Characterization of microorganisms involved in biodegradation of olive oil mill watewater. (c2004)

2004 ◽  
Author(s):  
Mirella Michel Younes
Keyword(s):  
Olive Oil

scholarly journals Characterization of antioxidant olive oil biophenols by spectroscopic methods

2010 ◽  
Vol 91 (2) ◽  
pp. 309-314 ◽  
Author(s):  
Fátima Paiva-Martins ◽  
Vera Rodrigues ◽  
Rita Calheiros ◽  
Maria PM Marques
Keyword(s):  
Olive Oil ◽  
Spectroscopic Methods

scholarly journals Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1937-1946
Author(s):  
M.M.D.R. Tugay ◽  
L.E. Mopera ◽  
E.B. Esguerra ◽  
K.A.T. Castillo-Israel
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Extra Virgin Olive Oil ◽  
Quality Characteristics ◽  
Physico Chemical ◽  
Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 523-528 ◽  
Author(s):  
Gianluca Veneziani ◽  
Sonia Esposto ◽  
Agnese Taticchi ◽  
Stefania Urbani ◽  
Roberto Selvaggini ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Composition

scholarly journals Physicochemical Characterization of Home-Made Soap from Waste-Used Frying Oils

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1219
Author(s):  
Bojan Antonić ◽  
Dani Dordević ◽  
Simona Jančíková ◽  
Bohuslava Tremlova ◽  
Ivan Kushkevych
Keyword(s):  
Olive Oil ◽  
Physicochemical Characterization ◽  
Point Of View ◽  
Frying Oils ◽  
Sulfate Reducing ◽  
Processing Plants ◽  
Soap Production ◽  
Reducing Bacteria ◽  
Sample Pair

The study aimed to describe the utilization of waste frying oils, originated mainly from households, in home-made soap production and to emphasize the advantages of soap biodegradation in comparison to biological treatment of oils. The physicochemical analyses of soaps were used to check the differences between the samples made of fresh and fried oils. Significant (p < 0.05) difference between the soaps made of fresh/fried olive oil pair was obtained, while the rapeseed sample pair did not differ significantly (p < 0.05). Malondialdehyde (MDA) exhibited notable differences with an increase from 1.94 μg/g to 2.33 μg/g for olive oil fresh/fried pair and from 3.43 μg/g to 4.10 μg/g for rapeseed–palm oil fresh/fried pair. The studies addressing the soap biodegradation process revealed that soaps are degrading up to four times faster than oils in waste processing plants. Literature data showed the syntrophic ways of soap degradation and degradation solely done by sulfate-reducing bacteria. Obtained results, same as literature data, indicated that soaps produced from fried plant oils represent acceptable products from the economic and environmental point of view. Soap production can be considered one of the possible ways toward reduction of waste oil disposal.

Characterization of phenolic and triacylglycerol compounds in the olive oil by-product pâté and assay of its antioxidant and enzyme inhibition activity

LWT ◽  
2020 ◽  
Vol 125 ◽  
pp. 109225 ◽  
Author(s):  
Željka Peršurić ◽  
Lara Saftić Martinović ◽  
Gokhan Zengin ◽  
Mladenka Šarolić ◽  
Sandra Kraljević Pavelić
Keyword(s):  
Olive Oil ◽  
Enzyme Inhibition ◽  
Inhibition Activity

Characterization of medium chain length polyhydroxyalkanoate produced from olive oil deodorizer distillate

2016 ◽  
Vol 82 ◽  
pp. 243-248 ◽  
Author(s):  
Madalena V. Cruz ◽  
Diana Araújo ◽  
Vítor D. Alves ◽  
Filomena Freitas ◽  
Maria A.M. Reis
Keyword(s):  
Olive Oil ◽  
Chain Length ◽  
Deodorizer Distillate ◽  
Medium Chain ◽  
Medium Chain Length
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