EP0896612A1 - A product based on olive oil, enriched and supplemented with antioxidants - Google Patents

A product based on olive oil, enriched and supplemented with antioxidants

Info

Publication number
EP0896612A1
EP0896612A1 EP97908481A EP97908481A EP0896612A1 EP 0896612 A1 EP0896612 A1 EP 0896612A1 EP 97908481 A EP97908481 A EP 97908481A EP 97908481 A EP97908481 A EP 97908481A EP 0896612 A1 EP0896612 A1 EP 0896612A1
Authority
EP
European Patent Office
Prior art keywords
oil
olive oil
product
added
vitamin
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP97908481A
Other languages
German (de)
English (en)
French (fr)
Inventor
Alessandro Baldi
Annalisa Romani
Nadia Mulinacci
Franco Francesco Vincieri
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Comiter Trading & Services Srl
Original Assignee
Comiter Trading & Services Srl
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Comiter Trading & Services Srl filed Critical Comiter Trading & Services Srl
Publication of EP0896612A1 publication Critical patent/EP0896612A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/06—Preservation of finished products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0092—Mixtures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a product based on olive oil, virgin olive oil or ex ra-virgin olive ' oil, which is enriched and supplemented with additives including organic and inorganic antioxidants.
  • the organic antioxidants include plan -derived polyphenols which are preferably different from those naturally present in olive oil, and optionally vitamins.
  • Said vitamins include one or more of the following vitamins: A, E and C, it being possible for vitamin C to be in the form of a semi-synthetic product such as ascorbyl 6-palmitate (vitamin C palmitate) .
  • Said inorganic antioxidants include selenium-based derivatives such as selenium oxide or sodium selenite.
  • the invention also relates to a process for the production of olive oil or virgin olive oil or extra- virgin olive oil, which are enriched with complexes as above, this process including the following stages:
  • Fig. 1 is a histogram representing the antioxidant activity of certain phenols of extra-virgin olive oil, compared with that of standard polyphenols and synthetic antioxidants, such as BHT (Perrin 1992) ; and Fig. 2 represents the chemical structure of the main procyanidins present in extract of green tea.
  • virgin and extra-virgin olive oil is the only plant oil which naturally contains appreciable amounts of polyphenol substances for consumption. According to recent studies aimed at the qualitative and quantitative determination of the polyphenol compounds present in virgin and extra-virgin olive oil, the total polyphenol content may vary significantly as a function of many factors such as the type of cultivar, the area of cultivation, how long the olives have been ripening, the storage times and methods, the methods of pressing and squeezing, etc.
  • the polyphenol content ranges between 150 and 200 mg/kg, while for samples harvested in December this value is about 135 mg/kg, and for oils obtained from specific areas and/or selected cultivars, the value of total polyphenols can be up to 600 mg/kg (G. Montedoro, "I componenti minori degli oli vergini di oliva e la loro i portanza qualitativa” , Atti Tavola Rotonda Caratteristiche e Qualita olio Extravergine d 1 oliva ["Minor components of virgin olive oil and their qualitative importance", Round Table Proceedings on Characteristics and Quality of Extra-Virgin Olive Oil] page 41, pub. IVOT 1994) .
  • the main polyphenol compounds present in extra- virgin olive oil, virgin olive oil and olive oil are: tyrosol, hydroxytyrosol and derivatives thereof, while phenolic acids such as caffeic acid and derivatives thereof, flavones such as apigenin, luteolin and glycosides thereof and oleuropein and related hydrolysis products can also be found in smaller amounts. It has been demonstrated in recent years that besides imparting a pleasant taste, these molecules are largely responsible for the stability of extra-virgin olive oil and virgin olive oil, to which they impart great resistance both to autoxidation and to thermal oxidation, thereby also contributing toward increasing the life of the product.
  • Oleuropein is of advantageous biological activity, having recently been shown to have coronarodilatory, hypoglycaemic and anticholesterolaemic actions (Ficarra P., Ficarra L. , De Pasquae A., Monteforte M.T., Calabr ⁇ M.L. "HPLC analysis of oleuropein and some flavonoids in leaf and bud of Olea europaea L.”, II Farmaco, 1991, 46, 803- 815) .
