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Sample records for olive oil mill

  1. Olive orchard amended with olive mill wastewater: effects on olive fruit and olive oil quality.

    PubMed

    Mechri, B; Issaoui, M; Echbili, A; Chehab, H; Mariem, F B; Braham, M; Hammami, M

    2009-12-30

    The aim of this work was to study the effects of agronomic application of olive mill wastewater (OMW) in a field of olive trees on olive fruit and olive oil quality. Agronomic application of OMW increased significantly the fungal:bacteria ratio, whereas the root colonisation and the photosynthetic rates decreased significantly. Consequently, the oil content expressed as a percentage of dry weight, decreased significantly after agronomic application of OMW. Land spreading of OMW altered the relative proportion of individual olive fruit sugar and decreased significantly the nitrogen (N) and phosphorus (P) of the fruit. A significant increase was observed in total phenol content of oil after agronomic application of OMW. alpha-Tocopherol content, on the contrary, decreased with OMW application. The fatty acid composition of the oil was not affected by the treatments. To our knowledge, this is the first report of change in the olive fruit and olive oil quality following agronomic application of OMW.

  2. Vermicomposting of olive oil mill wastewaters.

    PubMed

    Macci, Cristina; Masciandaro, Grazia; Ceccanti, Brunello

    2010-08-01

    The disposal of olive oil mill wastewaters (OMW) represents a substantial environmental problem in Italy. A vermicompost process could be an alternative and valid method for the management of OMW. In a laboratory experiment, the OMW were absorbed onto a ligno-cellulosic solid matrix and 30 adult earthworms of Eisenia fetida specie were added. The experiment was carried out for 13 weeks. The number of earthworms increased throughout the experimental period and after 2 weeks about 90% of the earthworms had become sexually mature. The decrease in total organic carbon (about 35%), C : N ratio (from 31.2 to 12.3) and biochemical parameters (hydrolytic enzymes averagely 40% and dehydrogenase 23%), and the increase in humification rate (pyrophosphate extractable carbon (PEC) from 17.6 to 33.3 mg g(-1), and PEC : water-soluble carbon from 1.76 to 2.97) indicated the mineralization and the stabilization of organic matter at the end of the vermicomposting process. At the end of the experiment, the extracellular beta-glucosidase, phosphatase, urease and protease activities, measured in the pyrophosphate extract of the vermicompost, were found to be always higher or equal to that measured at the beginning of the vermicomposting process, suggesting that the enzymes bound to humic matter resisted biological attack and environmental stress. Moreover, the results obtained from the phyto-test showed that the OMW lose their toxicity and stimulate plant germination and growth.

  3. Availability of triazine herbicides in aged soils amended with olive oil mill waste

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Olive oil extraction generates a lot of organic waste, which can potentially cause adverse environmental impacts. Application of olive oil mill waste, alperujo, to the land could be an effective way to dispose of the waste. However, addition of olive oil mill wastes can modify the binding capacity o...

  4. Pesticide interactions with soils affected by olive oil mill wastewater

    NASA Astrophysics Data System (ADS)

    Keren, Yonatan; Bukhanovsky, Nadezhda; Borisover, Mikhail

    2013-04-01

    Soil pesticide sorption is well known to affect the fate of pesticides, their bioavailability and the potential to contaminate air and water. Soil - pesticide interactions may be strongly influenced by soil organic matter (SOM) and organic matter (OM)-rich soil amendments. One special OM source in soils is related to olive oil production residues that may include both solid and liquid wastes. In the Mediterranean area, the olive oil production is considered as an important field in the agricultural sector. Due to the significant rise in olive oil production, the amount of wastes is growing respectively. Olive oil mill waste water (OMWW) is the liquid byproduct in the so-called "three phase" technological process. Features of OMWW include the high content of fatty aliphatic components and polyphenols and their often-considered toxicity. One way of OMWW disposal is the land spreading, e.g., in olive orchards. The land application of OMWW (either controlled or not) is supposed to affect the multiple soil properties, including hydrophobicity and the potential of soils to interact with pesticides. Therefore, there is both basic and applied interest in elucidating the interactions between organic compounds and soils affected by OMWW. However, little is known about the impact of OMWW - soil interactions on sorption of organic compounds, and specifically, on sorption of agrochemicals. This paper reports an experimental study of sorption interactions of a series of organic compounds including widely used herbicides such as diuron and simazine, in a range of soils that were affected by OMWW (i) historically or (ii) in the controlled land disposal experiments. It is demonstrated that there is a distinct increase in apparent sorption of organic chemicals in soils affected by OMWW. In selected systems, this increase may be explained by increase in SOM content. However, the SOM quality places a role: the rise in organic compound - soil interactions may both exceed the SOM

  5. 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.

  6. 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.

  7. Influence of olive oil mill waste amendment on fate of oxyfluorfen in Southern Spain soils

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The influence of olive oil mill waste (OOMW) amendment on soil processes affecting the herbicide oxyfluorfen (2-chloro-4-trifluoromethylphenyl-3-ethoxy-4-nitrophenyl ether) in two soils (P2 and SJ) was assessed under laboratory conditions. The soils used were from two diverse locations in Guadalqui...

  8. Effects of olive oil mill waste water (OMWW) on the frog larvae.

    PubMed

    Inceli, Ahmet Levent; Sengezer-Inceli, Meliha

    2012-08-01

    In this research, acute effect of the olive oil mill wastewater (OMWW) on the frog larvae has been studied. Larvae showed hyperactivity symptoms first and loss of balance and remained motionless due to toxicity of wastewater. Toxicity was observed between 2 and 159 min depending on the test concentrations. Upon removing the phenolic compounds from the OMWW, this effect was seen after 248 min. Potential effects of the OMWW in Lake Iznik were also researched. Salinity of the lake water changed from 0.2 ‰ to 0.0 ‰ respectively in the measurements done in May and December.

  9. Reuse of drinking water treatment sludge for olive oil mill wastewater treatment.

    PubMed

    Fragoso, R A; Duarte, E A

    2012-01-01

    Olive mill wastewater (OMW) results from the production of olive oil, which is an important traditional agro-industry in Mediterranean countries. In continuous three-phase centrifugation 1.0-1.2 m(3) of OMW are produced per ton of processed olives. Discharge of OMW is of serious environmental concern due to its high content of organic matter with phytotoxic properties, namely phenolic compounds. Meanwhile, drinking water treatment sludge (DWTS) is produced in high amounts and has long been considered as a waste for landfill. The aim of this work was the assessment of reusing DWTS for OMW treatment. High performance liquid chromatography (HPLC) analysis was carried out to determine the phenolic compounds present and to evaluate if they are recalcitrant. Treatability assays were performed using a dosage of DWTS from 50 to 300 g L(-1). Treatment efficiency was evaluated based on the removal of chemical oxygen demand (COD), biochemical oxygen demand (BOD), total solids (TS), total suspended solids (TSS), total volatile solids (TVS), oil and grease (OG), phenols (total phosphorous (TP) and HPLC fraction). Results from OMW HPLC characterization identified a total of 13 compounds; the major ones were hydroxytyrosol, tyrosol, caffeic acid, p-cumaric acid and oleuropein. Treatability assays led to a maximum reduction of about 90% of some of the phenolic compounds determined by HPLC. Addition of 200-300 g L(-1) of DWTS reduced 40-50% of COD, 45-50% of TP, a maximum of nearly 70% TSS and 45% for TS and TVS. The OG fraction showed a reduction of about 90%, achieved adding 300 g L(-1) od DWTS. This study points out the possibility of establishing an integrated management of OMW and DWTS, contributing to a decrease in the environmental impact of two industrial activities, olive oil production and drinking water treatment.

  10. The Effects of Different Irrigation Treatments on Olive Oil Quality and Composition: A Comparative Study between Treated and Olive Mill Wastewater.

    PubMed

    Ben Brahim, Samia; Gargouri, Boutheina; Marrakchi, Fatma; Bouaziz, Mohamed

    2016-02-17

    In the present paper, two irrigation treatments were applied to olive trees cv. Chemlali: irrigation with treated wastewater (TWW) and with olive mill wastewater (OMW), which was spread at three levels (50, 100, and 200 m(3)/ha). This work is interested in two topics: (1) the influence of different irrigation treatments on olive oil composition and quality and (2) the comparison between OMW and TWW application using different statistical analyses. The obtained variance analysis (ANOVA) has confirmed that there are no significant differences in oil quality indices and flavonoids between the control and treatments amended by OMW or TWW (p > 0.05). However, the irrigation affected some aspects of olive oil composition such as the reduction in palmitic acid (16.32%) and increase in linoleic acid (19.55%). Furthermore, the total phenols and α-tocopherol contents increased significantly following OMW and TWW treatments. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) defined three irrigation groups: OMW 50 and 100 m(3)/ha, OMW 200 m(3)/ha and control, and TWW treatment. The full factorial design revealed that OMW amendment by 100 m(3)/ha is the best irrigation treatment. Thus, the optimal performances in terms of olive oil quality and composition were shown by olive oil extracted from olives grown under irrigation with 100 m(3)/ha of OMW.

  11. Agent orange herbicides, organophosphate and triazinic pesticides analysis in olive oil and industrial oil mill waste effluents using new organic phase immunosensors.

    PubMed

    Martini, Elisabetta; Merola, Giovanni; Tomassetti, Mauro; Campanella, Luigi

    2015-02-15

    New immunosensors working in organic solvent mixtures (OPIEs) for the analysis of traces of different pesticides (triazinic, organophosphates and chlorurates) present in hydrophobic matrices such as olive oil were developed and tested. A Clark electrode was used as transducer and peroxidase enzyme as marker. The competitive process took place in a chloroform-hexane 50% (V/V) mixture, while the subsequent enzymatic final measurement was performed in decane and using tert-butylhydroperoxide as substrate of the enzymatic reaction. A linear response of between about 10nM and 5.0μM was usually obtained in the presence of olive oil. Recovery tests were carried out in commercial or artisanal extra virgin olive oil. Traces of pesticides were also checked in the oily matrix, in pomace and mill wastewaters from an industrial oil mill. Immunosensors show good selectivity and satisfactory precision and recovery tests performed in olive oil gave excellent results.

  12. Effects of olive oil mill wastewater used as irrigation water on in vitro pollen germination.

    PubMed

    Aybeke, Mehmet; Sidal, Uour

    2011-07-01

    The aim of this study is to assess the effects of Olive Oil Mill Wastewater (OOMW) application as irrigation water on in vitro pollen germination, focusing on total protein quantity. In test groups, pollen germination substances such as sucrose, H3BO3 and Ca(NO3)2 were added to different concentrations of OOMW and used as germination media. Regarding control group, the same substance melted into water instead of OOMW. As a result, in general, pollen germination percentage was decreased significantly in all OOMW concentrations than that of the control group, except 1/1000 concentrations. Similarly, total protein quantities declined linearly depending on decreasing OOMW concentrations, except 1/1 concentration which has 4-5 times the control value. Consequently, it was established that OOMW generally decreased pollen germination ratio and had carcinogenic effects on protein synthesis mechanism and must not be used as irrigation water without purification.

  13. Ozonation kinetics of phenolic acids present in wastewaters from olive oil mills

    SciTech Connect

    Benitez, F.J.; Beltran-Heredia, J.; Acero, J.L.; Pinilla, M.L.

    1997-03-01

    A kinetic study of the degradation by ozone of eight phenolic acids present in wastewaters from olive oil mills has been performed by using a competition kinetic method. The selected phenolic acids are: caffeic, p-coumaric, syringic, vanillic, 3,4,5-trimethoxybenzoic, veratric, p-hydroxy-benzoic, and protocatechuic. The influence of the operating variables (temperature, pH, and ozone partial pressure in the gas stream) is established, and the stoichiometric ratios for the individual direct reactions between ozone and each acid are determined. Once the reaction rate constants are evaluated, they are correlated as a function of temperature and pH into kinetic expressions which are provided for every phenolic acid. The global process occurs in the fast and pseudo-first-order kinetic regime of absorption, a condition required by the competition model to be used.

  14. Impact of milling, enzyme addition, and steam explosion on the solid waste biomethanation of an olive oil production plant.

    PubMed

    Donoso-Bravo, Andres; Ortega-Martinez, E; Ruiz-Filippi, G

    2016-02-01

    Anaerobic digestion is a consolidated bioprocess which can be further enhanced by incorporating an upstream pretreatment unit. The olive oil production produces a large amount of solid waste which needs to be properly managed and disposed. Three different pretreatment techniques were evaluated in regard to their impact on the anaerobic biodegradability: manual milling of olive pomace (OP), enzyme maceration, direct enzyme addition, and thermal hydrolysis of two-phase olive mill waste. The Gompertz equation was used to obtain parameters for comparison purposes. A substrate/inoculum ratio 0.5 was found to be the best to be used in anaerobic batch test with olive pomace as substrate. Mechanical pretreatment of OP by milling increases the methane production rate while keeping the maximum methane yield. The enzymatic pretreatment showed different results depending on the chosen pretreatment strategies. After the enzymatic maceration pretreatment, a methane production of 274 ml CH4 g VS added (-1) was achieved, which represents an improvement of 32 and 71 % compared to the blank and control, respectively. The direct enzyme addition pretreatment showed no improvement in both the rate and the maximum methane production. Steam explosion showed no improvement on the anaerobic degradability of two-phase olive mill waste; however, thermal hydrolysis with no rapid depressurization enhanced notoriously both the maximum rate (50 %) and methane yield (70 %).

  15. Monitoring of olive oil mills' wastes using electrical resistivity tomography techniques

    NASA Astrophysics Data System (ADS)

    Simyrdanis, Kleanthis; Papadopoulos, Nikos; Kirkou, Stella; Sarris, Apostolos; Tsourlos, Panagiotis

    2014-08-01

    Olive oil mills' wastes (OOMW) are one of the byproducts of the oil production that can lead to serious environmental pollution when they are deposited in ponds dug on the ground surface. Electrical Resistivity Tomography (ERT) method can provide a valuable tool in order to monitor through time the physical flow of the wastes into the subsurface. ERT could potentially locate the electrical signature due to lower resistivity values resulting from the leakage of OOMW to the subsurface. For this purpose, two vertical boreholes were installed (12m depth, 9 m apart) in the vicinity of an existing pond which is filled with OOMW during the oil production period. The test site is situated in Saint Andreas village about 15km south of the city of Rethymno (Crete, Greece). Surface ERT measurements were collected along multiple lines in order to reconstruct the subsurface resistivity models. Data acquisition was performed with standard and optimized electrode configuration protocols. The monitoring survey includes the ERT data collection for a period of time. The study was initiated before the OOMW were deposited in the pond, so resistivity fluctuations are expected due to the flow of OOMW in the porous subsurface media through time. Preliminary results show the good correlation of the ERT images with the drilled geological formations and the identification of low resistivity subsurface zone that could be attributed to the flow of the wastes within the porous layers.

  16. [Pollution by wastewater from olive oil mills and drinking-water production. Case study of the Sebou river in Morocco].

    PubMed

    Foutlane, A; Saadallah, M; Echihabi, L; Bourchich, L

    2002-01-01

    The National Office for Drinking Water (ONEP), responsible for the drinking-water supply in Morocco, faces serious difficulties in producing water of good quality at a reasonable price from the River Sebou waters. The ONEP's three water treatment plants have been disrupted or even stopped due to the poor quality of waters received. The main source of pollution is the urban and industrial waste of the town of Fes, compounded by episodic pollution caused by the olive oil mills of Fes and its surrounding area. The ONEP study shows that the additional production costs incurred as a result of the pollution by wastewater from olive oil mills far exceeds the drinking-water rates charged in the study area.

  17. Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins.

    PubMed

    Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry-Ryan, Catherine; Sacchi, Raffaele

    2016-01-01

    The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through the measurement of primary and secondary oxidation products. The rheological behaviour and creaming stability of the emulsions were dramatically improved by using xanthan gum, whereas the concentration of WPI and the addition of encapsulated OMW phenolics did not result in a significant improvement of physical stability. The formation of oxidation products was higher when higher concentrations of encapsulated polyphenols were used, indicating a possible binding with the WPI added in the system as a natural emulsifier. This paper might help in solving the issue of using the olive mill wastewater from olive processing in formulating functional food products with high antioxidant activity and improved health properties.

  18. De-oiled two-phase olive mill waste may reduce water contamination by metribuzin.

    PubMed

    Peña, David; López-Piñeiro, Antonio; Albarrán, Ángel; Rato-Nunes, José Manuel; Sánchez-Llerena, Javier; Becerra, Daniel; Ramírez, Manuel

    2016-01-15

    The impact of de-oiled two-phase olive mill waste (DW) on the behavior of metribuzin in Mediterranean agricultural soils is evaluated, and the effects of the transformation of organic matter from this waste under field conditions are assessed. Four soils were selected and amended in the laboratory with DW at the rates of 2.5% and 5%. One of these soils was also amended in the field with 27 and 54 Mg ha(-1) of DW for 9 years. Significant increases in metribuzin sorption were observed in all the amended soils. In the laboratory, the 5% DW application rate increased the t1/2 values of metribuzin from 22.9, 35.8, 29.1, and 20.0 d for the original soils to 59.2, 51.1, 45.7, and 29.4d, respectively. This was attributable mainly to the inhibitory effect of the amendment on microbial activity. However, the addition of DW transformed naturally under field conditions decreased the persistence down to 3.93 d at the greater application rate. Both amendments (fresh and field-aged DW) significantly reduced the amount of metribuzin leached. This study showed that DW amendment may be an effective and sustainable management practice for controlling groundwater contamination by metribuzin.

  19. Olive oil mill wastewater purification by combination of coagulation- flocculation and biological treatments.

    PubMed

    Jaouani, A; Vanthournhout, M; Penninckx, M J

    2005-06-01

    In order to define an efficient pre-treatment of Olive Oil Mill Wastewater (OOMW) to overcome major obstacles to biological treatment, various organic and mineral coagulants have been tested. In particular, the application of quicklime until a pH around 12 - 12.4 was reached, allowed the reduction of almost 37% of the initial COD, and approximately 88% and 71% of the colour and phenolic content of the waste. Hence, further biological treatments with an adapted aerobic consortium (AC) and a white rot fungus (WRF) strain were improved. The WRF Coriolopsis polyzona was more efficient than AC to reduce colour and polyphenols when the waste was prior diluted or pre-treated; however, it was less effective in COD removal. The combined treatment: lime - AC of OOMW having initial COD of 102 g l(-1) led to the elimination of about 77, 91 and 63%, of the COD, phenols and colour, respectively. Interestingly, the opposite combination AC - lime permitted better COD, phenols and colour reduction to respectively, 21, 11 and 11% of the initial values. This latter condition is technically recommended since only one step separation was needed and no pH correction was necessary before undergoing aerobic treatment. Moreover, the process would produce a sludge potentially rich in organic matter, and consequently, useful as an agricultural amendment or/and as an additive in animal nutrition.

  20. Geodiametris: an integrated geoinformatic approach for monitoring land pollution from the disposal of olive oil mill wastes

    NASA Astrophysics Data System (ADS)

    Alexakis, Dimitrios D.; Sarris, Apostolos; Papadopoulos, Nikos; Soupios, Pantelis; Doula, Maria; Cavvadias, Victor

    2014-08-01

    The olive-oil industry is one of the most important sectors of agricultural production in Greece, which is the third in olive-oil production country worldwide. Olive oil mill wastes (OOMW) constitute a major factor in pollution in olivegrowing regions and an important problem to be solved for the agricultural industry. The olive-oil mill wastes are normally deposited at tanks, or directly in the soil or even on adjacent torrents, rivers and lakes posing a high risk to the environmental pollution and the community health. GEODIAMETRIS project aspires to develop integrated geoinformatic methodologies for performing monitoring of land pollution from the disposal of OOMW in the island of Crete -Greece. These methodologies integrate GPS surveys, satellite remote sensing and risk assessment analysis in GIS environment, application of in situ and laboratory geophysical methodologies as well as soil and water physicochemical analysis. Concerning project's preliminary results, all the operating OOMW areas located in Crete have been already registered through extensive GPS field campaigns. Their spatial and attribute information has been stored in an integrated GIS database and an overall OOMW spectral signature database has been constructed through the analysis of multi-temporal Landsat-8 OLI satellite images. In addition, a specific OOMW area located in Alikianos village (Chania-Crete) has been selected as one of the main case study areas. Various geophysical methodologies, such as Electrical Resistivity Tomography, Induced Polarization, multifrequency electromagnetic, Self Potential measurements and Ground Penetrating Radar have been already implemented. Soil as well as liquid samples have been collected for performing physico-chemical analysis. The preliminary results have already contributed to the gradual development of an integrated environmental monitoring tool for studying and understanding environmental degradation from the disposal of OOMW.

  1. Fate of diuron and terbuthylazine in soils amended with two-phase olive oil mill waste

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The addition of organic amendments to soil increases soil organic matter content and stimulates soil microbial activity. Thus, processes affecting herbicide fate in the soil should be affected. The objective of this work was to investigate the effect of olive oil production industry organic waste (a...

  2. Use of clinoptilolite to improve and protect soil quality from the disposal of olive oil mills wastes.

    PubMed

    Doula, Maria K; Elaiopoulos, Kyriakos; Kavvadias, Victor A; Mavraganis, Vasilis

    2012-03-15

    In the framework of LIFE07 ENV/GR/000280 Project "Strategies to improve and protect soil quality from the disposal of olive oil mills wastes in the Mediterranean-PROSODOL", a laboratory experiment was conducted in order to investigate to which extent the natural zeolite clinoptilolite is capable of limiting environmental degradation caused by the uncontrolled disposal of olive oil mills wastes (OOMW). Clinoptilolite was added in various ratios (from 0% up to 30%w/w) to soil samples, which were collected from four OOMW disposal sites (from both the interior of the disposal ponds and the surroundings) located in a pilot Municipality in Rethymno, Crete, Greece. Water soluble K, Ca, Mg, Mn, Zn, Fe, Cu, polyphenols, NO3-, Cl-, SO4(2-) and PO4(3-) were measured in leachates after equilibration of the soil samples with clinoptilolite It was observed that water soluble K, NO3-, Cl-, SO4(2-) and polyphenols were decreased with an increase in zeolite percentage; Ca leaching was slightly increased or remained nearly constant; Mg leaching remained constant or increased, especially for pond soils; and PO4(3-) leaching was very low. Although the soil samples' content in available Mn, Cu, Zn, Fe was high, the metals were not detected in the leachates.

  3. 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

  4. Efforts to explain and control the prolonged thermophilic period in two-phase olive oil mill sludge composting.

    PubMed

    Manios, Thrassyvoulos; Maniadakis, Konstantinos; Kalogeraki, Maria; Mari, Eirini; Stratakis, Emmanouil; Terzakis, Stelios; Boytzakis, Panagiotis; Naziridis, Yiannis; Zampetakis, Leonidas

    2006-06-01

    The aim of this paper was to evaluate the use of different bulking agents in different ratios as a means to control, optimise and eventually reduce the duration of the thermophilic period in two-phase olive oil mill sludge (OOMS) composting. The bulking agents used were: (i) olive tree leaves (OTL), (ii) olive tree shredded branches (OTB) and (iii) woodchips (WDC). The selection of these materials was based on their abundance and availability on the island of Crete, the southernmost point of Greece. The ratios studied were: Pile 1, OOMS:OTL in 1:1 v/v; Pile 2, OOMS:WDC in 1:1.5 v/v; Pile 3, OOMS:OTL in 1:2 v/v; Pile 4, OOMS:OTL:OTB in 1:1:1 v/v; and Pile 5, OOMS:OTL:OTB in 1:1:2 v/v. The composting system used was that of windrows with the volume of each pile approximately 20-25 m3. The experiments took place over two consecutive years. A composting turner was used and turnings were performed at one and two week intervals. In each pile a variety of physiochemical parameters were monitored. Temperature remained high in all five trials. Piles 1, 2, 3, 4 and 5 temperatures recorded values of above 50 degrees C for 106, 158, 160, 175 and 183 days, respectively. Volumes were reduced by approximately 67%, 62%, 63%, 80% and 84%, respectively. Temperature remained high, mainly due to the presence in large amounts of oily substances which during their complete oxidation release important amounts of energy and aid the cometabolism of more stable molecules such as lignin. This process is better described as the slow "burning" of a "fuel" mixture in an "engine" than composting. This approach is based on the extensive similarities of this process to that of crude oil sludge or similar waste composting.

  5. Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil-in-water emulsions enriched in fish oil.

    PubMed

    Jimenez-Alvarez, D; Giuffrida, F; Golay, P A; Cotting, C; Lardeau, A; Keely, Brendan J

    2008-08-27

    The antioxidant activity of oregano, parsley, olive mill wastewaters (OMWW), Trolox, and ethylenediaminetetraacetic acid (EDTA) was evaluated in bulk oils and oil-in-water (o/w) emulsions enriched with 5% tuna oil by monitoring the formation of hydroperoxides, hexanal, and t-t-2,4-heptadienal in samples stored at 37 degrees C for 14 days. In bulk oil, the order of antioxidant activity was, in decreasing order (p < 0.05), OMWW > oregano > parsley > EDTA > Trolox. The antioxidant activity in o/w emulsion followed the same order except that EDTA was as efficient an antioxidant as OMWW. In addition, the total phenolic content, the radical scavenging properties, the reducing capacity, and the iron chelating activity of OMWW, parsley, and oregano extracts were determined by the Folin-Ciocalteau, oxygen radical absorbance capacity, ferric reducing antioxidant power, and iron(II) chelating activity assays, respectively. The antioxidant activity of OMWW, parsley, and oregano in food systems was related to their total phenolic content and radical scavenging capacity but not to their ability to chelate iron in vitro. OMWW was identified as a promising source of antioxidants to retard lipid oxidation in fish oil-enriched food products.

  6. Sustainable technologies for olive mill wastewater management (abstract)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  7. Bioremediation and biovalorisation of olive-mill wastes.

    PubMed

    Morillo, J A; Antizar-Ladislao, B; Monteoliva-Sánchez, M; Ramos-Cormenzana, A; Russell, N J

    2009-02-01

    Olive-mill wastes are produced by the industry of olive oil production, which is a very important economic activity, particularly for Spain, Italy and Greece, leading to a large environmental problem of current concern in the Mediterranean basin. There is as yet no accepted treatment method for all the wastes generated during olive oil production, mainly due to technical and economical limitations but also the scattered nature of olive mills across the Mediterranean basin. The production of virgin olive oil is expanding worldwide, which will lead to even larger amounts of olive-mill waste, unless new treatment and valorisation technologies are devised. These are encouraged by the trend of current environmental policies, which favour protocols that include valorisation of the waste. This makes biological treatments of particular interest. Thus, research into different biodegradation options for olive-mill wastes and the development of new bioremediation technologies and/or strategies, as well as the valorisation of microbial biotechnology, are all currently needed. This review, whilst presenting a general overview, focus critically on the most significant recent advances in the various types of biological treatments, the bioremediation technology most commonly applied and the valorisation options, which together will form the pillar for future developments within this field.

  8. Methane and carbon dioxide emission in a two-phase olive oil mill sludge windrow pile during composting.

    PubMed

    Manios, Thrassyvoulos; Maniadakis, Konstantinos; Boutzakis, Panagiotis; Naziridis, Yiannis; Lasaridi, Katia; Markakis, George; Stentiford, Edward I

    2007-01-01

    The aim of this work was to make some preliminary evaluations on CO(2) and CH(4) emissions during composting of two-phase olive oil mill sludge (OOMS). OOMS, olive tree leaves (OTL) and shredded olive tree branches (OTB) were used as feedstock for Pile I and Pile II with a 1:1:1 and 1:1:2v/v ratio, respectively. Each pile was originally 1.2m high, 2.0m wide and approximately 15.0m long. Four 500 ml volume glass funnels were inverted and introduced in each pile, two in the core (buried 50-60 cm from the surface) and two near the surface under a thin 10-15 cm layer of the mixture. Thin (0.5 cm diameter) plastic, 80 cm long tubes were connected to the funnels. A mobile gas analyser (GA2000) was used to measure the composition (by volume) of O2, CO2 and CH4 on a daily basis. The funnels were removed prior to each turning and reinserted afterwards. From each pair of funnels (core and surface) of both piles, one was kept closed between samplings. Two way ANOVA was used to test differences between piles and among the tubes. Post hoc Tukey tests were also used to further investigate these differences. There was a significant difference (at p<0.001) in the two piles for all three gases. The average concentrations of O2, CO2 and CH4 in Pile I, from all four funnels was 16.86%, 3.89% and 0.25%, respectively, where for Pile II the average values were 18.07%, 2.38% and 0.04%, respectively. The presence of OOMS in larger amounts in Pile I (resulting in more intense decomposing phenomena), and the larger particle size of OTB in Pile II (resulting in increasing porosity) are the probable causes of these significant differences. Samples from open funnels presented lower, but not significantly lower, O2 composition (higher for CO2 and CH4) in comparison with closed funnels in both depths and both piles. Not significant were also the different mean gas compositions between core and surface funnels in the same pile.

  9. Engineered tobacco and microalgae secreting the fungal laccase POXA1b reduce phenol content in olive oil mill wastewater.

    PubMed

    Chiaiese, Pasquale; Palomba, Francesca; Tatino, Filippo; Lanzillo, Carmine; Pinto, Gabriele; Pollio, Antonino; Filippone, Edgardo

    2011-12-10

    Olive oil mill wastewaters (OMWs) are characterised by low pH and a high content of mono- and polyaromatic compounds that exert microbial and phytotoxic activity. The laccase cDNA of the poxA1b gene from Pleurotus ostreatus, carrying a signal peptide sequence for enzyme secretion and driven by the CaMV 35S promoter, was cloned into a plant expression vector. Nuclear genetic transformation was carried out by co-cultivation of Agrobacterium tumefaciens with tobacco cv Samsun NN leaves and cells of five different microalgae accessions belonging to the genera Chlamydomonas, Chlorella and Ankistrodesmus. Transgenic plants and microalgae were able to express and secrete the recombinant laccase in the root exudates and the culture medium, respectively. In comparison to untransformed controls, the ability to reduce phenol content in OMW solution was enhanced up to 2.8-fold in transgenic tobacco lines and by up to about 40% in two microalgae accessions. The present work provides new evidence for metabolic improvement of green organisms through the transgenic approach to remediation.

  10. Olive mill wastewater membrane filtration fraction: Drying techniques and quality assessment of the dried product (abstract)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A current trend in olive mill wastewater (OMWW) management is to not only decrease environmental pollution but also utilize valuable co-products. Recovery of phenolics from OMWW could help olive oil processors add value to their co-product, increasing the sustainability of olive oil production. The ...

  11. A Novel Photocatalyst with Ferromagnetic Core Used for the Treatment of Olive Oil Mill Effluents from Two-Phase Production Process

    PubMed Central

    Ochando-Pulido, Javier Miguel; Víctor-Ortega, María Dolores; Martínez-Ferez, Antonio

    2013-01-01

    Photocatalytic degradation of olive oil mill wastewater from two-phase continuous centrifugation process was studied. A novel photocatalyst with ferromagnetic properties was characterized and investigated. The degradation capacity of the photocatalytic process of olive oil washing wastewater (OMW) and mixture of olives and olive oil (1 v/v) washing wastewaters (MOMW) was demonstrated. At lab-scale, the %COD removal and residence time (τ) for MOMW and OMW were 58.4% (τ = 2 h) and 21.4% (τ = 3 h), respectively. On the other hand, at pilot scale, 23.4% CODremoval, 19.2% total phenolsremoval, and 28.1% total suspended solidsremoval were registered at the end of the UV/TiO2 process for OMW, whereas 58.3% CODremoval, 27.5% total phenolsremoval, and 25.0% total suspended solidsremoval for MOMW. Also, before the UV/TiO2 reaction, a pH-T flocculation operation as pretreatment was realized. The overall efficiency of the treatment process for MOMW was up to 91% of CODremoval, in contrast with 33.2% of CODremoval for OMW. PMID:24489490

  12. A novel photocatalyst with ferromagnetic core used for the treatment of olive oil mill effluents from two-phase production process.

    PubMed

    Ochando-Pulido, Javier Miguel; Hodaifa, Gassan; Víctor-Ortega, María Dolores; Martínez-Ferez, Antonio

    2013-01-01

    Photocatalytic degradation of olive oil mill wastewater from two-phase continuous centrifugation process was studied. A novel photocatalyst with ferromagnetic properties was characterized and investigated. The degradation capacity of the photocatalytic process of olive oil washing wastewater (OMW) and mixture of olives and olive oil (1 v/v) washing wastewaters (MOMW) was demonstrated. At lab-scale, the %COD removal and residence time (τ) for MOMW and OMW were 58.4% (τ = 2 h) and 21.4% (τ = 3 h), respectively. On the other hand, at pilot scale, 23.4% COD(removal), 19.2% total phenols(removal), and 28.1% total suspended solids(removal) were registered at the end of the UV/TiO2 process for OMW, whereas 58.3% COD(removal), 27.5% total phenols(removal), and 25.0% total suspended solids(removal) for MOMW. Also, before the UV/TiO2 reaction, a pH-T flocculation operation as pretreatment was realized. The overall efficiency of the treatment process for MOMW was up to 91% of COD(removal), in contrast with 33.2% of COD(removal) for OMW.

  13. 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.

  14. Olives and olive oil in cancer prevention.

    PubMed

    Owen, R W; Haubner, R; Würtele, G; Hull, E; Spiegelhalder, B; Bartsch, H

    2004-08-01

    Epidemiologic studies conducted in the latter part of the twentieth century demonstrate fairly conclusively that the people of the Mediterranean basin enjoy a healthy lifestyle with decreased incidence of degenerative diseases. The data show that populations within Europe that consume the so-called 'Mediterranean diet' have lower incidences of major illnesses such as cancer and cardiovascular disease. Studies have suggested that the health-conferring benefits of the Mediterranean diet are due mainly to a high consumption of fibre, fish, fruits and vegetables. More recent research has focused on other important factors such as olives and olive oil. Obviously fibre (especially wholegrain-derived products), fruits and vegetables supply an important source of dietary antioxidants. What is the contribution from olives and olive oil? Apparently the potential is extremely high but epidemiologic studies rarely investigate consumption of these very important products in-depth, perhaps due to a lack of exact information on the types and amounts of antioxidants present. Recent studies have shown that olives and olive oil contain antioxidants in abundance. Olives (especially those that have not been subjected to the Spanish brining process) contain up to 16 g/kg typified by acteosides, hydroxytyrosol, tyrosol and phenyl propionic acids. Olive oil, especially extra virgin, contains smaller amounts of hydroxytyrosol and tyrosol, but also contains secoiridoids and lignans in abundance. Both olives and olive oil contain substantial amounts of other compounds deemed to be anticancer agents (e.g. squalene and terpenoids) as well as the peroxidation-resistant lipid oleic acid. It seems probable that olive and olive oil consumption in southern Europe represents an important contribution to the beneficial effects on health of the Mediterranean diet.

  15. Olive oil mill wastewaters before and after treatment: a critical review from the ecotoxicological point of view.

    PubMed

    Justino, Celine I L; Pereira, Ruth; Freitas, Ana C; Rocha-Santos, Teresa A P; Panteleitchouk, Teresa S L; Duarte, Armando C

    2012-03-01

    The olive oil mill wastewater (OMW) is a problematic and polluting effluent which may degrade the soil and water quality, with critical negative impacts on ecosystems functions and services provided. The main purpose of this review paper is presenting the state of the art of OMW treatments focusing on their efficiency to reduce OMW toxicity, and emphasizing the role of ecotoxicological tests on the evaluation of such efficiency before the up-scale of treatment methodologies being considered. In the majority of research works, the reduction of OMW toxicity is related to the degradation of phenolic compounds (considered as the main responsible for the toxic effects of OMW on seed germination, on bacteria, and on different species of soil and aquatic invertebrates) or the decrease of chemical oxygen demand content, which is not scientifically sound. Batteries of ecotoxicological tests are not applied before and after OMW treatments as they should be, thus leading to knowledge gaps in terms of accurate and real assessment of OMW toxicity. Although the toxicity of OMW is usually high, the evaluation of effects on sub-lethal endpoints, on individual and multispecies test systems, are currently lacking, and the real impacts yielded by its dilution, in freshwater trophic chains of receiving systems can not be assessed. As far as the terrestrial compartment is considered, ecotoxicological data available include tests only with plants and the evaluation of soil microbial parameters, reflecting concerns with the impacts on crops when using OMW for irrigation purposes. The evaluation of its ecotoxicity to other edaphic species were not performed giving rise to a completely lack of knowledge about the consequences of such practice on other soil functions. OMW production is a great environmental problem in Mediterranean countries; hence, engineers, chemists and ecotoxicologists should face this problem together to find an ecologically friend solution.

  16. Catalytic pyrolysis of olive mill wastewater sludge

    NASA Astrophysics Data System (ADS)

    Abdellaoui, Hamza

    From 2008 to 2013, an average of 2,821.4 kilotons/year of olive oil were produced around the world. The waste product of the olive mill industry consists of solid residue (pomace) and wastewater (OMW). Annually, around 30 million m3 of OMW are produced in the Mediterranean area, 700,000 m3 year?1 in Tunisia alone. OMW is an aqueous effluent characterized by an offensive smell and high organic matter content, including high molecular weight phenolic compounds and long-chain fatty acids. These compounds are highly toxic to micro-organisms and plants, which makes the OMW a serious threat to the environment if not managed properly. The OMW is disposed of in open air evaporation ponds. After evaporation of most of the water, OMWS is left in the bottom of the ponds. In this thesis, the effort has been made to evaluate the catalytic pyrolysis process as a technology to valorize the OMWS. The first section of this research showed that 41.12 wt. % of the OMWS is mostly lipids, which are a good source of energy. The second section proved that catalytic pyrolysis of the OMWS over red mud and HZSM-5 can produce green diesel, and 450 °C is the optimal reaction temperature to maximize the organic yields. The last section revealed that the HSF was behind the good fuel-like properties of the OMWS catalytic oils, whereas the SR hindered the bio-oil yields and quality.

  17. Olive mill wastewater treatment: an experimental study.

    PubMed

    Bettazzi, E; Morelli, M; Caffaz, S; Caretti, C; Azzari, E; Lubello, C

    2006-01-01

    Olive oil production, one of the main agro-industries in Mediterranean countries, generates significant amounts of olive mill wastewaters (OMWs), which represent a serious environmental problem, because of their high organic load, the acidic pH and the presence of recalcitrant and toxic substances such as phenolic and lipidic compounds (up to several grams per litre). In Italy, traditional disposal on the soil is the most common way to discharge OMWs. This work is aimed at investigating the efficiency and feasibility of AOPs and biological processes for OMW treatment. Trials have been carried out on wastewaters taken from one of the largest three-phase mills of Italy, located in Quarrata (Tuscany), as well as on synthetic solutions. Ozone and Fenton's reagents applied both on OMWs and on phenolic synthetic solutions guaranteed polyphenol removal efficiency up to 95%. Aerobic biological treatment was performed in a batch reactor filled with raw OMWs (pH = 4.5, T = 30 degrees C) without biomass inoculum. A biomass rich of fungi, developed after about 30 days, was able to biodegrade phenolic compounds reaching a removal efficiency of 70%. Pretreatment of OMWs by means of oxidation increased their biological treatability.

  18. 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

  19. Olive oil phenols and neuroprotection.

    PubMed

    Khalatbary, Ali Reza

    2013-11-01

    Olive oil is a rich source of phenolic components which have a wide variety of beneficial health effects in vitro, in vivo, and clinically. The beneficial effects of olive oil phenols attributed to a variety of biological activities including free radical scavenging/antioxidant actions, anti-inflammatory effects, anti-carcinogenic properties, and anti-microbial activities. On the other hand, olive oil phenols have been shown to be some of neuroprotective effects against cerebral ischemia, spinal cord injury, Huntington's disease, Alzheimer's diseases, multiple sclerosis, Parkinson's disease, aging, and peripheral neuropathy. This paper summarizes current knowledge on the mechanisms of neuroprotective effects of olive oil phenols.

  20. Environmental fate of the herbicide MCPA in agricultural soils amended with fresh and aged de-oiled two-phase olive mill waste.

    PubMed

    Peña, David; López-Piñeiro, Antonio; Albarrán, Ángel; Becerra, Daniel; Sánchez-Llerena, Javier

    2015-09-01

    Olive oil agrifood industry generates large amounts of waste whose recycling as organic amendment represents an alternative to their disposal. The impact of de-oiled two-phase olive mill waste (DW) on the fate of 4-chloro-2-methylphenoxyacetic acid (MCPA) in Mediterranean agricultural soils was evaluated. Furthermore, the effect of the transformation of organic matter from this waste under field conditions was assessed. Four Mediterranean agricultural soils were selected and amended in laboratory with fresh DW and field-aged DW (DW and ADW treatments, respectively). Adsorption capacity increased by factors between 1.18 and 3.59, for the DW-amended soils, and by factor of 4.93, for ADW-amended soil, with respect to unamended soils, when 5% amendment was applied. The DW amendment had inhibitory effect on dehydrogenase activity and slowed herbicide dissipation, whereas the opposite effect was observed in ADW treatments. In the field-amended soil, the amount of MCPA leached was significantly reduced from 56.9% for unamended soil to 15.9% at the 5% rate. However, leaching losses of MCPA increased in the laboratory-amended soils, because of their high water-soluble organic carbon values which could enhance MCPA mobility, especially in the acidic soils. Therefore, the application of DW as organic amendment in Mediterranean agricultural soils could be an important management strategy to reduce MCPA leaching, especially if the organic matter had been previously transformed by ageing processes.

  1. 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.

  2. Olive oil and cardiovascular health.

    PubMed

    Covas, María-Isabel; Konstantinidou, Valentini; Fitó, Montserrat

    2009-12-01

    The Mediterranean diet, in which olive oil is the primary source of fat, is associated with a low mortality for cardiovascular disease. Data concerning olive oil consumption and primary end points for cardiovascular disease are scarce. However, a large body of knowledge exists providing evidence of the benefits of olive oil consumption on secondary end points for the disease. Besides the classical benefits on the lipid profile provided by olive oil consumption compared with that of saturated fat, a broad spectrum of benefits on cardiovascular risk factors is now emerging associated with olive oil consumption. We review the state of the art concerning the knowledge of the most important biological and clinical effects related to olive oil and its minor components. The recent advances in human nutrigenomics associated with olive oil consumption will also be assessed. The wide range of benefits associated with olive oil consumption could contribute to explaining the low rate of cardiovascular mortality found in southern European-Mediterranean countries, in comparison with other westernized countries, despite a high prevalence of coronary heart disease risk factors.

  3. The use of near-infrared spectrometry in the olive oil industry.

    PubMed

    Armenta, S; Moros, J; Garrigues, S; de la Guardia, M

    2010-06-01

    The enormous possibilities offered by near-infrared (NIR) spectroscopy for the (on/in/at-line) quality control process of olive fruits, pastes, and oils are summarized throughout this paper. Special attention has been paid to the combination of NIR and chemometric treatments for the on-line analysis of olive fruits and also for the quality parameters evaluation on olive oils and pastes which can enhance the production of a high quality olive oil and the selection of olive fruit with superior properties. The implementation of NIR sensors in olive mills with successful results has also been reviewed and the commercial olive fruit and oil analyzers highlighted.

  4. Effect of microwave- and microwave-convection drying conditions on the total soluble phenolic content of 2-phase olive mill waste

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The California olive oil industry produces tons of 2-phase olive mill waste (2POMW) every year as a byproduct of the olive oil milling process. 2POMW is rich in health-promoting phenolic compounds, but it is greater than 60% moisture (wet basis) in its native form and thus expensive to store and tr...

  5. Centrifugation as a pre-treatment in olive mill wastewater processing (abstract)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  6. 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.

  7. 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

  8. Detoxification of olive mill wastewaters by Moroccan yeast isolates.

    PubMed

    Ben Sassi, A; Ouazzani, N; Walker, G M; Ibnsouda, S; El Mzibri, M; Boussaid, A

    2008-06-01

    A total of 105 yeast strains were isolated from Moroccan olive oil production plants and evaluated for their ability to grow in olive oil mill wastewaters (OMW). The 9 isolates that grew best on OMW were selected for further study to evaluate their effect on removal of organic pollutants and OMW phytotoxicity (barley seed germination test). The results showed that at least four yeast isolates effectively lowered the toxicity of this effluent in addition to providing very useful materials in terms of both yeast biomass (6 g/l DW) and an irrigation fluid. This group of yeast isolates significantly reduced the concentration of total phenols (44% removal) and Chemical Oxygen Demand, COD (63% removal). The best germination rate of 80% for undiluted OMW was obtained for strain Candida holstii that also increased the pH from 4.76 to 6.75. Principal component analysis of the results obtained for the best yeast strains confirmed the importance of COD and total phenol reduction along with increase of organic nitrogen and final pH for the improvement of germination rates and phytotoxic reduction. This study has highlighted the potential of indigenous yeasts in detoxification of olive mill wastewaters.

  9. Extraction of Oleic Acid from Moroccan Olive Mill Wastewater

    PubMed Central

    Elkacmi, Reda; Kamil, Noureddine; Bennajah, Mounir; Kitane, Said

    2016-01-01

    The production of olive oil in Morocco has recently grown considerably for its economic and nutritional importance favored by the country's climate. After the extraction of olive oil by pressing or centrifuging, the obtained liquid contains oil and vegetation water which is subsequently separated by decanting or centrifugation. Despite its treatment throughout the extraction process, this olive mill wastewater, OMW, still contains a very important oily residue, always regarded as a rejection. The separated oil from OMW can not be intended for food because of its high acidity of 3.397% which exceeds the international standard for human consumption defined by the standard of the Codex Alimentarius, proving its poor quality. This work gives value addition to what would normally be regarded as waste by the extraction of oleic acid as a high value product, using the technique of inclusion with urea for the elimination of saturated and unsaturated fatty acids through four successive crystallizations at 4°C and 20°C to have a final phase with oleic acid purity of 95.49%, as a biodegradable soap and a high quality glycerin will be produced by the reaction of saponification and transesterification. PMID:26933663

  10. 75 FR 22363 - United States Standards for Grades of Olive Oil and Olive-Pomace Oil

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-04-28

    ... Agricultural Marketing Service United States Standards for Grades of Olive Oil and Olive-Pomace Oil AGENCY: Agricultural Marketing Service, USDA. ACTION: Notice. SUMMARY: The Agricultural Marketing Service (AMS) of the... marketplace, provide definitions for olive oil and olive-pomace oil, promote truth in labeling, and provide...

  11. Effect of the organic loading rate on the production of polyhydroxyalkanoates in a multi-stage process aimed at the valorization of olive oil mill wastewater.

    PubMed

    Campanari, Sabrina; e Silva, Francisca A; Bertin, Lorenzo; Villano, Marianna; Majone, Mauro

    2014-11-01

    Mixed microbial culture polyhydroxyalkanoates (PHA) production has been investigated by using olive oil mill wastewater (OMW) as no-cost feedstock in a multi-stage process, also involving phenols removal and recovery. The selection of PHA-storing microorganisms occurred in a sequencing batch reactor (SBR), fed with dephenolized and fermented OMW and operated at different organic loading rates (OLR), ranging from 2.40 to 8.40gCOD/Ld. The optimal operating condition was observed at an OLR of 4.70gCOD/Ld, which showed the highest values of storage rate and yield (339±48mgCOD/gCODh and 0.56±0.05 COD/COD, respectively). The OLR applied to the SBR largely affected the performance of the PHA-accumulating reactor, which was fed through multiple pulsed additions of pretreated OMW. From an overall mass balance, involving all the stages of the process, an abatement of about 85% of the OMW initial COD (chemical oxygen demand) was estimated whereas the conversion of the influent COD into PHA was about 10% (or 22% by taking into account only the COD contained in the pretreated OMW, which is directly fed to the PHA production stages). Overall, polymer volumetric productivity (calculated from the combination of both the SBR and the accumulation reactor) accounted for 1.50gPHA/Ld.

  12. The combination of coagulation, acid cracking and Fenton-like processes for olive oil mill wastewater treatment: phytotoxicity reduction and biodegradability augmentation.

    PubMed

    Yazdanbakhsh, Ahmadreza; Mehdipour, Fayyaz; Eslami, Akbar; Maleksari, Hajar Sharifi; Ghanbari, Farshid

    2015-01-01

    Olive oil mill wastewater (OOMW) is one of the most important industrial wastewaters in the world due to high organic load and phenolic compounds. In this study, an integration of three processes including coagulation, acid cracking and Fenton-like was evaluated to treat OOMW. The performance of alum, ferric chloride and polyaluminum chloride was studied as coagulants. Among coagulants, ferric chloride showed the best results in comparison with the others. Coagulation process with FeCl3 removed 91.2% chemical oxygen demand (COD), 91.3% phenol, 98.9% total suspended solids and 99.2% turbidity at condition of pH = 6 and 3,000 mg/L coagulant dosage. Acid cracking process following the coagulation process with ferric chloride could slightly degrade organic compounds and provided suitable condition for the next process. Fenton-like process with zero valent iron (ZVI) was applied after coagulation and acid cracking. The optimal removal efficiency was achieved by Fenton-like process which was accomplished in condition of 7 g/L ZVI, 1,000 mg/L H2O2 and 180 min reaction time. The biodegradability of final effluent of this integration was improved significantly and biochemical oxygen demand5/COD value increased from 0.14 to 0.83. The results of germination tests revealed that phytotoxicity of the final effluent decreased.

  13. Olive-oil mill wastewater transport under unsaturated and saturated laboratory conditions using the geoelectrical resistivity tomography method and the FEFLOW model

    NASA Astrophysics Data System (ADS)

    Seferou, P.; Soupios, P.; Kourgialas, N. N.; Dokou, Z.; Karatzas, G. P.; Candasayar, E.; Papadopoulos, N.; Dimitriou, V.; Sarris, A.; Sauter, M.

    2013-09-01

    An integrated approach for monitoring the vertical transport of a solute into the subsurface by using a geophysical method and a simulation model is proposed and evaluated. A medium-scale (1 m3) laboratory tank experiment was constructed to represent a real subsurface system, where an olive-oil mill wastewater (OOMW) spill might occur. High-resolution cross-hole electrical resistivity tomography (ERT) was performed to monitor the OOMW transport. Time-lapse ERT images defined the spatial geometry of the interface between the contaminated and uncontaminated soil into the unsaturated and saturated zones. Knowing the subsurface characteristics, the finite element flow and transport model FEFLOW was used for simulating the contaminant movement, utilizing the ERT results as a surrogate for concentration measurements for the calibration process. A statistical analysis of the ERT measurements and the corresponding transport model results for various time steps showed a good agreement between them. In addition, a sensitivity analysis of the most important parameters of the simulation model (unsaturated flow, saturated flow and transport) was performed. This laboratory-scale study emphasizes that the combined use of geophysical and transport-modeling approaches can be useful for small-scale field applications where contaminant concentration measurements are scarce, provided that its transferability from laboratory to field conditions is investigated thoroughly.

  14. Pesticide residues in olive oil.

    PubMed

    Lentza-Rizos, C; Avramides, E J

    1995-01-01

    The attacks of pests and diseases and the presence of weeds make it necessary to apply pesticides to olive trees to ensure crop protection. Residues of these compounds may remain and contaminate the oil produced. For the analysis of pesticide residues in olive oil, the most common methods are multiresidue methods for fatty substrates, based on partitioning between hexane or light petroleum and acetonitrile. Recently, other methods have been applied, such as ready-to-use, disposable minicolumns or direct injection of oil into a capillary gas chromatograph equipped with a precolumn with an oil recovery tank. Although several pesticides are registered in oil-producing countries for use on olive trees, available literature on the level and fate of residues is very limited. However, it is clear that fat-soluble pesticides tend to concentrate in the oil, both after full coverage and bait spraying, and their use close to harvest should therefore be avoided. Because it is sometimes necessary to use such pesticides late in autumn because of their effectiveness in cases of severe attack, residue trials should be carried out to determine the residue concentration in oil and to set a reasonable preharvest safety interval. Data produced by such trials would permit the establishment of MRLs (tolerances) in olive oil to cover cases where the residues, although relatively high, are not of toxicological significance for consumers (risk assessment). Such is the case with corn oil and the fat-soluble insecticide methyl pirimiphos, registered in the U.S. for use on corn. The U.S. EPA tolerance for methyl pirimiphos in corn is 8 mg/kg, whereas it is 11 times higher (88 mg/kg) for corn oil because it is known to concentrate in the oil. Similar provisions for olive oil, based on data from residue trials according to Good Agricultural Practice, the long-term toxicity of each pesticide as expressed by its ADI for man, and olive oil consumption patterns, would facilitate international trade

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. Phenolic removal in a model olive oil mill wastewater using Pleurotus ostreatus in bioreactor cultures and biological evaluation of the process.

    PubMed

    Aggelis, G; Iconomou, D; Christou, M; Bokas, D; Kotzailias, S; Christou, G; Tsagou, V; Papanikolaou, S

    2003-09-01

    Pleurotus ostreatus grown in bioreactor batch cultures in a model phenolic wastewater (diluted and sterilized olive oil mill wastewater-OMW), caused significant phenolic removal. Laccase, the sole ligninolytic enzyme detected in the growth environment, was produced during primary metabolic growth. The bioprocess was simulated with the aid of a mathematical model and the parameters of growth were determined. When the fungal biomass was increased in the reactor (during repeated batch experiments) the rate of reducing sugars consumption progressively increased, but a phenolic fraction seemed of being strongly resistant to oxidation. The toxicity of OMW against the seeds of Lepidium sativum and the marine Branchiopoda Artemia sp. was significantly decreased after biotreatment. On the contrary, the toxicity against the freshwater Branchiopoda Daphnia magna was not affected by the treatment, whereas on the soil and freshwater sediments Ostracoda Heterocypris incongruens was slightly decreased. Both treated and untreated OMWs, used as water for irrigation of lettuce and tomato plants, did not significantly affect the uptake of several nutrients by the cultivated plants, but resulted in a decrease in the plant yields, which was minimized when high OMW dilutions were used. As a conclusion, P. ostreatus is able to reduce phenolic content and toxicity of sterilized OMW, in bioreactor cultures. However, high OMW dilutions should be used, and/or additional treatment should be applied before use of the OMW in the environment, e.g. as water for irrigation. Further research should be done in order to transfer this technology under industrial conditions (e.g. by using unsterilized OMW).

  20. 4-Hydroxyphenylacetic acid oxidation in sulfate and real olive oil mill wastewater by electrochemical advanced processes with a boron-doped diamond anode.

    PubMed

    Flores, Nelly; Cabot, Pere Lluís; Centellas, Francesc; Garrido, José Antonio; Rodríguez, Rosa María; Brillas, Enric; Sirés, Ignasi

    2017-01-05

    The degradation of 4-hydroxyphenylacetic acid, a ubiquitous component of olive oil mill wastewater (OOMW), has been studied by anodic oxidation with electrogenerated H2O2 (AO-H2O2), electro-Fenton (EF) and photoelectro-Fenton (PEF). Experiments were performed in either a 0.050M Na2SO4 solution or a real OOMW at pH 3.0, using a cell with a boron-doped diamond (BDD) anode and an air-diffusion cathode for H2O2 generation. Hydroxyl radicals formed at the BDD surface from water oxidation in all processes and/or in the bulk from Fenton's reaction between added Fe(2+) and generated H2O2 in EF and PEF were the main oxidants. In both matrices, the oxidation ability of the processes increased in the order AO-H2O2

  1. Does wastewater from olive mills induce toxicity and water repellency in soil?

    NASA Astrophysics Data System (ADS)

    Peikert, B.; Bandow, N.; Schaumann, G. E.

    2012-04-01

    Olive oil mill wastewater is the effluent generated by the olive oil extraction process. It is the main waste product of this industry mainly being produced in the Mediterranean Basin. Because proper treatment options are rare it is often disposed into the environment, e.g. fields or wadies. Due to its high concentration of fatty acids and phytotoxic phenolic compounds and its high chemical and biological oxygen demand, olive oil mill wastewater becomes a serious environmental problem. In this screening study we investigated long-term effects of olive oil mill wastewater application on soil properties in several locations in the West Bank and Israel. We determined wettability via water drop penetration time and the contact angle as well as general soil properties including pH, EC, carbon content, and we conducted thermogravimetrical analyses in order to characterize the impact of the waste water on the quality of soil organic matter. Our results show that application of olive oil mill wastewater has various effects. We determined contact angles between 110 and 120° and water drop penetration times up to 1367 s indicating significant reduction in wettability. Furthermore, soil carbon and nitrogen content and water extractable organic matter increased as well as electric conductivity, which could be pointed out as a fertilizing effect. In contrast soil pH was significantly reduced. Conducting thermal analyses we observed an increase in the labile and refractory carbon fraction. Probably first one is responsible for induced water repellency. As a consequence the reduced wettability negatively affects soil quality. It would therefore be promising to minimize the hydrophobizing impacts without losing fertilizing effects of the olive oil mill wastewater.

  2. Effect of Olive-mill Waste Addition to Soil on Sorption, Persistence, and Leaching of the Herbicide Fluometuron

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Organic amendment addition to agricultural soils is an agronomic practice that can greatly affect the behavior of pesticides. Olive-mill waste (OMW) is an organic residue generated in great amounts in olive oil producing countries, and its addition to agricultural soils has been proposed as an alter...

  3. [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.

  4. Detection of olive oil mill waste (OOMW) disposal areas using high resolution GeoEye's OrbView-3 and Google Earth images

    NASA Astrophysics Data System (ADS)

    Agapiou, Athos; Papadopoulos, Nikos; Sarris, Apostolos

    2016-01-01

    The olive oil industry is considered to be as one of the driving sectors of the agricultural economy of the Mediterranean basin. The extraction of olive oil generates huge quantities of wastes that may have a great impact on land and water environments due to high concentrations in phenolic compounds that could cause ophytotoxicity. This paper aims to examine the potential use of freely distributed satellite images for the detection of olive oil mil waste (OOMW) areas in the island of Crete through the use of two cases studies. In the first case study an archive GeoEye OrbView-3 image was used to detect OOMW areas using the Spectral Angle Mapper detection algorithm and other geometric and topographic parameters. In the second case study, Google Earth images were examined through different classification algorithms at different scales. The overall results demonstrate that remote sensing techniques can be used as an alternative to field observations so as to detect and monitor OOMW areas Furthermore, freely distributed RGB images from digital globes (such as Google Earth) can be sufficiently and effectively used for this purpose.

  5. Klebsiella sp. strain C2A isolated from olive oil mill waste is able to tolerate and degrade tannic acid in very high concentrations.

    PubMed

    Pepi, Milva; Cappelli, Serena; Hachicho, Nancy; Perra, Guido; Renzi, Monia; Tarabelli, Alessandro; Altieri, Roberto; Esposito, Alessandro; Focardi, Silvano E; Heipieper, Hermann J

    2013-06-01

    Four bacterial strains capable of growing in the presence of tannic acid as sole carbon and energy source were isolated from olive mill waste mixtures. 16S rRNA gene sequencing assigned them to the genus Klebsiella. The most efficient strain, Klebsiella sp. strain C2A, was able to degrade 3.5 g L(-1) tannic acid within 35 h with synthesizing gallic acid as main product. The capability of Klebsiella sp. strain C2A to produce tannase was evidenced at high concentrations of tannic acid up to 50 g L(-1) . The bacteria adapted to the toxicity of tannic acids by an increase in the membrane lipid fatty acids degree of saturation, especially in the presence of concentrations higher than 20 g L(-1) . The highly tolerant and adaptable bacterial strain characterized in this study could be used in bioremediation processes of wastes rich in polyphenols such as those derived from olive mills, winery or tanneries.

  6. Hydrothermal carbonization of olive mill wastewater.

    PubMed

    Poerschmann, J; Baskyr, I; Weiner, B; Koehler, R; Wedwitschka, H; Kopinke, F-D

    2013-04-01

    Hydrothermal carbonization (HTC) is an emerging technology to treat wet biomasses aimed at producing a biochar material. Herein, olive mill wastewater (OMW) was subjected to HTC. Mass balance considerations provide evidence that the yield of biochar is low (~30%, w/w), which is associated with a low fraction of carbohydrates in OMW. The combination of different preparation schemes, pre-chromatographic derivatization reactions and GC/MS analysis for the analysis of organic compounds in aqueous HTC-solutions allowed to identify and quantify a wide array of analytes which belong either to intrinsic constituents of OMW or to characteristic HTC-breakdown products. Biophenols, such as hydroxyl-tyrosol (OH-Tyr), tyrosol (Tyr) account for the most abundant members of the first group. Most abundant breakdown products include phenol and benzenediols as well as short-chain organic acids. Secoiridoids, such as decarbomethoxy ligostride aglycon and decarbomethoxy oleuropein aglycon, all of them being typical components of OMW, are less abundant in HTC-solutions.

  7. Chlorophylls in olive and in olive oil: chemistry and occurrences.

    PubMed

    Giuliani, Angela; Cerretani, Lorenzo; Cichelli, Angelo

    2011-08-01

    The chlorophylls are responsible for the characteristic green color of the olive fruits and their products. Virgin olive oil (VOO) is obtained from processing olives only by mechanical and physical means under conditions ensuring that the natural characteristics of the fruit composition are maintained as far as possible. In terms of the total chlorophyll content of oil, the extraction process entails a loss of chlorophyll of up to 80%. Many factors, both agronomical and technological, can affect the presence of green pigments in VOO. The analysis of green pigments in olives and/or oil requires an initial phase of extraction of these compounds from the solid and fluid matrix, followed by the selective separation and subsequent identification of the different components of the chlorophyll fraction. The aim of this review article is to summarize and critically analyze the available information about chlorophylls in VOO.

