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Esposto S, Urbani S, Selvaggini R, Taticchi A, Gallina Toschi T, Daidone L, Bendini A, Veneziani G, Sordini B, Servili M. Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils. Foods 2023; 12:2959. [PMID: 37569227 PMCID: PMC10418756 DOI: 10.3390/foods12152959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive oil (VOOs) quality status in the market. By applying a D-optimal design using the Most Descriptive Compound (MDC) algorithm, 20 virgin olive oils were selected. The initial concentrations of oleic acid, hydrophilic phenols, and α-tocopherol in the 20 VOOs ranged from 58.2 to 80.5%, 186.7 to 1003.2 mg/kg, and 170.7-300.6 mg/kg, respectively. K270, ∆K, (E, E)-2.4-decadienal and (E)-2-decenal, and the oxidative form of the oleuropein aglycon (3,4-DHPEA-EA-OX) reflected the VOO quality status well, with 3,4-DHPEA-EA-OX being the most relevant and quick index for simple monitoring of the "extra-virgin" commercial shelf-life category. Its HPLC-DAD evaluation is easy because of the different wavelength absorbances of the oxidized and non-oxidized form (3,4-DHPEA-EA), respectively, at 347 and 278 nm.
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Affiliation(s)
- Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy; (T.G.T.); (A.B.)
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy; (T.G.T.); (A.B.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
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2
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Li J, Zhang S, Kuang Y, Bi Y, Wang H. A review on losses and transformation mechanisms of common antioxidants. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Jun Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Shuning Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Yongyan Kuang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Yanlan Bi
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Hongyan Wang
- College of Chemistry and Chemical Engineering Henan University of Technology Zhengzhou Henan China
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3
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High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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4
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Leng Z, Zhong B, Wu H, Liu Z, Rauf A, Bawazeer S, Suleria HAR. Identification of Phenolic Compounds in Australian-Grown Bell Peppers by Liquid Chromatography Coupled with Electrospray Ionization-Quadrupole-Time-of-Flight-Mass Spectrometry and Estimation of Their Antioxidant Potential. ACS OMEGA 2022; 7:4563-4576. [PMID: 35155947 PMCID: PMC8829910 DOI: 10.1021/acsomega.1c06532] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 01/10/2022] [Indexed: 05/05/2023]
Abstract
Bell peppers are widely considered as healthy foods that can provide people with various phytochemicals, especially phenolic compounds, which contribute to the antioxidant property of bell peppers. Nevertheless, the acknowledgment of phenolic compounds in bell peppers is still limited. Therefore, this study aimed to determine the phenolic content and the antioxidant potential in pulps and seeds of different bell peppers (green, yellow, and red) by several in vitro assays followed by the characterization and quantification of individual phenolics using liquid chromatography coupled with electrospray ionization-quadrupole-time-of-flight-mass spectrometry (LC-ESI-QTOF-MS/MS) and high-performance liquid chromatography photodiode array (HPLC-PDA) quantification, respectively. The captured results showed that the pulp of red bell peppers exhibited the highest phenolic content in the total polyphenol content (1.03 ± 0.07 mg GAE/gf.w.), total flavonoid content (137.43 ± 6.35 μg QE/gf.w.), and total tannin content (0.22 ± 0.01 mg CE/gf.w.) as well as the most antioxidant potential in all antioxidant capacity estimation assays including total antioxidant capacity (3.56 ± 0.01 mg AAE/gf.w.), 2,2'-diphenyl-1-picrylhydrazyl (0.89 ± 0.01 mg AAE/gf.w.), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (1.36 ± 0.12 mg AAE/gf.w.), and ferric reducing antioxidant power (0.15 ± 0.01 mg AAE/gf.w.). LC-ESI-QTOF-MS/MS isolated and identified a total of 59 phenolic compounds, including flavonoids (21), phenolic acids (20), other phenolic compounds (12), lignans (5), and stilbenes (1) in all samples. According to HPLC-PDA quantification, the seed portions showed a significantly higher amount of phenolic compounds. These findings indicated that the waste of bell peppers can be a potential source of phenolic compounds, which can be utilized as antioxidant ingredients in foods and nutritional products.
