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1
Abbattista, Ramona, Giovanni Ventura, Cosima Damiana Calvano, Tommaso R. I. Cataldi e Ilario Losito. "Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques". Foods 10, n. 6 (29 maggio 2021): 1236. http://dx.doi.org/10.3390/foods10061236.
Testo completoAbstract (sommario):
In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.
2
Dauber, Cecilia, Emma Parente, María Pía Zucca, Adriana Gámbaro e Ignacio Vieitez. "Olea europea and By-Products: Extraction Methods and Cosmetic Applications". Cosmetics 10, n. 4 (3 agosto 2023): 112. http://dx.doi.org/10.3390/cosmetics10040112.
Testo completoAbstract (sommario):
Currently, in addition to the use of olive oil in cosmetics, the use of olive-derived bioactives and their incorporation into cosmetics is a growing trend. The olive oil industry produces vast quantities of by-products, such as olive mill wastewater, olive pomace and leaves from which new ingredients may be obtained for cosmetic use. In this way, by-products are revalorized, which contributes to the implementation of a sustainable economy or upcycling. This review intends to provide a detailed overview of the different extraction techniques reported in order to obtain the bioactive compounds of cosmetic value that can be found in olive by-products: fatty acids, tocopherols, polyphenols, phytosterols and squalene. Different extraction techniques are presented, including some traditional techniques (solid–liquid extraction) and more novel or “greener” ones: ultrasound, microwave, supercritical extraction, pressurized fluids and deep eutectic solvents. Additionally, different applications of olive by-products in skin care products are explored: emollient, antioxidant, anti-age, anti-inflammatory, antiviral, antifungal and antibacterial, and the perspective of consumers is also considered since they increasingly demand products formulated with natural ingredients.
3
López-Salas, Lucía, Javier Díaz-Moreno, Marco Ciulu, Isabel Borrás-Linares, Rosa Quirantes-Piné e Jesús Lozano-Sánchez. "Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process". Foods 13, n. 10 (16 maggio 2024): 1555. http://dx.doi.org/10.3390/foods13101555.
Testo completoAbstract (sommario):
Olive oil is a food of great importance in the Mediterranean diet and culture. However, during its production, the olive oil industry generates a large amount of waste by-products that can be an important source of bioactive compounds, such as phenolic compounds and terpenes, revalorizing them in the context of the circular economy. Therefore, it is of great interest to study the distribution and abundance of these bioactive compounds in the different by-products. This research is a screening focused on phytochemical analysis, with particular emphasis on the identification and quantification of the phenolic and terpenic fractions. Both the main products of the olive industry (olives, olive paste and produced oil) and the by-products generated throughout the oil production process (leaf, “alpeorujo”, liquid and solid residues generated during decanting commonly named “borras” and washing water) were analyzed. For this purpose, different optimized extraction procedures were performed for each matrix, followed by high-performance liquid chromatography coupled with electrospray time-of-flight mass spectrometry (HPLC-ESI-TOF/MS) analysis. Although no phenolic alcohols were quantified in the leaf and the presence of secoiridoids was low, this by-product was notable for its flavonoid (720 ± 20 µg/g) and terpene (5000 ± 300 µg/g) contents. “Alpeorujo” presented a complete profile of compounds of interest, being abundant in phenolic alcohols (900 ± 100 µg/g), secoiridoids (4500 ± 500 µg/g) and terpenes (1200 ± 100 µg/g), among others. On the other hand, while the solid residue of the borras was the most abundant in phenolic alcohols (3700 ± 200 µg/g) and secoiridoids (680 ± 20 µg/g), the liquid fraction of this waste was notable for its content of elenolic acid derivatives (1700 ± 100 µg/mL) and phenolic alcohols (3000 ± 300 µg/mL). Furthermore, to our knowledge, this is the first time that the terpene content of this by-product has been monitored, demonstrating that it is an important source of these compounds, especially maslinic acid (120 ± 20 µg/g). Finally, the phytochemical content in wash water was lower than expected, and only elenolic acid derivatives were detected (6 ± 1 µg/mL). The results highlighted the potential of the olive by-products as possible alternative sources of a wide variety of olive bioactive compounds for their revalorization into value-added products.
4
Foti, Paola, Flora V. Romeo, Nunziatina Russo, Alessandra Pino, Amanda Vaccalluzzo, Cinzia Caggia e Cinzia L. Randazzo. "Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries". Applied Sciences 11, n. 16 (16 agosto 2021): 7511. http://dx.doi.org/10.3390/app11167511.
Testo completoAbstract (sommario):
Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.
5
Fernández-Prior, África, Juan Cubero Cardoso, Alejandra Bermúdez-Oria, Ángeles Trujillo Reyes, Juan Fernández-Bolaños e Guillermo Rodríguez-Gutiérrez. "Application of a Cold-Pressing Treatment to Improve Virgin Olive Oil Production and the Antioxidant Phenolic Profile of Its by-Products". Antioxidants 12, n. 6 (27 maggio 2023): 1162. http://dx.doi.org/10.3390/antiox12061162.
Testo completoAbstract (sommario):
The olive oil sector is continuously evolving in order to improve the quality of olive oil and its by-products. In fact, the trend is to use increasingly greener olives to improve quality by decreasing the extraction yield, thus obtaining a higher content of antioxidant phenolics. The application of a cold-pressing system to the olive before the extraction of oil was tested with three varieties: picual at three different stages of maturity and arbequina and hojiblanca at early stages of maturity. The Abencor system was used for the extraction of virgin olive oil and its by-products. For the quantification of phenols and total sugars for all phases, organic solvent extractions and colorimetric measurements and high-performance liquid chromatography (HPLC) with a UV detector were used. The results show that the new treatment significantly improved the amount of oil extracted by between 1 and 2% and even increased its concentration of total phenols by up to 33%. Regarding the by-products, the concentrations of the main phenols, such as hydroxytyrosol, increased by almost 50%, as did the glycoside. The treatment also facilitated the separation of phases in by-products and improved the phenolic profile, although not in terms of total phenols, but individual phenols with higher antioxidant activity were obtained.
6
Galitsopoulou, Avgoustina, Chrisa Salepi e Foteini Karagianni. "Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties". Functional Foods in Health and Disease 12, n. 11 (7 novembre 2022): 615. http://dx.doi.org/10.31989/ffhd.v12i10.1011.
Testo completoAbstract (sommario):
Background: The research aims to propose a new potential role for the olive pits as new functional foods for supporting human nutrition, health and wellbeing. The experimental research has been focused on developing a new method to suitably process the by-products of table olives (olive pits) and investigating the health-related and nutritional components of the final products.Methods: A new methodology of processing the olive pit by-product to successfully resume the edible part of the pit interior, has been developed (as showed below): In the final form of the processed olive pit, a detailed identification and determination of specific phenolic compounds with pharmacological interest was developed with a high-performance liquid chromatography- photodiode array detector (HPLC-DAD). Antioxidant activity was also evaluated with DPPH free radical scavenging assay. Other health-related nutritional parameters were also investigated, with an emphasis on fatty acid profile analysis, dietary fiber and protein concentration. Microbiological quality of the final products were also investigated. Results: Results showed that in the processed form of the olive pits, total bioactive phenolic content was found in significant levels, reaching an 8-25-fold higher concentration than the usual phenolic content of extra virgin olive oil. The quantitative determination showed that the principal biophenol determined was hydroxytyrosol, followed by tyrosol. DPPH analysis presented a high antioxidant activity, whilst the product presented considerable contents of monosaturated fatty acids, especially oleic acid, plant proteins and dietary fibers. Microbiological quality of the product was efficient in all samples tested. Conclusions: After suitable processing, the by-products of the olive pits can be considered as a valuable source of bioactive phenolic compounds with strong antioxidant activity, as well as a good source of monosaturated fatty acids, oleic acid, plant proteins and dietary fibers. Overall, the olive pits could be reconsidered as a functional food or matrix with a promising potential for pharmaceutical, nutritional and cosmetic applications.Keywords: olives; pits; phenols; antioxidants; monosaturated fatty acids; oleic acid; functional foods; by-products
7
PANAGOU, E. Z., C. C. TASSOU e P. N. SKANDAMIS. "Physicochemical, Microbiological, and Organoleptic Profiles of Greek Table Olives from Retail Outlets". Journal of Food Protection 69, n. 7 (1 luglio 2006): 1732–38. http://dx.doi.org/10.4315/0362-028x-69.7.1732.
Testo completoAbstract (sommario):
The physicochemical, microbiological, and organoleptic profile of different commercial table olive products from retail outlets was studied. Average pH values were 4.00, 3.96, and 4.31 for Spanish-style green, naturally black, and dry-salted olives, respectively, while salt content was 6.21, 7.34, and 8.00% for the same commercial products. Mean values for titratable acidity were 0.53 and 0.63% (wt/vol) for green and naturally black olives. In general, mean values for pH, titratable acidity, and salt content were in accordance with the requirements established by the International Olive Oil Council (IOOC) for the trade of table olives, although considerable variation was observed within individual olive samples. Salt content of dry-salted olives did not meet the minimum limit of 10% established by the IOOC. The dominant microbiota consisted of lactic acid bacteria and yeasts. Their population was less than 109 CFU ml−1, as stipulated by the IOOC standard for fermented olives held in bulk in a covering liquid. These microorganisms come from the natural microbiota found in spontaneous fermentations and impose no risk to human health. No enterobacteria, pseudomonads, Bacillus cereus, or Clostridium perfringens were detected in any of the samples given the physicochemical characteristics found. The organoleptic profile varied greatly according to processing style and commercial preparation. Green olives had more uniform sensory characteristics than naturally black and dry-salted olives. The most important attributes that influenced the judgment of the panelists were salt content and crispness of the olives.
