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This study aimed to assess the performance of employing olive oil and melon wastes as substrates for Bacillus licheniformis MTCC8725 lipase production. Research Tools and Procedures: An effective component of the method was the use of the bacterial strains in this investigation. The goal of the process was to cultivate Bacillus licheniformis, a microbe (MTCC8725). Olive oil and melon byproducts served as the primary supports. The following procedures were carried out to manufacture lipase: substrate preparation, inoculum preparation, solid-state fermentation, enzyme extraction, and lipase testing. The results showed that an independent sample T-test yielded a value of 0.03 (p>0.05), indicating statistical significance, and that the sample size was 8 with 80% G power. At ideal culture conditions of 40°C, pH 5.5, and 70% moisture content (v/w), the lipase activity in melon wastes was 14.57 U/g, whereas in olive oil it was 12.24 U/mL. Conclusion: By adjusting several factors, it was demonstrated that the yield was higher in melon wastes compared to olive oil while producing lipase enzyme. [ABSTRACT FROM AUTHOR]

Lipolytic activity of Pseudomonas aeruginosa DRK 9.1 has not been explored yet. This research aims to study the lipolytic activity of this strain. The isolate grown in Bushnell Haas medium with 1 % diesel and 0.5 % glucose or 0.5 % yeast extract were tested. Qualitative lipolytic assay was done on Tween 80 and olive oil agar and quantitative assay was done by titration. Maximum cell number after 48 h was 5.90 x 1010 CFU/mL in diesel and glucose addition medium and 7.47 x 1010CFU/mL in diesel and yeast extract addition. Qualitative lipolytic assay shows fluorescent halos around the colonies. Lipolytic activity after 48 h incubation was 2.71 U/mL in diesel and glucose addition medium and 3.30 U/mL in diesel and yeast extract addition medium. The inoculum possesses lipolytic enzyme but the low lipolytic activity is indicated due to complex diesel components and no emulsification making it difficult to degrade. [ABSTRACT FROM AUTHOR]

Purpose: Olive oil tourism is a recent type of tourism that is developed in rural areas, specifically in regions with traditional production of olive oil. It intersects other types of tourism, namely rural tourism, wine tourism and gastronomic tourism. Considering that it is a relevant type of tourism that promotes rural development, the purpose of the study is to observe its potential in the Protected Denomination Origin (PDO) of olive oil of the Beira Interior Region (BIR). Methodology: In a first phase, based on the Portuguese Direção Geral de Agricultura e Desenvolvimento Rural, it has been observed all the municipalities that belong to the PDO of olive oil in the BIR. In order to identify evidences of the tourist product (fairs and events, oil mills and oil factories open to visitants, museums, accommodations with olive oil experiences and olive oil routes), in a second phase, was performed a data search on the websites of the all municipalities of the PDO region. Results: In the BIR fairs and other type of events dedicate to the olive oil are a reality. Apart of these, producers or olive farms with visits are also common in the region. Museums where tourists can observe the traditional way of production of olive oil and immerse in the rural culture can be visited by tourists. Last, but not the least, tourist can also complement this experience, by staying in lodgings that also offer experiences related with olive oil. However, in relation to olive oil routes the information gathered, reveals yet some lack of organization. Research limitations (if applicable): Based only in an online search. Originality (mandatory): In Portugal the study of olive oil tourism is very incipient. This is one of the first study concerning the thematic, and to the best of our knowledge the only that focuses on the BIR. [ABSTRACT FROM AUTHOR]

The search for bio-based material as industrial and automotive lubricants from vegetable oil has accelerated in recent years due to environmental concern. This trend is primarily due to the nontoxic and biodegradable characteristics of vegetable oils that can substitute mineral oil as base fluid in lubricant. The purpose of this study was to evaluate effect of various fatty acid content in vegetable oils on wear and coeffecient of friction performances as biolubricant on mixed lubrication regime. Several vegetable oils with different fatty accid compositions (saturated and unsaturated fatty acid) and varied viscocities were investigated using pin on disc apparatus. The results obtained show that on mixed lubrication regime fatty acid content in vegetable oils has strong correlation with wear and friction. Oleic acid content in olive oil could reduce CoF and scar width of disc and scar diameter of pin. Whereas, lauric acid content in coconut oil could reduce wear rate on disc. [ABSTRACT FROM AUTHOR]

Oil spill in marine waters is considered very harmful and polluting. The possibility of oil-degrading bacteria living in polluted waters is very high. Lipase is an enzyme that can break down triglycerides in oil into free fatty acids and glycerol. This study aims to optimize the lipase activity from Muricauda aquimarina by modifying pH and temperature. A confirmation lipase test was carried out using a medium containing olive oil and 0.1% rhodamine B dye on an agar plate and confirmed by orange fluorescence color under UV light. This study used OFAT (One Factor at A Time) condition. At the beginning of the pH optimization, the temperature was set to 37oC, and the variable of pH ranged from 4-8. The results showed that the highest enzyme activity was at 37oC and pH 6, with an activity value of 6.8 U/mL. Optimization of the incubation temperature ranged from 30-50oC, with the final result of optimization by 35oC pH 6 with an activity value of 9.11 U/mL and protein concentration 0.973 mg/mL giving the specific activity at 5.88 U/mg. [ABSTRACT FROM AUTHOR]

Nettle leaf powder is an excellent source of nutritional compounds (proteins, minerals, fibers, carbohydrates) and biologically active compounds: terpenoids, carotenoids, fatty acids, various polyphenolic compounds, essential amino acids, chlorophyll, vitamins, etc., essential for the health of the human body. Therefore, nettle powder could be used as a nutritional supplement. The nutritional quality of the nettle powder can be influenced by the drying technique of the nettle leaves, respectively by the water content of the final product. This study aims to evaluate the nutritional content of nettle powder obtained by drying nettle leaves through three drying processes. Basically, the variation of moisture, ash, protein, fiber and carbohydrate content of nettle leaf powder obtained by drying was observed in case of fresh leaves of wild nettle (Urtica dioica L.) from the spontaneous flora, using three drying methods: shade drying (SHD), sun drying (SD) and oven drying (OD). The obtained results show that the nettle leaf powder obtained under the conditions of this experiment contains important amounts of nutritional compounds. This research provides evidence that nettle leaf powder contains greatly increased amounts of nutrients compared to fresh leaves. [ABSTRACT FROM AUTHOR]

