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Lazzez A, Quintanilla-Casas B, Vichi S. Combining different biomarkers to distinguish Chemlali virgin olive oils from different geographical areas of Tunisia. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3295-3305. [PMID: 36794483 DOI: 10.1002/jsfa.12506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 01/27/2023] [Accepted: 02/16/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Despite their high potential, Tunisian virgin olive oils (VOOs) are mainly exported in bulk or blended with VOOs of other origin, hindering their international market placement. To face this situation, their valorization is needed by highlighting their unique features and by developing tools to guarantee their geographical authenticity. Compositional features of Chemlali VOOs produced in three Tunisian regions were assessed to identify suitable authenticity markers. RESULTS Quality indices ensured the quality of the VOOs studied. Volatile compounds, total phenols, fatty acid (FA) and chlorophylls are significantly influenced by the region of origin, which was justified by the differences found in soil and climatic conditions of the three geographical regions. To explore the capabilities of these markers for the geographical authentication of Tunisian Chemlali VOOs, classification models based on partial least squares-discriminant analysis (PLS-DA) were developed by grouping the minimum number of variables allowing the highest discrimination power, minimizing in this way the analytical procedure. The PLS-DA authentication model based on combining volatile compounds with FA or with total phenols achieved a correct classification of 95.7% of the VOOs according to their origin, as assessed by 10%-out cross-validation. Sidi Bouzid Chemlali VOOs achieved 100% of correct classification, while the misclassification between Sfax and Enfidha ones did not exceed 10%. CONCLUSIONS These results allowed to establish the most promising and affordable combination of markers for the geographical authentication of Tunisian Chemlali VOOs from distinct production regions and provide the basis to further develop authentication models based on wider datasets. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Aida Lazzez
- Unité Technologie et Qualité, Institut de l'Olivier Sfax, Sfax, Tunisia
| | - Beatriz Quintanilla-Casas
- Department de Nutrició, Ciències de l'Alimentació i Gastronomia, INSA - XaRTA, Universitat de Barcelona, Campus de l'Alimentació de Torribera, Santa Coloma de Gramenet, Spain
| | - Stefania Vichi
- Department de Nutrició, Ciències de l'Alimentació i Gastronomia, INSA - XaRTA, Universitat de Barcelona, Campus de l'Alimentació de Torribera, Santa Coloma de Gramenet, Spain
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2
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Rodrigues N, Peres F, Casal S, Santamaria-Echart A, Barreiro F, Peres AM, Alberto Pereira J. Geographical discrimination of olive oils from Cv. ‘Galega Vulgar’. Food Chem 2023; 398:133945. [DOI: 10.1016/j.foodchem.2022.133945] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/08/2022] [Accepted: 08/10/2022] [Indexed: 01/18/2023]
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3
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Athanasiadis V, Chatzimitakos T, Bozinou E, Makris DP, Dourtoglou VG, Lalas SI. Olive Oil Produced from Olives Stored under CO 2 Atmosphere: Volatile and Physicochemical Characterization. Antioxidants (Basel) 2022; 12:antiox12010030. [PMID: 36670892 PMCID: PMC9854864 DOI: 10.3390/antiox12010030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/19/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (Olea europaea cv. Megaritiki) were stored under CO2 atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO2 and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO2-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds' analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids' profile were also determined. The results showed that the oil produced from CO2-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments.
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Affiliation(s)
- Vassilis Athanasiadis
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
- Correspondence: ; Tel.: +30-24410-64783; Fax: +30-24410-64781
| | | | - Eleni Bozinou
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
| | - Dimitris P. Makris
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
| | - Vassilis G. Dourtoglou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, Greece
| | - Stavros I. Lalas
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
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4
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How different amounts of leaves added during the extraction process affect the biochemical composition of Chemlali olive oil cultivar? JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01664-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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5
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Hsu HI, Lee TA, Wang MF, Li PH, Ho JH. Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise. Molecules 2022; 27:molecules27154983. [PMID: 35956940 PMCID: PMC9370733 DOI: 10.3390/molecules27154983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/28/2022] [Accepted: 08/01/2022] [Indexed: 01/18/2023] Open
Abstract
Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar. One main problem with mayonnaise is its high fat content, so efforts have been made to develop low-fat sauces with similar characteristics to real mayonnaise. The purpose of this study was to evaluate the effect of medium-chain triglycerides (MCTs) blended with edible oil (soybean and olive oil) on the rheological, physicochemical, and sensory properties of low-fat mayonnaise. The results revealed that the shear viscosity decreased with the increase in medium-chain fatty acid (MCFA) contents and decreased with an increasing shear rate. Tan δ was <1, and a semisolid fluid with shear-thinning behavior was formed. The oscillation frequency test showed that the MCFA-containing mayonnaise was viscoelastic. The particle size and oil droplet analyses revealed that the emulsion droplet size and distribution were not significantly different in the MCT group compared to the control. The sensory evaluation demonstrated that the MCFA-containing mayonnaise was acceptable. This study illustrates that MCTs are a good substitute to produce the proper physicochemical properties of mayonnaise.
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Affiliation(s)
- Heng-I Hsu
- Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan
| | - Tan-Ang Lee
- Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan
| | - Ming-Fu Wang
- Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan
| | - Jou-Hsuan Ho
- Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan
- Correspondence: ; Tel.: +886-4-23590121 (ext. 37330); Fax: +886-4-23599059
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6
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Monitoring the fatty acid and volatile compositions of Tunisian virgin olive oils using HS-SPME–GC–MS with regard to growing area. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04097-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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7
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Spadafora ND, Mascrez S, McGregor L, Purcaro G. Exploring multiple-cumulative trapping solid-phase microextraction coupled to gas chromatography-mass spectrometry for quality and authenticity assessment of olive oil. Food Chem 2022; 383:132438. [PMID: 35183954 DOI: 10.1016/j.foodchem.2022.132438] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 02/01/2022] [Accepted: 02/09/2022] [Indexed: 01/18/2023]
Abstract
This study explores the potential of an innovative multi-cumulative trapping headspace solid-phase microextraction approach coupled with untargeted data analysis to enhance the information provided by aroma profiling of virgin olive oil. Sixty-nine samples of different olive oil commercial categories (extra-virgin, virgin and lampante oil) and different geographical origins were analysed using this novel workflow. The results from each sample were aligned and compared using for the first time a tile-based approach to enable the mining of all of the raw data within the chemometrics platform without any pre-processing methods. The data matrix obtained allowed the extraction of multiple-level information from the volatile profile of the samples. Not only was it possible to classify the samples within the commercial category that they belonged to, but the same data also provided interesting information regarding the geographical origin of the extra-virgin olive oil.