8
Tapia-Quirós, Paulina, María Fernanda Montenegro-Landívar, Mònica Reig, Xanel Vecino, José Luis Cortina, Javier Saurina e Mercè Granados. "Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases". Foods 11, n. 3 (26 gennaio 2022): 362. http://dx.doi.org/10.3390/foods11030362.
Testo completoAbstract (sommario):
The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strategy for the valorization of these by-products, from a circular economy perspective. This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues. Thus, the integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.
9
Dini, Irene, Giulia Graziani, Francesca Luisa Fedele, Andrea Sicari, Francesco Vinale, Luigi Castaldo e Alberto Ritieni. "Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products". Antioxidants 9, n. 4 (27 marzo 2020): 284. http://dx.doi.org/10.3390/antiox9040284.
Testo completoAbstract (sommario):
Olive trees are grown on five continents. Fertilization of fields, pest control management, olive leaves, olive pomaces, and olive mill wastewaters have a substantial environmental impact. It is possible to reduce this problem by using organic products to cultivate and decrease olive oil processing waste by recovering the bioactive molecules. In this work, the effects of biostimulation, with beneficial microbes belonging to the Trichoderma genera, and with Trichoderma secondary metabolites (6PP and the HA) were evaluated on the phenolic profile and the antioxidant potential of extra-virgin olive oil (EVOO) and olive leaf samples to make them more commercially attractive as a source of phytochemicals useful for the pharmaceutical, cosmetic, and food industries. Phenolics were identified and quantified by a spectrometer method using Q Exactive Orbitrap UHPLC-MS/MS (Ultra High Pressure Liquid Chromatography). Antioxidant activity was evaluated spectrophotometrically by the DPPH test. The use of Trichoderma strains, 6PP (6-Pentyl-α-Pyrone) and HA (Harzianic Acid), was demonstrated as an effective strategy to increase the leaves’ economic value as a source of phytochemicals (flavonoids, lignans, and oleuropein) useful for food, pharmaceutical, and cosmetic industries.
10
Benaddi, Rabia, Abdelillah Bouriqi, Faissal Aziz, Khalifa El harfi e Naaila Ouazzani. "Treatment of Olive Mill Waste Water by Adsorption on Hydroxyapatite-Sodium Alginate Composite". International Journal of Environmental Science and Development 13, n. 6 (2022): 251–56. http://dx.doi.org/10.18178/ijesd.2022.13.6.1401.
Testo completoAbstract (sommario):
The olive sector and in particular that of the extraction of olive oil requires large quantities of water, therefore obtaining olive oil generates two by-products, one liquid (OMWW) and the other solid (pomace). The OMWW are the aqueous phase resulting from the crushing of olives, causing worrying environmental problems in particular that it contains large quantities of organic compounds especially phenols compounds which cause many environmental problems such as water pollution. Therefore, the treatment of OMWW is very necessary. The purpose of this work was the investigation of the efficiency of hydroxyapatite-Sodium alginate composite for the adsorption of phenolic compounds, which are contained in OMMW. It showed promising results in reducing the phenol compounds and organic matter by 60% and 64% respectively and the reduction of Hydroxytyrosol and Tyrosol by 100% and 38% respectively, which are the most predominant polyphenols in OMWW. For second cycle of adsorption-desorption, the adsorbent lost slightly its adsorption capacity, reduction rate of phenol compounds and organic matter pass from 64% and 60% to 45% and 50% respectively.
11
Slama, Houda Ben, Ali Chenari Bouket, Faizah N. Alenezi, Ameur Khardani, Lenka Luptakova, Armelle Vallat, Tomasz Oszako, Mostafa E. Rateb e Lassaad Belbahri. "Olive Mill and Olive Pomace Evaporation Pond’s By-Products: Toxic Level Determination and Role of Indigenous Microbiota in Toxicity Alleviation". Applied Sciences 11, n. 11 (31 maggio 2021): 5131. http://dx.doi.org/10.3390/app11115131.
Testo completoAbstract (sommario):
Diverse vegetable oils are extracted from oleagenic trees and plants all over the world. In particular, olive oil represents a strategic socio-economic branch in the Mediterranean countries. These countries use either two or three-phase olive oil extraction systems. In this work, we focus on the by-products from three-phase olive oil extraction, which are the liquid olive mill wastewater (OMW) and the solid olive mill pomace (OMP) rejected in evaporative ponds. The disposal of this recalcitrant waste poses environmental problems such as the death of different species of insects and animals. In-depth ICP-OES analysis of the heavy metal composition of OMW and OMP revealed the presence of many metals ranging from non-toxic to highly toxic. The LC-HRMS characterization of these by-products indicated the presence of several secondary metabolites harmful to humans or to the environment. Thus, we aimed to identify OMW and OMP indigenous microbiota through metagenomics. The bacterial population was dominated by the Acetobacter (49.7%), Gluconobacter (17.3%), Gortzia (13.7%) and Nardonalla (5.3%) genera. The most abundant fungal genera were Nakazawaea, Saccharomyces, Lachancea and Candida. These microbial genera are responsible for OMW, OMP and soil toxicity alleviation.
12
Rodrigues, Raquel, Rita C. Alves e Maria Beatriz P. P. Oliveira. "Exploring Olive Pomace for Skincare Applications: A Review". Cosmetics 10, n. 1 (16 febbraio 2023): 35. http://dx.doi.org/10.3390/cosmetics10010035.
Testo completoAbstract (sommario):
The cosmetic industry is continuously searching for new active ingredients in an effort to attend to consumer demands which, in recent years, are focused on more natural and environmentally friendly products, obtained from sustainable resources. Nevertheless, they are required to provide cosmetologically appealing skincare products, ultimately with the purpose of improving skin appearance. The olive oil industry generates a large amount of liquid and semi-solid by-products such as olive pomace. Their phytotoxicity impairs safe disposal, so valorization strategies that promote by-product reuse are needed, which may include skincare products. Hydroxytyrosol is the main phenolic compound present in olive pomace and possesses biological effects that make it a desirable active compound for cosmetic formulations such as antioxidant and anti-aging activities as well as photoprotector, depigmenting, antimicrobial and anti-inflammatory actions. Other compounds present in olive pomace can also have functional properties and skin-related benefits. However, the application of this by-product can be a challenge in terms of formulation’s design, stability, and proven efficacy, so appropriate methodologies should be used to validate its incorporation and may include extraction and further encapsulation of bioactive compounds in order to achieve effective and aesthetic appealing skincare products.
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Yang, Baokang, e Jyhping Chen. "Analysis of neutral lipids and glycerolysis products from olive oil by liquid chromatography". Journal of the American Oil Chemists' Society 68, n. 12 (dicembre 1991): 980–82. http://dx.doi.org/10.1007/bf02657548.
Testo completo
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Bouigua, Hassan, Raifa Bakali, Hassna Jaber, Karima El Kabous, Soumaya Choukri, Mohamed Elyachioui e Mohammed Ouhssine. "A remarkable step in the aerobic biological treatment of Olive Mill Wastewater (OMW): A combination of selected microbial strains that enhance their decolorization and depollution". E3S Web of Conferences 527 (2024): 02007. http://dx.doi.org/10.1051/e3sconf/202452702007.
Testo completoAbstract (sommario):
The olive industry extracts oil from olives but also generates solid co-products called pomace and liquid wastes known as Olive Mill Wastewater (OMW). With global annual production exceeding 30 million tons and approximately 685,000 tons in Morocco alone, these wastes pose environmental challenges due to their high acidity, organic load, and phenolic compounds. Our research aims to depollute and recycle OMW using aerobic biological treatment methods. Samples were collected from various ecological sites across four Moroccan regions. We isolated and purified several strains of molds, yeasts, and bacteria capable of decolorizing OMW. Decolorization experiments revealed promising results, with a combination of seven selected molds showing significant reductions in chemical oxygen demand (COD) by 71.44%, biochemical oxygen demand (BOD5) by 69.91%, and polyphenols content by 84.22%. Encouraged by these findings, we propose further treatment using sourdoughs composed of combinations of different pure strains, including yeasts and selected bacteria such as Bacillus subtilis and Pseudomonas aeruginosa. This approach demonstrates a practical and cost-effective method for depolluting and recycling OMW, contributing to environmental protection and human health preservation. By mitigating the risks associated with untreated OMW discharge, this study offers a viable solution to the environmental challenges posed by olive processing industries globally, particularly in regions like Morocco where olive cultivation is significant.
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Fan, Haotian, Taichao Su, Hongtao Li, Youjin Zheng, Shangsheng Li, Meihua Hu, Hongan Ma e Xiaopeng Jia. "High temperature thermoelectric properties of PbTe prepared by high pressure method". Materials Science-Poland 33, n. 1 (1 marzo 2015): 152–56. http://dx.doi.org/10.1515/msp-2015-0004.
