Mixture Of Olive Oil Research Articles

LABEL TIME-TEMPERATURE INDICATOR MENGGUNAKAN CAMPURAN MINYAK NABATI UNTUK MEMONITOR MUTU MIKROBIOLOGI SUSU PASTEURISASI

Pasteurized milk (PM) is a perishable product requiring storage at cold temperatures to maintain its shelf life. However, the temperature fluctuations during transportation, handling, and storage could affect the number of microbial counts of the product. A time-temperature indicator (TTI) can be used to monitor product conditions in real time, so consumers know the condition of the product during transportation and storage. This study aims to determine the ability of a mixed vegetable oil (VOB) as a TTI indicator and evaluate the validity of TTI as an indicator of PM microbiological degradation. The VOB was produced from a mixture of palm oil (PO), canola oil (CA), and olive oil (OV) at ratios of 50:40:10 (C1), 50:25:25 (C2), and 50:10:40% (v/v) (C3), with the addition of 0.25% (m/v) of red dye (CI 16255). The VOBs were tested its for diffusion length, diffusion kinetics, and the accuracy of the prediction model of each indicator at isothermal temperatures. The VOB indicator can be applied to monitor the total growth of microbes in PM. The value of the activation energy (Ea) of each indicator was 34.289 (C1); 35,294 (C2) and 40,646 kJ/mol (C3), while the Ea value of the microbial spoilage in PM was 58,105 kJ/mol. The difference between the Ea PM value and each indicator was less than 25 kJ/mol. Indicating that the accuracy of the prediction model was good. At storage temperature of 29°C, the critical limit for PM spoilage occurs after 24 hours of storage which correlated with the diffusion length indicator of 6.50 (C1), 6.25 (C2), and 5.5 cm (C3). Overall, the indicators observed can be used to monitor the microbiological spoilage of PM, so that the actual quality of PM before consumption can be estimated.

Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

Ethyl cellulose (EC-OG) and beeswax (W-OG) oleogels were prepared using a lipid mixture of olive, linseed, and fish oils with an optimal fatty acid composition from a health standpoint, and designed to have solid-lipid functionality for use as animal fat replacers for pork liver pâtés. W-OG exhibited a more rigid, ordered, brittle structure that melted at temperatures of≈55 °C, whereas EC-OG was softer and more deformable, with a high degree of conformational flexibility and high thermal stability. Pork liver pâtés were successfully formulated by total or partial substitution of backfat by EC-OG or W-OG, and the products obtained possessed an optimal fatty acid profile from a health standpoint (high PUFA/SFA ratio and low n-6/n-3 ratio). Neither technological behavior (emulsion stability) nor physicochemical properties (color and texture) were significantly affected by reformulation, as compared to a control sample in which pork backfat was used. Reformulation significantly increased lipid oxidation, which was especially evident for EC-OG at the highest substitution level during refrigerated storage. Beeswax oleogel had no significant effect on any of the sensory parameters evaluated, whereas ethyl cellulose oleogel had a negative effect that was directly related to substitution level. However, all samples were rated near the scale “neutral.” The ingredients developed are good candidates for development of healthier pork liver pâtés, based on their composition and technological and sensory properties. Health claims may be made according to EU regulations because they are a source of α-linolenic acid and a source of omega-3 fatty acids.

Vitamin D Improves Intestinal Barrier Function in Cirrhosis Rats by Upregulating Heme Oxygenase-1 Expression.