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Affiliation(s)
- Natasha D Spadafora
- DiBEST, University of Calabria, Via Ponte P. Bucci, Cubo 6b, Arcavacata Di Rende, 87036, Italy; Markes International Ltd, 1000B Central Park, Western Avenue, Bridgend, CF31 3RT, UK; Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via Luigi Borsari, n. 46, Ferrara 44121, UK
| | - Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, Gembloux 5030, Belgium
| | - Laura McGregor
- SepSolve Analytical, 4 Swan Court, Peterborough PE7 8GX, UK
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, Gembloux 5030, Belgium.
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8
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Optimisation of the HS-SPME/GC-MS Approach by Design of Experiments Combined with Chemometrics for the Classification of Cretan Virgin Olive Oils. Metabolites 2022; 12:metabo12020114. [PMID: 35208191 PMCID: PMC8878322 DOI: 10.3390/metabo12020114] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/19/2022] [Accepted: 01/20/2022] [Indexed: 01/18/2023] Open
Abstract
A headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) method was developed herein for the analysis of virgin olive oil volatile metabolome. Optimisation of SPME conditions was performed by Design of Experiments (DoE) and Response Surface Methodology (RSM) approaches and factors, such as sample volume, sample stirring, extraction temperature and time, and desorption temperature and time, were examined to reach optimal microextraction conditions. The potential of the optimised method was then investigated for its use in the classification of Cretan virgin olive oil samples with the aid of multivariate statistical analysis. Certain markers were identified with significance in the geographical classification of Cretan extra-virgin olive oil (EVOO) samples. In total, 92 volatile organic compounds were tentatively identified and semi-quantified, and the data obtained confirm that the method is robust, reliable, and analytically powerful for olive oil classification.
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9
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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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10
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Rotondi A, Morrone L, Bertazza G, Neri L. Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils. Foods 2021; 10:foods10102296. [PMID: 34681344 PMCID: PMC8534741 DOI: 10.3390/foods10102296] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 09/22/2021] [Accepted: 09/23/2021] [Indexed: 01/18/2023] Open
Abstract
This work considered the influence of the duration of olive storage on the chemical and sensory properties of extra virgin olive oil. In total, 228 batches of olives collected during three successive crop seasons were sampled in seven industrial mills; information about olive batches (variety, harvest date) was collected, together with the produced oils. Four classes of storage times were considered: ≤24 h, 2–3 days, 4–6 days, ≥7 days. The oils’ quality parameters free acidity, peroxide number and K232 increased significantly as storage duration increased, while phenolic content decreased significantly, with a resulting effect on oil stability. The fatty acid composition was not affected by the olive storage period, while α-tocopherol, lutein and β-carotene content decreased as storage duration lengthened. Finally, the main positive sensory attributes (olive fruity, green notes, bitter and pungency) underwent a statistically significant reduction with the increase in storage duration, while the intensity of defects increased, suggesting that the duration of olive storage has an important effect on the quality of the final oil.
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11
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Caipo L, Sandoval A, Sepúlveda B, Fuentes E, Valenzuela R, Metherel AH, Romero N. Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles). Foods 2021; 10:foods10092161. [PMID: 34574270 PMCID: PMC8466157 DOI: 10.3390/foods10092161] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 01/18/2023] Open
Abstract
Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its 'extra virgin' category. However, inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between the composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring (E)-2-nonenal levels.
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Affiliation(s)
- Leeanny Caipo
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
| | - Ana Sandoval
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
| | - Betsabet Sepúlveda
- Centro Para el Desarrollo de la Química, CEPEDEQ, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Edwar Fuentes
- Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Rodrigo Valenzuela
- Departamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago 8380000, Chile;
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S1A8, Canada;
| | - Adam H. Metherel
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S1A8, Canada;
| | - Nalda Romero
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
- Correspondence:
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12
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Tomé-Rodríguez S, Ledesma-Escobar CA, Penco-Valenzuela JM, Priego-Capote F. Influence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stress. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4829-4837. [PMID: 33502792 DOI: 10.1002/jsfa.11129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 01/25/2021] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Virgin olive oil (VOO) is greatly appreciated for its organoleptic features, which can be ascribed mainly to the presence of very chemically diverse volatile components. It is well known that the VOO volatile fraction depends strongly on different aspects, which encompass genetic, agronomic, processing, and post-processing factors. In this research, we developed a method for the qualitative and semiquantitative determination of volatile components in VOOs subjected to thermal stress by headspace extraction online coupled to gas chromatography-mass spectrometry (HS-GC-MS). RESULTS The method was applied to 100 extra-virgin olive oil (EVOO) samples, which led to the tentative identification of 52 volatile components, including 12 alcohols, 17 aldehydes, three ketones, one ether, two furans, two carboxylic acids, and 15 hydrocarbons. The method was used to study the cultivar effect and the main biochemical pathways involved in the synthesis of volatile compounds, with special emphasis on those formed by degradation of unsaturated fatty acids (FAs). Principal component analysis (PCA), explaining 76.7% of the total variability, showed that the volatile profile of EVOOs subjected to thermal stress allowed discriminating samples from different cultivars. CONCLUSION Volatiles detected in EVOOs subjected to thermal stress with the highest contribution to discrimination between the selected cultivars were correlated with the concentration of the three main FAs in VOO, namely oleic, linoleic, and linolenic acids. The FA profile seems to be especially relevant to explain the concentration of certain volatile compounds with direct incidence on the organoleptic properties. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Sonia Tomé-Rodríguez
