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Suhag R, Razem M, Ferrentino G, Morozova K, Zatelli D, Scampicchio M. Real-time monitoring of vegetable oils photo-oxidation kinetics using differential photocalorimetry. Food Chem 2024; 456:140011. [PMID: 38876065 DOI: 10.1016/j.foodchem.2024.140011] [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: 02/27/2024] [Revised: 05/17/2024] [Accepted: 06/06/2024] [Indexed: 06/16/2024]
Abstract
This study introduced differential photocalorimetry (DPC) as a method for real-time monitoring of the photo-oxidation kinetics of vegetable oils. DPC measures the heat flow generated during the oxidation of oils upon light exposure. Experiments conducted with stripped linseed oil (SLSO), an oil depleted from its natural antioxidants, showed no induction time (τ). Conversely, spiking SLSO with increasing concentrations of trans-ferulic acid resulted in an induction time (τ) proportional to the antioxidant concentration (R2 = 0.99). A comparative study among different vegetable oils revealed that rice bran oil exhibited the highest resistant to photo-oxidation, followed by corn, soybean, and sunflower oils. The results are discussed in terms of sample oxidizability and antioxidant efficiency (A.E.), and validated through high-performance liquid chromatography with diode array detection (HPLC-DAD). Furthermore, the measured heat flow enabled the determination of the rates of inhibited (Rinh) and uninhibited (Runi) periods, as well as the rate constant of propagation (kp) and inhibition (kinh) reactions.
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Affiliation(s)
- Rajat Suhag
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Mutasem Razem
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy.
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | | | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
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2
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Lopes D, Rey F, Gomes A, Duarte L, Pereira J, Pinho M, Melo T, Domingues R. Tracing the Impact of Domestic Storage Conditions on Antioxidant Activity and Lipid Profiles in the Edible Microalgae Chlorella vulgaris and Tetraselmis chui. Mar Drugs 2024; 22:254. [PMID: 38921565 PMCID: PMC11205134 DOI: 10.3390/md22060254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/21/2024] [Accepted: 05/24/2024] [Indexed: 06/27/2024] Open
Abstract
The microalgae Chlorella vulgaris and Tetraselmis chui are valued for their nutrient-rich content, including lipids and polyunsaturated fatty acids (PUFA). However, little is known about how storage and processing affect their lipid quality. This study aimed to assess the impact of domestic storage and cooking practices in dried biomass of C. vulgaris and T. chui. Four conditions were tested: control (newly opened package), light (storage at room temperature and daily light regimen for three weeks), frozen (storage in the freezer at -20 °C for three weeks), and heated (three cycles of 90 min at 100 °C). Lipid extracts were analyzed by GC-MS and LC-MS, and antioxidant activity through DPPH and ABTS radical scavenging assays. Tested storage conditions promoted a decrease in fatty acid content and in diacyl/lyso lipid species ratios of phospholipid (PC/LPC, PE/LPE) and betaine lipids (DGTS/MGTS). Lipid extracts from light treatment showed the lowest antioxidant activity in C. vulgaris (ABTS, IC40: 104.9; DPPH, IC20: 187.9 ± 15.0), while heat affected the antioxidant activity of T. chui (ABTS, IC40: 88.5 ± 2.8; DPPH, IC20 209.4 ± 10.9). These findings underscore the impact of managing storage and processing conditions to optimize the nutritional and functional benefits of C. vulgaris and T. chui in food and feed applications.
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Affiliation(s)
- Diana Lopes
- Centre for Environmental and Marine Studies (CESAM), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
- Mass Spectrometry Centre & Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Felisa Rey
- Centre for Environmental and Marine Studies (CESAM), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
- Mass Spectrometry Centre & Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Alexandrina Gomes
- Mass Spectrometry Centre & Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Luís Duarte
- Mass Spectrometry Centre & Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - João Pereira
- Centre for Environmental and Marine Studies (CESAM), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Marisa Pinho
- Centre for Environmental and Marine Studies (CESAM), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Tânia Melo
- Centre for Environmental and Marine Studies (CESAM), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
- Mass Spectrometry Centre & Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Rosário Domingues
- Centre for Environmental and Marine Studies (CESAM), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
- Mass Spectrometry Centre & Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
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3
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Sordini B, Urbani S, Esposto S, Selvaggini R, Daidone L, Veneziani G, Servili M, Taticchi A. Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto. Antioxidants (Basel) 2024; 13:128. [PMID: 38275653 PMCID: PMC10813149 DOI: 10.3390/antiox13010128] [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: 12/01/2023] [Revised: 12/30/2023] [Accepted: 01/09/2024] [Indexed: 01/27/2024] Open
Abstract
Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from olive vegetation water (OVW) as a new antioxidant of natural origin for improving the quality and extending the secondary shelf life (SSL) of a fresh basil pesto sold as a served loose product at the deli counter, simulating the storage conditions after packaging, opening, and serving. For that, the PE was mixed with the oily phase of fresh pesto in two different concentrations and compared to a control pesto (CTRL) made with the addition of common additives (ascorbic acid (E300) and sorbic acid (E200)). The physicochemical parameters, phenolic and volatile composition, sensory profiles, and antioxidant capacity of the experimental pesto samples were evaluated after opening. The results proved that the enrichment with the PE improved the stability of the pesto and, hence, its overall quality. The PE provided higher protection than the CTRL against primary and secondary oxidation at both concentrations tested and delayed the accumulation of the volatile compounds responsible for the 'rancid' off-flavour up to 7 days after first opening, while also preserving higher levels of the pesto phytonutrients (such as the rosmarinic, caffeic, and chicoric acids and α-tocopherol). These results show that the generation of food waste in households, catering chains, retail, and/or restaurants can be reduced, improving the sustainability of the food industry and the competitiveness of the olive oil sector.
