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Yara-Varón E, Li Y, Balcells M, Canela-Garayoa R, Fabiano-Tixier AS, Chemat F. Vegetable Oils as Alternative Solvents for Green Oleo-Extraction, Purification and Formulation of Food and Natural Products. Molecules 2017; 22:E1474. [PMID: 28872605 PMCID: PMC6151617 DOI: 10.3390/molecules22091474] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 08/28/2017] [Accepted: 09/02/2017] [Indexed: 11/26/2022] Open
Abstract
Since solvents of petroleum origin are now strictly regulated worldwide, there is a growing demand for using greener, bio-based and renewable solvents for extraction, purification and formulation of natural and food products. The ideal alternative solvents are non-volatile organic compounds (VOCs) that have high dissolving power and flash point, together with low toxicity and less environmental impact. They should be obtained from renewable resources at a reasonable price and be easy to recycle. Based on the principles of Green Chemistry and Green Engineering, vegetable oils could become an ideal alternative solvent to extract compounds for purification, enrichment, or even pollution remediation. This review presents an overview of vegetable oils as solvents enriched with various bioactive compounds from natural resources, as well as the relationship between dissolving power of non-polar and polar bioactive components with the function of fatty acids and/or lipid classes in vegetable oils, and other minor components. A focus on simulation of solvent-solute interactions and a discussion of polar paradox theory propose a mechanism explaining the phenomena of dissolving polar and non-polar bioactive components in vegetable oils as green solvents with variable polarity.
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Affiliation(s)
- Edinson Yara-Varón
- Laboratoire GREEN, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
- Department of Chemistry, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
| | - Ying Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Mercè Balcells
- Department of Chemistry, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
| | - Ramon Canela-Garayoa
- Department of Chemistry, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
| | - Anne-Sylvie Fabiano-Tixier
- Laboratoire GREEN, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
| | - Farid Chemat
- Laboratoire GREEN, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
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Caporaso N, Formisano D, Genovese A. Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 2017; 58:2829-2841. [PMID: 28662342 DOI: 10.1080/10408398.2017.1343797] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the use these extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive results were obtained when applied in meat products. Other examples of using natural phenolic extracts from other sources are suggested also for OMW extracts, to expand their use and thus to improve the nutritional and technological quality of foods.
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Affiliation(s)
- Nicola Caporaso
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy.,b Division of Food Science , University of Nottingham , Sutton Bonington , UK
| | - Diego Formisano
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| | - Alessandro Genovese
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
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Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage. Eur J Nutr 2016; 56:1597-1607. [DOI: 10.1007/s00394-016-1205-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2015] [Accepted: 03/12/2016] [Indexed: 10/22/2022]
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Global metabolomic profiling of human serum from obese individuals by liquid chromatography–time-of-flight/mass spectrometry to evaluate the intake of breakfasts prepared with heated edible oils. Food Chem 2013; 141:1722-31. [DOI: 10.1016/j.foodchem.2013.04.073] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2012] [Revised: 04/14/2013] [Accepted: 04/20/2013] [Indexed: 01/05/2023]
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Perez-Herrera A, Rangel-Zuñiga OA, Delgado-Lista J, Marin C, Perez-Martinez P, Tasset I, Tunez I, Quintana-Navarro GM, Lopez-Segura F, Luque de Castro MD, Lopez-Miranda J, Camargo A, Perez-Jimenez F. The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people. Food Chem 2013; 138:2250-9. [DOI: 10.1016/j.foodchem.2012.12.023] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2012] [Revised: 11/29/2012] [Accepted: 12/04/2012] [Indexed: 01/24/2023]
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Analysis of esterified and nonesterified fatty acids in serum from obese individuals after intake of breakfasts prepared with oils heated at frying temperature. Anal Bioanal Chem 2013; 405:6117-29. [DOI: 10.1007/s00216-013-7004-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2013] [Revised: 04/16/2013] [Accepted: 04/18/2013] [Indexed: 12/21/2022]
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Ferreiro-Vera C, Priego-Capote F, Mata-Granados JM, Luque de Castro MD. Short-term comparative study of the influence of fried edible oils intake on the metabolism of essential fatty acids in obese individuals. Food Chem 2012; 136:576-84. [PMID: 23122100 DOI: 10.1016/j.foodchem.2012.08.081] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2011] [Revised: 03/01/2012] [Accepted: 08/31/2012] [Indexed: 11/28/2022]
Abstract
The effect of breakfast intake of fried oils containing natural antioxidants or a synthetic autooxidation inhibitor on the metabolism of essential fatty acids focused on obese individuals. Serum levels of eicosanoids were compared in individuals before and after intake of different breakfasts. Univariate descriptive analysis was used to characterise the cohort selected for this study and multivariate analysis to reveal statistical differences of normalised eicosanoids concentrations (determined by solid-phase extraction coupled to LC-MS/MS) depending on the edible oil used for breakfast preparation. The results showed that the intake of breakfast prepared with pure sunflower oil subjected to deep frying causes an effect over the eicosanoids profile that enables discrimination versus the rest of individuals. The effect was a significant increase in the concentration of hydroxyoctadecadienoic acid (HODE) metabolites, indicative markers of the intake of fried oils. The concentration of HODE metabolites was lower when the oil contained either natural antioxidants from olive-oil pomace or a synthetic autooxidation inhibitor as dimethylsiloxane. The comparison of the effect of fried sunflower oils with fried extra virgin olive oil shows the benefits associated to the consumption of the latter.
