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Gagour J, Hallouch O, Asbbane A, Bijla L, Laknifli A, Lee LH, Zengin G, Bouyahya A, Sakar EH, Gharby S. A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control. Chem Biodivers 2024; 21:e202301697. [PMID: 38345352 DOI: 10.1002/cbdv.202301697] [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: 10/28/2023] [Accepted: 02/12/2024] [Indexed: 03/09/2024]
Abstract
Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.
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Affiliation(s)
- Jamila Gagour
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Otmane Hallouch
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Abderrahim Asbbane
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Laila Bijla
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Abdellatif Laknifli
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Learn-Han Lee
- Research Center for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, Ningbo, 315100>, China
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, 47500, Subang Jaya, Selangor, Malaysia
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130 >, Konya, Turkey
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, 10090>, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology, and Health, FS, Abdelmalek Essaadi University, 93002, Tetouan, Morocco
| | - Said Gharby
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
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Lamas S, Ruano D, Dias F, Barreiro F, Pereira JA, Peres AM, Rodrigues N. Application of the FTIR technique as a non-invasive tool to discriminate Portuguese olive oils with Protected Designation of Origin. Chem Biodivers 2024; 21:e202301629. [PMID: 38109266 DOI: 10.1002/cbdv.202301629] [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: 10/16/2023] [Revised: 12/12/2023] [Accepted: 12/17/2023] [Indexed: 12/20/2023]
Abstract
Three Portuguese olive oils with PDO ('Azeite do Alentejo Interior', 'Azeites da Beira Interior' and 'Azeite de Trás-os-Montes') were studied considering their physicochemical quality, antioxidant capacity, oxidative stability, total phenols content, gustatory sensory sensations and Fourier transform infrared (FTIR) spectra. All oils fulfilled the legal thresholds of EVOOs and the PDO's specifications. Olive oils from 'Azeite da Beira Interior' and 'Azeite de Trás-os-Montes' showed greater total phenols contents and antioxidant capacities, while 'Azeites da Beira Interior' presented higher oxidative stabilities. Linear discriminant models were developed using FTIR spectra (transmittance and the 1st and 2nd derivatives), allowing the correct identification of the oils' PDO (100 % sensitivity and specificity, repeated K-fold-CV). This study also revealed that multiple linear regression models, based on FTIR transmittance data, could predict the sweet, bitter, and pungent intensities of the PDO oils (R2 ≥0.979±0.016; RMSE≤0.26±0.05, repeated K-fold-CV). This demonstrates the potential of using FTIR as a non-destructive technique for authenticating oils with PDO.
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Affiliation(s)
- Sandra Lamas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - Daniela Ruano
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - Francisco Dias
- Centro de Investigação, Desenvolvimento e Inovação em Turismo (CiTUR), Escola Superior de Turismo e Tecnologia do Mar, Instituto Politécnico de Leiria, Rua General Norton de Matos, Apartado 4133, 2411-901, Leiria, Portugal
| | - Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
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Caetano AR, Oliveira RD, Pereira RFC, Cardoso TV, Cardoso A, Almeida-Aguiar C. Examination of Raw Samples and Ethanol Extracts of Gerês Propolis Collected in Different Years. PLANTS (BASEL, SWITZERLAND) 2023; 12:3909. [PMID: 38005805 PMCID: PMC10674325 DOI: 10.3390/plants12223909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/07/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023]
Abstract
Propolis, a natural resin created by bees, has garnered significant attention from both the scientific community and industry due to an impressive range of bioactivities. Nonetheless, the intrinsic variability in its chemical composition and bioactive profiles has been hindering propolis' full potential use. We previously showed that ethanol extracts (EEs) of a Portuguese propolis sample (Gerês) collected over four consecutive years displayed similar chemical and biological profiles, a constancy never documented before. However, the characteristics of the unprocessed samples of Gerês propolis were never described. Hence, the central objective of this study is to assess the quality parameters of unprocessed propolis samples collected from Gerês (G), over a four-year period (2019-2022), alongside the analysis of the chemical composition and bioactivities of the EEs prepared with the same raw samples. The ash, wax, balsam and water contents of the unprocessed samples-G19 to G22-showed minor fluctuations, likely attributed to uncontrollable natural events impacting the propolis source and collection process. On the other hand, the antimicrobial and antioxidant activities of all the four ethanol extracts (G19.EE-G22.EE) consistently align with prior studies. Furthermore, the Gerês propolis extracts showed remarkable uniformity in chemical composition parameters too, particularly concerning total polyphenol, flavonoid and ortho-diphenol contents. In summary, our research reinforces the beneficial properties of propolis and show that extracts' bioactivities remain within the reference ranges for Gerês propolis, despite minor differences in unprocessed samples, suggesting a consistent action over time. Thus, this work could be instrumental towards the establishment of standard parameters for propolis applications, offering valuable insights to this field of propolis research.
