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Vendrell Calatayud M, Li X, Brizzolara S, Tonutti P, Wang SC. Storage effect on olive oil phenols: cultivar-specific responses. Front Nutr 2024; 11:1382551. [PMID: 39077155 PMCID: PMC11285335 DOI: 10.3389/fnut.2024.1382551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Accepted: 06/24/2024] [Indexed: 07/31/2024] Open
Abstract
Introduction Olive oil is a widely recognized and appreciated food commodity, its quality and health benefits can be compromised when the oil goes through oxidative processes that may occur during production and storage. This study aimed to investigate the effects of the olive genotype on polar phenolic content after seven months of storage. Methods Oil produced from eight different olive cultivars (Leccino, Leccio del Corno, Moraiolo, Frantoio, Bianchera, Pendolino, Maurino, and Caninese) grown in southern Tuscany, Italy, were subjected to chemical analysis such as free fatty acids, peroxide value, K232 and K268, phenolics and UPLC-DAD at the beginning of the trial (Control) and seven months later (Stored). Results and Conclusions Free fatty acids, peroxide values, K232 and K268, significantly increased, suggesting heightened hydrolysis and oxidation after storage. A cultivar effect was observed, with Leccino, Moraiolo, and Pendolino showing less susceptibility to oxidation (low differences between Control and Stored). In contrast, others (Bianchera and Caninese) are more affected (higher differences between Control and Stored). Phenolics analysis supports this observation, revealing that samples with higher resistance to oxidation exhibit elevated levels of hydroxytyrosol, tyrosol, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid. Principal Component Analysis highlights that Bianchera and Caninese cultivars correlate with rutin, tyrosol, and pinoresinol. As this research delves into the intricate relationship between genotype diversity, phenolic composition, and oxidative stability, a nuanced understanding emerges, shedding light on how different cultivars may present varying compositions and concentrations of phenols, ultimately influencing the oil's resistance to the oxidation that occurred during storage.
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Affiliation(s)
- Mario Vendrell Calatayud
- Crop Science Research Center, Scuola Superiore Sant'Anna, Pisa, Italy
- Department of Food Science and Technology, University of California Davis, Davis, CA, United States
| | - Xueqi Li
- Department of Food Science and Technology, University of California Davis, Davis, CA, United States
| | | | - Pietro Tonutti
- Crop Science Research Center, Scuola Superiore Sant'Anna, Pisa, Italy
| | - Selina C. Wang
- Department of Food Science and Technology, University of California Davis, Davis, CA, United States
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2
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Rivero-Pino F. Oleocanthal - Characterization, production, safety, functionality and in vivo evidences. Food Chem 2023; 425:136504. [PMID: 37276673 DOI: 10.1016/j.foodchem.2023.136504] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 05/10/2023] [Accepted: 05/29/2023] [Indexed: 06/07/2023]
Abstract
Oleocanthal, OC, 2-(4-Hydroxyphenyl)ethyl(3S,4E)-4-formyl-3-(2-oxoethyl)hex-4-enoate, is a natural organic compound exclusively found in Olea europaea L. (Oleoaceae), such as extra virgin olive oil (EVOO). Chemically, it is considered a monophenolic secoiridoid, taking part of the validated antioxidants naturally occurring in some plant-based foods. In this review, the aim is to summarize the identity and characteristics of this molecule, where it can be obtained (isolation from the natural source or chemical synthesis), as well as the use as food component. Then, the bioavailability, safety and studies aiming to demonstrate the potential health benefits, including in vitro and in vivo animal and human studies were also discussed.
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Affiliation(s)
- Fernando Rivero-Pino
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Av. Sanchez Pizjuan s/n, 41009 Seville, Spain
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3
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Monasterio RP, Trentacoste E, López Appiolaza C, Beiro-Valenzuela MG, Serrano-García I, Olmo-García L, Carrasco-Pancorbo A. Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091826. [PMID: 37176884 PMCID: PMC10181468 DOI: 10.3390/plants12091826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/26/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023]
Abstract
The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 °C), packaging material (polyethylene (PET) and dark glass), and headspace (air and N2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker.
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Affiliation(s)
- Romina P Monasterio
- Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo-CONICET, Facultad de Ciencias Agrarias, Alt. Brown 500, Mendoza 5505, Argentina
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Eduardo Trentacoste
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria La Consulta, Ex Ruta 40 km 96, Mendoza 5567, Argentina
| | - Carlos López Appiolaza
- Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo-CONICET, Facultad de Ciencias Agrarias, Alt. Brown 500, Mendoza 5505, Argentina
| | - María Gemma Beiro-Valenzuela
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Irene Serrano-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Lucía Olmo-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
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4
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Rivero-Pino F, Millan-Linares MC, Villanueva-Lazo A, Fernandez-Prior Á, Montserrat-de-la-Paz S. In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37096486 DOI: 10.1080/10408398.2023.2203229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Olea europaea L. is the source of virgin olive oil (VOO). During its extraction, a high amount of by-products (pomace, mill wastewaters, leaves, stones, and seeds) is originated, which possess an environmental problem. If the generation of waste cannot be prevented, its economic value must be recovered and its effects on the environment and climate change must be avoided or minimized. The bioactive compounds (e.g., phenols, pectins, peptides) of these by-product fractions are being investigated as nutraceutical due to the beneficial properties it might have. In this review, the aim is to summarize the in vivo studies carried out in animals and humans with bioactive compounds exclusively obtained from olive by-products, aiming to demonstrate the potential health benefits these products can exert, as well as to describe its use in the food industry as bioactive ingredient. Several food matrices have been fortified with olive by-products fractions, leading to an improvement of properties. Animal and human studies suggest the benefits of ingesting olive-derived products to promote health. However, the investigation until now is scarce and consequently, well-designed human studies are required in order to fully address and confirm the safety and health-promoting properties of olive oil by-products.
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Affiliation(s)
- Fernando Rivero-Pino
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Maria C Millan-Linares
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Alvaro Villanueva-Lazo
- Department of Food & Health, Instituto de la Grasa, Spanish National Research Council (IG-CSIC), Seville, Spain
| | - África Fernandez-Prior
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Sergio Montserrat-de-la-Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
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Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils. Foods 2023; 12:foods12030612. [PMID: 36766141 PMCID: PMC9914216 DOI: 10.3390/foods12030612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/23/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023] Open
Abstract
In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The lipoxygenase pool enzymes that operated their activity during the first phases of the process need the best conditions to work, especially concerning temperature and oxygen availability. In this study, a system was equipped to supply oxygen in the crusher at a controllable concentration in an industrial olive oil mill at pilot plant scale, and four oxygen concentrations and two cultivars, Coratina and Ogliarola, were tested. The best concentration for oxygen supply was 0.2 L/min at the working capacity of 0.64 Ton/h. Further, using this addition of oxygen, it was possible to increase the compound's concentration, which is responsible for the green, fruity aroma. The effect on volatile compounds was also confirmed by the sensory analyses. However, at the same time, it was possible to maintain the concentration of phenols in a good quality olive oil while also preserving all the antioxidant properties of the product due to the presence of phenols. This study corroborates the importance of controlling oxygen supply in the first step of the process for process management and quality improvement in virgin olive oil production.
