Olive Oil Components

The first NMR study of olive oil components appeared in 1993 by the Montedoro group (Montedoro et ah, 1993), in which three extracted poly-phenolic compounds (one isomer of oleuropein aglycone, the dialdehydic... 

Probably olive oil components may reduce oxidative stress via inhibition of lipid peroxidation, an interesting mechanism responsible for diseases such as cancer, heart ailment and ageing. The soluble fat should have chemopreventive effects against breast cancer and other diseases. 

Bianchi, G., Angerosa, F., Camera, L. et al. (1993) Stable carbon isotope ratios (13C/12C) of olive oil components. Journal of Agricultural and Food Chemistry, 41, 1936-40. 

The book covers food analysis for beneficial compounds, such as the determination of folate, vitamin content analysis, applications for avocado metabolite studies, virgin olive oil component analysis, lactose determination in milk, and analysis of minor components of cocoa and phenolic compounds in fruits and vegetables. With contributions by experts in interdisciplinary fields, this reference offers practical information for readers in research and development, production, and routing analysis of foods and food products. 

Carluccio M et al (2007) Vasculoprolective potential of olive oil components. Mol Nutr Food Res 51 1225-1234... 

Perona, J.S., Cabello-Moruno, R., and Ruiz-Gutierrez, V., The role of virgen olive oil components in the modulation of endothelial function, J. Nutr. Biochem., 17, 429, 2006. Panza, F. et al., Mediterranean diet and cognitive decline. Public Health Nutr., 1,... 

Several applications involve the removal of large amounts of triglicerides, including the determination of wax esters in olive oil (39), sterols and other minor components in oils and fats (40, 41), PCBs in fish (42), lactones in food products (43, 44), pesticides (45), and mineral oil products in food (46,47). Grob et al. (47) studied the capacity of silica gel HPLC columns for retaining fats, and concluded that the capacity of such columns is proportional to their size, although the fractions of the volumes that are then transferred to the GC system grow proportionally with the column capacity. For these reasons, 2-3 mm i.d. LC columns are to be preferred for LC-GC applications. 

Historically, the absorption of lipid-soluble nutrients has been considered to be carrier-independent, with solutes diffusing into enterocytes down concentration gradients. This is true for some lipid-soluble components of plants (e.g. the hydroxytyrosol in olive oil Manna et al., 2000). However, transporters have been reported for several lipid-soluble nutrients. For example, absorption of cholesterol is partly dependent on a carrier-mediated process that is inhibited by tea polyphenols (Dawson and Rudel, 1999) and other phytochemicals (Park et al., 2002). A portion of the decreased absorption caused by tea polyphenols may be due to precipitation of the cholesterol associated with micelles (Ikeda et al., 1992). Alternatively, plant stanols and other phytochemicals may compete with cholesterol for transporter sites (Plat and Mensink, 2002). It is likely that transporters for other lipid-soluble nutrients are also affected by phytochemicals, although this has not been adequately investigated. 

Olive oil Elenolic acid derivatives bonded to tyrosol are main components (400 ppm provides protection, in low concentration prooxidative) Cooked tuna in brine Less protection of cooked tuna in oil Medina et al., 1999... 

By the nature of the process by which olive oil is extracted from the olive, the oil is susceptible to contamination. The high price associated with olive oil of the highest purity— extra virgin olive oil — also leads to falsification by unscrupulous vendors who blend with less costly oils such as com, peanut, and soybean oil. Various analytical techniques have been devised to authenticate the purity of olive oil by detecting certain oil components. 

Solubility/miscibility Generally very soluble or miscible in water. Soluble in ethanol, com oil, and olive oil. Insoluble in mineral oil Biological considerations Surfactant. May cause micelle formation, with incumbent effects on bioavailability if included at concentrations of 1% or higher. May be associated with irritation if given intravenously or intramuscularly. Dogs have the peculiarity that Tweens injected parenterally induce the spontaneous systemic release of histamine. This response is particularly striking with IV injection, and therefore Tweens should not be used as components of IV vehicles in dogs... 

