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Olmo-Cunillera A, Pérez M, López-Yerena A, Abuhabib MM, Ninot A, Romero-Aroca A, Vallverdú-Queralt A, Lamuela-Raventós RM. Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil. Antioxidants (Basel) 2023; 12:1776. [PMID: 37760079 PMCID: PMC10525235 DOI: 10.3390/antiox12091776] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 09/05/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids, squalene, and fatty acids contribute. The aim of this study was to evaluate the effect of malaxation conditions and olive storage on the composition of 'Corbella' EVOO produced in an industrial mill to determine which parameters and compounds could give more stable oils. Although a longer malaxation time at a higher temperature and olive storage had a negative effect on the content of α-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols, the antioxidant capacity and oxidative stability of the oil were improved because of an increase in the concentration of oleacein (56-71%) and oleocanthal (42-67%). Therefore, these two secoiridoids could be crucial for better stability and a longer shelf life of EVOOs, and their enhancement should be promoted. A synergistic effect between secoiridoids and carotenoids could also contribute to EVOO stability. Additionally, 'Corbella' cultivar seems to be a promising candidate for the production of EVOOs with a high oleic/linoleic ratio. These findings signify a notable advancement and hold substantial utility and significance in addressing and enhancing EVOO stability.
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Affiliation(s)
- Alexandra Olmo-Cunillera
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (M.P.); (A.L.-Y.); (M.M.A.); (A.V.-Q.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Maria Pérez
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (M.P.); (A.L.-Y.); (M.M.A.); (A.V.-Q.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Anallely López-Yerena
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (M.P.); (A.L.-Y.); (M.M.A.); (A.V.-Q.)
| | - Mohamed M. Abuhabib
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (M.P.); (A.L.-Y.); (M.M.A.); (A.V.-Q.)
| | - Antònia Ninot
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain; (A.N.); (A.R.-A.)
| | - Agustí Romero-Aroca
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain; (A.N.); (A.R.-A.)
| | - Anna Vallverdú-Queralt
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (M.P.); (A.L.-Y.); (M.M.A.); (A.V.-Q.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Rosa Maria Lamuela-Raventós
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.O.-C.); (M.P.); (A.L.-Y.); (M.M.A.); (A.V.-Q.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
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Kmiecik D, Fedko M, Małecka J, Siger A, Kowalczewski PŁ. Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process. Molecules 2023; 28:molecules28104247. [PMID: 37241988 DOI: 10.3390/molecules28104247] [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: 04/24/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of the study was to determine the stability and heat resistance of extra premium olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from Spain. Four samples were single-strain olive oils: Arbequina, Picual, Manzanilla, and Cornicabra. Two samples were a coupage of Arbequina and Picual varieties: Armonia (70% Arbequina and 30% Picual) and Sensation (70% Picual and 30% Arbequina). Olive oil samples were heated at 170 °C and 200 °C in a pan (thin layer model). In all samples, changes in indexes of lipid nutritional quality (PUFA/SFA, index of atherogenicity, index of thrombogenicity, and hypocholesterolemic/hypercholesterolemic ratio), changes in tocopherol, total polar compounds content, and triacylglycerol polymers were determined. Heating olive oil in a thin layer led to its degradation and depended on the temperature and the type of olive oil. Increasing the temperature from 170 to 200 °C resulted in significantly higher degradation of olive oil. At 200 °C, deterioration of lipid nutritional indices, total tocopherol degradation, and formation of triacylglycerol polymers were observed. A twofold increase in the polar fraction was also observed compared to samples heated at 170 °C. The most stable olive oils were Cornicabra and Picual.
