1
|
Gagour J, Hallouch O, Asbbane A, Bijla L, Laknifli A, Lee LH, Zengin G, Bouyahya A, Sakar EH, Gharby S. A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control. Chem Biodivers 2024; 21:e202301697. [PMID: 38345352 DOI: 10.1002/cbdv.202301697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Accepted: 02/12/2024] [Indexed: 03/09/2024]
Abstract
Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.
Collapse
Affiliation(s)
- Jamila Gagour
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Otmane Hallouch
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Abderrahim Asbbane
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Laila Bijla
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Abdellatif Laknifli
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Learn-Han Lee
- Research Center for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, Ningbo, 315100>, China
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, 47500, Subang Jaya, Selangor, Malaysia
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130 >, Konya, Turkey
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, 10090>, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology, and Health, FS, Abdelmalek Essaadi University, 93002, Tetouan, Morocco
| | - Said Gharby
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| |
Collapse
|
2
|
Barbera M, Saiano F, Tutone L, Massenti R, Pisciotta A. The Pattern of Rare Earth Elements Like a Possible Helpful Tool in Traceability and Geographical Characterization of the Soil-Olive System ( Olea europaea L.). PLANTS (BASEL, SWITZERLAND) 2022; 11:2579. [PMID: 36235445 PMCID: PMC9571631 DOI: 10.3390/plants11192579] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 09/27/2022] [Accepted: 09/28/2022] [Indexed: 06/16/2023]
Abstract
The identification of a product, with its geographical origin, is a guaranty of the value of the foodstuff and protection from potential fraud. Extra virgin olive oil is produced or marketed as a single variety or a blend of two or more cultivars, often of different geographic origins. Therefore, to study a possible link between the soil and olive oil, we accounted crucial to analyse the behaviour of olive of different cultivars. We studied Rare Earth Elements (REE) amounts and their relationship to trace their distribution from soil to the olive pulp (Olea europea L.). The results obtained pointed out that the different cultivars of Olea did not drive significant differences in reciprocal ratios of REE in the uptake from the soil up to olive (except for Eu). However soil-plant Rare Earth relationships depend exclusively on the soil REE composition. This method can be the starting point to enforcing the laws, in fact, it is important to develop analytical methods to measure the authenticity of the samples, and to verify the geographical origin even when olive oil is blended.
Collapse
Affiliation(s)
- Marcella Barbera
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy
- Dipartimento Géosciences, Ressources Naturelles et Environnement, Sorbonne Université, METIS, 4 place Jussieu, 75005 Paris, France
| | - Filippo Saiano
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy
| | - Livia Tutone
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy
| | - Roberto Massenti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy
| | - Antonino Pisciotta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy
| |
Collapse
|
3
|
Aparicio-Ruiz R, Ortiz Romero C, Casadei E, García-González DL, Servili M, Selvaggini R, Lacoste F, Escobessa J, Vichi S, Quintanilla-Casas B, Golay PA, Lucci P, Moret E, Valli E, Bendini A, Gallina Toschi T. Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108756] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
4
|
Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype. Antioxidants (Basel) 2022; 11:antiox11040672. [PMID: 35453357 PMCID: PMC9032303 DOI: 10.3390/antiox11040672] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/20/2022] [Accepted: 03/28/2022] [Indexed: 01/08/2023] Open
Abstract
The health, therapeutic, and organoleptic characteristics of olive oil depend on functional bioactive compounds, such as phenols, tocopherols, squalene, and sterols. Genotype plays a key role in the diversity and concentration of secondary compounds peculiar to olive. In this study, the most important bioactive compounds of olive fruit were studied in numerous international olive cultivars during two consecutive seasons. A large variability was measured for each studied metabolite in all 61 olive cultivars. Total phenol content varied on a scale of 1–10 (3831–39,252 mg kg−1) in the studied cultivars. Squalene values fluctuated over an even wider range (1–15), with values of 274 to 4351 mg kg−1. Total sterols ranged from 119 to 969 mg kg−1, and total tocopherols varied from 135 to 579 mg kg−1 in fruit pulp. In the present study, the linkage among the most important quality traits highlighted the scarcity of cultivars with high content of at least three traits together. This work provided sound information on the fruit metabolite profile of a wide range of cultivars, which will facilitate the studies on the genomic regulation of plant metabolites and development of new olive genotypes through genomics-assisted breeding.
Collapse
|
5
|
Shao J, Huang X, Liu J, Di D. Characteristics and trends in global olive oil research: A bibliometric analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jin Shao
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Gansu China
- Lanzhou Institute of Chemical Physics Chinese Academy of Sciences (CAS) Lanzhou Gansu China
| | - Xinyi Huang
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Gansu China
- Lanzhou Institute of Chemical Physics Chinese Academy of Sciences (CAS) Lanzhou Gansu China
| | - Jianfei Liu
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Gansu China
- Lanzhou Institute of Chemical Physics Chinese Academy of Sciences (CAS) Lanzhou Gansu China
| | - Duolong Di
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Gansu China
- Lanzhou Institute of Chemical Physics Chinese Academy of Sciences (CAS) Lanzhou Gansu China
| |
Collapse
|
6
|
Torres-Cobos B, Quintanilla-Casas B, Romero A, Ninot A, Alonso-Salces RM, Toschi TG, Bendini A, Guardiola F, Tres A, Vichi S. Varietal authentication of virgin olive oil: Proving the efficiency of sesquiterpene fingerprinting for Mediterranean Arbequina oils. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108200] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
7
|
Aggul AG, Taslimi P, Kuzu M, Uzun N, Bilginer S, Gulcin I. Oleuropein and Verbascoside - Their Inhibition Effects on Carbonic Anhydrase and Molecular Docking Studies. J Oleo Sci 2021; 70:1275-1283. [PMID: 34483220 DOI: 10.5650/jos.ess21106] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Recently, carbonic anhydrase (CA, E.C.4.2.1.1) inhibitors from natural product have paved the way for novel drug design in the treatment and prevention of some global diseases such as glaucoma, diabetes, and cancer. For this purpose, the inhibition effects of oleuropein and verbascoside from olive (Olea europaea L.) oil on human carbonic anhydrase I, and II (hCA I, and II) isoenzymes were evaluated in the current study. The inhibition effects of both natural compounds were determined by the esterase activity (in vitro). IC50 value of oleuropein and verbascoside was calculated as 1.57 and 1.73 µM for hCA I isoenzyme, respectively. At the same manner, K i values were determined as 1.25 ± 0.42 and 2.00 ± 0.42 µM, respectively. Then, IC50 value of each compound for hCA II isoenzyme was calculated as 2.23 and 1.90 µM, respectively. Similarly, K i values were determined as 2.37 ± 0.87 µM and 1.49 ± 0.33 µM, respectively. Also, the inhibitory effects and potent binding mechanisms of oleuropein and verbascoside on hCA I, and II isoenzymes were realized by molecular docking studies. Consequently, both natural phenolic compounds demonstrated the potent inhibition profiles against the both isoenzymes. Therefore, we believe that these results may break new ground in the drug development for the treatment of some global disorders.
