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Žanetić M, Jukić Špika M, Ožić MM, Brkić Bubola K. Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10101995. [PMID: 34685804 PMCID: PMC8537805 DOI: 10.3390/plants10101995] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/17/2021] [Accepted: 09/21/2021] [Indexed: 06/01/2023]
Abstract
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars-Oblica, Lastovka, Levantinka, and Krvavica-were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.
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Affiliation(s)
- Mirella Žanetić
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
| | - Maja Jukić Špika
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, HR-10000 Zagreb, Croatia
| | - Mia Mirjana Ožić
- Education and Teacher Training Agency, Tolstojeva 32, HR-21000 Split, Croatia;
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Verma DK, Srivastav PP. Extraction, Identification and Quantification Methods of Rice Aroma Compounds with Emphasis on 2-Acetyl-1-Pyrroline (2-AP) and Its Relationship with Rice Quality: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1720231] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
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Kruger J, Sus N, Frank J. Ascorbic acid, sucrose and olive oil lipids mitigate the inhibitory effects of pectin on the bioaccessibility and Caco-2 cellular uptake of ferulic acid and naringenin. Food Funct 2020; 11:4138-4145. [DOI: 10.1039/d0fo00129e] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sucrose and olive oil successfully negate the inhibitory effect of pectin on the overall in vitro availability of ferulic acid and naringenin by substantially increasing the bioaccessibility and not cellular uptake of the phenolics.
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Affiliation(s)
- Johanita Kruger
- Institute of Nutritional Sciences
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Nadine Sus
- Institute of Nutritional Sciences
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Jan Frank
- Institute of Nutritional Sciences
- University of Hohenheim
- 70599 Stuttgart
- Germany
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Gallegos J, Garrido-Delgado R, Arce L, Medina LM. Volatile Metabolites of Goat Cheeses Determined by Ion Mobility Spectrometry. Potential Applications in Quality Control. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0050-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Herzi N, Bouajila J, Camy S, Romdhane M, Condoret JS. Comparison of different methods for extraction from Tetraclinis articulata: yield, chemical composition and antioxidant activity. Food Chem 2013; 141:3537-45. [PMID: 23993518 DOI: 10.1016/j.foodchem.2013.06.065] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2012] [Revised: 06/07/2013] [Accepted: 06/13/2013] [Indexed: 10/26/2022]
Abstract
In the present study, three techniques of extraction: hydrodistillation (HD), solvent extraction (conventional 'Soxhlet' technique) and an innovative technique, i.e., the supercritical fluid extraction (SFE), were applied to ground Tetraclinis articulata leaves and compared for extraction duration, extraction yield, and chemical composition of the extracts as well as their antioxidant activities. The extracts were analyzed by GC-FID and GC-MS. The antioxidant activity was measured using two methods: ABTS(•+) and DPPH(•). The yield obtained using HD, SFE, hexane and ethanol Soxhlet extractions were found to be 0.6, 1.6, 40.4 and 21.2-27.4 g/kg respectively. An original result of this study is that the best antioxidant activity was obtained with an SFE extract (41 mg/L). The SFE method offers some noteworthy advantages over traditional alternatives, such as shorter extraction times, low environmental impact, and a clean, non-thermally-degraded final product. Also, a good correlation between the phenolic contents and the antioxidant activity was observed with extracts obtained by SFE at 9 MPa.
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Affiliation(s)
- Nejia Herzi
- Unité de recherche MACS, ENIG, Route de Médenine, 6029 Gabès, Tunisia
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Pouliarekou E, Badeka A, Tasioula-Margari M, Kontakos S, Longobardi F, Kontominas MG. Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds. J Chromatogr A 2011; 1218:7534-42. [PMID: 21871634 DOI: 10.1016/j.chroma.2011.07.081] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 07/20/2011] [Accepted: 07/22/2011] [Indexed: 01/18/2023]
Abstract
The aim of the present study was to characterize and classify olive oils from Western Greece according to cultivar and geographical origin, based on volatile compound composition, by means of Linear Discriminant Analysis. A total of 51 olive oil samples were collected during the harvesting period 2007-2008 from six regions of Western Greece and from six local cultivars. Forty-five of the samples were characterized as extra virgin olive oils. The analysis of volatile compounds was performed by Headspace Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS). Fifty-three (53) different volatile compounds were tentatively identified and semi-quantified. Using selected volatile compound composition data (selection was based on the application of ANOVA to total volatiles to determine those variables showing substantial differences among samples of different geographical origin/cultivar), the olive oil samples were satisfactorily classified according to geographical origin (87.2%) and cultivar (74%).
