Olive Oil Extraction Research Articles

Histological Determination of Cinnamon and Olive Oil Extract on Traumatic Oral Ulcer in Laboratory Rabbit

Background: The mucosa of oral cavity is the mucous membrane which covers the tissues of the mouth cavity. In order to repair damage from a local aggressor, many cell strains and their byproducts work together throughout the vital physiological process of wound healing. This process culminates in tissue repair and starts relatively early in the inflammatory phase. . The supplements of cinnamon and olive oil can dramatically raise blood levels of antioxidants while lowering those of inflammatory indicators like C-reactive protein. Objective: The aim of the study was to determine the local histological effect of topical application of cinnamon and olive oil extract on the rabbit oral mucosa Patients and Methods: 20 adult male rabbits that weight about 700-900 Kg and age about (6-8) months where used in this experimental study. Ulcer induction: Prior to the creation of the ulcers, rats were fixed on their backs and all animals were anaesthetized and induction the ulcer with round filter papers 5.5 mm in diameter were soaked in 15 ml of 50% acetic acid. In order to create round ulcer, an acid-soaked filter paper was pressed onto the right buccal mucosa for 60 seconds. Then divided the groups according to the healing time with 10 rabbits as a control group left healed normally and 10 rabbits as an experimental group that daily used mixture of cinnamon extract and olive oil ready extract topically applied on the traumatic ulcer. The animals were sacrificed along three- and seven-days healing periods and then prepared H&E stain for analyzed the results. Results: In comparison to the control group, the histological results of oral ulcers that were created and treated with a daily application of a herbal mixture consisting of cinnamon extract and olive oil extract showed greater epithelization, reduced inflammation, and increased angiogenesis, all of which sped up the healing process. Furthermore, there was a noteworthy distinction in the formation of extracellular matrix and collagen fiber synthesis between the experimental and control groups. Conclusion: Topical treatment using ready herbal extracts of olive oil and cinnamon was more successful in facilitating the recovery of traumatic ulcers.

Comparative Analysis on Polyphenolic Composition of Different Olive Mill Wastewater and Related Extra Virgin Olive Oil Extracts and Evaluation of Nutraceutical Properties by Cell-Based Studies.

This study reports a comparative analysis of the polyphenolic composition and nutraceutical properties of different olive mill wastewater (OMWW) and corresponding extra virgin olive oil (EVOO) extracts. Specifically, four OMWWs and corresponding EVOOs from cultivars Frantoio (A) and Leccino (B) obtained from different crushing seasons (early-stage (A1 and B1) and later-stage (A2 and B2)) were analyzed. Employing HPLC-DAD and LC-MS methods, the primary polyphenol content was identified and quantified. Overall, OMWW extracts showed a greater polyphenolic content compared to corresponding EVOO extracts, with OMWW B1 displaying the highest levels of polyphenols. The antiradical properties of extracts towards radical species (DPPH, ABTS, O2-, and HOCl-) were demonstrated in vitro, revealing a correlation with polyphenolic content. In fact, OMWW B1 and B2 demonstrated the strongest antiradical activity. Exploring nutraceutical properties of OMWWs, the intestinal permeation of the main polyphenols in a co-culture model (Caco-2 and HT29-MTX cell lines) was assessed, with tyrosol achieving a permeation of almost 60%. Furthermore, the involvement in the inflammation process has been evaluated in cell studies on THP1-derived macrophages by immunocytochemistry, demonstrating that OMWW B1 may exert an anti-inflammatory effect by modulating specific phenotype expression on macrophages. In conclusion, this study provides evidence supporting the reuse of OMWWs as a source of polyphenols with nutraceutical properties.