Intestinal barrier dysfunction always accompanies cirrhosis in patients with advanced liver disease and is an important contributor facilitating bacterial translocation (BT), which has been involved in the pathogenesis of cirrhosis and its complications. Several studies have demonstrated the protective effect of Vitamin D on intestinal barrier function. However, severe cholestasis leads to vitamin D depletion. This study was designed to test whether vitamin D therapy improves intestinal dysfunction in cirrhosis. Rats were subcutaneously injected with 50% sterile CCl4 (a mixture of pure CCl4 and olive oil, 0.3 mL/100 g) twice a week for 6 weeks. Next, 1,25(OH)2D3 (0.5 µg/100 g) and the vehicle were administered simultaneously with CCl4 to compare the extent of intestinal histologic damage, tight junction protein expression, intestinal barrier function, BT, intestinal proliferation, apoptosis, and enterocyte turnover. Intestinal heme oxygenase-1 (HO-1) expression and oxidative stress were also assessed. We found that vitamin D could maintain intestinal epithelial proliferation and turnover, inhibit intestinal epithelial apoptosis, alleviate structural damage, and prevent BT and intestinal barrier dysfunction. These were achieved partly through restoration of HO-1 and inhibition of oxidative stress. Taken together, our results suggest that vitamin D ameliorated intestinal epithelial turnover and improved the integrity and function of intestinal barrier in CCl4-induced liver cirrhotic rats. HO-1 signaling activation was involved in these above beneficial effects.

The Use of Raman Spectroscopy and Methods of Quantum Chemistry for Assessing the Relative Concentration of Triglycerides of Oleic and Linoleic Acids in a Mixture of Olive Oil and Sunflower Seed Oil

The Raman spectra of five samples of sunflower seed oil and five samples of cold-pressed olive oil of various brands are recorded in the range of 500–2000 cm–1. Within the framework of the B3LYP/6-31G(d)/6-31G(d,p)/6-31+G(d,p)/6-311G(d)/6-311G(d, p)/6-311+G(d,p) methods, the structural models of eight fatty acids (oleic, linoleic, palmitic, stearic, α-linolenic, arachidonic, eicosapentaenoic, and docosahexaenoic) are constructed, and also within the framework of the B3LYP/6-31G(d) method, the structural models of triglycerides of the first four of the above acids are obtained. The vibrational wavenumbers and intensities in the IR and Raman spectra are calculated. The Raman spectra of olive oil and sunflower seed oil were simulated by using the supermolecular approach. We investigated the dependence of the relative intensity of the vibrational bands νexp = 1660 and 1445 cm–1 on the concentration of triglycerides in oils of oleic and linoleic acids and the dependence of the intensity of these bands on the degree of saturation of fatty acids. Experimental and empirical dependences are constructed to estimate the relative concentration of triglycerides of oleic and linoleic acids in a mixture of olive oil and sunflower seed oil. The applicability of the density functional theory together with the vibrational spectroscopy for the identification of mixtures of vegetable oils is discussed.

In-Situ High Resolution Dynamic X-ray Microtomographic Imaging of Olive Oil Removal in Kitchen Sponges by Squeezing and Rinsing.

Recent advances in high resolution X-ray tomography (μCT) technology have enabled in-situ dynamic μCT imaging (4D-μCT) of time-dependent processes inside 3D structures, non-destructively and non-invasively. This paper illustrates the application of 4D-μCT for visualizing the removal of fatty liquids from kitchen sponges made of polyurethane after rinsing (absorption), squeezing (desorption) and cleaning (adding detergents). For the first time, time-dependent imaging of this type of system was established with sufficiently large contrast gradient between water (with/without detergent) and olive oil (model fat) by the application of suitable fat-sensitive X-ray contrast agents. Thus, contrasted olive oil filled sponges were rinsed and squeezed in a unique laboratory loading device with a fluid flow channel designed to fit inside a rotating gantry-based X-ray μCT system. Results suggest the use of brominated vegetable oil as a preferred contrast agent over magnetite powder for enhancing the attenuation coefficient of olive oil in a multi fluid filled kitchen sponge. The contrast agent (brominated vegetable oil) and olive oil were mixed and subsequently added on to the sponge. There was no disintegration seen in the mixture of contrast agent and olive oil during the cleaning process by detergents. The application of contrast agents also helped in accurately tracking the movement and volume changes of soils in compressed open cell structures. With the in house-built cleaning device, it was quantified that almost 99% of cleaning was possible for contrasted olive oil (brominated vegetable oil with olive oil) dispersed in the sponge. This novel approach allowed for realistic mimicking of the cleaning process and provided closer evaluation of the effectiveness of cleaning by detergents to minimize bacterial growth.

