1
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De Santis D, Ferri S, Milana G, Turchetti G, Modesti M. Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference. Heliyon 2024; 10:e29833. [PMID: 38699013 PMCID: PMC11064150 DOI: 10.1016/j.heliyon.2024.e29833] [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: 02/08/2024] [Revised: 04/12/2024] [Accepted: 04/16/2024] [Indexed: 05/05/2024] Open
Abstract
Monovarietal olive oils, known for their distinct aromatic profiles, face challenges in preserving their initial quality due to variations in stability and susceptibility to oxidative deterioration. This study focused on the storage stability of two Italian cultivars, 'Biancolilla' and 'Cerasuola', from Sicily, chosen for their aromatic complexity and divergent storage stability. Oils, whether filtered or unfiltered, underwent storage at two thermal regimes (18 °C and - 20 °C) over a year. The combination of filtration and low-temperature storage was employed to mitigate oxidative deterioration and hydrolytic processes, as filtration removes suspended particles and emulsified water, while low temperatures slow down enzymatic activities and oxidative reactions, thereby enhancing the overall stability and shelf life of the olive oils. Unfiltered samples at room temperature showed a significant increase in secoiridoid aglycone derivatives (Hydroxytyrosol and Tyrosol) due to hydrolytic processes, along with a decrease in secoiridoid aglycone. Filtration delayed these processes, with a more pronounced effect observed when combined with -20 °C storage. Sensory analysis identified the emergence of the "fusty" defect in the less resilient 'Biancolilla' cultivar after six months, a phenomenon mitigated by filtration and freezing. Consumer tests validated these findings. In summary, the synergistic approach of combining filtration with low-temperature storage emerges as a promising strategy for maintaining high-quality standards, especially for less stable monovarietal extra virgin olive oils. This strategy ensures compliance with EU regulations beyond the conventional 12-month shelf life, offering a practical solution for preserving the nutritional and sensory quality of olive oil.
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Affiliation(s)
- Diana De Santis
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Serena Ferri
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Giorgio Milana
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Giovanni Turchetti
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Margherita Modesti
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
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2
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Frangipane MT, Cecchini M, Monarca D, Massantini R. Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update. Foods 2023; 12:2918. [PMID: 37569187 PMCID: PMC10417607 DOI: 10.3390/foods12152918] [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: 07/19/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the literature on filtration research, we observed that there are contrasting findings and it is complicated to answer the question of whether to filter or not. An analysis of the influence of different filtration technologies used in extra-virgin olive oil production on the phenolic compounds, volatile fractions, antioxidant activity and sensory characteristics is given in this review. The information compiled could help olive oil producers to enhance extra-virgin olive oil quality and maintain it during storage.
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Affiliation(s)
- Maria Teresa Frangipane
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Massimo Cecchini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Danilo Monarca
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Riccardo Massantini
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
- Study Alpine Centre, Campus University of Tuscia, Via Rovigo, 738050 Rovigo, Italy
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3
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López-Salas L, Cea I, Borrás-Linares I, Emanuelli T, Robert P, Segura-Carretero A, Lozano-Sánchez J. Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts. Foods 2021; 10:foods10061407. [PMID: 34207005 PMCID: PMC8234471 DOI: 10.3390/foods10061407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 02/07/2023] Open
Abstract
Phenolic compounds present in extra virgin olive oil (EVOO) could be retained in its byproducts during processing. Among them, hydroxytyrosol and its derivatives deserve special attention due to their health benefits recognized by The European Food Safety Authority (EFSA). In the present research, the presence of these compounds in the filter cake byproduct was studied by combining pressurized liquid extraction (PLE) and high-performance liquid chromatography coupled to time-of-flight mass spectrometry (HPLC-TOF-MS). The applied optimum extraction parameters were 1500 psi, 120 °C and aqueous ethanol (50:50, v/v). The influence of different drying methods (vacuum-, freeze- and spray-drying) in the recovery of phenolic compounds was also evaluated. A total of 16 compounds from EVOO were identified in the extracts, 3 of them being hydroxytyrosol-related compounds, 6 substances of oleoside and elenolic acid derivatives, together with 6 secoiridoids and 1 lignan. The results highlighted the great number of phenolic compounds recovered from filter cake with these techniques, being even higher than the reported content in EVOO and other byproducts. The combination of PLE and freeze-drying resulted in being the best procedure for the recovery of phenolic compounds from filter cake byproduct.
