버진, 퓨어, 포마스 올리브유의 이화학적인 특성 비교를 통한 품질등급 구분에 관한 연구

조은아,이영상,Cho, Eun-Ah,Lee, Young-Sang 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3

This study investigated the classification of olive oils that are mainly distributed in Korea via imports. The fatty acid contents, degree of color, pigments, anti-oxidants, and sterol contents are analyzed on the different types of olive oil as follows: 10 kinds of extra virgin olive oil, 5 kinds of pure olive oil, and 5 kinds of refined olive-pomace oil. As a result of fatty acid analysis, the majority of oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$), and minority of linoleic acid ($C_{18:2}$) and stearic acid ($C_{18:0}$) were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the ${\Delta}K$, and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had ${\Delta}K$ of almost 0, pure olive oil had 0.07~0.12, and refined olive-pomace oil had 0.1~0.13. These differed from extra virgin oil, and the pure or pomace oil ${\Delta}K$ had a confirmed distinct difference. The color degrees of chlorophyll with a low $L^*$ value and $(-)a^*$ (green) and carotenoid with $(+)b^*$ (yellow) were confirmed to have correlation between extra virgin and other olive oils. To compare chlorophyll and carotenoid as natural pigment in olive oils, 417 nm and the ratio of the absorbance at 480 nm (417/480) was calculated at 1.62 of extra virgin, 1.85 of pure olive oil, and 3.32 of refined olive-pomace oil. Therefore, it will be possible to distinguish when the extra virgin or pure olive oil are mixed with olive-pomace oil. The total amount of tocopherol, an anti-oxidant, were 19.06 in extra virgin, 10.91 in pure olive oil, and 27.88 in refined olive-pomace oil. The high content of tocopherol in pomace oil caused recovery of solvent extraction from olive pulp. Thus, extra virgin oil and pure olive oil were distinguished by olive-pomace oil. Polyphenol compounds in extra virgin olive oil measured high only in ferulic acid with 0.543 mg/kg, caffeic acid with 0.393 mg/kg, and other vanillic acid, vanillin, and p-coumaric acid had similar amount of 0.3 mg/kg. All grade of olive oils had the highest ${\beta}$-sitosterol content. Af (Authenticity factor) value were estimated with campesterol and stigmasterol content ratio (%). Af value was 19.2 in extra virgin olive oil, 17.1 in pure olive oil, 16.9 in refined olive-pomace oil, which were distinctive from sunflower oil with 3.7, corn oil with 2.4, and soybean oil with 2.0. It can provide important indicator of olive oil adulteration with other cheap vegetable oils. The results of this study can be used as a database for the classification of olive oil grade and distinguishing between the different types of oils.

Investigation of Olive Accessions using Nuclear Magnetic Resonance

SeongMinKim,MichaelJ.Mccarthy2 전북대학교 농업과학기술연구소 2010 농업생명과학연구 Vol.41 No.1

In this study we used NMR to assess oil content in the 201 olive accessions in the Davis- National Clonal Germplasm Repository(NCGR) collection. Characterization of the olive collection will greatly facilitate stakeholder utilization of this important collection. Since oil content varies widely in olive accessions and oil production is the most important use of olives worldwide, characterization of oil content is critical data for the NCGR olive collection. Oil and moisture content were measured using a proton spectra and integrating this to obtain total signal intensity from the oil and moisture. Oil content is one of the most commercially important attributes of olive genotypes. NMR has been established as an accurate and rapid method for detecting oil content in intact olives. These data were collected at three dates, at monthly intervals, targeting the date of 90% color development for each accession. CPMG pulse sequence was used to acquire signal in time domain and T2 was calculated using a bi-exponential curve fitting method. Inversion recovery pulse sequence was used to acquire spectroscopic data and T1 were calculated for water and oil absorption from proton spectra. The relaxation time constants are useful indexes for examining the state of olive accessions.

올리브 챈슬러의 성장이야기: 『보스턴 사람들』

박연옥(Yunok Park) 한국영미어문학회 2020 영미어문학 Vol.- No.139

The feminist heroine Olive Chancellor of The Bostonians (1886) written by Henry James has been criticized as a negative character by many critics. Mostly such critics favored he hetero-sexual relationship between Basil Ransom and Verena Tarrant, calling their relationship ‘natural,’ while the intimate female friendship between Olive and Verena was denigrated as a ‘morbid’ or an ‘odd’ relationship. However, in this paper, I attempt to argue that this novel does not end as Basil’s victory over Olive simply because he succeeds in kidnapping Verena in order to stop her speech in front of the large audience of Boston in the Music Hall at the end of the work. Many critics declare that Basil triumphs in the Music Hall episode because he puts live in a fatal crisis. But I do not think this is true, and I instead read this book as Olive’s growing-up story in which she stands alone as a public speaker for women’s emancipation in the end. This paper finds that James may not have been on the side of Basil, as many critics have argued; rather, James may have presented Olive not only as a tragic heroine betrayed by her soul mate but also as a courageous heroine who finally overcomes her defects and becomes an independent speaker for the public.

