identify these biologically active compounds in the OMW from two-phase olive oil production in order to convert a polluting residue into a source of natural antioxidants. After optimizing the extraction process of phenolic compounds using liquid-liquid extraction (LLE) and solid phase extraction (SPE) methods, it was determined that the most appropriate sequence comprised a previous centrifugation to remove the lipid fraction, followed by liquid extraction with ethyl acetate or SPE. The most important compounds identified in olive oil washing wastewater (OOWW) were tyrosol, hydroxytyrosol and succinic acid; whereas the ones in the wastewater derived from the washing of the olives (OWW) were cresol, catechol, 4-methylcatechol, hydrocinnamic acid and p-hydroxy-hydrocinnamic acid. [es

  12. Olive oil and immune system functions: potential involvement in immunonutrition

    Directory of Open Access Journals (Sweden)

    Álvarez de Cienfuegos, Gerardo

    2004-03-01

    Full Text Available Olive oil plays a crucial role as a main component of the Mediterranean diet, which has shown important benefits for the human health. According to the current knowledge, the administration of diets containing olive oil exerts some beneficial effects on the immune system functions due likely to the action of oleic acid rather than other substances contained in this fat. In the last few years, epidemiological, clinical and experimental studies have evidenced the potential of certain dietary lipids (containing polyunsaturated or monounsaturated fatty acids as modulators of immune system functions due to their ability to suppress several functions of immune system in both humans and animals. As a result, these fats have been applied in the reduction of symptoms from diseases characterized by an overactivation of the immune system (autoimmune diseases or in the reduction of cancer risk. Here, we review several relevant experimental and clinical data associated with the beneficial effects of olive oil upon the health, the mechanisms of action and the immune function susceptible of being be altered by the administration of dietary lipids and particularly of olive oil. In addition, we will also discuss the detrimental effects on the immune system functions caused by the administration of certain dietary lipids attributed mainly to a reduction of host natural resistance against infectious microorganisms as well as the involvement of olive oil diets in the regulation of immune resistance.El aceite de oliva tiene un papel crucial como componente de la dieta Mediterránea, con importantes beneficios sobre la salud humana. Dietas conteniendo aceite de oliva actúan de manera favorable en las funciones del sistema inmune por la acción sobretodo del ácido oleico. Los estudios epidemiológicos, clínicos y experimentales publicados en los últimos años demuestran que ciertos lípidos de la dieta [ácidos grasos monoinsaturados (MUFA y poliinsaturados (PUFA

  13. Suitability of olive oil washing water as an electron donor in a feed batch operating bio-electrochemical system

    International Nuclear Information System (INIS)

    Fermoso, F.G.; Fernández-Rodríguez, M.J.; Jiménez-Rodríguez, A.; Serrano, A.; Borja, R.

    2017-01-01

    Olive oil washing water derived from the two-phase manufacturing process was assessed as an electron donor in a bio-electrochemical system (BES) operating at 35 ºC. Start-up was carried out by using acetate as a substrate for the BES, reaching a potential of around +680 mV. After day 54, BES was fed with olive oil washing water. The degradation of olive oil washing water in the BES generated a maximum voltage potential of around +520 mV and a Chemical Oxygen Demand (COD) removal efficiency of 41%. However, subsequent loads produced a decrease in the COD removal, while current and power density diminished greatly. The deterioration of these parameters could be a consequence of the accumulation of recalcitrant or inhibitory compounds, such as phenols. These results demonstrated that the use of olive oil washing water as an electron donor in a BES is feasible, although it has to be further investigated in order to make it more suitable for a real application. [es

  14. The relationship between fatty acid compositions and thermal stability of extra virgin olive oils

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    Fayegh Moulodi

    2014-11-01

    Full Text Available Background: Fatty acids are one of the most important compounds in edible oils. Further, the stability of oils depends on the composition of fatty acids. So, this study was conducted to investigate the effect of fatty acid composition on the oxidative stability of extra virgin olive oils during the heating process. Methods: In total, eight samples of extra virgin olive oil were studied. To evaluate their thermal stability, the oils were heated at 120 ° C for 4 h and sampling was carried out in 2-hour intervals. Then, fatty acid composition, peroxide value, anisidine value and totox value were evaluated according to Iranian national standards. Results: Results showed a significantly direct correlation between Palmitoleic acid and Totox index in the second (r=0.786 and fourth hours (r=0.762, and between linoleic and Totox index in the second (r=0.643 and fourth hours (r=0.786. However, there was a significantly inverse relationship between oleic acid and Totox index in the fourth hour (r=-0.833. Conclusion: Result indicated that linoleic and Palmitoleic acids had a reducing effect on thermal stability of extra virgin olive oil after the second hour. But, Oleic acid caused a positive effect on thermal stability after the fourth hour. Thus, it is concluded that unsaturated fatty acids especially oleic acid affect the thermal stability at final hours.

  15. Diffuse-light absorption spectroscopy by fiber optics for detecting and quantifying the adulteration of extra virgin olive oil

    Science.gov (United States)

    Mignani, A. G.; Ciaccheri, L.; Ottevaere, H.; Thienpont, H.; Conte, L.; Marega, M.; Cichelli, A.; Attilio, C.; Cimato, A.

    2010-09-01

    A fiber optic setup for diffuse-light absorption spectroscopy in the wide 400-1700 nm spectral range is experimented for detecting and quantifying the adulteration of extra virgin olive oil caused by lower-grade olive oils. Absorption measurements provide spectral fingerprints of authentic and adulterated oils. A multivariate processing of spectroscopic data is applied for discriminating the type of adulterant and for predicting its fraction.

  16. Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.

    Science.gov (United States)

    Kruk, Zbigniew A; Kim, Hyun Joo; Kim, Yun Ji; Rutley, David L; Jung, Samooel; Lee, Soo Kee; Jo, Cheorun

    2014-02-01

    This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

  17. Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

    Directory of Open Access Journals (Sweden)

    Zbigniew A. Kruk

    2014-02-01

    Full Text Available This study was conducted to evaluate the combined effect of high pressure (HP with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w of soy sauce (SS, 10% (w/w of olive oil (OO, and a mixture of both 5% of soy sauce and 5% olive oil (w/w (SO were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

  18. Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

    Energy Technology Data Exchange (ETDEWEB)

    Dominguez, R.; Agregan, R.; GonCalves, A.; Lorenzo, J.M.

    2016-07-01

    The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of pâté. The replacement of back fat by olive oil at 50 and 100% did not affect the moisture, fat or protein contents, while it increased yellowness. According to texture parameters, reformulated pâté presented lower values for hardness, cohesiveness, gumminess and chewiness. The use of olive oil significantly (P<0.05) affected the fatty acid content. The amount of MUFA increased, while the content of SFA and PUFA decreased as the back fat was replaced by olive oil. The replacement of fat resulted in an improvement in all nutritional indexes. Atherogenic and thrombogenic indexes decreased while the h/H ratio increased with fat replacement. At the same time, the content of α-tocopherol increased and the amount of cholesterol decreased with the addition of olive oil. Therefore, olive oil provides pâté with high levels of C18:1n9c and MUFA, natural antioxidants such as α-tocopherol and reduces cholesterol levels. As a general conclusion, the replacement of back fat by olive oil allows us to obtain a healthier product. (Author)

  19. Gene expression changes in mononuclear cells in patients with metabolic syndrome after acute intake of phenol-rich virgin olive oil

    Directory of Open Access Journals (Sweden)

    Lopez-Miranda Jose

    2010-04-01

    Full Text Available Abstract Background Previous studies have shown that acute intake of high-phenol virgin olive oil reduces pro-inflammatory, pro-oxidant and pro-thrombotic markers compared with low phenols virgin olive oil, but it still remains unclear whether effects attributed to its phenolic fraction are exerted at transcriptional level in vivo. To achieve this goal, we aimed at identifying expression changes in genes which could be mediated by virgin olive oil phenol compounds in the human. Results Postprandial gene expression microarray analysis was performed on peripheral blood mononuclear cells during postprandial period. Two virgin olive oil-based breakfasts with high (398 ppm and low (70 ppm content of phenolic compounds were administered to 20 patients suffering from metabolic syndrome following a double-blinded, randomized, crossover design. To eliminate the potential effect that might exist in their usual dietary habits, all subjects followed a similar low-fat, carbohydrate rich diet during the study period. Microarray analysis identified 98 differentially expressed genes (79 underexpressed and 19 overexpressed when comparing the intake of phenol-rich olive oil with low-phenol olive oil. Many of these genes seem linked to obesity, dyslipemia and type 2 diabetes mellitus. Among these, several genes seem involved in inflammatory processes mediated by transcription factor NF-κB, activator protein-1 transcription factor complex AP-1, cytokines, mitogen-activated protein kinases MAPKs or arachidonic acid pathways. Conclusion This study shows that intake of virgin olive oil based breakfast, which is rich in phenol compounds is able to repress in vivo expression of several pro-inflammatory genes, thereby switching activity of peripheral blood mononuclear cells to a less deleterious inflammatory profile. These results provide at least a partial molecular basis for reduced risk of cardiovascular disease observed in Mediterranean countries, where virgin olive

  20. 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

    Directory of Open Access Journals (Sweden)

    Serraiocco, A.

    2002-06-01

    Full Text Available Experimental tests were carried out to ascertain the influence of malaxation time of olive paste on extraction yields and qualitative characteristics of virgin olive oils obtained by a centrifugal decanter at water saving. Results show that malaxation time has to be no less than 45 minutes to have a satisfactory oil extraction yield. Furthermore, it was ascertained that the malaxation time, protracted up to 90 minutes, does not have influence upon qualitative and organoleptic characteristics of oils. Only the total phenols content of oils changed significantly when the malaxation time of olive paste increased from 15 to 90 minutes. However, in this research has been demonstrated that in some cases the total phenols content of oils increased during the first 30-45 minutes of malaxation and after it diminished. This is due to the variation of total phenols content of vegetable water that in the first time increased and after diminished very quickly. Because of the partition equilibrium law, the total phenols content of oil changed in the same way. Finally, results show that the composition of volatile substances of head-space of oils did not change increasing the malaxation time of olive paste obtained from good quality olive fruits.Se realizaron pruebas experimentales para verificar la influencia del tiempo de batido sobre los rendimientos en aceite y sobre las características de la calidad de los aceites obtenidos con un decanter centrifugo con ahorro de agua. Los resultados conseguidos indicaron que el tiempo de batido no debe ser inferior a 45 minutos para poder obtener rendimientos en aceite satisfactorios. Además, se pudo verificar que la operación de batido, aun siendo prolongada a 90 minutos, no influencia significativamente en las características cualitativas y organolépticas de los aceites. Solo el contenido de fenoles totales en los aceites disminuyó cuando el tiempo de batido fue incrementado de 15 a 90 minutos. Sin embargo, se

  1. Oil composition and genetic biodiversity of ancient and new olive (Olea europea L.) varieties and accessions of southern Italy.

    Science.gov (United States)

    Cicatelli, Angela; Fortunati, Tancredi; De Feis, Italia; Castiglione, Stefano

    2013-09-01

    The present study is focused on determining the olive oil fatty acid composition of ancient and recent varieties of the Campania region (Italy), but also on molecularly characterizing the most common cultivated varieties in the same region, together with olive trees of the garden of the University Campus of Salerno and of three olive groves of south Italy. Fatty acid methyl esters in the extra virgin oil derived olive fruits were determined, during three consecutive harvests, by gas chromatography. The statistical analysis on fatty acid composition was performed with the ffmanova package. The genetic biodiversity of the olive collection was estimated by using eight highly polymorphic microsatellite loci and calculating the most commonly used indexes. "Dice index" was employed to estimate the similarity level of the analysed olive samples, while the Structure software to infer their genetic structure. The fatty acid content of extra virgin olive oils, produced from the two olive groves in Campania, suggests that the composition is mainly determined by genotype and not by cultural practices or climatic conditions. Furthermore, the analysis conducted on the molecular data revealed the presence of 100 distinct genotypes and seven homonymies out of the 136 analysed trees. Copyright © 2013 Elsevier Ireland Ltd. All rights reserved.

  2. Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation.

    Science.gov (United States)

    García-Martínez, Olga; De Luna-Bertos, Elvira; Ramos-Torrecillas, Javier; Ruiz, Concepción; Milia, Egle; Lorenzo, María Luisa; Jimenez, Brigida; Sánchez-Ortiz, Araceli; Rivas, Ana

    2016-01-01

    In this study, we aimed to clarify the effects of phenolic compounds and extracts from different extra virgin olive oil (EVOO) varieties obtained from fruits of different ripening stages on osteoblast cells (MG-63) proliferation. Cell proliferation was increased by hydroxytyrosol, luteolin, apigenin, p-coumaric, caffeic, and ferulic acids by approximately 11-16%, as compared with controls that were treated with one vehicle alone, while (+)-pinoresinol, oleuropein, sinapic, vanillic acid and derivative (vanillin) did not affect cell proliferation. All phenolic extracts stimulated MG-63 cell growth, and they induced higher cell proliferation rates than individual compounds. The most effective EVOO phenolic extracts were those obtained from the Picual variety, as they significantly increased cell proliferation by 18-22%. Conversely, Arbequina phenolic extracts increased cell proliferation by 9-13%. A decline in osteoblast proliferation was observed in oils obtained from olive fruits collected at the end of the harvest period, as their total phenolic content decreases at this late stage. Further research on the signaling pathways of olive oil phenolic compounds involved in the processes and their metabolism should be carried out to develop new interventions and adjuvant therapies using EVOO for bone health (i.e.osteoporosis) in adulthood and the elderly.

  3. Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation

    Science.gov (United States)

    García-Martínez, Olga; De Luna-Bertos, Elvira; Ramos-Torrecillas, Javier; Ruiz, Concepción; Milia, Egle; Lorenzo, María Luisa; Jimenez, Brigida; Sánchez-Ortiz, Araceli; Rivas, Ana

    2016-01-01

    In this study, we aimed to clarify the effects of phenolic compounds and extracts from different extra virgin olive oil (EVOO) varieties obtained from fruits of different ripening stages on osteoblast cells (MG-63) proliferation. Cell proliferation was increased by hydroxytyrosol, luteolin, apigenin, p-coumaric, caffeic, and ferulic acids by approximately 11–16%, as compared with controls that were treated with one vehicle alone, while (+)-pinoresinol, oleuropein, sinapic, vanillic acid and derivative (vanillin) did not affect cell proliferation. All phenolic extracts stimulated MG-63 cell growth, and they induced higher cell proliferation rates than individual compounds. The most effective EVOO phenolic extracts were those obtained from the Picual variety, as they significantly increased cell proliferation by 18–22%. Conversely, Arbequina phenolic extracts increased cell proliferation by 9–13%. A decline in osteoblast proliferation was observed in oils obtained from olive fruits collected at the end of the harvest period, as their total phenolic content decreases at this late stage. Further research on the signaling pathways of olive oil phenolic compounds involved in the processes and their metabolism should be carried out to develop new interventions and adjuvant therapies using EVOO for bone health (i.e.osteoporosis) in adulthood and the elderly. PMID:26930190

  4. Influence of the nocturnal harvesting of olives from Salento (Italy on the quality of the extra virgin olive oil

    Directory of Open Access Journals (Sweden)

    Di Serio, M. G.

    2014-12-01

    Full Text Available In southern Italy, some olive cultivars such as ‘Ogliarola Salentina’ ripen when the day temperature is still high, at up to 28 to 30 °C. This can affect both the oil quality and the expression of its valuable characteristics. In addition, it increases the risk of undesirable fermentation that can generate off-flavors. In the present study, nocturnal olive harvesting was carried out to determine the influence that temperature can have on the characteristics of the extra virgin olive oil, and particularly on the volatile and oxidative compounds. The data obtained are encouraging: the lower temperatures that occur during the night appear to have a particular and positive impact on the organoleptic characteristics of the extra virgin olive oil produced, with enhanced formation of the volatile compounds that contribute to the ‘green’ notes of the flavor. In areas where daytime temperatures are very high, the nocturnal harvesting of olives at the correct stage of maturity therefore represents a good agronomic practice for the production of oils with high organoleptic and nutritional merit.En el sur de Italia, algunas variedades de olivo maduran cuando la temperatura del día sigue siendo alta, hasta 28 °C a 30 °C. Esto puede perjudicar la calidad del aceite y a la expresión de sus valiosas características, y aumenta el riesgo de fermentación indeseable que puede generar malos sabores. En el presente estudio, la cosecha nocturna de aceitunas se llevó a cabo para determinar la influencia que la temperatura puede tener sobre las características del aceite de oliva virgen extra, y en particular sobre los compuestos volátiles y los compuestos relacionados con la oxidación. Los datos obtenidos son alentadores: las temperaturas más bajas que se producen durante la noche parecen tener un impacto positivo en las características organolépticas del aceite de oliva virgen extra producido, con una mejora de la formación de los compuestos vol

  5. Quality and Trace Element Profile of Tunisian Olive Oils Obtained from Plants Irrigated with Treated Wastewater

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    Cinzia Benincasa

    2012-01-01

    Full Text Available In the present work the use of treated wastewater (TWW to irrigate olive plants was monitored. This type of water is characterized by high salinity and retains a substantial amount of trace elements, organic and metallic compounds that can be transferred into the soil and into the plants and fruits. In order to evaluate the impact of TWW on the overall quality of the oils, the time of contact of the olives with the soil has been taken into account. Multi-element data were obtained using ICP-MS. Nineteen elements (Li, B, Na, Mg, Al, K, Ca, Sc, Cr, Mn, Fe, Co, Ni, Cu, Zn, Sr, Mo, Ba and La were submitted for statistical analysis. Using analysis of variance, linear discriminant analysis and principal component analysis it was possible to differentiate between oils produced from different batches of olives whose plants received different types of water. Also, the results showed that there was correlation between the elemental and mineral composition of the water used to irrigate the olive plots and the elemental and mineral composition of the oils.

