Non-alcoholic fatty liver disease(NAFLD)without special drugs shows symptoms of liver fat accumulation and steatosis in patients without alcohol intake.Ultrasound evaluation is a critical method in the early diagnosis...Non-alcoholic fatty liver disease(NAFLD)without special drugs shows symptoms of liver fat accumulation and steatosis in patients without alcohol intake.Ultrasound evaluation is a critical method in the early diagnosis of NAFLD stages as well as image processing and should be encouraged.Olive oil is an important component of the Mediterranean diet and has a beneficial role in the prevention of NAFLD progression.Physical activity and exercise can have anti-oxidant and anti-inflammatory effects to reduce liver fat and body weight via regulation of mitochondrial capacity in the development of NAFLD.Both the Mediterranean diet and physical exercise should be combined to achieve the ideal fat content reduction and weight loss in patients with NAFLD.展开更多
Metabolic dysfunction-associated steatotic liver disease is a multifaceted disease associated with obesity,insulin resistance(IR),type 2 diabetes mellitus-in a word,metabolic syndrome-which has been extensively studie...Metabolic dysfunction-associated steatotic liver disease is a multifaceted disease associated with obesity,insulin resistance(IR),type 2 diabetes mellitus-in a word,metabolic syndrome-which has been extensively studied because it is related to an alteration of the normal metabolism of glucose and lipids,ultimately leading to triglyceride accumulation within hepatocytes.This lipid overload triggers an inflammatory status,also influenced by gut-liver axis dysfunction,with gut dysbiosis,which alters intestinal permeability,causing inflammation and IR in a vicious circle.Several approaches have been attempted to treat this condition and stop its poss-ible evolution towards increasingly serious stages,but the first step is always lifestyle modification.The Mediterranean diet seems to be the most reliable for affecting liver steatosis,probably thanks to extra virgin olive oil,a healthy food with a high content of monounsaturated fatty acids and variable concentrations of phenols(oleocanthal)and phenolic alcohols,such as hydroxytyrosol and tyrosol.This review investigates the mechanisms underlying the bidirectional and synergistic relationships among metabolic dysfunction-associated steatotic liver disease,IR,and the gut-liver axis,specifically focusing on the role of extra virgin olive oil as one of the main antioxidant components of the Mediterranean diet.展开更多
The olive oil fermentation filtrate was prepared by microbial fermentation technology,and the fermentation process was optimized by orthogonal test to screen out the optimal fermentation conditions.At the same time,th...The olive oil fermentation filtrate was prepared by microbial fermentation technology,and the fermentation process was optimized by orthogonal test to screen out the optimal fermentation conditions.At the same time,the effect of olive oil fermentation filtrate to promote the secretion of type I collagen (COL-I) and type VII collagen (COL-VII) by fibroblasts (HFF-1),the inhibitory effect on the secretion of alpha tumor necrosis factor (TNF-α) and interleukin-6 (IL-6) by lipopolysaccharide induced macrophages (RAW264.7),and the inhibitory effect on the induction of reactive oxygen species (ROS) production by immortalized human keratinocytes (HaCaT) were studied through in vitro cell testing methods.The results showed that the optimal fermentation conditions of olive oil fermentation filtrate were as follows,inoculation amount was 3%,inducer amount was 2%,fermentation time was 48 h.Its efficacy can significantly promote the synthesis of COL-I and COL-VII,and significantly inhibit the content of inflammatory factors TNF-α and IL-6 as well as ROS content,it has multiple effects of firming,anti-wrinkle,soothing and antioxidant,providing scientific and effective data support for the development of cosmetic raw materials.展开更多
The increasing prevalence of multiple adulteration in olive oil affects product authenticity and market integrity.Therefore,it is necessary to develop advanced methods to detect the multiple adulteration.In this study...The increasing prevalence of multiple adulteration in olive oil affects product authenticity and market integrity.Therefore,it is necessary to develop advanced methods to detect the multiple adulteration.In this study,a portable Raman spectrometer was employed to address this issue,with adulterant mixtures using a D-optimal mixture design to ensure representative samples.The results showed that principal component analysis(PCA)was unable to distinguish authentic olive oils from adulterated ones,whereas partial least squares-discriminant analysis(PLS-DA)successfully differentiated the two groups.These findings demonstrated the technical feasibility of combining Raman spectroscopy with PLS-DA to detect multiple adulteration in olive oil,offering a promising method for portable,rapid authentication to counter increasingly sophisticated fraud in the edible oil industry.展开更多
The clinical implications of non-alcoholic fatty liver diseases(NAFLD)derive from their potential to progress to fibrosis and cirrhosis.Inappropriate dietary fat intake,excessive intake of soft drinks,insulin resistan...The clinical implications of non-alcoholic fatty liver diseases(NAFLD)derive from their potential to progress to fibrosis and cirrhosis.Inappropriate dietary fat intake,excessive intake of soft drinks,insulin resistance and increased oxidative stress results in increased free fatty acid delivery to the liver and increased hepatic triglyceride(TG)accumulation.An olive oil-rich diet decreases accumulation of TGs in the liver,improves postprandial TGs,glucose and glucagonlike peptide-1 responses in insulin-resistant subjects, and upregulates glucose transporter-2 expression in the liver.The principal mechanisms include:decreased nuclear factor-kappaB activation,decreased lowdensity lipoprotein oxidation,and improved insulin resistance by reduced production of inflammatory cytokines(tumor necrosis factor,interleukin-6)and improvement of jun N-terminal kinase-mediated phosphorylation of insulin receptor substrate-1.The beneficial effect of the Mediterranean diet is derived from monounsaturated fatty acids,mainly from olive oil.In this review,we describe the dietary sources of the monounsaturated fatty acids,the composition of olive oil,dietary fats and their relationship to insulin resistance and postprandial lipid and glucose responses in non-alcoholic steatohepatitis,clinical and experimental studies that assess the relationship between olive oil and NAFLD,and the mechanism by which olive oil ameliorates fatty liver,and we discuss future perspectives.展开更多
The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease.Extra virgin olive oil(EVOO)is the typical sources of fat in the Mediterranean diet which...The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease.Extra virgin olive oil(EVOO)is the typical sources of fat in the Mediterranean diet which have been shown to have noteworthy nutritional value and positive impact on human health.It is worth noting that EVOO owes its superior nutritional value to its bioactive composition.The main component of EVOO is monounsaturated fatty acids(MUFAs)in the form of oleic acid.Oleic acid accounts for up to 70%-80%of EVOO.Secondly,EVOO contains approximately more than 30 phenolic compounds,of which HT is essential for the protection against cardiovascular diseases.In this review,we focused on the potential mechanisms of oleic acid and polyphenols combat cardiovascular diseases risk in terms of oxidative stress,inflammation,blood pressure,endothelial function and cholesterol.This review might provide a reference for the studies on cardiovascular protective effects of EVOO.展开更多