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Affiliation(s)
- Carlos Ferreiro-Vera
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain
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Sánchez de Medina V, Priego-Capote F, Luque de Castro MD. Characterization of refined edible oils enriched with phenolic extracts from olive leaves and pomace. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5866-5873. [PMID: 22616838 DOI: 10.1021/jf301161v] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Refined edible oils (viz., oils from maize, soya, high-oleic sunflower, sunflower, olive, and rapeseed) enriched at two concentration levels (200 and 400 μg/mL total phenolic content) with phenolic extracts isolated from olive pomace and leaves have been characterized and compared with nonenriched oils and extra virgin olive oil (EVOO). Enriched oils were analyzed by LC-TOF/MS to generate representative fingerprints and compared with nonenriched oils and EVOO by unsupervised principal component analysis (PCA). The two raw materials reported enriched oils with profiles which were compared with those provided by EVOOs. Correlation analysis enabled us to establish the enriched oils with a composition more similar to EVOO. Discrimination according to the enrichment level depended on the raw material for extracts, and a global discussion about the enrichment on relevant phenolic compounds present in EVOO has reported quantitative results concerning the enrichment level for those significant compounds with known nutraceutical properties.
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Affiliation(s)
- V Sánchez de Medina
- Department of Analytical Chemistry, Annex C-3, University of Córdoba Agroalimentary Excellence Campus, ceiA3, and Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba , E-14071, Córdoba, Spain
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Perez-Herrera A, Delgado-Lista J, Torres-Sanchez LA, Rangel-Zuñiga OA, Camargo A, Moreno-Navarrete JM, Garcia-Olid B, Quintana-Navarro GM, Alcala-Diaz JF, Muñoz-Lopez C, Lopez-Segura F, Fernandez-Real JM, Luque de Castro MD, Lopez-Miranda J, Perez-Jimenez F. The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds. Mol Nutr Food Res 2011; 56:510-4. [PMID: 22162245 DOI: 10.1002/mnfr.201100533] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2011] [Revised: 09/08/2011] [Accepted: 09/27/2011] [Indexed: 11/08/2022]
Abstract
SCOPE Heating during the process of cooking alters the chemical properties of foods and may affect subsequent postprandial inflammation. We tested the effects of four meals rich in different oils subjected to heating on the postprandial inflammatory metabolism of peripheral blood mononuclear cells (PBMCs). METHODS AND RESULTS Twenty obese participants received four breakfasts following a randomized crossover design, consisting of milk and muffins made with different oils (virgin olive oil (VOO), sunflower oil (SFO), and a mixture of seeds oil (SFO/canola oil) with added either dimethylpolysiloxane (SOD), or natural antioxidants from olive mill wastewater alperujo (phenols; SOP)), previously subjected to 20 heating cycles. Postprandial inflammatory status in PBMCs was assessed by the activation of nuclear NF-κB, the concentration in cytoplasm of the NF-κB inhibitor (IκB-α), the mRNA levels of NF-κB subunits and activators (p65, IKKβ, and IKKα) and other inflammatory molecules (TNF-α, IL-1β, IL-6, MIF, and JNK), and lipopolysaccharide (LPS) levels. VOO and SOP breakfasts reduced NF-κB activation, increased IκB-α, and decreased LPS plasma concentration. SFO increased IKKα, IKKβ, p65, IL-1b, IL-6, MIF, and JNK mRNA levels, and plasma LPS. CONCLUSION Oils rich in phenols, whether natural (VOO) or artificially added (SOP), reduce postprandial inflammation, compared with seed oil (sunflower).