  8. Combination of Fenton oxidation and composting for the treatment of the olive solid residue and the olive mile wastewater from the olive oil industry in Cyprus.

    PubMed

    Zorpas, Antonis A; Costa, Costa N

    2010-10-01

    Co-composting of olive oil solid residue (OOSR) and treated wastewaters (with Fenton) from the olive oil production process has been studied as an alternative method for the treatment of wastewater containing high organic and toxic pollutants in small olive oil industry in Cyprus. The experimental results indicated that the olive mill wastewater (OMW) is detoxified at the end of Fenton Process and the COD is reduced up to 70%. The final co-composted material of OOSR with the treated olive mile wastewater (TOMW) is presented with optimum characteristics and is suitable for agricultural purpose. The final product coming out from an in-Vessel reactor seems to mature faster than the product from the windrow system and is presented with a better soil conditioner.

  9. Detection of plant oil DNA using high resolution melting (HRM) post PCR analysis: a tool for disclosure of olive oil adulteration.

    PubMed

    Vietina, Michelangelo; Agrimonti, Caterina; Marmiroli, Nelson

    2013-12-15

    Extra virgin olive oil is frequently subjected to adulterations with addition of oils obtained from plants other than olive. DNA analysis is a fast and economic tool to identify plant components in oils. Extraction and amplification of DNA by PCR was tested in olives, in milled seeds and in oils, to investigate its use in olive oil traceability. DNA was extracted from different oils made of hazelnut, maize, sunflower, peanut, sesame, soybean, rice and pumpkin. Comparing the DNA melting profiles in reference plant materials and in the oils, it was possible to identify any plant components in oils and mixtures of oils. Real-Time PCR (RT-PCR) platform has been added of the new methodology of high resolution melting (HRM), both were used to analyse olive oils mixed with different percentage of other oils. Results showed HRM a cost effective method for efficient detection of adulterations in olive oils.

  10. 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.

  11. Effects of enrichment of refined olive oil with phenolic compounds from olive leaves.

    PubMed

    Paiva-Martins, Fatima; Correia, Rui; Félix, Susana; Ferreira, Pedro; Gordon, Michael H

    2007-05-16

    The possibility of preparing olive oil, with the same nutritional value and stability characteristics found in virgin olive oil, by the enrichment of refined olive oil with olive leaf polyphenols was studied. To obtain antioxidant phenols similar to those found in virgin olive oil, these components were extracted from the leaves of several olive cultivars from the Northern region of Portugal, namely, Carrasca, Ripa, Negruche, Cordovil, Verdeal, Madural, and Bical cultivars, under several conditions. The concentration of a leaf extract required for addition to refined olive oil to obtain the same stability as virgin olive oil was determined. The extract from 1 kg of leaves was sufficient to fortify 50-320 L of refined olive oil to a similar stability as a virgin olive oil sample depending on the metal concentration of the oil, cultivar, and time of the year when the leaves were picked.

  12. 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

  13. Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil.

    PubMed

    García-Rodríguez, Rosa; Romero-Segura, Carmen; Sanz, Carlos; Pérez, Ana G

    2015-03-15

    The effect of modifying polyphenol oxidase (PPO) and peroxidase (POX) activity during the extraction of virgin olive oil has been assessed in terms of its influence on the phenolic profile of the oil produced. These enzymes were modified by adding exogenous enzyme or specific inhibitors during the milling and subsequent kneading step, studying the effect on specific phenolic compounds in the oils. PPO is the main enzyme involved in phenolic oxidation at the milling step whereas POX activity seems to be the main influence during the kneading step. The data obtained suggest it is possible to increase the nutritional and organoleptic quality of virgin olive oil by inhibiting these enzymes during olive fruit processing. Treatment with the PPO inhibitor tropolone produced a twofold increase in the phenolic fraction, which would therefore seem to be an interesting strategy to improve the nutritional and organoleptic properties of virgin olive oil.

  14. Biological properties of olive oil phytochemicals.

    PubMed

    Visioli, Francesco; Galli, Claudio

    2002-01-01

    Olive oil is the principal source of fat in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Extra-virgin olive oil contains a considerable amount of phenolic compounds, for example, hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. Evidence is accumulating to demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo; also, they exert other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet.

  15. Detoxification of olive mill wastewater using superabsorbent polymers.

    PubMed

    Davies, L C; Novais, J M; Martins-Dias, S

    2004-01-01

    The detoxification of agro-industrial effluents using superabsorbent polymers is a new and innovative process. Olive mill wastewater constitutes a major environmental problem in Mediterranean countries due to the large volumes generated, the seasonality of the industry, and the high content of polyphenols and organic matter. The application of superabsorbent polymers allows olive mill wastewater to be used as a fertilizer, as it is immobilized, increasing the biological activity that decreases its phytotoxicity, thus making its water, organic matter and mineral content usable for plant nutrition. Various parameters that characterise olive mill wastewater were evaluated after absorption in 2 different superabsorbent polymers (SAP1 and SAP2). The organic matter was equally distributed in both phases, while there was a concentration of protein and sodium in solution. The K:Na ratio decreased from 70:1 to 2:1. The polyphenol desorption from the gel into solution was found to follow Fick's law. The mass transfer coefficients were 0.147 min(-1) and 0.0085 min(-1) for SAP1 and SAP2, respectively. Phytotoxicity tests were carried out with SAP2. Olive mill wastewater in SAP2 with polyphenol concentrations up to 200 mg l(-1) revealed no phytotoxicity, and even stimulated Lepidium sativum growth, while olive mill wastewater without superabsorbent polymer revealed growth inhibition for all concentrations tested. Caffeic acid degradation by the immobilised biomass followed zero order kinetics. Degradation constants of 0.087 mg l(-1) min(-1) gSAP2(-1) and 1.156 mg l(-1) min(-1) gSAP2(-1) were found. Fungi that developed in the plant growth medium were identified as Aspergillus sp. and Penicillium sp.

  16. New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils.

    PubMed

    Cecchi, Lorenzo; Innocenti, Marzia; Melani, Fabrizio; Migliorini, Marzia; Conte, Lanfranco; Mulinacci, Nadia

    2017-03-15

    Herein we describe the influence of olive oil refining processes on the lignan profile. The detection of new isobaric lignans is suggested to reveal frauds in commercial extra-Virgin Olive Oils. We analyzed five commercial olive oils by HPLC-DAD-TOF/MS to evaluate their lignan content and detected, for the first time, some isobaric forms of natural (+)-pinoresinol and (+)-1-acetoxypinoresinol. Then we analyzed partially and fully-refined oils from Italy, Tunisia and Spain. The isobaric forms occur only during the bleaching step of the refining process and remain unaltered after the final deodorizing step. Molecular dynamic simulation helped to identify the most probable chemical structures corresponding to these new isobars with data in agreement with the chromatographic findings. The total lignan amounts in commercial olive oils was close to 2mg/L. Detection of these new lignans can be used as marker of undeclared refining procedures in commercial extra-virgin and/or Virgin Olive Oils.

  17. 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.

  18. Olive oil pilot-production assisted by pulsed electric field: impact on extraction yield, chemical parameters and sensory properties.

    PubMed

    Puértolas, Eduardo; Martínez de Marañón, Iñigo

    2015-01-15

    The impact of the use of pulsed electric field (PEF) technology on Arroniz olive oil production in terms of extraction yield and chemical and sensory quality has been studied at pilot scale in an industrial oil mill. The application of a PEF treatment (2 kV/cm; 11.25 kJ/kg) to the olive paste significantly increased the extraction yield by 13.3%, with respect to a control. Furthermore, olive oil obtained by PEF showed total phenolic content, total phytosterols and total tocopherols significantly higher than control (11.5%, 9.9% and 15.0%, respectively). The use of PEF had no negative effects on general chemical and sensory characteristics of the olive oil, maintaining the highest quality according to EU legal standards (EVOO; extra virgin olive oil). Therefore, PEF could be an appropriate technology to improve olive oil yield and produce EVOO enriched in human-health-related compounds, such as polyphenols, phytosterols and tocopherols.

  19. 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.

  20. 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

  1. Pilot scale nanofiltration treatment of olive mill wastewater: a technical and economical evaluation.

    PubMed

    Sanches, S; Fraga, M C; Silva, N A; Nunes, P; Crespo, J G; Pereira, V J

    2017-02-01

    The treatment of large volumes of olive mill wastewater is presently a challenge. This study reports the technical and economical feasibility of a sequential treatment of olive mill wastewater comprising a dissolved air flotation pre-treatment and nanofiltration. Different pilot nanofiltration assays were conducted in a concentration mode up to different volume reduction factors (29, 45, 58, and 81). Data attained demonstrated that nanofiltration can be operated at considerably high volume reduction factors and still be effective towards the removal of several components. A flux decline of approximately 50% was observed at the highest volume reduction factor, mainly due to increase of the osmotic pressure. Considerably high rejections were obtained across all experiments for total suspended solids (83 to >99%), total organic carbon (64 to 99%), chemical oxygen demand (53 to 77%), and oil and grease (67 to >82%). Treated water was in compliance with European legal limits for discharge regarding total suspended solids and oil and grease. The potential recovery of phenolic compounds was evaluated and found not relevant. It was demonstrated that nanofiltration is economically feasible, involving operation costs of approximately 2.56-3.08 €/m(3), depending on the working plan schedule and volume reduction factor, and requiring a footprint of approximately 52 m(2) to treat 1000 m(3) of olive mill wastewater.

  2. Effect of preprocessing olive storage conditions on virgin olive oil quality and composition.

    PubMed

    Inarejos-García, Antonio M; Gómez-Rico, Aurora; Desamparados Salvador, M; Fregapane, Giuseppe

    2010-04-28

    The quality of virgin olive oil (VOO) is intimately related to the characteristics and composition of the olive fruit at the moment of its milling. In this study, the determination of suitable olive storage conditions and feasibility of using this preprocessing operation to modulate the sensory taste of VOO are reported. Several olive batches were stored in different conditions (from monolayer up to 60 cm thickness, at 20 and 10 degrees C) for a period of up to three weeks, and the quality and composition of minor constituents, mainly phenols and volatiles, in the corresponding VOO were monitored. Cornicabra cultivar VOO obtained from drupes stored for 5 or 8 days at 20 or 10 degrees C, respectively, retained the "extra virgin" category, according to chemical quality indices, since only small increases in free acidity and peroxide values were observed, and the bitter index of this monovarietal oil was reduced by 30-40%. Storage under monolayer conditions at 10 degrees C for up to two weeks is also feasible because "off-odor" development was delayed, a 50% reduction in bitterness was obtained, and the overall good quality of the final product was preserved.

  3. Olive oil biophenols and women's health.

    PubMed

    Fistonić, Ivan; Situm, Mirna; Bulat, Vedrana; Harapin, Mario; Fistonić, Nikola; Verbanac, Donatella

    2012-02-01

    Olea europea, the olive tree, is an ancient tree that originates from the Mediterranean environment of Asia Minor. The edible olive fruit is also used for its oil, gained by the process of pressing, a nutrient with proven beneficial effects. Virgin olive oil is the natural juice of the olive fruit, which plays a major role in the healthy Mediterranean diet. The source of its health effects are the biophenols and squalenes (oleocanthal, tyrosol, hydroxytyrosol, oleuropein) it contains. They provide an exceptional antioxidative activity, removing harmful compounds from the body. Oxidants are essential in the genesis of many diseases and conditions, such as cardiovascular disorders, cancer, osteoporosis, Alzheimer disease, and premenstrual syndrome. Oleic acid, an unsaturated fatty acid, has demonstrated a significant effect in the prevention of malignant diseases such as colon cancer and breast cancer. Biophenols from olive oil successfully suppress the synthesis of LDL, a protein that is crucial in the development of cardiovascular disease, by reducing blood pressure and the development of atherosclerotic plaques. In addition, there is strong evidence of the antimicrobic effect of the biphenols from olive oil that successfully destroy colonies of microorganisms which may cause respiratory tract, intestinal, and genital tract infections.

  4. Olive Oil and the Hallmarks of Aging.

    PubMed

    Fernández del Río, Lucía; Gutiérrez-Casado, Elena; Varela-López, Alfonso; Villalba, José M

    2016-01-29

    Aging is a multifactorial and tissue-specific process involving diverse alterations regarded as the "hallmarks of aging", which include genomic instability, telomere attrition, epigenetic alterations, loss of proteostasis, deregulated nutrient sensing, mitochondrial dysfunction, cellular senescence, stem cell exhaustion and altered intracellular communication. Virtually all these hallmarks are targeted by dietary olive oil, particularly by virgin olive oil, since many of its beneficial effects can be accounted not only for the monounsaturated nature of its predominant fatty acid (oleic acid), but also for the bioactivity of its minor compounds, which can act on cells though both direct and indirect mechanisms due to their ability to modulate gene expression. Among the minor constituents of virgin olive oil, secoiridoids stand out for their capacity to modulate many pathways that are relevant for the aging process. Attenuation of aging-related alterations by olive oil or its minor compounds has been observed in cellular, animal and human models. How olive oil targets the hallmarks of aging could explain the improvement of health, reduced risk of aging-associated diseases, and increased longevity which have been associated with consumption of a typical Mediterranean diet containing this edible oil as the predominant fat source.

  5. Improving the geotechnical properties of expansive soils by mixture with olive mill wastewater

    NASA Astrophysics Data System (ADS)

    Ureña, C.; Azañón, J. M.; Corpas, F.; Nieto, F.; León-Buendía, C.

    2012-04-01

    In Southern Spain, Olive grove is an artificial forest which has a surface of 18.000 km2, representing more than 25% of olive oil world production. During the manufacturing process of this oil, different types of residues are generated. The most important is a biomass called olive mill wastewater. It is a dark colored liquid which can not be directly poured onto natural watercourses. On the one hand, part of this biomass is burnt to produce electrical energy or treated to make a bio-diesel. On the other hand, we propose the use of olive mill wastewater as a stabilization agent for expansive clayey soils. Using raw biomass as a stabilization agent two objectives are achieved: adding value to biomass and reducing the problems of expansive soils. Moreover, an important reduction of economic costs can take place. A pure bentonite clay was chosen as a sample of original expansive soil. It is abundant in Southern Spain and its main component is Na-Montmorillonite. Bentonite is very susceptible to changes in the environmental available moisture and very unsuitable for its use in civil engineering due to its low bearing capacity, high plasticity and volume changes. Several dosages (5%, 10%, 15%) of olive mill wastewater were added to the original sample of bentonite. To study eventual improvements in the mechanical properties of soil, Proctor, Atterberg Limits, California Bearing Ratio, Swelling Pressure and X-Ray Diffraction tests were carried out, following Spanish standards UNE by AENOR. Both geotechnical and mineralogical characterizations were developed at two different curing times: 15 and 30 days. The Plasticity Index (PI) of the original bentonite soil was 251 (High Plasticity). The addition of 15% of olive mill wastewater yielded reductions of PI similar to those produced by the addition of 5% of Portland cement. The California Bearing Ratio (CBR) values increased slightly after the treatment with biomass leading to very similar values to those obtained after the

  6. Mediterranean Diet Plus Olive Oil a Boost to Heart Health?

    MedlinePlus

    ... gov/news/fullstory_163557.html Mediterranean Diet Plus Olive Oil a Boost to Heart Health? It enhances ... HealthDay News) -- A Mediterranean diet high in virgin olive oil may boost the protective effects of "good" ...

  7. Microbiological activity in stored olive oil.

    PubMed

    Ciafardini, G; Zullo, B A

    2002-05-05

    The disappearance of the bitter taste of newly produced olive oil during storage is due to the enzymatic hydrolysis of the bitter-tasting secoiridoid compound known as oleuropein. Current knowledge attributes the enzymatic hydrolysis of the oleuropein to the beta-glucosidase present in the olives. The present study, however, has demonstrated for the first time that oleuropein present in olive oil can be hydrolysed by beta-glucosidase from the yeasts Saccharomyces cerevisiae and Candida wickerhamii. The enzymatic analyses carried out directly on the untreated olive oil and on sterilized olive oil inoculated with the above-mentioned yeasts proved the beta-glucosidase activity through the hydrolysis of both the synthetic substrate p-nitrophenyl-beta-D-glucopyranoside (PNPG) and the oleuropein. The absence of lipases in the isolated S. cerevisiae and C. wickerhamii examined lead us to believe that the yeasts contribute in a positive way towards the improvement of the organological quality of the oil without altering the composition of the triglycerides.

  8. [Olive oil, immune system and infection].

    PubMed

    Puertollano, M A; Puertollano, E; Alvarez de Cienfuegos, G; de Pablo Martínez, Manuel Antonio

    2010-01-01

    Polyunsaturated fatty acids contribute to the suppression of immune system functions. For this reason, n-3 polyunsaturated fatty acids have been applied in the resolution of inflammatory disorders. Although the inhibition of several immune functions promotes beneficial effects on the human health, this state may lead to a significant reduction of immune protection against infectious microorganisms (viruses, bacteria, fungi and parasites). Nevertheless, less attention has been paid to the action of olive oil in immunonutrition. Olive oil, a main constituent of the Mediterranean diet, is capable of modulating several immune functions, but it does not reduce host immune resistance to infectious microorganisms. Based on these criteria, we corroborate that olive oil administration may exert beneficial effects on the human health and especially on immune system, because it contributes to the reduction of typical inflammatory activity observed in patients suffering from autoimmune disorders, but without exacerbating the susceptibility to pathogen agents. The administration of olive oil in lipid emulsions may exert beneficial effects on the health and particularly on the immune system of immunocompromised patients. Therefore, this fact acquires a crucial importance in clinical nutrition. This review contributes to clarify the interaction between the administration of diets containing olive oil and immune system, as well as to determine the effect promoted by this essential component of Mediterranean diet in the immunomodulation against an infectious agent.

  9. Effects of olive oil wastes on river basins and an oligotrophic coastal marine ecosystem: a case study in Greece.

    PubMed

    Pavlidou, A; Anastasopoulou, E; Dassenakis, M; Hatzianestis, I; Paraskevopoulou, V; Simboura, N; Rousselaki, E; Drakopoulou, P

    2014-11-01

    This work aims to contribute to the knowledge of the impacts of olive oil waste discharge to freshwater and oligotrophic marine environments, since the ecological impact of olive oil wastes in riverine and coastal marine ecosystems, which are the final repositories of the pollutants, is a great environmental problem on a global scale, mostly concerning all the Mediterranean countries with olive oil production. Messinia, in southwestern Greece, is one of the greatest olive oil production areas in Europe. During the last decade around 1.4×10(6)tons of olive oil mill wastewater has been disposed in the rivers of Messinia and finally entered the marine ecosystem of Messiniakos gulf. The pollution from olive oil mill wastewater in the main rivers of Messinia and the oligotrophic coastal zone of Messiniakos gulf and its effects on marine organisms were evaluated, before, during and after the olive oil production period. Elevated amounts of phenols (36.2-178 mg L(-1)) and high concentrations of ammonium (7.29-18.9 mmol L(-1)) and inorganic phosphorus (0.5-7.48 mmol L(-1)) were measured in small streams where the liquid disposals from several olive oil industries were gathered before their discharge in the major rivers of Messinia. The large number of olive oil units has downgraded the riverine and marine ecosystems during the productive period and a period more than five months is needed for the recovery of the ecosystem. Statistical analysis showed that the enrichment of freshwater and the coastal zone of Messiniakos gulf in ammonia, nitrite, phenols, total organic carbon, copper, manganese and nickel was directly correlated with the wastes from olive oil. Toxicity tests using 24h LC50 Palaemonidae shrimp confirm that olive mill wastewater possesses very high toxicity in the aquatic environment.

  10. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening.

    PubMed

    Köseoğlu, Oya; Sevim, Didar; Kadiroğlu, Pınar

    2016-12-01

    The aim of this study was to discriminate the extra virgin olive oils (EVOO) based on quality characteristics, chemical composition and antioxidant activity according to ripening stages of olives. Two different olive varieties (Memecik and Gemlik) were obtained at different stages of ripening based on skin color (green, purple and black). Quality properties of olive oils; free fatty acidity, peroxide value, K232 and K270, purity properties; fatty acid and triacylglycerol (TAG) composition and antioxidant compounds like total phenol, carotenoid and chlorophyll content and antioxidant activity (oxidative stability, ABTS radical scavenging activity) analyses were performed. Higher amount of oleic, linoleic and palmitic acids were observed in olive oils. Oleic acid amount of olive oils decreased, linoleic acid increased with ripening. The most abundant TAG of olive oils were ECN 48, OOO, SLO+POO, ECN 46 and LOO/PLO. Olive oils were clearly classified by principal component analysis based on fatty acid and TAG composition.

  11. Micronutrient dynamics after thermal pretreatment of olive mill solid waste.

    PubMed

    Almansa, Ana R; Rodriguez-Galan, Monica; Borja, Rafael; Fermoso, Fernando G

    2015-09-01

    This study investigated metal dynamics, and their bioavailability, before and after thermal pretreatment of olive mill solid waste (OMSW), using a sequential metal extraction scheme. The 11.5% increase of cobalt in the most available fraction after the pretreatment coupled to the increase of methane production rate have been a good indicator that the OMSW anaerobic digestion might be metal limited due to the lack of cobalt.

  12. Ozonated olive oils and the troubles

    PubMed Central

    Uysal, Bulent

    2014-01-01

    One of the commonly used methods for ozone therapy is ozonated oils. Most prominent type of used oils is extra virgin olive oil. But still, each type of unsaturated oils may be used for ozonation. There are a lot of wrong knowledge on the internet about ozonated oils and its use as well. Just like other ozone therapy studies, also the studies about ozone oils are inadequate to avoid incorrect knowledge. Current data about ozone oil and its benefits are produced by supplier who oversees financial interests and make misinformation. Despite the rapidly increasing ozone oil sales through the internet, its quality and efficacy is still controversial. Dozens of companies and web sites may be easily found to buy ozonated oil. But, very few of these products are reliable, and contain sufficiently ozonated oil. This article aimed to introduce the troubles about ozonated oils and so to inform ozonated oil users. PMID:26401346

  13. 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.

  14. Effect of amurca on olive oil quality during storage.

    PubMed

    Janakat, Sana; Al-Nabulsi, Anas; Hammad, Fwzieh; Holley, Richard

    2015-03-01

    Total phenolic compounds (TPC), antioxidant activity (AA), lipid peroxidation inhibition (percent) (LPOIP), free fatty acid and peroxide values were measured in olive oil samples over the period of 12 months in comparison with oil samples extracted from amurca (olive oil lees) and olive oil samples taken from the bottom of the canister (near amurca) after 12 months of storage. Olive oil samples taken over the period of 12 months possessed decreasing amounts of TPC, AA and LPOIP, which led to increased peroxide and free fatty acid values. In contrast, oil extracted from amurca and olive oil samples taken from the bottom of the container after 12 months of storage possessed significantly higher TPC, AA, LPOIP and consequently lower free fatty acid and peroxide values. These results show that the presence of naturally occurring amurca (sediment) in stored olive oil stabilizes olive oil quality during storage.

  15. Saturated hydrocarbon content in olive fruits and crude olive pomace oils.

    PubMed

    Gómez-Coca, Raquel B; Pérez-Camino, María Del Carmen; Moreda, Wenceslao

    2016-01-01

    Olive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM--unresolved complex mixture), have been found in cuticle, stone (woody shell and seed), olive leaves, and talc used as an aid to olive oil extraction. The amounts of both kinds of hydrocarbons are related to the olive cultivar and are transferred to oils in a proportion depending on the oil-obtaining process (centrifugation or solvent extraction). In olive oil obtained by centrifugation, only n-alkanes were detected. However, in olive oil extracted by second centrifugation, small amounts of UCM paraffins were detected together with the n-alkanes. Olive pomace oils showed a very variable content of both types of hydrocarbons according to the different obtaining process, such as double centrifugation, solvent extraction or centrifugation followed by solvent extraction. 'White mineral oil' used in oil extraction machinery is the source of the high concentrations of UCM paraffins found in some olive and olive pomace oils. In the case of second centrifugation olive oil, a maximum limit of 50 mg kg(-1) of UCM is suggested, whereas in the case of crude olive pomace oil, it amounts to 250 mg kg(-1) plus an additional minimum of 1.0 for the n-alkanes/UCM ratio.

  16. Prooxidant Effects of Verbascoside, a Bioactive Compound from Olive Oil Mill Wastewater, on In Vitro Developmental Potential of Ovine Prepubertal Oocytes and Bioenergetic/Oxidative Stress Parameters of Fresh and Vitrified Oocytes

    PubMed Central

    Dell'Aquila, M. E.; Bogliolo, L.; Russo, R.; Martino, N. A.; Filioli Uranio, M.; Ariu, F.; Amati, F.; Sardanelli, A. M.; Linsalata, V.; Ferruzzi, M. G.; Cardinali, A.; Minervini, F.

    2014-01-01

    Verbascoside (VB) is a bioactive polyphenol from olive oil mill wastewater with known antioxidant activity. Oxidative stress is an emerging problem in assisted reproductive technology (ART). Juvenile ART is a promising topic because, in farm animals, it reduces the generation gap and, in human reproductive medicine, it helps to overcome premature ovarian failure. The aim of this study was to test the effects of VB on the developmental competence of ovine prepubertal oocytes and the bioenergetic/oxidative stress status of fresh and vitrified oocytes. In fresh oocytes, VB exerted prooxidant short-term effects, that is, catalase activity increase and uncoupled increases of mitochondria and reactive oxygen species (ROS) fluorescence signals, and long-term effects, that is, reduced blastocyst formation rate. In vitrified oocytes, VB increased ROS levels. Prooxidant VB effects in ovine prepubertal oocytes could be related to higher VB accumulation, which was found as almost one thousand times higher than that reported in other cell systems in previous studies. Also, long exposure times of oocytes to VB, throughout the duration of in vitro maturation culture, may have contributed to significant increase of oocyte oxidation. Further studies are needed to identify lower concentrations and/or shorter exposure times to figure out VB antioxidant effects in juvenile ARTs. PMID:24719893

  17. Field-scale electrical geophysics over an olive oil mill waste deposition site: Evaluating the information content of resistivity versus induced polarization (IP) images for delineating the spatial extent of organic contamination

    NASA Astrophysics Data System (ADS)

    Ntarlagiannis, Dimitrios; Robinson, Judith; Soupios, Pantelis; Slater, Lee

    2016-12-01

    We performed 2D resistivity and IP measurements over a known olive oil mill waste plume at a site in western Crete, Greece. The objectives of the survey were: (1) to determine whether IP is more diagnostic in delineating the spatial extent of the plume relative to resistivity measurements alone; (2) to evaluate whether the additional information content obtained from IP is worth the effort given longer data acquisition times and higher measurement errors that inevitably characterize field IP data acquisition. Complex conductivity inversion of the field IP dataset revealed that the organic plume is characterized as a region of high electrical conductivity (real part of complex conductivity) consistent with the conceptual model for the electrical structure of a biodegraded LNAPL contaminant plume. The plume is also characterized by a region of high polarizability (imaginary part of complex conductivity) that is more localized to the known plume location (based on conventional monitoring) relative to the high conductivity region in the electrical conductivity image. This observation is attributed to the fact that electrical conductivity is more strongly controlled by hydrogeological and geological characteristics of the site that mask the response from the biodegraded plume. This result encourages the use of field IP to improve the spatial delineation of organic contamination in the subsurface. However, more laborious field procedures are required to acquire reliable field IP data and the inversion of field IP data remains more challenging than resistivity data alone.

  18. Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols.

    PubMed

    Frankel, Edwin; Bakhouche, Abdelhakim; Lozano-Sánchez, Jesús; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

    2013-06-05

    This review describes the olive oil production process to obtain extra virgin olive oil (EVOO) enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is obtained exclusively by mechanical and physical processes including collecting, washing, and crushing of olives, malaxation of olive paste, centrifugation, storage, and filtration. The effect of each step is discussed to minimize losses of polyphenols from large quantities of wastes. Phenolic compounds including phenolic acids, alcohols, secoiridoids, lignans, and flavonoids are characterized in olive oil mill wastewater, olive pomace, storage byproducts, and filter cake. Different industrial pilot plant processes are developed to recover phenolic compounds from olive oil byproducts with antioxidant and bioactive properties. The technological information compiled in this review will help olive oil producers to improve EVOO quality and establish new processes to obtain valuable extracts enriched in polyphenols from byproducts with food ingredient applications.

  19. 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.

  20. 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 §...

  1. 21 CFR 102.37 - Mixtures of edible fat or oil and olive oil.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 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 §...

  2. 21 CFR 102.37 - Mixtures of edible fat or oil and olive oil.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 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 §...

  3. 21 CFR 102.37 - Mixtures of edible fat or oil and olive oil.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 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 §...

  4. 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 §...

  5. Analysis of minor components in olive oil.

    PubMed

    Murkovic, Michael; Lechner, Sonja; Pietzka, Ariane; Bratacos, Michael; Katzogiannos, Evangellos

    2004-10-29

    Virgin olive oil is well known for its high content of phenolic substances that are thought to have health-promoting properties. These substances also contribute to the distinctive taste of the oil. In this study, tyrosol, vanillic acid, luteolin, and apigenin were identified and quantified by liquid chromatography mass spectrometry (LC-MS). In the seven samples analysed, tyrosol, the most abundant, was in the range of 1.4-29 mg/kg, vanillic acid was in the range of 0.67-4.0 mg/kg, luteolin was in the range of 0.22-7.0 mg/kg, and apigenin was in the range of 0.68-1.6 mg/kg. It was also shown that in olive oil, squalene can be analysed by using a refractive index detector. In the samples analysed, squalene occurred in the range of 3.9-9.6 g/l.

  6. Virgin olive oil: a key food for cardiovascular risk protection.

    PubMed

    Covas, María-Isabel; de la Torre, Rafael; Fitó, Montserrat

    2015-04-01

    Olive oil is considered to be one of the most healthy dietary fats. However, several types of olive oils are present in the market. A key question for the consumer is: What of the olive oils is the best when concerning nutritional purposes? With the data available at present, the answer is: the Virgin Olive Oil (VOO), rich in phenolic compounds. On November 2011, the European Food Safety Authority released a claim concerning the benefits of daily ingestion of olive oil rich in phenolic compounds, such as VOO. In this review, we summarised the key work that has provided the evidence of the benefits of VOO consumption on other types of edible oils, even olive oils. We focused on data from randomised, controlled human studies, which are capable of providing the evidence of Level I that is required for performing nutritional recommendations at population level.

  7. Sample preparation approaches for the analysis of pesticide residues in olives and olive oils

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Agricultural practices generally require the use of pesticides by olive growers for the best olive and olive oil production. Thus, analytical methods are needed to identify and quantify the pesticide residues that may be present, and ensure that the product complies with regulatory requirements. I...

  8. Comparison of polyphenol extractions from olive pomace and solid fraction of olive mill waste water.

    PubMed

    Tercan, Sevgul; Seker, Mahmut

    2012-01-01

    The solid fraction of olive mill waste water (OMWW) was separated from OMWW and then the solutes in the solid fraction of OMWW were extracted with ethanol. The detection of polyphenols in the ethanol extract showed the presence of polyphenols in the solid fraction of OMWW. Effects of solvent-to-solid ratio, extraction and agitation time on the extraction of polyphenols from the solid fraction of OMWW were examined and the maximum amount of polyphenol was extracted from the solid fraction of OMWW with a solvent-to-solid ratio of 15 at 70 min of extraction and 10 min of agitation time. Percent yields and purities of the polyphenols extracted from solid fraction of OMWW were higher than those of the polyphenols extracted from olive pomace with ethanol at 70 min of extraction and 10 min of agitation time with solvent-to-solid ratio of 15.

  9. Mathematical modeling of olive mill waste composting process.

    PubMed

    Vasiliadou, Ioanna A; Muktadirul Bari Chowdhury, Abu Khayer Md; Akratos, Christos S; Tekerlekopoulou, Athanasia G; Pavlou, Stavros; Vayenas, Dimitrios V

    2015-09-01

    The present study aimed at developing an integrated mathematical model for the composting process of olive mill waste. The multi-component model was developed to simulate the composting of three-phase olive mill solid waste with olive leaves and different materials as bulking agents. The modeling system included heat transfer, organic substrate degradation, oxygen consumption, carbon dioxide production, water content change, and biological processes. First-order kinetics were used to describe the hydrolysis of insoluble organic matter, followed by formation of biomass. Microbial biomass growth was modeled with a double-substrate limitation by hydrolyzed available organic substrate and oxygen using Monod kinetics. The inhibitory factors of temperature and moisture content were included in the system. The production and consumption of nitrogen and phosphorous were also included in the model. In order to evaluate the kinetic parameters, and to validate the model, six pilot-scale composting experiments in controlled laboratory conditions were used. Low values of hydrolysis rates were observed (0.002841/d) coinciding with the high cellulose and lignin content of the composting materials used. Model simulations were in good agreement with the experimental results. Sensitivity analysis was performed and the modeling efficiency was determined to further evaluate the model predictions. Results revealed that oxygen simulations were more sensitive on the input parameters of the model compared to those of water, temperature and insoluble organic matter. Finally, the Nash and Sutcliff index (E), showed that the experimental data of insoluble organic matter (E>0.909) and temperature (E>0.678) were better simulated than those of water.

  10. 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.

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    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...

  12. Research in olive oil: challenges for the near future.

    PubMed

    García-González, Diego L; Aparicio, Ramón

    2010-12-22

    Olive oil, a traditional food product with thousands of years of history, is continually evolving toward a more competitive global market. Being one of the most studied foods across different disciplines, olive oil still needs intensive research activity to face some vulnerabilities and challenges. This perspective describes some of them and shows a vision of research on olive oil for the near future, bringing together those aspects that are more relevant for better understanding and protection of this edible oil. To accomplish the most urgent challenges, some possible strategies are outlined, taking advantage of the latest analytical advances, considering six areas: (i) olive growing; (ii) processing, byproduct, and environmental issues; (iii) virgin olive oil sensory quality; (iv) purity, authentication, and traceability; (v) health and nutrition; (vi) consumers. The coming research, besides achieving those challenges, would increase the understanding of some aspects that are still the subject of debate and controversy among scientists focused on olive oil.

  13. Analysis of metal cations and inorganic anions in olive oil mill waste waters by atomic absorption spectroscopy and ion chromatography. Detection of metals bound mainly to the organic polymeric fraction.

    PubMed

    Arienzo, M; Capasso, R

    2000-04-01

    Metal cations were quantitatively detected by atomic absorption spectrometry in samples of olive oil mill waste waters obtained by a pressure process (omww(1)) (K, 17.1; Mg, 2.72; Ca, 2.24; Na, 0.40; Fe, 0.123; Zn, 0.0630; Mn, 0.0147; Cu, 0.00860 g L(-)(1)) and a centrifugation process (omww(2)) (K, 9.80; Mg, 1.65; Ca, 1.35; Na, 0. 162; Fe, 0.0330; Zn, 0.0301; Mn, 0.00910; Cu, 0.00980 g L(-)(1)). The inorganic anions, determined in the same samples by ion chromatography, proved to be Cl(-), H(2)PO(4)(-), F(-), SO(4)(2)(-), and NO(3)(-) (1.61, 1.05, 0.66, 0.52, and 0.023 g L(-)(1), respectively, in omww(1) and 0.61, 0.40, 0.25, 0.20, and 0.0090 g L(-)(1), respectively, in omww(2)). Most of the metal cations were revealed to be bound to the omww organic polymeric fraction (opf), composed of polysaccharides, phenol polymers, and proteins. Opf relative molecular weight was substantially estimated in the range between 1000 and 30000 Da for approximately 75% and in the range from 30000 to 100000 Da for approximately 25%. The free residual cations pool proved to be neutralized by the inorganic counteranions. Finally, the possible exploitation of this material in agriculture and in environmental biotechnology processes is also discussed in the light of its chemical and biochemical oxygen demand parameters.

  14. Traceability markers to the botanical origin in olive oils.

    PubMed

    Montealegre, Cristina; Marina Alegre, María Luisa; García-Ruiz, Carmen

    2010-01-13

    This review provides an overview of traceability studies performed to date (April 2009) for olive oils. Special emphasis has been made on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud to consumers. Several parameters with discriminant power have been used for olive oil traceability according to the olive variety used in the production of the oil. They have been considered as traceability markers to the botanical origin and classified, in this work, as compositional and genetical markers.

  15. Thin Layer Drying Kinetics of By-Products from Olive Oil Processing

    PubMed Central

    Montero, Irene; Miranda, Teresa; Arranz, Jose Ignacio; Rojas, Carmen Victoria

    2011-01-01

    The thin-layer behavior of by-products from olive oil production was determined in a solar dryer in passive and active operation modes for a temperature range of 20–50 °C. The increase in the air temperature reduced the drying time of olive pomace, sludge and olive mill wastewater. Moisture ratio was analyzed to obtain effective diffusivity values, varying in the oil mill by-products from 9.136 × 10−11 to 1.406 × 10−9 m2/s in forced convection (ma = 0.22 kg/s), and from 9.296 × 10−11 to 6.277 × 10−10 m2/s in natural convection (ma = 0.042 kg/s). Diffusivity values at each temperature were obtained using the Fick’s diffusion model and, regardless of the convection, they increased with the air temperature. The temperature dependence on the effective diffusivity was determined by an Arrhenius type relationship. The activation energies were found to be 38.64 kJ/mol, 30.44 kJ/mol and 47.64 kJ/mol for the olive pomace, the sludge and the olive mill wastewater in active mode, respectively, and 91.35 kJ/mol, 14.04 kJ/mol and 77.15 kJ/mol in natural mode, in that order. PMID:22174639

  16. Thin layer drying kinetics of by-products from olive oil processing.

    PubMed

    Montero, Irene; Miranda, Teresa; Arranz, Jose Ignacio; Rojas, Carmen Victoria

    2011-01-01

    The thin-layer behavior of by-products from olive oil production was determined in a solar dryer in passive and active operation modes for a temperature range of 20-50 °C. The increase in the air temperature reduced the drying time of olive pomace, sludge and olive mill wastewater. Moisture ratio was analyzed to obtain effective diffusivity values, varying in the oil mill by-products from 9.136 × 10(-11) to 1.406 × 10(-9) m(2)/s in forced convection (m(a) = 0.22 kg/s), and from 9.296 × 10(-11) to 6.277 × 10(-10) m(2)/s in natural convection (m(a) = 0.042 kg/s). Diffusivity values at each temperature were obtained using the Fick's diffusion model and, regardless of the convection, they increased with the air temperature. The temperature dependence on the effective diffusivity was determined by an Arrhenius type relationship. The activation energies were found to be 38.64 kJ/mol, 30.44 kJ/mol and 47.64 kJ/mol for the olive pomace, the sludge and the olive mill wastewater in active mode, respectively, and 91.35 kJ/mol, 14.04 kJ/mol and 77.15 kJ/mol in natural mode, in that order.

  17. Characterization of the harmful effect of olive mill wastewater on spearmint.

    PubMed

    El Hassani, F Z; Zinedine, A; Amraoui, M Bendriss; Errachidi, F; Alaoui, S Mdaghri; Aissam, H; Merzouki, M; Benlemlih, M

    2009-10-30

    In this study, changes in viability, biomass production, essential oil yield and essential oil composition of Mentha spicata L. (spearmint) exposed to olive mill wastewater (OMW) were investigated. Spearmint cuttings were sensitive to OMW and, after 6h of incubation in raw or diluted OMW, their viability was null. The short contact of raw OMW with mint cuttings caused an irreversible damage in rhizogenesis and shoots development. Roots were more sensitive to phytotoxicity than shoots. In a field essay, spearmint showed a good capability to recover when OMW was spread at 8 l m(-2) at the vegetative phase of growth (45 days after plantation). At this dose, a slight increase of mostly of the mint essential oil constituents was obtained. When the dose applied was 16 l m(-2), phytotoxicity was manifested by a high reduction of biomass and essential oil yield. The essential oil composition was also affected and a disappearance of many of mint essential oil constituents was observed with an increase of 59% for carvone, the major compound of spearmint essential oil. As far as we know, this is the first report on the effect of field application of OMW on an aromatic plant essential oil yield and composition.

  18. Mediterranean diet, olive oil and cancer.

    PubMed

    Colomer, Ramón; Menéndez, Javier A

    2006-01-01

    Olive oil is an integral ingredient of the "Mediterranean diet" and accumulating evidence suggests that it may have a potential role in lowering the risk of several types of cancers. The mechanisms by which the cancer-preventing effects of olive oil can be performed, however, are not known. We recently hypothesized that a novel molecular explanation concerning the anti-cancer actions of olive oil may relate to the ability of its monounsaturated fatty acid (MUFA) oleic acid (OA; 18:1n-9) to specifically regulate cancer-related oncogenes. Supporting our hypothesis, exogenous supplementation of cultured breast cancer cells with physiological concentrations of OA was found to suppress the overexpression of HER2 (Her-2/neu, erbB-2), a well-characterized oncogene playing a key role in the etiology, progression and response to chemotherapy and endocrine therapy in approximately 20% of breast carcinomas. OA treatment was also found to synergistically enhance the efficacy of trastuzumab, a humanized monoclonal antibody binding with high affinity to the ectodomain (ECD) of the Her2-coded p185(HER2) oncoprotein. Moreover, OA exposure significantly diminished the proteolytic cleavage of the ECD of HER2 and, consequently, its activation status, a crucial molecular event that determines both the aggressive behavior and the response to trastuzumab of Her2-overexpressing breast carcinomas. Our most recent findings further reveal that OA exposure may suppresses HER2 at the transcriptional level by up-regulating the expression of the Ets protein PEA3 -a DNA-binding protein that specifically blocks HER2 promoter activity- in breast, ovarian and stomach cancer cell lines. This anti-HER2 property of OA offers a previously unrecognized molecular mechanism by which olive oil may regulate the malignant behavior of cancer cells. From a clinical perspective, it could provide an effective means of influencing the outcome of Her-2/neu-overexpressing human carcinomas with poor prognosis

  19. Effects of seasonal olive mill wastewater applications on hydrological and biological soil properties in an olive orchard in Israel

    NASA Astrophysics Data System (ADS)

    Steinmetz, Zacharias; Kurtz, Markus; Peikert, Benjamin; Zipori, Isaac; Dag, Arnon; Schaumann, Gabriele E.

    2014-05-01

    During olive oil production in Mediterranean countries, large amounts of olive mill wastewater (OMW) are generated within a short period of time. OMW has a high nutrient content and could serve as fertilizer when applied on land. However, its fatty and phenolic constituents have adverse effects on hydrological and biological soil properties. It is still unknown how seasonal fluctuations in temperature and precipitation influence the fate and effect of OMW components on soil in a long-term perspective. An appropriate application season could mitigate negative consequences of OMW while preserving its beneficial effects. In order to investigate this, 14 L OMW m-2 were applied to different plots of an olive orchard in Gilat, Israel, in winter, spring, and summer, respectively. Hydrological soil properties (water drop penetration time, hydraulic conductivity, dynamic contact angle), physicochemical parameters (pH, EC, soluble ions, phenolic compounds, organic matter), and biological degradation (bait-lamina test) were measured to assess the soil state after OMW application. After one rainy season following OMW application, the soil quality of summer treatments significantly decreased compared to the control. This was particularly apparent in a ten-fold higher soil water repellency, a three-times lower biodegradation performance, and a four-fold higher content of phenolic compounds. 1.5 years after the last OMW application, the soil properties of winter treatments were comparable to the control, which suggests a certain recovery potential of the soil. Spring treatments resulted in an intermediate response compared to summer and winter treatments, but without any precipitation following OMW application. Strongest OMW effects were found in the top soil layers. Further research is needed to quantify the effect of spring treatments as well as to gain further insight into leaching effects, the composition of organic OMW constituents, and the kinetics of their degradation in

  20. Long Term Amendment with Fresh and Composted Solid Olive Mill Waste on Olive Grove Affects Carbon Sequestration by Prunings, Fruits, and Soil

    PubMed Central

    Regni, Luca; Nasini, Luigi; Ilarioni, Luana; Brunori, Antonio; Massaccesi, Luisa; Agnelli, Alberto; Proietti, Primo

    2017-01-01

    The soil amendment with organic wastes represents a way to increase the soil fertility and the organic carbon (C) stored in the agro-ecosystems. Among the organic waste materials produced by agricultural and industrial activities, olive mill wastes derived from the olive oil extraction process may represent a suitable soil amendment. The aim of the study was to evaluate the effect of fresh (SOMW) or composted mixture of SOMW and shredded olive tree prunings (C-SOMW+P) on the vegetative and productive activities of olive trees, on the C stored in the tree non-permanent structures (prunings and fruits) and in the soil. The plots treated with SOMW or C-SOMW+P showed higher vegetative and productive activities than the untreated plots, and this was attributed to the higher total N and availability of P and K supplied by the amendments. Consequently, treatments increased the C sequestered in the tree non-permanent structures than in the control trees. However, no significant different effect between SOMW and C-SOMW+P treatments was found for the C stored in prunings and fruits, whereas it was evident a stronger influence of C-SOMW+P than SOMW on soil C sequestration. Indeed, about 50% the C supplied by the treatment with C-SOMW+P was sequestered in the olive grove system, with more than 90% of the sequestered C stored into the soil. The low amount of C sequestered in the soil following the addition of SOMW was attributed to its richness of moisture and easily degradable compounds that triggered the mineralization processes controlled by the soil microbial community. Although the 8 years of amendment produced a higher fruit yields than the control, no difference occurred between the characteristics and the oil content of the olive fruits. Only the total phenol content for the oil obtained from the SOMW-treated plots was significantly higher. The other considered fruit characteristics did not show significant differences. PMID:28119719

  1. Milling by product Utilization Research at USDA-ARS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In the State of California, waste material from olive milling (“alperujo” for 2-phase milling and “pomace” for 3-phase milling) is increasing as the domestic olive oil industry grows. Current best practices, including land application and conversion to animal feed, for disposing of olive milling wa...

  2. Assay of tyrosol and hydroxytyrosol in olive oil by tandem mass spectrometry and isotope dilution method.

    PubMed

    Mazzotti, Fabio; Benabdelkamel, Hicham; Di Donna, Leonardo; Maiuolo, Loredana; Napoli, Anna; Sindona, Giovanni

    2012-12-01

    Hydroxytyrosol and tyrosol, the strong antioxidant present in large amount in virgin olive oil have been assayed by LC-MS/MS under MRM condition and isotope dilution method, using d(2)-labelled internal standards obtained by simple synthetic procedures. The assay has been performed under MRM condition monitoring two transitions for each analyte to improve the specificity. This paper deals with a modern approach for assaying the content of this polyphenols in virgin olive oil down to a limit of a few hundreds of parts per billion. Tyrosol and hydroxytyrosol ranged from 10 to 47ppm and from 5 to 25ppm in commercial olive oil, respectively. The accuracy (98-107%) and analytical parameters values confirm the reliability of the proposed approach. The method can be extended to any natural matrices, including mill wastes, after a simple step of sample preparation.

  3. Degradation and biodegradability improvement of the olive mill wastewater by peroxi-electrocoagulation/electrooxidation-electroflotation process with bipolar aluminum electrodes.

    PubMed

    Esfandyari, Yahya; Mahdavi, Yousef; Seyedsalehi, Mahdi; Hoseini, Mohammad; Safari, Gholam Hossein; Ghozikali, Mohammad Ghanbari; Kamani, Hossein; Jaafari, Jalil

    2015-04-01

    Olive mill wastewater is considered as one of the most polluting effluents of the food industry and constitutes a source of important environmental problems. In this study, the removal of pollutants (chemical oxygen demand (COD), biochemical oxygen demand (BOD5), polyphenols, turbidity, color, total suspended solids (TSS), and oil and grease) from olive oil mill processing wastewater by peroxi-electrocoagulation/electrooxidation-electroflotation process with bipolar aluminum electrodes was evaluated using a pilot continuous reactor. In the electrochemical unit, aluminum (Al), stainless steel, and RuO2/Ti plates were used. The effects of pH, hydrogen peroxide doses, current density, NaCl concentrations, and reaction times were studied. Under optimal conditions of pH 4, current density of 40 mA/m(2), 1000 mg/L H2O2, 1 g/L NaCl, and 30-min reaction time, the peroxi-electrochemical method yielded very effective removal of organic pollution from the olive mill wastewater diluted four times. The treatment process reduced COD by 96%, BOD5 by 93.6%, total, polyphenols by 94.4%, color by 91.4%, turbidity by 88.7, suspended solids by 97% and oil and grease by 97.1%. The biodegradability index (BOD5/COD) increased from 0.29 to 0.46. Therefore, the peroxi-electrocoagulation/electrooxidation-electroflotation process is considered as an effective and feasible process for pre-treating olive mill wastewater, making possible a post-treatment of the effluent in a biological system.

  4. 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.

  5. The effects of olives harvest period and production year on olive mill wastewater properties - evaluation of Pleurotus strains as bioindicators of the effluent's toxicity.

    PubMed

    Ntougias, Spyridon; Gaitis, Fragiskos; Katsaris, Panagiotis; Skoulika, Stavroula; Iliopoulos, Nikiforos; Zervakis, Georgios I

    2013-07-01

    Olive mill wastewater (OMW) generated during the oil extraction from Olea europea L. var. koroneiki olives was sampled at the beginning, the middle and the end of the harvesting season for three successive crop production years, and from four olive mills. OMW samples were examined in respect to their physicochemical characteristics, fatty acid composition of the lipid fraction, and adverse effects on biomass production of nine white-rot fungi of the basidiomycetous genus Pleurotus. Total N, nitrogen species, potassium and phosphate concentrations as well as total phenolics content of OMW samples were influenced by the crop year but not from the harvest period (albeit higher values for nitrate, nitrite, phosphate and potassium as well as total phenolics contents were obtained during ripening of olives), whereas protein concentration, total organic carbon and total solids were not significantly affected by the crop year or the harvest period. In addition, fatty acids composition, i.e. nC14:0, nC16:1Δ9cis, nC17:1Δ10cis, nC18:0, nC18:1Δ9cis, nC22:0 and nC24:0 varied significantly during different crop years and harvest periods. Olive fruits maturity and biannual alternate-bearing appear to play key-roles in the fatty acid variation detected in OMW samples. OMW toxicity as evaluated by the mycelium growth of Pleurotus strains was influenced significantly by the phenolic content of OMW samples obtained during three successive crop years; in contrast, the olives harvest period did not affect Pleurotus biomass production. Hence, experimental data indicated that selected Pleurotus strains could serve as bioindicators of OMW toxicity. Development of viable OMW detoxification processes as well as the exploitation of the effluent's fertilizing value are discussed in the light of the above findings.

  6. Valorization of antioxidants extracted from olive mill wastewater.

    PubMed

    Aissa, Imen; Kharrat, Nadia; Aloui, Fatma; Sellami, Mohamed; Bouaziz, Mohamed; Gargouri, Youssef

    2016-05-26

    Antioxidants are highly important gradients used to preserve cosmetic products and reduce the effect of oxidative stress on the skin. The present work explores the possibility of using phenolic compounds of olive mill wastewater (OMW) as effective alternatives to the commercial antioxidants used in cosmetic formulations deemed by their allergic and carcinogenic effects. Esterification of tyrosol and hydroxytyrosol extracted from OMW with various fatty acids was conducted using Novozyme 435 lipase as a biocatalyst. Upon synthesis, butyrate, caprate, laurate, and palmitate tyrosyl and hydroxytyrosyl esters were isolated and evaluated for their antioxidant and antibacterial activities. Results showed that laurate derivatives are the most efficient in preventing lipid oxidation and inhibiting growth of pathogenic strains. In the prospective of industrial use, laurate tyrosyl and hydroxytyrosyl derivatives were incorporated in a formulation of moisturizer to substitute the commercial antioxidant butylated hydroxyltoluene. Oleuropein, extracted from olive leaves powder, was also tested as an antiaging ingredient in cosmetic formulations. The evaluation of physicochemical, microbiological, and sensorial properties of the new cosmetic products indicated that oleuropein and lipophilic derivatives do not affect the properties of the standard formulation. Oleuropein and lipophilic derivatives can be added as active ingredients to stabilize cosmetic preparations.

  7. Olive Mill Waste Extracts: Polyphenols Content, Antioxidant, and Antimicrobial Activities

    PubMed Central

    Leouifoudi, Inass; Harnafi, Hicham; Zyad, Abdelmajid

    2015-01-01

    Natural polyphenols extracts have been usually associated with great bioactive properties. In this work, we investigated in vitro antioxidant and antimicrobial potential of the phenolic olive mill wastewater extracts (OWWE) and the olive cake extracts (OCE). Using the Folin Ciocalteux method, OWWE contained higher total phenol content compared to OCE (8.90 ± 0.728 g/L versus 0.95 ± 0.017 mg/g). The phenolic compounds identification was carried out with a performance liquid chromatograph coupled to tandem mass spectrometry equipment (HPLC-ESI-MS). With this method, a list of polyphenols from OWWE and OCE was obtained. The antioxidant activity was measured in aqueous (DPPH) and emulsion (BCBT) systems. Using the DPPH assay, the results show that OWWE was more active than OCE and interestingly the extracts originating from mountainous areas were more active than those produced from plain areas (EC50 = 12.1 ± 5.6 μg/mL; EC50 = 157.7 ± 34.9 μg/mL, resp.). However, when the antioxidant activity was reversed in the BCBT, OCE produced from plain area was more potent than mountainous OCE. Testing by the gel diffusion assay, all the tested extracts have showed significant spectrum antibacterial activity against Staphylococcus aureus, whereas the biophenols extracts showed more limited activity against Escherichia coli and Streptococcus faecalis. PMID:26693221

  8. Impacts of operating conditions on reverse osmosis performance of pretreated olive mill wastewater.

    PubMed

    Ochando-Pulido, J M; Rodriguez-Vives, S; Hodaifa, G; Martinez-Ferez, A

    2012-10-01

    Management of the effluent from the olive oil industry is of capital importance nowadays, especially in the Mediterranean countries. Most of the scarce existing studies concerning olive mill wastewater (OMW) treatment by means of membrane processes not only do fix their aims simply on achieving irrigation standards, but lack suitable pretreatments against deleterious fouling issues. With the target of achieving the parametric requirements for public waterways discharge or even for reuse in the production process, a bench-scale study was undertaken to evaluate the feasibility of a thin-film composite reverse osmosis (RO) membrane (polyamide/polysulfone) for the purification of OMW. Previously, OMW was pretreated by means of chemical oxidation based on Fenton's reagent, flocculation-sedimentation and biosorption through olive stones. Impacts of the main operating parameters on permeate flux and pollutants rejection of the RO process, as well as fouling on the membrane surface, were examined for removing the significant ionic concentration and remaining organic matter load of the pretreated OMW. Combining operating parameters adequately in a semibatch operating regime ensured high and sustainable permeate flux, yielding over 99.4% and 98.5% removal efficiencies for the chemical oxygen demand and ionic content respectively, as well as complete rejection of phenols, iron and suspended solids.

  9. Purification of olive mill wastewater phenols through membrane filtration and resin adsorption/desorption.

    PubMed

    Zagklis, Dimitris P; Vavouraki, Aikaterini I; Kornaros, Michael E; Paraskeva, Christakis A

    2015-03-21

    Olive tree cultivation has a long history in the Mediterranean countries, and even today consists an important cultural, economic, and environmental aspect of the area. The production of olive oil through 3-phase extraction systems, leads to the co-production of large quantities of olive mill wastewater (OMW), with toxic compounds that inhibit its biodegradation. Membrane filtration has been used for the exploitation of this byproduct, through the isolation of valuable phenolic compounds. In the current work, a fraction of the waste occurring from a membrane process was used. More specifically the reverse osmosis concentrate, after a nanofiltration, containing the low-molecular-weight compounds, was further treated with resin adsorption/desorption. The non ionic XAD4, XAD16, and XAD7HP resins were implemented, for the recovery of phenols and their separation from carbohydrates. The recovered phenolic compounds were concentrated through vacuum evaporation reaching a final concentration of 378 g/L in gallic acid equivalents containing 84.8 g/L hydroxytyrosol.

  10. 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.

  11. Pinoresinol of olive oil decreases vitamin D intestinal absorption.

    PubMed

    Goncalves, Aurélie; Margier, Marielle; Tagliaferri, Camille; Lebecque, Patrice; Georgé, Stéphane; Wittrant, Yohann; Coxam, Véronique; Amiot, Marie-Josèphe; Reboul, Emmanuelle

    2016-09-01

    Enriching oils, such as olive oil, could be one solution to tackle the worldwide epidemic of vitamin D deficiency and to better fit with omega 3 (DHA) recommendations. However, data regarding the interactions occurring at the intestinal level between vitamin D and phenols from olive oil are scarce. We first determined the effect of polyphenols from a virgin olive oil, and a virgin olive oil enriched with DHA, on vitamin D absorption in rats. We then investigated the effects of 3 main olive oil phenols (oleuropein, hydroxytyrosol and pinoresinol) on vitamin D uptake by Caco-2 cells. The presence of polyphenols in the olive oil supplemented with DHA inhibited vitamin D postprandial response in rats (-25%, p<0.05). Similar results were obtained with a mix of the 3 polyphenols delivered to Caco-2 cells. However, this inhibitory effect was due to the presence of pinoresinol only. As the pinoresinol content can highly vary between olive oils, the present results should be taken into account to formulate an appropriate oil product enriched in vitamin D.

  12. Valorization of solid olive mill wastes by cultivation of a local strain of edible mushrooms.

    PubMed

    Mansour-Benamar, Malika; Savoie, Jean-Michel; Chavant, Louis

    2013-08-01

    Olive oil industry generates huge quantities of solid olive mill wastes (SOMW), causing environmental damage. Cultivation of edible mushrooms, such as Pleurotus ostreatus is a valuable approach for SOMW valorization. A local strain mycelium (Tizi-Ouzou, Algeria) of P. ostreatus (LPO) was isolated from castor oil plants. Oyster mushroom spawn, produced on barley grains, was used to inoculate wet SOMW, steamed in a traditional steamer during 45 min. The mycelium growth rate on SOMW was first estimated in Petri dish by measuring the surface colonized by the mycelium. The fruit body yields were estimated on culture bags containing 2 kg each of SOMW inoculated at 7% (w/w). The local strain potential was compared with that of a commercial one. Both strains produced high-quality mushrooms, but with low yields. The supplementation of the SOMW with wheat straw at the rate of 10% and 2% of CaCO3 had significantly enhanced the productivity of the two strains, multiplying it by 3.2 for LPO and by 2.6 for CPO.

  13. Antioxidant and other biological activities of phenols from olives and olive oil.

    PubMed

    Visioli, Francesco; Poli, Andrea; Gall, Claudio

    2002-01-01

    Olive oil is the principal source of fats in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds, e.g., hydroxytyrosol and oleuropein, in extra-virgin olive oil are responsible for its peculiar pungent taste and for its high stability. Recent findings demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo, and possess other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet.

  14. Active components and clinical applications of olive oil.

    PubMed

    Waterman, Emily; Lockwood, Brian

    2007-12-01

    The olive tree, Olea europaea, is native to the Mediterranean basin and parts of Asia Minor. The fruit and compression-extracted oil have a wide range of therapeutic and culinary applications. Olive oil also constitutes a major component of the "Mediterranean diet." The chief active components of olive oil include oleic acid, phenolic constituents, and squalene. The main phenolics include hydroxytyrosol, tyrosol, and oleuropein, which occur in highest levels in virgin olive oil and have demonstrated antioxidant activity. Antioxidants are believed to be responsible for a number of olive oil's biological activities. Oleic acid, a monounsaturated fatty acid, has shown activity in cancer prevention, while squalene has also been identified as having anticancer effects. Olive oil consumption has benefit for colon and breast cancer prevention. The oil has been widely studied for its effects on coronary heart disease (CHD), specifically for its ability to reduce blood pressure and low-density lipoprotein (LDL) cholesterol. Antimicrobial activity of hydroxytyrosol, tyrosol, and oleuropein has been demonstrated against several strains of bacteria implicated in intestinal and respiratory infections. Although the majority of research has been conducted on the oil, consumption of whole olives might also confer health benefits.

  15. Membrane-Filtered Olive Mill Wastewater: Quality Assessment of the Dried Phenolic-Rich Fraction.

    PubMed

    Sedej, Ivana; Milczarek, Rebecca; Wang, Selina C; Sheng, Runqi; de Jesús Avena-Bustillos, Roberto; Dao, Lan; Takeoka, Gary

    2016-04-01

    A current trend in olive mill wastewater (OMWW) management is to not only decrease environmental pollution but also to extract and utilize valuable by-products. Therefore, the objectives of this study were to explore different techniques for drying a phenolic-rich membrane filtration fraction of OMWW and compare the techniques in terms of the dried product quality and feasibility of the process. The OMWW from 2 (3-phase and 2-phase) California mills was subjected to a 2-step membrane filtration process using a novel vibratory system. The reverse osmosis retentate (RO-R) is a phenolic-rich coproduct stream, and the reverse osmosis permeate is a near-pure water stream that could be recycled into the milling process. Spray-, freeze-, and infrared-drying were applied to obtain solid material from the RO-R. Drying of the RO-R was made possible only with addition of 10% maltodextrin as a carrier. The total soluble phenolics in dried RO-R were in the range 0.15 to 0.58 mg gallic acid equivalents/g of dry weight for 2-phase RO-R, and 1.38 to 2.17 mg gallic acid equivalents/g of dry weight for the 3-phase RO-R. Spray-dried RO-R from 3-phase OMWW showed remarkable antioxidant activity. Protocatechuic acid, tyrosol, vanillic acid, and p-coumaric acid were quantified in all dried RO-R, whereas 3-hydroxytyrosol was found in 3-phase dried RO-R. This combination of separation and drying technologies helps to add value and shelf-stability to an olive oil by-product and increase environmental sustainability of its production.