Hydrolysis of olive oil catalyzed by Candida lipolytica lipase was investigated. The relative concentration of the components in the product was determined by using high performance liquid chromatography（HPLC）. Furt...Hydrolysis of olive oil catalyzed by Candida lipolytica lipase was investigated. The relative concentration of the components in the product was determined by using high performance liquid chromatography（HPLC）. Furthermore, a novel rapid method to detect the hydrolytic process of olive oil was developed based on the relationship between the acid value and the relative concentration of the different components.展开更多
The low biodegradability of polyphenolic compounds typically found in olive processing indicated that biological treatment is not always successful in the treatment of olive oil mill wastewater in term of COD removal....The low biodegradability of polyphenolic compounds typically found in olive processing indicated that biological treatment is not always successful in the treatment of olive oil mill wastewater in term of COD removal. In this study the results of investigations on the applicability of Fenton's reagent in the treatment of this effluent were discussed. The efficiency of this method was determined. 86 % of removal COD was obtained using 5 mol H 2O 2 and 0.4 mol Fe 2+ per liter of crude OMW. The main parameters that govern the complex reactive system, i.e., time, pH, [H 2O 2] and [Fe(II)] were studied.展开更多
High-oleic acid peanut oil(HOPO)and extra-virgin olive oil(EVOO)have been reported previously to have an attenuating effect on metabolic syndrome(MS).This study aimed to evaluate the metabolic effect of HOPO and EVOO ...High-oleic acid peanut oil(HOPO)and extra-virgin olive oil(EVOO)have been reported previously to have an attenuating effect on metabolic syndrome(MS).This study aimed to evaluate the metabolic effect of HOPO and EVOO supplementation in attenuating MS and the role of gut microbiota in regulating the metabolic profile.Sprague-Dawley rats were continuously fed with a normal diet,high-fructose and high-fat(HFHF)diet,HFHF diet containing HOPO,or a HFHF diet containing EVOO for 12 weeks.The metabolomics profiles of feces and serum samples were compared using untargeted metabolomics based on UPLC-Q/TOF-MS.Partial Least Squares Discriminant Analysis(PLS-DA)was used to identify the potential fecal and serum biomarkers from different groups.Correlation between gut microbiota and biomarkers was assessed,and pathway analysis of serum biomarkers was conducted.Differences in metabolic patterns in feces and serum were observed among different groups.There were 8 and 12 potential biomarkers in feces and 15 and 6 potential biomarkers in serum of HOPO group and EVOO group,respectively,suggesting that HOPO and EVOO supplementation mainly altered amino acids,peptides,and their analogs in feces and serum.The branched-chain amino acids(BCAAs)biosynthesis pathway was identified as a major pathway regulated by HOPO or EVOO.This study suggests that HOPO and EVOO supplementation ameliorate diet-induced MS,mainly via modulation of the BCAAs biosynthesis pathway.展开更多
Objective:Oleic acid,a subtype of monounsaturated fatty acid(MUFA),is present in abundance in certain edible oils,particularly olive oils.Epidemiological evidence concerning dietary oleic acid intake and the long-term...Objective:Oleic acid,a subtype of monounsaturated fatty acid(MUFA),is present in abundance in certain edible oils,particularly olive oils.Epidemiological evidence concerning dietary oleic acid intake and the long-term risk of mortality is lacking.This study aimed to evaluate the associations of the dietary intake of oleic acid and other specific subtypes of MUFAs,olive oil,and other vegetable oils with cardiovascular disease(CVD)and all-cause mortality.Methods:This prospective cohort study included adults aged 40 years or older who participated in the included U.S.adults National Health and Nutrition Examination Survey(NHANES).Dietary MUFA intake was assessed via 24-h dietary recall interviews in NHANES 1999–2018,and the consumption of olive oil and other vegetable oils was assessed via a food frequency questionnaire in NHANES 2003–2006.Deaths and underlying causes of death were ascertained by linkage to the National Death Index through December 31,2019.Weighted Cox proportional hazards regression models were used to estimate the hazard ratio(HR)and 95%CIs.Results:Dietary intake of total MUFAs and oleic acid was associated with a lower risk of CVD mortality,with HRs(95%CI)of 0.62(0.39–0.99)and 0.61(0.39–0.97),respectively.Total MUFA and oleic acid intake were inversely associated with all-cause mortality;the multivariable-adjusted HRs were 0.77(95%CI:0.60–0.99)and 0.78(95%CI:0.62–0.99),respectively.There was no significant association between palmitoleic acid intake and all-cause mortality.The habitual consumption of olive oil,but not the consumption of other vegetable oils,was inversely associated with the risk of cardiovascular mortality.In the joint association analysis,the HRs(95%CI)of cardiovascular mortality were 0.36(0.19–0.69)for people who exclusively consumed olive oil,0.59(0.27–1.32)for people who consumed both olive oil and other vegetable oils,and 0.73(0.46–1.14)for people who exclusively consumed other vegetable oils compared with people who never consumed vegetable oils.Conclusions:In a U.S.nationally representative prospective cohort,higher dietary oleic acid intake and olive oil consumption were associated with a lower risk of cardiovascular mortality.展开更多
AIM： To analyze the relationship between perisinusoidal stellate cell （PSC） activation and the dietary fat quantity and composition in the treatment of hepatic steatosis. METHODS： Using an experimental rat model o...AIM： To analyze the relationship between perisinusoidal stellate cell （PSC） activation and the dietary fat quantity and composition in the treatment of hepatic steatosis. METHODS： Using an experimental rat model of steatosis based on the intake of a hyperlipidic diet （14% fat as olive oil or sunflower oil, HL-O and HL-S, respectively）, we analyzed the liver＇s capability of recovery after the treatment with a normal-lipidic diet （5% fat as olive oil or sunflower oil, NL-O and NL-S, respectively） by immunoo/tochemical and Western blot analysis of glial fibrillary acidic protein （GFAP） expression in PSCs, collagen quantification and serum aminotransferase determination. RESULTS： The fatty infiltration in the steatotic livers decreased after the treatment with both NL diets, indicating liver recovery. This decrease was accompanied with a lower collagen deposition and aminotransferase level as well as changes in the PSC population that increased the GFAP expression. The above-mentioned effects were more pronounced in animals fed on NL-O based diet. CONCLUSION： Treatment with a balanced diet enriched in olive oil contributes to the liver recovery from a steatotic process. The PSC phenotype is a marker of this hepatic-recovery model.展开更多
