Positive Impacts of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Status of Hypercholesterolemic Patients | Chapter 2 | Disease and Health: Research Developments Vol. 10

Atherosclerosis is a chronic inflammatory disease that is responsible for several cardiovascular events such as ischemic heart disease, coronary artery disease, peripheral artery disease, and ischemic stroke. Olive oil and lycopene are foods that have potent antioxidant activity. The objective was to determine the effects of consumption of olive oil enriched with lycopene on oxidative stress biomarkers in hypercholesterolemic subjects. The study product sample “lycopene-olive oil” consisted of virgin olive oil enriched with lycopene (350 mg/L). Patients (n = 80) were recruited from the town of Moralzarzal, Madrid, Spain, including healthy men and women with cholesterol levels over 220 mg/dL. The effects of oil enriched with lycopene extract daily intake were examined for 1 month on plasma antioxidant capacity, lipid profile (triacylglycerols, total cholesterol, HDL-C; LDL-C, ox-LDL), biomarkers of oxidative stress, and inflammatory markers related to atherosclerosis risk (C-reactive protein (CRP), IL-6; sDC4L) in subjects with hypercholesterolemia (cholesterol > 220 mg/dL). In the group consuming olive oil-lycopene, significant increases (p < 0.05) in the levels of plasma lycopene concentration (0.146 ± 0.03 versus 0.202 ± 0.04 (µmol/L)), α-carotene (0.166 ± 0.064 versus 0.238 ± 0.07) and β-carotene (0.493 ± 0.187 versus 0.713 ± 0.221) were observed. These results are linked with the increases of plasma antioxidants and decrease in biomarkers of oxidative stress (carbonyl groups, malondialdehyde and 8-hydroxy-deoxyguanosine) observed in the hypercholesterolemic group. In relation to the lipid profile, a significant decrease was observed in the levels of ox-LDL (781 ± 302 versus 494 ± 200), remaining unchanged in the levels of TG, cholesterol, HDL and LDL-C. Regarding inflammatory biomarkers, the levels of CRP and IL-6 decreased significantly. The positive results obtained in this study support the use of olive oil enriched with lycopene to reduce the risk of coronary disease. The results also indicate that triglyceride, cholesterol, LDL, and HDL levels did not change significantly. However, ox-LDL levels decreased significantly only in the group supplemented with lycopene-olive oil. In conclusion, this study suggests that foods containing olive oil and lycopene can significantly contribute to reducing LDL-induced oxidative stress.

 

Author (s) Details

Meryem El Ouardi
Predepartmental Unit of Medicine, Physiology Section, Faculty of Health Sciences, Universidad Jaume I, 12006, Castelló de la Plana, Spain.

 

Guillem Garcia-Llorens
Predepartmental Unit of Medicine, Physiology Section, Faculty of Health Sciences, Universidad Jaume I, 12006, Castelló de la Plana, Spain.

 

Victoria Valls-Belles
Predepartmental Unit of Medicine, Physiology Section, Faculty of Health Sciences, Universidad Jaume I, 12006, Castelló de la Plana, Spain.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/dhrd/v10/5033

Oil Characterization of Four Indigenous Albanian Olive Cultivars | Chapter 8 | Recent Developments in Chemistry and Biochemistry Research Vol. 1

