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Phenolic Transition from Olive Fruits at Different Ripening Stages to Olive Oil: Process Optimization and Determination by Spectrophotometric and Chromatographic Methods. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02364-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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2
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High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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3
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The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02862-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractA new technology used to reduce the temperature of olive paste was applied to the extra virgin olive oil (EVOO) mechanical extraction process. The performance of a cooling crusher that was able to counteract the thermal increase that occurs during olive fruit grinding was analyzed to evaluate the effects on the development of volatile compounds and the concentration of hydrophilic phenols in the final product. The volatile profiles and phenolic fraction of EVOOs extracted from three different cultivars (Coratina, Peranzana, and Moresca) were positively affected by the use of lower temperatures during the crushing phase. The volatile fractions showed increases in the total aldehydes, mainly related to the concentrations of (E)-2-hexenal, and reductions in the total alcohols, mainly due to 1-penten-3-ol, 1-hexanol and (Z)-3-hexen-1-ol contents. The use of a lower temperature reduced the level of oxidative processes, protecting the phenolic compounds in the Moresca and Peranzana EVOOs by 17.8 and 12.1%, respectively.
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4
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Irmak Ş, Dıraman H. Chemometric characterization of raw olives from important Turkish table olive cultivars Cvs. using HPLC-DAD method based on their biophenolic profiles. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1792-1800. [PMID: 35531419 PMCID: PMC9046514 DOI: 10.1007/s13197-021-05190-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/02/2021] [Accepted: 06/26/2021] [Indexed: 05/03/2023]
Abstract
In this study, raw fruits of important olive cultivars mostly used in the Turkish table (and oil) olive sector, Ayvalik, Gemlik, Domat, Memecik and Uslu, were investigated based on their biophenolic profiles by a HPLC-DAD method. Biophenolic compounds have great importance in olive processing (table and oil) technology and human nutrition physiology and are commonly found in natural products obtained from fruits and vegetables, including table olives and olive oil. Raw olive fruits samples, grown in Bornova and Kemapaşa which are the experimantal areas of Olive Research Institute (İzmir-Turkey), were harvested in different maturity stages during two corp years (2007-2008). The total phenolic content (TPC) and the simple biophenolic profile analysis of raw olive samples were carried out using UV/VIS spectroscopic and HPLC-DAD methods, respectively. It was showed that domestic olive cultivars, mostly used in table and oil technologies, exposed great differences in biophenolic profiles due to the cultivar and harvest time according to the results of this study. TPC data for all raw samples varied from1 89.8 mg GAE /100 g (Domat) to 421 mg GAE /100 g (Uslu). Hydroxytyrosol (HT) was the major phenolic compound for all raw olive samples and it varied from 58.70 mg/100 g (Uslu) to 27.53 mg/100 g (Memecik). The highest amount of tyrosol (TY) compound was found Uslu (21.23 mg/100 g) while Ayvalik had the lowest amount of this compound (6.13 mg/100 g). In this study, the raw fruits of the domestic five table cultivars were characterized and classified chemometric methods (Principal Component Analysis, PCA and Hierarchical Cluster Analysis, HCA) based on their simple phenolic compounds. Luteloin (LT) was effective on the characterization of Uslu cultivar while Gemlik was classified with the apigenin (APG). The Hydroxytyrosol (HT) was discriminative in classification of Memecik cultivar whereas the tyrosol (TY) played role in characterization of Ayvalik cultivar.
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Affiliation(s)
- Şahnur Irmak
- Deparment of Food Technologies, Research Institute for Olive Culture, 35100 Bornova İzmir, Turkey
| | - Harun Dıraman
- Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, 03200 Afyonkarahisar, Turkey
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Vallone M, Aiello G, Bono F, De Pasquale C, Presti G, Catania P. An Innovative Malaxer Equipped with SCADA Platform for Improving Extra Virgin Olive Oil Quality. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22062289. [PMID: 35336460 PMCID: PMC8948653 DOI: 10.3390/s22062289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 06/12/2023]
Abstract
Agriculture 4.0 is gaining more attention, and all companies are thinking about innovating machines to increase income and improve the quality of the final products. In the agro-food sector, there is space for innovation, as it is far behind the industrial sector. This paper reports an industrial-scale study on the application of an innovative system for the extraction of Sicilian EVOO (extra virgin olive oil) to improve both process management and the quality of the product. Based on previous studies, the authors suggested an innovative machine equipped with a SCADA (supervisory control and data acquisition system) for oxygen and process duration monitoring and control. The objective of the research was thus to discuss the development of a SCADA platform applied to the malaxer and the establishment of an optimized approach to control the main process parameters for obtaining high-quality EVOO. The SCADA system application in the EVOO extraction process allowed a qualitative improvement of the Sicilian EVOO of Nocellara del Belice and Cerasuola cultivars. The use of the innovative system made it possible to increase the values of tocopherols (by about 25%) in Cerasuola cultivar and total phenol content (by about 30%) in Nocellara del Belice cultivar EVOOs.
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Affiliation(s)
- Mariangela Vallone
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy; (M.V.); (C.D.P.)
| | - Giuseppe Aiello
- Department of Engineering, University of Palermo, Viale Delle Scienze Ed. 9, 90128 Palermo, Italy;
| | - Filippa Bono
- Department of Economics, Business and Statistics, University of Palermo, Viale Delle Scienze Ed. 13, 90128 Palermo, Italy;
| | - Claudio De Pasquale
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy; (M.V.); (C.D.P.)
| | - Giovanni Presti
- Chemical Laboratory of Palermo, Italian Customs and Monopolies Agency, Via Crispi, 143, 90133 Palermo, Italy;
| | - Pietro Catania
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze Ed. 4, 90128 Palermo, Italy; (M.V.); (C.D.P.)