NIR Spectroscopy for the Online Monitoring of Water and Olive Oil Content in Pomace during the Extraction Process

The main challenge of this scientific work was the implementation on an industrial olive oil extraction plant of an NIR device for the multispectral analysis of pomace to predict the percentage of humidity and oil contained in it. Subsequent to the implementation of the NIR device on the oil extraction line on the solid’s outlet from the decanter, NIRS interaction measurements in the 761–1081 nm region were used to probe the pomace. NIRS calibration models for the prediction of water and oil content in the pomace were obtained and successfully tested and validated. The correlations of calibration results for oil and water content were 0.700 and 0.829, while the correlations of validation were 0.773 and 0.676, respectively. Low values of root mean square error were found for both the prediction and validation set. The results highlight the good robustness of an NIR approach based on a PLS calibration model to monitor the industrial olive oil process. The results obtained are a first step toward the large-scale implementation of NIR devices for monitoring pomace in oil mills. The possibility of knowing the oil lost in the pomace, moment by moment, would open a new frontier towards system control and the sustainability of the olive oil extraction process.

Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics.

The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions that can affect their activities. Coratina and Peranzana cultivars were processed to assess the influence of different technologies for fruit breaking (crushing and stoning) with and without controlled oxygen addition during this critical phase. The study of volatile compounds revealed that the enzymes that are responsible for their genesis during the technological process were significantly affected by oxygen addition in both the systems of fruit crushing. The results from the stoning technology proved that the quality improvement was a consequence of the prevention of the seed breaking and the oxidation catalyzed by the olive stone enzymes. In Peranzana EVOOs, it was possible to increase the aldehyde concentration up to 97% using stoning technology with a 0.2 L/min oxygen addition compared with traditional crushing. At the same time, non-significant reductions in phenolic compounds were detected when comparing crushing and stoning with and without the addition of oxygen, and similar trends were observed for the two studied cultivars. The sensory analyses confirmed the differences in phenolic and volatile composition detected in the EVOO samples.

Effect of a Phytochemical-Rich Olive-Derived Extract on Anthropometric, Hematological, and Metabolic Parameters.

Extra virgin olive oil is a fundamental component of the Mediterranean diet. It contains several molecules that sustain human well-being by modulating cellular metabolism and exerting antioxidant, anti-inflammatory, and anti-ageing effects to protect normal tissues, and it can exert anti-angiogenic and pro-apoptotic effects on cancer cells. Metabolites found in different parts of the olive tree, including leaves, also possess properties that might help in cancer prevention and promote wellness in aging. Olive mill wastewater (OMWW), a liquid residue produced during olive oil extraction, represents an environmental issue. However, it is rich in phytochemicals with potential beneficial properties. Dietary supplements based on OMWW can be produced for nutritional supplementation with advantages to the ecology. This work aims to measure hematochemical, anthropometric, and metabolomic parameters in volunteers taking an OMWW dietary supplement, Oliphenolia® (OMWW-OL). The supplementation of OMWW-OL 25 mL twice daily for 30 days was tested on a pilot cohort of volunteers with characteristics close to metabolic syndrome. Hematochemical, anthropometric, serum biomarkers and serum metabolomic parameters were analyzed before the intervention, at 30 days, and 30 days after stopping consumption. A total of 29 volunteers were enrolled, and 23 completed the study. The participants' parameters at baseline were measured, and then twice daily at 30 days of treatment and 30 days after assumption discontinuation. Although treatment was with an olive derivative, their weight did not increase. Their body mass index, instead of augmenting, slightly decreased, particularly in the women. Also, hydration increased, especially in the women, while blood pressure, glycemia, and insulin decreased. Cholesterol, high-density lipoproteins, and triglycerides were stable, and LDL levels decreased, while vitamin D levels, alongside calcium, perceptibly increased. Albumin also increased. All the values were in support of an equilibrium, with no damaging effects. By mass spectrometry analysis, we also found favorable changes in the vitamin D/histamine and homocysteine/methionine ratios, an increase in a new metabolite of unknown formula, and the vitamin D/unknown metabolite ratio. Supplementation of OMWW-OL has no detrimental effects and might imply the beneficial modulation of several biological parameters. Although this is a small pilot study, with limited potency, it preliminarily suggests that the OMWW extract use could be potentially valuable for people at risk of metabolic syndrome. Some of these parameters could also be relevant in supporting healthy ageing and in cancer prevention.

