scholarly journals The Chemical Composition of Oils and Cakes of Ochna serrulata (Ochnaceae) and Other Underutilized Traditional Oil Trees from Western Zambia

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5210
Author(s):  
Adela Frankova ◽  
Anna Manourova ◽  
Zora Kotikova ◽  
Katerina Vejvodova ◽  
Ondrej Drabek ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Food Production ◽  
Oil Production ◽  
Oil Extraction ◽  
Intensive Agriculture ◽  
Negative Effects ◽  
Good Source ◽  
Parinari Curatellifolia ◽  
Oil Plant ◽  
Pharmaceutical Industries

Currently, the negative effects of unified and intensive agriculture are of growing concern. To mitigate them, the possibilities of using local but nowadays underused crop for food production should be more thoroughly investigated and promoted. The soybean is the major crop cultivated for vegetable oil production in Zambia, while the oil production from local oil-bearing plants is neglected. The chemical composition of oils and cakes of a three traditional oil plant used by descendants of the Lozi people for cooking were investigated. Parinari curatellifolia and Schinziophyton rautanenii oils were chiefly composed of α-eleostearic (28.58–55.96%), linoleic (9.78–40.18%), and oleic acid (15.26–24.07%), whereas Ochna serrulata contained mainly palmitic (35.62–37.31%), oleic (37.31–46.80%), and linoleic acid (10.61–18.66%); the oil yield was high (39–71%). S. rautanenii and O. serrulata oils were rich in γ-tocopherol (3236.18 μg/g, 361.11 μg/g, respectively). The O. serrulata oil also had a very distinctive aroma predominantly composed of p-cymene (52.26%), m-xylene (9.63%), γ-terpinene (9.07%), o-xylene (7.97), and limonene (7.23%). The cakes remaining after oil extraction are a good source of essential minerals, being rich in N, P, S, K, Ca, and Mg. These plants have the potential to be introduced for use in the food, technical, or pharmaceutical industries.

scholarly journals The Use of Olive Leaves in Buža Olive Cultivar Oil Production: Exploring the Impact on Oil Yield and Chemical Composition

Agriculture ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 917
Author(s):  
Anja Novoselić ◽  
Dora Klisović ◽  
Igor Lukić ◽  
Marina Lukić ◽  
Karolina Brkić Bubola
Keyword(s):  
Oil Production ◽  
Oil Extraction ◽  
Ethyl Esters ◽  
Oil Yield ◽  
Phenolic Composition ◽  
Olive Leaf ◽  
Negative Effects ◽  
Olive Leaves ◽  
Olive Cultivar ◽  
The Impact

The effect of the addition of different amounts of olive leaf (1, 2.5, and 5%, m/m) during Buža olive cv. oil production on the quantitative production parameters, composition, and sensory characteristics of the obtained oils were investigated in this study. The addition of leaf during oil extraction increased oil yield and extractability index by 97% compared to the control oil. The addition of leaf during extraction increased the concentration of pigments in oils, and the oil positive sensory attributes intensities, such as fruitiness and green grass/leaf notes. The influence on oil phenolic composition was dependent on the amount of leaf added. When 1% leaf was added, most of the phenolic compounds were preserved, while the addition of leaf at 5% decreased the concentration of the majority of phenols, especially secoiridoids by 45% compared to the control oil. The addition of leaf slightly increased the concentration of fatty acid ethyl esters and waxes in the oils. The obtained results indicate that particular importance should be given to the amount of olive leaf present in olive paste during oil extraction, since it apparently can increase the extractability of oil, but can also have negative effects on phenolic composition when added in excess.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

scholarly journals Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 598
Author(s):  
Graziana Difonzo ◽  
Antonella Aresta ◽  
Pietro Cotugno ◽  
Roberta Ragni ◽  
Giacomo Squeo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Freeze Drying ◽  
Oil Production ◽  
Production Costs ◽  
Drying Methods ◽  
Olive Pomace ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Pharmaceutical Industries

Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO2) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries.

