1
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Grasselli G, Arigò A, Palma P, Famiglini G, Cappiello A. Latest Developments in Direct and Non-Direct LC-MS Methods Based on Liquid Electron Ionization (LEI). Crit Rev Anal Chem 2024:1-18. [PMID: 39046707 DOI: 10.1080/10408347.2024.2381543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/25/2024]
Abstract
Mass spectrometry (MS) enables precise identification and quantification of molecules, particularly when combined with chromatography. The advent of atmospheric pressure ionization (API) techniques allowed the efficient coupling of liquid chromatography with MS (LC-MS), extending analyses to nonvolatile and thermolabile compounds. API techniques present limitations such as low informative capacity and reproducibility of mass spectra, increasing instrument complexity and costs. Other challenges include analyzing poorly polar molecules and matrix effects (ME), which negatively impact quantitative analyses, necessitating extensive sample purification or using expensive labeled standards. These limitations prompted the exploration of alternative solutions, leading to the development of the Liquid Electron Ionization (LEI) interface. The system has demonstrated excellent robustness and reproducibility. LEI has been employed to analyze various compounds, including pesticides, drugs of abuse, phenols, polycyclic aromatic hydrocarbons (PAHs), phthalates, and many others. Its versatility has been validated with single quadrupole, triple quadrupole, and QToF detectors, operating in electron ionization (EI) or chemical ionization (CI) modes and with both reverse phase liquid chromatography (RPLC) and normal phase liquid chromatography (NPLC). LEI has also been successfully integrated with the Microfluidic Open Interface (MOI), Membrane Introduction Mass Spectrometry (MIMS), and Microfluidic Water-Assisted Trap Focusing (M-WATF), broadening its application scope and consistently demonstrating promising results in terms of sensitivity and identification power. The most recent advancement is the development of Extractive-Liquid Sampling Electron Ionization-Mass Spectrometry (E-LEI-MS), a surface sampling and real-time analysis technique based on the LEI concept. This review article offers a comprehensive and up-to-date picture of the potential of LEI.
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Affiliation(s)
- Genny Grasselli
- Department of Pure and Applied Sciences, University of Urbino Carlo Bo, Urbino, Italy
| | - Adriana Arigò
- Department of Pure and Applied Sciences, University of Urbino Carlo Bo, Urbino, Italy
| | - Pierangela Palma
- Department of Pure and Applied Sciences, University of Urbino Carlo Bo, Urbino, Italy
| | - Giorgio Famiglini
- Department of Pure and Applied Sciences, University of Urbino Carlo Bo, Urbino, Italy
| | - Achille Cappiello
- Department of Pure and Applied Sciences, University of Urbino Carlo Bo, Urbino, Italy
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2
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Ye Z, Wang J, Gan S, Dong G, Yang F. Combination of fingerprint and chemometric analytical approaches to identify the geographical origin of Qinghai-Tibet plateau rapeseed oil. Heliyon 2024; 10:e27167. [PMID: 38444496 PMCID: PMC10912685 DOI: 10.1016/j.heliyon.2024.e27167] [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: 01/04/2024] [Revised: 02/13/2024] [Accepted: 02/26/2024] [Indexed: 03/07/2024] Open
Abstract
Verification of the geographical origin of rapeseed oil is essential to protect consumers from fraudulent products. A prospective study was conducted on 45 samples from three rapeseed oil-producing areas in Qinghai Province, which were analyzed by GC-FID and GC-MS. To assess the accuracy of the prediction of origin, classification models were developed using PCA, OPLS-DA, and LDA. It was found that multivariate analysis combined with PCA separate 96% of the samples, and the correct sample discrimination rate based on the OPLS-DA model was over 98%. The predictive index of the model was Q2 = 0.841, indicating that the model had good predictive ability. The LDA results showed highly accurate classification (100%) and cross-validation (100%) rates for the rapeseed oil samples, demonstrating that the model had strong predictive capacity. These findings will serve as a foundation for the implementation and advancement of origin traceability using the combination of fatty acid, phytosterol and tocopherol fingerprints.
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Affiliation(s)
- Ziqin Ye
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, 810016, PR China
| | - Jinying Wang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, 810016, PR China
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810016, PR China
| | - Shengrui Gan
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, 810016, PR China
| | - Guoxin Dong
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, 810016, PR China
| | - Furong Yang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, 810016, PR China
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3
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Skiada V, Katsaris P, Kambouris ME, Gkisakis V, Manoussopoulos Y. Classification of olive cultivars by machine learning based on olive oil chemical composition. Food Chem 2023; 429:136793. [PMID: 37535989 DOI: 10.1016/j.foodchem.2023.136793] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 06/15/2023] [Accepted: 07/01/2023] [Indexed: 08/05/2023]
Abstract
Extra virgin olive oil traceability and authenticity are important quality indicators, and are currently the subject of exhaustive research, for developing methods to secure olive oil origin-related issues. The aim of this study was the development of a classification model capable of olive cultivar identification based on olive oil chemical composition. To achieve our aim, 385 samples of two Greek and three Italian olive cultivars were collected during two successive crop years from different locations in the coastline part of western Greece and southern Italy and analyzed for their chemical characteristics. Principal Component Analysis showed trends of differentiation among olive cultivars within or between the crop years. Artificial intelligence model of the XGBoost machine learning algorithm showed high performance in classifying the five olive cultivars from the pooled samples.
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Affiliation(s)
- Vasiliki Skiada
- Institute of Olive Tree, Subtropical Crops and Viticulture, Hellenic Agricultural Organization-DEMETER, 24100 Kalamata, Greece
| | - Panagiotis Katsaris
- Institute of Olive Tree, Subtropical Crops and Viticulture, Hellenic Agricultural Organization-DEMETER, 24100 Kalamata, Greece
| | | | - Vasileios Gkisakis
- Institute of Olive Tree, Subtropical Crops and Viticulture, Hellenic Agricultural Organization-DEMETER, 24100 Kalamata, Greece
| | - Yiannis Manoussopoulos
- Plant Protection Division of Patras, Hellenic Agricultural Organization - DEMETER, N.E.O & Amerikis, 264 42 Patras, Greece.
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4
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Zhang Y, Shi J, Tan C, Liu Y, Xu YJ. Oilomics: An important branch of foodomics dealing with oil science and technology. Food Res Int 2023; 173:113301. [PMID: 37803609 DOI: 10.1016/j.foodres.2023.113301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 07/16/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
Oil is one of three nutritious elements. The application of omics techniques in the field of oil science and technology is attracted increasing attention. Oilomics, which emerged as an important branch of foodomics, has been widely used in various aspects of oil science and technology. However, there are currently no articles systematically reviewing the application of oilomics. This paper aims to provide a critical overview of the advantages and value of oilomics technology compared to traditional techniques in various aspects of oil science and technology, including oil nutrition, oil processing, oil quality, safety, and traceability. Moreover, this article intends to review major issues in oilomics and give a comprehensive, critical overview of the current state of the art, future challenges and trends in oilomics, with a view to promoting the optimal application and development of oilomics technology in oil science and technology.