  • the antioxidant effect of oleuropein together with hydroxytyrosol has been studied in vitro also with respect to one of the atherogenetic risk factors such as the oxidation of low density proteins (LDL) .
  • LDL low density proteins
  • Polyphenol compounds Many plants such as: Vitis vinifera , Camellia sinensis , Camomilla ma tri caria , Camomilla recuti ta , plants of the Ci trus genus, Cynara scolymus , Origanum vulgaris, Origanum majorana , Men ta piperi ta, Rosmarinu ⁇ officinalis, Sal via officinalis , Rosa canina , Thymus vulgaris , Giycine soja and Giycine max, are used for the preparation of natural extracts containing polyphenol compounds with high antioxidant power.
  • antioxidant action of this extract was tested recently by the active oxygen method (AOM) by evaluating the level of rancidity of samples of food fats (lard) in comparison with the action of -tocopherol (vitamin E) and butyl hydroxyanisole
  • Vitamins Information relating to the liposoluble vitamins has not been reported in the present description since their biological activity is widely known, in particular for vitamins A and E which may be incorporated into the formulations according to the invention.
  • vitamin C palmitate represents an innovative feature since it allows the dissolution in oil of a water-soluble vitamin known for its antioxidant actions (vitamin C) .
  • Vitamin C palmitate is moreover present in the list of antioxidants used in the food sector (Tecnoalimenti "Tox Data Food” page 24, pub. OEMF, 1991) .
  • the process includes the following stages, with reference to the products which are used in the various formulations according to the invention: - dehydrating the polyphenols for 24 hours in a desiccator; dissolving the dehydrated polyphenol in glycerol; mixing with a mixer with asymmetrical paddles for 6-8 hours under vacuum and at a suitable temperature depending on the formulation chosen; preparing the oily solutions of the vitamins in proportions which are suitable for the final mass to be produced;
  • vitamin C palmitate vitamin C palmitate
  • Glycerol was used as technological coadjuvant to solubilize the less liposoluble compounds.
  • the base formulation was prepared in the following way: the extract of procyanidin from the tea was kept in a desiccator for 24 hours; 40 mg of this extract were dissolved in 0.5-1.0 ml of glycerol and this solution was added to 1 liter of virgin oil, filtered beforehand through a cellulose filter, and maintained under mechanical stirring, at a suitable temperature. 2 ml of oily solution of vitamin E, equal to 300.mg of d, l- ⁇ -tocopheryl acetate, and 1 ml of oily solution of vitamin A, equal to 300,000 I.U., were then added. Lastly, 1.6 mg of selenium dioxide (equivalent to 1.14 mg of selenium) was added and the oil was maintained under mechanical stirring at a suitable temperature until dissolution was complete.
  • Caffeic acid powder (predried) was added to the base formulation in concentrations within the range between 5 and 10 mg/1.
  • the caffeic acid was added to - li ⁇ the glycerol together with the extract of procyanidin from tea and this mixture was subsequently added to the sample of extra-virgin olive oil.
  • Example of the preparation of Formulation No. 3. A commercial dry extract of procyanidin from grapes, which had been predried, was added to the base formulation in concentrations within the range between 5 and 10 mg/1. This extract was added to the glycerol solution of the extract of procyanidin from tea and this mixture was subsequently added to the sample of extra-virgin olive oil.
  • Ascorbyl 6-palmitate (vitamin C palmitate) was added to the base formulation in concentrations within the range between 10 and 60 mg/1. This product was added to the base formulation of extra-virgin olive oil and the sample was maintained under mechanical stirring at a suitable temperature.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Fats And Perfumes (AREA)
EP97908481A 1996-03-05 1997-03-04 A product based on olive oil, enriched and supplemented with antioxidants Withdrawn EP0896612A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
ITFI960041 1996-03-05
IT96FI000041A IT1286564B1 (it) 1996-03-05 1996-03-05 Un prodotto a base di olio extravergine di oliva,olio vergine di oliva od olio di oliva arricchito ed integrato,ed un procedimento per
PCT/IT1997/000046 WO1997032947A1 (en) 1996-03-05 1997-03-04 A product based on olive oil, enriched and supplemented with antioxidants

