Olive Oil Concentration Research Articles

Effect of pre treatment methods on fruits drying of grapes under warm air condition

In the present study, grapes pretreated with different concentrations of potassium carbonates plus olive oil and soy lecithin with different dipping times. A dryer was built to perform the experiment under controlled condition of drying air at temperature 50°C and velocity 1.0 m/s. Grapes dipped into 1percentage olive oil plus 6percentage K2CO3 emulsion, at 50°C for 2 min. prior to drying showed shorter drying times and comparatively good quality raisin, whereas grapes dipped into 1.5percentage soy lecithin, at same conditions resulted in a total drying time slightly higher than the most effective pre treatment. The drying rates of grapes were modeled by the page equations. Grapes that are naturally dried usually darken in colour, whereas dipped grapes stay yellow-green.

Formulation Development and Evaluation of Diphenhydramine Nasal Nano-Emulgel

The aim of present study is to formulate diphenhydramine nasal nano-emulgels, having lipophilic nano-sized interior droplets, with better penetration for targeted controlled delivery to mucous membrane. Different diphenhydramine (DPH) nasal nano-emulgels were developed having propylene glycol and olive oil (as permeation enhancers) by using RSM for optimization and then evaluated for physico-chemical characteristics and thermal stability. In-vitro drug release through cellophane membrane was conducted and results were analyzed statistically. Further, gelation, mucoadhesive stress, and ex-vivo and histopathological studies were performed on optimized formulation by using goat nasal membrane. Among all formulations, E2 showed maximum DPH release at higher concentration olive oil (4%) and lower concentration propylene glycol (PG) (25%) within 4h. All formulations have followed first-order kinetics and drug release mechanism was Fickian diffusion. Analysis of variance (ANOVA) and multiple linear regression analysis (MLRA) were used to compare results among formulations and 3D surface plots were constructed also. Optimized formulation showed immediate prolong gelation in artificial nasal mucosa and excellent mucoadhesive property (72.5 ± 1.5 dynes/cm2). Approximately 97.1% optimized formulation was permeated through membrane within 4h, having a high flux rate (33.19 ± 0.897μg/cm2/min) with diffusion coefficient (0.000786 ± 4.56 × 10-5cm2/min) while drug contents remained on mucosal membrane for 24h. Histopathologically, change on intra-mucosal surface of excised membrane was observed due to passage of drug through it. In summary, combination of PG and olive oil in nasal DPH nano-emulgel can be utilized successfully for targeted controlled delivery. The optimized formulation has excellent permeability and prolonged residence time on mucosal surface, which prove its good anti-histaminic activity in case of allergic rhinitis.

Effect of Olive oil Concentrations on film properties of edible composite films prepared from Corn starch and Olive oil

Corn starch is a one of the edible polymers which has drawn research interest due to its abundance, renewability, low cost and biodegradability. In this work, edible composite films were prepared from corn starch and olive oil using casting method, varying the olive oil concentrations (0%, 2%, 5% & 10%). Glycerol and vinegar (5% & 5%) were used as plasticizers. The effects olive oil concentrations on film properties were investigated. The results show that the tensile strength and water barrier properties were improved with the increase of olive oil concentrations, while film solubility is decreased. SEM results are also presented.

Optimization of thermostable organic solvent-tolerant lipase production by thermotolerant Rhizopus sp. using solid-state fermentation of palm kernel cake.

