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Xi BN, Zhang JJ, Xu X, Li C, Shu Y, Zhang Y, Shi X, Shen Y. Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS. Food Chem 2024; 435:137547. [PMID: 37769558 DOI: 10.1016/j.foodchem.2023.137547] [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: 05/04/2023] [Revised: 08/30/2023] [Accepted: 09/19/2023] [Indexed: 10/03/2023]
Abstract
Volatile organic compounds (VOCs) of walnut oil (WO) samples obtained from 5 ripening stages were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and HS-solid phase microextraction-GC-mass spectrometry (HS-SPME-GC-MS). A total of 75 VOCs were identified in WO, of which 24 VOCs were found to be the key aroma-active compounds for WO by using odor activity values (OAVs) analysis. Based on chemometrics methods, flavor of WO samples can be characterized into three categories, i.e., early, mid-, and late stages. WO from early ripening stage had stronger green and sweet odor due to 1,8-cineole (OAV 280) and ethanol (OAV 134.5). While nonanal (OAV 181.82), (E)-2-octenol (OAV 160), and hexanal (OAV 103.78) were sources of intense fatty and oily odor in mid-ripening stage. For WO of later ripening stage, the flavor was affected by nonanal (OAV 192.28), 1-heptanol (OAV 150), heptanal (OAV 71.11) and some organic acids.
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Affiliation(s)
- Bo-Nan Xi
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Jing-Jing Zhang
- College of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710069, China.
| | - Xiao Xu
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Yu Shu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yu Zhang
- COFCO ET (Xi'an)International Engineering Co., Ltd, Xi'an, Shaanxi 710082, China
| | - Xuanming Shi
- COFCO ET (Xi'an)International Engineering Co., Ltd, Xi'an, Shaanxi 710082, China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
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Pereira MB, Botelho Meireles de Souza G, Romano Espinosa DC, Pavão LV, Alonso CG, Cabral VF, Cardozo-Filho L. Simultaneous recycling of waste solar panels and treatment of persistent organic compounds via supercritical water technology. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2023; 335:122331. [PMID: 37558199 DOI: 10.1016/j.envpol.2023.122331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/19/2023] [Accepted: 08/05/2023] [Indexed: 08/11/2023]
Abstract
The study addresses the application of the supercritical water technology in the simultaneous recycling of obsolete solar panels and treatment of persistent organic compounds. The obsolete solar panels samples were characterized by TEM-EDS, SEM, TG-DTA, XRD, WDXRF, MP-AES and elemental analysis. Initially, the optimized parameters for the degradation of solid organic polymers present in residual solar panels via oxidation in supercritical water were defined by an experimental design. Under optimized conditions, 550 °C, reaction time of 60 min, volumetric flow rate of 10 mL min-1 and hydrogen peroxide as oxidant agent, real laboratory liquid wastewater was used as feed solution to achieve 99.6% of polymers degradation. After the reaction, the solid product free of organic matter was recovered and characterized. On average, a metal recovery efficiency of 76% was observed. Metals such as aluminum, magnesium, copper, and silver, that make up most of the metallic fraction, were identified. Only H2, N2 and CO2 were observed in the gaseous fraction. Then, initial data on the treatment of the liquid decomposition by-products, generated during ScW processing, were reported. A total organic carbon reduction of 99.9% was achieved after the subsequential treatment via supercritical water oxidation using the same experimental apparatus. Finally, insights on the scale-up, energy integration and implementation costs of a ScW solid processing industrial unit were presented using the Aspen Plus V9 software.
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Affiliation(s)
- Mariana Bisinotto Pereira
- Programa de Pós-Graduação em Engenharia Química, Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790 - Zona 7, Maringá, PR, 87020-900, Brazil
| | - Guilherme Botelho Meireles de Souza
- Programa de Pós-Graduação em Engenharia Química, Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790 - Zona 7, Maringá, PR, 87020-900, Brazil; Programa de Pós-Graduação em Engenharia Química, Universidade Federal de Goiás (UFG), Avenida Esperança, s/n - Chácaras de Recreio Samambaia, Goiânia, GO, 74690-900, Brazil
| | - Denise Crocce Romano Espinosa
- Department of Chemical Engineering, Polytechnic School of the University of Sao Paulo (USP), Butantã, São Paulo, SP, 05508-000, Brazil
| | - Leandro Vitor Pavão
- Programa de Pós-Graduação em Engenharia Química, Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790 - Zona 7, Maringá, PR, 87020-900, Brazil
| | - Christian Gonçalves Alonso
- Programa de Pós-Graduação em Engenharia Química, Universidade Federal de Goiás (UFG), Avenida Esperança, s/n - Chácaras de Recreio Samambaia, Goiânia, GO, 74690-900, Brazil
| | - Vladimir Ferreira Cabral
- Programa de Pós-Graduação em Engenharia Química, Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790 - Zona 7, Maringá, PR, 87020-900, Brazil
| | - Lucio Cardozo-Filho
- Programa de Pós-Graduação em Engenharia Química, Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790 - Zona 7, Maringá, PR, 87020-900, Brazil.
