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Background: While dietary fat has been established as a risk factor for colorectal cancer (CRC), associations between fatty acids (FAs) and CRC have been inconsistent. Using Mendelian randomisation (MR), we sought to evaluate associations between polyunsaturated (PUFA), monounsaturated (MUFA) and saturated FAs (SFAs) and CRC risk. Methods: We analysed genotype data on 9254 CRC cases and 18,386 controls of European ancestry. Externally weighted polygenic risk scores were generated and used to evaluate associations with CRC per one standard deviation increase in genetically defined plasma FA levels. Results: Risk reduction was observed for oleic and palmitoleic MUFAs (OROA = 0.77, 95% CI: 0.65-0.92, P = 3.9 x 10(-3); ORPOA = 0.36, 95% CI: 0.15-0.84, P = 0.018). PUFAs linoleic and arachidonic acid had negative and positive associations with CRC respectively (ORLA = 0.95, 95% CI: 0.93-0.98, P = 3.7 x 10(-4); ORAA = 1.05, 95% CI: 1.02-1.07, P Z 1.7 x 10(-4)). The SFA stearic acid was associated with increased CRC risk (ORSA Z 1.17, 95% CI: 1.01-1.35, P = 0.041). Conclusion: Results from our analysis are broadly consistent with a pro-inflammatory FA profile having a detrimental effect in terms of CRC risk. (C) 2017 The Authors. Published by Elsevier Ltd.

Fatty acids profile in cooking oils has repercussions on human health. Objective: To determine fatty acids profile in cooking oils used at home, before frying. Materials and methods: 14 different commercial oil brands (from olive, canola, sunflower oil, and mixtures) were selected according to sells reported by a hypermarket in Medellín-Colombia. Fatty acids profile was determined by gas chromatography and differences between oils were analyses. Results: Compared with other brands, mixture oils had the highest percentage of saturated fatty acid (16,9±1,5%) (p=0,02); olive and canola oils the highest percentage of monounsaturated, 78,1±0,4% and 62,4±0,7% respectively(p=0,01); mixtureandsunflower oils hadthe highest percentage of polyunsaturated, 54,7±2, 4% and 52,4±5,2 respectively (p=0,02). Palmitic (saturated), oleic (monounsaturated), and linoleic acids (polyunsaturated) were the predominant fatty acids found in all oils. Canola oil had the highest content of α-linolenic acid (8,1±1,5%) (p=0,04), the biggest relation between unsaturated and saturated fatty acids (12,0±0,1%) (p=0,02), and the lowest relation between linoleic and linolenic acid (2,4±0,4%) (p=0,02). Range of trans fatty acid content was 0,9±0,9 to 1,8±1,3% without differences between brands (p=0,17). Conclusions: Canola oils had the best fatty acid profile based on: α-linolenic content, unsaturated/saturated ratio and linoleic/ linolenic acid ratio. RESUMEN: Antecedentes: el perfil de ácidos grasos en los aceites de cocina tiene repercusiones en la salud humana. Objetivo: determinar el perfil de ácidos grasos de algunos aceites de empleo casero, previo uso. Materiales y métodos: se seleccionaron14 marcas comerciales de aceites (oliva, canola, girasol y mezclas de aceites) según las ventas reportadas en un hipermercado de MedellínColombia. El perfil de ácidos grasos se determinó por cromatografía de gases y se analizaron las diferencias entre los tipos de aceites. Resultados: comparando los tipos de aceites presentó mayor porcentaje de ácidos grasos saturados la mezcla de aceites (16,9±1,5%) (p=0,02), de monoinsaturados, oliva (78,1±0,4%) y canola (62,4±0,7%) (p=0,01) y de poliinsaturados, mezclas (54,7±2,4%) y girasol (52,4±5,2) (p=0,02). En todos los aceites los ácidos grasos predominantes fueron: de saturados el palmítico, de monoinsaturados el oleico y de poliinsaturados el linoleico. El aceite de canola mostró mayor aporte de α-linolénico (8,1±1,5%) (p=0,04), mayor relación insaturados/saturados (12,0±0,1%) (p=0,02) y menor linoleico/linolénico (2,4±0,4%) (p=0,02). El aporte de trans varió entre 0,9±0,9 y 1,8±1,3% sin diferencias significativas (p=0,17). Conclusiones: el aceite con mejor perfil de ácidos grasos, por el mayor aporte de α-linolénico, mayor relación insaturados/saturados y menor linoleico/linolénico fue el de canola.