Population Fluctuation and the Adoption of Food Production in Prehistoric Korea: Using Radiocarbon Dates as a Proxy for Population Change

Radiocarbon ◽  
2017 ◽  
Vol 59 (6) ◽  
pp. 1761-1770 ◽  
Author(s):  
Yongje Oh ◽  
Matthew Conte ◽  
Seungho Kang ◽  
Jangsuk Kim ◽  
Jaehoon Hwang
Keyword(s):  
Probability Distribution ◽  
Population Growth ◽  
Food Production ◽  
Population Change ◽  
Population Pressure ◽  
Population Fluctuation ◽  
Intensive Agriculture ◽  
Rice Farming ◽  
Radiocarbon Dates ◽  
Transition To Agriculture

AbstractPopulation growth has been evoked both as a causal factor and consequence of the transition to agriculture. The use of radiocarbon (14C) dates as proxies for population allows for reevaluations of population as a variable in the transition to agriculture. In Korea, numerous rescue excavations during recent decades have offered a wealth of14C data for this application. A summed probability distribution (SPD) of14C dates is investigated to reconstruct population trends preceding and following adoptions of food production in prehistoric Korea. Important cultivars were introduced to Korea in two episodes: millets during the Chulmun Period (ca. 6000–1500 BCE) and rice during the Mumun Period (ca. 1500–300 BCE). The SPD suggests that while millet production had little impact on Chulmun populations, a prominent surge in population appears to have followed the introduction of rice. The case in prehistoric Korea demonstrates that the adoption of food production does not lead inevitably towards sustained population growth. Furthermore, the data suggest that the transition towards intensive agriculture need not occur under conditions of population pressure resulting from population growth. Rather, intensive rice farming in prehistoric Korea began during a period of population stagnation.

Chemical composition of solid waste and effect of enzymatic oil extraction on the microstructure of soybean (Glycine max)

2012 ◽  
Vol 36 (1) ◽  
pp. 405-414 ◽  
Author(s):  
Ângela Angeloni Rovaris ◽  
Carolinne Odebrecht Dias ◽  
Iria Pedroso da Cunha ◽  
Rejane Maria Cirra Scaff ◽  
Alicia de Francisco ◽  
...  
Keyword(s):  
Glycine Max ◽  
Chemical Composition ◽  
Solid Waste ◽  
Oil Extraction

scholarly journals BIOLOGICAL IMPORTANCE OF MICROBES IN AGRICULTURE, FOOD AND PHARMACEUTICAL INDUSTRY: A REVIEW

2020 ◽  
pp. 1-4
Author(s):  
MARIA KALSOOM ◽  
FAZAL UR REHMAN ◽  
TALHA SHAFIQUE ◽  
SANWAL JUNAID ◽  
NIMRA KHALID ◽  
...  
Keyword(s):  
Biological Sciences ◽  
Sustainable Agriculture ◽  
Food Production ◽  
Review Article ◽  
The Other ◽  
Medicinal Products ◽  
Important Food ◽  
Food Industries ◽  
Effect Of Food ◽  
Pharmaceutical Industries

Biotechnology is the most prominent and rapidly growing segment of the biological sciences that is making its diversified application in sustainable agriculture. Biofertilizers, biopesticides, bioherbicides, bioinsecticides, and many of the other fungal based and viral based insecticides, obtained using microorganisms, are some of the outcomes of biotechnology playing a key role in sustainable agriculture. Many of other important food products are also obtained by microbial fermentation. Different microbes are added to get the desired effect of food at the specific stages of food production process. Pharmaceutical microbiology includes the manufacturing of different pharmaceutical and medicinal products. This review article has a wide overview of microbes mainly used in agriculture, food industries, and pharmaceutical industries.

scholarly journals Chemical Composition and Antimicrobial Activity of the Essential oils of 14 known Ficus species – A Concise Review