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Affiliation(s)
- Zexing Leng
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Biming Zhong
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Hanjing Wu
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Ziyao Liu
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Abdur Rauf
- Department
of Chemistry, University of Swabi, Anbar, Swabi, Khyber Pakhtunkhwa 23561, Pakistan
| | - Sami Bawazeer
- Department
of Pharmacognosy, Faculty of Pharmacy, Umm
Al-Qura University, P.O. Box 42, Makkah 21421, Kingdom of Saudi Arabia
| | - Hafiz Ansar Rasul Suleria
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
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Akazawa T, Itami H, Furumoto T, Nozaki C, Koike H, Iritani S, Amimoto N, Ogawa M. Impact of an Olive Leaf Polyphenol 3,4-DHPEA-EDA on Physical Properties of Food Protein Gels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14250-14258. [PMID: 34730369 DOI: 10.1021/acs.jafc.1c04661] [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] [Indexed: 06/13/2023]
Abstract
A cold-water extract of olive leaves (Olea europaea L.) is useful as a texture-improving agent for food protein gels. In this work, the compound contributing to the improvement of gel properties was investigated by using the egg white gel (EWG) as a model for food protein gels. Adding 1.0% (w/v) cold-water extract (OLEx) greatly improved the elasticity (2.1 times), viscosity (4.5 times), and breaking stress (1.4 times) of the EWG. Chemical analyses of the protein revealed that the enhancement of physical properties by OLEx was attributed to protein cross-linking activity of polyphenols. LC/MS and NMR analyses indicated that a major protein cross-linker is the dialdehydic form of demethoxycarbonylelenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), which is an aglycone derived from oleuropein, a major polyphenol of olive leaves. These results suggest that 3,4-DHPEA-EDA generated by cold-water extraction from the leaf improves the physical properties, that is, texture, of protein gels.
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Affiliation(s)
- Takashi Akazawa
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kagawa 761-0795, Japan
- Department of Food Management, School of Food, Agricultural and Environmental Sciences, Miyagi University, Sendai, Miyagi 982-0215, Japan
| | - Hikaru Itami
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kagawa 761-0795, Japan
| | - Toshio Furumoto
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kagawa 761-0795, Japan
| | - Chie Nozaki
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kagawa 761-0795, Japan
| | - Hiroyuki Koike
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kagawa 761-0795, Japan
| | - Saika Iritani
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kagawa 761-0795, Japan
| | - Naoyuki Amimoto
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kagawa 761-0795, Japan
| | - Masahiro Ogawa
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kagawa 761-0795, Japan
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6
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Zhang Y, Wang M, Zhang X, Qu Z, Gao Y, Li Q, Yu X. Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis. Crit Rev Food Sci Nutr 2021:1-15. [PMID: 34845958 DOI: 10.1080/10408398.2021.2009437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Edible oils are indispensable food components, because they are used for cooking or frying. However, during processing, transport, storage, and consumption, edible oils are susceptible to oxidation, during which various primary and secondary oxidative products are generated. These products may reduce the nutritional value and safety of edible oils and even harm human health. Therefore, analyzing the oxidation of edible oil is essential to ensure the quality and safety of oil. Oxidation is a complex process with various oxidative products, and the content of these products can be evaluated by corresponding indexes. According to the structure and properties of the oxidative products, analytical methods have been employed to quantify these products to analyze the oxidation of oil. Combined with proper chemometric analytical methods, qualitative identification has been performed to discriminate oxidized and nonoxidized oils. Oxidative products are complex and diverse. Thus, proper indexes and analytical methods should be selected depending on specific research objectives. Expanding the mechanism of the correspondence between oxidative products and analytical methods is crucial. The underlying mechanism, conventional indexes, and applications of analytical methods are summarized in this review. The challenges and perspectives for future applications of several methods in determining oxidation are also discussed. This review may serve as a reference in the selection, establishment, and improvement of methods for analyzing the oxidation of edible oil. HighlightsThe mechanism of edible oil oxidation analysis was elaborated.Conventional oxidation indexes and their limited values were discussed.Analytical methods for the determination of oxidative products and qualitative identification of oxidized and non-oxidized oils were reviewed.
