Search results for "Extra-virgin olive oil"
showing 10 items of 10 documents
Flavouring Extra-Virgin Olive Oil with Aromatic and Medicinal Plants Essential Oils Stabilizes Oleic Acid Composition during Photo-Oxidative Stress
2021
Essential oils (EOs) from medicinal and aromatic plants (MAPs) are well-known as natural antioxidants. Their addition to extra-virgin olive oil (EVOO) can contribute to reducing fat oxidation. The main aim of this study was to improve both food shelf-life and aromatic flavour of EVOO, adding different EOs of Sicilian accessions of common sage, oregano, rosemary and thyme. The morphological and production characteristics of 40 accessions of MAPs were preliminarily assessed. EOs from the most promising accessions of MAPs were analysed by gas-chromatography and mass spectrometry. Photo-oxidative studies of the EOs were carried out and the determination of the EVOO fatty acids obtained from 4 I…
Effect of O2 control and monitoring on the nutraceutical properties of extra virgin olive oils
2016
Abstract The presence of oxygen during malaxation has key role in improving Extra Virgin Olive Oil (EVOO) quality in terms of volatile and phenolic compounds. The objective of this study was to evaluate the influence of the head space malaxer oxygen concentration on the physicochemical characteristics and nutraceutical properties of EVOO from the Nocellara del Belice olives. The acidic compounds were related to the concentration of the oxygen presented in the machine headspace considering a new software application for the online oxygen management opportunely designed and applicable to all the existing plants. The right timepoint and oxygen concentration of the malaxation process was establ…
Extra-virgin olive oils storage: Effect on constituents of biological significance
2021
Abstract The high oxidative stability of virgin olive oil with respect to other vegetable oils is mainly due to its fatty acid composition, in particular, to the high monounsaturated-to-polyunsaturated ratio, and to the presence of minor compounds that play a major role in preventing oxidation. In spite of its high stability, virgin olive oil is susceptible to oxidative processes, such as enzymatic oxidation, photooxidation, and autoxidation, which mainly occur during processing and storage. Generally, extra-virgin olive oil has a relatively long shelf life of 16–18 months of storage at room temperature. The study of shelf life is generally based on determining of quality parameters (acidit…
Nutraceutical properties of extra-virgin olive oil: a natural remedy for age-related disease?
2013
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; oleurope…
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…
Effects of extra-virgin olive oil enriched with E-vitamin and Q10-coenzyme on the heart rate variability and plasma antioxidant status in athletes
2010
OBJECTIVES: To examine whether the assumption of extra virgin olive oil enriched with E-vitamin and Q10-coenzyme may improve the plasma anti-oxidant/pro-oxidant balance and be associated with favorable changes in heart rate variability (HRV). METHODS: Four male athletes, mean age 22 (range 21-24), were recruited. They assumed 20 ml per day of the integrator (20 mg Q10 and 15 mg Vit E) for one month. The plasma antioxidant capacity (AC) was evaluated by the crocin bleaching assay. The frequency-domain analysis of HRV was carried out using Cardioline Cube recorder and specific software to obtain, from an autoregressive power spectrum approach, the power in normalized units (nu) of the low-(LF…
Oleocanthal exerts antitumor effects on human liver and colon cancer cells through ROS generation
2017
The beneficial health properties of the Mediterranean diet are well recognized. The principle source of fat in Mediterranean diet is extra-virgin olive oil (EVOO). Oleocanthal (OC) is a naturally occurring minor phenolic compound isolated from EVOO, which has shown a potent anti-inflammatory activity, by means of its ability to inhibit the cyclooxygenase (COX) enzymes COX-1 and COX-2. A large body of evidence indicates that phenols exhibit anticancer activities. The aim of the present study was to evaluate the potential anticancer effects of OC in hepatocellular carcinoma (HCC) and colorectal carcinoma (CRC) models. A panel of human HCC (HepG2, Huh7, Hep3B and PLC/PRF/5) and CRC (HT29, SW48…
The Effect of a Mediterranean Diet on the Incidence of Cataract Surgery
2017
Background: Cataract is a leading cause of vision impairment worldwide, and surgery is the only available treatment. The process that initiates lens opacification is dependent on the oxidative stress experienced by the lens components. A healthy overall dietary pattern, with the potential to reduce oxidative stress, has been suggested as a means to decrease the risk of developing cataract. We aimed to investigate the hypothesis that an intervention with a Mediterranean diet (MedDiet) rather than a low-fat diet could decrease the incidence of cataract surgery in elderly subjects. Methods: We included 5802 men and women (age range: 55-80 years) from the Prevencion con Dieta Mediterronea study…
Effect of kinematic viscosity over the dynamic properties of an extra-virgin olive oil
2011
Previous studies 1,2 have shown that kinematic viscosity values of food oils depend on the presence of added solvents and on the nature of the oil under investigation (e.g., geographical origin and treatments prior to oil production). However, to the best of our knowledge, only one paper 3 dealt with the correlation between viscosity values and relaxation times of simple pure alkyl compounds. Up to now, no papers have been found in literature dealing with viscosity of complex mixtures and their relaxometric properties. In this study, we intended to investigate the effect of kinematic viscosity over the dynamic properties of an extra-virgin olive oil which is known as a very complex mixture …