scholarly journals Potensi Manfaat Kardioprotektif dari Minyak Zaitun

2020 ◽  
Vol 12 (2) ◽  
pp. 908-915
Author(s):  
Anisa Prima Justica Mustikyantoro
Keyword(s):  
Literature Review ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Refined Olive Oil

Penyakit kardiovaskular menjadi penyebab kematian terbanyak di dunia dan dua faktor risiko utama perkembangannya adalah penuaan dan pola makan. Diet memainkan peran penentu dalam pemeliharaan kesehatan dan pencegahan penyakit. Sementara itu, minyak zaitun diketahui dapat memberikan efek menguntungkan pada keadaan hipertensi dan pencegahan penyakit kardiovaskular dengan berbagai komponen penting didalamnya. Terdapat dua jenis minyak zaitun tergantung pada mekanisme produksinya, yaitu minyak zaitun extra virgin (extra virgin olive oil / EVOO) dan minyak zaitun murni (refined olive oil/ ROO). Tujuan dari studi literatur ini adalah untuk menilai hubungan antara asupan minyak zaitun dan risiko penyakit kardiovaskular serta potensi mafaat kardioprotektif dari minyak zaitun. Metode; penelitian ini merupakan literature review yang melibatkan sumber pustaka sebanyak 18 pustaka yang berasal dari 1 jurnal nasional dan 17 jurnal internasional. Hasil. Beberapa penelitian secara signifikan menunjukkan sifat kardioprotektif, antitrombotik dan antiinflamasi dari minyak zaitun baik dari komponen mayor maupun minor minyak zaitun. Kesimpulan. Asupan makanan dengan minyak zaitun secara konsisten dapat memberikan efek kardioprotektif dari berbagai komponen penting didalamnya, sebagai pencegahan penyakit kardiovaskular.

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

scholarly journals Extra-Virgin Olive Oil Increases the Resistance of LDL to Oxidation More than Refined Olive Oil in Free-Living Men with Peripheral Vascular Disease

1999 ◽  
Vol 129 (12) ◽  
pp. 2177-2183 ◽  
Author(s):  
M. Carmen Ramirez-Tortosa ◽  
Gloria Urbano ◽  
María López-Jurado ◽  
Teresa Nestares ◽  
María C. Gomez ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vascular Disease ◽  
Peripheral Vascular Disease ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Peripheral Vascular ◽  
Free Living ◽  
Refined Olive Oil

scholarly journals The benefits of extra virgin olive oil polyphenols for possible prevention of parkinson’s disease: an integrative mini literature review

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Carine Fabiana Saul ◽  
Isabella Rosa da Mata ◽  
Kathleen Kruger Peres ◽  
Caroline Joana Kuyven ◽  
Rafaella Câmara Rocha Menezes ◽  
...  
Keyword(s):  
Parkinson’S Disease ◽  
Parkinson's Disease ◽  
Literature Review ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Pyropheophytin a in Soft Deodorized Olive Oils

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 978
Author(s):  
Raquel B. Gómez-Coca ◽  
Mahmoud Alassi ◽  
Wenceslao Moreda ◽  
María del Carmen Pérez-Camino
Keyword(s):  
Low Temperature ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Pheophytin A ◽  
Chlorophyll Pigments ◽  
Refined Olive Oil ◽  
Olive Oils ◽  
Refining Processes ◽  
Chlorophyll Derivatives

Mild refined olive oil obtained by neutralization and/or by soft deodorization at a low temperature and its blending with extra virgin olive oil (EVOO) is not allowed and is difficult to detect. Chlorophyll derivatives, pheophytins and pyropheophytin, and their relative proportions were proposed as parameters to detect such processes. The objective of this study is to determine changes in EVOO, in terms of pheophytins and pyropheophytin, occurring after several well-controlled mild refining processes. The changes on those chlorophyll pigments due to the processes depend on the temperature, stripping gas, acidity and oil nature. The data obtained show that, at temperatures below 100 °C, the rate at which pyropheophytin a is formed (Ra) is lower than the rate at which pheophytins a+a’ disappear (Ra+a’). As a consequence, the Ra+a’ and Ra ratios are considered to be directly linked to pheophytins a+a’ decrease instead of to pyropheophytin a formation. Stripping gas very slightly affects the transformation of the chlorophyll pigments; actually both acidity and N2 enhance the increment in the Ra+a’ and Ra ratios. In relation to the oil nature, the higher the initial pheophytin a+a’ content, the higher the increase in the Ra+a’ and Ra relations.

scholarly journals Post-Prandial Effects of High-polyphenolic Extra Virgin Olive Oil on Endothelial Function in Adults at Risk for Type 2 Diabetes: A Randomized Controlled Crossover Trial

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 443-443
Author(s):  
Valentine Njike ◽  
Rockiy Ayettey ◽  
Judith Treu ◽  
Kimberly Doughty ◽  
David Katz
Keyword(s):  
Blood Pressure ◽  
Type 2 Diabetes ◽  
At Risk ◽  
Endothelial Function ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Refined Olive Oil ◽  
Randomized Controlled

