scholarly journals Application of Hydroxytyrosol in the Functional Foods Field: From Ingredient to Dietary Supplements

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1246
Author(s):  
Andreia F. R. Silva ◽  
Daniela Resende ◽  
Mariana Monteiro ◽  
Manuel A. Coimbra ◽  
Artur M. S. Silva ◽  
...  
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Food Products ◽  
Olive Tree ◽  
Functional Ingredient ◽  
Beneficial Effects ◽  
Food Properties ◽  
Regular Consumption ◽  
The Impact ◽  
By Products

Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. The European Food Safety Authority recommends regular consumption of HT due to its several beneficial effects on human health, which are closely associated to its antioxidant activity. These reasons make HT an excellent candidate for application as a functional ingredient in the design of novel food products. Patents already exist for methodologies of extraction, purification, and application of HT in supplements and food products. The present review discusses the impact of HT incorporation on food properties and its effects on consumers, based on relevant data related to the use of HT as a functional ingredient, both as a pure compound or in the form of HT-rich extracts, in various food products, namely in edible oils, beverages, bakery products, as well animal-based foods such as meat, fishery and dairy products.

scholarly journals From olive to olive oil: a general approach

2021 ◽  
Vol 10 (3) ◽  
pp. e32210313408
Author(s):  
Bruna Sanches Silva ◽  
Marcio Schmiele
Keyword(s):  
Olive Oil ◽  
Chemical Characterization ◽  
Olive Tree ◽  
Extraction Methods ◽  
Quality Parameters ◽  
International Standards ◽  
Beneficial Effects ◽  
Fatty Acids Profile ◽  
Physical And Chemical ◽  
By Products

This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.

scholarly journals Role of Oleic Acid in the Gut-Liver Axis: From Diet to the Regulation of Its Synthesis via Stearoyl-CoA Desaturase 1 (SCD1)

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2283 ◽  
Author(s):  
Elena Piccinin ◽  
Marica Cariello ◽  
Stefania De Santis ◽  
Simon Ducheix ◽  
Carlo Sabbà ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Olive Oil ◽  
Intestinal Inflammation ◽  
Principal Component ◽  
Monounsaturated Fatty Acids ◽  
Beneficial Effects ◽  
Stearoyl Coa Desaturase ◽  
The Impact

The consumption of an olive oil rich diet has been associated with the diminished incidence of cardiovascular disease and cancer. Several studies have attributed these beneficial effects to oleic acid (C18 n-9), the predominant fatty acid principal component of olive oil. Oleic acid is not an essential fatty acid since it can be endogenously synthesized in humans. Stearoyl-CoA desaturase 1 (SCD1) is the enzyme responsible for oleic acid production and, more generally, for the synthesis of monounsaturated fatty acids (MUFA). The saturated to monounsaturated fatty acid ratio affects the regulation of cell growth and differentiation, and alteration in this ratio has been implicated in a variety of diseases, such as liver dysfunction and intestinal inflammation. In this review, we discuss our current understanding of the impact of gene-nutrient interactions in liver and gut diseases, by taking advantage of the role of SCD1 and its product oleic acid in the modulation of different hepatic and intestinal metabolic pathways.

scholarly journals Effects of Extrinsic Wheat Fiber Supplementation on Fecal Weight; A Randomized Controlled Trial

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 298
Author(s):  
Beate Brandl ◽  
Yu-Mi Lee ◽  
Andreas Dunkel ◽  
Thomas Hofmann ◽  
Hans Hauner ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Controlled Trial ◽  
Dry Weight ◽  
Food Products ◽  
Short Chain Fatty Acids ◽  
Normal Diet ◽  
Outcome Variable ◽  
Beneficial Effects ◽  
Wet Weight ◽  
The Impact

