Olive Oil Content Research Articles

Effect of Agronomical Factors and Storage Conditions on the Tocopherol Content of Oblica and Leccino Virgin Olive Oils

AbstractThe influence of agronomical factors (two growing areas and four harvest periods) and storage conditions of virgin olive oils (room temperature, +4 and −20 °C) on tocopherols was investigated on two cultivars having significantly different tocopherol content (Oblica 269–443 mg/kg, Leccino 403–784 mg/kg). α‐Tocopherol accounted for 97 % of total tocopherols and its content decreased during ripening of both cultivars. In a warmer growing area both cultivars gained a higher γ‐tocopherol content while only Leccino showed a higher content of α‐tocopherol. After 12 months of storage α‐tocopherol content decreased by up to 27 %. Lower storage temperatures did not always contribute to the higher stability of α‐tocopherol compared to room temperature.

Fertilization with N and K increases oil and water content in olive (Olea europaea L.) fruit via increased proportion of pulp

N and K fertilization usually increases olive fruit oil content as well as fruit size and pulp to pit ratio. The objective of this work was to investigate whether the increase in fruit oil content occurs via increased oil concentration in the pulp, or via increased fraction of pulp in the fruit. In 2009 Leccino olive trees were fertilized with the equivalent of 180kg of urea-N, split in three equal doses (April, June, September). In April, K2O fertilizer (potassium sulphate) was also applied for an equivalent amount of 100kg of K2O per hectare. Control trees were not fertilized. Fresh and dry weight of fruit, pulp and pit, fruit and pulp oil and water content, pulp firmness and fruit maturity index were measured throughout fruit growth, on fruit samples from both fertilized and control trees. At all sampling dates, fertilized plants had significantly greater fruit weight, both on a fresh (+23% on average) and dry (+17% on average) basis. Pulp/pit ratio also increased significantly with fertilization (+23%, both on fresh and dry basis). Fruits of fertilized plants also had significantly higher oil content on dry matter basis (+9% on average). However, pulp oil content did not differ significantly between treated and control plants. The same was found for water content, which was significantly higher in the fruit of fertilized plants (+5% on average), but not in the pulp. Fertilization did not affect fruit maturation (i.e., color and pulp firmness).

Review of the Drying Kinetics of Olive Oil Mill Wastes: Biomass Recovery

The drying kinetics of olive oil mill wastes was analyzed based on experiments carried out by various researchers utilizing different drying systems. A critical review of the literature was done, and mathematical models of drying curves proposed by investigators were evaluated. A comparison between the best mathematical models of fit in the drying curves used in past experiments and a two-term Gaussian model was performed. This model improved all the results of fit in each experiment. Drying rates and drying stages were obtained and discussed. An average drying rate for each experiment from the two-term Gaussian model was calculated. This value allowed for visualizing and comparing the average speed of evaporated water in each experiment for the different dryers. Finally, and after having verified that almost all drying occurs mainly by a diffusion phenomenon, an analysis on the effective moisture diffusivity and activation energy values was performed. The results indicated that there was no dependency of these quantities on independent variables such as the drying air temperature, the drying air velocity, and the sample thickness. It follows that drying of olive oil mill wastes is a very complex physical process that depends heavily on aspects such as pieces of pit, pulp, skin, vegetation water, olive oil content, sugars and organics compounds of different nature.

Impact of a six-week olive oil supplementation in healthy adults on urinary proteomic biomarkers of coronary artery disease, chronic kidney disease and diabetes

Impact of a six-week olive oil supplementation in healthy adults on urinary proteomic biomarkers of coronary artery disease, chronic kidney disease and diabetes

Phenolic content of extra virgin olive oil is essential to restore endothelial dysfunction but not to prevent vascular inflammation in atherosclerotic lesions of Apo E deficient mice