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Affiliation(s)
- Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Monika Fedko
- Division of Fat and Oils and Food Concentrates Technology, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-787 Warsaw, Poland
| | - Justyna Małecka
- Liberado Justyna Małecka Oliwny Raj, 233 Dąbrowskiego St., 60-406 Poznań, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-634 Poznań, Poland
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
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Rodrigues N, Casal S, Pinho T, Cruz R, Baptista P, Martín H, Asensio-S.-Manzanera MC, Peres AM, Pereira JA. Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain). Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03858-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Revelou PK, Xagoraris M, Alexandropoulou A, Kanakis CD, Papadopoulos GK, Pappas CS, Tarantilis PA. Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars. Molecules 2021; 26:molecules26144151. [PMID: 34299426 PMCID: PMC8303967 DOI: 10.3390/molecules26144151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/04/2021] [Accepted: 07/06/2021] [Indexed: 11/16/2022] Open
Abstract
Virgin olive oil (VOO) is one of the key components of the Mediterranean diet owing to the presence of monounsaturated fatty acids and various bioactive compounds. These beneficial traits, which are usually associated with the cultivar genotype, are highlighting the demand of identifying characteristics of olive oil that will ensure its authenticity. In this work, the fatty acid (FA) composition of 199 VOO samples from Koroneiki, Megaritiki, Amfissis, and Manaki cultivars was determined and studied by chemometrics. Olive cultivar greatly influenced the FA composition, namely, oleic acid (from 75.36% for Amfissis to 65.81% for Megaritiki) and linoleic acid (from 13.35% for Manaki to 6.70% for Koroneiki). Spearman’s rho correlation coefficients revealed differences and similarities among the olive oil cultivars. The use of the forward stepwise algorithm identified the FAs arachidonic acid, gadoleic acid, linoleic acid, α-linolenic acid, palmitoleic acid, and palmitic acid as the most significant for the differentiation of samples. The application of linear and quadratic cross-validation discriminant analysis resulted in the correct classification of 100.00% and 99.37% of samples, respectively. The findings demonstrated the special characteristics of the VOO samples derived from the four cultivars and their successful botanical differentiation based on FA composition.
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Affiliation(s)
- Panagiota-Kyriaki Revelou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (P.-K.R.); (M.X.); (C.D.K.); (C.S.P.)
| | - Marinos Xagoraris
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (P.-K.R.); (M.X.); (C.D.K.); (C.S.P.)
| | | | - Charalabos D. Kanakis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (P.-K.R.); (M.X.); (C.D.K.); (C.S.P.)
| | - George K. Papadopoulos
- Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;
| | - Christos S. Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (P.-K.R.); (M.X.); (C.D.K.); (C.S.P.)
| | - Petros A. Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (P.-K.R.); (M.X.); (C.D.K.); (C.S.P.)
- Correspondence: ; Tel.: +30-210-529-4262
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Criado-Navarro I, Ledesma-Escobar CA, Olmo-Peinado JM, Parrado-Martínez MJ, Vílchez-García PJ, Espejo-Calvo JA, Priego-Capote F. Influence of fruit destoning on bioactive compounds of virgin olive oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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6
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The Effect of Ethnocentrism on Product Evaluation and Purchase Intention: The Case of Extra Virgin Olive Oil (EVOO). SUSTAINABILITY 2021. [DOI: 10.3390/su13094744] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
This study is framed within the concept of sustainability of local foods such as extra virgin olive oil (EVOO) and considers the effects of country of origin (COO) and ethnocentrism as relevant factors in decision making about product choice. Our work contributes to the literature regarding the food industry with the main objective of investigating how consumer ethnocentrism may affect not only behavioral intention but also the perception of the quality of the EVOO. The authors of the present paper developed this line of research via a review of the existing literature, leading to the elaboration of the conceptual model proposed in this paper. The research was developed through a laboratory experiment and the modeling of consumer behavior, raising a series of hypotheses, which were contrasted following the different analyses conducted on the data. Results were obtained on factors such as the differences in evaluation according to label type, the effect of ethnocentrism on perception and purchase intention, and structural knowledge of the weight of the different variables that influence this decision making. Several guidelines and conclusions are derived from these results, which refer to the use of COO information as well as the satisfaction of consumer ethnocentrism. Understanding the role played by consumer ethnocentrism in the evaluation of food products in accordance with their origin may yield useful information for local food producers.