Testo completoAbstract (sommario):
AbstractHighly dispersed olive-like NiS particles were synthesized in a liquid-liquid biphasic system at room temperature, where nickel xanthate in organic solvents (toluene and benzene) and sodium sulfide in water solution were used as nickel and sulfide sources, respectively. NiS particles were formed at the stabilized phase interface. The structures, chemical composition and optical characteristics of the products were investigated by transmission electron microscopy, scanning electron microscopy, X-ray photoelectron spectroscopy and ultraviolet-visible spectroscopy. The organic solvents obviously influenced the morphology of the NiS particles. The olive-like NiS with smooth surface and sharp ends was obtained at benzene/water interface, while spindle-like NiS particles with rough surface and circle ends were formed when using toluene as a solvent. Analogously, chainlike Bi2S3 nanowires were produced at chloroform/water interface. The effect of the experiment parameters including reaction time, solvent and concentration of reactants on the size and morphology of the products was discussed in detail and a possible formation mechanism was suggested.
16
Guida, M. Y., e A. Hannioui. "A review on thermochemical treatment of biomass: Pyrolysis of olive mill wastes in comparison with other types of biomass". Progress in Agricultural Engineering Sciences 12, n. 1 (dicembre 2016): 1–23. http://dx.doi.org/10.1556/446.12.2016.1.
Testo completoAbstract (sommario):
Each year, a great quantity of olive oil is produced by the unit mill of trituration. This activity generates two by-products named olive mill wastewater and olive mill solid waste representing major potential waste and environmental problem. However, there is growing interest in pyrolysis as a technology to treat wastes to produce valuable oil, char and gas products. The major important aim of waste pyrolysis is to produce liquid fuel or bio-oil, which is easy to store, transport and can be an alternative to energy source. The key influence on the product yield is the type of biomass feedstock and operating parameters (especially temperature and heating rate). It is important to investigate the effect of variables on response yield and impulse about their optimization. This study reviews operating variable from existing literature on olive mill wastes (OMSW and OMWW) in comparison with various types of biomass. The major operating variables include type of feedstock, final temperature of pyrolysis, heating rate and particle size. The scale of this paper is to analyse the influence of operating parameters on production of pyrolysis bio-oil, char and gaseous products.
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Alotaibi, Nasser F., Laila S. ALqarni, Samia Q. Alghamdi, Sameera N. Al-Ghamdi, Touseef Amna, Soad S. Alzahrani, Shaima M. Moustafa, Tamer H. Hasanin e Amr Mohammad Nassar. "Green Synthesis of Uncoated and Olive Leaf Extract-Coated Silver Nanoparticles: Sunlight Photocatalytic, Antiparasitic, and Antifungal Activities". International Journal of Molecular Sciences 25, n. 6 (7 marzo 2024): 3082. http://dx.doi.org/10.3390/ijms25063082.
Testo completoAbstract (sommario):
The circular economy, which attempts to decrease agricultural waste while also improving sustainable development through the production of sustainable products from waste and by-products, is currently one of the main objectives of environmental research. Taking this view, this study used a green approach to synthesize two forms of silver nanoparticles: coated silver nanoparticles with olive leaf extract (Ag-olive) and uncoated pure silver nanoparticles (Ag-pure), which were produced by the calcination of Ag-olive at 550 °C. The extract and the fabricated nanoparticles were characterized by a variety of physicochemical techniques, including high-performance liquid chromatography (HPLC), thermal gravimetric analysis (TGA), X-ray diffraction (XRD), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). Adult ticks (Hyalomma dromedarii) (Acari: Ixodidae) were used in this study to evaluate the antiparasitic activity of synthesized nanoparticles and extract. Furthermore, the antifungal activity was evaluated against Aspergillus aculeatus strain N (MW958085), Fuserium oxysporum (MT550034), and Alternaria tenuissiuma (MT550036). In both antiparasitic and antifungal tests, the as-synthesized Ag-olive showed higher inhibition activity than Ag-pure and olive leaf extract. The findings of this research suggest that Ag-olive may be a powerful and eco-friendly antiparasitic and antifungal agent. Ag-pure was also evaluated as a photocatalyst under sunlight for the detoxification of Eri-chrome-black T (EBT), methylene blue (MB), methyl orange (MO), and rhodamine B (RhB).
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Lozano, Emilio J., Gabriel Blázquez, Mónica Calero, María Ángeles Martín-Lara, Salvador Pérez-Huertas e Antonio Pérez. "Optimizing the Extraction Process of Value-Added Products from Olive Cake Using Neuro-Fuzzy Models". Processes 12, n. 2 (2 febbraio 2024): 317. http://dx.doi.org/10.3390/pr12020317.
Testo completoAbstract (sommario):
The use of olive cake, an abundant residue in the olive oil industry, has been studied by developing a biorefinery scheme. The aim was to develop a novel, efficient, and environmentally friendly strategy for the valorization of olive cake, contributing to sustainable agriculture. A special extraction procedure based on a combination of hydrothermal treatments with liquid/liquid extractions was designed to produce value-added products, along with solids that can be used for energy or adsorbent production. The optimal extraction conditions were determined by exploring the influence of the operating variables (temperature, extraction time, solvent type, solvent/extract ratio, extraction stages, and pH) on the extraction yield. The decision about the optimal conditions was made by adjusting the experimental results to a neuro-fuzzy model. Glucose and inositol showed similar response surfaces, allowing simultaneous concentration in a single process. Under optimal extraction conditions, the concentration of inositol increased by up to 70%, while glucose and fructose increased by 70 and 30 times, respectively, compared to the initial feed. The proposed methodology successfully extracted significant amounts of bioactive polyols (mainly inositol) (1126 mg/L), saccharides (15,960 mg/L glucose, 385 mg/L xylose, 5550 mg/L fructose, 165 mg/L lactose, and 248 mg/L sucrose), and polyphenols (4792 mg/L) under mild conditions, i.e., 30 °C and 30 min. Thus, olive cake extracts have a great unexploited potential for application in several industrial sectors, including, but not limited to, food and pharmaceuticals.
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Yuan, Yawen, Hanyue Xu, Xiaojuan Meng e Qiaofeng Han. "Two-phase synthesis of olive-like NiS particles and chain-like Bi2S3 nanowires". Materials Science-Poland 33, n. 1 (1 marzo 2015): 1–5. http://dx.doi.org/10.1515/msp-2015-0017.
Testo completoAbstract (sommario):
AbstractHighly dispersed olive-like NiS particles were synthesized in a liquid-liquid biphasic system at room temperature, where nickel xanthate in organic solvents (toluene and benzene) and sodium sulfide in water solution were used as nickel and sulfide sources, respectively. NiS particles were formed at the stabilized phase interface. The structures, chemical composition and optical characteristics of the products were investigated by transmission electron microscopy, scanning electron microscopy, X-ray photoelectron spectroscopy and ultraviolet-visible spectroscopy. The organic solvents obviously influenced the morphology of the NiS particles. The olive-like NiS with smooth surface and sharp ends was obtained at benzene/water interface, while spindle-like NiS particles with rough surface and circle ends were formed when using toluene as a solvent. Analogously, chainlike Bi2S3 nanowires were produced at chloroform/water interface. The effect of the experiment parameters including reaction time, solvent and concentration of reactants on the size and morphology of the products was discussed in detail and a possible formation mechanism was suggested.
20
Zhang, Chengcheng, Xiaoting Xin, Jianming Zhang, Shenlong Zhu, Erli Niu, Zhongjing Zhou e Daqun Liu. "Comparative Evaluation of the Phytochemical Profiles and Antioxidant Potentials of Olive Leaves from 32 Cultivars Grown in China". Molecules 27, n. 4 (15 febbraio 2022): 1292. http://dx.doi.org/10.3390/molecules27041292.
Testo completoAbstract (sommario):
Olives (Olea europaea L.) are a significant part of the agroindustry in China. Olive leaves, the most abundant by-products of the olive and olive oil industry, contain bioactive compounds that are beneficial to human health. The purpose of this study was to evaluate the phytochemical profiles and antioxidant capacities of olive leaves from 32 cultivars grown in China. A total of 32 phytochemical compounds were identified using high-performance liquid chromatography–electrospray ionization–tandem mass spectrometry, including 17 flavonoids, five iridoids, two hydroxycinnamic acids, six triterpenic acids, one simple phenol, and one coumarin. Specifically, olive leaves were found to be excellent sources of flavonoids (4.92–18.29 mg/g dw), iridoids (5.75–33.73 mg/g dw), and triterpenic acids (15.72–35.75 mg/g dw), and considerable variations in phytochemical content were detected among the different cultivars. All tested cultivars were classified into three categories according to their oil contents for further comparative phytochemicals assessment. Principal component analysis indicated that the investigated olive cultivars could be distinguished based upon their phytochemical profiles and antioxidant capacities. The olive leaves obtained from the low-oil-content (<16%) cultivars exhibited higher levels of glycosylated flavonoids and iridoids, while those obtained from high-oil-content (>20%) cultivars contained mainly triterpenic acids in their compositions. Correspondingly, the low-oil-content cultivars (OL3, Frantoio selection and OL14, Huaou 5) exhibited the highest ABTS antioxidant activities (758.01 ± 16.54 and 710.64 ± 14.58 mg TE/g dw, respectively), and OL9 (Olea europaea subsp. Cuspidata isolate Yunnan) and OL3 exhibited the highest ferric reducing/antioxidant power assay values (1228.29 ± 23.95 mg TE/g dw and 1099.99 ± 14.30 mg TE/g dw, respectively). The results from this study may be beneficial to the comprehensive evaluation and utilization of bioactive compounds in olive leaves.