This study enhanced the production of thermostable organic solvent-tolerant (TS-OST) lipase by locally isolated thermotolerant Rhizopus sp. strain using solid-state fermentation (SSF) of palm kernel cake (PKC). The optimum conditions were achieved using a series of statistical approaches. The cultivation parameters, which include fermentation time, moisture content, temperature, pH, inoculum size, various carbon and nitrogen sources, as well as other supplements, were initially screened by the definitive screening design, and one-factor-at-a-time using PKC as the basal medium. Three significant factors (olive oil concentration, pH, and inoculum size) were further optimized using face-centred central composite design. The results indicated a successful and significant improvement of lipase activity by almost two-fold compared to the initial screening production. The findings showed that the optimal conditions were 2% (v/w) inoculum size, 2% (v/w) olive oil, 0.6% (w/w) peptone, 2% (v/w) ethanol, 70% moisture content at initial pH 10.0 and 45°C within 72h of fermentation. Process optimization resulted in maximum lipase activity of 58.63 U/gram dry solids (gds). The analysis of variance showed that the statistical model was significant (p value <0.0001) and reliable with a high value of R2 (0.98) and adjusted R2 (0.96). This indicates a better correlation between the actual and predicted responses of lipase production. By considering this study, the low-cost PKC through SSF appears to be promising in the utilization of agro-industrial waste for TS-OST lipase production. This is because satisfactory enzyme activity could be attained that promises industrial applications.

Statistical optimisation of xylanase production by estuarine Streptomyces sp. and its application in clarification of fruit juice.

Recently, xylanase has become an essential option for environmental friendly industrial biotechnological applications and the rising demand for its large scale production urge to take the advantage of statistical approach of optimization to investigate the interactive effects of prominent process factors involved to enhance xylanase production. In the present study, xylanase production from Streptomyces sp. strain ER1 isolated from Cochin estuarine soil; was optimised using statistical designs- Plackett-Burman and Central composite design. Plackett-Burman design was used to identify important fermentation condition factors affecting the xylanase production using beechwood xylan as the substrate. The optimum levels of these significant factors were determined employing the Central Composite Design. Out of the thirteen factors screened, concentration of beechwood xylan and olive oil, agitation speed, and inoculum age were recognized as the most significant factors. By analyzing the response surface plots and using numerical optimization method, the optimal levels for concentration of xylan and olive oil, agitation speed and inoculum age were determined as 0.37%, 33.10 mg/L, 42.87 RPM and 21.05 h, respectively. The optimised medium resulted in a 1.56-fold increased level of the xylanase (10,220 U/mL) production compared to the initial level (3986.444 U/mL) after 120 h of fermentation. The purified enzyme could successfully clarify orange, mousambi and pineapple juice to 20.87%, 23.64% and 27.89% respectively. Thus the present study has proved that Streptomyces sp. strain ER1 (KY449279) is a potential and useful organism for xylanase production and its purified enzyme could clarify the selected fruit juices.

Effect of soil and land factors on olive (Olea europaeaL.) yield and oil concentration in a rainfed Mediterranean system

Olive (Olea europaea L.) production in Mediterranean environments is mostly practiced under dryland and low-input conditions. The contribution of different soil and land parameters to olive yield is not well understood. The objective of this study was to evaluate the effect of different soil and land factors on olive nutritional status, yield, and oil concentration through surveying 'Zeiti' trees in northwestern Syria. To determine the most yield-affecting factors, correlations were established between yield, on the one hand, and soil/land factors as well as leaf nutrient concentrations, on the other hand. Soil fertility and land parameters (field slope, soil depth) and concentrations of leaf minerals were determined. Total available nutrients per tree were calculated using rootzone volume and nutrient concentrations. Yield correlated well with total available soil potassium (K, r2=0.68), total soil nitrogen (N) amount (r2=0.59), and soil depth (r2=0.56). A model that included soil K amount, soil depth, leaf boron (B), and leaf iron (Fe) concentrations explained 83% of the total yield variation. Oil concentration was weakly correlated to leaf zinc (Zn) (r2=0.37), B (r2=0.25), K (r2=0.20), and manganese (Mn) (r2=0.17) concentrations.

Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil.

Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil was investigated. After extracting the dried and ground olive leaves with the assistance of homogenizer, the dried extract was partially dissolved into the oil to increase the oxidative stability of the oil. A face central composite design through response surface methodology was used to investigate the effects of enrichment conditions (extract content, time and mixing speed) on the responses, total phenolic content and oleuropein concentration of the enriched olive oil. Furthermore, antioxidant activity of the oil was determined by 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt method. Additionally, oxidative stability of the enriched oil was assessed by the Rancimat method. Total carotenoid content, peroxide value, α-tocopherol and chlorophyll were also measured, respectively. Addition of 0.15% natural antioxidant increased the stability of the oil (≈46%). The antioxidant capacity of the enriched oil was almost 2.5 times higher than that of the untreated oil. Furthermore, olive leaf extract improved the quality of the virgin olive oil with respect to tocopherol, carotenoid and chlorophyll contents and peroxide value, respectively. The leaf sampling was also performed both in the autumn and summer to evaluate the possible seasonal effects on phenolic profile in order to be careful for selecting the proper harvesting time to apply the extract into the oil.

Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: A response surface methodology approach

The present study was conducted to prepare co-surfactant free, olive-oil based alpha tocopherol nanoemulsions, using a food grade non-ionic surfactant. Response surface methodology (RSM) was used to determine the effects of independent variables (ultrasonic homogenization time, olive oil concentrations and surfactant contents) on different physico-chemical characteristics of O/W nanoemulsions. This study was carried out using a central composite design. The coefficients of determination were greater than 0.900 for all response variables and there were significant effects of independent variables on all responses. The optimum levels of independent variables for the preparation of nanoemulsions were 3min. ultrasonic homogenization time, 4% olive oil content and 2.08% surfactant concentration. The physico-chemical responses at these levels were 151.68nm particle size, 7.17% p-anisidine and 88.64% antioxidant activity. These results will help in design of nanoemulsions with optimum independent variables.

Optimization of edible coating formulations for improving postharvest quality and shelf life of pear fruit using response surface methodology.

The effect of composite edible films containing soy protein isolate (SPI) in combination with additives like hydroxypropyl methylcellulose (HPMC) and olive oil on 'Babughosha' pear (Pyrus communis L.) stored at ambient temperature (28±5°C and 60±10% RH) was evaluated using Response surface methodology (RSM). A total of 30 edible coating formulations comprising of SPI (2-6%, w/v), olive oil (0.7-1.1%, v/v), HPMC (0.1-0.5%, w/v) and potassium sorbate (0-0.4% w/v) were evaluated for optimizing the most suitable combination. Quality parameters like weight loss%, TSS, pH and titrable acidity of the stored pears were selected as response variables for optimization. The optimization procedure was carried out using RSM. It was observed that the response variables were mainly effected by concentration of SPI and olive oil in the formulation. Edible coating comprising of SPI 5%, HPMC 0.40%, olive oil 1% and potassium sorbate 0.22% was found to be most suitable combination for pear fruit with predicted values of response variables indicated as weight loss% 3.50, pH 3.41, TSS 11.13 and TA% 0.513.

Reducing polycyclic aromatic hydrocarbons (PAHs) formation in olive pomace oil using microwave pre‐heating of olive pomace

High temperature application during drying of olive pomace before solvent extraction leads to formation of polycyclic aromatic hydrocarbons (PAHs) and their eventual presence in the oil. Therefore, the objective of this study was to investigate a mitigation possibility of PAHs in olive pomace oil. For this purpose, microwave pre‐treatment was applied to the olive pomace before drying at 200°C to final moisture content of less than 5%. Effect of pre‐drying microwave process was carried out against drying at 200°C and vacuum drying. PAH content analysis of the solvent extracted oil was completed using a HPLC method with fluorescence detection (HPLC‐FLD). The results demonstrated that the pre‐microwave application led to 75% reduction of total PAHs content in olive pomace oil. This study highlighted the possibility of an alternative innovative strategy to apply in a process to suggest a simple solution for a significant industrial problem.Practical applications: PAHs are serious problem in olive pomace oil. Removal of PAHs in olive pomace oil has a great importance because of their carcinogenic potential. Results show that PAHs are formed during drying of olive pomace at high temperature (200°C). This study reveals that microwave application was effective strategy to reduce PAHs in olive pomace oil. Therefore, drying process was modified with microwave pre‐heating application to produce high quality olive pomace oil.In this study, the effect of microwave pre‐heating application before drying to reduce PAH formation in olive pomace oil is demonstrated. The eventual reduction of total PAH concentration in olive pomace oil indicated the effectiveness of this pre‐heating application.

