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      Change in some quality parameters and oxidative stability of olive oils with regard to ultrasound pretreatment, depitting and water addition

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          Highlights

          • •

            In this study we propose an innovative application of ultrasounds in virgin olive oil processing.

          • •

            Ultrasound treatment was applied to olive in order to reducing the malaxation step.

          • •

            This study will bring useful data to get optimum parameters of ultrasound application.

          Abstract

          Ultrasound pretreatment with different times (0, 4, 8, 10 min) on olive paste previous malaxation of olive oil extraction along with depitting and water application procedures were studied. The effects of these procedures on oil yield, quality parameters and oxidative stability have been studied. Therefore, the olive oil yield increase with increasing time of ultrasound treatment. On the other hand, the application of ultrasound did not adversely affect the quality characteristics, as well as the antioxidant activity, when comparing with untreated paste. Furthermore, the oxidative stability data, we can conclude that ultrasound treatment can affect the olive oil oxidative stability. This study could provide useful information for industry to produce olive oil with high yield and quality.

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          Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models.

          R. P. Singh, K N Chidambara Murthy, G K Jayaprakasha (2002)
          Antioxidant-rich fractions were extracted from pomegranate (Punica granatum) peels and seeds using ethyl acetate, methanol, and water. The extracts were screened for their potential as antioxidants using various in vitro models, such as beta-carotene-linoleate and 1,1-diphenyl-2-picryl hydrazyl (DPPH) model systems. The methanol extract of peels showed 83 and 81% antioxidant activity at 50 ppm using the beta-carotene-linoleate and DPPH model systems, respectively. Similarly, the methanol extract of seeds showed 22.6 and 23.2% antioxidant activity at 100 ppm using the beta-carotene-linoleate and DPPH model systems, respectively. As the methanol extract of pomegranate peel showed the highest antioxidant activity among all of the extracts, it was selected for testing of its effect on lipid peroxidation, hydroxyl radical scavenging activity, and human low-density lipoprotein (LDL) oxidation. The methanol extract showed 56, 58, and 93.7% inhibition using the thiobarbituric acid method, hydroxyl radical scavenging activity, and LDL oxidation, respectively, at 100 ppm. This is the first report on the antioxidant properties of the extracts from pomegranate peel and seeds. Owing to this property, the studies can be further extended to exploit them for their possible application for the preservation of food products as well as their use as health supplements and neutraceuticals.
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            Applications of ultrasound in food and bioprocessing

            Muthupandian Ashokkumar (2015)
            Article 0 comments Cited 74 times – based on 0 reviews     Review now
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              Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols.

              Jesus Lozano, E Frankel, Abdelhakim Bakhouche … (2013)
              This review describes the olive oil production process to obtain extra virgin olive oil (EVOO) enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is obtained exclusively by mechanical and physical processes including collecting, washing, and crushing of olives, malaxation of olive paste, centrifugation, storage, and filtration. The effect of each step is discussed to minimize losses of polyphenols from large quantities of wastes. Phenolic compounds including phenolic acids, alcohols, secoiridoids, lignans, and flavonoids are characterized in olive oil mill wastewater, olive pomace, storage byproducts, and filter cake. Different industrial pilot plant processes are developed to recover phenolic compounds from olive oil byproducts with antioxidant and bioactive properties. The technological information compiled in this review will help olive oil producers to improve EVOO quality and establish new processes to obtain valuable extracts enriched in polyphenols from byproducts with food ingredient applications.
              Article 0 comments Cited 31 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Ghayth Rigane
                Journal
                Journal ID (nlm-ta): Biotechnol Rep (Amst)
                Journal ID (iso-abbrev): Biotechnol Rep (Amst)
                Title: Biotechnology Reports
                Publisher: Elsevier
                ISSN (Electronic): 2215-017X
                Publication date PMC-release: 24 February 2020
                Publication date Collection: June 2020
                Publication date (Electronic): 24 February 2020
                Volume: 26
                Electronic Location Identifier: e00442
                Affiliations
                [a ]Organic, Chemistry Laboratory LR17ES08, Sciences Faculty of Sfax, Chemistry Department, B.P « 1171 » 3038, Sfax, University of Sfax, Tunisia
                [b ]Physics and Chemistry Department, Sciences, and Technology Faculty of Sidi Bouzid, B.P «380», 9100, Sidi Bouzid, University of Kairouan, Tunisia
                [c ]Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
                [d ]Molecular and Cellular Screening Processes Laboratory, Biotechnology Center of Sfax, University of Sfax, Tunisia
                Author notes
                [* ]Corresponding author at: Organic Chemistry Laboratory LR17ES08, Sciences Faculty of Sfax, Chemistry Department, B.P « 1171 » 3038, Sfax, University of Sfax, Tunisia. gaith.rigane@ 123456yahoo.fr
                Article
                Publisher ID: S2215-017X(19)30732-5 Publisher ID: e00442
                DOI: 10.1016/j.btre.2020.e00442
                PMC ID: 7063198
                SO-VID: 3678253a-4367-4bad-9be1-abac881721ad
                Copyright © © 2020 Published by Elsevier B.V.
                License:

                This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

                History
                Date received : 15 December 2019
                Date revision received : 13 February 2020
                Date accepted : 22 February 2020
                Categories
                Subject: Research Article

                Keywords: teac, trolox equivalent.antioxidant capacity,dpph, 2,2-diphenyl-1-picrylhydracyl,abts, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid),fa, free acidity,pv, peroxide value,od, optical density,uae, ultrasound assisted extraction,us, ultrasound,evoo, extra virgin olive oil,olive oil,ultrasound treatment,oxidative stability,antioxidant activities,phenolic compounds
                Data availability:
                Keywords: teac, trolox equivalent.antioxidant capacity, dpph, 2,2-diphenyl-1-picrylhydracyl, abts, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), fa, free acidity, pv, peroxide value, od, optical density, uae, ultrasound assisted extraction, us, ultrasound, evoo, extra virgin olive oil, olive oil, ultrasound treatment, oxidative stability, antioxidant activities, phenolic compounds

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