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Affiliation(s)
- Ana Rita Caetano
- Department of Biology, School of Sciences, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (A.R.C.); (R.D.O.); (R.F.C.P.); (T.V.C.); (A.C.)
| | - Rafaela Dias Oliveira
- Department of Biology, School of Sciences, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (A.R.C.); (R.D.O.); (R.F.C.P.); (T.V.C.); (A.C.)
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal
- Life and Health Sciences Research Institute (ICVS), School of Medicine, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal
- ICVS/3B’s-PT Government Associate Laboratory, 4710-057 Braga, Portugal
| | - Rui Filipe Cerqueira Pereira
- Department of Biology, School of Sciences, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (A.R.C.); (R.D.O.); (R.F.C.P.); (T.V.C.); (A.C.)
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal
| | - Tiago Vidal Cardoso
- Department of Biology, School of Sciences, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (A.R.C.); (R.D.O.); (R.F.C.P.); (T.V.C.); (A.C.)
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal
| | - Andreia Cardoso
- Department of Biology, School of Sciences, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (A.R.C.); (R.D.O.); (R.F.C.P.); (T.V.C.); (A.C.)
| | - Cristina Almeida-Aguiar
- Department of Biology, School of Sciences, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (A.R.C.); (R.D.O.); (R.F.C.P.); (T.V.C.); (A.C.)
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal
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Farhoudpour M, Azadmard-damirchi S, Gharekhani M, Asefi N. Changes in the quality of flaxseed oil powder produced by incorporating with microcrystalline cellulose and thyme. Heliyon 2023; 9:e18562. [PMID: 37560632 PMCID: PMC10407146 DOI: 10.1016/j.heliyon.2023.e18562] [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: 02/03/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 08/11/2023] Open
Abstract
Flaxseed oil is a high nutrition oil, rich in ω-3 fatty acid, tocopherols and phenolic compounds. However, it is prone to oxidation due to its high unsaturation which needs pretreatments to be easily introduce to the market. In this study, flaxseed oil was converted to powder form by mixing with microcrystalline cellulose (MC) and thyme powder to produce flaxseed oil powder. For this purpose, 3 different levels of thyme powder (5%, 10% and 15% of oil) were mixed with oil, followed by mixing with different proportions of MC (50:50, 50:75, 50:100 (oil:MC)) and stored for 90 days at 25 °C and 4 °C. Results indicated that the total phenolic compounds (23.2-91.2 mg GAE/100 g), chlorophyll (9-63.6 mg/kg), and carotenoid (4.4-9.9 mg/kg) contents increased with the incorporation of thyme powder into the flaxseed oil on the first day in 25 °C and 4 °C. Also during 90 days storage, phenolic compound (21.8%), chlorophyll (32.5%) and carotenoid (24%) decreased in both 25 °C and 4 °C temperatures. The results confirmed that adding thyme powder to samples decreased acidity and peroxide value in compare with control. Using thyme as a natural antioxidant and also transforming the oil to powder form by MC increased the oxidative stability in compare with control. The produced high stable flaxseed oil powder has the potential to be used directly on food products like salads or to be used in different food formulations to fortify them with natural antioxidants and ω-3 essential fatty acids.
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Affiliation(s)
- Mahsa Farhoudpour
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | | | - Mehdi Gharekhani
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Narmela Asefi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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Liao X, Miao Q, Yang J, Olajide TM, Wang S, Liu H, Huang J. Changes in phenolic compounds and antioxidant activities of “nine steaming nine sun-drying” black soybeans before and after in vitro simulated gastrointestinal digestion. Food Res Int 2022; 162:111960. [DOI: 10.1016/j.foodres.2022.111960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 08/05/2022] [Accepted: 09/18/2022] [Indexed: 11/04/2022]
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Vujasinović V, Bjelica M, Čorbo S, Dimić S, Rabrenović B. Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.0222201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Six cold-pressed oil samples obtained from the seeds of different grape varieties grown in a Fruška Gora vineyard in the Republic of Serbia were examined for chemical and nutritive quality, as well as antiradical capacity. All the tested samples were of good quality, but the results showed noticeable differences in seed oil properties for red and white grape varieties. The highest content in total tocols, 575.23 ± 4.46 mg/kg, was found in the red grape seed oil of the Merlot variety, but the vitamin E activity of white grape seed oils was significantly higher. Regarding single phenols, the most prevalent fraction in all the oil samples was ursolic acid, up to 336.3 ± 4.8 μg/g in the grape seed oil of the Hamburg variety. The highest content in the total phenolic compounds, 54.92 ± 0.93 μg GAE/g, was detected in the oil of red grape seeds. Although significant differences existed between samples, EC50 values were the lowest for the red grape seed oils, varying from 29.84 ± 1.07 to 65.34 ± 0.32 mg oil/mg DPPH, indicating that these oils had the highest antiradical capacity.
