Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining.

PubMed

Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Nari, Anita; Andrich, Gianpaolo; Terzuoli, Erika; Donnini, Sandra; Nicolella, Cristiano; Zinnai, Angela

2017-08-22

While in the last few years the use of olive cake and mill wastewater as natural sources of phenolic compounds has been widely considered and several studies have focused on the development of new extraction methods and on the production of functional foods enriched with natural antioxidants, no data has been available on the production of a phenol-enriched refined olive oil with its own phenolic compounds extracted from wastewater produced during physical refining. In this study; we aimed to: (i) verify the effectiveness of a multi-step extraction process to recover the high-added-value phenolic compounds contained in wastewater derived from the preliminary washing degumming step of the physical refining of vegetal oils; (ii) evaluate their potential application for the stabilization of olive oil obtained with refined olive oils; and (iii) evaluate their antioxidant activity in an in vitro model of endothelial cells. The results obtained demonstrate the potential of using the refining wastewater as a source of bioactive compounds to improve the nutraceutical value as well as the antioxidant capacity of commercial olive oils. In the conditions adopted, the phenolic content significantly increased in the prototypes of phenol-enriched olive oils when compared with the control oil.

Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining

PubMed Central

Taglieri, Isabella; Nari, Anita; Andrich, Gianpaolo; Terzuoli, Erika; Donnini, Sandra; Nicolella, Cristiano; Zinnai, Angela

2017-01-01

While in the last few years the use of olive cake and mill wastewater as natural sources of phenolic compounds has been widely considered and several studies have focused on the development of new extraction methods and on the production of functional foods enriched with natural antioxidants, no data has been available on the production of a phenol-enriched refined olive oil with its own phenolic compounds extracted from wastewater produced during physical refining. In this study; we aimed to: (i) verify the effectiveness of a multi-step extraction process to recover the high-added-value phenolic compounds contained in wastewater derived from the preliminary washing degumming step of the physical refining of vegetal oils; (ii) evaluate their potential application for the stabilization of olive oil obtained with refined olive oils; and (iii) evaluate their antioxidant activity in an in vitro model of endothelial cells. The results obtained demonstrate the potential of using the refining wastewater as a source of bioactive compounds to improve the nutraceutical value as well as the antioxidant capacity of commercial olive oils. In the conditions adopted, the phenolic content significantly increased in the prototypes of phenol-enriched olive oils when compared with the control oil. PMID:28829365

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.

PubMed

Aydogdu, Ayca; Sumnu, Gulum; Sahin, Serpil

2018-02-01

The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.

Assessment of a New Silicon Carbide Tubular Honeycomb Membrane for Treatment of Olive Mill Wastewaters

PubMed Central

Fraga, Maria C.; Sanches, Sandra; Crespo, João G.; Pereira, Vanessa J.

2017-01-01

Extremely high removals of total suspended solids and oil and grease were obtained when olive mill wastewaters were filtered using new silicon carbide tubular membranes. These new membranes were used at constant permeate flux to treat real olive mill wastewaters at pilot scale. The filtration conditions were evaluated and optimized in terms of the selection of the permeate flux and flux maintenance strategies employed—backpulsing and backwashing—in order to reduce fouling formation. The results obtained reveal that the combination of backpulses and backwashes helps to maintain the permeate flux, avoids transmembrane pressure increase and decreases the cake resistance. Moreover, membrane cleaning procedures were compared and the main agents responsible for fouling formation identified. Results also show that, under total recirculation, despite an increased concentration of pollutants in the feed stream, the quality of the permeate is maintained. Membrane filtration using silicon carbide membranes is an effective alternative to dissolved air flotation and can be applied efficiently to remove total suspended solids and oil and grease from olive mill wastewaters. PMID:28264453

Assessment of a New Silicon Carbide Tubular Honeycomb Membrane for Treatment of Olive Mill Wastewaters.

PubMed

Fraga, Maria C; Sanches, Sandra; Crespo, João G; Pereira, Vanessa J

2017-02-27

Extremely high removals of total suspended solids and oil and grease were obtained when olive mill wastewaters were filtered using new silicon carbide tubular membranes. These new membranes were used at constant permeate flux to treat real olive mill wastewaters at pilot scale. The filtration conditions were evaluated and optimized in terms of the selection of the permeate flux and flux maintenance strategies employed-backpulsing and backwashing-in order to reduce fouling formation. The results obtained reveal that the combination of backpulses and backwashes helps to maintain the permeate flux, avoids transmembrane pressure increase and decreases the cake resistance. Moreover, membrane cleaning procedures were compared and the main agents responsible for fouling formation identified. Results also show that, under total recirculation, despite an increased concentration of pollutants in the feed stream, the quality of the permeate is maintained. Membrane filtration using silicon carbide membranes is an effective alternative to dissolved air flotation and can be applied efficiently to remove total suspended solids and oil and grease from olive mill wastewaters.

Non-Caking Freeze Dried Applesauce

DTIC Science & Technology

A study was initiated to develop an applesauce which resists caking when subjected to elevated temperatures such as 37.7C. for two weeks and/or 57C...following results were obtained: (1) The degree of caking of the freeze dried applesauce powder was correlated with the amount of juice extracted. (2... applesauce powders. (3) Reducing sugars appear to be the factor contributing most significantly to the caking with the higher reducing sugar levels producing the higher degrees of caking.

Moisture-induced caking of beverage powders.

PubMed

Chávez Montes, Edgar; Santamaría, Nadia Ardila; Gumy, Jean-Claude; Marchal, Philippe

2011-11-01

Beverage powders can exhibit caking during storage due to high temperature and moisture conditions, leading to consumer dissatisfaction. Caking problems can be aggravated by the presence of sensitive ingredients. The caking behaviour of cocoa beverage powders, with varying amounts of a carbohydrate sensitive ingredient, as affected by climate conditions was studied in this work. Sorption isotherms of beverage powders were determined at water activities (a(w) ) ranging from 0.1 to 0.6 in a moisture sorption analyser by gravimetry and fitted to the Brunauer-Emmett-Teller (BET) or the Guggenheim-Anderson-de Boer (GAB) equation. Glass transition temperatures (T(g) ) at several a(w) were analysed by differential scanning calorimetry and fitted to the Gordon-Taylor equation. Deduced T(g) = f(a(w) ) functions helped to identify stability or caking zones. Specific experimental methods, based on the analysis of mechanical properties of powder cakes formed under compression, were used to quantify the degree of caking. Pantry tests complemented this study to put in evidence the visual perception of powder caking with increasing a(w) . The glass transition approach was useful to predict the risks of caking but was limited to products where T(g) can be measured. On the other hand, quantification of the caking degree by analysis of mechanical properties allowed estimation of the extent of degradation for each product. This work demonstrated that increasing amounts of a carbohydrate sensitive ingredient in cocoa beverages negatively affected their storage stability. Copyright © 2011 Society of Chemical Industry.

Biodegradation of high doses of commercial pesticide products in pilot-scale biobeds using olive-oil agroindustry wastes.

PubMed

Delgado-Moreno, L; Nogales, R; Romero, E

2017-12-15

Biobeds systems containing soil, peat and straw (SPS) are used worldwide to eliminate pesticide point-source contamination, but implantation is difficult when peat and/or straw are not available. Novel biobeds composed of soil, olive pruning and wet olive mill cake (SCPr) or its vermicompost (SVPr) were assayed at pilot scale for its use in olive grove areas. Their removal efficiency for five pesticides applied at high concentration was compared with the biobed with SPS. The effect of a grass layer on the efficiency of these biobeds was also evaluated. Pesticides were retained mainly in the upper layer. In non-planted biobeds with SCPr and SVPr, pesticides dissipation was higher than in SPS, except for diuron. In the biobed with SVPr, with the highest pesticide dissipation capacity, the removed amount of dimethoate, imidacloprid, tebuconazole, diuron and oxyfluorfen was 100, 80, 73, 75 and 50%, respectively. The grass layer enhanced dehydrogenase and diphenol-oxidase activities, modified the pesticides dissipation kinetics and favored the pesticide downward movement. One metabolite of imidacloprid, 3 of oxyfluorfen and 4 of diuron were identified by GC-MS. These novel biobeds represent an alternative to the traditional one and a contribution to promote a circular economy for the olive-oil production. Copyright © 2017 Elsevier Ltd. All rights reserved.

Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.

PubMed

Poonnakasem, Naratip; Pujols, Kairy Dharali; Chaiwanichsiri, Saiwarun; Laohasongkram, Kalaya; Prinyawiwatkul, Witoon

2016-01-01

Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile(®) with slight modification using an online (N = 234) check-all-that-apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9-point hedonic scale, 8 emotion responses on a 5-point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given. © 2015 Institute of Food Technologists®

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2011 CFR

2011-10-01

... apply to solvent-extracted rape seed meal, pellets, soya bean meal, cotton seed meal, or sunflower seed meal that— (1) Contains a maximum of 4 percent vegetable oil and a maximum of 15 percent vegetable oil... cake. (e) The seed cake must be kept as dry as practical at all times. (f) If the seed cake is solvent...

From baking a cake to solving the diffusion equation

NASA Astrophysics Data System (ADS)

Olszewski, Edward A.

2006-06-01

We explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. We restrict our consideration to the génoise and obtain a semiempirical relation for the baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The relation, which is based on the diffusion equation, has three parameters whose values are estimated from data obtained by baking cakes in cylindrical pans of various diameters. The relation takes into account the evaporation of moisture at the top surface of the cake, which is the dominant factor affecting the baking time of a cake.

Acephate and buprofezin residues in olives and olive oil.

PubMed

Cabras, P; Angioni, A; Garau, V L; Pirisi, F M; Cabitza, F; Pala, M

2000-10-01

Field trials were carried out to study the persistence of acephate and buprofezin on olives. Two cultivars, pizz'e carroga and pendolino, with very large and small fruits respectively were used. After treatment, no difference was found between the two pesticide deposits on the olives. The disappearance rates, calculated as pseudo first order kinetics, were similar for both pesticides (on average 12 days). Methamidophos, the acephate metabolite, was always present on all olives, and in some pendolino samples it showed higher residues than the maximum residue limit (MRL). During washing, the first step of olive processing, the residue level of both pesticides on the olives did not decrease. After processing of the olives into oil, no residues of acephate or methamidophos were found in the olive oil, while the residues of buprofezin were on average four times higher than on olives.

Secondary Aluminum Processing Waste: Salt Cake ...

EPA Pesticide Factsheets

Thirty-nine salt cake samples were collected from 10 SAP facilities across the U.S. The facilities were identified by the Aluminum Association to cover a wide range of processes. Results suggest that while the percent metal leached from the salt cake was relatively low, the leachable metal content may still pose a contamination concern and potential human and ecological exposure if uncontrollably released to the environment. As a result, salt cake should always be managed at facilities that utilize synthetic liner systems with leachate collection (the salt content of the leachate will increase the hydraulic conductivity of clay liners within a few years of installation). The mineral phase analysis showed that various species of aluminum are present in the salt cake samples with a large degree of variability. The relative abundance of various aluminum species was evaluated but it is noted that the method used is a semi-quantitative method and as a result there is a limitation for the data use. The analysis only showed a few aluminum species present in salt cake which does not exclude the presence of other crystalline species especially in light of the variability observed in the samples. Results presented in this document are of particular importance when trying to understand concerns associated with the disposal of salt cake in MSW landfills. From the end-of-life management perspective, data presented here suggest that salt cake should not be size reduce

Basic Cake Decorating Workbook.

ERIC Educational Resources Information Center

Bogdany, Mel

Included in this student workbook for basic cake decorating are the following: (1) Drawings of steps in a basic way to ice a layer cake, how to make a paper cone, various sizes of flower nails, various sizes and types of tin pastry tubes, and special rose tubes; (2) recipes for basic decorating icings (buttercream, rose paste, and royal icing);…

Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage.

PubMed

Morassi, Letícia L P; Bernardi, Angélica O; Amaral, Alexandra L P M; Chaves, Rafael D; Santos, Juliana L P; Copetti, Marina V; Sant'Ana, Anderson S

2018-04-01

This study aimed to determine the prevalence and populations of fungi in cake production chain. Besides, the growth potential of twelve fungal strains in different cake formulations was evaluated. Raw materials from two different batches (n=143), chocolate cakes (n=30), orange cakes (n=20), and processing environment air samples (n=147) were analyzed. Among the raw materials, wheat flour (3.2±0.3 log CFU per g) and corn meal (3.8±0.8 log CFU per g) belonging to batch #1 showed significant higher fungal counts (p<0.05). The fungal counts in the processing environment air reached up to 2.56 log CFU per m 3 (p<0.05). The predominant fungi species in the industrialized cakes were Aspergillus flavus (28.15%), Penicillium citrinum (18.45%), Penicillium paxilli (14.56%), and Aspergillus niger (6.8%), which were also detected in the raw materials and processing environment air. Only Penicillium glabrum and Penicillium citrinum showed visible mycelium (>3mm) in the free of preservative cake formulation at 19th and 44th days of storage at 25°C, respectively. Revealing the biodiversity of fungi in ingredients, air and final products, as well as challenging final products with representative fungal strains may assist to implement effective controlling measures as well as to gather data for the development of more robust cake formulations. Copyright © 2017 Elsevier Ltd. All rights reserved.

Cake properties in ultrafiltration of TiO2 fine particles combined with HA: in situ measurement of cake thickness by fluid dynamic gauging and CFD calculation of imposed shear stress for cake controlling.

PubMed

Du, Xing; Qu, Fangshu; Liang, Heng; Li, Kai; Chang, Haiqing; Li, Guibai

2016-05-01

In this study, the cake buildup of TiO2 fine particles in the presence of humid acid (HA) and cake layer controlling during ultrafiltration (UF) were investigated. Specifically, we measured the cake thickness using fluid dynamic gauging (FDG) method under various solution conditions, including TiO2 concentration (0.1-0.5 g/L), HA concentration (0-5 mg/L, total organic carbon (TOC)), and pH values (e.g., 4, 6 and 10), and calculated the shear stress distribution induced by stirring using computational fluid dynamics (CFD) to analyze the cake layer controlling conditions, including the operation flux (50-200 L m(-2) h(-1)) and TiO2 concentration (0.1-0.5 g/L). It was found that lower TiO2/HA concentration ratio could lead to exceedingly severe membrane fouling because of the formation of a relatively denser cake layer by filling the voids of cake layer with HA, and pH was essential for cake layer formation owing to the net repulsion between particles. Additionally, it was observed that shear stress was rewarding for mitigating cake growth under lower operation flux as a result of sufficient back-transport forces, and exhibited an excellent performance on cake layer controlling in lower TiO2 concentrations due to slight interaction forces on the vicinity of membrane.

Application of compost of two-phase olive mill waste on olive grove: effects on soil, olive fruit and olive oil quality.

PubMed

Fernández-Hernández, Antonia; Roig, Asunción; Serramiá, Nuria; Civantos, Concepción García-Ortiz; Sánchez-Monedero, Miguel A

2014-07-01

Composting is a method for preparing organic fertilizers that represents a suitable management option for the recycling of two-phase olive mill waste (TPOMW) in agriculture. Four different composts were prepared by mixing TPOMW with different agro-industrial by-products (olive pruning, sheep manure and horse manure), which were used either as bulking agents or as N sources. The mature composts were added during six consecutive years to a typical "Picual" olive tree grove in the Jaén province (Spain). The effects of compost addition on soil characteristics, crop yield and nutritional status and also the quality of the olive oil were evaluated at the end of the experiment and compared to a control treated only with mineral fertilization. The most important effects on soil characteristics included a significant increase in the availability of N, P, K and an increase of soil organic matter content. The application of TPOMW compost produced a significant increase in olive oil content in the fruit. The compost amended plots had a 15% higher olive oil content than those treatment with inorganic fertilization. These organics amendments maintained the composition and quality of the olive oil. Copyright © 2014 Elsevier Ltd. All rights reserved.

Utilization of coconut oil cake for the production of lipase using Bacillus coagulans VKL1.

PubMed

Gowthami, Palanisamy; Muthukumar, Karuppan; Velan, Manickam

2015-01-01

The overproduction of enzymes was performed by manipulating the medium components. In our study, solvent-tolerant thermophilic lipase-producing Bacillus coagulans was isolated from soil samples and a stepwise optimization strategy was employed to increase the lipase production using coconut oil cake basal medium. In the first step, the influence of pH, temperature, carbon source, nitrogen source and inducers on lipase activity was investigated by the One-Factor-At-A-Time (OFAT) method. In the second step, the three significant factors resulted from OFAT were optimized by the statistical approach (CCD).The optimum values of olive oil (0.5%), Tween 80 (0.6%) and FeSO4 (0.05%) was found to be responsible for a 3.2-fold increase in the lipase production identified by Central Composite Design.

Effect of wheat flour characteristics on sponge cake quality.

PubMed

Moiraghi, Malena; de la Hera, Esther; Pérez, Gabriela T; Gómez, Manuel

2013-02-01

To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake-making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. Copyright © 2012 Society of Chemical Industry.

The Icing or the Cake?

ERIC Educational Resources Information Center

Doubet, Kristina J.; Hockett, Jessica A.

2016-01-01

In this article, authors Kristina J. Doubet and Jessica A. Hockett argue that student engagement is more than a decorative icing on a cake; it's the cake itself. They cite research that an engaged student is more likely to invest in and understand the content being taught. With this in mind, the authors detail the following four principles that…

Production of staphylococcal enterotoxin A in cream-filled cake.

PubMed

Anunciaçao, L L; Linardi, W R; do Carmo, L S; Bergdoll, M S

1995-07-01

Cakes were baked with normal ingredients and filled with cream, inoculated with different size enterotoxigenic-staphylococcal inocula. Samples of the cakes were incubated at room temperature and put in the refrigerator. Samples of cake and filling were taken at different times and analyzed for staphylococcal count and presence of enterotoxin. The smaller the inoculum, the longer the time required for sufficient growth (10(6)) to occur for production of detectable enterotoxin. Enterotoxin added to the cake dough before baking (210 degrees C, 45 min) did not survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food poisoning from cream-filled cakes. Refrigeration of the cakes prevented the growth of the staphylococci.

Multiclass pesticide determination in olives and their processing factors in olive oil: comparison of different olive oil extraction systems.

PubMed

Amvrazi, Elpiniki G; Albanis, Triantafyllos A

2008-07-23

The processing factors (pesticide concentration found in olive oil/pesticide concentration found in olives) of azinphos methyl, chlorpyrifos, lambda-cyhalothrin, deltamethrin, diazinon, dimethoate, endosulfan, and fenthion were determined in olive oil production process in various laboratory-scale olive oil extractions based on three- or two-phase centrifugation systems in comparison with samples collected during olive oil extractions in conventional olive mills located at different olive oil production areas in Greece. Pesticide analyses were performed using a multiresidue method developed in our laboratory for the determination of different insecticides and herbicides in olive oil by solid-phase extraction techniques coupled to gas chromatography detection (electron capture detection and nitrogen phosphorus detection), optimized, and validated for olive fruits sample preparation. Processing factors were found to vary among the different pesticides studied. Water addition in the oil extraction procedure (as in a three-phase centrifugation system) was found to decrease the processing factors of dimethoate, alpha-endosulfan, diazinon, and chlorpyrifos, whereas those of fenthion, azinphos methyl, beta-endosulfan, lambda-cyhalothrin, and deltamethrin residues were not affected. The water content of olives processed was found to proportionally affect pesticide processing factors. Fenthion sulfoxide and endosulfan sulfate were the major metabolites of fenthion and endosulfan, respectively, that were detected in laboratory-produced olive oils, but only the concentration of fenthion sulfoxide was found to increase with the increase of water addition in the olive oil extraction process.

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLYCAST "CAKES" FROM MOLDS ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLY-CAST "CAKES" FROM MOLDS AT #03 STATION. WHEN THE CAKES HAVE COOLED SUFFICIENTLY, THE CASTER STATION IS MOVED ASIDE TO EXPOSE THE QUENCH TANK AND MOLDS. EACH CAKE OF THE THREE CAKES WEIGHS UP TO APPROXIMATELY 20,000. THE DIMENSIONS OF BRASS CAKES RANGE UP TO 27 1\\2" WIDE X 6 3\\4" THICK X 25' LONG, CORRESPONDING MAXIMUMS FOR COPPER CAKES ARE 37 1\\2" X 5" X 24'. #01 STATION, DATING FROM THE EARLY 1960'S CASTS ONLY A SINGLE BAR (RATHER THAN THREE SIMULTANEOUSLY), THAT IS APPROXIMATELY HALF THE LENGTH OF CAKES FROM THE OTHER STATIONS (150' V. 300") AND WEIGHS UP TO 12,500 LBS. - American Brass Foundry, 70 Sayre Street, Buffalo, Erie County, NY

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLYCAST "CAKES" FROM MOLDS ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLY-CAST "CAKES" FROM MOLDS AT #03 STATION. WHEN THE CAKES HAVE COOLED SUFFICIENTLY, THE CASTER STATION IS MOVED ASIDE TO EXPOSE THE QUENCH TANK AND MOLDS. EACH CAKE OF THE THREE CAKES WEIGHS UP TO APPROXIMATELY 20,000 LBS THE DIMENSIONS OF BRASS CAKES RANGE UP TO 27 1\\2" WIDE X 6 3\\4" THICK X 25' LONG, CORRESPONDING MAXIMUMS FOR COPPER CAKES ARE 37 1\\2" X 5" X 24'. #01 STATION, DATING FROM THE EARLY 1960'S CASTS ONLY A SINGLE BAR (RATHER THAN THREE SIMULTANEOUSLY), THAT IS APPROXIMATELY HALF THE LENGTH OF CAKES FROM THE OTHER STATIONS (150' V. 300") AND WEIGHS UP TO 12,500 LBS. - American Brass Foundry, 70 Sayre Street, Buffalo, Erie County, NY

Characteristics of rapeseed oil cake using nitrogen adsorption

NASA Astrophysics Data System (ADS)

Sokołowska, Z.; Bowanko, G.; Boguta, P.; Tys, J.; Skiba, K.

2013-09-01

Adsorption of nitrogen on the rapeseed oil cake and rapeseed oil cake with wheat meal extrudates was investigated. The results are presented as adsorption-desorption isotherms. The Brunauer-Emmet and Teller equation was used to analyse the experimental sorption data. To obtain estimates of the surface area and surface fractal dimension, the sorption isotherms were analyzed using the Brunauer-Emmet and Teller and Frenkel-Halsey-Hill equations. Mesopore analysis was carried out using the Dollimore and Heal method. The properties and surface characteristic of rapeseed oil cake extrudates are related to different basic properties of particular samples and duration of the extrusion process. Extrusion conditions lead to essential differences in particular products. For all kinds of rapeseed oil cakes the amount of adsorbed nitrogen was different, but for the rapeseed oil cake extrudates a large amount of adsorbed nitrogenwas observed. The average surface area of the rapeseed oil cake extrudates was about 6.5-7.0 m2 g-1, whereas it was equal to about 4.0-6.0 m2 g-1 for rapeseed oil cake with the wheat meal extrudates. In the case of non-extruded rapeseed oil cake and wheat meal, the dominant group included ca. 2 and 5 nmpores. The values of surface fractal dimension suggested that the surface of the extrudates was more homogenous than that of the raw material. Duration of the extrusion process to 80 s resulted in a decrease in the specific surface area, surface fractal dimension, and porosity of the extrudates.

Olive

MedlinePlus

Olive is a tree. People use the oil from the fruit and seeds, water extracts of the fruit, and the leaves to make ... with significant side effects in clinical studies. Olive trees produce pollen that can cause seasonal respiratory allergy ...

Experimental study of cake formation on heat treated and membrane coated needle felts in a pilot scale pulse jet bag filter using optical in-situ cake height measurement

PubMed Central

Saleem, Mahmood; Khan, Rafi Ullah; Tahir, M. Suleman; Krammer, Gernot

2011-01-01

Pulse-jet bag filters are frequently employed for particle removal from off gases. Separated solids form a layer on the permeable filter media called filter cake. The cake is responsible for increasing pressure drop. Therefore, the cake has to be detached at a predefined upper pressure drop limit or at predefined time intervals. Thus the process is intrinsically semi-continuous. The cake formation and cake detachment are interdependent and may influence the performance of the filter. Therefore, understanding formation and detachment of filter cake is important. In this regard, the filter media is the key component in the system. Needle felts are the most commonly used media in bag filters. Cake formation studies with heat treated and membrane coated needle felts in pilot scale pulse jet bag filter were carried out. The data is processed according to the procedures that were published already [Powder Technology, Volume 173, Issue 2, 19 April 2007, Pages 93–106]. Pressure drop evolution, cake height distribution evolution, cake patches area distribution and their characterization using fractal analysis on different needle felts are presented here. It is observed that concavity of pressure drop curve for membrane coated needle felt is principally caused by presence of inhomogeneous cake area load whereas it is inherent for heat treated media. Presence of residual cake enhances the concavity of pressure drop at the start of filtration cycle. Patchy cleaning is observed only when jet pulse pressure is too low and unable to provide the necessary force to detach the cake. The border line is very sharp. Based on experiments with limestone dust and three types of needle felts, for the jet pulse pressure above 4 bar and filtration velocity below 50 mm/s, cake is detached completely except a thin residual layer (100–200 μm). Uniformity and smoothness of residual cake depends on the surface characteristics of the filter media. Cake height distribution of residual cake

Comparative study of texture of normal and energy reduced sponge cakes.

PubMed

Baeva, M R; Panchev, I N; Terzieva, V V

2000-08-01

The complete sucrose elimination and its replacement by microencapsulated aspartame (Nutra Sweet) and bulking agents (sorbitol, wheat starch and wheat germ) on the physical and textural sensory characteristics of two diabetic sponge cakes against a control sponge cake was studied. Mathematical and statistical methods were used and regression models worked out, describing the physical and textural characteristics of the three sponge cakes and their values were optimized. The effect on the porosity, springiness, volume and shrinkage of sponge takes was substantial and depended on the amount of the added ingredients. The diabetic sponge cake containing wheat germ showed the least physical and sensory deviations against the control sponge cake. The energy value of the diabetic sponge cakes against the control one was reduced with 25% for the ordinary sponge cake without sucrose and with 29% for sponge cake without sucrose containing wheat germ.

Preparation of food supplements from oilseed cakes.

PubMed

Sunil, L; Appaiah, Prakruthi; Prasanth Kumar, P K; Gopala Krishna, A G

2015-05-01

Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones.

Application of Plackett-Burman Experimental Design for Lipase Production by Aspergillus niger Using Shea Butter Cake

PubMed Central

Salihu, Aliyu; Bala, Muntari; Bala, Shuaibu M.

2013-01-01

Plackett-Burman design was used to efficiently select important medium components affecting the lipase production by Aspergillus niger using shea butter cake as the main substrate. Out of the eleven medium components screened, six comprising of sucrose, (NH4)2SO4, Na2HPO4, MgSO4, Tween-80, and olive oil were found to contribute positively to the overall lipase production with a maximum production of 3.35 U/g. Influence of tween-80 on lipase production was investigated, and 1.0% (v/w) of tween-80 resulted in maximum lipase production of 6.10 U/g. Thus, the statistical approach employed in this study allows for rapid identification of important medium parameters affecting the lipase production, and further statistical optimization of medium and process parameters can be explored using response surface methodology. PMID:25937979

Application of Plackett-Burman Experimental Design for Lipase Production by Aspergillus niger Using Shea Butter Cake.

PubMed

Salihu, Aliyu; Bala, Muntari; Bala, Shuaibu M

2013-01-01

Plackett-Burman design was used to efficiently select important medium components affecting the lipase production by Aspergillus niger using shea butter cake as the main substrate. Out of the eleven medium components screened, six comprising of sucrose, (NH4)2SO4, Na2HPO4, MgSO4, Tween-80, and olive oil were found to contribute positively to the overall lipase production with a maximum production of 3.35 U/g. Influence of tween-80 on lipase production was investigated, and 1.0% (v/w) of tween-80 resulted in maximum lipase production of 6.10 U/g. Thus, the statistical approach employed in this study allows for rapid identification of important medium parameters affecting the lipase production, and further statistical optimization of medium and process parameters can be explored using response surface methodology.

Antioxidant activity of olive wine, a byproduct of olive mill wastewater.

PubMed

Yao, Qian; He, Gang; Guo, Xiaoqiang; Hu, Yibing; Shen, Yuanfu; Gou, Xiaojun

2016-10-01

Context Although olive mill wastewater (OMWW) is a good source of bioactive phenolic compounds, disposing OMWW is a serious environmental challenge. Production of wine via fermenting OMWW may be a promising alternative to deal with OMWW. However, whether or not olive wine from OMWW still reserves its original bioactivities remains unclear. Objective This study examines antioxidant activity of olive wine fermented from OMWW. Materials and methods Hydroxytyrosol in olive oil was determined by HPLC. Total flavonoid, total polyphenol and in vitro antioxidant activities were measured by spectrophotometry. Aged mice were intragastricly administered 7, 14 and 28 mL/kg olive wine consecutively for 30 d. Afterward, levels of malonaldehyde (MDA), protein carbonyl, reduced glutathione (GSH) and activity of superoxide dismutase (SOD) were assayed in mouse plasma and liver. Results Contents of hydroxytyrosol, total flavonoid and total polyphenol in olive wine were 0.14 ± 0.01, 0.29 ± 0.06 and 0.43 ± 0.03 mg/mL, respectively. The IC50 value of olive wine to scavenge DPPH and hydroxyl free radicals was 2.5% and 3.2% (v/v), respectively. Compared with the solvent control group, olive wine with a dose of 28 mL/kg remarkably lowered mouse MDA concentration in liver, and reduced protein carbonyl level in plasma (p < 0.05). Meanwhile, olive wine at doses of 7 and 28 mL/kg notably enhanced SOD activity in both mouse plasma and liver (p < 0.05). The beneficial effect on liver was superior to that of γ-tocopherol. Conclusion The study demonstrated that olive wine from OMWW has potential for treating oxidative stress-associated diseases.

Potentials of biodegraded cashew pomace for cake baking.

PubMed

Aderiye, B I; Igbedioh, S O; Caurie, S A

1992-04-01

The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods.

[Design and application of a cake-shaping apparatus for drug-separated moxibustion].

PubMed

Zhu, Ai-Jun; Lu, Xiao-Dong

2008-08-01

Acupuncturist makes herbal cakes with traditional manual way, with such disadvantages as slow in making, varying in thickness and size of the cake. When the patients are treated with medical cake-separated moxibustion, they will be unevenly affected by the heat and the patient easily suffers from burning. These hinder clinically wide application of cake-separated moxibustion. With practice of many years, the authors design and make a kind of manual cake-shaping apparatus which can rapidly and conveniently make uniform medical cake, with simple technique, ingenious structure and normal material.

An in vitro evaluation of some unconventional ruminant feeds in terms of the organic matter digestibility, energy and microbial biomass.

PubMed

Al-Masri, M R

2003-04-01

In vitro organic matter apparent digestibility (IVOMAD), true digestibility (IVOMTD), metabolizable energy (ME), net energy lactation (NEL), microbial nitrogen (MN) and synthesis of microbial biomass (MBM) were estimated to predict the nutritive values of some agricultural by-products, drought-tolerant range plants and browses. The relationships between in vitro gas production (GP), and true or apparent digestibility. MN and MBM were studied utilizing an in vitro incubation technique. The values of IVOMAD, IVOMTD, ME, NEL, GP, MBM and MN varied with the studied experimental materials. The true fermentation of the outside part of Atriplex leucoclada produced a higher volume of gas than the middle or the inside parts, and this was associated with an increase in the values of IVOMAD, IVOMTD, ME and NEL. However, screening off the wood from olive cake to obtain olive cake pulp increased the IVOMAD, IVOMTD, ME, NEL and the volume of gas production from the true fermented material. One ml of gas was generated from the true degradation of 5 mg of wheat straw, Moringa oleifera, Alhagi camelorum, Eucaliptus camaldulensis and A. leucoclada, from 11 mg of Prosopsis stephaniana and olive cake pulp, and from 20 mg of olive cake or olive cake wood. The amount of MN or MBM produced from 100 mg of truly fermented organic matter depended on the kind of the fermented material and amounted to 0.7-2.9 mg or 8-34 mg, respectively. Crude fibre was negatively correlated to IVOMAD, IVOMTD, ME and NEL. Gas production was positively correlated to IVOMAD and IVOMTD but negatively correlated to MBM and MN.

Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.

PubMed

Luyts, A; Wilderjans, E; Van Haesendonck, I; Brijs, K; Courtin, C M; Delcour, J A

2013-12-15

Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance ((1)H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming. Copyright © 2013 Elsevier Ltd. All rights reserved.

OGDD (Olive Genetic Diversity Database): a microsatellite markers' genotypes database of worldwide olive trees for cultivar identification and virgin olive oil traceability.

PubMed

Ben Ayed, Rayda; Ben Hassen, Hanen; Ennouri, Karim; Ben Marzoug, Riadh; Rebai, Ahmed

2016-01-01

Olive (Olea europaea), whose importance is mainly due to nutritional and health features, is one of the most economically significant oil-producing trees in the Mediterranean region. Unfortunately, the increasing market demand towards virgin olive oil could often result in its adulteration with less expensive oils, which is a serious problem for the public and quality control evaluators of virgin olive oil. Therefore, to avoid frauds, olive cultivar identification and virgin olive oil authentication have become a major issue for the producers and consumers of quality control in the olive chain. Presently, genetic traceability using SSR is the cost effective and powerful marker technique that can be employed to resolve such problems. However, to identify an unknown monovarietal virgin olive oil cultivar, a reference system has become necessary. Thus, an Olive Genetic Diversity Database (OGDD) (http://www.bioinfo-cbs.org/ogdd/) is presented in this work. It is a genetic, morphologic and chemical database of worldwide olive tree and oil having a double function. In fact, besides being a reference system generated for the identification of unkown olive or virgin olive oil cultivars based on their microsatellite allele size(s), it provides users additional morphological and chemical information for each identified cultivar. Currently, OGDD is designed to enable users to easily retrieve and visualize biologically important information (SSR markers, and olive tree and oil characteristics of about 200 cultivars worldwide) using a set of efficient query interfaces and analysis tools. It can be accessed through a web service from any modern programming language using a simple hypertext transfer protocol call. The web site is implemented in java, JavaScript, PHP, HTML and Apache with all major browsers supported. Database URL: http://www.bioinfo-cbs.org/ogdd/. © The Author(s) 2016. Published by Oxford University Press.

OGDD (Olive Genetic Diversity Database): a microsatellite markers' genotypes database of worldwide olive trees for cultivar identification and virgin olive oil traceability

PubMed Central

Ben Ayed, Rayda; Ben Hassen, Hanen; Ennouri, Karim; Ben Marzoug, Riadh; Rebai, Ahmed

2016-01-01

Olive (Olea europaea), whose importance is mainly due to nutritional and health features, is one of the most economically significant oil-producing trees in the Mediterranean region. Unfortunately, the increasing market demand towards virgin olive oil could often result in its adulteration with less expensive oils, which is a serious problem for the public and quality control evaluators of virgin olive oil. Therefore, to avoid frauds, olive cultivar identification and virgin olive oil authentication have become a major issue for the producers and consumers of quality control in the olive chain. Presently, genetic traceability using SSR is the cost effective and powerful marker technique that can be employed to resolve such problems. However, to identify an unknown monovarietal virgin olive oil cultivar, a reference system has become necessary. Thus, an Olive Genetic Diversity Database (OGDD) (http://www.bioinfo-cbs.org/ogdd/) is presented in this work. It is a genetic, morphologic and chemical database of worldwide olive tree and oil having a double function. In fact, besides being a reference system generated for the identification of unkown olive or virgin olive oil cultivars based on their microsatellite allele size(s), it provides users additional morphological and chemical information for each identified cultivar. Currently, OGDD is designed to enable users to easily retrieve and visualize biologically important information (SSR markers, and olive tree and oil characteristics of about 200 cultivars worldwide) using a set of efficient query interfaces and analysis tools. It can be accessed through a web service from any modern programming language using a simple hypertext transfer protocol call. The web site is implemented in java, JavaScript, PHP, HTML and Apache with all major browsers supported. Database URL: http://www.bioinfo-cbs.org/ogdd/ PMID:26827236

Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

PubMed

Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev

2003-06-01

The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition.

PubMed

Vichi, Stefania; Romero, Agustí; Tous, Joan; Caixach, Josep

2011-05-11

The activity of olive microbiota during the oil extraction process could be a critical point for virgin olive oil quality. With the aim to evaluate the role of microbiological activity during the virgin olive oil extraction process, just before oil extraction freshly collected healthy olive fruits were immersed in contaminated water from an olive mill washing tank. The oils extracted were then compared with control samples from the same batch of hand-picked olives. The presence of lactic and enteric bacteria, fungi and Pseudomonas on the surface of olives was proved to be much higher in washed than in control olives, with increments in cfu/g between 2 and 3 orders of magnitude. The biogenesis of volatile compounds and the extraction of olive polyphenols and pigments were significantly influenced by the microbiological profile of olives even without any previous storage. In most cases the effect of olive microbiota on oil characteristics was greater than the effect exerted by malaxation time and temperature. Oils from microbiologically contaminated olives showed lower amounts of C5 volatiles and higher levels of C6 volatiles from the lipoxygenase pathway and some fermentation products. On the other hand, a decrease of chlorophylls, pheophytins, xanthophylls and the ratio chlorophyll/pheophytin was observed in these oils. Likewise, the microbiological activity during oil extraction led to significantly lower amounts of polyphenols, in particular of oleuropein derivatives. These differences in olive oil chemical composition were reflected in oil sensory characteristics by the decrease of the green and bitter attributes and by the modification of the oil color chromatic ordinates.

Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity.

PubMed

Jabeur, Hazem; Zribi, Akram; Abdelhedi, Ridha; Bouaziz, Mohamed

2015-02-15

The present paper accounts for the study of the storage of Chemlali olive fruits at two conditions of limited aerobiosis: in closed plastic bags and in open perforated plastic boxes for different periods before oil extraction. The ultimate objective is to investigate the effect of the container type of the postharvest fruit storage on the deterioration of the olive oil quality. The results have shown that the oil quality of Chemlali olives deteriorated more rapidly during fruit storage in closed plastic bags than in perforated plastic boxes. Therefore, the use of perforated plastic boxes is recommended for keeping the olives for longer periods of storage. The repeated measures analysis of variance of all parameters analyzed indicated that the olive oil quality is mainly affected by the olives storage conditions (containers type and storage periods). Finally, blends of extra-virgin olive oil and mildly deodorized low-quality olive oils can be detected by their alkyl esters concentrations. Copyright © 2014 Elsevier Ltd. All rights reserved.

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder

PubMed Central

Lee, Jun Ho

2015-01-01

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability. PMID:26451358

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.

PubMed

Lee, Jun Ho

2015-09-01

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review.

PubMed

Şahin, Selin; Bilgin, Mehmet

2018-03-01

Research into finding new uses for by-products of table olive and olive oil industry are of great value not only to the economy but also to the environment where olives are grown and to the human health. Since leaves represent around 10% of the total weight of olives arriving at the mill, it is worth obtaining high added-value compounds from those materials for the preparation of dietary supplements, nutraceuticals, functional food ingredients or cosmeceuticals. In this review article, olive tree (Olea europaea L.) leaf is reviewed as being a potential inexpensive, renewable and abundant source of biophenols. The importance of this agricultural and industrial waste is emphasised by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Layer-Cake Earth

ERIC Educational Resources Information Center

Tedford, Rebecca; Warny, Sophie

2006-01-01

In this article, the authors offer a safe, fun, effective way to introduce geology concepts to elementary school children of all ages: "coring" layer cakes. This activity introduces the concepts and challenges that geologists face and at the same time strengthens students' inferential, observational, and problem-solving skills. It also addresses…

Designing a Clean Label Sponge Cake with Reduced Fat Content.

PubMed

Eslava-Zomeño, Cristina; Quiles, Amparo; Hernando, Isabel

2016-10-01

The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSol™5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSol™5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSol™5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake. © 2016 Institute of Food Technologists®.

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

PubMed

Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

2015-06-01

Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

How 'ground-picked' olive fruits affect virgin olive oil ethanol content, ethyl esters and quality.

PubMed

Beltran, Gabriel; Sánchez, Raquel; Sánchez-Ortiz, Araceli; Aguilera, Maria P; Bejaoui, Mohamed A; Jimenez, Antonio

2016-08-01

Olives dropped on the ground naturally sometimes are not separated from those fresh and healthy collected from the tree for harvest and processing. In this work we compared the quality, ethanol content and bioactive components of virgin olive oils from ground-picked olives, tree-picked fruits and their mixture. Ground-picked olives produced 'Lampante' virgin olive oils; these are of a lower quality category, because of important alterations in chemical and sensory characteristics. Ethyl esters showed the highest values, although under the regulated limit. The mixture of ground and tree-picked olives gave oils classified as 'virgin' because of sensory defects, although the quality parameters did not exceed the limits for the 'extra' category. Ethanol content showed a significant increase in the oils from ground- picked olives and their mixture with respect to those from tree-picked fruits. Furthermore, bioactive compounds showed a significant decrease as fruit quality was poorer. Ground-picked olives must be harvested and processed separately since they produce low-quality virgin olive oils with sensory defects and lower concentrations of bioactive compounds. The higher acidity and ethanol concentration observed in oils from ground-picked fruits or their mixture may help ethyl ester synthesis during storage. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Effect of transglutaminase on some properties of cake enriched with various protein sources.

PubMed

Alp, H; Bilgiçli, N

2008-06-01

The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb.

Frosting on the cake: pictures on food packaging bias serving size.

PubMed

Brand, John; Wansink, Brian; Cohen, Abby

2016-08-01

Food packaging often pictures supplementary extras, such as toppings or frosting, that are not listed on the nutritional labelling. The present study aimed to assess if these extras might exaggerate how many calories† are pictured and if they lead consumers to overserve. Four studies were conducted in the context of fifty-one different cake mixes. For these cake mixes, Study 1 compared the calories stated on the nutrition label with the calories of the cake (and frosting) pictured on the box. In Studies 2, 3 and 4, undergraduates (Studies 2 and 3) or food-service professionals (Study 4) were given one of these typical cake mix boxes, with some being told that cake frosting was not included on the nutritional labelling whereas others were provided with no additional information. They were then asked to indicate what they believed to be a reasonable serving size of cake. Settings Laboratory setting. Undergraduate students and food-service professionals. Study 1 showed that the average calories of cake and frosting pictured on the package of fifty-one different cake mixes exceed the calories on the nutritional label by 134 %. Studies 2 and 3 showed that informing consumers that the nutritional information does not include frosting reduces how much people serve. Study 4 showed that even food-service professionals overserve if not told that frosting is not included on the nutritional labelling. To be less misleading, packaging should either not depict extras in its pictures or it should more boldly and clearly state that extras are not included in calorie counts.

Bioactive properties of the main triterpenes found in olives, virgin olive oil, and leaves of Olea europaea.

PubMed

Sánchez-Quesada, Cristina; López-Biedma, Alicia; Warleta, Fernando; Campos, María; Beltrán, Gabriel; Gaforio, José J

2013-12-18

Oleanolic acid, maslinic acid, uvaol, and erythrodiol are the main triterpenes present in olives, olive tree leaves, and virgin olive oil. Their concentration in virgin olive oil depends on the quality of the olive oil and the variety of the olive tree. These triterpenes are described to present different properties, such as antitumoral activity, cardioprotective activity, anti-inflammatory activity, and antioxidant protection. Olive oil triterpenes are a natural source of antioxidants that could be useful compounds for the prevention of multiple diseases related to cell oxidative damage. However, special attention has to be paid to the concentrations used, because higher concentration may lead to cytotoxic or biphasic effects. This work explores all of the bioactive properties so far described for the main triterpenes present in virgin olive oil.

An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

PubMed Central

Velázquez-Palmero, David; Romero-Segura, Carmen; García-Rodríguez, Rosa; Hernández, María L.; Vaistij, Fabián E.; Graham, Ian A.; Pérez, Ana G.; Martínez-Rivas, José M.

2017-01-01

Phenolic composition of virgin olive oil is determined by the enzymatic and/or chemical reactions that take place during olive fruit processing. Of these enzymes, β-glucosidase activity plays a relevant role in the transformation of the phenolic glycosides present in the olive fruit, generating different secoiridoid derivatives. The main goal of the present study was to characterize olive fruit β-glucosidase genes and enzymes responsible for the phenolic composition of virgin olive oil. To achieve that, we have isolated an olive β-glucosidase gene from cultivar Picual (OepGLU), expressed in Nicotiana benthamiana leaves and purified its corresponding recombinant enzyme. Western blot analysis showed that recombinant OepGLU protein is detected by an antibody raised against the purified native olive mesocarp β-glucosidase enzyme, and exhibits a deduced molecular mass of 65.0 kDa. The recombinant OepGLU enzyme showed activity on the major olive phenolic glycosides, with the highest levels with respect to oleuropein, followed by ligstroside and demethyloleuropein. In addition, expression analysis showed that olive GLU transcript level in olive fruit is spatially and temporally regulated in a cultivar-dependent manner. Furthermore, temperature, light and water regime regulate olive GLU gene expression in olive fruit mesocarp. All these data are consistent with the involvement of OepGLU enzyme in the formation of the major phenolic compounds present in virgin olive oil. PMID:29163620

Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.

PubMed

Tsatsaragkou, Kleopatra; Papantoniou, Maria; Mandala, Ioanna

2015-02-01

In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS. © 2015 Institute of Food Technologists®

Biological Control of Olive Fruit Fly

USDA-ARS?s Scientific Manuscript database

Domestication of olive fruit, Olea europaea L., produced a better host for olive fruit fly, Bactrocera oleae (Gmelin), than wild olives, but fruit domestication reduced natural enemy efficiency. Important factors for selection of natural enemies for control of olive fruit fly include climate matchi...

Secondary Aluminum Processing Waste: Salt Cake Characterization and Reactivity

EPA Science Inventory

Thirty-nine salt cake samples were collected from 10 SAP facilities across the U.S. The facilities were identified by the Aluminum Association to cover a wide range of processes. Results suggest that while the percent metal leached from the salt cake was relatively low, the leac...

Numerical modelling of powder caking at REV scale by using DEM

NASA Astrophysics Data System (ADS)

Guessasma, Mohamed; Silva Tavares, Homayra; Afrassiabian, Zahra; Saleh, Khashayar

2017-06-01

This work deals with numerical simulation of powder caking process caused by capillary condensation phenomenon. Caking consists in unwanted agglomeration of powder particles. This process is often irreversible and not easy to predict. To reproduce mechanism involved by caking phenomenon we have used the Discrete Elements Method (DEM). In the present work, we mainly focus on the role of capillary condensation and subsequent liquid bridge formation within a granular medium exposed to fluctuations of ambient relative humidity. Such bridges cause an attractive force between particles, leading to the formation of a cake with intrinsic physicochemical and mechanical properties. By considering a Representative Elementary Volume (REV), the DEM is then performed by means of a MULTICOR-3D software tacking into account the properties of the cake (degree of saturation) in order to establish relationships between the microscopic parameters and the macroscopic behaviour (tensile strength).

Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.

PubMed

Pineli, Lívia de Lacerda de Oliveira; de Aguiar, Lorena Andrade; de Oliveira, Guilherme Theodoro; Botelho, Raquel Braz Assunção; Ibiapina, Maria do Desterro Ferreira Pereira; de Lima, Herbert Cavalcanti; Costa, Ana Maria

2015-03-01

The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality.

Intake, digestibility, nitrogen balance, performance, and carcass yield of lambs fed licuri cake.

PubMed

Costa, J B; Oliveira, R L; Silva, T M; Ribeiro, R D X; Silva, A M; Leão, A G; Bezerra, L R; Rocha, T C

2016-07-01

This study aimed to determine the impact of the inclusion of licuri cake in the diets of crossbred Santa Inês lambs, based on intake, digestibility, N balance, urea N, and performance. We used 44 male lambs that were vaccinated and wormed, with an average age of 6 mo and an average BW of 21.2 kg ± 2.7 kg. The lambs were fed a mixture of Tifton-85 hay (40%) and a concentrated mixture (60%) composed of ground corn, soybean meal, and mineral premix. For the treatments, licuri cake was added at levels of 0, 8, 16, and 24% of DM, with the licuri cake replacing soybean meal and ground corn. We used 11 lambs per treatment in a randomized design. The lambs were confined for 70 d, and the digestibility trial occurred between Day 40 and Day 55. The increased level of licuri cake inclusion promoted a linear reduction in DM intake ( = 0.00) with a 39% reduction between treatments with the 0 and 24% cakes. On the other hand, ether extract () consumption showed an initial quadratic increase ( = 0.00). The total weight gain and ADG showed a linear decrease ( = 0.00) with the addition of licuri cake. The inclusion of licuri cake linearly enhanced ( = 0.02) the digestibility of CP and EE, whereas the digestibility of other nutrients in lambs remained unchanged ( > 0.05). The licuri cake increase led to a linear decrease ( < 0.05) in the N intake, fecal N, and retained N in lambs. Urinary N was not changed. The slaughter carcass weight, HCW, cold carcass weight, hot carcass yield, and cold carcass yield showed linear decreases ( < 0.05) with the addition of licuri cake. Carcass morphometric measurements were influenced by experimental diets, showing linear decreases ( < 0.05) with the addition of licuri cake to diets. The fat thickness, conformation, external length, internal length, leg length, rump width, and chest circumference showed linear decreases ( < 0.05) with the inclusion of licuri cake in diets. The inclusion of licuri cake decreased DMI and digestibility, reflecting

[Determination of olive oil content in olive blend oil by headspace gas chromatography-mass spectrometry].

PubMed

Jiang, Wanfeng; Zhang, Ning; Zhang, Fengyan; Yang, Zhao

2017-07-08

A method for the determination of the content of olive oil in olive blend oil by headspace gas chromatography-mass spectrometry (SH-GC/MS) was established. The amount of the sample, the heating temperature, the heating time, the amount of injection, the injection mode and the chromatographic column were optimized. The characteristic compounds of olive oil were found by chemometric method. A sample of 1.0 g was placed in a 20 mL headspace flask, and heated at 180℃ for 2700 s. Then, 1.0 mL headspace gas was taken into the instrument. An HP-88 chromatographic column was used for the separation and the analysis was performed by GC/MS. The results showed that the linear range was 0-100%(olive oil content). The linear correlation coefficient ( r 2 ) was more than 0.995, and the limits of detection were 1.26%-2.13%. The deviations of olive oil contents in the olive blend oil were from -0.65% to 1.02%, with the relative deviations from -1.3% to 6.8% and the relative standard deviations from 1.18% to 4.26% ( n =6). The method is simple, rapid, environment friendly, sensitive and accurate. It is suitable for the determination of the content of olive oil in olive blend oil.

Proteins in olive fruit and oil.

PubMed

Montealegre, Cristina; Esteve, Clara; García, Maria Concepción; García-Ruiz, Carmen; Marina, Maria Luisa

2014-01-01

This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found. Unlike the seed, the olive pulp contains a lower protein content having been described a polypeptide of 4.6 kDa and a thaumain-like protein. Other important proteins studied in olive fruits have been enzymes which could play important roles in olives characteristics. Part of these proteins is transferred from the fruit to the oil during the manufacturing process of olive oil. In fact, the same polypeptide of 4.6 kDa found in the pulp has been described in the olive oil and, additionally, the presence of other proteins and enzymes have also been described. Protein profiles have recently been proposed as an interesting strategy for the varietal classification of olive fruits and oils. Nevertheless, there is still a lot of knowledge without being explored requiring new studies focused on the determination and characterization of these proteins.

Nutrition quality of extraction mannan residue from palm kernel cake on brolier chicken

NASA Astrophysics Data System (ADS)

Tafsin, M.; Hanafi, N. D.; Kejora, E.; Yusraini, E.

2018-02-01

This study aims to find out the nutrient residue of palm kernel cake from mannan extraction on broiler chicken by evaluating physical quality (specific gravity, bulk density and compacted bulk density), chemical quality (proximate analysis and Van Soest Test) and biological test (metabolizable energy). Treatment composed of T0 : palm kernel cake extracted aquadest (control), T1 : palm kernel cake extracted acetic acid (CH3COOH) 1%, T2 : palm kernel cake extracted aquadest + mannanase enzyme 100 u/l and T3 : palm kernel cake extracted acetic acid (CH3COOH) 1% + enzyme mannanase 100 u/l. The results showed that mannan extraction had significant effect (P<0.05) in improving the quality of physical and numerically increase the value of crude protein and decrease the value of NDF (Neutral Detergent Fiber). Treatments had highly significant influence (P<0.01) on the metabolizable energy value of palm kernel cake residue in broiler chickens. It can be concluded that extraction with aquadest + enzyme mannanase 100 u/l yields the best nutrient quality of palm kernel cake residue for broiler chicken.

Neem cake: chemical composition and larvicidal activity on Asian tiger mosquito.

PubMed

Nicoletti, Marcello; Mariani, Susanna; Maccioni, Oliviero; Coccioletti, Tiziana; Murugan, Kardaray

2012-07-01

New pesticides based on natural products are urgently needed, in consideration of their environmental care and lower collateral effects. Neem oil, the main product obtained from Azadiractha indica A. Juss, commonly known as neem tree, is mainly used in medical devices, cosmetics and soaps, as well as important insecticide. Manufacturing of neem oil first includes the collection of the neem seeds as raw material used for the extraction. Neem cake is the waste by-product remaining after extraction processes. The quality of the oil, as that of the cake, strictly depends from the quality of seeds as well as from the type of extraction processes used, which strongly influences the chemical composition of the product. Currently, the different types of commercial neem cake on the market are roughly identified as oiled and deoiled cake, but several other differences can be detected. The differences are relevant and must be determined, to obtain the necessary correlation between chemical constitution and larvicidal activities. Six different batches of neem cake, marketed by several Indian and European companies, were analyzed by HPLC and HPTLC, and their fingerprints compared, obtaining information about the different compositions, focusing in particular on nortriterpenes, considered as the main active components of neem oil. Therefore, the chemical composition of each cake was connected with the biological activitiy, i.e., the effects of the extracts of the six neem cakes were tested on eggs and larvae of Aedes albopictus (Stegomyia albopicta) (Diptera: Culicidae), commonly known as Asian tiger mosquito. The results confirmed the previously reported larvicide effects of neem cake that, however, can now be related to the chemical composition, in particular with nortriterpenes, allowing in that way to discriminate between the quality of the various marketed products, as potential domestic insecticides.

