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Louppis AP, Kontominas MG. Analytical insights for ensuring authenticity of Greek agriculture products: Unveiling chemical marker applications. Food Chem 2024; 445:138758. [PMID: 38368700 DOI: 10.1016/j.foodchem.2024.138758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 02/11/2024] [Accepted: 02/13/2024] [Indexed: 02/20/2024]
Abstract
Food authentication, including the differentiation of geographical or botanical origin, the method of production i.e. organic vs. conventional farming as well as the detection of food fraud/adulteration, has been a rapidly growing field over the past two decades due to increasing public awareness regarding food quality and safety, nutrition, and health. Concerned parties include consumers, producers, and legislators. Thus, the development of rapid, accurate, sensitive, and reproducible analytical methods to guarantee the authenticity of foods is of primary interest to scientists and technologists. The aim of the present article is to summarize research work carried out on the authentication of Greek agricultural products using spectroscopic (NIR, FTIR, UV-Vis, Raman and fluorescence spectroscopy, NMR, IRMS, ICP-OES, ICP-MS) and chromatographic (GC, GC/MS, HPLC, HPLC/MS, etc.) methods of analysis in combination with chemometrics highlighting the chemical markers that enable product authentication. The review identified a large number of chemical markers including volatiles, phenolic substances, natural pigments, elements, isotopes, etc. which can be used for (i) the differentiation of botanical/geographical origin; conventional from organic farming; production procedure and vintage year, etc. and (ii) detection of adulteration of high quality plant and animal origin foods with lower value substitutes. Finally, the constant development of reliable analytical techniques in combination with law enforcement authorities will ensure authentic foods in terms of quality and safety for consumers.
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Affiliation(s)
| | - Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece.
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2
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Optimisation of the HS-SPME/GC-MS Approach by Design of Experiments Combined with Chemometrics for the Classification of Cretan Virgin Olive Oils. Metabolites 2022; 12:metabo12020114. [PMID: 35208191 PMCID: PMC8878322 DOI: 10.3390/metabo12020114] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/19/2022] [Accepted: 01/20/2022] [Indexed: 01/18/2023] Open
Abstract
A headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) method was developed herein for the analysis of virgin olive oil volatile metabolome. Optimisation of SPME conditions was performed by Design of Experiments (DoE) and Response Surface Methodology (RSM) approaches and factors, such as sample volume, sample stirring, extraction temperature and time, and desorption temperature and time, were examined to reach optimal microextraction conditions. The potential of the optimised method was then investigated for its use in the classification of Cretan virgin olive oil samples with the aid of multivariate statistical analysis. Certain markers were identified with significance in the geographical classification of Cretan extra-virgin olive oil (EVOO) samples. In total, 92 volatile organic compounds were tentatively identified and semi-quantified, and the data obtained confirm that the method is robust, reliable, and analytically powerful for olive oil classification.
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3
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Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches. Foods 2022; 11:foods11010113. [PMID: 35010239 PMCID: PMC8750049 DOI: 10.3390/foods11010113] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 12/06/2021] [Accepted: 12/28/2021] [Indexed: 12/17/2022] Open
Abstract
Geographical origin assessment of extra virgin olive oil (EVOO) is recognised worldwide as raising consumers’ awareness of product authenticity and the need to protect top-quality products. The need for geographical origin assessment is also related to mandatory legislation and/or the obligations of true labelling in some countries. Nevertheless, official methods for such specific authentication of EVOOs are still missing. Among the analytical techniques useful for certification of geographical origin, nuclear magnetic resonance (NMR) and mass spectroscopy (MS), combined with chemometrics, have been widely used. This review considers published works describing the use of these analytical methods, supported by statistical protocols such as multivariate analysis (MVA), for EVOO origin assessment. The research has shown that some specific countries, generally corresponding to the main worldwide producers, are more interested than others in origin assessment and certification. Some specific producers such as Italian EVOO producers may have been focused on this area because of consumers’ interest and/or intrinsic economical value, as testified also by the national concern on the topic. Both NMR- and MS-based approaches represent a mature field where a general validation method for EVOOs geographic origin assessment could be established as a reference recognised procedure.
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Žanetić M, Jukić Špika M, Ožić MM, Brkić Bubola K. Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10101995. [PMID: 34685804 PMCID: PMC8537805 DOI: 10.3390/plants10101995] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/17/2021] [Accepted: 09/21/2021] [Indexed: 06/01/2023]
Abstract
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars-Oblica, Lastovka, Levantinka, and Krvavica-were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.
