Olive fruit extract

Screening involved evaluation of 220 candidate botanical ingredients in vitro for their ability to inhibit ILlp gene expression in human mononuclear cells (U937 and THP-1) that were stimulated with lipopolysaccharide (LPS) (Table 11.1, activity 2). The ingredient list was narrowed to twenty-six botanicals that had a 50% inhibitory concentration of <10 pg/ml in the in vitro IL-1 production assay. The potential IL-1 inhibitors were further narrowed to four botanicals (artichoke leaf extract, nettle root extract, olive fruit extract, and rose hips extract) based on criteria such as reliability of sourcing, purity, and others that might contribute to commercial potential. 

These two pentacyclic triterpenes are found concentrated in the skin of the olive fruit. Extraction processes employing only physical means results in an olive oil with a low concentration of the two triterpenic diols, their highest limit having been fixed at 4.5% of the overall sterol concentration for oils 1-6. Olive-residue oils obtained by organic solvent extraction of pomace contain large amounts of uvaol and erythrodiol, their official limits respectively being >4.5 and >12% for olive-residue and olive-residue refined oil (see Table 2.2). 

Cantarelli [332] and Montedoro and Cantarelli [333] noted the presence of phenolic compounds in olive oils and they established a set of research priorities related to these compounds that are practically still carried out nowadays. Research issues deal with the development of analytical procedures to quantify phenolic compounds in oils, the relationship between these compounds and the characteristics of the olive fruit, as determined by variety, ripeness degree, and other sonrces of variation, the relationship between the profile, concentration, and extraction technology of phenolic compounds, the biological role in the antioxidant activity in vitro and in vivo [334],... 

These last compounds, not present in the olive fruit, form through the lipoxygenase oxidation pathway during the extraction process, an action quite distinct from the autoxidation and photoxidation that occur during the storage of oil and that, instead, produce mainly compounds with disagreeable flavours and odours. 

Long chain aliphatic esters, commonly called waxes, are components of epicuticular waxes of the olive fruits (Bianchi and Vlahov, 1994). Whilst in virgin olive oils the wax concentration is negligible, in olive-residue oil the wax content is considerable. Thus, the presence of long chain esters in olive oil is evidence of the presence of solvent extracted olive oil, also commonly called sansa olive oil. The detection and quantification of waxes in olive oil is an official method. As shown in Table 2.2, virgin olive oils fit for consumption must contain less than 250 mg/kg of waxes the limits are 350 mg/kg for categories 4,5 and 6, whilst for olive-residue oil the amount is expected to be over 350 mg/kg. 

Oleoresin Black Pepper Obtained by the solvent extraction of the dried fruit of Piper nigrum L. (Fam. Piperaceae) as a dark green, olive green, or olive drab extract usually consisting of an upper oily layer and a lower crystalline layer. It may appear as a homogeneous emulsion if examined shortly after the oleoresin has been homogenized, but the product separates on standing. It may be decolorized by partial removal of chlorophyll. 

The high moisture and organic matter contents of this residue mrns it into a low-value commercial product. Therefore, several attempts have been made to valorize the wet pomace, although with relatively low economical success, including its use as natural fertilizer, as a combustible, and animal food additive [17, 23]. More valuable are their phenolic constituents, which represent 98% of the total phenols in the olive fruit [24-28]. The total amount of phenolic compounds that can be extracted from the two-phases olive pomace is approximately 150 mg g (as expressed in oleuropein equivalents) of the dried, defatted and dehulled two-phases olive pomace [16]. The methanolic extract obtained from this residue has a complex... 

The olive fruit contains oil of very similar composition in the pulp (approximately 20%) and in the kernel (approximately 12%). Genuine olive oil contains up to 83% oleic acid, between 4 and 21% linoleic acid and 8 to 25% saturated palmitic and stearic acids. The proportion of polyunsaturated fatty acids is low. Olive pomace oil is the oil obtained by solvent extraction of olive pomace. Pomace is the ground flesh and pits after pressing. 

Jerman T et al (2010) Ultrasound assisted solid liquid extraction (USLE) of olive fruit (Olea europaea). Food Chem 123 175-182... 

Olive plants fruited after four years and olive fruits were harvested at different periods during the ripening cycle. Lipid extraction and separation and methyl esters analysis have been described in a previous paper (Marzouk et Cherif, 1981). 

Mfnguez-Mosquera, M.I. and Garrido-Femandez, J., Lipids removal during the extraction phase of chloroplast pigments in olive fruit Olea europaea), Grasas Aceites, 36, 376, 1985. 

In the past, expression presses were used in many processes for extracting oil and juice, generally from seeds and fruits such as olives. Batch presses were typically used in these apphcations, and hand unloading of the pressed cake was often required. Batch presses that require hand unloading or extensive cleaning between pressings are rarely used now descriptions of various types are presented in earlier editions of this handbook. This section, therefore, describes mainly continuous presses. 

Oleuropein (the most abundant bitter principle) and its analog ligstroside, both sec-oiridoid biophenols, were extracted from Hojiblanca black olives (Piperno and others 2004). Secoiridoids are present exclusively in plants of the Oleraceae family (Tripoli and others 2005). Oleuropein is present in high amounts (6000 90 mg/100 g DW) in the leaves of the olive tree (Le Tutour and others 1992), but it is also present in all constituent parts of the fruit peel, pulp, and seed (Servili and others 1999). 

Fig. 2.133. HPLC chromatogram of pigment extracts from table olives cv. Gordal (a) healthy fruits and (b) altered fruits. Peaks 1 = 15-glyoxilic acid pheophorbide-b 2 = 15-glyoxilic acid pheophorbide-a 3 = Cu-15-glyoxilic acid pheophorbide-a 4 = pheophorbide-b 5 = pheophorbide-a 6 = pyropheophorbide-a 7 = 15-glyoxilic acid pheophytin-b 8 = Cu-15-glyoxilic acid pheophytin-b 9 = 15-glyoxilic acid pheophytin-a 10 = Cu-15-glyoxilic acid pheophytin-a 11 = 15 -OH-lactone-pheophytin-b 12 = 15 -OH-lactone-pheophytin-a 13 = 15-formylpheophytin-b 14 = pheophytin-b 14 = pheophytin-b 15 = 15-formylpheophytin-a 16 = pheophytin-a 16 = pheophytin-a 17 = pyropheophytin-b 18 = Cu-pheophytin-a 19 = Cu-15-formylpheophytin-a 20 = pyropheophytin-a 21 = Cu-pyropheophytin-a. Reprinted with permission from B. Ganul-Rojas el al. [304].

Lipid peroxidase inhibition. Water extract of the fresh root, administered intragastrically to infant mice at a dose of 50 mL/kg, was active. The treatment was administered for 7 successive days followed by a single dose of 20% v/v CCI4 in olive subcutaneously at 1 mL/kg on the last day, 1 hour after the administration of the carrot extract . Lipid peroxide formation inhibition. Fresh fruit juice, taken orally by human... 

Trinidad. Hot water extract of the lead is taken orally to increase milk supply of nursing mother. On first day, the mother drinks tea of Stachytarpheta jamaicensis leaves, on the second day, she drinks tea made from olive leaves and milk, and on the third day she will be able to nurse the baby . Tunisia. Extract of the dried leaf is taken orally for diabetes and as a hypotensive . Turkey. The fruit is used externally as a skin cleanser ". 

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