Optimasi Formula Emulsi Kombinasi Minyak Zaitun dan Ekstrak Buah Alpukat Menggunakan Metode Factorial Design

Based on data of the Indonesian Obesity Study Association (HISOBI) in 2009 showed the prevalence of hypercholesterolemia of 13.13%. Fruit avocado and olive oil are two natural ingredients that are proven to lower cholesterol in the blood. To see the optimum emulsion formula, an optimization of combination formula of olive oil and avocado extract using Factorial Design method will be done. Emulsions are made of four formulas with an upper limit of 50 mL olive oil and a lower limit of 12.5 mL. The upper limit of avocado extract is 25 mL and the lower limit is 6.25 mL. Formulation optimization using Design Expert 10.0.6 (trial) program with pH, viscosity, separation and globul size parameters. From the data obtained optimum formula which then verified based on the desired standard and t test with 95% confidence level. Variations in the concentration of olive oil and avocado extract can affect the emulsion properties of increasing emulsion pH, viscosity and globular size and decreasing emulsion separation. The type of emulsion of olive oil and avocado extract is O / W or oil in water. The combination of olive oil (32.70 mL) and avocado extract (25 mL) is a combination of the optimum formula with desirability of 0.969. Keywords: Avocado extract, emulsion, olive oil, Factorial Design

Consumers (Dis)Preference for Bitterness in Extra Virgin Olive Oil: A Field Experiment

Globally, bitterness in food is not a preferred attribute by consumers, for several reasons. In the case of Extra Virgin Olive Oil its presence is fundamental as it is a healthiness indicator, being strictly linked to the antioxidant content. The current study aimed to assess the extent of Italian consumers’ preferences for bitterness taste of Extra Virgin Olive Oil. Real choices made by shoppers at the store shelf of a hypermarket were recorded and then compared with the selected Extra Virgin Olive Oil sensory profiles evaluated by a professional panel. Findings reveal that bitterness exerts a negative willingness to pay equal to -1.18 €/liter. Furthermore, consumers tend to overestimate the perception of Extra Virgin Olive Oil bitterness compared to sensory experts. Results provide new evidences of consumer preferences for sweet sensory profile of Extra Virgin Olive Oil and bitter aversion

Bactericidal and Bacteriostatic effect of sesame oil, olive oil and their synergism on Escherichia coli in vitro

Background and aims: Escherichia coli is one of the important bacteria in nosocomial infections and its resistance to a wide range of antibiotics caused many problems for doctors and patients. So, it was attempted to find new substitution for these antibiotics. The aim of the present study was to determine the antimicrobial effect of olive oil, sesame oil and their synergism on E. coli. Methods: In this study, olive oil and sesame oil were extracted by cold press assay and standard strain of lyophilized E. coli ATCC 25922 was prepared from the Iranian Research Organization for Science and Technology. Olive oil, sesame oil and their synergism, with the same proportion, in concentrations of 2 mg/ml to 1024 mg/ml were made individually and their MBC and MIC amounts were determined by broth micro dilution. Results: This study declared MIC and MBC for olive oil; 16 mg/ml and 64 mg/ml, for sesame oil and their mixture; 64 mg/ml and 265mg/ml, respectively. Conclusion: The study showed that both oils and their synergism inhibits the growth of bacteria and the antibacterial properties of sesame oil is approximately equal to the mixture of olive oil and sesame oil and although the oils have good antibacterial effect, there was no synergetic effect in these oils

Sustainability evaluation of olive oil mills in Andalusia (Spain): a study based on composite indicators

In recent times, the need for food systems that, in addition to being economically viable and socially equitable, use environmentally friendly production processes has made sustainable production one of the olive oil sector's main concerns and priorities. In this context, evaluation of the economic, social and environmental performance of olive oil companies and the design of sustainable management alternatives have become fundamental activities for companies. Thus, this article's main objective is to measure the sustainability of a representative sample of olive mills located in Andalusia (Spain), the leading olive oil-producing region internationally, and to identify its determinants. First, based on data envelopment analysis, synthetic sustainability indices are constructed. Second, truncated regression analysis and bootstrapping techniques are used to identify the determinants of the sustainability of olive oil mills. The results show that factors such as company size, commitment to quality, and manager training and professionalisation are crucial elements for the sustainable development of olive oil mills. These results can be useful for company managers in the design of strategies aimed at improving company sustainability

Study of the bactericidal and bacteriostatic effects of olive oil, sesame oil and their synergism on Pseudomonas aeruginosa in vitro

