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Lozano‐Castellón J, López‐Yerena A, Domínguez‐López I, Siscart‐Serra A, Fraga N, Sámano S, López‐Sabater C, Lamuela‐Raventós RM, Vallverdú‐Queralt A, Pérez M. Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety. Compr Rev Food Sci Food Saf 2022; 21:2639-2664. [DOI: 10.1111/1541-4337.12949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 01/19/2023]
Affiliation(s)
- Julián Lozano‐Castellón
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anallely López‐Yerena
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Inés Domínguez‐López
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Aina Siscart‐Serra
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Nathalia Fraga
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Samantha Sámano
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Carmen López‐Sabater
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Rosa M Lamuela‐Raventós
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anna Vallverdú‐Queralt
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
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2
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Esposito G, Sciuto S, Cocco C, Ru G, Acutis PL. Development of a screening method to rapidly discriminate extravirgin olive oil from other edible vegetable oil by means of direct sample analysis with high resolution mass spectrometry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:686-692. [PMID: 35153311 PMCID: PMC8814155 DOI: 10.1007/s13197-021-05063-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2021] [Accepted: 03/10/2021] [Indexed: 02/03/2023]
Abstract
Extra virgin olive oil is the highest quality olive oil mainly due to its beneficial constituents and nutritional properties. However, olive oil adulteration is a common fraudulent practice by deliberate mislabelling of less expensive oil categories and admixing expensive olive oils with low oils. To protect consumers from such commercial frauds, an easy and fast method to detect the real composition of oil is needed. For this study we used direct sampling analysis (DSA) coupled with a high-resolution mass spectrometer (AxION2 TOF Perkin Elmer) to analyse the fatty acid composition of three types of edible oil: extra virgin olive oil, refined olive oil and seed oil (EVOO, ROO, and SO respectively) to find a marker that could distinguish between them. Good precision in repeatability and reproducibility (RSD% < 15%) was obtained. The fatty acid ratio between the oleic acid/oleic acid dimer was able to distinguish EVOO from the other two types of oil, while the ratio between linoleic and oleic acid was found to discriminate refined oil from seed oil. The development of an easy, fast and cost-effective method can help to limit commercial frauds, increase the number of controlled samples, and enhance food control along the commercial chain. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05063-y.
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Affiliation(s)
- Giovanna Esposito
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Simona Sciuto
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Cinzia Cocco
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Giuseppe Ru
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Pier Luigi Acutis
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
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3
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Sensory Variations in Olive Oils from the Arbequina Variety Elaborated with Changes in Fruit Selection and Process. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01997-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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4
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Jurado-Campos N, Rodríguez-Gómez R, Arroyo-Manzanares N, Arce L. Instrumental Techniques to Classify Olive Oils according to Their Quality. Crit Rev Anal Chem 2021; 53:139-160. [PMID: 34260314 DOI: 10.1080/10408347.2021.1940829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This review includes an update of the publications on quality classification of olive oils into extra, virgin or lampante olive oil categories. Nowadays, the official method to carry out this classification is time-consuming and, sometimes, it is not systematic and/or objective. It is based on conventional physicochemical analysis and on a sensorial tasting of olive oils carried out by a panel of experts. The aim of this review was to explore and give value to the alternative techniques reported in the bibliography to complement the current official methods established for that classification of olive oils. Specifically considered were non-separation and separation analytical techniques which could contribute to correctly classify olive oils according to their physicochemical and/or sensorial characteristics. An in-depth description has been written on the methods used to differentiate these three types of olive oils and the main advantages and disadvantages of the proposed procedures. The techniques here reviewed could be a real and fast option to complement or even substitute some of the analysis included in the official method. Finally, general trends and detected difficulties found to address this issue have been discussed throughout the article.