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6
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Mancebo-Campos V, Salvador MD, Fregapane G. Modelling Virgin Olive Oil Potential Shelf-Life from Antioxidants and Lipid Oxidation Progress. Antioxidants (Basel) 2022; 11:antiox11030539. [PMID: 35326189 PMCID: PMC8944963 DOI: 10.3390/antiox11030539] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/01/2022] [Accepted: 03/09/2022] [Indexed: 01/25/2023] Open
Abstract
The development of effective shelf-life prediction models is extremely important for the olive oil industry. This research is the continuation of a previous accelerated shelf-life test at mild temperature (40–60 °C), applied in this case to evaluate the oxidation effect of temperature on minor components (phenols, tocopherol, pigments) to properly complete a shelf-life predictive model. The kinetic behaviour of phenolic compounds, α-tocopherol and pigments during storage of different virgin olive oil samples at different temperatures (25–60 °C) is reported. Hydroxytyrosol, tyrosol and α-tocopherol fitted to pseudo-zero-order kinetics, whereas secoiridoid derivatives of hydroxytyrosol and tyrosol, o-diphenols and total phenols apparently followed pseudo-first-order kinetics. The temperature-dependent kinetic of phenolic compounds and α-tocopherol were well described by the linear Arrhenius model. The apparent activation energy was calculated. Principal component analysis was used to transform the considered compositional and degradation variables into fewer uncorrelated principal components resulting in 4: “no oxidizable substrate”, “initial oxidation state and conditions”, “free simple phenols”, and “degradation rates”. In addition, multivariate linear regression was used to yield several modelling equations for shelf-life prediction, considering initial composition and experimental variables easily determined in accelerated storage.
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7
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Olmo-Cunillera A, Lozano-Castellón J, Pérez M, Miliarakis E, Tresserra-Rimbau A, Ninot A, Romero-Aroca A, Lamuela-Raventós RM, Vallverdú-Queralt A. Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds. Antioxidants (Basel) 2021; 10:antiox10111819. [PMID: 34829690 PMCID: PMC8614922 DOI: 10.3390/antiox10111819] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/14/2021] [Accepted: 11/15/2021] [Indexed: 12/02/2022] Open
Abstract
To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with health-promoting properties and pleasant sensory properties, studies are needed to establish optimal production parameters. Bioactive components of EVOO, including phenolic compounds, carotenoids, chlorophylls, tocopherols, and squalene, contribute to its organoleptic properties and beneficial health effects. The aim of this study was to develop an Arbequina EVOO with high phenol content, particularly oleocanthal and oleacein, on a laboratory scale by analyzing the effects of different temperatures (20, 25, and 30 °C) and times (30 and 45 min) of malaxation. Higher temperatures decreased the levels of the phenolic compounds, secoiridoids, tocopherols, and squalene, but increased the pigments. EVOO with the highest quality was produced using malaxation parameters of 20 °C and 30 min, although oleocanthal and oleacein were higher at 30 and 25 °C, respectively. Overall, 20 °C and 30 min were the processing conditions that most favored the physiological and chemical processes that contribute to higher levels of bioactive compounds in the oil and diminished their degradation and oxidation processes.
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Affiliation(s)
- Alexandra Olmo-Cunillera
- 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, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - 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, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 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, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Eleftherios Miliarakis
- 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, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
| | - Anna Tresserra-Rimbau
- 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, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Antònia Ninot
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain; (A.N.); (A.R.-A.)
| | - Agustí Romero-Aroca
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain; (A.N.); (A.R.-A.)
| | - Rosa Maria 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, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 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, 08028 Barcelona, Spain; (A.O.-C.); (J.L.-C.); (M.P.); (E.M.); (A.T.-R.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
- Correspondence:
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8
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Kalogiouri NP, Kritikou E, Martakos IC, Lazarou C, Pentogennis M, Thomaidis NS. Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS. Molecules 2021; 26:5634. [PMID: 34577106 PMCID: PMC8471387 DOI: 10.3390/molecules26185634] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 09/01/2021] [Accepted: 09/13/2021] [Indexed: 01/18/2023] Open
Abstract
Extra virgin olive oil (EVOO) is recognized for its nutritional virtues and the beneficial health effects deriving from its hydrophilic fraction (phenolic acids, phenolic alcohols, flavonoids, and secoiridoids). The phenolic compounds of EVOOs possess multiple biological properties such as antioxidant, antimicrobial, anticarcinogenic, and anti-inflammatory properties, among others. Considering that EVOOs produced in Greece are recognized as high-quality products due to their rich phenolic content, it is imperative to characterize Greek monovarietal EVOOs and ensure that their uniqueness is closely linked to their botanical and territorial origin. In this work, an ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS) analytical method combined with target and suspect screening was used to characterize monovarietal EVOOs of the Kolovi variety from Lesvos, and thereby establish their phenolic fingerprint. Overall, 25 phenols were determined, and the total quantification and semi-quantification results ranged between 251 and 1230 mg/kg, highlighting the high phenolic content of the Kolovi variety from the island of Lesvos in the North Aegean.
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Affiliation(s)
| | | | | | | | | | - Nikolaos S. Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (N.P.K.); (E.K.); (I.C.M.); (C.L.); (M.P.)
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9
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Kritikou E, Kalogiouri NP, Kostakis M, Kanakis DC, Martakos I, Lazarou C, Pentogennis M, Thomaidis NS. Geographical Characterization of Olive Oils from the North Aegean Region Based on the Analysis of Biophenols with UHPLC-QTOF-MS. Foods 2021; 10:foods10092102. [PMID: 34574212 PMCID: PMC8468971 DOI: 10.3390/foods10092102] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/29/2021] [Accepted: 09/03/2021] [Indexed: 11/16/2022] Open
Abstract
Olive oil is famous due to the nutritional properties and beneficial health effects. The exceptional properties of virgin (VOO) and extra virgin olive oil (EVOO) are credited to the bioactive constituents of their polar fraction, the phenolic compounds. The concentration and composition of biophenols can be influenced by the geographical origin, the cultivar, as well as several agronomic and technological parameters. In this study, an ultra-high-performance liquid chromatography coupled to quadrupole-time of flight tandem mass spectrometry (UHPLC-QTOF-MS) method was used to determine biophenols in Greek EVOOs from five islands originating from the North Aegean Region (Chios, Fournoi, Ikaria, Lesvos, and Samos) through target and suspect screening. In total, 14 suspect and 5 target compounds were determined in the analyzed EVOOs. The quantitative and semiquantitative results were compared to investigate discriminations between different regions. Significant differences were found between the islands based on the overall phenolic content and the concentration levels of individual compounds, as well. In the case of Lesvos, the territory was separated in subdivisions (zones), and each zone was studied individually.