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Bounegru AV, Apetrei C. Studies on the Detection of Oleuropein from Extra Virgin Olive Oils Using Enzymatic Biosensors. Int J Mol Sci 2022; 23:ijms232012569. [PMID: 36293426 PMCID: PMC9604468 DOI: 10.3390/ijms232012569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/10/2022] [Accepted: 10/17/2022] [Indexed: 12/05/2022] Open
Abstract
Oleuropein (OLEU) is an important indicator of the quality and authenticity of extra virgin olive oils (EVOO). Electrochemical sensors and biosensors for the detection of oleuropein can be used to test the adulteration of extra virgin olive oils. The present study aimed at the qualitative and quantitative determination of oleuropein in commercial EVOO samples by applying electrochemical techniques, cyclic voltammetry (CV) and square wave voltammetry (SWV). The sensing devices used were two newly constructed enzyme biosensors, supported on single-layer carbon-nanotube-modified carbon screen-printed electrode (SPE/SWCNT) on whose surface tyrosinase (SPE/SWCNT/Tyr) and laccase (SPE/SWCNT/Lac) were immobilized, respectively. The active surfaces of the two biosensors were analyzed and characterized by different methods, cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS) and Fourier transform infrared spectroscopy (FTIR) and the results confirmed the efficient immobilization of the enzymes. SPE/SWCNT/Tyr was characterized by a low detection limit (LOD = 9.53 × 10−8 M) and a very good sensitivity (0.0718 μA·μM−1·cm−2) over a wide linearity range from 0.49 to 11.22 μM. The process occurring at the biosensor surface corresponds to kinetics (h = 0.90), and tyrosinase showed a high affinity towards OLEU. The tyrosinase-based biosensor was shown to have superior sensitive properties to the laccase-based one. Quantitative determination of OLEU in EVOOs was performed using SPE/SWCNT/Tyr and the results confirmed the presence of the compound in close amounts in the EVOOs analysed, proving that they have very good sensory properties.
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7
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Violino S, Moscovini L, Costa C, Re PD, Giansante L, Toscano P, Tocci F, Vasta S, Manganiello R, Ortenzi L, Pallottino F. Superior EVOO Quality Production: An RGB Sorting Machine for Olive Classification. Foods 2022; 11:foods11182917. [PMID: 36141045 PMCID: PMC9498511 DOI: 10.3390/foods11182917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/26/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
Extra virgin olive oil (EVOO) is a commercial product of high quality, thanks to its nutritional and organoleptic characteristics. The olives ripeness and the choice of harvest time according to their color and size, strongly influences the quality of the EVOO. The physical sorting of olives with machines performing rapid and objective optical selection, impossible by hand, can improve the quality of the final product. The aim of this study concerns the classification of olives into two qualitative classes, based on the maturity stage and the presence of external defects, through an industrial RGB optical sorting prototype, evaluating its performance and comparing the results with those obtained visually by trained operators. EVOOs obtained from classified olives were characterized through chemical, physical-chemical analysis and sensory profile. For the first time, the optoelectronic technologies in an industrial system was tested on olives to produce superior quality EVOO. The selection allows late harvest, obtaining oils with good characteristics from fully ripe and unripe fruits together, separating defective olives with appropriate calibration and training. Optoelectronic selection creates the opportunity to blend the obtained oils destined to different applications according to the needs of the consumer or producer, using a vanguard technology at low cost.
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Affiliation(s)
- Simona Violino
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Lavinia Moscovini
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Corrado Costa
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Paolo Del Re
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Viale Lombardia C.da Bucceri, 65012 Cepagatti, Italy
| | - Lucia Giansante
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Viale Lombardia C.da Bucceri, 65012 Cepagatti, Italy
| | - Pietro Toscano
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Milano 43, 24047 Treviglio, Italy
| | - Francesco Tocci
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Simone Vasta
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Rossella Manganiello
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Luciano Ortenzi
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Federico Pallottino
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
- Correspondence: ; Tel.: +39-06-906-75-268
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Jukić Špika M, Romić D, Žanetić M, Zovko M, Klepo T, Strikić F, Perica S. Irrigation of Young Olives Grown on Reclaimed Karst Soil Increases Fruit Size, Weight and Oil Yield and Balances the Sensory Oil Profile. Foods 2022; 11:2923. [PMID: 36141049 PMCID: PMC9498773 DOI: 10.3390/foods11182923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/12/2022] [Accepted: 09/15/2022] [Indexed: 01/18/2023] Open
Abstract
The influence of different irrigation regimes on olive fruit morphological parameters and on the quantity and quality (marketable indices, phenolic content, fatty acid composition, and sensory profile) of virgin olive oil (VOO) obtained from the Croatian cultivar Oblica, grown on an extremely rocky and dry reclaimed karst soil, was studied over three years. Four treatments were applied: rain-fed and three treatments calculated as 50%, 75%, and 100% of the crop's irrigation requirement (Irr). Principal component analysis separated growing seasons (GS) that differed in precipitation. In the 2016 season, which had a low number of fruits per kilogram and provided a higher amount of balanced VOO with medium to intense bitterness and pungency (rain-fed treatment), the oil yield increased by irrigation (Irr 75 and Irr 100) up to 18%, while unchanged phenolics, bitterness, and pungency were observed for the VOOs obtained. In the drier GS (2017), which under rain-fed conditions had high fruit per kg, smallest fruit sizes, and lowest oil yield, and in which the VOOs had high phenolic content and intense sensory taste attributes, fruit weight, fruit sizes, and oil yield increased by 35% in all irrigation treatments, while phenols, bitterness, and pungency decreased, balancing the sensory profile of the VOOs. The results obtained here led us to conclude that the irrigation of young olives resulted in a positive effect, with the indication that an abundant water supply is more effective in drought conditions.
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Affiliation(s)
- Maja Jukić Špika
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Davor Romić
- Department of Soil Amelioration, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Mirella Žanetić
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Monika Zovko
- Department of Soil Amelioration, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Tatjana Klepo
- Department of Plant Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
- Center of Pomology, Croatian Agency for Agriculture and Food, Kralja Zvonimira 14a, 21210 Solin, Croatia
| | - Frane Strikić
- Department of Plant Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
- Department of Marine Studies, University of Split, R. Boškovića 37, 21000 Split, Croatia
| | - Slavko Perica
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
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Leone A, Tamborrino A, Esposto S, Berardi A, Servili M. Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant. Foods 2022; 11:2758. [PMID: 36140886 PMCID: PMC9497696 DOI: 10.3390/foods11182758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/01/2022] [Accepted: 09/03/2022] [Indexed: 11/23/2022] Open
Abstract
The aim of this study was to investigate how the treatment of olive paste of the Picholine variety with pulsed electric fields (PEF) under real operating conditions in a large-scale olive oil extraction plant affects the extractability, chemical composition and sensory profile of the oils. The application of pulsed electric fields (PEF) as a non-thermal food processing technology is interesting for many food extraction processes. The results of this study show that pulsed electric fields can be used as a pretreatment before oil separation to increase the extractability of the process and improve the content of functional components. The application of pulsed electric field (PEF) treatment (2.4 kV/cm, 4 kJ/kg, 6 µs pulse width) to olive paste through a continuous system significantly increased the extractability and total concentration of phenols (especially oleuropein derivatives) compared to the control. In addition, the volatile compounds, α-tocopherol, the fatty acid profile and the main legal quality parameters of extra virgin olive oil (EVOO), including free acidity, peroxide values, extinction indices and sensory analysis, were evaluated. The pulsed electric fields (PEF) treatment did not modify these EVOO quality parameters, neither the α-tocopherol content nor the volatile profile. The sensory properties of EVOO were not affected as well as the PEF treatment showed a similar intensity of fruity and pungent attributes without any off-flavor according to the European Union legal standards. An increase in the bitter taste attribute was observed in the PEF oils. Consequently, this study demonstrates that pulsed electric fields (PEF) processing could be implemented in olive oil processing as pretreatment for improving the efficiency of the process.