One of the evergreen plants in the Mediterranean environment is the olive tree. Situated in the Northern Mediterranean, Albania possesses a significant proportion of arable land planted by this tree. Olive trees are grown in the western and southern portions of the country, alongside the Ionian and Adriatic Seas, characterized by a Mediterranean climate. Twenty-two native olive cultivars have been classified via their genetic profile. The potential of olive oil production using native cultivars as the primary source gives the country a significant opportunity to distinguish its olive oils (OO). Among them, Kalinjot and Nisiot, two unique native cultivars grown mostly in southern regions, present significant promise. Their OO chemical characterization is distinguished when compared with two other native cultivars, Ulli i bardhë Tirana (Bianco di Tirana) and Mixan, domesticated in central regions. Regarding fatty acid profiles, there is a significant difference in oleic acid, with Nisiot (80.07 ± 0.04%) higher than Mixan OO (71.91 ± 0.06%). On the other hand, variations in Linoleic acid showed higher differences among two cultivars from the same region, Nisiot (4.10 ± 0.00%) and Kalinjot (10.11 ± 0.01%). The phenolic compounds content in OO show that Ulli i bardhë Tirana cv, referring to Gallic acid equivalent (GAE), is 445.03±16.83 mg GAE/kg, is higher compared to the two cultivars, Kalinjot (216.63±10.76 mg gallic acid/kg) and Nisiot (275.45± 11.63 mg GAE/kg). The latest trends in olive cultivation toward international olive cultivars present an essential and delicate situation for the future of indigenous cultivars, both to preserve the genetic diversity, as well as nutritional and organoleptic characteristics of Albanian OO. Globalization has influenced olive cultivation by exposing indigenous olive cultivars to distinguished cultivars worldwide. Promoting the OO from indigenous olive cultivars needs more profound research to enable and highlight the advantages and disadvantages of persisting the tradition of indigenous olive cultivars cultivation.

Author(s) Details:

Dritan Topi,
Department of Chemistry, Faculty of Natural Sciences, University of Tirana, Blvd. Zogu 1, 1000, Tirana, Albania.

Please see the link here: https://stm.bookpi.org/RDCBR-V1/article/view/13636

Geographical Characterization of Çekiste Olive Oils from Southwest of Turkey with QTOF-MS| Chapter 4 | Emerging Challenges in Agriculture and Food Science Vol. 5

The purpose of this study is to assess the influence of Cekiste olive oils in different localities and to highlight regional differences using the geographical indicator label. The effects of geographical location on the chemical features of the Cekiste olive oil variety were researched in six different sites (Birgi, Bademli, Beyazit, Yenicekoy, Zeytinlik, and Uzumlu). The agricultural ecological maps for each location were created using GIS. Olive oil samples were tested for fatty acids, sterols, and phenols. Furthermore, using the LC IMS Qtof spectrometer and Progenesis QI software, the geographical fingerprints of olive oil samples from diverse areas were determined. The findings demonstrated that the oil quality of some locations differed considerably (p0.05) depending on the olive-growing region. Others, however, do not. The "geographical location" element has a significant influence on the quality of olive oil, according to the Principal Component Analysis of the various locations analysed.

Author(s) Details:

Ayca Akca Uckun,
Olive Research Institute, Izmir, Turkey.

Please see the link here: https://stm.bookpi.org/ECAFS-V5/article/view/6979

Application of Faraday Effect as an Authentication Technique for Vegetable Oils| Chapter 4 | New Trends in Physical Science Research Vol.4

In this study, the Verdet constant for olive and other vegetable oils was determined. Distinct types of vegetable oils have different Verdet constants, allowing olive oil to be distinguished from other low-cost vegetable oils. Chromatographic analysis is used in the majority of recent studies on edible oil adulteration. The Faraday effect is being used as a sampling technique in this project. Each olive oil sample has a Verdet constant value that is based on the following factors: production year, sample history (i.e. storage circumstances), and geographical area, according to a study of samples kept for varied durations of time under various storage conditions. Oils kept in the dark had lower levels of tocopherol, carotenoid, and chlorophyll than those kept in the light. Oils and fats are one of three primary types of food, with proteins and carbs constituting the other two. According to preliminary findings, the Faraday Effect could be used to detect olive oil adulteration, implying that the effect could be proposed as a food authentication technique if calibration curves and standard Verdet constants values could be prepared for comparison with the samples under investigation. The relationship between the value of the Verdet constant and primary and secondary oxidation products, oil component concentrations, and other factors will need to be investigated further.

Author(s) Details:

M. I. Abu-Taha,
Physics Department, College of Science and Technology, Al-Quds University, Jerusalem, Palestine.

M. A. Halasa,
Physics Department, College of Science and Technology, Al-Quds University, Jerusalem, Palestine.

M. M. Abu-Samreh,
Physics Department, College of Science and Technology, Al-Quds University, Jerusalem, Palestine.

Please see the link here: https://stm.bookpi.org/NTPSR-V4/article/view/6931