Higher fiber intake may confer beneficial effects on health. Our objective was to investigate the impact of 10 g extrinsic wheat fiber on fecal bulk. Therefore, we performed two randomized intervention studies in which we provided extrinsic wheat fiber-enriched products or appropriate control products for five days together with normal diet. In one trial, 10 participants received fiber-enriched food products, whereas in the second study, 19 participants supplemented their daily diet with fiber-enriched drinks. The main outcome variable of this intervention was fecal bulk. Other outcomes were gut microbiota composition, short chain fatty acids in feces, and stool consistency and frequency. Fecal wet weight was significantly increased (p < 0.02) with extrinsic wheat fiber-enriched foods. In contrast, ingestion of extrinsic wheat fiber in the form of drinks did not significantly change fecal wet weight. In both groups, fecal dry weight was not altered upon extrinsic wheat fiber supplementation. However, the intake of fiber-enriched foods resulted in higher acetic acid levels in feces compared to fiber-enriched drinks. Regarding gut microbiota profiles, extrinsic wheat fiber-enriched food products were not associated with substantial alterations. In conclusion, 10 g extrinsic wheat fiber added to a normal diet increased fecal bulk if administered in a solid food matrix, but not if applied in the form of drinks. DRKS, DRKS00015792.Registered 30 October 2018.

scholarly journals Cardiovascular effects of edible oils: a comparison between four popular edible oils

2010 ◽  
Vol 23 (2) ◽  
pp. 334-348 ◽  
Author(s):  
D. Bester ◽  
A. J. Esterhuyse ◽  
E. J. Truter ◽  
J. van Rooyen
Keyword(s):  
Fish Oil ◽  
Olive Oil ◽  
Palm Oil ◽  
Sunflower Seed ◽  
Cardiovascular Health ◽  
Seed Oil ◽  
Edible Oils ◽  
Dietary Supplementation ◽  
Present Review ◽  
Beneficial Effects

Edible oils form an essential part of the modern diet. These oils play a role as an energy source, and provide the diet with many beneficial micronutrients. Although a popular conception may be that fat should be avoided, certain edible oils as a dietary supplement may play an important role in the improvement of cardiovascular health. CVD has become one of the leading causes of death worldwide. Dietary supplementation with different oils may have beneficial effects on cardiovascular health. While olive oil and sunflower-seed oil are known to reduce serum cholesterol, fish oil has become well known for reducing potentially fatal cardiac arrhythmias. Recently, red palm oil research has shown beneficial effects on cardiac recovery from ischaemia–reperfusion injury. It is clear that dietary supplementation with edible oils may play a vital role in reducing the mortality rate due to heart disease. The specific benefits and disadvantages of these oils should, however, be explored in greater depth. The present review will attempt to identify the benefits and shortcomings of four popular edible oils, namely olive oil, sunflower-seed oil, fish oil and palm oil. Additionally the present review will aim to reveal potential areas of research which could further enhance our understanding of the effects of edible oils on cardiovascular health.

scholarly journals Diet-Derived Antioxidants and Their Role in Inflammation, Obesity and Gut Microbiota Modulation

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 708
Author(s):  
Andrea Deledda ◽  
Giuseppe Annunziata ◽  
Gian Carlo Tenore ◽  
Vanessa Palmas ◽  
Aldo Manzin ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Gut Microbiota ◽  
Dietary Patterns ◽  
Fruits And Vegetables ◽  
Beneficial Effects ◽  
Relevant Evidence ◽  
Nutritional Guidelines ◽  
Regular Consumption ◽  
Health Promoting ◽  
The Impact

It is generally accepted that gut microbiota, inflammation and obesity are linked to the development of cardiovascular diseases and other chronic/non-communicable pathological conditions, including cancer, neurodegenerative diseases and ageing-related disorders. In this scenario, oxidative stress plays a pivotal role. Evidence suggests that the global dietary patterns may represent a tool in counteracting oxidative stress, thus preventing the onset of diseases related to oxidative stress. More specifically, dietary patterns based on the regular consumption of fruits and vegetables (i.e., Mediterranean diet) have been licensed by various national nutritional guidelines in many countries for their health-promoting effects. Such patterns, indeed, result in being rich in specific components, such as fiber, minerals, vitamins and antioxidants, whose beneficial effects on human health have been widely reported. This suggests a potential nutraceutical power of specific dietary components. In this manuscript, we summarize the most relevant evidence reporting the impact of dietary antioxidants on gut microbiota composition, inflammation and obesity, and we underline that antioxidants are implicated in a complex interplay between gut microbiota, inflammation and obesity, thus suggesting their possible role in the development and modulation of chronic diseases related to oxidative stress and in the maintenance of wellness. Do all roads lead to Rome?

