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Potential of low frequency dielectric spectroscopy and machine learning methods for extra virgin olive oils discrimination based on the olive cultivar and ripening stage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01836-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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2
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Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars. Molecules 2023; 28:molecules28031483. [PMID: 36771149 PMCID: PMC9919864 DOI: 10.3390/molecules28031483] [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: 12/31/2022] [Revised: 01/31/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023] Open
Abstract
Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg-1) and Uslu (9.00 mg·kg-1) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg-1) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg-1) and TAC value (515.36 mg TE·kg-1) (p < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (p > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (p < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (p < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others.
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Mariotti R, Núñez-Carmona E, Genzardi D, Pandolfi S, Sberveglieri V, Mousavi S. Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors. SENSORS (BASEL, SWITZERLAND) 2022; 22:7164. [PMID: 36236259 PMCID: PMC9572317 DOI: 10.3390/s22197164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 06/16/2023]
Abstract
Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order to guarantee the authenticity and quality of this EVOO. In the present study, the volatile compounds (VOCs) by gas chromatography-mass spectrometry with solid-phase micro-extraction detection (GC-MS SPME), organoleptic analysis by the official Slow Food panel and the detection by a Small Sensor System (S3) were applied. Ten EVOOs from Umbria, a central Italian region, were selected from the 2021 Slow Food Italian extra virgin olive oil official guide, which includes hundreds of high-quality olive oils. The results demonstrated the possibility to discriminate the ten EVOOs, even if they belong to the same Italian region, by all three techniques. The result of GC-MS SPME detection was comparable at the discrimination level to the organoleptic test with few exceptions, while the S3 was able to better separate some EVOOs, which were not discriminated perfectly by the other two methods. The correlation analysis performed among and between the three methodologies allowed us to identify 388 strong associations with a p value less than 0.05. This study has highlighted how much the mix of VOCs was different even among few and localized EVOOs. The correlation with the sensor detection, which is faster and chipper compared to the other two techniques, elucidated the similarities and discrepancies between the applied methods.
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Affiliation(s)
- Roberto Mariotti
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Estefanía Núñez-Carmona
- Institute of Biosciences and Bioresources, National Research Council, URT-Reggio Emilia, Via J. F. Kennedy 17/I, 42124 Reggio Emilia, Italy
| | - Dario Genzardi
- Institute of Biosciences and Bioresources, National Research Council, URT-Reggio Emilia, Via J. F. Kennedy 17/I, 42124 Reggio Emilia, Italy
| | - Saverio Pandolfi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Veronica Sberveglieri
- Institute of Biosciences and Bioresources, National Research Council, URT-Reggio Emilia, Via J. F. Kennedy 17/I, 42124 Reggio Emilia, Italy
| | - Soraya Mousavi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
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Bioactive compounds and oxidative stability of feral olive oils from Tunisian Amazigh Mountains using LC-ESI-QTOF-MS approach for the development of innovative food products. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04094-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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5
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Monitoring the fatty acid and volatile compositions of Tunisian virgin olive oils using HS-SPME–GC–MS with regard to growing area. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04097-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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6
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Baccouri B, Rajhi I, Theresa S, Najjar Y, Mohamed SN, Willenberg I. The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/MS. Eur Food Res Technol 2022; 248:2809-2823. [PMID: 35873866 PMCID: PMC9295881 DOI: 10.1007/s00217-022-04091-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/05/2022] [Accepted: 07/10/2022] [Indexed: 12/14/2022]
Abstract
This study aims to investigate the influence of traditional maceration upon the enrichment of olive oil with oleaster leaves. The phenolic and tocopherolic compositions of control olive oil and enriched olive oils were determined. The influence of these oil preparation procedures on oil quality indicators was also investigated through spectrophotometric indices and fatty acid profiles. The total contents of bioactive compounds and pigments improved in oils obtained by maceration of fresh wild olive leaves, and were in statistically significant correlation with leaves proportions additions. The obtained results revealed that 15 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC–DAD–ESI–MS/MS method. In all expected olive oils, the oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEAEA) derivatives were the most abundant compounds. Similarly, to phenolic compounds, tocopherols strongly increased with leaves addition during maceration process. The data obtained from this study suggested that the addition of olive leaf to oils allowed more functional olive oils with higher antioxidant contents. Thus, Extra Virgin Olive Oil (EVOO) extracted with 10% of olive leaves presented the highest amount of phenolic and tocopherol compounds.
