scholarly journals Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

2019 ◽  
Author(s):  
Ramírez-Anaya Jessica del Pilar ◽  
Castañeda-Saucedo Ma.Claudia ◽  
Olalla-Herrera Manuel ◽  
Villalón-Mir Marina ◽  
López-García de la Serrana Herminia ◽  
...  
Keyword(s):  
Olive Oil ◽  
Phenolic Content ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Deep Frying ◽  
Complete Elimination ◽  
Water Fraction ◽  
Cooking Water ◽  
Oil Water

Extra virgin olive oil, water, and water/oil mixture (W/O) were used to fry, boil and sautée Mediterranean vegetables. We determined the variations between unused and used water and oil for the contents of total (TPC) and individual phenolic compounds measured by HPLC, and the antioxidant capacity (AC) by DPPH, FRAP and ABTS methods. The highest TPC value was found in water used to boil tomato, whereas the lowest in the EVOO from the W/O used for boiling potatoes. The TPC decreased in the processed EVOO, whereas the water was enriched after boiling. After processing, the concentrations of phenols exclusive to EVOO diminished with differentiated behavior, from complete elimination of hydroxytyrosol and tyrosol after sautéeing and W/O boiling, to conservation of pinoresinol. The transfer of phenols such as chlorogenic, gallic, dihydroxybenzoic, hydroxybenzoic and hydroxyphenylacetic acids, as well as luteolin, apigenin and vanillic acid from the vegetable to the oil was frequent when eggplant, tomato and pumpkin were cooked. The cooking water was enriched in most of the phenols analysed, as the case of chlorogenic acid and phenols exclusive to EVOO after W/O boiling. The values of AC in the fresh oil decreased or were maintained after being used to cook the vegetables. With some exceptional increases in the oil used for frying (p<0.05). The cooking techniques were classified in decreasing order according to the AC as follows: raw>deep frying>sautéing>boiling. This pattern was more consistent with DPPH results (from potato, eggplant and pumpkin) than in those of ABTS (pumpkin) and FRAP (eggplant). The water fraction recovered from boiling was enriched in Trolox equivalents being higher when EVOO was added. Phenolic content and AC in the EVOO decreased after cooking Mediterranean Diet vegetables, whereas the water was enriched after the boiling processes, particularly when oil was included.

scholarly journals Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 246 ◽  
Author(s):  
Jessica del Pilar Ramírez-Anaya ◽  
Ma. Claudia Castañeda-Saucedo ◽  
Manuel Olalla-Herrera ◽  
Marina Villalón-Mir ◽  
Herminia López-García de la Serrana ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Olive Oil ◽  
High Performance ◽  
Ferric Iron ◽  
Phenolic Content ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Total Phenolic ◽  
Water Fraction

Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbensothiazoline)-6-sulphonic acid (ABTS)), total phenolic content (TPC) and individual phenols (high-performance liquid chromatography (HPLC)) in unused and used EVOO and water were determined. The water used to boil tomatoes showed the highest TPC value, whilst the lowest was found in the EVOO from the W/O used for boiling potatoes. After processing, the concentrations of phenols exclusive to EVOO diminished to different extents. There was a greater transfer of phenols from the vegetable to the oil when eggplant, tomato and pumpkin were cooked. W/O boiling enriched the water for most of the phenols analysed, such as chlorogenic acid and phenols exclusive to EVOO. The values of AC decreased or were maintained when fresh oil was used to cook the vegetables (raw > frying > sautéing > boiling). The water fraction was enriched in 6-hydroxy-2,5,7,8–tetramethyl-chroman-2-carboxylic acid (Trolox) equivalents following boiling, though to a greater extent when EVOO was added. Phenolic content and AC of EVOO decreased after cooking Mediterranean diet vegetables. Further, water was enriched after the boiling processes, particularly when oil was included.