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Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Mengzhu Wang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xuping Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Zhihao Qu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
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7
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Taticchi A, Esposto S, Veneziani G, Minnocci A, Urbani S, Selvaggini R, Sordini B, Daidone L, Sebastiani L, Servili M. High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. Food Chem 2020; 342:128369. [PMID: 33143966 DOI: 10.1016/j.foodchem.2020.128369] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 10/05/2020] [Accepted: 10/09/2020] [Indexed: 02/08/2023]
Abstract
High vacuum technology has been incorporated into a new assisted extraction system applied to virgin olive oil (VOO) processing, which was tested at a lab-scale pilot plant to evaluate its impact on the physicochemical properties of the olive paste and oil. The vacuum system induced changes in the mechanical and structural properties of the olive cells, improving the coalescence of the oil droplets due to substantial cellular and intracellular mass transfer during the process, as shown by cryo-scanning electron microscopy (Cryo-SEM) analysis. The effects on the quality characteristics of VOOs extracted from three cultivars at different malaxation temperatures were evaluated. A significant increase in the phenolic content, from 25.2% to 48.6%, was observed. The content of volatile compounds responsible for the VOO flavor decreased as a function of malaxation temperature. The reduction of some volatile molecules related to the VOO off-flavor (ethanol, ethyl acetate and acetic acid) was also shown.
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Affiliation(s)
- Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - Antonio Minnocci
- BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, I-56127 Pisa, Italy
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Luca Sebastiani
- BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, I-56127 Pisa, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
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8
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Zhong B, Robinson NA, Warner RD, Barrow CJ, Dunshea FR, Suleria HA. LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential. Mar Drugs 2020; 18:E331. [PMID: 32599953 PMCID: PMC7344666 DOI: 10.3390/md18060331] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 06/19/2020] [Accepted: 06/21/2020] [Indexed: 01/24/2023] Open
Abstract
Seaweed is an important food widely consumed in Asian countries. Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate, protein, fatty acid, minerals and polyphenols, which contribute to the health benefits and commercial value of seaweed. Nevertheless, detailed information on polyphenol content in seaweeds is still limited. Therefore, the present work aimed to investigate the phenolic compounds present in eight seaweeds [Chlorophyta (green), Ulva sp., Caulerpa sp. and Codium sp.; Rhodophyta (red), Dasya sp., Grateloupia sp. and Centroceras sp.; Ochrophyta (brown), Ecklonia sp., Sargassum sp.], using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC) were determined. The antioxidant potential of seaweed was assessed using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, a 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging assay and a ferric reducing antioxidant power (FRAP) assay. Brown seaweed species showed the highest total polyphenol content, which correlated with the highest antioxidant potential. The LC-ESI-QTOF-MS/MS tentatively identified a total of 54 phenolic compounds present in the eight seaweeds. The largest number of phenolic compounds were present in Centroceras sp. followed by Ecklonia sp. and Caulerpa sp. Using high-performance liquid chromatography-photodiode array (HPLC-PDA) quantification, the most abundant phenolic compound was p-hydroxybenzoic acid, present in Ulva sp. at 846.083 ± 0.02 μg/g fresh weight. The results obtained indicate the importance of seaweed as a promising source of polyphenols with antioxidant properties, consistent with the health potential of seaweed in food, pharmaceutical and nutraceutical applications.
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Affiliation(s)
- Biming Zhong
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (B.Z.); (R.D.W.); (F.R.D.)
| | - Nicholas A. Robinson
- Sustainable Aquaculture Laboratory-Temperate and Tropical (SALTT), School of BioSciences, The University of Melbourne, Parkville, VIC 3010, Australia;
- Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima), NO-1431 Ås, Norway
| | - Robyn D. Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (B.Z.); (R.D.W.); (F.R.D.)
| | - Colin J. Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (B.Z.); (R.D.W.); (F.R.D.)
| | - Hafiz A.R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (B.Z.); (R.D.W.); (F.R.D.)