- Maimónides Institute for Biomedical Research (IMIBIC), Reina Sofía University Hospital, Córdoba, Spain
- Department of Analytical Chemistry, University of Córdoba, Córdoba, Spain
- Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain
- CIBER Fragilidad y Envejecimiento Saludable (CIBERFES), Carlos III Health Institute, Madrid, Spain
| | - Carlos A Ledesma-Escobar
- Maimónides Institute for Biomedical Research (IMIBIC), Reina Sofía University Hospital, Córdoba, Spain
- Department of Analytical Chemistry, University of Córdoba, Córdoba, Spain
- Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain
- CIBER Fragilidad y Envejecimiento Saludable (CIBERFES), Carlos III Health Institute, Madrid, Spain
| | - José M Penco-Valenzuela
- Spanish Association of Olive Producing Municipalities (AEMO), Campus Alameda del Obispo, Córdoba, Spain
| | - Feliciano Priego-Capote
- Maimónides Institute for Biomedical Research (IMIBIC), Reina Sofía University Hospital, Córdoba, Spain
- Department of Analytical Chemistry, University of Córdoba, Córdoba, Spain
- Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain
- CIBER Fragilidad y Envejecimiento Saludable (CIBERFES), Carlos III Health Institute, Madrid, Spain
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Characterization of virgin olive oils obtained from minor Tunisian varieties for their valorization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01066-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
AbstractSeveral compositional parameters (fatty acids, tocopherols, polar phenols and volatiles) in virgin olive oils from varieties located at the center of Tunisia, namely Baldi, Chemchali, Neb Jmel, Tounsi and Besbessi from Gafsa and Chemchali and Sehli cultivated in Sidi Bouzid, were studied. To the best of our knowledge, this is the first study focusing on the chemical composition of virgin olive oils (VOO) from Sidi Bouzid. Significant differences were found between varieties from Sidi Bouzid and Gafsa in monounsaturated saturated fatty acid levels, some volatile compounds and γ-tocopherol amounts. Notably, Tounsi and Baldi VOOs showed the highest six carbon atoms alcohol contents, whereas Neb Jmel VOO revealed the highest aldehyde six carbon atoms content. Fatty acid composition, as well as tocopherol content, showed differences among different VOO. Principal component analysis and hierarchical component analysis on polar phenols, fatty acids, tocopherols and volatiles data evidenced a good discrimination among oils from the different investigated varieties.
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14
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Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review. Foods 2021; 10:foods10071565. [PMID: 34359435 PMCID: PMC8306465 DOI: 10.3390/foods10071565] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 01/18/2023] Open
Abstract
Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.
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15
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Tomé-Rodríguez S, Ledesma-Escobar C, Penco-Valenzuela J, Priego-Capote F. Cultivar influence on the volatile components of olive oil formed in the lipoxygenase pathway. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111485] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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16
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Wali A, Damak F, Kawada K, Isoda H, Tamura K, Ksibi M. The effects of geographic region and cultivar on oxidative stability and elemental analysis of Tunisian extra virgin olive oil. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03717-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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17
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Quality characteristics of Koroneiki olive oil from Zakynthos island (Greece) and differentiation depending on the altitude level. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03705-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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18
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Suzuki D, Sato Y, Kamasaka H, Kuriki T, Tamura H. Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil. NPJ Sci Food 2020; 4:18. [PMID: 33298963 PMCID: PMC7642429 DOI: 10.1038/s41538-020-00079-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 09/18/2020] [Indexed: 01/18/2023] Open
Abstract
Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.
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Affiliation(s)
- Daisuke Suzuki
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan. .,The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama-shi, Ehime, 790-8566, Japan.
| | - Yuko Sato
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan
| | - Hiroshi Kamasaka
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan
| | - Takashi Kuriki
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan
| | - Hirotoshi Tamura
- The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama-shi, Ehime, 790-8566, Japan.,The Graduate School of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa, 761-0795, Japan
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19
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Zhu H, Xu JL. Authentication and Provenance of Walnut Combining Fourier Transform Mid-Infrared Spectroscopy with Machine Learning Algorithms. Molecules 2020; 25:E4987. [PMID: 33126520 PMCID: PMC7662659 DOI: 10.3390/molecules25214987] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/25/2020] [Accepted: 10/27/2020] [Indexed: 01/18/2023] Open
Abstract
Different varieties and geographical origins of walnut usually lead to different nutritional values, contributing to a big difference in the final price. The conventional analytical techniques have some unavoidable limitations, e.g., chemical analysis is usually time-expensive and labor-intensive. Therefore, this work aims to apply Fourier transform mid-infrared spectroscopy coupled with machine learning algorithms for the rapid and accurate classification of walnut species that originated from ten varieties produced from four provinces. Three types of models were developed by using five machine learning classifiers to (1) differentiate four geographical origins; (2) identify varieties produced from the same origin; and (3) classify all 10 varieties from four origins. Prior to modeling, the wavelet transform algorithm was used to smooth and denoise the spectrum. The results showed that the identification of varieties under the same origin performed the best (i.e., accuracy = 100% for some origins), followed by the classification of four different origins (i.e., accuracy = 96.97%), while the discrimination of all 10 varieties is the least desirable (i.e., accuracy = 87.88%). Our results implicated that using the full spectral range of 700-4350 cm-1 is inferior to using the subsets of the optimal spectral variables for some classifiers. Additionally, it is demonstrated that back propagation neural network (BPNN) delivered the best model performance, while random forests (RF) produced the worst outcome. Hence, this work showed that the authentication and provenance of walnut can be realized effectively based on Fourier transform mid-infrared spectroscopy combined with machine learning algorithms.