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Affiliation(s)
- Yu Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Jiachen Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chinping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, Malaysia
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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5
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Manai-Djebali H, Taamalli A, Iswaldi I, Arráez-Román D, Segura-Carretero A, Marouani A, Mliki A, Martínez-Cañas MA, Ghorbel A. Chemometric analysis of Tunisian durum wheat metabolites using UPLC-ESI-QTOF-MS/MS. J Food Sci 2023. [PMID: 37183914 DOI: 10.1111/1750-3841.16605] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/06/2023] [Accepted: 04/21/2023] [Indexed: 05/16/2023]
Abstract
Bioactive compounds in wheat have received a great interest in the last few years due to their nutritional and health benefits. Various analytical procedures were used to identify these compounds in wheat kernels. An ultra-performance liquid chromatography coupled to electrospray ionization quadrupole-time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS/MS) was used for the screening of bioactive compounds in seven Tunisian durum wheat extracts. The aim of this study was to realize a screening of several classes of bioactive compounds in the same analysis and to identify specific metabolite markers for discriminating the durum wheat varieties. The UPLC-ESI-QTOF-MS/MS allows the detection of 81 metabolites, belonging to different chemical families such as sugars, organic acids, amino acids, fatty acids, and phenolic compounds represented by benzoic and cinnamic acid derivatives, phenolic alcohols, flavones, lignans, and condensed tannins. Chemical profiles identified varied greatly between different wheat genotypes. As far as the authors know, this is the first time that different chemical classes were detected at the same time in durum wheat kernels using UPLC-ESI-QTOF-MS/MS. This study gives the most complete map of metabolites in Tunisian durum wheat and proves that UPLC-QTOF-MS/MS coupled with chemometric analysis is a great tool for discrimination between durum wheat cultivars.
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Affiliation(s)
- Hédia Manai-Djebali
- Laboratory of Olive Biotechnology, LR15CBBC05, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Amani Taamalli
- Laboratory of Olive Biotechnology, LR15CBBC05, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
- Department of Chemistry, College of Sciences, University of Hafr Al Batin, Hafr Al Batin, Saudi Arabia
| | - Ihsan Iswaldi
- Food Business Technology Study Program, School of Applied Science, Technology, Engineering and Mathematics, Universitas Prasetiya Mulya, Tangerang, Indonesia
| | - David Arráez-Román
- Centro de Investigacion y Desarrollo del Alimento Funcional, Parque Tecnológico de Ciencias de la Salud (PTS), Granada, Spain
| | - Antonio Segura-Carretero
- Centro de Investigacion y Desarrollo del Alimento Funcional, Parque Tecnológico de Ciencias de la Salud (PTS), Granada, Spain
| | - Ahmed Marouani
- Higher School of Agriculture, Route de Dahmeni - Boulifa, EL Kef, Tunisia
| | - Ahmed Mliki
- Laboratory of Plant Molecular Physiology, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Manuel A Martínez-Cañas
- Tecnological AgriFood Institute, Centre for Scientific Research and Technology in Extremadura, Government of Extremadura, Badajoz, Spain
| | - Abdelwahed Ghorbel
- Laboratory of Plant Molecular Physiology, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
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6
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Combining untargeted profiling of phenolics and sterols, supervised multivariate class modelling and artificial neural networks for the origin and authenticity of extra-virgin olive oil: A case study on Taggiasca Ligure. Food Chem 2023; 404:134543. [DOI: 10.1016/j.foodchem.2022.134543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/25/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
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7
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Beteinakis S, Papachristodoulou A, Kolb P, Rösch P, Schwarzinger S, Mikros E, Halabalaki M. NMR-Based Metabolite Profiling and the Application of STOCSY toward the Quality and Authentication Assessment of European EVOOs. Molecules 2023; 28:1738. [PMID: 36838725 PMCID: PMC9966212 DOI: 10.3390/molecules28041738] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 02/07/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023] Open
Abstract
Extra virgin olive oil (EVOO) possesses a high-value rank in the food industry, thus making it a common target for adulteration. Hence, several methods have been essentially made available over the years. However, the issue of authentication remains unresolved with national and food safety organizations globally struggling to regulate and control its market. Over the course of this study, the aim was to determine the origin of EVOOs suggesting a high-throughput, state-of-the-art method that could be easily adopted. A rapid, NMR-based untargeted metabolite profiling method was applied and complemented by multivariate analysis (MVA) and statistical total correlation spectroscopy (STOCSY). STOCSY is a valuable statistical tool contributing to the biomarker identification process and was employed for the first time in EVOO analysis. Market samples from three Mediterranean countries of Spain, Italy, and Greece, blended samples from these countries, as well as monocultivar samples from Greece were analyzed. The NMR spectra were collected, with the help of chemometrics acting as "fingerprints" leading to the discovery of certain chemical classes and single biomarkers that were related to the classification of the samples into groups based on their origin.
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Affiliation(s)
- Stavros Beteinakis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
| | - Anastasia Papachristodoulou
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
| | - Peter Kolb
- NBNC—North Bavarian NMR Centre, University of Bayreuth, Universitätsstraße 30, 95447 Bayreuth, Germany
- ALNuMed GmbH, Gottfried-Keim-Strasse 60, 95448 Bayreuth, Germany
| | - Paul Rösch
- NBNC—North Bavarian NMR Centre, University of Bayreuth, Universitätsstraße 30, 95447 Bayreuth, Germany
| | - Stephan Schwarzinger
- NBNC—North Bavarian NMR Centre, University of Bayreuth, Universitätsstraße 30, 95447 Bayreuth, Germany
- ForN—Research Unit for Food Quality, University of Bayreuth, Universitätsstraße 30, 95447 Bayreuth, Germany
- FLMR—Research Unit for German and European Food Law, University of Bayreuth, Universitätsstraße 30, 95447 Bayreuth, Germany
| | - Emmanuel Mikros
- Division of Pharmaceutical Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
| | - Maria Halabalaki
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
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8
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Application of Doehlert Experimental Design for Optimization of a New-Based Hydrophilic Interaction Solid-Phase Extraction of Phenolic Acids from Olive Oils. Molecules 2023; 28:molecules28031073. [PMID: 36770740 PMCID: PMC9920165 DOI: 10.3390/molecules28031073] [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: 12/29/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
In this work, a rapid, precise, and cost-valuable method has been established to quantify phenolic compounds in olive oil using new-based hydrophilic interaction solid-phase extraction (SPE). Boehlert's experimental design applied the determination of the optimal operating conditions. An investigation into the effects of the methanol composition (50-100%), the volume of eluent (1-12 mL), and pH (1-3) on the extraction of phenols acids and total phenols from Tunisian olive oils was performed. The results showed that the extraction conditions had a significant effect on the extraction efficiency. The experiment showed that the greatest conditions for the SPE of phenolic acids were the methanol composition at 90.3%, pH at 2.9, and volume at 7.5 mL, respectively. The optimal conditions were applied to different types of olive oils, and it could be concluded that larger concentrations of polyphenols were found in extra virgin olive oil (89.15-218), whereas the lowest levels of these compounds (66.8 and 5.1) were found in cold-pressed crude olive oil and olive pomace oil, respectively.
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9
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Yang M, Tian X, Zhang M, Wei J, Niu Y, Hou J, Jin Y, Du Y. A holistic comparison of flavor signature and chemical profile in different harvesting periods of Chrysanthemum morifolium Ramat. based on metabolomics combined with bioinformatics and molecular docking strategy. RSC Adv 2022; 12:34971-34989. [PMID: 36540235 PMCID: PMC9728093 DOI: 10.1039/d2ra05698d] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 11/15/2022] [Indexed: 01/23/2024] Open
Abstract
Taiju and Duoju are products of Hangbaiju (HJ) obtained during different collection periods, and they have been commonly used as ingredients in tea beverages and dietary traditional Chinese medicine. This study reports an integrated strategy based on metabolomics, bioinformatics and molecular docking to further explore the effect of the harvesting period on the metabolic profile and clinical efficacy of HJ. Firstly, gas chromatography-mass spectrometry (GC-MS) and ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MS) were employed for non-targeted metabolomics profiling of essential oils and flavonoids. A sequential window acquisition of all theoretical fragment-ion spectra information-dependent acquisition (SWATH-IDA) bi-directionally verified (SIBDV) method was developed that integrates the advantages of both SWATH and IDA in characterizing flavonoids. Chemometric methods were then used to screen potential chemical markers. Furthermore, HJ is effective in hepatoprotective functions. Therefore, hepatocellular-carcinoma-related differentially expressed genes were obtained using bioinformatics, and the corresponding proteins were molecularly docked with diagnostic chemical markers. In total, 78 volatile oils and 63 flavonoids were tentatively identified. The results allowed the selection of 11 metabolites (5 volatile oils and 6 flavonoids), which are nominated as novel markers for material authentication of Taiju and Duoju. Additionally, two proteins associated with hepatoma were screened using bioinformatics. All six flavonoid markers with binding energies of <-5 kcal mol-1 were considered to be anti-hepatoma biomarkers. Noticeably, in Taiju, the content of hydroxygenkwanin showed a downward trend, but the content of the other five flavonoids and the five flavored volatile difference compounds had an upward trend. This bestows a unique flavor profile on Taiju, leading to differences in sensory aroma and clinical efficacy in Taiju and Duoju. In conclusion, the transformation of secondary metabolites was the dominant trend during HJ growth. These findings lay the foundation for food development and distinguishing clinical applications.
