Thus, hydrogen peroxide activity, acidity and hyperosmolarity of honey were ruled out for its inhibitory effect on these cancer cell lines.
Legal parameters (peroxides, free acidity and sensory panel), oil yield, total phenolic content, oxidative stability and phenolic profile were monitored during 12 months of storage of the virgin olive oil (VOO) kept in closed bottles in the dark.
ICB data included chemical analyses namely free acidity, peroxide index, spectrophotometric UV evaluation, fatty acid ethyl esters and stigmadiens content and organoleptic evaluations carried out by nine official International Olive Council labs according to EEC Regulation 2568/91.
Chemical analyses included the determination of free acidity, peroxide index, UV spectrophotometric evaluation (K 232, K 270, Δ K), fatty acid ethyl esters (FAEE) and stigmadiens content.
In these experimental conditions, the main parameters legally established (acidity, peroxide value, and specific extinction coefficients (K232 and K270)) to evaluate VOO quality were not affected by the US and MW treatments.
The enzyme concentration had a highly significant effect (p < 0.01) on the yield, colour, turbidity and total polyphenol level of oil, but there were not significant effects (p < 0.05) on acidity, peroxide value and iodine value.
In the present study, the effects of olive variety (Kroneiki, Iranian Native Oleaginous and Mission), enzyme type (Pectinex Ultra SP-L and Pectinase 1.6021) and concentration (zero, low and high concentration) on the yield, total polyphenols, turbidity, colour, acidity, peroxide value and iodine value of three enzyme-treated virgin olive oil were investigated.
The independent variables considered were seed moisture content, restriction die, screw press speed and barrel temperature, while the response variables measured were oil yield, fines content in oil and oil quality (acidity, peroxide index, K232, K270, values, antioxidant activity and total tocopherol content).
Chemical characterizations (namely, PV, peroxide value; AV, acidity value; IV, iodine value) of OSO samples have been performed.
All honey samples were evaluated for both total (acidity, osmolarity, hydrogen peroxide and non-peroxide activity) and plant derived non-peroxide antibacterial activity by agar well diffusion assay at 50%and25%5% dilution in sterile distilled water and 25% in catalase solution.
Oxidative stability was evaluated (induction period), acidity index, peroxide index and specific weight.
