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Lazarou K, Tsagkaris AS, Drakopoulou S, Kyriakopoulos AM, Martakos I, Pentogenis M, Glyniadaki M, Kritikou E, Koupa A, Kostakis M, Proestos C, Dasenaki M, Maragou N, Thomaidis N. Long-term stability of extra virgin olive oil: effects of filtration and refrigeration storage on the Kolovi variety. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39118447 DOI: 10.1002/jsfa.13792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 03/24/2024] [Accepted: 07/20/2024] [Indexed: 08/10/2024]
Abstract
BACKGROUND The composition of extra virgin olive oil (EVOO) defines its sensory, nutritional, and human health benefits, and distinguishes it as a key component of the Mediterranean diet. Nevertheless, EVOO constituents are susceptible to degradation during processing and storage, which reduces the olive oil's quality and limits its shelf life. The present study investigated the effect of molecular filtration before storage and the effect of cool storage at 4 °C on the stability of 'Kolovi' EVOO, a variety originating from the Greek island of Lesvos, over a 24 month period. RESULTS Storing EVOO at 4 °C positively affected free acidity, peroxide value, K268, fruity qualities, and concentrations of hydroxytyrosol, tyrosol, ligstroside aglycone, lutein, and squalene, in comparison with the control sample stored at room temperature, particularly after 1 year. Molecular filtration significantly affected the ratio of unsaturated fatty acids to saturated fatty acids (UFAs/SFAs). Optimal preservation of parameters such as acidity value and lutein content was achieved by combining molecular filtration with refrigeration. CONCLUSIONS The present study recommends storing EVOO in the refrigerator for up to 18 months. Based on the regulatory limits of the quality characteristics of acidity, peroxide value, K232 value and fruity sensory attributes, the shelf-life of the protected geographical indication (PGI) 'Kolovi' EVOO can reach 2 years under cool storage (4 °C) and with molecular filtration before storage. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Konstantina Lazarou
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Aristeidis S Tsagkaris
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
| | - Sofia Drakopoulou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Ioannis Martakos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Michalis Pentogenis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Maria Glyniadaki
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Evangelia Kritikou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Anastasia Koupa
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Marios Kostakis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Marilena Dasenaki
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Niki Maragou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
| | - Nikolaos Thomaidis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece
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Ortiz-Romero C, Ríos-Reina R, García-González DL, Cardador MJ, Callejón RM, Arce L. Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories. Food Chem X 2023; 19:100738. [PMID: 37389321 PMCID: PMC10300311 DOI: 10.1016/j.fochx.2023.100738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 05/24/2023] [Accepted: 06/02/2023] [Indexed: 07/01/2023] Open
Abstract
Virgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis and sensory tasting, is considered useful and effective, although it is a costly and time-consuming process. The aim of this study was to assess the potential of some analytical techniques for classifying and predicting different OO categories to support official methods and to provide olive oil companies with a rapid tool to assess product quality. Thus, mid and near infrared spectroscopies (MIR and NIR) have been compared by using different instruments and with head-space gas chromatography coupled to an ion mobility spectrometer (HS-GC-IMS). High classification success rates in validation models were obtained using IR spectrometers (>70% and > 80% in average for ternary and binary classifications, respectively), although HS-GC-IMS showed greater classification potential (>85% and > 90%).
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Affiliation(s)
- Clemente Ortiz-Romero
- Department of Analytical Chemistry, Campus of International Excellence in Agrifood (ceiA3), Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain
| | - Rocío Ríos-Reina
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain
| | | | - María José Cardador
- Department of Analytical Chemistry, Campus of International Excellence in Agrifood (ceiA3), Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain
| | - Raquel M Callejón
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain
| | - Lourdes Arce
- Department of Analytical Chemistry, Campus of International Excellence in Agrifood (ceiA3), Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain
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3
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Silva E, Gonçalves A, Martins S, Brito C, Ferreira H, Ferreira LMM, Moutinho-Pereira J, Rodrigues MÂ, Correia CM. Olive Yield and Physicochemical Properties of Olives and Oil in Response to Nutrient Application under Rainfed Conditions. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020831. [PMID: 36677889 PMCID: PMC9864827 DOI: 10.3390/molecules28020831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/07/2023] [Accepted: 01/09/2023] [Indexed: 01/18/2023]
Abstract
The effects of mineral fertilizers on the physicochemical properties of olives and oil under rainfed conditions is scarce. In this three-year study, the results of a nitrogen (N), phosphorus (P), potassium (K) and boron (B) fertilization trial carried out in a young rainfed olive grove and arranged as a nutrient omission trial are reported. The control consisted of the application of N, P, K and B (NPKB) and four other treatments corresponded to the removal of one of them (N0, P0, K0 and B0). Olive yield and several variables associated with the physicochemical properties of olives and oil were evaluated. The NPKB treatment increased olive yield compared to the treatment that did not receive N (N0). Although dependent on the climate conditions of the crop season, the NPKB treatment increased fruit weight and the pulp/pit ratio and its fruits tended to accumulate more oil than K0. However, the phenolics concentrations on fruits and oil tended to be lower. All olive oil samples were classified in the "extra virgin" category and all showed a decrease in its stability between 3 and 15 months of storage, regardless of treatment, especially in N0, P0 and B0 treatments. The results of the sensorial analysis indicate that all the oils fell into the medium fruitiness and greenly-fruity category. Only in P0 and B0 were defects detected, namely muddy sediment. Thus, this study seems to indicate the importance of N application, but also a balanced nutrient application and that further studies are needed, given the difficulty in finding clear trends in the response of measured variables to fertilizer treatments.