  6. Olives and Bone: A Green Osteoporosis Prevention Option

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    Kok-Yong Chin

    2016-07-01

    Full Text Available Skeletal degeneration due to aging, also known as osteoporosis, is a major health problem worldwide. Certain dietary components confer protection to our skeletal system against osteoporosis. Consumption of olives, olive oil and olive polyphenols has been shown to improve bone health. This review aims to summarize the current evidence from cellular, animal and human studies on the skeletal protective effects of olives, olive oil and olive polyphenols. Animal studies showed that supplementation of olives, olive oil or olive polyphenols could improve skeletal health assessed via bone mineral density, bone biomechanical strength and bone turnover markers in ovariectomized rats, especially those with inflammation. The beneficial effects of olive oil and olive polyphenols could be attributed to their ability to reduce oxidative stress and inflammation. However, variations in the bone protective, antioxidant and anti-inflammatory effects between studies were noted. Cellular studies demonstrated that olive polyphenols enhanced proliferation of pre-osteoblasts, differentiation of osteoblasts and decreased the formation of osteoclast-like cells. However, the exact molecular pathways for its bone health promoting effects are yet to be clearly elucidated. Human studies revealed that daily consumption of olive oil could prevent the decline in bone mineral density and improve bone turnover markers. As a conclusion, olives, olive oil and its polyphenols are potential dietary interventions to prevent osteoporosis among the elderly.

  7. Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor.

    Science.gov (United States)

    Oliveira, Felisbela; Salgado, José Manuel; Abrunhosa, Luís; Pérez-Rodríguez, Noelia; Domínguez, José M; Venâncio, Armando; Belo, Isabel

    2017-07-01

    Lipases are versatile catalysts with many applications and can be produced by solid-state fermentation (SSF) using agro-industrial wastes. The aim of this work was to maximize the production of Aspergillus ibericus lipase under SSF of olive pomace (OP) and wheat bran (WB), evaluating the effect on lipase production of C/N ratio, lipids, phenols, content of sugars of substrates and nitrogen source addition. Moreover, the implementation of the SSF process in a packed-bed bioreactor and the improvement of lipase extraction conditions were assessed. Low C/N ratios and high content of lipids led to maximum lipase production. Optimum SSF conditions were achieved with a C/N mass ratio of 25.2 and 10.2% (w/w) lipids in substrate, by the mixture of OP:WB (1:1) and supplemented with 1.33% (w/w) (NH 4 ) 2 SO 4 . Studies in a packed-bed bioreactor showed that the lower aeration rates tested prevented substrate dehydration, improving lipase production. In this work, the important role of Triton X-100 on lipase extraction from the fermented solid substrate has been shown. A final lipase activity of 223 ± 5 U g -1 (dry basis) was obtained after 7 days of fermentation.

  8. Different effects of diets rich in olive oil, rapeseed oil and sunflower-seed oil on postprandial lipid and lipoprotein concentrations and on lipoprotein oxidation susceptibility

    DEFF Research Database (Denmark)

    Nielsen, Nina Skall; Pedersen, A.; Sandstrøm, B.

    2002-01-01

    oxidation of fasting and postprandial lipoproteins eighteen males consumed diets enriched with rapeseed oil (RO), olive oil (OO), or sunflower-seed oil (SO) in randomised order for periods of 3 weeks followed by a RO test meal. In the postprandial state the concentrations of cholesterol and triacylglycerol...

  9. A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil

    International Nuclear Information System (INIS)

    Vivancos, J.; Tena, N.; Morales, M.T.; Aparicio, R.; Garcia-Gonzalez, D.L.

    2016-01-01

    Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var. Royal, Arbequina and Picual) and three virgin olive oils with sensory defects (rancid, fusty and winey/vinegary) were presented to 14 subjects while a fMRI scan acquired data from the brain activity. Data were subjected to a two-sample t test analysis, which allows a better interpretation of results particularly when data are studied across different subjects. Most of the activations, which were located in the frontal lobe, are related to the olfactory task regardless of the hedonic component of perception (e.g. Brodmann areas 10, 11). Comparing the samples with pleasant and unpleasant aromas, differences were found at the anterior cingulate gyrus (Brodmann area 32), at the temporal lobe (Brodmann area 38), and inferior frontal gyrus (Brodmann area 47), while intense aromas activated Brodmann area 6. The actual perceptions described by the subjects and the concentration of the odorant compounds in the samples were considered in the interpretation of the results. [es

  10. A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil

    Directory of Open Access Journals (Sweden)

    J. Vivancos

    2016-12-01

    Full Text Available Functional magnetic resonance imaging (fMRI has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var. Royal, Arbequina and Picual and three virgin olive oils with sensory defects (rancid, fusty and winey/vinegary were presented to 14 subjects while a fMRI scan acquired data from the brain activity. Data were subjected to a two-sample t test analysis, which allows a better interpretation of results particularly when data are studied across different subjects. Most of the activations, which were located in the frontal lobe, are related to the olfactory task regardless of the hedonic component of perception (e.g. Brodmann areas 10, 11. Comparing the samples with pleasant and unpleasant aromas, differences were found at the anterior cingulate gyrus (Brodmann area 32, at the temporal lobe (Brodmann area 38, and inferior frontal gyrus (Brodmann area 47, while intense aromas activated Brodmann area 6. The actual perceptions described by the subjects and the concentration of the odorant compounds in the samples were considered in the interpretation of the results.

  11. Characterization of olive oil obtained from whole fruit and fruit flesh of cultivar: Kaissy grown in Syria

    Directory of Open Access Journals (Sweden)

    Mahfouz AL-BACHIR

    2016-12-01

    Full Text Available The quality of extra virgin olive oils (EVOO from whole fruits and fruit flesh of Kaissy olive (Olea europaea cultivar was investigated in this study. Acid value (AV, peroxide value (PV, iodine value (IV, specification number (SV, Thiobarbituric acid (TBA value, phenol content, refractive index (RI and viscosity were measured after 0, 6 and 12 months of storage. The physicochemical properties of oil extracted from whole fruit and fruit flesh samples of olive were: AV (0.32 and 0.40%, PV (4.79 and 6.13%, TBA (0.056 and 0.052 mg MDA kg-1 oil, IV (84.41 and 83.87 g-1 oil, SV (195.48 and 187.56 mg KOH g-1 oil, total phenolic (339.52 and 226.68 mg gallic acid kg-1 oil, RI (1.4669 and 1.4668 and viscosity (129.33 and 130.00 mPa s-1 respectively. The results demonstrated that the AV, PV, RI and viscosity values significantly (p<0.05 increased, while TBA value and total phenolic content significantly (p<0.05 decreased during storage.

  12. Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis.

    Science.gov (United States)

    Sonda, Ammar; Akram, Zribi; Boutheina, Gargouri; Guido, Flamini; Mohamed, Bouaziz

    2014-01-08

    The analysis of the effect of cultivar and olive leaves addition before the extraction on the different analytical values revealed significant differences (p olive leaves. Twenty-three compounds were characterized, representing 86.1-99.2% of the total volatiles. Chétoui cultivar has the highest amount of (E)-2-hexenal, followed by Chemlali cultivar, whereas (E)-2-hexen-1-ol was the major constituent of Zalmati and crossbreeding Chemlali by Zalmati cultivars. Sensory analysis showed that Chemlali and Chétoui Zarzis possessed a high fruity, bitter, and pungent taste, whereas the Zalmati and crossbreeding Chemlali by Zalmati had a 'green' taste among its attributes. Indeed, the taste panel found an improvement of the oil quality when an amount of olive leaves (3%) added to the olives fruits.

  13. Chemometric study of Andalusian extra virgin olive oils Raman spectra: Qualitative and quantitative information.

    Science.gov (United States)

    Sánchez-López, E; Sánchez-Rodríguez, M I; Marinas, A; Marinas, J M; Urbano, F J; Caridad, J M; Moalem, M

    2016-08-15

    Authentication of extra virgin olive oil (EVOO) is an important topic for olive oil industry. The fraudulent practices in this sector are a major problem affecting both producers and consumers. This study analyzes the capability of FT-Raman combined with chemometric treatments of prediction of the fatty acid contents (quantitative information), using gas chromatography as the reference technique, and classification of diverse EVOOs as a function of the harvest year, olive variety, geographical origin and Andalusian PDO (qualitative information). The optimal number of PLS components that summarizes the spectral information was introduced progressively. For the estimation of the fatty acid composition, the lowest error (both in fitting and prediction) corresponded to MUFA, followed by SAFA and PUFA though such errors were close to zero in all cases. As regards the qualitative variables, discriminant analysis allowed a correct classification of 94.3%, 84.0%, 89.0% and 86.6% of samples for harvest year, olive variety, geographical origin and PDO, respectively. Copyright © 2016 Elsevier B.V. All rights reserved.

  14. Cardiovascular risk protection from the Mediterranean diet and olive oil. A transcriptomic update in humans

    International Nuclear Information System (INIS)

    Carrion, S.; Torres, L.; Castañer, O.

    2016-01-01

    This review highlights the human studies that explore the benefits of the Mediterranean diet and olive oil, based on gene expression analysis. We summarized consistent human transcriptomic studies on cardiovascular risk, based on TMD and olive oil interventions, with real life doses and conditions. A literature review was carried out leading up to February 2016. The results show that the TMD, specially supplemented with virgin olive oil, produces beneficial changes in the transcriptomic response of relevant genes in cardiovascular risk such as CAT, GPX1 and SIRT2. p65 and MCP-1, IL1B, IL6, CXCL1, INF-γ, ARHGAP15 and IL7R, which are involved in inflammation; and ABCA1, SR-B1, PPARBP, PPARα, PPARγ, PPARδ, CD-36 and COX-1, which play an important role in cholesterol efflux. The available data illustrate a transcriptomic effect on atherosclerosis, inflammation and oxidative stress pathways as well as the mentioned genes. [es

  15. Cardiovascular risk protection from the Mediterranean diet and olive oil. A transcriptomic update in humans

    Directory of Open Access Journals (Sweden)

    S. Carrión

    2016-12-01

    Full Text Available This review highlights the human studies that explore the benefits of the Mediterranean diet and olive oil, based on gene expression analysis. We summarized consistent human transcriptomic studies on cardiovascular risk, based on TMD and olive oil interventions, with real life doses and conditions. A literature review was carried out leading up to February 2016. The results show that the TMD, specially supplemented with virgin olive oil, produces beneficial changes in the transcriptomic response of relevant genes in cardiovascular risk such as CAT, GPX1 and SIRT2. p65 and MCP-1, IL1B, IL6, CXCL1, INF-γ, ARHGAP15 and IL7R, which are involved in inflammation; and ABCA1, SR-B1, PPARBP, PPARα, PPARγ, PPARδ, CD-36 and COX-1, which play an important role in cholesterol efflux. The available data illustrate a transcriptomic effect on atherosclerosis, inflammation and oxidative stress pathways as well as the mentioned genes.

  16. Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets.

    Science.gov (United States)

    Velasco, Joaquín; Marmesat, Susana; Bordeaux, Olivier; Márquez-Ruiz, Gloria; Dobarganes, Carmen

    2004-07-14

    The formation and evolution of monoepoxy fatty acids, arising from oleic and linoleic acids, were investigated in olive oil and conventional sunflower oil, representatives of monounsaturated and polyunsaturated oils, respectively, during thermoxidation at 180 degrees C for 5, 10, and 15 h. Six monoepoxy fatty acids, cis-9,10- and trans-9,10-epoxystearate, arising from oleic acid, and cis-9,10-, trans-9,10-, cis-12,13-, and trans-12,13-epoxyoleate, arising from linoleic acid, were analyzed by gas chromatography after oil derivatization to fatty acid methyl esters. Considerable amounts, ranging from 4.29 to 14.24 mg/g of oil in olive oil and from 5.10 to 9.44 mg/g of oil in sunflower oil, were found after the heating periods assayed. Results showed that the monoepoxides quantitated constituted a major group among the oxidized fatty acid monomers formed at high temperature. For similar levels of degradation, higher contents of the monoepoxides were found in olive oil than in sunflower oil. Ten used frying oils from restaurants and fried-food outlets in Spain were analyzed to determine the contents of the monoepoxides in real frying oil samples. Levels ranged from 3.37 to 14.42 mg/g of oil. Results show that, for similar degradation levels, the monoepoxides were more abundant in the monounsaturated oils than in the polyunsaturated oils.

  17. Effect of containers on the quality of Chemlali olive oil during storage.

    Science.gov (United States)

    Gargouri, Boutheina; Zribi, Akram; Bouaziz, Mohamed

    2015-04-01

    This study is undertaken to determine the storage stability of Chemlali extra-virgin olive oil (EVOO) in different containers such as clear and dark glass bottles, polyethylene (PE) and tin containers. The different oil samples were stored under light at room temperature. Quality parameters monitored during a 6-month-storage period included: acidity, peroxide value (PV), spectrophotometric indices (K232 and K270), chlorophyll and carotene pigments, fatty acids and sterol compositions, total phenols, Rancimat induction time as well as sensory evaluation. Tin containers and dark glass bottles recorded the lowest oxidation values. In addition, oil packed in tin containers and dark glass bottles showed better physicochemical and organoleptic characteristics than that stored in clear glass bottles and PE containers. A significant decrease (p containers. Such results proved that the storage of oil in tin containers and dark glass bottles appeared most adequate, and showed a gradual loss of quality during storage, especially in PE containers and clear glass bottles. This study has shown that the best packaging materials for the commercial packing of Chemlali extra-virgin olive oil are tin containers and dark glass bottles.

  18. Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions.

    Science.gov (United States)

    Paradiso, Vito Michele; Di Mattia, Carla; Giarnetti, Mariagrazia; Chiarini, Marco; Andrich, Lucia; Caponio, Francesco

    2016-07-27

    The effect of the surrounding molecular environment (β-lactoglobulin as an emulsion stabilizer and maltodextrin as a viscosity modifier) on the antioxidant activity of three olive oil phenolic compounds (PCs) in olive oil-in-water emulsions was investigated. Oxidation potential, phenolic partitioning, and radical quenching capacity were assessed in solution and in emulsion for oleuropein, hydroxytyrosol, and tyrosol; the influence of β-lactoglobulin and maltodextrin concentration was also evaluated. Finally, the observed properties were related to the oxidative stability of the emulsions containing the PCs to explain their behavior. The order hydroxytyrosol > oleuropein > tyrosol was observed among the antioxidants for both oxidation potential and radical quenching activity. Radical quenching capacity in emulsion and anodic potential were complementary indices of antioxidant effectiveness. As the intrinsic susceptibility of an antioxidant to oxidation expressed by its anodic potential decreased, the environmental conditions (molecular interactions and changes in continuous phase viscosity) played a major role in the antioxidant effectiveness in preventing hydroperoxide decomposition.

  19. Suitability of olive oil washing water as an electron donor in a feed batch operating bio-electrochemical system

    Directory of Open Access Journals (Sweden)

    F. G. Fermoso

    2017-06-01

    Full Text Available Olive oil washing water derived from the two-phase manufacturing process was assessed as an electron donor in a bio-electrochemical system (BES operating at 35 ºC. Start-up was carried out by using acetate as a substrate for the BES, reaching a potential of around +680 mV. After day 54, BES was fed with olive oil washing water. The degradation of olive oil washing water in the BES generated a maximum voltage potential of around +520 mV and a Chemical Oxygen Demand (COD removal efficiency of 41%. However, subsequent loads produced a decrease in the COD removal, while current and power density diminished greatly. The deterioration of these parameters could be a consequence of the accumulation of recalcitrant or inhibitory compounds, such as phenols. These results demonstrated that the use of olive oil washing water as an electron donor in a BES is feasible, although it has to be further investigated in order to make it more suitable for a real application.

