Olive Oil Concentration Research Articles

INVESTIGATION OF THE GIBBERELLIC ACID OPTIMIZATION WITH A STATISTICAL TOOL FROM Penicillium variable IN BATCH REACTOR

The culture conditions for gibberellic acid (GA3) production by the fungus Penicillium variable (P. variable) was optimized using a statistical tool, response surface methodology (RSM). Interactions of culture conditions and optimization of the system were studied using Box–Behnken design (BBD) with three levels of three variables in a batch flask reactor. Experimentation showed that the model developed based on RSM and BBD had predicted GA3 production with R 2 = 0.987. The predicted GA3 production was optimum (31.57 mg GA3/kg substrate) when the culture conditions were at 7 days of incubation period, 21% v/w of inoculum size, and 2% v/w of olive oil concentration as a natural precursor. The results indicated that RSM and BBD methods were effective for optimizing the culture conditions of GA3 production by P. variable mycelia.

Bioactive Properties of the Main Triterpenes Found in Olives, Virgin Olive Oil, and Leaves of Olea europaea

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.

Introducing Pistacia khinjuk (Kolkhoung) Fruit Hull Oil as a Vegetable Oil with Special Chemical Composition and Unique Oxidative Stability

The chemical and qualitative characteristics of P. khinjuk hull oil (PKHO), P. atlantica hull oil (PAHO), and Sesamum indicume L. cv. Dezful seed oil (SISO) were compared. The high values of wax and tocopherol compounds and low values of the saponification number of PKHO were interesting. PKHO was also unique due to its high content of tocotrienols (92.6% of total tocol compounds). Oxidation stability data showed that PKHO was the most stable oil against lipid oxidation, followed by PAHO and SISO. The conjugated diene hydroperoxides increase during heat treatment (8 h) at 170°C for PKHO, PAHO, and SISO and were 18.41, 25.28, and 300.66%, respectively. Moreover, the carbonyl value was significantly increased at the lowest speed for PKHO, followed by PAHO and SISO. During heat treatment, there was no difference between PKHO and PAHO concerning total polar compounds, whereas the parameter showed a linear increase for SISO. The antioxidative activity of PKHO at low concentration (0.0099%) in olive oil was also almost equal to that of TBHQ (100 ppm).

Lipase-nanoporous gold biocomposite modified electrode for reliable detection of triglycerides

For triglycerides biosensor design, protein immobilization is necessary to create the interface between the enzyme and the electrode. In this study, a glassy carbon electrode (GCE) was modified with lipase-nanoporous gold (NPG) biocomposite (denoted as lipase/NPG/GCE). Due to highly conductive, porous, and biocompatible three-dimensional structure, NPG is suitable for enzyme immobilization. In cyclic voltammetry experiments, the lipase/NPG/GCE bioelectrode displayed surface-confined reaction in a phosphate buffer solution. Linear responses were obtained for tributyrin concentrations ranging from 50 to 250mgdl−1 and olive oil concentrations ranging from 10 to 200mgdl−1. The value of apparent Michaelis–Menten constant for tributyrin was 10.67mgdl−1 and the detection limit was 2.68mgdl−1. Further, the lipase/NPG/GCE bioelectrode had strong anti-interference ability against urea, glucose, cholesterol, and uric acid as well as a long shelf-life. For the detection of triglycerides in human serum, the values given by the lipase/NPG/GCE bioelectrode were in good agreement with those of an automatic biochemical analyzer. These properties along with a long self-life make the lipase/NPG/GCE bioelectrode an excellent choice for the construction of triglycerides biosensor.

Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes

The objective of this experiment was to evaluate the effect of a dietary supplementation of lampant olive oil on the fatty aid profiles of the milk and cheese of ewes. Nine lactating ewes were used in a 3 × 3 Latin square design. Dietary treatments were supplemented with 0 (control; T0), 36 (T1) and 88 (T2) g of lampante olive oil/kg of dry matter intake (DM). DM, milk yield and milk composition (fat and protein) were not affected by dietary treatments. Oleic and vaccenic acids gradually increased (P < 0.05) and the saturated FA and atherogenicity index decreased (P < 0.05) in milk and cheese as the concentration of lampante olive oil was increased in dietary rations. Overall, the supplementation of lampante olive oil in the diets of lactating ewes increased monounsaturated FA and decreased saturated FA concentrations in milk and cheese, thus improving their quality from the human health standpoint.

