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Navarro A, Ruiz-Méndez MV, Sanz C, Martínez M, Rego D, Pérez AG. Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality. Foods 2022; 11:foods11142022. [PMID: 35885265 PMCID: PMC9318511 DOI: 10.3390/foods11142022] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 12/17/2022] Open
Abstract
The quality of virgin olive oil (VOO) is largely determined by the technology used in the industrial process of extracting the oil. Technological innovations within this field aim to strike a proper balance between oil yield and the optimal chemical composition of VOO. The application of pulsed electric fields (PEF) that cause the electroporation of the plant cell membranes favors a more efficient breakage of the olive fruit tissue, which in turn could facilitate the extraction of the oil and some of its key minor components. Pilot-scale and industrial extraction tests have been conducted to assess the effect of PEF technology on the oil extraction yield and on the organoleptic and functional quality of VOO. The best results were obtained by combining the PEF treatment (2 kV/cm) with short malaxation times and a low processing temperature. Under these conditions, PEF technology could decisively improve the oil yield by up to 25% under optimal conditions and enhance the incorporation of phenolic and volatile compounds into the oils. The PEF treatment neither affected the physicochemical parameters used to determine the commercial categories of olive oils, nor the tocopherol content. Similarly, the sensory evaluation of the PEF-extracted oils by means of a panel test did not detect the appearance of any defect or off-flavor. In addition, the intensity of positive attributes (fruity, bitter and pungent) was generally higher in PEF oils than in control oils.
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Affiliation(s)
- Alberto Navarro
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
| | - María-Victoria Ruiz-Méndez
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
| | - Carlos Sanz
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
| | | | - Duarte Rego
- EnergyPulse Systems, Est Paco Lumiar Polo Tecnológico Lt3, 1600-546 Lisbon, Portugal
| | - Ana G Pérez
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
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Pino C, Sepúlveda B, Tapia F, Saavedra J, García-González DL, Romero N. The Impact of Mild Frost Occurring at Different Harvesting Times on the Volatile and Phenolic Composition of Virgin Olive Oil. Antioxidants (Basel) 2022; 11:antiox11050852. [PMID: 35624716 PMCID: PMC9137612 DOI: 10.3390/antiox11050852] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/22/2022] [Accepted: 04/24/2022] [Indexed: 02/06/2023] Open
Abstract
The organoleptic characteristics of virgin olive oil (VOO), together with its nutritional and health properties, have led the olive tree to be cultivated beyond the Mediterranean basin, reaching latitudes with colder climates, with minimum temperatures below 0 °C and with a higher probability of early frosts. The freezing of olives generates destruction within the tissues and promotes degradation reactions. In this study, the impact of mild frost occurring at different harvesting times on the composition of volatiles and phenolic compounds in VOO were investigated. Arbequina variety olives were harvested at different stages of ripening. Half of the olives were subjected to oil extraction and the other half were frozen at −3 ± 1 °C for 12 h prior to oil extraction. A significant decrease of phenolic compounds with harvesting time was observed in both types of oils (fresh and frozen olives). Oils from frozen olives presented a slightly higher content of total phenols, except in the advanced ripening stage (September), and a slightly lower content of volatile compounds at all harvesting times. In addition, a higher content of 3,4-DHPEA-EDA was observed in oils from frozen olives, which is attributed to an early action of the endogenous β-glucosidase enzyme on oleuropein in freeze-damaged olive fruits. Principal component analysis and Discriminant Partial Least Square Regression allowed the oils to be classified according to the type of fruit (fresh and frozen) and the month of harvest. This study would indicate that mild frost would have a low impact on the chemical composition of virgin olive oil, although, this depends on the ripening stage.
