Olive Oil Extraction Research Articles

Chitosan/Gelatin/Starch-Based Films Plasticized with Olive Oil and Aloe-Vera Extract as a Potential Wound Dressing

In this study a polymeric film based on chitosan (CS), gelatin (GL) and potato starch (ST) was prepared and the effect of sesame oil (SO) and Aloe-Vera extract (AVE) on the physical and mechanical properties of the control film, as well as its antibacterial activity and cytotoxicity, were investigated. The swelling and water vapor transmission rate (WVTR) results indicated that SO and AVE reduced the amount of swelling and the WVTR of the samples. The mechanical tests showed that SO and AVE, or even any combination of them, had a plasticizing effect on the prepared films. According to the antibacterial results, adding SO or AVE to the film forming solutions had no considerable effect on the antibacterial activity of the sample against E. coli and S. aureus bacteria, while the combination of these two additives to the films made their activity increase. The results of the cytotoxicity tests exhibited the growth of the fibroblast cells after 7 days of incubation, showing that the films containing SO or AVE or the combination of both additives were nontoxic and never caused cell death.

Obtaining and characterization of olive (Olea europaeaL.) pomace flour: An investigation on its applicability in gluten‐free cake formulations added with xanthan

Olive pomace (OP) is a recognized cheap and abundant source of nutrients and gelling material. This study explored for the first time a total substitution of wheat flour by a mix of pulp-enriched flour derived from OP (OPF) with corn flour (CF) and/or rice flour (RF) for obtaining gluten-free (GF) cakes. OPF markedly increased lipid (9.37%–9.85%) and fiber (1.82%–3.16%) contents of GF cakes, which showed to have bioactivity in terms of total phenolic content (12.5–19.5 mg GAE/g) and antiradical activity (62.3%–90.1%). Xanthan gum (XG) addition (0.25% w/w) to GF cakes improved crumb structure, color, and helped to reduce crumb hardiness. A simplex centroid mixture design indicated interactions between OPF, CF, and RF affecting the firmness of GF cakes (1.97–7.48 N). Overall, F2 and F3 led to the best formulations with OPF, as this highly valuable and functional ingredient when associated with XG technologically improved GF cake formulations. Novelty impact statement The pomace obtained from olive oil extraction processing, a low commercial value by-product was freeze-dried and incorporated into gluten-free cake formulations as flour (OPF) to partially replace corn and rice flours. The performance of OPF with and without hydrocolloid (xanthan gum) was assessed, resulting in a highly nutritive, with pleasant appearance and acceptable texture cakes. This investigation highlights the potential application of bioactive-rich OPF as an alternative ingredient for incorporation in foods destined for celiac patients.

Exploitation of Olive (Olea europaea L.) Seed Proteins as Upgraded Source of Bioactive Peptides with Multifunctional Properties: Focus on Antioxidant and Dipeptidyl-Dipeptidase-IV Inhibitory Activities, and Glucagon-like Peptide 1 Improved Modulation.

Agri-food industry wastes and by-products include highly valuable components that can upgraded, providing low-cost bioactives or used as an alternative protein source. In this context, by-products from olive production and olive oil extraction process, i.e., seeds, can be fostered. In particular, this work was aimed at extracting and characterizing proteins for Olea europaea L. seeds and at producing two protein hydrolysates using alcalase and papain, respectively. Peptidomic analysis were performed, allowing to determine both medium- and short-sized peptides and to identify their potential biological activities. Moreover, an extensive characterization of the antioxidant properties of Olea europaea L. seed hydrolysates was carried out both in vitro by 2,2-diphenyl-1-picrylhydrazyl (DPPH), by ferric reducing antioxidant power (FRAP), and by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays, respectively, and at cellular level by measuring the ability of these hydrolysates to significant reduce the H2O2-induced reactive oxygen species (ROS) and lipid peroxidation levels in human intestinal Caco-2 cells. The results of the both hydrolysates showed significant antioxidant properties by reducing the free radical scavenging activities up to 65.0 ± 0.1% for the sample hydrolyzed with alcalase and up to 75.7 ± 0.4% for the papain hydrolysates tested at 5 mg/mL, respectively. Moreover, similar values were obtained by the ABTS assays, whereas the FRAP increased up to 13,025.0 ± 241.5% for the alcalase hydrolysates and up to 12,462.5 ± 311.9% for the papain hydrolysates, both tested at 1 mg/mL. According to the in vitro results, both papain and alcalase hydrolysates restore the cellular ROS levels up 130.4 ± 4.24% and 128.5 ± 3.60%, respectively, at 0.1 mg/mL and reduce the lipid peroxidation levels up to 109.2 ± 7.95% and 73.0 ± 7.64%, respectively, at 1.0 mg/mL. In addition, results underlined that the same hydrolysates reduced the activity of dipeptidyl peptidase-IV (DPP-IV) in vitro and at cellular levels up to 42.9 ± 6.5% and 38.7 ± 7.2% at 5.0 mg/mL for alcalase and papain hydrolysates, respectively. Interestingly, they stimulate the release and stability of glucagon-like peptide 1 (GLP-1) hormone through an increase of its levels up to 660.7 ± 21.9 pM and 613.4 ± 39.1 pM for alcalase and papain hydrolysates, respectively. Based on these results, olive seed hydrolysates may represent new ingredients with antioxidant and anti-diabetic properties for the development of nutraceuticals and functional foods for the prevention of metabolic syndrome onset.

Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil

Recent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different N2 flow rates, directly into the vertical centrifuge, and four levels of N2 were tested–a control level (no N2 injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with N2 injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste.

Antibacterial Activity of Phenolic Compounds in Olive Oil Extracts on Periodontopathogenic Oral Bacteria

Phenolic compounds are secondary metabolites of plants metabolism and can be found in olive oil. They exhibit antimicrobial activity towards both gram-positive and gram-negative bacteria. However, little is known about the antibacterial activity of the compounds towards periodontopathogens. The study aimed to investigate the potential of these compounds as antibacterial agents towards pathogens, specifically Aggregatibacter actinomycetemcomitans, Porphyromonas gingivalis and Fusobacterium nucleatum. Phenolic compounds were extracted from extra virgin olive oil (EVOO) through liquid-liquid separation using methanol:water (70:30), and hexane. It was then prepared in various concentrations to determine its minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against the periodontopathogens. The anti-adhesion activity was quantified using crystal violet staining while the effects on the morphology were examined through scanning electron microscopy (SEM). The MICs of the phenolic compounds on A. actinomycetemcomitans, P. gingivalis and F. nucleatum were 31.25 mg/mL, 62.5 mg/mL and 125 mg/mL, respectively. The MBCs of the phenolic compounds on A. actinomycetemcomitans and F. nucleatum were 62.5 mg/mL and 125 mg/mL, respectively suggesting this compound can eradicate these bacteria. There was no bactericidal effect on P. gingivalis. The adhesion of all the bacteria was interrupted by the compounds at the lowest concentration (1.95 mg/mL). SEM findings showed disruption of bacterial cell surfaces such as blebs and disintegration of cells after exposure to this extract. Phenolic compounds of olive oil exhibited antibacterial activity against the tested pathogens, with bactericidal effects on A. actinomycetemcomitans and F. nucleatum and bacteriostatic effects on P. gingivalis.

Application of dry olive residue-based biochar in combination with arbuscular mycorrhizal fungi enhances the microbial status of metal contaminated soils

Biochar made-up of dry olive residue (DOR), a biomass resulting from the olive oil extraction industry, has been proposed to be used as a reclamation agent for the recovery of metal contaminated soils. The aim of the present study was to investigate whether the soil application of DOR-based biochar alone or in combination with arbuscular mycorrhizal fungi (AMF) leads to an enhancement in the functionality and abundance of microbial communities inhabiting metal contaminated soils. To study that, a greenhouse microcosm experiment was carried out, where the effect of the factors (i) soil application of DOR-based biochar, (ii) biochar pyrolysis temperature (considering the variants 350 and 500 °C), (iii) soil application dose of biochar (2 and 5%), (iv) soil contamination level (slightly, moderately and highly polluted), (v) soil treatment time (30, 60 and 90 days) and (vi) soil inoculation with Funneliformis mosseae (AM fungus) on β-glucosidase and dehydrogenase activities, FA (fatty acid)-based abundance of soil microbial communities, soil glomalin content and AMF root colonization rates of the wheat plants growing in each microcosm were evaluated. Biochar soil amendment did not stimulate enzyme activities but increased microbial abundances. Dehydrogenase activity and microbial abundances were found to be higher in less contaminated soils and at shorter treatment times. Biochar pyrolysis temperature and application dose differently affected enzyme activities, but while the first factor did not have a significant effect on glucosidase and dehydrogenase, a higher biochar dose resulted in boosted microbial abundances. Soil inoculation with F. mosseae favored the proliferation of soil AMF community and increased soil glomalin content as well as rates of AMF root colonization. This factor also interacted with many of the others evaluated to significantly affect soil enzyme activities, microbial abundances and AMF community. Our results indicate that the application of DOR-based biochar along with AMF fungi is an appropriate approach to improve the status of microbial communities in soils with a moderate metal contamination at short-term.

