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Akcan T. Investigating the Quality and Purity Profiles of Olive Oils from Diverse Regions in Selçuk, İzmir. Molecules 2024; 29:1104. [PMID: 38474614 DOI: 10.3390/molecules29051104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
The Selçuk district of Izmir is one of the most essential regions in terms of olive oil production. In this study, 60 olive oil samples were obtained from five different locations (ES: Eski Şirince Yolu, KK: Kınalı Köprü, AU: Abu Hayat Üst, AA: Abu Hayat Alt, and DB: Değirmen Boğazı) in the Selçuk region of Izmir during two (2019-2020 and 2020-2021) consecutive cropping seasons. Quality indices (free acidity, peroxide value, p-Anisidine value, TOTOX, and spectral absorption at 232 and 270 nm) and the fatty acid, phenolic, and sterol profiles of the samples were determined to analyze the changes in the composition of Selcuk olive oils according to their growing areas. When the quality criteria were analyzed, it was observed that KK had the lowest FFA (0.11% oleic acid, PV (6.66 meq O2/kg), p-ANV (11.95 mmol/kg), TOTOX (25.28), and K232 (1.99) values and K270 had the highest value. During the assessment of phenolic profiles, the ES group exhibited the highest concentration of the phenolic compound p-HPEA-EDA (oleocanthal), with a content of 93.58 mg/kg, equivalent to tyrosol. Upon analyzing the fatty acid and sterol composition, it was noted that AU displayed the highest concentration of oleic acid (71.98%) and β-sitosterol (87.65%). PCA analysis illustrated the distinct separation of the samples, revealing significant variations in both sterol and fatty acid methyl ester distributions among oils from different regions. Consequently, it was determined that VOOs originating from the Selçuk region exhibit distinct characteristics based on their geographical locations. Hence, this study holds great promise for the region to realize geographically labeled VOOs.
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Affiliation(s)
- Tolga Akcan
- Food Processing Department, Efes Vocational School, Dokuz Eylül University, 35920 İzmir, Turkey
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Cakmak-Arslan G. Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 266:120461. [PMID: 34649123 DOI: 10.1016/j.saa.2021.120461] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 09/25/2021] [Accepted: 09/28/2021] [Indexed: 06/13/2023]
Abstract
Hazelnut oil (HO), which is not widely used because its healthy properties are not fully known yet, is an excellent nutrient due to its high content of monounsaturated fatty acids and antioxidants. In this study, the effects of thermal processing on the quality of HO in comparison to extra virgin olive oil (EVOO), which is one of the healthiest and heat-resistant oils, were investigated using Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy. Oil samples were heated at a frying temperature (180 °C) for 24 h in periods of 8 h per day and alterations in the spectra of these oils sampled every 2 h were evaluated. The heating process caused decreases in the areas of the bands at 3007 and 722 cm-1 and the area ratios of 3007/2854 and 722/2854 cm-1 and increases in the areas of the bands at 987 and 965 cm-1 and the area ratio of 965/2854 cm-1 in both oils suggesting the conjugation and cis-trans isomerization of unsaturated fatty acids. In addition, heating caused increases in the areas of the bands at 3475 and 1744 cm-1 and the ratios of 3475/2854 cm-1 and 1744/2854 cm-1, a shift to a lower value in the wavenumber and a broadening of the 1744 cm-1 band indicating the formation of primary and secondary oxidation products in the heated oils, which were also supported by chemical studies. Most of these changes began earlier in EVOO and all occurred to a higher extent, revealing that HO has a higher thermal stability than EVOO. Principal component analysis and hierarchical cluster analysis confirmed that HO is more resistant to heat than EVOO. These results showed that HO is superior to EVOO and it could be used for frying as a healthier and cheaper oil alternative. This study also indicated that oil oxidation could be monitored easily and rapidly via ATR-FTIR spectroscopy.
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Affiliation(s)
- Gulgun Cakmak-Arslan
- Department of Biology, Faculty of Arts and Sciences, Duzce University, 81620 Duzce, Turkey.
