scholarly journals The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3184
Author(s):  
Aspasia Mastralexi ◽  
Maria Z. Tsimidou
Keyword(s):  
Oleic Acid ◽  
Vitamin E ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Scientific Basis ◽  
Health Claims ◽  
Olive Groves ◽  
Food Legislation ◽  
Phenol Composition

The European food legislation authorizes the use of certain health claims based on a scientific basis. This study aimed to evaluate the fatty acid, tocopherol, and polar phenol composition of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki regarding the fulfillment of official requirements for the health claims of ‘oleic acid’, ‘vitamin E’, and ‘olive oil polyphenols’. The examination of representative industrial VOOs from 15 olive mills of the Chalkidiki regional unit showed that the two cultivars yield oils contained the necessary concentrations of the responsible bioactive compounds. This evidence was further substantiated by a four harvest study whereby olives from different maturity stages were sampled from three olive groves. Oils were extracted at a laboratory scale and examined for their content in the above-mentioned three categories of constituents. Oils produced at industrial scale from olives harvested on the ‘technological optimum’ stage according to the olive grove proprietor were also analyzed. Extra virgin olive oil of the studied cultivars can safely bear the generic claims for ‘oleic acid’ and ‘vitamin E’. The cultivars present great potential regarding the total hydroxytyrosol and tyrosol content of the extracted oil required to attain the third health claim that may be influenced negatively by manufacturing practices.

scholarly journals Antioxidant and Neuroprotective Activity of Extra Virgin Olive Oil Extracts Obtained from Quercetano Cultivar Trees Grown in Different Areas of the Tuscany Region (Italy)

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 421
Author(s):  
Maria Cristina Barbalace ◽  
Lorenzo Zallocco ◽  
Daniela Beghelli ◽  
Maurizio Ronci ◽  
Serena Scortichini ◽  
...  
Keyword(s):  
Neurodegenerative Diseases ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Thioredoxin Reductase ◽  
Extra Virgin Olive Oil ◽  
Bioactive Molecules ◽  
Neuroprotective Activity ◽  
Heme Oxygenase 1 ◽  
Quinone Oxidoreductase ◽  
Phenol Composition

Neurodegenerative diseases are driven by several mechanisms such as inflammation, abnormal protein aggregation, excitotoxicity, mitochondrial dysfunction and oxidative stress. So far, no therapeutic strategies are available for neurodegenerative diseases and in recent years the research is focusing on bioactive molecules present in food. In particular, extra-virgin olive oil (EVOO) phenols have been associated to neuroprotection. In this study, we investigated the potential antioxidant and neuroprotective activity of two different EVOO extracts obtained from Quercetano cultivar trees grown in two different areas (plain and hill) of the Tuscany region (Italy). The different geographical origin of the orchards influenced phenol composition. Plain extract presented a higher content of phenyl ethyl alcohols, cinnammic acids, oleacein, oleocanthal and flavones; meanwhile, hill extract was richer in lignans. Hill extract was more effective in protecting differentiated SH-SY5Y cells from peroxide stress thanks to a marked upregulation of the antioxidant enzymes heme oxygenase 1, NADPH quinone oxidoreductase 1, thioredoxin Reductase 1 and glutathione reductase. Proteomic analysis revealed that hill extract plays a role in the regulation of proteins involved in neuronal plasticity and activation of neurotrophic factors such as BDNF. In conclusion, these data demonstrate that EVOOs can have important neuroprotective activities, but these effects are strictly related to their specific phenol composition.

Olive oil consumption and its repercussions on lipid metabolism

2020 ◽  
Vol 78 (11) ◽  
pp. 952-968 ◽  
Author(s):  
João Tomé-Carneiro ◽  
María Carmen Crespo ◽  
María Carmen López de las Hazas ◽  
Francesco Visioli ◽  
Alberto Dávalos
Keyword(s):  
Lipid Metabolism ◽  
Adverse Effects ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Health Claims ◽  
Oil Consumption ◽  
Trans Fats ◽  
Cardiometabolic Disorders

