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Standardized Hydroxytyrosol-Enriched Olive Pomace Juice Modulates Metabolic and Neurotrophic Signaling Pathways to Attenuate Neuroinflammation and Protect Neuronal Cells. [PDF]

Molecules
You YL, Byun HJ, Kang N, Lee MS, Lee JI, Park I, Choi HS.   +6 more
europepmc   +1 more source

Carbon Stable Isotopes and Olive Oil Adulteration with Pomace Oil

Journal of Agricultural and Food Chemistry, 1997
Adulteration of olive oils can be detected by comparison of the 13C/12C ratios as obtained subsequently by high-resolution gas chromatography (HRGC) and isotope ratio mass spectrometry (IRMS). In δ13C values determined for the aliphatic alcoholic fraction of pomace oil, the adulterant was significantly more negative than those of virgin and refined ...
Angerosa, F., Camera, L., Cumitini, S., Gleixner, G., Reniero, F.   +4 more
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Stability of refined olive oil and olive‐pomace oil added by phenolic compounds from olive leaves

European Journal of Lipid Science and Technology, 2010
AbstractRefined olive oil and olive‐pomace oil were enriched with olive leaf phenolic compounds in order to enhance its quality and bring it closer to virgin olive oil. The changes that occurred in the concentrations of pure oleuropein, oleuropein aglycone, hydroxytyrosol acetyl and α‐tocopherol at 400 µg/kg of oil during the storage of refined olive ...
Mohamed Bouaziz, Mohamed Ayadi, Hedya Jemai   +2 more
exaly   +2 more sources

Following the olive oil production chain: 1D and 2D NMR study of olive paste, pomace, and oil

European Journal of Lipid Science and Technology, 2014
Extraction methods are critical in the production and success of an extra virgin olive oil ready for consumption. The first step of olive oil extraction procedure produces an olive paste, which is subsequently processed by separation of the liquid phases
Laura Del Coco, Gianluigi Cesari, Francesco Paolo Schena   +2 more
exaly   +2 more sources

Polycyclic Aromatic Hydrocarbons and Olive Pomace Oil

Journal of Agricultural and Food Chemistry, 2004
The occurrence of polycyclic aromatic hydrocarbons (PAHs) in five samples of olive pomace oil has been studied to determine the contamination degree of this type of oil and to evaluate if specific purification steps must be introduced during its manufacture. The PAHs present have been determined by gas chromatography-mass spectrometry. A high number of
María D, Guillén, Patricia, Sopelana, Gemma, Palencia   +2 more
openaire   +2 more sources

Effects of olive pomace and olive pomace oil on growth performance, fatty acid composition and cardio protective properties of gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)

Food Chemistry, 2011
Gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) were fed with two experimental diets: olive pomace diet and olive pomace oil diet, in order to examine whether fish oil substitution in fish feeds by olive oil production wastes, such
Constantina Nasopoulou, Constantinos A Demopoulos, Ioannis Zabetakis   +2 more
exaly   +1 more source

Evaluation of the State of Oxidation of Crude Olive-Pomace Oils. Influence of Olive-Pomace Drying and Oil Extraction with Solvent

Journal of Agricultural and Food Chemistry, 1997
The aim of this investigation was to follow the progress of oxidation during the phases of the industrial process of olive-pomace drying and the subsequent step of crude pomace oil extraction with solvent. Silica-gel column chromatography and high-performance size-exclusion chromatography were the analytical techniques utilized to this purpose.
GOMES, Tommaso Francesco, CAPONIO, Francesco   +1 more
openaire   +1 more source