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Soldo B, Jukić Špika M, Pasković I, Vuko E, Polić Pasković M, Ljubenkov I. The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars. Molecules 2024; 29:1696. [PMID: 38675515 PMCID: PMC11051971 DOI: 10.3390/molecules29081696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 03/25/2024] [Accepted: 04/04/2024] [Indexed: 04/28/2024] Open
Abstract
The lipoxygenase pathway has a significant influence on the composition of the volatile components of virgin olive oil (VOO). In this work, the influence of the maturity index (MI) on the activity of the lipoxygenase enzyme (LOX) in the fruits of the autochthonous Dalmatian olive cultivars Oblica, Levantinka and Lastovka was studied. The analysis of the primary oxidation products of linoleic acid in the studied cultivars showed that LOX synthesises a mixture of 9- and 13-hydroperoxides of octadecenoic acid in a ratio of about 1:2, which makes it a non-traditional plant LOX. By processing the fruits of MI~3, we obtained VOOs with the highest concentration of desirable C6 volatile compounds among the cultivars studied. We confirmed a positive correlation between MI, the enzyme activity LOX and the concentration of hexyl acetate and hexanol in cultivars Oblica and Lastovka, while no positive correlation with hexanol was observed in the cultivar Levantinka. A significant negative correlation was found between total phenolic compounds in VOO and LOX enzyme activity, followed by an increase in the MI of fruits. This article contributes to the selection of the optimal harvest time for the production of VOOs with the desired aromatic properties and to the knowledge of the varietal characteristics of VOOs.
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Affiliation(s)
- Barbara Soldo
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| | - Maja Jukić Špika
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Igor Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (M.P.P.)
- Faculty of Health Studies, University of Rijeka, Viktora Cara Emina 5, HR-51000 Rijeka, Croatia
| | - Elma Vuko
- Department of Biology, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| | - Marija Polić Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (M.P.P.)
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
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2
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Díaz-Montaña EJ, Brignot H, Aparicio-Ruiz R, Thomas-Danguin T, Morales MT. Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach. Food Chem 2024; 437:137855. [PMID: 37944364 DOI: 10.1016/j.foodchem.2023.137855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/12/2023]
Abstract
The sensory perception of virgin olive oil is complex and produced mainly by phenols and volatiles. These compounds are affected by the interaction with other components of the oil matrix and by biological factors. The aim of the work was to study the saliva effect and/or the presence of phenols on the release of 12 volatiles, using different olive oil matrices and volatile concentrations, and applying Solid Phase Microextration-Gas Chromatography-Flame Ionization Detection, Proton Transfer Reaction-Mass Spectrometry and sensory analysis. The volatile concentrations in the headspace showed significant differences (p < 0.05) between the different matrices, being easily detected the effect exerted by phenols and biological components from 3.8 mg/Kg. The results showed that the presence of unsaturation in the volatile molecules affect their release, being lower the concentration of saturated volatiles released in presence of phenols. All the compounds were in higher concentration in the headspace of the olive oil-phenol-saliva matrix.
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Affiliation(s)
- Enrique Jacobo Díaz-Montaña
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain.
| | - Hélène Brignot
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - Ramón Aparicio-Ruiz
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - María Teresa Morales
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
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3
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Chen X, Zhang W, Quek SY, Zhao L. Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design. Compr Rev Food Sci Food Saf 2023; 22:4004-4029. [PMID: 37350045 DOI: 10.1111/1541-4337.13195] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 05/02/2023] [Accepted: 05/27/2023] [Indexed: 06/24/2023]
Abstract
With consumers gaining prominent awareness of health and well-being, a diverse range of fortified or reformulated novel food is developed to achieve personalized or tailored nutrition using protein, carbohydrates, or fat as building blocks. Flavor property is a critical factor in the acceptability and marketability of fortified or reformulated food. Major food ingredients are able to interact with flavor compounds, leading to a significant change in flavor release from the food matrix and, ultimately, altering flavor perception. Although many efforts have been made to elucidate how food matrix components change flavor binding capacities, the influences on flavor perception and their implications for the innovation of fortified or reformulated novel food have not been systematically summarized up to now. Thus, this review provides detailed knowledge about the binding behaviors of flavors to major food ingredients, as well as their influences on flavor retention, release, and perception. Practical approaches for manipulating these interactions and the resulting flavor quality are also reviewed, from the scope of their intrinsic and extrinsic influencing factors with technologies available, which is helpful for future food innovation. Evaluation of food-ingredient interactions using real food matrices while considering multisensory flavor perception is also prospected, to well motivate food industries to investigate new strategies for tasteful and healthy food design in response to consumers' unwillingness to compromise on flavor for health.
