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You searched for: Publication year rev 7981-2019 Remove constraint Publication year rev: 7981-2019 Subject term extra-virgin olive oil Remove constraint Subject term: extra-virgin olive oil
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1. A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction

Author:
Teodora Stillitano; Giacomo Falcone; Anna Irene De Luca; Antonio Piga; Paola Conte; Alfio Strano; Giovanni Gulisano
Source:
Foods 2019 v.8 no.6 pp. -
ISSN:
2304-8158
Subject:
centrifugation; economic impact; environmental impact; extra-virgin olive oil; heat; life cycle assessment; life cycle costing; market prices; milling; olives; profitability
Abstract:
... Advances in the adoption of technological innovations represent a great driver to improve the competitiveness of the Italian extra virgin olive oil (EVOO) industry. This work assesses the efficiency of an innovative extraction plant (with low oxidative impact, heating of paste before malaxation and a special decanter that avoids the final vertical centrifugation) in terms of oil yield and quality, ...
DOI:
10.3390/foods8060209
PubMed:
31200556
PubMed Central:
PMC6616895

2. A Social Analysis of the Olive Oil Sector: The Role of Family Business

Author:
Idiano D’Adamo; Pasquale Marcello Falcone; Massimo Gastaldi; Piergiuseppe Morone
Source:
Resources 2019 v.8 no.3 pp. -
ISSN:
2079-9276
Subject:
Mediterranean diet; business enterprises; byproducts; circular economy; extra-virgin olive oil; issues and policy; markets; olive oil mills; olives; Italy; Spain
Abstract:
... Extra-virgin olive oil (EVOO) is one of the most popular products in Mediterranean diet. Spain produces about 52% of olive oil with the presence of larger firms; Italy follows with a share of 9% and a production structure characterized instead by small family businesses. A social analysis, based on a multiple-questionnaire, has analyzed the perspectives of 500 consumers conferring their olives to ...
DOI:
10.3390/resources8030151

3. Adherence to the Mediterranean Diet, Dietary Patterns and Body Composition in Women with Polycystic Ovary Syndrome (PCOS)

Author:
Luigi Barrea; Angela Arnone; Giuseppe Annunziata; Giovanna Muscogiuri; Daniela Laudisio; Ciro Salzano; Gabriella Pugliese; Annamaria Colao; Silvia Savastano
Source:
Nutrients 2019 v.11 no.10 pp. -
ISSN:
2072-6643
Subject:
C-reactive protein; Mediterranean diet; animal ovaries; anovulation; bioelectrical impedance; body mass index; confidence interval; cross-sectional studies; energy intake; extra-virgin olive oil; fasting; females; fish; food intake; food records; glucose; hyperandrogenism; inflammation; insulin; insulin resistance; lean body mass; legumes; monounsaturated fatty acids; nutrients; nutrition assessment; nutrition risk assessment; nuts; obesity; omega-3 fatty acids; omega-6 fatty acids; pathogenesis; patients; polycystic ovary syndrome; polyunsaturated fatty acids; saturated fatty acids; seafoods; testosterone; therapeutics; women
Abstract:
... Polycystic ovary syndrome (PCOS) is the most common female endocrine disorder and is characterized by chronic anovulation, hyperandrogenism, and polycystic ovaries. Obesity, low-grade chronic inflammatory status, and insulin-resistance (IR) often coexist in PCOS. The Mediterranean diet (MD) is an anti-inflammatory dietary pattern, which is rich in complex carbohydrates and fiber, and high in monou ...
DOI:
10.3390/nu11102278
PubMed:
31547562
PubMed Central:
PMC6836220

4. An empirical framework to study food labelling fraud: an application to the Italian extra‐virgin olive oil market

Author:
Francesco Bimbo; Alessandro Bonanno; Rosaria Viscecchia
Source:
Australian journal of agricultural and resource economics 2019 v.63 no.4 pp. 701-725
ISSN:
1364-985X
Subject:
economic impact; extra-virgin olive oil; food fraud; food labeling; markets; models; probability; sales
Abstract:
... The mislabelling of agricultural and food products is one of the most common types of food fraud. Despite the frequency with which labelling fraud occurs, there is no empirical framework to study its welfare implications, the probability that it may occur, and the measures that can limit its occurrence. We present an empirical framework to study the economic consequences of food labelling fraud in ...
DOI:
10.1111/1467-8489.12318

5. Assessing consumer preferences for organic vs eco-labelled olive oils

Author:
Giacomo Giannoccaro; Domenico Carlucci; Ruggiero Sardaro; Luigi Roselli; Bernardo C. De Gennaro
Source:
Organic agriculture 2019 v.9 no.4 pp. 483-494
ISSN:
1879-4238
Subject:
Internet; consumer preferences; consumer surveys; ecolabeling; extra-virgin olive oil; logit analysis; market analysis; mountains; organic production; prices; trees; willingness to pay; Italy
Abstract:
... In this study, a choice experiment was performed to investigate consumer preferences and willingness to pay for a set of eco-labels on extra-virgin olive oil. Specifically, we tested three types of eco-labels indicating that the olive oil was (i) obtained from ancient trees, (ii) produced in mountainous areas, and (iii) obtained with sustainable water use. These three different eco-labels were ana ...
DOI:
10.1007/s13165-019-00245-7

6. Authentication of the geographical origin of extra-virgin olive oil of the Arbequina cultivar by chromatographic fingerprinting and chemometrics

Author:
Dainis N. Vera; Ana M. Jiménez-Carvelo; Luis Cuadros-Rodríguez; Itziar Ruisánchez; M. Pilar Callao
Source:
Talanta 2019 v.203 pp. 194-202
ISSN:
0039-9140
Subject:
aerosols; chemometrics; cultivars; data collection; extra-virgin olive oil; flame ionization; liquid chromatography; models; multivariate analysis; protected designation of origin; provenance; temperature; Spain
Abstract:
... This paper proposes to use chromatographic fingerprints coupled to multivariate techniques to authenticate the geographical origin of extra-virgin olive oils (EVOO) of the Arbequina botanical variety. This methodology uses the whole or part of the chromatogram as input data for the classification models but does not identify or quantify the chemicals constituents.Arbequina monovarietal EVOOs from ...
DOI:
10.1016/j.talanta.2019.05.064

7. Biologically friendly room temperature ionic liquids and nanomaterials for the development of innovative enzymatic biosensors: Part II

