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Application of Doehlert Experimental Design for Optimization of a New-Based Hydrophilic Interaction Solid-Phase Extraction of Phenolic Acids from Olive Oils. Molecules 2023; 28:molecules28031073. [PMID: 36770740 PMCID: PMC9920165 DOI: 10.3390/molecules28031073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
In this work, a rapid, precise, and cost-valuable method has been established to quantify phenolic compounds in olive oil using new-based hydrophilic interaction solid-phase extraction (SPE). Boehlert's experimental design applied the determination of the optimal operating conditions. An investigation into the effects of the methanol composition (50-100%), the volume of eluent (1-12 mL), and pH (1-3) on the extraction of phenols acids and total phenols from Tunisian olive oils was performed. The results showed that the extraction conditions had a significant effect on the extraction efficiency. The experiment showed that the greatest conditions for the SPE of phenolic acids were the methanol composition at 90.3%, pH at 2.9, and volume at 7.5 mL, respectively. The optimal conditions were applied to different types of olive oils, and it could be concluded that larger concentrations of polyphenols were found in extra virgin olive oil (89.15-218), whereas the lowest levels of these compounds (66.8 and 5.1) were found in cold-pressed crude olive oil and olive pomace oil, respectively.
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Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults. Br J Nutr 2022:1-11. [PMID: 36458481 DOI: 10.1017/s0007114522003798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Dietary oils and fats contain different fatty acid compositions that are associated with cardiometabolic disease risk. Despite their influence on disease outcomes, the types of dietary oils and fats predominately used in Australian households remain unknown. The aim of this study was to investigate the use of dietary oils and fats in cooking and food preparation in Australia. Adults living in Australia completed a cross-sectional online survey outlining their current household oil and fat use from July to December 2021. The survey was disseminated via social media platforms and included questions about the types of dietary oils and fats used for different cooking methods and the perceived motivators for choosing the main household oil. A total of 1248 participants responded to the survey. Participants were mostly female (91·6 %) aged between 25 and 44 years (56·7 %). The majority of participants (84·5 %) reported using some form of olive oil as their main source of oil for cooking and food preparation. Almost two-thirds of the sample (65·4 %) reported using extra virgin olive oil (EVOO), mainly in raw food preparation (71·5 %) or savoury baking and roasting (58 %). Fewer households reported using rice bran oil (4·6 %), canola oil (4·3 %) and vegetable oil (1·8 %). Almost half of all participants (49·6 %) identified perceived health benefits as the primary motivating factor for their main choice of oil, followed by sensory preference (46·7 %), versatility (10·2 %) and convenience (8·8 %). Australian adults frequently use olive oil, specifically EVOO, as the main oil for cooking and food preparation in the household.
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Lozano-Castellón J, Rinaldi de Alvarenga JF, Vallverdú-Queralt A, Lamuela-Raventós RM. Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Sets of internal and external factors influencing olive oil (Olea europaea L.) composition: a review. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03947-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Cichelli A, Riciputi Y, Cerretani L, Caboni MF, d'Alessandro N. Glycidols Esters, 2‐Chloropropane‐1,3‐Diols, and 3‐Chloropropane‐1,2‐Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12302] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Angelo Cichelli
- Department of Medical, Oral and Biotechnological ScienceUniversity “G. d'Annunzio” of Chieti‐Pescara, Via dei Vestini 66100 Chieti Scalo Chieti Italy
| | - Ylenia Riciputi
- Department of Agricultural and Food Technology ScienceUniversity of Bologna, Viale Fanin 44 40127 Bologna Italy
| | - Lorenzo Cerretani
- Salpa S.c.a.r.l., Via Adriatica, 554 64026 Roseto degli Abruzzi Teramo Italy
| | - Maria F. Caboni
- Department of Agricultural and Food Technology ScienceUniversity of Bologna, Viale Fanin 44 40127 Bologna Italy
| | - Nicola d'Alessandro
- Department of Engineering and GeologyUniversity “G. d'Annunzio” of Chieti‐Pescara, Via dei Vestini 66100 Chieti Scalo Chieti Italy
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Chiou A, Kalogeropoulos N. Virgin Olive Oil as Frying Oil. Compr Rev Food Sci Food Saf 2017; 16:632-646. [PMID: 33371562 DOI: 10.1111/1541-4337.12268] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 04/04/2017] [Accepted: 04/05/2017] [Indexed: 01/06/2023]
Abstract
Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the Mediterranean area approximately 50% of total fat intake is provided by cooking fats. Olive oil is the key lipid component of the Mediterranean diet, the health-promoting effects of which have been largely attributed to olive oil intake. Olive oil is unique among vegetable oils due to its desirable lipid profile and some of its minor components. Scientific evidence now indicates that during frying olive oil behavior is usually equal or superior to that of refined vegetable oils. Herein, an overview of virgin olive oil performance under frying is given, with special reference to the fate of olive oil microconstituents. The compositional changes of foods fried in olive oil are also reviewed and discussed in detail.