Formulation of oleozon with Phaleria macrocarpa and Cinnamomum burmanii extract for diabetic wound treatment

In this work, the effect of ozonation on coconut oil and mixture of coconut oil and olive oil was studied. The properties of ozonated oils (oleozon) were analytically tested by the method of iodine number, acid number, peroxide number, and FT-IR as general chemical substances. Ozonation may increase the peroxide and acid number for both oils but decrease the iodine number. The best ozonation condition has been seen from an increase of 277.52% acid number, peroxide number about 114.77 meq O22-/kg oil, and decrease of iodine number up to 22%. Furthermore, ozonated oils were mixed with herbal extract and be tested the diabetic wound healing ability through antibacterial activity test. A mixture of 160 mL coconut oil that ozonated for 72 hours and 0.18 gram herbal extracts with n-hexane solvent showed the highest inhibition zone of 18.3 mm in Staphylococcus aureus bacteria.

IMMUNOMODULATORY ACTIVITY OF THE CHENOPODIUM OPULIFOLIUM TOTAL CRUDE EXTRACT IN WISTER ALBINO RATS

Background: Chronic disease conditions like cancer, diabetes, malnutrition and HIV/AIDS compromise the immune system thus necessitating immune boasting. The use of medicinal herbs in immunomodulation is now common, albeit with limited evidence regarding efficacy. We therefore investigated the immunomodulatory activity of the total crude leaf and stem extract of Chenopodium opulifolium in mice.
 Materials and methods: An experimental study was conducted using four groups of rats each with 6 animals with treatments administered daily for 29 days. Group one served as the positive control and received 20mg/kg of levamisole. Group 2, the negative control received 2 ml of an olive oil and normal saline mixture. Groups 3 and 4 received 100mg/kg and 200mg/kg bwt of the total crude leaf and stem extract respectively. On the 15th day, whole blood was collected for complete blood count and delayed type hypersensitivity response determination, haemagglutination antibody titer assay was done on blood collected on the 29th day.
 Results: Results revealed that the extract had a significant (P< 0.05) effect on haemagglutination antibody titers with the highest response observed in the extract group at 200mg/kg (30.67±1.33). The mean WBC (3.13±0.71×103/μl), neutrophil (0.93±0.48 cells/ μl) and lymphocyte (2.20±0.00 cells/ μl) counts in the 200mg/kg bwt extract group were elevated to levels comparable to the positive control.
 Conclusion: The total crude extract of Chenopodium opulifolium exhibits immunomodulatory activity in a dose dependent manner. Future studies utilizing pure extracts in order to pin point to the extract mechanism responsible for Immunomodulation are required for more conclusive results.

Monitoring Liquid-Liquid Mixtures Using Fractional Calculus and Image Analysis

A fractional-calculus-based model is used to analyze the data obtained from the image analysis of mixtures of olive and soybean oil, which were quantified with the RGB color system. The model consists in a linear fractional differential equation, containing one fractional derivative of order α and an additional term multiplied by a parameter k. Using a hybrid parameter estimation scheme (genetic algorithm and a simplex-based algorithm), the model parameters were estimated as k = 3.42 ± 0.12 and α = 1.196 ± 0.027, while a correlation coefficient value of 0.997 was obtained. For the sake of comparison, parameter α was set equal to 1 and an integer order model was also studied, resulting in a one-parameter model with k = 3.11 ± 0.28. Joint confidence regions are calculated for the fractional order model, showing that the derivative order is statistically different from 1. Finally, an independent validation sample of color component B equal to 96 obtained from a sample with olive oil mass fraction equal to 0.25 is used for prediction purposes. The fractional model predicted the color B value equal to 93.1 ± 6.6.