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3
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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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Jurado-Campos N, Rodríguez-Gómez R, Arroyo-Manzanares N, Arce L. Instrumental Techniques to Classify Olive Oils according to Their Quality. Crit Rev Anal Chem 2021; 53:139-160. [PMID: 34260314 DOI: 10.1080/10408347.2021.1940829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This review includes an update of the publications on quality classification of olive oils into extra, virgin or lampante olive oil categories. Nowadays, the official method to carry out this classification is time-consuming and, sometimes, it is not systematic and/or objective. It is based on conventional physicochemical analysis and on a sensorial tasting of olive oils carried out by a panel of experts. The aim of this review was to explore and give value to the alternative techniques reported in the bibliography to complement the current official methods established for that classification of olive oils. Specifically considered were non-separation and separation analytical techniques which could contribute to correctly classify olive oils according to their physicochemical and/or sensorial characteristics. An in-depth description has been written on the methods used to differentiate these three types of olive oils and the main advantages and disadvantages of the proposed procedures. The techniques here reviewed could be a real and fast option to complement or even substitute some of the analysis included in the official method. Finally, general trends and detected difficulties found to address this issue have been discussed throughout the article.
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Affiliation(s)
- Natividad Jurado-Campos
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Rocío Rodríguez-Gómez
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare-Nostrum", University of Murcia, Murcia, Spain
| | - Lourdes Arce
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
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Soares VP, Fagundes MB, Guerra DR, Leães YSV, Speroni CS, Robalo SS, Emanuelli T, Cichoski AJ, Wagner R, Barin JS, Bertuol DA, Ballus CA. Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil. Food Res Int 2020; 135:109305. [PMID: 32527490 DOI: 10.1016/j.foodres.2020.109305] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 05/05/2020] [Accepted: 05/07/2020] [Indexed: 01/18/2023]
Abstract
Aromatization of extra-virgin olive oil (EVOO) with aromatic plants is commonly used to enrich the oil with aromatic and antioxidant compounds. Ultrasound can be an alternative to accelerate this process. The objective of this work was to determine if ultrasound is able to accelerate EVOO aromatization with rosemary and basil and how it affects the migration of volatile and other compounds, the oxidative stability and the antioxidant capacity of the aromatized products. Ultrasound parameters (amplitude, time, and temperature of extraction) were optimized for each herb with central composite designs. Free fatty acid, peroxide value, K232, K270, ΔK, fatty acid profile, total phenolics, antioxidant capacity, polar compounds, oxidative stability and volatile compounds profile were evaluated in all samples. Physical effects of ultrasound on the herbs were observed by scanning electron microscopy. In the optimization, variables related to the oxidative processes were minimized and compounds migration and oxidative stability were maximized. Results were 70.09% amplitude, 36.6 min and 35 °C for rosemary and 95.98% amplitude, 9.9 min and 30 °C for basil. These conditions were compared to 7 and 15 days of conventional maceration (CM). Aromatization of EVOO with rosemary, both by ultrasound assisted maceration (UAM) or CM, improved total phenolics, terpenes, esters, ketones, stability and induction times, as well as decreased the values for the quality parameters. The use of UAM accelerated the process to 37 min. However, aromatization with basil by CM increased the values for the quality parameters and reduced the total phenolics, the antioxidant capacity and the induction and stability times. UAM with basil reached better results than those observed for CM, in only 10 min. In conclusion, rosemary is more appropriate than basil for EVOO aromatization, and UAM was the best choice to accelerate the processes when compared to CM.
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Affiliation(s)
- Victória Perceval Soares
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Mariane Bittencourt Fagundes
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Daniela Rigo Guerra
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Yasmim Sena Vaz Leães
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Caroline Sefrin Speroni
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Silvino Sasso Robalo
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Tatiana Emanuelli
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Alexandre José Cichoski
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Juliano Smanioto Barin
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Daniel Assumpção Bertuol
- Environmental Process Laboratory (LAPAM), Department of Chemical Engineering, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Cristiano Augusto Ballus
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil.