In this study the samples was collected randomly from many area in kerbala city, and it was carried out from December, 2019 to January, 2020.(40) adult male (men), (25-45) years old, and in (18-24.9)kg/m2, were sorted into two (2) groups. the first group consist of (20) healthy men were selected as the control group (G1), (20) smokers men (before intubation olive oil) were selected as smokers group (G2a) and (G2b) were contained the smokers men (after intubation with 30 ml/kg.B.W of olive oil for 30 days). we collection the fasting blood samples from G1, G2a and G2b for measuring : Total cholesterol (TC), high density lipoprotein (HDL), Pentraxine, resistene hormones, glutathione (GSH), Uric acid and urea. According to the findings, there has been a considerable increase. (p<0.05) in serum Tc, pentraxine, resistene hormones, uric acid and urea, important diminution (p<0.05) of serum HDL and GSH in G2a associated with G1 and G2b and significant reduction (p<0.05) of serum TC, pentraxine, resistene hormones, uric acid and urea. the significant high in serum HDL and GSH in G2b compared with G2a. from the data of this present study : it can be determined that intubation of olive oil for 30 days led to reduction the oxidative stress and damage out put from excessive smoking. [ABSTRACT FROM AUTHOR]

A lab-made potentiometric electronic tongue (e-tongue) was developed to assess quality and adulteration of olive oil. The e-tongue working electrode were consisted of 28 various membranes lipid/polymer coated directly on gold electrodes. Basically, each membrane generates unique potential which depends on the sample being tested. Several samples of extra-virgin olive oil (EVOO), virgin olive oil (VOO), and pomace olive oil (POO) from different brands were analyzed. Using linear discriminant analysis (LDA) from the measured raw signal of the e-tongue, the result indicates that the first discriminant function of the LDA shows clear separation to differentiate olive oils based on its quality. Quantitative analysis of adulteration in EVOO by POO was conducted using multiple linear regression (MLR) model. Linear regression analysis was established to evaluate the predictive performance established by the MLR model, which provide R2 and RMSE of 0.9988 and 0.4822, respectively. The fact that classification and predictive performance of the e-tongue provide a satisfactory result indicates that the e-tongue is a promising tool for assessment of quality and adulteration in olive oil products. [ABSTRACT FROM AUTHOR]

Olive oil is a liquid fat obtained by pressing entire olives and extracting the oil from olives, which are a common Mediterranean tree crop. It's used in various dishes, including cooking, frying, and salad dressing. Because of the availability of olive resources in Iraq, the country can develop and expand its olive oil production significantly. Soxhlet and supercritical fluid extraction techniques, among others, must be investigated further to determine the most cost-effective and ecologically friendly procedure that can be scaled up for commercial production of olive oil. The most generally used technique for extracting phenolic chemicals, Soxhlet extraction, was reviewed in this paper. This extraction technique offers several benefits, including cheap processing costs, ease of use, excellent performance, favorable for complete extract recovery, and reduced time and solvent consumption. The aforementioned procedure also investigated a pre-treatment of microwave heating prior to Soxhlet extraction. Electromagnetic energy conversion into thermal energy was accomplished using microwave heating. The rate of heating increases if the sample absorbs the electromagnetic energy effectively. Soxhlet was compared to a pre-treatment before Soxhlet and to only Soxhlet. [ABSTRACT FROM AUTHOR]

Olive oil is one of the food products which immensely adulterated by cheaper substances, including animal fats or cheaper vegetable oils. It gives a concern since olive oil contains numerous healthy fats which are beneficial for the human body. However, the adulteration changes the fat composition in olive oil. The adulteration can lead to several life-threatening diseases, including coronary heart disease. Hence it is essential to do authentication of olive oil products. This paper presents the quantification method for determining the adulterant level in extra-virgin olive oil (EVOO) using a smartphone with a custom-built optical attachment. Sample sets are composed of binary blends of EVOO and palm oil with 11 different concentrations of palm oil from 0% to 100% (v/v) at an increment of 10%. The proposed method is based on fluorescence imaging of the samples by the excitation light of a laser pointer (λ = 405 nm). The images were obtained by a complementary metal-oxide-semiconductor (CMOS) sensor of a smartphone camera and processed by an image-processing algorithm to obtain the peak value of the Red (R), Green (G), and Blue (B) in RGB color space. Analysis of images of EVOO containing different levels of palm oil revealed a correlation between RGB and the level of palm oil in EVOO. The proposed sensor system has the best value at the analysis in the green color space with the linearity and the sensitivity of 97.32% and 2.892 color-scale/%, respectively. The proposed method offers low cost, is easy to operate, and could be a consumer-oriented solution for reducing olive oil adulteration. [ABSTRACT FROM AUTHOR]

Green extraction of lycopene from tomato peel waste was examined using several kinds of vegetable oil such as sunflower oil, soybean oil, olive oil, coconut oil and palm oil as the solvent. The highest yield of lycopene was obtained using sunflower oil. A Box-Behnken design (BBD) of response surface methodology was applied to investigate and optimize the process conditions (solvent to dry peel ratio, particle size, ethanol concentration and extraction time). A second-order regression model was developed to express the lycopene yield as a function of the process variables which exhibited a high coefficient of determination (R2) of 0.9952. The optimum conditions were as follows: ratio of solvent to dry peel 40 mL/g, particle size of 0.3 mm, ethanol concentration 56 % v/v and extraction time of 90 min which achieved a maximum yield of lycopene of 4.41 mg/g dry peel. HPLC analysis revealed that the lycopene extracted was of a high purity namely 94 %. [ABSTRACT FROM AUTHOR]

Bagasse is a remained material of sugarcane extraction. It contains 24.7 wt% of carbon and is potentially as the source of C element for activated carbon synthesis. This study aims to determine the characteristics of activated carbon produced from bagasse, the effect of mass variation of activated carbon and contact time used to reduce levels of peroxide and free fatty acids in used cooking oil, and the effect of activated carbon adsorbent bagasse on fatty acid content in used cooking oil. Bagasse adsorbent was chemically activated using HCl solution. The determination of the peroxide number was carried out by the iodometric titration method and the determination of the free fatty acid content was carried out by the acid-alkalimetric titration method. The results showed that the bagasse adsorbent after activation met the requirements of SNI 06-3730-1995, obtained 1.8% moisture content, 6.8% ash content, 21.42% volatile content, and 69.98% bound carbon content. The most effective reduction in the levels of peroxide and free fatty acids was obtained in the mass variation of activated charcoal 0.5 grams and a contact time of 60 minutes, with a peroxide value of 9.88 – 10.6 meq / kg and a free fatty acid content of 0.38% and 0.29% respectively. The levels of peroxide numbers after adsorption with optimum conditions have met the requirements of SNI 01-3741-2013. [ABSTRACT FROM AUTHOR]