ANTIOXIDANT ACTIVITY OF TRADITIONAL SIDDHA FORMULATION ON CCL4 INDUCED LIVER FIBROSIS IN RATS

Objective: The main objective of this study was to evaluate the antioxidant activity of Traditional Siddha Formulation (TSF) on CCl4 induced liver fibrosis in rats.Methods: In this study, plant materials were collected, shade dried, mixed in equal proportion and extraction process was done to prepare TSF. Liver injury was induced by intraperitoneal injection of 1 ml/kg body weight of both CCl4 and olive oil (2:3 v/v) mixture weekly twice for 8 w. The levels of thiobarbituric acid reactive substances (TBARS), lipid peroxides (LPO), protein carbonyl (PC), superoxide dismutase (SOD), catalase (CAT), Glutathione peroxidase (GPx), glutathione reductase (GR), Vitamin C (VIT C), Vitamin E (VIT E), GSH and Total thiols (TTS) were measured in the liver of experimental rats. Histopathological changes in the liver of experimental rats were assessed for each group using hematoxylin and eosinResults: At the end of the 8-week experimental period, histopathological examination was demonstrated which indicates TSF could attenuate the inflammation and reduced the score of liver fibrosis. The administration of TSF significantly decreased the levels of TBARS (4.11±0.09, p˂0.01), LPO (53.15±0.79, p˂0.01), PC (7.31±0.26, p˂0.01) and significantly increased the levels of antioxidant enzymes such as SOD (7.10±0.16, p˂0.01), CAT (62.14±1.61, p˂0.01), GPx (90.79±1.05, p˂0.01), GR (144.06±1.61, p˂0.01), GSH (35.24±0.82, p˂0.01), VIT C (3.29±0.10, p˂0.01), VIT E (2.42±0.14, p˂0.01) and TTS (15.15±0.21, p˂0.01). Conclusion: TSF inhibits CCl4 intoxicated hepatic fibrosis in Wistar Albino rats which may be due to the action of synergistically active phytochemicals present in the formulation. Enzymatic and non-enzymatic antioxidant enzyme levels were found to be increased in the treatment group which may be related to the therapeutic effect of TSF.

Forced Aeration Influence on the Production of Spores by Trichoderma strains

The main purpose of the present study was to evaluate the effect of an initial aeration rate on the sporulation of six Trichoderma strains under solid state fermentation conditions and to evaluate the behavior of the lytic enzymes involved in the process at laboratory scale. A mixture of sugarcane bagasse, wheat bran, chitin, potato flour and olive oil were used as a substrate. Cultures were carried out using glass columns applying an initial aeration rate of 50 ml min−1 (2 mL min−1g−1). Under the present culture conditions, chitinase and amylase activities were enhanced by the aeration with values of 30.74 and 44.54 U g−1 with T. longibranchiatum. These vales represent an increase of 226 and 167%, respectively compared with the system without air supply. For most of the strains, the forced aeration increased the endoglucanase activity, but the best value was observed with T. yunnanense (38.32 U g−1). All strains showed low values of exoglucanase and lipase when the aeration was applied. Trichoderma spp. was the strain most affected negatively by the aerated process, showing the lowest enzyme activities. The forced air supply into solid-state fermentation did not improve the production of spores from Trichoderma since similar results were obtained in the process without forced aeration. On this report, we reach concentrations greater than 1 × 109 spores per gram of substrate at 96–120 h of culture, indicating a feasible approach of agro-industrial wastes as a substrate for the biomass production.

The effect of a beeswax, olive oil and Alkanna tinctoria (L.) Tausch mixture on burn injuries: An experimental study with a control group

ObjectivesThis study was planned to investigate the effect of a mixture of beeswax, olive oil and A. Tinctoria (L.) Tausch on burn wounds to determine the impact on burn healing, pain during dressing changes and duration of hospital stay. MethodsThe study was conducted between May 2014 and August 2015 in the Burn Unit of Ataturk University Research Hospital. The sample of this experimental study consisted of 64 patients (31 experimental group and 33 control group) who met its inclusion criteria. While the specially prepared dressing material was applied to the experimental group, the control group was administered the clinic’s routine dressing. The injuries were photographed before each dressing. Each picture was uploaded to a computer for measurement with ImageJ software. Numbers, percentages, chi square, Independent samples t-test and Mann-Whitney U tests were used to assess the data. ResultsThe patients in the experimental and control groups had similar descriptive characteristics and burn injury features (p>0.05). The average age of the patients in the control group was 5.52±0.64years, and 6.68±1.09years in the experimental group. The majority of the patients were male (control: 54.5%, experimental: 58.1%). Boiling liquids were the most common cause of both groups’ burns (control: 93.9%, experiment: 83.9%). The most common first aid practice used was the application of cold water (control: 75.0%, experimental: 43.6%). The epithelization initiation time average of the experimental group patients (3.00±0.85days) was found to be earlier than that of the control group patients (6.90±1.77days), and this difference was statistically significant (p<0.05). The mean pain scores experienced by the patients in the experimental group during dressing (8.12±1.38) were determined to be lower than those of the control group (9.39±1.05), and this difference was statistically significant (p<0.05). It was also found that mean hospitalization durations of the patients in the experimental group (8.22±3.05) were shorter than those of the control group (14.42±7.79), and this difference was also found to be statistically significant (p<0.05). ConclusionWhen a beeswax, olive oil and A. tinctoria (L.) Tausch mixture was applied to second degree burns, this accelerated epithelization, reduced the pain experienced during dressing changes and shortened the hospital stay durations of the patients.