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Affiliation(s)
- Hongyan Zhu
- College of Electronic Engineering, Guangxi Normal University, Guilin 541004, China;
| | - Jun-Li Xu
- UCD School of Biosystems and Food Engineering, University College of Dublin (UCD), Belfield Dublin 4, Ireland
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20
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Serrano A, Rosa R, Sánchez‐Ortiz A, León L. Genetic and Environmental Effect on Volatile Composition of Extra Virgin Olive Oil. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Alicia Serrano
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Alameda del Obispo” Center Avda. Menéndez Pidal s/n Córdoba 14004 Spain
| | - Raúl Rosa
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Alameda del Obispo” Center Avda. Menéndez Pidal s/n Córdoba 14004 Spain
| | - Araceli Sánchez‐Ortiz
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Venta del Llano” Center Ctra. Bailén‐Motril km 18.5 Mengíbar Jaén 23620 Spain
| | - Lorenzo León
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Alameda del Obispo” Center Avda. Menéndez Pidal s/n Córdoba 14004 Spain
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21
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Mikrou T, Pantelidou E, Parasyri N, Papaioannou A, Kapsokefalou M, Gardeli C, Mallouchos A. Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition. Molecules 2020; 25:E3818. [PMID: 32839421 PMCID: PMC7503666 DOI: 10.3390/molecules25173818] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/06/2020] [Accepted: 08/20/2020] [Indexed: 01/22/2023] Open
Abstract
Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68 monovarietal EVOOs, originating from three regions of Greece (Peloponnese, Crete, and Lesvos) and two local cultivars (Koroneiki and Kolovi), were obtained during the harvesting period of 2018-2019. Fatty acids, squalene, and tocopherols were determined chromatographically according to official methods in order to study the effect of cultivar and geographical origin. Squalene and γ-tocopherol differed significantly amongst the cultivars tested. Koroneiki samples exhibited higher squalene content than Kolovi samples, whereas the opposite was observed for γ-tocopherol. The tocopherol level was highly geographical dependent, with EVOOs from Peloponnese displaying the highest concentration of α-tocopherol, whereas the content of γ-tocopherol was significantly higher in samples from Lesvos. Unsupervised and supervised multivariate analysis resulted in a satisfactory grouping of EVOOs according to cultivar. γ-Tocopherol, squalene, and the majority of fatty acids were the most discriminant variables, with γ-tocopherol, linoleic, linolenic, and gadoleic acid being present at higher levels in samples from the Kolovi cultivar. Koroneiki samples were characterized with higher levels of squalene, palmitic, palmitoleic, and arachidic acid.
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Affiliation(s)
- Theano Mikrou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Elisavet Pantelidou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Niki Parasyri
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Andreas Papaioannou
- Food Analytical & Research Laboratories of Athens, Hellenic Food Authority (EFET), 115 26 Athina, Greece;
| | - Maria Kapsokefalou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Chrysavgi Gardeli
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
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22
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Authentication of the geographical origin of virgin olive oils from the main worldwide producing countries: A new combination of HS-SPME-GC-MS analysis of volatile compounds and chemometrics applied to 1217 samples. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107156] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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23
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Quintanilla-Casas B, Bertin S, Leik K, Bustamante J, Guardiola F, Valli E, Bendini A, Toschi TG, Tres A, Vichi S. Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils. Food Chem 2019; 307:125556. [PMID: 31648180 DOI: 10.1016/j.foodchem.2019.125556] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 09/13/2019] [Accepted: 09/16/2019] [Indexed: 01/24/2023]
Abstract
The verification of the geographical origin of extra virgin (EVOO) and virgin olive oil (VOO) is crucial to protect consumers from misleading information. Despite the large number of studies performed, specific markers are still not available. The present study aims to evaluate sesquiterpene hydrocarbons (SHs) as markers of EVOO geographical origin and to compare the discrimination efficiency of targeted profiling and fingerprinting approaches. A prospective study was carried out on 82 EVOOs from seven countries, analyzed by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Classification models were developed by Partial Least Square-Discriminant Analysis (PLS-DA) and internally validated (leave 10%-out cross-validation). The percentage of correct classification was higher for the fingerprinting (100%) than for the profiling approach (45.5-100%). These results confirm the suitability of SHs as EVOO geographical markers and establish the fingerprinting as the most efficient approach for the treatment of SH analytical data with this purpose up to date.
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Affiliation(s)
- Beatriz Quintanilla-Casas
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
| | - Sofia Bertin
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
| | - Kerstin Leik
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
| | - Julen Bustamante
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
| | - Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna, Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna, Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna, Italy
| | - Alba Tres
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain.
| | - Stefania Vichi
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
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24
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Lolis A, Badeka A, Kontominas M. Effect of bag-in-box packaging material on quality characteristics of extra virgin olive oil stored under household and abuse temperature conditions. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100368] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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25
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Yang J, Li J, Wang M, Zou X, Peng B, Yin Y, Deng Z. A Novel Aqueous Extraction for Camellia Oil by Emulsified Oil: A Frozen/Thawed Method. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800431] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Jian‐Yuan Yang
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
- College of Pharmaceutical and Life SciencesJiujiang UniversityJiujiangJiangxi332005China
| | - Jing Li
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
| | - Mei Wang
- The State Centre of Quality Surpervision and Inspection for Camellia ProductsGanzhouJiangxi341000China
| | - Xian‐Guo Zou
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
| | - Bin Peng
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
| | - Yu‐Long Yin
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
- Key Laboratory for Agro‐Ecological Processes in Subtropical RegionInstitute of Subtropical AgricultureThe Chinese Academy of SciencesChangshaHunan410125China
| | - Ze‐Yuan Deng
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
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26
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Tarchoune I, Sgherri C, Eddouzi J, Zinnai A, Quartacci MF, Zarrouk M. Olive Leaf Addition Increases Olive Oil Nutraceutical Properties. Molecules 2019; 24:molecules24030545. [PMID: 30717325 PMCID: PMC6384668 DOI: 10.3390/molecules24030545] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 01/31/2019] [Accepted: 02/01/2019] [Indexed: 01/18/2023] Open
Abstract
The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on the major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives and leaves of the two Tunisian varieties were harvested during the 2016/2017 crop season. Both leaves and oils were characterised for their concentrations in phenolics, tocopherols and antioxidant power. Other parameters such as free acidity, peroxide value, chlorophyll and carotenoid concentrations were also taken into consideration. Compared to Oueslati, the Neb Jmel oil showed a lower free acidity (50%) and peroxide value (5.6-fold), and higher chlorophyll (1.6-fold), total phenolics (1.3-fold), flavonoid (3-fold) and oleuropein derivative (1.5-fold) concentrations, in addition to an increased antioxidant activity (1.6-fold). Leaf addition promoted a significant increment in total chlorophyll, α-tocopherol and phenolics in both varieties, above all in Oueslati oil, due to a higher abundance of bioactive constituents in the corresponding leaves. In particular, chlorophyll and carotenoid concentrations reached values twice higher than in Neb Jmel leaves, and flavonoids and oleouperin derivatives were three-fold higher. This prevented the oxidation and the formation of peroxides, reducing the peroxide value of the fortified oil to the half. The results provide evidence on the performance of the Tunisian Neb Jmel and Oueslati varieties, showing that their oils present a chemical profile corresponding to the extra virgin olive oil category and that, after leaf addition, their nutritional value was improved.
