Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying
Foods,
Год журнала:
2025,
Номер
14(2), С. 260 - 260
Опубликована: Янв. 15, 2025
This
study
explores
approaches
to
enhancing
the
biostability
of
extra
virgin
olive
oil
(EVOO)
supplemented
with
fruit
extract
(OFE)
enriched
hydroxytyrosol
(HTyr).
The
investigation
focuses
on
prolonged
deep
frying
(DF)
conditions
at
170
°C
and
210
°C,
over
durations
ranging
from
3
48
h,
aim
improving
sensorial
attributes,
polyphenolic
content,
thermal
oxidative
stability.
Parameters,
such
as
acidity,
peroxide
value
(PV),
K232,
K270,
ΔK,
phenolic
compounds,
sensory
were
monitored.
PV
did
not
exceed
standard
limit
in
HTyr-EVOO
°C/24
h;
however,
non-supplemented
EVOOs,
it
remained
within
limits
only
up
°C/18
h.
Acidity
stayed
acceptable
(≤0.8)
h
both
non-enriched
EVOOs.
K232
values
≤2.5
fried
K270
ΔK
°C/3
whereas
they
surpassed
them
oils.
Additionally,
HTyr
tyrosol
levels
significantly
higher
(p
<
0.05)
HTyr-EVOOs.
Phenolic
including
verbascoside,
pinoresinol,
1-acetoxypinoresinol,
acids,
chlorogenic,
vanillic,
homovanillic,
4-dihydroxybenzoic,
caffeic
detected
Oxidized
secoiridoid
derivatives
increased
DF
progressed.
Moreover,
analysis
revealed
that
positive
attributes
EVOOs—such
fruity,
bitter,
pungent
notes—decreased
increasing
temperature
duration
0.05).
Beyond
°C/6
these
rated
zero.
However,
HTyr-EVOOs
exhibited
lower
rancidity
compared
oils
under
identical
conditions,
attributed
protective
effect
HTyr.
In
conclusion,
demonstrated
stability
retaining
desirable
qualities,
reduced
degradation.
These
findings
indicate
natural
OFEs
have
strong
potential
food
additive
properties,
health
benefits,
overall
innovation
provides
a
practical
solution
for
industry
by
versatility
EVOO.
Further
research
is
recommended
investigate
various
EVOO
categories
diverse
origins.
Язык: Английский
Optimized green synthesis of silver nanoparticles from guarana seed skin extract with antibacterial potential
Green Processing and Synthesis,
Год журнала:
2025,
Номер
14(1)
Опубликована: Янв. 1, 2025
Abstract
This
study
optimizes
the
green
synthesis
of
silver
nanoparticles
(AgNPs)
using
seed
skin
extract
guarana
(
Paullinia
cupana
)
as
a
natural
stabilizing
and
reducing
agent.
Employing
Taguchi
design,
nine
experiments
were
conducted
across
three
levels
for
four
key
factors:
reaction
temperature,
pH,
nitrate
concentration,
concentration
to
minimize
AgNP
size.
Optimal
conditions
–
pH
11,
5
mM
nitrate,
50°C
1%
(m/v)
produced
quasi-spherical
AgNPs
with
an
average
size
∼26
nm.
Chemical
analysis
revealed
caffeine
main
organic
compound
potassium
oxide
primary
inorganic
component.
UV-vis
spectra
showed
absorption
peak
at
438
nm,
X-ray
diffraction
confirmed
typical
peaks.
Further
identified
polyphenols,
alkaloids,
flavonoids
agents.
A
high
(180.0
±
0.2
ppm)
was
through
ICP-OES,
demonstrated
significant
antibacterial
activity
against
Escherichia
coli
Staphylococcus
aureus
,
minimum
inhibitory
50
μg·mL
−1
.
underscores
sustainability
promising
alternative
traditional
nanoparticle
production
methods.
Язык: Английский
Saffron (Crocus sativus L.) stigmas as a potential natural additive to improve oxidative stability attributes of sunflower (Helianthus annuus L.) oil stored under different conditions
Grain & Oil Science and Technology,
Год журнала:
2024,
Номер
7(3), С. 133 - 149
Опубликована: Июнь 15, 2024
The
aim
of
our
study
was
to
explore
the
antioxidant
potential
Moroccan
saffron
stigmas
(SS)
and
examine
their
performance
as
a
natural
in
enhancing
stability
quality
properties
edible
sunflower
oil
(SO),
with
focus
on
understanding
critical
importance
for
predicting
deterioration
during
storage.
Bearing
this
mind,
research
designed
compare
efficacy
three
concentrations
dried
SS
(at
0.2%,
0.3%,
0.6%)
against
tocobiol
(a
synthetic
antioxidant)
positive
control
0.3%
concentration).
This
comparison
conducted
under
distinct
storage
conditions
namely
accelerated
ageing
(60
°C),
exposure
light
at
ambient
temperature,
darkness,
evaluate
impact
preventing
severe
oxidation
extending
shelf-life.
Oxidation
state
evolution
evaluated
through
peroxide
value
(PV),
free
fatty
acid
(FFA),
anisidine
(p-AV),
K270
(conjugated
trienes),
total
index
(TOTOX),
iodine
(IV),
composition
(FA).
Our
results
revealed
notable
differences
tracking
parameters.
Specifically,
these
parameters
were
higher
samples
stored
conditions,
followed
by
light,
while
those
darkness
showed
highest
among
conditions.
Supplementation
significantly
enhanced
its
stability.