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7
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Bastam N, Baninasab B, Mobli M, Goli SAH. Effects of Foliar Applications of Zinc in the Forms of Free Mineral or Amino Acid Complexed on Qualitative Characteristics of Olive Oil. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Nasim Bastam
- Department of Horticulture, College of Agriculture Isfahan University of Technology Isfahan 8415683111 Iran
| | - Bahram Baninasab
- Department of Horticulture, College of Agriculture Isfahan University of Technology Isfahan 8415683111 Iran
| | - Mostafa Mobli
- Department of Horticulture, College of Agriculture Isfahan University of Technology Isfahan 8415683111 Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan 8415683111 Iran
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López-Yerena A, Ninot A, Lozano-Castellón J, Escribano-Ferrer E, Romero-Aroca AJ, Belaj A, Vallverdú-Queralt A, Lamuela-Raventós RM. Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity. Antioxidants (Basel) 2020; 9:E1009. [PMID: 33080812 PMCID: PMC7603032 DOI: 10.3390/antiox9101009] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/14/2020] [Accepted: 10/15/2020] [Indexed: 01/18/2023] Open
Abstract
Food diversity, and in particular genetic diversity, is being lost at an alarming rate. Protection of natural areas is crucial to safeguard the world's threatened species. The Medes Islands (MI), located in the northwest Mediterranean Sea, are a protected natural reserve. Wild olive trees also known as oleasters make up part of the vegetation of the Meda Gran island. Among them, in 2012, a wild albino ivory-white olive tree with fruit was identified. Fruits were collected from this tree and their seeds were first sown in a greenhouse and then planted in an orchard for purposes of ex situ preservation. Seven out of the 78 seedling trees obtained (12%) produced ivory-white fruits. In autumn 2018, fruits from these trees were sampled. Although the fruits had low oil content, virgin olive oil with unique sensory, physicochemical, and stability characteristics was produced. With respect to the polyphenols content, oleacein was the main compound identified (373.29 ± 72.02 mg/kg) and the oleocanthal was the second most abundant phenolic compound (204.84 ± 52.58 mg/kg). Regarding pigments, samples were characterized by an intense yellow color, with 12.5 ± 4.6 mg/kg of chlorophyll and 9.2 ± 3.3 mg/kg of carotenoids. Finally, oleic acid was the main fatty acid identified. This study explored the resources of the natural habitat of the MI as a means of enrichment of olive oil diversity and authenticity of this traditional Mediterranean food.
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Affiliation(s)
- Anallely López-Yerena
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (J.L.-C.); (A.V.-Q.)
| | - Antònia Ninot
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology research team, 43120 Constantí, Spain; (A.N.); (A.J.R.-A.)
| | - Julián Lozano-Castellón
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (J.L.-C.); (A.V.-Q.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
| | - Elvira Escribano-Ferrer
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
- Department of Pharmacy and Pharmaceutical Technology and Physical Chemistry, Biopharmaceutics and Pharmacokinetics Unit, Institute of Nanoscience and Nanotechnology (IN2UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain
| | - Agustí J. Romero-Aroca
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology research team, 43120 Constantí, Spain; (A.N.); (A.J.R.-A.)
| | - Angjelina Belaj
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA)—Centro “Alameda del Obispo”, Avda. Menéndez Pidal s/n, E-14004 Córdoba, Spain;
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (J.L.-C.); (A.V.-Q.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
| | - Rosa M. Lamuela-Raventós
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Pharmacy and Food Sciences School, University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (J.L.-C.); (A.V.-Q.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
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Jimenez-Lopez C, Carpena M, Lourenço-Lopes C, Gallardo-Gomez M, Lorenzo JM, Barba FJ, Prieto MA, Simal-Gandara J. Bioactive Compounds and Quality of Extra Virgin Olive Oil. Foods 2020; 9:E1014. [PMID: 32731481 PMCID: PMC7466243 DOI: 10.3390/foods9081014] [Citation(s) in RCA: 176] [Impact Index Per Article: 44.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/23/2020] [Accepted: 07/24/2020] [Indexed: 01/10/2023] Open
Abstract
(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.
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Affiliation(s)
- Cecilia Jimenez-Lopez
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
| | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
| | - Maria Gallardo-Gomez
- CINBIO, Universidade de Vigo, Department of Biochemistry, Genetics and Immunology, Campus Universitario Lagoas Marcosende, 36310 Vigo, Spain;
| | - Jose M. Lorenzo
- Meat Technology Centre Foundation, 32900 San Cibrao das Viñas, Spain;
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain;
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
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Rong S, Wu Z, Cheng Z, Zhang S, Liu H, Huang Q. Genome-Wide Identification, Evolutionary Patterns, and Expression Analysis of bZIP Gene Family in Olive ( Olea europaea L.). Genes (Basel) 2020; 11:genes11050510. [PMID: 32380769 PMCID: PMC7288668 DOI: 10.3390/genes11050510] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 04/25/2020] [Accepted: 05/01/2020] [Indexed: 12/17/2022] Open
Abstract
Olive (Olea europaea.L) is an economically important oleaginous crop and its fruit cold-pressed oil is used for edible oil all over the world. The basic region-leucine zipper (bZIP) family is one of the largest transcription factors families among eukaryotic organisms; its members play vital roles in environmental signaling, stress response, plant growth, seed maturation, and fruit development. However, a comprehensive report on the bZIP gene family in olive is lacking. In this study, 103 OebZIP genes from the olive genome were identified and divided into 12 subfamilies according to their genetic relationship with 78 bZIPs of A. thaliana. Most OebZIP genes are clustered in the subgroup that has a similar gene structure and conserved motif distribution. According to the characteristics of the leucine zipper region, the dimerization characteristics of 103 OebZIP proteins were predicted. Gene duplication analyses revealed that 22 OebZIP genes were involved in the expansion of the bZIP family. To evaluate the expression patterns of OebZIP genes, RNA-seq data available in public databases were analyzed. The highly expressed OebZIP genes and several lipid synthesis genes (LPGs) in fruits of two varieties with different oil contents during the fast oil accumulation stage were examined via qRT-PCR. By comparing the dynamic changes of oil accumulation, OebZIP1, OebZIP7, OebZIP22, and OebZIP99 were shown to have a close relationship with fruit development and lipid synthesis. Additionally, some OebZIP had a significant positive correlation with various LPG genes. This study gives insights into the structural features, evolutionary patterns, and expression analysis, laying a foundation to further reveal the function of the 103 OebZIP genes in olive.