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Affiliation(s)
- Eirini Pouliarekou
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
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7
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Escuderos ME. Olive Oil Aroma Evaluation By Gas Chromatographic Method: A Critical Review. Crit Rev Anal Chem 2011. [DOI: 10.1080/10408347.2011.533939] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Zhang Z, Li G. A review of advances and new developments in the analysis of biological volatile organic compounds. Microchem J 2010. [DOI: 10.1016/j.microc.2009.12.017] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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ISSAOUI MANEL, HASSINE KAOUTHERBEN, FLAMINI GUIDO, BRAHMI FATEN, CHEHAB HECHMI, AOUNI YOUSSEF, MECHRI BELIGH, ZARROUK MOKHTAR, HAMMAMI MOHAMED. DISCRIMINATION OF SOME TUNISIAN OLIVE OIL VARIETIES ACCORDING TO THEIR OXIDATIVE STABILITY, VOLATILES COMPOUNDS AND CHEMOMETRIC ANALYSIS. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4522.2009.01139.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Collin S, Nizet S, Muls S, Iraqi R, Bouseta A. Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:3273-3278. [PMID: 18393434 DOI: 10.1021/jf073488x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
"Greek-style" Moroccan black table olives were screened for potent odorants by GC/olfactometry/aroma extract dilution analysis of representative Likens-Nickerson extracts and compared with "Spanish-style" green fruits. ( Z)-3-Hexenal, ( E, E)-2,4-decadienal, ( E, Z)-2,4-decadienal, guaiacol, and methional were found in both green and black olives, but with significant differences in concentration according to the fruit ripening degree (the first was lower and the last two were higher in black fruits). Specific compounds not previously detected in green olives (gamma-deca- and dodecalactones, delta-decalactone, and 2-methyl-3-furanthiol) proved to be, with methional, the strongest odors in black olive extracts. These extracts were also distinguishable from green olive extracts by the presence of new sulfur compounds and fewer terpenes.
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Affiliation(s)
- Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud 2/Bte 7, B-1348 Louvain-la-Neuve, Belgium.
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Araghipour N, Colineau J, Koot A, Akkermans W, Rojas JMM, Beauchamp J, Wisthaler A, Märk TD, Downey G, Guillou C, Mannina L, Ruth SV. Geographical origin classification of olive oils by PTR-MS. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.10.056] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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García-González DL, Tena N, Aparicio R. Characterization of olive paste volatiles to predict the sensory quality of virgin olive oil. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200700056] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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13
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Arvanitoyannis IS, Vlachos A. Implementation of Physicochemical and Sensory Analysis in Conjunction with Multivariate analysis towards Assessing Olive Oil Authentication/Adulteration. Crit Rev Food Sci Nutr 2007; 47:441-98. [PMID: 17558656 DOI: 10.1080/10408390600846325] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The authenticity of products labeled as olive oils, and in particular as virgin olive oils, stands for a very important issue both in terms of its health and commercial aspects. In view of the continuously increasing interest in virgin olive oil therapeutic properties, the traditional methods of characterization and physical and sensory analysis were further enriched with more advanced and sophisticated methods such as HPLC-MS, HPLC-GC/C/IRMS, RPLC-GC, DEPT, and CSIA among others. The results of both traditional and "novel" methods were treated both by means of classical multivariate analysis (cluster, principal component, correspondence, canonical, and discriminant) and artificial intelligence methods showing that nowadays the adulteration of virgin olive oil with seed oil is detectable at very low percentages, sometimes even at less than 1%. Furthermore, the detection of geographical origin of olive oil is equally feasible and much more accurate in countries like Italy and Spain where databases of physical/chemical properties exist. However, this geographical origin classification can also be accomplished in the absence of such databases provided that an adequate number of oil samples are used and the parameters studied have "discriminating power."
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Affiliation(s)
- Ioannis S Arvanitoyannis
- University of Thessaly, School of Agricultural Sciences, Department of Agriculture Animal Production and Aquatic Environment, Volos, Hellas, Greece.
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14
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Zhang ZM, Li GK. A preliminary study of plant aroma profile characteristics by a combination sampling method coupled with GC–MS. Microchem J 2007. [DOI: 10.1016/j.microc.2006.09.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Escuderos ME, Uceda M, Sánchez S, Jiménez A. Instrumental technique evolution for olive oil sensory analysis. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200600239] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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16
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Kuznezov MP, Glazkov IN, Revel’skii IA, Luzyanin BP. Use of stabilized adsorbents for collecting extracts after supercritical fluid extraction. JOURNAL OF ANALYTICAL CHEMISTRY 2006. [DOI: 10.1134/s1061934806120033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Li XQ, Song AH, Li W, Chen XH, Bi KS. Analysis of the fatty acid from Bupleurum Chinense DC in China by GC-MS and GC-FID. Chem Pharm Bull (Tokyo) 2006; 53:1613-7. [PMID: 16327203 DOI: 10.1248/cpb.53.1613] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Fatty acid of the root of the medicinal plant of Bupleurum Chinense DC in China has been investigated by gas chromatography combined with mass spectroscopy. After methyl-esterification, eight fatty acid compositions were identified by GC-MS. A simple and rapid determination of the fatty acid has been firstly developed by GC-FID. The derivatization condition was investigated in order to validate this method. Palmitic acid, palmitoleic acid, oleic acid and linoleic acid were analyzed simultaneously by internal standard method. The validity of method has been examined both experimentally with good recovery, intra-assay precisions and linearity. The quick and accurate method of capillary gas chromatography could be used for the analysis of the fatty acid from Bupleurum Chinense DC.