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Affiliation(s)
- Bechir Baccouri
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia
| | - Imene Rajhi
- Laboratory of Legumes, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia
| | - Sieren Theresa
- Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany
| | - Yesmene Najjar
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia
| | - Salma Nayet Mohamed
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia
| | - Ina Willenberg
- Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany
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7
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High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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8
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Clodoveo ML, Muraglia M, Crupi P, Hbaieb RH, De Santis S, Desantis A, Corbo F. The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil Polyphenols. Foods 2022; 11:foods11131915. [PMID: 35804731 PMCID: PMC9265897 DOI: 10.3390/foods11131915] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/19/2022] [Accepted: 06/24/2022] [Indexed: 02/06/2023] Open
Abstract
Much research has been conducted to reveal the functional properties of extra virgin olive oil polyphenols on human health once EVOO is consumed regularly as part of a balanced diet, as in the Mediterranean lifestyle. Despite the huge variety of research conducted, only one effect of EVOO polyphenols has been formally approved by EFSA as a health claim. This is probably because EFSA’s scientific opinion is entrusted to scientific expertise about food and medical sciences, which adopt very different investigative methods and experimental languages, generating a gap in the scientific communication that is essential for the enhancement of the potentially useful effects of EVOO polyphenols on health. Through the model of the Tower of Babel, we propose a challenge for science communication, capable of disrupting the barriers between different scientific areas and building bridges through transparent data analysis from the different investigative methodologies at each stage of health benefits assessment. The goal of this work is the strategic, distinctive, and cost-effective integration of interdisciplinary experiences and technologies into a highly harmonious workflow, organized to build a factual understanding that translates, because of trade, into health benefits for buyers, promoting EVOOs as having certified health benefits, not just as condiments.
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Affiliation(s)
- Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari “A. Moro”, 70124 Bari, Italy; (M.L.C.); (P.C.)
| | - Marilena Muraglia
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
- Correspondence:
| | - Pasquale Crupi
- Interdisciplinary Department of Medicine, University of Bari “A. Moro”, 70124 Bari, Italy; (M.L.C.); (P.C.)
| | - Rim Hachicha Hbaieb
- Biocatalysis and Industrial Enzymes Group, Laboratory of Microbial Ecology and Technology, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, Tunis 1080, Tunisia;
| | - Stefania De Santis
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
| | - Addolorata Desantis
- Department of Soil, Plant and Food Sciences (DISPA), University of Bari “A. Moro”, 70126 Bari, Italy;
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari “A. Moro”, 70125 Bari, Italy; (S.D.S.); (F.C.)
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Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential. Antioxidants (Basel) 2022; 11:antiox11071233. [PMID: 35883723 PMCID: PMC9311737 DOI: 10.3390/antiox11071233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 12/10/2022] Open
Abstract
In this work, the quality and physicochemical parameters, phenolic composition, and antidiabetic potential of olive oils obtained from olives belonging to centenarian olive trees of the so-called ‘Mansa de Figueiredo’ cultivar were evaluated during three consecutive crop seasons (2017–2019). The oils produced during the three crop years were classified as extra virgin based on the quality-related indices, sensory analysis, and the genuineness-related parameters. In addition, LC-ESI-TOF MS was used to get a comprehensive characterisation of the phenolic fraction while LC-ESI-IT MS was applied for quantitation purposes. The content of phenolic compounds (ranging from 1837 to 2434 mg/kg) was significantly affected by the harvest year due to the environmental conditions and ripening index. Furthermore, although significant differences in the inhibitory effects against the α-glucosidase enzyme for the EVOOs extracted throughout the three successive years were detected, all the studied EVOOs exhibited a stronger inhibitor effect than that found for acarbose.