Background and Aims: Hyperlipidemia is one of clear risk factors of diabetes. Regarding its importance, this study was designed to compare the effects of olive oil and grape seed oil on serum lipids and blood pressure...Background and Aims: Hyperlipidemia is one of clear risk factors of diabetes. Regarding its importance, this study was designed to compare the effects of olive oil and grape seed oil on serum lipids and blood pressure in patients with hyperlipidemia in 2015. Methods and Results: In this clinical trial, 60 patients with hyperlipidemia who met inclusion criteria were recruited. Subjects were randomly assigned 3 groups: 1) consume 20 ml/day refined olive oil;2) consume 20 ml/day grape seed oil;3) the control group received no oil. The study period was six weeks. All participants were under Step I diet. Height and weight measurements were taken by Seca scale. Blood pressure, total cholesterol, high-density lipoprotein, triglyceride and fasting blood sugar were measured at baseline and after 6 weeks by standard methods. Low-density lipoprotein levels were calculated by the Friedewald’s formula. Data were analyzed with ANOVA test in SPSS software version 16.0. Sixty participants (36 female and 24 male) with the average age of 47.5 ± 9 y and the mean body mass index of 31.78 ± 5.41 kg/m2 had completed the study. Olive oil intervention decreased systolic blood pressure significantly compared to grape seed oil group (P = 0.01). Triglyceride was significantly decreased in olive oil and also triglyceride groups (P = 0.02 and 0.004, respectively). Conclusion: Overall, the effects of olive oil and grape seed oil were better than control group. However, we suggest the substitution of dietary lipids with olive oil because of its more beneficial effects. Registration number for clinical trial: IRCT2014070218329N1 registration code in Iran Clinical Trial site.展开更多
Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the ＂Panel Test＂ （PT）, is based on the standards of the International Olive Council （IOC）, as well as on th...Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the ＂Panel Test＂ （PT）, is based on the standards of the International Olive Council （IOC）, as well as on the Regulation （EC） 640/2008 of the European Commission. These regulations lead to the classification of olive oil as ＂extra virgin＂ （EVOO）, ＂virgin＂ （VOO） or ＂lampant＂, which however is not sufficient to clearly discriminate between different quality levels within the grade EVOO. The objective of the study at hand was to develop and validate an objective sensory evaluation method for the quality certification of olive oil within the grade EVOO. A new rating system, including a detailed description and evaluation of the complexity and persistence of flavour, was established. First, a comparison between different profile sheets from various olive oil competitions （Ercole Olivario, Premio Biol, Leone D＇Oro Mario Solinas Award, among others） and the official profile sheet from the IOC/EC for the panel test （PT） took place. In consecutive steps the basic test procedure from the panel test （PT） then was extended with additional sensory descriptors. Two trained olive oil panels （the German Olive Oil Panel （DOP） and the Swiss Olive Oil Panel （SOP）） were further educated to profile various green and ripe aroma components and to evaluate the complexity of the perceived aroma components and their persistency （descriptor： ＂harmony/persistency＂）. This extended methodology was cross-validated over a time period of 3 years between the two panels （DOP/SOP）.展开更多
Extra virgin olive oil is characterized by its high content of unsaturated fatty acid residues in triglycerides,mainly oleic acid,and the presence of bioactive and antioxidant compounds.Its consumption is associated w...Extra virgin olive oil is characterized by its high content of unsaturated fatty acid residues in triglycerides,mainly oleic acid,and the presence of bioactive and antioxidant compounds.Its consumption is associated with lower risk of suffering chronic diseases and unwanted processes linked to aging,due to the antioxidant capacity and capability of its components to modulate cellular signaling pathways.Consumption of olive oil can alter the physiology of mesenchymal stem cells(MSCs).This may explain part of the healthy effects of olive oil consumption,such as prevention of unwanted aging processes.To date,there are no specific studies on the action of olive oil on MSCs,but effects of many components of such food on cell viability and differentiation have been evaluated.The objective of this article is to review existing literature on how different compounds of extra virgin olive oil,including residues of fatty acids,vitamins,squalene,triterpenes,pigments and phenols,affect MSC maintenance and differentiation,in order to provide a better understanding of the healthy effects of this food.Interestingly,most studies have shown a positive effect of these compounds on MSCs.The collective findings support the hypothesis that at least part of the beneficial effects of extra virgin olive oil consumption on health may be mediated by its effects on MSCs.展开更多
The surfactant-coated Candida rugosa lipase was used as catalyst for hydrolysis of olive oil in two-phase system consisting of olive oil and phosphate buffer without organic solvent. For both the coated and native lip...The surfactant-coated Candida rugosa lipase was used as catalyst for hydrolysis of olive oil in two-phase system consisting of olive oil and phosphate buffer without organic solvent. For both the coated and native lipases,the optimal buffer/oil volume ratio of 1.0, aqueous pH 6.8 and reaction temperature 30℃ were determined. The maximum activity of the coated lipase was ca 1.3 times than that of the native lipase. The half-life of the coated lipase in olive oil and the native lipase in phosphate buffer was ca 9 h and 12 h, and the final residual activity was 27% and 20% of their initial values, respectively. The final substrate conversion by the coated lipase was ca 20% higher than that of the native lipase.展开更多
This survey was conducted to evaluate the impact of virgin olive oil nanoemulsion(ONE) combined with ajowan(Carum copticum) essential oil(AEO) on quality of lamb loin under refrigerated condition. The treatments were ...This survey was conducted to evaluate the impact of virgin olive oil nanoemulsion(ONE) combined with ajowan(Carum copticum) essential oil(AEO) on quality of lamb loin under refrigerated condition. The treatments were control, ONE, ONE + 1% AEO, and ONE + 2% AEO. The treatments caused a delay in growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria during chilled storage. The increasing rate of total volatile nitrogen content, lipid and protein oxidation, metmyoglobin formation, and color deterioration was more retarded in treatment groups. The treatments including ONE + 1% AEO and ONE + 2% AEO were more efficient than ONE alone to delay microbial flora growth, slow down oxidative processes, and improve color in the loins. According to the results of microbial, chemical, and sensory parameters, shelflife of lamb loins was 4 days in control, 8 days in ONE, and at least 16 days in ONE + 1% AEO and ONE + 2% AEO groups. In conclusion, combination of ONE and AEO is appropriate as natural preservative to extend the shelflife of lamb loins stored under chilled condition.展开更多