Detection of phenolic compounds from olive oil using green extraction with deep eutectic solvent, cyclic voltammetry

In this study, it has been shown that the deep eutectic solvent containing lactic acid, water and glucose can be used to efficiently extract phenolic compounds (PC) from olive oils. No organic solvents were used for the extraction, making the method environmentally friendly. Further, these total PC (TPC) have been electrochemically determined using a novel screen-printed carbon electrode (SPCE) based on carbon nanofibers (CNFs), using cyclic voltammetry (CV) as a electroanalytical technique. Three different PC, namely p-coumaric, chlorogenic and gallic acid were solubilized in deep eutectic solvent (DES) and analyzed with the electrochemical sensor. For the individual PC excellent detection limits were obtained in the range from 0.0105 μM for gallic acid to 0.0253 μM for chlorogenic acid. After that, a series of six extra virgin olive oils (EVOO) samples and six pomace olive oil (POO) samples were used extract PC by liquid–liquid extraction in DES. The signals registered with the sensor by CV immersed in DES extracts were related to the PC amount of the samples. One of the novelties of this work consists in the use of CVs data for the classification of the EVOO and POO samples and to predict the PC content by PLS1 regression model. Furthermore, Folin-Ciocalteu method has been employed to determine the TPC of the DES extracts of olive oils. Excellent correlations between the voltammetric and spectrophotometric methods results have been obtained demonstrating that the applied methodology could be a considered green method for extraction and detection of PC from olive oils.

Biomass ash (BA) waste as an activator to produce carbon-negative cement

The use of biomass, as a renewable energy source, to run heating and power plants is propelled by sustainable European policy. Olive is an important resource in Mediterranean countries. The residues from the extraction of olive oil are used as biomass, either to produce the oil or to generate heat or electricity. The disposal of ash residue poses an important burden. This study uses olive pit bottom ash waste (OBA) to produce carbon-negative cement. The OBA is mixed with waste GGBS (GGBS), and neither calcination nor thermal curing are used to lower environmental impact.The cements produced contain up to 60 %OBA and have a carbon sequestration capacity up to -97.45 kg CO2e/m3. An optimum mix with 40 %OBA is developed (using auxiliary activator), with compressive strength of 36–44 MPa and a carbon sequestration capacity of 40–45 kg CO2/m3. A modified loss on ignition test is proposed to evaluate the embodied carbon of biomass ash.The OBA's main chemical constituents: K2O and CaO, afford outstanding activation and alkalinity to release Ca2+ Si4+ and Al3+ from GGBS to form calcite, hydrotalcite, C-(A)-S-H and amorphous cements. Using sodium carbonate (NC) and lime as supplementary activators enhanced the mechanical properties of the cements and slightly changed their composition and microstructure. NC is the most efficient activator, it increased dissolution, and produced a denser and stronger cement with higher Si and K concentration that includes gaylussite, N-A-S-H and C(K)-A-S-H. Pre-dissolving the NC prior to mixing increases the activator's efficiency, producing less calcite cement for the same amount of NC. By adding 4 % pre-dissolved NC, the compressive strength increased by 138.76 % (compared to OBA-GGBS mortar without auxiliary activators) and 113.94 % compared to the material with NC in powder form.

Manufacturing natural soap-base (Multiclean) with the addition of wuluh starfruit extraction (Averrhoa)

Starfruit extract is used as a base for making natural soap that is more environmentally friendly and beneficial for health. The aim of this study is to identify the optimal conditions for adding starfruit extract to natural soap production, which involves citric acid and surfactant components. The method involves maceration and extraction of starfruit to obtain citric acid by immersing it in 80% ethanol. The soap is produced using a hot process at temperatures between 70-80°C with three formulas: F1 (200:200:10), F2 (225:175:15), and F3 (250:150:20), representing different ratios of virgin coconut oil (VCO), olive oil, and starfruit extract, respectively. Potassium hydroxide (KOH) is used as an alkali at a concentration of 30%. After the soap is made, MES (a plant-based surfactant), sodium citrate (Na3C6H5O7) as a preservative, and sodium bicarbonate (NaHCO3) as a cleanser are added. Testing of the three soap formulas showed they all meet Indonesian National Standards (SNI). Among 20 respondents, F1 was rated the highest in terms of color, scent, and softness. It had 83% foam stability, 0.85% moisture content, a pH of 8, and 0.001% free alkali content. These results suggest that consumer preference is influenced by the starfruit extract content.

