scholarly journals Antioxidant Effect of Vitamins in Olive Oil Emulsion

2020 ◽  
Vol 4 (2) ◽  
pp. 23 ◽  
Author(s):  
Francesca Cuomo ◽  
Giuseppe Cinelli ◽  
Catalina Chirascu ◽  
Emanuele Marconi ◽  
Francesco Lopez
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Antioxidant Effect ◽  
High Concentration ◽  
Sorbitan Monooleate ◽  
Peroxide Values ◽  
Span 80 ◽  
Oil Emulsions

In this study, water-in-extra virgin olive oil emulsions were enriched with vitamins. Water-in oil emulsions are heterogeneous systems able to solubilize both hydrophilic and hydrophobic compounds. Thus, hydrophilic vitamin C and lipophilic vitamin E were loaded separately or together in emulsion. A suitable emulsion composition was selected after considering different surfactant (mono and diglycerides of fatty acids, E471; sorbitan monooleate, Span 80; polyoxyethylene sorbitan monooleate, Tween 80) and water concentrations. The most appropriate emulsion, for the high stability, resulted the one containing concentrations of Span 80 1% w/w and water 1% w/w. The antioxidant effect of vitamins in emulsions was studied considering the variation of the peroxide values during storage. The oxidation reaction was slowed down in emulsions containing vitamin C, but it was quickened by the loading of vitamin E for its high concentration. In emulsions containing vitamin E, indeed, the peroxide values were higher than in emulsions prepared in the absence of vitamins or in oil. The antioxidant activity generated by the co-loading of vitamin C and E was very effective to the point that in presence of high amounts of vitamins the peroxide values did not change in about 40 days of storage, due to the vitamin E regeneration by vitamin C.

Vitamin C ameliorates fluoride-induced embryotoxicity in pregnant rats

2001 ◽  
Vol 20 (12) ◽  
pp. 619-623 ◽  
Author(s):  
R J Verma ◽  
D M Guna Sherlin
Keyword(s):  
Body Weight ◽  
Vitamin E ◽  
Vitamin C ◽  
Oral Administration ◽  
Olive Oil ◽  
Feed Consumption ◽  
Uterine Weight ◽  
Pregnant Rats ◽  
Total Percentage ◽  
C 50

Oral administration of sodium fluoride (40 mg/kg body weight) from day 6 to 19 of gestation caused, as compared to control, significant reductions in body weight, feed consumption, absolute uterine weight and number of implantations. Significantly higher incidence of skeletal (wavy ribs, 14th rib, <6 sternal centre, dumbell-shaped second and fifth sternebrae, incomplete ossification of skull and thickening of tibia) and visceral (subcutaneous haemorrhage) abnormalities were also observed in NaF-treated dams than that of control. Oral administration of vitamin C (50 mg/kg body weight) and vitamin E (2 mg/0.2 ml olive oil/animal/day) from day 6 to 19 of gestation along with NaF significantly ameliorates NaF-induced reductions in body weight, feed consumption, absolute uterine weight (only with vitamin E treatment) and number of implantations. As compared with NaF-treated alone, the total percentage of skeletal and visceral abnormalities were significantly lowered in fluoride plus vitamin C-treated animals. Vitamin E was less effective. These findings suggest that vitamin C significantly reduced the severity and incidence of fluoride-induced embryotoxicity in rats.

Antioxidant Effect of Phenolic Compounds, α-Tocopherol, and Other Minor Components in Virgin Olive Oil

2003 ◽  
Vol 51 (24) ◽  
pp. 7170-7175 ◽  
Author(s):  
Raquel Mateos ◽  
Manuel M. Domínguez ◽  
José Luis Espartero ◽  
Arturo Cert
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Antioxidant Effect ◽  
Minor Components

scholarly journals Comparison between Antioxidant Effect of Vitamin-C Alone and its Combination to Vitamin-E in Long Evans Norwegian Rat

1970 ◽  
pp. 16-19
Author(s):  
Mohammed Ikram Ullah Khan ◽  
Selim Mohammed Jahangir ◽  
Syeda Razia Karim ◽  
AKM Nurul Anwar
Keyword(s):  
Body Weight ◽  
Vitamin E ◽  
Vitamin C ◽  
Myocardial Damage ◽  
Antioxidant Effect ◽  
Long Evans