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Affiliation(s)
- Alessandro Leone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Sonia Esposto
- Department of the Science of Agriculture, Food and Environment, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Antonio Berardi
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Maurizio Servili
- Department of the Science of Agriculture, Food and Environment, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
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Bounegru AV, Apetrei C. Sensitive Detection of Hydroxytyrosol in Extra Virgin Olive Oils with a Novel Biosensor Based on Single-Walled Carbon Nanotubes and Tyrosinase. Int J Mol Sci 2022; 23:ijms23169132. [PMID: 36012400 PMCID: PMC9409382 DOI: 10.3390/ijms23169132] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/11/2022] [Accepted: 08/13/2022] [Indexed: 12/18/2022] Open
Abstract
Hydroxytyrosol (HT) is an important marker for the authenticity and quality assessment of extra virgin olive oils (EVOO). The aim of the study was the qualitative and quantitative determination of hydroxytyrosol in commercial extra virgin olive oils of different origins and varieties using a newly developed biosensor based on a screen-printed electrode modified with single-layer carbon nanotubes and tyrosinase (SPE-SWCNT-Ty). The enzyme was immobilized on a carbon-based screen-printed electrode previously modified with single-layer carbon nanotubes (SPE-SWCNT-Ty) by the drop-and-dry method, followed by cross-linking with glutaraldehyde. The modified electrode surface was characterized by different methods, including electrochemical (cyclic voltammetry (CV), differential pulse voltammetry (DPV), electrochemical impedance spectroscopy (EIS)) and spectrometric (Fourier transform infrared (FTIR) spectroscopy) methods. Cyclic voltammetry was used for the quantitative determination of HT, obtaining a detection limit of 3.49 × 10−8 M and a quantification limit of 1.0 × 10−7 M, with a wide linearity range (0.49–15.602 µM). The electrochemical performance of the SPE-SWCNT-Ty biosensor was compared with that of the modified SPE-SWCNT sensor, and the results showed increased selectivity and sensitivity of the biosensor due to the electrocatalytic activity of tyrosinase. The results obtained from the quantitative determination of HT showed that commercial EVOOs contain significant amounts of HT, proving the high quality of the finished products. The determination of the antiradical activity of HT was carried out spectrophotometrically using the free reagent galvinoxyl. The results showed that there is a very good correlation between the antiradical capacity of EVOOs, the voltammetric response and implicitly the increased concentration of HT. SPE-SWCNT-Ty has multiple advantages such as sensitivity, selectivity, feasibility and low cost and could be used in routine analysis for quality control of food products such as vegetable oils.
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Criado-Navarro I, Ledesma-Escobar CA, Parrado-Martínez MJ, Marchal-López RM, Olmo-Peinado JM, Espejo-Calvo JA, Priego-Capote F. Monitoring the partition of bioactive compounds in the extraction of extra virgin olive oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113433] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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12
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Jukić Špika M, Liber Z, Montemurro C, Miazzi MM, Ljubenkov I, Soldo B, Žanetić M, Vitanović E, Politeo O, Škevin D. Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability. Antioxidants (Basel) 2022; 11:antiox11030594. [PMID: 35326244 PMCID: PMC8945558 DOI: 10.3390/antiox11030594] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023] Open
Abstract
A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS values in a colder growing site of higher altitude. Among the studied monocultivar VOOs, the secoiridoid group did not behave equally during ripening. The hierarchy of different influencing factors was investigated using multivariate statistics and revealed: cultivar > geographical site > harvest period > growing season. In addition, the possibility of traceability of VOO using molecular markers was investigated by establishing SSR profiles of oils of the studied cultivars and comparing them with SSR profiles of leaves.
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Affiliation(s)
- Maja Jukić Špika
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
- Correspondence: ; Tel.: +385-21-434-482
| | - Zlatko Liber
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
- Department of Biology, Faculty of Science, University of Zagreb, Marulićev Trg 9a, 10000 Zagreb, Croatia
| | - Cinzia Montemurro
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy; (C.M.); (M.M.M.)
- Spin Off Sinagri s.r.l., University of Bari Aldo Moro, 70125 Bari, Italy
- Support Unit Bari, Institute for Sustainable Plant Protection, National Research Council of Italy (CNR), 70125 Bari, Italy
| | - Monica Marilena Miazzi
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy; (C.M.); (M.M.M.)
| | - Ivica Ljubenkov
- Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia; (I.L.); (B.S.)
| | - Barbara Soldo
- Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia; (I.L.); (B.S.)
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
| | - Elda Vitanović
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
| | - Olivera Politeo
- Faculty of Chemical Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia;
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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13
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Notario A, Sánchez R, Luaces P, Sanz C, Pérez AG. The Infestation of Olive Fruits by Bactrocera oleae (Rossi) Modifies the Expression of Key Genes in the Biosynthesis of Volatile and Phenolic Compounds and Alters the Composition of Virgin Olive Oil. Molecules 2022; 27:1650. [PMID: 35268754 PMCID: PMC8911628 DOI: 10.3390/molecules27051650] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/25/2022] [Accepted: 02/28/2022] [Indexed: 11/22/2022] Open
Abstract
Bactrocera oleae, the olive fruit fly, is one of the most important pests affecting the olive fruit, causing serious quantitative and qualitative damage to olive oil production. In this study, the changes induced by B. oleae infestation in the biosynthesis of volatile and phenolic compounds in olive (cvs. Picual, Manzanilla, and Hojiblanca) have been analyzed. Despite cultivar differences, the oils obtained from infested fruits showed a significant increase in the content of certain volatile compounds such as (E)-hex-2-enal, ethanol, ethyl acetate, and β-ocimene and a drastic decrease of the phenolic contents. The impact of those changes on the inferred quality of the oils has been studied. In parallel, the changes induced by the attack of the olive fly on the expression of some key genes in the biosynthesis of volatile and phenolic compounds, such as lipoxygenase, β-glucosidase, and polyphenol oxidase, have been analyzed. The strong induction of a new olive polyphenol oxidase gene (OePPO2) explains the reduction of phenolic content in the oils obtained from infested fruits and suggest the existence of a PPO-mediated oxidative defense system in olives.
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Affiliation(s)
| | | | | | | | - Ana G. Pérez
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Campus UPO, Ctra. Utrera km 1, Bldg. 46, 41013 Seville, Spain; (A.N.); (R.S.); (P.L.); (C.S.)
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14
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Emmanouilidou MG, Koukourikou-Petridou M, Gerasopoulos D, Kyriacou MC. Oxidative stability, fatty-acid and phenolic composition of Cypriot monovarietal virgin olive oils with progressive fruit maturity. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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15
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Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review. Int J Mol Sci 2021; 22:ijms222312708. [PMID: 34884509 PMCID: PMC8657724 DOI: 10.3390/ijms222312708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 01/11/2023] Open
Abstract
Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.
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16
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Di Serio MG, Giansante L, Del Re P, Pollastri L, Panni F, Valli E, Di Giacinto L. Characterization of 'Olivastro di Bucchianico cv' extra virgin olive oils and its recognition by HS-GC-IMS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6074-6082. [PMID: 33899234 DOI: 10.1002/jsfa.11264] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/23/2021] [Accepted: 04/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Single cultivar 'Olivastro di Bucchianico' extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in the province of Chieti. There is very little research in the literature describing the morphological and chemical characteristics of this cultivar. RESULTS A morphological characterization of the plant and the fruit was carried out. In addition, we characterized the chemical, physical-chemical and sensory properties of the extra virgin olive oil. The following analyses were conducted: free acidity, peroxide value, ultraviolet spectrophotometric indices, contents in fatty acid ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, volatile compounds and sensory profile. The analysis of the volatile compounds was performed using a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) instrument connected to a nitrogen generator for carrier/drift gas production. CONCLUSION The results of the chemical analyses showed good levels of nutraceutical components in the oils, which were found to be organoleptically well balanced with medium values of fruity, bitter and pungent. The HS-GC-IMS method based on the analysis of 15 volatile molecules might be a useful tool for a chemometric discrimination of the varietal origin for the oils under investigation. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Maria Gabriella Di Serio
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | - Lucia Giansante
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | - Paolo Del Re
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | | | - Filippo Panni
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Cesena, Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences and Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum-Università di Bologna, Cesena, Italy
| | - Luciana Di Giacinto
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
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17
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Sylla N, Bouyahya A, Taha D, Dakka N, Elhajji H. Study of the antioxidant and antidiabetic activity in vitro of free and encapsulated phenolic compounds of olive pomace. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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Criado-Navarro I, Ledesma-Escobar CA, Olmo-Peinado JM, Parrado-Martínez MJ, Vílchez-García PJ, Espejo-Calvo JA, Priego-Capote F. Influence of fruit destoning on bioactive compounds of virgin olive oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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19
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Cannataro R, Fazio A, La Torre C, Caroleo MC, Cione E. Polyphenols in the Mediterranean Diet: From Dietary Sources to microRNA Modulation. Antioxidants (Basel) 2021; 10:328. [PMID: 33672251 PMCID: PMC7926722 DOI: 10.3390/antiox10020328] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/14/2021] [Accepted: 02/16/2021] [Indexed: 02/05/2023] Open
Abstract
It is now well established that polyphenols are a class of natural substance that offers numerous health benefits; they are present in all plants in very different quantities and types. On the other hand, their bioavailability, and efficacy is are not always well proven. Therefore, this work aims to discuss some types of polyphenols belonging to Mediterranean foods. We chose six polyphenols-(1) Naringenin, (2) Apigenin, (3) Kaempferol, (4) Hesperidin, (5) Ellagic Acid and (6) Oleuropein-present in Mediterranean foods, describing dietary source and their chemistry, as well as their pharmacokinetic profile and their use as nutraceuticals/supplements, in addition to the relevant element of their capability in modulating microRNAs expression profile.
