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López-Salas L, Díaz-Moreno J, Ciulu M, Borrás-Linares I, Quirantes-Piné R, Lozano-Sánchez J. Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process. Foods 2024; 13:1555. [PMID: 38790855 PMCID: PMC11121151 DOI: 10.3390/foods13101555] [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: 03/03/2024] [Revised: 05/06/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
Olive oil is a food of great importance in the Mediterranean diet and culture. However, during its production, the olive oil industry generates a large amount of waste by-products that can be an important source of bioactive compounds, such as phenolic compounds and terpenes, revalorizing them in the context of the circular economy. Therefore, it is of great interest to study the distribution and abundance of these bioactive compounds in the different by-products. This research is a screening focused on phytochemical analysis, with particular emphasis on the identification and quantification of the phenolic and terpenic fractions. Both the main products of the olive industry (olives, olive paste and produced oil) and the by-products generated throughout the oil production process (leaf, "alpeorujo", liquid and solid residues generated during decanting commonly named "borras" and washing water) were analyzed. For this purpose, different optimized extraction procedures were performed for each matrix, followed by high-performance liquid chromatography coupled with electrospray time-of-flight mass spectrometry (HPLC-ESI-TOF/MS) analysis. Although no phenolic alcohols were quantified in the leaf and the presence of secoiridoids was low, this by-product was notable for its flavonoid (720 ± 20 µg/g) and terpene (5000 ± 300 µg/g) contents. "Alpeorujo" presented a complete profile of compounds of interest, being abundant in phenolic alcohols (900 ± 100 µg/g), secoiridoids (4500 ± 500 µg/g) and terpenes (1200 ± 100 µg/g), among others. On the other hand, while the solid residue of the borras was the most abundant in phenolic alcohols (3700 ± 200 µg/g) and secoiridoids (680 ± 20 µg/g), the liquid fraction of this waste was notable for its content of elenolic acid derivatives (1700 ± 100 µg/mL) and phenolic alcohols (3000 ± 300 µg/mL). Furthermore, to our knowledge, this is the first time that the terpene content of this by-product has been monitored, demonstrating that it is an important source of these compounds, especially maslinic acid (120 ± 20 µg/g). Finally, the phytochemical content in wash water was lower than expected, and only elenolic acid derivatives were detected (6 ± 1 µg/mL). The results highlighted the potential of the olive by-products as possible alternative sources of a wide variety of olive bioactive compounds for their revalorization into value-added products.
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Affiliation(s)
- Lucía López-Salas
- Department of Food Science and Nutrition, Faculty of Farmacy, University of Granada, Campus Universitario Cartuja s/n, 18071 Granada, Spain; (L.L.-S.); (J.D.-M.); (J.L.-S.)
| | - Javier Díaz-Moreno
- Department of Food Science and Nutrition, Faculty of Farmacy, University of Granada, Campus Universitario Cartuja s/n, 18071 Granada, Spain; (L.L.-S.); (J.D.-M.); (J.L.-S.)
| | - Marco Ciulu
- Department of Biotechnology, University of Verona, Strada le Grazie 15, Cà Vignal 1, 37134 Verona, Italy;
| | - Isabel Borrás-Linares
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain;
| | - Rosa Quirantes-Piné
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain;
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Faculty of Farmacy, University of Granada, Campus Universitario Cartuja s/n, 18071 Granada, Spain; (L.L.-S.); (J.D.-M.); (J.L.-S.)
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2
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Chien HJ, Zheng YF, Wang WC, Kuo CY, Hsu YM, Lai CC. Determination of adulteration, geographical origins, and species of food by mass spectrometry. MASS SPECTROMETRY REVIEWS 2023; 42:2273-2323. [PMID: 35652168 DOI: 10.1002/mas.21780] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 04/07/2022] [Accepted: 04/12/2022] [Indexed: 06/15/2023]
Abstract
Food adulteration, mislabeling, and fraud, are rising global issues. Therefore, a number of precise and reliable analytical instruments and approaches have been proposed to ensure the authenticity and accurate labeling of food and food products by confirming that the constituents of foodstuffs are of the kind and quality claimed by the seller and manufacturer. Traditional techniques (e.g., genomics-based methods) are still in use; however, emerging approaches like mass spectrometry (MS)-based technologies are being actively developed to supplement or supersede current methods for authentication of a variety of food commodities and products. This review provides a critical assessment of recent advances in food authentication, including MS-based metabolomics, proteomics and other approaches.
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Affiliation(s)
- Han-Ju Chien
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yi-Feng Zheng
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Wei-Chen Wang
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Cheng-Yu Kuo
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yu-Ming Hsu
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Chien-Chen Lai
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
- Graduate Institute of Chinese Medical Science, China Medical University, Taichung, Taiwan
- Advanced Plant Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
- Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, Taiwan
- Rong Hsing Research Center For Translational Medicine, National Chung Hsing University, Taichung, Taiwan
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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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Lama-Muñoz A, Contreras MDM. Extraction Systems and Analytical Techniques for Food Phenolic Compounds: A Review. Foods 2022; 11:3671. [PMID: 36429261 PMCID: PMC9689915 DOI: 10.3390/foods11223671] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/06/2022] [Accepted: 11/12/2022] [Indexed: 11/18/2022] Open
Abstract
Phenolic compounds are highly valuable food components due to their potential utilisation as natural bioactive and antioxidant molecules for the food, cosmetic, chemical, and pharmaceutical industries. For this purpose, the development and optimisation of efficient extraction methods is crucial to obtain phenolic-rich extracts and, for some applications, free of interfering compounds. It should be accompanied with robust analytical tools that enable the standardisation of phenolic-rich extracts for industrial applications. New methodologies based on both novel extraction and/or analysis are also implemented to characterise and elucidate novel chemical structures and to face safety, pharmacology, and toxicity issues related to phenolic compounds at the molecular level. Moreover, in combination with multivariate analysis, the extraction and analysis of phenolic compounds offer tools for plant chemotyping, food traceability and marker selection in omics studies. Therefore, this study reviews extraction techniques applied to recover phenolic compounds from foods and agri-food by-products, including liquid-liquid extraction, solid-liquid extraction assisted by intensification technologies, solid-phase extraction, and combined methods. It also provides an overview of the characterisation techniques, including UV-Vis, infra-red, nuclear magnetic resonance, mass spectrometry and others used in minor applications such as Raman spectroscopy and ion mobility spectrometry, coupled or not to chromatography. Overall, a wide range of methodologies are now available, which can be applied individually and combined to provide complementary results in the roadmap around the study of phenolic compounds.
