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Ríos-Reina R, Aparicio-Ruiz R, Morales MT, García-González DL. Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods. Food Chem 2023; 399:133942. [DOI: 10.1016/j.foodchem.2022.133942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 07/15/2022] [Accepted: 08/10/2022] [Indexed: 12/01/2022]
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2
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Baccouri B, Sieren T, Rajhi I, Willenberg I. Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04148-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability. Foods 2022; 11:foods11101479. [PMID: 35627050 PMCID: PMC9140635 DOI: 10.3390/foods11101479] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 05/09/2022] [Accepted: 05/18/2022] [Indexed: 01/27/2023] Open
Abstract
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022). Moreover, the production of a product of quality with environmental respect is grown in demand. Consequently, the so-called “ecological” processes mostly interest the production market of extra virgin olive oils. Despite the current processing and extraction technologies, the characteristics of olive oil can still be optimized. In this regard, interesting technology to produce olive oil remains the stone removal of the olives before the extraction of the oil. Recently, the destoners preserved a less low oil yield. In light of recent progress, the review focuses on the influence of destoning on the quality of extra virgin olive oil, using a systematic approach. Interest in this technology is increasing and many researchers report that destoned olive oils show superior characteristics confronting with those obtained by the traditional method. These data indicate that destoning is one of the most significant advantages for the improvement of the oil qualitative traits and the system’s sustainability.
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4
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Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables. Foods 2022; 11:foods11050733. [PMID: 35267366 PMCID: PMC8909232 DOI: 10.3390/foods11050733] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/27/2022] [Accepted: 02/28/2022] [Indexed: 01/27/2023] Open
Abstract
Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that affect the latter have been in the epicenter of intensive research over the last decade. The production of bioactive peptides, vitamins (especially of the B-complex), gamma-aminobutyric acid, as well as phenolic and organosulfur compounds during lactic acid fermentation of fruits and vegetables has attracted specific attention. On the other hand, the production of biogenic amines has also been intensively studied due to the adverse health effects caused by their consumption. The data that are currently available indicate that the production of these compounds is a strain-dependent characteristic that may also be affected by the raw materials used as well as the fermentation conditions. The aim of the present review paper is to collect all data referring to the production of the aforementioned compounds and to present and discuss them in a concise and comprehensive way.
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5
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Attitudes towards Olive Oil Usage, Domestic Storage, and Knowledge of Quality: A Consumers' Survey in Greece. Nutrients 2021; 13:nu13113709. [PMID: 34835965 PMCID: PMC8621747 DOI: 10.3390/nu13113709] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/17/2021] [Accepted: 10/18/2021] [Indexed: 11/16/2022] Open
Abstract
Consumption of unbranded olive oil obtained in bulk has previously been reported to be very high in Greece, underlining the need to investigate knowledge regarding its health attributes and storage practices, two areas that can affect oil quality. This study aimed to investigate Greek consumers' use and choice of olive oil, their knowledge about its quality, as well as domestic storage practices of olive oil. A cross-sectional survey was conducted in a representative sample of 857 Greek households that consume olive oil, using a previously validated questionnaire. Most participating households use olive oil produced by themselves or by their extended family or friends (60.3%), and only 27.4% purchase branded olive oil, while 57% reported using extra virgin olive oil (EVOO). Only 38.4% of the respondents reported optimal domestic storage practices to maintain olive oil quality, with a significant greater percentage of non-producers group compared to olive oil producers. In all areas of Greece, the higher the knowledge of olive oil quality, the higher the probability of consumers selecting EVOO and perceiving olive oil price as low. The present survey highlights the need to heighten consumers' knowledge of olive oil attributes and correct storage practices and awareness about branded EVOO and its superior quality.