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Affiliation(s)
- Mengxin Yang
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University Shijiazhuang Hebei 050017 P. R. China +86-311-86266419 +86-311-86265625
| | - Xi Tian
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University Shijiazhuang Hebei 050017 P. R. China +86-311-86266419 +86-311-86265625
| | - Miaoting Zhang
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University Shijiazhuang Hebei 050017 P. R. China +86-311-86266419 +86-311-86265625
| | - Jinhuan Wei
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University Shijiazhuang Hebei 050017 P. R. China +86-311-86266419 +86-311-86265625
| | - Yukun Niu
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University Shijiazhuang Hebei 050017 P. R. China +86-311-86266419 +86-311-86265625
| | - Jiali Hou
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University Shijiazhuang Hebei 050017 P. R. China +86-311-86266419 +86-311-86265625
| | - Yiran Jin
- The Second Hospital of Hebei Medical University Shijiazhuang Hebei 050000 P. R. China +86-311-86266419 +86-311-86265625
| | - Yingfeng Du
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University Shijiazhuang Hebei 050017 P. R. China +86-311-86266419 +86-311-86265625
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10
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Spadafora ND, Mascrez S, McGregor L, Purcaro G. Exploring multiple-cumulative trapping solid-phase microextraction coupled to gas chromatography-mass spectrometry for quality and authenticity assessment of olive oil. Food Chem 2022; 383:132438. [PMID: 35183954 DOI: 10.1016/j.foodchem.2022.132438] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 02/01/2022] [Accepted: 02/09/2022] [Indexed: 01/18/2023]
Abstract
This study explores the potential of an innovative multi-cumulative trapping headspace solid-phase microextraction approach coupled with untargeted data analysis to enhance the information provided by aroma profiling of virgin olive oil. Sixty-nine samples of different olive oil commercial categories (extra-virgin, virgin and lampante oil) and different geographical origins were analysed using this novel workflow. The results from each sample were aligned and compared using for the first time a tile-based approach to enable the mining of all of the raw data within the chemometrics platform without any pre-processing methods. The data matrix obtained allowed the extraction of multiple-level information from the volatile profile of the samples. Not only was it possible to classify the samples within the commercial category that they belonged to, but the same data also provided interesting information regarding the geographical origin of the extra-virgin olive oil.
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Affiliation(s)
- Natasha D Spadafora
- DiBEST, University of Calabria, Via Ponte P. Bucci, Cubo 6b, Arcavacata Di Rende, 87036, Italy; Markes International Ltd, 1000B Central Park, Western Avenue, Bridgend, CF31 3RT, UK; Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via Luigi Borsari, n. 46, Ferrara 44121, UK
| | - Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, Gembloux 5030, Belgium
| | - Laura McGregor
- SepSolve Analytical, 4 Swan Court, Peterborough PE7 8GX, UK
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, Gembloux 5030, Belgium.
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11
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Rocchetti G, Luisa Callegari M, Senizza A, Giuberti G, Ruzzolini J, Romani A, Urciuoli S, Nediani C, Lucini L. Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine. Food Chem 2022; 380:132187. [DOI: 10.1016/j.foodchem.2022.132187] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 12/14/2021] [Accepted: 01/16/2022] [Indexed: 01/06/2023]
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12
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Quintanilla-Casas B, Torres-Cobos B, Guardiola F, Servili M, Alonso-Salces RM, Valli E, Bendini A, Toschi TG, Vichi S, Tres A. Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration. Food Chem 2022; 378:132104. [PMID: 35078099 DOI: 10.1016/j.foodchem.2022.132104] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 12/31/2021] [Accepted: 01/05/2022] [Indexed: 12/28/2022]
Abstract
According to the last report from the European Union (EU) Food Fraud Network, olive oil tops the list of the most notified products. Current EU regulation states geographical origin as mandatory for virgin olive oils, even though an official analytical method is still lacking. Verifying the compliance of label-declared EU oils should be addressed with the highest priority level. Hence, the present work tackles this issue by developing a classification model (PLS-DA) based on the sesquiterpene hydrocarbon fingerprint of 400 samples obtained by HS-SPME-GC-MS to discriminate between EU and non-EU olive oils, obtaining an 89.6% of correct classification for the external validation (three iterations), with a sensitivity of 0.81 and a specificity of 0.95. Subsequently, multi-class discrimination models for EU and non-EU countries were developed and externally validated (with three different validation sets) with successful results (average of 92.2% of correct classification for EU and 96.0% for non-EU countries).
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Affiliation(s)
- Beatriz Quintanilla-Casas
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
| | - Berta Torres-Cobos
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
| | - Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Via San Costanzo S.n.c., 06126 Perugia, Italy
| | - Rosa Maria Alonso-Salces
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata (UNMdP), Funes 3350, 7600 Mar del Plata, Argentina
| | - Enrico Valli
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum - Università di Bologna, Piazza Goidanich, 60, I-47521, Cesena, Italy
| | - Alessandra Bendini
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum - Università di Bologna, Piazza Goidanich, 60, I-47521, Cesena, Italy
| | - Tullia Gallina Toschi
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum - Università di Bologna, Piazza Goidanich, 60, I-47521, Cesena, Italy
| | - Stefania Vichi
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain.
| | - Alba Tres
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
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Scatigno C, Festa G. FTIR coupled with machine learning to unveil spectroscopic benchmarks in the Italian EVOO. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15735] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Claudia Scatigno
- CREF ‐ Museo Storico della Fisica e Centro Studi e Ricerche ‘Enrico Fermi’ Via Panisperna 89 a, c/o Piazza del Viminale 1 00189 Roma Italy
| | - Giulia Festa
- CREF ‐ Museo Storico della Fisica e Centro Studi e Ricerche ‘Enrico Fermi’ Via Panisperna 89 a, c/o Piazza del Viminale 1 00189 Roma Italy
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14
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Hu Q, Zhang J, Xing R, Yu N, Chen Y. Integration of lipidomics and metabolomics for the authentication of camellia oil by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry coupled with chemometrics. Food Chem 2022; 373:131534. [PMID: 34801288 DOI: 10.1016/j.foodchem.2021.131534] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 10/06/2021] [Accepted: 11/02/2021] [Indexed: 12/22/2022]
Abstract
The integration of lipidomics and metabolomics approaches, based on UPLC-QTOF-MS technology coupled with chemometrics, was established to authenticate camellia oil adulterated with rapeseed oil, peanut oil, and soybean oil. Lipidomics revealed that the glyceride profile provides a prospective authentication of camellia oil, but no characteristic markers were available. Sixteen characteristic markers were identified by metabolomics. For camellia oil, all six markers were sapogenins of oleanane-type triterpene saponins. Lariciresinol, sinapic acid, doxercalciferol, and an unknown compound were identified as markers for rapeseed oil. Characteristic markers in peanut oil were formononetin, sativanone, and medicarpin. In the case of soybean oil, the characteristic markers were dimethoxyflavone, daidzein, and genistein. The established OPLS-DA and OPLS prediction models were highly accurate in the qualitative and quantitative analyses of camellia oil adulterated with 5% other oils. These results indicate that the integration of lipidomics and metabolomics approaches has great potential for the authentication of edible oils.