Extra Virgin Olive Oil (EVOO) contains monounsaturated fatty acids and multiple minor components with biological properties and health benefits. We evaluate whether a diet supplemented on Oleaster®(OT), an EVOO obtained by a new process aimed to increase phenolic composition, provided additional benefits to those observed in the animals fed a diet rich in traditional EVOO on atherosclerosis development and vasomotor function in aortic vessel of ApoE−/− mice. Results were compared with those obtained in mice fed an EVOO, a standard diet (SD) or a high fat diet (HFD) rich in saturated fatty acids. Both extra-virgin olive oils reduced macrophage accumulation and protein expression of iNOS, ICAM-1 and VCAM-1, TNF-α and NF-κB, independently of its phenolic content toward values found in SD. Superoxide anion production was also reduced to the same extent in Apo E−/− mice fed EVOO or OT. Endothelial function assessed by ACh-induced vasodilatation, and lipid accumulation within the atherosclerotic plaque were restored in OT- but not in EVOO-fed mice. We conclude that EVOO contribute to prevent the inflammatory markers of atherosclerosis plaque progression but the polyphenolic content is not responsible for this effect. However, those compounds are able to restore endothelial function and to reduce lipid accumulation within the atherosclerotic lesion.

Trace Element Content of Monovarietal and Commercial Portuguese Olive Oils.

Olive (Olea europaea L.) represents one of the most important and ancient crops in the Mediterranean countries, being widely known due to the optimal organoleptic characteristics of its oil, besides the important health benefits assigned to this product in the last few years. Since olive oil composition, respecting specific trace elements, has a direct impact on the quality and safety of this product, eleven monovarietal and twelve commercial olive oils were analysed spectrometrically concerning their metal composition. Regarding quality parameters, the monovarietal olive oils display larger quantities of Mg, Fe, Mn, while the commercial samples are characterized by greater amounts of Na, Ca, Cu and Zn. In which respects to safety parameters, the commercial samples present higher values for Al and Pb, and lower quantities of Cd, respecting the monovarietal ones. The assessment of the values observed for the trace elements, resorting to multivariate statistical methods, allowed to clearly distinguish the type of olive oil production-monovarietal or commercial blend. For this purpose, besides Cluster analysis, the data have been subjected to Principal Component Analysis-undertaken for either all the evaluated parameters simultaneously, or the quality/safety parameters separately, both data sets allowing the discrimination of the samples.

Relative Susceptibility of New Olive Cultivars to Spilocaea oleagina, Colletotrichum acutatum, and Pseudocercospora cladosporioides.

The evaluation of the relative susceptibility of new cultivars to the main diseases of a crop is a key point to consider prior to their release to the nursery industry. This study provides a rigorous characterization of the resistance of 15 new olive cultivars and their genitors ('Arbequina,' 'Frantoio,' and 'Picual') to the three main aerial diseases, peacock spot, anthracnose, and cercosporiosis caused by Spilocaea oleagina, Colletotrichum acutatum, and Pseudocercospora cladosporioides, respectively. To do so, developing leaves and detached green-yellowish fruit were inoculated in laboratory tests with S. oleagina and C. acutatum, respectively, using conidial suspensions of both pathogens. Additionally, a previously validated rating scale was used to assess the incidence of leaves with symptoms of S. oleagina or P. cladosporioides and the fruit rot incidence of C. acutatum in the trees for four years under field conditions. As a result, only two of the cultivars were susceptible to peacock spot, most likely because these new cultivars were previously screened for resistance to the disease on previous phases of the breeding program. Conversely, the 15 cultivars were susceptible or moderately susceptible to cercosporiosis. Five of the 15 new cultivars were classified as resistant to anthracnose, with four of them descendants of 'Frantoio' × 'Picual' crosses. In addition, the cultivars resistance to C. acutatum showed a negative linear correlation with the total phenols content of olive oil. This information regarding disease reaction of the new olive cultivars is essential for nursery industry and growers.

Effect of lipolytic activity of Candida adriatica, Candida diddensiae and Yamadazyma terventina on the acidity of extra-virgin olive oil with a different polyphenol and water content

Previous microbiological research demonstrated the presence of a rich micro-flora composed mainly of yeasts in the suspended fraction of freshly produced olive oil. Some of the yeasts are considered harmful as they can damage the quality of the olive oil through the hydrolysis of the triacylglycerols. Present research has demonstrated that the lipolytic activity of some lipase-producer strains belonging to a yeast species called Candida adriatica, Candida diddensiae and Yamadazyma terventina can be modulated by the water and the polyphenol content of olive oil. Laboratory tests highlighted a substantial increase in free fatty acid in the inoculated olive oil characterized by high water content and low polyphenol concentration. The acidity of the olive oil samples containing 0.06% and 0.31% of water increased significantly by 33% in the lipase-producer yeast strains tested during a period of 2 weeks of incubation at 30 °C. All other yeasts showed strong lipolytic activity in the presence of 1.31% of water – the only exception to this was the C. adriatica 1985 strain. The phenolic compounds typical of olive oil represent another important factor able to condition the viability and the lipolytic activity of the lipase-producer yeasts. From the tests performed on the olive oil characterized by an increasing content of total polyphenols equal to 84, 150 and 510 mg per kg of oil, the percentage of the lipase-producer yeasts able to hydrolyse the triacylglycerols was respectively 100%, 67% and 11%.

Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil

The effect of modifying polyphenol oxidase (PPO) and peroxidase (POX) activity during the extraction of virgin olive oil has been assessed in terms of its influence on the phenolic profile of the oil produced. These enzymes were modified by adding exogenous enzyme or specific inhibitors during the milling and subsequent kneading step, studying the effect on specific phenolic compounds in the oils. PPO is the main enzyme involved in phenolic oxidation at the milling step whereas POX activity seems to be the main influence during the kneading step. The data obtained suggest it is possible to increase the nutritional and organoleptic quality of virgin olive oil by inhibiting these enzymes during olive fruit processing. Treatment with the PPO inhibitor tropolone produced a twofold increase in the phenolic fraction, which would therefore seem to be an interesting strategy to improve the nutritional and organoleptic properties of virgin olive oil.

Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation

The aim of this study was, first, to investigate the influence of olive variety and elevation of orchards on the phenolic compound content of Sicilian virgin olive oils (VOOs) and, second, to investigate the effects of VOO phenolic extracts on osteoblast cell growth using the human MG-63 osteosarcoma cell line. Olive oil phenolic content and its effect on human osteosarcoma cell proliferation varied according to the type of cultivar and the grove altitude. This variation was also observed within the same type of cultivar. This observation demonstrates that the cultivar and the grove location can significantly affect the chemical composition and bioactivity of virgin olive oil. Although this study supports the hypothesis that virgin olive oil phenolic fractions exert a beneficial effect on bone health, further studies assessing the in vivo accessibility of virgin olive oil phenolic compounds to osteoblast cells should be carried out.

Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications

The biofortification of food crops for human consumption is a direct strategy increasing dietary intake of selenium (Se). The aim of this study was to evaluate the possibility of increasing the Se content of extra virgin olive oil (EVOO) by spraying the olive tree canopy with sodium selenate and the effect of the increase in Se on the chemical properties and sensory characteristics of the EVOO. Se treatments were up to 50 times more effective in enhancing Se content in the EVOO compared with the untreated controls. Se concentration in all the EVOO samples can be considered adequate and useful for providing the human diet with the correct dose of Se. Se-enriched EVOO showed a significant increase in pigment and phenol content. Also, Se treatment does not produce negative effects on fruit characteristics or the sensory quality of EVOO.

Fast screening of turkish olive oil by NMR spectroscopy for geographical determination and discrimination purposes

The main goal of this study is to rapidly screen olive oil contents by acquiring one dimensional (1D) 1 H NMR spectra of 38 samples from Turkey, The Middle East, and Libya. The quantitative analysis of the 1 H NMR helped in distinguishing the geographical origin of the olive oil samples. The intensity of 1 H NMR variables was submitted to the statistical method, analysis of variance (ANOVA). As a result of combining the NMR data and ANOVA, olive oils were discriminated based on regional origin rather than province. This less time consuming discriminative screening by 1 H NMR does not require any further analysis of the olive oil, including oxidative stability measurements or gas chromatography. The possibility of determining authenticity, even in an olive growing area of a small village was also shown. The two-dimensional (2D) non-invasive 1 H DOSY NMR experiment, known as “NMR chromatography”, was used to determine the olive oil sub-fraction.