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Affiliation(s)
- Antonio Lama-Muñoz
- Departamento de Cristalografía, Mineralogía y Química Agrícola, Universidad de Sevilla, C/Profesor García González, 1, 41012 Sevilla, Spain
| | - María del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, Centre for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, Campus Las Lagunillas, s/n, 23071 Jaén, Spain
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Uddin N, Muhammad N, Nisar M, Aisha, Ali N, Ullah R, Ali EA, Khan AA, Rahman IU, Khan A, Zeb A. Distribution of polyphenolic compounds, antioxidant potential, and free amino acids in Ziziphus fruits extract; a study for determining the influence of wider geography. Food Sci Nutr 2022; 10:1414-1430. [PMID: 35592302 PMCID: PMC9094459 DOI: 10.1002/fsn3.2726] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 11/04/2021] [Accepted: 12/08/2021] [Indexed: 01/20/2023] Open
Abstract
Ziziphus fruits have attracted much attention within the field of medicine due to their high potential against central nervous system disorders. Abundance of secondary metabolites and their composition is key to the pharmaceutical potential and commercial qualities of plants. The in vitro antioxidant activities of Ziziphus nummularia (Burm. f.) and Ziziphus oxyphylla Edgew fruit extract were analyzed using 2,2‐diphenil‐1‐pycrilhydrazyl (DPPH) and 2,2′‐azino‐bis (3‐ethylbenzothiazoline)‐6‐sulfonic acid (ABTS) free radical scavenging assay methods. Phenolic profiles were explored using high‐performance liquid chromatography‐diode array detector (HPLC‐DAD). The result revealed high concentration of polyphenols and their antioxidant potential. In Z. nummularia, the total phenolic content (TPC) (80.270 ± 0.422 μg/ml), DPPH (62.03 ± 0.98 μg/ml), ABTS (66.32 ± 0.73 μg/ml), and TFC (90.683 ± 0.274 μg/ml) were recorded. However, in Z. oxyphylla, DPPH and ABTS values were 60.66 ± 0.56 μg/ml and 61.55 ± 0.77 μg/ml, respectively, indicative of the impacts of climate and soil nutrients. The overall screening of phytochemicals revealed that both the Ziziphus species contain diverse bioactive compounds, including spinacetine‐3‐O‐(2 feruloyl glucopyranosyl)‐glucopyranoside, kaempferol‐3‐O‐glucoside‐7‐O‐glucoside, and caffeic acid; p‐hydroxybenzoyl hexose, p‐coumaric acid, salicylic acid, and ellagic acid pentoxide. Additionally, the highest concentrated amino acid noted was of Lue 0.19 g/100 g with 596.00 retention time (RT), followed by Thr>Ale>Isl>Phya>Val in Z. nummularia. Similarly, the highest concentration of Lue amino acid was recorded as 0.18/100 g with 564.52 RT followed by Pr>Thr>Ale>Lue>Isl>Phya>Val in all genotypes of Z. oxyphylla. Reporting of polyphenols rich and stable species along with identification of favorable regions of cultivation for amino acid, polyphenols, and higher antioxidant potential may lead the way for the identification of elite clones of the species as well as may result in new drug discovery.
