Stability of refined olive oil and olive-pomace oil added by phenolic compounds from olive leaves

2010 ◽  
Vol 112 (8) ◽  
pp. 894-905 ◽  
Author(s):  
Mohamed Bouaziz ◽  
Ines Feki ◽  
Mohamed Ayadi ◽  
Hedya Jemai ◽  
Sami Sayadi
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Olive Pomace ◽  
Olive Leaves ◽  
Refined Olive Oil ◽  
Olive Pomace Oil

Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves

2007 ◽  
Vol 55 (10) ◽  
pp. 4139-4143 ◽  
Author(s):  
Fátima Paiva-Martins ◽  
Rui Correia ◽  
Susana Félix ◽  
Pedro Ferreira ◽  
Michael H. Gordon
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Olive Leaves ◽  
Refined Olive Oil

Changes of the Wax Contents in Mixtures of Olive Oils as Determined by Gas Chromatography with a Flame Ionization Detector

2012 ◽  
Vol 95 (6) ◽  
pp. 1720-1724 ◽  
Author(s):  
Gassan Hodaifa ◽  
Leopoldo Martínez Nieto ◽  
Juan L Lozano ◽  
Sebastián Sánchez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Wax Esters ◽  
Wax Ester ◽  
Olive Pomace ◽  
Flame Ionization ◽  
Olive Pomace Oil ◽  
Content Variation

Abstract Mixing of refined olive-pomace oil with virgin olive oil is a fraud that has been tried often. Normally, the tests that detected the fraud were determinations of wax esters, erythrodiol+uvaol, and stigmastadienes contents. The most common is the determination of wax esters content (extra virgin olive oil is very poor in wax esters, usually less than 100 mg/kg). In this work, the variations of individual wax esters (C40, C42, C44, and C46), with different degrees of unsaturation content, and total wax esters were studied when extra virgin olive oil and refined pomace-olive oil were mixed. The following mixtures were prepared: extra virgin olive oil plus 1, 2, 4, 6, 8, 10, 12, 15, 18, 25, 35, 45, 50, and 80% of refined olive-pomace oil. In all cases, individual and total wax ester content variation was linear with increasing percentage of refined olive-pomace oil in the mixture. The variation of the total wax esters content can be adjusted according to the equation: Total wax esters, mg/kg = 14.3 × (% refined olive-pomace oil) + 83.9.

scholarly journals Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1781
Author(s):  
Sofia Chanioti ◽  
Maria Katsouli ◽  
Constantina Tzia
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Choline Chloride ◽  
Deep Eutectic Solvents ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Olive Pomace ◽  
High Concentration ◽  
Great Opportunity ◽  
Natural Deep Eutectic Solvents

Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opportunity and challenge for the olive oil industry. This study aimed to point out a new approach for the integrated valorization of olive pomace by extracting the phenolic compounds and protecting them by encapsulation or incorporation in nanoemulsions. Innovative assisted extraction methods were evaluated such as microwave (MAE), homogenization (HAE), ultrasound (UAE), and high hydrostatic pressure (HHPAE) using various solvent systems including ethanol, methanol, and natural deep eutectic solvents (NADESs). The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline chloride-caffeic acid (CCA) and choline chloride-lactic acid (CLA); by HAE at 60 °C/12,000 rpm and UAE at 60 °C, the total phenolic content (TPC) of extracts was 34.08 mg gallic acid (GA)/g dw and 20.14 mg GA/g dw for CCA, and by MAE at 60 °C and HHPAE at 600 MPa/10 min, the TPC was 29.57 mg GA/g dw and 25.96 mg GA/g dw for CLA. HAE proved to be the best method for the extraction of phenolic compounds from olive pomace. Microencapsulation and nanoemulsion formulations were also reviewed for the protection of the phenolic compounds extracted from olive pomace. Both encapsulation techniques exhibited satisfactory results in terms of encapsulation stability. Thus, they can be proposed as an excellent technique to incorporate phenolic compounds into food products in order to enhance both their antioxidative stability and nutritional value.