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Affiliation(s)
- Imen Tarchoune
- Laboratoire de Biotechnologie d'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
| | - Cristina Sgherri
- Department of Agriculture, Food and Environment (DAFE), Via del Borghetto 80, 56124 Pisa, Italy.
| | - Jamel Eddouzi
- Laboratoire de Biotechnologie Appliquée à l'Agriculture, INRA Tunis, Université de Carthage, El Menzah, 1004 Tunis, Tunisia.
| | - Angela Zinnai
- Department of Agriculture, Food and Environment (DAFE), Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Mike Frank Quartacci
- Department of Agriculture, Food and Environment (DAFE), Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Mokhtar Zarrouk
- Laboratoire de Biotechnologie d'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
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27
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Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’. SUSTAINABILITY 2018. [DOI: 10.3390/su10124630] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The olive oil quality, nutritional and sensorial characteristics are associated with the chemical composition, which is the result of a complex interaction between several environmental, agronomical and technological factors. The aim of the present study is to investigate the impact of the geographical origin, harvesting time and processing system on the chemical composition and sensorial characteristics of olive oils produced from the Lebanese olive ‘Baladi’. Samples (n = 108) were collected from North and South Lebanon, at three different harvesting times and from four processing systems. Results showed a strong effect of origin, processing system and harvest time on oil quality, fatty acid composition, total phenols and OSI. The early harvest showed higher total phenols content (220.02 mg GAE/Kg) and higher OSI (9.19 h). Moreover, samples obtained from sinolea and 3-phases recorded the lowest free acidity (0.36% and 0.64%), and the highest OSI (9.87 and 9.84 h). Consumers were not unanimous regarding the studied factors, although samples recording high ranks were mostly from South using sinolea, 3-phases and press systems at early and intermediate harvest. The overall findings suggest that the selection of the harvesting time and of the processing system could have significant influence on the characteristics of the olive oil.
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28
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Sanmartin C, Venturi F, Sgherri C, Nari A, Macaluso M, Flamini G, Quartacci MF, Taglieri I, Andrich G, Zinnai A. The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil. Heliyon 2018; 4:e00888. [PMID: 30417155 PMCID: PMC6218649 DOI: 10.1016/j.heliyon.2018.e00888] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 09/27/2018] [Accepted: 10/23/2018] [Indexed: 01/18/2023] Open
Abstract
This research aimed to study the effects of packaging and storage temperature on the shelf-life of an extra virgin olive oil (EVOO) as it can occur in most points of sale. The evolution of the chemical and sensory characteristics of an EVOO, initially stored in stainless steel silos under nitrogen at 12–18 °C, was evaluated after packaging. Tinplate tin (TT) and greenish glass (GG), the most used packaging containers, and temperatures of 6 and 26 °C were taken into consideration. After 125 days from packaging all the samples maintained clearness, green and yellow reflections and the positive sensory notes of bitterness and pungency of the starting EVOO. Shelf-life of EVOO was significantly affected by different storage conditions: oil samples stored in GG at 6 °C preserved for the most part the positive attributes, whereas those stored in TT at 26 °C showed a significant presence of the rancid flavor due to oxidative processes. Moreover, samples stored in GG at 6 °C maintained the highest bitterness intensity and did not show defects at the end of the storage period. The results suggest that storage in GG at a low temperature could represent a promising storage condition to slow-down the oil degradation during market storage.
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Affiliation(s)
- Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Cristina Sgherri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Anita Nari
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Monica Macaluso
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Guido Flamini
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Mike Frank Quartacci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Gianpaolo Andrich
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.,Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
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29
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Mekircha F, Chebab S, Gabbianelli R, Leghouchi E. The possible ameliorative effect of Olea europaea L. oil against deltamethrin-induced oxidative stress and alterations of serum concentrations of thyroid and reproductive hormones in adult female rats. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2018; 161:374-382. [PMID: 29902617 DOI: 10.1016/j.ecoenv.2018.05.086] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 05/22/2018] [Accepted: 05/29/2018] [Indexed: 06/08/2023]
Abstract
This study aimed to verify whether Olea europaea L. (olive) oil (OEO) exerted a protective effect against oxidative stress induced by deltamethrin (DM) and alterations of pituitary, thyroid and gonadal hormones in adult female rats. DM (0,00256 g/kg body weight),OEO (0,6 g/kg body weight) and DM with OEO were administered to rats orally for 28 days. Volatile compounds present in olive oil were analysed by GC-MS. Estradiol (E2), Thyroxine (T4),Thyroid Stimulating Hormone (TSH), Triiodothyronine (T3), Follicle Stimulating Hormone (FSH), Luteinizing Hormone (LH), Progesterone (Pg) were measured in serum using Chemiluminescent Microparticle Immunoassay (CMIA). Lipid peroxidation (LPO), protein carbonyls (PCs), reduced glutathione (GSH) levels along with superoxide dismutase (SOD), catalase (CAT), glutathione-S-transferase (GST) and glutathione peroxidase (GPx) activities were determined in thyroid and ovarian tissues. Sesquiterpenes, (E,E)-α-farnesene (16.45%) and α-copaene (9,86%), were analysed as the main volatile compounds of OEO. The relative weight of ovaries and thyroid and body weight significantly decreased in rats treated with DM. DM caused significant alterations in TSH, T4, FSH, Pg and E2 levels while T3 and LH concentrations remained unchanged when compared to control. DM also increased significantly LPO and PCs levels. In addition, GSH reserves as well as CAT, GPx, SOD and GST activities were suppressed in DM-received rats. The presence of OEO with DM returned the levels of oxidative stress markers, thyroid and reproductive hormones at the control values. Our results indicate that OEO is a powerful agent able to protect against DM oxidative stress and endocrine changes.
