By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features

Abstract

A growing body of literature is available about the valorization of food by-products to produce functional foods that combine the basic nutritional impact with the improvement of the health status of consumers. In this context, this study had two main objectives: (i) An innovative multistep extraction process for the production of a refined olive oil enriched with phenolic compounds (PE-ROO) extracted from olive pomace, olive leaves, or grape marc was presented and discussed. (ii) The most promising PE-ROOs were selected and utilized in in vitro and in vivo trials in order to determine their effectiveness in the management of high fat diet-induced-metabolic syndrome and oxidative stress in rats. The best results were obtained when olive leaves were used as source of phenols, regardless of the chemical composition of the solvent utilized for the extraction. Furthermore, while ethanol/hexane mixture was confirmed as a good solvent for the extraction of phenols compounds soluble in oil, the mix ROO/ethanol also showed a good extracting power from olive leaves. Besides, the ROO enriched with phenols extracted from olive leaves revealed an interesting beneficial effect to counteract high fat diet-induced-metabolic disorder and oxidative stress in rats, closely followed by ROO enriched by utilizing grape marc.

Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

“…HR mass spectra were acquired in a scan range of m / z 150–1200 ( m / z 770–1200 for the anthocyanin detection) in both ESI positive (useful for the detection of sugars, amino acids, anthocyanins, and glycoalkaloids) and negative ion mode (useful for the detection of organic acids, phenolic acids, and flavonoids), by using ionization parameters as previously reported [ 45 ].…”

How Social Norms Affect Consumer Intention to Purchase Certified Functional Foods: The Mediating Role of Perceived Effectiveness and Attitude

“…Functional foods, exemplified by dietary supplements, fortified foods, designer foods, and healthy foods, are typically enriched with nutrients and vitamins that are beneficial for health [ 3 ]. Thus, functional foods fulfill basic nutritional requirements [ 4 ], enabling the consumption of a balanced and healthy diet and preventing many diseases [ 5 ]. Consumer awareness regarding the health effects of functional foods has stimulated the growth of the functional food market [ 6 ].…”

Jellyfish Polysaccharides for Wound Healing Applications

“…The temperature of autosampler and column oven was maintained at 4 and 35 °C, respectively. HR mass spectra were acquired in both ESI negative and positive ionization modes (scan range m / z 400–800) operating in full (70,000 resolution, 220 ms maximum injection time) and data dependent-MS/MS scan (17,500 resolution, 60 ms maximum injection time) and optimizing ionization parameters as previously reported [ 55 ]. Hydrolyzed and PMP derivatized chitosan, starch, and chondroitin sulphate polysaccharides were analyzed in the same conditions and used as reference standards for the monosaccharide characterization.…”