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Affiliation(s)
- Xiao Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Siew Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
- Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North, New Zealand
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
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4
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Pu D, Shan Y, Wang J, Sun B, Xu Y, Zhang W, Zhang Y. Recent trends in aroma release and perception during food oral processing: A review. Crit Rev Food Sci Nutr 2022; 64:3441-3457. [PMID: 36218375 DOI: 10.1080/10408398.2022.2132209] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing food with better sensory quality. This requires a comprehensive understanding of the basic rules of aroma transmission and aroma perception during food oral processing and its behind mechanism. This review summarized the latest developments in aroma release from food to retronasal cavity, aroma release and delivery influencing factors, aroma perception mechanisms. The individual variance is the most important factor affecting aroma release and perception. Therefore, the intelligent chewing simulator is the key to establish a standard analytical method. The key odorants perceived from the retronasal cavity should be given more attention during food oral processing. Identification of the olfactory receptor activated by specific odorants and its binding mechanisms are still the bottleneck. Electrophysiology and image technology are the new noninvasive technologies in elucidating the brain signals among multisensory, which can fill the gap between aroma perception and other senses. Moreover, it is necessary to develop a new approach to integrate the relationship among aroma binding parameters, aroma concentration, aroma attributes and cross-modal reactions to make the aroma prediction model more accurate.
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Affiliation(s)
- Dandan Pu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yimeng Shan
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Juan Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Youqiang Xu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
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Morsy MK, Sami R, Algarni E, Al-Mushhin AAM, Benajiba N, A. A, Almasoudi AG, Mekawi E. Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil. Antioxidants (Basel) 2022; 11:antiox11020338. [PMID: 35204220 PMCID: PMC8868781 DOI: 10.3390/antiox11020338] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/30/2022] [Accepted: 02/04/2022] [Indexed: 01/18/2023] Open
Abstract
The by-product of sesame seed coats from the tahini industry was used for the extraction of bioactive compounds as novel antioxidants. This study was designed to evaluate the effect of a natural antioxidant on the quality of refined olive oil (ROO) stored at 60 ± 1 °C for up to 48 days. The lyophilized sesame seed coats extract (LSSCE) was placed into fresh ROO at three levels, i.e., 200, 400, and 600 mg kg−1, and compared with 200 mg kg−1 BHT (reference) and without antioxidant (control). LSSCE exhibited high phenolic (105.9 mg GAE g−1) and lignin (6.3 mg g−1) contents as well as antioxidant activity based on HPLC/DAD. In ROO samples, Including LSSCE, the values of peroxide, p-anisidine, K232, and K270 were remarkably lower than control during storage. The kinetic rate constant (k) of oxidation indicators was the lowest in ROO samples containing BHT and LSSCE 600 mg kg−1compared with other treatments. LSSCE improved the organoleptic acceptability of ROO samples up to 48 days of storage. Moreover, the shelf life (assuming a Q10 value of 2.0 for lipid oxidation) of ROO treated with LSSCE was increased. The findings revealed that LSSCE is a promising natural antioxidant in delaying oxidation, enhancing oil stability, and prolonging the shelf life (~475 days at ambient temperature).
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Affiliation(s)
- Mohamed K. Morsy
- Department of Food Technology, Faculty of Agriculture, Benha University, Benha 13736, Qaluobia, Egypt
- Correspondence: (M.K.M.); (R.S.)
| | - Rokayya Sami
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
- Correspondence: (M.K.M.); (R.S.)
| | - Eman Algarni
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Amina A. M. Al-Mushhin
- Department of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia;
| | - Nada Benajiba
- Department of Basic Health Sciences, Deanship of Preparatory Year, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia;
| | - Almasoudi A.