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10
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The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02862-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractA new technology used to reduce the temperature of olive paste was applied to the extra virgin olive oil (EVOO) mechanical extraction process. The performance of a cooling crusher that was able to counteract the thermal increase that occurs during olive fruit grinding was analyzed to evaluate the effects on the development of volatile compounds and the concentration of hydrophilic phenols in the final product. The volatile profiles and phenolic fraction of EVOOs extracted from three different cultivars (Coratina, Peranzana, and Moresca) were positively affected by the use of lower temperatures during the crushing phase. The volatile fractions showed increases in the total aldehydes, mainly related to the concentrations of (E)-2-hexenal, and reductions in the total alcohols, mainly due to 1-penten-3-ol, 1-hexanol and (Z)-3-hexen-1-ol contents. The use of a lower temperature reduced the level of oxidative processes, protecting the phenolic compounds in the Moresca and Peranzana EVOOs by 17.8 and 12.1%, respectively.
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11
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Ianni F, Volpi C, Moretti S, Blasi F, Mondanelli G, Varfaj I, Galarini R, Sardella R, Di Renzo GC, Cossignani L. In-depth characterization of phenolic profiling of Moraiolo extra-virgin olive oil extract and initial investigation of the inhibitory effect on Indoleamine-2,3-Dioxygenase (IDO1) enzyme. J Pharm Biomed Anal 2022; 213:114688. [DOI: 10.1016/j.jpba.2022.114688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 02/18/2022] [Accepted: 02/21/2022] [Indexed: 12/23/2022]
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Žanetić M, Jukić Špika M, Ožić MM, Brkić Bubola K. Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10101995. [PMID: 34685804 PMCID: PMC8537805 DOI: 10.3390/plants10101995] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/17/2021] [Accepted: 09/21/2021] [Indexed: 06/01/2023]
Abstract
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars-Oblica, Lastovka, Levantinka, and Krvavica-were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.
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Affiliation(s)
- Mirella Žanetić
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
| | - Maja Jukić Špika
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, HR-10000 Zagreb, Croatia
| | - Mia Mirjana Ožić
- Education and Teacher Training Agency, Tolstojeva 32, HR-21000 Split, Croatia;
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Identification of Trace Volatile and Phenolic Compounds in Olive Oils with Trees Growing in Different Area Conditions: Using SPME/GC–MS. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02061-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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14
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Veneziani G, Nucciarelli D, Taticchi A, Esposto S, Selvaggini R, Tomasone R, Pagano M, Servili M. Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars. Foods 2021; 10:1578. [PMID: 34359448 PMCID: PMC8304241 DOI: 10.3390/foods10071578] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 06/25/2021] [Accepted: 07/05/2021] [Indexed: 11/16/2022] Open
Abstract
The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.
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Affiliation(s)
- Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Davide Nucciarelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Roberto Tomasone
- Council for Agricultural Research and Economics Research, Centre for Engineering and Agro-Food Processing, 00015 Monterotondo, Italy; (R.T.); (M.P.)