Application of compost of two-phase olive mill waste on olive grove: Effects on soil, olive fruit and olive oil quality

Composting is a method for preparing organic fertilizers that represents a suitable management option for the recycling of two-phase olive mill waste (TPOMW) in agriculture. Four different composts were prepared by mixing TPOMW with different agro-industrial by-products (olive pruning, sheep manure and horse manure), which were used either as bulking agents or as N sources. The mature composts were added during six consecutive years to a typical “Picual” olive tree grove in the Jaén province (Spain). The effects of compost addition on soil characteristics, crop yield and nutritional status and also the quality of the olive oil were evaluated at the end of the experiment and compared to a control treated only with mineral fertilization. The most important effects on soil characteristics included a significant increase in the availability of N, P, K and an increase of soil organic matter content. The application of TPOMW compost produced a significant increase in olive oil content in the fruit. The compost amended plots had a 15% higher olive oil content than those treatment with inorganic fertilization. These organics amendments maintained the composition and quality of the olive oil.

11th Euro Fed Lipid Congress, New Strategies for a High Quality Future (27–30 October 2013, Antalya, Turkey)

11th Euro Fed Lipid Congress, New Strategies for a High Quality Future (27–30 October 2013, Antalya, Turkey)

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.

Nitrogen Fertilization of Olive Orchards under Rainfed Mediterranean Conditions

Aims: This work has the objective of studying the effect of nitrogen fertilization on olive yield, oil content and quality. Study Design: Randomized complete block design with four nitrogen fertilizer treatments and eight replications. Each individual plot consisted of four trees. Place and Duration ofStudy:The experiment was conducted during 2011 in farmers � fields at three sites: Taza (S1), Taounate (S2) and Taoujdat (S3) in Morocco. Methodology: Four nitrogen rates (0.00, 0.25, 0.50 and 1.00 kg N per tree) were applied to the varieties Moroccan Picholine (S1 and S2) and Arbequina (S3). Nitrogen was split into two contributions: half in March and half in May. Phosphorus (0.50 kg P

Determination of Total Olive Oil and Cis-Trans Fatty Acids Composition of Şırnak Province Olive Genotypes at Southeastern Anatolia

Determination of Total Olive Oil and Cis-Trans Fatty Acids Composition of Sirnak Province Olive Genotypes at Southeastern Anatolia Ebru Sakar, Bekir Erol Ak; Hülya Ünver; Mensure Çelik; Hüseyin Türkoglu; Siddik Keskin Abstract Olive plants, throughout history, have formed the basis of the civilizations in the Mediterranean region and in researches; the gene center is expressed Southeastern Anatolia region as homeland of olives [1]. In recent years, willingness to live healthier and longer, countries plays a decisive role in the nutrition policy. Areas where olive trees grow is effective for obtaining good quality olive oil. Fat quantity and fat quality which obtained from olive may differ by region. Therefore, increasing the efficiency in the olive oil sector at the international level, regional characterization of Turkish olive and olive oil are important. This research was run on the olives which selected as promising as a result of the selection operation 34 types, common in the population Sirnak, and olive oil contents and fatty acid composition were determined. As a result of research in the province of Sirnak genotype total oil were determined between from 2.0 % to 8.8%. The composition of fatty acids were determined as palmitic acid from 10.34% to 20.92%, stearic acid 2.25% to 3.91% ; oleic acid 49.33 % to 67.96 %, linoleic acid 7.52% to 31.51% and linolenic acid 0.63% to 2.72 %, respectively. Full Text: PDF DOI: 10.15640/jaes.v3n4a9

Determination of olive oil content in olive blend oil by headspace gas chromatography-mass spectrometry

A method for the determination of the content of olive oil in olive blend oil by headspace gas chromatography-mass spectrometry (SH-GC/MS) was established. The amount of the sample, the heating temperature, the heating time, the amount of injection, the injection mode and the chromatographic column were optimized. The characteristic compounds of olive oil were found by chemometric method. A sample of 1.0 g was placed in a 20 mL headspace flask, and heated at 180℃ for 2700 s. Then, 1.0 mL headspace gas was taken into the instrument. An HP-88 chromatographic column was used for the separation and the analysis was performed by GC/MS. The results showed that the linear range was 0-100%(olive oil content). The linear correlation coefficient (r2) was more than 0.995, and the limits of detection were 1.26%-2.13%. The deviations of olive oil contents in the olive blend oil were from -0.65% to 1.02%, with the relative deviations from -1.3% to 6.8% and the relative standard deviations from 1.18% to 4.26% (n=6). The method is simple, rapid, environment friendly, sensitive and accurate. It is suitable for the determination of the content of olive oil in olive blend oil.

