Results 21 to 30 of about 4,276 (199)

Adulteration of Oblica virgin olive oil with edible sunflower and refined olive pomace oil.

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 2011
Adulteration of virgin olive oils is a common problem on the market which is battled against with different authenticity indicators. This work investigated the effi ciency of some legally prescribed indicators (fatty acid composition, trans fatty acids, total wax content and K values) in the determination of adulteration of extra virgin olive oil from ...
Kraljić, Klara, Škevin, Dubravka, Balbino, Sandra, Obranović, Marko   +3 more
core   +7 more sources

Advancing Circular Economy in Olive Oil Production: Comparing Maturation Systems for Vermicompost Creation from Olive Pomace

Biomass
The production of extra virgin olive oil (EVOO) creates by-products like olive pomace, which brings environmental issues due to its strong odors and the challenges involved in storage.
Giulia Angeloni, Agnese Spadi, Ferdinando Corti, Marco Calcaprina, Giulia Carpi, Francesco Maioli, Alessandro Parenti, Piernicola Masella   +7 more
doaj   +2 more sources

Functional Properties of Pentacyclic Triterpenes Contained in Pomace Olive Oil

, 2010
Olea europaea L. is a rich source of a variety of pentacyclic triterpenoids including oleanolic acid, maslinic acid, erythrodiol and uvaol, which have shown numerous biological effects. They are the most abundant triterpenoids in the unsaponifiable fraction of virgin olive oil. A special source of these triterpenic compounds is pomace olive oil, called
Rodríguez-Rodríguez, Rosalía, Ruiz-Gutiérrez, Valentina   +1 more
openaire   +3 more sources

BIOACTIVE POLAR LIPIDS IN OLIVE OIL, POMACE AND WASTE BYPRODUCTS

Journal of Food Biochemistry, 2008
Olive oil protects against atherosclerosis because of biologically active microconstituents. In this study, total polar lipids from olive oil, pomace, pomace oil and waste byproducts were extracted, fractionated by thin layer chromatography and tested for their bioactivity.
Karantonis, H.C., Tsantila, N., Stamatakis, G., Samiotaki, M., Panayotou, G., Antonopoulou, S., Demopoulos, C.A.   +6 more
openaire   +3 more sources

Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace [PDF]

Antioxidants, 2022
Refined olive oils (ROOs) are commonly enriched with synthetic antioxidants. Antioxidant extracts obtained from natural products can be used to improve the stability of these oils. In this study, ROOs were enriched through the addition of phenolic extracts from olive leaves (OLs) and exhausted olive pomace (EOP).
Alfonso M. Vidal, Manuel Moya, Sonia Alcalá, Inmaculada Romero, Francisco Espínola   +4 more
openaire   +4 more sources

Phthalates levels in olive oils and olive pomace oils marketed in Turkey

Food Additives & Contaminants: Part A, 2020
Phthalates are used as additives and plasticisers in packaging for personal care and food products. Several investigations reported the harmful impact of phthalates on human health. In this study, different types of olive oils (12 olive oil; 20 extra virgin oil; 4 refined pomace oil) in different packaging materials [polyethylene terephthalate (PET ...
S. Sezer Kıralan, İsra Toptancı, Tuba Öncül Abacıgil, Mohamed Fawzy Ramadan   +3 more
openaire   +3 more sources

Supercritical CO₂ Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

Molecules, 2021
Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related
Graziana Difonzo, Antonella Aresta, Pietro Cotugno, Roberta Ragni, Giacomo Squeo, Carmine Summo, Federica Massari, Antonella Pasqualone, Michele Faccia, Carlo Zambonin, Francesco Caponio   +10 more
doaj   +1 more source

Saturated hydrocarbon content in olive fruits and crude olive pomace oils [PDF]

Food Additives & Contaminants: Part A, 2016
Olive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM--unresolved complex mixture), have been found in cuticle, stone (woody shell and seed), olive leaves, and talc used as an aid to olive oil extraction.
Gómez-Coca, R. B., Pérez Camino, María del Carmen, Moreda, Wenceslao   +2 more
openaire   +3 more sources

Resourcing potential of olive oil pomace

Thermal Science, 2020
Olive oil is a kind of high-quality edible oil obtained by quick extraction from the fresh olive fruit. It has rich biological activity and positive effect on human health which leads to the increase of the demand for olive oil. Olive pomace is a by-product of olive oil during processing which is also rich in biologically active ingredients.
Linbo Li, Yu Deng, Zimeng Li, Zanpei Zhang, Xinya Gao, Xiaodong Geng, Dangquan Zhang   +6 more
openaire   +2 more sources

The Importance of Drying for Valorization of 2-Phase Olive Pomace

Turkish Journal of Agriculture: Food Science and Technology, 2017
With starting healthy consumption awareness in people throughout world, olive oil demand has increased and it is expected that this demand will increase day by day.
Ulaş Baysan, Mehmet Koç, Figen Ertekin
doaj   +1 more source