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Lino C, Bongiorno D, Pitonzo R, Indelicato S, Barbera M, Di Gregorio G, Pane D, Avellone G. Chemical Characterization, Stability and Sensory Evaluation of Sicilian Extra Virgin Olive Oils: Healthiness Evidence at Nose Reach. Foods 2024; 13:2149. [PMID: 38998654 DOI: 10.3390/foods13132149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 06/26/2024] [Accepted: 07/02/2024] [Indexed: 07/14/2024] Open
Abstract
The aim of this study was to assess the nutraceutical qualities of extra virgin olive oil (EVOO) samples obtained from three Sicilian olive cultivars: Nocellara, Biancolilla, and Cerasuola. We also evidenced the relationship among biophenols, base parameters and panel test scores, and evaluated the stability of the biophenols in EVOO. The assessment also took into consideration variations in olive harvesting periods and the influence of four different milling methods. A statistical analysis of the collected data revealed that the cultivar and harvesting period were the primary factors influencing the bio-phenol content, while the milling methods employed did not significantly affect the levels of biophenols in the oils. The panel test results were also illuminating as they were strongly related to the cultivar and polyphenol content. Following the criteria outlined in EC Regulation 432/2012, we selected three samples, each representing one of the cultivars, which exhibited the highest bio-phenol content to evaluate the biophenol stability during a time span of 16 months.
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Affiliation(s)
- Claudia Lino
- ATeN Center, Università di Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - David Bongiorno
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università di Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Rosa Pitonzo
- ATeN Center, Università di Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Serena Indelicato
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università di Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Manfredi Barbera
- Manfredi Barbera & figli S.p.a., Via E. Amari, 55/A, 90139 Palermo, Italy
| | | | - Domenico Pane
- Manfredi Barbera & figli S.p.a., Via E. Amari, 55/A, 90139 Palermo, Italy
| | - Giuseppe Avellone
- ATeN Center, Università di Palermo, Viale delle Scienze, 90128 Palermo, Italy
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università di Palermo, Via Archirafi 32, 90123 Palermo, Italy
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2
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Lanza B, Bacceli M, Di Marco S, Simone N, Di Loreto G, Flamminii F, Mollica A, Cichelli A. A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production. Molecules 2024; 29:2236. [PMID: 38792098 PMCID: PMC11123894 DOI: 10.3390/molecules29102236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/25/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
The olive oil industry recently introduced a novel multi-phase decanter with the "Leopard DMF" series, which gives a by-product called pâté, made up of pulp and olive wastewater with a high content of phenolic substances and without pits. This study aims to create a new culture medium, the Olive Juice Broth (OJB), from DMF pâté, and apply it to select bacteria strains able to survive and degrade the bitter substances normally present in the olive fruit. Thirty-five different bacterial strains of Lactiplantibacillus plantarum from the CREA-IT.PE Collection of Microorganisms were tested. Seven strains characterized by ≥50% growth in OJB (B31, B137, B28, B39, B124, B130, and B51) showed a degradation of the total phenolic content of OJB ≥ 30%. From this set, L. plantarum B51 strain was selected as a starter for table olive production vs. spontaneous fermentation. The selected inoculant effectively reduced the debittering time compared to spontaneous fermentation. Hydroxytyrosol, derived from oleuropein and verbascoside degradation, and tyrosol, derived from ligstroside degradation, were produced faster than during spontaneous fermentation. The OJB medium is confirmed to be useful in selecting bacterial strains resistant to the complex phenolic environment of the olive fruit.
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Affiliation(s)
- Barbara Lanza
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale S.S. 602 km 51 + 355, 65012 Cepagatti, PE, Italy or (M.B.); (S.D.M.); (G.D.L.)
| | - Martina Bacceli
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale S.S. 602 km 51 + 355, 65012 Cepagatti, PE, Italy or (M.B.); (S.D.M.); (G.D.L.)
- School of Advanced Studies, XXXVIII Cycle Ph.D. Course in Biomolecular and Pharmaceutical Sciences, University “G. d’Annunzio” of Chieti-Pescara, Via dei Vestini, 66013 Chieti, CH, Italy
| | - Sara Di Marco
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale S.S. 602 km 51 + 355, 65012 Cepagatti, PE, Italy or (M.B.); (S.D.M.); (G.D.L.)
| | - Nicola Simone
- Council for Agricultural Research and Economics (CREA), UDG8, Via Nazionale S.S. 602 km 51 + 355, 65012 Cepagatti, PE, Italy;
| | - Giuseppina Di Loreto
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale S.S. 602 km 51 + 355, 65012 Cepagatti, PE, Italy or (M.B.); (S.D.M.); (G.D.L.)
| | - Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, Via dei Vestini 31, 66013 Chieti, CH, Italy; (F.F.); (A.C.)
| | - Adriano Mollica
- Department of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, Via dei Vestini, 66013 Chieti, CH, Italy;
| | - Angelo Cichelli
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, Via dei Vestini 31, 66013 Chieti, CH, Italy; (F.F.); (A.C.)