  20. Neuroprotection of dietary virgin olive oil on brain lipidomics during stroke.

    Science.gov (United States)

    Rabiei, Zahra; Bigdeli, Mohammad Reza; Rasoulian, Bahram

    2013-08-01

    Recent studies suggest that dietary virgin olive oil reduces hypoxia-reoxygenation injury in rat brain. This study investigated the effect of pretreatment with different doses of dietary virgin olive oil on brain lipidomics during stroke. In this experimental trial, 60 male Wistar rats were studied in 5 groups of 12 each. The control group received distilled water while three treatment groups received oral virgin olive oil for 30 days (0.25, 0.5 and 0.75 ml/kg/day respectively). Also the sham group received distilled water. Two hours after the last dose, the animals divided two groups. The middle cerebral artery occlusion (MCAO) group subjected to 60 min of middle cerebral artery occlusion (MCAO) and intact groups for brain lipids analysis. The brain phosphatidylcholine, cholesterol ester and cholesterol levels increased significantly in doses of 0.5 and 0.75 ml/kg/day compare with control group. VOO in all three doses increased the brain triglyceride levels. VOO with dose 0.75 ml/kg increased the brain cerebroside levels when compared with control group. VOO pretreatment for 30 days decreased the brain ceramide levels in doses of 0.5 and 0.75 ml/kg/day (p<0.05). Although further studies are needed, the results indicate that the VOO pretreatment improved the injury of ischemia and reperfusion and might be beneficial in patients with these disorders and seems to partly exert their effects via change in brain lipid levels in rat.

  1. Thermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content.

    Science.gov (United States)

    Tena, Noelia; Aparicio, Ramón; García-González, Diego L

    2009-11-11

    The monitoring of frying oils by an effective and rapid method is one of the demands of food companies and small food retailers. In this work, a method based on ATR-FTIR has been developed for monitoring the oil degradation in frying procedures. The IR bands changing during frying in sunflower, soybean, and virgin olive oils have been examined in their linear relationship with the content of total polar compounds, which is a preferred parameter for frying control. The bands assigned to conjugated and isolated trans double bonds that are commonly used for the determination of trans content provided the best relationships. Then, the area covering 978-960 cm(-1) was chosen to build a model for predicting polar material content for the particular case of virgin olive oil. A virgin olive oil was heated up to 94 h, and samples collected every 2 h constituted the training set. These samples were analyzed to obtain their FTIR spectra and to determine the composition of fatty acids and the content of total polar compounds. The excellent results predicting the polar material content (adjusted R(2) 0.997) was successfully validated with an external set of samples. The analysis of the fatty acid composition confirmed the relationship between the trans content and the content of total polar compounds.

  2. Dietary treatments enriched in olive and safflower oils regulate seric and placental matrix metalloproteinases in maternal diabetes.

    Science.gov (United States)

    Martinez, N; Sosa, M; Higa, R; Fornes, D; Capobianco, E; Jawerbaum, A

    2012-01-01

    Matrix metalloproteinases (MMPs) are proteolytic enzymes involved in placental development and function, although related to the pro-inflammatory environment when produced in excess. Previous studies have identified MMP-2 and MMP-9 overactivities in the placenta from diabetic rats. In this study, we aimed to determine whether diets supplemented with olive and safflower oil, enriched in natural PPAR ligands, are able to regulate MMP-2 and MMP-9 activities in the placenta and serum from diabetic rats. Diabetes was induced in rat neonates by streptozotocin administration (90mg/kg s.c.). Control and diabetic rats were fed with 6% olive oil- or 6% safflower oil-supplemented diets from days 0.5-13.5 of gestation. On day 13.5 of gestation, placentas and sera were isolated for further determination of matrix metalloproteinases (MMPs) 2 and 9 activities by zymography. Placental MMP-2 and MMP-9 protein concentration and immunolocalization were also determined. Sera from diabetic pregnant animals showed MMP-2 and MMP-9 overactivities when compared to controls. Serum MMP-9 activity was significantly decreased when the diabetic animals received the olive and safflower oil dietary treatments. Placentas from diabetic rats showed increased MMP-2 and MMP-9 activities and protein concentrations, and both were decreased when diabetic rats received the olive and safflower dietary treatments. This study demonstrates that both olive and safflower oil-supplemented diets were able to prevent MMPs overactivities in the placenta from diabetic rats, and that these beneficial effects are reflected in rat sera. Copyright © 2011 Elsevier Ltd. All rights reserved.

  3. Olive oil and postprandial hyperlipidemia: implications for atherosclerosis and metabolic syndrome.

    Science.gov (United States)

    Montserrat-de la Paz, Sergio; Bermudez, Beatriz; Cardelo, Magdalena P; Lopez, Sergio; Abia, Rocio; Muriana, Francisco J G

    2016-12-07

    Olive oil is the primary source of fat in the Mediterranean diet, which is associated with a significant improvement in health status, as measured by reduced mortality from several chronic diseases. The current pandemic of obesity, metabolic syndrome, and type 2 diabetes is intimately associated with an atherogenic dyslipidemic phenotype. The core components of the dyslipidemia of the metabolic syndrome, which most likely initiate atherosclerosis, are the "lipid triad" consisting of high plasma triglycerides, low levels of high-density lipoproteins, and a preponderance of small, dense low-density lipoproteins at fasting. However, postprandial (non-fasting) TGs (postprandial hyperlipidemia) are also recognized as an important component for atherosclerosis. Herein, the purpose of this review was to provide an update on the effects and mechanisms related to olive oil on postprandial hyperlipidemia and its implications for the onset and progression of atherosclerosis and metabolic syndrome.

  4. Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy and Nonlinear Modeling.

    Science.gov (United States)

    Aroca-Santos, Regina; Cancilla, John C; Matute, Gemma; Torrecilla, José S

    2015-06-17

    In this research, the detection and quantification of adulterants in one of the most common varieties of extra virgin olive oil (EVOO) have been successfully carried out. Visible absorption information was collected from binary mixtures of Picual EVOO with one of four adulterants: refined olive oil, orujo olive oil, sunflower oil, and corn oil. The data gathered from the absorption spectra were used as input to create an artificial neural network (ANN) model. The designed mathematical tool was able to detect the type of adulterant with an identification rate of 96% and to quantify the volume percentage of EVOO in the samples with a low mean prediction error of 1.2%. These significant results make ANNs coupled with visible spectroscopy a reliable, inexpensive, user-friendly, and real-time method for difficult tasks, given that the matrices of the different adulterated oils are practically alike.

  5. Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market and stored during a period of 5 months

    Directory of Open Access Journals (Sweden)

    Richardos Nikolaos Salek

    2017-01-01

    Full Text Available The scope of this work was to evaluate the development of selected physicochemical parameters (free acidity, peroxide value and specific extinction coefficients in ultraviolet of extra virgin olive oil, commercialized in the Czech market and stored for a time period of 5 months (at 20 ±5 °C. The tested extra virgin olive oil samples were stored under conditions simulating domestic and commercial storage environment, in which the impact of light and headspace volume were also examined. Moreover, all the analyzed samples fell within the established "extra virgin olive oil category", thus proving their legitimacy, authentication and excellent quality. Furthermore, all the monitored physicochemical parameters were affected by the progress of the storage period, the rising volume of headspace (due to more available oxygen in the container and exposition to light, resulting in decreasing quality of the examined extra virgin olive oil samples. In addition, the storage of extra virgin olive oil samples in dark containers reported sufficient resistance to oxidation processes up to a period of 3 months, however, after this period signs of oil quality deterioration were reported. Nevertheless, if exposition to light occurred, accelerated decrease in the quality of the extra virgin olive oil samples was observed.

  6. Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA).

    Science.gov (United States)

    Borràs, Eva; Ferré, Joan; Boqué, Ricard; Mestres, Montserrat; Aceña, Laura; Calvo, Angels; Busto, Olga

    2016-07-15

    Three instrumental techniques, headspace-mass spectrometry (HS-MS), mid-infrared spectroscopy (MIR) and UV-visible spectrophotometry (UV-vis), have been combined to classify virgin olive oil samples based on the presence or absence of sensory defects. The reference sensory values were provided by an official taste panel. Different data fusion strategies were studied to improve the discrimination capability compared to using each instrumental technique individually. A general model was applied to discriminate high-quality non-defective olive oils (extra-virgin) and the lowest-quality olive oils considered non-edible (lampante). A specific identification of key off-flavours, such as musty, winey, fusty and rancid, was also studied. The data fusion of the three techniques improved the classification results in most of the cases. Low-level data fusion was the best strategy to discriminate musty, winey and fusty defects, using HS-MS, MIR and UV-vis, and the rancid defect using only HS-MS and MIR. The mid-level data fusion approach using partial least squares-discriminant analysis (PLS-DA) scores was found to be the best strategy for defective vs non-defective and edible vs non-edible oil discrimination. However, the data fusion did not sufficiently improve the results obtained by a single technique (HS-MS) to classify non-defective classes. These results indicate that instrumental data fusion can be useful for the identification of sensory defects in virgin olive oils. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Rapid determination of hydrophilic phenols in olive oil by vortex-assisted reversed-phase dispersive liquid-liquid microextraction and screen-printed carbon electrodes.

    Science.gov (United States)

    Fernández, Elena; Vidal, Lorena; Canals, Antonio

    2018-05-01

    A novel approach is presented to determine hydrophilic phenols in olive oil samples, employing vortex-assisted reversed-phase dispersive liquid-liquid microextraction (RP-DLLME) for sample preparation and screen-printed carbon electrodes for voltammetric analysis. The oxidation of oleuropein, hydroxytyrosol, caffeic acid, ferulic acid and tyrosol was investigated, being caffeic acid and tyrosol selected for quantification. A matrix-matching calibration using sunflower oil as analyte-free sample diluted with hexane was employed to compensate matrix effects. Samples were analyzed under optimized RP-DLLME conditions, i.e., extractant phase, 1M HCl; extractant volume, 100µL; extraction time, 2min; centrifugation time, 10min; centrifugation speed, 4000rpm. The working range showed a good linearity between 0.075 and 2.5mgL -1 (r = 0.998, N = 7) for caffeic acid, and between 0.075 and 3mgL -1 (r = 0.999, N = 8) for tyrosol. The methodological limit of detection was empirically established at 0.022mgL -1 for both analytes, which is significantly lower than average contents found in olive oil samples. The repeatability was evaluated at two different spiking levels (i.e., 0.5mgL -1 and 2mgL -1 ) and coefficients of variation ranged from 8% to 11% (n = 5). The applicability of the proposed method was tested in olive oil samples of different quality (i.e., refined olive oil, virgin olive oil and extra virgin olive oil). Relative recoveries varied between 83% and 108% showing negligible matrix effects. Finally, fifteen samples were analyzed by the proposed method and a high correlation with the traditional Folin-Ciocalteu spectrophotometric method was obtained. Thereafter, the concentrations of the fifteen oil samples were employed as input variables in linear discriminant analysis in order to distinguish between olive oils of different quality. Copyright © 2017 Elsevier B.V. All rights reserved.

  8. Review of the Drying Kinetics of Olive Oil Mill Wastes: Biomass Recovery

    Directory of Open Access Journals (Sweden)

    Francisco J. Gómez-de la Cruz

    2015-06-01

    Full Text Available The drying kinetics of olive oil mill wastes was analyzed based on experiments carried out by various researchers utilizing different drying systems. A critical review of the literature was done, and mathematical models of drying curves proposed by investigators were evaluated. A comparison between the best mathematical models of fit in the drying curves used in past experiments and a two-term Gaussian model was performed. This model improved all the results of fit in each experiment. Drying rates and drying stages were obtained and discussed. An average drying rate for each experiment from the two-term Gaussian model was calculated. This value allowed for visualizing and comparing the average speed of evaporated water in each experiment for the different dryers. Finally, and after having verified that almost all drying occurs mainly by a diffusion phenomenon, an analysis on the effective moisture diffusivity and activation energy values was performed. The results indicated that there was no dependency of these quantities on independent variables such as the drying air temperature, the drying air velocity, and the sample thickness. It follows that drying of olive oil mill wastes is a very complex physical process that depends heavily on aspects such as pieces of pit, pulp, skin, vegetation water, olive oil content, sugars and organics compounds of different nature.

  9. Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

    DEFF Research Database (Denmark)

    López-Miranda, J; Pérez-Jiménez, F; Ros, E

    2010-01-01

    Olive oil (OO) is the most representative food of the traditional Mediterranean Diet (MedDiet). Increasing evidence suggests that monounsaturated fatty acids (MUFA) as a nutrient, OO as a food, and the MedDiet as a food pattern are associated with a decreased risk of cardiovascular disease, obesity...

  10. Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from 'Chétoui' Cultivar.

    Science.gov (United States)

    Essid, Faten; Sifi, Samira; Beltrán, Gabriel; Sánchez, Sebastián; Raïes, Aly

    2016-07-01

    The quality of olive oil is defined as a combination of characteristics that significantly determine its acceptance by consumers. This study was carried out to compare sensorial and chemical characteristics of sixty 'Chétoui' extra virgin olive oils (EVOOc) samples from six northern areas in Tunisia (Tebourba (EVOOT); Other regions (EVOON): Mornag, Sidi Amor, El Kef, Béjà and Jendouba). Trained panel taste detected ten sensory attributes. EVOOT and EVOON were defined by 'tomato' and 'grass/ leave notes, respectively. Twenty one volatile compounds from EVOOc were extracted and identified by Headspace Solid-Phase Microextraction followed by Gas Chromatography- Flame Ionization Detector. Principal component and cluster analysis of all studied parameters showed that EVOOT differed from EVOON. Sensory and volatile profiles of EVOOc revealed that the perception of different aromas, in monovarietal olive oil, was the result of synergic effect of oils' various components, whose composition was influenced by the geographical growing area.

  11. Impact of industrial hammer mill rotor speed on extraction efficiency and quality of extra virgin olive oil.

    Science.gov (United States)

    Polari, Juan J; Garcí-Aguirre, David; Olmo-García, Lucía; Carrasco-Pancorbo, Alegría; Wang, Selina C

    2018-03-01

    Crushing is a key step during olive oil extraction. Among commercial crushers, the hammer mill is the most widely used due to its robustness and high throughput. In the present work, the impact of hammer mill rotor speed on extraction yield and overall quality of super-high-density Arbosana olive oils were assessed in an industrial facility. Our results show that increasing the rotor speed from 2400rpm to 3600rpm led to a rise in oil yield of 1.2%, while conserving quality parameters. Sensory analysis showed more pungency with increased rotation speed, while others attributes were unaffected. Volatile compounds showed little variation with the differences in crusher speed; however, total phenols content, two relevant secoiridoids, and triterpenoids levels increased with rotor speed. Hammer mill rotor speed is a processing variable that can be tuned to increase the extraction efficiency and modulate the chemical composition of extra virgin olive oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Pesticide interactions with soils affected by olive oil mill wastewater

    Science.gov (United States)

    Keren, Yonatan; Bukhanovsky, Nadezhda; Borisover, Mikhail

    2013-04-01

    Soil pesticide sorption is well known to affect the fate of pesticides, their bioavailability and the potential to contaminate air and water. Soil - pesticide interactions may be strongly influenced by soil organic matter (SOM) and organic matter (OM)-rich soil amendments. One special OM source in soils is related to olive oil production residues that may include both solid and liquid wastes. In the Mediterranean area, the olive oil production is considered as an important field in the agricultural sector. Due to the significant rise in olive oil production, the amount of wastes is growing respectively. Olive oil mill waste water (OMWW) is the liquid byproduct in the so-called "three phase" technological process. Features of OMWW include the high content of fatty aliphatic components and polyphenols and their often-considered toxicity. One way of OMWW disposal is the land spreading, e.g., in olive orchards. The land application of OMWW (either controlled or not) is supposed to affect the multiple soil properties, including hydrophobicity and the potential of soils to interact with pesticides. Therefore, there is both basic and applied interest in elucidating the interactions between organic compounds and soils affected by OMWW. However, little is known about the impact of OMWW - soil interactions on sorption of organic compounds, and specifically, on sorption of agrochemicals. This paper reports an experimental study of sorption interactions of a series of organic compounds including widely used herbicides such as diuron and simazine, in a range of soils that were affected by OMWW (i) historically or (ii) in the controlled land disposal experiments. It is demonstrated that there is a distinct increase in apparent sorption of organic chemicals in soils affected by OMWW. In selected systems, this increase may be explained by increase in SOM content. However, the SOM quality places a role: the rise in organic compound - soil interactions may both exceed the SOM

  13. The Mediterranean Diet and the Increasing Demand of the Olive Oil Sector: Shifts and Environmental Consequences

    Directory of Open Access Journals (Sweden)

    Bruno Neves

    2018-06-01

    Full Text Available Mediterranean countries play a crucial role as olive oil producers and consumers compared to other world regions. This work focusses on the development of the world production, trade and consumption where the Mediterranean region stands out from the rest of the world, in particular, the Northern Mediterranean countries. Aspects such as how communication emphasizes the benefits of the Mediterranean diet - which is a distinctive characteristic of the Mediterranean culture and identity - the Slow Food Movement, the International Olive Council campaigns, and the successive Common Agricultural Policies, that have triggered production, trade and consumption around the world, are here discussed. Such increases and stimuli brought and is still bringing changes to the olive oil sector such as a shifting tendency in production modes as well as modernization of the sector, responding to the increasing demand. These shifts and demand are changing landscapes and are being referred as environmentally harmful to the ecosystems as the production of olive oil is shifting to more intensive production systems and monoculture plantations. These issues are here debated and illustrated with case study examples, referring to the Mediterranean countries, particularly, referring to the Iberian Peninsula.