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Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain). Foods 2020; 9:foods9040427. [PMID: 32260195 PMCID: PMC7230829 DOI: 10.3390/foods9040427] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/26/2020] [Accepted: 03/30/2020] [Indexed: 12/15/2022] Open
Abstract
Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.
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12
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Azzini E, Maiani G, Turrini A, Intorre F, Lo Feudo G, Capone R, Bottalico F, El Bilali H, Polito A. The health-nutrition dimension: a methodological approach to assess the nutritional sustainability of typical agro-food products and the Mediterranean diet. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3684-3705. [PMID: 29315588 DOI: 10.1002/jsfa.8877] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 12/11/2017] [Accepted: 01/02/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND The aim of this paper is to provide a methodological approach to evaluate the nutritional sustainability of typical agro-food products, representing Mediterranean eating habits and included in the Mediterranean food pyramid. RESULTS For each group of foods, suitable and easily measurable indicators were identified. Two macro-indicators were used to assess the nutritional sustainability of each product. The first macro-indicator, called 'business distinctiveness', takes into account the application of different regulations and standards regarding quality, safety and traceability as well as the origin of raw materials. The second macro-indicator, called 'nutritional quality', assesses product nutritional quality taking into account the contents of key compounds including micronutrients and bioactive phytochemicals. For each indicator a 0-10 scoring system was set up, with scores from 0 (unsustainable) to 10 (very sustainable), with 5 as a sustainability benchmark value. The benchmark value is the value from which a product can be considered sustainable. A simple formula was developed to produce a sustainability index. CONCLUSION The proposed sustainability index could be considered a useful tool to describe both the qualitative and quantitative value of micronutrients and bioactive phytochemical present in foodstuffs. This methodological approach can also be applied beyond the Mediterranean, to food products in other world regions. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Elena Azzini
- Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Rome, Italy
| | - Giuseppe Maiani
- Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Rome, Italy
| | - Aida Turrini
- Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Rome, Italy
| | - Federica Intorre
- Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Rome, Italy
| | - Gabriella Lo Feudo
- Council for Agricultural Research and Economics (CREA), Research Centre for Olive, Citrus and Tree Fruit, Rende, CS, Italy
| | - Roberto Capone
- International Centre for Advanced Mediterranean Agronomic Studies of Bari (CIHEAM-Bari), Valenzano, Bari, Italy
| | - Francesco Bottalico
- International Centre for Advanced Mediterranean Agronomic Studies of Bari (CIHEAM-Bari), Valenzano, Bari, Italy
| | - Hamid El Bilali
- International Centre for Advanced Mediterranean Agronomic Studies of Bari (CIHEAM-Bari), Valenzano, Bari, Italy
| | - Angela Polito
- Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Rome, Italy
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13
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Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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14
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Borges TH, Ramalhosa E, Seiquer I, Pereira JA. Use of Response Surface Methodology (RSM) for the Identification of the Best Extraction Conditions for Headspace Solid-Phase Micro Extraction (HS-SPME) of the Volatile Profile of cv. Arbequina Extra-Virgin Olive Oil. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700356] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Thays H. Borges
- Estación Experimental del Zaidín; Consejo Superior de Investigaciones Científicas (CSIC); Camino del Jueves, Armilla Granada 18100 Spain
- Facultad de Farmacia; Dpto. de Nutrición y Bromatología; Universidad de Granada; Campus de Cartuja Granada 18012 Spain
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança; Campus de Santa Apolónia Bragança 5300-253 Portugal
| | - Isabel Seiquer
- Estación Experimental del Zaidín; Consejo Superior de Investigaciones Científicas (CSIC); Camino del Jueves, Armilla Granada 18100 Spain