In rat myocardial damage was produced the administration of adrenaline in a dose of 2 mg/kg body weight (b.w.) subcutaneously for 2 consecutive mornings. This damage was assessed indirectly by significant increase in serum aspertate transminase (AST) and directly by microscopic changes in the myocardium.Pretreatment with the vitamin-C in a dose 10mg/kg body weight subcutaneously and preteatment with the combination of vitamin-C in a dose of 10mg/kg b.w. subcutaneously and vitamin-E in a dose of 50mg/kg b.w. orally for 10 days prevented the adrenaline induced myocadial damage equally which was evidenced by the equal prevention in the rise of serum AST & LDH levels as well as equal prevention of microscopic changes of the myocardium by the adrenaline. DOI: 10.3329/bjpp.v23i1.5726Bangladesh J Physiol Pharmacol 2007; 23(1&2) : 16-19

scholarly journals Formulasi dan Evaluasi Nanoemulsi dari Extra Virgin Olive Oil (Minyak Zaitun Ekstra Murni) sebagai Anti-Aging

2018 ◽  
Vol 1 (2) ◽  
pp. 391-397
Author(s):  
Nurul Anisha Hakim ◽  
Anayanti Arianto ◽  
Hakim Bangun
Keyword(s):  
Vitamin E ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Tween 80 ◽  
Extra Virgin Olive Oil

Minyak zaitun ekstra murni mengandung berbagai antioksidan dan vitamin E yang mencegah penuaan kulit. Nanoemulsi yang mengandung minyak zaitun ekstra murni merupakan cara yang efektif untuk pelepasan bahan aktif dikarenakan ukuran dropletnya yang kecil, dan dapat dengan mudah berpenetrasi ke dalam kulit. Tujuan dari penelitian ini adalah untuk memformulasi dan mengevaluasi nanoemulsi minyak zaitun sebagai anti-aging.nanoemulsi anti-aging dibuat dari tiga formula menggunakan minyak zaitun ekstra murnidan variasi konsentrasi tween 80 dan sorbitol yaitu formula F1 (24% dan 36%); F2 (25% dan 35%); and F3 (26% dan 34%). Kemudian dilakukan uji stabilitas terhadap sediaan nanoemulsi tersebut selama penyimpanan 12 minggu pada suhu kamar dan ditentukan perbandingan aktivitas anti-aging dari sediaan nanoemulsi and emulsi. Hasil menunjukkan bahwa nanoemulsi minyak zaitun ekstra murni berwarna jernih dan transparan. Stabiltas dari nanoemulsi menunjukkan bahwa formula F2 adalah yang paling stabil selama penyimpanan 12 minggu pada suhu kamar, tidak terdapat perubahan pada uji sentrifugasi dan mempunyai ukuran droplet yang paling kecil (189,82 nm) dan aktivitas anti-aging nya lebih baik dibandingkan dengan emulsi setelah pemakaian sediaan selama 4 minggu.

scholarly journals Phenolic Compounds Isolated from Olive Oil as Nutraceutical Tools for the Prevention and Management of Cancer and Cardiovascular Diseases

2018 ◽  
Vol 19 (8) ◽  
pp. 2305 ◽  
Author(s):  
Patricia Reboredo-Rodríguez ◽  
Alfonso Varela-López ◽  
Tamara Y. Forbes-Hernández ◽  
Massimiliano Gasparrini ◽  
Sadia Afrin ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Cardiovascular Diseases ◽  
Olive Oil ◽  
Heart Diseases ◽  
Virgin Olive Oil ◽  
Disease Onset ◽  
High Concentration ◽  
Stroke Incidence ◽  
Positive Effects ◽  
Incidence And Mortality

Non-communicable diseases (NCDs) have become the largest contributor to worldwide morbidity and mortality. Among them, cancer and cardiovascular diseases (CVDs) are responsible for a 47% of worldwide mortality. In general, preventive approaches modifying lifestyle are more cost-effective than treatments after disease onset. In this sense, a healthy diet could help a range of NCDs, such as cancer and CVDs. Traditional Mediterranean Diet (MD) is associated by the low-prevalence of certain types of cancers and CVDs, where olive oil plays an important role. In fact, different epidemiological studies suggest that olive oil consumption prevents some cancers, as well as coronary heart diseases and stroke incidence and mortality. Historically, the beneficial health effects of virgin olive oil (VOO) intake were first attributed to the high concentration of monounsaturated fatty acids. Nowadays, many studies indicate that phenolic compounds contained in olive oil have positive effects on different biomarkers related to health. Among them, phenolic compounds would be partially responsible for health benefits. The present work aims to explore, in studies published during the last five years, the effects of the main phenolic compounds isolated from olive oil on different cancer or CVD aspects, in order to clarify which compounds have more potential to be used as nutraceuticals with preventive or even therapeutic properties.