  14. Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus

    NARCIS (Netherlands)

    Santangelo, C.; Filesi, C.; Varì, R.; Scazzocchio, B.; Filardi, T.; Fogliano, V.; D’Archivio, M.; Giovannini, C.; Lenzi, A.; Morano, S.; Masella, R.

    2016-01-01

    Aim: Phenolic compounds naturally contained in extra-virgin olive oil (EVOO) have demonstrated anti-inflammatory and antioxidant properties. The present study aimed at evaluating the effects of a polyphenol-rich extra-virgin olive oil (EVOO) (high-polyphenol EVOO, HP-EVOO) on the metabolic

  15. Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages.

    Science.gov (United States)

    Utrilla, M C; García Ruiz, A; Soriano, A

    2014-08-01

    A venison salchichon was made using varying proportions of olive oil to replace the traditional pork meat and to obtain a healthier product. Six types of salchichon were produced. The control type contained 75% lean venison and 25% pork meat; in the other types, 15%, 25%, 35%, 45% and 55% of the pork meat were replaced by olive oil introduced in the form of an organogel (olive oil emulsified with soy protein and water). All types were satisfactory in terms of physicochemical characteristics (pH, a(w), moisture loss) and instrumental colour throughout ripening, and displayed acceptable levels of lipolysis (acidity index) and lipid oxidation (TBARS). Higher proportions of olive oil prompted an increase in monounsaturated fatty acid content (mainly C18:1). All six types of salchichon were judged acceptable by consumers, the highest scores being given to those in which no more than 25% of the pork meat was replaced by olive oil. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. Impact of olive oil-rich diet on serum omentin and adiponectin levels: a randomized cross-over clinical trial among overweight women.

    Science.gov (United States)

    Kabiri, Akram; Hosseinzadeh-Attar, Mohammad Javad; Haghighatdoost, Fahimeh; Eshraghian, Mohammadreza; Esmaillzadeh, Ahmad

    2017-08-01

    This study aimed to investigate the effect of olive oil-rich diet on omentin and adiponectin concentrations. This cross-over randomized trial included 17 overweight women. Participants were assigned to consume either a usual (16% saturated fatty acids [SFA] and 8% monounsaturated fatty acid [MUFA]) or an olive oil-rich diet (16% MUFA and 8% SFA) for 6 weeks crossing over after a 2-week washout period. There was no significant difference in the changes of omentin between two dietary interventions. However, in the adjusted model for polyunsaturated fatty acids and fat mass, usual diet tended to decrease omentin levels whilst olive oil-rich diet tended to increase (-56.1 ± 32.0 versus 40.6 ± 32.0 ng/mL; p = .056). Adiponectin levels increased during two periods, but changes were greater during olive oil-rich diet with a trend toward significance (4.8 ± 3.0 versus 13.4 ± 3.0 μg/mL; p = .06). Consumption of olive oil-rich diet tended to increase omentin and adiponectin in comparison with the usual diet.

  17. Virgin olive oil blended polyurethane micro/nanofibers ornamented with copper oxide nanocrystals for biomedical applications

    Directory of Open Access Journals (Sweden)

    Amna T

    2014-02-01

    Full Text Available Touseef Amna,1 M Shamshi Hassan,2 Jieun Yang,1 Myung-Seob Khil,2 Ki-Duk Song,3 Jae-Don Oh,3 Inho Hwang1 1Department of Animal Sciences and Biotechnology, 2Department of Organic Materials and Fiber Engineering, Chonbuk National University, Jeonju, South Korea; 3Genomic Informatics Center, Hankyong National University, Anseong, South Korea Abstract: Recently, substantial interest has been generated in using electrospun biomimetic nanofibers of hybrids, particularly organic/inorganic, to engineer different tissues. The present work, for the first time, introduced a unique natural and synthetic hybrid micronanofiber wound dressing, composed of virgin olive oil/copper oxide nanocrystals and polyurethane (PU, developed via facile electrospinning. The as-spun organic/inorganic hybrid micronanofibers were characterized by scanning electron microscopy (SEM, energy dispersive X-ray analysis, X-ray diffraction, electron probe microanalysis, and transmission electron microscopy. The interaction of cells with scaffold was studied by culturing NIH 3T3 fibroblasts on an as-spun hybrid micronanofibrous mat, and viability, proliferation, and growth were assessed. The 3-(4,5-dimethylthiazol-2-yl-2,5-diphenyltetrazolium bromide assay results and SEM observation showed that the hybrid micronanofibrous scaffold was noncytotoxic to fibroblast cell culture and was found to benefit cell attachment and proliferation. Hence our results suggest the potential utilization of as-spun micronanoscaffolds for tissue engineering. Copper oxide–olive oil/PU wound dressing may exert its positive beneficial effects at every stage during wound-healing progression, and these micronanofibers may serve diverse biomedical applications, such as tissue regeneration, damaged skin treatment, wound healing applications, etc. Conclusively, the fabricated olive oil–copper oxide/PU micronanofibers combine the benefits of virgin olive oil and copper oxide, and therefore hold great promise for

  18. Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification

    NARCIS (Netherlands)

    Ruiz-Samblas, C.; Tres, A.; Koot, A.H.; Ruth, van S.M.; Gonzalez-Casado, A.; Cuadros-Rodriguez, L.

    2012-01-01

    Proton transfer reaction-mass spectrometry (PTR-MS) is a relatively new technique that allows the fast and accurate qualification of the volatile organic compound (VOC) fingerprint. This paper describes the analysis of thirty samples of extra virgin olive oil, of five different varieties of olive

  19. Effects of Olive Oil Phenolic Compounds on Inflammation in the Prevention and Treatment of Coronary Artery Disease

    Directory of Open Access Journals (Sweden)

    Priscilla Azambuja Lopes de Souza

    2017-09-01

    Full Text Available Coronary artery disease (CAD is responsible for more than 7 million deaths worldwide. In the early stages of the development of atherosclerotic plaques, cardiovascular risk factors stimulate vascular endothelial cells, initiating an inflammatory process, fundamental in the pathogenesis of CAD. The inclusion of potentially cardioprotective foods, such as olive oil, to the diet, may aid in the control of these risk factors, and in the reduction of cytokines and inflammatory markers. The present review aims to address the interaction between phenolic compounds present in olive oil, and inflammation, in the prevention and treatment of CAD. In vitro and in vivo studies suggest that phenolic compounds, such as hydroxytyrosol, tyrosol, and their secoiridoid derivatives, may reduce the expression of adhesion molecules and consequent migration of immune cells, modify the signaling cascade and the transcription network (blocking the signal and expression of the nuclear factor kappa B, inhibit the action of enzymes responsible for the production of eicosanoids, and consequently, decrease circulating levels of inflammatory markers. Daily consumption of olive oil seems to modulate cytokines and inflammatory markers related to CAD in individuals at risk for cardiovascular diseases. However, clinical studies that have evaluated the effects of olive oil and its phenolic compounds on individuals with CAD are still scarce.

  20. Water deficit during pit hardening enhances phytoprostanes content, a plant biomarker of oxidative stress, in extra virgin olive oil.

    Science.gov (United States)

    Collado-González, Jacinta; Pérez-López, David; Memmi, Houssem; Gijón, M Carmen; Medina, Sonia; Durand, Thierry; Guy, Alexandre; Galano, Jean-Marie; Ferreres, Federico; Torrecillas, Arturo; Gil-Izquierdo, Angel

    2015-04-15

    No previous information exists on the effects of water deficit on the phytoprostanes (PhytoPs) content in extra virgin olive oil from fruits of mature olive (Olea europaea L. cv. Cornicabra) trees during pit hardening. PhytoPs profile in extra virgin olive oil was characterized by the presence of 9-F1t-PhytoP, 9-epi-9-F1t-PhytoP, 9-epi-9-D1t-PhytoP, 9-D1t-PhytoP, 16-B1-PhytoP + ent-16-B1-PhytoP, and 9-L1-PhytoP + ent-9-L1-PhytoP. The qualitative and quantitative differences in PhytoPs content with respect to those reported by other authors indicate a decisive effect of cultivar, oil extraction technology, and/or storage conditions prone to autoxidation. The pit hardening period was critical for extra virgin olive oil composition because water deficit enhanced the PhytoPs content, with the concomitant potential beneficial aspects on human health. From a physiological and agronomical point of view, 9-F1t-PhytoP, 9-epi-9-F1t-PhytoP, and 16-B1-PhytoP + ent-16-B1-PhytoP could be considered as early candidate biomarkers of water stress in olive tree.

  1. Combination of complementary data mining methods for geographical characterization of extra virgin olive oils based on mineral composition.

    Science.gov (United States)

    Sayago, Ana; González-Domínguez, Raúl; Beltrán, Rafael; Fernández-Recamales, Ángeles

    2018-09-30

    This work explores the potential of multi-element fingerprinting in combination with advanced data mining strategies to assess the geographical origin of extra virgin olive oil samples. For this purpose, the concentrations of 55 elements were determined in 125 oil samples from multiple Spanish geographic areas. Several unsupervised and supervised multivariate statistical techniques were used to build classification models and investigate the relationship between mineral composition of olive oils and their provenance. Results showed that Spanish extra virgin olive oils exhibit characteristic element profiles, which can be differentiated on the basis of their origin in accordance with three geographical areas: Atlantic coast (Huelva province), Mediterranean coast and inland regions. Furthermore, statistical modelling yielded high sensitivity and specificity, principally when random forest and support vector machines were employed, thus demonstrating the utility of these techniques in food traceability and authenticity research. Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. Reuse of drinking water treatment sludge for olive oil mill wastewater treatment.

    Science.gov (United States)

    Fragoso, R A; Duarte, E A

    2012-01-01

    Olive mill wastewater (OMW) results from the production of olive oil, which is an important traditional agro-industry in Mediterranean countries. In continuous three-phase centrifugation 1.0-1.2 m(3) of OMW are produced per ton of processed olives. Discharge of OMW is of serious environmental concern due to its high content of organic matter with phytotoxic properties, namely phenolic compounds. Meanwhile, drinking water treatment sludge (DWTS) is produced in high amounts and has long been considered as a waste for landfill. The aim of this work was the assessment of reusing DWTS for OMW treatment. High performance liquid chromatography (HPLC) analysis was carried out to determine the phenolic compounds present and to evaluate if they are recalcitrant. Treatability assays were performed using a dosage of DWTS from 50 to 300 g L(-1). Treatment efficiency was evaluated based on the removal of chemical oxygen demand (COD), biochemical oxygen demand (BOD), total solids (TS), total suspended solids (TSS), total volatile solids (TVS), oil and grease (OG), phenols (total phosphorous (TP) and HPLC fraction). Results from OMW HPLC characterization identified a total of 13 compounds; the major ones were hydroxytyrosol, tyrosol, caffeic acid, p-cumaric acid and oleuropein. Treatability assays led to a maximum reduction of about 90% of some of the phenolic compounds determined by HPLC. Addition of 200-300 g L(-1) of DWTS reduced 40-50% of COD, 45-50% of TP, a maximum of nearly 70% TSS and 45% for TS and TVS. The OG fraction showed a reduction of about 90%, achieved adding 300 g L(-1) od DWTS. This study points out the possibility of establishing an integrated management of OMW and DWTS, contributing to a decrease in the environmental impact of two industrial activities, olive oil production and drinking water treatment.

  3. Optimization of olive oil hydrolysis process using immobilized Lipase from Burkholderia cepacia sp. in Polyurethane

    Directory of Open Access Journals (Sweden)

    Nádia Ligianara Dewes Nyari

    2017-09-01

    Full Text Available The aim of this study was to achieve the best conditions for the  olive oil hydrolysis process at optimal pH and temperature using Burkholderia cepacia lipase immobilized in situ in rigid polyurethane support. The influences of the temperature (13.85 to 56.5ºC and pH (4.18 to 9.82 were evaluated by a central composite rotational experimental design 22. The operational stability and storage conditions were also studied. The olive oil hydrolysis process was optimized in pH 7.0, at 40°C and 15 min of reaction, with 66 and 93 U g-1 of hydrolysis activity in free and immobilized lipase, respectively, with > 700% yield. The immobilized remained stable for up to 40 days of storage at temperatures of 60oC, and for 100 days from 4 to 25°C. The operational stability of the immobilized was 6 continuous cycles. In this way, immobilization showed to be a promising alternative for its application in olive oil hydrolysis, having storage stability and reuse capability.

  4. Cardio-metabolic and immunological impacts of extra virgin olive oil consumption in overweight and obese older adults: a randomized controlled trial.

    Science.gov (United States)

    Rozati, Mitra; Barnett, Junaidah; Wu, Dayong; Handelman, Garry; Saltzman, Edward; Wilson, Thomas; Li, Lijun; Wang, Junpeng; Marcos, Ascensión; Ordovás, José M; Lee, Yu-Chi; Meydani, Mohsen; Meydani, Simin Nikbin

    2015-01-01

    Both aging and obesity are related to dysregulated immune function, which may be responsible for increased risk of infection and also chronic non-infectious diseases. Dietary lipids have been shown to impact immune and inflammatory responses and cardio-metabolic risk factors. No information on the impact of olive oil on immune responses of overweight and obese older adults is available. We aimed to determine the effect of replacing oils used in a typical American diet with extra virgin olive oil for 3 months on immune responses and cardio-metabolic risk factors in overweight and obese older adults. This was a randomized, single-blinded and placebo-controlled trial in 41 overweight or obese participants (aged ≥ 65) who consumed a typical American diet. Participants in the control (CON, n = 21) group were provided with a mixture of corn, soybean oil and butter, and those in the olive oil (OO, n = 20) group, with extra virgin olive oil, to replace substitutable oils in their diet. At baseline and 3 months, we measured blood pressure, biochemical and immunological parameters using fasting blood, and delayed-type hypersensitivity (DTH) skin response. Compared to the CON group, the OO group showed decreased systolic blood pressure (P groups. Our results indicate that substitution of oils used in a typical American diet with extra virgin olive oil in overweight and obese older adults may have cardio-metabolic and immunological health benefits. This trial was registered at clinicaltrials.gov as NCT01903304.

  5. Technical and economic feasibility of utilizing apple pomace as a boiler feedstock

    Energy Technology Data Exchange (ETDEWEB)

    Sargent, S.A.

    1983-01-01

    Apple pomace or presscake, was evaluated for suitability as a boiler feedstock for Michigan firms processing apple juice. Based upon the physical and chemical characteristics of pomace, handling/direct combustion systems were selected to conform with operating parameters typical of the industry. Fresh pomace flow rates of 29,030 and 88,998 kg/day (64,000 and 194,000 lb/day) were considered as representative of small and large processors, respectively, and the material was assumed to be dried to 15% moisture content (wet basis) prior to storage and combustion. Boilers utilizing pile-burning, fluidized-bed-combustion, and suspension-firing technologies were sized for each flow rate, resulting in energy production of 2930 and 8790 kW (10 and 30 million Btu/h), respectively. A life-cycle cost analysis was performed giving Average Annual Costs for the three handling/combustion system combinations (based on the Uniform Capital Recovery factor). An investment loan at 16% interest with a 5-year payback period was assumed. The break-even period for annual costs was calculated by anticipated savings incurred through reduction of fossil-fuel costs during a 5-month processing season. Large processors, producing more than 88,998 kg pomace/day, could economically convert to a suspension-fired system substituting for fuel oil, with break-even occurring after 4 months of operation of pomace per year. Small processors, producing less than 29,030 kg/day, could not currently convert to pomace combustion systems given these economic circumstances. A doubling of electrical-utility costs and changes in interest rates from 10 to 20% per year had only slight effects on the recovery of Average Annual Costs. Increases in fossil-fuel prices and the necessity to pay for pomace disposal reduced the cost-recovery period for all systems, making some systems feasible for small processors. 39 references, 13 figures, 10 tables.

  6. Robust control charts in industrial production of olive oil

    Science.gov (United States)

    Grilo, Luís M.; Mateus, Dina M. R.; Alves, Ana C.; Grilo, Helena L.

    2014-10-01

    Acidity is one of the most important variables in the quality analysis and characterization of olive oil. During the industrial production we use individuals and moving range charts to monitor this variable, which is not always normal distributed. After a brief exploratory data analysis, where we use the bootstrap method, we construct control charts, before and after a Box-Cox transformation, and compare their robustness and performance.