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Affiliation(s)
| | | | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (B.S.); (S.U.); (R.S.); (L.D.); (G.V.); (M.S.); (A.T.)
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4
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Li Q, Wang M, Belén Fernández M, Sagymbek A, Dong Y, Gao Y, Yu X. Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage. Food Chem X 2023; 20:100908. [PMID: 38144869 PMCID: PMC10740093 DOI: 10.1016/j.fochx.2023.100908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 09/08/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
The cause and trend of color change and their links to oxidative properties were investigated by simulating shelf storage conditions for fragrant rapeseed oils (FROs). Under illumination, the L* value gradually increased with the storage time. The a* and b* values showed different trends depending on brands. The photodegradation rates of chlorophylls were 8.6 ∼ 15 times higher than those of carotenoids. The change in color of FROs was mainly caused by the light-induced photodegradation of chlorophyll. Compared with the hydroperoxides, the contents of some secondary oxidation products [i.e., 2-butenal, octane, (Z)-2-octene, 2,4-octadiene, (Z)-2-heptenal, (E, E)-2,4-heptadienal, and (E)-2-decenal] were more closely associated with the color variation with correlation coefficients of 0.6 ∼ 0.94. Significant negative correlation was found between α-tocopherol content and oil color difference. Therefore, illumination was the main reason for the color degradation of the FROs. The varying degree of color difference was strongly linked to the quality deterioration caused by oxidation.
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Affiliation(s)
- Qi Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Mengmeng Wang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - María Belén Fernández
- Universidad Nacional del Centro de la Provincia de Buenos Aires, Av. Del Valle 5737, Olavarría, Buenos Aires, Argentina
| | - Altayuly Sagymbek
- Saken Seifullin Kazakh Agrotechnical University, Department of Food Science, Astana, Kazakhstan
| | - Yaoyao Dong
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yuan Gao
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
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5
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Lobo-Prieto A, Tena N, Aparicio-Ruiz R, Morales MT, García-González DL. Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15732-15744. [PMID: 37820072 PMCID: PMC10603807 DOI: 10.1021/acs.jafc.3c04169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 09/06/2023] [Accepted: 09/13/2023] [Indexed: 10/13/2023]
Abstract
The oxidation reactions that take place in virgin olive oil under moderate conditions involved the combined effect of antioxidant and prooxidant compounds. Given the complexity of oxidation processes of multicomponent matrices, there is still a need to develop new methods with a dynamic approach to study the persistence of the compounds with healthy properties. This work studied the joint evolution of them, including phenols and pheophytin a, modeling their tendency during a real storage. The regression equations performed with the total phenol concentration showed that around 2% of the concentration was lost every month. Simultaneously, the progress of oxidation was evaluated by mesh cell incubation and Fourier transform infrared analysis. This method pointed out that, in the presence of light, the prooxidant effect of pigments was able to mask the protective effect of phenols, until the pheophytin a concentration was lower than 1 mg/kg. The antioxidant effect of phenols was less remarkable when the concentration loss was 35% or more.
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Affiliation(s)
- Ana Lobo-Prieto
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
- Pablo
de Olavide University, Ctra. de Utrera, km 1, 41013 Sevilla, Spain
| | - Noelia Tena
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
| | - Ramón Aparicio-Ruiz
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
| | - María Teresa Morales
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
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6
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Frisina M, Bonacci S, Oliverio M, Nardi M, Vatrano TP, Procopio A. Storage Effects on Bioactive Phenols in Calabrian Monovarietal Extra Virgin Olive Oils Based on the EFSA Health Claim. Foods 2023; 12:3799. [PMID: 37893692 PMCID: PMC10606493 DOI: 10.3390/foods12203799] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
The beneficial properties of extra virgin olive oil (EVOO) on lipids blood levels were recognized by the European Food Safety Authority (EFSA) with a health claim, specifically referring to EVOOs containing at least 5 mg of hydroxytyrosol and its secoiridoids derivatives per 20 g of oil. The main purpose of the work was to characterize the phenolic profile of two commercially available Calabrian monovarietal EVOOs (Nocellara del Belice, VN; Dolce di Rossano, VDR), and to study the effect of one-year storage on secoiridoids composition, by monthly controls. A new UHPLC-ESI-HRMS method was developed and validated, thus facilitating the EFSA claim application and allowing producers to valorize their products. Seven biologically active compounds were chosen: tyrosol, hydroxytyrosol, oleocanthal, oleacein, oleuropein aglycone, verbascoside, and oleuropein. LODs and LOQs were 0.001-0.02 mg g-1 and 0.002-0.08 mg g-1, respectively. The variation coefficients were ≤20% and the percentage of recovery was between 89-109%. During the 12-month storage period, the concentration of selected compounds ranged between 1258.78-1478.91 mg Kg-1 for VN, and 1408.22-2071.45 mg Kg-1 for VDR, with a decrease of 15% and 32% respectively. The method allows an accurate quantification of EVOO phenols thus being useful to certify the nutraceutical properties of olive oil.
