Olive Oil Research Articles

Immuno-antioxidative reno-modulatory effectiveness of Echinacea purpurea extract against bifenthrin-induced renal poisoning

This study was conducted to evaluate the ameliorative, anti-inflammatory, antioxidant, and chemical detoxifying activities of Echinacea purpurea ethanolic extract (EEE) against bifenthrin-induced renal injury. Adult male albino rats (160–200 g) were divided into four groups (10 rats each) and orally treated for 30 days as follows: (1) normal control; (2) healthy animals were treated with EEE (465 mg/kg/day) dissolved in water; (3) healthy animals were given bifenthrin (7 mg/kg/day) dissolved in olive oil; (4) animals were orally administered with EEE 1-h prior bifenthrin intoxication. The obtained results revealed that administration of the animals with bifenthrin caused significant elevations of serum values of urea, creatinine, ALAT and ASAT, as well as renal inflammatory (IL-1β, TNF-α & IFN-γ), apoptotic (Caspase-3) and oxidative stress (MDA and NO) markers coupled with a marked drop in the values of renal antioxidant markers (GSH, GPx, and SOD) in compare to those of normal control. Administration of EEE prior to bifenthrin resulted in a considerable amelioration of the mentioned deteriorated parameters near to that of control; moreover, the extract markedly improved the histological architecture of the kidney. In conclusion, Echinacea purpurea ethanolic extract has promising ameliorative, antioxidant, anti-inflammatory, renoprotective, and detoxifying efficiencies against bifenthrin-induced renal injury.

A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control.

Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.

Adulteration Detection and Quantification in Olive Oil Using Excitation-Emission Matrix Fluorescence Spectroscopy and Chemometrics.

This research investigates the use of excitation-emission matrix fluorescence (EEMF) in conjunction with chemometric models to rapidly identify and quantify adulteration in olive oil, a critical concern where sample availability is limited. Adulteration is simulated by blending soybean, peanut, and linseed oils into olive oil, creating diverse adulterated samples. Principal component analysis (PCA) was applied to the EEMF spectral data as an initial exploratory measure to cluster and differentiate adulterated samples. Spatial clustering enabled vivid visualization of the variations and trends in the spectra. The novel application of parallel factor analysis (PARAFAC) for data decomposition in this paper focuses on unraveling correlations between the decomposed components and the actual adulterated components, which offers a novel perspective for accurately quantifying adulteration levels. Additionally, a comparative analysis was conducted between the PCA and PARAFAC methodologies. Our study not only unveils a new avenue for the quantitative analysis of adulterants in olive oil through spectral detection but also highlights the potential for applying these insights in practical, real-world scenarios, thereby enhancing detection capabilities for various edible oil samples. This promises to improve the detection of adulteration across a range of edible oil samples, offering significant contributions to food safety and quality assurance.

Physicochemical Properties and Fatty Acids Composition of Moringa Seed Oil Compared with Olive Oil

Physicochemical Properties and Fatty Acids Composition of Moringa Seed Oil Compared with Olive Oil

Characterization of Nanovesicles Isolated from Olive Vegetation Water.

Edible plant and fruit-derived nanovesicles (NVs) are membrane-enclosed particles with round-shape morphology and signaling functions, which resemble mammalian cell-derived extracellular vesicles. These NVs can transmit cross-kingdom signals as they contain bioactive molecules and exert biological effects on mammalian cells. Their properties and stability in the gastrointestinal tract suggest NVs as a promising nutraceutical tool. In this study, we have demonstrated for the first time the presence of NVs in olive vegetation water (OVW), a waste by-product generated during olive oil production. Biophysical characterization by scanning electron microscopy, cryo-transmission electron microscopy, and nanoparticle tracking analysis revealed the presence in OVW of NVs having size and morphology similar to that of vesicles isolated from edible plants. Integrated lipidomic, metabolomic, and proteomic analyses showed that OVW-NVs carry a set of lipids, metabolites and proteins which have recognized antioxidant and anti-inflammatory activities. The nature of biomolecules identified in OVW-NVs suggests that these vesicles could exert beneficial effects on mammalian cells and could be used in the nutraceutical and food industries. The successful isolation of OVW-NVs and the characterization of their features strengthen the idea that agricultural waste might represent a source of NVs having features similar to NVs isolated from edible plants/fruits.

