Partitioning of Olive Oil Antioxidants between Oil and Water Phases

Rodis, P.; Karathanos, Vaios Τ.; Mantzavinou, Antonia

doi:10.1021/jf010864j

Cited by 296 publications

(205 citation statements)

References 17 publications

(23 reference statements)

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“…Olive oil contains 2% of the total phenolic content of whole olive fruits, while the remaining 98% is present in olive mill waste (Rodis et al 2002). Olive fruits are considered as a rich source of phenolic compounds with a wide array of biological activities (Obied et al 2005).…”

Section: Universidad Del Bío -Bíomentioning

confidence: 99%

“…To date, three aspects of antioxidant activity have been evaluated in olive cakes; antioxidant potency (Ranalli et al 2003, Shahidi andNaczk 2004), anti-radical activities and radical scavenging activities (Lesage-Meessen et al 2001, Shahidi andNaczk 2004). However, little information has been reported on the recovery of phenolic compounds from olive cake as a potential source of bioactive compounds for the pharmaceutical and nutraceutical industries (Rodis et al 2002).…”

Section: Universidad Del Bío -Bíomentioning

confidence: 99%

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Characterization of phenolic compounds in olive stones of three moroccan varieties

Elbir

Es‐Safi

Amhoud

et al. 2015

Maderas, Cienc. tecnol.

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Phenolic compounds have a fundamental importance in the nutritional and sensorial characteristics of olive. In this study phenolic compounds extracted from olive fruit stones of three Moroccan registered cultivars were analyzed. The obtained results showed that the total amount of phenolic compounds varied according to the olive variety. The stones of the Moroccan Picholine variety were the richest in total phenolic compounds (11,32 mg of gallic acid equivalent (GAE)/g of dry weight (DW)) followed by Haouzia (4,55 mg GAE/g DW) and Menara (3,56 mg GAE/g DW). The qualitative analysis showed that the analyzed extracts were predominated by nuzhenide and its derivatives. Thus nuzhenide was observed among the major compound in the three studied cultivars. Its mono, di and tri 11-methyl oleoside adducts were also detected. Various compounds with the same molecular weight values and corresponding to nuzhenide or its derivatives were detected indicating the presence of various isomers.

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Section: Universidad Del Bío -Bíomentioning

confidence: 99%

Section: Universidad Del Bío -Bíomentioning

confidence: 99%

Characterization of phenolic compounds in olive stones of three moroccan varieties

Elbir

Es‐Safi

Amhoud

et al. 2015

Maderas, Cienc. tecnol.

View full text Add to dashboard Cite

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“…while, although not toxic, the high and repetitive concentration on the surface (disposal sites) can cause serious environmental problems. Studies have shown changes in the physicochemical parameters of soils both within the landfills and the surrounding area [3,4,28]. The long-term olive oil mills waste deposition can lead to future serious degradation of soil and groundwater quality.…”

Section: Discussionmentioning

confidence: 99%

“…potassium and phosphorus), as well as grease. They are also characterized by low resistivity (0.7-5 Ohm-m), acid PH (4.0-5.5), increased Biochemically Oxygen Demand (40-95 g/l) and Chemically Oxygen Demand (50-180 g/l) values and their toxicity is mainly dependent on their high concentration of phenolic compounds [4].…”

Section: Introductionmentioning

confidence: 99%

Detection of olive oil mill waste (OOMW) disposal areas using high resolution GeoEye’s OrbView-3 and Google Earth images

2016

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Abstract:The olive oil industry is considered to be as one of the driving sectors of the agricultural economy of the Mediterranean basin. The extraction of olive oil generates huge quantities of wastes that may have a great impact on land and water environments due to high concentrations in phenolic compounds that could cause ophytotoxicity. This paper aims to examine the potential use of freely distributed satellite images for the detection of olive oil mil waste (OOMW) areas in the island of Crete through the use of two cases studies. In the first case study an archive GeoEye OrbView-3 image was used to detect OOMW areas using the Spectral Angle Mapper detection algorithm and other geometric and topographic parameters. In the second case study, Google Earth images were examined through different classification algorithms at different scales. The overall results demonstrate that remote sensing techniques can be used as an alternative to field observations so as to detect and monitor OOMW areas Furthermore, freely distributed RGB images from digital globes (such as Google Earth) can be sufficiently and effectively used for this purpose.