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6
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Kalogiouri NP, Kritikou E, Martakos IC, Lazarou C, Pentogennis M, Thomaidis NS. Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS. Molecules 2021; 26:5634. [PMID: 34577106 PMCID: PMC8471387 DOI: 10.3390/molecules26185634] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 09/01/2021] [Accepted: 09/13/2021] [Indexed: 01/18/2023] Open
Abstract
Extra virgin olive oil (EVOO) is recognized for its nutritional virtues and the beneficial health effects deriving from its hydrophilic fraction (phenolic acids, phenolic alcohols, flavonoids, and secoiridoids). The phenolic compounds of EVOOs possess multiple biological properties such as antioxidant, antimicrobial, anticarcinogenic, and anti-inflammatory properties, among others. Considering that EVOOs produced in Greece are recognized as high-quality products due to their rich phenolic content, it is imperative to characterize Greek monovarietal EVOOs and ensure that their uniqueness is closely linked to their botanical and territorial origin. In this work, an ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS) analytical method combined with target and suspect screening was used to characterize monovarietal EVOOs of the Kolovi variety from Lesvos, and thereby establish their phenolic fingerprint. Overall, 25 phenols were determined, and the total quantification and semi-quantification results ranged between 251 and 1230 mg/kg, highlighting the high phenolic content of the Kolovi variety from the island of Lesvos in the North Aegean.
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Affiliation(s)
| | | | | | | | | | - Nikolaos S. Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (N.P.K.); (E.K.); (I.C.M.); (C.L.); (M.P.)
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7
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Ríos‐Reina R, Camacho F, Morales ML, Jiménez‐Herrera B, Callejón RM. Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000375] [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]
Affiliation(s)
- Rocio Ríos‐Reina
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - Francisco Camacho
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - M. Lourdes Morales
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - Brígida Jiménez‐Herrera
- Department of Technology, Postharvest, and Food Industries, IFAPA “Cabra” Centre Institute for Research and Training in Agriculture and Fisheries Ctra. Cabra‐Doña Mencía, KM. 2.5 Cabra Córdoba 14940 Spain
| | - Raquel M. Callejón
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
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8
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Jurado-Campos N, García-Nicolás M, Pastor-Belda M, Bußmann T, Arroyo-Manzanares N, Jiménez B, Viñas P, Arce L. Exploration of the potential of different analytical techniques to authenticate organic vs. conventional olives and olive oils from two varieties using untargeted fingerprinting approaches. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107828] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Jukić Špika M, Perica S, Žanetić M, Škevin D. Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect? Antioxidants (Basel) 2021; 10:antiox10050689. [PMID: 33925722 PMCID: PMC8144995 DOI: 10.3390/antiox10050689] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/17/2021] [Accepted: 04/25/2021] [Indexed: 01/18/2023] Open
Abstract
The authenticity and typicity of monocultivar oils and knowledge of the changes that environmental olive growing conditions bring to naturally present antioxidants and sensory attributes of virgin olive oils (VOO) are important for quality and safety improvement. This study delivers a comprehensive evaluation of the factors affecting phenolics, fatty acid composition and sensory characteristics of cultivars Oblica and Leccino VOOs throughout ripening season at two distinct olive growing environments during three consecutive crop years, and ranks the importance of each factor. Specified parameters were significantly influenced by olive growing environmental conditions. At the colder location of higher altitude, both cultivars gained higher amount of stearic, linoleic and linolenic fatty acids, as well as a higher proportion of phenolic compounds, but lower amounts of oleic fatty acid. At the warmer location of lower altitude, both cultivars had oils with lower level of fruitiness, bitterness and pungency. Analysis of the main components showed that VOOs were primarily differentiated by the cultivar, then main groups were divided with regard to the growing site, while harvest period affected the biosynthesis of natural VOOs antioxidants but had the least impact. These results reveal that the composition of fatty acids, phenolic content and sensory profile are predominantly characteristics of a cultivar.
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Affiliation(s)
- Maja Jukić Špika
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-21-434-482
| | - Slavko Perica
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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10
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Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil Over the Harvesting Season. Foods 2020; 9:foods9121766. [PMID: 33260545 PMCID: PMC7759947 DOI: 10.3390/foods9121766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 11/23/2020] [Accepted: 11/26/2020] [Indexed: 11/17/2022] Open
Abstract
Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the traditional harvesting methods (tree vs. ground picked fruits), and the harvesting time (over a six-week period) on the oil characteristics. Free acidity, peroxide value, K232, K270, ΔK, total phenols, oxidative stability and the volatile compound profile (by SPME extraction, gas chromatography and mass detection) of olive oils from the Verdial de Badajoz cultivar were analysed. The organic production affected the peroxide value, total phenols, oxidative stability and 34 out of 145 volatile compounds. Its effect was much less strong than that of the harvesting method, which affected severely all the chemical and physical-chemical parameters and 105 out of 145 volatile compounds. Conversely, the harvesting time was revealed as a factor with little repercussion, on the chemical and physical-chemical parameters (only peroxide value was influenced), although it affected 83 out of 145 volatile compounds. The larger content in total phenols in the organic oils than in the conventional ones could explain the increase in oil stability and the differences in the volatile compounds.