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Bratakos, Sotirios, Panagiotis Zoumpoulakis, Eleni Siapi, Kyriakos Riganakos e Vassilia Sinanoglou. "Determination of 2,5-Diketopiperazines Iin Greek Processed Olives by Liquid Chromatography/Mass Spectrometry Analysis". Current Research in Nutrition and Food Science Journal 4, Special-Issue-October (7 ottobre 2016): 63–76. http://dx.doi.org/10.12944/crnfsj.4.special-issue-october.09.
Testo completoAbstract (sommario):
Diketopiperazines (DKPs) are cyclic dipeptides which have been detected in a variety of natural products, especially in thermally treated or fermented foods and beverages, providing a metallic bitter taste. DKPs, mainly due to their characteristic heterocyclic system, have been reported to exhibit a broad spectrum of biological activities including antimicrobial, antiviral, antitumor, antihyperglycaemic and antimutagenic. In the present study, several DKPs were identified in seven different Greek varieties of processed olives using HR-LC-MSn. The identification of DKPs in olive samples was achieved by comparison of their retention time and fragmentation pattern with reference DKP standards. The MSn spectra were identical to confirm the presence of specific compounds because their results associate both fragmentation pattern and fragments’ intensity. Nine compounds were found out of a total of 19 standard DKPs. The most prominent diketopiperazine was the cyclo(Phe-Phe) followed by and cyclo(Phe-Pro). Varieties where most DKPs were identified were Kothreiki, Kalamon, Throumpoelies and Helidoni.
22
Kattmah, G. M., Y. M. Alali e B. Okla. "Fatty Acids Profile of Olive Oil in Response to Nutrient-Based Organic Fertilizer of Olive Tree". IOP Conference Series: Earth and Environmental Science 1252, n. 1 (1 dicembre 2023): 012161. http://dx.doi.org/10.1088/1755-1315/1252/1/012161.
Testo completoAbstract (sommario):
Abstract This research was conducted in season 2022 in a private farm planted with olive tree var. “Nabali”, in Al-Muqailibah – Damascus countryside, in order to evaluate the impact of certified organic fertilizer named “Chap Liquid” in the oil composition of fatty acids. The orchard is divided in to six experimental plots, in the first four one’s trees received the certified organic fertilizer, at two concentrations 1/50 and 1/100, as a ground fertilizer and foliar application for each rate, as well as two treatments of cow manure and chemical fertilizer. Fatty acids composition in olive oil samples were estimated in the Food Technology Laboratory at Faculty of Agriculture, Damascus University.The results showed that the oil of studied olive variety was affected positively by using certified organic fertilizer, increasing concentration of fertilizer significantly improve the saturated fatty acids contents, however, this was accompanied by a decrease of Oleic acid proportion, so the concentration of 1/100 was the best as the oleic acid was significantly increased in this rate.No significant differences were observed between the method applications of liquid fertilizer on the fatty acids profile. It is very important to benefit from these results in finding alternatives to chemical fertilizers in olive groves, as well as providing the trees nutrients during conversion to produce organic olive oil, especially since it tops the desired products for consumption in foreign markets.
23
Cuffaro, Doretta, Andrea Bertolini, Simone Bertini, Claudio Ricci, Maria Grazia Cascone, Serena Danti, Alessandro Saba, Marco Macchia e Maria Digiacomo. "Olive Mill Wastewater as Source of Polyphenols with Nutraceutical Properties". Nutrients 15, n. 17 (26 agosto 2023): 3746. http://dx.doi.org/10.3390/nu15173746.
Testo completoAbstract (sommario):
Background: Agrifood waste products are often considered rich sources of bioactive compounds that can be conveniently recovered. Due to these peculiar characteristics, the study of these waste products is attracting great interest in nutraceutical research. Olive mill wastewaters (OMWWs) are generated by extra virgin olive oil (EVOO) production, and they pose environmental challenges due to their disposal. This study aimed to characterize the polyphenolic profile and to evaluate the nutraceutical properties of OMWW extracts from two Tuscan olive cultivars, Leccino (CL) and Frantoio (CF), collected during different time points in EVOO production. Method: After a liquid–liquid extraction, the HPLC and LC–MS/MS analysis of OMWW extracts confirmed the presence of 18 polyphenolic compounds. Results: The polyphenol composition varied between the cultivars and during maturation stages. Notably, oleacein was detected at remarkably high levels in CL1 and CF1 extracts (314.628 ± 19.535 and 227.273 ± 3.974 μg/mg, respectively). All samples demonstrated scavenging effects on free radicals (DPPH and ABTS assays) and an anti-inflammatory potential by inhibiting cyclooxygenase (COX) enzymes. Conclusions: This study highlights the nutraceutical potential of OMWW extracts, emphasizing their antioxidant, antiradical, and anti-inflammatory activities. The results demonstrate the influence of olive cultivar, maturation stage, and extraction process on the polyphenolic composition and the bioactivity of OMWW extracts. These findings support a more profitable reuse of OMWW as an innovative, renewable, and low-cost source of dietary polyphenols with potential applications as functional ingredients in the development of dietary supplements, as well as in the pharmaceutical and cosmetics industries.
24
Yel, Esra, Merve Kalem, Gamze Göktepeli, Afra Özgan Kurt, Gülnare Ahmetli e Vildan Önen. "Catalytic co-pyrolysis of PET/PP plastics and olive pomace biomass with marble sludge catalyst". Turkish Journal of Analytical Chemistry 7, n. 1 (31 gennaio 2025): 33–45. https://doi.org/10.51435/turkjac.1609960.
Testo completoAbstract (sommario):
Sustainable and efficient waste management requires involvement of symbiotic solutions to various types of wastes, and so to achieve circular economy. Through this motivation, in this study, combined thermochemical conversion (pyrolysis) of plastics, biomass and marble processing effluents physicochemical treatment sludge (K1) were studied. In this combination, plastics were petroleum-based synthetic aromatic (PET) and aliphatic (PP) organics, while olive pomace-OP was natural agricultural residue. K1 was mineral product, which was first introduced in the literature as pyrolysis catalyst by the authors. In the study, co-pyrolysis of polymers and biomass was catalyzed by mineral waste containing CaCO3. The effect of plastic type and pyrolyzed material mixture ratio on pyrolysis fractions were investigated. Moreover, material recovery potential from pyrolysis fractions were discussed. In catalytic co-pyrolysis, by increasing the plastic ratio in the mixture, the pyrolytic liquid and oligomer fraction increased while the solid (char) and gas fraction decreased. For 70%PP+15%OP+15%K1 mixture, liquid product was dominant, whereas with 60%PET+20%OP+20%K1 much more pyrolytic gas fraction produced. The thermal degradation of char products did not exceed 2-3% up to 600°C and this stability continues up to approximately 700°C reveals the potential of the char to be used in alternative areas as a material with high thermal resistance. The catalytic co-pyrolysis liquid products contain alkanes, alkenes, acids, phenols, benzene, aldehydes, esters, alcohols, ketones. Benzene, acid and alcohol groups were dominant in liquids, while alkane, alkene and alkyne groups were dominant in gases.
25
Azzaz, Ahmed Amine, Camélia Matei Ghimbeu, Salah Jellai, Leila El-Bassi e Mejdi Jeguirim. "Olive Mill by-Products Thermochemical Conversion via Hydrothermal Carbonization and Slow Pyrolysis: Detailed Comparison between the Generated Hydrochars and Biochars Characteristics". Processes 10, n. 2 (25 gennaio 2022): 231. http://dx.doi.org/10.3390/pr10020231.
Testo completoAbstract (sommario):
In this research work, an ecofriendly approach was adopted for the treatment of two abundant liquid and solid agricultural wastes generated by olive mill industry: olive mill wastewater (OMWW) and raw olive pomace (ROP). It consists, firstly of the impregnation of ROP by OMWW and the conversion of the resulting impregnated sample (IROP) into hydrochars and biochars through hydrothermal carbonization (HTC) and slow pyrolysis methods, respectively. The impact of the treatment temperature on the physico-chemical properties of the derived chars was assessed by various analytical techniques. The hydrochars production yields were found to be higher than the biochars ones and associated to the lower temperature used. However, the generated biochars possess higher carbon percentage and lower volatile matter contents. In addition, the increase of the hydrothermal and pyrolysis carbonization temperatures shows an increase of macro-elements contents and a significant decrease of the O/C ratios which led to an enhancement of the high heating value for both hydrochars and biochars. The FTIR and Boehm titration analysis highlighted a significant alteration of the biochars surface chemistry compared to hydrochars evidenced by the lower amount of functional groups. The collected data emphasize on the efficient potential application of hydrochars and biochars for agricultural and environmental applications, respectively. Furthermore, it was noted that both chars have high energetic potentials and could be used for co-firing with coal in industrial boilers.
26
Taamalli, Amani, Jesus Lozano Sánchez, Haifa Jebabli, Najla Trabelsi, Leila Abaza, Antonio Segura Carretero, Jae Youl Cho e David Arráez Román. "Monitoring the Bioactive Compounds Status in Olea europaea According to Collecting Period and Drying Conditions". Energies 12, n. 5 (12 marzo 2019): 947. http://dx.doi.org/10.3390/en12050947.
