scholarly journals A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and in vitro gastrointestinal digestion

2021 ◽  
Author(s):  
Maria Bellumori ◽  
Laura De Marchi ◽  
Federica Mainente ◽  
Francesca Zanoni ◽  
Lorenzo Cecchi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Life Test ◽  
Gastrointestinal Digestion ◽  
Phenolic Profile ◽  
Fluid Bed ◽  
Fluid Bed Coating

scholarly journals A review of the evolution in the research of antioxidants in olives and olive oil during the last four decades

2020 ◽  
Vol 11 ◽  
Author(s):  
Apostolos K. Kiritsakis ◽  
Konstantinos A. Kiritsakis ◽  
Chrysostomos K. Tsitsipas
Keyword(s):  
Olive Oil ◽  
Biological Effects ◽  
Virgin Olive Oil ◽  
Well Being ◽  
Health Impact ◽  
The Body ◽  
Phenolic Profile ◽  
Olive Mill Waste Water

Olives and olive oil have established, through centuries, strong bonds with the prosperity and well being of the Mediterranean people. Numerous studies have featured them as main antioxidant sources, based on their phenolic profile, which includes phenolic acids and alcohols, polyphenols, lignans, secoiridoids, oleacein and oleocanthal. Several factors, such as cultivar, fruit maturation, processing methods, storage conditions etc. affect the presence of these significant constituents in the products. Re-use of olive mill waste water has been studied to enrich the phenolic profile of the final product. Olive oil is considered a functional food with extensive use in the food industry. The biological effects of olives and virgin olive oil components include protection against cardiovascular diseases, anti-inflammation action, neuro and endothelial protection etc. Research studies, in vitro and in vivo, in humans and in animals have been performed to better understand the metabolism and bioactivity of olives and olive oil phenolics. Olives and olive oil antioxidants are not only absorbed by the body, but can also attach to the lining of the digestive tract, contributing to the health impact afforded by these products. Laboratory methods and techniques used so far for the qualitative and quantitative identification of these compounds are cited.

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.

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia

scholarly journals Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 969 ◽  
Author(s):  
Lorena Martínez ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Cell Model ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Chicken Meat ◽  
Future Research ◽  
Meat Industry ◽  
Organic Zn

There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat—endogenously with organic minerals and exogenously with phenolic compounds—could be considered an interesting strategy for future research and applications in the current meat industry.

Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase

2017 ◽  
Vol 40 ◽  
pp. 52-57 ◽  
Author(s):  
V. Andreou ◽  
G. Dimopoulos ◽  
Z. Alexandrakis ◽  
G. Katsaros ◽  
D. Oikonomou ◽  
...  
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Yield Increase ◽  
Life Evaluation

scholarly journals Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites

Antioxidants ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 170 ◽  
Author(s):  
Gabriele Serreli ◽  
Monica Deiana
Keyword(s):  
Olive Oil ◽  
Intracellular Signaling ◽  
Cellular Response ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Main Concern ◽  
Beneficial Effects ◽  
Positive Effects

Extra virgin olive oil (EVOO) polyphenols beneficial effects have widely been debated throughout the last three decades, with greater attention to hydroxytyrosol and tyrosol, which are by far the most studied. The main concern about the evaluation of EVOO phenols activities in vitro and in vivo is that the absorption and metabolism of these compounds once ingested lead to the production of different metabolites in the human body. EVOO phenols in the ingested forms are less concentrated in human tissues than their glucuronide, sulfate and methyl metabolites; on the other hand, metabolites may undergo deconjugation before entering the cells and thus act as free forms or may be reformed inside the cells so acting as conjugated forms. In most in vitro studies the presence of methyl/sulfate/glucuronide functional groups does not seem to inhibit biological activity. Parent compounds and metabolites have been shown to reach tissue concentrations useful to exert beneficial effects others than antioxidant and scavenging properties, by modulating intracellular signaling and improving cellular response to oxidative stress and pro-inflammatory stimuli. This review aims to give an overview on the reported evidence of the positive effects exerted by the main EVOO polyphenols metabolites in comparison with the parent compounds.

scholarly journals Antique Traditional Practice: Phenolic Profile of Virgin Olive Oil Obtained from Fruits Stored in Seawater

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1347
Author(s):  
Jelena Torić ◽  
Monika Barbarić ◽  
Stanko Uršić ◽  
Cvijeta Jakobušić Brala ◽  
Ana Karković Marković ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Performance ◽  
Cardiovascular Health ◽  
Virgin Olive Oil ◽  
Significant Proportion ◽  
Spectrophotometric Analysis ◽  
Traditional Practice ◽  
Phenolic Profile ◽  
Phenolic Contents ◽  
Safe Food

Virgin olive oil (VOO) is a functional food specific to the Mediterranean diet and related to human health, especially as a protector of cardiovascular health, in the prevention of several types of cancers, and in modification of immune and inflammatory response. Phenolic compounds have central importance for these extraordinary health benefits. In the production of high-quality olive oils, it is very important to process freshly picked olives and avoid any storage of fruits. However, in Croatia there is a very traditional and environmentally friendly method of olive oil production, where olive fruits are stored in seawater for some time prior to processing. This practice is also notable nowadays since there are people who prefer the characteristic flavor of the “seawater olive oil”, although some people argue against its quality and biomedical relevance. In this study, the phenolic contents of VOO prepared from the immediately processed fresh olives and olives processed after storage in seawater were compared with the use of high-performance liquid chromatography-mass spectrometry (HPLC-MS) and spectrophotometric analysis. The results suggest that “seawater olive oil” should be considered as a safe food of biomedical relevance, as it still contains a significant proportion of important phenolics like hydroxytyrosol, tyrosol and oleacein (e.g., 63.2% of total phenols in comparison to VOO).

Sign in / Sign up

Export Citation Format

Share Document