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Bharmoria P, Bisht M, Gomes MC, Martins M, Neves MC, Mano JF, Bdikin I, Coutinho JAP, Ventura SPM. Protein-olive oil-in-water nanoemulsions as encapsulation materials for curcumin acting as anticancer agent towards MDA-MB-231 cells. Sci Rep 2021; 11:9099. [PMID: 33907277 PMCID: PMC8079396 DOI: 10.1038/s41598-021-88482-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Accepted: 03/18/2021] [Indexed: 02/02/2023] Open
Abstract
The sustainable cellular delivery of the pleiotropic drug curcumin encounters drawbacks related to its fast autoxidation at the physiological pH, cytotoxicity of delivery vehicles and poor cellular uptake. A biomaterial compatible with curcumin and with the appropriate structure to allow the correct curcumin encapsulation considering its poor solubility in water, while maintaining its stability for a safe release was developed. In this work, the biomaterial developed started by the preparation of an oil-in-water nanoemulsion using with a cytocompatible copolymer (Pluronic F 127) coated with a positively charged protein (gelatin), designed as G-Cur-NE, to mitigate the cytotoxicity issue of curcumin. These G-Cur-NE showed excellent capacity to stabilize curcumin, to increase its bio-accessibility, while allowing to arrest its autoxidation during its successful application as an anticancer agent proved by the disintegration of MDA-MB-231 breast cancer cells as a proof of concept.
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Affiliation(s)
- Pankaj Bharmoria
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193, Aveiro, Portugal.
- Department of Applied Chemistry, Chalmers University of Technology, Kemivägen 4, 412 96, Gothenburg, Sweden.
| | - Meena Bisht
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Maria C Gomes
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Margarida Martins
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Márcia C Neves
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193, Aveiro, Portugal
| | - João F Mano
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Igor Bdikin
- TEMA, Department of Mechanical Engineering, University of Aveiro, 3810-193, Aveiro, Portugal
| | - João A P Coutinho
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Sónia P M Ventura
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193, Aveiro, Portugal.
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Identification and in vitro anti-inflammatory activity of different forms of phenolic compounds in Camellia oleifera oil. Food Chem 2020; 344:128660. [PMID: 33229148 DOI: 10.1016/j.foodchem.2020.128660] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 10/27/2020] [Accepted: 11/13/2020] [Indexed: 02/01/2023]
Abstract
Camellia oleifera (C. oleifera) oil is known as "oriental olive oil". We previously reported the anti-inflammatory activity of C. oleifera oil was mainly attributed to the phenolic compounds, but the specific compounds remain uncovered. In this study, phenolic compounds in the form of free (11.92 μg GAE/g), esterified (37.57 μg GAE/g), glycosylated (128.71 μg GAE/g), and insoluble (47.53 μg GAE/g) were prepared from C. oleifera oil. Their anti-inflammatory activities were evaluated by lipopolysaccharide induced RAW 264.7 macrophage. Glycosylated fraction showed the highest anti-inflammatory activity as indicated by the low production of nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6). Subsequently, 13 different glycosylated polyphenols were identified by UPLC-Q-TOF/MS, and the major compounds were purified for anti-inflammatory re-evaluation. Lower anti-inflammatory activities of compound 3 and compound 6 were observed when compared to kaempferol. Overall, these results would promote the utilization of phenolic compounds in C. oleifera oil.
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Liu R, Xu Y, Chang M, Tang L, Lu M, Liu R, Jin Q, Wang X. Antioxidant interaction of α-tocopherol, γ-oryzanol and phytosterol in rice bran oil. Food Chem 2020; 343:128431. [PMID: 33131960 DOI: 10.1016/j.foodchem.2020.128431] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/22/2020] [Accepted: 10/16/2020] [Indexed: 12/29/2022]
Abstract
In this study, purified rice bran oil (RBO) was used as a lipid matrix model to study the individual and binary antioxidant capacity of the minor constituents (α-tocopherol, γ-oryzanol and phytosterol) added at different concentrations and ratios. The results revealed that concentration influenced on the oxidation stability and scavenging capacity, while ratio mainly affected the type of interaction or the degree of synergism or antagonism. It was important to notice that the antioxidant capacity of α-tocopherol would decrease under high concentration. Besides, the inhibition of phytosterol on α-tocopherol and the formation of hydrogen bond between γ-oryzanol and phytosterol were speculated by the interactions of these minor constituents. This work helps to select efficient combinations for stabilizing the anti-oxidation of nutrient enriched RBO or provide suggestions for moderate retain of minor constituents in RBO.
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Affiliation(s)
- Ruru Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Ying Xu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Ming Chang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Lin Tang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Mengyao Lu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Ruijie Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China.
