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

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

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

Stabilization of refined olive oil by enrichment with chlorophyll pigments extracted from Chemlali olive leaves

2012 ◽  
Vol 114 (11) ◽  
pp. 1274-1283 ◽  
Author(s):  
Hazem Jaber ◽  
Mohamed Ayadi ◽  
Jamel Makni ◽  
Ghayth Rigane ◽  
Sami Sayadi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Olive Leaves ◽  
Chlorophyll Pigments ◽  
Refined Olive Oil

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

scholarly journals Virgin Olive Oil Phenolic Compounds Modulate the HDL Lipidome in Hypercholesterolaemic Subjects: A Lipidomic Analysis of the VOHF Study

2021 ◽  
pp. 2001192 ◽  
Author(s):  
Sara Fernández‐Castillejo ◽  
Anna Pedret ◽  
Úrsula Catalán ◽  
Rosa‐Maria Valls ◽  
Marta Farràs ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Lipidomic Analysis

Antioxidant activity of virgin olive oil phenolic compounds in a micellar system

1999 ◽  
Vol 79 (13) ◽  
pp. 1803-1808 ◽  
Author(s):  
Vincenzo Fogliano ◽  
Alberto Ritieni ◽  
Simona M Monti ◽  
Monica Gallo ◽  
Dorotea Della Medaglia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Micellar System
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