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Affiliation(s)
- Ermelinda Silva
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit|North Delegation, Rua Comendador Emílio Augusto Pires, 14, Edifício SIDE UP, 5340-257 Macedo de Cavaleiros, Portugal
| | - Alexandre Gonçalves
- Collaborative Laboratory Mountains of Research (MORE), Brigantia Ecopark, 5300-358 Bragança, Portugal
| | - Sandra Martins
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Cátia Brito
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Inov4Agro—Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Helena Ferreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Luís M. M. Ferreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Department of Animal Science, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - José Moutinho-Pereira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Inov4Agro—Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Manuel Ângelo Rodrigues
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Associated Laboratory for Sustainability and Technology in Inland Regions (LA SusTEC), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carlos M. Correia
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Inov4Agro—Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Correspondence:
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4
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Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults. Br J Nutr 2022:1-11. [PMID: 36458481 DOI: 10.1017/s0007114522003798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Dietary oils and fats contain different fatty acid compositions that are associated with cardiometabolic disease risk. Despite their influence on disease outcomes, the types of dietary oils and fats predominately used in Australian households remain unknown. The aim of this study was to investigate the use of dietary oils and fats in cooking and food preparation in Australia. Adults living in Australia completed a cross-sectional online survey outlining their current household oil and fat use from July to December 2021. The survey was disseminated via social media platforms and included questions about the types of dietary oils and fats used for different cooking methods and the perceived motivators for choosing the main household oil. A total of 1248 participants responded to the survey. Participants were mostly female (91·6 %) aged between 25 and 44 years (56·7 %). The majority of participants (84·5 %) reported using some form of olive oil as their main source of oil for cooking and food preparation. Almost two-thirds of the sample (65·4 %) reported using extra virgin olive oil (EVOO), mainly in raw food preparation (71·5 %) or savoury baking and roasting (58 %). Fewer households reported using rice bran oil (4·6 %), canola oil (4·3 %) and vegetable oil (1·8 %). Almost half of all participants (49·6 %) identified perceived health benefits as the primary motivating factor for their main choice of oil, followed by sensory preference (46·7 %), versatility (10·2 %) and convenience (8·8 %). Australian adults frequently use olive oil, specifically EVOO, as the main oil for cooking and food preparation in the household.
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5
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Quality control of woody edible oil: The application of fluorescence spectroscopy and the influencing factors of fluorescence. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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Du X, Muniz A, Juma S. Pecan (
Carya illinoinensis
) oil consumer hedonic rating, sensory characteristic, satiating and energizing effect, and drivers of overall acceptance. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiaofen Du
- Department of Nutrition and Food Sciences Texas Woman's University Denton Texas USA
| | - Adriana Muniz
- Department of Nutrition and Food Sciences Texas Woman's University Denton Texas USA
| | - Shanil Juma
- Department of Nutrition and Food Sciences Texas Woman's University Denton Texas USA
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7
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Prolonged On-Vine vs. Cold of Actinidia eriantha: Differences in Fruit Quality and Aroma Substances during Soft Ripening Stage. Foods 2022; 11:foods11182860. [PMID: 36140991 PMCID: PMC9497916 DOI: 10.3390/foods11182860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/05/2022] [Accepted: 09/10/2022] [Indexed: 11/17/2022] Open
Abstract
In order to find an efficient, economical and feasible method for soft ripening storage of kiwifruit, two softening methods (on-vine, cold) were utilized for the ‘Ganlv-2’ kiwifruit (Actinidia. eriantha) cultivar. A comprehensive evaluation was conducted on the quality changes in ‘Ganlv-2’ under different methods after fruit ripening by principal component analysis and mathematical modeling. Compared to kiwifruit under cold softening, kiwifruit treated with on-vine soft ripening had slightly greater sugar-acid ratios and flesh firmness and higher contents of dry matter, soluble solids, and soluble sugar. The titratable acid content was slightly lower in the on-vine group than in the cold group. The sensory evaluation results manifested little difference in fruit flavor between the two groups. However, at the end of the trial, the overripe taste of the on-vine group was lighter and the taste was sweeter than those of the cold group. More aromatic substances were emitted from the kiwifruit in the on-vine group. According to the mathematic model, there was no significant difference in fruit quality and flavor between the on-vine and traditional cold groups. The fruit in the on-vine group had a stronger flavor and lighter overripe flavor when they reached the edible state. This paper provided a novel storage method of A. eriantha, it can reduce the cost of traditional cold storage and reduce the pressure on centralized harvesting, and the feasibility of this method was verified from the fruit quality.