Publications (1)

Publication Number Publication Date
EP0896612A1 true EP0896612A1 (en) 1999-02-17

Family

ID=11351521

Family Applications (1)

Application Number Title Priority Date Filing Date
EP97908481A Withdrawn EP0896612A1 (en) 1996-03-05 1997-03-04 A product based on olive oil, enriched and supplemented with antioxidants

Country Status (3)

Country Link
EP (1) EP0896612A1 (it)
IT (1) IT1286564B1 (it)
WO (1) WO1997032947A1 (it)

Families Citing this family (38)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1298659B1 (it) * 1997-02-27 2000-01-12 Mario Menconi Procedimento per l'estrazione di una miscela di olii e miscela di olii ottenuti mediante detto procedimento
JPH1192410A (ja) * 1997-09-25 1999-04-06 Naohiko Sato 抗酸化活性物質
DK1042435T3 (da) 1997-12-19 2002-11-04 Unilever Nv Olivenolieholdig fødevaresammensætning
EP0933419B1 (en) * 1998-01-28 2003-01-02 Unilever N.V. Debittering of olive oil
PT933419E (pt) 1998-01-28 2003-04-30 Unilever Nv Desamargar do azeite
IT1298283B1 (it) * 1998-02-19 1999-12-20 B & T S R L Uso dell'estratto delle foglie di olea europea come antiradicalico
GR980100132A (el) * 1998-04-10 1999-12-31 �s@ f6ft�5� @5# 00fs � s * f@ 0t5f95 @9 5
TR200002967T2 (tr) * 1998-04-14 2001-01-22 Unilever N.V. Bitki yağlarının antioksidan ile kuvvetlendirilmesi.
EP1139797A2 (en) 1998-12-22 2001-10-10 Unilever N.V. Food compositions fortified with anti-oxidants
EP1013752A1 (en) * 1998-12-23 2000-06-28 Unilever N.V. Process for preparing food products fortified with oleanolic acid
TR199903215A2 (xx) 1998-12-23 2001-05-21 Unilever N.V. Oleanolik asit ile takviye edilmi� g�da �r�nlerinin haz�rlanmas� i�in i�lem
DE69924522T2 (de) * 1998-12-23 2005-09-08 Unilever N.V. Verstärkung von nahrungsmitteln mit olivenfruchtbestandteilen
US6375992B1 (en) 2000-02-23 2002-04-23 The Procter & Gamble Co. Methods of hydrating mammalian skin comprising oral administration of a defined composition
AUPQ598300A0 (en) * 2000-03-03 2000-03-23 Citrus Sensation Pty Ltd Citrus fruit preservative
EP1136073A1 (en) * 2000-03-22 2001-09-26 N.V. Nutricia Compositions suitable for the treatment of damage caused by ischemia/reperfusion or oxidative stress
ES2169990B1 (es) * 2000-03-27 2003-11-01 Compania Alimentaria Del Sur D Procedimiento para obtencion de aceite virgen extra enriquecido con vitamina e.
ES2169989B1 (es) * 2000-03-27 2003-11-01 Compania Alimentaria Del Sur D Procedimiento para obtencion de aceite virgen extra enriquecido con vitaminas.
EP1221286B1 (en) * 2000-12-22 2005-01-26 Unilever N.V. Method for the preparation of oil having increased polyphenol content
ES2174763B1 (es) * 2001-04-30 2003-10-16 Alcala Farma S L Lab Composicion que contiene aceites vegetales enriquecidos, metodo para su obtencion y uso como suplemento nutricional.
