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Chien HJ, Zheng YF, Wang WC, Kuo CY, Hsu YM, Lai CC. Determination of adulteration, geographical origins, and species of food by mass spectrometry. MASS SPECTROMETRY REVIEWS 2023; 42:2273-2323. [PMID: 35652168 DOI: 10.1002/mas.21780] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 04/07/2022] [Accepted: 04/12/2022] [Indexed: 06/15/2023]
Abstract
Food adulteration, mislabeling, and fraud, are rising global issues. Therefore, a number of precise and reliable analytical instruments and approaches have been proposed to ensure the authenticity and accurate labeling of food and food products by confirming that the constituents of foodstuffs are of the kind and quality claimed by the seller and manufacturer. Traditional techniques (e.g., genomics-based methods) are still in use; however, emerging approaches like mass spectrometry (MS)-based technologies are being actively developed to supplement or supersede current methods for authentication of a variety of food commodities and products. This review provides a critical assessment of recent advances in food authentication, including MS-based metabolomics, proteomics and other approaches.
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Affiliation(s)
- Han-Ju Chien
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yi-Feng Zheng
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Wei-Chen Wang
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Cheng-Yu Kuo
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yu-Ming Hsu
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Chien-Chen Lai
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
- Graduate Institute of Chinese Medical Science, China Medical University, Taichung, Taiwan
- Advanced Plant Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
- Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, Taiwan
- Rong Hsing Research Center For Translational Medicine, National Chung Hsing University, Taichung, Taiwan
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Reboredo-Rodríguez P, González-Barreiro C, Martínez-Carballo E, Cambeiro-Pérez N, Rial-Otero R, Figueiredo-González M, Cancho-Grande B. Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products. Molecules 2021; 26:6667. [PMID: 34771074 PMCID: PMC8588322 DOI: 10.3390/molecules26216667] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/24/2021] [Accepted: 10/29/2021] [Indexed: 12/26/2022] Open
Abstract
The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.
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Affiliation(s)
| | | | | | | | | | - María Figueiredo-González
- Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, 32004-Ourense, Spain; (P.R.-R.); (C.G.-B.); (E.M.-C.); (N.C.-P.); (R.R.-O.); (B.C.-G.)
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Application of High Resolution Mass Spectrometric methods coupled with chemometric techniques in olive oil authenticity studies - A review. Anal Chim Acta 2020; 1134:150-173. [PMID: 33059861 DOI: 10.1016/j.aca.2020.07.029] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 07/13/2020] [Accepted: 07/14/2020] [Indexed: 12/21/2022]
Abstract
Extra Virgin Olive Oil (EVOO), the emblematic food of the Mediterranean diet, is recognized for its nutritional value and beneficial health effects. The main authenticity issues associated with EVOO's quality involve the organoleptic properties (EVOO or defective), mislabeling of production type (organic or conventional), variety and geographical origin, and adulteration. Currently, there is an emerging need to characterize EVOOs and evaluate their genuineness. This can be achieved through the development of analytical methodologies applying advanced "omics" technologies and the investigation of EVOOs chemical fingerprints. The objective of this review is to demonstrate the analytical performance of High Resolution Mass Spectrometry (HRMS) in the field of food authenticity assessment, allowing the determination of a wide range of food constituents with exceptional identification capabilities. HRMS-based workflows used for the investigation of critical olive oil authenticity issues are presented and discussed, combined with advanced data processing, comprehensive data mining and chemometric tools. The use of unsupervised classification tools, such as Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA), as well as supervised classification techniques, including Linear Discriminant Analysis (LDA), Support Vector Machine (SVM), Partial Least Square Discriminant Analysis (PLS-DA), Orthogonal Projection to Latent Structure-Discriminant Analysis (OPLS-DA), Counter Propagation Artificial Neural Networks (CP-ANNs), Self-Organizing Maps (SOMs) and Random Forest (RF) is summarized. The combination of HRMS methodologies with chemometrics improves the quality and reliability of the conclusions from experimental data (profile or fingerprints), provides valuable information suggesting potential authenticity markers and is widely applied in food authenticity studies.
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Navajas-Porras B, Pérez-Burillo S, Morales-Pérez J, Rufián-Henares JA, Pastoriza S. Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety. Food Chem 2020; 325:126926. [PMID: 32387954 DOI: 10.1016/j.foodchem.2020.126926] [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: 01/27/2020] [Revised: 04/21/2020] [Accepted: 04/25/2020] [Indexed: 01/03/2023]
Abstract
The aim of this work was to study the evolution of quality parameters, fatty acid composition, antioxidant capacity and total phenolic content of olive oil obtained from two olive varieties (Manzanilla and Picual) with different maturation. Antioxidant capacity and total phenolic content were measured after submitting the olive oil to in vitro digestion and fermentation to mimic physiological conditions. Quality parameters were always within the legal limits to be called "Extra Virgin Olive Oil". Antioxidant capacity, total phenolic content, saturated fatty acids and monounsaturated fatty acids (MUFA) decreased along maturation, whereas polyunsaturated fatty acids (PUFA) increased in both varieties. Manzanilla showed higher PUFA content, whereas Picual had higher MUFA concentration, antioxidant capacity and total phenolic content. The fermented fraction of olive oil displayed a higher antioxidant capacity. Finally, the statistical approach demonstrated that the type of variety is more important than collection date regarding fatty acid composition and antioxidant capacity.