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Affiliation(s)
- Catalina Pino
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Betsabet Sepúlveda
- Centro Para el Desarrollo de la Química—CEPEDEQ, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Francisco Tapia
- Instituto de Investigaciones Agropecuarias (INIA Intihuasi), La Serena 1700000, Chile;
| | - Jorge Saavedra
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso 2340000, Chile;
| | - Diego L. García-González
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain;
| | - Nalda Romero
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
- Correspondence:
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Zhang R, Moscona A, Myndzar K, Luttrell-Williams E, Vanegas S, Jay MR, Calderon K, Berger JS, Heffron SP. More frequent olive oil intake is associated with reduced platelet activation in obesity. Nutr Metab Cardiovasc Dis 2021; 31:3322-3325. [PMID: 34627691 PMCID: PMC8919933 DOI: 10.1016/j.numecd.2021.08.038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 08/11/2021] [Accepted: 08/16/2021] [Indexed: 02/02/2023]
Abstract
BACKGROUND AND AIMS Obesity is an independent risk factor for atherosclerotic cardiovascular disease (CVD), and platelet hyperactivation in obesity may contribute to this association. Olive oil consumption is associated with lower cardiovascular disease (CVD) risk in the general population. However, little is known for individuals with obesity. We investigated whether olive oil intake is associated with platelet activation in obesity. METHODS AND RESULTS We assessed platelet activation (surface P-selectin expression) with and without thrombin exposure and diet composition in 63 patients with severe obesity. Among 63 subjects with obesity, the mean age was 32.2 ± 8.0 years and BMI 44.1 ± 8.5 kg/m2. Olive oil intake was stratified into <1 time/week (n = 21), 1-3 times/week (n = 18), ≥4 times/week (n = 24). Strata did not differ by age, BMI or platelet count. Unstimulated P-selectin expression did not differ by olive oil consumption. Subjects with more frequent olive oil intake exhibited lower P-selectin expression on submaximal thrombin exposure. CONCLUSIONS More frequent olive oil intake is associated with reduced thrombin-induced platelet activation in obesity.
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Affiliation(s)
- Ruina Zhang
- Department of Medicine, Leon H. Charney Division of Cardiology, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA
| | - Alberto Moscona
- Department of Medicine, Leon H. Charney Division of Cardiology, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA
| | - Khrystyna Myndzar
- Department of Medicine, Leon H. Charney Division of Cardiology, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA
| | - Elliot Luttrell-Williams
- Department of Medicine, Leon H. Charney Division of Cardiology, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA
| | - Sally Vanegas
- Department of Medicine, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA
| | - Melanie R Jay
- Department of Medicine, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA
| | - Karry Calderon
- Department of Medicine, Leon H. Charney Division of Cardiology, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA
| | - Jeffrey S Berger
- Department of Medicine, Leon H. Charney Division of Cardiology, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA; NYU Center for the Prevention of Cardiovascular Disease, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA; Department of Surgery, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA
| | - Sean P Heffron
- Department of Medicine, Leon H. Charney Division of Cardiology, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA; NYU Center for the Prevention of Cardiovascular Disease, NYU Langone Medical Center, NYU School of Medicine, New York, NY, USA.
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García-Vico L, Sánchez R, Fernández G, Sanz C, Pérez AG. Study of the olive β-glucosidase gene family putatively involved in the synthesis of phenolic compounds of virgin olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5409-5418. [PMID: 33647167 DOI: 10.1002/jsfa.11189] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 02/16/2021] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Hydrolysis of the fruit phenolic glucosides occurring during the oil extraction process is the main biochemical reaction affecting the biosynthesis and accumulation of secoiridoid compounds in virgin olive oil. An integrated approach at the molecular, biochemical, and metabolic level was used to study the olive β-glucosidase gene family in seven olive cultivars selected by their different phenolic profiles. RESULTS Eight β-glucosidase genes have been identified by in silico analysis of an olive transcriptome. Their expression levels were analyzed by reverse transcription quantitative polymerase chain reaction in olive fruits at different ripening stages: I, green fruits, 16-19 weeks after flowering (WAF); II, yellow-green fruits, 22-25 WAF; III, turning fruits, 28-31 WAF; and IV, fully ripe fruits, 35-40 WAF. Gene expression was compared with the level of β-glucosidase activity in the fruit and with the phenolic composition of fruits and oils from different olive cultivars. Phylogenetic analysis of the encoded proteins and differences found among the β-glucosidase genes based on Gene Ontology enrichment analysis data suggests maximum involvement of two genes, OeBGLU1A and OeBGLU1B, in the phenolic composition of virgin olive oil. Positive correlation coefficients were found within each olive cultivar between OeBGLU1A and OeBGLU1B gene expression data and the phenolic content of the oil. CONCLUSION The results obtained suggest that the expression pattern of specific β-glucosidase genes may be an accurate predictor for the phenolic content of virgin olive oil that could be used in olive breeding programs. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lourdes García-Vico
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), Seville, Spain
| | - Rosario Sánchez
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), Seville, Spain
| | - Guillermo Fernández
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), Seville, Spain
| | - Carlos Sanz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), Seville, Spain
| | - Ana G Pérez
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), Seville, Spain
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Contreras-Barraza N, Madrid-Casaca H, Salazar-Sepúlveda G, Garcia-Gordillo MÁ, Adsuar JC, Vega-Muñoz A. Bibliometric Analysis of Studies on Coffee/Caffeine and Sport. Nutrients 2021; 13:nu13093234. [PMID: 34579111 PMCID: PMC8466917 DOI: 10.3390/nu13093234] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/10/2021] [Accepted: 09/15/2021] [Indexed: 11/22/2022] Open
Abstract
This article provides an empirical overview of coffee/caffeine studies in relation to sport worldwide, an incipient but growing relationship that has existed since 1938, although systematized over time since 1999. The extracted articles were examined using a bibliometric approach based on data from 160 records stored in the Web of Science (JCR) between 1938 and August 2021, applying traditional bibliometric laws and using VOSviewer for data and metadata processing. Among the results, these articles highlight an exponential increase in scientific production in the last two decades, with a concentration in only 12 specific journals, the hegemony of the USA among the co-authorship networks of worldwide relevance, and the thematic and temporal segregation of the concepts under study. This article concludes a high fragmentation of the authors with the highest level of scientific production and an evolution of almost 20 years in relevant thematic topics, and a concurrent concentration in three large blocks: (1) coffee consumption and risk factors, (2) health and coffee consumption, and (3) metabolism and sport correlated with the intake of coffee, which are distanced in time, providing evidence of an evolution that gives way to the irruption of alternative visions in the relationship of coffee and caffeine with sport.
