Chemical composition and antibacterial activity of organic extra virgin olive oil from Iran

2016 ◽  
Vol 46 (3) ◽  
pp. 388-395 ◽  
Author(s):  
Samane Hatami ◽  
Ali Mohamadi Sani ◽  
Masoud Yavarmanesh
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Disk Diffusion ◽  
Composition Analysis ◽  
Disk Diffusion Test ◽  
Content Type

Purpose The aim of this study was to investigate the antibacterial activity of original extra virgin olive oil in Iran on some food borne pathogens. Design/methodology/approach Microbial analysis tests including disk diffusion and detections of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were used. Also the chemical composition analysis of the oil was determined by GC-MS. Results of disk diffusion test confirmed antimicrobial activity for the oil in which S.aureus and E. coli were more resistant than L. innocua. Findings The MIC and MBC of organic extra virgin olive oil on the studied pathogens were in the range of 12.5-25 and 100 per cent v/v, respectively. The GC-MS analysis showed Z-9-Octadecenal (32.75 per cent), Oleic acid (15.78 per cent), Squalene (11.856 per cent), Phenol (8.392 per cent), Palmitic acid (1.884 per cent) as the main compounds (>0.7 per cent) in organic extra virgin olive oil, which have functional role in the biological activities. Originality/value This is the first study on organic extra virgin olive oil from Iran. According to the results, extra virgin olive oil has antimicrobial activity on foodborne pathogens.

Edible film based on Vicia faba shell gum, nano silver and Helichrysum arenarium essence

2019 ◽  
Vol 50 (2) ◽  
pp. 280-287 ◽  
Author(s):  
Farzane Jahantigh
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Pathogenic Bacteria ◽  
Natural Antioxidants ◽  
Inhibition Zone ◽  
Edible Film ◽  
Composition Analysis ◽  
Disk Diffusion Test ◽  
Content Type ◽  
The Difference

Purpose The inclusion of natural antioxidants and nanoparticles into edible coatings can improve their structure, functionality and applicability in foods. This study aims to determine the antibacterial effect of new nano-composite based on bean pod shell gum (BPSG), silver nanoparticle (SNP) and herbal essential oil (EO). Design/methodology/approach For this purpose, BPSG (4 per cent w/v), SNP (0.5-1 per cent w/v) and Helichrysum arenarium EO (1-2 per cent v/v) were mixed. After preparation the edible film, the antibacterial activity was tested on five food-borne pathogenic bacteria in two categories including two-gram positives and three-gram negatives bacteria. The EO composition was determined by GC–mass spectrometry and the antibacterial activity was tested using disk diffusion test. Findings Results showed that gram-positive bacteria were more susceptible than gram-negative bacteria. Increasing Helichrysum arenarium EO and SNP content increased antimicrobial activity of the edible film based on BPSG, so that the treatment containing 2 per cent v/v Helichrysum arenarium EO and 1 per cent w/v SNP led to the highest inhibition zone (8.1-13.1 mm) compared to treatment containing 1 per cent v/v Helichrysum arenarium EO and 0.5 per cent w/v SNP with inhibition zone range of 5.4-9.9 mm and the difference was statistically significant (p = 0.41). Also, the chemical composition analysis of the EO identified a total of 38 compounds in which a-pinene (32 per cent), 1,8-cineole (16 per cent), α-humulene (15 per cent) and ß-caryophyllene (8 per cent) were the main fractions. Other separated components accounted less than 29 per cent of the oil. Originality/value In general, SNP and Helichrysum arenarium EO improved the functional properties including the antimicrobial activity of the edible film based on BPSG, which increases the potential to be used as active packaging for fresh products.

Antimicrobial Activity of Olive Oil, Vinegar, and Various Beverages against Foodborne Pathogens

2007 ◽  
Vol 70 (5) ◽  
pp. 1194-1199 ◽  
Author(s):  
EDUARDO MEDINA ◽  
CONCEPCIÓN ROMERO ◽  
MANUEL BRENES ◽  
ANTONIO de CASTRO
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Olive Oil ◽  
Foodborne Pathogens ◽  
Dairy Products ◽  
Salmonella Enteritidis ◽  
Virgin Olive Oil ◽  
Processed Foods ◽  
Aqueous Extracts ◽  
White Wines

The survival of foodborne pathogens in aqueous extracts of olive oil, virgin olive oil, vinegar, and several beverages was evaluated. Vinegar and aqueous extracts of virgin olive oil showed the strongest bactericidal activity against all strains tested. Red and white wines also killed most strains after 5 min of contact, black and green tea extracts showed weak antimicrobial activity under these conditions, and no effect was observed for the remaining beverages (fruit juices, Coca-Cola, dairy products, coffee, and beer). The phenolic compound content of the aqueous olive oil and virgin olive oil extracts could explain their antibacterial activity, which was also confirmed in mayonnaises and salads used as food models. Virgin olive oil in mayonnaises and salads reduced the counts of inoculated Salmonella Enteritidis and Listeria monocytogenes by approximately 3 log CFU/g. Therefore, olive oil could be a hurdle component in certain processed foods and exert a protective effect against foodborne pathogens when contaminated foods are ingested.