scholarly journals Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces

Processes ◽  
2020 ◽  
Vol 8 (5) ◽  
pp. 511 ◽  
Author(s):  
Juan Francisco García Martín ◽  
Manuel Cuevas ◽  
Chao-Hui Feng ◽  
Paloma Álvarez Mateos ◽  
Miguel Torres García ◽  
...  
Keyword(s):  
Olive Oil ◽  
Energy Production ◽  
Oil Industry ◽  
Olive Tree ◽  
Biofuel Production ◽  
Future Research ◽  
Olive Stones ◽  
The World ◽  
Tree Pruning ◽  
By Products

Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 × 106 ha, which produces more than 20 × 106 t olives per year. Most of these olives are destined to the production of olive oils. The main by-products of the olive oil industry are olive-pruning debris, olive stones and different pomaces. In cultures with traditional and intensive typologies, one single ha of olive grove annually generates more than 5 t of these by-products. The disposal of these by-products in the field can led to environmental problems. Notwithstanding, these by-products (biomasses) have a huge potential as source of energy. The objective of this paper is to comprehensively review the latest advances focused on energy production from olive-pruning debris, olive stones and pomaces, including processes such as combustion, gasification and pyrolysis, and the production of biofuels such as bioethanol and biodiesel. Future research efforts required for biofuel production are also discussed. The future of the olive oil industry must move towards a greater interrelation between olive oil production, conservation of the environment and energy generation.

scholarly journals Effect of Religious and Cultural Information of Olive Oil on Consumer Behavior: Evidence from Japan

2020 ◽  
Vol 12 (3) ◽  
pp. 810 ◽  
Author(s):  
Tamaki Kitagawa ◽  
Kenichi Kashiwagi ◽  
Hiroko Isoda
Keyword(s):  
Consumer Behavior ◽  
Willingness To Pay ◽  
Olive Oil ◽  
Choice Experiment ◽  
Olive Tree ◽  
Oil Products ◽  
Cultural Information ◽  
Mediterranean Culture ◽  
Religious Imagery ◽  
The Impact

The olive tree and oil are iconic in the Mediterranean culture and religions, and producers incorporate those associations into the packaging of olive oil products they distribute regionally. This study examines the impact of religious and cultural information about olive oil on consumer behavior. A choice experiment was conducted to survey Japanese consumers’ willingness to pay for olive oil products. Results show that consumers respond with varying degrees of favor to the characteristic of “produced in pilgrimage destination,” but if cultural and religious information related to olive is provided, their willingness to pay increases 6.7 times. Measurements of cross-effects show that consumers that are more educated respond favorably to cultural and religious imagery, whereas older consumers and those with more children respond less favorably. Empirical results imply those regional religious and cultural allusions could be used to differentiate and promote olive oil products in a culturally distinct market.

scholarly journals Irradiation influence on the chemical composition and morphological properties of the agricultural products

2021 ◽  
Vol 845 (1) ◽  
pp. 012036
Author(s):  
E N Anikieva ◽  
A Yu Astapov ◽  
A A Anikiev ◽  
E A Anikieva
Keyword(s):  
Chemical Composition ◽  
Radiation Treatment ◽  
Food Products ◽  
International Markets ◽  
Agricultural Products ◽  
Morphological Properties ◽  
Radiation Doses ◽  
Radiation Processing ◽  
The Impact ◽  
By Products