The numerous health benefits of olive oil are widely known,however,it also provides anti-allergic properties that have not yet been fully defined.In this study,the anti-allergic activity of olive oil was evaluated by ...The numerous health benefits of olive oil are widely known,however,it also provides anti-allergic properties that have not yet been fully defined.In this study,the anti-allergic activity of olive oil was evaluated by analyzing the clinical symptoms and immune-related factors in BALB/c mice that had ingested600 mg/(kg·day)olive oil for two weeks prior to the evaluation.An allergy model was subsequently constructed for analysis,the results of which showed that the olive oil reduced the scores of allergic symptoms in the mice,and up-regulated the hypothermia and the decline in the immune organ index.Moreover,fewer allergy-related cytokines and reduced intestinal inflammation was discovered in the olive oil-treated group.In addition,analysis of intestinal mucosal immune-related factors revealed that the olive oil promoted the expression of intestinal tight junction proteins(Claudin-1,Occludin,and ZO-1)and IL-22,and helped maintain the integrity of the intestinal epithelial physical barrier.Increased levels of mucin 2 andβ-defensin were also found in the intestinal mucus of the olive oil-treated mice.These findings suggest that the oral administration of olive oil effectively attenuated the ovalbumin-induced allergic immune response in the mice,and had a positive effect on intestinal epithelial mucosal immunity.展开更多
The Tangier-Tetouan-Al Hoceima(TTA)region is one of the main olive oil producing regions in Morocco.Little is devoted to characterize olive oil physicochemical traits from TTA hence the originality of this study.It ai...The Tangier-Tetouan-Al Hoceima(TTA)region is one of the main olive oil producing regions in Morocco.Little is devoted to characterize olive oil physicochemical traits from TTA hence the originality of this study.It aimed at investigating variation in olive oil quality produced from three Moroccan cultivars‘Moroccan Picholine’,‘Menara’,and‘Haouzia’and their blends.Sampling was performed in five provinces fromTTA(Northern Morocco)during four consecutive crop-seasons(2018-2021)considering three extraction technologies(ET):traditional discontinuous press system(SP)and continuous extraction systems including decanter of three outlets(3O)and decanter of two outlets(2O).Physicochemical measurements consisted of routinely quality parameters namely free acidity(FA),peroxide value(PV),UV absorption parameters(K232,K270,andΔK),chlorophylls(Chl)and carotenoids(Car)contents,total phenolic compounds(TPC)and oxidative stability(OS).Crop season showed its superiority impacts on K232,OS,TPC,Chl,and OS.While cultivar was the main variability source in both PV and K270,and FA was mainly determined by ET.Important variations(p<0.05)were reported among crop seasons and locations due to pedoclimatic differences.‘Menara’and‘Haouzia’had higher pigments content,TPC,and OS,and the blends displayed low pigments concentration,TPC,and OS.Expectedly,continuous ET(2O and 3O)had the greatest values of pigments content,TPC,and OS as revealed by principal component analysis.Strong correlations were highlighted among basic quality parameters,TPC,pigments,and OS.Simple linear regression was used to describe the relationships between OS and TPC(R^(2)=0.856)and OS regressed against Chl(R^(2)=0.690)and Car(R^(2)=0.760),while TPC were regressed on Chl(R^(2)=0.670)and Car(R^(2)=0.680)and finally Chl against Car(R^(2)=0.931).In conclusion,compared to technological,genotypic,and geographic effects,climatic conditions were the main factor driving olive oil stability and associated phenolics and pigments;oil cultivar blend seems to have negative effects on pigments concentration and total phenolic compounds as well as oxidative stability.展开更多
This research was conducted throughout the years 2008-2010 to study the influence of irrigation water quality on oil quality of ＂Nabali Muhassan＂ olive trees. Reclaimed municipal wastewater and fresh water were used...This research was conducted throughout the years 2008-2010 to study the influence of irrigation water quality on oil quality of ＂Nabali Muhassan＂ olive trees. Reclaimed municipal wastewater and fresh water were used twice a week using drip irrigation system. Rainfed olive trees of the same farm were taken as control. No significant differences were observed between rainfed, fresh water and reclaimed wastewater treatments in terms of acidity, peroxide values and UV absorbance of the extracted olive oil. Heavy metals and microbiological pathogens were not detected in all tested olive oil samples. Oleic acid was significantly higher in olive oil obtained from rainfed trees than irrigated trees. Linoleic acid content was significantly higher in reclaimed wastewater irrigated trees than the rainfed trees. Total polyphenol contents were significantly higher in oil obtained from rainfed olive trees than oil obtained from the irrigated olive trees. Results of organoleptic analysis showed no significant differences in the fruity attribute within treatments, while the bitter and pungent attributes were higher in olive oil obtained from rainfed trees as compared to that obtained from irrigated trees. No negative attributes were observed in oil obtained from the irrigated or rainfed trees and they were all classified as extra virgin grade.展开更多
The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification proce...The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification processes. Oil blends, formulated by binary blends of palm oil and extra virgin olive oil at different ratios (90:10, 80:20 </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> 70:30) compared with commercial cocoa butter. The physicochemical properties (refractive index, melting and slip point, color index, acidity, peroxide value, iodine number </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> induction period by Rancimat method) have been determined for palm and olive oils and the produced cocoa butter substitute. Also, </span><span style="font-family:Verdana;">fatty</span><span style="font-family:Verdana;"> acid composition was identified by </span><span style="font-family:Verdana;">gas liquid</span><span style="font-family:Verdana;"> chromatography and solid fat content of the produced cocoa butter substitute </span><span style="font-family:Verdana;">w</span></span><span style="font-family:Verdana;">as</span><span style="font-family:""><span style="font-family:Verdana;"> measured by Nuclear Magnetic Resonance (NMR) </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> total polyphenols of oils and produced cocoa butter substitute </span><span style="font-family:Verdana;">w</span></span><span style="font-family:Verdana;">ere</span><span style="font-family:Verdana;"> determined. The results indicated that all the values of melting and slip point were about the human body temperature (37</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C), also results show a high content of cocoa butter produced from oleic acid, as well as phenolic compounds, and this leads to an increase in oxidative stability.展开更多
基金Supported by the Natural Science Foundation of Shanghai,No.17ZR1431400National Key Research and Development Program of China,No.2017YFA0103902.