AU2003280517A1 (en) * 2002-06-27 2004-01-19 Salov, S.P.A. Dietary extra-virgin olive oil with omega-3 fatty acids and relevant production technique
ITAN20030008A1 (it) * 2003-01-31 2004-08-01 Francesca Petrini Olio alimentare additivato con vitamine atte
ITFI20050029A1 (it) * 2005-02-21 2006-08-22 Genius S R L Procedimento per arricchire ed integrare con antiossidanti organici oli di oliva e prodotto ottenuto con tale procedimento, ed impianto per attuare detto procedimento
ITFI20050070A1 (it) * 2005-04-13 2006-10-14 Genius S R L Arricchimento ed integrazione di oli vegetali monoseme e poliseme ed oli di cocco, di palma, di argan ed altri, con antiossidanti organici nonche' procedimento per produrli
AU2006338273B2 (en) * 2006-02-10 2011-10-13 Mannatech, Inc. All natural multivitamin and multimineral dietary supplement formulations for enhanced absorption and biological utilization
ITRM20060120A1 (it) * 2006-03-08 2007-09-09 Univ Degli Studi Udine Uso di materia non saponificabile di olio di semi di vinacciolo come additivo antiossidante per biodiesel
ES2288123B1 (es) * 2006-06-05 2008-10-01 Furfural Español, S.A. Composicion alimentaria funcional rica en compuestos fenolicos y uso de dicha composicion.
FR2905827B1 (fr) * 2006-09-19 2012-07-13 Agronomique Inst Nat Rech Additif antioxydant naturel d'origine vegetale destine a la nutrition animale
WO2009007964A2 (en) * 2007-07-09 2009-01-15 Yeda Research And Development Co. Ltd. Pectin methyl esterase-inhibiting polyphenolic flavonoids and use thereof
ES2330603B1 (es) * 2008-05-22 2010-09-22 Oleum Vitae, S.L. Sistema para perfeccionar, aprestar e innovar nutricionalmente los aceites de uso alimentario.
ITMI20081201A1 (it) * 2008-06-30 2010-01-01 Lachifarma Srl Olio contenente idrossitirosolo ed altri biofenoli ad attivita' nutrizionale preventiva benefica
IT1391654B1 (it) * 2008-11-07 2012-01-17 Tarullo Prodotto alimentare a base di olio extra vergine di oliva
EP2488040B1 (en) * 2009-10-15 2015-04-29 DuPont Nutrition Biosciences ApS Anti-oxidant composition
GR1007648B (el) * 2011-02-25 2012-07-13 Αφοι Α. Πιτενη Αβεε, Εκχυλιση της σκονης και των στιγματων του φυτου saffron (crocus sativus l.) με πολικους και μη πολικους διαλυτες και ενσωματωση τους σε ελαιολαδο, με σκοπο την παραγωγη ενος εμπλουτισμενου ελαιολαδου με αυξημενες αντιοξειδωτικες ιδιοτητες
EA026079B1 (ru) * 2011-05-27 2017-02-28 Унилевер Н.В. Противовоспалительная композиция
DE102018006661A1 (de) * 2018-08-23 2020-02-27 Klüber Lubrication München Se & Co. Kg Schmiermittelzusammensetzung
CN111254012B (zh) * 2018-12-03 2023-05-02 南昌大学 一种天然多酚复配剂添加到油脂中作抗氧化剂的方法
CN111876231A (zh) * 2020-08-07 2020-11-03 深圳龙唛粮油有限公司 菜籽油及其制备方法
CN113826709B (zh) * 2020-12-24 2023-11-28 丰益(上海)生物技术研发中心有限公司 油脂添加剂、煎炸油组合物及煎炸食品