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Affiliation(s)
- A Perez-Herrera
- Lipids and Atherosclerosis Unit, Department of Medicine, IMIBIC/Hospital Universitario Reina Sofia/Universidad de Cordoba, Cordoba, Spain
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Sánchez de Medina V, Priego-Capote F, Jiménez-Ot C, Luque de Castro MD. Quality and stability of edible oils enriched with hydrophilic antioxidants from the olive tree: the role of enrichment extracts and lipid composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11432-11441. [PMID: 21950491 DOI: 10.1021/jf2020528] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Phenolic extracts from olive tree leaves and olive pomace were used to enrich refined oils (namely, maize, soy, high-oleic sunflower, sunflower, olive, and rapeseed oils) at two concentration levels (200 and 400 μg/mL, expressed as gallic acid). The concentration of characteristic olive phenols in these extracts together with the lipidic composition of the oils to be enriched influenced the mass transfer of the target antioxidants, which conferred additional stability and quality parameters to the oils as a result. In general, all of the oils experienced either a noticeable or dramatic improvement of their quality-stability parameters (e.g., peroxide index and Rancimat) as compared with their nonenriched counterparts. The enriched oils were also compared with extra virgin olive oil with a natural content in phenols of 400 μg/mL. The healthy properties of these phenols and the scarce or nil prices of the raw materials used can convert oils in supplemented foods or even nutraceuticals.
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Affiliation(s)
- Verónica Sánchez de Medina
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain
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Ricárdez OFM, Ruiz-Jiménez J, Lagunez-Rivera L, de Castro MDL. Fast ultrasound-assisted extraction of polar (phenols) and nonpolar (lipids) fractions in Heterotheca inuloides Cass. PHYTOCHEMICAL ANALYSIS : PCA 2011; 22:484-491. [PMID: 21433159 DOI: 10.1002/pca.1305] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2010] [Revised: 10/01/2010] [Accepted: 10/04/2010] [Indexed: 05/30/2023]
Abstract
INTRODUCTION Heterotheca inuloides Cass., also known as "arnica", is used in traditional medicine in Mexico. OBJECTIVE Development of fast methods for the extraction of lipidic and phenolic fractions from arnica plants and their subsequent characterization. METHODOLOGY Ultrasound was applied to accelerate extraction of the target compounds from this plant and reduce the use of organic solvents as compared with conventional methods. Gas chromatography-ion trap mass spectrometry and liquid chromatography with diode-array detection were used for the characterization of the lipidic and phenolic fractions, respectively. RESULTS Under optimal extraction conditions, 9 and 55 min were necessary to complete extraction of the lipidic and phenolic fractions, respectively. The fatty acids present at the highest concentrations in H. inuloides were eicosatetraenoic n3 (24.6 μg/g), cis-9-hexadecenoic n7 (23.1 μg/g), exacosanoic (22.7 μg/g) and cis-9-octadecenoic acid (21.3 μg/g), while the rest were in the range 7.6-1.3 μg/g. The most concentrated phenols were guaiacol (41.5 μg/g), catechin (38.7 μg/g), ellagic acid (35.9 μg/g), carbolic acid (24.2 μg/g) and p-coumaric acid (19.5 μg/g), while the rest were in the range 5.1-0.4 μg/g. CONCLUSION Ultrasound reduces the time necessary to complete the extraction 160 and 26 times, the extraction volume 2.5 and 4 times, and increases the extraction efficiency 5 and 3 times for lipidic and phenolic fractions, respectively, in comparison with conventional extraction methods. In addition, the characterization of the lipidic and phenolic fractions constitutes a first approach to the H. inuloides metabolome.