Collapse
Affiliation(s)
- Ahmet Gokhan Aggul
- Agri Ibrahim Cecen University, Faculty of Pharmacy, Department of Biochemistry
| | - Parham Taslimi
- Bartin University, Faculty of Science, Department of Biotechnology
| | - Muslum Kuzu
- Karabuk University, Faculty of Health Sciences, Department of Nutrition and Dietetics
| | - Naim Uzun
- Agri Ibrahim Cecen University, Faculty of Pharmacy, Department of Biochemistry
| | - Sinan Bilginer
- Ataturk University, Faculty of Pharmacy, Department of Pharmaceutical Chemistry
| | - Ilhami Gulcin
- Ataturk University, Faculty of Science, Department of Chemistry
| |
Collapse
|
8
|
Balli D, Cecchi L, Innocenti M, Bellumori M, Mulinacci N. Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta. Food Chem 2021; 355:129642. [PMID: 33799243 DOI: 10.1016/j.foodchem.2021.129642] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 02/24/2021] [Accepted: 03/15/2021] [Indexed: 01/10/2023]
Abstract
Wine and olive oil making by-products are rich sources of bioactive compounds suitable for new healthy recipes of staple foods. In this study, the profile of pasta (tagliatelle) fortified with 7% of grape pomace (GP) or olive pomace (pâté, OP) was studied, focusing on phenolic compounds after cooking. The enriched tagliatelle retained the same monoglycosylated and acetylated anthocyanins found in grape pomace. The fortified tagliatelle with a new milling by-product called pâté retained hydroxytyrosol after cooking (6.6 mg/100 g). In both the two types of enriched tagliatelle the fiber content increased of approx. 3%, while the added phenols retained after cooking by tagliatelle fortified with GP and OP were 6.21 mg/100 g and 9 mg/100 g, respectively. The fortified tagliatelle retained a good cooking resistance and a good texture after cooking, thus enhancing the nutritional profile of pasta, a staple food usually characterized by a negligible amount of phenolic compounds and fiber.
Collapse
Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy
| | - Lorenzo Cecchi
- Department of NEUROFARBA, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy.
| | - Marzia Innocenti
- Department of NEUROFARBA, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy
| |
Collapse
|
9
|
Chakraborty I, Chatterjee K. Polymers and Composites Derived from Castor Oil as Sustainable Materials and Degradable Biomaterials: Current Status and Emerging Trends. Biomacromolecules 2020; 21:4639-4662. [PMID: 33222440 DOI: 10.1021/acs.biomac.0c01291] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Recent years have seen rapid growth in utilizing vegetable oils to derive a wide variety of polymers to replace petroleum-based polymers for minimizing environmental impact. Nonedible castor oil (CO) can be extracted from castor plants that grow easily, even in an arid land. CO is a promising source for developing several polymers such as polyurethanes, polyesters, polyamides, and epoxy-polymers. Several synthesis routes have been developed, and distinct properties of polymers have been studied for industrial applications. Furthermore, fillers and fibers, including nanomaterials, have been incorporated in these polymers for enhancing their physical, thermal, and mechanical properties. This review highlights the development of CO-based polymers and their composites with attractive properties for industrial and biomedical applications. Recent advancements in CO-based polymers and their composites are presented along with a discussion on future opportunities for further developments in diverse applications.
Collapse
Affiliation(s)
- Indranil Chakraborty
- Department of Materials Engineering, Indian Institute of Science, Bengaluru, Karnataka, India 560012
| | - Kaushik Chatterjee
- Department of Materials Engineering, Indian Institute of Science, Bengaluru, Karnataka, India 560012
| |
Collapse
|
10
|
Punia S, Bala Dhull S, Kumar Siroha A, Kumar M. Effect of shortening substitution with olive (
Olea europaea)
oil on textural properties, sensorial characteristics, and fatty acid composition of muffins. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14839] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sneh Punia
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India
| | - Sanju Bala Dhull
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India
| | - Anil Kumar Siroha
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India
| |
Collapse
|
11
|
Di Lecce G, Piochi M, Pacetti D, Frega NG, Bartolucci E, Scortichini S, Fiorini D. Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits. Foods 2020; 9:foods9070904. [PMID: 32660116 PMCID: PMC7404457 DOI: 10.3390/foods9070904] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 06/26/2020] [Accepted: 07/06/2020] [Indexed: 01/18/2023] Open
Abstract
Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels (p < 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level (p < 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors.
Collapse
Affiliation(s)
- Giuseppe Di Lecce
- Independent Researcher, Expert in Food Science and Technology, 26100 Cremona, Italy;
| | - Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy;
| | - Deborah Pacetti
- Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (N.G.F.); (E.B.)
- Correspondence: ; Tel.: +39-07-1220-4307
| | - Natale G. Frega
- Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (N.G.F.); (E.B.)
| | - Edoardo Bartolucci
- Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (N.G.F.); (E.B.)
| | - Serena Scortichini
- School of Science and Technology, Chemistry Division, University of Camerino, V.S. Agostino 1, I-62032 Camerino, Italy; (S.S.); (D.F.)
| | - Dennis Fiorini
- School of Science and Technology, Chemistry Division, University of Camerino, V.S. Agostino 1, I-62032 Camerino, Italy; (S.S.); (D.F.)
| |
Collapse
|
12
|
Lioupi A, Nenadis N, Theodoridis G. Virgin olive oil metabolomics: A review. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1150:122161. [PMID: 32505112 DOI: 10.1016/j.jchromb.2020.122161] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 05/07/2020] [Accepted: 05/13/2020] [Indexed: 10/24/2022]
Abstract
Metabolomics involvement in the study of foods is steadily growing. Such a rise is a consequence of the increasing demand in the food sector to address challenges regarding the issues of food safety, quality, and authenticity in a more comprehensive way. Virgin olive oil (VOO) is a key product of the Mediterranean diet, with a globalized consumer interest as it may be associated with various nutritional and health benefits. Despite the strict legislation to protect this high added-value agricultural commodity and offer guarantees to consumers and honest producers, there are still analytical issues needing to be further addressed. Thus, this review aims to present the efforts made using targeted and untargeted metabolomics approaches, namely nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry-based techniques (mainly LC/GC-MS) combined with multivariate statistical analysis. Case-studies focusing on geographical/varietal classification and detection of adulteration are discussed with regards to the identification of possible markers. The advantages and limitations of each of the aforementioned techniques applied to VOO analysis are also highlighted.
