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Frangipane MT, Cecchini M, Monarca D, Massantini R. Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update. Foods 2023; 12:2918. [PMID: 37569187 PMCID: PMC10417607 DOI: 10.3390/foods12152918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the literature on filtration research, we observed that there are contrasting findings and it is complicated to answer the question of whether to filter or not. An analysis of the influence of different filtration technologies used in extra-virgin olive oil production on the phenolic compounds, volatile fractions, antioxidant activity and sensory characteristics is given in this review. The information compiled could help olive oil producers to enhance extra-virgin olive oil quality and maintain it during storage.
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Affiliation(s)
- Maria Teresa Frangipane
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Massimo Cecchini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Danilo Monarca
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Riccardo Massantini
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
- Study Alpine Centre, Campus University of Tuscia, Via Rovigo, 738050 Rovigo, Italy
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Structure-Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability. Antioxidants (Basel) 2020; 9:antiox9080685. [PMID: 32752213 PMCID: PMC7464770 DOI: 10.3390/antiox9080685] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 02/07/2023] Open
Abstract
Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties have been related to the major and minor fractions of extra-virgin olive oil. Among olive oil chemical composition, the phenolic fraction has received considerable attention due to its bioactivity in different chronic diseases. The bioactivity of the phenolic compounds could be related to different properties such as antioxidant and anti-inflammatory, although the molecular mechanism of these compounds in relation to many diseases could have different cellular targets. The aim of this review is focused on the extra-virgin olive oil phenolic fraction with particular emphasis on (a) biosynthesis, chemical structure, and influence factors on the final extra-virgin olive oil phenolic composition; (b) structure–antioxidant activity relationships and other molecular mechanisms in relation to many diseases; (c) bioavailability and controlled delivery strategies; (d) alternative sources of olive biophenols. To achieve this goal, a comprehensive review was developed, with particular emphasis on in vitro and in vivo assays as well as clinical trials. This report provides an overview of extra-virgin olive oil phenolic compounds as a tool for functional food, nutraceutical, and pharmaceutical applications.
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Application of High Resolution Mass Spectrometric methods coupled with chemometric techniques in olive oil authenticity studies - A review. Anal Chim Acta 2020; 1134:150-173. [PMID: 33059861 DOI: 10.1016/j.aca.2020.07.029] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 07/13/2020] [Accepted: 07/14/2020] [Indexed: 12/21/2022]
Abstract
Extra Virgin Olive Oil (EVOO), the emblematic food of the Mediterranean diet, is recognized for its nutritional value and beneficial health effects. The main authenticity issues associated with EVOO's quality involve the organoleptic properties (EVOO or defective), mislabeling of production type (organic or conventional), variety and geographical origin, and adulteration. Currently, there is an emerging need to characterize EVOOs and evaluate their genuineness. This can be achieved through the development of analytical methodologies applying advanced "omics" technologies and the investigation of EVOOs chemical fingerprints. The objective of this review is to demonstrate the analytical performance of High Resolution Mass Spectrometry (HRMS) in the field of food authenticity assessment, allowing the determination of a wide range of food constituents with exceptional identification capabilities. HRMS-based workflows used for the investigation of critical olive oil authenticity issues are presented and discussed, combined with advanced data processing, comprehensive data mining and chemometric tools. The use of unsupervised classification tools, such as Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA), as well as supervised classification techniques, including Linear Discriminant Analysis (LDA), Support Vector Machine (SVM), Partial Least Square Discriminant Analysis (PLS-DA), Orthogonal Projection to Latent Structure-Discriminant Analysis (OPLS-DA), Counter Propagation Artificial Neural Networks (CP-ANNs), Self-Organizing Maps (SOMs) and Random Forest (RF) is summarized. The combination of HRMS methodologies with chemometrics improves the quality and reliability of the conclusions from experimental data (profile or fingerprints), provides valuable information suggesting potential authenticity markers and is widely applied in food authenticity studies.
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Jukić Špika M, Žanetić M, Kraljić K, Soldo B, Ljubenkov I, Politeo O, Škevin D. Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils. J Food Sci 2019; 84:877-885. [PMID: 30977923 DOI: 10.1111/1750-3841.14494] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 01/28/2019] [Accepted: 02/06/2019] [Indexed: 11/28/2022]
Abstract
The quality parameters, a variety of microcomponents, and the sensory characteristics of Oblica and Leccino cv. virgin olive oils (VOOs) were evaluated before and after filtration process adopted in order to estimate the individual varietal compositional changes. The dynamics of the formation of hydrolytic and oxidative changes in unfiltered (UF) and filtered (F) oils was asses by comparing level of free fatty acids (FFA), peroxide value (PV), and spectrophotometric indices periodically during 1 year of oil storage. An analysis of phenolics, tocopherols, and fatty acids was determined by chromatographic (HPLC and GC) and spectrometric methods, oxidative stability by Rancimat method while sensory analyses of obtained olive oils were performed by a trained professional panel. Single monovarietal VOO loses phenols in different rate with the applied filtration. Total secoiridoids decreases significantly in "Oblica" VOOs while no changes in their concentrations were found between unfiltered and filtered "Leccino" oils. Intensity of desired sensory properties decreases with filtration. In "Leccino" VOOs decrease of oxidative stability was more pronounced. After 12 months of storage, filtered "Leccino" VOOs had significantly lower FFA values than observed for the unfiltered counterparts. Further, there were no significant changes in PV and K270 values between unfiltered and filtered oils of both studied varietal oils. Storage time influenced more studied quality parameters than filtration, during which PV of unfiltered oils faster deteriorate. The highest changes between stored and corresponding fresh samples were exhibited in unfiltered "Oblica" VOOs. PRACTICAL APPLICATION: Quality enhancement of olive oil is constantly being done professionally and scientifically. The information provided in this study can be used in the industry of olive oil for improve the phenolic content, oxidative stability, and the sensory quality of virgin olive oils. The findings of stability test could be guidelines for mindful leading of the oil finishing up to bottling.