scholarly journals The Enhanced Beneficial Effect of Extra Virgin Olive Oil Over Evening Primrose Oil on Oxidative Stress, and Liver Function in Male Arthritic Rats

2021 ◽  
pp. 14-26
Author(s):  
Mohamed A. Kandeil ◽  
Sana’a O. Ebrahim ◽  
Basant M. Mahmoud
Keyword(s):  
Rheumatoid Arthritis ◽  
Oxidative Stress ◽  
Olive Oil ◽  
Liver Enzymes ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Male Rats ◽  
Evening Primrose Oil ◽  
Evening Primrose

Aims: Rheumatoid arthritis (RA) is characterized by the onset of oxidative stress. This study aimed to evaluate the enhancing of extra virgin olive (EVOO) and Evening primrose oil (EPO) on oxidative stress and liver enzymes in male Wistar rats and compare between them. Place and Duration: Faculty of Science biochemistry department, Between July 2018 and August 2018. Methodology: A Subcutaneous injection of 200 µl of Freund's complete adjuvant into a footpad of the right hind leg of Wistar male rats at two consecutive days induced RA. Rats received EVOO and EPO daily by oral gavage needle with gauge 18 at doses of 5 mg/kg b.wt./day. for 10 and 21 days. No loss was recorded in the experimental rats. Results: A significant depletion in serum Reduced glutathione content (GSH), glutathione peroxidase (GPX), and glutathione s transferase activities (GST) in arthritic rats compared to normal rats after 10 and 21 days of induction which improved significantly after 10 and 21 days of EPO and EVOO treatments. EPO and EVOO treatments for 21 days increased the GSH and GPX compared to 10 days treatments while no difference in GST activity. EVOO treatment improved GSH and GPX after 10 and 21 days than EPO treatment. The elevated uric acid levels in arthritic rats were markedly ameliorated as a result of EVOO and EPO treatment administration. Increased lipid peroxidation products (MDA), rheumatoid factor, and liver enzyme (Alanine transaminase ALT and Aspartate transaminase AST) were recorded in arthritic rats and they significantly progressed after EPO and EVOO treatments for 10 and 21 days but EVOO had the best effect at 21 days. Conclusion: EVOO and EPO showed significant antioxidant efficacies and improved affected liver enzymes due to rheumatoid arthritis onset. When comparing olive oil has more antioxidant properties than evening primrose oil, so we recommend more studies on olive oil combination with anti-arthritic medications to improve their efficacies with less toxicity.

scholarly journals Behavioral and Neurochemical Effects of Extra Virgin Olive Oil Total Phenolic Content and Sideritis Extract in Female Mice

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5000
Author(s):  
Nikolaos Kokras ◽  
Eleni Poulogiannopoulou ◽  
Marinos G. Sotiropoulos ◽  
Rafaella Paravatou ◽  
Eleni Goudani ◽  
...  
Keyword(s):  
Prefrontal Cortex ◽  
Olive Oil ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Total Phenolic ◽  
Female Mice ◽  
Antidepressant Effects ◽  
High Doses

The aim of this study was to determine the cognitive and behavioral effects of extra virgin olive oil total phenolic content (TPC) and Sideritis (SID) extracts in female mice, and identify the associated neurochemical changes in the hippocampus and the prefrontal cortex. All animals received intraperitoneal low or high doses of TPC, SID or vehicle treatment for 7 days and were subjected to the Open Field (OF), Novel Object Recognition (NOR) and Tail Suspension Test (TST). The prefrontal cortex and hippocampus were dissected for analysis of neurotransmitters and aminoacids with high performance liquid chromatography with electrochemical detection (HPLC-ED). Both TPC doses enhanced vertical activity and center entries in the OF, which could indicate an anxiolytic-like effect. In addition, TPC enhanced non-spatial working memory and, in high doses, exerted antidepressant effects. On the other hand, high SID doses remarkably decreased the animals’ overall activity. Locomotor and exploratory activities were closely associated with cortical increases in serotonin turnover induced by both treatments. Cognitive performance was linked to glutamate level changes. Furthermore, TPC reduced cortical taurine levels, while SID reduced cortical aspartate levels. TPC seems to have promising cognitive, anxiolytic and antidepressant effects, whereas SID has sedative effects in high doses. Both extracts act in the brain, but their specific actions and properties merit further exploration.