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Affiliation(s)
- Mirella Žanetić
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
| | - Maja Jukić Špika
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, HR-10000 Zagreb, Croatia
| | - Mia Mirjana Ožić
- Education and Teacher Training Agency, Tolstojeva 32, HR-21000 Split, Croatia;
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Eriotou E, Karabagias IK, Maina S, Koulougliotis D, Kopsahelis N. Geographical origin discrimination of "Ntopia" olive oil cultivar from Ionian islands using volatile compounds analysis and computational statistics. Eur Food Res Technol 2021; 247:3083-3098. [PMID: 34566491 PMCID: PMC8450699 DOI: 10.1007/s00217-021-03863-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 09/02/2021] [Accepted: 09/04/2021] [Indexed: 12/01/2022]
Abstract
The aim of the present study was to characterize the aroma profile of olive oil of the "Ntopia" (local) cultivar from the Ionian islands (Zakynthos, Kefalonia, Leukada, and Kerkyra) (Greece), and investigate whether specific volatile compounds could be considered as indicators of olive oil geographical origin, using computational statistics. In this context, 137 olive oil samples were subjected to headspace solid phase microextraction coupled to gas chromatography/mass spectrometry using the internal standard method. Computational statistics on the semi-quantitative data of olive oil samples, as rapid machine learning algorithms, showed that specific volatile compounds could be used as indicators of geographical origin of olive oil of the "Ntopia" cultivar, among the four main Ionian islands. Volatile compounds such as ethanol, pentanal, 2,4-dimethylheptane, 3,7-dimethyl-1,3,6-octatriene (E), 2,5-dimethylnonane, 1-hexanol, 6-methyl-5-hepten-2-one, octanal, dl-Limonene, acetic acid hexyl ester and dodecane could aid to the geographical origin discrimination of "Ntopia" olive oil cultivar when two (Zakynthos and Kefalonia) or four (Zakynthos, Kefalonia, Leukada and Kerkyra) Ionian islands are subjected to statistical analysis. The discrimination rate using the cross-validation method was 100% and 85.7%, respectively. These results were further evaluated using training and holdout partitions, during which a comparable classification rate was obtained. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s00217-021-03863-2.
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Affiliation(s)
- Effimia Eriotou
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia Greece
| | - Ioannis K. Karabagias
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
- Department of Food Science and Technology, School of Agricultural Sciences, University of Patras, Charilaou Trikoupi 2, 30100 Agrinio, Greece
| | - Sofia Maina
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia Greece
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Dionysios Koulougliotis
- Department of Environment, Ionian University, M. Minotou-Giannopoulou, 29100 Zakynthos, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, 28100 Argostoli, Kefalonia Greece
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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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7
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Identification of Trace Volatile and Phenolic Compounds in Olive Oils with Trees Growing in Different Area Conditions: Using SPME/GC–MS. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02061-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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8
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Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review. Foods 2021; 10:foods10071565. [PMID: 34359435 PMCID: PMC8306465 DOI: 10.3390/foods10071565] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 01/18/2023] Open
Abstract
Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.
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Tomé-Rodríguez S, Ledesma-Escobar C, Penco-Valenzuela J, Priego-Capote F. Cultivar influence on the volatile components of olive oil formed in the lipoxygenase pathway. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111485] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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10
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Dimitrakopoulou ME, Vantarakis A. Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1923028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Apostolos Vantarakis
- Department of Public Health, Medical School, University of Patras, Patras, Greece
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11
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Mota MFS, Waktola HD, Nolvachai Y, Marriott PJ. Gas chromatography ‒ mass spectrometry for characterisation, assessment of quality and authentication of seed and vegetable oils. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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12
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Revelou PK, Pappa C, Kakouri E, Kanakis CD, Papadopoulos GK, Pappas CS, Tarantilis PA. Discrimination of botanical origin of olive oil from selected Greek cultivars by SPME-GC-MS and ATR-FTIR spectroscopy combined with chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2994-3002. [PMID: 33205420 DOI: 10.1002/jsfa.10932] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/07/2020] [Accepted: 11/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Consumers today wish to know the botanical origin of the olive oil they purchase. The objective of the present study was the development of robust chemometric models based on gas chromatography-mass spectrometry (GC-MS) and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) for the purpose of botanical differentiation of three commercial Greek olive oil cultivars. RESULTS Using the solid-phase microextraction technique (SPME), volatile compounds (VC) were obtained and analyzed by GC-MS. Five hydrocarbons and one ester were selected by the forward stepwise algorithm, which best discriminated the olive oil samples. From ATR-FTIR analysis, the spectral regions chosen from the forward stepwise algorithm were associated with CO stretching vibration of the esters of triglycerides and the CH bending vibrations of the CH2 aliphatic group and double bonds. Application of the supervised methods of linear and quadratic discriminant cross-validation analysis, based on VC data, provided a correct classification score of 97.4% and 100.0%, respectively. Corresponding statistical analyses were used in the mid-infrared spectra, by which 96.1% of samples were discriminated correctly. CONCLUSION ATR-FTIR and SPME-GC-MS techniques in conjunction with the appropriate feature selection algorithm and classification methods proved to be powerful tools for the authentication of Greek olive oil. The proposed methodology could be used in an industrial setting for determination of the botanical origin of Greek olive oil. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Panagiota-Kyriaki Revelou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Charis Pappa
- Erganal Food and Environmental Testing Laboratories, Piraeus, Greece
| | - Eleni Kakouri
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Charalabos D Kanakis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - George K Papadopoulos
- Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, Athens, Greece
| | - Christos S Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Petros A Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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13
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Quality characteristics of Koroneiki olive oil from Zakynthos island (Greece) and differentiation depending on the altitude level. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03705-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
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Zaroual H, Chénè C, El Hadrami EM, Karoui R. Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review. Crit Rev Food Sci Nutr 2021; 62:4526-4549. [DOI: 10.1080/10408398.2021.1876624] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Hicham Zaroual
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles VIOLLETTE, Lens, France
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | | | - El Mestafa El Hadrami
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | - Romdhane Karoui
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles VIOLLETTE, Lens, France
- INRA, USC 1281,Lille, France
- Yncréa, Lille, France
- University of the Littoral Opal Coast (ULCO), Boulogne sur Mer, France
- University of Lille, Lille, France
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16
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Kosma IS, Kontominas MG, Badeka AV. The Application of Chemometrics to Volatile Compound Analysis for the Recognition of Specific Markers for Cultivar Differentiation of Greek Virgin Olive Oil Samples. Foods 2020; 9:foods9111672. [PMID: 33203191 PMCID: PMC7696207 DOI: 10.3390/foods9111672] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 11/11/2020] [Accepted: 11/13/2020] [Indexed: 01/18/2023] Open
Abstract
In the present study, volatile compound analysis of olive oil samples belonging to ten Greek cultivars was carried out. A total of 167 olive oil samples collected from two consecutive harvest years were analyzed by Head Space-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS). Volatile compound data were combined with chemometric methods (Multivariate Analysis of Variance (MANOVA) and Linear Discriminant Analysis (LDA)) with the aim not only to differentiate olive oils but also to identify characteristic volatile compounds that would enable differentiation of botanical origin (marker compounds). The application of Stepwise LDA (SLDA) effectively reduced the large number of statistically significant volatile compounds involved in the differentiation process, and thus, led to a set of parameters, the majority of which belong to compounds that are highly dependent on variety. In addition, the use of these marker compounds resulted in an increased correct classification rate (85.6%) using the cross-validation method indicating the validity of the model developed despite the use of a large number of dependent variables (cultivars).
