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Palagano R, Valli E, Tura M, Cevoli C, Pérez-Camino MDC, Moreda W, Bendini A, Gallina Toschi T. Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method. Foods 2020; 9:E924. [PMID: 32674289 PMCID: PMC7404475 DOI: 10.3390/foods9070924] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 07/06/2020] [Accepted: 07/11/2020] [Indexed: 11/24/2022] Open
Abstract
The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect soft deodorization treatment. In this study, an off-line HPLC-GC-FID method for determination of FAEEs is presented, revising the preparative step and the GC injector required by the official method (EU Reg. 61/2011). After optimization, the method was validated in-house by analyzing several parameters (linearity, limit of detection LOD, limit of quantification LOQ, robustness, recovery, precision, and accuracy) to determine its effectiveness. Linearity was measured in the 2.5-50 mg/L range; furthermore, intra-day and inter-day precision values were lower than 15%, while the LOD and LOQ were lower than 1 and 1.5 mg/kg, respectively, for all compounds considered. The main advantages of this revised protocol are: (i) significant reduction in time and solvents needed for each analytical determination; (ii) application of HPLC as an alternative to traditional LC, carried with manually packed glass columns, thus simplifying the separation step.
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Affiliation(s)
- Rosa Palagano
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
| | - Enrico Valli
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
| | - Matilde Tura
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
| | | | - Wenceslao Moreda
- Instituto de la Grasa (CSIC), 41013 Sevilla, Spain; (M.d.C.P.-C.); (W.M.)
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
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2
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Uncu O, Ozen B. Importance of some minor compounds in olive oil authenticity and quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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3
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Uncu O, Ozen B, Tokatli F. Use of FTIR and UV–visible spectroscopy in determination of chemical characteristics of olive oils. Talanta 2019; 201:65-73. [DOI: 10.1016/j.talanta.2019.03.116] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 03/28/2019] [Accepted: 03/30/2019] [Indexed: 10/27/2022]
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4
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Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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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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6
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Ragni L, Berardinelli A, Cevoli C, Filippi M, Iaccheri E, Romani A. Assessment of food compositional parameters by means of a Waveguide Vector Spectrometer. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.02.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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7
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Cayuela JA. Rapid NIR determination of alkyl esters in virgin olive oil. GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.1275162] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The regulation of The European Union for olive oil and olive pomace established the limit of 35 mg·kg-1 for fatty acids ethyl ester contents in extra virgin olive oils, from grinding seasons after 2016. In this work, predictive models have been established for measuring fatty acid ethyl and methyl esters and to measure the total fatty acid alkyl esters based on near infrared spectroscopy (NIRS), and used successfully for this purpose. The correlation coefficients from the external validation exercises carried out with these predictive models ranged from 0.84 to 0.91. Different classification tests using the same models for the thresholds 35 mg·kg-1 for fatty acid ethyl esters and 75 mg·kg-1 for fatty acid alkyl esters provided success percentages from 75.0% to 95.2%.
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8
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Longo E, Morozova K, Scampicchio M. Effect of light irradiation on the antioxidant stability of oleuropein. Food Chem 2017; 237:91-97. [PMID: 28764085 DOI: 10.1016/j.foodchem.2017.05.099] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 05/11/2017] [Accepted: 05/17/2017] [Indexed: 11/18/2022]
Abstract
The stability of oleuropein, a natural antioxidant from Olea europaea, has been often studied in connection with thermal or enzymatic treatments, but very little is known about the effects of UV light. This work aimed at studying the UV-C effects on oleuropein standard solutions once dissolved in ethanol or water. During irradiation, aliquots were taken and analyzed by a flow injection system equipped with a multi-channel coulometric detector and a high-resolution mass spectrometer. The effects of irradiation were also studied by UV spectroscopy. The results show that oleuropein is relatively stable in water or ethanol, but that under UV-C light undergoes a series of fast decomposition reactions leading to hydroxytyrosol and elenolic acid. Overall, this study provides evidences that the degradation of oleuropein by UV-C light follows a mechanism dependent on the solvent used. Moreover, the solvent affects the resulting redox properties of the solution.
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Affiliation(s)
- Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy.
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy.
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy.
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A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components. Food Chem 2017; 221:1135-1144. [DOI: 10.1016/j.foodchem.2016.11.046] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 10/05/2016] [Accepted: 11/08/2016] [Indexed: 01/08/2023]
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10
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Beltrán Ortega J, Martínez Gila DM, Aguilera Puerto D, Gámez García J, Gómez Ortega J. Novel technologies for monitoring the in-line quality of virgin olive oil during manufacturing and storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4644-4662. [PMID: 27012363 DOI: 10.1002/jsfa.7733] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 03/12/2016] [Accepted: 03/20/2016] [Indexed: 06/05/2023]
Abstract
The quality of virgin olive oil is related to the agronomic conditions of the olive fruits and the process variables of the production process. Nowadays, food markets demand better products in terms of safety, health and organoleptic properties with competitive prices. Innovative techniques for process control, inspection and classification have been developed in order to to achieve these requirements. This paper presents a review of the most significant sensing technologies which are increasingly used in the olive oil industry to supervise and control the virgin olive oil production process. Throughout the present work, the main research studies in the literature that employ non-invasive technologies such as infrared spectroscopy, computer vision, machine olfaction technology, electronic tongues and dielectric spectroscopy are analysed and their main results and conclusions are presented. These technologies are used on olive fruit, olive slurry and olive oil to determine parameters such as acidity, peroxide indexes, ripening indexes, organoleptic properties and minor components, among others. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Julio Beltrán Ortega
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain.
| | - Diego M Martínez Gila
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain
| | - Daniel Aguilera Puerto
- ANDALTEC, Plastic Technological Center, Avd. Principal s/n. Ampliación Polígono Cañada de la Fuente, C/ Vilches s/n, 23600, Martos, Jaén, Spain
| | - Javier Gámez García
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain
| | - Juan Gómez Ortega
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain
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Valli E, Bendini A, Berardinelli A, Ragni L, Riccò B, Grossi M, Gallina Toschi T. Rapid and innovative instrumental approaches for quality and authenticity of olive oils. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600065] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Enrico Valli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Annachiara Berardinelli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Luigi Ragni
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Bruno Riccò
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Marco Grossi
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
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