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10
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Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extracts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111542] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of 'Corbella' Extra-Virgin Olive Oil. Antioxidants (Basel) 2021; 10:antiox10060877. [PMID: 34070852 PMCID: PMC8229988 DOI: 10.3390/antiox10060877] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 05/26/2021] [Accepted: 05/26/2021] [Indexed: 01/09/2023] Open
Abstract
The ancient ‘Corbella’ olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was to determine the effect of agronomic and technical factors on the phenolic fingerprint of EVOO and to establish the optimum harvesting time and crushing and malaxation conditions for ‘Corbella’ olives. Therefore, three different ripening indices (0.3, 1.2, and 3.2) and three crushing temperatures (10, 18, and 25 OC) were studied. Additionally, a factorial design to optimize the phenolic concentration of the EVOO was developed, applying a range of sieve diameters (4 and 6 mm), and malaxation time (30 and 60 min) and temperature (27, 32, and 37 °C). The phenolic profile was analyzed by ultra-high performance liquid chromatography coupled to mass spectrometry in a tandem detector. The level of secoiridoids, the major phenolic compounds in the oil, was higher when using olives harvested earlier. Oleuropein aglycone and ligstroside aglycone were degraded during crushing at high temperatures, resulting in the formation of oleacein and oleocanthal. The best processing conditions in terms of total phenolic content were found to be 30 min of malaxation at 37 OC, the crushing size not having any affect.
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12
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Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes. Processes (Basel) 2021. [DOI: 10.3390/pr9060953] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and environmental sustainability. This review discusses typical processing factors responsible for the fate of endogenous phenolics in olive oil products/by-products and provides an overview of the possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally valorize the by-products.
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Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees ( Olea europaea var. sylvestris). Molecules 2021; 26:molecules26051304. [PMID: 33671061 PMCID: PMC7957623 DOI: 10.3390/molecules26051304] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/23/2021] [Accepted: 02/24/2021] [Indexed: 11/18/2022] Open
Abstract
Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.
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14
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Marx ÍM, Rodrigues N, Veloso AC, Casal S, Pereira JA, Peres AM. Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110426] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim. Food Chem 2020; 337:127726. [PMID: 32795854 DOI: 10.1016/j.foodchem.2020.127726] [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: 05/07/2020] [Revised: 07/24/2020] [Accepted: 07/29/2020] [Indexed: 12/16/2022]
Abstract
Phenolic compounds contribute to the bioactive properties of olive oil. However, olive oils can only support a health claim concerning the protection against oxidative stress depending on the polyphenolic concentration, requiring effective measures during extraction to preserve/enhance their concentrations. The effect of the malaxation temperature (22, 28 and 34 °C) on the phenolic profile was studied for industrially extracted cv. Cobrançosa oils. Higher malaxation temperatures decreased the contents of the majority of the chromatographically detected compounds (P < 0.05, one-way ANOVA), enabling oils' differentiation. This decreasing trend was observed for hydroxytyrosol and tyrosol bound forms, determinant for the health claim, which were also negatively affected by temperature, despite revealing that all the industrially extracted oils tested supported the health claim. The observed constant free to bound forms ratio showed that the temperature range tested had a minor effect on bound-forms hydrolysis, being both free and bound forms equally affected by temperature.
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Bianchi B, Tamborrino A, Giametta F, Squeo G, Difonzo G, Catalano P. Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality. Foods 2020; 9:foods9060813. [PMID: 32575681 PMCID: PMC7353554 DOI: 10.3390/foods9060813] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/18/2020] [Accepted: 06/18/2020] [Indexed: 11/16/2022] Open
Abstract
The properties of food products are the result of changes produced in raw materials as a result of process treatments. In the olive oil extraction process, these changes can be observed as differences in quality, nutritional characteristics, taste, and flavor, and are especially due to the time and temperature of the malaxation phase. These parameters are closely related to the mechanical design of malaxer machines. In this study, a new reel model for malaxer machines was designed. The new model was incorporated into an industrial malaxer machine and experimental tests were carried out to study the effects of two different reel designs (modified and unmodified profile) on the rheological characteristics of olive paste, the energy consumption of the plant, and the temperature profile inside the machine. The main commercial parameters of the produced olive oil were studied, as well as the extraction yield and the extraction efficiency of the plant. The malaxer machine equipped with the modified reel showed better homogenization of the paste, which led to improved heat exchange and rheological properties. The results of this study showed that a specific modification of the rotating reel can improve the performance of the malaxer in terms of improving the viscosity of the paste, 127,157.67 (mPa sn) for the malaxer with the modified reel at the beginning of malaxation, reaching a final value of 64,626.00 (mPa sn) at the end. The unmodified malaxer showed an initial viscosity coefficient of 133,754.00 (mPa sn) and a final value of 111,990.67 (mPa sn). This led to a reduction in malaxing times, an increase in the work capacity of the plant, and a reduction in total energy consumption and slowed down the oxidative phenomena responsible for the decrease in the quality of olive oil.
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Affiliation(s)
- Biagio Bianchi
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy;
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy;
- Correspondence: (A.T.); (G.S.); Tel.: +39-0805443122 (A.T.); +39-0805442272 (G.S.)
| | - Ferruccio Giametta
- Department of Agriculture, Environment and Food, University of Molise, Via De Sanctis. n.c., 86100 Campobasso, Italy; (F.G.); (P.C.)
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy;
- Correspondence: (A.T.); (G.S.); Tel.: +39-0805443122 (A.T.); +39-0805442272 (G.S.)
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy;
| | - Pasquale Catalano
- Department of Agriculture, Environment and Food, University of Molise, Via De Sanctis. n.c., 86100 Campobasso, Italy; (F.G.); (P.C.)
