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Aleta A, Brighenti F, Jolliet O, Meijaard E, Shamir R, Moreno Y, Rasetti M. A Need for a Paradigm Shift in Healthy Nutrition Research. Front Nutr 2022; 9:881465. [PMID: 35520286 PMCID: PMC9062514 DOI: 10.3389/fnut.2022.881465] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Accepted: 03/25/2022] [Indexed: 11/13/2022] Open
Abstract
Research in the field of sustainable and healthy nutrition is calling for the application of the latest advances in seemingly unrelated domains such as complex systems and network sciences on the one hand and big data and artificial intelligence on the other. This is because the confluence of these fields, whose methodologies have experienced explosive growth in the last few years, promises to solve some of the more challenging problems in sustainable and healthy nutrition, i.e., integrating food and behavioral-based dietary guidelines. Focusing here primarily on nutrition and health, we discuss what kind of methodological shift is needed to open current disciplinary borders to the methods, languages, and knowledge of the digital era and a system thinking approach. Specifically, we advocate for the adoption of interdisciplinary, complex-systems-based research to tackle the huge challenge of dealing with an evolving interdependent system in which there are multiple scales-from the metabolome to the population level-, heterogeneous and-more often than not- incomplete data, and population changes subject to many behavioral and environmental pressures. To illustrate the importance of this methodological innovation we focus on the consumption aspects of nutrition rather than production, but we recognize the importance of system-wide studies that involve both these components of nutrition. We round off the paper by outlining some specific research directions that would make it possible to find new correlations and, possibly, causal relationships across scales and to answer pressing questions in the area of sustainable and healthy nutrition.
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Affiliation(s)
| | - Furio Brighenti
- Human Nutrition Unit, Food and Drug Department, University of Parma, Parma, Italy
| | - Olivier Jolliet
- Department of Environmental Health Sciences, School of Public Health, University of Michigan, Ann Arbor, MI, United States
| | - Erik Meijaard
- Borneo Futures, Bandar Seri Begawan, Brunei
- Durrell Institute of Conservation and Ecology, University of Kent, Canterbury, United Kingdom
| | - Raanan Shamir
- Institute of Gastroenterology, Nutrition and Liver Diseases, Schneider Children's Medical Center and Lea and Arieh Pickel Chair for Pediatric Research, Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv, Israel
| | - Yamir Moreno
- ISI Foundation, Turin, Italy
- Institute for Biocomputation and Physics of Complex Systems (BIFI), University of Zaragoza, Zaragoza, Spain
- Department of Theoretical Physics, Faculty of Sciences, University of Zaragoza, Zaragoza, Spain
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2
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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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Polari JJ, Mori M, Wang SC. Olive Oil from “Sikitita” under Super‐High‐Density Planting System in California: Impact of Harvest Time and Crop Season. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12406] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Juan J. Polari
- Department of Food Science and Technology University of California Davis One Shields Avenue, Davis CA 95616 USA
| | - Mary Mori
- California Olive Ranch 1367 E Lassen Ave Chico CA 95973 USA
| | - Selina C. Wang
- Department of Food Science and Technology University of California Davis One Shields Avenue, Davis CA 95616 USA
- Olive Center University of California Davis One Shields Avenue Davis CA 95616 USA
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Rallo P, Morales‐Sillero A, Brenes M, del Rocio Jiménez M, Sánchez AH, Suarez MP, Casanova L, Romero C. Elaboration of Table Olives: Assessment of New Olive Genotypes. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Pilar Rallo
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Ana Morales‐Sillero
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Manuel Brenes
- Food Biotechnology Department, Instituto de la Grasa (IG‐CSIC)Building 46‐Ctra. de Utrera, km. 1‐ 41013SevilleSpain
| | - María del Rocio Jiménez
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Antonio H. Sánchez
- Food Biotechnology Department, Instituto de la Grasa (IG‐CSIC)Building 46‐Ctra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Maria Paz Suarez
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Laura Casanova
- Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain
| | - Concepción Romero
- Food Biotechnology Department, Instituto de la Grasa (IG‐CSIC)Building 46‐Ctra. de Utrera, km. 1‐ 41013SevilleSpain
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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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Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives. Int J Mol Sci 2017; 18:ijms18040797. [PMID: 28398235 PMCID: PMC5412381 DOI: 10.3390/ijms18040797] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 04/03/2017] [Accepted: 04/08/2017] [Indexed: 11/18/2022] Open
