1
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Grosso AL, Morozova K, Ferrentino G, Biasioli F, Scampicchio M. Early detection of acrolein precursors in vegetable oils by using proton transfer reaction - mass spectrometry. Talanta 2024; 270:125513. [PMID: 38128278 DOI: 10.1016/j.talanta.2023.125513] [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: 09/26/2023] [Revised: 11/28/2023] [Accepted: 12/01/2023] [Indexed: 12/23/2023]
Abstract
Acrolein is a toxic volatile compound derived from oxidative processes, that can be formed in foods during storage and cooking. This study employs proton transfer reaction mass spectrometry (PTR-MS) to detect acrolein precursors in vegetable oils by focusing on the m/z (mass-to-charge ratio) 57. To this purpose, hempseed, sesame, walnut, olive and linseed oils were stored for 168 h at 60 °C in presence of 2,2'-azobis(2-metilpropionitrile) (3 mM) radicals initiator. The evolution of m/z 57 by PTR-MS was also compared with traditional lipid oxidation indicators such as peroxide value, conjugated diene, oxygen consumption and, isothermal calorimetry. The obtained results were explained by the fatty acid composition and antioxidant capacity of the oils. Hempseed fresh oil presented a very low total volatile organic compounds (VOCs) intensity (5.6 kncps). Nonetheless, after storage the intensity increased ∼70 times. A principal component analysis (PCA) confirmed the potential of m/z 57 to differentiate fresh versus rancid hempseed oil sample. During an autoxidation experiment oils high in linolenic and linoleic acids showed higher m/z 57 emissions and shorter induction times: linseed oil (38 h) > walnut oil (47 h) > hempseed oil (80 h). The m/z 57 emission presented a high correlation coefficient with the total VOC signal (r > 0.95), conjugated dienes and headspace oxygen consumption. A PCA analysis showed a complete separation of the fresh oils on the first component (most significant) with the exception of olive oil. Walnut, hempseed and linseed oil were placed on the extreme right nearby total VOCs and m/z 57. The results obtained highlight the potential of PTR-MS for the early detection of oil autoxidation, serving as a quality control tool for potential acrolein precursor emissions, thereby enhancing food safety in the industry.
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Affiliation(s)
- Antonella L Grosso
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Franco Biasioli
- IASMA Research and Innovation Centre, Fondazione Edmund Mach, Food Quality and Nutrition Area, Via E. Mach, 1, 38010, S. Michele a/A, Italy
| | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy.
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2
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Chahdoura H, Mzoughi Z, Ziani BEC, Chakroun Y, Boujbiha MA, Bok SE, M'hadheb MB, Majdoub H, Mnif W, Flamini G, Mosbah H. Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes. Foods 2023; 12:foods12061301. [PMID: 36981228 PMCID: PMC10048770 DOI: 10.3390/foods12061301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/05/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration and direct flavoring), on quality attributes, chemical changes and oxidative stability of extra virgin olive oil (EVOO). Six flavored oils were obtained (EVOO + O, O + O, EVOO + R, O + R, EVOO + L and O + L). The physicochemical parameters (water content, refractive index, acidity and peroxide value, extinction coefficient, fatty acids, volatile aroma profiles, Rancimat test, phenols and pigments composition) of the flavored oils were investigated. Based on the results obtained, it was observed that flavoring with a conventional process provided increased oxidative stability to the flavored oils, especially with rosemary (19.38 ± 0.26 h), compared to that of unflavored oil. The volatile profiles of the different flavored oils revealed the presence of 34 compounds with the dominance of Limonene. The fatty acid composition showed an abundance of mono-unsaturated fatty acids followed by poly-unsaturated ones. Moreover, a high antioxidant activity, a significant peripheral analgesic effect (77.7% of writhing inhibition) and an interesting gastroprotective action (96.59% of ulcer inhibition) have been observed for the rosemary-flavored oil. Indeed, the flavored olive oils of this study could be used as new functional foods, leading to new customers and further markets.
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Affiliation(s)
- Hassiba Chahdoura
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie de Monastir, Université de Monastir, BP74, Avenue Tahar Hadded, Monastir 5000, Tunisia
| | - Zeineb Mzoughi
- Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, University of Monastir, Monastir 5000, Tunisia
| | - Borhane E C Ziani
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques CRAPC, Tipaza 42000, Algeria
| | - Yasmine Chakroun
- Laboratory of Bioresources: Integrative Biology and Valorization (BIOLIVAL), Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue TaherHadded BP 74, Monastir 5000, Tunisia
| | - Mohamed Ali Boujbiha
- Laboratory of Bioresources: Integrative Biology and Valorization (BIOLIVAL), Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue TaherHadded BP 74, Monastir 5000, Tunisia
| | - Safia El Bok
- Laboratory of Biodiversity, Biotechnologies and Climate Change (LR11/ES09), Department of Biology, Faculty of Sciences of Tunis, University of Tunis El-Manar, Tunis 2092, Tunisia
| | - Manel Ben M'hadheb
- Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie de Monastir, Université de Monastir, BP74, Avenue Tahar Hadded, Monastir 5000, Tunisia
| | - Hatem Majdoub
- Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, University of Monastir, Monastir 5000, Tunisia
| | - Wissem Mnif
- Department of Chemistry, Faculty of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia
| | - Guido Flamini
- Diparitmento di Farmacia, Via Bonanno 6, 56126 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Habib Mosbah
- Laboratory of Bioresources: Integrative Biology and Valorization (BIOLIVAL), Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue TaherHadded BP 74, Monastir 5000, Tunisia
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3
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Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.). Foods 2022; 11:foods11081115. [PMID: 35454703 PMCID: PMC9027171 DOI: 10.3390/foods11081115] [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: 03/09/2022] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 02/06/2023] Open
Abstract
The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive oil) was measured at different steps of the canning process. The sensorial characteristics of canned eels packed in the different oils were also evaluated. Colour scores (CieLab values) were higher in canned eels packed in sunflower and spicy olive oil than in canned eels packed in olive oil. The changes in colour parameters depended on the type of oil, the stage of the process and the storage time. Colour changes in canned eels packed in olive oil were highest during the sterilization process. Spicy olive oil was the filling medium in which the colour change was greatest, probably due to the migration of some of the spice components into the oil. Organoleptic properties were directly related to the type of oil used as the filling medium. The canned eels packed in sunflower oil were those awarded the highest scores in consumer tests, although the preferences varied depending on the age and gender of the consumers.
