1
|
Akcan T. Investigating the Quality and Purity Profiles of Olive Oils from Diverse Regions in Selçuk, İzmir. Molecules 2024; 29:1104. [PMID: 38474614 DOI: 10.3390/molecules29051104] [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: 02/14/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
The Selçuk district of Izmir is one of the most essential regions in terms of olive oil production. In this study, 60 olive oil samples were obtained from five different locations (ES: Eski Şirince Yolu, KK: Kınalı Köprü, AU: Abu Hayat Üst, AA: Abu Hayat Alt, and DB: Değirmen Boğazı) in the Selçuk region of Izmir during two (2019-2020 and 2020-2021) consecutive cropping seasons. Quality indices (free acidity, peroxide value, p-Anisidine value, TOTOX, and spectral absorption at 232 and 270 nm) and the fatty acid, phenolic, and sterol profiles of the samples were determined to analyze the changes in the composition of Selcuk olive oils according to their growing areas. When the quality criteria were analyzed, it was observed that KK had the lowest FFA (0.11% oleic acid, PV (6.66 meq O2/kg), p-ANV (11.95 mmol/kg), TOTOX (25.28), and K232 (1.99) values and K270 had the highest value. During the assessment of phenolic profiles, the ES group exhibited the highest concentration of the phenolic compound p-HPEA-EDA (oleocanthal), with a content of 93.58 mg/kg, equivalent to tyrosol. Upon analyzing the fatty acid and sterol composition, it was noted that AU displayed the highest concentration of oleic acid (71.98%) and β-sitosterol (87.65%). PCA analysis illustrated the distinct separation of the samples, revealing significant variations in both sterol and fatty acid methyl ester distributions among oils from different regions. Consequently, it was determined that VOOs originating from the Selçuk region exhibit distinct characteristics based on their geographical locations. Hence, this study holds great promise for the region to realize geographically labeled VOOs.
Collapse
Affiliation(s)
- Tolga Akcan
- Food Processing Department, Efes Vocational School, Dokuz Eylül University, 35920 İzmir, Turkey
| |
Collapse
|
2
|
Kacalova T, Jarosova A. How storage time affects sensory, chemical, and physical characteristics of flavored olive oil. Food Sci Nutr 2023; 11:6648-6659. [PMID: 37823106 PMCID: PMC10563722 DOI: 10.1002/fsn3.3613] [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: 03/23/2023] [Revised: 07/14/2023] [Accepted: 07/25/2023] [Indexed: 10/13/2023] Open
Abstract
The objectives of this study were to evaluate sensory, chemical, and physical characteristics of olive oil prepared by three flavoring methods and analyze changes during storage (0, 3, and 6 months). Favored olive oil was prepared by three flavoring methods (fresh, dried, and essential oil). Selected sensory, chemical, and color parameters were monitored based on international standards. The color was determined by spectrophotometer. The results confirmed that storage time and flavoring method affect sensory characteristics of the oil. Fresh garlic oil had significantly lower (p < .05) fruity smell. The level of pungent taste significantly increased (p < .05) in the dried rosemary oil, rosemary essential oil, and fresh and dried garlic flavored oils. The intensity of rosemary smell in the sample flavored with essential oil significantly decreased (p < .05) during storage. Opposite effect was observed in the sample flavored with dried rosemary, where the smell significantly increased (p < .05) during storage. The intensity of taste significantly increased (p < .05) in samples flavored by dried rosemary during storage. The peroxide value of all flavored oils samples increased (p < .05) during storage compared to unflavored oil where peroxide value did not change. Color indicators L*, a*, and b* show that addition of fresh rosemary causes the greatest change in olive oil color. The color change, especially the turbidity, was not perceived positive by tasters.
Collapse
Affiliation(s)
- Tereza Kacalova
- Department of Food TechnologyMendel University in BrnoBrnoCzechia
| | - Alzbeta Jarosova
- Department of Food TechnologyMendel University in BrnoBrnoCzechia
| |
Collapse
|
3
|
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.
Collapse
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
| |
Collapse
|
4
|
Angeloni G, Spadi A, Corti F, Guerrini L, Calamai L, Parenti A, Masella P. Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02884-3] [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
AbstractRecent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different N2 flow rates, directly into the vertical centrifuge, and four levels of N2 were tested–a control level (no N2 injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with N2 injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste.