Abstract Objectives The effects of olive oil on cardiovascular risk have been controversial. We compared the effects of high-polyphenolic extra virgin olive oil (EVOO) and refined olive oil without polyphenols on endothelial function (EF) in adults at risk for Type 2 diabetes. Methods Randomized, controlled, double-blind, crossover trial of 20 adults (mean age 56.1 years; 10 women, 10 men) at risk for Type 2 diabetes (i.e., as defined by either prediabetes or metabolic syndrome) assigned to one of two possible sequence permutations of two different single dose treatments (50 mL of high-polyphenolic EVOO or 50 mL of refined olive oil without polyphenols), with 1-week washout. Participants received their olive oils in a smoothie consisting of ½ cup frozen blueberries and 1 cup (8oz) low fat yogurt (Crowley low-fat vanilla) blended together and served in a 20 oz. plastic cup. Our primary outcome measure was EF measured as flow-mediated dilatation. Blood pressure was a secondary outcome measure. Participants were evaluated before and 2 hours after ingestion of their assigned olive oil treatment. Results EVOO acutely improved endothelial as compared to refined olive oil (1.2 ± 6.5% versus −3.6 ± 3.8%; P = 0.0086). No significant effects on systolic or diastolic blood pressure (i.e., −0.9 ± 7.1 mmHg versus −0.6 ± 9.8 mmHg; P = 0.9122 and −1.6 ± 5.0 mmHg versus −1.1 ± 7.6 mmHg; P = 0.8061 respectively) were observed. Conclusions High-polyphenolic EVOO acutely enhanced endothelial function in the study cohort, whereas refined olive oil did not. Blood pressure effects were not observed. The vascular effects of olive oil ingestion should specify the characteristics of the oil. Funding Sources Cobram Estate Extra Virgin Olive Oil.

scholarly journals Portable through Bottle SORS for the Authentication of Extra Virgin Olive Oil

2021 ◽  
Vol 11 (18) ◽  
pp. 8347
Author(s):  
Mehrvash Varnasseri ◽  
Howbeer Muhamadali ◽  
Yun Xu ◽  
Paul I. C. Richardson ◽  
Nick Byrd ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Limit Of Detection ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Price ◽  
Lower Grade ◽  
Refined Olive Oil ◽  
Non Destructive

The authenticity of olive oil has been a significant long-term challenge. Extra virgin olive oil (EVOO) is the most desirable of these products and commands a high price, thus unscrupulous individuals often alter its quality by adulteration with a lower grade oil. Most analytical methods employed for the detection of food adulteration require sample collection and transportation to a central laboratory for analysis. We explore the use of portable conventional Raman and spatially-offset Raman spectroscopy (SORS) technologies as non-destructive approaches to assess the adulteration status of EVOO quantitatively and for SORS directly through the original container, which means that after analysis the bottle is intact and the oil would still be fit for use. Three sample sets were generated, each with a different adulterant and varying levels of chemical similarity to EVOO. These included EVOO mixed with sunflower oil, pomace olive oil, or refined olive oil. Authentic EVOO samples were stretched/diluted from 0% to 100% with these adulterants and measured using two handheld Raman spectrometers (excitation at 785 or 1064 nm) and handheld SORS (830 nm). The PCA scores plots displayed clear trends which could be related to the level of adulteration for all three mixtures. Conventional Raman (at 785 or 1064 nm) and SORS (at 830 nm with a single spatial offset) conducted in sample vial mode resulted in prediction errors for the test set data ranging from 1.9–4.2% for sunflower oil, 6.5–10.7% for pomace olive oil and 8.0–12.8% for refined olive oil; with the limit of detection (LOD) typically being 3–12% of the adulterant. Container analysis using SORS produced very similar results: 1.4% for sunflower, 4.9% for pomace, and 10.1% for refined olive oil, with similar LODs ranging from 2–14%. It can be concluded that Raman spectroscopy, including through-container analysis using SORS, has significant potential as a rapid and accurate analytical method for the non-destructive detection of adulteration of extra virgin olive oil.

scholarly journals Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 954
Author(s):  
Maria Antonietta Colonna ◽  
Simona Tarricone ◽  
Francesco Giannico ◽  
Maria Selvaggi ◽  
Francesco Carriero ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Subcutaneous Fat ◽  
Meat Product ◽  
Extra Virgin Olive Oil ◽  
Refined Olive Oil ◽  
Ultrasound Technology ◽  
Pig Meat

The “Capocollo di Martina Franca” is a traditional dry-cured pig meat product made in Apulia. The dietary fat source is able to influence the lipid profile of muscle and subcutaneous fat in pork, thus affecting its nutritional and sensorial quality as well as its suitability for technological processing. The aim of the study was to evaluate the effect of a diet containing extra virgin olive oil (EVOO, 3%, as-fed basis) extracted by ultrasound technology in comparison to refined olive oil (ROO, 3%, as-fed basis) on the quality of pig meat (longissimus lumborum muscle) and capocollo in relation to its storage time after seasoning (t1 = 0 vs. t2 = +6 months). The EVOO diet lowered the concentration of myristic, palmitic, stearic and total saturated fatty acids (SFA) and increased oleic, linoleic, total monounsaturated (MUFAs), polyunsaturated (PUFAs) and n-3 and n-6 fatty acids in pig meat; moreover, the atherogenicity and thrombogenicity indices were lowered, with potential benefits for human health. The overall quality of capocollo was positively affected by the EVOO diet, although storage for 6 months after ripening levelled the protective effects of extra virgin olive oil in comparison with refined olive oil.

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