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança; Campus de Santa Apolónia Bragança 5300-253 Portugal
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15
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D'Antuono I, Bruno A, Linsalata V, Minervini F, Garbetta A, Tufariello M, Mita G, Logrieco AF, Bleve G, Cardinali A. Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility. Food Chem 2017; 248:137-145. [PMID: 29329836 DOI: 10.1016/j.foodchem.2017.12.032] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 12/06/2017] [Accepted: 12/10/2017] [Indexed: 11/30/2022]
Abstract
The effects of fermentation by autochthonous microbial starters on phenolics composition of Apulian table olives, Bella di Cerignola (BDC), Termite di Bitetto (TDB) and Cellina di Nardò (CEL) were studied, highlighting also the cultivars influence. In BDC with starter, polyphenols amount doubled compared with commercial sample, while in TDB and CEL, phenolics remain almost unchanged. The main phenolics were hydroxytyrosol, tyrosol, verbascoside and luteolin, followed by hydroxytyrosol-acetate detected in BDC and cyanidine-3-glucoside and quercetin in CEL. Scavenger capacity in both DPPH and CAA assays, assessed the highest antioxidant effect for CEL with starters (21.7 mg Trolox eq/g FW; 8.5 μmol hydroxytyrosol eq/100 g FW). The polyphenols were highly in vitro bioaccessible (>60%), although modifications in their profile, probably for combined effect of environment and microorganisms, were noted. Finally, fermented table olives are excellent source of health promoting compounds, since hydroxytyrosol and tyrosol are almost 8 times more than in olive oil.
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Affiliation(s)
- Isabella D'Antuono
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Angelica Bruno
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Vito Linsalata
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Fiorenza Minervini
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Antonella Garbetta
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Maria Tufariello
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Giovanni Mita
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Antonio F Logrieco
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Gianluca Bleve
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Angela Cardinali
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy.
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16
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Mishra P, Lleó L, Cuadrado T, Ruiz-Altisent M, Hernández-Sánchez N. Monitoring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2984-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Becerra-Herrera M, Vélez-Martín A, Ramos-Merchante A, Richter P, Beltrán R, Sayago A. Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin. Food Chem 2017; 241:328-337. [PMID: 28958536 DOI: 10.1016/j.foodchem.2017.08.106] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 08/29/2017] [Accepted: 08/30/2017] [Indexed: 01/18/2023]
Abstract
Changes in phenolic profiles and color parameters can help to differentiate between extra virgin olive oils (EVOOs) with protected designation of origin (PDO). Phenolic profile characterization and CIELAB parameters determination of 9 PDO EVOOs from Spain were developed. Both properties of EVOOs are very relevant to their commercialization and increase the product value. The Serrana de Espadán olive cultivar was characterized for the first time and showed the highest pinoresinol concentrations and clarities in these olive oils, which are important values for the product image. To detect fraudulent instrumental work and implement quality control, principal component analysis (PCA) and linear discriminant analysis (LDA) were performed. EVOO geographical origin and cultivar distributions were achieved with cumulative variances of 93.4% and 92.4%, respectively. A categorization of PDO EVOOs was proposed using the following 7 phenolic compounds: phenolic alcohols (tyrosol and hydroxytyrosol), 3,4-DHPEA-EDA, 3,4-DHPEA-EA, p-HPEA-EDA, pinoresinol and total phenolic compounds.
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Affiliation(s)
- Mercedes Becerra-Herrera
- Department of Chemistry and Material Sciences, Area of Analytical Chemistry, Faculty of Experimental Sciences, University of Huelva, Agrifood Campus of International Excellence, CeiA3. Avd. Tres de Marzo S/N., 21007 Huelva, Spain; Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, P.O. Box 233, Santiago, Chile.