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Chiaudani A, Flamminii F, Consalvo A, Bellocci M, Pizzi A, Passamonti C, Cichelli A. Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region. Foods 2023; 13:141. [PMID: 38201169 PMCID: PMC10778968 DOI: 10.3390/foods13010141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/21/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
Extra virgin olive oil is a food product from the Mediterranean area that is particularly and continuously experiencing to increasing instances of fraudulent geographical labeling. Therefore, origin protection must be improved, mainly based on its intrinsic chemical composition. This study aimed to perform a preliminary chemical characterization of Abruzzo extra virgin olive oils (EVOOs) using rare earth elements (REEs). REEs were evaluated in EVOO samples of different varieties produced in different geographical origins within the Abruzzo region (Italy) in three harvest years using ICP-MS chemometric techniques. Principal component, discriminant, and hierarchical cluster analyses were conducted to verify the influence of the variety, origin, and vintage of the REE composition. The results of a three-year study showed a uniform REE pattern and a strong correlation in most EVOOs, in particular for Y, La, Ce, and Nd. However, europium and erbium were also found in some oil samples. Compared with cultivar and origin, only the harvest year slightly influenced the REE composition, highlighting the interactions of the olive system with the climate and soil chemistry that could affect the multielement composition of EVOOs.
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Affiliation(s)
- Alessandro Chiaudani
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy; (A.C.); (A.C.)
| | - Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy; (A.C.); (A.C.)
| | - Ada Consalvo
- Center for Advanced Studies and Technology (CAST), “G. d’Annunzio” University of Chieti-Pescara, 66100 Chieti, Italy;
| | - Mirella Bellocci
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Campo Boario, 64100 Teramo, Italy;
| | - Alberto Pizzi
- Department of Engineering and Geology, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy;
| | - Chiara Passamonti
- Department of Philosophical, Pedagogical and Economic-Quantitative Sciences, University “G. d’Annunzio” of Chieti-Pescara, 65127 Pescara, Italy;
| | - Angelo Cichelli
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy; (A.C.); (A.C.)
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Flamminii F, Gaggiotti S, Chiaudani A, Compagnone D, Cichelli A. The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality. Foods 2023; 12:foods12061292. [PMID: 36981218 PMCID: PMC10048017 DOI: 10.3390/foods12061292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/15/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
The transition to a sustainable economic and environmental management of olive oil sector needs to be implemented in both national and regional territories through the introduction and development of innovative growing systems and variety. In this study, the olive oil quality parameters of local and allochthonous varieties cultivated in different orchards located in the Abruzzo region (Italy), using traditional and super high-density systems, were analyzed. Frantene, Lecciana, Koroneiki, and a mix of Arbequina and Lecciana provided olive oils rich in flavonoids and secoiridoids compounds with respect to the local varieties Frantoio, Leccino, and a mix of Dritta, Leccino, and Pendolino. Oleic/linoleic ratio was influenced by cultivar and training systems with super high-density olive oils rich in oleic acid. Frantene showed a peculiar fatty acid profile different from cultivars grown in the same location; moreover, interesting similarities were found between Frantene and the mix of Dritta, Leccino, and Pendolino in terms of health-related compounds. The potential development of innovative sustainable training system to improve olive oil quality was highlighted. The study's results identify olive varieties suitable for super high-density systems spread in the Abruzzo region, representing a valid alternative for the olive growers to improve both the quality of the olive oil, as well as the company's income.