Collapse
|
5
|
Olive Oil Traceability Studies Using Inorganic and Isotopic Signatures: A Review. Molecules 2022; 27:molecules27062014. [PMID: 35335378 PMCID: PMC8949907 DOI: 10.3390/molecules27062014] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 03/18/2022] [Accepted: 03/20/2022] [Indexed: 01/18/2023] Open
Abstract
The olive oil industry is subject to significant fraudulent practices that can lead to serious economic implications and even affect consumer health. Therefore, many analytical strategies have been developed for olive oil’s geographic authentication, including multi-elemental and isotopic analyses. In the first part of this review, the range of multi-elemental concentrations recorded in olive oil from the main olive oil-producing countries is discussed. The compiled data from the literature indicates that the concentrations of elements are in comparable ranges overall. They can be classified into three categories, with (1) Rb and Pb well below 1 µg kg−1; (2) elements such as As, B, Mn, Ni, and Sr ranging on average between 10 and 100 µg kg−1; and (3) elements including Cr, Fe, and Ca ranging between 100 to 10,000 µg kg−1. Various sample preparations, detection techniques, and statistical data treatments were reviewed and discussed. Results obtained through the selected analytical approaches have demonstrated a strong correlation between the multi-elemental composition of the oil and that of the soil in which the plant grew. The review next focused on the limits of olive oil authentication using the multi-elemental composition method. Finally, different methods based on isotopic signatures were compiled and critically assessed. Stable isotopes of light elements have provided acceptable segregation of oils from different origins for years already. More recently, the determination of stable isotopes of strontium has proven to be a reliable tool in determining the geographical origin of food products. The ratio 87Sr/86Sr is stable over time and directly related to soil geology; it merits further study and is likely to become part of the standard tool kit for olive oil origin determination, along with a combination of different isotopic approaches and multi-elemental composition.
Collapse
|
6
|
Zullo BA, Ciafardini G. Role of yeasts in the qualitative structuring of extra virgin olive oil. J Appl Microbiol 2022; 132:4033-4041. [PMID: 35137497 DOI: 10.1111/jam.15478] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/10/2022] [Accepted: 02/05/2022] [Indexed: 11/29/2022]
Abstract
This review sought to describe the role played by some components of the microbiota of extra virgin olive oil (EVOO), particularly yeasts, in structuring the physicochemical and sensorial quality of freshly produced olive oil. Yeasts can survive during the entire storage period of the product. To date, approximately 25 yeast species isolated from oil produced in more than six countries have been identified, eight of which are classified as new species. Some yeast species with probiotic traits improve the health qualities of oil, whereas many others improve the chemical composition and sensory characteristics based on β-glucosidase and esterase enzymes, which are involved in the hydrolysis of the bitter glucoside known as oleuropein. However, some species, which are typically favored by the high water content in the oily matrix, such as lipase-producing yeasts, can worsen the initial chemical characteristics of EVOO oil during storage. Some physical treatments that are compatible with the EVOO production specification affect the biotic component of the oil by reducing the concentration of yeasts. The possibility of minimizing the invasive action on the biotic component of the oil by appropriately selecting the physical treatment for each oil is discussed.
Collapse
Affiliation(s)
- B A Zullo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - G Ciafardini
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| |
Collapse
|
7
|
Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil. Foods 2021; 10:foods10081677. [PMID: 34441455 PMCID: PMC8393934 DOI: 10.3390/foods10081677] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 11/17/2022] Open
Abstract
Filtration is a widely used process in the production of extra virgin olive oil. We studied the influence of filtration performed with cotton filters and cellulose filter press on the biotic components of the oily mass containing probiotic traits in two freshly produced monocultivar extra virgin olive oils. The concentration of bacteria was reduced from 100% to 28%, while that of fungi was reduced from 100% to 44% after filtration, according to the filtration system and the initial contamination of the original monocultivar extra virgin olive oil. Compared with the control, the yeast content in the oil samples filtered with cotton filters was reduced from 37% to 11% depending on the cultivar. In the oil filtered with cellulose filter press, the yeast content reduced from 42% to 16%. The viable yeast that passed through the oily mass during the filtration process with cellulose filter press, unlike all the other samples, were unable to survive in the oil after a month of storage. The possible health benefits of compounds from both the biotic and abiotic fraction of the oil, compared to the control, were significantly low when filtered with the cellulose filter press.