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Affiliation(s)
- Qian Hu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | - Jiukai Zhang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ranran Xing
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ning Yu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ying Chen
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China.
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15
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Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches. Foods 2022; 11:foods11010113. [PMID: 35010239 PMCID: PMC8750049 DOI: 10.3390/foods11010113] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 12/06/2021] [Accepted: 12/28/2021] [Indexed: 12/17/2022] Open
Abstract
Geographical origin assessment of extra virgin olive oil (EVOO) is recognised worldwide as raising consumers’ awareness of product authenticity and the need to protect top-quality products. The need for geographical origin assessment is also related to mandatory legislation and/or the obligations of true labelling in some countries. Nevertheless, official methods for such specific authentication of EVOOs are still missing. Among the analytical techniques useful for certification of geographical origin, nuclear magnetic resonance (NMR) and mass spectroscopy (MS), combined with chemometrics, have been widely used. This review considers published works describing the use of these analytical methods, supported by statistical protocols such as multivariate analysis (MVA), for EVOO origin assessment. The research has shown that some specific countries, generally corresponding to the main worldwide producers, are more interested than others in origin assessment and certification. Some specific producers such as Italian EVOO producers may have been focused on this area because of consumers’ interest and/or intrinsic economical value, as testified also by the national concern on the topic. Both NMR- and MS-based approaches represent a mature field where a general validation method for EVOOs geographic origin assessment could be established as a reference recognised procedure.
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16
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Scatigno C, Festa G. A first elemental pattern and geo-discrimination of Italian EVOO by energy dispersive X-ray fluorescence and chemometrics. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106863] [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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17
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Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7110493] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carriers of bioactive properties of olive oil and are responsible for some of the beneficial effects of its consumption on human health, such as lowering serum LDL-cholesterol levels and significantly reducing the risk of cardiovascular diseases. The concentration of total sterols and the proportions of particular sterols and triterpene diols are among the parameters used to verify and prove the authenticity of olive oil in accordance with the EU and other countries’ regulations. Finally, their composition has been shown to have high discrimination potential for ensuring traceability with respect to variety, geographical origin, harvest date, and other factors. For these reasons, the research on sterols and triterpene diols in olive oil is an ever-growing field of scientific interest with great practical importance. This review focuses on all the important aspects of sterols and triterpene diols in olive oil, from their chemical structure, biosynthesis, occurrence and role in plants, health benefits, and their use in official controls of olive oil purity and authenticity, to a conclusive survey on the recent findings about the effects of different factors of influence on their content and composition, with a detailed comparative analysis of studies that investigated the effects of the two most important factors, variety and ripening degree.
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18
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Wang X, Wei X, Tang Q, Huang WZ, Teng Y, Liao Z, Tan X, Mao X. Chemometric analysis and quantitative determination of Fici Microcarpae Folium from different geographical regions by HPLC-DAD. J LIQ CHROMATOGR R T 2021. [DOI: 10.1080/10826076.2021.1943670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Xinyu Wang
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Chinese Medicine Pharmaceutics, Guangzhou, China
- Guangdong Provincial Engineering Laboratory of Chinese Medicine Preparation Technology, Guangzhou, China
- Guangdong Luofushan Sinopharm Co., Ltd., Huizhou, China
| | - Xiaohan Wei
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Chinese Medicine Pharmaceutics, Guangzhou, China
- Guangdong Provincial Engineering Laboratory of Chinese Medicine Preparation Technology, Guangzhou, China
| | - Qingfa Tang
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Chinese Medicine Pharmaceutics, Guangzhou, China
- Guangdong Provincial Engineering Laboratory of Chinese Medicine Preparation Technology, Guangzhou, China
| | | | - Yunxia Teng
- Guangdong Luofushan Sinopharm Co., Ltd., Huizhou, China
| | - Zhizhong Liao
- Guangdong Luofushan Sinopharm Co., Ltd., Huizhou, China
| | - XiaoMei Tan
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Chinese Medicine Pharmaceutics, Guangzhou, China
- Guangdong Provincial Engineering Laboratory of Chinese Medicine Preparation Technology, Guangzhou, China
| | - Xin Mao
- Guangdong Luofushan Sinopharm Co., Ltd., Huizhou, China
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The use of analytical techniques coupled with chemometrics for tracing the geographical origin of oils: A systematic review (2013-2020). Food Chem 2021; 366:130633. [PMID: 34332421 DOI: 10.1016/j.foodchem.2021.130633] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/14/2021] [Accepted: 07/16/2021] [Indexed: 11/20/2022]
Abstract
The global market for imported, high-quality priced foods has grown dramatically in the last decade, as consumers become more conscious of food originating from around the world. Many countries require the origin label of food to protect consumers need about true characteristics and origin. Regulatory authorities are looking for an extended and updated list of the analytical techniques for verification of authentic oils and to support law implementation. This review aims to introduce the efforts made using various analytical tools in combination with the multivariate analysis for the verification of the geographical origin of oils. The popular analytical tools have been discussed, and scientometric assessment that underlines research trends in geographical authentication and preferred journals used for dissemination has been indicated. Overall, we believe this article will be a good guideline for food industries and food quality control authority to assist in the selection of appropriate methods to authenticate oils.
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Characterization of kabylian virgin olive oils according to fatty alcohols, waxes, and fatty acid alkyl esters. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01063-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Valli E, Milani A, Srbinovska A, Moret E, Moret S, Bendini A, Moreda W, Toschi TG, Lucci P. In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils. Foods 2021; 10:foods10061260. [PMID: 34199349 PMCID: PMC8230319 DOI: 10.3390/foods10061260] [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: 04/10/2021] [Revised: 05/27/2021] [Accepted: 05/29/2021] [Indexed: 12/31/2022] Open
Abstract
Minor compounds in vegetable oils are distributed between free and esterified forms, and the ratio of these two fractions could represent an important parameter for assessment of oil authenticity. A simple method based on offline SPE-GC-FID for the analysis of free and esterified hydroxylated minor compounds in olive and sunflower oils has been developed and in-house validated. A satisfactory repeatability relative standard deviation (<7.5%) was obtained in all cases. The method, which requires simple instrumentation, allows for reliable quantification in a single chromatographic run with the advantages of minimizing sample manipulation, use of toxic solvents and reagents, and time consumption. The analytical procedure was applied to pure oil samples, including 15 authentic extra virgin olive oils collected from different European countries (Spain, Italy, Greece, and Portugal). Finally, the proposed SPE-GC-FID methodology could detect changes in the ratio between the free and esterified forms in pure extra virgin olive oil when mixed with refined sunflower oil at different percentages of 2, 5, 10, 15, and 20% (w/w) to simulate adulteration.
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Affiliation(s)
- Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (E.V.); (A.B.); (T.G.T.)
| | - Andrea Milani
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (A.M.); (A.S.); (E.M.); (S.M.)
| | - Ana Srbinovska
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (A.M.); (A.S.); (E.M.); (S.M.)
| | - Erica Moret
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (A.M.); (A.S.); (E.M.); (S.M.)
| | - Sabrina Moret
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (A.M.); (A.S.); (E.M.); (S.M.)
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (E.V.); (A.B.); (T.G.T.)
| | - Wenceslao Moreda
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Campus of Universidad Pablo de Olavide, E-41013 Sevilla, Spain;
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (E.V.); (A.B.); (T.G.T.)
| | - Paolo Lucci
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (A.M.); (A.S.); (E.M.); (S.M.)