scholarly journals Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 242 ◽  
Author(s):  
Ana G. Pérez ◽  
Lorenzo León ◽  
Mar Pascual ◽  
Raúl de la Rosa ◽  
Angjelina Belaj ◽  
...  
Keyword(s):  
Vitamin E ◽  
Olive Oil ◽  
Fruit Ripening ◽  
Olea Europaea ◽  
Virgin Olive Oil ◽  
Antioxidant Compounds ◽  
Olive Cultivar ◽  
Olea Europaea L ◽  
New Cultivars ◽  
Olea Europaéa

Virgin olive oil (VOO) is the main source of lipids in the Mediterranean diet and one of the main contributors to its proven protection against diseases associated with chronic inflammation states. This oil is rich in antioxidant compounds such as tocopherols, which together constitute the vitamin E stock of the oil. The purpose of the present work was to conduct a study on the diversity of the contents of vitamin E in the olive species (Olea europaea L.), and to know how the season climatic conditions and the degree of fruit ripening stage influences the final content of this vitamin in VOO. Data showed that the content of vitamin E in VOO is highly dependent on the olive cultivar, displaying a wide variability (89–1410 mg tocopherol/kg oil) in the olive species, and that is also dependent, to a lesser extent, on the crop year climate and the stage of fruit ripening. In addition, the suitability of cultivar crosses for breeding programs to obtain new cultivars with improved vitamin E content in VOO has been assessed. Our findings demonstrated that a single cross of olive cultivars may provide sufficient variability to be used in the selection of new cultivars.

scholarly journals Preparation and Quality Evaluation of Cookies prepared from a blend of Quinoa (Chenopodium quinoa) Flour, Rolled Oatmeal (Avena sativa) and Bean (Phaseolus vulgaricus) Powder

2022 ◽  
Vol 10 (1) ◽  
pp. 84-88
Author(s):  
Sulagna Ghose
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Olive Oil ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Brown Sugar ◽  
White Wheat ◽  
Quinoa Flour

Abstract: Cookies are made in many wide ranges of processing and product characteristics. These cookies are made from Quinoa flour which are grounded into fine powder. Cookies had been made by different methods using different ingredients by different cultures. The main aim for this prepared cookie was to developed a cookie using Quinoa flour with Bean powder supplemented with Rolled Oatmeal. The Quinoa flour and the Bean powder are being treated at different levels. (T0) is made as normal cookie found in market with white wheat flour by using 65.2g of white wheat flour and other ingredients i.e., Extra virgin olive oil, Brown sugar and baking powder as (65.2:14:20:0.8) which is served as control, in (T1) with 35.2g of Quinoa flour and 15g of Bean powder i.e., (35.2:15), in (T2) with 30.2g of Quinoa flour and 20g of Bean powder i.e., (30.2:20), in (T3) with 25.5g Quinoa flour and 25g Bean powder i.e., (25.2:25). The study was conducted to developed cookies fortified with Quinoa flour, Bean powder and Rolled Oatmeal. Trials were conducted to adjust the most acceptable levels of Quinoa flour (35.2g, 30.2g and 25.2g) and Bean powder (15g, 20g and 25g) on the basis of physio-chemical analysis of the product. The Final optimized product contains 1 which was highly acceptable and can be used to develop a product without adversely affecting the sensory attributes. The cookies prepared without addition of Quinoa flour and Bean powder supplemented with Rolled Oatmeal was treated as Control. The optimized product contains 4.13% Vitamin C, 5.13% Antioxidant and 5.92% Dietary Fiber. The product possesses good level of Vitamin C, Dietary fiber and Antioxidant. Keywords: Quinoa flour, bean powder, Rolled oatmeal, Extra virgin olive oil, Baking powder, White wheat flour, Sugar, Cookies, Physico -chemical analysis, Vitamin C, Antioxidant, Dietary fiber.

High-throughput determination of vitamin E in extra virgin olive oil by paper spray tandem mass spectrometry

2019 ◽  
Vol 411 (13) ◽  
pp. 2885-2890 ◽  
Author(s):  
Lucia Bartella ◽  
Leonardo Di Donna ◽  
Anna Napoli ◽  
Giovanni Sindona ◽  
Fabio Mazzotti
Keyword(s):  
Mass Spectrometry ◽  
Vitamin E ◽  
Tandem Mass Spectrometry ◽  
Olive Oil ◽  
High Throughput ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Tandem Mass ◽  
Paper Spray
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