Results 11 to 20 of about 87,108 (230)

Nutritional and other health properties of olive pomace oil

Critical Reviews in Food Science and Nutrition, 2019
Olive-pomace oil is rich in oleic acid, and thus it can be an interesting dietary fat alternative as it can allow reaching the recommendation of consuming 20% of total diet energy in the form of monounsaturated fatty acids. In addition, olive-pomace oil also contains a wide range of minor components that may contribute to its healthy properties.
Mateos, Raquel, Sarriá, Beatriz, Bravo-Clemente, Laura   +2 more
semanticscholar   +5 more sources

Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry

Fermentation, 2023
In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol).
Josman Dantas Palmeira, Débora Araújo, Catarina C. Mota, Rita C. Alves, M. Beatriz P. P. Oliveira, Helena M. N. Ferreira   +5 more
doaj   +2 more sources

Environmental Assessment of Olive Mill Solid Waste Valorization via Anaerobic Digestion Versus Olive Pomace Oil Extraction [PDF]

Processes, 2020
Anaerobic digestion is a promising alternative to valorize agrifood wastes, which is gaining interest under an environmental sustainability overview. The present research aimed to compare anaerobic digestion with olive pomace oil extraction, by using ...
B. Alonso-Fariñas, A. Oliva, M. Rodríguez-Galán, G. Esposito, J. F. García-Martín, G. RODRÍGUEZ-GUTIÉRREZ, A. Serrano, F. Fermoso   +7 more
semanticscholar   +3 more sources

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation [PDF]

Journal of Chemistry, 2016
In oil-mills, olive-pomace recentrifugation is a common way to reduce pomace moisture and, at the same time, to recover the oil therein. According to current rules, the obtained oil is defined as “crude olive-pomace oil.” The aim of this work is to ...
Antonella Pasqualone, Valentina Di Rienzo, Wilma Sabetta, Valentina Fanelli, Carmine Summo, Vito Michele Paradiso, Cinzia Montemurro, Francesco Caponio   +7 more
doaj   +2 more sources

Two steps methanolysis and ethanolysis of olive pomace oil using olive-pomace-based heterogeneous acid catalyst

Fuel, 2021
Abstract Olive pomace (OP) and olive pomace oil (OPO) are low-cost, non-edible, by-products of olive oil processing. Converting OPO into biodiesel by (trans-)esterification and olive pomace into a heterogeneous acid catalyst by sulfonation with sulfuric acid could promote waste-to-energy actions. OPO has a high fatty acid content of 126.39 mgKOH/goil,
Ayadi, Manel, Saragih, Farah Nurul Anisa, Awad, Sary, Priadi, Cindy, Abderrabba, Manef, Tazerout, Mohand, Andres, Yves   +6 more
openaire   +3 more sources

Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions. [PDF]

Int J Mol Sci, 2023
Tocopherols are natural bioactive compounds with several health benefits. This study evaluated the effect of different ratios of α- and δ- tocopherol homologs to protect sunflower oil (SO) and olive pomace oil (OPO) against oxidation.
Athanasiadis V, Chatzimitakos T, Kalompatsios D, Palaiogiannis D, Makrygiannis I, Bozinou E, Lalas SI.   +6 more
europepmc   +2 more sources

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil. [PDF]

Foods, 2023
Recent nutritional studies have shown that the regular consumption of olive pomace oil (OPO) contributes to cardiovascular and cardiometabolic disease prevention.
Velasco J, García-González A, Zamora R, Hidalgo FJ, Ruiz-Méndez MV.   +4 more
europepmc   +2 more sources

Excitation–emission matrix spectroscopy coupled with chemometrics for monitoring ozonation of olive oil and olive pomace oil

Analytical Methods
The effects of ozonation on the Total Polyphenol Content (TPC) of olive oils remain largely unexplored, despite the significant role that polyphenols play in enhancing the health benefits and quality of these oils.
Domínguez-Lacueva, Paula, Sikorska, Ewa, Cantalejo Díez, María Jesús   +2 more
openaire   +5 more sources

Lipase Stability in Structured Lipid Synthesis: The Interplay of Substrate Characteristics and Strategies to Improve Its Operational Performance-A Critical Review. [PDF]

J Food Sci
ABSTRACT Structured lipids (SLs) have attracted growing industrial interest due to their associated health benefits. Lipases, as highly selective and versatile biocatalysts, are central to the sustainable synthesis of SLs attributed to their ability to operate under mild reaction conditions. However, the limited operational stability of lipases remains
Lee EL, Chan ES, Siow LF, Song CP, Lee YY.   +4 more
europepmc   +2 more sources

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil. [PDF]

Foods, 2022
Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease.
Álvarez MD, Cofrades S, Pérez-Mateos M, Saiz A, Herranz B.   +4 more
europepmc   +2 more sources