Collapse
Affiliation(s)
- Artemis Lioupi
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P.O. Box 8318, GR 57001, Thessaloniki, Greece; FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P.O. Box 8318, GR 57001, Thessaloniki, Greece
| | - Nikolaos Nenadis
- FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P.O. Box 8318, GR 57001, Thessaloniki, Greece; Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P.O. Box 8318, GR 57001, Thessaloniki, Greece; FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, P.O. Box 8318, GR 57001, Thessaloniki, Greece.
| |
Collapse
|
13
|
Maléchaux A, Le Dréau Y, Artaud J, Dupuy N. Exploring the Scientific Interest for Olive Oil Origin: A Bibliometric Study from 1991 to 2018. Foods 2020; 9:foods9050556. [PMID: 32370096 PMCID: PMC7278817 DOI: 10.3390/foods9050556] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 04/22/2020] [Accepted: 04/28/2020] [Indexed: 12/03/2022] Open
Abstract
The authenticity and traceability of olive oils have been a growing concern over the past decades, generating numerous scientific studies. This article applies the tools of bibliometric analyses to explore the evolution and strategic orientation of the research focused on olive oil geographical and varietal origins. A corpus of 732 papers published in 178 different journals between 1991 and 2018 was considered. The most productive journals, authors and countries are highlighted, as well as the most cited articles associated with specific analytical techniques. A cluster analysis on the keywords generates 8 main themes of research, each focused on different analytical techniques or compounds of interest. A network between these thematic clusters and the main authors indicates their area of expertise. The metabolomics methods are drawing increasing interest and studies focused on the relationships between the origin and the sensory or nutritional properties provided by minor compounds of olive oils appear to be future lines of research.
Collapse
|
14
|
Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours. Molecules 2020; 25:molecules25081969. [PMID: 32340214 PMCID: PMC7221547 DOI: 10.3390/molecules25081969] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 04/20/2020] [Accepted: 04/20/2020] [Indexed: 02/02/2023] Open
Abstract
In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg−1), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours (‘rancid’, ‘winey–vinegary’ and ‘fusty–muddy’). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of ‘fusty–muddy’ defect and increased the score of ‘winey–vinegary’ defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the ‘rancid’ defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life.
Collapse
|
15
|
Rodrigues N, Casal S, Cruz R, Peres AM, Baptista P, Pereira JA. GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12339] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - Susana Casal
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of PharmacyUniversity of Porto Rua de Jorge Viterbo Ferreira, 228, Porto 4050‐313 Portugal
| | - Rebeca Cruz
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of PharmacyUniversity of Porto Rua de Jorge Viterbo Ferreira, 228, Porto 4050‐313 Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - Paula Baptista
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| |
Collapse
|
16
|
Maléchaux A, Le Dréau Y, Vanloot P, Artaud J, Dupuy N. Discrimination of extra virgin olive oils from five French cultivars: En route to a control chart approach. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
17
|
Quintanilla-Casas B, Bertin S, Leik K, Bustamante J, Guardiola F, Valli E, Bendini A, Toschi TG, Tres A, Vichi S. Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils. Food Chem 2019; 307:125556. [PMID: 31648180 DOI: 10.1016/j.foodchem.2019.125556] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 09/13/2019] [Accepted: 09/16/2019] [Indexed: 01/24/2023]
Abstract
The verification of the geographical origin of extra virgin (EVOO) and virgin olive oil (VOO) is crucial to protect consumers from misleading information. Despite the large number of studies performed, specific markers are still not available. The present study aims to evaluate sesquiterpene hydrocarbons (SHs) as markers of EVOO geographical origin and to compare the discrimination efficiency of targeted profiling and fingerprinting approaches. A prospective study was carried out on 82 EVOOs from seven countries, analyzed by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Classification models were developed by Partial Least Square-Discriminant Analysis (PLS-DA) and internally validated (leave 10%-out cross-validation). The percentage of correct classification was higher for the fingerprinting (100%) than for the profiling approach (45.5-100%). These results confirm the suitability of SHs as EVOO geographical markers and establish the fingerprinting as the most efficient approach for the treatment of SH analytical data with this purpose up to date.
Collapse
Affiliation(s)
- Beatriz Quintanilla-Casas
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
| | - Sofia Bertin
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
| | - Kerstin Leik
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
| | - Julen Bustamante
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
| | - Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna, Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna, Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna, Italy
| | - Alba Tres
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain.
| | - Stefania Vichi
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Santa Coloma de Gramenet, Spain
| |
Collapse
|
18
|
Aparicio‐Ruiz R, Morales MT, Aparicio R. Does Authenticity of Virgin Olive Oil Sensory Quality Require Input from Chemistry? EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900202] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
19
|
Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission. Animal 2019; 14:426-434. [PMID: 31566173 DOI: 10.1017/s1751731119002040] [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] [Indexed: 11/07/2022] Open
Abstract
One of the key factors to improve swine production sustainability is the use of agro-industrial by-products in feeds, such as olive by-products. However, it is necessary to assess its effects on the overall production process, including the animal and the environment. With this aim, an experiment was conducted to determine the effects of including a partially defatted olive cake (PDOC) in pig diets on growth performance, faecal microbiota, carcass quality and gas emission from the slurry. Two finishing diets were formulated, a control (C) diet and a diet with PDOC included at 120 g/kg. Eighty finishing male pigs Duroc-Danbred × (Landrace × Large White) of 60.4 ± 7.00 kg BW were divided between these two treatments. During the finishing period (60 to 110 kg BW, 55 days) average daily gain, average daily feed intake and feed conversion ratio were recorded. Faecal samples from the rectum of 16 animals per treatment were incubated for bacteria enumeration. At the end of finishing period, backfat thickness and loin depth (LD) were measured. Animals were slaughtered to obtain carcass weight and carcass composition parameters, and subcutaneous fat was sampled to analyse the fatty acid (FA) profile. In addition greenhouse gas and ammonia emissions were measured during pig slurry storage using the methodology of dynamic flux chambers. An initial slurry characterisation and biochemical methane potential (B0) were also determined. No significant differences between treatments were found in performance, carcass quality and microbial counts with the exception of LD, which was lower in PDOC compared with C animals (45.5 v. 47.5 mm, SEM: 0.62; P = 0.020). The FA profile of the subcutaneous fat did not differ between treatments, but the monounsaturated FA (MUFA) concentration was higher and the polyunsaturated FA was lower in the animals fed PDOC (50.9 v. 48.3, SEM: 0.48, P < 0.001; 17.6 v. 19.3, SEM: 0.30, P < 0.001 in mg/100 g of Total FA, for PDOC and C animals, respectively). The initial pig slurry characterisation only showed differences in ADF concentration that was higher (P < 0.05) in the slurry from PDOC treatment. Regarding gas emission, slurries from both treatments emitted similar amounts of ammonia (NH3), carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O), as well as B0 values. The results obtained suggest that PDOC may be included in balanced pig diets at rates of up to 120 g/kg without negative effects on performance, carcass quality, gut microflora and slurry gas emission, while improving the MUFA concentration of subcutaneous fat.