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Diamantakos P, Giannara T, Skarkou M, Melliou E, Magiatis P. Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties. Molecules 2020; 25:molecules25102449. [PMID: 32456326 PMCID: PMC7287853 DOI: 10.3390/molecules25102449] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/18/2020] [Accepted: 05/21/2020] [Indexed: 11/16/2022] Open
Abstract
The phenolic fraction of the extra virgin olive oil (EVOO) has been studied over the past two decades because of its important health protective properties. Numerous studies have been performed in order to clarify the most crucial factors that affect the concentration of the EVOO’s phenolic fraction and many contradictory results have been reported. Having as target to maximize the phenolic content of EVOO and its healthy properties we investigated the impact of harvest time, malaxation temperature, and malaxation duration on the concentration of individual phenols in extra virgin olive oil. Olive oil was prepared in a lab-scale olive mill from different varieties in Greece. The extraction process for cultivar (cv) Koroneiki samples was performed at five different harvest periods from the same trees with three different malaxation temperatures and five different malaxation duration times (N = 75). Similar types of experiments were also performed for other varieties: cv Athenolia (N = 20), cv Olympia (N = 3), cv Kalamata (N = 3), and cv Throubolia Aegean (N=3) in order to compare the changes in the phenolic profile during malaxation. The quantitative analysis of the olive oil samples with NMR showed that the total phenolic content has a negative correlation with the ripening degree and the malaxation time. The NMR data we collected helped us to quantitate not only the total phenolic content but also the concentration of the major phenolic compounds such as oleocanthal, oleacein, oleokoronal, and oleomissional. We noticed different trends for the concentration of these phenols during malaxation process and for different malaxation temperatures. The different trends of the concentration of the individual phenols during malaxation and the completely different behavior of each variety revealed possible biosynthetic formation steps for oleocanthal and oleacein and may explain the discrepancies reported from previous studies.
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18
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Polari JJ, Wang SC. Comparative Effect of Hammer Mill Screen Size and Cell Wall-Degrading Enzymes During Olive Oil Extraction. ACS OMEGA 2020; 5:6074-6081. [PMID: 32226890 PMCID: PMC7098054 DOI: 10.1021/acsomega.0c00036] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 03/04/2020] [Indexed: 06/10/2023]
Abstract
The influence of hammer mill screen size (4.5 and 8.5 mm) and enzyme addition (control and 500 ppm) on olive fruit cell wall breakdown and its consequences in terms of oil recovery and the phenolic content of olive oil was studied at the laboratory scale for "Arbequina" and "Koroneiki" at two different maturities. Water recovery and water-soluble carbohydrates in olive paste after malaxation were measured as an indicator of cell wall breakdown. Smaller screen size and enzymes increase oil recovery for Arbequina with a maturity index of 1.6 (6.3-6.6%); and for Koroneiki at a maturity index of 0.2 (15.0-38%) and 2.6 (1.3-4.3%). For both cultivars, the increase in oil recovery is larger in green fruits compared to more ripe fruit. Water recovery and water-soluble carbohydrates increase with small screen size and the enzyme treatments, even when no increment in oil recovery is observed. The water recovery range was 143-239% for Arbequina and 150-262% for Koroneiki; water-soluble carbohydrate range was 1.8-12.7 g/kg for Arbequina and 0.5-5.4 g/kg for Koroneiki. In general, smaller hammer mill screen size and enzymes increase total phenols in the oil, with a larger difference between control and treatment for green fruit than for the ripe fruit. For Arbequina, increases in total phenol content were in the range of 45-60 and 5-20% at maturity index 1.6 and 3.3, respectively. For Koroneiki, the increases were in the range of 31-121 and 7-9% at maturity index 0.2 and 2.6, respectively. Application of cell wall-degrading enzymes improves the cell wall breakdown caused by hammer mill, leading to higher oil recovery and total phenol content. The magnitude of the effect depends on the cultivar and olive fruit maturity.
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Affiliation(s)
- Juan J. Polari
- Department
of Food Science and Technology, University
of California Davis, One Shields Avenue, Davis, California 95616, United States
| | - Selina C. Wang
- Department
of Food Science and Technology, University
of California Davis, One Shields Avenue, Davis, California 95616, United States
- Olive
Center, University of California Davis, One Shields Avenue, Davis, California 95616, United States
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19
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Potential Protective Role Exerted by Secoiridoids from Olea europaea L. in Cancer, Cardiovascular, Neurodegenerative, Aging-Related, and Immunoinflammatory Diseases. Antioxidants (Basel) 2020; 9:antiox9020149. [PMID: 32050687 PMCID: PMC7070598 DOI: 10.3390/antiox9020149] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 02/06/2020] [Accepted: 02/07/2020] [Indexed: 12/12/2022] Open
Abstract
Iridoids, which have beneficial health properties, include a wide group of cyclopentane [c] pyran monoterpenoids present in plants and insects. The cleavage of the cyclopentane ring leads to secoiridoids. Mainly, secoiridoids have shown a variety of pharmacological effects including anti-diabetic, antioxidant, anti-inflammatory, immunosuppressive, neuroprotective, anti-cancer, and anti-obesity, which increase the interest of studying these types of bioactive compounds in depth. Secoiridoids are thoroughly distributed in several families of plants such as Oleaceae, Valerianaceae, Gentianaceae and Pedialaceae, among others. Specifically, Olea europaea L. (Oleaceae) is rich in oleuropein (OL), dimethyl-OL, and ligstroside secoiridoids, and their hydrolysis derivatives are mostly OL-aglycone, oleocanthal (OLE), oleacein (OLA), elenolate, oleoside-11-methyl ester, elenoic acid, hydroxytyrosol (HTy), and tyrosol (Ty). These compounds have proved their efficacy in the management of diabetes, cardiovascular and neurodegenerative disorders, cancer, and viral and microbial infections. Particularly, the antioxidant, anti-inflammatory, and immunomodulatory properties of secoiridoids from the olive tree (Olea europaea L. (Oleaceae)) have been suggested as a potential application in a large number of inflammatory and reactive oxygen species (ROS)-mediated diseases. Thus, the purpose of this review is to summarize recent advances in the protective role of secoiridoids derived from the olive tree (preclinical studies and clinical trials) in diseases with an important pathogenic contribution of oxidative and peroxidative stress and damage, focusing on their plausible mechanisms of the action involved.