Abstract Consumption of highly processed foods, such as those high in trans fats and free sugars, coupled with sedentarism and chronic stress increases the risk of obesity and cardiometabolic disorders, while adherence to a Mediterranean diet is inversely associated with the prevalence of such diseases. Olive oil is the main source of fat in the Mediterranean diet. Data accumulated thus far show consumption of extra virgin, (poly)phenol-rich olive oil to be associated with specific health benefits. Of note, recommendations for consumption based on health claims refer to the phenolic content of extra virgin olive oil as beneficial. However, even though foods rich in monounsaturated fatty acids, such as olive oil, are healthier than foods rich in saturated and trans fats, their inordinate use can lead to adverse effects on health. The aim of this review was to summarize the data on olive oil consumption worldwide and to critically examine the literature on the potential adverse effects of olive oil and its main components, particularly any effects on lipid metabolism. As demonstrated by substantial evidence, extra virgin olive oil is healthful and should be preferentially used within the context of a balanced diet, but excessive consumption may lead to adverse consequences.

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

scholarly journals The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2179 ◽  
Author(s):  
Maria Bellumori ◽  
Lorenzo Cecchi ◽  
Marzia Innocenti ◽  
Maria Lisa Clodoveo ◽  
Filomena Corbo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Accurate Determination ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Health Claims ◽  
Official Method ◽  
Virgin Olive Oils ◽  
Corrective Factor ◽  
Before And After

The health claims of olive oil represent an important marketing lever in raising the willingness to pay for a product, but world producers of extra virgin olive oil (EVOO) do not take advantage of it because there are still obstacles to their use. Among these, one issue is the lack of an official method for determination of all free and linked forms derived from secoiridoidic structures of hydroxytyrosol and tyrosol. In this study, different acidic hydrolytic procedures for analyzing the linked forms were tested. The best method was validated and then applied to more than 100 EVOOs. The content of oleuropein and ligstroside derivatives in EVOOs was indirectly evaluated comparing the amount of phenols before and after hydrolysis. After acidic hydrolysis, a high content of total tyrosol was found in most of the EVOOs. The use of a suitable corrective factor for the evaluation of hydroxytyrosol allows an accurate determination only using pure tyrosol as a standard. Further knowledge on the concentration of total hydroxytyrosol will assist in forecasting the resistance of oils against aging, its antioxidant potential and to better control its quality over time.

scholarly journals Formulasi dan Evaluasi Nanoemulsi dari Extra Virgin Olive Oil (Minyak Zaitun Ekstra Murni) sebagai Anti-Aging

2018 ◽  
Vol 1 (2) ◽  
pp. 391-397
Author(s):  
Nurul Anisha Hakim ◽  
Anayanti Arianto ◽  
Hakim Bangun
Keyword(s):  
Vitamin E ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Tween 80 ◽  
Extra Virgin Olive Oil

Minyak zaitun ekstra murni mengandung berbagai antioksidan dan vitamin E yang mencegah penuaan kulit. Nanoemulsi yang mengandung minyak zaitun ekstra murni merupakan cara yang efektif untuk pelepasan bahan aktif dikarenakan ukuran dropletnya yang kecil, dan dapat dengan mudah berpenetrasi ke dalam kulit. Tujuan dari penelitian ini adalah untuk memformulasi dan mengevaluasi nanoemulsi minyak zaitun sebagai anti-aging.nanoemulsi anti-aging dibuat dari tiga formula menggunakan minyak zaitun ekstra murnidan variasi konsentrasi tween 80 dan sorbitol yaitu formula F1 (24% dan 36%); F2 (25% dan 35%); and F3 (26% dan 34%). Kemudian dilakukan uji stabilitas terhadap sediaan nanoemulsi tersebut selama penyimpanan 12 minggu pada suhu kamar dan ditentukan perbandingan aktivitas anti-aging dari sediaan nanoemulsi and emulsi. Hasil menunjukkan bahwa nanoemulsi minyak zaitun ekstra murni berwarna jernih dan transparan. Stabiltas dari nanoemulsi menunjukkan bahwa formula F2 adalah yang paling stabil selama penyimpanan 12 minggu pada suhu kamar, tidak terdapat perubahan pada uji sentrifugasi dan mempunyai ukuran droplet yang paling kecil (189,82 nm) dan aktivitas anti-aging nya lebih baik dibandingkan dengan emulsi setelah pemakaian sediaan selama 4 minggu.

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).

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
Sign in / Sign up

Export Citation Format

Share Document