Historical evolution of olive oil production processes focusing on the role of water, the contribution of energy sources, and the by-product management: The case-study of Crete, Greece

There are numerous studies dealing with olive oil management from ancient civilizations to the mid last century, but they are limited on the historical value of information. At the same time, much knowledge is widely available and accessible on the contemporaneous production of olive oil, the necessary inputs (water and energy) and outputs (by-products) of the production process. The present study aims to shed light on olive oil extraction management from antiquity to present and to bridge the gap between archaeological and modern agricultural, engineering, and environmental disciplines. For the purposes of this study, Crete, Greece, a well-known and traditional olive oil producing region is investigated. This study is dedicated to unveil practices concerning: (a) the processing of the olives, (b) the various energy aspects per era, (c) the role of water and energy at each stage of the extraction process, and (d) management of by-products per era. The main findings support that: (a) the evolution of the extraction processes was relatively slow and remained almost the same from Minoan times until the middle of the 20th century, (b) the importance of water has been demonstrated from the beginning in the efficient extraction of the maximum amount of olive oil, (c) wastewater was first reported during the Hellenistic-Roman period due to the increased quantities produced, (d) by-product management was only considered in the previous century for environmental purposes, (e) olive oil production has been a human-based process for centuries and was greatly increased by the introduction of animals, and (f) olive oil production was further increased with the utilization of mechanical and electrical energy. It can be therefore clearly concluded that past practices have both similarities and differences with the present ones, which in turn have been optimized in terms of energy sources, water uses, olive mill equipment, and environmental considerations, to result in maximum olive oil production with minimum environmental impacts. Based on this work, important lessons can be drawn that show the historical evolution of extraction and management practices.

Obtaining Phenolic-Enriched Liquid Fractions and Compostable Pomace for Agriculture from Alperujo Using Standard Two-Phase Olive Oil Mill Equipment

Olive oil extraction by two-phase systems generates a by-product called “alperujo” which presents several difficulties for its valorization. The present work evaluated an industrial approach, based on the application of thermal treatments to alperujo followed by solid/liquid separation using standard two-phase olive oil mill equipment. Treatments consisted of the thermo-malaxation of alperujo at 70 °C for 45 or 90 min, with or without acid addition, followed by solid/liquid separation in an industrial decanter. The solid was characterized concerning subsequent use for composting, while total and hydrophilic phenolics were analyzed in liquid for their recovery. Additionally, a laboratory-scale trial to compare phenolic purification by ethylic acetate extraction with chromatographic procedures was also included. The static respiration index showed that solid fractions presented higher susceptibility to biodegradation processes than raw alperujo. The phenolic content of treated liquid fractions was higher than in raw alperujo. Total phenolics were maximum at the longest exposure time without acid addition, while hydrophilic phenolics were highest at the shortest exposure time in acidified samples. The use of non-ionic resins seemed attractive for obtaining highly concentrated phenolic fractions. The proposed thermal treatments can be applied in olive oil industries, allowing in situ pomace valorization and the recovery of phenolic-enriched liquid fractions.

Extra Virgin Olive Oil's Main Components' Antioxidant Activity and in Silico Effect on AKT1.

The study compared the chemical composition of various olive oils from the northern Algerian province of Bejaia. The research focused on the antioxidant activities of the oil's main constituents and their ability to inhibit the AKT1 protein, which is implicated in the development of colorectal cancer. The findings revealed that all of the examined oils fell within the extra virgin olive oil (EVOO) category and exhibited a high oleic acid content, particularly for samples from wild olives. These oils include high amount of ligstroside and oleocanthal, two important phenolic compounds. Wild olive oils stand out from cultivated ones due to their higher bitterness index. In addition, these oils have the highest concentrations of α-tocopherols and the best oxidative stability. Olive oil extracts demonstrated their antioxidant properties by neutralizing DPPH and ABTS radicals and converting ferric ions (Fe3+) to ferrous ions (Fe2+) for FRAP assay. Molecular docking was applied to assess the interaction between the main compounds identified in the analyzed olive oils and the human AKT1 protein, which is involved in the genesis of colorectal cancer. The findings revealed that lutein, oleuropein aglycone, and ligstroside aglycone had the highest binding affinity for the AKT1 protein. The present study could provide the theoretical foundation for further research on the interaction between AKT1 protein and EVOO compounds.