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4
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Sets of internal and external factors influencing olive oil (Olea europaea L.) composition: a review. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03947-z] [Citation(s) in RCA: 2] [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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5
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Smartphone-based method for the determination of chlorophyll and carotenoid contents in olive and avocado oils: An approach with calibration transfer. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104164] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Olmo-Cunillera A, Lozano-Castellón J, Pérez M, Miliarakis E, Tresserra-Rimbau A, Ninot A, Romero-Aroca A, Lamuela-Raventós RM, Vallverdú-Queralt A. Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds. Antioxidants (Basel) 2021; 10:antiox10111819. [PMID: 34829690 PMCID: PMC8614922 DOI: 10.3390/antiox10111819] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/14/2021] [Accepted: 11/15/2021] [Indexed: 12/02/2022] Open
Abstract
To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with health-promoting properties and pleasant sensory properties, studies are needed to establish optimal production parameters. Bioactive components of EVOO, including phenolic compounds, carotenoids, chlorophylls, tocopherols, and squalene, contribute to its organoleptic properties and beneficial health effects. The aim of this study was to develop an Arbequina EVOO with high phenol content, particularly oleocanthal and oleacein, on a laboratory scale by analyzing the effects of different temperatures (20, 25, and 30 °C) and times (30 and 45 min) of malaxation. Higher temperatures decreased the levels of the phenolic compounds, secoiridoids, tocopherols, and squalene, but increased the pigments. EVOO with the highest quality was produced using malaxation parameters of 20 °C and 30 min, although oleocanthal and oleacein were higher at 30 and 25 °C, respectively. Overall, 20 °C and 30 min were the processing conditions that most favored the physiological and chemical processes that contribute to higher levels of bioactive compounds in the oil and diminished their degradation and oxidation processes.
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Affiliation(s)
- Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Eleftherios Miliarakis
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
| | - Anna Tresserra-Rimbau
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Antònia Ninot
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain; (A.N.); (A.R.-A.)
| | - Agustí Romero-Aroca
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain; (A.N.); (A.R.-A.)
| | - Rosa Maria Lamuela-Raventós
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
- Correspondence:
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7
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Characterization of Turkish Extra Virgin Olive Oils and Classification Based on Their Growth Regions Coupled with Multivariate Analysis. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01996-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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8
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Squeo G, Silletti R, Mangini G, Summo C, Caponio F. The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil. Foods 2021; 10:foods10020369. [PMID: 33572062 PMCID: PMC7915085 DOI: 10.3390/foods10020369] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 02/07/2023] Open
Abstract
In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene.
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Affiliation(s)
- Giacomo Squeo
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
- Correspondence:
| | - Roccangelo Silletti
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
| | - Giacomo Mangini
- Institute of Biosciences and Bioresources (IBBR), National Research Council (CNR), Via Amendola 165/A, 70126 Bari, Italy;
| | - Carmine Summo
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
| | - Francesco Caponio
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
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9
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Cardoso-Ugarte GA, Sosa-Morales ME. Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1872084] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
| | - María Elena Sosa-Morales
- Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, GTO, Mexico
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Wang Y, Yu L, Zhao A, Karrar E, Zhang H, Jin Q, Wu G, Yang X, Chen L, Wang X. Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12449] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yongjin Wang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Le Yu
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Anni Zhao
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Emad Karrar
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Hui Zhang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Xiaoyan Yang
- Shandong Provincial Key Laboratory of Oil and Fat Processing Technology Binzhou Shandong 256500 China
| | - Li Chen
- Hubei Provincial Institute for Food Supervision and Test Wuhan Hubei 430000 China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
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11
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López-Yerena A, Ninot A, Lozano-Castellón J, Escribano-Ferrer E, Romero-Aroca AJ, Belaj A, Vallverdú-Queralt A, Lamuela-Raventós RM. Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity. Antioxidants (Basel) 2020; 9:E1009. [PMID: 33080812 PMCID: PMC7603032 DOI: 10.3390/antiox9101009] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/14/2020] [Accepted: 10/15/2020] [Indexed: 01/18/2023] Open
Abstract
Food diversity, and in particular genetic diversity, is being lost at an alarming rate. Protection of natural areas is crucial to safeguard the world's threatened species. The Medes Islands (MI), located in the northwest Mediterranean Sea, are a protected natural reserve. Wild olive trees also known as oleasters make up part of the vegetation of the Meda Gran island. Among them, in 2012, a wild albino ivory-white olive tree with fruit was identified. Fruits were collected from this tree and their seeds were first sown in a greenhouse and then planted in an orchard for purposes of ex situ preservation. Seven out of the 78 seedling trees obtained (12%) produced ivory-white fruits. In autumn 2018, fruits from these trees were sampled. Although the fruits had low oil content, virgin olive oil with unique sensory, physicochemical, and stability characteristics was produced. With respect to the polyphenols content, oleacein was the main compound identified (373.29 ± 72.02 mg/kg) and the oleocanthal was the second most abundant phenolic compound (204.84 ± 52.58 mg/kg). Regarding pigments, samples were characterized by an intense yellow color, with 12.5 ± 4.6 mg/kg of chlorophyll and 9.2 ± 3.3 mg/kg of carotenoids. Finally, oleic acid was the main fatty acid identified. This study explored the resources of the natural habitat of the MI as a means of enrichment of olive oil diversity and authenticity of this traditional Mediterranean food.
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Affiliation(s)
- Anallely López-Yerena
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (J.L.-C.); (A.V.-Q.)
| | - Antònia Ninot
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology research team, 43120 Constantí, Spain; (A.N.); (A.J.R.-A.)
| | - Julián Lozano-Castellón
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (J.L.-C.); (A.V.-Q.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
| | - Elvira Escribano-Ferrer
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
- Department of Pharmacy and Pharmaceutical Technology and Physical Chemistry, Biopharmaceutics and Pharmacokinetics Unit, Institute of Nanoscience and Nanotechnology (IN2UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain
| | - Agustí J. Romero-Aroca
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology research team, 43120 Constantí, Spain; (A.N.); (A.J.R.-A.)
| | - Angjelina Belaj
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA)—Centro “Alameda del Obispo”, Avda. Menéndez Pidal s/n, E-14004 Córdoba, Spain;
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (J.L.-C.); (A.V.-Q.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
| | - Rosa M. Lamuela-Raventós
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (J.L.-C.); (A.V.-Q.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
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12
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Arrizabalaga-Larrañaga A, Rodríguez P, Medina M, Santos FJ, Moyano E. Pigment profiles of Spanish extra virgin olive oils by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1075-1086. [PMID: 32427055 DOI: 10.1080/19440049.2020.1753891] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
This work studies the natural pigment profiles (chlorophylls and carotenoids) of Spanish Extra Virgin Olive Oils (EVOO) produced in different Spanish regions. The simultaneous qualitative and quantitative analysis of EVOO natural pigments has been performed by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) using atmospheric pressure chemical ionisation (APCI). The results showed a similar natural pigment pattern for all the analysed EVOOs, although the total pigments content differed significantly. Moreover, the chlorophyll/carotenoid ratio was close to 1, while the lutein/β-carotene ratio was higher than 1, showing that lutein is the most abundant carotenoid in the studied Spanish EVOOs. Data from multivariate statistical approach demonstrated that the olive variety does not discriminate between EVOO samples. However, they were classified based on their origin allowing good differentiation of samples from the Basque Country and Canary Islands from the rest of regions. The results of this study show the differences of the nature and pigments concentration of Spanish EVOO samples, parameters that are of significance for reliable characterisation.
