Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases

The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease.Extra virgin olive oil(EVOO)is the typical sources of fat in the Mediterranean diet which have been shown to have noteworthy nutritional value and positive impact on human health.It is worth noting that EVOO owes its superior nutritional value to its bioactive composition.The main component of EVOO is monounsaturated fatty acids(MUFAs)in the form of oleic acid.Oleic acid accounts for up to 70%-80%of EVOO.Secondly,EVOO contains approximately more than 30 phenolic compounds,of which HT is essential for the protection against cardiovascular diseases.In this review,we focused on the potential mechanisms of oleic acid and polyphenols combat cardiovascular diseases risk in terms of oxidative stress,inflammation,blood pressure,endothelial function and cholesterol.This review might provide a reference for the studies on cardiovascular protective effects of EVOO.

Olive oil ameliorate allergic response in ovalbumin-induced food allergy mouse by promoting intestinal mucosal immunity

The numerous health benefits of olive oil are widely known,however,it also provides anti-allergic properties that have not yet been fully defined.In this study,the anti-allergic activity of olive oil was evaluated by analyzing the clinical symptoms and immune-related factors in BALB/c mice that had ingested600 mg/(kg·day)olive oil for two weeks prior to the evaluation.An allergy model was subsequently constructed for analysis,the results of which showed that the olive oil reduced the scores of allergic symptoms in the mice,and up-regulated the hypothermia and the decline in the immune organ index.Moreover,fewer allergy-related cytokines and reduced intestinal inflammation was discovered in the olive oil-treated group.In addition,analysis of intestinal mucosal immune-related factors revealed that the olive oil promoted the expression of intestinal tight junction proteins(Claudin-1,Occludin,and ZO-1)and IL-22,and helped maintain the integrity of the intestinal epithelial physical barrier.Increased levels of mucin 2 andβ-defensin were also found in the intestinal mucus of the olive oil-treated mice.These findings suggest that the oral administration of olive oil effectively attenuated the ovalbumin-induced allergic immune response in the mice,and had a positive effect on intestinal epithelial mucosal immunity.

Prospects Expectation for Development of Oil Olive Industry Development in China from the Domestic and Foreign Olive Oil Market

Over the past two years, China＇s olive Planting area was a bumper harvest year , extra virgin olive oil production has increased at rate of 30% an annual, the government, enterprises and farmers had should be presented to the satisfaction of all the situation. However, a large number of farmer has listed to be bought of their fresh fruit , it was presented of ＇queuing for salphenomenon, fruit can not be bought and pressed in time, farmer＇s enthusiasm was hurt and olive oil quality was reduced. In this regard, we had a comprehensive investigation and analysis of the current problems, combined with foreign research results, to researched the domestic and foreign olive oil market, has found our country disadvantages of in oil olive industry development and the existence question, and has carried on the forecast to our country oil olive industry development. Indicated that there is a lot of demand for olive oil consumer In China, and vigorously support at all levels of government, key factors restricting the healthy development of the industry had being resolved, speeding up the development of policies, technologies, talents,markets. The development prospect of olive industry is very broad.

Olive oil consumption and non-alcoholic fatty liver disease

The clinical implications of non-alcoholic fatty liver diseases(NAFLD)derive from their potential to progress to fibrosis and cirrhosis.Inappropriate dietary fat intake,excessive intake of soft drinks,insulin resistance and increased oxidative stress results in increased free fatty acid delivery to the liver and increased hepatic triglyceride(TG)accumulation.An olive oil-rich diet decreases accumulation of TGs in the liver,improves postprandial TGs,glucose and glucagonlike peptide-1 responses in insulin-resistant subjects, and upregulates glucose transporter-2 expression in the liver.The principal mechanisms include:decreased nuclear factor-kappaB activation,decreased lowdensity lipoprotein oxidation,and improved insulin resistance by reduced production of inflammatory cytokines(tumor necrosis factor,interleukin-6)and improvement of jun N-terminal kinase-mediated phosphorylation of insulin receptor substrate-1.The beneficial effect of the Mediterranean diet is derived from monounsaturated fatty acids,mainly from olive oil.In this review,we describe the dietary sources of the monounsaturated fatty acids,the composition of olive oil,dietary fats and their relationship to insulin resistance and postprandial lipid and glucose responses in non-alcoholic steatohepatitis,clinical and experimental studies that assess the relationship between olive oil and NAFLD,and the mechanism by which olive oil ameliorates fatty liver,and we discuss future perspectives.