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Affiliation(s)
- Nisar Uddin
- Department of Botany Hazara University Mansehra Mansehra Pakistan
| | - Noor Muhammad
- Department of Pomology College of Horticulture Hebei Agricultural University Baoding China
| | - Mohammad Nisar
- Department of Botany University of Malakand Checkdara Pakistan
| | - Aisha
- Department of Chemistry University of Gujrat Gujrat Pakistan
| | - Niaz Ali
- Department of Botany Hazara University Mansehra Mansehra Pakistan
| | - Riaz Ullah
- Department of Pharmacognosy College of Pharmacy King Saud University Riyadh Saudi Arabia
| | - Essam A Ali
- Department of Pharmaceutical Chemistry College of Pharmacy King Saud University Riyadh Saudi Arabia
| | - Azhar Abbas Khan
- Department of Biochemistry Hazara University Mansehra Mansehra Pakistan
| | - Inayat Ur Rahman
- Department of Botany Hazara University Mansehra Mansehra Pakistan
| | - Anwar Khan
- Institute of Molecular Plant Science University of Edinburgh Edinburgh UK.,Department of Microbiology BUITEMS Quetta Pakistan
| | - Alam Zeb
- Department of Biochemistry University of Malakand KP Pakistan
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Deiana P, Molinu MG, Dore A, Culeddu N, Dettori S, Santona M. Evolution of monovarietal virgin olive oils as a function of chemical composition and oxidation status. Nat Prod Res 2022:1-5. [DOI: 10.1080/14786419.2022.2042813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Maria Giovanna Molinu
- CNR - Istituto di Scienze delle Produzioni Alimentari (ISPA, Li Punti, Italy), Sassari, Italy
| | - Antonio Dore
- CNR - Istituto di Scienze delle Produzioni Alimentari (ISPA, Li Punti, Italy), Sassari, Italy
| | - Nicola Culeddu
- CNR – Istituto di Chimica Biomolecolare (ICB, Li Punti, Italy), Sassari, Italy
| | - Sandro Dettori
- Università degli Studi di Sassari, Dipartimento di Agraria, Sassari, Italy
| | - Mario Santona
- Università degli Studi di Sassari, Dipartimento di Agraria, Sassari, Italy
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Martiny TR, Dotto GL, Raghavan V, de Moraes CC, da Rosa GS. Freezing effect on the oleuropein content of olive leaves extracts obtained from microwave-assisted extraction. INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY : IJEST 2021; 19:10375-10380. [PMID: 34691198 PMCID: PMC8520335 DOI: 10.1007/s13762-021-03732-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Revised: 08/12/2021] [Accepted: 10/08/2021] [Indexed: 06/13/2023]
Abstract
This work aimed to investigate the effect of freezing on the oleuropein content obtained from olive leaves extracts. The extracts were obtained by microwave-assisted extraction using different solvents, pH, temperatures and microwave irradiation time. Afterward, HPLC was used to identify and quantify the amount of oleuropein in the extracts. A part of the extracts was immediately analyzed, and another was frozen for a week. The experimental results highlighted that the storage condition has a significant (p < 0.05) effect on the oleuropein content. Regardless of the extraction condition, the frozen storage was responsible for a decrease in the oleuropein content, ranging from 5.38 to 70.09%. These results indicate that it is important to consider the degradation of oleuropein in frozen olive leaf extracts so that subsequent applications are suitable.
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Affiliation(s)
- T. Renata Martiny
- Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, Rio Grande Do Sul 97105-900 Brazil
| | - G. Luiz Dotto
- Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, Rio Grande Do Sul 97105-900 Brazil
| | - V. Raghavan
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9 Canada
| | - C. Costa de Moraes
- Department of Food Engineering, Federal University of Pampa, Maria Anunciação Gomes de Godoy Avenue, Bagé, Rio Grande do Sul 1650 Brazil
| | - G. Silveira da Rosa
- Department of Chemical Engineering, Federal University of Pampa, Unipampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bagé, Rio Grande do Sul Brazil
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Olive Pomace Phenolic Compounds Stability and Safety Evaluation: From Raw Material to Future Ophthalmic Applications. Molecules 2021; 26:molecules26196002. [PMID: 34641545 PMCID: PMC8512844 DOI: 10.3390/molecules26196002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/28/2021] [Accepted: 09/29/2021] [Indexed: 11/17/2022] Open
Abstract
Nowadays, increasing interest in olive pomace (OP) valorization aims to improve olive's industry sustainability. Interestingly, several studies propose a high-value application for OP extracts containing its main phenolic compounds, hydroxytyrosol and oleuropein, as therapy for ocular surface diseases. In this work, the stability and accessibility of OP total phenolic and flavonoid content, main representative compounds, and antioxidant activity were assessed under different pretreatment conditions. Among them, lyophilization and supercritical CO2 extraction were found to increase significantly most responses measured in the produced extracts. Two selected extracts (CONV and OPT3) were obtained by different techniques (conventional and pressurized liquid extraction); Their aqueous solutions were characterized by HPLC-DAD-MS/MS. Additionally, their safety and stability were evaluated according to EMA requirements towards their approval as ophthalmic products: their genotoxic effect on ocular surface cells and their 6-months storage stability at 4 different temperature/moisture conditions (CPMP/ICH/2736/99), together with pure hydroxytyrosol and oleuropein solutions. The concentration of hydroxytyrosol and oleuropein in pure or extract solutions was tracked, and possible degradation products were putatively identified by HPLC-DAD-MS/MS. Hydroxytyrosol and oleuropein had different stability as standard or extract solutions, with oleuropein also showing different degradation profile. All compounds/extracts were safe for ophthalmic use at the concentrations tested.
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Mousavi S, Mariotti R, Stanzione V, Pandolfi S, Mastio V, Baldoni L, Cultrera NGM. Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods 2021; 10:foods10081945. [PMID: 34441722 PMCID: PMC8391879 DOI: 10.3390/foods10081945] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 12/15/2022] Open
Abstract
The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.
