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olive pomace

Fotios Tsopelas, Dimitris Konstantopoulos, Anna Tsantili Kakoulidou
In the present work, two approaches for the voltammetric fingerprinting of oils and their combination with chemometrics were investigated in order to detect the adulteration of extra virgin olive oil with olive pomace oil as well as the most common seed oils, namely sunflower, soybean and corn oil. In particular, cyclic voltammograms of diluted extra virgin olive oils, regular (pure) olive oils (blends of refined olive oils with virgin olive oils), olive pomace oils and seed oils in presence of dichloromethane and 0...
July 26, 2018: Analytica Chimica Acta
Ibtissem Ben Hammouda, Mehdi Triki, Bertrand Matthäus, Mohamed Bouaziz
The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers...
March 10, 2018: Journal of Agricultural and Food Chemistry
Alice Cappucci, Susana P Alves, Rui J B Bessa, Arianna Buccioni, Federica Mannelli, Mariano Pauselli, Carlo Viti, Roberta Pastorelli, Valentina Roscini, Andrea Serra, Giuseppe Conte, Marcello Mele
Agro-industrial by-products contain several secondary plant metabolites, such as polyphenols, tannins, saponins, and essential oils. The effects of these compounds on animal metabolism may vary significantly according to the dose, the chemical nature of the molecules, and the overall composition of the diet. In the Mediterranean area, the olive oil extraction is associated with 2 by-products: olive pomace and wastewater, both rich in polyphenols. In particular, wastewater may be further processed to obtain olive crude phenolic concentrate (OCPC)...
March 7, 2018: Journal of Dairy Science
Susanna Buratti, Cristina Malegori, Simona Benedetti, Paolo Oliveri, Gabriella Giovanelli
The aim of this work was to investigate the applicability of e-senses (electronic nose, electronic tongue and electronic eye) for the characterization of edible olive oils (extra virgin, olive and pomace) and for the assessment of extra virgin olive oil and olive oil quality decay during storage at different temperatures. In order to obtain a complete description of oil samples, physico-chemical analyses on quality and nutritional parameters were also performed. Data were processed by PCA and a targeted data processing flow-sheet has been applied to physico-chemical and e-senses dataset starting from data pre-processing introducing an innovative normalization method, called t0 centering...
May 15, 2018: Talanta
Hasene Keskin Çavdar, Derya Koçak Yanık, Fahrettin Göğüş, Sibel Fadıloğlu
The objective of this research was to synthesize and characterize a novel modified lipid which is composed of mainly oleic acid at sn-2 position and a hydrophobic essential amino acid derivative (N-acetyl-l-leucine) at sn-1(3) or sn-1, 3 positions. LC-MS-MS analysis indicated that the target modified lipid structure was obtained at the end of the developed reaction. Response surface methodology was applied to enhance a reliable empirical model for prediction and to optimize reaction conditions: reaction time (8 to 24 hr), reaction temperature (40 to 55 °C), and enzyme load (15 to 30 wt%)...
February 13, 2018: Journal of Food Science
Francesco Caponio, Giacomo Squeo, Lucio Brunetti, Antonella Pasqualone, Carmine Summo, Vito M Paradiso, Pasquale Catalano, Biagio Bianchi
BACKGROUND: Nowadays, olive oil extraction is basically made by means of two-phase decanters, which allow to reduce water consumption and leaching of phenolic compounds. Despite this, most of the working settings derive from studies carried out on three-phase decanters. Hence, aim of the present study has been assessing the influence of two-phase decanter feed pipe position (FP) on the extraction efficiency and chemical-sensory characteristics of virgin olive oil. Three different positions have been considered, at 825 mm (FP1), 610 mm (FP2), and 520 mm (FP3) from the outlet of the oily phase...
February 10, 2018: Journal of the Science of Food and Agriculture
Monica Averna, Alessandro A Casazza, Antonino Martines, Marco Pedrazzi, Alice Franchi, Roberta De Tullio, Patrizia Perego, Edon Melloni
We are reporting in the present study that molecules extracted from olive pomace prevent cell death induced by Ca2+-overloading in different cell types. Exposure of cells to these molecules counteracts the Ca2+-induced cell damages by reducing the activation of the Ca2+-dependent protease calpain, acting possibly through the modification of the permeability to Ca2+ of the plasma membrane. The purification step by RP-HPLC suggests that effective compound(s), differing from the main biophenols known to be present in the olive pomace extract, could be responsible for this effect...