- Correspondence: or ; Tel.: +39-0432-55817
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22
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Deflaoui L, Setyaningsih W, Palma M, Mekhoukhe A, Tamendjari A. Phenolic compounds in olive oil by solid phase extraction – Ultra performance liquid chromatography – Photodiode array detection for varietal characterization. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103102] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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23
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Shen D, Wu S, Zheng Y, Han Y, Ni Z, Li S, Tang F, Mo R, Liu Y. Characterization of iron walnut in different regions of China based on phytochemical composition. Journal of Food Science and Technology 2021; 58:1358-1367. [PMID: 33746264 DOI: 10.1007/s13197-020-04647-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2020] [Accepted: 07/10/2020] [Indexed: 11/29/2022]
Abstract
Little is known about the phytochemical composition of iron walnuts. Differences in the geographical origin of iron walnuts associated with economic benefits should also be examined. In this study, the phytochemical composition (fatty acids, Vitamin E, total polyphenols and flavonoids, amino acids, and minerals) of iron walnuts in China was investigated. The results showed that there were significant differences (p < 0.05) in the phytochemical composition of iron walnut oils and flours from different regions. Positive (r > 0.5, p < 0.05) and negative (r < - 0.5, p < 0.05) correlations were found between amino acids/minerals and amino acids/oleic acid, with the highest correlation coefficient (r = 0.742, p < 0.05) between Cu and tyrosine. In addition, based on the 12 phytochemical fingerprints selected by random forest, a geographical-origin identification model for iron walnuts was established, with a corresponding correct classification rate of 96.6%. The top three phytochemical fingerprints for the geographical-origin identification of iron walnut were microelements, macroelements, and antioxidant composition, with contribution rates of 61.7%, 18.1%, and 9.9%, respectively.
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Affiliation(s)
- Danyu Shen
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China.,Nanjing Forestry University, Nanjing, 210037 People's Republic of China
| | - Shutian Wu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China.,Nanjing Forestry University, Nanjing, 210037 People's Republic of China
| | - Yuewen Zheng
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Yongxiang Han
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Zhanglin Ni
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Shiliang Li
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Fubin Tang
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Runhong Mo
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Yihua Liu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
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Chemometric Discrimination of the Geographical Origin of Three Greek Cultivars of Olive Oils by Stable Isotope Ratio Analysis. Foods 2021; 10:foods10020336. [PMID: 33557322 PMCID: PMC7914497 DOI: 10.3390/foods10020336] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/29/2021] [Accepted: 01/29/2021] [Indexed: 01/11/2023] Open
Abstract
Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ13C, δ18O, and δ2H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A total of 100 Greek monovarietal olive oil samples from three different olive cultivars (cv. Koroneiki, cv. Lianolia Kerkyras, and cv. Maurolia), derived from Central Greece and Peloponnese, were collected during the 2019-2020 harvest year aiming to investigate the effect of botanical and geographical origin on their discrimination through isotopic data. The selection of these samples was made from traditionally olive-growing areas in which no significant research has been done so far. Samples were discriminated mainly by olive cultivar and, partially, by geographical origin, which is congruent with other authors. Based on this model, correct recognition of 93.75% in the training samples and correct prediction of 100% in the test set were achieved. The overall correct classification of the model was 91%. The predictability based on the externally validated method of discrimination was good (Q2 (cum) = 0.681) and illustrated that δ18O and δ2H were the most important isotope markers for the discrimination of olive oil samples. The authenticity of olive oil based on the examined olive varieties can be determined using this technique.
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Chromatography-MS based metabolomics applied to the study of virgin olive oil bioactive compounds: Characterization studies, agro-technological investigations and assessment of healthy properties. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116153] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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26
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Cao S, Du H, Tang B, Xi C, Chen Z. Non-target metabolomics based on high-resolution mass spectrometry combined with chemometric analysis for discriminating geographical origins of Rhizoma Coptidis. Microchem J 2021. [DOI: 10.1016/j.microc.2020.105685] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Evaluation and Origin Discrimination of Two Monocultivar Extra Virgin Olive Oils, Cultivated in the Coastline Part of North-Western Greece. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196733] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers’ protection, prevention of unfair competition, and disruption of the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is of great interest in terms of commercial and quality aspects. The objective of this study was to evaluate and discriminate monovarietal extra virgin olive oils of the two dominant olive cultivars, Lianolia Kerkyras and Koroneiki, produced in the coastline part of Western Greece, based on their chemical characteristics, followed by statistical and chemometric analysis in order to profile for the first time the typical characteristics of Lianolia Kerkyras as well as to identify possible markers for authenticity purpose. A total of 104 olive oil samples were collected. Both cultivars had an overall high quality profile as far as their basic qualitative parameters (free fatty acid, peroxide value, and UV spectrometric indices) are concerned. A higher concentration in the mono-unsaturated oleic acid characterize olive oils of cv. Koroneiki compared to cv. Lianolia Kerkyras, while a clearly higher concentration in the poly-unsaturated linoleic acid was observed in olive oils of cv. Lianolia Kerkyras. In addition, olive oil samples of cv. Koroneiki showed a clear lower total sterols concentration with a percentage of 40.9% not surpassing the required EU Regulatory limit of 1000 mg/kg, an observation which strengthens previous published results of our research group and depicts an overall “intrinsic characteristic” of cv. Koroneiki. As far as the profile of the individual sterols is concerned, Lianolia Kerkyras samples exhibited higher mean value for the total sterol content as well as for β-sitosterol, the major phytosterol in olive oils, compared to the relative values of Koroneiki. Significant differences in the sterolic and fatty acid composition of the examined olive oil samples were shown by means of statistical analysis demonstrating a strong botanical effect and depicting that those compositional markers can be suggested as possible authenticity tools.
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Palagano R, Valli E, Cevoli C, Bendini A, Toschi TG. Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109566] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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29
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Klikarová J, Česlová L, Kalendová P, Dugo P, Mondello L, Cacciola F. Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03484-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Authentication of the geographical origin of virgin olive oils from the main worldwide producing countries: A new combination of HS-SPME-GC-MS analysis of volatile compounds and chemometrics applied to 1217 samples. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107156] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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31
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Lioupi A, Nenadis N, Theodoridis G. Virgin olive oil metabolomics: A review. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1150:122161. [PMID: 32505112 DOI: 10.1016/j.jchromb.2020.122161] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 05/07/2020] [Accepted: 05/13/2020] [Indexed: 10/24/2022]
Abstract
Metabolomics involvement in the study of foods is steadily growing. Such a rise is a consequence of the increasing demand in the food sector to address challenges regarding the issues of food safety, quality, and authenticity in a more comprehensive way. Virgin olive oil (VOO) is a key product of the Mediterranean diet, with a globalized consumer interest as it may be associated with various nutritional and health benefits. Despite the strict legislation to protect this high added-value agricultural commodity and offer guarantees to consumers and honest producers, there are still analytical issues needing to be further addressed. Thus, this review aims to present the efforts made using targeted and untargeted metabolomics approaches, namely nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry-based techniques (mainly LC/GC-MS) combined with multivariate statistical analysis. Case-studies focusing on geographical/varietal classification and detection of adulteration are discussed with regards to the identification of possible markers. The advantages and limitations of each of the aforementioned techniques applied to VOO analysis are also highlighted.
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Affiliation(s)
- Artemis Lioupi
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P.O. Box 8318, GR 57001, Thessaloniki, Greece; FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P.O. Box 8318, GR 57001, Thessaloniki, Greece
| | - Nikolaos Nenadis
- FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P.O. Box 8318, GR 57001, Thessaloniki, Greece; Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P.O. Box 8318, GR 57001, Thessaloniki, Greece; FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P.O. Box 8318, GR 57001, Thessaloniki, Greece.