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Affiliation(s)
| | - Pilar Rodríguez
- Laboratori Agroalimentari, Generalitat De Catalunya , Cabrils, Spain
| | - Mireia Medina
- Laboratori Agroalimentari, Generalitat De Catalunya , Cabrils, Spain
| | - Francisco Javier Santos
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona , Barcelona, Spain
| | - Encarnacion Moyano
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona , Barcelona, Spain
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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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14
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Vidal AM, Alcalá S, De Torres A, Moya M, Espínola JM, Espínola F. Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars. Molecules 2019; 24:E3587. [PMID: 31590381 PMCID: PMC6804064 DOI: 10.3390/molecules24193587] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 09/30/2019] [Accepted: 10/03/2019] [Indexed: 11/30/2022] Open
Abstract
Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box-Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments.
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Affiliation(s)
- Alfonso M Vidal
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Sonia Alcalá
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Antonia De Torres
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Juan M Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
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15
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Rekik O, Ben Mansour A, Jabeur H, Rodriguez Gutierrez G, Bouaziz M. Effect of Pollution on the Quality of Olive Oils from Trees Grown Near a Phosphoric Acid Factory. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800490] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Ons Rekik
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
| | - Amir Ben Mansour
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
| | - Hazem Jabeur
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
- Laboratoire de l'Office National de l'Huile àSfax 3000, SfaxTunisia
| | - Guillermo Rodriguez Gutierrez
- Instituto de la Grasa (C.S.I.C.), Edificio 46Campus Universitario Pablo de OlavideCtra. de Utrera, Km. 141013SevillaSpain
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
- Institut Supérieur de Biotechnologie de SfaxUniversité de SfaxBP «1175» 3038SfaxTunisia
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16
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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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17
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Characterization of rare virgin olive oils cultivated in southern Tunisia during fruits development process: major compounds and oxidative state in tandem with chemometrics. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03230-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Vichi S, Tres A, Quintanilla-Casas B, Bustamante J, Guardiola F, Martí E, Hermoso JF, Ninot A, Romero A. Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800130] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Stefania Vichi
- Departament de Nutrició; Ciències de l'Alimentació i Gastronomia, Xarta-INSA; Universitat de Barcelona; Campus de l'Alimentació de Torribera; Av. Prat de la Riba, 171. 08921 Santa Coloma de Gramenet Spain
| | - Alba Tres
- Departament de Nutrició; Ciències de l'Alimentació i Gastronomia, Xarta-INSA; Universitat de Barcelona; Campus de l'Alimentació de Torribera; Av. Prat de la Riba, 171. 08921 Santa Coloma de Gramenet Spain
| | - Beatriz Quintanilla-Casas
- Departament de Nutrició; Ciències de l'Alimentació i Gastronomia, Xarta-INSA; Universitat de Barcelona; Campus de l'Alimentació de Torribera; Av. Prat de la Riba, 171. 08921 Santa Coloma de Gramenet Spain
| | - Julen Bustamante
- Departament de Nutrició; Ciències de l'Alimentació i Gastronomia, Xarta-INSA; Universitat de Barcelona; Campus de l'Alimentació de Torribera; Av. Prat de la Riba, 171. 08921 Santa Coloma de Gramenet Spain
| | - Francesc Guardiola
- Departament de Nutrició; Ciències de l'Alimentació i Gastronomia, Xarta-INSA; Universitat de Barcelona; Campus de l'Alimentació de Torribera; Av. Prat de la Riba, 171. 08921 Santa Coloma de Gramenet Spain
| | - Esteve Martí
- IRTA-Mas Bové; Ctra. Reus-El Morell km 3,8 E43120 Constantí Tarragona Spain
| | - Juan F. Hermoso
- IRTA-Mas Bové; Ctra. Reus-El Morell km 3,8 E43120 Constantí Tarragona Spain
| | - Antonia Ninot
- IRTA-Mas Bové; Ctra. Reus-El Morell km 3,8 E43120 Constantí Tarragona Spain
| | - Agustí Romero
- IRTA-Mas Bové; Ctra. Reus-El Morell km 3,8 E43120 Constantí Tarragona Spain
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19
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Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques. Foods 2019; 8:foods8010018. [PMID: 30621084 PMCID: PMC6352134 DOI: 10.3390/foods8010018] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 01/02/2019] [Accepted: 01/02/2019] [Indexed: 12/14/2022] Open
Abstract
The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have antioxidant and, more generally, nutraceutical properties and their quantification can be related to the product’s quality and authenticity. In this work, we have quantified the total amount of carotenoids and chlorophylls’ derivatives in several virgin and extra-virgin olive oils produced in Italy, by using two different methods that are based on near-ultraviolet-visible absorption spectroscopy. The first method defines two indexes, K670 and K470, related to absorbance values of oil at wavelengths of 670 and 470 nm, respectively. The second method is based on the mathematical deconvolution of the whole absorption spectrum of the oil to obtain the concentrations of four main pigments present in olive oils: β-carotene, lutein, pheophytin A, and pheophytin B. The concentrations of the total carotenoids and total chlorophylls’ derivatives, as obtained by the two spectroscopic methods, are compared and the results are discussed in view of the practical usefulness of spectroscopic techniques for a fast determination of pigments in olive oil.