Collapse
|
20
|
Abbatangelo M, Núñez-Carmona E, Duina G, Sberveglieri V. Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO. Molecules 2019; 24:E1457. [PMID: 31013836 PMCID: PMC6515353 DOI: 10.3390/molecules24081457] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 04/10/2019] [Accepted: 04/11/2019] [Indexed: 01/07/2023] Open
Abstract
Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of cultivation, soil, tree varieties, and storage conditions. In the present work, an array of metal oxide gas sensors (called S3), in combination with the SPME-GC-MS technique, was applied to the discrimination of different types of olive oil (phase 1) and to the identification of four varieties of Garda PDO extra virgin olive oils coming from west and east shores of Lake Garda (phase 2). The chemical analysis method involving SPME-GC-MS provided a complete volatile component of the extra virgin olive oils that was used to relate to the S3 multisensory responses. Furthermore, principal component analysis (PCA) and k-Nearest Neighbors (k-NN) analysis were carried out on the set of data acquired from the sensor array to determine the best sensors for these tasks and to assess the capability of the system to identify various olive oil samples. k-NN classification rates were found to be 94.3% and 94.7% in the two phases, respectively. These first results are encouraging and show a good capability of the S3 instrument to distinguish different oil samples.
Collapse
Affiliation(s)
- Marco Abbatangelo
- Department of Information Engineering, University of Brescia, Brescia, via Branze, 38, 25123 Brescia, BS, Italy.
| | - Estefanía Núñez-Carmona
- CNR-IBBR, Institute of Bioscience and Bioresources, via Madonna del Piano, 10, 50019 Sesto Fiorentino, FI, Italy.
| | - Giorgio Duina
- Department of Information Engineering, University of Brescia, Brescia, via Branze, 38, 25123 Brescia, BS, Italy.
| | - Veronica Sberveglieri
- CNR-IBBR, Institute of Bioscience and Bioresources, via Madonna del Piano, 10, 50019 Sesto Fiorentino, FI, Italy.
- NANO SENSOR SYSTEMS, NASYS Spin-Off University of Brescia, Brescia, via Camillo Brozzoni, 9, 25125 Brescia, BS, Italy.
| |
Collapse
|
21
|
Squeo G, Caponio F, Paradiso VM, Summo C, Pasqualone A, Khmelinskii I, Sikorska E. Evaluation of total phenolic content in virgin olive oil using fluorescence excitation-emission spectroscopy coupled with chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2513-2520. [PMID: 30379336 DOI: 10.1002/jsfa.9461] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 09/14/2018] [Accepted: 10/28/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Determination of the total phenolic content (TPC) in olive oils is of great interest, as phenolic compounds affect the health benefits, sensory attributes and oxidative stability of olive oils. The aim of this study was to explore the feasibility of direct front-face fluorescence measurements coupled with chemometrics for developing multivatiate models for discrimination between virgin olive oils with low and high TPC and determination of TPC concentration. RESULTS Parallel factor analysis and principal component analysis of fluorescence excitation-emission matrices (EEMs) of virgin olive oils revealed different fluorescent properties for samples with low and high TPC. A perfect discrimination of oils with low and high TPC was achieved using partial least squares (PLS) discriminant analysis. The best regression model for the prediction of TPC was based on the PLS analysis of the unfolded entire EEMs (R2 = 0.951, RPD = 4.0). CONCLUSIONS The results show the potential of fluorescence spectroscopy for direct screening of virgin olive oils for TPC. This may contribute to the development of fast screening methods for TPC assessment, providing an alternative to conventional assays. The procedure is environmentally friendly and fulfils the requirements for green analytical chemistry. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Giacomo Squeo
- Department of Soil, Plant and Food Sciences, University of Bari, Food Science and Technology Unit, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari, Food Science and Technology Unit, Bari, Italy
| | - Vito M Paradiso
- Department of Soil, Plant and Food Sciences, University of Bari, Food Science and Technology Unit, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, University of Bari, Food Science and Technology Unit, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari, Food Science and Technology Unit, Bari, Italy
| | - Igor Khmelinskii
- Department of Chemistry and Pharmacy and Center of Electronics, Optoelectronics and Telecommunications, Faculty of Science and Technology, Universidade do Algarve, FCT, DQF and CIQA, Faro, Portugal
| | - Ewa Sikorska
- Department of Technology and Instrumental Analysis, Faculty of Commodity Science, Poznań University of Economics and Business, Poznań, Poland
| |
Collapse
|
22
|
Bontempo L, Paolini M, Franceschi P, Ziller L, García-González DL, Camin F. Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis. Food Chem 2019; 276:782-789. [DOI: 10.1016/j.foodchem.2018.10.077] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 09/19/2018] [Accepted: 10/14/2018] [Indexed: 01/09/2023]
|
23
|
Andalusian Protected Designations of Origin of Virgin Olive Oil: The Role of Chemical Composition in Their Authentication. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800133] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
24
|
Jolayemi OS, Ajatta MA, Adegeye AA. Geographical discrimination of palm oils ( Elaeis guineensis) using quality characteristics and UV-visible spectroscopy. Food Sci Nutr 2018; 6:773-782. [PMID: 29983939 PMCID: PMC6021710 DOI: 10.1002/fsn3.614] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 01/18/2018] [Accepted: 01/23/2018] [Indexed: 11/11/2022] Open
Abstract
This preliminary study demonstrated the possibility of discriminating geographical origin of palm oils using conventional quality characteristics and UV-visible spectroscopy. A total of 60 samples, 20 from each region (North (N), South (S), and Central (C)) of Ondo State Nigeria, were analyzed for their quality characteristics and UV-visible spectra. Principal component analysis (PCA) and orthogonal projection to latent structure discriminant analysis (OPLS-DA) were applied to elaborate the data. Models were built on the most informative portion of the spectra (250-550 nm) as: untreated (without pretreatment) and standard normal variate-second-derivative-treated (SNV+2der) data matrices. OPLS-DA classification models were validated by independent prediction sets and cross-validation. PCA score plots of both chemical and spectral data matrices revealed geographical distinction between the palm oil samples. Significantly high carotene content, free fatty acids, acid value, and peroxide value distinguished Central palm oils. K extinction values, color density, and chlorophyll content were the most important quality parameters separating North oil samples. In the discriminant models, over 95% and 85% percent correct classification were recorded for spectral and chemical data, respectively. These results cannot be considered exhaustive because of the limited sample size used. However, the study suggested a potential analytical technique suitable for geographical origin authentication of palm oils with additional advantages that include the following: speed, low cost, and minimal waste.