Background and aims: Nosocomial infections are common problems in developing and developed countries. One of the pathogens that causes these infections is Pseudomonas aeruginosa. According to the antibiotical resistance of this bacteria, It is essential to find new treatments like new herbal medicine. This study was aimed to determine in vitro antibacterial effects of sesame oil, olive oil and their synergism on P. aeruginosa. Methods: In this experimental study, first, olive oil and sesame oil were obtained by cold-pressing assay. Then, P.aeruginosa ATCC 27853 was prepared from Iranian Research Organization for Science and Technology. Oils and their mixture with the same proportion were made in concentrations from 2 to 1024 mg/ml and the antibacterial character of these oils on P.aeruginosa was investigated by broth micro dilution method and then the amounts of the MIC and the MBC were demonstrated. Results: The MIC of olive oil, sesame oil and their synergism on P.aeruginosa were reported; 16 mg/ml, 128 mg/ml and 128 mg/ml and the MBC of these oils were indicated; 64 mg/ml, 512 mg/ml and 512 mg/ml, respectively. Conclusion: This study showed that sesame oil, olive oil and their synergism can inhibit bacterial growth. Olive oil has more antibacterial effect on this bacteria than sesame oil and their synergism. So, we conclude that there was no synergistic effect in these oils

Alginate and chitosan fibers produced with olive pomace by wet spinning

[Excerpt] Olive oil production generates a considerable amount of olive pomace (OP). This residue is made of olive skins, pulp and stones. Furthermore, it is rich in phenolic compounds which comprise antioxidant and antibacterial properties. This research envisages a sustainable valorization of this relevant Mediterranean waste through the inclusion of olive pomace powder to functionalize alginate and chitosan wet spun fibers. Both biopolymers are natural and biocompatible polysaccharides with numerous favourable properties, such as good biodegradation and non-toxicity

Breakdown Characteristics of Unused Transformer Oil and Olive Oil under AC and DC Voltages at Different Temperature Rate

This project aim is to investigate the breakdown characteristics of unused transformer oil and olive oil under AC and DC voltage at different temperature rate. HVAC and HVDC breakdown tests are carried out alongside with the hemisphere electrode arrangements. The high voltage test is done in order to observe the performances of the oil samples to attain the highest breakdown AC and DC voltages. In addition, this project needs to be done to see if olive oil as one of the vegetable oil can be an alternative for the conventional transformer oil. Commonly used transformer oil is made from mineral oil and it is declining day by day as its use increases. So as a precaution studies are done with vegetable oils to replace the mineral oil-based transformer insulation fluid. In this study, each oil sample is tested at different temperature rate and has recorded different value of breakdown voltage from the experiment. The gap distance between electrodes is constant and oil samples are heated at different temperature ranges. More voltage is needed to breakdown at higher temperature rate. Both the unused transformer oil and olive oil have linearly increased AC and DC breakdown voltages when subjected to higher temperatures. However, it is found that the highest AC and DC breakdown voltages are recorded at the highest temperature range and when the insulating medium used is olive oil. Moreover, the obtained AC and DC voltages are then be used to study the electric field in FEMM softwar

A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade

Virgin olive oil quality is assessed by chemical as well as sensory analysis. Two of the most important parameters that define the quality of virgin olive oils are the free acidity and the peroxide index. These chemical parameters are usually determined by manual titration procedures that must be carried out in a laboratory by trained personnel. In this paper, a portable sensor system to support the quality grade assessment of virgin olive oil is presented. The system is battery operated and characterized by small dimensions, light weight and quick measurement response (about 30 s). The working principle is based on the measurement of the electrical conductance of an emulsion between a chemical reagent and the olive oil sample. Two different chemical reagents have been investigated: (1) a hydro-alcoholic solution (HAS), made of 60% ethanol and 40% distilled water; (2) 100% distilled water (DW). Tests have been carried out on a set of 40 olive oil samples. The results have shown how, for most of the fresh virgin olive oil samples (31 samples out of 40), the free acidity can be estimated with good accuracy from the electrical conductance of the emulsion using HAS as the reagent. In the case of the full set of samples, the emulsion electrical conductance, using HAS as the reagent, is a function of both the sample free acidity as well as the compounds produced by oil oxidation, and a compensation method based on the measured electrical conductance, using DW as the reagent, has been introduced to improve the accuracy in the estimated free acidity. Tests have also been carried out on the full set of samples, using a k-nearest neighbors algorithm, to demonstrate the feasibility of olive oil classification according to the quality grade. The results have shown how measurements carried out using only the HAS reagent provide better classification accuracy than measurements carried out using both the HAS and DW reagents. The proposed system can be a low-cost alternative to standard laboratory analyses to evaluate the quality grade of virgin olive oil