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Affiliation(s)
- Soraya Mousavi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Roberto Mariotti
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
- Correspondence: ; Tel.: +39-075-5014809
| | - Vitale Stanzione
- Institute for Agricultural and Forest Systems of the Mediterranean, National Research Council, 06128 Perugia, Italy;
| | - Saverio Pandolfi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Valerio Mastio
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ing. Marcos Zalazar (Calle 11) y Vidart. Villa Aberastain, Pocito, San Juan 5427, Argentina;
| | - Luciana Baldoni
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Nicolò G. M. Cultrera
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
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Amarillo M, Gámbaro A, Ellis AC, Irigaray B, Lázaro J, Tamborrino A, Romaniello R, Leone A, Juliano P. Shelf life of extra virgin olive oil manufactured with combined microwaves and megasonic waves at industrial scale. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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López-Salas L, Cea I, Borrás-Linares I, Emanuelli T, Robert P, Segura-Carretero A, Lozano-Sánchez J. Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts. Foods 2021; 10:foods10061407. [PMID: 34207005 PMCID: PMC8234471 DOI: 10.3390/foods10061407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 02/07/2023] Open
Abstract
Phenolic compounds present in extra virgin olive oil (EVOO) could be retained in its byproducts during processing. Among them, hydroxytyrosol and its derivatives deserve special attention due to their health benefits recognized by The European Food Safety Authority (EFSA). In the present research, the presence of these compounds in the filter cake byproduct was studied by combining pressurized liquid extraction (PLE) and high-performance liquid chromatography coupled to time-of-flight mass spectrometry (HPLC-TOF-MS). The applied optimum extraction parameters were 1500 psi, 120 °C and aqueous ethanol (50:50, v/v). The influence of different drying methods (vacuum-, freeze- and spray-drying) in the recovery of phenolic compounds was also evaluated. A total of 16 compounds from EVOO were identified in the extracts, 3 of them being hydroxytyrosol-related compounds, 6 substances of oleoside and elenolic acid derivatives, together with 6 secoiridoids and 1 lignan. The results highlighted the great number of phenolic compounds recovered from filter cake with these techniques, being even higher than the reported content in EVOO and other byproducts. The combination of PLE and freeze-drying resulted in being the best procedure for the recovery of phenolic compounds from filter cake byproduct.
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Affiliation(s)
- Lucía López-Salas
- Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; (L.L.-S.); (J.L.-S.)
| | - Inés Cea
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; (I.C.); (P.R.)
- Center for Systems Biotechnology, Fraunhofer Chile Research, Av. Del Cóndor 844 Floor 3, Santiago 8580704, Chile
| | - Isabel Borrás-Linares
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
- Correspondence: ; Tel.: +34-9586-37083
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, RS, Brazil;
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; (I.C.); (P.R.)
| | - Antonio Segura-Carretero
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; (L.L.-S.); (J.L.-S.)
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
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Ribeiro TB, Oliveira A, Coelho M, Veiga M, Costa EM, Silva S, Nunes J, Vicente AA, Pintado M. Are olive pomace powders a safe source of bioactives and nutrients? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1963-1978. [PMID: 32914435 DOI: 10.1002/jsfa.10812] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 07/22/2020] [Accepted: 09/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The olive oil industry generates significant amounts of semi-solid wastes, namely olive pomace. Olive pomace is a by-product rich in high-value compounds (e.g. dietary fibre, unsaturated fatty acids, polyphenols) widely explored to obtain new food ingredients. However, conventional extraction methods frequently use organic solvents, while novel eco-friendly techniques have high operational costs. The development of powdered products without any extraction step has been proposed as a more feasible and sustainable approach. RESULTS The present study fractionated and valorized the liquid and pulp fraction of olive pomace obtaining two stable and safe powdered ingredients, namely a liquid-enriched powder (LOPP) and a pulp-enriched powder (POPP). These powders were characterized chemically, and their bioactivity was assessed. LOPP exhibited a significant amount of mannitol (141 g kg-1 ), potassium (54 g kg-1 ) and hydroxytyrosol derivatives (5 mg g-1 ). POPP exhibited a high amount of dietary fibre (620 g kg-1 ) associated with a significant amount of bound phenolics (7.41 mg GAE g-1 fibre DW) with substantial antioxidant activity. POPP also contained an unsaturated fatty acid composition similar to that of olive oil (76% of total fatty acids) and showed potential as a reasonable source of protein (12%). Their functional properties (solubility, water-holding and oil-holding capacity), antioxidant capacity and antimicrobial activity were also assessed, and their biological safety was verified. CONCLUSIONS The development of olive pomace powders for application in the food industry could be a suitable strategy to add value to olive pomace and obtain safe multifunctional ingredients with higher health-promoting effects than dietary fibre and polyphenols. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Tânia Bragança Ribeiro
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
- Association BLC3, Technology and Innovation Campus, Centre Bio R&D Unit, Oliveira do Hospital, Portugal
| | - Ana Oliveira
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Marta Coelho
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Mariana Veiga
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Eduardo M Costa
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - Sara Silva
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
| | - João Nunes
- Association BLC3, Technology and Innovation Campus, Centre Bio R&D Unit, Oliveira do Hospital, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, Braga, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
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Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106312] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life. Antioxidants (Basel) 2021; 10:antiox10030368. [PMID: 33671068 PMCID: PMC7997466 DOI: 10.3390/antiox10030368] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/20/2021] [Accepted: 02/22/2021] [Indexed: 11/17/2022] Open
Abstract
Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO's unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.
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15
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Ribeiro TB, Oliveira A, Campos D, Nunes J, Vicente AA, Pintado M. Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits. Food Funct 2020; 11:2238-2254. [PMID: 32101211 DOI: 10.1039/c9fo03000j] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Olive pomace is a semisolid by-product with great potential as a source of bioactive compounds. Using its soluble fraction, a liquid-enriched powder (LOPP) was obtained, exhibiting a rich composition in sugars, polyphenols and minerals, with potential antioxidant, antihypertensive and antidiabetic health benefits. To validate the potential of LOPP as a functional ingredient the effect of the gastrointestinal tract on its bioactive composition and bioactivities was examined. Polyphenols and minerals were the most affected compounds; however, a significant bioaccessibility of potassium and hydroxytyrosol was verified (≥57%). As a consequence, the LOPP bioactivities were only moderately affected (losses around 50%). For example, 57.82 ± 1.27% of the recovered antioxidant activity by ORAC was serum-available. From an initial α-glucosidase inhibition activity of 87.11 ± 1.04%, at least 50% of the initial potential was retained (43.82 ± 1.14%). Regarding the initial ACE inhibitory activity (91.98 ± 3.24%), after gastrointestinal tract losses, significant antihypertensive activity was retained in the serum-available fraction (43.4 ± 3.65%). The colon-available fraction also exhibited an abundant composition in phenolics and minerals. LOPP showed to be a potential functional ingredient not only with potential benefits in preventing cardiovascular diseases but also in gut health.