Abstract The article discusses the impact of radiation treatment of agricultural products on their chemical composition, which determines the nutritional value of products, as well as on the main properties of products. The main advantages of agricultural products that have undergone radiation treatment are given, related, inter alia, to an increase in their shelf life, prevention of diseases and insect damage. The world experience of increasing the volume of radiation processing products by type in comparison with the 2010 level is considered. The main criteria for radiation processing of food products and the levels of radiation doses required for absorption by products to achieve certain technological goals are presented. The influence of radiation doses of radiation on proteins, fats, carbohydrates and vitamins in agricultural products is indicated. The influence of radiation exposure on the growth and maturation of some crops is estimated. The possibility of the influence of changes in the structure and composition of irradiated food products on the human body is emphasized. The factors that ensure the profitability of farms that use the practice of radiation processing of agricultural products when supplying them to international markets are also given. The calculations are carried out on a model of a small farm specializing in the cultivation of cucumbers and tomatoes.

scholarly journals Anti-Inflammatory Action of Dietary Wild Olive (Acebuche) Oil in the Retina of Hypertensive Mice

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1993
Author(s):  
Álvaro Santana-Garrido ◽  
Claudia Reyes-Goya ◽  
Santiago Milla-Navarro ◽  
Pedro de la Villa ◽  
Helder André ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Beneficial Effects ◽  
Tnf Α ◽  
Inflammatory Processes ◽  
Wild Olive ◽  
Anti Inflammatory ◽  
Inflammatory Action

Inflammation plays a crucial role in the course of eye diseases, including many vascular retinopathies. Although olive oil is known to have beneficial effects against inflammatory processes, there is no information available on the anti-inflammatory potential of the wild olive tree (namely, acebuche (ACE) for the primitive Spanish lineages). Here we investigate the anti-inflammatory effects of ACE oil in the retina of a mouse model of arterial hypertension, which was experimentally induced by administration of L-NAME (NG-nitro-L-arginine-methyl-ester). The animals were fed supplements of ACE oil or extra virgin olive oil (EVOO, for comparative purposes). Retinal function was assessed by electroretinography (ERG), and different inflammation-related parameters were measured in the retina and choroid. Besides significant prevention of retinal dysfunction shown in ERG recordings, ACE oil-enriched diet upregulated the expression of the anti-inflammatory markers PPARγ, PPARα and IL-10, while reducing that of major proinflammatory biomarkers, IL-1β, IL-6, TNF-α and COX-2. This is the first report to highlight the anti-inflammatory properties of an ACE oil-enriched diet against hypertension-related retinal damage. Noteworthy, dietary supplementation with ACE oil yielded better results compared to a reference EVOO.

scholarly journals The Valorisation of Olive Mill Wastewater from Slovenian Istria by Fe3O4 Particles to Recover Polyphenolic Compounds for the Chemical Specialties Sector

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6946
Author(s):  
Kelly Peeters ◽  
Ana Miklavčič Višnjevec ◽  
Esakkiammal Esakkimuthu ◽  
Matthew Schwarzkopf ◽  
Črtomir Tavzes
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Extraction Methods ◽  
High Reactivity ◽  
Polyphenolic Compounds ◽  
Olive Mill Wastewater ◽  
Beneficial Effects ◽  
Two Phases ◽  
By Products ◽  
Olive Mill

Olive oil production using three-phase decanter systems creates olive oil and two by-products: olive mill wastewater (OMWW) and pomace. These by-products contain the highest share of polyphenolic compounds that are known to be associated with beneficial effects on human health. Therefore, they are an attractive source of phenolic compounds for further industrial use in the cosmetic, pharmaceutical and food industries. The use of these phenolics is limited due to difficulties in recovery, high reactivity, complexity of the OMWW matrix and different physiochemical properties of phenolic compounds. This research, focused on OMWW, was performed in two phases. First, different polyphenol extraction methods were compared to obtain the method that yields the highest polyphenol concentration. Twenty-five phenolic compounds and their isomers were determined. Acidifying OMWW, followed by five minutes of ultrasonication, resulted in the highest measured polyphenol content of 27 mg/L. Second, the collection of polyphenolic compounds from OMWW via adsorption on unmodified iron (II, III) oxide particles was investigated. Although low yields were obtained for removed polyphenolic compounds in one removal cycle, the process has a high capability to be repeated.

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