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Affiliation(s)
- Xiu-Qin Li
- School of Pharmacy, Shenyang Pharmaceutical University, Liaoning Province, PR China
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18
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Zhang ZM, Zeng DD, Li GK. The study of the aroma profile characteristics of durian pulp during storage by the combination sampling method coupled with GC–MS. FLAVOUR FRAG J 2006. [DOI: 10.1002/ffj.1761] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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19
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Khajeh M, Yamini Y, Bahramifar N, Sefidkon F, Reza Pirmoradei M. Comparison of essential oils compositions of Ferula assa-foetida obtained by supercritical carbon dioxide extraction and hydrodistillation methods. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.06.033] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Iraqi R, Vermeulen C, Benzekri A, Bouseta A, Collin S. Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:1179-1184. [PMID: 15713037 DOI: 10.1021/jf040349w] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
"Spanish style" Moroccan green table olives were screened for potent odorants by gas chromatography-olfactometry/aroma extraction dilution analysis of a representative Likens-Nickerson extract. (Z)-3-Hexenal [flavor dilution factor (FD) = 256], (E,E)-2,4-decadienal (FD = 128), and (E,Z)-2,4-decadienal (FD = 64) were revealed to confer green and coriander/paraffin oil odors to both fruit and oil extracts, whereas guaiacol (FD = 128) imparted a bad olive, phenolic note. Methional (3-methylthiopropionaldehyde, FD = 128) and several terpenes (FD </= 64) such as alpha-farnesene, trans-nerolidol, nerol acetate, limonene, alpha-, beta-, and gamma-terpineol, linalool, and beta-myrcene were detected in the fruit extract, although they were not reported as olive oil constituents.
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Affiliation(s)
- Rafika Iraqi
- Laboratoire de Biochimie, Faculté des Sciences Dhar Mahraz, UFR de Biochimie Appliquée et Sciences Alimentaires, Université Sidi Mohamed Ben Abdellah, B.P. 1796 Atlas Fès, Morocco
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Chienthavorn O, Insuan W. Superheated Water Extraction of Lime Peel: a Comparison with Conventional Methods. ANAL LETT 2004. [DOI: 10.1081/al-200028189] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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22
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Zunin P, Boggia R, Lanteri S, Leardi R, De Andreis R, Evangelisti F. Direct thermal extraction and gas chromatographic–mass spectrometric determination of volatile compounds of extra-virgin olive oils. J Chromatogr A 2004; 1023:271-6. [PMID: 14753693 DOI: 10.1016/j.chroma.2003.10.035] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The instrumental performances of a Thermo Desorption-Cooled Injection System coupled with a gas chromatography-mass spectrometer (GC-MS) were improved by a Plackett-Burman experimental design for the direct thermal extraction of volatile compounds from extra-virgin olive oils. The obtained experimental conditions were applied to the analysis of samples from West Liguria (cv. Taggiasca > or = 90%) and Spain (cv. Arbequina), which shared such similar sensorial features that Taste Panel did not distinguish them. Principal component analysis (PCA) was then applied to the experimental data. Three linear combinations of the amounts of the lipoxygenase oxidation products proved to be decisive and sufficient in the differentiation of the two groups of samples.
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Affiliation(s)
- Paola Zunin
- Dipartimento di Chimica e Tecnologie Farmaceutiche e Alimentari, Università di Genova, Via Brigata Salerno (ponte), I-16147 Genova, Italy.
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Abstract
This review is a comprehensive summary of available collection techniques in supercritical fluid extraction (SFE), with emphasis on which parameters are especially important for a successful analyte collection. Environmental, biological and agricultural applications, including several types of sample matrices and analyte groups, are discussed with respect to choice of collection mode and optimization of collection conditions. This review also includes discussions about collection when a modifier is used or when the sample contains large amounts of fat or water, as well as possibilities to achieve enhanced selectivity.
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Tay A, Singh R, Krishnan S, Gore J. Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy. Lebensm Wiss Technol 2002. [DOI: 10.1006/fstl.2001.0864] [Citation(s) in RCA: 123] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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