Collapse
Affiliation(s)
- Olusola S. Jolayemi
- Department of Food Science and TechnologyThe Federal University of TechnologyAkureNigeria
| | - Mary A. Ajatta
- Department of Food Science and TechnologyThe Federal University of TechnologyAkureNigeria
| | - Abimbola A. Adegeye
- Department of Food Science and TechnologyThe Federal University of TechnologyAkureNigeria
| |
Collapse
|
25
|
Aparicio-Ruiz R, García-González DL, Morales MT, Lobo-Prieto A, Romero I. Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS. Talanta 2018; 187:133-141. [PMID: 29853026 DOI: 10.1016/j.talanta.2018.05.008] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/30/2018] [Accepted: 05/02/2018] [Indexed: 11/28/2022]
Abstract
The utility of volatile compounds to explain virgin olive oil aroma descriptors is fully accepted and demanded by the olive oil sector. However, the methodology, and particularly the kind of detector to be used, is a matter of discussion because the high number of volatiles and their different nature. The SPME-GC-MS method has recently been validated for the most relevant volatiles but SPME-GC-FID method still needs to be validated to evaluate its performance in this application. A comparison between these two GC methods in determining 26 volatiles has been carried out in terms of analytical quality parameters (repeatability, intermediate precision, calibration curves, limits of detection and quantification, linear working ranges, selectivity and sensitivity). Good selectivity, linearity and higher upper values of the working range are the main advantages of SPME-GC-FID versus low bottom values of working ranges, better sensitivity and lower limits of detection and quantification of SPME-GC-MS. The limit of blank associated to each individual volatile was also determined and it allowed perfecting the empirical limit of detection. This procedure was carried out for SPME-GC-FID, which resulted in 21 volatiles with empirical limits of detections lower than their odor thresholds, and hence they can be used as markers of virgin olive oil sensory descriptors. Finally, with all the analytical quality parameters checked, a practical example of the ability of the volatiles quantified by SPME-GC-FID to discriminate the different categories (extra-virgin, virgin and lampante) and their main aroma descriptors is also provided.
Collapse
Affiliation(s)
- R Aparicio-Ruiz
- Department of Analytical Chemistry, Universidad de Sevilla, c/ Prof. García González 2, 41012 Sevilla, Spain
| | - D L García-González
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide - Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain
| | - M T Morales
- Department of Analytical Chemistry, Universidad de Sevilla, c/ Prof. García González 2, 41012 Sevilla, Spain
| | - A Lobo-Prieto
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide - Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain
| | - I Romero
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide - Edificio 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain.
| |
Collapse
|
26
|
Lara-Ortega FJ, Beneito-Cambra M, Robles-Molina J, García-Reyes JF, Gilbert-López B, Molina-Díaz A. Direct olive oil analysis by mass spectrometry: A comparison of different ambient ionization methods. Talanta 2018; 180:168-175. [DOI: 10.1016/j.talanta.2017.12.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 12/07/2017] [Accepted: 12/11/2017] [Indexed: 10/18/2022]
|
27
|
Oueslati I, Manaï H, Madrigal-Martínez M, Martínez-Cañas MA, Sánchez-Casas J, Zarrouk M, Flamini G. Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds. Food Res Int 2018; 106:654-665. [PMID: 29579972 DOI: 10.1016/j.foodres.2018.01.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 12/19/2017] [Accepted: 01/15/2018] [Indexed: 01/09/2023]
Abstract
Heating operation has been applied to Chétoui extra-virgin olive oils (EVOOs) extracted from fruits with several ripening stages (RS). The studied samples, were subjected to microwave and conventional heating. Results showed that heated VOOs after 2.5 h and 7 min of conventional and microwave heating, respectively, gave rise to a drastically decrease of LOX products and allowed the detection of toxic new formed aldehydic volatiles (alkanal: nonanal, alkenals: (Z)-2-heptenal and (E)-2-decenal, and alkadienals: (E.E)-2.4-decadienal), which can be used as markers of VOO degradation. Their abundance in the VOO headspaces depends on their boiling points, the rate of their possible degradation to yield other compounds, on the heating processes and on the rate of macronutrients. The emission rate of the new synthesized volatiles during heating processes was mainly attributed to enzymatic oxidation of some fatty acids. Hexanal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,E) and (E,Z)-2,4-decadienal, and (E,E)-2,4-nonadienal, derived from linoleic acid, and heptanol, octanal, nonanal, decanal, (E) and (Z)-2-decenal, (E)-2-undecenal, and (E,E)-2,4-nonadienal, are emitted after degradation of oleic acid. During thermo-oxidation, the ECN44 (LLO, and OLnO), and the ECN46 (OLO, and PLO + SLL) compounds decreased, whereas, the ECN48 (OOO, and PPO), and the ECN50 (SOO) compounds increased when temperature and heating time increased. The several variations of the studied biochemical compounds depend to the heating processes. Ripening stage of olive fruits can be used as a tool to monitor the emission rate of the aldehydic volatiles, but cannot be used for a chemometric discrimination.
Collapse
Affiliation(s)
- Imen Oueslati
- Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
| | - Hédia Manaï
- Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia
| | - Mónica Madrigal-Martínez
- CICYTEX- Technological Agri-Food Institute (INTAEX), Government of Extremadura. Avenida Adolfo Suaret s/n, E-06007 Badajoz. Spain
| | - Manuel A Martínez-Cañas
- CICYTEX- Technological Agri-Food Institute (INTAEX), Government of Extremadura. Avenida Adolfo Suaret s/n, E-06007 Badajoz. Spain
| | - Jacinto Sánchez-Casas
- CICYTEX- Technological Agri-Food Institute (INTAEX), Government of Extremadura. Avenida Adolfo Suaret s/n, E-06007 Badajoz. Spain
| | - Mokhtar Zarrouk
- Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia
| | - Guido Flamini
- Dipartimento di Farmacia, Via Bonanno 6, 56126 Pisa, Italy
| |
Collapse
|
28
|
Gonzalez-Fernandez I, Iglesias-Otero MA, Esteki M, Moldes OA, Mejuto JC, Simal-Gandara J. A critical review on the use of artificial neural networks in olive oil production, characterization and authentication. Crit Rev Food Sci Nutr 2018; 59:1913-1926. [PMID: 29381389 DOI: 10.1080/10408398.2018.1433628] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Artificial neural networks (ANN) are computationally based mathematical tools inspired by the fundamental cell of the nervous system, the neuron. ANN constitute a simplified artificial replica of the human brain consisting of parallel processing neural elements similar to neurons in living beings. ANN is able to store large amounts of experimental information to be used for generalization with the aid of an appropriate prediction model. ANN has proved useful for a variety of biological, medical, economic and meteorological purposes, and in agro-food science and technology. The olive oil industry has a substantial weight in Mediterranean's economy. The different steps of the olive oil production process, which include olive tree and fruit care, fruit harvest, mechanical and chemical processing, and oil packaging have been examined in depth with a view to their optimization, and so have the authenticity, sensory properties and other quality-related properties of olive oil. This paper reviews existing literature on the use of bioinformatics predictive methods based on ANN in connection with the production, processing and characterization of olive oil. It examines the state of the art in bioinformatics tools for optimizing or predicting its quality with a view to identifying potential deficiencies or aspects for improvement.