| | - Mauro Pagano
- Council for Agricultural Research and Economics Research, Centre for Engineering and Agro-Food Processing, 00015 Monterotondo, Italy; (R.T.); (M.P.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
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15
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Development of an innovative rotating spiral heat exchanger with integrated microwave module for the olive oil industry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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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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17
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Rapa M, Ciano S, Ruggieri R, Vinci G. Bioactive compounds in cherry tomatoes (Solanum Lycopersicum var. Cerasiforme): Cultivation techniques classification by multivariate analysis. Food Chem 2021; 355:129630. [PMID: 33770622 DOI: 10.1016/j.foodchem.2021.129630] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 03/08/2021] [Accepted: 03/13/2021] [Indexed: 12/24/2022]
Abstract
This study aimed to assess bioactive compounds contents in cherry tomatoes and classify samples according to cultivation techniques. Simple and cost-effective analyses were conducted on 128 samples cultivated using hydroponic, organic, and conventional practices. An HPLC-FD method was validated in-house for eight biogenic amines while antioxidants were evaluated using total phenolic content and anti-radical activity assays (DPPH• and ABTS•+ assays). Chemometric evaluation was applied to extrapolate significant information from data-sets. Variable selection using correlation matrix and the Fisher test was performed. Principal component analysis and linear discriminant analysis were used to construct a mathematical model to classify samples. Correct classifications were achieved in training (95.2%), validation (98.5%), and testing (100%). The results showed that cherry tomatoes cultivated using different techniques could be discriminated based on bioactive profiles using chemometric approaches.
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Affiliation(s)
- Mattia Rapa
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy.
| | - Salvatore Ciano
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
| | - Roberto Ruggieri
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
| | - Giuliana Vinci
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
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18
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Banco A, Trentacoste E, Monasterio RP. Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina, and their comparison with the autochthonous variety. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:518-524. [PMID: 32643804 DOI: 10.1002/jsfa.10660] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 07/03/2020] [Accepted: 07/09/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The aim of this work was to evaluate and compare oil production and its quality in three Spanish olive varieties (Genovesa, Villalonga, and Nevadillo blanco) growing outside the Mediterranean basin with the Argentine autochthonous variety (Arauco). Fruit parameters and oil characteristics were evaluated using samples collected from the germplasm collection of Mendoza province and elaborated in the same place. RESULTS The levels of phenolic compounds and the fatty acid composition of the samples were comparable with those previously published for these Spanish varieties, grown in the Mediterranean basin, showing the adaptability of olive trees. Observing the levels of phenolic compounds and oxidative stability, a strong correlation between oxidative stability and oleocanthal was observed. CONCLUSION The characteristics of the fruit and oil differed according to variety and season. The inter-harvest stability was different depending on the variety. Genovesa was observed to be the most stable variety according to its fruit and oil characteristics - even more stable than the autochthonous variety, Arauco. However, in terms of the composition of phenolic compounds, Arauco was the most stable between harvests, this characteristic being more important for the taste and uniformity of the product. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Adriana Banco
- Estación Experimental Agropecuaria Junín (Instituto Nacional de Tecnología Agropecuaria), Mendoza, Argentina
| | - Eduardo Trentacoste
- Estación Experimental Agropecuaria Junín (Instituto Nacional de Tecnología Agropecuaria), Mendoza, Argentina
| | - Romina P Monasterio
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo, Mendoza, Argentina
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19
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Taticchi A, Esposto S, Veneziani G, Minnocci A, Urbani S, Selvaggini R, Sordini B, Daidone L, Sebastiani L, Servili M. High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. Food Chem 2020; 342:128369. [PMID: 33143966 DOI: 10.1016/j.foodchem.2020.128369] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 10/05/2020] [Accepted: 10/09/2020] [Indexed: 02/08/2023]
Abstract
High vacuum technology has been incorporated into a new assisted extraction system applied to virgin olive oil (VOO) processing, which was tested at a lab-scale pilot plant to evaluate its impact on the physicochemical properties of the olive paste and oil. The vacuum system induced changes in the mechanical and structural properties of the olive cells, improving the coalescence of the oil droplets due to substantial cellular and intracellular mass transfer during the process, as shown by cryo-scanning electron microscopy (Cryo-SEM) analysis. The effects on the quality characteristics of VOOs extracted from three cultivars at different malaxation temperatures were evaluated. A significant increase in the phenolic content, from 25.2% to 48.6%, was observed. The content of volatile compounds responsible for the VOO flavor decreased as a function of malaxation temperature. The reduction of some volatile molecules related to the VOO off-flavor (ethanol, ethyl acetate and acetic acid) was also shown.