  16. Biosensor immunoassay for traces of hazelnut protein in olive oil

    PubMed Central

    Smits, Nathalie G. E.; Haasnoot, Willem

    2009-01-01

    The fraudulent addition of hazelnut oil to more expensive olive oil not only causes economical loss but may also result in problems for allergic individuals as they may inadvertently be exposed to potentially allergenic hazelnut proteins. To improve consumer safety, a rapid and sensitive direct biosensor immunoassay, based on a highly specific monoclonal antibody, was developed to detect the presence of hazelnut proteins in olive oils. The sample preparation was easy (extraction with buffer); the assay time was fast (4.5 min only) and the limit of detection was low (0.08 μg/g of hazelnut proteins in olive oil). Recoveries obtained with an olive oil mixed with different amounts of a hazelnut protein containing hazelnut oil varied between 93% and 109%. Electronic supplementary material The online version of this article (doi:10.1007/s00216-009-2720-1) contains supplementary material, which is available to authorized users. PMID:19263041

  17. Olive mill wastewater treatment in single-chamber air-cathode microbial fuel cells.

    PubMed

    Bermek, Hakan; Catal, Tunc; Akan, S Süha; Ulutaş, Mehmet Sefa; Kumru, Mert; Özgüven, Mine; Liu, Hong; Özçelik, Beraat; Akarsubaşı, Alper Tunga

    2014-04-01

    Olive mill wastewaters create significant environmental issues in olive-processing countries. One of the most hazardous groups of pollutants in these wastewaters is phenolic compounds. Here, olive mill wastewater was used as substrate and treated in single-chamber air-cathode microbial fuel cells. Olive mill wastewater yielded a maximum voltage of 381 mV on an external resistance of 1 kΩ. Notable decreases in the contents of 3,4-dihydroxybenzoic acid, tyrosol, gallic acid and p-coumaric acid were detected. Chemical oxygen demand removal rates were 65 % while removal of total phenolics by the process was lower (49 %). Microbial community analysis during the olive mill wastewater treating MFC has shown that both exoelectrogenic and phenol-degrading microorganisms have been enriched during the operation. Brevundimonas-, Sphingomonas- and Novosphingobium-related phylotypes were enriched on the anode biofilm, while Alphaproteobacteria and Bacteriodetes dominated the cathode biofilm. As one of the novel studies, it has been demonstrated that recalcitrant olive mill wastewaters could be treated and utilized for power generation in microbial fuel cells.

  18. The activity of ozonated olive oil against Leishmania major promastigotes

    PubMed Central

    Rajabi, Omid; Sazgarnia, Ameneh; Abbasi, Fatemeh; Layegh, Pouran

    2015-01-01

    Objective(s): Cutaneous Leishmaniasis is a common and endemic disease in Khorasan province in North-East of Iran. The pentavalant antimony (Sb V) is the mainstay of treatment that has many side effects and resistance to the drug has been reported. The microbicidal effect of ozone was proven in different microorganisms. Since there is no study in this respect and to achieve a low cost and effective treatment, we decided to evaluate the efficacy of ozone against promastigotes of Leishmania major, in vitro. Materials and Methods: Ozonated olive oil was prepared after production of ozone by bubbling ozone-oxygen gas produced by ozone generator through olive oil until it solidified. Promastigotes of L. major were cultivated in two phasic media. After calculation of the number of promastigotes, they were incubated with ozonated olive oil (0, 0.626, 0.938, 1.25, 2.5, 5, 10 mcg/ml) at 28 °c for 24 hr. Parasites survival percentage was evaluated using MTS and microscopic assay, and then compared with Glucantime and non-ozonated olive oil. Results: According to the results, there were significant differences in parasites survival percentage between ozonated olive oil and non-ozonated olive oil, at similar concentrations (P<0.001). Ozonated olive oil was more effective than Glucantime. According to MTS results, Glucantime and ozonated olive oil gel concentrations that are required to inhibit the growth of L. major promastigotes by 50% (IC50), were 165 and 0.002 mg/ml, respectively. Conclusion: Ozonated olive oil has in vitro activity against the promastigotes of L. major and this effect is dose dependent. PMID:26523224

  19. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.

    PubMed

    Rotondi, Annalisa; Bendini, Alessandra; Cerretani, Lorenzo; Mari, Matteo; Lercker, Giovanni; Toschi, Tullia Gallina

    2004-06-02

    The evaluation of the influence of olive ripening degree on the stability of extra virgin olive oils by the determination of the oxidative stability index, the DPPH(*) radical test, and the quali-quantitative analysis of phenolic compounds, as well as the study of the variation of their sensory profiles, plays a key role in the assessment of the overall olive oil quality. Olives of the cv. Nostrana di Brisighella grown in the north-central Italian region of Emilia-Romagna were picked at four different stages of ripeness and immediately processed in an experimental mill. The polar extracts of oil samples were submitted to spectrophotometric analysis of total phenols and o-diphenols and to liquid chromatographic determination of their quali-quantitative profile (HPLC-DAD/MSD). To attain a complete description of oil samples, fatty acid composition, ultraviolet indices (K(232), K(270), and deltaK), free acidity degree, and peroxide value were also determined according to the European Union methods stated in Regulation 2568/91 (1, Off. J. Eur. Communities 1991, L248, 1-82). Sensory quantitative descriptive analysis (QDA) and triangular tests were performed to establish the influence of olive ripening degree on the resulting oil's organoleptic properties. The evolution of the analytical parameters studied shows that the ripeness stage of Nostrana di Brisighella olives that yields the best oil corresponds to a Jaén index value between 2.5 and 3.5. Oils produced from olives harvested within this time frame present a superior sensory profile accompanied by the highest possible chemical and nutritional properties.

  20. 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.

  1. Rhizosphere dynamics during phytoremediation of olive mill wastewater.

    PubMed

    Bodini, S F; Cicalini, A R; Santori, F

    2011-03-01

    The potential of phytoremediation as a treatment option for olive mill wastewater (OMW) was tested on five perennial tree species. Cupressus sempervirens and Quercus ilex proved tolerant to six-month OMW treatment followed by six-month water irrigation, whereas Salix sp. and Laurus nobilis and, later, Pinus mugo suffered from phytotoxic effects. Test plants were compared to controls after treatment and irrigation, by monitoring biochemical and microbiological variations in the rhizosphere soil. OMW-treated soils were exposed to 50-fold higher phenols concentrations, which, irrespective of whether the respective plants were OMW-resistant or susceptible, were reduced by more than 90% by the end of the irrigation cycle, owing to significantly increased laccase, peroxidase and β-glucosidase activities, recovery/acquisition of bacterial culturability and transitory development of specialized fungal communities sharing the presence of Geotrichum candidum. Of all results, the identification of Penicillium chrysogenum and Penicillium aurantiogriseum as dominant rhizosphere fungi was distinctive of OMW-tolerant species.

  2. On the Recent Use of Membrane Technology for Olive Mill Wastewater Purification.

    PubMed

    Ochando-Pulido, Javier Miguel; Martinez-Ferez, Antonio

    2015-09-28

    Many reclamation treatments as well as integrated processes for the purification of olive mill wastewaters (OMW) have already been proposed and developed but not led to completely satisfactory results, principally due to complexity or cost-ineffectiveness. The olive oil industry in its current status, composed of little and dispersed factories, cannot stand such high costs. Moreover, these treatments are not able to abate the high concentration of dissolved inorganic matter present in these highly polluted effluents. In the present work, a review on the actual state of the art concerning the treatment and disposal of OMW by membranes is addressed, comprising microfiltration (MF), ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO), as well as membrane bioreactors (MBR) and non-conventional membrane processes such as vacuum distillation (VD), osmotic distillation (OD) and forward osmosis (FO). Membrane processes are becoming extensively used to replace many conventional processes in the purification of water and groundwater as well as in the reclamation of wastewater streams of very diverse sources, such as those generated by agro-industrial activities. Moreover, a brief insight into inhibition and control of fouling by properly-tailored pretreatment processes upstream the membrane operation and the use of the critical and threshold flux theories is provided.

  3. Strategies for dephenolization of raw olive mill wastewater by means of Pleurotus ostreatus.

    PubMed

    Olivieri, Giuseppe; Russo, Maria Elena; Giardina, Paola; Marzocchella, Antonio; Sannia, Giovanni; Salatino, Piero

    2012-05-01

    The reduction of polyphenols content in olive mill wastewater (OMW) is a major issue in olive oil manufacturing. Although researchers have pointed out the potential of white-rot fungus in dephenolizing OMW, the results available in the literature mainly concern pretreated (sterilized) OMW. This paper deals with the reduction of polyphenols content in untreated OMW by means of a white-rot fungus, Pleurotus ostreatus. Dephenolization was performed both in an airlift bioreactor and in aerated flasks. The process was carried out under controlled non-sterile conditions, with different operating configurations (batch, continuous, biomass recycling) representative of potential industrial operations. Total organic carbon, polyphenols concentration, phenol oxidase activity, dissolved oxygen concentration, oxygen consumption rate, and pH were measured during every run. Tests were carried out with or without added nutrients (potato starch and potato dextrose) and laccases inducers (i.e., CuSO₄). OMW endogenous microorganisms were competing with P. ostreatus for oxygen during simultaneous fermentation. Dephenolization of raw OMW by P. ostreatus under single batch was as large as 70%. Dephenolization was still extensive even when biomass was recycled up to six times. OMW pre-aeration had to be provided under continuous operation to avoid oxygen consumption by endogenous microorganisms that might spoil the process. The role of laccases in the dephenolization process has been discussed. Dephenolization under batch conditions with biomass recycling and added nutrients proved to be the most effective configuration for OMW polyphenols reduction in industrial plants (42-68% for five cycles).

  4. Comparative Examination of the Olive Mill Wastewater Biodegradation Process by Various Wood-Rot Macrofungi

    PubMed Central

    Koutrotsios, Georgios; Zervakis, Georgios I.

    2014-01-01

    Olive mill wastewater (OMW) constitutes a major cause of environmental pollution in olive-oil producing regions. Sixty wood-rot macrofungi assigned in 43 species were evaluated for their efficacy to colonize solidified OMW media at initially established optimal growth temperatures. Subsequently eight strains of the following species were qualified: Abortiporus biennis, Ganoderma carnosum, Hapalopilus croceus, Hericium erinaceus, Irpex lacteus, Phanerochaete chrysosporium, Pleurotus djamor, and P. pulmonarius. Fungal growth in OMW (25%v/v in water) resulted in marked reduction of total phenolic content, which was significantly correlated with the effluent's decolorization. A. biennis was the best performing strain (it decreased phenolics by 92% and color by 64%) followed by P. djamor and I. lacteus. Increase of plant seeds germination was less pronounced evidencing that phenolics are only partly responsible for OMW's phytotoxicity. Laccase production was highly correlated with all three biodegradation parameters for H. croceus, Ph. chrysosporium, and Pleurotus spp., and so were manganese-independent and manganese dependent peroxidases for A. biennis and I. lacteus. Monitoring of enzymes with respect to biomass production indicated that Pleurotus spp., H. croceus, and Ph. chrysosporium shared common patterns for all three activities. Moreover, generation of enzymes at the early biodegradation stages enhanced the efficiency of OMW treatment. PMID:24987685

  5. On the Recent Use of Membrane Technology for Olive Mill Wastewater Purification

    PubMed Central

    Ochando-Pulido, Javier Miguel; Martinez-Ferez, Antonio

    2015-01-01

    Many reclamation treatments as well as integrated processes for the purification of olive mill wastewaters (OMW) have already been proposed and developed but not led to completely satisfactory results, principally due to complexity or cost-ineffectiveness. The olive oil industry in its current status, composed of little and dispersed factories, cannot stand such high costs. Moreover, these treatments are not able to abate the high concentration of dissolved inorganic matter present in these highly polluted effluents. In the present work, a review on the actual state of the art concerning the treatment and disposal of OMW by membranes is addressed, comprising microfiltration (MF), ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO), as well as membrane bioreactors (MBR) and non-conventional membrane processes such as vacuum distillation (VD), osmotic distillation (OD) and forward osmosis (FO). Membrane processes are becoming extensively used to replace many conventional processes in the purification of water and groundwater as well as in the reclamation of wastewater streams of very diverse sources, such as those generated by agro-industrial activities. Moreover, a brief insight into inhibition and control of fouling by properly-tailored pretreatment processes upstream the membrane operation and the use of the critical and threshold flux theories is provided. PMID:26426062

  6. Micellar enhanced ultrafiltration process for the treatment of olive mill wastewater.

    PubMed

    El-Abbassi, Abdelilah; Khayet, Mohamed; Hafidi, Abdellatif

    2011-10-01

    Olive mill wastewater (OMW) is an important environmental pollution problem, especially in the Mediterranean, which is the main olive oil production region worldwide. Environmental impact of OMW is related to its high organic load and particularly to the phytotoxic and antibacterial action of its phenolic content. In fact, polyphenols are known as powerful antioxidants with interesting nutritional and pharmaceutical properties. In the present work, the efficiency of OMW Micellar Enhanced Ultrafiltration (MEUF) treatment for removal and concentration of polyphenols was investigated, using an anionic surfactant (Sodium Dodecyl Sulfate salt, SDS) and a hydrophobic poly(vinyldene fluoride) (PVDF) membrane. The effects of the process experimental conditions on the permeate flux were investigated, and the secondary membrane resistance created by SDS molecules was evaluated. The initial fluxes of OMW processing by MEUF using SDS were 25.7 and 44.5 l/m2 h under transmembrane pressures of 3.5 and 4.5 bar, respectively. The rejection rate of polyphenols without using any surfactant ranged from 5 to 28%, whereas, it reached 74% when SDS was used under optimum pH (pH 2). The MEUF provides a slightly colored permeate (about 88% less dark), which requires clearly less chemical oxygen demand (COD) for its oxidation (4.33% of the initial COD). These results showed that MEUF process can efficiently be applied to the treatment of OMW and for the concentration and recovery of polyphenols.

  7. Toxicity effects of olive-mill wastewater on growth, photosynthesis and pollen morphology of spinach plants.

    PubMed

    Asfi, Maria; Ouzounidou, Georgia; Panajiotidis, Sampson; Therios, Ioannis; Moustakas, Michael

    2012-06-01

    Olive mill-wastewater (OMW), a by-product of the olive oil extraction process, represents a significant environmental problem in Mediterranean areas. We studied the impact of OMW dilutions (1:10 and 1:20) on growth, photosynthesis, proline and sugar accumulation as well as on pollen morphology of spinach (Spinacia oleracea L.) plants, to evaluate the application of OMW dilutions as pretreatment technique, prior to land disposal. Biomass, height, total chlorophyll and leaf area of spinach declined progressively with decreasing OMW dilution. Since fatty acids and phenolic compounds (present in the OMW) are considered precursors in the polymerization of sporopollenin, we suggest that under OMW treatment spinach plants seem to 'direct' the excess of these substances in the production and formation of increased pollen grains. Proline did not accumulate under OMW stress, but decreased possible due to transport to pollens in response to increased demand to over-production of pollens. Both OMW dilutions resulted in a decreased efficiency of PSII functioning and an increased excitation pressure (1-q(p)). It is concluded that, higher than 1:20 OMW dilutions should be used, and/or additional treatment should be applied before use of the OMW in the environment.

  8. Comparative examination of the olive mill wastewater biodegradation process by various wood-rot macrofungi.

    PubMed

    Koutrotsios, Georgios; Zervakis, Georgios I

    2014-01-01

    Olive mill wastewater (OMW) constitutes a major cause of environmental pollution in olive-oil producing regions. Sixty wood-rot macrofungi assigned in 43 species were evaluated for their efficacy to colonize solidified OMW media at initially established optimal growth temperatures. Subsequently eight strains of the following species were qualified: Abortiporus biennis, Ganoderma carnosum, Hapalopilus croceus, Hericium erinaceus, Irpex lacteus, Phanerochaete chrysosporium, Pleurotus djamor, and P. pulmonarius. Fungal growth in OMW (25%v/v in water) resulted in marked reduction of total phenolic content, which was significantly correlated with the effluent's decolorization. A. biennis was the best performing strain (it decreased phenolics by 92% and color by 64%) followed by P. djamor and I. lacteus. Increase of plant seeds germination was less pronounced evidencing that phenolics are only partly responsible for OMW's phytotoxicity. Laccase production was highly correlated with all three biodegradation parameters for H. croceus, Ph. chrysosporium, and Pleurotus spp., and so were manganese-independent and manganese dependent peroxidases for A. biennis and I. lacteus. Monitoring of enzymes with respect to biomass production indicated that Pleurotus spp., H. croceus, and Ph. chrysosporium shared common patterns for all three activities. Moreover, generation of enzymes at the early biodegradation stages enhanced the efficiency of OMW treatment.

  9. Biological activities of phenolic compounds present in virgin olive oil.

    PubMed

    Cicerale, Sara; Lucas, Lisa; Keast, Russell

    2010-02-02

    The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, neurodegenerative diseases and certain types of cancer. The apparent health benefits have been partially ascribed to the dietary consumption of virgin olive oil by Mediterranean populations. Much research has focused on the biologically active phenolic compounds naturally present in virgin olive oils to aid in explaining reduced mortality and morbidity experienced by people consuming a traditional Mediterranean diet. Studies (human, animal, in vivo and in vitro) have demonstrated that olive oil phenolic compounds have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, antimicrobial activity and bone health. This paper summarizes current knowledge on the bioavailability and biological activities of olive oil phenolic compounds.

  10. Olive oil by capillary electrophoresis: characterization and genuineness.

    PubMed

    Monasterio, Romina P; Fernández, María de los Ángeles; Silva, María Fernanda

    2013-05-15

    Olive oil, obtained from Olea europaea L. (Oleaceae) fruits, is an important ingredient in the Mediterranean diet. The purpose of this paper is to review and evaluate olive oil analysis using capillary electrophoresis (CE). This review covers a selection of the literature published on this topic over the past decade. The current state of the art of the topic is evaluated, with special emphasis on separation conditions, analysis purpose, and analytes investigated. CE has been used to characterize or to carry out authenticity studies. Particular attention has been focused on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud. CE represents a good compromise between sample throughput, sample volume, satisfactory characterization, and sustainability for the analysis of target compounds present in olive oils.

  11. 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.

  12. Working towards the development of innovative ultrasound equipment for the extraction of virgin olive oil.

    PubMed

    Clodoveo, Maria Lisa; Durante, Viviana; La Notte, Domenico

    2013-09-01

    Malaxation has been recognized as one of the most critical points in the mechanical extraction process for virgin olive oil (VOO). It is a low and continuous kneading of olive paste at a carefully monitored temperature. Through this essential technological operation the small droplets of the oil formed during the milling merge into large drops that can be easily separated with a decanter centrifuge. During this technological phase, a complex and necessary bioprocess takes place in order to determine the quality and composition of the final product. The malaxer is a heat exchanger characterized by a low overall heat transfer coefficient because the ratio of surface area to volume is disadvantageous, so it is important to find an innovative technology to improve heat-exchange. As matter of fact, the malaxing step is the only discontinuous phase in a continuous extraction process. In the next future, the essential challenge of VOO industrial plant manufacturing sector is to design and build advanced machines in order to transform the discontinuous malaxing step in a continuous phase and improve the working capacity of the industrial plants. In order to reduce the malaxing time enhancing the quality of the product, two ultrasound-assisted virgin olive oil extraction processes were tested against the traditional method. The sonication treatment was applied on olives submerged in a water bath (before the crushing) and on olive paste (after the crushing). The ultrasound technology provides a reduction of the malaxing duration improving VOO yields and its minor compounds content. Better extractibility and higher minor compounds contents were obtained by sonicating the olives submerged in a water bath than olive paste. After experimental trials the results were employed to suggest innovative scaling up solutions of the process and new applications of ultrasounds in the VOO industry.

  13. Lipase production by yeasts from extra virgin olive oil.

    PubMed

    Ciafardini, G; Zullo, B A; Iride, A

    2006-02-01

    Newly produced olive oil has an opalescent appearance due to the presence of solid particles and micro-drops of vegetation water from the fruits. Some of our recent microbiological research has shown that a rich micro-flora is present in the suspended fraction of the freshly produced olive oil capable of improving the quality of the oil through the hydrolysis of the oleuropein. Present research however has, for the first time, demonstrated the presence of lipase-positive yeasts in some samples of extra virgin olive oil which can lower the quality of the oil through the hydrolysis of the triglycerides. The tests performed with yeasts of our collection, previously isolated from olive oil, demonstrated that two lipase-producing yeast strains named Saccharomyces cerevisiae 1525 and Williopsis californica 1639 were able to hydrolyse different specific synthetic substrates represented by p-nitrophenyl stearate, 4-nitrophenyl palmitate, tripalmitin and triolein as well as olive oil triglycerides. The lipase activity in S. cerevisiae 1525 was confined to the whole cells, whereas in W. californica 1639 it was also detected in the extracellular fraction. The enzyme activity in both yeasts was influenced by the ratio of the aqueous to the organic phase reaching its maximum value in S. cerevisiae 1525 when the water added to the olive oil was present in a ratio of 0.25% (v/v), whereas in W. californica 1639 the optimal ratio was 1% (v/v). Furthermore, the free fatty acids of olive oil proved to be good inducers of lipase activity in both yeasts. The microbiological analysis carried out on commercial extra virgin olive oil, produced in four different geographic areas, demonstrated that the presence of lipase-producing yeast varied from zero to 56% of the total yeasts detected, according to the source of oil samples. The discovery of lipase-positive yeasts in some extra virgin olive oils leads us to believe that yeasts are able to contribute in a positive or negative way towards

  14. Oxidative Stress Induced in Sunflower Seedling Roots by Aqueous Dry Olive-Mill Residues

    PubMed Central

    Garrido, Inmaculada; García-Sánchez, Mercedes; Casimiro, Ilda; Casero, Pedro Joaquin; García-Romera, Inmaculada; Ocampo, Juan Antonio; Espinosa, Francisco

    2012-01-01

    The contamination of soils with dry olive-mill residue can represent a serious problem as being an environmental stressor in plants. It has been demonstrated that inoculation of aqueous extract of olive oil-mill residue (ADOR) with saprobe fungi removes some phenolic compounds. In this paper we studied the effect of ADOR uninoculated or inoculated with saprobe fungi in sunflower seedling roots. The germination and root growth, O2·- generation, superoxide dismutase (SOD) and extracellular peroxidases (EC-POXs) activities, and the content of some metabolites involved in the tolerance of stress were tested. The roots germinated in ADOR uninoculated show a decrease in meristem size, resulting in a reduction of the root length and fresh weight, and in the number of layers forming the cortex, but did not alter the dry weight, protein and soluble amino acid content. ADOR caused the decreases in O2·- generation and EC-POX′s activities and protein oxidation, but enhanced SOD activity, lipid peroxidation and proline content. Fluorescence imaging showed that ADOR induced O2·- and H2O2 accumulation in the roots. The increase in SOD and the decrease in EC-POX′s activities might be involved in the enhancement of H2O2 content and lipid peroxidation. Control roots treated with ADOR for 10 min show an oxidative burst. Roots germinated in ADOR inoculated with saprobe fungi partially recovered normal levels of ROS, morphological characteristics and antioxidant activities. These results suggested that treatment with ADOR caused a phytotoxic effect during germination inducing an oxidative stress. The inoculation of ADOR with saprobe fungi limited the stress. PMID:23049960

  15. Sensory intensity assessment of olive oils using an electronic tongue.

    PubMed

    Veloso, Ana C A; Dias, Luís G; Rodrigues, Nuno; Pereira, José A; Peres, António M

    2016-01-01

    Olive oils may be commercialized as intense, medium or light, according to the intensity perception of fruitiness, bitterness and pungency attributes, assessed by a sensory panel. In this work, the capability of an electronic tongue to correctly classify olive oils according to the sensory intensity perception levels was evaluated. Cross-sensitivity and non-specific lipid polymeric membranes were used as sensors. The sensor device was firstly tested using quinine monohydrochloride standard solutions. Mean sensitivities of 14±2 to 25±6 mV/decade, depending on the type of plasticizer used in the lipid membranes, were obtained showing the device capability for evaluating bitterness. Then, linear discriminant models based on sub-sets of sensors, selected by a meta-heuristic simulated annealing algorithm, were established enabling to correctly classify 91% of olive oils according to their intensity sensory grade (leave-one-out cross-validation procedure). This capability was further evaluated using a repeated K-fold cross-validation procedure, showing that the electronic tongue allowed an average correct classification of 80% of the olive oils used for internal-validation. So, the electronic tongue can be seen as a taste sensor, allowing differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis.

  16. 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 C6 aldehydes that seem to be more stable than C6 alcohols and esters.

  17. Recent patents in olive oil industry: New technologies for the recovery of phenols compounds from olive oil, olive oil industrial by-products and waste waters.

    PubMed

    Sabatini, N

    2010-06-01

    Olive oil is the major source of mono-unsaturated fatty acids in the Mediterranean basin. It has been demonstrated that several olive components play an important role in human health. Among these components, polyphenols play a very important role. They are responsible for olive oil stability and sensory attributes. Moreover, they have pharmacological properties, are natural antioxidants and inhibit the proliferation of many pathogen microorganisms. Studies in vitro have demonstrated that hydroxytyrosol scavenges free radicals, inhibits human low-density lipoprotein (LDL) oxidation which is a process involved in the pathogenesis of the atherosclerosis, inhibits platelet aggregation and discloses anticancer activity on cancer cells by means of pro-apoptotic mechanisms. It has also been demonstrated that hydroxytyrosol acts in vitro against both Gram-positive and Gram-negative bacteria, which are involved in many infections of respiratory and intestinal tracts. In this review, the most recent patents developed to improve technologies for recovering of antioxidant compounds of olive oil, olive oil industrial by products and waste-waters have been presented.

  18. Reduction of virgin olive oil bitterness by fruit cold storage.

    PubMed

    Yousfi, Khaled; Cayuela, José A; García, José M

    2008-11-12

    Green mature olives (Olea europaea L. cv. 'Manzanilla', 'Picual', and 'Verdial') were stored at 5 degrees C, and the oil extracted from them showed a middle intensity level of sensory-evaluated bitterness. The storage times necessary for this reduction were different for the three varieties tested, requiring 4, 6, and 8 weeks, respectively, for 'Manzanilla', 'Picual', and 'Verdial' olives. The level of commercial quality of the extracted oil did not deteriorate as a consequence of previous fruit storage. Olives matured during refrigeration at 5 degrees C, as the increase of maturation index and the decrease of color index and fruit firmness indicated. Similarly, as the fruit storage period progressed, the total phenolic compound content of the extracted oils decreased. Although the use of green mature olives may require a more prolonged storage time, it allows for a better postharvest handling of the fruits, which are more resistant to physical damage or fungal infections than the riper ones.

  19. 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

    2016-10-05

    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 thanks 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 for the most part be responsible for the protective effects against cardiovascular diseases associated with olive oil. 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. In this review, the available literature on hydroxytyrosol effects as a cardioprotective agent is reported and discussed. Moreover, we also discuss the chemistry, nutritional aspects and bioavailability of hydroxytyrosol.

  20. Stability of avocado oil during heating: comparative study to olive oil.

    PubMed

    Berasategi, Izaskun; Barriuso, Blanca; Ansorena, Diana; Astiasarán, Iciar

    2012-05-01

    The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were characterised and compared at time 0h and after different times of heating process (180°C). PUFA/SFA (0.61 at t=0) and ω-6/ω-3 (14.05 at t=0) were higher in avocado oil than in olive oil during the whole experiment. Avocado oil was richer than olive oil in total phytosterols at time 0h (339.64; 228.27mg/100g) and at 9h (270.44; 210.30mg/100g) of heating. TBARs was higher in olive oil after 3h, reaching the maximum values in both oils at 6h of heating treatment. Vitamin E was higher in olive oil (35.52 vs. 24.5mg/100g) and it disappeared earlier in avocado oil (at 4 vs. 5h). The stability of avocado oil was similar to that of olive oil.

  1. Characterization of virgin olive oils produced with autochthonous Galician varieties.

    PubMed

    Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Cancho-Grande, Beatriz; Valli, Enrico; Bendini, Alessandra; Gallina Toschi, Tullia; Simal-Gandara, Jesus

    2016-12-01

    The interest of Galician oil producers (NW Spain) in recovering the ancient autochthonous olive varieties Brava and Mansa has increased substantially in recent years. Virgin olive oils produced by co-crushing both varieties in two different proportions, reflecting the usual and most common practice adopted in this region, have gradually emerged for the production of virgin olive oils. Herein, the sensory and chemical characteristics of such oils were characterized by quality and genuineness-related parameters. The results of chemical analysis are discussed in terms of their effective contribution to the sensory profile, which suggests useful recommendations for olive oil producers to improve the quality of oils. Antioxidant compounds, together with aromas and coloured pigments were determined, and their contribution in determining the functional value and the sensory properties of oils was investigated. In general, given the high levels of phenolic compounds (ranging between 254 and 375mg/kg oil), tocopherols (about 165mg/kg oil) and carotenoids (10-12mg/kg oil); these are oils with long stability, especially under dark storage conditions, because stability is reinforced with the contribution of chlorophylls (15-22mg/kg oil). A major content of phenolic compounds, as well as a predominance of trans-2-hexen-1-al within odor-active compounds (from 897 to 1645μg/kg oil), responsible for bitter sensory notes. This characterization allows to developing new antioxidant-rich and flavour-rich VOOs, when co-crushing with a higher proportion of Brava olives, satisfying the consumers' demand in having access to more healthy dishes and peculiar sensory attributes.

  2. Olive oil supplemented with menaquinone-7 significantly affects osteocalcin carboxylation.

    PubMed

    Brugè, Francesca; Bacchetti, Tiziana; Principi, Federica; Littarru, Gian Paolo; Tiano, Luca

    2011-10-01

    Menaquinone-7 (MK-7), a member of the vitamin K2 family, performs several functions, all related to its recognised effect on post-translational carboxylation of certain protein-bound glutamate residues. Due to its lipophilic structure MK-7 is soluble in olive oil, so the aim of the present study was to test whether extra-virgin (EV) olive oil enriched with MK-7 significantly increases MK-7 plasma levels and has an effect on osteocalcin and its carboxylation status. Healthy young volunteers (n 12) were administered 20 ml EV olive oil per d for 2 weeks, followed by 2 weeks of the same amount of olive oil enriched with 45 μg and then 90 μg MK-7, with an appropriate washout time in between. Blood was collected and plasma separated in each phase of the study. We found that integration of the diet with EV olive oil alone did not produce any significant variation of MK-7 plasma levels compared with baseline. Supplementation with MK-7-enriched olive oil resulted in a significant and dose-dependent increase in plasma levels. The high dose also significantly increased carboxylated osteocalcin (cOC) and decreased undercarboxylated osteocalcin (ucOC) plasma levels, resulting in a significant increase in the cOC:ucOC ratio. A significant correlation was also found between percentage variation of plasma cOCA:ucOC ratio and increase in plasma MK-7 levels. We conclude that regular consumption of MK-7-enriched olive oil may constitute a valid approach in order to preserve some key biochemical mechanisms controlling bone mineralisation.

  3. Ultrasound pretreatment for enhanced biogas production from olive mill wastewater.

    PubMed

    Oz, Nilgun Ayman; Uzun, Alev Cagla

    2015-01-01

    This study investigates applicability of low frequency ultrasound technology to olive mill wastewaters (OMWs) as a pretreatment step prior to anaerobic batch reactors to improve biogas production and methane yield. OMWs originating from three phase processes are characterized with high organic content and complex nature. The treatment of the wastewater is problematic and alternative treatment options should be investigated. In the first part of the study, OMW samples were subjected to ultrasound at a frequency of 20kHz with applied powers varying between 50 and 100W under temperature controlled conditions for different time periods in order to determine the most effective sonication conditions. The level of organic matter solubilization at ultrasound experiments was assessed by calculating the ratio of soluble chemical oxygen demand/total chemical oxygen demand (SCOD/TCOD). The results revealed that the optimum ultrasonic condition for diluted OMW is 20kHz, 0.4W/mL for 10min. The application of ultrasound to OMW increased SCOD/TCOD ratio from 0.59 to 0.79. Statistical analysis (Friedman's tests) show that ultrasound was significantly effective on diluted OMW (p<0.05) in terms of SCOD parameter, but not for raw OMW (p>0.05). For raw OMW, this increase has been found to be limited due to high concentration of suspended solids (SS). In the second part of the study, biogas and methane production rates of anaerobic batch reactor fed with the ultrasound pretreated OMW samples were compared with the results of control reactor fed with untreated OMW in order to determine the effect of sonication. A nonparametric statistical procedure, Mann-Whitney U test, was used to compare biogas and methane production from anaerobic batch reactors for control and ultrasound pretreated samples. Results showed that application of low frequency ultrasound to OMW significantly improved both biogas and methane production in anaerobic batch reactor fed with the wastewater (p<0.05). Anaerobic

  4. 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.

  5. Effect of the solvent and the sample preparation on the determination of triterpene compounds in two-phase olive-mill-waste samples.

    PubMed

    Fernández-Hernández, Antonia; Martinez, Antonio; Rivas, Francisco; García-Mesa, Jose A; Parra, Andres

    2015-05-06

    A simple and rapid extraction method has been employed to determine several value-added compounds, mainly triterpenes, in two-phase olive-mill-waste samples. The compounds were extracted with methanol or ethyl acetate, and the initial fresh samples were treated for classic techniques such as drying, drying and oil extraction, and drying and sifting of the olive stones. For the identification and quantitation of the compounds, an ultra performance liquid chromatography-mass spectrometry method was employed. The best results of the triterpenic compound content were achieved by extraction with methanol from the fresh sample for the oleanolic and ursolic acids, and erythrodiol and uvaol; and from the dried-extracted sample for the maslinic acid. Conversely, the best results for the linoleic acid content were reached by extraction with ethyl acetate from the dried-sifted sample. These are remarkable processes that make the solid wastes from the olive-oil industry reach a high added value.

  6. A focus on pressure-driven membrane technology in olive mill wastewater reclamation: state of the art.

    PubMed

    Ochando-Pulido, J M; Martinez-Ferez, A

    2012-01-01

    Direct disposal of the heavily polluted effluent from olive oil industry (olive mill wastewater, OMW) to the environment or to domestic wastewater treatment plants is actually prohibited in most countries, and conventional treatments are ineffective. Membranes are currently one of the most versatile technologies for environmental quality control. Notwithstanding, studies on OMW reclamation by membranes are still scarce, and fouling inhibition and prediction to improve large-scale membrane performance still remain unresolved. Consequently, adequately targeted pretreatment for the specific binomium membrane-feed, as well as optimized operating conditions for the proper membranes, is today's challenge to ensure threshold flux values. Several membrane materials, configurations and pore sizes have been elucidated, and also different pretreatments including sedimentation, centrifugation, biosorption, sieving, filtration and microfiltration, various types of flocculation as well as advance oxidation processes have been applied so far. Recovery of potential-value compounds, such as a variety of polyphenols highlighting oleuropein and hydroxytyrosol, has been attempted too. All this research should constitute the starting point to proceed with OMW purification beyond recycling for irrigation or depuration for sewer discharge, with the aim of complying with standards to reuse the effluent in the olive oil production process, together with cost-effective recovery of added-value compounds.

  7. Olive Oil Headspace Characterization by a Gas Sensor Array

    NASA Astrophysics Data System (ADS)

    Santonico, Marco; Gianni, Giacomo; Capuano, Rosamaria; Migliorini, Marzia; Catini, Alexandro; Dini, Francesca; Martinelli, Eugenio; Paolesse, Roberto; D'Amico, Arnaldo; Di Natale, Corrado

    2011-09-01

    Olive oil quality is strictly correlated to the volatile compounds profile. Both quality and defects can be connected to the presence of specific volatile compounds in the oil headspace. In this paper, olive oil samples have been artificially modified by adding a number of compounds known to be typical of the more frequent defects: fusty, musty, muddy and rancid. Results demonstrate the sensitivity of the electronic nose to the compounds characterizing the defects and then the capability of the instrument to identify the defects in real samples.

  8. Olive oil consumption and non-alcoholic fatty liver disease.

    PubMed

    Assy, Nimer; Nassar, Faris; Nasser, Gattas; Grosovski, Maria

    2009-04-21

    The clinical implications of non-alcoholic fatty liver diseases (NAFLD) derive from their potential to progress to fibrosis and cirrhosis. Inappropriate dietary fat intake, excessive intake of soft drinks, insulin resistance and increased oxidative stress results in increased free fatty acid delivery to the liver and increased hepatic triglyceride (TG) accumulation. An olive oil-rich diet decreases accumulation of TGs in the liver, improves postprandial TGs, glucose and glucagon-like peptide-1 responses in insulin-resistant subjects, and upregulates glucose transporter-2 expression in the liver. The principal mechanisms include: decreased nuclear factor-kappaB activation, decreased low-density lipoprotein oxidation, and improved insulin resistance by reduced production of inflammatory cytokines (tumor necrosis factor, interleukin-6) and improvement of jun N-terminal kinase-mediated phosphorylation of insulin receptor substrate-1. The beneficial effect of the Mediterranean diet is derived from monounsaturated fatty acids, mainly from olive oil. In this review, we describe the dietary sources of the monounsaturated fatty acids, the composition of olive oil, dietary fats and their relationship to insulin resistance and postprandial lipid and glucose responses in non-alcoholic steatohepatitis, clinical and experimental studies that assess the relationship between olive oil and NAFLD, and the mechanism by which olive oil ameliorates fatty liver, and we discuss future perspectives.

  9. Membrane-filtered olive mill wastewater: Quality assessment of the dried phenolic-rich fraction

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A current trend in olive mill wastewater (OMWW) management is to not only decrease environmental pollution but also extract and utilize valuable by-products. Therefore, the objectives of this study were to explore different techniques for drying a phenolic-rich membrane filtration fraction of OMWW a...

  10. Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this study was to determine the drying behavior of 2-phase olive mill waste (2POMW) under isothermal microwave-convection drying conditions. 2POMW samples were dried in a thin layer in a variable-power pilot microwave oven with impinging air, using a feedback controller to maintain...

  11. Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils.

    PubMed

    Jiménez, A; Beltrán, G; Aguilera, M P

    2004-03-05

    Solid-phase microextraction was used as a technique for headspace sampling of extra virgin olive oil and virgin olive oil samples with different off-flavours. A 100 microm coated polydimethylsiloxane fiber was used to extract volatile aldehydes, the sampling temperature was 45 degrees C and the fiber has been exposed to the headspace for 15 min. Nonanal and 2-decenal were present in all the olive oils with extraction off-flavours but were not in extra virgin olive oil sample.

  12. 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/.

  13. Discrimination of storage conditions and freshness in virgin olive oil.

    PubMed

    Kalua, Curtis M; Bedgood, Danny R; Bishop, Andrea G; Prenzler, Paul D

    2006-09-20

    Virgin olive oil samples stored in the light at ambient temperature, in the dark at ambient temperature, and at low temperature in the dark for 12 months both with and without headspace were separated into recognizable patterns with stepwise linear discriminant analysis. The discrimination with variables volatile and phenolic compounds, free fatty acid (FFA), peroxide values, K232, and K270 revealed a departure of stored oil from freshness and showed significant (p < 0.01) differences between storage conditions. Virgin olive oil stored at low temperature had characteristics closest to fresh oil while oil stored in the light showed the largest departure from freshness. Parameters that exclusively and significantly (p < 0.01) discriminated storage conditions were identified as potential markers of the storage condition. In the presence of oxygen, hexanal was a marker of storage in the light, FFA was a marker for dark storage, and markers of low-temperature storage were acetic acid and pentanal. In the absence of oxygen, octane was the marker for storage in the light whereas tyrosol and hexanol were markers of virgin olive oil stored in the dark, with no marker indicative of low-temperature storage. E-2-Hexenal, K232, and K270 were identified as markers of virgin olive oil freshness.

  14. Advanced oxidation treatment of physico-chemically pre-treated olive mill industry effluent.

    PubMed

    Gomec, Cigdem Y; Erdim, Esra; Turan, Ilknur; Aydin, Ali F; Ozturk, Izzet

    2007-08-01

    In this study, the applicability of physico-chemical methods was investigated for the pre-treatment of the olive mill effluents prior to the discharge into the common sewerage ending with a municipal wastewater treatment plant. The samples were taken from an olive oil industry operated as three-phase process located in Turkey. Various pre-treatment methods including acid craking, polyelectrolyte and lime additions were applied. Advanced oxidation study using Fenton's process was also investigated following pre-treatment by acid cracking and cationic polyelectrolyte. Acid cracking alone gave satisfactory treatment efficiencies and polyelectrolite additions to the acid-cracked samples enhanced treatment efficiency. Since a complete treatment plant is available at the end of the sewer system, results indicated that the effluents of the investigated industry could be discharged into the municipal sewerage in the case of total chemical oxygen demand (COD(tot)), suspended solid (SS) and volatile suspended solid (VSS) concentrations according to the Turkish Water Pollution Control Regulation after pre-treatment with 5 ppm anionic polyelectrolyte following acid cracking. The minimum COD(tot), SS and VSS removals were observed when raw wastewater was pre-treated with lime and the discharge standards to the municipal sewer system could not be met. Advanced oxidation with Fenton's process was applied after acid cracking and cationic polyelectrolyte treatment in order to investigate further reduction in chemical oxygen demand (COD) concentration for minimizing the influence of this industrial discharge on the existing municipal wastewater treatment plant. Results indicated that COD(tot) removal increased up to 89% from 74% after Fenton's oxidation for the acid cracked samples in which cationic polyelectrolite (10 ppm) was added.

  15. 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.

  16. 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

  17. 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.

  18. Microencapsulation by Membrane Emulsification of Biophenols Recovered from Olive Mill Wastewaters

    PubMed Central

    Piacentini, Emma; Poerio, Teresa; Bazzarelli, Fabio; Giorno, Lidietta

    2016-01-01

    Biophenols are highly prized for their free radical scavenging and antioxidant activities. Olive mill wastewaters (OMWWs) are rich in biophenols. For this reason, there is a growing interest in the recovery and valorization of these compounds. Applications for the encapsulation have increased in the food industry as well as the pharmaceutical and cosmetic fields, among others. Advancements in micro-fabrication methods are needed to design new functional particles with target properties in terms of size, size distribution, and functional activity. This paper describes the use of the membrane emulsification method for the fine-tuning of microparticle production with biofunctional activity. In particular, in this pioneering work, membrane emulsification has been used as an advanced method for biophenols encapsulation. Catechol has been used as a biophenol model, while a biophenols mixture recovered from OMWWs were used as a real matrix. Water-in-oil emulsions with droplet sizes approximately 2.3 times the membrane pore diameter, a distribution span of 0.33, and high encapsulation efficiency (98% ± 1% and 92% ± 3%, for catechol and biophenols, respectively) were produced. The release of biophenols was also investigated. PMID:27171115

  19. Microencapsulation by Membrane Emulsification of Biophenols Recovered from Olive Mill Wastewaters.

    PubMed

    Piacentini, Emma; Poerio, Teresa; Bazzarelli, Fabio; Giorno, Lidietta

    2016-05-09

    Biophenols are highly prized for their free radical scavenging and antioxidant activities. Olive mill wastewaters (OMWWs) are rich in biophenols. For this reason, there is a growing interest in the recovery and valorization of these compounds. Applications for the encapsulation have increased in the food industry as well as the pharmaceutical and cosmetic fields, among others. Advancements in micro-fabrication methods are needed to design new functional particles with target properties in terms of size, size distribution, and functional activity. This paper describes the use of the membrane emulsification method for the fine-tuning of microparticle production with biofunctional activity. In particular, in this pioneering work, membrane emulsification has been used as an advanced method for biophenols encapsulation. Catechol has been used as a biophenol model, while a biophenols mixture recovered from OMWWs were used as a real matrix. Water-in-oil emulsions with droplet sizes approximately 2.3 times the membrane pore diameter, a distribution span of 0.33, and high encapsulation efficiency (98% ± 1% and 92% ± 3%, for catechol and biophenols, respectively) were produced. The release of biophenols was also investigated.

  20. Performance modeling and cost analysis of a pilot-scale reverse osmosis process for the final purification of olive mill wastewater.

    PubMed

    Ochando-Pulido, Javier Miguel; Hodaifa, Gassan; Victor-Ortega, Maria Dolores; Martinez-Ferez, Antonio

    2013-10-11

    A secondary treatment for olive mill wastewater coming from factories working with the two-phase olive oil production process (OMW-2) has been set-up on an industrial scale in an olive oil mill in the premises of Jaén (Spain). The secondary treatment comprises Fenton-like oxidation followed by flocculation-sedimentation and filtration through olive stones. In this work, performance modelization and preliminary cost analysis of a final reverse osmosis (RO) process was examined on pilot scale for ulterior purification of OMW-2 with the goal of closing the loop of the industrial production process. Reduction of concentration polarization on the RO membrane equal to 26.3% was provided upon increment of the turbulence over the membrane to values of Reynolds number equal to 2.6 × 104. Medium operating pressure (25 bar) should be chosen to achieve significant steady state permeate flux (21.1 L h-1 m-2) and minimize membrane fouling, ensuring less than 14.7% flux drop and up to 90% feed recovery. Under these conditions, irreversible fouling below 0.08 L h-2 m-2 bar-1 helped increase the longevity of the membrane and reduce the costs of the treatment. For 10 m3 day-1 OMW-2 on average, 47.4 m2 required membrane area and 0.87 € m-3 total costs for the RO process were estimated.

  1. Performance Modeling and Cost Analysis of a Pilot-Scale Reverse Osmosis Process for the Final Purification of Olive Mill Wastewater

    PubMed Central

    Ochando-Pulido, Javier Miguel; Hodaifa, Gassan; Victor-Ortega, Maria Dolores; Martinez-Ferez, Antonio

    2013-01-01

    A secondary treatment for olive mill wastewater coming from factories working with the two-phase olive oil production process (OMW-2) has been set-up on an industrial scale in an olive oil mill in the premises of Jaén (Spain). The secondary treatment comprises Fenton-like oxidation followed by flocculation-sedimentation and filtration through olive stones. In this work, performance modelization and preliminary cost analysis of a final reverse osmosis (RO) process was examined on pilot scale for ulterior purification of OMW-2 with the goal of closing the loop of the industrial production process. Reduction of concentration polarization on the RO membrane equal to 26.3% was provided upon increment of the turbulence over the membrane to values of Reynolds number equal to 2.6 × 104. Medium operating pressure (25 bar) should be chosen to achieve significant steady state permeate flux (21.1 L h−1 m−2) and minimize membrane fouling, ensuring less than 14.7% flux drop and up to 90% feed recovery. Under these conditions, irreversible fouling below 0.08 L h−2 m−2 bar−1 helped increase the longevity of the membrane and reduce the costs of the treatment. For 10 m3 day−1 OMW-2 on average, 47.4 m2 required membrane area and 0.87 € m−3 total costs for the RO process were estimated. PMID:24957058

  2. Olive oil and haemostasis: platelet function, thrombogenesis and fibrinolysis.

    PubMed

    Delgado-Lista, Javier; Garcia-Rios, Antonio; Perez-Martinez, Pablo; Lopez-Miranda, Jose; Perez-Jimenez, Francisco

    2011-01-01

    Mediterranean diet is one of the healthiest nutritional models used in developed countries. The actual interest in this dietary model is based in two main premises. First, the high palatability for the consumer, which aids to the adherence to the model on a life-long basis, and second, the mounting evidence on the beneficial properties that its consumption provokes in cardiovascular risk factors, cancer and cognitive age associated decline. Olive oil is the principal component of Mediterranean diet, both by its predominant position as the main energy source, and its presence in almost all cooked and/or seasoned food. The influence of the olive oil on the beneficial effects of the Mediterranean diet is well known. Albeit an initial stage in which monounsaturated fatty acids (mainly oleic acid) were studied as the sole player of these effects, the knowledge about the micronutrients has evolved to a much more complex model in which the processing of the oil and the content in some minor contents of the virgin olive oil play a fundamental role. In this article we will review the current evidences that relate olive oil with the haemostatic system.

  3. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions

    PubMed Central

    Talhaoui, Nassima; Gómez-Caravaca, Ana María; León, Lorenzo; De la Rosa, Raúl; Fernández-Gutiérrez, Alberto; Segura-Carretero, Antonio

    2016-01-01

    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. PMID:26959010

  4. 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.

  5. 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.

  6. 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.

  7. Extracts deriving from olive mill waste water and their effects on the liver of the goldfish Carassius auratus fed with hypercholesterolemic diet.

    PubMed

    Alesci, Alessio; Cicero, Nicola; Salvo, Andrea; Palombieri, Deborah; Zaccone, Daniele; Dugo, Giacomo; Bruno, Maurizio; Vadalà, Rossella; Lauriano, Eugenia Rita; Pergolizzi, Simona

    2014-01-01

    The present research aims to evaluate the beneficial effects of polyphenols derived from waste water from a olive mill, obtained by non-plastic molecular imprinting device, in a hypercholesterolemic diet on Carassius auratus, commonly known as goldfish that was selected as experimental model. The study was conducted with morphological and histochemical analyses and also the data were supported by immunohistochemical analysis. Results show the beneficial activity of polyphenols with a reduction of the damage in the steatotic group, confirming that they may be suggested in the treatment of diseases by lipid accumulation, and used as any addition in feed for farmed fish, in order to improve the organoleptic and nutritional quality. The beneficial effects of waste oil extract should be suggested in the contexts of research programmes focused on the products to the health system. Furthermore, the olive mill waste water polyphenols free can be used as natural fertilizers.

  8. 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%).

  9. Transesterification of Waste Olive Oil by "Candida" Lipase

    ERIC Educational Resources Information Center

    Shen, Xiangping; Vasudevan, Palligarnai T.

    2008-01-01

    Biodiesel was produced by transesterification of waste olive oil with methanol and Novozym [R] 435. The effect of the molar ratio of methanol to triolein, mode of methanol addition, reaction temperature, and mixing speed on biodiesel yield was determined. The effect of different acyl acceptors and/or solvents on biodiesel yield was also evaluated.…

  10. Synthesis of hydroxytyrosyl alkyl ethers from olive oil waste waters.

    PubMed

    Madrona, Andrés; Pereira-Caro, Gema; Mateos, Raquel; Rodríguez, Guillermo; Trujillo, Mariana; Fernández-Bolaños, Juan; Espartero, José L

    2009-05-11

    The preparation of a new type of derivatives of the naturally occurring antioxidant hydroxytyrosol is reported. Hydroxytyrosyl alkyl ethers were obtained in high yield by a three-step procedure starting from hydroxytyrosol isolated from olive oil waste waters. Preliminary results obtained by the Rancimat method have shown that these derivatives retain the high protective capacity of free hydroxytyrosol.

  11. 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.

  12. Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells.

    PubMed

    Fabiani, Roberto; Rosignoli, Patrizia; De Bartolomeo, Angelo; Fuccelli, Raffaela; Servili, Maurizio; Montedoro, Gian Francesco; Morozzi, Guido

    2008-08-01

    Our aim in this study was to provide further support to the hypothesis that phenolic compounds may play an important role in the anticarcinogenic properties of olive oil. We measured the effect of olive oil phenols on hydrogen peroxide (H(2)O(2))-induced DNA damage in human peripheral blood mononuclear cells (PBMC) and promyelocytic leukemia cells (HL60) using single-cell gel electrophoresis (comet assay). Hydroxytyrosol [3,4-dyhydroxyphenyl-ethanol (3,4-DHPEA)] and a complex mixture of phenols extracted from both virgin olive oil (OO-PE) and olive mill wastewater (WW-PE) reduced the DNA damage at concentrations as low as 1 micromol/L when coincubated in the medium with H(2)O(2) (40 micromol/L). At 10 micromol/L 3,4-DHPEA, the protection was 93% in HL60 and 89% in PBMC. A similar protective activity was also shown by the dialdehydic form of elenoic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) on both kinds of cells. Other purified compounds such as isomer of oleuropein aglycon (3,4-DHPEA-EA), oleuropein, tyrosol, [p-hydroxyphenyl-ethanol (p-HPEA)] the dialdehydic form of elenoic acid linked to tyrosol, caffeic acid, and verbascoside also protected the cells against H(2)O(2)-induced DNA damage although with a lower efficacy (range of protection, 25-75%). On the other hand, when tested in a model system in which the oxidative stress was induced by phorbole 12-myristate 13-acetate-activated monocytes, p-HPEA was more effective than 3,4-DHPEA in preventing the oxidative DNA damage. Overall, these results suggest that OO-PE and WW-PE may efficiently prevent the initiation step of carcinogenesis in vivo, because the concentrations effective against the oxidative DNA damage could be easily reached with normal intake of olive oil.

  13. Olives and Olive Oil Are Sources of Electrophilic Fatty Acid Nitroalkenes

    PubMed Central

    Schopfer, Francisco J.; Salvatore, Sonia R.; Sánchez-Calvo, Beatriz; Vitturi, Dario; Valderrama, Raquel; Barroso, Juan B.; Radi, Rafael; Freeman, Bruce A.; Rubbo, Homero

    2014-01-01

    Extra virgin olive oil (EVOO) and olives, key sources of unsaturated fatty acids in the Mediterranean diet, provide health benefits to humans. Nitric oxide (•NO) and nitrite (NO2−)-dependent reactions of unsaturated fatty acids yield electrophilic nitroalkene derivatives (NO2-FA) that manifest salutary pleiotropic cell signaling responses in mammals. Herein, the endogenous presence of NO2-FA in both EVOO and fresh olives was demonstrated by mass spectrometry. The electrophilic nature of these species was affirmed by the detection of significant levels of protein cysteine adducts of nitro-oleic acid (NO2-OA-cysteine) in fresh olives, especially in the peel. Further nitration of EVOO by NO2− under acidic gastric digestive conditions revealed that human consumption of olive lipids will produce additional nitro-conjugated linoleic acid (NO2-cLA) and nitro-oleic acid (NO2-OA). The presence of free and protein-adducted NO2-FA in both mammalian and plant lipids further affirm a role for these species as signaling mediators. Since NO2-FA instigate adaptive anti-inflammatory gene expression and metabolic responses, these redox-derived metabolites may contribute to the cardiovascular benefits associated with the Mediterranean diet. PMID:24454759

  14. Involvement of microbial populations during the composting of olive mill wastewater sludge.

    PubMed

    Abid, N; Chamkha, M; Godon, J J; Sayadi, S

    2007-07-01

    Olive mill waste water sludge obtained by the electro-Fenton oxidation of olive mill waste water was composted in a bench scale reactor. The evolution of microbial species within the composter was investigated using a respirometric test and by means of both cultivation-dependent and independent approaches (Polymerase Chain Reaction-Single Strand Conformation Polymorphism, PCR SSCP). During the period of high respiration rate (7-24 days), cultivation method showed that thermophilic bacteria as well as actinomycetes dominated over eumycetes. During the composting process, the PCR-SSCP method showed a higher diversity of the bacterial community than the eukaryotic one. After 60 days of composting, the compost exhibited a microbial stability and a clear absence of phytotoxicity.

  15. Olive oil exhibits osteoprotection in ovariectomized rats without estrogenic effects

    PubMed Central

    ZHENG, XIAOHUA; HUANG, HUIJUAN; ZHENG, XIAOBING; LI, BAOHENG

    2016-01-01

    The present study was designed to evaluate the effect of olive oil on bone and uterus in ovariectomized rats. A total of 34 surgically ovariectomized or sham-operated virgin Sprague-Dawley rats were divided into four groups: i) Sham-operated control rats (sham group); ii) Ovariectomized rats (OVX group); iii) Olive oil-supplemented ovariectomized rats (olive group); and iv) Diethylstilbestrol-supplemented ovariectomized rats (E2 group). At 12 weeks following left ventricular blood sacrificed to detect plasma estradiol (E2), interleukin-1β (IL-1β) and IL-6 levels. Bone mineral density (BMD) of the lumbar spine was evaluated using dual-energy X-ray absorptiometry, and the left femur proximal 1/3 slices were observed using transmission electron microscopy. Uterine wet weight and the uterus index (ratio of uterine wet weight and body weight) were compared, and the uterine endometrium was observed using a light microscope. In the OVX group, serum E2 was significantly lower and IL-1β and IL-6 levels were significantly higher compared with the sham group. By contrast, serum E2 levels increased and IL-1β levels decreased in the olive group, but showed no significant difference compared with the sham group. The lumbar spine BMD in the olive group was increased compared with OVX group. Electron microscopy revealed sparse collagen fibers in the OVX group, with decreased density and multi-cavity, showing pathological features of osteoporosis. By contrast, the situation was improved in the E2 and olive groups, in which organelles such as the rough endoplasmic reticulum, mitochondria and Golgi apparatus were visible and active. Compared with the sham group rats, the uterine wet weight and uterine index decreased in the OVX and olive groups; however, no statistically significant difference was observed in the E2 group. Furthermore, endometrial hyperplasia was not observed in the olive group, which were apparently different from E2 group. The present results suggest that olive

  16. Olive (Olea europaea L.) tree nitrogen status is a key factor for olive oil quality.

    PubMed

    Erel, Ran; Kerem, Zohar; Ben-Gal, Alon; Dag, Arnon; Schwartz, Amnon; Zipori, Isaac; Basheer, Loai; Yermiyahu, Uri

    2013-11-27

    The influence of macronutrient status on olive oil properties was studied for three years. Data were analyzed by a multivariate model considering N, P, K, and fruiting year as explanatory factors. Oil quality parameters were primarily associated with N concentration in leaves and fruits which increased with N in irrigation solution. The effect of P on oil quality was mainly indirect since increased P availability increased N accumulation. The potassium level had negligible effects. The oil phenolic content decreased linearly as a function of increased leaf N, indicating protein-phenol competition in leaves. The overall saturation level of the fatty acids decreased with fruit N, resulting in increased polyunsaturated fatty acids. Free fatty acids increased with increased levels of fruit N. High fruit load tended to reduce fruit N and subsequently improve oil quality. The effect of N on oil properties depended solely on its concentration in leaves or fruits, regardless of the cause.

  17. 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.

  18. Modelling of the mesophilic anaerobic co-digestion of olive mill wastewater with olive mill solid waste using anaerobic digestion model No. 1 (ADM1).

    PubMed

    Boubaker, Fezzani; Ridha, Ben Cheikh

    2008-09-01

    The anaerobic digestion model No. 1 (ADM1), conceived by the international water association (IWA) task group for mathematical modelling of anaerobic digestion processes is a structured generic model which includes multiples steps describing biochemical and physicochemical processes encountered in the anaerobic degradation of complex organic substrates and a common platform for further model enhancement and validation of dynamic simulations for a variety of anaerobic processes. In this study the ADM1 model was modified and applied to simulate the mesophilic anaerobic co-digestion of olive mill wastewater (OMW) with olive mill solid waste (OMSW). The ADM1 equations were coded and implemented using the simulation software package MATLAB/Simulink. The most sensitive parameters were calibrated and validated using updated experimental data of our previous work. The results indicated that the ADM1 model could simulate with good accuracy: gas flows, methane and carbon-dioxide contents, pH and total volatile fatty acids (TVFA) concentrations of effluents for various feed concentrations digested at different hydraulic retention times (HRTs) and especially at HRTs of 36 and 24 days. Furthermore, effluent alkalinity and ammonium nitrogen were successfully predicted by the model at HRTs of 12 and 24 days for some feed concentrations.

  19. Biochar improves N cycling during composting of olive mill wastes and sheep manure.

    PubMed

    López-Cano, Inés; Roig, Asunción; Cayuela, María Luz; Alburquerque, Jose Antonio; Sánchez-Monedero, Miguel Angel

    2016-03-01

    The use of biochar has been revealed to have beneficial effects during the composting of manures and other N-rich materials by reducing N losses and enhancing the rate of the process. However, the impact of biochar has not been explored in other complex organic matrices with low N nitrogen that may hinder the composting process. The main novelty of this work was to study the impact of a small amount of biochar (4%) on the composting process of olive mill wastes, which are characterised by a recalcitrant lignocellulosic composition with reduced nitrogen (N) availability. Two treatments: (i) control (olive mill waste 46%+sheep manure 54%, dry weight) and (ii) the same mixture treated with biochar (4%), were composted during 31 weeks. The incorporation of a small amount of biochar improved N cycling by increasing NO3(-)-N content, indicating a higher nitrifying activity, and reducing N losses by 15% without affecting the amount of N2O released. The use of biochar as an additive for composting could improve the value of olive mill waste composts by reducing N losses and increasing N availability in lignocellulosic and N-poor materials.