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11
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Nikou T, Witt M, Stathopoulos P, Barsch A, Halabalaki M. Olive Oil Quality and Authenticity Assessment Aspects Employing FIA-MRMS and LC-Orbitrap MS Metabolomic Approaches. Front Public Health 2020; 8:558226. [PMID: 33102421 PMCID: PMC7545581 DOI: 10.3389/fpubh.2020.558226] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Accepted: 08/14/2020] [Indexed: 11/30/2022] Open
Abstract
Edible vegetable oils comprise integral components of humans' daily diet during the lifetime. Therefore, they constitute a central part of dietary-exposome, which among other factors regulates human health. In particular, the regular consumption of olive oil (OO) has been largely accepted as a healthy dietary pattern. Responsible for its recognition as a superior edible oil is its exceptional aroma and flavor. Its unique composition is characterized by high levels of monounsaturated fatty acids and the presence of minor constituents with important biological properties, such as the so-called OO polyphenols. Being a high added value product, OO suffers from extensive fraud and adulteration phenomena. However, its great chemical complexity, variability, and the plethora of parameters affecting OO composition hamper significantly the selection of the absolute criteria defining quality and authenticity, and a reliable and robust methodology is still unavailable. In the current study, Flow Injection Analysis-Magnetic Resonance Mass Spectrometry (FIA-MRMS) was investigated under a metabolic profiling concept for the analysis of Greek Extra Virgin Olive Oils (EVOO). More than 200 monovarietal (Koroneiki) EVOO samples were collected from the main Greek OO producing regions and investigated. Both intact oil and the corresponding polyphenols were analyzed in fast analysis time of 2 and 8 min, respectively. In parallel, an LC-Orbitrap MS platform was used to verify the efficiency of the method as well as a tool to increase the identification confidence of the proposed markers. Based on the results, with FIA-MRMS, comparable and improved projection and prediction models were generated in comparison to those of the more established LC-MS methodology. With FIA-MRMS more statistically significant compounds and chemical classes were identified as quality and authenticity markers, associated with specific parameters, i.e. geographical region, cultivation practice, and production procedure. Furthermore, it was possible to monitor both lipophilic and hydrophilic compounds with a single analysis. To our knowledge, this approach is among the few studies in which two FT-MS platforms combining LC and FIA methods were integrated to provide solutions to quality control aspects of OO. Moreover, both lipophilic and hydrophilic components are analyzed together, providing a holistic quality control workflow for OO.
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Affiliation(s)
- Theodora Nikou
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Panagiotis Stathopoulos
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Maria Halabalaki
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
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12
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de Lorgeril M, Salen P, Rabaeus M. New and traditional foods in a modernized Mediterranean diet model. Eur J Clin Nutr 2020; 72:47-54. [PMID: 30487564 DOI: 10.1038/s41430-018-0308-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Mediterranean diet is definitely one of the healthiest dietary models. Next questions are: is the traditional Mediterranean diet adapted to the modern environmental and existential conditions? Could and/or should it be "modernized" to adapt to the various geographical, environmental, ethnic, and religious characteristics? If "modernization" is required, which traditional Mediterranean foods should be imperatively conserved as they are? Alternatively, which "new" foods-not traditional or not Mediterranean-could be introduced to help people to still respect the basic healthy Mediterranean diet principles? The present article intends to help solving these new questions.
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Affiliation(s)
- Michel de Lorgeril
- Coeur et Nutrition, School of Medicine, Grenoble Alps University, Grenoble, France.
