Innovative method for recovery and valorization of hydroxytyrosol from olive mill wastewaters

2016 ◽  
Vol 74 (1) ◽  
pp. 73-86 ◽  
Author(s):  
A. Bonetti ◽  
S. Venturini ◽  
A. Ena ◽  
C. Faraloni
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Omega 3 ◽  
Working Process ◽  
Two Phase ◽  
Three Phase ◽  
Olive Mill Wastewaters ◽  
Anti Oxidant ◽  
Technical Simplicity

The nutritional properties of olive oil can be attributed to its oleic acid and phenolic compounds content, acting as natural oxidants to prevent human diseases. In particular, hydroxytyrosol has an anti-inflammatory action similar to omega 3 fatty acids from fish oil. The olive oil production was conducted by two extraction procedures: first, a two-phase extraction giving extra-virgin olive oil and humid pomace, second, a three-phase working process of humid pomace, obtaining another minimum quantity of extra-virgin olive oil, ‘dry’ pomace devoid of polyphenols, and mill wastewaters rich in anti-oxidant compounds. The aim of this processing was to employ water to extract the highest concentration of polyphenols from humid pomace and convey them in oil mill wastewaters for extraction. Processed olives were 37,200 kg, pomace deprived of polyphenols was equal to 20,400 kg and processing was performed with 500 kg of olives per hour. This method offers advantages of using cheap equipment and technical simplicity.

Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through “two-phase” and “three-phase” centrifugal decanters

LWT ◽  
2014 ◽  
Vol 59 (1) ◽  
pp. 163-172 ◽  
Author(s):  
Gianni Pastore ◽  
Antonio D'Aloise ◽  
Sabrina Lucchetti ◽  
Mariateresa Maldini ◽  
Elisabetta Moneta ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oxygen Reduction ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Two Phase ◽  
Three Phase ◽  
Effect Of Oxygen

scholarly journals Extra virgin olive oil polyphenolic extracts downregulate inflammatory responses in LPS-activated murine peritoneal macrophages suppressing NFκB and MAPK signalling pathways

2014 ◽  
Vol 5 (6) ◽  
pp. 1270-1277 ◽  
Author(s):  
A. Cárdeno ◽  
M. Sánchez-Hidalgo ◽  
M. Aparicio-Soto ◽  
S. Sánchez-Fidalgo ◽  
C. Alarcón-de-la-Lastra
Keyword(s):  
Olive Oil ◽  
Inflammatory Responses ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Peritoneal Macrophages ◽  
Signalling Pathways ◽  
Mapk Signalling ◽  
Anti Oxidant ◽  
Murine Peritoneal Macrophages

Extra virgin olive oil (EVOO) is obtained from the fruit of the olive treeOlea europaeaL. Phenolic compounds present in EVOO have recognized anti-oxidant and anti-inflammatory properties.

scholarly journals Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon

Biomolecules ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 313 ◽  
Author(s):  
Kin Sum Leung ◽  
Ho Hang Leung ◽  
Ching Yu Wu ◽  
Jean-Marie Galano ◽  
Thierry Durand ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Omega 3 ◽  
Epa And Dha ◽  
Pan Frying

Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capacity, and the condiment with the highest capacity was selected for its effect on lipid oxidation of salmon. The changes in fatty acids and lipid peroxidation of salmon, during pan-frying with the selected condiment (olive oil infused with rosemary, RO(infused)), were compared with salmon prepared in extra virgin olive oil, olive oil, or without oil. The total saturated fatty acid was found to be less in pan fried salmon with RO(infused). None of the oil type conserved EPA- and DHA-content in salmon. However, RO(infused) lowered lipid peroxidation by lessening hydroperoxide and 4-HNE formation, but not the other related products (HDHA, HETE, isoprostanes). Our observation indicates that the antioxidant capacity of RO(infused), when it is incorporated with food, becomes limited.

Antioxidant and Biological Activities of Hydroxytyrosol and Homovanillic Alcohol Obtained from Olive Mill Wastewaters of Extra-Virgin Olive Oil Production

2020 ◽  
Vol 68 (52) ◽  
pp. 15428-15439
Author(s):  
Alessandra Ricelli ◽  
Fabio Gionfra ◽  
Zulema Percario ◽  
Martina De Angelis ◽  
Ludovica Primitivo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Biological Activities ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Extra Virgin Olive Oil ◽  
Olive Mill Wastewaters ◽  
Olive Mill

scholarly journals Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 284 ◽  
Author(s):  
Irene Dini ◽  
Giulia Graziani ◽  
Francesca Luisa Fedele ◽  
Andrea Sicari ◽  
Francesco Vinale ◽  
...  
Keyword(s):  
Olive Oil ◽  
Economic Value ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bioactive Molecules ◽  
Phenolic Profile ◽  
Oil Processing ◽  
Olive Mill Wastewaters ◽  
Q Exactive ◽  
Olive Trees

Olive trees are grown on five continents. Fertilization of fields, pest control management, olive leaves, olive pomaces, and olive mill wastewaters have a substantial environmental impact. It is possible to reduce this problem by using organic products to cultivate and decrease olive oil processing waste by recovering the bioactive molecules. In this work, the effects of biostimulation, with beneficial microbes belonging to the Trichoderma genera, and with Trichoderma secondary metabolites (6PP and the HA) were evaluated on the phenolic profile and the antioxidant potential of extra-virgin olive oil (EVOO) and olive leaf samples to make them more commercially attractive as a source of phytochemicals useful for the pharmaceutical, cosmetic, and food industries. Phenolics were identified and quantified by a spectrometer method using Q Exactive Orbitrap UHPLC-MS/MS (Ultra High Pressure Liquid Chromatography). Antioxidant activity was evaluated spectrophotometrically by the DPPH test. The use of Trichoderma strains, 6PP (6-Pentyl-α-Pyrone) and HA (Harzianic Acid), was demonstrated as an effective strategy to increase the leaves’ economic value as a source of phytochemicals (flavonoids, lignans, and oleuropein) useful for food, pharmaceutical, and cosmetic industries.

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