Optimization of Autohydrolysis of Olive Pomaces to Obtain Bioactive Oligosaccharides: The Effect of Cultivar and Fruit Ripening

The valorisation of agro-industrial residues presents a challenge in obtaining economically sustainable and environmentally friendly industrial processes. Olive pomace is a by-product generated in large quantities, from olive oil extraction. This residue mostly consists of lignocellulosic materials. The aim of this study was to evaluate the potential use of extracted olive pomaces (EOP) obtained from olives with different ripening indexes (RI) and from different cultivars (Cobrançosa; RI = 2.5; 3.3 and 4.7; and Galega Vulgar; RI = 1.8; 2.9 and 4.8), to produce bioactive oligosaccharides from hemicelluloses by autohydrolysis. The hydrothermal treatment conditions were optimized by Response Surface Methodology, following a central composite rotatable design (CCRD), as a function of temperature (T: 142–198 °C) and time (t: 48–132 min), corresponding to severity factor (SF) values from 3.2 to 4.9. For all pomace samples, soluble sugar production was described by concave surfaces as a function of temperature and time. Autohydrolysis with SF equal or higher than 4.0 produced higher sugar yields, with maximum values around 180 g glucose equivalent/kg EOP for SF of 4.7 (190 °C/120 min) or 4.9 (198 °C/90 min). These values were similar for both cultivars and were not dependent on the ripening stage of the olives. Maximum oligosaccharide (OS) yields of 98% were obtained by autohydrolysis with SF of 4.0. The increase in SF to 4.9 resulted in a decrease in OS yield to 86–92%, due to the release of monomeric sugars. The monosaccharides were mostly xylose (55.8–67.7% in Galega; 50.4–69.0% in Cobrançosa liquid phases), and glucose, galactose, arabinose and rhamnose, in smaller quantities. Therefore, the production of bioactive xylo-oligosaccharides (XOS) from olive pomaces mainly depends on the hydrothermal conditions used.

In Vitro Activity of Water Extracts of Olive Oil against Planktonic Cells and Biofilm Formation of Arcobacter-like Species.

Extra-virgin olive oils contain many bioactive substances that are phenolic compounds. The survival of Arcobacter-like strains in non-buffered (WEOO) and buffered (BEOO) extracts of olive oils were studied. Time kill curves of different strains were measured in the environment of olive oil extracts of different grades. The activity of the extracts was also monitored for biofilm formation using the Christensen method. In vitro results revealed that extra-virgin olive oil extracts exhibited the strongest antimicrobial effects, especially non-buffered extracts, which exhibited strain inhibition after only 5 min of exposure. The weakest inhibitory effects were observed for olive oil extracts. A decrease in biofilm formation was observed in the environment of higher WEOO concentrations, although at lower concentrations of extracts, increased biofilm formation occurred due to stress conditions. The dialdehydic forms of oleuropein derivatives, hydroxytyrosol, and tyrosol were the main compounds detected by HPLC-CoulArray. The results indicate that not all olive oils had a similar bactericidal effect, and that bioactivity primarily depended on the content of certain phenolic compounds.

Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality.

The quality of virgin olive oil (VOO) is largely determined by the technology used in the industrial process of extracting the oil. Technological innovations within this field aim to strike a proper balance between oil yield and the optimal chemical composition of VOO. The application of pulsed electric fields (PEF) that cause the electroporation of the plant cell membranes favors a more efficient breakage of the olive fruit tissue, which in turn could facilitate the extraction of the oil and some of its key minor components. Pilot-scale and industrial extraction tests have been conducted to assess the effect of PEF technology on the oil extraction yield and on the organoleptic and functional quality of VOO. The best results were obtained by combining the PEF treatment (2 kV/cm) with short malaxation times and a low processing temperature. Under these conditions, PEF technology could decisively improve the oil yield by up to 25% under optimal conditions and enhance the incorporation of phenolic and volatile compounds into the oils. The PEF treatment neither affected the physicochemical parameters used to determine the commercial categories of olive oils, nor the tocopherol content. Similarly, the sensory evaluation of the PEF-extracted oils by means of a panel test did not detect the appearance of any defect or off-flavor. In addition, the intensity of positive attributes (fruity, bitter and pungent) was generally higher in PEF oils than in control oils.