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
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de Sousa IF, Pedroso AP, de Andrade IS, Boldarine VT, Tashima AK, Oyama LM, Lionetti L, Ribeiro EB. High-fat but not normal-fat intake of extra virgin olive oil modulates the liver proteome of mice. Eur J Nutr 2020; 60:1375-1388. [PMID: 32712699 DOI: 10.1007/s00394-020-02323-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Accepted: 07/01/2020] [Indexed: 11/27/2022]
Abstract
PURPOSE The metabolic benefits of the Mediterranean diet have been largely attributed to its olive oil content. Whether the ingested fat amount is relevant to these effects is not clear. We thus compared the effects of high-fat and normal-fat intake of extra-virgin olive oil (EVOO) on the liver proteome. METHODS Three groups of mice were fed for 12 weeks with either normal-fat diets containing either soybean oil (control, C) or EVOO (NO) or a high-fat EVOO diet (HO). Body weight and food intake were measured weekly and serum parameters were analyzed. The liver was processed for data-independent acquisition mass spectrometry-based proteomics. The differentially expressed proteins among the groups were submitted to pathway enrichment analysis. RESULTS The consumption of HO diet reduced food intake and serum triglycerides, while it preserved body weight gain, adiposity, and glycemia. However, it increased serum cholesterol and liver mass. The proteomic analysis showed 98 altered proteins, which were allocated in 27 significantly enriched pathways. The pathway analysis suggested stimulation of mitochondrial and peroxissomal β-oxidation, and inhibition of lipid synthesis and gluconeogenesis in the HO group. Although the NO group failed to show significant liver proteome alterations, it presented reduced body fat, body weight gain, and serum triglycerides and glucose levels. CONCLUSION The data indicate that the intake of the HO diet induced hepatic adjustments, which were partially successful in counteracting the detrimental outcomes of a high-fat feeding. Contrastingly, the NO diet had beneficial effects which were not accompanied by significant modifications on hepatic proteome.
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Affiliation(s)
- Isy F de Sousa
- Departamento de Fisiologia, Universidade Federal de São Paulo, Escola Paulista de Medicina, Rua Botucatu 862, Vila Clementino, São Paulo, SP, 04023-062, Brazil
- Dipartimento Di Chimica E Biologia "Adolfo Zambelli", Università Degli Studi Di Salerno, Salerno, Italy
| | - Amanda P Pedroso
- Departamento de Fisiologia, Universidade Federal de São Paulo, Escola Paulista de Medicina, Rua Botucatu 862, Vila Clementino, São Paulo, SP, 04023-062, Brazil
| | - Iracema S de Andrade
- Departamento de Fisiologia, Universidade Federal de São Paulo, Escola Paulista de Medicina, Rua Botucatu 862, Vila Clementino, São Paulo, SP, 04023-062, Brazil
| | - Valter T Boldarine
- Departamento de Fisiologia, Universidade Federal de São Paulo, Escola Paulista de Medicina, Rua Botucatu 862, Vila Clementino, São Paulo, SP, 04023-062, Brazil
| | - Alexandre K Tashima
- Departamento de Bioquímica, Universidade Federal de São Paulo, Escola Paulista de Medicina, São Paulo, SP, Brazil
| | - Lila M Oyama
- Departamento de Fisiologia, Universidade Federal de São Paulo, Escola Paulista de Medicina, Rua Botucatu 862, Vila Clementino, São Paulo, SP, 04023-062, Brazil
| | - Lillà Lionetti
- Dipartimento Di Chimica E Biologia "Adolfo Zambelli", Università Degli Studi Di Salerno, Salerno, Italy
| | - Eliane B Ribeiro
- Departamento de Fisiologia, Universidade Federal de São Paulo, Escola Paulista de Medicina, Rua Botucatu 862, Vila Clementino, São Paulo, SP, 04023-062, Brazil.