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Affiliation(s)
- Natividad Jurado-Campos
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Rocío Rodríguez-Gómez
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare-Nostrum", University of Murcia, Murcia, Spain
| | - Lourdes Arce
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
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5
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Amorim TL, Duarte LM, da Silva EM, de Oliveira MAL. Capillary electromigration methods for fatty acids determination in vegetable and marine oils: A review. Electrophoresis 2020; 42:289-304. [PMID: 33169855 DOI: 10.1002/elps.202000260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 10/23/2020] [Accepted: 11/05/2020] [Indexed: 11/12/2022]
Abstract
Fatty acids determination is of paramount importance for quality control and suitable labeling of edible oils, required by regulatory agencies in several countries, and fast methods for this determination are worldly desired. This review article aimed to explore the available analytical methods for vegetable and marine oils analyses employing CE, which can be a straightforward and faster alternative than GC methods for fatty acid determination, considering some purposes. CE usually offers the possibility of a rapid analysis with a simple preparation of the sample, without requiring specific columns, which are inherent advantages of the technique. Instrumental conditions and the key points about fatty acids determination employing the technique are highlighted, and the main challenges and perspectives are also approached. Potential use of CE for edible oil analyses has been demonstrated for research and routine, which can be of interest for industries, regulatory agencies, and edible oil researchers. Therefore, we have explored the analytical approaches described in the last decades, intending to spread the interest of CE methods for fatty acid monitoring, label accuracy assessment, and food authenticity evaluation of edible oils.
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Affiliation(s)
- Tatiane Lima Amorim
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, Juiz de Fora, MG, Brazil
| | - Lucas Mattos Duarte
- Departamento de Química Analítica, Instituto de Química, Universidade Federal Fluminense, Niterói, RJ, Brazil
| | - Erick Mendes da Silva
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, Juiz de Fora, MG, Brazil
| | - Marcone Augusto Leal de Oliveira
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, Juiz de Fora, MG, Brazil
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6
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Arena K, Cacciola F, Rigano F, Dugo P, Mondello L. Evaluation of matrix effect in one‐dimensional and comprehensive two‐dimensional liquid chromatography for the determination of the phenolic fraction in extra virgin olive oils. J Sep Sci 2020; 43:1781-1789. [DOI: 10.1002/jssc.202000169] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 03/27/2020] [Accepted: 03/27/2020] [Indexed: 12/26/2022]
Affiliation(s)
- Katia Arena
- Department of ChemicalBiologicalPharmaceutical and Environmental SciencesUniversity of Messina Messina Italy
| | - Francesco Cacciola
- Department of BiomedicalDentalMorphological and Functional Imaging SciencesUniversity of Messina Messina Italy
| | - Francesca Rigano
- Department of ChemicalBiologicalPharmaceutical and Environmental SciencesUniversity of Messina Messina Italy
| | - Paola Dugo
- Department of ChemicalBiologicalPharmaceutical and Environmental SciencesUniversity of Messina Messina Italy
- Chromaleont s.r.l.c/o Department of Chemical, Biological, Pharmaceutical and Environmental SciencesUniversity of Messina Messina Italy
| | - Luigi Mondello
- Department of ChemicalBiologicalPharmaceutical and Environmental SciencesUniversity of Messina Messina Italy
- Chromaleont s.r.l.c/o Department of Chemical, Biological, Pharmaceutical and Environmental SciencesUniversity of Messina Messina Italy
- Department of Sciences and Technologies for Human and EnvironmentUniversity Campus Bio‐Medico of Rome Rome Italy
- BeSep s.r.l.c/o Department of Chemical, Biological, Pharmaceutical and Environmental SciencesUniversity of Messina Messina Italy
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7
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Polyphenols and their potential role in preventing skeletal muscle atrophy. Nutr Res 2020; 74:10-22. [DOI: 10.1016/j.nutres.2019.11.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Revised: 10/18/2019] [Accepted: 11/18/2019] [Indexed: 12/27/2022]
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8
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Arroyo-Manzanares N, Gabriel F, Carpio A, Arce L. Use of whole electrophoretic profile and chemometric tools for the differentiation of three olive oil qualities. Talanta 2019; 197:175-180. [PMID: 30771920 DOI: 10.1016/j.talanta.2019.01.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 01/06/2019] [Accepted: 01/07/2019] [Indexed: 11/16/2022]
Abstract
Olive oil is a liquid fat obtained from olives (the fruit of Olea europea). It is one of the most important ingredients of the Mediterranean diet, due to its health benefits. Depending on its quality, olive oil can be classified as extra virgin (EVOO), virgin (VOO) and lampante (LOO). Currently, an official method defines the quality parameters of the different categories of olive oil using different analytical techniques and a sensory analysis through a Panel Test. However, the evaluation of olive oil quality by tasting panels has some drawbacks, such as the subjectivity of the analysis and the lack of panels accredited outside Spain. For this reason, fast, simple and reliable analytical methods, which can differentiate the categories of olive oil are needed. In this work, the potential of a method using capillary electrophoresis (CE) with ultraviolet (UV) detection as an additional method to the ones already included in the official method has been investigated. The separations were performed using a 45 mM sodium tetraborate buffer (pH 9), and the analytes were measured at 200 nm. For chemometric model construction, the whole electrophoretic profile was processed. It required a correction of migration time shift, which was solved using two internal standards (naphthol and benzoic acid), and a correction of the drift baseline. The results obtained after applying the method to 130 olive oil samples are very promising, achieving success rates above 91%. Finally, the use of all information found in the electropherogram was compared with that based on the selection and integration of only some peaks.