혼합비율을 달리한 올리브, 포도, 무화과의 생리활성 평가

이찬휘,이소영,김애정 한국피부과학연구원 2024 아시안뷰티화장품학술지 Vol.22 No.1

목적: 본 연구는 지중해식 식단에서 건강 식재료로 알려진 올리브, 포도, 무화과의 혼합물 4종의 품질 (항산화 활성, 효소 활성)을 평가가 하는 것이다. 방법: 올리브와 포도 1:1 비율 [올리브(O) 30 g과 포도(V) 30 g], 올리브와 무화과 1:1 비율 [올리브(O) 30 g과 무화과(F) 30 g], 포도와 무화과 1:1 비율 [포도(V) 30 g과 무화과(F) 30 g], 올리브, 포도와 무화과 1:1:1 비율 [올리브(O) 20 g과 포도(V) 20 g과 무화과(F) 20 g]로 4종류의 혼합물을 만들었다. 혼합 비율을 달리한 4종의 혼합물의 항산화 활성(total polyphenol 함량, total flavonoid 함량, DPPH radical 소거능, ABTS radical 소거능)과 효소 활성 (α-glucosidase 저해 활성, ACE 저해 활성)을 측정하였다. 결과: 혼합비율을 달리한 4종 혼합물의 total polyphenol 함량은 OVF (26.25±0.20 mg TAE/g)가 가장 높은 수치를 보였다. Total flavonoid 함량은 OVF (27.91±2.14 mg QE/g)에서 가장 높게 나타났다. DPPH radical 소거능은 OVF (98.72±0.38%)에서 가장 높게 나타났다. ABTS radical 소거능 측정 결과, OVF (42.88±1.19%)가 가장 높게 나타났다. α-Glucosidase 저해 활성(79.75±0.15%)과 ACE 저해 활성(88.61±0.08%) 모두 OVF에서 가장 높게 나타났다. 결론: 본 연구에서는 올리브, 포도, 무화과 혼합물 (1:1:1)의 생리활성(항산화 활성, 효소 활성)이 가장 높게 나타났으므로 대사증후군에 도움이 될 것이라 사료되고, 차후 이 비율의 혼합물을 이용한 제품개발을 기대한다. Purpose: This study aimed to evaluate the antioxidation and enzymatic activity-related qualities of four mixtures prepared with different mixing ratios of olives (O), grapes (V), and figs (F), which are representative ingredients of the Mediterranean diet. Methods: Following mixtures were prepared: olives–figs (OF), grapes–figs (VF), and olives–grapes–figs (OVF). For mixture preparation, the ingredients were mixed in following ratios: olives-to-grapes, olives-to-figs, and grapes-to-figs at ratios of 1:1 (30 g of each) as well as olives-to-grapes-to-figs at a ratio of 1:1:1 (20 g of each). The antioxidant (total polyphenol and flavonoid contents along with 2,2-diphenyl-1-picrylhydrazyl [DPPH] and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] radical scavenging) and enzymatic (α-glucosidase inhibitory and angiotensin-converting enzyme [ACE] inhibitory) activities of the four aforementioned mixtures were measured. Results: OV and OVF mixtures showed the highest total polyphenol (27.25±0.22 mg TAE/g) and flavonoid contents (27.9 ± 2.14 mg QE/g), respectively. DPPH radical scavenging ability was highest in OV (92.86 ± 0.17%). The highest ABTS radical scavenging activity was registered in the OVF mixture (42.88±1.19%). α-glucosidase and ACE inhibitory activity measurements were highest in the OVF mixture (79.75±0.15% and 88.61±0.08%, respectively). Conclusion: Highest physiological activity levels (i.e., anti-oxidation and enzymatic activity) were observed in the olive, grape, and fig (1:1:1) mixture, hence, its regular consumption could improve metabolic syndrome.