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Affiliation(s)
- Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - Antonio Minnocci
- BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, I-56127 Pisa, Italy
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Luca Sebastiani
- BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, I-56127 Pisa, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
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20
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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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21
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Fanali C, Posta SD, Dugo L, Russo M, Gentili A, Mondello L, De Gara L. Application of deep eutectic solvents for the extraction of phenolic compounds from extra-virgin olive oil. Electrophoresis 2020; 41:1752-1759. [PMID: 32106331 DOI: 10.1002/elps.201900423] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 02/15/2020] [Accepted: 02/20/2020] [Indexed: 12/13/2022]
Abstract
A HPLC-DAD/ESI-MS method has been developed and validated for the analysis of the most representative phenolic compounds in extra-virgin olive oil (EVOO) samples using a green extraction approach based on deep eutectic solvents (DESs) at room temperature. We examined ten DESs based on choline chloride and betaine in combination with different hydrogen bond donors comprising six alcohols, two organic acids, and one urea. Five phenolic compounds, belonging to the classes of secoiridoids and phenolic alcohols, were selected for the evaluation of extraction efficiency. A betaine-based DES with glycerol (molar ratio 1:2) was found to be the most effective for extracting phenolic compounds as compared to a conventional solvent. The optimization of the extraction method involved the study of the quantity of water to be added to the DES and evaluation of the sample-to-solvent ratio optimal condition. Thirty percent of water added to DES and sample to solvent ratio 1:1 (w/v) were selected as the best conditions. The chromatographic method was validated by studying LOD, LOQ, intraday and interday retention time precision, and linearity range. Recovery values obtained spiking seed oil sample aliquots with standard compounds at 5 and 100 μg/g concentration were in the range between 75.2% and 98.7%.
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Affiliation(s)
- Chiara Fanali
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy
| | - Susanna Della Posta
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy
| | - Laura Dugo
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy
| | - Marina Russo
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy
| | | | - Luigi Mondello
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy.,Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, Messina, Italy.,Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, Messina, Italy.,BeSep s.r.l., c/o Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, Messina, Italy
| | - Laura De Gara
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy
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22
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Wang L, Chen Z, Han B, Wu W, Zhao Q, Wei C, Liu W. Comprehensive analysis of volatile compounds in cold-pressed safflower seed oil from Xinjiang, China. Food Sci Nutr 2020; 8:903-914. [PMID: 32148799 PMCID: PMC7020304 DOI: 10.1002/fsn3.1369] [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: 07/08/2019] [Revised: 10/19/2019] [Accepted: 11/06/2019] [Indexed: 11/07/2022] Open
Abstract
Three varieties of safflower seed oil (SSO) from Xinjiang Autonomous Region, China, were analyzed by headspace solid-phase micro-extraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) to reveal volatile components. Overall, 67 volatile components were determined and four compounds including isoamyl alcohol, caproic acid, n-pentanal, and heptanal were newly identified in SSO as aroma-active components. Meanwhile, 16 compounds were selected by relative odor activity value (ROAV) to evaluate contributions of single compounds to the overall odor (ROAV > 1), in which nonanal, (Z)-6-nonenal, and (E)-2,4-decadienal were the top three contributed substances (ROAV > 70). The sensory panel was described as eight definition terms (grassy, fruity, almond, mushroom, fatty, sweet, paddy, and overall fragrance). Principal component analysis (PCA) revealed a significant separation of three cultivars with the first principal component (PC-1) and the second principal component (PC-2) expressing 73.9% and 23.1%, respectively. Both PCA and ROAV allowed identifying the compounds positively correlated to sensory evaluation.