Notably,
exhibited
exceptional
effectiveness
stabilizing
regardless
dose,
observed
0.6%.
evidenced
slower
rate
various
highlighting
superior
activity
compared
both
non-enriched
tocobiol-enriched
oil.
Furthermore,
stigmas,
used
supplement,
contributed
preservation
polyunsaturated
acids,
indicating
robust
source
antioxidants
These
attributes
position
promising
alternative
antioxidants,
offering
opportunities
enhance
nutritional
extend
Язык: Английский
Quality Assessment 006Ff Omani Olive Oil: Compliance with Gulf Standards (GSO 1019)
Journal of Food Composition and Analysis,
Год журнала:
2025,
Номер
unknown, С. 107549 - 107549
Опубликована: Март 1, 2025
Язык: Английский
Fixed-bed column adsorption of olive mill wastewater using clinker: Optimization via response surface methodology
Results in Engineering,
Год журнала:
2025,
Номер
unknown, С. 104863 - 104863
Опубликована: Апрель 1, 2025
Язык: Английский
Ultrasonic-assisted enrichment of sunflower oil with leave powder from four Mediterranean olive cultivars: chemical profiling, functional potential and impact on UV induced oxidation
Journal of Food Composition and Analysis,
Год журнала:
2025,
Номер
unknown, С. 107651 - 107651
Опубликована: Апрель 1, 2025
Язык: Английский
Physicochemical Traits of Olive Oil (‘Moroccan Picholine’ Cultivar) Produced using Three Extraction Technologies in Tetouan Province (Northern Morocco). A Comparative Study with Refined Soybean and Sunflower Oil
Measurement Food,
Год журнала:
2025,
Номер
unknown, С. 100222 - 100222
Опубликована: Апрель 1, 2025
Язык: Английский
New insights into the combined effects of geographical origin, cultivar and crop season on the physicochemical characteristics of Moroccan olive oils produced in Northern Morocco. A comparative study
Oil Crop Science,
Год журнала:
2024,
Номер
unknown
Опубликована: Ноя. 1, 2024
Язык: Английский
Nutritional Potential of Ziziphus lotus (L.) Lam. Almonds as Compared to Some Oilseeds from Morocco: Evidence from Proximate Composition, Mineral Profiling, and Oil Physicochemical Traits
Journal of Food Quality,
Год журнала:
2024,
Номер
2024(1)
Опубликована: Янв. 1, 2024
Nowadays,
there
is
a
great
interest
in
the
search
for
new
sources
of
vegetable
oils,
natural
bioactive
compounds,
and
essential
nutrients
human
health.
Oleaginous
fruits
seeds
are
good
source
such
as
oil,
carbohydrates,
fatty
acids,
sterols,
tocopherols,
fibers,
vitamins,
minerals,
proteins
diet.
The
main
objective
this
study
was
to
compare
nutritional
composition
Ziziphus
lotus
almonds
(ZLA)
with
some
well‐known
(argan
kernel,
nigella
seed,
cactus
sesame
seed)
classify
them
by
mean
principle
component
analysis
(PCA).
samples’
proximate
composition,
mineral
profiling,
physicochemical
parameters
extracted
oil
were
evaluated.
Our
results
revealed
that
ZLA
follows:
yield
(26.99
±
1.52
g/100
g),
(30.79
0.07
ash
(6.5
0.06
moisture
(3.62
0.10
g).
profile
consists
mainly
P,
K,
Mg,
Ca.
acids
oleic
acid
(60.73
linoleic
(18.75
palmitic
(9.86
β
‐Sitosterol
(67.92
0.46
g)
major
sterol
ZLA,
followed
stigmasterol
(15.34
0.35%)
campesterol
(8.75
0.12%).
Total
tocopherols
present
at
523
9.23
mg/kg
oil.
PCA
demonstrated
found
be
close
seeds.
In
conclusion,
could
considered
an
alternative
oils
protein
well
other
various
applications.
Язык: Английский
Extraction methods and geographical variability influence on phenolic content, fatty acid composition and physicochemical quality, of Moroccan Picholine olive oils in the Fes-Meknes region
OCL,
Год журнала:
2024,
Номер
31, С. 20 - 20
Опубликована: Янв. 1, 2024
The
study
aims
was
to
analyze
the
influence
of
extraction
method
and
geographical
origin
on
quality
olive
oils.
Thirty
samples
"Moroccan
Picholine"
variety
were
collected
from
three
types
crushers
(hydraulic
press,
two-phase
three-phase)
in
four
cities
main
Moroccan
olive-growing
region,
Fes-Meknes,
during
2021
2022
harvest
seasons.
Oils
this
region
are
generally
virgin
extra
oils
quality,
according
International
Olive
Council,
with
high
levels
oleic
acid
reaching
up
80.12
±
1.94%
for
produced
Meknes,
triturations.
Two-phase
extracted
Fez
Meknes
show
highest
MUFA/PUFA
(monounsaturated
fatty
acids/
polyunsaturated
acids)
ratios
lower
parameters,
indicating
richness
monounsaturated
acids
improved
oxidative
stability.
Polyphenol
varied
significantly
between
Fez,
Taounate
Taza,
307.31
17.44
mg/kg
GAE
notable
differences
(
p
<
0.05).
In
addition,
chlorophyll
carotenoid
differed
type
city
=
0.004
0.042,
respectively).
Principal
component
analysis
identified
distinct
groups
based
location,
highlighting
importance
these
factors
obtaining
specific
characteristics
sought.
Язык: Английский