| | - Patricia Salen
- Coeur et Nutrition, School of Medicine, Grenoble Alps University, Grenoble, France
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13
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Lanza B, Ninfali P. Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices. Antioxidants (Basel) 2020; 9:E41. [PMID: 31906540 PMCID: PMC7023406 DOI: 10.3390/antiox9010041] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 12/17/2019] [Accepted: 12/28/2019] [Indexed: 01/11/2023] Open
Abstract
: This review focuses on the conditions required to increase and maintain the antioxidant nutrients in both extra virgin olive oil (EVOO) and table olives (TOs) from the agronomic and technological practices to the gastronomy. The main antioxidants of TOs and EVOO are phenol alcohols and acids, secoiridoids, lignans and flavones, all of which possess the ability to prolong the oil's shelf-life and exhibit healthy properties for humans. The precise detection of secoiridoid derivatives remains the breakthrough for the nutritional and health quality certification of extra virgin olive oils (EVOOs) required for EFSA health claims. To attain the necessary antioxidant quality in both EVOO and TOs, it is necessary to hard focus on the several steps in the production chain, including olive cultivar, agronomic conditions, harvesting methods, and transformation technology. The quality level is maintained if the storage conditions aim to minimize the oxidative processes that occur due to oxygen and light. In terms of minor polar biophenols, there is disagreement on which between the organic or conventional EVOOs show higher concentration values. The strict disciplinary of production of protected designation EVOOs does not ensure higher phenol values in comparison to the artisanal EVOOs. In gastronomy, the EVOOs are preferable to seed oils, particularly during frying vegetable. The EVOOs show higher heat stability, linked both to the fatty acid composition and the phenol content, that is important for preventing fatty acids oxidation. Concerning TOs, the commercial presentation includes olives and olive paste. Both products show a remarkable loss of natural antioxidants after pasteurization and during storage as the thermal treatment mostly impacts on TOs secoiridoids.
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Affiliation(s)
- Barbara Lanza
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale 38, I-65012 Cepagatti (PE), Italy
| | - Paolino Ninfali
- Department of Biomolecular Sciences, University of Urbino “Carlo Bo”, 61029 Urbino (PU), Italy;
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14
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López-Yerena A, Lozano-Castellón J, Olmo-Cunillera A, Tresserra-Rimbau A, Quifer-Rada P, Jiménez B, Pérez M, Vallverdú-Queralt A. Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil. Molecules 2019; 24:E1986. [PMID: 31126122 PMCID: PMC6572524 DOI: 10.3390/molecules24101986] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 05/14/2019] [Accepted: 05/18/2019] [Indexed: 11/26/2022] Open
Abstract
Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivated under organic and conventional systems. The quantification and identification of individual polyphenols was carried out by liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS). Significantly higher levels (p < 0.05) of phenolic compounds were found in organic EVOOs. The methodology used was able to detect previously unreported differences in bioactive components between organic and conventional EVOOs.
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Affiliation(s)
- Anallely López-Yerena
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Anna Tresserra-Rimbau
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
- Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Center, Universitat Rovira i Virgili, 43002 Reus, Spain.
| | - Paola Quifer-Rada
- Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, 08041 Barcelona, Spain.
| | - Brígida Jiménez
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica, Centro de Cabra, Antigua Ctra, Cabra-Doña Mencía, Km. 2.5, 14940 Córdoba, Spain.
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
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15
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Restuccia D, Clodoveo ML, Corbo F, Loizzo MR. De-stoning technology for improving olive oil nutritional and sensory features: The right idea at the wrong time. Food Res Int 2018; 106:636-646. [PMID: 29579969 DOI: 10.1016/j.foodres.2018.01.043] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 01/14/2018] [Accepted: 01/18/2018] [Indexed: 10/18/2022]
Abstract
De-stoning technology has been introduced in the olive oil sector more than twenty years ago. It has not gained momentum because, sometimes, innovative ideas are not accepted since they are suggested at the wrong time or under the wrong circumstances. Virgin olive oil (VOO) is one of the most popular functional foods, mainly due to its antioxidant properties. These features, as well as other nutritional characteristics are generally enhanced by the de-stoning process. However, despite the improvement of the nutritional value, in the past the de-stoned oil didn't achieve marketing success mainly in relation to technological limitations (i.e. low oil yield). Only in recent years healthy properties became an element able to influence consumers' behavior, overcoming the limit of low oil yields and attracting the attention of olive oil producers. An analysis of the advantages, in terms of product quality and process sustainability, is given in this review. Here, for the first time, the fragmented results reported in literature are critically analyzed underlining the contradictions reported by different authors showing the main reasons for the unlucky fate of this technology in the industrial sector. In the final section the challenges, that future research must focus on, are presented, including emerging technologies in VOO processing. Literature data, for the first time discussed here exhaustively, show that de-stoning technology is a mechanical strategy useful to increase the nutritional and the sensory quality of the product. Moreover, it reduces the depletion of natural resources obtaining a selective crushing of the drupe by removing the stones from the olive paste so increasing the sustainability and efficiency of VOO extraction plants.