Chemical Characteristics of Two-Phase Olive-Mill Waste and Evaluation of Their Direct Soil Application in Humid Mediterranean Regions

Over the last decade, the two-phase centrifugation system for olive-oil extraction has become dominant in Slovenia. There are many suggestions for the exploitation of two-phase OMW, but among the suggested methods, direct spreading on agricultural land appears to be operationally simple and economically feasible for Slovenia. As there is little information available about two-phase OMW produced in the northern Mediterranean regions, the aim was to determine its composition and evaluate its use as a soil amendment in olive groves. This study shows that the characteristics of two-phase olive-mill waste produced in northern Mediterranean regions are similar to those of other countries. In addition, the calcareous characteristics of the Mediterranean soil can reduce its phytotoxic effects and might thus represent a natural system for olive-mill waste treatment. Phenolic compounds in the two-phase olive-mill waste are rapidly decomposed, and the soil has a high buffering capacity. Furthermore, the results of the soil analysis also showed some effects on the soil properties, such as a significant increase in K2O and soil organic carbon. The combined application of two-phase olive-mill waste and mineral fertilizer to olive groves on eutric cambisols has positive effects on the physical, chemical and biochemical properties of the soil.

EFFECT OF SALICYLIC ACID AND KAOLIN ON YIELD, PHYSIOLOGICAL TRAITS, AND FATTY ACID COMPOSITION IN OLIVE CULTIVARS UNDER REGULATED DEFICIT IRRIGATION

In this study, effect of salicylic acid (SA) and kaolin (KL) separately and simultaneously on yield, physiological traits and fatty acids composition of two olive cultivars (i.e. ‘Zard’ and ‘Roghani’) was investigated under three irrigation regimes. Results showed that deficit irrigation, especially 50% crop evapotranspiration (ETc), increased accumulation of MDA, proline and activity of antioxidant enzymes, but decreased chlorophyll content and yield in both the olive cultivars, as compared to full irrigation (100% ETc). Applying SA and KL alleviated the harmful effect of water deficit on plants through enhancing their chlorophyll content and antioxidant activity, and accordingly improved their yield, as compared to the controls. On the contrary, low irrigation mounted some fatty acids such as palmitoleic acid, stearic acid, arachidic acid, while reduced unsaturated/saturated fatty acids. Moreover, applying SA and KL simultaneously, as compared to the controls, increased unsaturated/saturated fatty acids and the quality of extracted olive oil. In general, the results showed that a simultaneous effect of SA and KL, in comparison to their separate application, had a better effect on yield and quality of olive under water deficit.

Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction

One of the most important machines in the olive oil extraction line is the horizontal three-phase centrifugal separator machine or Tricanter. The purpose of this paper is to evaluate the machine designed on the basis of Tricanter and to evaluate the quality of extracted olive oil. For this purpose, four different olive cultivars from Gilan Province in Iran were used. In this research the rotational speed of the Tricanter machine was tested at three levels of 2 500, 3 000, and 3 500 rpm and the content of water added to olive paste was used at three levels of 10, 20, and 30% of the paste mass. Peroxide value (PV) and percentage of acidity were measured for oil extracted from all four olive cultivars. The results of the analysis of variance (ANOVA) test showed that rotational speed and the content of added water had an effect on the acidity and PV for all samples of olive cultivars. The measured values showed that the best speed for the Tricanter machine is 3 500 rpm. At this rotational speed, the peroxide and acidity values are lower than the standard values.