Photopyroelectric Monitoring of Olive's Ripening Conditions and Olive Oil Quality Using Pulsed Wideband IR Thermal Source

NASA Astrophysics Data System (ADS)

Abu-Taha, M. I.; Sarahneh, Y.; Saleh, A. M.

The present study is based on band absorption of radiation from pulsed wideband infrared (IR) thermal source (PWBS) in conjunction with polyvinylidene fluoride film (PVDF). It is the first time to be employed to monitor the ripening state of olive fruit. Olive's characteristics vary at different stages of ripening, and hence, cultivation of olives at the right time is important in ensuring the best oil quality and maximizes the harvest yield. The photopyroelectric (PPE) signal resulting from absorption of wideband infrared (IR) radiation by fresh olive juice indicates the ripening stage of olives, i.e., allows an estimate of the suitable harvest time. The technique was found to be very useful in discriminating between olive oil samples according to geographical region, shelf life, some storage conditions, and deliberate adulteration. Our results for monitoring oil accumulation in olives during the ripening season agree well with the complicated analytical studies carried out by other researchers.

The historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet.

PubMed

Uylaşer, Vildan; Yildiz, Gökçen

2014-01-01

The olive tree (Olea europaea) is widely cultivated for the production of both oil and table olives and very significant because of its economic value. Olive and olive oil, a traditional food product with thousands of years of history, are the essential components of the Mediterranean diet and are largely consumed in the world. Beside of their economical contribution to national economy, these are an important food in terms of their nutritional value. Olive and olive oil may have a role in the prevention of coronary heart disease and certain cancers because of their high levels of monosaturated fatty acids and phenolic compounds. In addition, olives (Olea europaea L.) and olive oils provide a rich source of natural antioxidants. These make them both fairly stable against auto-oxidation and suitable for human health. The aim of this paper is to define the historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet.

Mycoflora and mycotoxin production in oilseed cakes during farm storage.

PubMed

Lanier, Caroline; Heutte, Natacha; Richard, Estelle; Bouchart, Valerie; Lebailly, Pierre; Garon, David

2009-02-25

Agricultural activities involve the use of oilseed cakes as a source of proteins for livestock. Because the storage of oilseed cakes could induce the development of molds and the production of mycotoxins, a survey was conducted during the 5 months of farm storage. Mycoflora was studied by microscopic examinations, and the presence of Aspergillus fumigatus was confirmed by polymerase chain reaction. A multimycotoxin method was developed to quantify seven mycotoxins (aflatoxin B(1), alternariol, fumonisin B(1), gliotoxin, ochratoxin A, T-2 toxin, and zearalenone) in oilseed cakes by high-performance liquid chromatography coupled to mass spectrometry. Among 34 fungal species identified, A. fumigatus and Aspergillus repens were observed during 5 and 4 months, respectively. Gliotoxin, an immunosuppressive mycotoxin, was quantified in oilseed cakes up to 45 microg/kg, which was associated with the presence of toxigenic isolates of A. fumigatus.

Transcriptomic responses of the olive fruit fly Bactrocera oleae and its symbiont Candidatus Erwinia dacicola to olive feeding

NASA Astrophysics Data System (ADS)

Pavlidi, Nena; Gioti, Anastasia; Wybouw, Nicky; Dermauw, Wannes; Ben-Yosef, Michael; Yuval, Boaz; Jurkevich, Edouard; Kampouraki, Anastasia; van Leeuwen, Thomas; Vontas, John

2017-02-01

The olive fruit fly, Bactrocera oleae, is the most destructive pest of olive orchards worldwide. The monophagous larva has the unique capability of feeding on olive mesocarp, coping with high levels of phenolic compounds and utilizing non-hydrolyzed proteins present, particularly in the unripe, green olives. On the molecular level, the interaction between B. oleae and olives has not been investigated as yet. Nevertheless, it has been associated with the gut obligate symbiotic bacterium Candidatus Erwinia dacicola. Here, we used a B.oleae microarray to analyze the gene expression of larvae during their development in artificial diet, unripe (green) and ripe (black) olives. The expression profiles of Ca. E. dacicola were analyzed in parallel, using the Illumina platform. Several genes were found overexpressed in the olive fly larvae when feeding in green olives. Among these, a number of genes encoding detoxification and digestive enzymes, indicating a potential association with the ability of B. oleae to cope with green olives. In addition, a number of biological processes seem to be activated in Ca. E. dacicola during the development of larvae in olives, with the most notable being the activation of amino-acid metabolism.

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

PubMed

Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

2016-07-01

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

Respiratory symptoms and sensitization in bread and cake bakers.

PubMed

Smith, T A; Smith, P W

1998-07-01

This purpose of this study was to examine the relationship between exposure to wheat flour, soya flour and fungal amylase and the development of work-related symptoms and sensitization in bread and cake bakery employees who have regular exposure to these substances. The study populations consisted of 394 bread bakery workers and 77 cake bakery workers whose normal jobs involved the sieving, weighing and mixing of ingredients. The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms. They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase. The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures. Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization. The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively. However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. It is considered that the aetiology of such symptoms is likely to be due to a non-specific irritant effect of high total dust levels, rather than allergy. None of the cake bakers and only 3.1% of the bread bakers had symptoms which were thought to be due to allergy to baking ingredients. Using skin-prick testing as a marker of sensitization, the prevalence of positive tests to wheat flour was 6% for the bread bakers and 3% for the cake bakers. Comparable prevalences for soya flour were 7% and 1% respectively. However, the prevalence of positive skin-prick tests to fungal amylase

Let Them Eat Faux Cake

ERIC Educational Resources Information Center

Peace, Suze

2012-01-01

In this article, students create a "faux" cake sculpture. It is a three-dimensional artwork made of paper, colored with markers, and decorated with old marker caps and polystyrene packing peanuts for icing swirls.

Olives and Bone: A Green Osteoporosis Prevention Option

PubMed Central

Chin, Kok-Yong; Ima-Nirwana, Soelaiman

2016-01-01

Skeletal degeneration due to aging, also known as osteoporosis, is a major health problem worldwide. Certain dietary components confer protection to our skeletal system against osteoporosis. Consumption of olives, olive oil and olive polyphenols has been shown to improve bone health. This review aims to summarize the current evidence from cellular, animal and human studies on the skeletal protective effects of olives, olive oil and olive polyphenols. Animal studies showed that supplementation of olives, olive oil or olive polyphenols could improve skeletal health assessed via bone mineral density, bone biomechanical strength and bone turnover markers in ovariectomized rats, especially those with inflammation. The beneficial effects of olive oil and olive polyphenols could be attributed to their ability to reduce oxidative stress and inflammation. However, variations in the bone protective, antioxidant and anti-inflammatory effects between studies were noted. Cellular studies demonstrated that olive polyphenols enhanced proliferation of pre-osteoblasts, differentiation of osteoblasts and decreased the formation of osteoclast-like cells. However, the exact molecular pathways for its bone health promoting effects are yet to be clearly elucidated. Human studies revealed that daily consumption of olive oil could prevent the decline in bone mineral density and improve bone turnover markers. As a conclusion, olives, olive oil and its polyphenols are potential dietary interventions to prevent osteoporosis among the elderly. PMID:27472350

Virgin olive oil yeasts: A review.

PubMed

Ciafardini, Gino; Zullo, Biagi Angelo

2018-04-01

This review summarizes current knowledge on virgin olive oil yeasts. Newly produced olive oil contains solid particles and micro drops of vegetation water in which yeasts reproduce to become the typical microbiota of olive oil. To date, about seventeen yeast species have been isolated from different types of olive oils and their by-products, of which six species have been identified as new species. Certain yeast species contribute greatly to improving the sensorial characteristics of the newly produced olive oil, whereas other species are considered harmful as they can damage the oil quality through the production of unpleasant flavors and triacylglycerol hydrolysis. Studies carried out in certain yeast strains have demonstrated the presence of defects in olive oil treated with Candida adriatica, Nakazawaea wickerhamii and Candida diddensiae specific strains, while other olive oil samples treated with other Candida diddensiae strains were defect-free after four months of storage and categorized as extra virgin. A new acetic acid producing yeast species, namely, Brettanomyces acidodurans sp. nov., which was recently isolated from olive oil, could be implicated in the wine-vinegary defect of the product. Other aspects related to the activity of the lipase-producing yeasts and the survival of the yeast species in the flavored olive oils are also discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

[The quality of fat: olive oil].

PubMed

Tur Marí, Josep A

2004-06-01

Olive oil is one of the most characteristic Mediterranean Diet foods, also being a key contributor to the healthy aspects attributed to this dietary pattern. Since 4000 BC, olive oil has been obtained in the Mediterranean area, but now it is exceeding its natural borders, and currently the use of olive oil is a worldwide synonym of health and gastronomic quality. Olive oil has important effects on the body, and has protective effects against several pathologies, i.e. cardiovascular diseases, and various cancers, as well as to diminish the age-related cognitive decline. These effects are due to the olive oil richness in monounsaturated fatty acids and antioxidant substances. Olive oil has been and is the food that define one of the most oldest methods of cooking: frying.

Characterization of broiler cake and broiler litter, the by-products of two management practices.

PubMed

Sistani, K R; Brink, G E; McGowen, S L; Rowe, D E; Oldham, J L

2003-10-01

The application of broiler manure and bedding (litter) on land has been a long-used disposal method that benefits plant and soil. For proper manure management, factors such as nutrient content, house cleaning management, application methods, and many land, crop, and climatic factors must be considered. A study was undertaken to characterize broiler cake and broiler litter as the by-products of two management systems in Mississippi. Broiler cake and litter productions were quantified and analyzed for four flocks during 1999 and 2000. The overall means for broiler cake production were 12.50, 13.90, and 10.30 kg m(-2) for producers 1, 2, and 3, respectively. Significantly greater quantities of litter, 27.50, 29.0, and 28.30 kg m(-2) than cake were determined for the same producers. The cake and litter moisture averaged 455 and 277 g kg(-1), respectively. No significant differences were observed between cake and litter total N, NH4-N, total C, total P, and water-soluble P (WP). However, cake had significantly greater Ca, Mg, K, Cu, Fe, Mn, and Zn than litter. Approximately 16.8% of the broiler cake and 15.2% of the broiler litter total P were in the form of water-soluble P. The NH4-N content of the cake and the litter were 12.5% and 11.5% of the cake and litter total nitrogen, respectively. The results also showed the advantage of the decaking practice with respect to the quantity of the manure generated for land application. Approximately 57% of the litter remains in the poultry house with decaking practice after each growth cycle compared to the 0% for total cleanout practice.

Evening primrose (Oenothera paradoxa) cake as an unconventional protein source.

PubMed

Golabczak, J; Py, R

2003-01-01

An efficient procedure of a protein isolate production from the evening primrose cake was developed. The cake is a by-product of oil extraction from seeds by using the cold pressing method. The evening primrose cake contains 22.7% of protein. Its content in the protein isolate derived from the cake is 74%. Proteins present in evening primrose seeds are rich in Trp (7%) and Met (3%), but Lys-deficient (1.3%) as compared to the FAO protein standard. Apart from the proteins, the protein isolate contains 8.5% (w/w per s.s.) dietary fiber, that negatively affects its digestibility. To enhance the bio-availability of the protein isolate, it was partially hydrolyzed with commercial preparations of trypsin and other proteases (Alcalase and Flavourzyme, Novozymes. Denmark). The most advanced proteolysis (52%) was achieved by 6 h digestion of 2% protein suspension with a mixture of Flavourzyme and Alcalase (350 and 600 U per g of protein, respectively) at 50 degrees C and pH 9.0.

Experimental assessment of toxic phytochemicals in Jatropha curcas: oil, cake, bio-diesel and glycerol.

PubMed

Pradhan, Subhalaxmi; Naik, S N; Khan, M Ashhar I; Sahoo, P K

2012-02-01

Jatropha curcas seed is a rich source of oil; however, it can not be utilised for nutritional purposes due to presence of toxic and anti-nutritive compounds. The main objective of the present study was to quantify the toxic phytochemicals present in Indian J. curcas (oil, cake, bio-diesel and glycerol). The amount of phorbol esters is greater in solvent extracted oil (2.8 g kg⁻¹) than in expeller oil (2.1 g kg⁻¹). Liquid chromatography-mass spectroscopy analysis of the purified compound from an active extract of oil confirmed the presence of phorbol esters. Similarly, the phorbol esters content is greater in solvent extracted cake (1.1 g kg⁻¹) than in cake after being expelled (0.8 g kg⁻¹). The phytate and trypsin inhibitory activity of the cake was found to be 98 g kg⁻¹ and 8347 TIU g⁻¹ of cake, respectively. Identification of curcin was achieved by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and the concentration of curcin was 0.95 g L⁻¹ of crude concentrate obtained from cake. Higher amounts of phorbol esters are present in oil than cake but bio-diesel and glycerol are free of phorbol esters. The other anti-nutritional components such as trypsin inhibitors, phytates and curcin are present in cake, so the cake should be detoxified before being used for animal feed. Copyright © 2011 Society of Chemical Industry.

7 CFR 932.8 - Natural condition olives.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 8 2011-01-01 2011-01-01 false Natural condition olives. 932.8 Section 932.8 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 932.8 Natural condition olives. Natural condition olives means olives in...

7 CFR 932.8 - Natural condition olives.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Natural condition olives. 932.8 Section 932.8 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing... Regulating Handling Definitions § 932.8 Natural condition olives. Natural condition olives means olives in...

7 CFR 52.3753 - Styles of canned ripe olives.

Code of Federal Regulations, 2010 CFR

2010-01-01

...) Halved. “Halved” olives are pitted olives in which each olive is cut lengthwise into two approximately equal parts. (d) Segmented. “Segmented” olives are pitted olives in which each olive is cut lengthwise into three or more approximately equal parts. (e) Sliced. “Sliced” olives consist of parallel slices of...

7 CFR 52.3753 - Styles of canned ripe olives.

Code of Federal Regulations, 2011 CFR

2011-01-01

...) Halved. “Halved” olives are pitted olives in which each olive is cut lengthwise into two approximately equal parts. (d) Segmented. “Segmented” olives are pitted olives in which each olive is cut lengthwise into three or more approximately equal parts. (e) Sliced. “Sliced” olives consist of parallel slices of...

Nitrogen mineralization from anaerobically digested centrifuge cake and aged air-dried biosolids.

PubMed

Kumar, Kuldip; Hundal, Lakhwinder S; Cox, Albert E; Granato, Thomas

2014-09-01

This study was conducted to estimate nitrogen (N) mineralization of anaerobically digested centrifuge cake from the Stickney Water Reclamation Plant (SWRP) and Calumet Water Reclamation Plant (CWRP), lagoon-aged air-dried biosolids from the CWRP, and Milorganite at three rates of application (0, 12.5 and 25 Mg ha(-1)). The N mineralized varied among biosolids as follows: Milorganite (44%) > SWRP centrifuge cake (35%) > CWRP centrifuge cake (31%) > aged air-dried (13%). The N mineralized in the SWRP cake (32%) and CWRP aged air-dried biosolids (12%) determined from the 15N study were in agreement with the first study. The N mineralization value for centrifuge cake biosolids observed in our study is higher than the value given in the Part 503 rule and Illinois Part 391 guidelines. These results will be used to fine-tune biosolids application rate to match crop N demand without compromising yield while minimizing any adverse effect on the environment.

Effect of pretreatment on purple-fleshed sweet potato flour for cake making

NASA Astrophysics Data System (ADS)

Hutasoit, M. S.; Julianti, E.; Lubis, Z.

2018-02-01

The purple-fleshed sweet-potato (PFSP) flour was produced by varying pretreatment of washed chips: dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min, dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min and followed by steam blanching for 5 min. The pretreatment effect on cake quality was investigated. The results showed that PFSP flour produced from pretreatment with dipping in 0.5% citric acid for 30 min followed by steam blanching for 5 min had higher lightness (L*) value and lower browning index, higher hedonic value of color and aroma and baking expansion. The specific volume of cake from pretreated flour, untreated flour and wheat flour were 44.87, 43.83, and 50.43cm3/g, respectively. The sensory evaluation of cake indicated that cake from pretreated PFSP flour was acceptable compare to those of cake from wheat flour.

Clay Improvement with Burned Olive Waste Ash

PubMed Central

Mutman, Utkan

2013-01-01

Olive oil is concentrated in the Mediterranean basin countries. Since the olive oil industries are incriminated for a high quantity of pollution, it has become imperative to solve this problem by developing optimized systems for the treatment of olive oil wastes. This study proposes a solution to the problem. Burned olive waste ash is evaluated for using it as clay stabilizer. In a laboratory, bentonite clay is used to improve olive waste ash. Before the laboratory, the olive waste is burned at 550°C in the high temperature oven. The burned olive waste ash was added to bentonite clay with increasing 1% by weight from 1% to 10%. The study consisted of the following tests on samples treated with burned olive waste ash: Atterberg Limits, Standard Proctor Density, and Unconfined Compressive Strength Tests. The test results show promise for this material to be used as stabilizer and to solve many of the problems associated with its accumulation. PMID:23766671

[Effects of herb cake-separated moxibustion on spleen in immunosuppressive rabbits:a morphology study].

PubMed

Tian, Yuefeng; Wu, Aihua; Wang, Jun; Shan, Zengtian

2016-10-12

To observe the influence of different methods of moxibustion on spleen morphology in cyclophosphamide-induced immunosuppressive rabbits. A total of 50 rabbits were randomly assigned into a blank group, a model group, a herbal cake-separated moxibustion group, a moxibustion group and a sham cake-separated moxibustion group, 10 rabbits in each group. Except the blank group, the rabbits in each group were treated with intraperitoneal injection of cyclophosphamide (60 mg/kg), once a day, for 7 consecutive days to establish immunosuppressive model. After the model establishment, the rabbits in the herbal cake-separated moxibustion group were treated with herbal cake-separated moxibustion at "Shenque" (CV 8), "Guanyuan" (CV 4), "Zusanli" (ST 36), "Pishu" (BL 20) and "Shenshu" (BL 23); the moxa cone was placed on the herbal cake which was made of Liuwei Dihuang decoction, three cones for each acupoint. The rabbits in the moxibustion group were treated with moxa stick moxibustion which contained equal moxa of three moxa cones. The rabbits in the sham cake-separated moxibustion group were treated with cake which was made of flour. The acupoint selection in the above three groups was identical, and the intervention was given once every other day for totally 10 times. The rabbits in the blank group and model group were immobilized for identical time without any intervention. After treatment, the rabbits were sacrificed to collect the spleen. With routine HE staining, the morphology changes of spleen were observed under microscope. In addition, the white pulp, splenic corpuscle and the counts of lymphatic cells of lymphatic sheath around the arteries were observed. Compared with the blank group, the average size of white pulp and the radius of splenic corpuscle were reduced (both P <0.01), and the lymphatic cells of lymphatic sheath around the arteries were significantly decreased in the model group ( P <0.01), but the counts of splenic nodule were increased without

Antifungal activities of ethanolic extract from Jatropha curcas seed cake.

PubMed

Saetae, Dolaporn; Suntornsuk, Worapot

2010-02-01

Phorbol ester extraction was carried out from Jatropha curcas seed cake, a by-product from the bio-diesel fuel industry. Four repeated extractions from 5 g J. curcas seed cake using 15 ml of 90% (v/v) ethanol and a shaking speed of 150 rev/min gave the highest yield of phosbol esters. The ethanolic extract of J. curcas seed cake showed antifungal activities against important phytofungal pathogens: Fusarium oxysporum, Pythium aphanidermatum, Lasiodiplodia theobromae, Curvularia lunata, Fusarium semitectum, Colletotrichum capsici and Colletotrichum gloeosporiodes. The extract contained phorbol esters mainly responsible for antifungal activities. The extract could therefore be used as an antifungal agent for agricultural applications.

Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy.

PubMed

Topuz, Osman Kadir; Yerlikaya, Pinar; Ucak, Ilknur; Gumus, Bahar; Büyükbenli, Hanife Aydan

2014-07-01

This study describes the potential use of olive oil and olive oil-pomegranate juice sauces as antioxidant, preservative and flavoring agent in fish marinades. The olive oil and sauces, produced from emulsifying of olive oil and pomegranate juice with gums, were blended with marinated anchovy (Engraulis encrasicholus) fillets. The aim of the present study was to produce a new polyphenol-rich marinade sauces by emulsifying pomegranate juice with olive oil in different proportions (25%, 35% and 50%v:v). In order to evaluate the effects of olive oil and olive oil-pomegranate juice sauces on quality of anchovy marinades, the chemical (TVB-N and TMA), oxidative (peroxides value, K230, thiobarbituric acid and K270) and sensory analyses were carried out during storage at 4°C. The present study showed that saucing of anchovy marinades with olive oil-pomegranate sauce can retard the undesirable quality changes, prolong the lipid oxidation and improve the sensory properties. Copyright © 2014 Elsevier Ltd. All rights reserved.

Detoxification of Jatropha curcas kernel cake by a novel Streptomyces fimicarius strain.

PubMed

Wang, Xing-Hong; Ou, Lingcheng; Fu, Liang-Liang; Zheng, Shui; Lou, Ji-Dong; Gomes-Laranjo, José; Li, Jiao; Zhang, Changhe

2013-09-15

A huge amount of kernel cake, which contains a variety of toxins including phorbol esters (tumor promoters), is projected to be generated yearly in the near future by the Jatropha biodiesel industry. We showed that the kernel cake strongly inhibited plant seed germination and root growth and was highly toxic to carp fingerlings, even though phorbol esters were undetectable by HPLC. Therefore it must be detoxified before disposal to the environment. A mathematic model was established to estimate the general toxicity of the kernel cake by determining the survival time of carp fingerling. A new strain (Streptomyces fimicarius YUCM 310038) capable of degrading the total toxicity by more than 97% in a 9-day solid state fermentation was screened out from 578 strains including 198 known strains and 380 strains isolated from air and soil. The kernel cake fermented by YUCM 310038 was nontoxic to plants and carp fingerlings and significantly promoted tobacco plant growth, indicating its potential to transform the toxic kernel cake to bio-safe animal feed or organic fertilizer to remove the environmental concern and to reduce the cost of the Jatropha biodiesel industry. Microbial strain profile essential for the kernel cake detoxification was discussed. Copyright © 2013 Elsevier B.V. All rights reserved.

Cake: Enabling High-level SLOs on Shared Storage Systems

DTIC Science & Technology

2012-11-07

Cake: Enabling High-level SLOs on Shared Storage Systems Andrew Wang Shivaram Venkataraman Sara Alspaugh Randy H. Katz Ion Stoica Electrical...Date) * * * * * * * Professor R. Katz Second Reader (Date) Cake: Enabling High-level SLOs on Shared Storage Systems Andrew Wang, Shivaram Venkataraman ...Report MIT-LCS-TR-667, MIT, Laboratory for Computer Science, 1995. [39] A. Wang, S. Venkataraman , S. Alspaugh, I. Stoica, and R. Katz. Sweet storage SLOs

Utilization of deoiled Jatropha curcas seed cake for production of xylanase from thermophilic Scytalidium thermophilum.

PubMed

Joshi, Chetna; Khare, S K

2011-01-01

Jatropha curcas is a major biodiesel crop. Large amount of deoiled cake is generated as by-product during biodiesel production from its seeds. Deoiled J. curcas seed cake was assessed as substrate for the production of xylanase from thermophilic fungus Scytalidium thermophilum by solid-state fermentation. The seed cake was efficiently utilized by S. thermophilum for its growth during which it produced good amount of heat stable extracellular xylanase. The solid-state fermentation conditions were optimized for maximum xylanase production. Under the optimized conditions viz. deoiled seed cake supplemented with 1% oat-spelt xylan, adjusted to pH 9.0, moisture content 1:3 w/v, inoculated with 1×10(6) spores per 5 g cake and incubated at 45 °C, 1455 U xylanase/g deoiled seed cake was obtained. The xylanase was useful in biobleaching of paper pulp. Solid-state fermentation of deoiled cake appears a potentially viable approach for its effective utilization. Copyright © 2010 Elsevier Ltd. All rights reserved.

Bilberry and bilberry press cake as sources of dietary fibre

PubMed Central

Aura, Anna-Marja; Holopainen-Mantila, Ulla; Sibakov, Juhani; Kössö, Tuija; Mokkila, Mirja; Kaisa, Poutanen

2015-01-01

Background Dietary recommendations for Nordic countries urge the use of plant foods as a basis for healthy nutrition. Currently, the level of dietary fibre (DF) intake is not adequate. Berries are an elementary part of the recommended Nordic healthy diet and could be consumed in higher amounts. Materials and methods Finnish bilberries and a bilberry press cake from juice processing were studied for DF content, carbohydrate composition, and non-carbohydrate fibre content, which was analysed as sulphuric acid insoluble and soluble material. The microstructure of all samples was also studied using light microscopy and toluidine blue O, calcofluor, and acid fuchsin staining. Results The total DF contents of fresh and freeze-dried bilberries and the press cake were 3.0, 24.1, and 58.9%, respectively. Most of the DF was insoluble. Only about half of it was carbohydrate, the rest being mostly sulphuric acid–insoluble material, waxy cutin from skins, and resilient seeds. Bilberry seeds represented over half of the press cake fraction, and in addition to skin, they were the major DF sources. Microscopy revealed that skins in the press cake were intact and the surface of the seeds had thick-walled cells. Conclusions Bilberry press cake is thus a good source of insoluble non-carbohydrate DF, and could be used to provide DF-rich foods to contribute to versatile intake of DF. PMID:26652738

Lysine and Glutamic Acids as the End Products of Multi-response of Optimized Fermented Medium by Mucor mucedo KP736529.

PubMed

El-Hersh, Mohammed S; Saber, WesamEldin I A; El-Fadaly, Husain A; Mahmoud, Mohammed K

Amino acids are important for living organisms, they acting as crucial for metabolic activities and energy generation, wherein the deficiency in these amino acids cause various physiological defects. The aim of this study is to investigate the effect of some nutritional factors on the amino acids production by Mucor mucedo KP736529 during fermentation intervals. Mucor mucedo KP736529 was selected according to proteolytic activity. Corn steep liquor and olive cake were used in the fermented medium during Placket-Burman and central composite design to maximize the production of lysine and glutamic acids. During the screening by Plackett-Burman design, olive cake and Corn Steep Liquor (CSL) had potential importance for the higher production of amino acids. The individual fractionation of total amino acids showed both lysine and glutamic as the major amino acids associated with the fermentation process. Moreover, the Central Composite Design (CCD) has been adopted to explain the interaction between olive cake and CSL on the production of lysine and glutamic acids. The model recorded significant F-value, with high values of R 2, adjusted R 2 and predicted R 2 for both lysine and glutamic, indicating the validity of the data. Solving equation for maximum production of lysine recorded theoretical levels of olive cake and CSL, being 2.58 and 1.83 g L -1, respectively, with predicting value of lysine at 1.470 μg mL -1, whereas the predicting value of glutamic acid reached 0.805 mg mL -1 at levels of 2.49 and 1.93 g L -1 from olive cake and CSL, respectively. The desirability function (D) showed the actual responses being 1.473±0.009 and 0.801±0.004 μg mL -1 for lysine and glutamic acids, respectively. The model showed adequate validity to be applied in a large-scale production of both lysine and glutamic acids.

A Piece of Cake.

ERIC Educational Resources Information Center

Aceto, Jeffrey T.

1995-01-01

A civil engineer describes his first day as a substitute teacher. Despite detailed lesson plans and good intentions, maintaining an orderly class environment is far from a "piece of cake." Recess duty is an ordeal, and lunch in the shabby teacher's lounge is uninspiring. The biggest benefit is appreciation of what constitutes a full-time teacher's…

7 CFR 944.401 - Olive Regulation 1.

Code of Federal Regulations, 2010 CFR

2010-01-01

... containers and heat sterilized under pressure, of the two distinct types “ripe” and “green-ripe” as defined...-style green olives. (2) Spanish-style green olives means olives packed in brine and which have been fermented and cured, otherwise known as “green olives.” (3) Variety group 1 means the following varieties...

[Aconite cake-separated moxibustion for knee osteoarthritis with kidney-marrow deficiency].

PubMed

Chen, Meiren; Hu, Rong; Lin, Jian; Huang, Yuhui; Mao, Wanping; Wen, Yuanying; Dai, Gaole

2018-01-12

To observe the effects among aconite cake-separated moxibustion, moxibustion and acupuncture for knee osteoarthritis (KOA) with kidney-marrow deficiency and to explore the feasibility of cake-separated moxibustion as a home remedy solution. Ninety patients were randomized into an aconite cake-separated moxibustion group, a moxibustion group and an acupuncture group, 30 cases in each one. The acupoints in the three groups were Neixiyan (EX-LE 4), Dubi (ST 35) in the affected side, and bilateral Xuehai (SP 10), Liangqiu (ST 34), Heding (EX-LE 2), Shenshu (BL 23) and Zusanli (ST 36). All the treatment was given for 3 sessions, 10 days as a session with 2 to 3 days between 2 sessions, and once a day. The first 2 courses of aconite cake-separated moxibustion was applied in the hospital and the other 1 session was used at home guided by officer physician. Symptoms and physical signs classification score and life quality scores were recorded before and after treatment and 6 months after treatment, including walking pain, knee pain in stoop and squat, knee discomfort in stair activity and daily discomfort. The effects were evaluated. The symptoms and physical signs classification scores in the three groups after treatment and at follow-up were lower than those before treatment ( P <0.01, P <0.05), and the scores in the aconite cake-separated moxibustion group were better than those in the moxibustion group and acupuncture group (all P <0.01). The scores of walking pain, knee pain in stoop and squat, knee discomfort in stair activity and daily discomfort were lower in the three groups after treatment and 6 months after treatment ( P <0.01, P <0.05), and the scores of walking pain and daily discomfort in the aconite cake-separated moxibustion group were lower than those in the moxibustion group and acupuncture group ( P <0.01, P <0.05). After treatments, the cured and markedly effective rate in the aconite cake-separated moxibustion group was 63.3% (19/30); that in the

New insights into comparison between synthetic and practical municipal wastewater in cake layer characteristic analysis of membrane bioreactor.

PubMed

Zhou, Lijie; Zhuang, Wei-Qin; Wang, Xin; Yu, Ke; Yang, Shufang; Xia, Siqing

2017-11-01

In previous studies, cake layer analysis in membrane bioreactor (MBR) was both carried out with synthetic and practical municipal wastewater (SMW and PMW), leading to different results. This study aimed to identify the comparison between SMW and PMW in cake layer characteristic analysis of MBR. Two laboratory-scale anoxic/oxic MBRs were operated for over 90days with SMW and PMW, respectively. Results showed that PMW led to rough cake layer surface with particles, and the aggravation of cake layer formation with thinner and denser cake layer. Additionally, inorganic components, especially Si and Al, in PMW accumulated into cake layer and strengthened the cake layer structure, inducing severer biofouling. However, SMW promoted bacterial metabolism during cake layer formation, thus aggravated the accumulation of organic components into cake layer. Therefore, SMW highlighted the organic components in cake layer, but weakened the inorganic functions in practical MBR operation. Copyright © 2017 Elsevier Ltd. All rights reserved.

GT-5 Recovery Slice Cake

NASA Image and Video Library

1965-08-29

S65-51660 (29 Aug. 1965) --- Astronauts Charles Conrad Jr. (left) and L. Gordon Cooper Jr. prepare to slice into the huge cake prepared for them by the cooks onboard the aircraft carrier USS Lake Champlain. They are using ornamental Navy swords for knives.

Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes.

PubMed

Alifakı, Yaşar Özlem; Şakıyan, Özge

2017-03-01

The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties. Emulsifier level affected porosity, specific volume and dielectric constant. Chickpea flour level affected porosity, color, hardness and dielectric properties of cakes. The optimum microwave power, baking time, DATEM level and chickpea flour level were found as 400 W, 2.84 min, 1.2% and 30%, respectively. The comparison between conventionally baked and the microwave baked cakes at optimum points showed that color difference, weight loss, specific volume and porosity values of microwave baked cakes were less than those of conventionally baked cakes, on the other hand, hardness values were higher. Moreover, a negative correlation between dielectric constant and porosity, and weight loss values were detected for microwave baked samples. A negative correlation between dielectric loss factor and porosity was observed. These correlations indicated that quality characteristics of a microwave baked cake sample can be assessed from dielectric properties. These correlations provides understanding on the behavior of food material during microwave processing.

Direct Estimate of Cocoa Powder Content in Cakes by Colorimetry and Photoacoustic Spectroscopy

NASA Astrophysics Data System (ADS)

Dóka, O.; Bicanic, D.; Kulcsár, R.

2014-12-01

Cocoa is a very important ingredient in the food industry and largely consumed worldwide. In this investigation, colorimetry and photoacoustic spectroscopy were used to directly assess the content of cocoa powder in cakes; both methods provided satisfactory results. The calibration curve was constructed using a series of home-made cakes containing varying amount of cocoa powder. Then, at a later stage, the same calibration curve was used to quantify the cocoa content of several commercially available cakes. For self-made cakes, the relationship between the PAS signal and the content of cocoa powder was linear while a quadratic dependence was obtained for the colorimetric index (brightness) and total color difference ().

Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.

PubMed

Hachicha Hbaieb, Rim; Kotti, Faten; Gargouri, Mohamed; Msallem, Monji; Vichi, Stefania

2016-07-15

The distinctive aroma of virgin olive oil is mainly attributed to its volatile profile including components responsible for positive attributes and others for sensory defects resulting from chemical oxidation and exogenous enzymes. For this reason, the evolution of volatile compounds from Chétoui and Arbequina virgin olive oils during olive ripening and storage (at 4 and 25 °C during 4 weeks) was investigated. The profile of volatile phenols during olive storage was also studied. Quantitative differences in the volatile compounds during olive storage at 4 and 25 °C according to olive cultivar was determined. Concerning the volatile phenols, the Arbequina olives were the most affected by high storage temperature, as the formation of these compounds, especially 4-ethyl and 4-vinyl derivatives of phenol and guaiacol were more noticeable in Arbequina oils extracted from stored fruits at 25 °C. Copyright © 2016 Elsevier Ltd. All rights reserved.

Chemistry and health of olive oil phenolics.

PubMed

Cicerale, Sara; Conlan, Xavier A; Sinclair, Andrew J; Keast, Russell S J

2009-03-01

The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, and certain types of cancer. The apparent health benefits have been partially attributed to the dietary consumption of virgin olive oil by Mediterranean populations. Most recent interest has focused on the biologically active phenolic compounds naturally present in virgin olive oils. Studies (human, animal, in vivo and in vitro) have shown that olive oil phenolics have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, and antimicrobial activity. Presumably, regular dietary consumption of virgin olive oil containing phenolic compounds manifests in health benefits associated with a Mediterranean diet. This paper summarizes current knowledge on the physiological effects of olive oil phenolics. Moreover, a number of factors have the ability to affect phenolic concentrations in virgin olive oil, so it is of great importance to understand these factors in order to preserve the essential health promoting benefits of olive oil phenolic compounds.

Effect of flour-oil composite as powdered fat source in low-fat cake mixes

USDA-ARS?s Scientific Manuscript database

Excess steam jet-cooked composites containing wheat flour and 30 to 55% canola oil were drum dried and used to replace the oil and part of the flour in low-fat cake mix formulations. Specific gravity and viscosity of cake batters were measured. The cakes were analyzed for crumb grain, color, textu...

Characterization of Virgin Olive Oils with Two Kinds of 'Frostbitten Olives' Sensory Defect.

PubMed

Romero, Inmaculada; Aparicio-Ruiz, Ramón; Oliver-Pozo, Celia; Aparicio, Ramón; García-González, Diego L

2016-07-13

The frost of olives on the tree due to drops of temperature can produce sensory defects in virgin olive oil (VOO). Temperature changes can be abrupt with freeze-thaw cycles or gradual, and they produce sensory and chemical variations in the oil. This study has analyzed the quality parameters (free fatty acids, peroxide value, UV absorption, and fatty acid ethyl esters) and phenols of VOOs described with the 'frostbitten olives' sensory defect. The phenol profiles allowed grouping these VOOs into two types. One of them, characterized with "soapy" and "strawberry-like" aroma descriptors, had higher values of 1-acetoxypinoresinol, pinoresinol, and aldehydic form of the ligstroside aglycon. The other one, characterized with "wood" and "humidity" descriptors, had higher concentrations of luteolin and apigenin. Most VOOs (75%) from the first group, associated with abrupt drops of temperature, have concentration of phenols higher than the value established by the health claim on olive oil polyphenols approved by the European Commission.

The role and function of chlorine in the preparation of high-ratio cake flour.

PubMed

Gough, B M; Whitehouse, M E; Greenwood, C T

1978-01-01

The literature on the role of chlorine treatment of flour for use in high-ratio cake production is discussed in relation to current knowledge of cereal chemistry and cake technology. A brief perspective of the present use of chlorine in high-ratio cake flours is included. Investigations of the uptake of gaseous chlorine by flour and its distribution among and chemical action upon the major flour components (water, protein, lipid, and carbohydrate) are assessed. The physical effects of chlorination as demonstrated by experiments with batters and cakes and by physicochemical observations of flour and its fractions are also considered. The characteristics of the starch in flour appear to be critical in high-ratio cakes. Chlorine treatment modifies the gelatinization behavior of the starch granules yet does not change their gelatinization temperature not is there evidence of chemical attack upon the starch molecules. Therefore, it is suggested that chlorine effects the necessary changes in starch behavior by reacting with the noncarbohydrate surface contaminants on the granules. Alternative methods of improving high-ratio cake flours are mentioned, particularly heat-treatment processes.

Multiple Biological Effects of Olive Oil By-products such as Leaves, Stems, Flowers, Olive Milled Waste, Fruit Pulp, and Seeds of the Olive Plant on Skin.

PubMed

Kishikawa, Asuka; Ashour, Ahmed; Zhu, Qinchang; Yasuda, Midori; Ishikawa, Hiroya; Shimizu, Kuniyoshi

2015-06-01

As olive oil production increases, so does the amount of olive oil by-products, which can cause environmental problems. Thus, new ways to utilize the by-products are needed. In the present study, five bioactive characteristics of olive oil by-products were assessed, namely their antioxidant, anti-bacterial, anti-melanogenesis, anti-allergic, and collagen-production-promoting activities. First, the extracts of leaves (May and October), stems (May and October), flowers, olive milled waste, fruit pulp and seeds were prepared using two safe solvents, ethanol and water. According to HPLC and LC/MS analysis and Folin-Ciocalteu assay, the ethanol extracts of the leaves (May and October), stems (May and October) and flowers contained oleuropein, and the ethanol extract of the stems showed the highest total phenol content. Oleuropein may contribute to the antioxidant and anti-melanogenesis activities of the leaves, stems, and flowers. However, other active compounds or synergistic effects present in the ethanol extracts are also likely to contribute to the anti-bacterial activity of the leaves and flowers, the anti-melanogenesis activity of some parts, the anti-allergic activity of olive milled waste, and the collagen-production-promoting activity of the leaves, stems, olive milled waste and fruit pulp. This study provides evidence that the by-products of olive oil have the potential to be further developed and used in the skin care industry. Copyright © 2015 John Wiley & Sons, Ltd.

Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.

PubMed

Hachicha Hbaieb, Rim; Kotti, Faten; Cortes-Francisco, Nuria; Caixach, Josep; Gargouri, Mohamed; Vichi, Stefania

2016-11-01

Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4°C or 25°C for 4weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives. We observed different trends in enzymes activities according to cultivar and storage temperature. Secoiridoid compounds, determined by high resolution mass spectrometry (HRMS), and their deacetoxylated, oxygenated, and deacetoxy-oxygenated derivatives were identified and their contents differed between the cultivars according to olive ripening degree and storage conditions. These differences could be due to β-glucosidase, POX and PPO activities changes during olive ripening and storage. Results also show that oxidised phenolic compounds could be a marker of VOO ''freshness". Copyright © 2016 Elsevier Ltd. All rights reserved.

40 CFR 417.190 - Applicability; description of the manufacture of detergent bars and cakes subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... manufacture of detergent bars and cakes subcategory. 417.190 Section 417.190 Protection of Environment... POINT SOURCE CATEGORY Manufacture of Detergent Bars and Cakes Subcategory § 417.190 Applicability; description of the manufacture of detergent bars and cakes subcategory. The provisions of this subpart are...

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.

PubMed

Segundo, Cristina; Román, Laura; Lobo, Manuel; Martinez, Mario M; Gómez, Manuel

2017-12-01

About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06 g/100 g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a three-fold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.

Association of SSR markers with contents of fatty acids in olive oil and genetic diversity analysis of an olive core collection.

PubMed

Ipek, M; Ipek, A; Seker, M; Gul, M K

2015-03-27

The purpose of this research was to characterize an olive core collection using some agronomic characters and simple sequence repeat (SSR) markers and to determine SSR markers associated with the content of fatty acids in olive oil. SSR marker analysis demonstrated the presence of a high amount of genetic variation between the olive cultivars analyzed. A UPGMA dendrogram demonstrated that olive cultivars did not cluster on the basis of their geographic origin. Fatty acid components of olive oil in these cultivars were determined. The results also showed that there was a great amount of variation between the olive cultivars in terms of fatty acid composition. For example, oleic acid content ranged from 57.76 to 76.9% with standard deviation of 5.10%. Significant correlations between fatty acids of olive oil were observed. For instance, a very high negative correlation (-0.812) between oleic and linoleic acids was detected. A structured association analysis between the content of fatty acids in olive oil and SSR markers was performed. STRUCTURE analysis assigned olive cultivars to two gene pools (K = 2). Assignment of olive cultivars to these gene pools was not based on geographical origin. Association between fatty acid traits and SSR markers was evaluated using the general linear model of TASSEL. Significant associations were determined between five SSR markers and stearic, oleic, linoleic, and linolenic acids of olive oil. Very high associations (P < 0.001) between ssrOeUA-DCA14 and stearic acid and between GAPU71B and oleic acid indicated that these markers could be used for marker-assisted selection in olive.

Brettanomyces as a starter culture in rice-steamed sponge cake: a traditional fermented food in China.

PubMed

Wu, Peng; Xu, Xiaoyun; Xu, Yongxia; Chen, Qingchan; Pan, Siyi

2011-11-01

The potential use of Brettanomyces anomalus PSY-001 as an additional starter culture for the production of Rice-steamed sponge cake (RSSC), a traditional fermented food in China, was investigated. Two productions of RSSC, each containing batches of experimental cakes with Brettanomyces added and reference cakes with the leavened liquid added were carried out. For both experimental and reference cakes, chemical analysis and sensory evaluation were carried out during the fermentation period. The results showed that experimental cakes had desirable aroma and taste. The observed differences indicate a positive contribution to the overall quality of RSSC by B. anomalus PSY-001.

Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.

PubMed

Hachicha Hbaieb, Rim; Kotti, Faten; García-Rodríguez, Rosa; Gargouri, Mohamed; Sanz, Carlos; Pérez, Ana G

2015-05-01

The ability of olive endogenous enzymes β-glucosidase, polyphenol oxidase (PPO) and peroxidase (POX), to determine the phenolic profile of virgin olive oil was investigated. Olives used for oil production were stored for one month at 20 °C and 4 °C and their phenolic content and enzymatic activities were compared to those of ripening olive fruits. Phenolic and volatile profiles of the corresponding oils were also analysed. Oils obtained from fruits stored at 4 °C show similar characteristics to that of freshly harvested fruits. However, the oils obtained from fruits stored at 20 °C presented the lowest phenolic content. Concerning the enzymatic activities, results show that the β-glucosidase enzyme is the key enzyme responsible for the determination of virgin olive oil phenolic profile as the decrease in this enzyme activity after 3 weeks of storage at 20 °C was parallel to a dramatic decrease in the phenolic content of the oils. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

PubMed

Román, Laura; Santos, Isabel; Martínez, Mario M; Gómez, Manuel

2015-12-01

The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

Bubble structure evaluation method of sponge cake by using image morphology

NASA Astrophysics Data System (ADS)

Kato, Kunihito; Yamamoto, Kazuhiko; Nonaka, Masahiko; Katsuta, Yukiyo; Kasamatsu, Chinatsu

2007-01-01

Nowadays, many evaluation methods for food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that have been used for the quality evaluation recently. The goal of our research is structure evaluation of sponge cake by using the image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner, because the depth of field of this type scanner is very shallow. Therefore the bubble region of the surface has low gray scale value, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. The input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.

Bio-electricity Generation using Jatropha Oil Seed Cake.

PubMed

Raheman, Hifjur; Padhee, Debasish

2016-01-01

The review of patents reveals that Handling of Jatropha seed cake after extraction of oil is essential as it contains toxic materials which create environmental pollution. The goal of this work is complete utilisation of Jatropha seeds. For this purpose, Jatropha oil was used for producing biodiesel and the byproduct Jatropha seed cake was gasified to obtain producer gas. Both biodiesel and producer gas were used to generate electricity. To achieve this, a system comprising gasifier, briquetting machine, diesel engine and generator was developed. Biodiesel was produced successfully using the method patented for biodiesel production and briquettes of Jatropha seed cake were made using a vertical extruding machine. Producer gas was obtained by gasifying these briquettes in a downdraft gasifier. A diesel engine was then run in dual fuel mode with biodiesel and producer gas instead of only diesel. Electricity was generated by coupling it to a generator. The cost of producing kilowatthour of electricity with biodiesel and diesel in dual fuel mode with producer gas was found to be 0.84 $ and 0.75 $, respectively as compared to 0.69 $ and 0.5 $ for the same fuels in single fuel mode resulting in up to 48 % saving of pilot fuel. Compared to singlefuel mode, there was 25-32 % reduction in system and brake thermal efficiency along with significantly lower NOx, higher CO and CO2 emissions when the bio-electricity generating system was operated in dual fuel mode. Overall, the developed system could produce electricity successfully by completely uti- lising Jatropha seeds without leaving any seed cake to cause environmental pollution.

Pedologic Factors Affecting Virgin Olive Oil Quality of "Chemlali" Olive Trees (Olea europaea L.).

PubMed

Rached, Mouna Ben; Galaverna, Gianni; Cirlini, Martina; Boujneh, Dalenda; Zarrouk, Mokhtar; Guerfel, Mokhtar

2017-08-01

The aim of this study examined the characterization of extra virgin olive oil samples from the main cultivar Chemlali, grown in five olive orchards with different soil type (Sandy, Clay, Stony, Brown, Limestone and Gypsum). Volatile compounds were studied using headspace-solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) technics. Moreover, the sterol profile was established using gas chromatography-mass spectrometry. 35 different volatile compounds were identified: alcohols, esters, aldehydes, ketones and hydrocarbons. The chemical composition of the volatile fraction was characterized by the preeminence of 2-hexenal (32.75%) and 1-hexanol (31.88%). Three sterols were identified and characterized. For all olive oil samples, ß-sitosterol (302.25 mg/kg) was the most abundant sterol. Interestingly, our results showed significant qualitative and quantitative differences in the levels of the volatile compounds and sterols from oils obtained from olive trees grown in different soil type.

Reduction in pesticide residue levels in olives by ozonated and tap water treatments and their transfer into olive oil.

PubMed

Kırış, Sevilay; Velioglu, Yakup Sedat

2016-01-01

The effects of different wash times (2 and 5 min) with tap and ozonated water on the removal of nine pesticides from olives and the transfer ratios of these pesticides during olive oil production were determined. The reliability of the analytical methods was also tested. The applied methods of analysis were found to be suitable based on linearity, trueness, repeatability, selectivity and limit of quantification all the pesticides tested. All tap and ozonated water wash cycles removed a significant quantity of the pesticides from the olives, with a few exceptions. Generally, extending the wash time increased the pesticide reduction with ozonated water, but did not make significant differences with tap water. During olive oil processing, depending on the processing technique and physicochemical properties of the pesticides, eight of nine pesticides were concentrated into olive oil (processing factor > 1) with almost no significant difference between treatments. Imidacloprid did not pass into olive oil. Ozonated water wash for 5 min reduced chlorpyrifos, β-cyfluthrin, α-cypermethrin and imidacloprid contents by 38%, 50%, 55% and 61% respectively in olives.

[Clinical study of medicinal-cake-separated moxibustion for senile osteoporosis].

PubMed

Zeng, Yuqing; Bi, Dingyan; Yi, Zhan; Lu, Jianwei; Zhong, Fuhua; Jiang, Binfeng

2017-05-12

To explore the clinical efficacy and partial mechanism of medicinal-cake-separated moxibustion for senile osteoporosis. Sixty cases of senile osteoporosis were randomly divided into an observation group and a control group according to the random digits table, 30 cases in each one. The two groups were both treated with basic treatment of western medicine. The acupoints included four groups:① Dazhui (GV 14), Dazhu (BL 11) and Ganshu (BL 18); ② Zhongwan (CV 12), Danzhong (CV 17) and Zusanli (ST 36); ③ Pishu (BL 20), Shenshu (BL 23) and Mingmen (GV 4); ④ Shenque (CV 8) and Guanyuan (CV 4). Each group of acupoints was selected for one treatment. The observation group was treated with medicinal-cake-separated moxibustion, and the medicinal cake was consisted of fructus psoraleae (30 g), prepared rehmannia root (30 g), atractylodes (30 g), codonopsis pilosula (30 g), epimedium herb (20 g), rhizoma curculiginis (20 g), syzygium aromaticum (5 g) and cinnamon (5 g). The control group was treated with wheat-flour-cake moxibustion. Each acupoint was treated with 5 moxa cones in the two groups. The treatment was given once every other day for six months. The symptom score, lumbar and hip bone mineral density (BMD), serum type Ⅰ procollagen amino-terminal propeptide (PINP) and serum β-type Ⅰ collagen carboxy-terminal peptide (β-CTX) were observed before and after treatment. After treatment, the symptom score and serum β-CTX were significantly lowered (all P <0.05), while the lumbar and hip BMD and serum PINP were significantly increased (all P <0.05) of the two groups. After treatment, the symptom score and serum β-CTX in the observation group were significantly lower than those in the control group (both P <0.05), while the lumbar and hip BMD and serum PINP in the observation group were significantly higher than those in the control group (all P <0.05). The medicinal-cake-separated moxibustion has significant efficacy for senile osteoporosis, which is superior

Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations.

PubMed

Borneo, Rafael; Aguirre, Alicia; León, Alberto E

2010-06-01

This study determined the overall acceptability, sensory characteristics, functional properties, and nutrient content of cakes made using chia (Salvia hispanica L) gel as a replacement for oil or eggs. Chia gel was used to replace 25%, 50%, and 75% of oil or eggs in a control cake formulation. Seventy-five untrained panelists participated in rating cakes on a seven-point hedonic scale. Analysis of variance conducted on the sensory characteristics and overall acceptability indicated a statistically significant effect when replacing oil or eggs for color, taste, texture, and overall acceptability (P<0.05). Post hoc analysis (using Fisher's least significant difference method) indicated that the 25% chia gel cakes were not significantly different from the control for color, taste, texture, and overall acceptability. The 50% oil substituted (with chia gel) cake, compared to control, had 36 fewer kilocalories and 4 g less fat per 100-g portion. Cake weight was not affected by chia gel in the formulation, although cake volume was lower as the percentage of substitution increased. Symmetry was generally not affected. This study demonstrates that chia gel can replace as much as 25% of oil or eggs in cakes while yielding a more nutritious product with acceptable sensory characteristics. 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life.

PubMed

Zieliński, Henryk; del Castillo, Maria Dolores; Przygodzka, Małgorzata; Ciesarova, Zuzana; Kukurova, Kristina; Zielińska, Danuta

2012-12-15

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition. Copyright © 2012 Elsevier Ltd. All rights reserved.

Fermentation process improvement of a Chinese traditional food: soybean residue cake.

PubMed

Yao, Yingzheng; Pan, Siyi; Wang, Kexing; Xu, Xiaoyun

2010-09-01

Fermentation process improvement of soybean residue cake, a Chinese traditional fermented food, and its physicochemical analysis during fermentation were studied. One of the dominant strains in the fermentation was isolated and identified as Mucor racemosus Fresenius. The fermentation process was improved by subsection fermentation. The crude protein content decreased from 19.95 ± 0.03% in the raw soybean residue to 16.85 ± 0.10% in the fermented products, and the formaldehyde nitrogen content increased from 0.068 ± 0.004% to 0.461 ± 0.022% in final fermented cakes. Hardness of samples significantly (P < 0.05) increased whereas springiness, cohesiveness, and resilience significantly (P < 0.05) decreased with increasing fermentation time, respectively. Microstructure observations showed obvious change of the surface of cake samples during the fermentation process. During the soybean processing, it will produce plenty of by-products, and the most part of them is soybean residue. The discarded soybean residue causes economic loss. Fortunately, we can obtain nutritious and delicious fermented soybean residue cakes by fermenting soybean residue as raw material.

Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality.

PubMed

Veneziani, G; Esposto, S; Taticchi, A; Urbani, S; Selvaggini, R; Di Maio, I; Sordini, B; Servili, M

2017-04-15

In recent years, the temperature of processed olives in many olive-growing areas was often close to 30°C, due to the global warming and an early harvesting period. Consequently, the new trends in the extraction process have to include the opportunity to cool the olives or olive paste before processing to obtain high quality EVOO. A tubular thermal exchanger was used for a rapid cooling treatment (CT) of olive paste after crushing. The results did not show a significant difference in the oil yield or any modifications in the legal parameters. The cooling process determined a significant improvement of phenolic compounds in all the three Italian cultivar EVOOs analyzed, whereas the volatile compounds showed a variability largely affected by the genetic origin of the olives with C 6 aldehydes that seem to be more stable than C 6 alcohols and esters. Copyright © 2016 Elsevier Ltd. All rights reserved.