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Affiliation(s)
- Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare-Nostrum", University of Murcia, Murcia, Spain; Department of Analytical Chemistry. Institute of Fine Chemistry and Nanochemistry, University of Córdoba, Campus de Rabanales, Marie Curie Annex Building, E-14071 Córdoba Spain
| | - Franziska Gabriel
- Department of Analytical Chemistry. Institute of Fine Chemistry and Nanochemistry, University of Córdoba, Campus de Rabanales, Marie Curie Annex Building, E-14071 Córdoba Spain
| | - Azahara Carpio
- Department of Analytical Chemistry. Institute of Fine Chemistry and Nanochemistry, University of Córdoba, Campus de Rabanales, Marie Curie Annex Building, E-14071 Córdoba Spain
| | - Lourdes Arce
- Department of Analytical Chemistry. Institute of Fine Chemistry and Nanochemistry, University of Córdoba, Campus de Rabanales, Marie Curie Annex Building, E-14071 Córdoba Spain.
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Rossi M, Caruso F, Kwok L, Lee G, Caruso A, Gionfra F, Candelotti E, Belli SL, Molasky N, Raley-Susman KM, Leone S, Filipský T, Tofani D, Pedersen J, Incerpi S. Protection by extra virgin olive oil against oxidative stress in vitro and in vivo. Chemical and biological studies on the health benefits due to a major component of the Mediterranean diet. PLoS One 2017; 12:e0189341. [PMID: 29283995 PMCID: PMC5746230 DOI: 10.1371/journal.pone.0189341] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2017] [Accepted: 11/22/2017] [Indexed: 01/13/2023] Open
Abstract
We report the results of in vivo studies in Caenorhabditis elegans nematodes in which addition of extra virgin olive oil (EVOO) to their diet significantly increased their life span with respect to the control group. Furthermore, when nematodes were exposed to the pesticide paraquat, they started to die after two days, but after the addition of EVOO to their diet, both survival percentage and lifespans of paraquat-exposed nematodes increased. Since paraquat is associated with superoxide radical production, a test for scavenging this radical was performed using cyclovoltammetry and the EVOO efficiently scavenged the superoxide. Thus, a linear correlation (y = -0.0838x +19.73, regression factor = 0.99348) was observed for superoxide presence (y) in the voltaic cell as a function of aliquot (x) additions of EVOO, 10 μL each. The originally generated supoeroxide was approximately halved after 10 aliquots (100 μL total). The superoxide scavenging ability was analyzed, theoretically, using Density Functional Theory for tyrosol and hydroxytyrosol, two components of EVOO and was also confirmed experimentally for the galvinoxyl radical, using Electron Paramagnetic Resonance (EPR) spectroscopy. The galvinoxyl signal disappeared after adding 1 μL of EVOO to the EPR cell in 10 minutes. In addition, EVOO significantly decreased the proliferation of human leukemic THP-1 cells, while it kept the proliferation at about normal levels in rat L6 myoblasts, a non-tumoral skeletal muscle cell line. The protection due to EVOO was also assessed in L6 cells and THP-1 exposed to the radical generator cumene hydroperoxide, in which cell viability was reduced. Also in this case the oxidative stress was ameliorated by EVOO, in line with results obtained with tetrazolium dye reduction assays, cell cycle analysis and reactive oxygen species measurements. We ascribe these beneficial effects to EVOO antioxidant properties and our results are in agreement with a clear health benefit of EVOO use in the Mediterranean diet.
