Daily Archives: July 1, 2015

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    IOC Invites Mario Solinas Quality Award Winners to Inaugural New York City Debut

    The International Olive Council (IOC), the worldwide body that sets international trade standards for 97 percent of the world’s export of olive oil, has announced the winners of the International Olive Council’s Mario Solinas Quality Award in New York City for the first time ever. The winners were announced at an educational seminar on Monday, June 29, during the Summer Fancy Food Show.

    “For the first time in the 15 year history of the competition, we held two editions of the Mario Solinas Quality Awards, in order to draw entries from countries in the Northern and Southern hemispheres,” said Jean-Louis Barjol, the Executive Director of the IOC. “We are pleased to honor the winners in a world-renowned food destination like New York City.”

    Established in 2000, the International Mario Solinas Quality Awards is one of the most prestigious olive oil competitions in the world. The aim of the competition is to encourage individual and group producers, and packers in the producing countries, to market extra virgin olive oils displaying harmonious organoleptic characteristics and to encourage consumers to recognize and appreciate the sensory attributes of such oils. The IOC distinguishes itself from other competitions by judging by an official jury and awarding a 3,000 liter batch of olive oil, as opposed to the one bottle required for smaller competitions. Below is a full list of winners:

    First Edition Winners:Intense green fruitiness
    • 1st prize: Finca La Torre – Finca la Reja, S.L.
    • 2nd prize: Casas de Hualdo, S.L.
    • 3rd prize: La Inmaculada Concepción, S.C.A. de Oleoestepa

    First Edition Winners:Medium green fruitiness
    • 1st prize: SCA Almazaras de la Subbética
    • 2nd prize: Almazara de Muela, S.L.
    • 3rd prize: Aroden, S.A.T.

    First Edition Winners:Mild green fruitiness
    • 1st prize: Casa de Santo Amaro, Heredeiros de Manuel Alberto
    • 2nd prize: Lameira de Cima, S.A.
    • 3rd prize: Olivarera de Pedrera, S.C.A. de Oleoestepa

    First Edition Winners:Ripe fruitiness
    • 1st prize: Victor Guedes, S.A.
    • 2nd prize: Sociedade Agrícola Quinta da Lagoalva de Cima, LDA
    • 3rd prize: Explotaciones Agrícolas Páramo de Valcuevas, S.L.U.

    Second Edition Winners:Intense fruitiness
    • 1st prize: Azienda Agricola Leone Sabino
    • 2nd prize: Torres Morente, S.A.

    Second Edition Winners:Medium green fruitiness
    • 1st prize: Murtig�o – Sociedade Agricola, S.A.
    • 2nd prize: Frantonio Romano
    • 3rd prize: Castillo de Canena Olive Juice, S.L.

    Second Edition Winners:Mild green fruitiness
    • 1st prize: Victor Guedes, S.A.
    • 2nd prize: Sociedade Agrícola Vale do Ouro, S.A.
    • 3rd prize: ElaiaLagar – Produç�o e Comercializaç�o de Azeites, S.A.

    Second Edition Winners:Ripe fruitiness
    • 1st prize: Celso Hern�ni Gastalho Madeira

    About the International Olive Council
    The International Olive Council (IOC) is the worldwide body that sets international trade standards for the olive and olive oil industry. Based in Madrid, Spain, the Council is an intergovernmental organization created in 1959. It is charged with implementing the 2005 International Agreement on Olive Oil and Table Olives, the purpose of which is to promote trade, consumption and international cooperation in the fields of olive oil and olives. Visit www.internationaloliveoil.org for more information.

    SOURCE: International Olive Council
    For the International Olive Council
    Sonal Haladay, 503-546-7860
    Sonal.Haladay@lanepr.com

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    The International Olive Council (IOC), the worldwide body that sets international trade standards for 97 percent of the world’s export of olive oil, has announced the winners of the International Olive Council’s Mario Solinas Quality Award in New York City for the first time... 
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  • Novel pectin present in new olive mill wastewater

    Pectin showed highest oil holding capacity and emulsifier activity than citrus pectin. Pectin showed high antioxidant activities, acts like antioxidant fiber.