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Affiliation(s)
- Lucía López-Salas
- Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; (L.L.-S.); (J.L.-S.)
| | - Inés Cea
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; (I.C.); (P.R.)
- Center for Systems Biotechnology, Fraunhofer Chile Research, Av. Del Cóndor 844 Floor 3, Santiago 8580704, Chile
| | - Isabel Borrás-Linares
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
- Correspondence: ; Tel.: +34-9586-37083
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, RS, Brazil;
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; (I.C.); (P.R.)
| | - Antonio Segura-Carretero
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; (L.L.-S.); (J.L.-S.)
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
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4
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Affiliation(s)
- Tahereh Dadfar
- Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran Iran
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5
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Jukić Špika M, Žanetić M, Kraljić K, Soldo B, Ljubenkov I, Politeo O, Škevin D. Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils. J Food Sci 2019; 84:877-885. [PMID: 30977923 DOI: 10.1111/1750-3841.14494] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 01/28/2019] [Accepted: 02/06/2019] [Indexed: 11/28/2022]
Abstract
The quality parameters, a variety of microcomponents, and the sensory characteristics of Oblica and Leccino cv. virgin olive oils (VOOs) were evaluated before and after filtration process adopted in order to estimate the individual varietal compositional changes. The dynamics of the formation of hydrolytic and oxidative changes in unfiltered (UF) and filtered (F) oils was asses by comparing level of free fatty acids (FFA), peroxide value (PV), and spectrophotometric indices periodically during 1 year of oil storage. An analysis of phenolics, tocopherols, and fatty acids was determined by chromatographic (HPLC and GC) and spectrometric methods, oxidative stability by Rancimat method while sensory analyses of obtained olive oils were performed by a trained professional panel. Single monovarietal VOO loses phenols in different rate with the applied filtration. Total secoiridoids decreases significantly in "Oblica" VOOs while no changes in their concentrations were found between unfiltered and filtered "Leccino" oils. Intensity of desired sensory properties decreases with filtration. In "Leccino" VOOs decrease of oxidative stability was more pronounced. After 12 months of storage, filtered "Leccino" VOOs had significantly lower FFA values than observed for the unfiltered counterparts. Further, there were no significant changes in PV and K270 values between unfiltered and filtered oils of both studied varietal oils. Storage time influenced more studied quality parameters than filtration, during which PV of unfiltered oils faster deteriorate. The highest changes between stored and corresponding fresh samples were exhibited in unfiltered "Oblica" VOOs. PRACTICAL APPLICATION: Quality enhancement of olive oil is constantly being done professionally and scientifically. The information provided in this study can be used in the industry of olive oil for improve the phenolic content, oxidative stability, and the sensory quality of virgin olive oils. The findings of stability test could be guidelines for mindful leading of the oil finishing up to bottling.
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Affiliation(s)
- Maja Jukić Špika
- Inst. for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000, Split, Croatia
| | - Mirella Žanetić
- Inst. for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000, Split, Croatia
| | - Klara Kraljić
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Barbara Soldo
- Faculty of Science, Univ. of Split, Ruđera Boškovića 33, 21000, Split, Croatia
| | - Ivica Ljubenkov
- Faculty of Science, Univ. of Split, Ruđera Boškovića 33, 21000, Split, Croatia
| | - Olivera Politeo
- Faculty of Chemical Technology, Dept. of Biochemistry and Food Chemistry, Univ. of Split, Ruđera Boškovića 35, 21000, Split, Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
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6
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Veneziani G, Esposto S, Minnocci A, Taticchi A, Urbani S, Selvaggini R, Sordini B, Sebastiani L, Servili M. Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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7
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Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Casas A, Pérez Á, Ramos MJ. Catalyst Removal after the Chemical Interesterification of Sunflower Oil with Methyl Acetate. Org Process Res Dev 2017. [DOI: 10.1021/acs.oprd.7b00108] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Abraham Casas
- Department of Chemical Engineering
Institute for Chemical and Environmental Technology (ITQUIMA), University of Castilla-La Mancha, Avd. Camilo José Cela 1A, 13005 Ciudad Real, Spain
| | - Ángel Pérez
- Department of Chemical Engineering
Institute for Chemical and Environmental Technology (ITQUIMA), University of Castilla-La Mancha, Avd. Camilo José Cela 1A, 13005 Ciudad Real, Spain
| | - María Jesús Ramos
- Department of Chemical Engineering
Institute for Chemical and Environmental Technology (ITQUIMA), University of Castilla-La Mancha, Avd. Camilo José Cela 1A, 13005 Ciudad Real, Spain
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9