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Affiliation(s)
| | - Sonia Bonacci
- Department of Health Science, University Magna Græcia of Catanzaro, 88100 Catanzaro, Italy; (M.F.); (M.O.); (M.N.); (T.P.V.); (A.P.)
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7
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Esposto S, Urbani S, Selvaggini R, Taticchi A, Gallina Toschi T, Daidone L, Bendini A, Veneziani G, Sordini B, Servili M. Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils. Foods 2023; 12:2959. [PMID: 37569227 PMCID: PMC10418756 DOI: 10.3390/foods12152959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive oil (VOOs) quality status in the market. By applying a D-optimal design using the Most Descriptive Compound (MDC) algorithm, 20 virgin olive oils were selected. The initial concentrations of oleic acid, hydrophilic phenols, and α-tocopherol in the 20 VOOs ranged from 58.2 to 80.5%, 186.7 to 1003.2 mg/kg, and 170.7-300.6 mg/kg, respectively. K270, ∆K, (E, E)-2.4-decadienal and (E)-2-decenal, and the oxidative form of the oleuropein aglycon (3,4-DHPEA-EA-OX) reflected the VOO quality status well, with 3,4-DHPEA-EA-OX being the most relevant and quick index for simple monitoring of the "extra-virgin" commercial shelf-life category. Its HPLC-DAD evaluation is easy because of the different wavelength absorbances of the oxidized and non-oxidized form (3,4-DHPEA-EA), respectively, at 347 and 278 nm.
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Affiliation(s)
- Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy; (T.G.T.); (A.B.)
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy; (T.G.T.); (A.B.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (S.U.); (A.T.); (L.D.); (G.V.); (B.S.); (M.S.)
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8
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Monasterio RP, Trentacoste E, López Appiolaza C, Beiro-Valenzuela MG, Serrano-García I, Olmo-García L, Carrasco-Pancorbo A. Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091826. [PMID: 37176884 PMCID: PMC10181468 DOI: 10.3390/plants12091826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/26/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023]
Abstract
The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 °C), packaging material (polyethylene (PET) and dark glass), and headspace (air and N2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker.
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Affiliation(s)
- Romina P Monasterio
- Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo-CONICET, Facultad de Ciencias Agrarias, Alt. Brown 500, Mendoza 5505, Argentina
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Eduardo Trentacoste
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria La Consulta, Ex Ruta 40 km 96, Mendoza 5567, Argentina
| | - Carlos López Appiolaza
- Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo-CONICET, Facultad de Ciencias Agrarias, Alt. Brown 500, Mendoza 5505, Argentina
| | - María Gemma Beiro-Valenzuela
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Irene Serrano-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Lucía Olmo-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
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9
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Wang Y, Fu Q, Hu Y, Hua L, Li H, Xu G, Ni Q, Zhang Y. Determination of oxidative deterioration in edible oils by high-pressure photoionization time-of-flight mass spectrometry. Food Chem 2023; 424:136260. [PMID: 37244184 DOI: 10.1016/j.foodchem.2023.136260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/29/2023]
Abstract
Since lipid oxidation often causes serious food safety issues worldwide, determination of oil's oxidative deterioration becomes quite significant, which still calls for efficient analytical methods. In this work, high-pressure photoionization time-of-flight mass spectrometry (HPPI-TOFMS) was firstly introduced for rapid detection of oxidative deterioration in edible oils. Through non-targeted qualitative analysis, oxidized oils with various oxidation levels were successfully discriminated for the first time by coupling HPPI-TOFMS with the orthogonal partial least squares discriminant analysis (OPLS-DA). Furthermore, by targeted interpretation of the HPPI-TOFMS mass spectra and the subsequent regression analysis (signal intensities vs TOTOX values), good linear correlations were observed for several predominant VOCs. Those specific VOCs were promising oxidation indicators, which would play important roles as TOTOX to judge the oxidation states of tested samples. The proposed HPPI-TOFMS methodology can be used as an innovative tool for accurate and effective assessment of lipid oxidation in edible oils.
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Affiliation(s)
- Yan Wang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China.
| | - Qianwen Fu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Yu Hu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Lei Hua
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Haiyang Li
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Guangzhi Xu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Qinxue Ni
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Youzuo Zhang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China.
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10
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Ye Z, Luo S, Lv Y, Liu Y. Influences of Illumination Pretreatment on Soybean Oil Activated Clay Bleaching Effects and Soybean Oil Quality Evaluation. Foods 2023; 12:foods12051038. [PMID: 36900555 PMCID: PMC10001297 DOI: 10.3390/foods12051038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/03/2023] [Accepted: 02/22/2023] [Indexed: 03/05/2023] Open
Abstract
Visible light has been widely studied for possible applications in food industry as being a kind of clean energy. Presently, the influences of illumination pretreatment on soybean oil quality followed by conventional activated clay bleaching, including the oil color, fatty acid composition, oxidation stability, and micronutrient content, were investigated. Results demonstrated that the illumination pretreatment increased the color differences between the non-illuminated and illuminated soybean oils, which indicated that the light exposure could improve the decoloring effects. The fatty acids composition and the peroxide value (POV) and oxidation stability index (OSI) of the soybean oils showed little changes during this process. Although the illumination pretreatment affected the content of lipid-soluble micronutrients, including phytosterols and tocopherols, no significant differences could be observed (p > 0.05). Moreover, it showed that the illumination pretreatment showed significant effects for decreasing the following activated clay bleaching temperature, indicating the energy saving potential of this novel soybean oil decoloring process. The present study might provide new insights for developing eco-friendly and efficient vegetable oil bleaching technology.