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Affiliation(s)
- Miriam Rossi
- Vassar College, Department of Chemistry, Poughkeepsie, NY, United States of America
| | - Francesco Caruso
- Vassar College, Department of Chemistry, Poughkeepsie, NY, United States of America
| | - Lorraine Kwok
- Vassar College, Department of Chemistry, Poughkeepsie, NY, United States of America
| | - Grace Lee
- Vassar College, Department of Chemistry, Poughkeepsie, NY, United States of America
| | - Alessio Caruso
- Vassar College, Department of Chemistry, Poughkeepsie, NY, United States of America
| | - Fabio Gionfra
- Department of Sciences, University Roma Tre, Roma, Italy
| | | | - Stuart L. Belli
- Vassar College, Department of Chemistry, Poughkeepsie, NY, United States of America
| | - Nora Molasky
- Vassar College, Department of Chemistry, Poughkeepsie, NY, United States of America
| | | | - Stefano Leone
- Department of Sciences, University Roma Tre, Roma, Italy
| | - Tomáš Filipský
- Department of Pharmacology and Toxicology in Hradec Králové, Charles University in Prague, Heyrovského, Czech Republic
| | - Daniela Tofani
- Department of Sciences, University Roma Tre, Roma, Italy
| | - Jens Pedersen
- Department of Biology, University Tor Vergata, Rome, Italy
| | - Sandra Incerpi
- Department of Sciences, University Roma Tre, Roma, Italy
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10
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da Silveira R, Vágula JM, de Lima Figueiredo I, Claus T, Galuch MB, Santos Junior OO, Visentainer JV. Rapid methodology via mass spectrometry to quantify addition of soybean oil in extra virgin olive oil: A comparison with traditional methods adopted by food industry to identify fraud. Food Res Int 2017; 102:43-50. [DOI: 10.1016/j.foodres.2017.09.076] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 09/20/2017] [Accepted: 09/25/2017] [Indexed: 01/04/2023]
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11
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Uncu AO, Torlak E, Uncu AT. A Cost-Efficient and Simple Plant Oil DNA Extraction Protocol Optimized for DNA-Based Assessment of Product Authenticity. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1070-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Monasterio RP, Olmo-García L, Bajoub A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Phenolic Compounds Profiling of Virgin Olive Oils from Different Varieties Cultivated in Mendoza, Argentina, by Using Liquid Chromatography-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8184-8195. [PMID: 28806514 DOI: 10.1021/acs.jafc.7b02664] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The aim of this work was to achieve a preliminary characterization of the profile of the phenolic fraction of virgin olive oils (VOOs) from Maipú (Mendoza, Argentina). Thus, 25 commercial VOO samples from Arauco, Arbequina, Picual, Frantoio, Changlot, Empeltre, Nevadillo, Manzanilla, and Coratina (both monovarietals and blends) were analyzed using LC-ESI-QTOF MS and LC-ESI-IT MS for identification and quantification purposes, respectively. A rapid LC method (15 min) accomplished quantitative information about a total of 40 phenolic compounds, including secoiridoid derivatives, which have not been evaluated before in samples coming from the subregion so-called Maipú (Mendoza province, Argentina). The results make evident that olive oils coming from Mendoza can be considered as important sources of phenolic bioactive compounds, exhibiting similar phenolic compound levels to those shown by oils from other typical world production regions. Moreover, some distinctive features of the Arauco variety (Argentinean autochthonous variety) were pointed out; indeed, a correlation between flavonoids content and botanical variety was established herewith.