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Affiliation(s)
- Tânia B Ribeiro
- Universidade Católica Portuguesa, Escola Superior de Biotecnologia, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associada, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal. and Association BLC3 - Technology and Innovation Campus, Centre Bio R&D Unit, Senhora da Conceição, 2, Lagares, 3045-155 Oliveira do Hospital, Portugal
| | - Ana Oliveira
- Universidade Católica Portuguesa, Escola Superior de Biotecnologia, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associada, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal.
| | - Débora Campos
- Universidade Católica Portuguesa, Escola Superior de Biotecnologia, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associada, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal.
| | - João Nunes
- Association BLC3 - Technology and Innovation Campus, Centre Bio R&D Unit, Senhora da Conceição, 2, Lagares, 3045-155 Oliveira do Hospital, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, Escola Superior de Biotecnologia, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associada, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal.
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16
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Abbattista R, Losito I, Castellaneta A, De Ceglie C, Calvano CD, Cataldi TRI. Insight into the Storage-Related Oxidative/Hydrolytic Degradation of Olive Oil Secoiridoids by Liquid Chromatography and High-Resolution Fourier Transform Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12310-12325. [PMID: 33103891 DOI: 10.1021/acs.jafc.0c04925] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The study of negative effects potentially exerted by the exposure to oxygen and/or light and, thus, also by the type of container on the quality of extra virgin olive oil (EVOO) during its prolonged storage requires an appropriate choice of analytical methods and components to be monitored. Here, reverse-phase liquid chromatography coupled to high-resolution/accuracy Fourier transform mass spectrometry with electrospray ionization was exploited to study oxidative/hydrolytic degradation processes occurring on the important bioactive components of EVOO known as secoiridoids, i.e., oleuropein and ligstroside aglycones, oleacin, and oleocanthal, during storage up to 6 months under controlled conditions. Specifically, isomeric oxidative byproducts resulting from the transformation of a carbonylic group of the original secoiridoids into a carboxylic group and compounds resulting from hydrolysis of the ester linkage of secoiridoids, i.e., elenolic and decarboxymethyl elenolic acids and tyrosol and 3-hydroxytyrosol, were monitored, along with their precursors. Data obtained from EVOO storage at room temperature in glass bottles with/without exposure to light and/or oxygen indicated that, although it was more relevant if a periodical exposure to oxygen was performed, a non-negligible oxidative degradation occurred on secoiridoids also when nitrogen was used to saturate the container headspace. In a parallel experiment, the effects of storage of the same EVOO (250 mL) for up to 6 months in containers manufactured with different materials/shapes were considered. In particular, a square dark glass bottle, a stainless-steel can, and a ceramic jar, typically used for EVOO commercialization, and a clear polyethylene terephthalate bottle, purposely chosen to prompt secoiridoid degradation through exposure to light and oxygen, were compared. Dark glass was found to provide the best combined protection of major secoiridoids from oxidative and hydrolytic degradation, yet the lowest levels of oxidized byproducts were observed when the stainless-steel can was used.
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Affiliation(s)
- R Abbattista
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - I Losito
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - A Castellaneta
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - C De Ceglie
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - C D Calvano
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
- Dipartimento di Farmacia e Scienze del Farmaco, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - T R I Cataldi
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
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17
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Rodríguez-López P, Lozano-Sanchez J, Borrás-Linares I, Emanuelli T, Menéndez JA, Segura-Carretero A. Structure-Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability. Antioxidants (Basel) 2020; 9:E685. [PMID: 32752213 PMCID: PMC7464770 DOI: 10.3390/antiox9080685] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 02/07/2023] Open
Abstract
Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties have been related to the major and minor fractions of extra-virgin olive oil. Among olive oil chemical composition, the phenolic fraction has received considerable attention due to its bioactivity in different chronic diseases. The bioactivity of the phenolic compounds could be related to different properties such as antioxidant and anti-inflammatory, although the molecular mechanism of these compounds in relation to many diseases could have different cellular targets. The aim of this review is focused on the extra-virgin olive oil phenolic fraction with particular emphasis on (a) biosynthesis, chemical structure, and influence factors on the final extra-virgin olive oil phenolic composition; (b) structure-antioxidant activity relationships and other molecular mechanisms in relation to many diseases; (c) bioavailability and controlled delivery strategies; (d) alternative sources of olive biophenols. To achieve this goal, a comprehensive review was developed, with particular emphasis on in vitro and in vivo assays as well as clinical trials. This report provides an overview of extra-virgin olive oil phenolic compounds as a tool for functional food, nutraceutical, and pharmaceutical applications.
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Affiliation(s)
- Paloma Rodríguez-López
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain;
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, Edificio BioRegión, 18016 Granada, Spain; (I.B.-L.); (A.S.-C.)
| | - Jesús Lozano-Sanchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain;
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, Edificio BioRegión, 18016 Granada, Spain; (I.B.-L.); (A.S.-C.)
| | - Isabel Borrás-Linares
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, Edificio BioRegión, 18016 Granada, Spain; (I.B.-L.); (A.S.-C.)