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20
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Gila A, Sánchez‐Ortíz A, Beltrán G, Bejaoui MA, Aguilera MP, Jiménez A. Effect of Clarification System on the Conservation of Virgin Olive Oil during Its Storage. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Abraham Gila
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
| | - Araceli Sánchez‐Ortíz
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
| | - Gabriel Beltrán
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
| | - Mohamed Aymen Bejaoui
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
| | - María Paz Aguilera
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
- Centro Tecnológico del Olivar y del Aceite Fundación Citoliva Parque Científico‐Tecnológico GEOLIT C/ Sierra Morena, Planta Baja. Edif. CTSA módulo 1. 23620 Mengíbar Jaén Spain
| | - Antonio Jiménez
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
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21
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Miho H, Moral J, López-González MA, Díez CM, Priego-Capote F. The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability. Food Chem 2020; 314:126183. [PMID: 31972407 DOI: 10.1016/j.foodchem.2020.126183] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 01/08/2020] [Accepted: 01/08/2020] [Indexed: 01/05/2023]
Abstract
Phenolic compounds largely contribute to the nutraceutical properties of virgin olive oil (VOO), the organoleptic attributes and the shelf life due to their antioxidant capabilities. Due to the relevance of malaxation in the oil extraction process, we tested the effects of malaxation time on the concentrations of relevant phenolic compounds in VOO, and we evaluated the influence of performing malaxation under vacuum. An increase in malaxation time significantly decreased the concentrations of aglycone isomers of oleuropein and ligstroside but, conversely, increased the oleocanthal and oleacein contents. Additionally, malaxation under vacuum led to an increase in phenolic contents compared to standard conditions carried out at atmospheric pressure. Finally, we explored the possibility of predicting the VOO oxidative stability on the basis of the phenolic profile, and a model (R2 = 0.923; p < 0.0001) was obtained by combining the concentration of the VOO phenolic compounds and the main fatty acids.
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Affiliation(s)
- H Miho
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - J Moral
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - M A López-González
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - C M Díez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain.
| | - F Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain.
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22
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Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
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23
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Iqdiam BM, Abuagela MO, Marshall SM, Yagiz Y, Goodrich-Schneider R, Baker GL, Welt BA, Marshall MR. Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Vidal AM, Alcalá S, de Torres A, Moya M, Espínola F. Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800360] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Alfonso M. Vidal
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Sonia Alcalá
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Antonia de Torres
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Manuel Moya
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
| | - Francisco Espínola
- Department of Chemical, Environmental, and Materials EngineeringCentre for Advanced Studies in Energy and Environment (CEAEMA)Agrifood Campus of International Excellence (ceiA3)University of JaénCampus Las Lagunillas, Edif. B‐323071JaénSpain
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25
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Sinrod AJG, Avena-Bustillos RJ, Olson DA, Crawford LM, Wang SC, McHugh TH. Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies. J Food Sci 2019; 84:412-420. [PMID: 30730569 DOI: 10.1111/1750-3841.14447] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 12/18/2018] [Accepted: 12/21/2018] [Indexed: 11/30/2022]
Abstract
This study investigated drum-drying's ability to produce dried food-grade olive pomace as a potential food ingredient that is more nutritionally dense than its freeze-dried and hot-air dried counterparts. The pits and skin were removed from fresh olive pomace, and the remaining pulp was dried to <5% moisture through freeze-drying, hot-air drying, and drum-drying at two rotational speeds. The drying treatments had no significant (P ≤ 0.05) effect on the olive pomace's fat or dietary fiber contents but did increase the L* , a* , and b* color parameter values. Although all the drying treatments significantly (P ≤ 0.05) decreased the fresh olive pomace's antioxidant capacity, drum-drying preserved the olive pomace's antioxidant capacity significantly (P ≤ 0.05) better than freeze-drying and hot-air drying. The drum-dried samples had concentrations of caffeic acid and verbascoside that were significantly (P ≤ 0.05) higher than the other dried pomace samples and were not significantly (P ≤ 0.05) different from the fresh pomace. The drum-dried olive pomace contained concentrations of hydroxytyrosol, tyrosol, vanillic acid, luteolin-7-glucoside, and rutin that were not significantly (P ≤ 0.05) different from the dried sample with the highest concentration of each respective phenolic compound. No oleuropein was found in the fresh or dried olive pomace. The results of this study show that drum-drying is an energy efficient method for converting olive pomace into a stable food-grade supplement that preserves its high phenolic, antioxidant, and dietary fiber contents to potentially benefit human health when incorporated into food or supplement products. PRACTICAL APPLICATION: Pitting and drying converts the olive pomace into a stable form that is free of physical hazards and could be incorporated into food products to increase their nutritional quality through olive pomaces' high fiber, antioxidant, and phenolic contents. Drum-drying allows food-grade olive pomace to retain higher amounts of beneficial soluble phenolics and a higher antioxidant capacity than conventional drying methods, thus furthering olive pomace's potential valorization as a food ingredient.
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Affiliation(s)
- Amanda J G Sinrod
- Western Regional Research Center, Healthy Processed Foods Research, 800 Buchanan St., Albany, CA, 94710, U.S.A
| | - Roberto J Avena-Bustillos
- Western Regional Research Center, Healthy Processed Foods Research, 800 Buchanan St., Albany, CA, 94710, U.S.A
| | - Donald A Olson
- Western Regional Research Center, Healthy Processed Foods Research, 800 Buchanan St., Albany, CA, 94710, U.S.A
| | - Lauren M Crawford
- Department of Food Science and Technology, Univ. of California, Davis, Davis, CA, 95616, U.S.A
| | - Selina C Wang
- Department of Food Science and Technology, Univ. of California, Davis, Davis, CA, 95616, U.S.A
| | - Tara H McHugh
- Western Regional Research Center, Healthy Processed Foods Research, 800 Buchanan St., Albany, CA, 94710, U.S.A
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26
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Vidal AM, Alcalá S, de Torres A, Moya M, Espínola F. Use of talc in oil mills: Influence on the quality and content of minor compounds in olive oils. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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27
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Vidal AM, Alcalá S, de Torres A, Moya M, Espínola F. Industrial production of a balanced virgin olive oil. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.054] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Zanoni B, Breschi C, Canuti V, Guerrini L, Masella P, Picchi M, Parenti A. An original computer program ( MalaxAction 1.0 ) to design and control olive paste malaxation under exposure to air. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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29
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Fregapane G, Salvador MD. Chemical and Sensory Characteristics of Extra Virgin Olive Oils Produced in Central Iberian Peninsula Under the Protected Designation of Origin Quality Scheme. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800134] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Giuseppe Fregapane
- Facultad de Ciencias Químicas; Departamento de Tecnología de Alimentos; Universidad de Castilla-La Mancha; Avenida Camilo José Cela, s/n. 13005 Ciudad Real Spain
| | - Maria Desamparados Salvador
- Facultad de Ciencias Químicas; Departamento de Tecnología de Alimentos; Universidad de Castilla-La Mancha; Avenida Camilo José Cela, s/n. 13005 Ciudad Real Spain
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30
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Alkhatib A, Tsang C, Tuomilehto J. Olive Oil Nutraceuticals in the Prevention and Management of Diabetes: From Molecules to Lifestyle. Int J Mol Sci 2018; 19:E2024. [PMID: 30002281 PMCID: PMC6073199 DOI: 10.3390/ijms19072024] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 07/09/2018] [Accepted: 07/10/2018] [Indexed: 12/19/2022] Open
Abstract
Lifestyle is the primary prevention of diabetes, especially type-2 diabetes (T2D). Nutritional intake of olive oil (OO), the key Mediterranean diet component has been associated with the prevention and management of many chronic diseases including T2D. Several OO bioactive compounds such as monounsaturated fatty acids, and key biophenols including hydroxytyrosol and oleuropein, have been associated with preventing inflammation and cytokine-induced oxidative damage, glucose lowering, reducing carbohydrate absorption, and increasing insulin sensitivity and related gene expression. However, research into the interaction of OO nutraceuticals with lifestyle components, especially physical activity, is lacking. Promising postprandial effects have been reported when OO or other similar monounsaturated fatty acids were the main dietary fat compared with other diets. Animal studies have shown a potential anabolic effect of oleuropein. Such effects could be further potentiated via exercise, especially strength training, which is an essential exercise prescription for individuals with T2D. There is also an evidence from in vitro, animal, and limited human studies for a dual preventative role of OO biophenols in diabetes and cancer, especially that they share similar risk factors. Putative antioxidative and anti-inflammatory mechanisms and associated gene expressions resulting from OO biophenols have produced paradoxical results, making suggested inferences from dual prevention T2D and cancer outcomes difficult. Well-designed human interventions and clinical trials are needed to decipher such a potential dual anticancer and antidiabetic effects of OO nutraceuticals. Exercise combined with OO consumption, individually or as part of a healthy diet is likely to induce reciprocal action for T2D prevention outcomes.