Collapse
Affiliation(s)
- I Gonzalez-Fernandez
- a DQBito Biomedical Engineering , Baiona , Pontevedra , Spain.,b Department of Physical Chemistry , Faculty of Sciences, University of Vigo - Ourense Campus , Ourense , Spain
| | - M A Iglesias-Otero
- a DQBito Biomedical Engineering , Baiona , Pontevedra , Spain.,b Department of Physical Chemistry , Faculty of Sciences, University of Vigo - Ourense Campus , Ourense , Spain
| | - M Esteki
- c Department of Chemistry , University of Zanjan , Zanjan , Iran
| | - O A Moldes
- b Department of Physical Chemistry , Faculty of Sciences, University of Vigo - Ourense Campus , Ourense , Spain
| | - J C Mejuto
- b Department of Physical Chemistry , Faculty of Sciences, University of Vigo - Ourense Campus , Ourense , Spain
| | - J Simal-Gandara
- d Nutrition and Bromatology Group, Department of Analytical and Food Chemistry , Faculty of Food Science and Technology, University of Vigo - Ourense Campus , Ourense , Spain
| |
Collapse
|
29
|
Al-Bachir M. Comparison of fruit characteristics, oil properties and fatty acid composition of local Syrian Kaissy cv olive (Olea europaea). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9476-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
30
|
Kalogiouri NP, Aalizadeh R, Thomaidis NS. Investigating the organic and conventional production type of olive oil with target and suspect screening by LC-QTOF-MS, a novel semi-quantification method using chemical similarity and advanced chemometrics. Anal Bioanal Chem 2017; 409:5413-5426. [PMID: 28540463 DOI: 10.1007/s00216-017-0395-6] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Revised: 04/27/2017] [Accepted: 05/03/2017] [Indexed: 11/26/2022]
Abstract
The discrimination of organic and conventional production has been a critical topic of public discussion and constitutes a scientific issue. It remains a challenge to establish a correlation between the agronomical practices and their effects on the composition of olive oils, especially the phenolic composition, since it defines their organoleptic and nutritional value. Thus, a liquid chromatography-electrospray ionization-quadrupole time of flight tandem mass spectrometric method was developed, using target and suspect screening workflows, coupled with advanced chemometrics for the identification of phenolic compounds and the discrimination between organic and conventional extra virgin olive oils. The method was optimized by one-factor design and response surface methodology to derive the optimal conditions of extraction (methanol/water (80:20, v/v), pure methanol, or acetonitrile) and to select the most appropriate internal standard (caffeic acid or syringaldehyde). The results revealed that extraction with methanol/water (80:20, v/v) was the optimum solvent system and syringaldehyde 1.30 mg L-1 was the appropriate internal standard. The proposed method demonstrated low limits of detection in the range of 0.002 (luteolin) to 0.028 (tyrosol) mg kg-1. Then, it was successfully applied in 52 olive oils of Kolovi variety. In total, 13 target and 24 suspect phenolic compounds were identified. Target compounds were quantified with commercially available standards. A novel semi-quantitation strategy, based on chemical similarity, was introduced for the semi-quantification of the identified suspects. Finally, ant colony optimization-random forest model selected luteolin as the only marker responsible for the discrimination, during a 2-year study. Graphical abstract Investigation of the organic and conventional production type of olive oil by LC-QTOF-MS.
Collapse
Affiliation(s)
- Natasa P Kalogiouri
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece
| | - Reza Aalizadeh
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece.
| |
Collapse
|
31
|
Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition. Food Chem 2017; 220:42-50. [DOI: 10.1016/j.foodchem.2016.09.176] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 09/02/2016] [Accepted: 09/28/2016] [Indexed: 11/15/2022]
|
32
|
Borges TH, Pereira JA, Cabrera-Vique C, Lara L, Oliveira AF, Seiquer I. Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile. Food Chem 2017; 215:454-62. [DOI: 10.1016/j.foodchem.2016.07.162] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/18/2023]
|
33
|
Olive oil authenticity studies by target and nontarget LC-QTOF-MS combined with advanced chemometric techniques. Anal Bioanal Chem 2016; 408:7955-7970. [PMID: 27585916 DOI: 10.1007/s00216-016-9891-3] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2016] [Revised: 08/11/2016] [Accepted: 08/17/2016] [Indexed: 12/23/2022]
Abstract
Food analysis is continuously requiring the development of more robust, efficient, and cost-effective food authentication analytical methods to guarantee the safety, quality, and traceability of food commodities with respect to legislation and consumer demands. Hence, a novel reversed-phase ultra high performance liquid chromatography-electrospray ionization quadrupole time of flight tandem mass spectrometry analytical method was developed that uses target, suspect, and nontarget screening strategies coupled with advanced chemometric tools for the investigation of the authenticity of extra virgin olive oil. The proposed method was successfully applied in real olive oil samples for the identification of markers responsible for the sensory profile. The proposed target analytical method includes the determination of 14 phenolic compounds and demonstrated low limits of detection ranging from 0.015 μg mL-1 (apigenin) to 0.039 μg mL-1 (vanillin) and adequate recoveries (96-107 %). A suspect list of 60 relevant compounds was compiled, and suspect screening was then applied to all the samples. Semiquantitation of the suspect compounds was performed with the calibration curves of target compounds having similar structures. Then, a nontarget screening workflow was applied with the aim to identify additional compounds so as to differentiate extra virgin olive oils from defective olive oils. Robust classification-based models were built with the use of supervised discrimination techniques, partial least squares-discriminant analysis and counterpropagation artificial neural networks, for the classification of olive oils into extra virgin olive oils or defective olive oils. Variable importance in projection scores were calculated to select the most significant features that affect the discrimination. Overall, 51 compounds were identified and suggested as markers, among which 14, 26, and 11 compounds were identified by target, suspect, and nontarget screening respectively. Retrospective analysis was also performed and identified 19 free fatty acids. Graphical Abstract Development of a novel RP-LC-ESI-QTOFMS analytical method employing target, suspect and non-target screening strategies coupled to advanced chemometric tools for the investigation of markers responsible for the sensory profile of extra virgin olive oil and guarantee authenticity.