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Affiliation(s)
- Maja Jukić Špika
- Inst. for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000, Split, Croatia
| | - Mirella Žanetić
- Inst. for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000, Split, Croatia
| | - Klara Kraljić
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Barbara Soldo
- Faculty of Science, Univ. of Split, Ruđera Boškovića 33, 21000, Split, Croatia
| | - Ivica Ljubenkov
- Faculty of Science, Univ. of Split, Ruđera Boškovića 33, 21000, Split, Croatia
| | - Olivera Politeo
- Faculty of Chemical Technology, Dept. of Biochemistry and Food Chemistry, Univ. of Split, Ruđera Boškovića 35, 21000, Split, Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
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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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Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds. J FOOD QUALITY 2019. [DOI: 10.1155/2019/7381761] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Centrifugation, storage, and filtration of olive oil were evaluated in an oil mill to determine their effect on the final quality of virgin olive oil. The main functions of these processes are to clarify the olive oil by removing water, solids, and other possible suspended particles. Although some changes were detected in the oil quality parameters after these processes, all the samples were extra virgin olive oil. The phenolic and volatile compound content of the olive oil was influenced by vertical centrifugation processing. Significantly, vertical centrifugation led to a 53% reduction in ethanol content. Oil storage before filtration resulted in a significant increase of around 30% in the peroxide index, while the antioxidant capacity decreased by 78%. Comparison of the results for filtered and unfiltered oil samples revealed that the most significant change was the reduction in the photosynthetic pigment content, with a decrease of around 50% in chlorophyll. Due of all this, the conditions applied in vertical centrifugation and the time of storage of the olive oils should be further controlled, enabling cleaning and decantation but avoiding the reduction of the antioxidant capacity and the content of phenolics compounds.
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Cayuela-Sánchez JA, Caballero-Guerrero B. Fresh extra virgin olive oil, with or without veil. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Veneziani G, Esposto S, Minnocci A, Taticchi A, Urbani S, Selvaggini R, Sordini B, Sebastiani L, Servili M. Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Lozano-Sánchez J, Bendini A, Di Lecce G, Valli E, Gallina Toschi T, Segura-Carretero A. Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600096] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Jesús Lozano-Sánchez
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Edificio BioRegión; Granada Spain
- Research and Development of Functional Olive Oil Department; Aceites Maeva S. L.; Escúzar Granada Spain
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Giuseppe Di Lecce
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum-University of Bologna; piazza Goidanich; Cesena (FC) Italy
| | - Antonio Segura-Carretero
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Edificio BioRegión; Granada Spain
- Department of Analytical Chemistry; University of Granada; Granada Spain
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Jabeur H, Zribi A, Bouaziz M. Changes in chemical and sensory characteristics of Chemlali extra‐virgin olive oil as depending on filtration. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500602] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Hazem Jabeur
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de SfaxUniversité de SfaxSfaxTunisia
| | - Akram Zribi
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de SfaxUniversité de SfaxSfaxTunisia
| | - Mohamed Bouaziz
- Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de SfaxUniversité de SfaxSfaxTunisia
- Institut Supérieur de Biotechnologie de SfaxUniversité de SfaxSfaxTunisia
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Talhaoui N, Gómez-Caravaca AM, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A. Pattern of Variation of Fruit Traits and Phenol Content in Olive Fruits from Six Different Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10466-76. [PMID: 26509962 DOI: 10.1021/acs.jafc.5b04315] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
In the present study, olive fruits from six cultivars grown under similar agronomical and environmental conditions were collected at four different times during fruit ripening. Some agronomical traits were determined, and general increases in the size of the fruit and oil contents were recorded for all cultivars. The phenolic fraction in fruits was also identified and quantified during the same period using high-performance liquid chromatography-diode array detection-time-of-flight-mass spectrometry. Thus, a total of 57 phenolic compounds were determined, and qualitative and quantitative differences among cultivars and also among sampling times were observed. In contrast to the agronomical traits, a general decrease of total phenolic compounds was observed, characterized by a domination of secoiridoids at the beginning of ripening and by a domination of simple phenols and flavonoids in the end. This is the first time that four of the six cultivars have been studied regarding phenolic compounds evolution during ripening.
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Affiliation(s)
- Nassima Talhaoui
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
| | - Lorenzo León
- IFAPA Centro Alameda del Obispo , Avenida Menéndez Pidal s/n, E-14004 Córdoba, Spain
| | - Raúl De la Rosa
- IFAPA Centro Alameda del Obispo , Avenida Menéndez Pidal s/n, E-14004 Córdoba, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
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