Olive production data

D.S. Oliver, A.C. Reynolds, B. Zhuoxin, and Y. Abacioglu (2001) Integration of production data into reservoir models. Petroleum Geoscience 7, S65-S73. H. Omre (2003) www.math.ntnu.no/ omre/. 

Antioxidant activity was also tested in a liver microsome system. In this study, mice were treated by oral intubation (2 times/wk) with 0.2 ml olive oil alone or containing CLA (0.1 ml), linoleic acid (0.1 ml), or dl-a-tocopherol (lOmg). Four weeks after the first treatment, liver microsomes were prepared and subsequently subjected to oxidative stress using a non-enzymatic iron-dependent lipid peroxidation system. Microsomal lipid peroxidation was measured as thiobarbituric acid-reactive substance (TBARS) production using malondialdehyde as the standard. It was found that pretreatment of mice with CLA or dl-a-tocopherol significantly decreased TBARS formation in mouse liver microsomes (p < 0.05) (Sword, J. T. and M. W. Pariza, University of Wisconsin, unpublished data). 

Flor et al. (1993) were the first to develop criteria for the authentication of olive oil based on vegetable oil HPLC data. They observed that corn, cottonseed, soyabean, sunflower and safflower oils, to mention the most important commercial products, have large peaks for LLL, LLO and LLP but generally smaller LOO and LOP peaks (abbreviations P, palmitic O, oleic S, stearic L, linoleic Ln, linolenic Po, palmitoleic). Additional typical peaks were observed LnLL peak (ca. 7%) in soyabean and LnLO peak (ca. 7%) in rapeseed oils, respectively. Other relevant compositional pictures were observed peanut oil displays a relatively small LLL peak (ca. 3.5%) but larger LLO and LLP peaks (ca. 18.2, 5.9%, respectively). 

Olive oils with large quantities of free fatty acids must be refined to get a salable product. Supercritical fluid deacidification of these oils has been suggested as a potential ecological alternative process as it uses non-toxic solvents and low operating temperatures. Previously measured equilibrium and mass-transfer data were used to scale-up a proposed supercritical extraction unit. A economical evaluation of the unit was also made. 

A steady growth in the consumption of cooking and salad oils is evident from the USDA Economic Research Service Oil Crops Situation and Outlook Reports for domestic consumption of salad and cooking oils in the United States. The consumption data by source oil is summarized in Table 25 (25, 33). Deodorized cooking and salad oils are principally prepared from soybean, cottonseed, com, canola, sunflower, and peanut oils. Olive oil is technically a cooking oil and is considered a gourmet product by many due to its distinctive flavor and odor, which would be destroyed by deodorization, considered mandatory for the other liquid oils. 

This system is primarily used to monitor the performance of the gasifier and to provide data to study the influence of different parameters on gas product. Different types of biomass are going to be gasified. In a first phase they will be for example oak chips, orujillo" residue from the olive oil- making industry), etc. 

Propionic acid has been detected in wastewater from olive oil production as a result of breakdown and oxidation of fatty acids, and data suggest that propionic acid is produced by photooxidation of anthropogenic compounds during long-range transport. Propionic acid is released to the environment via... 

The olive oil pomace is a solid by-product in the extraction of olive oil. This olive biomass has a very complex composition, including components such as water, salts, proteins, hydrocarbons and triacylglycerols. Moreover, the relative concentrations of the residues can vary greatly, depending on the mechanical system employed for the extraction of the oil (1). Data on chemical variations using one of the most common methods, two-phase centrifugation, is still not well known. 

Fig. 1. Trends in production of major fats and oils—world basis. (Data from Table I.) Animal fats (butter, lard, tallow, and greases) palm oils (coconut, palm kernel, palm, babassu) industrial oils (linseed, castor, oiticica, tung, olive residue).

Olive pomace and olive pomace oil are natural by-products of olive oil production, which contain micro constituents with antithrombotic properties (Karantonis et al., 2008) and phenolic/polyphenolic molecules with antioxidant and other pleiotropic actions. Recent data from our research team reported for the first time that partial replacement of fish oil in gilthead sea bream grow-out diet by lipids obtained from olive pomace resulted in sufficient fish growth similar to the one of fish fed with 100% fish oil diet combined with improved antithrobotic properties of fish (Nasopoulou et al., 2011). 

Simpkins and Harrison (1995a) summarize many of the methods used for detection of authenticity in olive oils and many other food products. They note that most new applications they reviewed relied on advanced statistical procedures for data analysis. 

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