Collapse
|
8
|
López-Salas L, Cea I, Borrás-Linares I, Emanuelli T, Robert P, Segura-Carretero A, Lozano-Sánchez J. Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts. Foods 2021; 10:foods10061407. [PMID: 34207005 PMCID: PMC8234471 DOI: 10.3390/foods10061407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 02/07/2023] Open
Abstract
Phenolic compounds present in extra virgin olive oil (EVOO) could be retained in its byproducts during processing. Among them, hydroxytyrosol and its derivatives deserve special attention due to their health benefits recognized by The European Food Safety Authority (EFSA). In the present research, the presence of these compounds in the filter cake byproduct was studied by combining pressurized liquid extraction (PLE) and high-performance liquid chromatography coupled to time-of-flight mass spectrometry (HPLC-TOF-MS). The applied optimum extraction parameters were 1500 psi, 120 °C and aqueous ethanol (50:50, v/v). The influence of different drying methods (vacuum-, freeze- and spray-drying) in the recovery of phenolic compounds was also evaluated. A total of 16 compounds from EVOO were identified in the extracts, 3 of them being hydroxytyrosol-related compounds, 6 substances of oleoside and elenolic acid derivatives, together with 6 secoiridoids and 1 lignan. The results highlighted the great number of phenolic compounds recovered from filter cake with these techniques, being even higher than the reported content in EVOO and other byproducts. The combination of PLE and freeze-drying resulted in being the best procedure for the recovery of phenolic compounds from filter cake byproduct.
Collapse
Affiliation(s)
- Lucía López-Salas
- Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; (L.L.-S.); (J.L.-S.)
| | - Inés Cea
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; (I.C.); (P.R.)
- Center for Systems Biotechnology, Fraunhofer Chile Research, Av. Del Cóndor 844 Floor 3, Santiago 8580704, Chile
| | - Isabel Borrás-Linares
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
- Correspondence: ; Tel.: +34-9586-37083
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, RS, Brazil;
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; (I.C.); (P.R.)
| | - Antonio Segura-Carretero
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; (L.L.-S.); (J.L.-S.)
- Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain;
| |
Collapse
|
9
|
Criado-Navarro I, Ledesma-Escobar CA, Olmo-Peinado JM, Parrado-Martínez MJ, Vílchez-García PJ, Espejo-Calvo JA, Priego-Capote F. Influence of fruit destoning on bioactive compounds of virgin olive oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
10
|
Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil. Microorganisms 2020; 8:microorganisms8050663. [PMID: 32370070 PMCID: PMC7284754 DOI: 10.3390/microorganisms8050663] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 04/16/2020] [Accepted: 04/27/2020] [Indexed: 11/29/2022] Open
Abstract
This review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show in vitro beneficial health effects, such as probiotic and antioxidant activities.
Collapse
|
11
|
Morón MC, Pozo-Morales L, Benito Mora C, Garvi D, Lebrato J. OMW spillage control tool based on tracking p-Coumaric acid degradation by HPLC. ENVIRONMENTAL TECHNOLOGY 2019; 40:2157-2172. [PMID: 29421964 DOI: 10.1080/09593330.2018.1439108] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Accepted: 02/06/2018] [Indexed: 06/08/2023]
Abstract
Olive mill wastewater (OMW) is a major watercourse pollutant agent with a high concentration of phenolic compounds. It is estimated that 30 million OMW m3 are released into rivers every year. Protecting the health of these courses against the uncontrolled discharges implies establishing an adequate legislation, where spillage control tools play a fundamental role. In this paper, a new tool for OMW spillage control is discussed. It is based on the use of a RP-HPLC-UV protocol to track p-Coumaric acid (pCA), a characteristic OMW phenolic compound, and its derivative compounds through their chemical oxidation and biological anaerobic degradation. Laboratory assays and real-life experiences allowed to determine degradation routes and apparition times for every pCA derivative, making it possible to detect an OMW spill and assess its age. Moreover, this RP-HPLC-UV introduces solid advantages over previous detection procedures, namely, quicker response times and smaller costs than HPLC methods and superior specificity than colorimetric methods. Finally, this tool was put to test in an actual OMW-polluted watercourse. In all scenarios, the tool demonstrated solid reliability.
Collapse
Affiliation(s)
- M C Morón
- a TAR Group RNM159 PAIDI, Department of Applied Physic I, University of Seville , Seville , Spain
| | - L Pozo-Morales
- b Department of Chemical Engineering, University of Seville , Seville , Spain
| | - C Benito Mora
- c TAR Group RNM159 PAIDI, University of Seville , Seville , Spain
| | - D Garvi
- c TAR Group RNM159 PAIDI, University of Seville , Seville , Spain
| | - J Lebrato
- d TAR Group RNM159 PAIDI, Escuela Politécnica Superior, University of Seville , Seville , Spain
| |
Collapse
|
12
|
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.
Collapse
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
| |
Collapse
|
13
|
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.