Comprehensive two-dimensional gas chromatography using a miniaturized multiloop splitter-based non-cryogenic artificial trapping (M-SNAT) modulation device for analysis of cannabis samples

Multiloop splitter-based non-cryogenic artificial trapping (M-SNAT) modulation technique was developed, miniaturized and applied in comprehensive two-dimensional gas chromatography (GC×GC) for analysis of cannabis samples. The approach employed deactivated fuse silica (DFS) columns configured into multiple loop splitter system halving the perimeters of the progressively upstream loops. This splitter device was located between the first (1D) semi-nonpolar column outlet and a microfluidic Deans switch (DS). Each splitter loop splits a peak into two subpeaks having the same area with different void times. Three loops were then applied resulting in the number of the split subpeaks (nsplit) of 8 for each peak, and retention time differences between any two adjacent subpeaks (∆tR,split) were the same. By applying periodic heartcut event (H/C) within every artificial modulation period (PAM) of nsplit×∆tR,split, comprehensive split-and-trapped modulation profiles of analytes could be selectively transferred onto the second (2D) polar column (30 m) without cryogen consumption. This artificial modulation system was applied for analysis of cannabis samples with enhanced 2D peak capacity (2nc∼15). The established method was applied to analyse cannabis extracts using vegetable oils with or without frying process. This reveals 454 different peaks with 76, 92, 35 and 70 specific components specifically observed by using olive oil extraction (OE), fried OE, coconut oil extraction (CE) and fried CE, respectively.

Simulation of Different Control Strategies of a Three-Phase Induction Motor Coupled to a Real Decanter Centrifuge for Olive Oil Extraction Focusing on Energy Saving

This study presents the analysis and modeling of the optimal connection between an asynchronous three-phase electrical induction motor and a horizontal centrifuge used in olive oil extraction. The simulation, carried out using the well-established Simscape Electrical by Matlab R2024a, offers the advantage of reducing the purchasing cost of the electronic drivers and electric motors to be tested. Different connection cases among the electronic motor driver, the electric motor, and the horizontal centrifuge were examined. The findings indicate that the oversizing of the electric motor is required to increase the machine efficiency and to reduce the overall specific energy consumption; however, the asymptotic behavior of the specific energy consumption, being related to the motor power, places a limit on the motor oversizing. Indeed, raising the motor power reduces the specific energy consumption; however, this effect can be unimportant if considering the higher cost involved in purchasing both the electrical motor and the electronic motor driver. The results show that an overall percentage saving of specific energy consumption of 3.1% and 4.0% can be achieved with a slight (7.5 kW) and a medium (11 kW) oversizing of the electric motor, respectively.

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functional baked products to improve their nutritional value. The freeze-dried pomace of the two varieties has been used to substitute the type 00 flour in percentages of 1, 2, and 3% (w/w). The olive pomace was characterized by macro-composition analysis, while the bread samples were characterized for their proximate, physical, technological, sensory characteristics and shelf life. The specific volume of fortified samples decreased significantly compared to the control, while antioxidant activity, and nutritional parameters were significantly improved using olive pomace. Moreover, fortified samples showed a reduction of browning and whiteness indices with respect to control. Textural profile analysis showed a firmer product, compared to the control, with higher levels of olive pomace which also positively affected the cell size distribution in the crumb. Sensorially, consumers were mostly appealed by the 1% levels of substitution of olive pomace, in particular that of the Bosana. Hardness of all samples increased significantly along 7 days of storage thus resulting in a shelf life of less than 3 days. Therefore, it can be concluded that the incorporation of olive pomace, especially at low levels (1%), into white bread significantly improves the nutritional and sensorial quality of bread without significantly affecting its technological properties.