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17
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da Costa JRO, Dal Bosco SM, Ramos RCDS, Machado ICK, Garavaglia J, Villasclaras SS. Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method. J Food Sci 2020; 85:3764-3775. [PMID: 32990366 DOI: 10.1111/1750-3841.15467] [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: 04/28/2020] [Revised: 08/10/2020] [Accepted: 09/02/2020] [Indexed: 11/29/2022]
Abstract
Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS-SPME) was utilized to characterize the volatile organic compounds (VOCs) profile, which contributes to the aroma of olive oils from southwestern (Serra da Mantiqueira region) and southern (Campanha Gaúcha region) Brazil. In this work, the relationship between the VOCs and sensory characteristics has been established; 19 EVOO samples (12 from Campanha Gaúcha and 7 from Serra da Mantiqueira) were studied. Indeed, the main volatile compounds were analyzed and grouped by their classification as well stood up with the trained sensorial panel perceptions. Relevant correlation between artichoke notes and ripe EVOO and between herbaceous notes and green EVOO was found. Additional correlations were observed for C5 and C6 VOCs with green and fruit/floral notes. The results denote the high quality among the samples and imply that besides the genetic factor, ripe or green classification influenced the volatile composition. PRACTICAL APPLICATION: As the Brazilian olive oil production is increasing, knowing about different sensory characteristics and its correlation with the volatile compounds of extra virgin olive oil represents a good tool to improve the quality. Moreover, the application of direct SPME method was possible evidence in the differentiation of ripe and green olive oils, beyond the production region and in consonance with its sensory notes and characteristics.
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Affiliation(s)
- Jadson Romualdo Oliveira da Costa
- the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil
| | - Simone Morelo Dal Bosco
- the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil
| | - Renata Cristina de Souza Ramos
- the Institute of Technology in Food for Health, University of Vale do Rio dos Sinos (UNISINOS), Unisinos Avenue, 950, São Leopoldo, RS, 93022-750, Brazil
| | - Isabel Cristina Kasper Machado
- the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil
| | - Juliano Garavaglia
- the Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite, 245, Porto Alegre, Rio Grande do Sul, 90050-170, Brazil
| | - Sebastián Sánchez Villasclaras
- the Center for Advanced Studies in Olive Grove and Olive Oils, Department of Chemical, Environmental and Materials Engineering, University of Jaen (UJA), Campus Las Lagunillas, Jaen, 23071, Spain
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18
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Evaluation and Origin Discrimination of Two Monocultivar Extra Virgin Olive Oils, Cultivated in the Coastline Part of North-Western Greece. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196733] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers’ protection, prevention of unfair competition, and disruption of the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is of great interest in terms of commercial and quality aspects. The objective of this study was to evaluate and discriminate monovarietal extra virgin olive oils of the two dominant olive cultivars, Lianolia Kerkyras and Koroneiki, produced in the coastline part of Western Greece, based on their chemical characteristics, followed by statistical and chemometric analysis in order to profile for the first time the typical characteristics of Lianolia Kerkyras as well as to identify possible markers for authenticity purpose. A total of 104 olive oil samples were collected. Both cultivars had an overall high quality profile as far as their basic qualitative parameters (free fatty acid, peroxide value, and UV spectrometric indices) are concerned. A higher concentration in the mono-unsaturated oleic acid characterize olive oils of cv. Koroneiki compared to cv. Lianolia Kerkyras, while a clearly higher concentration in the poly-unsaturated linoleic acid was observed in olive oils of cv. Lianolia Kerkyras. In addition, olive oil samples of cv. Koroneiki showed a clear lower total sterols concentration with a percentage of 40.9% not surpassing the required EU Regulatory limit of 1000 mg/kg, an observation which strengthens previous published results of our research group and depicts an overall “intrinsic characteristic” of cv. Koroneiki. As far as the profile of the individual sterols is concerned, Lianolia Kerkyras samples exhibited higher mean value for the total sterol content as well as for β-sitosterol, the major phytosterol in olive oils, compared to the relative values of Koroneiki. Significant differences in the sterolic and fatty acid composition of the examined olive oil samples were shown by means of statistical analysis demonstrating a strong botanical effect and depicting that those compositional markers can be suggested as possible authenticity tools.