Ethanol Production from Olive Cake Biomass Substrate

Abdelghani El Asli,Abdel-Illah Qatibi 한국생물공학회 2009 Biotechnology and Bioprocess Engineering Vol.14 No.1

The inexpensive production of sugars from lignocellulose is an essential step for the use of biomass to produce fuel ethanol. Olive cake is an abundant by-product of the olive oil industry and represents a potentially significant lignocellulosic source for bioethanol production in the Mediterranean basin. Furthermore, converting olive cake to ethanol could add further value to olive production. In the present study, olive cake was evaluated as a feedstock for ethanol production. To this end, the lignocellulosic component of the olive cake was dilute-acid pretreated at a 13.5% olive-cake loading with 1.75% (w/v) sulfuric acid and heating at 160℃ for 10 min. This was followed by chemical elimination of fermentation inhibitors. Soluble sugars resulting from the pretreatment process were fermented using E. coli FBR5, a strain engineered to selectively produce ethanol. 8.1 g of ethanol/L was obtained from hydrolysates containing 18.1 g of soluble sugars. Increasing the pretreatment temperature to 180℃ resulted in failed fermentations, presumably due to inhibitory by-products released during pretreatment.

건강한 삶의 추구에 따른 올리브유 농후제의 개발과 고객인식에 관한 연구: 호텔 레스토랑을 대상으로

김미경 ( Mi Kyung Kim ),이강춘 ( Kyang Choon Lee ) 한국호텔ㆍ리조트ㆍ카지노산학학회 2008 호텔리조트연구 Vol.7 No.2

The purpose of this study is to investigate the influence of Liaison type (i.e. butter based and olive based) on consumers perceived quality, satisfaction, loyalty, and intention to repurchase. The theme of this study was derived from the present trend of pursuing healthy food. The moderns have become more and more healthy conscious and thus, been selective in choosing food. Therefore, nowadays, most people try not to take animal fat, which is believed to cause Arteriosclerosis. On the other hand, olive oil considered as prominent health food diet because of containing unsaturated fatty acid came into the spotlight. First it aimed to develop the olive-oil liaison (Roux). Second, it tried to examine customer perceptions of the olive-oil liaison compared to commonly used butter liaison in hotel restaurants. The theme of the study was derived from the present trend of pursuing healthy food so-called `well-being`. In the result, the extra virgin olive-oil liaison(Roux) with the optimal ratio of 1.4:1 (flour: olive-oil) was developed through repeated sensory tests. The findings also show that customers prefer products with the olive-oil liaison to products with butter liaison in terms of satisfaction and intention to re-purchase.

Genome-wide identififi cation and characterization of a plant-specifific Dof transcription factor gene family in olive (Olea europaea) and its comparison with Arabidopsis

Mariyam,Muhammad Shafiq,Muhammad Haseeb,Rana Muhammad Atif,Syed Agha Armaghan Asad Abbas Naqvi,Numan Ali,Muhammad Arshad Javed,Fizza Gillani,Muhammad Saleem Haider 한국원예학회 2021 Horticulture, Environment, and Biotechnology Vol.62 No.6

DNA binding with one fi nger (Dof) proteins are encoded by a ubiquitous plant-specifi c transcription factor gene family thatplays a critical role in various biological processes including fruit ripening and organogenesis. The wild olive ( Olea europaeavar. sylvestris v1.0 ) genome was used to identify Dof gene family members using a set of bioinformatics tools. Gene structure,chromosome locations, phylogeny, protein motifs, miRNA targets and tissue-specifi c expression patterns were analyzed. Here, we identifi ed 51 potential Dof genes unevenly distributed on all chromosomes and a few scaff olds. Dof proteins in oliveclustered into eight subgroups (D1, B2, C3, C2.2, C1, C2.1, B1, and A) based on the established Arabidopsis classifi cation. The prevalence of segmental duplication was observed as compared to tandem duplication, and this was the main factorunderlying the expansion of the Dof gene family in olive. Tissue-specifi c expression profi ling of Oeu Dof genes revealed thatthe majority of Oeu Dof genes were highly expressed in fl owers, stem and meristem tissues. In seed and meristem tissues,cis-regulatory element (CRE) analysis revealed the presence of elements that are specifi cally responsive to light, circadian,auxin, and ABA. In addition, a comparative analysis between Dof genes in olive and Arabidopsis revealed eight groups orsub-families, although the C3 group of Arabidopsis was not represented in olive. This extensive genome evaluation of theDof gene family in olive presents a reference for cloning and functional analysis of the members of this gene family.

