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Qian Y, Grygier A, Majewski A, Walkowiak-Tomczak D, Siger A, Rudzińska M. Purity of Olive Oil Commercially Available in Poland. J Oleo Sci 2022; 71:43-50. [PMID: 35013038 DOI: 10.5650/jos.ess21222] [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: 11/13/2022] Open
Abstract
The aim of this study was to examine olive oils purchased in Poland for their compliance with label declarations and EEC criteria. Statistical analysis was used to compare the olive oils in terms of their content and composition of essential constituents and color parameters. Fifty olive oils (extra virgin, bioextra virgin, cold-pressed, refined, and pomace) from different countries (Spain, Italy, Greece, Portugal, Germany, France, Israel, and the European Union), were purchased commercially in Poland. The contents of triacylglycerols, sterols, and tocopherols, the fatty acid composition, and the color parameters were determined using chromatographic and spectrophotometric methods. Statistical methods were used to divide the olive oils into clusters. Our results show that the composition and color parameters of olive oils available commercially in Poland, excluding pomace olive oils, are similar. It can thus be concluded that, irrespective of the type of olive oil stated on the label, their quality is the same or very similar.
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Affiliation(s)
- Ying Qian
- Poznań University of Life Sciences, Faculty of Food Science and Nutrition
| | - Anna Grygier
- Poznań University of Life Sciences, Faculty of Food Science and Nutrition
| | - Arkadiusz Majewski
- Poznań University of Medical Sciences, Department of Computer Science and Statistics
| | | | - Aleksander Siger
- Poznań University of Life Sciences, Faculty of Food Science and Nutrition
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2
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Characterization of Turkish Extra Virgin Olive Oils and Classification Based on Their Growth Regions Coupled with Multivariate Analysis. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01996-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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3
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Chemometric discrimination of Turkish olive oils by variety and region using PCA and comparison of classification viability of SIMCA and PLS-DA. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03614-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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4
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Arslan D, Ok S. Characterization of Turkish Olive Oils in Details. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630637] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Derya Arslan
- Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
| | - Salim Ok
- Petroleum Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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Gorzynik-Debicka M, Przychodzen P, Cappello F, Kuban-Jankowska A, Marino Gammazza A, Knap N, Wozniak M, Gorska-Ponikowska M. Potential Health Benefits of Olive Oil and Plant Polyphenols. Int J Mol Sci 2018; 19:E686. [PMID: 29495598 PMCID: PMC5877547 DOI: 10.3390/ijms19030686] [Citation(s) in RCA: 320] [Impact Index Per Article: 53.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 02/11/2018] [Accepted: 02/25/2018] [Indexed: 02/06/2023] Open
Abstract
Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species as well as to neutralize potentially carcinogenic metabolites. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects. Scientific studies present the ability of polyphenols to modulate the human immune system by affecting the proliferation of white blood cells, and also the production of cytokines or other factors that participate in the immunological defense. The aim of the review is to focus on polyphenols of olive oil in context of their biological activities.
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Affiliation(s)
| | - Paulina Przychodzen
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
| | - Francesco Cappello
- Department of Experimental Biomedicine and Clinical Neurosciences (BioNeC), University of Palermo, 90127 Palermo, Italy.
- Euro-Mediterranean Institute of Science and Technology (IEMEST), 90136 Palermo, Italy.
| | | | - Antonella Marino Gammazza
- Department of Experimental Biomedicine and Clinical Neurosciences (BioNeC), University of Palermo, 90127 Palermo, Italy.
- Euro-Mediterranean Institute of Science and Technology (IEMEST), 90136 Palermo, Italy.
| | - Narcyz Knap
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
| | - Michal Wozniak
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
| | - Magdalena Gorska-Ponikowska
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
- Institute of Biomaterials and Biomolecular Systems, Department of Biophysics, University of Stuttgart, 70569 Stuttgart, Germany.
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Gumus ZP, Ertas H, Yasar E, Gumus O. Classification of olive oils using chromatography, principal component analysis and artificial neural network modelling. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9746-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Bajoub A, Bendini A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Crit Rev Food Sci Nutr 2017; 58:832-857. [PMID: 27657556 DOI: 10.1080/10408398.2016.1225666] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the last decades, olive oil quality and authenticity control has become an issue of great importance to consumers, suppliers, retailers, and regulators in both traditional and emerging olive oil producing countries, mainly due to the increasing worldwide popularity and the trade globalization of this product. Thus, in order to ensure olive oil authentication, various national and international laws and regulations have been adopted, although some of them are actually causing an enormous debate about the risk that they can represent for the harmonization of international olive oil trade standards. Within this context, this review was designed to provide a critical overview and comparative analysis of selected regulatory frameworks for olive oil authentication, with special emphasis on the quality and purity criteria considered by these regulation systems, their thresholds and the analytical methods employed for monitoring them. To complete the general overview, recent analytical advances to overcome drawbacks and limitations of the official methods to evaluate olive oil quality and to determine possible adulterations were reviewed. Furthermore, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability were also examined.
