Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil
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Pulsed electric field (PEF) is an innovative technique used to assist in the extraction of vegetable oils. There has been no research on the effects of PEF on virgin olive oil (VOO) quality and antioxidant activity to date. The present study aimed to analyze the effects of PEF on oil yield, quality, and in vitro antioxidant activity of "Koroneiki" extra virgin olive oil. The results show that the PEF treatment increased the oil yield by 5.6%, but had no significant effect on the saponification value, K232, K270, and ∆K value of the VOO. PEF treatment reduced the oleic acid content by 3.12%, but had no significant effect on the content of palmitic acid, linoleic acid, linolenic acid, arachidonic acid, stearic acid, oleic acid, and palmitic acid. After PEF treatment, the levels of total phenolics, total flavonoids, and oleuropein increased by 7.6%, 18.3% and 76%, respectively. There was no significant effect on the levels of 4 phenolic acids (vanillic acid, p-coumaric acid, ferulic acid and cinnamic acid), 2 lignans (lignans and apigenin), hydroxytyrosol, and 3 pigments (lutein, demagnetized chlorophyll, and carotenoids). In addition, PEF treatment significantly increased the content of tocopherols, with α, β, γ, and δ tocopherols increasing by 9.8%, 10.7%, 13.6% and 38.4%, respectively. The free radical scavenging ability of DPPH and ABTS was also improved. In conclusion, the use of PEF significantly increased the yield of VOO oil as well as the levels of total phenolics, total flavonoids, oleuropein, tocopherol, and in vitro antioxidant activity.Olive trees
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Mediterranean Diet
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Abstract The Food and Drug Administration has been examining bulk and packaged olive oil products in a continuing program to detect adulteration of olive oil products. Thirteen of 20 products collected in 1983–84 labeled as olive oil contained undeclared esterified (synthetic) olive oil and four contained undeclared olive‐residue oil (derived from olive pomace and pits). Seven of 13 brands of imported olive oil contained undeclared esterified oil, suggesting that considerable quantities of esterified oil have been shipped to the United States identified as olive oil.
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Abstract Fog dissipation by charge and electric field has become a research hotspot due to its affordability and high efficiency compared with traditional technologies. However, the mechanism by which the electric field affects the temporal variation of droplet concentration is unclear. Therefore, a cylinder fog chamber with a radius of 0.15 m and a height of 1 m is established to analyze the influence of electric field on the concentration change of partially charged fog (50% of fog droplets are charged). The distribution of electric field in the fog chamber is simulated by an electrostatic model in COMSOL, and the electric field in the fog chamber is regarded as a parallel electric field. A percentage concentration α , the ratio of the real droplet concentration n, and the initial droplet concentration n 0 are introduced to describe the effects of fog dissipation. The results show that visibility can increase from 10 m to 150 m after applying the electric field. The shortest time is 12 s, which is much smaller than the natural settling time (102 s). Furthermore, α first increases, then decreases, and finally gets close to zero with electric field E regardless of the charged state (neutral or partially charged) at the beginning of applying the electric field ( t = 60 s). Besides, α without charging is smaller than that with partially charging. Finally, α decreases with electric field E regardless of the charged state at the end of the applied electric field ( t = 240 s). These findings can be explained by the relative strength of electrostatic force effect induced by the electric field on neutral and charged droplets and gravitational effect, which are quantified by the calculation analysis of various forces. The results can be used to guide and optimize the structure of experimental setups for outdoor fog dissipation in the future.
Settling
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Electric charge
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Determination of authenticity of extra virgin olive oils has become very important in recent years due to the increasing public concerns about possible adulterations with relatively cheap vegetable oils and deodorized olive oils. The analysis and authentication of extra virgin olive oil (EVOO) represent very challenging analytical chemical problems. Each country may have its own definition of olive oil and its own limits for particular oil parameters and monitoring guidelines in International Standards. Generally, these standards are based on the International Olive Council (IOC) and Codex Standards but often there are alternatives for different countries. The aim of this review is to provide specific information about olive oils with special concern about extra virgin olive oil (EVOO) and analytical techniques to detect adulteration of EVOO. The guidelines for genuine olive oil are adapted from the IOC, other legitimate and appropriate sources. The contents provide information on possible adulterants in olive oil, the underlying causes of adulteration, and how to test for the presence of these adulterants.
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The antioxidant activity of several kinds of phenolic compounds in vegetables and fruits, including flavanone, polymethoxylated flavone, flavonol, phenolic acid etc. was evaluated by several antioxidant assays with different antioxidant mechanism. The result indicated that the antioxidant activity of phenolic compounds was related with their structures closely. We suggested that the assessment of antioxidant activity of natural products or antioxidants should based on at least two antioxidant assays with different antioxidant mechanism, in order to achieve a more objective and reasonable conclusion.
Flavanone
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Antioxidants are molecules that neutralize reactive oxygen species in the human body, reportedly reducing the risk of cancer and cardiovascular diseases. With multiple dietary products being advertised by their assumed high antioxidant concentration, the need for a proper way of analyzing antioxidant containing beverages becomes apparent. In this research, the antioxidant nature of teas, wines and (superfood) juices is investigated using staircase voltammetry (SV). A new parameter is proposed and evaluated to characterize the antioxidant nature, including its antioxidant capacity and activity: the Antioxidant Index (AI). AI showed green tea to have the best antioxidant nature of teas and red wine to be a better antioxidant than white wine. Superfoods did not show better antioxidant behavior than non-superfoods. AI proved to be a promising way of investigating the antioxidant nature of beverages.
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The domain configuration in the cub-oriented crystal of relaxor-ferroelectric PMN-PT was investigated with a polarizing microscope.The results indicated that under the positive DC electric field,the small ribbon-like domains paralleling to the electric field disappeared gradually when the intensity of electric field exceeded 2.45 kV/cm,and the new domains perpendicular to the electric field emerged near the electrode when the intensity of electric field rose to 7.15 kV/cm.Under the negative DC electric field,the ribbon-like domains grew along the electric field when the intensity of electric field exceeded 2.05 kV/cm.When the intensity of electric field reached 7.15 kV/cm,the domains paralleling to the electric field disappeared gradually and the new domains perpendicular to the electric field emerged.Under AC electric field,domains were vibrating with the frequency less than 50 Hz.
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Electric susceptibility
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The antioxidant activity of rosemary antioxidant compared with BHT antioxidant on snake oil and grape seed oil was discussed in this paper,UV / VIS spectra of rosemary antioxidant was investigated in this paper.The results showed that rosemary antioxidant had the best antioxidant activity,when its concentration was between 0.04% to 0.05%.The oxidation resistance decrease with the increase of the amount.When the amount rose to some degree,it turned out to be catalytic oxidation.The rosemary antioxidant had great absorption at the UVA band,which could improve the protection of UVA in Sunscreen cosmetic.
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