- Chemistry Department, Faculty of Science, King Abdulaziz University, P.O. Box. 42734, Jeddah 21551, Saudi Arabia;
| | - Abeer G. Almasoudi
- Food Science Department, College of Science, Branch of the College at Turbah, Taif University, Taif 21944, Saudi Arabia;
| | - Enas Mekawi
- Department of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Benha 13736, Qaluobia, Egypt;
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Zhang B, Shi X, Zhang Y, Wang Q, Zhou PP, Li YK, Tao YS. The implication of phenolic acid matrix effect on the volatility of ethyl acetate in alcohol-free wine model: Investigations with experimental and theoretical methods. Food Chem 2022; 378:132114. [PMID: 35033709 DOI: 10.1016/j.foodchem.2022.132114] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 01/05/2022] [Accepted: 01/06/2022] [Indexed: 11/04/2022]
Abstract
Hydroxycinnamic acids and ethyl acetate were assessed in simulated alcohol-free wine solutions to explore the effect of phenolic acids on the aroma volatility of esters. The results showed that the phenolic acids could inhibit the volatilization of ethyl acetate, and the extent of inhibition was influenced by the concentration and structure of the phenolic compounds. The ultraviolet absorption spectra of the phenolic acids and ethyl acetate confirmed the interaction between the two compounds. The thermodynamic parameters of the interaction implied a spontaneous exothermic interaction, driven primarily by hydrophobic effects. Meanwhile, the results of the fluorescence-quenching analysis indicated electron transfer between the reactants. The quantum chemical investigations revealed negative and positive charge density distributions in the structures of ethyl acetate and the phenolic acids, respectively. These results will provide some data reference and theoretical support for further research on the effects of phenolic acid matrix on other structural esters.
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Affiliation(s)
- Bo Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiao Shi
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yu Zhang
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qiang Wang
- College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, China
| | - Pan-Pan Zhou
- College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, China
| | - Yun-Kui Li
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-viniculture, Yangling, Shaanxi 712100, China
| | - Yong-Sheng Tao
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-viniculture, Yangling, Shaanxi 712100, China.
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7
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Farris S, Buratti S, Benedetti S, Rovera C, Casiraghi E, Alamprese C. Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils. Foods 2021; 10:foods10050929. [PMID: 33922671 PMCID: PMC8146028 DOI: 10.3390/foods10050929] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 11/16/2022] Open
Abstract
The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K270, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm3/m2 24 h) compared to packaging C (0.23 ± 0.04 cm3/m2 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.
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Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
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Abstract
Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations. VOO flavor depends primarily on the concentration and nature of volatile and phenolic compounds present in olive oil which can change dramatically depending on agronomical and technological factors. Another aspect that can change the flavor perception is linked to the oral process during olive oil tasting. In fact, in this case, some human physiological and matrix effects modulate the flavor release in the mouth. The present review aims to give an overview on VOO flavor, with particular emphasis on the mechanisms affecting its production and release during a tasting.
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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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García-Nicolás M, Arroyo-Manzanares N, Arce L, Hernández-Córdoba M, Viñas P. Headspace Gas Chromatography Coupled to Mass Spectrometry and Ion Mobility Spectrometry: Classification of Virgin Olive Oils as a Study Case. Foods 2020; 9:foods9091288. [PMID: 32937810 PMCID: PMC7555980 DOI: 10.3390/foods9091288] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/06/2020] [Accepted: 09/10/2020] [Indexed: 12/14/2022] Open
Abstract
Due to its multiple advantages, ion mobility spectrometry (IMS) is being considered as a complementary technique to mass spectrometry (MS). The goal of this work is to investigate and compare the capacity of IMS and MS in the classification of olive oil according to its quality. For this purpose, two analytical methods based on headspace gas chromatography (HS-GC) coupled with MS or with IMS have been optimized and characterized for the determination of volatile organic compounds from olive oil samples. Both detectors were compared in terms of sensitivity and selectivity, demonstrating that complementary data were obtained and both detectors have proven to be complementary. MS and IMS showed similar selectivity (10 out of 38 compounds were detected by HS-GC-IMS, whereas twelve compounds were detected by HS-GC-MS). However, IMS presented slightly better sensitivity (Limits of quantification (LOQ) ranged between 0.08 and 0.8 µg g−1 for HS-GC-IMS, and between 0.2 and 2.1 µg g−1 for HS-GC-MS). Finally, the potential of both detectors coupled with HS-GC for classification of olive oil samples depending on its quality was investigated. In this case, similar results were obtained when using both HS-GC-MS and HS-GC-IMS equipment (85.71 % of samples of the external validation set were classified correctly (validation rate)) and, although both techniques were shown to be complementary, data fusion did not improve validation results (80.95% validation rate).