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

BackgroundGiardia lamblia is a common intestinal parasite that has been reported all over the world.ObjectivesThis study was conducted to evaluate the effect of ozonized organic extra-virgin olive oil on the cyst of G. lamblia.MethodsThe 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.ResultsThe 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.ConclusionsWe 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.

Impact of olive oil usage on physical properties of chocolate fillings

The development of a new olive oil based chocolate filling was carried out. In this study three different types of virgin olive oil were tested, in three different concentrations in the production of chocolate fillings. An instrumental analysis was carried out for chemical analyses, such as moisture and pH. The color analysis included the CIE 1976 L*a*b* color space and RGB color space. The rheological analysis included the evaluation of flow curve, flow index (n), consistency (K) and dynamic moduli (G’ and G’’). No influence was detected on the moisture or pH of chocolate fillings, due to the concentration or type of olive oil. However, the use of olive oil decreased consistency from 1371 Pas n to 148 - 559 Pas n , even using olive oil concentrations of 20% w/w. Also, G’ registered a similar correlation, where a decrease was observed from 4.42 x 10 6 Pa to values around 1.70-2.51 x 10 6 Pa, for 20% w/w olive oil. The fillings presented a darker yellow-green color when using olive oil produced with Galega and Cordovil de Serpa varieties, but olive oil produced with the Arbequina variety did not affect color significantly, although further studies will be required to evaluate the impact of ripening stage.

Optimization of biological transesterification of waste cooking oil in different solvents using response surface methodology

Purpose – The purpose of this paper is to speak about the production of biodiesel from waste cooking oil which serves as an alternate fuel in the absence of conventional fuels such as diesel and petrol. Though much research work was carried out using non-edible crops such as Jatropha and Pongamia, cooking oil utilized in bulk quantity is discarded as a waste. This is reused again as it contains more of esters that when combined with an alcohol in presence of an enzyme as a catalyst yields triglycerides (biodiesel). Design/methodology/approach – The lipase producing strain Rhizopus oryzae and pure enzyme lipase is immobilized and treated with waste cooking oil for the production of FAME. Reaction parameters such as temperature, time, oil to acyl acceptor ratio and enzyme concentration were considered for purified lipase and in the case of Rhizopus oryzae, pH, olive oil concentration and rpm were considered for optimization studies. The response generated through each run were evaluated and analyzed through the central composited design of response surface methodology and thus the optimized reaction conditions were determined. Findings – A high conversion (94.01 percent) was obtained for methanol when compared to methyl acetate (91.11 percent) and ethyl acetate (90.06 percent) through lipase catalyzed reaction at oil to solvent ratio of 1:3, enzyme concentration of 10 percent at 30°C after 24 h. Similarly, for methanol a high conversion (83.76 percent) was obtained at an optimum pH of 5.5, olive oil concentration 25 g/L and 150 rpm using Rhizopus oryzae when compared to methyl acetate (81.09 percent) and ethyl acetate (80.49 percent). Originality/value – This research work implies that the acyl acceptors methyl acetate and ethyl acetate which are novel solvents for biodiesel production can also be used to obtain high yields as compared with methanol under optimized conditions.