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Affiliation(s)
- Fatiha Mekircha
- Département des Sciences Biologiques de l'Environnement, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algerie; Laboratoire de Biotechnologie, Environnement et Santé, Université Mohammed Seddik Benyahia, 18000 Jijel, Algerie.
| | - Samira Chebab
- Département des Sciences Biologiques de l'Environnement, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algerie; Laboratoire de Biotechnologie, Environnement et Santé, Université Mohammed Seddik Benyahia, 18000 Jijel, Algerie
| | | | - Essaid Leghouchi
- Laboratoire de Biotechnologie, Environnement et Santé, Université Mohammed Seddik Benyahia, 18000 Jijel, Algerie; Laboratoire de Pharmacologie et Phytochimie, Université Mohammed Seddik Benyahia, 18000 Jijel, Algerie
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30
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Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage. Food Res Int 2018; 106:374-382. [DOI: 10.1016/j.foodres.2018.01.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 12/26/2017] [Accepted: 01/06/2018] [Indexed: 01/18/2023]
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31
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Ben Brahim S, Amanpour A, Chtourou F, Kelebek H, Selli S, Bouaziz M. Gas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2851-2861. [PMID: 29485281 DOI: 10.1021/acs.jafc.7b06090] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Gas chromatography-mass spectrometry-olfactometry was used for the analysis of volatile compounds and key odorants of three less studied Tunisian olive oil cultivars for the first time. A total of 42 aroma compounds were identified and quantified in extra virgin olive oils. The present study revealed that the most dominant volatiles in olive oil samples qualitatively and quantitatively were aldehydes and alcohols, followed by terpenes and esters. Indeed, chemometric analysis has shown a correlation between chemical compounds and sensory properties. The determination of aroma-active compounds of olive oil samples was carried out using aroma extract dilution analysis. A total of 15 aroma-active compounds were detected in the aromatic extract of extra virgin olive oil, of which 14 were identified. On the basis of the flavor dilution (FD) factor, the most potent aromatic active compound was hexanal (FD = 512) in Fakhari olive oil, (FD = 256) in Touffehi oils, and (FD = 128) in Jemri olive oil.
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Affiliation(s)
| | | | | | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering and Natural Sciences , Adana University of Science and Technology , 01100 Adana , Turkey
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32
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Kosma I, Vatavali K, Kontakos S, Kontominas M, Kiritsakis A, Badeka A. Geographical Differentiation of Greek Extra Virgin Olive Oil from Late-Harvested Koroneiki Cultivar Fruits. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3036-5] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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33
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Ascrizzi R, Cioni PL, Amadei L, Maccioni S, Flamini G. Geographical patterns of in vivo spontaneously emitted volatile organic compounds in S alvia species. Microchem J 2017. [DOI: 10.1016/j.microc.2017.03.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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34
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Chtourou F, Jabeur H, Lazzez A, Bouaziz M. Characterization and Discrimination of Oueslati Virgin Olive Oils from Adult and Young Trees in Different Ripening Stages Using Sterols, Pigments, and Alcohols in Tandem with Chemometrics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3512-3522. [PMID: 28301152 DOI: 10.1021/acs.jafc.6b04122] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Dynamics of squalene, sterol, aliphatic alcohol, pigment, and triterpenic diol accumulations in olive oils from adult and young trees of the Oueslati cultivar were studied for two consecutive years, 2013-2014 and 2014-2015. Data were compared statistically for differences by age of trees, maturation of olive, and year of harvesting. Results showed that the mean campesterol content in olive oil from adult trees at the green stage of maturation was significantly (p < 0.02) above the limit established by IOC legislation. However, the mean values of campesterol and Δ-7-stigmastenol were significantly (p < 0.01) above the limits in oils from young trees at the black stage of ripening. Principal component analysis was applied to alcohols, squalene, pigments, and sterols having noncompliance with the legislation. Then, data of 36 samples were subjected to a discriminant analysis with "maturation" as grouping variable and principal components as input variables. The model revealed clear discrimination of each tree age/maturation stage group.
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Affiliation(s)
- Fatma Chtourou
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax , B.P. 1173, 3038 Sfax, Tunisia
- Institut de l'olivier à Sfax, Unité Technologie et Qualité de l'huile d'olive , 3029 Sfax, Tunisia
| | - Hazem Jabeur
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax , B.P. 1173, 3038 Sfax, Tunisia
| | - Ayda Lazzez
- Institut de l'olivier à Sfax, Unité Technologie et Qualité de l'huile d'olive , 3029 Sfax, Tunisia
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax , B.P. 1173, 3038 Sfax, Tunisia
- Institut Supérieur de Biotechnologie de Sfax, Université de Sfax , B.P. 1175, 3038 Sfax, Tunisia
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35
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Oğraş ŞŞ, Kaban G, Kaya M. The Effects of Geographic Region, Cultivar and Harvest Year on Fatty Acid Composition of Olive Oil. J Oleo Sci 2017; 65:889-895. [PMID: 27803491 DOI: 10.5650/jos.ess15270] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
In this study, the effect of cultivar, harvest year (2010 and 2011) and the geographic regions (Mediterranean, Aegean, Southeastern Anatolia, Marmara and Black Sea) on fatty acid compositions of olive oil was investigated. The proportions of palmitic acid and linoleic acid, which comprised most of the amount of fatty acids after oleic acid, showed variations according to the region and cultivar. The amount of linoleic acid was found higher in some cultivars than that of palmitic acid. In the Aegean, Marmara and Mediterranean Regions, no significant difference was observed between olive cultivars for oleic and linoleic acids. The highest linoleic and lowest oleic acid content were determined in the Black Sea Region. One cultivar (Butko) showed an oleic acid proportion below 55% in this region. The effect of the harvest year on the fatty acid composition of the samples was also found significant. In oils harvested in the second year, a decrease in the amount of linoleic acid was observed, while the amount of oleic acid increased. The highest oleic acid proportion was found in olive oils produced from harvests in the Aegean and Mediterranean regions.