Abstract
The antioxidant activity and the phenolic and α-tocopherol content of 10 Northern Italian mono- and multi-varietal extra virgin olive oils (EVOOs), after early and late olive harvests, was analyzed. A hierarchical cluster analysis was used to evaluate sample similarity. Secoiridoids (SIDs), lignans and flavonoids were the most abundant phenolic compounds identified. The organic Casaliva (among mono-cultivar) and the organic multi-varietal (among blended oils) EVOOs had the higher total phenol content both in early (263.13 and 326.19 mg/kg, respectively) and late harvest (241.88 and 292.34 mg/kg, respectively) conditions. In comparison to late harvest EVOOs, early harvest EVOOs, in particular the organic mono-cultivar Casaliva, showed both higher antioxidant capacity (up to 1285.97 Oxygen Radicals Absorbance Capacity/ORAC units), probably due to the higher SID fraction (54% vs. 40%), and higher α-tocopherol content (up to 280.67 mg/kg). Overall, these results suggest that SIDs and α-tocopherol mainly contribute to antioxidant properties of the studied EVOOs. In light of this, the authors conclude that early harvest, organic mono-cultivar Casaliva EVOO represents the most interesting candidate to explicate healthy effects ascribed to these functional constituents, particularly regarding oxidative stress-related pathologies.
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de la Rosa R, Arias-Calderón R, Velasco L, León L. Early selection for oil quality components in olive breeding progenies. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500425] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Sánchez de Medina V, El Riachy M, Priego-Capote F, Luque de Castro MD. Composition of fatty acids in virgin olive oils from cross breeding segregating populations by gas chromatography separation with flame ionization detection. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2892-900. [PMID: 25452231 DOI: 10.1002/jsfa.7030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 11/26/2014] [Accepted: 11/26/2014] [Indexed: 05/07/2023]
Abstract
BACKGROUND Recent technological advances to improve the quality of virgin olive oil (VOO) have been focused on olive breeding programs by selecting outstanding cultivars and target progenies. Fatty acid (FA) composition, with special emphasis on oleic acid (C18:1) and palmitic acid (C16:0), is one of the most critical quality factors to be evaluated in VOO. For this reason, the profile of FAs is frequently used as a decision tool in olive breeding programs. RESULTS A method based on gas chromatography with flame ionization detection (GC-FID) was used to study the influence of genotype on the concentration of ten of the most important FAs in VOOs from target crosses Arbequina × Arbosana, Picual × Koroneiki and Sikitita × Arbosana and their corresponding genitors Arbequina, Arbosana, Koroneiki, Picual and Sikitita. For this purpose, a targeted approach was selected for determination of esterified FAs (EFAs) and non-esterified FAs (NEFAs) in a dual analysis by the same chromatographic method. A Pearson analysis revealed correlations between pairs of FAs, which allowed detecting metabolic connections through desaturation and elongation enzymes. An ANOVA test (with P < 0.01) led to identification of C16:0 EFA, C16:1 EFA and C18:1 EFA and also C16:1 NEFA and C18:0 NEFA as the FAs more influenced by cross breeding. Statistical analysis was carried out by unsupervised analysis using principal component analysis (PCA) and cluster analysis (CA) to look for variability sources. CONCLUSION Crosses with a common genitor (Arbequina × Arbosana and Sikitita × Arbosana) were partially overlapped in the PCAs using the profile of FAs. The CA results revealed clear differences between Sikitita × Arbosana and Picual × Koroneiki crosses in the composition of the most significant FAs, while Arbequina × Arbosana was not properly discriminated from the other crosses.
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Affiliation(s)
- Verónica Sánchez de Medina
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, Córdoba, Spain
- University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
- Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071, Córdoba, Spain
| | - Milad El Riachy
- Lebanese Agricultural Research Institute, Tal Amara, Lebanon
| | - Feliciano Priego-Capote
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, Córdoba, Spain
- University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
- Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071, Córdoba, Spain
| | - María Dolores Luque de Castro
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, Córdoba, Spain
- University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
- Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071, Córdoba, Spain
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9
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Jakobušić Brala C, Benčić D, Šindrak Z, Barbarić M, Uršić S. Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0228151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars. J Chromatogr A 2015. [PMID: 26199104 DOI: 10.1016/j.chroma.2015.07.055] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC-MS and HRGC-FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced.