Testo completoAbstract (sommario):
Polyphenols and triterpenoids in olive have relevant importance both in the physiology of the plant and the nutritional and biological value of its products. Olive leaf extracts are of special interest for their numerous health-promoting properties. The present research is investigating the occurrence of phytochemicals in supercritical fluid extracts from leaves with regard to collection time and drying temperature. The phytochemical profiles of the olive leaf extracts were determined by reversed-phase high-performance liquid chromatography (HPLC) coupled to electrospray ionization time-of-flight mass spectrometry (ESI-TOF-MS) detection. The main extracted phytochemicals were phenols and terpenoids. A significant variation in the amounts of the different components was observed as a function of the different drying temperature and collecting time (p < 0.05). Among samples, the maximal contents of polyphenols and secoiridoid derivatives were found in the extracts from olive leaves collected in November and dried at 120 °C, whereas triterpenoids showed the highest content in fresh leaves collected in August.
27
Ronca, Carolina L., Sara S. Marques, Alberto Ritieni, Rafael Giménez-Martínez, Luisa Barreiros e Marcela A. Segundo. "Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves". Foods 13, n. 2 (6 gennaio 2024): 189. http://dx.doi.org/10.3390/foods13020189.
Testo completoAbstract (sommario):
Around two million tons of olive oil are produced in Europe annually, with Portugal being among the top five European olive oil-producing countries. Olive oil production results in a substantial amount of waste in the form of olive leaves. These discarded olive leaves contain valuable phenolic compounds with antioxidant, anti-inflammatory, hypoglycaemic, neuroprotective, and antiproliferative properties. Due to their richness in polyphenols with health-promoting properties, olive leaves can be considered a potential functional food ingredient. Thus, sustainable practices for reusing olive leaf waste are in demand. In this study, the polyphenolic content in olive leaves from different Portuguese locations was determined using HPLC-UV-Vis after defining the best fit-for-purpose liquid extraction strategy. The differences in the in vitro antioxidant activity in these samples were determined by several methodologies based on radical scavenging (against 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH), and peroxyl radical (ORAC)) and on reducing properties (cupric-reducing antioxidant capacity (CUPRAC), and Folin–Ciocalteu assay (FC)), to unveil the relationship between the profile and quantity of polyphenols with antioxidant mechanisms and their capacity. At last, the stability of extracted compounds upon lyophilization and exposition to surrogate biological fluids was assessed, envisioning the future incorporation of olive leaves extracted compounds in food products.
28
Fajar, In Rahmi Fatria. "Formulation Of Liquid Soap Based on Sea Grass (Eucheuma Cottonii) Used Olive Oil as An Oil Phase". SANITAS: Jurnal Teknologi dan Seni Kesehatan 13, n. 2 (14 dicembre 2022): 210–25. http://dx.doi.org/10.36525/sanitas.2022.18.
Testo completoAbstract (sommario):
The potential of Indonesian marine biota products is very large to be processed into commercial commodities. One of them is seaweed Eucheuma cottonii which contains phenolic profiles, vitamin A, vitamin C, vitamin E and various minerals that play a role in healing and rejuvenating the skin. This liquid soap product contains the main ingredients of Eucheuma cottonii seaweed pulp and an olive oil soap base. Olive oil has a high content of oleic acid which is often used as a good antioxidant and moisturizing agent in the field of cosmetics. Objective to obtain a liquid bath soap formulation with the active ingredient of Eucheuma cottonii seaweed pulp using optimization of olive oil as an oil phase. Testing seaweed includes moisture content, ash content, content fat, protein content and heavy metal contamination. The method of making Eucheuma cottonii seaweed pulp is by blanching seaweed, soaking in 1:10 deonize water for 12 hours, draining, then homogenizing it with deonize water 1:2 for 3 minutes. The seaweed pulp is then formulated into liquid bath soap with the optimization of the best olive oil formula. The results showed that seaweed had 22.27% water content, 29.55% ash content, 0.53% fat content, 5.89% protein content and Pb < 0.25; Hg<0.1. Seaweed slurry obtained a clear mass and expands and can be used as a gelling agent. The soap formula obtained specific gravity 1.0894-1.1206 g / ml, pH value at range 6.26-6.43, viscosity in the number 420 cp - 2,800 cp and all preparations are physically and chemically stable during storage. Conclusion Eucheuma cottonii seaweed porridge can be formulated into soap and meets the requirements of liquid soap
29
Zalidis, Achilleas Panagiotis, Natasa P. Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris e Konstantinos Gkatzionis. "A Novel Liquid Chromatographic Time-of-Flight Tandem Mass Spectrometric Method for the Determination of Secondary Metabolites in Functional Flours Produced from Grape Seed and Olive Stone Waste". Molecules 30, n. 7 (29 marzo 2025): 1527. https://doi.org/10.3390/molecules30071527.
Testo completoAbstract (sommario):
Agricultural by-products like grape pomace and olive stones are rich in bioactive compounds and can be processed into grape seed and olive stone flours.The phenolic composition of such flours still remains underexplored. This study introduces a liquid chromatographic time-of-flight tandem mass spectrometric method (LC-QTOF-MS/MS) to assess the phenolic profiles of functional flours from different origins and evaluate their potential use within the frame of a circular economy. Grape seed and olive stone flours from Lemnos and commercial sources were analyzed employing target, suspect, and non-target screening. Target screening resulted in the determination of 23 phenolic compounds. Suspect screening revealed phenolic diversity in flours produced in Lemnos island. Non-target screening resulted in the detection of 1042 and 1620 mass features in grape seed and olive stone flours, respectively. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) successfully differentiated samples between commercially available and those produced in Lemnos. These results underscore the phenolic richness of grape seed and olive stone flours, supporting their use as functional ingredients and reinforcing sustainability and circular economy principles in the agri-food sector.
30
Castillo-Luna, Ana, Hristofor Miho, Carlos A. Ledesma-Escobar e Feliciano Priego-Capote. "Comparison of Drying Techniques for Extraction of Bioactive Compounds from Olive-Tree Materials". Foods 12, n. 14 (12 luglio 2023): 2684. http://dx.doi.org/10.3390/foods12142684.
Testo completoAbstract (sommario):
Olive tree vegetal materials are considered a powerful source for the isolation of bioactive compounds—mainly phenols and triterpenic acids. However, the high humidity content of them reduces their preservation and extractability to a liquid solvent. Accordingly, a drying step is crucial to homogenize the material and to obtain an efficient extraction. We studied the influence of the drying process on the extraction efficiency of bioactive compounds from olive vegetal material. For this purpose, we evaluated the effects of four drying processes on the solid–liquid extraction of bioactive compounds from two by-products, olive leaves and pomace, and olive fruits harvested from two cultivars, Alfafara and Koroneiki. Infrared-assisted drying (IAD) was the most suited approach to obtain extracts enriched in oleuropein from leaves (28.5 and 22.2% dry weight in Alfafara and Koroneiki, respectively). In the case of pomace, lyophilization and microwave-assisted drying led to extracts concentrated in oleacein and oleuropein aglycone, whereas IAD and oven-drying led to extracts with enhanced contents of hydroxytyrosol glucoside and hydroxytyrosol, respectively. The drying process considerably affected the chemical composition of extracts obtained from fruits. Changes in the composition of the extracts were explained essentially by the drying process conditions using auxiliary energies, temperature, and time, which promoted chemical alterations and increased the extractability of the compounds. Therefore, the drying protocol should be selected depending on the phenolic content and initial raw material.
31
Mushtaq, Hamid, Simona Piccolella, Jose A. Mendiola, Lidia Montero, Elena Ibáñez e Severina Pacifico. "Recovery of Bioactive Constituents from Olive Leaf Pruning Waste of Five Different Cultivars: A Comparison of Green Extraction Techniques to Maximize Health Benefits". Foods 14, n. 2 (17 gennaio 2025): 297. https://doi.org/10.3390/foods14020297.
Testo completoAbstract (sommario):
Sustainable agro-waste revaluation is critical to enhance the profitability and environmental footprint of the olive oil industry. Herein, the valorization of olive leaf pruning waste from five cultivars (‘Caiazzana’, ‘Carolea’, ‘Itrana’, ‘Leccino’, and ‘Frantoio’) employed green extraction methods to recover compounds with potential health benefits. Sequential ultrasound-assisted maceration (UAM) in n-hexane and ethanol was compared with a compressed fluid extraction strategy consisting of supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) for their efficiency in recovering distinct classes of bioactives. Chemical profiling by UHPLC-HR-MS/MS (ultra-high-performance liquid chromatography high-resolution tandem mass spectrometry) and GC-MS (gas chromatography mass spectrometry) showed that UAM-EtOH effectively extracted polyphenols (especially luteolin derivatives) and triterpenes (notably maslinic acid), while PLE yielded the highest amount of secoiridoids (e.g., secologanoside). PLE extracts showed better antiradical activities, putatively due to a higher content of flavonoids, secoiridoids, and HCA derivatives than UAM-EtOH ones, as these latter also contained 20–40% (cultivar-dependent) of triterpenes. SFE extracts with a higher concentration of fatty acids and triterpenes showed moderate antioxidant activities but very high AChE inhibition. This study highlights the importance of selecting appropriate extraction methodologies based on the target bioactive compounds and underscores the potential of olive leaf extracts for sustainable bio-products.