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Affiliation(s)
- Lin Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Zhuo Chen
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Bo Han
- School of Pharmacy/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of EducationShihezi UniversityShiheziChina
| | - Wenxia Wu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Qiaoling Zhao
- Post‐Doctoral Research Station of Xinjiang Sailimu Modern Agriculture Co.BoleChina
| | - Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
- Post‐Doctoral Research Station of Xinjiang Sailimu Modern Agriculture Co.BoleChina
| | - Wenyu Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
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23
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Servili M, Veneziani G, Taticchi A, Romaniello R, Tamborrino A, Leone A. Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. ULTRASONICS SONOCHEMISTRY 2019; 59:104747. [PMID: 31472431 DOI: 10.1016/j.ultsonch.2019.104747] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 08/14/2019] [Accepted: 08/22/2019] [Indexed: 06/10/2023]
Abstract
Ultrasound technology was employed to test its action on the extraction of olive oil at the industrial scale. Because of its mechanical effects, ultrasound waves were applied to the olive paste, between the crushing and malaxing operations. Comparative experiments were performed between traditional extraction processes and the innovative extraction process, with the addition of the ultrasound treatment. Different levels of pressure were tested on olive paste, using four different olive cultivars. Pressure level played an important role in olive oil extractability. When ultrasound was subjected to olive paste with a pressure of about 3.5 bar, there was a significant increase of extractability compared to the traditional process. On the other hand, there was no significant effect between ultrasound treatment and traditional technology on extractability when ultrasound at a pressure level of 1.7 bar was used.
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Affiliation(s)
- M Servili
- Department of the Science of Agriculture, Food and Environment, University of Perugia, via S. Costanzo, 06126 Perugia, Italy
| | - G Veneziani
- Department of the Science of Agriculture, Food and Environment, University of Perugia, via S. Costanzo, 06126 Perugia, Italy
| | - A Taticchi
- Department of the Science of Agriculture, Food and Environment, University of Perugia, via S. Costanzo, 06126 Perugia, Italy
| | - R Romaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy.
| | - A Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - A Leone
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
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24
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Sakouhi F, Saadi C, Luigi CP, Boukhchina S. Dynamic Accumulation of Volatile Compounds Between Olive Pulps and Stones and Its Relation with the Fatty Acids Content During the Oil Extraction Process of
Ouslati
and
Chemlali
Olive Fruits. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900197] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Faouzi Sakouhi
- Faculté des Sciences de TunisDépartement de BiologieUniversité Tunis El Manar Laboratoire de recherche LR18ES03 2092 El Manar I Tunisia
| | - Chaima Saadi
- Faculté des Sciences de TunisDépartement de BiologieUniversité Tunis El Manar Laboratoire de recherche LR18ES03 2092 El Manar I Tunisia
| | - Cioni Pier Luigi
- Dipartimento di Chimica Bioorganica e BiofarmaciaUniversita di Pisa Via Bonanno 33 561266 Pisa Italy
| | - Sadok Boukhchina
- Faculté des Sciences de TunisDépartement de BiologieUniversité Tunis El Manar Laboratoire de recherche LR18ES03 2092 El Manar I Tunisia
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25
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Grossi M, Palagano R, Bendini A, Riccò B, Servili M, García-González DL, Gallina Toschi T. Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Veneziani G, Esposto S, Taticchi A, Selvaggini R, Sordini B, Lorefice A, Daidone L, Pagano M, Tomasone R, Servili M. Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. Front Nutr 2019; 6:134. [PMID: 31555654 PMCID: PMC6737034 DOI: 10.3389/fnut.2019.00134] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Accepted: 08/09/2019] [Indexed: 12/28/2022] Open
Abstract
The main operators of the olive oil sector are continuously involved in the development of the olive oil mechanical extraction process with the common aim of increasing both the quality and the oil extraction yield coupled with the potential enhancement of the working efficiency of the olive mill. The pulsed electric field (PEF) is a recently studied technological innovation for the improvement of olive oil extraction technology. The impact of the PEF on the diffusion of oil and microconstituents, determined by the disruption effects on olive cell tissues carried out by the non-thermal method, was evaluated. A PEF can increase the permeability and breaking of the cell membranes with a consequent positive result on oil extractability and quality, mainly related to the compounds involved in the health and sensory properties of extra virgin olive oil. The PEF was tested on three Italian olive cultivars (Carolea, Coratina, and Ottobratica). The results showed a positive impact of the new technology on the oil yield, with an increase ranging from 2.3 to 6%, and on the concentration of hydrophilic phenols, with an increase ranging from 3.2 to 14.3%, with respect to the control tests. The data of the main compounds related to the health and sensory notes also showed high variability as a consequence of the genetic origins of the olive cultivars.