Production of structured lipids via batch and continuous acidolysis of triglycerides using the hydration–aggregation-pretreated lipase loaded onto surface-modified glass bead supports

A commercial lipase from Rhizopus japonicus was activated and utilized for triglyceride (TG) modification for producing structured lipids via acidolysis of TGs and fatty acids. To activate the lipase, lipase powder was mixed with glass beads (GBs) in 1-dodecanol and then a buffer solution were added dropwise to form hydrated lipase aggregates. After removal of liquid phase in the mixuture, the residue consisting of hydrated lipases and GBs was lyophilized and then the hydration–aggregation-pretreated lipase loaded onto GBs was recovered. The acidolytic activity of the lipase was significantly enhanced after hydration–aggregation pretreatment, whereas untreated lipase exhibited little activity. The effects of the surface hydrophobicity, diameter, and amount of lipase loading on GBs on the acidolytic activity of the lipase were investigated. The optimal GBs and lipase loadings were 0.428 mm in diameter with a hydrophobic surface and 89.2 U/g-GB, respectively. Under these conditions, the lipase exhibited an 8-fold higher catalytic activity than that of the hydration–aggregation-pretreated lipase without GBs. Furthermore, continuous modification of olive oil with palmitic acid via acidolysis using the hydration–aggregation-pretreated lipase packed in a column reactor was achieved for 116 h. The half-life of the packed-bed reactor was 149 h.

Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs).

The continuous increase in life expectancy leads to progressive population ageing, especially in most developed countries. A healthy diet and better consumption of tailored functional foods may represent one of the strategies to postpone or slow down age-related decrements, thus increasing healthy ageing and reducing healthcare costs. This research aimed to explore elderly people's (>65 years old) eating habits and assess their awareness of food-health correlation. In total, 511 Italian seniors answered a CATI (computer-assisted telephone interviewing) questionnaire through a deep, telephone interview to collect information about dietary habits, healthy food awareness, and inclination for functional foods. The elderly were divided into four groups according to gender and age: Early Elderly Female (n = 130), Early Elderly Men (n = 109), Late Elderly Female (n = 157), and Late Elderly Men (n = 115). The groups provided a positive self-assessment of health status and individual diet healthiness, which were both considered over "good enough" (5 on 10-point scale) and showed food consumption habits in line with the Mediterranean Diet (MD) principles. The daily diet was based on fruits, vegetables, bread, and pasta, with extra virgin olive oil as the main fat source, all over "often" consumed (4 on 5-point scale). Old people also showed awareness of different food's healthy properties. Specifically, females were more aware of food's impact on health, considered close to "extremely healthy" (9 on 10-point scale), and strictly followed a MD. Participants also expressed optimistic expectations about functional food efficiency, evaluated as close to "extremely desirable" (8 or 9 on 10-point scale), against age-related problems, highlighting the most important as diabetes, overweight, intestine problems, and low mood. The interviewed elderly were also involved in virtual functional food co-creation, indicating through a basic matrix which, among the most familiar foods, could be the ideal functional food, focusing on fruitsand vegetables. A pleasant odor/flavor, a liquid texture, and a warm serving temperature rather than cold characterized the virtual functional food created. Other positive attributes were liquid and thickness, while acidity and bitterness were among the least desired traits. These findings show how elderly people, despite predictable age-related sensory and cognitive loss, when properly involved and guided, can help envision foods that fit their needs and desires.

A ketogenic diet rich in fish oil is superior to other fats in preventing NNK-induced lung cancer in A/J mice

Given that ketogenic diets (KDs) are extremely high in dietary fat, we compared different fats in KDs to determine which was the best for cancer prevention. Specifically, we compared a Western and a 15% carbohydrate diet to seven different KDs, containing either Western fats or fats enriched in medium chain fatty acids (MCTs), milk fat (MF), palm oil (PO), olive oil (OO), corn oil (CO) or fish oil (FO) for their ability to reduce nicotine-derived nitrosamine ketone (NNK)-induced lung cancer in mice. While all the KDs tested were more effective at reducing lung nodules than the Western or 15% carbohydrate diet, the FO-KD was most effective at reducing lung nodules. Correlating with this, mice on the FO-KD had low blood glucose and the highest β-hydroxybutyrate level, lowest liver fatty acid synthase/carnitine palmitoyl-1a ratio and a dramatic increase in fecal Akkermansia. We found no liver damage induced by the FO-KD, while the ratio of total cholesterol/HDL was unchanged on the different diets. We conclude that a FO-KD is superior to KDs enriched in other fats in reducing NNK-induced lung cancer, perhaps by being the most effective at skewing whole-body metabolism from a dependence on glucose to fats as an energy source.