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Affiliation(s)
- Ahmad Alkhatib
- Dasman Diabetes Institute, Kuwait P.O. Box 1180, Dasman 15462, Kuwait.
| | - Catherine Tsang
- Faculty of Health and Social Care, Edge Hill University, St. Helens Road, Ormskirk, Lancashire L39 4QP, UK.
| | - Jaakko Tuomilehto
- Dasman Diabetes Institute, Kuwait P.O. Box 1180, Dasman 15462, Kuwait.
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31
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Sena‐Moreno E, Cabrera‐Bañegil M, Pérez‐Rodríguez JM, De Miguel C, Prieto MH, Martín‐Vertedor D. Influence of Water Deficit in Bioactive Compounds of Olive Paste and Oil Content. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Estela Sena‐Moreno
- Technical School of Agricultural Engineering and Forestry (ETSIAM)University of Castilla‐La Mancha Campus Universitario, S/N, Albacete 02071 Spain
| | - Manuel Cabrera‐Bañegil
- Technological Institute of Food and Agriculture (CICYTEX‐INTAEX)Government of Extremadura Avda. Adolfo Suárez, S/N, Badajoz 06007 Spain
| | - Juan M. Pérez‐Rodríguez
- CICYTEX‐La OrdenGovernment of Extremadura Autovía A‐5, P.K. 372, Guadajira, Badajoz 06187 Spain
| | - Concepción De Miguel
- Vegetal Biology, Ecology and Soil Sciences DepartmentUniversity of Extremadura Avda. Adolfo Suárez, S/N, Badajoz 06007 Spain
| | - María H. Prieto
- CICYTEX‐La OrdenGovernment of Extremadura Autovía A‐5, P.K. 372, Guadajira, Badajoz 06187 Spain
| | - Daniel Martín‐Vertedor
- Technological Institute of Food and Agriculture (CICYTEX‐INTAEX)Government of Extremadura Avda. Adolfo Suárez, S/N, Badajoz 06007 Spain
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32
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Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage. Food Res Int 2018; 106:374-382. [DOI: 10.1016/j.foodres.2018.01.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 12/26/2017] [Accepted: 01/06/2018] [Indexed: 01/18/2023]
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33
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de Torres A, Espínola F, Moya M, Alcalá S, Vidal AM, Castro E. Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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34
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Non-Invasive Methodology to Estimate Polyphenol Content in Extra Virgin Olive Oil Based on Stepwise Multilinear Regression. SENSORS 2018; 18:s18040975. [PMID: 29587403 PMCID: PMC5948626 DOI: 10.3390/s18040975] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 03/20/2018] [Accepted: 03/20/2018] [Indexed: 12/03/2022]
Abstract
Normally the olive oil quality is assessed by chemical analysis according to international standards. These norms define chemical and organoleptic markers, and depending on the markers, the olive oil can be labelled as lampante, virgin, or extra virgin olive oil (EVOO), the last being an indicator of top quality. The polyphenol content is related to EVOO organoleptic features, and different scientific works have studied the positive influence that these compounds have on human health. The works carried out in this paper are focused on studying relations between the polyphenol content in olive oil samples and its spectral response in the near infrared spectra. In this context, several acquisition parameters have been assessed to optimize the measurement process within the virgin olive oil production process. The best regression model reached a mean error value of 156.14 mg/kg in leave one out cross validation, and the higher regression coefficient was 0.81 through holdout validation.
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35
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Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.082] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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High Power Ultrasound: Impact on Olive Paste Temperature, Malaxation Time, Extraction Efficiency, and Characteristics of Extra Virgin Olive Oil. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2035-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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37
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Souza PALD, Marcadenti A, Portal VL. Effects of Olive Oil Phenolic Compounds on Inflammation in the Prevention and Treatment of Coronary Artery Disease. Nutrients 2017; 9:E1087. [PMID: 28973999 PMCID: PMC5691704 DOI: 10.3390/nu9101087] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 09/15/2017] [Accepted: 09/27/2017] [Indexed: 12/13/2022] Open
Abstract
Coronary artery disease (CAD) is responsible for more than 7 million deaths worldwide. In the early stages of the development of atherosclerotic plaques, cardiovascular risk factors stimulate vascular endothelial cells, initiating an inflammatory process, fundamental in the pathogenesis of CAD. The inclusion of potentially cardioprotective foods, such as olive oil, to the diet, may aid in the control of these risk factors, and in the reduction of cytokines and inflammatory markers. The present review aims to address the interaction between phenolic compounds present in olive oil, and inflammation, in the prevention and treatment of CAD. In vitro and in vivo studies suggest that phenolic compounds, such as hydroxytyrosol, tyrosol, and their secoiridoid derivatives, may reduce the expression of adhesion molecules and consequent migration of immune cells, modify the signaling cascade and the transcription network (blocking the signal and expression of the nuclear factor kappa B), inhibit the action of enzymes responsible for the production of eicosanoids, and consequently, decrease circulating levels of inflammatory markers. Daily consumption of olive oil seems to modulate cytokines and inflammatory markers related to CAD in individuals at risk for cardiovascular diseases. However, clinical studies that have evaluated the effects of olive oil and its phenolic compounds on individuals with CAD are still scarce.