  20. Bioavailability of phenols from a phenol-enriched olive oil.

    PubMed

    Suárez, Manuel; Valls, Rosa M; Romero, Maria-Paz; Macià, Alba; Fernández, Sara; Giralt, Montse; Solà, Rosa; Motilva, Maria-José

    2011-12-01

    Phenolic compounds are one of the main reasons behind the healthy properties of virgin olive oil (VOO). However, their daily intake from VOO is low compared with that obtained from other phenolic sources. Therefore, the intake of VOO enriched with its own phenolic compounds could be of interest to increase the daily dose of these beneficial compounds. To evaluate the effectiveness of enrichment on their bioavailability, the concentration of phenolic compounds and their metabolites in human plasma (0, 60, 120, 240 and 300 min) from thirteen healthy volunteers (seven men and six women, aged 25 and 69 years) was determined after the ingestion of a single dose (30 ml) of either enriched virgin olive oil (EVOO) (961·17 mg/kg oil) or control VOO (288·89 mg/kg oil) in a cross-over study. Compared with VOO, EVOO increased plasma concentration of the phenol metabolites, particularly hydroxytyrosol sulphate and vanillin sulphate (P < 0·05). After the consumption of VOO, the maximum concentration of these peaks was reached at 60 min, while EVOO shifted this maximum to 120 min. Despite these differences, the wide variability of results indicates that the absorption and metabolism of olive oil phenols are highly dependent on the individual.

  1. Augmentation of biodegradability of olive mill wastewater by electrochemical pre-treatment: effect on phytotoxicity and operating cost.

    PubMed

    Hanafi, F; Belaoufi, A; Mountadar, M; Assobhei, O

    2011-06-15

    In order to exploit the fertilizer value of olive oil mill wastewaters (OMW), a novel method has been developed for its treatment. OMW effluents were pre-treated first by electrocoagulation using aluminum electrode and then by a biological process using a selected strain of Aspergillus niger van Tieghem. The effect of treatments was assessed through COD removal, reduction of total phenols, and decrease of phytotoxicity using durum wheat (Triticum durum) seeds. This sequential treatment scheme was capable of reducing concentration of organics, phenolics and phytotoxicity. The goal of this investigation was achieved, the phytotoxicity was completely removed and the germination index was 106% of OMW after sequential treatment. It can be concluded that the sequential process of OMW treatment might serve for the production of a fertilizer which is able to improve the growth of plants. These results are encouraging in the context of developing a low-budget technology for the effective management of OMW.

  2. 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.

  3. Spray drying of a phenolic-rich membrane filtration fraction of olive mill wastewater: Optimization and dried product quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Olive mill wastewater (OMWW) from two California mills (3-phase and 2-phase) was subjected to a two-step membrane filtration process using a novel vibratory system. The obtained reverse osmosis retentate (RO-R) is a phenolic-rich co-product stream, and the reverse osmosis permeate is a near-pure wat...

  4. Detection of Chemlali extra-virgin olive oil adulteration mixed with soybean oil, corn oil, and sunflower oil by using GC and HPLC.

    PubMed

    Jabeur, Hazem; Zribi, Akram; Makni, Jamel; Rebai, Ahmed; Abdelhedi, Ridha; Bouaziz, Mohamed

    2014-05-28

    Fatty acid composition as an indicator of purity suggests that linolenic acid content could be used as a parameter for the detection of extra/virgin olive oil fraud with 5% of soybean oil. The adulteration could also be detected by the increase of the trans-fatty acid contents with 3% of soybean oil, 2% of corn oil, and 4% of sunflower oil. The use of the ΔECN42 proved to be effective in Chemlali extra-virgin olive oil adulteration even at low levels: 1% of sunflower oil, 3% of soybean oil, and 3% of corn oil. The sterol profile is almost decisive in clarifying the adulteration of olive oils with other cheaper ones: 1% of sunflower oil could be detected by the increase of Δ7-stigmastenol and 4% of corn oil by the increase of campesterol. Linear discriminant analysis could represent a powerful tool for faster and cheaper evaluation of extra-virgin olive oil adulteration.

  5. Olive Oil Based Emulsions in Frozen Puff Pastry Production

    NASA Astrophysics Data System (ADS)

    Gabriele, D.; Migliori, M.; Lupi, F. R.; de Cindio, B.

    2008-07-01

    Puff pastry is an interesting food product having different industrial applications. It is obtained by laminating layers of dough and fats, mainly shortenings or margarine, having specific properties which provides required spreading characteristic and able to retain moisture into dough. To obtain these characteristics, pastry shortenings are usually saturated fats, however the current trend in food industry is mainly oriented towards unsatured fats such as olive oil, which are thought to be safer for human health. In the present work, a new product, based on olive oil, was studied as shortening replacer in puff pastry production. To ensure the desired consistency, for the rheological matching between fat and dough, a water-in-oil emulsion was produced based on olive oil, emulsifier and a hydrophilic thickener agent able to increase material structure. Obtained materials were characterized by rheological dynamic tests in linear viscoelastic conditions, aiming to setup process and material consistency, and rheological data were analyzed by using the weak gel model. Results obtained for tested emulsions were compared to theological properties of a commercial margarine, adopted as reference value for texture and stability. Obtained emulsions are characterized by interesting rheological properties strongly dependent on emulsifier characteristics and water phase composition. However a change in process temperature during fat extrusion and dough lamination seems to be necessary to match properly typical dough rheological properties.

  6. Changes induced by UV radiation during virgin olive oil storage.

    PubMed

    Luna, G; Morales, M T; Aparicio, R

    2006-06-28

    The effects of UV radiation on the chemical and sensory characteristics of virgin olive oils (cv. Arbequina and Picual) were assessed. Even small doses of UV radiation induced oxidation of the virgin olive oil samples. Total phenols and fatty acids contents decreased during the process as well as the intensity of the bitter and fruity sensory attributes, while the intensity of the rancid sensory attribute notably increased. Acetaldehyde, 2-butenal, 2-pentenal, octane, octanal, hexanal, nonanal, and 2-decenal were the volatile compounds most affected, showing an important increase during the irradiation process. Nonanal, hexanal, and pentanal showed high correlation with the rancid sensory attribute (90%, 86%, and 86%, respectively). 2-Decenal and nonanal concentrations allowed us to predict the alteration level of the samples by mean of multiple Ridge regression.

  7. Olive oil in the primary prevention of cardiovascular disease.

    PubMed

    Ruiz-Canela, Miguel; Martínez-González, Miguel A

    2011-03-01

    Ischemic heart disease is the leading cause of mortality worldwide. Many mechanistic reasons support that a high consumption of olive oil may provide a protection against myocardial infarction, the hallmark of ischemic heart disease. International comparisons are also consistent with this hypothesis. Surprisingly, there is not much evidence coming from analytical epidemiological studies about this issue. A case-control study conducted at the University of Navarra (Spain) found a strong inverse association between olive oil consumption and the risk of a first non-fatal myocardial infarction. Subsequently a large cohort in Italy and another case-control study conducted in Greece also found inverse associations. However, no complete consistency exists and further prospective studies and trials are being implemented in order to obtain more complete evidence.

  8. 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.

  9. Robust control charts in industrial production of olive oil

    NASA Astrophysics Data System (ADS)

    Grilo, Luís M.; Mateus, Dina M. R.; Alves, Ana C.; Grilo, Helena L.

    2014-10-01

    Acidity is one of the most important variables in the quality analysis and characterization of olive oil. During the industrial production we use individuals and moving range charts to monitor this variable, which is not always normal distributed. After a brief exploratory data analysis, where we use the bootstrap method, we construct control charts, before and after a Box-Cox transformation, and compare their robustness and performance.

  10. Molecular microbial and chemical investigation of the bioremediation of two-phase olive mill waste using laboratory-scale bioreactors.

    PubMed

    Morillo, J A; Aguilera, M; Antízar-Ladislao, B; Fuentes, S; Ramos-Cormenzana, A; Russell, N J; Monteoliva-Sánchez, M

    2008-05-01

    Two-phase olive mill waste (TPOMW) is a semisolid effluent that is rich in contaminating polyphenols and is produced in large amounts by the industry of olive oil production. Laboratory-scale bioreactors were used to investigate the biodegradation of TPOMW by its indigenous microbiota. The effect of nutrient addition (inorganic N and P) and aeration of the bioreactors was studied. Microbial changes were investigated by PCR-temperature time gradient electrophoresis (TTGE) and following the dynamics of polar lipid fatty acids (PLFA). The greatest decrease in the polyphenolic and organic matter contents of bioreactors was concomitant with an increase in the PLFA fungal/bacterial ratio. Amplicon sequences of nuclear ribosomal internal transcribed spacer region (ITS) and 16S rDNA allowed identification of fungal and bacterial types, respectively, by comparative DNA sequence analyses. Predominant fungi identified included members of the genera Penicillium, Candida, Geotrichum, Pichia, Cladosporium, and Aschochyta. A total of 14 bacterial genera were detected, with a dominance of organisms that have previously been associated with plant material. Overall, this work highlights that indigenous microbiota within the bioreactors through stimulation of the fungal fraction, is able to degrade the polyphenolic content without the inoculation of specific microorganisms.

  11. Olive Mill Wastewater (OMW) Phenol Compounds Degradation by Means of a Visible Light Activated Titanium Dioxide-Based Photocatalyst

    NASA Astrophysics Data System (ADS)

    Cuomo, Francesca; Venditti, Francesco; Cinelli, Giuseppe; Ceglie, Andrea; Lopez, Francesco

    2016-09-01

    The use of titanium dioxide as heterogeneous photocatalyst is drawing considerable attention for water and air purification and remediation. Recently, TiO2 particles have been modified in order to make this material attractive for industrial and environmental remediation usage. In the present study, phenolic compounds of olive mill wastewater (OMW) were degraded in the presence of glucose-doped titanium particles (CDT) through a photocatalysis process activated by visible light. The photocatalyst effectiveness towards the polluted wastewater from olive oil industry was tested on systems having different initial concentrations of phenols and in the presence of different amounts of CDT. For kinetic analysis the role of Ti/TPh ratio (amount of catalyst/amount of total phenols) was investigated. The rate constant (k2) and the amounts of species adsorbed on adsorbent at equilibrium (qe) of each reaction were calculated by fitting kinetics data to a second-order kinetic adsorption model. The results collected at different Ti/TPh ratios showed that the amount of phenols that can be removed from the water solution linearly increases with the Ti/TPh ratio till a maximum value (optimal ratio) at which no further degradation of phenolic compounds was obtainable. Such kind of parameter allows to identify the optimal value of catalyst and the initial substrate concentration for a high level of degradation. The results showed in this study can have an important impact for an applicative point of view.

  12. Kinetic and Isotherm Modelling of the Adsorption of
Phenolic Compounds from Olive Mill Wastewater onto Activated Carbon

    PubMed Central

    Casazza, Alessandro A.; Perego, Patrizia

    2015-01-01

    Summary The adsorption of phenolic compounds from olive oil wastewater by commercial activated carbon was studied as a function of adsorbent quantity and temperature. The sorption kinetics and the equilibrium isotherms were evaluated. Under optimum conditions (8 g of activated carbon per 100 mL), the maximum sorption capacity of activated carbon expressed as mg of caffeic acid equivalent per g of activated carbon was 35.8 at 10 °C, 35.4 at 25 °C and 36.1 at 40 °C. The pseudo-second-order model was considered as the most suitable for kinetic results, and Langmuir isotherm was chosen to better describe the sorption system. The results confirmed the efficiency of activated carbon to remove almost all phenolic compound fractions from olive mill effluent. The preliminary results obtained will be used in future studies. The carbohydrate fraction of this upgraded residue could be employed to produce bioethanol, and adsorbed phenolic compounds can be recovered and used in different industries. PMID:27904350

  13. Sediment quality in Rivers and their estuaries of an olive oil production area, Messinia, Greece.

    NASA Astrophysics Data System (ADS)

    Anastasopoulou, Evaggelia; Pavlidou, Alexandra; Skoulikidis, Nikos; Dassenakis, Manos; Hatzianestis, Ioannis

    2014-05-01

    Sediment analysis at four major rivers (Pamisos, Aris, Velikas and Nedon) and their estuaries towards heavy metals took place in the Prefecture of Messinia, Greece, during two sampling campaigns in 2008 and 2011. The main industrial activity in the region is the operation of 250 olive oil industries and the main problem concerning pollution derives from the vast quantities of olive mill waste waters that are being generated annually most of which is currently discharged in nearby streams. Chemical parameters such as phenols, total organic carbon and certain heavy metals were found to be strongly correlated with the wastes from the olive oil industries. Major and minor elements (heavy metals) were measured in riverine and estuarine sediments. In parallel heavy metals were determined in the olive waste from a local industry, using atomic absorption spectrometry, in order to correlate the results with the sediment analysis. Major and Minor elements were recorded based upon the total percentage of the sediment samples and in order to eliminate the grain size effect, the concentrations were normalized towards Al. A pollution indice, the sediment enrichment factor, was also calculated, the high values of which towards Cr are of particular interest. Additionally organic carbon and total phenolic compounds were determined in rivers and their estuaries. High concentrations of Chromium were recorded in River Aris sediment, which seems to be the most polluted. Relatively high concentrations of zinc were encountered at rivers Aris and Pamisos while the chromium load seems to be higher near the estuaries of the rivers. The olive mill waste water analysis confirmed the existence of chromium in the waste and extremely elevated values were also found at a nearby station where these wastes tend to accumulate for decades. In contrast the results from the Nedon River indicated that it is not affected, since the low values found remained constant from the source of the river until its

  14. Making Sense of Olive Oil: Simple Experiments to Connect Sensory Observations with the Underlying Chemistry

    ERIC Educational Resources Information Center

    Blatchly, Richard A.; Delen, Zeynep; O'Hara, Patricia B.

    2014-01-01

    In the last decade, our understanding of the chemistry of olive oil has dramatically improved. Here, the essential chemistry of olive oil and its important minor constituents is described and related to the typical sensory categories used to rate and experience oils: color, aroma, bitterness, and pungency. We also describe experiments to explore…

  15. Antioxidant and anti-atherogenic activities of olive oil phenolics.

    PubMed

    Turner, Rufus; Etienne, Nicolas; Alonso, Maria Garcia; de Pascual-Teresa, Sonia; Minihane, Anne Marie; Weinberg, Peter D; Rimbach, Gerald

    2005-01-01

    The aim of the current study was to investigate the antioxidant and cellular activity of the olive oil phenolics oleuropein, tyrosol, hydroxytyrosol, and homovanillic alcohol (which is also a major metabolite of hydroxytyrosol). Well-characterized chemical and biochemical assays were used to assess the antioxidant potential of the compounds. Further experiments investigated their influence in cell culture on cytotoxic effects of hydrogen peroxide and oxidized low-density lipoprotein (LDL), nitric oxide production by activated macrophages, and secretion of chemoattractant and cell adhesion molecules by the endothelium. Inhibitory influences on in vitro platelet aggregation were also measured. The antioxidant assays indicated that homovanillic alcohol was a significantly more potent antioxidant than the other phenolics, both in chemical assays and in prolonging the lag phase of LDL oxidation. Cell culture experiments suggested that the olive oil phenolics induce a significant reduction in the secretion of intercellular adhesion molecule-1 and vascular cell adhesion molecule-1 (and a trend towards a reduced secretion of monocyte chemoattractant protein-1), and protect against cytotoxic effects of hydrogen peroxide and oxidized LDL. However, no influence on nitric oxide production or platelet aggregation was evident. The data show that olive oil phenolics have biochemical and cellular actions, which, if also apparent in vivo, could exert cardioprotective effects.

  16. Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency.

    PubMed

    Clodoveo, Maria Lisa; Dipalmo, Tiziana; Crupi, Pasquale; Durante, Viviana; Pesce, Vito; Maiellaro, Isabella; Lovece, Angelo; Mercurio, Annalisa; Laghezza, Antonio; Corbo, Filomena; Franchini, Carlo

    2016-03-01

    Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils "ready to sell", instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil.

  17. Olive oil and cancer risk: an update of epidemiological findings through 2010.

    PubMed

    Pelucchi, Claudio; Bosetti, Cristina; Negri, Eva; Lipworth, Loren; La Vecchia, Carlo

    2011-01-01

    Consumption of olive oil has been related to reduced risk of several diseases, including various neoplasms. In this paper, we reviewed epidemiological studies on olive oil and cancer published up to 2010. We performed a systematic literature search in the Medline database and, after assessment of relevant papers, we included 25 studies providing original data on olive oil consumption and cancer risk. We also performed a meta-analysis of studies of breast cancer, calculating the pooled relative risk (RR), and the corresponding 95% confidence intervals (CI), for high vs. low olive oil consumption. Several studies conducted in Southern Europe reported olive oil consumption as a favourable indicator of breast, digestive tract, and particularly upper aero-digestive tract cancers. For the latter, after adjustment for alcohol and tobacco use, the RRs between extreme levels of olive oil consumption were 0.3-0.4, and there was an over 5-fold difference in risk between subjects consuming mainly olive oil and those consuming mainly butter. The summary RR of breast cancer was 0.62 (95% CI, 0.44-0.88) for the highest vs. lowest level of olive oil consumption. Thus, preferring olive oil to other added lipids, particularly those rich in saturated fats, can decrease the risk of upper digestive and respiratory tract neoplasms, breast and, possibly, colorectal and other cancer sites.

  18. Composition of human VLDL triacylglycerols after ingestion of olive oil and high oleic sunflower oil.

    PubMed

    Ruiz-Gutiérrez, V; Morgado, N; Prada, J L; Pérez-Jiménez, F; Muriana, F J

    1998-03-01

    This work was undertaken to determine the effect of diets enriched with olive oil or high oleic sunflower oil on very low density lipoprotein (VLDL) triacylglycerol composition of healthy human subjects. Both oils contain a similar proportion of monounsaturated fatty acids (MUFA) but differ in their triacylglycerol composition. All 22 human subjects initially consumed a low fat, high carbohydrate diet as recommended by the National Cholesterol Education Program (NCEP-I). They then consumed the two experimental oils (40% dietary energy) in a crossover design. The olive oil and high oleic sunflower oil diets resulted in significant increases in palmitoleic (55%, P < 0.05), oleic (27%, P < 0.01) and eicosenoic (>100%, P < 0.001) acids of VLDL triacylglycerols, whereas there was a significant decrease in linoleic acid (38%, P < 0.001). In addition, the high oleic sunflower oil diet increased the content of stearic acid (60%, P < 0.05) and total saturated fatty acids (14%, P < 0.05). Both MUFA-rich diets significantly (P < 0.01) decreased the content of sn-glycerol-palmitate-linoleate-oleate, sn-glycerol-palmitoleate-dioleate and sn-glycerol-palmitate-dilinoleate in VLDL with regard to the NCEP-I diet, whereas they increased the content of sn-glycerol-trioleate (>100%, P < 0.001 after the olive oil diet; 80%, P < 0.05 after the high oleic sunflower oil diet). Intake of olive oil, in particular, significantly decreased the content of sn-glycerol-tripalmitate (36%, P < 0.01) and increased the content of dioleoyl-containing triacylglycerols. MUFA (P < 0.01) and arachidonic acid (P < 0.001) tended to be rich in the sn-2 position of VLDL triacylglycerols during the periods of consuming the olive oil or high oleic sunflower oil diets. In addition, olive oil, but not high oleic sunflower oil, further contributed to VLDL triacylglycerols that contained alpha-linolenic and docosahexaenoic acids acylated in the sn-2 position. These data suggest that differences in the composition

  19. Kinetic study of olive oil degradation monitored by fourier transform infrared spectrometry. Application to oil characterization.

    PubMed

    Román Falcó, Iván P; Grané Teruel, Nuria; Prats Moya, Soledad; Martín Carratalá, M Luisa

    2012-11-28

    A new approach for the determination of kinetic parameters of the cis/trans isomerization during the oxidation process of 24 virgin olive oils belonging to 8 different varieties is presented. The accelerated process of degradation at 100 °C was monitored by recording the Fourier transform infrared spectra. The parameters obtained confirm pseudo-first-order kinetics for the degradation of cis and the appearance of trans double bonds. The kinetic approach affords the induction time and the rate coefficient; these parameters are related to the fatty acid profile of the fresh olive oils. The data obtained were used to compare the oil stability of the samples with the help of multivariate statistical techniques. Fatty acid allowed a classification of the samples in five groups, one of them constituted by the cultivars with higher stability. Meanwhile, the kinetic parameters showed greater ability for the characterization of olive oils, allowing the classification in seven groups.

  20. Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection.

    PubMed

    Paradiso, Vito Michele; Clemente, Antonia; Summo, Carmine; Pasqualone, Antonella; Caponio, Francesco

    2016-12-01

    The determination of phenolic compounds in extra virgin olive oils (EVOO) by means of rapid, low-cost, environment-free methods would be a desirable achievement. A natural deep eutectic solvent (DES) based on glucose and lactic acid was considered as extraction solvent for phenolic compounds in EVOO. DESs are green solvents characterized by high availability, biodegradability, safety, and low cost. The spectrophotometric characteristics of DES extracts of 65 EVOO samples were related to the total phenolic content of the oils, assessed by methanol-water extraction coupled to the Folin-Ciocalteu assay. A regression model (ncalibration=45, nvalidation=20), including the absorbance at two wavelengths (257, 324nm), was obtained, with an adjusted R(2)=0.762. Therefore the DES could provide a promising and viable approach for a green screening method of phenolic compounds in EVOO, by means of simple spectrophotometric measurements of extracts, even for on-field analysis (for example in olive mills).

  1. Review of the use of phytosterols as a detection tool for adulteration of olive oil with hazelnut oil.

    PubMed

    Azadmard-Damirchi, Sodeif

    2010-01-01

    Adulteration of virgin olive oil with less expensive oils such as hazelnut oil is a serious problem for quality control of olive oil. Detection of the presence of hazelnut oil in olive oil at low percentages (<20%) is limited with current official standard methods. In this review, various classes of phytosterols in these two oils are assessed as possible markers to detect adulterated olive oil. The composition of 4-desmethyl- and 4-monomethylsterols is similar in both oils, but the 4,4'-dimethylsterols differ. Lupeol and an unknown (lupane skeleton) compound from 4,4'-dimethylsterols are exclusively present in hazelnut oil and can be used as markers via GC-MS monitoring to detect adulteration at levels as low as 2%. The phytosterol classes need to be separated and enriched by a preparative method prior to analysis by GC or GC/MS; these SPE and TLC methods are also described in this review.

  2. Influence of the fruit's ripeness on virgin olive oil quality.

    PubMed

    Franco, Ma Nieves; Sánchez, Jacinto; De Miguel, Concepción; Martínez, Manuel; Martín-Vertedor, Daniel

    2015-01-01

    Virgin Olive Oil (VOO) is a product much demanded by consumers looking for the highest quality and certain traits considered to be typical of the Mediterranean area. The olive fruit's properties and the industry-regulated physicochemical and sensory parameters of seven cultivars were evaluated during the ripening process. In general, the oil percentage in both the wet and dry material increased for all the cultivars from the green to the spotted stages of maturation, and they stayed constant statistically until the ripe stage with just a few exceptions. The lowest oil content was observed in the Manzanilla Cacereña cultivar in all stages of maturation. The cultivars that presented the lowest oil yields in the Abencor system were Manzanilla Cacereña and Carrasqueña, and the highest Corniche. In general, all the cultivars except one presented good behaviour during the mixing process, the exception being Manzanilla Cacereña which presented the lowest values of the extractability percentage. The moisture content of the olives presented a common pattern, increasing from the green to the spotted stage, with the differences being significant in the Corniche, Picual, and Verdial de Badajoz cultivars. All the oils analysed were classified into the "extra virgin" category according to the results for the regulated parameters. The fruity, bitter, and pungent attributes decreased during ripening in all the cultivars studied. In the green stage of maturation, Arbequina had the least intensity of bitterness and pungency, but there were no significant differences among cultivars in the fruity attribute.

  3. Biochemical activity and chemical-structural properties of soil organic matter after 17 years of amendments with olive-mill pomace co-compost.

    PubMed

    Aranda, V; Macci, C; Peruzzi, E; Masciandaro, G

    2015-01-01

    This study evaluates soil fertility, biochemical activity and the soil's ability to stabilize organic matter after application of composted olive-mill pomace. This organic amendment was applied in two different olive groves in southern Spain having different soil typologies (carbonated and silicic). Olive grove soils after 17 years of organic management with application of olive-mill pomace co-compost were of higher quality than those with conventional management where no co-compost had been applied. The main chemical parameters studied (total organic carbon, total nitrogen, available phosphorus, exchangeable bases, cation exchange capacity, total extractable carbon (TEC), and humic-to-fulvic acids ratio), significantly increased in soils treated with the organic amendment. In particular, the more resistant pool of organic matter (TEC) enhanced by about six and eight fold in carbonated and silicic soils, respectively. Moreover, the amended silicic soils showed the most significant increases in enzyme activities linked to C and P cycles (β-glucosidase twenty-five fold higher and phosphatase seven fold higher). Organic management in both soils induced higher organic matter mineralization, as shown by the higher pyrrole/phenol index (increasing 40% and 150% in carbonated and silicic soils, respectively), and lower furfural/pyrrole index (decreasing 27% and 71% in carbonated and silicic soils, respectively). As a result of mineralization, organic matter incorporated was also more stable as suggested by the trend of the aliphatic/aromatic index (decreasing 36% and 30% in carbonated and silicic soils, respectively). Therefore, management system and soil type are key factors in increasing long-term C stability or sequestration in soils. Thus application of olive-oil extraction by-products to soils could lead to important mid-to -long-term agro-environmental benefits, and be a valuable alternative use for one of the most widespread polluting wastes in the Mediterranean

  4. Antifungal Activity of Cinnamon Oil and Olive Oil against Candida Spp. Isolated from Blood Stream Infections

    PubMed Central

    Rohilla, Hina; Singh, Gajender; Punia, Parul

    2016-01-01

    Introduction Recently non-albicans Candida has emerged as a major cause of morbidity and mortality in blood stream infections. Some species of the Candida are becoming increasingly resistant to first line and second line antifungals such as echinocandins and fluconazole. In view of increasing global antifungal resistance, role of alternative and better antifungals like natural plant products need to be explored. Essential oils are known to exhibit antimicrobial activity against various fungi. Hence, we evaluated the efficacy of cinnamon oil and olive oil against Candida spp. Aim To evaluate the invitro antifungal activity of olive oil and cinnamon oil against blood stream Candida isolates. Materials and Methods The present prospective observational study was conducted in the Department of Microbiology at a tertiary care teaching hospital during one year June 2011-July 2012. Blood samples were collected from 1376 patients clinically suspected to have fungal septicaemia, out of which 100 (7.2%) Candida isolates obtained, were speciated by conventional methods. Antifungal susceptibility testing of all the isolates was done against fluconazole, voriconazole as per NCCL (M27-A2) and against olive oil and cinnamon oil by agar well diffusion method. Results Prevalence of Candidemia was 7.26%. C. albicans (85.3%) and C. parapsilosis (85.7%) were most sensitive to fluconazole followed by C. tropicalis (67.4%). All isolates were 100% sensitive to voriconazole. Both oils were found to be effective against nearly 50% of the Candida isolates. About 55.5% of fluconazole resistant C. krusei strains were sensitive to olive and cinnamon oil. Conclusion Fluconazole resistant non-albicans Candida has emerged as major cause of Candidemia. Cinnamon and olive oil show marked sensitivity against albicans and non-albicans spp. PMID:27656437

  5. Evolution of bacterial diversity during two-phase olive mill waste ("alperujo") composting by 16S rRNA gene pyrosequencing.

    PubMed

    Tortosa, Germán; Castellano-Hinojosa, Antonio; Correa-Galeote, David; Bedmar, Eulogio J

    2017-01-01

    Microorganisms are the main contributing factor responsible for organic matter degradation during composting. In this research, the 454-pyrosequencing of the 16S rRNA gene was used to elucidate evolution of bacterial diversity during mesophilic, thermophilic and maturation composting stages of the two-phase olive mill waste ("alperujo"), the main by-product of the Spanish olive oil industry. Two similar piles were performance composting AL with sheep manure as bulking agent. Actinobacteria, Bacteriodetes, Firmicutes and Proteobacteria were the main phyla found in genomic libraries from each composting phase. Shannon and Chao1 biodiversity indices showed a clear difference between the mesophilic/thermophilic and maturation phases, which was mainly due to detection of new genera. PCA analysis of the relative number of sequences confirmed maturation affected bacterial population structure, and Pearson correlation coefficients between physicochemical composting parameters and relative number of genera sequences suggest that Planomicrobium and Ohtaekwangia could be considered as biomarkers for AL composting maturation.

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

    PubMed

    Uçar, Suat; Karagöz, Selhan

    2017-01-01

    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.

  7. 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.

  8. Influence of olive oil emulsions on dentin demineralization in vitro.

    PubMed

    Buchalla, W; Attin, T; Roth, P; Hellwig, E

    2003-01-01

    The effect of two different concentrations of olive oil emulsions on development of artificial caries-like dentin lesions under severe demineralizing conditions was investigated. Bovine dentin samples (n = 180) were ground flat, polished, divided into four groups, and subjected to three demineralization cycles per day. Samples were stored in one of the following solutions for 5 min prior to demineralization in a buffer solution (pH 5): Group 1: 50% oil emulsion (olive oil and distilled water); group 2: 5% oil emulsion; group 3: distilled water; and group 4: 1,500 ppm sodium fluoride. Daily up to 9 days, lesion depth (ld) and mineral loss (deltaZ) were determined by means of microradiography and analyzed by ANOVA and Tukey's studentized range test (p < or = 0.05). Lesion depth increased with time for all groups. Mineral loss increased in groups 1-3. A small but significant decrease in mineral loss was observed following treatment with lipid emulsions as compared to treatment with distilled water, but fluoride treatment was considerably more effective. Mean mineral loss (means +/- SD in vol% x microm) averaged over the study period was 4,368 +/- 1,599, 4,536 +/- 1,823, 4,849 +/- 1,798, and 789 +/- 177 for group 1, 2, 3, and 4, respectively. Ratio (deltaZ/ld) remained constant around 30 vol% for groups 1-3, but decreased for group 4. In conclusion, externally provided lipids have the potential to reduce dentin demineralization in vitro.

  9. Avocado and olive oil methyl esters

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Biodiesel, the mono-alkyl esters of vegetable oils, animal fats or other triacylglycerol-containing materials and an alternative to conventional petroleum-based diesel fuel, has been derived from a variety of feedstocks. Numerous feedstocks have been investigated as potential biodiesel sources, incl...

  10. Reduction of oil bitterness by heating of olive (Olea europaea) fruits.

    PubMed

    García, J M; Yousfi, K; Mateos, R; Olmo, M; Cert, A

    2001-09-01

    Olives (Olea europaea) of the Manzanilla and Verdial varieties, harvested at the green mature stage of ripening, were heated at 30, 40, 45, and 50 degrees C during 24 h and at 40 degrees C during 24, 48, and 72 h, respectively. Just after treatments, oils were physically extracted from the olives. Olive heating promotes a reduction of oil bitterness in direct relationship to the time and temperature used. Fruit heating at < or =40 degrees C during 24 h did not produce significant changes of acidity, UV absorption, peroxide index, panel test score, or oxidative stability of the obtained oils. Both longer treatments at 40 degrees C and heating at >40 degrees C yielded oils with less oxidative stability. Oils obtained from olives heated at > or =40 degrees C showed higher concentrations of chlorophylls and carotenes. For each olive variety, a good correlation between oil bitterness and content of hydroxytyrosol secoiridoid derivatives was found.

  11. Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils.

    PubMed

    Berlioz, Benoit; Cordella, Christophe; Cavalli, Jean-François; Lizzani-Cuvelier, Louisette; Loiseau, André-Michel; Fernandez, Xavier

    2006-12-27

    Headspace solid-phase microextraction (HS-SPME) -gas chromatography using flame ionization detection and multivariate analysis were applied to the study of the specificity of protected designation of origin (PDO) virgin olive oils produced in a southern French region (Alpes-Maritimes) based on their volatile compounds. A total of 35 PDO olive oils from Nice, 6 commercial oils, and 12 other French PDO olive oils were analyzed. Recorded data were subjected to principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA). The method developed here was able to perfectly distinguish different qualities of olive oils. Representative samples from each class obtained by chemometric treatment were analyzed by HS-SPME and GC-MS. PCA and SIMCA of chromatographic data were related to sensory analysis and led to a better understanding of the chemical features and observed sensory effects of olive oils.

  12. A novel photometric method for evaluation of the oxidative stability of virgin olive oils.

    PubMed

    Kamvissis, Vassilis N; Barbounis, Emmanouil G; Megoulas, Nikolaos C; Koupparis, Michael A

    2008-01-01

    The Oxitester method, a novel, simple, and fast photometric method for the evaluation of the antioxidant capacity of olive oils, was validated and compared to the official oil stability index (Rancimat) method. The Oxitester method appeared to be a good alternative to the Rancimat method with adequate correlation for a wide range of virgin olive oil samples, including extrissima virgin olive oils (correlation coefficient 0.88), and extra virgin olive oils of increased acidity (free fatty acids >0.45%, correlation coefficient 0.89). Other quality factors (flavor, free fatty acids content, specific absorbance at 270 and 232 nm, peroxide value, and content of oleic, linoleic, and linolenic acids) were also measured and correlated to the antioxidant capacity values of the Oxitester and Rancimat methods. The Oxitester method, in contrast to the Rancimat method, was indicative of the flavor characteristics of the olive oils and the content of linolenic acid.

  13. Effect of a novel oil extraction method on avocado (Persea americana Mill) pulp microstructure.

    PubMed

    Ortiz, M Alicia; Dorantes, A Lidia; Gallndez, M Juvencio; Cardenas, S Elizabeth

    2004-01-01

    Avocado (Persea americana Mill) is an oil-rich fruit, the pulp containing up to 33% of the oil. It is rich in monounsaturated fatty acids, and has nutritional properties similar to olive oil. However, there is no widespread commercial method for oil recovery from avocado pulp. The aim of this study is to contribute to the limited knowledge about the micro- and ultrastructure of avocado. It presents a micro- and ultrastructural study of avocado pulp before and after three different oil recovery methods, in order to relate the quality and yielding of the oil to the cellular changes in the pulp. This study was made using light, scanning electron, and electron transmission microscopy. The microwave-squeezing method yielded 67% of the oil, preserved the shape of the cell by causing only a slight modification, and gave the best quality oil. Hexane extraction yielded 59%, causing the idioblastic oil cells to become irregularly shaped and rough-surfaced. Acetone extraction yielded 12%, and deformed the cellular wall while the oil remained inside, giving a poor quality oil. On the basis of these results, the microwave-squeezing method is suggested as a new option for oil recovery from avocadopulp. This method could be adapted for industrial processing.

  14. 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.

  15. [Determination of double bonds in olive and sunflower oils by ozonize method].

    PubMed

    Evteeva, N M

    2007-01-01

    Kinetics of spending double bonds of tocotherol and accumulation of peroxides during oxidation of olive and sunflower oils were investigated. Date on spending double bonds during oxidation of commercial oils were measured for the first time.

  16. 77 FR 61026 - Olive Oil: Conditions of Competition Between U.S. and Major Foreign Supplier Industries

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-10-05

    ... COMMISSION Olive Oil: Conditions of Competition Between U.S. and Major Foreign Supplier Industries AGENCY...-537, Olive Oil: Conditions of Competition between U.S. and Major Foreign Supplier Industries. DATES... commercial olive oil industry in the United States and major supplier countries, including production...

  17. Dietary Supplementation with Olive Oil or Fish Oil and Vascular Effects of Concentrated Ambient Particulate Matter Exposure in Human Volunteers

    EPA Science Inventory

    Background: Exposure to ambient particulate matter (PM) induces endothelial dysfunction, a risk factor for cardiovascular disease. Olive oil (OO) and fish oil (FO) supplements have beneficial effects on endothelial function. Objective: In this study we evaluated the efficacy of...

  18. The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health.

    PubMed

    Tripoli, Elisa; Giammanco, Marco; Tabacchi, Garden; Di Majo, Danila; Giammanco, Santo; La Guardia, Maurizio

    2005-06-01

    The Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity both in vivo and in vitro. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.

  19. Electrocoagulation of palm oil mill effluent.

    PubMed

    Agustin, Melissa B; Sengpracha, Waya P; Phutdhawong, Weerachai

    2008-09-01

    Electrocoagulation (EC) is an electrochemical technique which has been employed in the treatment of various kinds of wastewater. In this work the potential use of EC for the treatment of palm oil mill effluent (POME) was investigated. In a laboratory scale, POME from a factory site in Chumporn Province (Thailand) was subjected to EC using aluminum as electrodes and sodium chloride as supporting electrolyte. Results show that EC can reduce the turbidity, acidity, COD, and BOD of the POME as well as some of its heavy metal contents. Phenolic compounds are also removed from the effluent. Recovery techniques were employed in the coagulated fraction and the recovered compounds was analysed for antioxidant activity by DPPH method. The isolate was found to have a moderate antioxidant activity. From this investigation, it can be concluded that EC is an efficient method for the treatment of POME.

  20. Detoxification of semisolid olive-mill wastes and pine-chip mixtures using Phanerochaete flavido-alba.

    PubMed

    Linares, Araceli; Manuel Caba, Juan; Ligero, Francisco; de la Rubia, Teresa; Martínez, José

    2003-06-01

    Semisolid olive-mill residues, pine chips, and mixtures of both residues contain phytotoxic components capable of inhibiting germination and vegetative growth in plants. Solid-state cultures of Phanerochate flavido-alba on pine chips or mixtures of both residues reduce these phytotoxic effects in fermented substrates. The phenol and lipid contents in cultures detoxified by this fungus also decreases.

  1. State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

    PubMed Central

    Reboredo-Rodríguez, Patricia; Figueiredo-González, María; González-Barreiro, Carmen; Simal-Gándara, Jesús; Salvador, María Desamparados; Cancho-Grande, Beatriz; Fregapane, Giuseppe

    2017-01-01

    Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed. PMID:28335517

  2. 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.

  3. 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

  4. How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance.

    PubMed

    Issaoui, Manel; Flamini, Guido; Souid, Sondess; Bendini, Alessandra; Barbieri, Sara; Gharbi, Ines; Toschi, Tullia Gallina; Cioni, Pier Luigi; Hammami, Mohamed

    2016-06-01

    With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

  5. Analysis of total contents of hydroxytyrosol and tyrosol in olive oils.

    PubMed

    Romero, Concepción; Brenes, Manuel

    2012-09-12

    The most abundant phenolic compounds in olive oils are the phenethyl alcohols hydroxytyrosol and tyrosol. An optimized method to quantify the total concentration of these substances in olive oils has been described. It consists of the acid hydrolysis of the aglycons and the extraction of phenethyl alcohols with a 2 M HCl solution. Recovery of the phenethyl alcohols from oils was very high (<1% remained in the extracted oils), and the limits of quantification (LOQ) were 0.8 and 1.4 mg/kg for hydroxytyrosol and tyrosol, respectively. Precision values, both intraday and interday, remained below 3% for both compounds. The final optimized method allowed for the analysis of several types of commercial olive oils to evaluate their hydroxytyrosol and tyrosol contents. The results show that this method is simple, robust, and reliable for a routine analysis of the total concentration of these substances in olive oils.

  6. Highlighting metabolic indicators of olive oil during storage by the AComDim method.

    PubMed

    Korifi, R; Plard, J; Le Dréau, Y; Rébufa, C; Rutledge, D N; Dupuy, N

    2016-07-15

    Lipid oxidation during olive oil storage induces changes in the metabolite content of the oil, which can be measured using so-called quality indices. High values indicate poor quality oils that should be labeled accordingly or removed from the market. Based on quality indices measured over two years for two olive oils, the AComDim method was used to highlight the influence of five factors (olive oil type, oxygen, light, temperature and storage time) on oxidative stability during storage. To identify the significant factors, two full factorial experimental designs were built, each containing four of the five factors examined. The results showed that all five factors, as well as some two-factor interactions, were significant. Phenols and hydroperoxides were identified as being the most sensitive to these factors, and potential markers for the ageing of olive oil.

  7. A Supervised Feature Extraction Method For GC-MS Data Based On PLS. Application To Olive Oil Adulteration Detection

    NASA Astrophysics Data System (ADS)

    Burian, C.; Brezmes, J.; Correig, X.; Martinelli, E.; Di Natale, C.

    2011-09-01

    Olive oil adulteration is often complicated and more than one test is necessary to determine olive oil authenticity. In particular, detection of hazelnut oil in admixtures has been difficult to confirm due to the similarity of the two oils. In this work a method to identify the olive oil adulteration is presented based on GC-MS analysis coupled with data analysis techniques and a feature selection step.

  8. Assessment of carbon footprint and energy performance of the extra virgin olive oil chain in Umbria, Italy.

    PubMed

    Rinaldi, S; Barbanera, M; Lascaro, E

    2014-06-01

    The cradle to grave carbon footprint (CF) and energy footprint (EF) analysis of extra virgin olive oil (EVOO) produced in the Province of Perugia (Umbria, Italy) is assessed. In this study, olive orchard cultivation, EVOO extraction, bottling, packaging, storage at -18°C and distribution in the main importing countries were studied from a life cycle assessment perspective, with the main objective of identifying the processes with the largest environmental impacts. The selected functional unit was 1L of EVOO, packaged for distribution. Inventory data was gathered mainly through both direct communication using questionnaires and direct measurements. To determine the CF the ISO/TS 14067:2013 was followed while the EF was evaluated according to ISO standards 14040 and 14044. Results showed that the most impacting process is the distribution, mainly due to the choice of employing air transport. The main other hot spots identified were the olive orchard fertilization, EVOO freezing during its storage at the olive mill factory and the manufacture of glass bottles. Suggested improvement opportunities included shifts in the EVOO transportation policy, the introduction of lighter glass bottles in the bottling process, the use of cooling agent with lower global warming potential and the employment of biodiesel in the farming machineries.

  9. Differences in the chemesthetic subqualities of capsaicin, ibuprofen, and olive oil.

    PubMed

    Bennett, Samantha M; Hayes, John E

    2012-06-01

    Chemesthetic sensations elicited by ibuprofen, extra-virgin olive oil, and capsaicin were compared to quantify perceptual differences between known agonists of TRPA1 and TRPV1. Extra virgin olive oil contains a phenolic compound, oleocanthal, which is thought to share unique chemesthetic qualities with the nonsteroidal anti-inflammatory drug, ibuprofen. Pilot work suggested participants had difficulty distinguishing between multiple chemesthetic subqualities (e.g., burn, sting, itch, tickle, etc.) in a multiattribute rating task. Here, we assessed overall irritation via direct scaling, and a check all that apply task was used to collect information about chemesthetic subqualities over time. Replicated ratings were collected at discrete intervals using the generalized labeled magnitude scale to generate time-intensity curves; maximum intensity (Imax) and area under the curve were extracted for each participant. Intensity responses varied substantially across participants, and within a participant, the relationship was strongest between ibuprofen and olive oil. However, there were also positive, albeit weaker, correlations between capsaicin and ibuprofen and capsaicin and olive oil. The correlation found between olive oil and capsaicin may suggest the presence of unknown TRPV1 agonists in olive oil. This view was also supported by the qualitative data: capsaicin was described most often as burning and warm/hot, whereas ibuprofen was numbing and tickling. Olive oil shared characteristics with both capsaicin (warm/hot) and ibuprofen (tickle).

  10. Effect of virgin olive oil versus piroxicam phonophoresis on exercise-induced anterior knee pain

    PubMed Central

    Nakhostin-Roohi, Babak; Khoshkhahesh, Faegheh; Bohlooli, Shahab

    2016-01-01

    Objective: The main purpose of this study was to evaluate the effects of virgin olive oil phonophoresis on female athletes' anterior knee pain (AKP). Materials and Methods: A double blinded randomized clinical trial was conducted. Ninety-three female athletes suffering from AKP voluntarily participated in this study. Patients were randomly assigned into olive oil (n=31), piroxicam (n=31) or base gel phonophoresis (n=31) groups. At the baseline visit, the Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC) questionnaire was filled by subjects who were then treated with olive oil, piroxicam or pure phonophoresis for 12 sessions. After 6 and 12 sessions of physiotherapy, subjects filled the questionnaire again. Main outcomes were significant improvement in pain, stiffness, physical function, and total WOMAC scores. Results: Although, there was a significant reduction in symptoms of AKP at the end of the therapy in all groups (p<0.05), but in olive oil group, this improvement was seen after 6 sessions of treatment (p<0.001). A significant difference between olive oil group and piroxicam and/or phonophoresis group was observed after 6 sessions of therapy (p<0.05). Conclusion: It could be proposed that phonophoresis with virgin olive oil is as effective as piroxicam gel on lowering WOMAC scores of AKP in female athletes and also has several beneficial properties including faster effect and shorter duration of therapy. The exact mechanism of beneficial action of virgin olive oil on AKP is not clear and requires further studies. PMID:27761423

  11. 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.

  12. HDL-related mechanisms of olive oil protection in cardiovascular disease.

    PubMed

    Lou-Bonafonte, José M; Fitó, Montse; Covas, María-Isabel; Farràs, Marta; Osada, Jesús

    2012-07-01

    The low incidence of cardiovascular disease in countries bordering the Mediterranean basin, where olive oil is the main source of dietary fat, and the negative association between this disease with high density lipoproteins has stimulated interest. This review summarizes the current knowledge gathered from human and animal studies regarding olive oil and high density lipoproteins. Cumulative evidence suggests that high density lipoprotein (HDL) cholesterol, and its main apolipoprotein A1, may be increased by consuming olive oil when compared with carbohydrate and low fat diets in humans. Conflicting results have been found in many studies when olive oil diets were compared with other sources of fat. The role of virgin olive oil minor components on its protective effect has been demonstrated by a growing number of studies although its exact mechanism remains to be elucidated. Dietary amount of olive oil, use of virgin olive oil, cholesterol intake, and physiopathological states such as genetic background, sex, age, obesity or fatty liver are variables that may offset those effects. Further studies in this field in humans and in animal models are warranted due to the complexity of HDL particles.

  13. Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions.

    PubMed

    Giacintucci, Veronica; Di Mattia, Carla; Sacchetti, Giampiero; Neri, Lilia; Pittia, Paola

    2016-12-15

    The effect of olive oil phenolic content and pattern on the physical properties and stability of olive oil mayonnaise-like emulsions has been investigated. Mayonnaises were formulated with either naturally phenolic-rich extra virgin olive oils or purified olive oil artificially enriched with a phenolic-rich olive extract and pure oleuropein. Mayonnaises were characterized by droplet size distribution, microstructure, textural properties and flow behaviour. The addition of phenolic extracts significantly affected the dispersion degree of the corresponding mayonnaise-like emulsions, their microstructure and physical stability especially in the systems prepared with purified olive oil treated with pure oleuropein and the highest olive phenolic extract concentration. The viscosity and back-extrusion analyses evidenced that the systems characterized by a relatively high content of phenolics, either natural or by addition, presented lower yield stress and viscosity indices and were easier to deform and to break. This study confirms the main role of olive phenolic compounds, and in particular that of oleuropein, in the dispersion state, and physical properties of emulsions with main effects on their quality and stability.

  14. An In Vitro Evaluation of Ozonized Organic Extra-Virgin Olive Oil on Giardia Lamblia Cysts

    PubMed Central

    Boland-Nazar, Najmeh Sadat; Eslamirad, Zahra; Sarmadian, Hossein; Ghasemikhah, Reza

    2016-01-01

    Background Giardia lamblia is a common intestinal parasite that has been reported all over the world. Objectives This study was conducted to evaluate the effect of ozonized organic extra-virgin olive oil on the cyst of G. lamblia. Methods The olive oil was ozonized based on international standards and confirmed by the world health organization (WHO) at various times in a generator. The ozone concentration of olive oil was adjusted at 32, 64, 96, 128, 160 mg/g based on ozone absorption. Giardia lamblia cysts were isolated from heavily infected stool samples and the sucrose gradient flotation technique. Five groups of triple tubes containing Giardia cysts were exposed to olive oil with 32, 64, 96, 128, 160 ozone concentrations, and the sixth and seventh groups were exposed to non-ozonized olive oil and normal saline, respectively. The tubes were placed at room temperature, and every four hours, the mortality of the Giardia cysts was assessed. Results The results showed that the first five groups’ mortality rate of Giardia cysts reached 100% in 100 hours. An increasing concentration of ozone in olive oil leads to an increase in the mortality rate of Giardia cysts. The results showed a significant difference in the mean time of the mortality in all the groups (P ≤ 0.05). Furthermore, the higher fatality effect of ozonized organic extra-virgin olive oil (Ozonized Olive Oil = OZO) was proved in comparison with metronidazole in vitro. Conclusions We concluded that ozonized organic extra-virgin olive oil was a growth inhibitor of Giardia cysts, and concerning its compatibility with a biological system, it is recommended for further clinical trials. PMID:28138377

  15. Bioconversion of olive-mill dry residue by Fusarium lateritium and subsequent impact on its phytotoxicity.

    PubMed

    Sampedro, I; D'Annibale, A; Ocampo, J A; Stazi, S R; García-Romera, I

    2005-09-01

    The present study investigated the ability of the non-pathogenic fungus Fusarium lateritium to either degrade or modify aromatic substances in olive-mill dry residue (DOR) and to reduce its phytotoxicity. The 80% reduction of ethylacetate extractable phenols in DOR colonized by the fungus for 20 weeks appeared to be due to polymerization reactions of phenol molecules as suggested by mass-balance ultrafiltration and size-exclusion chromatography experiments. Several lignin-modifying oxidases, including laccase, Mn-peroxidase and Mn-inhibited peroxidase were detected in F. lateritium solid-state cultures. Tests performed with tomato seedlings in soils containing 6% (w/w) sterilized non-inoculated DOR showed that the waste was highly phytotoxic. By contract, F. lateritium growth on DOR for 20 weeks led to a complete removal of the waste toxicity and to a higher shoot dry weight of tomato plants than that obtained in the absence of DOR.

  16. Hydrolysis of olive mill waste to enhance rhamnolipids and surfactin production.

    PubMed

    Moya Ramírez, Ignacio; Altmajer Vaz, Deisi; Banat, Ibrahim M; Marchant, Roger; Jurado Alameda, Encarnación; García Román, Miguel

    2016-04-01

    The aim of this work was to demonstrate the effectiveness of hydrolysis pretreatment of olive mill (OMW) waste before use as a carbon source in biosurfactant production by fermentation. Three hydrolysis methods were assessed: enzymatic hydrolysis, acid pretreatment plus enzymatic hydrolysis, and acid hydrolysis. Fermentation was carried out using two bacterial species: Pseudomonas aeruginosa and Bacillus subtilis. Our results showed that the enzymatic hydrolysis was the best pretreatment, yielding up to 29.5 and 13.7mg/L of rhamnolipids and surfactins respectively. Glucose did not show significant differences in comparison to enzymatically hydrolysed OMW. At the best conditions found rhamnolipids and surfactins reached concentrations of 299 and 26.5mg/L; values considerably higher than those obtained with non-hydrolysed OMW. In addition, enzymatic pretreatment seemed to partially reduce the inhibitory effects of OMW on surfactin production. Therefore, enzymatic hydrolysis proved to effectively increase the productivity of these biosurfactants using OMW as the sole carbon source.

  17. Antimicrobial Activity of Olive Mill Wastewater Extract Against Pseudomonas Fluorescens Isolated from Mozzarella Cheese

    PubMed Central

    Roila, Rossana; Branciari, Raffaella; Ortenzi, Roberta; Urbani, Stefania; Servili, Maurizio; Valiani, Andrea

    2016-01-01

    Olive mill wastewater polyphenol extract was tested for antimicrobial activity against 64 strains of Pseudomonas fluorescens responsible for mozzarella discolouration. The extract showed a minimum inhibitory concentration (MIC)50 value of 5 mg/mL and a MIC90 value of 7 mg/mL. The MBC50 and MBC90 values corresponded to 6 and 8 mg/mL, respectively. The MIC concentration (7 mg/mL) was demonstrated to have a bacteriostatic effect while maintaining the bacterial concentration on the levels of the inoculum for 48 hours. The 3/2 MIC concentration was responsible for four logs CFU/mL depletion in colony count after 24 h. As the extract concentration decreased from MIC value, no inhibitory effects were recorded. PMID:27800450

  18. Membrane filtration of olive mill wastewater and exploitation of its fractions.

    PubMed

    Paraskeva, C A; Papadakis, V G; Kanellopoulou, D G; Koutsoukos, P G; Angelopoulos, K C

    2007-04-01

    Olive mill wastewater (OMW) produced from small units scattered in rural areas of Southern Europe is a major source of pollution of surface and subsurface water. In the present work, a treatment scheme based on physical separation methods is presented. The investigation was carried out using a pilot-plant unit equipped with ultrafiltration, nanofiltration, and reverse osmosis membranes. Approximately 80% of the total volume of wastewater treated by the membrane units was sufficiently cleaned to meet the standards for irrigation water. The concentrated fractions collected in the treatment concentrates were characterized by high organic load and high content of phenolic compounds. The concentrates were tested in hydroponic systems to examine their toxicity towards undesired herbs. The calculations of the cost of the overall process showed that fixed and operational costs could be recovered from the exploitation of OMW byproducts as water for irrigation and/or as bioherbicides.

  19. Toxicity and biodegradability of olive mill wastewaters in batch anaerobic digestion

    SciTech Connect

    Hamdi, M. Universite de Provence, Marseille )

    1992-11-01

    The anaerobic biodegradability and toxicity of olive mill wastewaters (OMW) were studied in batch anaerobic digestion experiments. Anaerobic digestion of OMW or the supernatant of its centrifugation, the methane production was achieved at up to 5-15% (V/V) dilution corresponding to only 5-20 g/L COD. The washed suspended solids of OMW were toxic at up to 80 g/L COD; however, the kinetic of biodegradability of OMW or the supernatant was faster than for suspended solids, which are constituted mealy of cellulose and lignin. The darkly colored polyphenols induce the problem of biodegradation of OMW, whereas the long chain fatty acids (LCFA), tannins and simple phenolic compounds are responsible for its toxicity for methanogenic bacteria. 26 refs., 4 figs., 1 tab.

  20. Potential of olive mill waste and compost as biobased pesticides against weeds, fungi, and nematodes.

    PubMed

    Cayuela, M L; Millner, P D; Meyer, S L F; Roig, A

    2008-07-25

    The phytotoxic and antimicrobial properties of olive mill wastes have been widely investigated and demonstrated over the past decade. However, their potential utilization as biodegradable pesticides against plant pathogens is still poorly understood. In this study, a series of laboratory bioassays was designed to test the inhibitory effects of sterile water extracts of two-phase olive mill waste (TPOMW) and TPOMW composts with different degrees of stabilization on several different plant pathogens. Fungicidal properties of TPOMW extracts, assayed in a microwell assay format, showed that the growth of Phytophthora capsici was consistently and strongly inhibited by all TPOMW extracts diluted 1:10 (w:v). In contrast, suppression of Pythium ultimum and Botrytis cinerea by the extracts was not as strong and depended on the specific TPOMW sample. Mature compost inhibited P. capsici and B. cinerea at dilutions as great as 1:50, w:v. Neither TPOMW nor TPOMW compost extracts were able to inhibit the growth of the basidiomycete root rot agent Rhizoctonia solani. In addition, studies were conducted on the allelopathic effects of TPOMW extracts on seed germination of four highly invasive and globally distributed weeds (Amaranthus retroflexus, Solanum nigrum, Chenopodium album and Sorghum halepense). Both the TPOMW and immature TPOMW compost extracts substantially inhibited germination of A. retroflexus and S. nigrum, whereas mature composts extracts only partially reduced the germination of S. nigrum. Finally, TPOMW extracts strongly inhibited egg hatch and second-stage juvenile (J2) motility of the root-knot nematode Meloidogyne incognita. However, only higher concentrations of stage-one and stage-two TPOMW compost extracts exerted a suppressive effect on both J2 motility and on egg hatch. The study shows the high potential of naturally occurring chemicals present in TPOMW and TPOMW composts that should be further investigated as bio-pesticides for their use in sustainable

  1. Duckweed (Lemna gibba) growth inhibition bioassay for evaluating the toxicity of olive mill wastes before and during composting.

    PubMed

    Cayuela, M L; Millner, P; Slovin, J; Roig, A

    2007-08-01

    Two-phase olive mill waste (TPOMW) is considered the main problem confronting the modern oil extraction and processing industry. Composting has been recently proposed as a suitable method to treat TPOMW so that it is suitable for use in agriculture. In the work reported here, the Lemna gibba bioassay was tested to assess the toxicity of TPOMW before and during the composting process. The method was compared with the Lepidium sativum bioassay and with other chemical maturity indices traditionally reported in the literature. The L. gibba test proved to be a simple, sensitive, and accurate method to evaluate toxicity before and during the composting of TPOMW. Plant growth response was measured by two methods: counting the number of fronds (leaves) and measuring total frond area (TFA) with image analysis software. Compared to the counting of fronds (L. gibba) or seeds (L. sativum), the use of area-measuring software permitted a very rapid, unbiased and easy way of analysing the toxicity of TPOMW before and during composting. Although the accuracy of the frond count method was similar to the traditional cress seed test, data analysis showed that the TFA measurement method was statistically more accurate (significantly lower variance) than the frond count approach. Highly significant correlations were found between TFA and some important maturation indices commonly reported in literature indicating that the L. gibba bioassay can be a useful tool to determine the degree of maturity of TPOMW composts.

  2. Integration of traditional systems and advanced oxidation process technologies for the industrial treatment of olive mill wastewaters.

    PubMed

    Amaral-Silva, Nuno; Martins, Rui C; Castro-Silva, Sérgio; Quinta-Ferreira, Rosa M

    2016-10-01

    A complete industrial treatment system (involving the integration of coagulation/flocculation and Fenton processes) to depurate real wastewaters coming from two-phase olive oil production mills has been studied. The experimental results indicated that at the end of this combined strategy, involving a primary physical separation stage followed by Fenton's chemical oxidation, chemical oxygen demand (COD) is reduced up to 90% and total polyphenols' concentration is decreased up to 92%. The treated stream biodegradability (BOD5/COD) reached 0.52 and the Total Suspended Solids (TSSs) and Total Dissolved Solids (TDSs) decreased up to 95% and 69%, respectively. Fenton's procedure was optimized bearing in mind the pH adjustment step, different procedures for hydrogen peroxide addition and the use of coagulants instead of the chemical precipitation (by raising pH) to promote iron sludge settling. Our results demonstrated that pH (3.0 ± 0.1) control during the oxidation reaction improves the oxidation efficiency. Moreover, the final NaOH addition is essential to a better sludge formation and consequent precipitation of the residual iron removing also some organic matter.

  3. High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics.

    PubMed

    Jiménez, A; Beltrán, G; Uceda, M

    2007-09-01

    The effect of high-power ultrasound on olive paste, on laboratory thermo-mixing operations for virgin olive oil extraction, has been studied. Direct sonication by an ultrasound probe horn (105 W cm(-2) and 24 kHz) and indirect sonication with an ultrasound-cleaning bath (150 W and 25 kHz) were applied and their effects compared with the conventional thermal treatment. A quick-heating of olive paste, from ambient (12-20 degrees C) to optimal temperature conditions (28-30 degrees C), and an oil extractability improvement were observed when applying sonication. Better extractability was obtained by direct sonication for high moisture olives (>50%) whereas indirect sonication gave greater extractability for low moisture olive fruits (<50%). Optimal application of ultrasound was achieved with direct sonication for 4 min at the beginning of paste malaxation and with indirect sonication during the malaxation time. Effect of high-power ultrasound on oil quality parameters and nutritional and sensory characteristics were studied. Changes in quality parameters (free acidity value, peroxide value, K270 and K232) were not found, however significant effects on the levels of bitterness, polyphenols, tocopherols (vitamin E), chlorophyll and carotenoids were observed. Oils from sonicated pastes showed lower bitterness and higher content of tocopherols, chlorophylls and carotenoids. Related to sensory characteristics, off-flavour volatiles were not detected in oils from sonication treatments. Total peak areas of volatiles and the ratio hexanal/E-2-hexenal, as determined by SPME analysis, were lower than non-sonicated reference oils; sensory evaluation by panel test showed higher intensity of positive attributes and lesser of negative characteristics than those untreated.

  4. 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

  5. Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil.

    PubMed

    Cicerale, S; Lucas, L J; Keast, R S J

    2012-04-01

    The Mediterranean diet is associated with a lower incidence of chronic degenerative diseases and higher life expectancy. These health benefits have been partially attributed to the dietary consumption of extra virgin olive oil (EVOO) by Mediterranean populations, and more specifically the phenolic compounds naturally present in EVOO. Studies involving humans and animals (in vivo and in vitro) have demonstrated that olive oil phenolic compounds have potentially beneficial biological effects resulting from their antimicrobial, antioxidant and anti-inflammatory activities. This paper summarizes current knowledge on the biological activities of specific olive oil phenolic compounds together with information on their concentration in EVOO, bioavailability and stability over time.