Phytochemical Screening and Assessment of The Antioxidant Activity of Bio-phenols of Olive Oil Mill Wastewater From The Cold Extraction of Olive Oil in Khenchela Region Eastern of Algeria

The objective of this study was to evaluate in vitro the antioxidant activity of polyphenols from olive oil mill wastewater in Khenchela region eastern of Algeria after conducting a phytochemical screening. The extraction of polyphenols was done by the maceration method. The quantitative estimate of the total polyphenols and flavonoids was evaluated by the colorimetric method. Antioxidant activity was evaluated in vitro using three tests DPPH, ABTS and FRAP and ascorbic acid as a reference antioxidant. The results obtained showed that the phytochemical screening carried out allowed us to highlight the presence of polyphenols, flavonoids, tannins and reducing sugars with large quantities, sterols and terpenoids in lesser amounts. The values of total polyphenols and flavonoids were sequential: (925.8 8.1 g GAE/mL) and (45.97 9.5 g QE /mL). The values of the antioxidant activity obtained from the three tests DPPH, ABTS, and FRAP were successively the followings: (IC50: 144.52 1 g/mL), (IC50: 169.6 35.3 g/mL) and (IC50: 248.13 10.1 g/mL). At the end of this study, it appears that OMW polyphenolic extract has an important antioxidant power.

Feasibility study of a natural vinaigrette from olive (Olea europaea) oil and lemon (Citrus limonium) juice-based lemon albedo extract

The present paper reports on the feasibility study of a natural vinaigrette from olive (Olea europaea) oil and lemon (Citrus limonium) juice-based lemon albedo extract. The albedo extract was prepared at different albedo to lemon juice ratios. The physical stability of different vinaigrette samples, in terms of creaming behaviour, was adopted as quality criterion. The most stable sample was then analysed for its rheological behaviour. According to preliminary results, the most physically stable vinaigrette could be obtained at albedo: lemon juice ratio of 1:15.1 (w/w). The corresponding dressing showed a stability of six days and a shear-thinning type rheological behaviour. So, the formulation of natural vinaigrette from olive oil, lemon juice and lemon albedo is feasible but such formulation is of short-term physical stability, which is a general well-known characteristic of natural and minimally processed food products. In our opinion, this study merits further research, in order to: i) better optimize the vinaigrette formulation, and ii) characterize the functional properties of the final product.

Recovery of Hydroxytyrosol from Olive Mill Wastewater Using the Promiscuous Hydrolase/Acyltransferase PestE.

Olive mill wastewater (OMWW) is produced annually during olive oil extraction and contains most of the health‐promoting 3‐hydroxytyrosol of the olive fruit. To facilitate its recovery, enzymatic transesterification of hydroxytyrosol (HT) was directly performed in an aqueous system in the presence of ethyl acetate, yielding a 3‐hydroxytyrosol acetate rich extract. For this, the promiscuous acyltransferase from Pyrobaculum calidifontis VA1 (PestE) was engineered by rational design. The best mutant for the acetylation of hydroxytyrosol (PestE_I208A_L209F_N288A) was immobilized on EziG2 beads, resulting in hydroxytyrosol conversions between 82 and 89 % in one hour, for at least ten reaction cycles in a buffered hydroxytyrosol solution. Due to inhibition by other phenols in OMWW the conversions of hydroxytyrosol from this source were between 51 and 62 %. In a preparative scale reaction, 13.8 mg (57 %) of 3‐hydroxytyrosol acetate was extracted from 60 mL OMWW.

Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts

The Mediterranean diet has, among its cornerstones, the use of olive oil for its nutraceutical and organoleptic properties. Despite the numerous merits, olive-oil mill wastewater (OMWW), which is generated by the olive-oil extraction process, is one of the most serious environmental pollutants in the Mediterranean countries. The polluting potential of OMWW is due to its high content of tannins, polyphenols, polyalcohols, pectins and lipids. In order to close the recovery cycle of a fortified citrus olive oils previously developed, we tested the ability of five microalgae of the Chlorella group (SEC_LI_ChL_1, CL_Sc, CL_Ch, FB and Idr) in lowering the percentage of total phenolic compounds in vegetation water. This was obtained with three different extraction processes (conventional, and lemon and orange peels) at three concentrations each (10%, 25% and 50%). The results showed that strains Idr, FB and CL_Sc from the Lake Massaciuccoli can tolerate vegetation water from conventional and lemon peel extractions up to 25%; these strains can also reduce the phenolic compounds within the tests. The application of microalgae for OMWW treatment represents an interesting opportunity as well as an eco-friendly low-cost solution to be developed within companies as a full-scale approach, which could be applied to obtain a fortified microalgal biomass to be employed in nutraceutical fields.

Centesimal composition and bioactive potential of a residue from the commercial extraction of olive oil

ARTIGO TÉCNICO Composição centesimal e potencial bioativo de um resíduo oriundo da extração comercial do azeite de oliva AUTORES Vanessa Ferreira do Amaral, Aldrey Nathalia Ribeiro Corrêa, Valmor Ziegler e Cristiano Dietrich Ferreira

Potential of Halophilic Penicillium chrysogenum Isolated from Algerian Saline Soil to Produce Laccase on Olive Oil Wastes.