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Affiliation(s)
- Priscilla Azambuja Lopes de Souza
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
| | - Aline Marcadenti
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
- Postgraduate Program in Nutrition Sciences, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite Avenue, 245, Porto Alegre RS 90050-170, Brazil.
| | - Vera Lúcia Portal
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
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Malheiro R, Rodrigues N, Bissaro C, Leimann F, Casal S, Ramalhosa E, Pereira JA. Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700177] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ricardo Malheiro
- Centro de Investigação de Montanha (CIMO); ESA; Instituto Politécnico de Bragança; Campus de Santa Apolónia; Bragança Portugal
- REQUIMTE/LAQV/Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Porto Portugal
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO); ESA; Instituto Politécnico de Bragança; Campus de Santa Apolónia; Bragança Portugal
| | - Camila Bissaro
- Technological Federal University of Paraná; Campus Campo Mourão; Campo Mourão Paraná Brazil
| | - Fernanda Leimann
- Technological Federal University of Paraná; Campus Campo Mourão; Campo Mourão Paraná Brazil
| | - Susana Casal
- REQUIMTE/LAQV/Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Porto Portugal
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO); ESA; Instituto Politécnico de Bragança; Campus de Santa Apolónia; Bragança Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO); ESA; Instituto Politécnico de Bragança; Campus de Santa Apolónia; Bragança Portugal
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39
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Dalgic L, Ozkan G, Karacabey E. Transition optimization of bioactive and volatile compounds from cape gooseberry to olive oil during malaxation process. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13470] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Latife Dalgic
- Faculty of Engineering, Department of Food EngineeringSuleyman Demirel UniversityIsparta 32200 Turkey
| | - Gulcan Ozkan
- Faculty of Engineering, Department of Food EngineeringSuleyman Demirel UniversityIsparta 32200 Turkey
| | - Erkan Karacabey
- Faculty of Engineering, Department of Food EngineeringSuleyman Demirel UniversityIsparta 32200 Turkey
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40
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Fregapane G, Salvador MD. Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process. Antioxidants (Basel) 2017; 6:E61. [PMID: 28771173 PMCID: PMC5618089 DOI: 10.3390/antiox6030061] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 07/27/2017] [Accepted: 07/31/2017] [Indexed: 12/29/2022] Open
Abstract
The evolution of the main phenolic secoiridoid compounds throughout the different stages of the virgin olive oil making process-crushing, malaxation and liquid-solid separation-is studied here, with the goal of making possible the prediction of the partition and transformation that take place in the different steps of the process. The concentration of hydroxytyrosol secoiridoids produced under the different crushing conditions studied are reasonably proportional to the intensity of the milling stage, and strongly depend on the olive variety processed. During malaxation, the content of the main phenolic secoiridoids is reduced, especially in the case of the hydroxytyrosol derivatives, in which a variety-dependent behaviour is observed. The prediction of the concentration of phenolic secoiridoids finally transferred from the kneaded paste to the virgin olive oil is also feasible, and depends on the phenolic content and amount of water in the olive paste. The determination of the phenolic compounds in the olive fruit, olive paste and olive oil has been carried out by LC-MS (Liquid-Chromatography Mass-Spectrometry). This improved knowledge could help in the use of more adequate processing conditions for the production of virgin olive oil with desired properties; for example, higher or lower phenolic content, as the amount of these minor components is directly related to its sensory, antioxidant and healthy properties.
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Affiliation(s)
- Giuseppe Fregapane
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, E-13071 Ciudad Real, Spain.
| | - M Desamparados Salvador
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, E-13071 Ciudad Real, Spain.
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41
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Trapani S, Breschi C, Cecchi L, Guerrini L, Mulinacci N, Parenti A, Canuti V, Picchi M, Caruso G, Gucci R, Zanoni B. Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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42
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Microwave and megasonics combined technology for a continuous olive oil process with enhanced extractability. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.06.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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43
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Aydar AY, Bağdatlıoğlu N, Köseoğlu O. Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM). GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.1057162] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this study, the effects of different extraction parameters including ultrasound time, temperature and malaxation time on olive oil quality were investigated. The extraction variables ultrasound initial temperature (20–50 °C), ultrasound time (2–10 min) and malaxation time (30–50 min) were studied to obtain ideal conditions of ultrasonic treatment on the olive paste for obtaining of a greater yield in the extraction of oil, while maintaining a maximum level of commercial quality. To evaluate the level of commercial quality, absorbance in the UV region, peroxide (PV) and free acidity values (AV), the total chlorophyll, carotenoid, phenol contents, total antioxidant activity and sensory analysis of EVOOs extracted from Edremit cultivar were determined. The optimum conditions were found to be 50 °C, 2 min and 43.23 min for ultrasound initial temperature, sonication time and malaxation time, respectively. This optimal condition gave an extraction yield of 8.25 % and the acidity value of 0.24 mg oleic acid/100 g olive oil. The experimental values obtained under optimal conditions were in agreement with the theoretical values.
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Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality. Food Chem 2017; 232:610-620. [PMID: 28490119 DOI: 10.1016/j.foodchem.2017.04.047] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 04/04/2017] [Accepted: 04/06/2017] [Indexed: 11/20/2022]
Abstract
The interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. (Olea europaea L.) virgin olive oil phenols, volatiles, and sensory quality were investigated. Olives were picked at three ripening degrees with International Olive Council indices of 0.68, 2.48 and 4.10, and processed by malaxation at 22 and 30°C, and at both temperatures for 30 and 60min. Ripening exhibited the strongest effect, and malaxation duration the weakest. Phenols were generally found to decrease during ripening; however 3,4-DHPEA-EDA and p-HPEA-EDA increased. Similar behaviour was observed for (E)-2-hexenal. Higher malaxation temperature induced an increase in particular important phenols and C6 alcohols, while C6 aldehydes mostly decreased. Interactions between the factors were established, mostly between ripening degree and malaxation temperature: the effect of the latter was most pronounced for ripe olives, especially for 3,4-DHPEA-EDA, p-HPEA-EDA and C6 volatiles. Sensory attributes were generally in agreement with the chemical composition.