January 4, 2018: Natural Product Research
Tzu-Kai Lin, Lily Zhong, Juan Luis Santiago
Plant oils have been utilized for a variety of purposes throughout history, with their integration into foods, cosmetics, and pharmaceutical products. They are now being increasingly recognized for their effects on both skin diseases and the restoration of cutaneous homeostasis. This article briefly reviews the available data on biological influences of topical skin applications of some plant oils (olive oil, olive pomace oil, sunflower seed oil, coconut oil, safflower seed oil, argan oil, soybean oil, peanut oil, sesame oil, avocado oil, borage oil, jojoba oil, oat oil, pomegranate seed oil, almond oil, bitter apricot oil, rose hip oil, German chamomile oil, and shea butter)...
December 27, 2017: International Journal of Molecular Sciences
Suzana Madžarić, Monika Kos, Damjana Drobne, Matej Hočevar, Anita Jemec Kokalj
We investigated how different carbonized materials, or chars (olive mill pomace biochar (BC) and urban greens pruning residues hydrochar (HC)) affect an important member of soil fauna, the terrestrial isopod Porcellio scaber. The selection behavior of isopods towards chars after a 48 h exposure was studied in (i) soil-char amended tests with single and multiple choices, and (ii) tests with chars offered as pure material. Finally, we exposed the isopods to char-amended soils for a period of 14 days to follow the effect on food consumption, body mass and activities of enzymes that are commonly altered upon stressor exposure (acetylcholinesterase, AChE, and glutathione S-transferase, GST)...
December 13, 2017: Environmental Pollution
Khalid Azim, Youssef Faissal, Brahim Soudi, Claude Perissol, Sevastianos Roussos, Imane Thami Alami
More than 1 million tons of fresh organic wastes is produced in the Souss-Massa region in Morocco. Tomato organic residues represent more than 25% of the total organic wastes and are deposited in uncontrolled landfills. Thus, composting can represent a valuable and pertinent solution to this environmental problem. The objectives of this experiment are to identify the potential functional groups responsible for compost phytotoxicity and to determine the optimum initial carbon to nitrogen ratio (C/N) for maximum recovery of tomato residues...
November 19, 2017: Environmental Science and Pollution Research International
Isabel Durán Merás, Jaime Domínguez Manzano, Diego Airado Rodríguez, Arsenio Muñoz de la Peña
Within olive oils, extra virgin olive oil is the highest quality and, in consequence, the most expensive one. Because of that, it is common that some merchants attempt to take economic advantage by mixing it up with other less expensive oils, like olive oil or olive pomace oil. In consequence, the characterization and authentication of extra virgin olive oils is a subject of great interest, both for industry and consumers. This paper reports the potential of front-face total fluorescence spectroscopy combined with second-order chemometric methods for the detection of extra virgin olive oils adulteration with other olive oils...
February 1, 2018: Talanta
Lorenza Conterno, Francesca Martinelli, Matteo Tamburini, Francesca Fava, Andrea Mancini, Maddalena Sordo, Massimo Pindo, Stefan Martens, Domenico Masuero, Urska Vrhovsek, Claudia Dal Lago, Gabriele Ferrario, Mario Morandini, Kieran Tuohy
PURPOSE: Olive pomace is a major waste product of olive oil production but remains rich in polyphenols and fibres. We measured the potential of an olive pomace-enriched biscuit formulation delivering 17.1 ± 4.01 mg/100 g of hydroxytyrosol and its derivatives, to modulate the composition and metabolic activity of the human gut microbiota. METHODS: In a double-blind, controlled parallel dietary intervention 62 otherwise healthy hypercholesterolemic (total plasma cholesterol 180-240 mg/dl) subjects were randomly assigned to eat 90 g of olive pomace-enriched biscuit (olive-enriched product, OEP) or an isoenergetic control (CTRL) for 8 weeks...
November 9, 2017: European Journal of Nutrition
Abeer E Mahmoud, Shadia A Fathy, Mona M Rashad, Magda K Ezz, Amira T Mohammed
Tannase is considered one of the most important industrial enzymes that find great applications in various sectors. Production of tannases through solid state fermentation (SSF) using agro-industrial wastes is an eco-friendly and cheap technology. Tannase was produced by the yeast Kluyveromyces marxianus using olive pomace as a solid support under SSF. It was purified using ammonium sulfate fractional precipitation followed by Sephadex G-200 gel filtration resulting in 64.6% enzyme yield with 1026.12U/mg specific activity and 24...
October 18, 2017: International Journal of Biological Macromolecules
Suraj Kumar Panigrahi, Ashok Kumar Mishra
White light excitation fluorescence (WLEF) is known to possess analytical advantage in terms of enhanced sensitivity and facile capture of the entire fluorescence spectral signature of multi component fluorescence systems. Using the zero order diffraction of the grating monochromator on the excitation side of a commercial spectrofluorimeter, it has been shown that WLEF spectral measurements can be conveniently carried out. Taking analyte multi-fluorophoric systems like (i) drugs and vitamins spiked in urine sample, (ii) adulteration of extra virgin olive oil with olive pomace oil and (iii) mixture of fabric dyes, it was observed that there is a significant enhancement of measurement sensitivity...