Tyrosol removal by photo–Fenton–like process using CaAlFe mixed oxides synthesized via hydrocalumite from aluminum salt cake

Solids with potential application in tyrosol (Ty) removal by photo–Fenton processes have been synthesized using aluminum salt cake as a source. Two series of hydrocalumite layered double hydroxides (LDH) were synthesized: one containing structural Fe3+ (occupying octahedral positions in the LDH) and another containing surface impregnated Fe3+; all solids were calcined in air at 750 °C. The solids were characterized by powder X–ray diffraction, FT–infrared spectroscopy, thermal analysis, N2 adsorption–desorption isotherms at –196 °C, particle size distribution and electron microscopy. One of the main differences between the two series was that Fe3+ impregnation by the incipient wetness method and subsequent calcination at 750 °C did not lead to the formation of CaAlFe mixed oxides. The calcined solids were evaluated as photocatalysts in the photo–Fenton process for Ty removal (a typical compound found in olive oil mill wastewater), the samples containing surface Fe3+ showing better results. The solid prepared by impregnation of hydrocalumite with 20% iron and subsequently calcined at 750°C, under the optimum reaction conditions (catalyst dose = 0.5 g/L, [H2O2] = 0.468 g/L and [Ty]0 = 100 mg/L, in the presence of UV light), reached complete Ty removal with contaminant mineralization of 95% after only 60 min reaction. The cyclic study showed that this sample maintained its stability after 3 cycles of reuse without iron leaching, and a better performance than other materials reported in the literature.

Evaluation of the effect of the addition of an olive oil-derived antioxidant (Pectoliv-80A) in the extender for cryopreservation of rooster sperm through the use of a discriminant statistical tool

During the poultry sperm cryopreservation process, an excess of reactive oxygen species is generated resulting in oxidative stress which harms the quality of avian spermatozoa. To counteract this effect, the addition of exogenous antioxidants, such as Pectoliv-80A (a by-product of olive oil), to the cryopreservation diluent is interesting. For this purpose, 16 roosters belonging to the Utrerana avian breed were used. Six semen pools (from the 6 different replicates) were divided into 4 aliquots corresponding to different concentrations of Pectoliv-80A that were tested (0, 300, 400, and 500 μg/mL), and the cryopreservation process was carried out. To evaluate post-thawing semen quality, different parameters such as motility, membrane functionality, reactive oxygen species production, lipid peroxidation, and acrosome integrity were studied. A discriminant canonical analysis was used to determine both the differences between the Pectoliv-80A concentration groups and the discriminant power of the aforementioned parameter used for semen evaluation. Total motility and membrane functionality were reported to be the most discriminant variables for differentiating the different antioxidant enrichment groups and concluded that concentrations of 300 μg/mL showed the most desirable quality of post-thawing semen. The present study could lead to the optimization of both cryopreservation and quality evaluation techniques of the sperm of rooster species, that support the conservation program of endangered local breeds.

Physicochemical Characterization of ‘Moroccan Picholine’ Olive (Olea europaea L.) Oil Produced in Southern Morocco Using Multivariate Statistical Analysis

This study focuses on evaluating the characteristics of olive oil produced in the Taroudant province (southern Morocco), making this the first comprehensive study focusing on olive oil from the ‘Moroccan Picholine’ cultivar. Our objective was to elucidate the distinctive qualities of olive oil from this region, providing valuable insights into its potential contributions to the country’s olive oil sector. For this purpose, several quality criteria (free fatty acids, moisture content, saponification value, and iodine value), oxidation indices (peroxide value, specific UV extinction coefficients, and oxidizability value), and purity indices (fatty acids and sterol composition) were evaluated. Our results reveal minor-to-significant variations (p < 0.05) in the quality and oxidation parameters. Specifically, our results indicate diverse ranges for free fatty acids (0.33–3.62 g/100 g), peroxide values (0.85–4.01 mEq O2/kg oil), K232 (1.68 to 2.73), and K270 (0.09–0.34). Furthermore, consistently high levels of oleic acid (55.8 to 73.1%) and β-sitosterol (94.2 to 97%) were observed in the studied samples. These outcomes were confirmed through the use principal component analysis and hierarchical cluster analysis. Likewise, important correlations were outlined among the studied parameters. Multidimensional analyses not only highlight inherent variations, but also facilitate the classification of the analyzed olive oils into distinct categories. The results suggest that the Taroudant province exhibits favorable conditions for producing high-quality olive oil.