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Affiliation(s)
- Donatella Restuccia
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Arcavacata di Rende, CS, Italy
| | - Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science, University of Bari, Via Orabona 4, 70125 Bari, Italy
| | - Filomena Corbo
- Department of Pharmacy-Drug Sciences, University of Bari, Via Orabona 4, 70125 Bari, Italy.
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Arcavacata di Rende, CS, Italy
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16
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Hurtado-Barroso S, Tresserra-Rimbau A, Vallverdú-Queralt A, Lamuela-Raventós RM. Organic food and the impact on human health. Crit Rev Food Sci Nutr 2017; 59:704-714. [PMID: 29190113 DOI: 10.1080/10408398.2017.1394815] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
In the last decade, the production and consumption of organic food have increased steadily worldwide, despite the lower productivity of organic crops. Indeed, the population attributes healthier properties to organic food. Although scientific evidence is still scarce, organic agriculture seems to contribute to maintaining an optimal health status and decreases the risk of developing chronic diseases. This may be due to the higher content of bioactive compounds and lower content of unhealthy substances such as cadmium and synthetic fertilizers and pesticides in organic foods of plant origin compared to conventional agricultural products. Thus, large long-term intervention studies are needed to determine whether an organic diet is healthier than a diet including conventionally grown food products. This review provides an update of the present knowledge of the impact of an organic versus a conventional food diet on health.
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Affiliation(s)
- Sara Hurtado-Barroso
- a Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences , University of Barcelona , Barcelona , Spain.,b CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III , Spain.,c INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona , Barcelona , Spain
| | - Anna Tresserra-Rimbau
- a Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences , University of Barcelona , Barcelona , Spain.,b CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III , Spain.,c INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona , Barcelona , Spain
| | - Anna Vallverdú-Queralt
- a Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences , University of Barcelona , Barcelona , Spain.,b CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III , Spain
| | - Rosa María Lamuela-Raventós
- a Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences , University of Barcelona , Barcelona , Spain.,b CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III , Spain.,c INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona , Barcelona , Spain
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17
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Jiménez B, Rivas A, Lorenzo ML, Sánchez-Ortiz A. Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3387] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Brígida Jiménez
- Department of Technology, Postharvest, and Food Industries; IFAPA ‘Cabra’ Centre, Institute for Research and Training in Agriculture and Fisheries; Ctra. Cabra-Doña Mencía, Km. 2.5, 14940, Cabra Córdoba Spain
| | - Ana Rivas
- Faculty of Pharmacy, Campus de Cartuja s/n; University of Granada; 18071 Granada Spain
| | - María Luisa Lorenzo
- Faculty of Pharmacy, Campus de Cartuja s/n; University of Granada; 18071 Granada Spain
| | - Araceli Sánchez-Ortiz
- Department of Technology, Postharvest, and Food Industries, IFAPA ‘Venta del Llano’ Centre; Institute for Research and Training in Agriculture and Fisheries; Ctra. Bailén-Motril, 23620, Km. 18,5, Mengíbar Jaén Spain
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18
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Kalogiouri NP, Aalizadeh R, Thomaidis NS. Investigating the organic and conventional production type of olive oil with target and suspect screening by LC-QTOF-MS, a novel semi-quantification method using chemical similarity and advanced chemometrics. Anal Bioanal Chem 2017; 409:5413-5426. [PMID: 28540463 DOI: 10.1007/s00216-017-0395-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Revised: 04/27/2017] [Accepted: 05/03/2017] [Indexed: 11/26/2022]
Abstract
The discrimination of organic and conventional production has been a critical topic of public discussion and constitutes a scientific issue. It remains a challenge to establish a correlation between the agronomical practices and their effects on the composition of olive oils, especially the phenolic composition, since it defines their organoleptic and nutritional value. Thus, a liquid chromatography-electrospray ionization-quadrupole time of flight tandem mass spectrometric method was developed, using target and suspect screening workflows, coupled with advanced chemometrics for the identification of phenolic compounds and the discrimination between organic and conventional extra virgin olive oils. The method was optimized by one-factor design and response surface methodology to derive the optimal conditions of extraction (methanol/water (80:20, v/v), pure methanol, or acetonitrile) and to select the most appropriate internal standard (caffeic acid or syringaldehyde). The results revealed that extraction with methanol/water (80:20, v/v) was the optimum solvent system and syringaldehyde 1.30 mg L-1 was the appropriate internal standard. The proposed method demonstrated low limits of detection in the range of 0.002 (luteolin) to 0.028 (tyrosol) mg kg-1. Then, it was successfully applied in 52 olive oils of Kolovi variety. In total, 13 target and 24 suspect phenolic compounds were identified. Target compounds were quantified with commercially available standards. A novel semi-quantitation strategy, based on chemical similarity, was introduced for the semi-quantification of the identified suspects. Finally, ant colony optimization-random forest model selected luteolin as the only marker responsible for the discrimination, during a 2-year study. Graphical abstract Investigation of the organic and conventional production type of olive oil by LC-QTOF-MS.