English

&nbsp; A wild strain of&nbsp;Yarrowia lipolytica, identified as LMI 91, was isolated from an oleaginous Brazilian fruit called&nbsp;pequi&nbsp;(Caryocar brasiliense&nbsp;Camb), which is a native species of the Brazilian savannah and which acts&nbsp;as a potent lipase producer. The present study examined the effects of certain factors, such as the combination of casein and meat peptones, as well as the initial pH of a culture medium in&nbsp;lipase produced by&nbsp;Y. lipolytica&nbsp;LMI 91. Experiments were conducted within a low concentration of olive oil, at a temperature of 30&deg;C and a fermentation time of 60 h, under&nbsp;orbital shaking. The response surface methodology was used to determine the optimum concentration of the constituents&rsquo; composition. A 22&nbsp;experimental design with four axial points and three central points was employed in the optimization experiments, and interactive regression analysis was performed to obtain the optimum concentration.&nbsp;The experimental values were found to be in accordance with the predicted values, presenting a correlation coefficient of&nbsp;0.866. The maximum lipase activity (13.0 U/mL) was obtained by peptone mixture of 70 g/L (1:1) and an initial pH of 5.0. &nbsp; Key words:&nbsp;Yarrowia lipolytica, wild strain, extracellular lipase, fermentation, optimization.

Physicochemical and sensory qualities of spiced soy-corn milk

A wild strain of Yarrowia lipolytica , identified as LMI 91, was isolated from an oleaginous Brazilian fruit called pequi ( Caryocar brasiliense Camb ), which is a native species of the Brazilian savannah and which acts as a potent lipase producer. The present study examined the effects of certain factors, such as the combination of casein and meat peptones, as well as the initial pH of a culture medium in lipase produced by Y. lipolytica LMI 91. Experiments were conducted within a low concentration of olive oil, at a temperature of 30°C and a fermentation time of 60 h, under orbital shaking. The response surface methodology was used to determine the optimum concentration of the constituents’ composition. A 2 2 experimental design with four axial points and three central points was employed in the optimization experiments, and interactive regression analysis was performed to obtain the optimum concentration. The experimental values were found to be in accordance with the predicted values, presenting a correlation coefficient of 0.866. The maximum lipase activity (13.0 U/mL) was obtained by peptone mixture of 70 g/L (1:1) and an initial pH of 5.0. Keywords : Yarrowia lipolytica , wild strain, extracellular lipase, fermentation, optimization African Journal of Biotechnology Vol. 12(17), pp. 2270-2278

Facile single mode electrospinning way for fabrication of natural product based silver decorated polyurethane nanofibrous membranes: Prospective medicated bandages

In this study we have introduced for the first time a new class of bionanocomposite scaffold composed of virgin olive oil/poly(urethane) blend system decorated with silver nanoparticles via single mode electrospinning approach. Olive oil is a natural material that contains vitamin E, antioxidants and phenol that affect cytokine production by skin cells when applied topically and help in recovery process when skin damage occurs. Herein, we standardized optimal concentration (5%) of olive oil to get spinable solution for fabrication of oil blended nanofiberous membranes. The fabricated bionanocomposite membranes were characterized through scanning electron microscopy, energy dispersive X-ray analysis and X-ray diffraction pattern to study effect of olive oil on morphological and molecular behavior. The antimicrobial effects, viability and proliferation of as-spun bionanocomposite was studied using Escherichia coli (Gram negative) and NIH 3T3 fibroblasts as model strain and cell line respectively. The SEM-EDX and XRD results confirmed well oriented nanofibers and good dispersion of oil. The outcome of results also indicated that incorporation of olive oil in polymer media affected both the morphology and size of PU nanofiber membranes. The bionanocomposite was able to inhibit the growth of E. coli and revealed non-cytotoxic behavior towards the fibroblast cell culture. Thus the olive oil blended scaffold embedded with silver nanoparticles could be used as a prospective antimicrobial agent which can potentially reduce wound contamination and simultaneously help in wound healing process. Finally, our results clearly indicate the potential of designing bionanocomposite as medicated bandages for skin diseases, burns and damaged skin treatment.