Multivariate statistical approach in food and pharmaceutical quality control

IR spectra contain chemical information of matter and can be acquired from raw/untreated samples. The spectra are, however, complicated to interpret and could not be used directly for both qualitative and quantitative purposes. In this research a statistical approach namely, multivariate data analysis (MVDA) or chemometrics was employed for mining information related to chemical compositions from spectroscopic data. Two examples are used to illustrate the potential of this approach, one is edible oil (using benchtop FT-IR), and pharmaceuticals (using handheld NIR). Olive oil was differentiated from adulterants (sesame, sunflower, palm oil) in PCA, and the content of olive oil was successfully determined by the PLS model the error of olive oil content < 5%. Norfloxacin content in lab-scale powder formulation yield the auspicious results with the error < 6%. The results proved the developed techniques are promising for rapid analysis at significantly lower costs.

Enrichment of Olive Oils with Natural Bioactive Compounds from Aromatic and Medicinal Herbs: Phytochemical Analysis and Antioxidant Potential.

Olive oil and herbs, two key components of the Mediterranean diet, are known for their beneficial effects on humans. In our study, we incorporated aromatic and medicinal herbs into local monovarietal olive oils via maceration procedures for enrichment. We identified the herbal-derived ingredients that migrate to olive oils and contribute positively to their total phenolic content and functional properties, such as radical scavenging activity. Thus, we characterized the essential oil composition of the aromatic herbs (GC-MS), and we determined the phenolic content and antioxidant capacity of the additives and the virgin olive oils before and after enrichment. The herbal phenolic compounds were analyzed by LC-LTQ/Orbitrap HRMS. We found that olive oils infused with Origanum vulgare ssp. hirtum, Rosmarinus officinalis and Salvia triloba obtained an increased phenolic content, by approximately 1.3 to 3.4 times, in comparison with the untreated ones. Infusion with S. triloba led to a significantly higher antioxidant capacity. Rosmarinic acid, as well as phenolic glucosides, identified in the aromatic herbs, were not incorporated into olive oils due to their high polarity. In contrast, phenolic aglycones and diterpenes from R. officinalis and S. triloba migrated to the enriched olive oils, leading to a significant increase in their phenolic content and to an improvement in their free radical scavenging capacity.

Characterization and evaluation of biosurfactant produced from a thermophilc Bacillus licheniformis

The study emphasizes on the production of biosurfactant from thermophilic isolate BITSL006, found in Ramkund hotspring of Jharkhand. The isolate was cultivated in MSM using paneer whey with 16 g/L dextrose for biosurfactant production. The cell free supernatant was used to screen the ability of the isolate to produce biosurfactant. Based on screening methods, BITSL006 was selected as potent producer of biosurfactant and molecular sequencing confirm that the isolate was Bacillus licheniformis (ON795916). Optimization resulted in biosurfactant concentrations of 2.6 g/L in mineral salt medium (MSM) and 3.3 g/L in paneer water supplemented with mineral salt medium (PWSMSM). The biosurfactant was characterized as lipopeptide by FTIR and TLC analysis. FESEM-EDX analysis shows surface morphology and chemical composition of biosurfactant. Tensiometric analysis demonstrated its effectiveness in reducing surface tension from 71.78 mN/m (distilled water) to 44.54 mN/m (paneer water supplemented mineral salt medium) and 46.62 mN/m (mineral salt medium) indicating its surface activity. Moreover the biosurfactant displayed significant activity against various hydrocarbons and oils such as olive oil, mustard oil, diesel and crude oil, attributing to its increased cell surface hydrophobicity. Furthermore, it demonstrated potent antibacterial activity against E.coli, P. aeruginosa and S. aureus, along with effective antibiofilm activity against Bacillus sp. and S. aureus. Therefore, this marks the first report on biosurfactant production from thermophilic bacteria in Jharkhand using paneer whey. This highlights their thermostability, prolonged antibacterial and antibiofilm activity, as well as emulsification activity proposing it to be a potent candidate in pharmaceuticals, medical and environmental remediation.

Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli

SummaryEdible fats and oils are usually considered in the production of bakery products for technological and sensory reasons, but the nutritional and economic aspects and the oxidative stability of the final product must also be taken into account. Four different oil blends (high oleic sunflower oil, 87.5% extra virgin olive oil + 12.5% sunflower oil, 75% extra virgin olive oil + 25% rice oil and 87.5% high oleic sunflower oil + 12.5% coconut oil) were used in the production of taralli as an extra virgin olive oil alternative. The lipid fraction, texture and sensory characteristics, and oxidative evaluation of the final products were studied. The use of the oil blend made of 75% extra virgin olive oil and 25% rice oil gave the best compromise for the content of sterols and tocols resulting in a combination that was able to achieve an induction period, in the accelerated oxidation test, that was comparable to that of the reference control made with extra virgin olive oil only.

Application of ultrasonic waves to evaluate the rheological properties of non-Newtonian slurries: a preliminary study

An ultrasonic-wave system was developed to measure the rheological properties of non-Newtonian materials based on their responses to shear and pressure waves. This system was composed of a commercial shear wave transducer and various homemade devices, including a signal generator, a signal conditioner, and a transmission/receiving switch. The shear wave reflections at the interface between the delay line and the unknown test materials can be interpreted by the signals measured with calibration materials (e.g. air, water, olive oil and honey) that have well-known rheological properties. If the Voigt viscoelastic model is used to describe the dynamic behaviour of these test materials, the interpreted data can be used to determine the acoustic impedances, and thus solve for their shear moduli (G), kinematic viscosities (ν) and bulk densities (ρ). After the calibration procedures, the proposed system was used to test a consolidating kaolinite slurry with zero salinity and an initial suspended sediment concentration of 420 g l–1. The measurements showed that the shear modulus G is developed until consolidation for approximately 100 h. Afterward, the G gradually approached a value on the order of 500 N m–2 after approximately 200 h. This corresponded to an initial viscosity of approximately 7 × 10−5 m2 s–1, which decreased slowly over time to approximately 4 × 10−6 m2 s–1 after 300 h. With minor modification to capture pressure waves from the shear wave transducer, the bulk density can also be measured. The integrated system offers a non-invasive and efficient method for characterizing non-Newtonian fluids, providing valuable insights into their rheological properties, which are crucial for a wide range of industrial and scientific applications.

Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing

SummaryThree‐dimensional food printing (3DFP) can produce foods with tailored nutritional content, complex shapes and textures. This technology requires food formulations (food inks) with specific rheological properties. Pickering emulsions (PE) have gained attention due to their long‐term stability and desirable printable properties, making them an excellent candidate for 3DFP. The purpose of this study is to use bibliometric analysis to identify the most important scientific research on PE used in 3DFP. This includes identifying key authors, countries and universities or institutions where the research was conducted, as well as the primary journals that provide information on this topic. Our study provides insight into the relevance of food ink properties for next‐generation 3DFP and the main raw materials used for the development of PE. Out of the 28 original research articles analysed, only 10 countries have studied the application of PE for 3DFP. China and the United Kingdom have been the primary leaders in researching this topic. The Food Hydrocolloids Journal has been the main source of scientific information. The studies cited Pickering stabiliser particles, including soy protein isolate, microcrystalline cellulose and acetylated microcrystalline cellulose, as well as oil phases based on sunflower, canola, olive and soybean oils. High internal phase Pickering emulsions (HIPPEs) have shown great thermal and conductive stability, making them a promising choice for 3DFP post‐processing. Further studies should assess the bioavailability and bioaccessibility of the bioactive compounds that are encapsulated. It is also important to explore their potential use in real food systems and to integrate innovative packaging solutions.

A Narrative Review Exploring the Similarities between Cilento and the Already Defined "Blue Zones" in Terms of Environment, Nutrition, and Lifestyle: Can Cilento Be Considered an Undefined "Blue Zone"?

