Search results for "OLIVE OIL"

Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional metho…

2015

Abstract Background A large amount of wastes and by-products are generated during olive oil production process. Traditionally, these products have been considered as a problem. However, they constitute a great source of high-added value compounds, which have the potential to be used as food additives and/or nutraceuticals. Therefore, valorization of wastes and by-products from food industry kills two birds with one stone and addresses both the use of waste and by-products and societal health, thus greatly contributing for a sustainable food chain from an environmental and economical point of view. Scope and approach In the present review, current and new insights in the recovery of high-add…

Effect of growing area on tocopherols, carotenoids and fatty acid composition ofPistacia lentiscusedible oil

2014

International audience; In this investigation, we aim to study, for the first time, the effect of the growing area on tocopherols, carotenoids and fatty acid content of Pistacia lentiscus fixed oil. Fruits were harvested from eight different sites located in the north and the centre of Tunisia. Tocopherols, carotenoids and fatty acid content of the fixed oils were determined. The highest carotenoid content was exhibited by Feija oil (10.57 mg/kg of oil). Oueslatia and Tabarka oils displayed the highest alpha-tocopherol content (96.79 and 92.79 mg/kg of oil, respectively). Three major fatty acids were determined: oleic, palmitic and linoleic acids. Oleic acid was the main fatty acid presenti…

Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils

2004

The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in relation to olive varieties and ripeness, have been studied. Nutritional quality has been evaluated comparing nutrient contents with the recommended daily intake for the Italian population. Oxidative vulnerability has been studied following three different approaches: i) a predictive approach (calculation of the degree of antioxidant protection or DAP index); ii) a descriptive approach (loss of some natural antioxidants during storage); iii) a confirmatory approach (oven test method). This study demonstrated that the olive variety and ripeness degree are important determinants of the nutritional …

Oxidation Processes in Sicilian Olive Oils Investigated by a Combination of Optical and EPR Spectroscopy

2012

:  Extra virgin olive oil (EVOO) is recognized as one of the healthiest foods for its high content of antioxidants, which forestall and slow down radical formation. Free radical-initiated oxidation is considered one of the main causes of rancidity in fats and oils. As a consequence, reliable protocols for the investigation of oil oxidation based on selective, noninvasive, and fast methods are highly desirable. Here we report an experimental approach based on UV-Vis absorbance, steady-state fluorescence, and electron paramagnetic resonance (EPR) spectroscopy for studying oxidation processes induced by temperature for a period up to 35 d on Sicilian EVOO samples. We followed the decrease in β…

Effects of foal presence at milking and dietary extra virgin olive oil on jennet milk fatty acids profile

2009

TwelveRagusanajennetswerestudiedtoinvestigatetheeffectsof dietaryextra Twelve Ragusana jennets were studiedtoinvestigatetheeffectsof dietaryextra studied to investigatetheeffectsof dietaryextra the effects of dietaryextra dietary extra virgin olive oil and thepresenceofthefoal duringmilkingonmilkfattyacids(FA)profile.At20, 50 thepresenceofthefoal duringmilkingonmilkfattyacids(FA)profile.At20, 50 he presence of the foal during milking on milk fatty acids (FA) profile. At 20, 50 and 90 days post-foaling, each jennet was milked 4 times per day. The feeding system and the milking procedures are given by Alabiso et al. (2009). FA profiles of the composites from milkings without foals (1MNF+3MNF)…

Evaluation of the quality of olive oil using fatty acid profiles by direct infusion electrospray ionization mass spectrometry

2008

Abstract Electrospray ionization mass spectrometry is used to predict the olive oil quality according to European Union marketing standards. Samples were 1:50 diluted in an alkaline 85:15 (v/v) propanol/methanol mixture and directly infused into the electrospray ionization source of an ion trap mass spectrometer. The establishment of ratios of the peak abundances of the free fatty acids followed by linear discriminant analysis was employed to predict the olive oil quality grade. In addition, using multiple linear regression and partial least-squares regression, the percentages of extra virgin and virgin olive oils in binary mixtures were predicted with 5–11% average prediction errors.

Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression

2011

Abstract Fourier-transform infrared spectroscopy (FTIR), followed by multivariate treatment of spectral data, was used to evaluate the oxidised fatty acid (OFA) concentration in virgin olive oil samples characterised by different oxidative status. The entire FTIR spectra (4000–700 cm−1) of oils were divided in 25 wavelength regions. The normalised absorbances of the peak areas within these regions were used as predictors. In order to predict the OFA concentration, multiple linear regression (MLR) models were performed. After a cube root transformation of data, an MLR model constructed using eight predictors was able to predict OFA concentration with an average error of 17%. The main wavelen…

El desayuno escolar; una intervención educativa en alimentación y nutrición saludable

2017

El Desayuno Completo y Saludable es básico para el crecimiento además favorece un mayor rendimiento físico e intelectual durante la mañana. Dicho Desayuno debe ser siempre: Lácteos, Cereales, Frutas y sus derivados, sin olvidarnos de nuestro Aceite de Oliva. Saltarse o realizar un desayuno de mala calidad es un factor que, además, origina sobrepeso y obesidad infantil. Por ello las Organizaciones Promotoras de la Salud fomentan la intervención de hábitos saludables en Alimentación y Nutrición. Siendo uno de los objetivos este Desayuno Completo y Saludable el cual desde la escuela debe promocionarse, sobre todo fomentando la ingesta de fruta. En base a lo expuesto nuestro trabajo diseña una …

Cytotoxic effects of a crude extract of extra virgin olive oil on human HL60 cell lines sensitive and resistant with MDR phenotype

2008

Eating patterns are associated with biomarkers in a selected population of university students and employees.

2011

AbstractThe association between diet and CVD cannot be assigned to a single nutrient, but rather to a set of nutrients and non-nutrients, and eating pattern analyses have become an important tool in investigation of this relationship. Our objective was to investigate eating patterns in relation to nutrient intake and serum concentration of folate, vitamin B12 and TAG in ninety-five healthy adult participants. Dietary information was collected by an FFQ, and eating patterns were obtained by principal components analyses of thirty-three food groups. Three eating patterns were extracted, a sweet eating pattern identified by intakes of cakes, snacks, sugar-sweetened drinks and chocolates; a pru…