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi 97105-900, Santa Maria, RS, Brazil;
| | - Javier A. Menéndez
- Catalan Institute of Oncology ProCURE (Program Against Cancer Therapeutic Resistance), Ctra. França s/n, Hospital Dr. Josep Trueta de Girona, 17007 Girona, Catalonia, Spain;
| | - Antonio Segura-Carretero
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, Edificio BioRegión, 18016 Granada, Spain; (I.B.-L.); (A.S.-C.)
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
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18
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Application of High Resolution Mass Spectrometric methods coupled with chemometric techniques in olive oil authenticity studies - A review. Anal Chim Acta 2020; 1134:150-173. [PMID: 33059861 DOI: 10.1016/j.aca.2020.07.029] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 07/13/2020] [Accepted: 07/14/2020] [Indexed: 12/21/2022]
Abstract
Extra Virgin Olive Oil (EVOO), the emblematic food of the Mediterranean diet, is recognized for its nutritional value and beneficial health effects. The main authenticity issues associated with EVOO's quality involve the organoleptic properties (EVOO or defective), mislabeling of production type (organic or conventional), variety and geographical origin, and adulteration. Currently, there is an emerging need to characterize EVOOs and evaluate their genuineness. This can be achieved through the development of analytical methodologies applying advanced "omics" technologies and the investigation of EVOOs chemical fingerprints. The objective of this review is to demonstrate the analytical performance of High Resolution Mass Spectrometry (HRMS) in the field of food authenticity assessment, allowing the determination of a wide range of food constituents with exceptional identification capabilities. HRMS-based workflows used for the investigation of critical olive oil authenticity issues are presented and discussed, combined with advanced data processing, comprehensive data mining and chemometric tools. The use of unsupervised classification tools, such as Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA), as well as supervised classification techniques, including Linear Discriminant Analysis (LDA), Support Vector Machine (SVM), Partial Least Square Discriminant Analysis (PLS-DA), Orthogonal Projection to Latent Structure-Discriminant Analysis (OPLS-DA), Counter Propagation Artificial Neural Networks (CP-ANNs), Self-Organizing Maps (SOMs) and Random Forest (RF) is summarized. The combination of HRMS methodologies with chemometrics improves the quality and reliability of the conclusions from experimental data (profile or fingerprints), provides valuable information suggesting potential authenticity markers and is widely applied in food authenticity studies.
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19
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Oueslati I, Taamalli A, Loubiri A, Arráez-Román D, Segura-Carretero A, Zarrouk M. Assessment of conventional and microwave heating effects on the variation of the bioactive compounds of Chétoui VOO using HPLC-DAD-ESI-TOF-MS. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2017.08.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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20
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Abenoza M, Raso J, Oria R, Sánchez-Gimeno AC. Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life. FOOD SCI TECHNOL INT 2018; 25:47-55. [PMID: 30170510 DOI: 10.1177/1082013218795803] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Bitterness is a positive sensorial attribute of olive oil that mainly depends on phenol concentration. However, excessive bitterness may be unpleasant for consumers. The aim of this investigation was to evaluate if partitioning polyphenols between oil and water phases could modulate the bitterness of an Empeltre olive oil containing a phenolic concentration higher than the typical content for this olive oil variety. The linear relationship observed between the percentage of oil in the extraction system and the percentage of phenols removed from the oil permitted estimating the olive oil-to-water ratio required to reduce the concentration of phenols for a given value in order to modulate Empeltre olive oil bitterness. Olive oils after liquid-liquid extraction did not develop any negative sensory attributes, and their physicochemical parameters were not substantially affected. Liquid-liquid extraction using water as a solvent is a procedure capable of effectively reducing the total phenol compounds of Empeltre extra virgin olive oil and, as a consequence, of reducing its bitterness intensity without affecting the highest commercial category determined by the parameters legally established by European Community regulations just after extraction and during nine months of storage.