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Farinha D, Faustino H, Nunes C, Sales H, Pontes R, Nunes J. Bioactive Compounds of Portuguese Fruits with PDO and PGI. Foods 2023; 12:2994. [PMID: 37627993 PMCID: PMC10453760 DOI: 10.3390/foods12162994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/25/2023] [Accepted: 08/02/2023] [Indexed: 08/27/2023] Open
Abstract
The European Union has established two designations, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), to guarantee the authenticity of products with valued specificities associated with the regions where they are produced. The valorization of these products, particularly fruits, not only preserves their natural origins but also promotes the cultivalion of specific regional fruit varieties. This contributes to the preservation of biodiversity and the development of innovative bio-based products in the regions of production. In recent years, substantial efforts have been made to characterize PDO and PGI fruits, particularly in relation to the presence of bioactive compounds with antioxidant and antimicrobial properties. Portugal, with its diverse range of climates and geographical characteristics, is home to numerous fruits with unique flavors, textures, and appearances, many of which are now recognized with PDO or PGI seals. This review compiles data from the production of Portuguese fruits with PDO designations, such as the 'Maça Bravo de Esmolfe' (apple) and 'Pera Rocha do Oeste' (pear), and PGI designations, such as 'Citrinos do Algarve' (citrus)and 'Cereja da Cova da Beira' (cherry), and summarizes studies focusing on the bioactive compounds present in these fruits. The presence of bioactive compounds is a significant aspect of nutritious food, associated with health benefits that consumers are increasingly aware of and value.
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Affiliation(s)
| | | | - Catarina Nunes
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Oliveira do Hospital, Rua Nossa Senhora da Conceição nº 2, 3405-155 Coimbra, Portugal; (D.F.); (H.F.); (H.S.); (R.P.); (J.N.)
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A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept. BEVERAGES 2022. [DOI: 10.3390/beverages8040079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Aiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antão Vaz white wines were produced using two different strategies for must acidity correction: (i) the addition of a mixture of organic acids (Mix*) commonly used in winemaking; and (ii) the addition of previously produced unripe grape must (UM*) from the same grape variety. In addition, a testimonial (T*) sample was produced with no acidity correction. For all wines produced, oenological parameters were determined, and both amino acid (AA) content and volatile composition were evaluated. A higher AA content was found in the Antão Vaz T* wine, followed by UM* wines. The volatile profile was also affected, and LDA demonstrates a clear separation of wines with different acidity corrections. Results obtained indicate that unripe grape musts—a vital waste product containing several compounds with important biological activity—can be used to increase musts acidity without a negative impact on wine characteristics. Furthermore, this work also shows that the use of unripe must may be a valuable tool for reducing the alcoholic content of wines.
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Digital Detection of Olive Oil Rancidity Levels and Aroma Profiles Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Machine Learning Modelling. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10050159] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The success of the olive oil industry depends on provenance and quality-trait consistency affecting the consumers' acceptability/preference and purchase intention. Companies rely on laboratories to analyze samples to assess consistency within the production chain, which may be time-consuming, cost-restrictive, and untimely obtaining results, making the process more reactive than predictive. This study proposed implementing digital technologies using near-infrared spectroscopy (NIR) and a novel low-cost e-nose to assess the level of rancidity and aromas in commercial extra-virgin olive oil. Four different olive oils were spiked with three rancidity levels (N = 17). These samples were evaluated using gas-chromatography-mass-spectroscopy, NIR, and an e-nose. Four machine learning models were developed to classify olive oil types and rancidity (Model 1: NIR inputs; Model 2: e-nose inputs) and predict the peak area of 16 aromas (Model 3: NIR; Model 4: e-nose inputs). The results showed high accuracies (Models 1–2: 97% and 87%; Models 3–4: R = 0.96 and 0.93). These digital technologies may change companies from a reactive to a more predictive production of food/beverages to secure product quality and acceptability.