    Alperujo, a semi-solid by-product from the olive oil industry, is currently subjected to a novel industrial treatment, which consisted of gentle heating at 50-80 °C for 1-2 hours, followed by a new three-phase centrifugation system that gave alperujo oil, olive pomace and aqueous by-products.

    This process is a prerequisite to reduce the humidity of the resulting solid to enable its use as biomass, and allows for the recovery of a new olive mill wastewater, which was used in this work for the isolation of water-soluble polysaccharides. Two polysaccharide-enriched extracts were obtained by ethyl alcohol precipitation with 40 and 80% (v/v) EtOH from the new aqueous by-product and purified.

    The pectic material presented a high molecular size and a low percentage of methyl esterification and acetylation. In comparison with commercial pectins, the extracts had better oil holding capacity and similar emulsifying activity to that of citrus pectin.

    For the first time, bile-acid binding and glucose retardation activity were considered for the pectic material isolated from olive by-products, which showed better results than commercial pectins.

    In addition, the antioxidant activities of these extracts were investigated using various in vitro assays and the two raw polysaccharide extracts, rich in associated polyphenol compounds, exhibited a stronger antioxidant activity than that observed for citrus and apple pectins.

    Thus, polysaccharide-enriched extracts from gentle heat treated alperujo have suitable emulsifying properties for commercial uses and the important bioactive properties of antioxidant dietary fiber.

    Bibliografy
    Fátima Rubio-Senent, Guillermo Rodríguez-Gutiérrez, Antonio Lama-Muñoz, Aránzazu García, Juan Fernández-Bolaños, Novel pectin present in new olive mill wastewater with similar emulsifying and better biological properties than citrus pectin, Food Hydrocolloids, Available online 30 April 2015

    article source

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    Pectin showed highest oil holding capacity and emulsifier activity than citrus pectin. Pectin showed high antioxidant activities, acts like antioxidant fiber. Alperujo, a semi-solid by-product from the olive oil industry, is currently subjected to a novel industrial treatment,... 
    Read More →
  • Argan and olive oils protect in a similar way, but olive oil more

    Bioavailability of polyphenols and antioxidant capacity of argan oil is analyzed and compared with olive oil. Large proportions of polyphenols from argan oil are absorbed by intestinal cells.

    Argan oil is becoming increasingly popular in the edible-oil market as a luxury food with healthy properties. The study of the Spanish National Research Council analyzes the bioavailability of the polyphenol content and antioxidant properties of extra virgin argan oil (EVA) by the combination of in vitro digestion and absorption across Caco-2 cells and the protective role of the oil bioaccessible fraction (BF) against induced oxidative stress. Results were compared with those obtained with extra virgin olive oil (EVO).

    Higher values of polyphenols and antioxidant activity were observed in the BF obtained after the in vitro digestion of oils compared with the initial chemical extracts; the increase was higher for EVA but absolute BF values were lower than EVO. Bioaccessible polyphenols from EVA were absorbed by Caco-2 cells in higher proportions than from EVO, and minor differences were observed for antioxidant activity. Preincubation of cell cultures with BF from both oils significantly protected against oxidation, limiting cell damage and reducing reactive oxygen species generation.

    Bibliografy
    Isabel Seiquer, Ascensión Rueda, Manuel Olalla, Carmen Cabrera-Vique, Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil, Food Chemistry, Volume 188, 1 December 2015, Pages 496-503, ISSN 0308-8146.

    Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.) that is endemic to Morocco. In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta. World-wide, it is gaining a reputation both as an ingredient in high-end, personal-care products and as a heart-healthy gourmet product.

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    VN:F [1.9.22_1171]
    Rating: -1 (from 47 votes)
    Bioavailability of polyphenols and antioxidant capacity of argan oil is analyzed and compared with olive oil. Large proportions of polyphenols from argan oil are absorbed by intestinal cells. Argan oil is becoming increasingly popular in the edible-oil market as a luxury food... 
    Read More →