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20
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Resende LMB, de Souza VR, Ferreira GMD, Nunes CA. Changes in quality and phytochemical contents of avocado oil under different temperatures. Journal of Food Science and Technology 2018; 56:401-408. [PMID: 30728583 DOI: 10.1007/s13197-018-3501-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/19/2018] [Accepted: 11/07/2018] [Indexed: 11/24/2022]
Abstract
Avocado oil, which has a high content of monounsaturated fatty acid and health-beneficial phytochemicals, is consumed in salads and also can be used for cooking. Therefore, is essential to study its oxidative and photochemical stability under different temperatures. So this work aimed to evaluate the oil oxidation and the phytochemical degradation of avocado oil under three different temperatures: room, 100 °C and 180 °C. The oil oxidation was evaluated by peroxide value and specific extinction in ultraviolet. The phytochemical degradation was evaluated for phytosterol, chlorophylls, and carotenoids contents. The temperature was found to significantly influence the oil oxidation and phytochemical stability, with the oxidation/degradation rate constants increasing with temperature. At room temperature, all oxidative parameters increased linearly with time, indicating a zero-order kinetic. At 100 and 180 °C, peroxide value, K232 and K270 increased linearly at a higher rate, becoming constant or decreasing after a short reaction time. The activation energy from specific extinction at 270 nm curves was 17.74 kcal mol-1 for oil degradation. For phytochemical compounds, the mechanism of reactions depended on the temperature, in which the reaction orders increased with heating. The activation energies for carotenoids, chlorophylls and sterols degradations at high temperatures were 5.00, 6.93, and 4.48 kcal mol-1, respectively. In this way, we found that avocado oil has its stability and quality affected by temperature, and, therefore, is not indicated for use in long and/or successive heating processes.
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Affiliation(s)
- Lívia Maria Braga Resende
- 1Department of Chemistry, Federal University of Lavras, University Campus, P. O. Box 3037, Lavras, Minas Gerais 37200-000 Brazil
| | - Vanessa Rios de Souza
- 2Department of Food Science, Federal University of Lavras, University Campus, P. O. Box 3037, Lavras, Minas Gerais 37200-000 Brazil
| | - Guilherme Max Dias Ferreira
- 1Department of Chemistry, Federal University of Lavras, University Campus, P. O. Box 3037, Lavras, Minas Gerais 37200-000 Brazil
| | - Cleiton Antônio Nunes
- 2Department of Food Science, Federal University of Lavras, University Campus, P. O. Box 3037, Lavras, Minas Gerais 37200-000 Brazil
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21
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Navarro Soto J, Satorres Martínez S, Martínez Gila D, Gómez Ortega J, Gámez García J. Fast and Reliable Determination of Virgin Olive Oil Quality by Fruit Inspection Using Computer Vision. SENSORS (BASEL, SWITZERLAND) 2018; 18:E3826. [PMID: 30413055 PMCID: PMC6263641 DOI: 10.3390/s18113826] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 10/25/2018] [Accepted: 11/05/2018] [Indexed: 11/16/2022]
Abstract
The presence of minor compounds in virgin olive oils has been proven to play multiple positive roles in health protection, encouraging its production. The key factors that influence the oil quality are ripening stages and the state of health of the fruit. For this reason, at the oil mill's reception yard, fruits are visually inspected and separated according to their external appearance. In this way, the process parameters can be better adjusted to improve the quantity and/or quality of olive oil. This paper presents a proposal to automatically determine the oil quality before being produced from a previous inspection of the incoming fruits. Expert assessment of the fruit conditions guided the image processing. The proposal has been validated through the analysis of 74 batches of olives coming from an oil mill. Best correlation results between the image processing and the analytical data were found in the acidity index, peroxide values, ethyl ester, polyphenols, chlorophylls, and carotenoids.
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Affiliation(s)
- Javiera Navarro Soto
- Robotics, Automation and Computer Vision Group, Electronic and Automation Engineering Department, University of Jaen, ES-23071 Jaen, Spain.
| | - Silvia Satorres Martínez
- Robotics, Automation and Computer Vision Group, Electronic and Automation Engineering Department, University of Jaen, ES-23071 Jaen, Spain.
| | - Diego Martínez Gila
- Robotics, Automation and Computer Vision Group, Electronic and Automation Engineering Department, University of Jaen, ES-23071 Jaen, Spain.
| | - Juan Gómez Ortega
- Robotics, Automation and Computer Vision Group, Electronic and Automation Engineering Department, University of Jaen, ES-23071 Jaen, Spain.
| | - Javier Gámez García
- Robotics, Automation and Computer Vision Group, Electronic and Automation Engineering Department, University of Jaen, ES-23071 Jaen, Spain.
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22
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Piscopo A, Zappia A, De Bruno A, Poiana M. Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700304] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Amalia Piscopo
- Department of AGRARIA; University Mediterranea of Reggio Calabria; 89124 Vito Reggio Calabria Italy
| | - Angela Zappia
- Department of AGRARIA; University Mediterranea of Reggio Calabria; 89124 Vito Reggio Calabria Italy
| | - Alessandra De Bruno
- Department of AGRARIA; University Mediterranea of Reggio Calabria; 89124 Vito Reggio Calabria Italy
| | - Marco Poiana
- Department of AGRARIA; University Mediterranea of Reggio Calabria; 89124 Vito Reggio Calabria Italy
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23
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Vital ACP, Croge C, da Silva DF, Araújo PJ, Gallina MZ, Matumoto-Pintro PT. Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion. Journal of Food Science and Technology 2018; 55:1518-1524. [PMID: 29606766 DOI: 10.1007/s13197-018-3069-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2018] [Accepted: 02/12/2018] [Indexed: 11/30/2022]
Abstract
The residue from soy processing (okara) was evaluated for phenolic compounds, flavonoids, radical scavenging activity and reducing power ability. The ability of okara to decelerate the oxidation of omega-3 fatty acids caused by light exposure in a milk matrix, as well as its bioavailability after in vitro digestion, were investigated. Okara contained phenolic compounds (106.7 mg gallic acid equivalents (GAE)/100 g) and flavonoids (32.7 mg quercetin equivalents/100 g) and showed antioxidant activity. The addition of okara to omega-3 fatty acids-enriched milk inhibited the production of conjugated dienes and malonaldehyde during 8 days of storage compared to the control (without okara), particularly at the higher (3 g/L) than lower inclusion concentrations studied (1 and 2 g/L). The bioavailability assay demonstrated that polyphenols (41 mg GAE/100 g) were still present after in vitro digestion and had antioxidant activity. Okara, which is considered a residue and is discarded, can potentially be used as an antioxidant ingredient for the enrichment of foods.
