Understanding olive oil stability using filtration and high hydrostatic pressure

Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of water activity (>0.6 Aw) was related to the formation of volatile aroma compounds, which were responsible for the \u201cfusty\u201d sensory defect. Furthermore, high water activity values were related to an increase in the hydrolytic degradation rate of the phenolic compounds. The oil turbidity has to be planned and controlled, starting from adjustment of the water content and application of good manufacturing practices

Filtration scheduling: Quality changes in freshly produced virgin olive oil

Filtration is the most widespread stabilisation operation for extra virgin olive oil, preventing microbial and enzymatic changes. However, during the harvest, the workload of olive mills is at its peak. This results in two approaches to filtration: (i) delays it until after harvesting, increasing the risk of degraded oil quality, and (ii) filters it immediately, increasing the workload. The aim of our experiment is to assess the risk of delaying filtration and establish a safe delay time. Changes in the sensory profile and volatile compound contents were evaluated during 30 days in filtered and unfiltered samples. Significant differences were related to filtration: both turbidity grade and microbial contamination; no differences for the legal parameters were found. Two, contrasting, results were obtained with respect to oil quality: (i) the fusty defect, appearing in less than five days in unfiltered oils, leading to the downgrade of the oil\u2019s commercial category, and (ii) filtration removing some lipoxygenase volatile compounds. Consequently, a fruity attribute was more pronounced in unfiltered samples until day five of storage; it seems that, from this point, the fusty defect masked a fruity attribute. Hence, filtering within a few days strongly reduced the risk of degraded oil quality compared to a delayed filtration

NMR and biochemical studies

RNA‐containing vesicles, recovered from the supernatant of high‐density cell samples of human colon carcinoma, produce a high‐resolution 1H NMR spectrum of lipids characterized by isotropic tumbling; these vesicles contain large amounts of triglycerides and cholesterol esters. Both findings have strict analogies to what is displayed by the proteolipid complexes isolated from the sera of tumor‐bearing patients [(1985) Proc. Natl. Acad. Sci. USA 82, 3455–3459; (1986) FEBS Lett. 203, 164–168]. Lipid analysis and enzymatic tests indicate that these vesicles are selected micromaps of plasma membranes, analogous to those that can be recovered from culture media in which tumor cells are grown [(1985) Dev. Biol. 3, 33–57]. Peculiar lipids, an acylated oligopeptide and a modified phospholipid, are also present in the vesicles

Effect of protocatechuic acid on insulin responsiveness and inflammation in visceral adipose tissue from obese individuals: possible role for PTP1B

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Program Design Considerations for Leadership Training for Dental and Dental Hygiene Students

Peer Reviewedhttps://deepblue.lib.umich.edu/bitstream/2027.42/153631/1/jddj002203372012762tb05246x.pd

Eucalyptus Globulus L. Essential Oil: Chemical Characterization and Bioactivities Assessment

Eucalyptus is a large genus of tall evergreen plants belonging to the Myrtaceae family, being also one of the most important trees due to its several uses, specially of timber, pulp and essential oil. The demand of Eucalyptus sp. essential oil has significantly increased as it has been approved as a natural additive. It is widely used in food, flavor, pharmaceutical, and perfumery industries, thanks to its many biological properties, including antibacterial, antifungal, analgesic and antiinflammatory ones. Essential oils have been under intensive research, mainly regarding their bioactive properties (antioxidant, fungitoxic, anti-viral, anti-inflammatory, antimicrobial, among others). Owing to these properties they are potentially interesting for diverse industries including the food industry since one of its main problems concerns pathogenic microorganisms and associated toxins that are responsible for food spoilage. Although the application of essential oils in the food industry may have some limitations, such as impact on the organoleptic properties and low solubility, different delivery strategies such as nanoencapsulation, active packaging and coatings are promising technologies that may overcome these issues without compromising nutritional properties in food systems.info:eu-repo/semantics/publishedVersio

Antioxidant Properties of the Mung Bean Flavonoids on Alleviating Heat Stress

Background: It is a widespread belief in Asian countries that mung bean soup (MBS) may afford a protective effect against heat stress. Lack of evidence supports MBS conferring a benefit in addition to water. Results: Here we show that vitexin and isovitexin are the major antioxidant components in mungbean (more than 96 % of them existing in the bean seed coat), and both of them could be absorbed via gavage into rat plasma. In the plasma of rats fed with mungbean coat extract before or after exposure to heat stress, the levels of malonaldehyde and activities of lactate dehydrogenase and nitric oxide synthase were remarkably reduced; the levels of total antioxidant capacity and glutathione (a quantitative assessment of oxidative stress) were significantly enhanced. Conclusions: Our results demonstrate that MBS can play additional roles to prevent heat stress injury. Characterization of the mechanisms underlying mungbean beneficial effects should help in the design of diet therapy strategies to alleviate heat stress, as well as provide reference for searching natural medicines against oxidative stress induced diseases