Nutrition & metabolic syndrome

What we eat defines what we are. The diet and nutrition reflect on health, growth and development of an individual. Nevertheless, lifestyle changes such as dietary habits and sedentary life that have occurred over past few decades resulted in rapid increase of obesity and associated metabolic abnormalities. The cluster of interconnected factors that increase risk for obesity-induced diabetes mellitus, cardiovascular atherosclerotic diseases, chronic kidney diseases, hypertension and stroke, and some types of cancer are collectively referred as metabolic syndrome (MetS). Drastic changes in lifestyle have affect on all age groups including in utero . This alarming rise in incidence of MetS is significant cause of disability and premature death. There has been a remarkable increase in the consumption of dietary fats, refined starches and high fructose containing beverages, over the past few decades. The epidemic of obesity across the globe and excess burden of MetS in industrialized and developing countries including India, China and South America, necessitate primary prevention programs and health initiatives. This special issue of ‘Nutrition and Metabolic Syndrome ’ with integration of eight reviews addresses the prevalence of this debilitating health issue and perspectives on dietary modification to promote healthy diets and lifestyles to reduce the global burden of MetS. The review by Philips et al. highlights the importance of stratifying obesity as metabolic healthy and unhealthy obesity in estimating MetS and discussed the determinants and clinical implications of metabolic healthy obesity. The review by Ramakrishnan provides an over view of the role of maternal malnutrition on intrauterine growth retardation and ensuing MetS in the later course of life as a part of fetal metabolic programming in adult diseases. In the third review, Andersen et al highlight the significance of dietary strategies including energy restriction, weight loss and manipulation of macronutrients that can reduce the risk-factors and physiological parameters associated with MetS. The fourth and fifth reviews compare the impact of European and Western dietary pattern on MetS and emphasize the importance to Mediterranean diet in the reduction of incidence of MetS. The beneficial feature of Mediterranean diet is attributed to high olive oil content. They also recommended adopting Mediterranean-kind of diet by other parts of the world where MetS is highly prevalent. The article by Kumar et al reviews the evolution of definition for MetS, association of MetS with chronic kidney diseases (CKD) and therapeutic dietary strategies to alleviate the burden of MetS associated CKD. The seventh review summarizes the potential therapeutic role of functional foods in management of various traits of Mets such as weight, insulin resistance, dyslipidemia, oxidative stress and inflammation. The final review in this issue examines the potential use of bioactive compounds from seaweeds as pharmacological agents in treating ailments of MetS. In summary, this special issue of the Journal will provide the readers an insight into some of the latest updates in epidemiology and evaluation ofMetS, and amechanistic basis for MetS associated chronic diseases. This issue also presents information on the use of dietary components and regimens to ameliorate the morbidities associated with MetS. A. K. Pasupulati :G. B. Reddy (*) National Institute of Nutrition, Hyderabad, India e-mail: geereddy@yahoo.com

Development of a chemiluminescent method for the evaluation of total hydroperoxide content of edible oils

One of the most important quality indices of edible oils is the total hydroperoxide content expressed as peroxide value (PV). Oils with high hydroperoxide content show a degree of oxidation and, hence, lower quality. For these reasons, the development of methods for the evaluation of this quality index of edible oils is required.The aim of the present work is to develop, a rapid, accurate, sensitive, simple and low cost chemiluminescence (CL) method for the determination of the total hydroperoxide content of different kinds of olive oils and other types of edible oils. The CL method proposed is based on the chemiluminescent reaction of alkaline luminol and the hydroperoxides of oil, catalyzed by Fe(III) using 1-propanol as the reaction solvent. Calibration curves of the CL intensity as a function of concentration of di-tert-butyl peroxide, used as an external peroxide standard, and of different types of edible oils were prepared. In all the cases the correlation coefficient (R) of the regression lines was satisfactory (R>0.996). The precision of the method expressed in terms of repeatability and reproducibility was also satisfactory, as repeatability in terms of mean %RSD was 4.8% and reproducibility in terms of mean %RSD was 8%. The method was applied for the evaluation of total hydroperoxide content of olive oils, corn oils, sunflower oils, sesame oils and soybean oils, within the concentration range of 0.1–9.0%v/v and the obtained results were compared with those of the official method for peroxide value. Finally, the different types of olive oils and seed oils have been classified according to their estimated total hydroperoxide content.