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8
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Violino S, Taiti C, Marone E, Pallottino F, Costa C. A statistical tool to determine the quality of extra virgin olive oil (EVOO). Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04092-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Klisović D, Novoselić A, Lukić I, Brkić Bubola K. Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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10
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Therapeutical effect of olive oil aggregate to 4-methoxycinnamic acid diester obtained from carnauba (Copernicia prunifera) wax (PCO–C) on dyslipidemia, hyperglycemia, and oxidative stress. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Martínez Gila DM, Sanmartin C, Navarro Soto J, Mencarelli F, Gómez Ortega J, Gámez García J. Classification of olive fruits and oils based on their fatty acid ethyl esters content using electronic nose technology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01103-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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The Advantage of Multispectral Images in Fruit Quality Control for Extra Virgin Olive Oil Production. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02099-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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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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Check-All-That-Apply (CATA) Test to Investigate the Consumers' Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material. Foods 2021; 10:foods10071551. [PMID: 34359421 PMCID: PMC8307851 DOI: 10.3390/foods10071551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 11/26/2022] Open
Abstract
Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil (EVOO) and olive oil (OO) packaged in glass, polyethylene terephthalate and tinplate. After 2, 10 and 19 months of storage, oil perception was investigated with consumers (n = 50) performing both a liking test and a check-all-that-apply (CATA) test. No significant effect of the packaging material on consumers’ response was found, whereas storage time negatively affected the sensory properties of and acceptability of OOs and EVOOs from the 10th month of storage. The CATA test results revealed the sensory changes in oils over 19 months, mainly described as a decrease in pungency for EVOO and a decrease in herbaceous and ripe fruitiness in OO. The CATA technique combined with the liking test allowed the drivers of liking (“olive” for OO and “green fruitiness” for EVOO) and disliking (“bitter” and “pungent” for EVOO) to be identified. In conclusion, the sensory approach based both on CATA technique and liking test seems promising as a rapid tool to evaluate the changes in sensory properties perceivable during the shelf-life of oils.
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15
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Modelling and Optimization of Processing Factors of Pumpkin Seeds Oil Extraction under Uniaxial Loading. Processes (Basel) 2021. [DOI: 10.3390/pr9030540] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In the present study, a Box–Behnken design of response surface methodology (RSM) was employed to optimize the processing factors (force: 100, 150, and 200 kN; speed: 3, 5, and 7 mm/min; and temperature: 40, 60, and 80 °C) for extracting pumpkin seeds oil under uniaxial compression. The design generated 15 experiments including twelve combinations of factors and three replicates at the center point. The responses: oil yield (%), oil expression efficiency (%), and energy (J) were calculated, and the regression models determined were statistically analyzed and validated. The optimum factors combination: 200 kN, 4 mm/min and 80 °C predicted the oil yield of 20.48%, oil expression efficiency of 60.90%, and energy of 848.04 J. The relaxation time of 12 min at the optimum factors increased the oil efficiency to 64.53%. The lower oil point force was determined to be 57.32 kN for estimating the maximum oil output. The tangent curve and generalized Maxwell models adequately (R2 = 0.996) described the compression and relaxation processes of pumpkin seeds oil extraction. Peroxide value increased with temperatures. The study provides detailed information useful for processing different bulk oilseeds under uniaxial loading for optimizing the mechanical oil pressing in large-scale oil production.
