A total of 100 commercially available olive oil products were analyzed for 179 pesticide residues using gas chromatography-tandem mass spectrometry (GC/MS/MS). The olive oil samples were mixed with organic solvents, centrifuged and frozen to remove fat, and pesticide residues were analyzed using the “quick, easy, cheap, effective, rugged, and safe” (QuEChERS) method. The determination coefficient (R2) of the analysis method used in this study was ≥0.998. The detection limit of the method ranged 0.004–0.006 mg/kg and its quantitative limit ranged 0.012–0.017 mg/kg. The recovery rate (n=5) measured at the level ranging 0.01–0.02, 0.1, and 0.5 mg/kg ranged 66.8– 119.5%. The relative standard deviation (RSD) was determined to be ≤5.7%, confirming that this method was suitable for the "Guidelines for Standard Procedures for Preparing Food Test Methods". The results showed that a total of 151 pesticides (including difenoconazole, deltamethrin, oxyfluorfen, kresoxim-methyl, phosmet, pyrimethanil, tebuconazole, and trifloxystrobin) were detected in 64 of the 100 olive oil products. The detection range of these pesticide residues was 0.01–0.30 mg/kg. The percentage acceptable daily intake (%ADI) of the pesticides calculated using ADI and estimated daily intake (EDI) was 0.0001–0.1346, indicating that the detected pesticides were present at safe levels. This study provides basic data for securing the safety of olive oil products by monitoring pesticide residues in commercially available oilve oil products. Collectively, the analysis method used in this study can be used as a method to analyze residual pesticides in edible oils.

본 연구는 오존화 올리브오일이 독성이 적으면서 다양한 종류의 미생물을 치사시킬 수 있으나 경우투여나 복강투여에도 인체에 해가 없는 것으로 알려져 있다. 그리고 국내에서는 아직 동물에 대한 안정성 실험이 없었다. 그래서 본 연구에서는 오존화 올리브오일을 사용하여 동물의 안구를 통한 안정성 실험을 하였다. 구체적인 연구에서는 rabbit에서 오존화오일(고농도)의 동물 눈 안점막 자극을 평가하기 위해 실시하였고, 시험물질 처치부위를 관찰한 결과, 비세척군 및 세척군 모두에서 안점막 자극이 관찰되지 않았다.

본 연구는 부작용 없고 문제성 두피 및 피부개선 등에 효과가 좋지만 온도와 습도에 민감한 오존크림을 일정한 과산화물가와 방전관 내구성 안정적인 생산을 위한시스템을 개발하고자 한다. 더 나 아가 올리브 오일과 오존과 반응시켜 제조하는 기술에 적용하고자 한다. 오존화 올리브 오일의 과산화물 가가 1200 meg/kg 넘을 경우 미생물 살균에는 좋으나 두피 및 피부에 과민반응을 보이기 때문에 위험 을 최소화하여 생산되도록 하는 것이 본 연구 및 실험의 목적이다. 그리고 안정된 생산을 위하여 제조 장치중에 방전관의 내구성도 실험하였다. 그 실험 결과 오존화 올리브오일의 과산화물가가 1300 meg/kg 로 적정하게 측정되었고, 방전관도 안정된 결과를 보였다.

본 연구는 생활주변에서 오존수를 쉽게 활용할 수 있도록 오존수 발생장치의 활용성을 증가시키고 한 동작으로 작동하는 시스템을 개발하고자 한다. 더 나아가 올리브 오일과 오존과 반응시켜 제조하는 기술에 적용하고자 한다. 기존의 경우 대부분이 오존수 시스템이 아닌 오존발생기 위주의 제품이 많다. 오존수기의 경우 펌프로 강제 흡입시키는 일반압력 방식으로 오존가스 누출 위험요소가 내포 되어 있으나, 본 과제의 경우 인젝터를 이용하여 물의 유입여부에 따른 오존의 발생과 흡입을 제한하고 있어 기존 제품의 오존 누출에 의한 위험을 최소화하였다. 인젝터 방식의 단점에도 불구하고 미생물 살균능을 유지하는 것으로 본 연구에서 사용된 인젝터 방식 오존수 제조 장치의 효용성을 알 수 있었다.

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

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 (C18:1) and palmitic acid (C16:0), and minority of linoleic acid (C18:2) and stearic acid (C18:0) were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the ΔK, and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had ΔK 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 ΔK 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 β -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.