scholarly journals Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology

Chemosensors ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 231
Author(s):  
Joana Madureira ◽  
Bruno Melgar ◽  
Celestino Santos-Buelga ◽  
Fernanda M. A. Margaça ◽  
Isabel C. F. R. Ferreira ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Response Surface ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Extraction Time ◽  
Olive Pomace ◽  
Suitable Alternative ◽  
Assisted Extraction

Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for the extraction process is required. Heat-assisted extraction of bioactive compounds from olive pomace was optimized by a circumscribed central composite design and response surface methodology. Our previous studies indicated that irradiation could improve 2.4-fold the extractability of the main phenolic compounds from olive pomace. The effect of extraction time, temperature and solvent concentration on the yield of polyphenols from irradiated olive pomace at 5 kGy was tested. Hydroxytyrosol-1-β-glucoside, hydroxytyrosol, tyrosol and caffeic acid were quantified by High Performance Liquid Chromatography to calculate the total polyphenol content. The optimal general conditions by RSM modeling were extraction time of 120 min, temperature of 85 °C, and 76% of ethanol in water. Using these selected conditions, 19.04 ± 1.50 mg/g dry weight, 148.88 ± 8.73 mg/g extract of total polyphenols were obtained, representing a yield of 13.7%, which was consistent with the value predicted by the model. This work demonstrated the potential of residues from the olive oil industry as a suitable alternative to obtain compounds that could be used as ingredients for the food industry.

Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

LWT ◽  
2020 ◽  
Vol 117 ◽  
pp. 108631 ◽  
Author(s):  
A.M. Giuffrè ◽  
M. Capocasale ◽  
R. Macrì ◽  
M. Caracciolo ◽  
C. Zappia ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Olive Oil ◽  
Palm Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Pomace ◽  
Olive Pomace Oil ◽  
Volatile Profiles

Phenolic compounds in olive oil and olive pomace from Cilento (Campania, Italy) and their antioxidant activity

2010 ◽  
Vol 121 (1) ◽  
pp. 105-111 ◽  
Author(s):  
Giuseppina Cioffi ◽  
Maria Sabina Pesca ◽  
Paolo De Caprariis ◽  
Alessandra Braca ◽  
Lorella Severino ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Olive Pomace

scholarly journals By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1390
Author(s):  
Monica Macaluso ◽  
Alessandro Bianchi ◽  
Chiara Sanmartin ◽  
Isabella Taglieri ◽  
Francesca Venturi ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
High Fat Diet ◽  
High Fat ◽  
Olive Leaves ◽  
Refined Olive Oil ◽  
Grape Marc ◽  
And Oxidative Stress ◽  
By Products

A growing body of literature is available about the valorization of food by-products to produce functional foods that combine the basic nutritional impact with the improvement of the health status of consumers. In this context, this study had two main objectives: (i) An innovative multistep extraction process for the production of a refined olive oil enriched with phenolic compounds (PE-ROO) extracted from olive pomace, olive leaves, or grape marc was presented and discussed. (ii) The most promising PE-ROOs were selected and utilized in in vitro and in vivo trials in order to determine their effectiveness in the management of high fat diet-induced-metabolic syndrome and oxidative stress in rats. The best results were obtained when olive leaves were used as source of phenols, regardless of the chemical composition of the solvent utilized for the extraction. Furthermore, while ethanol/hexane mixture was confirmed as a good solvent for the extraction of phenols compounds soluble in oil, the mix ROO/ethanol also showed a good extracting power from olive leaves. Besides, the ROO enriched with phenols extracted from olive leaves revealed an interesting beneficial effect to counteract high fat diet-induced-metabolic disorder and oxidative stress in rats, closely followed by ROO enriched by utilizing grape marc.

Olive oil enrichment in phenolic compounds during malaxation in the presence of olive leaves or olive mill wastewater extracts

2017 ◽  
Vol 119 (9) ◽  
pp. 1600425 ◽  
Author(s):  
Konstantinos Kiritsakis ◽  
Celia Rodríguez-Pérez ◽  
Dimitrios Gerasopoulos ◽  
Antonio Segura- Carretero
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Olive Mill Wastewater ◽  
Olive Leaves ◽  
Olive Mill
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