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Affiliation(s)
- Ana Carolina Pelaes Vital
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Camila Croge
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Denise Felix da Silva
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Priscila Jorge Araújo
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Mariane Z Gallina
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
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24
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Tahri K, Duarte AA, Carvalho G, Ribeiro PA, da Silva MG, Mendes D, El Bari N, Raposo M, Bouchikhi B. Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS-GC/MS analysis and voltammetric electronic tongue. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:681-690. [PMID: 28671261 DOI: 10.1002/jsfa.8515] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 06/20/2017] [Accepted: 06/26/2017] [Indexed: 05/21/2023]
Abstract
BACKGROUND In this paper, various extra-virgin and virgin olive oils samples from different Portuguese markets were studied. For this purpose, a voltammetric electronic tongue (VE-tongue), consisting of two kinds of working electrode within the array, together with physicochemical analysis and headspace gas chromatography coupled with mass spectrometry (HS-GC-MS), were applied. In addition, preliminary considerations of relationships between physicochemical parameters and multisensory system were reported. RESULTS The physicochemical parameters exhibit significant differences among the analyzed olive oil samples that define its qualities. Regarding the aroma profile, 14 volatile compounds were characterized using HS-GC-MS; among these, hex-2-enal, hexanal, acetic acid, hex-3-ene-1-ol acetate and hex-3-en-1-ol were semi-quantitatively detected as the main aroma compounds in the analyzed samples. Moreover, pattern recognition methods demonstrate the discrimination power of the proposed VE-tongue system. The results reveal the VE-tongue's ability to classify olive oil samples and to identify unknown samples based of built models. In addition, the correlation between VE-tongue and physicochemical analysis exhibits a remarkable prediction model aimed at anticipating carotenoid content. CONCLUSION The preliminary results of this investigation indicate that physicochemical and HS-GC-MS analysis, together with multisensory system coupled with chemometric techniques, presented a satisfactory performance regarding olive oil sample discrimination and identification. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Khalid Tahri
- Sensor Electronic and Instrumentation Group, Physics Department, Faculty of Sciences, Moulay Ismaïl University, Zitoune, Meknes, Morocco
- Biotechnology Agroalimentary and Biomedical Analysis Group, Biology Department, Faculty of Sciences, Moulay Ismaïl University, Zitoune, Meknes, Morocco
| | - Andreia A Duarte
- CEFITEC, Departamento de Física, Faculdade de Ciências e Tecnologia, UNL, Caparica, Portugal
| | - Gonçalo Carvalho
- CEFITEC, Departamento de Física, Faculdade de Ciências e Tecnologia, UNL, Caparica, Portugal
| | - Paulo A Ribeiro
- CEFITEC, Departamento de Física, Faculdade de Ciências e Tecnologia, UNL, Caparica, Portugal
| | - Marco Gomes da Silva
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, UNL, Caparica, Portugal
| | - Davide Mendes
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, UNL, Caparica, Portugal
| | - Nezha El Bari
- Biotechnology Agroalimentary and Biomedical Analysis Group, Biology Department, Faculty of Sciences, Moulay Ismaïl University, Zitoune, Meknes, Morocco
| | - Maria Raposo
- CEFITEC, Departamento de Física, Faculdade de Ciências e Tecnologia, UNL, Caparica, Portugal
| | - Benachir Bouchikhi
- Sensor Electronic and Instrumentation Group, Physics Department, Faculty of Sciences, Moulay Ismaïl University, Zitoune, Meknes, Morocco
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25
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Phenol-enriched olive oils improve HDL antioxidant content in hypercholesterolemic subjects. A randomized, double-blind, cross-over, controlled trial. J Nutr Biochem 2018; 51:99-104. [DOI: 10.1016/j.jnutbio.2017.09.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 08/22/2017] [Accepted: 09/11/2017] [Indexed: 11/23/2022]
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26
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Bajoub A, Medina-Rodríguez S, Ajal EA, Cuadros-Rodríguez L, Monasterio RP, Vercammen J, Fernández-Gutiérrez A, Carrasco-Pancorbo A. A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication. Food Res Int 2017; 106:233-242. [PMID: 29579923 DOI: 10.1016/j.foodres.2017.12.027] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 12/10/2017] [Accepted: 12/12/2017] [Indexed: 10/18/2022]
Abstract
Selected Ion flow tube mass spectrometry (SIFT-MS) in combination with chemometrics was used to authenticate the geographical origin of Mediterranean virgin olive oils (VOOs) produced under geographical origin labels. In particular, 130 oil samples from six different Mediterranean regions (Kalamata (Greece); Toscana (Italy); Meknès and Tyout (Morocco); and Priego de Córdoba and Baena (Spain)) were considered. The headspace volatile fingerprints were measured by SIFT-MS in full scan with H3O+, NO+ and O2+ as precursor ions and the results were subjected to chemometric treatments. Principal Component Analysis (PCA) was used for preliminary multivariate data analysis and Partial Least Squares-Discriminant Analysis (PLS-DA) was applied to build different models (considering the three reagent ions) to classify samples according to the country of origin and regions (within the same country). The multi-class PLS-DA models showed very good performance in terms of fitting accuracy (98.90-100%) and prediction accuracy (96.70-100% accuracy for cross validation and 97.30-100% accuracy for external validation (test set)). Considering the two-class PLS-DA models, the one for the Spanish samples showed 100% sensitivity, specificity and accuracy in calibration, cross validation and external validation; the model for Moroccan oils also showed very satisfactory results (with perfect scores for almost every parameter in all the cases).
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Affiliation(s)
- Aadil Bajoub
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Santiago Medina-Rodríguez
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - El Amine Ajal
- Provincial Department of Agriculture of Azilal, PO Box 13, 22000 Azilal, Morocco
| | - Luis Cuadros-Rodríguez
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Romina Paula Monasterio
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET, Alt. Brown 500, Chacras de Coria, Mendoza, Argentina
| | - Joeri Vercammen
- Interscience, Avenue J.E. Lenoir 2, 1348 Louvain-la-Neuve, Belgium
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain.
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Blasi F, Rocchetti G, Montesano D, Lucini L, Chiodelli G, Ghisoni S, Baccolo G, Simonetti MS, Cossignani L. Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach. Food Res Int 2017; 105:507-516. [PMID: 29433242 DOI: 10.1016/j.foodres.2017.11.061] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2017] [Revised: 11/02/2017] [Accepted: 11/22/2017] [Indexed: 01/07/2023]
Abstract
In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected to a frying process to comparatively assess chemical and physical changes and heat stability. Oxidation progress was monitored by measuring oil quality changes such as peroxide value, free acidity, K232, K268, and fatty acid composition as well as minor compound content, phenols, α-tocopherol, and carotenoids. An UHPLC/QTOF-MS metabolomics approach discriminated the two oil samples based on their chemical changes during frying, identifying also the phenolic classes most exposed to statistically significant variations. Partial least square discriminant analysis and volcano analysis were applied together to identify the most significant markers allowing group separation. The decrease in total phenolic content was lower in EVOOCar than in EVOO during frying. Monounsaturated and polyunsaturated fatty acids showed a significant percentage loss, 3.7% and 17.2%, respectively, in EVOO after 180min frying at 180°C, while they remained constant or slightly changed in EVOOCar. Zeaxanthin added to the oil rapidly decreased during the frying process. These findings showed that the addition of a carotenoid extract from L. barbarum can help to improve the oxidative stability of extra-virgin olive oil.