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Chang M, Qiu F, Lan N, Zhang T, Guo X, Jin Q, Liu R, Wang X. Analysis of Phytochemical Composition ofCamellia oleiferaOil and Evaluation of its Anti‐Inflammatory Effect in Lipopolysaccharide‐StimulatedRAW264.7 Macrophages. Lipids 2020; 55:353-363. [DOI: 10.1002/lipd.12241] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 02/05/2023]
Affiliation(s)
- Ming Chang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Fangcheng Qiu
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Niannian Lan
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Tao Zhang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Xin Guo
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Ruijie Liu
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi Jiangsu Province 214122 PR China
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12
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Gertz C, Matthäus B, Willenberg I. Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900355] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
| | - Bertrand Matthäus
- Max Rubner‐Institut (MRI)Department of Safety and Quality of CerealsWorking Group for Lipid Research Detmold 32756 Germany
| | - Ina Willenberg
- Max Rubner‐Institut (MRI)Department of Safety and Quality of CerealsWorking Group for Lipid Research Detmold 32756 Germany
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13
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Gonçalves A, Silva E, Brito C, Martins S, Pinto L, Dinis LT, Luzio A, Martins-Gomes C, Fernandes-Silva A, Ribeiro C, Rodrigues MÂ, Moutinho-Pereira J, Nunes FM, Correia CM. Olive tree physiology and chemical composition of fruits are modulated by different deficit irrigation strategies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:682-694. [PMID: 31583702 DOI: 10.1002/jsfa.10064] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 09/12/2019] [Accepted: 09/23/2019] [Indexed: 05/27/2023]
Abstract
BACKGROUND Cropping practices focusing on agronomic water use efficiency and their impact on quality parameters must be investigated to overcome constraints affecting olive groves. We evaluated the response of olive trees (Olea europaea, cv. 'Cobrançosa') to different water regimes: full irrigation (FI, 100% crop evapotranspiration (ETc )), and three deficit irrigation strategies (DIS) (regulated (RDI, irrigated with 80% of crop evapotranspiration (ETc ) in phases I and III of fruit growth and 10% of ETc in the pit hardening stage), and two continuous sustained strategies (SDI) - a conventional SDI (27.5% of ETc ), and low-frequency irrigation adopted by the farmer (SDIAF, 21.2% of ETc ). RESULTS The effects of water regimes on the plant water status, photosynthetic performance, metabolite fluctuations and fruit quality parameters were evaluated. All DIS treatments enhanced leaf tissue density; RDI and SDI generally did not affect leaf water status and maintained photosynthetic machinery working properly, and the SDIAF treatment impaired olive tree physiological indicators. The DIS treatments maintained the levels of primary metabolites in leaves, but SDIAF plants showed signs of oxidative stress. Moreover, DIS treatments led to changes in the secondary metabolism, both in leaves and in fruits, with increased total phenolic compounds, ortho-diphenols, and flavonoid concentration, and higher total antioxidant capacity, as well higher oil content. Phenolic profiles showed the relevance of an early harvest in order to obtain higher oleuropein levels with associated higher health benefits. CONCLUSION Adequate DIS are essential for sustainable olive growing, as they enhance the competitiveness of the sector in terms of olive production and associated quality parameters. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Alexandre Gonçalves
- CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
- MORE - Research Mountains - Association, Brigantia Ecopark, Bragança, Portugal
| | - Ermelinda Silva
- CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Cátia Brito
- CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Sandra Martins
- CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Luís Pinto
- CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Lia-Tânia Dinis
- CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Ana Luzio
- CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Carlos Martins-Gomes
- CQVR - Chemistry Centre of Vila Real, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Anabela Fernandes-Silva
- CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Carlos Ribeiro
- Agronomy Department, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - M Ângelo Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - José Moutinho-Pereira
- CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Fernando M Nunes
- CQVR - Chemistry Centre of Vila Real, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Carlos M Correia
- CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
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14
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Tavakoli J, Hajpour Soq K, Yousefi A, Estakhr P, Dalvi M, Mousavi Khaneghah A. Antioxidant activity of Pistacia atlantica var mutica kernel oil and it's unsaponifiable matters. Journal of Food Science and Technology 2019; 56:5336-5345. [PMID: 31749481 DOI: 10.1007/s13197-019-04004-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2019] [Accepted: 08/01/2019] [Indexed: 12/20/2022]
Abstract
In this research, antioxidant activity of Pistacia atlantica var mutica (a wild type of pistachio in Iran) kernel oil (PAKO) and unsaponifiable matters of kernel oil (UKO) were compared with those of sesame seed oil (SSO) and rice bran oil (RBO) as well as with their unsaponifiable matters (USO and UBO) and α-tocopherol (natural antioxidant) was selected as control. Also, some chemical properties such as (FRAP, DPPH radical-scavenging, rancimat and oven assays (peroxide value and carbonyl value) were assessed. The amount of unsaponifiable matters of studied oils was between 1.4 and 3.5%. The highest total phenolics was observed in SSO (1024 mg/kg), followed by RBO, and PAKO was 174, and 75 mg/kg, respectively. In DPPH radical-scavenging assay, the EC50 values of PAKO, SSO, RBO, UKO, USO, UBO, and α-tocopherol were determined as 38.9, 50, 48.4, 14, 12.7, 15.9 and 61.4 mg/mL, respectively. In FRAP assay, the highest value was nominated for UKO (434 mmol/L); followed by USO, UBO, PAKO, SSO, RBO and α-tocopherol (404, 357, 364, 298, 210 and 58 mmol/L; respectively). Also, considering the results of oven test, the incorporation of UKO into pure sunflower oil resulted in the highest oxidative stability; followed by UBO, USO, PAKO, SSO, RBO and α-tocopherol. According to results of the rancimat test, the incorporation of unsaponifiable matters (UKO, USO, and UBO) resulted in the highest oil/oxidative stability index (OSI) in pure sunflower oil, followed by oils studied (PAKO, SSO, and RBO). According to results, UKO had the highest antioxidant activity, followed by USO, UBO, PAKO, SSO, RBO, and α-tocopherol.
