scholarly journals Production and Maturation of Soaps with Non-Edible Fermented Olive Oil and Comparison with Classic Olive Oil Soaps

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 245
Author(s):  
Antonio Ferracane ◽  
Alessia Tropea ◽  
Fabio Salafia
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Sodium Hydroxide ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Raw Material ◽  
Human Consumption ◽  
High Quality ◽  
Olive Cultivar ◽  
Soap Production

The study reports the alternative use of non-edible fermented olives for the production of high-quality natural soaps with a fast production process, low environmental impact, and without preliminary treatments for the raw material. Damaged olives, not used as food, were fermented naturally and the oil was extracted by mechanical extraction. The product obtained was not for human consumption due to its high acidity, but it had a low content of peroxides. The non-edible olive oil obtained and an extra virgin olive oil, produced from the same olive cultivar, were subjected to saponification with sodium hydroxide. The soaps were produced with complete (0% of non-neutralized fatty acids) and incomplete (5% of non-neutralized fatty acids) saponification; the amount of sodium hydroxide to be used was determined with the saponification index. The soaps were aged for six months by monitoring pH, color, and behavior in an aqueous solution. The results show that the olives’ fermentation improves and speeds up the soap production and maturation process since the oil obtained from fermented non-edible olives is more suitable for the saponification process than the oil obtained from non-fermented edible olives. Non-edible fermented olives can be used for obtaining natural and high-quality soaps, reusing drupes classified as food waste.

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.

Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease

Nutrition ◽  
2021 ◽  
pp. 111411
Author(s):  
Aline Ramos de Araújo ◽  
Geni Rodrigues Sampaio ◽  
Lucas Ribeiro da Silva ◽  
Vera Lúcia Portal ◽  
Melissa Medeiros Markoski ◽  
...  
Keyword(s):  
Coronary Artery Disease ◽  
Fatty Acids ◽  
Coronary Artery ◽  
Olive Oil ◽  
Stable Coronary Artery Disease ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Plasma Fatty Acids ◽  
Artery Disease

scholarly journals Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste

2014 ◽  
Vol 3 (4) ◽  
pp. 119 ◽  
Author(s):  
Raffaele Romano ◽  
Nadia Manzo ◽  
Immacolata Montefusco ◽  
Annalisa Romano ◽  
Antonello Santini
Keyword(s):  
Carbon Dioxide ◽  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Liquid Carbon ◽  
Liquid Carbon Dioxide ◽  
A Value ◽  
Olive Mill Waste Water

<p>In this study the use of liquid carbon dioxide, CO<sub>2</sub>, for extraction of oil from olive paste (<em>Peranzana cultivar</em>)<strong> </strong>were examined and extracted oil was compared with oils obtained by centrifugation, pressure and use of chemical solvent.</p> <p>It is well known that the use of CO<sub>2</sub> has many advantages: miscibility with a wide range of molecules, food safety, non-flammability, absence of residues in the extract, possibility of total solvent recovery and no production of olive mill waste water that are highly polluting for the environment and require expansive disposal.</p> <p>Samples were subjected to the following analyses: determination of Free Fatty Acids (FFA), Peroxides Value (PV), Spectrophotometric Indices, Fatty Acids Composition (FA), determination of biophenols content and determination of Volatile Organic Compounds (VOCs). All samples showed FFA, PV and ?K values within the limits established by law for extra-virgin olive oil. The use of CO<sub>2</sub> did not catalyze hydrolysis, oxidation and condensation of double bonds. Centrifuged oils and oils extracted with carbon dioxide presented the lowest PV and FFA values. Extraction with liquid carbon dioxide contributed to an increasing of phenolic content with a value of 270.5 mg/kg, a value twice that of the oils extracted with centrifugation (135.3 mg/kg) or pressure methods (173.2 mg/kg). Oil extracted with liquid carbon dioxide showed the greatest amount of t-2-octenal and t-2-heptenal, giving herbaceous and pungent notes. Moreover the presence of aromatic compounds such as limonene, generally absent in olive oils, was only detected in the sample extracted with liquid carbon dioxide.</p>

scholarly journals Deterioration of Extra Virgin Olive Oil Caused by Different Processes

2017 ◽  
Vol 6 (5) ◽  
pp. 59 ◽  
Author(s):  
Nadia Segura ◽  
Yenny Pinchak ◽  
Natalie Merlinski ◽  
Miguel Amarillo ◽  
Camila Feller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Natural Antioxidants ◽  
Extra Virgin Olive Oil ◽  
Total Phenols ◽  
Olive Oils ◽  
Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