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Affiliation(s)
- O F Mijangos Ricárdez
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, E-14071, Córdoba, Spain
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Orozco-Solano MI, Priego-Capote F, Luque de Castro MD. Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9806-9814. [PMID: 21859091 DOI: 10.1021/jf2019159] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The stability of the antioxidant fraction in edible vegetable oils has been evaluated during a simulated deep frying process at 180 °C. Four edible oils (i.e., extra-virgin olive oil with a 400 μg/mL overall content in naturally existing phenols; high-oleic sunflower oil without natural content of these compounds but enriched either with hydrophilic antioxidants isolated from olive pomace or with an oxidation inhibitor, dimethylsiloxane; and sunflower oil without enrichment) were subjected to deep heating consisting of 20 cycles at 180 °C for 5 min each. An oil aliquot was sampled after each heating cycle to study the influence of heating on the antioxidant fraction composed of hydrophilic and lipophilic antioxidants such as phenols and tocopherols, respectively. The decomposition curves for each group of compounds caused by the influence of deep heating were studied to compare their resistance to oxidation. Thus, the suitability of olive pomace as raw material to obtain these compounds offers an excellent alternative to the use of olive-tree materials different from leaves. The enrichment of refined edible oils with natural antioxidants from olive pomace is a sustainable strategy to take benefits from this residue.
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Affiliation(s)
- M I Orozco-Solano
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, and Andalusian Institute of Fine Chemistry and Nanotechnology (IAQFN), University of Córdoba, E-14071 Córdoba, Spain
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Orozco MI, Priego-Capote F, Luque de Castro MD. Influence of deep frying on the unsaponifiable fraction of vegetable edible oils enriched with natural antioxidants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7194-7202. [PMID: 21644588 DOI: 10.1021/jf2015792] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The influence of deep frying, mimicked by 20 heating cycles at 180 °C (each cycle from ambient temperature to 180 °C maintained for 5 min), on the unsaponifiable fraction of vegetable edible oils represented by three characteristic families of compounds (namely, phytosterols, aliphatic alcohols, and triterpenic compounds) has been studied. The target oils were extra virgin olive oil (with intrinsic content of phenolic antioxidants), refined sunflower oil enriched with antioxidant phenolic compounds isolated from olive pomace, refined sunflower oil enriched with an autoxidation inhibitor (dimethylpolysiloxane), and refined sunflower oil without enrichment. Monitoring of the target analytes as a function of both heating cycle and the presence of natural antioxidants was also evaluated by comparison of the profiles after each heating cycle. Identification and quantitation of the target compounds were performed by gas cromatography-mass spectrometry in single ion monitoring mode. Analysis of the heated oils revealed that the addition of natural antioxidants could be an excellent strategy to decrease degradation of lipidic components of the unsaponifiable fraction with the consequent improvement of stability.
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Affiliation(s)
- Mara I Orozco
- Department of Analytical Chemistry, University of Córdoba , E-14071 Córdoba, Spain
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El Riachy M, Priego-Capote F, León L, Rallo L, Luque de Castro MD. Hydrophilic antioxidants of virgin olive oil. Part 1: Hydrophilic phenols: A key factor for virgin olive oil quality. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000400] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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García-González DL, Aparicio R. Research in olive oil: challenges for the near future. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12569-12577. [PMID: 21087051 DOI: 10.1021/jf102735n] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Olive oil, a traditional food product with thousands of years of history, is continually evolving toward a more competitive global market. Being one of the most studied foods across different disciplines, olive oil still needs intensive research activity to face some vulnerabilities and challenges. This perspective describes some of them and shows a vision of research on olive oil for the near future, bringing together those aspects that are more relevant for better understanding and protection of this edible oil. To accomplish the most urgent challenges, some possible strategies are outlined, taking advantage of the latest analytical advances, considering six areas: (i) olive growing; (ii) processing, byproduct, and environmental issues; (iii) virgin olive oil sensory quality; (iv) purity, authentication, and traceability; (v) health and nutrition; (vi) consumers. The coming research, besides achieving those challenges, would increase the understanding of some aspects that are still the subject of debate and controversy among scientists focused on olive oil.
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Szydłowska-Czerniak A, Amarowicz R, Szłyk E. Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900292] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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