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Affiliation(s)
- Javad Tavakoli
- 1Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, P.O. Box 74137-66171, Jahrom, Fars Iran
| | | | - Alireza Yousefi
- 3Department of Chemical Engineering, University of Bonab, PO Box 55517-61167, Bonab, Iran
| | - Parviz Estakhr
- 4Department of Food and Drug, Shiraz University of Medical Science, Shiraz, Iran
| | - Mohsen Dalvi
- 1Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, P.O. Box 74137-66171, Jahrom, Fars Iran
| | - Amin Mousavi Khaneghah
- 5Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal: 6121, Campinas, Sao Pulo CEP 13083-862 Brazil
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15
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Bjelica M, Vujasinović V, Rabrenović B, Dimić S. Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800416] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Miloš Bjelica
- University of Novi SadFaculty of Technology Novi SadBulevar cara Lazara 121000 Novi SadSerbia
| | - Vesna Vujasinović
- University of Novi SadFaculty of SciencesTrg Dositeja Obradovica 321000 Novi SadSerbia
| | - Biljana Rabrenović
- University of BelgradeFaculty of AgricultureNemanjina 611080 Belgrade‐ZemunSerbia
| | - Sanja Dimić
- Bimal Trading d.o.o. BeogradMilentija Popovića 5V11070 BelgradeSerbia
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16
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Liu R, Cheng M, Kothapalli KSD, Wang Z, Mendralla E, Park HG, Block RC, Wang X, Brenna JT. Glycerol derived process contaminants in refined coconut oil induce cholesterol synthesis in HepG2 cells. Food Chem Toxicol 2019; 127:135-142. [PMID: 30878531 PMCID: PMC6467815 DOI: 10.1016/j.fct.2019.03.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 03/05/2019] [Accepted: 03/07/2019] [Indexed: 10/27/2022]
Abstract
Despite its 50-year history, the conventional diet-heart hypothesis holding that dietary saturated fats raise serum cholesterol, and with it, cardiovascular risk, remains controversial. Harsh chemical and physical treatment generates process contaminants, and refined oils raise serum and tissue cholesterol in vivo independent of saturated fat content. We developed an in vitro bioassay for rapidly assessing the influence of oils on cholesterol metabolism in the human liver HepG2 cell line, and tested it using coconut oil (CO) of various stages of refinement. CO was dissolved with dipalmitoyl phosphatidylcholine (DPPC) surfactant, solvent evaporated, and emulsified into fat-free cell culture media. After 24 h treatment cellular cholesterol and triacylglycerol increased; HMG-CoA Reductase (HMGCR) increased and CYP7A1 (cholesterol 7α-hydroxylase) decreased with sequential processing steps, deacidification, bleaching, deodorization, while fatty acid profiles were not affected. Glycerol-derived process contaminants glycidyl esters and monochloropropandiol (MCPD) increased with processing. Addition of glycidyl or MCPD to virgin CO (VCO) had similar effects to processing, while addition of phenolic antioxidants to fully refined CO reduced HMGCR and increased CYP7A1. We conclude that harsh processing creates contaminants that raise cholesterol levels in vitro, consistent with a role as a contributing atherosclerotic factor.
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Affiliation(s)
- Ruijie Liu
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA; Synergetic Innovation Center of Food Safety and Nutrition of Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China; Dell Pediatric Research Institute and the Depts. of Chemistry, of Pediatrics, and of Nutrition, University of Texas at Austin, 1400 Barbara Jordan Blvd, Austin, TX, 78723, USA
| | - Min Cheng
- Synergetic Innovation Center of Food Safety and Nutrition of Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China
| | - Kumar S D Kothapalli
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA; Dell Pediatric Research Institute and the Depts. of Chemistry, of Pediatrics, and of Nutrition, University of Texas at Austin, 1400 Barbara Jordan Blvd, Austin, TX, 78723, USA
| | - Zhen Wang
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA; Dell Pediatric Research Institute and the Depts. of Chemistry, of Pediatrics, and of Nutrition, University of Texas at Austin, 1400 Barbara Jordan Blvd, Austin, TX, 78723, USA
| | - Elizabeth Mendralla
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA
| | - Hui Gyu Park
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA; Dell Pediatric Research Institute and the Depts. of Chemistry, of Pediatrics, and of Nutrition, University of Texas at Austin, 1400 Barbara Jordan Blvd, Austin, TX, 78723, USA
| | - Robert C Block
- Department of Community and Preventive Medicine and Cardiology Division, Department of Medicine, The University of Rochester School of Medicine and Dentistry, Saunders Research Building, Rochester, NY, 14642, USA
| | - Xingguo Wang
- Synergetic Innovation Center of Food Safety and Nutrition of Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China
| | - J Thomas Brenna
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA; Dell Pediatric Research Institute and the Depts. of Chemistry, of Pediatrics, and of Nutrition, University of Texas at Austin, 1400 Barbara Jordan Blvd, Austin, TX, 78723, USA.