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Affiliation(s)
- Natasa P Kalogiouri
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece
| | - Reza Aalizadeh
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece.
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19
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Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers. Food Chem 2017; 217:425-430. [DOI: 10.1016/j.foodchem.2016.08.068] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 06/07/2016] [Accepted: 08/22/2016] [Indexed: 11/20/2022]
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20
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Ramakrishnan V, Luthria DL. Recent applications of NMR in food and dietary studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:33-42. [PMID: 27435122 DOI: 10.1002/jsfa.7917] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 06/29/2016] [Accepted: 07/13/2016] [Indexed: 06/06/2023]
Abstract
Over the last decade, a wide variety of new foods have been introduced into the global marketplace, many with health benefits that exceed those of traditional foods. Simultaneously, a wide range of analytical technologies has evolved that allow greater capability for the determination of food composition. Nuclear magnetic resonance (NMR), traditionally a research tool used for structural elucidation, is now being used frequently for metabolomics and chemical fingerprinting. Its stability and inherent ease of quantification have been exploited extensively to identify and quantify bioactive components in foods and dietary supplements. In addition, NMR fingerprints have been used to differentiate cultivars, evaluate sensory properties of food and investigate the influence of growing conditions on food crops. Here we review the latest applications of NMR in food analysis. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Venkatesh Ramakrishnan
- Food Composition Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture, Beltsville, MD, 20705, USA
| | - Devanand L Luthria
- Food Composition Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture, Beltsville, MD, 20705, USA
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21
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Bhatia A, Meena B, Shukla SK, Sidhu OP, Upreti DK, Mishra A, Roy R, Nautiyal CS. Determination of Pentacyclic Triterpenes fromBetula utilisby High-Performance Liquid Chromatography and High-Resolution Magic Angle Spinning Nuclear Magnetic Resonance Spectroscopy. ANAL LETT 2016. [DOI: 10.1080/00032719.2016.1165243] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Romero N, Saavedra J, Tapia F, Sepúlveda B, Aparicio R. Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:583-592. [PMID: 25655098 DOI: 10.1002/jsfa.7127] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Revised: 01/30/2015] [Accepted: 02/03/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND This study involved two commercial orchards located in Limarí Valley and Molina from two important Chilean production zones of extra virgin olive oil (EVOO). The investigation evaluated the effects of climate, soil composition, agricultural practices (fertilization and irrigation) and variety (considering two harvests) on the compounds responsible for the flavor of EVOO (volatiles and phenols) and how these compounds can explain the differences in chemical profiles by geographical origin, cultivar and fruit ripeness stage. RESULTS Varieties from the Limarí Valley presented the highest content of phenolic compounds. A significant relationship (P < 0.05) between volatile compounds and climate indicated that the compounds produced via the lipoxygenase cascade were affected by the maximum temperature and, to a lesser extent, by evapo-transpiration and irrigation. The selection of different individual phenolic and volatile compounds independently allowed the significant differentiation of EVOOs, principally by geographical origin, crop season, fruit ripeness stage and, in a few cases, by cultivar. CONCLUSION Soil and climate of the Chilean regions have much more influence than cultivars on the concentration of sensory quality compounds. Difference in latitude between orchards increases the importance of the geographical origin on the virgin olive oil chemical composition while full irrigation decreases the impact of the cultivar.