This review highlights the current status of Tunisian olive production, challenges facing the sector and opportunities available. Olive, a fruit tree native to Mediterranean countries, is the subject of increased international interest for olive oil production for the global food market. Olive and olive oil production in Tunisia are of great socio-economic importance, with more than 70 millions olive trees including a wide range of cultivars and represents the third important leg in fruit production. Tunisia is the 4th largest producer of olive oil in the world and oil exports represent 40% of the overall value of agronomic exports and 5.5 % of aggregate exports, making it the fifth largest source of foreign currency earnings for the country. However, the actual production of olive oil could be increased by the entire contributors in the sector and by the monitoring by government extension services. Almost 2 out of 3 farmers grow olives in the country. The crop is spread over areas from the northern to the southern regions, where a wide range of edaphon-climatic conditions prevail, from lower semi-arid to arid conditions and receiving annually less than 250 mm of rain-fall (IOOC, 2003). So far, most of the production has been done using traditional techniques and under rainfed conditions. This translates into extremely erratic production levels depending on the year. The major challenges for olive production and for Tunisian producers are to improve fruit and oil quality in order to maintain their competitiveness on the international oil market and to meet consumer demands. The major opportunity available to develop Tunisian olive sector is primarily the improvement of yields, the raising of productivity and oil quality and meet the recent boom in demand for olive oil and table olive around the world.

Our objectives in this experiment were to study the effects of oils that are high in contents of unsaturated fatty acids (olive, flaxseed, and perilla oils) and pyroligneous liquor on plasma lipid concentrations in mice. Male ICR-mouse (n=10 per group) were fed powdered form diets containing oil and pyroligneous liquor for 60 days. The cholesterol level of the PP group (96.71±25.75 ㎎/㎗) was lower than that of the COW group (133.56±21.53 ㎎/㎗). Levels of triglyceride of COP, CFP, and CPP groups were 121.10±50.79 ㎎/㎗, 77.80±38.58 ㎎/㎗, and 92.40±33.04 ㎎/㎗, respectively (p<0.05). The dietary addition of olive oil increased the plasma lsevels of cholesterol and LDL-cholesterol. On the other hand, the dietary addition of flaxseed oil and pyroligneous liquor increased the plasma level of HDL-cholesterol and decreased the plasma levels of LDL-cholesterol and triglyceride compared with those of the control group. Further, the dietary addition of perilla oil decreased plasma triglyceride but increased HDL-cholesterol. The decrease in the cholesterol level was much higher in the CFP group. In conclusion, the dietary addition of long-term pyroligneous liquor effectively decreased the plasma levels of cholesterol and triglyceride and increased the plasma level of HDL-cholesterol. The additional dietary administration of flaxseed and perilla oils increased the effect of pyroligneous liquor.

In the making of yellow layer cake, shortening was replaced with olive oil at levels of 25, 50, 75, and 100%. The hunter values of L and b showed that the crumb colors of the cakes with 50 and 75% olive oil were significantly different from that of the control. Both 50 and 75% olive cakes showed a higher specific gravity of batters, and lower specific volume of cakes, than the control. Cakes with 50 and 75% olive oil were less hard than the control during 3 days’ storage at 22oC. Sensory evaluation showed that their characteristics - cell uniformity, crumb color, taste, softness, and moistness - were not influenced by the replacement of shortening with olive oil. And same as above for overall acceptance.

The optimum concentrations of clove oil as an anesthetic for olive flounder (Paralichthys olivaceus) and the stress response of the fish to clove oil anesthesia were determined over a range of water temperatures, and investigated in a simulated transport experiment using analysis of various water and physiological parameters. While the time for induction of anesthesia decreased significantly as both the concentration of clove oil and water temperature increased, the recovery time increased significantly (P<0.05). The plasma cortisol concentration in fish at each temperature increased significantly up to 12 h following exposure (P<0.05), then decreased to 48 h (P<0.05). The DO dissolved oxygen concentrations, pH values, and the fish respiratory frequencies decreased over 6 h following exposure to clove oil in all experimental groups (P<0.05), whereas the NH4 + and CO2concentrations in all experimental groups increased up to 6 h (P<0.05). The pH values and DO concentrations increased with increasing clove oil concentration (P<0.05) in the 6 h following exposure, and the CO2 and NH4 + concentrations and the respiratory frequencies decreased with increasing clove oil concentration (P<0.05). The results of this experiment suggest that clove oil reduced the metabolic activity of olive flounder, thus reducing NH4 + excretion and O2 consumption. In conclusion, clove oil appears to be a cost-effective and efficient anesthetic that is safe for use and non-toxic to the fish and users. Its use provides the potential for improved transportation of olive flounder.