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
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Oueslati I, Taamalli A, Loubiri A, Arráez-Román D, Segura-Carretero A, Zarrouk M. Assessment of conventional and microwave heating effects on the variation of the bioactive compounds of Chétoui VOO using HPLC-DAD-ESI-TOF-MS. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2017.08.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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10
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Volk J, Sarafeddinov A, Unver T, Marx S, Tretzel J, Zotzel J, Warzecha H. Two novel methylesterases from Olea europaea contribute to the catabolism of oleoside-type secoiridoid esters. PLANTA 2019; 250:2083-2097. [PMID: 31578603 DOI: 10.1007/s00425-019-03286-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Accepted: 09/25/2019] [Indexed: 06/10/2023]
Abstract
Two newly identified phytohormone cleaving esterases from Olea europaea are responsible for the glucosidase-initiated activation of the specialized metabolites ligstroside and oleuropein. Biosynthetic routes leading to the formation of plant natural products are tightly orchestrated enzymatic sequences usually involving numerous specialized catalysts. After their accumulation in plant cells and tissues, otherwise non-reactive compounds can be enzymatically activated, e.g., in response to environmental threats, like pathogen attack. In olive (Olea europaea), secoiridoid-derived phenolics, such as oleuropein or ligstroside, can be converted by glucosidases and as yet unidentified esterases to oleoside aldehydes. These are not only involved in pathogen defense, but also bear considerable promise as pharmaceuticals or neutraceuticals. Making use of the available olive genomic data, we have identified four novel methylesterases that showed significant homology to the polyneuridine aldehyde esterase (PNAE) from Rauvolfia serpentina, an enzyme acting on a distantly related metabolite group (monoterpenoid indole alkaloids, MIAs) also featuring a secoiridoid structural component. The four olive enzymes belong to the α/ß-hydrolase fold family and showed variable in vitro activity against methyl esters of selected plant hormones, namely jasmonic acid (MeJA), indole acetic acid (MeIAA), as well as salicylic acid (MeSA). None of the identified catalysts were directly active against the olive metabolites oleuropein, ligstroside, or oleoside 11-methyl ester. When employed in a sequential reaction with an appropriate glucosidase, however, two were capable of hydrolyzing these specialized compounds yielding reactive dialdehydes. This suggests that the esterases play a pivotal role in the activation of the olive secoiridoid polyphenols. Finally, we show that several of the investigated methylesterases exhibit a concomitant in vitro transesterification capacity-a novel feature, yielding ethyl esters of jasmonic acid (JA) or indole-3-acetic acid (IAA).
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Affiliation(s)
- Jascha Volk
- Plant Biotechnology and Metabolic Engineering, Technische Universität Darmstadt, Schnittspahnstraße 4, 64287, Darmstadt, Germany
| | - Alla Sarafeddinov
- N-Zyme BioTec GmbH, Riedstrasse, 64295, Darmstadt, Germany
- Döhler GmbH, Riedstrasse, 64295, Darmstadt, Germany
| | - Turgay Unver
- Ficus Biotechnology, Ostim Teknopark, Yenimahalle, 06378, Ankara, Turkey
| | - Stefan Marx
- N-Zyme BioTec GmbH, Riedstrasse, 64295, Darmstadt, Germany
- Stabizym GmbH, Bruchwiesenstrasse 49, 64380, Roßdorf, Germany
| | | | - Jens Zotzel
- N-Zyme BioTec GmbH, Riedstrasse, 64295, Darmstadt, Germany
- Döhler GmbH, Riedstrasse, 64295, Darmstadt, Germany
| | - Heribert Warzecha
- Plant Biotechnology and Metabolic Engineering, Technische Universität Darmstadt, Schnittspahnstraße 4, 64287, Darmstadt, Germany.