Utilizing Salt and Calcium Carbonate as Coadjuvants in Malaxation Process of Virgin Olive Oil Extraction

Utilizing Salt and Calcium Carbonate as Coadjuvants in Malaxation Process of Virgin Olive Oil Extraction

Oczyszczanie ścieków z wytłoczyn z oliwek poprzez elektrokoagulację peroksydacyjną z wykorzystaniem arkuszy aluminiowych

The extraction of olive pomace oil is a significant aspect of the edible oil industry in Mediterranean regions where olives are widely cultivated. The resulting wastewater generated from this industry is known to harbor pollutants, including residual solvents, oils, and chemicals from the refining process, that can have adverse effects on the environment and public health. Peroxy-electrocoagulation (PEC) is a method that can be used to treat wastewater from the olive pomace oil extraction industry. The purpose of the work was to reduce the concentration of pollutants in the effluent through the use of PEC with aluminum electrodes as a method of treatment. The Box-Behnken Design was used to study the relationship between hydrogen peroxide dosage (10, 20, and 30 g L-1), electric current density (5, 20 and 35 mA cm-2), and the initial pH (2.5, 3.5, and 4.5), in the PEC process, and the removal of chemical oxygen demand (COD) and total phenolic compounds (TPh). The highest removal was obtained with hydrogen peroxide dosage of 30 g L-1, and 20 mA cm-2, and with 29% of TPh removal at pH 2.5, and with 84% COD removal at pH 4.5. The procedure removed an average of 22% COD and 82% TPh. The concentration of hydrogen peroxide was one of the most significant factors in the process. Pre-treatment with other techniques is necessary to reduce harmful elements in the effluent before undergoing biological treatment.

Obróbka dla przemysłu ekstrakcji oliwy z oliwek poprzez zastosowanie peroksy-elektroutleniania

This study aimed to assess the effectiveness of peroxy-electrooxidation (PEO) for treating wastewater from the olive pomace oil extraction industry. The response surface methodology was utilized to optimize the efficiency of the PEO process under varying conditions of electrolysis time, current density, and hydrogen peroxide (H2O2) dosage. Appling graphite/aluminum sheets as cathode/anode in the treatment process showed that the concentration of H2O2 directly affected the efficiency of total phenolic compounds (TPh) removal. It was observed that at an H2O2 concentration of 15 g L-1, the removal efficiency was less than 80%. The removal of chemical oxygen demand (COD) is mainly influenced by the dosage of H2O2 and the reaction time. The experiments conducted on the PEO processes with graphite/iron sheets showed that the highest removal of TPh was achieved with an H2O2 dosage of 30 g L-1 and an intermediate reaction time of 30 minutes. Current density also had an impact on TPh removal. Regarding COD removal, the results showed that the highest removal rates were attained with increased H2O2 concentrations, but reaction time was a positive factor, with better results obtained with 30 and 50 minutes. The PEO is recommended as a pre-treatment for TPh removal but not for COD and other treatment processes should be evaluated.

Antiangiogenic Potential of an Olive Oil Extract: Insights from a Proteomic Study.

Extra virgin olive oil (EVOO), a staple of the Mediterranean diet, is rich in phenolic compounds recognized for their potent bioactive effects, including anticancer and anti-inflammatory properties. However, its effects on vascular health remain relatively unexplored. In this study, we examined the impact of a "picual" EVOO extract from Jaén, Spain, on endothelial cells. Proteomic analysis revealed the modulation of angiogenesis-related processes. In subsequent in vitro experiments, the EVOO extract inhibited endothelial cell migration, adhesion, invasion, ECM degradation, and tube formation while inducing apoptosis. These results provide robust evidence of the extract's antiangiogenic potential. Our findings highlight the potential of EVOO extracts in mitigating angiogenesis-related pathologies, such as cancer, macular degeneration, and diabetic retinopathy.

Oregano and thyme by-products of olive oil aromatization process with microwave assisted extraction as a rich source of bio-active constituents.