A comparative study on the decomposition of edible and non-edible oil cakes in the Gangetic alluvial soil of West Bengal.

PubMed

Mondal, Sudeshna; Das, Ritwika; Das, Amal Chandra

2014-08-01

An experiment has been conducted under laboratory conditions to investigate the effect of decomposition of two edible oil cakes, viz. mustard cake (Brassica juncea L) and groundnut cake (Arachis hypogaea L), and two non-edible oil cakes, viz. mahua cake (Madhuca indica Gmel) and neem cake (Azadirachta indica Juss), at the rate of 5.0 t ha(-1) on the changes of microbial growth and activities in relation to transformations and availability of some plant nutrients in the Gangetic alluvial (Typic Haplustept) soil of West Bengal, India. Incorporation of oil cakes, in general, highly induced the proliferation of total bacteria, actinomycetes, and fungi, resulting in greater retention and availability of oxidizable C, N, and P in soil. As compared to untreated control, the highest stimulation of total bacteria and actinomycetes was recorded with mustard cake (111.9 and 84.3 %, respectively) followed by groundnut cake (50.5 and 52.4 %, respectively), while the fungal colonies were highly accentuated due to the incorporation of neem cake (102.8 %) in soil. The retention of oxidizable organic C was highly increased due to decomposition of non-edible oil cakes, more so under mahua cake (14.5 %), whereas edible oil cakes and groundnut cake in particular exerted maximum stimulation (16.7 %) towards the retention of total N in soil. A similar trend was recorded towards the accumulation of available mineral N in soil and this was more pronounced with mustard cake (45.6 %) for exchangeable NH4 (+) and with groundnut cake (63.9 %) for soluble NO3 (-). The highest retention of total P (46.9 %) was manifested by the soil when it was incorporated with neem cake followed by the edible oil cakes; while the available P was highly induced due to the addition of edible oil cakes, the highest being under groundnut cake (23.5 %) followed by mustard cake (19.6 %).

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

PubMed

Min, Bockki; Lee, Seung Mi; Yoo, Sang-Ho; Inglett, George E; Lee, Suyong

2010-10-01

With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry.

Detoxification and anti-nutrients reduction of Jatropha curcas seed cake by Bacillus fermentation.

PubMed

Phengnuam, Thanyarat; Suntornsuk, Worapot

2013-02-01

Jatropha curcas seed cake is a by-product generated from oil extraction of J. curcas seed. Although it contains a high amount of protein, it has phorbol esters and anti-nutritional factors such as phytate, trypsin inhibitor, lectin and saponin. It cannot be applied directly in the food or animal feed industries. This investigation was aimed at detoxifying the toxic and anti-nutritional compounds in J. curcas seed cake by fermentation with Bacillus spp. Two GRAS (generally recognized as safe) Bacillus strains used in the study were Bacillus subtilis and Bacillus licheniformis with solid-state and submerged fermentations. Solid-state fermentation was done on 10 g of seed cake with a moisture content of 70% for 7 days, while submerged fermentation was carried out on 10 g of seed cake in 100 ml distilled water for 5 days. The fermentations were incubated at the optimum condition of each strain. After fermentation, bacterial growth, pH, toxic and anti-nutritional compounds were determined. Results showed that B. licheniformis with submerged fermentation were the most effective method to degrade toxic and anti-nutritional compounds in the seed cake. After fermentation, phorbol esters, phytate and trypsin inhibitor were reduced by 62%, 42% and 75%, respectively, while lectin could not be eliminated. The reduction of phorbol esters, phytate and trypsin inhibitor was related to esterase, phytase and protease activities, respectively. J. curcas seed cake could be mainly detoxified by bacterial fermentation and the high-protein fermented seed cake could be potentially applied to animal feed. Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Antioxidants in Greek Virgin Olive Oils

PubMed Central

Kalogeropoulos, Nick; Tsimidou, Maria Z.

2014-01-01

Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars—excluding clonal selections—is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of exceptional quality. The benefits of consuming virgin olive oil, originally attributed to its high oleic acid content, are now considered to be the combined result of several nutrient and non-nutrient phytochemicals. The present work summarizes available data regarding natural antioxidants in Greek virgin olive oils (VOO) namely, polar phenolic compounds, tocopherols, squalene, and triterpenic acids. The literature survey indicated gaps in information, which should be filled in the near future so that the intrinsic properties of this major agricultural product of Greece will be substantiated on a solid scientific basis. PMID:26784878

Utilization of wild apricot kernel press cake for extraction of protein isolate.

PubMed

Sharma, P C; Tilakratne, B M K S; Gupta, Anil

2010-12-01

The kernels of apricot (Prunus armeniaca) stones are utilized for extraction of oil. The press cake left after extraction of oil was evaluated for preparation of protein isolate for its use in food supplementation. The apricot kernels contained 45-50% oil, 23.6-26.2% protein, 4.2% ash, 5.42% crude fibre, 8.2% carbohydrates and 90 mg HCN/100 g kernels, while press cake obtained after oil extraction contained 34.5% crude protein, which can be utilized for preparation of protein isolates. The method standardized for extraction of protein isolate broadly consisted of boiling the press cake with water in 1:20 (w/v) ratio for 1 h, raising pH to 8 and stirring for a few min followed by filtration, coagulation at pH 4 prior to sieving and pressing of coagulant for overnight and drying followed by grinding which resulted in extraction of about 71.3% of the protein contained in the press cake. The protein isolate contained 68.8% protein, 6.4% crude fat, 0.8% ash, 2.2% crude fibre and 12.7% carbohydrates. Thus the apricot kernel press cake can be utilized for preparation of protein isolate to improve the nutritional status of many food formulations.

Impact of potassium bromate and potassium iodate in a pound cake system.

PubMed

Wilderjans, Edith; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

2010-05-26

This study investigates the impact of the oxidants potassium bromate and potassium iodate (8, 16, 32, 64, and 128 micromol/g dry matter of egg white protein) on pound cake making. The impact of the oxidants on egg white characteristics was studied in a model system. Differential scanning calorimetry showed that the oxidants caused egg white to denature later. During heating in a rapid visco analyzer, the oxidants caused the free sulfhydryl (SH) group levels to decrease more intensively and over a smaller temperature range. The oxidants made the proteins more resistant to decreases in protein extractability in sodium dodecyl sulfate containing buffer during cake recipe mixing and less resistant to such decreases during cake baking. We assume that, during baking, the degree to which SH/disulfide exchange and SH oxidation can occur depends on the properties of the protein at the onset of the process. In our view, the prevention of extractability loss during mixing increased the availability of SH groups and caused more such loss during baking. During cooling, all cakes baked with added oxidants showed less collapse. On the basis of the presented data, we put forward that only those protein reactions that occur during baking contribute to the formation of a network that supports final cake structure and prevents collapse.

Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.

PubMed

Park, S H; Lim, H S; Hwang, S Y

2012-10-01

The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.

Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.

PubMed

Jongsutjarittam, Nisachon; Charoenrein, Sanguansri

2013-09-12

This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for WF substitution to improve the firmness in freeze-thawed cake. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of sunflower cake supplementation on meat quality of indigenous goat genotypes of South Africa.

PubMed

Xazela, N M; Chimonyo, M; Muchenje, V; Marume, U

2012-01-01

The effect of four castrated goat genotypes and sunflower cake supplementation on goat meat quality was determined. Supplemented Boer (BOR) and Xhosa-Boer cross (XBC) goats had significantly higher (P<0.05) SLW and CDM than non-supplemented groups. The Xhosa lop-eared (XLE) and Nguni (NGN) goats had higher pH24 (P<0.05) than BOR and XBC goats. For each genotype, the sunflower cake supplemented and non-supplemented goats had similar a* values, except for the XLE goats. In the XLE goats, the a* values were lower in the sunflower cake supplemented goats. Sunflower cake supplemented BOR goats had higher L*values than their non-supplemented counterparts (P<0.05). The sunflower cake supplemented BOR and NGN goats also had higher b* values as compared to their non-supplemented counterparts. In comparison with the Boer goat, the XLE and NGN goats had lower CDM, L* and WBF values but generally had higher CL and a* values. Sunflower cake supplementation improved meat quality attributes of the goats. Copyright © 2011 Elsevier Ltd. All rights reserved.

Degradation of Jatropha curcas phorbol esters derived from Jatropha oil cake and their tumor-promoting activity.

PubMed

Nakao, Motoyuki; Hasegawa, Go; Yasuhara, Tadashi; Ishihara, Yoko

2015-04-01

Large amount of oil cake is generated during biodiesel production from Jatropha seeds. Although Jatropha oil cake is rich in plant nutrients, presence of toxic phorbol esters restricts the usage of oil cake as a fertilizer. The objective of this study is to evaluate the components and tumor promoting activity of phorbol esters in Jatropha oil cake-supplemented soil and plants grown in the treated soil. Contents and their biological activity of Jatropha phorbol esters in soil and plants were sequentially analyzed by high-performance liquid chromatography (HPLC) and in vitro cell transformation assay, respectively. Disappearance of Jatropha phorbol-ester-specific peaks were followed with HPLC during incubation of Jatropha oil cake with soil for five weeks. Along with the degradation of Jatropha phorbol ester in soil, tumor-promoting activity in the sample was also attenuated and ultimately disappeared. Jatropha phorbol esters and tumor promoting activity were not detected from mustard spinach grown in the Jatropha oil cake-supplemented soil. In addition, the esterase KM109 degrades DHPB (see definition below; Jatropha phorbol ester) and reduced its tumor-promoting activity. From these data, we conclude: (1) components and tumor promoting activity of Jatropha phorbol esters in the oil cake disappeared completely by incubation with soil for five-week, (2) Jatropha phorbol esters did not transfer into plants grown in the Jatropha oil cake-supplemented soil, and (3) DHPB can be degraded by esterase from soil bacterium. These observations are useful for utilization of Jatropha oil cake as a fertilizer. Copyright © 2014 Elsevier Inc. All rights reserved.

Evaluation of processing factors for selected organic contaminants during virgin olive oil production: Distribution of BTEXS during olives processing.

PubMed

López-Blanco, Rafael; Gilbert-López, Bienvenida; Rojas-Jiménez, Rubén; Robles-Molina, José; Ramos-Martos, Natividad; García-Reyes, Juan F; Molina-Díaz, Antonio

2016-05-15

The presence of BTEXS (benzene, toluene, ethylbenzene, xylenes and styrene) in virgin olive oils can be attributed to environmental contamination, but also to biological processes during oil lipogenesis (styrene). In this work, the processing factor of BTEXS from olives to olive oil during its production was evaluated at lab-scale with an Abencor system. Benzene showed the lowest processing factor (15%), whereas toluene and xylenes showed an intermediate behavior (with 40-60% efficiency), and ethylbenzene and styrene were completely transferred (100%). In addition, an attempt to examine the contribution of potential sources to olives contamination with BTEXS was carried out for the first time. Two types of olives samples were classified according to their proximity to the contamination source (road). Although higher levels of BTEXS were found in samples close to roads, the concentrations were relatively low and do not constitute a major contribution to BTEXS usually detected in olive oil. Copyright © 2015 Elsevier Ltd. All rights reserved.

The Microbiology of Olive Mill Wastes

PubMed Central

Ntougias, Spyridon; Bourtzis, Kostas

2013-01-01

Olive mill wastes (OMWs) are high-strength organic effluents, which upon disposal can degrade soil and water quality, negatively affecting aquatic and terrestrial ecosystems. The main purpose of this review paper is to provide an up-to-date knowledge concerning the microbial communities identified over the past 20 years in olive mill wastes using both culture-dependent and independent approaches. A database survey of 16S rRNA gene sequences (585 records in total) obtained from olive mill waste environments revealed the dominance of members of Alphaproteobacteria, Betaproteobacteria, Gammaproteobacteria, Firmicutes, and Actinobacteria. Independent studies confirmed that OMW microbial communities' structure is cultivar dependant. On the other hand, the detection of fecal bacteria and other potential human pathogens in OMWs is of major concern and deserves further examination. Despite the fact that the degradation and detoxification of the olive mill wastes have been mostly investigated through the application of known bacterial and fungal species originated from other environmental sources, the biotechnological potential of indigenous microbiota should be further exploited in respect to olive mill waste bioremediation and inactivation of plant and human pathogens. The implementation of omic and metagenomic approaches will further elucidate disposal issues of olive mill wastes. PMID:24199199

Centennial olive trees as a reservoir of genetic diversity

PubMed Central

Díez, Concepción M.; Trujillo, Isabel; Barrio, Eladio; Belaj, Angjelina; Barranco, Diego; Rallo, Luis

2011-01-01

Background and Aims Genetic characterization and phylogenetic analysis of the oldest trees could be a powerful tool both for germplasm collection and for understanding the earliest origins of clonally propagated fruit crops. The olive tree (Olea europaea L.) is a suitable model to study the origin of cultivars due to its long lifespan, resulting in the existence of both centennial and millennial trees across the Mediterranean Basin. Methods The genetic identity and diversity as well as the phylogenetic relationships among the oldest wild and cultivated olives of southern Spain were evaluated by analysing simple sequence repeat markers. Samples from both the canopy and the roots of each tree were analysed to distinguish which trees were self-rooted and which were grafted. The ancient olives were also put into chronological order to infer the antiquity of traditional olive cultivars. Key Results Only 9·6 % out of 104 a priori cultivated ancient genotypes matched current olive cultivars. The percentage of unidentified genotypes was higher among the oldest olives, which could be because they belong to ancient unknown cultivars or because of possible intra-cultivar variability. Comparing the observed patterns of genetic variation made it possible to distinguish which trees were grafted onto putative wild olives. Conclusions This study of ancient olives has been fruitful both for germplasm collection and for enlarging our knowledge about olive domestication. The findings suggest that grafting pre-existing wild olives with olive cultivars was linked to the beginnings of olive growing. Additionally, the low number of genotypes identified in current cultivars points out that the ancient olives from southern Spain constitute a priceless reservoir of genetic diversity. PMID:21852276

Oil Characteristics of Four Palestinian Olive Varieties.

PubMed

Lodolini, Enrico Maria; Polverigiani, Serena; Ali, Saed; Mutawea, Mohammed; Qutub, Mayyada; Arabasi, Taysir; Pierini, Fabio; Abed, Mohammed; Neri, Davide

2017-05-01

Olive oil represents an important source of income for Palestinian farmers in local, national and international markets. Sometimes, olive oil produced in local climatic conditions, does not achieve the International Olive Council (IOC) trade standards so that international markets are precluded. The oil chemical composition and sensory profile of four Palestinian olive varieties (Nabali Baladi, Nabali Mohassan, Souri and K18) were characterized in 2010 throughout an in situ evaluation. Most of the physicchemical characteristics and the fatty acid composition of the varieties met the International Olive Council trade standards (IOC-TS) for extra virgin olive oils. Values of K 270 for Nabali Baladi and linolenic acid for Souri slightly exceeded the limit. Eicosanoic acid exceeded the IOC-TS limits in the oils of all considered varieties. Among the sterols, the Δ-7-stigmastenol resulted too high for Nabali Baladi and Souri. Sensory profile for the tested varieties showed a reminiscence of tomato or artichoke and light to medium bitter and pungent sensations. Results represent an important baseline reference for further studies about oil composition and quality of the main Palestinian olive germplasm and provide indication of potential critical points to be controlled in order to ensure the full achievement of IOC-TS and access international markets.

Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians.

PubMed

Lin, Muyang; Tay, Siang Hong; Yang, Hongshun; Yang, Bao; Li, Hongliang

2017-08-15

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08cm 3 /g, 0.95 vs. 1.03, 319.8 vs. 376.1g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100-200nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of olive mill wastes added to olive grove soils on erosion and soil properties

NASA Astrophysics Data System (ADS)

Lozano-García, Beatriz; Parras-Alcántara, Luis

2014-05-01

INTRODUCTION The increasing degradation of olive groves by effect of organic matter losses derived from intensive agricultural practices has promoted the use (by olive farmers) of olive mill wastes (olive leaves and alperujo) which contain large amounts of organic matter and are free of heavy metals and pathogenic microorganisms. In this work we compared the effects of these oil mill wastes on the decrease of soil erosion, also, we undertook the assessment of the organic carbon and nitrogen contents of soil, their distribution across the profile, the accumulation and Stratification ratios (SRs) of soil organic carbon (SOC) and total nitrogen (TN), and the C:N ratio, in Cambisols in Mediterranean olive groves treated with olive leaves and alperujo. MATERIALS AND METHODS The study area was a typical olive grove in southern Spain under conventional tillage (CT). Three plots were established. The first one was the control plot; the second one was treated with olive leaves (CTol) and the third one, with alperujo (CTa). 9 samples per plot were collected to examine the response of the soil 3 years after application of the wastes. Soil properties determined were: soil particle size, pH, bulk density, the available water capacity, SOC, TN and C:N ratio. SOC and N stock, expressed for a specific depth in Mg ha-1. Stratification ratios (SRs) (that can be used as an indicator of dynamic soil quality) for SOC and TN at three different depths were calculated. The erosion study was based on simulations of rain; that have been carried out in order to highlight differences in the phenomena of runoff and soil losses in the three plots considered. The effect of different treatments on soil properties was analyzed using a ANOVA, followed by an Anderson-Darling test. RESULTS Supplying the soil with the wastes significantly improved physical and chemical properties in the studied soils with respect to the control. C and N stocks increased, the SOC stock was 75.4 Mg ha-1 in CT, 91.5 Mg

Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.

PubMed

Sae-Eaw, A; Chompreeda, P; Prinyawiwatkul, W; Haruthaithanasan, V; Suwonsichon, T; Saidu, J E; Xu, Z

2007-03-01

This study evaluated consumer acceptance and purchase intent of nonwheat butter cake formulations prepared with Thai jasmine rice flour. Three nonwheat rice butter cakes were prepared with varying amounts of powdered emulsifier (propylene glycol ester:diacetyl tartaric acid ester of monoglyceride, 8:2) at 0% (product A), 7.5% (product B), and 15% (product C) of the margarine content (15%) in the cake formulation. A commercial wheat-based butter cake served as the control. Consumers (n= 400) evaluated acceptability of 9 sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a binomial (yes/no) scale. At least 81% of consumers accepted products B and C, of which 42.1% and 47%, respectively, would purchase the products if commercially available. Product A was neither liked nor disliked with an overall liking score of 5.39. The butter cake products were differentiated by textural acceptability (overall texture, softness, and moistness) with a canonical correlation of 0.71 to 0.79. Overall liking and taste influenced overall acceptance and purchase intent. Odor influenced purchase intent (P= 0.0014), but not overall acceptance. The odds ratio of overall liking was 3.462 for purchase intent, indicating the probability of the product being purchased is 3.462 times higher (than not being purchased, P < 0.0001) with every 1-unit increase of the overall liking score. Based on the logit model, overall acceptance and purchase intent could be predicted with 89.3% and 83.3% accuracy, respectively. The study demonstrated feasibility of completely substituting wheat flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers.

[Use of flour from sunflower oil cake in the biosynthesis of antigungal antibiotics].

PubMed

Sukharevich, V M; Shvetsova, N N; Prodan, S I; Malkov, M A

1977-04-01

The possibility of replacing soybean meal and corn-steep liquor by food wastes of the oilpress industry and the meal of the sunflower oil cake in particular is discussed as applied to the fermentation media for production of antifungal antibiotics, such as levorin, mycoheptin, amphotericin. The studies showed that replacement of soybean meal by sunflower oil cake meal with simultaneous increasing of the amount of carbohydrates in the medium increased the levorin levels by 60--70 per cent as compared to the media used at present. When soybean meal and corn-steep liquor were simultaneously replaced by sunflower oil cake meal in amounts of 3--4 per cent the levels of mycoheptin in the fermentation broth increased by 30--65 per cent respectively. Replacement of soybean meal and corn-steep liquor by 3 per cent of sunflow oil cake meal in the medium used presently increased the amphotericin levels by 27 percent as compared to the control. Therefore, sunflower oil cake meal is a substitute of full value for soybean meal and corn-steep liquor in the fermentation media for production of antifungal antibiotics.

Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.

PubMed

Levent, Hacer; Bilgiçli, Nermin

2011-11-01

In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P < 0.05) especially in potassium and magnesium contents of the gluten-free cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.

Efficacy evaluation of a commercial neem cake for control of Haematobia irritans on Nelore cattle.

PubMed

Chagas, Ana Carolina de Souza; Oliveira, Márcia Cristina de Sena; Giglioti, Rodrigo; Calura, Fernando Henrique; Ferrenzini, Jenifer; Forim, Moacir Rossi; Barros, Antonio Thadeu Medeiros de

2010-01-01

Much attention has been given to the development of botanical insecticides to provide effective natural control of cattle ectoparasites without harming animals, consumers, and environment. This study evaluated the efficacy of a commercial neem cake in controlling Haematobia irritans infestation on cattle. The study was conducted at the Embrapa Southeast Cattle Research Center (CPPSE), in São Carlos, SP, Brazil, from April to July 2008. The neem cake mixed in mineral salt in a 2% concentration was provided to 20 Nelore cows during nine weeks and had its efficacy evaluated by comparison of the infestation level against a control group. Fly infestations were recorded weekly by digital photographs of each animal from both groups and the number of flies was later counted in a computer-assisted image analyzer. Quantification of neem cake components by high-performance liquid chromatography revealed the presence of azadirachtin (421 mg.kg(-1)) and 3-tigloyl-azadirachtol (151 mg.kg(-1)) in the tested neem cake. Addition of the 2% neem cake reduced mineral salt intake in about 22%. The 2% neem cake treatment failed to reduce horn fly infestations on cattle during the 9-week study period.

Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.

PubMed

Ozkahraman, Betul Canan; Sumnu, Gulum; Sahin, Serpil

2016-03-01

The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes.

Selective recognition of DNA from olive leaves and olive oil by PNA and modified-PNA microarrays

PubMed Central

Rossi, Stefano; Calabretta, Alessandro; Tedeschi, Tullia; Sforza, Stefano; Arcioni, Sergio; Baldoni, Luciana; Corradini, Roberto; Marchelli, Rosangela

2012-01-01

PNA probes for the specific detection of DNA from olive oil samples by microarray technology were developed. The presence of as low as 5% refined hazelnut (Corylus avellana) oil in extra-virgin olive oil (Olea europaea L.) could be detected by using a PNA microarray. A set of two single nucleotide polymorphisms (SNPs) from the Actin gene of Olive was chosen as a model for evaluating the ability of PNA probes for discriminating olive cultivars. Both unmodified and C2-modified PNAs bearing an arginine side-chain were used, the latter showing higher sequence specificity. DNA extracted from leaves of three different cultivars (Ogliarola leccese, Canino and Frantoio) could be easily discriminated using a microarray with unmodified PNA probes, whereas discrimination of DNA from oil samples was more challenging, and could be obtained only by using chiral PNA probes. PMID:22772038

Effects of suspended titanium dioxide nanoparticles on cake layer formation in submerged membrane bioreactor.

PubMed

Zhou, Lijie; Zhang, Zhiqiang; Xia, Siqing; Jiang, Wei; Ye, Biao; Xu, Xiaoyin; Gu, Zaoli; Guo, Wenshan; Ngo, Huu-Hao; Meng, Xiangzhou; Fan, Jinhong; Zhao, Jianfu

2014-01-01

Effects of the suspended titanium dioxide nanoparticles (TiO2 NPs, 50 mg/L) on the cake layer formation in a submerged MBR were systematically investigated. With nanometer sizes, TiO2 NPs were found to aggravate membrane pore blocking but postpone cake layer fouling. TiO2 NPs showed obvious effects on the structure and the distribution of the organic and the inorganic compounds in cake layer. Concentrations of fatty acids and cholesterol in the cake layer increased due to the acute response of bacteria to the toxicity of TiO2 NPs. Line-analysis and dot map of energy-dispersive X-ray were also carried out. Since TiO2 NPs inhibited the interactions between the inorganic and the organic compounds, the inorganic compounds (especially SiO2) were prevented from depositing onto the membrane surface. Thus, the postponed cake layer fouling was due to the changing features of the complexes on the membrane surface caused by TiO2 NPs. Copyright © 2013 Elsevier Ltd. All rights reserved.

Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products.

PubMed

Chavan, J K; Shinde, V S; Kadam, S S

1991-07-01

Expeller pressed partially defatted peanut cake obtained from skin-free kernels was used as graded supplements in the preparation of breads, sweet buns, cupcakes and yeast-raised doughnuts. Incorporation of cake meal lowered the specific volume and sensory properties, but improved the fresh weight, water holding capacity and protein content of the products. The products containing 10% peanut cake meal were found to be acceptable.

Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.

PubMed

Majzoobi, Mahsa; Mohammadi, Mahshid; Mesbahi, Gholamreza; Farahnaky, Asgar

2018-02-20

Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A; as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical. However, other physical properties including baking weight loss, height, volume, crust color, and texture were similar to those of the control. Higher levels of replacement (75% and 100%) resulted in remarkable loss of different quality attributes. These samples showed higher water activity and baking loss, lower volume, harder texture, darker color, and highly asymmetrical shape. Thus, successful reduction of both fat and sucrose in cakes is possible by using inulin and Reb A at replacement levels no more than 50%. Customers' demand for healthy and yet tasty and high-quality foods is increasing around the world. Therefore, finding applicable and safe methods to produce such products is of great interest in the food manufacturing to satisfy customers. Health conscious customers avoid consumption of cakes because it contains high sucrose and fat content. Many studies have been performed to reduce either fat or sucrose content, while a few studies are available to show the reduction of both fat and sucrose in the same product. This study indicates the results of an applicable method to reduce fat and sucrose content of cakes simultaneously. Using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) up to 50% of sucrose and fat content of cakes were reduced and the resulting cake had very similar physical properties to

Extraction, composition and functional properties of pennycress (Thlaspi arvense L.) press cake protein

USDA-ARS?s Scientific Manuscript database

This study compared two methods for extracting the protein in pennycress (Thlaspi arvense L.) press cake and determined the composition and functional properties of the protein products. Proteins in pennycress press cake were extracted by using the conventional alkali solubilization-acid precipitati...

Puffing of okara/rice blends using a rice cake machine.

PubMed

Xie, M; Huff, H; Hsieh, F; Mustapha, A

2008-10-01

Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the strands obtained from extruding a mixture of dried okara and rice flour (3:2, w/w) with a twin-screw extruder. Okara pellets and parboiled rice were blended in 4 ratios, 90:10, 70:30, 40:60, and 0:100 (w/w), and tempered to 14% and 17% moisture. The blends were puffed at 221, 232, and 243 degrees C for 4, 5, or 6 s. The okara/rice cakes were evaluated for specific volume (SPV), texture, color, and percent weight loss after tumbling. Overall, the decrease in okara content and increase in moisture, heating temperature and time led to greater specific volume (SPV) and hardness, lighter color, and lower percent weight loss after tumbling. The consumer tests indicated that the okara/rice cake containing 70% okara pellets was preferred and the 90% one was liked the least. The possible drivers of liking for the puffed okara/rice cakes could be the okara content, hardness, SPV, bright color, and percent weight loss after tumbling.

Factors causing PAC cake fouling in PAC-MF (powdered activated carbon-microfiltration) water treatment systems.

PubMed

Zhao, P; Takizawa, S; Katayama, H; Ohgaki, S

2005-01-01

Two pilot-scale powdered activated carbon-microfiltration (PAC-MF) reactors were operated using river water pretreated by a biofilter. A high permeate flux (4 m/d) was maintained in two reactors with different particle sizes of PAC. High concentration (20 g/L) in the PAC adsorption zone demonstrated 60-80% of organic removal rates. Analysis on the PAC cake fouling demonstrated that attached metal ions play more important role than organic matter attached on PAC to the increase of PAC cake resistance. Effects of factors which may cause PAC cake fouling in PAC-MF process were investigated and evaluated by batch experiments, further revealing that small particulates and metal ions in raw water impose prominent influence on the PAC cake layer formation. Fe (II) precipitates after being oxidized to Fe (III) during PAC adsorption and thus Fe(ll) colloids display more significant effect than other metal ions. At a high flux, PAC cake layer demonstrated a higher resistance with larger PAC due to association among colloids, metals and PAC particles, and easy migration of small particles in raw water into the void space in the PAC cake layer. Larger PAC possesses much more non-uniform particle size distribution and larger void space, making it easier for small colloids to migrate into the voids and for metal ions to associate with PAC particles by bridge effect, hence speeding up and intensifying the of PAC cake fouling on membrane surface.

Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat.

PubMed

Andrade, Francisca Joyce E T; de Albuquerque, Priscilla B S; de Seixas, José Roberto P C; Feitoza, George S; Barros Júnior, Wilson; Vicente, António A; Carneiro-da-Cunha, Maria das Graças

2018-04-25

Here we have proposed to evaluate potential replacers of fat in sponge cake formulations. Our investigation consisted initially of monitoring the physical-chemical changes in sponge cake batters caused by gradually replacing the vegetable fat/margarine of a control sample (standard sponge cake recipe) with galactomannan extracted from the seeds of Cassia grandis. Several samples were prepared where a 100% concentration of vegetable fat was substituted with galactomannan in different concentrations. We then compared both microscopic and macroscopic characteristics of pure fat cake batter formulations and formulations with controlled fat/galactomannan mixtures. At this first stage, rheometry and optical microscopy were employed to characterize the rheological features and air bubble distribution in the batters. In the second stage, the effects of fat substitution with galactomannan, now for the final baked cakes, were also monitored. Scanning electron microscopy (SEM) and standard sensorial tests were performed in order to correlate the final color, texture, and taste characteristics of the final sponge cake and those characteristics obtained initially for the batter. According to the statistical analysis of the data, a 75% fat replacement with galactomannan at only 1.0% concentration was achieved, while successfully maintaining surface microstructure, sensory acceptance, and rheological behavior similar to the original formulation containing only fat. Regarding vegetable fat substitution with galactomannan, our results allow us to conclude that rheometry and bubble distribution tests on the initial batters are useful indicators of the final cake quality.

Cake: a bioinformatics pipeline for the integrated analysis of somatic variants in cancer genomes

PubMed Central

Rashid, Mamunur; Robles-Espinoza, Carla Daniela; Rust, Alistair G.; Adams, David J.

2013-01-01

Summary: We have developed Cake, a bioinformatics software pipeline that integrates four publicly available somatic variant-calling algorithms to identify single nucleotide variants with higher sensitivity and accuracy than any one algorithm alone. Cake can be run on a high-performance computer cluster or used as a stand-alone application. Availabilty: Cake is open-source and is available from http://cakesomatic.sourceforge.net/ Contact: da1@sanger.ac.uk Supplementary Information: Supplementary data are available at Bioinformatics online. PMID:23803469

Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.

PubMed

Abhay Kumar, N; Prasada Rao, U J S; Jeyarani, T; Indrani, D

2017-10-01

The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl-2-lactylate, SSL (DSFSS) on the rheological, physico-sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fatty acid profile, and nutritional characteristics of eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity, hot and cold paste viscosities similar to the egg. Addition of DSFS, DSFSG, and DSFSS increased viscosity of eggless cake batter; cake volume and the overall quality score (OQS) of eggless cake. Among these, highest improvement in OQS was brought about by DSFSG. According to SDS-PAGE results, the improvement by DSFSG is due to crosslinking of wheat-soya-flax proteins similar to wheat-egg proteins crosslinking. The eggless cake with DSFSG was found to be rich in omega-3-fatty acid as it contained 0.6% of linolenic acid compared to 0.1% each of cake with egg and eggless cake. As eggs are significant source of cholesterol, there has been an increased interest in search of ingredients that can replace egg in cakes. Hence, recent trend in the baking industry is to produce eggless cake using a combination of different ingredients and additives. However, there is no scientific information on the interaction of non-egg protein with wheat protein in building up the structure and also to improve the nutritional quality with respect to protein and fatty acids profiles of eggless cake. The information generated on the use of combination of defatted soya flour and flax seed along with emulsifiers will be helpful for the commercial manufacture of omega-3-fatty acid rich eggless cake with desired quality attributes. © 2017 Wiley Periodicals, Inc.

Bioactive properties of faveleira (Cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing.

PubMed

Ribeiro, Penha Patrícia Cabral; Silva, Denise Maria de Lima E; Assis, Cristiane Fernandes de; Correia, Roberta Targino Pinto; Damasceno, Karla Suzanne Florentino da Silva Chaves

2017-01-01

To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic and flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Our work demonstrated that the faveleira seed oil has low acidity (0.78 ± 0.03% oleic acid) and peroxide value (1.13 ± 0.12 mEq/1000g), associated with the relevant concentration of linoleic acid (53.56%). It was observed that important phenolics (398.89 ± 6.34 mg EAG/100 g), especially flavonoids (29.81 ± 0.71 mg RE/g) remain in the press cake, which indicates that the by-product of the faveleira oilseed production constitutes a rich residual source of bioactive compounds. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ± 4.36 μM TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed.

Bioactive properties of faveleira (Cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing

PubMed Central

Silva, Denise Maria de Lima e; de Assis, Cristiane Fernandes; Correia, Roberta Targino Pinto; Damasceno, Karla Suzanne Florentino da Silva Chaves

2017-01-01

To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic and flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Our work demonstrated that the faveleira seed oil has low acidity (0.78 ± 0.03% oleic acid) and peroxide value (1.13 ± 0.12 mEq/1000g), associated with the relevant concentration of linoleic acid (53.56%). It was observed that important phenolics (398.89 ± 6.34 mg EAG/100 g), especially flavonoids (29.81 ± 0.71 mg RE/g) remain in the press cake, which indicates that the by-product of the faveleira oilseed production constitutes a rich residual source of bioactive compounds. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ± 4.36 μM TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed. PMID:28846740

Virgin Olive Oil and Hypertension.

PubMed

Lopez, Sergio; Bermudez, Beatriz; Montserrat-de la Paz, Sergio; Jaramillo, Sara; Abia, Rocio; Muriana, Francisco Jg

2016-01-01

The incidence of high blood pressure (BP) along with other cardiovascular (CV) risk factors on human health has been studied for many years. These studies have proven a link between unhealthy dietary habits and sedentary lifestyle with the onset of hypertension, which is a hallmark of CV and cerebrovascular diseases. The Mediterranean diet, declared by the UNESCO as an Intangible Cultural Heritage since 2013, is rich in vegetables, legumes, fruits and virgin olive oil. Thanks to its many beneficial effects, including those with regard to lowering BP, the Mediterranean diet may help people from modern countries to achieve a lower occurrence of CV disease. Data from human and animal studies have shown that the consumption of virgin olive oil shares most of the beneficial effects of the Mediterranean diet. Virgin olive oil is the only edible fat that can be consumed as a natural fruit product with no additives or preservatives, and contains a unique constellation of bioactive entities, namely oleic acid and minor constituents. In this review, we summarize what is known about the effects of virgin olive oil on hypertension.

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.

PubMed

Tarrega, Amparo; Quiles, Amparo; Morell, Pere; Fiszman, Susana; Hernando, Isabel

2017-02-22

Sponge cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different cakes was carried out, first using a check-all-that-apply (CATA) question then evaluating the consumers' likings using a hedonic scale. The consumers also completed a nutrition knowledge (NK) questionnaire that was used to classify them according to their NK level. The instrumental texture of the cakes was evaluated by the texture profile analysis (TPA) method. The consumers' response was not linked to their NK level, but it mainly depended on the importance they gave to the cakes' distinctive sensory characteristics. In general, liking increased for samples considered easy to chew, spongy, soft and sweet, and decreased for samples perceived as tasteless, dry or having a fruity or an odd flavor. The sponge cakes containing maltodextrin or wheat fiber, which mostly resembled a conventional cake, were the most liked in general. Those containing the other three fibers were rejected by part of the consumers, for being tasteless in the case of potato plus Plantago ovata fiber, for being dry and doughy in the case of apple fiber and for having an odd flavor in the case of blackcurrant fiber.

In vitro Fermentation, Digestion Kinetics and Methane Production of Oilseed Press Cakes from Biodiesel Production

PubMed Central

Olivares-Palma, S. M.; Meale, S. J.; Pereira, L. G. R.; Machado, F. S.; Carneiro, H.; Lopes, F. C. F.; Maurício, R. M.; Chaves, A. V.

2013-01-01

Following the extraction of oil for biodiesel production, oilseed press cakes are high in fat. As the dietary supplementation of fat is currently considered the most promising strategy of consistently depressing methanogenesis, it follows that oilseed press cakes may have a similar potential for CH4 abatement. As such, this study aimed to characterise the nutritive value of several oilseed press cakes, glycerine and soybean meal (SBM) and to examine their effects on in vitro ruminal fermentation, digestion kinetics and CH4 production. Moringa press oil seeds exhibited the greatest in sacco effective degradability (ED) of DM and CP (p<0.05). In vitro gas production (ml/g digested DM) was not affected (p = 0.70) by supplement at 48 h of incubation. In vitro DMD was increased with the supplementation of glycerine and SBM at all levels of inclusion. Moringa oilseed press cakes produced the lowest CH4 (mg/g digested DM) at 6 and 12 h of incubation (p<0.05). The findings suggest that moringa oilseed press cake at 400 g/kg DM has the greatest potential of the oilseed press cakes examined in this study, to reduce CH4 production, without adversely affecting nutrient degradability. PMID:25049890

Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.

PubMed

Rodríguez-García, Julia; Puig, Ana; Salvador, Ana; Hernando, Isabel

2012-02-01

The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P < 0.05) batter viscosity, giving heterogeneous bubbles size distributions as it was observed by light microscopy. Using confocal laser scanning microscopy the fat was observed to be located at the bubbles' interface, enabling an optimum crumb cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application:  In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006). © 2012 Institute of Food Technologists®

Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake.

PubMed

Jun, Yujin; Bae, In Young; Lee, Suyong; Lee, Hyeon Gyu

2014-02-01

Fibre-enriched materials (FEMs) obtained from preharvest dropped apple peels were utilised as a source of dietary fibre in baked cakes and their effects on the textural/nutritional qualities and starch digestibility (glucose release behaviour, starch digestion fraction, predicted glycaemic index) of the cakes were evaluated. When FEMs were incorporated into the cake formulation (3 g and 6 g of dietary fibre per serving (100 g)), the volume of the cakes seemed to be reduced and their texture become harder. However, 3 g of FEMs did not degrade the cake qualities. The use of FEMs in cakes significantly reduced the levels of rapidly digestible starch and slowly digestible starch, while the levels of resistant starch increased. Additionally, the cake samples prepared with FEMs exhibited a lower predicted glycaemic index. This study may give rise to multi-functional bakery products with acceptable quality and low glycaemic index.

A novel method to quantify the adulteration of extra virgin olive oil with low-grade olive oils by UV-vis.

PubMed

Torrecilla, José S; Rojo, Ester; Domínguez, Juan C; Rodríguez, Francisco

2010-02-10

A simple and novel method to quantify adulterations of extra virgin olive oil (EVOO) with refined olive oil (ROO) and refined olive-pomace oil (ROPO) is described here. This method consists of calculating chaotic parameters (Lyapunov exponent, autocorrelation coefficients, and two fractal dimensions, CPs) from UV-vis scans of adulterated EVOO samples. These parameters have been successfully linearly correlated with the ROO or ROPO concentrations in 396 EVOO adulterated samples. By an external validation process, when the adulterating agent concentration is less than 10%, the integrated CPs/UV-vis model estimates the adulterant agent concentration with a mean correlation coefficient (estimated versus real concentration of low grade olive oil) greater than 0.97 and a mean square error of less than 1%. In light of these results, this detector is suitable not only to detect adulterations but also to measure impurities when, for instance, a higher grade olive oil is transferred to another storage tank in which lower grade olive oil was stored that had not been adequately cleaned.

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 1. Studies in rats.

PubMed

Fisher, N; Hutchinson, J B; Berry, R; Hardy, J; Ginocchio, A V

1983-08-01

Wistar rats were fed for 104 wk on cake-based diets in which the cake, prepared from unchlorinated flour, or flour treated with 1250 or 2500 ppm chlorine, formed 79% of the diet on a 12.6% moisture basis. A fourth group was fed stock diet 41B. No differences in appearance, health, behaviour or mortalities attributable to the flour treatment were observed. Female but not male mortalities were significantly higher for cake-fed rats than for those fed diet 41B. Dose-related haematological effects were seen at various stages in cake-fed rats. Dose-related increases in plasma alanine and aspartate aminotransferases were noted at 12 months in males but not in females, for whom all the values were elevated. A dose-related diminution in blood sugar at 12 months was seen only in females. A dose-related increase in urinary aspartate aminotransferase was seen only in males. Urinary N-acetylglucosaminidase activity per mg creatinine did not differ significantly between groups. At post mortem a dose-related reduction in spleen weight was found in the females only. The lesions found were those expected in ageing rats, but were observed earlier in rats fed cake. Glomerulonephrosis affected rats fed cake more than those fed diet 41B. Cake diets promoted nephrocalcinosis, unrelated to flour treatment. Increased splenic haematopoiesis occurred in about half of the females in the cake diet groups but less frequently in males or in rats fed diet 41B. Tumours were mainly chromophobe adenomas of the pituitary, common in rats. Insulomas were seen in two males in each of the groups fed on cake made from chlorinated flour, but an earlier form of this tumour was found in all cake groups and its incidence is thus regarded as unrelated to the flour treatment. The incidence of tumours of the reticuloendothelial system was not related to flour treatment. Covalent chlorine concentrations in the perirenal fat of the cake-fed rats were correlated with treatment levels, with values of 50-912 ppm in

Obituary: John P. Oliver (1939-2011)

NASA Astrophysics Data System (ADS)

Cohen, Howard

2011-12-01

John P. Oliver, an emeritus professor of astronomy at the University of Florida in Gainesville, passed away Thursday, February 10, 2011, after a courageous and long battle with renal cancer. He left behind memories of a life and career to envy. During his forty years of service to his profession and department, this unique astronomer distinguished himself as a research scientist and instrumentalist, creative software designer, gifted teacher and speaker, a vocal advocate of public outreach, and friend to all who knew him. Oliver was born in New Rochelle, New York, during late fall 1939 on November 24. His father, James P. Oliver, was a naval officer and his mother was the former Dorothy Armstrong Cambell. Oliver's early days were spent in various cities due to his father's military life but he eventually received a high school diploma from Princess Ann High School in Virginia. Oliver subsequently graduated with a bachelor of science degree in physics in 1963 from the prestigious Rensselaer Polytechnic Institute in Troy. Lick Observatory awarded him a graduate assistantship so he moved west to California where he met and, on November 2, 1963, married Barbara Kay McKenna, who became his lifelong love and partner. In California Oliver had the good fortune to work with several eminent astronomers. This included Albert E. Whifford, director of Lick Observatory and known for his work on interstellar reddening, and Merle F. Walker, an expert in photometry, who also helped establish Pluto's rotation period. His close relation with Lawrence H. Aller, one of the 20th century's memorable astronomers, known for his ability to combine observation, theory and education, and for his care and kindness, helped bind Oliver and astronomy together for life. Oliver would also join the technical staff of the Aerospace Corporation, become an acting director of the Pine Mountain Observatory (University of Oregon), and a research assistant at the University of California in Los Angeles

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

PubMed Central

Bonatsou, Stamatoula; Tassou, Chrysoula C.; Panagou, Efstathios Z.; Nychas, George-John E.

2017-01-01

Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food. PMID:28555038

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.

PubMed

Bonatsou, Stamatoula; Tassou, Chrysoula C; Panagou, Efstathios Z; Nychas, George-John E

2017-05-28

Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food.

Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.

PubMed

Olivero-David, Raul; Mena, Carmen; Pérez-Jimenez, M Angeles; Sastre, Blanca; Bastida, Sara; Márquez-Ruiz, Gloria; Sánchez-Muniz, Francisco J

2014-12-03

Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses.

7 CFR 932.9 - Packaged olives.

Code of Federal Regulations, 2011 CFR

2011-01-01

... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements... including the three distinct types, ripe, green ripe, and tree-ripened; or (b) olives, packed in brine, and which have been fermented and cured, otherwise known as green olives. ...

7 CFR 932.9 - Packaged olives.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements... including the three distinct types, ripe, green ripe, and tree-ripened; or (b) olives, packed in brine, and which have been fermented and cured, otherwise known as green olives. ...

Ethanol production from lignocellulosic byproducts of olive oil extraction.

PubMed

Ballesteros, I; Oliva, J M; Saez, F; Ballesteros, M

2001-01-01

The recent implementation of a new two-step centrifugation process for extracting olive oil in Spain has substantially reduced water consumption, thereby eliminating oil mill wastewater. However, a new high sugar content residue is still generated. In this work the two fractions present in the residue (olive pulp and fragmented stones) were assayed as substrate for ethanol production by the simultaneous saccharification and fermentation (SSF) process. Pretreatment of fragmented olive stones by sulfuric acid-catalyzed steam explosion was the most effective treatment for increasing enzymatic digestibility; however, a pretreatment step was not necessary to bioconvert the olive pulp into ethanol. The olive pulp and fragmented olive stones were tested by the SSF process using a fed-batch procedure. By adding the pulp three times at 24-h intervals, 76% of the theoretical SSF yield was obtained. Experiments with fed-batch pretreated olive stones provided SSF yields significantly lower than those obtained at standard SSF procedure. The preferred SSF conditions to obtain ethanol from olives stones (61% of theoretical yield) were 10% substrate and addition of cellulases at 15 filter paper units/g of substrate.

Prediction during language processing is a piece of cake--but only for skilled producers.

PubMed

Mani, Nivedita; Huettig, Falk

2012-08-01

Are there individual differences in children's prediction of upcoming linguistic input and what do these differences reflect? Using a variant of the preferential looking paradigm (Golinkoff, Hirsh-Pasek, Cauley, & Gordon, 1987), we found that, upon hearing a sentence like, "The boy eats a big cake," 2-year-olds fixate edible objects in a visual scene (a cake) soon after they hear the semantically constraining verb eats and prior to hearing the word cake. Importantly, children's prediction skills were significantly correlated with their productive vocabulary size-skilled producers (i.e., children with large production vocabularies) showed evidence of predicting upcoming linguistic input, while low producers did not. Furthermore, we found that children's prediction ability is tied specifically to their production skills and not to their comprehension skills. Prediction is really a piece of cake, but only for skilled producers.

Use of Olive Oil Industrial By-Product for Pasta Enrichment.

PubMed

Padalino, Lucia; D'Antuono, Isabella; Durante, Miriana; Conte, Amalia; Cardinali, Angela; Linsalata, Vito; Mita, Giovanni; Logrieco, Antonio F; Del Nobile, Matteo Alessandro

2018-04-16

During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste. Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% ( w / w ). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured. Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols. The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products.

The origin of aliphatic hydrocarbons in olive oil.

PubMed

Pineda, Manuel; Rojas, María; Gálvez-Valdivieso, Gregorio; Aguilar, Miguel

2017-11-01

There are many substances that can interfere with olive oil quality. Some of them are well characterized, but many others have an unknown origin. Saturated hydrocarbons make an extraordinary complex family of numerous molecules, some of them present naturally in vegetable oils. When major natural saturated hydrocarbons are analyzed by standard chromatographic methods, this complex mixture of saturated hydrocarbons appears as a hump in the chromatogram and is commonly named as unresolved complex mixture (UCM), whose origin remains unknown. In this work we studied the occurrence and the origin of aliphatic saturated hydrocarbons in olive oil. Hydrocarbons were analyzed in olive oil and along the industrial process of oil extraction. We also analyzed n-alkanes and the UCM fraction of hydrocarbons in leaf, fruit and oil from different varieties and different locations, and we also analyzed the soils at these locations. We conclude that the hydrocarbons present in olive oil do not necessarily have their origin in a contamination during olive oil elaboration; they seem to have a natural origin, as a result of olive tree metabolism and/or as the result of an intake and accumulation by the olive tree directly from the environment during its entire life cycle. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

In vitro starch digestion and cake quality: impact of the ratio of soluble and insoluble dietary fiber.

PubMed

Oh, Im Kyung; Bae, In Young; Lee, Hyeon Gyu

2014-02-01

The influence of the ratio of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) on the in vitro starch digestion, predicted glycemic index (pGI), and the physicochemical properties of fiber-enriched cakes were evaluated. The hydration and pasting properties were affected by the ratio of SDF and IDF. According to the increase of IDF ratio (SDF ratio reduction) in 3 g fiber-enriched cakes, slowly digestible starch (SDS) contents increased, while the rapidly digestible starch (RDS) contents decreased. The pGI values were significantly different with control in 3 g fiber-enriched cake containing more than 50% IDF contents (p<0.05). But the pGI values of 6g fiber-enriched cake samples were not significantly different by SDF and IDF ratio. With the exception of the SDF 100% cake, volume index, hardness, and color values of the fiber-enriched cakes increased according to reductions in the SDF ratio. The cakes containing 3 g of total dietary fiber (the same ratio of SDF and IDF) per serving were shown to have low pGI and acceptable quality attributes. Specially, total dietary fiber amount and IDF ratio are more effective than SDF ratio to lower the pGI value. Copyright © 2013 Elsevier B.V. All rights reserved.

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2013 CFR

2013-10-01

... and moisture combined; and (2) As far as practical, is free from flammable solvent. (b) This part does... maximum of 14 percent oil and moisture combined. (c) Before loading, the seed cake must be aged per the... barge a certificate from a competent testing laboratory stating the oil and moisture content of the seed...

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2012 CFR

2012-10-01

... and moisture combined; and (2) As far as practical, is free from flammable solvent. (b) This part does... maximum of 14 percent oil and moisture combined. (c) Before loading, the seed cake must be aged per the... barge a certificate from a competent testing laboratory stating the oil and moisture content of the seed...

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2014 CFR

2014-10-01

... and moisture combined; and (2) As far as practical, is free from flammable solvent. (b) This part does... maximum of 14 percent oil and moisture combined. (c) Before loading, the seed cake must be aged per the... barge a certificate from a competent testing laboratory stating the oil and moisture content of the seed...

Soil Properties and Olive Cultivar Determine the Structure and Diversity of Plant-Parasitic Nematode Communities Infesting Olive Orchards Soils in Southern Spain

PubMed Central

Palomares-Rius, Juan E.; Castillo, Pablo; Montes-Borrego, Miguel; Navas-Cortés, Juan A.; Landa, Blanca B.

2015-01-01

This work has studied for the first time the structure and diversity of plant-parasitic nematodes (PPNs) infesting olive orchard soils in a wide-region in Spain that included 92 locations. It aims at determining which agronomical or environmental factors associated to the olive orchards are the main drivers of the PPNs community structure and diversity. Classical morphological and morphometric identification methods were used to determine the frequency and densities of PPNs. Thirteen families, 34 genera and 77 species of PPNs were identified. The highest diversity was found in Helicotylenchus genus, with six species previously reported in Spain and with H. oleae being a first report. Neodolichorhynchus microphasmis and Diptenchus sp., Diphtherophora sp., and Discotylenchus sp., usually considered fungal feeders, were also reported for the first time associated to olive rhizosphere. PPNs abundance ranged from 66 to 16,288 individuals/500-cm3 of soil with Helicotylenchus digonicus being the most prevalent species, followed by Filenchus sp., Merlinius brevidens and Xiphinema pachtaicum. Nematode abundance and diversity indexes were influenced by olive cultivar, and orchard and soil management practices; while olive variety and soil texture were the main factors driving PPN community composition. Soil physicochemical properties and climatic characteristics most strongly associated to the PPN community composition included pH, sand content and exchangeable K, and maximum and minimum average temperature of the sampled locations. Our data suggests that there is a high diversity of PPNs associated to olive in Southern Spain that can exert different damage to olive roots depending on the olive variety and their abundance. Further analysis to determine the resistance levels of most common olive varieties to the prevalent PPNs in Spain will help to choose the most appropriate ones for the establishment of new plantations. This choice will take into consideration the specific

Eo-Ulrichian to Neo-Ulrichian views: The renaissance of "layer-cake stratigraphy"

USGS Publications Warehouse

Brett, Carlton E.; McLaughlin, P.I.; Baird, G.C.

2007-01-01

Classical notions of "layer-cake stratigraphy" have been denigrated as representing an antiquated "Neptunian" view of the geologic record with the American paleontologist-stratigrapher E.O. Ulrich vilified as its quintessential advocate. Some of the extreme "layer-cake" interpretations of E.O. Ulrich are demonstrably incorrect, especially where applied in marginal marine and terrestrial settings. However, close scrutiny of Ulrich's work suggests that the bulk was correct and demonstrated considerable insight for the time. Subsequent development of facies concepts revolutionized geologists' view of time-space relationships in stratigraphy, but rather than focusing on facies patterns within the established stratigraphic (layer-cake) frameworks many geologists in North America came to view strata as parts of diachronous facies mosaics. Recent advances in the development of event and sequence stratigraphic paradigms are beginning to swing the pendulum back the other way. Possible causes of "layer-cake" patterns are numerous and varied, including: (1) parallelism of depositional strike and outcrop belts, especially in foreland basins, (2) very widespread environmental belts developed in low-relief cratonic areas, (3) time-averaging homogenizes facies to a limited extent, resulting in a very subtle signature of lateral change, (4) condensed beds (hardgrounds, bone beds, ironstones, etc.) often form in responses to extrabasinal forces, thus they cross-cut facies, and (5) large events (i.e. hurricanes, floods, tsunamis, eruptions, etc.) are "over represented" in the rock record. A revised ("Neo-Ulrichian") layer-cake paradigm carries many of the original correct empirical observations of pattern, noted by Ulrich, recast in terms of event and sequence stratigraphy.

Use of Olive Oil Industrial By-Product for Pasta Enrichment

PubMed Central

Padalino, Lucia; Durante, Miriana; Conte, Amalia; Mita, Giovanni; Logrieco, Antonio F.; Del Nobile, Matteo Alessandro

2018-01-01

Background: During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. Objective: The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste. Methods: Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% (w/w). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured. Results: Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols. Conclusions: The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products. PMID:29659550

Simultaneous allergen inactivation and detoxification of castor bean cake by treatment with calcium compounds

PubMed Central

Fernandes, K.V.; Deus-de-Oliveira, N.; Godoy, M.G.; Guimarães, Z.A.S.; Nascimento, V.V.; de Melo, E.J.T.; Freire, D.M.G.; Dansa-Petretski, M.; Machado, O.L.T.