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Mikrou T, Pantelidou E, Parasyri N, Papaioannou A, Kapsokefalou M, Gardeli C, Mallouchos A. Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition. Molecules 2020; 25:E3818. [PMID: 32839421 PMCID: PMC7503666 DOI: 10.3390/molecules25173818] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/06/2020] [Accepted: 08/20/2020] [Indexed: 01/22/2023] Open
Abstract
Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68 monovarietal EVOOs, originating from three regions of Greece (Peloponnese, Crete, and Lesvos) and two local cultivars (Koroneiki and Kolovi), were obtained during the harvesting period of 2018-2019. Fatty acids, squalene, and tocopherols were determined chromatographically according to official methods in order to study the effect of cultivar and geographical origin. Squalene and γ-tocopherol differed significantly amongst the cultivars tested. Koroneiki samples exhibited higher squalene content than Kolovi samples, whereas the opposite was observed for γ-tocopherol. The tocopherol level was highly geographical dependent, with EVOOs from Peloponnese displaying the highest concentration of α-tocopherol, whereas the content of γ-tocopherol was significantly higher in samples from Lesvos. Unsupervised and supervised multivariate analysis resulted in a satisfactory grouping of EVOOs according to cultivar. γ-Tocopherol, squalene, and the majority of fatty acids were the most discriminant variables, with γ-tocopherol, linoleic, linolenic, and gadoleic acid being present at higher levels in samples from the Kolovi cultivar. Koroneiki samples were characterized with higher levels of squalene, palmitic, palmitoleic, and arachidic acid.
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Affiliation(s)
- Theano Mikrou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Elisavet Pantelidou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Niki Parasyri
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Andreas Papaioannou
- Food Analytical & Research Laboratories of Athens, Hellenic Food Authority (EFET), 115 26 Athina, Greece;
| | - Maria Kapsokefalou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Chrysavgi Gardeli
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
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Application of High Resolution Mass Spectrometric methods coupled with chemometric techniques in olive oil authenticity studies - A review. Anal Chim Acta 2020; 1134:150-173. [PMID: 33059861 DOI: 10.1016/j.aca.2020.07.029] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 07/13/2020] [Accepted: 07/14/2020] [Indexed: 12/21/2022]
Abstract
Extra Virgin Olive Oil (EVOO), the emblematic food of the Mediterranean diet, is recognized for its nutritional value and beneficial health effects. The main authenticity issues associated with EVOO's quality involve the organoleptic properties (EVOO or defective), mislabeling of production type (organic or conventional), variety and geographical origin, and adulteration. Currently, there is an emerging need to characterize EVOOs and evaluate their genuineness. This can be achieved through the development of analytical methodologies applying advanced "omics" technologies and the investigation of EVOOs chemical fingerprints. The objective of this review is to demonstrate the analytical performance of High Resolution Mass Spectrometry (HRMS) in the field of food authenticity assessment, allowing the determination of a wide range of food constituents with exceptional identification capabilities. HRMS-based workflows used for the investigation of critical olive oil authenticity issues are presented and discussed, combined with advanced data processing, comprehensive data mining and chemometric tools. The use of unsupervised classification tools, such as Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA), as well as supervised classification techniques, including Linear Discriminant Analysis (LDA), Support Vector Machine (SVM), Partial Least Square Discriminant Analysis (PLS-DA), Orthogonal Projection to Latent Structure-Discriminant Analysis (OPLS-DA), Counter Propagation Artificial Neural Networks (CP-ANNs), Self-Organizing Maps (SOMs) and Random Forest (RF) is summarized. The combination of HRMS methodologies with chemometrics improves the quality and reliability of the conclusions from experimental data (profile or fingerprints), provides valuable information suggesting potential authenticity markers and is widely applied in food authenticity studies.
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Kritioti A, Paikousis L, Drouza C. RETRACTED: Characterization of the volatile profile of virgin olive oils of Koroneiki and Cypriot cultivars, and classification according to the variety, geographical region and altitude. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109543] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Authentication of the geographical origin of virgin olive oils from the main worldwide producing countries: A new combination of HS-SPME-GC-MS analysis of volatile compounds and chemometrics applied to 1217 samples. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107156] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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23
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Uncu O, Ozen B, Tokatli F. Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2153-2165. [PMID: 31901137 DOI: 10.1002/jsfa.10239] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 11/07/2019] [Accepted: 01/04/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier-transform infrared (FTIR) and ultraviolet (UV)-visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV-visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least-squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS Pheophytin a (2.78-8.98 mg kg-1 ) and lutein (1.19-4.07 mg kg-1 ) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV-visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV-visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in 'protected designation of origin' certification studies. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Oguz Uncu
- Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey
| | - Banu Ozen
- Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey
| | - Figen Tokatli
- Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey
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Skiada V, Tsarouhas P, Varzakas T. Comparison and Discrimination of Two Major Monocultivar Extra Virgin Olive Oils in the Southern Region of Peloponnese, According to Specific Compositional/Traceability Markers. Foods 2020; 9:E155. [PMID: 32041128 PMCID: PMC7074204 DOI: 10.3390/foods9020155] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 01/30/2020] [Accepted: 02/04/2020] [Indexed: 12/15/2022] Open
Abstract
The qualitative characteristics and chemical parameters were determined for 112 virgin olive oil samples of the two dominant olive cultivars in the southern region of Peloponnese, cv. Koroneiki and cv. Mastoides. As no relevant data exist for this geographical area, yet one of the most important olive-growing regions in Greece, this study aimed to evaluate and evidence the differences on specific chemical characteristics of the oils because of their botanical origin. Olive oils of Koroneiki variety were characterized by a three-fold lower concentration in heptadecanoic and heptadecenoic acid compared to oils of cv. Mastoides. In addition, Mastoides oils exhibited higher β-sitosterol and total sterols concentration and lower Δ-5-avenasterol and total erythodiol content compared to Koroneiki olive oils Analysis of variance and principal component analysis of the GC-analyzed olive oil samples showed substantial compositional differences in the fatty acid and sterolic profile between Koroneiki and Mastoides cultivars. Hence, results demonstrate that the fatty acid and sterolic profile can be used as exceptional compositional marker for olive oil authenticity.