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Ahdno H, Jafarizadeh-Malmiri H. Development of a sequenced enzymatically pre-treatment and filter pre-coating process to clarify date syrup. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.11.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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Fortini M, Migliorini M, Cherubini C, Cecchi L, Guerrini L, Masella P, Parenti A. Shelf life and quality of olive oil filtered without vertical centrifugation. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500229] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Martina Fortini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Marzia Migliorini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Chiara Cherubini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Lorenzo Cecchi
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Lorenzo Guerrini
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Piernicola Masella
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Alessandro Parenti
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
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11
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Araújo M, Pimentel FB, Alves RC, Oliveira MBP. Phenolic compounds from olive mill wastes: Health effects, analytical approach and application as food antioxidants. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.06.010] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Sacchi R, Caporaso N, Paduano A, Genovese A. Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400456] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Raffaele Sacchi
- Department of Agriculture; University of Naples Federico II; Portici (NA) Italy
| | - Nicola Caporaso
- Department of Agriculture; University of Naples Federico II; Portici (NA) Italy
| | - Antonello Paduano
- Department of Agriculture; University of Naples Federico II; Portici (NA) Italy
| | - Alessandro Genovese
- Department of Agriculture; University of Naples Federico II; Portici (NA) Italy
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13
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Lozano-Sánchez J, Castro-Puyana M, Mendiola JA, Segura-Carretero A, Cifuentes A, Ibáñez E. Recovering bioactive compounds from olive oil filter cake by advanced extraction techniques. Int J Mol Sci 2014; 15:16270-83. [PMID: 25226536 PMCID: PMC4200768 DOI: 10.3390/ijms150916270] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2014] [Revised: 09/04/2014] [Accepted: 09/05/2014] [Indexed: 12/29/2022] Open
Abstract
The potential of by-products generated during extra-virgin olive oil (EVOO) filtration as a natural source of phenolic compounds (with demonstrated bioactivity) has been evaluated using pressurized liquid extraction (PLE) and considering mixtures of two GRAS (generally recognized as safe) solvents (ethanol and water) at temperatures ranging from 40 to 175 °C. The extracts were characterized by high-performance liquid chromatography (HPLC) coupled to diode array detection (DAD) and electrospray time-of-flight mass spectrometry (HPLC-DAD-ESI-TOF/MS) to determine the phenolic-composition of the filter cake. The best isolation procedure to extract the phenolic fraction from the filter cake was accomplished using ethanol and water (50:50, v/v) at 120 °C. The main phenolic compounds identified in the samples were characterized as phenolic alcohols or derivatives (hydroxytyrosol and its oxidation product), secoiridoids (decarboxymethylated and hydroxylated forms of oleuropein and ligstroside aglycones), flavones (luteolin and apigenin) and elenolic acid derivatives. The PLE extraction process can be applied to produce enriched extracts with applications as bioactive food ingredients, as well as nutraceuticals.
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Affiliation(s)
- Jesús Lozano-Sánchez
- Research and Development Functional Olive Oil Department, Aceites Maeva S.L., Avda. Incar, S/N 18130 Escúzar Granada, Granada 18007, Spain.
| | - María Castro-Puyana
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Jose A Mendiola
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Antonio Segura-Carretero
- Research and Development of Functional Food Centre, Health Science Technological Park, Avda. del Conocimiento, Ed. BioRegión, Armilla, Granada 18007, Spain.
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
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14
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Bakhouche A, Lozano-Sánchez J, Ballus CA, Martínez-García M, Velasco MG, Govantes ÁO, Gallina-Toschi T, Fernández-Gutiérrez A, Segura-Carretero A. Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil. Talanta 2014; 127:18-25. [PMID: 24913852 DOI: 10.1016/j.talanta.2014.03.077] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 03/27/2014] [Accepted: 03/31/2014] [Indexed: 01/18/2023]
Abstract
In the current study, a new approach has been developed for correcting the effect that moisture reduction after virgin olive oil (VOO) filtration exerts on the apparent increase of the secoiridoid content by using an internal standard during extraction. Firstly, two main Spanish varieties (Picual and Hojiblanca) were submitted to industrial filtration of VOOs. Afterwards, the moisture content was determined in unfiltered and filtered VOOs, and liquid-liquid extraction of phenolic compounds was performed using different internal standards. The resulting extracts were analyzed by HPLC-ESI-TOF/MS, in order to gain maximum information concerning the phenolic profiles of the samples under study. The reduction effect of filtration on the moisture content, phenolic alcohols, and flavones was confirmed at the industrial scale. Oleuropein was chosen as internal standard and, for the first time, the apparent increase of secoiridoids in filtered VOO was corrected, using a correction coefficient (Cc) calculated from the variation of internal standard area in filtered and unfiltered VOO during extraction. This approach gave the real concentration of secoiridoids in filtered VOO, and clarified the effect of the filtration step on the phenolic fraction. This finding is of great importance for future studies that seek to quantify phenolic compounds in VOOs.