The high price of essential oils, especially Patchouli Oil, leads to adulteration by mixing with cheaper oils. The similar color and viscosity make it difficult to be recognized or distinguished by human sensing. In general, a technique for measuring essential oils is to use capillary Gas Chromatography/Mass Spectrometry (GC/MS). However, GC/MS is high cost, time-consuming (requires sample preparation), and requires adequate skill. This study aims to determine the characteristics of gas sensors made from Metal Oxide Semiconductor (MOS) which is used to detect adulteration of patchouli oil with candlenut oil. The measurement uses 9 MOS to capture gas/aroma from samples in a chamber. The output of MOS is acquired in a PC. The sample tested is pure Patchouli Oil, pure Candlenut Oil, 1% mixture, 5% mixture, 10% mixture, 15% mixture, and 20% mixture. The mixture is Patchouli Oil with Candlenut Oil. The individual response characteristics and the MOS series were analyzed using box plot graphs and Principal Component Analysis (PCA) respectively. It is found that modulation on MOS led the sensors more sensitive and PCA results showed that the system is adequate to distinguish mixing of in Patchouli Oil. [ABSTRACT FROM AUTHOR]

Portugal is one of the major Olive oil producers and, at the same time, one of the largest consumers per capita. Olive oil is one of the basic ingredients used in Mediterranean cuisine. Olive oil is appreciated for its great nutritional value, which depends, in part, on how it is produced and cultivated. Olive oil production is sometimes frowned upon because it can consume a lot of water, especially new varieties of irrigated olive trees. Some olive oil productions are more environmentally friendly than others. The implementation of traceability along the olive oil production chain, and throughout its entire value chain, is essential to promote transparency, through the registration of values that allow the assessment of quality and environmental impact, among other values that allow guaranteeing the provenance, variety, and quality of the olives, ensuring the authenticity of the final product. Thus, the consumer can decide which bottle of olive oil they want to buy, based on reliable and accurate information about the quality and environmental sustainability of the olive oil to purchase. This article presents the implementation of an olive oil traceability platform based on Blockchain and presents and analyzes the result of using the proposed platform for the 2022 harvest in a farm in the north of Portugal. The platform collects and stores information on sustainability and quality indicators in all activities in the production chain. [ABSTRACT FROM AUTHOR]

The paper presents the results of the development of a recipe formula for the mussel sauce based on a protein- carbohydrate concentrate from Mytilus galloprovincialis Lam., produced in the process of enzymatic hydrolysis and recommended for use in therapeutic and prophylactic nutrition. However, due to the fact that the concentrate has a specific flavor, the authors proposed to expand the scope of the concentrate as a food seasoning. It is proposed, in addition to the protein-carbohydrate concentrate, to introduce the following ingredients: honey, granulated sugar, dried ginger, garlic, wine vinegar, refined olive oil, water, and thickener−sodium alginate E401 in.the formula of the mussel sauce. It was tested the addition of dried sprouts of the green algae Ulva rigida C. Ag. into the composition of the sauce. The algae were grown according to technology developed by the authors for this species of macrophytes. U. rigida additionally enriches mussel sauce with polysaccharides, dietary fiber, minerals, in particular iodine. All the ingredients are taken in certain ratios, which allow to balance the taste of the protein-carbohydrate concentrate, giving new sweet and sour flavoring notes, and also to reduce the salt content. [ABSTRACT FROM AUTHOR]

Potassium and sodium fatty acid salts as an alkali soap are a type of surfactant potentially used for their antibacterial activity. Traditionally, this material is prepared from triglyceride oil with potassium or sodium hydroxide through a saponification reaction. The research synthesized potassium fatty acids salt (potassium soap, K-soap) from olive oil and examined the antibacterial activity. Potassium soap was prepared by reacting olive oil with potassium hydroxide through the saponification reaction. Properties of the as-synthesized soap are a yellowish-white solid, melting point of 200- 204 ℃, and soluble in water, methanol, and ethanol. Antibacterial activity against Staphylococcus aureus and Escherichia coli with MIC < 1% indicated that it possessed great potential as antibacterial agent. [ABSTRACT FROM AUTHOR]

Date seeds contain the highest fat component of about 9 grams / 100 grams compared to date meat. The use of olive oil as a base gel peel off mask also contains unsaturated fatty acids, maristic acid, arachidic acid, itic acid, stearic acid, and lignostearate which can function as emollient. Facial skin care is done, one of which is by using a peel off gel mask of dates palm powder. This study aims to determine the formula of the peel off gel mask which to determine good physical properties. The peel off gel mask was formulas with the concentration of date palm seeds powder 2%. Evaluation such as physical properties test (organoleptic, homogeneity, pH, viscosity, flow properties, scattering test, dry time test, stickiness test). The results showed that the peel off gel mask of 2% date palm seed powder had good physical properties compared to other formulas. From these results, it can be concluded that FII peel off gel mask with a concentration of 2% date palm powder has the best physical properties. [ABSTRACT FROM AUTHOR]

Surface active compounds such as biosurfactants and bioemulsifiers are bio-molecules that produced by microorganisms have the ability to solublize two immiscible liquids. Fourteen yeast isolates were obtained from commercial yeast, fruits and vegetables. Only one isolate (Saccharomyces cerevisiae) was able to produce biosurfactant with the most optimum emulsification activity (58%). The biosurfactant was extracted by autoclaving at 121°C for 30 min, it was able to form emulsions with crude oil, cooking oil, machine oil and olive oil with emulsification index 100%, 56%, 80% and 35% for each oil respectively. Pseudomonas aeruginosa was able to degrade the crude oil to 33.25%, however the addition of 1 ml of the extracted biosurfactant aid P. aeruginosa to degrade crude oil to 50.5% but didn't increase biodegradation (26.16%) when volume of biosurfactant increased to 1.5 ml. [ABSTRACT FROM AUTHOR]

The purpose of present study is to determine the influence of fat content, shelf temperature and storage periods on quality and chemical composition of stored pearl millet flour. Changes in fat acidity, free fatty acid, lipase activity, peroxide value, carbohydrate content, total carotene value, anti-nutrient content and sensory score of stored pearl millet flour with 5 to 7 percent fat contents during storage at 10°C and 40°C for 8 and 30 days were studied. During storage carbohydrate, protein, total carotene content decreased, lipid rancidity, anti-nutrient content increased although microbiological quality remained unchanged during storage at both the temperatures. More and fast deterioration was observed in flour stored at 40°C as compared with those stored at 10°C. Similarly, rancidity was more in stored flour for 30 days than those stored for 8 days at both the temperatures. Lipid and protein deterioration enhanced rapidly in genotypes with high fat content in comparison with low fat content. The sensory properties were also coordinated with above mentioned quality indicators. [ABSTRACT FROM AUTHOR]