  7. Development of nanotechnology-based drug delivery systems with olive vegetable oil for cutaneous application

    Directory of Open Access Journals (Sweden)

    Silas Arandas Monteiro e Silva

    Full Text Available ABSTRACT Liquid-Crystalline Systems represent active compounds delivery systems that may be able to overcome the physical barrier of the skin, especially represented by the stratum corneum. To obtain these systems, aqueous and oily components are used with surfactants. Of the different association structures in such systems, the liquid-crystalline offer numerous advantages to a topical product. This manuscript presents the development of liquid-crystalline systems consisting, in which the oil component is olive oil, its rheological characterizations, and the location of liquid crystals in its phase map. Cytotoxic effects were evaluated using J-774 mouse macrophages as the cellular model. A phase diagram to mix three components with different proportions was constructed. Two liquid crystalline areas were found with olive oil in different regions in the ternary diagram with two nonionic surfactants, called SLC1 (S1 and SLC2 (S2. These systems showed lamellar liquid crystals that remained stable during the entire analysis time. The systems were also characterized rheologically with pseudoplastic behavior without thixotropy. The texture and bioadhesion assays showed that formulations were similar statistically (p < 0.05, indicating that the increased amount of water in S2 did not interfere with the bioadhesive properties of the systems. In vitro cytotoxic assays showed that formulations did not present cytotoxicity. Olive oil-based systems may be a promising platform for skin delivery of drugs.

  8. Rapid methodology via mass spectrometry to quantify addition of soybean oil in extra virgin olive oil: A comparison with traditional methods adopted by food industry to identify fraud.

    Science.gov (United States)

    da Silveira, Roberta; Vágula, Julianna Matias; de Lima Figueiredo, Ingrid; Claus, Thiago; Galuch, Marilia Bellanda; Santos Junior, Oscar Oliveira; Visentainer, Jesui Vergilio

    2017-12-01

    Fast and innovative methodology to monitors the addition of soybean oil in extra virgin olive oil was developed employing ESI-MS with ionization operating in positive mode. A certified extra virgin olive oil and refined soybean oil samples were analyzed by direct infusion, the identification of a natural lipid marker present only in soybean oil (m/z 886.68 [TAG+NH 4 ] + ) was possible. The certified extra virgin olive oil was purposely adulterated with soybean oil in different levels (1, 5, 10, 20, 50, 70, 90%) being possible to observe that the new methodology is able to detect even small fraud concentration, such as 1% (v/v). Additionally, commercial samples were analyzed and were observed the addition of soybean oil as a common fraud in this segment. This powerful analytical method proposed could be applied as routine analysis by control organization, as well as food industries, considering its pronounced advantages; simplicity, rapidity, elevated detectability and minor amounts of sample and solvent consumed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review.

    Science.gov (United States)

    Bajoub, Aadil; Bendini, Alessandra; Fernández-Gutiérrez, Alberto; Carrasco-Pancorbo, Alegría

    2018-03-24

    Over the last decades, olive oil quality and authenticity control has become an issue of great importance to consumers, suppliers, retailers, and regulators in both traditional and emerging olive oil producing countries, mainly due to the increasing worldwide popularity and the trade globalization of this product. Thus, in order to ensure olive oil authentication, various national and international laws and regulations have been adopted, although some of them are actually causing an enormous debate about the risk that they can represent for the harmonization of international olive oil trade standards. Within this context, this review was designed to provide a critical overview and comparative analysis of selected regulatory frameworks for olive oil authentication, with special emphasis on the quality and purity criteria considered by these regulation systems, their thresholds and the analytical methods employed for monitoring them. To complete the general overview, recent analytical advances to overcome drawbacks and limitations of the official methods to evaluate olive oil quality and to determine possible adulterations were reviewed. Furthermore, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability were also examined.

  10. Extra Virgin Olive Oil Improves Oxidative Stress, Functional Capacity, and Health-Related Psychological Status in Patients With Fibromyalgia: A Preliminary Study.

    Science.gov (United States)

    Rus, Alma; Molina, Francisco; Ramos, Manuel Miguel; Martínez-Ramírez, María Josefa; Del Moral, María Luisa

    2016-07-21

    Fibromyalgia (FM) is a chronic disease that imposes physical, psychological, and social limitations. We have reported that oxidative stress may play a role in the pathophysiology of FM. Olive oil has been shown to be effective treatment against the oxidative stress associated with several diseases. The aim of this study was to investigate the effect of olive oil on oxidative stress and health-related parameters in FM. This preliminary study was performed on blood samples of 23 women diagnosed with FM who consumed 50 ml of organic olive oil daily for 3 weeks. Subjects were randomized into two groups: one ingested extra virgin olive oil (EVOO) and the other refined olive oil (ROO), which have different antioxidant content. The patients' oxidative (lipid, protein, and DNA oxidation) and antioxidative (antioxidant enzyme activities and compounds) profiles were examined before and after the treatment period. Functional capacity and physical and mental health status were assessed using the Fibromyalgia Impact Questionnaire (FIQ) and the Physical Component (PCS-12) and Mental Component Summaries (MCS-12) of the Short Form-12 Health Survey, respectively. Significant differences were found in pre-post change between the EVOO and ROO groups for protein carbonyls, lipid peroxidation, and FIQ and MCS-12 scores. Differences between groups approached statistical significance for oxidative DNA damage and levels of the antioxidant compound zinc. EVOO may protect women with FM against oxidative stress in addition to improving functional capacity and health-related psychological status. Findings suggest that olive oil may be a valuable therapeutic support in FM. © The Author(s) 2016.

  11. Use of olive oil for soil extraction and ultraviolet degradation of polychlorinated dibenzo-p-dioxins and dibenzofurans.

    Science.gov (United States)

    Isosaari, P; Tuhkanen, T; Vartiainen, T

    2001-03-15

    This paper represents a successful laboratory-scale photolysis of soil-bound tetra- to octachlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) in olive oil. The irradiation source consisted of two blacklight lamps emitting light at a near-ultraviolet range. Samples used in the experiments included pure 1,2,3,4,6,7,8-heptachlorodibenzofuran, PCDD/F extract made of a wood preservative (chlorophenol product Ky 5), and soil that was highly contaminated with PCDD/Fs. Degradation of 1,2,3,4,6,7,8-heptachlorodibenzofuran dissolved in olive oil proceeded rapidlywith a first-order reaction half-life of 13 min. Irradiation of a soil sample resulted in an 84% reduction in PCDD/F toxicity equivalent (I-TEQ) in 17.5 h. A more complete degradation of soil-bound PCDD/Fs was achieved after extraction of the soil with olive oil. The oil was effective in solubilizing PCDD/Fs. After one extraction at room temperature, only 9% of I-TEQ remained in soil. Irradiation of the resulting extract reduced toxicity of the extract by 99%, and even the highly chlorinated congeners octachlorodibenzo-p-dioxin and octachlorodibenzofuran degraded easily (97 and 99% degradation, respectively). Photodegradation byproducts found included diphenyl ether and small amounts of dechlorination products, which were mainly nontoxic PCDD/Fs. Degradation was probably mediated by light absorption of unsaturated fatty acids and phenolic compounds in olive oil, leading to sensitized photolysis of PCDD/Fs.

  12. Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women.

    Science.gov (United States)

    Khaw, Kay-Tee; Sharp, Stephen J; Finikarides, Leila; Afzal, Islam; Lentjes, Marleen; Luben, Robert; Forouhi, Nita G

    2018-03-06

    High dietary saturated fat intake is associated with higher blood concentrations of low-density lipoprotein cholesterol (LDL-C), an established risk factor for coronary heart disease. However, there is increasing interest in whether various dietary oils or fats with different fatty acid profiles such as extra virgin coconut oil may have different metabolic effects but trials have reported inconsistent results. We aimed to compare changes in blood lipid profile, weight, fat distribution and metabolic markers after four weeks consumption of 50 g daily of one of three different dietary fats, extra virgin coconut oil, butter or extra virgin olive oil, in healthy men and women in the general population. Randomised clinical trial conducted over June and July 2017. General community in Cambridgeshire, UK. Volunteer adults were recruited by the British Broadcasting Corporation through their websites. Eligibility criteria were men and women aged 50-75 years, with no known history of cancer, cardiovascular disease or diabetes, not on lipid lowering medication, no contraindications to a high-fat diet and willingness to be randomised to consume one of the three dietary fats for 4 weeks. Of 160 individuals initially expressing an interest and assessed for eligibility, 96 were randomised to one of three interventions; 2 individuals subsequently withdrew and 94 men and women attended a baseline assessment. Their mean age was 60 years, 67% were women and 98% were European Caucasian. Of these, 91 men and women attended a follow-up assessment 4 weeks later. Participants were randomised to extra virgin coconut oil, extra virgin olive oil or unsalted butter and asked to consume 50 g daily of one of these fats for 4 weeks, which they could incorporate into their usual diet or consume as a supplement. The primary outcome was change in serum LDL-C; secondary outcomes were change in total and high-density lipoprotein cholesterol (TC and HDL-C), TC/HDL-C ratio and non

  13. Quality of virgin olive oil as influenced by origin area.

    Directory of Open Access Journals (Sweden)

    Ranalli, A.

    1999-08-01

    Full Text Available To elucidate the weight and the influence of the origin area on the analytical and compositional variables of olive oil, an investigation was carried out. Five Italian geographical zones were chosen. They were in the neighbour of the: (i Faculty of Agriculture of University of Perugia (UNI-PG; (ii the Olive Growing Institute-National Research Council of Perugia (NRC-PG; (iii the Experimental Olive Growing Institute of Spoleto (EOI-SPOL; (iv the Agricultural Technical Institute of Pescia (ATI-PES; and (v the Faculty of Agriculture of University of Florence (UNI-FL. From these areas, Frantoio, Leccino and Moraiolo olive variety samples were taken, which were processed by a mini oil-mill. The research results showed that the quality, typicality and shelf-life parameters and the flavour of the oils were largely influenced by the origin zone, i.e., by the climatic and pedologic factors of the production environment. The influence exerted on some oil constituent groups, as phenols, tocopherols, aromatic volatile compounds, and fatty acids, should be emphasized as these components are closely related to the quality and typicality of product. Some oil genuineness parameters were affected as well by the environmental variables.

    Se ha realizado una investigación para evidenciar la importancia y la Influencia que la zona de origen tiene sobre las variables analíticas del aceite de oliva virgen. Han sido seleccionadas cinco zonas geográficas de Italia: (i una cerca de la Facultad de Agraria de la Universidad de Perusa (UNI-PG; (ii una cerca del Instituto para la Olivicultura - Consejo Nacional de las Investigaciones de Perusa (CNI-PG; (iii una zona próxima al Instituto Experimental para la Olivicultura de Espoleto (lEO-ESP; (iv una zona cerca Instituto Técnico Agrario de Pescia (ITA-PES; (v una zona cerca de la Facultad de Agraria de la Universidad de Florencia (UNI-FL. De estas zonas han sido tomadas muestras de aceitunas de las

  14. Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein

    Directory of Open Access Journals (Sweden)

    ROSA M LAMUELA-RAVENTÓS

    2004-01-01

    Full Text Available Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phase extraction method (SPE that allowed us the purification of LDL samples and their analysis by HPLC. This methodology allowed us to demonstrate the in vitro binding capacity of tyrosol, one of the main phenolic compounds in olive oil, to LDL. In the intervention dietary study with volunteers, food rich in phenolic compounds affected LDL composition. Changes in LDL phenolics composition are not observed after the short-term ingestion of food rich in phenolic compounds. However, after one week of olive oil consumption and Mediterranean diet there was an increase in phenolics (p=0.021. An accumulative effect seems necessary to observe significative differences in LDL phenolic composition.

  15. Fast screening of turkish olive oil by NMR spectroscopy for geographical determination and discrimination purposes

    Directory of Open Access Journals (Sweden)

    Ok, S.

    2014-06-01

    Full Text Available The main goal of this study is to rapidly screen olive oil contents by acquiring one dimensional (1D 1H NMR spectra of 38 samples from Turkey, The Middle East, and Libya. The quantitative analysis of the 1H NMR helped in distinguishing the geographical origin of the olive oil samples. The intensity of 1H NMR variables was submitted to the statistical method, analysis of variance (ANOVA. As a result of combining the NMR data and ANOVA, olive oils were discriminated based on regional origin rather than province. This less time consuming discriminative screening by 1H NMR does not require any further analysis of the olive oil, including oxidative stability measurements or gas chromatography. The possibility of determining authenticity, even in an olive growing area of a small village was also shown. The two-dimensional (2D non-invasive 1H DOSY NMR experiment, known as “NMR chromatography”, was used to determine the olive oil sub-fraction.El objetivo es conocer de manera rápida el contenido de aceite de oliva mediante la adquisición de espectros de 1H RMN de una dimensión (1D. El estudio se ha realizado con 38 muestras procedentes de Turquía, Oriente Medio y Libia. El análisis cuantitativo de 1H RMN ayudó a distinguir el origen geográfico de las muestras de aceites de oliva. La intensidad de las señales de 1H RMN se sometió a estudio estadístico mediante análisis de varianza (ANOVA. Como resultado de la combinación de los datos de RMN y ANOVA, los aceites de oliva fueron discriminados por origen regional antes que por provincia. Esta técnica de discriminación rápida por 1H RMN no requiere ningún análisis adicional de los aceites de oliva mediante estudios de estabilidad a la oxidación o cromatografía de gases. También se demostró la posibilidad de determinar la autenticidad, incluso en el área de cultivo del olivo de una pequeña aldea. Los experimentos de RMN bi-dimensionales (2D no invasiva 1H DOSY, conocido como

  16. Effect of temperature on thermoacoustic properties of olive oil in alcohol mixtures

    International Nuclear Information System (INIS)

    Shriwas, R S; Chimankar, O P; Tabhane, P V; Dange, S P; Tembhurkar, Y D

    2012-01-01

    The ultrasonic studies in liquids are great use in understanding the nature and strength of molecular interactions. Recently ultrasonic is the rapidly growing field research, which has been used in the food industry for both analysis and modification of food products. This paper presents ultrasonic velocity, density, adiabatic compressibility in olive oil with alcohol at different concentration that has been measured in the temperature range from 283.15K to 298.15K. The Moelwyn-Hughes parameter has been utilised to establish some simple relations between the available volumes, Bayer's non- linearity parameter, internal pressure, van der Waal's constant, Debye temperature etc. a relationship among the isobaric, isothermal and isochoric thermo-acoustical parameter have been studied and analyzed in the case olive oil with alcohol mixture. The present treatments had the distinct advantages of the thermo-acoustic parameters in the particular mixture.

  17. Fatty acid composition of oil obtained from irradiated and non-irradiated whole fruit and fruit flesh of olives (Olea europaea L. 

    Directory of Open Access Journals (Sweden)

    Mahfouz  Al-BACHIR

    2016-08-01

    Full Text Available This study aimed to investigate the fatty acid profile of olive oil extracted from whole fruit and fruit flesh of "Kaissy cultivar" olives, irradiated with 0, 2 and 3 kGy doses of gamma irradiation, and stored for 0, 6 and 12 months. Results on the fatty acid profile showed that the studied oils contained mostly oleic acid (68.1570.80% followed by palmitic acid (14.38-15.89% and linoleic acid (10.3412.51%. Generally, there are slight differences in the fatty acid profile between the oil extracted from whole olives and fruit flesh, but sometime significant (p<0.05. Also, the storage time influenced to a limited extent the fatty acid profile of both type of oils. Immediately after treatment, irradiation caused a significant (p<0.01 gradual decrease in the unsaturated fatty acid content and a significant (p<0.01 saturated fatty acid content increased in virgin olive oils.

  18. Effects of heat treatment by immersion in household conditions on olive oil as compared to other culinary oils: a descriptive study

    Directory of Open Access Journals (Sweden)

    Carlos A. Nogueira-de-Almeida

    2018-04-01

    Full Text Available The objectives were to evaluate the properties of refined (ROO and extra-virgin olive oil (EVOO in their natural state (fresh and after heating, while comparing them with each other and with refined soybean (SBO and refined sunflower seed oil (SFO. The methodology was designed to simulate, in controlled laboratory conditions, the home-frying process, while evaluating fatty acid profile (fatty acid methyl esters were separated by gas chromatography, concentration of phenolic compounds (Gallic acid dosage, antioxidant activity (DPPH, and production of polar compounds (thin layer chromatography before and after heating to 200 oC for six minutes. It was observed that, before and after heating, SBO and SFO are rich in polyunsaturated fatty acids (FA and ROO and EVOO are rich in monounsaturated FA. Fresh or heated, ROO and EVOO do not have trans FA, which are present in SBO and SFO, and increase in SBO after heating (+ 32.8%. The concentrations of phenolic compounds are always higher in olive oils, despite the decrease that occurs after heating (-7.5% in the ROO and -24.6% in EVOO. Antioxidant activity is greater when olive oils are fresh and remains present in EVOO after heating. The concentration of polar compounds was similar for all oils after heating. In conclusion, ROO and EVOO are the richest in monounsaturated FA even after heating, with no production of saturated or trans FA. Despite losing some antioxidant activity, heated EVOO remains richer in monounsaturated FA than ROO, SBO and SFO in the fresh version. All oils suffer similar rates of degradation.