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Phytochemical Profile and Biological Properties of Colchicum triphyllum (Meadow Saffron). Foods 2020; 9:foods9040457. [PMID: 32276367 PMCID: PMC7231061 DOI: 10.3390/foods9040457] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 04/03/2020] [Accepted: 04/07/2020] [Indexed: 12/21/2022] Open
Abstract
In this work, the phytochemical profile and the biological properties of Colchicum triphyllum (an unexplored Turkish cultivar belonging to Colchicaceae) have been comprehensively investigated for the first time. Herein, we focused on the evaluation of the in vitro antioxidant and enzyme inhibitory effects of flower, tuber, and leaf extracts, obtained using different extraction methods, namely maceration (both aqueous and methanolic), infusion, and Soxhlet. Besides, the complete phenolic and alkaloid untargeted metabolomic profiling of the different extracts was investigated. In this regard, ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS) allowed us to putatively annotate 285 compounds when considering the different matrix extracts, including mainly alkaloids, flavonoids, lignans, phenolic acids, and tyrosol equivalents. The most abundant polyphenols were flavonoids (119 compounds), while colchicine, demecolcine, and lumicolchicine isomers were some of the most widespread alkaloids in each extract analyzed. In addition, our findings showed that C. triphyllum tuber extracts were a superior source of both total alkaloids and total polyphenols, being on average 2.89 and 10.41 mg/g, respectively. Multivariate statistics following metabolomics allowed for the detection of those compounds most affected by the different extraction methods. Overall, C. triphyllum leaf extracts showed a strong in vitro antioxidant capacity, in terms of cupric reducing antioxidant power (CUPRAC; on average 96.45 mg Trolox Equivalents (TE)/g) and ferric reducing antioxidant power (FRAP) reducing power (on average 66.86 mg TE/g). Interestingly, each C. triphyllum methanolic extract analyzed (i.e., from tuber, leaf, and flower) was active against the tyrosinase in terms of inhibition, recording the higher values for methanolic macerated leaves (i.e., 125.78 mg kojic acid equivalent (KAE)/g). On the other hand, moderate inhibitory activities were observed against AChE and α-amylase. Strong correlations (p < 0.01) were also observed between the phytochemical profiles and the biological activities determined. Therefore, our findings highlighted, for the first time, the potential of C. triphhyllum extracts in food and pharmaceutical applications.
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Rocchetti G, Senizza B, Giuberti G, Montesano D, Trevisan M, Lucini L. Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2020; 9:antiox9040302. [PMID: 32268618 PMCID: PMC7222208 DOI: 10.3390/antiox9040302] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 03/30/2020] [Accepted: 04/05/2020] [Indexed: 12/20/2022] Open
Abstract
In this work, different commercial extra-virgin olive oils (EVOO) were subjected to in vitro gastrointestinal digestion and the changes in bioactive compounds were evaluated by ultra-high-pressure liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry, using untargeted metabolomics. As expected, raw EVOO samples were abundant in total sterols (on average: 3007.4 mg equivalents/kg) and tyrosol equivalents (on average: 334.1 mg equivalents/kg). However, the UHPLC-QTOF screening allowed us to annotate 310 compounds, with a large abundance of sterols (219 compounds), followed by polyphenols (67 compounds) and terpenoids. The in vitro gastrointestinal digestion was found to affect the phytochemical composition of the different EVOO samples. In particular, both unsupervised and supervised statistics depicted the modifications of the bioactive profile following gastric and pancreatic phases. Overall, the compounds which resulted as the most affected by the in vitro digestion were flavonoids (cyanidin and luteolin equivalents), whilst relatively high % bioaccessibility values were recorded for tyrosol equivalents during the pancreatic phase (on average, 66%). In this regard, oleuropein-aglycone (i.e., the major phenolic compound in EVOO) was converted to hydroxytyrosol, moving from an average value of 1.3 (prior to the in vitro digestion) up to 9.7 mg equivalents/kg during the pancreatic step. As proposed in the literature, the increase in hydroxytyrosol might be the result of the combined effect of lipase(s) activity and acidic conditions. Taken together, the present findings corroborate the suitability of untargeted metabolomics coupled to in vitro digestion methods to investigate the bioaccessibility of phenolic compounds. In this regard, a significant impact of in vitro gastrointestinal digestion on polyphenolic profiles has been detected, thus suggesting the need to account for actual bioaccessibility values rather than just considering the amounts in the raw commodity.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (B.S.); (G.G.); (M.T.); (L.L.)
- Correspondence:
| | - Biancamaria Senizza
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (B.S.); (G.G.); (M.T.); (L.L.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (B.S.); (G.G.); (M.T.); (L.L.)
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy;
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (B.S.); (G.G.); (M.T.); (L.L.)
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (B.S.); (G.G.); (M.T.); (L.L.)
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Crizel RL, Hoffmann JF, Zandoná GP, Lobo PMS, Jorge RO, Chaves FC. Characterization of Extra Virgin Olive Oil from Southern Brazil. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900347] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Rosane Lopes Crizel
- Universidade Federal de PelotasFaculdade de Agronomia “Eliseu Maciel,” Departamento de Ciência e Tecnologia Agroindustrial, Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Caixa postal 354 CEP 96010‐900 Pelotas Brazil
| | - Jessica Fernanda Hoffmann
- Universidade Federal de PelotasFaculdade de Agronomia “Eliseu Maciel,” Departamento de Ciência e Tecnologia Agroindustrial, Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Caixa postal 354 CEP 96010‐900 Pelotas Brazil
| | - Giovana Paula Zandoná
- Universidade Federal de PelotasFaculdade de Agronomia “Eliseu Maciel,” Departamento de Ciência e Tecnologia Agroindustrial, Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Caixa postal 354 CEP 96010‐900 Pelotas Brazil
| | | | | | - Fabio Clasen Chaves
- Universidade Federal de PelotasFaculdade de Agronomia “Eliseu Maciel,” Departamento de Ciência e Tecnologia Agroindustrial, Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Caixa postal 354 CEP 96010‐900 Pelotas Brazil
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Uncu O, Ozen B, Tokatli F. Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2153-2165. [PMID: 31901137 DOI: 10.1002/jsfa.10239] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 11/07/2019] [Accepted: 01/04/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier-transform infrared (FTIR) and ultraviolet (UV)-visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV-visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least-squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS Pheophytin a (2.78-8.98 mg kg-1 ) and lutein (1.19-4.07 mg kg-1 ) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV-visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV-visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in 'protected designation of origin' certification studies. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Oguz Uncu
- Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey
| | - Banu Ozen
- Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey
| | - Figen Tokatli
- Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey
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Lucini L, Rocchetti G, Trevisan M. Extending the concept of terroir from grapes to other agricultural commodities: an overview. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.03.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Ghisoni S, Lucini L, Rocchetti G, Chiodelli G, Farinelli D, Tombesi S, Trevisan M. Untargeted metabolomics with multivariate analysis to discriminate hazelnut (Corylus avellana L.) cultivars and their geographical origin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:500-508. [PMID: 31435948 DOI: 10.1002/jsfa.9998] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 08/12/2019] [Accepted: 08/17/2019] [Indexed: 05/16/2023]
Abstract
BACKGROUND In the present study a metabolomics-based approach was used to discriminate among different hazelnut cultivars and to trace their geographical origins. Ultra-high-pressure liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry (UHPLC-ESI/QTOF-MS) was used to profile phenolic and sterolic compounds. RESULTS Compounds were identified against an in-house database using accurate monoisotopic mass and isotopic patterns. The screening approach was designed to discern 15 hazelnut cultivars and to discriminate among the geographical origins of six cultivars from the four main growing regions (Chile, Georgia, Italy, and Turkey). This approach allowed more than 1000 polyphenols and sterols to be annotated. The metabolomics data were elaborated with both unsupervised (hierarchical clustering) and supervised (orthogonal projections to latent structures discriminant analysis, OPLS-DA) statistics. These multivariate statistical tools allowed hazelnut samples to be discriminated, considering both 'cultivar type' and 'geographical origin'. Flavonoids (anthocyanins, flavanols and flavonols - VIP scores 1.34-1.49), phenolic acids (mainly hydroxycinnamics - VIP scores 1.35-1.55) together with cholesterol, ergosterol, and stigmasterol derivatives (VIP scores 1.34-1.49) were the best markers to discriminate samples according to geographical origin. CONCLUSIONS This work illustrates the potential of untargeted profiling of phenolics and sterols based on UHPLC-ESI/QTOF mass spectrometry to discriminate hazelnut and support authenticity and origin. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Silvia Ghisoni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giulia Chiodelli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Daniela Farinelli