Processing of Medicinal Aromatic Plants (MAPs) results in the production of a significant amount of by-products, which are not commercially exploitable. Towards this direction, we studied extensively the by-products of oregano and thyme, remaining after the aromatization of olive oils with microwave assisted extraction (MAE). The purpose of the study was the exploitation of the "wastes" of these two economically significant herbs of Greece, for the potential development of innovative bioactive products. Hence, superior and inferior quality plant material from Origanum vulgare subsp. hirtum and Thymus vulgaris, were extracted with extra virgin olive oil using MAE. For the evaluation of raw plant material, beside the characterization of the essential oils (EOs), the hydroalcoholic extracts of superior and inferior plant material were afforded by ultrasound assistant extraction (UAE). In addition, the remaining plant material after the flavoring of olive oil by MAE, was extracted with c-Hex, MeOH, H2O:MeOH using UAE. All the extracts were evaluated for their DPPH free radical scavenging activity and total phenolic content (TPC) as well as their chemical profile was investigated by HPTLC. In parallel, the EOs, the olive oils and the c-Hex extracts were analyzed by GC-MS and Headspace Solid Phase Microextraction (HS-SPME)-GC-MS. The results showed that the composition of the EOs and the volatile fraction of the olive oil extracts were similar for the superior quality material whereas for the inferior the composition of the volatile fraction of olive oil extracts was not analogous to the respective EOs. GC-MS analyses of oregano and thyme by-products revealed the presence of carvacrol, thymol, γ-terpinene and p-cymene among the major constituents. Moreover, the hydroalcoholic extracts obtained from the plant material remaining after olive oil flavoring with MAE showed similar phenolic content and scavenging activity with the hydroalcoholic extracts of the corresponding raw plant materials underlying their potent use in the preparation of high-added value products such as nutraceuticals and cosmeceuticals as well as enriched animal nutrition products.

280 Feeding a combination of feed additives before and during farrowing of sows reduces inflammation and oxidative stress and increases blood calcium to support uterine contraction

Abstract Farrowing is associated with inflammation and increasing oxidative stress status. In addition, during farrowing, calcium requirement increases to support uterine contraction. We have previously observed that feeding a combination of feed additives (FA), that contains inulin, Bacillus velezensis, extracts of olive oil and artichoke, and calcitriol, reduced the duration and assistance of farrowing in sows, and the number of stillborn piglets. It was hypothesized that feeding the combination of FA would reduce inflammation and oxidative stress and provide Ca to support uterine contractions during farrowing. A total of 34 sows from d 107 of gestation until 2 d post-farrowing were randomly allotted (balanced by parity 3.8 ± 2.5) to two treatments: without (control -CON) or with the FA combination (FA, Adicare Vita, 200 g/d). At the starting d (D 107 of gestation) and 24 h post-farrowing, blood samples were obtained to analyze for pig major acute-phase protein (Pig-MAP as an inflammation biomarker) and glutathione peroxidase (GPx as an antioxidant biomarker). During farrowing, sows were monitored, and blood samples were collected at 0 h, 2.5 h and 5 h to analyze for ionized Ca (iCa). Data was analyzed using SAS 9.4. Mean values were calculated using LSMeans statement. P-values < 0.05 were considered significant while tendencies were considered at 0.05 ≤ P < 0.10. Pig-MAP and GPx were analyzed using the MIXED procedure and iCa concentrations as repeated measures using the MIXED procedure. Sows fed the FA combination compared with CON sows tended to have decreased post-farrowing Pig-MAP l concentrations (2.52 vs. 4.29 mg/mL, respectively; P = 0.08) and greater GPx concentrations (2,112 vs. 1,588 U/L, respectively; P < 0.01). FA sows had greater (P < 0.05) blood Ca concentrations during farrowing compared with CON sows (0.90, 1.10, and 1.01 vs. 0.85, 0.98, and 0.96 mmol/L at 0, 2.5 and 5h, respectively). To conclude, feeding a combination of FA during the last week of gestation might provide antioxidant effects, reduce inflammation caused by farrowing, and increase blood Ca to favor the uterine contractions.