Traditional Olive Grove represents about 80% of the awards in the National Olive Oil Competition of Portugal, substantiating the importance and relevance of the sector. The term "oleotourism" is considered as a movement that increasingly aims to know all the features, qualities, and differences in olive oil production. As a dynamic movement, this term uses museology to present and promote its products to the public and tourism. From museology articles, it was understood that the museums should not be limited to the institutionally conceived idea, instead of that, it should be understood as a global science of a distinct, which encompasses the universe and society. Subsequently, the relevance of conducting qualitative research arises, studying the literature on oleotourism associated with museology and analysing their contributions and effects on tourism. After reviewing the existing databases, the SCOPUS database was selected to collect and analyse the bibliographic material. Hence, as the purpose, this study aimed to highlight the scientific publications with the most significant impact of the terms "oleotourism" and "museology", understanding their research trends. In the systematisation process, we considered the final 100 articles with the most citations published in journals between 2005 and 2021. The articles analysed were reviewed using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses for the systematic literature review. For the bibliometric analysis, the Bibliometrix R program was used. As a result, from the bibliometric analysis, it was found that, as research trends, the keywords "olive oil tourism" and "museums" were highlighted, with Italy, Spain and the United Kingdom as the countries with the most citations. In addition, the journals "Sustainability", "Museum Anthropology", and "Museum Management and Curation" in the publications on these themes are highlighted. In comparison, through the systematic literature review, it was understood that the research trends focused on: the conceptualisation of oleotourism; the influence of museology on tourism; and the importance of museum education. Despite the importance of this research in helping future studies, there are some limitations on their analysis, which will be recommended to use specific databases for the themes and increase the number of articles considered. [ABSTRACT FROM AUTHOR]

Studies on electrooptic transmission polarization methods to test the quality of olive oil based on the effect of fatty acids have been carried out. In the electro-optic transmission polarization method, observations were made on changes in the angle of light polarization in olive oil samples by adding an electric field strength of 0 - 450 kV I m. This research uses a laser pointer with a wavelength of 532 nm as a light source. The quality of olive oil was known based on changes in the polarization angle of electrooptic transmission, while changes in the composition of fatty acids were known from the test results using Gas Chromatography and Mass Spectroscopy (GCMS). The test results showed that the fatty acid content affected the addition of changes in the polarization angle of electrooptic transmission. The linear combination of the main fatty acids in olive oil obtained (C19: 1, C19: 2, and C19: 0) also determines the quality of the oil. The decline in oil quality is indicated by an increase in the angle of polarization accompanied by an increase in C19: 0 and C19: 1 fatty acid, and a decrease in C19: 2 simultaneously. [ABSTRACT FROM AUTHOR]

Nowadays, people are increasingly adopting a healthier way of life. A healthy and balanced diet is essential for a better quality of life. A good diet helps to prevent and fight diseases. Thus, people are giving more importance to the food they consume. Consumers no longer seek foods based on their brand, but rather based on features such as nutritional value or sustainability. These features are directly related to all stages of a product's value chain, from its creation (cultivation) until it reaches the final consumer. In order for the final consumer to have access to this information, it is necessary to create ways to ensure that this information is available and reliable, thus consolidating consumer confidence. This article focuses on traceability in Olive Oil production chain and its quality indicators as well as social and environmental sustainability indicators. It is therefore intended to create a solution by using Blockchain technology and Smart Contracts. [ABSTRACT FROM AUTHOR]

Lipase is an industrially important enzyme and is usually obtained from microorganisms, especially filamentous fungi, producing it in a high amount. The method commonly used to produce lipase from filamentous fungi is Submerged Fermentation (SmF) with agitation. However, agitation requires energy and high production cost. Hence, reducing the use of agitation is needed. This research aims to observe the influence of agitation speed toward colony growth, lipase productivity, and nutrient absorption from Indonesian Aspergillus aculeatus Ms.11 in broth medium. Aspergillus aculeatus Ms.11 was inoculated into 50 mL fermentation medium, which contains 1% of olive oil and glucose mixture with 1:1 comparison. Incubation was done using varied agitation speed (0, 50, 100, 150, and 200 rpm) at 30 °C for 96 h. Relative activity lipase productivity, enzyme-specific activity, and glucose and nitrogen consumption were determined after the incubation. The results show that the highest lipase activity (6.33 U/mL) and lipase specific activity (0.10 U/mg) are observed at 0 rpm, while the highest lipase productivity (0.43 U/mg) is observed at 50 rpm. We concluded that maximum lipase production from Ms. 11 can be obtained using low agitation speed. Further study to optimize carbon and nitrogen sources is suggested. [ABSTRACT FROM AUTHOR]

The main phenolic compound in olive oil is hydroxytyrosol (HT), which is responsible for antioxidant activity in olive oil. However, highly polar of HT has lack solubility in lipid, thus on previous research, efforts have focused on synthesizing HT derivatives which enhance lipophilicity. This study has aim to study about analysis of quantitative structure and activity relationship (QSAR) of alkyl nitroderivatives of hydroxytyrosol as an antioxidant agent. As the subject of this research was a set of experimentally calculated FRAP assay (mM) value data of 6 HT derivatives. The values of the descriptors were obtained from semiempirical PM3 quantum mechanic calculation. The relationship between log (1/mM) and the descriptors was described by resulted in QSAR model. Here is the QSAR model for alkyl nitroderivatives of hydroxytyrosol as an antioxidant agent: 0.17 LogP - 137.28 C 5 - 7.88 O 11 - 4.23 dipole - 5.93 R = 0.970 ; R 2 = 0.949 ; SE = 0.0905 The descriptors which have strong correlation with antioxidant activity are log P, dipole, and the net charge in C5 and O11. The SE value of this calculation is small (0.0905) and the R2 for the calculation is excellent (0.970). The calculated log (1/mM) using QSAR Hansch Model for alkyl nitroderivatives of hydroxytyrosol have excellent agreement with experimental data of Log (1/mM). The alkyl nitroderivatives of HT (6b-e) have various antioxidant activity depending on the length alkyl group. It showed that shorter alkyl group, ethyl (6b) and butyl (6c) generated higher antioxidant activity than HT. Moreover, longer alkyl group, hexyl (6d) and octyl (6e) showed lower antioxidant activity. [ABSTRACT FROM AUTHOR]