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Affiliation(s)
- María García-Nicolás
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
| | - Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
- Correspondence:
| | - Lourdes Arce
- Department of Analytical Chemistry, Faculty of Science, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, 14071 Córdoba, Spain;
| | - Manuel Hernández-Córdoba
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
| | - Pilar Viñas
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
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12
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Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours. Molecules 2020; 25:molecules25081969. [PMID: 32340214 PMCID: PMC7221547 DOI: 10.3390/molecules25081969] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 04/20/2020] [Accepted: 04/20/2020] [Indexed: 02/02/2023] Open
Abstract
In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg−1), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours (‘rancid’, ‘winey–vinegary’ and ‘fusty–muddy’). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of ‘fusty–muddy’ defect and increased the score of ‘winey–vinegary’ defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the ‘rancid’ defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life.
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13
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Miele NA, Armini V, Troccoli AM, Puleo S, Paduano A, Sacchi R, Cavella S. Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children. J Food Sci 2020; 85:1265-1273. [PMID: 32249412 DOI: 10.1111/1750-3841.15110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 12/05/2019] [Accepted: 02/13/2020] [Indexed: 11/29/2022]
Abstract
Ready-to-use therapeutic foods (RUTFs) are special foods used to encourage rapid weight gain in 5-year-old malnourished children, avoiding hospitalization. The factors affecting sensory characteristics and acceptability of RUTFs have been not adequately described. The aim of this work was to evaluate both the sensory properties and volatile compounds of four alternative RUTFs, varying in soy and sorghum, icing sugar, and oil content. Nine nonoral sensory attributes were evaluated by nine selected and trained assessors. The perceived intensity of five oral sensory attributes and the overall liking were assessed by 100 adult consumers. The volatile compounds were extracted and concentrated by solid phase microextraction and analyzed by gas chromatography/mass spectrometry. RUTF formulations significantly differed for graininess between fingers (size of granules) (P = 0.007), viscosity (P = 0.013), adhesiveness to the spoon (P < 0.044), and meltability (P = 0.005), but in consumers' opinion, they differed only for difficulty in swallowing, intensity of global odor, flavor, and sweetness. A positive correlation between overall liking and sweetness was found. Volatile compounds arising from lipid oxidation (hexanal and octanoic acid) were positively correlated with global odor and flavor. These attributes negatively affected the overall liking and were mainly contained in one out of the four formulations. Sensory and instrumental characterization identified key attributes for this kind of food, such as difficulty in swallowing, global odor, and sweetness, suggesting how to formulate an alternative RUTF to be used for a future clinical trial on malnourished children. PRACTICAL APPLICATION: Starting from the world's need to fight child malnutrition, the present study tried to characterize alternative ready-to-use therapeutic foods (RUTFs), special foods used to encourage rapid weight gain in 5-year-old malnourished children, from several points of view, such as acceptability, stability, technological, and overall quality. Results obtained will be an aid to setup the technological conditions and scale-up parameters for local productions of RUTFs to be tested in real trials on malnourished children. Indeed, key sensory attributes that drive consumer acceptance for this special food, such as sweetness and difficulty in swallowing, came out from the present study.
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Affiliation(s)
- Nicoletta A Miele
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy.,Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Portici, 80055, Italy
| | - Vincenzo Armini
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy
| | - Anna Maria Troccoli
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy
| | - Sharon Puleo
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy
| | - Antonello Paduano
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, 70126, Italy
| | - Raffaele Sacchi
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy
| | - Silvana Cavella
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, Portici, 80055, Italy.,Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Portici, 80055, Italy
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14
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Silenzi A, Giovannini C, Scazzocchio B, Varì R, D’Archivio M, Santangelo C, Masella R. Extra virgin olive oil polyphenols: biological properties and antioxidant activity. Pathology 2020. [DOI: 10.1016/b978-0-12-815972-9.00022-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food Res Int 2019; 126:108686. [DOI: 10.1016/j.foodres.2019.108686] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 05/29/2019] [Accepted: 09/15/2019] [Indexed: 10/26/2022]
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16
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Vidal AM, Alcalá S, de Torres A, Moya M, Espínola F. Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800360] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Alfonso M. Vidal
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Sonia Alcalá
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Antonia de Torres
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Manuel Moya
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Francisco Espínola