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Affiliation(s)
- Zhan Ye
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
| | - Shufan Luo
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
| | - Yaping Lv
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
- Correspondence: ; Tel.: +86-0510-8587-6799
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11
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Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils. Foods 2023; 12:foods12030612. [PMID: 36766141 PMCID: PMC9914216 DOI: 10.3390/foods12030612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/23/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023] Open
Abstract
In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The lipoxygenase pool enzymes that operated their activity during the first phases of the process need the best conditions to work, especially concerning temperature and oxygen availability. In this study, a system was equipped to supply oxygen in the crusher at a controllable concentration in an industrial olive oil mill at pilot plant scale, and four oxygen concentrations and two cultivars, Coratina and Ogliarola, were tested. The best concentration for oxygen supply was 0.2 L/min at the working capacity of 0.64 Ton/h. Further, using this addition of oxygen, it was possible to increase the compound's concentration, which is responsible for the green, fruity aroma. The effect on volatile compounds was also confirmed by the sensory analyses. However, at the same time, it was possible to maintain the concentration of phenols in a good quality olive oil while also preserving all the antioxidant properties of the product due to the presence of phenols. This study corroborates the importance of controlling oxygen supply in the first step of the process for process management and quality improvement in virgin olive oil production.
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12
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Leone A, Tamborrino A, Esposto S, Berardi A, Servili M. Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant. Foods 2022; 11:foods11182758. [PMID: 36140886 PMCID: PMC9497696 DOI: 10.3390/foods11182758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/01/2022] [Accepted: 09/03/2022] [Indexed: 11/23/2022] Open
Abstract
The aim of this study was to investigate how the treatment of olive paste of the Picholine variety with pulsed electric fields (PEF) under real operating conditions in a large-scale olive oil extraction plant affects the extractability, chemical composition and sensory profile of the oils. The application of pulsed electric fields (PEF) as a non-thermal food processing technology is interesting for many food extraction processes. The results of this study show that pulsed electric fields can be used as a pretreatment before oil separation to increase the extractability of the process and improve the content of functional components. The application of pulsed electric field (PEF) treatment (2.4 kV/cm, 4 kJ/kg, 6 µs pulse width) to olive paste through a continuous system significantly increased the extractability and total concentration of phenols (especially oleuropein derivatives) compared to the control. In addition, the volatile compounds, α-tocopherol, the fatty acid profile and the main legal quality parameters of extra virgin olive oil (EVOO), including free acidity, peroxide values, extinction indices and sensory analysis, were evaluated. The pulsed electric fields (PEF) treatment did not modify these EVOO quality parameters, neither the α-tocopherol content nor the volatile profile. The sensory properties of EVOO were not affected as well as the PEF treatment showed a similar intensity of fruity and pungent attributes without any off-flavor according to the European Union legal standards. An increase in the bitter taste attribute was observed in the PEF oils. Consequently, this study demonstrates that pulsed electric fields (PEF) processing could be implemented in olive oil processing as pretreatment for improving the efficiency of the process.
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Affiliation(s)
- Alessandro Leone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Correspondence: ; Tel.: +39-3312408585
| | - Sonia Esposto
- Department of the Science of Agriculture, Food and Environment, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Antonio Berardi
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Maurizio Servili
- Department of the Science of Agriculture, Food and Environment, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
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13
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Phenolic Transition from Olive Fruits at Different Ripening Stages to Olive Oil: Process Optimization and Determination by Spectrophotometric and Chromatographic Methods. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02364-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Klisović D, Novoselić A, Lukić I, Brkić Bubola K. Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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15
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Oteri M, Rigano F, Micalizzi G, Casale M, Malegori C, Dugo P, Mondello L. Comparison of lipid profile of Italian Extra Virgin Olive Oils by using rapid chromatographic approaches. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104531] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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16
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Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability. Foods 2022; 11:foods11101479. [PMID: 35627050 PMCID: PMC9140635 DOI: 10.3390/foods11101479] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 05/09/2022] [Accepted: 05/18/2022] [Indexed: 01/27/2023] Open
Abstract
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022). Moreover, the production of a product of quality with environmental respect is grown in demand. Consequently, the so-called “ecological” processes mostly interest the production market of extra virgin olive oils. Despite the current processing and extraction technologies, the characteristics of olive oil can still be optimized. In this regard, interesting technology to produce olive oil remains the stone removal of the olives before the extraction of the oil. Recently, the destoners preserved a less low oil yield. In light of recent progress, the review focuses on the influence of destoning on the quality of extra virgin olive oil, using a systematic approach. Interest in this technology is increasing and many researchers report that destoned olive oils show superior characteristics confronting with those obtained by the traditional method. These data indicate that destoning is one of the most significant advantages for the improvement of the oil qualitative traits and the system’s sustainability.