Collapse
|
34
|
Borràs E, Ferré J, Boqué R, Mestres M, Aceña L, Calvo A, Busto O. Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression. Talanta 2016; 155:116-23. [DOI: 10.1016/j.talanta.2016.04.040] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 04/14/2016] [Accepted: 04/19/2016] [Indexed: 12/18/2022]
|
35
|
Alcalá S, Ocaña MT, Cárdenas JR, Miquel MÁ, Vilar J, Espínola F, Moya M. Alkyl esters content and other quality parameters in oil mill: A response surface methodology study. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Sonia Alcalá
- Department of Chemical, Environmental and Materials Engineering; Agrifood Campus of International Excellence (ceiA3); University of Jaén; Jaén Spain
| | | | - José Rafael Cárdenas
- GEA Westfalia Separator Iberica; S.A., International Centre of Competence of Olive Oil; Jaén Spain
| | | | - Juan Vilar
- GEA Westfalia Separator Iberica; S.A., International Centre of Competence of Olive Oil; Jaén Spain
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering; Agrifood Campus of International Excellence (ceiA3); University of Jaén; Jaén Spain
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering; Agrifood Campus of International Excellence (ceiA3); University of Jaén; Jaén Spain
| |
Collapse
|
36
|
Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA). Food Chem 2016; 203:314-322. [DOI: 10.1016/j.foodchem.2016.02.038] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 01/11/2016] [Accepted: 02/04/2016] [Indexed: 11/23/2022]
|
37
|
Oliver-Pozo C, Aparicio-Ruiz R, Romero I, García-González DL. Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10477-10483. [PMID: 26568468 DOI: 10.1021/acs.jafc.5b03986] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The need to explain virgin olive oil (VOO) aroma descriptors by means of volatiles has raised interest in applying analytical techniques for trapping and quantitating volatiles. Static headspace sampling with solid phase microextraction (SPME) as trapping material is one of the most applied solutions for analyzing volatiles. The use of an internal standard and the determination of the response factors of the main volatiles seem to guarantee the correct determination of volatile concentrations in VOOs by SPME-GC/FID. This paper, however, shows that the competition phenomena between volatiles in their adsorption to the SPME fiber, inherent in static headspace sampling, may affect the quantitation. These phenomena are more noticeable in the particular case of highly odorant matrices, such as rancid and vinegary VOOs with high intensity of defect. The competition phenomena can modify the measurement sensitivity, which can be observed in volatile quantitation as well as in the recording of internal standard areas in different matrices. This paper analyzes the bias of the peak areas and concentrations of those volatiles that are markers for each sensory defect of VOOs (rancid, vinegary, musty, and fusty) when the intensity and complexity of aroma are increased. Of the 17 volatile markers studied in this work, 10 presented some anomalies in the quantitation in highly odorant matrices due the competition phenomena. However, quantitation was not affected in the concentration ranges at which each volatile marker is typically found in the defective oils they were characteristic of, validating their use as markers.
Collapse
Affiliation(s)
- Celia Oliver-Pozo
- Instituto de la Grasa, (CSIC) , Campus University Pablo de Olavide, Building 46, Ctra. de Utrera, km. 1, E-41013 Sevilla, Spain
| | - Ramón Aparicio-Ruiz
- Instituto de la Grasa, (CSIC) , Campus University Pablo de Olavide, Building 46, Ctra. de Utrera, km. 1, E-41013 Sevilla, Spain
| | - Inmaculada Romero
- Instituto de la Grasa, (CSIC) , Campus University Pablo de Olavide, Building 46, Ctra. de Utrera, km. 1, E-41013 Sevilla, Spain
| | - Diego L García-González
- Instituto de la Grasa, (CSIC) , Campus University Pablo de Olavide, Building 46, Ctra. de Utrera, km. 1, E-41013 Sevilla, Spain
| |
Collapse
|
38
|
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]
|
39
|
Cabrera ER, Arriaza M, Rodríguez-Entrena M. Is the extra virgin olive oil market facing a process of differentiation? A hedonic approach to disentangle the effect of quality attributes. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0253151] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
40
|
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]
|
41
|
Unmasking of Olive Oil Adulteration Via a Multi-Sensor Platform. SENSORS 2015; 15:21660-72. [PMID: 26404285 PMCID: PMC4610445 DOI: 10.3390/s150921660] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 07/29/2015] [Accepted: 08/26/2015] [Indexed: 11/17/2022]
Abstract
Methods for the chemical and sensorial evaluation of olive oil are frequently changed and tuned to oppose the increasingly sophisticated frauds. Although a plethora of promising alternatives has been developed, chromatographic techniques remain the more reliable yet, even at the expense of their related execution time and costs. In perspective of a continuous increment in the number of the analyses as a result of the global market, more rapid and effective methods to guarantee the safety of the olive oil trade are required. In this study, a novel artificial sensorial system, based on gas and liquid analysis, has been employed to deal with olive oil genuineness and authenticity issues. Despite these sensors having been widely used in the field of food science, the innovative electronic interface of the device is able to provide a higher reproducibility and sensitivity of the analysis. The multi-parametric platform demonstrated the capability to evaluate the organoleptic properties of extra-virgin olive oils as well as to highlight the presence of adulterants at blending concentrations usually not detectable through other methods.
Collapse
|
42
|
New perspectives on bioactivity of olive oil: evidence from animal models, human interventions and the use of urinary proteomic biomarkers. Proc Nutr Soc 2015; 74:268-81. [DOI: 10.1017/s0029665115002323] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Olive oil (OO) is the primary source of fat in the Mediterranean diet and has been associated with longevity and a lower incidence of chronic diseases, particularly CHD. Cardioprotective effects of OO consumption have been widely related with improved lipoprotein profile, endothelial function and inflammation, linked to health claims of oleic acid and phenolic content of OO. With CVD being a leading cause of death worldwide, a review of the potential mechanisms underpinning the impact of OO in the prevention of disease is warranted. The current body of evidence relies on mechanistic studies involving animal and cell-based models, epidemiological studies of OO intake and risk factor, small- and large-scale human interventions, and the emerging use of novel biomarker techniques associated with disease risk. Although model systems are important for mechanistic research nutrition, methodologies and experimental designs with strong translational value are still lacking. The present review critically appraises the available evidence to date, with particular focus on emerging novel biomarkers for disease risk assessment. New perspectives on OO research are outlined, especially those with scope to clarify key mechanisms by which OO consumption exerts health benefits. The use of urinary proteomic biomarkers, as highly specific disease biomarkers, is highlighted towards a higher translational approach involving OO in nutritional recommendations.