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Affiliation(s)
- Nalda Romero
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - Jorge Saavedra
- Escuela de Alimentos, Facultad de Ciencias Agrarias y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716, Valparaíso, Chile
| | - Francisco Tapia
- Instituto de Investigaciones Agropecuarias (INIA Intihuasi), Colina San Joaquín s/n, La Serena, Chile
| | - Betsabet Sepúlveda
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - Ramón Aparicio
- Instituto de la Grasa (CSIC), Padre García Tejero 4, E-41012, Seville, Spain
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23
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Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review. Anal Chim Acta 2016; 913:1-21. [PMID: 26944986 DOI: 10.1016/j.aca.2016.01.025] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Revised: 01/06/2016] [Accepted: 01/15/2016] [Indexed: 11/20/2022]
Abstract
Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of analytical tests planned to ensure its quality and genuineness. Almost all official methods demand high use of reagents and manpower. Because of that, analytical development in this area is continuously evolving. Therefore, this review focuses on analytical methods for EVOO/VOO which use fast and smart approaches based on chemometric techniques in order to reduce time of analysis, reagent consumption, high cost equipment and manpower. Experimental approaches of chemometrics coupled with fast analytical techniques such as UV-Vis spectroscopy, fluorescence, vibrational spectroscopies (NIR, MIR and Raman fluorescence), NMR spectroscopy, and other more complex techniques like chromatography, calorimetry and electrochemical techniques applied to EVOO/VOO production and analysis have been discussed throughout this work. The advantages and drawbacks of this association have also been highlighted. Chemometrics has been evidenced as a powerful tool for the oil industry. In fact, it has been shown how chemometrics can be implemented all along the different steps of EVOO/VOO production: raw material input control, monitoring during process and quality control of final product.
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Metabolomics of Olive Fruit: A Focus on the Secondary Metabolites. COMPENDIUM OF PLANT GENOMES 2016. [DOI: 10.1007/978-3-319-48887-5_8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Vallverdú-Queralt A, Lamuela-Raventós RM. Foodomics: A new tool to differentiate between organic and conventional foods. Electrophoresis 2015; 37:1784-94. [DOI: 10.1002/elps.201500348] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 10/09/2015] [Accepted: 10/15/2015] [Indexed: 12/21/2022]
Affiliation(s)
- Anna Vallverdú-Queralt
- INRA; UMR1083 Sciences pour l′œnologie; France
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN.) Instituto de Salud Carlos III; Madrid Spain
| | - Rosa Maria Lamuela-Raventós
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN.) Instituto de Salud Carlos III; Madrid Spain
- Nutrition and Food Science Department, XaRTA, INSA. School of Pharmacy; University of Barcelona; Barcelona Spain
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26
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Effect of Agronomical Practices on the Nutritional Quality of Virgin Olive Oil at Different Ripening Stages. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2710-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Mahrous EA, Farag MA. Two dimensional NMR spectroscopic approaches for exploring plant metabolome: A review. J Adv Res 2014; 6:3-15. [PMID: 25685540 PMCID: PMC4293671 DOI: 10.1016/j.jare.2014.10.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2014] [Revised: 10/09/2014] [Accepted: 10/11/2014] [Indexed: 01/06/2023] Open
Abstract
Today, most investigations of the plant metabolome tend to be based on either nuclear magnetic resonance (NMR) spectroscopy or mass spectrometry (MS), with or without hyphenation with chromatography. Although less sensitive than MS, NMR provides a powerful complementary technique for the identification and quantification of metabolites in plant extracts. NMR spectroscopy, well appreciated by phytochemists as a particularly information-rich method, showed recent paradigm shift for the improving of metabolome(s) structural and functional characterization and for advancing the understanding of many biological processes. Furthermore, two dimensional NMR (2D NMR) experiments and the use of chemometric data analysis of NMR spectra have proven highly effective at identifying novel and known metabolites that correlate with changes in genotype or phenotype. In this review, we provide an overview of the development of NMR in the field of metabolomics with special focus on 2D NMR spectroscopic techniques and their applications in phytomedicines quality control analysis and drug discovery from natural sources, raising more attention at its potential to reduce the gap between the pace of natural products research and modern drug discovery demand.
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Affiliation(s)
- Engy A Mahrous
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Kasr el Aini st. P.B. 11562, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Kasr el Aini st. P.B. 11562, Egypt
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