Com a busca pela praticidade e rapidez na obtenção dos resultados, torna-se cada vez mais importante a implementação de métodos que possam ponderar se os resultados quantitativos são realmente necessários. Os métodos qualitativos são utilizados como uma triagem que antecedem a quantificação e que permite uma redução tanto de tempo como de custos. Estes métodos têm cada vez mais ganhado importância e o uso instrumental proporcionou novas perspectivas e garantia de uma maior confiabilidade e aplicabilidade. O desenvolvimento de metodologias qualitativas aliando métodos instrumentais e quimiometria podem ser apropriados para autenticação de amostras. Desta forma, associado à espectroscopia na região do ultravioleta e visível (UV-Vis) o método quimiométrico de reconhecimento de padrões supervisionado de mínimos quadrados parciais com análise discriminante (PLS-DA), mostrou ser uma ferramenta capaz de autenticar amostras de óleo de soja transgênica e não transgênica, bem como, a autenticação de azeite de oliva extra virgem de acordo com os percentuais de acidez. Além disso, o método proposto permite uma análise rápida e não destrutiva da amostra. Nos estudos, a autenticação de óleos de sojas transgênicos e não transgênicos pode ser atribuída ao deslocamento batocrômico, provavelmente devido às diferenças no grupo cromóforo presente nas amostras transgênicas e não transgênicas, enquanto que nos azeites extra virgem de diferentes percentuais de acidez a autenticação pode ser atribuída a ocorrência de efeitos hipercrômico e hipocrômico. A espectroscopia na região do UV-Vis permitiu a autenticação geográfica de azeites de oliva da região do Mediterrâneo através do método quimiométrico de análise de componentes independentes (ICA). Por ser um método baseado na independência estatística, diferenças entre as amostras provenientes de diferentes países banhados pelo mar Mediterrâneo puderam ser discriminadas, bem como amostras provenientes de um mesmo país. The search for practical and quickly results increase the importance of methodologies that can ponder if the quantitative results are really needed. The qualitative methods are used as a prior screening to quantification and allows a reduction of time and costs. These methods have increasingly its importance and the instrumental employ provided new perspectives and ensuring greater reliability and applicability. The development of qualitative methods combining instrumental and chemometric can be appropriate for authentication samples. Thus, coupled with spectroscopy in the ultraviolet and visible region (UV-Vis) the supervised pattern recognition method of partial least squares with discriminant analysis (PLS-DA), showed be a tool to authenticate transgenic and non-transgenic soybean oil samples, as well, extra virgin olive oil according to the acidity percentage. Furthermore, the proposed method promote a rapid and non-destructive analysis of the samples. Authentication studies of transgenic and non transgenic soybeans oils can be attributed to the bathochromic shift, due to differences in the chromophore group present in the transgenic and non transgenic samples, while in the extra virgin olive oils with different acidity percentages the authentication can be attributed to the occurrence of hyperchromic and hypochromic effects. UV-Vis spectroscopy allowed the geographic authentication of extra virgin olive oils from the Mediterranean region through the chemometric method of independent component analysis (ICA). Due the ICA be a method based on statistical independence, differences between samples from different countries around the Mediterranean Sea were authenticated, as well the samples from the same country.

El cultivo del olivar en Andalucía supone en la actualidad el 83% de la producción española total de aceite de oliva. Buena parte de esta importancia económica está ligada al sistema de subvenciones que percibe de la Política Agraria Comunitaria (PAC). Este trabajo combina técnicas cualitativas y cuantitativas para estudiar los problemas ambientales que provoca el cultivo del olivar en Andalucía. Entre los resultados obtenidos se destaca que el 11,2% de la superficie de olivar pertenece a la categoría de erosión muy alta, el regadío de este cultivo no dispone de recursos hídricos suficientes, y el olivar más productivo (regadío) ocasiona prácticamente la mitad de la carga contaminante que genera el conjunto del olivar con la utilización de nutrientes químicos. Por último, se señala la importante reducción de la diversidad de variedades, y que la variedad picual representa casi el 60% de la superficie total de olivar. The cultivation of olive groves in Andalusia currently accounts for 83% of Spanish olive oil production. Much of this economic importance is linked to the subsidies that this industry receives from the Communal Agricultural Policy (PAC). This study combines qualitative and quantitative techniques to assess the environmental problems caused by the cultivation of olive groves in Andalusia. Among the results, it can be highlighted that 11.2% of the olive groves belong to the category of very high erosion, that the irrigation of this crop does not have sufficient water resources, and that the more productive olive groves (those receiving irrigation) cause almost half of the contaminant load generated by the use of chemical nutrients in the olive groves. Finally, we stress the significant reduction in the diversity of varieties, and the fact that the Picual variety currently represents almost 60% of the total area of olive groves. La culture de l'olivier en Andalousie représente, à l'actualité, le 83% de la production totale espagnole de l'huile d'olive. Une grande partie de cette importance économique est liée au système de subventions qui est perçu de la Politique Agricole Communautaire (PAC). Cette étude assortit des techniques qualitatives et quantitatives pour étudier les problèmes environnementales que la culture de l'olivier occasionne en Andalousie. Parmi les résultats obtenus, il se met en évidence que le 11.2% de la surface de l'olivier fait partie de la catégorie la plus élevée d'érosion, les terres irrigables de cette culture n'ont pas les ressources hydriques suffisants, et l'olivier plus productif (des terres irrigables) occasionne pratiquement la moitié de la surcharge polluante qui entraîne l'ensemble de l'olivier avec l'utilisation des oligo-éléments. Finalement, il faut souligner la remarquable réduction de la diversité des variétés d'oliviers, et que le type d'olives picual représente à plus près le 60% de la surface total de l'olivier.