| | - Alberto Vélez-Martín
- Department of Integrated Sciences, Faculty of Experimental Sciences, University of Huelva, Avd. Tres de Marzo S/N., 21007 Huelva, Spain
| | - Adrián Ramos-Merchante
- Department of Integrated Sciences, Faculty of Experimental Sciences, University of Huelva, Avd. Tres de Marzo S/N., 21007 Huelva, Spain
| | - Pablo Richter
- Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, P.O. Box 233, Santiago, Chile
| | - Rafael Beltrán
- Department of Chemistry and Material Sciences, Area of Analytical Chemistry, Faculty of Experimental Sciences, University of Huelva, Agrifood Campus of International Excellence, CeiA3. Avd. Tres de Marzo S/N., 21007 Huelva, Spain
| | - Ana Sayago
- Department of Chemistry and Material Sciences, Area of Analytical Chemistry, Faculty of Experimental Sciences, University of Huelva, Agrifood Campus of International Excellence, CeiA3. Avd. Tres de Marzo S/N., 21007 Huelva, Spain
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18
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Borges TH, Pereira JA, Cabrera-Vique C, Lara L, Oliveira AF, Seiquer I. Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile. Food Chem 2017; 215:454-62. [DOI: 10.1016/j.foodchem.2016.07.162] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/18/2023]
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19
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Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability. Int J Mol Sci 2016; 17:ijms17111960. [PMID: 27886101 PMCID: PMC5133954 DOI: 10.3390/ijms17111960] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2016] [Revised: 11/09/2016] [Accepted: 11/17/2016] [Indexed: 11/17/2022] Open
Abstract
Olive oils have been shown to be more resistant to oxidation than other vegetable fats, mainly due to their fatty acid (FA) profile which is rich in oleic acid and to their high content of antioxidants, principally phenols and tocopherols. This has situated virgin olive oils (VOOs) among the fats of high nutritional quality. However, it is important to stress that the oil’s commercial category (olive oil, virgin olive oil, extra-virgin olive oil), the variety of the source plant, and the extraction-conservation systems all decisively influence the concentration of these antioxidants and the oil’s shelf-life. The present work studied the fatty acid (FA) and phenolic composition and the oxidative stability (OS) of eight olive varieties grown in Extremadura (Arbequina, Cornicabra, Manzanilla Cacereña, Manzanilla de Sevilla, Morisca, Pico Limón, Picual, and Verdial de Badajoz), with the olives being harvested at different locations and dates. The Cornicabra, Picual, and Manzanilla Cacereña VOOs were found to have high oleic acid contents (>77.0%), while the VOOs of Morisca and Verdial de Badajoz had high linoleic acid contents (>14.5%). Regarding the phenol content, high values were found in the Cornicabra (633 mg·kg−1) and Morisca (550 mg·kg−1) VOOs, and low values in Arbequina (200 mg·kg−1). The OS was found to depend upon both the variety and the date of harvesting. It was higher in the Cornicabra and Picual oils (>55 h), and lower in those of Verdial de Badajoz (26.3 h), Arbequina (29.8 h), and Morisca (31.5 h). In relating phenols and FAs with the OS, it was observed that, while the latter, particularly the linoleic content (R = −0.710, p < 0.001, n = 135), constitute the most influential factors, the phenolic compounds, especially o-diphenols, are equally influential when the oils’ linoleic content is ≥12.5% (R = 0.674, p < 0.001, n = 47). The results show that VOOs’ resistance to oxidation depends not only on the FA or phenolic profile, but also on the interaction of these compounds within the same matrix.
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20
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Salvo A, Rotondo A, La Torre GL, Cicero N, Dugo G. Determination of 1,2/1,3-diglycerides in Sicilian extra-virgin olive oils by 1H-NMR over a one-year storage period. Nat Prod Res 2016; 31:822-828. [PMID: 27871189 DOI: 10.1080/14786419.2016.1247084] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
This study is aimed to monitor by 1H NMR spectroscopy the effect of a 12-month storage period on the 1,2-diglycerides over 1,3-diglycerides ratio for five mono-cultivar 'extra virgin olive oils' (EVOO) (Arbequina, Arbosana, Cerasuola, Nocellara and FS17) and one blend of two different cultivars (Nocellara + Biancolilla) preserved in the dark and at room temperature. These quantifications, at 500 MHz, are readily extracted through a specific and original integration difference method. Albeit it was known that the isomerisation rate is affected by the free acidity, we here demonstrate that it also depends on the presence of specific macromolecules (lipases), indeed, different EVOO cultivars with similar free acidity, show different isomerisation rate. Our results are consistent with similar diglyceride monitoring performed on Greek and Spanish EVOOs by 31P NMR.
