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Zhou Y, Cao F, Luo F, Lin Q. Octacosanol and health benefits: Biological functions and mechanisms of action. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101632] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7110493] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carriers of bioactive properties of olive oil and are responsible for some of the beneficial effects of its consumption on human health, such as lowering serum LDL-cholesterol levels and significantly reducing the risk of cardiovascular diseases. The concentration of total sterols and the proportions of particular sterols and triterpene diols are among the parameters used to verify and prove the authenticity of olive oil in accordance with the EU and other countries’ regulations. Finally, their composition has been shown to have high discrimination potential for ensuring traceability with respect to variety, geographical origin, harvest date, and other factors. For these reasons, the research on sterols and triterpene diols in olive oil is an ever-growing field of scientific interest with great practical importance. This review focuses on all the important aspects of sterols and triterpene diols in olive oil, from their chemical structure, biosynthesis, occurrence and role in plants, health benefits, and their use in official controls of olive oil purity and authenticity, to a conclusive survey on the recent findings about the effects of different factors of influence on their content and composition, with a detailed comparative analysis of studies that investigated the effects of the two most important factors, variety and ripening degree.
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Durante M, Ferramosca A, Treppiccione L, Di Giacomo M, Zara V, Montefusco A, Piro G, Mita G, Bergamo P, Lenucci MS. Application of response surface methodology (RSM) for the optimization of supercritical CO 2 extraction of oil from patè olive cake: Yield, content of bioactive molecules and biological effects in vivo. Food Chem 2020; 332:127405. [PMID: 32603919 DOI: 10.1016/j.foodchem.2020.127405] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 04/02/2020] [Accepted: 06/20/2020] [Indexed: 01/03/2023]
Abstract
The two-phase technology for olive oil extraction generates large amounts of patè olive cake (POC), a by-product that is rich in bioactive health-promoting compounds. Here, response surface methodology (RSM) was used to maximize supercritical-CO2 oil extraction from POC, while minimizing operative temperature, pressure and time. Under the optimal parameters (40.2 °C, 43.8 MPa and time 30 min), the oil yield was 14.5 g·100 g-1 dw (~65% of the total oil content of the freeze-dried POC matrix), as predicted by RSM. Compared with freeze-dried POC, the oil contained more phytosterols (13-fold), tocopherols (6-fold) and squalene (8-fold) and was a good source of pentacyclic triterpenes. When the biological effects of POC oil intake (20-40 µL·die-1) were evaluated in the livers of BALB/c mice, no significant influence on redox homeostasis was observed. Notably, a decline in liver triglycerides alongside increased activities of NAD(P)H:Quinone Oxidoreductase 1, Carnitine Palmitoyl-CoA Transferase and mitochondrial respiratory complexes suggested a potential beneficial effect on liver fatty acid oxidation.
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Affiliation(s)
- M Durante
- Institute of Sciences of Food Production (ISPA), CNR, Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - A Ferramosca
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - L Treppiccione
- Institute of Food Sciences (ISA), CNR, Via Roma 64, 83100 Avellino, Italy
| | - M Di Giacomo
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - V Zara
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - A Montefusco
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - G Piro
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - G Mita
- Institute of Sciences of Food Production (ISPA), CNR, Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - P Bergamo
- Institute of Food Sciences (ISA), CNR, Via Roma 64, 83100 Avellino, Italy.
| | - M S Lenucci
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
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Giacometti J, Milin Č, Giacometti F, Ciganj Z. Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period. Foods 2018; 7:foods7110188. [PMID: 30428616 PMCID: PMC6262327 DOI: 10.3390/foods7110188] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils.
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Affiliation(s)
- Jasminka Giacometti
- Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, HR-51000 Rijeka, Croatia.
| | - Čedomila Milin
- Faculty of Medicine, Department of Chemistry and Biochemistry, University of Rijeka, Braće Branchetta 20, HR-51000 Rijeka, Croatia.
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Poojary MM, Passamonti P. Improved conventional and microwave-assisted silylation protocols for simultaneous gas chromatographic determination of tocopherols and sterols: Method development and multi-response optimization. J Chromatogr A 2016; 1476:88-104. [PMID: 27876347 DOI: 10.1016/j.chroma.2016.10.064] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2016] [Revised: 10/19/2016] [Accepted: 10/26/2016] [Indexed: 11/15/2022]
Abstract
This paper reports on improved conventional thermal silylation (CTS) and microwave-assisted silylation (MAS) methods for simultaneous determination of tocopherols and sterols by gas chromatography. Reaction parameters in each of the methods developed were systematically optimized using a full factorial design followed by a central composite design. Initially, experimental conditions for CTS were optimized using a block heater. Further, a rapid MAS was developed and optimized. To understand microwave heating mechanisms, MAS was optimized by two distinct modes of microwave heating: temperature-controlled MAS and power-controlled MAS, using dedicated instruments where reaction temperature and microwave power level were controlled and monitored online. Developed methods: were compared with routine overnight derivatization. On a comprehensive level, while both CTS and MAS were found to be efficient derivatization techniques, MAS significantly reduced the reaction time. The optimal derivatization temperature and time for CTS found to be 55°C and 54min, while it was 87°C and 1.2min for temperature-controlled MAS. Further, a microwave power of 300W and a derivatization time 0.5min found to be optimal for power-controlled MAS. The use of an appropriate derivatization solvent, such as pyridine, was found to be critical for the successful determination. Catalysts, like potassium acetate and 4-dimethylaminopyridine, enhanced the efficiency slightly. The developed methods showed excellent analytical performance in terms of linearity, accuracy and precision.
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Affiliation(s)
- Mahesha M Poojary
- University of Camerino, School of Science & Technology, Section Chemistry, Via S. Agostino 1, 62032 Camerino, Italy
| | - Paolo Passamonti
- University of Camerino, School of Science & Technology, Section Chemistry, Via S. Agostino 1, 62032 Camerino, Italy.
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Rahmanian N, Jafari SM, Wani TA. Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.12.009] [Citation(s) in RCA: 157] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Lukić M, Lukić I, Sladonja B, Piližota V. Policosanol variation in olive oil as a result of variety, ripening, and storage. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400483] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Marina Lukić
- Institute of Agriculture and TourismPorečCroatia
| | - Igor Lukić
- Institute of Agriculture and TourismPorečCroatia
| | | | - Vlasta Piližota
- Faculty of Food TechnologyJosip Juraj Strossmayer University of OsijekOsijekCroatia
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