Search results for " Olive Oil"
showing 10 items of 68 documents
Alternariol-induced cytotoxicity in Caco-2 cells. Protective effect of the phenolic fraction from virgin olive oil.
2014
The extra virgin olive oil (EVOO) has been associated to antioxidant effects. The mycotoxin alternariol (AOH) can contaminate olives. The aims of this work were to determine the cytotoxic effects and reactive oxygen species (ROS) produced by AOH, tyrosol and oleuropein (two polyphenols of olive oil) and a real EVOO extract in Caco-2 cells. The MTT assay and the ROS production by the H2-DCFDA probe were used. Results demonstrated that AOH reduces cellular proliferation depending on concentration, whereas tyrosol and oleuropein did not (12.5-100 μM). The combination of AOH + oleuropein (50 μM) increased cell proliferation (24%) whereas, AOH + tyrosol decreased (47%) it. Besides, AOH increased…
Influence of cultivar and concentration of selected phenolic constituents on the in vitro chemiopreventive potential of olive oil extracts.
2011
One of the main olive oil phenolic compounds, hydroxytyrosol (3,4-DHPEA), exerts in vitro chemopreventive activities (antiproliferative and pro-apoptotic) on tumor cells through the accumulation of H2O2 in the culture medium. However, the phenol composition of virgin olive oil is complex, and 3,4-DHPEA is present at low concentrations when compared to other secoiridoids. In this study, the in vitro chemopreventive activities of complex virgin olive oil phenolic extracts (VOO-PE, derived from the four Italian cultivars Nocellara del Belice, Coratina, Ogliarola, and Taggiasca) were compared to each other and related to the amount of the single phenolic constituents. A great chemopreventive po…
Chemical characterization of organic residues on Late Roman amphorae from shipwrecks off the coast of Marsala (Trapani, Italy)
2021
Abstract Organic residues were extracted from thirty-three different types of Roman and Late Antique amphorae retrieved from underwater contexts in the custody of the Archaeological Museum “Baglio Anselmi” of Marsala in Sicily. The samples were analysed using GC-MS and 1H NMR, finding biomarkers of plant oils (including saturated and unsaturated fatty acids, alcohols and alkanes present in plant waxes) were identified in seven samples. The biomarkers for Pinaceae spp., used for making pitch, were identified in one sample. The results obtained shed light on the function of different types of North African amphorae, traditionally interpreted as containers for olive oil, wine and fish sauce, p…
Evaluation of Effects of Various Irrigating Solutions on Chemical Structure of Root Canal Dentin Using FTIR, SEM, and EDS: An In Vitro Study
2022
Background: Sequential chemical application for irrigating a root canal during chemomechanical debridement can affect the dentin microstructure. Understanding the effects of various irrigants on chemical properties of dentin can elucidate their effects on physical properties and thereby explain the higher incidence of structural failure in endodontically treated teeth. This in vitro research aimed to compare and evaluate the effects of three different irrigating solutions on the chemical structure of root canal dentin in extracted human teeth. Methods: Forty-eight extracted single-rooted mandibular premolar teeth were sectioned at the cemento–enamel junction by a diamond disc and were…
Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochroma…
2009
Abstract A simple and reliable method for the evaluation of the phenolic fraction of extra virgin olive oils (EVOO) by capillary electrochromatography (CEC) with UV–Vis detection, using lauryl acrylate (LA) ester-based monolithic columns, has been developed. The percentages of the porogenic solvents in the polymerization mixture, and the mobile phase composition, were optimized. The optimum monolith was obtained with a monomers/porogens ratio of 40:60% (wt/wt) using a LA/1,3-butanediol diacrylate ratio of 70:30% (wt/wt) and a 1,4-butanediol/1-propanol ratio of 25:75% (wt/wt). A satisfactory resolution between the phenolic compounds was achieved in less than 25 min with a 15:85 (v/v) ACN–wat…
Long-chain fatty alcohols from pomace olive oil modulate the release of proinflammatory mediators
2009
Pomace olive oil is a by-product of olive oil extraction that is traditionally produced and consumed in Spain. The nonglyceride matter of this oil is a good source of interesting minor compounds, like long-chain fatty alcohols, which are present free or as part of waxes. In the present study, long-chain fatty alcohols were isolated from the nonglyceride fraction of pomace olive oil, and the composition was identified and quantified. The major components of long-chain fatty alcohols were tetracosanol, hexacosanol and octacosanol. We investigated the ability of long-chain fatty alcohols from pomace olive oil to inhibit the release of different proinflammatory mediators in vitro by cells invol…
PRELIMINARY CHEMICAL CHARACTERIZATION OF TUNISIN MONOVARIETAL VIRGIN OLIVE OILS AND COMPARISON WITH SICILIAN ONES.
2007
Work was carried out on the characterization of monovarietal virgin olive oils (VOO) from Tunisia and Sicily (Italy). The two main Tunisian VOO (cvv. Chétoui of the North and cv. Chemlali grown in the Center and some regions of the South) and three principal Sicilian VOO (cvv. Nocellara del Belice, Biancolilla and Cerasuola) were studied. Moreover, the Chétoui oils were tested in a rain-fed control and an irrigation regime. All olive samples were picked at three different stages of ripeness. Analyses of major components (fatty acids and triacylglycerols) and minor ones (squalene, tocopherols and phenolic compounds) were carried out. Chétoui oils had a higher level of phenolic compounds foll…
Thermal oxidative process in extra-virgin olive oils studied by FTIR, rheology and time-resolved luminescence
2011
Abstract With the aim to characterise the antioxidant properties of different extra-virgin olive oils and to understand in more detail the mechanisms of oil degradation, we have made an experimental study on thermal induced oxidative processes of extra-virgin olive oils by using different techniques: Fourier Transform Infrared (FTIR) spectroscopy, rheology and time-resolved luminescence. The oxidation process was followed at three different heating temperatures (30, 60 and 90 °C) as a function of time up to 35 days. Thermal treatment induced changes in the FTIR spectra in the wavenumbers region 3100–3600 cm −1 : in particular, the absorption profiles show an initial formation of hydroperoxi…
Sistema de monitorización en continuo a tiempo real de la concentración de oxígeno durante el batido para la producción de aceite de oliva virgen
2012
During the mechanical extraction process of Virgin Olive Oil (VOO) some important physical phenomena and enzymatic transformations occur which influence the quality of the final product. The control of process parameters is crucial to ensure the quality of VOO, therefore process monitoring and control is a fundamental requirement in the modern VOO processing industry. The present work proposes an innovative Real-Time Monitoring System (RTMS) aimed at continuously measuring the oxygen concentration during the malaxation process in order to establish a correlation with the quality of the final product obtained. This monitoring system is based on an oxygen concentration sensor directly connect…
HPLC profile and evolution during storage of triglycerides and diglycerides in virgin olive oils
2008
High-performance liquid chromatography has been used for determining the triglyceridice and diglyceridice composition of olive oils from main, minor and neglected Sicilians cultivars. The HPLC analysis has allowed the identification and the quantification of 16 triglycerides. Among these, OOO, POO+SOL, OOL and POL, have shown a content higher than 84% of the total area of peaks in the chromatographic profile. Dioleine (OO) and oleopalmitine (OP) resulted the most representative diglycerides. Analyses have been made in January 2007 and repeated after six months, submitting samples to a simulation of shelf life, to verify as the storage conditions may influence the hydrolitic processes of tri…