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59219384A (ja) * 1983-05-30 1984-12-10 Mitsui Norin Kk 天然抗酸化剤の製造方法
JPH0693996B2 (ja) * 1984-12-03 1994-11-24 武田薬品工業株式会社 乳化組成物
US5059437A (en) * 1990-05-16 1991-10-22 Kalamazoo Holdings, Inc. Color-stabilized paprika pigment compositions and foods colored therewith having increased resistance to oxidative color fading
ATE123209T1 (de) * 1991-03-30 1995-06-15 Nestle Sa Verfahren zur herstellung eines flüssigen antioxydationsextraktes aus gewürzen.
FR2675692A1 (fr) * 1991-04-24 1992-10-30 Oreal Systeme anti-oxydant contenant du pyrrolidone carboxylate de lysine et/ou du pyrrolidone carboxylate d'arginine soit seul soit associe a un derive phenolique et son utilisation en cosmetique.
WO1994022321A1 (en) * 1993-04-01 1994-10-13 Kalamazoo Holdings, Inc. Lipid-soluble green tea catechin antioxidant solutions
WO1994022322A1 (en) * 1993-04-01 1994-10-13 Kalamazoo Holdings, Inc. Solid microcrystalline green tea catechin antioxidants for lipids
GB2280449B (en) * 1993-07-02 1996-10-02 Charleville Res A method for preparing an edible water-in-oil emulsion
US5444054A (en) * 1994-04-01 1995-08-22 Abbott Labatories Method of treating ulcerative colitis

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9732947A1 *

Also Published As

Publication number Publication date
ITFI960041A0 (it) 1996-03-05
ITFI960041A1 (it) 1997-09-05
IT1286564B1 (it) 1998-07-15
WO1997032947A1 (en) 1997-09-12

Similar Documents

Publication Publication Date Title
WO1997032947A1 (en) A product based on olive oil, enriched and supplemented with antioxidants
Durante et al. Seeds of pomegranate, tomato and grapes: An underestimated source of natural bioactive molecules and antioxidants from agri-food by-products
Ismail et al. Antioxidant activity of selected commercial seaweeds
Mutahar S et al. Antioxidant activity of pomegranate (Punica granatum L.) fruit peels
Roby et al. Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts
EP2337834B1 (en) Antioxidant composition for marine oils comprising tocopherol, rosemary extract, ascorbic acid and green tea extract
US20080145502A1 (en) Method for the Enrichment and Supplementation of Olive Oils with Organic Antioxidants, Product Obtained Thereby and System for Implementing Said Method
Bozan et al. Antioxidant and free radical scavenging activities of Rhus coriaria and Cinnamomum cassia extracts
CN114424789A (zh) 基于纳米反胶束体系的抗氧化食用油及其制备方法
Samah et al. Phenolic compounds and antioxidant activity of white, red, black grape skin and white grape seeds
Cuong et al. Evaluation of Cudrania tricuspidata leaves on antioxidant activities and physicochemical properties of pork patties
EP2285242B1 (en) Plant extract and pufa combinations
JPH1175770A (ja) 過酸化脂質生成抑制剤、その製造法および利用
Mahmod et al. Qualitative and Quantitative evaluation of the extracted flavonoids in Iraqi-Sumac (Rhus coriaria L.)
Yang et al. Microencapsulated polyphenol extracts from Georgia‐grown pomegranate peels delay lipid oxidation in salad dressing during accelerated and ambient storage conditions
CA2246800A1 (en) A product based on olive oil, enriched and supplemented with antioxidants
Naziruddin et al. Development of encapsulated sage extract powder: Inter-comparison with commercially available powder for physical properties and metabolites composition
Kim Antioxidant effects of Salicornia bigelovii seed extracts
Shahidi et al. 8 Almond and Almond Products: Nutraceutical Components
Pérez‐Mateos et al. Quercetin properties as a functional ingredient in omega‐3 enriched fish gels fed to rats
Przybylska et al. The Health-Promoting Quality Attributes, Polyphenols, Iridoids and Antioxidant Activity during the Development and Ripening of Cornelian Cherry (Cornus mas L.)
WO2006109340A1 (en) Enrichment and integration of single-seed and multi- seed vegetable oils, and palm coconut, argan and other oils, with organic antioxidants and process for the production thereof
JP2010013383A (ja) ピタンガまたはテリハバンジロウなどの抽出物からなる抗酸化剤
SU1751181A1 (ru) Детское туалетное мыло
Elaigwu et al. Research Article Effects of Ethanolic Leaf Extracts of Neem (Azadirachta indica) on Oxidative Stability of Palm Oil

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19980925

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE

17Q First examination report despatched

Effective date: 20010417

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20011030