BIOCHEMICAL AND HISTOPATHOLOGICAL CHANGES OF TRADITIONAL SIDDHA FORMULATION ON CCL4 INDUCED LIVER FIBROSIS IN RATS

ABSTRACTObjective:The main objective of this study is to evaluate therapeutic activity of traditional siddha formulation on CCl4 induced liver fibrosis in rats.Methods:Plant materials collected, shade dried, mixed equal proportion. This mixture was used for extract or kasayam preparation. Twenty four male Wistar albino rats were randomly divided into four groups of six rats each. The normal control group was allowed free access to food and water. Drug control group was allowed to daily intragastric administration of traditional siddha formulation 400mg per kg b.wt per day. Liver damage was performed in the remaining two groups with an i.p.injection of a 1.0 mL/kg b.wt CCl4 and olive oil (2:3 v/v) mixture, twice weekly for 8 weeks. All rats, with the exception of the injury model group, were intragastrically administered traditional siddha formulation (TSF) dosage 400 mg/ kg b.wt /day from 5th week to end of experiment of CCl4 intoxicated rats. The serum levels of hepatic markers and hydroxyproline (Hyp) in the rat livers were measured. Histopathological changes in the liver were assessed for each group using H&amp;E staining and Masson Trichrome examination.Results:Traditional siddha formulation significantly reverse the liver function in CCl4 intoxicated rats correlate with both biochemical and histopathological changesConclusion:Traditional siddha formulation a promising drug for treating liver fibrosis.Keywords: Traditional siddha formulation, Liver fibrosis, CCl4 and Vaithiyars

Removal of volatile organic compounds (VOCs) from water using mixtures of olive oil, lecithin, and vitamin E as phase transfer agents

Two methods to remove VOCs from water using the natural food additive, lecithin, assisted by olive oil or vitamin E were explored. Lecithin combined with olive oil was utilized in a phase exchange and solvent extraction process to remove VOCs from water into the olive oil layer. The addition of 0.5ppm of lecithin together with the olive oil were found to be sufficient to remove halogenated and aromatic VOCs completely; however, the method was less efficient against ketones and esters due to their better water solubility and smaller molecular mass in comparison to other VOCs tested. The second method involved combining lecithin with vitamin E to produce an aqueous suspension of micelles that facilitated the removal of VOCs from water into the micelles, with the optimal ratio of lecithin to vitamin E found to be 82:18 w/w. The overall removal of VOCs from water using lecithin/vitamin E micelles was not as effective as lecithin/olive oil layers due to the problems faced when removing lecithin from the samples.

FT-NIR the method of choice to verify the authenticity of extra virgin olive oils

Fourier transform near infrared spectroscopy was recently demonstrated to be an excellent method to evaluate the authenticity and adulteration of extra virgin olive oil. Since this method is matrix dependent, it takes a chemical fingerprint of all the components which sets it apart from the targeted methods. Careful examinations of the Fourier transform near infrared spectra lead to the identification of a minor carbonyl overtone absorption at 5269 cm−1 associated with the volatile fraction in extra virgin olive oil that appears to be a reliable indicator of authenticity. The same spectra were used to identify the fatty acids present in the oil using models based on comparison to accurate GC data. Gravimetric mixtures of extra virgin olive oil with refined edible oils were then prepared to develop PLS1 calibration models to identify possible adulterants and by how much. The great varietal difference in olive oils made it necessary to develop four unique sets of PLS1 calibration models for each extra virgin olive oil variety. As a result, an extra virgin olive oil acceptance specification was established.