- Department of Agriculture, Food and Environmental Sciences, Università degli studi di Perugia, Perugia, Italy
| | - Sergio Tombesi
- Department for Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Chemical Profiling and Biological Properties of Extracts from Different Parts of Colchicum Szovitsii Subsp. Szovitsii. Antioxidants (Basel) 2019; 8:antiox8120632. [PMID: 31835669 PMCID: PMC6943543 DOI: 10.3390/antiox8120632] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 12/02/2019] [Accepted: 12/10/2019] [Indexed: 12/11/2022] Open
Abstract
Like other members of the Colchicum genus, C. szovitsii subsp. szovitsii is also of medicinal importance in Turkish traditional medicine. However, its biological properties have not been fully investigated. Herein, we focused on the evaluation of the in vitro antioxidant and enzyme inhibitory effects of flower, root and leaf extracts, obtained using different extraction methods. In addition, a comprehensive (poly)-phenolic and alkaloid profiling of the different extracts was undertaken. In this regard, ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS) allowed us to putatively annotate 195 polyphenols and 87 alkaloids. The most abundant polyphenols were flavonoids (83 compounds), whilst colchicine and 2-demethylcolchicine were some of the most widespread alkaloids in each extract analyzed. However, our findings showed that C. szovitsii leaf extracts were a superior source of both total polyphenols and total alkaloids (being, on average 24.00 and 2.50 mg/g, respectively). Overall, methanolic leaf extracts showed the highest (p < 0.05) ferric reducing antioxidant power (FRAP) reducing power (on average 109.52 mgTE/g) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging (on average 90.98 mgTE/g). Interestingly, each C. szovitsii methanolic extract was more active than the water extracts when considering enzymatic inhibition such as against tyrosinase, glucosidase, and acetylcholinesterase (AChE). Strong correlations (p < 0.01) were also observed between polyphenols/alkaloids and the biological activities determined. Multivariate statistics based on supervised orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed for the detection of those compounds most affected by the different extraction methods. Therefore, this is the first detailed evidence showing that C. szovitsii subsp. szovitsii might provide beneficial effects against oxidative stress and the associated chronic diseases. Nevertheless, the detailed mechanisms of action need to be further investigated.
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Skiada V, Tsarouhas P, Varzakas T. Preliminary Study and Observation of "Kalamata PDO" Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece). Foods 2019; 8:E610. [PMID: 31771213 PMCID: PMC6963909 DOI: 10.3390/foods8120610] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 11/17/2019] [Accepted: 11/19/2019] [Indexed: 01/28/2023] Open
Abstract
While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as "Kalamata Protected Designation of Origin (PDO)"-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.
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Affiliation(s)
- Vasiliki Skiada
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Panagiotis Tsarouhas
- Department of Supply Chain Management (Logistics), International Hellenic University, Kanellopoulou 2, 60100 Katerini, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
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Dini I, Seccia S, Senatore A, Coppola D, Morelli E. Development and Validation of an Analytical Method for Total Polyphenols Quantification in Extra Virgin Olive Oils. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01657-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Authentication of the geographical origin of extra-virgin olive oil of the Arbequina cultivar by chromatographic fingerprinting and chemometrics. Talanta 2019; 203:194-202. [DOI: 10.1016/j.talanta.2019.05.064] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 05/08/2019] [Accepted: 05/13/2019] [Indexed: 12/12/2022]
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42
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Esteki M, Shahsavari Z, Simal-Gandara J. Food identification by high performance liquid chromatography fingerprinting and mathematical processing. Food Res Int 2019; 122:303-317. [DOI: 10.1016/j.foodres.2019.04.025] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 04/09/2019] [Accepted: 04/10/2019] [Indexed: 01/31/2023]
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43
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Senizza B, Rocchetti G, Ghisoni S, Busconi M, De Los Mozos Pascual M, Fernandez JA, Lucini L, Trevisan M. Identification of phenolic markers for saffron authenticity and origin: An untargeted metabolomics approach. Food Res Int 2019; 126:108584. [PMID: 31732022 DOI: 10.1016/j.foodres.2019.108584] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/17/2019] [Accepted: 07/25/2019] [Indexed: 01/13/2023]
Abstract
Saffron is a high-quality and expensive spice being widely subjected to adulteration. An UHPLC-ESI/QTOF-MS metabolomic-based approach was therefore used to investigate the discrimination potential between adulterated (added with different percentage of other parts of the flower) and authentic saffron, as well as to trace its geographical origin. Both unsupervised (hierarchical clustering) and supervised OPLS-DA multivariate statistics allowed discriminating authentic saffron from styles added of other floral components, as well as PDO (Protected Designation of Origin) vs non PDO saffron samples according to their chemical fingerprints. The proposed markers were then validated through ROC curves. Anthocyanins and glycosidic flavonols were the best markers of the styles' adulteration. However, other flavonoids (mainly free flavonols and flavones), together with protocatechuic aldehyde and isomeric forms of hydroxybenzoic acid, were also validated as markers for the discrimination of PDO vs non PDO saffron samples. This work outlines the potential of untargeted metabolomics based on UHPLC-ESI/QTOF mass spectrometry for saffron authenticity and traceability.
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Affiliation(s)
- Biancamaria Senizza
- Department for sustainable food process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gabriele Rocchetti
- Department for sustainable food process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Silvia Ghisoni
- Department for sustainable food process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Matteo Busconi
- Department of sustainable crop production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Marcelino De Los Mozos Pascual
- Centro de Investigación Agroforestal de Albaladejito, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal, Cuenca, Spain
| | - José Antonio Fernandez
- IDR-Biotechnology and Natural Resources, Universidad de Castilla-La Mancha, Albacete, Spain
| | - Luigi Lucini
- Department for sustainable food process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Marco Trevisan
- Department for sustainable food process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Discrimination of extra-virgin-olive oils from different cultivars and geographical origins by untargeted metabolomics. Food Res Int 2019; 121:746-753. [DOI: 10.1016/j.foodres.2018.12.052] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 12/04/2018] [Accepted: 12/23/2018] [Indexed: 11/22/2022]
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45
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Montesano D, Rocchetti G, Cossignani L, Senizza B, Pollini L, Lucini L, Blasi F. Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage. Foods 2019; 8:E179. [PMID: 31141920 PMCID: PMC6616970 DOI: 10.3390/foods8060179] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/21/2019] [Accepted: 05/23/2019] [Indexed: 01/02/2023] Open
Abstract
A carotenoid-rich extract from Lycium barbarum L. was added to extra virgin olive oil (EVOO), obtaining a carotenoid-enriched oil (EVOOCar). The oxidative stability of EVOO and EVOOCar was evaluated during long-term storage of 28 weeks at room temperature, by measuring some classical parameters (acidity and peroxide values, spectrophotometric coefficients, fatty acid composition) and the content of minor compounds (i.e., α-tocopherol and lutein). At the end of the storage, higher content (p < 0.01) of α-tocopherol in EVOOCar in respect to EVOO were observed. Zeaxanthin dipalmitate, the most abundant carotenoid compound of Goji berries, decreased slightly (p < 0.05) in EVOOCar until the end of the storage. In regard to polyphenols, an ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC/QTOF-MS) using untargeted metabolomics was carried out. This latter approach discriminated the two oil samples during long-term storage, allowing to identify also the phenolic classes most exposed to significant variations during storage (i.e., mainly lignans and flavones). Besides, the addition of Goji carotenoids preserved the stability of tyrosol equivalents in EVOOCar during long-term storage. These results highlighted that the enrichment of EVOO with a carotenoid-rich extract can improve the shelf-life and nutritional value of added-oil, protecting EVOO natural antioxidants during long-term storage.