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Affiliation(s)
- R P Monasterio
- Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo , CONICET. Alt. Brown 500, Chacras de Coria, Mendoza, Argentina
| | - L Olmo-García
- Department of Analytical Chemistry, Faculty of Science, University of Granada , Ave. Fuentenueva, s/n, 18071 Granada, Spain
| | - A Bajoub
- Department of Analytical Chemistry, Faculty of Science, University of Granada , Ave. Fuentenueva, s/n, 18071 Granada, Spain
| | - A Fernández-Gutiérrez
- Department of Analytical Chemistry, Faculty of Science, University of Granada , Ave. Fuentenueva, s/n, 18071 Granada, Spain
| | - A Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Science, University of Granada , Ave. Fuentenueva, s/n, 18071 Granada, Spain
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Olmo-García L, Bajoub A, Monasterio RP, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Metabolic profiling approach to determine phenolic compounds of virgin olive oil by direct injection and liquid chromatography coupled to mass spectrometry. Food Chem 2017; 231:374-385. [DOI: 10.1016/j.foodchem.2017.03.139] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Revised: 03/17/2017] [Accepted: 03/23/2017] [Indexed: 01/12/2023]
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14
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Bajoub A, Bendini A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Crit Rev Food Sci Nutr 2017; 58:832-857. [PMID: 27657556 DOI: 10.1080/10408398.2016.1225666] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the last decades, olive oil quality and authenticity control has become an issue of great importance to consumers, suppliers, retailers, and regulators in both traditional and emerging olive oil producing countries, mainly due to the increasing worldwide popularity and the trade globalization of this product. Thus, in order to ensure olive oil authentication, various national and international laws and regulations have been adopted, although some of them are actually causing an enormous debate about the risk that they can represent for the harmonization of international olive oil trade standards. Within this context, this review was designed to provide a critical overview and comparative analysis of selected regulatory frameworks for olive oil authentication, with special emphasis on the quality and purity criteria considered by these regulation systems, their thresholds and the analytical methods employed for monitoring them. To complete the general overview, recent analytical advances to overcome drawbacks and limitations of the official methods to evaluate olive oil quality and to determine possible adulterations were reviewed. Furthermore, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability were also examined.
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Affiliation(s)
- Aadil Bajoub
- a Department of Analytical Chemistry, Faculty of Science , University of Granada , Granada , Spain
| | - Alessandra Bendini
- b Department of Agricultural and Food Sciences , University of Bologna , Cesena (FC) , Italy
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15
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Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2909-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Poinsot V, Ong-Meang V, Gavard P, Couderc F. Recent advances in amino acid analysis by capillary electromigration methods, 2013-2015. Electrophoresis 2015; 37:142-61. [DOI: 10.1002/elps.201500302] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Revised: 08/19/2015] [Accepted: 08/19/2015] [Indexed: 12/17/2022]
Affiliation(s)
- Véréna Poinsot
- Université Paul Sabatier, Université de Toulouse, Laboratoire des IMRCP; Toulouse Cedex France
| | - Varravaddheay Ong-Meang
- Université Paul Sabatier, Université de Toulouse, Laboratoire des IMRCP; Toulouse Cedex France
| | - Pierre Gavard
- Université Paul Sabatier, Université de Toulouse, Laboratoire des IMRCP; Toulouse Cedex France
| | - François Couderc
- Université Paul Sabatier, Université de Toulouse, Laboratoire des IMRCP; Toulouse Cedex France
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17
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Vulcano I, Halabalaki M, Skaltsounis L, Ganzera M. Quantitative analysis of pungent and anti-inflammatory phenolic compounds in olive oil by capillary electrophoresis. Food Chem 2015; 169:381-6. [DOI: 10.1016/j.foodchem.2014.08.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 07/31/2014] [Accepted: 08/01/2014] [Indexed: 11/16/2022]
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Negro MJ, Alvarez C, Ballesteros I, Romero I, Ballesteros M, Castro E, Manzanares P, Moya M, Oliva JM. Ethanol production from glucose and xylose obtained from steam exploded water-extracted olive tree pruning using phosphoric acid as catalyst. BIORESOURCE TECHNOLOGY 2014; 153:101-107. [PMID: 24345569 DOI: 10.1016/j.biortech.2013.11.079] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2013] [Revised: 11/26/2013] [Accepted: 11/28/2013] [Indexed: 06/03/2023]
Abstract
In this work, the effect of phosphoric acid (1% w/w) in steam explosion pretreatment of water extracted olive tree pruning at 175°C and 195°C was evaluated. The objective is to produce ethanol from all sugars (mainly glucose and xylose) contained in the pretreated material. The water insoluble fraction obtained after pretreatment was used as substrate in a simultaneous saccharification and fermentation (SSF) process by a commercial strain of Saccharomyces cerevisiae. The liquid fraction, containing mainly xylose, was detoxified by alkali and ion-exchange resin and then fermented by the xylose fermenting yeast Scheffersomyces stipitis. Ethanol yields reached in a SSF process were close to 80% when using 15% (w/w) substrate consistency and about 70% of theoretical when using prehydrolysates detoxified by ion-exchange resins. Considering sugars recovery and ethanol yields about 160g of ethanol from kg of water extracted olive tree pruning could be obtained.