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Affiliation(s)
- Vasiliki Skiada
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Panagiotis Tsarouhas
- Department of Supply Chain Management (Logistics), International Hellenic University, Kanellopoulou 2, 60100 Katerini, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
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Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal. Talanta 2020; 207:120276. [DOI: 10.1016/j.talanta.2019.120276] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 08/13/2019] [Accepted: 08/16/2019] [Indexed: 12/27/2022]
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26
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Skiada V, Tsarouhas P, Varzakas T. Preliminary Study and Observation of "Kalamata PDO" Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece). Foods 2019; 8:E610. [PMID: 31771213 PMCID: PMC6963909 DOI: 10.3390/foods8120610] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 11/17/2019] [Accepted: 11/19/2019] [Indexed: 01/28/2023] Open
Abstract
While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as "Kalamata Protected Designation of Origin (PDO)"-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.
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Affiliation(s)
- Vasiliki Skiada
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Panagiotis Tsarouhas
- Department of Supply Chain Management (Logistics), International Hellenic University, Kanellopoulou 2, 60100 Katerini, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
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Fratianni F, Cozzolino R, Martignetti A, Malorni L, d’Acierno A, De Feo V, da Cruz AG, Nazzaro F. Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy. Food Sci Nutr 2019; 7:3233-3243. [PMID: 31660137 PMCID: PMC6804774 DOI: 10.1002/fsn3.1180] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 07/09/2019] [Accepted: 07/24/2019] [Indexed: 12/24/2022] Open
Abstract
Extra virgin olive oil (EVOO), appraised for its healthy properties, represents an important element for the economy of several countries of the Mediterranean area, including Italy. Our study aimed to evaluate some biochemical characteristics (polyphenols and volatile compounds) as well as the antioxidant activity of three EVOOs obtained from the varieties Ravece, Ogliarola, and Ruvea antica, grown in the same field of an Irpinian village, Montella, in the Campania region, Southern Italy. Extra virgin olive oil Ruvea antica contained the greatest amount of total polyphenols and showed the highest antioxidant activity. Principal component analysis of the aromatic profiles indicated that the three EVOOs could be easily discriminated according to the cultivar. 1-Hexanol, 2-hexen-1-ol, 3-pentanone, representing the most abundant volatiles of the EVOO Ruvea antica, and 2-hexenal, which resulted the main component in EVOOs Ogliarola and Ravece, could be considered as markers to discriminate these three EVOOs, according to the ReliefF feature selection algorithm.
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Affiliation(s)
- Florinda Fratianni
- Istituto di Scienze dell’AlimentazioneConsiglio Nazionale delle Ricerche (CNR‐ISA)AvellinoItaly
| | - Rosaria Cozzolino
- Istituto di Scienze dell’AlimentazioneConsiglio Nazionale delle Ricerche (CNR‐ISA)AvellinoItaly
| | - Antonella Martignetti
- Istituto di Scienze dell’AlimentazioneConsiglio Nazionale delle Ricerche (CNR‐ISA)AvellinoItaly
| | - Livia Malorni
- Istituto di Scienze dell’AlimentazioneConsiglio Nazionale delle Ricerche (CNR‐ISA)AvellinoItaly
| | - Antonio d’Acierno
- Istituto di Scienze dell’AlimentazioneConsiglio Nazionale delle Ricerche (CNR‐ISA)AvellinoItaly
| | - Vincenzo De Feo
- Dipartimento di FarmaciaUniversità degli Studi di SalernoFiscianoItaly
| | - Adriano G. da Cruz
- Departamento de Alimentos, Instituto Federal de EducaçãoCiencia e Tecnologia de Rio de Janeiro (IFRJ)Rio de JaneiroBrazil
| | - Filomena Nazzaro
- Istituto di Scienze dell’AlimentazioneConsiglio Nazionale delle Ricerche (CNR‐ISA)AvellinoItaly
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Lolis A, Badeka A, Kontominas M. Effect of bag-in-box packaging material on quality characteristics of extra virgin olive oil stored under household and abuse temperature conditions. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100368] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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29
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Rapid screening of olive oil cultivar differentiation based on selected physicochemical parameters, pigment content and fatty acid composition using advanced chemometrics. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03310-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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Olegário LS, Andrade JKS, Andrade GRS, Denadai M, Cavalcanti RL, da Silva MAAP, Narain N. Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control. Food Res Int 2019; 123:481-502. [PMID: 31284998 DOI: 10.1016/j.foodres.2019.04.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 03/27/2019] [Accepted: 04/02/2019] [Indexed: 12/01/2022]
Abstract
The aim of this work was to undertake a detailed analysis on chemical constituents of brown propolis, originating from four different states (Bahia, Minas Gerais, Paraná and Sergipe) of Brazil. The volatile profile was determined by using HS-SPME-GC-MS along with the determination of total phenolic compounds content, flavonoids and antioxidant activity. A total of 315 volatile compounds were identified, however, several of them have not been reported so far in the Brazilian brown propolis. The terpenes represented the major class with 40.92-84.66% of the total area in the chromatograms. PCA analysis of the majority of compounds successfully indicated the volatile profile of each propolis sample according to their geographical origin. The analysis of volatile compounds and its characterization also varied significantly and confirmed that these depended on the geographical area of collection of propolis. The data generated in this work may help in establishing criteria for quality control and tracking the specific region of propolis production in different states of Brazil.