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Affiliation(s)
- Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Antonietta Lorefice
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Mauro Pagano
- Council for Agricultural Research and Economics Research Centre for Engineering and Agro-Food Processing, Monterotondo, Italy
| | - Roberto Tomasone
- Council for Agricultural Research and Economics Research Centre for Engineering and Agro-Food Processing, Monterotondo, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
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27
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Bouallagui Z, Mahmoudi A, Maalej A, Hadrich F, Isoda H, Sayadi S. Contribution of Major Polyphenols to the Antioxidant Profile and Cytotoxic Activity of Olive Leaves. Anticancer Agents Med Chem 2019; 19:1651-1657. [PMID: 31038081 DOI: 10.2174/1871520619666190416101622] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 03/28/2019] [Accepted: 03/29/2019] [Indexed: 11/22/2022]
Abstract
AIMS This study was designed to investigate the phytochemical profile and the cytotoxic activities of the eco-friendly extracts of olive leaves from Chemlali cultivar. MATERIALS AND METHODS The Phenolic composition of olive leaves extracts, the antioxidant activity and the cytotoxic effects against MCF-7 and HepG2 cells were determined. RESULTS Olive leaves extracts showed relevant total polyphenols contents. Oleuropein was the major detected phenolic compound reaching a concentration of 16.9 mg/ml. The antioxidant potential of the studied extracts varied from 23.7 to 46.5mM Trolox equivalents as revealed by DPPH and ABTS assays. Cytotoxicity experiments showed similar trends for both HepG2 and MCF-7 cells with the infusion extract being the most active. CONCLUSION This study denotes that olive leaves may have great potential as endless bioresource of valuable bioactive compounds which may have a wide application.
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Affiliation(s)
- Zouhaier Bouallagui
- Environmental Bioprocesses Laboratory, Centre of Biotechnology of Sfax. P.O. Box «1177». Sfax 3018, Tunisia
| | - Asma Mahmoudi
- Environmental Bioprocesses Laboratory, Centre of Biotechnology of Sfax. P.O. Box «1177». Sfax 3018, Tunisia
| | - Amina Maalej
- Environmental Bioprocesses Laboratory, Centre of Biotechnology of Sfax. P.O. Box «1177». Sfax 3018, Tunisia
| | - Fatma Hadrich
- Environmental Bioprocesses Laboratory, Centre of Biotechnology of Sfax. P.O. Box «1177». Sfax 3018, Tunisia
| | - Hiroko Isoda
- Alliance for Research on North Africa (ARENA), University of Tsukuba. 1-1-1 Tennodai. Tsukuba. Ibaraki 305-8572, Japan.,Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai. Tsukuba. Ibaraki 305-8572, Japan
| | - Sami Sayadi
- Center for Sustainable Development, College of Arts and Sciences, Qatar University, Doha 2713, Qatar
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28
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Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
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29
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Taticchi A, Selvaggini R, Esposto S, Sordini B, Veneziani G, Servili M. Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. Food Chem 2019; 289:7-15. [PMID: 30955668 DOI: 10.1016/j.foodchem.2019.03.041] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/07/2019] [Accepted: 03/09/2019] [Indexed: 11/16/2022]
Abstract
Ultrasound-assisted extraction is an innovative technique applied to the extraction process for virgin olive oil (VOO), which is generally employed to increase plant efficiency and improve product quality. A high-power ultrasound (US) device was introduced at an industrial plant that can process at 2 tons/h to evaluate the technique's physicochemical impact on quality parameters of VOO that was caused by an intensive mass transfer induced by acoustic cavitation process and shockwaves. The impact on oil yield was also evaluated with respect to the ripening stage and malaxation time. No significant effects on the legal and commercial parameters of VOO (including quality indices, sterols, triterpene dialcohols, waxes and diacylglycerols) were found for olives at medium-early ripening stage. Significant physical changes, increased extraction yield (22.7%), enhanced phenol content (10.1%) were observed in US-VOO compared to control (C) oil extracted with a traditional process at an early maturity index.