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Jiménez-Morillo NT, Almendros G, Miller AZ, Hatcher PG, González-Pérez JA. Hydrophobicity of soils affected by fires: An assessment using molecular markers from ultra-high resolution mass spectrometry. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 817:152957. [PMID: 35016935 DOI: 10.1016/j.scitotenv.2022.152957] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 01/03/2022] [Accepted: 01/03/2022] [Indexed: 06/14/2023]
Abstract
Soil water repellency (SWR) is a physical property due to a complex interaction of factors (e.g., fire, soil organic matter, soil texture) that reduces the soil water infiltration capacity. Traditionally, SWR is attributed to the accumulation and redistribution of hydrophobic compounds within soil profile. To obtain further insight into chemical compounds, which could be associated with SWR, a study was done on coarse (1-2 mm) and fine (< 0.05 mm) granulometric fractions of burned and unburned sandy soils under two Mediterranean vegetation biomes from Doñana National Park (Spain). The water drop penetration time (WDPT) test was used to assess the SWR. The molecular composition of extracted humic substances from the soil organic matter (SOM) was determined by Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR/MS). Partial least squares (PLS) regressions showed that the SWR can be predicted (P = 0.006) solely based on the abundances of approximately 1200 common compounds determined by FT-ICR/MS. This model confirmed the significant correlation between a specific SOM molecular composition and the SWR. The comparative analysis revealed that the SWR in the burned samples was significantly (P < 0.05) related to the abundance of aromatic and condensed compounds, while in the unburned samples there was a significant influence of aromatic hydrocarbons and lignin compounds. In the fine fraction, lipid compounds were significantly associated with the SWR. Contrastingly, the coarse fraction did not show any correlation. Alternatively, soils with a high SWR were significantly related to the presence of lipids and lignin. This analysis showed that combining FT-ICR/MS molecular characterizations with statistical treatments is a powerful approach for exploratory analysis suggesting that the structural features associated with SWR in the studied soils are different depending on the types of vegetation or the soil physical fractions with different particle size.
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Affiliation(s)
| | | | - Ana Z Miller
- HERCULES-Lab, Universidade de Évora, Palácio do Vimioso, 7000-089 Évora, Portugal; IRNAS-CSIC, Av. Reina Mercedes, 10, 41012 Seville, Spain
| | - Patrick G Hatcher
- Department of Chemistry and Biochemistry, Old Dominion University, Norfolk, VA 23529, USA
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Ferreira IM, Freitas F, Pinheiro S, Mourão MF, Guido LF, Gomes da Silva M. Impact of temperature during beer storage on beer chemical profile. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112688] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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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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Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
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Cabrita MJ, Pires A, Burke AJ, Garcia R. Seeking a Fast Screening Method of the Varietal Origin of Olive Oil: The Usefulness of an NMR-Based Approach. Foods 2021; 10:foods10020399. [PMID: 33670335 PMCID: PMC7918584 DOI: 10.3390/foods10020399] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/04/2021] [Accepted: 02/08/2021] [Indexed: 02/06/2023] Open
Abstract
This work encompasses the use of 1D multinuclear NMR spectroscopy, namely, 1H NMR and 13C NMR DEPT 45, combined with a multivariate statistical analysis to characterize olive oils produced from nine different varieties: Galega Vulgar, Cobrançosa, Cordovil de Serpa, Blanqueta, Madural, Verdeal Alentejana, Arbequina, Picual and Carrasquenha. Thus, the suitability of an NMR-based spectroscopic tool to discriminate olive oils according to their varietal origin is addressed. The results obtained show that the model based on 13C NMR DEPT 45 data has a stronger performance than the model based on 1H NMR data, proving to be promising in the discrimination of the olive oils under study based on their varietal origin, being particularly relevant for olive oils of the Galega Vulgar variety.
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Affiliation(s)
- Maria João Cabrita
- MED—Mediterranean Institute for Agriculture, Environment and Development, Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal;
- Correspondence:
| | - Arona Pires
- Departamento de Química, Escola de Ciências e Tecnologia, Universidade de Évora, Rua Romão Ramalho, 59, 7000-671 Évora, Portugal; (A.P.); (A.J.B.)