文摘Non-alcoholic fatty liver disease(NAFLD)without special drugs shows symptoms of liver fat accumulation and steatosis in patients without alcohol intake.Ultrasound evaluation is a critical method in the early diagnosis of NAFLD stages as well as image processing and should be encouraged.Olive oil is an important component of the Mediterranean diet and has a beneficial role in the prevention of NAFLD progression.Physical activity and exercise can have anti-oxidant and anti-inflammatory effects to reduce liver fat and body weight via regulation of mitochondrial capacity in the development of NAFLD.Both the Mediterranean diet and physical exercise should be combined to achieve the ideal fat content reduction and weight loss in patients with NAFLD.
文摘Metabolic dysfunction-associated steatotic liver disease is a multifaceted disease associated with obesity,insulin resistance(IR),type 2 diabetes mellitus-in a word,metabolic syndrome-which has been extensively studied because it is related to an alteration of the normal metabolism of glucose and lipids,ultimately leading to triglyceride accumulation within hepatocytes.This lipid overload triggers an inflammatory status,also influenced by gut-liver axis dysfunction,with gut dysbiosis,which alters intestinal permeability,causing inflammation and IR in a vicious circle.Several approaches have been attempted to treat this condition and stop its poss-ible evolution towards increasingly serious stages,but the first step is always lifestyle modification.The Mediterranean diet seems to be the most reliable for affecting liver steatosis,probably thanks to extra virgin olive oil,a healthy food with a high content of monounsaturated fatty acids and variable concentrations of phenols(oleocanthal)and phenolic alcohols,such as hydroxytyrosol and tyrosol.This review investigates the mechanisms underlying the bidirectional and synergistic relationships among metabolic dysfunction-associated steatotic liver disease,IR,and the gut-liver axis,specifically focusing on the role of extra virgin olive oil as one of the main antioxidant components of the Mediterranean diet.
文摘The olive oil fermentation filtrate was prepared by microbial fermentation technology,and the fermentation process was optimized by orthogonal test to screen out the optimal fermentation conditions.At the same time,the effect of olive oil fermentation filtrate to promote the secretion of type I collagen (COL-I) and type VII collagen (COL-VII) by fibroblasts (HFF-1),the inhibitory effect on the secretion of alpha tumor necrosis factor (TNF-α) and interleukin-6 (IL-6) by lipopolysaccharide induced macrophages (RAW264.7),and the inhibitory effect on the induction of reactive oxygen species (ROS) production by immortalized human keratinocytes (HaCaT) were studied through in vitro cell testing methods.The results showed that the optimal fermentation conditions of olive oil fermentation filtrate were as follows,inoculation amount was 3%,inducer amount was 2%,fermentation time was 48 h.Its efficacy can significantly promote the synthesis of COL-I and COL-VII,and significantly inhibit the content of inflammatory factors TNF-α and IL-6 as well as ROS content,it has multiple effects of firming,anti-wrinkle,soothing and antioxidant,providing scientific and effective data support for the development of cosmetic raw materials.
基金supported by the National Key Research and Development Project of China(2021YFD1600101)the earmarked fund for the China Agriculture Research System(CARS-12 and CARS-13)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2025-OCRI)。
文摘The increasing prevalence of multiple adulteration in olive oil affects product authenticity and market integrity.Therefore,it is necessary to develop advanced methods to detect the multiple adulteration.In this study,a portable Raman spectrometer was employed to address this issue,with adulterant mixtures using a D-optimal mixture design to ensure representative samples.The results showed that principal component analysis(PCA)was unable to distinguish authentic olive oils from adulterated ones,whereas partial least squares-discriminant analysis(PLS-DA)successfully differentiated the two groups.These findings demonstrated the technical feasibility of combining Raman spectroscopy with PLS-DA to detect multiple adulteration in olive oil,offering a promising method for portable,rapid authentication to counter increasingly sophisticated fraud in the edible oil industry.
文摘The clinical implications of non-alcoholic fatty liver diseases(NAFLD)derive from their potential to progress to fibrosis and cirrhosis.Inappropriate dietary fat intake,excessive intake of soft drinks,insulin resistance and increased oxidative stress results in increased free fatty acid delivery to the liver and increased hepatic triglyceride(TG)accumulation.An olive oil-rich diet decreases accumulation of TGs in the liver,improves postprandial TGs,glucose and glucagonlike peptide-1 responses in insulin-resistant subjects, and upregulates glucose transporter-2 expression in the liver.The principal mechanisms include:decreased nuclear factor-kappaB activation,decreased lowdensity lipoprotein oxidation,and improved insulin resistance by reduced production of inflammatory cytokines(tumor necrosis factor,interleukin-6)and improvement of jun N-terminal kinase-mediated phosphorylation of insulin receptor substrate-1.The beneficial effect of the Mediterranean diet is derived from monounsaturated fatty acids,mainly from olive oil.In this review,we describe the dietary sources of the monounsaturated fatty acids,the composition of olive oil,dietary fats and their relationship to insulin resistance and postprandial lipid and glucose responses in non-alcoholic steatohepatitis,clinical and experimental studies that assess the relationship between olive oil and NAFLD,and the mechanism by which olive oil ameliorates fatty liver,and we discuss future perspectives.