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Affiliation(s)
- Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
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30
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Ancient olive trees as a source of olive oils rich in phenolic compounds. Food Chem 2019; 276:231-239. [DOI: 10.1016/j.foodchem.2018.09.106] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 08/14/2018] [Accepted: 09/18/2018] [Indexed: 12/23/2022]
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31
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Fanali C, Della Posta S, Vilmercati A, Dugo L, Russo M, Petitti T, Mondello L, de Gara L. Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils. Molecules 2018; 23:molecules23123249. [PMID: 30544789 PMCID: PMC6321326 DOI: 10.3390/molecules23123249] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Revised: 11/30/2018] [Accepted: 12/06/2018] [Indexed: 02/07/2023] Open
Abstract
The analysis of phenolic compounds in extra virgin olive oils was carried out by high-performance liquid chromatography utilizing photodiode array and mass spectrometry detectors. The chromatographic profile of thirty samples from four Italian Regions highlighted the presence of secoiridoids, phenolic alcohols, flavonoids, and phenolic acid classes. A similar qualitative profile was observed with some differences in peak area and fifteen compounds were tentatively identified. Quantitative analysis was performed by UV detection considering eight standard phenolic compounds. The chromatographic method, after optimization, was validated studying some parameters, e.g., intra-day and inter-day retention time precision, limit of detection, limit of quantification, and linearity. Recovery of the method was performed achieving good results (10 and 50 g·g-1 with recovery of 72.9⁻92.1% (w/w) and 79.1⁻102.8% (w/w), respectively). In all samples secoiridoids were the main compounds ranging from 85 to more than 99% (w/w) of the total concentration of detected phenolic compounds while phenolic acids accounted for the lowest percentage (0.1⁻0.6%, w/w). Finally, total concentration of phenolic compounds and antioxidant activity were determined with different chemical assays. A good and significant correlation among total phenolic compound concentration and antioxidant activity was observed. A significant different phenolic compound concentration and antioxidant activity was determined between samples from Puglia and Sicily. This was studied performing statistical analysis by one-way analysis of variance (ANOVA) followed by Bonferroni post-hoc test.
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Affiliation(s)
- Chiara Fanali
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy.
| | - Susanna Della Posta
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy.
| | - Alessandra Vilmercati
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy.
| | - Laura Dugo
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy.
| | - Marina Russo
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy.
| | - Tommasangelo Petitti
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy.
| | - Luigi Mondello
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy.
- Dipartimento di "Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali", University of Messina-Polo Annunziata, Viale Annunziata, 98168 Messina, Italy.
- Chromaleont S.r.L., c/o Dipartimento di "Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali", University of Messina-Polo Annunziata, Viale Annunziata, 98168 Messina, Italy.
| | - Laura de Gara
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy.
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32
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Fernandes GD, Ellis AC, Gámbaro A, Barrera-Arellano D. Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.06.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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33
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Fratoddi I, Rapa M, Testa G, Venditti I, Scaramuzzo FA, Vinci G. Response surface methodology for the optimization of phenolic compounds extraction from extra virgin olive oil with functionalized gold nanoparticles. Microchem J 2018. [DOI: 10.1016/j.microc.2018.01.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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