  6. Extra virgin olive oil: from composition to "molecular gastronomy".

    PubMed

    Sacchi, Raffaele; Paduano, Antonello; Savarese, Maria; Vitaglione, Paola; Fogliano, Vincenzo

    2014-01-01

    The aim of this chapter is to provide a brief overview of the recent results of studies on extra virgin olive oil (EVOO) and its interactions with other food ingredients during cooking, to highlight basic molecular aspects of the "magic" of EVOO and its role in Mediterranean gastronomy. The use of raw EVOO added to foods after cooking (or as a salad oil) is the best way to express the original flavour and to maximize the intake of natural antioxidants and compounds related to positive effects on human health (hypotensive, anti-inflammatory, and anti-cancerogenic, among others). EVOO, however, also exhibits its protective properties during/after cooking. Different chemical interactions between biophenolic compounds and other food ingredients (water, milk proteins, carotenoids of tomato, omega-3 polyunsaturated fatty acids in canned-in-oil fish and meat or fish proteins) occur. Even during cooking, EVOO exhibits strong antioxidant properties and influences the overall flavour of cooked foods. The physical (partitioning, emulsion) and chemical (hydrolysis, covalent binding, antioxidant properties) phenomena occurring during cooking of EVOO are discussed with emphasis on the changes in the sensory (bitterness and fruity flavour) and nutritional qualities of some traditional Mediterranean foods. In particular, tomato-oil interactions during cooking, fish canning in EVOO, meat marinated in EVOO before cooking and roasting and frying in EVOO are examined. The interactions between EVOO antioxidants and flavours with milk proteins are also briefly discussed.

  7. Rapid authentication of adulteration of olive oil by near-infrared spectroscopy using support vector machines

    NASA Astrophysics Data System (ADS)

    Wu, Jingzhu; Dong, Jingjing; Dong, Wenfei; Chen, Yan; Liu, Cuiling

    2016-10-01

    A classification method of support vector machines with linear kernel was employed to authenticate genuine olive oil based on near-infrared spectroscopy. There were three types of adulteration of olive oil experimented in the study. The adulterated oil was respectively soybean oil, rapeseed oil and the mixture of soybean and rapeseed oil. The average recognition rate of second experiment was more than 90% and that of the third experiment was reach to 100%. The results showed the method had good performance in classifying genuine olive oil and the adulteration with small variation range of adulterated concentration and it was a promising and rapid technique for the detection of oil adulteration and fraud in the food industry.

  8. Fatty acid alkyl esters presence in olive oil vs. organoleptic assessment.

    PubMed

    Gómez-Coca, R B; Moreda, W; Pérez-Camino, M C

    2012-12-01

    The scientific work on the authenticity and quality of olive oil is an ever-growing area. Olive oil genuineness is not only valuable for the producers, but also for the consumers who expect an actual correspondence between the products they purchase and the information on the packaging labels. Sometimes oil's rejection by consumers is just a matter of taste, sometimes is a more objective question. Low quality olive oils with weak organoleptic defects are the targets of illegal blends that can be detected by determining the content of fatty acid alkyl esters (FAAEs). In this line we have established a relationship between the FAAEs concentration of olive oils and their sensory classification. Besides, a connection between the presence of large quantities of FAAEs and fermentative organoleptic defects has been proven.

  9. A novel reliable method of DNA extraction from olive oil suitable for molecular traceability.

    PubMed

    Raieta, Katia; Muccillo, Livio; Colantuoni, Vittorio

    2015-04-01

    Extra virgin olive oil production has a worldwide economic impact. The use of this brand, however, is of great concern to Institutions and private industries because of the increasing number of fraud and adulteration attempts to the market products. Here, we present a novel, reliable and not expensive method for extracting the DNA from commercial virgin and extra virgin olive oils. The DNA is stable overtime and amenable for molecular analyses; in fact, by carrying out simple sequence repeats (SSRs) markers analysis, we characterise the genetic profile of monovarietal olive oils. By comparing the oil-derived pattern with that of the corresponding tree, we can unambiguously identify four cultivars from Samnium, a region of Southern Italy, and distinguish them from reference and more widely used varieties. Through a parentage statistical analysis, we also identify the putative pollinators, establishing an unprecedented and powerful tool for olive oil traceability.

  10. Novel qPCR systems for olive (Olea europaea L.) authentication in oils and food.

    PubMed

    Ramos-Gómez, Sonia; Busto, María D; Albillos, Silvia M; Ortega, Natividad

    2016-03-01

    The traceability of olive oil is an unresolved issue that remains a challenge. In this field, DNA-based techniques are very powerful tools for discrimination that are less negatively influenced by environmental conditions than other techniques. More specifically, quantitative real time PCR (qPCR) achieves a high degree of sensitivity, although the DNA that it can directly isolate from these oils presents drawbacks. Our study reports the analysis of eight systems, in order to determine their suitability for olive detection in oil and oil-derived foodstuffs. The eight systems were analyzed on the basis of their sensitivity and specificity in the qPCR assay, their relative sensitivity to olive DNA detection and DNA mixtures, their sensitivity and specificity to olive in vegetable oils and the detection of olive in commercial products. The results show that the PetN-PsbM system, designed in this study, is a suitable and reliable technique in relation to olive oil and olive ingredients in both food authentication and food safety processes.

  11. Changes in virgin olive oil quality during low-temperature fruit storage.

    PubMed

    Kalua, Curtis M; Bedgood, Danny R; Bishop, Andrea G; Prenzler, Paul D

    2008-04-09

    'Frantoio' olive fruits were stored at low temperature (4 +/- 2 degrees C) for 3 weeks to investigate the effect of postharvest fruit storage on virgin olive oil quality. Volatile compounds and phenolic compounds explained the changes in sensory quality that could not be explained with quality indices (FFA, PV, K232, and K270). Increases in concentrations of ( E)-2-hexenal and hexanal corresponded to positive sensory quality, whereas increases in ( E)-2-hexenol and (+)-acetoxypinoresinol were associated with negative sensory quality. Volatile and phenolic compounds were also indicative of the period of low-temperature fruit storage. Oleuropein and ligstroside derivatives in olive oil decreased with respect to storage time, and their significant ( p < 0.05) change corresponded to changes in bitterness and pungency. ( Z)-2-Penten-1-ol increased during low-temperature fruit storage, whereas 2-pentylfuran decreased. Changes in volatile compounds, phenolic compounds, quality indices, and sensory notes indicated that virgin olive oil quality was lost within the first week of low-temperature fruit storage and regained at 2 weeks. This research suggests that low-temperature olive fruit storage may be beneficial, with a possibility of increasing oil yield and moderating the sensory quality of virgin olive oils. This study demonstrates that deeper insights into virgin olive oil quality changes during low-temperature fruit storage may be gained by studying volatile and phenolic compounds in addition to quality indices and physical appearance of the fruit.

  12. Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil.

    PubMed

    Veneziani, Gianluca; Esposto, Sonia; Taticchi, Agnese; Selvaggini, Roberto; Urbani, Stefania; Di Maio, Ilona; Sordini, Beatrice; Servili, Maurizio

    2015-07-08

    The concentration of phenolic and volatile compounds in virgin olive oil (VOO) is closely related to the different operative conditions applied to the mechanical extraction process of the olive oil. However, the great qualitative and quantitative variability of these compounds indicates an important role played by genetic and agronomic aspects. A heat exchanger was placed in front of a traditional, covered malaxer to study the impact of flash thermal conditioning (FTC) of olive paste on the quality of VOO, which is highly influenced by phenolic release and aroma generation. The VOO flash thermal conditioning of five major Italian cultivars showed a higher concentration of phenols (range of increase percentage, 9.9-37.3%) compared to the control trials, whereas the FTC treatment featured a differentiated impact on the volatile fractions, associated with the genetic origins of the olives.

  13. Olive mill wastewater triggered changes in physiology and nutritional quality of tomato (Lycopersicon esculentum mill) depending on growth substrate.

    PubMed

    Ouzounidou, G; Asfi, M; Sotirakis, N; Papadopoulou, P; Gaitis, F

    2008-10-30

    We have studied the changes in the physiology and nutritional quality of Lycopersicon esculentum exposed to olive mill wastewater (OMW) with regard to cultivation in sand and soil. Tomato plant performance decreased with increasing concentration of OMW to both substrates. Root was more sensitive to OMW than the upper parts of the plants, grown either in sand or in soil for 10 days and 3 months, respectively, probably due to the direct OMW toxicity on roots as compared to other parts. Significant restriction on uptake and translocation of nutrients (K, Na, Fe, Ca and Mg) under OMW application was found. The decrease in the photochemical efficiency of PSII photochemistry in the light adapted state and the big decrease in photochemical quenching, indicate that OMW resulted in diminished reoxidation of Q(A)(-) and started to inactivate the reaction centers of PSII. The OMW supply on soil and sand, resulted in leaf water stress and lesser water use efficiency. Plants treated with high OMW concentration, produced fewer but bigger tomatoes as compared to plants treated with lower OMW concentration. Generally, fruit yield and nutritional value was inhibited under OMW application.

  14. Olive Oil Consumption and Age-Related Macular Degeneration: The Alienor Study

    PubMed Central

    Cougnard-Grégoire, Audrey; Merle, Bénédicte M. J.; Korobelnik, Jean-François; Rougier, Marie-Bénédicte; Delyfer, Marie-Noëlle; Le Goff, Mélanie; Samieri, Cécilia; Dartigues, Jean-François; Delcourt, Cécile

    2016-01-01

    Background Olive oil provides a mixture of lipids and antioxidant nutrients which may help preventing age-related diseases such as age-related macular degeneration (AMD). However, little is known about the associations between olive oil consumption and the risk of AMD. Objective To examine associations between olive oil use and AMD prevalence in elderly subjects. Methods Alienor (Antioxydants, Lipides Essentiels, Nutrition et maladies OculaiRes) is a population-based study on eye diseases performed in elderly residents of Bordeaux (France). In 1999–2000, frequencies of consumption of main categories of dietary fats used were collected. In 2006–2088, AMD was graded from non mydriatic retinal photographs into three exclusive stages: no AMD, early AMD, and late AMD. Two categories of preferred dietary fat used (olive oil, n-3 rich oils, n-6 rich oils, mixed oils, butter and margarine) were defined: “no use” and “regular use” (using fat for spreading and/or cooking and/or dressing). Associations of AMD with each fat use were estimated using Generalized Estimating Equation logistic regressions models. Results Our study included 654 subjects (1269 eyes) with complete data (n = 268 eyes with early AMD and n = 56 with late AMD). After adjustment for potential confounders, regular use of olive oil was significantly associated with a decreased risk of late AMD (odds ratio [OR] = 0.44, 95% confidence interval [CI]: 0.21;0.91). In contrast, regular use of olive oil was not significantly associated with early AMD (OR = 0.84, 95%CI: 0.59;1.21). No associations were found between regular consumption of n-3 rich oils, n-6 rich oils, mixed oils, butter and margarine and AMD, whatever the stage. Conclusions This study suggests a protective effect of olive oil consumption for late AMD in this elderly community-dwelling population. Characterization of the mediating nutrients deserves further research. PMID:27467382

  15. Olive oil phenolics: where do we stand? Where should we go?

    PubMed

    Visioli, Francesco

    2012-08-15

    The formulation of an antioxidant/atherosclerosis hypothesis stimulated experimental and epidemiological studies on the possible role of micronutrients, including olive oil phenolics, in the protection from cardiovascular disease observed in the Mediterranean area. This article prospectively summarises our current knowledge of olive phenolics, underscore our gaps in information, and brings forward areas that are, as yet, to be explored.

  16. Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany.

    PubMed

    Mari, Eleonora; Guerrini, Simona; Granchi, Lisa; Vincenzini, Massimo

    2016-06-01

    The aim of this study was to evaluate the occurrence of yeast populations during different olive oil extraction processes, carried out in three consecutive years in Tuscany (Italy), by analysing crushed pastes, kneaded pastes, oil from decanter and pomaces. The results showed yeast concentrations ranging between 10(3) and 10(5) CFU/g or per mL. Seventeen dominant yeast species were identified by random amplified polymorphic DNA with primer M13 and their identification was confirmed by restriction fragments length polymorphism of ribosomal internal transcribed spacer and sequencing rRNA genes. The isolation frequencies of each species in the collected samples pointed out that the occurrence of the various yeast species in olive oil extraction process was dependent not only on the yeasts contaminating the olives but also on the yeasts colonizing the plant for oil extraction. In fact, eleven dominant yeast species were detected from the washed olives, but only three of them were also found in oil samples at significant isolation frequency. On the contrary, the most abundant species in oil samples, Yamadazyma terventina, did not occur in washed olive samples. These findings suggest a phenomenon of contamination of the plant for oil extraction that selects some yeast species that could affect the quality of olive oil.

  17. Packaging design for the Greek olive oil industry

    NASA Astrophysics Data System (ADS)

    Kouveli, A.; Tzetzis, D.; Kyratsis, P.

    2016-11-01

    Packaging is one of the most important elements that characterize product design. It does not only refer to the appearance of the product, that creates the first impression to the user, but it is a whole communication code. This has been identified by the enterprises involved and their competition is high. Nowadays, the most successful of them pay a great deal of attention on every day's trends concerning packaging design and try to apply these trends upon their own designs. The present paper describes the packaging design in today's industries and the existing trends. It will therefore reveal what makes a package design successful, from the company's perspective and how the company studies such factors in order to achieve the best result. Those factors and the research results are applied on the olive oil packaging industry, producing a final packaging design solution.

  18. The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds.

    PubMed

    Parkinson, Lisa; Cicerale, Sara

    2016-12-16

    Virgin olive oil (VOO) is credited as being one of the many healthful components associated with the Mediterranean diet. Mediterranean populations experience reduced incidence of chronic inflammatory disease states and VOO is readily consumed as part of an everyday Mediterranean dietary pattern. VOO is rich in phenolic compounds and the health promoting benefits of these phenolics are now established. Recent studies have highlighted the biological properties of VOO phenolic compounds elucidating their anti-inflammatory activities. This paper will review current knowledge on the anti-inflammatory and nutrigenomic, chemoprotective and anti-atherosclerotic activities of VOO phenolics. In addition the concentration, metabolism and bioavailability of specific phenolic compounds will be discussed. The evidence presented in the review concludes that oleurepein, hydroxytyrosol and oleocanthal have potent pharmacological activities in vitro and in vivo; however, intervention studies with biologically relevant concentrations of these phenolic compounds are required.

  19. Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers.

    PubMed

    Arlorio, M; Coisson, J D; Bordiga, M; Travaglia, F; Garino, C; Zuidmeer, L; Van Ree, R; Giuffrida, M G; Conti, A; Martelli, A

    2010-01-01

    According to European Union Regulation EC 1531/2001, olive oil labelled as "extra-virgin" should be cold-pressed and contain no refined oil or oil from other oleaginous seeds or nuts. Adulteration of extra virgin olive oil (EVOO) with hazelnut oil (HAO) is a serious concern both for oil suppliers and consumers. The high degree of similarity between the two fats complicates the detection of low percentages of HAO in EVOO. Many analytical approaches have been developed in recent years to trace HAO in EVOO, principally based on chromatographic analyses, differential scanning calorimetry or nuclear magnetic resonance. In addition adulteration of EVOO with HAO may introduce hazelnut-derived allergens. The aim of this work was to analyse the protein and allergen content of EVOO intentionally spiked with raw cold-pressed HAO or solvent-extracted HAO. SDS-PAGE analysis confirmed the presence of hazelnut proteins in solvent-extracted HAO with molecular masses ranging 10-60 kDa. In contrast, cold-pressed HAO showed no traces of protein. In spiked EVOO, solvent-extracted HAO was still detectable at a 1% contamination level. Several bands on SDS-PAGE migrated at apparent molecular masses coinciding with known allergens, such as Cor a 1 (approximately 17 kDa), Cor a 2 (approximately 14 kDa), Cor a 8 (approximately 12 kDa), oleosin (approximately 17 kDa) and Cor a 9 (approximately 60 kDa). MALDI-TOF MS analysis confirmed the presence of two oleosin isoforms and of Cor a 9. Immunoblotting demonstrated that an allergic patient with known reactivity to Cor a 1 and Cor a 2 recognized a 17-kDa band in solvent-extracted HAO. In conclusion, we have shown that adulteration of extra virgin olive oil with solvent-extracted hazelnut oil can be traced by simple SDS-PAGE analysis, and that adulteration introduces a potential risk for hazelnut allergic patients.

  20. Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits

    PubMed Central

    Tsantila, Nektaria; Karantonis, Haralabos C.; Perrea, Despina N.; Theocharis, Stamatios E.; Iliopoulos, Dimitrios G.; Antonopoulou, Smaragdi; Demopoulos, Constantinos A.

    2007-01-01

    Olive oil polar lipid (OOPL) extract has been reported to inhibit atherosclerosis development on rabbits. Olive pomace polar lipid (PPL) extract inhibits PAF activity in vitro and the most potent antagonist has been identified as a glycerylether-sn-2-acetyl glycolipid with common structural characteristics with the respective potent antagonist of OOPL. The aim of this study was to investigate the effect of PPL on early atherosclerosis development on rabbits and to compare it with the antiatherosclerotic effect of OOPL. OOPL and PPL inhibition potency, towards both PAF action and PAF binding, was tested in vitro on washed rabbit platelets. Consequently, rabbits were divided into three groups (A, B, and C). All groups were fed atherogenic diet for 22 days. Atherogenic diets in groups B and C were enriched with OOPL and PPL, respectively. At the end of the experimental time, rabbits were euthanized and aortic samples were examined histopathologically. OOPL and PPL inhibited PAF-induced aggregation, as well as specific PAF binding, with PPL being more potent. Free and bound PAF levels and PAF-AH activity were significantly elevated at the end of the experimental time. Plasma total cholesterol, HDL cholesterol, LDL cholesterol, and triglycerides levels were also found increased. Groups B and C exhibited significantly increased values of EC50 compared to group A. Histopathological examination revealed that the development of early atherosclerosis lesions in groups B and C were significantly inhibited compared to group A. Significant differences were noted in the early atherosclerosis lesions between groups B and C, thus indicating that PPL exhibit its anti-atherosclerotic activity by blocking PAF receptor. Specific PAF antagonists with similar in vitro and in vivo bioactivity to those that have been previously reported in OOPL exist in PPL. PMID:18253466

  1. Olive

    MedlinePlus

    ... teeth, ears, and urinary tract, and infections following surgery. Other uses include high blood pressure, diabetes, hay fever, improving kidney and digestive function, and increasing urine flow. Water extracts of olive fruit pulp are used for rheumatoid arthritis and osteoarthritis.

  2. Barcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oil.

    PubMed

    Uncu, Ali Tevfik; Uncu, Ayse Ozgur; Frary, Anne; Doganlar, Sami

    2017-04-15

    The aim of this study was to compare the performance of a DNA-barcode assay with fatty acid profile analysis to authenticate the botanical origin of olive oil. To achieve this aim, we performed a PCR-capillary electrophoresis (PCR-CE) approach on olive oil: seed oil blends using the plastid trnL (UAA) intron barcode. In parallel to genomic analysis, we subjected the samples to gas chromatography analysis of fatty acid composition. While the PCR-CE assay proved equally efficient as gas chromatography analysis in detecting adulteration with soybean, palm, rapeseed, sunflower, sesame, cottonseed and peanut oils, it was superior to the widely utilized analytical chemistry approach in revealing the adulterant species and detecting small quantities of corn and safflower oils in olive oil. Moreover, the DNA-based test correctly identified all tested olive oil: hazelnut oil blends whereas it was not feasible to detect hazelnut oil adulteration through fatty acid profile analysis. Thus, the present research has shown the feasibility of a PCR-CE barcode assay to detect adulteration in olive oil.

  3. Olive oil compounds inhibit vascular endothelial growth factor receptor-2 phosphorylation

    SciTech Connect

    Lamy, Sylvie Ouanouki, Amira; Béliveau, Richard; Desrosiers, Richard R.

    2014-03-10

    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 of 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

  4. Mediterranean diet rich in olive oil and obesity, metabolic syndrome and diabetes mellitus.

    PubMed

    Pérez-Martínez, Pablo; García-Ríos, Antonio; Delgado-Lista, Javier; Pérez-Jiménez, Francisco; López-Miranda, José

    2011-01-01

    After decades of epidemiological, clinical and experimental research, it has become clear that consumption of Mediterranean dietary patterns rich in olive oil has a profound influence on health outcomes, including obesity, metabolic syndrome (MetS) and diabetes mellitus. Traditionally, many beneficial properties associated with this oil have been ascribed to its high oleic acid content. Olive oil, however, is a functional food that, besides having high-monounsaturated (MUFA) content, contains other minor components with biological properties. In this line, phenolic compounds have shown antioxidant and antiinflammatory properties, prevent lipoperoxidation, induce favorable changes of lipid profile, improve endothelial function, and disclose antithrombotic properties. Research into the pharmacological properties of the minor components of olive oil is very active and could lead to the formulation of functional food and nutraceuticals. Although more data are mandatory the Mediterranean diet rich in olive oil does not contribute to obesity and appears to be a useful tool in the lifestyle management of the MetS. Moreover there is good scientific support for MUFA diets, especially those based on olive oil, as an alternative approach to low-fat diets for the medical nutritional therapy in diabetes. The objective of this review is to present evidence illustrating the relationship between Mediterranean diet, olive oil and metabolic diseases, including obesity, MetS and diabetes mellitus and to discuss potential mechanisms by which this food can help in disease prevention and treatment.

  5. Knowledge of the biological actions of extra virgin olive oil gained from mice lacking apolipoprotein E.

    PubMed

    Guillén, Natalia; Acín, Sergio; Navarro, María A; Surra, Joaquín Carlos; Arnal, Carmen; Lou-Bonafonte, José Manuel; Muniesa, Pedro; Martínez-Gracia, María Victoria; Osada, Jesús

    2009-03-01

    The low incidence of cardiovascular disease in countries bordering the Mediterranean basin, where olive oil is the main source of dietary fat, has stimulated interest in the chemical composition of olive oil and in the production of other oils enriched with its minor components. This review summarizes what has been learned about the effects of different olive oil preparations on the development of atherosclerosis and about the prognostic value of associated plasma variables in the disease from experiments on genetically modified mice that spontaneously develop atherosclerosis. The limitations of this animal model associated with its morphological and physiological differences with humans are minimized by the similarity of the two genomes and by the potential for increased understanding attainable, given that the dietary interventions reported here would have taken 400 years to achieve in humans. As observed in traditional Mediterranean populations, it has been confirmed that extra virgin olive oil is beneficial when consumed judiciously and in a diet that is low in cholesterol due to the relative scarcity of animal products. Furthermore, the use of genomic techniques has led to the identification of new markers of response to olive oil. In conclusion, multidisciplinary research into extra virgin olive oil is expanding our knowledge of the substance's biological properties.

  6. A yearly spraying of olive mill wastewater on agricultural soil over six successive years: impact of different application rates on olive production, phenolic compounds, phytotoxicity and microbial counts.

    PubMed

    Magdich, Salwa; Jarboui, Raja; Rouina, Béchir Ben; Boukhris, Makki; Ammar, Emna

    2012-07-15

    Olive mill wastewater (OMW) spraying effects onto olive-tree fields were investigated. Three OMW levels (50, 100 and 200 m(3)ha(-1)year(-1)) were applied over six successive years. Olive-crop yields, phenolic compounds progress, phytotoxicity and microbial counts were studied at different soil depths. Olive yield showed improvements with OMW level applied. Soil polyphenolic content increased progressively in relation to OMW levels in all the investigated layers. However, no significant difference was noted in lowest treatment rate compared to the control field. In the soil upper-layers (0-40 cm), five phenolic compounds were identified over six consecutive years of OMW-spraying. In all the soil-layers, the radish germination index exceeded 85%. However, tomato germination test values decreased with the applied OMW amount. For all treatments, microbial counts increased with OMW quantities and spraying frequency. Matrix correlation showed a strong relationship between soil polyphenol content and microorganisms, and a negative one to tomato germination index.

  7. Enzymatic synthesis of cocoa butter equivalent from olive oil and palmitic-stearic fatty acid mixture.

    PubMed

    Mohamed, Ibrahim O

    2015-01-01

    The main goal of the present research is to restructure olive oil triacylglycerol (TAG) using enzymatic acidolysis reaction to produce structured lipids that is close to cocoa butter in terms of TAG structure and melting characteristics. Lipase-catalyzed acidolysis of refined olive oil with a mixture of palmitic-stearic acids at different substrate ratios was performed in an agitated batch reactor maintained at constant temperature and agitation speed. The reaction attained steady-state conversion in about 5 h with an overall conversion of 92.6 % for the olive oil major triacylglycerol 1-palmitoy-2,3-dioleoyl glycerol (POO). The five major TAGs of the structured lipids produced with substrate mass ratio of 1:3 (olive oil/palmitic-stearic fatty acid mixture) were close to that of the cocoa butter with melting temperature between 32.6 and 37.7 °C. The proposed kinetics model used fits the experimental data very well.

  8. An olive oil-rich diet results in higher concentrations of LDL cholesterol and a higher number of LDL subfraction particles than rapeseed oil and sunflower oil diets.

    PubMed

    Pedersen, A; Baumstark, M W; Marckmann, P; Gylling, H; Sandström, B

    2000-12-01

    We investigated the effect of olive oil, rapeseed oil, and sunflower oil on blood lipids and lipoproteins including number and lipid composition of lipoprotein subclasses. Eighteen young, healthy men participated in a double-blinded randomized cross-over study (3-week intervention period) with 50 g of oil per 10 MJ incorporated into a constant diet. Plasma cholesterol, triacylglycerol, apolipoprotein B, and very low density lipoprotein (VLDL), intermediate density lipoprotein (IDL), and low density lipoprotein (LDL) cholesterol concentrations were 10;-20% higher after consumption of the olive oil diet compared with the rapeseed oil and sunflower oil diets [analysis of variance (ANOVA), P < 0.05]. The size of IDL, VLDL, and LDL subfractions did not differ between the diets, whereas a significantly higher number (apolipoprotein B concentration) and lipid content of the larger and medium-sized LDL subfractions were observed after the olive oil diet compared with the rapeseed oil and sunflower oil diets (ANOVA, P < 0.05). Total HDL cholesterol concentration did not differ significantly, but HDL(2a) cholesterol was higher after olive oil and rapeseed oil compared with sunflower oil (ANOVA, P < 0.05).In conclusion, rapeseed oil and sunflower oil had more favorable effects on blood lipids and plasma apolipoproteins as well as on the number and lipid content of LDL subfractions compared with olive oil. Some of the differences may be attributed to differences in the squalene and phytosterol contents of the oils.

  9. Robustness of NMR-based metabolomics to generate comparable data sets for olive oil cultivar classification. An inter-laboratory study on Apulian olive oils.

    PubMed

    Piccinonna, Sara; Ragone, Rosa; Stocchero, Matteo; Del Coco, Laura; De Pascali, Sandra Angelica; Schena, Francesco Paolo; Fanizzi, Francesco Paolo

    2016-05-15

    Nuclear Magnetic Resonance (NMR) spectroscopy is emerging as a powerful technique in olive oil fingerprinting, but its analytical robustness has to be proved. Here, we report a comparative study between two laboratories on olive oil (1)H NMR fingerprinting, aiming to demonstrate the robustness of NMR-based metabolomics in generating comparable data sets for cultivar classification. Sample preparation and data acquisition were performed independently in two laboratories, equipped with different resolution spectrometers (400 and 500 MHz), using two identical sets of mono-varietal olive oils. Partial Least Squares (PLS)-based techniques were applied to compare the data sets produced by the two laboratories. Despite differences in spectrum baseline, and in intensity and shape of peaks, the amount of shared information was significant (almost 70%) and related to cultivar (same metabolites discriminated between cultivars). In conclusion, regardless of the variability due to operator and machine, the data sets from the two participating units were comparable for the purpose of classification.

  10. Liquid-liquid extraction for the enrichment of edible oils with phenols from olive leaf extracts.

    PubMed

    Japón-Luján, R; Luque de Castro, M D

    2008-04-09

    A liquid-liquid extraction method to enrich edible oils--olive, sunflower, and soy oils--with phenols from olive leaf extracts is proposed. After microwave assistance to remove the phenols from three varieties of olive leaves, concentrations in the extracts between 12921 and 5173 mg/L of oleuropein, between 488 and 192 mg/L of apigenin-7-glucoside, between 444 and 219 mg/L of luteolin-7-glucoside, and between 501 and 213 mg/L of verbascoside were obtained, which clearly depended on the target variety. After optimization of the liquid-liquid extraction step, the concentrations in oils were 442, 162, and 164 mg/L of oleuropein, respectively, which were also enriched in apigenin-7-glucoside (between 8 and 15 mg/L, depending of the oil), lutelin-7-glucoside (between 11 and 12 mg/L), and verbascoside (between 11 and 13 mg/L). The oil-extract distribution factor of these compounds was also calculated for all olive leaf varieties and edible oils using different extracts concentrations and also different oil-extract volume ratios. Thus, a door is open to enrichment of any oil with olive phenols at preset concentrations using extracts preconcentrated as required and taking into account the distribution factor of the target compounds between the oil and the extracts.

  11. 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.

  12. Maternal body weight gain and fetus development of rats fed a moderately altered olive oil.

    PubMed

    López-Varela, S; Sánchez-Muniz, F J; Pérez-Granados, A M; Cuesta, C

    1998-03-01

    The present study examines whether the consumption of a moderately altered olive oil influenced body weight gain and food efficiency ratio of pregnant rats as well as placental and fetal development. Olive oil used for frying 15 times undergoes a relatively slight alteration involving a statistically significant increase in polar content (9.0+/-0.1 mg/100 mg oil vs 2.0+/-0.1 mg/100 mg oil; p < 0.001). The methyl ester content also increased (5.1+/-0.8 mg/100 mg oil vs 1.8+/-0.5 mg/100 mg oil; p < 0.02), while the linoleic acid and oleic acid contents decreased significantly (6.2+/-0.6% oil vs 7.2+/-0.2% oil and 75.8+/-0.6% vs 78.9+/-0.2%, respectively, both p < 0.05). Wistar rats were divided into four groups, two of which included pregnant rats (P1 and P2) and the other two, non-pregnant rats (NP1 and NP2). Groups NP1 and P1 received a diet containing 15% of fat as unused olive oil, while groups NP2 and P2 were fed a diet with a fat content of 15% as the olive oil used in 15 fryings. Pregnancy increased food intake, body weight, weight gain and food efficiency ratio (P1 vs NP1, and P2 vs NP1), while consumption of the used olive oil diet with respect to the unused oil diet did not alter food intake, body weight, weight gain and food efficiency ratio, placental weight, fetal weight and the number of fetuses in P2 rats with respect to P1 ones. These results suggest that in pregnant rats consumption of olive oil with a moderate level of alteration, as the only dietary fat source, exerts no detrimental effects on the mother weight gain or conceptus development.

  13. Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants.

    PubMed

    Ayadi, M A; Grati-Kamoun, N; Attia, H

    2009-10-01

    Objectives of this work were studying physico-chemical change and heat stability of olive oils flavoured by selected Tunisian aromatic plants. Flavoured olive oils were prepared by maceration of fresh plant materials (rosemary, lavender, sage, menthe, basil, lemon and thyme) with olive oil at a 5% w/w level for 15 days. A sensorial evaluation was applied to select more appreciate flavoured olive oils by consumers. An oxidative procedure was applied to test the stability of selected flavoured olive oils: oils samples were kept in glass bottles and heated at 60 and 130 degrees C during 55 days and 6h, respectively. The resistance to oxidation of these selected flavoured oils was compared to a control samples by measuring PV, K232 and K270 values and change in chlorophyll, carotenes and polyphénols contents. Obtained results show that addition of aromatic plants causes a slight increase in free acidity and viscosity of aromatised olive oils. L*, b* and a* values show that addition of thyme cause a great change in olive oil colours. Heat stability results shows that from selected aromatic plants, rosemary was effectiveness against oxidation followed by thyme and lemon. However, olive oil flavoured with basil exhibit a similar behaviour versus thermal oxidation then the natural olive oil.

  14. Short Distance Standoff Raman Detection of Extra Virgin Olive Oil Adulterated with Canola and Grapeseed Oils.

    PubMed

    Farley, Carlton; Kassu, Aschalew; Bose, Nayana; Jackson-Davis, Armitra; Boateng, Judith; Ruffin, Paul; Sharma, Anup

    2016-12-12

    A short distance standoff Raman technique is demonstrated for detecting economically motivated adulteration (EMA) in extra virgin olive oil (EVOO). Using a portable Raman spectrometer operating with a 785 nm laser and a 2-in. refracting telescope, adulteration of olive oil with grapeseed oil and canola oil is detected between 1% and 100% at a minimum concentration of 2.5% from a distance of 15 cm and at a minimum concentration of 5% from a distance of 1 m. The technique involves correlating the intensity ratios of prominent Raman bands of edible oils at 1254, 1657, and 1441 cm(-1) to the degree of adulteration. As a novel variation in the data analysis technique, integrated intensities over a spectral range of 100 cm(-1) around the Raman line were used, making it possible to increase the sensitivity of the technique. The technique is demonstrated by detecting adulteration of EVOO with grapeseed and canola oils at 0-100%. Due to the potential of this technique for making measurements from a convenient distance, the short distance standoff Raman technique has the promise to be used for routine applications in food industry such as identifying food items and monitoring EMA at various checkpoints in the food supply chain and storage facilities.

  15. Raman detection of extra virgin olive oil adulterated with cheaper oils

    NASA Astrophysics Data System (ADS)

    Farley, Carlton; Kassu, Aschalew; Mills, Jonathan; Kenney, Brianna; Ruffin, Paul; Sharma, Anup

    2016-09-01

    Pure extra virgin olive oil (EVOO) is mixed with cheaper edible oils and samples are kept inside clear glass containers, while a 785nm Raman system is used to take measurements as Raman probe is placed against glass container. Several types of oils at various concentrations of adulteration are used. Ratios of peak intensities are used to analyze raw data, which allows for quick, easy, and accurate analysis. While conventional Raman measurements of EVOO may take as long as 2 minutes, all measurements reported here are for integration times of 15s. It is found that adulteration of EVOO with cheaper oils is detectable at concentrations as low as 5% for all oils used in this study.

  16. Health effects of olive oil polyphenols: recent advances and possibilities for the use of health claims.

    PubMed

    Martín-Peláez, Sandra; Covas, María Isabel; Fitó, Montserrat; Kušar, Anita; Pravst, Igor

    2013-05-01

    The Mediterranean diet and consumption of olive oil have been connected in several studies with longevity and a reduced risk of morbidity and mortality. Lifestyle, such as regular physical activity, a healthy diet, and the existing social cohesion in Southern European countries have been recognised as candidate protective factors that may explain the Mediterranean Paradox. Along with some other characteristics of the Mediterranean diet, the use of olive oil as the main source of fat is common in Southern European countries. The benefits of consuming olive oil have been known since antiquity and were traditionally attributed to its high content in oleic acid. However, it is now well established that these effects must also be attributed to the phenolic fraction of olive oil with its anti-oxidant, anti-inflammatory and anti-microbial activities. The mechanisms of these activities are varied and probably interconnected. For some activities of olive oil phenolic compounds, the evidence is already strong enough to enable the legal use of health claims on foods. This review discusses the health effects of olive oil phenols along with the possibilities of communicating these effects on food labels.

  17. Fast determination of virgin olive oil phenolic metabolites in human high-density lipoproteins.

    PubMed

    Fernández-Ávila, C; Montes, R; Castellote, A I; Chisaguano, A M; Fitó, M; Covas, M I; Muñoz-Aguallo, D; Nyyssönen, K; Zunft, H J; López-Sabater, M C

    2015-07-01

    In recent years it has been confirmed that the consumption of olive oil prevents the oxidation of biomolecules owing to its monounsaturated fatty acids (MUFA) and phenolic content. The main objective of the study was to develop an ultra-high-performance liquid chromatography (UHPLC) tandem mass spectrometry (MS/MS) method for the determination of phenolic compounds in human high-density lipoprotein (HDL) samples. At the same time, the influence of olive oil consumption on the phenolic metabolite levels was evaluated in a European population. The participants were 51 healthy men, aged 20-60. They were randomized to two consecutive intervention periods with the administration of raw olive oil with low and high polyphenolic content. The UHPLC-MS/MS analytical method has been validated for hydroxytyrosol and homovanillic acid in terms of linearity (r(2)  = 0.99 and 1.00), repeatability (5.7 and 6.5%) reproducibility (6.2 and 7%), recovery (98 to 97%), limits of detection (1.7 to 1.8 ppb) and quantification (5.8 and 6.3 ppb).The levels of the studied metabolites increased significantly after high polyphenolic content virgin olive oil ingestion (p <0.05) compared with lowpolyphenolic content olive oil. Virgin olive oil consumption increases the levels of phenolic metabolites in HDL and thus provides human HDL with more efficient antioxidant protection.

  18. Dissolved organic matter dynamic and resident microbiota evolution in soil amended with fresh and composted olive mill wastes

    NASA Astrophysics Data System (ADS)

    Gigliotti, Giovanni; Massaccesi, Luisa; Federici, Ermanno; Fidati, Laura; Nasini, Luigi; Proietti, Primo

    2013-04-01

    The disposal of olive mill wastes represents a problem of environmental relevance particularly in the Mediterranean countries where olive oil is mostly produced. Among the several valorisation and recycling methods proposed, interesting for its operational simplicity and convenience is land spreading, either directly or after composting. However, the agriculture use of the water-saturated husk produced by the new two-phase oil extraction systems may be hampered by its consistency and its high content of phenolic compounds, which may finally lead to phytotoxicity. Humid husk may indeed modify the dynamic of soil organic matter (SOM) and the structure and function of microbial communities. On the other hand, organic amendments are known to positively affect SOM fractions, particularly by increasing the concentration and quality of dissolved organic matter (DOM), which may eventually lead to an increase in microbial activity. The aim of this work was to investigate, during a 90-day field trial, the modifications in soil DOM composition and the effects on the soil microbiota induced by a humid husk, obtained from a new generation two-phase oil extraction plant, spread in an olive orchard either as a fresh amendment or after a composting process. With respect to the control, the soil amended with either fresh or composted husk showed an increase in water extractable organic carbon (WEOC). Interestingly, while during the first 30 days the soil amended with the composted husk showed a WEOC content higher than the one amended with the fresh husk, after that time only in the latter the WEOC remained significantly higher than in the control. The total content of phenolic compounds showed a similar trend, with the only difference that their concentration in the soil amended with both treatments remained higher than the control for the entire trial. Similarly, both treatments induced an increase in soil reducing sugars, with an higher effect observed in the soil amended with

  19. Time-dependent evolution of olive mill wastewater sludge organic and inorganic components and resident microbiota in multi-pond evaporation system.

    PubMed

    Jarboui, Raja; Chtourou, Mohamed; Azri, Chafai; Gharsallah, Néji; Ammar, Emna

    2010-08-01

    The physico-chemical and microbiological characterizations of olive mill wastewater sludge (OMWS) were investigated in five OMW evaporation ponds of the open-pond system in Sfax (Tunisia), during the olive oil production period in 2004. Time-dependent changes in both physico-chemical parameters and the microbiota were investigated. Mathematical models and principal component analysis (PCA) were used to establish the correlations between the studied parameters. During the effluent time-dependent changes in the ponds, the result of OMWS analysis showed an increase of sludge index (SI), ash content, total solids (TS), volatile solids (VS), ethyl acetate extractive (EAE) and total phosphorus (Total P), as well as microbial flora especially the yeasts and moulds. The SI, TS, VS and Total P changes with time fit a simple linear equation, while EAE, phenols and NH(4)(+) fit a second-degree polynomial model. The PCA analysis exhibited three correlated groups. The first group included temperature, ash content, evaporation, SI, TS, VS, Total P, EAE, yeasts and moulds. The second group was made by bacteria and moisture; and the third group by NH(4)(+), oil and phenol. Such modelling might be of help in the prediction of OMW changes in natural evaporation ponds.

  20. [Treatment of olive mill wastewater by a process combining an intensive treatment (Jet-Loop reactor) followed by an extensive treatment (stabilization ponds)].

    PubMed

    Jail, A; Boukhoubza, F; Nejmeddine, A; Duarte, J C; Sayadi, S; Hassani, L

    2010-04-14

    Olive oil mill wastewater (OMW) is generally recognized as an environmentally troublesome by-product of the olive oil industry as its disposal without any treatment is known to cause serious environmental problems. However, this effluent has a high fertilizing power and constitutes, with urban wastewater, an important low-cost source. Biological treatment of OMW, with a process combining an aerobic reactor, 'Jet-Loop', and waste stabilization ponds, was investigated for possible agricultural reuse. The focus of the present study was to evaluate the contribution and the complementarity of the two systems in the total OMW treatment. Bio-treatment was performed using a 100-litre Jet-Loop reactor working volume achieving a chemical oxygen demand (COD) and phenolic compounds maximum removal rate of 72% and 68%, respectively, at a hydraulic retention time of 10 days. Co-treatment of OMW and domestic wastewater in waste stabilization ponds, with a hydraulic retention time of 22 days, reached a global removal rate of 66% for COD while no trace of phenolic compounds was detected on this level during the entire treatment period. Dynamics of faecal coliforms in stabilization ponds showed a total removal rate of 99.9% (3 logarithmic units (Log.U)). Preliminary results of agronomic tests on the ray-grass have evaluated the fertilizing effect of the final effluent resulting from the co-treatment.

  1. A novel solution blending method for using olive oil and corn oil as plasticizers in chitosan based organoclay nanocomposites.

    PubMed

    Giannakas, A; Patsaoura, A; Barkoula, N-M; Ladavos, A

    2017-02-10

    In the current study a novel reflux-solution blending method is being followed with the introduction of small ethanol volumes into chitosan acetic acid aquatic solution in order to incorporate olive oil and corn oil in chitosan and its organoclay nanocomposites. Ethanol enables the direct interaction of chitosan with oils and results in effective plasticization of chitosan/oil films with remarkable increase of the strain at break from 8% of chitosan and chitosan/oil aquatic samples to app. 22% for chitosan/oil ethanol samples. Compared with olive oil, corn oil is less effective as plasticizer (max strain at break app. 14%). Addition of oils is beneficial for water sorption, water vapor permeability and oxygen permeability response of the obtained films. Barrier properties are further improved after the use of OrgMMT, however OrgMMT results in significant reduction of strain at break of all oil containing samples (app. 8%) acting as stress concentrator upon deformation.

  2. Co-composting of solid and liquid olive mill wastes: management aspects and the horticultural value of the resulting composts.

    PubMed

    Aviani, I; Laor, Y; Medina, Sh; Krassnovsky, A; Raviv, M

    2010-09-01

    Successful co-composting of solid and liquid olive mill wastes (OMW) and obtaining a product of horticultural value may increase the viability of this recycling approach. Two composting cycles were performed, in which olive mill solid wastes (OMSW) were used to form five mixtures, wetted either with fresh water or with olive mill wastewater (OMWW). Up to approximately 0.3m(3) of OMWW could be applied to each m(3) of the raw materials without negatively affecting the chemical, physical and horticultural properties of the resulted composts. A growing media composed of perlite amended with 25-33% OMW-composts showed higher suppressiveness against Fusarium oxysporum f. sp. melonis as compared to equivalent perlite:peat moss mixtures. The yields of tomato plants grown in peat moss amended with 20% (v:v) of OMW-composts were not significantly different than plants grown in unamended peat. The viability of co-composting as a treatment approach for OMWW is discussed in the context of management aspects and the horticultural value of the final product.

  3. Analysis of methanol and ethanol in virgin olive oil

    PubMed Central

    Gómez-Coca, Raquel B.; Cruz-Hidalgo, Rosario; Fernandes, Gabriel D.; Pérez-Camino, María del Carmen; Moreda, Wenceslao

    2014-01-01

    This work provides a short and easy protocol that allows the analysis of both methanol and ethanol in the static headspace of olive oil. The procedure avoids any kind of sample pre-treatment beyond that of heating the oil to allow a maximum volatile concentration in the headspace of the vials. The method's LOD is 0.55 mg kg−1 and its LOQ is 0.59 mg kg−1. Advantages of this method are:•Simultaneous determination of methanol and ethanol (the pre-existing Spanish specification UNE-EN 14110 only analyses methanol).•No need of equipment modifications (standard split injectors work perfectly). Use of a highly polar capillary GC column, leading in most cases to chromatograms in which only three dominant peaks are present – methanol, ethanol, and propanol (that is extremely positive for easy interpretation of results).•Use of an internal standard (1-propanol) to determine the concentration of the analytes, reducing the presence of error sources. PMID:26150954

  4. 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.

  5. Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage.

    PubMed

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

    2013-10-01

    The olive oil microbiota, mainly composed of yeasts, is associated with the suspended fraction of freshly produced olive oils. Some olive oil yeasts are considered useful as they are able to hydrolyse the bitter tasting secoiridoid compound of the oil, whereas others are considered harmful as they can damage the quality of the oil. Present research demonstrated the influence of some yeast strains belonging to Candida adriatica, Candida diddensiae and Candida wickerhamii species on the olive oil sensory characteristics during its storage. All the tested yeasts survived in the inoculated extra virgin olive oil and, after four months of storage, the suspended yeast cells recovered from the olive oil varied between 50% and 80% of the initial total yeasts, according to their sedimentation capacity. The mean of five analytical indices (free fatty acids, peroxide value, K232, K270 and ΔK) were quite similar and about 60% of the treated samples analysed after four months of storage, on the basis of these indices, were still classed as extra virgin. Completely different results were obtained from the analyses of volatile and non volatile carbonyl compounds according to the yeast used. In the samples of oil treated with C. adriatica and C. wickerhamii, instead of some strains of C. diddensiae, a lower concentration of C6 volatile carbonyl compounds and polyphenols, responsible for positive oil attributes, were found. The sensory attributes of the treated olive oils varied according to the composition of the volatile and non volatile carbonyl compounds produced with the treatments. "Muddy-sediment", "rancid" or both defects were found in olive oil samples treated with C. adriatica DAPES 1933, C. wickerhamii DAPES 1885 and C. diddensiae DAPES 1912 and 1913 strains, whereas olive oil samples treated with C. diddensiae DAPES 1918 and 1922 after four months of storage were defect-free, and still categorized as extra virgin, according to the requirements of both chemical

  6. 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

  7. Effect of harvesting system and fruit cold storage on virgin olive oil chemical composition and quality of superintensive cultivated 'Arbequina' olives.

    PubMed

    Yousfi, Khaled; Weiland, Carlos M; García, José M

    2012-05-09

    Storage at 3 and 18 °C of 'Arbequina' olives (Olea europaea L.) cultivated in hedgerows and harvested manually or mechanically (wine grape harvester) was tested. Fruit characteristics and oil quality were monitored. Mechanical harvesting caused internal fruit damage that induced its rapid softening and decay, but also facilitated obtaining higher amounts of oil, which suffered a rapid deterioration during fruit storage. This oil presented lower tocopherol and phenol contents and lower oxidative stability than the oil extracted from manually harvested olives, but showed similar fatty acid composition. Cold storage (3 °C) delayed all of these deterioration processes. It allowed maintaining the best commercial level of quality ("extra") in the oil from mechanically harvested olives for 10 days. This cold storage could be considered as an alternative to the increase in machinery for processing the growing olive production, due to both hedgerow cultivation and mechanized harvesting.

  8. Oleic acid content is responsible for the reduction in blood pressure induced by olive oil.

    PubMed

    Terés, S; Barceló-Coblijn, G; Benet, M; Alvarez, R; Bressani, R; Halver, J E; Escribá, P V

    2008-09-16

    Numerous studies have shown that high olive oil intake reduces blood pressure (BP). These positive effects of olive oil have frequently been ascribed to its minor components, such as alpha-tocopherol, polyphenols, and other phenolic compounds that are not present in other oils. However, in this study we demonstrate that the hypotensive effect of olive oil is caused by its high oleic acid (OA) content (approximately 70-80%). We propose that olive oil intake increases OA levels in membranes, which regulates membrane lipid structure (H(II) phase propensity) in such a way as to control G protein-mediated signaling, causing a reduction in BP. This effect is in part caused by its regulatory action on G protein-associated cascades that regulate adenylyl cyclase and phospholipase C. In turn, the OA analogues, elaidic and stearic acids, had no hypotensive activity, indicating that the molecular mechanisms that link membrane lipid structure and BP regulation are very specific. Similarly, soybean oil (with low OA content) did not reduce BP. This study demonstrates that olive oil induces its hypotensive effects through the action of OA.

  9. Evaluation of phytotoxicity effect of olive mill wastewater treated by different technologies on seed germination of barley (Hordeum vulgare L.).

    PubMed

    Rusan, Munir J M; Albalasmeh, Ammar A; Zuraiqi, Said; Bashabsheh, Mohammad

    2015-06-01

    Olive-mill wastewater (OMW) is a by-product effluent of olive oil extraction process that is produced in large amount in the Mediterranean region. OMW is believed to induce phytotoxic effect on organisms including seed germination and plant growth. The objective of this study was to evaluate the impact of untreated and treated OMW with different techniques on seed germination of barley (Hordeum vulgare L.). The following treatments were investigated: (1) tap water (control); (2) OMW treated by aerobic biological technology in a Jacto Reactor (JR); (3) OMW treated by solar fenton oxidation (SFO); (4) OMW treated by microfiltration followed by nanofiltration (MF+NF); (5) OMW treated by microfiltration followed by reverse osmosis (MF+RO) process; (6) diluted OMW with tap water (25 % OMW); (7) diluted OMW with tap water (50 % OMW); (8) diluted OMW with tap water (75 % OMW); and (9) untreated OMW (100 % OMW). A germination test was conducted in an incubator at temperature of 23 (∘)C. In each petri dish, a filter paper was mounted and ten seeds of barley were placed on the filter paper. Five milliliter of water were added to each petri dish. The seed germination was determined by counting the number of germinated seeds to calculate the percentage of germination (G %). Germination rate index (GRI), seed vigor index (SVI), and phytotoxicity index (PI) were also calculated. Then, the dry weights and lengths of the shoots and the roots of the germinated seeds were measured. The results show that 100, 75, and 50 %OMW were very phytotoxic and completely prohibited seed germination. However, phytotoxicity decreased significantly following treatments of OMW with all techniques investigated and by the 25 % OMW dilution, as results of removing the phenols and other phytotoxic organic compounds from the OMW or by diluting it. This was evidenced by relative enhancement of the dry weights and lengths of shoot and root as well as the G %, GRI, SVG, and PI. It was concluded that if

  10. Changes of the wax contents in mixtures of olive oils as determined by gas chromatography with a flame ionization detector.

    PubMed

    Hodaifa, Gassan; MartínezNieto, Leopoldo; Lozano, Juan L; Sánchez, Sebastián

    2012-01-01

    Mixing of refined olive-pomace oil with virgin olive oil is a fraud that has been tried often. Normally, the tests that detected the fraud were determinations of wax esters, erythrodiol+uvaol, and stigmastadienes contents. The most common is the determination of wax esters content (extra virgin olive oil is very poor in wax esters, usually less than 100 mg/kg). In this work, the variations of individual wax esters (C40, C42, C44, and C46), with different degrees of unsaturation content, and total wax esters were studied when extra virgin olive oil and refined pomace-olive oil were mixed. The following mixtures were prepared: extra virgin olive oil plus 1, 2, 4, 6, 8, 10, 12, 15, 18, 25, 35, 45, 50, and 80% of refined olive-pomace oil. In all cases, individual and total wax ester content variation was linear with increasing percentage of refined olive-pomace oil in the mixture. The variation of the total wax esters content can be adjusted according to the equation: Total wax esters, mg/kg = 14.3 x (% refined olive-pomace oil) + 83.9.

  11. Anaerobic waste activated sludge co-digestion with olive mill wastewater.

    PubMed

    Athanasoulia, E; Melidis, P; Aivasidis, A

    2012-01-01

    Co-digestion of waste activated sludge (WAS) with agro-industrial organic wastewaters is a technology that is increasingly being applied in order to produce increased gas yield from the biomass. In this study, the effect of olive mill wastewater (OMW) on the performance of a cascade of two anaerobic continuous stirred tank (CSTR) reactors treating thickened WAS at mesophilic conditions was investigated. The objectives of this work were (a) to evaluate the use of OMW as a co-substrate to improve biogas production, (b) to determine the optimum hydraulic retention time that provides an optimised biodegradation rate or methane production, and (c) to study the system stability after OMW addition in sewage sludge. The biogas production rate at steady state conditions reached 0.73, 0.63, 0.56 and 0.46 l(biogas)/l(reactor)/d for hydraulic retention times (HRTs) of 12.3, 14, 16.4 and 19.7 d. The average removal of soluble chemical oxygen demand (sCOD) ranged between 64 and 72% for organic loading rates between 0.49 and 0.75 g sCOD/l/d. Reduction in the volatile suspended solids ranged between 27 and 30%. In terms of biogas selectivity, values of 0.6 l(biogas)/g tCOD removed and 1.1 l(biogas)/g TVS removed were measured.

  12. Sugar and volatile fatty acids dynamic during anaerobic treatment of olive mill wastewater.

    PubMed

    Fernandes, L R; Gomes, A C; Lopes, A; Albuquerque, A; Simões, R M

    2016-01-01

    Biogas production has been the main route used to exploit olive mill wastewater (OMW), after pretreatment and/or in combination with other effluents, but more recently the production of chemicals and biopolymers by biotechnological routes has deserved increasing attention by the scientific community. The present paper aims to explore the potential of fresh OMW as a source of volatile fatty acids (VFAs) and biogas. The time profile of VFAs production and the corresponding sugar consumption was followed by high-performance liquid chromatography, in batch anaerobic assays. The experimental results have revealed the very high potential of the OMW for the production of VFAs, mainly due to the high sugar concentration in the effluent (37.8 g/L) and its complete conversion into VFAs, in a time period of 2-3 days. The most abundant VFAs were acetic (48-50%), n-butanoic (12-27%), iso-pentanoic (12-14%) and propanoic (5-13%). The ratio of VFA containing even and odd carbon chains increased with the reduction in the initial chemical oxygen demand concentration of the samples used in the experiments. The conversion of the VFAs to biogas was inhibited at concentrations of 3.5 g/L of VFAs.

  13. Microalgal biomass production by using ultra- and nanofiltration membrane fractions of olive mill wastewater.

    PubMed

    Cicci, A; Stoller, M; Bravi, M

    2013-09-01

    Olive milling produces huge amounts of wastewater (OMWW) characterized by an extremely high organic load. Its polyphenols content is a hindrance to conventional biological treatment and to using it as growing medium for common microbial biomasses. The practice to dump it on soil is in conflict with the latest EU directives about waste management. OMWW can be effectively and efficiently treated by means of membrane technology to a fraction of the initial volume, but membrane processing concentrates still require treatment. Reversing the overall cost balance of membrane processing and subsequent treatment requires valorizing the concentrates through their reuse, as well as ensuring long-term service of the membrane system through effective wastewater pretreatment and sustainable, fouling-controlling, membrane operation conduite. Aim of this work is to reuse and valorize the ultra- and nanofiltration membrane concentrates as media for biomass production of microalgae and cyanobacteria. Scenedesmus dimorphus and Arthrospira platensis, usable as a food, feed, nutraceutical component or feedstock for biofuels, were selected for this investigation. Microalgal growth was experimentally determined and related to the composition of the concentrate-based media and to the irradiance distribution within the photobioreactor volume to decouple light limitation and medium chemical composition effects.

  14. Enhancement of olive mill wastewater biodegradation by homogeneous and heterogeneous photocatalytic oxidation.

    PubMed

    Badawy, M I; El Gohary, F; Ghaly, M Y; Ali, M E M

    2009-09-30

    Olive mills wastewater (OMW) is characterized by its high organic content and refractory compounds. In this study, an advanced technology for the treatment of the recalcitrant contaminants of OMW has been investigated. The technique used was either photo-Fenton as homogeneous photocatalytic oxidation or UV/semi-conductor catalyst (such as TiO(2), ZrO(2) and FAZA) as heterogeneous photocatalytic oxidation for treatment of OMW. For both the processes, the effect of irradiation time, amounts of photocatalysts and semi-conductors, and initial concentration of hydrogen peroxide has been studied. At the optimum conditions, photo-Fenton process achieved COD, TOC, lignin (total phenolic compounds) and total suspended solids (TSSs) removal values of 87%, 84%, 97.44% and 98.31%, respectively. The corresponding values for UV/TiO(2) were 68.8%, 67.3%, 40.19% and 48.9%, respectively, after 80 min irradiation time. The biodegradability expressed by BOD(5)/COD ratio for treated wastewater was ranged from 0.66 to 0.8 compared to 0.19 for raw wastewater indicating enhancement of biodegradation.

  15. Fate of Potential Contaminants Due to Disposal of Olive Mill Wastewaters in Unprotected Evaporation Ponds.

    PubMed

    Kavvadias, V; Elaiopoulos, K; Theocharopoulos, Sid; Soupios, P

    2017-03-01

    The disposal of olive mill wastewaters (OMW) in shallow and unprotected evaporation ponds is a common, low-cost management practice, followed in Mediterranean countries. So far, the fate of potential soil pollutants in areas located near evaporation ponds is not adequately documented. This study investigates the extent in which the long-term disposal of OMW in evaporation ponds can affect the soil properties of the area located outside the evaporation pond and assesses the fate of the pollution loads of OMW. Four soil profiles situated outside and around the down slope side of the disposal area were excavated. The results showed considerable changes in concentration of soil phenols at the down-site soil profiles, due to the subsurface transport of the OMW. In addition, excessive concentrations of NH4(+), PO4(3-) and phenols were recorded in liquid samples taken from inside at the bottom of the soil profiles. It is concluded that unprotected evaporation ponds located in light texture soils pose a serious threat to favour soil and water pollution.

  16. Olive mill waste biochar: a promising soil amendment for metal immobilization in contaminated soils.

    PubMed

    Hmid, Amine; Al Chami, Ziad; Sillen, Wouter; De Vocht, Alain; Vangronsveld, Jaco

    2015-01-01

    The potential use of biochar from olive mill waste for in situ remediation of metal contaminated soils was evaluated. Biochar was mixed with metal contaminated soil originating from the vicinity of an old zinc smelter. Soil-biochar mixtures were equilibrated for 30 and 90 days. At these time points, Ca(NO3)2 exchangeable metals were determined, and effects of the biochar amendment on soil toxicity were investigated using plants, bacteria, and earthworms. Bean (Phaseolus vulgaris) growth, metal content, antioxidative enzymes activities, and soluble protein contents were determined. Furthermore, effects on soil microbial communities (activity, diversity, richness) were examined using Biolog ECOplates. After 120 days of soil-biochar equilibration, effects on weight and reproduction of Eisenia foetida were evaluated. With increasing biochar application rate and equilibration period, Ca(NO3)2 exchangeable metals decreased, and growth of bean plants improved; leaf metal contents reduced, the activities of antioxidative stress enzymes decreased, and soluble protein contents increased. Soil microbial activity, richness, and diversity were augmented. Earthworm mortality lowered, and their growth and reproduction showed increasing trends.

  17. Overcoming the bottlenecks of anaerobic digestion of olive mill solid waste by two-stage fermentation.

    PubMed

    Stoyanova, Elitza; Lundaa, Tserennyam; Bochmann, Günther; Fuchs, Werner

    2017-02-01

    Two-stage anaerobic digestion (AD) of two-phase olive mill solid waste (OMSW) was applied for reducing the inhibiting factors by optimizing the acidification stage. Single-stage AD and co-fermentation with chicken manure were conducted coinstantaneous for direct comparison. Degradation of the polyphenols up to 61% was observed during the methanogenic stage. Nevertheless the concentration of phenolic substances was still high; the two-stage fermentation remained stable at OLR 1.5 kgVS/m³day. The buffer capacity of the system was twice as high, compared to the one-stage fermentation, without additives. The two-stage AD was a combined process - thermophilic first stage and mesophilic second stage, which pointed out to be the most profitable for AD of OMSW for the reduced hydraulic retention time (HRT) from 230 to 150 days, and three times faster than the single-stage and the co-fermentation start-up of the fermentation. The optimal HRT and incubation temperature for the first stage were determined to four days and 55°C. The performance of the two-stage AD concerning the stability of the process was followed by the co-digestion of OMSW with chicken manure as a nitrogen-rich co-substrate, which makes them viable options for waste disposal with concomitant energy recovery.

  18. Influence of salts and phenolic compounds on olive mill wastewater detoxification using superabsorbent polymers.

    PubMed

    Davies, L C; Novais, J M; Martins-Dias, S

    2004-12-01

    For a selection of nine commercially available superabsorbent polymers, the absorption capacity was evaluated for the principal absorption-inhibition constituent of OMW, mineral salts and for phytotoxic-components, the phenolic compounds. A double exponential model was established for electrical conductivities ranging 4.2-25,000 microS cm(-1). For solutions of phenolic compounds ranging 0-0.5 g l(-1), a distribution coefficient near unit was achieved, while for OMW, the phenolic compounds were concentrated inside the gel as the distribution coefficient was 1.4. Correction of OMW pH towards neutrality was found to increase the absorption capacity by up to 35%. The phytotoxicity was assessed by the germination of Lepidium sativum. Inhibition in plant growth occurred for all OMW dilutions without superabsorbent polymers application. For 5% of OMW (COD 5 gl(-1) and 200 ppm of phenolic compounds) immobilised in PNa2 (1 gl(-1)), plant growth was promoted being observed a 120% growth germination, thus indicating that olive mill wastewater detoxification occurred.

  19. Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters.