2012-01-01

Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin) and allergenic (2S albumin) proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 × 105 cells/well. Solid-state fermentation (SSF) and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH)2 or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained. PMID:22911344

Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

PubMed

Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh

2007-05-01

Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.

Plasma stability analysis using Consistent Automatic Kinetic Equilibrium reconstruction (CAKE)

NASA Astrophysics Data System (ADS)

Roelofs, Matthijs; Kolemen, Egemen; Eldon, David; Glasser, Alex; Meneghini, Orso; Smith, Sterling P.

2017-10-01

Presented here is the Consistent Automatic Kinetic Equilibrium (CAKE) code. CAKE is being developed to perform real-time kinetic equilibrium reconstruction, aiming to do a reconstruction in less than 100ms. This is achieved by taking, next to real-time Motional Stark Effect (MSE) and magnetics data, real-time Thomson Scattering (TS) and real-time Charge Exchange Recombination (CER, still in development) data in to account. Electron densities and temperature are determined by TS, while ion density and pressures are determined using CER. These form, together with the temperature and density of neutrals, the additional pressure constraints. Extra current constraints are imposed in the core by the MSE diagnostics. The pedestal current density is estimated using Sauters equation for the bootstrap current density. By comparing the behaviour of the ideal MHD perturbed potential energy (δW) and the linear stability index (Δ') of CAKE to magnetics-only reconstruction, it can be seen that the use of diagnostics to reconstruct the pedestal have a large effect on stability. Supported by U.S. DOE DE-SC0015878 and DE-FC02-04ER54698.

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.

PubMed

Diez-Sánchez, Elena; Llorca, Empar; Quiles, Amparo; Hernando, Isabel

2018-01-01

This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.

Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design.

PubMed

Rahmati, Nazanin Fatemeh; Mazaheri Tehrani, Mostafa

2014-09-01

Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS) were used to bake seven eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters (moisture loss, density, specific volume, volume index, contour, symmetry, color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and results were compared with those of control cake containing egg. Almost in all cases emulsifiers, compared to the control cake, changed properties of eggless cakes significantly. Regarding models of different response variables (except for some properties) and their high R(2) (99.51-100), it could be concluded that models obtained by mixture design were significantly fitted for the studied responses.

The ameliorative effects of virgin olive oil and olive leaf extract on amikacin-induced nephrotoxicity in the rat.

PubMed

Abdel-Gayoum, Abdelgayoum A; Al-Hassan, Abdelrahman A; Ginawi, Ibrahim A; Alshankyty, Ibraheem M

2015-01-01

Amikacin is an important antibiotic, and its use is limited because of the induced nephrotoxicity. Thus, search for natural and synthetic agents that can moderate amikacin toxicity never stopped. The present study aims to investigate the possible ameliorative effects of virgin olive oil and olive leaf extract against the amikacin-induced nephrotoxicity in rat. 48 rats were distributed into 6 groups: 1-Animals of control (C) group were injected intraperitoneally (ip) with saline, 2-(AK); injected ip with amikacin {300 mg/kg/day for 12days}, 3-(OO) group: given olive oil {7 ml/kg/day for 16days}, 4-(OOAK) group: given olive oil as in OO and amikacin for 12days, 5-(OL) group: given olive leaf extract {50 mg/kg/day for 16days}, 6-(OLAK) group: given leaf extract as in OL and amikacin for 12days. Animals were fasted and sacrificed. Serum was used for biochemical analysis and kidneys for histopathology. Serum urea and creatinine were significantly ( P  < 0.001) elevated in AK, and significantly dropped in the OOAK and OLAK groups. Serum uric acid was reduced in AK by 45.29%. Kidneys from AK showed necrosis, whereas, those from OOAK and OLAK showed mild histology. The serum triglyceride was decreased by 17.8% in OL, by 37.02% in OOAK and by 31.48% in OLAK. The calculated amikacin effect showed a significant positive correlation with urea ( r  = 0.521, P  = 0.0004), and a negative correlation with uric acid ( r  = ⿿ 0.58, P  < 0.0001). The study confirmed nephrotoxicity of amikacin in rat which was ameliorated by virgin olive oil and by olive leaf extract. Amikacin did not cause dyslipidemia but reduced serum uric acid.

Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations.

PubMed

Trnka, Hjalte; Wu, Jian X; Van De Weert, Marco; Grohganz, Holger; Rantanen, Jukka

2013-12-01

Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance of the biosimilarity concept complicate the development phase of safe and cost-effective drug products. To streamline the development phase and to make high-throughput formulation screening possible, efficient solutions for analyzing critical quality attributes such as cake quality with minimal material consumption are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for extracting critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed fuzzy logic-based system was found to give comparable quality scores with visual evaluation, making high-throughput classification of cake quality possible. © 2013 Wiley Periodicals, Inc. and the American Pharmacists Association.

Toxic effects of chlorinated cake flour in rats.

PubMed

Cunningham, H M; Lawrence, G A; Tryphonas, L

1977-05-01

Four experiments were conducted using weanling Wistar rats to determine whether chlorinated cake flour or its constituents were toxic. Levels of 0.2 and 1.0% chlorine added to unbleached cake flour significantly (p less than 0.01) reduced growth rate by 20.7 and 85.2% and increased liver weight relative to body weight by 16.7 and 25.3%, respectively. Lipids extracted from flour chlorinated at the same levels had similar effects. Rat chow diets containing 0.2 and 0.6% chlorine in the form of chlorinated wheat gluten reduced growth rate and increased liver weight as a percentage of body weight. A rat chow diet containing 0.2% chlorine as chlorinated flour lipids increased absolute liver weight by 40%, kidney by 20%, and heart by 10% compared to pair-fed controls.

Performance of hardwoods planted with autumn olive after removing prior cover

Treesearch

Felix, Jr. Ponder

1993-01-01

White ash, white oak, and black walnut were planted with and without autumn olive on a site previously occupied by a 10-year-old stand of autumn olive. Seven years later, height, diameter, and foliar nitrogen were significantly greater in plots with autumn olive than in plots without autumn olive. White oak in plots previously occupied by autumn olive were larger in...

Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal.

PubMed

Silva, T M; de Medeiros, A N; Oliveira, R L; Gonzaga Neto, S; Queiroga, R de C R do E; Ribeiro, R D X; Leão, A G; Bezerra, L R

2016-07-01

This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consisting of corn bran, soybean meal, and mineral premix. Peanut cake was substituted for soybean meal at levels of 0.0, 33.33, 66.67, and 100%. Biometric and carcass morphometric measurements of crossbred Boer goats were not affected by replacing soybean meal with peanut cake in the diet. There was no influence of the replacement of soybean meal with peanut cake on weight at slaughter ( = 0.28), HCW ( = 0.26), cold carcass weight ( = 0.23), noncarcass components of weight ( = 0.71), or muscularity index values ( = 0.11). However, regression equations indicated that there would be a reduction of 18 and 11% for loin eye area and muscle:bone ratio, respectively, between the treatment without peanut cake and the treatment with total soybean meal replacement. The weights and yields of the commercial cuts were not affected ( > 0.05) by replacing soybean meal with peanut cake in the diet. Replacing soybean meal with peanut cake did not affect the pH ( = 0.79), color index ( > 0.05), and chemical composition ( > 0.05) of the meat (). However, a quadratic trend for the ash content was observed with peanut cake inclusion in the diet ( = 0.09). Peanut cake inclusion in the diet did not affect the concentrations of the sum of SFA ( = 0.29), the sum of unsaturated fatty acids (UFA; = 0.29), or the sum of PUFA ( = 0.97) or the SFA:UFA ratio ( = 0.23) in goat meat. However, there was a linear decrease ( = 0.01) in the sum of odd-chain fatty acids in the meat with increasing peanut cake in the diet. Soybean meal replacement with peanut cake did not affect the n-6:n-3 ratio ( = 0.13) or the

Bioactivity of Olive Oil Phenols in Neuroprotection

PubMed Central

Angeloni, Cristina; Barbalace, Maria Cristina

2017-01-01

Neurological disorders such as stroke, Alzheimer’s and Parkinson’s diseases are associated with high morbidity and mortality, and few or no effective options are available for their treatment. These disorders share common pathological characteristics like the induction of oxidative stress, abnormal protein aggregation, perturbed Ca2+ homeostasis, excitotoxicity, inflammation and apoptosis. A large body of evidence supports the beneficial effects of the Mediterranean diet in preventing neurodegeneration. As the Mediterranean diet is characterized by a high consumption of extra-virgin olive oil it has been hypothesized that olive oil, and in particular its phenols, could be responsible for the beneficial effect of the Mediterranean diet. This review provides an updated vision of the beneficial properties of olive oil and olive oil phenols in preventing/counteracting both acute and chronic neurodegenerative diseases. PMID:29068387

Monitoring the crystallization of starch and lipid components of the cake crumb during staling.

PubMed

Hesso, N; Le-Bail, A; Loisel, C; Chevallier, S; Pontoire, B; Queveau, D; Le-Bail, P

2015-11-20

Cake staling is a complex problem which has still not been fully understood. Starch polymers retrogradation, which is linked to biopolymers recrystallisation, is the most important factor affecting cake firmness in addition to water migration and fat crystallization. In this study, the effect of storage temperatures of 4°C and 20°C on starch retrogradation and fat recrystallization was investigated. Starch retrogradation can be tracked through changes in crystalline structure via X-rays diffraction as well as through melting of crystals via calorimetry. These techniques have been coupled to study the different phenomena occurring during staling. The results revealed that the storage of cakes at 20°C for 25 days showed more starch polymer retrogradation and more intense fat recrystallization in the β form than at 4°C. Consequently, the staling was delayed when a low storage temperature like 4°C was used, which is recommended to retain high quality cakes during storage. Copyright © 2015 Elsevier Ltd. All rights reserved.

Problems and agricultural solutions in olive groves

NASA Astrophysics Data System (ADS)

Lozano-García, Beatriz; Parras-Alcántara, Luis

2017-04-01

The most important and extensive crops in the Mediterranean area are olive groves. Within the last 50 years, the surface occupied by olive groves has progressively increased in Spain including more complex topographies, poorer soils and worse climatic conditions. This situation has caused serious problems based on the losses of soil, nutrients and soil quality among others (Lozano-García and Parras-Alcántara, 2014). Therefore, alternative practices that avoid soil erosion and soil degradation must be considered. As a consequence, farmers together with scientist are innovating by the development of different practices in olive groves in order to avoid these problems and to improve soil conditions. There is a huge range of new practices. Some of them are: i. alternative management techniques such as organic farming, no tillage and minimum tillage. These techniques have a positive impact in soils (Parras-Alcántara and Lozano-García, 2014; Fernández-Romero et al., 2016). ii. the addition of different substances on the soil. For example, oil mill by-products that are thus potentially useful as soil amendments since they are effective sources of organic matter and nitrogen, improve soil quality and alleviate the environmental and agronomic limitations of Mediterranean agricultural soils, even those under using conventional tillage (Lozano-García et al., 2011; Lozano-García and Parras-Alcántara, 2013). iii. the use of covers as secondary crops inside the olive grove. These offer secondary benefits derived from alternative crops and soil protection due to fact that in olive groves the main problem is the high quantity of bare surface. With this contribution we want to show the current situation in olive groves and how better results could be obtained when both trustworthy information is available and farmers and scientist work together. REFERENCES Fernández-Romero, M.L., Parras-Alcántara, L., Lozano-García, B., Clark, J.M., Collins, C.D. 2016. Soil quality

Nutritionally "Empty" but "Full" of Meanings: The Socio-Cultural Significance of Birthday Cakes in Four Early Childhood Settings

ERIC Educational Resources Information Center

Albon, Deborah

2015-01-01

This article examines the socio-cultural significance of birthday cakes with the purpose of reflecting upon birthday cake practices enacted in four early childhood settings in England. I argue that birthday cakes occupy an ambiguous place in early childhood practice: seen to be both "risky"--a term I problematise--"and"…

Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes.

PubMed

Baek, Eunjong; Kim, Hyojin; Choi, Hyejung; Yoon, Sun; Kim, Jeongho

2012-10-01

The antifungal activity of organic acids greatly improves the shelf life of bread and bakery products. However, little is known about the effect of lactic acid fermentation on fungal contamination in rice cakes. Here, we show that lactic acid fermentation in rice dough can greatly retard the growth of three fungal species when present in rice cakes, namely Cladosporium sp. YS1, Neurospora sp. YS3, and Penicillium crustosum YS2. The antifungal activity of the lactic acid bacteria against these fungi was much better than that of 0.3% calcium propionate. We found that organic acids including lactic and acetic acid, which are byproducts of lactic fermentation or can be artificially added, were the main antifungal substances. We also found that some Leuconostoc citreum and Weissella confusa strains could be good starter species for rice dough fermentation. These results imply that these lactic acid bacteria can be applicable to improve the preservation of rice cakes.

Mechanisms of action of phenolic compounds in olive.

PubMed

Rafehi, Haloom; Ververis, Katherine; Karagiannis, Tom C

2012-06-01

Olive oil, an oil rich in monounsaturated fatty acids (MUFCs) and minor constituents including phenolic compounds, is a major component of the Mediterranean diet. The potential health benefits of the Mediterranean diet were highlighted by the seminal Seven Countries Study, and more contemporary research has identified olive oil as a major element responsible for these effects. It is emerging that the phenolic compounds are the most likely candidates accounting for the cardioprotective and cancer preventative effects of extra virgin olive oil (EVOO). In particular, the phenolic compound, hydroxytyrosol has been identified as one of the most potent antioxidants found in olive oil. This review will briefly consider historical aspects of olive oil research and the biological properties of phenolic compounds in olive oil will be discussed. The focus of the discussion will be related to the mechanisms of action of hydroxytyrosol. Studies have demonstrated that hydroxytyrosol induces apoptosis and cell cycle arrest in cancer cells. Further, research has shown that hydroxytyrosol can prevent cardiovascular disease by reducing the expression of adhesion molecules on endothelial cells and preventing the oxidation of low-density lipoprotein (LDL). The molecular mechanisms accounting for these effects are reviewed.

Saltcedar and Russian Olive Control Demonstration Act Science Assessment

USGS Publications Warehouse

Shafroth, Patrick B.; Brown, Curtis A.; Merritt, David M.

2010-01-01

The primary intent of this document is to provide the science assessment called for under The Saltcedar and Russian Olive Control Demonstration Act of 2006 (Public Law 109-320; the Act). A secondary purpose is to provide a common background for applicants for prospective demonstration projects, should funds be appropriated for this second phase of the Act. This document synthesizes the state-of-the-science on the following topics: the distribution and abundance (extent) of saltcedar (Tamarix spp.) and Russian olive (Elaeagnus angustifolia) in the Western United States, potential for water savings associated with controlling saltcedar and Russian olive and the associated restoration of occupied sites, considerations related to wildlife use of saltcedar and Russian olive habitat or restored habitats, methods to control saltcedar and Russian olive, possible utilization of dead biomass following removal of saltcedar and Russian olive, and approaches and challenges associated with revegetation or restoration following control efforts. A concluding chapter discusses possible long-term management strategies, needs for additional study, potentially useful field demonstration projects, and a planning process for on-the-ground projects involving removal of saltcedar and Russian olive.

In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.

PubMed

Sánchez-Pardo, María Elena; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Necoechea-Mondragón, Hugo

2007-09-01

The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.

Mycotoxin Cocktail in the Samples of Oilseed Cake from Early Maturing Cotton Varieties Associated with Cattle Feeding Problems.

PubMed

Yunus, Agha W; Sulyok, Michael; Böhm, Josef

2015-06-12

Cottonseed cake in South East Asia has been associated with health issues in ruminants in the recent years. The present study was carried out to investigate the health issues associated with cottonseed cake feeding in dairy animals in Pakistan. All the cake samples were confirmed to be from early maturing cotton varieties (maturing prior to or during Monsoon). A survey of the resource persons indicated that the feeding problems with cottonseed cake appeared after 4-5 months of post-production storage. All the cake samples had heavy bacterial counts, and contaminated with over a dozen different fungal genera. Screening for toxins revealed co-contamination with toxic levels of nearly a dozen mycotoxins including aflatoxin B1 + B2 (556 to 5574 ppb), ochratoxin A + B (47 to 2335 ppb), cyclopiazonic acid (1090 to 6706 ppb), equisetin (2226 to 12672 ppb), rubrofusarin (81 to 1125), tenuazonic acid (549 to 9882 ppb), 3-nitropropionic acid (111 to 1032 ppb), and citrinin (29 to 359 ppb). Two buffalo calves in a diagnostic feed trial also showed signs of complex toxicity. These results indicate that inappropriate processing and storage of the cake, in the typical conditions of the subcontinent, could be the main contributory factors regarding the low quality of cottonseed cake.

Response of Psyttalia humilis (Hymenoptera: Braconidae) to olive fruit fly (Diptera: Tephritidae) and conditions in California olive orchards

USDA-ARS?s Scientific Manuscript database

The larval parasitoid, Psyttalia cf. concolor (Szépligeti), reared on Mediterranean fruit fly, Ceratitis capitata (Weidemann), by the USDA-APHIS, PPQ, Guatemala City, Guatemala, was imported into California for biological control of olive fruit fly, Bactrocera oleae (Gmelin), in olives, Olea europae...

Sorting Olive Batches for the Milling Process Using Image Processing

PubMed Central

Puerto, Daniel Aguilera; Martínez Gila, Diego Manuel; Gámez García, Javier; Gómez Ortega, Juan

2015-01-01

The quality of virgin olive oil obtained in the milling process is directly bound to the characteristics of the olives. Hence, the correct classification of the different incoming olive batches is crucial to reach the maximum quality of the oil. The aim of this work is to provide an automatic inspection system, based on computer vision, and to classify automatically different batches of olives entering the milling process. The classification is based on the differentiation between ground and tree olives. For this purpose, three different species have been studied (Picudo, Picual and Hojiblanco). The samples have been obtained by picking the olives directly from the tree or from the ground. The feature vector of the samples has been obtained on the basis of the olive image histograms. Moreover, different image preprocessing has been employed, and two classification techniques have been used: these are discriminant analysis and neural networks. The proposed methodology has been validated successfully, obtaining good classification results. PMID:26147729

Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.

PubMed

de Gouvêa, Ana Al; Oliveira, Ronaldo L; Leão, André G; Assis, Dallyson Yc; Bezerra, Leilson R; Nascimento Júnior, Nilton G; Trajano, Jaqueline S; Pereira, Elzania S

2016-08-01

Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet. Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance. Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Isothermal microwave and microwave-convection drying of olive pomace

USDA-ARS?s Scientific Manuscript database

Olive pomace is the residue produced when olives are pressed for oil. Valuable polyphenolic compounds can be extracted from olive pomace, but this material is more than 60% water (wet basis) and thus costly to transport and process in its original, wet form. The objective of this study was thus to ...

Characterization of Libyan olive, olea europaea L., cultivars using morpholigical data

USDA-ARS?s Scientific Manuscript database

Olive (Olea europaea L.) consumption and production are important socially and economically in Libya. Olive cultivars that are adapted to local conditions produce olives that have high quality and quantities of oil. Many of the important Libyan olive cultivars were included in this research. One goa...

A kinetic study on sesame cake protein hydrolysis by Alcalase.

PubMed

Demirhan, Elçin; Apar, Dilek Kılıç; Özbek, Belma

2011-01-01

In the present study, the hydrolysis of sesame cake protein was performed by Alcalase, a bacterial protease produced by Bacillus licheniformis, to investigate the reaction kinetics of sesame cake hydrolysis and to determine decay and product inhibition effects for Alcalase. The reactions were carried out for 10 min in 0.1 L of aqueous solutions containing 10, 15, 20, 25, and 30 g protein/L at various temperature and pH values. To determine decay and product inhibition effects for Alcalase, a series of inhibition experiments were conducted with the addition of various amounts of hydrolysate. The reaction kinetics was investigated by initial rate approach. The initial reaction rates were determined from the slopes of the linear models that fitted to the experimental data. The kinetic parameters, K(m) and V(max), were estimated as 41.17 g/L and 9.24 meqv/L x min. The Lineweaver-Burk plots showed that the type of inhibition for Alcalase determined as uncompetitive, and the inhibition constant, K(i), was estimated as 38.24% (hydrolysate/substrate mixture). Practical Application: Plant proteins are increasingly being used as an alternative to proteins from animal sources to perform functional roles in food formulation. Knowledge of the kinetics of the hydrolysis reaction is essential for the optimization of enzymatic protein hydrolysis and for increasing the utilization of plant proteins in food products. Therefore, in the present study, the hydrolysis of sesame cake protein was performed by Alcalase, a bacterial protease produced by B. licheniformis, to investigate the reaction kinetics of sesame cake hydrolysis and to determine decay and product inhibition effects for Alcalase.

7 CFR 932.109 - Canned ripe olives of the tree-ripened type.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Canned ripe olives of the tree-ripened type. 932.109... OLIVES GROWN IN CALIFORNIA Rules and Regulations § 932.109 Canned ripe olives of the tree-ripened type. (a) Canned ripe olives of the tree-ripened type means packaged olives, not oxidized in processing...

7 CFR 932.109 - Canned ripe olives of the tree-ripened type.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 8 2014-01-01 2014-01-01 false Canned ripe olives of the tree-ripened type. 932.109... OLIVES GROWN IN CALIFORNIA Rules and Regulations § 932.109 Canned ripe olives of the tree-ripened type. (a) Canned ripe olives of the tree-ripened type means packaged olives, not oxidized in processing...

7 CFR 932.109 - Canned ripe olives of the tree-ripened type.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 8 2012-01-01 2012-01-01 false Canned ripe olives of the tree-ripened type. 932.109... OLIVES GROWN IN CALIFORNIA Rules and Regulations § 932.109 Canned ripe olives of the tree-ripened type. (a) Canned ripe olives of the tree-ripened type means packaged olives, not oxidized in processing...

7 CFR 932.109 - Canned ripe olives of the tree-ripened type.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 8 2011-01-01 2011-01-01 false Canned ripe olives of the tree-ripened type. 932.109... OLIVES GROWN IN CALIFORNIA Rules and Regulations § 932.109 Canned ripe olives of the tree-ripened type. (a) Canned ripe olives of the tree-ripened type means packaged olives, not oxidized in processing...

7 CFR 932.109 - Canned ripe olives of the tree-ripened type.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 8 2013-01-01 2013-01-01 false Canned ripe olives of the tree-ripened type. 932.109... OLIVES GROWN IN CALIFORNIA Rules and Regulations § 932.109 Canned ripe olives of the tree-ripened type. (a) Canned ripe olives of the tree-ripened type means packaged olives, not oxidized in processing...

Nutrigenomics of extra-virgin olive oil: A review.

PubMed

Piroddi, Marta; Albini, Adriana; Fabiani, Roberto; Giovannelli, Lisa; Luceri, Cristina; Natella, Fausta; Rosignoli, Patrizia; Rossi, Teresa; Taticchi, Agnese; Servili, Maurizio; Galli, Francesco

2017-01-02

Nutrigenomics data on the functional components of olive oil are still sparse, but rapidly increasing. Olive oil is the main source of fat and health-promoting component of the Mediterranean diet. Positive effects have been observed on genes involved in the pathobiology of most prevalent age- and lifestyle-related human conditions, such as cancer, cardiovascular disease and neurodegeneration. Other effects on health-promoting genes have been identified for bioactive components of olives and olive leafs. Omics technologies are offering unique opportunities to identify nutritional and health biomarkers associated with these gene responses, the use of which in personalized and even predictive protocols of investigation, is a main breakthrough in modern medicine and nutrition. Gene regulation properties of the functional components of olive oil, such as oleic acid, biophenols and vitamin E, point to a role for these molecules as natural homeostatic and even hormetic factors with applications as prevention agents in conditions of premature and pathologic aging. Therapeutic applications can be foreseen in conditions of chronic inflammation, and particularly in cancer, which will be discussed in detail in this review paper as major clinical target of nutritional interventions with olive oil and its functional components. © 2016 BioFactors, 43(1):17-41, 2017. © 2016 International Union of Biochemistry and Molecular Biology.

Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter.

PubMed

Srivastava, Yashi; Semwal, Anil Dutt

2015-12-01

Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G') and viscous modulus (G") both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.

The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake.

PubMed

Khalil, A H

1998-01-01

Physical and sensory characteristics of cakes prepared with either the carbohydrate-based fat replacers N-Flate, Paselli MD 10 and Litesse (0, 25, 50 and 75% of fat weight) or fat replacers plus emulsifier (mono- and diglycerides; 0 and 3% of flour weight) were studied. Specific gravity of the batter was significantly (p < or = 0.05) improved by using the carbohydrate-based fat replacers, especially at the 25 and 50% replacement levels. The combination of the emulsifier with either Paselli MD 10 or Litesse also enhanced the specific gravity. Cakes prepared with fat replacers at the 25 and 50% levels had higher volumes, specific volume and standing heights than those of the control. Cakes prepared with fat replacers at the 25, 50 and 75% levels were more compressible than the control. Cakes prepared with Paselli MD 10 had the highest volumes, specific volume, standing heights and compressibilities. Incorporation of emulsifier with fat replacers improved cake volumes, standing heights and compressibilities. Cakes prepared with fat replacers exhibited higher crust and crumb color values compared to the control. Cakes prepared with 25 or 50% fat replacers had higher mean scores for flavor, softness and eating quality than the control. Incorporation of emulsifier with fat replacers did not affect the crust color, crumb color and flavor, but significantly (p < or = 0.05) improved softness and eating quality.

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

PubMed

Blana, Vasiliki A; Grounta, Athena; Tassou, Chrysoula C; Nychas, George-John E; Panagou, Efstathios Z

2014-04-01

The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermentation of cv. Halkidiki green olives. Fermentation was undertaken at room temperature in two different initial salt concentrations (8% and 10%, w/v, NaCl) in the brines. The strains were inoculated as single and combined cultures and the dynamics of their population on the surface of olives was monitored for a period of 114 days. The survival of inoculated strains on olives was determined using Pulsed Field Gel Electrophoresis (PFGE). Both probiotic strains successfully colonized the olive surface at populations ranged from 6.0 to 7.0 log CFU/g throughout fermentation. PFGE analysis revealed that L. pentosus B281 presented higher colonization in both salt levels at the end of fermentation (81.2% and 93.3% in 8% and 10% NaCl brines, respectively). For L. plantarum B282 a high survival rate (83.3%) was observed in 8% NaCl brines, but in 10% NaCl the strain could not colonize the surface of olives. L. pentosus B281 also dominated over L. plantarum B282 in inoculated fermentations when the two strains were used as combined culture. The biochemical profile (pH, organic acids, volatile compounds) attained during fermentation and the sensory analysis of the final product indicated a typical lactic acid fermentation process of green olives. Copyright © 2013 Elsevier Ltd. All rights reserved.

Cardioprotective and neuroprotective roles of oleuropein in olive

PubMed Central

Omar, Syed Haris

2010-01-01

Traditional diets of people living in the Mediterranean basin are, among other components, very rich in extra-virgin olive oil, the most typical source of visible fat. Olive is a priceless source of monounsaturated and di-unsaturated fatty acids, polyphenolic antioxidants and vitamins. Oleuropein is the main glycoside in olives and is responsible for the bitter taste of immature and unprocessed olives. Chemically, oleuropein is the ester of elenolic acid and 3,4-dihydroxyphenyl ethanol, which possesses beneficial effects on human health, such as antioxidant, antiatherogenic, anti-cancer, anti-inflammatory and antimicrobial properties. The phenolic fraction extracted from the leaves of the olive tree, which contains significant amounts of oleuropein, prevents lipoprotein oxidation. In addition, oleuropein has shown cardioprotective effect against acute adriamycin cardiotoxicity and an anti-ischemic and hypolipidemic activities. Recently, oleuropein has shown neuroprotection by forming a non-covalent complex with the Aβ peptide, which is a key hallmark of several degenerative diseases like Alzheimer and Parkinson. Thus, a large mass of research has been accumulating in the area of olive oil, in the attempt to provide evidence for the health benefits of olive oil consumption and to scientifically support the widespread adoption of traditional Mediterranean diet as a model of healthy eating. These results provide a molecular basis for some of the benefits potentially coming from oleuropein consumption and pave the way to further studies on the possible pharmacological use of oleuropein to prevent or to slow down the cardiovascular and neurodegenerative diseases. PMID:23964170

Effects of feeding camelina cake to weaned pigs on safety, growth performance, and fatty acid composition of pork.

PubMed

Smit, M N; Beltranena, E

2017-06-01

Feeding cake with remaining oil contributes dietary energy (fat) in addition to protein (AA) and may provide an opportunity to enrich the n-3 fatty acid content of pork. Information regarding safety, growth performance, and efficacy of feeding camelina cake to pigs is limited. We therefore evaluated the effects of camelina cake inclusion in pig nursery diets. In total, 192 pigs (9.4 kg BW) were randomly allocated by sex to 48 pens, 2 heavy and 2 light pigs per pen. Pigs were fed 1 of 4 wheat-based diets including camelina cake (0%, 6%, 12%, or 18%; variety Celine) replacing soybean meal for 4 wk. Individual pigs, pen feed added, and orts were weighed weekly. Feces were collected on d 26 and 27. A blood sample was taken on d 29 from 24 pigs with the lowest BW/pen, which were then euthanized and necropsied. Gross pathological examination was conducted, and organ weights were measured. Samples of liver, back fat, belly fat, and jowl fat were collected for fatty acid analysis. Increasing dietary camelina cake inclusion linearly decreased ( 0.001) apparent total tract digestibility (ATTD) of DM, OM, GE and ash but did not affect ATTD of CP and P. For the entire trial (d 0 to 28), increasing camelina cake inclusion by 6% linearly decreased ( 0.001) ADFI by 74 g/d, ADG by 51 g/d, and BW by 0.8 kg but did not affect feed efficiency (G:F). Increasing camelina cake inclusion linearly increased ( 0.001) liver weight relative to BW, linearly decreased ( 0.050) kidney weight, but did not affect spleen, heart, and thyroid weights. Increasing camelina cake inclusion did not result in serological (large-animal standard panel, T3, and T4) or gross clinical (morphology) findings that might suggest toxicity. In liver, back fat, belly fat, and jowl fat, increasing dietary camelina cake inclusion linearly increased ( 0.050) total n-3 fatty acids and shorter-chain n-3 and n-6 fatty acids but did not increase docosahexaenoic acid (n-3) or arachidonic acid (n-6). In conclusion, feeding

Identification of leaf volatiles from olive (Olea europaea) and their possible role in the ovipositional preferences of olive fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae).

PubMed

Malheiro, Ricardo; Casal, Susana; Cunha, Sara C; Baptista, Paula; Pereira, José Alberto

2016-01-01

The olive fly, Bactrocera oleae (Rossi), is a monophagous pest that displays an oviposition preference among cultivars of olive (Olea europaea L.). To clarify the oviposition preference, the olive leaf volatiles of three olive cultivars (Cobrançosa, Madural and Verdeal Transmontana) were assessed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) at six different periods of olive fruit maturation and degrees of infestation. A total of 39 volatiles were identified, mainly esters and alcohols, with a minor percentage of aldehydes, ketones and terpenic compounds, including sesquiterpenes. At sampling dates with higher degrees of infestation, cv. Cobrançosa had, simultaneously, significantly lower infestation degrees and higher volatile amounts than the other two cultivars, with a probable deterrent effect for oviposition. The green leaf volatiles (GLVs) (Z)-3-hexen-1-ol and (Z)-3-hexen-1-ol acetate) were the main compounds identified in all cultivars, together with toluene. The abundance of GLVs decreased significantly throughout maturation, without significant differences among cultivars, while toluene showed a general increase and positive correlation with olive fly infestation levels. The results obtained could broaden our understanding of the roles of various types and amounts of olive volatiles in the environment, especially in olive fly host selection and cultivar preference. Copyright © 2015 Elsevier Ltd. All rights reserved.

Cake Flour Is Not Just Any Old White Powder: A Fun Take-Home Experiment

ERIC Educational Resources Information Center

McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin

2014-01-01

Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

PubMed

Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel

2017-06-01

Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

Oil cakes - a by-product of agriculture industry as a fortificant in bakery products.

PubMed

Behera, Satyabadi; Indumathi, K; Mahadevamma, S; Sudha, M L

2013-11-01

Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had protein and protein digestibility in the range of 42.7-50.5 and 71.3-76.8%, respectively. Polyphenols present in GNC and SBC were cholorogenic acid, syringic acid and p-coumaric acid. The number of bands separated in soybean meal was greater than the bands observed in GNC flour as seen in SDS-PAGE pattern, respectively. SEM of groundnut flour showed distension of protein bodies due to roasting of the oil cakes. The water absorption of wheat flour GNC blends decreased from 59.2 to 57.3% and increased in wheat flour SBC blends from 59.2 to 68.3% with an increase in oil cake from 0 to 20%. With increase in either GNC or SBC, the biscuits became harder. Addition of glycerol monostearate and sodium stearoyl lactylate in combination with 20% blend of GNC/SBC decreased the breaking strength values and increased the sensory parameters of the biscuits. Nutritionally rich biscuits were thus prepared by incorporating GNC/SBC.

The role of gluten in a pound cake system: A model approach based on gluten-starch blends.

PubMed

Wilderjans, Edith; Pareyt, Bram; Goesaert, Hans; Brijs, Kristof; Delcour, Jan A

2008-10-15

In order to evaluate the role of gluten in cake-making, gluten-starch (GS) blends with different ratios of gluten to starch were tested in a research pound cake formula. The viscosities of batters made from commercial GS blends in the otherwise standardised formula increased with their gluten content. High viscosities during heating provide the batters with the capacity to retain expanding air nuclei, and thereby led to desired product volumes. In line with the above, increasing gluten levels in the cake recipes led to a more extended oven spring period. Cakes with a starch content exceeding 92.5% in the GS blend suffered from substantial collapse during cooling. They had a coarse crumb with a solid gummy layer at the bottom. Image analysis showed statistical differences in numbers of cells per cm(2), cell to total area ratio and mean cell area (p<0.05). Both density and mean cell area were related to gluten level. Moreover, mean cell area and cell to total area ratio were the highest for cakes with the lowest density and highest gluten levels. Relative sodium dodecyl sulfate (SDS, 2.0%) buffer (pH 6.8) extractabilities of protein from cakes baked with the different GS blends decreased with gluten content and were strongly correlated with the intensity of collapse. Taken together, the results teach that protein gives the cakes resistance to collapse, resulting in desirable volumes and an optimal grain structure with uniform cell distribution. Copyright © 2008 Elsevier Ltd. All rights reserved.

49. EASTERN VIEW OF DORROLIVER VACUUM DRUM FILTER ASSEMBLY IN ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

49. EASTERN VIEW OF DORR-OLIVER VACUUM DRUM FILTER ASSEMBLY IN THE FILTER CAKE HOUSE. - U.S. Steel Duquesne Works, Basic Oxygen Steelmaking Plant, Along Monongahela River, Duquesne, Allegheny County, PA

Oleuropein in Olive and its Pharmacological Effects

PubMed Central

Omar, Syed Haris

2010-01-01

Olive from Olea europaea is native to the Mediterranean region and, both the oil and the fruit are some of the main components of the Mediterranean diet. The main active constituents of olive oil include oleic acid, phenolic constituents, and squalene. The main phenolic compounds, hydroxytyrosol and oleuropein, give extra-virgin olive oil its bitter, pungent taste. The present review focuses on recent works that have analyzed the relationship between the major phenolic compound oleuropein and its pharmacological activities including antioxidant, anti-inflammatory, anti-atherogenic, anti-cancer activities, antimicrobial activity, antiviral activity, hypolipidemic and hypoglycemic effect. PMID:21179340

Solid-State Treatment of Castor Cake Employing the Enzymatic Cocktail Produced from Pleurotus djamor Fungi.

PubMed

Sánchez-Cantú, Manuel; Ortiz-Moreno, Liliana; Ramos-Cassellis, María E; Marín-Castro, Marco; De la Cerna-Hernández, C

2018-06-01

In this work, the enzymatic cocktail produced by Pleurotus djamor fungi extracted at pH of 4.8 and 5.3 was employed for castor cake solid-state treatment. Proximal, X-ray powder diffraction and scanning electron microscopy analysis of the pristine castor cake were carried out. First, Pleurotus djamor stain was inoculated in castor cake for the enzymatic production and the enzymatic activity was determined. The maximum enzymatic activity was identified at days 14 (65.9 UI/gss) and 11 (140.3 UI/gss) for the enzymatic cocktail obtained at pH 5.3 and 4.8, respectively. Then, the enzymatic cocktail obtained at the highest enzymatic activity days was employed directly over castor cake. Lignin was degraded throughout incubation time achieving a 47 and 45% decrease for the cocktail produced at pH 4.8 and 5.3, correspondingly. These results were corroborated by the SEM and XRD analysis where a higher porosity and xylan degradation were perceived throughout the enzymatic treatment.

Fruit quality and olive leaf and stone addition affect Picual virgin olive oil triterpenic content.

PubMed

Allouche, Yosra; Uceda, Marino; Jiménez, Antonio; Aguilera, M Paz; Gaforio, José Juan; Beltrán, Gabriel

2009-10-14

The present research aimed to evaluate whether Picual virgin olive oil triterpenic compounds are affected by the addition of variable quantities of stones and leaves before processing or by fruit resting on the ground during 3 months. Results showed that stone addition did not influence triterpenic dialcohol content (uvaol and erythrodiol), whereas triterpenic acids (oleanolic and maslinic) increased significantly when 20 and 30% stones were added. Leaves added at 2% increased significantly oleanolic acid, maslinic acid, and erythrodiol content by 83, 41, and 36%, respectively. During fruit resting on the ground, olive oils showed no differences in uvaol content, a slight increase in erythrodiol, and a gradual increase in both oleanolic and maslinic acids, obtaining at the end of the experiment contents nearly 10- and 3-fold higher than control oils. These results confirm that olive oil triterpenic composition is modified by the factors analyzed.

Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake.

PubMed

Samapundo, S; Devlieghere, F; Vroman, A; Eeckhout, M

2016-11-21

The major objective of this study was to assess the antifungal activities of commercially available 'clean label' fermentates and their potential to replace the preservative function of sorbate and propionate in cake. This study was performed in two parts. In the first part of the study the inhibitory activities of selected fermentates - FA, FB, FC and FD - towards Aspergillus tritici and Aspergillus amstelodami were assessed as a function of pH (5.0-6.5) on malt extract agar (MEA). In the second part of the study, challenge, shelf-life and sensorial tests were used to determine the suitability of these fermentates to replace potassium sorbate and calcium propionate in quarter pound cake. All the fermentates evaluated in this study all had significant (p<0.05) inhibitory activities towards A. tritici and A. amstelodami within the recommended dosage range for application in bakery products. In all cases, the inhibitory activity of the fermentates increased with a decrease in the pH and an increase in concentration. FC was generally the most inhibitory whilst FD was the least inhibitory. Significant (p<0.05) synergistic interactions were determined to occur between the effects of pH and concentration for all fermentates evaluated in this study. The sensorial tests with FC showed that cakes produced with ≤1% FC (on basis of the batter) did not differ significantly (p>0.05) in flavour from the reference cake (0.5% calcium propionate and 0.54% potassium sorbate). However, the challenge and shelf-life tests showed that cakes produced with ≤1% FC were not as microbiologically shelf-stable as the reference cake, especially when sliced. Therefore, it can be concluded that whilst fermentates have appreciable antifungal effects, their use could potentially result in reduced shelf-stabilities. Robust challenge and shelf-life tests would be recommended before the marketing of cakes were propionate and/or sorbate has been replaced to ensure accurate shelf-lives are stated

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake.

PubMed

da Conceição Dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos

2017-06-01

The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake

PubMed Central

da Conceição dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos

2017-01-01

Objective The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Methods Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. Results The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). Conclusion The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake. PMID:27857029

Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

PubMed

Şakıyan, Özge

2015-05-01

The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.

Cardioprotective Effects of the Polyphenol Hydroxytyrosol from Olive Oil.

PubMed

Tejada, Silvia; Pinya, Samuel; Del Mar Bibiloni, Maria; Tur, Josep A; Pons, Antoni; Sureda, Antoni

2017-01-01

The Mediterranean diet includes olive oil as its primary source of fat. This diet is frequently associated to longevity and a lower incidence of chronic diseases due to its biological activities and health effects. Apart from oleic acid, olive oil contains many bioactive components including polyphenols that have been reported to exert antioxidant and anti-inflammatory activities. Polyphenols may almost in part be responsible for the protective effects against cardiovascular diseases associated with olive oil. To review and discuss the available literature on hydroxytyrosol effects as a cardioprotective agent. Moreover, we also discuss the chemistry, nutritional aspects and bioavailability of hydroxytyrosol. Hydroxytyrosol is one of the major phenolic compounds in olive oil and has demonstrated strong radical-scavenging properties. Several studies have been performed in order to look further into the effects of the polyphenol hydroxytyrosol in relation to cardiovascular events and illnesses in animal trials and in vitro. However, no clinical trials have focused on the specific action of hydroxytyrosol and cardiovascular diseases, although some are being undertaken to look at olive oil or olive leaf extract properties. Hydroxytyrosol from olive oil exerts antioxidant, anti-inflammatory, anti-platelet aggregation and ati-atherogenic activities in in vitro and animal models. However, its possible therapeutic use in humans requires additional clinical trials. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Co-composting of physic nut (Jatropha curcas) deoiled cake with rice straw and different animal dung.

PubMed

Das, Manab; Uppal, H S; Singh, Reena; Beri, Shanuja; Mohan, K S; Gupta, Vikas C; Adholeya, Alok

2011-06-01

To address the dispensing of this growing volume, a study on utilization of jatropha (Jatropha curcas) deoiled cake through compost production was carried out. The deoiled cake was composted with rice straw, four different animal dung (cow dung, buffalo dung, horse dung and goat dung) and hen droppings in different proportions followed by assessment, and comparison of biochemical characteristics among finished composts. Nutrient content in finished compost was within the desired level whereas metals such as copper, lead and nickel were much below the maximum allowable concentrations. Although a few finished material contained phorbol ester (0.12 mg/g), but it was far below the original level found in the deoiled cake. Such a study indicates that a huge volume of jatropha deoiled cake can be eliminated through composting. Copyright © 2011 Elsevier Ltd. All rights reserved.

The transcriptional response to the olive fruit fly (Bactrocera oleae) reveals extended differences between tolerant and susceptible olive (Olea europaea L.) varieties

PubMed Central

Grasso, Filomena; Coppola, Mariangela; Carbone, Fabrizio; Baldoni, Luciana; Alagna, Fiammetta; Perrotta, Gaetano; Pérez-Pulido, Antonio J.; Garonna, Antonio; Facella, Paolo; Daddiego, Loretta; Lopez, Loredana; Vitiello, Alessia; Rao, Rosa

2017-01-01

The olive fruit fly Bactrocera oleae (Diptera: Tephritidae) is the most devastating pest of cultivated olive (Olea europaea L.). Intraspecific variation in plant resistance to B. oleae has been described only at phenotypic level. In this work, we used a transcriptomic approach to study the molecular response to the olive fruit fly in two olive cultivars with contrasting level of susceptibility. Using next-generation pyrosequencing, we first generated a catalogue of more than 80,000 sequences expressed in drupes from approximately 700k reads. The assembled sequences were used to develop a microarray layout with over 60,000 olive-specific probes. The differential gene expression analysis between infested (i.e. with II or III instar larvae) and control drupes indicated a significant intraspecific variation between the more tolerant and susceptible cultivar. Around 2500 genes were differentially regulated in infested drupes of the tolerant variety. The GO annotation of the differentially expressed genes implies that the inducible resistance to the olive fruit fly involves a number of biological functions, cellular processes and metabolic pathways, including those with a known role in defence, oxidative stress responses, cellular structure, hormone signalling, and primary and secondary metabolism. The difference in the induced transcriptional changes between the cultivars suggests a strong genetic role in the olive inducible defence, which can ultimately lead to the discovery of factors associated with a higher level of tolerance to B. oleae. PMID:28797083

The transcriptional response to the olive fruit fly (Bactrocera oleae) reveals extended differences between tolerant and susceptible olive (Olea europaea L.) varieties.

PubMed

Grasso, Filomena; Coppola, Mariangela; Carbone, Fabrizio; Baldoni, Luciana; Alagna, Fiammetta; Perrotta, Gaetano; Pérez-Pulido, Antonio J; Garonna, Antonio; Facella, Paolo; Daddiego, Loretta; Lopez, Loredana; Vitiello, Alessia; Rao, Rosa; Corrado, Giandomenico

2017-01-01

The olive fruit fly Bactrocera oleae (Diptera: Tephritidae) is the most devastating pest of cultivated olive (Olea europaea L.). Intraspecific variation in plant resistance to B. oleae has been described only at phenotypic level. In this work, we used a transcriptomic approach to study the molecular response to the olive fruit fly in two olive cultivars with contrasting level of susceptibility. Using next-generation pyrosequencing, we first generated a catalogue of more than 80,000 sequences expressed in drupes from approximately 700k reads. The assembled sequences were used to develop a microarray layout with over 60,000 olive-specific probes. The differential gene expression analysis between infested (i.e. with II or III instar larvae) and control drupes indicated a significant intraspecific variation between the more tolerant and susceptible cultivar. Around 2500 genes were differentially regulated in infested drupes of the tolerant variety. The GO annotation of the differentially expressed genes implies that the inducible resistance to the olive fruit fly involves a number of biological functions, cellular processes and metabolic pathways, including those with a known role in defence, oxidative stress responses, cellular structure, hormone signalling, and primary and secondary metabolism. The difference in the induced transcriptional changes between the cultivars suggests a strong genetic role in the olive inducible defence, which can ultimately lead to the discovery of factors associated with a higher level of tolerance to B. oleae.

Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics.

PubMed

Lebesi, Dimitra M; Tzia, Constantina

2011-08-01

The staling of cakes enriched with untreated brans and endoxylanase-treated brans was evaluated by monitoring the changes in physicochemical, thermal, and sensorial properties of cakes during 7-d storage. Oat and rice bran were treated with different levels (0, 70, and 700 ppm) of an endoxylanase enzyme and added to cakes on 30% flour weight basis. Moisture losses, water activity, crumb firmness, starch retrogradation, and sensorial characteristics were used as staling indicators. Avrami-type equations were efficiently used for modeling the starch retrogradation kinetics, while linear models most adequately described crumb firming kinetics. Cake staling induced an increase in crumb firmness and enthalpy of amylopectin retrogradation, and a decrease in crumb moisture and sensory quality and acceptability scores of cakes. Oat bran-containing cakes better maintained their characteristics compared to the ones containing rice bran along the 7-d storage. Endoxylanase treatment of brans delayed the changes naturally induced during staling in crumb moisture content, amylopectin retrogradation enthalpy, and crumb firmness in the respective cakes. Deterioration of the sensorial characteristics was slower for the cakes containing endoxylanase-treated brans, as well. The level of endoxylanase treatment did not differentiate significantly (P < 0.05) any of the staling indicators. Overall, this study demonstrated that addition of endoxylanase-treated brans can result in cakes with improved nutritional characteristics and increased shelf life. The results of the study show the potential of using enzymes to modify underutilized food sources that can be properly incorporated in baked goods, improving their nutritional value, their quality characteristics, and providing longer shelf life. The developed procedure and results can be utilized by the bakery industry to make high fiber and low cost bakery products with improved sensorial characteristics that are appealing to the

Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes.

PubMed

Pozo-Bayón, Maria Angeles; Ruíz-Rodríguez, Alejandro; Pernin, Karine; Cayot, Nathalie

2007-02-21

The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography-olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compounds-some of them generated during baking and others added in the dough-were followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage.

SNP Discovery by Illumina-Based Transcriptome Sequencing of the Olive and the Genetic Characterization of Turkish Olive Genotypes Revealed by AFLP, SSR and SNP Markers

PubMed Central

Kaya, Hilal Betul; Cetin, Oznur; Kaya, Hulya; Sahin, Mustafa; Sefer, Filiz; Kahraman, Abdullah; Tanyolac, Bahattin

2013-01-01

Background The olive tree (Olea europaea L.) is a diploid (2n = 2x = 46) outcrossing species mainly grown in the Mediterranean area, where it is the most important oil-producing crop. Because of its economic, cultural and ecological importance, various DNA markers have been used in the olive to characterize and elucidate homonyms, synonyms and unknown accessions. However, a comprehensive characterization and a full sequence of its transcriptome are unavailable, leading to the importance of an efficient large-scale single nucleotide polymorphism (SNP) discovery in olive. The objectives of this study were (1) to discover olive SNPs using next-generation sequencing and to identify SNP primers for cultivar identification and (2) to characterize 96 olive genotypes originating from different regions of Turkey. Methodology/Principal Findings Next-generation sequencing technology was used with five distinct olive genotypes and generated cDNA, producing 126,542,413 reads using an Illumina Genome Analyzer IIx. Following quality and size trimming, the high-quality reads were assembled into 22,052 contigs with an average length of 1,321 bases and 45 singletons. The SNPs were filtered and 2,987 high-quality putative SNP primers were identified. The assembled sequences and singletons were subjected to BLAST similarity searches and annotated with a Gene Ontology identifier. To identify the 96 olive genotypes, these SNP primers were applied to the genotypes in combination with amplified fragment length polymorphism (AFLP) and simple sequence repeats (SSR) markers. Conclusions/Significance This study marks the highest number of SNP markers discovered to date from olive genotypes using transcriptome sequencing. The developed SNP markers will provide a useful source for molecular genetic studies, such as genetic diversity and characterization, high density quantitative trait locus (QTL) analysis, association mapping and map-based gene cloning in the olive. High levels of

Detoxification of Olive Mill Wastewater and Bioconversion of Olive Crop Residues into High-Value-Added Biomass by the Choice Edible Mushroom Hericium erinaceus.

PubMed

Koutrotsios, Georgios; Larou, Evangelia; Mountzouris, Konstantinos C; Zervakis, Georgios I

2016-09-01

Environmentally acceptable disposal of olive cultivation residues (e.g., olive prunings; olive pruning residues (OLPR)) and olive mill wastes is of paramount importance since they are generated in huge quantities within a short time. Moreover, olive mill wastewater (OMW) or sludge-like effluents ("alperujo"; two-phase olive mill waste (TPOMW)) are highly biotoxic. Hericium erinaceus is a white-rot fungus which produces choice edible mushrooms on substrates rich in lignocellulosics, and its suitability for the treatment of olive by-products was examined for the first time. Fungal growth resulted in a notable reduction of OMW's pollution parameters (i.e., 65 % decolorization, 47 % total phenolic reduction, and 52 % phytotoxicity decrease) and correlated with laccase and manganese peroxidase activities. Solid-state fermentation of various mixtures of OLPR, TPOMW, and beech sawdust (control) by H. erinaceus qualified OLPR in subsequent cultivation experiments, where it exhibited high mushroom yields and biological efficiency (31 %). Analyses of proximate composition and bioactive compound content revealed that mushrooms deriving from OLPR substrates showed significantly higher crude fat, total glucan, β-glucan, total phenolics, and ferric-reducing antioxidant potential values than the control. H. erinaceus demonstrated the potential to detoxify OMW and bioconvert OLPR into high-quality biomass, and hence, this fungus could be successfully exploited for the treatment of such by-products.

Effect of Food Waste Co-Digestion on Digestion, Dewatering, and Cake Quality.

PubMed

Higgins, Matthew; Rajagopalan, Ganesh; Miller, Andre; Brown, Jeffrey; Beightol, Steven

2017-01-01

  The objective of this study was to evaluate the effect of food waste addition on anaerobic digestion performance as well as downstream parameters including dewatering, cake quality, and filtrate quality. Laboratory-scale digesters were fed processed food waste at rates of 25%, 45%, and 65% increased chemical oxygen demand (COD) loading rates compared to a control fed only primary and secondary solids. The specific methane yield increased from 370 L CH4/kg VSadded for the control to 410, 440, and 470 L CH4/kg VSadded for the 25, 45, and 65% food waste addition, respectively. The cake solids after dewatering were all higher for the food waste digesters compared to the control, with the highest cake solids being measured for the 45% food-waste loading. Compared to the control digester, the biosolids odorant concentration increased for the lowest dose of food waste. Odorant concentrations were below detection for the highest food waste loading.

Toxic metals biosorption by Jatropha curcas deoiled cake: equilibrium and kinetic studies.

PubMed

Rawat, Anand P; Rawat, Monica; Rai, J P N

2013-08-01

The equilibrium sorption of Cr(VI) and Cu(II) from aqueous solution using Jatropha curcas deoiled cake, has been studied with respect to adsorbent dosage, contact time, pH, and initial metal concentration in batch mode experiments. Removal of Cu(II) by deoiled cake was greater than that of Cr(VI). The adsorbent chemical characteristics, studied by Fourier transform-infrared analysis, suggested that the presence of Cr(VI) and Cu(II) in the biomass influenced the bands corresponding to hydroxyl and carboxyl groups. Desorption studies revealed that maximum metals recovery was achieved by HNO3 followed by CH3COOH and HCl. The Freundlich isotherm model showed good fit to the equilibrium adsorption data. The adsorption kinetics followed the pseudo-second-order model, which provided the best correlation for the biosorption process, and suggested that J. curcas deoiled cake can be used as an efficient biosorbent over other commonly used sorbents for decontamination of Cr(VI)- and Cu(II)-containing wastewater.

Specification of a new de-stoner machine: evaluation of machining effects on olive paste's rheology and olive oil yield and quality.