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17
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Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage. Foods 2022; 11:foods11091354. [PMID: 35564077 PMCID: PMC9105779 DOI: 10.3390/foods11091354] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/02/2022] [Accepted: 05/04/2022] [Indexed: 01/27/2023] Open
Abstract
The health benefits of extra-virgin olive oil (EVOO) are strictly linked to the presence of phenolic compounds, which exhibit numerous nutraceutical properties. In EVOO, the most important class of phenolic compounds is represented by secoiridoids (oleacein and oleocanthal). EVOO is constantly subjected to degradation processes, including hydrolytic and oxidative reactions that influence its phenolic composition. In particular, the hydrolytic reactions determine the transformation of oleocanthal and oleacein into the corresponding phenyl-alcohols, tyrosol, and hydroxytyrosol. Furthermore, oleocanthal by oxidation processes can be converted to oleocanthalic acid. In this study, we evaluated the phenolic composition of three EVOO samples kept at different storage conditions for 15 months, focusing on the variation of oleocanthalic acid content. Specifically, the samples were stored at 4 °C in darkness and at 25 °C with light exposure. The results of our analyses highlighted that in EVOOs exposed to light and maintained at 25 °C, the degradation was more marked than in EVOO stored in dark and at 4 °C, due to the greater influence of external factors on storage conditions. Although chemical–physical characteristics of EVOOs are slightly different depending on provenience and treatment time, the results of this study reveal that storage conditions are fundamental to controlling phenol concentration.
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18
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Zaroual H, Chèné C, Mestafa El Hadrami E, Karoui R. Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months. Food Chem 2022; 370:131009. [PMID: 34509151 DOI: 10.1016/j.foodchem.2021.131009] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 07/29/2021] [Accepted: 08/29/2021] [Indexed: 11/25/2022]
Abstract
This study examines the ability of fluorescence spectroscopy for monitoring the quality of 70 Moroccan virgin olive oils belonging to three varieties and originating from three regions of Morocco. By applying principal component analysis and factorial discriminant analysis to the emission spectra acquired after excitation wavelengths set at 270, 290, and 430 nm, a clear differentiation between samples according to their storage time was observed. The obtained results were confirmed following the application of four multivariate classification methods: partial least squares regression, principal component regression, support vector machine, and multiple linear regression on the emission spectra. The best prediction model of storage time was obtained by applying partial least squares regression since a coefficient of determination (R2) and a root mean square error of prediction (RMSEP) of 0.98 and 24.85 days were observed, respectively. The prediction of the chemical parameters allowed to obtain excellent validation models with R2 ranging between 0.98 and 0.99 for free acidity, peroxide value, chlorophyll level, k232, and k270.
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Affiliation(s)
- Hicham Zaroual
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300, Lens, France; Univ. Sidi Mohamed Ben Abdellah, Faculty of Sciences and Technologies, Applied Organic Chemistry Laboratory, Fez M-30000, Morocco
| | | | - El Mestafa El Hadrami
- Univ. Sidi Mohamed Ben Abdellah, Faculty of Sciences and Technologies, Applied Organic Chemistry Laboratory, Fez M-30000, Morocco
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300, Lens, France.
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19
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Miraglia D, Castrica M, Esposto S, Roila R, Selvaggini R, Urbani S, Taticchi A, Sordini B, Veneziani G, Servili M. Quality Evaluation of Shrimp ( Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking. Foods 2021; 10:2116. [PMID: 34574226 PMCID: PMC8469345 DOI: 10.3390/foods10092116] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 01/18/2023] Open
Abstract
The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (Parapenaeus longirostris) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specifically the control (CTRL) group, where the shrimps were soaked in tap water; sulphites (S) group with shrimps soaked in 0.5% sodium metabisulfite tap water solution, phenolic extract (PE) group where a tap water solution containing 2 g/L of phenols was used; and PE+S group where the shrimps were dipped in 0.25% sodium metabisulfite tap water solution containing 1 g/L of phenols. The groups were then stored at 2 °C and analysed on the day of packaging (D0), after 3 (D3), 6 (D6), and 8 (D8) days. On each group, microbiological parameters such as Enterobacteriaceae, mesophilic and psychrotrophic bacteria, and colorimetric indices were investigated on six (n = 6) shrimps before cooking, while the evolution of the phenolic content, antioxidant activity, and sensory analysis during the storage period were evaluated on cooked shrimps. Regarding colour coordinates, there were no noteworthy variations overtime nor between groups, while it is important to note that the microbiological results for the PE group showed at each time interval and for all the considered parameters, significantly lower values than the other groups (p < 0.05). This result is very interesting when considered further in correlation with the sensory analysis, where shrimps mainly in PE and secondarily in PE+S groups were shown to retain the freshness characteristics better than the other groups (α = 0.01), without giving the shrimps any particularly bitter and pungent sensations typical of the olive phenolic compounds. In conclusion, the results obtained in this study give PEOVW the potential to be valorised in the food sector and, above all, it could represent a sustainable solution to reduce the use of synthetic additives.
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Affiliation(s)
- Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.R.); (R.S.)
| | - Marta Castrica
- Department of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy;
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (A.T.); (B.S.); (G.V.); (M.S.)
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.R.); (R.S.)
| | - Roberto Selvaggini
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.R.); (R.S.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (A.T.); (B.S.); (G.V.); (M.S.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (A.T.); (B.S.); (G.V.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (A.T.); (B.S.); (G.V.); (M.S.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (A.T.); (B.S.); (G.V.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (A.T.); (B.S.); (G.V.); (M.S.)