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Affiliation(s)
- Aadil Bajoub
- a Department of Analytical Chemistry, Faculty of Science , University of Granada , Granada , Spain
| | - Alessandra Bendini
- b Department of Agricultural and Food Sciences , University of Bologna , Cesena (FC) , Italy
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8
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Köseoğlu O, Sevim D, Kadiroğlu P. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chem 2016; 212:628-34. [DOI: 10.1016/j.foodchem.2016.06.027] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 06/08/2016] [Accepted: 06/10/2016] [Indexed: 11/17/2022]
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9
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Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil. Foods 2016; 5:foods5030046. [PMID: 28231141 PMCID: PMC5302409 DOI: 10.3390/foods5030046] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 06/17/2016] [Accepted: 06/20/2016] [Indexed: 01/18/2023] Open
Abstract
Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA.
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Uluata S, Altuntaş Ü, Özçelik B. Biochemical Characterization of Arbequina Extra Virgin Olive Oil Produced in Turkey. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2811-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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11
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Sun X, Zhang L, Li P, Xu B, Ma F, Zhang Q, Zhang W. Fatty acid profiles based adulteration detection for flaxseed oil by gas chromatography mass spectrometry. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.023] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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Biochemical Characterization of Turkish Extra Virgin Olive Oils from Six Different Olive Varieties of Identical Growing Conditions. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2691-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Zhang L, Li P, Sun X, Mao J, Ma F, Ding X, Zhang Q. One-class classification based authentication of peanut oils by fatty acid profiles. RSC Adv 2015. [DOI: 10.1039/c5ra07329d] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, the authenticity identification model was built by the one-class partial least squares (OCPLS) classifier for peanut oils, which could effectively detect adulterated oils at the adulteration level of more than 4%.
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Affiliation(s)
- Liangxiao Zhang
- Oil Crops Research Institute
- Chinese Academy of Agricultural Sciences
- Wuhan 430062
- China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan)
| | - Peiwu Li
- Oil Crops Research Institute
- Chinese Academy of Agricultural Sciences
- Wuhan 430062
- China
- Key Laboratory of Detection for Mycotoxins
| | - Xiaoman Sun
- Oil Crops Research Institute
- Chinese Academy of Agricultural Sciences
- Wuhan 430062
- China
- Quality Inspection and Test Center for Oilseeds Products
| | - Jin Mao
- Oil Crops Research Institute
- Chinese Academy of Agricultural Sciences
- Wuhan 430062
- China
- Quality Inspection and Test Center for Oilseeds Products
| | - Fei Ma
- Oil Crops Research Institute
- Chinese Academy of Agricultural Sciences
- Wuhan 430062
- China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops
| | - Xiaoxia Ding
- Oil Crops Research Institute
- Chinese Academy of Agricultural Sciences
- Wuhan 430062
- China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan)
| | - Qi Zhang
- Oil Crops Research Institute
- Chinese Academy of Agricultural Sciences
- Wuhan 430062
- China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops
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14
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Characterization of Turkish Olive Oils by Triacylglycerol Structures and Sterol Profiles. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2554-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Hu W, Zhang L, Li P, Wang X, Zhang Q, Xu B, Sun X, Ma F, Ding X. Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry. Talanta 2014; 129:629-35. [PMID: 25127643 DOI: 10.1016/j.talanta.2014.06.010] [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: 04/19/2014] [Revised: 06/06/2014] [Accepted: 06/10/2014] [Indexed: 11/17/2022]
Abstract
Edible oil adulteration is the biggest source of food fraud all over the world. Since characteristic aroma is an important quality criterion for edible oils, we analyzed volatile organic compounds (VOCs) in four edible vegetable oils (soybean, peanut, rapeseed, and sunflower seed oils) by headspace comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (Headspace-GC×GC-TOFMS) in this study. After qualitative and quantitative analysis of VOCs, we used unsupervised (PCA) and supervised (Random forests) multivariate statistical methods to build a classification model for the four edible oils. The results indicated that the four edible oils had their own characteristic VOCs, which could be used as markers to completely classify these four edible oils into four groups.
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Affiliation(s)
- Wei Hu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, China
| | - Liangxiao Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture, Wuhan 430062, China.
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, China; Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture, Wuhan 430062, China.
| | - Xiupin Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture, Wuhan 430062, China.
| | - Qi Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, China; Key laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, China
| | - Baocheng Xu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture, Wuhan 430062, China
| | - Xiaoman Sun
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture, Wuhan 430062, China
| | - Fei Ma
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture, Wuhan 430062, China
| | - Xiaoxia Ding
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture, Wuhan 430062, China
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