    PubMed

    Chaves-López, Clemencia; Serio, Annalisa; Mazzarrino, Giovanni; Martuscelli, Maria; Scarpone, Emidio; Paparella, Antonello

    2015-08-17

    Biopreservation using polyphenols represents an alternative to chemical molecules for improving food safety. In this work, we evaluated the antifungal activity of polyphenols extracted from olive mill wastewater (OMWWP) to reduce or eliminate the growth of undesired fungi on the surface of dry fermented sausages. Antagonism against Penicillium expansum DSMZ 1282, Penicillium verrucosum DSMZ 12639, Penicillium nalgiovense MS01, Aspergillus ochraceus DSMZ 63304, Cladosporium cladosporioides MS12, and Eurotium amstelodami MS10 was evident at 1.25% OMWWP in vitro, whereas in situ application of 2.5% OMWWP strongly reduced undesired household fungal species such as C. cladosporioides, Penicillium aurantiogriseum, Penicillium commune, and Eurotium amstelodami, while a moderate antagonistic activity towards P. nalgiovense and Penicillium chrysogenum was observed at the same concentration. OMWWP at the concentrations used in this study demonstrated species-dependent antifungal activity by inhibiting both fungal growth and spore germination. Therefore, OMWWP can be regarded as a potential alternative to synthetic antifungal compounds to preserve the product from both oxidation and undesired fungi, without changing the sensory characteristics.

  20. Organic compounds in olive mill wastewater and in solutions resulting from hydrothermal carbonization of the wastewater.

    PubMed

    Poerschmann, J; Weiner, B; Baskyr, I

    2013-09-01

    Organic components in olive mill wastewater (OMW) were analyzed by exhaustive solvent extraction of the lyophilisate followed by pre-chromatographic derivatization techniques and GC/MS-analysis of the extracts. Simple biophenols including tyrosol (Tyr), hydroxytyrosol (OH-Tyr) and homovanillic alcohol as well as complex biophenols including decarbomethoxy ligostride aglycon and decarbomethoxy oleuropein aglycon proved most abundant analytes. Hydroxylated benzoic and cinnamic acids are less abundant, which may indicate a humification process to have occurred. The pattern of organic components obtained from native OMW was compared with that obtained from hydrothermal carbonization (HTC) of the waste product. Former results provided strong evidence that HTC of OMW at 220°C for 14h results in an almost complete hydrolysis of complex aglycons. However, simple biophenols were not decomposed on hydrothermal treatment any further. Phenol and benzenediols as well as low molecular weight organic acids proved most abundant analytes which were generated due to HTC. Similarly to aglycons, lipids including most abundant acylglycerines and less abundant wax esters were subjected almost quantitatively to hydrolysis under hydrothermal conditions. Fatty acids (FAs) released from lipids were further decomposed. The pathways of volatile analytes in both native OMW and aqueous HTC solutions were studied by solventless headspace-Solid Phase Micro Extraction. Basically, a wide array low molecular alcohols and ketones occurring in native OMW survived the HTC process.

  1. Use of solar distillation for olive mill wastewater drying and recovery of polyphenolic compounds.

    PubMed

    Sklavos, Sotirios; Gatidou, Georgia; Stasinakis, Athanasios S; Haralambopoulos, Dias

    2015-10-01

    Olive mill wastewater (OMW) is characterized by its high organic load and the presence of phenolic compounds. For first time, a solar distillator was used to investigate the simultaneous solar drying of OMW and the recovery of phenolic compounds with antioxidant properties in the distillate. Two experiments were conducted and the role of thermal insulation on the performance of the distiller was studied. The use of insulation resulted to higher temperatures in the distillator (up to 84.3 °C and 78.5 °C at the air and sludge, respectively), shorter period for OMW dewatering (14 days), while it increased the performance of distillator by 26.1%. Chemical characterization of the distillate showed that pH and COD concentration gradually decreased during the experiments, whereas an opposite trend was noticed for conductivity and total phenols concentration. Almost 4% of the total phenols found initially in OMW were transferred to the distillate when an insulated solar distillator was used. Gas chromatographic analysis of collected distillates confirmed the presence of tyrosol in all samples; whereas hydroxytyrosol was found only in fresh collected distillate samples. Further experiments should be conducted to optimize the process and quantify the concentrations of recovered phenolic compounds.

  2. Combined treatment of olive mill wastewater by Fenton's reagent and anaerobic biological process.

    PubMed

    Amor, Carlos; Lucas, Marco S; García, Juan; Dominguez, Joaquín R; De Heredia, J Beltrán; Peres, José A

    2015-01-01

    This work presents the application of Fenton's reagent process combined with anaerobic digestion to treat an olive mill wastewater (OMW). Firstly, OMW was pre-treated by chemical oxidation in a batch reactor with Fenton's reagent, using a fixed H2O2/COD ratio of 0.20, pH = 3.5 and a H2O2/Fe(2+) molar ratio of 15:1. This advanced oxidation treatment allowed reaching reductions of 17.6 and 82.5% of chemical oxygen demand (COD) and total polyphenols (TP), respectively. Secondly, OMW treatment by anaerobic digestion was performed using previously adapted microorganisms immobilized in Sepiolite. These biological tests were carried out varying the substrate concentration supplied to the reactor and COD conversions from 52 to 74% were obtained. Afterwards, Fenton's reagent followed by anaerobic digestion was applied to OMW treatment. This combined process presented a significant improvement on organic load removal, reaching COD degradations from 64 to 88%. Beyond the pollutant load removal, it was also monitored the yield of methane generated throughout anaerobic experiments. The methane produced ranged from 281 cm(3) to 322 cm(3) of CH4/g COD removed. Additionally, a methane generation kinetic study was performed using the Monod Model. The application of this model allowed observing a kinetic constant increase of the combined process (kFN = 0.036 h(-1)) when compared to the single anaerobic process (kF = 0.017 h(-1)).

  3. Chemical and cellular antioxidant activity of phytochemicals purified from olive mill waste waters.

    PubMed

    Angelino, Donato; Gennari, Lorenzo; Blasa, Manuela; Selvaggini, Roberto; Urbani, Stefania; Esposto, Sonia; Servili, Maurizio; Ninfali, Paolino

    2011-03-09

    The isolation and identification of a phytocomplex from olive mill waste waters (OMWW) was achieved. The isolated phytocomplex is made up of the following three phenolic compounds: hydroxytyrosol (3,4-DHPEA), tyrosol (p-HPEA) and the dialdehydic form of decarboxymethyl elenolic acid, linked with (3,4-dihydroxyphenyl)ethanol (3,4-DHPEA-EDA). The purification of this phytocomplex was reached by partial dehydration of the OMWW, followed by liquid-liquid extraction with ethyl acetate and middle pressure liquid chromatography (MPLC) on a Sephadex LH-20 column. The phytocomplex accounted for 6% of the total phenolic content of the OMWW. The phytocomplex and individual compounds were tested for antioxidant capacity by the oxygen radical absorbance capacity (ORAC) method. The ORAC phytocomplex produced 10,000 ORAC units/g dry weight, whereas the cellular antioxidant activity, measured by the cellular antioxidant activity in red blood cell (CAA-RBC) method, demonstrated that the phytocomplex and all of the components are able to permeate the cell membrane thus exhibiting antioxidant activity inside the red blood cells. Our phytocomplex could be employed in the formulation of fortified foods and nutraceuticals, with the goal to obtain substantial health protective effects due to the suitable combination of the component molecules.

  4. Removal of organic pollutants and nutrients from olive mill wastewater by a sand filter.

    PubMed

    Achak, M; Mandi, L; Ouazzani, N

    2009-06-01

    The aim of this work was to examine the performance of a sand filter in treating modern olive mill (OMW) effluents after dilution with domestic wastewater on a one-to-one basis. The experimental pilot consisted of a column of opaque PVC, and the sand filter was filled with 50 cm of sand and 10 cm of gravel in the top and the bottom of the filter. The alimentation (4 cm/day) was done sequentially following a 1 day wet/3 days dry cycle. The OMW effluent was very acidic with a pH of 4.12, and had high concentrations of phenolic compounds (7.2g/L) and total chemical oxygen demand (65 g/L). The percolation of the diluted OMW through the sand filters caused an increase in pH from 4.84 to 8.25 and a 90% removal of total suspended solids. The sand filter treatment also led to important reductions in organic matter (90% of total COD, 83% of dissolved COD and 92% of phenolic compounds) and nutrients (91% of Kjeldahl-nitrogen, 97% of ammonia-nitrogen, 99% of nitrate-nitrogen and 99% of phosphates). The flow rate became very low indicating clogging of the sand pores after 10 weeks. HPLC analysis of the diluted OMW before and after passage through the sand filter showed an important reduction in the toxic monomeric compounds after the treatment.

  5. Effects of olive mill wastewater on soil carbon and nitrogen cycling.

    PubMed

    Tsiknia, Myrto; Tzanakakis, Vasileios A; Oikonomidis, Dimitris; Paranychianakis, Nikolaos V; Nikolaidis, Nikolaos P

    2014-03-01

    This study investigated the cycling of C and N following application of olive mill wastewater (OMW) at various rates (0, 42, 84, and 168 m(3)/ha). OMW stimulated respiration rate throughout the study period, but an increase in soil organic matter was observed only at the highest rate. Soil phenol content decreased rapidly within 2 weeks following application but neither phenol oxidase and peroxidase activity nor laccase gene copies could explain this response. Soil NH4 (+)-N content increased in response to OMW application rate, while an opposite trend observed for NO3 (-)-N, which attributed to immobilization. This decrease was in accordance with amoA gene copies of archaeal and bacterial ammonia oxidizers in the first days following OMW application. Afterwards, although amoA gene copies and potential nitrification rates recovered to values similar to or higher than those in the non-treated soils, NO3 (-)-N content did not change among the treatments. A corresponding increase in denitrifying gene copies (nirK, nirS, nosZ) during that period indicates that denitrification, stimulated by OMW application rate, was responsible for this effect; a hypothesis consistent with the decrease in total Kjeldahl nitrogen content late in the season. The findings suggest that land application of OMW is a promising practice for OMW management, even at rates approaching the soil water holding capacity.

  6. Revalorization of a two-phase olive mill waste extract into a micronutrient fertilizer.

    PubMed

    Rodríguez-Lucena, Patricia; Hernández, Diana; Hernández-Apaolaza, Lourdes; Lucena, Juan J

    2010-01-27

    Micronutrient deficiencies in plants may be treated using metal complexes. A modified two-phase olive mill waste (OMWm) was characterized using FTIR spectroscopy. A study was also made of micronutrient (Fe, Zn, Mn and Cu) complexation and the stability of complexes. An evaluation was then made of the effectiveness of Fe(III)OMWm to supply Fe to soybean (Glycine max. cv Stine 0480) chlorotic plants through nutrient solution and foliar application. The OMWm presented structural similarities with the fulvic fraction of raw OMW containing abundant phenolic-hydroxyl and carboxyl groups able to form complexes. The OMWm could complex Fe, Zn, Mn and Cu, although the stabilities of the complexes under agronomic conditions were low. In dealing with Fe chlorosis, Fe(III)-OMWm improved the Fe nutritional status of soybean chlorotic plants when applied to the nutrient solution, while only regreening of leaves was observed in foliar applications. Hence, OMWm complexes constitute a promising eco-compatible and cheap alternative to synthetic chelates in dealing with micronutrient deficiencies when applied foliarly or to the nutrient solution, although further research is necessary to improve the stability and effectiveness of the complexes.

  7. Strategies for lipids and phenolics degradation in the anaerobic treatment of olive mill wastewater.

    PubMed

    Gonçalves, M R; Costa, J C; Marques, I P; Alves, M M

    2012-04-15

    Strategies are proposed for the anaerobic treatment of lipid and phenolic-rich effluents, specifically the raw olive mill wastewater (OMW). Two reactors were operated under OMW influent concentrations from 5 to 48 g COD L(-1) and Hydraulic Retention Time between 10 and 5 days. An intermittent feeding was applied whenever the reactors showed a severe decay in the methane yield. This strategy improved the mineralization of oleate and palmitate, which were the main accumulated Long-Chain Fatty Acids (LCFA), and also promoted the removal of resilient phenolic compounds, reaching remarkable removal efficiencies of 60% and 81% for two parallel reactors at the end of a feed-less period. A maximum biogas production of 1.4m(3)m(-3)d(-1) at an Organic Loading Rate of 4.8 kg COD m(-3)d(-1) was obtained. Patterns of individual LCFA oxidation during the OMW anaerobic digestion are presented and discussed for the first time. The supplementation of a nitrogen source boosted immediately the methane yield from 21 and 18 to 76 and 93% in both reactors. The typical problems of sludge flotation and washout during the anaerobic treatment of this oily wastewater were overcome by biomass retention, according to the Inverted Anaerobic Sludge Blanket (IASB) reactor concepts. This work demonstrates that it is possible to avoid a previous detoxification step by implementing adequate operational strategies to the anaerobic treatment of OMW.

  8. Impacts of operating conditions on nanofiltration of secondary-treated two-phase olive mill wastewater.

    PubMed

    Ochando Pulido, Javier Miguel; Martínez Férez, Antonio

    2015-09-15

    In the present paper, a thin-film composite polymeric nanofiltration (NF) membrane is examined for the tertiary treatment of secondary-treated two-phase olive mill wastewater, in substitution of the reverse osmosis membrane used in previous work by the Authors. Overcoming the deleterious fouling phenomena persistently encountered in membrane processes managing wastewater streams was indeed pursued. Setting the adequate parameters of the operating variables - that is, operating at ambient temperature upon a net pressure equal to 13 bar (Pc), tangential crossflow in the order of 2.55 m s(-1) to attain enough turbulence over the membrane, and above the point of zero charge (pH > 5.8) of the membrane - ensured high steady-state permeate productivity (59.6 L h(-1) m(-2)), also economically sustainable in time owed to minimization of the fouling-build up rate (0.91 h(-1)). Moreover, these conditions also provided high feed recovery (90%) and significant rejection efficiencies for the electroconductivity (58.1%) and organic matter (76.1%). This led to a purified permeate stream exiting the NF membrane operation exhibiting average EC and COD values equal to 1.4 mS cm(-1) and 45 mg L(-1). This permits complying with the water quality parameters established by different regulations for discharge public waterways and irrigation purposes.

  9. Olive mill wastewater disposal in evaporation ponds in Sfax (Tunisia): moisture content effect on microbiological and physical chemical parameters.

    PubMed

    Jarboui, Raja; Hadrich, Bilel; Gharsallah, Néji; Ammar, Emna

    2009-11-01

    The study of the isotherms desorption of olive mill wastewater (OMW) was investigated to describe its water activity under different saturated environments. The microbial biodegradation of OMW during its storage in 5 evaporation ponds located in Agareb (Sfax-Tunisia) was carried out during the oil-harvesting year held 105 days in 2004. Gravimetric static method using saturated salt solutions was used and OMW as placed at 30 degrees C and under different water activities ranging from 0.11 to 0.90. Eight models were taken from the literature to describe experimental desorption isotherms. During storage, the evolution of physico-chemical parameters including pH, temperature, evaporation, humidity, total phosphorus, chemical oxygen demand (COD), biological oxygen demand (BOD) and phenols and three microbiological flora (aerobic mesophilic bacteria, yeasts and moulds) were considered. At 30 degrees C, when relative humidity increased in the experimented ponds of 69, 84 and 90%, the evaporation speed decreased from 1.24 x 10(-5) to 5 x 10(-6) cm(3) s(-1), from 6 x 10(-5) to 7 x 10(-6) cm(3) s(-1) and from 5 x 10(-6) to 1.1 x 10(-7) cm(3) s(-1) respectively. The desorption isotherm exhibited a sigmoidal curve corresponding to type II, typical of many organic material. The GAB and Peleg models gave the best fit for describing the relationship between the equilibrium moisture content and water activity in OMW (R (2) = 0.998). During the storage period, the analysis showed an increase of all the physico-chemical parameters studied, except phenols and total phosphorus concentrations. The microbiological study showed the predominance of yeasts and moulds and the decrease of bacteria population after 75 days reflecting both effect of recalcitrant compounds and the water activity on microbial growth.

  10. Can rapeseed oil replace olive oil as part of a Mediterranean-style diet?

    PubMed

    Hoffman, Richard; Gerber, Mariette

    2014-12-14

    The present narrative review compares evidence from experimental, epidemiological and clinical studies of the health benefits of rapeseed oil (RO) (known as canola oil) and olive oil (OO) in order to assess whether rapeseed oil is suitable as a sustainable alternative to OO as part of a Mediterranean-style diet in countries where olive trees do not grow. From epidemiological studies, the evidence for cardiovascular protection afforded by extra-virgin OO is 'convincing', and for cancers 'limited-suggestive', especially oestrogen receptor-negative breast cancer, but more studies are required in relation to cognitive impairment. Evidence for RO is limited to short-term studies on the biomarkers of risk factors for CVD. Any benefits of RO are likely to be due to α-linolenic acid; however, it is prone to oxidation during frying. We conclude that due to a lack of evidence from observational or intervention studies indicating that RO has comparable health benefits to extra-virgin OO, RO cannot currently be recommended as a suitable substitute for extra-virgin OO as part of a Mediterranean-style diet.

  11. Non-thermal plasma as preparative technique to evaluate olive oil adulteration.

    PubMed

    Van Durme, Jim; Vandamme, Jeroen

    2016-10-01

    In recent years adulteration of pure extra virgin olive oil (EVOO) with other types of vegetable oils has become an important issue. In this study, non-thermal plasma (NTP) is investigated as an innovative preparative analytical technique enabling classification of adulterated olive oil from an ascertained authentic batch of olive oil in a more sensitive manner. Non-thermal plasma discharges are a source of highly oxidative species such as singlet oxygen, and atomic oxygen. It was assumed that NTP-induced oxidation triggers unique lipid oxidation mechanisms depending on the specific composition of the oil matrix and minor constituents. In this work EVOO samples were adulterated with sunflower oil (1-3%) and submitted to NTP treatment. Results showed that while untreated samples could not be classified from the authentic olive oil reference, NTP treatments of 60min (Ar/O2 0.1%) on the oil batches resulted in the formation of a unique set of secondary volatile lipid oxidation products enabling classification of adulterated oil samples.

  12. Leaf biochemical responses and fruit oil quality parameters in olive plants subjected to airborne metal pollution.

    PubMed

    Fourati, Radhia; Scopa, Antonio; Ben Ahmed, Chedlia; Ben Abdallah, Ferjani; Terzano, Roberto; Gattullo, Concetta Eliana; Allegretta, Ignazio; Galgano, Fernanda; Caruso, Marisa Carmela; Sofo, Adriano

    2017-02-01

    This study was carried out in two olive orchards (Olea europaea L., cv. Chemlali) located in a polluted area near a fertilizers factory and in a control unpolluted site, managed with similar cultivation techniques. The aim was to investigate the physiological and biochemical responses of polluted plants (PP), exposed to atmospheric metal contamination (Cd, Cu, Fe, Mn, Ni and Pb) as compared to control plants (CP). Leaves, roots and fruits of PP showed a depression of their non-enzymatic and enzymatic antioxidant defences and a disruption of their hormonal homeostasis. The anomalous physiological status of PP was also demonstrated by the lower values of pigments in leaves and fruits, as compared to CP. Atmospheric metals negatively affected olive oil chemical and sensory quality. However, despite metal deposition on fruit surfaces, the accumulation of potentially toxic metals in olive oil was negligible. Considering that olive oil is an important food product worldwide and that many productive olive orchards are exposed to several sources of pollution, this work could contribute to clarify the effects of atmospheric metal pollution on olive oil quality and its potential toxicity for humans.

  13. Nutraceutical Properties of Olive Oil Polyphenols. An Itinerary from Cultured Cells through Animal Models to Humans

    PubMed Central

    Rigacci, Stefania; Stefani, Massimo

    2016-01-01

    The increasing interest in the Mediterranean diet hinges on its healthy and anti-ageing properties. The composition of fatty acids, vitamins and polyphenols in olive oil, a key component of this diet, is considered a key feature of its healthy properties. Therefore, it is of significance that the Rod of Asclepius lying on a world map surrounded by olive tree branches has been chosen by the World Health Organization as a symbol of both peace and well-being. This review travels through most of the current and past research, recapitulating the biochemical and physiological correlations of the beneficial properties of olive tree (Olea europaea) polyphenols and their derivatives found in olive oil. The factors influencing the content and beneficial properties of olive oil polyphenols will also be taken into account together with their bioavailability. Finally, the data on the clinical and epidemiological relevance of olive oil and its polyphenols for longevity and against age- and lifestyle-associated pathologies such as cancer, cardiovascular, metabolic and neurodegenerative diseases are reviewed. PMID:27258251

  14. Nutraceutical Properties of Olive Oil Polyphenols. An Itinerary from Cultured Cells through Animal Models to Humans.

    PubMed

    Rigacci, Stefania; Stefani, Massimo

    2016-05-31

    The increasing interest in the Mediterranean diet hinges on its healthy and anti-ageing properties. The composition of fatty acids, vitamins and polyphenols in olive oil, a key component of this diet, is considered a key feature of its healthy properties. Therefore, it is of significance that the Rod of Asclepius lying on a world map surrounded by olive tree branches has been chosen by the World Health Organization as a symbol of both peace and well-being. This review travels through most of the current and past research, recapitulating the biochemical and physiological correlations of the beneficial properties of olive tree (Olea europaea) polyphenols and their derivatives found in olive oil. The factors influencing the content and beneficial properties of olive oil polyphenols will also be taken into account together with their bioavailability. Finally, the data on the clinical and epidemiological relevance of olive oil and its polyphenols for longevity and against age- and lifestyle-associated pathologies such as cancer, cardiovascular, metabolic and neurodegenerative diseases are reviewed.

  15. Olive oil compounds inhibit vascular endothelial growth factor receptor-2 phosphorylation.

    PubMed

    Lamy, Sylvie; Ouanouki, Amira; Béliveau, Richard; Desrosiers, Richard R

    2014-03-10

    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 of 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.

  16. Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil.

    PubMed

    Servili, Maurizio; Sordini, Beatrice; Esposto, Sonia; Urbani, Stefania; Veneziani, Gianluca; Di Maio, Ilona; Selvaggini, Roberto; Taticchi, Agnese

    2013-12-20

    Over the last few decades, multiple biological properties, providing antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits, as well as the characteristic pungent and bitter taste, have been attributed to Extra Virgin Olive Oil (EVOO) phenols. In particular, growing efforts have been devoted to the study of the antioxidants of EVOO, due to their importance from health, biological and sensory points of view. Hydrophilic and lipophilic phenols represent the main antioxidants of EVOO, and they include a large variety of compounds. Among them, the most concentrated phenols are lignans and secoiridoids, with the latter found exclusively in the Oleaceae family, of which the drupe is the only edible fruit. In recent years, therefore, we have tackled the study of the main properties of phenols, including the relationships between their biological activity and the related chemical structure. This review, in fact, focuses on the phenolic compounds of EVOO, and, in particular, on their biological properties, sensory aspects and antioxidant capacity, with a particular emphasis on the extension of the product shelf-life.

  17. Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

    PubMed Central

    Servili, Maurizio; Sordini, Beatrice; Esposto, Sonia; Urbani, Stefania; Veneziani, Gianluca; Maio, Ilona Di; Selvaggini, Roberto; Taticchi, Agnese

    2013-01-01

    Over the last few decades, multiple biological properties, providing antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits, as well as the characteristic pungent and bitter taste, have been attributed to Extra Virgin Olive Oil (EVOO) phenols. In particular, growing efforts have been devoted to the study of the antioxidants of EVOO, due to their importance from health, biological and sensory points of view. Hydrophilic and lipophilic phenols represent the main antioxidants of EVOO, and they include a large variety of compounds. Among them, the most concentrated phenols are lignans and secoiridoids, with the latter found exclusively in the Oleaceae family, of which the drupe is the only edible fruit. In recent years, therefore, we have tackled the study of the main properties of phenols, including the relationships between their biological activity and the related chemical structure. This review, in fact, focuses on the phenolic compounds of EVOO, and, in particular, on their biological properties, sensory aspects and antioxidant capacity, with a particular emphasis on the extension of the product shelf-life. PMID:26784660

  18. Selection of fragrance for cosmetic cream containing olive oil.

    PubMed

    Parente, María Emma; Gámbaro, Adriana; Boinbaser, Lucía; Roascio, Antonella

    2014-01-01

    Perceptions of essences for potential use in the development of a line of cosmetic emulsions containing olive oil were studied. Six cream samples prepared with six essences selected in a preliminary study were evaluated for overall liking and intention to purchase by a 63-women sample. A check-all-that-apply (CATA) question consisting of 32 terms was used to gather information about consumer perceptions of fragrance, affective associations, effects on the skin, price, target market, zones of application, and occasions of use. Hierarchical cluster analysis led to the identification of two consumer clusters with different frequency of use of face creams. The two clusters assigned different overall liking scores to the samples and used the CATA terms differently to describe them. A fragrance with jasmine as its principal note was selected for further development of cosmetic creams, as it was awarded the highest overall liking scores by respondents of the two clusters, and was significantly associated with cosmetic features including nourishing, moisturizing, softening, with a delicious and mild smell, and with a natural image, as well as being considered suitable for face and body creams. The use of CATA questions enabled the rapid identification of attributes associated by respondents with a cosmetic cream's fragrance, in addition to contributing relevant information for the definition of marketing and communication strategies.

  19. Hot water dipping of olives (Olea europaea) for virgin oil debittering.

    PubMed

    García, José M; Yousfi, Khaled; Oliva, Jesús; García-Diaz, M Teresa; Pérez-Camino, M Carmen

    2005-10-19

    Olives (Olea europaea L.) of the Manzanilla, Picual, and Verdial varieties harvested at the green mature stage of ripening were dipped in hot water at a range of temperatures between 60 and 72 degrees C for 3 min. Immediately after treatment, oils were physically extracted from the olives. Olive heating promotes a reduction of oil bitterness in direct relationship to the temperature used. Fruit heating at > or =60 degrees C for 3 min did not cause significant changes in acidity, UV absorption, peroxide index, and panel test score of the oils obtained but decreased its oxidative stability. Oils extracted from heated fruit showed higher concentrations of chlorophylls and carotenes and lower total phenol content.

  20. Authentication of virgin olive oil by a novel curve resolution approach combined with visible spectroscopy.

    PubMed

    Ferreiro-González, Marta; Barbero, Gerardo F; Álvarez, José A; Ruiz, Antonio; Palma, Miguel; Ayuso, Jesús

    2017-04-01

    Adulteration of olive oil is not only a major economic fraud but can also have major health implications for consumers. In this study, a combination of visible spectroscopy with a novel multivariate curve resolution method (CR), principal component analysis (PCA) and linear discriminant analysis (LDA) is proposed for the authentication of virgin olive oil (VOO) samples. VOOs are well-known products with the typical properties of a two-component system due to the two main groups of compounds that contribute to the visible spectra (chlorophylls and carotenoids). Application of the proposed CR method to VOO samples provided the two pure-component spectra for the aforementioned families of compounds. A correlation study of the real spectra and the resolved component spectra was carried out for different types of oil samples (n=118). LDA using the correlation coefficients as variables to discriminate samples allowed the authentication of 95% of virgin olive oil samples.

  1. Identification of olive oil sensory defects by multivariate analysis of mid infrared spectra.

    PubMed

    Borràs, Eva; Mestres, Montserrat; Aceña, Laura; Busto, Olga; Ferré, Joan; Boqué, Ricard; Calvo, Angels

    2015-11-15

    Mid-infrared (MIR) spectra (4000-600 cm(-1)) of olive oils were analyzed using chemometric methods to identify the four main sensorial defects, musty, winey, fusty and rancid, previously evaluated by an expert sensory panel. Classification models were developed using partial least squares discriminant analysis (PLS-DA) to distinguish between extra-virgin olive oils (defect absent) and lower quality olive oils (defect present). The most important spectral ranges responsible for the discrimination were identified. PLS-DA models were able to discriminate between defective and high quality oils with predictive abilities around 87% for the musty defect and around 77% for winey, fusty and rancid defects. This methodology advances instrumental determination of results previously only achievable with a human test panel.

  2. Analytical approaches for the characterization and identification of olive (Olea europaea) oil proteins.

    PubMed

    Esteve, Clara; D'Amato, Alfonsina; Marina, María Luisa; García, María Concepción; Righetti, Pier Giorgio

    2013-10-30

    Proteins in olive oil have been scarcely investigated probably due to the difficulty of working with such a lipidic matrix and the dramatically low abundance of proteins in this biological material. Additionally, this scarce information has generated contradictory results, thus requiring further investigations. This work treats this subject from a comprehensive point of view and proposes the use of different analytical approaches to delve into the characterization and identification of proteins in olive oil. Different extraction methodologies, including capture via combinational hexapeptide ligand libraries (CPLLs), were tried. A sequence of methodologies, starting with off-gel isoelectric focusing (IEF) followed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) or high-performance liquid chromatography (HPLC) using an ultraperformance liquid chromatography (UPLC) column, was applied to profile proteins from olive seed, pulp, and oil. Besides this, and for the first time, a tentative identification of oil proteins by mass spectrometry has been attempted.

  3. Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

    PubMed

    Caponio, Francesco; Durante, Viviana; Varva, Gabriella; Silletti, Roccangelo; Previtali, Maria Assunta; Viggiani, Ilaria; Squeo, Giacomo; Summo, Carmine; Pasqualone, Antonella; Gomes, Tommaso; Baiano, Antonietta

    2016-07-01

    Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted.

  4. Virgin coconut oil improves hepatic lipid metabolism in rats--compared with copra oil, olive oil and sunflower oil.

    PubMed

    Arunima, S; Rajamohan, T

    2012-11-01

    Effect of virgin coconut oil (VCO) on lipid levels and regulation of lipid metabolism compared with copra oil (CO), olive oil (OO), and sunflower oil (SFO) has been reported. Male Sprague-Dawley rats were fed different oils at 8% level for 45 days along with synthetic diet. Results showed that VCO feeding significantly lowered (P < 0.05) levels of total cholesterol, LDL+ VLDL cholesterol, Apo B and triglycerides in serum and tissues compared to rats fed CO, OO and SFO, while HDL-cholesterol and Apo A1 were significantly (P < 0.05) higher in serum of rats fed VCO than other groups. Hepatic lipogenesis was also down regulated in VCO fed rats, which was evident from the decreased activities of enzymes viz., HMG CoA reductase, glucose-6-phosphate dehydrogenase, isocitrate dehydrogenase and malic enzyme. In addition, VCO significantly (P < 0.05) increased the activities of lipoprotein lipase, lecithin cholesterol acyl transferase and enhanced formation of bile acids. Results demonstrated hypolipidemic effect of VCO by regulating the synthesis and degradation of lipids.

  5. A rapid screening for adulterants in olive oil using DNA barcodes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A distinctive methodology is developed to trace out the mixing into olive oil, which is marketed every year with 20% or more fraudulent oils. Such adulteration has been difficult to differentiate using fatty acid analysis and other available current techniques, as chemically fatty acids are the same...

  6. Coconut, Fish, and Olive Oil-Rich Diets Modify Ozone-Induced Metabolic Effects

    EPA Science Inventory

    Pulmonary health effects of ozone (O3) exposure are well known; however, the cardiovascular and metabolic consequences are still under investigation. Fish oil (FO) and olive oil (OO) dietary supplementation have several cardioprotective benefits, but it is not established if thes...

  7. Co-composting of two-phase olive-mill pomace and poultry manure with tomato harvest stalks.

    PubMed

    Sülük, Kemal; Tosun, İsmail; Ekinci, Kamil

    2017-04-01

    In this study, two-phase olive-mill pomace with poultry manure and chopped tomato harvest stalks were composted at different initial carbon/nitrogen (C/N) ratios with fixed free air space of 35%. Composting experiment was carried out in the 15 aerobic reactors made of stainless steel and was monitored for 28 days. During the composting process, temperature, moisture content, organic matter (OM), pH, electrical conductivity, oxygen and carbon dioxide concentrations, total carbon, total nitrogen, ammonium nitrogen ([Formula: see text]), nitrate nitrogen ([Formula: see text]), and total phosphorus were monitored. Compost mass and volume changes were determined at the beginning, during remixings, and at the end of composting. While the stabilization period took less time for the mixtures containing a high amount of poultry manure, the mixtures having the high portion of two-phase olive-mill pomace took a longer time due to the structure of olive stone and its lignin content. Dry matter loss (range: 18.1-34.0%.) in the mixtures increased with an increase in the share of poultry manure and tomato stalks in the initial mixture. OM loss (range: 21.7-46.1%) for tomato stalks (measured separately) during composting increased due to an increase in the ratio of poultry manure in the initial mixtures.

  8. Carbon coatings with olive oil, soybean oil and butter on nano-LiFePO 4

    NASA Astrophysics Data System (ADS)

    Kim, Ketack; Jeong, Ji Hwa; Kim, Ick-Jun; Kim, Hyun-Soo

    Kitchen oils (olive, soybean and butter) are selected for carbon coatings on LiFePO 4. The surface properties of LiFePO 4 are unknown or vary depending on synthetic methods. The multi-functional groups of fatty acids in the oils can orient properly to cope with the variable surface properties of LiFePO 4, which can lead to dense carbon coatings. The low price and low toxicity of kitchen oils are other advantages of the coating process. LiFePO 4 (D 50 = 121 nm)combined with the carbon coating enhances the rate capability. Capacities at the 2 C rate reach 150 mAh g -1 or higher. The charge retention values of 2.0 C/0.2 C are between 94.4 and 98.9%.

  9. Assessment of two-phase olive mill solid waste and microalgae co-digestion to improve methane production and process kinetics.

    PubMed

    Fernández-Rodríguez, M J; Rincón, B; Fermoso, F G; Jiménez, A M; Borja, R

    2014-04-01

    Olive mill solid waste (OMSW) is a pollutant waste coming from olive oil elaboration by the two-phase centrifugation system. OMSW has a high organic matter content and unbalanced carbon to nitrogen (C/N) ratio, 31/1, which avoids obtaining high methane yields in the anaerobic digestion of this waste. In the present study a microalgae, Dunaliella salina, was employed as co-substrate for the OMSW anaerobic digestion in order to decrease the C/N ratio and increase its biodegradability. Different co-digestion mixtures (C/N ratios) were studied. The increase of D. salina from 25% to 50% in the co-digestion mixture clearly increased the biodegradability of the sole substrates. The highest biodegradability was found for the co-digestion mixture 50% OMSW-50% D. salina. Nevertheless, the maximum methane production, 330mLCH4/gVSadded, and the highest methane production rate were obtained for the co-digestion mixture 75% OMSW-25% D. salina, keeping a C/N ratio near to 26.7/1.

  10. Application of data mining methods for classification and prediction of olive oil blends with other vegetable oils.

    PubMed

    Ruiz-Samblás, Cristina; Cadenas, José M; Pelta, David A; Cuadros-Rodríguez, Luis

    2014-04-01

    The aim of this article is to study tree-based ensemble methods, new emerging modelling techniques, for authentication of samples of olive oil blends to check their suitability for classifying the samples according to the type of oil used for the blend as well as for predicting the amount of olive oil in the blend. The performance of these methods has been investigated in chromatographic fingerprint data of olive oil blends with other vegetable oils without needing either to identify or to quantify the chromatographic peaks. Different data mining methods-classification and regression trees, random forest and M5 rules-were tested for classification and prediction. In addition, these classification and regression tree approaches were also used for feature selection prior to modelling in order to reduce the number of attributes in the chromatogram. The good outcomes have shown that these methods allow one to obtain interpretable models with much more information than the traditional chemometric methods and provide valuable information for detecting which vegetable oil is mixed with olive oil and the percentage of oil used, with a single chromatogram.

  11. Protective effect of olive oil and colocynth oil against cadmium-induced oxidative stress in the liver of Wistar rats.

    PubMed

    Amamou, Fouzia; Nemmiche, Saïd; Meziane, Radjaa Kaouthar; Didi, Amal; Yazit, Sidi Mohamed; Chabane-Sari, Daoudi

    2015-04-01

    Cadmium (Cd) is one of the most common heavy metal pollutants. It is accumulated particularly in liver and kidney. The present study examined the possible protective effect of olive oil and colocynth oil consumption against Cd-induced damage on plasma lipids and stress biochemical parameters of rats. Male albino Wistar rats were randomly divided into 6 groups of 5 animals each and treated orally with Cd (50 mg/l), olive oil and colocynth oil (4%) alone or in combination with cadmium for 8 weeks. It was shown that Cd exposure induced significant increases in the activities of serum alanine aminotransferase, aspartate aminotransferase, lipid peroxidation levels (MDA) and protein carbonyl contents in exposed groups of rats compared to control group while the antioxidant enzymes, reduced glutathione and vitamins (C, A and E) were significantly decreased. Co-treatment with olive oil or colocynth oil significantly improved the oxidative damage induced by Cd. The antioxidant potential in plasma and liver were markedly restored with a significant decline in MDA levels and activity of transaminases. In conclusion, these results suggest that olive oil or colocynth oil consumption could protect the rat liver against Cd-induced injury by increasing the activities of antioxidant enzymes and reducing oxidative stress.

  12. Concentrations of aroma compounds and odor activity values of odorant series in different olive cultivars and their oils.

    PubMed

    Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

    2013-06-05

    Olives from Picual, Arbequina, Manzanilla de Sevilla, and Local cultivars together with their corresponding oils were analyzed in terms of odor activity values (OAVs) to establish the relationship between the aromatic profile of both olives and oils. The OAVs for the different compounds were classified in nine odorant series: grass, leaf, wood, bitter, sweet, pungent, olive fruit, apple, and banana. The total intensities for every aromatic series were calculated as the sum of the OAVs of each compound associated with this series. As a result, olives had characteristic profiles. Picual cultivar had not a clear sensory characterization from the volatile compounds. Arbequina cultivar was mainly characterized by apple and bitter odorant series; Manzanilla de Sevilla by apple, bitter, and grass odorant series; and Local variety by banana and olive fruit. However, in the oils obtained from those olives, these differences disappeared, and all oils showed the same profile with pungent, bitter, and wood odorant series most strongly contributing.

  13. Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion.

    PubMed

    Dinnella, Caterina; Minichino, Patrizia; D'Andrea, Anna Maria; Monteleone, Erminio

    2007-10-17

    The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the bioaccessibility and antioxidant activity of phenols from 10 extra-virgin olive oil samples was assessed. Extra-virgin olive oil phenols were totally extracted in the aqueous phase, which reproduces gastric fluids during the digestion procedure. A linear bioaccessibility model, based on tyrosol behavior in model oil samples, was used to estimate the bioaccessibility index (BI%) of extra-virgin olive oil phenols. The BI% varied amongst samples from a maximum of 90% to a minimum of 37%, thus indicating that only a fraction of phenols can be considered bioaccessible. The specific antioxidant activity of olive oil phenols proved to be negatively affected by the digestion procedure. By computing a principal component analysis, it was possible to show that differences in the potential bioactive effect of extra-virgin olive oil samples were related to different phenolic profiles.

  14. Bioavailability of tyrosol, an antioxidant phenolic compound present in wine and olive oil, in humans.

    PubMed

    Covas, M I; Miró-Casas, E; Fitó, M; Farré-Albadalejo, M; Gimeno, E; Marrugat, J; De La Torre, R

    2003-01-01

    Tyrosol is a phenolic compound present in two of the traditional components of the Mediterranean diet: wine and virgin olive oil. The presence of tyrosol has been described in red and white wines. Tyrosol is also present in vermouth and beer. Tyrosol has been shown to be able to exert antioxidant activity in in vitro studies. Oxidation of low-density lipoprotein (LDL) appears to occur predominantly in arterial intima in microdomains sequestered from antioxidants of plasma. The antioxidant content of the LDL particle is critical for its protection. Thus, phenolics, which are able to bind LDL, could be effective in preventing lipid peroxidation and atherosclerotic processes. The ability of tyrosol to bind human LDL has been reported. We have demonstrated the bioavailability of tyrosol in humans from virgin olive oil in its natural form. Urinary tyrosol increased, reaching a peak at 0-4 h after virgin olive oil administration. Men and women showed a different pattern of urinary excretion of tyrosol. Moreover, tyrosol is absorbed in a dose-dependent manner after sustained and moderate doses of virgin olive oil. In summary, our results suggest that tyrosol from wine or virgin olive oil could exert beneficial effects on human health in vivo if its biological properties are confirmed in in vivo studies.

  15. Quality assessment and authentication of virgin olive oil by NMR spectroscopy: a critical review.

    PubMed

    Dais, Photis; Hatzakis, Emmanuel

    2013-02-26

    Nuclear Magnetic Resonance (NMR) Spectroscopy has been extensively used for the analysis of olive oil and it has been established as a valuable tool for its quality assessment and authenticity. To date, a large number of research and review articles have been published with regards to the analysis of olive oil reflecting the potential of the NMR technique in these studies. In this critical review, we cover recent results in the field and discuss deficiencies and precautions of the three NMR techniques ((1)H, (13)C, (31)P) used for the analysis of olive oil. The two methodological approaches of metabonomics, metabolic profiling and metabolic fingerprinting, and the statistical methods applied for the classification of olive oils will be discussed in critical way. Some useful information about sample preparation, the required instrumentation for an effective analysis, the experimental conditions and data processing for obtaining high quality spectra will be presented as well. Finally, a constructive criticism will be exercised on the present methodologies used for the quality control and authentication of olive oil.

  16. Modulation of hepatic lipid metabolism by olive oil and its phenols in nonalcoholic fatty liver disease.

    PubMed

    Priore, Paola; Cavallo, Alessandro; Gnoni, Antonio; Damiano, Fabrizio; Gnoni, Gabriele V; Siculella, Luisa

    2015-01-01

    Nonalcoholic fatty liver disease (NAFLD) represents the most common chronic liver disease in western countries, being considered the hepatic manifestation of metabolic syndrome. Cumulative lines of evidence suggest that olive oil, used as primary source of fat by Mediterranean populations, may play a key role in the observed health benefits on NAFLD. In this review, we summarize the state of the art of the knowledge on the protective role of both major and minor components of olive oil on lipid metabolism during NAFLD. In particular, the biochemical mechanisms responsible for the increase or decrease in hepatic lipid content are critically analyzed, taking into account that several studies have often provided different and/or conflicting results in animal models fed on olive oil-enriched diet. In addition, new findings that highlight the hypolipidemic and the antisteatotic actions of olive oil phenols are presented. As mitochondrial dysfunction plays a key role in the pathogenesis of NAFLD, the targeting of these organelles with olive oil phenols as a powerful therapeutic approach is also discussed.

  17. Virgin olive oil as a fundamental nutritional component and skin protector.

    PubMed

    Viola, Publio; Viola, Marzia

    2009-01-01

    Fats are indispensable to life not only as an energy source but also for their structural role in the skin, retina, nervous system, lipoproteins, and biologic membranes. They are also precursors of important hormones and constitute the vehicle for the absorption of liposoluble vitamins. Nutritionists recommend a balanced lipid intake corresponding to a total amount of fats equal to 25% to 30% of total calories with a ratio in monounsaturated and polyunsaturated fatty acids. Thus, olive oil, with its balanced fatty acid composition, is of high nutritional value. Moreover, extra virgin olive oil, extracted from a fruit, has an important value related to the antioxidant power of minor components. Extra virgin olive oil contains 98% to 99% triglycerides and 1% to 2% minor components. In the triglycerides, the main fatty acids are represented by monounsaturates (oleic), with a slight amount of saturates and an adequate amount of polyunsaturates. The minor components are alpha-tocopherol, phenol compounds, carotenoids, squalene, phytosterols, and chlorophyll. Factors that can influence olive oil's composition, especially in regard to its minor components, are the cultivar, area of production, time of harvesting, and degree of technology used in its production. Therefore, an evaluation of the biologic value of extra virgin olive oil and its use as a topical raw material in cosmetic dermatology is reported.

  18. Differential regulation of hepatic apoptotic pathways by dietary olive and sunflower oils in the aging rat.

    PubMed

    Bello, Rosario I; Gómez-Díaz, Consuelo; Burón, María I; Navas, Plácido; Villalba, José M

    2006-11-01

    In this work we have studied how dietary fat affects aging-related changes in a number of factors that regulate rat hepatic apoptosis. Animals were fed lifelong with two experimental diets containing either virgin olive oil or sunflower oil as dietary fat. Caspases of the intrinsic and extrinsic pathways of apoptosis, Bcl-2 and Bax polypeptide levels, and plasma membrane neutral sphingomyelinase activity were determined at 6, 12, and 24 months of age. Caspase-8/10 activity (a marker of the extrinsic pathway) was not affected by either aging or dietary fat, but activities of both caspase-9 (a marker of the intrinsic pathway) and caspase-3 (an executioner caspase) were significantly depressed in liver from animals fed on a sunflower oil-based diet. These decreases were not observed in animals fed with a diet based on virgin olive oil, which also resulted in significantly lower Bcl-2/Bax ratios. On the other hand, in comparison with sunflower, dietary olive oil decreased oxidative stress in liver from aged rats, resulting in lower levels of membrane hydroperoxides and higher coenzyme Q levels in plasma membrane. Plasma membrane Mg(2+)-dependent neutral sphingomyelinase was strongly activated in aged rats fed on the sunflower oil diet, but no aging-related increase was observed in animals fed on the olive oil diet. Our results support that dietary oil can alter significantly the susceptibility of hepatocytes to different apoptotic stimuli by altering both pro- and anti-apoptotic mediators, which reinforces the importance of the diet in aging studies. Because virgin olive oil may increase susceptibility of hepatocytes to apoptosis induced through the intrinsic pathway under conditions of decreased oxidative stress, our results may have important implications to understand the potential beneficial effects of that edible oil against liver carcinogenesis during aging.

  19. Variability of 4-Monomethylsterols and 4,4'-Dimethylsterols in Olive Oil and Their Use as Indicators of Olive Variety, Ripening Degree, and Oil Storage Temperature.

    PubMed

    Lukić, Marina; Lukić, Igor; Sladonja, Barbara; Piližota, Vlasta

    2015-06-10

    To investigate the variability of 4-monomethylsterols and 4,4'-dimethylsterols in olive oil as a result of variety, ripening, and storage temperature, 36 samples were subjected to gas chromatography with flame ionization detection (GC-FID) and with mass spectrometric detection (GC-MS), and results were processed by univariate and multivariate statistics. Relative amounts (percent) of β-amyrin, cycloartenol, and 24-methylenecycloartanol accounted for the most variation due to variety, while citrostadienol (percent) and 24-methylenecycloartanol (milligrams per 100 g) were strongly affected by ripening. Multivariate statistics differentiated olive oils regardless of storage conditions, which implied the possibility to use 4-monomethyl- and 4,4'-dimethylsterols as indicators of variety and ripening degree for fresh and stored oils. Absolute changes in 4-monomethyl- and 4,4'-dimethylsterols after storage were of a much smaller magnitude, meaning the investigated olive oils essentially retained health-beneficial features that derive from these compounds. Relative changes caused by storage were specific for each storage temperature and were useful in discriminating oils by linear discriminant analysis.

  20. β-cyclodextrin and caffeine complexes with natural polyphenols from olive and olive oils: NMR, thermodynamic, and molecular modeling studies.

    PubMed

    Rescifina, Antonio; Chiacchio, Ugo; Iannazzo, Daniela; Piperno, Anna; Romeo, Giovanni

    2010-11-24

    Complexes of β-cyclodextrin (β-CD) and caffeine (Caf) with biophenols present in olive and olive oil (tyrosol, hydroxytyrosol, homovanillic acid, 3,4-dihydroxyphenylacetic acid, and protocatechuic acid) were investigated by NMR spectroscopy and thermodynamical-molecular dynamic studies to verify the formation of supermolecular aggregates. The obtained results indicated that the investigated biophenols form inclusion complexes with β-CD in a molar ratio of 1:1 in aqueous solution having binding constant values from 10- to 40-fold bigger than those of the corresponding complexes with Caf. Then, β-CD preferentially encloses the biophenol molecule, decreasing its bitter taste and, at the same time, preserving it against chemical and physical decomposition reactions that occur during storage.

  1. Composted versus raw olive mill waste as substrates for the production of medicinal mushrooms: an assessment of selected cultivation and quality parameters.

    PubMed

    Zervakis, Georgios I; Koutrotsios, Georgios; Katsaris, Panagiotis

    2013-01-01

    Two-phase olive mill waste (TPOMW, "alperujo") is a highly biotoxic sludge-like effluent of the olive-oil milling process with a huge seasonal production. One of the treatment approaches that has so far received little attention is the use of TPOMW as substrate for the cultivation of edible mushrooms. Fifteen fungal strains belonging to five species (Basidiomycota), that is, Agrocybe cylindracea, Pleurotus cystidiosus, P. eryngii, P. ostreatus, and P. pulmonarius, were evaluated for their efficacy to colonize media composed of TPOMW, which was used either raw or composted in mixtures with wheat straw in various ratios. Qualified strains exhibited high values of biological efficiency (e.g., 120-135% for Pleurotus spp. and 125% for A. cylindracea) and productivity in subsequent cultivation experiments on substrates supplemented with 20-40% composted TPOMW or 20% raw TPOMW. Only when supplementation exceeded 60% for raw TPOMW, a negative impact was noted on mushroom yields which could be attributed to the effluent's toxicity (otherwise alleviated in the respective composted TPOMW medium). Earliness and mushroom size as well as quality parameters such as total phenolic content and antioxidant activity did not demonstrate significant differences versus the control wheat-straw substrate. The substrates hemicellulose content was negatively correlated with mycelium growth rates and yields and positively with earliness; in addition, cellulose: lignin ratio presented a positive correlation with mycelium growth and mushroom weight for A. cylindracea and with earliness for all species examined. TPOMW-based media revealed a great potential for the substitution of traditional cultivation substrates by valorizing environmentally hazardous agricultural waste.

  2. Composted versus Raw Olive Mill Waste as Substrates for the Production of Medicinal Mushrooms: An Assessment of Selected Cultivation and Quality Parameters

    PubMed Central

    Zervakis, Georgios I.; Koutrotsios, Georgios; Katsaris, Panagiotis

    2013-01-01

    Two-phase olive mill waste (TPOMW, “alperujo”) is a highly biotoxic sludge-like effluent of the olive-oil milling process with a huge seasonal production. One of the treatment approaches that has so far received little attention is the use of TPOMW as substrate for the cultivation of edible mushrooms. Fifteen fungal strains belonging to five species (Basidiomycota), that is, Agrocybe cylindracea, Pleurotus cystidiosus, P. eryngii, P. ostreatus, and P. pulmonarius, were evaluated for their efficacy to colonize media composed of TPOMW, which was used either raw or composted in mixtures with wheat straw in various ratios. Qualified strains exhibited high values of biological efficiency (e.g., 120–135% for Pleurotus spp. and 125% for A. cylindracea) and productivity in subsequent cultivation experiments on substrates supplemented with 20–40% composted TPOMW or 20% raw TPOMW. Only when supplementation exceeded 60% for raw TPOMW, a negative impact was noted on mushroom yields which could be attributed to the effluent's toxicity (otherwise alleviated in the respective composted TPOMW medium). Earliness and mushroom size as well as quality parameters such as total phenolic content and antioxidant activity did not demonstrate significant differences versus the control wheat-straw substrate. The substrates hemicellulose content was negatively correlated with mycelium growth rates and yields and positively with earliness; in addition, cellulose: lignin ratio presented a positive correlation with mycelium growth and mushroom weight for A. cylindracea and with earliness for all species examined. TPOMW-based media revealed a great potential for the substitution of traditional cultivation substrates by valorizing environmentally hazardous agricultural waste. PMID:24027758

  3. Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.

    PubMed

    Reboredo-Rodríguez, P; González-Barreiro, C; Cancho-Grande, B; Fregapane, G; Salvador, M D; Simal-Gándara, J

    2015-06-01

    The current trend of the olive oil market is the production of high quality extra from traditional minor olive varieties with peculiar and differentiated characteristics (especially with respect to the aromatic and phenolic composition). In this way, the interest of Galician oil producers (NW Spain) in recovering old autochthonous Local olive fruits has increased substantially in recent years. In order to investigate the potential of the Local olives by either producing high quality monovarietal oils or mixing with the most widespread olives in Galicia (Arbequina and Picual cv.), quality indices, and fatty acid composition as well as volatile and phenolic profiles were determined and compared. All EVOOs studied in this work can be considered as "extra virgin olive oil" due to quality indices fell within the ranges established in legislation. Picual and Local olive oils as well as those resulting from their co-crushing reach values which are required by EU legislation to add the specific health claim on the oil label. Co-crushing Picual:Local (80:20) provided a significant enhancement of grass and apple nuances and a decrease of banana notes with respect to Picual oils. The co-crushing process improved sensory and health properties of Picual extra virgin olive oils. The effect of co-crushing on phenolics, ester volatiles and banana nuances cannot be easily modulated, contrary to quality indices and fatty acid composition, both changing linearly in strict correlation with the fruit mass ratio.

  4. Olive Oil Supplements Ameliorate Endothelial Dysfunction Caused by Concentrated Ambient Particulate Matter Exposure in Healthy Human Volunteers

    EPA Science Inventory

    Context: Exposure to ambient particulate matter (PM) induces endothelial dysfunction, a risk factor for clinical cardiovascular events and progression of atherosclerosis. Dietary supplements such as olive oil and fish oil have beneficial effects on endothelial function, and ther...

  5. Soil contamination with olive mill wastes negatively affects microbial communities, invertebrates and plants.

    PubMed

    Hentati, Olfa; Oliveira, Vanessa; Sena, Clara; Bouji, Mohamed Seddik Mahmoud; Wali, Ahmed; Ksibi, Mohamed

    2016-10-01

    The aim of the present study was to evaluate the ecotoxicological effects of olive mill waste (OMW) on soil habitat function. To this end, soil samples from OMW evaporating ponds (S1-S5) located at Agareb (Sfax, Tunisia) and a reference soil (R) were collected. The effects of OMW on the springtails Folsomia candida (F.c.), the earthworm species Eisenia fetida (E.f.), Enchytraeus crypticus (E.c.) reproduction and on the soil living microbial communities were investigated. E.f. reproduction and tomato growth assays were performed in the reference soil amended with 0.43 to 7.60 % (wOMW/wref-soil) mass ratios of dried OMW. Changes in microbial function diversity were explored using sole-carbon-source utilization profiles (BiologEcoPlates(®)). E.f. absolutely avoided (100 %) the most polluted soil (S4) while the F.c. moderately avoided (37.5 ± 7.5 %) the same soil. E.c. reproduction in S4 was significantly lower than in S1, S2, S3 and S5, and was the highest in R soil. Estimated effect concentration EC50 for juveniles' production by E.f., and for tomato fresh weight and chlorophyll content were 0.138, 0.6 and 1.13 %, respectively. Community level physiological profiles (CLPPs) were remarkably different in R and S4 and a higher similarity was observed between soils S1, S2, S3 and S5. Principal component analysis (PCA) revealed that differences between soil microbial functional diversity were mainly due to high polyphenol concentrations, while the salinity negatively affected E.c. reproduction in OMW contaminated soils. These results clearly reflect the high toxicity of dried OMW when added to agricultural soils, causing severe threats to terrestrial ecosystem functions and services provided by invertebrates and microbial communities.

  6. Use of cheese whey to enhance Geotrichum candidum biomass production in olive mill wastewater.

    PubMed

    Aouidi, Fathia; Khelifi, Eltaeif; Asses, Nedra; Ayed, Lamia; Hamdi, Moktar

    2010-08-01

    Geotrichum candidum is a yeast-like filamentous fungus that has attracted industrial interest. The present work investigated G. candidum biomass production in agro-industrial wastewaters (olive mill wastewater (OMW) and cheese whey (CW)) as the only substrate. Different solid media (Sabouraud dextrose agar (SDA), CW, OMW, and OMW/CW mixtures in different proportions) were tested. OMW/CW mixtures proved to be suitable for optimal mycelia growth of G. candidum with a very high hyphae density. The highest fungal and expansion rate growth of 83 +/- 1 mm and 12.4 day(-1), respectively, were obtained on a 20:80 mixture of OMW/CW, which was incubated for 7 days. This optimal mixture was used to study the biomass production and the OMW decolorization ability of G. candidum in the presence of CW in liquid medium. Liquid cultures were also conducted in OMW and CW separately. After 5 days of incubation, fungal biomass reached 9.26 g l(-1) in the OMW/CW mixture and only 2.83 g l(-1) in CW, while no biomass production was observed in OMW alone. OMW decolorization and dephenolization by G. candidum also improved in the presence of CW with a decolorization efficiency of 54.5% and a total phenolic reduction of 55.3%, compared with the control which yielded values of about 10% and 15%, respectively. These results suggested that OMW/CW--as the only substrate--could be used as a cost-effective medium to produce G. candidum biomass, without the need for water dilution or supplementation with other nutriments.

  7. Assessment of Coriolopsis gallica-treated olive mill wastewater phytotoxicity on tomato plants.

    PubMed

    Daâssi, Dalel; Sellami, Sahar; Frikha, Fakher; Rodriguez-Couto, Susana; Nasri, Moncef; Mechichi, Tahar

    2016-08-01

    The aim of the present study was to evaluate the phytotoxicity of olive mill wastewater (OMW) after being treated by the white-rot fungus Coriolopsis gallica. For this, the effect of irrigation with treated OMW (TOMW) and untreated OMW (UOMW) on tomato plants (Lycopersicon esculentum) for 3 weeks was studied. The control plants were irrigated with distilled water. Agronomic tests were performed in pot experiments in a greenhouse using the randomized complete block (RCB) experimental design. The relative leaf height (RLH), as a morphological parameter, and the content of total phenols in the roots and total chlorophyll [Cha + Chb] and reducing sugars in the leaves, as physiological parameters, were selected as responses of the experimental design. The results obtained showed that [Cha + Chb] in the leaves of tomato growth under TOMW was enhanced by 36.3 and 19.4 % compared to the plant growth under UOMW and to the controls, respectively. Also, reducing sugar concentrations were closed to those of the control plants, ranging from 0.424 to 0.678 g/L for the different dilutions tested. However, the plants irrigated with UOMW showed lower reducing sugar concentrations ranging from 0.042 to 0.297g/L. The optimum RLH (0.537) was observed in the plants irrigated with TOMW diluted at (1:4), this value being higher than that observed in the controls (0.438). Our study proved that the irrigation with TOMW significantly improved tomato growth and photosynthesis activity over those irrigated with UOMW. Optimization of TOMW as a fertilizer was obtained for a dilution of 1:4. From the obtained results, it can be concluded that OMW treated by C. gallica holds potential to be used as a fertilizer for tomato plants. Graphical Abstract ᅟ Please provide a caption for the graphical abstract.The graphical abstract is improved and sent as attachment Please replace it.

  8. Biological treatment with fungi of olive mill wastewater pre-treated by photocatalytic oxidation with nanomaterials.

    PubMed

    Nogueira, V; Lopes, I; Freitas, A C; Rocha-Santos, T A P; Gonçalves, F; Duarte, A C; Pereira, R

    2015-05-01

    Olive mill wastewater (OMW) still is a major environmental problem due to its high chemical oxygen demand (COD) and total phenolic content (TPC), contributing for the high toxicity and recalcitrant nature. Several attempts have been made for developing more efficient treatment processes, but no chemical or biological approaches were found to be totally effective, especially in terms of toxicity reduction. In this context, the main purpose of this study was to investigate the treatability of OMW by the combination of photocatalytic oxidation, using two nanomaterials as catalysts (TiO2 and Fe2O3), with biological degradation by fungi (Pleurotus sajor caju and Phanerochaete chrysosporium). Photocatalytic oxidation was carried out using different systems, nano-TiO2/UV, nano-Fe2O3/UV, nano-TiO2/H2O2/UV and nano-Fe2O3/H2O2/UV. The effectiveness of the treatment was assessed through color (465nm), aromatics (270nm), COD and TPC reductions, as well as by the decrease in toxicity using the bacterium Vibrio fischeri. The chemical treatment with the system nano-TiO2/H2O2/UV promoted 43%, 14%, 38% and 31% reductions in color, aromatics content, COD and TPC, respectively. However no toxicity reduction was observed. The combination with a biological treatment increased the reduction of COD and TPC as well as a reduction in toxicity. The treatment with P. chrysosporium promoted the highest reduction in toxicity, but P. sajor caju was responsible for the best reduction in COD and TPC. However, the biological treatment was more effective when no hydrogen peroxide was used in the pre-treatment.

  9. Agronomic application of olive mill wastewater: Effects on maize production and soil properties.

    PubMed

    Belaqziz, Majdouline; El-Abbassi, Abdelilah; Lakhal, El Khadir; Agrafioti, Evita; Galanakis, Charis M

    2016-04-15

    This study investigates the effect of direct amendment of olive mill wastewater (OMW) on the fertility of soil, described as poor in the area of Marrakech (semi-arid region) in Morocco. The treated plots were amended with untreated OMW generated by a traditional extraction process at the amount of 10 L/m(2)/year during two consecutive years. Results of these two years treatments with crude OMW at relatively high dose reveal an important increase in soil physicochemical characteristics, namely electric conductivity (EC), Na(+,) K(+), phosphorus, nitrogen, organic matter and soluble phenolic compounds. EC of treated soil was enhanced from 0.34 to 2.91 mS/cm as compared to the control soil. After spreading OMW in soil, the amounts of its nutritive elements increased by 81% for nitrogen, 66% for phosphorus and 88% for potassium. The accumulation of phenolic compounds and the increase of total peroxidase activity in plants provide evidence of their protective role against the physiological stress induced by OMW. However, this enrichment in mineral and nutritive elements decreased three months after OMW application, revealing OMW biodegradation in the studied calcareous soil. In parallel, an increase in the contents of the soluble phenolic compounds on the upper layer of soil was denoted and maize plants growth was efficiently raised. Significant amelioration was obtained notably in terms of fresh and dry weight of leaves, leaves area, spikes fresh and dry weight, 100 seeds weight and straw yield (37, 54, 27, 24, 14 and 9% respectively). Along with the correct choice of convenient soils notably calcareous ones and tolerant crops such as maize, this method could constitute an efficient approach for avoiding problems attributed to the uncontrolled disposal of these effluents and an effective strategy to regenerate degraded soils and represents an economical alternative that provides a local fertilizer.