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Affiliation(s)
- Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Lina Cossignani
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
| | - Biancamaria Senizza
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Luna Pollini
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
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Medina S, Perestrelo R, Silva P, Pereira JA, Câmara JS. Current trends and recent advances on food authenticity technologies and chemometric approaches. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.017] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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47
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Zhou Q, Liu S, Liu Y, Song H. Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils. ROYAL SOCIETY OPEN SCIENCE 2019; 6:190002. [PMID: 31032057 PMCID: PMC6458368 DOI: 10.1098/rsos.190002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Accepted: 02/19/2019] [Indexed: 05/05/2023]
Abstract
Flavour is a special way to discriminate extra virgin olive oils (EVOOs) from other aroma plant oils. In this study, different ratios (5, 10, 15, 20, 30, 50, 70 and 100%) of peanut oil (PO), corn oil (CO) and sunflower seed oil (SO) were discriminated from raw EVOO using flavour fingerprint, electronic nose and multivariate analysis. Fifteen different samples of EVOO were selected to establish the flavour fingerprint based on eight common peaks in solid-phase microextraction-gas chromatography-mass spectrometry corresponding to 4-methyl-2-pentanol, (E)-2-hexenal, 1-tridecene, hexyl acetate, (Z)-3-hexenyl acetate, (E)-2-heptenal, nonanal and α-farnesene. Partial least square discrimination analysis (PLS-DA) was used to differentiate EVOOs and mixed oils containing more than 20% of PO, CO and SO. Furthermore, better discrimination efficiency was observed in PLS-DA than PCA (70% of CO and SO), which was equivalent to the correlation coefficient method of the fingerprint (20% of PO, CO and SO). The electronic nose was able to differentiate oil samples from samples containing 5% mixture. The discrimination method was selected based on the actual requirements of quality control.
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Affiliation(s)
- Qi Zhou
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, Hubei 430062, People's Republic of China
| | - Shaomin Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
- Author for correspondence: Ye Liu e-mail:
| | - Huanlu Song
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
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48
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Zhang G, Wang H, Xie W, Wang Q, Wang X, Wang C, Du Y, Huo C, Wang Q. Comparison of triterpene compounds of four botanical parts from Poria cocos (Schw.) wolf using simultaneous qualitative and quantitative method and metabolomics approach. Food Res Int 2019; 121:666-677. [PMID: 31108794 DOI: 10.1016/j.foodres.2018.12.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 12/05/2018] [Accepted: 12/22/2018] [Indexed: 12/14/2022]
Abstract
Poria cocos (Schw.) Wolf (PCW) is a widely used traditional Chinese medicine and dietary supplement. Its four parts including Poriae Cutis (PC), Rubra Poria (RP), White Poria (WP) and Poria cum Radix Pini (PRP) have different pharmacological effects and clinical applications. It is necessary to establish analytical platforms for differentiating the chemical composition of four botanical parts for the rational utilization. We established a simultaneous qualitative and quantitative method based on UHPLC-MS combined metabolomics approach to give an explanation of the distribution of triterpene compounds in four parts. Eight triterpene compounds were determined absolutely and a total of 51 triterpene compounds were tentatively identified in PCW. PC and PRP showed a quite clear discrimination by the principal component analysis (PCA) and orthogonal projections to latent structures-discriminant analysis (OPLS-DA) and twelve differential compounds were found. Four compounds including poricoic acid D, 16α-hydroxydehydrotrametenolic acid, 3-epidehydrotumulosic acid, 25-hydroxypolyporenic acid C were speculated to be related to diuretic effects.
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Affiliation(s)
- Guanhua Zhang
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Hongxia Wang
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Wenyu Xie
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Qi Wang
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Xu Wang
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Chunying Wang
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Yingfeng Du
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Changhong Huo
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Qiao Wang
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China.
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Rocchetti G, Castiglioni S, Maldarizzi G, Carloni P, Lucini L. UHPLC-ESI-QTOF-MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13941] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition; Università Cattolica del Sacro Cuore; 29122 Piacenza Italy
| | - Sara Castiglioni
- Dipartimento di Scienze Agrarie; Alimentari e Ambientali - D3A; Università Politecnica delle Marche; 60131 Ancona Italy
| | - Gianluca Maldarizzi
- Dipartimento di Scienze Agrarie; Alimentari e Ambientali - D3A; Università Politecnica delle Marche; 60131 Ancona Italy
| | - Patricia Carloni
- Dipartimento di Scienze Agrarie; Alimentari e Ambientali - D3A; Università Politecnica delle Marche; 60131 Ancona Italy
| | - Luigi Lucini
- Department for Sustainable Food Process; Università Cattolica del Sacro Cuore; 29122 Piacenza Italy
- Research centre for nutrigenomics and proteomics; Università Cattolica del Sacro Cuore; 29122 Piacenza Italy
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50
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Pateiro M, Vargas FC, Chincha AAIA, Sant'Ana AS, Strozzi I, Rocchetti G, Barba FJ, Domínguez R, Lucini L, do Amaral Sobral PJ, Lorenzo JM. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity. Food Res Int 2018; 114:55-63. [PMID: 30361027 DOI: 10.1016/j.foodres.2018.07.047] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Revised: 06/12/2018] [Accepted: 07/30/2018] [Indexed: 01/13/2023]
Abstract
The antioxidant and antimicrobial effects of guarana seed extracts (GSE) added to pork patties were evaluated for 18 days storage at 2 ± 1 °C. Five treatments were prepared: i) without natural antioxidant [control (negative control)], ii) with BHT at 200 mg/kg (positive control), and iii) with three different concentrations: 250 mg/kg (guarana seed low dose-GSL), 500 mg/kg (guarana seed medium dose-GSM) and 1000 mg/kg (guarana seed high dose-GSH) of guarana extracts, respectively. The pH, instrumental colour (CIE L*, a*, b*), total viable counts (TVC), Pseudomonas spp. counts and lactic acid bacteria (LAB) counts, 2-thiobarbituric acid reactive substances (TBARS) and carbonyl content were determined after 0, 7, 11, 15 and 18 days of storage period. The in vitro antioxidant activity together with the phenolic profile of GSE was also studied. Microbial analysis showed that GSE had no antimicrobial activity on pork patties. The untargeted UHPLC-ESI-QTOF approach confirmed the wide phenolic composition of GSE able to explain the antioxidant power (28.2 g/kg of phenolic equivalents). Low doses (GSL) of GSE were able to preserve the values of colour parameters, obtaining higher L*, a* and b* values during storage, which is reflected in the lowest colour differences during storage (ΔE*0-18 = 4.56). TBARS and carbonyls values in GSE added samples were lower than control and BHT ones. GSL and GSM provided better results than the synthetic antioxidant (0.08 and 0.07 vs 0.18 mg MDA/kg; 2.47 and 3.13 vs 3.23 nmol/mg, for GSL and GSM vs BHT, respectively). These findings show that GSE are very effective against colour deterioration, lipid and protein oxidation in pork patties and possessing the potential to be used as natural antioxidants.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain
| | - Flávia Carolina Vargas
- Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil
| | - Alexandra A I A Chincha
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Isabella Strozzi
- Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Ruben Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Paulo José do Amaral Sobral
- Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain.
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