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Affiliation(s)
- Roberto Cannataro
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018-2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (R.C.); (A.F.); (C.L.T.); (E.C.)
- GalaScreen Laboratories, Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, 87036 Rende (CS), Italy
| | - Alessia Fazio
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018-2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (R.C.); (A.F.); (C.L.T.); (E.C.)
| | - Chiara La Torre
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018-2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (R.C.); (A.F.); (C.L.T.); (E.C.)
- GalaScreen Laboratories, Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, 87036 Rende (CS), Italy
| | - Maria Cristina Caroleo
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018-2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (R.C.); (A.F.); (C.L.T.); (E.C.)
- GalaScreen Laboratories, Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, 87036 Rende (CS), Italy
| | - Erika Cione
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018-2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), Italy; (R.C.); (A.F.); (C.L.T.); (E.C.)
- GalaScreen Laboratories, Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, 87036 Rende (CS), Italy
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20
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Esposto S, Taticchi A, Servili M, Urbani S, Sordini B, Veneziani G, Daidone L, Selvaggini R. Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers. Food Chem 2021; 351:129297. [PMID: 33647692 DOI: 10.1016/j.foodchem.2021.129297] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 12/03/2020] [Accepted: 02/02/2021] [Indexed: 11/16/2022]
Abstract
Green glass (GG), ultraviolet grade absorbing glass (UVAGG), and multilayer (plastic-coated paperboard aluminium foil) (MLP) packagings were used for storing two commercially extra virgin olive oils (EVOOs) with different phenolic and volatile compound contents to evaluate their effect on oil quality evolution over 10 months of light exposure. Quality parameters such as free acidity, peroxide value, spectrophotometric indices, antioxidant and volatile compositions as well as sensory characteristics were evaluated; packaging material type and initial antioxidant composition significantly influenced EVOOs' resistance to oxidation, and consequently their quality. Compared with GG or UVAGG, MLP provided superior protection against oxidation; oils stored in MLP containers retained their characteristics within the regulatory limits and contained more antioxidants and fewer 'rancid' defect and related volatile compounds.
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Affiliation(s)
- Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
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21
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Chromatography-MS based metabolomics applied to the study of virgin olive oil bioactive compounds: Characterization studies, agro-technological investigations and assessment of healthy properties. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116153] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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22
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Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing. Molecules 2021; 26:molecules26030743. [PMID: 33572633 PMCID: PMC7867028 DOI: 10.3390/molecules26030743] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 01/27/2021] [Accepted: 01/28/2021] [Indexed: 01/31/2023] Open
Abstract
In the last two decades, phenolic compounds occurring in olive oils known as secoiridoids have attracted a great interest for their bioactivity. Four major olive oil secoiridoids, i.e., oleuropein and ligstroside aglycones, oleacin and oleocanthal, were previously characterized in our laboratory using reversed-phase liquid chromatography with electrospray ionization-Fourier transform-mass spectrometry (RPLC-ESI-FTMS). The same analytical approach, followed by multivariate statistical analysis (i.e., Principal Component Analysis), was applied here to a set of 60 Italian extra-virgin olive oils (EVOO). The aim was to assess the secoiridoid contents as a function of olive cultivars, place of cultivation (i.e., different Italian regions) and olive oil processing, in particular two- vs. three-phase horizontal centrifugation. As expected, higher secoiridoid contents were generally found in olive oils produced by two-phase horizontal centrifugation. Moreover, some region/cultivar-related trends were evidenced, as oleuropein and ligstroside aglycones prevailed in olive oils produced in Apulia (Southern Italy), whereas the contents of oleacin and oleocanthal were relatively higher in EVOO produced in Central Italy (Tuscany, Lazio and Umbria). A lower content of all the four secoiridoids was generally found in EVOO produced in Sicily (Southern Italy) due to the intrinsic low abundance of these bioactive compounds in cultivars typical of that region.
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23
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Miho H, Moral J, Barranco D, Ledesma-Escobar CA, Priego-Capote F, Díez CM. Influence of genetic and interannual factors on the phenolic profiles of virgin olive oils. Food Chem 2020; 342:128357. [PMID: 33508902 DOI: 10.1016/j.foodchem.2020.128357] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/05/2020] [Accepted: 10/07/2020] [Indexed: 11/25/2022]
Abstract
Phenolic compounds in virgin olive oil (VOO) contribute to its health properties, organoleptic features and oxidative stability. In this study, a total of 44 olive tree cultivars categorized by the International Olive Council to be among the most internationally widespread varieties were exhaustively and homogenously evaluated by analysis of the VOO phenolic profile during three consecutive crop seasons. Differences among cultivars resulted in up to 15-fold variations in the total phenol concentration. The 'cultivar' factor contributed the most to the variance (66.8% for total phenolic concentration) for almost all the phenols. However, the 'interannual variability' factor and the interaction 'cultivar x interannual variability' exhibited significant influences on specific phenols. According to the phenolic profile of the VOOs, we determined the presence of three groups of cultivars marked by the predominance of secoiridoid derivatives, which supports the phenolic profile as a criterion to be considered in olive breeding programs.
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Affiliation(s)
- H Miho
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - J Moral
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - D Barranco
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - C A Ledesma-Escobar
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain
| | - F Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain.
| | - C M Díez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain.
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24
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Criado-Navarro I, López-Bascón MA, Priego-Capote F. Evaluating the Variability in the Phenolic Concentration of Extra Virgin Olive Oil According to the Commission Regulation (EU) 432/2012 Health Claim. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9070-9080. [PMID: 32806109 DOI: 10.1021/acs.jafc.0c02380] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The health benefits of extra virgin olive oil (EVOO) are associated to its fatty acids profile (with predominance of oleic acid) and to the minor components that include phenols, among others. Phenols are responsible for the only health claim of olive oil reported in the Commission Regulation (EU) 432/2012. Here, we have applied a liquid chromatography-tandem mass spectrometry method to determine the most abundant phenols included in the health claim (with special emphasis on secoiridoids) in 1239 EVOO samples produced in two consecutive agronomical seasons. The predominant cultivars in Spain ("Picual", "Arbequina", "Hojiblanca", and "Cornicabra") were evaluated. We also studied the influence of harvesting date and orchard location on the EVOO phenolic concentration. A great variability in phenolic content, from 1 to 2850 mg/kg, was found in these EVOOs, and not all of them (4.6 and 23.1% in the two seasons) reported a concentration above 250 mg/kg to certify the health claim.
