What Is Olea Europaea?

Oleaeuropaea L. is an oil crop of the genus Oleaceae. It is a well-known subtropical fruit tree and important economic forest. Its origin is concentrated in countries along the Mediterranean coast, such as Spain, Italy, Greece, Tunisia, Turkey, Syria, Countries such as Morocco. In China, olive oil is mainly distributed in Gansu, Guangdong, Guangxi, Yunnan, Sichuan and other provinces. Olive oil is rich in nutrition and functional active ingredients. It has the functions of preventing cardiovascular and cerebrovascular diseases and anti-tumor. It is known as the "Queen of Vegetable Oil". The olive tree is a treasure all over the body, and the oil content of the fruit is about 25%. ^[1] Olive oil is one of the characteristics of the Mediterranean diet pattern ^[2] . Olive oil has a wide range of uses in the pharmaceutical, daily use, chemical, electronic food, textile and other industries; the pomace produced after processing olive oil fruit also has a variety of uses. The purified and refined olive pomace oil can be widely used in cosmetics and fruit. The residue also contains active ingredients such as triterpenoids and flavonoids, which have broad application prospects in the pharmaceutical, health care and cosmetics industries; olive leaves are rich in oleuropein, hydroxytyrosol, maslinic acid, flavones and other polyphenol antioxidants. It has important physiological health functions such as anti-tumor, delaying aging, and enhancing cardiovascular function. It also has a good antibacterial effect and is a natural food preservative. ^[1]

Evergreen small tree, up to 10 meters high; bark gray. Branches gray or taupe, subround

Some varieties of olive trees have strong cold resistance. For example, short-term low temperature of -8 ~ -10 will not cause damage to the tree, but it cannot last. Once frozen

It may be native to Asia Minor and later widely planted in the Mediterranean. Now it is cultivated in subtropical regions around the world. South China's Yangtze River Basin is also cultivated. ^[3]

Analysis and processing of olive oil

Olive oil is a natural oil obtained from fresh olive oil fruits by appropriate methods. The processing technology of olive oil mainly includes traditional technology, two-phase separation technology and three-phase separation technology. The three-phase separation process is the most commonly used method, and it is also widely used in the production process of olive oil in China. It puts the grated olives directly into the three-phase separator to achieve the separation of different parts. Plant water products are contaminated. At present, the more advanced technology is the hammer blade crushing and screw extrusion mechanized production line with high degree of automation and good closed production conditions, which can save water and facilitate green production and protect the environment. ^[1]

Olive oil is an oily liquid at normal temperature, turbidity occurs at 5-10 ° C, and it solidifies into white granular crystals below 0 ° C. Olive oil is mainly composed of a saponified portion and an unsaponifiable portion. The saponified part includes free fatty acids and triglycerides, mainly triglycerides, accounting for about 98.5%; unsaponifiables account for about 1.5%, including free alcohols, triterpenes, pigments (chlorophyll and carotenoids), tocopherols, Polyphenols, sterols, squalene and volatile components. Squalene is the most prominent functional oil and fat component in olive oil. It is a natural antioxidant. The content of squalene per gram of olive oil is about 1.36 ~ 7.08mg. Its content will vary with the processing technology, growth environment, and maturity. Degrees vary. Fatty acids are mainly unsaturated acids, of which oleic acid accounts for 55% to 83%, linoleic acid accounts for 3.5% to 21%, palmitoleic acid accounts for 0.3%. To 3.5%, and linolenic acid accounts for about 1.5%. Among saturated fatty acids, palm Acid is 7.5% ~ 20%, stearic acid is 0.5% ~ 5.0%, so the salient feature of olive oil is high oleic acid content, generally around 75%. Sterols include cholesterol, brassicasterol, campesterol, stigmasterol, -sitosterol, grape alcohol, etc. The composition of volatile oils and fats is 10% glycerol and 80% to 90% fatty acids. ^[1]

Olive oil is a good combination of medicine and food, as well as a cosmetic oil. In 400 BC, the famous Greek doctor Pokradi used olive oil to treat gastric ulcers, pain, and muscle disorders. Research by the Klinco Nutrition Research Unit at Cornell University School of Medicine in the United States has shown that the oleic acid contained in olive oil can lower blood pressure, balance blood lipids, and blood sugar. Nutritionists believe that it contains 1% of calcium, iron, phosphorus and other minerals, as well as vitamins A, B, D, K, E and other vitamins, minerals and trace elements beneficial to the human body, which can reduce human Low-density lipoprotein (LDL) of cholesterol in the body promotes high-density protein (HDL), reduces the incidence of cardiovascular disease, and has a significant effect on gastric ulcers, gallstones, and constipation. In addition, olive oil is rich in -sitosterol, carotenoids, squalene and other biologically active substances, especially squalene can inhibit cancer. In addition to the health effects of edible, olive oil is the earliest raw oil used to make various ointments. It can be directly applied to burns and burns to accelerate healing. It is also an ideal sunscreen. ^[1]

Olive oil has a wide range of applications in the pharmaceutical and daily chemical industries. ^[1] In terms of medicine:

1) Improve the function of the digestive system. Olive oil is a very good health oil. It contains relatively high oleic acid (monounsaturated fatty acids) and a certain proportion of polyunsaturated fatty acids, which can stimulate the activity of pancreatic enzymes, degrade the oil and be absorbed by the intestinal mucosa. Long-term consumption of olive oil can help reduce gastric acid, prevent gastritis, improve the functions of the intestine, stomach, spleen, liver and bile ducts, stimulate bile secretion, prevent gallstones, and reduce the occurrence of cholecystitis.