  19. An extra-virgin olive oil rich in polyphenolic compounds has antioxidant effects in meat-type broiler chickens.

    Science.gov (United States)

    Tufarelli, Vincenzo; Laudadio, Vito; Casalino, Elisabetta

    2016-04-01

    The aim of this study was to extend the knowledge on the antioxidant effect of extra-virgin olive oil (EVOO) in the liver of broiler chickens not subjected to any form of insult. A total of 120 male broiler chickens (Hubbard strain) were divided into three groups and fed ad libitum with three isoenergetic diets from hatching until slaughter age (49 days) on a completely randomized design. The dietary treatments consisted of 2.5% added oil or fat from three sources as follows: diet containing sunflower oil (SFO); diet containing lard (LRD), and diet containing extra-virgin olive oil (EVOO). The activity of the main antioxidative enzymes, superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GS-Px) and glutathione S-transferase (GST), and lipid peroxidation as thiobarbituric acid-reactive substances (TBARS) content, was measured in the liver of chickens. The susceptibility to undergo lipid peroxidation was assessed by exposing liver homogenate to 30 °C or to an ascorbate/iron mixture as pro-oxidant system. Dietary oil or fat type improved significantly (P extra-virgin olive oil on liver of other experimental model other than rats and humans, could be significant for animal welfare, with consequent benefits for both producers and consumers.

  20. Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage

    Directory of Open Access Journals (Sweden)

    Kaiser Younis

    2015-12-01

    Full Text Available Apple pomace was analyzed for its proximate analysis which showed protein content of 4.50% and total dietary fiber of 62.67%. Its functional properties were also carried out which showed high water- and oil-holding capacity of 3.89 gH2O g−1 Solid and 1.92 ml g−1, respectively. Its antimicrobial activity was also found against S. aureus, P. aeruginosa, and L. monocytogenes. Further, it has shown lower in vitro glucose retardation index. Buffalo meat sausages incorporated with apple pomace powder showed high cooking yield and emulsion stability of 94.46% and 74.70, respectively, as compared to control sausage. Additionally, the dietary fiber content got enhanced with the incorporation of apple pomace powder as expected.

  1. Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

    Science.gov (United States)

    Pérez, Ana G.; León, Lorenzo; Pascual, Mar; Romero-Segura, Carmen; Sánchez-Ortiz, Araceli; de la Rosa, Raúl; Sanz, Carlos

    2014-01-01

    Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The genetic variability of the major phenolic compounds of virgin olive oil was studied in a progeny of the cross of Picual x Arbequina olive cultivars (Olea europaea L.). They belong to four different groups: compounds that included tyrosol or hydroxytyrosol in their molecules, lignans, flavonoids, and phenolic acids. Data of phenolics in the oils showed that the progeny displayed a large degree of variability, widely transgressing the genitor levels. This high variability can be of interest on breeding programs. Thus, multivariate analysis allowed to identify genotypes within the progeny particularly interesting in terms of phenolic composition and deduced organoleptic and nutritional quality. The present study has demonstrated that it is possible to obtain enough degree of variability with a single cross of olive cultivars for compounds related to the nutritional and organoleptic properties of virgin olive oil. PMID:24651694

  2. Variability of virgin olive oil phenolic compounds in a segregating progeny from a single cross in Olea europaea L. and sensory and nutritional quality implications.

    Science.gov (United States)

    Pérez, Ana G; León, Lorenzo; Pascual, Mar; Romero-Segura, Carmen; Sánchez-Ortiz, Araceli; de la Rosa, Raúl; Sanz, Carlos

    2014-01-01

    Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The genetic variability of the major phenolic compounds of virgin olive oil was studied in a progeny of the cross of Picual x Arbequina olive cultivars (Olea europaea L.). They belong to four different groups: compounds that included tyrosol or hydroxytyrosol in their molecules, lignans, flavonoids, and phenolic acids. Data of phenolics in the oils showed that the progeny displayed a large degree of variability, widely transgressing the genitor levels. This high variability can be of interest on breeding programs. Thus, multivariate analysis allowed to identify genotypes within the progeny particularly interesting in terms of phenolic composition and deduced organoleptic and nutritional quality. The present study has demonstrated that it is possible to obtain enough degree of variability with a single cross of olive cultivars for compounds related to the nutritional and organoleptic properties of virgin olive oil.

  3. The effects of person-related and environmental factors on consumers' decision-making in agri-food markets: the case of olive oils

    NARCIS (Netherlands)

    Salazar Ordonez, Melania; Schuberth, Florian; Cabrera, Elena R.; Arriaza, M.; Rodriguez-Entrena, Macario

    2018-01-01

    Refined olive oil (ROO) and extra virgin olive oil (EVOO) categories are different products with respect to their objective quality. Nevertheless, this quality gap is not reflected in the purchase behaviour of consumers in Spain, which is the main producer country worldwide. On the basis of economic

  4. Molecular imprinting solid phase extraction for selective detection of methidathion in olive oil.

    Science.gov (United States)

    Bakas, Idriss; Oujji, Najwa Ben; Moczko, Ewa; Istamboulie, Georges; Piletsky, Sergey; Piletska, Elena; Ait-Ichou, Ihya; Ait-Addi, Elhabib; Noguer, Thierry; Rouillon, Régis

    2012-07-13

    A specific adsorbent for extraction of methidathion from olive oil was developed. The design of the molecularly imprinted polymer (MIP) was based on the results of the computational screening of the library of polymerisable functional monomers. MIP was prepared by thermal polymerisation using N,N'-methylene bisacrylamide (MBAA) as a functional monomer and ethylene glycol dimethacrylate (EGDMA) as a cross-linker. The polymers based on the itaconic acid (IA), methacrylic acid (MAA) and 2-(trifluoromethyl)acryl acid (TFMAA) functional monomers and one control polymer which was made without functional monomers with cross-linker EGDMA were also synthesised and tested. The performance of each polymer was compared using corresponding imprinting factor. As it was predicted by molecular modelling the best results were obtained for the MIP prepared with MBAA. The obtained MIP was optimised in solid-phase extraction coupled with high performance liquid chromatography (MISPE-HPLC-UV) and tested for the rapid screening of methidathion in olive oil. The proposed method allowed the efficient extraction of methidathion for concentrations ranging from 0.1 to 9 mg L(-1) (r(2)=0.996). The limits of detection (LOD) and quantification (LOQ) in olive oil were 0.02 mg L(-1) and 0.1 mg L(-1), respectively. MIPs extraction was much more effective than traditional C18 reverse-phase solid phase extraction. Copyright © 2012 Elsevier B.V. All rights reserved.

  5. Multivariate approaches for stability control of the olive oil reference materials for sensory analysis - part II: applications.

    Science.gov (United States)

    Valverde-Som, Lucia; Ruiz-Samblás, Cristina; Rodríguez-García, Francisco P; Cuadros-Rodríguez, Luis

    2018-02-09

    The organoleptic quality of virgin olive oil depends on positive and negative sensory attributes. These attributes are related to volatile organic compounds and phenolic compounds that represent the aroma and taste (flavour) of the virgin olive oil. The flavour is the characteristic that can be measured by a taster panel. However, as for any analytical measuring device, the tasters, individually, and the panel, as a whole, should be harmonized and validated and proper olive oil standards are needed. In the present study, multivariate approaches are put into practice in addition to the rules to build a multivariate control chart from chromatographic volatile fingerprinting and chemometrics. Fingerprinting techniques provide analytical information without identify and quantify the analytes. This methodology is used to monitor the stability of sensory reference materials. The similarity indices have been calculated to build multivariate control chart with two olive oils certified reference materials that have been used as examples to monitor their stabilities. This methodology with chromatographic data could be applied in parallel with the 'panel test' sensory method to reduce the work of sensory analysis. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  6. Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils; Detección de la adulteración de aceite de oliva mediante relaxometría magnética nuclear de campo bajo y espectroscopía UV-Vis sobre mezcla de aceite de oliva con diversos aceites comestibles.

    Energy Technology Data Exchange (ETDEWEB)

    Ok, S.

    2017-07-01

    Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF) proton (1H) nuclear magnetic resonance (NMR) relaxometry and ultra-violet (UV) visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T2) curves were fitted with bi-exponential decaying functions. T2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T21 and T22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively. [Spanish] La adulteración del aceite de oliva con sustituyentes menos saludables es una amenaza para la salud pública. En este trabajo, la detección de la adulteración del aceite de oliva se demuestra utilizando tanto relaxometría magnética nuclear de campo bajo (LF) de protones (1H) (RMN) y espectroscopía visible y ultra-violeta (UV). Tres muestras de aceites de oliva con diferentes contenidos en oleico se mezclaron con aceites de almendra, ricino, maíz y sésamo con tres relaciones volumétricas. Además, el de arbequina de California se mezcló con cánola, lino, semilla de uva, cacahuete, soja y aceites de girasol con tres relaciones volumétricas. Las curvas de

  7. Volatile Compounds and Sensory Profiles of Monovarietal Virgin Olive Oil from Buža, Črna and Rosinjola Cultivars in Istria (Croatia

    Directory of Open Access Journals (Sweden)

    Barbara Sladonja

    2012-01-01

    Full Text Available The volatile compounds found in virgin olive oil, mainly C6 and C5 volatile compounds biogenerated from polyunsaturated fatty acids through the lipoxygenase pathway, are responsible for their particular aroma. The composition of volatile compounds in olive oil depends on the cultivar, the ripening degree of the fruits and processing conditions. Among many different autochthonous cultivars in Istria (Croatia, some of the most prevalent are Buža, Črna and Rosinjola. The volatiles and sensory characteristics of their monovarietal virgin olive oil are little known. Therefore, fruits from these three cultivars were handpicked at the same ripening degree and processed under the same conditions. Quantitative descriptive sensory analysis of monovarietal virgin olive oil was carried out by the panel. Volatile composition was evaluated by headspace solid phase microextraction-gas chromatography, previously optimized and validated. The main parameters affecting effectiveness, time and temperature of extraction were optimized. The extraction procedure showed detection and quantification limits, as well as linear ranges adequate for the analysis of selected volatile compounds. Good precision was obtained both in terms of intra-day repeatability (relative standard deviations generally lower than 7 % and inter-day precision. The tested types of monovarietal olive oil showed different volatile profiles, although E-2-hexenal was the main compound in all samples. Buža oil was the richest in total C6 and C5 volatile compounds. The results show that the most important contributors to the olive oil aroma (odour activity value >1.0 were 1-penten-3-one, E-2-hexenal, hexanal, hexanol, Z-3-hexen-1-ol and Z-2-penten-1-ol. These chemical findings were compared with those provided by the panel test. Buža had the highest intensity of sensory characteristic 'other ripe fruits' and Rosinjola had the highest intensity of sensory characteristic 'bitter'. All results show

  8. Luminescence spectroscopic observation of singlet oxygen formation in extra virgin olive oil as affected by irradiation light wavelengths, 1,4-diazabicyclo[2.2.2]octane, irradiation time, and oxygen bubbling.

    Science.gov (United States)

    Jung, Mun Y; Choi, Dong S; Park, Ki H; Lee, Bosoon; Min, David B

    2011-01-01

    A spectrofluorometer equipped with a highly sensitive near-IR InGaAs detector was used for the direct visualization of singlet oxygen emission at 1268 nm in olive oil during light irradiation with various different wavelengths. The virgin olive oil in methylene chloride (20% w/v, oxygen saturated) was irradiated at the 301, 417, 454, 483, and 668 nm, then the emission at 1268 nm, singlet oxygen dimole decaying was observed. The result showed the highest production of (1)O(2) with light irradiation at 417 nm, and followed by at 668 nm in virgin olive oil, indicating that pheophytin a and chlorophyll a were the most responsible components for the production of singlet oxygen. The UV light irradiations at the wavelength of 200, 250, and 300 nm did not induce any detectable luminescence emission at 1268 nm, but 350 nm produced weak emission at 1269 nm. The quantity of (1)O(2) produced with excitation at 350 nm was about 1/6 of that of irradiation at 417 nm. Addition of an efficient (1)O(2) quencher, 1,4-diazabicyclo[2.2.2]octane, in virgin olive oil in methylene chloride greatly decreased the luminescence emission at 1268 nm, confirming the singlet oxygen production in olive oil. Singlet oxygen production was more efficient in oxygen-purged virgin olive oil than in oxygen non-purged olive oil. This represents first report on the direct observation of singlet oxygen formation in olive oil as well as in real-food system after visible light illumination. Practical Application: The present results show the positive evidence of the singlet oxygen involvement in rapid oxidative deterioration of virgin olive oil under visible light. This paper also shows the effects of different wavelength of light irradiation on the formation of singlet oxygen in olive oil. The present results would provide important information for the understanding of the mechanism involved in rapid oxidative quality deterioration of virgin olive oil under light illumination and for searching the

  9. Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

    International Nuclear Information System (INIS)

    Alavi, N.; Golmakani, M.T.

    2017-01-01

    The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20–94.47% and 258.10–260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil. [es

  10. Survey data on consumer behaviour in olive oil markets: The role of product knowledge and brand credence.

    Science.gov (United States)

    Salazar-Ordóñez, Melania; Rodríguez-Entrena, Macario; Cabrera, Elena R; Henseler, Jörg

    2018-06-01

    This paper presents data conducted to analyse consumer behaviour in agri-food markets, where product differentiation failures occur, with the aim of disentangling the roles played by both consumer information and inferences made from informational stimuli. We thus examined consumer knowledge structures and brand credence related to attitudes towards a particular foodstuff and a product alternative, as well as the actual consumption of the foodstuff. To do so, the selected case study was the olive oil markets in Spain, given that products such as extra virgin olive oil (EVOO) and refined olive oil (ROO), that differ in terms of intrinsic features, become undifferentiated. The data of the observed variables were collected from 700 regular buyers from an online panel at the household level in southern Spain. The data were processed using both Excel for checking, cleaning and descriptive purposes and ADANCO 2.0 (Dijkstra and Henseler, 2015) [1] for performing the model estimations.

  11. Survey data on consumer behaviour in olive oil markets: The role of product knowledge and brand credence

    Directory of Open Access Journals (Sweden)

    Melania Salazar-Ordóñez

    2018-06-01

    Full Text Available This paper presents data conducted to analyse consumer behaviour in agri-food markets, where product differentiation failures occur, with the aim of disentangling the roles played by both consumer information and inferences made from informational stimuli. We thus examined consumer knowledge structures and brand credence related to attitudes towards a particular foodstuff and a product alternative, as well as the actual consumption of the foodstuff. To do so, the selected case study was the olive oil markets in Spain, given that products such as extra virgin olive oil (EVOO and refined olive oil (ROO, that differ in terms of intrinsic features, become undifferentiated. The data of the observed variables were collected from 700 regular buyers from an online panel at the household level in southern Spain. The data were processed using both Excel for checking, cleaning and descriptive purposes and ADANCO 2.0 (Dijkstra and Henseler, 2015 [1] for performing the model estimations.

  12. Microchip electrophoresis with amperometric detection for a novel determination of phenolic compounds in olive oil.

    Science.gov (United States)

    Godoy-Caballero, María del Pilar; Acedo-Valenzuela, María Isabel; Galeano-Díaz, Teresa; Costa-García, Agustín; Fernández-Abedul, María Teresa

    2012-11-07

    The relevance of the development of microchip electrophoresis applications in the field of food analysis is considered in this work. A novel method to determine important phenolic compounds in extra virgin olive oil samples using a miniaturized chemical analysis system is presented in this paper. Three interesting phenolic compounds in olive oil and fruit (tyrosol, hydroxytyrosol and oleuropein glucoside) were studied by end-channel amperometric detection using a 100 μm gold wire as working electrode in glass microchip electrophoresis. The electrochemical behavior of these compounds was studied and the medium to carry out their detection was selected (0.1 M aqueous sulfuric acid). The best conditions for the separation were achieved in sodium tetraborate (10% methanol, pH 9.50) with different concentrations for the sample and the running buffer in order to allow the sample stacking phenomenon. The injection was carried out using 600 V for 3 s and the separation voltage was set at 1000 V. The quality of the method was evaluated through its analytical figures of merit and by its performance on real extra virgin olive oil samples. Determination of these compounds was carried out using the standard addition calibration method with good recoveries.

