Quality, stability and radical scavenging activity of olive oils after Chétoui olives (Olea europaea L.) storage under modified atmospheres

2012 ◽  
Vol 18 (4) ◽  
pp. 353-365 ◽  
Author(s):  
L Ben Yahia ◽  
B Baccouri ◽  
Y Ouni ◽  
S Hamdi
Keyword(s):  
Olea Europaea ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Modified Atmospheres ◽  
Olea Europaea L ◽  
Olive Oils ◽  
Quality Stability ◽  
Olea Europaéa

scholarly journals Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 996
Author(s):  
Vito Michele Paradiso ◽  
Federica Flamminii ◽  
Paola Pittia ◽  
Francesco Caponio ◽  
Carla Di Mattia
Keyword(s):  
Olive Oil ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Water Phase ◽  
Phenolic Antioxidants ◽  
Scavenging Activity ◽  
Slowing Down ◽  
Olive Oils ◽  
Hydroperoxide Decomposition

Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This research aimed to investigate the radical scavenging activity of olive oil phenolic antioxidants (OPAs) in O/W emulsions, as affected by the phase in which they were added. This allowed one to assess whether different behaviors could be expected from antioxidants originally present in phenolic-rich olive oils compared to natural antioxidants added in the water phase during emulsion production. Hydroperoxide decomposition kinetics and the analysis of volatile pattern provided an outline of antioxidation mechanisms. Though being effective in slowing down oxidation when added both in the oil and water phase, OPAs interfered in different ways with oxidation pathways, based on the phase in which they were added. OPAs added to the water phase were more effective in slowing down hydroperoxide decomposition due to the hydrophilic radical initiator. On the other hand, OPAs present in the oil were more effective in preventing radical propagation, with relevant consequences on the volatile pattern.

Effect of Malaxation Conditions on Phenol and Volatile Profiles in Olive Paste and the Corresponding Virgin Olive Oils (Olea europaea L. Cv. Cornicabra)

2009 ◽  
Vol 57 (9) ◽  
pp. 3587-3595 ◽  
Author(s):  
Aurora Gómez-Rico ◽  
Antonio M. Inarejos-García ◽  
M. Desamparados Salvador ◽  
Giuseppe Fregapane
Keyword(s):  
Olea Europaea ◽  
Virgin Olive Oils ◽  
Olea Europaea L ◽  
Olive Oils ◽  
Volatile Profiles ◽  
Olea Europaéa

scholarly journals In Vitro Anti-Epstein Barr Virus Activity of Olea europaea L. Leaf Extracts

Plants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2445
Author(s):  
Ichrak Ben-Amor ◽  
Bochra Gargouri ◽  
Hamadi Attia ◽  
Khaoula Tlili ◽  
Imen Kallel ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Olea Europaea ◽  
Metal Ion ◽  
Radical Scavenging ◽  
Lytic Cycle ◽  
Antioxidant Power ◽  
Raji Cells ◽  
Olea Europaea L ◽  
Olea Europaéa

Olea europaea L. var. sativa (OESA) preparations are widely used in traditional medicine in the Mediterranean region to prevent and treat different diseases. In this research, olive extracts derived from the leaves of the OESA tree have been screened for antioxidant activity by two methods: the DPPH free radical scavenging assay (DPPH) and the Ferric reducing antioxidant power (FRAP) assay. The DPPH assay showed that OESA possesses a stronger antioxidant activity (84%) at 1 mg/mL while the FRAP method showed a strong metal ion chelating activity (90%) at 1 mg/mL. The low IC50 values, obtained by two different methods, implies that OESA has a noticeable effect on scavenging free radicals comparable to standards. During EBV infection, the free radicals increased triggering lipid oxidation. Therefore, the monitoring of the secondary lipid peroxidation products was done by measuring malonaldehyde (MDA) and conjugated dienes (DC). The simultaneous treatment of Raji cells with OESA and TPA, as an inductorof the lytic cycle, generated a significant decrease in MDA levels and DC (p < 0.05). Besides, Raji cells simultaneously exposed to TPA and OESA exhibited a percentage of EBV-positive fluorescence cells lower than TPA treated cells (**** p < 0.0001). This suggests that OESA treatment has a protective effect against EBV lytic cycle induction.

Isolation of antioxidative secoiridoids from olive wood (Olea europaea L.) guided by on-line HPLC–DAD–radical scavenging detection

2011 ◽  
Vol 124 (1) ◽  
pp. 36-41 ◽  
Author(s):  
Mercedes Pérez-Bonilla ◽  
Sofía Salido ◽  
Teris A. van Beek ◽  
Pieter de Waard ◽  
Pablo J. Linares-Palomino ◽  
...  
Keyword(s):  
Olea Europaea ◽  
Radical Scavenging ◽  
Olea Europaea L ◽  
On Line ◽  
Olea Europaéa

scholarly journals Evaluation of Antifungal and Antioxidant Effects of Qutran (Wood Tar) from Olea europaea Subsp. Cuspidate

2020 ◽  
pp. 45-50
Author(s):  
Nehad M. Gumgumjee
Keyword(s):  
Olea Europaea ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Inhibition Zone ◽  
Great Activity ◽  
Tar Oil ◽  
Dpph Radical Scavenging ◽  
Antioxidant Effects ◽  
Wood Tar ◽  
Olea Europaéa

Qutran oil (Olea europaea) extracted as medicinal plants extracted has a great activity against four fungistrains. Aspergillus (flavus, fumigatus, niger) and Candida albicans throughout using agar well diffusion in our investgation. Results showed that, tar oilhas antifungal effects against studied strains. Inhibition growth rate was from 16.33 to 46.00 mm. and also has positive activities against investagated organisms more than traditional antibiotics either amphoteracin B or Nystatin. A. fumigatus was mainly susceptible fungi followed by A. niger while A.  flavus has the  most resistant fungi with inhibition zone (16.33 mm). Wood tar oil, Olea europaea, given a high DPPH radical scavenging activity 79.10% compared to ascorbic acid.

DNA diversity in olive (Olea europaea L.) and its relationships with fatty acid, biophenol and sensory profiles of extra virgin olive oils

2016 ◽  
Vol 86 ◽  
pp. 121-130 ◽  
Author(s):  
Filomena Grasso ◽  
Antonello Paduano ◽  
Giandomenico Corrado ◽  
Maria Luisa Ambrosino ◽  
Rosa Rao ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Olea Europaea ◽  
Virgin Olive Oils ◽  
Olea Europaea L ◽  
Olive Oils ◽  
Dna Diversity ◽  
Sensory Profiles ◽  
Olea Europaéa
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