Author:
Daniele Zappi; Serena Gabriele; Lorenzo Gontrani; Danilo Dini; Claudia Sadun; Federico Marini; Marta Letizia Antonelli
Source:
Talanta 2019 v.194 pp. 26-31
ISSN:
0039-9140
Subject:
alcohol dehydrogenase; ambient temperature; biosensors; carbon; carbon nanotubes; carboxylic ester hydrolases; electrical conductivity; electrochemistry; electrodes; electron transfer; ethanol; extra-virgin olive oil; ionic liquids; nanoparticles; portable equipment; screening; titanium dioxide
Abstract:
... A newly modified electrode based on glassy carbon (GC) has been prepared and characterized electrochemically for application in electroanalytical chemistry. In particular, a GC screen-printed electrode (SPE) has been modified with nanostructures, namely multi-walled carbon nanotubes (MWCNTs), and TiO2 nanoparticles, and combined with a new generation of eco-friendly room-temperature ionic liquids ...
DOI:
10.1016/j.talanta.2018.10.001

8. Bone Protective Effect of Extra-Virgin Olive Oil Phenolic Compounds by Modulating Osteoblast Gene Expression

Author:
Lucía Melguizo-Rodríguez; Francisco Javier Manzano-Moreno; Rebeca Illescas-Montes; Javier Ramos-Torrecillas; Elvira de Luna-Bertos; Concepción Ruiz; Olga García-Martínez
Source:
Nutrients 2019 v.11 no.8 pp. -
ISSN:
2072-6643
Subject:
alkaline phosphatase; antigens; apigenin; bone morphogenetic proteins; caffeic acid; collagen; extra-virgin olive oil; ferulic acid; gene expression; luteolin; neoplasms; neurodegenerative diseases; osteoblasts; osteocalcin; osteoporosis; physiology; polyphenols; protective effect; quantitative polymerase chain reaction; transcription factors; transforming growth factor beta 1; transforming growth factor beta receptors
Abstract:
... The phenolic compounds of extra-virgin olive oil can act at various levels to protect individuals against cardiovascular and neurodegenerative diseases, cancer, and osteoporosis, among others. Polyphenols in extra-virgin olive oil can stimulate the proliferation of osteoblasts, modify their antigen profile, and promote alkaline phosphatase synthesis. The objective of this work was to determine the ...
DOI:
10.3390/nu11081722
PubMed:
31349732
PubMed Central:
PMC6722737

9. Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers

Author:
Maria Angela Perito; Giampiero Sacchetti; Carla Daniela Di Mattia; Emilio Chiodo; Paola Pittia; I.Sam Saguy; Eli Cohen
Source:
Journal of food products marketing 2019 v.25 no.4 pp. 462-477
ISSN:
1540-4102
Subject:
Internet; consumer preferences; extra-virgin olive oil; foods; purchasing; questionnaires; surveys
Abstract:
... Over the last few years, the origin of the local product has played a central role in consumer choices. This study explores what Italian consumers want and look for when purchasing olive oil by combining a web-based survey and a perceived analysis technique. In particular, preferences for different olive oil attributes as well as the psychographic traits of respondents were revealed through a web- ...
DOI:
10.1080/10454446.2019.1582395

10. Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds

Author:
Alfonso M. Vidal; Sonia Alcalá; Antonia de Torres; Manuel Moya; Francisco Espínola
Source:
Journal of food quality 2019 v.2019 pp. -
ISSN:
0146-9428
Subject:
antioxidant activity; centrifugation; chlorophyll; cleaning; ethanol; extra-virgin olive oil; filtration; phenolic compounds; photosynthesis; volatile compounds
Abstract:
... Centrifugation, storage, and filtration of olive oil were evaluated in an oil mill to determine their effect on the final quality of virgin olive oil. The main functions of these processes are to clarify the olive oil by removing water, solids, and other possible suspended particles. Although some changes were detected in the oil quality parameters after these processes, all the samples were extra ...
DOI:
10.1155/2019/7381761

11. Characterization of turkish extra virgin olive oils according to the their fatty acid profile

Author:
E. Ghanbari Shendi; D. Sivri Ozay; M. Ozkaya
Source:
Harčova nauka ì tehnologìâ 2019 v.13 no.4 pp. -
ISSN:
2409-7004
Subject:
cold; cultivars; extra-virgin olive oil; fatty acid composition; filtration; linoleic acid; oleic acid; olives; palmitic acid; paper; stearic acid; Italy
Abstract:
... In this study, a Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for cold press extra virgin olive oil (EVOO) production at optimum conditions. Local olive varieties “Beylik, Tavşan Yüreği, Uslu and Saurani in Antalya, Manisa, and Hatay provinces of Turkey were investigated in the present study. EVOO was stored before and after paper filtration. Generally, no si ...
DOI:
10.15673/fst.v13i4.1567

12. Chemical and Sensory Characteristics of Extra Virgin Olive Oils Produced in Central Iberian Peninsula Under the Protected Designation of Origin Quality Scheme

Author:
Giuseppe Fregapane; Maria Desamparados Salvador
Source:
European journal of lipid science and technology 2019 v.121 no.3 pp. e1800134
ISSN:
1438-7697
Subject:
European Union; Olea europaea; bitterness; campesterol; erythrodiol; extra-virgin olive oil; farmers; fatty acid composition; phenolic compounds; protected designation of origin; provenance; purchasing; stigmasterol; Iberian Peninsula; Spain
Abstract:
... The chemical and sensory characteristics of the extra virgin olive oils (EVOO) produced in the Spanish regions of Castilla‐La Mancha and Extremadura according to the protected designation of origin (PDO) quality scheme of the European Union are reviewed. This zone is the second in importance in Spain after the southern region of Andalusia. A total PDO olive trees cultivated surface of 694 800 ha, ...
DOI:
10.1002/ejlt.201800134

13. Classification of olive oils according to their cultivars based on second-order data using LC-DAD

Author:
Ana M. Jiménez-Carvelo; Carlos M. Cruz; Alejandro C. Olivieri; Antonio González-Casado; Luis Cuadros-Rodríguez
Source:
Talanta 2019 v.195 pp. 69-76
ISSN:
0039-9140
Subject:
chemometrics; cultivars; data collection; diodes; extra-virgin olive oil; least squares; liquid chromatography; models; principal component analysis
Abstract:
... Second-order data acquired using liquid chromatography coupled to a diode array detector were used to classify extra virgin olive oils samples according to their cultivars. The chromatographic fingerprints from the epoxidised fraction were obtained using normal-phase liquid chromatography. To reduce the data matrices two strategies were employed: (1) multivariate curve resolution-alternating least ...
DOI:
10.1016/j.talanta.2018.11.033