  13. Biological pretreatment and ethanol production from olive cake

    DEFF Research Database (Denmark)

    Jurado, Esperanza; Gavala, Hariklia N.; Baroi, George Nabin

    2010-01-01

    Olive oil is one of the major Mediterranean products, whose nutritional and economic importance is well-known. However the extraction of olive oil yields a highly contaminating residue that causes serious environmental concerns in the olive oil producing countries. The olive cake (OC) coming out...... of the three-phase olive oil production process could be used as low price feedstock for lignocellulosic ethanol production due to its high concentration in carbohydrates. However, the binding of the carbohydrates with lignin may significantly hinder the necessary enzymatic hydrolysis of the polymeric sugars...... before ethanol fermentation. Treatment with three white rot fungi, Phaneroachaete chrysosporium, Ceriporiopsis subvermispora and Ceriolopsis polyzona has been applied on olive cake in order to investigate the potential for performing delignification and thus enhancing the efficiency of the subsequent...

  14. Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

    International Nuclear Information System (INIS)

    Casale, M.; Oliveri, P.; Casolino, C.; Sinelli, N.; Zunin, P.; Armanino, C.; Forina, M.; Lanteri, S.

    2012-01-01

    Highlights: ► Characterisation of the Italian PDO extra virgin olive oil Chianti Classico. ► Comparison between non-selective (UV–vis, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques. ► Synergy among spectroscopic techniques, by the fusion of the respective spectra. ► Prediction of the content of oleic and linoleic acids in the olive oils. - Abstract: An authentication study of the Italian PDO (protected designation of origin) extra virgin olive oil Chianti Classico was performed; UV–visible (UV–vis), Near-Infrared (NIR) and Mid-Infrared (MIR) spectroscopies were applied to a set of samples representative of the whole Chianti Classico production area. The non-selective signals (fingerprints) provided by the three spectroscopic techniques were utilised both individually and jointly, after fusion of the respective profile vectors, in order to build a model for the Chianti Classico PDO olive oil. Moreover, these results were compared with those obtained by the gas chromatographic determination of the fatty acids composition. In order to characterise the olive oils produced in the Chianti Classico PDO area, UNEQ (unequal class models) and SIMCA (soft independent modelling of class analogy) were employed both on the MIR, NIR and UV–vis spectra, individually and jointly, and on the fatty acid composition. Finally, PLS (partial least square) regression was applied on the UV–vis, NIR and MIR spectra, in order to predict the content of oleic and linoleic acids in the extra virgin olive oils. UNEQ, SIMCA and PLS were performed after selection of the relevant predictors, in order to increase the efficiency of both classification and regression models. The non-selective information obtained from UV–vis, NIR and MIR spectroscopy allowed to build reliable models for checking the authenticity of the Italian PDO extra virgin olive oil Chianti Classico.

  15. Characterisation of PDO olive oil Chianti Classico by non-selective (UV-visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

    Energy Technology Data Exchange (ETDEWEB)

    Casale, M., E-mail: monica@dictfa.unige.it [Universita degli Studi di Genova, Department of Chemistry and Food and Pharmaceutical Technologies, Via Brigata Salerno 13, I-16147, Genoa (Italy); Oliveri, P.; Casolino, C. [Universita degli Studi di Genova, Department of Chemistry and Food and Pharmaceutical Technologies, Via Brigata Salerno 13, I-16147, Genoa (Italy); Sinelli, N. [Universita degli Studi di Milano, Department of Food Science and Technology, Via Celoria, 2 - I-20133 Milan (Italy); Zunin, P.; Armanino, C.; Forina, M.; Lanteri, S. [Universita degli Studi di Genova, Department of Chemistry and Food and Pharmaceutical Technologies, Via Brigata Salerno 13, I-16147, Genoa (Italy)

    2012-01-27

    Highlights: Black-Right-Pointing-Pointer Characterisation of the Italian PDO extra virgin olive oil Chianti Classico. Black-Right-Pointing-Pointer Comparison between non-selective (UV-vis, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques. Black-Right-Pointing-Pointer Synergy among spectroscopic techniques, by the fusion of the respective spectra. Black-Right-Pointing-Pointer Prediction of the content of oleic and linoleic acids in the olive oils. - Abstract: An authentication study of the Italian PDO (protected designation of origin) extra virgin olive oil Chianti Classico was performed; UV-visible (UV-vis), Near-Infrared (NIR) and Mid-Infrared (MIR) spectroscopies were applied to a set of samples representative of the whole Chianti Classico production area. The non-selective signals (fingerprints) provided by the three spectroscopic techniques were utilised both individually and jointly, after fusion of the respective profile vectors, in order to build a model for the Chianti Classico PDO olive oil. Moreover, these results were compared with those obtained by the gas chromatographic determination of the fatty acids composition. In order to characterise the olive oils produced in the Chianti Classico PDO area, UNEQ (unequal class models) and SIMCA (soft independent modelling of class analogy) were employed both on the MIR, NIR and UV-vis spectra, individually and jointly, and on the fatty acid composition. Finally, PLS (partial least square) regression was applied on the UV-vis, NIR and MIR spectra, in order to predict the content of oleic and linoleic acids in the extra virgin olive oils. UNEQ, SIMCA and PLS were performed after selection of the relevant predictors, in order to increase the efficiency of both classification and regression models. The non-selective information obtained from UV-vis, NIR and MIR spectroscopy allowed to build reliable models for checking the authenticity of the Italian PDO extra virgin olive oil

  16. The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial

    DEFF Research Database (Denmark)

    Castañer, Olga; Fitó, Montserrat; López-Sabater, M Carmen

    2011-01-01

    BACKGROUND & AIM: Oxidized LDL (oxLDL) is a highly immunogenic particle that plays a key role in the development of atherosclerosis. Some data suggest a protective role of OxLDL autoantibodies (OLAB) in atherosclerosis. Our aim was to assess the effect of olive oil polyphenols on the immunogenicity...... of oxLDL to autoantibody generation. METHODS: In a crossover, controlled trial, 200 healthy men were randomly assigned to 3-week sequences of 25 mL/day of 3 olive oils with high (366 mg/kg), medium (164 mg/kg), and low (2.7 mg/kg) phenolic content. RESULTS: Plasma OLAB concentration was inversely...

  17. The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial

    DEFF Research Database (Denmark)

    Castañer, Olga; Fitó, Montserrat; López-Sabater, M Carmen

    2011-01-01

    of oxLDL to autoantibody generation. METHODS: In a crossover, controlled trial, 200 healthy men were randomly assigned to 3-week sequences of 25 mL/day of 3 olive oils with high (366 mg/kg), medium (164 mg/kg), and low (2.7 mg/kg) phenolic content. RESULTS: Plasma OLAB concentration was inversely......BACKGROUND & AIM: Oxidized LDL (oxLDL) is a highly immunogenic particle that plays a key role in the development of atherosclerosis. Some data suggest a protective role of OxLDL autoantibodies (OLAB) in atherosclerosis. Our aim was to assess the effect of olive oil polyphenols on the immunogenicity...

  18. Biophysical evaluation of the radioprotective role of thiola and olive oil during the treatment of some eye lesions with beta particles

    International Nuclear Information System (INIS)

    Mahmoud, S.S.; Gamal, M.M.

    2003-01-01

    This study was conducted to evaluate the radioactive efficacy of topical application of the radioprotector thiola alone or when combined with olive oil on the biophysical characteristics of lens lipids. Two groups of New Zealand white rabbits were used in this study. The first group (thiola group) was topically applied with thiola thirty minutes and one minute before the treatment with two doses of beta particles (24Gy and 100 Gy). The second group (olive oil and thipla group) was also received thiola as in the first group then olive oil was topically applied after the irradiationand countinue daily till decapitation. The lens lipids were studied using UV-spectroscopy, fourier transform infrared spectroscopy and phase transition measurement. In additio, cholesterol and phospholipids concentrations were measured. The resulted typical absorption spectra of the lens lipids indicated that the native lipid peak was shifted towards higher wave length for both doses (24 Gy and 100 Gy) in both olive oil group and the thiola group. The results also indicated that there were fluctuated changes in lens stability and fluidity concomintant with conformational and compositional changes in both groups. It may be concluded from the present study that application of thiola alone or combined with olive oil seems to be promising tool in preventing the peroxidation of lens lipids induced by beta radiation tretments

  19. Micro-encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration.

    Science.gov (United States)

    Calvo, Patricia; Castaño, Angel Luís; Lozano, Mercedes; González-Gómez, David

    2012-10-01

    Although refined olive oils (ROOs) exhibit lower quality and less stability toward thermal stress than extra-virgin olive oils, these types of oil are gaining importance in the food industry. The inclusion of ROOs in processed food may alter the oxidative stability of the manufactured products, and therefore having technological alternatives to increase oil stability will be an important achievement. For this reason the main goal of this study was to assess the influence of the micro-encapsulation process on the ROO chemical composition and its oxidative stability. Factors such as microcapsule wall constituents and the addition of the antioxidant butyl hydroxytoluene were investigated in order to establish the most appropriate conditions to ensure no alteration of the refined olive oil chemical characteristics. The optimised methodology exhibited high encapsulation yield (>98%), with micro-encapsulation efficiency ranging from 35 to 69% according to the nature of the wall components. The encapsulation process slightly altered the chemical composition of the olive oil and protected the oxidative stability for at least 11 months when protein components were included as wall components. It was concluded that the presence of proteins constituents in the microcapsule wall material extended the shelf life of the micro-encapsulated olive oil regardless the use of antioxidant additives. Copyright © 2012 Society of Chemical Industry.

  20. Residual Sorption and leaching of the herbicide diuron following de-oiled two-phase olive mill waste addition to soil

    Energy Technology Data Exchange (ETDEWEB)

    Lopez-Pineiro, A.; Albarran, A.; Cabrera, D.; Rato, J. M.; Munoz, A.; Flores, S.

    2009-07-01

    The residual sorption, desorption, degradation, and leaching of the herbicide diuron (3-(3,4-dichlorophenyl)-1,1-dimethylurea) a herbicide widely used in olive groves, was studied following the addition to soils of de oiled two-phase olive mill waste (DTPOMW). Field experiments were conducted on an olive grove soil amended over seven years with DTPOMW. (Author)

  1. Residual Sorption and leaching of the herbicide diuron following de-oiled two-phase olive mill waste addition to soil

    International Nuclear Information System (INIS)

    Lopez-Pineiro, A.; Albarran, A.; Cabrera, D.; Rato, J. M.; Munoz, A.; Flores, S.

    2009-01-01

    The residual sorption, desorption, degradation, and leaching of the herbicide diuron (3-(3,4-dichlorophenyl)-1,1-dimethylurea) a herbicide widely used in olive groves, was studied following the addition to soils of de oiled two-phase olive mill waste (DTPOMW). Field experiments were conducted on an olive grove soil amended over seven years with DTPOMW. (Author)

  2. Influence of mixing and extraction parameters on virgin olive oil quality

    Directory of Open Access Journals (Sweden)

    Pasqualone, A.

    2001-08-01

    Full Text Available The mixing time, the temperature and the degree of dilution of olive paste are the main parameters liable to change during mixing and oil ext raction. They can greatly differ from a processing run to another, with variations being observed in Tuscan oil mills, between 26ºC and 36ºC, 40’ and 90’, and 10% and 50% respectively, for the temperature, the mixing time and the water added during the centrifugal extraction. This note reports on the results of some experimental trials run during the 1998 olive oil year in Tuscany. The mixing time and temperature as well as the olive paste dilution were changed one at a time and were assessed for their influence on extraction yield and oil quality. The best conditions to optimise the product yield and quality were identified.El tiempo de batido, la temperatura y el grado de dilución de la pasta de aceituna, son los principales parámetros que pueden sufrir cambios durante el batido y la extracción del aceite. Estos pueden diferir mucho de un proceso a otro, habiendo sido observadas variaciones en los aceites de molino de Toscana, entre 26ºC y 36ºC, 40’ y 90’, y 10% y 50% respectivamente, para la temperatura, el tiempo de batido y el agua añadida durante la extracción por centrifugación. Este artículo presenta los resultados de algunos ensayos experimentales realizados durante el año 1998 con aceite de oliva de Toscana. El tiempo de batido y la temperatura, así como la dilución de la pasta de aceitunas, se variaron uno a uno y se evaluaron por su influencia en el rendimiento de la extracción y la calidad del aceite. Las mejores condiciones para optimizar el rendimiento y la calidad del producto fueron identificadas.

  3. Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation

    Directory of Open Access Journals (Sweden)

    García-Martínez, O.

    2014-09-01

    Full Text Available The aim of this study was, first, to investigate the influence of olive variety and elevation of orchards on the phenolic compound content of Sicilian virgin olive oils (VOOs and, second, to investigate the effects of VOO phenolic extracts on osteoblast cell growth using the human MG-63 osteosarcoma cell line. Olive oil phenolic content and its effect on human osteosarcoma cell proliferation varied according to the type of cultivar and the grove altitude. This variation was also observed within the same type of cultivar. This observation demonstrates that the cultivar and the grove location can significantly affect the chemical composition and bioactivity of virgin olive oil. Although this study supports the hypothesis that virgin olive oil phenolic fractions exert a beneficial effect on bone health, further studies assessing the in vivo accessibility of virgin olive oil phenolic compounds to osteoblast cells should be carried out.El objetivo del presente trabajo es investigar la influencia de la variedad y la altitud del cultivo en el contenido fenólico de aceites de oliva virgen Sicilianos. Asimismo, se ha investigado el efecto de los extractos fenólicos de los aceites en el crecimiento de osteoblastos usando la línea celular de osteosarcoma humano MG-63. El contenido fenólico y el efecto de los extractos analizados en la proliferación de la línea celular osteoblástica muestra una variabilidad consistente de acuerdo con el tipo y la altitud del cultivo. Estos datos demuestran que estas características pueden afectar significativamente la composición química y los efectos en salud del aceite de oliva virgen. Los resultados de este trabajo soportan la hipótesis de que las fracciones fenólicas de los aceites de oliva vírgenes ejercen un efecto beneficioso en la salud ósea. Asimismo, se deben realizar más estudios que establezcan la accesibilidad in vivo de los compuestos fenólicos del aceite de oliva virgen a las células osteoblásticas.

  4. Comparison of lipid lowering effect of extra virgin olive oil and atorvastatin in dyslipidemia in type 2 diabetes mellitus

    International Nuclear Information System (INIS)

    Khan, T.M.

    2017-01-01

    Extra virgin olive oil (EVOO) is fruit oil with rich source of monounsaturated fats and powerful antioxidants. It acts as hypolipidemic agent and significant decrease of plasma lipids levelwas observed with EVOO use. Atorvastatin is hypolipidemic drug commonly used for treatment of hyperlipidaemia. The purpose of this study was to determine and compare the lipid lowering effect of EVOO with atorvastatin in type 2 diabetic dyslipidaemia which is leading cause of microvascular diseases. Methods: This cross-sectional study was conducted on 60 already diagnosed cases of type 2 diabetes mellitus with dyslipidaemia. All sixty subjects were divided into 2 groups. Atorvastatin 40mg was given to Group One and two tablespoons of extra virgin olive oil orally per day was given to Group Two. Blood was collected for estimation of plasma lipids level at base line, 4th week, and 6th weeks in two groups and was compared statistically. Results: The present study demonstrated 20-40% lipid lowering effect of atorvastatin on plasma lipids level with 9-16% increase in HDL while extra virgin olive oil showed 14 to 25% reduction in plasma lipids with 8-12% increase in HDL-cholesterol level. Conclusion: This study concludes that both atorvastatin and extra virgin olive oil are effective in reducing plasma lipids level in type 2 diabetic dyslipidaemia with more prominent effect of atorvastatin than EVOO. (author)

  5. Comparison Of Lipid Lowering Effect Of Extra Virgin Olive Oil And Atorvastatin In Dyslipidaemia In Type 2 Diabetes Mellitus.

    Science.gov (United States)

    Khan, Tariq Mahmood; Iqbal, Sohail; Rashid, Muhammad Adnan

    2017-01-01

    Extra virgin olive oil (EVOO) is fruit oil with rich source of monounsaturated fats and powerful antioxidants. It acts as hypolipidemic agent and significant decrease of plasma lipids level was observed with EVOO use. Atorvastatin is hypolipidemic drug commonly used for treatment of hyperlipidaemia. The purpose of this study was to determine & compare the lipid lowering effect of EVOO with atorvastatin in type 2 diabetic dyslipidaemia which is leading cause of microvascular diseases. This randomised controlled trial was conducted on 60 already diagnosed cases of type 2 diabetes mellitus with dyslipidaemia. All sixty subjects were divided randomly into 2 groups. Atorvastatin 40 mg was given to Group One and two tablespoons of extra virgin olive oil orally per day was given to Group Two. Blood was collected for estimation of plasma lipids level at base line, 4th week, and 6th weeks in two groups and was compared statistically. The present study demonstrated 20-40% lipid lowering effect of atorvastatin on plasma lipids level with 9-16% increase in HDL while extra virgin olive oil showed 14-25% reduction in plasma lipids with 8-12% increase in HDL-cholesterol level. This study concludes that both atorvastatin and extra virgin olive oil are effective in reducing plasma lipids level in type 2 diabetic dyslipidaemia with more prominent effect of atorvastatin than EVOO.