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Dabbaghi O, Tekaya M, Flamini G, Zouari I, El‐Gharbi S, M'barki N, Laabidi F, Cheheb H, Attia F, Aïachi Mezghani M, Hammami M, Mechri B. Modification of Phenolic Compounds and Volatile Profiles of Chemlali Variety Olive Oil in Response to Foliar Biofertilization. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12201] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Olfa Dabbaghi
- Laboratory of Biochemistry, UR ‘Human Nutrition and Metabolic Disorders’, Faculty of MedicineUniversity of Monastir Street Avicenne 5019 Monastir Tunisia
- Faculty of Sciences of GabesUniversity of Gabes, Street Riadh Zrig, 6072 Gabes Tunisia
| | - Meriem Tekaya
- Laboratory of Biochemistry, UR ‘Human Nutrition and Metabolic Disorders’, Faculty of MedicineUniversity of Monastir Street Avicenne 5019 Monastir Tunisia
| | - Guido Flamini
- Dipartimento di FarmaciaUniversitá di Pisa via Bonanno 6, 56126, Pisa Italy
| | - Imen Zouari
- Unit Specializing in SousseOlive Tree Institute Ibn Khaldoun Street B.P. 14, 4061, Sousse Tunisia
| | - Sinda El‐Gharbi
- Laboratory of Biochemistry, UR ‘Human Nutrition and Metabolic Disorders’, Faculty of MedicineUniversity of Monastir Street Avicenne 5019 Monastir Tunisia
- Faculty of Sciences of GabesUniversity of Gabes, Street Riadh Zrig, 6072 Gabes Tunisia
| | - Naouraz M'barki
- Laboratory of Biochemistry, UR ‘Human Nutrition and Metabolic Disorders’, Faculty of MedicineUniversity of Monastir Street Avicenne 5019 Monastir Tunisia
- Faculty of Sciences of GabesUniversity of Gabes, Street Riadh Zrig, 6072 Gabes Tunisia
| | - Foued Laabidi
- Unit Specializing in SousseOlive Tree Institute Ibn Khaldoun Street B.P. 14, 4061, Sousse Tunisia
| | - Hechmi Cheheb
- Unit Specializing in SousseOlive Tree Institute Ibn Khaldoun Street B.P. 14, 4061, Sousse Tunisia
| | - Faouzi Attia
- Unit Specializing in SousseOlive Tree Institute Ibn Khaldoun Street B.P. 14, 4061, Sousse Tunisia
| | - Mouna Aïachi Mezghani
- Unit Specializing in SousseOlive Tree Institute Ibn Khaldoun Street B.P. 14, 4061, Sousse Tunisia
| | - Mohamed Hammami
- Laboratory of Biochemistry, UR ‘Human Nutrition and Metabolic Disorders’, Faculty of MedicineUniversity of Monastir Street Avicenne 5019 Monastir Tunisia
| | - Beligh Mechri
- Laboratory of Biochemistry, UR ‘Human Nutrition and Metabolic Disorders’, Faculty of MedicineUniversity of Monastir Street Avicenne 5019 Monastir Tunisia
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12
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A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. Food Chem 2018; 279:426-434. [PMID: 30611510 DOI: 10.1016/j.foodchem.2018.12.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 11/29/2018] [Accepted: 12/07/2018] [Indexed: 11/22/2022]
Abstract
The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180 °C for 8 min in refined olive oil enriched by different concentrations of a phenolic extract, while oil enriched by a common synthetic antioxidant (butylated hydroxytoluene) was used for comparison. The whole frying process took six hours. The phenolic extract has revealed as a very promising oil stabilizing agent during frying, playing an important role (dose-dependent) in preserving the antioxidants both in oil and in food, in reducing the formation of unwanted compounds (acrolein and hexanal), and in contrasting the acrylamide production. These results clearly show that the phenolic extract can be used as a source of natural antioxidants to replace (or avoid) synthetic additives in foods or beverages.