Enzymes from halophilic fungi offer interesting biotechnological applications, which lead us to explore novel producing strains. 23 fungi were isolated from Algerian saline soil. Among the three strains presenting laccase activities, one exhibited the high decolourising capacity of olive mill wastewaters. Identification showed that the efficient isolate GS15 belongs to Penicillium chrysogenum. This strain achieves optimal growth at 15% NaCl, 25°C, pH 5, dark, aerobic and static conditions. The selected fungus is capable of producing extracellular enzymes as follows: caseinase, tannase, esterase and lipase. The laccase activities produced by P. chrysogenum on raw olive wastes are being reported here for the first time. GS15 produced 183.0 and 203.0 U/L of laccase activities in 10% and 20% unsupplemented olive mill wastewaters, respectively. The significant enzymatic activities can be correlated to the high ability of GS15 to decolourise industrial wastewater from the olive oil extraction. In these conditions no pre-treatment of olive wastewaters was needed. On the untreated grinded and non-grinded olive pomace, the laccase activity was 5.78 U/g and 5.36 U/g, respectively. Because the halophilic fungus has basic requirement for growth, this fungal strain is promising for saline biotechnological applications.

FORMULATION OF SOLID BATH SOAP PREPARATIONS OF PURPLE SWEET POTATO ETHANOL EXTRACT (IPOMEA BATATAS L) AS A SKIN MOISTURIZER

Soap is a surfatctant used to clean or wash something that is available in solid and liquid form. Soap can be useful as a cleaning tool, this is because soap molecules contain polar (bonded with water) and non-polar (bonded with oil) groups so that they can clean grease or dirt that is not lifted by water. Soap is made by applying a saphonification reaction using olive oil, NaOH, and purple sweet potato extract as the basic ingredients. The addition of NaOH concentration an affect the weight of the soap produced. Purple sweet potato is a sweet potato that has natural dyes a anthocyanins that function as antioxidant. The purpose of this study was to obtain a solid bath soap formulation with purple sweet potato extract. Furthermore, purple sweet potato extract was formulated based on formula with concentration difference of 3,5%, 4,5%, 5,5%. Furthermore, preparations have been made with organoleptic tests, pH tests, and foam stability tests. It can be concluded that purple sweet potato extract can be used as a solid soap preparation and there is a concentration effect on the organoleptic test soap quality, pH, foam stability and moisture content. The preparation of solid bath soap from purple sweet potato ethanol extract has the ability to moisturize the skin, and the highest concentration obtained at a concentration of 5,5% with 57,83% moisture can moisturize the skin and at concentration of 4,5% with 48,3% humidity as well. Can moisturize the skin but with a moderate level of humidity, and at a concentration of 3,3% with 43,00% humidity with a lower humidity level.

Biological activities and phenolic compounds of olive oil mill wastewater from Abani, endemic Algerian variety

The current study aimed to determination of cytotoxicity, antioxidant, anti-inflammatory, anti-hemolytic, and anticoagulant activities of phenolic compounds extracted from olive oil mill wastewater (OMW) issue from the cold extraction of olive oil from Khenchela eastern in Algeria. The LC–MS (liquid chromatography–mass spectrometry) results were revealed the presence of 20 phenolic compounds in the extract of OMW and mostly consisted of Kaempferol, 4,5-di-O-caffeoyquinic acid, quinic acid, and caffeic acid. The extracts possessed effective reducing power (FRAP) and high radical scavenging activity against DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS + (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) free radicals, and it inhibited cytochrome c reduction in a dose-dependent manner. They exert a protective effect on red blood cells, and they were found to exhibit the highest inhibitory effect anti-inflammatory activity using inhibition of protein denaturation (IPD) and membrane stabilizing potential (MSP) tests (80.46 ± 3.81 µg/mL and 87.43 ± 0.66 µg/mL) more than the standard used. The extract also showed the greatest anticoagulant activity in both the endogenous and exogenous routes (44.77 ± 0.25 s and 15.84 ± 0.12 s, respectively). Based on these findings, it is reasonable to infer that OMW is a good source of natural phenolic compounds with potential antioxidant, anti-inflammatory, and anticoagulant properties.