Comparison between Extra Virgin Olive Oil and Oleic Acid Rich Sunflower Oil: Effects on Postprandial Lipemia and LDL Susceptibility to Oxidation

1998 ◽  
Vol 42 (5) ◽  
pp. 251-260 ◽  
Author(s):  
Nathalie Nicolaïew ◽  
Nicole Lemort ◽  
Laura Adorni ◽  
Bruno Berra ◽  
Gigliola Montorfano ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Postprandial Lipemia ◽  
Extra Virgin Olive Oil

Comparative Study using Raman and Visible Spectroscopy of Cretan Extra Virgin Olive Oil Adulteration with Sunflower Oil

2016 ◽  
Vol 50 (7) ◽  
pp. 1182-1195 ◽  
Author(s):  
Aggelos Philippidis ◽  
Emmanouil Poulakis ◽  
Antigoni Papadaki ◽  
Michalis Velegrakis
Keyword(s):  
Comparative Study ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Visible Spectroscopy

Physicochemical and organoleptic characterization and evaluating immunomodulatory effect in Wistar rats of extra virgin olive oil from northeastern of Algeria

2016 ◽  
Vol 5 (5) ◽  
pp. 179-186
Author(s):  
Yamina Aissaoui ◽  
Saâd Mebrek ◽  
Yamina Mehdi ◽  
Amina Imène Benali ◽  
Insaf Fatima Zohra Mansour ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
International Standards ◽  
Immunomodulatory Effect ◽  
Total Polyphenols ◽  
Males And Females ◽  
Pale Green

Physicochemical and organoleptic characterization of the local extra virgin olive oil was performed. It has a pale green color indicating no taste or smell of deterioration with a clear appearance at 20 ° C for 24 h. It has bitterness and a piquant character identified by a panel of tasting each of which gave it a score of 03/10. It also has a fruity intensity rated 4.8 / 10. The acidity (0.1% oleic acid), density (0.916), peroxide value (04), refractive index (01.4685) and saponification index (184) were in accordance with standards. Total polyphenols was 280 mg GAE / kg of product. Spectrum of fatty acids, obtained by gas chromatography, shows a wealth equivalent to 80% of oleic acid. These results were used to classify this product in the category extra virgin oil according to the international standards. Immunomodulatory effect of this oil was performed in males and females rats. A dose of 300 μl of extra virgin olive oil was injected subcutaneously into male and female experimental groups simultaneously with an injection of 300 μl of antigenic ovalbu-min solution in the presence of Freund's adjuvant. Evaluation of IgG by the reverse radial immunodiffusion technique of Mancini gives a precipitate of diameter in control females (5.56 ± 0.74 mm) greater than that of control males (3.9 ± 0.45 mm) thereby demonstrating an immune stimulation or immunomodulation difference more intense in female controls (p <0.05).

Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics

2018 ◽  
Vol 72 (9) ◽  
pp. 1371-1379 ◽  
Author(s):  
Hina Ali ◽  
Muhammad Saleem ◽  
Muhammad Ramzan Anser ◽  
Saranjam Khan ◽  
Rahat Ullah ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Standard Error ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Extra Virgin Olive Oil ◽  
Edible Oil ◽  
Pls Regression

Due to high price and nutritional values of extra virgin olive oil (EVOO), it is vulnerable to adulteration internationally. Refined oil or other vegetable oils are commonly blended with EVOO and to unmask such fraud, quick, and reliable technique needs to be standardized and developed. Therefore, in this study, adulteration of edible oil (sunflower oil) is made with pure EVOO and analyzed using fluorescence spectroscopy (excitation wavelength at 350 nm) in conjunction with principal component analysis (PCA) and partial least squares (PLS) regression. Fluorescent spectra contain fingerprints of chlorophyll and carotenoids that are characteristics of EVOO and differentiated it from sunflower oil. A broad intense hump corresponding to conjugated hydroperoxides is seen in sunflower oil in the range of 441–489 nm with the maximum at 469 nm whereas pure EVOO has low intensity doublet peaks in this region at 441 nm and 469 nm. Visible changes in spectra are observed in adulterated EVOO by increasing the concentration of sunflower oil, with an increase in doublet peak and correspondingly decrease in chlorophyll peak intensity. Principal component analysis showed a distinct clustering of adulterated samples of different concentrations. Subsequently, the PLS regression model was best fitted over the complete data set on the basis of coefficient of determination (R2), standard error of calibration (SEC), and standard error of prediction (SEP) of values 0.99, 0.617, and 0.623 respectively. In addition to adulterant, test samples and imported commercial brands of EVOO were also used for prediction and validation of the models. Fluorescence spectroscopy combined with chemometrics showed its robustness to identify and quantify the specified adulterant in pure EVOO.