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16
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A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Barbieri S, Cevoli C, Bendini A, Quintanilla-Casas B, García-González DL, Gallina Toschi T. Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils. Foods 2020; 9:E862. [PMID: 32630810 PMCID: PMC7404474 DOI: 10.3390/foods9070862] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 06/27/2020] [Accepted: 06/29/2020] [Indexed: 11/16/2022] Open
Abstract
This research aims to develop a classification model based on untargeted elaboration of volatile fraction fingerprints of virgin olive oils (n = 331) analyzed by flash gas chromatography to predict the commercial category of samples (extra virgin olive oil, EVOO; virgin olive oil, VOO; lampante olive oil, LOO). The raw data related to volatile profiles were considered as independent variables, while the quality grades provided by sensory assessment were defined as a reference parameter. This data matrix was elaborated using the linear technique partial least squares-discriminant analysis (PLS-DA), applying, in sequence, two sequential classification models with two categories (EVOO vs. no-EVOO followed by VOO vs. LOO and LOO vs. no-LOO followed by VOO vs. EVOO). The results from this large set of samples provide satisfactory percentages of correctly classified samples, ranging from 72% to 85%, in external validation. This confirms the reliability of this approach in rapid screening of quality grades and that it represents a valid solution for supporting sensory panels, increasing the efficiency of the controls, and also applicable to the industrial sector.
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Affiliation(s)
- Sara Barbieri
- Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (S.B.); (C.C.); (T.G.T.)
| | - Chiara Cevoli
- Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (S.B.); (C.C.); (T.G.T.)
| | - Alessandra Bendini
- Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (S.B.); (C.C.); (T.G.T.)
| | - Beatriz Quintanilla-Casas
- Department de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus De l’Alimentació Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain;
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), 08921 Santa Coloma de Gramenet, Spain
| | | | - Tullia Gallina Toschi
- Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (S.B.); (C.C.); (T.G.T.)
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18
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Barbieri S, Brkić Bubola K, Bendini A, Bučar-Miklavčič M, Lacoste F, Tibet U, Winkelmann O, García-González DL, Gallina Toschi T. Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach. Foods 2020; 9:foods9030355. [PMID: 32204346 PMCID: PMC7143338 DOI: 10.3390/foods9030355] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 03/12/2020] [Accepted: 03/15/2020] [Indexed: 12/04/2022] Open
Abstract
A set of 334 commercial virgin olive oil (VOO) samples were evaluated by six sensory panels during the H2020 OLEUM project. Sensory data were elaborated with two main objectives: (i) to classify and characterize samples in order to use them for possible correlations with physical–chemical data and (ii) to monitor and improve the performance of panels. After revision of the IOC guidelines in 2018, this work represents the first published attempt to verify some of the recommended quality control tools to increase harmonization among panels. Specifically, a new “decision tree” scheme was developed, and some IOC quality control procedures were applied. The adoption of these tools allowed for reliable classification of 289 of 334 VOOs; for the remaining 45, misalignments between panels of first (on the category, 21 cases) or second type (on the main perceived defect, 24 cases) occurred. In these cases, a “formative reassessment” was necessary. At the end, 329 of 334 VOOs (98.5%) were classified, thus confirming the effectiveness of this approach to achieve a better proficiency. The panels showed good performance, but the need to adopt new reference materials that are stable and reproducible to improve the panel’s skills and agreement also emerged.
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Affiliation(s)
- Sara Barbieri
- Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (S.B.); (T.G.T.)
| | | | - Alessandra Bendini
- Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (S.B.); (T.G.T.)
- Correspondence: ; Tel.: +39-0547-338121
| | | | | | - Ummuhan Tibet
- Ulusal Zeytin ve Zeytinyağı Konseyi, 35100 Izmir, Turkey;
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Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. Food Chem 2019; 311:126044. [PMID: 31869643 DOI: 10.1016/j.foodchem.2019.126044] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 12/07/2019] [Accepted: 12/09/2019] [Indexed: 11/22/2022]
Abstract
The quality evolution of 14 extra-virgin olive oils (EVOOs), with different initial polyphenol and oleic acid (64.6-77.7%) levels, was determined during real-time storage in dark conditions at room temperature for 22 months. EVOOs with low (<20-200 mg/kg), medium (450-700 mg/kg), and high polyphenolic levels (750-1400 mg/kg) were used. We found high correlations among peroxide values, K232, K270, and storage time. Oleuropein derivatives decreased by 98%, 89%, and 85% in EVOOs with low, medium, and high polyphenolic levels, respectively, with the highest depletion occurring in those with the lowest initial concentrations. Besides having higher α-tocopherol protection from oxidative phenomena, EVOOs with the highest phenolic fractions showed lower head space accumulations of off-flavour volatile substances and thus demonstrated the best retention of sensory and health benefits. We propose that the shelf life of EVOOs can be determined from their initial levels of oleuropein derivatives.
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Rodrigues N, Casal S, Peres AM, Baptista P, Pereira JA. Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars. Food Res Int 2019; 128:108759. [PMID: 31955734 DOI: 10.1016/j.foodres.2019.108759] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 10/13/2019] [Accepted: 10/16/2019] [Indexed: 12/25/2022]
Abstract
Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast-Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.
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Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Susana Casal
- REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Baptista
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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