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17
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Casoni D, Simion IM, Sârbu C. A comprehensive classification of edible oils according to their radical scavenging spectral profile evaluated by advanced chemometrics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 213:204-209. [PMID: 30690303 DOI: 10.1016/j.saa.2019.01.065] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 01/18/2019] [Accepted: 01/21/2019] [Indexed: 06/09/2023]
Abstract
A comprehensive study concerning the characterization and classification of 30 cold-pressed edible oils according to their UV-Vis spectra and radical scavenging profiles using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay is presented. Considering the principal component analysis (PCA) and fuzzy-principal component analysis (FPCA) loadings profiles, the characteristic spectral regions with a significant influence in oil samples classification were identified and associated with characteristic factors in each group. Much more, the oils with high antiradical capacity were revealed. The scores corresponding to the first principal component and the canonical scores corresponding to the first discriminant function derived from radical scavenging spectral profiles allowed a relevant classification of oils in well-defined groups associated with their high, medium and low radical scavenging capacity. The FPCA-LDA method applied on DPPH radical scavenging spectral profiles of edible oils appeared to be the most efficient method with a correct classification rate of 96.7%.
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Affiliation(s)
- Dorina Casoni
- Department of Chemistry, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Arany Janos Str., No. 11, RO-400028 Cluj-Napoca, Romania
| | - Ileana Maria Simion
- Department of Chemistry, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Arany Janos Str., No. 11, RO-400028 Cluj-Napoca, Romania
| | - Costel Sârbu
- Department of Chemistry, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Arany Janos Str., No. 11, RO-400028 Cluj-Napoca, Romania.
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18
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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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19
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Esalami SM, Dimic EB, Rabrenovic BB. Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar ‘Roghiani’ from different regions of northern Libya. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.1113172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The aim of this work was to determine the fatty acids (FA), tocopherols, phenols, and antioxidant capacity (AC) of five virgin olive oils (VOO) obtained from the olive cultivar ‘Roghiani’, from different regions of northern Libya during the crop year 2015. The parameters determined for the oils were investigated for the first time. Seven principal FAs were detected in the VOO samples. Oleic, palmitic, and linoleic acids were the dominant ones. The highest percentage of palmitic acid was found in Tripoli VOO (P ≤ 0.05). Oleic acid was dominant in all the VOO samples. Gharyan VOO possessed the highest value of oleic acid, O/L ratio, monounsaturated fatty acids (MUFA), total phenols content (TPC), total tocopherol and tocotrienol contents (TTC), and ACDPPH % (P ≤ 0.05). A strong positive relationship between TPC and (AC) as (1/EC50DPPH) was observed, (r) was +0.831. On the other hand, (1/EC50DPPH) showed a positive correlation with TTC, (r) was +0.768.
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20
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Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Forbes-Hernández TY, Gasparrini M, Afrin S, Cianciosi D, Carrasco-Pancorbo A, Simal-Gándara J, Giampieri F, Battino M. Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells. Food Chem Toxicol 2018; 119:73-85. [PMID: 29753866 DOI: 10.1016/j.fct.2018.05.026] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 05/08/2018] [Accepted: 05/09/2018] [Indexed: 01/18/2023]
Abstract
The aim of the present work was to evaluate the phenolic profile of the 'Brava' extra virgin olive oil and assess its potential as a "natural adjuvant" in combination with chemotherapy treatment. The total phenol content of the phenolic extracts was 764 mg gallic acid equivalents/kg and the total antioxidant capacity was 2309, 1881 and 2088 μM trolox equivalents/kg determined by Diphenyl-1-picrylhydrazyl free radical method, Ferric Reducing Antioxidant Power and Trolox Equivalent Antioxidant Capacity assay, respectively. Secoiridoids comprised 83% of the total phenolic compounds. The main secoiridoid from oleuropein was the main isomer of oleuropein aglycone (74 mg/kg). The main secoiridoid from ligstroside was the main isomer of ligstroside aglycone (214 mg/kg). These phenolic extracts showed a significant decrease in cell viability on MCF-7 breast cancer cells in a dose and time dependent manner. 48 h-treatments with different concentrations of the extracts induced intracellular ROS generation and cell death.
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Affiliation(s)
- Patricia Reboredo-Rodríguez
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Carmen González-Barreiro
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Tamara Y Forbes-Hernández
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy.
| | - Massimiliano Gasparrini
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy.
| | - Sadia Afrin
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy.
| | - Danila Cianciosi
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy.
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain.
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Francesca Giampieri
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy.
| | - Maurizio Battino
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy.