Olive Mill WasteWater (OMWW) is an important by-product of the Olive Oil production. Its high concentration in Phenolic Compounds (PC) gives OMWW antimicrobial and phytotoxic properties. The aim of this work is to develop a rapid, simple and sustainable method based on the use of gold nanoparticles (AuNPs) chosen to extract PC from OMWW. AuNPs can be used taking advantage of their unique surface properties and high surface/volume ratio. They also offer high stability, easy chemical synthesis and use of water or eco-friendly solvents for their synthesis procedures. Two different stabilizing layers were used on the AuNPs surface: Cysteamine hydrochloride (Cys), and 4,4"- dithiolterphenyl (TR) obtaining AuNPs-Cys and AuNPs-TR, respectively. The extraction with AuNPs-Cys achieved 70% of the PC present in OMWW, allowing to make the by-product available for land fertilization and giving the possibility to use PC for other aims, as nutraceutical, active packaging, cosmetic or pharmaceutical. [ABSTRACT FROM AUTHOR]

This research explored the magnetic properties and the antimicrobial activities of Co0.4Fe2.6O4 ferrofluids dispersed in olive oil. The Co0.4Fe2.6O4 nanoparticles were synthesized through the coprecipitation method, and their structure and morphology were characterized as a preliminary study. The Co0.4Fe2.6O4 nanoparticles possessed a lattice parameter of 8.337 Å and crystallite size of 9.89 nm. The morphology of the nanoparticles tended to agglomerate with a dominant particle size distribution of 41.3 nm. The functional groups of the Co0.4Fe2.6O4 ferrofluids showed decent bonding between fillers and surfactants. The magnetic properties of the Co0.4Fe2.6O4 ferrofluids showed a less smooth hysteresis curve and a decrease in the value of the magnetic parameters if compared to the nanoparticles. The antimicrobial activities of Co0.4Fe2.6O4 ferrofluids indicated good results and could be suggested to be applied as biomedical materials. [ABSTRACT FROM AUTHOR]

This study aims to formulate bromelain from isolation and partial purification of pineapple core into nanoemulsion base for its application as anti-inflammation. Isolation of bromelain is carried out by several steps of purification such as fractionation with ammonium sulphate and dialysis. The best bromelain fraction was obtained at the saturation level of 20-50% ammonium sulphate with a specific activity of 49,54 U/mg, then the fraction was dialyzed to increase the enzyme-specific activity to 152,57 U/mg with a purity level of 12.66 times of the crude enzyme. The dialyzed bromelain enzyme was incorporated 3% into the best nanoemulsion base. The best formulation is owned by nanoemulsion F(OO) with olive oil as a variation of its oil phase, this nanoemulsion has an oil in water (O/W) emulsion type with globule size of 16.74 nm and a good polydispersity index of 0.312. The stability of the nanoemulsion base was observed until 6 weeks with transparent visual results, pH changes were still in accordance with the pH of the skin, and no phase separation. The proteolytic activity of the bromelain enzyme in nanoemulsion decreased from 12.45 U/ml to 2.33 U/ml followed by the decrease in protein concentration from 81.6 mg/l to 39.98 mg/l. In vitro penetration studies with franz diffusion cells method showed that isolated and partially purified bromelain can penetrate into membranes with the penetrated cumulative amount of 3056.84 μg.cm-2 and penetration rate (flux) 84.65 μg.cm-2.hours . This result supports HRBC (Human Red Blood Cell) membrane stabilization test which shows that nanoemulsion bromelain isolation still has anti-inflammatory activity with% stability of 25.51%. [ABSTRACT FROM AUTHOR]

Olive oil is a substrate, easy to be applied for detection of lipases. Tween 80 is a non-ionic surfactant and may be hydrolyzed by lipases. Members of the genus Rhizopus are one of the highest productive species for lipase on the market. During fermentation of agricultural byproducts, lipases and a variety of enzymes are produced. This study was carried out to detect the ability of Rhizopus azygosporus UICC 539 to use olive oil and Tween 80 at various temperatures. Agar block containing a concentration of R. azygosporus cells at approximately 106 cell/mL was inoculated on modified Czapek’s Dox Agar (CDA) plates without a carbon source and with addition of 20 % Victoria Blue as an indicator. A combination of 0.5 % (v/v) olive oil and 0.5 % (v/v) Tween 80, or a combination of 1 % (v/v) olive oil and 1% (v/v) Tween 80 were added as carbon sources. Lipid hydrolysis was observed at day-3 and day-5 at various temperatures (30 °C, 35 °C, 40 °C, 45 °C and 50 °C). Clear zones were indicative of substrate hydrolysis. Enzymatic Index (EI) was determined by following the formula of: R/r, where R was the diameter of the entire clear zone, and r was the diameter of the fungal colony. The results showed that R. azygosporus UICC 539 was able to use olive oil and Tween 80 at all tested temperatures. R. azygosporus UICC 539 showed the highest EI at 2 % lipid substrate (1 % olive oil and 1 % Tween 80) after day-5 of incubation at 50°C. This study indicated that R. azygosporus UICC 539 was a potential candidate for fermentation processes of lipid-containing agricultural byproducts that requires higher temperatures. [ABSTRACT FROM AUTHOR]

In this work, we report the main conclusions to provide a study of Olive Oil as Liquid Crystals used in instrumentation of the optical regime geared towards a wide range of applications as an optical modulator device. The optical modulator has been implemented in this project consist of two parallel plates covered of housing glass window filled by oil olive. The results have been showed a variation of the output intensity when applied high tension voltage at room temperature. Also, changing of transmittance ratio with different temperature effect. This result indicates that can be modulate the light by olive oil. [ABSTRACT FROM AUTHOR]

Siwalan (Borassus flabellifer L.) is one of the major commercial crops in North Coast of Java Island Indonesia, which gives many useful products to the inhabitants. As a plant belonging to palm trees, siwalan fruit has the potential to produce derivative products such as fruit oil, besides being consumed fresh. This study aimed to obtain the most optimal Siwalan fruit oil extraction method using centrifugation, enzymatic, and fermentation methods. Based on the experimental design, the highest yield (1,151%) of the centrifugation method was shown in centrifugation speed 12,000 (rpm) with centrifugation time 60 minutes. The enzymatic method obtained the highest yield (1,021%) with incubation treatment temperature 40°C and concentration of crude papain 3% (b / v), while the highest fermentation method (1,061%) was obtained in 48 hours fermentation time with 3% yeast concentration (b / v). The overall method used showed that the centrifugation method was the most optimal Siwalan oil extraction method. [ABSTRACT FROM AUTHOR]