Monitoring the Hydrolysis of Olive Oil Catalyzed by Lipase via Acid Value Detection

Hydrolysis of olive oil catalyzed by Candida lipolytica lipase was investigated. The relative concentration of the components in the product was determined by using high performance liquid chromatography（HPLC）. Furthermore, a novel rapid method to detect the hydrolytic process of olive oil was developed based on the relationship between the acid value and the relative concentration of the different components.

Fenton treatment of olive oil mill wastewater—applicability of the method and parameters effects on the degradation process

The low biodegradability of polyphenolic compounds typically found in olive processing indicated that biological treatment is not always successful in the treatment of olive oil mill wastewater in term of COD removal. In this study the results of investigations on the applicability of Fenton's reagent in the treatment of this effluent were discussed. The efficiency of this method was determined. 86 % of removal COD was obtained using 5 mol H 2O 2 and 0.4 mol Fe 2+ per liter of crude OMW. The main parameters that govern the complex reactive system, i.e., time, pH, [H 2O 2] and [Fe(II)] were studied.

Protective effect of high-oleic acid peanut oil and extra-virgin olive oil in rats with diet-induced metabolic syndrome by regulating branched-chain amino acids metabolism

High-oleic acid peanut oil(HOPO)and extra-virgin olive oil(EVOO)have been reported previously to have an attenuating effect on metabolic syndrome(MS).This study aimed to evaluate the metabolic effect of HOPO and EVOO supplementation in attenuating MS and the role of gut microbiota in regulating the metabolic profile.Sprague-Dawley rats were continuously fed with a normal diet,high-fructose and high-fat(HFHF)diet,HFHF diet containing HOPO,or a HFHF diet containing EVOO for 12 weeks.The metabolomics profiles of feces and serum samples were compared using untargeted metabolomics based on UPLC-Q/TOF-MS.Partial Least Squares Discriminant Analysis(PLS-DA)was used to identify the potential fecal and serum biomarkers from different groups.Correlation between gut microbiota and biomarkers was assessed,and pathway analysis of serum biomarkers was conducted.Differences in metabolic patterns in feces and serum were observed among different groups.There were 8 and 12 potential biomarkers in feces and 15 and 6 potential biomarkers in serum of HOPO group and EVOO group,respectively,suggesting that HOPO and EVOO supplementation mainly altered amino acids,peptides,and their analogs in feces and serum.The branched-chain amino acids(BCAAs)biosynthesis pathway was identified as a major pathway regulated by HOPO or EVOO.This study suggests that HOPO and EVOO supplementation ameliorate diet-induced MS,mainly via modulation of the BCAAs biosynthesis pathway.

Steatosis recovery after treatment with a balanced sunflower or olive oil-based diet: Involvement of perisinusoidal stellate cells

AIM： To analyze the relationship between perisinusoidal stellate cell （PSC） activation and the dietary fat quantity and composition in the treatment of hepatic steatosis. METHODS： Using an experimental rat model of steatosis based on the intake of a hyperlipidic diet （14% fat as olive oil or sunflower oil, HL-O and HL-S, respectively）, we analyzed the liver＇s capability of recovery after the treatment with a normal-lipidic diet （5% fat as olive oil or sunflower oil, NL-O and NL-S, respectively） by immunoo/tochemical and Western blot analysis of glial fibrillary acidic protein （GFAP） expression in PSCs, collagen quantification and serum aminotransferase determination. RESULTS： The fatty infiltration in the steatotic livers decreased after the treatment with both NL diets, indicating liver recovery. This decrease was accompanied with a lower collagen deposition and aminotransferase level as well as changes in the PSC population that increased the GFAP expression. The above-mentioned effects were more pronounced in animals fed on NL-O based diet. CONCLUSION： Treatment with a balanced diet enriched in olive oil contributes to the liver recovery from a steatotic process. The PSC phenotype is a marker of this hepatic-recovery model.