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Affiliation(s)
- F Blasi
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy
| | - G Rocchetti
- Institute of Food Science and Nutrition, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - D Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
| | - L Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - G Chiodelli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - S Ghisoni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - G Baccolo
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - M S Simonetti
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy
| | - L Cossignani
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy
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The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils. Molecules 2017; 22:molecules22111833. [PMID: 29077048 PMCID: PMC6150176 DOI: 10.3390/molecules22111833] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 10/24/2017] [Accepted: 10/25/2017] [Indexed: 01/18/2023] Open
Abstract
Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours. The formation of these compounds is briefly illustrated and the influence of the agronomic and technological factors that affect their concentrations in the oil is examined. The relationships between compounds responsible for the olive oil flavour and sensory attributes are discussed. Several approaches for the varietal differentiation of monovarietal virgin olive oils are also overviewed.
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29
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Sena-Moreno E, Pérez-Rodríguez JM, De Miguel C, Prieto MH, Franco MN, Cabrera-Bañegil M, Martín-Vertedor D. Pigment Profile, Color and Antioxidant Capacity of Arbequina Virgin Olive Oils from Different Irrigation Treatments. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3008-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Lazzerini C, Domenici V. Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years. Foods 2017; 6:foods6040025. [PMID: 28353651 PMCID: PMC5409313 DOI: 10.3390/foods6040025] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 03/21/2017] [Accepted: 03/25/2017] [Indexed: 12/30/2022] Open
Abstract
Pigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars (Moraiolo, Frantoio, and Leccino) typical of Tuscany (Italy) harvested in three different years: 2012, 2013, and 2014. Pigments—namely, β-carotene, lutein, pheophytin A, and pheophytin B—were quantified by a method based on the mathematical analysis of the near ultraviolet-visible absorption spectra of the oils. Data were analyzed by a multivariate statistical approach. The results show that the pigments’ content of extra-virgin olive oils produced in 2014 can be well distinguished with respect to previous years. This can be explained by the anomalous climate conditions, which strongly affected Italy and, in particular, Tuscany, where the olives were harvested. This study represents an interesting example of how pigment content can be significant in characterizing olive oils. Moreover, this is the first report of pigment quantification in extra-virgin olive oils produced in Tuscany.
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Affiliation(s)
- Cristina Lazzerini
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa, 56124 Pisa, Italy.
| | - Valentina Domenici
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa, 56124 Pisa, Italy.
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31
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Vital ACP, Croge C, Gomes-da-Costa SM, Matumoto-Pintro PT. Effect of addition of Agaricus blazei
mushroom residue to milk enriched with Omega-3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro
gastrointestinal digestion. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13413] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | - Camila Croge
- Universidade Estadual de Maringá; Av. Colombo, 5790 Maringá PR 87020-900 Brazil
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32
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Alavi N, Golmakani MT. Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid. GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.0940162] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20–94.47% and 258.10–260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.
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33
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Borges TH, Pereira JA, Cabrera-Vique C, Lara L, Oliveira AF, Seiquer I. Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile. Food Chem 2017; 215:454-62. [DOI: 10.1016/j.foodchem.2016.07.162] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/18/2023]
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34
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Hashemi SMB, Mousavi Khaneghah A, Koubaa M, Lopez-Cervantes J, Yousefabad SHA, Hosseini SF, Karimi M, Motazedian A, Asadifard S. Novel edible oil sources: Microwave heating and chemical properties. Food Res Int 2016; 92:147-153. [PMID: 28290292 DOI: 10.1016/j.foodres.2016.11.033] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2016] [Revised: 11/16/2016] [Accepted: 11/27/2016] [Indexed: 10/20/2022]
Abstract
The aim of this work was to investigate the effect of various microwave heating times (1, 3, 5, 10, and 15min) on the chemical properties of novel edible oil sources, including Mashhadi melon (Cucumis melo var. Iranians cv. Mashhadi), Iranian watermelon (Citrullus lanatus cv. Fire Fon), pumpkin (Cucurbita pepo subsp. pepo var. Styriaca), and yellow apple (Malus domestica cv. Golden Delicious) seed oils. The evaluated parameters were peroxide value (PV), conjugated diene (CD) and triene (CT) values, carbonyl value (CV), p-anisidine value (AnV), oil stability index (OSI), radical scavenging activity (RSA), total tocopherols, total phenolics, as well as chlorophyll and carotenoid contents. Results showed that extended microwave heating involves decreased quality of the seed oils, mainly due to the formation of primary and secondary oxidation products. Microwave heating time also affects the total contents of chlorophylls, carotenoids, phenolics and tocopherols, which clearly decrease by increasing the exposure time. The order of oxidative stability of the analyzed edible oils was pumpkin>Mashhadi melon>Iranian watermelon>yellow apple. The obtained results demonstrated the promising potential of these novel edible oils for different food applications.
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Affiliation(s)
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil
| | - Mohamed Koubaa
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France.
| | - Jaime Lopez-Cervantes
- Departamento de Biotecnologia y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, 85000 Ciudad Obregón, Sonora, Mexico
| | | | | | - Masoumeh Karimi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
| | - Azam Motazedian
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
| | - Samira Asadifard
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
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35
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Keramat M, Golmakani MT. Effect of Thymus vulgaris and Bunium persicum essential oils on the oxidative stability of virgin olive oil. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0337161] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Natural antioxidants are becoming a major focus because natural food ingredients are safer than synthetic types. The aim of this study was to investigate the protective effects of Thymus vulgaris and Bunium persicum essential oils (EO) on the oxidation of virgin olive oil (VOO) during accelerated storage. The antioxidant activities of EOs were compared with those of α-tocopherol and BHT. GC/MS analyses revealed that thymol (28.50%), p-cymene (27.14%), carvacrol (18.36%), and γ-terpinene (4.97%) are the main components of T. vulgaris EO, while cuminaldehyde (32.81%), γ-terpinene (16.02%) and p-cymene (14.07%) are the main components of B. persicum EO. Both EOs provided protection for the VOO, inhibiting the formation of primary and secondary oxidation products although T. vulgaris EO showed greater protection against the oxidation process than B. persicum EO. The effect of T. vulgaris essential oil on the oxidation inhibition of VOO was similar to that of BHT. α-Tocopherol showed no measurable effect on improving the oxidative stability of VOO. This study suggests that T. vulgaris and B. persicum EOs can be used to improve the oxidative stability of VOO.