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Affiliation(s)
| | - Héctor Madrid-Casaca
- Facultad de Ciencias Económicas, Administrativas y Contables, Universidad Nacional Autónoma de Honduras, Tegucigalpa 11101, Honduras;
| | - Guido Salazar-Sepúlveda
- Departamento de Ingeniería Industrial, Facultad de Ingeniería, Universidad Católica de la Santísima Concepción, Concepción 4090541, Chile;
| | | | - José C. Adsuar
- Promoting a Healthy Society Research Group (PHeSO), Faculty of Sport Sciences, University of Extremadura, 10003 Cáceres, Spain;
| | - Alejandro Vega-Muñoz
- Public Policy Observatory, Universidad Autónoma de Chile, Santiago 7500912, Chile;
- Correspondence:
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Sánchez R, Bahamonde C, Sanz C, Pérez AG. Identification and Functional Characterization of Genes Encoding Phenylacetaldehyde Reductases That Catalyze the Last Step in the Biosynthesis of Hydroxytyrosol in Olive. PLANTS 2021; 10:plants10071268. [PMID: 34206363 PMCID: PMC8309162 DOI: 10.3390/plants10071268] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/14/2021] [Accepted: 06/17/2021] [Indexed: 01/12/2023]
Abstract
Hydroxytyrosol derivatives are the most important phenolic components in virgin olive oil due to their well-demonstrated biological activities. In this regard, two phenyl acetaldehyde reductase genes, OePAR1.1 and OePAR1.2, involved in hydroxytyrosol synthesis, have been identified from an olive transcriptome. Both genes were synthesized and expressed in Escherichia coli, and their encoded proteins were purified. The recombinant enzymes display high substrate specificity for 2,4-dihydroxyphenylacetaldehyde (3,4-DHPAA) to form hydroxytyrosol. The reaction catalyzed by OePAR constitutes the second, and last, biochemical step in the formation of hydroxytyrosol from the amino acid L-3,4-dihydroxyphenylalanine (L-DOPA) in olive. OePAR1.1 and OePAR1.2 enzymes exhibit high thermal stability, similar pH optima (pH 6.5), and high affinity for 3,4-DHPAA (apparent Km 0.6 and 0.8 µmol min−1 mg−1, respectively). However, OePAR1.2 exhibited higher specific activity and higher expression levels in all the olive cultivars under study. The expression analyses indicate that both OePAR1.1 and OePAR1.2 genes are temporally regulated in a cultivar-dependent manner. The information provided here could be of interest for olive breeding programs searching for new olive genotypes with the capacity to produce oils with higher levels of hydroxytyrosol derivatives.
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Hidalgo-Mora JJ, Cortés-Sierra L, García-Pérez MÁ, Tarín JJ, Cano A. Diet to Reduce the Metabolic Syndrome Associated with Menopause. The Logic for Olive Oil. Nutrients 2020; 12:nu12103184. [PMID: 33081027 PMCID: PMC7603201 DOI: 10.3390/nu12103184] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/13/2020] [Accepted: 10/14/2020] [Indexed: 12/12/2022] Open
Abstract
The rates of metabolic syndrome are increasing in parallel with the increasing prevalence of obesity, primarily due to its concomitant insulin resistance. This is particularly concerning for women, as the years around menopause are accompanied by an increase in visceral obesity, a strong determinant of insulin resistance. A fall in estrogens and increase in the androgen/estrogen ratio is attributed a determining role in this process, which has been confirmed in other physiological models, such as polycystic ovary syndrome. A healthy lifestyle, with special emphasis on nutrition, has been recommended as a first-line strategy in consensuses and guidelines. A consistent body of evidence has accumulated suggesting that the Mediterranean diet, with olive oil as a vital component, has both health benefits and acceptable adherence. Herein, we provide an updated overview of current knowledge on the benefits of olive oil most relevant to menopause-associated metabolic syndrome, including an analysis of the components with the greatest health impact, their effect on basic mechanisms of disease, and the state of the art regarding their action on the main features of metabolic syndrome.