Effects of Olive Oil and Grape Seed Oil on Lipid Profile and Blood Pressure in Patients with Hyperlipidemia: A Randomized Clinical Trial

Background and Aims: Hyperlipidemia is one of clear risk factors of diabetes. Regarding its importance, this study was designed to compare the effects of olive oil and grape seed oil on serum lipids and blood pressure in patients with hyperlipidemia in 2015. Methods and Results: In this clinical trial, 60 patients with hyperlipidemia who met inclusion criteria were recruited. Subjects were randomly assigned 3 groups: 1) consume 20 ml/day refined olive oil;2) consume 20 ml/day grape seed oil;3) the control group received no oil. The study period was six weeks. All participants were under Step I diet. Height and weight measurements were taken by Seca scale. Blood pressure, total cholesterol, high-density lipoprotein, triglyceride and fasting blood sugar were measured at baseline and after 6 weeks by standard methods. Low-density lipoprotein levels were calculated by the Friedewald’s formula. Data were analyzed with ANOVA test in SPSS software version 16.0. Sixty participants (36 female and 24 male) with the average age of 47.5 ± 9 y and the mean body mass index of 31.78 ± 5.41 kg/m2 had completed the study. Olive oil intervention decreased systolic blood pressure significantly compared to grape seed oil group (P = 0.01). Triglyceride was significantly decreased in olive oil and also triglyceride groups (P = 0.02 and 0.004, respectively). Conclusion: Overall, the effects of olive oil and grape seed oil were better than control group. However, we suggest the substitution of dietary lipids with olive oil because of its more beneficial effects. Registration number for clinical trial: IRCT2014070218329N1 registration code in Iran Clinical Trial site.

Sensory Evaluation of Extra Virgin Olive Oil （EVOO） Extended to Include the Quality Factor ＂Harmony＂

Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the ＂Panel Test＂ （PT）, is based on the standards of the International Olive Council （IOC）, as well as on the Regulation （EC） 640/2008 of the European Commission. These regulations lead to the classification of olive oil as ＂extra virgin＂ （EVOO）, ＂virgin＂ （VOO） or ＂lampant＂, which however is not sufficient to clearly discriminate between different quality levels within the grade EVOO. The objective of the study at hand was to develop and validate an objective sensory evaluation method for the quality certification of olive oil within the grade EVOO. A new rating system, including a detailed description and evaluation of the complexity and persistence of flavour, was established. First, a comparison between different profile sheets from various olive oil competitions （Ercole Olivario, Premio Biol, Leone D＇Oro Mario Solinas Award, among others） and the official profile sheet from the IOC/EC for the panel test （PT） took place. In consecutive steps the basic test procedure from the panel test （PT） then was extended with additional sensory descriptors. Two trained olive oil panels （the German Olive Oil Panel （DOP） and the Swiss Olive Oil Panel （SOP）） were further educated to profile various green and ripe aroma components and to evaluate the complexity of the perceived aroma components and their persistency （descriptor： ＂harmony/persistency＂）. This extended methodology was cross-validated over a time period of 3 years between the two panels （DOP/SOP）.

Influence of olive oil and its components on mesenchymal stem cell biology

Extra virgin olive oil is characterized by its high content of unsaturated fatty acid residues in triglycerides,mainly oleic acid,and the presence of bioactive and antioxidant compounds.Its consumption is associated with lower risk of suffering chronic diseases and unwanted processes linked to aging,due to the antioxidant capacity and capability of its components to modulate cellular signaling pathways.Consumption of olive oil can alter the physiology of mesenchymal stem cells(MSCs).This may explain part of the healthy effects of olive oil consumption,such as prevention of unwanted aging processes.To date,there are no specific studies on the action of olive oil on MSCs,but effects of many components of such food on cell viability and differentiation have been evaluated.The objective of this article is to review existing literature on how different compounds of extra virgin olive oil,including residues of fatty acids,vitamins,squalene,triterpenes,pigments and phenols,affect MSC maintenance and differentiation,in order to provide a better understanding of the healthy effects of this food.Interestingly,most studies have shown a positive effect of these compounds on MSCs.The collective findings support the hypothesis that at least part of the beneficial effects of extra virgin olive oil consumption on health may be mediated by its effects on MSCs.