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36
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Effects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oils. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2904-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Keramat M, Golmakani MT, Aminlari M, Shekarforoush SS. Comparative Effect of Bunium persicum and Rosmarinus officinalis Essential Oils and Their Synergy with Citric Acid on the Oxidation of Virgin Olive Oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1126722] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Malihe Keramat
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran
| | - Mahmoud Aminlari
- Department of Basic Sciences, School of Veterinary Medicine, Shiraz University, Shiraz, Islamic Republic of Iran
| | - Seyed Shahram Shekarforoush
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Islamic Republic of Iran
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38
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Keramat M, Golmakani MT, Aminlari M, Shekarforoush S. Oxidative Stability of Virgin Olive Oil Supplemented withZataria multifloraBoiss. andRosmarinus officinalisL. Essential Oils During Accelerated Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12951] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Malihe Keramat
- Department of Food Science and Technology, School of Agriculture; Shiraz University; Shiraz 71441-65186 Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture; Shiraz University; Shiraz 71441-65186 Iran
| | - Mahmoud Aminlari
- Department of Basic Sciences, School of Veterinary Medicine; Shiraz University; Shiraz Iran
| | - Shahram Shekarforoush
- Department of Hygiene and Food Quality Control, School of Veterinary Medicine; Shiraz University; Shiraz Iran
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39
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Dagdelen A, Ozkan G, Karasu S, Sagdıc O. Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0680] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Dagdelen
- Balıkesir University, Faculty of Engineering and Architecture, Department of Food Engineering, Çağış Campus, 10165 Balıkesir, Turkey
| | - G. Ozkan
- Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, 32260 Isparta, Turkey
| | - S. Karasu
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, 34210 Istanbul, Turkey
| | - O. Sagdıc
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, 34210 Istanbul, Turkey
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40
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Uluata S, Altuntaş Ü, Özçelik B. Biochemical Characterization of Arbequina Extra Virgin Olive Oil Produced in Turkey. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2811-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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41
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Romeu M, Rubió L, Sánchez-Martos V, Castañer O, de la Torre R, Valls RM, Ras R, Pedret A, Catalán Ú, López de las Hazas MDC, Motilva MJ, Fitó M, Solà R, Giralt M. Virgin Olive Oil Enriched with Its Own Phenols or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1879-1888. [PMID: 26889783 DOI: 10.1021/acs.jafc.5b04915] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The effects of virgin olive oil (VOO) enriched with its own phenolic compounds (PC) and/or thyme PC on the protection against oxidative DNA damage and antioxidant endogenous enzymatic system (AEES) were estimated in 33 hyperlipidemic subjects after the consumption of VOO, VOO enriched with its own PC (FVOO), or VOO complemented with thyme PC (FVOOT). Compared to pre-intervention, 8-hydroxy-2'-deoxyguanosine (a marker for DNA damage) decreased in the FVOO intervention and to a greater extent in the FVOOT with a parallel significant increase in olive and thyme phenolic metabolites. Superoxide dismutase (AEES enzyme) significantly increased in the FVOO intervention and to a greater extent in the FVOOT with a parallel significant increase in thyme phenolic metabolites. When all three oils were compared, FVOOT appeared to have the greatest effect in protecting against oxidative DNA damage and improving AEES. The sustained intake of a FVOOT improves DNA protection against oxidation and AEES probably due to a greater bioavailability of thyme PC in hyperlipidemic subjects.
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Affiliation(s)
- Marta Romeu
- Pharmacology Unit, Department of Basic Medical Sciences, Facultat de Medicina i Ciències de la Salut, NFOC group, Universitat Rovira i Virgili , C/Sant Llorenç 21, 43201 Reus, Spain
| | - Laura Rubió
- Food Technology Department, UTPV-XaRTA, Agrotecnio Research Center, Universitat de Lleida , C. Alcalde Rovira Roure 191, 25198 Lleida, Spain
- Unitat de Recerca en Lı́pids i Arteriosclerosis, CIBERDEM, St. Joan de Reus University Hospital, CTNS, IISPV, Facultat de Medicina i Ciències de la Salut, NFOC Group, Universitat Rovira i Virgili , C. Sant Llorenç 21, 43201 Reus, Spain
| | - Vanessa Sánchez-Martos
- Pharmacology Unit, Department of Basic Medical Sciences, Facultat de Medicina i Ciències de la Salut, NFOC group, Universitat Rovira i Virgili , C/Sant Llorenç 21, 43201 Reus, Spain
| | - Olga Castañer
- Cardiovascular Risk and Nutrition Research Group, CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), IMIM-Institut Hospital del Mar d'Investigacions Mèdiques , C. Doctor Aiguader 88, 08003 Barcelona, Spain
| | - Rafael de la Torre
- Cardiovascular Risk and Nutrition Research Group, CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), IMIM-Institut Hospital del Mar d'Investigacions Mèdiques , C. Doctor Aiguader 88, 08003 Barcelona, Spain
| | - Rosa M Valls
- Unitat de Recerca en Lı́pids i Arteriosclerosis, CIBERDEM, St. Joan de Reus University Hospital, CTNS, IISPV, Facultat de Medicina i Ciències de la Salut, NFOC Group, Universitat Rovira i Virgili , C. Sant Llorenç 21, 43201 Reus, Spain
| | - Rosa Ras
- Center for Omics Sciences , Avenida Universitat 1, 43204 Reus, Spain
| | - Anna Pedret
- Unitat de Recerca en Lı́pids i Arteriosclerosis, CIBERDEM, St. Joan de Reus University Hospital, CTNS, IISPV, Facultat de Medicina i Ciències de la Salut, NFOC Group, Universitat Rovira i Virgili , C. Sant Llorenç 21, 43201 Reus, Spain
| | - Úrsula Catalán
- Unitat de Recerca en Lı́pids i Arteriosclerosis, CIBERDEM, St. Joan de Reus University Hospital, CTNS, IISPV, Facultat de Medicina i Ciències de la Salut, NFOC Group, Universitat Rovira i Virgili , C. Sant Llorenç 21, 43201 Reus, Spain
| | - María del Carmen López de las Hazas
- Food Technology Department, UTPV-XaRTA, Agrotecnio Research Center, Universitat de Lleida , C. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - María J Motilva
- Food Technology Department, UTPV-XaRTA, Agrotecnio Research Center, Universitat de Lleida , C. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Montserrat Fitó
- Cardiovascular Risk and Nutrition Research Group, CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), IMIM-Institut Hospital del Mar d'Investigacions Mèdiques , C. Doctor Aiguader 88, 08003 Barcelona, Spain
| | - Rosa Solà
- Unitat de Recerca en Lı́pids i Arteriosclerosis, CIBERDEM, St. Joan de Reus University Hospital, CTNS, IISPV, Facultat de Medicina i Ciències de la Salut, NFOC Group, Universitat Rovira i Virgili , C. Sant Llorenç 21, 43201 Reus, Spain
| | - Montserrat Giralt