Olive vegetation waters (OVW) represent a serious environmental problem for the solution of which several disposal methods have been proposed, such as, e.g., physico-chemical treatments (decantation with lime and/or total oxidation; concen-tration, drying and incineration; ultrafiltration and reverse osmosys), agronomic (acquaculture; land-spreading) and animal-breeding methods (direct utilization as animal feed or after protein enrichment by, e.g, yeast or fungal fermentation) and of the "biotechnological" type (fermentation; biological treatments). The OVW might also be a possible resource due to the presence of value products (e.g., antioxidants) and of simple and complex sugars which make the waste a possible basis medium for fermentation processes. This work presents a brief survey of studies conducted at the Departimento di Agrobiologia e Agrochimica, University of Tuscia, on the possible chemical and biotechnological valorization of the OVW. Technical feasibility of various fermentative processes either to obtain products of high added value (polysaccharides and enzymes such as lipase, laccase, Mn-peroxidase and pectinase) or to improve the waste’s agronomic use has been assessed. Main residues of the olive-oil extraction process are vegetation waters (OVW) and husks. Extraction system, pressure and centrifugation play an important role in the amount and characteristics of both olive oil and residues (Amirante et al., 1993). In the traditional centrifugation system, 50-100 l of water are added to 100kg of olive paste to reduce viscosity and to improve oil separation: as a consequence, large amounts of OVW are produced. During the last ten/twenty years, new centrifugation systems have been developed that require either less (10-20 l) or no water at all added during oil separation (Fig. 1). In either case, however, residues of the olive-oil extraction may represent a serious environmental problem. After recovery of residual oil by solvent extraction, husks from traditional processes can find valid utilization as animal feed or as alternative fuel and in compost preparation. OVW, with washing waters, make the oil-mill waste waters (black waters) generally characterized by large volume and high polluting load. Moreover, compounds with biostatic activity (e.g., polyphenols) are largely present., Vegetacijske vode masline (OVW) predstavljaju ozbiljan okolišni problem za čije se rješenje predlaže nekoliko metoda uklanjanja kao što su npr. fizikalno-kemijski postupci (uklanjanje vapnom i/ili potpuna oksidacija, koncentriranje, sušenje i spaljivanje, ultra filtriranje i obrnuta osmoza), agronomske (akvakultura, rasprostra-njenje po zemlji) te metode u uzgoju životinja (direktna uporaba kao krmiva za životinje ili nakon obogaćenja npr. kvascem ili gljivičnom fermentacijom) i biotehnološki oblik (fermentacija, biološko tretiranje). OVW je također mogući resurs zbog dragocjenih sastojaka (npr. antioksidanata) te jednostavnih i složenih šećera koji čine ovaj otpad mogućim osnovnim sredstvom za procese fermentacije. Ovaj rad daje kratak pregled istraživanja na Bipartimento di Agrobiologia e Agrochimica Sveučilišta Tuscia moguće kemijske i biotehnološke valorizacije OVW-a. Procjenjuje se tehnička izvedivost raznih fermentacijskih procesa za dobivanje proizvoda visoke dodane vrijednosti (polisaharidi i enzimi kao što su lipaza, lakaza, Mn-peroksidaza i pektinaza) ili za poboljšanje agronomske iskoristivosti otpada. Glavni talozi u procesu ekstrahiranja maslinovog ulja su vegetativne vode (OVW) i ljuska. Sustav ekstrahiranja, pritisak i centrifugiranje igraju važnu ulogu u količini i značajkama maslinovog ulja i taloga (Amirante et al., 1993). U tradicionalnom sustavu centrifugiranja dodaje se 50 do 100 l vode na 100 kg pulpe maslina da se smanji viskoznost i poboljša separacija ulja pa se kao posljedica stvaraju velike količine OVW. U zadnjih deset/dvadeset godina razvijeni su novi sustavi centrifugiranja koji zahtijevaju manje vode (10 - 20 1) ili uopće ne trebaju vodu za vrijeme separacije ulja (Sl. l). U oba slučaja, međutim, ekstrak¬cije maslinovog ulja mogu predstavljati ozbiljan okolišni problem. Nakon vađenja preostalog ulja izlučivanjem pomoću otapala, ljuske se u tradicionalnom procesu mogu korisno upotrijebiti kao hrana za životinje ili kao alternativno gorivo, te u spremanju komposta. OVW, što za ispiranja čine otpadne vode u mlinu za masline /crna voda/ općenito obilježavaju veliki volumen i visoki teret onečišćenja. Osim toga, velikim su dijelom prisutni spojevi biostatične aktivnosti (npr. polifenoli).