Collapse
|
14
|
Valli E, Ayyad Z, Garcia-Salas P, Cevoli C, Afaneh IA, Bendini A, Gallina Toschi T. Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils. Food Res Int 2019; 116:30-36. [DOI: 10.1016/j.foodres.2018.12.050] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 12/14/2018] [Accepted: 12/23/2018] [Indexed: 11/28/2022]
|
15
|
Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’. SUSTAINABILITY 2018. [DOI: 10.3390/su10124630] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The olive oil quality, nutritional and sensorial characteristics are associated with the chemical composition, which is the result of a complex interaction between several environmental, agronomical and technological factors. The aim of the present study is to investigate the impact of the geographical origin, harvesting time and processing system on the chemical composition and sensorial characteristics of olive oils produced from the Lebanese olive ‘Baladi’. Samples (n = 108) were collected from North and South Lebanon, at three different harvesting times and from four processing systems. Results showed a strong effect of origin, processing system and harvest time on oil quality, fatty acid composition, total phenols and OSI. The early harvest showed higher total phenols content (220.02 mg GAE/Kg) and higher OSI (9.19 h). Moreover, samples obtained from sinolea and 3-phases recorded the lowest free acidity (0.36% and 0.64%), and the highest OSI (9.87 and 9.84 h). Consumers were not unanimous regarding the studied factors, although samples recording high ranks were mostly from South using sinolea, 3-phases and press systems at early and intermediate harvest. The overall findings suggest that the selection of the harvesting time and of the processing system could have significant influence on the characteristics of the olive oil.
Collapse
|
16
|
Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review. ELECTRONICS 2018. [DOI: 10.3390/electronics7120387] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Electrochemical bioinspired sensor devices combined with chemometric tools have experienced great advances in the last years, being extensively used for food qualitative and quantitative evaluation, namely for olive oil analysis. Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized nutritional and health properties as well as highly appreciated organoleptic characteristics. These positive attributes are mainly due to olive oil richness in bioactive compounds such as phenolic compounds. In addition, these compounds enhance their overall sensory quality, being mainly responsible for the usual olive oil pungency and bitterness. This review aims to compile and discuss the main research advances reported in the literature regarding the use of electrochemical sensor based-devices for assessing bioactive compounds in olive oil. The main advantages and limitations of these fast, accurate, bioinspired voltammetric, potentiometric and/or amperometric sensor green-approaches will be addressed, aiming to establish the future challenges for becoming a practical quality analytical tool for industrial and commercial applications.
Collapse
|
17
|
Gouvinhas I, Machado N, Sobreira C, Domínguez-Perles R, Gomes S, Rosa E, Barros AIRNA. Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health. Molecules 2017; 22:E1986. [PMID: 29144445 PMCID: PMC6150410 DOI: 10.3390/molecules22111986] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 11/09/2017] [Accepted: 11/10/2017] [Indexed: 12/13/2022] Open
Abstract
Olive oil displays remarkable organoleptic and nutritional features, which turn it into a foodstuff appreciated by consumers, and a basic component of the Mediterranean diet. Indeed, the noticed benefits of including olive oil in the diet have been assigned to the presence of diverse bioactive compounds with different molecular structures. These compounds confer a wide range of biological properties to this food matrix, including the prevention of distinct human diseases as well as the modulation of their severity. The most relevant bioactive compounds present in olive oil correspond to benzoic and cinnamic acids, phenolic alcohols and secoiridoids, and also flavonoids. Over the last decades, several studies, devoted to gaining a further insight into the relative contribution of the separate groups and individual compounds for their biological activities, have been conducted, providing relevant information on structure-activity relationships. Therefore, this paper critically reviews the health benefits evidenced by distinct phenolic compounds found in olive oils, thus contributing to clarify the relationship between their chemical structures and biological functions, further supporting their interest as essential ingredients of wholesome foods.
Collapse
Affiliation(s)
- Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Nelson Machado
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Carla Sobreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Sónia Gomes
- University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
- BioISI-Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisboa, Campo Grande, Lisboa, Portugal.
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Ana I R N A Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| |
Collapse
|
18
|
Zullo BA, Ciafardini G. Changes in Physicochemical and Microbiological Parameters of Short and Long‐Lived Veiled (Cloudy) Virgin Olive Oil Upon Storage in the Dark. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700309] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Biagi A. Zullo
- Department of AgriculturalEnvironmental and Food SciencesUniversity of MoliseVia De SanctisCampobasso I‐86100Italy
| | - Gino Ciafardini
- Department of AgriculturalEnvironmental and Food SciencesUniversity of MoliseVia De SanctisCampobasso I‐86100Italy
| |
Collapse
|
19
|
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]
|
20
|
Wu R, Ma F, Zhang L, Li P, Li G, Zhang Q, Zhang W, Wang X. Simultaneous determination of phenolic compounds in sesame oil using LC–MS/MS combined with magnetic carboxylated multi-walled carbon nanotubes. Food Chem 2016; 204:334-342. [DOI: 10.1016/j.foodchem.2016.02.086] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 01/26/2016] [Accepted: 02/13/2016] [Indexed: 11/24/2022]
|
21
|
Uluata S, Altuntaş Ü, Özçelik B. Biochemical Characterization of Arbequina Extra Virgin Olive Oil Produced in Turkey. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2811-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
22
|
Vitaglione P, Savarese M, Paduano A, Scalfi L, Fogliano V, Sacchi R. Healthy virgin olive oil: a matter of bitterness. Crit Rev Food Sci Nutr 2016; 55:1808-18. [PMID: 24915318 DOI: 10.1080/10408398.2012.708685] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste. The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect. Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavor to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake. In this paper, the chemist's and nutritionist's point of view has been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed.