How Heating Affects Extra Virgin Olive Oil Quality Indexes and Chemical Composition

2007 ◽  
Vol 55 (23) ◽  
pp. 9646-9654 ◽  
Author(s):  
Yosra Allouche ◽  
Antonio Jiménez ◽  
José Juan Gaforio ◽  
Marino Uceda ◽  
Gabriel Beltrán
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Quality Indexes

scholarly journals Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 217 ◽  
Author(s):  
Thays Helena Borges ◽  
Adriana Serna ◽  
Luis Carlos López ◽  
Luis Lara ◽  
Rosa Nieto ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Coenzyme Q10 ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Digestion Process ◽  
Harvest Year

The health benefits of extra virgin olive oil (EVOO) are related to its chemical composition and the presence of bioactive compounds with antioxidant properties. The aim of this study was to evaluate antioxidant compounds (pigments, coenzyme Q10 (CoQ10) and phenolic compounds) and antioxidant properties of EVOO from the same region comparing different cultivars (Hojiblanca and Arbequina), harvest year and crop stage. Antioxidant properties of oils were studied before and after a gastrointestinal digestion process, by in vitro assays (DPPH, ABTS and FRAP) and antioxidant markers in Caco-2 cells (reactive oxygen species production). The content of bioactive compounds measured was significantly affected by cultivar and harvest year (except for carotenoids) and by the crop stage (except for coenzyme Q10). Higher amounts of coenzyme Q10 were observed in Hojiblanca than in Arbequina EVOO. Total phenol content and antioxidant properties were also different depending on cultivar and harvest year and the in vitro digestion process strongly improved antioxidant marker values. Antioxidant potential in bioaccessible fractions was mainly related to the content of coenzyme Q10 and phenolic compounds in EVOO. Chemometric analysis showed that the oils were clearly classified by cultivars, harvest and crop stage, according to the chemical composition and antioxidant activity analyzed in the present study.

scholarly journals Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage

OCL ◽  
2018 ◽  
Vol 25 (6) ◽  
pp. A602 ◽  
Author(s):  
Esmaeil Ghanbari Shendi ◽  
Dilek Sivri Ozay ◽  
Mucahit Taha Ozkaya ◽  
Nimeti Feyza Ustunel
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Peroxide Value ◽  
Storage Time ◽  
Fatty Acid Content ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Uv Absorbance

In present study, “Saurani” Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted by using Mobile Olive Oil Processing Unit (MOOPU)” (TEM Oliomio 500-2GV, Italy). Free fatty acid content, peroxide value, moisture content and UV absorbance value, minor and major components and quality characteristics changes were surveyed during a year storage. “Saurani” olive oil samples weren’t categorized as EVOO according to the trade standards of International Olive Council (IOC) based on peroxide value, UV absorbance values after five and two months of storing, respectively. Free fatty acid content of VOO samples increased during 12 months’ storage, but it was under the IOC limitation for extra virgin olive oil (< 0.8%). According to the results, color values of VOO changed from green to yellow while UV absorbance values altered during storage. Total phenol content decreased from 342.95 to 252.42 ppm in EVOO samples during a year storage time. Luteolin was the most abundant phenolic compound and its decrement was 10%. Tyrosol content of VOO samples increased from 2.80 to 8.81 ppm. Except tyrosol, other phenolic compounds’ concentration decreased after a year storage time. α-tocopherol contents of VOO sample were 324.60 ppm. After 12 months of storage, about 20.48% of α-tocopherol content was destroyed. Amounts of phenolic and tocopherol isomers decreased during storage as expected. Results of this study showed that chemical composition and oxidative stability of VOO samples changed significantly.

Nutraceutical olive oil: does it make the difference?