PubMed

Romaniello, Roberto; Leone, Alessandro; Tamborrino, Antonia

2017-01-01

An industrial prototype of a partial de-stoner machine was specified, built and implemented in an industrial olive oil extraction plant. The partial de-stoner machine was compared to the traditional mechanical crusher to assess its quantitative and qualitative performance. The extraction efficiency of the olive oil extraction plant, olive oil quality, sensory evaluation and rheological aspects were investigated. The results indicate that by using the partial de-stoner machine the extraction plant did not show statistical differences with respect to the traditional mechanical crushing. Moreover, the partial de-stoner machine allowed recovery of 60% of olive pits and the oils obtained were characterised by more marked green fruitiness, flavour and aroma than the oils produced using the traditional processing systems. The partial de-stoner machine removes the limitations of the traditional total de-stoner machine, opening new frontiers for the recovery of pits to be used as biomass. Moreover, the partial de-stoner machine permitted a significant reduction in the viscosity of the olive paste. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Modeling olive-crop forecasting in Tunisia

NASA Astrophysics Data System (ADS)

Ben Dhiab, Ali; Ben Mimoun, Mehdi; Oteros, Jose; Garcia-Mozo, Herminia; Domínguez-Vilches, Eugenio; Galán, Carmen; Abichou, Mounir; Msallem, Monji

2017-05-01

Tunisia is the world's second largest olive oil-producing region after the European Union. This paper reports on the use of models to forecast local olive crops, using data for Tunisia's five main olive-producing areas: Mornag, Jemmel, Menzel Mhiri, Chaal, and Zarzis. Airborne pollen counts were monitored over the period 1993-2011 using a Cour trap. Forecasting models were constructed using agricultural data (harvest size in tonnes of fruit/year) and data for several weather-related and phenoclimatic variables (rainfall, humidity, temperature, Growing Degree Days, and Chilling). Analysis of these data revealed that the amount of airborne pollen emitted over the pollen season as a whole (i.e., the Pollen Index) was the variable most influencing harvest size. Findings for all local models also indicated that the amount, timing, and distribution of rainfall (except during blooming) had a positive impact on final olive harvests. Air temperature also influenced final crop yield in three study provinces (Menzel Mhiri, Chaal, and Zarzis), but with varying consequences: in the model constructed for Chaal, cumulative maximum temperature from budbreak to start of flowering contributed positively to yield; in the Menzel Mhiri model, cumulative average temperatures during fruit development had a positive impact on output; in Zarzis, by contrast, cumulative maximum temperature during the period prior to flowering negatively influenced final crop yield. Data for agricultural and phenoclimatic variables can be used to construct valid models to predict annual variability in local olive-crop yields; here, models displayed an accuracy of 98, 93, 92, 91, and 88 % for Zarzis, Mornag, Jemmel, Chaal, and Menzel Mhiri, respectively.

Segmentation of Retinal Blood Vessels Based on Cake Filter

PubMed Central

Bao, Xi-Rong; Ge, Xin; She, Li-Huang; Zhang, Shi

2015-01-01

Segmentation of retinal blood vessels is significant to diagnosis and evaluation of ocular diseases like glaucoma and systemic diseases such as diabetes and hypertension. The retinal blood vessel segmentation for small and low contrast vessels is still a challenging problem. To solve this problem, a new method based on cake filter is proposed. Firstly, a quadrature filter band called cake filter band is made up in Fourier field. Then the real component fusion is used to separate the blood vessel from the background. Finally, the blood vessel network is got by a self-adaption threshold. The experiments implemented on the STARE database indicate that the new method has a better performance than the traditional ones on the small vessels extraction, average accuracy rate, and true and false positive rate. PMID:26636095

Polyphenols benefits of olive leaf (Olea europaea L) to human health.

PubMed

Vogel, Patrícia; Kasper Machado, Isabel; Garavaglia, Juliano; Zani, Valdeni Terezinha; de Souza, Daiana; Morelo Dal Bosco, Simone

2014-12-17

The phenolic compounds present in olive leaves (Olea europaea L.) confer benefits to the human health. To review the scientific literature about the benefits of the polyphenols of olive leaves to human health. Literature review in the LILACS-BIREME, SciELO and MEDLINE databases for publications in English, Portuguese and Spanish with the descriptors "Olea europaea", "olive leaves", "olive leaf", "olive leaves extracts", "olive leaf extracts", "phenolic compounds", "polyphenols", "oleuropein", "chemical composition", and "health". There were identified 92 articles, but only 38 related to the objectives of the study and 9 articles cited in the works were included due to their relevance. The phenolic compounds present in olive leaves, especially the oleuropein, are associated to antioxidant, antihypertensive, hypoglycemic, hypocholesterolemic and cardioprotective activity. Furthermore, studies associate the oleuropein to an anti-inflammatory effect in trauma of the bone marrow and as a support in the treatment of obesity. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Quantitative evaluation method of the bubble structure of sponge cake by using morphology image processing

NASA Astrophysics Data System (ADS)

Tatebe, Hironobu; Kato, Kunihito; Yamamoto, Kazuhiko; Katsuta, Yukio; Nonaka, Masahiko

2005-12-01

Now a day, many evaluation methods for the food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that are using for the quality evaluation. An advantage of the image processing is to be able to evaluate objectively. The goal of our research is structure evaluation of sponge cake by using image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner. Because the depth of field of this type scanner is very shallow, the bubble region of the surface has low gray scale values, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. First, input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.

Identification of molecular markers associated with fruit traits in olive and assessment of olive core collection with AFLP markers and fruit traits.

PubMed

Ipek, M; Seker, M; Ipek, A; Gul, M K

2015-03-31

The purpose of this study was to characterize olive core collection with amplified fragment length polymorphism (AFLP) markers and fruit traits and to determine AFLP markers significantly associated with these fruit characters in olive. A total of 168 polymorphic AFLP markers generated by five primer combinations and nine fruit traits were used to characterize relationships between 18 olive cultivars. Although all olive cultivars were discriminated from each other by either AFLP markers (<0.75 similarity level) or fruit traits, clustering based on the AFLP markers and fruit traits was not significantly correlated (r = 0.13). Partial clustering of olive cultivars by AFLP markers according to their geographical origin was observed. Associations of AFLP markers with fruits were determined using a multiple-regression analysis with stepwise addition of AFLP markers. Significant associations between eight AFLP markers and fruit traits were identified. While five AFLP markers demonstrated significant negative correlation with fruit and stone weight, width and length and total polyphenols (P < 0.05), three AFLP markers displayed significant positive correlation with α-tocopherol and γ-tocopherol (P < 0.01). This is the first report on the association of molecular markers with fruit traits in olive. Molecular markers associated with morphological and agronomic traits could be utilized for the breeding of olive cultivars. However, the association power of these markers needs to be confirmed in larger populations, and highly correlated markers should then be converted to PCR-based DNA markers such as sequence-characterized amplified region markers for better utilization.

Construction technique of disposable bin from sludge cake and its environmental risk.

PubMed

Kongmuang, Udomsak; Kiykaew, Duangta; Morioka, Ikuharu

2015-01-01

Now, a lot of researchers have tried to make recycled rigid materials from the sludge cake produced in paper mill industries for the purpose of decreasing its volume. In this study, the researchers tried to make economically a disposable bin and to examine whether it is toxic or not to the outside environment. To make a disposable bin, the researchers used the sludge cake, a plastic basket, as a fixed mold, white cloth or newspaper, as a removable supporter for wrapping around the mold, and latex or plaster, as a binder. The strength of the samples was measured by tensile-stress testing. The water absorption was evaluated by Cobb test. As toxicological tests, leaching test and seed germination test were selected. It was possible to form the disposal bin from the cleaned sludge cake. They seemed safe to carry garbage in the industry judging from the results of tensile-stress testing. Some of them showed less water absorptiveness (higher water resistance) in the results of Cobb test. The results of leaching test showed small values of three heavy metals, lead, nickel and copper, in the leachate. The seed germination test suggested no adverse effects of the bins in the clay and sand on the tomato growth. The results of these tests suggest that the bins have good strength, sufficient water resistance and no toxicological effect on the environment. This new recycled bin has the possibility to solve the environmental and health problems at disposing the sludge cake.

Chemical and Biological Investigation of Olive Mill Waste Water - OMWW Secoiridoid Lactones.

PubMed

Vougogiannopoulou, Konstantina; Angelopoulou, Maria T; Pratsinis, Harris; Grougnet, Raphaël; Halabalaki, Maria; Kletsas, Dimitris; Deguin, Brigitte; Skaltsounis, Leandros A

2015-08-01

Olive mill waste water is the major byproduct of the olive oil industry containing a range of compounds related to Olea europaea and olive oil constituents. Olive mill waste water comprises an important environmental problem in olive oil producing countries, but it is also a valuable material for the isolation of high added value compounds. In this study, an attempt to investigate the secoiridoid content of olive mill waste water is described with the aid of ultrahigh-performance liquid chromatography-electrospray ionization (±)-high-resolution mass spectrometry and centrifugal partition chromatography methods. In total, seven secoiridoid lactones were isolated, four of which are new natural products. This is the first time that a conjugate of hydroxytyrosol and a secoiridoid lactone has been isolated from olive mill waste water and structurally characterized. Furthermore, the range of isolated compounds allowed for the proposal of a hypothesis for the biotransformation of olive secoiridoids during the production of olive mill waste water. Finally, the ability of the representative compounds to reduce the intracellular reactive oxygen species was assessed with the dichlorofluorescein assay in conjunction with the known antioxidant agent hydroxytyrosol. Georg Thieme Verlag KG Stuttgart · New York.

Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies.

PubMed

Tate, P V; Chavan, J K; Patil, P B; Kadam, S S

1990-04-01

The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents.

An observational study of the effect of vibration on the caking of suspensions in oily vehicles.

PubMed

Jain, Rohit; Bork, Olaf; Alawi, Fadil; Nanjan, Karthigeyan; Tucker, Ian G

2016-11-30

An oily suspension of penethamate (PNT) that was physically stable on storage, caked solidly during road/air transport. This paper reports on the caking behaviour of PNT oily suspension formulations exposed to vibrations in a lab-based test designed to simulate road/air transport. The lab-test was used to study the effects of container type (glass v PET) and formulation (oil, surfactant type and concentration) on the physical stability of suspension under vibration. Redispersibility of the sediment was lower at longer vibrations times and at higher intensity of vibration. Caking on vibration was strongly influenced by the type of container (caking in glass but not in PET) possibly due to tribo-charging of particles. Caking on vibration was dependent on the formulation: type and concentration of surfactant; type of oil. The physical stability of oily suspensions, and the effect of vibration are two areas which have been largely neglected in the pharmaceutical literature. This paper discusses some potential mechanisms for the observations but studies using fully characterised materials are required. Finally we conclude that static testing of physical stability of oily suspensions is not sufficient and that a vibrational stress test is required. Copyright © 2016 Elsevier B.V. All rights reserved.

Current knowledge and attitudes: Russian olive biology, ecology and management

Treesearch

Sharlene E. Sing; Kevin J. Delaney

2016-01-01

The primary goals of a two-day Russian olive symposium held in February 2014 were to disseminate current knowledge and identify data gaps regarding Russian olive biology and ecology, distributions, integrated management, and to ascertain the feasibility and acceptance of a proposed program for classical biological control of Russian olive. The symposium was...

Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.

PubMed

Argyri, Anthoula A; Nisiotou, Aspasia A; Mallouchos, Athanasios; Panagou, Efstathios Z; Tassou, Chrysoula C

2014-02-03

The performance of two potential probiotic Lactobacillus strains from olive microbiota, namely L. pentosus B281 and L. plantarum B282 was assessed as starter cultures in Spanish-style fermentation of heat shocked green olives cv. Halkidiki. Two different initial salt levels were studied, 10% (w/v) and 8% (w/v) NaCl, and the brines were inoculated with (a) L. pentosus B281, (b) L. plantarum B282, and (c) a mixture of both strains. A spontaneous fermentation was also taken into account as control treatment. Prior to brining, olives were heat shocked at 80 °C for 10 min to reduce the level of the indigenous microbiota on olive drupes and facilitate the dominance of the inoculated cultures. Microbiological, physicochemical and sensory analyses were conducted throughout fermentation. The composition of LAB population and the evolution of added inocula were assessed by Pulsed Field Gel Electrophoresis (PFGE). The final population of LAB was maintained above 6 log cycles in olive flesh. Both L. pentosus B281 and L. plantarum B282 were able to dominate over indigenous LAB, albeit strain B281 exhibited higher recovery percentages (100 or 94.7% for B281 and 58.8% or 55.0% for B282 in 10% or 8% NaCl, respectively). L. pentosus B281 also dominated over L. plantarum B282, when the two strains were co-inoculated in olive fermentations. The sensory assessment showed higher preference for inoculated fermentations of L. pentosus and L. plantarum separately in 8% NaCl, followed by the L. plantarum in 10% NaCl. The present study showed that probiotic strains L. pentosus B281 and L. plantarum B282, may offer a great potential for use as functional starter cultures in olive fermentation and deliver a promising probiotic food to the consumer. Copyright © 2013 Elsevier B.V. All rights reserved.

Characteristics and biodegradability of olive mill wastewaters.

PubMed

Karahan Özgün, Özlem; Pala Özkök, İlke; Kutay, Can; Orhon, Derin

2016-01-01

Olive mill wastewaters (OMWs) are mostly characterized by their high-organic content and complex organic compounds in addition to the phenolic compounds. European olive oil manufacturers have to cope up with the same wastewater treatment problem and the applied conventional treatment technologies for OMW were not proved to be very successful in each case. Olive mills are mostly small and medium-sized installations and OMW is generated during the three-four-month-long manufacturing season. The problem is not only the complex wastewater to be treated but also the scattered positioning of the olive mills, the seasonal wastewater generation and the size of the manufacturing facilities. The aim of the study is to identify the organic content of OMW and to assess the biological and chemical treatability of OMWs, in order to assist the development of integrated chemical-biological treatment schemes for best appropriate techniques implementation. The experimental studies show that separation of the particulate fraction improved the biodegradability or reduced the refractory and inhibitory effects of particulate organics.

Effect of crumb cellular structure characterized by image analysis on cake softness.

PubMed

Dewaest, Marine; Villemejane, Cindy; Berland, Sophie; Neron, Stéphane; Clement, Jérôme; Verel, Aliette; Michon, Camille

2018-06-01

Sponge cake is a cereal product characterized by an aerated crumb and appreciated for its softness. When formulating such product, it is interesting to be able to characterize the crumb structure using image analysis and to bring knowledge about the effects of the crumb cellular structure on its mechanical properties which contribute to softness. An image analysis method based on mathematical morphology was adapted from the one developed for bread crumb. In order to evaluate its ability to discriminate cellular structures, series of cakes were prepared using two rather similar emulsifiers but also using flours with different aging times before use. The mechanical properties of the crumbs of these different cakes were also characterized. It allowed a cell structure classification taking into account cell size and homogeneity, but also cell wall thickness and the number of holes in the walls. Interestingly, the cellular structure differences had a larger impact on the aerated crumb Young modulus than the wall firmness. Increasing the aging time of flour before use leads to the production of firmer crumbs due to coarser and inhomogeneous cellular structures. Changing the composition of the emulsifier may change the cellular structure and, depending on the type of the structural changes, have an impact on the firmness of the crumb. Cellular structure rather than cell wall firmness was found to impact cake crumb firmness. The new fast and automated tool for cake crumb structure analysis allows detecting quickly any change in cell size or homogeneity but also cell wall thickness and number of holes in the walls (openness degree). To obtain a softer crumb, it seems that options are to decrease the cell size and the cell wall thickness and/or to increase the openness degree. It is then possible to easily evaluate the effects of ingredients (flour composition, emulsifier …) or change in the process on the crumb structure and thus its softness. Moreover, this image

Proposal of a taste evaluating method of the sponge cake by using 3D range sensor

NASA Astrophysics Data System (ADS)

Kato, Kunihito; Yamamoto, Kazuhiko; Ogawa, Noriko

2002-10-01

Nowadays, the image processing techniques are while applying to the food industry in many situations. The most of these researches are applications for the quality control in plants, and there are hardly any cases of measuring the 'taste'. We are developing the measuring system of the deliciousness by using the image sensing. In this paper, we propose the estimation method of the deliciousness of a sponge cake. Considering about the deliciousness of the sponge cake, if the size of the bubbles on the surface is small and the number of them is large, then it is defined that the deliciousness of the sponge cake is better in the field of the food science. We proposed a method of detection bubbles in the surface of the sectional sponge cake automatically by using 3-D image processing. By the statistical information of these detected bubbles based on the food science, the deliciousness is estimated.

Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

PubMed

Petisca, Catarina; Henriques, Ana Rita; Pérez-Palacios, Trinidad; Pinho, Olívia; Ferreira, Isabel M P L V O

2013-12-15

A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds. Copyright © 2013 Elsevier Ltd. All rights reserved.

Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain.

PubMed

Reboredo-Rodríguez, P; González-Barreiro, C; Cancho-Grande, B; Simal-Gándara, J

2014-12-01

Systematic studies of physico-chemical and stability-related properties, and chemical composition, of extra virgin olive oils (EVOOs) obtained from drupes cropped in specific regions are of special agricultural interest. This is particularly so with new production areas, where careful selection of the most suitable olive varieties for EVOO production is required. This paper reports the first comprehensive chemical characterisation of EVOOs obtained from three different olive varieties (viz., Picual, Morisca and Manzanilla de Sevilla) grown in a new cultivation area in Galicia (NW Spain). The Morisca variety was that providing the highest industrial oil yield (21%). However, the three types of EVOO exhibited no statistically significant differences in standard quality-related indices other than acidity. Morisca EVOO was that with the lowest content in oleic acid (mean=68%) and highest content in linoleic acid (mean=13%). Also, Morisca EVOO exhibited the highest sterol levels (mean=1,616 mg/kg) and Picual EVOO the lowest (mean=1,160 mg/kg). Picual EVOO contained greater amounts of the phenolic compounds luteolin and pinoresinol than both Morisca and Manzanilla de Sevilla EVOOs. Finally, Manzanilla de Sevilla EVOO exhibited differential attributes, with banana and olive fruit aromatic series prevailing predominantly over bitter-like, pungent-like and leaf series. Copyright © 2014 Elsevier Ltd. All rights reserved.

Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

PubMed

Itthivadhanapong, Pimchada; Jantathai, Srinual; Schleining, Gerhard

2016-06-01

This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.

Perception of olive oils sensory defects using a potentiometric taste device.

PubMed

Veloso, Ana C A; Silva, Lucas M; Rodrigues, Nuno; Rebello, Ligia P G; Dias, Luís G; Pereira, José A; Peres, António M

2018-01-01

The capability of perceiving olive oils sensory defects and intensities plays a key role on olive oils quality grade classification since olive oils can only be classified as extra-virgin if no defect can be perceived by a human trained sensory panel. Otherwise, olive oils may be classified as virgin or lampante depending on the median intensity of the defect predominantly perceived and on the physicochemical levels. However, sensory analysis is time-consuming and requires an official sensory panel, which can only evaluate a low number of samples per day. In this work, the potential use of an electronic tongue as a taste sensor device to identify the defect predominantly perceived in olive oils was evaluated. The potentiometric profiles recorded showed that intra- and inter-day signal drifts could be neglected (i.e., relative standard deviations lower than 25%), being not statistically significant the effect of the analysis day on the overall recorded E-tongue sensor fingerprints (P-value = 0.5715, for multivariate analysis of variance using Pillai's trace test), which significantly differ according to the olive oils' sensory defect (P-value = 0.0084, for multivariate analysis of variance using Pillai's trace test). Thus, a linear discriminant model based on 19 potentiometric signal sensors, selected by the simulated annealing algorithm, could be established to correctly predict the olive oil main sensory defect (fusty, rancid, wet-wood or winey-vinegary) with average sensitivity of 75 ± 3% and specificity of 73 ± 4% (repeated K-fold cross-validation variant: 4 folds×10 repeats). Similarly, a linear discriminant model, based on 24 selected sensors, correctly classified 92 ± 3% of the olive oils as virgin or lampante, being an average specificity of 93 ± 3% achieved. The overall satisfactory predictive performances strengthen the feasibility of the developed taste sensor device as a complementary methodology for olive oils' defects analysis and subsequent

Biogas production from Jatropha curcas press-cake.

PubMed

Staubmann, R; Foidl, G; Foidl, N; Gübitz, G M; Lafferty, R M; Arbizu, V M; Steiner, W

1997-01-01

Seeds of the tropical plant Jatropha curcas (purge nut, physic nut) are used for the production of oil. Several methods for oil extraction have been developed. In all processes, about 50% of the weight of the seeds remain as a press cake containing mainly protein and carbohydrates. Investigations have shown that this residue contains toxic compounds and cannot be used as animal feed without further processing. Preliminary experiments have shown that the residue is a good substrate for biogas production. Biogas formation was studied using a semicontinous upflow anaerobic sludge blanket (UASB) reactor; a contact-process and an anaerobic filter each reactor having a total volume of 110 L. A maximum production rate of 3.5 m3 m"3 d"1 was obtained in the anaerobic filter with a loading rate of 13 kg COD m~3 d"1. However, the UASB reactor and the contact-process were not suitable for using this substrate. When using an anaerobic filter with Jatropha curcas seed cake as a substrate, 76% of the COD was degraded and 1 kg degraded COD yielded 355 L of biogas containing 70% methane.

Co-processing of olive bagasse with crude rapeseed oil via pyrolysis.

PubMed

Uçar, Suat; Karagöz, Selhan

2017-05-01

The co-pyrolysis of olive bagasse with crude rapeseed oil at different blend ratios was investigated at 500ºC in a fixed bed reactor. The effect of olive bagasse to crude rapeseed oil ratio on the product distributions and properties of the pyrolysis products were comparatively investigated. The addition of crude rapeseed oil into olive bagasse in the co-pyrolysis led to formation of upgraded biofuels in terms of liquid yields and properties. While the pyrolysis of olive bagasse produced a liquid yield of 52.5 wt %, the highest liquid yield of 73.5 wt % was obtained from the co-pyrolysis of olive bagasse with crude rapeseed oil at a blend ratio of 1:4. The bio-oil derived from olive bagasse contained 5% naphtha, 10% heavy naphtha, 30% gas oil, and 55% heavy gas oil. In the case of bio-oil obtained from the co-pyrolysis of olive bagasse with crude rapeseed oil at a blend ratio of 1:4, the light naphtha, heavy naphtha, and light gas oil content increased. This is an indication of the improved characteristics of the bio-oil obtained from the co-processing. The heating value of bio-oil from the pyrolysis of olive bagasse alone was 34.6 MJ kg -1 and the heating values of bio-oils obtained from the co-pyrolysis of olive bagasse with crude rapeseed oil ranged from 37.6 to 41.6 MJ kg -1 . It was demonstrated that the co-processing of waste biomass with crude plant oil is a good alternative to improve bio-oil yields and properties.

Non-edible Oil Cakes as a Novel Substrate for DPA Production and Augmenting Biocontrol Activity of Paecilomyces variotii

PubMed Central

Arora, Kalpana; Sharma, Satyawati; Krishna, Suresh B. N.; Adam, Jamila K.; Kumar, Ashwani

2017-01-01

The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua) as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA) production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edible oil cakes in growing media as nitrogen and sugars (Dextrose, Glucose, and Lactose) as carbon source. Plackett-Burman design (PBD), indicated that Jatropha cake, Karanja cake, and Dextrose were the most significant components (p < 0.05) of the media and were further optimized using response surface methodology (RSM). Jatropha cake, Karanja cake, and Dextrose at the concentration of 12.5, 4.5, and 10 g/l, respectively, yielded 250 mg/l of DPA, which was 2.5 fold more than that obtained from basal medium. HPLC analysis of the optimized medium (peak at retention time of 30 min) confirmed the enhanced DPA production by P. variotii. The scanning electron microscopy (SEM) images showed that optimized medium impose a stress like condition (due to less C:N ratio) for the fungus and generated more spores as compared to the basal medium in which carbon source is easily available for the mycelial growth. The antimicrobial activity of the fungal extract was tested and found to be effective even at 10−2 dilution after 72 h against two plant pathogens, Fusarium oxysporum and Verticillium dahlia. Statistical experimental design of this study and the use of non-edible oil cakes as a substrate offer an efficient and viable approach for DPA production by P. variotii. PMID:28512455

Non-edible Oil Cakes as a Novel Substrate for DPA Production and Augmenting Biocontrol Activity of Paecilomyces variotii.

PubMed

Arora, Kalpana; Sharma, Satyawati; Krishna, Suresh B N; Adam, Jamila K; Kumar, Ashwani

2017-01-01

The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua) as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA) production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edible oil cakes in growing media as nitrogen and sugars (Dextrose, Glucose, and Lactose) as carbon source. Plackett-Burman design (PBD), indicated that Jatropha cake, Karanja cake, and Dextrose were the most significant components ( p < 0.05) of the media and were further optimized using response surface methodology (RSM). Jatropha cake, Karanja cake, and Dextrose at the concentration of 12.5, 4.5, and 10 g/l, respectively, yielded 250 mg/l of DPA, which was 2.5 fold more than that obtained from basal medium. HPLC analysis of the optimized medium (peak at retention time of 30 min) confirmed the enhanced DPA production by P. variotii . The scanning electron microscopy (SEM) images showed that optimized medium impose a stress like condition (due to less C:N ratio) for the fungus and generated more spores as compared to the basal medium in which carbon source is easily available for the mycelial growth. The antimicrobial activity of the fungal extract was tested and found to be effective even at 10 -2 dilution after 72 h against two plant pathogens, Fusarium oxysporum and Verticillium dahlia . Statistical experimental design of this study and the use of non-edible oil cakes as a substrate offer an efficient and viable approach for DPA production by P. variotii .

Optimization of Ripe Olive Processing with a Single Lye Treatment.

PubMed

Brenes, Manuel; Romero, Concepción; García-García, Pedro

2017-09-01

The development of a method for darkening black ripe olives during the washing step with a single NaOH treatment and preservation liquid was studied. Olives of the Hojiblanca cultivar were darkened at pilot plant scale, packed, sterilized, and analyzed after 2 mo of storage at ambient temperature. It was found that the use of a mixture of preservation liquid:water at a ratio of 1:1 during the first washing gave rise to darker olives with slightly better firmness and no effect on sensory quality. However, care must be taken with the concentration of acetic acid in the preservation solution, as a content of this organic acid higher than 25 g/L can cause adverse effects on olive color due to the low pH that can be reached in the flesh of the fruit. Additionally, the re-use of the preservation solution in the first washing resulted in enrichment in antioxidant compounds of the packed product. Black ripe olives processed with preservation liquid had a total phenolic content of 629 mg/kg, whereas those with only tap water had 376 mg/kg, in particular hydroxytyrosol and hydroxytyrosol-4-glucoside. These findings mean that it is possible to get darker olives with higher contents in bioactive substances by reusing the preservation liquid during the darkening step of black ripe olives. © 2017 Institute of Food Technologists®.

Development of a novel cup cake with unique properties of essential oil of betel leaf (Piper betle L.) for sustainable entrepreneurship.

PubMed

Roy, Arnab; Guha, Proshanta

2015-08-01

Betel vine (Piper betle L.) is a root climber with deep green heart shaped leaves. It belongs to the Piperaceae family. There is a huge wastage of the leaves during glut season and it can be reduced by various means including extraction of medicinal essential oil which can be considered as GRAS (generally recognized as safe) materials. Therefore, attempts were made to develop a novel cup cake by incorporating essential oil of betel leaf. The textural properties of the cakes were measured by texture analyzer instrument; whereas the organoleptic properties were adjudged by human preferences using sensory tables containing 9-point hedonic scale. Price estimation was done considering all costs and charges. Finally, all parameters of the developed cake were compared with different cup cakes available in the market for ascertaining consumer acceptability of the newly developed product in terms of quality and market price. Results revealed that the Novel cup cake developed with 0.005 % (v/w) essential oil of betel leaf occupied the 1st place among the four developed novel cup cakes. However, it occupied 4th place among the nine cup cakes in the overall preference list prepared based on the textural and organoleptic qualities, though its market price was calculated to be comparable to all the leading cupcakes available in the market. This indicates that manufacturing of novel cup cake with essential oil of betel leaf would be a profitable and self-sustaining entrepreneurship.

Analysis of thermal processing of table olives using computational fluid dynamics.

PubMed

Dimou, A; Panagou, E; Stoforos, N G; Yanniotis, S

2013-11-01

In the present work, the thermal processing of table olives in brine in a stationary metal can was studied through computational fluid dynamics (CFD). The flow patterns of the brine and the temperature evolution in the olives and brine during the heating and the cooling cycles of the process were calculated using the CFD code. Experimental temperature measurements at 3 points (2 inside model olive particles and 1 at a point in the brine) in a can (with dimensions of 75 mm × 105 mm) filled with 48 olives in 4% (w/v) brine, initially held at 20 °C, heated in water at 100 °C for 10 min, and thereafter cooled in water at about 20 °C for 10 min, validated model predictions. The distribution of temperature and F-values and the location of the slowest heating zone and the critical point within the product, as far as microbial destruction is concerned, were assessed for several cases. For the cases studied, the critical point was located at the interior of the olives at the 2nd, or between the 1st and the 2nd olive row from the bottom of the container, the exact location being affected by olive size, olive arrangement, and geometry of the container. © 2013 Institute of Food Technologists®

Bactericidal activity of glutaraldehyde-like compounds from olive products.

PubMed

Medina, Eduardo; Brenes, Manuel; García, Aranzazu; Romero, Concepción; de Castro, Antonio

2009-12-01

The bactericidal effects of several olive compounds (nonenal, oleuropein, tyrosol, the dialdehydic form of decarboxymethyl elenolic acid either free [EDA] or linked to tyrosol [TyEDA] or to hydroxytyrosol [HyEDA]), other food phenolic compounds (catechin, epicatechin, eugenol, thymol, carvacrol, and carnosic acid), and commercial disinfectants (glutaraldehyde [GTA] and ortho-phthalaldehyde [OPA]), were tested against strains of Pseudomonas fluorescens, Staphylococcus aureus, Enterococcus faecalis, and Escherichia coli. It was found that the bactericidal activities of olive GTA-like compounds (EDA, HyEDA, and TyEDA) were greater than those exerted by several food phenolic substances. Surprisingly, these olive antimicrobials were as active as the synthetic biocides GTA and OPA against the four bacteria studied. Thus, it has been proposed that the bactericidal activity of the main olive antimicrobials is primarily due to their dialdehydic structure, which is similar to that of the commercial biocides GTA and OPA. Our results clearly reveal that olive GTA-like compounds possess a strong bactericidal activity even greater than that of other food phenolic compounds or synthetic biocides.

NMR signal analysis to characterize solid, aqueous, and lipid phases in baked cakes.

PubMed

Le Grand, F; Cambert, M; Mariette, F

2007-12-26

Proton mobility was studied in molecular fractions of some model systems and of cake using a 1H nuclear magnetic resonance (NMR) relaxation technique. For cake, five spin-spin relaxation times (T2) were obtained from transverse relaxation curves: T2 (1) approximately 20 micros, T2 (2) approximately 0.2 ms, T2 (3) approximately 3 ms, T2 (4) approximately 50 ms, and T2 (2) approximately 165 ms. The faster component was attributed to the solid phase, components 2 and 3 were associated with the aqueous phase, and the two slowest components were linked to the lipid phase. After cooking, the crust contained more fat but less water than the center part of the cake. The amount of gelatinized starch was lower in the crust, and water was more mobile due to less interaction with macromolecules. This preliminary study revealed different effects of storage on the center and crust.

A lycopene-enriched virgin olive oil enhances antioxidant status in humans.

PubMed

Garrido, María; González-Flores, David; Marchena, Ana M; Prior, Estrella; García-Parra, Jesús; Barriga, Carmen; Rodríguez Moratinos, Ana B

2013-06-01

Lycopene, a bioactive red pigment, represents the most potent in vitro antioxidant among carotenoids. Virgin olive oil contains trace amounts of a wide variety of phytochemicals, which have proven to exert beneficial effects on oxidative stress. Since the ingestion of lycopene together with oil reportedly increases its bioavailability, we evaluated urinary antioxidant capacity after the consumption of a lycopene-enriched virgin olive oil (7 mg lycopene day(-1)) compared with the antioxidant effect produced after the ingestion of a virgin olive oil and a sunflower oil during 5 days, in young (25-30 years of age), middle-aged (35-55 years of age) and elderly (65-85 years of age) subjects. The results showed that the consumption of virgin olive oil increased urinary antioxidant capacity in middle-aged and elderly volunteers, whereas the administration of a lycopene-enriched virgin olive oil produced higher antioxidant effects in all of the three age groups assayed. The incorporation of the lycopene-enriched virgin olive oil into the diet may enhance the health-promoting effects of the virgin olive oil, contributing as a functional tool against several disorders where oxidative stress plays an important role. © 2012 Society of Chemical Industry.

Biochemical characterization of a lipase from olive fruit (Olea europaea L.).

PubMed

Panzanaro, S; Nutricati, E; Miceli, A; De Bellis, L

2010-09-01

Lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is the first enzyme of the degradation path of stored triacylglycerols (TAGs). In olive fruits, lipase may determine the increase of free fatty acids (FFAs) which level is an important index of virgin olive oil quality. However, despite the importance of virgin olive oil for nutrition and human health, few studies have been realized on lipase activity in Olea europaea fruits. In order to characterize olive lipase, fruits of the cv. Ogliarola, widely diffused in Salento area (Puglia, Italy), were harvested at four stages of ripening according to their skin colour (green, spotted I, spotted II, purple). Lipase activity was detected in the fatty layer obtained after centrifugation of the olive mesocarp homogenate. The enzyme exhibited a maximum activity at pH 5.0. The addition of calcium in the lipase assay medium leads to an increment of activity, whereas in the presence of copper the activity was reduced by 75%. Furthermore, mesocarp lipase activity increases during olive development but declined at maturity (purple stage). The data represent the first contribution to the biochemical characterization of an olive fruit lipase associated to oil bodies. 2010 Elsevier Masson SAS. All rights reserved.

CAKE: the coincidence array for K600 experiments

NASA Astrophysics Data System (ADS)

Adsley, P.; Neveling, R.; Papka, P.; Dyers, Z.; Brümmer, J. W.; Diget, C. Aa.; Hubbard, N. J.; Li, K. C. W.; Long, A.; Marin-Lambarri, D. J.; Pellegri, L.; Pesudo, V.; Pool, L. C.; Smit, F. D.; Triambak, S.

2017-02-01

The combination of a magnetic spectrometer and ancillary detectors such as silicon detectors is a powerful tool for the study of nuclear reactions and nuclear structure. This paper discusses the recently commissioned silicon array called the "CAKE" which is designed for use with the K600 magnetic spectrometer at iThemba LABS.

Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens.

PubMed

Medina, Eduardo; Romero, Concepción; Brenes, Manuel; De Castro, Antonio

2007-05-01

The survival of foodborne pathogens in aqueous extracts of olive oil, virgin olive oil, vinegar, and several beverages was evaluated. Vinegar and aqueous extracts of virgin olive oil showed the strongest bactericidal activity against all strains tested. Red and white wines also killed most strains after 5 min of contact, black and green tea extracts showed weak antimicrobial activity under these conditions, and no effect was observed for the remaining beverages (fruit juices, Coca-Cola, dairy products, coffee, and beer). The phenolic compound content of the aqueous olive oil and virgin olive oil extracts could explain their antibacterial activity, which was also confirmed in mayonnaises and salads used as food models. Virgin olive oil in mayonnaises and salads reduced the counts of inoculated Salmonella Enteritidis and Listeria monocytogenes by approximately 3 log CFU/g. Therefore, olive oil could be a hurdle component in certain processed foods and exert a protective effect against foodborne pathogens when contaminated foods are ingested.

Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue.

PubMed

Dias, Luís G; Fernandes, Andreia; Veloso, Ana C A; Machado, Adélio A S C; Pereira, José A; Peres, António M

2014-10-01

Label authentication of monovarietal extra virgin olive oils is of great importance. A novel approach based on a potentiometric electronic tongue is proposed to classify oils obtained from single olive cultivars (Portuguese cvs. Cobrançosa, Madural, Verdeal Transmontana; Spanish cvs. Arbequina, Hojiblanca, Picual). A meta-heuristic simulated annealing algorithm was applied to select the most informative sets of sensors to establish predictive linear discriminant models. Olive oils were correctly classified according to olive cultivar (sensitivities greater than 97%) and each Spanish olive oil was satisfactorily discriminated from the Portuguese ones with the exception of cv. Arbequina (sensitivities from 61% to 98%). Also, the discriminant ability was related to the polar compounds contents of olive oils and so, indirectly, with organoleptic properties like bitterness, astringency or pungency. Therefore the proposed E-tongue can be foreseen as a useful auxiliary tool for trained sensory panels for the classification of monovarietal extra virgin olive oils. Copyright © 2014 Elsevier Ltd. All rights reserved.

Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes.

PubMed

Ramírez, Eva; Brenes, Manuel; García, Pedro; Medina, Eduardo; Romero, Concepción

2016-09-01

The bitter taste of olives is mainly caused by the phenolic compound named oleuropein and the mechanism of its hydrolysis during the processing of natural green olives was studied. First, a rapid chemical hydrolysis of oleuropein takes place at a high temperature of 40°C and at a low pH value of 2.8, but the chemical hydrolysis of the bitter compound is slow at the common range of pH for these olives (3.8-4.2). However, decarboxymethyl elenolic acid linked to hydroxytyrosol and hydroxytyrosol have been found in a high concentration during the elaboration of natural green olives. When olives were heated at 90°C for 10min before brining, these compounds are not formed. Hence, the debittering process in natural green olives is due to the activity of β-glucosidase and esterase during the first months of storage and then a slow chemical hydrolysis of oleuropein happens throughout storage time. Copyright © 2016 Elsevier Ltd. All rights reserved.

Membrane fouling in a submerged membrane bioreactor with focus on surface properties and interactions of cake sludge and bulk sludge.

PubMed

Yu, Haiying; Lin, Hongjun; Zhang, Meijia; Hong, Huachang; He, Yiming; Wang, Fangyuan; Zhao, Leihong

2014-10-01

In this study, the fouling behaviors and surface properties of cake sludge and bulk sludge in a submerged membrane bioreactor (MBR) were investigated and compared. It was found that the specific filtration resistance (SFR) of cake sludge was about 5 times higher than that of bulk sludge. Two types of sludge possessed similar extracellular polymeric substances (EPS) content, particle size distribution (PSD) and zeta potential. However, their surface properties in terms of surface tensions were significantly different. Further analysis showed that cake sludge was more hydrophilic and had worse aggregation ability. Moreover, cake sludge surface possessed more hydrocarbon, less oxygen and nitrogen moieties than bulk sludge surface. It was suggested that, rather than EPS and PSD differences, the differences in the surface composition were the main cause of the great differences in SFR and adhesion ability between cake sludge and bulk sludge. Copyright © 2014 Elsevier Ltd. All rights reserved.

Chocolate cake. Guilt or celebration? Associations with healthy eating attitudes, perceived behavioural control, intentions and weight-loss.

PubMed

Kuijer, Roeline G; Boyce, Jessica A

2014-03-01

Food and eating are often associated with ambivalent feelings: pleasure and enjoyment, but also worry and guilt. Guilt has the potential to motivate behaviour change, but may also lead to feelings of helplessness and loss of control. This study firstly examined whether a default association of either 'guilt' or 'celebration' with a prototypical forbidden food item (chocolate cake) was related to differences in attitudes, perceived behavioural control, and intentions in relation to healthy eating, and secondly whether the default association was related to weight change over an 18month period (and short term weight-loss in a subsample of participants with a weight-loss goal). This study did not find any evidence for adaptive or motivational properties of guilt. Participants associating chocolate cake with guilt did not report more positive attitudes or stronger intentions to eat healthy than did those associating chocolate cake with celebration. Instead, they reported lower levels of perceived behavioural control over eating and were less successful at maintaining their weight over an 18month period. Participants with a weight-loss goal who associated chocolate cake with guilt were less successful at losing weight over a 3month period compared to those associating chocolate cake with celebration. Copyright © 2014. Published by Elsevier Ltd.

Sustainable technologies for olive mill wastewater management (abstract)

USDA-ARS?s Scientific Manuscript database

The California olive oil industry produces more than 600 million gallons of wastewater each year. Olive mill wastewater (OMWW) is considered a highly polluting effluent due to its high organic load and resistance to biological degradation. A current trend in OMWW management is to not only decrease e...

Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis.

PubMed

Sonda, Ammar; Akram, Zribi; Boutheina, Gargouri; Guido, Flamini; Mohamed, Bouaziz

2014-01-08

The analysis of the effect of cultivar and olive leaves addition before the extraction on the different analytical values revealed significant differences (p < 0.05) in some parameters, mainly in peroxide value, phenols and tocopherol contents, and oxidative stability. Aroma profiles were also influenced by the different varieties and the addition of different amounts (0% and 3%) of olive leaves. Twenty-three compounds were characterized, representing 86.1-99.2% of the total volatiles. Chétoui cultivar has the highest amount of (E)-2-hexenal, followed by Chemlali cultivar, whereas (E)-2-hexen-1-ol was the major constituent of Zalmati and crossbreeding Chemlali by Zalmati cultivars. Sensory analysis showed that Chemlali and Chétoui Zarzis possessed a high fruity, bitter, and pungent taste, whereas the Zalmati and crossbreeding Chemlali by Zalmati had a 'green' taste among its attributes. Indeed, the taste panel found an improvement of the oil quality when an amount of olive leaves (3%) added to the olives fruits.

Bisphenol A exposure assessment from olive oil consumption.

PubMed

Abou Omar, Tarek F; Sukhn, Carol; Fares, Souha A; Abiad, Mohamad G; Habib, Rima R; Dhaini, Hassan R

2017-07-01

The use of bisphenol A (BPA) in packaging has grown over the past 50 years despite concerns of its migration into packaged food and beverages, resulting in human exposure. Many studies have reported tumorigenic effects and endocrine alterations associated with BPA in animal models. This study aims at assessing human exposure to BPA from olive oil. A total of 27 olive oil samples were collected from mills and local villagers in the Hasbaya District, a major olive oil harvesting region in Lebanon. Information on storage conditions was also collected. BPA was extracted and quantified by HPLC. Results showed significantly higher BPA levels in olive oil samples stored in plastic vs. non-plastic packaging (mean = 333 vs. 150 μg/kg, p value = 0.006), samples with a plastic storage duration of >1 year compared to those with a storage duration of <1 year (mean = 452 vs. 288 μg/kg, p value = 0.008), and oil samples sourced from locals compared to oil mills (mean = 376 vs. 228 μg/kg, p value = 0.022). Statistically significant higher BPA levels remained for samples stored in plastic vs. non-plastic packaging in the bootstrap multivariable linear regression (B = 121.56, 95% CI 53.44-194.39, p value = 0.009). This is the first report on BPA levels in Mediterranean olive oil. The estimated exposure was 1.38% of the EFSA tolerable daily intake, hence there are no concerns about potential health risks from olive oil consumption.

Extraction of proteins from pennycress seeds and press cake

USDA-ARS?s Scientific Manuscript database

In order to more fully utilize pennycress, a potentially viable bio-diesel source, the proteinaceous components were extracted from pennycress seed and press cake. The amino acid composition of the proteins present in pennycress was typical for proteins derived from plants, with glycine, glutamic ac...

Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil.

PubMed

Morrone, Lucia; Pupillo, Sabrina; Neri, Luisa; Bertazza, Giampaolo; Magli, Massimiliano; Rotondi, Annalisa

2017-03-01

In this study, two types of crusher, hammer and blade, were used to produce olive oils from cv. Correggiolo olives at four stages of ripeness, to analyse the effect of these two factors on oil quality indices (free acidity, peroxide value, UV absorption), on phenolic compounds content and sensory profiles. Differences in chemical and sensory data were analysed by two-way ANOVA. Ripeness exerted a stronger influence than the crushing equipment on quality indices, phenolic content and sensory evaluation; moreover the statistical significance of interaction between the factors considered suggests that they are intertwined. Differences in the texture of olive pastes obtained by squashing and crushing were clearly evident at the first stage of ripeness via observation with a scanning electron microscope. The stronger mechanical action of the hammer crusher also produced smaller pit fragments compared to the blade crusher, as shown by particle size analysis of the kernels fragments. Knowledge about the interaction between ripening and crushing will allow olive oil producers to pursue a product of the quality most suitable for a particular type of consumer. For example, bitterness and pungency, characters recently connected with health effects because sensory markers of extra virgin olive oil (EVOO) polyphenols, do not have a great sensory appeal for most consumers; however, there is a niche of gourmet estimators interested in these peculiar flavours and ready to pay a premium price for them. The producer will be able to customise the EVOO by modulating its chemical and sensory characteristics, especially the phenolic fraction, thus addressing the needs of consumers with different tastes. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives.

PubMed

Lee, Soh Min; Kitsawad, Kamolnate; Sigal, Abdulkadir; Flynn, Dan; Guinard, Jean-Xavier

2012-12-01

Table olives are healthy and nutritious products with high contents of monounsaturated fatty acids, phenolics, vitamins, minerals, and fiber. Understanding sensory cues affecting consumer preferences would enable the increase of olive consumption. The objectives of this study were to characterize the sensory properties of commercial sliced black ripe olives from different regions, including California, Egypt, Morocco, Portugal, and Spain, and to examine the preferences of California consumers for sliced black ripe olives. Sensory profiles and preferences for 20 sliced olive samples were determined using descriptive analysis with a trained panel and a consumer test with 104 users and likers of table olives. Aroma and flavor characteristics separated the olives according to country of origin, and were the main determinants of consumer preferences for sliced olives, even though the biggest differences among the samples were in appearance and texture. Total of 2 consumer segments were identified with 51 and 53 consumers, respectively, that both liked Californian products, but differed in the olives they disliked. Negative drivers of liking for both segments included alcohol, oak barrel, and artificial fruity/floral characteristics; however, consumers from Cluster 1 were further negatively influenced by rancid, gassy, and bitter characteristics. This study stresses the need for sound and appealing flavor quality for table olives to gain wider acceptance among U.S. consumers. © 2012 Institute of Food Technologists®

NaOH-free debittering of table olives using power ultrasound.

PubMed

Habibi, Maryam; Golmakani, Mohammad-Taghi; Farahnaky, Asgar; Mesbahi, Gholamreza; Majzoobi, Mahsa

2016-02-01

A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15% NaCl). The effects of ultrasound-assisted debittering (UAD) were evaluated on olives physicochemical and textural properties in comparison with conventional debittering (CD). In UAD, however, the removal rate of phenolic compounds, which cause olives natural bitterness, increased significantly and as a result, the processing time decreased by 37.8% and 38.6% when debittering was done in water and brine, respectively. The chemical compositions, fatty acids profile, total color differences, Firmness and other textural parameters of UAD-treated samples remained unchanged and their antioxidant activity was significantly higher in comparison with CD-treated samples. Remarkably, UAD was able to speed up and promote NaOH-free olive debittering, without causing any undesirable changes. Copyright © 2015 Elsevier Ltd. All rights reserved.

Genetic Relationships Among Olive (Olea europaea L.) Cultivars Native to Turkey.

PubMed

Sakar, Ebru; Unver, Hulya; Bakir, Melike; Ulas, Mehmet; Sakar, Zeynep Mujde

2016-08-01

Olive is a widely cultivated, mainly in the Mediterranean region, and economically important fruit species used as both olive oil and table olive consumption. In Turkey, more than 50 olive cultivars have been authorized for commercial plantations, representing the developmental base for the olive industry. The aim of the present study was to identify genetic relationships among the most widely grown 27 olive cultivars in Turkey, using microsatellite or simple sequence repeat markers. Nine well-known foreign olive cultivars from different countries are also included in the study to compare the Turkish cultivars. To determine genetic relationship and diversity, 10 SSR loci (DCA3, DCA9, DCA15, DCA18, UDO4, UDO9, UDO11, UDO12, UDO24, UDO28) were used. Jaccard's similarity coefficient and the UPGMA method for cluster analysis were performed using the software NTSYSpc. The results showed that the number of alleles per locus ranging from 4 (UDO4, UDO9, UDO11, UDO12, DCA15) to 12 (DCA9) presenting high polymorphism. There were no identical cultivars. High similarity was shown by cultivars Maviand Adana topağı (0.754). The most genetically divergent cultivars, Domat-Meski (0.240) and Domat-NizipYağlık (0.245), were also identified.

Environmental impacts in the life cycle of olive oil: a literature review.

PubMed

Banias, Georgios; Achillas, Charisios; Vlachokostas, Christos; Moussiopoulos, Nicolas; Stefanou, Maria

2017-04-01

The production of olive oil is considered to be one of the largest agricultural business sectors in the Mediterranean area. Apart from its significant impact on the economies of countries in Southern Europe, Northern Africa and Middle East, olive oil production also involves considerable social and environmental considerations. However, despite such importance, the environmental effects of olive oil production have not been studied as much other agricultural productions and farming systems, which are more characteristic of central and northern Europe. We present a thorough and systematic literature review of scientific publications with respect to the use of environmental tools in the life cycle of olive oil. The analysis takes into consideration the farming of olive trees, the manufacture of olive oil, packaging, transportation and reverse logistics. To that end, journal publications up to 2015 in this specific field are recorded and, at the same time, the most important environmental impacts are revealed and a gap analysis is carried out. The analysis conducted reveals that farming of olive trees (with pesticide use and waste/by-product production being the 'hottest' topics) and the manufacturing of olive oil (concentrating mostly on waste/by-product production and management) are the phases with the highest environmental focus from the scientific community. Moreover, gaps in the literature are detected mostly with respect to fuel consumption and the use and promotion of renewable energy sources in olive oil production. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

OliveNet™: a comprehensive library of compounds from Olea europaea

PubMed Central

Bonvino, Natalie P; Liang, Julia; McCord, Elizabeth D; Zafiris, Elena; Benetti, Natalia; Ray, Nancy B; Hung, Andrew; Boskou, Dimitrios

2018-01-01

Abstract Accumulated epidemiological, clinical and experimental evidence has indicated the beneficial health effects of the Mediterranean diet, which is typified by the consumption of virgin olive oil (VOO) as a main source of dietary fat. At the cellular level, compounds derived from various olive (Olea europaea), matrices, have demonstrated potent antioxidant and anti-inflammatory effects, which are thought to account, at least in part, for their biological effects. Research efforts are expanding into the characterization of compounds derived from Olea europaea, however, the considerable diversity and complexity of the vast array of chemical compounds have made their precise identification and quantification challenging. As such, only a relatively small subset of olive-derived compounds has been explored for their biological activity and potential health effects to date. Although there is adequate information describing the identification or isolation of olive-derived compounds, these are not easily searchable, especially when attempting to acquire chemical or biological properties. Therefore, we have created the OliveNet™ database containing a comprehensive catalogue of compounds identified from matrices of the olive, including the fruit, leaf and VOO, as well as in the wastewater and pomace accrued during oil production. From a total of 752 compounds, chemical analysis was sufficient for 676 individual compounds, which have been included in the database. The database is curated and comprehensively referenced containing information for the 676 compounds, which are divided into 13 main classes and 47 subclasses. Importantly, with respect to current research trends, the database includes 222 olive phenolics, which are divided into 13 subclasses. To our knowledge, OliveNet™ is currently the only curated open access database with a comprehensive collection of compounds associated with Olea europaea. Database URL: https://www.mccordresearch.com.au PMID:29688352

Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants.

PubMed

Perestrelo, R; Silva, C; Silva, P; Câmara, J S

2017-07-15

The global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants, was established using liquid-liquid microextraction (LLME) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS). More than 60 volatile organic compounds (VOCs belonging to different groups were identified using both methods. Olive oils volatile profile was slightly influenced by maceration process, which occurred at room temperature (20±2°C) for 15days. The predominant differences were observed in terpenoids group, since some of them were only identified in the flavoured olive oils, while others showed an increase with the maceration process. VOCs mass transfer from plants to olive oils could explain the observed results. Principal components analysis (PCA) applied to LLME/GC-qMS data allowed to distinguish the olive oils. The flavoured oils would increase the use of olive oil among consumers as consequence of the improvement of its aromatic profile and healthy properties. Copyright © 2017 Elsevier Ltd. All rights reserved.

On the origin of benzene, toluene, ethylbenzene and xylene in extra virgin olive oil.

PubMed

Biedermann, M; Grob, K; Morchio, G

1995-04-01

Concentrations of benzene, toluene, C2-benzenes and styrene were determined in olives and the oils produced thereof, as well as at various intermediate steps during production. Concentrations were compared to those found in samples of air taken from the olive grove and the olive mills. In an exposition experiment in the laboratory, olives absorbed aromatic compounds, approaching saturation corresponding to the partition coefficient between air and oil. However, concentrations in olives delivered to the mills were 4-10 times higher than expected from the analysis of the air in the olive grove. In the olive mills, concentrations were increased further by a factor of up to 2 because of uptake from air which contained high concentrations of aromatics. Styrene concentrations strongly increased during storage of crushed olives at ambient temperature, which confirms the hypothesis that styrene is a product of metabolism.

Quantitative assessment of different phenolic compounds in Texas olive oils versus foreign oils

USDA-ARS?s Scientific Manuscript database

Texas Olive Ranch is the first one to produce olive oil and has the sole product in the Texas market place; several growers are now starting to cultivate olive at various sites in Texas. The quality of olive oil produced and pressed in Texas has never been explored. This study was conducted to inv...

Carcass characteristics and meat quality of lambs fed babassu cake (Orbignya speciosa) as a replacement for elephant grass silage.

PubMed

Luz, Janaina Barros; Alves, Kaliandra Souza; Mezzomo, Rafael; Ribeiro Dos Santos Neta, Ernestina; Gomes, Daiany Íris; Sampaio Oliveira, Luis Rennan; Silva, Josiane Costa; Ramos de Carvalho, Francisco Fernando

2017-01-01

The study aimed to evaluate the effect of the partial replacement of elephant grass silage with babassu cake (Orbignya speciosa) on the carcass characteristics and meat quality of feedlot lambs. Forty-five castrated male Santa Ines sheep (19.08 ± 0.41 kg) approximately 4 months old were distributed in a completely randomized design, with five treatments 0.0, 12.5, 25.0, 37.5 and 50 % (%DM) replacement of babassu cake with silage forming isoproteic diets formulated at a ratio of 40 % roughage to 60 % concentrate. All of the studied animals were slaughtered at the end of the experiment. The liver weights and yields increased with the inclusion of babassu cake. The weight of the shoulder increased from 2.31 to 2.61 kg, while the loin yield decreased from 7.38 to 6.64 % with the inclusion of babassu cake, both linearly. The body length, thoracic perimeter, rump perimeter and carcass compactness index showed high and positive correlations with the hot and cold carcass weights. The myofibrillar fragmentation index decreased linearly as a function of the inclusion level of babassu cake, but other quality variables were not affected. The replacement of up to 50 % of the elephant grass silage with babassu cake in the diet of lambs does not cause negative effects on carcass characteristics or meat quality.

Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes.

PubMed

Keppler, S; Bakalis, S; Leadley, C E; Sahi, S S; Fryer, P J

2018-05-01

An accurate method to heat treat flour samples has been used to quantify the effects of heat treatment on flour functionality. A variety of analytical methods has been used such as oscillatory rheology, rheomixer, solvent retention capacity tests, and Rapid Visco Analysis (RVA) in water and in aqueous solutions of sucrose, lactic acid, and sodium carbonate. This work supports the hypothesis that heat treatment facilitates the swelling of starch granules at elevated temperature. Results furthermore indicated improved swelling ability and increased interactions of flour polymers (in particular arabinoxylans) of heat treated flour at ambient conditions. The significant denaturation of the proteins was indicated by a lack of gluten network formation after severe heat treatments as shown by rheomixer traces. Results of these analyses were used to develop a possible cake flour specification. A method was developed using response surfaces of heat treated flour samples in the RVA using i) water and ii) 50% sucrose solution. This can uniquely characterise the heat treatment a flour sample has received and to establish a cake flour specification. This approach might be useful for the characterisation of processed samples, rather than by baking cakes. Hence, it may no longer be needed to bake a cake after flour heat treatment to assess the suitability of the flour for high ratio cake production, but 2 types of RVA tests suffice. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes.

PubMed

De Luca, Michele; Restuccia, Donatella; Clodoveo, Maria Lisa; Puoci, Francesco; Ragno, Gaetano

2016-07-01

Chemometric discrimination of extra virgin olive oils (EVOO) from whole and stoned olive pastes was carried out by using Fourier transform infrared (FTIR) data and partial least squares-discriminant analysis (PLS1-DA) approach. Four Italian commercial EVOO brands, all in both whole and stoned version, were considered in this study. The adopted chemometric methodologies were able to describe the different chemical features in phenolic and volatile compounds contained in the two types of oil by using unspecific IR spectral information. Principal component analysis (PCA) was employed in cluster analysis to capture data patterns and to highlight differences between technological processes and EVOO brands. The PLS1-DA algorithm was used as supervised discriminant analysis to identify the different oil extraction procedures. Discriminant analysis was extended to the evaluation of possible adulteration by addition of aliquots of oil from whole paste to the most valuable oil from stoned olives. The statistical parameters from external validation of all the PLS models were very satisfactory, with low root mean square error of prediction (RMSEP) and relative error (RE%). Copyright © 2016 Elsevier Ltd. All rights reserved.

Histopathological and Reproductive Evaluation in Male Rats Fed Jatropha curcas Seed Cake with or without Alkaline Hydrolysis and Subjected to Heat Treatment.

PubMed

Teixeira Sousa Moura, Laiane; Palomaris Mariano Souza, Domenica; Mendonça, Simone; de Aquino Ribeiro, José Antônio; Fernandes Sousa, Luciano; Tony Ramos, Adriano; Maiorka, Paulo César; de Araújo, Vera Lúcia; Mayumi Maruo, Viviane

2017-01-01

Jatropha curcas cake, a by-product of biodiesel production, is rich in protein and has potential to be used in livestock feed; however, the presence of antinutritional factors and phorbol esters limits its use. Thus, this study investigated toxicological and reproductive effects in male Wistar rats after subchronic exposure to J. curcas cake subjected to detoxification procedures. Rats were divided into seven groups ( n = 10) and treated for 60 days. The control group received commercial feed, while experimental groups received a diet containing 5% J . curcas cake nonhydrolyzed or hydrolyzed with 5 M NaOH. The cakes were unwashed or washed with ethanol or water and were autoclaved at 121°C for 30 minutes. Alkaline hydrolysis combined with ethanol washing decreased the phorbol ester concentration in the cake by 98%. Histopathological findings included diffuse degeneration of the liver and edema around the pulmonary vessels in the nonhydrolyzed groups. In addition, nontreated females mated with males of nonhydrolyzed unwashed group showed a decreased number of live fetuses and an increased placental weight. There were no signs of toxicity in rats given hydrolyzed cakes washed and unwashed, indicating that alkaline hydrolysis associated with heat treatment is an efficient method for detoxification of the J. curcas cake.

Histopathological and Reproductive Evaluation in Male Rats Fed Jatropha curcas Seed Cake with or without Alkaline Hydrolysis and Subjected to Heat Treatment

PubMed Central

Palomaris Mariano Souza, Domenica; Mendonça, Simone; de Aquino Ribeiro, José Antônio; Fernandes Sousa, Luciano; Maiorka, Paulo César; Mayumi Maruo, Viviane

2017-01-01

Jatropha curcas cake, a by-product of biodiesel production, is rich in protein and has potential to be used in livestock feed; however, the presence of antinutritional factors and phorbol esters limits its use. Thus, this study investigated toxicological and reproductive effects in male Wistar rats after subchronic exposure to J. curcas cake subjected to detoxification procedures. Rats were divided into seven groups (n = 10) and treated for 60 days. The control group received commercial feed, while experimental groups received a diet containing 5% J. curcas cake nonhydrolyzed or hydrolyzed with 5 M NaOH. The cakes were unwashed or washed with ethanol or water and were autoclaved at 121°C for 30 minutes. Alkaline hydrolysis combined with ethanol washing decreased the phorbol ester concentration in the cake by 98%. Histopathological findings included diffuse degeneration of the liver and edema around the pulmonary vessels in the nonhydrolyzed groups. In addition, nontreated females mated with males of nonhydrolyzed unwashed group showed a decreased number of live fetuses and an increased placental weight. There were no signs of toxicity in rats given hydrolyzed cakes washed and unwashed, indicating that alkaline hydrolysis associated with heat treatment is an efficient method for detoxification of the J. curcas cake. PMID:28620618

Potential treatments to reduce phorbol esters levels in jatropha seed cake for improving the value added product.

PubMed

Sadubthummarak, Umapron; Parkpian, Preeda; Ruchirawat, Mathuros; Kongchum, Manoch; Delaune, R D

2013-01-01

Jatropha seed cake contains high amounts of protein and other nutrients, however it has a drawback due to toxic compounds. The aim of this study was to investigate the methods applied to detoxify the main toxin, phorbol esters in jatropha seed cake, to a safe and acceptable level by maintaining the nutritional values. Phorbol esters are tetracyclic diterpenoids-polycyclic compounds that are known as tumor promoters and hence exhibited the toxicity within a broad range of species. Mismanagement of the jatropha waste from jatropha oil industries would lead to contamination of the environment, affecting living organisms and human health through the food chain, so several methods were tested for reducing the toxicity of the seed cake. The results from this investigation showed that heat treatments at either 120°C or 220°C for 1 hour and then mixing with adsorbing bentonite (10%), nanoparticles of zinc oxide (100 μg/g) plus NaHCO3 at 4%, followed by a 4-week incubation period yielded the best final product. The remaining phorbol esters concentration (0.05-0.04 mg/g) from this treatment was less than that reported for the nontoxic jatropha varieties (0.11-0.27 mg/g). Nutritional values of the seed cake after treatment remained at the same levels found in the control group and these values were crude protein (20.47-21.40 + 0.17-0.25%), crude lipid (14.27-14.68 + 0.13-0.14%) and crude fiber (27.33-29.67 + 0.58%). A cytotoxicity test conducted using L929 and normal human dermal fibroblast cell lines confirmed that most of the toxic compounds, especially phorbol esters, were shown as completely eliminated. The results suggested that the detoxification of phorbol esters residues in the jatropha seed cake was possible while it also retained nutritional values. Therefore, the methods to detoxify phorbol esters are necessary to minimize the toxicity of jatropha seed cake. Further, it is essential to reduce the possible environmental impacts that may be generated

Detection of fruit-fly infestation in olives using X-ray imaging: Algorithm development and prospects

USDA-ARS?s Scientific Manuscript database

An algorithm using a Bayesian classifier was developed to automatically detect olive fruit fly infestations in x-ray images of olives. The data set consisted of 249 olives with various degrees of infestation and 161 non-infested olives. Each olive was x-rayed on film and digital images were acquired...

Biogas production from Jatropha curcas press-cake

DOE Office of Scientific and Technical Information (OSTI.GOV)

Staubmann, R.; Guebitz, G.M.; Lafferty, R.M.

Seeds of the tropical plant Jatropha curcas (purge nut, physic nut) are used for the production of oil. Several methods for oil extraction have been developed. In all processes, about 50% of the weight of the seeds remain as a press cake containing mainly protein and carbohydrates. Investigations have shown that this residue contains toxic compounds and cannot be used as animal feed without further processing. Preliminary experiments have shown that the residue is a good substrate for biogas production. Biogas formation was studied using a semicontinous upflow anaerobic sludge blanket (UASB) reactor; a contact-process and an anaerobic filter eachmore » reactor having a total volume of 110 L. A maximum production rate of 3.5 m{sup 3} m{sup -3} d{sup -1} was obtained in the anaerobic filter with a loading rate of 13 kg COD m{sup -3} d{sup -1}. However, the UAS reactor and the contact-process were not suitable for using this substrate. When using an anaerobic filter with Jatropha curcas seed cake as a substrate, 76% of the COD was degraded and 1 kg degraded COD yielded 355 L of biogas containing 70% methane. 28 refs., 3 figs., 4 tabs.« less

Taggiasca extra virgin olive oil colonization by yeasts during the extraction process.

PubMed

Ciafardini, G; Cioccia, G; Zullo, B A

2017-04-01

The opalescent appearance of the newly produced olive oil is due to the presence of solid particles and microdrops of vegetation water in which the microorganisms from the olives' carposphere are trapped. Present research has demonstrated that the microbiota of the fresh extracted olive oil, produced in the mills, is mainly composed of yeasts and to a lesser extent of molds. The close link between the composition of the microbiota of the olives' carposphere undergoing to processing, and that of the microbiota of the newly produced olive oil, concerns only the yeasts and molds, given that the bacterial component is by and large destroyed mainly in the kneaded paste during the malaxation process. Six physiologically homogenous yeast groups were highlighted in the wash water, kneaded paste and newly produced olive oil from the Taggiasca variety which had been collected in mills located in the Liguria region. The more predominant yeasts of each group belonged to a single species called respectively: Kluyveromyces marxianus, Candida oleophila, Candida diddensiae, Candida norvegica, Wickerhamomyces anomalus and Debaryomyces hansenii. Apart from K. marxianus, which was found only in the wash water, all the other species were found in the wash water and in the kneaded paste as well as in the newly produced olive oil, while in the six-month stored olive oil, was found only one physiologically homogeneous group of yeast represented by the W. anomalus specie. These findings in according to our previous studies carried out on other types of mono varietal olive oils, confirms that the habitat of the Taggiascas' extra virgin olive oil, had a strong selective pressure on the yeast biota, allowing only to a few member of yeast species, contaminating the fresh product, to survive and reproduce in it during storage. Copyright © 2016 Elsevier Ltd. All rights reserved.

Genetic Biodiversity of Italian Olives (Olea europaea) Germplasm Analyzed by SSR Markers

PubMed Central

Vendramin, Giuseppe Giovanni; Chiappetta, Adriana

2014-01-01

The olive is an important fruit species cultivated for oil and table olives in Italy and the Mediterranean basin. The conservation of cultivated plants in ex situ collections is essential for the optimal management and use of their genetic resources. The largest ex situ olive germplasm collection consists of approximately 500 Italian olive varieties and corresponding to 85% of the total Italian olive germplasm is maintained at the Consiglio per la Ricerca e sperimentazione per l'Agricoltura, Centro di Ricerca per l'Olivicoltura e l'Industria Olearia (CRA-OLI), in Italy. In this work, eleven preselected nuclear microsatellite markers were used to assess genetic diversity, population structure, and gene flows with the aim of assembling a core collection. The dendrogram obtained utilizing the unweighted pair group method highlights the presence of homonymy and synonymy in olive tree datasets analyzed in this study. 439 different unique genotype profiles were obtained with this combination of 11 loci nSSR, representing 89.8% of the varieties analyzed. The remaining 10.2% comprises different variety pairs in which both accessions are genetically indistinguishable. Clustering analysis performed using BAPS software detected seven groups in Italian olive germplasm and gene flows were determined among identified clusters. We proposed an Italian core collection of 23 olive varieties capturing all detected alleles at microsatellites. The information collected in this study regarding the CRA-OLI ex situ collection can be used for breeding programs, for germplasm conservation, and for optimizing a strategy for the management of olive gene pools. PMID:24723801

Influence of baking conditions on the quality attributes of sponge cake.

PubMed

Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O

2017-03-01

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.

PubMed

Pongjanta, J; Utaipattanaceep, A; Naivikul, O; Piyachomkwan, K

2008-09-01

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch in butter cake increased significantly (P<0.05) as the level of substitution with RS III increased from 2.1 to 4.4% of resistant starch content. The butter cake with RS III replacement had a significantly lower in vitro starch hydrolysis rate compared to the control cake (0% RS III). The rates of starch hydrolysis from 0 to 180 min digestion time for 0, 5, 10 15, and 20% RS III in place of wheat flour in butter cakes were 3.70 to 67.65%, 2.97 to 64.86%, 2.86 to 59.99%, 2.79 to 55.96 and 2.78 to 53.04% respectively. The physico-chemical properties of 5 to 10% RS III substituted with wheat flour in the butter cake were not significantly different from the control cake and were moderately accepted by panellists in the sensory evaluation test.

Assessment of Jatropha curcas L. biodiesel seed cake toxicity using the zebrafish (Danio rerio) embryo toxicity (ZFET) test.

PubMed

Hallare, Arnold V; Ruiz, Paulo Lorenzo S; Cariño, J C Earl D

2014-05-01

Consequent to the growing demand for alternative sources of energy, the seeds from Jatropha curcas remain to be the favorite for biodiesel production. However, a significant volume of the residual organic mass (seed cake) is produced during the extraction process, which raises concerns on safe waste disposal. In the present study, we assessed the toxicity of J. curcas seed cake using the zebrafish (Danio rerio) embryotoxicity test. Within 1-h post-fertilization (hpf), the fertilized eggs were exposed to five mass concentrations of J. curcas seed cake and were followed through 24, 48, and 72 hpf. Toxicity was evaluated based on lethal endpoints induced on zebrafish embryos namely egg coagulation, non-formation of somites, and non-detachment of tail. The lowest concentration tested, 1 g/L, was not able to elicit toxicity on embryos whereas 100 % mortality (based also on lethal endpoints) was recorded at the highest concentration at 2.15 g/L. The computed LC50 for the J. curcas seed cake was 1.61 g/L. No further increase in mortality was observed in the succeeding time points (48 and 72 hpf) indicating that J. curcas seed cake exerted acute toxicity on zebrafish embryos. Sublethal endpoints (yolk sac and pericardial edema) were noted at 72 hpf in zebrafish embryos exposed to higher concentrations. The observed lethal endpoints induced on zebrafish embryos were discussed in relation to the active principles, notably, phorbol esters that have remained in the seed cake even after extraction.

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.

PubMed

García-Vico, Lourdes; Belaj, Angjelina; Sánchez-Ortiz, Araceli; Martínez-Rivas, José M; Pérez, Ana G; Sanz, Carlos

2017-01-14

Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount importance in olive breeding programs. We have assessed the volatile fraction by headspace-solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID) and the deduced aroma properties of VOO from a core set of olive cultivars (Core-36) which possesses most of the genetic diversity found in the World Olive Germplasm Collection (IFAPA Alameda del Obispo) located in Cordoba, Spain. The VOO volatile fractions of Core-36 cultivars display a high level of variability. It is mostly made of compounds produced from polyunsaturated fatty acids through the lipoxygenase pathway, which confirms to be a general characteristic of the olive species ( Olea europaea L.). The main group of volatile compounds in the oils was six straight-chain carbon compounds derived from linolenic acid, some of them being the main contributors to the aroma of the olive oils according to their odor activity values (OAV). The high level of variability found for the volatile fraction of the oils from Core-36 and, therefore, for the aroma odor notes, suggest that this core set may be a very useful tool for the choice of optimal parents in olive breeding programs in order to raise new cultivars with improved VOO aroma.

Response of Sugarcane in a Red Ultisol to Phosphorus Rates, Phosphorus Sources, and Filter Cake

PubMed Central

Prado, Renato de Mello; Campos, Cid Naudi Silva; Rosatto Moda, Leandro; de Lima Vasconcelos, Ricardo; Pizauro Júnior, João Martins

2015-01-01

We evaluated the effect of phosphorus application rates from various sources and in the presence or absence of filter cake on soil phosphorus, plant phosphorus, changes in acid phosphatase activity, and sugarcane productivity grown in Eutrophic Red Ultisol. Three P sources were used (triple superphosphate, Araxa rock phosphate, and Bayovar rock phosphate) and four application rates (0, 90, 180, and 360 kg ha−1 of P2O5) in the presence or absence of filter cake (7.5 t ha−1, dry basis). The soil P, the accumulated plant P, the leaf acid phosphatase activity and straw, the stalk productivity, the concentration of soluble solids in the juice (Brix), the juice sucrose content (Pol), and the purity were the parameters evaluated. We found that P applications increased levels of soil, leaf, and juice phosphorus and led to higher phosphorus accumulation and greater stalk and straw productivity. These levels were highest in the presence of filter cake. Acid phosphatase activity decreased with increasing plant phosphorus concentration. Phosphate fertilization did not show effect on sugarcane technological quality. We concluded that P application, regardless of source, improved phosphorus nutrition and increased productivity in sugarcane and, when associated with filter cake, reduced the need for mineral fertilizer. PMID:26078993

[Experiences with the enzymatic determination of sugar and sugar substitutes in dietetic cake for diabetics (author's transl)].

PubMed

Klingebiel, L; Grossklaus, R; Pahlke, G

1979-11-01

Sorbitol and fructose were determined enzymatically in home-made and commercially produced cake for diabetics. In some commercial products, a loss of fructose depending upon the baking period was found. This loss of fructose is to be attributed to the Maillard reaction. The findings were confirmed by comparative studies will a reference cake.

New by-products rich in bioactive substances from the olive oil mill processing.

PubMed

Romero, Concepción; Medina, Eduardo; Mateo, Maria Antonia; Brenes, Manuel

2018-01-01

Olive oil extraction generates a large amount of residue consisting mainly of the pomace and leaves when using a two-phase centrifugation system. The aim of this study was to assess the content of phenolic and triterpene compounds in the by-products produced in Spanish olive oil mills. Olive pomace had concentrations of phenolic and triterpene substances lower than 2 and 3 g kg -1 , respectively. The leaves contained a high concentration of these substances, although those collected from ground-picked olives had lost most of their phenolic compounds. Moreover, the sediment from the bottom of the olive oil storage tanks did not have a significant amount of these substances. By contrast, a new by-product called olive pomace skin has been revealed as a very rich source of triterpenic acids, the content of which can reach up to 120 g kg -1 in this waste product, maslinic acid comprising around 70% of total triterpenics. Among the by-products generated during extraction of olive oil, olive pomace skin has been discovered to be a very rich source of triterpenic acids, which can reach up to 120 g kg -1 of the waste. These results will contribute to the valorization of olive oil by-products. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Genome sequence of the olive tree, Olea europaea.

PubMed

Cruz, Fernando; Julca, Irene; Gómez-Garrido, Jèssica; Loska, Damian; Marcet-Houben, Marina; Cano, Emilio; Galán, Beatriz; Frias, Leonor; Ribeca, Paolo; Derdak, Sophia; Gut, Marta; Sánchez-Fernández, Manuel; García, Jose Luis; Gut, Ivo G; Vargas, Pablo; Alioto, Tyler S; Gabaldón, Toni

2016-06-27

The Mediterranean olive tree (Olea europaea subsp. europaea) was one of the first trees to be domesticated and is currently of major agricultural importance in the Mediterranean region as the source of olive oil. The molecular bases underlying the phenotypic differences among domesticated cultivars, or between domesticated olive trees and their wild relatives, remain poorly understood. Both wild and cultivated olive trees have 46 chromosomes (2n). A total of 543 Gb of raw DNA sequence from whole genome shotgun sequencing, and a fosmid library containing 155,000 clones from a 1,000+ year-old olive tree (cv. Farga) were generated by Illumina sequencing using different combinations of mate-pair and pair-end libraries. Assembly gave a final genome with a scaffold N50 of 443 kb, and a total length of 1.31 Gb, which represents 95 % of the estimated genome length (1.38 Gb). In addition, the associated fungus Aureobasidium pullulans was partially sequenced. Genome annotation, assisted by RNA sequencing from leaf, root, and fruit tissues at various stages, resulted in 56,349 unique protein coding genes, suggesting recent genomic expansion. Genome completeness, as estimated using the CEGMA pipeline, reached 98.79 %. The assembled draft genome of O. europaea will provide a valuable resource for the study of the evolution and domestication processes of this important tree, and allow determination of the genetic bases of key phenotypic traits. Moreover, it will enhance breeding programs and the formation of new varieties.

Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts

PubMed Central

Pérez-Bonilla, Mercedes; Salido, Sofía; Sánchez, Adolfo; van Beek, Teris A.; Altarejos, Joaquín

2013-01-01

An investigation to optimize the extraction yield and the radical scavenging activity from the agricultural by-product olive tree wood (Olea europaea L., cultivar Picual) using six different extraction protocols was carried out. Four olive wood samples from different geographical origin, and harvesting time have been used for comparison purposes. Among the fifty olive wood extracts obtained in this study, the most active ones were those prepared with ethyl acetate, either through direct extraction or by successive liquid-liquid partitioning procedures, the main components being the secoiridoids oleuropein and ligustroside. An acid hydrolysis pretreatment of olive wood samples before extractions did not improve the results. In the course of this study, two compounds were isolated from the ethanolic extracts of olive wood collected during the olives' harvesting season and identified as (7′′R)-7′′-ethoxyoleuropein (1) and (7′′S)-7′′-ethoxyoleuropein (2). PMID:26904608

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

PubMed

Bonetti, A; Venturini, S; Ena, A; Faraloni, C

2016-01-01

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.

Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake.

PubMed

Kordsardouei, Habibe; Barzegar, Mohsen; Sahari, Mohamad Ali

2013-01-01

Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic properties of Zataria multiflora Boiss. (ZMEO) and Cinnamon zeylanicum essential oils (CZEO) have been checked as two natural preservatives in the cakes. The antioxidant activity of essential oils were determined by measuring thiobarbituric, peroxide, and free fatty acid values of prepared cakes during 60 days storage at 25 ˚C. Antifungal properties of essential oils were determined and given as the ratio of colony number in samples containing ZMEO and CZEO to the control. Different concentrations of essential oils prevented oxidation rate and reducd preliminary and secondary oxidation products compared with butylate hydroxyanisole (BHA (100 and 200 ppm)) and control cakes. Moreover, ZMEO and CZEO at three concentrations (500, 1000, and 1500 ppm) reduced the fungal growth more than samples containing BHA (100 and 200 ppm) and the control. Our results showed that optimum concenteration of ZMEO and CZEO for using in the cakes was 500 ppm therefore it can be replaced instead of synthetic preservatives in foodstuffs.

Straight on view of northeast side of Olive Switching Station ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

Straight on view of northeast side of Olive Switching Station from north side of San Fernando Road facing southwest - Olive Switching Station, 13355 San Fernando Road, Los Angeles, Los Angeles County, CA

Estimation of shelf life of wikau maombo brownies cake using Accelerated Shelf Life Testing (ASLT) method with Arrhenius model

NASA Astrophysics Data System (ADS)

Wahyuni, S.; Holilah; Asranudin; Noviyanti

2018-02-01

The shelf life of brownies cake made from wikau maombo flour was predicted by ASLT method through the Arrhenius model. The aim of this study was to estimate the shelf life of brownies cake made from wikau maombo flour. The storage temperature of brownies cake was carried out at 20°C, 30°C and 45°C. The results showed that TBA (Thio Barbaturic Acid) number of brownies cake decreased as the storage temperature increase. Brownies stored at 20°C and 30°C were overgrown with mold on the storage time of six days. Brownies product (WT0 and WT1) had shelf life at 40°C approximately six and fourteen days, respectively. Brownies made from wikau maombo and wheat flour (WT1) was the best product with had the longest of shelf life about fourteen days.

Total control of chromium in tanneries - thermal decomposition of filtration cake from enzymatic hydrolysis of chrome shavings.

PubMed

Kocurek, P; Kolomazník, K; Bařinová, M; Hendrych, J

2017-04-01

This paper deals with the problem of chromium recovery from chrome-tanned waste and thus with reducing the environmental impact of the leather industry. Chrome-tanned waste was transformed by alkaline enzymatic hydrolysis promoted by magnesium oxide into practically chromium-free, commercially applicable collagen hydrolysate and filtration cake containing a high portion of chromium. The crude and magnesium-deprived chromium cakes were subjected to a process of thermal decomposition at 650°C under oxygen-free conditions to reduce the amount of this waste and to study the effect of magnesium removal on the resulting products. Oxygen-free conditions were applied in order to prevent the oxidation of trivalent chromium into the hazardous hexavalent form. Thermal decomposition products from both crude and magnesium-deprived chrome cakes were characterized by high chromium content over 50%, which occurred as eskolaite (Cr 2 O 3 ) and magnesiochromite (MgCr 2 O 4 ) crystal phases, respectively. Thermal decomposition decreased the amount of chrome cake dry feed by 90%. Based on the performed experiments, a scheme for the total control of chromium in the leather industry was designed.

Palm kernel cake obtained from biodiesel production in diets for goats: feeding behavior and physiological parameters.

PubMed

de Oliveira, R L; de Carvalho, G G P; Oliveira, R L; Tosto, M S L; Santos, E M; Ribeiro, R D X; Silva, T M; Correia, B R; de Rufino, L M A

2017-10-01

The objective of this study was to evaluate the effects of the inclusion of palm kernel (Elaeis guineensis) cake in diets for goats on feeding behaviors, rectal temperature, and cardiac and respiratory frequencies. Forty crossbred Boer male, non-castrated goats (ten animals per treatment), with an average age of 90 days and an initial body weight of 15.01 ± 1.76 kg, were used. The goats were fed Tifton 85 (Cynodon spp.) hay and palm kernel supplemented at the rates of 0, 7, 14, and 21% of dry matter (DM). The feeding behaviors (rumination, feeding, and idling times) were observed for three 24-h periods. DM and neutral detergent fiber (NDF) intake values were estimated as the difference between the total DM and NDF contents of the feed offered and the total DM and NDF contents of the orts. There was no effect of palm kernel cake inclusion in goat diets on DM intake (P > 0.05). However, palm kernel cake promoted a linear increase (P < 0.05) in NDF intake and time spent feeding and ruminating (min/day; %; period) and a linear decrease in time spent idling. Palm kernel cakes had no effects (P > 0.05) on the chewing, feeding, and rumination efficiency (DM and NDF) or on physiological variables. The use up to 21% palm kernel cake in the diet of crossbred Boer goats maintained the feeding behaviors and did not change the physiological parameters of goats; therefore, its use is recommended in the diet of these animals.

Olive tree-ring problematic dating: a comparative analysis on Santorini (Greece).

PubMed

Cherubini, Paolo; Humbel, Turi; Beeckman, Hans; Gärtner, Holger; Mannes, David; Pearson, Charlotte; Schoch, Werner; Tognetti, Roberto; Lev-Yadun, Simcha

2013-01-01

Olive trees are a classic component of Mediterranean environments and some of them are known historically to be very old. In order to evaluate the possibility to use olive tree-rings for dendrochronology, we examined by various methods the reliability of olive tree-rings identification. Dendrochronological analyses of olive trees growing on the Aegean island Santorini (Greece) show that the determination of the number of tree-rings is impossible because of intra-annual wood density fluctuations, variability in tree-ring boundary structure, and restriction of its cambial activity to shifting sectors of the circumference, causing the tree-ring sequences along radii of the same cross section to differ.

Olive Tree-Ring Problematic Dating: A Comparative Analysis on Santorini (Greece)

PubMed Central

Cherubini, Paolo; Humbel, Turi; Beeckman, Hans; Gärtner, Holger; Mannes, David; Pearson, Charlotte; Schoch, Werner; Tognetti, Roberto; Lev-Yadun, Simcha

2013-01-01

Olive trees are a classic component of Mediterranean environments and some of them are known historically to be very old. In order to evaluate the possibility to use olive tree-rings for dendrochronology, we examined by various methods the reliability of olive tree-rings identification. Dendrochronological analyses of olive trees growing on the Aegean island Santorini (Greece) show that the determination of the number of tree-rings is impossible because of intra-annual wood density fluctuations, variability in tree-ring boundary structure, and restriction of its cambial activity to shifting sectors of the circumference, causing the tree-ring sequences along radii of the same cross section to differ. PMID:23382949

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.

PubMed

Bonatsou, Stamatoula; Iliopoulos, Vasilis; Mallouchos, Athanasios; Gogou, Eleni; Oikonomopoulou, Vasiliki; Krokida, Magdalini; Taoukis, Petros; Panagou, Efstathios Z

2017-05-01

This study examined the effect of osmotic dehydration of Kalamata natural black olives as pre-fermentation treatment in combination with partial substitution of NaCl by monosodium glutamate (MSG) on the fermentation profile of olives. Osmotic dehydration was undertaken by immersing the olives in 70% (w/w) glucose syrup overnight at room temperature. Further on, three different mixtures of NaCl and MSG with/without prior osmotic dehydration of olives were investigated, namely (i) 6.65% NaCl - 0.35% MSG (5% substitution), (ii) 6.30% NaCl - 0.70% MSG (10% substitution), (iii) 5.95% NaCl - 1.05% MSG (15% substitution), and (iv) 7% NaCl without osmotic dehydration (control treatment). Changes in the microbial association (lactic acid bacteria [LAB], yeasts, Enterobacteriaceae), pH, titratable acidity, organic acids, sugars, and volatile compounds in the brine were analyzed for a period of 4 months. The final product was subjected to sensory analysis and the content of MSG in olives was determined. Results demonstrated that osmotic dehydration of olives prior to brining led to vigorous lactic acid processes as indicated by the obtained values of pH (3.7-4.1) and acidity (0.7-0.8%) regardless of the amount of MSG used. However, in non-osmotically dehydrated olives, the highest substitution level of MSG resulted in a final pH (4.5) that was beyond specification for this type of olives. MSG was degraded in the brines being almost completely converted to γ-aminobutyric acid (GABA) at the end of fermentation. Finally, the sensory assessment of fermented olives with/without osmotic dehydration and at all levels of MSG did not show any deviation compared to the control treatment. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.

PubMed

Majzoobi, Mahsa; Vosooghi Poor, Zahra; Mesbahi, Gholamreza; Jamalian, Jalal; Farahnaky, Asgar

2017-12-01

Carrot pomace powder (CPP) is a valuable by-product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten-free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten-free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP + HC sample. The density of the control batter was 1.2 g/cm 3 which reduced significantly to 0.899 g/cm 3 for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm 3 for the control to 0.395 g/cm 3 for 20%CCP + C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP + HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP + HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30%CCP + HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30%CCP and 20%CPP + HC promoted the quality and sensory attributes of gluten-free cakes. Although different types of gluten-free products are available in the market, most of them contain insufficient amount of fiber and nutrients. Despite popularity, gluten-free cakes are poor in fiber and nutrient contents. Therefore, improving the nutritional value of these products has received an increasing attention by the food industry. Carrot pomace powder (CPP) is an available source of fiber and nutrients and hence can be utilized for enrichment of gluten-free products. This study showed that

Impact of Raw and Bioaugmented Olive-Mill Wastewater and Olive-Mill Solid Waste on the Content of Photosynthetic Molecules in Tobacco Plants.

PubMed

Parrotta, Luigi; Campani, Tommaso; Casini, Silvia; Romi, Marco; Cai, Giampiero

2016-08-03

Disposal and reuse of olive-mill wastes are both an economic and environmental problem, especially in countries where the cultivation of olive trees is extensive. Microorganism-based bioaugmentation can be used to reduce the pollutant capacity of wastes. In this work, bioaugmentation was used to reduce the polyphenolic content of both liquid and solid wastes. After processing, bioaugmented wastes were tested on the root development of maize seeds and on photosynthesis-related molecules of tobacco plants. In maize, we found that bioaugmentation made olive-mill wastes harmless for seed germination. In tobacco, we analyzed the content of RuBisCO (ribulose-1,5-bisphosphate carboxylase oxygenase) and of the photosynthetic pigments lutein, chlorophylls, and β-carotene. Levels of RuBisCO were negatively affected by untreated wastewater but increased if plants were treated with bioaugmented wastewater. On the contrary, levels of RuBisCO increased in the case of plants treated with raw olive-mill solid waste. Pigment levels showed dissimilar behavior because their concentration increased if plants were irrigated with raw wastewater or treated with raw olive-mill solid waste. Treatment with bioaugmented wastes restored pigment content. Findings show that untreated wastes are potentially toxic at the commencement of treatment, but plants can eventually adapt after an initial stress period. Bioaugmented wastes do not induce immediate damages, and plants rapidly recover optimal levels of photosynthetic molecules.

Has the use of talc an effect on yield and extra virgin olive oil quality?

PubMed

Caponio, Francesco; Squeo, Giacomo; Difonzo, Graziana; Pasqualone, Antonella; Summo, Carmine; Paradiso, Vito Michele

2016-08-01

The maximization of both extraction yield and extra virgin olive oil quality during olive processing are the main objectives of the olive oil industry. As regards extraction yield, it can be improved by both acting on time/temperature of malaxation and using physical coadjuvants. It is well known that, generally, increasing temperature of malaxation gives an increase in oil extraction yield due to a reduction in oily phase viscosity; however, high malaxation temperature can compromise the nutritional and health values of extra virgin olive oil, leading to undesirable effects such as accelerated oxidative process and loss of volatile compounds responsible for oil flavor and fragrance. The addition of physical coadjuvants in olive oil processing during the malaxation phase, not excluded by EC regulations owing to its exclusively physical action, is well known to promote the breakdown of oil/water emulsions and consequently make oil extraction easier, thus increasing the yield. Among physical coadjuvants, micronized natural talc is used for olive oil processing above all for Spanish and Italian olive cultivars. The quality of extra virgin olive oil depends on numerous variables such as olive cultivar, ripeness degree and quality, machines utilized for processing, oil storage conditions, etc. However, the coadjuvants utilized in olive processing can also influence virgin olive oil characteristics. The literature highlights an increase in oil yield by micronized natural talc addition during olive processing, whereas no clear trend was observed as regards the chemical, nutritional and sensory characteristics of extra virgin olive oil. Although an increase in oil stability was reported, no effect of talc was found on the evolution of virgin olive oil quality indices during storage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Antimicrobial activity of commercial Olea europaea (olive) leaf extract.

PubMed

Sudjana, Aurelia N; D'Orazio, Carla; Ryan, Vanessa; Rasool, Nooshin; Ng, Justin; Islam, Nabilah; Riley, Thomas V; Hammer, Katherine A

2009-05-01

The aim of this research was to investigate the activity of a commercial extract derived from the leaves of Olea europaea (olive) against a wide range of microorganisms (n=122). Using agar dilution and broth microdilution techniques, olive leaf extract was found to be most active against Campylobacter jejuni, Helicobacter pylori and Staphylococcus aureus [including meticillin-resistant S. aureus (MRSA)], with minimum inhibitory concentrations (MICs) as low as 0.31-0.78% (v/v). In contrast, the extract showed little activity against all other test organisms (n=79), with MICs for most ranging from 6.25% to 50% (v/v). In conclusion, olive leaf extract was not broad-spectrum in action, showing appreciable activity only against H. pylori, C. jejuni, S. aureus and MRSA. Given this specific activity, olive leaf extract may have a role in regulating the composition of the gastric flora by selectively reducing levels of H. pylori and C. jejuni.

Evidence of oleuropein degradation by olive leaf protein extract.

PubMed

De Leonardis, Antonella; Macciola, Vincenzo; Cuomo, Francesca; Lopez, Francesco

2015-05-15

The enzymatic activity of raw protein olive leaf extract has been investigated in vivo, on olive leaf homogenate and, in vitro with pure oleuropein and other phenolic substrates. At least two types of enzymes were found to be involved in the degradation of endogenous oleuropein in olive leaves. As for the in vitro experiments, the presence of active polyphenoloxidase and β-glucosidase was determined by HPLC and UV-Visible spectroscopy. Interestingly, both the enzymatic activities were found to change during the storage of olive leaves. Specifically, the protein extracts obtained from fresh leaves showed the presence of both the enzymatic activities, because oleuropein depletion occurred simultaneously with the formation of the oleuropein aglycon, 3,4-DHPEA-EA. In comparison leaves subjected to the drying process showed a polyphenoloxidase activity leading exclusively to the formation of oxidation products responsible for the typical brown coloration of the reaction solution. Copyright © 2014 Elsevier Ltd. All rights reserved.

Olive cultivar and maturation process on the oviposition preference of Bactrocera oleae (Rossi) (Diptera: Tephritidae).

PubMed

Malheiro, R; Casal, S; Pinheiro, L; Baptista, P; Pereira, J A

2018-02-21

The olive fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae), is a key-pest in the main olives producing areas worldwide, and displays distinct preference to different olive cultivars. The present work intended to study oviposition preference towards three Portuguese cultivars (Cobrançosa, Madural, and Verdeal Transmontana) at different maturation indexes. Multiple oviposition bioassays (multiple-choice and no-choice) were conducted to assess cultivar preference. No-choice bioassays were conducted to assess the influence of different maturation indexes (MI 2; MI 3, and MI 4) in single cultivars. The longevity of olive fly adults according to the cultivar in which its larvae developed was also evaluated through survival assays. Cultivar and maturation are crucial aspects in olive fly preference. Field and laboratory assays revealed a preference towards cv. Verdeal Transmontana olives and a lower susceptibility to cv. Cobrançosa olives. A higher preference was observed for olives at MI 2 and MI 3. The slower maturation process in cv. Verdeal Transmontana (still green while the other cultivars are reddish or at black stage) seems to have an attractive effect on olive fly females, thus increasing its infestation levels. Olive fly adults from both sexes live longer if emerged from pupae developed from cv. Verdeal Transmontana fruits and live less if emerged from cv. Cobrançosa. Therefore, olive cultivar and maturation process are crucial aspects in olive fly preference, also influencing the longevity of adults.

Antihypertensive Effects of Roselle-Olive Combination in L-NAME-Induced Hypertensive Rats

PubMed Central

Hessin, Alyaa F.; Abdelbaset, Marwan; Ogaly, Hanan A.; Abd-Elsalam, Reham M.; Hassan, Salah M.

2017-01-01

This study aimed to evaluate the antihypertensive efficacy of a new combination therapy of Hibiscus sabdariffa and Olea europaea extracts (2 : 1; Roselle-Olive), using N(G)-nitro-L-arginine-methyl ester- (L-NAME-) induced hypertensive model. Rats received L-NAME (50 mg/kg/day, orally) for 4 weeks. Concurrent treatment with Roselle-Olive (500, 250, and 125 mg/kg/day for 4 weeks) resulted in a dose-dependent decrease in both systolic and diastolic blood pressure, reversed the L-NAME-induced suppression in serum nitric oxide (NO), and improved liver and kidney markers, lipid profile, and oxidative status. Furthermore, Roselle-Olive significantly lowered the elevated angiotensin-converting enzyme activity (ACE) and showed a marked genoprotective effect against oxidative DNA damage in hypertensive rats. Roselle-Olive ameliorated kidney and heart lesions and reduced aortic media thickness. Real-time PCR and immunohistochemistry showed an enhanced endothelial nitric oxide synthase (eNOS) gene and protein expression in both heart and kidney of Roselle-Olive-treated rats. To conclude, our data revealed that Roselle-Olive is an effective combination in which H. sabdariffa and O. europaea synergistically act to control hypertension. These effects are likely to be mediated by antioxidant and genoprotective actions, ACE inhibition, and eNOS upregulation by Roselle-Olive constituents. These findings provide evidences that Roselle-Olive combination affords efficient antihypertensive effect with a broad end-organ protective influence. PMID:29201276

Antihypertensive Effects of Roselle-Olive Combination in L-NAME-Induced Hypertensive Rats.

PubMed

Abdel-Rahman, Rehab F; Hessin, Alyaa F; Abdelbaset, Marwan; Ogaly, Hanan A; Abd-Elsalam, Reham M; Hassan, Salah M

2017-01-01

This study aimed to evaluate the antihypertensive efficacy of a new combination therapy of Hibiscus sabdariffa and Olea europaea extracts (2 : 1; Roselle-Olive), using N(G)-nitro-L-arginine-methyl ester- (L-NAME-) induced hypertensive model. Rats received L-NAME (50 mg/kg/day, orally) for 4 weeks. Concurrent treatment with Roselle-Olive (500, 250, and 125 mg/kg/day for 4 weeks) resulted in a dose-dependent decrease in both systolic and diastolic blood pressure, reversed the L-NAME-induced suppression in serum nitric oxide (NO), and improved liver and kidney markers, lipid profile, and oxidative status. Furthermore, Roselle-Olive significantly lowered the elevated angiotensin-converting enzyme activity (ACE) and showed a marked genoprotective effect against oxidative DNA damage in hypertensive rats. Roselle-Olive ameliorated kidney and heart lesions and reduced aortic media thickness. Real-time PCR and immunohistochemistry showed an enhanced endothelial nitric oxide synthase (eNOS) gene and protein expression in both heart and kidney of Roselle-Olive-treated rats. To conclude, our data revealed that Roselle-Olive is an effective combination in which H. sabdariffa and O. europaea synergistically act to control hypertension. These effects are likely to be mediated by antioxidant and genoprotective actions, ACE inhibition, and eNOS upregulation by Roselle-Olive constituents. These findings provide evidences that Roselle-Olive combination affords efficient antihypertensive effect with a broad end-organ protective influence.

Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit.

PubMed

Romero, Concepción; Medina, Eduardo; Mateo, Mª Antonia; Brenes, Manuel

2017-04-01

Olive leaves and fruit possess bioactive substances such as phenolic compounds and triterpenic acids that can be obtained from olive by-products generated during olive oil extraction. The aim of the present study was the characterization and quantification of these compounds in Picual and Arbequina cultivars from different locations and throughout two seasons in both olive leaves and fruit. The major phenolic compound identified in the leaves was oleuropein, and the total content of phenolic compounds in this material reached 70 g kg -1 fresh weight. The leaves were also rich in triterpenic acids (20 g kg -1 fresh weight), with oleanolic acid being the most concentrated among them. With regard to olives, oleuropein and demethyloleuropein were the main phenolic compounds in the pulp of Picual and Arbequina cultivars, and the total concentration of these phenolic compounds reached 3.5% fresh weight. Olives can also be an important source of triterpenic acids, although this is mainly the skin part, where the maslinic and oleanolic acids are concentrated. Olive leaves can contain up to 70 g kg -1 phenolic compounds and 20 g kg -1 triterpenic acids, and olive fruit can contain up to 35 g kg -1 of the former and 3 g kg -1 of the latter. It must also be noted that this level was constant both between seasons and orchard locations. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Infrared machine vision system for the automatic detection of olive fruit quality.

PubMed

Guzmán, Elena; Baeten, Vincent; Pierna, Juan Antonio Fernández; García-Mesa, José A

2013-11-15

External quality is an important factor in the extraction of olive oil and the marketing of olive fruits. The appearance and presence of external damage are factors that influence the quality of the oil extracted and the perception of consumers, determining the level of acceptance prior to purchase in the case of table olives. The aim of this paper is to report on artificial vision techniques developed for the online estimation of olive quality and to assess the effectiveness of these techniques in evaluating quality based on detecting external defects. This method of classifying olives according to the presence of defects is based on an infrared (IR) vision system. Images of defects were acquired using a digital monochrome camera with band-pass filters on near-infrared (NIR). The original images were processed using segmentation algorithms, edge detection and pixel value intensity to classify the whole fruit. The detection of the defect involved a pixel classification procedure based on nonparametric models of the healthy and defective areas of olives. Classification tests were performed on olives to assess the effectiveness of the proposed method. This research showed that the IR vision system is a useful technology for the automatic assessment of olives that has the potential for use in offline inspection and for online sorting for defects and the presence of surface damage, easily distinguishing those that do not meet minimum quality requirements. Crown Copyright © 2013 Published by Elsevier B.V. All rights reserved.

Assessment of Helicobacter pylori eradication by virgin olive oil.

PubMed

Castro, Manuel; Romero, Concepción; de Castro, Antonio; Vargas, Julio; Medina, Eduardo; Millán, Raquel; Brenes, Manuel

2012-08-01

 A recent study conducted by Medina et al. disclosed that virgin olive oil has a bactericidal effect in vitro against Helicobacter pylori because of its contents of certain phenolic compounds with dialdehydic structures. We carried out two clinical trials to evaluate the effect of virgin olive oil on H. pylori-infected individuals.  Two different pilot studies were performed with 60 H. pylori-infected adults. In the first study, thirty subjects who tested positive for H. pylori received 30 g of washed virgin olive oil for 14 days, and after 1 month, the patients took 30 g of unwashed virgin olive oil for another 14 days. In a second study, a group of 30 subjects received 30 g of a different virgin olive oil for 14 days. Helicobacter pylori-infection status was checked by the urea breath test.  Helicobacter pylori was eradicated in 8 of 30 individuals when microorganism status was checked after 4-6 weeks from the first clinical intervention although 12 of 30 individuals did not show H. pylori infection at 24-72 hour of the last oil dose. Eradication rates were 27 and 40% by intention to treat and per protocol, respectively. Moreover, only 3 of 30 individuals were H. pylori negative after 4-6 weeks from the second clinical intervention but 5 of 30 were negative at 24-72 hour of the last oil dose. Eradication rates were 10 and 11% by intention to treat and per protocol, respectively. It must also be noted that 13 subjects withdrew from the studies because of taste and nausea drawbacks.  The administration of virgin olive oil showed moderate effectiveness in eradicating H. pylori. Further studies are needed to confirm these findings, especially with longer periods, different administration conditions, and several types of olive oils. © 2012 Blackwell Publishing Ltd.

Responsive Surface Methodology Optimizes Extraction Conditions of Industrial by-products, Camellia japonica Seed Cake

PubMed Central

Kim, Jae Kyeom; Lim, Ho-Jeong; Kim, Mi-So; Choi, Soo Jung; Kim, Mi-Jeong; Kim, Cho Rong; Shin, Dong-Hoon; Shin, Eui-Cheol

2016-01-01

Background: The central nervous system is easily damaged by oxidative stress due to high oxygen consumption and poor defensive capacity. Hence, multiple studies have demonstrated that inhibiting oxidative stress-induced damage, through an antioxidant-rich diet, might be a reasonable approach to prevent neurodegenerative disease. Objective: In the present study, response surface methodology was utilized to optimize the extraction for neuro-protective constituents of Camellia japonica byproducts. Materials and Methods: Rat pheochromocytoma cells were used to evaluate protective potential of Camellia japonica byproducts. Results: Optimum conditions were 33.84 min, 75.24%, and 75.82°C for time, ethanol concentration and temperature. Further, we demonstrated that major organic acid contents were significantly impacted by the extraction conditions, which may explain varying magnitude of protective potential between fractions. Conclusions: Given the paucity of information in regards to defatted C. japonica seed cake and their health promoting potential, our results herein provide interesting preliminary data for utilization of this byproduct from oil processing in both academic and industrial applications. SUMMARY Neuro-protective potential of C. japonica seed cake on cell viability was affected by extraction conditionsExtraction conditions effectively influenced on active constituents of C. japonica seed cakeBiological activity of C. japonica seed cake was optimized by the responsive surface methodology. Abbreviations used: GC-MS: Gas chromatography-mass spectrometer, MTT: 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, PC12 cells: Pheochromocytoma, RSM: Response surface methodology. PMID:27601847

Effect of isocaloric substitution of chocolate cake for potato in type I diabetic patients.

PubMed

Peters, A L; Davidson, M B; Eisenberg, K

1990-08-01

Traditional dietary advice given to people with diabetes includes eliminating simple sugars (primarily sucrose) from the diet. Many people have difficulty following this recommendation. Because patients with type I (insulin-dependent) diabetes do not need overall calorie restriction, there is no caloric reason to restrict sucrose. In this study, we looked at the effect of the isocaloric substitution of a piece of chocolate cake for a baked potato in a mixed meal to determine whether this would increase the blood glucose in patients with type I diabetes. The glucose response to a cake-added meal was significantly greater than to a standard meal. The glucose response was no different between a cake-substitution meal and a standard meal. The reproducibility studies showed no difference between repeated standard meals. The urinary glucose excretion was significantly greater after a cake-added meal but was no different with the other pairs. There were no significant differences in the counterregulatory hormone responses at baseline between any of the paired studies. In conclusion, patients with type I diabetes may substitute a sucrose-containing dessert for another carbohydrate in their diet without compromising their postprandial glucose response. These data suggest that a dessert exchange may be helpful and not harmful in the management of diabetic patients. There is an inherent variability (at least 16%) in an insulin-requiring patient's response to a meal, making self-monitoring of blood glucose and adjustment of insulin doses necessary to achieve near euglycemia.

Potential use of sludge cake from paper mill wastewater treatment as degradable flower pot.

PubMed

Kongmuang, Udomsak; Sritanaudomchai, Hathaitip; Morioka, Ikuharu

2016-07-01

Sludge cake produced in paper mill industries is disposed into a landfill and may cause the environmental and health problems. Now many researchers have tried to recycle rigid materials from it for the purpose of decreasing its volume. The aims of this study were to clarify three hypotheses: (1) whether a flower pot would be economically made from sludge cake, (2) whether it would be safe for environment, and (3) when vegetables would grow enough in it, whether they would be safe for human consumption. Sludge cake was mixed with soil (soil texture: heavy clay). The circular plaster mold was used as a fixed mold. As the toxicological testing, leaching test and seed germination test were used. Heavy metal concentrations in vegetables grown in the flower pot were measured. The flower pot was sufficiently formed by drying in natural open air. The results of leaching test showed three heavy metals, lead, nickel and copper, were lower than the standard in Thailand. The seed germination test suggested no negative effects of the flower pot on the germination of Chinese kale. Lead concentrations in the Chinese kale were higher than the recommended maximum level in leafy vegetables. The new flower pot can be made from sludge cake with soil. It has the possibility to have no negative effect on the environment. Although the vegetables grown in this flower pot are not suitable to eat, this flower pot has the possibility to solve the environmental and health problems.

Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat

PubMed Central

Nascimento, Thiago Vinicius Costa; Oliveira, Vinicius da Silva; Ribeiro, Rebeca Dantas Xavier

2018-01-01

The aim of this study was to determine the effect of the inclusion of sunflower cake in the diets of lambs on meat quality. Forty male, uncastrated Santa Ines lambs with an initial average body weight of 20.9 ± 0.41 kg were used in a completely randomized design with four treatments. The lambs were fed 500 g/kg hay and 500 g/kg concentrate (corn, soybean meal, urea, ammonium sulfate and sunflower cake) in their diet, and the experimental treatments were 0, 10, 20, and 30% sunflower cake inclusion (DM basis). The inclusion of sunflower cake in the diet did not affect (P > 0.05) the content of ash and protein, overall acceptance, or sensory aroma of the lamb meat. Total lipids and moisture content of the longissimus lumborum muscle increased linearly (P ≤ 0.05) with sunflower cake inclusion. The C16:0, ΣSFA, ΣMUFA:ΣSFA ratio, Δ–9 desaturase enzyme and atherogenicity index in the longissimus lumborum muscle decreased linearly (P ≤ 0.05) with sunflower cake inclusion in lamb diets, whereas a linear increase occurred (P ≤ 0.05) in C12:0, C18:0, ΣMUFA, ΣPUFA, ΣPUFA:ΣSFA and ΣPUFA:ΣMUFA ratios, Σn–6, Σn–3, desirable fatty acids, h:H index, elongase activity, and flavor, tenderness and juiciness sensory qualities in lamb meat. Among the panelists, the highest preference (35.9%) was for meat with 30% sunflower cake inclusion in the diet. Sunflower cake up to 30% of total DM can be included in the diet of Santa Ines lambs, because lipid nutritional quality and the sensory qualities of the lamb meat increase, in addition to improvement in nutraceutical compounds, such as the CLA content, and in the AI, PUFA:SFA and PUFA:MUFA ratios, desirable fatty acids content and h:H ratio, which are beneficial to the health of consumers. PMID:29304058

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of processing factors on functional properties of angel food cakes

USDA-ARS?s Scientific Manuscript database

Due to recent incidences of Salmonella contamination, the market for pasteurized shell eggs is rapidly growing. One objection to using pasteurized shell eggs is the belief that they will produce unacceptable baked product (e.g., angel food cakes). In the present study, shell eggs were pasteurized us...

Influence of California-style black ripe olive processing on the formation of acrylamide.

PubMed

Charoenprasert, Suthawan; Mitchell, Alyson

2014-08-27

Methods used in processing California-style black ripe olives generate acrylamide. California-style black ripe olives contain higher levels of acrylamide (409.67 ± 42.60-511.91 ± 34.08 μg kg(-1)) as compared to California-style green ripe olives (44.02 ± 3.55-105.79 ± 22.01 μg kg(-1)), Greek olives (<1.42 μg kg(-1)), and Spanish olives (not detected), indicating that the higher temperatures used to sterilize the California-style green ripe and black ripe olives are required for acrylamide formation. Preprocessing brine storage influenced the formation of acrylamide in a time-dependent manner. Acrylamide increased during the first 30 days of storage. Longer brine storage times (>30 days) result in lower acrylamide levels in the finished product. The presence of calcium ions in the preprocessing brining solution results in higher levels of acrylamide in finished products. Air oxidation during lye processing and the neutralization of olives prior to sterilization significantly increase the formation of acrylamide in the finished products. Conversely, lye-processing decreases the levels of acrylamide in the final product. These results indicate that specific steps in the California-style black ripe olive processing may be manipulated to mitigate the formation of acrylamide in finished products.