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Affiliation(s)
- Inmaculada Criado-Navarro
- Department of Analytical Chemistry, University of Córdoba, Córdoba E-14071, Spain
- Nanochemistry University Institute (IUNAN), University of Córdoba, Córdoba E-14071, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba E-14071, Spain
- CIBER of Frailty and Healthy Ageing (CIBERFES), Carlos III Health Institute, Madrid 28029, Spain
| | - María Asunción López-Bascón
- Department of Analytical Chemistry, University of Córdoba, Córdoba E-14071, Spain
- Nanochemistry University Institute (IUNAN), University of Córdoba, Córdoba E-14071, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba E-14071, Spain
- CIBER of Frailty and Healthy Ageing (CIBERFES), Carlos III Health Institute, Madrid 28029, Spain
| | - Feliciano Priego-Capote
- Department of Analytical Chemistry, University of Córdoba, Córdoba E-14071, Spain
- Nanochemistry University Institute (IUNAN), University of Córdoba, Córdoba E-14071, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba E-14071, Spain
- CIBER of Frailty and Healthy Ageing (CIBERFES), Carlos III Health Institute, Madrid 28029, Spain
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25
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Castillo-Luna A, Criado-Navarro I, Ledesma-Escobar CA, López-Bascón MA, Priego-Capote F. The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile. Food Chem 2020; 336:127730. [PMID: 32768900 DOI: 10.1016/j.foodchem.2020.127730] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/27/2020] [Accepted: 07/29/2020] [Indexed: 11/27/2022]
Abstract
Phenols are responsible for the only health claim of virgin olive oil (VOO) recognized by the European Commission EU 432/2012 and the European Food Safety Authority. In this research, we studied the decrease in the phenolic content of 160 extra VOOs (EVOOs) after 12 months storage in darkness at 20 °C. Phenolic concentration was decreased 42.0 ± 24.3% after this period and this reduction strongly depended on the initial phenolic profile. Hence, EVOOs with predominance in oleacein and oleocanthal experienced a larger decrease in phenolic content than oils enriched in other phenols. Complementarily, hydroxytyrosol and oleocanthalic acid increased significantly in aged EVOOs, which allowed their discrimination from recently produced EVOOs. These changes are explained by degradation of main secoiridoids during storage due to their antioxidant properties. Hydroxytyrosol and oleocanthalic acid can be considered markers of olive oil ageing, although they can also provide information about quality or stability.
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Affiliation(s)
- A Castillo-Luna
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain
| | - I Criado-Navarro
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain
| | - C A Ledesma-Escobar
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain
| | - M A López-Bascón
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain.
| | - F Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain.
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26
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Bonacci S, Di Gioia ML, Costanzo P, Maiuolo L, Tallarico S, Nardi M. Natural Deep Eutectic Solvent as Extraction Media for the Main Phenolic Compounds from Olive Oil Processing Wastes. Antioxidants (Basel) 2020; 9:antiox9060513. [PMID: 32545176 PMCID: PMC7346206 DOI: 10.3390/antiox9060513] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 06/08/2020] [Accepted: 06/09/2020] [Indexed: 12/15/2022] Open
Abstract
In this new century, sustainable development challenges chemical sciences to develop new and clean technological processes. The agri-food industry produces significant quantities of waste, raising significant economic and environmental concerns. Food waste valorization using environmentally friendly procedures is of increasing importance. This study describes the use of several Natural Deep Eutectic Solvents (NADESs) for the microwave-assisted extraction (MAE) of valuable bioactive phenolic compounds from olive oil processing wastes. The extracted samples were characterized by liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) analysis and the quantification of the phenolic compounds was performed by HPLC analysis. The obtained data were compared with those obtained using water as the solvent in the same extraction conditions. The extraction process is nontoxic, simple and selective and meets most of the criteria to be considered as a sustainable process, with the solvents arising directly from nature.
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Affiliation(s)
- Sonia Bonacci
- Dipartimento di Scienze della Salute, (Università Magna Græcia, Viale Europa, 88100-Germaneto CZ), Italy; (S.B.); (S.T.); (M.N.)
| | - Maria Luisa Di Gioia
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Edificio Polifunzionale, Università della Calabria, 87030 Arcavacata di Rende, Cosenza
- Correspondence: (M.L.D.G.); (P.C.); Tel.: +39-0984-493095 (M.L.D.G.); +39-0961-3694094 (P.C.)
| | - Paola Costanzo
- Dipartimento di Scienze della Salute, (Università Magna Græcia, Viale Europa, 88100-Germaneto CZ), Italy; (S.B.); (S.T.); (M.N.)
- Correspondence: (M.L.D.G.); (P.C.); Tel.: +39-0984-493095 (M.L.D.G.); +39-0961-3694094 (P.C.)
| | - Loredana Maiuolo
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Cubo 12C, 87036-Arcavacata di Rende (CS), Italy;
| | - Sofia Tallarico
- Dipartimento di Scienze della Salute, (Università Magna Græcia, Viale Europa, 88100-Germaneto CZ), Italy; (S.B.); (S.T.); (M.N.)
| | - Monica Nardi
- Dipartimento di Scienze della Salute, (Università Magna Græcia, Viale Europa, 88100-Germaneto CZ), Italy; (S.B.); (S.T.); (M.N.)
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27
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De Ceglie C, Abbattista R, Losito I, Castellaneta A, Calvano CD, Bianco G, Palmisano F, Cataldi TRI. Influence of Horizontal Centrifugation Processes on the Content of Phenolic Secoiridoids and Their Oxidized Derivatives in Commercial Olive Oils: An Insight by Liquid Chromatography-High-Resolution Mass Spectrometry and Chemometrics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3171-3183. [PMID: 32052628 DOI: 10.1021/acs.jafc.0c00455] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Reversed-phase liquid chromatography with electrospray ionization-high-resolution/accuracy Fourier transform mass spectrometry (RPC-ESI-FTMS) and chemometrics were exploited to evaluate the influence of horizontal centrifugation by two- or three-phase decanters on the content of major phenolic secoiridoids in extravirgin olive oils (EVOOs). Despite the occurrence of other potential sources of variability typical of commercial olive oils, horizontal centrifugation was found to play a primary role, with a general increase of secoiridoid content occurring when two-phase decanters were used. As emphasized by principal component analysis (PCA), the increase involved preferentially oleacin and oleocanthal, when oxidative deterioration was purposely minimized during and/or after production, and oleuropein and ligstroside aglycones, when no vertical centrifugation was performed at the end of the productive cycle. The influence of the type of horizontal centrifugation was also emphasized by the elaboration of RPC-ESI-FTMS data based on hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA).
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Affiliation(s)
| | | | | | | | | | - Giuliana Bianco
- Dipartimento di Scienze, Università degli Studi della Basilicata, via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
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28
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Guerrini L, Zanoni B, Breschi C, Angeloni G, Masella P, Calamai L, Parenti A. Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure. Molecules 2020; 25:E420. [PMID: 31968582 PMCID: PMC7024224 DOI: 10.3390/molecules25020420] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 01/16/2020] [Accepted: 01/18/2020] [Indexed: 02/07/2023] Open
Abstract
Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of water activity (>0.6 Aw) was related to the formation of volatile aroma compounds, which were responsible for the "fusty" sensory defect. Furthermore, high water activity values were related to an increase in the hydrolytic degradation rate of the phenolic compounds. The oil turbidity has to be planned and controlled, starting from adjustment of the water content and application of good manufacturing practices.
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Affiliation(s)
- Lorenzo Guerrini
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144 Florence, Italy; (B.Z.); (C.B.); (G.A.); (P.M.); (L.C.); (A.P.)