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20
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Development of an innovative rotating spiral heat exchanger with integrated microwave module for the olive oil industry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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1H–NMR fingerprinting and supervised pattern recognition to evaluate the stability of virgin olive oil during storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107831] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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22
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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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23
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Esposto S, Taticchi A, Servili M, Urbani S, Sordini B, Veneziani G, Daidone L, Selvaggini R. Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers. Food Chem 2021; 351:129297. [PMID: 33647692 DOI: 10.1016/j.foodchem.2021.129297] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 12/03/2020] [Accepted: 02/02/2021] [Indexed: 11/16/2022]
Abstract
Green glass (GG), ultraviolet grade absorbing glass (UVAGG), and multilayer (plastic-coated paperboard aluminium foil) (MLP) packagings were used for storing two commercially extra virgin olive oils (EVOOs) with different phenolic and volatile compound contents to evaluate their effect on oil quality evolution over 10 months of light exposure. Quality parameters such as free acidity, peroxide value, spectrophotometric indices, antioxidant and volatile compositions as well as sensory characteristics were evaluated; packaging material type and initial antioxidant composition significantly influenced EVOOs' resistance to oxidation, and consequently their quality. Compared with GG or UVAGG, MLP provided superior protection against oxidation; oils stored in MLP containers retained their characteristics within the regulatory limits and contained more antioxidants and fewer 'rancid' defect and related volatile compounds.
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Affiliation(s)
- Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c. - 06126, Perugia, Italy.
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24
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Capriotti AL, Cerrato A, Aita SE, Montone CM, Piovesana S, Laganà A, Cavaliere C. Degradation of the polar lipid and fatty acid molecular species in extra virgin olive oil during storage based on shotgun lipidomics. J Chromatogr A 2021; 1639:461881. [PMID: 33486446 DOI: 10.1016/j.chroma.2021.461881] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 12/17/2020] [Accepted: 01/02/2021] [Indexed: 12/15/2022]
Abstract
Among the bioactive compounds present in extra-virgin olive oil, polar lipids and free fatty acids are minor compounds with well-known nutritional values and have been studied for traceability and adulteration investigations as well. In the present paper, the simultaneous characterization of polar lipids and free fatty acids in a pool of fifteen EVOO samples was achieved by means of reversed phase C18 analysis coupled to negative polarity high-resolution mass spectrometry. A total of 24 polar lipids, comprising 19 phospholipids and 5 sulfolipids, and 27 free fatty acids were tentatively identified, including several odd-chain and very long-chain fatty acids at trace levels. Moreover, a one-month study of lipid degradation on simulated storage conditions was carried out thanks to the set-up of a dedicated approach for degradation product analysis which was implemented of Compound Discoverer software. By virtue of the customized data processing workflow, more than forty compounds were tentatively identified, including compounds deriving from hydrolysis and oxidation reactions. Finally, by analysis of peak area trends, phosphoester hydrolyses of polar heads of phospholipids emerged as the fastest reactions, followed by glycerol ester hydrolyses and oxidative processes.
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Affiliation(s)
- Anna Laura Capriotti
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
| | - Andrea Cerrato
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
| | - Sara Elsa Aita
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
| | - Carmela Maria Montone
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
| | - Susy Piovesana
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
| | - Aldo Laganà
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy; CNR NANOTEC, Campus Ecotekne, University of Salento, Via Monteroni, Lecce 73100, Italy.
| | - Chiara Cavaliere
- Department of Chemistry, Università di Roma "La Sapienza", Piazzale Aldo Moro 5, Rome 00185, Italy
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25
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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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Fernández A, Talaverano MI, Pérez‐Nevado F, Boselli E, Cordeiro AM, Martillanes S, Foligni R, Martín‐Vertedor D. Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14384] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- A. Fernández
- Technological Institute of Food and Agriculture CICYTEX‐INTAEX Junta of Extremadura BadajozSpain
| | - M. I. Talaverano
- Technological Institute of Food and Agriculture CICYTEX‐INTAEX Junta of Extremadura BadajozSpain
| | - F. Pérez‐Nevado
- Department of Animal Production and Food Science Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
| | - E. Boselli
- Faculty of Science and Technology Free University of Bozen‐Bolzano Bozen‐Bolzano Italy
| | - A. M. Cordeiro
- National Agricultural and Veterinary Research IP INIAV, IP. Pólo Elvas Elvas Portugal
| | - S. Martillanes
- Technological Institute of Food and Agriculture CICYTEX‐INTAEX Junta of Extremadura BadajozSpain
| | - R. Foligni
- Department of Agricultural, Food and Environmental Sciences Marche Polytechnic University Ancona Italy
| | - D. Martín‐Vertedor
- Technological Institute of Food and Agriculture CICYTEX‐INTAEX Junta of Extremadura BadajozSpain
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Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. Food Chem 2019; 311:126044. [PMID: 31869643 DOI: 10.1016/j.foodchem.2019.126044] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 12/07/2019] [Accepted: 12/09/2019] [Indexed: 11/22/2022]
Abstract
The quality evolution of 14 extra-virgin olive oils (EVOOs), with different initial polyphenol and oleic acid (64.6-77.7%) levels, was determined during real-time storage in dark conditions at room temperature for 22 months. EVOOs with low (<20-200 mg/kg), medium (450-700 mg/kg), and high polyphenolic levels (750-1400 mg/kg) were used. We found high correlations among peroxide values, K232, K270, and storage time. Oleuropein derivatives decreased by 98%, 89%, and 85% in EVOOs with low, medium, and high polyphenolic levels, respectively, with the highest depletion occurring in those with the lowest initial concentrations. Besides having higher α-tocopherol protection from oxidative phenomena, EVOOs with the highest phenolic fractions showed lower head space accumulations of off-flavour volatile substances and thus demonstrated the best retention of sensory and health benefits. We propose that the shelf life of EVOOs can be determined from their initial levels of oleuropein derivatives.
