Scope Tomato contains a variety of phenolics associated with health‐promoting properties. However, the effects processing and addition oil during tomato sauce preparation on microbial metabolism in small intestine are still unclear. Methods results An open, controlled, randomized, crossover feeding trial 40 healthy volunteers was carried out to analyze metabolites plasma urine after consumption sauces, enriched refined olive (ROOE) without (oil‐free: OF). Ten 93 were quantified. Processing...

Virgin olive oil is an important ingredient of the Mediterranean diet highly appreciated for its beneficial health effects due to presence mono-unsaturated fatty acids and antioxidant properties. The quality defined by many parameters, among which acidity peroxide index according international regulations, these two determinations are carried out in laboratory environment, means manual titration. This kind method, however, cannot be used on production sites, where, instead, it would...

The purpose of this work was to find a simple, cheap, and suitable method, among the most widely employed, able guarantee proper determination quantification phenolic content extra virgin olive oils (EVOOs), in order satisfy requirements specific health claim (EU Reg. 432/2012). Total by Folin–Ciocalteu (FC) used compared versus profile HPLC‐UV, considering latter as sensitive method for evaluating content. Both protocols were performed before after an acid hydrolysis polar fraction that...

ABSTRACT Mediterranean diet health benefits have been partially attributed to the dietary consumption of extra virgin olive oil (VOO). Most recent interest has focused on biologically active phenolic compounds naturally present in VOO. Selected VOO from Italy were investigated for their profile and inhibitory activity against α-glucosidase α-amylase, as well angiotensin-converting enzyme (ACE). These enzymes linked hyperglycemia-associated hypertension. The total content (Folin-Ciocalteu)...

This study was aimed at investigating the cardiovascular effects of an Olea europea L. leaf extract (OEE), a Hibiscus sabdariffa flower (HSE), and their 13 : 2 w/w mixture in order to assess cardiac vascular activity. Both extracts were fully characterized bioactive compounds by HPLC-MS/MS analysis. The performed using primary endothelial cells (HUVECs) investigate antioxidant cytoprotective effect isolated guinea-pig left right atria aorta evaluate inotropic chronotropic activities...

The aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using industrial by-product tomato seeds and skin. For purpose, a technological process low-scale plant co-mill olives de-frosted or freeze-dried forms applied studied respect control samples. Preliminary results obtained from two different experiments were carried out by 40 kg cultivar Correggiolo 60 blends cultivars. In both the experiments,...

In this research, the potential use of a spreadable olive by‐product, so called “pâté,” generated during modern two‐phase centrifugal processing technique as natural source bioactive compounds has been evaluated using advanced separation techniques. For purpose, qualitative and quantitative characterization lipophilic hydrophilic fractions were performed to establish fatty acid composition phenolic profile new by‐product. A typical oil very high oxidative stability was found for lipid...

A chemo-enzymatic approach for the conversion of oleic acid into azelaic and pelargonic is herein described. It represents a sustainable alternative to ozonolysis, currently employed at industrial scale perform reaction. Azelaic produced in high chemical purity 44% isolation yield after three steps, avoiding column chromatography purifications. In first step, lipase-mediated generation peroleic presence 35% H2O2 self-epoxidation unsaturated corresponding oxirane derivative. This intermediate...

Up to now, the management of olive mill wastewaters, a three-phase by-product, remains an unsolved problem, in particular for those regions where huge quantities vegetable water are produced. Olive wastewaters were therefore treated evaluate characteristics permeate and retentate fractions produced by integrated membrane system working at two different volume concentration factors.The effect membrane-based filtration steps (microfiltration nanofiltration) on content chemical oxygen demand,...

The setup of a novel, rapid, and sensitive UHPLC-QqQ-MS method was described for the determination phenolic compounds in tomatoes tomato-based products (tomato sauce juice). Phenolic including hydroxybenzoic hydroxycinnamic acid derivatives, flavonols, flavanones were detected, separated, quantified 3 min chromatographic run. main advantages include high analyte recovery (90.1-115%), low limit detection (0.008-0.167 mg L(-1)) quantification (0.01-0.83 L(-1)), good accuracy (85.6-115%),...

Olive oil is a very important product due to its nutritional value, sensory and antioxidant properties. National international regulations define basic quality parameters (such as acidity peroxide index) discriminate high oils (extra virgin olive oil) from those of lower quality. The standard procedures measure index feature manual titration requiring laboratory environment trained personnel. In this paper novel technique, based on electrical impedance spectroscopy, presented implemented...

Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano Fermo) from olives grown in the same experimental orchard, under conditions (fertilization, irrigation), and processed with technology (three-way continuous plant) were investigated. As a result, impact of cultivar on fatty acid triacylglycerols composition, oxidative stability, polar phenolic profile sensory...

The beneficial health effects of extra virgin olive oil are due to both its high content monounsaturated fatty acids and phenolic compounds, which have recently attracted research interest. In this context, the aim work was examine in vitro antioxidant antiproliferative activities extract obtained from O. europea cultivar 'Frantoio' (samples 1–4), one main varieties cultivated Italy. total determined by Folin–Ciocalteu method instead profile HPLC coupled a diode array detector mass...

The olive paste obtained after crushing was fast preheated under different time/temperature conditions and then malaxed in an industrial oil mill (600 kg Frantoio/Leccino blend). Legal parameters (peroxides, free acidity sensory panel), yield, total phenolic content, oxidative stability profile were monitored during 12 months of storage the virgin (VOO) kept closed bottles dark. A preheating not longer than 72 s at 38 °C without malaxation lead to extra VOO with a shelf-life least 12-months,...

Abstract A traditional sweet dessert wine from Saracena (Italy), made with nonmacerated local white grapes (Guarnaccia, Malvasia and Moscato), was analyzed for phenolics aroma profile antioxidant activities. The most abundant classes of phenols identified by high‐performance liquid chromatography were hydroxybenzoic acids flavan‐3‐ols, where gallic acid showed the highest content (376.5 mg/L). analysis solid phase microextraction‐gas chromatography‐mass spectrometry revealed presence...

Abstract The effects of a dietary administration high‐oleic sunflower oil (O) (about 85% oleic acid) to pigs, either or not in combination with α‐tocopheryl acetate (E), were assessed regard the composition triacylglycerols, phospholipids and level vitamin E Italian heavy pork meat. Four different diets same lysine/calorie ratio (control; 3% O; 250 mg/kg E; O + E) administered castrated males intact females until slaughtering (160–170 kg). lipids loin ( Longissimus lumborum ) characterized....