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13
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Oueslati I, Krichene D, Manaï H, Taamalli W, Zarrouk M, Flamini G. Monitoring the volatile and hydrophilic bioactive compounds status of fresh and oxidized Chemlali virgin olive oils over olive storage times. Food Res Int 2018; 112:425-433. [DOI: 10.1016/j.foodres.2018.06.058] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 05/25/2018] [Accepted: 06/25/2018] [Indexed: 10/28/2022]
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14
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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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15
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Celano R, Piccinelli AL, Pugliese A, Carabetta S, di Sanzo R, Rastrelli L, Russo M. Insights into the Analysis of Phenolic Secoiridoids in Extra Virgin Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6053-6063. [PMID: 29800514 DOI: 10.1021/acs.jafc.8b01751] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Extra virgin olive oils (EVOOs) containing more than 5 mg/20 g tyrosol, hydroxytyrosol, and their secoiridoids can be recognized by health claims related to the protection of blood lipids from oxidative stress. Therefore, a reliable, accurate, and standardized analytical procedure is needed to determine these markers of EVOO quality. In order to overcome the limitations of current methods, a detailed investigation of sample preparation and chromatographic conditions was performed by UHPLC-UV-HRMS. The use of a C18 fused-core column and nonacidified gradient elution provided single, sharp peaks for oleocanthal and oleacein, allowing their reliable quantitation in UV profiles. Positive- and negative-UHPLC-HRMS/MS characterization of methanolic extracts revealed the presence of dimethyl acetal, methyl hemiacetal, and monohydrate derivatives of all secoiridoids. These artifacts were formed in aqueous methanol, which is usually employed to extract and analyze EVOO phenols, making the HPLC profiles more complex and the measurements less accurate and reproducible. Acetonitrile proved to be a suitable solvent to avoid the formation of secoiridoid dimethyl acetals and methyl hemiacetals and to efficiently extract EVOO bioactive phenols. Finally, the phenolic contents of Italian EVOO samples were determined by UHPLC-UV analysis of acetonitrile extracts before (direct method) and after acid hydrolysis (indirect method). The results indicated that the use of tyrosol and hydroxytyrosol as reference standards allowed more accurate quantitative data to be obtained. Direct and indirect methods provided comparable levels of EVOO phenols, highlighting the usefulness of acid hydrolysis in routine analyses. The improved procedure defines the most reliable conditions to provide an analytical method with suitable accuracy and repeatability in the analysis of healthy and functional EVOO phenols.
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Affiliation(s)
- Rita Celano
- Department of Pharmacy , University of Salerno , Via Giovanni Paolo II 132 , 84084 Fisciano , SA , Italy
| | - Anna Lisa Piccinelli
- Department of Pharmacy , University of Salerno , Via Giovanni Paolo II 132 , 84084 Fisciano , SA , Italy
| | - Alessandro Pugliese
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
| | - Sonia Carabetta
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
| | - Rosa di Sanzo
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
| | - Luca Rastrelli
- Department of Pharmacy , University of Salerno , Via Giovanni Paolo II 132 , 84084 Fisciano , SA , Italy
| | - Mariateresa Russo
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
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16
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Pascale R, Bianco G, Cataldi TRI, Buchicchio A, Losito I, Altieri G, Genovese F, Tauriello A, Di Renzo GC, Lafiosca MC. Investigation of the Effects of Virgin Olive Oil Cleaning Systems on the Secoiridoid Aglycone Content Using High Performance Liquid Chromatography-Mass Spectrometry. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12072] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Raffaella Pascale
- Scuola di Ingegneria; Università degli Studi della Basilicata, via dell'Ateneo Lucano; 10-85100 Potenza Italy
| | - Giuliana Bianco
- Dipartimento di Scienze; Università degli Studi della Basilicata, via dell'Ateneo Lucano; 10-85100 Potenza Italy
| | - Tommaso R. I. Cataldi
- Dipartimento di Chimica; Università degli Studi di Bari Aldo Moro, Via E. Orabona; 4-70126 Bari Italy
| | - Alessandro Buchicchio
- Scuola di Ingegneria; Università degli Studi della Basilicata, via dell'Ateneo Lucano; 10-85100 Potenza Italy
| | - Ilario Losito
- Dipartimento di Chimica; Università degli Studi di Bari Aldo Moro, Via E. Orabona; 4-70126 Bari Italy
| | - Giuseppe Altieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Università degli Studi della Basilicata, via dell'Ateneo Lucano; 10-85100 Potenza Italy
| | - Francesco Genovese
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Università degli Studi della Basilicata, via dell'Ateneo Lucano; 10-85100 Potenza Italy
