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). Biosurfactant Production from olive oil by Pseudomonas fluorescens. Comm. Cur. Res. Edu. Top. Trends Appl. Microbiol. 340-347. 19. Franzetti, A., Caredda, P., Colla, P.L., Pintus, M., Tamburini, E., Papacchini, M. & Bestetti, G. (2009). Cultural factors affecting biosurfactant production by Gordonia sp. BS29, Int. Biodeter. Biodeg., 63, 943-947. 20. Van Hamme, J.D., Singh, A. & Ward, O.P. (2006). Physiological aspects. Part 1 in a series of papers devoted to surfactants in microbiology and biotechnology, Biotechnol., Adv., 24, 604-620. doi:10.1016/j. biotechadv.2006

References BECERRA-HERRERA, M. – SÁNCHEZ-ASTUDILLO, M. – BELTRÁN, R. – SAYAGO, A. 2014. Determination of phenolic compounds in olive oil: New method based on liquid–liquid micro extraction and ultra- high performance liquid chromatography-triple–quadrupole mass spectrometry. In Journal of Food Science and Technology, vol. 57, no. 1, pp. 49–57. CANABATE-DIAZ, B. – SEGURA CARRETERO, A. – FERNANDEZ-GUTIERREZ, A. – BELMONTE VEGA, A. – GARRIDO FRENICH, A. – MARTINEZ VIDAL, J. L. – DURAN MARTOS, J. 2007. Separation and determination of sterols in olive oil by HPLC

ABBREVIATIONS FA - fatty acid IDL - intermediate-density lipoprotein HDL - high-density lipoproteines MUFA - monounsaturated fatty acid OA - oleic acid PUFA - polyunsaturated fatty acid SFA - saturated fatty acid VLDL - very-low-density lipoprotein REFERENCES 1. Perez-Martinez P, Garcia-Rios A, Delgado-Lista J, Perez-Jimenez F, Lopez-Miranda J: Mediterranean diet rich in olive oil and obesity, metabolic syndrome and diabetes mellitus. Curr Pharm Des 2011; 17(8):769-77. 2. Psaltopoulou T, Naska A, Orfanos P, Trichopoulos D, Mountokalakis T, Trichopoulou A: Olive

References Al-Daraji H.J., Al-Mashadani H.A., Al-Hayani W.K. (2010). Effect of feeding diets containing sesame oil or seeds on productive and reproductive performance of laying quail. Al-Anbar J. Vet. Sci., 3: 56–67. Aydin R., Cook M.E. (2004). The effect of dietary conjugated linoleic acid on egg yolk fatty acids and hatchability in Japanese quail. Poultry Sci., 83: 2016–2022. Aydin R., Pariza M.W., Cook M. (2001). Olive oil prevents the adverse effects of dietary conjugated linoleic acid on chick hatchability and egg quality. J. Nutr., 131: 800–806. Benjamin S

Fenofibrate lipospheres were prepared by the melt dispersion technique. Critical parameters influencing particle size and entrapment efficiency were optimized by applying the L9 Taguchi experimental design. Entrapment efficiency of up to 87 % was obtained for the optimized formulation on increasing olive oil up to 30 % in the lipid carrier. Particle size analysis by microscopy and SEM revealed narrow particle size distribution and formation of discrete lipospheres of superior morphology. In vitro dissolution data best fitted the Higuchi model, indicating diffusion controlled release from porous lipid matrices. Prolonged release was obtained from stearic acid-olive oil lipospheres compared to cetyl alcohol-olive oil lipospheres due to the relatively hydrophobic matrix formed by stearic acid. Lipid lowering studies in Triton induced hyperlipidemia rat model demonstrated higher lipid lowering ability for fenofibrate lipospheres compared to the commercial product and plain drug.

cancer and matrix metal-loproteinases inhibitors of polyphenols from Selaginella tamariscina with suppression activity of migration, Bioorg. Med. Chem. Lett. 28 (2018) 2413–2417; https://doi.org/10.1016/j.bmcl.2018.06.024 23. R. Fabiani, Anti-cancer properties of olive oil secoiridoid phenols: a systematic review of in vivo studies, Food Funct. 7 (2016) 4145–4159; https://doi.org/10.1039/C6FO00958A 24. L. Parkinson and S. Cicerale, The health benefiting mechanisms of virgin olive oil phenolic compounds, Molecules 21 (2016) 1734; https://doi.org/10

Abstract

Presented paper is focused on comparison of certain physical properties of selected vegetable oils. Physical properties, such as density, dynamic, kinematic viscosity and fluidity, were experimentally determined. All experiments were conducted on two samples of vegetable oils: sunflower and extra virgin olive oils with approximate temperature range of 5–32 °C. Density of oils was determined by oscillation method utilizing digital densimeter Anton Paar DMA 4500M at different temperatures. Dynamic viscosity was measured by means of rotational viscometer Anton Paar DV-3P. The rest of rheological parameters were determined on the basis of their definitions. Obtained results are depicted as graphical dependencies of rheological parameters and density on temperature. These dependencies of vegetable oils on dynamic and kinematic viscosity showed decreasing exponential shape, which is in compliance with Arrhenius equation; temperature dependencies on fluidity showed an increasing exponential shape for both samples. Density dependencies of samples on temperature were characteristic with decreasing linear function within measured temperature range. Similar results were achieved by other researchers. On the basis of measured values, it is evident that dynamic viscosity of extra virgin olive oil shows higher values than sunflower oil viscosity, which is a result of different composition of oils.

REFERENCES 1. O. Lee and B. Lee, Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract, Bioresour. Technol. 101 (2010) 3751–3754; https://doi.org/10.1016/j.biortech.2009.12.052 2. N. Zorić, I. Horvat, N. Kopjar, A. Vučemilović, D. Kremer, S. Tomić and I. Kosalec, Hydroxytyrosol expresses antifungal activity in vitro , Curr. Drug Targets 14 (2013) 992–998. 3. S. Cicerale, L. J. Lucas and R. S. J. Keast, Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil, Curr

territoires méditerranéens: une analyse comparative entre les appelations oléicoles en France et Andalousie. Sud-Ouest Européen, Revue géographique des Pyrénées et du Sud-Ouest 36: 123-133. Beaufoy G. 2001. The environmental impact of olive oil production in the European Union: Practical options for improving the environmental impact. http://ec.europa.eu/environment/agriculture/pdf/oliveoil.pdf. Belletti G., Canada J.S., Marescotti A., Vakoufaris H., 2015. Linking protection of geographical indications to the environment: Evidence from the European Union olive-oil sector

REFERENCES Abaza L., Taamalli W., Ben Temime S., Daoud D., Gutierrez F., Zarrouk M. (2005): Natural antioxidant composition as correlated to stability of some Tunisian virgin olive oils. Rivista Italiana Sostanze Grasse , 82: 12-18. Barranco D., Cimato A., Fiorino P., Rallo L., Touzani A., Castaneda C., Serafini F., Trijillo I. (2000): World catalogue of olive varieties. Ed: International Olive Oil Council, Madrid, Spain. Bartolini G., Prevost G., Messeri C., Carignani G. (1999): Olive cultivar names and synonyms and collections detected in a literature review