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Affiliation(s)
- Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University "G. d'Annunzio" of Chieti-Pescara, Via dei Vestini, 66100 Chieti, Italy
| | - Sara Gaggiotti
- Department of Innovative Technologies in Medicine and Dentistry, University "G. d'Annunzio" of Chieti-Pescara, Via dei Vestini, 66100 Chieti, Italy
| | - Alessandro Chiaudani
- Department of Innovative Technologies in Medicine and Dentistry, University "G. d'Annunzio" of Chieti-Pescara, Via dei Vestini, 66100 Chieti, Italy
| | - Dario Compagnone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Angelo Cichelli
- Department of Innovative Technologies in Medicine and Dentistry, University "G. d'Annunzio" of Chieti-Pescara, Via dei Vestini, 66100 Chieti, Italy
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Cirillo A, Graziani G, De Luca L, Cepparulo M, Ritieni A, Romano R, Di Vaio C. Minor Variety of Campania Olive Germplasm ("Racioppella"): Effects of Kaolin on Production and Bioactive Components of Drupes and Oil. PLANTS (BASEL, SWITZERLAND) 2023; 12:1259. [PMID: 36986947 PMCID: PMC10054000 DOI: 10.3390/plants12061259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/06/2023] [Accepted: 03/08/2023] [Indexed: 06/19/2023]
Abstract
The effects of climate change have a great impact on the Mediterranean regions which are experiencing an increase in drought periods with extreme temperatures. Among the various solutions reported to reduce the damage caused by extreme environmental conditions on olive plants, the application of anti-transpirant products is widespread. In an increasingly current scenario of climate change, this study was designed to evaluate the effect of kaolin on the quantitative and qualitative parameters of drupes and oil in a little-known olive cultivar known as "Racioppella", belonging to the autochthonous germplasm of Campania (Southern Italy). To this purpose, the determination of maturation index, olive yield/plant, and bioactive components analysis (anthocyanins, carotenoids, total polyphenols, antioxidant activity, and fatty acids) were carried out. Kaolin applications showed no statistically significant differences in terms of production/plant while a significant increase in the drupe oil content was observed. Kaolin treatments resulted in increased anthocyanins (+24%) and total polyphenols (+60%) content and at the same time a significant increase in the antioxidant activity (+41%) of drupes was recorded. As far as oil is concerned, the results showed an increase in monounsaturated fatty acids, oleic and linoleic acids, and total polyphenols (+11%). On the basis of the results obtained, we can conclude that kaolin treatment can be considered as a sustainable solution to improve qualitative parameters in olive drupes and oil.
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Affiliation(s)
- Aurora Cirillo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Giulia Graziani
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Marco Cepparulo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Claudio Di Vaio
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
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Garavaglia J, da Costa JRO, Menezes RCR, Dal Bosco SM, Machado ICK, Olivares Merino I, Sánchez Villasclaras S. Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Affiliation(s)
- Juliano Garavaglia
- Nutrition Department Federal University of Health Sciences of Porto Alegre (UFCSPA) Porto Alegre Brazil
| | | | | | - Simone Morelo Dal Bosco
- Nutrition Department Federal University of Health Sciences of Porto Alegre (UFCSPA) Porto Alegre Brazil
| | | | - Inmaculada Olivares Merino
- Center for Advanced Studies in Olive Grove and Olive Oils, Department of Chemical, Environmental and Materials Engineering University of Jaen (UJA) Jaen Spain
| | - Sebastián Sánchez Villasclaras
- Center for Advanced Studies in Olive Grove and Olive Oils, Department of Chemical, Environmental and Materials Engineering University of Jaen (UJA) Jaen Spain
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He J, Wu X, Liu J, Huang Y, Zhang J. Comprehensive Evaluation of Quality of Camellia semiserrata Seed Oils from Various Harvest Dates. J Oleo Sci 2022; 71:1275-1287. [PMID: 35965090 DOI: 10.5650/jos.ess22114] [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: 11/13/2022] Open
Abstract
The ripening degree of camellia fruit is one of the key factors affecting the quality of camellia seed oil. In this study, taking Camellia semiserrata as the research object, the oil content, physicochemical indexes, nutritional indexes, fatty acid composition, and volatile compounds of camellia seed oils from various harvest dates (from September to October) were determined. The results showed that with the increase of the ripening degree of camellia fruit, the oil content of camellia seed increased at first and then decreased and reached the highest (58.74%) on September 30, while the acid value, peroxide value, β-sitosterol, α-tocopherol, and polyphenols of camellia seed oil showed a downward trend. Among them, the highest contents of β-sitosterol, α-tocopherol, and polyphenols were observed on September 2, which were 6881.60, 311.34, and 78.08 mg/kg, respectively. In terms of the fatty acid composition of camellia seed oils, the content of oleic acid increased at first and then decreased, the content of linoleic acid and palmitic acid decreased gradually, while the content of stearic acid increased gradually. A total of 37 volatile compounds were identified in different samples, including 12 aldehydes, 5 ketones, 12 alcohols, 2 acids, 5 esters, and 1 other. With the increase of the ripening degree, the concentration of aldehydes and alcohols increased at first and then decreased, the concentration of ketones and esters decreased gradually, but the concentration of acid compounds had no obvious rule. In addition, the camellia seed oils from various harvest dates were classified and comprehensively evaluated by principal component analysis and grey relation analysis. The results showed that different camellia seed oils could be divided into three groups, and the comprehensive score of camellia seed oils on September 30 was the highest. In general, this work can provide theoretical guidance for the harvest date of Camellia semiserrata.
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Affiliation(s)
- Junhua He
- College of Food Science, South China Agricultural University
| | - Xuehui Wu
- College of Food Science, South China Agricultural University.,Guangdong Engineering Research Center for Oil-Tea Camellia
| | - Jun Liu
- Zhangmutou Forest Farm of Guangdong
| | - Yongfang Huang
- College of Forestry and Landscape Architecture, South China Agricultural University
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