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Martins, Rita Beltrão, Nuno Jorge, Marco S. Lucas, Anabela Raymundo, Ana I. R. N. A. Barros e José A. Peres. "Food By-Product Valorization by Using Plant-Based Coagulants Combined with AOPs for Agro-Industrial Wastewater Treatment". International Journal of Environmental Research and Public Health 19, n. 7 (31 marzo 2022): 4134. http://dx.doi.org/10.3390/ijerph19074134.
Testo completoAbstract (sommario):
Re-using and adding value to by-products is one of the current focuses of the agri-food industry, following the Sustainable Development Goals of United Nations. In this work, the by-products of four plants, namely chestnut burr, acorn peel, olive leaf, and grape stem were used as coagulants to treat elderberry wastewater (EW), a problematic liquid effluent. EW pre-treatment using these natural coagulants showed promising results after pH and coagulant dosage optimization. However, the decrease in total organic carbon (TOC) was not significant, due to the addition of the plant-based natural coagulants which contain carbon content. After this pre-treatment, the photo-Fenton advanced oxidation process was selected, after preliminary assays, to improve the global performance of the EW treatment. Photo-Fenton was also optimized for the parameters of pH, H2O2, Fe2+, and irradiance power, and the best conditions were applied to the EW treatment. Under the best operational conditions defined in the parametric study, the combined results of coagulation–flocculation–decantation (CFD) and photo-Fenton for chestnut burr, acorn peel, olive leaf, and grape stem were, respectively, 90.2, 89.5, 91.5, and 88.7% for TOC removal; 88.7, 82.0, 90.2 and 93.1%, respectively, for turbidity removal; and finally, 40.6, 42.2, 45.3, and 39.1%, respectively, for TSS removal. As a final remark, it is possible to suggest that plant-based coagulants, combined with photo-Fenton, can be a promising strategy for EW treatment that simultaneously enables valorization by adding value back to food by-products.
33
Taamalli, Amani, David Arráez Román, Ana María Gómez Caravaca, Mokhtar Zarrouk e Antonio Segura Carretero. "Geographical Characterization of Tunisian Olive Tree Leaves (cv. Chemlali) Using HPLC-ESI-TOF and IT/MS Fingerprinting with Hierarchical Cluster Analysis". Journal of Analytical Methods in Chemistry 2018 (2018): 1–10. http://dx.doi.org/10.1155/2018/6789704.
Testo completoAbstract (sommario):
The olive plant has been extensively studied for its nutritional value, whereas its leaves have been specifically recognized as a processing by-product. Leaves are considered by-products of olive farming, representing a significant material arriving to the olive mill. They have been considered for centuries as an important herbal remedy in Mediterranean countries. Their beneficial properties are generally attributed to the presence of a range of phytochemicals such as secoiridoids, triterpenes, lignans, and flavonoids. With the aim to study the impact of geographical location on the phenolic compounds, Olea europaea leaves were handpicked from the Tunisian cultivar “Chemlali” from nine regions in the north, center, and south of Tunisia. The ground leaves were then extracted with methanol : water 80% (v/v) and analyzed by using high-performance liquid chromatography coupled to electrospray time of flight and ion trap mass spectrometry analyzers. A total of 38 compounds could be identified. Their contents showed significant variation among samples from different regions. Hierarchical cluster analysis was applied to highlight similarities in the phytochemical composition observed between the samples of different regions.
34
El Abdouni, Aouatif, Chaimae Haboubi, Mohamed El Bastrioui, Kawthar El Ahmadi, Hasnae El ALaoui, Iliass Achoukhi, Yahya El Hammoudani, Fouad Dimane e Khadija Haboubi. "Valorizing Olive Oil Mill Wastewater: Transforming Waste into Natural Soaps". BIO Web of Conferences 109 (2024): 01036. http://dx.doi.org/10.1051/bioconf/202410901036.
Testo completoAbstract (sommario):
In this research, the main objective is to find a solution to the problem of olive mill wastewater (OMWW). This solution involves the recovery of liquid waste produced by the crushing units, which contain a significant amount of oily residues despite their initial treatment. The concept is based on separating these discharges into aqueous and oil phases and using the latter to manufacture natural soaps. The liquid waste from the extraction of olive oil has a significant content of oily residues, characterized by a very high acidity (2.73%), exceeding the value of edible olive oil, as well as a high saponification index (186.2 mg KOH/g), making it an ideal source of fat for saponification. The results of the valorization of the OMWW in soap manufacturing reveal several significant elements. First, following the characterization of cold and hot products, a clear preference emerges in favor of soaps made using the cold process. In addition, the production yield is notable, with a rate of 94% for cold saponification and 89.9% for hot saponification, highlighting the efficiency of the process. Finally, the study highlights the importance of the quantities of fatty acids used in the formulation of soaps. An optimal formula is identified, comprising 40% oils recovered from the OMWW, 30% olive oil, 20% cocoa oil, and 10% castor oil, demonstrating the need for a precise balance to obtain quality soaps. This study solves the problem of the OMWW by reusing them to make natural soaps, thus reducing industrial waste. It also opens up new economic opportunities by creating a profitable and environmentally responsible production chain, promoting the transition to a circular economy.
35
Luaces, Pilar, Mar Pascual, Ana G. Pérez e Carlos Sanz. "An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit". Antioxidants 10, n. 11 (21 ottobre 2021): 1656. http://dx.doi.org/10.3390/antiox10111656.
Testo completoAbstract (sommario):
Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this diet. VOO’s phenolic profile is determined mainly by the phenolic compounds present in the olive fruit, so knowing their content allows for a fairly precise estimate of the antioxidant and functional properties of the corresponding oil. In this sense, a convenient, green, and sensitive spectrophotometric method was developed for the quantitative determination of total phenolic compounds in olive fruits. The method is based on an easy-to-use extraction procedure of olive fruit phenolics using dimethyl sulfoxide and quantification with the Folin–Ciocalteu reagent. Oleuropein proved to be a suitable reference compound for quantification, displaying a good linear response (r = 0.9996) over the concentration range of 0.58–6.48 mg/mL, with a variation coefficient of 0.42% and limits of detection and quantification of 0.0492 and 0.1490 mg/mL, respectively. The method was validated using a wide array of fruit samples representative of the Olea europaea L. genetic diversity. The results obtained with this spectrophotometric method, expressed as mg/mL of oleuropein, showed a good correlation with those obtained with the fruit samples analyzed by high performance liquid chromatography, with an r value of 0.9930 and a slope value of 1.022, confirming its reliability. Thus, this method can become a very useful simple tool to estimate the total phenolic content of olive fruits, especially when working with numerous samples such as in olive breeding programs or in commercial olive production, in which it is especially useful to know the phenolic state of the fruit and thus determine the optimal harvest date or the most appropriate agronomic treatment to increase the functional properties of the olive fruit and the olive oil.
36
Ibarra, David, María E. Eugenio, Pablo Alvira, Ignacio Ballesteros, Mercedes Ballesteros e María J. Negro. "Effect of Laccase Detoxification on Bioethanol Production from Liquid Fraction of Steam-Pretreated Olive Tree Pruning". Fermentation 9, n. 3 (23 febbraio 2023): 214. http://dx.doi.org/10.3390/fermentation9030214.
Testo completoAbstract (sommario):
During lignocellulosic bioethanol production, the whole slurry obtained by steam explosion is filtered, generating a water-insoluble fraction rich in cellulose which is used for saccharification and ethanol fermentation, as well as a liquid fraction containing solubilised glucose and xylose but also some inhibitory by-products (furan derivatives, weak acids and phenols), which limits its use for this purpose. Since utilization of this liquid fraction to ethanol is essential for an economically feasible cellulosic ethanol process, this work studied a laccase from Myceliophthora thermophila to detoxify the liquid fraction obtained from steam-pretreated olive tree pruning (OTP) and to overcome the effects of these inhibitors. Then, the fermentation of laccase-treated liquid fraction was evaluated on ethanol production by different Saccharomyces cerevisiae strains, including the Ethanol Red, with the capacity to ferment glucose but not xylose, and the xylose-fermenting recombinant strain F12. Laccase treatment reduced total phenols content by 87% from OTP liquid fraction, not affecting furan derivatives and weak acids concentration. Consequently, the fermentative behavior of both Ethanol Red and F12 strains was improved, and ethanol production and yields were increased. Moreover, F12 strain was capable of utilizing some xylose, which increased ethanol production (10.1 g/L) compared to Ethanol Red strain (8.6 g/L).
37
Bani, Manjola. "Olive Processing Industry, How to Avoid or Minimize the Environmental Impact of Heavy Metals (Case Study: Albania)". JANSET Vol 1 Issue 1 January 2021 1, n. 1 (9 febbraio 2021): 28–32. http://dx.doi.org/10.36937/janset.2021.001.005.
Testo completoAbstract (sommario):
The development of olive production in Albania is considered as one of the priority branches of agriculture. After the 90s, the number of trees decreased significantly due to the abandonment of non-productive areas, but currently, there is a national plan to increase the planted area. According to forecasts to increase the amount of olives will increase the level of emissions. For this reason, the fate of application processing technologies with minimal impact on the environment should be emphasized. The analysis of these wastes is of interest because they are deposited on agricultural land, reducing productivity and thus affecting the country's economy. This study analyzes the environmental impact of the activity of olive oil processing lines, producing solid waste as secondary and liquid products. A processing plant in Lushnja, Albania was selected for this study. The factory uses 3-phase (3P) processing technology. Samples were taken during the intensive processing period in October-November 2020. Initially, samples were prepared for analysis, determined: number of solids, % of ash, carbon, acidity (pH), and conductivity. Heavy metals were determined at different wavelengths using UV-VIS spectrophotometers. The elements analyzed from the collected samples are K, Na, Mg, Cd, Pb, Zn, Fe, Cu. From the graph, the sample is characterized by increasing order: Pb <Cu <Mg <Fe <Zn <Cd <Na <K.