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Affiliation(s)
- Juan José Hidalgo-Mora
- Service of Obstetrics and Gynecology, Hospital Clínico Universitario—INCLIVA, Av Blasco Ibáñez 17, 46010 Valencia, Spain; (J.J.H.-M.); (L.C.-S.)
| | - Laura Cortés-Sierra
- Service of Obstetrics and Gynecology, Hospital Clínico Universitario—INCLIVA, Av Blasco Ibáñez 17, 46010 Valencia, Spain; (J.J.H.-M.); (L.C.-S.)
| | - Miguel-Ángel García-Pérez
- Department of Genetics, Faculty of Biological Sciences, University of Valencia, Burjassot, and INCLIVA, Av Blasco Ibáñez 17, 46010 Valencia, Spain;
| | - Juan J. Tarín
- Department of Cellular Biology, Functional Biology and Physical Anthropology, Faculty of Biological Sciences, University of Valencia, Burjassot, 46100 Valencia, Spain;
| | - Antonio Cano
- Service of Obstetrics and Gynecology, Hospital Clínico Universitario—INCLIVA, Av Blasco Ibáñez 17, 46010 Valencia, Spain; (J.J.H.-M.); (L.C.-S.)
- Department of Pediatrics, Obstetrics and Gynecology, University of Valencia, Av Blasco Ibáñez 15, 46010 Valencia, Spain
- Correspondence: ; Tel.: +34-96-983087
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8
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Basheer L, Dag A, Yermiyahu U, Ben-Gal A, Zipori I, Kerem Z. Effects of reclaimed wastewater irrigation and fertigation level on olive oil composition and quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6342-6349. [PMID: 31271222 DOI: 10.1002/jsfa.9911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 04/30/2019] [Accepted: 07/01/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Irrigation of olives increases fruit and oil yields. Due to scarcity of freshwater, low-quality water including recycled wastewater (RWW) is utilized in orchards. Here, effects of irrigation with RWW and of fertilization on the composition and quality of olive oil were studied. RESULTS Long-term RWW irrigation of 'Barnea' and 'Leccino' olive had no significant negative effects on either oil composition or quality parameters, including free fatty acids (FFAs), peroxide value (PV), total phenolics content (TPC), fatty acid profiles and organoleptic characteristics. The average FFA contents for both cultivars were less than 0.8% during most of the experimental period, except the seasons 2009 and 2012-2013 for Barnea where the values were raised up to 1.4%. The measured PV levels were less than 9 and 5 mmol O2 kg-1 oil for Barnea and Leccino, respectively. In the last season of the experiment for each cultivar, higher TPC were observed in oils obtained from RWW irrigation with reduced fertilization (Re-) as compared to the treatments with the recommended fertilization [freshwater irrigation (Fr) and RWW irrigation (Re+) with standard dose of fertilizers], where the TPC increment exceeded 70% in Barnea and 25% in Leccino. The treatments had only minor effects on the fatty acid profile, reflected in slightly altered levels of C18:2 and C18:3 fatty acids. CONCLUSION The use of RWW, combined with the consideration of nutrients arriving with such water to provide appropriate fertilization, was found suitable for olive irrigation to ensure optimal yields while preserving oil quality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Loai Basheer
- Food Sciences Department, Faculty of Sciences, Tel Hai College, Upper Galilee, Israel
| | - Arnon Dag
- Institute of Plant Sciences, Gilat Research Center, Agricultural Research Organization, Gilat, Israel
| | - Uri Yermiyahu
- Institute of Soil, Water and Environmental Sciences, Gilat Research Center, Agricultural Research Organization, Gilat, Israel
| | - Alon Ben-Gal
- Institute of Soil, Water and Environmental Sciences, Gilat Research Center, Agricultural Research Organization, Gilat, Israel
| | - Isaac Zipori
- Institute of Plant Sciences, Gilat Research Center, Agricultural Research Organization, Gilat, Israel
| | - Zohar Kerem
- Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
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Squeo G, Caponio F, Paradiso VM, Summo C, Pasqualone A, Khmelinskii I, Sikorska E. Evaluation of total phenolic content in virgin olive oil using fluorescence excitation-emission spectroscopy coupled with chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2513-2520. [PMID: 30379336 DOI: 10.1002/jsfa.9461] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 09/14/2018] [Accepted: 10/28/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Determination of the total phenolic content (TPC) in olive oils is of great interest, as phenolic compounds affect the health benefits, sensory attributes and oxidative stability of olive oils. The aim of this study was to explore the feasibility of direct front-face fluorescence measurements coupled with chemometrics for developing multivatiate models for discrimination between virgin olive oils with low and high TPC and determination of TPC concentration. RESULTS Parallel factor analysis and principal component analysis of fluorescence excitation-emission matrices (EEMs) of virgin olive oils revealed different fluorescent properties for samples with low and high TPC. A perfect discrimination of oils with low and high TPC was achieved using partial least squares (PLS) discriminant analysis. The best regression model for the prediction of TPC was based on the PLS analysis of the unfolded entire EEMs (R2 = 0.951, RPD = 4.0). CONCLUSIONS The results show the potential of fluorescence spectroscopy for direct screening of virgin olive oils for TPC. This may contribute to the development of fast screening methods for TPC assessment, providing an alternative to conventional assays. The procedure is environmentally friendly and fulfils the requirements for green analytical chemistry. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Giacomo Squeo