14. Combining analysis of fatty acid composition and δ13C in extra-virgin olive oils as affected by harvest period and cultivar: Possible use in traceability studies

Author:
Silvia Portarena; Luca Leonardi; Andrea Scartazza; Marco Lauteri; Chiara Baldacchini; Daniela Farinelli; Franco Famiani; Marco Ciolfi; Enrico Brugnoli
Source:
Food control 2019 v.105 pp. 151-158
ISSN:
0956-7135
Subject:
carbon; cultivars; data collection; extra-virgin olive oil; fatty acid composition; fatty acids; harvest date; orchards; physiological response; ripening; stable isotopes; traceability
Abstract:
... The variability in carbon isotope composition (δ13C) of the main olive oil fatty acids, together with their relative contents, have been measured in 60 monovarietal olive oils, produced from plants grown in the same orchard and harvested at five ripening stages. The fatty acid content was mainly influenced by the cultivar, without significant changes during ripening. On the contrary, the fatty aci ...
DOI:
10.1016/j.foodcont.2019.05.029

15. Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil

Author:
Basheer M. Iqdiam; Manal O. Abuagela; Sara M. Marshall; Yavuz Yagiz; Renee Goodrich-Schneider; George L. Baker; Bruce A. Welt; Maurice R. Marshall
Source:
Journal of food engineering 2019 v.244 pp. 1-10
ISSN:
0260-8774
Subject:
extra-virgin olive oil; headspace analysis; oxygen
Abstract:
... The objective of this study was to evaluate high power ultrasound (HPU) treatment before malaxation and control of oxygen during malaxation on extraction efficiency and quality of extra virgin olive oil (EVOO). HPU treatment (150 W and 20 kHz, 13.5 kJ kg−1) was followed by controlling headspace oxygen concentrations (2%, 5%, 10%, and 21% (control)) during malaxation. Oil yield and various oxidativ ...
DOI:
10.1016/j.jfoodeng.2018.09.013

16. Comparison survey of EVOO polyphenols and exploration of healthy aging-promoting properties of oleocanthal and oleacein

Author:
Theodora Nikou; Vasiliki Liaki; Panagiotis Stathopoulos; Aimilia D. Sklirou; Eleni N. Tsakiri; Thomas Jakschitz; Günther Bonn; Ioannis P. Trougakos; Maria Halabalaki; Leandros A. Skaltsounis
Source:
Food and chemical toxicology 2019 v.125 pp. 403-412
ISSN:
0278-6915
Subject:
Drosophila; cooking fats and oils; dietary supplements; extra-virgin olive oil; mammals; models; oleocanthal; oxidative stress; polyphenols; provenance; surveys; toxicology
Abstract:
... Olive oil is widely accepted as a superior edible oil. Great attention has been given lately to olive oil polyphenols which are linked to significant health beneficial effects. Towards a survey of Greek olive oil focusing on polyphenols, representative extra virgin olive oils (EVOOs) from the main producing areas of the country and the same harvesting period have been collected and analyzed. Signi ...
DOI:
10.1016/j.fct.2019.01.016

17. Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage

Author:
Thays Helena Borges; Adriana Serna; Luis Carlos López; Luis Lara; Rosa Nieto; Isabel Seiquer
Source:
Antioxidants 2019 v.8 no.7 pp. -
ISSN:
2076-3921
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; bioactive compounds; carotenoids; chemometrics; coenzyme Q10; cultivars; digestion; extra-virgin olive oil; gastrointestinal system; human cell lines; in vitro digestion; in vitro studies; pigments; reactive oxygen species
Abstract:
... The health benefits of extra virgin olive oil (EVOO) are related to its chemical composition and the presence of bioactive compounds with antioxidant properties. The aim of this study was to evaluate antioxidant compounds (pigments, coenzyme Q10 (CoQ10) and phenolic compounds) and antioxidant properties of EVOO from the same region comparing different cultivars (Hojiblanca an ...
DOI:
10.3390/antiox8070217
PubMed:
31373316
PubMed Central:
PMC6681037

18. Corn starch and gelatin-based films added with guabiroba pulp for application in food packaging

Author:
Naiane Miriam Malherbi; Ana Camila Schmitz; Remili Cristiani Grando; Ana Paula Bilck; Fábio Yamashita; Luciano Tormen; Farayde Matta Fakhouri; José Ignacio Velasco; Larissa Canhadas Bertan
Source:
Food packaging and shelf life 2019 v.19 pp. 140-146
ISSN:
2214-2894
Subject:
acidity; antioxidant activity; antioxidants; ascorbic acid; bio-packaging; biodegradability; corn starch; extra-virgin olive oil; food packaging; gelatin; laws and regulations; optical properties; permeability; phenolic compounds; pulp; shelf life; storage time; tensile strength; water vapor
Abstract:
... The guabiroba pulp (GP) has natural antioxidant compounds, such as phenolic compounds and ascorbic acid. The aim of this work was to produce an active biodegradable film based on blends of gelatin (GEL) and corn starch (NCS) and activated with GP, for application as package for extra-virgin olive oil, as a sachet. For that, the effect of blends composition was first evaluated in passive films, and ...
DOI:
10.1016/j.fpsl.2018.12.008

19. Cultivar discrimination, fatty acid profile and carotenoid characterization of monovarietal olive oils by Raman spectroscopy at a single glance

Author:
Silvia Portarena; Chiara Anselmi; Claudia Zadra; Daniela Farinelli; Franco Famiani; Chiara Baldacchini; Enrico Brugnoli
Source:
Food control 2019 v.96 pp. 137-145
ISSN:
0956-7135
Subject:
Olea europaea; Raman spectroscopy; carotenoids; chemometrics; cultivars; discriminant analysis; extra-virgin olive oil; fatty acid composition; gas chromatography; least squares; linoleic acid; models; oleic acid; orchards; palmitic acid; prediction
Abstract:
... Monovarietal extra virgin olive oils (EVOOs) from Olea europea trees grown in the same experimental orchard have been characterized by Raman spectroscopy combined with chemometrics. Linear discriminant analysis of the EVOO Raman spectra correctly classified up to 94.4% of samples, as a function of the cultivar, at four different maturation stages. The sensitivity of Raman spectroscopy to the oil c ...
DOI:
10.1016/j.foodcont.2018.09.011

20. Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

Author:
Luisa Torri; Paolo Bondioli; Liliana Folegatti; Pierangela Rovellini; Maria Piochi; Gabriella Morini
Source:
Food chemistry 2019 v.286 pp. 584-591
ISSN:
0308-8146
Subject:
Perilla; acidity; consumer acceptance; cooked foods; extra-virgin olive oil; fatty acid composition; fatty acids; gastronomy; mixing; nutritive value; oxidative stability; peroxide value; raw meat; seed oils; sterols; vegetable oil; vegetables
Abstract:
... This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory acceptability and food pairing. Blends with high content of ω − 3 and ω − 6 fatty acid ...
DOI:
10.1016/j.foodchem.2019.02.063

21. Development of a new washing machine in olive oil extraction plant: A first application of usability-based approach

Author:
Alessio Cappelli; Chiara Parretti; Enrico Cini; Paolo Citti
Source:
Journal of agricultural engineering 2019 v.50 no.3 pp. -
ISSN:
1974-7071
Subject:
case studies; crop production; engineering; equipment; experts; extra-virgin olive oil; occupational health and safety; olives; processing time; prototypes; washing
Abstract:
... This paper suggests an approach based on usability engineering, used to assess the usability of machines and plants in the agrofood industry, aiming to enhance machines efficacy, efficiency and safety with a development focused on users’ needs. Furthermore, the article examines the validation of the suggested approach through its application in a case study regarding a washing machine for the prod ...
DOI:
10.4081/jae.2019.949

22. Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Author:
Samira El Qarnifa; Abderraouf El Antari; Abdellatif Hafidi
Source:
Journal of food quality 2019 v.2019 pp. -
ISSN:
0146-9428
Subject:
Olea europaea; acidity; bitterness; cultivars; environmental factors; extra-virgin olive oil; fatty acid composition; fruit characteristics; fruits; harvest date; linoleic acid; lipid content; oleic acid; olives; palmitic acid; peroxide value; phenols; polyunsaturated fatty acids; water content; Morocco
Abstract:
... This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at ...
DOI:
10.1155/2019/1854539

23. Effect of bag-in-box packaging material on quality characteristics of extra virgin olive oil stored under household and abuse temperature conditions

Author:
A. Lolis; A.V. Badeka; M.G. Kontominas
Source:
Food packaging and shelf life 2019 v.21 pp. 100368
ISSN:
2214-2894
Subject:
acidity; color; containers; extra-virgin olive oil; food packaging; monitoring; packaging materials; shelf life; steel; storage temperature; storage time; volatile compounds
Abstract:
... The effect of bag-in-box (B) packaging material on quality characteristics of extra virgin olive oil (EVOO) was studied as a function of storage time (0–120 days) and temperature (22 °C and 37 °C). Olive oil packaged in tin-plated steel (S) containers served as control. Olive oil sampling was carried out every 20 days, assessing quality deterioration by monitoring multiple quality parameters: acid ...
DOI:
10.1016/j.fpsl.2019.100368

24. Effects of Moderate Chronic Food Restriction on the Development of Postprandial Dyslipidemia with Ageing

Author:
Alejandro Fernández; Lorena Mazuecos; Cristina Pintado; Blanca Rubio; Virginia López; Alain J. de Solís; María Rodríguez; Antonio Andrés; Nilda Gallardo
Source:
Nutrients 2019 v.11 no.8 pp. -
ISSN:
2072-6643
Subject:
ad libitum feeding; adipose tissue; adiposity; animal models; blood glucose; blood lipids; blood sampling; body weight; caudal vein; energy metabolism; extra-virgin olive oil; genes; glucagon; glucose; hyperglycemia; hypertriglyceridemia; insulin; insulin resistance; laboratory animals; liver; metabolic syndrome; oral administration; rats; risk factors; triacylglycerols
Abstract:
... Ageing is a major risk factor for the development of metabolic disorders linked to dyslipidemia, usually accompanied by increased adiposity. The goal of this work was to investigate whether avoiding an excessive increase in adiposity with ageing, via moderate chronic food restriction (FR), ameliorates postprandial dyslipidemia in a rat model of metabolic syndrome associated with ageing. Accordingl ...
DOI:
10.3390/nu11081865
PubMed:
31405194
PubMed Central:
PMC6723802

25. Evaluating the reliability of specific and global methods to assess the phenolic content of virgin olive oil: Do they drive to equivalent results?

Author:
Lucía Olmo-García; Carmen Fernández-Fernández; Ana Hidalgo; Pedro Vílchez; Alberto Fernández-Gutiérrez; Rosa Marchal; Alegría Carrasco-Pancorbo
Source:
Journal of chromatography 2019 v.1585 pp. 56-69
ISSN:
0021-9673
Subject:
acid hydrolysis; caffeic acid; colorimetry; extra-virgin olive oil; high performance liquid chromatography; mass spectrometry; oleuropein
Abstract:
... Despite the huge number of different published methodologies, there is an open debate regarding which one is the most convenient analytical strategy for the determination of phenolic compounds from virgin olive oils. Diverse technical issues together with the disparity of criteria regarding results expression cause a lot of confusion. Herewith, a systematic comparison between specific (a powerful ...
DOI:
10.1016/j.chroma.2018.11.031

26. Evaluation of olive oils from the Mediterranean region by UV–Vis spectroscopy and Independent Component Analysis

Author:
Francieli C.G.B.S. Alves; Aline Coqueiro; Paulo H. Março; Patrícia Valderrama
Source:
Food chemistry 2019 v.273 pp. 124-129
ISSN:
0308-8146
Subject:
carotenoids; chlorophyll; extra-virgin olive oil; foods; independent component analysis; oxidation; polyphenols; ultraviolet-visible spectroscopy; Mediterranean region
Abstract:
... Extra-virgin olive oil (EVOO) from Mediterranean were analyzed by Ultraviolet–Visible (UV–Vis) spectroscopy and Independent Component Analysis (ICA). The use of ICA resolution provided information over dienes (primary oxidation compound), polyphenolic compounds, tocopherol, carotenoids and chlorophylls when EVOO was evaluated by UV–Vis spectroscopy. Based on these data, ICA could be used to determ ...
DOI:
10.1016/j.foodchem.2018.01.126

