Olive oil

Muzammil, Saima; Kanwal, Hira; Shahzad, Tanvir; Hussain, Sabir; Nadeem, Habib Ullah; Rasul, Ijaz; Imran, Muhammad Ali; Afzal, Muhammad; Iftikhar, Kainat; Siddique, Muhammad Hussnain

doi:10.1016/b978-0-12-821886-0.00009-9

Cited by 2 publications

(2 citation statements)

References 31 publications

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“…The presence of chlorophyll and carotenoid pigments in olive oil leads to its green and yellow color. Oleuropein and oleocantha are among the phenolic compounds found in olive oil, which lead to their bitter taste (Boskou, 2006; Muzammil et al , 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Studies have shown that some phenolic compounds present in olive oil have antibiotic effects and show strong activities against several types of bacteria responsible for intestinal and respiratory infections. Of course, these studies are limited and at the laboratory level (Muzammil et al , 2021; Cicerale et al , 2012). Vegetable oils, including olive oil, increase the hydration of the skin, so they are used as moisturizers and softeners in cosmetic fields (Stamatas et al , 2008).…”

Section: Introductionmentioning

confidence: 99%

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Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation

Hadipour,

Mahmoudi,

Manoochehri

et al. 2024

NFS

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Purpose Particles are of the controlled release delivery systems. Also, topically applied olive oil has a protective effect against ultraviolet B (UVB) exposure. Due to its sensitivity to oxidation, various studies have investigated the production of olive oil particles. The purpose of this study was to use chitosan and sodium alginate as the vehicle polymers for olive oil. Design/methodology/approach The gelation method used to prepare the sodium alginate miliparticles containing olive oil and particles were coated with chitosan. Morphology and size, zeta potential, infrared spectrum of olive oil miliparticles, encapsulation efficiency and oil release profile were investigated. Among 12 primary fabricated formulations, formulations F5 (olive oil loaded alginate miliparticles) and F11 (olive oil loaded alginate miliparticles + chitosan coat) were selected for further evaluations. Findings The size of the miliparticles was in the range of 1,100–1,600 µm. Particles had a spherical appearance, and chitosan coat made a smoother surface according to the scanning electron microscopy. The zeta potential of miliparticles were −30 mV for F5 and +2.7 mV for F11. Fourier transform infrared analysis showed that there was no interaction between olive oil and other excipients. Encapsulation efficiency showed the highest value of 85% in 1:4 (olive oil:alginate solution) miliparticles in F11. Release study indicated a maximum release of 68.22% for F5 and 60.68% for F11 in 24 h (p-value < 0.016). Therefore, coating with chitosan had a marked effect on slowing the release of olive oil. These results indicated that olive oil in various amounts can be successfully encapsulated into the sodium-alginate capsules cross-linked with glutaraldehyde. Originality/value To the best of the authors’ knowledge, no study has used chitosan and sodium alginate as the vehicle polymers for microencapsulation of olive oil.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation

Hadipour,

Mahmoudi,

Manoochehri

et al. 2024

NFS

View full text Add to dashboard Cite

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Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin

Manai-Djebali,

Trabelsi,

Medfai

et al. 2023

Pol. J. Food Nutr. Sci.

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Comprehending the variability in the chemical composition of olive oil from the same olive variety, based on its geographical origin, is essential. This study investigated the chemical composition of Chétoui olive oils from thirteen mills located in Northern Tunisia's Béja region. The chemical composition of olive oil exhibits substantial regional variability. Free acidity ranged from 0.57% to 0.73%, and peroxide values varied between 7.33 and 14.00 meq O 2 /kg. Total phenolic content varied as well, with values ranging from 906.53 to 1,298.60 caffeic acid eq/kg (oils from Amdoun and Testour II, respectively). Chlorophyll contents ranged from 2.03 to 7.85 mg/kg, and carotenoids from 1.28 to 3.92 mg/kg. Olive oils from Amdoun and Dogga II were the richest in these compounds. In terms of tocopherols, the range extended from 282.88 mg/kg (oil from Tibar) to 416.79 mg/kg (oil from Testour II). DPPH radical scavenging activity of the polar fraction of all olive oils was higher than that of the non-polar fraction. Fatty acid profiles were mostly similar with exception of the oil from Tibar with lower saturated fatty acid content and higher monounsaturated fatty acid content. Substantial differences in polyunsaturated fatty acid content were found. Triacylglycerol compositions differed as well, with the lowest triolein percentage around 13.66% and the highest at approximately 34.98%. In summary, this study reveals significant regional variations in the chemical composition of Chétoui monovarietal olive oil, highlighting the collection region impact on oil quality and nutritional properties.

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Olive oil

Cited by 2 publications

References 31 publications

Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation

Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation

Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin

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