Consumption of a range of dietary antioxidants may be beneficial in protecting low density lipoprotein (LDL) against oxidative modification, as studies have demonstrated that antioxidants other than vitamin E may also function against oxidation of LDL in vitro. In the present study, the effect of polyphenol antioxidants on the susceptibility of LDL to copper-mediated oxidation was investigated ...

The authenticity of olive oil has been a significant long-term challenge. Extra virgin (EVOO) is the most desirable these products and commands high price, thus unscrupulous individuals often alter its quality by adulteration with lower grade oil. Most analytical methods employed for detection food require sample collection transportation to central laboratory analysis. We explore use portable ...

Abstract Olive pomace (OP) and olive oil (OPO) are low-cost, non-edible, by-products of processing. Converting OPO into biodiesel by (trans-)esterification a heterogeneous acid catalyst sulfonation with sulfuric could promote waste-to-energy actions. has high fatty content 126.39 mgKOH/goil, which does not allow the use base for production. Homogeneous such as be used, however wastewater should...

PNA probes for the specific detection of DNA from olive oil samples by microarray technology were developed. The presence of as low as 5% refined hazelnut (Corylus avellana) oil in extra-virgin olive oil (Olea europaea L.) could be detected by using a PNA microarray. A set of two single nucleotide polymorphisms (SNPs) from the Actin gene of Olive was chosen as a model for evaluating the ability...

While in the last few years the use of olive cake and mill wastewater as natural sources of phenolic compounds has been widely considered and several studies have focused on the development of new extraction methods and on the production of functional foods enriched with natural antioxidants, no data has been available on the production of a phenol-enriched refined olive oil with its own phenol...

Olive oil decreases the risk of CVD. This effect may be due to the fatty acid profile of the oil, but it may also be due to its antioxidant content which differs depending on the type of olive oil. In this study, the concentrations of oleic acid and antioxidants (phenolic compounds and vitamin E) in plasma and LDL were compared after consumption of three similar olive oils, but with differences...

Near infrared (NIR) reflectance and Raman spectrometry were compared for determination of the oil and water content of olive pomace, a by-product in olive oil production. To enable comparison of the spectral techniques the same sample sets were used for calibration (1.74-3.93% oil, 48.3-67.0% water) and for validation (1.77-3.74% oil, 50.0-64.5% water). Several partial least squares (PLS) regre...

Five methods using aqueous/organic solvents for the separation of proteins from oils were compared. The extraction with acetone-hexane followed by amino acid analysis was found to be the most suitable method for isolation and quantification of proteins from oils. The detection limit of the method was 0.18 mg protein/kg oil, and the quantification limit was 0.6 mg protein/kg. The relative repeat...

the aims of this study were to assess the energy and economic flows of biodiesel production from olive pomace oil using transesterification method with ultrasound waves. for this purpose biodiesel production from this feedstock were examined through a life-cycle process with considering five main stages of agricultural production, transportation, olive oil extraction, pomace oil extraction and ...

BACKGROUND & AIMS In this study we report the effects of sunflower, virgin olive and fish oils on the lipid profile and antioxidant defence system in liver mitochondria from rabbits with experimental atherosclerosis. METHOD An atherogenic control group were fed for 50 days on a diet containing 3% lard and 1.3% cholesterol. Four groups were fed for an additional period of 30 days with a diet e...