Surfactant-coated Candida rugosa Lipase as Catalyst for Hydrolysis of Olive Oil in Solvent-Free Two-Phase System

The surfactant-coated Candida rugosa lipase was used as catalyst for hydrolysis of olive oil in two-phase system consisting of olive oil and phosphate buffer without organic solvent. For both the coated and native lipases,the optimal buffer/oil volume ratio of 1.0, aqueous pH 6.8 and reaction temperature 30℃ were determined. The maximum activity of the coated lipase was ca 1.3 times than that of the native lipase. The half-life of the coated lipase in olive oil and the native lipase in phosphate buffer was ca 9 h and 12 h, and the final residual activity was 27% and 20% of their initial values, respectively. The final substrate conversion by the coated lipase was ca 20% higher than that of the native lipase.

Effect of virgin olive oil nanoemulsion combined with ajowan(Carum copticum)essential oil on the quality of lamb loins stored under chilled condition

This survey was conducted to evaluate the impact of virgin olive oil nanoemulsion(ONE) combined with ajowan(Carum copticum) essential oil(AEO) on quality of lamb loin under refrigerated condition. The treatments were control, ONE, ONE + 1% AEO, and ONE + 2% AEO. The treatments caused a delay in growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria during chilled storage. The increasing rate of total volatile nitrogen content, lipid and protein oxidation, metmyoglobin formation, and color deterioration was more retarded in treatment groups. The treatments including ONE + 1% AEO and ONE + 2% AEO were more efficient than ONE alone to delay microbial flora growth, slow down oxidative processes, and improve color in the loins. According to the results of microbial, chemical, and sensory parameters, shelflife of lamb loins was 4 days in control, 8 days in ONE, and at least 16 days in ONE + 1% AEO and ONE + 2% AEO groups. In conclusion, combination of ONE and AEO is appropriate as natural preservative to extend the shelflife of lamb loins stored under chilled condition.

Chemical and Sensory Properties of Olive Oil as Influenced by Different Sources of Irrigation Water

This research was conducted throughout the years 2008-2010 to study the influence of irrigation water quality on oil quality of ＂Nabali Muhassan＂ olive trees. Reclaimed municipal wastewater and fresh water were used twice a week using drip irrigation system. Rainfed olive trees of the same farm were taken as control. No significant differences were observed between rainfed, fresh water and reclaimed wastewater treatments in terms of acidity, peroxide values and UV absorbance of the extracted olive oil. Heavy metals and microbiological pathogens were not detected in all tested olive oil samples. Oleic acid was significantly higher in olive oil obtained from rainfed trees than irrigated trees. Linoleic acid content was significantly higher in reclaimed wastewater irrigated trees than the rainfed trees. Total polyphenol contents were significantly higher in oil obtained from rainfed olive trees than oil obtained from the irrigated olive trees. Results of organoleptic analysis showed no significant differences in the fruity attribute within treatments, while the bitter and pungent attributes were higher in olive oil obtained from rainfed trees as compared to that obtained from irrigated trees. No negative attributes were observed in oil obtained from the irrigated or rainfed trees and they were all classified as extra virgin grade.

Production of Cocoa Butter Substitute from Extra Virgin Olive Oil Rich in Omega-9 and Polyphenols

The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification processes. Oil blends, formulated by binary blends of palm oil and extra virgin olive oil at different ratios (90:10, 80:20 and 70:30) compared with commercial cocoa butter. The physicochemical properties (refractive index, melting and slip point, color index, acidity, peroxide value, iodine number and induction period by Rancimat method) have been determined for palm and olive oils and the produced cocoa butter substitute. Also, fatty acid composition was identified by gas liquid chromatography and solid fat content of the produced cocoa butter substitute was measured by Nuclear Magnetic Resonance (NMR) and total polyphenols of oils and produced cocoa butter substitute were determined. The results indicated that all the values of melting and slip point were about the human body temperature (37°C), also results show a high content of cocoa butter produced from oleic acid, as well as phenolic compounds, and this leads to an increase in oxidative stability.

Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design

Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low-fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time, and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey, and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.

