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.

Quantitative Assessment of Different Phenolic Compounds in Texas Olive Oils versus Foreign Oils

The purpose of this study was to evaluate the quality of the first time commercially produced Texas olive oil. Thus, quantitative assessments of different phenolic compounds in Texas olive versus foreign oils were performed using modern analytical techniques. Samples of commercial and laboratory extracted Texas olive oils were compared with sample from 11 foreign oils. Total polyphenols in each oil sample were measured by the Folin-Ciocalteau method. Individual polyphenols were separated by high performance liquid chromatography and identified by comparing retention time and UV spectra with known compounds. Free acidity and the UV absorption were measured by standard AOCS （American Oil Chemists Society） methods. The Texas olive oil contained 27% higher amounts of total phenols than the highest amount of a foreign oil sample. Similarly, Texas olive oil also contained higher amounts ofoleuropein, hydroxytyrosol, and pinoresinol compared to all other oils tested. Thus, olive oil pressed from olives harvested in hot summer days will be very competitive with other oils with regard to polyphenols contents and hence its health benefits. The free acidity in the commercial Texas oil was 0.35%, based on oleic acid, and its coefficient at K268 UV absorption was 〈0.166. These numbers affirm that the Texas olive is ＂Extra Virgin＂.

Contribution to the Physicochemical and Organoleptic Study of Two Olive Oils of Traditional and Industrial Extraction of the Wilaya of Tlemcen

Virgin olive oil is obtained from the fruit of the olive tree, and only using physical processes, without resorting to refining steps, the absence of the latter allows the olive oil to retain all its antioxidants. This work is a contribution to the characterization of the properties of olive oil in the region of Tlemcen. They relate more particularly to the comparison of the physicochemical properties of two oils, one from traditional extraction and the other from industrial extraction. To do this, the first objective of studies of the two chains of transformation (traditional and industrial) was made followed by a physicochemical and organoleptic comparison of these two oils of olives, to conclude on the advantages and disadvantages of each of the two processes.

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.

Effect of dietary supplementation with olive and sunflower oils on lipid profile and liver histology in rats fed high cholesterol diet

Objective: To compare the effects of high-monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) against the metabolic disorders elicited by a high-cholesterol diet(HC) in rats. Methods: Using in vivo dietary manipulation, rats were fed with different diets containing 4% soybean oil(cholesterol free diet) and 1% HC containing 12% olive oil(HC+OO) enriched with MUFA and 12% sunflower oil(HC+SO) enriched with PUFA for 60 d. Serum lipid levels and hepatic steatosis were evaluated after the treatment period. Results: Comparatively, rats treated with HC+OO diet experienced a decrease in the serum LDL-C, VLDL-C and CT levels compared to those fed with HC+SO diet(P<0.05). Otherwise, HC+OO provoked significant microvesicular steatosis situated in the hepatic acinar zone 1. Conclusions: HC+OO diet has high absorption velocity in the acinar zone 1 of liver compared to the HC+SO diet. Based on this, the reduction of the LDL-C, VLDL-C and CT serum levels in the animals treated with HC+OO diet can be caused by the delay in the FA release to the blood.

Impact of Consumption of Olive and Argane Oils on Anthropometric Profile of Postmenopausal Women in Morocco

Worldwide, large studies have shown that the menopause is mainly associated with substantial changes in body composition that result in an increase in waist circumference, fat accumulation and specially weight gain. This overweight could be exacerbated by fat intake. Thus, this study was planned to evaluate the impact of the consumption of olive and argane oils on anthropometric profile and body composition of postmenopausal women. The nutritional intervention was conducted over a period of eight weeks, involving daily consumption of 25 mL of argane oil The anthropometric profile （weight, height and body mass index or olive oil in 151 postmenopausal women （55.49 ± 6.18 years old）. （BMI）） and body composition （fat mass （FM） and lean mass （LM）） were determined at 0 week （baseline）, and after the 4th and 8th weeks of nutritional intervention. Results clearly demonstrated that argane oil or olive oil consumption did not affect the anthropometric parameters and the body composition of postmenopausal women. Thus, argane and/or olive oils＇ regular diet does not lead to weight gain, and postmenopausal women could benefit from their impact on health for a better quality of life and to overcome all menopause associated problems. A longer period of nutritional intervention is required to confirm the trend down that was recorded.

Aromatization of virgin olive oil by seeds of Pimpinella anisum using three different methods:Physico-chemical change and thermal stability of flavored oils

Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K_(270) of all flavored oils which varied from 15 to 40 d in the case of treatment at 60℃ and 3 h resistance to degradation of oils treated at 130℃ for K_(232).Polyphenols,chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex.All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.

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.

Detection and Analysis of Squalene in Oil from Olive Fruits of Different Varieties and of Different Degrees of Maturity

[Objective] This study aimed to identify the difference in squalene content among different olive varieties and the law of squalene content change in the same olive variety of different degrees of maturity, with the objective to provide technical support for the harvest and processing of olive fruits. [Method] Taking 13 introduced olive varieties including three varieties of eight different grades of maturity, fat acid w3s first extracted by Soxhlet extraction and then squalene was quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry （GC-MS） method. [Result] The results showed that squalene content was the highest in CG-32, and the lowest in Leccino among the 13 olive varieties. And squalene content increased with the degree of maturity in the three olive varieties including CG-32, Frantoio and Ascolana Tenera. [Conclusion] A more simple and rapid method for the determina- tion of squatene content was established.

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.