Nitro-Fatty Acids Formed by Extra Virgin Olive Oil (EVOO) Consumption Modulate Mitochondrial Function in High Fat-Fed Mice

2014 ◽  
Vol 76 ◽  
pp. S102
Author(s):  
Beatriz Sanchez-Calvo ◽  
Adriana Cassina ◽  
Eric Kelley ◽  
Juan B. Barroso ◽  
Homero Rubbo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Mitochondrial Function ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat

scholarly journals Effects of foal presence at milking and dietary extra virgin olive oil on jennet milk fatty acids profile

2009 ◽  
Vol 8 (sup2) ◽  
pp. 712-714
Author(s):  
Cristina Giosué ◽  
Judith Louise Capper ◽  
Giuseppe Maniaci ◽  
Dale Elton Bauman ◽  
Francesca Mazza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Milk Fatty Acids ◽  
Fatty Acids Profile

The Protective Effects of Extra Virgin Olive Oil on Immune-mediated Inflammatory Responses

2017 ◽  
Vol 18 (1) ◽  
pp. 23-35 ◽  
Author(s):  
Rosa Casas ◽  
Ramon Estruch ◽  
Emilio Sacanella
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Inflammatory Responses ◽  
Current Knowledge ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Protective Effects ◽  
Beneficial Effects ◽  
Immune Mediated

Background and Objective: The increasing interest in the Mediterranean diet (MeDiet) hinges on the relevant role it plays in inflammatory diseases. Several clinical, epidemiological and experimental evidences suggest that consumption of the MeDiet reduces the incidence of certain pathologies related to oxidative stress, chronic inflammation and immune system diseases such as cancer, atherosclerosis and cardiovascular disease (CVD). These reductions can be partially attributed to extra virgin olive oil (EVOO) consumption which has been described as a key bioactive food because of its high nutritional quality and its particular composition of fatty acids, vitamins and polyphenols. Indeed, the beneficial effects of EVOO have been linked to its fatty acid composition, which is very rich in monounsaturated fatty acids (MUFA), and has moderate saturated and polyunsaturated fatty acids (PUFA). The current knowledge available on the beneficial effects of EVOO and its phenolic compounds, specifically its biological properties and antioxidant capacity against immune-mediated inflammatory responses (atherosclerosis, rheumatoid arthritis, diabetes, obesity, cancer, inflammatory bowel disease or neurodegenerative disease, among others) in addition to its potential clinical applications. Conclusion: The increasing body of studies carried out provides compelling evidence that olive polyphenols are potential candidates to combat chronic inflammatory states.

scholarly journals Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Alfredo Escudero ◽  
Natividad Ramos ◽  
M. Dolores La Rubia ◽  
Rafael Pacheco
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Criteria ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Different Temperatures ◽  
Therapeutic Properties

This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority components, which are responsible for the nutritional and therapeutic properties (fatty acids, polyphenols, pigments, and tocopherols), and organoleptic qualities. The quality criteria and limits used in this work are according to International Olive Council. The results contribute to the control of the traSceability for the commercialization of the EVOO.

scholarly journals Extra Virgin Olive Oil: Lesson from Nutrigenomics

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2085 ◽  
Author(s):  
Stefania De Santis ◽  
Marica Cariello ◽  
Elena Piccinin ◽  
Carlo Sabbà ◽  
Antonio Moschetta
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Beneficial Effect ◽  
Olive Oil ◽  
Human Health ◽  
Metabolic Disorders ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Positive Effect ◽  
Prevention Of Cardiovascular Disease

Extra virgin olive oil (EVOO) consumption has a beneficial effect on human health, especially for prevention of cardiovascular disease and metabolic disorders. Here we underscore the peculiar importance of specific cultivars used for EVOO production since biodiversity among cultivars in terms of fatty acids and polyphenols content could differently impact on the metabolic homeostasis. In this respect, the nutrigenomic approach could be very useful to fully dissect the pathways modulated by different EVOO cultivars in terms of mRNA and microRNA transcriptome. The identification of genes and miRNAs modulated by specific EVOO cultivars could also help to discover novel nutritional biomarkers for prevention and/or prognosis of human disease. Thus, the nutrigenomic approach depicts a novel scenario to investigate if a specific EVOO cultivar could have a positive effect on human health by preventing the onset of cardiovascular disease and/or chronic inflammatory disorders also leading to cancer.

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