Quality characteristics of olive leaf-olive oil preparations

2010 ◽  
Vol 112 (12) ◽  
pp. 1337-1344 ◽  
Author(s):  
Nikolaos Nenadis ◽  
Avgi Moutafidou ◽  
Dimitrios Gerasopoulos ◽  
Maria Z. Tsimidou
Keyword(s):  
Olive Oil ◽  
Quality Characteristics ◽  
Olive Leaf

scholarly journals Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1937-1946
Author(s):  
M.M.D.R. Tugay ◽  
L.E. Mopera ◽  
E.B. Esguerra ◽  
K.A.T. Castillo-Israel
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Acid Value ◽  
Extra Virgin Olive Oil ◽  
Quality Characteristics ◽  
Physico Chemical ◽  
Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

scholarly journals Comparison of olive leaf, olive oil, palm oil, and omega-3 oil in acute kidney injury induced by sepsis in rats

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e7219 ◽  
Author(s):  
Maria Fátima de Paula Ramos ◽  
Olvania Basso Oliveira ◽  
Alceni do Carmo Morais Monteiro de Barros ◽  
Clara Versolato Razvickas ◽  
Edson de Andrade Pessoa ◽  
...  
Keyword(s):  
Acute Kidney Injury ◽  
Olive Oil ◽  
Palm Oil ◽  
Interleukin 1 ◽  
Kidney Tissue ◽  
Kidney Injury ◽  
Therapeutic Interventions ◽  
Natural Food ◽  
Omega 3 ◽  
Olive Leaf

BackgroundHypotension, increased production of reactive oxygen species, and inflammation are all observed in experimental models of sepsis induced by lipopolysaccharide (LPS).PurposeThe aim of this study was to evaluate the effects of an ethanolic extract of Brazilian olive leaf (Ex), Brazilian olive oil (Olv), Ex + Olv (ExOlv), and palm oil (Pal) in comparison to the effects of omega-3 fish oil (Omg) in a rat model of sepsis-induced acute kidney injury.MaterialsWistar rats were divided into seven groups (seven per group), which were either untreated (control) or treated with LPS, LPS + Ex, LPS + ExOlv, LPS + Olv, LPS + Omg, or LPS + Pal.ResultsLower values of creatinine clearance and blood pressure were observed in the LPS-treated group, and these values were not affected by Ex, Olv, ExOlv, Pal, or Omg treatment. Mortality rates were significantly lower in rats exposed to LPS when they were also treated with Ex, ExOlv, Olv, Pal, or Omg. These treatments also decreased oxidative stress and inflammation (Tumor necrosis factor alpha, interleukin-1 beta) and increased interleukin-10 levels and cell proliferation, which were associated with decreased apoptosis in kidney tissue.ConclusionEx and Pal treatments were beneficial in septic rats, since they increased survival rate and did not aggravate inflammation. However, the most effective treatments for septic rats were Olv in comparison to Omg. These natural food substances could enable the development of effective therapeutic interventions to sepsis.

Quality Characteristics and Antioxidants of Mavrolia cv. Virgin Olive Oil

2011 ◽  
Vol 89 (2) ◽  
pp. 253-259 ◽  
Author(s):  
Efstathios Anastasopoulos ◽  
Nick Kalogeropoulos ◽  
Andriana C. Kaliora ◽  
Ageliki Falirea ◽  
Vassilis N. Kamvissis ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Characteristics

EFFECT OF IRRIGATION ON THE QUALITY CHARACTERISTICS OF ORGANIC OLIVE OIL

1999 ◽  
pp. 687-690 ◽  
Author(s):  
A.S. Ismail ◽  
G. Stavroulakis ◽  
J. Metzidakis
Keyword(s):  
Olive Oil ◽  
Quality Characteristics

scholarly journals Antimicrobial activity of olive oil against microbial infections: فعالية زيت الزيتون كمضاد حيوي

2019 ◽  
Vol 3 (3) ◽  
Author(s):  
Monerah Saleh M Alhlass Alqahtani
Keyword(s):  
Antimicrobial Activity ◽  
Olive Oil ◽  
Olive Tree ◽  
Olive Leaf ◽  
Table Olives ◽  
Leaf Extracts ◽  
Mediterranean Countries ◽  
Microbial Infections ◽  
Prevention Of Osteoporosis ◽  
The Mediterranean

    Olive oil and olive extracts have been used in folk med­icine since ancient times. Romans and Greeks employed olive extracts to treat many diseases and an extract of boiled olive leaves was administered as a drink to malaria patients during the 19th century. Hence, the Mediterranean countries have cultivated the olive tree (Olea europaea L.) to produce olive oil, table olives and olive leaf extracts for centuries. At present, both olive oil and table olives are important com­ponents of the Mediterranean diet and are largely consumed throughout the world. In addition, there are many enterprises that commercialize olive leaf extracts to treat a myriad of diseases, many of them caused by microorganisms. Recently, the importance of preventive medicine has been gradually recognized in the field of orthopaedic surgery with a concept that peak bone mass should be increased in childhood as much as possible for the prevention of osteoporosis (Ohtani et al., 2009). The aim of the current study is to explore the antimicrobial activity of olive oil against microbial infections. To achieve the aim of research, the researcher applied the exploratory approach where dozens of relevant studies were reviewed and explored in order to collect the results needed to enrich the discussion within the current study. The results of study indicated the efficiency of antimicrobial activity of olive oil against microbial infections.    

scholarly journals Effects of Olive Oil Additives on the Quality Characteristics of Press Ham during Cold Storage

2007 ◽  
Vol 27 (2) ◽  
pp. 163-170 ◽  
Author(s):  
Jeong-Ill Lee ◽  
Jae-Doo Jung ◽  
Jin-Woo Lee ◽  
Young-Joo Ha ◽  
Teak-Soon Shin ◽  
...  
Keyword(s):  
Olive Oil ◽  
Cold Storage ◽  
Quality Characteristics ◽  
Oil Additives

Quality characteristics and chemical evaluation of Chemlali olive oil produced under dairy wastewater irrigation

2020 ◽  
Vol 236 ◽  
pp. 106124
Author(s):  
Wiem Sdiri ◽  
Samia Dabbou ◽  
Hechmi Chehab ◽  
Roberto Selvaggini ◽  
Maurizio Servili ◽  
...  
Keyword(s):  
Olive Oil ◽  
Quality Characteristics ◽  
Wastewater Irrigation ◽  
Dairy Wastewater ◽  
Chemical Evaluation
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