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
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17
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Genovese A, Yang N, Linforth R, Sacchi R, Fisk I. The role of phenolic compounds on olive oil aroma release. Food Res Int 2018; 112:319-327. [DOI: 10.1016/j.foodres.2018.06.054] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 06/21/2018] [Accepted: 06/22/2018] [Indexed: 10/28/2022]
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18
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Alkhatib A, Tsang C, Tuomilehto J. Olive Oil Nutraceuticals in the Prevention and Management of Diabetes: From Molecules to Lifestyle. Int J Mol Sci 2018; 19:E2024. [PMID: 30002281 PMCID: PMC6073199 DOI: 10.3390/ijms19072024] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 07/09/2018] [Accepted: 07/10/2018] [Indexed: 12/19/2022] Open
Abstract
Lifestyle is the primary prevention of diabetes, especially type-2 diabetes (T2D). Nutritional intake of olive oil (OO), the key Mediterranean diet component has been associated with the prevention and management of many chronic diseases including T2D. Several OO bioactive compounds such as monounsaturated fatty acids, and key biophenols including hydroxytyrosol and oleuropein, have been associated with preventing inflammation and cytokine-induced oxidative damage, glucose lowering, reducing carbohydrate absorption, and increasing insulin sensitivity and related gene expression. However, research into the interaction of OO nutraceuticals with lifestyle components, especially physical activity, is lacking. Promising postprandial effects have been reported when OO or other similar monounsaturated fatty acids were the main dietary fat compared with other diets. Animal studies have shown a potential anabolic effect of oleuropein. Such effects could be further potentiated via exercise, especially strength training, which is an essential exercise prescription for individuals with T2D. There is also an evidence from in vitro, animal, and limited human studies for a dual preventative role of OO biophenols in diabetes and cancer, especially that they share similar risk factors. Putative antioxidative and anti-inflammatory mechanisms and associated gene expressions resulting from OO biophenols have produced paradoxical results, making suggested inferences from dual prevention T2D and cancer outcomes difficult. Well-designed human interventions and clinical trials are needed to decipher such a potential dual anticancer and antidiabetic effects of OO nutraceuticals. Exercise combined with OO consumption, individually or as part of a healthy diet is likely to induce reciprocal action for T2D prevention outcomes.
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Affiliation(s)
- Ahmad Alkhatib
- Dasman Diabetes Institute, Kuwait P.O. Box 1180, Dasman 15462, Kuwait.
| | - Catherine Tsang
- Faculty of Health and Social Care, Edge Hill University, St. Helens Road, Ormskirk, Lancashire L39 4QP, UK.
| | - Jaakko Tuomilehto
- Dasman Diabetes Institute, Kuwait P.O. Box 1180, Dasman 15462, Kuwait.
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19
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Genovese A, Rispoli T, Sacchi R. Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3376-3383. [PMID: 29277918 DOI: 10.1002/jsfa.8848] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 11/03/2017] [Accepted: 12/17/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The interindividual variability observed in saliva characteristics raises the question of its relationship with variability in fat sensory perception, particularly in aroma compounds. In the present study, which aimed to measure aroma release from different individuals, eleven key aroma compounds of extra virgin olive oil (EVOO) were monitored and quantified in dynamic headspace after an in vitro interaction between EVOO and human saliva. Therefore, 60 individuals were studied from those who were normal weight (NW), overweight (OW) and obese (O). RESULTS OW and O demonstrate a higher release of C6 compounds compared to NW. By contrast, NW have a higher release of C5 compounds. Pentanal and hexanal also increased after saliva interaction in a refined olive oil that is free from volatiles. Among the saliva samples with a higher release in NW individuals, only pentanal was different. However, the low levels of these lipid oxidation end-products do not appear to be very important with respect to increasing odorous fat sensitivity. CONCLUSION The results obtained in the present study demonstrate the important role of saliva in the aroma release of EVOO, indicating that humans can perceive it differently in relation to their body mass index. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Alessandro Genovese
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Tiziana Rispoli
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Raffaele Sacchi
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
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20
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Wang Z, Wang C. Preliminary Characterization of the Composition and Phenolic Fragmentation of Olive Byproducts by Gas Chromatography–Mass Spectrometry and High-Performance Liquid Chromatography–Tandem Mass Spectrometry. ANAL LETT 2018. [DOI: 10.1080/00032719.2017.1379086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Zhihong Wang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry (CAF), Nanjing, China
- Key Laboratory of the Biomass Energy and Material, Chinese Academy of Forestry, Nanjing, China
| | - Chengzhang Wang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry (CAF), Nanjing, China
- Key Laboratory of the Biomass Energy and Material, Chinese Academy of Forestry, Nanjing, China
- Institute of New Technology of Forestry, CAF, Beijing, China
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21