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Affiliation(s)
- Lary Souza Olegário
- Federal University of Paraíba, Laboratory of Flavor Analyzes, João Pessoa, Paraíba, Brazil
| | | | | | - Marina Denadai
- Federal University of Sergipe, Laboratory of Flavor and Chromatographic Analyzes, São Cristóvão, Sergipe, Brazil
| | - Ranielly Lira Cavalcanti
- Federal University of Sergipe, Laboratory of Flavor and Chromatographic Analyzes, São Cristóvão, Sergipe, Brazil
| | | | - Narendra Narain
- Federal University of Sergipe, Laboratory of Flavor and Chromatographic Analyzes, São Cristóvão, Sergipe, Brazil.
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31
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Contreras MDM, Arroyo-Manzanares N, Arce C, Arce L. HS-GC-IMS and chemometric data treatment for food authenticity assessment: Olive oil mapping and classification through two different devices as an example. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.001] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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32
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Genovese A, Caporaso N, Leone T, Paduano A, Mena C, Perez-Jimenez MA, Sacchi R. Use of odorant series for extra virgin olive oil aroma characterisation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1215-1224. [PMID: 30066487 DOI: 10.1002/jsfa.9293] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 07/27/2018] [Accepted: 07/28/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from 25 EVOOs from four Spanish (Cornicabra, Manzanilla Castellana, Picual and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by solid phase microextraction gas chromatography/mass spectrometry (SPME-GC/MS). OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty and mushroom. RESULTS No differences in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series applied herein was demonstrated to successfully characterise EVOO odour as expected from a sensory panel but using only instrumental analysis of volatile compounds, and giving additional reliable quantitative information. The results can be presented as a 'barcode', providing a visual and effective graphical representation allowing an easy and rapid description of EVOO sensory attributes using instrumental data. CONCLUSION The odorant series have the potential to better differentiate the aroma of food products, opening new possibilities allowing a schematic and effective visual representation to be used for EVOO quality control and consumer information, especially in new olive oil consuming countries. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Alessandro Genovese
- Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy
| | - Nicola Caporaso
- Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, UK
| | - Terigi Leone
- Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy
| | - Antonello Paduano
- Department of Agricultural and Environmental Science, University of Bari, Bari, Italy
| | - Carmen Mena
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Madrid, Spain
| | - Maria A Perez-Jimenez
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Madrid, Spain
| | - Raffaele Sacchi
- Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy
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Lukić I, Carlin S, Horvat I, Vrhovsek U. Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin. Food Chem 2018; 270:403-414. [PMID: 30174064 DOI: 10.1016/j.foodchem.2018.07.133] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 07/13/2018] [Accepted: 07/19/2018] [Indexed: 01/07/2023]
Abstract
Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOF-MS) was combined with conventional mono-dimensional GC-MS to differentiate Croatian virgin olive oils (VOO) according to variety and geographical origin, based on the profile of volatile aroma compounds isolated by HS-SPME. More than 1000 compounds were detected after untargeted profiling and 256 were identified or tentatively identified, providing one of the most detailed profiles of volatile aroma compounds in VOO up to date. Among them, 131 volatile compounds were significantly different across monovarietal VOOs, while 60 were found useful for the discrimination according to geographical origin. Many major lipoxygenase and minor non-lipoxygenase-generated compounds were shown to have discriminating ability with respect to both factors. Multivariate statistical analysis extracted twenty-one volatile markers with the highest discriminant power for varietal differentiation. The approach reported may have practical application in better understanding, defining, managing, and communicating the varietal or geographical typicity of monovarietal VOOs.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia.
| | - Silvia Carlin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1 38010 S. Michele all'Adige, TN, Italy; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 208, 33100 Udine, Italy
| | - Ivana Horvat
- Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
| | - Urska Vrhovsek
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1 38010 S. Michele all'Adige, TN, Italy
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Liu W, Liu C, Yu J, Zhang Y, Li J, Chen Y, Zheng L. Discrimination of geographical origin of extra virgin olive oils using terahertz spectroscopy combined with chemometrics. Food Chem 2018; 251:86-92. [DOI: 10.1016/j.foodchem.2018.01.081] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 01/07/2018] [Accepted: 01/11/2018] [Indexed: 01/20/2023]
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Cherfaoui M, Cecchi T, Keciri S, Boudriche L. Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1437627] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Maya Cherfaoui
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques, Division des Produits Naturels et Sciences des Aliments, Tipaza, Algeria
| | - Teresa Cecchi
- Istituto Tecnico Tecnologico Montani, Specializzazione Chimica, Fermo, Italy
| | - Sonia Keciri
- Institut Technique d’Arboriculture Fruitière, Département Expérimentation et Recherche, Béjaïa, Algeria
| | - Lilya Boudriche
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques, Division des Produits Naturels et Sciences des Aliments, Tipaza, Algeria
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36
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Kalogiouri NP, Aalizadeh R, Thomaidis NS. Application of an advanced and wide scope non-target screening workflow with LC-ESI-QTOF-MS and chemometrics for the classification of the Greek olive oil varieties. Food Chem 2018; 256:53-61. [PMID: 29606472 DOI: 10.1016/j.foodchem.2018.02.101] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 02/16/2018] [Accepted: 02/19/2018] [Indexed: 11/30/2022]
Abstract
An optimized and validated LC-ESI-QTOF-MS method with an integrated non-target screening workflow was applied in the investigation of the metabolomic profile of 51 Greek monovarietal extra virgin olive oils (EVOOs) from the varieties: Manaki, Ladoelia, Koroneiki, Amfissis, Chalkidikis and Kolovi. Data processing was carried out with the R language and XCMS package. A local database consisting of 1608 compounds naturally occurring in different organs of Olea Europa L. was compiled in order to accelerate the identification workflow. The preliminary examination of the distribution of EVOOs toward their cultivars was achieved by Principal Component Analysis (PCA). Ant Colony Optimization-Random Forest (ACO-RF) was developed to prioritize over 250 features and to establish a classification tree. Apigenin, vanillic acid, luteolin 7-methyl ether and oleocanthal were suggested as the markers responsible for the classification of Greek EVOOs' cultivars.