Evaluation of Selected Quality Degradation Indices for Palestinian Extra Virgin Olive Oil Bottled in Different Packaging Materials upon Storage under Different Lighting Conditions

The effect of packaging materials and lighting conditions on quality of extra virgin olive oil （EVOO） was investigated during six months. The results highlighted an influence of light and type of packaging material on EVOO-quality with storage time. At shelf, all packages maintained EVOO at the end of storage in terms of acidity, peroxide value, K232, while K270 exceeded limit of EVOO in glass and PET-stored oil. Loss of phenols was the highest in glass-stored oil and the lowest in high-density polyethylene （HDPE）-stored oil. In terms of sensory evaluation, glass-stored oil lost EVOO grade after three months and its edible compliance after six months, while HDPE-stored oil maintained EVOO grade 90 days and was virgin after six months. In extended lighting, acidity, peroxide value and K232 did not exceed EVOO grade, while K270 exceeded EVOO grade after 30 days in glass and polyethylene terephthalate （PET）-stored oil and after 90 days in HDPE. The loss of phenols was the largest in glass and smallest in HDPE-stored oil. Glass stored-oil lost organoleptic edible compliance before 90 days, while that in PET was virgin at 90 days and that in HDPE maintained EVOO quality 90 days. At the end of experiment, oils in all packages were not edible. In dark, all packages maintained oil in EVOO quality in terms of all indices. The loss of phenols was marginal but was the least in glass and the highest in HDPE. It was concluded that HDPE bottles conserve stored olive oil at shelf or illumination better than PET or glass, while in dark, glass was superior over plastic.

Variation of the Content of Ethyl Esters in Extra Virgin Olive Oils during Their Shelf Life

Fatty acids＇ ethyl and methyl esters are not natural components of edible vegetable oils and therefore should not be present in virgin olive oils. Among the quality requirements for extra virgin olive oils, the International Olive Council （IOC） Norm, 2015 review, set limits for the ethyl ester content at ≤ 435 ppm for the 2014/2015 and 2015/2016 harvests and at ≤ 30 ppm for the 2016/2017 harvest. The purpose of this paper is to： （a） determine the alkyl ester content in two extra virgin olive oils （of the Arbequina and Coratina varieties） as parameters of quality at the moment of their elaboration and to assess the length of their shelf life, over a 12 month period at room temperature; （b） determine extra virgin olive oils＇ free alcohols content as these may esterify due to the free fatty acids present during storage. After 6 months of storage, the Arbequina oil＇s ethyl ester content was 32 ppm, and the Coratina＇s was 46 ppm. As a result, the shelf life for both was only about half a year （labeling usually indicates it must be consumed ＂before 1 year＂）. However, parameters related to oxidation （peroxide index, K 232, K 270 and AK） remained within the limits set by the International Olive Council （IOC） throughout the year. In conclusion： ethyl ester content is a very fine parameter for assessing the quality of extra virgin in an olive oil and determining the length of its shelf life.

Comparative Study of the Effects of Thermal and Photochemical Accelerated Oxidations on Quality of “Green Type” and “Black Type” French Olive Oils

Oxidative stability of two commercial olive oils of different specificity (green type and black type) has been studied during thermal and photochemical accelerated processes through the evolution of quality indices. It might help to assure a good utilisation of olive oil. In most of works described in literature, they are measured individually. In this study, a Principal Component Analysis (PCA) has been performed to emphasize their variation and describe in concise way the quality and the safety of extra-virgin olive oil after two oxidative stresses. No difference had been detected between both type oils when they are heated. Peroxides, aldehydes and conjugated dienes and trienes were formed but rapidly degraded into final oxidation compounds, mainly acid compounds. During the photochemical process, similar changes occurred slower and the green type oil had shown better stability because of its higher phenolic content. The fatty acids had been more impacted (higher disappearance of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA)) when the oils were heated than when irradiated. Saturated fatty acids (SFA), MUFA and PUFA were the most relevant indicators to characterize non-oxidized oils and PV characterized the early stage of oil oxidation.

Antioxydant Activity of Some Algerian Olive Oil Samples in the Eastern and Center of Algeria

This study aimed to evaluate the antioxidant activity of five Algerian olive oil samples from Chlef, Jijel, Tissemsilt, Bejaia and Tizi Ouzou regions. Thus the following results were found physicochemical caracterisation revealed that the samples are conform to standards prescribed by IOC （2013） as they are type-oleic and linoleic varies between virgin and extra virgin Chlef, Djijel and Bejaia oils are richer in carotenoids than those ofTizi Ouzou and Tissemsilt. Chlefand Tissemsilt oils are richer in phenolic compounds than other oils and have revealed very important antioxidant activity and the largest inhibitory power of peroxidation.