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16
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Frankel E, Bakhouche A, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5179-5188. [PMID: 23656613 DOI: 10.1021/jf400806z] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
This review describes the olive oil production process to obtain extra virgin olive oil (EVOO) enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is obtained exclusively by mechanical and physical processes including collecting, washing, and crushing of olives, malaxation of olive paste, centrifugation, storage, and filtration. The effect of each step is discussed to minimize losses of polyphenols from large quantities of wastes. Phenolic compounds including phenolic acids, alcohols, secoiridoids, lignans, and flavonoids are characterized in olive oil mill wastewater, olive pomace, storage byproducts, and filter cake. Different industrial pilot plant processes are developed to recover phenolic compounds from olive oil byproducts with antioxidant and bioactive properties. The technological information compiled in this review will help olive oil producers to improve EVOO quality and establish new processes to obtain valuable extracts enriched in polyphenols from byproducts with food ingredient applications.
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Affiliation(s)
- Edwin Frankel
- Olive Center, University of California, Davis, California, United States
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17
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Monasterio RP, de los Angeles Fernández M, Silva MF. High-throughput determination of phenolic compounds in virgin olive oil using dispersive liquid-liquid microextraction- capillary zone electrophoresis. Electrophoresis 2013; 34:1836-43. [DOI: 10.1002/elps.201300117] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2012] [Revised: 03/21/2013] [Accepted: 03/22/2013] [Indexed: 11/11/2022]
Affiliation(s)
| | - María de los Angeles Fernández
- Instituto de Biología Agrícola de Mendoza (IBAM-CONICET); Facultad de Ciencias Agrarias; Universidad Nacional de Cuyo; Mendoza; Argentina
| | - María Fernanda Silva
- Instituto de Biología Agrícola de Mendoza (IBAM-CONICET); Facultad de Ciencias Agrarias; Universidad Nacional de Cuyo; Mendoza; Argentina
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18
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Monasterio RP, Fernández MDLÁ, Silva MF. Olive oil by capillary electrophoresis: characterization and genuineness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4477-4496. [PMID: 23594110 DOI: 10.1021/jf400864q] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Olive oil, obtained from Olea europaea L. (Oleaceae) fruits, is an important ingredient in the Mediterranean diet. The purpose of this paper is to review and evaluate olive oil analysis using capillary electrophoresis (CE). This review covers a selection of the literature published on this topic over the past decade. The current state of the art of the topic is evaluated, with special emphasis on separation conditions, analysis purpose, and analytes investigated. CE has been used to characterize or to carry out authenticity studies. Particular attention has been focused on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud. CE represents a good compromise between sample throughput, sample volume, satisfactory characterization, and sustainability for the analysis of target compounds present in olive oils.
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Affiliation(s)
- Romina P Monasterio
- Instituto de Biologı́a Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
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19
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Influence of filtration on volatile compounds and sensory profile of virgin olive oils. Food Chem 2012; 132:98-103. [DOI: 10.1016/j.foodchem.2011.10.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2011] [Revised: 08/30/2011] [Accepted: 10/11/2011] [Indexed: 11/20/2022]
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20
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Lozano-Sánchez J, Cerretani L, Bendini A, Gallina-Toschi T, Segura-Carretero A, Fernández-Gutiérrez A. New filtration systems for extra-virgin olive oil: effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3754-3762. [PMID: 22433055 DOI: 10.1021/jf205353b] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The purpose of this work was to evaluate some new filtration systems in relation to the quality of extra-virgin olive oil (EVOO). Filtration processes were undertaken using a polypropylene filter bag and two different inert gas flows as filter aids (argon and nitrogen). Qualitative and quantitative variations of the glyceride composition, antioxidant and pro-oxidant compounds, and water content were correlated with the oxidative stability to establish the effect on EVOO shelf life. The influence on physicochemical and sensorial properties was also evaluated. After filtration, the oxidative stability was reduced. The behavior of the polyphenols and water content on the filtration process could explain the lowest oxidative stability of filtered EVOO. Moreover, the results of the sensorial analysis confirmed that filtration using inert gases did not decrease the intensity of the main positive sensory attributes. The results could help olive-oil producers to improve EVOO quality and establish optimal storage conditions.