基金supported by the CACMS Innovation Fund(CI2021A00914)the Beijing Novaprogram(Z211100002121062)+1 种基金the Opening Project of the Key Laboratory of Integrative Chinese and Western Medicine for the Diagnosis and Treatment of Circulatory Diseases of Zhejiang Province(2C32001)the National Natural Science Foundation of China(82004193)。
文摘The Mediterranean diet has long been recognized as one of the most effective ways to prevent and improve cardiovascular disease.Extra virgin olive oil(EVOO)is the typical sources of fat in the Mediterranean diet which have been shown to have noteworthy nutritional value and positive impact on human health.It is worth noting that EVOO owes its superior nutritional value to its bioactive composition.The main component of EVOO is monounsaturated fatty acids(MUFAs)in the form of oleic acid.Oleic acid accounts for up to 70%-80%of EVOO.Secondly,EVOO contains approximately more than 30 phenolic compounds,of which HT is essential for the protection against cardiovascular diseases.In this review,we focused on the potential mechanisms of oleic acid and polyphenols combat cardiovascular diseases risk in terms of oxidative stress,inflammation,blood pressure,endothelial function and cholesterol.This review might provide a reference for the studies on cardiovascular protective effects of EVOO.
基金the National Natural Science Foundation of China(Nos 20072011 and 20272017)
文摘Hydrolysis of olive oil catalyzed by Candida lipolytica lipase was investigated. The relative concentration of the components in the product was determined by using high performance liquid chromatography（HPLC）. Furthermore, a novel rapid method to detect the hydrolytic process of olive oil was developed based on the relationship between the acid value and the relative concentration of the different components.
文摘The low biodegradability of polyphenolic compounds typically found in olive processing indicated that biological treatment is not always successful in the treatment of olive oil mill wastewater in term of COD removal. In this study the results of investigations on the applicability of Fenton's reagent in the treatment of this effluent were discussed. The efficiency of this method was determined. 86 % of removal COD was obtained using 5 mol H 2O 2 and 0.4 mol Fe 2+ per liter of crude OMW. The main parameters that govern the complex reactive system, i.e., time, pH, [H 2O 2] and [Fe(II)] were studied.
基金supported by the Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-201XIAPPST)the Top Young Talents of Grain Industry in China(LQ2020202)the National Natural Science Foundation of China(32172149)。
文摘High-oleic acid peanut oil(HOPO)and extra-virgin olive oil(EVOO)have been reported previously to have an attenuating effect on metabolic syndrome(MS).This study aimed to evaluate the metabolic effect of HOPO and EVOO supplementation in attenuating MS and the role of gut microbiota in regulating the metabolic profile.Sprague-Dawley rats were continuously fed with a normal diet,high-fructose and high-fat(HFHF)diet,HFHF diet containing HOPO,or a HFHF diet containing EVOO for 12 weeks.The metabolomics profiles of feces and serum samples were compared using untargeted metabolomics based on UPLC-Q/TOF-MS.Partial Least Squares Discriminant Analysis(PLS-DA)was used to identify the potential fecal and serum biomarkers from different groups.Correlation between gut microbiota and biomarkers was assessed,and pathway analysis of serum biomarkers was conducted.Differences in metabolic patterns in feces and serum were observed among different groups.There were 8 and 12 potential biomarkers in feces and 15 and 6 potential biomarkers in serum of HOPO group and EVOO group,respectively,suggesting that HOPO and EVOO supplementation mainly altered amino acids,peptides,and their analogs in feces and serum.The branched-chain amino acids(BCAAs)biosynthesis pathway was identified as a major pathway regulated by HOPO or EVOO.This study suggests that HOPO and EVOO supplementation ameliorate diet-induced MS,mainly via modulation of the BCAAs biosynthesis pathway.
基金supported by the Joint Fund for New Medicine of the University of Science and Technology of China(YD9100002029).
文摘Objective:Oleic acid,a subtype of monounsaturated fatty acid(MUFA),is present in abundance in certain edible oils,particularly olive oils.Epidemiological evidence concerning dietary oleic acid intake and the long-term risk of mortality is lacking.This study aimed to evaluate the associations of the dietary intake of oleic acid and other specific subtypes of MUFAs,olive oil,and other vegetable oils with cardiovascular disease(CVD)and all-cause mortality.Methods:This prospective cohort study included adults aged 40 years or older who participated in the included U.S.adults National Health and Nutrition Examination Survey(NHANES).Dietary MUFA intake was assessed via 24-h dietary recall interviews in NHANES 1999–2018,and the consumption of olive oil and other vegetable oils was assessed via a food frequency questionnaire in NHANES 2003–2006.Deaths and underlying causes of death were ascertained by linkage to the National Death Index through December 31,2019.Weighted Cox proportional hazards regression models were used to estimate the hazard ratio(HR)and 95%CIs.Results:Dietary intake of total MUFAs and oleic acid was associated with a lower risk of CVD mortality,with HRs(95%CI)of 0.62(0.39–0.99)and 0.61(0.39–0.97),respectively.Total MUFA and oleic acid intake were inversely associated with all-cause mortality;the multivariable-adjusted HRs were 0.77(95%CI:0.60–0.99)and 0.78(95%CI:0.62–0.99),respectively.There was no significant association between palmitoleic acid intake and all-cause mortality.The habitual consumption of olive oil,but not the consumption of other vegetable oils,was inversely associated with the risk of cardiovascular mortality.In the joint association analysis,the HRs(95%CI)of cardiovascular mortality were 0.36(0.19–0.69)for people who exclusively consumed olive oil,0.59(0.27–1.32)for people who consumed both olive oil and other vegetable oils,and 0.73(0.46–1.14)for people who exclusively consumed other vegetable oils compared with people who never consumed vegetable oils.Conclusions:In a U.S.nationally representative prospective cohort,higher dietary oleic acid intake and olive oil consumption were associated with a lower risk of cardiovascular mortality.