Fourier transform infrared and fluorescence spectroscopy for analysis of vegetable oils

Fourier transform infrared (FTIR) and fluorescence spectroscopy, combined with chemometric approaches have been developed to analysis of extra virgin olive oil adulterated with pomace olive oil. The measurements were made on pure vegetable oils: extra virgin oil, pomace olive oil and that adulterated with varying concentration of pomace olive oil. Today, the application of FTIR spectroscopy has increased in food studied, and particularly has become a powerful analytical tool in the study of edible oils and fats. The spectral regions where the variations were observed chosen for developing models and cross validation was used. The synchronous fluorescence spectrometry takes advantage of the hardware capability to vary both the excitation and emission wavelengths during the analysis with constant wavelength difference is maintained between the two. The region between 300 and 400 nm is attributed to the tocopherols and phenols, the derivatives of vitamin E are associated with the region 400-600 nm and the bands in the region of 600-700 nm are attributed to the chlorophyll and peophytin pigments. The results presented in this study suggest that FTIR and fluorescence may be a useful tool for analysis and detecting adulteration of extra virgin olive oil with pomace oil.

Survival of Candida parapsilosis yeast in olive oil

Candida parapsilosis is a human opportunistic pathogen yeast isolated from different habitats like animals, man, pickled cucumber, fruit juices, and water. Recent studies have demonstrated that C. parapsilosis can survive in olive oil for very long periods even exceeding 24 months. The survival of two strains of C. parapsilosis named DAPES 1890 and 1892, previously isolated from extra virgin olive oil, was influenced by the state of hydration of the cells and the polyphenols concentration of olive oil. When the cells of the two strains of C. parapsilosis were inoculated under a liophilized form into olive oil containing 45–312 mg/kg of total polyphenols, their survival in some olive oil samples reached approximately 18 months. However, if the above-mentioned inoculum was rehydrated with 1 % of distilled water, then the survival of both yeast strains in some samples of oil exceeded 24 months. The two yeast strains, recovered from the olive oil samples after 24 months of storage, showed, under SEM, spherical shapes with and without buds according to whether the inoculum was made up of rehydrated or lyophilized cells. The survival of all the C. parapsilosis strains was also negatively influenced by the polyphenols concentration of the olive oil samples inoculated both with lyophilized and rehydrated yeast cells. In the oily habitat, the polyphenols sorption to the C. parapsilosis yeast surface was observed, and during storage the polyphenols reacted with the yeast cell walls according to their concentration in the inoculated olive oil.

Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality

Quality changes due to oven-baking of sardine for 20, 40, 50 and 60 min and due to deep frying of anchovy for 2, 3, 4 and 5 min in olive and sunflower oil were studied. Linear increase in total losses with the time of processing was observed. A linear inverse relationship was observed between moisture/lipid and moisture/protein due to time of baking of sardines and time of frying of anchovies (wet matter). However, no changes were detected in sardine samples due to time of baking (dry matter), while a reduction in proteins and ash followed by an increase in lipids was detected in fried anchovies due to time of frying (dry matter). The fatty acid profiles indicated that a rich in EPA + DHA (33.16%) and in ω-3/ω-6 ratio (9.40) baked sardines can be produced in 20 min at 200 °C. The fatty acid profiles of fried anchovies tremendously changed, indicating entirely different products. Olive oil is probably a better medium to fry fish products, since either the two beneficial fatty acids (EPA and DHA) detected at higher concentrations in anchovies fried in olive oil or the ω-3/ω-6 ratio remained at higher values (0.71-2.56). An increase of cholesterol and squalene content with increasing the time of baking was detected in sardine samples, probably due to decline of moisture content. On the contrary, cholesterol significantly reduced due to frying of anchovy in olive oil. Simultaneously squalene concentration significantly and linearly increased, from 3.87 mg/100 g in the unprocessed anchovies to 73.25 mg/100 g in the samples fried for 5 min, indicating its existence at beneficial levels, besides low cholesterol concentration detected in fried olive oil and squalene concentration gradually and linearly decreased, confirming the absorption from the anchovy samples. Similar was the changes of cholesterol and squalene in anchovies samples fried in sunflower oil.