The aim of this paper to analyze an agricultural potential of Azerbaijan in the case of its olive production. Due to widespread of olive products in the Mediterranean countries, people often associate manufacturing of olive oil and preserved olives with such countries as Spain, Portugal, Greece, Turkey, Italy, Cyprus, Malta, France, Slovenia, and others. The goal of this paper to reveal the agricultural potential of the domestic market, provide a SWOT analysis of effective functioning of the olive sector in Azerbaijan, learn the world and domestic trends of olive oil production and consumption. Research shows that sales of olive oil non-producing countries have been growing and olive oil production is under the regulation of the common agricultural policy of the European Union. Because of distinctive flavor and healthy characteristics, olive products occupy a premium position in the mind of consumers. Mathematical analysis of future trends of olive oil system also is reviewed in this study. The held research gives strong recommendations small and medium entrepreneurs for the growing and improving olive oil industry in Azerbaijan, as well as carries out general policy, maintain the general economic sustainability of national agriculture. Azerbaijani farmers should learn and analyze best practice of olive oil producers and using David Ricardo comparative advantage theory develop a common agricultural policy for the country as a whole and along with export of energy resources diversify an export basket by manufacturing consumer superior goods accordance with global market demand, make a new brand "Made in Azerbaijan" prestigious and easily recognizable among different countries in long-term perspective. Marketing strategies for entering international markets also suggested and can draw the attention of local manufactures. [ABSTRACT FROM AUTHOR]

A multimode-singlemode-multimode (MSM) fiber sensor is proposed and demonstrated for the detection of olive oil adulteration. The MSM fiber structure-based sensor uses a section of singlemode fiber (SMF), acts as the sensing probe, sandwiched between two sections of multimode fibers (MMFs) which act as generator and collector, respectively. The method used for the experiment relies on the interference between core and cladding modes in the singlemode fiber (SMF). The interference, in turn, offers information of transmission spectrum dips shift differently with the changes of the environmental characteristics. Six types of olive oil samples were adulterated with different percentages of palm oil which varies from 1% to 6%. The adulterated oil is then dropped until the sensing probe is completely immersed. The sensor is capable of showing a response to the refractive index (RT) variation with a high sensitivity of 0.225 dBm/% and a resolution of 0.05%. The proposed system could lead to the realization of a food frauds and adulterations sensing technology for food industries. [ABSTRACT FROM AUTHOR]

The most common definition is that renewable energy is from an energy resource that is rapidly replaced by a natural process such as power generated from the sun or from the wind. Most renewable forms of energy, other than geothermal and tidal power, ultimately come from the Sun. The Garanzia di Origine - GO is the Italian mechanism to certificate the renewable origin of the energy. The GO is an electronic certificate issued by the Gestore dei Servizi Energetici - GSE in accordance with the European Directive 2009/28/EC. The GO certificates can be commercialized between the qualified operators and currently they are even considered in the business plan of the large scale grid-market projects due to their increasing value. In this sense, we will analyze the case of a Sicilian Olive Oil Producer who just uses green energy in the olive oil production. [ABSTRACT FROM AUTHOR]

In this paper the use of olive oil biomass waste as a secondary raw material for the production of Energy is studied. In fact the olive pomace can be transformed by means of composting and/or anaerobic digestion processes from a refuse to a resource. By exploiting this waste it is possible not only to reduce the quantity of waste, but it could also be a potential source of additional revenue for the entrepreneur and an undeniable stimulus for the territory's development. This paper is written with the help of F.A.T. Snc, a Sicilian family-owned oil mill, and with the entrepreneur Giuseppe Borzì, who represents the third generation of this family business. The business is focused on the olive growing and olive cold pressing, as well as on the production of wine and soaps. The entrepreneur is also interested in the development of new systems for the exploitation of the olive pomace, which is currently sold, but could be used as an ecological fuel for energy production. Unfortunately, biomass is often understimated in the reality of today's renewable energy sources, as it has low energy density, yet it is nonetheless very interesting since it represents the triumph of circular economy. [ABSTRACT FROM AUTHOR]

Background: Manufacture of herbal honey (mixture of honey, black seed oil, and olive oil) have a problem to produce stable mixture. The addition of synthetic emulsifier can lead the stable mixture, but it has side effect. Natural emulsifier like lecithin can replace synthetic emulsifier to mix the herbal honey. Objective: The aim of this research is to analyze the influence of adding lecithin emulsifier on the stability of a mixture of herbal honey. Methods: Stability tested herbal honey mixture with 4 kinds of ways, namely centrifugation, cycling test, viscosity test, and the test particle size. Results: Centrifugation test results in a mixture of herbal honey with lecithin below 5% w/w in oil mass not show phase separation. The addition of lecithin after a certain threshold will increase the viscosity of the mixture. The addition of 5% w/w lecithin total mass of oil into the mix with the oil concentration of 7.5% w/w gives a minimum viscosity, cp 4870. Cycling test performed at 4°C refrigerator and oven 40°C for 24 hours each 3 times. Cycling test result does not indicate the availability of crystallization or phase separation. Analysis of PSA (Particle Size Analyzer) showed that the addition of lecithin causes enlargement of the particle size. The average particle diameters of herbal honey mixture without lecithin as big as 6.3 μm while herbal honey with lecithin mixture of 1% of the total oil is at a 4.67 μm. Conclusion: From this study it can be concluded that the use of lecithin 1-5% w/w of the total mass of oil (concentration from 7.5 to 10%) can produce stable mixtures. [ABSTRACT FROM AUTHOR]

In mayonnaise formulation various types of oil (sunflower, rice and olive oil) were preliminary used. In the production of low fat mayonnaise, the most sensorially acceptable oils were used. Low fat (LF) mayonnaise was produced at different levels of oil with different types (xanthan gum, XG; agar, A; and a combination of XG and A, 1:1) and levels (0.00, 0.20, 0.40, 0.60, 0.80 and 1.00%) of hydrocolloid gums. All samples were compared to traditional full fat (FF) mayonnaise. The most sensorially acceptable oils were sunflower (SO) and rice (RO) oils. The best LF mayonnaise was formulated with SO and RO at 60%:40% with 0.75% XG/A (1:1). These LF mayonnaises showed lower caloric values, higher water activity, and pH values than the FF. It also showed higher lightness (L*), similar participation of green color ((a*) and lower yellowness (b*) compared to FF mayonnaise. [ABSTRACT FROM AUTHOR]