基金Supported by Direction General de Investigation Cientifica y Tecnica, SAF 2003 04398-C02-02, and Junta de Andalucia,CVI-0184
文摘AIM： To analyze the relationship between perisinusoidal stellate cell （PSC） activation and the dietary fat quantity and composition in the treatment of hepatic steatosis. METHODS： Using an experimental rat model of steatosis based on the intake of a hyperlipidic diet （14% fat as olive oil or sunflower oil, HL-O and HL-S, respectively）, we analyzed the liver＇s capability of recovery after the treatment with a normal-lipidic diet （5% fat as olive oil or sunflower oil, NL-O and NL-S, respectively） by immunoo/tochemical and Western blot analysis of glial fibrillary acidic protein （GFAP） expression in PSCs, collagen quantification and serum aminotransferase determination. RESULTS： The fatty infiltration in the steatotic livers decreased after the treatment with both NL diets, indicating liver recovery. This decrease was accompanied with a lower collagen deposition and aminotransferase level as well as changes in the PSC population that increased the GFAP expression. The above-mentioned effects were more pronounced in animals fed on NL-O based diet. CONCLUSION： Treatment with a balanced diet enriched in olive oil contributes to the liver recovery from a steatotic process. The PSC phenotype is a marker of this hepatic-recovery model.
文摘Background and Aims: Hyperlipidemia is one of clear risk factors of diabetes. Regarding its importance, this study was designed to compare the effects of olive oil and grape seed oil on serum lipids and blood pressure in patients with hyperlipidemia in 2015. Methods and Results: In this clinical trial, 60 patients with hyperlipidemia who met inclusion criteria were recruited. Subjects were randomly assigned 3 groups: 1) consume 20 ml/day refined olive oil;2) consume 20 ml/day grape seed oil;3) the control group received no oil. The study period was six weeks. All participants were under Step I diet. Height and weight measurements were taken by Seca scale. Blood pressure, total cholesterol, high-density lipoprotein, triglyceride and fasting blood sugar were measured at baseline and after 6 weeks by standard methods. Low-density lipoprotein levels were calculated by the Friedewald’s formula. Data were analyzed with ANOVA test in SPSS software version 16.0. Sixty participants (36 female and 24 male) with the average age of 47.5 ± 9 y and the mean body mass index of 31.78 ± 5.41 kg/m2 had completed the study. Olive oil intervention decreased systolic blood pressure significantly compared to grape seed oil group (P = 0.01). Triglyceride was significantly decreased in olive oil and also triglyceride groups (P = 0.02 and 0.004, respectively). Conclusion: Overall, the effects of olive oil and grape seed oil were better than control group. However, we suggest the substitution of dietary lipids with olive oil because of its more beneficial effects. Registration number for clinical trial: IRCT2014070218329N1 registration code in Iran Clinical Trial site.
文摘Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the ＂Panel Test＂ （PT）, is based on the standards of the International Olive Council （IOC）, as well as on the Regulation （EC） 640/2008 of the European Commission. These regulations lead to the classification of olive oil as ＂extra virgin＂ （EVOO）, ＂virgin＂ （VOO） or ＂lampant＂, which however is not sufficient to clearly discriminate between different quality levels within the grade EVOO. The objective of the study at hand was to develop and validate an objective sensory evaluation method for the quality certification of olive oil within the grade EVOO. A new rating system, including a detailed description and evaluation of the complexity and persistence of flavour, was established. First, a comparison between different profile sheets from various olive oil competitions （Ercole Olivario, Premio Biol, Leone D＇Oro Mario Solinas Award, among others） and the official profile sheet from the IOC/EC for the panel test （PT） took place. In consecutive steps the basic test procedure from the panel test （PT） then was extended with additional sensory descriptors. Two trained olive oil panels （the German Olive Oil Panel （DOP） and the Swiss Olive Oil Panel （SOP）） were further educated to profile various green and ripe aroma components and to evaluate the complexity of the perceived aroma components and their persistency （descriptor： ＂harmony/persistency＂）. This extended methodology was cross-validated over a time period of 3 years between the two panels （DOP/SOP）.
基金Supported by grants "Fragilidad y Envejecimiento Saludable"(CIBERFES)of "Instituto de Salud Carlos Ⅲ"(ISCⅢ)No.PI15/01857,PI18/01659 and CIBER
文摘Extra virgin olive oil is characterized by its high content of unsaturated fatty acid residues in triglycerides,mainly oleic acid,and the presence of bioactive and antioxidant compounds.Its consumption is associated with lower risk of suffering chronic diseases and unwanted processes linked to aging,due to the antioxidant capacity and capability of its components to modulate cellular signaling pathways.Consumption of olive oil can alter the physiology of mesenchymal stem cells(MSCs).This may explain part of the healthy effects of olive oil consumption,such as prevention of unwanted aging processes.To date,there are no specific studies on the action of olive oil on MSCs,but effects of many components of such food on cell viability and differentiation have been evaluated.The objective of this article is to review existing literature on how different compounds of extra virgin olive oil,including residues of fatty acids,vitamins,squalene,triterpenes,pigments and phenols,affect MSC maintenance and differentiation,in order to provide a better understanding of the healthy effects of this food.Interestingly,most studies have shown a positive effect of these compounds on MSCs.The collective findings support the hypothesis that at least part of the beneficial effects of extra virgin olive oil consumption on health may be mediated by its effects on MSCs.
基金National Natural Science Foundation of China(No.29876031)
文摘The surfactant-coated Candida rugosa lipase was used as catalyst for hydrolysis of olive oil in two-phase system consisting of olive oil and phosphate buffer without organic solvent. For both the coated and native lipases,the optimal buffer/oil volume ratio of 1.0, aqueous pH 6.8 and reaction temperature 30℃ were determined. The maximum activity of the coated lipase was ca 1.3 times than that of the native lipase. The half-life of the coated lipase in olive oil and the native lipase in phosphate buffer was ca 9 h and 12 h, and the final residual activity was 27% and 20% of their initial values, respectively. The final substrate conversion by the coated lipase was ca 20% higher than that of the native lipase.
基金a part of MSc dissertation approved and financially supported by the Shahrekord University, Iran。
文摘This survey was conducted to evaluate the impact of virgin olive oil nanoemulsion(ONE) combined with ajowan(Carum copticum) essential oil(AEO) on quality of lamb loin under refrigerated condition. The treatments were control, ONE, ONE + 1% AEO, and ONE + 2% AEO. The treatments caused a delay in growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria during chilled storage. The increasing rate of total volatile nitrogen content, lipid and protein oxidation, metmyoglobin formation, and color deterioration was more retarded in treatment groups. The treatments including ONE + 1% AEO and ONE + 2% AEO were more efficient than ONE alone to delay microbial flora growth, slow down oxidative processes, and improve color in the loins. According to the results of microbial, chemical, and sensory parameters, shelflife of lamb loins was 4 days in control, 8 days in ONE, and at least 16 days in ONE + 1% AEO and ONE + 2% AEO groups. In conclusion, combination of ONE and AEO is appropriate as natural preservative to extend the shelflife of lamb loins stored under chilled condition.
基金supported by National Key Research and Development Program of China(2019YFC1605003-3)the Science and Technology Projects of Xiamen Science and Technology Bureau(3502Z20183034)。
文摘The numerous health benefits of olive oil are widely known,however,it also provides anti-allergic properties that have not yet been fully defined.In this study,the anti-allergic activity of olive oil was evaluated by analyzing the clinical symptoms and immune-related factors in BALB/c mice that had ingested600 mg/(kg·day)olive oil for two weeks prior to the evaluation.An allergy model was subsequently constructed for analysis,the results of which showed that the olive oil reduced the scores of allergic symptoms in the mice,and up-regulated the hypothermia and the decline in the immune organ index.Moreover,fewer allergy-related cytokines and reduced intestinal inflammation was discovered in the olive oil-treated group.In addition,analysis of intestinal mucosal immune-related factors revealed that the olive oil promoted the expression of intestinal tight junction proteins(Claudin-1,Occludin,and ZO-1)and IL-22,and helped maintain the integrity of the intestinal epithelial physical barrier.Increased levels of mucin 2 andβ-defensin were also found in the intestinal mucus of the olive oil-treated mice.These findings suggest that the oral administration of olive oil effectively attenuated the ovalbumin-induced allergic immune response in the mice,and had a positive effect on intestinal epithelial mucosal immunity.
文摘The Tangier-Tetouan-Al Hoceima(TTA)region is one of the main olive oil producing regions in Morocco.Little is devoted to characterize olive oil physicochemical traits from TTA hence the originality of this study.It aimed at investigating variation in olive oil quality produced from three Moroccan cultivars‘Moroccan Picholine’,‘Menara’,and‘Haouzia’and their blends.Sampling was performed in five provinces fromTTA(Northern Morocco)during four consecutive crop-seasons(2018-2021)considering three extraction technologies(ET):traditional discontinuous press system(SP)and continuous extraction systems including decanter of three outlets(3O)and decanter of two outlets(2O).Physicochemical measurements consisted of routinely quality parameters namely free acidity(FA),peroxide value(PV),UV absorption parameters(K232,K270,andΔK),chlorophylls(Chl)and carotenoids(Car)contents,total phenolic compounds(TPC)and oxidative stability(OS).Crop season showed its superiority impacts on K232,OS,TPC,Chl,and OS.While cultivar was the main variability source in both PV and K270,and FA was mainly determined by ET.Important variations(p<0.05)were reported among crop seasons and locations due to pedoclimatic differences.‘Menara’and‘Haouzia’had higher pigments content,TPC,and OS,and the blends displayed low pigments concentration,TPC,and OS.Expectedly,continuous ET(2O and 3O)had the greatest values of pigments content,TPC,and OS as revealed by principal component analysis.Strong correlations were highlighted among basic quality parameters,TPC,pigments,and OS.Simple linear regression was used to describe the relationships between OS and TPC(R^(2)=0.856)and OS regressed against Chl(R^(2)=0.690)and Car(R^(2)=0.760),while TPC were regressed on Chl(R^(2)=0.670)and Car(R^(2)=0.680)and finally Chl against Car(R^(2)=0.931).In conclusion,compared to technological,genotypic,and geographic effects,climatic conditions were the main factor driving olive oil stability and associated phenolics and pigments;oil cultivar blend seems to have negative effects on pigments concentration and total phenolic compounds as well as oxidative stability.
文摘This research was conducted throughout the years 2008-2010 to study the influence of irrigation water quality on oil quality of ＂Nabali Muhassan＂ olive trees. Reclaimed municipal wastewater and fresh water were used twice a week using drip irrigation system. Rainfed olive trees of the same farm were taken as control. No significant differences were observed between rainfed, fresh water and reclaimed wastewater treatments in terms of acidity, peroxide values and UV absorbance of the extracted olive oil. Heavy metals and microbiological pathogens were not detected in all tested olive oil samples. Oleic acid was significantly higher in olive oil obtained from rainfed trees than irrigated trees. Linoleic acid content was significantly higher in reclaimed wastewater irrigated trees than the rainfed trees. Total polyphenol contents were significantly higher in oil obtained from rainfed olive trees than oil obtained from the irrigated olive trees. Results of organoleptic analysis showed no significant differences in the fruity attribute within treatments, while the bitter and pungent attributes were higher in olive oil obtained from rainfed trees as compared to that obtained from irrigated trees. No negative attributes were observed in oil obtained from the irrigated or rainfed trees and they were all classified as extra virgin grade.
文摘The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification processes. Oil blends, formulated by binary blends of palm oil and extra virgin olive oil at different ratios (90:10, 80:20 </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> 70:30) compared with commercial cocoa butter. The physicochemical properties (refractive index, melting and slip point, color index, acidity, peroxide value, iodine number </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> induction period by Rancimat method) have been determined for palm and olive oils and the produced cocoa butter substitute. Also, </span><span style="font-family:Verdana;">fatty</span><span style="font-family:Verdana;"> acid composition was identified by </span><span style="font-family:Verdana;">gas liquid</span><span style="font-family:Verdana;"> chromatography and solid fat content of the produced cocoa butter substitute </span><span style="font-family:Verdana;">w</span></span><span style="font-family:Verdana;">as</span><span style="font-family:""><span style="font-family:Verdana;"> measured by Nuclear Magnetic Resonance (NMR) </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> total polyphenols of oils and produced cocoa butter substitute </span><span style="font-family:Verdana;">w</span></span><span style="font-family:Verdana;">ere</span><span style="font-family:Verdana;"> determined. The results indicated that all the values of melting and slip point were about the human body temperature (37</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C), also results show a high content of cocoa butter produced from oleic acid, as well as phenolic compounds, and this leads to an increase in oxidative stability.