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Affiliation(s)
- María Abenoza
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza-Instituto Agroalimentario Aragón IA2, Zaragoza, Spain
| | - Javier Raso
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza-Instituto Agroalimentario Aragón IA2, Zaragoza, Spain
| | - Rosa Oria
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza-Instituto Agroalimentario Aragón IA2, Zaragoza, Spain
| | - Ana C Sánchez-Gimeno
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza-Instituto Agroalimentario Aragón IA2, Zaragoza, Spain
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21
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Morrone L, Pupillo S, Neri L, Bertazza G, Magli M, Rotondi A. Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1443-1450. [PMID: 27380828 DOI: 10.1002/jsfa.7883] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Revised: 06/24/2016] [Accepted: 06/29/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND In this study, two types of crusher, hammer and blade, were used to produce olive oils from cv. Correggiolo olives at four stages of ripeness, to analyse the effect of these two factors on oil quality indices (free acidity, peroxide value, UV absorption), on phenolic compounds content and sensory profiles. Differences in chemical and sensory data were analysed by two-way ANOVA. RESULTS Ripeness exerted a stronger influence than the crushing equipment on quality indices, phenolic content and sensory evaluation; moreover the statistical significance of interaction between the factors considered suggests that they are intertwined. Differences in the texture of olive pastes obtained by squashing and crushing were clearly evident at the first stage of ripeness via observation with a scanning electron microscope. The stronger mechanical action of the hammer crusher also produced smaller pit fragments compared to the blade crusher, as shown by particle size analysis of the kernels fragments. CONCLUSION Knowledge about the interaction between ripening and crushing will allow olive oil producers to pursue a product of the quality most suitable for a particular type of consumer. For example, bitterness and pungency, characters recently connected with health effects because sensory markers of extra virgin olive oil (EVOO) polyphenols, do not have a great sensory appeal for most consumers; however, there is a niche of gourmet estimators interested in these peculiar flavours and ready to pay a premium price for them. The producer will be able to customise the EVOO by modulating its chemical and sensory characteristics, especially the phenolic fraction, thus addressing the needs of consumers with different tastes. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Lucia Morrone
- Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy
| | - Sabrina Pupillo
- Department of Food Science, University of Parma, Parco Area delle Scienze, 59/a, 43124, Parma, Italy
| | - Luisa Neri
- Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy
| | - Giampaolo Bertazza
- Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy
| | - Massimiliano Magli
- Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy
| | - Annalisa Rotondi
- Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy
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22
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Lozano-Sánchez J, Bendini A, Di Lecce G, Valli E, Gallina Toschi T, Segura-Carretero A. Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600096] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Jesús Lozano-Sánchez
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Edificio BioRegión; Granada Spain
- Research and Development of Functional Olive Oil Department; Aceites Maeva S. L.; Escúzar Granada Spain
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Giuseppe Di Lecce
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Antonio Segura-Carretero
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Edificio BioRegión; Granada Spain
- Department of Analytical Chemistry; University of Granada; Granada Spain
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23
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Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage. Food Chem 2016; 200:255-62. [DOI: 10.1016/j.foodchem.2015.12.090] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 12/03/2015] [Accepted: 12/27/2015] [Indexed: 01/25/2023]
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24
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Cavazza A, Corti S, Mancinelli C, Bignardi C, Corradini C. Effect of the Addition of Chili Pepper Powder on Vegetable Oils Oxidative Stability. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2738-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Araújo M, Pimentel FB, Alves RC, Oliveira MBP. Phenolic compounds from olive mill wastes: Health effects, analytical approach and application as food antioxidants. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.06.010] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Toxicological evaluation of an olive extract, H35: Subchronic toxicity in the rat. Food Chem Toxicol 2015; 84:18-28. [DOI: 10.1016/j.fct.2015.07.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Revised: 05/25/2015] [Accepted: 07/11/2015] [Indexed: 12/15/2022]
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27
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Effect of extraction conditions and storage time on the sensory profile of monovarietal extra virgin olive oil (cv Carboncella) and chemical drivers of sensory changes. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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28
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Tasioula-Margari M, Tsabolatidou E. Extraction, Separation, and Identification of Phenolic Compounds in Virgin Olive Oil by HPLC-DAD and HPLC-MS. Antioxidants (Basel) 2015; 4:548-62. [PMID: 26783843 PMCID: PMC4665431 DOI: 10.3390/antiox4030548] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2015] [Revised: 08/04/2015] [Accepted: 08/06/2015] [Indexed: 01/20/2023] Open
Abstract
The aim of this study was to evaluate the recovery of individual phenolic compounds extracted from virgin olive oil (VOO), from different Greek olive varieties. Sufficient recoveries (90%) of all individual phenolic compounds were obtained using methanol as an extraction solvent, acetonitrile for residue solubilization, and two washing steps with hexane. Moreover, in order to elucidate structural characteristics of phenolic compounds in VOO, high performance liquid chromatography with a diode array detector (HPLC-DAD) at 280 and 340 nm and HPLC coupled to electrospray ionization mass spectrometry (HPLC-ESI-MS) in the negative-ion mode were performed. The most abundant phenolic compounds were oleuropein derivatives with m/z 319 and 377 and ligstroside derivatives with m/z 303, 361. Lignans, such as 1-acetoxypinoresinol and pinoresinol were also present in substantial quantities in the phenolic fraction. However, pinoresinol was co-eluted with dialdehydic form of ligstroside aglycone (DAFLA) and it was not possible to be quantified separately. The phenolic extracts, obtained from different VOO samples, yielded similar HPLC profiles. Differences, however, were observed in the last part of the chromatogram, corresponding to isomers of the aldehydic form of ligstroside aglycone. Oxidized phenolic products, originating from secoiridoids, were also detected.
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Affiliation(s)
- Maria Tasioula-Margari
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina 45110, Greece.
| | - Eleftheria Tsabolatidou
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina 45110, Greece.
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Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400197] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Silva SF, Anjos CAR, Cavalcanti RN, Celeghini RMDS. Evaluation of extra virgin olive oil stability by artificial neural network. Food Chem 2015; 179:35-43. [PMID: 25722136 DOI: 10.1016/j.foodchem.2015.01.100] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2014] [Revised: 12/19/2014] [Accepted: 01/20/2015] [Indexed: 10/24/2022]
Abstract
The stability of extra virgin olive oil in polyethylene terephthalate bottles and tinplate cans stored for 6 months under dark and light conditions was evaluated. The following analyses were carried out: free fatty acids, peroxide value, specific extinction at 232 and 270 nm, chlorophyll, L(∗)C(∗)h color, total phenolic compounds, tocopherols and squalene. The physicochemical changes were evaluated by artificial neural network (ANN) modeling with respect to light exposure conditions and packaging material. The optimized ANN structure consists of 11 input neurons, 18 hidden neurons and 5 output neurons using hyperbolic tangent and softmax activation functions in hidden and output layers, respectively. The five output neurons correspond to five possible classifications according to packaging material (PET amber, PET transparent and tinplate can) and light exposure (dark and light storage). The predicted physicochemical changes agreed very well with the experimental data showing high classification accuracy for test (>90%) and training set (>85). Sensitivity analysis showed that free fatty acid content, peroxide value, L(∗)Cab(∗)hab(∗) color parameters, tocopherol and chlorophyll contents were the physicochemical attributes with the most discriminative power.