Collapse
Affiliation(s)
- Paola Vitaglione
- a Department of Agricultural and Food Science, Federico II University of Naples , Portici , NA , Italy
| | | | | | | | | | | |
Collapse
|
23
|
Fortini M, Migliorini M, Cherubini C, Cecchi L, Guerrini L, Masella P, Parenti A. Shelf life and quality of olive oil filtered without vertical centrifugation. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500229] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Martina Fortini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Marzia Migliorini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Chiara Cherubini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Lorenzo Cecchi
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Lorenzo Guerrini
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Piernicola Masella
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Alessandro Parenti
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| |
Collapse
|
24
|
Peres F, Martins LL, Ferreira-Dias S. Influence of enzymes and technology on virgin olive oil composition. Crit Rev Food Sci Nutr 2015; 57:3104-3126. [DOI: 10.1080/10408398.2015.1092107] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
25
|
Raffo A, Bucci R, D’Aloise A, Pastore G. Combined effects of reduced malaxation oxygen levels and storage time on extra-virgin olive oil volatiles investigated by a novel chemometric approach. Food Chem 2015; 182:257-67. [DOI: 10.1016/j.foodchem.2015.02.128] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Revised: 02/04/2015] [Accepted: 02/25/2015] [Indexed: 11/28/2022]
|
26
|
Sacchi R, Caporaso N, Paduano A, Genovese A. Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400456] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Raffaele Sacchi
- Department of Agriculture; University of Naples Federico II; Portici (NA) Italy
| | - Nicola Caporaso
- Department of Agriculture; University of Naples Federico II; Portici (NA) Italy
| | - Antonello Paduano
- Department of Agriculture; University of Naples Federico II; Portici (NA) Italy
| | - Alessandro Genovese
- Department of Agriculture; University of Naples Federico II; Portici (NA) Italy
| |
Collapse
|
27
|
Janakat S, Al-Nabulsi A, Hammad F, Holley R. Effect of amurca on olive oil quality during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:1754-9. [PMID: 25745252 DOI: 10.1007/s13197-013-1153-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/06/2013] [Accepted: 08/15/2013] [Indexed: 11/25/2022]
Abstract
Total phenolic compounds (TPC), antioxidant activity (AA), lipid peroxidation inhibition (percent) (LPOIP), free fatty acid and peroxide values were measured in olive oil samples over the period of 12 months in comparison with oil samples extracted from amurca (olive oil lees) and olive oil samples taken from the bottom of the canister (near amurca) after 12 months of storage. Olive oil samples taken over the period of 12 months possessed decreasing amounts of TPC, AA and LPOIP, which led to increased peroxide and free fatty acid values. In contrast, oil extracted from amurca and olive oil samples taken from the bottom of the container after 12 months of storage possessed significantly higher TPC, AA, LPOIP and consequently lower free fatty acid and peroxide values. These results show that the presence of naturally occurring amurca (sediment) in stored olive oil stabilizes olive oil quality during storage.
Collapse
Affiliation(s)
- Sana Janakat
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, P.O.Box 3030, Jordan
| | - Anas Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, P.O.Box 3030, Jordan
| | - Fwzieh Hammad
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, P.O.Box 3030, Jordan
| | - Richard Holley
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2 Canada
| |
Collapse
|
28
|
Bazinet L, Doyen A. Antioxidants, mechanisms, and recovery by membrane processes. Crit Rev Food Sci Nutr 2015; 57:677-700. [DOI: 10.1080/10408398.2014.912609] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
29
|
Tamborrino A, Pati S, Romaniello R, Quinto M, Zagaria R, Leone A. Design and implementation of an automatically controlled malaxer pilot plant equipped with an in-line oxygen injection system into the olive paste. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
30
|
Daâssi D, Lozano-Sánchez J, Borrás-Linares I, Belbahri L, Woodward S, Zouari-Mechichi H, Mechichi T, Nasri M, Segura-Carretero A. Olive oil mill wastewaters: phenolic content characterization during degradation by Coriolopsis gallica. CHEMOSPHERE 2014; 113:62-70. [PMID: 25065791 DOI: 10.1016/j.chemosphere.2014.04.053] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2013] [Revised: 04/14/2014] [Accepted: 04/16/2014] [Indexed: 06/03/2023]
Abstract
Olive mill wastewaters (OMW) pose a serious environmental concern owing to high polyphenol content. Decolorization and degradation of phenolic compounds (PC) by Coriolopsis gallica was demonstrated in our laboratory as a potential biotreatment of OMW in solid and liquid media. High performance liquid chromatography coupled to electrospray time-of-flight mass spectrometry was used to analyze the evolution of the main phenolic compounds during the C. gallica biodegradation process. Amongst total the compounds characterized in methanolic extracts of OMW, 12 were unknown, 15 were from different polyphenolic families, and 27 were other non-phenolic compounds. The evolution of PC content during the degradation process indicated that, despite the complexity of the OMW phenolic fraction, C. gallica was able to grow on OMW-based media using PC as sources of carbon and energy, particularly acids, alcohols, lignans and flavones. Complete dephenolization of OMW was obtained.