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Affiliation(s)
- Şeyma Şişik Oğraş
- Atatürk University, Faculty of Agriculture, Department of Food Engineering
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36
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Chtourou F, Valli E, Bendini A, Lazzez A, Toschi TG, Bouaziz M. Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2947-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Ben Mansour A, Gargouri B, Melliou E, Magiatis P, Bouaziz M. Oil quality parameters and quantitative measurement of major secoiridoid derivatives in Neb Jmel olive oil from various Tunisian origins using qNMR. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4432-4439. [PMID: 26841137 DOI: 10.1002/jsfa.7654] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2015] [Revised: 01/26/2016] [Accepted: 01/28/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Olive oil contains compounds with interesting biological activities which are influenced by the cultivar, the geographic origin and other factors. The aims of this work were to (1) investigate these factors in Neb Jmel olive oil from various Tunisian origins; (2) determine the influence of geographic conditions on phenolic composition of Neb Jmel olive oil and consequently on the antioxidant compounds; and (3) verify whether oils could be discriminated based on geographical origin. RESULTS The characterisation of extra-virgin Neb Jmel olive oil produced in its original location has been conducted. Owing to the effect of the genotype and environmental, agronomic and technological factors on the chemical composition of olive oil and its quality, all studied olives were collected at the same season, and their oil obtained under the same processing technique. Many analyses were carried out to characterise the different olive oils: free acidity, peroxide value, fatty acid composition, Rancimat assay, pigments content and phenolic compounds by (1) H NMR. A recently developed method for the direct measurement of the oleocanthal and oleacein levels in olive oil by quantitative (1) H NMR was applied. The method was applied to the study of four Neb Jmel olive oils samples, and a broad variation of concentrations of all four secoiridoids was recorded. The concentration of each ranged from 55 to 529 mg kg(-1) and the sum of the four major secoiridoids (known as D3) ranged from 436 to 1063 mg kg(-1) . CONCLUSION The quantification of major phenolic compounds of olive oil by NMR indicated that environmental conditions influence the production of qualitative phenolic fractions. All these compounds can be used as base 'markers' to characterise and differentiate these olive oil on geographic origin. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Amir Ben Mansour
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax BP «1173» 3038, Université de Sfax, Sfax, Tunisia
| | - Boutheina Gargouri
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax BP «1173» 3038, Université de Sfax, Sfax, Tunisia
| | - Eleni Melliou
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
| | - Prokopios Magiatis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax BP «1173» 3038, Université de Sfax, Sfax, Tunisia
- Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, BP «1175» 3038, Sfax, Tunisia
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38
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Phenolic and volatile compounds of Neb Jmel olive oil cultivar according to their geographical origin using chemometrics. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2754-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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39
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Usefulness of phenolic profile in the classification of extra virgin olive oils from autochthonous and introduced cultivars in Tunisia. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2760-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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40
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The Chemical Properties and Volatile Compounds of Virgin Olive Oil from Oueslati Variety: Influence of Maturity Stages in Olives. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2863-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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41
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Evaluating the potential of phenolic profiles as discriminant features among extra virgin olive oils from Moroccan controlled designations of origin. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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42
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VOCs-Mediated Location of Olive Fly Larvae by the Braconid Parasitoid Psyttalia concolor: A Multivariate Comparison among VOC Bouquets from Three Olive Cultivars. BIOMED RESEARCH INTERNATIONAL 2016; 2016:7827615. [PMID: 26989691 PMCID: PMC4775789 DOI: 10.1155/2016/7827615] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 01/11/2016] [Accepted: 01/13/2016] [Indexed: 01/18/2023]
Abstract
Herbivorous activity induces plant indirect defenses, as the emission of herbivorous-induced plant volatiles (HIPVs), which could be used by parasitoids for host location. Psyttalia concolor is a larval pupal endoparasitoid, attacking a number of tephritid flies including B. oleae. In this research, we investigated the olfactory cues routing host location behavior of P. concolor towards B. oleae larvae infesting three different olive cultivars. VOCs from infested and healthy fruits were identified using GC-MS analyses. In two-choice behavioral assays, P. concolor females preferred infested olive cues, which also evoked ovipositional probing by female wasps. GC-MS analysis showed qualitative and quantitative differences among volatiles emitted by infested and healthy olives. Volatile emissions were peculiar for each cultivar analyzed. Two putative HIPVs were detected in infested fruits, regardless of the cultivar, the monoterpene (E)-β-ocimene, and the sesquiterpene (E-E)-α-farnesene. Our study adds basic knowledge to the behavioral ecology of P. concolor. From an applied point of view, the field application of the above-mentioned VOCs may help to enhance effectiveness of biological control programs and parasitoid mass-rearing techniques.
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Toker C, Aksoy U, Ertaş H. The effect of fruit ripening, altitude and harvest year on volatile compounds of virgin olive oil obtained from the Ayvalık variety. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3300] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Cem Toker
- Olive Research Institute; Bornova-Izmir 35040 Turkey
| | - Uygun Aksoy
- Ege University, Faculty of Agriculture; Department of Hurticulture; Bornova-Izmir 35100 Turkey
| | - Hasan Ertaş
- Ege University, Science Faculty; Department of Chemistry; Bornova-Izmir 35100 Turkey
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Abdallah M, Vergara-Barberán M, Lerma-García MJ, Herrero-Martínez JM, Simó-Alfonso EF, Guerfel M. Cultivar discrimination and prediction of mixtures of Tunisian extra virgin olive oils by FTIR. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500041] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Marwa Abdallah
- Laboratoire Biotechnologie de l'Olivier; Centre de Biotechnologie de Borj Cedria; Hammam-Lif Tunisia
| | - María Vergara-Barberán
- Department of Analytical Chemistry; Faculty of Chemistry; University of Valencia; Burjassot Valencia Spain
| | - María Jesús Lerma-García
- Department of Analytical Chemistry; Faculty of Chemistry; University of Valencia; Burjassot Valencia Spain
| | | | - Ernesto F. Simó-Alfonso
- Department of Analytical Chemistry; Faculty of Chemistry; University of Valencia; Burjassot Valencia Spain
| | - Mokhtar Guerfel
- Laboratoire Biotechnologie de l'Olivier; Centre de Biotechnologie de Borj Cedria; Hammam-Lif Tunisia
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45
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Kosma I, Badeka A, Vatavali K, Kontakos S, Kontominas M. Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500293] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Ioanna Kosma