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Affiliation(s)
- B Navajas-Porras
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - S Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - J Morales-Pérez
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - J A Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.
| | - S Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
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Amanpour A, Kelebek H, Selli S. LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives. JOURNAL OF MASS SPECTROMETRY : JMS 2019; 54:227-238. [PMID: 30593706 DOI: 10.1002/jms.4326] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 12/12/2018] [Accepted: 12/17/2018] [Indexed: 06/09/2023]
Abstract
The current study was designed to find out how olive maturity indices (2.5, 3.5, and 4.5) affect the individual phenolic compounds and antioxidant potencies of olive oils produced from cv. Nizip Yaglik olives. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry in multiple reaction monitoring mode was utilized for the determination of phenolic composition qualitatively and quantitatively. Findings asserted a quite similar phenolic profile (14 phenols) depending on the various phenolic groups in all oils, while the concentration of total and individual phenolic compounds revealed significant differences between the samples statistically (p < 0.05). Among the individual phenolic classes in all samples, secoiridoids were the most prevailing group and their total content showed a clear significant decline as the olive fruits get ripened. Antioxidant potency values showed a clear diminution attitude during the maturation of the olives. The principal component analysis revealed that oils were discriminated from each other according to phenolic compounds and antioxidant potencies. Moreover, oils obtained from the unripe and medium-ripe fruits possessed a very good quality marked by their elevated phenolic levels.
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Affiliation(s)
- Asghar Amanpour
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
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Guissous M, Le Dréau Y, Boulkhroune H, Madani T, Artaud J. Chemometric Characterization of Eight Monovarietal Algerian Virgin Olive Oils. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12030] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Mokhtar Guissous
- Department of Biology, Faculty of Life and Nature SciencesMohamed El Bachir El Ibrahimi University Bordj Bou Arreridj 34000 Algeria
| | - Yveline Le Dréau
- Aix Marseille UnivUniv Avignon, CNRS, IRD, IMBE Marseille France
| | - Hasna Boulkhroune
- Department of Biology, Faculty of Life and Nature SciencesMohamed El Bachir El Ibrahimi University Bordj Bou Arreridj 34000 Algeria
| | - Toufik Madani
- Department of Biology, Faculty of Life and Nature SciencesMohamed El Bachir El Ibrahimi University Bordj Bou Arreridj 34000 Algeria
| | - Jacques Artaud
- Aix Marseille UnivUniv Avignon, CNRS, IRD, IMBE Marseille France
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Lozano-Sánchez J, Bendini A, Di Lecce G, Valli E, Gallina Toschi T, Segura-Carretero A. Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600096] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Jesús Lozano-Sánchez
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Edificio BioRegión; Granada Spain
- Research and Development of Functional Olive Oil Department; Aceites Maeva S. L.; Escúzar Granada Spain
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Giuseppe Di Lecce
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Antonio Segura-Carretero
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Edificio BioRegión; Granada Spain
- Department of Analytical Chemistry; University of Granada; Granada Spain
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Gargouri OD, Rouina YB, Mansour AB, Flamini G, Rouina BB, Bouaziz M. Comparative Study of Oil Quality and Aroma Profiles from Tunisian Olive Cultivars Growing in Saharian Oasis Using Chemometric Analysis. J Oleo Sci 2016; 65:1033-1044. [PMID: 27829608 DOI: 10.5650/jos.ess15286] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Aroma profile, oxidative stability and quality parameters of virgin olive oil from four cultivars (Chemlali, Chetoui, Koroneiki and Rjim), grown in Rjim Maatoug oasis in southern of Tunisia, were studied for the first time. The olive oil samples were obtained during maturation from a crop season (2012-2013). The results showed the quality parameters, i.e., free fatty acid, UV absorbance at 232 and 270 nm, increases during maturation exceeding the upper limit established by the IOOC norm. Chlorophyll and carotenoid pigments tended to decrease during ripening stages. The trend of oxidative stability, total phenols and Odiphenols exhibited a reduction of antioxidant activity at more advanced stages of maturity. The marks achieved showed that oil quality degradation is due to the great drought of climate: high temperature, high light intensity and low rainfall. Studied aroma profiles of cultivars were also influenced by severe climatic conditions. Twenty-four compounds were characterized, representing 94.8-99.8% of the total volatiles. In all samples, a strong decrease was observed in aldehydes compounds.
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Affiliation(s)
- Olfa Dridi Gargouri
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax
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Dag A, Zipori I, Bustan A, Kerem Z. Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0764152] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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