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Cecchi L, Migliorini M, Giambanelli E, Rossetti A, Cane A, Mulinacci N. New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13150-13163. [PMID: 31684730 DOI: 10.1021/acs.jafc.9b05809] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid composition (monounsaturated fatty acid/polyunsaturated fatty acid ratio) stored in several nonaccelerated oxidative conditions was studied by a validated headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method. The role of C8 volatile compounds in oxidative processes was highlighted, and controversial aspects regarding the origin of some volatiles were clarified. Specific volatile markers for rancidity were proposed: sum of pentanal, hexanal, nonanal, E-2-heptenal, propanoic acid, and hexanoic acid for oils stored in the dark; sum of pentanal, heptanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, and E,E-deca-2,4-dienal, octane for oils stored under light exposure; sum of pentanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, nonan-1-ol, propanoic acid, octane, 6-methylhept-5-en-2-one, and oct-1-en-3-ol for oils stored under light exposure with oxygen in headspace. A simplified marker (sum of pentanal, nonanal and E-2-heptenal) suitable for all conditions was also proposed.
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Affiliation(s)
- Lorenzo Cecchi
- Dipartimento di NEUROFARBA , Università degli Studi di Firenze , Via Ugo Schiff 6 , Sesto F.no, 50019 Firenze , Italia
- Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.) , Sesto F.no, 50019 Firenze , Italia
| | - Marzia Migliorini
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Elisa Giambanelli
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Adolfo Rossetti
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Anna Cane
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Nadia Mulinacci
- Dipartimento di NEUROFARBA , Università degli Studi di Firenze , Via Ugo Schiff 6 , Sesto F.no, 50019 Firenze , Italia
- Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.) , Sesto F.no, 50019 Firenze , Italia
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29
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Lolis A, Badeka A, Kontominas M. Effect of bag-in-box packaging material on quality characteristics of extra virgin olive oil stored under household and abuse temperature conditions. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100368] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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30
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The Phenolic Fraction of Italian Extra Virgin Olive Oils: Elucidation Through Combined Liquid Chromatography and NMR Approaches. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01508-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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31
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Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts. J CHEM-NY 2019. [DOI: 10.1155/2019/7184293] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Sprouting is a process that can improve nutritional and beneficial properties of seeds. This work studies the design of the new healthier product salt seasoned with freeze-dried powdered cereal sprouts. The cereal sprouts mixture (SM), including barley sprouts (BS), oat sprouts (OS), and wheat sprouts (WS), was optimized in terms of total phenolic content (TPh) and antioxidant capacity (AC). The sprouts mixture with optimal features (OSM), composed of 92.9% BS, 0% OS, and 7.1% WS, had 482.82 mg GAE/100 g of polyphenols and 797.97 µmol TE/100 g antioxidant capacity. HPLC analysis showed that the most abundant phenolic compound in OMS was gallic acid (94.27 mg/100 g). OSM was mixed with salt in different ratios (1 : 1, 1 : 2, and 1 : 3) and stored in transparent and amber bottles for six months. Colour, TPh, and AC retention of seasoned salts and OSM was significantly better (p<0.05) preserved in amber bottles during storage, protected from light. The sprout content was in correlation with TPh and AC retention and colour change. These results suggest that cereal sprouts can be used as a safe ingredient for food products such as seasoned salt, adding value to the basic daily diet with no changes in dietary habits.
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A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. Food Chem 2018; 279:426-434. [PMID: 30611510 DOI: 10.1016/j.foodchem.2018.12.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 11/29/2018] [Accepted: 12/07/2018] [Indexed: 11/22/2022]
Abstract
The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180 °C for 8 min in refined olive oil enriched by different concentrations of a phenolic extract, while oil enriched by a common synthetic antioxidant (butylated hydroxytoluene) was used for comparison. The whole frying process took six hours. The phenolic extract has revealed as a very promising oil stabilizing agent during frying, playing an important role (dose-dependent) in preserving the antioxidants both in oil and in food, in reducing the formation of unwanted compounds (acrolein and hexanal), and in contrasting the acrylamide production. These results clearly show that the phenolic extract can be used as a source of natural antioxidants to replace (or avoid) synthetic additives in foods or beverages.