2021 ◽  
Vol 12 (6) ◽  
pp. 8003-8034
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Volatile Oils ◽  
Good Source ◽  
Concise Review ◽  
Living Organisms

Compounds useful for drugs, cosmetics, and food have been obtained directly or indirectly from living organisms over the years. However, there has been a renewed interest in getting useful compounds from living organisms, especially plants. Essential oils, interchangeably called volatile oils, are bioactive compounds found in minute quantities in some plants. Essential or volatile oils have been known for years to find usefulness in foods, drugs (antimicrobial, antifungal), and cosmetics. This review attempts to summarize information on the essential oil from Ficus species concerning their morphology, pharmacology, bioactivity, and application. This was achieved by gathering information on essential oils from different Ficus species. Essential oils from Ficus species are a good source of bioactive compounds for use in drug, food, and cosmetic industries. It is worthy to note that Nigerian Figs were characterized by the high presence of phytol and 6,10,14-trimethyl-2-pentadecanone, and these compounds are, therefore, seen as markers. Furthermore, this review presents numerous insights on how to best harness the different potentials of the essential oils and possibilities to be examined.

scholarly journals THE STATE OF SKIN AND MUCOSAL MICROBIOTES IN WORKERS AS AN ADAPTATION CRITERION TO OCCUPATIONAL FACTORS (BASED ON THE OIL EXTRACTION INDUSTRY)

2019 ◽  
Vol 98 (9) ◽  
pp. 1015-1020
Author(s):  
G. G. Gimranova ◽  
Lyaylya M. Masyagutova ◽  
L. G. Gizatullina
Keyword(s):  
Respiratory Tract ◽  
Working Conditions ◽  
Oil Production ◽  
Oil Extraction ◽  
Upper Respiratory Tract ◽  
Occupational Factors ◽  
Mucous Membranes ◽  
Number Of Microorganisms ◽  
Deep Layers ◽  
Upper Respiratory

Introduction. The working conditions of workers in oil-producing industries do not exclude the negative impact of a harmful biological factor of the working environment. The combined effect of harmful and dangerous factors (noise, vibration, a complex of chemicals of varying intensity), adverse climatic and geographical conditions in the process of oil production lead to violations of the structural and functional state of the body and increase the risk of disease caused by opportunistic microorganisms. Material and methods. To study the effect of working conditions of workers engaged in oil extraction on the qualitative and quantitative composition of the microorganism, an investigation of skin microbiota and microbiocenosis of the upper respiratory tract mucosa was carried out. Using the method of skin prints from the inner surface of the forearm on a plate with blood agar allowed, along with the total number of microorganisms, to determine the presence of hemolytic forms on the surface and in deep layers of the skin of oil workers. Estimate the influence of working conditions on the microbiocenosis of the upper respiratory tract and mucosal anti-infective resistance of the mucous membrane analyzed the species composition of the microbiota of the nasal mucosa and pharynx in workers, directly and indirectly engaged in oil production. Results. Studies show in workers directly involved in oil extraction, the number of microorganisms of the skin is significantly higher than that of healthy people in average by 2.0-3.6 times on the surface and 1.7-3.7 times in the deep layers. For machinists, these differences achieve 2.5-4.0 and 1.2-4.0 times, respectively, and for engineering and technical workers, 1.4-2.3 on the skin surface and 1.2-2.5 in the deep layers. For drillers, drillers’ assistants, operators, the presence of conditionally pathogenic microorganisms of 3-5 or more components on the nasal and pharyngeal polymicrobial associations is typical, and for engineers, engineers and technicians from 2-4, less often 5 components. Conclusion. The impact of occupational factors affecting workers in the process of oil extraction, contributes to the development of microbiocenosis lesions of the skin and mucous membranes. On the surface of the skin and mucous membranes of the upper respiratory tract there are a wide variety and specific structure of the microflora, specific to each of the studied groups in the workers examined.

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