- Department of Soil, Plant and Food Sciences, University of Bari, Food Science and Technology Unit, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari, Food Science and Technology Unit, Bari, Italy
| | - Vito M Paradiso
- Department of Soil, Plant and Food Sciences, University of Bari, Food Science and Technology Unit, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, University of Bari, Food Science and Technology Unit, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari, Food Science and Technology Unit, Bari, Italy
| | - Igor Khmelinskii
- Department of Chemistry and Pharmacy and Center of Electronics, Optoelectronics and Telecommunications, Faculty of Science and Technology, Universidade do Algarve, FCT, DQF and CIQA, Faro, Portugal
| | - Ewa Sikorska
- Department of Technology and Instrumental Analysis, Faculty of Commodity Science, Poznań University of Economics and Business, Poznań, Poland
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10
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An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800129] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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11
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Khadem S, Rashidi L, Homapour M. Antioxidant Capacity, Phenolic Composition and Physicochemical Characteristics of Whole Olive Stone Oil Extracted from Different Olive Varieties Grown in Iran. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800365] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Samineh Khadem
- Faculty of Advanced Sciences and TechnologyDepartment of Food Sciences and TechnologyPharmaceutical Sciences BranchIslamic Azad UniversityP. O. Box 3164348658TehranIran (IAUPS)
| | - Ladan Rashidi
- Department of Food and AgricultureStandard Research InstituteIranian National Standards Organization INSOP. O. Box 31745‐139AlborzIran
| | - Masoud Homapour
- Department of Food Sciences and TechnologySafadasht BranchIslamic Azad UniversityP. O. Box 3164348658TehranIran
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Martínez N, Herrera M, Frías L, Provencio M, Pérez-Carrión R, Díaz V, Morse M, Crespo MC. A combination of hydroxytyrosol, omega-3 fatty acids and curcumin improves pain and inflammation among early stage breast cancer patients receiving adjuvant hormonal therapy: results of a pilot study. Clin Transl Oncol 2018; 21:489-498. [PMID: 30293230 DOI: 10.1007/s12094-018-1950-0] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Accepted: 09/07/2018] [Indexed: 12/26/2022]
Abstract
PURPOSE Breast cancer patients receiving hormonal therapies face risks of relapse, increased rates of cardiovascular events, and toxicities of therapy such as aromatase inhibitor (AI)-associated musculoskeletal symptoms (AIMSS). C-reactive protein (CRP), a marker for inflammation, is associated with breast cancer outcomes. We evaluated whether the olive-derived polyphenol hydroxytyrosol combined with omega-3 fatty acids and curcumin would reduce CRP and musculoskeletal symptoms in breast cancer patients receiving adjuvant hormonal therapies. EXPERIMENTAL DESIGN This prospective, multicenter, open-label, single arm, clinical trial enrolled post-menopausal breast cancer patients (n = 45) with elevated C-reactive protein (CRP) taking predominantly aromatase inhibitors to receive a combination of hydroxytyrosol, omega-3 fatty acids, and curcumin for 1 month. CRP, other inflammation-associated cytokines, and pain scores on the Brief Pain Inventory were measured before therapy, at the end of therapy and 1 month after completion of therapy. RESULTS CRP levels declined during the therapy [from 8.2 ± 6.4 mg/L at baseline to 5.3 ± 3.2 mg/L (p = 0.014) at 30 days of treatment], and remained decreased during the additional 1 month off therapy. Subjects with the highest baseline CRP levels had the greatest decrease with the therapy. Pain scores also decreased during the therapy. There were no significant adverse events. CONCLUSIONS The combination of hydroxytyrosol, omega-3 fatty acids, and curcumin reduced inflammation as indicated by a reduction in CRP and reduced pain in patients with aromatase-induced musculoskeletal symptoms. Longer studies comparing this combination to other anti-inflammatories in larger groups of patients with clinical outcome endpoints are warranted.