- Escola Superior Agrária, Instituto Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| | - Anthony J. Burke
- Departamento de Química, Escola de Ciências e Tecnologia, Universidade de Évora, Rua Romão Ramalho, 59, 7000-671 Évora, Portugal; (A.P.); (A.J.B.)
- LAQV-REQUIMTE, Universidade de Évora, Rua Romão Ramalho, 59, 7000-671 Évora, Portugal
| | - Raquel Garcia
- MED—Mediterranean Institute for Agriculture, Environment and Development, Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal;
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Maia M, Ferreira AE, Cunha J, Eiras-Dias J, Cordeiro C, Figueiredo A, Silva MS. Comparison of the chemical diversity of Vitis rotundifolia and Vitis vinifera cv. ‘Cabernet Sauvignon’. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2021. [DOI: 10.1051/ctv/20213601001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Grapevine is one of the most important fruit plants in the world, mainly due to its grapes and related products, with a highly economic and cultural importance. Every year, vineyards are affected by several pathogen outbreaks and the only way to control them is through preventive applications of agrochemicals every 12 to 15 days. This approach is not sustainable and not always effective. The Vitis genus comprise different species that exhibit varying levels of resistance to pathogens, thus the understanding of the innate resistance/susceptibility mechanisms of these different Vitis species is crucial to cope with these threats. In this work, an untargeted metabolomics approach was followed, using Fourier transform-ion cyclotron resonance mass spectrometry (FT-ICR-MS), to analyse the metabolic chemical diversity of two Vitis species: Vitis rotundifolia (resistant to pathogens) and V. vinifera cv. ‘Cabernet Sauvignon’ (susceptible to pathogens). Chemical formulas from both Vitis were used to build Van Krevelen diagrams and compositional space plots, which do not require full metabolite identification and provide an easy comparison method. Based only on these visualization tools, it was shown that the V. rotundifolia metabolome is more complex than the metabolome of V. vinifera cv. ‘Cabernet Sauvignon’. Moreover, the regions that present a higher density are associated to lipids, polyketides and carbohydrates. Also, V. rotundifolia metabolome presented a higher ratio O/C compounds.
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Suzuki D, Sato Y, Kamasaka H, Kuriki T, Tamura H. Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil. NPJ Sci Food 2020; 4:18. [PMID: 33298963 PMCID: PMC7642429 DOI: 10.1038/s41538-020-00079-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 09/18/2020] [Indexed: 01/18/2023] Open
Abstract
Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.
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Affiliation(s)
- Daisuke Suzuki
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan. .,The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama-shi, Ehime, 790-8566, Japan.
| | - Yuko Sato
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan
| | - Hiroshi Kamasaka
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan
| | - Takashi Kuriki
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan
| | - Hirotoshi Tamura
- The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama-shi, Ehime, 790-8566, Japan.,The Graduate School of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa, 761-0795, Japan
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Thermochemical Conversion of Olive Oil Industry Waste: Circular Economy through Energy Recovery. RECYCLING 2020. [DOI: 10.3390/recycling5020012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
The demand for new sources of energy is one of the main quests for humans. At the same time, there is a growing need to eliminate or recover a set of industrial or agroforestry waste sources. In this context, several options may be of interest, especially given the amounts produced and environmental impacts caused. Olive pomace can be considered one of these options. Portugal, as one of the most prominent producers of olive oil, therefore, also faces the problem of dealing with the waste of the olive oil industry. Olive pomace energy recovery is a subject referenced in many different studies and reports since long ago. However, traditional forms of recovery, such as direct combustion, did not prove to be the best solution, mainly due to its fuel properties and other characteristics, which cause difficulties in its storage and transportation as well. Torrefaction and pyrolysis can contribute to a volume reduction, optimizing storage and transportation. In this preliminary study, were carried out torrefaction and pyrolysis tests on olive pomace samples, processed at 300 °C, 400 °C, and 500 °C, followed by laboratory characterization of the materials. It was verified an improvement in the energy content of the materials, demonstrating that there is potential for the use of these thermochemical conversion technologies for the energy recovery of olive pomace.
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14
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Pyrolysis-compound-specific hydrogen isotope analysis (δ2H Py-CSIA) of Mediterranean olive oils. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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