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29
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Breschi C, Guerrini L, Domizio P, Ferraro G, Calamai L, Canuti V, Masella P, Parenti A, Fratini E, Fia G, Zanoni B. Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900195] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Carlotta Breschi
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Lorenzo Guerrini
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Paola Domizio
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Giovanni Ferraro
- Department of Chemistry “Ugo Schiff” – Università degli Studi di Firenze Via della Lastruccia 3–13 50019 Sesto Fiorentino Italy
| | - Luca Calamai
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Valentina Canuti
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Piernicola Masella
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Alessandro Parenti
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Emiliano Fratini
- Department of Chemistry “Ugo Schiff” – Università degli Studi di Firenze Via della Lastruccia 3–13 50019 Sesto Fiorentino Italy
| | - Giovanna Fia
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Bruno Zanoni
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
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30
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López-Yerena A, Lozano-Castellón J, Olmo-Cunillera A, Tresserra-Rimbau A, Quifer-Rada P, Jiménez B, Pérez M, Vallverdú-Queralt A. Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil. Molecules 2019; 24:E1986. [PMID: 31126122 PMCID: PMC6572524 DOI: 10.3390/molecules24101986] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 05/14/2019] [Accepted: 05/18/2019] [Indexed: 11/26/2022] Open
Abstract
Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivated under organic and conventional systems. The quantification and identification of individual polyphenols was carried out by liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS). Significantly higher levels (p < 0.05) of phenolic compounds were found in organic EVOOs. The methodology used was able to detect previously unreported differences in bioactive components between organic and conventional EVOOs.
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Affiliation(s)
- Anallely López-Yerena
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Anna Tresserra-Rimbau
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
- Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Center, Universitat Rovira i Virgili, 43002 Reus, Spain.
| | - Paola Quifer-Rada
- Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, 08041 Barcelona, Spain.
| | - Brígida Jiménez
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica, Centro de Cabra, Antigua Ctra, Cabra-Doña Mencía, Km. 2.5, 14940 Córdoba, Spain.
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
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31
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Cecchi L, Breschi C, Migliorini M, Canuti V, Fia G, Mulinacci N, Zanoni B. Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800449] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Lorenzo Cecchi
- NEUROFARBA DepartmentUniversità degli Studi di FirenzeVia Ugo Schiff 650019 Sesto F. noFlorenceItaly
| | - Carlotta Breschi
- Department of AgriculturalFood and Forestry Systems Management (GESAAF)Food Science and Technology and Microbiology SectionUniversità degli Studi di FirenzeVia Donizetti 650144 FlorenceItaly
| | - Marzia Migliorini
- Carapelli Firenze S.p.A.Via Leonardo da Vinci 3150028 Tavarnelle Val di PesaFlorenceItaly
| | - Valentina Canuti
- Department of AgriculturalFood and Forestry Systems Management (GESAAF)Food Science and Technology and Microbiology SectionUniversità degli Studi di FirenzeVia Donizetti 650144 FlorenceItaly
| | - Giovanna Fia
- Department of AgriculturalFood and Forestry Systems Management (GESAAF)Food Science and Technology and Microbiology SectionUniversità degli Studi di FirenzeVia Donizetti 650144 FlorenceItaly
| | - Nadia Mulinacci
- NEUROFARBA DepartmentUniversità degli Studi di FirenzeVia Ugo Schiff 650019 Sesto F. noFlorenceItaly
| | - Bruno Zanoni
- Department of AgriculturalFood and Forestry Systems Management (GESAAF)Food Science and Technology and Microbiology SectionUniversità degli Studi di FirenzeVia Donizetti 650144 FlorenceItaly
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32
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Boucheffa S, Tamendjari A, Sanchez‐Gimeno AC, Rovellini P, Venturini S, di Rienzo V, Miazzi MM, Montemurro C. Diversity Assessment of Algerian Wild and Cultivated Olives (
Olea europeae
L.) by Molecular, Morphological, and Chemical Traits. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800302] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Saliha Boucheffa
- Laboratoire de Biochimie AppliquéeFaculté des Sciences de la Nature et de la VieUniversité de BejaiaBejaia 06000Algeria
- Département de BiochimieFaculté des Sciences de la Nature et de la VieUniversité de Sétif 1Sétif 19000Algeria
| | - Abderezak Tamendjari
- Laboratoire de Biochimie AppliquéeFaculté des Sciences de la Nature et de la VieUniversité de BejaiaBejaia 06000Algeria
| | - Ana Cristina Sanchez‐Gimeno
- Tecnología de los Alimentos, Facultad de VeterinariaUniversidad de Zaragoza‐Miguel ServetZaragoza 50013Spain
| | - Pierangela Rovellini
- INNOVHUB – SSI Azienda Speciale della Camera di Commercio di Milano s.r.l. Fats and Oils LaboratoryMilanItaly
| | - Stefania Venturini
- INNOVHUB – SSI Azienda Speciale della Camera di Commercio di Milano s.r.l. Fats and Oils LaboratoryMilanItaly
| | - Valentina di Rienzo
- Department of Soil, Plant and Food Sciences (DI.S.S.P.A.)University of BariVia Amendola 165/ABari 70126Italy
| | - Monica Marilena Miazzi
- Department of Soil, Plant and Food Sciences (DI.S.S.P.A.)University of BariVia Amendola 165/ABari 70126Italy
| | - Cinzia Montemurro
- Department of Soil, Plant and Food Sciences (DI.S.S.P.A.)University of BariVia Amendola 165/ABari 70126Italy
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33
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Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review. ELECTRONICS 2018. [DOI: 10.3390/electronics7120387] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Electrochemical bioinspired sensor devices combined with chemometric tools have experienced great advances in the last years, being extensively used for food qualitative and quantitative evaluation, namely for olive oil analysis. Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized nutritional and health properties as well as highly appreciated organoleptic characteristics. These positive attributes are mainly due to olive oil richness in bioactive compounds such as phenolic compounds. In addition, these compounds enhance their overall sensory quality, being mainly responsible for the usual olive oil pungency and bitterness. This review aims to compile and discuss the main research advances reported in the literature regarding the use of electrochemical sensor based-devices for assessing bioactive compounds in olive oil. The main advantages and limitations of these fast, accurate, bioinspired voltammetric, potentiometric and/or amperometric sensor green-approaches will be addressed, aiming to establish the future challenges for becoming a practical quality analytical tool for industrial and commercial applications.
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34
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Zhao YX, Wang JJ, Zhang L, Zhang S, Su SL, Duan JA, Yao ZZ, Xu SK. Bioactive luteoloside produced by Myroides odoratimimus, solvent-tolerant bacterium form the rhizosphere of Lonicera japonica. Nat Prod Res 2018; 33:3559-3562. [DOI: 10.1080/14786419.2018.1481838] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Y. X. Zhao
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Jiangsu Key Laboratory for High Technology Research of TCM Formulae, State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine , Nanjing, PR China
| | - J. J. Wang
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Jiangsu Key Laboratory for High Technology Research of TCM Formulae, State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine , Nanjing, PR China
| | - L. Zhang
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Jiangsu Key Laboratory for High Technology Research of TCM Formulae, State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine , Nanjing, PR China
| | - S. Zhang
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Jiangsu Key Laboratory for High Technology Research of TCM Formulae, State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine , Nanjing, PR China
| | - S. L. Su
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Jiangsu Key Laboratory for High Technology Research of TCM Formulae, State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine , Nanjing, PR China
| | - J. A. Duan
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Jiangsu Key Laboratory for High Technology Research of TCM Formulae, State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine , Nanjing, PR China
| | - Z. Z. Yao
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Jiangsu Key Laboratory for High Technology Research of TCM Formulae, State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine , Nanjing, PR China
| | - S. K. Xu
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Jiangsu Key Laboratory for High Technology Research of TCM Formulae, State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine , Nanjing, PR China
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35
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Miho H, Díez CM, Mena-Bravo A, Sánchez de Medina V, Moral J, Melliou E, Magiatis P, Rallo L, Barranco D, Priego-Capote F. Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey. Food Chem 2018; 266:192-199. [PMID: 30381176 DOI: 10.1016/j.foodchem.2018.06.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/25/2018] [Accepted: 06/03/2018] [Indexed: 11/16/2022]
Abstract
Despite the evident influence of the cultivar on olive oil composition, few studies have been devoted to exploring the variability of phenols in a representative number of monovarietal olive oils. In this study, oil samples from 80 cultivars selected for their impact on worldwide oil production were analyzed to compare their phenolic composition by using a method based on LC-MS/MS. Secoiridoid derivatives were the most concentrated phenols in virgin olive oil, showing high variability that was significantly due to the cultivar. Multivariate analysis allowed discrimination between four groups of cultivars through their phenolic profiles: (i) richer in aglycon isomers of oleuropein and ligstroside; (ii) richer in oleocanthal and oleacein; (iii) richer in flavonoids; and (iv) oils with balanced but reduced phenolic concentrations. Additionally, correlation analysis showed no linkage among aglycon isomers and oleocanthal/oleacein, which can be explained by the enzymatic pathways involved in the metabolism of both oleuropein and ligstroside.