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21
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Carranco N, Farrés-Cebrián M, Saurina J, Núñez O. Authentication and Quantitation of Fraud in Extra Virgin Olive Oils Based on HPLC-UV Fingerprinting and Multivariate Calibration. Foods 2018; 7:foods7040044. [PMID: 29561820 PMCID: PMC5920409 DOI: 10.3390/foods7040044] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 03/12/2018] [Accepted: 03/20/2018] [Indexed: 12/24/2022] Open
Abstract
High performance liquid chromatography method with ultra-violet detection (HPLC-UV) fingerprinting was applied for the analysis and characterization of olive oils, and was performed using a Zorbax Eclipse XDB-C8 reversed-phase column under gradient elution, employing 0.1% formic acid aqueous solution and methanol as mobile phase. More than 130 edible oils, including monovarietal extra-virgin olive oils (EVOOs) and other vegetable oils, were analyzed. Principal component analysis results showed a noticeable discrimination between olive oils and other vegetable oils using raw HPLC-UV chromatographic profiles as data descriptors. However, selected HPLC-UV chromatographic time-window segments were necessary to achieve discrimination among monovarietal EVOOs. Partial least square (PLS) regression was employed to tackle olive oil authentication of Arbequina EVOO adulterated with Picual EVOO, a refined olive oil, and sunflower oil. Highly satisfactory results were obtained after PLS analysis, with overall errors in the quantitation of adulteration in the Arbequina EVOO (minimum 2.5% adulterant) below 2.9%.
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Affiliation(s)
- Núria Carranco
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franqués, 1-11, E08028 Barcelona, Spain.
| | - Mireia Farrés-Cebrián
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franqués, 1-11, E08028 Barcelona, Spain.
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franqués, 1-11, E08028 Barcelona, Spain.
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), Santa Coloma de Gramenet, E08921 Barcelona, Spain.
| | - Oscar Núñez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franqués, 1-11, E08028 Barcelona, Spain.
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), Santa Coloma de Gramenet, E08921 Barcelona, Spain.
- Serra Húnter Fellow, Generalitat de Catalunya, Rambla de Catalunya 19-21, E08007 Barcelona, Spain.
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22
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Yorulmaz HO, Konuskan DB. Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree. Journal of Food Science and Technology 2017; 54:4067-4077. [PMID: 29085150 DOI: 10.1007/s13197-017-2879-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2017] [Accepted: 09/19/2017] [Indexed: 11/28/2022]
Abstract
This study was carried out to determine the effect of three ripening stages (green, spotted and ripe) on fatty acid, sterol composition and antioxidant activity of olive oils from three olive varieties (Sarı Hasebi, Gemlik and Halhalı) widely grown in the eastern Mediterranean region of Turkey. The variety had a significant effect on the fatty acids, sterols and total phenolic content. Halhalı oil had the lowest oleic acid content (67.28%), while Sarı Hasebi oil had the highest (75.61%). Total phenolic content varied between 163.02 mg GAE/kg oil and 749.28 mg GAE/kg oil. Halhalı oil showed the highest antioxidant activity (IC50 = 66 µg/ml) whereas Sarı Hasebi oil showed the lowest one (IC50 = 2617 µg/ml). The total content of sterols in olive oils ranged from 358 mg/kg in Sarı Hasebi to 1092.33 mg/kg in Halhalı. The β-sitosterol content of olive oils varied between 80.72 (Sarı Hasebi) and 87.81% (Halhalı). ∆-5-avenasterol content ranged between 3.34 (Halhalı) and 7.30% (Gemlik). Variety and ripening degree significantly affected the β-sitosterol, ∆-5-avenasterol and erythrodiol + uvaol contents of oils. Finally, these results showed that sterol and fatty acid compositions can be used as indicators of variety and ripening degree among virgin olive oils.
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Affiliation(s)
- Hasan Ozkan Yorulmaz
- Faculty of Agriculture Food Engineering Department, Mustafa Kemal University, Hatay, Turkey
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HPLC-UV Polyphenolic Profiles in the Classification of Olive Oils and Other Vegetable Oils via Principal Component Analysis. SEPARATIONS 2016. [DOI: 10.3390/separations3040033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
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24
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Ben Mohamed H, Duba KS, Fiori L, Abdelgawed H, Tlili I, Tounekti T, Zrig A. Bioactive compounds and antioxidant activities of different grape ( Vitis vinifera L.) seed oils extracted by supercritical CO 2 and organic solvent. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.08.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Dagdelen A, Ozkan G, Karasu S, Sagdıc O. Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0680] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Dagdelen
- Balıkesir University, Faculty of Engineering and Architecture, Department of Food Engineering, Çağış Campus, 10165 Balıkesir, Turkey
| | - G. Ozkan
- Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, 32260 Isparta, Turkey
| | - S. Karasu
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, 34210 Istanbul, Turkey
| | - O. Sagdıc
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, 34210 Istanbul, Turkey
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Baiano A, Previtali MA, Viggiani I, Varva G, Squeo G, Paradiso VM, Summo C, Gomes T, Caponio F. As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2669-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Yıldız G, Uylaşer V. Profile and total content of phenolics and antioxidant activity of commercial table olives from Turkey. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0430] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- G. Yıldız
- Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa 16059, Turkey
| | - V. Uylaşer
- Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa 16059, Turkey
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