A methodological proposal based on Signal Detection Theory for the study of dissociation between sensory and decision processes in the context of olive oil tasting

An experiment evaluated a Signal Detection Theory (SDT) approach to olive oil tasting research within laboratory conditions akin to ecological tasting situations. Participants confronted a tasting situation in which olive oil concentration (0.4%, 0.8% or 1.6%) and instructions (lenient or conservative) were manipulated in a full factorial between-subjects design. Results were analyzed using a variety of measures of sensitivity and bias, both parametric and non-parametric, as well as robust statistics. Olive oil concentration only affected sensory processes while instructions only affected decision processes. Non-parametric indices of sensitivity A′ and bias B′D, and robust analysis of variance were, both conceptually and methodologically, the most suitable for separately measuring sensory and decision processes in the context of olive oil tasting.

Lipase Production in Solid State Fermentation Using Aspergillus niger: Response Surface Methodology

Among enzymes, lipases have been widely investigated because of their numerous industrial applications. In this study, optimization of lipase production by Aspergillus niger in solid state fermentation from rice bran as solid substrate was investigated. The optimal conditions were obtained with the aid of central composite design (CCD) under response surface methodology (RSM). In the analysis of 20 experimental runs, effects of three variables such as olive oil concentration, glucose concentration and humidity ratio on lipase activity were evaluated. The interaction between lipase activity and independent paired parameters were illustrated by three-dimensional diagrams while other factors were set at zero level. The optimum values of oil concentration, glucose concentration and humidity ratio were 1.78, 2.54 and 1.95% (g/gdss), respectively and the enzyme activity for optimum conditions was121.53 (U/g dss). Also, the effect of temperature and pH on the relative lipase activity in enzyme reaction was evaluated. The lipase produced was highly active at 30.3°C and pH value of 6.87.

The Phytotoxic and Genotoxic Effects of Olive Oil and Milk Industry Wastewater onElodea canadensis

Elodeacanadensis were planted and exposed to different concentrations of olive oil and milk industry wastewater in aquariums containing sand. Plants were sampled after 4 weeks exposure to different concentrations of wastewater solutions. The phytotoxic effects were determined by morphological and anatomical experiments, while genotoxic effects were determined by cytological experiments. Three morphological traits; main shoot length, number of lateral shoots and cumulated length of lateral roots were measured, leaf and shoot anatomy were examined. Cytological effects were investigated in root apical meristematic cells by using squashing techniques. Mitotic index and abnormality frequencies in different phases of mitosis and abnormality types were investigated and chlorophyll content in leaves was determined. Most of the morphological traits of E.canadensis were affected by the wastewater samples. Both the olive oil and milk industry wastewater dilutions had cytotoxic effects on mitosis. In conclusion, results indicate that E.canadensis is more sensitive to olive oil wastewater than milk industry wastewater.

Effects of progressively increasing the difficulty of training on sensitivity and strategic factors in olive oil tasting

Training schedules including progressive increments of difficulty lead to a better performance on a harder version of a discrimination task than non-progressive schedules that only include the hardest level of difficulty. A detection task in which participants had to detect whether the samples that they tasted contained a small amount of olive oil was used to test the relevance of this phenomenon in an olive oil tasting context. Two groups of participants received three training sessions with this task before receiving a final test of performance. In group hard-to-hard, olive oil concentration was kept low and constant throughout sessions and testing. In group easy-to-hard, olive oil concentration was high in the first training session. Olive oil concentration was progressively decreased across sessions, reaching the same level of the hard-to-hard group at the time of testing. Results showed better ability for detecting olive oil when participants were trained with progressively lower concentrations of olive oil than when the training program involved only the lowest (most difficult) one. Progressive training led participants to show a conservative bias that did not appear when training was only conducted with the most difficult discrimination.

Development and characterization of edible chitosan/olive oil emulsion films

Abstract The properties of plasticized chitosan–olive oil emulsion films prepared with increasing oil concentrations were investigated. Emulsifying nature of chitosan was enough to stabilize olive oil droplets in the film forming emulsions; hence homogeneous, thin and translucent films were obtained in all cases. The homogeneity of the lipid globules distribution in the films was confirmed by contact angle measurements and optical microscopy. All the tensile properties (Young Modulus, strength and maximum elongation) increased with olive oil concentration and were explained considering the interactions developed between lipid and carbohydrate phases in addition to the lubricant characteristics of the oil. Moisture sorption, water vapor permeation through the films and effective diffusion coefficients decreased as oil concentration increases, as a result of the non-polar nature of the lipid. Total soluble matter measurements were used to confirm the development of strong associations between chitosan and olive oil.