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Affiliation(s)
- H Miho
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - C M Díez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - A Mena-Bravo
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain
| | - V Sánchez de Medina
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain
| | - J Moral
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Plant Pathology Department, University of California Davis, Davis, USA
| | - E Melliou
- Laboratory of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Greece
| | - P Magiatis
- Laboratory of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Greece
| | - L Rallo
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - D Barranco
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - F Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain.
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36
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Lombardo L, Grasso F, Lanciano F, Loria S, Monetti E. Broad-Spectrum Health Protection of Extra Virgin Olive Oil Compounds. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/b978-0-444-64057-4.00002-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2023]
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37
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Culeddu N, Chessa M, Bandino G, Sedda P, Zurru R, Anedda R, Motroni A, Molinu MG, Dettori S, Santona M. Classification of Monovarietal Sardinian Extra Virgin Olive Oils by 1
H NMR Metabolomic. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700035] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Nicola Culeddu
- Institute of Biological Chemistry - National Council of Research; Sassari Italy
| | - Matilde Chessa
- Institute of Biological Chemistry - National Council of Research; Sassari Italy
| | - Giovanni Bandino
- AGRIS Sardegna Agricultural Research Agency of Sardinia Department for research on Wood and Fruit tree; Cagliari Italy
| | - Piergiorgio Sedda
- AGRIS Sardegna Agricultural Research Agency of Sardinia Department for research on Wood and Fruit tree; Cagliari Italy
| | - Roberto Zurru
- AGRIS Sardegna Agricultural Research Agency of Sardinia Department for research on Wood and Fruit tree; Cagliari Italy
| | - Roberto Anedda
- Porto Conte Ricerche Srl, SP 55 Porto Conte/Capo Caccia Tramariglio-Alghero, SS; Cagliari Italy
| | - Andrea Motroni
- ARPAS - Sardinia Environmental Protection Agency Department of Meteorology and Climatology; Sassari Italy
| | - Maria Giovanna Molinu
- Institute of Sciences of Food Production − National Council of Research; Sassari Italy
| | - Sandro Dettori
- Department of Science for Nature and Environmental Resources; University of Sassari, DIPNET; Sassari Italy
| | - Mario Santona
- Department of Science for Nature and Environmental Resources; University of Sassari, DIPNET; Sassari Italy
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Fregapane G, Salvador MD. Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process. Antioxidants (Basel) 2017; 6:E61. [PMID: 28771173 PMCID: PMC5618089 DOI: 10.3390/antiox6030061] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 07/27/2017] [Accepted: 07/31/2017] [Indexed: 12/29/2022] Open
Abstract
The evolution of the main phenolic secoiridoid compounds throughout the different stages of the virgin olive oil making process-crushing, malaxation and liquid-solid separation-is studied here, with the goal of making possible the prediction of the partition and transformation that take place in the different steps of the process. The concentration of hydroxytyrosol secoiridoids produced under the different crushing conditions studied are reasonably proportional to the intensity of the milling stage, and strongly depend on the olive variety processed. During malaxation, the content of the main phenolic secoiridoids is reduced, especially in the case of the hydroxytyrosol derivatives, in which a variety-dependent behaviour is observed. The prediction of the concentration of phenolic secoiridoids finally transferred from the kneaded paste to the virgin olive oil is also feasible, and depends on the phenolic content and amount of water in the olive paste. The determination of the phenolic compounds in the olive fruit, olive paste and olive oil has been carried out by LC-MS (Liquid-Chromatography Mass-Spectrometry). This improved knowledge could help in the use of more adequate processing conditions for the production of virgin olive oil with desired properties; for example, higher or lower phenolic content, as the amount of these minor components is directly related to its sensory, antioxidant and healthy properties.
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Affiliation(s)
- Giuseppe Fregapane
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, E-13071 Ciudad Real, Spain.
| | - M Desamparados Salvador
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, E-13071 Ciudad Real, Spain.
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39
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Trapani S, Breschi C, Cecchi L, Guerrini L, Mulinacci N, Parenti A, Canuti V, Picchi M, Caruso G, Gucci R, Zanoni B. Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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40
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DNA diversity in olive (Olea europaea L.) and its relationships with fatty acid, biophenol and sensory profiles of extra virgin olive oils. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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41
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Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.01.030] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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42
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Vitaglione P, Savarese M, Paduano A, Scalfi L, Fogliano V, Sacchi R. Healthy virgin olive oil: a matter of bitterness. Crit Rev Food Sci Nutr 2016; 55:1808-18. [PMID: 24915318 DOI: 10.1080/10408398.2012.708685] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste. The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect. Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavor to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake. In this paper, the chemist's and nutritionist's point of view has been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed.
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Affiliation(s)
- Paola Vitaglione
- a Department of Agricultural and Food Science, Federico II University of Naples , Portici , NA , Italy
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43
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Talhaoui N, Gómez-Caravaca AM, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A. Pattern of Variation of Fruit Traits and Phenol Content in Olive Fruits from Six Different Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10466-76. [PMID: 26509962 DOI: 10.1021/acs.jafc.5b04315] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
In the present study, olive fruits from six cultivars grown under similar agronomical and environmental conditions were collected at four different times during fruit ripening. Some agronomical traits were determined, and general increases in the size of the fruit and oil contents were recorded for all cultivars. The phenolic fraction in fruits was also identified and quantified during the same period using high-performance liquid chromatography-diode array detection-time-of-flight-mass spectrometry. Thus, a total of 57 phenolic compounds were determined, and qualitative and quantitative differences among cultivars and also among sampling times were observed. In contrast to the agronomical traits, a general decrease of total phenolic compounds was observed, characterized by a domination of secoiridoids at the beginning of ripening and by a domination of simple phenols and flavonoids in the end. This is the first time that four of the six cultivars have been studied regarding phenolic compounds evolution during ripening.