| | - Antonella Tauriello
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Università degli Studi della Basilicata, via dell'Ateneo Lucano; 10-85100 Potenza Italy
| | - Giovanni C. Di Renzo
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Università degli Studi della Basilicata, via dell'Ateneo Lucano; 10-85100 Potenza Italy
| | - Maria C. Lafiosca
- Dipartimento di Scienze; Università degli Studi della Basilicata, via dell'Ateneo Lucano; 10-85100 Potenza Italy
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17
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Veneziani G, Esposto S, Taticchi A, Urbani S, Selvaggini R, Sordini B, Servili M. Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.034] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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18
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Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste. SUSTAINABILITY 2017. [DOI: 10.3390/su9091566] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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19
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Effect of Tunisian olive ripeness on endogenous enzymes and virgin olive oil phenolic composition. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.04.016] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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20
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Esposto S, Taticchi A, Urbani S, Selvaggini R, Veneziani G, Di Maio I, Sordini B, Servili M. Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. Food Chem 2017; 229:726-733. [DOI: 10.1016/j.foodchem.2017.02.151] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Revised: 02/13/2017] [Accepted: 02/27/2017] [Indexed: 11/25/2022]
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21
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Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage. Food Chem 2016; 200:255-62. [DOI: 10.1016/j.foodchem.2015.12.090] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 12/03/2015] [Accepted: 12/27/2015] [Indexed: 01/25/2023]
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22
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Roila R, Branciari R, Ranucci D, Ortenzi R, Urbani S, Servili M, Valiani A. Antimicrobial Activity of Olive Mill Wastewater Extract Against Pseudomonas Fluorescens Isolated from Mozzarella Cheese. Ital J Food Saf 2016; 5:5760. [PMID: 27800450 PMCID: PMC5076743 DOI: 10.4081/ijfs.2016.5760] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 03/21/2016] [Accepted: 03/23/2016] [Indexed: 11/23/2022] Open
Abstract
Olive mill wastewater polyphenol extract was tested for antimicrobial activity against 64 strains of Pseudomonas fluorescens responsible for mozzarella discolouration. The extract showed a minimum inhibitory concentration (MIC)50 value of 5 mg/mL and a MIC90 value of 7 mg/mL. The MBC50 and MBC90 values corresponded to 6 and 8 mg/mL, respectively. The MIC concentration (7 mg/mL) was demonstrated to have a bacteriostatic effect while maintaining the bacterial concentration on the levels of the inoculum for 48 hours. The 3/2 MIC concentration was responsible for four logs CFU/mL depletion in colony count after 24 h. As the extract concentration decreased from MIC value, no inhibitory effects were recorded.
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Affiliation(s)
- Rossana Roila
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
| | | | - David Ranucci
- Department of Veterinary Medicine, University of Perugia , Perugia, Italy
| | - Roberta Ortenzi
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
| | - Stefania Urbani
- Department of Agricultural, Food, and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Maurizio Servili
- Department of Agricultural, Food, and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Andrea Valiani
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
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23
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Hachicha Hbaieb R, Kotti F, Cortes-Francisco N, Caixach J, Gargouri M, Vichi S. Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry. Food Chem 2016; 210:631-9. [PMID: 27211691 DOI: 10.1016/j.foodchem.2016.05.026] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 05/03/2016] [Accepted: 05/05/2016] [Indexed: 11/26/2022]
Abstract
Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4°C or 25°C for 4weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives. We observed different trends in enzymes activities according to cultivar and storage temperature. Secoiridoid compounds, determined by high resolution mass spectrometry (HRMS), and their deacetoxylated, oxygenated, and deacetoxy-oxygenated derivatives were identified and their contents differed between the cultivars according to olive ripening degree and storage conditions. These differences could be due to β-glucosidase, POX and PPO activities changes during olive ripening and storage. Results also show that oxidised phenolic compounds could be a marker of VOO ''freshness".