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Sánchez de Medina V, Calderón-Santiago M, El Riachy M, Priego-Capote F, Luque de Castro MD. High-resolution mass spectrometry to evaluate the influence of cross-breeding segregating populations on the phenolic profile of virgin olive oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:3100-9. [PMID: 24633600 DOI: 10.1002/jsfa.6653] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2013] [Revised: 03/09/2014] [Accepted: 03/10/2014] [Indexed: 05/07/2023]
Abstract
BACKGROUND The growing demand for high-quality virgin olive oils (VOOs) has increased the interest in olive breeding programs. Cross-breeding is considered, within these programs, the best strategy to generate new cultivars as an attempt to improve the present cultivars. In this research, the phenolic profile of VOOs from target crosses (Arbequina × Arbosana, Picual × Koroneiki and Sikitita × Arbosana) and their corresponding genitors (Arbequina, Arbosana, Koroneiki, Picual and Sikitita) has been evaluated using a targeted metabolomics approach. RESULTS The phenolic profiles were obtained by liquid chromatographic-hybrid quadrupole time-of-flight mass spectrometric targeted analysis of 37 phenols or compounds involved in the main pathways for their biosynthesis. Statistical multivariate analysis by principal component analysis was applied to study the influence of genotype on phenol composition. Phenolic compounds with the highest contribution to explain the observed variability associated to genotype were identified through fold change algorithms (cut-off > 2.0) and t-test analysis. CONCLUSION A total of nine phenols (viz. quercetin, ligstroside aglycon (p-HPEA-EA), demethyl oleuropein aglycon, oleuropein aglycon (3,4-DHPEA-EA), hydroxypinoresinol, hydroxytyrosol and phenolic acids such as p-coumaric acid, ferulic acid and protocatechuic acid) contributed to explain the observed variability with 99% confidence (P<0.01).
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Affiliation(s)
- Verónica Sánchez de Medina
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; University of Córdoba Agroalimentary Excellence Campus, Campus of Rabanales, 14071, Córdoba, Spain; Maimónides Institute for Research in Biomedicine of Cordoba, Reina Sofia University Hospital, University of Córdoba, Córdoba, Spain
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Sánchez de Medina V, Priego-Capote F, de Castro MDL. Characterization of monovarietal virgin olive oils by phenols profiling. Talanta 2014; 132:424-32. [PMID: 25476327 DOI: 10.1016/j.talanta.2014.09.039] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2014] [Revised: 09/23/2014] [Accepted: 09/28/2014] [Indexed: 11/18/2022]
Abstract
The phenolic profiles of seven monovarietal virgin olive oils (VOOs) - viz. Arbequina, Arbosana, Cornicabra, FS-17, Hojiblanca, Picual and Sikitita - were characterized by using a quantitative strategy based on LC-MS/MS and the selected reaction monitoring (SRM) mode. Data dependent methods, based on precursor ion scanning, product ion scanning and neutral loss scanning, were developed for confirmatory analysis of secoiridoid derivatives. The observed phenolic profiles were used to find correlation between pairs of phenols and similarity trends among the monovarietal VOOs. A Pearson analysis revealed several correlations among phenols with p-value<0.01 and correlation coefficient (R)>0.75 in the seven monovarietal VOOs. Cluster analysis showed two main clusters between VOOs, formed by Arbequina/Hojiblanca/Cornicabra/Picual and Sikitita/Arbosana/FS-17. High correlations (R>0.7) were observed for the following pairs of VOOs: Arbequina/Hojiblanca (R=0.77), essentially supported on levels of hydroxytyrosol acetate (3,4-DHPEA-AC) and dialdehydic forms of secoiridoids; Cornicabra/FS-17 (R=0.81) and Picual/FS-17 (R=0.79), by correlation of flavonoids and secoiridoid derivatives in general. The highest correlation was observed for the pair Picual/Cornicabra (R=0.99). This preliminary study allowed setting similarities and dissimilarities between monovarietal VOOs by analysis of the phenolic profile. The observed connections between phenols for different varieties have been tentatively interpreted according to the main pathways for phenols biosynthesis.