The 2′,4′,6′-Trihydroxyacetophenone Isolated fromMyrcia multifloraHas Antiobesity and Mixed Hypolipidemic Effects with the Reduction of Lipid Intestinal Absorption

This study evaluated the hypolipidemic and antiobesity effects of phloroacetophenone (2',4',6'-trihydroxyacetophenone, THA) isolated from Myrcia multiflora and their relationship with triglyceride (TG) intestinal absorption and pancreatic lipase activity inhibition. The hypolipidemic effect of THA was evaluated by acute (Triton WR-1339 treatment) and chronic assay (high-fat diet treatment), the antiobesity effect was evaluated by chronic assay (high-fat diet treatment), while the inhibition of enzymatic activity of pancreatic lipase was measured in the intestinal tissue of mice treated with high olive oil concentration. In the acute assay, THA caused greater total cholesterol (37 %) and triglyceride (46 %) serum level reduction than lovastatin (32 and 1 %), a HMG-CoA reductase inhibitor or orlistat (26 and 34 %), a gastrointestinal lipase inhibitor. In addition, in the chronic assay with a high-fat diet, THA reduced cholesterol and triglyceride levels (32 and 61 %, respectively) while lovastatin showed a decrease of 35 and 49 %, respectively. THA also caused a reduction in weight gain very similar to orlistat (40 and 38 %, respectively) when the animals were submitted to a high-fat diet. Moreover, THA showed a stronger and continuous pancreatic lipase inhibitory activity when compared with orlistat, causing inhibition of this enzyme during 6 hours associated to a significant reduction of triglyceride serum levels. The IN VIVO antiobesity and hypolipidemic effects of THA may be partly mediated by delaying the intestinal absorption of dietary fat by inhibiting pancreatic lipase activity.

Olive oil quantification of edible vegetable oil blends using triacylglycerols chromatographic fingerprints and chemometric tools

The present work studies the effectiveness of the use of triacylglycerols (TAGs) for the quantification of olive oil in blends with vegetable oils. The determinations were obtained using high-performance liquid chromatography (HPLC) coupled to a Charged Aerosol Detector (CAD), in combination with Partial Least Squares (PLS) regression and using interval PLS (iPLS) for variable selection.Results revealed that PLS models can predict olive oil concentrations with reasonable errors. Variable selection through iPLS did not improve predictions significantly, but revealed the chemical information important in the chromatogram to quantify olive oil in vegetable oil blends.

The concentration of oleocanthal in olive oil waste

The aim of this study was to determine the concentration of oleocanthal in olive pomace waste and compare this to its concentration in extra-virgin olive oil (EVOO). The concentration of oleocanthal in freshly pressed EVOO and its subsequent waste was analysed at early, mid and late season harvests. Oleocanthal concentrations were quantified using high-performance liquid chromatography–mass spectrometry. In oil, oleocanthal concentration was as follows: 123.24 ± 6.48 mg kg−1 in early harvest, 114.20 ± 17.42 mg kg−1 in mid harvest and 152.22 ± 10.54 mg kg−1 in late harvest. Its concentration in waste was determined to be: 128.25 ± 11.33 mg kg−1 in early harvest, 112.15 ± 1.51 mg kg−1 in mid harvest and 62.35 ± 8.00 mg kg−1 in late harvest. Overall, olive pomace waste is a valuable source of oleocanthal.

Olive Oil Aroma Evaluation By Gas Chromatographic Method: A Critical Review

The virgin olive oil aroma evaluation has been applied as a quality and authentication control technique. Many analytical procedures have been used to identify and quantify the volatile components that characterize olive oil flavor. Among of them, gas chromatography is the main technique applied for this purpose. This study carries out an extensive and complete review of all the works published, since 30 years ago to the present, that have used gas chromatography technology for olive oil aroma analysis. Special attention has been devoted to the olive oil volatile compounds extraction and concentration techniques and separation and identification methods applied.