Over thousands of years for writing, the ancient people used naturally occurring colloidal fine material from ash (mostly charcoal) dispersed in oil (olive oil). Modem inkjet printers employing color are based on much more sophisticated components. Inkjet printers have a number of nozzles that inject ink droplets on the surface of paper. Simultaneously, different colors are mixed to obtain the desired color shade (more than hundreds of thousands). In a typical printer, there may be 30,000 injections per second, and there may be more than 500 nozzles (each with a size less than a human hair (pm =10 6 m). (The ink has a shelf life of more than a year.) In this process, the surface and colloidal principles most obvious are... 

Oleuropein, a conjugate of hydroxytyrosol (3,4-dihydroxybenzyl alcohol), is a characteristic but very variable component of olives and olive oil. After consumption of 25 ml virgin olive oil, hydroxytyrosol, 3-(9-methylhydroxytyrosol (homovanillyl alcohol), and homovanillic acid increase in plasma, as conjugates, predominantly glucuronide ° Oleuropein may be deconjugated by the gut microflora. 

Model centred bayesian analysis (MCBA) builds the inner model space only from the components that can be interpreted as due mainly to nonrandom underlying factors, determined by experimental design, or that show an almost rectangular distribution. In a study on Portuguese olive oils collected in the years 1975-1980 it was seen that the distribution on two eigenvectors (studied by the two-dimensional... 

Since early antiquity, spices and resins from animal and plant sources have been used extensively for perfumery and flavor purposes, and to a lesser extent for their observed or presumed preservative properties. Fragrance and flavor materials vary from highly complex mixtures to single chemicals. Their history began when people discovered that components characteristic of the aroma of natural products could be enriched by simple methods. Recipes for extraction with olive oil and for distillation have survived from pre-Christian times to this day. 

There are few data on concentrations of ethylbenzene in foodstuffs. It has been identified as a trace component in the volatiles from honey, jasmine, papaya, olive oil and cheese flavour and in the neutral component of roast beef flavour isolate (Min et al., 1979 Fishbein, 1985). Trace quantities of ethylbenzene have been detected in split peas (13 ig/kg), lentils (5 ig/kg) and beans (mean, 5 pg /kg maximum 11 pg /kg (Lovegren et al., 1979). Concentrations of ethylbenzene in orange peel (23.6 ng/g dry weight) and in parsley leaves (0.257 pg/g dry weight) have been reported (Goma-Binjul etal., 1996). 

Pauls (83) examined the effect of the composition of binary solvent mixtures upon the selectivity and resolution of olive oil TG components. Separation factors (a values) and resolution were calculated for the linoleyldiolein (LOO)-linoleyl-palmitylolein (LPO) and triolein (OOO)-palmityldiolein (POO) pairs in olive oil. Five strong solvents (isopropanol, dichloromethane, chloroform, tetrahydrofuran, and acetone) as well as two weak solvents (methanol and acetonitrile) were employed. 

Rezzi, S., Axelson, D. E., Heberger, K., Reniero, F., Mariani, C., and Guillou, C. (2005). Classification of olive oils using high throughput flow 1H NMR fingerprinting with principal component analysis, linear discriminant analysis and probabilistic neural networks. Anal. Chim. Acta 552,13-24. 

Solinas, M. (1987). HRGC analysis of phenolic components in virgin olive oil in relation to the ripening and the variety of olives. Magn. Resort. Chem. 64, 255-262. 

The observation of a lower incidence of coronary heart disease (CHD) and certain types of cancers in the Mediterranean area led to the hypothesis that a diet rich in grain, legumes, fresh fruits and vegetables, wine in moderate amounts, and olive oil was beneficial to human health. To date, this effect has been mainly attributed to the low saturated fat intake of the Mediterranean diet and its high proportion of monounsaturates, which indeed may favorably affect the plasma lipid and lipoprotein profiles. Nevertheless, other components of the diet, such as fiber, vitamins, flavonoids, and phenols, may play an important role in disease prevention, acting on different cardiovascular variables. 

Galli, C. and Visioli, F., Antioxidant and other activities of phenolics in olives/olive oil, typical components of the Mediterranean diet, Lipids, 34, S23-S26, 1999. 

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