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Affiliation(s)
- Andrea Salvo
- a Department BIOMORF , University of Messina , Messina , Italy
| | | | | | - Nicola Cicero
- a Department BIOMORF , University of Messina , Messina , Italy
| | - Giacomo Dugo
- a Department BIOMORF , University of Messina , Messina , Italy
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21
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Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Valli E, Bendini A, Gallina Toschi T, Simal-Gandara J. Characterization of virgin olive oils produced with autochthonous Galician varieties. Food Chem 2016; 212:162-71. [PMID: 27374520 DOI: 10.1016/j.foodchem.2016.05.135] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 05/12/2016] [Accepted: 05/20/2016] [Indexed: 11/29/2022]
Abstract
The interest of Galician oil producers (NW Spain) in recovering the ancient autochthonous olive varieties Brava and Mansa has increased substantially in recent years. Virgin olive oils produced by co-crushing both varieties in two different proportions, reflecting the usual and most common practice adopted in this region, have gradually emerged for the production of virgin olive oils. Herein, the sensory and chemical characteristics of such oils were characterized by quality and genuineness-related parameters. The results of chemical analysis are discussed in terms of their effective contribution to the sensory profile, which suggests useful recommendations for olive oil producers to improve the quality of oils. Antioxidant compounds, together with aromas and coloured pigments were determined, and their contribution in determining the functional value and the sensory properties of oils was investigated. In general, given the high levels of phenolic compounds (ranging between 254 and 375mg/kg oil), tocopherols (about 165mg/kg oil) and carotenoids (10-12mg/kg oil); these are oils with long stability, especially under dark storage conditions, because stability is reinforced with the contribution of chlorophylls (15-22mg/kg oil). A major content of phenolic compounds, as well as a predominance of trans-2-hexen-1-al within odor-active compounds (from 897 to 1645μg/kg oil), responsible for bitter sensory notes. This characterization allows to developing new antioxidant-rich and flavour-rich VOOs, when co-crushing with a higher proportion of Brava olives, satisfying the consumers' demand in having access to more healthy dishes and peculiar sensory attributes.
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Affiliation(s)
- Patricia Reboredo-Rodríguez
- Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain
| | - Carmen González-Barreiro
- Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain
| | - Beatriz Cancho-Grande
- Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain
| | - Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy
| | - Jesus Simal-Gandara
- Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain.
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22
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Lante A, Tinello F, Lomolino G. The Use of Polyphenol Oxidase Activity to Identify a Potential Raisin Variety. FOOD BIOTECHNOL 2016. [DOI: 10.1080/08905436.2016.1166125] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Kosma I, Vavoura M, Kontakos S, Karabagias I, Kontominas M, Apostolos K, Badeka A. Characterization and Classification of Extra Virgin Olive Oil from Five Less Well-Known Greek Olive Cultivars. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2822-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ioanna Kosma
- ; Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina 45110 Greece
| | - Maria Vavoura
- ; Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina 45110 Greece
| | - Stavros Kontakos
- ; Department of Social Administration and Political Science; Democritus University of Thrace; Komotini 69100 Greece
| | - Ioannis Karabagias
- ; Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina 45110 Greece
| | - Michael Kontominas
- ; Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina 45110 Greece
- ; Department of Chemistry; American University in Cairo; New Cairo 11835 Egypt
| | - Kiritsakis Apostolos
- Department of Food Technology; Technological Educational Institute of Thessaloniki; Thessaloniki 54110 Greece
- Greek Observatory of Oxidative Stress; Thessaloniki 54622 Greece
| | - Anastasia Badeka
- ; Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina 45110 Greece
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24
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Castejón D, Fricke P, Cambero MI, Herrera A. Automatic ¹H-NMR Screening of Fatty Acid Composition in Edible Oils. Nutrients 2016; 8:93. [PMID: 26891323 PMCID: PMC4772056 DOI: 10.3390/nu8020093] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 01/14/2016] [Accepted: 01/29/2016] [Indexed: 11/30/2022] Open
Abstract
In this work, we introduce an NMR-based screening method for the fatty acid composition analysis of edible oils. We describe the evaluation and optimization needed for the automated analysis of vegetable oils by low-field NMR to obtain the fatty acid composition (FAC). To achieve this, two scripts, which automatically analyze and interpret the spectral data, were developed. The objective of this work was to drive forward the automated analysis of the FAC by NMR. Due to the fact that this protocol can be carried out at low field and that the complete process from sample preparation to printing the report only takes about 3 min, this approach is promising to become a fundamental technique for high-throughput screening. To demonstrate the applicability of this method, the fatty acid composition of extra virgin olive oils from various Spanish olive varieties (arbequina, cornicabra, hojiblanca, manzanilla, and picual) was determined by 1H-NMR spectroscopy according to this protocol.