- Pharmacology Unit, Department of Basic Medical Sciences, Facultat de Medicina i Ciències de la Salut, NFOC group, Universitat Rovira i Virgili , C/Sant Llorenç 21, 43201 Reus, Spain
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42
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Assumpção CF, Nunes IL, Mendonça TA, Bortolin RC, Jablonski A, Flôres SH, de Oliveira Rios A. Bioactive Compounds and Stability of Organic and Conventional Vitis labrusca Grape Seed Oils. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2742-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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43
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Optimization of malaxing conditions using CaCO3 as a coadjuvant: A method to increase yield and quality of extra virgin olive oil cv. Chemlali. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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44
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Impact of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on the HDL Proteome in Hypercholesterolemic Subjects: A Double Blind, Randomized, Controlled, Cross-Over Clinical Trial (VOHF Study). PLoS One 2015; 10:e0129160. [PMID: 26061039 PMCID: PMC4465699 DOI: 10.1371/journal.pone.0129160] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Accepted: 05/03/2015] [Indexed: 12/21/2022] Open
Abstract
The effects of olive oil phenolic compounds (PCs) on HDL proteome, with respect to new aspects of cardioprotective properties, are still unknown. The aim of this study was to assess the impact on the HDL protein cargo of the intake of virgin olive oil (VOO) and two functional VOOs, enriched with their own PCs (FVOO) or complemented with thyme PCs (FVOOT), in hypercholesterolemic subjects. Eligible volunteers were recruited from the IMIM-Hospital del Mar Medical Research Institute (Spain) from April 2012 to September 2012. Thirty-three hypercholesterolemic participants (total cholesterol >200mg/dL; 19 men and 14 women; aged 35 to 80 years) were randomized in the double-blind, controlled, cross-over VOHF clinical trial. The subjects received for 3 weeks 25 mL/day of: VOO, FVOO, or FVOOT. Using a quantitative proteomics approach, 127 HDL-associated proteins were identified. Among these, 15 were commonly differently expressed after the three VOO interventions compared to baseline, with specific changes observed for each intervention. The 15 common proteins were mainly involved in the following pathways: LXR/RXR activation, acute phase response, and atherosclerosis. The three VOOs were well tolerated by all participants. Consumption of VOO, or phenol-enriched VOOs, has an impact on the HDL proteome in a cardioprotective mode by up-regulating proteins related to cholesterol homeostasis, protection against oxidation and blood coagulation while down-regulating proteins implicated in acute-phase response, lipid transport, and immune response. The common observed protein expression modifications after the three VOOs indicate a major matrix effect.
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45
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Experimental investigation of processing parameters and effects of degumming, neutralization and bleaching on lampante virgin olive oil's quality. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.02.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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46
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Khemakhem I, Yaiche C, Ayadi MA, Bouaziz M. Impact of Aromatization by Citrus limetta and Citrus sinensis Peels on Olive Oil Quality, Chemical Composition and Heat Stability. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2636-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Phytochemicals and other characteristics of Croatian monovarietal extra virgin olive oils from Oblica, Lastovka and Levantinka varieties. Molecules 2015; 20:4395-409. [PMID: 25759956 PMCID: PMC6272702 DOI: 10.3390/molecules20034395] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2015] [Revised: 02/26/2015] [Accepted: 03/04/2015] [Indexed: 11/23/2022] Open
Abstract
Virgin olive oils from the fruits of Croatian autochthonous varieties Oblica, Lastovka and Levantinka were characterized for the first time. Headspace volatiles were analyzed by HS-SPME/GC-FID/MS. The main volatiles were C6 compounds. The most abundant was (E)-hex-2-enal (62.60%–69.20%). (Z)-Hex-3-enal was not found in Lastovka oil, while Levantinka oil did not contain hexanal. Tocopherols, chlorophylls and carotenoids were determined by HPLC-FL. Levantinka oil was characterized by the highest α-tocopherol level (222.00 mg/kg). Total phenolic contents (TPs), as well as antioxidant activity (DPPH assay) of the oils hydrophilic fractions (HFs) were assessed by spectroscopic methods. The antioxidant activity of Oblica oil HF was the most pronounced (0.91 mmol TEAC/kg) and the HF contained the highest TPs amount (212.21 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids dominated in Oblica oil: decarboxymethyl ligstroside aglycone (p-HPEA-EDA up to 158.5 mg/kg), oleuropein aglycone (3,4-HPEA-EA up to 96.4 mg/kg) and decarboxymethyl oleuropein aglycon (3,4-DHPEA-EDA up to 93.5 mg/kg).
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Domenici V, Ancora D, Cifelli M, Serani A, Veracini CA, Zandomeneghi M. Extraction of pigment information from near-UV vis absorption spectra of extra virgin olive oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9317-25. [PMID: 25178056 DOI: 10.1021/jf503818k] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
This work reports a new approach to extract the maximum chemical information from the absorption spectrum of extra virgin olive oils (EVOOs) in the 390-720 nm spectral range, where "oil pigments" dominate the light absorption. Four most important pigments, i.e., two carotenoids (lutein and β-carotene) and two chlorophylls (pheophytin-a and pheophytin-b), are chosen as reference oil pigments, being present in all the reported analytical data regarding pigments of EVOOs. The method allows the quantification of the concentration values of these four pigments directly from the deconvolution of the measured absorption spectrum of EVOOs. Advantages and limits of the method and the reliability of the pigment family quantification are discussed. The main point of this work is the description of a fast and simple method to extract of such information in less than a minute, through the mathematical analysis of the UV-vis spectrum of untreated samples of oil.
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Affiliation(s)
- Valentina Domenici
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa , via Moruzzi 3, 56124 Pisa, Italy
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Makni M, Haddar A, Fraj AB, Zeghal N. Physico-Chemical Properties, Composition, and Oxidative Stability of Olive and Soybean Oils Under Different Conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2011.581777] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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In the ancient world, virgin olive oil was called “liquid gold” by Homer and “the great healer” by Hippocrates. Why has this mythic image been forgotten? Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.034] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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