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Paulo, Filipa, Loleny Tavares e Lúcia Santos. "Olive Mill Pomace Extract Loaded Ethylcellulose Microparticles as a Delivery System to Improve Olive Oils Oxidative Stability". Resources 12, n. 1 (3 gennaio 2023): 6. http://dx.doi.org/10.3390/resources12010006.
Testo completoAbstract (sommario):
The protective effect of olive mill pomace (OMP) loaded ethylcellulose microparticles as an alternative to synthetic antioxidants against the oxidation of olive oils was assessed. OMP extract was obtained by an optimized two-step solid-liquid extraction; encapsulation was performed by double emulsion solvent evaporation technique considering a theoretical loading content in phenolic compounds of 5% (w/w). The changes in the peroxide values, the p-anisidine values, the total oxidation values, the free fatty acids content, the total antioxidant activity, and the total phenolic content were synchronized under storage at 62 °C. The results of oxidative stability were compared with plain oils, oils enriched with synthetic antioxidants, and oils fortified with OMP extract. The encapsulation efficiency of phenolic compounds was 96.0 ± 0.3%. The fortification of olive oils with microparticles retarded the appearance of peroxides, reduced the content of secondary oxidation products, and slowed down hydrolysis processes. The microparticles were efficiently designed to sustain the release of antioxidants to control the oxidative status of oil samples, retarding the free fatty acids formation rather than synthetic antioxidants. The results of this study bring new perspectives regarding the potential use of encapsulated extracts rich in antioxidants as an alternative to synthetic antioxidants to improve oil oxidative stability.
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Nenadis, Nikolaos, Ioanna Pyrka e Maria Z. Tsimidou. "The Contribution of Theoretical Prediction Studies to the Antioxidant Activity Assessment of the Bioactive Secoiridoids Encountered in Olive Tree Products and By-Products". Molecules 28, n. 5 (28 febbraio 2023): 2267. http://dx.doi.org/10.3390/molecules28052267.
Testo completoAbstract (sommario):
Assessment of the antioxidant activity of different types of natural compounds is a complex research area that encompasses various in vitro tests and in vivo studies. Sophisticated modern analytical tools permit the unambiguous characterization of the compounds present in a matrix. The contemporary researcher, knowing the chemical structure of the compounds present, can carry out quantum chemical calculations that provide important physicochemical information assisting the prediction of antioxidant potential and the mechanism behind the activity of target compounds before further experimentation. The efficiency of calculations is steadily improved due to the rapid evolution of both hardware and software. It is possible, consequently, to study compounds of medium or even larger size, incorporating also models that simulate the liquid phase (solution). This review contributes to the establishment of theoretical calculations as an inherent part of the antioxidant activity assessment process, having as a case study the complex mixtures of olive bioactive secoiridoids (oleuropein, ligstroside, and related compounds). The literature indicates great variability in theoretical approaches and models used so far for only a limited number of this group of phenolic compounds. Proposals are made for standardization of methodology (reference compounds, DFT functional, basis set size, and solvation model) to facilitate comparisons and communication of findings.
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MOUNTFORT, KATRINA, JANET KELLY, SUE M. JICKELLS e LAURENCE CASTLE. "A Critical Comparison of Four Test Methods for Determining Overall and Specific Migration from Microwave Susceptor Packaging". Journal of Food Protection 59, n. 5 (1 maggio 1996): 534–40. http://dx.doi.org/10.4315/0362-028x-59.5.534.
Testo completoAbstract (sommario):
Four approaches for testing for overall migration and specific chemical migration from microwave susceptors were evaluated. The methods used olive oil as a conventional liquid food simulant, a semisolid simulant of olive oil and water absorbed onto diatomaceous earth, Tenax™ as a dry simulant, and compositional analysis of the susceptor by ASTM methods. The different methods were tested on five susceptor types used for the packaging of pizza, potato chips (French fries), pasty, popcorn, and a curry. For the comparison, the susceptor materials were impregnated with model substances as migration markers covering a range of molecular weight, volatility and polarity. Levels of specific migration (SM) and overall migration (OM) were determined using the four test methods, which were then evaluated on the basis of their ease and reproducibility of use along with the agreement between specific migration levels into simulants compared with migration into foods. There were severe problems with olive oil as a conventional liquid simulant as it was absorbed by the susceptor and made SM and OM measurements difficult. Humidity conditioning the susceptor for OM was a further difficulty with olive oil. Oil absorption was also a problem using the semisolid simulant, with OM being untried using this approach. The ASTM methods were found to be time-consuming, although the results for SM were similar to those obtained for foods. Overall, however, using Tenax was the preferred method for migration testing of susceptors. It allowed easy measurement of both OM and SM. SM values were generally much higher than for foods, however, and a reduction factor would be required for control of regulated ingredients. For other substances, such as thermal degradation products, a threshold of regulation approach applied to the Tenax extract would be a simple and effective control measure.
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Tapia-Quirós, Paulina, María Fernanda Montenegro-Landívar, Mònica Reig, Xanel Vecino, Javier Saurina, Mercè Granados e José Luis Cortina. "Integration of Nanofiltration and Reverse Osmosis Technologies in Polyphenols Recovery Schemes from Winery and Olive Mill Wastes by Aqueous-Based Processing". Membranes 12, n. 3 (18 marzo 2022): 339. http://dx.doi.org/10.3390/membranes12030339.
Testo completoAbstract (sommario):
More sustainable waste management in the winery and olive oil industries has become a major challenge. Therefore, waste valorization to obtain value-added products (e.g., polyphenols) is an efficient alternative that contributes to circular approaches and sustainable environmental protection. In this work, an integration scheme was purposed based on sustainable extraction and membrane separation processes, such as nanofiltration (NF) and reverse osmosis (RO), for the recovery of polyphenols from winery and olive mill wastes. Membrane processes were evaluated in a closed-loop system and with a flat-sheet membrane configuration (NF270, NF90, and Duracid as NF membranes, and BW30LE as RO membrane). The separation and concentration efficiency were evaluated in terms of the total polyphenol content (TPC), and by polyphenol families (hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids), using high-performance liquid chromatography. The water trans-membrane flux was dependent on the trans-membrane pressure for the NF and RO processes. NF90 membrane rejected around 91% of TPC for the lees filters extracts while NF270 membrane rejected about 99% of TPC for the olive pomace extracts. Otherwise, RO membranes rejected more than 99.9% of TPC for both types of agri-food wastes. Hence, NF and RO techniques could be used to obtain polyphenol-rich streams, and clean water for reuse purposes.
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Baloul, Hakim, Naima Belhaneche-Bensemra, Ana Rodriguez Bernaldo De Quirós e Raquel Sendon. "Analysis and quantitative estimation of phenolic antioxidants in polypropylene packaging for fat products". Journal of Polymer Engineering 38, n. 9 (25 ottobre 2018): 899–904. http://dx.doi.org/10.1515/polyeng-2017-0454.
Testo completoAbstract (sommario):
AbstractThe aim of this work was to study the interactions between polypropylene (PP) food packaging for fatty products (margarine) and food simulant. For this purpose, a simulant (olive oil) was used in two different temperatures (20°C and 40°C). The interaction phenomena were investigated according to the rate of mass variation of PP samples with time and by using Fourier transform infrared spectroscopy, scanning electron microscopy and high-performance liquid chromatography (HPLC). The results showed the presence of two phenomena – migration of additives and sorption of the simulant, with the phenomena more pronounced at 40°C. Furthermore, the HPLC analysis identified the presence of Irganox 1010 and Irgafos 168 as antioxydants and allowed to carry out a kinetic study of Irganox 1010 migration. The concentration of Irganox 1010 decreased from 13.35 to 4.76 mg/kg at a temperature of 40°C and to 5.85 mg/kg at a temperature of 20°C after 10 days of contact with olive oil. The Irgafos 168 migration could not be evaluated because it is very sensitive to oxidation.
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Majbar, Z., K. Lahlou, M. Ben Abbou, E. Ammar, A. Triki, W. Abid, M. Nawdali et al. "Co-composting of Olive Mill Waste and Wine-Processing Waste: An Application of Compost as Soil Amendment". Journal of Chemistry 2018 (23 settembre 2018): 1–9. http://dx.doi.org/10.1155/2018/7918583.
Testo completoAbstract (sommario):
In order to decrease the environmental harm produced by the agro industries’ wastes’, an investigation of the co-composting of olive mill waste (olive mill wastewater (OMW), olive mill sludge (OMS)) and wine by-products (grape marc and winery wastewater) was done. Three aerated windrows of variable compositions were performed; these windrows differ in terms of their initial composition and the liquid used for their humidification; OMW and wastewater winery were used for humidification to replace water for windrow moistening. Moreover, the main physicochemical parameters (temperature, pH, electrical conductivity, and C/N) were monitored to evaluate the co-composting process. The latter lasted around three months. The elaborated composts were characterized by low C/N ratio, and they were rich in fertilizing and nutriment elements and of low heavy metal contents. The humidification of the windrows with OMW showed effectiveness in improving the windrows temperature, reflected by the high temperatures monitored during the composting process in comparison with the windrow humidified with winery wastewater. Furthermore, a longer thermophilic phase was held in windrows carrying OMS. The valorization of the produced composts for soil amendment significantly improved the soil fertility. Indeed, field experiments showed an increase in radish yield by 10%, the composts were harmless and did not have any phytotoxic effect on radish growth.