October 2, 2017: Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
Ilaria Finore, Alessia Gioiello, Luigi Leone, Pierangelo Orlando, Ida Romano, Barbara Nicolaus, Annarita Poli
A Gram-stain-positive, aerobic, endospore-forming, thermophilic bacterium, strain N.8(T), was isolated from the curing step of an olive mill pomace compost sample, collected at the Composting Experimental Centre (CESCO, Salerno, Italy). Strain N.8(T), based on 16S rRNA gene sequence similarities, was most closely related to Aeribacillus pallidus strain H12(T) (=DSM 3670(T)) (99.8 % similarity value) with a 25 % DNA-DNA relatedness value. Cells were rod-shaped, non-motile and grew optimally at 60 °C and pH 9...
October 6, 2017: International Journal of Systematic and Evolutionary Microbiology
Efthalia Kerasioti, Zoi Terzopoulou, Ourania Komini, Ioannis Kafantaris, Sotiria Makri, Dimitrios Stagos, Konstantinos Gerasopoulos, Nikita Y Anisimov, Aristides M Tsatsakis, Demetrios Kouretas
The aim of the present study was to investigate the effects of livestock feed supplemented with grape pomace (GP) or olive oil mill wastewater (OMW) byproducts on the enzymatic activity and protein expression of antioxidants enzymes, in liver and spleen tissue of sheep. Thus, 36 male sheep of Chios breed were divided into 3 homogeneous groups, control group (n = 12), GP group (n = 12) and OMW group (n = 12), receiving standard or experimental feed. Liver and spleen tissues were collected at 42 and 70 days post-birth...
2017: Toxicology Reports
Lamia Medouni-Haroune, Farid Zaidi, Sonia Medouni-Adrar, Sevastianos Roussos, Samia Azzouz, Véronique Desseaux, Mouloud Kecha
BACKGROUND: Olive pomace, as the main by-product of the olive oil industry, is recently recycled as fermentation substrate for enzyme production. OBJECTIVES: Actinobacteria isolates were separated from an Algerian soil under olive pomace cultivation and were evaluated for their lignocellulolytic enzymes production. MATERIALS AND METHODS: Isolates of Actinobacteria were separated from soils around oil mills using four isolation media, among them three were enriched by olive pomace...
March 2017: Iranian Journal of Biotechnology
María Ángeles Martín-Lara, Irene Iáñez-Rodríguez, Gabriel Blázquez, Lucía Quesada, Antonio Pérez, Mónica Calero
The thermal behavior of some types of raw and lead-polluted biomasses typical in south Spain was studied by non-isothermal thermogravimetry. Experiments were carried out in nitrogen atmosphere at three heating rates (5, 10 and 20°C/min). The results of thermogravimetric tests carried out proved that the presence of lead did not change the main degradation pathways of selected biomass (almond shell (AS) and olive pomace (OP)). However, from a point of view of mass loss, lead-polluted samples showed higher decomposition temperatures and decomposition at higher rate...
December 2017: Waste Management
DanYang Ying, Mya Myintzu Hlaing, Julie Lerisson, Keith Pitts, Lijiang Cheng, Luz Sanguansri, Mary Ann Augustin
Olive pomace, a waste stream from olive oil processing, was fractionated by centrifugation to obtain a supernatant and a flesh-enriched fraction, and freeze dried to obtain a powder. The dried supernatant contained 5.8% moisture, 4.8% protein, 3.5% fat, 3.5% ash, 82.4% carbohydrate (including 17.2% dietary fiber) and polyphenols (2970mg gallic acid equivalents (GAE)/100g). The dried flesh-enriched fraction, contained 5.9% moisture, 13.4% protein, 14.2% fat, 3.5% ash, 63.1% carbohydrate (including 42.7% dietary fiber) and polyphenols (1960mg GAE/100g)...
October 2017: Food Research International
F Castellani, A Vitali, N Bernardi, E Marone, F Palazzo, L Grotta, G Martino
This study aimed to evaluate the effect of dietary integration of dried olive pomace (DOP), a by-product of olive oil separation, on nutritional and aromatic properties of milk and cheese. Twenty dairy cows were divided into 2 groups that were balanced for milk yield, parity, and days in milk. The control group was fed a conventional diet (20 kg of dry matter/head per day), whereas the experimental group (EG) received the conventional diet supplemented with DOP as 10% of dry matter. During the trial, milk yield was recorded and the samples of milk, cheese, total mixed rations, and DOP were collected and analyzed to determine the chemical-nutritional composition and aromatic profile...
November 2017: Journal of Dairy Science
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