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Affiliation(s)
- Verónica Sánchez de Medina
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain; University of Córdoba, Agroalimentary Excellence Campus, ceiA3, E-14071 Córdoba, Spain; Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071 Córdoba, Spain
| | - Feliciano Priego-Capote
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain; University of Córdoba, Agroalimentary Excellence Campus, ceiA3, E-14071 Córdoba, Spain; Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071 Córdoba, Spain.
| | - María Dolores Luque de Castro
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain; University of Córdoba, Agroalimentary Excellence Campus, ceiA3, E-14071 Córdoba, Spain; Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071 Córdoba, Spain
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Dewapriya P, Li YX, Himaya S, Kim SK. Isolation and characterization of marine-derived Mucor sp. for the fermentative production of tyrosol. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.06.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Pérez AG, León L, Pascual M, Romero-Segura C, Sánchez-Ortiz A, de la Rosa R, Sanz C. Variability of virgin olive oil phenolic compounds in a segregating progeny from a single cross in Olea europaea L. and sensory and nutritional quality implications. PLoS One 2014; 9:e92898. [PMID: 24651694 PMCID: PMC3961445 DOI: 10.1371/journal.pone.0092898] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2013] [Accepted: 02/27/2014] [Indexed: 11/29/2022] Open
Abstract
Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The genetic variability of the major phenolic compounds of virgin olive oil was studied in a progeny of the cross of Picual x Arbequina olive cultivars (Olea europaea L.). They belong to four different groups: compounds that included tyrosol or hydroxytyrosol in their molecules, lignans, flavonoids, and phenolic acids. Data of phenolics in the oils showed that the progeny displayed a large degree of variability, widely transgressing the genitor levels. This high variability can be of interest on breeding programs. Thus, multivariate analysis allowed to identify genotypes within the progeny particularly interesting in terms of phenolic composition and deduced organoleptic and nutritional quality. The present study has demonstrated that it is possible to obtain enough degree of variability with a single cross of olive cultivars for compounds related to the nutritional and organoleptic properties of virgin olive oil.
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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
| | - Lorenzo León
- IFAPA, Centro Alameda del Obispo, Cordoba, Spain
| | - Mar Pascual
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain
| | - Carmen Romero-Segura
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain
| | - Araceli Sánchez-Ortiz
- 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
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Sánchez de Medina V, Riachy ME, Priego-Capote F, Luque de Castro MD. Mass spectrometry to evaluate the effect of the ripening process on phenols of virgin olive oils. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300059] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
| | - Milad El Riachy
- Lebanese Agricultural Research Institute; Tal Amara; Lebanon
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16
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Bioactive compounds present in the Mediterranean sofrito. Food Chem 2013; 141:3365-72. [PMID: 23993494 DOI: 10.1016/j.foodchem.2013.06.032] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2013] [Revised: 06/04/2013] [Accepted: 06/06/2013] [Indexed: 12/28/2022]
Abstract
Sofrito is a key component of the Mediterranean diet, a diet that is strongly associated with a reduced risk of cardiovascular events. In this study, different Mediterranean sofritos were analysed for their content of polyphenols and carotenoids after a suitable work-up extraction procedure using liquid chromatography/electrospray ionisation-linear ion trap quadrupole-Orbitrap-mass spectrometry (LC/ESI-LTQ-Orbitrap-MS) and liquid chromatography/electrospray ionisation tandem triple quadrupole mass spectrometry (LC/ESI-MS-MS). In this way, 40 polyphenols (simple phenolic and hydroxycinnamoylquinic acids, and flavone, flavonol and dihydrochalcone derivatives) were identified with very good mass accuracy (<2 mDa), and confirmed by accurate mass measurements in MS and MS(2) modes. The high-resolution MS analyses revealed the presence of polyphenols never previously reported in Mediterranean sofrito. The quantification levels of phenolic and carotenoid compounds led to the distinction of features among different Mediterranean sofritos according to the type of vegetables (garlic and onions) or olive oil added for their production.
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