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“…Olive polyphenols, especially oleuropein and hydroxytyrosol, have been studied with respect to their potential preventive effects, including anticarcinogenic, antiatherogenic, and antimicrobial properties (Ryan et al, 2002 and the temperature (Artajo et al, 2007). According to Rodis et al (2002), the partition coefficient (K p ) is the ratio of concentrations in the oil and water phases at equilibrium. This coefficient was estimated to be as low as 0.0006 for oleuropein to a maximum of Nonetheless, a detailed material balance was not described for the three-phase extraction method.…”

Section: Introductionmentioning

confidence: 99%

Material Balance of Olive Components in Virgin Olive Oil Extraction Processing

Dammak

Neves

Souilem

et al. 2015

FSTR

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Processing of olive fruits using a three-phase extraction system for the production of virgin olive oil was analyzed to clarify the material balance of olive fruit components, i.e., oil, water, carbohydrates, proteins, minerals and polyphenols. The estimated total olive material balance based on mass flow indicated a final oil extraction yield of around 83.3%, with an initial olive fruit mass flow of 500 kg/h. The remaining oil was discharged as a byproduct, mainly in olive cake (8.9%) and olive mill water (7.8%). The material balance of carbohydrates showed that the majority were discharged in olive cake (73.3 kg/h) and olive mill water (27.7 kg/h). The material balance of polyphenols, the most important functional compounds in olives, was determined because of their importance to olive oil chemical stability. Results showed an increase in polyphenols content during malaxation operation (17.6%), which was correlated with several enzymatic reactions directly reflected in the composition of virgin olive oil.Keywords: olive oil, operation, material balance, saccharides, polyphenols, enzymatic activities IntroductionVirgin olive oil (VOO) is the foremost edible oil in the Mediterranean region diet. VOO is produced from the whole olive fruits of Olea europaea, a traditional crop in the Mediterranean region. The fruit is an oval-shaped drupe, consisting essentially of the following three parts: epicarp, mesocarp, and endocarp. The epicarp (skin) and the mesocarp (pulp) account for about 65 _ 83%of the total weight, while the endocarp (stone) may vary from 13% to 30%. The average chemical composition of olive fruit is 50%water, 1.5% protein, 22% oil, 24% carbohydrates, and 1.5% minerals. Olive fruit is also high in polyphenols, in the range of 1% of fresh weight (IOOC, 2002).VOO is produced via industrial extraction, which represents one of the most traditional food processing activities in the Mediterranean region (Vlyssides et al., 2004). The process involves only mechanical operations, which can be sub-divided in two main parts: (1) preparation of a homogeneous paste based on crushing and malaxing operations, and (2) oil extraction. The objective of any oil extraction method is to extract as much oil as possible without altering the quality.The following three types of extraction systems are currently in use: (1) a system of hydraulic presses used to press the olive paste;(2) a continuous three-phase system in which the oil is separated from the mass by centrifugation; and (3) a continuous two-phase system in which centrifugation is used to separate olive oil from a mixture of olive cake and olive mill water in one phase, which is characterized by a pasty consistency and termed two-phase olive cake.Currently, the three-phase extraction system is the most commonly used method for VOO extraction in Tunisia. The flow diagram comprises four main operations: fruit cleaning; preparation of the paste (crushing, malaxation); separation of solid and liquid phases; and finally, the clarification of the collected VOO.Fruit cl...

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Partitioning of Olive Oil Antioxidants between Oil and Water Phases

Cited by 296 publications

References 17 publications

Characterization of phenolic compounds in olive stones of three moroccan varieties

Characterization of phenolic compounds in olive stones of three moroccan varieties

Detection of olive oil mill waste (OOMW) disposal areas using high resolution GeoEye’s OrbView-3 and Google Earth images

Material Balance of Olive Components in Virgin Olive Oil Extraction Processing

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