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Affiliation(s)
- Simone Faria Silva
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, SP, Brazil.
| | - Carlos Alberto Rodrigues Anjos
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, SP, Brazil
| | - Rodrigo Nunes Cavalcanti
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, SP, Brazil
| | - Renata Maria dos Santos Celeghini
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, SP, Brazil
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Kirkland D, Edwards J, Woehrle T, Beilstein P. Investigations into the genotoxic potential of olive extracts. MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS 2015; 777:17-28. [DOI: 10.1016/j.mrgentox.2014.10.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2014] [Revised: 10/30/2014] [Accepted: 10/31/2014] [Indexed: 10/24/2022]
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Lozano-Sánchez J, Castro-Puyana M, Mendiola JA, Segura-Carretero A, Cifuentes A, Ibáñez E. Recovering bioactive compounds from olive oil filter cake by advanced extraction techniques. Int J Mol Sci 2014; 15:16270-83. [PMID: 25226536 PMCID: PMC4200768 DOI: 10.3390/ijms150916270] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2014] [Revised: 09/04/2014] [Accepted: 09/05/2014] [Indexed: 12/29/2022] Open
Abstract
The potential of by-products generated during extra-virgin olive oil (EVOO) filtration as a natural source of phenolic compounds (with demonstrated bioactivity) has been evaluated using pressurized liquid extraction (PLE) and considering mixtures of two GRAS (generally recognized as safe) solvents (ethanol and water) at temperatures ranging from 40 to 175 °C. The extracts were characterized by high-performance liquid chromatography (HPLC) coupled to diode array detection (DAD) and electrospray time-of-flight mass spectrometry (HPLC-DAD-ESI-TOF/MS) to determine the phenolic-composition of the filter cake. The best isolation procedure to extract the phenolic fraction from the filter cake was accomplished using ethanol and water (50:50, v/v) at 120 °C. The main phenolic compounds identified in the samples were characterized as phenolic alcohols or derivatives (hydroxytyrosol and its oxidation product), secoiridoids (decarboxymethylated and hydroxylated forms of oleuropein and ligstroside aglycones), flavones (luteolin and apigenin) and elenolic acid derivatives. The PLE extraction process can be applied to produce enriched extracts with applications as bioactive food ingredients, as well as nutraceuticals.
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Affiliation(s)
- Jesús Lozano-Sánchez
- Research and Development Functional Olive Oil Department, Aceites Maeva S.L., Avda. Incar, S/N 18130 Escúzar Granada, Granada 18007, Spain.
| | - María Castro-Puyana
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Jose A Mendiola
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Antonio Segura-Carretero
- Research and Development of Functional Food Centre, Health Science Technological Park, Avda. del Conocimiento, Ed. BioRegión, Armilla, Granada 18007, Spain.
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
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Bakhouche A, Lozano-Sánchez J, Ballus CA, Martínez-García M, Velasco MG, Govantes ÁO, Gallina-Toschi T, Fernández-Gutiérrez A, Segura-Carretero A. Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil. Talanta 2014; 127:18-25. [PMID: 24913852 DOI: 10.1016/j.talanta.2014.03.077] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 03/27/2014] [Accepted: 03/31/2014] [Indexed: 01/18/2023]
Abstract
In the current study, a new approach has been developed for correcting the effect that moisture reduction after virgin olive oil (VOO) filtration exerts on the apparent increase of the secoiridoid content by using an internal standard during extraction. Firstly, two main Spanish varieties (Picual and Hojiblanca) were submitted to industrial filtration of VOOs. Afterwards, the moisture content was determined in unfiltered and filtered VOOs, and liquid-liquid extraction of phenolic compounds was performed using different internal standards. The resulting extracts were analyzed by HPLC-ESI-TOF/MS, in order to gain maximum information concerning the phenolic profiles of the samples under study. The reduction effect of filtration on the moisture content, phenolic alcohols, and flavones was confirmed at the industrial scale. Oleuropein was chosen as internal standard and, for the first time, the apparent increase of secoiridoids in filtered VOO was corrected, using a correction coefficient (Cc) calculated from the variation of internal standard area in filtered and unfiltered VOO during extraction. This approach gave the real concentration of secoiridoids in filtered VOO, and clarified the effect of the filtration step on the phenolic fraction. This finding is of great importance for future studies that seek to quantify phenolic compounds in VOOs.
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Frankel E, Bakhouche A, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5179-5188. [PMID: 23656613 DOI: 10.1021/jf400806z] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
This review describes the olive oil production process to obtain extra virgin olive oil (EVOO) enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is obtained exclusively by mechanical and physical processes including collecting, washing, and crushing of olives, malaxation of olive paste, centrifugation, storage, and filtration. The effect of each step is discussed to minimize losses of polyphenols from large quantities of wastes. Phenolic compounds including phenolic acids, alcohols, secoiridoids, lignans, and flavonoids are characterized in olive oil mill wastewater, olive pomace, storage byproducts, and filter cake. Different industrial pilot plant processes are developed to recover phenolic compounds from olive oil byproducts with antioxidant and bioactive properties. The technological information compiled in this review will help olive oil producers to improve EVOO quality and establish new processes to obtain valuable extracts enriched in polyphenols from byproducts with food ingredient applications.
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Affiliation(s)
- Edwin Frankel
- Olive Center, University of California, Davis, California, United States
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