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Miralles, Pablo, Alberto Chisvert e Amparo Salvador. "Determination of hydroxytyrosol and tyrosol by liquid chromatography for the quality control of cosmetic products based on olive extracts". Journal of Pharmaceutical and Biomedical Analysis 102 (gennaio 2015): 157–61. http://dx.doi.org/10.1016/j.jpba.2014.09.016.
Testo completo
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Olmo-García, Lucía, Aadil Bajoub, Sara Benlamaalam, Elena Hurtado-Fernández, María Bagur-González, Mohammed Chigr, Mohamed Mbarki, Alberto Fernández-Gutiérrez e Alegría Carrasco-Pancorbo. "Establishing the Phenolic Composition of Olea europaea L. Leaves from Cultivars Grown in Morocco as a Crucial Step Towards Their Subsequent Exploitation". Molecules 23, n. 10 (2 ottobre 2018): 2524. http://dx.doi.org/10.3390/molecules23102524.
Testo completoAbstract (sommario):
In Morocco, the recovery of olive agro-industrial by-products as potential sources of high-added value substances has been underestimated so far. A comprehensive quantitative characterization of olive leaves’ bioactive compounds is crucial for any attempt to change this situation and to implement the valorization concept in emerging countries. Thus, the phenolic fraction of olive leaves of 11 varieties (‘Arbequina’, ‘Hojiblanca’, ‘Frantoio’, ‘Koroneiki’, ‘Lechín’, ‘Lucque’, ‘Manzanilla’, ‘Picholine de Languedoc’, ‘Picholine Marocaine’, ‘Picual’ and ‘Verdal’), cultivated in the Moroccan Meknès region, was investigated. Thirty eight phenolic or related compounds (including 16 secoiridoids, nine flavonoids in their aglycone form, seven flavonoids in glycosylated form, four simple phenols, one phenolic acid and one lignan) were determined in a total of 55 samples by using ultrasonic-assisted extraction and liquid chromatography coupled to electrospray ionization-ion trap mass spectrometry (LC-ESI-IT MS). Very remarkable quantitative differences were observed among the profiles of the studied cultivars. ‘Picholine Marocaine’ variety exhibited the highest total phenolic content (around 44 g/kg dry weight (DW)), and logically showed the highest concentration in terms of various individual compounds. In addition, chemometrics (principal components analysis (PCA) and stepwise-linear discriminant analysis (s-LDA)) were applied to the quantitative phenolic compound data, allowing good discrimination of the selected samples according to their varietal origin.
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Manthos, Georgios, Dimitris Zagklis, Constantina Zafiri e Michael Kornaros. "Techno-Economic Assessment of Anaerobic Digestion for Olive Oil Industry Effluents in Greece". Sustainability 16, n. 5 (25 febbraio 2024): 1886. http://dx.doi.org/10.3390/su16051886.
Testo completoAbstract (sommario):
Olive mill wastes are some of the most important waste streams in Mediterranean countries, such as Greece, and their uncontrolled disposal without treatment imposes serious environmental impacts. In the last few decades, the European Union has defined the framework for a sustainable circular economy, aiming for viable waste treatment solutions. Under this scope, anaerobic digestion could be a remarkable solution for efficiently reducing waste organic matter and producing green energy, at the same time. In this study, the economic sustainability of an anaerobic digestion unit for olive mill effluents was assessed. It was found that a centralized treatment plant that can process liquid olive mill effluents during the olive harvesting season and other agro-industrial by-products (such as fruit and vegetable waste) for the rest of the year could be a viable solution, with waste capacities of 780 m3OMW d−1 and 245 kgFVW d−1. The internal rate of return was estimated at 6%, the net present value was estimated to be EUR 2 million, while the payback period was calculated to be 12 years. Furthermore, through the sensitivity analysis, the selling price of the electricity produced and the productivity of the waste processed in the plant alongside the olive mill wastewater were identified as the main factors affecting the viability of the process. The findings of this study can be applied in the development of a biomass-processing facility, taking into consideration the economic feasibility and the processing of challenging-to-treat wastes to generate green energy.
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Folinas, Dimitris, e Ioannis Manikas. "Design and Development of an e-Platform for Supporting Liquid Food Supply Chain Monitoring and Traceability". International Journal of Information Systems and Supply Chain Management 3, n. 3 (luglio 2010): 29–49. http://dx.doi.org/10.4018/jisscm.2010070103.
Testo completoAbstract (sommario):
In this paper, the deliverables of a research project are presented, which aims at the development of a webbased platform capable of supporting the traceability of liquid products like milk, wine and olive oil. First, it includes the design of a supply chain reference model and the identification of the data required for the efficient operation of the traceability system. The main elements of the proposed model defined in this paper are the entities, stages, events, and processes. The reference model consists of three distinct phases that represent stages of real-life supply chains. Each of these phases is defined by certain interactions between the above basic elements. Additionally, the proposed e-platform is based on the above reference model aiming to follow and register the production and distribution processes of the raw materials, semi-finals, and final products that are used in the examined industry.
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Torricelli, Martina, Andrea Felici, Raffaella Branciari, Massimo Trabalza-Marinucci, Roberta Galarini, Massimo Biagetti, Amedeo Manfrin et al. "Gene Expression Study in Gilthead Seabream (Sparus aurata): Effects of Dietary Supplementation with Olive Oil Polyphenols on Immunity, Metabolic, and Oxidative Stress Pathways". International Journal of Molecular Sciences 25, n. 22 (13 novembre 2024): 12185. http://dx.doi.org/10.3390/ijms252212185.
Testo completoAbstract (sommario):
In an era with an ever-growing population, sustainability and green transition are the main milestones to be considered within the current European Green Deal program, and the recovery of by-products for the integration of feed with bioactive molecules, that are sustainable and with high nutritional value, is an ambitious mission to be explored also in aquaculture. Olive oil extraction produces a range of solid and liquid by-products, in varying proportions depending on the utilized production techniques, all of which are considered as possible pollutants. However, these products are also rich of polyphenols, bioactive molecules with several and well-known beneficial properties (antimicrobic, anti-inflammatory, antioxidant, and immune-modulating). On this basis, this work aimed at evaluating the effects of dietary supplementation with polyphenols derived from olive mill wastewater on growth performance and on gene expression modulation, by means of RT-qPCR assays, in farmed Sparus aurata. Particularly, some target genes of metabolic, immunity, and oxidative stress pathways have been investigated in breeding gilthead seabream. Differential gene expression analysis was carried out, and differences between the control group (n = 9) and the treated one (n = 9) were computed with Student’s t test. The results have highlighted that supplemented feed enhanced fish growth, with a significant feed conversion ratio between the two groups. Furthermore, the polyphenol diet had a beneficial impact on gene expression fold with a level of significance for fatty acid binding protein 2, superoxide dismutase 1, and interleukin-12 genes at hepatic or intestinal district. These significant and promising preliminary findings promote, in the future, other investigations on polyphenolic by-products and on their putative or possible re-utilization in fish feeding.
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Di Maio, Ilona, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Gianluca Veneziani, Stefania Urbani e Maurizio Servili. "Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry". Food Chemistry 138, n. 2-3 (giugno 2013): 1381–91. http://dx.doi.org/10.1016/j.foodchem.2012.10.097.
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Mahesar, Sarfaraz Ahmed, Massimo Lucarini, Alessandra Durazzo, Antonello Santini, Anja I. Lampe e Johannes Kiefer. "Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot". Journal of Spectroscopy 2019 (17 luglio 2019): 1–11. http://dx.doi.org/10.1155/2019/5319024.
Testo completoAbstract (sommario):
Olive oil is a liquid fat obtained from the fruit of Olea europaea, a plant belonging to the Oleaceae family, which is widely cultivated and diffused in the Mediterranean area. It is largely produced and used since antiquity. It is mainly used and consumed as food but also as key ingredient in a wide variety of cosmetic products, e.g., to moisturize and nourish dry skin. In the last few decades, olive oil has received much attention as compared to the other seed-obtained oils as well as to the animal fats due to many functional compounds with positive effects on health. To maintain the genuine picture of olive oil, it is essential to assure its authenticity and quality. The presence of bioactive compounds, which characterize the olive oil owing to their antioxidant properties, can be assessed by spectroscopic and chromatographic methods. Currently, spectroscopic techniques combined with chemometric data analysis represent one of the most promising detection methods in the food sector. They offer rapid, versatile, and inexpensive data collection and analyses. The main advantages include the limited and simple sample preparation and the possibility to get spectra directly from the production line. Infrared spectroscopy (mid- and near-infrared) coupled to chemometrics is considered as powerful, fast, accurate, and nondestructive analytical tool for rapid and precise determination of the bioactive compounds content, as well of their bioactivities, i.e., antioxidant properties. These techniques represent a valid alternative to the existing conventional methods of analysis, e.g., based on chromatography and mass spectrometry. Indeed, the present review focuses on the application of infrared spectroscopy for functional compounds evaluation in olive oil.