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Affiliation(s)
- N Martínez
- Hospital Universitario Ramón y Cajal, Madrid, Spain
| | - M Herrera
- Hospital Clínico San Carlos, Madrid, Spain
| | - L Frías
- Hospital Universitario La Paz, Madrid, Spain
| | - M Provencio
- Hospital Universitario Puerta de Hierro, Madrid, Spain
| | | | - V Díaz
- Hospital Universitario Puerta del Mar, Cádiz, Spain
| | | | - M C Crespo
- IMDEA-Food, CEI UAM + CSIC, Madrid, Spain
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Ziosi P, Paolucci C, Santarelli F, Tabanelli T, Passeri S, Cavani F, Righi P. A Two-Step Process for the Synthesis of Hydroxytyrosol. CHEMSUSCHEM 2018; 11:2202-2210. [PMID: 29761656 DOI: 10.1002/cssc.201800684] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 05/06/2018] [Indexed: 06/08/2023]
Abstract
A new process for the synthesis of hydroxytyrosol (3,4-dihydroxyphenylethanol), the most powerful natural antioxidant currently known, by means of a two-step approach is reported. Catechol is first reacted with 2,2-dimethoxyacetaldehyde in basic aqueous medium to produce the corresponding mandelic derivative with >90 % conversion of the limiting reactant and about 70 % selectivity to the desired para-hydroxyalkylated compound. Thereafter, the intermediate is hydrogenated to hydroxytyrosol by using a Pd/C catalyst, with total conversion of the mandelic derivative and 68 % selectivity. This two-step process is the first example of a synthetic pathway for hydroxytyrosol that does not involve the use of halogenated components or reduction methodologies that produce stoichiometric waste. It also avoids the complex procedure currently used for hydroxytyrosol purification when it is extracted from wastewater of olive oil production.
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Affiliation(s)
- Paolo Ziosi
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
- Consorzio INSTM, Research Unit of Bologna, Via G. Giusti 9, 50121, Firenze, Italy
| | - Claudio Paolucci
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
| | - Francesco Santarelli
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
| | - Tommaso Tabanelli
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
| | - Sauro Passeri
- CFS Europe SpA, Via Depretis 6, 48123, Ravenna, Italy
| | - Fabrizio Cavani
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
- Consorzio INSTM, Research Unit of Bologna, Via G. Giusti 9, 50121, Firenze, Italy
| | - Paolo Righi
- Dipartimento di Chimica Industriale "Toso Montanari", Alma Mater Studiorum-Università di Bologna, Viale del Risorgimento 4, 40136, Bologna, Italy
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14
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Visioli F, Franco M, Toledo E, Luchsinger J, Willett WC, Hu FB, Martinez-Gonzalez MA. Olive oil and prevention of chronic diseases: Summary of an International conference. Nutr Metab Cardiovasc Dis 2018; 28:649-656. [PMID: 29804831 DOI: 10.1016/j.numecd.2018.04.004] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 04/17/2018] [Accepted: 04/17/2018] [Indexed: 02/06/2023]
Abstract
Olive oil is the foremost source of fat in the Mediterranean area and, among other features, sets the Mediterranean diet apart from other dietary regimens. In January 2018, the International Olive Council convened several worldwide experts at the Robert Mondavi Institute (Davis, CA), to discuss and summarize the available data on the effects of olive oil consumption on human health. In this paper, we critically provide a synthesis of the main reported findings, which underscore how and why consuming this oil as part of a balanced diet and healthful lifestyle improves prognosis and extends life- and health-spans.
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Affiliation(s)
- F Visioli
- Department of Molecular Medicine, University of Padova, Italy; IMDEA-Food, CEI UAM+CSIC, Madrid, Spain.