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33
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Pérez-Nevado F, Cabrera-Bañegil M, Repilado E, Martillanes S, Martín-Vertedor D. Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.021] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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34
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Veneziani G, Esposto S, Minnocci A, Taticchi A, Urbani S, Selvaggini R, Sordini B, Sebastiani L, Servili M. Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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35
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Valverde-Som L, Ruiz-Samblás C, Rodríguez-García FP, Cuadros-Rodríguez L. Multivariate approaches for stability control of the olive oil reference materials for sensory analysis - part I: framework and fundamentals. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4237-4244. [PMID: 29424429 DOI: 10.1002/jsfa.8948] [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: 11/13/2017] [Revised: 02/01/2018] [Accepted: 02/01/2018] [Indexed: 05/21/2023]
Abstract
BACKGROUND Virgin olive oil is the only food product for which sensory analysis is regulated to classify it in different quality categories. To harmonize the results of the sensorial method, the use of standards or reference materials is crucial. The stability of sensory reference materials is required to enable their suitable control, aiming to confirm that their specific target values are maintained on an ongoing basis. Currently, such stability is monitored by means of sensory analysis and the sensory panels are in the paradoxical situation of controlling the standards that are devoted to controlling the panels. RESULTS In the present study, several approaches based on similarity analysis are exploited. For each approach, the specific methodology to build a proper multivariate control chart to monitor the stability of the sensory properties is explained and discussed. CONCLUSION The normalized Euclidean and Mahalanobis distances, the so-called nearness and hardiness indices respectively, have been defined as new similarity indices to range the values from 0 to 1. Also, the squared mean from Hotelling's T2 -statistic and Q2 -statistic has been proposed as another similarity index. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lucia Valverde-Som
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Granada, Spain
| | - Cristina Ruiz-Samblás
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Granada, Spain
| | - Francisco P Rodríguez-García
- Agricultural and Fishery Research Institute (IFAPA) Consejería de Agricultura, Pesca y Desarrollo Rural, Junta de Andalucía, Sevilla, Spain
| | - Luis Cuadros-Rodríguez
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Granada, Spain
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36
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Tena N, Aparicio R, García-González DL. PhotooxidationEffect in Liquid Lipid Matrices: Answers from an Innovative FTIR Spectroscopy Strategy with "Mesh Cell" Incubation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3541-3549. [PMID: 29526087 DOI: 10.1021/acs.jafc.7b05981] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Developing new approaches to evaluate the stability of edible oils under moderate conditions is highly demanded today to avoid accelerated experiments that are not well correlated with actual shelf life. In particular, low intensity of visible light (photooxidation) needs to be integrated in stability studies, together with mild temperature. Thus, in this work, a strategy based on a "mesh cell"-FTIR to monitor chemical changes in lipid matrices using a combination of light and mild heating was applied. The results were compared with those obtained for the stability of triolein used as a molecular model. The study showed that the moderate light intensity (400 lx) at a low temperature (23 °C) has an early effect on the degradation of lipid matrices that is not observed when they are stored at 35 °C in the absence of light. Thus, the results proved that the exposure to light (400 lx) was more relevant than mild heating (35 °C) in monounsaturated lipid matrices, while polyunsaturated lipid matrices were more sensitive to mild heating.
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Affiliation(s)
- Noelia Tena
- Instituto de la Grasa (CSIC) , Ctra. de Utrera , km. 1, Campus Universitario Pablo de Olavide - building 46 , 41013 Sevilla , Spain
| | - Ramón Aparicio
- Instituto de la Grasa (CSIC) , Ctra. de Utrera , km. 1, Campus Universitario Pablo de Olavide - building 46 , 41013 Sevilla , Spain
| | - Diego L García-González
- Instituto de la Grasa (CSIC) , Ctra. de Utrera , km. 1, Campus Universitario Pablo de Olavide - building 46 , 41013 Sevilla , Spain
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37
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Buratti S, Malegori C, Benedetti S, Oliveri P, Giovanelli G. E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach. Talanta 2018; 182:131-141. [PMID: 29501132 DOI: 10.1016/j.talanta.2018.01.096] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 01/25/2018] [Accepted: 01/31/2018] [Indexed: 10/18/2022]
Abstract
The aim of this work was to investigate the applicability of e-senses (electronic nose, electronic tongue and electronic eye) for the characterization of edible olive oils (extra virgin, olive and pomace) and for the assessment of extra virgin olive oil and olive oil quality decay during storage at different temperatures. In order to obtain a complete description of oil samples, physico-chemical analyses on quality and nutritional parameters were also performed. Data were processed by PCA and a targeted data processing flow-sheet has been applied to physico-chemical and e-senses dataset starting from data pre-processing introducing an innovative normalization method, called t0 centering. On e-senses data a powerful mid-level data fusion approach has been employed to extract relevant information from different analytical sources combining their individual contributions. On physico-chemical data, an alternative approach for grouping extra virgin olive oil and olive oil samples on the basis of their freshness was applied and two classes were identified: fresh and oxidized. A k-NN classification rule was developed to test the performance of e-senses to classify samples in the two classes of freshness and the average value of correctly classified samples was 94%. Results demonstrated that the combined application of e-senses and the innovative data processing strategy allows to characterize edible olive oils of different categories on the basis of their sensorial properties and also to follow the evolution during storage of extra-virgin olive oil and olive oil sensorial properties thus assessing the quality decay of oils.
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Affiliation(s)
- Susanna Buratti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università deli Studi di Milano, Via Celoria 2, 20133 Milano, Italy.
| | - Cristina Malegori
- Department of Pharmacy, University of Genova, Viale Cembrano, 4, 16148 Genova, Italy
| | - Simona Benedetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università deli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Paolo Oliveri
- Department of Pharmacy, University of Genova, Viale Cembrano, 4, 16148 Genova, Italy
| | - Gabriella Giovanelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università deli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
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38
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The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils. Molecules 2017; 22:molecules22111833. [PMID: 29077048 PMCID: PMC6150176 DOI: 10.3390/molecules22111833] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 10/24/2017] [Accepted: 10/25/2017] [Indexed: 01/18/2023] Open
Abstract
Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours. The formation of these compounds is briefly illustrated and the influence of the agronomic and technological factors that affect their concentrations in the oil is examined. The relationships between compounds responsible for the olive oil flavour and sensory attributes are discussed. Several approaches for the varietal differentiation of monovarietal virgin olive oils are also overviewed.
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