2) Reduce cardiovascular disease. Olive oil contains more than 80% unsaturated fatty acids, and cholesterol is only about one in 100,000. The oleic acid content in olive oil is as high as 70%, which can reduce low-density lipoprotein cholesterol, while maintaining high-density lipoprotein cholesterol, which is easily absorbed by the body and is not easy to deposit on the cardiovascular wall of the body, so it can effectively prevent the occurrence of cardiovascular diseases.

3) Prevent cancer. Olive oil can reduce the intestinal deoxycyclo acid content, and can regulate the diamine oxidase related to intestinal cell division, thereby affecting its metabolism and preventing colon cancer. In daily chemical applications, it is mainly used as foundation oil, makeup remover, skin care massage oil, etc. ^[1]

Utilization of olive pomace

Residues of olive oil 5% to 8% of olive oil, 40% to 50% of water, the rest is mainly wood

Olive oil

Vegetarian and cellulose, fruit pomace contains kernels. In addition to olive pomace oil, which can be used in soap making and daily cosmetics industries, it is also rich in olive polyphenols, maslinic acid, and oleanolic acid, and other bioactive substances. Tumor, scavenging free radicals and other pharmacological and physiological activities. Femando et al. Found that maslinic acid can significantly inhibit Bcl-2 expression and increase Bax protein, significantly inhibit cell proliferation and cause cancer cell apoptosis. Xu et al. reported that maslinic acid has the function of inhibiting HIV protease activity. At a mass concentration of 17.9 mg / L, its inhibitory rate on HIV protease is 100%, which is stronger than 85% of ursolic acid. Kong Weibao and others used microwave-assisted technology to study the extraction process of polyphenols from olive fruit pomace. Under optimized conditions, the content of polyphenols in olive pomace could reach 1.02%. Wang Zhu et al. Used olive pomace as the raw material, 90% ethanol as the extractant, the material-liquid ratio was 1:10 (g: mL), refluxed for 3h, and extracted once. Under this condition, the extract yield was 23.38%. The extraction rates of maslinic acid and oleanolic acid were 91.27% and 94.73%, respectively. Pomace can also be used as an organic fertilizer for woodland cover or animal feed. The fruit core can be used for making charcoal for barbecue, or further activated for the preparation of activated carbon, used for food, drug decolorization, and sewage treatment. ^[1]

Analysis and processing of olive leaves

For a long time, people have been extracting effective active ingredients from olive oil and pomace. However, biologists have found that olive leaves contain more antioxidant active ingredients than olive oil (100 times higher), especially oleuropein. The contents of hydroxytyrosol and flavonoids in leaves were significantly higher than those in fruits and bark. According to domestic and foreign literature reports, the antioxidant biologically active components isolated from olive leaf mainly include: oleoresin and other cleavage ether terpenes, hydroxytyrosol, flavonoids, lignans, caffeophenidin, etc. Antioxidant active ingredients, especially high-purity oleuropein, hydroxytyrosol, flavonoids and other biologically active substances remove free peroxide anions, improve coronary blood flow in the heart, and inhibit collagen-induced platelet aggregation and other pharmacological and pharmacological effects, It is widely used clinically as raw materials for pharmaceuticals, health functional foods and cosmetics. Studies have found that hydroxytyrosol has higher oxidation resistance and ability to eliminate free radicals than some other synthetic or natural antioxidants. The antioxidant capacity of hydroxytyrosol is hydroxytyrosol> oleuropein> caffeic acid> Ve> Vc> casein. Alcohol> BHT. Because hydroxytyrosol contains 2 phenolic hydroxyl groups, it can penetrate cell membranes more easily, improve coronary blood flow in the heart, inhibit collagen-induced platelet aggregation, and more effectively prevent oxidative damage to retinal pigment epithelial cells caused by acrolein, a toxic component of cigarettes. And mitochondrial dysfunction. ^[1]

Tsimogiannis and others at the National Technical University of Athens, Greece, studied the technology of refining effective active substances in olive leaves, refined the olive leaf extract by resin separation, and studied the antioxidant biological activity of the olive leaf extract to develop a formulation; ChrisovalandisGrizis, University of Athens, Greece HPLC-UV was used to quantitatively analyze oleuropein and hydroxytyrosol in olive fruits and leaves. The Greek pharmaceutical company (Puritan'Pride) established a workshop for oleuropein extracts to produce and manage olive leaf extracts and Its preparation is further processed to refine high-purity (more than 95%) L- and d-oleuropein series products. The University of Athens in Greece undertook the EU project MINOSProject to study the enrichment, purification, and separation of oleuropein and hydroxytyrosol polyphenols in olive oil processing wastewater, and to prepare 60% oleuropein and hydroxybutyric acid. alcohol. Verhe et al. Reported a chemical synthesis method of hydroxytyrosol, which was purified by preparative TLC, and was limited to a small amount of preparation in the laboratory. It has not yet been industrialized. ^[1]