| | - M Franco
- Social and Cardiovascular Epidemiology Research Group, School of Medicine, University of Alcalá, Alcalá de Henares, Spain; Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, United States
| | - E Toledo
- Department of Preventive Medicine and Public Health, University of Navarra-IdiSNA, Pamplona, Spain; CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III (ISCIII), Spain
| | - J Luchsinger
- Department of Medicine, Columbia University Medical Center, New York, USA
| | - W C Willett
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, USA
| | - F B Hu
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, USA
| | - M A Martinez-Gonzalez
- Department of Preventive Medicine and Public Health, University of Navarra-IdiSNA, Pamplona, Spain; CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III (ISCIII), Spain; Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, USA
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15
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Celano R, Piccinelli AL, Pugliese A, Carabetta S, di Sanzo R, Rastrelli L, Russo M. Insights into the Analysis of Phenolic Secoiridoids in Extra Virgin Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6053-6063. [PMID: 29800514 DOI: 10.1021/acs.jafc.8b01751] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Extra virgin olive oils (EVOOs) containing more than 5 mg/20 g tyrosol, hydroxytyrosol, and their secoiridoids can be recognized by health claims related to the protection of blood lipids from oxidative stress. Therefore, a reliable, accurate, and standardized analytical procedure is needed to determine these markers of EVOO quality. In order to overcome the limitations of current methods, a detailed investigation of sample preparation and chromatographic conditions was performed by UHPLC-UV-HRMS. The use of a C18 fused-core column and nonacidified gradient elution provided single, sharp peaks for oleocanthal and oleacein, allowing their reliable quantitation in UV profiles. Positive- and negative-UHPLC-HRMS/MS characterization of methanolic extracts revealed the presence of dimethyl acetal, methyl hemiacetal, and monohydrate derivatives of all secoiridoids. These artifacts were formed in aqueous methanol, which is usually employed to extract and analyze EVOO phenols, making the HPLC profiles more complex and the measurements less accurate and reproducible. Acetonitrile proved to be a suitable solvent to avoid the formation of secoiridoid dimethyl acetals and methyl hemiacetals and to efficiently extract EVOO bioactive phenols. Finally, the phenolic contents of Italian EVOO samples were determined by UHPLC-UV analysis of acetonitrile extracts before (direct method) and after acid hydrolysis (indirect method). The results indicated that the use of tyrosol and hydroxytyrosol as reference standards allowed more accurate quantitative data to be obtained. Direct and indirect methods provided comparable levels of EVOO phenols, highlighting the usefulness of acid hydrolysis in routine analyses. The improved procedure defines the most reliable conditions to provide an analytical method with suitable accuracy and repeatability in the analysis of healthy and functional EVOO phenols.
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Affiliation(s)
- Rita Celano
- Department of Pharmacy , University of Salerno , Via Giovanni Paolo II 132 , 84084 Fisciano , SA , Italy
| | - Anna Lisa Piccinelli
- Department of Pharmacy , University of Salerno , Via Giovanni Paolo II 132 , 84084 Fisciano , SA , Italy
| | - Alessandro Pugliese
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
| | - Sonia Carabetta
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
| | - Rosa di Sanzo
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
| | - Luca Rastrelli
- Department of Pharmacy , University of Salerno , Via Giovanni Paolo II 132 , 84084 Fisciano , SA , Italy
| | - Mariateresa Russo
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
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16
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Crespo MC, Tomé-Carneiro J, Dávalos A, Visioli F. Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition. Foods 2018; 7:E90. [PMID: 29891766 PMCID: PMC6025313 DOI: 10.3390/foods7060090] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 06/07/2018] [Accepted: 06/07/2018] [Indexed: 02/06/2023] Open
Abstract
The Mediterranean diet has been long associated with improved cardiovascular prognosis, chemoprevention, and lower incidence of neurodegeneration. Of the multiple components of this diet, olive oil stands out because its use has historically been limited to the Mediterranean basin. The health benefits of olive oil and some of its components are being rapidly decoded. In this paper we review the most recent pharma-nutritional investigations on olive oil biophenols and their health effects, chiefly focusing on recent findings that elucidate their molecular mechanisms of action.
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Affiliation(s)
- M Carmen Crespo
- Laboratory of Functional Foods, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain.
| | - Joao Tomé-Carneiro
- Laboratory of Functional Foods, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain.
| | - Alberto Dávalos
- Laboratory of Epigenetics of Lipid Metabolism, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain.
| | - Francesco Visioli
- Laboratory of Functional Foods, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain.
- Department of Molecular Medicine, University of Padova, Viale G. Colombo 3, 35121 Padova, Italy.
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Deiana M, Serra G, Corona G. Modulation of intestinal epithelium homeostasis by extra virgin olive oil phenolic compounds. Food Funct 2018; 9:4085-4099. [DOI: 10.1039/c8fo00354h] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Extra virgin olive oil polyphenols concentrate at the intestinal level and, by modulating the microbiota, oxidative status and inflammation, contribute to prevent the onset or delay the progression of inflammatory/degenerative diseases.