Aflatoxin levels in sunflower seeds and cakes collected from micro- and small-scale sunflower oil processors in Tanzania.

PubMed

Mmongoyo, Juma A; Wu, Felicia; Linz, John E; Nair, Muraleedharan G; Mugula, Jovin K; Tempelman, Robert J; Strasburg, Gale M

2017-01-01

Aflatoxin, a mycotoxin found commonly in maize and peanuts worldwide, is associated with liver cancer, acute toxicosis, and growth impairment in humans and animals. In Tanzania, sunflower seeds are a source of snacks, cooking oil, and animal feed. These seeds are a potential source of aflatoxin contamination. However, reports on aflatoxin contamination in sunflower seeds and cakes are scarce. The objective of the current study was to determine total aflatoxin concentrations in sunflower seeds and cakes from small-scale oil processors across Tanzania. Samples of sunflower seeds (n = 90) and cakes (n = 92) were collected across two years, and analyzed for total aflatoxin concentrations using a direct competitive enzyme-linked immunosorbent assay (ELISA). For seed samples collected June-August 2014, the highest aflatoxin concentrations were from Dodoma (1.7-280.6 ng/g), Singida (1.4-261.8 ng/g), and Babati-Manyara (1.8-162.0 ng/g). The highest concentrations for cakes were from Mbeya (2.8-97.7 ng/g), Dodoma (1.9-88.2 ng/g), and Singida (2.0-34.3 ng/g). For seed samples collected August-October 2015, the highest concentrations were from Morogoro (2.8-662.7 ng/g), Singida (1.6-217.6 ng/g) and Mbeya (1.4-174.2 ng/g). The highest concentrations for cakes were from Morogoro (2.7-536.0 ng/g), Dodoma (1.4-598.4 ng/g) and Singida (3.2-52.8 ng/g). In summary, humans and animals are potentially at high risk of exposure to aflatoxins through sunflower seeds and cakes from micro-scale millers in Tanzania; and location influences risk.

Toxic compound, anti-nutritional factors and functional properties of protein isolated from detoxified Jatropha curcas seed cake.

PubMed

Saetae, Donlaporn; Suntornsuk, Worapot

2010-12-28

Jatropha curcas is a multipurpose tree, which has potential as an alternative source for biodiesel. All of its parts can also be used for human food, animal feed, fertilizer, fuel and traditional medicine. J. curcas seed cake is a low-value by-product obtained from biodiesel production. The seed cake, however, has a high amount of protein, with the presence of a main toxic compound: phorbol esters as well as anti-nutritional factors: trypsin inhibitors, phytic acid, lectin and saponin. The objective of this work was to detoxify J. curcas seed cake and study the toxin, anti-nutritional factors and also functional properties of the protein isolated from the detoxified seed cake. The yield of protein isolate was approximately 70.9%. The protein isolate was obtained without a detectable level of phorbol esters. The solubility of the protein isolate was maximal at pH 12.0 and minimal at pH 4.0. The water and oil binding capacities of the protein isolate were 1.76 g water/g protein and 1.07 mL oil/g protein, respectively. The foam capacity and stability, including emulsion activity and stability of protein isolate, had higher values in a range of basic pHs, while foam and emulsion stabilities decreased with increasing time. The results suggest that the detoxified J. curcas seed cake has potential to be exploited as a novel source of functional protein for food applications.

Toxic Compound, Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake

PubMed Central

Saetae, Donlaporn; Suntornsuk, Worapot

2011-01-01

Jatropha curcas is a multipurpose tree, which has potential as an alternative source for biodiesel. All of its parts can also be used for human food, animal feed, fertilizer, fuel and traditional medicine. J. curcas seed cake is a low-value by-product obtained from biodiesel production. The seed cake, however, has a high amount of protein, with the presence of a main toxic compound: phorbol esters as well as anti-nutritional factors: trypsin inhibitors, phytic acid, lectin and saponin. The objective of this work was to detoxify J. curcas seed cake and study the toxin, anti-nutritional factors and also functional properties of the protein isolated from the detoxified seed cake. The yield of protein isolate was approximately 70.9%. The protein isolate was obtained without a detectable level of phorbol esters. The solubility of the protein isolate was maximal at pH 12.0 and minimal at pH 4.0. The water and oil binding capacities of the protein isolate were 1.76 g water/g protein and 1.07 mL oil/g protein, respectively. The foam capacity and stability, including emulsion activity and stability of protein isolate, had higher values in a range of basic pHs, while foam and emulsion stabilities decreased with increasing time. The results suggest that the detoxified J. curcas seed cake has potential to be exploited as a novel source of functional protein for food applications. PMID:21339978

Olive oil consumption and risk of type 2 diabetes in US women.

PubMed

Guasch-Ferré, Marta; Hruby, Adela; Salas-Salvadó, Jordi; Martínez-González, Miguel A; Sun, Qi; Willett, Walter C; Hu, Frank B

2015-08-01

Olive oil has been shown to improve various cardiometabolic risk factors. However, to our knowledge, the association between olive oil intake and type 2 diabetes (T2D) has never been evaluated in the US population. We aimed to examine the association between olive oil intake and incident T2D. We followed 59,930 women aged 37-65 y from the Nurses' Health Study (NHS) and 85,157 women aged 26-45 y from the NHS II who were free of diabetes, cardiovascular disease, and cancer at baseline. Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 y. Incident cases of T2D were identified through self-report and confirmed by supplementary questionnaires. After 22 y of follow-up, we documented 5738 and 3914 incident cases of T2D in the NHS and NHS II, respectively. With the use of Cox regression models with repeated measurements of diet and multivariate adjustment for major lifestyle and dietary factors, the pooled HR (95% CI) of T2D in those who consumed >1 tablespoon (>8 g) of total olive oil per day compared with those who never consumed olive oil was 0.90 (0.82, 0.99). The corresponding HRs (95% CIs) were 0.95 (0.87, 1.04) for salad dressing olive oil and 0.85 (0.74, 0.98) for olive oil added to food or bread. We estimated that substituting olive oil (8 g/d) for stick margarine, butter, or mayonnaise was associated with 5%, 8%, and 15% lower risk of T2D, respectively, in the pooled analysis of both cohorts. Our results suggest that higher olive oil intake is associated with modestly lower risk of T2D in women and that hypothetically substituting other types of fats and salad dressings (stick margarine, butter, and mayonnaise) with olive oil is inversely associated with T2D. © 2015 American Society for Nutrition.

Influence of olive leaf processing on the bioaccessibility of bioactive polyphenols.

PubMed

Ahmad-Qasem, Margarita H; Cánovas, Jaime; Barrajón-Catalán, Enrique; Carreres, José E; Micol, Vicente; García-Pérez, José V

2014-07-02

Olive leaves are rich in bioactive compounds, which are beneficial for humans. The objective of this work was to assess the influence of processing conditions (drying and extraction) of olive leaves on the extract's bioaccessibility. Thus, extracts obtained from dried olive leaves (hot air drying at 70 and 120 °C or freeze-drying) by means of conventional or ultrasound-assisted extraction were subjected to in vitro digestion. Antioxidant capacity, total phenolic content, and HPLC-DAD/MS/MS analysis were carried out during digestion. The dehydration treatment used for the olive leaves did not have a meaningful influence on bioaccessibility. The digestion process significantly (p<0.05) affected the composition of the extracts. Oleuropein and verbascoside were quite resistant to gastric digestion but were largely degraded in the intestinal phase. Nevertheless, luteolin-7-O-glucoside was the most stable polyphenol during the in vitro simulation (43% bioaccessibility). Therefore, this compound may be taken into consideration in further studies that focus on the bioactivity of olive leaf extracts.

Temperature Effects on Olive Fruit Fly Infestation in the FlySim Cellular Automata Model

NASA Astrophysics Data System (ADS)

Bruno, Vincenzo; Baldacchini, Valerio; di Gregorio, Salvatore

FlySim is a Cellular Automata model developed for simulating infestation of olive fruit flies (Bactrocera Oleae) on olive (Olea europaea) groves. The flies move into the groves looking for mature olives where eggs are spawn. This serious agricultural problem is mainly tackled by using chemical agents at the first signs of the infestation, but organic productions with no or few chemicals are strongly requested by the market. Oil made with infested olives is poor in quality, nor olives are suitable for selling in stores. The FlySim model simulates the diffusion of flies looking for mature olives and the growing of flies due to atmospheric conditions. Foreseeing an infestation is the best way to prevent it and to reduce the need of chemicals in agriculture. In this work we investigated the effects of temperature on olive fruit flies and resulting infestation during late spring and summer.

From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions.

PubMed

Talhaoui, Nassima; Gómez-Caravaca, Ana María; León, Lorenzo; De la Rosa, Raúl; Fernández-Gutiérrez, Alberto; Segura-Carretero, Antonio

2016-03-04

Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions in an effort to test the effects of cultivars on phenolic composition in fruits and oils as well as on transfer between matrices. The phenolic fractions were identified and quantified using high-performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry. A total of 33 phenolic compounds were determined in the fruit samples and a total of 20 compounds in their corresponding oils. Qualitative and quantitative differences in phenolic composition were found among cultivars in both matrices, as well as regarding the transfer rate of phenolic compounds from fruits to oil. The results also varied according to the different phenolic groups evaluated, with secoiridoids registering the highest transfer rates from fruits to oils. Moreover, wide-ranging differences have been noticed between cultivars for the transfer rates of secoiridoids (4.36%-65.63% of total transfer rate) and for flavonoids (0.18%-0.67% of total transfer rate). 'Picual' was the cultivar that transferred secoiridoids to oil at the highest rate, whereas 'Changlot Real' was the cultivar that transferred flavonoids at the highest rates instead. Principal-component analysis confirmed a strong genetic effect on the basis of the phenolic profile both in the olive fruits and in the oils.

Degradation of phorbol esters by Pseudomonas aeruginosa PseA during solid-state fermentation of deoiled Jatropha curcas seed cake.

PubMed

Joshi, Chetna; Mathur, Priyanka; Khare, S K

2011-04-01

Large amount of seed cake is generated as by-product during biodiesel production from Jatropha seeds. Presence of toxic phorbol esters restricts its utilization as livestock feed. Safe disposal or meaningful utilization of this major by-product necessitates the degradation of these phorbol esters. The present study describes the complete degradation of phorbol esters by Pseudomonas aeruginosa PseA strain during solid state fermentation (SSF) of deoiled Jatropha curcas seed cake. Phorbol esters were completely degraded in nine days under the optimized SSF conditions viz. deoiled cake 5.0 g; moistened with 5.0 ml distilled water; inoculum 1.5 ml of overnight grown P. aeruginosa; incubation at temperature 30 °C, pH 7.0 and RH 65%. SSF of deoiled cake seems a potentially viable approach towards the complete degradation of the toxic phorbol esters. Copyright © 2011 Elsevier Ltd. All rights reserved.

Yeast Identification During Fermentation of Turkish Gemlik Olives.

PubMed

Mujdeci, Gamze; Arévalo-Villena, María; Ozbas, Z Yesim; Briones Pérez, Ana

2018-05-01

Naturally fermented black table olives of the Gemlik variety are one of the most consumed fermented products in Turkey. The objective of this work was to identify yeast strains isolated during their natural fermentation by using Restriction Fragments Lengths Polymorphism-Polimerase Chain Reaction (RFLP-PCR) and DNA sequencing methods. The study also focused on determining the effect of regional differences on yeast microflora of naturally fermented Gemlik olives. A total of 47 yeast strains belonging to 12 different species which had been previously isolated from the natural brine of Akhisar and Iznik-Gemlik cv. olives were characterized by molecular methods. Forty-two of the tested strains could be identified by RFLP-PCR to species level. These yeast species were determined as Candida mycetangi, Candida hellenica, Candida membranaefaciens, Candida famata, Candida pelliculosa, Saccharomyces cerevisiae, and Zygosaccharomyces mrakii. Five strains were identified by DNA sequencing. These strains belonged to three different species: Aureobasidium pullulans, Kloeckera apiculate, and Cryptococcus saitoi. The most frequent species were C. famata and C. pelliculosa in both regions. This work studies the yeasts from Turkish table olives which could prove to be of importance to the food industry in that area. On the other hand, it compares identification by molecular and classical biochemical methods and offers an idea about the differences between the ecosystems of Gemlik olives in the Akhisar (AO) and Iznik (IO) regions. The study could be useful in characterizing a very important product and, in this way, could help to promote its marketing. © 2018 Institute of Food Technologists®.

An analysis of photovoltaic irrigation system for olive orchards in Greece

NASA Astrophysics Data System (ADS)

Taousanidis, N.; Gavros, K.

2016-11-01

Olive tree cultivation is of major importance in Greece. It has been proved that irrigation of olive orchards increases their production. The classic method followed is diesel pump irrigation. Since Greece favours high insolation the alternative of photovoltaic pumping is proposed. A case study for an olive orchard in Crete is studied with the two alternatives. The photovoltaic pumping system is a direct pumping system as olive trees tolerate even deficit irrigation and storage tank increases the cost. A comparison using the Life Cycle Costing method is proposed. Considerations about climate and economic conditions are taken into account and the study concludes with the profound advantage of the renewable system over the conventional one in strict economic terms.

Characterization of antioxidant enzymes and peroxisomes of olive (Olea europaea L.) fruits.

PubMed

Lopez-Huertas, Eduardo; del Río, Luis A

2014-10-15

The presence of peroxisomes in olive (Olea europaea L.) fruits and different antioxidant enzymes occurring in this plant tissue is reported for the first time. Ultrastructural analysis showed that olive cells were characterized by the presence of large vacuoles and lipid drops. Plastids, mitochondria and peroxisomes were placed near the cell wall, showing some type of association with it. Olive fruit peroxisomes were purified by sucrose density-gradient centrifugation, and catalase, glutathione reductase and ascorbate peroxidase were found in peroxisomes. In olive fruit tissue the presence of a battery of antioxidant enzymes was demonstrated, including catalase, four superoxide dismutase isozymes (mainly an Fe-SOD plus 2 Cu,Zn-SOD and a Mn-SOD), all the enzymes of the ascorbate-glutathione cycle, reduced and oxidized glutathione, ascorbate, and four NADPH-recycling dehydrogenases. The knowledge of the full composition of antioxidants (enzymatic and non-enzymatic) in olive fruits is crucial to be able to understand the processes regulating the antioxidant composition of olive oil. Copyright © 2014 Elsevier GmbH. All rights reserved.

Olive phenolic compounds: metabolic and transcriptional profiling during fruit development

PubMed Central

2012-01-01

Background Olive (Olea europaea L.) fruits contain numerous secondary metabolites, primarily phenolics, terpenes and sterols, some of which are particularly interesting for their nutraceutical properties. This study will attempt to provide further insight into the profile of olive phenolic compounds during fruit development and to identify the major genetic determinants of phenolic metabolism. Results The concentration of the major phenolic compounds, such as oleuropein, demethyloleuropein, 3–4 DHPEA-EDA, ligstroside, tyrosol, hydroxytyrosol, verbascoside and lignans, were measured in the developing fruits of 12 olive cultivars. The content of these compounds varied significantly among the cultivars and decreased during fruit development and maturation, with some compounds showing specificity for certain cultivars. Thirty-five olive transcripts homologous to genes involved in the pathways of the main secondary metabolites were identified from the massive sequencing data of the olive fruit transcriptome or from cDNA-AFLP analysis. Their mRNA levels were determined using RT-qPCR analysis on fruits of high- and low-phenolic varieties (Coratina and Dolce d’Andria, respectively) during three different fruit developmental stages. A strong correlation was observed between phenolic compound concentrations and transcripts putatively involved in their biosynthesis, suggesting a transcriptional regulation of the corresponding pathways. OeDXS, OeGES, OeGE10H and OeADH, encoding putative 1-deoxy-D-xylulose-5-P synthase, geraniol synthase, geraniol 10-hydroxylase and arogenate dehydrogenase, respectively, were almost exclusively present at 45 days after flowering (DAF), suggesting that these compounds might play a key role in regulating secoiridoid accumulation during fruit development. Conclusions Metabolic and transcriptional profiling led to the identification of some major players putatively involved in biosynthesis of secondary compounds in the olive tree. Our data

NACE-ESI-TOF MS to reveal phenolic compounds from olive oil: introducing enriched olive oil directly inside capillary.

PubMed

Gómez-Caravaca, Ana María; Carrasco-Pancorbo, Alegría; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

2009-09-01

Most CE methods for the analysis of phenols from olive oil use an aqueous electrolyte separation medium, although the importance of NACE is obvious, as this kind of CE seems to be more compatible with the hydrophobic olive oil matrix and could facilitate its direct injection. In the current work we develop a method involving SPE and NACE coupled to ESI-TOF MS. All the CE and ESI-TOF MS parameters were optimized in order to maximize the number of phenolic compounds detected and the sensitivity in their determination. Electrophoretic separation was carried out using a CE buffer system consisting of 25 mM NH(4)OAc/AcH in methanol/ACN (1/1 v/v) at an apparent pH value of 5.0. We studied in depth the effect of the nature and concentration of different electrolytes dissolved in different organic solvents and other experimental and instrumental CE variables. The results were compared with those obtained by CZE (with aqueous buffers) coupled to ESI-TOF MS; both methods offered to the analyst the chance to study phenolic compounds of different families (such as phenolic alcohols, lignans, complex phenols, flavonoids, etc.) from virgin olive oil by injecting methanolic extracts with efficient and fast CE separations. In the case of NACE method, we also studied the direct injection of the investigated matrix introducing a plug of olive oil directly into the capillary.

Peanut cake as a substitute for soybean meal in the diet of goats.

PubMed

Silva, T Mariniello; de Medeiros, A Nunes; Oliveira, R Lopes; Gonzaga Neto, S; Ribeiro, M Divino; Bagaldo, A Regina; Ribeiro, O Lolato

2015-06-01

This study aimed to test the hypothesis that peanut cake can substitute for soybean meal in the feed of ruminants on the basis of the intake, performance, digestion, and serum urea and glucose concentration in crossbred Boer × indigenous goat kids. Forty intact vaccinated and dewormed crossbred Boer × indigenous goat kids (average age = 5 mo, average BW = 15.6 ± 2.7 kg) were used. The goats were fed Tifton-85 (Cynodon dactylon) hay and concentrate mixes of corn bran, soybean meal, premix mineral, and peanut cake substituted for soybean meal at rates of 0.0%, 33.33%, 66.67%, and 100%. The animals were confined for 62 d, and the digestibility trial was performed from d 27 to 31 of confinement. Samples of orts and feces were quantified and collected from each animal during this period. On the d 32 of confinement, a blood sample was taken from animals to measure urea N and glucose. Data were analyzed with a regression model. Substitution of soybean meal with peanut cake in the diet of the animals resulted in a reduction in intake of DM (P = 0.02), CP (P = 0.03), NDF (P = 0.03), nonfiber carbohydrate (NFC; P = 0.01), and TDN (P = 0.02) and an increase in intake of ether extract (P < 0.001). The total and daily average weight gains decreased (P = 0.02) with substitution, whereas G:F was not influenced (P = 0.11). With the exception of ether extract digestibility, which increased (P < 0.001) with substitution, digestibility of DM (P = 0.13), OM (P = 0.18), CP (P = 0.54), NDF (P = 0.20), and NFC (P = 0.73) was not influenced by diets. The concentration of serum urea N was influenced quadratically by the postprandial time for treatments with 33.33%, 66.67%, and 100.00% substitution. Peanut cake is not a complete, equal substitute for soybean meal in goat feed. However, peanut cake may represent an eventual replacer able to reduce goat producers’ dependence on traditional ingredients in the feed of growing goat kids.

Effect of adding palm oil mill decanter cake slurry with regular turning operation on the composting process and quality of compost from oil palm empty fruit bunches.

PubMed

Yahya, Azmi; Sye, Chong Puay; Ishola, Tajudeen Abiodun; Suryanto, Hadi

2010-11-01

Formation of compost from oil palm empty fruit bunches (EFB) and decanter cake slurry by adding palm oil mill effluent (POME) with regular turning operation was investigated. The experiment was conducted in a commercial composting plant under the normal production process. The addition of decanter cake slurry has hastened the composting process of the EFB. The C/N ratio after 51 days for the mature compost with the decanter cake slurry was 18.65 while that of the matured compost without the decanter cake slurry remained high at 28.96. The compost formed from the addition of decanter cake to EFB and POME had 46.4% nitrogen, 17.9% phosphorus, 17.7% potassium and 23.1% calcium more than that without decanter cake. The use of compost produced from EFB, POME and decanter cake slurry could solve more environmental problems and enhance economic benefits in the oil palm industry.

Larvicidal activity of neem and karanja oil cakes against mosquito vectors, Culex quinquefasciatus (say), Aedes aegypti (L.) and Anopheles stephensi (L.).

PubMed

Shanmugasundaram, R; Jeyalakshmi, T; Dutt, M Sunil; Murthy, P Balakrishna

2008-01-01

Larvicidal effect of neem (Azadirachta indica) and karanja (Pongamia glabra) oil cakes (individuals and combination) was studied against mosquito species. Both the oil cakes showed larvicidal activity against the mosquito species tested. The combination of neem and karanja oil cakes in equal proportion proved to have better effect than the individual treatments. The combination of the two oil cakes recorded an LC95 of 0.93, 0.54 and 0.77% against the mosquitoes, Culex quinquefasciatus, Aedes aegypti and Anopheles stephensi respectively The increase in efficacy of the combination treatment over individuals in all the mosquito larvae tested was found to range about 4 to 10 fold in terms of LC50 and 2 to 6 fold in terms of LC95.

In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation.

PubMed

Perpetuini, G; Pham-Hoang, B N; Scornec, H; Tofalo, R; Schirone, M; Suzzi, G; Cavin, J F; Waché, Y; Corsetti, A; Licandro-Seraut, H

2016-01-04

Lactobacillus pentosus is one of the few lactic acid bacteria (LAB) species capable of surviving in olive brine, and thus desirable during table olive fermentation. We have recently generated mutants of the efficient strain L. pentosus C11 by transposon mutagenesis and identified five mutants unable to survive and adapt to olive brine conditions. Since biofilm formation represents one of the main bacterial strategy to survive in stressful environments, in this study, the capacity of adhesion and formation of biofilm on olive skin was investigated for this strain and five derivative mutants which are interrupted in metabolic genes (enoA1 and gpi), and in genes of unknown function ("oba" genes). Confocal microscopy together with bacteria count revealed that the sessile state represented the prevailing L. pentosus C11 life-style during table olive fermentation. The characterization of cell surface properties showed that mutants present less hydrophobic and basic properties than the wild type (WT). In fact, their ability to adhere to both abiotic (polystyrene plates) and biotic (olive skin) surfaces was lower than that of the WT. Confocal microscopy revealed that mutants adhered sparsely to the olive skin instead of building a thin, multilayer biofilm. Moreover, RT-qPCR showed that the three genes enoA1, gpi and obaC were upregulated in the olive biofilm compared to the planktonic state. Thus enoA1, gpi and "oba" genes are necessary in L. pentosus to form an organized biofilm on the olive skin. Copyright © 2015 Elsevier B.V. All rights reserved.

7 CFR 52.3752 - Types of canned ripe olives.

Code of Federal Regulations, 2010 CFR

2010-01-01

... MARKETING ACT OF 1946 PROCESSED FRUITS AND VEGETABLES, PROCESSED PRODUCTS THEREOF, AND CERTAIN OTHER PROCESSED FOOD PRODUCTS 1 United States Standards for Grades of Canned Ripe Olives 1 Product Description... either “ripe-type” or “green-ripe type.” (a) Ripe type. “Ripe type” olives are those which have been...

Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake

PubMed Central

Kordsardouei, Habibe; Barzegar, Mohsen; Sahari, Mohamad Ali

2013-01-01

Objective: Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic properties of Zataria multiflora Boiss. (ZMEO) and Cinnamon zeylanicum essential oils (CZEO) have been checked as two natural preservatives in the cakes. Materials and Methods: The antioxidant activity of essential oils were determined by measuring thiobarbituric, peroxide, and free fatty acid values of prepared cakes during 60 days storage at 25 ˚C. Antifungal properties of essential oils were determined and given as the ratio of colony number in samples containing ZMEO and CZEO to the control. Results: Different concentrations of essential oils prevented oxidation rate and reducd preliminary and secondary oxidation products compared with butylate hydroxyanisole (BHA (100 and 200 ppm)) and control cakes. Moreover, ZMEO and CZEO at three concentrations (500, 1000, and 1500 ppm) reduced the fungal growth more than samples containing BHA (100 and 200 ppm) and the control. Conclusion: Our results showed that optimum concenteration of ZMEO and CZEO for using in the cakes was 500 ppm therefore it can be replaced instead of synthetic preservatives in foodstuffs. PMID:25050280

Optimization of palm oil extraction from Decanter cake of small crude palm oil mill by aqueous surfactant solution using RSM

NASA Astrophysics Data System (ADS)

Ahmadi Pirshahid, Shewa; Arirob, Wallop; Punsuvon, Vittaya

2018-04-01

The use of hexane to extract vegetable oil from oilseeds or seed cake is of growing concern due to its environmental impact such as its smelling and toxicity. In our method, used Response Surface Methodology (RSM) was applied to study the optimum condition of decanter cake obtained from small crude palm oil with aqueous surfactant solution. For the first time, we provide an optimum condition of preliminary study with decanter cake extraction to obtain the maximum of oil yield. The result from preliminary was further used in RSM study by using Central Composite Design (CCD) that consisted of thirty experiments. The effect of four independent variables: the concentration of Sodium Dodecyl Sulfate (SDS) as surfactant, temperature, the ratio by weight to volume of cake to surfactant solution and the amount of sodium chloride (NaCl) on dependent variables are studied. Data were analyzed using Design-Expert 8 software. The results showed that the optimum condition of decanter cake extraction were 0.016M of SDS solution concentration, 73°C of extraction temperature, 1:10 (g:ml) of the ratio of decanter cake to SDS solution and 2% (w/w) of NaCl amount. This condition gave 77.05% (w/w) oil yield. The chemical properties of the extracted palm oil from this aqueous surfactant extraction are further investigated compared with the hexane extraction. The obtained result showed that all properties of both extractions were nearly the same.

Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia.

PubMed

Mohammed, Abdi; Chala, Alemayehu; Dejene, Mashilla; Fininsa, Chemeda; Hoisington, David A; Sobolev, Victor S; Arias, Renee S

2016-12-01

This study was conducted to assess major Aspergillus species and aflatoxins associated with groundnut seeds and cake in Eastern Ethiopia and evaluate growers' management practices. A total of 160 groundnut seed samples from farmers' stores and 50 groundnut cake samples from cafe and restaurants were collected. Fungal isolation was done from groundnut seed samples. Aspergillus flavus was the dominant species followed by Aspergillus parasiticus. Aflatoxin analyses of groundnut seed samples were performed using ultra performance liquid chromatography; 22.5% and 41.3% of samples were positive, with total aflatoxin concentrations of 786 and 3135 ng g -1 from 2013/2014 and 2014/2015 samples, respectively. The level of specific aflatoxin concentration varied between 0.1 and 2526 ng g -1 for B 2 and B 1 , respectively. Among contaminated samples of groundnut cake, 68% exhibited aflatoxin concentration below 20 ng g -1 , while as high as 158 ng g -1 aflatoxin B 1 was recorded. The study confirms high contamination of groundnut products in East Ethiopia.

Significance of starch properties and quantity on sponge cake volume

USDA-ARS?s Scientific Manuscript database

We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy and waxy endosperm, and hard wheat, were tested for amylose content, pasting properties, and SC baking quality. S...

Varietal Tracing of Virgin Olive Oils Based on Plastid DNA Variation Profiling

PubMed Central

Pérez-Jiménez, Marga; Besnard, Guillaume; Dorado, Gabriel; Hernandez, Pilar

2013-01-01

Olive oil traceability remains a challenge nowadays. DNA analysis is the preferred approach to an effective varietal identification, without any environmental influence. Specifically, olive organelle genomics is the most promising approach for setting up a suitable set of markers as they would not interfere with the pollinator variety DNA traces. Unfortunately, plastid DNA (cpDNA) variation of the cultivated olive has been reported to be low. This feature could be a limitation for the use of cpDNA polymorphisms in forensic analyses or oil traceability, but rare cpDNA haplotypes may be useful as they can help to efficiently discriminate some varieties. Recently, the sequencing of olive plastid genomes has allowed the generation of novel markers. In this study, the performance of cpDNA markers on olive oil matrices, and their applicability on commercial Protected Designation of Origin (PDO) oils were assessed. By using a combination of nine plastid loci (including multi-state microsatellites and short indels), it is possible to fingerprint six haplotypes (in 17 Spanish olive varieties), which can discriminate high-value commercialized cultivars with PDO. In particular, a rare haplotype was detected in genotypes used to produce a regional high-value commercial oil. We conclude that plastid haplotypes can help oil traceability in commercial PDO oils and set up an experimental methodology suitable for organelle polymorphism detection in the complex olive oil matrices. PMID:23950947

Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions.

PubMed

Boss, Anna; Bishop, Karen S; Marlow, Gareth; Barnett, Matthew P G; Ferguson, Lynnette R

2016-08-19

The traditional Mediterranean diet (MD) is associated with long life and lower prevalence of cardiovascular disease and cancers. The main components of this diet include high intake of fruit, vegetables, red wine, extra virgin olive oil (EVOO) and fish, low intake of dairy and red meat. Olive oil has gained support as a key effector of health benefits and there is evidence that this relates to the polyphenol content. Olive leaf extract (OLE) contains a higher quantity and variety of polyphenols than those found in EVOO. There are also important structural differences between polyphenols from olive leaf and those from olive fruit that may improve the capacity of OLE to enhance health outcomes. Olive polyphenols have been claimed to play an important protective role in cancer and other inflammation-related diseases. Both inflammatory and cancer cell models have shown that olive leaf polyphenols are anti-inflammatory and protect against DNA damage initiated by free radicals. The various bioactive properties of olive leaf polyphenols are a plausible explanation for the inhibition of progression and development of cancers. The pathways and signaling cascades manipulated include the NF-κB inflammatory response and the oxidative stress response, but the effects of these bioactive components may also result from their action as a phytoestrogen. Due to the similar structure of the olive polyphenols to oestrogens, these have been hypothesized to interact with oestrogen receptors, thereby reducing the prevalence and progression of hormone related cancers. Evidence for the protective effect of olive polyphenols for cancer in humans remains anecdotal and clinical trials are required to substantiate these claims idea. This review aims to amalgamate the current literature regarding bioavailability and mechanisms involved in the potential anti-cancer action of olive leaf polyphenols.

Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions

PubMed Central

Boss, Anna; Bishop, Karen S.; Marlow, Gareth; Barnett, Matthew P. G.; Ferguson, Lynnette R.

2016-01-01

The traditional Mediterranean diet (MD) is associated with long life and lower prevalence of cardiovascular disease and cancers. The main components of this diet include high intake of fruit, vegetables, red wine, extra virgin olive oil (EVOO) and fish, low intake of dairy and red meat. Olive oil has gained support as a key effector of health benefits and there is evidence that this relates to the polyphenol content. Olive leaf extract (OLE) contains a higher quantity and variety of polyphenols than those found in EVOO. There are also important structural differences between polyphenols from olive leaf and those from olive fruit that may improve the capacity of OLE to enhance health outcomes. Olive polyphenols have been claimed to play an important protective role in cancer and other inflammation-related diseases. Both inflammatory and cancer cell models have shown that olive leaf polyphenols are anti-inflammatory and protect against DNA damage initiated by free radicals. The various bioactive properties of olive leaf polyphenols are a plausible explanation for the inhibition of progression and development of cancers. The pathways and signaling cascades manipulated include the NF-κB inflammatory response and the oxidative stress response, but the effects of these bioactive components may also result from their action as a phytoestrogen. Due to the similar structure of the olive polyphenols to oestrogens, these have been hypothesized to interact with oestrogen receptors, thereby reducing the prevalence and progression of hormone related cancers. Evidence for the protective effect of olive polyphenols for cancer in humans remains anecdotal and clinical trials are required to substantiate these claims idea. This review aims to amalgamate the current literature regarding bioavailability and mechanisms involved in the potential anti-cancer action of olive leaf polyphenols. PMID:27548217

Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets.

PubMed

Oliveira, Ronaldo Lopes; Palmieri, Adriana Dantas; Carvalho, Silvana Teixeira; Leão, André Gustavo; de Abreu, Claudilene Lima; Ribeiro, Claudio Vaz Di Mambro; Pereira, Elzania Sales; de Carvalho, Gleidson Giordano Pinto; Bezerra, Leilson Rocha

2015-05-01

This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty-two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and 'goatiness' of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat. © 2014 Japanese Society of Animal Science.

Therapeutic Effects of Olive and Its Derivatives on Osteoarthritis: From Bench to Bedside.

PubMed

Chin, Kok-Yong; Pang, Kok-Lun

2017-09-26

Osteoarthritis is a major cause of morbidity among the elderly worldwide. It is a disease characterized by localized inflammation of the joint and destruction of cartilage, leading to loss of function. Impaired chondrocyte repair mechanisms, due to inflammation, oxidative stress and autophagy, play important roles in the pathogenesis of osteoarthritis. Olive and its derivatives, which possess anti-inflammatory, antioxidant and autophagy-enhancing activities, are suitable candidates for therapeutic interventions for osteoarthritis. This review aimed to summarize the current evidence on the effects of olive and its derivatives, on osteoarthritis and chondrocytes. The literature on animal and human studies has demonstrated a beneficial effect of olive and its derivatives on the progression of osteoarthritis. In vitro studies have suggested that the augmentation of autophagy (though sirtuin-1) and suppression of inflammation by olive polyphenols could contribute to the chondroprotective effects of olive polyphenols. More research and well-planned clinical trials are required to justify the use of olive-based treatment in osteoarthritis.

Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).

PubMed

Sansone-Land, Angelina; Takeoka, Gary R; Shoemaker, Charles F

2014-04-15

Volatile constituents of commercial black-ripe table olives (Olea europaea) from the United States, Spain, Egypt and Morocco were analysed by gas chromatography and gas chromatography-mass spectrometry (GC-MS). Dynamic headspace sampling was used to isolate a variety of aldehydes, alcohols, esters, ketones, phenols, terpenes, norisoprenoids, and pyridines. Odour unit values, calculated from concentration and odour threshold data, indicate that the following compounds are major contributors to black-ripe table olive aroma: β-damascenone, nonanal, (E)-dec-2-enal, 3-methylbutanal, ethyl benzoate, octanal, 2-methoxyphenol, 2-methylbutanal and 2-methoxy-4-methylphenol. Imported olives contained a variety of fermentation derived volatiles that were not detected in domestic olives. Constituents such as ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, oct-1-en-3-one, ethyl hexanoate, (Z)-hex-3-enyl acetate, hexyl acetate, ethyl cyclohexanecarboxylate, benzyl acetate and 4-ethylphenol contributed to the odour of imported olives but were not detected in domestic olives. Published by Elsevier Ltd.

Prececal amino acid digestibility of soybean cake in fast- and slow-growing broiler chickens.

PubMed

Ganzer, C; Siegert, W; Kluth, H; Bennewitz, J; Rodehutscord, M

2017-08-01

The objective of the present study was to determine whether there are differences in prececal amino acid digestibility between commonly used slow- and fast-growing broiler strains when the regression approach is applied. ISA J-275 and Ross 308 were selected as common representatives of slow- and fast-growing broiler strains, respectively. The experimental diets with soybean cake at levels of 0, 100, and 200 g/kg were offered for ad libitum consumption between 22 and 29 d post-hatch. Titanium dioxide was used as an indigestible marker. Each treatment was tested with six pens comprising 10 birds each. Digesta samples were collected on a pen basis from the distal two-thirds of the intestine section between Meckel's diverticulum and 2 cm anterior to the ileocecal-colonic junction. The prececal amino acid digestibility of soybean cake was calculated by linear regression simultaneously for both strains. There was no significant interaction between broiler strain and inclusion level of soybean cake with respect to the prececal CP and amino acid digestibility of complete diets; there was a significant strain effect for 5 out of the 16 measured amino acids. The prececal CP and amino acid digestibility of soybean cake did not differ significantly between strains and was numerically almost identical. The results of the present study provide evidence of the transferability between broiler strains of prececal amino acid digestibility data, determined using the regression approach, thus improving the accuracy of diet formulation without drawbacks. © 2017 Poultry Science Association Inc.

Technologies and Trends to Improve Table Olive Quality and Safety

PubMed Central

Campus, Marco; Değirmencioğlu, Nurcan; Comunian, Roberta

2018-01-01

Table olives are the most widely consumed fermented food in the Mediterranean countries. Peculiar processing technologies are used to process olives, which are aimed at the debittering of the fruits and improvement of their sensory characteristics, ensuring safety of consumption at the same time. Processors demand for novel techniques to improve industrial performances, while consumers' attention for natural and healthy foods has increased in recent years. From field to table, new techniques have been developed to decrease microbial load of potential spoilage microorganisms, improve fermentation kinetics and ensure safety of consumption of the packed products. This review article depicts current technologies and recent advances in the processing technology of table olives. Attention has been paid on pre processing technologies, some of which are still under-researched, expecially physical techniques, such ad ionizing radiations, ultrasounds and electrolyzed water solutions, which are interesting also to ensure pesticide decontamination. The selections and use of starter cultures have been extensively reviewed, particularly the characterization of Lactic Acid Bacteria and Yeasts to fasten and safely drive the fermentation process. The selection and use of probiotic strains to address the request for functional foods has been reported, along with salt reduction strategies to address health concerns, associated with table olives consumption. In this respect, probiotics enriched table olives and strategies to reduce sodium intake are the main topics discussed. New processing technologies and post packaging interventions to extend the shelf life are illustrated, and main findings in modified atmosphere packaging, high pressure processing and biopreservaton applied to table olive, are reported and discussed. PMID:29670593

Healthy virgin olive oil: a matter of bitterness.

PubMed

Vitaglione, Paola; Savarese, Maria; Paduano, Antonello; Scalfi, Luca; Fogliano, Vincenzo; Sacchi, Raffaele

2015-01-01

Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste. The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect. Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavor to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake. In this paper, the chemist's and nutritionist's point of view has been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed.

Modeling Free Energies of Solvation in Olive Oil

PubMed Central

Chamberlin, Adam C.; Levitt, David G.; Cramer, Christopher J.; Truhlar, Donald G.

2009-01-01

Olive oil partition coefficients are useful for modeling the bioavailability of drug-like compounds. We have recently developed an accurate solvation model called SM8 for aqueous and organic solvents (Marenich, A. V.; Olson, R. M.; Kelly, C. P.; Cramer, C. J.; Truhlar, D. G. J. Chem. Theory Comput. 2007, 3, 2011) and a temperature-dependent solvation model called SM8T for aqueous solution (Chamberlin, A. C.; Cramer, C. J.; Truhlar, D. G. J. Phys. Chem. B 2008, 112, 3024). Here we describe an extension of SM8T to predict air–olive oil and water–olive oil partitioning for drug-like solutes as functions of temperature. We also describe the database of experimental partition coefficients used to parameterize the model; this database includes 371 entries for 304 compounds spanning the 291–310 K temperature range. PMID:19434923

Disposal of olive mill wastewater with DC arc plasma method.

PubMed

Ibrahimoglu, Beycan; Yilmazoglu, M Zeki

2018-07-01

Olive mill wastewater is an industrial waste, generated as a byproduct of olive oil production process and generally contains components such as organic matter, suspended solids, oil, and grease. Although various methods have been developed to achieve the disposal of this industrial wastewater, due to the low cost, the most common disposal application is the passive storage in the lagoons. The main objective of this study is to reduce pollution parameters in olive mill wastewater and draw water to discharge limits by using plasma technology. Plasma-assisted disposal of olive mill wastewater method could be an alternative disposal technique when considering potential utilization of treated water in agricultural areas and economic value of flammable plasma gas which is the byproduct of disposal process. According to the experimental results, the rates of COD (chemical oxygen demand) and BOD (biological oxygen demand) of olive mill wastewater are decreased by 94.42% and 95.37%, respectively. The dissolved oxygen amount is increased from 0.36 to 6.97 mg/l. In addition, plasma gas with high H 2 content and treated water that can be used in agricultural areas for irrigation are obtained from non-dischargeable wastewater. Copyright © 2018 Elsevier Ltd. All rights reserved.

Symbiotic bacteria enable olive fly larvae to overcome host defences

PubMed Central

Ben-Yosef, Michael; Pasternak, Zohar; Jurkevitch, Edouard; Yuval, Boaz

2015-01-01

Ripe fruit offer readily available nutrients for many animals, including fruit fly larvae (Diptera: Tephritidae) and their associated rot-inducing bacteria. Yet, during most of their ontogeny, fruit remain chemically defended and effectively suppress herbivores and pathogens by high levels of secondary metabolites. Olive flies (Bactrocera oleae) are uniquely able to develop in unripe olives. Unlike other frugivorous tephritids, the larvae maintain bacteria confined within their midgut caeca. We examined the interaction between larvae, their associated bacteria, and fruit chemical defence, hypothesizing that bacterial contribution to larval development is contingent on the phenology of fruit defensive chemistry. We demonstrate that larvae require their natural complement of bacteria (Candidatus Erwinia dacicola: Enterobacteriaceae) in order to develop in unripe olives. Conversely, when feeding on ripe fruit, larval development proceeds independently of these bacteria. Our experiments suggest that bacteria counteract the inhibitory effect of oleuropein—the principal phenolic glycoside in unripe olives. In light of these results, we suggest that the unique symbiosis in olive flies, compared with other frugivorous tephritids, is understood by considering the relationship between the fly, bacteria and fruit chemistry. When applied in an evolutionary context, this approach may also point out the forces which shaped symbioses across the Tephritidae. PMID:26587275

The effects of inferior olive lesion on strychnine seizure

DOE Office of Scientific and Technical Information (OSTI.GOV)

Anderson, M.C.; Chung, E.Y.; Van Woert, M.H.

1990-10-01

Bilateral inferior olive lesions, produced by systemic administration of the neurotoxin 3-acetylpyridine (3AP) produce a proconvulsant state specific for strychnine-induced seizures and myoclonus. We have proposed that these phenomena are mediated through increased excitation of cerebellar Purkinje cells, through activation of glutamate receptors, in response to climbing fiber deafferentation. An increase in quisqualic acid (QA)-displaceable ({sup 3}H)AMPA ((RS)-alpha-amino-3-hydroxy-5-methyl-isoxazole-4-propionic acid) binding in cerebella from inferior olive-lesioned rats was observed, but no difference in ({sup 3}H)AMPA binding displaced by glutamate, kainic acid (KA) or glutamate diethylester (GDEE) was seen. The excitatory amino acid antagonists GDEE and MK-801 ((+)-5-methyl-10,11-dihydro-5H-dibenzo(a,d)cyclo-hepten-5,10 imine) were tested asmore » anticonvulsants for strychnine-induced seizures in 3AP inferior olive-lesioned and control rats. Neither drug effected seizures in control rats, however, both GDEE and MK-801 produced a leftward shift in the strychnine-seizure dose-response curve in 3AP inferior olive-lesioned rats. GDEE also inhibited strychnine-induced myoclonus in the lesioned group, while MK-801 had no effect on myoclonus. The decreased threshold for strychnine-induced seizures and myoclonus in the 3AP-inferior olive-lesioned rats may be due to an increase in glutamate receptors as suggested by the ({sup 3}H)AMPA binding data.« less

Local environmental context conditions the impact of Russian olive in a heterogeneous riparian ecosystem

USGS Publications Warehouse

Tuttle, Graham M.; Katz, Gabrielle L.; Friedman, Jonathan M.; Norton, Andrew P.

2016-01-01

Local abiotic and biotic conditions can alter the strength of exotic species impacts. To better understand the effects of exotic species on invaded ecosystems and to prioritize management efforts, it is important that exotic species impacts are put in local environmental context. We studied how differences in plant community composition, photosynthetically active radiation (PAR), and available soil N associated with Russian olive presence are conditioned by local environmental variation within a western U.S. riparian ecosystem. In four sites along the South Fork of the Republican River in Colorado, we established 200 pairs of plots (underneath and apart from Russian olive) to measure the effects of invasion across the ecosystem. We used a series of a priori mixed models to identify environmental variables that altered the effects of Russian olive. For all response variables, models that included the interaction of environmental characteristics, such as presence/absence of an existing cottonwood canopy, with the presence/absence of Russian olive canopy were stronger candidate models than those that just included Russian olive canopy presence as a factor. Compared with reference plots outside of Russian olive canopy, plots underneath Russian olive had higher relative exotic cover (exotic/total cover), lower perennial C4 grass cover, and higher perennial forb cover. These effects were reduced, however, in the presence of a cottonwood canopy. As expected, Russian olive was associated with reduced PAR and increased N, but these effects were reduced under cottonwood canopy. Our results demonstrate that local abiotic and biotic environmental factors condition the effects of Russian olive within a heterogeneous riparian ecosystem and suggest that management efforts should be focused in open areas where Russian olive impacts are strongest.

Olive oil compounds inhibit vascular endothelial growth factor receptor-2 phosphorylation

DOE Office of Scientific and Technical Information (OSTI.GOV)

Lamy, Sylvie, E-mail: lamy.sylvie@uqam.ca; Ouanouki, Amira; Béliveau, Richard

Vascular endothelial growth factor (VEGF) triggers crucial signaling processes that regulate tumor angiogenesis and, therefore, represents an attractive target for the development of novel anticancer therapeutics. Several epidemiological studies have confirmed that abundant consumption of foods from plant origin is associated with reduced risk of developing cancers. In the Mediterranean basin, the consumption of extra virgin olive oil is an important constituent of the diet. Compared to other vegetable oils, the presence of several phenolic antioxidants in olive oil is believed to prevent the occurrence of a variety of pathological processes, such as cancer. While the strong antioxidant potential ofmore » these molecules is well characterized, their antiangiogenic activities remain unknown. The aim of this study is to investigate whether tyrosol (Tyr), hydroxytyrosol (HT), taxifolin (Tax), oleuropein (OL) and oleic acid (OA), five compounds contained in extra virgin olive oil, can affect in vitro angiogenesis. We found that HT, Tax and OA were the most potent angiogenesis inhibitors through their inhibitory effect on specific autophosphorylation sites of VEGFR-2 (Tyr951, Tyr1059, Tyr1175 and Tyr1214) leading to the inhibition of endothelial cell (EC) signaling. Inhibition of VEGFR-2 by these olive oil compounds significantly reduced VEGF-induced EC proliferation and migration as well as their morphogenic differentiation into capillary-like tubular structures in Matrigel. Our study demonstrates that HT, Tax and OA are novel and potent inhibitors of the VEGFR-2 signaling pathway. These findings emphasize the chemopreventive properties of olive oil and highlight the importance of nutrition in cancer prevention. - Highlights: • We investigated five compounds contained in extra virgin olive oil on angiogenesis. • Hydroxytyrosol, taxifolin and oleic acid are the best angiogenesis inhibitors. • Olive oil compounds affect endothelial cell functions essential for

Effect of replacing ground corn and soybean meal with licuri cake on the performance, digestibility, nitrogen metabolism and ingestive behavior in lactating dairy cows.

PubMed

Ferreira, A C; Vieira, J F; Barbosa, A M; Silva, T M; Bezerra, L R; Nascimento, N G; de Freitas, J E; Jaeger, S M P L; Oliveira, P de A; Oliveira, R L

2017-11-01

Licuri (Syagrus coronate) cake is a biodiesel by-product used in ruminant feed as a beneficial energy source for supplementation in managed pastures. The objective was to evaluate the performance, digestibility, nitrogen balance, blood metabolites, ingestive behavior and diet profitability of eight crossbred Holstein (3/4)×Gyr (5/8) multiparous cows (480±25 kg BW and 100 days milking) grazing and supplemented with licuri cake partially replacing ground corn and soybean meal in concentrate (0, 200, 400 and 600 g/kg in dry matter (DM)), distributed in an experimental duplicated 4×4 Latin square design. Licuri cake partially replacing ground corn and soybean meal increased (P<0.01) the intake and digestibility of ether extract and decreased the non-fiber carbohydrates; however, there were no influences on the intakes of DM, CP, NDF and total digestible nutrients (TDN). The digestibilities of DM, CP and NDF were not influenced by licuri cake addition. There was a decrease trend on TDN digestibility (P=0.08). Licuri cake replacing ground corn and soybean meal in concentrate did not affect the intake; fecal, urinary and mammary excretions; N balance; and triglycerides concentrations. However, the blood urea nitrogen (P=0.04) concentration decreased with the licuri cakes inclusion in cow supplementation. There was an increasing trend for serum creatinine (P=0.07). Licuri cake inclusion did not affect body condition score, production, yield, protein, lactose, total solids and solid non-fat contents of milk and Minas frescal cheese. There was a linear decrease in average daily weight gain (g/day). The milk fat concentration and cheese fat production (P<0.1) presented a linear increase with partial replacement of ground corn and soybean meal with licuri cakes. The addition of licuri cake did not alter the time spent feeding, ruminating or idling. There was an increasing trend in NDF feeding efficiency (P=0.09). The replacing of ground corn and soybean meal with licuri

Development and stability evaluation of olive oil nanoemulsion using sucrose monoester laurate

NASA Astrophysics Data System (ADS)

Eid, Ahmad M. M.; Baie, Saringat Haji; Arafat, Osama

2012-11-01

Nanoemulsion is a type of emulsion that consists of fine oil-in-water dispersions, with the droplets covering the size range of 20-200 nm. It can be achieved through emulsification process. One of the processes is through low energy emulsification method. Olive oil was chosen in this study due to its efficiency in treating skin problem. Olive oil nanophase gel (NPG) formulations were performed through various ratios of olive oil, sucrose laurate and glycerin. The particle sizes and stability of the prepared olive oil nanophase gel were evaluated and the optimal formulation was then selected for the development of olive oil nanoemulsion. This study proved that the composition of oil and surfactant play an important roles in influencing the nanophase gel droplet size. Nanophase gels containing olive oil in the concentration of 50 and 60 % show good stability at 4 °C and room temperature while it was less stable at 40 °C. Olive oil nanophase gels in the concentration of 50 % and 60 % with sucrose laurate 25 % in each formulation were good candidates to prepare nanoemulsion because they have the suitable droplets size and Polydispersing Index (PDI) when compared to other formulations. A mixture of NPG 50 % and water in the ratio of 40:60 and NPG 60 % and water in the ratio of 33.3:66.7 were used to produce nanoemulsions containing 20 % of oil with negative values of zeta potential (>60) which indicate the good stability of the nanoemulsions.

Efficacy of bioactive compounds from extra virgin olive oil to modulate atherosclerosis development.

PubMed

Lou-Bonafonte, José M; Arnal, Carmen; Navarro, María A; Osada, Jesús

2012-07-01

As olive oil is the main source of calories in the Mediterranean diet, a great deal of research has been devoted to characterizing its role in atherosclerosis. Virgin olive oil is an oily matrix that contains hydrocarbons, mainly squalene; triterpenes such as uvaol, erythrodiol, oleanolic, and maslinic acid; phytosterols; and a wide range of phenolic compounds comprising simple phenols, flavonoids, secoiridoids, and lignans. In this review, we analyze the studies dealing with atherosclerosis and olive oil in several species. A protective role of virgin olive oil against atherosclerosis has been shown in ApoE-deficient mice and hamsters. In the former animal, sex, dose, and dietary cholesterol are modulators of the outcome. Contradictory findings have been reported for rabbits, a circumstance that could be due to the profusion of experimental designs, differing in terms of doses and animal strains, as well as sources of olive oils. This role has yet to be fully validated in humans. Minor components of olive oil have been shown to be involved in atherosclerosis protection. Nevertheless, evidence of the potential of isolated compounds or the right combination of them to achieve the antiatherosclerotic effect of virgin olive oil is inconclusive and will undoubtedly require further experimental support. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years

PubMed Central

Lazzerini, Cristina; Domenici, Valentina

2017-01-01

Pigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars (Moraiolo, Frantoio, and Leccino) typical of Tuscany (Italy) harvested in three different years: 2012, 2013, and 2014. Pigments—namely, β-carotene, lutein, pheophytin A, and pheophytin B—were quantified by a method based on the mathematical analysis of the near ultraviolet-visible absorption spectra of the oils. Data were analyzed by a multivariate statistical approach. The results show that the pigments’ content of extra-virgin olive oils produced in 2014 can be well distinguished with respect to previous years. This can be explained by the anomalous climate conditions, which strongly affected Italy and, in particular, Tuscany, where the olives were harvested. This study represents an interesting example of how pigment content can be significant in characterizing olive oils. Moreover, this is the first report of pigment quantification in extra-virgin olive oils produced in Tuscany. PMID:28353651

Evaluation of imported parasitoid fitness for biocontrol of olive fruit fly in California olives

USDA-ARS?s Scientific Manuscript database

A parasitoid, Psyttalia humilis (Silvestri), was reared on irradiated Mediterranean fruit fly (Medfly), Ceratitis capitata (Weidemann), at the USDA, APHIS, PPQ, Moscamed biological control laboratory in San Miguel Petapa, Guatemala, and imported into California for biological control of olive fruit ...