2014 ◽  
Vol 44 (6) ◽  
pp. 586-600 ◽  
Author(s):  
Leonardo Casini ◽  
Caterina Contini ◽  
Nicola Marinelli ◽  
Caterina Romano ◽  
Gabriele Scozzafava
Keyword(s):  
Olive Oil ◽  
Latent Class ◽  
Disease Risk ◽  
Latent Class Model ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Production Costs ◽  
Health Claims ◽  
Content Type ◽  
European Regulations

Purpose – The purpose of this paper is to verify the market potentials of health claims by means of a study that tests the effectiveness of extra-virgin olive oil promotion based on the nutraceutical indications recently authorised by European regulations. Design/methodology/approach – The methodology utilises a discrete choice experiment on a sample of Italian consumers. Market segmentation is performed by means of applying a latent-class model. Findings – The health claim proves particularly interesting for two consumer segments: the “functional claim seekers” (24 per cent) and the “reduction of disease risk claim seekers” (13 per cent). The former segment consists of young, single males who prefer more moderately priced olive oils. The latter is instead made up of elderly individuals who prefer an explicit message on disease and are oriented towards the higher price ranges. Practical implications – The potentials in implementing a promotional strategy based on the awareness of olive oil’s nutraceutical properties are demonstrated. Strategies will have to target specific characteristics of the various consumer segments. Originality/value – This paper has confirmed the opportunities that the recent European regulations on health claims have introduced for the olive oil market. This form of promotion could prove particularly important for quality productions that are often insufficiently recognised vis-à-vis their high production costs.

Older adults’ involvement in developing satisfactory pasta sauces with healthy ingredients

2018 ◽  
Vol 120 (4) ◽  
pp. 804-814 ◽  
Author(s):  
Stefano Predieri ◽  
Gianluca Sotis ◽  
Paola Rodinò ◽  
Edoardo Gatti ◽  
Massimiliano Magli ◽  
...  
Keyword(s):  
Older Adults ◽  
Olive Oil ◽  
Food Habits ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Positive Finding ◽  
Actual Structure ◽  
Content Type ◽  
Aged People ◽  
Main Meal

Purpose The third age can be a period of major food consumption changes. Either voluntary or imposed by health issues, they may be accompanied by alterations in sensory acuity. The purpose of this paper is to investigate how lifelong food habits and health-age issues affect food choice at a later age, with the aim of developing strategies to direct aged people toward healthier food habits. Design/methodology/approach A survey, aimed to investigate differences between current and past food habits, was carried out in a group of 170 Italian older adults. Questions focused on the composition of the main meal, asking participants to describe its actual structure and to highlight differences in previous years’ food habits. A discrete choice experiment (DCE) was planned, during which participants were asked to help formulating innovative pasta sauces with healthy ingredients. Findings This survey clearly illustrated gender-related differences: women were characterized by a higher consumption of vegetables, while men revealed a more frequent use of wine, pasta and meat. The DCE technique suited older adults’ abilities and enabled the development of innovative sauces, indicating a clear preference for extra virgin olive oil, as compared to cream or butter. Gender-related differences were confirmed: women mainly chose a vegetarian sauce, while men expressed an inclination for red meat. Originality/value This is the first report of a successful application of the DCE technique to investigate older adults’ dietary choices. The outspoken preference for olive oil as fat in sauce composition is a positive finding for future actions aimed at directing older adults toward healthier food habits.

Expanding the PGI certification scheme as a marketing tool in the olive oil industry: a perspective on consumer behavior

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Giuseppe Di Vita ◽  
Carla Cavallo ◽  
Teresa Del Giudice ◽  
Raffaella Pergamo ◽  
Gianni Cicia ◽  
...  
Keyword(s):  
Consumer Behavior ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Industry ◽  
Extra Virgin Olive Oil ◽  
Sweet Taste ◽  
Content Type ◽  
Marketing Tool ◽  
Protected Designations Of Origin ◽  
Practical Implications

PurposeRecently, several regional protected geographical indications (PGI) have been introduced in Italy for extra virgin olive oil (EVOO) with the aim of coping with the substantial failure of protected designations of origin (PDO). This study aims to identify which characteristics consumers expect, in order to anticipate the market success.Design/methodology/approachIn this study, a survey has been used on a sample of consumers from Sicily, one of the first regions which recently developed a regional PGI for EVOO. Data have been analyzed with a rank-ordered logit model.FindingsResults yielded that consumers would accept this new product and their expectations correspond to a product with attributes such as: green color, not filtered, not with a sweet taste and with a known brand. A possible target can be represented by young men.Practical implicationsThe results obtained anticipate whether this product would be accepted and provides direct indications for producers who wish to enter the market with a PGI EVOO.Originality/valueThis work focuses on consumer behavior toward products that are specifically certified with a recently introduced PGI label, and they still are not so common on the market.

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