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Affiliation(s)
- Natasa P Kalogiouri
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Reza Aalizadeh
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
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37
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Mishra P, Lleó L, Cuadrado T, Ruiz-Altisent M, Hernández-Sánchez N. Monitoring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2984-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Kosma I, Vatavali K, Kontakos S, Kontominas M, Kiritsakis A, Badeka A. Geographical Differentiation of Greek Extra Virgin Olive Oil from Late-Harvested Koroneiki Cultivar Fruits. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3036-5] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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39
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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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40
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Resolution-optimized headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) for non-targeted olive oil profiling. Anal Bioanal Chem 2017; 409:3933-3942. [DOI: 10.1007/s00216-017-0338-2] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 03/11/2017] [Accepted: 03/23/2017] [Indexed: 02/01/2023]
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41
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Metabolomic approach for Extra virgin olive oil origin discrimination making use of ultra-high performance liquid chromatography – Quadrupole time-of-flight mass spectrometry. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.06.008] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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42
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Protective Effects of α-Tocopherol, γ-Tocopherol and Oleic Acid, Three Compounds of Olive Oils, and No Effect of Trolox, on 7-Ketocholesterol-Induced Mitochondrial and Peroxisomal Dysfunction in Microglial BV-2 Cells. Int J Mol Sci 2016; 17:ijms17121973. [PMID: 27897980 PMCID: PMC5187773 DOI: 10.3390/ijms17121973] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Revised: 11/08/2016] [Accepted: 11/17/2016] [Indexed: 01/18/2023] Open
Abstract
Lipid peroxidation products, such as 7-ketocholesterol (7KC), may be increased in the body fluids and tissues of patients with neurodegenerative diseases and trigger microglial dysfunction involved in neurodegeneration. It is therefore important to identify synthetic and natural molecules able to impair the toxic effects of 7KC. We determined the impact of 7KC on murine microglial BV-2 cells, especially its ability to trigger mitochondrial and peroxisomal dysfunction, and evaluated the protective effects of α- and γ-tocopherol, Trolox, and oleic acid (OA). Multiple complementary chemical assays, flow cytometric and biochemical methods were used to evaluate the antioxidant and cytoprotective properties of these molecules. According to various complementary assays to estimate antioxidant activity, only α-, and γ-tocopherol, and Trolox had antioxidant properties. However, only α-tocopherol, γ-tocopherol and OA were able to impair 7KC-induced loss of mitochondrial transmembrane potential, which is associated with increased permeability to propidium iodide, an indicator of cell death. In addition, α-and γ-tocopherol, and OA were able to prevent the decrease in Abcd3 protein levels, which allows the measurement of peroxisomal mass, and in mRNA levels of Abcd1 and Abcd2, which encode for two transporters involved in peroxisomal β-oxidation. Thus, 7KC-induced side effects are associated with mitochondrial and peroxisomal dysfunction which can be inversed by natural compounds, thus supporting the hypothesis that the composition of the diet can act on the function of organelles involved in neurodegenerative diseases.
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43
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Sales C, Cervera MI, Gil R, Portolés T, Pitarch E, Beltran J. Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole-time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach. Food Chem 2016; 216:365-73. [PMID: 27596432 DOI: 10.1016/j.foodchem.2016.08.033] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Revised: 08/08/2016] [Accepted: 08/10/2016] [Indexed: 10/21/2022]
Abstract
The novel atmospheric pressure chemical ionization (APCI) source has been used in combination with gas chromatography (GC) coupled to hybrid quadrupole time-of-flight (QTOF) mass spectrometry (MS) for determination of volatile components of olive oil, enhancing its potential for classification of olive oil samples according to their quality using a metabolomics-based approach. The full-spectrum acquisition has allowed the detection of volatile organic compounds (VOCs) in olive oil samples, including Extra Virgin, Virgin and Lampante qualities. A dynamic headspace extraction with cartridge solvent elution was applied. The metabolomics strategy consisted of three different steps: a full mass spectral alignment of GC-MS data using MzMine 2.0, a multivariate analysis using Ez-Info and the creation of the statistical model with combinations of responses for molecular fragments. The model was finally validated using blind samples, obtaining an accuracy in oil classification of 70%, taking the official established method, "PANEL TEST", as reference.
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Affiliation(s)
- C Sales
- Research Institute for Pesticides and Water (IUPA), University Jaume I, Avda. Sos Baynat, E-12071 Castellón, Spain
| | - M I Cervera
- Research Institute for Pesticides and Water (IUPA), University Jaume I, Avda. Sos Baynat, E-12071 Castellón, Spain
| | - R Gil
- Research Institute for Pesticides and Water (IUPA), University Jaume I, Avda. Sos Baynat, E-12071 Castellón, Spain
| | - T Portolés
- Research Institute for Pesticides and Water (IUPA), University Jaume I, Avda. Sos Baynat, E-12071 Castellón, Spain
| | - E Pitarch
- Research Institute for Pesticides and Water (IUPA), University Jaume I, Avda. Sos Baynat, E-12071 Castellón, Spain
| | - J Beltran
- Research Institute for Pesticides and Water (IUPA), University Jaume I, Avda. Sos Baynat, E-12071 Castellón, Spain.