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Affiliation(s)
- Jesús Lozano-Sánchez
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain
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Ghanbari R, Anwar F, Alkharfy KM, Gilani AH, Saari N. Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.)-a review. Int J Mol Sci 2012; 13:3291-3340. [PMID: 22489153 PMCID: PMC3317714 DOI: 10.3390/ijms13033291] [Citation(s) in RCA: 284] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2011] [Revised: 02/13/2012] [Accepted: 02/16/2012] [Indexed: 02/05/2023] Open
Abstract
The Olive tree (Olea europaea L.), a native of the Mediterranean basin and parts of Asia, is now widely cultivated in many other parts of the world for production of olive oil and table olives. Olive is a rich source of valuable nutrients and bioactives of medicinal and therapeutic interest. Olive fruit contains appreciable concentration, 1-3% of fresh pulp weight, of hydrophilic (phenolic acids, phenolic alchohols, flavonoids and secoiridoids) and lipophilic (cresols) phenolic compounds that are known to possess multiple biological activities such as antioxidant, anticarcinogenic, antiinflammatory, antimicrobial, antihypertensive, antidyslipidemic, cardiotonic, laxative, and antiplatelet. Other important compounds present in olive fruit are pectin, organic acids, and pigments. Virgin olive oil (VOO), extracted mechanically from the fruit, is also very popular for its nutritive and health-promoting potential, especially against cardiovascular disorders due to the presence of high levels of monounsaturates and other valuable minor components such as phenolics, phytosterols, tocopherols, carotenoids, chlorophyll and squalene. The cultivar, area of production, harvest time, and the processing techniques employed are some of the factors shown to influence the composition of olive fruit and olive oil. This review focuses comprehensively on the nutrients and high-value bioactives profile as well as medicinal and functional aspects of different parts of olives and its byproducts. Various factors affecting the composition of this food commodity of medicinal value are also discussed.
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Affiliation(s)
- Rahele Ghanbari
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; E-Mail:
| | - Farooq Anwar
- Department of Chemistry, University of Sargodha, Sargodha-40100, Pakistan
| | - Khalid M. Alkharfy
- Department of Clinical Pharmacy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia; E-Mail:
| | - Anwarul-Hassan Gilani
- Department of Clinical Pharmacy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia; E-Mail:
- Natural Products Research Division, Department of Biologicaland Biomedical Sciences, Aga Khan University Medical College, Karachi 74800, Pakistan; E-Mail:
| | - Nazamid Saari
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; E-Mail:
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Lozano-Sánchez J, Giambanelli E, Quirantes-Piné R, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A. Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11491-11500. [PMID: 21939275 DOI: 10.1021/jf202596q] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Phenolic compounds in extra virgin olive oil (EVOO) have been associated with beneficial effects for health. Indeed, these compounds exert strong antiproliferative effects on many pathological processes, which has stimulated chemical characterization of the large quantities of wastes generated during olive oil production. In this investigation, the potential of byproducts generated during storage of EVOO as a natural source of antioxidant compounds has been evaluated using solid-liquid and liquid-liquid extraction processes followed by rapid resolution liquid chromatography (RRLC) coupled to electrospray time-of-flight and ion trap mass spectrometry (TOF/IT-MS). These wastes contain polyphenols belonging to different classes such as phenolic acids and alcohols, secoiridoids, lignans, and flavones. The relationship between phenolic and derived compounds has been tentatively established on the basis of proposed degradation pathways. Finally, qualitative and quantitative characterizations of solid and aqueous wastes suggest that these byproducts can be considered an important natural source of phenolic compounds, mainly hydroxytyrosol, tyrosol, decarboxymethyl oleuropein aglycone, and luteolin, which, after suitable purification, could be used as food antioxidants or as ingredients in nutraceutical products due to their interesting technological and pharmaceutical properties.
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Affiliation(s)
- Jesus Lozano-Sánchez
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
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