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Affiliation(s)
- Nassima Talhaoui
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
| | - Lorenzo León
- IFAPA Centro Alameda del Obispo , Avenida Menéndez Pidal s/n, E-14004 Córdoba, Spain
| | - Raúl De la Rosa
- IFAPA Centro Alameda del Obispo , Avenida Menéndez Pidal s/n, E-14004 Córdoba, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
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44
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Koudounas K, Banilas G, Michaelidis C, Demoliou C, Rigas S, Hatzopoulos P. A defence-related Olea europaea β-glucosidase hydrolyses and activates oleuropein into a potent protein cross-linking agent. JOURNAL OF EXPERIMENTAL BOTANY 2015; 66:2093-106. [PMID: 25697790 PMCID: PMC4669557 DOI: 10.1093/jxb/erv002] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Oleuropein, the major secoiridoid compound in olive, is involved in a sophisticated two-component defence system comprising a β-glucosidase enzyme that activates oleuropein into a toxic glutaraldehyde-like structure. Although oleuropein deglycosylation studies have been monitored extensively, an oleuropein β-glucosidase gene has not been characterized as yet. Here, we report the isolation of OeGLU cDNA from olive encoding a β-glucosidase belonging to the defence-related group of terpenoid-specific glucosidases. In planta recombinant protein expression assays showed that OeGLU deglycosylated and activated oleuropein into a strong protein cross-linker. Homology and docking modelling predicted that OeGLU has a characteristic (β/α)8 TIM barrel conformation and a typical construction of a pocket-shaped substrate recognition domain composed of conserved amino acids supporting the β-glucosidase activity and non-conserved residues associated with aglycon specificity. Transcriptional analysis in various olive organs revealed that the gene was developmentally regulated, with its transcript levels coinciding well with the spatiotemporal patterns of oleuropein degradation and aglycon accumulation in drupes. OeGLU upregulation in young organs reflects its prominent role in oleuropein-mediated defence system. High gene expression during drupe maturation implies an additional role in olive secondary metabolism, through the degradation of oleuropein and reutilization of hydrolysis products.
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Affiliation(s)
| | - Georgios Banilas
- Department of Biotechnology, Agricultural University of Athens, 118 55 Athens, Greece Department of Oenology and Beverage Technology, Technological Educational Institute of Athens, 12210 Athens, Greece
| | - Christos Michaelidis
- Department of Biotechnology, Agricultural University of Athens, 118 55 Athens, Greece University of Nicosia Research Foundation, University of Nicosia, 1700 Nicosia, Cyprus
| | - Catherine Demoliou
- University of Nicosia Research Foundation, University of Nicosia, 1700 Nicosia, Cyprus
| | - Stamatis Rigas
- Department of Biotechnology, Agricultural University of Athens, 118 55 Athens, Greece
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45
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Lozano-Sánchez J, Castro-Puyana M, Mendiola JA, Segura-Carretero A, Cifuentes A, Ibáñez E. Recovering bioactive compounds from olive oil filter cake by advanced extraction techniques. Int J Mol Sci 2014; 15:16270-83. [PMID: 25226536 PMCID: PMC4200768 DOI: 10.3390/ijms150916270] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2014] [Revised: 09/04/2014] [Accepted: 09/05/2014] [Indexed: 12/29/2022] Open
Abstract
The potential of by-products generated during extra-virgin olive oil (EVOO) filtration as a natural source of phenolic compounds (with demonstrated bioactivity) has been evaluated using pressurized liquid extraction (PLE) and considering mixtures of two GRAS (generally recognized as safe) solvents (ethanol and water) at temperatures ranging from 40 to 175 °C. The extracts were characterized by high-performance liquid chromatography (HPLC) coupled to diode array detection (DAD) and electrospray time-of-flight mass spectrometry (HPLC-DAD-ESI-TOF/MS) to determine the phenolic-composition of the filter cake. The best isolation procedure to extract the phenolic fraction from the filter cake was accomplished using ethanol and water (50:50, v/v) at 120 °C. The main phenolic compounds identified in the samples were characterized as phenolic alcohols or derivatives (hydroxytyrosol and its oxidation product), secoiridoids (decarboxymethylated and hydroxylated forms of oleuropein and ligstroside aglycones), flavones (luteolin and apigenin) and elenolic acid derivatives. The PLE extraction process can be applied to produce enriched extracts with applications as bioactive food ingredients, as well as nutraceuticals.
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Affiliation(s)
- Jesús Lozano-Sánchez
- Research and Development Functional Olive Oil Department, Aceites Maeva S.L., Avda. Incar, S/N 18130 Escúzar Granada, Granada 18007, Spain.
| | - María Castro-Puyana
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Jose A Mendiola
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Antonio Segura-Carretero
- Research and Development of Functional Food Centre, Health Science Technological Park, Avda. del Conocimiento, Ed. BioRegión, Armilla, Granada 18007, Spain.
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
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46
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Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil. Food Chem 2014; 171:364-9. [PMID: 25308681 DOI: 10.1016/j.foodchem.2014.09.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 07/25/2014] [Accepted: 09/03/2014] [Indexed: 11/21/2022]
Abstract
The effect of modifying polyphenol oxidase (PPO) and peroxidase (POX) activity during the extraction of virgin olive oil has been assessed in terms of its influence on the phenolic profile of the oil produced. These enzymes were modified by adding exogenous enzyme or specific inhibitors during the milling and subsequent kneading step, studying the effect on specific phenolic compounds in the oils. PPO is the main enzyme involved in phenolic oxidation at the milling step whereas POX activity seems to be the main influence during the kneading step. The data obtained suggest it is possible to increase the nutritional and organoleptic quality of virgin olive oil by inhibiting these enzymes during olive fruit processing. Treatment with the PPO inhibitor tropolone produced a twofold increase in the phenolic fraction, which would therefore seem to be an interesting strategy to improve the nutritional and organoleptic properties of virgin olive oil.
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47
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A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.040] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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48
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Kalogeropoulos N, Tsimidou MZ. Antioxidants in Greek Virgin Olive Oils. Antioxidants (Basel) 2014; 3:387-413. [PMID: 26784878 PMCID: PMC4665486 DOI: 10.3390/antiox3020387] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Revised: 03/31/2014] [Accepted: 04/10/2014] [Indexed: 01/10/2023] Open
Abstract
Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars-excluding clonal selections-is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of exceptional quality. The benefits of consuming virgin olive oil, originally attributed to its high oleic acid content, are now considered to be the combined result of several nutrient and non-nutrient phytochemicals. The present work summarizes available data regarding natural antioxidants in Greek virgin olive oils (VOO) namely, polar phenolic compounds, tocopherols, squalene, and triterpenic acids. The literature survey indicated gaps in information, which should be filled in the near future so that the intrinsic properties of this major agricultural product of Greece will be substantiated on a solid scientific basis.
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Affiliation(s)
- Nick Kalogeropoulos
- Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Str., Athens 17661, Greece.
| | - Maria Z Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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49
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Biomimetic synthesis and antioxidant evaluation of 3,4-DHPEA-EDA [2-(3,4-hydroxyphenyl) ethyl (3S,4E)-4-formyl-3-(2-oxoethyl)hex-4-enoate]. Food Chem 2014; 162:89-93. [PMID: 24874361 DOI: 10.1016/j.foodchem.2014.04.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2013] [Revised: 03/14/2014] [Accepted: 04/02/2014] [Indexed: 02/03/2023]
Abstract
Phenolic compounds present in extra virgin olive oil have attracted considerable recent attention. Many of them, show specific anti-inflammatory and anti-tumor activities. In this work we describe the biomimetic synthesis of 3,4-DHPEA-EDA [2-(3,4-hydroxyphenyl) ethyl (3S,4E)-4-formyl-3-(2-oxoethyl)hex-4-enoate], starting from natural demethyloleuropein present in olive tissues. A comparison between 3,4-DHPEA-EDA (6) and oleuropein (1), oleuropein aglycone (4) and hydroxytyrosol ORACFL values was undertaken.
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50
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Clodoveo ML, Hbaieb RH, Kotti F, Mugnozza GS, Gargouri M. Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities. Compr Rev Food Sci Food Saf 2014; 13:135-154. [PMID: 33412651 DOI: 10.1111/1541-4337.12054] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Accepted: 11/21/2013] [Indexed: 11/28/2022]
Abstract
This monograph is a critical review of the biological activities that occur during virgin olive oil (VOO) extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product toward the consumer expectations. "Modulation" of the product quality properties has the main aim to predetermine the quantity and the quality of 2 classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the 1st section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the 2nd section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested.
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Affiliation(s)
- Maria Lisa Clodoveo
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Rim Hachicha Hbaieb
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Faten Kotti
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Giacomo Scarascia Mugnozza
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Mohamed Gargouri
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
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