27. Extra Virgin Olive Oil Minor Compounds Modulate Mitogenic Action of Oleic Acid on Colon Cancer Cell Line

Author:
Carolina E. Storniolo; Natalia Martínez-Hovelman; Miriam Martínez-Huélamo; Rosa M. Lamuela-Raventos; Juan J. Moreno
Source:
Journal of agricultural and food chemistry 2019 v.67 no.41 pp. 11420-11427
ISSN:
1520-5118
Subject:
DNA replication; antagonists; apoptosis; arachidonic acid; cell cycle checkpoints; cell growth; cell viability; colorectal neoplasms; elaidic acid; enzyme inhibitors; epithelial cells; extra-virgin olive oil; growth factors; human cell lines; hydrolysis; intestinal mucosa; lignans; neoplasm cells; oleic acid; oleuropein; protective effect; seed oils; squalene; triterpenoids
Abstract:
... Experimental and clinical findings suggest that olive oil has a protective effect, whereas oleic acid consumption induces colorectal cancer (CRC). Considering this apparent contradiction and that olive oil is a complex mix of fatty acids, mainly oleic acid and minor compounds such as phenolic compounds, lignans, hydrocarbons, and triterpenes, we study its effects on intestinal epithelial cell grow ...
DOI:
10.1021/acs.jafc.9b04816

28. Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process

Author:
Simona Guerrini; Eleonora Mari; Damiano Barbato; Lisa Granchi
Source:
Foods 2019 v.8 no.10 pp. -
ISSN:
2304-8158
Subject:
enzyme activity; extra-virgin olive oil; gas chromatography-mass spectrometry; harvest date; headspace analysis; sensory properties; solid phase microextraction; volatile compounds; yeasts; Italy
Abstract:
... In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demonstrated. Therefore, in this work, at first, the yeasts occurring during different extractive processes carried out in a Tuscany oil mill, at the beginning, in the middle, and the end of the harvesting in the same crop season, were quantified. Then, possible effects on q ...
DOI:
10.3390/foods8100457
PubMed:
31591320
PubMed Central:
PMC6835964

29. Extra-Virgin Olive Oil Modifies the Changes Induced in Non-Nervous Organs and Tissues by Experimental Autoimmune Encephalomyelitis Models

Author:
Cristina Conde; Begoña M. Escribano; Evelio Luque; Montserrat Feijóo; Javier Caballero-Villarraso; Manuel E. Valdelvira; Juan J. Ochoa-Sepúlveda; Rafael Lillo; Elier Paz; Abel Santamaría; Eduardo Agüera; Isaac Túnez
Source:
Nutrients 2019 v.11 no.10 pp. -
ISSN:
2072-6643
Subject:
Gram-negative bacteria; encephalitis; extra-virgin olive oil; glutathione; heart; in vitro culture; intestinal microorganisms; intestines; kidneys; lipopolysaccharides; liver; males; neuroprotective effect; oleic acid; oxidative stress; rats; reactive oxygen species; sclerosis; tissues
Abstract:
... This study reveals the existence of oxidative stress (reactive oxygen species (ROS)) in non-nervous organs and tissues in multiple sclerosis (MS) by means of a model of experimental autoimmune encephalomyelitis (EAE) in rats. This model reproduces a similar situation to MS, as well as its relationship with intestinal microbiota starting from the changes in bacterial lipopolysaccharide levels (LPS) ...
DOI:
10.3390/nu11102448
PubMed:
31615022
PubMed Central:
PMC6848921

30. Hammer Mill Sieve Design Impacts Olive Oil Minor Component Composition

Author:
Juan J. Polari; Selina C. Wang
Source:
European journal of lipid science and technology 2019 v.121 no.10 pp. e1900168
ISSN:
1438-7697
Subject:
chlorophyll; crushing; extra-virgin olive oil; free fatty acids; fruits; olives; peroxide value; phenols; volatile compounds
Abstract:
... Crushing of the olive fruit is the first operation for olive oil extraction. The hammer mill is one of the most popular devices used in modern facilities due to its easy maintenance and high product output. The effect of hammer mill rotor speed and sieve design, including screen size and screen open area on extraction yield, overall quality and minor component composition, is evaluated at the labo ...
DOI:
10.1002/ejlt.201900168

31. Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.

Author:
Annalisa Romani; Francesca Ieri; Silvia Urciuoli; Annalisa Noce; Giulia Marrone; Chiara Nediani; Roberta Bernini
Source:
Nutrients 2019 v.11 no.8 pp. -
ISSN:
2072-6643
Subject:
Mediterranean diet; Olea europaea; bioactive compounds; byproducts; cardioprotective effect; circular economy; coronary disease; dietary supplements; extra-virgin olive oil; fatty acids; fruits; health effects assessments; human health; leaves; lignans; neoplasms; oleocanthal; oleuropein; patients; phytosterols; polyphenols; prospective studies; squalene; sustainable technology; tocopherols; vegetables
Abstract:
... Olea europaea L. fruit is a peculiar vegetal matrix containing high levels of fatty acids (98–99% of the total weight of extra-virgin olive oil, EVOO) and low quantities (1–2%) of phenolics, phytosterols, tocopherols, and squalene. Among these minor components, phenolics are relevant molecules for human health. This review is focused on their beneficial activity, in particular of hydroxytyrosol (H ...
DOI:
10.3390/nu11081776
PubMed:
31374907
PubMed Central:
PMC6724211

32. Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

Author:
Mohsen Gavahian; Amin Mousavi Khaneghah; José M. Lorenzo; Paulo E.S. Munekata; Izaskun Garcia-Mantrana; María Carmen Collado; Antonio J. Meléndez-Martínez; Francisco J. Barba
Source:
Trends in food science & technology 2019 v.88 pp. 220-227
ISSN:
0924-2244
Subject:
antioxidant activity; beneficial microorganisms; beta-carotene; bioactive compounds; bioavailability; cardiovascular diseases; cooking fats and oils; extra-virgin olive oil; fatty acid composition; food pathogens; health promotion; human health; intestinal microorganisms; lutein; neoplasms; noninsulin-dependent diabetes mellitus; oleic acid; oleocanthal; oleuropein; polyphenols; tocopherols
Abstract:
... There is an increasing trend in the consumption of olive oil, especially extra virgin olive oil, due to its health benefits. These health benefits are mainly correlated to health-promoting components of olive oil such as polyphenols, tocopherols, and carotenoids, positive effects of olive oil on the inhibition of foodborne pathogens, stimulation of the growth of beneficial microorganisms, and its ...
DOI:
10.1016/j.tifs.2019.03.008

33. Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro

Author:
Marta Gallardo-Fernández; Ruth Hornedo-Ortega; Isabel M. Alonso-Bellido; José A. Rodríguez-Gómez; Ana M. Troncoso; M. Carmen García-Parrilla; José L. Venero; Ana M. Espinosa-Oliva; Rocío M. de Pablos
Source:
Antioxidants 2019 v.9 no.1 pp. -
ISSN:
2076-3921
Subject:
Mediterranean diet; NADP (coenzyme); anti-inflammatory activity; cognitive disorders; eating habits; extra-virgin olive oil; fish; inflammasomes; inflammation; lipopolysaccharides; mitogen-activated protein kinase; neuroglia; oxidoreductases; polyphenols; red wines; transcription factor NF-kappa B
Abstract:
... Neuroinflammation is a common feature shared by neurodegenerative disorders, such as Parkinson’s disease (PD), and seems to play a key role in their development and progression. Microglia cells, the principal orchestrators of neuroinflammation, can be polarized in different phenotypes, which means they are able to have anti-inflammatory, pro-inflammatory, or neurodegenerative effects. Increa ...
DOI:
10.3390/antiox9010036

34. Hydroxytyrosol, the Major Phenolic Compound of Olive Oil, as an Acute Therapeutic Strategy after Ischemic Stroke

Author:
Jesús Calahorra; Justin Shenk; Vera H. Wielenga; Vivienne Verweij; Bram Geenen; Pieter J. Dederen; M. Ángeles Peinado; Eva Siles; Maximilian Wiesmann; Amanda J. Kiliaan
Source:
Nutrients 2019 v.11 no.10 pp. -
ISSN:
2072-6643
Subject:
Mediterranean diet; adults; blood flow; brain; cognition; extra-virgin olive oil; infarction; ionization; magnetic resonance imaging; memory; mice; neurogenesis; stroke; therapeutics
Abstract:
... Stroke is one of the leading causes of adult disability worldwide. After ischemic stroke, damaged tissue surrounding the irreversibly damaged core of the infarct, the penumbra, is still salvageable and is therefore a target for acute therapeutic strategies. The Mediterranean diet (MD) has been shown to lower stroke risk. MD is characterized by increased intake of extra-virgin olive oil, of which h ...
DOI:
10.3390/nu11102430
PubMed:
31614692
PubMed Central:
PMC6836045

35. Improving the prediction of the fatty acid profile of olive oils by considering statistically relevant harvests and agro‐climatic variables

Author:
M Isabel Sánchez‐Rodríguez; José M Caridad; Elena Sánchez‐López; Alberto Marinas; Francisco J Urbano
Source:
Journal of the science of food and agriculture 2019 v.99 no.7 pp. 3417-3425
ISSN:
0022-5142
Subject:
Raman spectroscopy; chemometrics; cost effectiveness; evapotranspiration; extra-virgin olive oil; fatty acid composition; fatty acids; humidity; olives; prediction; principal component analysis; regression analysis; statistical models; temperature; trade; wind speed
Abstract:
... BACKGROUND: Fatty acids are the major components in extra virgin olive oil, and they are considered as a quality parameter to its authentication. As fraudulent practices are the most important problem in this sector, fast, reliable and cost‐effective techniques, such as Raman spectroscopy, have been successfully applied, in combination with chemometrics, to determine the fatty acid profile of oils ...
DOI:
10.1002/jsfa.9559

36. Modulation of LPS-induced nitric oxide production in intestinal cells by hydroxytyrosol and tyrosol metabolites: Insight into the mechanism of action

Author:
Gabriele Serreli; Maria Paola Melis; Giulia Corona; Monica Deiana
Source:
Food and chemical toxicology 2019 v.125 pp. 520-527
ISSN:
0278-6915
Subject:
chronic exposure; colon; enterocytes; extra-virgin olive oil; humans; inducible nitric oxide synthase; inflammation; lipopolysaccharides; mechanism of action; metabolites; mitogen-activated protein kinase; neoplasm cells; nitric oxide; phenols; phosphorylation; sulfates; toxicity; toxicology
Abstract:
... At intestinal level, after acute or chronic exposure to iNOS-derived NO, a toxic mechanism of action leads to inflammation and degenerative diseases. The aim of this study was to investigate the effect of glucuronide and sulfate metabolites of the extra virgin olive oil phenols tyrosol (Tyr) and hydroxytyrosol (HT), in comparison with their parent compounds, on the release of NO following exposure ...
DOI:
10.1016/j.fct.2019.01.039

37. Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Author:
Lorenzo Cecchi; Carlotta Breschi; Marzia Migliorini; Valentina Canuti; Giovanna Fia; Nadia Mulinacci; Bruno Zanoni
Source:
European journal of lipid science and technology 2019 v.121 no.4 pp. e1800449
ISSN:
1438-7697
Subject:
air; cultivars; enzymes; extra-virgin olive oil; freeze drying; fruits; harvesting; lignans; markets; milling; olives; pastes; phenols; temperature; water content
Abstract:
... The effect of olive paste moisture on both oil extraction yield and phenolic content and profile from extractable olive oil is studied at the lab‐scale by stressing physical and biochemical phenomena through gradual dilution of freeze‐dried olive paste at a wide range of moisture levels. Olive fruits of Frantoio and Leccio del Corno cultivars are freeze‐dried immediately after harvesting and then ...
DOI:
10.1002/ejlt.201800449

38. New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions

Author:
Lorenzo Cecchi; Marzia Migliorini; Elisa Giambanelli; Adolfo Rossetti; Anna Cane; Nadia Mulinacci
Source:
Journal of agricultural and food chemistry 2019 v.67 no.47 pp. 13150-13163
ISSN:
1520-5118
Subject:
extra-virgin olive oil; fatty acid composition; gas chromatography-mass spectrometry; genetic markers; headspace analysis; hexanoic acid; monounsaturated fatty acids; octane; oxygen; polyunsaturated fatty acids; propionic acid; rancidity; solid phase microextraction; storage conditions; volatile compounds
Abstract:
... Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid composition (monounsaturated fatty acid/polyunsaturated fatty acid ratio) stored in several nonaccelerated oxidative conditions was studied by a validated headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) method. The role of C8 volatile compounds in oxidative pro ...
DOI:
10.1021/acs.jafc.9b05809

39. Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil

Author:
Asghar Amanpour; Jeroen Vandamme; Suleyman Polat; Hasim Kelebek; Jim Van Durme; Serkan Selli
Source:
Innovative food science & emerging technologies 2019 v.54 pp. 123-131
ISSN:
1466-8564
Subject:
antioxidant activity; argon (noble gases); electric potential difference; enzyme activity; extra-virgin olive oil; lipoxygenases; nonthermal processing; odor compounds; odors; oxygen; peroxide value; peroxides; phenols
Abstract:
... Effects of non-thermal plasma (NTP) technology on the aroma and phenolic compositions and inactivation of lipoxygenase (LOX) enzyme activity of extra virgin olive oil were investigated for the first time. A short non-thermal plasma treatment with pure argon gas (2 standard liters per minute and an average voltage of 7 kV) was applied for 135 s on the olive oil sample. The LOX activity in the NTP t ...
DOI:
10.1016/j.ifset.2019.04.004

40. Novel LDPE-riboflavin composite film with dual function of broad-spectrum light barrier and antimicrobial activity

Author:
Aungkana Orsuwan; Seongyoung Kwon; Nattinee Bumbudsanpharoke; Seonghyuk Ko
Source:
Food control 2019 v.100 pp. 176-182
ISSN:
0956-7135
Subject:
Gram-positive bacteria; antibacterial properties; aromatic compounds; beta-carotene; chlorophyll; composite films; composite materials; extra-virgin olive oil; food packaging; foods; ingredients; packaging films; photolysis; polyethylene; riboflavin; wavelengths
Abstract:
... Novel composite films of low-density polyethylene (LDPE) containing photosensitizing riboflavin (RB) were developed to enhance the broad-spectrum light barrier for the application of light-sensitive food packaging with an additional antimicrobial property. With the conjugated aromatic ring system of RB, the bright yellowish LDPE-RB composite film has excellent performance for absorbing light in th ...
DOI:
10.1016/j.foodcont.2019.01.012

41. Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market

Author:
J.A. Custodio-Mendoza; A.M. Carro; M.A. Lage-Yusty; A. Herrero; I.M. Valente; J.A. Rodrigues; R.A. Lorenzo
Source:
Food chemistry 2019 v.270 pp. 214-222
ISSN:
0308-8146
Subject:
alpha-chlorohydrin; extra-virgin olive oil; fatty acids; food purchasing; manufacturing; margarine; markets; palm oils; protocols; refining
Abstract:
... During the industrial refining process of edible oils and the manufacture of oil-based foodstuff, contaminants such as 3-monochloropropanediol (3-MCPD) fatty acid diesters can be produced. One hundred samples of different edible oils and related fatty food purchased from local Spanish markets were analyzed to evaluate the occurrence of these contaminants. Data of seven 3-MCPD diesters together wit ...
DOI:
10.1016/j.foodchem.2018.07.100

42. Physical activity and Mediterranean diet based on olive tree phenolic compounds from two different geographical areas have protective effects on early osteoarthritis, muscle atrophy and hepatic steatosis

Author:
Marta Anna Szychlinska; Paola Castrogiovanni; Francesca Maria Trovato; Houda Nsir; Mokhtar Zarrouk; Debora Lo Furno; Michelino Di Rosa; Rosa Imbesi; Giuseppe Musumeci
Source:
European journal of nutrition 2019 v.58 no.2 pp. 565-581
ISSN:
1436-6207
Subject:
Mediterranean diet; Olea europaea; animal models; anterior cruciate ligament; blood serum; cartilage; enzyme-linked immunosorbent assay; experimental diets; extra-virgin olive oil; fatty liver; hypertrophy; immunohistochemistry; interleukin-6; leaf extracts; muscles; muscular atrophy; olives; osteoarthritis; pain; phenolic compounds; physical activity; protective effect; proteins; rats; risk factors
Abstract:
... PURPOSE: Osteoarthitis (OA) leads to progressive loss of articular cartilage, pain and joint disability. An acute injury constitutes an important risk factor for early OA, determining an inflammatory process responsible of cartilage degeneration and muscle atrophy, due to the joint pain and immobility. The study aims to assess the effects of conjugation of physical activity and diet enriched by ol ...
DOI:
10.1007/s00394-018-1632-2

43. Polymeric reversed phase and small particle size silica gel solid phase extractions for rapid analysis of sterols and triterpene dialcohols in olive oils by GC-FID

Author:
Andrea Gorassini; Giancarlo Verardo; Renzo Bortolomeazzi
Source:
Food chemistry 2019 v.283 pp. 177-182
ISSN:
0308-8146
Subject:
adulterated products; extra-virgin olive oil; gas chromatography; particle size; rapid methods; saponification; screening; silica gel; solid phase extraction; solvents; sterols; triterpenoids
Abstract:
... The sterols and triterpene dialcohols composition is an important parameter to assess the authenticity of the high value and prone to adulteration extra virgin olive oil. The official methods used to carry out this analysis are time-consuming, labor-intensive and require a high amount of solvents. In this work a simple and time-saving method, based on two solid phase extraction (SPE) steps was dev ...
DOI:
10.1016/j.foodchem.2018.12.120

44. Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal

Author:
Nuno Martins; Nicasio T. Jiménez-Morillo; Flávia Freitas; Raquel Garcia; Marco Gomes da Silva; Maria João Cabrita
Source:
Talanta 2019 pp. -
ISSN:
0039-9140
Subject:
acids; alcohols; aldehydes; discriminant analysis; esters; extra-virgin olive oil; gas chromatography-mass spectrometry; headspace analysis; ketones; solid phase microextraction; terpenoids; volatile compounds; Portugal
Abstract:
... This paper aims to study the volatile composition of monovarietal extra-virgin olive oils from different varieties from Alentejo region (Portugal). Volatile profile of 82 olive oils was performed by head-space solid phase micro-extraction hyphenated with gas chromatography/mass spectrometry (HS-SPME-GC/MS). A total of 107 volatile compounds, belonging to several class of compounds, like aldehydes, ...
DOI:
10.1016/j.talanta.2019.120276