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44
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Kosma I, Vavoura M, Kontakos S, Karabagias I, Kontominas M, Apostolos K, Badeka A. Characterization and Classification of Extra Virgin Olive Oil from Five Less Well-Known Greek Olive Cultivars. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2822-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ioanna Kosma
- ; Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina 45110 Greece
| | - Maria Vavoura
- ; Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina 45110 Greece
| | - Stavros Kontakos
- ; Department of Social Administration and Political Science; Democritus University of Thrace; Komotini 69100 Greece
| | - Ioannis Karabagias
- ; Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina 45110 Greece
| | - Michael Kontominas
- ; Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina 45110 Greece
- ; Department of Chemistry; American University in Cairo; New Cairo 11835 Egypt
| | - Kiritsakis Apostolos
- Department of Food Technology; Technological Educational Institute of Thessaloniki; Thessaloniki 54110 Greece
- Greek Observatory of Oxidative Stress; Thessaloniki 54622 Greece
| | - Anastasia Badeka
- ; Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina 45110 Greece
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45
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Melucci D, Bendini A, Tesini F, Barbieri S, Zappi A, Vichi S, Conte L, Gallina Toschi T. Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics. Food Chem 2016; 204:263-273. [PMID: 26988501 DOI: 10.1016/j.foodchem.2016.02.131] [Citation(s) in RCA: 95] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2015] [Revised: 01/11/2016] [Accepted: 02/21/2016] [Indexed: 10/22/2022]
Abstract
At present, the geographical origin of extra virgin olive oils can be ensured by documented traceability, although chemical analysis may add information that is useful for possible confirmation. This preliminary study investigated the effectiveness of flash gas chromatography electronic nose and multivariate data analysis to perform rapid screening of commercial extra virgin olive oils characterized by a different geographical origin declared in the label. A comparison with solid phase micro extraction coupled to gas chromatography mass spectrometry was also performed. The new method is suitable to verify the geographic origin of extra virgin olive oils based on principal components analysis and discriminant analysis applied to the volatile profile of the headspace as a fingerprint. The selected variables were suitable in discriminating between "100% Italian" and "non-100% Italian" oils. Partial least squares discriminant analysis also allowed prediction of the degree of membership of unknown samples to the classes examined.
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Affiliation(s)
- Dora Melucci
- Department of Chemistry Ciamician, University of Bologna, Via Selmi, 2, 40126 Bologna, Italy.
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, P.zza Goidanich 60, 47521 Cesena, Italy.
| | - Federica Tesini
- Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, P.zza Goidanich 60, 47521 Cesena, Italy.
| | - Sara Barbieri
- Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, P.zza Goidanich 60, 47521 Cesena, Italy.
| | - Alessandro Zappi
- Department of Chemistry Ciamician, University of Bologna, Via Selmi, 2, 40126 Bologna, Italy.
| | - Stefania Vichi
- Department of Food Science and Nutrition, University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171,, S.ta Coloma de Gramenet, Spain.
| | - Lanfranco Conte
- Department of Food Science, University of Udine, Via Sondrio 2/a, 33100 Udine, Italy.
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, P.zza Goidanich 60, 47521 Cesena, Italy.
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46
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Bajoub A, Medina-Rodríguez S, Hurtado-Fernández E, Ajal EA, Ouazzani N, Fernández-Gutiérrez A, Carrasco-Pancorbo A. A first approach towards the development of geographical origin tracing models for North Moroccan olive oils based on triacylglycerols profiles. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500251] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Aadil Bajoub
- Department of Analytical Chemistry, Faculty of Sciences; University of Granada; Granada Spain
| | | | - Elena Hurtado-Fernández
- Department of Analytical Chemistry, Faculty of Sciences; University of Granada; Granada Spain
| | - El Amine Ajal
- Provincial Department of Agriculture of Azilal; Azilal Morocco
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47
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First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach. Food Res Int 2015; 76:410-417. [DOI: 10.1016/j.foodres.2015.05.043] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2015] [Revised: 05/21/2015] [Accepted: 05/27/2015] [Indexed: 01/26/2023]
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48
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Kosma I, Badeka A, Vatavali K, Kontakos S, Kontominas M. Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500293] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Ioanna Kosma
- Department of Chemistry; Laboratory of Food Chemistry; University of Ioannina; Ioannina Greece
| | - Anastasia Badeka
- Department of Chemistry; Laboratory of Food Chemistry; University of Ioannina; Ioannina Greece
| | - Kornilia Vatavali
- Department of Chemistry; Laboratory of Food Chemistry; University of Ioannina; Ioannina Greece
| | - Stavros Kontakos
- Department of Social Administration and Political Science; Democritus University of Thrace; Komotini Greece
| | - Michael Kontominas
- Department of Chemistry; Laboratory of Food Chemistry; University of Ioannina; Ioannina Greece
- Department of Chemistry; American University in Cairo; New Cairo Egypt
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49
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Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2537-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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50
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Chemometric Studies on zNose™ and Machine Vision Technologies for Discrimination of Commercial Extra Virgin Olive Oils. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2697-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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