The Effects of Different Irrigation Treatments on Olive Oil Quality and Composition: A Comparative Study between Treated and Olive Mill Wastewater

This work aims to analyze the chemical and biological evaluation of two extracts obtained by olive mill wastewater (OMW), an olive oil processing byproduct. The exploitation of OMW is becoming an important aspect of development of the sustainable olive oil industry. Here we chemically and biologically evaluated one liquid (L) and one solid (S) extract obtained by liquid–liquid extraction followed by acidic hydrolysis (LLAC). Chemical characterization of the two extracts indicated that S has higher phenol content than L. Hydroxytyrosol and tyrosol were the more abundant phenols in both OMW extracts, with hydroxytyrosol significantly higher in S as compared to L. Both extracts failed to induce cell death when challenged with endothelial cells and vascular smooth muscle cells in cell viability experiments. On the contrary, the higher extract dosages employed significantly affected cell metabolic activity, as indicated by the MTT tests. Their ability to counteract H2O2-induced oxidative stress and cell death was assessed to investigate potential antioxidant activities of the extracts. Fluorescence measurements obtained with the reactive oxygen species (ROS) probe H2DCF-DA indicated strong antioxidant activity of the two OMW extracts in both cell models, as indicated by the inhibition of H2O2-induced ROS generation and the counteraction of the oxidative-induced cell death. Our results indicate LLAC-obtained OMW extracts as a safe and useful source of valuable compounds harboring antioxidant activity.

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Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

South African Journal of Botany ◽

10.1016/j.sajb.2021.05.009 ◽

2021 ◽

Vol 141 ◽

pp. 322-329

Author(s):

Jihed Faghim ◽

Mbarka Ben Mohamed ◽

Mohamed Bagues ◽

Kamel Nagaz ◽

Tebra Triki ◽

...

Keyword(s):

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Phenolic Profile ◽

Olive Oil Quality ◽

Irrigation Effects ◽

South Tunisia

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Identification and Quantification of Olive Oil Quality Parameters Using an Electronic Nose

Agriculture ◽

10.3390/agriculture11070674 ◽

2021 ◽

Vol 11 (7) ◽

pp. 674

Author(s):

Nawaf Abu-Khalaf

Keyword(s):

Olive Oil ◽

Electronic Nose ◽

Chemical Sensor ◽

Chemical Constituents ◽

Oil Quality ◽

Quality Parameters ◽

Signal Acquisition ◽

Good Precision ◽

Olive Oil Quality ◽

Quality Categories

An electronic nose (EN), which is a kind of chemical sensor, was employed to check olive oil quality parameters. Fifty samples of olive oil, covering the four quality categories extra virgin, virgin, ordinary virgin and lampante, were gathered from different Palestinian cities. The samples were analysed chemically using routine tests and signals for each chemical were obtained using EN. Each signal acquisition represents the concentration of certain chemical constituents. Partial least squares (PLS) models were used to analyse both chemical and EN data. The results demonstrate that the EN was capable of modelling the acidity parameter with a good performance. The correlation coefficients of the PLS-1 model for acidity were 0.87 and 0.88 for calibration and validation sets, respectively. Furthermore, the values of the standard error of performance to standard deviation (RPD) for acidity were 2.61 and 2.68 for the calibration and the validation sets, respectively. It was found that two principal components (PCs) in the PLS-1 scores plot model explained 86% and 5% of EN and acidity variance, respectively. PLS-1 scores plot showed a high performance in classifying olive oil samples according to quality categories. The results demonstrated that EN can predict/model acidity with good precision. Additionally, EN was able to discriminate between diverse olive oil quality categories.

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