Opposite oleic acid responses to temperature in oils from the seed and mesocarp of the olive fruit

Abstract Olive oil is mostly extracted from the mesocarp (∼95%) of the fruit with the seed (endosperm and embryo, ∼5%) containing little oil. There are correlative and manipulative evidence that temperature modulates fruit oil content and fatty acid composition of the oil from the whole fruit (i.e., with no distinction being made between oils derived from each oil-bearing structure) of olive. Notably, oleic acid concentration of olive oil decreases as fruit mean growth temperature increases. This response in the olive fruit is opposite to that documented in annual oil-seed crops such as sunflower and soybean. The objectives of the present study were: i) to compare temperature effects on fatty acid composition of oil derived from seed and from mesocarp; ii) to compare temperature effects on seed and mesocarp dry weights and oil concentrations. To do this, fruiting branches were enclosed in transparent plastic chambers with individualized temperature control. Temperature was manipulated during the seed growth (Period A) and during the second half of mesocarp growth (Period B) subphases. In both periods, the oleic acid proportion in mesocarp oil decreased as temperature increased, and was accompanied by increases of palmitic acid, linoleic and linolenic acids. Mesocarp dry weight did not respond significantly to temperature, but mesocarp oil concentration fell significantly as temperature increased. Seed dry weight, oil concentration and fatty acid composition exhibited responses to temperature during Period A only, with seed dry weight increasing between 20 and 25 °C with a sharp decrease at higher temperature, and oil concentration linearly falling 1.2% per °C. In contrast, seed oil oleic acid percentage increased between 20 and 28 °C, and fell slightly with higher temperature. Palmitic and stearic acids in seed oil increased sigmoidally with temperature, while linoleic acid decreased sigmoidally. Oleic acid percentage showed opposite responses in oil from the seed and the mesocarp. The response of the seed to temperature was similar to those observed in oil from embryos of annual oil-seed crops, although the abrupt fall in palmitic and stearic acid with temperature >25 °C seems to be distinctive for olive seed oil.

Olive oil as an alternative to boar semen cryopreservation

The aim of this study was to evaluate different concentrations of olive oil for cryopreservation of boar semen. A total of 21 eyaculates of 18 males with motility ≥70% were used. For freezing, the semen was diluted in treatments: control (Cont–egg yolk), “Koroneiki” oil in egg yolk at 0.25% (A025), 0.50% (A050), 0.75% (A075) and 1.0% (A10). Straws with 5.10 7 sperm/ml were frozen and stored in liquid nitrogen. Thawing was done at 37oC for 30 seconds and motility, mitochondrial functionality, DNA integrity, oocite penetration rate and the number of sperm per oocite (in the in vitro penetration trial) were evaluated. The variables were compared using the Kruskal-Wallis test. Even though no statistical difference was found between control and treatments containingolive oil (p>0.05), the treatment with 0.25% oil concentration showed tendences towards sperm protection, outperforming the controls in mitochondrial functionality and preservation of the fertilizing capabilities in the in vitro penetration trial. This is why, olive oil could represent an alternative to help cryopreservation of boar semen. DOI: http://dx.doi.org/10.21615/cesmvz.11.1.1

Preformulation and in vitro physicochemical characterization of fenofibrate-loaded emulsion

The objective of this study was to prepare a fenofibrate-loaded emulsion. The emulsion was formulated by mixing olive oil, surfactants (mixture of Tween 20 and Tween 80), and distilled water. To find the emulsion composition, the phase diagram was investigated based on the mixture of olive oil, surfactants, and distilled water. From the phase diagram, one-phase formulations were selected and particle sizes of those formulations were compared. Stability was confirmed for 4 weeks at 4 °C based on the change in particle size. The effect of dilution on the pH of the emulsion formulations was observed. The concentration of olive oil was 5 %, enough to obtain a small-sized emulsion. The surfactants were used as a mixture of Tween 20 and Tween 80 in a 1:2 ratio to show high solubility of fenofibrate. Three formulations, termed E1, E2, and E3, showed relatively small-sized emulsion. The fenofibrate-loaded E2 formulations showed smaller particle sizes than other formulations. The three formulations were physically stable for 4 weeks with no significant change in particle size. Dilution with distilled water did not alter the pH of the three emulsion formulations, but changed the conductivity. In conclusion, fenofibrate was solubilized by the emulsion formulation, the stability of the emulsion formulation was maintained at 4 °C, and the pH of formulation was not altered, but the conductivity of formulation was changed by dilution with distilled water.