The effect of impurities in olive oil blending with palm oil was characterized using polarized absorption method. Polarized absorption was based on the absorption of light which vibrating in a particular plane to pass through the sample. This polarized light allowed the molecule to absorb at the specific orientation. There were four samples have been prepared that were 100:0, 70:30, 50:50 and 0:100 with volume ratio of the olives to palm oil. Two linear polarizers were mounting between the samples in order to get linearly polarized. This specific orientation was affected the absorption spectra of the sample. The results have shown that the analyzing polarizer with angle 0° has bell shape spectra. All the orientation of analyzing polarizer had shown the maximum current output at 100% olive oil. Whereas 100% palm oil has shown the minimum current output. The changing in absorption spectra indicates that the anisotropic properties of each sample were different due to the present of impurities. [ABSTRACT FROM AUTHOR]

The parameters of extraction from aqueous solutions into the organic phase of iron, aluminum, manganese and titanium are determined from the pH and concentration of the extractant when they are extracted with oleic and naphthenic acids, as well as olive and sunflower oils. The values of the thermodynamic functions of extraction equilibria with the participation of carboxylic acids and natural oils are taken as the basis for constructing the extractability series, which makes it possible to determine the thermodynamic capability and theoretical indicators of separation and extraction of elements. A principal technological scheme is proposed for the extraction of iron, aluminum, manganese and titanium during complex processing of eudialyte concentrates, which allows to reduce the number of equipment units and improve the ecological safety of the extraction process. To achieve the maximum extraction rates of elements, extraction with carboxylic acids or natural oils should be used when the pH is increased from 4.0 to 5.5, which creates good conditions for effective separation and extraction of metals. It was shown that all investigated vegetable oils such as olive and sunflower, either oleic or naphthenic acid exhibited a similar trend of extractability for iron, aluminum, manganese and titanium from aqueous solutions. A sigmoid curve was obtained for all the pH-extraction isotherms of iron, aluminum, manganese and titanium investigated with various types of vegetable oils. The extraction was the lowest at pH of 4.0, but increased sharply from 4.7 to 5.5, and achieved its maximum from 5.5 to 6.0. [ABSTRACT FROM AUTHOR]

An extracellular lipase from Azospirillum sp.JG3 bacteria was partially purified by ammonium sulfate fractionation. Production of crude extract lipase in Nutrient Broth medium fortified with 1 % olive oil as inducer, fractionation of lipase using ammonium sulfate, and characterization of the highest specific activity of lipase fraction have been achieved in this study. The ammonium sulfate lipase fraction which has highest specific activity is F60 with its value is 12,283.33 U/mg protein. The optimum lipase activity of F60 was achieved at 40° C and pH 7.0. The addition of 1.0 mM EDTA strongly decreased its activity. It considered that this lipase was a metalloenzyme. The addition of 1.0 mM Ca2+ solution showed that this metal ion increased lipase activity, it indicated that Ca2+ ion is an activator of this lipase. Whereas addition of Mg2+, Zn2+, Co2+, and Cu2+ metal ions decreased its activity. Effect of surfactants and commercial detergents addition towards lipase activity showed that all treatments decreased the activity. [ABSTRACT FROM AUTHOR]

Eleven samples from olive oil have been investigated using four physical methods - refractive index measurement, fluorescence spectra, color parameters and differential scanning colorimetry. In pomace olive oil (POO) and extra virgin olive oil (EVOO) the oleic acid (65.24 %-78.40 %) predominates over palmitic (10.47 %-15.07 %) and linoleic (5.26 %-13.92 %) acids. The fluorescence spectra contain three peaks related to oxidation products at about λ = (500- 540) nm, chlorophyll content at about λ = (675-680) nm and non determined pigments at λ = (700-750) nm. The melting point for EVOO and POO is between -1 °C and -6 °C. In contrast, the salad olive oils melt between -24 °C and -30 °C. The refractive index for EVOO is lower than that for mixed olive oils. The proposed physical methods could be used for fast and simple detection of vegetable oils in EVOO without use of chemical substances. The experimental results are in accordance with those obtained by chemical analysis. [ABSTRACT FROM AUTHOR]

Transformer industry called upon insulating oils, among them mineral oils used since more than one century, and PCBs which are prohibited because of their high toxicity and nonbiodegradability and it could be source of contamination of soils and waterways, in the other hand petroleum based mineral oils are going to run out according to many studies. For these reason many studies undertaken by researchers and industrial groups allowed improvements of the performances of mineral oils, and the design of new liquids of substitution to replace the PCBs such synthetic esters and silicones. Although they present good properties, they remain nonrenewable sources and poorly biodegradable substances, hence the necessity to seek other alternative oils that resolve both problems of biodegradability and durability, criteria that vegetable oils correspond perfectly. In this paper, we report results of the behavior of a vegetable oil (olive oil) subjected to a thermal stress of 110°C in an oven for 716 hours duration by checking the evolution of the electric and physicochemical properties in regular intervals of time. The results so obtained show a decrease in flashpoint and water content inducing an increase of breakdown voltage. However, a trend of increase in total acidity and viscosity are observed. [ABSTRACT FROM AUTHOR]

25 olive oils were studied- different in origin and ways of extraction, in accordance with 17 physico-chemical parameters as follows: color parameters - a and b, light, fluorescence peaks, pigments - chlorophyll and β-carotene, fatty-acid content. The goals of the current study were: Conducting correlation analysis to find the inner relation between the studied indices; By applying factor analysis with the help of the method of Principal Components (PCA), to reduce the great number of variables into a few factors, which are of main importance for distinguishing the different types of olive oil;Using K-means cluster to compare and group the tested types olive oils based on their similarity. The inner relation between the studied indices was found by applying correlation analysis. A factor analysis using PCA was applied on the basis of the found correlation matrix. Thus the number of the studied indices was reduced to 4 factors, which explained 79.3% from the entire variation. The first one unified the color parameters, β-carotene and the related with oxidative products fluorescence peak - about 520 nm. The second one was determined mainly by the chlorophyll content and related to it fluorescence peak - about 670 nm. The third and the fourth factors were determined by the fatty-acid content of the samples. The third one unified the fatty-acids, which give us the opportunity to distinguish olive oil from the other plant oils - oleic, linoleic and stearin acids. The fourth factor included fatty- acids with relatively much lower content in the studied samples. It is enquired the number of clusters to be determined preliminary in order to apply the K-Cluster analysis. The variant K = 3 was worked out because the types of the olive oil were three. The first cluster unified all salad and pomace olive oils, the second unified the samples of extra virgin oilstaken as controls from producers, which were bought from the trade network. The third cluster unified samples from pomace and extra virgin oils, which distinguish one from another in accordance with their parameters from the natural olive oils, because of presence of plant oils impurities. [ABSTRACT FROM AUTHOR]