Collapse
|
43
|
Garrido-Delgado R, Dobao-Prieto MDM, Arce L, Valcárcel M. Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil. Food Chem 2015; 187:572-9. [PMID: 25977065 DOI: 10.1016/j.foodchem.2015.04.082] [Citation(s) in RCA: 105] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Revised: 04/09/2015] [Accepted: 04/18/2015] [Indexed: 01/29/2023]
Abstract
The characterisation of different olive oil categories (extra virgin, virgin and lampante) using Ion Mobility Spectrometry (IMS) was improved by replacing the multicapillary column (MCC) with a capillary column (CC). The data obtained with MCC-IMS and CC-IMS were evaluated, studying both the global and the specific information obtained after the analysis of the volatile fraction of olive oils. A better differentiation of the oil categories was obtained employing CC vs MCC, since the classification percentage obtained with the CC-IMS was 92% as opposed to 87% obtained with MCC-IMS; although in productivity analytical terms, MCC offer a faster analysis than GC. The specific information obtained was also used to build a database, with a view to facilitating the characterization of specific attributes of olive oils. A total of 26 volatile metabolites (aldehydes, ketones, alcohols and esters) were identified. Finally, as revealed by an ANOVA test, some volatiles differed markedly in content among the different categories of oil. The data obtained confirms the potential of IMS as a reliable analytical screening technique, which can be used to assign the correct category to an olive oil sample.
Collapse
Affiliation(s)
- Rocío Garrido-Delgado
- Department of Analytical Chemistry, Faculty of Sciences, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain
| | - María del Mar Dobao-Prieto
- Department of Analytical Chemistry, Faculty of Sciences, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain
| | - Lourdes Arce
- Department of Analytical Chemistry, Faculty of Sciences, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain
| | - Miguel Valcárcel
- Department of Analytical Chemistry, Faculty of Sciences, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain.
| |
Collapse
|
44
|
Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS). Food Chem 2015; 170:366-77. [DOI: 10.1016/j.foodchem.2014.08.054] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Revised: 08/04/2014] [Accepted: 08/12/2014] [Indexed: 01/18/2023]
|
45
|
Romero I, García-González DL, Aparicio-Ruiz R, Morales MT. Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects. Talanta 2014; 134:394-401. [PMID: 25618685 DOI: 10.1016/j.talanta.2014.11.032] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2014] [Revised: 11/06/2014] [Accepted: 11/17/2014] [Indexed: 11/30/2022]
Abstract
Volatile compounds are responsible for the aroma of virgin olive oil and also for its quality. The high number and different nature of volatile compounds drive to the need of a reliable analytical method that allows their proper quantification to explain the standard method of panel test. Although there are some analytical solutions available, they have not been validated and the regulatory bodies are reluctant to adopt them since they can be subjected to unknown errors. In this regards, the European Union has encouraged the validation of these analytical tools through the research program Horizon2020, which involves gaining knowledge from the analytical properties of the chemical methods for sensory assessment. This work is focused on the analytical validation of the methodology used to determine the actual concentration of volatiles in virgin olive oils when applying SPME-GCMS. The validation process includes the calibration curves for 29 volatile compounds responsible for the most common sensory perceptions in virgin olive oils, the determination of their working ranges with linear response, the detection and quantification limits, the sensitivity, the accuracy estimated as trueness and precision and the selectivity. Sixty-seven percent of the compounds presented a relative standard deviation in repeatability lower than 10%, and this percentage rises to 95% in lampante virgin olive oils. The accuracy was established in 97% of the studied volatile compounds. Finally, an empirical example of the ability of the method to discriminate virgin olive oils of different categories (extra virgin, virgin, ordinary and lampante) by the quantification of their volatiles is provided.
Collapse
Affiliation(s)
- I Romero
- Instituto de la Grasa (CSIC), Universidad Pablo de Olavide, Edificio 46. Ctra. de Utrera, km. 1, 41013 Sevilla, Spain
| | - D L García-González
- Instituto de la Grasa (CSIC), Universidad Pablo de Olavide, Edificio 46. Ctra. de Utrera, km. 1, 41013 Sevilla, Spain.
| | - R Aparicio-Ruiz
- Instituto de la Grasa (CSIC), Universidad Pablo de Olavide, Edificio 46. Ctra. de Utrera, km. 1, 41013 Sevilla, Spain
| | - M T Morales
- Department of Analytical Chemistry, University of Seville, c/Prof. García González 2, 41012 Seville, Spain
| |
Collapse
|
46
|
Del Carlo M, Fusella G, Pepe A, Sergi M, Di Martino M, Mascini M, Martino G, Cichelli A, Di Natale C, Compagnone D. Novel oligopeptides based e-nose for food quality control: application to extra-virgin olive samples. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2013.0377] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Del Carlo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - G.C. Fusella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - A. Pepe
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - M. Sergi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - M. Di Martino
- Department of Economy, Food Commodities Laboratory, University d'Annunzio Chieti-Pescara, Viale Pindaro12, 65127 Pescara, Italy
| | - M. Mascini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - G. Martino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - A Cichelli
- Department of Economy, Food Commodities Laboratory, University d'Annunzio Chieti-Pescara, Viale Pindaro12, 65127 Pescara, Italy
| | - C. Di Natale
- Department of Electronic Engineering, University of Tor Vergata, Via del Politecnico, 00133 Rome, Italy
| | - D. Compagnone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| |
Collapse
|
47
|
Wójcicki K, Khmelinskii I, Sikorski M, Caponio F, Paradiso VM, Summo C, Pasqualone A, Sikorska E. Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300402] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Krzysztof Wójcicki
- Faculty of Commodity Science; Poznań University of Economics; Poznań Poland
| | - Igor Khmelinskii
- FCT and CIQA; Universidade do Algarve; Campus de Gambelas, Faro Portugal
| | - Marek Sikorski
- Faculty of Chemistry; Adam Mickiewicz University; Poznań Poland
| | - Francesco Caponio
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences; University of Bari; Bari Italy
| | - Vito M. Paradiso
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences; University of Bari; Bari Italy
| | - Carmine Summo
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences; University of Bari; Bari Italy
| | - Antonella Pasqualone
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences; University of Bari; Bari Italy
| | - Ewa Sikorska
- Faculty of Commodity Science; Poznań University of Economics; Poznań Poland
| |
Collapse
|
48
|
In the ancient world, virgin olive oil was called “liquid gold” by Homer and “the great healer” by Hippocrates. Why has this mythic image been forgotten? Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.034] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
49
|
A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.040] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
50
|
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
|