  10. Sorption interactions of organic compounds with soils affected by agricultural olive mill wastewater.

    PubMed

    Keren, Yonatan; Borisover, Mikhail; Bukhanovsky, Nadezhda

    2015-11-01

    The organic compound-soil interactions may be strongly influenced by changes in soil organic matter (OM) which affects the environmental fate of multiple organic pollutants. The soil OM changes may be caused by land disposal of various OM-containing wastes. One unique type of OM-rich waste is olive mill-related wastewater (OMW) characterized by high levels of OM, the presence of fatty aliphatics and polyphenolic aromatics. The systematic data on effects of the land-applied OMW on organic compound-soil interactions is lacking. Therefore, aqueous sorption of simazine and diuron, two herbicides, was examined in batch experiments onto three soils, including untreated and OMW-affected samples. Typically, the organic compound-soil interactions increased following the prior land application of OMW. This increase is associated with the changes in sorption mechanisms and cannot be attributed solely to the increase in soil organic carbon content. A novel observation is that the OMW application changes the soil-sorbent matrix in such a way that the solute uptake may become cooperative or the existing ability of a soil sorbent to cooperatively sorb organic molecules from water may become characterized by a larger affinity. The remarkable finding of this study was that in some cases a cooperative uptake of organic molecules by soils makes itself evident in distinct sigmoidal sorption isotherms rarely observed in soil sorption of non-ionized organic compounds; the cooperative herbicide-soil interactions may be characterized by the Hill model coefficients. However, no single trend was found for the effect of applied OMW on the mechanisms of organic compound-soil interactions.

  11. Treatment of olive mill effluents by coagulation-flocculation-hydrogen peroxide oxidation and effect on phytotoxicity.

    PubMed

    Ginos, Andreas; Manios, Thrassyvoulos; Mantzavinos, Dionissios

    2006-05-20

    The pre-treatment of olive mill effluents (OME) by means of coagulation-flocculation coupling various inorganic materials and organic poly-electrolytes was investigated. Tests were conducted with two different OME with chemical oxygen demand (COD) contents of 61.1 and 29.3 g/L, total suspended solids (TSS) of 36.7 and 52.7 g/L and total phenolic contents (TP) of 3.5 and 2.5 g/L, respectively. Inorganic materials such as lime, iron, magnesium and aluminum as well as four cationic and two anionic commercial poly-electrolytes were employed either alone or in various combinations and screened with respect to their efficiency in terms of TSS, TP and COD removal, the amount of sludge produced and the phytotoxicity of the resulting liquid to lettuce seeds. Coupling lime or ferrous sulphate (in the range of several g/L) with cationic poly-electrolytes (in the range of 200-300 mg/L) led to quantitative TSS removal, while COD and TP removal varied between about 10-40% and 30-80%, respectively, depending on the materials and the effluent in question; separation efficiency generally decreased with decreasing coagulant and/or flocculant concentration. To enhance organic matter degradation, iron-based coagulation was coupled with H(2)O(2), thus simulating a Fenton reaction and this increased COD reduction to about 60%. The original, untreated OME was strongly phytotoxic to lettuce seeds even after several dilutions with water; however, phytotoxicity decreased considerably following treatment with lime and cationic poly-electrolytes; this was attributed to the removal of phenols and other phytotoxic species from the liquid phase.

  12. Exploitation of olive mill wastewater and liquid cow manure for biogas production

    SciTech Connect

    Dareioti, Margarita A.; Dokianakis, Spyros N.; Stamatelatou, Katerina; Zafiri, Constantina; Kornaros, Michael

    2010-10-15

    Co-digestion of organic waste streams is an innovative technology for the reduction of methane/greenhouse gas emissions. Different organic substrates are combined to generate a homogeneous mixture as input to the anaerobic reactor in order to increase process performance, realize a more efficient use of equipment and cost-sharing by processing multiple waste streams in a single facility. In this study, the potential of anaerobic digestion for the treatment of a mixture containing olive mill wastewater (OMW) and liquid cow manure (LCM) using a two-stage process has been evaluated by using two continuously stirred tank reactors (CSTRs) under mesophilic conditions (35 {sup o}C) in order to separately monitor and control the processes of acidogenesis and methanogenesis. The overall process was studied with a hydraulic retention time (HRT) of 19 days. The digester was continuously fed with an influent composed (v/v) of 20% OMW and 80% LCM. The average removal of dissolved and total COD was 63.2% and 50%, respectively. The volatile solids (VS) removal was 34.2% for the examined mixture of feedstocks operating the system at an overall OLR of 3.63 g CODL{sub reactor}{sup -1}d{sup -1}. Methane production rate at the steady state reached 0.91 L CH{sub 4}L{sub reactor}{sup -1}d{sup -1} or 250.9 L CH{sub 4} at standard temperature and pressure conditions (STP) per kg COD fed to the system.

  13. Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils.

    PubMed

    Baccouri, Olfa; Bendini, Alessandra; Cerretani, Lorenzo; Guerfel, Mokhtar; Baccouri, Béchir; Lercker, Giovanni; Zarrouk, Mokhtar; Daoud Ben Miled, Douja

    2008-11-15

    The effects of ripening degree of olives on volatile profile of monovarietal virgin olive oils (VOO) from Tunisian and Sicilian cultivars were investigated. Fruits obtained from Tunisia (Chétoui and Chemlali) and Italy (Nocellara del Belice, Biancolilla and Cerasuola) were picked at three different stages of ripeness and then immediately processed. Moreover, the changes in volatile composition were evaluated in Chétoui variety as a function of the irrigation regime versus the rain-fed control. Using headspace-solid-phase microextraction (HS-SPME) technique coupled to GC-MS and GC-FID, the volatile compounds of the monovarietal virgin olive oils were identified and quantitatively analyzed. The proportions of different classes of volatiles of oils showed significant differences throughout the maturity process. The results suggest that adding to the genetic factor; agronomic conditions affect the volatile formation and therefore the organoleptic properties of VOO.

  14. Comparison of natural (olive mill wastewater) and synthetic surfactant for soil water repellency mitigation in the Mediterranean region

    NASA Astrophysics Data System (ADS)

    Diamantis, Vasileios; Pagorogon, Lorvi; Gazani, Eleutheria; Gkiougkis, Ioannis; Pliakas, Fotios

    2010-05-01

    This study explores, for the first time, the potential effectiveness of olive mill wastewater (OMW) as an alternative to industrial surfactants in decreasing soil water repellency. The OMW was characterized by high concentrations of short-chain fatty acids, mainly butyric, propionic and acetic, which contributed approximately to 1/3 of the organic load. It was applied diluted (1:1 with freshwater) in an agricultural field in NE Greece affected by water repellency, at a rate of ~ 4.3 L/m2. For comparison, a commercial soil surfactant was used according to the instructions of the manufacturer (0.8 mL/m2). The use of commercial surfactant was very efficient in decreasing water repellency immediately after application. The number of wettable samples (WDPT < 5 s) increased to ~ 50% (compared to 13% for the control soil) seven (7) days after treatment application. Diluted olive mill wastewater (50%) did not show any improvement in soil wettability immediately after application, but gradually was comparable effective to the surfactant treatment. The number of wettable samples showed a continuous increase from 13 to 25 and 54% after 7, 22 and 37 days from OMW application. In conclusion, OMW was found to be effective in decreasing soil water repellency. This suggests the potential of OMW as a natural surfactant. Its longer-term effects, however, have yet to be established. It is demonstrated that the short-chain fatty acids present in OMW play a critical role towards its surface-active properties. Keywords: Olive mill wastewater; short-chain fatty acids; biosurfactant; natural surfactant; water repellency mitigation.

  15. Analysis of free hydroxytyrosol in human plasma following the administration of olive oil.

    PubMed

    Pastor, Antoni; Rodríguez-Morató, Jose; Olesti, Eulàlia; Pujadas, Mitona; Pérez-Mañá, Clara; Khymenets, Olha; Fitó, Montserrat; Covas, María-Isabel; Solá, Rosa; Motilva, María-José; Farré, Magí; de la Torre, Rafael

    2016-03-11

    Hydroxytyrosol (HT) from olive oil, a potent bioactive molecule with health benefits, has a poor bioavailability, its free form (free HT) being undetectable so far. This fact leads to the controversy whether attained HT concentrations after olive oil polyphenol ingestion are too low to explain the observed biological activities. Due to this, an analytical methodology to determine free HT in plasma is crucial for understanding HT biological activity. Plasma HT instability and low concentrations have been major limitations for its quantification in clinical studies. Here, we describe a method to detect and quantify free HT in human plasma by using liquid chromatography coupled to tandem mass spectrometry. The method encompasses different steps of sample preparation including plasma stabilization, protein precipitation, selective derivatization with benzylamine, and purification by solid-phase extraction. A high sensitivity (LOD, 0.3ng/mL), specificity and stability of HT is achieved following these procedures. The method was validated and its applicability was demonstrated by analyzing human plasma samples after olive oil intake. A pharmacokinetic comparison was performed measuring free HT plasma concentrations following the intake of 25mL of ordinary olive oil (nearly undetectable concentrations) versus an extra-virgin olive oil (Cmax=4.40ng/mL). To our knowledge, this is the first time that an analytical procedure for quantifying free HT in plasma after olive oil dietary doses has been reported. The present methodology opens the door to a better understanding of the relationship between HT plasma concentrations and its beneficial health effects.

  16. Evaluation of the overall quality of olive oil using fluorescence spectroscopy.

    PubMed

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

    2015-04-15

    The fluorescence spectra of some olive oils were examined in their natural and oxidised state, with wavelength range emissions of 300-800 nm and 300-400 nm used as excitation radiation. The fluorescence emissions were measured and an assessment was made of the relationship between them and the main quality parameters of olive oils, such as peroxide value, K232, K270 and acidity. These quality parameters (peroxide value, K232, K270 and acidity) are determined by laboratory methods, which though not too sophisticated, they are required solvents and materials as well as time consuming and sample preparation; there is a need for rapid analytical techniques and a low-cost technology for olive oil quality control. The oxidised oils studied had a strong fluorescence band at 430-450 nm. Extra virgin olive oil gave a different but interesting fluorescence spectrum, composed of three bands: one low intensity doublet at 440 and 455 nm; one strong band at 525 nm; and one of medium intensity at 681 nm. The band at 681 nm was identified as the chlorophyll band. The band at 525 nm was derived, at least partially, from vitamin E. The results presented demonstrate the ability of the fluorescence technique, combined with multivariate analysis, to characterise olive oils on the basis of all the quality parameters studied. Prediction models were obtained using various methods, such as partial least squares (PLS), N-way PLS (N-PLS) and external validation, in order to obtain an overall evaluation of oil quality. The best results were obtained for predicting K270 with a root mean square (RMS) prediction error of 0.08 and a correlation coefficient obtained with the external validation of 0.924. Fluorescence spectroscopy facilitates the detection of virgin olive oils obtained from defective or poorly maintained fruits (high acidity), fruits that are highly degraded in the early stages (with a high peroxide value) and oils in advanced stages of oxidation, with secondary oxidation compounds

  17. Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.

    PubMed

    García-González, Diego L; Romero, Nalda; Aparicio, Ramón

    2010-12-22

    Olive tree varieties that were cultivated only in the Mediterranean basin a few decades ago are now planted in the Southern Hemisphere as well. The chemical composition of the oils produced in countries as far distant as Spain and Chile are affected by differences in latitude and climate. In this work, seven monovarietal virgin olive oils from Chile (Arbequina, Barnea, Frantoio, Koroneiki, Leccino, Manzanilla and Picual) have been characterized by the chemical compounds responsible for taste (phenols) and aroma (volatiles). The oils were produced in five regions of Chile, and the concentration values of some chemical compounds were related to the geographical location of the olive tree orchards. Virgin olive oils from the major cultivars, Arbequina and Picual, were characterized in comparison with the same monovarietal oils produced in Spain. The concentration values of fourteen volatile compounds showed significant differences (p < 0.05) between the oils produced in Spain and Chile. Concerning the phenol composition, main differences were found on the secoiridoids derivatives of oleuropein and ligstroside, apigenin and luteolin.

  18. Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil.

    PubMed

    Garrido-Delgado, Rocío; Dobao-Prieto, María del Mar; Arce, Lourdes; Valcárcel, Miguel

    2015-11-15

    The characterisation of different olive oil categories (extra virgin, virgin and lampante) using Ion Mobility Spectrometry (IMS) was improved by replacing the multicapillary column (MCC) with a capillary column (CC). The data obtained with MCC-IMS and CC-IMS were evaluated, studying both the global and the specific information obtained after the analysis of the volatile fraction of olive oils. A better differentiation of the oil categories was obtained employing CC vs MCC, since the classification percentage obtained with the CC-IMS was 92% as opposed to 87% obtained with MCC-IMS; although in productivity analytical terms, MCC offer a faster analysis than GC. The specific information obtained was also used to build a database, with a view to facilitating the characterization of specific attributes of olive oils. A total of 26 volatile metabolites (aldehydes, ketones, alcohols and esters) were identified. Finally, as revealed by an ANOVA test, some volatiles differed markedly in content among the different categories of oil. The data obtained confirms the potential of IMS as a reliable analytical screening technique, which can be used to assign the correct category to an olive oil sample.

  19. Effect of olive oil massage on weight gain in preterm infants: A randomized controlled clinical trial

    PubMed Central

    Jabraeile, Mahnaz; Rasooly, Alehe Seyyed; Farshi, Mahni Rahkar; Malakouti, Jamileh

    2016-01-01

    Background: Despite the fact that effect of massage with or without oil on the baby's weight gain is not clear, but recent studies have shown that massage with essential oils make lipid absorption through the skin. The aim of this study was to evaluate the effect of olive oil massage on weight gain in preterm infants. Materials and Methods: This study was a single-blind, randomized controlled clinical trial. In this study, infants who met inclusion criteria for the study were divided into two groups by using random numbers table. Newborns in intervention group were under massage for 10 days and 3 times for 15 min daily; the mother of these newborns had been trained already using olive oil. Moreover, the infants of the control group were under massaging without oil same as the above-mentioned method. Researchers weighed babies daily during 10 days and recorded it at the checklist. Data from the study were reviewed and analyzed by descriptive statistics and repeated measure test using the statistical software SPSS/13. Results: This study showed that the neonatal weight gain in the infants with the oil massage was 21 g daily in average, whereas the increase in infant massage without oil was 7 g. This difference was statistically significant (P < 0.001). Conclusion: Considering the positive effect of infant massage on weight gain in premature infants with olive oil, it is recommended that nurses use oil in infant massage in the neonatal units. PMID:27397955

  20. Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state.

    PubMed

    Bendini, Alessandra; Valli, Enrico; Cerretani, Lorenzo; Chiavaro, Emma; Lercker, Giovanni

    2009-11-11

    In this study, mildly deodorized olive oil (DEO) and its admixtures with extra virgin olive oil (EVOO) have been analyzed after heating treatments by microwave and conventional oven. Different patterns in oxidative and hydrolytic degradation of lipids in genuine and sophisticated olive oils have been evaluated by chromatographic and spectroscopic methods and related to heating treatments. The experimental plan focused on the assessment of the (a) hydrolytic degree of the samples by the free acidity and the 1,2- and 1,3-diacylglycerols (DAG) determinations; (b) oxidative status of the samples by the assessment of the peroxide value (POV) and oxidized fatty acid (OFA), the specific absorption at 270 nm (k(270)), the accelerated aging test (OSI) and volatile compounds. In general, the thermal treatment by conventional oven led to a higher content of 1,3-DAG and secondary oxidation products than microwave heating. A duo-trio sensory test was also performed: tasters were not able to discriminate between EVOO and DEO heated by conventional oven whereas they were when oils were microwaved.

  1. Vermicomposting of a lignocellulosic waste from olive oil industry: a pilot scale study.

    PubMed

    Benítez, E; Sainz, H; Melgar, R; Nogales, R

    2002-04-01

    The vermicomposting with Eisenia andrei of dry olive cake, a lignocellulosic waste produced during the extraction of olive oil, either alone or mixed with municipal biosolids, was studied in a nine-month pilot scale experiment. Number and biomass of earthworms and enzyme activities were periodically monitored and relevant properties of the final products were determined. In the assayed substrates, the total biomass of earthworms increased at the end of the experimental period between 9 and 12-fold respectively in comparison with the earthworm biomass initially inoculated. The increase in hydrolytic enzymes and overall microbial activity during the vermicomposting process indicated the biodegradation of the olive cake and resulted in the disappearance of the initial phytotoxicity of the substrate. However, the recalcitrant lignocellulosic nature of the dry olive cake prevented suitable humification during the vermicomposting process. For this reason, in addition to organic amendments, other management procedures should be considered.

  2. Absolute method for the assay of oleuropein in olive oils by atmospheric pressure chemical ionization tandem mass spectrometry.

    PubMed

    De Nino, Antonio; Di Donna, Leonardo; Mazzotti, Fabio; Muzzalupo, Enzo; Perri, Enzo; Sindona, Giovanni; Tagarelli, Antonio

    2005-09-15

    Oleuropein (OLP, 1), the active ingredient present (i) in food integrators extracted from olive leaves, (ii) in table olives, and (iii) in extra virgin olive oils is a nutraceutical whose health benefits have been widely documented. A new analytical method for its assay, which is based on the utilization of atmospheric pressure chemical ionization tandem mass spectrometry and on the use of a synthetic labeled analogue, the 4-trideuteriocarboxyoleuropein (2), as an internal standard, is presented. The results obtained with extra virgin olive oils from different cultivars and different Italian regions are discussed.

  3. Water footprints of products of oil palm plantations and palm oil mills in Thailand.

    PubMed

    Suttayakul, Phetrada; H-Kittikun, Aran; Suksaroj, Chaisri; Mungkalasiri, Jitti; Wisansuwannakorn, Ruthairat; Musikavong, Charongpun

    2016-01-15

    The water footprint (WF) of fresh fruit bunches (FFBs) from oil palm plantations and crude palm oil (CPO) from palm oil mills in southern and eastern Thailand were determined over 25 years. Climatic conditions, soil characteristics, and the characteristics of oil palm growth were considered. The WF of FFBs was 1063 m(3)/ton (t) on average. Green, blue, and grey waters comprised of 68, 18, and 14% of total WF, respectively. The oil palm plantations in Thailand required smaller amounts of indirect blue water. The average WF for producing a ton of CPO of seven mills was 5083 m(3). Most of the waters used in the mills originated from indirect green, blue and grey waters from the plantations. The direct blue water used in the mills had less impact on the total WF, lower than 1% of the total WF. Average percentages of green, blue, and grey waters of 69, 16, and 15% of total WF were determined for the mills, respectively. The water deprivation of the FFBs and CPO ranged from 0.73-12.9 and 3.44-58.3 m(3)H2Oeq/t, respectively. In 2013, the CPO production in Thailand including green, blue, and grey waters from plantation and blue water from mills required 11,343 million m(3) water. If the oil palm variety Suratthani 7 is used in the plantation, it would increase the yield from 15.2 to 22.8 t FFBs/ha-year and decrease the WF to 888 m(3)/t FFBs. The average value of the oil extraction rate (OER) of mills was 18.1%. With an increase in the OER of 1%, a reduction of the WF of 250 m(3)/t CPO or 5.1% of total WF could be obtained.

  4. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.

    PubMed

    Baccouri, Olfa; Guerfel, Mokhtar; Baccouri, Bechir; Cerretani, Lorenzo; Bendini, Alessandra; Lercker, Giovanni; Zarrouk, Mokhtar; Daoud Ben Miled, Douja

    2008-08-15

    The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (i.e. fruit ripeness degree, water supply) and technological factors. This article reports the evaluation of the influence of the olive ripening stage on the quality indices, the major and the minor components and the oxidative stability of the two main monovarietal Tunisian cultivars (cvv. Chétoui and Chemlali) virgin olive oils. Moreover, the olives cv. Chétoui were tested in a rain-fed control and an irrigation regime. The oils sampled at five different ripeness stages were submitted to liquid chromatographic determination (HPLC-DAD/MSD) of their quali-quantitative phenolic and tocopherolic profiles. Moreover, the triacylglycerol and fatty acid compositions, and minor components such as squalene, pigments and their relation with the oil oxidative stability were evaluated. The tested oils showed very good correlation between the oxidative stability and the concentrations of total phenols, practically secoiridoids and α-tocopherol.

  5. Linking chemical parameters to sensory panel results through neural networks to distinguish olive oil quality.

    PubMed

    Cancilla, John C; Wang, Selina C; Díaz-Rodríguez, Pablo; Matute, Gemma; Cancilla, John D; Flynn, Dan; Torrecilla, José S

    2014-11-05

    A wide variety of olive oil samples from different origins and olive types has been chemically analyzed as well as evaluated by trained sensory panelists. Six chemical parameters have been obtained for each sample (free fatty acids, peroxide value, two UV absorption parameters (K232 and K268), 1,2-diacylglycerol content, and pyropheophytins) and linked to their quality using an artificial neural network-based model. Herein, the nonlinear algorithms were used to distinguish olive oil quality. Two different methods were defined to assess the statistical performance of the model (a K-fold cross-validation (K = 6) and three different blind tests), and both of them showed around a 95-96% correct classification rate. These results support that a relationship between the chemical and the sensory analyses exists and that the mathematical tool can potentially be implemented into a device that could be employed for various useful applications.

  6. Evolution of fatty alcohols in olive oils produced in Calabria (Southern Italy) during fruit ripening.

    PubMed

    Giuffrè, Angelo M

    2014-01-01

    A study was conducted on olive oils extracted from olives collected in South West Calabria (Southern Italy) over three harvest years 2010-2011-2012. Three autochthonous cultivars were considered: Cassanese, Ottobratica and Sinopolese and seven allochtonous cultivars: Coratina, Itrana, Leccino, Nocellara Messinese, Nociara, Pendolino and Picholine. Thin Layer Chromatography - Gas Chromatograph (TLC-GC) technique permitted the separation and analysis of the fatty alcohol compounds. A general decline in fatty alcohol content was found during the three months of sampling, most evident in hexacosanol. Pendolino showed the greatest decline. A less evident decrease was measured in the odd chained fatty alcohols, mainly in heptacosanol. Both harvest date and cultivar significantly influenced the fatty alcohol content. This is the first report about the fatty alcohol variation during ripening in olive oil produced in South West Calabria (Southern Italy).

  7. Olive oil DNA fingerprinting by multiplex SNP genotyping on fluorescent microspheres.

    PubMed

    Kalogianni, Despina P; Bazakos, Christos; Boutsika, Lemonia M; Targem, Mehdi Ben; Christopoulos, Theodore K; Kalaitzis, Panagiotis; Ioannou, Penelope C

    2015-04-01

    Olive oil cultivar verification is of primary importance for the competitiveness of the product and the protection of consumers and producers from fraudulence. Single-nucleotide polymorphisms (SNPs) have emerged as excellent DNA markers for authenticity testing. This paper reports the first multiplex SNP genotyping assay for olive oil cultivar identification that is performed on a suspension of fluorescence-encoded microspheres. Up to 100 sets of microspheres, with unique "fluorescence signatures", are available. Allele discrimination was accomplished by primer extension reaction. The reaction products were captured via hybridization on the microspheres and analyzed, within seconds, by a flow cytometer. The "fluorescence signature" of each microsphere is assigned to a specific allele, whereas the signal from a reporter fluorophore denotes the presence of the allele. As a model, a panel of three SNPs was chosen that enabled identification of five common Greek olive cultivars (Adramytini, Chondrolia Chalkidikis, Kalamon, Koroneiki, and Valanolia).

  8. Elimination of polyphenols toxicity from olive mill wastewater sludge by its co-composting with sesame bark.

    PubMed

    Hachicha, Salma; Cegarra, Juan; Sellami, Fatma; Hachicha, Ridha; Drira, Noureddine; Medhioub, Khaled; Ammar, Emna

    2009-01-30

    Olive mill wastes represent a significant environmental problem in Mediterranean areas where they are generated in huge quantities in a short period of time. Their high phenol, lipid and organic acid concentrations turn them into phytotoxic materials, but these wastes also contain valuable resources such as a large proportion of organic matter and a wide range of nutrients that could be recycled. Composting is one of the technologies used for the valorization of this effluent, producing a fertilizer useful for poor soils.The present work deals with the changes that occur in the content of phenolic compounds and the biotoxicity of the oxidized substrate which result from the composting of olive mill wastewater (OMW) sludge with sesame bark. The total organic matter decreased 52.72% while water-soluble phenol degradation decreased 72% after 7 months of processing. Gas chromatography coupled with mass spectroscopy was used to confirm the elimination of polyphenols during composting. Initially, the analysis showed three abundant polyphenolic compounds, one of which was identified as the 4-hydroxyphenyl-ethanol (tyrosol), a well-known antioxidant in OMW. After 7 months of composting, all of the phenolic compounds disappeared. The phytotoxic effects of OMW sludge, assessed by the plant index germination, increased during the composting to reach 80% after 210 days. This trend was confirmed by the correlation between physico-chemical and toxicity parameters. The results obtained confirmed the stability of the compost prepared from OMW sludge with sesame bark and indicated a gradual detoxification as the compost matured.

  9. Effect of olive mill waste addition on the properties of porous fired clay bricks using Taguchi method.

    PubMed

    Sutcu, Mucahit; Ozturk, Savas; Yalamac, Emre; Gencel, Osman

    2016-10-01

    Production of porous clay bricks lightened by adding olive mill waste as a pore making additive was investigated. Factors influencing the brick manufacturing process were analyzed by an experimental design, Taguchi method, to find out the most favorable conditions for the production of bricks. The optimum process conditions for brick preparation were investigated by studying the effects of mixture ratios (0, 5 and 10 wt%) and firing temperatures (850, 950 and 1050 °C) on the physical, thermal and mechanical properties of the bricks. Apparent density, bulk density, apparent porosity, water absorption, compressive strength, thermal conductivity, microstructure and crystalline phase formations of the fired brick samples were measured. It was found that the use of 10% waste addition reduced the bulk density of the samples up to 1.45 g/cm(3). As the porosities increased from 30.8 to 47.0%, the compressive strengths decreased from 36.9 to 10.26 MPa at firing temperature of 950 °C. The thermal conductivities of samples fired at the same temperature showed a decrease of 31% from 0.638 to 0.436 W/mK, which is hopeful for heat insulation in the buildings. Increasing of the firing temperature also affected their mechanical and physical properties. This study showed that the olive mill waste could be used as a pore maker in brick production.

  10. Desulfovibrio marrakechensis sp. nov., a 1,4-tyrosol-oxidizing, sulfate-reducing bacterium isolated from olive mill wastewater.

    PubMed

    Chamkh, Fatima; Spröer, Cathrin; Lemos, Paulo Costa; Besson, Stephane; El Asli, Abdel-Ghani; Bennisse, Rhizlane; Labat, Marc; Reis, Maria; Qatibi, Abdel-Illah

    2009-05-01

    A novel mesophilic sulfate-reducing bacterium, EMSSDQ(4)(T), was isolated from olive mill wastewater in the semi-arid region of Morocco (Marrakech). Cells were Gram-negative, catalase-positive, straight rods that were non-motile and non-spore-forming and contained cytochrome c(3) and desulfoviridin. The DNA G+C content was 65.1 mol%. Phylogenetic analysis based on 16S rRNA gene sequences revealed that the isolate was a member of the genus Desulfovibrio with Desulfovibrio carbinoliphilus D41(T), Desulfovibrio alcoholivorans SPSN(T), Desulfovibrio fructosivorans JJ(T) and Desulfovibrio carbinolicus EDK82(T) as the most closely related strains with validly published names. In addition to the classical substrates used by Desulfovibrio species, the isolate oxidized 1,4-tyrosol, one of the most abundant phenolic compounds occurring in olive mill wastewater, to 4-hydroxyphenylacetate without ring cleavage. D. alcoholivorans SPSN(T) was also found to carry out this reaction. Under air, strain EMSSDQ(4)(T) exhibited limited growth on lactate and yeast extract in the absence of sulfate. On the basis of genotypic and phenotypic characteristics, it is proposed that the isolate represents a novel species, Desulfovibrio marrakechensis sp. nov. The type strain is EMSSDQ(4)(T) (=DSM 19337(T) =ATCC BAA-1562(T)).

  11. Development of a phenol-enriched olive oil with both its own phenolic compounds and complementary phenols from thyme.

    PubMed

    Rubió, Laura; Motilva, Maria-José; Macià, Alba; Ramo, Tomás; Romero, Maria-Paz

    2012-03-28

    Besides affecting the oil's sensorial characteristics, the presence of herbs and spices has an impact on the nutritional value of the flavored oils. The aim of the study was to develop a new product based on the phenol-enrichment of a virgin olive oil with both its own phenolic compounds (secoiridoid derivatives) plus additional complementary phenols from thyme (flavonoids). We studied the effect of the addition of phenolic extracts (olive cake and thyme) on phenolic composition, oxidative stability, antioxidant activity, and bitter sensory attribute of olive oils. Results showed that flavonoids from thyme appeared to have higher transference ratios (average 89.7%) from the phenolic extract to oil, whereas secoiridoids from olive presented lower transference ratios (average 35.3%). The bitter sensory attribute of the phenol-enriched oils diminished with an increase of the concentration of phenols from thyme, which might denote an improvement in the consumer acceptance.

  12. Protective effect of topically applied olive oil against photocarcinogenesis following UVB exposure of mice.

    PubMed

    Budiyanto, A; Ahmed, N U; Wu, A; Bito, T; Nikaido, O; Osawa, T; Ueda, M; Ichihashi, M

    2000-11-01

    Reactive oxygen species have been shown to play a role in ultraviolet light (UV)-induced skin carcinogenesis. Vitamin E and green tea polyphenols reduce experimental skin cancers in mice mainly because of their antioxidant properties. Since olive oil has also been reported to be a potent antioxidant, we examined its effect on UVB-induced skin carcinogenesis in hairless mice. Extra-virgin olive oil was applied topically before or after repeated exposure of mice to UVB. The onset of UVB-induced skin tumors was delayed in mice painted with olive oil compared with UVB control mice. However, with increasing numbers of UVB exposures, differences in the mean number of tumors between UVB control mice and mice pretreated with olive oil before UVB exposure (pre-UVB group) were lost. In contrast, mice that received olive oil after UVB exposure (post-UVB group) showed significantly lower numbers of tumors per mouse than those in the UVB control group throughout the experimental period. The mean number of tumors per mouse in the UVB control, pre-UVB and post-UVB groups was 7.33, 6.69 and 2.64, respectively, in the first experiment, and 8.53, 9.53 and 3.36 in the second experiment. Camellia oil was also applied, using the same experimental protocol, but did not have a suppressive effect. Immunohistochemical analysis of DNA damage in the form of cyclobutane pyrimidine dimers (CPD), (6-4) photoproducts and 8-hydroxy-2'-deoxyguanosine (8-OHdG) in samples taken 30 min after a single exposure of UVB showed no significant difference between UVB-irradiated control mice and the pre-UVB group. In the post-UVB group, there were lower levels of 8-OHdG in epidermal nuclei, but the formation of CPD and (6-4) photoproducts did not differ. Exposure of olive oil to UVB before application abrogated the protective effect on 8-OHdG formation. These results indicate that olive oil topically applied after UVB exposure can effectively reduce UVB-induced murine skin tumors, possibly via its

  13. Recovery of antioxidants from olive mill wastewaters: a viable solution that promotes their overall sustainable management.

    PubMed

    Kalogerakis, Nicolas; Politi, Maria; Foteinis, Spyros; Chatzisymeon, Efthalia; Mantzavinos, Dionissios

    2013-10-15

    Olive mill wastewaters (OMW) are rich in water-soluble polyphenolic compounds that show remarkable antioxidant properties. In this work, the recovery yield of compounds, such as hydroxytyrosol and tyrosol, as well as total phenols (TPh) from real OMW was investigated. Antioxidants were recovered by means of liquid-liquid solvent extraction. For this purpose, a laboratory-scale pilot unit was established and the effect of various organic solvents, namely ethyl acetate, diethyl ether and a mixture of chloroform/isopropyl alcohol, on process efficiency was investigated. It was found that the performance of the three extraction systems decreased in the order: ethyl acetate > chloroform/isopropanol > diethyl ether, in terms of their antioxidant recovery yield. It was estimated that treatment of 1 m(3) OMW with ethyl acetate could provide 0.247 kg hydroxytyrosol, 0.062 kg tyrosol and 3.44 kg of TPh. Furthermore, the environmental footprint of the whole liquid-liquid extraction system was estimated by means of the life cycle assessment (LCA) methodology to provide the best available and most sustainable extraction technique. From an environmental perspective, it was found that ethyl acetate and diethyl ether had similar environmental impacts. Specifically, for the production of 1 g hydroxytyrosol, tyrosol or TPh, 13.3, 53.1 or 0.949 kg CO2 equivalent would be released to the atmosphere, respectively. On the other hand, the chloroform/isopropyl alcohol mixture had detrimental effects onto ecosystems, human health and fossil fuels resources. In total, ethyl acetate yields low environmental impacts and high antioxidant recovery yield and thus it can be considered as the best solution, both from the environmental and technical point of view. Three alternative scenarios to improve the recovery performance and boost the sustainability of the ethyl acetate extraction system were also investigated and their total environmental impacts were estimated. It was found that

  14. Enhanced adsorption of phenolic compounds, commonly encountered in olive mill wastewaters, on olive husk derived activated carbons.

    PubMed

    Michailof, Chrysoula; Stavropoulos, George G; Panayiotou, Costas

    2008-09-01

    Olive husk was used for the preparation of activated carbon by chemical activation with KOH. The effects of carbonization and activation time on carbon properties were evaluated. The surface area of the produced carbons was measured by means of N(2) adsorption at 77K. The carbons with the highest surface area were further characterized by means of elemental analysis, particle size measurement, Boehm titration, zeta potential measurement, and temperature programmed desorption (TPD). Subsequently they were used for adsorption of a mixture of polyphenols consisting of caffeic acid, vanillin, vanillic acid, pi-hydroxybenzoic acid and gallic acid at two temperatures, and their adsorptive capacity was compared to a commercial carbon Acticarbon CX and found to be higher enough. The role of the porosity and surface groups are discussed in relation to the adsorption forces and the properties of the adsorbed substances. A thermodynamic interpretation of the results is also attempted.

  15. Quantification of blending of olive oils and edible vegetable oils by triacylglycerol fingerprint gas chromatography and chemometric tools.

    PubMed

    Ruiz-Samblás, Cristina; Marini, Federico; Cuadros-Rodríguez, Luis; González-Casado, Antonio

    2012-12-01

    A reliable procedure for the identification and quantification of the adulteration of olive oils in terms of blending with other vegetable oils (sunflower, corn, seeds, sesame and soya) has been developed. From the analytical viewpoint, the whole procedure relies only on the results of the determination of the triacylglycerol profile of the oils by high temperature gas chromatography-mass spectrometry. The chromatographic profiles were pre-treated (baseline correction, peak alignment using iCoshift algorithm and mean centering) before building the models. At first, a class-modeling approach, Soft Independent Modeling of Class Analogy (SIMCA) was used to identify the vegetable oil used blending. Successively, a separate calibration model for each kind of blending was built using Partial Least Square (PLS). The correlation coefficients of actual versus predicted concentrations resulting from multivariate calibration models were between 0.95 and 0.99. In addition, Genetic algorithms (GA-PLS), were used, as variable selection method, to improve the models which yielded R(2) values higher than 0.90 for calibration set. This model had a better predictive ability than the PLS without feature selection. The results obtained showed the potential of this method and allowed quantification of blends of olive oil in the vegetable oils tested containing at least 10% of olive oil.

  16. Olive oil polyphenols enhance the expression of cholesterol efflux related genes in vivo in humans. A randomized controlled trial.

    PubMed

    Farràs, Marta; Valls, Rosa M; Fernández-Castillejo, Sara; Giralt, Montserrat; Solà, Rosa; Subirana, Isaac; Motilva, María-José; Konstantinidou, Valentini; Covas, María-Isabel; Fitó, Montserrat

    2013-07-01

    Both oleic acid and polyphenols have been shown to increase high-density lipoprotein (HDL) cholesterol and to protect HDL from oxidation, a phenomenon associated with a low cholesterol efflux from cells. Our goal was to determine whether polyphenols from olive oil could exert an in vivo nutrigenomic effect on genes related to cholesterol efflux in humans. In a randomized, controlled, cross-over trial, 13 pre/hypertensive patients were assigned 30 ml of two similar olive oils with high (961 mg/kg) and moderate (289 mg/kg) polyphenol content. We found an increase in ATP binding cassette transporter-A1, scavenger receptor class B type 1, peroxisome proliferator-activated receptor (PPAR)BP, PPARα, PPARγ, PPARδ and CD36 gene expression in white blood cells at postprandial after high polyphenol olive oil when compared with moderate polyphenol olive oil intervention (P<.017), with COX-1 reaching borderline significance (P=.024). Linear regression analyses showed that changes in gene expression were related to a decrease in oxidized low-density lipoproteins and with an increase in oxygen radical absorbance capacity and olive oil polyphenols (P<.05). Our results indicate a significant role of olive oil polyphenols in the up-regulation of genes involved in the cholesterol efflux from cells to HDL in vivo in humans. These results are in agreement with previous ones concerning the fact that benefits associated with polyphenol-rich olive oil consumption on cardiovascular risk could be mediated through an in vivo nutrigenomic effect in humans.

  17. Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression.

    PubMed

    Borràs, Eva; Ferré, Joan; Boqué, Ricard; Mestres, Montserrat; Aceña, Laura; Calvo, Angels; Busto, Olga

    2016-08-01

    Headspace-Mass Spectrometry (HS-MS), Fourier Transform Mid-Infrared spectroscopy (FT-MIR) and UV-Visible spectrophotometry (UV-vis) instrumental responses have been combined to predict virgin olive oil sensory descriptors. 343 olive oil samples analyzed during four consecutive harvests (2010-2014) were used to build multivariate calibration models using partial least squares (PLS) regression. The reference values of the sensory attributes were provided by expert assessors from an official taste panel. The instrumental data were modeled individually and also using data fusion approaches. The use of fused data with both low- and mid-level of abstraction improved PLS predictions for all the olive oil descriptors. The best PLS models were obtained for two positive attributes (fruity and bitter) and two defective descriptors (fusty and musty), all of them using data fusion of MS and MIR spectral fingerprints. Although good predictions were not obtained for some sensory descriptors, the results are encouraging, specially considering that the legal categorization of virgin olive oils only requires the determination of fruity and defective descriptors.

  18. Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin.

    PubMed

    Temime, Sonia Ben; Manai, Hedia; Methenni, Kaouther; Baccouri, Bechir; Abaza, Leila; Daoud, Douja; Casas, Jacinto Sánchez; Bueno, Emilio Osorio; Zarrouk, Mokhtar

    2008-09-15

    The sterol profile of Tunisian virgin olive oils produced from Chétoui cultivar, the second main variety cultivated in the north of the country, grown under different environmental conditions, was established by gas chromatography using a flame ionisation detector. More than ten compounds were identified and characterised. As expected for virgin olive oil, the main sterols found in all Chétoui olive oils were β-sitosterol, Δ5-avenasterol, campesterol and stigmasterol. Cholesterol, 24-methylenecholesterol, clerosterol, campestanol, sitostanol, Δ7-stigmastenol, Δ5,24-stigmastadienol, and Δ7-avenasterol were also found in all samples, but in lower amounts. Most of these compounds are significantly affected by the geographical origin. The majority of the Chétoui virgin olive oils analysed respected EC Regulation No. 2568, and in all cases total sterol amounts were higher than the minimum limit set by legislation, ranging from 1017 to 1522mg/kg. Two triterpenic dialcohols (erythrodiol and uvaol), were also detected besides the sterolic components. Their content was below the upper legal limit of 4% in all analysed samples, with a range from 1.2% to 3.2%. These results suggest that, besides the genetic factor, environmental conditions influence the sterolic fraction.

  19. Cytostatic activity of some compounds from the unsaponifiable fraction obtained from virgin olive oil.

    PubMed

    Saenz, M T; Garcia, M D; Ahumada, M C; Ruiz, V

    1998-06-30

    Oleuropein, tyrosol, squalene and the fraction of sterols and triterpenoid dialcohols from the unsaponifiable fraction obtained from virgin olive oil have been tested for possible cytostatic activity against McCoy cells, using 6-mercaptopurine as a positive control. The samples of sterols and triterpenic dialcohols showed a strong activity.

  20. Membrane composition and dynamics: a target of bioactive virgin olive oil constituents.

    PubMed

    Lopez, Sergio; Bermudez, Beatriz; Montserrat-de la Paz, Sergio; Jaramillo, Sara; Varela, Lourdes M; Ortega-Gomez, Almudena; Abia, Rocio; Muriana, Francisco J G

    2014-06-01

    The endogenous synthesis of lipids, which requires suitable dietary raw materials, is critical for the formation of membrane bilayers. In eukaryotic cells, phospholipids are the predominant membrane lipids and consist of hydrophobic acyl chains attached to a hydrophilic head group. The relative balance between saturated, monounsaturated, and polyunsaturated acyl chains is required for the organization and normal function of membranes. Virgin olive oil is the richest natural dietary source of the monounsaturated lipid oleic acid and is one of the key components of the healthy Mediterranean diet. Virgin olive oil also contains a unique constellation of many other lipophilic and amphipathic constituents whose health benefits are still being discovered. The focus of this review is the latest evidence regarding the impact of oleic acid and the minor constituents of virgin olive oil on the arrangement and behavior of lipid bilayers. We highlight the relevance of these interactions to the potential use of virgin olive oil in preserving the functional properties of membranes to maintain health and in modulating membrane functions that can be altered in several pathologies. This article is part of a Special Issue entitled: Membrane Structure and Function: Relevance in the Cell's Physiology, Pathology and Therapy.

  1. Unmasking of Olive Oil Adulteration Via a Multi-Sensor Platform.

    PubMed

    Santonico, Marco; Grasso, Simone; Genova, Francesco; Zompanti, Alessandro; Parente, Francesca Romana; Pennazza, Giorgio

    2015-08-31

    Methods for the chemical and sensorial evaluation of olive oil are frequently changed and tuned to oppose the increasingly sophisticated frauds. Although a plethora of promising alternatives has been developed, chromatographic techniques remain the more reliable yet, even at the expense of their related execution time and costs. In perspective of a continuous increment in the number of the analyses as a result of the global market, more rapid and effective methods to guarantee the safety of the olive oil trade are required. In this study, a novel artificial sensorial system, based on gas and liquid analysis, has been employed to deal with olive oil genuineness and authenticity issues. Despite these sensors having been widely used in the field of food science, the innovative electronic interface of the device is able to provide a higher reproducibility and sensitivity of the analysis. The multi-parametric platform demonstrated the capability to evaluate the organoleptic properties of extra-virgin olive oils as well as to highlight the presence of adulterants at blending concentrations usually not detectable through other methods.

  2. Virgin olive oil blended polyurethane micro/nanofibers ornamented with copper oxide nanocrystals for biomedical applications.

    PubMed

    Amna, Touseef; Hassan, M Shamshi; Yang, Jieun; Khil, Myung-Seob; Song, Ki-Duk; Oh, Jae-Don; Hwang, Inho

    2014-01-01

    Recently, substantial interest has been generated in using electrospun biomimetic nanofibers of hybrids, particularly organic/inorganic, to engineer different tissues. The present work, for the first time, introduced a unique natural and synthetic hybrid micronanofiber wound dressing, composed of virgin olive oil/copper oxide nanocrystals and polyurethane (PU), developed via facile electrospinning. The as-spun organic/inorganic hybrid micronanofibers were characterized by scanning electron microscopy (SEM), energy dispersive X-ray analysis, X-ray diffraction, electron probe microanalysis, and transmission electron microscopy. The interaction of cells with scaffold was studied by culturing NIH 3T3 fibroblasts on an as-spun hybrid micronanofibrous mat, and viability, proliferation, and growth were assessed. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay results and SEM observation showed that the hybrid micronanofibrous scaffold was noncytotoxic to fibroblast cell culture and was found to benefit cell attachment and proliferation. Hence our results suggest the potential utilization of as-spun micronanoscaffolds for tissue engineering. Copper oxide-olive oil/PU wound dressing may exert its positive beneficial effects at every stage during wound-healing progression, and these micronanofibers may serve diverse biomedical applications, such as tissue regeneration, damaged skin treatment, wound healing applications, etc. Conclusively, the fabricated olive oil-copper oxide/PU micronanofibers combine the benefits of virgin olive oil and copper oxide, and therefore hold great promise for biomedical applications in the near future.

  3. Nutraceutical properties of extra-virgin olive oil: a natural remedy for age-related disease?

    PubMed

    Virruso, Claudia; Accardi, Giulia; Colonna-Romano, Giuseppina; Candore, Giuseppina; Vasto, Sonya; Caruso, Calogero

    2014-04-01

    The health benefits of the Mediterranean diet can be largely ascribed to the nutraceutical properties of extra-virgin olive oil (EVOO). Mono-unsaturated fatty acids and various phenolic compounds, such as oleocanthal, oleuropein, hydroxytyrosol, and tyrosol, are the main nutraceutical substances of EVOO. These substances have been suggested to have the ability to modulate aging-associated processes. In experimental models, it has been shown that EVOO with high concentrations of polyphenols has anti-inflammatory and anti-oxidant properties. Indeed, it was observed that hydroxytyrosol and oleocanthal inhibit the cyclooxygenases (COX-1 and -2) responsible for prostaglandin production; oleuropein is a radical scavenger that blocks the oxidation of low-density lipoproteins. Due to the relevance of olive oil in the economy of Sicily, our group has been funded to assess the nutraceutical properties of different kinds of olive oil. Indeed, the aim of the study is to evaluate effects of EVOOs, with low and high polyphenols content, on immuno-inflammatory and oxidative stress responses in young and old people. A further objective of our group is to evaluate effects of EVOO, with low and high polyphenol content, on the expression of genes encoding proteins that take part in the insulin/insulin-like growth factor-1 signaling pathway involved in longevity. The results of the study will be useful for producing olive oil enriched in nutraceutical properties that may be likely helpful in the prevention of age-related diseases.

  4. Extra virgin olive oil bitterness evaluation by sensory and chemical analyses.

    PubMed

    Favati, Fabio; Condelli, Nicola; Galgano, Fernanda; Caruso, Marisa Carmela

    2013-08-15

    An experimental investigation was performed on blend extra virgin olive oils (EVOOs) from different cultivars and EVOO from different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola) with the aim to evaluate the possibility of estimating the perceived bitterness intensity by using chemical indices, such as the total phenol content and the compounds responsible for oil bitterness measured spectrophotometrically at 225 nm (K225 value), as bitterness predictors in different EVOO. Therefore, a bitterness predictive model, based on the relationship between the perceived bitterness intensity of the selected stimuli and the chosen chemicals parameters has been built and validated. The results indicated that the oil bitterness intensity could be satisfactorily predicted by using the K225 values of oil samples.

  5. Effects of dietary supplementation with ghee, hydrogenated oil, or olive oil on lipid profile and fatty streak formation in rabbits

    PubMed Central

    Hosseini, Mohsen; Asgary, Sedigheh

    2012-01-01

    BACKGROUND Coronary heart disease is the leading cause of mortality worldwide. A high-fat diet, rich in saturated fatty acids and low in polyunsaturated fatty acids, is said to be an important cause of atherosclerosis and cardiovascular diseases. METHODS In this experimental study, 40 male rabbits were randomly assigned to eight groups of five to receive normal diet, hypercholesterolemic diet, normal diet plus ghee, normal diet plus olive oil, normal diet plus hydrogenated oil, hypercholesterolemic diet plus ghee, hypercholesterolemic diet plus olive oil, and hypercholesterolemic diet plus hydrogenated oil. They received rabbit chow for a period of 12 weeks. At the start and end of the study, fasting blood samples were taken from all animals to measure biochemical factors including total cholesterol (TC), low-density lipoprotein (LDL), high-density lipoprotein (HDL), triglyceride (TG), fasting blood sugar (FBS), and C-reactive protein (CRP). Moreover, aorta, left and right coronary arteries were dissected at the end of the study to investigate fatty streak formation (FSF). Data was analyzed in SPSS at a significance level of 0.05. RESULTS In rabbits under normal diet, ghee significantly increased TC, LDL, and HDL compared to the beginning (P < 0.01) and also to the other two types of fat (P < 0.05). Moreover, normal diet plus olive oil significantly enhanced FSF in left coronary arteries and aorta compared to normal diet plus ghee. In groups receiving hypercholesterolemic diets, ghee significantly increased HDL and CRP (P < 0.05) and significantly decreased FBS (P < 0.01). The hypecholesterolemic diet plus olive oil significantly increased HDL (P < 0.01). Supplementation of hypecholesterolemic diet with ghee significantly increased HDL and FBS in comparison with hydrogenated oil. Significant increase of FBS was also detected with the use of ghee compared to olive oil. Ghee also significantly reduced FSF in left and right coronary arteries compared to olive oil. FSF

  6. Mixed matrix membrane application for olive oil wastewater treatment: process optimization based on Taguchi design method.

    PubMed

    Zirehpour, Alireza; Rahimpour, Ahmad; Jahanshahi, Mohsen; Peyravi, Majid

    2014-01-01

    Olive oil mill wastewater (OMW) is a concentrated effluent with a high organic load. It has high levels of organic chemical oxygen demand (COD) and phenolic compounds. This study presents a unique process to treat OMW. The process uses ultrafiltration (UF) membranes modified by a functionalized multi wall carbon nano-tube (F-MWCNT). The modified tube has an inner diameter of 15-30 nm and is added to the OMW treatment process to improve performance of the membrane. Tests were done to evaluate the following operating parameters of the UF system; pressure, pH and temperature; also evaluated parameters of permeate flux, flux decline, COD removal and total phenol rejection. The Taguchi robust design method was applied for an optimization evaluation of the experiments. Variance (ANOVA) analysis was used to determine the most significant parameters affecting permeate flux, flux decline, COD removal and total phenols rejection. Results demonstrated coagulation and pH as the most important factors affecting permeate flux of the UF. Moreover, pH and F-MWCNT UF had significant positive effects on flux decline, COD removal and total phenols rejection. Based on the optimum conditions determined by the Taguchi method, evaluations for permeate flux tests; flux decline, COD removal and total phenols rejection were about 21.2 (kg/m(2) h), 12.6%, 72.6% and 89.5%, respectively. These results were in good agreement with those predicted by the Taguchi method (i.e.; 22.8 (kg/m(2) h), 11.9%, 75.8 and 94.7%, respectively). Mechanical performance of the membrane and its application for high organic wastewater treatment were determined as strong.

  7. 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.

  8. Remediation of oil-contaminated sand by coal agglomeration using ball milling.

    PubMed

    Shin, Yu-Jen; Shen, Yun-Hwei

    2011-10-01

    The mechanical shear force provided by a less energy intensive device (usually operating at 20-200 rpm), a ball mill, was used toperform coal agglomeration and its effects on remediation of a model fuel oil-contaminated sand were evaluated. Important process parameters such as the amount of coal added, milling time, milling speed and the size of milling elements are discussed. The results suggested that highly hydrophobic oil-coal agglomerates, formed by adding suitable amounts of coal into the oil-contaminated sand, could be mechanically liberated from cleaned sand during ball milling and recovered as a surface coating on the steel balls. Over 90% removal of oil from oil-contaminated sand was achieved with 6 wt% of coal addition and an optimum ball milling time of 20 min and speed of 200 rpm. This novel process has considerable potential for cleaning oil-contaminated sands.

  9. Effect of storage on refined olive oil composition: stabilization by addition of chlorophyll pigments and squalene.

    PubMed

    Rigane, Ghayth; Bouaziz, Mohamed; Sayadi, Sami; Salem, Ridha Ben

    2013-01-01

    Refined olive oil has been analyzed in order to evaluate the influence of storage time on their quality after enrichment with chlorophyll pigments and squalene. At the end of the storage, chlorophyll pigments decomposed for more than 90%, while, carotene pigment loss was lower showing up to 75% in all oil samples stored at 20°C and 50°C. The reduction of total phenolic compounds exhibited similar degradation profiles, reducing by 81% for enriched refined olive oil stored at 20°C and 50°C after six months. For all studied samples, squalene content decreased significantly (p< 0.05) only after four months of storage. Oils with added pure squalene had the lower peroxide values (52 meq O2 · kg(-1)) at the end of storage at 20°C. After six months of storage the oxidative stability increased to 1 h 28 min and 2 h 06 min for refined olive oil stored at 20°C enriched with chlorophyll + squalene and only by squalene, respectively. Therefore, squalene supplemented with 800 mg · kg(-1) exhibited favorable antioxidant effects and is preferable for effectively avoiding oxidation. This study could provide useful information for industry to produce high-stability vegetable oil.

  10. Near-infrared spectroscopy for detection of hailstorm damage on olive fruit

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A rapid, robust, unbiased and inexpensive discriminant method capable of classifying olive fruit (Olea europaea L.) on the basis of the presence of hailstorm damage is economically important to the olive oil milling industry. Thus, in the present study, the feasibility of Near-Infrared (NIR) spectro...

  11. The effect of environmental factors on stable isotopic composition of n-alkanes in Mediterranean olive oils

    NASA Astrophysics Data System (ADS)

    Pedentchouk, Nikolai; Mihailova, Alina; Abbado, Dimitri

    2014-05-01

    Traceability of the geographic origin of olive oils is an important issue from both commercial and health perspectives. This study evaluates the impact of environmental factors on stable C and H isotope compositions of n-alkanes in extra virgin olive oils from Croatia, France, Greece, Italy, Morocco, Portugal, Slovenia, and Spain. The data are used to investigate the applicability of stable isotope methodology for olive oil regional classification in the Mediterranean region. Analysis of stable C isotope composition of n-C29 alkane showed that extra virgin olive oils from Portugal and Spain have the most positive n-C29 alkane delta13C values. Conversely, olive oils from Slovenia, northern and central Italy are characterized by the most negative values. Overall, the n-C29 alkane delta13C values show a positive correlation with the mean air temperature during August-December and a negative correlation with the mean relative humidity during these months. Analysis of stable H isotope composition of n-C29 alkane revealed that the deltaD values are the most positive in olive oils from Greece and Morocco and the most negative in oils from northern Italy. The deltaD values of oils show significant correlation with all the analyses geographical parameters: the mean air temperature and relative humidity during August-December, the total amount of rainfall (the same months) and the annual deltaD values of precipitation. As predictor variables in the Categorical Data Analysis, the n-C29 alkane deltaD values show the most significant discriminative power, followed by the n-C29 alkane delta13C values. Overall, 93.4% of olive oil samples have been classified correctly into one of the production regions. Our findings suggest that an integrated analysis of C and H isotope compositions of n-alkanes extracted from extra virgin olive oil could become a useful tool for geographical provenancing of this highly popular food commodity.

  12. Influence of harvest method and period on olive oil composition: an NMR and statistical study.

    PubMed

    D'Imperio, Marco; Gobbino, Marco; Picanza, Antonio; Costanzo, Simona; Della Corte, Anna; Mannina, Luisa

    2010-10-27

    The influence of harvest period and harvest method on olive oil composition was investigated by nuclear magnetic resonance (NMR) spectroscopy and by some quality parameters such as free acidity, peroxide value, and UV spectrophotometric indices. This work focuses on two secondary factors (harvest period and harvest method) and investigated their interactions with primary (genetic and pedoclimatic) and secondary (agronomic practices and technological procedures) factors. To avoid misinterpretation, the general linear model analysis (GLM) was used to adjust the result obtained from the analysis of variance (ANOVA). In this way, the effect of the factor of interest was corrected for the effects of the other factors that might influence the variable under investigation. The weight of each factor was evaluated by the variance component analysis (VCA). Finally, multivariate statistical analyses, namely, principal component analysis (PCA) and linear discriminant analysis (LDA), were applied. Samples were grouped according to the harvest period and harvest method. Volatile compounds, that is, hexanal and trans-2-hexenal, as well as the sn-1,3-diglycerides and squalene, significantly decreased during the ripening. The relative value of the ΔK parameter and the hexanal amount were higher in the olive oils obtained from olives harvested by one type of hand-held machine (shaker), whereas the unsaturated fatty chains in the olive oils were higher when another type (comb) was used.

  13. Virgin olive oil blended polyurethane micro/nanofibers ornamented with copper oxide nanocrystals for biomedical applications

    PubMed Central

    Amna, Touseef; Hassan, M Shamshi; Yang, Jieun; Khil, Myung-Seob; Song, Ki-Duk; Oh, Jae-Don; Hwang, Inho

    2014-01-01

    Recently, substantial interest has been generated in using electrospun biomimetic nanofibers of hybrids, particularly organic/inorganic, to engineer different tissues. The present work, for the first time, introduced a unique natural and synthetic hybrid micronanofiber wound dressing, composed of virgin olive oil/copper oxide nanocrystals and polyurethane (PU), developed via facile electrospinning. The as-spun organic/inorganic hybrid micronanofibers were characterized by scanning electron microscopy (SEM), energy dispersive X-ray analysis, X-ray diffraction, electron probe microanalysis, and transmission electron microscopy. The interaction of cells with scaffold was studied by culturing NIH 3T3 fibroblasts on an as-spun hybrid micronanofibrous mat, and viability, proliferation, and growth were assessed. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay results and SEM observation showed that the hybrid micronanofibrous scaffold was noncytotoxic to fibroblast cell culture and was found to benefit cell attachment and proliferation. Hence our results suggest the potential utilization of as-spun micronanoscaffolds for tissue engineering. Copper oxide–olive oil/PU wound dressing may exert its positive beneficial effects at every stage during wound-healing progression, and these micronanofibers may serve diverse biomedical applications, such as tissue regeneration, damaged skin treatment, wound healing applications, etc. Conclusively, the fabricated olive oil–copper oxide/PU micronanofibers combine the benefits of virgin olive oil and copper oxide, and therefore hold great promise for biomedical applications in the near future. PMID:24611006

  14. Combustion Analysis of Different Olive Residues

    PubMed Central

    Miranda, Teresa; Esteban, Alberto; Rojas, Sebastián; Montero, Irene; Ruiz, Antonio

    2008-01-01

    The Thermogravimetric Analysis (TGA) techniques and concretely the study of the burning profile provide information that can be used to estimate the behaviour of the combustion of carbonous materials. Commonly, these techniques have been used for the study of carbons, but are also interesting for the analysis of biomass wastes, due to the different species present on the wastes affect directly to its thermal properties. In this work, techniques of thermal analysis have been applied to compare the behaviour of different wastes coming from olive oil mills. From these results, it is remarkable that the Concentrated Olive Mill Waste Water (COMWW) presents more unfavourable conditions for its combustion. PMID:19325766

  15. Relation of acidity and sensory quality with sterol content of olive oil from stored fruit.

    PubMed

    Gutiérrez, F; Varona, I; Albi, M A

    2000-04-01

    Composition of the sterol fraction, fatty acid, acidity, and the sensorial evaluation of virgin olive oils were studied in two eastern Spanish varieties grown and processed under the same conditions. Fruits were stored at 5 degrees C and ambient temperature for different times. During fruit storage, there was no significant variation (P = 0.05) in fatty acid composition. However, the sterol composition of the oil varied markedly (in particular, there was an increase in stigmasterol), acidity increased, and there was a very significant decrease in sensorial quality. The stigmasterol content presented a high correlation with the acidity and sensory evaluation (P < 10(-)(6)). The total sterol content increased gradually with olive storage time. Oils with stigmasterol greater than campesterol are graded to a low level (lampant). It is of interest that sensorial quality is revealed by stigmasterol content, a fact unknown until now.

  16. Characterization of volatiles in virgin olive oil produced in the Tunisian area of Tataouine.

    PubMed

    Oueslati, Imen; Haddada, Faouzia M; Manaï, Hédia; Zarrouk, Wissem; Taamalli, Wael; Fernandez, Xavier; Lizzani-Cuvelier, Louisette; Zarrouk, Mokhtar

    2008-09-10

    The Tataouine province in southern Tunisia is well known for its severe pedoclimatic conditions. Using solid phase microextraction (SPME) and gas chromatography (GC), coupled to flame ionization and mass spectrometer detectors, we characterized virgin olive oils from Chemlali Tataouine, Fakhari Douirat, Zarrazi Douirat, and Dhokar Douirat varieties, which grow in the harsh arid region of Tataouine. Significant differences in the proportions of volatile constituents from oils of different varieties were detected. The results showed that lipoxygenase products were generally the major metabolites of the volatile fraction, and (E)-Hex-2-enal was the principal compound characterizing the olive oil headspace for most samples, though the absolute levels varied greatly, never exceeding 76.45 and 32.16%, respectively. The C5 compounds were unusually abundant, comprising 42.97% of the total lipoxygenase products and a remarkably high level of penten dimers. Each autochthonous variety could thus be differentiated according to the percentage of each metabolite.