Quality control charts are usually used to monitor peroxideindex of olive oil, which is a variableanalysedin order toassess the quality and tocharacterize the typeof oil. However, the empirical distribution of peroxideindex does not often verify the assumption of normality. In this case study, we obtained the individual and moving range charts for peroxideindex of virgin olive oil, computing the control limits using theaverage and also the median moving range. Afterwards, we compared these charts with the more efficient and robust ones, based on an adequate Box-Cox transformation. The conclusions obtained with these approaches are relatively different. [ABSTRACT FROM AUTHOR]

Olive oil is a crucial agricultural food product in Turkey. There are difficulties to control the quality of this product. In order to overcome difficulties, the characterization of olive oils is a necessity for Turkey. This study aims to construct a classification procedure based on natural olive oil samples both collected from different regions and produced from different varieties. For this purpose, 101 samples collected from the following titles: North Aegean, South Aegean, Mediterranean and South East are evaluated by using 32 chemical parameters. In order to construct a classification procedure, four decision tree algorithms such as CART, C5.0, CHAID and QUEST are applied to this data set. According to results, it is seen that CART algorithm has the highest accuracy rate with 88.45%. The average classification accuracy is found as 81.23%. It shows that the decision tree algorithms are beneficial for classification and prediction of chemical data. [ABSTRACT FROM AUTHOR]

Olive-mill waste water is produced in large quantities during the manufacture process of the olive oil in mills. This by-product has been used as raw material to produce activated carbons by both chemical and physical activation methods. In the first case, ZnCl2 and H3PO4 were used as activating agent and in the second case, CO2 at 600 °C for different periods of time. Obtained results indicate that the chemical activation with ZnCl2 and H3PO4 at 600 °C, in an inert atmosphere, yielded activated carbons with the highest area and more developed microporosity, mesoporosity and macroporosity. Adsorption of rate of phenol onto activated olive-mill was studied as a function of several physical-chemical parameters such as temperature, initial concentration in solution and hydrodynamic conditions. Equilibrium parameters of adsorption have been determined using Langmuir constant K [ABSTRACT FROM AUTHOR]

Nanoemulsion is a type of emulsion that consists of fine oil-in-water dispersions, with the droplets covering the size range of 20-200 nm. It can be achieved through emulsification process. One of the processes is through low energy emulsification method. Olive oil was chosen in this study due to its efficiency in treating skin problem. Olive oil nanophase gel (NPG) formulations were performed through various ratios of olive oil, sucrose laurate and glycerin. The particle sizes and stability of the prepared olive oil nanophase gel were evaluated and the optimal formulation was then selected for the development of olive oil nanoemulsion. This study proved that the composition of oil and surfactant play an important roles in influencing the nanophase gel droplet size. Nanophase gels containing olive oil in the concentration of 50 and 60 % show good stability at 4 °C and room temperature while it was less stable at 40 °C. Olive oil nanophase gels in the concentration of 50 % and 60 % with sucrose laurate 25 % in each formulation were good candidates to prepare nanoemulsion because they have the suitable droplets size and Polydispersing Index (PDI) when compared to other formulations. A mixture of NPG 50 % and water in the ratio of 40:60 and NPG 60 % and water in the ratio of 33.3:66.7 were used to produce nanoemulsions containing 20 % of oil with negative values of zeta potential (>60) which indicate the good stability of the nanoemulsions. [ABSTRACT FROM AUTHOR]

The paper presents a study about the changes of viscosity for soybean oil, olive oil, corn oil and rapeseed oil in different conditions of forced oxidation. The oils have been tested at 110, 120 and 130 °C for 5 and 10 hours. By analyzing the experimental results, we can notice an important increase of viscosity for soybean oil oxidized at 110°C, for corn oil, major changes in viscozity we can see at 120°C and for rapeseed oil and olive oil a major increase of viscosity is obtained at 130°C. This shows a good stability at oxidation for rapeseed oil and olive oil comparing to the other two oils studied. [ABSTRACT FROM AUTHOR]

This paper presents a study of four vegetable oil from: rapeseed, soybean, olive and corn of viscosity variation with temperature and shear rate. The experimental research used a rotary viscosimeter type Rheotest 2 to determine the dynamic viscosity. At low shear rate, olive oil has the smallest variation of the viscosity with temperature, followed by corn oil, rapeseed oil and soybean oil. At high shear rate, the smallest variation can be observed at soybean oil, followed by corn oil, rapeseed oil and olive oil. By analyzing the variation of the viscosity with shear rate for all the temperatures used for the experiments, we can see the smallest decrease at rapeseed oil, followed by olive oil, corn oil and soybean oil. [ABSTRACT FROM AUTHOR]

The analysis of the quality of a virgin olive oil involves the determination of a series of chemical indexes and organoleptic characteristics. In this work we propose an online prediction model for three chemical indexes: acidity, peroxide index and humidity content, based on an hyperspectral artificial vision system. Two methods have been developed for the construction of the model: (1) partial least squares regression (PLS) using all the captured spectral components, and (2) partial least squares regression over a subset of the components obtained applying a genetic algorithm (GA-PLS). The design and validation was carried out using olive oil samples from different seasons analysed by a renowned laboratory. [ABSTRACT FROM PUBLISHER]

The purpose of this study was to construct a stability study of nanoemulsion-based hydrogel formulation and evaluate the profile of the formulation that exhibits the best stability. Olive oil was chosen as oil phase of nanoemulsion due to its superiority as an emollient and it has good skin permeation capability. In this study, a series of nanoemulsion formulation was prepared based on the various oil/surfactant ratio and carbopol concentration. Their stability in three months storage at room temperature was evaluated by comparing mean droplet size, polydispersity index (PDI), zeta potential and rheology of nanoemulsion hydrogel. Based on the characterization of three months physical stability study, nanoemulsion-based hydrogel with 20% olive oil and oil: surfactant ratio of 5:1 was more stable compared to other formulations in terms of droplet size properties and rheological behavior. [ABSTRACT FROM PUBLISHER]