Influence of pH on the Culture of Scenedesmus obliquus in Olive-mill Wastewater

Gassan Hodaifa,Ma. Eugenia Martínez,Sebastián Sánchez 한국생물공학회 2009 Biotechnology and Bioprocess Engineering Vol.14 No.6

Olive-mill wastewater (OMW), an agro-industrial by-product from olive-oil milling (with the three-phase extraction method), was used experimentally as 5% (v/v) of the medium to culture Scenedesmus obliquus CCAP 276/3A. The characterization of the wastewater indicated a nitrogen deficiency. The highest specific growth rate of S.obliquus μm 0.022 h−1 was found when the medium was maintained at a constant pH value of 7.0. The biomass productivity, Pb was determined by the influence of pH on the speciation of the dissolved CO2. The greatest elimination of BOD5 occurred at extreme pH values. The protein and chlorophyll contents presented a maximum value close to pH = 7.0. The highest crude-protein content in the biomass was 25.6%. The polyunsaturated and essential fatty acids presented a clear trend to increase with the pH, at pH 9.0, representing 26.2 and 19.4%, respectively, of the total fattyacid content of the biomass Olive-mill wastewater (OMW), an agro-industrial by-product from olive-oil milling (with the three-phase extraction method), was used experimentally as 5% (v/v) of the medium to culture Scenedesmus obliquus CCAP 276/3A. The characterization of the wastewater indicated a nitrogen deficiency. The highest specific growth rate of S.obliquus μm 0.022 h−1 was found when the medium was maintained at a constant pH value of 7.0. The biomass productivity, Pb was determined by the influence of pH on the speciation of the dissolved CO2. The greatest elimination of BOD5 occurred at extreme pH values. The protein and chlorophyll contents presented a maximum value close to pH = 7.0. The highest crude-protein content in the biomass was 25.6%. The polyunsaturated and essential fatty acids presented a clear trend to increase with the pH, at pH 9.0, representing 26.2 and 19.4%, respectively, of the total fattyacid content of the biomass

Isoeugenol의 넙치(Paralichthys olivaceus)에 대한 진정, 마취 및 독성효과 검토

신기욱,신용승,김영림,이은영,양향희,팔락샤,허남응,연성찬,이희천,오명주,조성준,강승원,정태성,Shin, Gee-wook,Shin, Yong-seung,Kim, Young-rim,Lee, Eun-young,Yang, Hyang-hee,Palaksha, K.J.,Huh, Nam-eung,Yeon, Seong-chan,Lee, Hee-chun,Oh, Myung- 대한수의학회 2005 大韓獸醫學會誌 Vol.45 No.2

Olive flounder (Paralichthys olivaceus) is the major mariculture fish in Korea. The annual aquaculture production of olive flounder in Korea during the period of 2003 was 300,000 ton (2002 Statistics, Ministry of Maritime Affairs & Fisheries, Korea Government). Anesthetics is very necessary in aquaculture to minimize stress and damage during harvesting, grading, transportation, spawning induction and handling to fish. In the present study, isoeugenol as new anesthetic in marine fish, especially olive flounder, was examined to know the efficacy and proper concentration. As a result, olive flounder adult was exhibited sedation at 5 ppm at 10 and $15^{\circ}C$, and 7.5 ppm at $20^{\circ}C$, respectively. Anesthesia was required at least 10, 7.5 and 10 ppm at $10^{\circ}C$, $15^{\circ}C$ and at $20^{\circ}C$, respectively. In case of fry, the effect of sedation was observed from 2.5 ppm at $10^{\circ}C$ and 5 ppm at 15 and $20^{\circ}C$, respectively. Anesthesia was observed from 2.5 ppm at $10^{\circ}C$, 5 ppm at 15 and $20^{\circ}C$, respectively. In acute toxicity test, it was impossible to explore $LD_{50}$ with the concentration of isoeugenol adult at $15^{\circ}C$ used, but over immersion volume of 15 ppm at $15^{\circ}C$ was observed mortality in fry. Based on the present study, isoeugenol was identified as a safe and active anesthetic to olive flounder.

Effect of Processing Techniques on Antioxidative Enzyme Activities, Antioxidant Capacity, Phenolic Compounds, and Fatty Acids of Table Olives

Yasemin Sahan,Asuman Cansev,Hatice Gulen 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.3

In this study, olive fruits (Olea europeae cv. Gemlik) of the most common sources of table olives in Turkey were used. Total polyphenol content (TPC),antioxidant capacity (AC), and antioxidant enzymes (catalase, CAT; ascorbate peroxidase, APX; and glutathione reductase, GR) of table olives were compared by 4different methods of ripe table olive processing. Results revealed that TPC of the processed olives ranged from 117.44 to 418.69 mg gallic acid equivalents/g fresh weight (f.w.). The highest AC as mg Trolox equivalents of 189.58/g f.w. was obtained from unprocessed black olives. CAT,APX, and GR activities of unprocessed olives were higher than those obtained in all processed olives. In conclusion,TPC, AC, and antioxidant enzyme activities are strongly affected by fruit ripening and processing in table olives of ‘Gemlik’ cultivar. In addition, the best processing technique is untreated black olives in brine for antioxidant properties.