Study on fiber grating sensors for concentration measurement of cottonseed oil adulteration in pure olive oil

In this paper, a fiber-optic sensor based on long-period fiber grating (LPFG) is employed to measure the refractive index of the solutions which will be mixed with pure olive oil and cottonseed oil. The refractive index of the solution will change as the olive oil concentration changes. In order to reduce costs and get more profit, the merchants usually adulterate large quantity of cottonseed oil into pure oil. The high value of pure olive oil mixed with less expensive refined or crude refining cottonseed oil is examined in this paper. It shows that the proposed sensor for olive oil adulterated with cottonseed oil by concentration in weight percent of 5% to 50%, could be successfully detected. This investigation provides the authentic edible oils purity testing and inspection method for food security issues.

Quantification of Chemical Characteristics of Olive Fruit and Oil of cv Cobrançosa in Two Ripening Stages Using MIR Spectroscopy and Chemometrics

The phenolic compound concentration of olives and olive oil is typically quantified using HPLC; however, this process is expensive and time consuming. The purpose of this work was to evaluate the potential of Fourier transform infrared (FTIR) spectroscopy combined with chemometrics, as a rapid tool for the quantitative prediction of phenol content and antioxidant activity in olive fruits and oils from “Cobrançosa” cultivar. Normalized spectral data using standard normal variate (SNV) and first and second Savitzky–Golay derivatives were used to build calibration models based on principal component regression (PCR) and on partial least squares regression (PLS-R), the performance of both models have been also compared. It was shown the possibility of establishing optimized regression models using the combined frequency regions of 3050–2750 and 1800–790 cm−1 instead of the full mid-infrared spectrum was shown. It was concluded that, in general, the first derivative of data and PLS-R models offered enhanced results. Low root-mean-square error (RMSE) and high correlation coefficients (R 2) for the calibration and for the validation sets were obtained.

Using a Natural Surfactant for Synthesize of NiO and CuO Nanostructures via Simple and Fast Microwave Approach

NiO and CuO nanostructures were synthesized successfully via simple and fast microwave approach. Olive oil was chose as surfactant for stabilizing nanostructures. Different parameters such as microwave time and power and olive oil concentration were investigated on product size and morphology. The products were characterized with X-ray diffraction pattern, scanning electron microscopy, transmission electron microscopy and energy dispersive spectrometry analysis.

Formulation of a Novel Nanoemulsion System for Enhanced Solubility of a Sparingly Water Soluble Antibiotic, Clarithromycin

The sparingly water soluble property of majority of medicinally significant drugs acts as a potential barrier towards its utilization for therapeutic purpose. The present study was thus aimed at development of a novel oil-in-water (o/w) nanoemulsion (NE) system having ability to function as carrier for poorly soluble drugs with clarithromycin as a model antibiotic. The therapeutically effective concentration of clarithromycin, 5 mg/mL, was achieved using polysorbate 80 combined with olive oil as lipophilic counterion. A three-level three-factorial central composite experimental design was utilized to conduct the experiments. The effects of selected variables, polysorbate 80 and olive oil content and concentration of polyvinyl alcohol, were investigated. The particle size of clarithromycin for the optimized formulation was observed to be 30 nm. The morphology of the nanoemulsion was explored using transmission electron microscopy (TEM). The emulsions prepared with the optimized formula demonstrated good physical stability during storage at room temperature. Antibacterial activity was conducted with the optimized nanoemulsion NESH 01 and compared with free clarithromycin. Zone of inhibition was larger for NESH 01 as compared to that with free clarithromycin. This implies that the solubility and hence the bioavailability of clarithromycin has increased in the formulated nanoemulsion system.