Collapse
Affiliation(s)
- Dalel Daâssi
- Laboratory of Enzyme Engineering and Microbiology, Ecole Nationale d'Ingénieurs de Sfax, University of Sfax, Route de Soukra Km 4,5, BP 1173, 3038 Sfax, Tunisia
| | - Jesus Lozano-Sánchez
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain
| | - Isabel Borrás-Linares
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain
| | - Lassaad Belbahri
- Laboratory of Soil Biology, University of Neuchatel, Rue Emile Argand 11, CH-2009 Neuchatel, Switzerland
| | - Steve Woodward
- University of Aberdeen, Institute of Biological and Environmental Science, Department of Plant and Soil Science, Cruickshank Building, Aberdeen AB24 3UU, Scotland, UK
| | - Héla Zouari-Mechichi
- Laboratory of Enzyme Engineering and Microbiology, Ecole Nationale d'Ingénieurs de Sfax, University of Sfax, Route de Soukra Km 4,5, BP 1173, 3038 Sfax, Tunisia
| | - Tahar Mechichi
- Laboratory of Enzyme Engineering and Microbiology, Ecole Nationale d'Ingénieurs de Sfax, University of Sfax, Route de Soukra Km 4,5, BP 1173, 3038 Sfax, Tunisia.
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, Ecole Nationale d'Ingénieurs de Sfax, University of Sfax, Route de Soukra Km 4,5, BP 1173, 3038 Sfax, Tunisia
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain
| |
Collapse
|
31
|
Lozano-Sánchez J, Castro-Puyana M, Mendiola JA, Segura-Carretero A, Cifuentes A, Ibáñez E. Recovering bioactive compounds from olive oil filter cake by advanced extraction techniques. Int J Mol Sci 2014; 15:16270-83. [PMID: 25226536 PMCID: PMC4200768 DOI: 10.3390/ijms150916270] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2014] [Revised: 09/04/2014] [Accepted: 09/05/2014] [Indexed: 12/29/2022] Open
Abstract
The potential of by-products generated during extra-virgin olive oil (EVOO) filtration as a natural source of phenolic compounds (with demonstrated bioactivity) has been evaluated using pressurized liquid extraction (PLE) and considering mixtures of two GRAS (generally recognized as safe) solvents (ethanol and water) at temperatures ranging from 40 to 175 °C. The extracts were characterized by high-performance liquid chromatography (HPLC) coupled to diode array detection (DAD) and electrospray time-of-flight mass spectrometry (HPLC-DAD-ESI-TOF/MS) to determine the phenolic-composition of the filter cake. The best isolation procedure to extract the phenolic fraction from the filter cake was accomplished using ethanol and water (50:50, v/v) at 120 °C. The main phenolic compounds identified in the samples were characterized as phenolic alcohols or derivatives (hydroxytyrosol and its oxidation product), secoiridoids (decarboxymethylated and hydroxylated forms of oleuropein and ligstroside aglycones), flavones (luteolin and apigenin) and elenolic acid derivatives. The PLE extraction process can be applied to produce enriched extracts with applications as bioactive food ingredients, as well as nutraceuticals.
Collapse
Affiliation(s)
- Jesús Lozano-Sánchez
- Research and Development Functional Olive Oil Department, Aceites Maeva S.L., Avda. Incar, S/N 18130 Escúzar Granada, Granada 18007, Spain.
| | - María Castro-Puyana
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Jose A Mendiola
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Antonio Segura-Carretero
- Research and Development of Functional Food Centre, Health Science Technological Park, Avda. del Conocimiento, Ed. BioRegión, Armilla, Granada 18007, Spain.