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 Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils

2021 ◽  
Vol 2021 ◽  
pp. 1-14
Author(s):  
Florencia de Alzaa ◽  
Claudia Guillaume ◽  
Leandro Ravetti
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Canola Oil ◽  
Negative Impact ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds ◽  
Deep Frying ◽  
Chicken Nuggets ◽  
Fried Food

The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils. The trials consisted of 4 cycles of deep-frying at 180°C for 4 minutes using extra virgin olive oil (EVOO), canola, and grapeseed oils. Samples of food and oils were taken untreated and after the treatments for sensorial and chemical analysis. EVOO and canola oil deep-fried food were preferred by their colour, but canola fried food was disliked because of its flavour. Results showed that there is a transference between food and oils regarding fatty acid profile and antioxidant content as well as trans fatty acids (TFAs) and polar compounds (PCs). All food presented more antioxidants and monounsaturated fatty acids after having been cooked with EVOO than after cooking with canola and grapeseed oils. Highest PCs in food were found when using canola oil and grapeseed oils. EVOO was shown to decrease the PCs in chips and chicken nuggets. PCs were not detected in raw broccoli, and broccoli cooked in EVOO showed the lowest PCs content. Canola and grapeseed oils increased the TFAs in food, whereas EVOO decreased the TFAs in the chips and maintained the initial TFAs levels in chicken nuggets and broccoli. This study shows that EVOO improves the nutritional profile of the food when compared with canola and grapeseed oils when deep-frying without any negative impact on palatability or appearance.

scholarly journals Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of ‘Corbella’ Extra-Virgin Olive Oil

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 877
Author(s):  
Anallely López-Yerena ◽  
Antonia Ninot ◽  
Núria Jiménez-Ruiz ◽  
Julián Lozano-Castellón ◽  
Maria Pérez ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Performance ◽  
Phenolic Content ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Total Phenolic ◽  
Processing Conditions ◽  
Phenolic Profile ◽  
Olive Variety ◽  
Technical Factors

The ancient ‘Corbella’ olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was to determine the effect of agronomic and technical factors on the phenolic fingerprint of EVOO and to establish the optimum harvesting time and crushing and malaxation conditions for ‘Corbella’ olives. Therefore, three different ripening indices (0.3, 1.2, and 3.2) and three crushing temperatures (10, 18, and 25 OC) were studied. Additionally, a factorial design to optimize the phenolic concentration of the EVOO was developed, applying a range of sieve diameters (4 and 6 mm), and malaxation time (30 and 60 min) and temperature (27, 32, and 37 °C). The phenolic profile was analyzed by ultra-high performance liquid chromatography coupled to mass spectrometry in a tandem detector. The level of secoiridoids, the major phenolic compounds in the oil, was higher when using olives harvested earlier. Oleuropein aglycone and ligstroside aglycone were degraded during crushing at high temperatures, resulting in the formation of oleacein and oleocanthal. The best processing conditions in terms of total phenolic content were found to be 30 min of malaxation at 37 OC, the crushing size not having any affect.

Odor Profile of Different Varieties of Extra-Virgin Olive Oil During Deep Frying Using an Electronic Nose and SPME-GC-FID

2011 ◽  
Author(s):  
Valeria Messina ◽  
Andrea Biolatto ◽  
Ana Sancho ◽  
Adriana Descalzo ◽  
Gabriela Grigioni ◽  
...  
Keyword(s):  
Olive Oil ◽  
Electronic Nose ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Deep Frying ◽  
Odor Profile
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