  17. 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".

  18. The role of virgin olive oil components in the modulation of endothelial function.

    PubMed

    Perona, Javier S; Cabello-Moruno, Rosana; Ruiz-Gutierrez, Valentina

    2006-07-01

    The endothelium is involved in many of the processes related to the development of atherosclerosis, which is considered an inflammatory disease. Actually, traditional risk factors for atherosclerosis predispose to endothelial dysfunction, which is manifested as an increase in the expression of specific cytokines and adhesion molecules. There are firm evidence supporting the beneficial effects of olive oil, the most genuine component of the Mediterranean diet. Although the effects of olive oil and other oleic acid-rich dietary oils on atherosclerosis and plasma lipids are well known, the roles of minor components have been less investigated. Minor components constitute only 1-2% of virgin olive oil (VOO) and are composed of hydrocarbons, polyphenols, tocopherols, sterols, triterpenoids and other components usually found in traces. Despite their low concentration, non-fatty acid constituents may be of importance because studies comparing monounsaturated dietary oils have reported different effects on cardiovascular disease. Most of these compounds have demonstrated antioxidant, anti-inflammatory and hypolipidemic properties. In this review, we summarize current knowledge on the effects of these compounds contained in VOO on vascular dysfunction and the mechanisms by which they modulate endothelial activity. Such mechanisms involve the release of nitric oxide, eicosanoids (prostaglandins and leukotrienes) and adhesion molecules, in most cases by activation of nuclear factor kappaB by reactive oxygen species.

  19. Characterization of Olive Oil by Ultrasonic and Physico-chemical Methods

    NASA Astrophysics Data System (ADS)

    Alouache, B.; Khechena, F. K.; Lecheb, F.; Boutkedjirt, T.

    Olive oil excels by its nutritional and medicinal benefits. It can be consumed without any treatment. However, its quality can be altered by inadequate storage conditions or if it is mixed with other kinds of oils. The objective of this work is to demonstrate the ability of ultrasonic methods to characterize and control olive oil quality. By using of a transducer of 2.25 MHz nominal frequency, in pulse echo mode, ultrasonic parameters, such as propagation velocity and attenuation,have been measured for pure olive oil and for its mixtures with sunflower oil at different proportions. Mechanical properties, such as density and viscosity, have also been determined. The results of ultrasonic measurements are consistent with those obtained by physico-chemical methods, such as rancidity degree, acid index, UV specific extinction coefficient and viscosity. They show that the ultrasonic method allows to distinguish between mixtures at different proportions. The study allows concluding that ultrasound techniques can be considered as a useful complement to existing physico-chemical analysis techniques.

  20. Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage.

    PubMed

    Kotsiou, Kali; Tasioula-Margari, Maria

    2016-06-01

    Extra virgin olive oil (EVOO) samples, of five Greek olive varieties, were stored in dark glass bottles (headspace 0.5%) in a basement without central heating for 24 months. Quantitative variations of the phenolic compounds and their degradation products were monitored over time. The differences observed in the initial total phenolic compounds concentration (ranging between 250.77 and 925.75 mg/kg) were attributed to extraction system, olive variety, and maturity stage. Even after 24 months, the degree of reduction in total phenolic compounds did not exceed 31%. The reduction was more pronounced in dialdehydic forms of oleuropein and ligstroside aglycones (DAFOA and DAFLA), indicating a more active participation in the hydrolysis and oxidation processes of the more polar secoiridoids. The initial total phenolic content was the main factor correlated to the degradation rate of the phenolic compounds. The decrease in secoiridoid derivatives, gave rise to hydroxytyrosol and tyrosol content and to the formation of four oxidized products.

  1. Comparison of Formulas Based on Lipid Emulsions of Olive Oil, Soybean Oil, or Several Oils for Parenteral Nutrition: A Systematic Review and Meta-Analysis.

    PubMed

    Dai, Yu-Jie; Sun, Li-Li; Li, Meng-Ying; Ding, Cui-Ling; Su, Yu-Cheng; Sun, Li-Juan; Xue, Sen-Hai; Yan, Feng; Zhao, Chang-Hai; Wang, Wen

    2016-03-01

    Many studies have reported that olive oil-based lipid emulsion (LE) formulas of soybean oil, medium-chain triglycerides, olive oil, and fish oil (SMOF) may be a viable alternative for parenteral nutrition. However, some randomized controlled clinical trials (RCTs) have raised concerns regarding the nutritional benefits and safety of SMOFs. We searched principally the MEDLINE, Cumulative Index to Nursing and Allied Health Literature, Scopus, EMBASE, and Cochrane Central Register of Controlled Trials databases from inception to March 2014 for the relevant literature and conducted a meta-analysis of 15 selected RCTs that 1) compared either olive oil- or SMOF-based LEs with soybean oil-based LEs and 2) reported plasma concentrations of α-tocopherol, oleic acid, and ω-6 (n-6) and ω-3 (n-3) long-chain polyunsaturated fatty acids (PUFAs) and liver concentrations of total bilirubin and the enzymes alanine transaminase, aspartate transaminase, alkaline phosphatase, and γ-glutamyl transferase. The meta-analysis suggested that SMOF-based LEs were associated with higher plasma concentrations of plasma α-tocopherol, oleic acid, and the ω-3 PUFAs eicosapentaenoic and docosahexaenoic acid. Olive oil- and SMOF-based LEs correlated with lower plasma concentrations of long-chain ω-6 PUFAs and were similar to soybean oil-based LEs with regard to their effects on liver function indicators. In summary, olive oil- and SMOF-based LEs have nutritional advantages over soybean oil-based LEs and are similarly safe. However, their performance in clinical settings requires further investigation.

  2. Per os administered refined olive oil and marine PUFA-rich oils reach the cornea: possible role on oxidative stress through caveolin-1 modulation

    PubMed Central

    2009-01-01

    Background Olive oil and fish oils are known to possess beneficial properties for human health. We investigated whether different oils and fatty acids alone were able to decrease oxidative stress induced on corneal cells. Methods In our in vivo study, rats were fed with marine oils rich in polyunsaturated fatty acids (PUFA) or refined olive oil during 28 days. At the end of the protocol, corneas were analysed for their fatty acids composition to study the incorporation of fatty acids in cell membranes. In our in vitro study, a human corneal cell line was incubated with marine oils or refined olive oil and subjected to oxidative stress (tBHP 50 μM, 1 hour). Effects on reactive oxygen species generation, mitochondria and caveolin-1 expression were studied using microcytofluorometry, flow cytometry and confocal microscopy. Results Our results indicate that dietary oils changed the fatty acids composition of corneal cell membranes. According to our results, PUFA-rich oils and refined olive oil (free of antioxidants) blocked reactive oxygen species production. Oleic acid, the major fatty acid of olive oil, also decreased oxidative stress. Moreover, oleic acid modified caveolin-1 expression. Antioxidant properties of oleic acid could be due to disruption of membrane microdomains such as caveolae. Conclusion Oleic acid, a potential potent modulator of oxidative stress, could be added to PUFA-rich oils to prevent oxidative stress-linked corneal pathology. PMID:19930652

  3. Ultrahigh performance liquid chromatography analysis of volatile carbonyl compounds in virgin olive oils.

    PubMed

    Zhu, Hanjiang; Li, Xueqi; Shoemaker, Charles F; Wang, Selina C

    2013-12-18

    The enzymatic and chemical oxidation reaction in olive oil produces many volatile carbonyl compounds that contribute to the complex flavor of olive oil. A novel ultrahigh performance liquid chromatography (UHPLC) method with dynamic headspace sampling and 2,4-dinitrophenylhydrazine (DNPH) derivatization were established to determine the volatile carbonyls in virgin olive oil. Quantification of nine characteristic carbonyls (acetone, hexanal, E-2-hexenal, octanal, E-2-octenal, nonanal, E-2-nonenal, E,E-2,4-nonadienal, and E,E-2,4-decadienal) was achieved using cyclopentanal as an internal standard. This method provides comparable linearity (R(2) = 0.9917-1.0000) and repeatability (less than 7.6% relative standard deviations) with solid phase microextraction gas chromatography (SPME-GC). The relative standard deviations (%RSD) of all applied carbonyl standards were lower than 7.6%. The limits of detection (LOD) and quantification (LOQ) were in the ranges of 1.6-150.1 and 4.8-906.1 μg/kg. The recoveries obtained for olive oil samples were in the range of 81.0-115.3%. To show the potential of this method on the quantification of other volatile carbonyls that were not included in this study, GC-electron ionization mass spectrometry (GC-EI/MS) was employed to identify the derivatized carbonyls (carbonyl (2,4-DNPH) hydrazones) while peak assignments were made on the basis of elution sequences and peak areas. This method provided feasibility of using LC to determine volatile carbonyls in oil matrices, which can be applied to exam the degree of lipid oxidation and evaluate the sensory properties of VOO and other edible oils.

  4. [Impact of olive oil wastewater on the physicochemical and biological quality of groundwater in the Haouz plain, south of Marrakesh (Morocco)].

    PubMed

    Boukhoubza, F; Ait Boughrous, A; Yacoubi-Khebiza, M; Jail, A; Hassani, L; Loukili Idrissi, L; Nejmeddine, A

    2008-09-01

    Olive Oil Waste Water (OOWW) is acidic water known for its antibacterial and phytotoxic effects. In Morocco, these effluents are generally drained into the surrounding environment without any treatment or are collected and retained in large evaporation basins, which can constitute a source of potential pollution of groundwater. The analysis of water from 14 wells, in an agricultural zone, where there are four storage basins of OOWW coming from various types of oil mills, showed that their physicochemical and biological quality is largely influenced by the presence of these basins. Indeed, high values of COD (400 mg O2 L(-1)), polyphenols (180 mg l(-1)) and electrical conductivity (1.89 mS cm-') were recorded in P5 water. This well is located only 5 m from a storage basin of OOWW coming from the H4 oil mill which rejects OOWW charged with organic matter (more than 290 g of O2 L(-1) of COD, on average). However, the settlement of a basin, dug close to a modern oil mill (H3), which produces large OOWW volumes but is loaded with low organic pollutant concentration (100 g of O2L(-1) of COD), reduced notably the effect of the OOWW infiltration on groundwater. This resulted in the improvement of the groundwater physicochemical quality near this basin (P7 and P8); the organic matter contents expressed by COD vary from 26.7 mg l(-1) to 30 mg l(-1) and the polyphenol contents are on average between 41 mg l(-1) and 47.6 mg l(-1). The analysis of the total well water fauna showed a great taxonomic richness with variations in time and space. The biodiversity decreases in groundwater polluted by the oil mill waste and the underground fauna disappears completely if the degree of contamination of groundwater is high.

  5. Determination Of The Elements In The Olive Oil Responsible For The Luminescence Spectra Using A Green Laser

    NASA Astrophysics Data System (ADS)

    Fawaz, Saiof; Mahmod, Al-gafary; Lamia, Al-mamouly

    2009-09-01

    In this paper, we were able to record luminescence spectra of olive, sunflower, corn, gourd and laurel oils, chlorophyll and carotene by using an argon laser (488-514 nm) and second harmonic Nd-YAG laser (532 nm) along with a monochromator whose spectral range is 400-900 nm. Only when the luminescence light is vertical to laser light, two new peaks 540 nm and 673 nm have been detected with the latter one is more intense. In discussing our results, we succeeded in determining which materials in olive oil are responsible for producing the luminescence spectral peak; 673 nm. The experimental data has shown that the chlorophyll is the main part of the olive components which gives the olive oil luminescence spectral peak; 673 nm. The other luminescence spectral peak; 540 nm was common to all different kinds of oil in general.

  6. Oil composition and genetic biodiversity of ancient and new olive (Olea europea L.) varieties and accessions of southern Italy.

    PubMed

    Cicatelli, Angela; Fortunati, Tancredi; De Feis, Italia; Castiglione, Stefano

    2013-09-01

    The present study is focused on determining the olive oil fatty acid composition of ancient and recent varieties of the Campania region (Italy), but also on molecularly characterizing the most common cultivated varieties in the same region, together with olive trees of the garden of the University Campus of Salerno and of three olive groves of south Italy. Fatty acid methyl esters in the extra virgin oil derived olive fruits were determined, during three consecutive harvests, by gas chromatography. The statistical analysis on fatty acid composition was performed with the ffmanova package. The genetic biodiversity of the olive collection was estimated by using eight highly polymorphic microsatellite loci and calculating the most commonly used indexes. "Dice index" was employed to estimate the similarity level of the analysed olive samples, while the Structure software to infer their genetic structure. The fatty acid content of extra virgin olive oils, produced from the two olive groves in Campania, suggests that the composition is mainly determined by genotype and not by cultural practices or climatic conditions. Furthermore, the analysis conducted on the molecular data revealed the presence of 100 distinct genotypes and seven homonymies out of the 136 analysed trees.

  7. Effect of cobalt supplementation and fractionation on the biological response in the biomethanization of Olive Mill Solid Waste.

    PubMed

    Pinto-Ibieta, F; Serrano, A; Jeison, D; Borja, R; Fermoso, F G

    2016-07-01

    Due to the low trace metals concentration in the Olive Mill Solid Waste (OMSW), a proposed strategy to improve its biomethanization is the supplementation of key metals to enhance the microorganism activity. Among essential trace metals, cobalt has been reported to have a crucial role in anaerobic degradation. This study evaluates the effect of cobalt supplementation to OMSW, focusing on the connection between fractionation of cobalt in the system and the biological response. The highest biological responses was found in a range from 0.018 to 0.035mg/L of dissolved cobalt (0.24-0.65mg total cobalt/L), reaching improvements up to 23% and 30% in the methane production rate and the methane yield coefficient, respectively. It was found that the dissolved cobalt fraction is more accurately related with the biological response than the total cobalt. The total cobalt is distorted by the contribution of dissolved and non-dissolved inert fractions.

  8. Risks of using EDTA as an agent for trace metals dosing in anaerobic digestion of olive mill solid waste.

    PubMed

    Serrano, A; Pinto-Ibieta, F; Braga, A F M; Jeison, D; Borja, R; Fermoso, F G

    2017-02-21

    Low concentrations of trace elements in many organic wastes recommend their supplementation in order to avoid potential limitations. Different chelating agents have been used to ensure an adequate trace metal pool in the soluble fraction, by forming dissolved complexes. Ethylenediaminetetraacetic acid (EDTA) is probably the most common, although several negative effects could be associated with its usage. Biomethane potential tests were performed using Olive Mill Solid Waste as the substrate, supplementing different combinations of Fe, Co, Ni, Ba, always under the presence of EDTA. Results show that Ni and Co slightly recovered biodegradability. However, Ba supplementation resulted in worsening the methane yield coefficient in all cases. High concentration of EDTA led to decrease in the activity of anaerobic digestion. High availability of EDTA induces the capture of trace metals like Co or Ni, key trace metals for anaerobic biomass activity. While supplementing trace metals, the addition of Ba and/or EDTA must be carefully considered.

  9. Behavior of MCPA in four intensive cropping soils amended with fresh, composted, and aged olive mill waste

    NASA Astrophysics Data System (ADS)

    López-Piñeiro, Antonio; Peña, David; Albarrán, Angel; Sánchez-Llerena, Javier; Becerra, Daniel

    2013-09-01

    An evaluation was made of the impact of olive mill waste and its organic matter transformation on the sorption, desorption, leaching, and degradation of the herbicide MCPA when the waste was applied to four Mediterranean soils. The soils were amended in the laboratory with fresh, composted, and field-aged olive mill waste (OW, COW, and AOW treatments, respectively). It was found that the greater the amount of OW applied to the soils, but especially the greater its organic matter maturity, the greater the adsorption of MCPA. Compared with unamended soils, at the 5% rate of application the adsorption capacity increased by between 9.8% and 40%, 148% and 224%, and by 258% for the OW, COW, and AOW amended soils, respectively. The hysteresis coefficients were significantly lower in the OW-amended soils than in AOW or COW-amended soils, indicating that the adsorbed MCPA could be easily desorbed in OW-amended soils if the amendment is not aged or composted. While the OW addition greatly extended the persistence of MCPA, the application of COW enhanced MCPA degradation in all the soils, as corresponded to the increased soil microbial activity indicated by the higher levels of soil dehydrogenase activity. Fresh OW amendment significantly increased the amount of MCPA leached (from 13.7% in the most alkaline soil to 36.7% in the most acidic, at the 5% rate of application), favored by the higher levels of water soluble organic carbon content. However, leaching losses of the herbicide were reduced by up to 39.9% and 55.3% in the COW- and AOW-amended soils at the 5% loading rate, respectively. The use of OW with a high degree of organic matter maturity may be regarded as a potentially useful management practice to reduce MCPA leaching in soils with low organic matter content. The application of fresh OW, however, could well increase the risk of groundwater contamination by this herbicide, especially in acidic soils.

  10. Ozonation and ultrafiltration for the treatment of olive mill wastewaters: effect of key operating conditions and integration schemes.

    PubMed

    Martins, Rui C; Ferreira, Ana M; Gando-Ferreira, Licínio M; Quinta-Ferreira, Rosa M

    2015-10-01

    With the objective of reaching suitable techniques for olive mill wastewater treatment, ozonation and ultrafiltration were studied individually and combined. A continuous reactor was run for the treatment of a phenolic mixture mimicking an actual olive mill wastewater (OMW) by ozonation. The effect of the main operating parameters was analysed (pH, liquid flow rate and ozone inlet concentration). The increase of pH and ozone dose improved ozonation efficiency. As expected, the highest residence time led to higher steady-state degradation (35 % of chemical oxygen demand (COD) abatement). Even if the rise on ozone inlet gas concentration was able to remove COD in a higher extent, it should be taken into consideration that with the lowest oxidant load (15 g O3/m(3)), the maximum steady-state biochemical oxygen demand (BOD5)/COD ratio was reached which would reduce the process costs. These operating conditions (pH 9, 1 mL/min of liquid flow rate and 15 g O3/m(3)) were applied to an actual OMW leading to 80 % of phenolic content abatement and 12 % of COD removal at the steady state. Regarding ultrafiltration, it was concluded that the best total phenolic content (TPh) and COD abatement results (55 and 15 %) are attained for pH 9 and using a transmembrane pressure drop of 1 bar. Among the integration schemes that were tested, ultrafiltration followed by ozonation was able to reach 93 and 20 % of TPh and COD depletion, respectively. Moreover, this sequence led to an effluent with a BOD5/COD ratio of about 0.55 which means that it likely can be posteriorly refined in a municipal wastewater treatment plant.

  11. Purification and biochemical characterization of a new alkali-stable laccase from Trametes sp. isolated in Tunisia: role of the enzyme in olive mill waste water treatment.

    PubMed

    Daâssi, Dalel; Zouari-Mechichi, Héla; Prieto, Alicia; Martínez, María Jesús; Nasri, Moncef; Mechichi, Tahar

    2013-11-01

    A white-rot basidiomycete, isolated from decayed acacia wood (from Northwest of Tunisia) and identified as Trametes sp, was selected in a broad plate screening because of its ability to decolorize and dephenolize olive oil mill wastewater (OMW) efficiently. The major laccase was purified and characterized as a monomeric protein with apparent molecular mass of 61 kDa (SDS-PAGE). It exhibits high enzyme activity over broad pH and temperature ranges with optimum activity at pH 4.0 and a temperature of 60 °C. The purified laccase is stable at alkaline pH values. The enzyme retained 50 % of its activity after 90 min of incubation at 55 °C. Using ABTS, this laccase presented K m and V max values of 0.05 mM and 212.73 μmoL min(-1) mg(-1), respectively. It has shown a degrading activity towards a variety of phenolic compounds. The purified laccase was partially inhibited by Fe(2+), Zn(2+), Cd(2+) and Mn(2+), while Cu(2+) acted as inducer. EDTA (10 mM) and NaN3 (10 mM) were found to completely inhibit its activity. 73 % OMW was dephenolized after 315 min incubation at 30 °C with 2 U mL(-1) of laccase and 2 mM HBT.

  12. Effect of Olive mill wastewater spreading on soil wettability and acidity under different season in a semi humid area: A field study in Bait Reema - West Bank - Palestine

    NASA Astrophysics Data System (ADS)

    Tamimi, Nesreen; Marei Sawalha, Amer; Schaumann, Gabriele E.

    2014-05-01

    Olive mill wastewater (OMW) is generated seasonally in large amounts during the olive oil production in Palestine, and it is often disposal of in uncontrolled manner into the open environment. OMW has a high amount of phototoxic compounds, high salinity and acidity and therefore is challenging when disposed on soil. The objective of this study was to study the persistence and degree of water repellency during different season of OMW application in soil samples (0-5 cm deep), and to elucidate how extent this phenomenon is associated with soil acidity, to analyze the relationships between soil water repellency and environmental factors including, temperature and moisture and to describe the seasonal variation in the phenol concentration of the soil. In order to understand how climatic conditions at the time of OMW disposal affect the development of soil water repelleny in field, soil acidity and phenol content in soil, we conducted a field study in Bait Reema village in the West Bank - Palestine. The study site is characterized by 1.5 m thick brown rendzina and has an annual average rainfall of 550 mm. On an extensively used olive orchard field, we implemented 16 plots (2.5 x 3.5 m). OMW application (14 L / m2) was conducted either in winter, spring or summer on two replicate plots distributed randomly among the 16 plots. To test the effect of soil moisture on the persistence of OMW effects, we implemented an OMW application in summer on two additional plots, but kept those plots moist before and after OMW application until start of the rain season. For each of the treatment variants, we implemented two control plots which were treated in the same way as their counterparts, but with tap water. Soil samples (0-5 cm) were collected after 2 days, 3 weeks, 6 weeks, 3 months, 6 months , 9 months, 12 months , and 18 months. pH was determined and analyzed in aqueous soil extracts (1:5), the total phenol content was determined by using Folin-Ciocalteu's reagent, soil water

  13. Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.

    PubMed

    Frankel, Edwin N

    2010-05-26

    Much analytical work has been published on the chemistry of extra virgin olive oil (EVOO) as a basis for the detection and quantitative analyses of the type and amount of adulteration with cheaper vegetable oils and deodorized olive oils. The analysis and authentication of EVOO represent very challenging analytical chemical problems. A significant amount of literature on EVOO adulteration has depended on sophisticated statistical approaches that require analyses of large numbers of samples. More effort is needed to exploit reliable chemical and instrumental methods that may not require so much statistical interpretation. Large assortments of methods have been used to determine lipid oxidation and oxidative stability and to evaluate the activity of the complex mixtures of phenolic antioxidants found in EVOO. More reliable chemical methods are required in this field to obviate excessive dependence on rapid antiradical methods that provide no information on the protective properties of antioxidants. The extensive literature on olive oil sensory tests, using many descriptors varying in different countries, should be supplemented by more precise gas chromatographic analyses of volatile compounds influencing the odor and flavors of EVOO.

  14. Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals.

    PubMed

    Pereda, Mariana; Dufresne, Alain; Aranguren, Mirta I; Marcovich, Norma E

    2014-01-30

    Composite films designed as potentially edible food packaging were prepared by casting film-forming emulsions based on chitosan/glycerol/olive oil containing dispersed cellulose nanocrystals (CNs). The combined use of cellulose nanoparticles and olive oil proved to be an efficient method to reduce the inherently high water vapor permeability of plasticized chitosan films, improving at the same time their tensile behavior. At the same time, it was found that the water solubility slightly decreased as the cellulose content increased, and further decreased with oil addition. Unexpectedly, opacity decreased as cellulose content increased, which balanced the reduced transparency due to lipid addition. Contact angle decreased with CN addition, but increased when olive oil was incorporated. Results from dynamic mechanical tests revealed that all films present two main relaxations that could be ascribed to the glycerol- and chitosan-rich phases, respectively. The response of plasticized chitosan-nanocellulose films (without lipid addition) was also investigated, in order to facilitate the understanding of the effect of both additives.

  15. Hemp-seed and olive oils: their stability against oxidation and use in O/W emulsions.

    PubMed

    Sapino, S; Carlotti, M E; Peira, E; Gallarate, M

    2005-01-01

    Hemp-seed oil has several positive effects on the skin: thanks to its unsaturated fatty acid (PUFA) content it alleviates skin problems such as dryness and those related to the aging process. We present a comparative study of hemp-seed and olive oils, determining some physicochemical indices and evaluating their stability against oxidation. The peroxide value of hemp-seed oil was below 20, the threshold limit for edible oils. Hemp-seed oil was less stable against peroxidation than olive oil, but MDA and MONO assays showed its stability to be above expectations. The chlorophyll contained in extra virgin olive oil had a higher photostability than that contained in hemp-seed oil, possibly due to the larger amount of antioxidant in the olive oil. A certain amount of Vitamin E was found in hemp-seed oil. Since quality analyses indicated that hemp-seed oil is relatively stable, emulsions were prepared with the two oils, and their stability and rheological characteristics were tested. Some of the resulting gel-emulsions were suitable for spraying on the skin.

  16. Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts.

    PubMed

    Limón, Piedad; Malheiro, Ricardo; Casal, Susana; Acién-Fernández, F Gabriel; Fernández-Sevilla, José M; Rodrigues, Nuno; Cruz, Rebeca; Bermejo, Ruperto; Pereira, José Alberto

    2015-05-15

    Humans are not capable of synthesizing carotenoids de novo and thus, their presence in human tissues is entirely of dietary origin. Consumption of essential carotenoids is reduced due to the lower intake of fruits and vegetables. Microalgae are a good source of carotenoids that can be exploited. In the present work, carotenoids rich extracts from Scenedesmus almeriensis were added to extra-virgin olive oils at different concentrations (0.1 and 0.21 mg/mL) in order to enhance the consumption of these bioactives. Extracts brought changes in olive oils color, turning them orange-reddish. Quality of olive oils was improved, since peroxidation was inhibited. Olive oils fatty acids and tocopherols were not affected. β-carotene and lutein contents increase considerably, as well as oxidative stability, improving olive oils shelf-life and nutritional value. Inclusion of S. almeriensis extracts is a good strategy to improve and enhance the consumption of carotenoids, since olive oil consumption is increasing.

  17. Influence of extra virgin olive oil on blood pressure and kidney angiotensinase activities in spontaneously hypertensive rats.

    PubMed

    Villarejo, Ana Belén; Ramírez-Sánchez, Manuel; Segarra, Ana Belén; Martínez-Cañamero, Magdalena; Prieto, Isabel

    2015-06-01

    High-fat diets are associated with the development of cardiovascular diseases. The efficacy of the current strategies of treatment is still not entirely satisfactory, and new approaches are being considered. To analyze the beneficial effects of extra virgin olive oil as a major component of the Mediterranean diet, we studied systolic blood pressure and angiotensinase activities, since this enzyme is involved in the metabolism of angiotensins, in the kidney of hypertensive rats fed during 12 weeks with a diet enriched with extra virgin olive oil compared with a standard diet. As a reflex of oxidative stress, 8-isoprostanes and nitric oxide were quantified in urine. Results demonstrated a progressive increase in systolic blood pressure until the end of the feeding period in both groups. However, this increase was delayed in the extra virgin olive oil group until week six, with the systolic blood pressure being always lower in this group. Nitric oxide and 8-isoprostanes were lower in the extra virgin olive oil group. While we can deduce a higher formation of angiotensin 2-10 in the renal cortex, a higher availability of angiotensin II may be presumed in the renal medulla of animals fed an extra virgin olive oil diet than in animals fed a standard diet. Our results support the beneficial influence of extra virgin olive oil on cardiovascular function and suggest that the Mediterranean diet may be beneficial in itself but it may also be an effective tool in the treatment of hypertension.

  18. Protective effects of hydroxytyrosol-supplemented refined olive oil in animal models of acute inflammation and rheumatoid arthritis.

    PubMed

    Silva, S; Sepodes, B; Rocha, J; Direito, R; Fernandes, A; Brites, D; Freitas, M; Fernandes, E; Bronze, M R; Figueira, M E

    2015-04-01

    Virgin olive oil is the primary source of fat in the Mediterranean diet, and its beneficial health effects have been related with oleic acid and phenolic compounds content. Hydroxytyrosol, a typical virgin olive oil phenolic compound, has beneficial antioxidant and anti-inflammatory properties as previously reported. The aim of this study was to evaluate the effect of hydroxytyrosol-supplemented refined olive oil at 0.5 and 5 mg/kg in a rodent model of rheumatoid arthritis. Rheumatoid arthritis was induced by intradermic administration, in male Wistar rats, of Freund's adjuvant with collagen type II on days 1 and 21. Hydroxytyrosol-supplemented refined olive oils were administrated by gavage from day 23 until day 35. The treatment at 5-mg/kg dose significantly decreased paw edema (P<.01), histological damage, cyclooxygenase-2 and inducible nitric oxide synthase expression, and markedly reduced the degree of bone resorption, soft tissue swelling and osteophyte formation, improving articular function in treated animals. Acute inflammation, induced by carrageenan, was also evaluated for hydroxytyrosol-supplemented refined olive oils at 0.5 and 5 mg/kg. Both doses significantly reduced paw edema (P<.001). Our results suggest that the supplementation of refined olive oil with hydroxytyrosol may be advantageous in rheumatoid arthritis with significant impact not only on chronic inflammation but also on acute inflammatory processes.

  19. Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy and Nonlinear Modeling.

    PubMed

    Aroca-Santos, Regina; Cancilla, John C; Matute, Gemma; Torrecilla, José S

    2015-06-17

    In this research, the detection and quantification of adulterants in one of the most common varieties of extra virgin olive oil (EVOO) have been successfully carried out. Visible absorption information was collected from binary mixtures of Picual EVOO with one of four adulterants: refined olive oil, orujo olive oil, sunflower oil, and corn oil. The data gathered from the absorption spectra were used as input to create an artificial neural network (ANN) model. The designed mathematical tool was able to detect the type of adulterant with an identification rate of 96% and to quantify the volume percentage of EVOO in the samples with a low mean prediction error of 1.2%. These significant results make ANNs coupled with visible spectroscopy a reliable, inexpensive, user-friendly, and real-time method for difficult tasks, given that the matrices of the different adulterated oils are practically alike.

  20. Comparative analysis of pancreatic changes in aged rats fed life long with sunflower, fish, or olive oils.

    PubMed

    Roche, Enrique; Ramírez-Tortosa, César L; Arribas, María I; Ochoa, Julio J; Sirvent-Belando, José E; Battino, Maurizio; Ramírez-Tortosa, M Carmen; González-Alonso, Adrián; Pérez-López, M Patricia; Quiles, José L

    2014-08-01

    An adequate pancreatic structure is necessary for optimal organ function. Structural changes are critical in the development of age-related pancreatic disorders. We aimed to study the effect of oil consumption on pancreas histology in order to find aging-related signs. To this end, three groups of rats were fed an isocaloric diet for 2 years, where virgin olive, sunflower, or fish oil was included. Pancreatic samples for microscopy and blood samples were collected at the moment of sacrifice. As a result, the sunflower oil-fed rats presented higher β-cell numbers and twice the insulin content than virgin olive oil-fed animals. In addition, rats fed with fish oil developed acinar fibrosis and macrophage infiltrates in peri-insular regions, compared with counterparts fed with virgin olive oil. Inflammation signs were less prominent in the sunflower group. The obtained data emphasize the importance of dietary fatty acids in determining pancreatic structure.

  1. Novel technologies for monitoring the in-line quality of virgin olive oil during manufacturing and storage.

    PubMed

    Beltrán Ortega, Julio; Martínez Gila, Diego M; Aguilera Puerto, Daniel; Gámez García, Javier; Gómez Ortega, Juan

    2016-11-01

    The quality of virgin olive oil is related to the agronomic conditions of the olive fruits and the process variables of the production process. Nowadays, food markets demand better products in terms of safety, health and organoleptic properties with competitive prices. Innovative techniques for process control, inspection and classification have been developed in order to to achieve these requirements. This paper presents a review of the most significant sensing technologies which are increasingly used in the olive oil industry to supervise and control the virgin olive oil production process. Throughout the present work, the main research studies in the literature that employ non-invasive technologies such as infrared spectroscopy, computer vision, machine olfaction technology, electronic tongues and dielectric spectroscopy are analysed and their main results and conclusions are presented. These technologies are used on olive fruit, olive slurry and olive oil to determine parameters such as acidity, peroxide indexes, ripening indexes, organoleptic properties and minor components, among others. © 2016 Society of Chemical Industry.

  2. Comparison of the effects of dietary sunflower oil and virgin olive oil on rat exocrine pancreatic secretion in vivo.

    PubMed

    Díaz, Ricardo J; Yago, María D; Martínez-Victoria, Emilio; Naranjo, José A; Martínez, María A; Mañas, Mariano

    2003-11-01

    The aim of this study was to investigate the functional consequences in vivo of adapting the rat exocrine pancreas to different dietary fats. Weanling rats were fed diets containing 10 wt% virgin olive oil or sunflower oil for 8 wk. We then examined resting and cholecystokinin-octapeptide (CCK-8)-stimulated pancreatic secretion in the anesthetized animals. To confirm a direct influence of the type of fat upon the gland, the FA composition of pancreatic membranes as well as tissue protein and amylase content were determined in separate rats. The membrane FA profile was profoundly altered by the diets, reflecting the type of dietary fat given, although this was not paralleled by variations in the pancreatic content of protein or amylase. Nevertheless, dietary intake of oils evoked different effects on in vivo secretory activity. Resting flow rate and amylase output were significantly (P < 0.05) enhanced by sunflower oil feeding. Time course changes in response to CCK-8 infusion also showed a different pattern in each group. Secretion of fluid, protein, and amylase increased markedly in all animals, reaching a maximum within 20-40 min of infusion that was followed by a dramatic decline in both groups. In the sunflower oil group, this resulted in values reaching the resting level as soon as 60 min after CCK-8 infusion was begun. However, after the initial decline, olive oil group values showed a prolonged plateau elevation above the baseline (P < 0.05) that was maintained for at least the infusion time. In addition, a positive correlation between flow rate and both protein concentration and amylase activity existed in the olive oil group, but not in the sunflower oil group. The precise mechanism by which these effects are produced remains to be elucidated.

  3. Effect of olive and sunflower seed oil on the adult skin barrier: implications for neonatal skin care.

    PubMed

    Danby, Simon G; AlEnezi, Tareq; Sultan, Amani; Lavender, Tina; Chittock, John; Brown, Kirsty; Cork, Michael J

    2013-01-01

    Natural oils are advocated and used throughout the world as part of neonatal skin care, but there is an absence of evidence to support this practice. The goal of the current study was to ascertain the effect of olive oil and sunflower seed oil on the biophysical properties of the skin. Nineteen adult volunteers with and without a history of atopic dermatitis were recruited into two randomized forearm-controlled mechanistic studies. The first cohort applied six drops of olive oil to one forearm twice daily for 5 weeks. The second cohort applied six drops of olive oil to one forearm and six drops of sunflower seed oil to the other twice daily for 4 weeks. The effect of the treatments was evaluated by determining stratum corneum integrity and cohesion, intercorneocyte cohesion, moisturization, skin-surface pH, and erythema. Topical application of olive oil for 4 weeks caused a significant reduction in stratum corneum integrity and induced mild erythema in volunteers with and without a history of atopic dermatitis. Sunflower seed oil preserved stratum corneum integrity, did not cause erythema, and improved hydration in the same volunteers. In contrast to sunflower seed oil, topical treatment with olive oil significantly damages the skin barrier, and therefore has the potential to promote the development of, and exacerbate existing, atopic dermatitis. The use of olive oil for the treatment of dry skin and infant massage should therefore be discouraged. These findings challenge the unfounded belief that all natural oils are beneficial for the skin and highlight the need for further research.

  4. Predictive study on Tuscan extra virgin olive oil stability under several commercial conditions.

    PubMed

    Pagliarini, E; Zanoni, B; Giovanelli, G

    2000-04-01

    Industries aim to ensure extra virgin olive oil (EVOO) stability especially during commercial activities up to use by end consumers. The objective of this work was to set up predictive models of EVOO stability during commercial activities. Stability was studied on five lots of a batch of Tuscan virgin olive oil to simulate different commercial activities. Chemical, physical, and sensory analyses were carried out on EVOO samples. Experimental data were processed by multivariate analyses to select significant parameters and by regression analyses to set up kinetic models. A few parameters were found to be significant: hydroxytyrosol and tyrosol contents, carotenoid absorbance at 475 and 448 nm, alpha-tocopherol content, Rancimat induction time, and K(232). It was also shown that the stability of this EVOO was not significantly influenced by different uncontrolled bottling, transport, and storage conditions in supermarkets. Empirical models were set up to predict the time to reach a reference value for K(232).

  5. Effect of temperature on thermoacoustic properties of olive oil in alcohol mixtures

    NASA Astrophysics Data System (ADS)

    Shriwas, R. S.; Chimankar, O. P.; Tabhane, P. V.; Dange, S. P.; Tembhurkar, Y. D.

    2012-12-01

    The ultrasonic studies in liquids are great use in understanding the nature and strength of molecular interactions. Recently ultrasonic is the rapidly growing field research, which has been used in the food industry for both analysis and modification of food products. This paper presents ultrasonic velocity, density, adiabatic compressibility in olive oil with alcohol at different concentration that has been measured in the temperature range from 283.15K to 298.15K. The Moelwyn-Hughes parameter has been utilised to establish some simple relations between the available volumes, Bayer's non- linearity parameter, internal pressure, van der Waal's constant, Debye temperature etc. a relationship among the isobaric, isothermal and isochoric thermo-acoustical parameter have been studied and analyzed in the case olive oil with alcohol mixture. The present treatments had the distinct advantages of the thermo-acoustic parameters in the particular mixture.

  6. Potential role of olive oil phenolic compounds in the prevention of neurodegenerative diseases.

    PubMed

    Rodríguez-Morató, Jose; Xicota, Laura; Fitó, Montse; Farré, Magí; Dierssen, Mara; de la Torre, Rafael

    2015-03-13

    Adherence to the Mediterranean Diet (MD) has been associated with a reduced incidence of neurodegenerative diseases and better cognitive performance. Virgin olive oil, the main source of lipids in the MD, is rich in minor phenolic components, particularly hydroxytyrosol (HT). HT potent antioxidant and anti-inflammatory actions have attracted researchers' attention and may contribute to neuroprotective effects credited to MD. In this review HT bioavailability and pharmacokinetics are presented prior to discussing health beneficial effects. In vitro and in vivo neuroprotective effects together with its multiple mechanisms of action are reviewed. Other microconstituents of olive oil are also considered due to their potential neuroprotective effects (oleocanthal, triterpenic acids). Finally, we discuss the potential role of HT as a therapeutic tool in the prevention of neurodegenerative diseases.

  7. Olive oil and postprandial hyperlipidemia: implications for atherosclerosis and metabolic syndrome.

    PubMed

    Montserrat-de la Paz, Sergio; Bermudez, Beatriz; Cardelo, Magdalena P; Lopez, Sergio; Abia, Rocio; Muriana, Francisco J G

    2016-12-07

    Olive oil is the primary source of fat in the Mediterranean diet, which is associated with a significant improvement in health status, as measured by reduced mortality from several chronic diseases. The current pandemic of obesity, metabolic syndrome, and type 2 diabetes is intimately associated with an atherogenic dyslipidemic phenotype. The core components of the dyslipidemia of the metabolic syndrome, which most likely initiate atherosclerosis, are the "lipid triad" consisting of high plasma triglycerides, low levels of high-density lipoproteins, and a preponderance of small, dense low-density lipoproteins at fasting. However, postprandial (non-fasting) TGs (postprandial hyperlipidemia) are also recognized as an important component for atherosclerosis. Herein, the purpose of this review was to provide an update on the effects and mechanisms related to olive oil on postprandial hyperlipidemia and its implications for the onset and progression of atherosclerosis and metabolic syndrome.

  8. Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition.

    PubMed

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

    2017-04-01

    The potential adulteration of extra virgin olive oil (EVOO) with soft-deodorized virgin olive oil (VOO) has raised the interest of researchers in investigating this fraud in recent years. The objective of this study was to determine chemical changes occurring after a soft-deodorization process in terms of volatiles, fatty acid ethyl esters (FAEEs) and pyropheophytins (PPPs) concentrations in VOOs. After testing several conditions (80, 100 and 130°C, for 30 and 60min), the parameters of 100°C and 60min were considered as the optima. These conditions allowed removing volatiles responsible for sensory defects with low losses of total phenols (14%-32%), and values of PPPs (11.83%) and FAEEs (34.53mg/kg) lower than the limits of standard regulations. The experiments show that soft-deodorized VOOs could be added up to 50% to EVOOs and current standard methods would not detect this kind of adulteration.

  9. Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil.

    PubMed

    Mohammadi, Adeleh; Jafari, Seid Mahdi; Esfanjani, Afshin Faridi; Akhavan, Sahar

    2016-01-01

    Our objective was to evaluate the antioxidant activity of olive leave extract (OLE) encapsulated by nano-emulsions in soybean oil. The average droplet size one day after production was 6.16 nm for primary W/O nano-emulsion and, 675 nm and 1443 nm for multiple emulsions stabilized by WPC alone and complex of WPC-pectin, respectively. The antioxidant activity of these emulsions containing three concentrations of 100, 200 and 300 mg OLE during storage was evaluated in soybean oil by peroxide value, TBA value and rancimat thermal stability test and was compared with blank (non-encapsulated) OLE and synthetic TBHQ antioxidant. Nano-encapsulated OLE was capable of controlling peroxide value better than unencapsulated OLE. But because of blocking phenolic compounds within dispersed emulsions droplets, thermal stability of encapsulated OLE was lower. To summarize, with increased solubility and controlled release of olive leaf phenolic compounds through their nano-encapsulation, a higher antioxidant activity was achieved.

  10. Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil.

    PubMed

    Lauri, Ilaria; Pagano, Bruno; Malmendal, Anders; Sacchi, Raffaele; Novellino, Ettore; Randazzo, Antonio

    2013-10-15

    The perception of odour and flavour of foods is a complicated physiological and psychological process that cannot be explained by simple models. Unfortunately, taste is not objective, but partially subjective and it depends also on the mood of the taster. Generally, sensory analysis is used to describe sensory features. The availability of a number of instrumental techniques has opened up the possibility to calibrate the sensory perception. Here we have tested the potentiality of nuclear magnetic resonance spectroscopy as "magnetic tongue" to measure sensory descriptors in extra-virgin olive oil. We were able to correlate the NMR metabolomic fingerprints of extra-virgin olive oil to the sensory descriptors: tomato, bitter, pungent, rosemary, artichoke, sweet, grassy and leaf.

  11. Independent components analysis coupled with 3D-front-face fluorescence spectroscopy to study the interaction between plastic food packaging and olive oil.

    PubMed

    Kassouf, Amine; El Rakwe, Maria; Chebib, Hanna; Ducruet, Violette; Rutledge, Douglas N; Maalouly, Jacqueline

    2014-08-11

    Olive oil is one of the most valued sources of fats in the Mediterranean diet. Its storage was generally done using glass or metallic packaging materials. Nowadays, plastic packaging has gained worldwide spread for the storage of olive oil. However, plastics are not inert and interaction phenomena may occur between packaging materials and olive oil. In this study, extra virgin olive oil samples were submitted to accelerated interaction conditions, in contact with polypropylene (PP) and polylactide (PLA) plastic packaging materials. 3D-front-face fluorescence spectroscopy, being a simple, fast and non destructive analytical technique, was used to study this interaction. Independent components analysis (ICA) was used to analyze raw 3D-front-face fluorescence spectra of olive oil. ICA was able to highlight a probable effect of a migration of substances with antioxidant activity. The signals extracted by ICA corresponded to natural olive oil fluorophores (tocopherols and polyphenols) as well as newly formed ones which were tentatively identified as fluorescent oxidation products. Based on the extracted fluorescent signals, olive oil in contact with plastics had slower aging rates in comparison with reference oils. Peroxide and free acidity values validated the results obtained by ICA, related to olive oil oxidation rates. Sorbed olive oil in plastic was also quantified given that this sorption could induce a swelling of the polymer thus promoting migration.

  12. Quality and chemical profiles of monovarietal north Moroccan olive oils from "Picholine Marocaine" cultivar: registration database development and geographical discrimination.

    PubMed

    Bajoub, Aadil; Hurtado-Fernández, Elena; Ajal, El Amine; Fernández-Gutiérrez, Alberto; Carrasco-Pancorbo, Alegría; Ouazzani, Noureddine

    2015-07-15

    Current knowledge of the quality and composition of Moroccan olive oil is still incomplete and no consistent database compiling its properties is available. This study was carried out to achieve a comprehensive characterisation of north Moroccan olive oils. Thus, 279 olive samples of "Picholine Marocaine" cultivar grown in 7 Moroccan regions were collected, and oils extracted over two consecutive crop seasons (2011 and 2012) and analysed (considering physicochemical quality parameters and purity criteria). Results indicated that all the studied samples showed values fulfilling the established limits set by the International Olive Council (IOC) standards, with the exception of 32 samples that had a linolenic acid content higher than 1%, which is the maximum value fixed by the IOC regulation. Furthermore, the usefulness of the evaluated parameters for tracing the geographical origin of the studied samples was tested by using canonical discriminant analysis. A good rate of correct classification and prediction was achieved.

  13. Anti-cancer properties of olive oil secoiridoid phenols: a systematic review of in vivo studies.

    PubMed

    Fabiani, R

    2016-10-12

    Epidemiological studies suggest that olive oil intake is associated to a reduced risk of cancer. Recently, the chemopreventive activity of olive oil has been attributed to its unique phenolic compounds represented by phenolic alcohols, hydroxytyrosol (3,4-dihydroxyphenylethanol: 3,4-DHPEA) and tyrosol (p-hydroxyphenylethanol: p-HPEA), and their secoiridoid derivatives 3,4-DHPEA-EA (oleuropein aglycon), p-HPEA-EA (ligstroside aglycon), 3,4-DHPEA-EDA, p-HPEA-EDA (oleocanthal), and oleuropein. Several studies have demonstrated that these compounds are able to inhibit proliferation and induce apoptosis in different tumor cell lines. These in vitro effects have been recently summarized in several reviews. The aim of this systematic review was to evaluate the in vivo anti-cancer activities of secoiridoid phenols as evidenced by either animal models of carcinogenesis or human intervention trials. From the literature research through "PubMed" and "Web of Science", 16 animal studies and 5 human intervention trials were identified and included in the review. Most of the animal studies have confirmed the ability of these compounds to inhibit the carcinogenesis process at both initiation and promotion/progression phases. All human intervention trials have investigated the effects of olive oil phenols on DNA damage. Among the five selected studies, three have shown a significant preventive effect on oxidative DNA damage in terms of reduction of 8-oxo-7,8-dihydro-2'-deoxyguanosine in urine, in mitochondria DNA of mononuclear cells and in lymphocyte DNA. The other two studies failed to see an effect on the urinary excretion of either etheno-DNA adducts or oxidation products of guanine. Further investigations are necessary to clarify the real chemopreventive potential of olive oil secoiridoid phenols on humans performing intervention studies on populations at high cancer risk.

  14. Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds.

    PubMed

    Delgado-Adámez, Jonathan; Baltasar, M Nieves Franco; Yuste, María Concepción Ayuso; Martín-Vertedor, Daniel

    2014-01-01

    The aim of this research was to evaluate strategies for the development of a virgin olive oil (VOO) enriched with aqueous extracts of olive leaf and cake to increase the necessary dose in the diet of phenolic compounds with a natural product, as phenolic compounds are involved on the healthy properties of olive oil. Different extraction procedures were evaluated with the aim of increasing the phenol content and antioxidant potential of extracts of olive leaf and cake. As leaves extract presented a higher total phenolic content, it was characterized in order to determine its phenolic profile, and was employed to enrich VOO. Diverse procedures were used to prepare enriched VOO with the leaves extract, and finally the effects of phenol enrichment were evaluated based on the antioxidant potential and oxidative stability of the prepared phenol-enriched virgin olive oils. These enriched VOOs increased significantly the content in phenolic compounds, antioxidant potential and oxidative stability 40, 4 and 1.5 fold more, respectively, than the Control oil. Furthermore, the addition of lecithin had a positive effect both on the phenolic compounds content, and on the antioxidant potential of the oils. Besides, the use of the olive leaves extract, with and without lecithin respectively, supposes a strategy potential for reducing the harmful effects that inflicts long-term preservation of VOOs and its possible deterioration.

  15. Effect of containers on the quality of Chemlali olive oil during storage.

    PubMed

    Gargouri, Boutheina; Zribi, Akram; Bouaziz, Mohamed

    2015-04-01

    This study is undertaken to determine the storage stability of Chemlali extra-virgin olive oil (EVOO) in different containers such as clear and dark glass bottles, polyethylene (PE) and tin containers. The different oil samples were stored under light at room temperature. Quality parameters monitored during a 6-month-storage period included: acidity, peroxide value (PV), spectrophotometric indices (K232 and K270), chlorophyll and carotene pigments, fatty acids and sterol compositions, total phenols, Rancimat induction time as well as sensory evaluation. Tin containers and dark glass bottles recorded the lowest oxidation values. In addition, oil packed in tin containers and dark glass bottles showed better physicochemical and organoleptic characteristics than that stored in clear glass bottles and PE containers. A significant decrease (p < 0.05) in the antioxidant contents (carotenes, chlorophylls and total phenols) was observed in the oil stored in the clear glass bottles and PE containers. Such results proved that the storage of oil in tin containers and dark glass bottles appeared most adequate, and showed a gradual loss of quality during storage, especially in PE containers and clear glass bottles. This study has shown that the best packaging materials for the commercial packing of Chemlali extra-virgin olive oil are tin containers and dark glass bottles.

  16. Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation.

    PubMed

    García-Martínez, Olga; De Luna-Bertos, Elvira; Ramos-Torrecillas, Javier; Ruiz, Concepción; Milia, Egle; Lorenzo, María Luisa; Jimenez, Brigida; Sánchez-Ortiz, Araceli; Rivas, Ana

    2016-01-01

    In this study, we aimed to clarify the effects of phenolic compounds and extracts from different extra virgin olive oil (EVOO) varieties obtained from fruits of different ripening stages on osteoblast cells (MG-63) proliferation. Cell proliferation was increased by hydroxytyrosol, luteolin, apigenin, p-coumaric, caffeic, and ferulic acids by approximately 11-16%, as compared with controls that were treated with one vehicle alone, while (+)-pinoresinol, oleuropein, sinapic, vanillic acid and derivative (vanillin) did not affect cell proliferation. All phenolic extracts stimulated MG-63 cell growth, and they induced higher cell proliferation rates than individual compounds. The most effective EVOO phenolic extracts were those obtained from the Picual variety, as they significantly increased cell proliferation by 18-22%. Conversely, Arbequina phenolic extracts increased cell proliferation by 9-13%. A decline in osteoblast proliferation was observed in oils obtained from olive fruits collected at the end of the harvest period, as their total phenolic content decreases at this late stage. Further research on the signaling pathways of olive oil phenolic compounds involved in the processes and their metabolism should be carried out to develop new interventions and adjuvant therapies using EVOO for bone health (i.e.osteoporosis) in adulthood and the elderly.

  17. Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation

    PubMed Central

    García-Martínez, Olga; De Luna-Bertos, Elvira; Ramos-Torrecillas, Javier; Ruiz, Concepción; Milia, Egle; Lorenzo, María Luisa; Jimenez, Brigida; Sánchez-Ortiz, Araceli; Rivas, Ana

    2016-01-01

    In this study, we aimed to clarify the effects of phenolic compounds and extracts from different extra virgin olive oil (EVOO) varieties obtained from fruits of different ripening stages on osteoblast cells (MG-63) proliferation. Cell proliferation was increased by hydroxytyrosol, luteolin, apigenin, p-coumaric, caffeic, and ferulic acids by approximately 11–16%, as compared with controls that were treated with one vehicle alone, while (+)-pinoresinol, oleuropein, sinapic, vanillic acid and derivative (vanillin) did not affect cell proliferation. All phenolic extracts stimulated MG-63 cell growth, and they induced higher cell proliferation rates than individual compounds. The most effective EVOO phenolic extracts were those obtained from the Picual variety, as they significantly increased cell proliferation by 18–22%. Conversely, Arbequina phenolic extracts increased cell proliferation by 9–13%. A decline in osteoblast proliferation was observed in oils obtained from olive fruits collected at the end of the harvest period, as their total phenolic content decreases at this late stage. Further research on the signaling pathways of olive oil phenolic compounds involved in the processes and their metabolism should be carried out to develop new interventions and adjuvant therapies using EVOO for bone health (i.e.osteoporosis) in adulthood and the elderly. PMID:26930190

  18. Olive-oil consumption and health: the possible role of antioxidants.

    PubMed

    Owen, R W; Giacosa, A; Hull, W E; Haubner, R; Würtele, G; Spiegelhalder, B; Bartsch, H

    2000-10-01

    In the Mediterranean basin, olive oil, along with fruits, vegetables, and fish, is an important constituent of the diet, and is considered a major factor in preserving a healthy and relatively disease-free population. Epidemiological data show that the Mediterranean diet has significant protective effects against cancer and coronary heart disease. We present evidence that it is the unique profile of the phenolic fraction, along with high intakes of squalene and the monounsaturated fatty acid, oleic acid, which confer its health-promoting properties. The major phenolic compounds identified and quantified in olive oil belong to three different classes: simple phenols (hydroxytyrosol, tyrosol); secoiridoids (oleuropein, the aglycone of ligstroside, and their respective decarboxylated dialdehyde derivatives); and the lignans [(+)-1-acetoxypinoresinol and pinoresinol]. All three classes have potent antioxidant properties. High consumption of extra-virgin olive oils, which are particularly rich in these phenolic antioxidants (as well as squalene and oleic acid), should afford considerable protection against cancer (colon, breast, skin), coronary heart disease, and ageing by inhibiting oxidative stress.

  19. The Strategy of Voluntary Certification in Italian Olive Oil Industry: Who and Why?

    PubMed

    Riganelli, Chiara; Marchini, Andrea

    2016-01-28

    The phenomenon of asymmetric information is central in the agri-food sector, in which often there is not full information transparency about product quality. This condition is particularly complex considering the high-end products. In order to reduce this information gap, a company can choose voluntarily to participate in certification programs that can be viewed also as a simplification of some organization issues. The research aims to understand the characteristics of firms oriented to use voluntary certifications as a tool to reduce information asymmetries between producers and final consumers. In particular, we want to consider two contexts of analysis: a structural one, considering some specific internal aspects and investment choices of the firms; a second one that takes into account some decisions related to market relationships. The study concerns small and medium olive oil company of Southern Italy. The results show significant values in both the two dimensions considered. Among the first one, there are significances in immaterial company investments but also in physical assets related to the olive oil process. There are several scientific developments relevant to the olive oil process and some of these patents have been reviewed in this paper. In the second part of analysis there are significances in some distribution channels as well as in the export activity. This work aims to contribute to the debate about the addressing of quality policy for a reduction of asymmetric information in the high-end products.

  20. Preparative isolation of oleocanthal, tyrosol, and hydroxytyrosol from olive oil by HPCCC.

    PubMed

    Adhami, Hamid-Reza; Zehl, Martin; Dangl, Christina; Dorfmeister, Dominic; Stadler, Marco; Urban, Ernst; Hewitson, Peter; Ignatova, Svetlana; Krenn, Liselotte

    2015-03-01

    For the provision of oleocanthal (OLC), a phenolic compound with very promising pharmacological properties, isolation from olive oil is a very important option. Due to the compound's sensitivity to decomposition upon exposure to oxygen and light, a very gentle isolation method has been developed under use of high performance countercurrent chromatography (HPCCC). By partition of olive oil between hexane and methanol, an extract enriched in phenolics was prepared and subjected to a two-step HPCCC separation under use of heptane-EtOAc-MeOH-H2O mixtures in normal-phase and reverse phase mode, respectively. With this method, the isolation of tyrosol, hydroxytyrosol, and the mixture of (3S,4E)- and (3S,4Z)-OLC was achieved in approx. 70 min for each step. By one- and two-dimensional NMR-experiments and LC-MS, the equilibrium of (3S,4E)- and (3S,4Z)-OLC in such olive oil extracts has unambiguously been proven for the first time.

  1. Microchip electrophoresis with amperometric detection for a novel determination of phenolic compounds in olive oil.

    PubMed

    Godoy-Caballero, María del Pilar; Acedo-Valenzuela, María Isabel; Galeano-Díaz, Teresa; Costa-García, Agustín; Fernández-Abedul, María Teresa

    2012-11-07

    The relevance of the development of microchip electrophoresis applications in the field of food analysis is considered in this work. A novel method to determine important phenolic compounds in extra virgin olive oil samples using a miniaturized chemical analysis system is presented in this paper. Three interesting phenolic compounds in olive oil and fruit (tyrosol, hydroxytyrosol and oleuropein glucoside) were studied by end-channel amperometric detection using a 100 μm gold wire as working electrode in glass microchip electrophoresis. The electrochemical behavior of these compounds was studied and the medium to carry out their detection was selected (0.1 M aqueous sulfuric acid). The best conditions for the separation were achieved in sodium tetraborate (10% methanol, pH 9.50) with different concentrations for the sample and the running buffer in order to allow the sample stacking phenomenon. The injection was carried out using 600 V for 3 s and the separation voltage was set at 1000 V. The quality of the method was evaluated through its analytical figures of merit and by its performance on real extra virgin olive oil samples. Determination of these compounds was carried out using the standard addition calibration method with good recoveries.

  2. Effects of maternal dietary olive oil on pathways involved in diabetic embryopathy.

    PubMed

    Higa, Romina; Roberti, Sabrina Lorena; Musikant, Daniel; Mazzucco, María Belén; White, Verónica; Jawerbaum, Alicia

    2014-11-01

    Maternal diabetes induces a pro-oxidant/pro-inflammatory intrauterine environment related to the induction of congenital anomalies. Peroxisome proliferator activated receptors (PPARs) are transcription factors that regulate antioxidant and anti-inflammatory pathways. We investigated whether maternal diets supplemented with olive oil, enriched in oleic acid, a PPAR agonist, can regulate the expression of PPAR system genes, levels of lipoperoxidation and activity of matrix metalloproteinases (MMPs) and their endogenous inhibitors (TIMPs) in embryos and decidua from diabetic rats. The embryos and decidua from diabetic rats showed reduced expression of PPARs and increased concentration of lipoperoxidation, MMPs and TIMPs, whereas the maternal treatments enriched in olive oil increased PPARδ in embryos and PPARγ and PPARγ-coactivator-1α expression in decidua, and increased TIMPs concentrations and decreased lipoperoxidation and MMPs activity in both tissues. Thus, maternal diets enriched in olive oil can regulate embryonic and decidual PPAR system genes expression and reduce the pro-oxidant/pro-inflammatory environment during rat early organogenesis.

  3. Alleviation of Antioxidant Defense System by Ozonized Olive Oil in DNBS-Induced Colitis in Rats

    PubMed Central

    Bayoumi, Fatehia A.; Ahmed, Naglaa G.

    2014-01-01

    The aim of the study was to evaluate the potential protective effect of ozonized olive oil (OZO) in 2,4-dinitrobenzene sulphuric acid (DNBS) induced colitis in rats and to elucidate the role of some antioxidant defense system (superoxide dismutase “SOD,” glutathione peroxidase “GSH-Px,” and catalase “CAT”) in these effects. The physicochemical parameters including viscosity, peroxide, and acid values of olive oil and OZO were evaluated. The animals were divided into several groups and the colitis was induced in the rats by intracolonic instillation of DNBS at dose of 15 mg/rat. Olive oil (OO) at dose of 6 mg/kg and OZO at doses of 3 and 6 mg/kg was administered orally for 7 days, starting the day before induction of colitis. Our results showed that macroscopic and microscopic damage scores were significantly reduced in a dose response manner in rats pretreated with OZO only. In contrast, CAT, GSH-Px, and SOD activities were significantly increased in the distal colon of inflamed animals pretreated with OZO with respect to control group dose dependently. Results demonstrate that OZO pretreatment exerts protective effects in DNBS induced colitis in rats and provide evidence that the protective effects of OZO are mediated by stimulation of some antioxidant enzymes. PMID:25276059

  4. Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulteration.

    PubMed

    Arvanitoyannis, Ioannis S; Vlachos, Antonios

    2007-01-01

    The authenticity of products labeled as olive oils, and in particular as virgin olive oils, stands for a very important issue both in terms of its health and commercial aspects. In view of the continuously increasing interest in virgin olive oil therapeutic properties, the traditional methods of characterization and physical and sensory analysis were further enriched with more advanced and sophisticated methods such as HPLC-MS, HPLC-GC/C/IRMS, RPLC-GC, DEPT, and CSIA among others. The results of both traditional and "novel" methods were treated both by means of classical multivariate analysis (cluster, principal component, correspondence, canonical, and discriminant) and artificial intelligence methods showing that nowadays the adulteration of virgin olive oil with seed oil is detectable at very low percentages, sometimes even at less than 1%. Furthermore, the detection of geographical origin of olive oil is equally feasible and much more accurate in countries like Italy and Spain where databases of physical/chemical properties exist. However, this geographical origin classification can also be accomplished in the absence of such databases provided that an adequate number of oil samples are used and the parameters studied have "discriminating power."

  5. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.

    PubMed

    Chiou, A; Salta, F N; Kalogeropoulos, N; Mylona, A; Ntalla, I; Andrikopoulos, N K

    2007-10-01

    Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils