Virgin Olive Oil Enriched with Lutein-Zeaxanthin from Spinacia oleracea.

The aim of this work consists of developing a technological process for elaborating a virgin olive oil enriched in lutein-zeaxanthin extracted from spinach, studying different parameters like temperature, time of extraction and different ratios (spinach-oil). It was observed that the amount of carotenoids extracted increased up to a maximum after 24 hours and decreased as the maceration time progressed up to 60 hours, resulting of biological degradation. It was also observed that as more spinach we added, as more lutein-zeaxanthin in the enriched virgin olive oil was obtained. The best results were obtained after 24 hours by using a 75:25 ratio at 30°C. Values of oxidative stability decreased drastically, as well as other parameters such as acidity; peroxides index and Ks were modified when the enriched virgin olive oil was subjected to 45°C for 24 hours of maceration. Thus, the present procedure constitutes a way to achieve an increase in the daily intake of beneficial compounds.

Phenolic compounds and antioxidant capacity of virgin olive oil.

The characterisation of virgin olive oil from Arbequina, Carrasqueña, Corniche, Manzanilla Cacereña, Morisca, Picual, and Verdial de Badajoz varieties according to the individual phenolic compounds at different ripening stage was carried out. In all olive oil varieties studied, secoiridoid derivatives were most abundant, followed by phenolic alcohols, flavonoids and phenolic acids. The secoiridoid derivatives of hydroxytyrosol were the most important complex phenols for Picual and Carrasqueña, whereas the tyrosol derivatives were the major ones found in Manzanilla Cacereña, and Verdial de Badajoz. For secoiridoid derivatives of hydroxytyrosol and tyrosol, Arbequina was the oil variety showing the lowest concentration. Tyrosol, hydroxytyrosol, vanillic acid, p-cumaric acid, luteolin, and apigenin levels were greater in early harvested samples in almost all oils analysed. Antioxidant activity measurements (antiradical, lipid peroxide inhibition, H2O2 and NO scavenging) were also accomplished for the seven varieties in the first ripening stage.

Characterization of different compost extracts using Fourier-transform infrared spectroscopy (FTIR) and thermal analysis.

Compost extract or "compost tea" is a liquid extract of compost obtained by mixing compost and water for a defined period of time. Compost tea contains nutrients and a range of different organisms and is applied to the soil or directly to plants with the principal aim of suppressing certain plant diseases. In addition, the application of compost tea supplies nutrients and organic matter to the soil. Thermal analysis and Fourier transform infrared spectroscopy (FTIR) are two widely applied analytical techniques for establishing the stability of compost, and although numerous studies have evaluated the capacity of compost tea to suppress plant diseases, there are no studies employing these techniques to characterize compost-tea. For the present study, 12 compost extracts were produced under varying conditions in a purpose-built reactor. Two different composts, an stable compost produced from manure and an unstable compost produced from municipal solid waste, respectively, two aeration systems (aerated and non-aerated extracts) and three temperatures (10, 20 and 30 degrees C) were used in these experiments. The extracts were freeze-dried and subsequently analysed, together with the two composts, by means of FTIR and thermal analysis. Extracts produced from high stability compost, independently of the conditions of aeration and temperature, showed very similar results. In contrast, differences among extracts produced from the unstable compost were more noticeable. However, the different conditions of aeration and temperature during the production of the extracts only explained partially these differences, since the transformations undergone by compost over the 3 months that the experiments lasted were also reflected in the composition of the extracts. In spite of everything, extraction process favoured the degradation of easily oxidizable organic matter, which was more abundant in unstable compost. This degradation was more intense for non-aerated processes, probably due to the longer duration of these (10 days) with respect to aerated extractions (2 days). The effect of temperature was not clear in these experiments, although high temperatures could increase micro organism activity and consequently favour the degradation of easily oxidizable organic matter.