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Affiliation(s)
- M J Negro
- Biofuels Unit, DER-CIEMAT, Avda. Complutense 40, 28040 Madrid, Spain
| | - C Alvarez
- Biofuels Unit, DER-CIEMAT, Avda. Complutense 40, 28040 Madrid, Spain
| | - I Ballesteros
- Biofuels Unit, DER-CIEMAT, Avda. Complutense 40, 28040 Madrid, Spain
| | - I Romero
- Department of Chemical, Environmental and Materials Engineering, University of Jaen, Campus Las Lagunillas, 23071 Jaen, Spain
| | - M Ballesteros
- Biofuels Unit, DER-CIEMAT, Avda. Complutense 40, 28040 Madrid, Spain
| | - E Castro
- Department of Chemical, Environmental and Materials Engineering, University of Jaen, Campus Las Lagunillas, 23071 Jaen, Spain
| | - P Manzanares
- Biofuels Unit, DER-CIEMAT, Avda. Complutense 40, 28040 Madrid, Spain
| | - M Moya
- Department of Chemical, Environmental and Materials Engineering, University of Jaen, Campus Las Lagunillas, 23071 Jaen, Spain
| | - J M Oliva
- Biofuels Unit, DER-CIEMAT, Avda. Complutense 40, 28040 Madrid, Spain.
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Fonseca BG, Puentes JG, Mateo S, Sánchez S, Moya AJ, Roberto IC. Detoxification of rice straw and olive tree pruning hemicellulosic hydrolysates employing Saccharomyces cerevisiae and its effect on the ethanol production by Pichia stipitis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9658-9665. [PMID: 23992561 DOI: 10.1021/jf402474s] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The aim of this work was to study the ability of Saccharomyces cerevisiae (baker's yeast) to metabolize a variety of aromatic compounds found in rice straw (RSHH) and olive tree pruning (OTHH) hemicellulosic hydrolysates, obtained by acid hydrolysis at different sugar and toxic compound concentrations. Initially, the hydrolysates were inoculated with S. cerevisiae (10 g L(-1)) and incubated at 30 °C under agitation at 200 rpm for 6 h. The results showed that this yeast was able to utilize phenolic and furan compounds in both hemicellulose hydrolysates. Next, the treated hydrolysates were inoculated with Pichia stipitis NRRL Y-7124 to evaluate the effect of biotransformation of aromatic compounds on ethanol production, and better fermentation results were obtained in this case compared to untreated ones. The untreated hemicellulose hydrolysates were not able to be fermented when they were incubated with Pichia stipitis. However, in RSHH treated hydrolysates, ethanol (Y(P/S)) and biomass (Y(X/S)) yields and volumetric ethanol productivity (Q(P)) were 0.17 g g(-1), 0.15 g g(-1) and 0.09 g L(-1) h(-1), respectively. The OTHH-treated hydrolysates showed less favorable results compared to RSHH, but the fermentation process was favored with regard to untreated hydrolysate. These results showed that the fermentation by P. stipitis in untreated hydrolysates was strongly inhibited by toxic compounds present in the media and that treatment with S. cerevisiae promoted a significant reduction in their toxicities.
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Affiliation(s)
- Bruno Guedes Fonseca
- Department of Biotechnology, Engineering College of Lorena, University of São Paulo , 12.602-810 Lorena, São Paulo, Brazil
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