45. Simple and rapid method to analyse squalene in olive oils and extra virgin olive oils

Author:
Deborah Pacetti; Serena Scortichini; Maria Chiara Boarelli; Dennis Fiorini
Source:
Food control 2019 v.102 pp. 240-244
ISSN:
0956-7135
Subject:
detection limit; extra-virgin olive oil; flame ionization; rapid methods; squalene; vegetables
Abstract:
... Olive oil is one of the main vegetable sources of squalene, substance with several interesting properties and applications. This work aims to present and validate a rapid method to quantify squalene in olive oil by gas chromatography (GC) coupled with flame ionization detector and to apply the method to extra virgin olive oils (EVOOs) and olive oils (OOs) from large scale distribution retail, and ...
DOI:
10.1016/j.foodcont.2019.03.005

46. Study of the nonlinear optical response and thermal stability of edible oils using the Z-scan technique

Author:
O.D. Marbello; SoniaV. D; F.J. Racedo
Source:
Talanta 2019 pp. -
ISSN:
0039-9140
Subject:
absorbance; avocado oil; cooking fats and oils; extra-virgin olive oil; food industry; heat; linseed oil; nutritive value; organic compounds; oxidative stability; photonics; refractive index; sesame oil; thermal stability; thermal stress; transmittance; vegetable oil; vegetables
Abstract:
... Organic compounds and vegetable origin oils are subject to scratiny in the photonics and nonlinear optics area, due to their high non-linear response: a characteristic linked to the molecular nature of these compounds and their own chemical bond. In the food industry, quick and non-invasive studies are needed to evaluate the nutritional quality of edible products. The nonlinear optical response of ...
DOI:
10.1016/j.talanta.2019.120226

47. The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis

Author:
Elena S. George; Skye Marshall; Hannah L Mayr; Gina L. Trakman; Oana A. Tatucu-Babet; Annie-Claude M. Lassemillante; Andrea Bramley; Anjana J. Reddy; Adrienne Forsyth; Audrey C. Tierney; Colleen J. Thomas; Catherine Itsiopoulos; Wolfgang Marx
Source:
Critical reviews in food science and nutrition 2019 v.59 no.17 pp. 2772-2795
ISSN:
1549-7852
Subject:
blood pressure; cardioprotective effect; cardiovascular diseases; databases; extra-virgin olive oil; guidelines; high density lipoprotein cholesterol; inflammation; low density lipoprotein; malondialdehyde; meta-analysis; oxidation; oxidative stress; polyphenols; randomized clinical trials; risk factors; systematic review
Abstract:
... The polyphenol fraction of extra-virgin olive oil may be partly responsible for its cardioprotective effects. The aim of this systematic review and meta-analysis was to evaluate the effect of high versus low polyphenol olive oil on cardiovascular disease (CVD) risk factors in clinical trials. In accordance with PRISMA guidelines, CINAHL, PubMed, Embase and Cochrane databases were systematically se ...
DOI:
10.1080/10408398.2018.1470491

48. The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition

Author:
M. Figueiredo-González; P. Reboredo-Rodríguez; C. González-Barreiro; A. Carrasco-Pancorbo; B. Cancho-Grande; J. Simal-Gándara
Source:
Food research international 2019 v.116 pp. 447-454
ISSN:
0963-9969
Subject:
acarbose; alpha-amylase; alpha-glucosidase; diabetes mellitus; enzyme inhibition; extra-virgin olive oil; flavonoids; inhibitory concentration 50; isomers; oleocanthal; oleuropein; phenolic acids; polyphenols; Spain
Abstract:
... ‘Brava’ and ‘Mansa de Figueiredo’ extra-virgin olive oils (EVOOs) are two varieties identified from north-western Spain. A systematic phenolic characterization of the studied oils was undertaken by LC-ESI-IT-MS. In addition, the role of dietary polyphenols from these EVOOs has been evaluated against the inhibition of key enzymes (α-glucosidase and α-amylase) in the management of diabetes mellitus ...
DOI:
10.1016/j.foodres.2018.08.060

49. Toward the valorization of olive (Olea europaea var. europaea L.) biodiversity: horticultural performance of seven Sicilian cultivars in a hedgerow planting system

Author:
Giulia Marino; Laura Macaluso; Filipa Grilo; Francesco Paolo Marra; Tiziano Caruso
Source:
Scientia horticulturae 2019 v.256 pp. 108583
ISSN:
0304-4238
Subject:
Olea europaea; biodiversity; canopy; climate change; cultivars; dietary supplements; equipment; extra-virgin olive oil; fruits; germplasm; horticulture; lipid content; mechanization; oleic acid; olives; orchards; phenol; plant density; planting density; seedlings; surveys; trees; vigor; world markets
Abstract:
... An intense survey of the Sicilian’s olive growing areas for autochthonous germplasm, mainly represented by centennials olive trees (Olea europaea var. europaea L.) apparently older then III centuries, started at the beginning of the 1980s and resulted in the selection of more than 150 cultivars and accessions. This germplasm was propagated in a nursery, by grafting onto seedlings of Olea europaea ...
DOI:
10.1016/j.scienta.2019.108583

50. (−)-Oleocanthal Combined with Lapatinib Treatment Synergized against HER-2 Positive Breast Cancer In Vitro and In Vivo

Author:
Abu Bakar Siddique; Hassan Y. Ebrahim; Mohamed R. Akl; Nehad M. Ayoub; Amira A. Goda; Mohamed M. Mohyeldin; Suresh K. Nagumalli; Wael M. Hananeh; Yong-Yu Liu; Sharon A. Meyer; Khalid A. El Sayed
Source:
Nutrients 2019 v.11 no.2 pp. -
ISSN:
2072-6643
Subject:
Western blotting; antibodies; antineoplastic activity; breast neoplasms; breasts; cell lines; enzyme inhibitors; epidermal growth factor receptors; epithelium; erbB-2 receptor; extra-virgin olive oil; mice; models; neoplasm cells; non-specific protein-tyrosine kinase; non-specific serine/threonine protein kinase; therapeutics; tyrosine
Abstract:
... Dysregulation of epidermal growth factor receptor (EGFR)/human epidermal growth factor-2 (HER2) family is a hallmark of aggressive breast cancer. Small-molecule tyrosine kinase inhibitors are among the most effective cancer targeted treatments. (−)-Oleocanthal (OC) is a naturally occurring phenolic secoiridoid lead from extra-virgin olive oil with documented anti-cancer activities via target ...
DOI:
10.3390/nu11020412
PubMed:
30781364
PubMed Central:
PMC6412724