Longevity is rightly considered one of the greatest achievements of modern society, not only as a function of lifespan, but, more importantly, as a function of healthspan. There are Longevity Blue Zones (LBZs), regions around the world, such as in Okinawa, Japan; the Nicoya Peninsula, Costa Rica; Loma Linda, California; Icaria, Greece; and Ogliastra, Sardinia, that are characterized by a significant percentage of residents who live exceptionally long lives, often avoiding age-related disability to a significantly higher degree than in the Western way of life. Longevity is not a universal phenomenon, so if there are places in the world with characteristics similar to the LBZs, it is important to identify them in order to better understand what other factors, in addition to the known ones, might contribute to a long and healthy life. This narrative review aims to identify common factors between Cilento and the five LBZs, taking into account environmental, nutritional, and lifestyle factors. Articles from 2004 to the present, limited to studies published in English, German, and Italian, were searched in PubMed/Medline, Scopus, and Google Scholar. The co-authors agreed on 18 final reference texts. In order to evaluate the similarities between Cilento and the LBZs, a descriptive comparative approach was used. Cilento and the LBZs share several common factors, including a hilly altitude ranging from 355 to 600 m; a mild climate throughout the year, with temperatures between 17.4 and 23.5 degrees Celsius; traditional professions, such as agriculture and animal husbandry; and a predominantly Mediterranean or plant-based diet, with typical recipes based on legumes, tubers, vegetables, and extra virgin olive oil. Additionally, maintenance of strong intergenerational family relationships, religious devotion, and social relationships within the community are also prevalent. Given the similarities to Cilento, one might wonder if this is an LBZ waiting to be discovered. The lessons learned from this discovery could be applied to the general population to protect them from non-communicable chronic diseases and help slow the aging process.

Unveiling the Impact of Nandrolone Decanoate on Kidney and Heart of Rattus Norvegicus

Background: The use of anabolic androgenic steroids (AAS) like Nandrolone Decanoate (ND) for enhancing physical performance and muscle growth is prevalent among athletes and non-athletes. However, the adverse effects of AAS on organ systems, particularly the kidney and heart, have been a growing concern within the medical and scientific community. Previous studies have highlighted the potential nephrotoxic and cardiotoxic effects of these substances, necessitating further research to elucidate the extent of organ damage. Objective: This study aims to investigate the histopathological effects of ND on the kidney and heart tissues of Rattus norvegicus and to draw comparisons with control groups to assess the severity of organ damage. Methods: A total of 15 Rattus norvegicus were divided into three groups: a control group, an olive oil group (positive control), and a steroid group (ND treated). The animals were housed under controlled conditions with a 12-hour light/dark cycle at 23±2°C. The steroid and olive oil groups received 50mg/ml intramuscular injections of ND and olive oil, respectively, twice weekly for six weeks. Following treatment, the animals were euthanized, and their kidney and heart tissues were extracted for histological examination. Tissues were fixed in 10% formalin, processed, and stained with Hematoxylin and Eosin (H&E) for microscopic evaluation. Results: Histological analysis revealed significant alterations in the ND-treated group compared to controls. Kidney tissues from the ND group exhibited tubular dilation, epithelial degeneration, and necrosis with a noticeable increase in Bowman's space and vascular congestion. Quantitatively, tubular atrophy and degeneration were observed in 80% of the ND-treated animals, compared to none in the control and olive oil groups. Heart tissues in the ND group showed evidence of myocardial fibrosis and necrosis, with myocardial fibrosis observed in 70% of the steroid-treated animals, significantly higher than the control groups. Conclusion: The administration of Nandrolone Decanoate in Rattus norvegicus significantly impacts kidney and heart histology, underscoring the potential health risks associated with AAS use. These findings contribute to the growing body of evidence on the nephrotoxic and cardiotoxic effects of steroids, emphasizing the need for caution and further research in human healthcare to develop safer therapeutic alternatives.

Olive mill waste bio-based catalyst application in advanced oxidation processes for wastewater treatment

This study explores the physicochemical capacities of solid wastes from olive oil mills (olive stone, OS, and olive pomace, OP), in obtaining catalysts to be applied in heterogeneous Fenton and persulfate processes. Through physicochemical treatments and the impregnation of iron by hydrothermal deposition and wetness impregnation (WI) different catalysts were produced, tested and characterized. The olive mill wastewater (OMW) studied in this work is a synthetic solution with five phenolic compounds to mimic the real effluent. The removal efficiency of phenolic acids and organic load (COD) present in this type of effluent was evaluated. In the treatment of synthetic wastewater, almost 100% COD was removed using OS and OP-FeWI as catalysts in the heterogeneous Fenton process. In the sulfate radical-based reaction, the 3,4–Dihydroxybenzoic acid was slightly more degradable than other phenolic acids which confirms the selectivity of sulfate radicals. The materials subject to thermal processes revealed an interesting adsorption capacity. This procedure not only reduces the environmental impact of OMW, but also promotes the implementation of new circular economy approaches.