The Impact of Water Activity on Storage Stability of a Newly Reformulated Salami A pilot scale study

Two formulations of salami were obtained: a conventional salami (50 % beef, 20 % pork and 30 % animal fat, w/w) and a reformulated one (50 % beef, 20 % pork and 30 % a mixture of olive and palm oil - 2.5:1, w/w). Storage studies were performed by accelerated shelf life testing at 20�C and different relative humidity, in comparison with 4 and 8�C after 22 days of storage. Halsey model was the best one to describe the desorption isotherms. The products stability was evaluated by TBA (thiobarbituric acid) index and colour changes. TBA increased with the increase of the environment relative humidity at 4 and 8�C. Modified Weibull model described the changes in colour as a function of TBA and water activity. Bound water characteristics have markedly changed at 20�C for both products. The results of this work can be used as reference in defining reformulated salami minimal durability.

Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF) proton (1H) nuclear magnetic resonance (NMR) relaxometry and ultra-violet (UV) visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T2) curves were fitted with bi-exponential decaying functions. T2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T21 and T22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively.

Microscopic Study of the Healing Effects of the Mixture of Olive Oil and Lime Water on the Second Degree Burning in Rats

Microscopic Study of the Healing Effects of the Mixture of Olive Oil and Lime Water on the Second Degree Burning in Rats

Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage.

Frankfurter sausages were reformulated to produce better lipid compositions by replacing the pork backfat by healthy oils. Sausages in, three different batches were manufactured: control (CO) with 100% of pork backfat, and modified sausages where the pork backfat was replaced with 50% by microencapsulated fish oil (ME) and by unencapsulated olive and fish oil mixture (OM). The ME treatments showed the lowest pH, fat and energy values and the highest protein and carbohydrates levels. The fat replacement by oils significantly (P<0.05) affected to color parameters, since the ME batches presented the highest L* and b* values, whereas the OM treatments showed the highest values of a* values. As expected, the replacement of backfat by oils also greatly modified the fatty acids profile, since the OM group had the highest MUFA and n-3 PUFA contents. The microencapsulation process significantly (P<0.001) increased the lipid oxidation. The ME batch presented the highest TBARS values and volatile compounds derivate from lipid oxidation, while the OM treatment showed the same lipid oxidation rate as CO group.

Cut-off effect of radical TEMPO derivatives in olive oil-in-water emulsions.

Three oil-in-water emulsions were prepared from mixtures of olive oil and Tween 20 in water. The effectiveness of a series of radical 2,2,6,6-tetramethylpiperidinoxyl (TEMPO) derivatives of variable lipophilicity in reactions with antioxidant Trolox, and as pyrene-fluorescence quenchers, was compared in the three emulsions. A "cut-off" effect was observed for the pyrene quenching by the probes, but not for their reaction with Trolox. The results were rationalized in terms of the amphiphobic nature of the probes, and the different locations of probe, pyrene and Trolox in the three-phase microheterogeneous systems.

A new analytical method for quantification of olive and palm oil in blends with other vegetable edible oils based on the chromatographic fingerprints from the methyl-transesterified fraction

A new analytical method for the quantification of olive oil and palm oil in blends with other vegetable edible oils (canola, safflower, corn, peanut, seeds, grapeseed, linseed, sesame and soybean) using normal phase liquid chromatography, and applying chemometric tools was developed. The procedure for obtaining of chromatographic fingerprint from the methyl-transesterified fraction from each blend is described. The multivariate quantification methods used were Partial Least Square-Regression (PLS-R) and Support Vector Regression (SVR). The quantification results were evaluated by several parameters as the Root Mean Square Error of Validation (RMSEV), Mean Absolute Error of Validation (MAEV) and Median Absolute Error of Validation (MdAEV). It has to be highlighted that the new proposed analytical method, the chromatographic analysis takes only eight minutes and the results obtained showed the potential of this method and allowed quantification of mixtures of olive oil and palm oil with other vegetable oils.