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Sahu S, Ghosh M, Bhattacharyya DK. Isolation and Evaluation of Stearin and Olein Fractions from Rice Bran Oil Fatty Acid Distillate by Detergent Fractionation and Conversion into Neutral Glycerides by Autocatalytic Esterification Reaction. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Sudhasri Sahu
- School of Community Science and TechnologyIndian Institute of Engineering Science and Technology Shibpur West Bengal 711103 India
| | - Minakshi Ghosh
- School of Community Science and TechnologyIndian Institute of Engineering Science and Technology Shibpur West Bengal 711103 India
| | - Dipak K. Bhattacharyya
- School of Community Science and TechnologyIndian Institute of Engineering Science and Technology Shibpur West Bengal 711103 India
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Rodrigues N, Casal S, Cruz R, Peres AM, Baptista P, Pereira JA. GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12339] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - Susana Casal
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of PharmacyUniversity of Porto Rua de Jorge Viterbo Ferreira, 228, Porto 4050‐313 Portugal
| | - Rebeca Cruz
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of PharmacyUniversity of Porto Rua de Jorge Viterbo Ferreira, 228, Porto 4050‐313 Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - Paula Baptista
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
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Martínez-Beamonte R, Sanclemente T, Surra JC, Osada J. Could squalene be an added value to use olive by-products? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:915-925. [PMID: 31670393 DOI: 10.1002/jsfa.10116] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/25/2019] [Accepted: 10/25/2019] [Indexed: 05/21/2023]
Abstract
Squalene (SQ) is an intermediate hydrocarbon in the biosynthesis of phytosterols and terpenes in plants. It is widely used for applications such as skin moisturizers, vaccines, or in carriers for active lipophilic molecules. It has commonly been obtained from sharks, but restrictions on their use have created a need to find alternative sources. We present a review of studies concerning SQ in olive groves to characterize its content and to provide new aspects that may increase the circular economy of the olive tree. There is a large variation in SQ content in virgin olive oil due to cultivars and agronomic issues such as region, climate, types of soil, crop practices, and harvest date. Cultivars with the highest SQ content in their virgin olive oil were 'Nocellara de Belice', 'Drobnica', 'Souri', and 'Oblica'. An interaction between cultivar and aspects such as irrigation practices or agricultural season is frequently observed. Likewise, the production of high SQ content needs precise control of fruit maturation. Leaves represent an interesting source, if its extraction and yield compensate for the expenses of their disposal. Supercritical carbon dioxide extraction from olive oil deodorizer distillates offers an opportunity to obtain high-purity SQ from this derivative. Exploiting SQ obtained from olive groves for the pharmaceutical or cosmetic industries poses new challenges and opportunities to add value and recycle by-products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Roberto Martínez-Beamonte
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, Spain
| | - Teresa Sanclemente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Ciencias de la Salud y del Deporte-Universidad de Zaragoza, Huesca, Spain
| | - Joaquín C Surra
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, Spain
| | - Jesús Osada
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, Spain
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9
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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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Sharifi-Rad M, Ozcelik B, Altın G, Daşkaya-Dikmen C, Martorell M, Ramírez-Alarcón K, Alarcón-Zapata P, Morais-Braga MFB, Carneiro JN, Alves Borges Leal AL, Coutinho HDM, Gyawali R, Tahergorabi R, Ibrahim SA, Sahrifi-Rad R, Sharopov F, Salehi B, del Mar Contreras M, Segura-Carretero A, Sen S, Acharya K, Sharifi-Rad J. Salvia spp. plants-from farm to food applications and phytopharmacotherapy. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.008] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Sahu S, Ghosh M, Bhattacharyya DK. Isolation of the unsaponifiable matter (squalene, phytosterols, tocopherols, γ-oryzanol and fatty alcohols) from a fatty acid distillate of rice bran oil. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.1112172] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Rice bran oil is characterized by its unique composition of unsaponifiable matter such as oryzanol, squalene, sterols, tocopherols and fatty alcohols. Rice bran oil fatty acid distillate (RBOFAD) is an important by-product of physical refining plants. In the present study, an appropriate fractionation methodology is proposed for isolating the unsaponifiable matter into two fractions, squalene, phytosterols and fatty alcohols as fraction 1; tocopherols and γ- oryzanol as fraction 2. The two fractions together constitute the total unsaponifiable matter in the RBOFAD. The individual unsaponifiable matter components (γ-oryzanol 1.78g/100g, squalene 209.63 mg/100g, tocopherol 2.45mg/100g, total phytosterols 3.79g/100g and fatty alcohols 94.23g/100g) were isolated from RBOFAD by combining a chemical esterification process and liquid-liquid extraction process with 95% ethanol which extracted tocopherol, γ-oryzanol, sterols, squalene, FFA, monoglycerides; later with hexane extraction of the alkaline phase to remove squalene, sterols and fatty alcohols. The alkaline salts of tocopherols and γ-oryzanol are decomposed by the acidification and extraction of the unsaponifiable matter with n-hexane.
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Borges TH, Pereira JA, Cabrera–Vique C, Seiquer I. Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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Borges TH, López LC, Pereira JA, Cabrera–Vique C, Seiquer I. Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.036] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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