  6. Thermal diffusivity estimation of the olive oil during its high-pressure treatment

    Czech Academy of Sciences Publication Activity Database

    Kubásek, M.; Houška, M.; Landfeld, A.; Strohalm, J.; Kamarád, Jiří; Žitný, R.

    2006-01-01

    Roč. 74, - (2006), s. 286-291 ISSN 0260-8774 R&D Projects: GA MZe QF3287 Institutional research plan: CEZ:AV0Z10100521 Keywords : olive oil * food processing * high pressure * thermal diffusivity Subject RIV: GM - Food Processing Impact factor: 1.696, year: 2006

  7. In situ net N mineralisation and nitrification under organic and conventionally managed olive oil orchards

    DEFF Research Database (Denmark)

    Gomez Muñoz, Beatriz; Hinojosa, M. B.; García-Ruiz, R.

    2015-01-01

    Olive oil orchard occupies a great percentage of the cropland in southern Spain. Thus, changes in nitrogen (N) fertilization might have a great effect on N dynamics at least at regional scale, which should be investigated for a sustainable N fertilization program. In situ net N mineralization (NM......) and nitrification (NN) were investigated during a year in comparable organic (OR) and conventional (CV) olive oil orchards of two locations differing their N input. Soil samples were collected in two soil positions (under and between trees canopy) and both buried-bags and soil core techniques were used to quantify...... soil TN. Soil TN and PMN explained together a 50 % of the variability in soil N availability, which suggests that these two variables are good predictors of the potential of a soil to provide available N. The highest rates of soil N availability were found in spring, when olive tree demand for N...

  8. Mechanisms of action of phenolic compounds in olive.

    Science.gov (United States)

    Rafehi, Haloom; Ververis, Katherine; Karagiannis, Tom C

    2012-06-01

    Olive oil, an oil rich in monounsaturated fatty acids (MUFCs) and minor constituents including phenolic compounds, is a major component of the Mediterranean diet. The potential health benefits of the Mediterranean diet were highlighted by the seminal Seven Countries Study, and more contemporary research has identified olive oil as a major element responsible for these effects. It is emerging that the phenolic compounds are the most likely candidates accounting for the cardioprotective and cancer preventative effects of extra virgin olive oil (EVOO). In particular, the phenolic compound, hydroxytyrosol has been identified as one of the most potent antioxidants found in olive oil. This review will briefly consider historical aspects of olive oil research and the biological properties of phenolic compounds in olive oil will be discussed. The focus of the discussion will be related to the mechanisms of action of hydroxytyrosol. Studies have demonstrated that hydroxytyrosol induces apoptosis and cell cycle arrest in cancer cells. Further, research has shown that hydroxytyrosol can prevent cardiovascular disease by reducing the expression of adhesion molecules on endothelial cells and preventing the oxidation of low-density lipoprotein (LDL). The molecular mechanisms accounting for these effects are reviewed.

  9. Comparison of the effects of fish oil and olive oil on blood lipids and aortic atherosclerosis in Watanabe heritable hyperlipidaemic rabbits

    DEFF Research Database (Denmark)

    Mortensen, Alicja; Hansen, Birgit Fischer; Hansen, Jørgen Fischer

    1998-01-01

    ). No group differences were recorded for LDL- and HDL-cholesterol or triacylglycerol levels. A significantly higher oxidation of LDL was recorded 1 h after exposure to CuSO4 in the fish-oil group when compared with the olive-oil soup (0.465 v. 0.202, arbitrary units). The following indicators...

  10. Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco

    Directory of Open Access Journals (Sweden)

    Mansouri Farid

    2017-09-01

    Full Text Available The purpose of this study is the evaluation of flavor profiles of monovarietal virgin olive oils (VOO produced in the Oriental region of Morocco via the characterization of volatile compounds, using SPME-GC/MS technique, and the determination of total phenolic content (colorimetric method. The study concerns oils of three European olive cultivars (Arbosana, Arbequina and Koroneiki which were recently introduced in Morocco under irrigated high-density plantation system. GC/MS aroma profiles of analyzed VOOs showed the presence of 35 volatile compounds. The major compounds in such oils are C6 compounds produced from linoleic and linolenic acids via lipoxygenase pathway such as trans-2-hexenal, cis-2-hexenal, cis-3-hexen-1-ol, trans-3-hexen-1-ol, trans-3-hexen-1-ol acetate, hexanal and 1-hexanol in different proportions depending on the cultivar (p < 0.05. In addition, statistical analyses indicate that the analyzed VOOs have different aroma profiles. Arbequina oil has a high proportion of compounds with sensory notes “green” and “sweet” giving it a fruity sensation compared to Arbosana and Koroneiki. In parallel, Arbosana and Koroneiki oils are rich in phenolic compounds and provide relatively bitter and pungent tastes to these oils.

  11. The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis.

    Science.gov (United States)

    George, Elena S; Marshall, Skye; Mayr, Hannah L; Trakman, Gina L; Tatucu-Babet, Oana A; Lassemillante, Annie-Claude M; Bramley, Andrea; Reddy, Anjana J; Forsyth, Adrienne; Tierney, Audrey C; Thomas, Colleen J; Itsiopoulos, Catherine; Marx, Wolfgang

    2018-04-30

    The polyphenol fraction of extra-virgin olive oil may be partly responsible for its cardioprotective effects. The aim of this systematic review and meta-analysis was to evaluate the effect of high versus low polyphenol olive oil on cardiovascular disease (CVD) risk factors in clinical trials. In accordance with PRISMA guidelines, CINAHL, PubMed, Embase and Cochrane databases were systematically searched for relevant studies. Randomized controlled trials that investigated markers of CVD risk (e.g. outcomes related to cholesterol, inflammation, oxidative stress) were included. Risk of bias was assessed using the Jadad scale. A meta-analysis was conducted using clinical trial data with available CVD risk outcomes. Twenty-six studies were included. Compared to low polyphenol olive oil, high polyphenol olive oil significantly improved measures of malondialdehyde (MD: -0.07µmol/L [95%CI: -0.12, -0.02µmol/L]; I 2 : 88%; p = 0.004), oxidized LDL (SMD: -0.44 [95%CI: -0.78, -0.10µmol/L]; I 2 : 41%; P = 0.01), total cholesterol (MD 4.5mg/dL [95%CI: -6.54, -2.39mg/dL]; poils confer some CVD-risk reduction benefits; however, further studies with longer duration and in non-Mediterranean populations are required.

  12. Fish burger enriched by olive oil industrial by-product.

    Science.gov (United States)

    Cedola, Annamaria; Cardinali, Angela; Del Nobile, Matteo Alessandro; Conte, Amalia

    2017-07-01

    Oil industry produces large volume of waste, which represents a disposal and a potential environmental pollution problem. Nevertheless, they are also promising sources of compounds that can be recovered and used as valuable substances. The aim of this work is to exploit solid olive by-products, in particular dry olive paste flour (DOPF) coming from Coratina cultivar, to enrich fish burger and enhance the quality characteristics. In particular, the addition of olive by-products leads to an increase of the phenolic content and the antioxidant activity; however, it also provokes a deterioration of sensory quality. Therefore, to balance quality and sensory characteristics of fish burgers, three subsequent phases have been carried out: first, the quality of DOPF in terms of phenolic compounds content and antioxidant activity has been assessed; afterward, DOPF has been properly added to fish burgers and, finally, the formulation of the enriched fish burgers has been optimized in order to improve the sensory quality. Results suggested that the enriched burgers with 10% DOPF showed considerable amounts of polyphenols and antioxidant activity, even though they are not very acceptable from the sensory point of view. Pre-treating DOPF by hydration/extraction with milk, significantly improved the burger sensory quality by reducing the concentration of bitter components.

  13. High-pressure cloud point data for the system glycerol + olive oil + n-butane + AOT

    Directory of Open Access Journals (Sweden)

    J. P. Bender

    2008-09-01

    Full Text Available This work reports high-pressure cloud point data for the quaternary system glycerol + olive oil + n-butane + AOT surfactant. The static synthetic method, using a variable-volume view cell, was employed for obtaining the experimental data at pressures up to 27 MPa. The effects of glycerol/olive oil concentration and surfactant addition on the pressure transition values were evaluated in the temperature range from 303 K to 343 K. For the system investigated, vapor-liquid (VLE, liquid-liquid (LLE and vapor-liquid-liquid (VLLE equilibrium were recorded. It was experimentally observed that, at a given temperature and surfactant content, an increase in the concentration of glycerol/oil ratio led to a pronounced increase in the slope of the liquid-liquid coexistence curve. A comparison with results reported for the same system but using propane as solvent showed that much lower pressure transition values are obtained when using n-butane.

  14. Microdialysis as a New Technique for Extracting Phenolic Compounds from Extra Virgin Olive Oil.

    Science.gov (United States)

    Bazzu, Gianfranco; Molinu, Maria Giovanna; Dore, Antonio; Serra, Pier Andrea

    2017-03-01

    The amount and composition of the phenolic components play a major role in determining the quality of olive oil. The traditional liquid-liquid extraction (LLE) method requires a time-consuming sample preparation to obtain the "phenolic profile" of extra virgin olive oil (EVOO). This study aimed to develop a microdialysis extraction (MDE) as an alternative to the LLE method to evaluate the phenolic components of EVOO. To this purpose, a microdialysis device and dialysis procedure were developed. "Dynamic-oil" microdialysis was performed using an extracting solution (80:20 methanol/water) flow rate of 2 μL min -1 and a constant EVOO stream of 4 μL min -1 . The results indicated a strong positive correlation between MDE and the LLE method, providing a very similar phenolic profile obtained with traditional LLE. In conclusion, the MDE approach, easier and quicker in comparison to LLE, provided a reliable procedure to determine the phenolic components used as a marker of the quality and traceability of EVOO.

  15. Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

    Directory of Open Access Journals (Sweden)

    Vekiari, S. A.

    2010-09-01

    Full Text Available Extra virgin olive oil was produced from olives of the two main varieties cultivated in the region of Rethymnon in the Greek island of Crete named “Throumbolia”, and “Koroneiki”. The former is very famous due to the natural way of fruit debittering, while the latter is the most common olive variety cultivated in Northern Greece. The olives were harvested at three successive stages of ripening according to their skin color and the extra virgin olive oil was extracted using an experimental olive oil extraction mill at 30ºC. Peroxide value, UV absorption, acidity, fatty acid content and total polyphenols were measured and the contents of tyrosol, hydroxytyrosol 3,4- DHPEA-EDA, p-HPEA-EDA and 3,4-DHPEA-EA were determined by HPLC. The sterol fraction and the volatile component profile were determined by GC and SPME GC/MS, respectively. Throumbolia olive oil presented an extremely higher content of β-sitosterol and linoleic acid (n6 in comparison to the Koroneiki variety. The concentration of linoleic acid decreased in olive oils produced from both varieties in contrast to oleic acid which increased at the same time. Furthermore, the content of OH-tyrosol was higher, while the content of 3, 4-DHPEA-EDA and the total polyphenols was lower in Throumbolia olive oil than in olive oil produced from the Koroneiki variety. In general, significant differences were observed in all parameters between the olive oils produced from the two varieties during different stages of maturation.

    Aceite de oliva virgen extra fue producida con aceitunas de las dos principales variedades cultivadas en la región de Rethymnon en la isla de Creta denominadas “Throumbolia” y “Koroneiki”. La primera es una variedad muy famosa debido a la falta de amargor natural de su fruto, mientras que la última es la variedad más común de aceitunas cultivada en el norte de Grecia. La aceitunas fueron cosechadas en tres estados sucesivos de maduración de acuerdo al

  16. Study by 31P NMR spectroscopy of the triacylglycerol degradation processes in olive oil with different heat-transfer mechanisms.

    OpenAIRE

    Lucas Torres, Covadonga; Pérez Martínez, Angel; Cabañas Galán, Beatriz; Moreno Moreno, Andrés

    2014-01-01

    The thermal degradation of olive oil using conventional and microwave heating under the same experimental conditions were compared. A powerful identification and quantification technique based on 31P NMR has been developed to characterise the differences between the minor components including diacylglycerol and free fatty acids in the heated samples. The 31P NMR spectra of the degraded olive oils, which contain single bondOH groups derivatised with a phosphorus reagent, showed that convention...

  17. Cultivar classification of Apulian olive oils: Use of artificial neural networks for comparing NMR, NIR and merceological data.

    Science.gov (United States)

    Binetti, Giulio; Del Coco, Laura; Ragone, Rosa; Zelasco, Samanta; Perri, Enzo; Montemurro, Cinzia; Valentini, Raffaele; Naso, David; Fanizzi, Francesco Paolo; Schena, Francesco Paolo

    2017-03-15

    The development of an efficient and accurate method for extra-virgin olive oils cultivar and origin authentication is complicated by the broad range of variables (e.g., multiplicity of varieties, pedo-climatic aspects, production and storage conditions) influencing their properties. In this study, artificial neural networks (ANNs) were applied on several analytical datasets, namely standard merceological parameters, near-infra red data and 1 H nuclear magnetic resonance (NMR) fingerprints, obtained on mono-cultivar olive oils of four representative Apulian varieties (Coratina, Ogliarola, Cima di Mola, Peranzana). We analyzed 888 samples produced at a laboratory-scale during two crop years from 444 plants, whose variety was genetically ascertained, and on 17 industrially produced samples. ANN models based on NMR data showed the highest capability to classify cultivars (in some cases, accuracy>99%), independently on the olive oil production process and year; hence, the NMR data resulted to be the most informative variables about the cultivars. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Extra Virgin Olive Oil Polyphenols Promote Cholesterol Efflux and Improve HDL Functionality

    Directory of Open Access Journals (Sweden)

    Hicham Berrougui

    2015-01-01

    Full Text Available Results of the present work give evidence from the beneficial role of extra virgin olive of oil (EVOO consumption towards oxidative stress and cardiovascular diseases. Polyphenols contained in EVOO are responsible for inhibiting lipoproteins oxidative damages and promoting reverse cholesterol transport process via ABCA1 pathway.

  19. Artificial nose, NIR and UV-visible spectroscopy for the characterisation of the PDO Chianti Classico olive oil.

    Science.gov (United States)

    Forina, M; Oliveri, P; Bagnasco, L; Simonetti, R; Casolino, M C; Nizzi Grifi, F; Casale, M

    2015-11-01

    An authentication study of the Italian PDO (Protected Designation of Origin) olive oil Chianti Classico, based on artificial nose, near-infrared and UV-visible spectroscopy, with a set of samples representative of the whole Chianti Classico production area and a considerable number of samples from other Italian PDO regions was performed. The signals provided by the three analytical techniques were used both individually and jointly, after fusion of the respective variables, in order to build a model for the Chianti Classico PDO olive oil. Different signal pre-treatments were performed in order to investigate their importance and their effects in enhancing and extracting information from experimental data, correcting backgrounds or removing baseline variations. Stepwise-Linear Discriminant Analysis (STEP-LDA) was used as a feature selection technique and, afterward, Linear Discriminant Analysis (LDA) and the class-modelling technique Quadratic Discriminant Analysis-UNEQual dispersed classes (QDA-UNEQ) were applied to sub-sets of selected variables, in order to obtain efficient models capable of characterising the extra virgin olive oils produced in the Chianti Classico PDO area. Copyright © 2015 Elsevier B.V. All rights reserved.

  20. Monitoring of high refractive index edible oils using coated long period fiber grating sensors

    Science.gov (United States)

    Coelho, Luís.; Viegas, Diana; Santos, José Luís.; de Almeida, Jose Manuel M. M.

    2015-05-01

    Monitoring the quality of high refractive index edible oils is of great importance for the human health. Uncooked edible oils in general are healthy foodstuff, olive oil in particular, however, they are frequently used for baking and cooking. High quality edible oils are made from seeds, nuts or fruits by mechanical processes. Nevertheless, once the mechanical extraction is complete, up to 15% of the oil remains in oil pomace and in the mill wastewater, which can be extracted using organic solvents, often hexane. Optical fiber sensors based on long period fiber gratings (LPFG) have very low wavelength sensitivity when the surround refractive index is higher than the refractive index of the cladding. Titanium dioxide (TiO2) coated LPFG could lead to the realization of high sensitivity chemical sensor for the food industry. In this work LPFG coated with a TiO2 thin film were successfully used for to detect small levels of hexane diluted in edible oils and for real time monitoring the thermal deterioration of edible oils. For a TiO2 coating of 30 nm a wavelength sensitivity of 1361.7 nm/RIU (or 0.97 nm / % V/V) in the 1.4610-1.4670 refractive index range was achieved, corresponding to 0 to 12 % V/V of hexane in olive oil. A sensitivity higher than 638 nm/RIU at 225 ºC was calculated, in the 1.4670-1.4735 refractive index range with a detection limit of thermal deterioration of about 1 minute.