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Affiliation(s)
- David Castejón
- Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Resonancia de Spin Electrónico (CAI de RMN y RSE), Universidad Complutense de Madrid, 28040 Madrid, Spain.
| | - Pascal Fricke
- Department of Molecular Biophysics, Leibniz-Institut für Molekulare Pharmakologie, 13125 Berlin, Germany.
| | - María Isabel Cambero
- Department of Nutrition, Bromatology and Food Technology, Veterinary Faculty, Universidad Complutense de Madrid, 28040 Madrid, Spain.
| | - Antonio Herrera
- Department of Organic Chemistry, Chemistry Faculty, Universidad Complutense de Madrid, 28040 Madrid, Spain.
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25
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Toker C, Yavuz N. The Effect of Boron Application on Chemical Characterization and Volatile Compounds of Virgin Olive Oil of Ayvalik Olive Cultivar. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2703-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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26
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Abdallah M, Vergara‐Barberán M, Lerma‐García MJ, Herrero‐Martínez JM, Simó‐Alfonso EF, Guerfel M. Classification of Tunisian extra virgin olive oils according to their genetic variety and maturity index using fatty acid profiles established by direct infusion mass spectrometry. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500230] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Marwa Abdallah
- Laboratoire Biotechnologie de l'OlivierCentre de Biotechnologie de Borj CedriaHammam‐LifTunisia
| | | | | | | | | | - Mokhtar Guerfel
- Laboratoire Biotechnologie de l'OlivierCentre de Biotechnologie de Borj CedriaHammam‐LifTunisia
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27
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Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Fregapane G, Salvador MD, Simal-Gándara J. BlendingLocalolive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400357] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Patricia Reboredo-Rodríguez
- Nutrition and Bromatology Group; Analytical and Food Chemistry Department. Faculty of Food Science and Technology; University of Vigo; Ourense Spain
| | - Carmen González-Barreiro
- Nutrition and Bromatology Group; Analytical and Food Chemistry Department. Faculty of Food Science and Technology; University of Vigo; Ourense Spain
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group; Analytical and Food Chemistry Department. Faculty of Food Science and Technology; University of Vigo; Ourense Spain
| | - Giuseppe Fregapane
- Food Technology Department; Faculty of Chemistry; University of Castilla-La Mancha; Ciudad Real Spain
| | | | - Jesus Simal-Gándara
- Nutrition and Bromatology Group; Analytical and Food Chemistry Department. Faculty of Food Science and Technology; University of Vigo; Ourense Spain
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28
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Obranović M, Škevin D, Kraljić K, Pospišil M, Neđeral S, Blekić M, Putnik P. Influence of Climate, Variety and Production Process on Tocopherols, Plastochromanol-8 and Pigments in Flaxseed Oil. Food Technol Biotechnol 2015; 53:496-504. [PMID: 27904385 DOI: 10.17113/ftb.53.04.15.4252] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The objective of this study is to compare the influence of genotype, environmental conditions and processing methods after maturation and harvesting of four varieties of flaxseed (Altess, Biltstar, Niagara and Oliwin) on the levels of tocochromanols, carotenoids and chlorophyll in flaxseed oil. Samples were produced by cold pressing of dry seeds and seeds heated for 30 min at 60 °C. Temperature, sunshine and rainfall were primary environmental conditions included. Grand mean of mass fraction of γ-tocopherol was (522±29), of plastochromanol-8 (305±2) and total tocochromanols (831±3) mg per kg of oil. The highest levels of these compounds and strongest antioxidant activity were found in cold- -pressed oil of Biltstar variety. During seed maturation, levels of γ-tocopherol and plastochromanol-8 increased with average temperature and total sunshine and decreased with total rainfall. Fifth week after flowering was identified as the maturation period with best climate conditions to achieve optimal tocochromanol content. Grand mean of mass fraction of carotenoids expressed as β-carotene was (1.83±0.01) and of chlorophyll expressed as pheophytin a (0.43±0.10) mg per kg of oil. Altess variety had the highest levels of pigments. Antioxidant activity decreased with the increase of chlorophyll, while correlations with carotenoids were not determined. Generally, oil obtained by cold pressing had higher levels of tocochromanols and lower levels of pigments but similar antioxidant activity to the oil after seed conditioning. The results of this study contribute to identifying the flaxseed variety that is the best for oil production with the highest antioxidant activity and nutritive value, and provide better understanding of tocochromanol biosynthesis depending on different climate conditions.
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Affiliation(s)
- Marko Obranović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Klara Kraljić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Milan Pospišil
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia
| | - Sandra Neđeral
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Monika Blekić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
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