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Affiliation(s)
- Monica Deiana
- Department of Biomedical Sciences
- University of Cagliari
- Cagliari
- Italy
| | - Gessica Serra
- Department of Food and Nutritional Sciences
- University of Reading
- Reading
- UK
| | - Giulia Corona
- Health Sciences Research Centre
- University of Roehampton
- SW15 4JD London
- UK
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18
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Pérez AG, León L, Sanz C, de la Rosa R. Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs. FRONTIERS IN PLANT SCIENCE 2018; 9:241. [PMID: 29535752 PMCID: PMC5835234 DOI: 10.3389/fpls.2018.00241] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Olive growing is mainly based on traditional varieties selected by the growers across the centuries. The few attempts so far reported to obtain new varieties by systematic breeding have been mainly focused on improving the olive adaptation to different growing systems, the productivity and the oil content. However, the improvement of oil quality has rarely been considered as selection criterion and only in the latter stages of the breeding programs. Due to their health promoting and organoleptic properties, phenolic compounds are one of the most important quality markers for Virgin olive oil (VOO) although they are not commonly used as quality traits in olive breeding programs. This is mainly due to the difficulties for evaluating oil phenolic composition in large number of samples and the limited knowledge on the genetic and environmental factors that may influence phenolic composition. In the present work, we propose a high throughput methodology to include the phenolic composition as a selection criterion in olive breeding programs. For that purpose, the phenolic profile has been determined in fruits and oils of several breeding selections and two varieties ("Picual" and "Arbequina") used as control. The effect of three different environments, typical for olive growing in Andalusia, Southern Spain, was also evaluated. A high genetic effect was observed on both fruit and oil phenolic profile. In particular, the breeding selection UCI2-68 showed an optimum phenolic profile, which sums up to a good agronomic performance previously reported. A high correlation was found between fruit and oil total phenolic content as well as some individual phenols from the two different matrices. The environmental effect on phenolic compounds was also significant in both fruit and oil, although the low genotype × environment interaction allowed similar ranking of genotypes on the different environments. In summary, the high genotypic variance and the simplified procedure of the proposed methodology for fruit phenol evaluation seems to be convenient for breeding programs aiming at obtaining new cultivars with improved phenolic profile.
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Affiliation(s)
- Ana G. Pérez
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain
- *Correspondence: Ana G. Pérez
| | - Lorenzo León
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Centro Alameda del Obispo, Córdoba, Spain
| | - Carlos Sanz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain
| | - Raúl de la Rosa
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Centro Alameda del Obispo, Córdoba, Spain
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19
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Proteomic evaluation of mouse adipose tissue and liver following hydroxytyrosol supplementation. Food Chem Toxicol 2017; 107:329-338. [DOI: 10.1016/j.fct.2017.07.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 07/03/2017] [Accepted: 07/04/2017] [Indexed: 12/16/2022]
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20
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Parkinson L, Cicerale S. The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds. Molecules 2016; 21:E1734. [PMID: 27999296 PMCID: PMC6273500 DOI: 10.3390/molecules21121734] [Citation(s) in RCA: 115] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 12/02/2016] [Accepted: 12/12/2016] [Indexed: 02/07/2023] Open
Abstract
Virgin olive oil (VOO) is credited as being one of the many healthful components associated with the Mediterranean diet. Mediterranean populations experience reduced incidence of chronic inflammatory disease states and VOO is readily consumed as part of an everyday Mediterranean dietary pattern. VOO is rich in phenolic compounds and the health promoting benefits of these phenolics are now established. Recent studies have highlighted the biological properties of VOO phenolic compounds elucidating their anti-inflammatory activities. This paper will review current knowledge on the anti-inflammatory and nutrigenomic, chemoprotective and anti-atherosclerotic activities of VOO phenolics. In addition the concentration, metabolism and bioavailability of specific phenolic compounds will be discussed. The evidence presented in the review concludes that oleurepein, hydroxytyrosol and oleocanthal have potent pharmacological activities in vitro and in vivo; however, intervention studies with biologically relevant concentrations of these phenolic compounds are required.
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Affiliation(s)
- Lisa Parkinson
- Department of Medical and Health Science, Swinburne University, Hawthorn, VIC 3122, Australia.
| | - Sara Cicerale
- School of Exercise and Nutrition Sciences, Centre for Advanced Sensory Science (CASS), Deakin University, Burwood, VIC 3125, Australia.
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21
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Herrera Acosta E, Alonso Suárez Pérez J, Aguilera Arjona J, Visioli F. An olive polyphenol-based nutraceutical improves cutaneous manifestations of psoriasis in humans. PHARMANUTRITION 2016. [DOI: 10.1016/j.phanu.2016.10.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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22
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Hmimed S, Belarbi M, Visioli F. Hydroxytyrosol augments the redox status of high fat diet-fed rats. PHARMANUTRITION 2016. [DOI: 10.1016/j.phanu.2016.09.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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