- Department of Chemistry; Laboratory of Food Chemistry; University of Ioannina; Ioannina Greece
| | - Anastasia Badeka
- Department of Chemistry; Laboratory of Food Chemistry; University of Ioannina; Ioannina Greece
| | - Kornilia Vatavali
- Department of Chemistry; Laboratory of Food Chemistry; University of Ioannina; Ioannina Greece
| | - Stavros Kontakos
- Department of Social Administration and Political Science; Democritus University of Thrace; Komotini Greece
| | - Michael Kontominas
- Department of Chemistry; Laboratory of Food Chemistry; University of Ioannina; Ioannina Greece
- Department of Chemistry; American University in Cairo; New Cairo Egypt
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46
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Toker C, Yavuz N. The Effect of Boron Application on Chemical Characterization and Volatile Compounds of Virgin Olive Oil of Ayvalik Olive Cultivar. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2703-7] [Citation(s) in RCA: 9] [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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47
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Issaoui M, Gharbi I, Flamini G, Cioni PL, Bendini A, Gallina Toschi T, Hammami M. Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12830] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Manel Issaoui
- Lab-NAFS ‘Nutrition - Functional Food & Vascular Health’; Faculty of Medicine; University of Monastir; 5019 Monastir Tunisia
- High Institute of Applied Sciences and Technology of Medenine; University of Gabes; 4100 Medenine Tunisia
| | - Ines Gharbi
- Lab-NAFS ‘Nutrition - Functional Food & Vascular Health’; Faculty of Medicine; University of Monastir; 5019 Monastir Tunisia
| | - Guido Flamini
- Dipartimento di Farmacia; University of Pisa; via Bonanno 6 56126 Pisa Italy
| | - Pier Luigi Cioni
- Dipartimento di Farmacia; University of Pisa; via Bonanno 6 56126 Pisa Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DiSTAL); University of Bologna; Piazza Goidanich 60 47521 Cesena (FC) Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL); University of Bologna; Piazza Goidanich 60 47521 Cesena (FC) Italy
| | - Mohamed Hammami
- Lab-NAFS ‘Nutrition - Functional Food & Vascular Health’; Faculty of Medicine; University of Monastir; 5019 Monastir Tunisia
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48
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Mansour AB, Gargouri B, Flamini G, Bouaziz M. Effect of Agricultural Sites on Differentiation between Chemlali and Neb Jmel Olive Oils. J Oleo Sci 2015; 64:381-92. [DOI: 10.5650/jos.ess14204] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Affiliation(s)
- Amir Ben Mansour
- Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs, Université de Sfax
| | - Boutheina Gargouri
- Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs, Université de Sfax
| | | | - Mohamed Bouaziz
- Institut Supérieur de Biotechnologie de Sfax, Université de Sfax
- Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs, Université de Sfax
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49
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Yin Y, He Y, Liu W, Gan L, Fu C, Jia H, Li M. The durative use of suspension cells and callus for volatile oil by comparative with seeds and fruits in Capparis spinosa L. PLoS One 2014; 9:e113668. [PMID: 25422894 PMCID: PMC4244143 DOI: 10.1371/journal.pone.0113668] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Accepted: 10/27/2014] [Indexed: 01/18/2023] Open
Abstract
Capparis spinosa is one of the most important eremophytes among the medicinal plants, and continued destruction of these plants poses a major threat to species survival. The development of methods to extract compounds, especially those of medicinal value, without harvesting the whole plant is an issue of considerable socioeconomic importance. On the basis of an established system for culture of suspension cells and callus in vitro, Gas Chromatograph-Mass Spectrometer (GC-MS) was used for the volatile oil composition analyzing in seed, fruit, suspension cells and callus. Fatty acids were the major component, and the highest content of alkanes was detected in seed, with <1.0% in suspension cells and callus. Esters, olefins and heterocyclic compounds were significantly higher in fruit than in the other materials. The content of acid esters in the suspension cells and callus was significantly higher than in seed and fruit. This indicated that the suspension cells and callus could be helpful for increasing the value of volatile oil and replacing seeds and fruit partially as a source of some compounds of the volatile oil and may also produce some new medical compounds. The above results give valuable information for sustainable use of C. spinosa and provide a foundation for use of the C. spinosa suspension cells and callus as an ongoing medical resource.
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Affiliation(s)
- Yongtai Yin
- College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, 430074, P. R. China
- Key Laboratory of Molecular Biology, Physics of Ministry of Education, Huazhong University of Science and Technology, Wuhan, 430074, P. R. China
| | - Yuchi He
- Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Faculty of Life Science, Hubei University, Wuhan, 430062, P. R. China
| | - Wei Liu
- College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, 430074, P. R. China
| | - Lu Gan
- College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, 430074, P. R. China
| | - Chunhua Fu
- College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, 430074, P. R. China
- Key Laboratory of Molecular Biology, Physics of Ministry of Education, Huazhong University of Science and Technology, Wuhan, 430074, P. R. China
| | - Haibo Jia
- College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, 430074, P. R. China
- Key Laboratory of Molecular Biology, Physics of Ministry of Education, Huazhong University of Science and Technology, Wuhan, 430074, P. R. China
- * E-mail: (HJ); (ML)
| | - Maoteng Li
- College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, 430074, P. R. China
- Key Laboratory of Molecular Biology, Physics of Ministry of Education, Huazhong University of Science and Technology, Wuhan, 430074, P. R. China
- * E-mail: (HJ); (ML)
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50
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Mihailova A, Abbado D, Kelly SD, Pedentchouk N. The impact of environmental factors on molecular and stable isotope compositions of n-alkanes in Mediterranean extra virgin olive oils. Food Chem 2014; 173:114-21. [PMID: 25466002 DOI: 10.1016/j.foodchem.2014.10.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2013] [Revised: 09/30/2014] [Accepted: 10/01/2014] [Indexed: 01/18/2023]
Abstract
The impact of climatic factors on the molecular and stable carbon and hydrogen isotope compositions of n-alkanes in extra virgin olive oils from eight Mediterranean countries is studied, and the applicability of these data for olive oil regional classification is discussed. n-Alkane average chain length values are positively correlated with the amount of precipitation and are the lowest in olive oils from Morocco and Greece and the highest in oils from Spain and Portugal. Stable carbon and hydrogen isotope compositions of n-alkane C29 show significant correlation with climatic parameters and are significantly more positive in olive oils from the southern compared with northern Mediterranean countries.
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Affiliation(s)
- Alina Mihailova
- University of East Anglia, School of Environmental Sciences, Norwich Research Park, Norwich NR4 7TJ, UK.
| | - Dimitri Abbado
- HYDEA S.p.A., Via del Rosso Fiorentino 2/g, 50142 Florence, Italy
| | - Simon D Kelly
- University of East Anglia, School of Environmental Sciences, Norwich Research Park, Norwich NR4 7TJ, UK
| | - Nikolai Pedentchouk
- University of East Anglia, School of Environmental Sciences, Norwich Research Park, Norwich NR4 7TJ, UK
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