abstract: in this study, an analytical method is developed to determine 15 polycyclic aromatic hydrocarbons (pahs) in olive and refined pomace olive oils using hplc coupled with a fluorescence detector. the standardised method of ultrasound-assisted solvent extraction consisted of liquid–liquid extraction with organic solvent and purification on c18 and florisil bonded-phase cartridges was modi...

Background: Olive pomace, as the main by-product of the olive oil industry, is recently recycled as fermentation substrate for enzyme production.Objectives: Actinobacteria isolates were separated from an Algerian soil under olive pomace cultivation and were evaluated for their lignocellulolytic enzymes production.Materials and Methods: Isolates of Actinobacteria were separated from ...

The health properties of virgin olive oil (VOO) are well known in the Mediterranean Diet, in which VOO is the main source of fat (Boskou, 2000). The Mediterranean area provides 97% of the total olive production of the world and represents a major industry in the region (Aragon & Palancar, 2001). The fatty acid composition is not the only healthy component of olive oil; in addition, minor compon...

The antifungal activity of phenolic compounds extracted from olive pomace against Alternaria solani, Botrytis cinerea and Fusarium culmorum was investigated. Olive pomace, a by-product of olive oil production, was used as a source of phenolic compounds. The extracted phenolics were added to a medium to reach phenol concentration of 0.1 and 0.2 % (w/v) and tested for their antifungal activity ag...

Due to its higher price, compared to other edible oils, control of adulteration of the olive oil is one of the main aspects to be evaluated in its quality control. Adulteration with hazelnut oil is one of the most difficult to be detected due to the great similarity existing in the composition of hazelnut and olive oils; both virgin olive oil and olive oil are subjected to that kind of adultera...

this study investigated effects of different levels of dietary olive oil pomace on body composition, growth performance, hematological factors and sensory analysis of rainbow trout. six practical diet containing 0 (control), 2, 4, 6, 8 and 10% olive pomace were formulated and supplied to fish with an average body weight of 184.7 g being allocated randomly to rectangular concrete ponds. water fl...

The costly disposal of the semisolid residual pomace generated in the two phase extraction used in modern olive mills is causing serious problems to the small oil producers of rural southeastern Spain. Composting may be a viable alternative since complementary residues are usually available in these areas to prepare an adequate starting mixture. In this work, four different combinations of resi...

High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of olive oils, 34 extra virgin olive oils from various regions of Greece, and from different olive varieties, namely, 13 samples of refined olive oils and 12 samples of lampante olive oils. Classification of the three grades of olive oils was achieved by two multivariate statistical methods a...

In this study, Microwave-Assisted Solvent Extraction (MASE) was used to recover oil residues from pomace olive using acidic hexane. Results obtained demonstrated that oil extraction yield increased with time, the amount of acetic acid in hexane and power radiation. For both radiation powers used (170 and 510W), the optimal extraction time and most interesting content of acetic acid in hexan...