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Affiliation(s)
- Rim Hachicha Hbaieb
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Faten Kotti
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Nuria Cortes-Francisco
- Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, Jordi Girona, 18-26, 08034 Barcelona, Spain
| | - Josep Caixach
- Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, Jordi Girona, 18-26, 08034 Barcelona, Spain
| | - Mohamed Gargouri
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
| | - Stefania Vichi
- Food Science and Nutrition Department, INSA, XaRTA (Catalonian Reference Network on FoodTechnology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
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24
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Tasioula-Margari M, Tsabolatidou E. Extraction, Separation, and Identification of Phenolic Compounds in Virgin Olive Oil by HPLC-DAD and HPLC-MS. Antioxidants (Basel) 2015; 4:548-62. [PMID: 26783843 PMCID: PMC4665431 DOI: 10.3390/antiox4030548] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2015] [Revised: 08/04/2015] [Accepted: 08/06/2015] [Indexed: 01/20/2023] Open
Abstract
The aim of this study was to evaluate the recovery of individual phenolic compounds extracted from virgin olive oil (VOO), from different Greek olive varieties. Sufficient recoveries (90%) of all individual phenolic compounds were obtained using methanol as an extraction solvent, acetonitrile for residue solubilization, and two washing steps with hexane. Moreover, in order to elucidate structural characteristics of phenolic compounds in VOO, high performance liquid chromatography with a diode array detector (HPLC-DAD) at 280 and 340 nm and HPLC coupled to electrospray ionization mass spectrometry (HPLC-ESI-MS) in the negative-ion mode were performed. The most abundant phenolic compounds were oleuropein derivatives with m/z 319 and 377 and ligstroside derivatives with m/z 303, 361. Lignans, such as 1-acetoxypinoresinol and pinoresinol were also present in substantial quantities in the phenolic fraction. However, pinoresinol was co-eluted with dialdehydic form of ligstroside aglycone (DAFLA) and it was not possible to be quantified separately. The phenolic extracts, obtained from different VOO samples, yielded similar HPLC profiles. Differences, however, were observed in the last part of the chromatogram, corresponding to isomers of the aldehydic form of ligstroside aglycone. Oxidized phenolic products, originating from secoiridoids, were also detected.
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Affiliation(s)
- Maria Tasioula-Margari
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina 45110, Greece.
| | - Eleftheria Tsabolatidou
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina 45110, Greece.
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25
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Effect of an olive phenolic extract on the quality of vegetable oils during frying. Food Chem 2015; 176:184-92. [DOI: 10.1016/j.foodchem.2014.12.036] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Revised: 12/05/2014] [Accepted: 12/12/2014] [Indexed: 11/24/2022]
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26
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Rubio-Senent F, Martos S, García A, Fernández-Bolaños JG, Rodríguez-Gutiérrez G, Fernández-Bolaños J. Isolation and Characterization of a Secoiridoid Derivative from Two-Phase Olive Waste (Alperujo). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1151-1159. [PMID: 25574580 DOI: 10.1021/jf5057716] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A secoiridoid derivative was isolated from the ethyl acetate extract of two-phase olive waste (alperujo). The structure of this compound was fully characterized as s-trans-(E)-3-(1-oxobut-2-en-2-yl)glutaric acid. The spectroscopic data, including one- and two-dimensional nuclear magnetic resonance, mass spectrometry, infrared analysis, and ultraviolet spectrum, were showed. The origin of this compound has not been previously studied, although it most likely results from the breakdown of the oleuropein (or ligstroside) secoiridoid skeleton via oxidation and decarboxylation of the dialdehydic form of elenolic acid, with this transformation being enhanced by extraction of phenolics with ethyl acetate. In addition, the bactericidal activity of (E)-3-(1-oxobut-2-en-2-yl)glutaric acid and extracts containing it was evaluated against two phytopatoghenic microorganisms Pseudomonas syringae and Agrobacterium tumefaciens.
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Affiliation(s)
- Fátima Rubio-Senent
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC) , Ctra Utrera km 1, Campus Universitario Pablo de Olavide, Edificio 46, Seville 41013, Spain
| | - Sergio Martos
- Departamento de Química Orgánica, Facultad de Química, Universidad de Sevilla , Profesor García González 1, Seville 41012, Spain
| | - Aránzazu García
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC) , Ctra Utrera km 1, Campus Universitario Pablo de Olavide, Edificio 46, Seville 41013, Spain
| | - José G Fernández-Bolaños
- Departamento de Química Orgánica, Facultad de Química, Universidad de Sevilla , Profesor García González 1, Seville 41012, Spain
| | - Guillermo Rodríguez-Gutiérrez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC) , Ctra Utrera km 1, Campus Universitario Pablo de Olavide, Edificio 46, Seville 41013, Spain
| | - Juan Fernández-Bolaños
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC) , Ctra Utrera km 1, Campus Universitario Pablo de Olavide, Edificio 46, Seville 41013, Spain
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27
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D'Antuono I, Kontogianni VG, Kotsiou K, Linsalata V, Logrieco AF, Tasioula-Margari M, Cardinali A. Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.033] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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