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Affiliation(s)
- Antonia Chiou
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Dept. of Dietetics and Nutrition, Harokopio Univ., 70 El. Venizelou Ave., Kallithea, 176 71, Athens, Greece
| | - Nick Kalogeropoulos
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Dept. of Dietetics and Nutrition, Harokopio Univ., 70 El. Venizelou Ave., Kallithea, 176 71, Athens, Greece
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Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep-Frying. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-016-2943-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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9
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Impact of Microwave Assisted Infusion on the Quality and Volatile Composition of Olive Oil Aromatized with Rosemary Leaves. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2847-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review. Anal Chim Acta 2016; 913:1-21. [PMID: 26944986 DOI: 10.1016/j.aca.2016.01.025] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Revised: 01/06/2016] [Accepted: 01/15/2016] [Indexed: 11/20/2022]
Abstract
Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of analytical tests planned to ensure its quality and genuineness. Almost all official methods demand high use of reagents and manpower. Because of that, analytical development in this area is continuously evolving. Therefore, this review focuses on analytical methods for EVOO/VOO which use fast and smart approaches based on chemometric techniques in order to reduce time of analysis, reagent consumption, high cost equipment and manpower. Experimental approaches of chemometrics coupled with fast analytical techniques such as UV-Vis spectroscopy, fluorescence, vibrational spectroscopies (NIR, MIR and Raman fluorescence), NMR spectroscopy, and other more complex techniques like chromatography, calorimetry and electrochemical techniques applied to EVOO/VOO production and analysis have been discussed throughout this work. The advantages and drawbacks of this association have also been highlighted. Chemometrics has been evidenced as a powerful tool for the oil industry. In fact, it has been shown how chemometrics can be implemented all along the different steps of EVOO/VOO production: raw material input control, monitoring during process and quality control of final product.
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Aladedunye F, Przybylski R, Matthaus B. Performance of antioxidative compounds under frying conditions: A review. Crit Rev Food Sci Nutr 2015; 57:1539-1561. [DOI: 10.1080/10408398.2013.777686] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Abstract
The present narrative review compares evidence from experimental, epidemiological and clinical studies of the health benefits of rapeseed oil (RO) (known as canola oil) and olive oil (OO) in order to assess whether rapeseed oil is suitable as a sustainable alternative to OO as part of a Mediterranean-style diet in countries where olive trees do not grow. From epidemiological studies, the evidence for cardiovascular protection afforded by extra-virgin OO is 'convincing', and for cancers 'limited-suggestive', especially oestrogen receptor-negative breast cancer, but more studies are required in relation to cognitive impairment. Evidence for RO is limited to short-term studies on the biomarkers of risk factors for CVD. Any benefits of RO are likely to be due to α-linolenic acid; however, it is prone to oxidation during frying. We conclude that due to a lack of evidence from observational or intervention studies indicating that RO has comparable health benefits to extra-virgin OO, RO cannot currently be recommended as a suitable substitute for extra-virgin OO as part of a Mediterranean-style diet.
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Servili M, Sordini B, Esposto S, Urbani S, Veneziani G, Di Maio I, Selvaggini R, Taticchi A. Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. Antioxidants (Basel) 2013; 3:1-23. [PMID: 26784660 PMCID: PMC4665453 DOI: 10.3390/antiox3010001] [Citation(s) in RCA: 161] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2013] [Revised: 11/27/2013] [Accepted: 11/28/2013] [Indexed: 12/12/2022] Open
Abstract
Over the last few decades, multiple biological properties, providing antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits, as well as the characteristic pungent and bitter taste, have been attributed to Extra Virgin Olive Oil (EVOO) phenols. In particular, growing efforts have been devoted to the study of the antioxidants of EVOO, due to their importance from health, biological and sensory points of view. Hydrophilic and lipophilic phenols represent the main antioxidants of EVOO, and they include a large variety of compounds. Among them, the most concentrated phenols are lignans and secoiridoids, with the latter found exclusively in the Oleaceae family, of which the drupe is the only edible fruit. In recent years, therefore, we have tackled the study of the main properties of phenols, including the relationships between their biological activity and the related chemical structure. This review, in fact, focuses on the phenolic compounds of EVOO, and, in particular, on their biological properties, sensory aspects and antioxidant capacity, with a particular emphasis on the extension of the product shelf-life.
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Affiliation(s)
- Maurizio Servili
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Beatrice Sordini
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Sonia Esposto
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Stefania Urbani
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Gianluca Veneziani
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Ilona Di Maio
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Roberto Selvaggini
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
| | - Agnese Taticchi
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, Perugia 06126, Italy.
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Ontanón I, Culleré L, Zapata J, Villanueva B, Ferreira V, Escudero A. Application of a new sampling device for determination of volatile compounds released during heating olive and sunflower oil: sensory evaluation of those identified compounds. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1960-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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