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Ju J, Qiao Y, Li Y, Hu J, Wang C, Ding A, Liao L, Wu W, Wang L, Xiong G. Effects of different salts and temperature on the binding force between the myosin and the volatile compounds of silver carp ( Hypophthalmichthysmolitrix
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13267] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jian Ju
- College of Food and Bioengineering, Hubei University of Technology; Wuhan 430068 China
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Yu Qiao
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Yang Li
- College of Food and Bioengineering, Hubei University of Technology; Wuhan 430068 China
| | - Jianzhong Hu
- College of Food and Bioengineering, Hubei University of Technology; Wuhan 430068 China
| | - Chao Wang
- College of Food and Bioengineering, Hubei University of Technology; Wuhan 430068 China
| | - Anzi Ding
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Li Liao
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Wenjin Wu
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Lan Wang
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Guangquan Xiong
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
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22
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Presti G, Guarrasi V, Gulotta E, Provenzano F, Provenzano A, Giuliano S, Monfreda M, Mangione MR, Passantino R, San Biagio PL, Costa MA, Giacomazza D. Bioactive compounds from extra virgin olive oils: Correlation between phenolic content and oxidative stress cell protection. Biophys Chem 2017; 230:109-116. [PMID: 28965785 DOI: 10.1016/j.bpc.2017.09.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 09/20/2017] [Accepted: 09/21/2017] [Indexed: 01/10/2023]
Abstract
When compared with other edible vegetable oils, the extra virgin olive oil (EVOO) exhibits excellent nutritional properties due to the presence of biophenolic compounds. Although they constitute only a very small amount of the unsaponifiable fraction of EVOO, biophenols strongly contribute to the sensorial properties of this precious food conferring it, for example, the bitter or pungent taste. Furthermore, it has been found that biophenols possess beneficial effects against many human pathologies such as oxidative stress, inflammation, cardiovascular diseases, cancer and aging-related illness. In the present work, the biophenolic content of 51 Italian and Spanish EVOOs was qualitatively and quantitatively identified and their antioxidant ability analyzed by oxygen radical absorbance capacity (ORAC) assay. Results indicated that the maximum relationship can be found if the ORAC value is correlated with the concentration of the large family composed by ligstroside and oleuropein derivatives together with their degradation products, hydroxytyrosol and tyrosol. Then, selected biophenolic extracts were tested in NIH-3T3 cell line to verify their ability in the recovery of the oxidative stress revealed by DCFH-DA assay. Results were linearly correlated with the concentration of ligstroside aglycone (aldehyde and hydroxyl form).
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Affiliation(s)
- G Presti
- Chemical Laboratory of Palermo, Italian Agency of Customs and Monopoles, via Crispi, 143, 90133 Palermo, Italy.
| | - V Guarrasi
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy.
| | - E Gulotta
- Chemical Laboratory of Palermo, Italian Agency of Customs and Monopoles, via Crispi, 143, 90133 Palermo, Italy.
| | - F Provenzano
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy.
| | - A Provenzano
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy.
| | - S Giuliano
- Chemical Laboratory of Palermo, Italian Agency of Customs and Monopoles, via Crispi, 143, 90133 Palermo, Italy.
| | - M Monfreda
- Central Directorate for Product Analysis and Chemical Laboratories, Italian Agency of Customs and Monopoles, via M. Carucci 71, 00143 Rome, Italy.
| | - M R Mangione
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy.
| | - R Passantino
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy.
| | - P L San Biagio
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy.
| | - M A Costa
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy.
| | - D Giacomazza
- Istituto di Biofisica, Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy.
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23
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Caporaso N, Formisano D, Genovese A. Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 2017; 58:2829-2841. [PMID: 28662342 DOI: 10.1080/10408398.2017.1343797] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the use these extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive results were obtained when applied in meat products. Other examples of using natural phenolic extracts from other sources are suggested also for OMW extracts, to expand their use and thus to improve the nutritional and technological quality of foods.
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Affiliation(s)
- Nicola Caporaso
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy.,b Division of Food Science , University of Nottingham , Sutton Bonington , UK
| | - Diego Formisano
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| | - Alessandro Genovese
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
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24
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Kolniak-Ostek J. Identification and quantification of polyphenolic compounds in ten pear cultivars by UPLC-PDA-Q/TOF-MS. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.04.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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25
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Barbieri S, Bendini A, Valli E, Gallina Toschi T. Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.09.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Caporaso N, Formisano D. Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1094818] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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