Extra Virgin Olive Oil Minor Compounds Modulate Mitogenic Action of Oleic Acid on Colon Cancer Cell Line

2019 ◽  
Vol 67 (41) ◽  
pp. 11420-11427 ◽  
Author(s):  
Carolina E. Storniolo ◽  
Natalia Martínez-Hovelman ◽  
Miriam Martínez-Huélamo ◽  
Rosa M. Lamuela-Raventos ◽  
Juan J. Moreno
Keyword(s):  
Colon Cancer ◽  
Oleic Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Cancer Cell Line ◽  
Extra Virgin Olive Oil ◽  
Colon Cancer Cell Line ◽  
Colon Cancer Cell ◽  
Mitogenic Action ◽  
Minor Compounds

scholarly journals High Oleic Acid Peanut Oil and Extra Virgin Olive Oil Supplementation Attenuate Metabolic Syndrome in Rats by Modulating the Gut Microbiota

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 3005 ◽  
Author(s):  
Zhihao Zhao ◽  
Aimin Shi ◽  
Qiang Wang ◽  
Jinrong Zhou
Keyword(s):  
Metabolic Syndrome ◽  
Drinking Water ◽  
Oleic Acid ◽  
Gut Microbiota ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Peanut Oil ◽  
High Oleic Acid ◽  
High Oleic

Unhealthy dietary patterns are important risk factors for metabolic syndrome (MS), which is associated with gut microbiota disorder. High oleic acid peanut oil (HOPO) and extra virgin olive oil (EVOO), considered as healthy dietary oil, are rich in oleic acid and bioactive phytochemicals, yet efficacy of MS prevention and mechanisms linking to gut microbiota remain obscure. Herein, we investigated HOPO and EVOO supplementation in attenuating diet-induced MS, and the potential mechanisms focusing on modulation of gut microbiota. Physiological, histological and biochemical parameters and gut microbiota profiles were compared among four groups fed respectively with the following diets for 12 weeks: normal chow diet with ordinary drinking water, high-fat diet with fructose drinking water, HOPO diet with fructose drinking water, and EVOO diet with fructose drinking water. HOPO or EVOO supplementation exhibit significant lower body weight gain, homeostasis model assessment-insulin resistance (HOMA-IR), and reduced liver steatosis. HOPO significantly reduced cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) level, while EVOO reduced these levels without significant difference. HOPO and EVOO prevented gut disorder and significantly increased β-diversity and abundance of Bifidobacterium. Moreover, HOPO significantly decreased abundance of Lachnospiraceae and Blautia. These findings suggest that both HOPO and EVOO can attenuate diet-induced MS, associated with modulating gut microbiota.

scholarly journals Portable through Bottle SORS for the Authentication of Extra Virgin Olive Oil

2021 ◽  
Vol 11 (18) ◽  
pp. 8347
Author(s):  
Mehrvash Varnasseri ◽  
Howbeer Muhamadali ◽  
Yun Xu ◽  
Paul I. C. Richardson ◽  
Nick Byrd ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Limit Of Detection ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Price ◽  
Lower Grade ◽  
Refined Olive Oil ◽  
Non Destructive

The authenticity of olive oil has been a significant long-term challenge. Extra virgin olive oil (EVOO) is the most desirable of these products and commands a high price, thus unscrupulous individuals often alter its quality by adulteration with a lower grade oil. Most analytical methods employed for the detection of food adulteration require sample collection and transportation to a central laboratory for analysis. We explore the use of portable conventional Raman and spatially-offset Raman spectroscopy (SORS) technologies as non-destructive approaches to assess the adulteration status of EVOO quantitatively and for SORS directly through the original container, which means that after analysis the bottle is intact and the oil would still be fit for use. Three sample sets were generated, each with a different adulterant and varying levels of chemical similarity to EVOO. These included EVOO mixed with sunflower oil, pomace olive oil, or refined olive oil. Authentic EVOO samples were stretched/diluted from 0% to 100% with these adulterants and measured using two handheld Raman spectrometers (excitation at 785 or 1064 nm) and handheld SORS (830 nm). The PCA scores plots displayed clear trends which could be related to the level of adulteration for all three mixtures. Conventional Raman (at 785 or 1064 nm) and SORS (at 830 nm with a single spatial offset) conducted in sample vial mode resulted in prediction errors for the test set data ranging from 1.9–4.2% for sunflower oil, 6.5–10.7% for pomace olive oil and 8.0–12.8% for refined olive oil; with the limit of detection (LOD) typically being 3–12% of the adulterant. Container analysis using SORS produced very similar results: 1.4% for sunflower, 4.9% for pomace, and 10.1% for refined olive oil, with similar LODs ranging from 2–14%. It can be concluded that Raman spectroscopy, including through-container analysis using SORS, has significant potential as a rapid and accurate analytical method for the non-destructive detection of adulteration of extra virgin olive oil.

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