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, Madrid 28049, Spain.
| |
Collapse
|
32
|
Montealegre C, Esteve C, García MC, García-Ruiz C, Marina ML. Proteins in olive fruit and oil. Crit Rev Food Sci Nutr 2014; 54:611-24. [PMID: 24261535 DOI: 10.1080/10408398.2011.598639] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found. Unlike the seed, the olive pulp contains a lower protein content having been described a polypeptide of 4.6 kDa and a thaumain-like protein. Other important proteins studied in olive fruits have been enzymes which could play important roles in olives characteristics. Part of these proteins is transferred from the fruit to the oil during the manufacturing process of olive oil. In fact, the same polypeptide of 4.6 kDa found in the pulp has been described in the olive oil and, additionally, the presence of other proteins and enzymes have also been described. Protein profiles have recently been proposed as an interesting strategy for the varietal classification of olive fruits and oils. Nevertheless, there is still a lot of knowledge without being explored requiring new studies focused on the determination and characterization of these proteins.
Collapse
Affiliation(s)
- Cristina Montealegre
- a Department of Analytical Chemistry, Faculty of Chemistry , University of Alcalá, Alcalá de Henares , Madrid , Spain
| | | | | | | | | |
Collapse
|
33
|
A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil. Talanta 2014; 127:18-25. [PMID: 24913852 DOI: 10.1016/j.talanta.2014.03.077] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 03/27/2014] [Accepted: 03/31/2014] [Indexed: 01/18/2023]
Abstract
In the current study, a new approach has been developed for correcting the effect that moisture reduction after virgin olive oil (VOO) filtration exerts on the apparent increase of the secoiridoid content by using an internal standard during extraction. Firstly, two main Spanish varieties (Picual and Hojiblanca) were submitted to industrial filtration of VOOs. Afterwards, the moisture content was determined in unfiltered and filtered VOOs, and liquid-liquid extraction of phenolic compounds was performed using different internal standards. The resulting extracts were analyzed by HPLC-ESI-TOF/MS, in order to gain maximum information concerning the phenolic profiles of the samples under study. The reduction effect of filtration on the moisture content, phenolic alcohols, and flavones was confirmed at the industrial scale. Oleuropein was chosen as internal standard and, for the first time, the apparent increase of secoiridoids in filtered VOO was corrected, using a correction coefficient (Cc) calculated from the variation of internal standard area in filtered and unfiltered VOO during extraction. This approach gave the real concentration of secoiridoids in filtered VOO, and clarified the effect of the filtration step on the phenolic fraction. This finding is of great importance for future studies that seek to quantify phenolic compounds in VOOs.
Collapse
|
34
|
Clodoveo ML, Hbaieb RH, Kotti F, Mugnozza GS, Gargouri M. Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities. Compr Rev Food Sci Food Saf 2014; 13:135-154. [PMID: 33412651 DOI: 10.1111/1541-4337.12054] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Accepted: 11/21/2013] [Indexed: 11/28/2022]
Abstract
This monograph is a critical review of the biological activities that occur during virgin olive oil (VOO) extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product toward the consumer expectations. "Modulation" of the product quality properties has the main aim to predetermine the quantity and the quality of 2 classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the 1st section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the 2nd section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested.
Collapse
Affiliation(s)
- Maria Lisa Clodoveo
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Rim Hachicha Hbaieb
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Faten Kotti
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Giacomo Scarascia Mugnozza
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Mohamed Gargouri
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| |
Collapse
|
35
|
Mulinacci N, Ieri F, Ignesti G, Romani A, Michelozzi M, Creti D, Innocenti M, Calamai L. The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.052] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
36
|
Asensio CM, Nepote V, Grosso NR. Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12233] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Claudia M. Asensio
- Quimica Biologica; Facultad de Ciencias Agropecuarias (UNC); IMBIV-CONICET; 5000; Cordoba; Argentina
| | - Valeria Nepote
- Instituto Ciencia y Tecnología de los Alimentos; Facultad de Ciencias Exactas; Fisicas y Naturales (UNC); IMBIV-CONICET; Cordoba; Argentina
| | - Nelson R. Grosso
- Quimica Biologica; Facultad de Ciencias Agropecuarias (UNC); IMBIV-CONICET; 5000; Cordoba; Argentina
| |
Collapse
|
37
|
|
38
|
Lozano-Sánchez J, Bendini A, Quirantes-Piné R, Cerretani L, Segura-Carretero A, Fernández-Gutiérrez A. Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
39
|
Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
40
|
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.01.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
41
|
Influence of filtration on volatile compounds and sensory profile of virgin olive oils. Food Chem 2012; 132:98-103. [DOI: 10.1016/j.foodchem.2011.10.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2011] [Revised: 08/30/2011] [Accepted: 10/11/2011] [Indexed: 11/20/2022]
|
42
|
Lozano-Sánchez J, Cerretani L, Bendini A, Gallina-Toschi T, Segura-Carretero A, Fernández-Gutiérrez A. New filtration systems for extra-virgin olive oil: effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3754-3762. [PMID: 22433055 DOI: 10.1021/jf205353b] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The purpose of this work was to evaluate some new filtration systems in relation to the quality of extra-virgin olive oil (EVOO). Filtration processes were undertaken using a polypropylene filter bag and two different inert gas flows as filter aids (argon and nitrogen). Qualitative and quantitative variations of the glyceride composition, antioxidant and pro-oxidant compounds, and water content were correlated with the oxidative stability to establish the effect on EVOO shelf life. The influence on physicochemical and sensorial properties was also evaluated. After filtration, the oxidative stability was reduced. The behavior of the polyphenols and water content on the filtration process could explain the lowest oxidative stability of filtered EVOO. Moreover, the results of the sensorial analysis confirmed that filtration using inert gases did not decrease the intensity of the main positive sensory attributes. The results could help olive-oil producers to improve EVOO quality and establish optimal storage conditions.