ÖZETZEYT NYAĞI ŞLETMELER Ç N ATIK SUDEĞERLEND RME S STEM N N GEL ŞT R LMESZeytinyağı, olgunluğa ulaşmış zeytin meyvelerinden presle ve santrifüjle eldeedilen yemeklik bir yağdır. Zeytinyağının elde edilmesindeki teknolojik gelişmelereparalel olarak, bu ürünle birlikte ortaya çıkan katı ve sıvı atıkların miktarında daartışlar olmaktadır. Özellikle sıvı atıklar arıtılması zor olan önemli çevrekirleticileridirler. Zeytinciliğin yaygın olduğu bölgelerde yoğunlaşan bu kirleticilerinortadan kaldırılmasına yönelik olarak değişik yöntemler önerilmektedir.Bu çalışmada termal yöntemler kullanılarak işletme içerisinde atık sularınkoyulaştırılıp, kütlesinin azaltılması esasına dayanan kapalı çevrimli bir sisteminteknik ve ekonomik olarak yapılabilirliliğinin ortaya konması amaçlanmıştır. Buamaçla enerji gereksinimini büyük oranda kendi çıktıları ile sağlayan model bir tesisgeliştirilerek, vakum altında atık suyun koyulaştırılmasına ilişkin teknik kriterlerbelirlenmiştir.Anahtar Kelimeler: Zeytinyağı, atık su, vakum uygulaması, çevre kirliliği ABSTRACTDEVELOPMENT OF THE WASTEWATER-TREATMENTSYSTEM FOR OLIVE OIL MILLSOlive-oil is an edible oil which is obtained from ripe olive fruits by press andcentrifugal. Parallel to the developments in olive-oil technology the amount of liquidand solid wastes have increased. Specially liquid wastes are important environmentalpolluters. In the regions where olive-dealers are intensive different methods arerecommended to do away with this environmental polluter.In this study it is aimed to put forward the technical and economical feasibiliyof the system which concentrates wastewater and decreases its mass in a closed cyclewith thermal methods in the plant. According to this aim the technical criterions of amodel foundation which concentrates wastewater under vacuum and ensures most ofits energy requirements.Keywords: Olive-oil, waste-water, vacuum application, environmental pollution 73

En este trabajo, que sintetiza una parte importante de nuestra tesis doctoral, realizamos una reflexión de carácter general acerca de la necesidad de impulsar la integración como estrategia competitiva para el cooperativismo agrario, apoyándonos en los principios cooperativos, en el derecho positivo, en las características del sistema agroalimentario actual, como nuevo contexto de actuación de estas cooperativas, y en las distintas fórmulas de integración. Seguidamente, efectuamos una aplicación empírica de los fundamentos teóricos anteriores al sector olivarero-oleícola de la provincia de Huelva, en la que, a partir de un análisis estratégico del mismo, se explicitan las líneas maestras de un plan global de reestructuración basado en el desarrollo de una estrategia de integración cooperativa, tanto a nivel industrial como comercial., Dans cette travail, qui synthétise une partie importante de notre thèse doctorale, nous réalisons une réflexion generale au sujet de la nécessité de pousser l'intégration comme stratégie compétitive pour le cooperativisme agraire, en se basant sur les principes coopératifs, le droit positif, les caractéristiques du système agroalimentaire actuel comme nouveau contexte d'action de ces coopératives et les différentes formules d'intégration. Nous réalisons une application empirique des fondements théoriques précédents au secteur de l'olive de la province de Huelva, dans laquelle, à partir d'une analyse stratégique, en détaillant les lignes principales d'un plan global de restructuration basé sur le développement d'une stratégie d'intégration coopérative, an niveau indrustriel et commercial., In this paper, which synthesizes an important part of our doctoral thesis, we reflect in a general way on the necessity of stimulating the integration as a competitive strategy for agrarian cooperativism, basing on the cooperative principles, the positive law, the characteristics of present agri-food system as a new context of action of these cooperatives and the different ways of integration. Later on, we make an empirical application of the previous theoretical basis on the province of Huelva's olive-oil producer sector, in which, starting from a strategical analysis of it, we detail the main lines of a restructuring global plan based on the development of a strategy of cooperative integration, at an industrial level as well as a commercial one.