Olive oil consumption and risk of type 2 diabetes in US women123

PubMed Central

Guasch-Ferré, Marta; Hruby, Adela; Salas-Salvadó, Jordi; Martínez-González, Miguel A; Sun, Qi; Willett, Walter C; Hu, Frank B

2015-01-01

Background: Olive oil has been shown to improve various cardiometabolic risk factors. However, to our knowledge, the association between olive oil intake and type 2 diabetes (T2D) has never been evaluated in the US population. Objective: We aimed to examine the association between olive oil intake and incident T2D. Design: We followed 59,930 women aged 37–65 y from the Nurses’ Health Study (NHS) and 85,157 women aged 26–45 y from the NHS II who were free of diabetes, cardiovascular disease, and cancer at baseline. Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 y. Incident cases of T2D were identified through self-report and confirmed by supplementary questionnaires. Results: After 22 y of follow-up, we documented 5738 and 3914 incident cases of T2D in the NHS and NHS II, respectively. With the use of Cox regression models with repeated measurements of diet and multivariate adjustment for major lifestyle and dietary factors, the pooled HR (95% CI) of T2D in those who consumed >1 tablespoon (>8 g) of total olive oil per day compared with those who never consumed olive oil was 0.90 (0.82, 0.99). The corresponding HRs (95% CIs) were 0.95 (0.87, 1.04) for salad dressing olive oil and 0.85 (0.74, 0.98) for olive oil added to food or bread. We estimated that substituting olive oil (8 g/d) for stick margarine, butter, or mayonnaise was associated with 5%, 8%, and 15% lower risk of T2D, respectively, in the pooled analysis of both cohorts. Conclusions: Our results suggest that higher olive oil intake is associated with modestly lower risk of T2D in women and that hypothetically substituting other types of fats and salad dressings (stick margarine, butter, and mayonnaise) with olive oil is inversely associated with T2D. PMID:26156740

77 FR 55468 - Oliver Hydro LLC; Notice Soliciting Scoping Comments

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-10

... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Project No. 13005-003] Oliver Hydro LLC; Notice Soliciting Scoping Comments Take notice that the following hydroelectric application has been... License. b. Project No.: P-13005-003. c. Date filed: December 14, 2011. d. Applicant: Oliver Hydro LLC. e...

75 FR 22211 - Olives Grown in California; Increased Assessment Rate

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-28

... Executive Order 12988, Civil Justice Reform. Under the marketing order now in effect, California olive... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 932 [Doc. No. AMS-FV-09-0089; FV10-932-1 FR] Olives Grown in California; Increased Assessment Rate AGENCY: Agricultural Marketing...

77 FR 51684 - Olives Grown in California; Increased Assessment Rate

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-27

... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 932 [Doc. No. AMS-FV-11-0093; FV12-932-1 FR] Olives Grown in California; Increased Assessment Rate AGENCY: Agricultural Marketing... assessable ton of olives handled. The Committee locally administers the marketing order which regulates the...

Healing effect of sea buckthorn, olive oil, and their mixture on full-thickness burn wounds.

PubMed

Edraki, Mitra; Akbarzadeh, Armin; Hosseinzadeh, Massood; Tanideh, Nader; Salehi, Alireza; Koohi-Hosseinabadi, Omid

2014-07-01

The purpose of this study is to evaluate the healing effect of silver sulfadiazine (SSD), sea buckthorn, olive oil, and 5% sea buckthorn and olive oil mixture on full-thickness burn wounds with respect to both gross and histopathologic features. Full-thickness burns were induced on 60 rats; the rats were then were divided into 5 groups and treated with sea buckthorn, olive oil, a 5% sea buckthorn/olive oil mixture, SSD, and normal saline (control). They were observed for 28 days, and the wounds' healing process was evaluated. Wound contraction occurred faster in sea buckthorn, olive oil, and the sea buckthorn/olive oil mixture groups compared with the SSD and control groups. The volume of the exudates was controlled more effectively in wounds treated with the sea buckthorn/olive oil mixture. Purulent exudates were observed in the control group, but the others did not show infection. The group treated with sea buckthorn/olive oil mixture revealed more developed re-epithelialization with continuous basement membrane with a mature granulation tissue, whereas the SSD-treated group showed ulceration, necrosis, and immature granulation. The results show that sea buckthorn and olive oil individually are proper dressing for burn wounds and that they also show a synergetic effect when they are used together. A sea buckthorn and olive oil mixture could be considered as an alternative dressing for full-thickness burns because of improved wound healing characteristics and antibacterial property.

Rapid establishment of phenol- and quinoline-degrading consortia driven by the scoured cake layer in an anaerobic baffled ceramic membrane bioreactor.

PubMed

Wang, Wei; Wang, Shun; Ren, Xuesong; Hu, Zhenhu; Yuan, Shoujun

2017-11-01

Although toxic and refractory organics, such as phenol and quinoline, are decomposed by anaerobic bacteria, the establishment of specific degrading consortia is a relatively slow process. An anaerobic membrane bioreactor allows for complete biomass retention that can aid the establishment of phenol- and quinoline-degrading consortia. In this study, the anaerobic digestion of phenol (500 mg L -1 ) and quinoline (50 mg L -1 ) was investigated using an anaerobic baffled ceramic membrane bioreactor (ABCMBR). The results showed that, within 30 days, 99% of phenol, 98% of quinoline and 88% of chemical oxygen demand (COD) were removed. The substrate utilisation rates of the cake layer for phenol and quinoline, and specific methanogenic activity of the cake layer, were 7.58 mg phenol g -1  mixed liquor volatile suspended solids (MLVSS) day -1 , 8.23 mg quinoline g -1  MLVSS day -1 and 0.55 g COD CH4  g -1  MLVSS day -1 , respectively. The contribution of the cake layer to the removals of phenol and quinoline was extremely underestimated because the uncounted scoured cake layer was disregarded. Syntrophus was the key population for phenol and quinoline degradation, and it was more abundant in the cake layer than in the bulk sludge. The highly active scattered cake layer sped up the establishment of phenol- and quinoline-degrading consortia in the ABCMBR.

Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake.

PubMed

Belghith-Fendri, Lilia; Chaari, Fatma; Kallel, Fatma; Zouari-Ellouzi, Soumaya; Ghorbel, Raoudha; Besbes, Souhail; Ellouz-Chaabouni, Semia; Ghribi-Aydi, Dhouha

2016-10-01

Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L * and a * color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes. © 2016 Institute of Food Technologists®.

Research on Improving Low Rank Coal Caking Ability by Moderate Hydrogenation

NASA Astrophysics Data System (ADS)

Huang, Peng

2017-12-01

The hydrogenation test of low metamorphic coal was carried out by using a continuous hydrogen reactor at the temperature of (350-400)°C and the initial hydrogen pressure of 3 ~ 6Mpa. The purpose of the experiment was to increase the caking property, and the heating time was controlled from 30 to 50min. The test results show that the mild hydrogenation test, no adhesion of low metamorphic coal can be transformed into a product having adhesion, oxygen elements in coal have good removal, the calorific value of the product has been improved significantly and coal particles during pyrolysis, swelling, catalyst, hydrogenation, structural changes and the combined effects of particles a new component formed between financial and is a major cause of coal caking enhancement and lithofacies change, coal blending test showed that the product can be used effectively in the coking industry.

LDPE/PHB blends filled with castor oil cake

NASA Astrophysics Data System (ADS)

Burlein, Gustavo A.; Rocha, Marisa C. G.

2015-05-01

The response surface methodology (RSM) is a collection of mathematical techniques useful for developing, improving and optimizing process. In this study, RSM technique was applied to evaluate the effect of the components proportion on the mechanical properties of low density polyethylene (LDPE)/ poly (3-hydroxy-butyrate) (PHB) blends filled with castor oil cake (CC). The blends were prepared by melt mixing in a twin screw extruder. Low density polyethylene, poly (3-hydroxy-butyrate) and castor oil pressed cake were represented by the input variables designated as LDPE, PHB and CC, respectively. As it was desirable to consider the largest LDPE content in the ternary system, the components of the mixture were subjected to the following constraints: 0.7 ≤ LDPE ≤ 1.0, 0≤ PHB≤0.3 e 0 ≤ CC ≤0.3. The mechanical properties of the different mixtures were determined by conventional ASTM tests and were evaluated through analysis of variance performed by the Minitab software. Some polynomial equations were tested in order to describe the mechanical behavior of the samples. The quadratic model in pseudo components was selected for describing the tensile behavior because it was the most efficient from a statistical point of view (p-value ≤ 0.05; coefficient of determination (r2) close to 1 and variation inflation factor (VIF) values < 5). The results showed that the LDPE Young's modulus increases but the other tensile properties and impact resistance deteriorate with the addition of PHB or CC. The tensile strength values of binary mixtures of LDPE lie in the range from 8.9 to 10 MPa. As some commercial grades of LDPE have mechanical strength in this range, it may be inferred that the addition of a certain amount of PHB or CC to LDPE may be considered as a possibility for obtaining LDPE based materials with increased susceptibility to biodegradation. The cubic model in pseudo components was selected for describe the flexural strength of the samples because it was

Presence of Fe-Al binary oxide adsorbent cake layer in ceramic membrane filtration and their impact for removal of HA and BSA.

PubMed

Kim, Kyung-Jo; Jang, Am

2018-04-01

To enhance the removal of natural organic matter (NOM) in ceramic (Ce) membrane filtration, an iron-aluminum binary oxide (FAO) was applied to the ceramic membrane surface as the adsorbent cake layer, and it was compared with heated aluminum oxide (HAO) for the evaluation of the control of NOM. Both the HAO and FAO adsorbent cake layers efficiently removed the NOM regardless of NOM's hydrophobic/hydrophilic characteristics, and the dissolved organic carbon (DOC) removal in NOM for FAO was 1-1.12 times greater than that for HAO, which means FAO was more efficient in the removal of DOC in NOM. FAO (0.03 μm), which is smaller in size than HAO (0.4 μm), had greater flux reduction than HAO. The flux reduction increased as the filtration proceeded because most of the organic foulants (colloid/particles and soluble NOM) were captured by the adsorbent cake layer, which caused fouling between the membrane surface and the adsorbent cake layer. However, no chemically irreversible fouling was observed on the Ce membrane at the end of the FAO adsorbent cake layer filtration. This means that a stable adsorbent cake layer by FAO formed on the Ce membrane, and that the reduced pure water flux of the Ce membrane, resulting from the NOM fouling, can easily be recovered through physicochemical cleaning. Copyright © 2018 Elsevier Ltd. All rights reserved.

Mechanical properties of high density polyethylene--pennycress press cake composites

USDA-ARS?s Scientific Manuscript database

Pennycress press cake (PPC) is evaluated as a bio-based fiber reinforcement. PPC is a by-product of crop seed oil extraction. Composites with a high density polyethylene (HDPE) matrix are created by twin screw compounding of 25% by weight of PPC and either 0% or 5% by weight of maleated polyethyle...

Enabling safe dry cake disposal of bauxite residue by deliquoring and washing with a membrane filter press.

PubMed

Kinnarinen, Teemu; Lubieniecki, Boguslaw; Holliday, Lloyd; Helsto, Jaakko-Juhani; Häkkinen, Antti

2015-03-01

Dry cake disposal is the preferred technique for the disposal of bauxite residue, when considering environmental issues together with possible future utilisation of the solids. In order to perform dry cake disposal in an economical way, the deliquoring of the residue must be carried out efficiently, and it is also important to wash the obtained solids well to minimise the amount of soluble soda within the solids. The study presented in this article aims at detecting the most important variables influencing the deliquoring and washing of bauxite residue, performed with a horizontal membrane filter press and by determining the optimal washing conditions. The results obtained from pilot-scale experiments are evaluated by considering the properties of the solids, for instance, the residual alkali and aluminium content, as well as the consumption of wash liquid. Two different cake washing techniques, namely classic washing and channel washing, are also used and their performances compared. The results show that cake washing can be performed successfully in a horizontal membrane filter press, and significant improvements in the recovery of alkali and aluminium can be achieved compared with pressure filtration carried out without washing, or especially compared with the more traditionally used vacuum filtration. © The Author(s) 2015.

Topical Olive Leaf Extract Improves Healing of Oral Mucositis in Golden Hamsters.

PubMed

Showraki, Najmeh; Mardani, Maryam; Emamghoreishi, Masoumeh; Andishe-Tadbir, Azadeh; Aram, Alireza; Mehriar, Peiman; Omidi, Mahmoud; Sepehrimanesh, Masood; Koohi-Hosseinabadi, Omid; Tanideh, Nader

2016-12-01

Oral mucositis (OM) is a common side effect of anti-cancer drugs and needs significant attention for its prevention. This study aimed to evaluate the healing effects of olive leaf extract on 5-fluorouracil-induced OM in golden hamster. OM was induced in 63 male golden hamsters by the combination of 5-fluorouracil injections (days 0, 5 and 10) and the abrasion of the cheek pouch (days 3 and 4). On day 12, hamsters were received topical olive leaf extract ointment, base of ointment, or no treatment (control) for 5 days. Histopathology evaluations, blood examinations, and tissue malondialdehyde level measurement were performed 1, 3 and 5 days after treatments. Histopathology score and tissue malondialdehyde level were significantly lower in olive leaf extract treated group in comparison with control and base groups ( p = 0.000). Significant decreases in white blood cell, hemoglobin, hematocrit , and mean corpuscular volume and an increase in mean corpuscular hemoglobin concentration were observed in olive leaf extract treated group in comparison with control and base groups ( p < 0.05). Our findings demonstrated that daily application of olive leaf extract ointment had healing effect on 5-fluorouracil induced OM in hamsters. Moreover, the beneficial effect of olive leaf extract on OM might be due to its antioxidant and anti-inflammatory properties.

Genomic profiling of plastid DNA variation in the Mediterranean olive tree

PubMed Central

2011-01-01

Background Characterisation of plastid genome (or cpDNA) polymorphisms is commonly used for phylogeographic, population genetic and forensic analyses in plants, but detecting cpDNA variation is sometimes challenging, limiting the applications of such an approach. In the present study, we screened cpDNA polymorphism in the olive tree (Olea europaea L.) by sequencing the complete plastid genome of trees with a distinct cpDNA lineage. Our objective was to develop new markers for a rapid genomic profiling (by Multiplex PCRs) of cpDNA haplotypes in the Mediterranean olive tree. Results Eight complete cpDNA genomes of Olea were sequenced de novo. The nucleotide divergence between olive cpDNA lineages was low and not exceeding 0.07%. Based on these sequences, markers were developed for studying two single nucleotide substitutions and length polymorphism of 62 regions (with variable microsatellite motifs or other indels). They were then used to genotype the cpDNA variation in cultivated and wild Mediterranean olive trees (315 individuals). Forty polymorphic loci were detected on this sample, allowing the distinction of 22 haplotypes belonging to the three Mediterranean cpDNA lineages known as E1, E2 and E3. The discriminating power of cpDNA variation was particularly low for the cultivated olive tree with one predominating haplotype, but more diversity was detected in wild populations. Conclusions We propose a method for a rapid characterisation of the Mediterranean olive germplasm. The low variation in the cultivated olive tree indicated that the utility of cpDNA variation for forensic analyses is limited to rare haplotypes. In contrast, the high cpDNA variation in wild populations demonstrated that our markers may be useful for phylogeographic and populations genetic studies in O. europaea. PMID:21569271

Recent progress in a classical biological control program for olive fruit fly in California

USDA-ARS?s Scientific Manuscript database

The olive fruit fly, Bactrocera oleae (Diptera: Tephritidae), causes severe damage to olive production worldwide. Control of olive fruit fly typically relies on pesticides, and under such conditions the impact of natural enemies is relatively low. About 15 years ago, the USDA-ARS European Biologic...

Multi-capillary column-ion mobility spectrometry: a potential screening system to differentiate virgin olive oils.

PubMed

Garrido-Delgado, Rocío; Arce, Lourdes; Valcárcel, Miguel

2012-01-01

The potential of a headspace device coupled to multi-capillary column-ion mobility spectrometry has been studied as a screening system to differentiate virgin olive oils ("lampante," "virgin," and "extra virgin" olive oil). The last two types are virgin olive oil samples of very similar characteristics, which were very difficult to distinguish with the existing analytical method. The procedure involves the direct introduction of the virgin olive oil sample into a vial, headspace generation, and automatic injection of the volatiles into a gas chromatograph-ion mobility spectrometer. The data obtained after the analysis by duplicate of 98 samples of three different categories of virgin olive oils, were preprocessed and submitted to a detailed chemometric treatment to classify the virgin olive oil samples according to their sensory quality. The same virgin olive oil samples were also analyzed by an expert's panel to establish their category and use these data as reference values to check the potential of this new screening system. This comparison confirms the potential of the results presented here. The model was able to classify 97% of virgin olive oil samples in their corresponding group. Finally, the chemometric method was validated obtaining a percentage of prediction of 87%. These results provide promising perspectives for the use of ion mobility spectrometry to differentiate virgin olive oil samples according to their quality instead of using the classical analytical procedure.

Olive Oil and Vitamin D Synergistically Prevent Bone Loss in Mice

PubMed Central

Tagliaferri, Camille; Davicco, Marie-Jeanne; Lebecque, Patrice; Georgé, Stéphane; Amiot, Marie-Jo; Mercier, Sylvie; Dhaussy, Amélie; Huertas, Alain; Walrand, Stéphane; Wittrant, Yohann; Coxam, Véronique

2014-01-01

As the Mediterranean diet (and particularly olive oil) has been associated with bone health, we investigated the impact of extra virgin oil as a source of polyphenols on bone metabolism. In that purpose sham-operated (SH) or ovariectomized (OVX) mice were subjected to refined or virgin olive oil. Two supplementary OVX groups were given either refined or virgin olive oil fortified with vitamin D3, to assess the possible synergistic effects with another liposoluble nutrient. After 30 days of exposure, bone mineral density and gene expression were evaluated. Consistent with previous data, ovariectomy was associated with increased bone turnover and led to impaired bone mass and micro-architecture. The expression of oxidative stress markers were enhanced as well. Virgin olive oil fortified with vitamin D3 prevented such changes in terms of both bone remodeling and bone mineral density. The expression of inflammation and oxidative stress mRNA was also lower in this group. Overall, our data suggest a protective impact of virgin olive oil as a source of polyphenols in addition to vitamin D3 on bone metabolism through improvement of oxidative stress and inflammation. PMID:25551374

Inactivation of Kudoa septempunctata in olive flounder meat by liquid freezing.

PubMed

Ohnishi, Takahiro; Akuzawa, Sayuri; Furusawa, Hiroko; Yoshinari, Tomoya; Kamata, Yoichi; Sugita-Konishi, Yoshiko

2014-01-01

Kudoa septempunctata in olive flounder meat was inactivated using 3 distinct freezing methods：liquid freezing for 5 min, air blast freezing at －30℃ for 5 h, and －80℃ for 1 h. The fracture curve of olive flounder meat subjected to liquid freezing resembled that of meat stored at 4℃, indicating that the structure of olive flounder muscle was well preserved. In contrast, air blast freezing induced the disappearance of the fracture point in the fracture curve, indicating that there was deterioration in the meat quality. Liquid freezing preserved the transparency of olive flounder meat to the same degree as that of meat stored at 4°C. However, air blast freezing induced meat cloudiness. These results indicate that liquid freezing can be used for K. septempunctata inactivation without affecting the meat quality.

The Nematicidal Effect of Camellia Seed Cake on Root-Knot Nematode Meloidogyne javanica of Banana

PubMed Central

Yang, Xiujuan; Wang, Xuan; Wang, Kang; Su, Lanxi; Li, Hongmei; Li, Rong; Shen, Qirong

2015-01-01

Suppression of root-knot nematodes is crucially important for maintaining the worldwide development of the banana industry. Growing concerns about human and environmental safety have led to the withdrawal of commonly used nematicides and soil fumigants, thus motivating the development of alternative nematode management strategies. In this study, Meloidogyne javanica was isolated, and the nematicidal effect of Camellia seed cake on this pest was investigated. The results showed that in dish experiments, Camellia seed cake extracts under low concentration (2 g/L) showed a strong nematicidal effect. After treatment for 72 h, the eggs of M. javanica were gradually dissolved, and the intestine of the juveniles gradually became indistinct. Nematicidal compounds, including saponins identified by HPLC-ESI-MS and 8 types of volatile compounds identified by GC-MS, exhibited effective nematicidal activities, especially 4-methylphenol. The pot experiments demonstrated that the application of Camellia seed cake suppressed M. javanica, and promoted the banana plant growth. This study explored an effective nematicidal agent for application in soil and revealed its potential mechanism of nematode suppression. PMID:25849382

Cytotoxic and antibacterial activity of the mixture of olive oil and lime cream in vitro conditions.

PubMed

Sumer, Zeynep; Yildirim, Gulay; Sumer, Haldun; Yildirim, Sahin

2013-01-01

The mixture of olive oil and lime cream has been traditionally used to treat external burns in the region of Hatay/Antakya and middle Anatolia. Olive oil and lime cream have been employed by many physicians to treat many ailments in the past. A limited number of studies have shown the antibacterial effect of olive oil and that it does not have any toxic effect on the skin. But we did not find any reported studies on the mixture of olive oil and lime cream. The aim of this paper is to investigate the cytotoxic and antibacterial activity of olive oil and lime cream individually or/and in combination in vitro conditions, by using disk-diffusion method and in cell culture. The main purpose in using this mixture is usually to clear burns without a trace. Agar overlay, MTT (Cytotoxicity assay) and antibacterial susceptibility tests were used to investigate the cytotoxic and antibacterial activity of olive oil and lime cream. We found that lime cream has an antibacterial activity but also cytotoxic on the fibroblasts. On the other hand olive oil has limited or no antibacterial effect and it has little or no cytotoxic on the fibroblasts. When we combined lime cream and olive oil, olive oil reduced its cytotoxic impact. These results suggest that mixture of olive oil and lime cream is not cytotoxic and has antimicrobial activity.

Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review

PubMed Central

Ghanbari, Rahele; Anwar, Farooq; Alkharfy, Khalid M.; Gilani, Anwarul-Hassan; Saari, Nazamid

2012-01-01

The Olive tree (Olea europaea L.), a native of the Mediterranean basin and parts of Asia, is now widely cultivated in many other parts of the world for production of olive oil and table olives. Olive is a rich source of valuable nutrients and bioactives of medicinal and therapeutic interest. Olive fruit contains appreciable concentration, 1–3% of fresh pulp weight, of hydrophilic (phenolic acids, phenolic alchohols, flavonoids and secoiridoids) and lipophilic (cresols) phenolic compounds that are known to possess multiple biological activities such as antioxidant, anticarcinogenic, antiinflammatory, antimicrobial, antihypertensive, antidyslipidemic, cardiotonic, laxative, and antiplatelet. Other important compounds present in olive fruit are pectin, organic acids, and pigments. Virgin olive oil (VOO), extracted mechanically from the fruit, is also very popular for its nutritive and health-promoting potential, especially against cardiovascular disorders due to the presence of high levels of monounsaturates and other valuable minor components such as phenolics, phytosterols, tocopherols, carotenoids, chlorophyll and squalene. The cultivar, area of production, harvest time, and the processing techniques employed are some of the factors shown to influence the composition of olive fruit and olive oil. This review focuses comprehensively on the nutrients and high-value bioactives profile as well as medicinal and functional aspects of different parts of olives and its byproducts. Various factors affecting the composition of this food commodity of medicinal value are also discussed. PMID:22489153

Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.

PubMed

Berry, Tristan K; Yang, Xin; Foegeding, E Allen

2009-06-01

The effects of sucrose on the physical properties and thermal stability of foams prepared from 10% (w/v) protein solutions of whey protein isolate (WPI), egg white protein (EWP), and their combinations (WPI/EWP) were investigated in wet foams and angel food cakes. Incorporation of 12.8 (w/v) sucrose increased EWP foam stability (drainage 1/2 life) but had little effect on the stability of WPI and WPI/EWP foams. Increased stability was not due to viscosity alone. Sucrose increased interfacial elasticity (E ') of EWP and decreased E' of WPI and WPI/EWP combinations, suggesting that altered interfacial properties increased stability in EWP foams. Although 25% WPI/75% EWP cakes had similar volumes as EWP cakes, cakes containing WPI had larger air cells. Changes during heating showed that EWP foams had network formation starting at 45 degrees C, which was not observed in WPI and WPI/EWP foams. Moreover, in batters, which are foams with additional sugar and flour, a stable foam network was observed from 25 to 85 degrees C for batters made from EWP foams. Batters containing WPI or WPI/EWP mixtures showed signs of destabilization starting at 25 degrees C. These results show that sucrose greatly improved the stability of wet EWP foams and that EWP foams form network structures that remain stable during heating. In contrast, sucrose had minimal effects on stability of WPI and WPI/EWP wet foams, and batters containing these foams showed destabilization prior to heating. Therefore, destabilization processes occurring in the wet foams and during baking account for differences in angel food cake quality.

Identification of 3-MCPD esters to verify the adulteration of extra virgin olive oil.

PubMed

Hung, Wei-Ching; Peng, Guan-Jhih; Tsai, Wen-Ju; Chang, Mei-Hua; Liao, Chia-Ding; Tseng, Su-Hsiang; Kao, Ya-Min; Wang, Der-Yuan; Cheng, Hwei-Fang

2017-09-01

The adulteration of olive oil is an important issue around the world. This paper reports an indirect method by which to identify 3-monochloropropane-1,2-diol (3-MCPD) esters in olive oils. Following sample preparation, the samples were spiked with 1,2-bis-palmitoyl-3-chloropropanediol standard for analysis using gas chromatograph-tandem mass spectrometry. The total recovery ranged from 102.8% to 105.5%, the coefficient of variation ranged from 1.1% to 10.1%, and the limit of quantification was 0.125 mg/kg. The content of 3-MCPD esters in samples of refined olive oil (0.97-20.53 mg/kg) exceeded those of extra virgin olive oil (non-detected to 0.24 mg/kg). These results indicate that the oil refining process increased the content of 3-MCPD esters, which means that they could be used as a target compound for the differentiation of extra virgin olive oil from refined olive oil in order to prevent adulteration.

Process for changing caking coals to noncaking coals

DOEpatents

Beeson, Justin L.

1980-01-01

Caking coals are treated in a slurry including alkaline earth metal hydroxides at moderate pressures and temperatures in air to form noncaking carbonaceous material. Hydroxides such as calcium hydroxide, magnesium hydroxide or barium hydroxide are contemplated for slurrying with the coal to interact with the agglomerating constituents. The slurry is subsequently dewatered and dried in air at atmospheric pressure to produce a nonagglomerating carbonaceous material that can be conveniently handled in various coal conversion and combustion processes.

Potential of powdered activated mustard cake for decolorising raw sugar.

PubMed

Singh, Kaman; Bharose, Ram; Verma, Sudhir Kumar; Singh, Vimalesh Kumar

2013-01-15

Carbon decolorisation has become customary in the food processing industries; however, it is not economical. Extensive research has therefore been directed towards investigating potential substitutes for commercial activated carbons which might have the advantage of offering an effective, lower-cost replacement for existing bone char or coal-based granular activated carbon (GAC). The physical (bulk density and hardness), chemical (pH and mineral content) and adsorption characteristics (iodine test, molasses test and raw sugar decolorisation efficiency) of powdered activated mustard cake (PAMC) made from de-oiled mustard cake were determined and compared to commercial adsorbents. Although the colour removal efficiency of the PAMC is lower than that of commercial materials, it is cost effective and eco-friendly compared to the existing decolorisation/refining processes. To reduce the load on GAC/activated carbon/charcoal, PAMC could be used on an industrial scale. A decolorisation mechanism has been postulated on the basis of oxygen surface functionalities and surface charge of the PAMC and, accordingly, charge transfer interaction seems to be responsible for the decolorisation mechanism. In addition, a complex interplay of electrostatics and dispersive interaction seem to be involved during the decolorisation process. A low-cost agricultural waste product in the form of de-oiled mustard cake was converted to an efficient adsorbent, PAMC, for use in decolorising raw as well as coloured sugar solutions. The physical, chemical, adsorption characteristics and raw sugar decolorisation efficiency of PAMC were determined and compared to those of commercial adsorbents. The colour removal efficiency of the PAMC is lower than that of commercial materials but it is cost effective and eco-friendly as compared to existing decolorisation/refining processes. The availability of the raw material for the production of PAMC further demands its use on an industrial scale. Copyright �

Working with argan cake: a new etiology for hypersensitivity pneumonitis.

PubMed

Paris, Christophe; Herin, Fabrice; Reboux, Gabriel; Penven, Emmanuelle; Barrera, Coralie; Guidat, Cécile; Thaon, Isabelle

2015-03-06

Argan is now used worldwide in numerous cosmetic products. Nine workers from a cosmetic factory were examined in our occupational medicine department, following the diagnosis of a case of hypersensitivity pneumonitis (HP) related to handling of argan cakes. Operators were exposed to three forms of argan (crude granulates, powder or liquid) depending on the step of the process. All workers systematically completed standardized questionnaires on occupational and medical history, followed by medical investigations, comprising, in particular, physical examination and chest X-rays, total IgE and a systematic screening for specific serum antibodies directed against the usual microbial agents of domestic and farmer's HP and antigens derived from microbiological culture and extracts of various argan products. Subjects with episodes of flu-like syndrome several hours after handling argan cakes, were submitted to a one-hour challenge to argan cakes followed by physical examination, determination of Carbon Monoxide Diffusing Capacity (DLCO) and chest CT-scan on day 2, and, when necessary, bronchoalveolar lavage on day 4. Six of the nine workers experienced flu-like symptoms within 8 hours after argan handling. After challenge, two subjects presented a significant decrease of DLCO and alveolitis with mild lymphocytosis, and one presented ground glass opacities. These two patients and another patient presented significant arcs to both granulates and non-sterile powder. No reactivity was observed to sterile argan finished product, antigens derived from argan cultures (various species of Bacillus) and Streptomyces marokkonensis (reported in the literature to contaminate argan roots). We report the first evidence of hypersensitivity pneumonitis related to argan powder in two patients. This implies preventive measures to reduce their exposure and clinical survey to diagnose early symptoms. As exposure routes are different and antibodies were observed against argan powder and not

21 CFR 102.37 - Mixtures of edible fat or oil and olive oil.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Mixtures of edible fat or oil and olive oil. 102... for Specific Nonstandardized Foods § 102.37 Mixtures of edible fat or oil and olive oil. The common or... olive oil shall be as follows: (a) A descriptive name for the product meeting the requirements of § 102...

21 CFR 102.37 - Mixtures of edible fat or oil and olive oil.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Mixtures of edible fat or oil and olive oil. 102... for Specific Nonstandardized Foods § 102.37 Mixtures of edible fat or oil and olive oil. The common or... olive oil shall be as follows: (a) A descriptive name for the product meeting the requirements of § 102...

Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours.

PubMed

Aziah, A A Noor; Min, W Lee; Bhat, Rajeev

2011-09-01

Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.

Selection of olive varieties for tolerance to iron chlorosis.

PubMed

Alcántara, Esteban; Cordeiro, Antonio Manuel; Barranco, Diego

2003-12-01

Under certain conditions, olive trees grown on calcareous soils suffer from iron chlorosis. In the present study several olive varieties and scion-rootstock combinations were evaluated for their tolerance to iron chlorosis. Plants were grown over several months in pots with a calcareous soil, under two fertilization treatments. These consisted of periodic applications of nutrient solutions containing either, 30 micromol/L FeEDDHA or not Fe. Tolerance was assessed by the chlorosis and growth parameters of plants grown without Fe, compared to those plants grown with Fe. Results show that there are differences in tolerance among olive varieties and that tolerance is mainly determined by the genotype of the rootstock. These results open the way to use tolerant varieties for those conditions where iron chlorosis could become a problem.

Voltammetric fingerprinting of oils and its combination with chemometrics for the detection of extra virgin olive oil adulteration.

PubMed

Tsopelas, Fotios; Konstantopoulos, Dimitris; Kakoulidou, Anna Tsantili

2018-07-26

In the present work, two approaches for the voltammetric fingerprinting of oils and their combination with chemometrics were investigated in order to detect the adulteration of extra virgin olive oil with olive pomace oil as well as the most common seed oils, namely sunflower, soybean and corn oil. In particular, cyclic voltammograms of diluted extra virgin olive oils, regular (pure) olive oils (blends of refined olive oils with virgin olive oils), olive pomace oils and seed oils in presence of dichloromethane and 0.1 M of LiClO 4 in EtOH as electrolyte were recorded at a glassy carbon working electrode. Cyclic voltammetry was also employed in methanolic extracts of olive and seed oils. Datapoints of cyclic voltammograms were exported and submitted to Principal Component Analysis (PCA), Partial Least Square- Discriminant Analysis (PLS-DA) and soft independent modeling of class analogy (SIMCA). In diluted oils, PLS-DA provided a clear discrimination between olive oils (extra virgin and regular) and olive pomace/seed oils, while SIMCA showed a clear discrimination of extra virgin olive oil in regard to all other samples. Using methanolic extracts and considering datapoints recorded between 0.6 and 1.3 V, PLS-DA provided more information, resulting in three clusters-extra virgin olive oils, regular olive oils and seed/olive pomace oils-while SIMCA showed inferior performance. For the quantification of extra virgin olive oil adulteration with olive pomace oil or seed oils, a model based on Partial Least Square (PLS) analysis was developed. Detection limit of adulteration in olive oil was found to be 2% (v/v) and the linearity range up to 33% (v/v). Validation and applicability of all models was proved using a suitable test set. In the case of PLS, synthetic oil mixtures with 4 known adulteration levels in the range of 4-26% were also employed as a blind test set. Copyright © 2018 Elsevier B.V. All rights reserved.

Mediterranean savanna system: understanding and modeling of olive orchard.

NASA Astrophysics Data System (ADS)

Brilli, Lorenzo; Moriondo, Marco; Bindi, Marco

2013-04-01

Nowadays most of the studies on C and N exchange were focused on forest ecosystems and crop systems, while only few studies have been focused on so called "savanna systems". They are long-term agro-ecosystems (fruit trees, grapevines and olive trees, etc.) usually characterized by two different layers (ground vegetation and trees). Generally, there is a lack of knowledge about these systems due to their intrinsic structural complexity (different eco-physiological characteristics so as agricultural practices). However, given their long-term carbon storage capacity, these systems can play a fundamental role in terms of global C cycle. Among all of them, the role that olive trees can play in C sequestration should not be neglected, especially in Mediterranean areas where they typify the rural landscape and are widely cultivated (Loumou and Giourga, 2003). It is therefore fundamental modelling the C-fluxes exchanges coming from these systems through a tool able to well reproduce these dynamics in one of the most exposed areas to the risk of climate change (IPCC, 2007). In this work, 2 years of Net CO2 Ecosystem Exchange (NEE) measures from eddy covariance were used to test the biogeochemistry model DayCent. The study was conducted in a rain-fed olive orchard situated in Follonica, South Tuscany, Italy (42 ° 55'N, 10 ° 45'E), in an agricultural area near the coast. The instrumentation for flux measurement was placed 1.9 m above the canopy top (6.5 m from the ground) so that the footprint area, expressed as the area containing 90% of the observed flux, was almost entirely contained within the olive orchard limits (Brilli et al., in press). Ancillary slow sensors have included soil temperature profiles, global radiation, air temperature and humidity, rain gauge. Fluxes of sensible heat, latent heat, momentum and CO2 as well as ancillary data were derived at half-hourly time resolution. Specific soil (texture, current and historical land use and vegetation cover) and

The utilization of endopower β in commercial feed which contains palm kernel cake on performance of broiler chicken

NASA Astrophysics Data System (ADS)

Purba, S. S. A.; Tafsin, M.; Ginting, S. P.; Khairani, Y.

2018-02-01

Palm kernel cake is an agricultural waste that can be used as raw material in the preparation of poultry rations. The design used was Completely Randomized Design (CRD) with 5 treatments and 4 replications. Level endopower β used 0 % (R0), 0.02% (R1), 0.04% (R2) and 0.06% (R3). The results showed that R0a and R0b were significantly different from R3 in terms of diet consumption, body weight gain and the conversion ratio The utilization of endopower β in commercial diets containing palm kernel cake in broilers can increase body weight gain, feed consumption, improve feed use efficiency and even energy. It is concluded that utilization endpower β improve performances of broiler chicken fed by diet containing palm kernel cake.

Active integration of glutamatergic input to the inferior olive generates bidirectional postsynaptic potentials

PubMed Central

Garden, Derek L. F.; Rinaldi, Arianna

2016-01-01

Key points We establish experimental preparations for optogenetic investigation of glutamatergic input to the inferior olive.Neurones in the principal olivary nucleus receive monosynaptic extra‐somatic glutamatergic input from the neocortex.Glutamatergic inputs to neurones in the inferior olive generate bidirectional postsynaptic potentials (PSPs), with a fast excitatory component followed by a slower inhibitory component.Small conductance calcium‐activated potassium (SK) channels are required for the slow inhibitory component of glutamatergic PSPs and oppose temporal summation of inputs at intervals ≤ 20 ms.Active integration of synaptic input within the inferior olive may play a central role in control of olivo‐cerebellar climbing fibre signals. Abstract The inferior olive plays a critical role in motor coordination and learning by integrating diverse afferent signals to generate climbing fibre inputs to the cerebellar cortex. While it is well established that climbing fibre signals are important for motor coordination, the mechanisms by which neurones in the inferior olive integrate synaptic inputs and the roles of particular ion channels are unclear. Here, we test the hypothesis that neurones in the inferior olive actively integrate glutamatergic synaptic inputs. We demonstrate that optogenetically activated long‐range synaptic inputs to the inferior olive, including projections from the motor cortex, generate rapid excitatory potentials followed by slower inhibitory potentials. Synaptic projections from the motor cortex preferentially target the principal olivary nucleus. We show that inhibitory and excitatory components of the bidirectional synaptic potentials are dependent upon AMPA (GluA) receptors, are GABAA independent, and originate from the same presynaptic axons. Consistent with models that predict active integration of synaptic inputs by inferior olive neurones, we find that the inhibitory component is reduced by blocking large conductance

Biological and Clinical Aspects of an Olive Oil-Based Lipid Emulsion-A Review.

PubMed

Cai, Wei; Calder, Phillip C; Cury-Boaventura, Maria F; De Waele, Elisabeth; Jakubowski, Julie; Zaloga, Gary

2018-06-15

Intravenous lipid emulsions (ILEs) have been an integral component of parenteral nutrition for more than 50 years. Numerous formulations are available and are based on vegetable (soybean, olive, coconut) and animal (fish) oils. Therefore, each of these formulations has a unique fatty acid composition that offers both benefits and limitations. As clinical experience and our understanding of the effects of fatty acids on various physiological processes has grown, there is evidence to suggest that some ILEs may have benefits compared with others. Current evidence suggests that olive oil-based ILE may preserve immune, hepatobiliary, and endothelial cell function, and may reduce lipid peroxidation and plasma lipid levels. There is good evidence from a large randomized controlled study to support a benefit of olive oil-based ILE over soybean oil-based ILE on reducing infections in critically ill patients. At present there is limited evidence to demonstrate a benefit of olive oil-based ILE over other ILEs on glucose metabolism, and few data exist to demonstrate a benefit on clinical outcomes such as hospital or intensive care unit stay, duration of mechanical ventilation, or mortality. We review the current research and clinical evidence supporting the potential positive biological and clinical aspects of olive oil-based ILE and conclude that olive oil-based ILE is well tolerated and provides effective nutritional support to various PN-requiring patient populations. Olive oil-based ILE appears to support the innate immune system, is associated with fewer infections, induces less lipid peroxidation, and is not associated with increased hepatobiliary or lipid disturbances. These data would suggest that olive oil-based ILE is a valuable option in various PN-requiring patient populations.

Investigation of mud density and weighting materials effect on drilling fluid filter cake properties and formation damage

NASA Astrophysics Data System (ADS)

Fattah, K. A.; Lashin, A.

2016-05-01

Drilling fluid density/type is an important factor in drilling and production operations. Most of encountered problems during rotary drilling are related to drilling mud types and weights. This paper aims to investigate the effect of mud weight on filter cake properties and formation damage through two experimental approaches. In the first approach, seven water-based drilling fluid samples with same composition are prepared with different densities (9.0-12.0 lb/gal) and examined to select the optimum mud weight that has less damage. The second approach deals with investigating the possible effect of the different weighting materials (BaSO4 and CaCO3) on filter cake properties. High pressure/high temperature loss tests and Scanning Electron Microscopy (SEM) analyses were carried out on the filter cake (two selected samples). Data analysis has revealed that mud weigh of 9.5 lb/gal has the less reduction in permeability of ceramic disk, among the seven used mud densities. Above 10.5 ppg the effect of the mud weight density on formation damage is stabilized at constant value. Fluids of CaCO3-based weighting material, has less reduction in the porosity (9.14%) and permeability (25%) of the filter disk properties than the BaSO4-based fluid. The produced filter cake porosity increases (from 0.735 to 0.859) with decreasing of fluid density in case of drilling samples of different densities. The filtration loss tests indicated that CaCO3 filter cake porosity (0.52) is less than that of the BaSO4 weighted material (0.814). The thickness of the filter cake of the BaSO4-based fluid is large and can cause some problems. The SEM analysis shows that some major elements do occur on the tested samples (Ca, Al, Si, and Ba), with dominance of Ca on the expense of Ba for the CaCO3 fluid sample and vice versa. The less effect of 9.5 lb/gal mud sample is reflected in the well-produced inter-particle pore structure and relatively crystal size. A general recommendation is given to

Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study

PubMed Central

2014-01-01

Background It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk. Methods We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvención con DIeta MEDiterránea (PREDIMED) study, a multicenter, randomized, controlled, clinical trial. Participants were randomized to one of three interventions: Mediterranean Diets supplemented with nuts or extra-virgin olive oil, or a control low-fat diet. The present analysis was conducted as an observational prospective cohort study. The median follow-up was 4.8 years. Cardiovascular disease (stroke, myocardial infarction and cardiovascular death) and mortality were ascertained by medical records and National Death Index. Olive oil consumption was evaluated with validated food frequency questionnaires. Multivariate Cox proportional hazards and generalized estimating equations were used to assess the association between baseline and yearly repeated measurements of olive oil intake, cardiovascular disease and mortality. Results During follow-up, 277 cardiovascular events and 323 deaths occurred. Participants in the highest energy-adjusted tertile of baseline total olive oil and extra-virgin olive oil consumption had 35% (HR: 0.65; 95% CI: 0.47 to 0.89) and 39% (HR: 0.61; 95% CI: 0.44 to 0.85) cardiovascular disease risk reduction, respectively, compared to the reference. Higher baseline total olive oil consumption was associated with 48% (HR: 0.52; 95% CI: 0.29 to 0.93) reduced risk of cardiovascular mortality. For each 10 g/d increase in extra-virgin olive oil consumption, cardiovascular disease and mortality risk decreased by 10% and 7%, respectively. No significant

Valorization of solid waste products from olive oil industry as potential adsorbents for water pollution control--a review.

PubMed

Bhatnagar, Amit; Kaczala, Fabio; Hogland, William; Marques, Marcia; Paraskeva, Christakis A; Papadakis, Vagelis G; Sillanpää, Mika

2014-01-01

The global olive oil production for 2010 is estimated to be 2,881,500 metric tons. The European Union countries produce 78.5% of the total olive oil, which stands for an average production of 2,136,000 tons. The worldwide consumption of olive oil increased of 78% between 1990 and 2010. The increase in olive oil production implies a proportional increase in olive mill wastes. As a consequence of such increasing trend, olive mills are facing severe environmental problems due to lack of feasible and/or cost-effective solutions to olive-mill waste management. Therefore, immediate attention is required to find a proper way of management to deal with olive mill waste materials in order to minimize environmental pollution and associated health risks. One of the interesting uses of solid wastes generated from olive mills is to convert them as inexpensive adsorbents for water pollution control. In this review paper, an extensive list of adsorbents (prepared by utilizing different types of olive mill solid waste materials) from vast literature has been compiled, and their adsorption capacities for various aquatic pollutants removal are presented. Different physicochemical methods that have been used to convert olive mill solid wastes into efficient adsorbents have also been discussed. Characterization of olive-based adsorbents and adsorption mechanisms of various aquatic pollutants on these developed olive-based adsorbents have also been discussed in detail. Conclusions have been drawn from the literature reviewed, and suggestions for future research are proposed.

Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers.

PubMed

Vázquez-Araújo, L; Adhikari, K; Chambers, E; Chambers, D H; Carbonell-Barrachina, A A

2015-09-01

A cross-cultural study was conducted with Spanish and US consumers to gain an insight into the preferred characteristics of olive oils in both countries. Six commercial olive oils (four samples from Spain and two samples from the US) were analyzed by a highly trained panel (descriptive analysis) and also by two consumers' groups (100 consumers from Spain and 100 from the US). Demographic, acceptability, and Just-About-Right data were collected to study the preferences of both groups, and the relationships with descriptive data were explored to determine the drivers of like/dislike. The Spanish extra virgin olive oils and the imported US extra virgin olive oil were characterized by having bitter, pungent, and more green notes, and were preferred by the Spanish consumers. The US consumers liked the bland Spanish refined olive oil, and the Californian olive oil that was characterized by fruity, floral, and sweet notes. The results showed that the Spanish consumers were more aware about olive oil quality in general than their US counterparts, maybe because of a higher usage of the product in Spain. The present study provides essential data which might help producers in designing and promoting olive oils matching US consumers' requirements, an emerging market for this Mediterranean product. © The Author(s) 2014.

Introducing cultivated trees into the wild: Wood pigeons as dispersers of domestic olive seeds

NASA Astrophysics Data System (ADS)

Perea, Ramón; Gutiérrez-Galán, Alejandro

2016-02-01

Animals may disperse cultivated trees outside the agricultural land, favoring the naturalization or, even, the invasiveness of domestic plants. However, the ecological and conservation implications of new or unexplored mutualisms between cultivated trees and wild animals are still far from clear. Here, we examine the possible role of an expanding and, locally, overabundant pigeon species (Columba palumbus) as an effective disperser of domestic olive trees (Olea europaea), a widespread cultivated tree, considered a naturalized and invasive species in many areas of the world. By analyzing crop and gizzard content we found that olive fruits were an important food item for pigeons in late winter and spring. A proportion of 40.3% pigeons consumed olive seeds, with an average consumption of 7.8 seeds per pigeon and day. Additionally, most seed sizes (up to 0.7 g) passed undamaged through the gut and were dispersed from cultivated olive orchards to areas covered by protected Mediterranean vegetation, recording minimal dispersal distances of 1.8-7.4 km. Greenhouse experiments showed that seeds dispersed by pigeons significantly favored the germination and establishment in comparison to non-ingested seeds. The ability of pigeons to effectively disperse domestic olive seeds may facilitate the introduction of cultivated olive trees into natural systems, including highly-protected wild olive woodlands. We recommend harvesting ornamental olive trees to reduce both pigeon overpopulation and the spread of artificially selected trees into the natural environment.

Increasing dietary inclusions of camelina cake fed to pigs from weaning to slaughter: Safety, growth performance, carcass traits, and n-3 enrichment of pork.

PubMed

Smit, M N; Beltranena, E

2017-07-01

Feeding cake with remaining oil content not only provides additional dietary energy but may also enrich pork with -3 fatty acids. Limited information is available on feeding camelina cake to pigs relating to feeding safety (toxicity), growth performance, and efficacy of -3 enrichment of pork. Therefore, we evaluated the effects of feeding increasing camelina cake (12.2% crude fat) inclusions in diets for nursery and grower-finisher pigs. In total, 128 pigs (9.2 kg BW) were randomly allocated by sex to 32 nursery pens for 4 wk and were then moved and combined into 16 mixed-sex grower-finisher pens. Pigs were fed 1 of 4 wheat/barley-based diets including camelina variety 'Celine' cake (0%, 6%, 12%, or 18% in the nursery phase and 0%, 5%, 10%, or 15% in the grower-finisher phase) replacing soybean meal over 5 feeding phases (d 0 to 7, d 7 to 28, d 28 to 56, d 56 to 84, and d 84 to slaughter). Individual pigs and pen feed added were weighed. On d 106, a blood sample was collected from the pig with the lowest BW per pen, which was then euthanized. A pathologist conducted a gross clinical examination, and organs were weighed. Liver, back fat, and belly and jowl fat were sampled for fatty acid analysis. Pigs were slaughtered at approximately 125 kg BW. Increasing dietary camelina cake inclusion linearly decreased ( < 0.010) ADFI, ADG, BW, and G:F over the 105-d trial. Increasing dietary camelina cake inclusion linearly increased days to slaughter ( < 0.001) and carcass lean yield ( < 0.010) and linearly decreased farm ship weight ( < 0.010), carcass weight ( < 0.001), dressing percentage ( < 0.050), and back fat thickness ( < 0.010) but did not affect loin depth and index. Increasing camelina cake inclusion linearly increased liver and pancreas weight ( < 0.050) relative to BW but did not affect heart, thyroid, or kidney weights. Increasing camelina cake inclusion did not result in gross clinical or serological findings that would indicate toxicity. Increasing dietary

Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes.

PubMed

Segundo, Cristina; Román, Laura; Gómez, Manuel; Martínez, Mario M

2017-03-15

This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding only a small decline in the sensory perception. On the contrary, sponge cakes were noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes and higher hardness), which was minimized when using fine flour. Both layer and sponge cakes exhibited an enhancement of the resistant starch and dietary fiber content with the replacement of green banana flour (up to a fivefold improvement in RS performance). Moreover, sponge cakes yielded more polyphenols and antioxidant capacity with banana flours, especially with the coarse fraction. Therefore, results showed that a mechanical fractionation allowed a feasible nutritional enhancement of cakes with the use of banana flours. Copyright © 2016 Elsevier Ltd. All rights reserved.

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

PubMed Central

2017-01-01

Summary Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligosporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP6 content by 48 and 33%, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP5-6. Solid-state fermentation of flaxseed oil cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2–4%. PMID:29089855

Deproteinated palm kernel cake-derived oligosaccharides: A preliminary study

NASA Astrophysics Data System (ADS)

Fan, Suet Pin; Chia, Chin Hua; Fang, Zhen; Zakaria, Sarani; Chee, Kah Leong

2014-09-01

Preliminary study on microwave-assisted hydrolysis of deproteinated palm kernel cake (DPKC) to produce oligosaccharides using succinic acid was performed. Three important factors, i.e., temperature, acid concentration and reaction time, were selected to carry out the hydrolysis processes. Results showed that the highest yield of DPKC-derived oligosaccharides can be obtained at a parameter 170 °C, 0.2 N SA and 20 min of reaction time.

Development of new composite biosorbents from olive pomace wastes

NASA Astrophysics Data System (ADS)

Pagnanelli, Francesca; Viggi, Carolina Cruz; Toro, Luigi

2010-06-01

In this study olive pomace was used as a source of binding substances for the development of composite biosorbents to be used in heavy metal removal from aqueous solutions. The aim was to obtain biosorbent material with an increased concentration of binding sites. The effects of two different extraction procedures (one using only methanol and the other one hexane followed by methanol) on the binding properties of olive pomace were tested by potentiometric titrations and batch biosorption tests for copper and cadmium removal. Titration modelling evidenced that both kinds of extractions generated a solid with a reduced amount of protonatable sites. Biosorption tests were organized according to full factorial designs. Analysis of variance denoted that both kinds of extractions determined a statistically significant negative effect on metal biosorption. In the case of cadmium extractions also determined a significant decrease of selectivity with respect to olive pomace. When the acid-base and binding properties of the substances extracted were determined, they were adsorbed onto a synthetic resin (octadecylsilane) and calcium alginate beads. In this way two kinds of composite biosorbents have been obtained both having an increased concentration of binding substances with respect to native olive pomace, also working more efficiently in metal removal.

Olive Oil and its Potential Effects on Alzheimer's Disease

NASA Astrophysics Data System (ADS)

Antony, Shan; Zhang, G. P.

Alzheimer's disease is a neuro-degenerative brain disease that is responsible for affecting the lives of hundreds of thousands of people every year. There has been no evidence to suggest a cure for the disease and the only existing treatments have very low rates of success in trial patients. This is largely due to the fact that the brain is one of the most undiscovered parts of the human body. Brain chemistry is highly complex and responds to its environment in random and radical ways. My research includes testing the reactionary outcomes of combining compounds of olive oil with the 20 basic amino acids. Regions around the world with olive oil based diets show a direct correlation to lower rates of Alzheimer's. Testing few compounds of olive oil with chemicals already found in the brain may yield to a better understanding as to why that is. I took the compounds tyrosol, hydroxytyrosol, and oleocanthal, and combined them with the 20 basic amino acids and calculated the total energy of the new molecule. The molecules produced with acceptably low energy values will be the center of further research. These molecules could lead to truly understanding olive oil's effect on the brain, and ultimately, the cure or prevention of Alzheimer's disease.

Astronauts Conrad and Cooper slice cake on U.S.S. Lake Champlain

NASA Technical Reports Server (NTRS)

1965-01-01

Astronauts Charles Conrad Jr. (left) and L. Gordon Cooper Jr. prepate to slice into the huge cake prepared for them by the cooks onboard the aircraft carrier U.S.S. Lake Champlain. They are using ornamental Navy swords for knives.

Neem cake as a promising larvicide and adulticide against the rural malaria vector Anopheles culicifacies (Diptera: Culicidae): a HPTLC fingerprinting approach.

PubMed

Benelli, Giovanni; Chandramohan, Balamurugan; Murugan, Kadarkarai; Madhiyazhagan, Pari; Kovendan, Kalimuthu; Panneerselvam, Chellasamy; Dinesh, Devakumar; Govindarajan, Marimuthu; Higuchi, Akon; Toniolo, Chiara; Canale, Angelo; Nicoletti, Marcello

2017-05-01

Mosquitoes are insects of huge public health importance, since they act as vectors for important pathogens and parasites. Here, we focused on the possibility of using the neem cake in the fight against mosquito vectors. The neem cake chemical composition significantly changes among producers, as evidenced by our HPTLC (High performance thin layer chromatography) analyses of different marketed products. Neem cake extracts were tested to evaluate the ovicidal, larvicidal and adulticidal activity against the rural malaria vector Anopheles culicifacies. Ovicidal activity of both types of extracts was statistically significant, and 150 ppm completely inhibited egg hatching. LC 50 values were extremely low against fourth instar larvae, ranging from 1.321 (NM1) to 1.818 ppm (NA2). Adulticidal activity was also high, with LC 50 ranging from 3.015 (NM1) to 3.637 ppm (NM2). This study pointed out the utility of neem cake as a source of eco-friendly mosquitocides in Anopheline vector control programmes.

Centrifugation as a pre-treatment in olive mill wastewater processing (abstract)

USDA-ARS?s Scientific Manuscript database

Olive mill wastewater (OMWW), generated during production of olive oil, is an untapped source of nutritious compounds. Thus, processors want to separate OMWW into a high-value, concentrated product stream and near-pure water. However, the amount and characteristics of the produced OMWW depend on t...