Collapse
Affiliation(s)
- Jesús Lozano-Sánchez
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain
| | | | | | | | | | | |
Collapse
|
43
|
Lozano-Sánchez J, Giambanelli E, Quirantes-Piné R, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A. Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11491-11500. [PMID: 21939275 DOI: 10.1021/jf202596q] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Phenolic compounds in extra virgin olive oil (EVOO) have been associated with beneficial effects for health. Indeed, these compounds exert strong antiproliferative effects on many pathological processes, which has stimulated chemical characterization of the large quantities of wastes generated during olive oil production. In this investigation, the potential of byproducts generated during storage of EVOO as a natural source of antioxidant compounds has been evaluated using solid-liquid and liquid-liquid extraction processes followed by rapid resolution liquid chromatography (RRLC) coupled to electrospray time-of-flight and ion trap mass spectrometry (TOF/IT-MS). These wastes contain polyphenols belonging to different classes such as phenolic acids and alcohols, secoiridoids, lignans, and flavones. The relationship between phenolic and derived compounds has been tentatively established on the basis of proposed degradation pathways. Finally, qualitative and quantitative characterizations of solid and aqueous wastes suggest that these byproducts can be considered an important natural source of phenolic compounds, mainly hydroxytyrosol, tyrosol, decarboxymethyl oleuropein aglycone, and luteolin, which, after suitable purification, could be used as food antioxidants or as ingredients in nutraceutical products due to their interesting technological and pharmaceutical properties.
Collapse
Affiliation(s)
- Jesus Lozano-Sánchez
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
| | | | | | | | | | | | | |
Collapse
|
44
|
Giuliani A, Cerretani L, CICHELLI ANGELO. Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences. Crit Rev Food Sci Nutr 2011; 51:678-90. [DOI: 10.1080/10408391003768199] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
45
|
Masella P, Parenti A, Spugnoli P, Baldi F, Mattei A. A Predictive Classification Model for the Management of Virgin Olive Oil Filtration at Industrial Scale. SEP SCI TECHNOL 2011. [DOI: 10.1080/01496395.2011.578606] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Piernicola Masella
- a Dipartimento di Economia, Ingegneria, Scienze e Tecnologie Agrarie e Forestali, Facoltà di Agraria , Università degli Studi di Firenze , Firenze , Italy
| | - Alessandro Parenti
- a Dipartimento di Economia, Ingegneria, Scienze e Tecnologie Agrarie e Forestali, Facoltà di Agraria , Università degli Studi di Firenze , Firenze , Italy
| | - Paolo Spugnoli
- a Dipartimento di Economia, Ingegneria, Scienze e Tecnologie Agrarie e Forestali, Facoltà di Agraria , Università degli Studi di Firenze , Firenze , Italy
| | - Fabio Baldi
- a Dipartimento di Economia, Ingegneria, Scienze e Tecnologie Agrarie e Forestali, Facoltà di Agraria , Università degli Studi di Firenze , Firenze , Italy
| | - Alissa Mattei
- b Istituto Nutrizionale Carapelli Fondazione ONLUS, Carapelli Firenze SpA , Florence , Italy
| |
Collapse
|
46
|
Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Characterisation of the phenolic compounds retained in different organic and inorganic filter aids used for filtration of extra virgin olive oil. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
47
|
Cerretani L, Giuliani A, Maggio RM, Bendini A, Gallina Toschi T, Cichelli A. Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000356] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|