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Gharbi I, Issaoui M, Haddadi D, Gheith S, Rhim A, Cheraief I, Nour M, Flamini G, Hammami M. Fungal volatile organic compounds (FVOCs) contribution in olive oil aroma and volatile biogenesis during olive preprocessing storage. J Food Biochem 2017. [DOI: 10.1111/jfbc.12368] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Ines Gharbi
- Laboratory of Biochemistry, Research Laboratory LR12 ES 05 Lab- NAFS ‘Nutrition - Functional Food & Vascular Health’ Faculty of Medicines; University of Monastir; Tunisia
| | - Manel Issaoui
- Laboratory of Biochemistry, Research Laboratory LR12 ES 05 Lab- NAFS ‘Nutrition - Functional Food & Vascular Health’ Faculty of Medicines; University of Monastir; Tunisia
- Faculty of Science and Technology of Sidi Bouzid; University of Kairouan; 9100 Sidi Bouzid Tunisia
| | - Dorsaf Haddadi
- Laboratory of Biochemistry, Research Laboratory LR12 ES 05 Lab- NAFS ‘Nutrition - Functional Food & Vascular Health’ Faculty of Medicines; University of Monastir; Tunisia
| | - Soukaina Gheith
- Laboratory of Parasitology- Mycology; Universitary Hospital Farhat Hachad Sousse; Tunisia
| | - Amel Rhim
- Laboratory of Hygiene-Sahline; Tunisia
| | - Imed Cheraief
- Laboratory of Biochemistry, Research Laboratory LR12 ES 05 Lab- NAFS ‘Nutrition - Functional Food & Vascular Health’ Faculty of Medicines; University of Monastir; Tunisia
| | - Mohamed Nour
- High Institute of Biotechnology; University of Monastir; Tunisia
| | - Guido Flamini
- Dipartimento di Farmacia; University of Pisa; via Bonanno 6 56126 Italy
| | - Mohamed Hammami
- Laboratory of Biochemistry, Research Laboratory LR12 ES 05 Lab- NAFS ‘Nutrition - Functional Food & Vascular Health’ Faculty of Medicines; University of Monastir; Tunisia
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Reboredo-Rodríguez P, Figueiredo-González M, González-Barreiro C, Simal-Gándara J, Salvador MD, Cancho-Grande B, Fregapane G. State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties. Int J Mol Sci 2017; 18:ijms18030668. [PMID: 28335517 PMCID: PMC5372680 DOI: 10.3390/ijms18030668] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 03/13/2017] [Accepted: 03/14/2017] [Indexed: 01/18/2023] Open
Abstract
Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed.
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Affiliation(s)
- Patricia Reboredo-Rodríguez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - María Figueiredo-González
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Carmen González-Barreiro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - María Desamparados Salvador
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, Ciudad Real Campus, E-13071 Ciudad Real, Spain.
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Giuseppe Fregapane
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, Ciudad Real Campus, E-13071 Ciudad Real, Spain.
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47
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Mora-Ruiz ME, Reboredo-Rodríguez P, Salvador MD, González-Barreiro C, Cancho-Grande B, Simal-Gándara J, Fregapane G. Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600099] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Maria Eugenia Mora-Ruiz
- Departamento de Tecnología de los Alimentos; Universidad de Castilla-La Mancha; Ciudad Real Spain
| | - Patricia Reboredo-Rodríguez
- Departamento de Química Analítica y Alimentaria; Grupo de Nutrición y Bromatología, Universidade de Vigo; Ourense Spain
| | | | - Carmen González-Barreiro
- Departamento de Química Analítica y Alimentaria; Grupo de Nutrición y Bromatología, Universidade de Vigo; Ourense Spain
| | - Beatriz Cancho-Grande
- Departamento de Química Analítica y Alimentaria; Grupo de Nutrición y Bromatología, Universidade de Vigo; Ourense Spain
| | - Jesús Simal-Gándara
- Departamento de Química Analítica y Alimentaria; Grupo de Nutrición y Bromatología, Universidade de Vigo; Ourense Spain
| | - Giuseppe Fregapane
- Departamento de Tecnología de los Alimentos; Universidad de Castilla-La Mancha; Ciudad Real Spain
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48
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Cevik S, Ozkan G, Kıralan M. Optimization of malaxation process of virgin olive oil using desired and undesired volatile contents. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.058] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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49
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Moustakime Y, Hazzoumi Z, Amrani Joutei K. Effect of proteolytic activities in combination with the pectolytic activities on extractability of the fat and phenolic compounds from olives. SPRINGERPLUS 2016; 5:739. [PMID: 27376007 PMCID: PMC4909686 DOI: 10.1186/s40064-016-2367-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Accepted: 05/18/2016] [Indexed: 11/04/2022]
Abstract
During the extraction, a portion of oil remains trapped inside the cells and its release requires the degradation of the walls and cell membranes, especially when the fruits have not reached a maximum maturity which is likely to cause an optimal embrittlement of the parietal structures and cell membrane. This can be done by specific enzymes necessary for the degradation of various cellular barriers. Three different enzyme treatments proteolytic, pectolytic or both are applied on the Moroccan Picholine olives from veraison to maturity of the fruit. The effect of these treatments is evaluated by olive oil diffusion, its phenolic content (PC) and cellular embrittlement determination of olives during ripening. The pectolytic activities lead to a significant increase in both the oil extractability (76 % at veraison and 14 % at maturity) and the PC (up to 50 % of gain compared to the control at veraison and 27 % at maturity). The proteolytic activities applied alone have no significant effect on the extractability and the polyphenols levels of oils. Furthermore, when these proteolytic activities are added in combination with the pectolytic activities, the oil extractability is doubled at veraison and its flowing up to 99 % at maturity that barely 84 % in the control in addition to a richness of polyphenols which can reach 84 % more compared to the control. This increase in polyphenols wealth is probably due to the degradation of cell walls, cellular and vacuolar membranes by enzyme activities releasing PCs that were previously associated with these structures in the drupe.
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Affiliation(s)
- Youssef Moustakime
- Laboratory of Bioactive Molecules: Structure and Function, Faculty of Science and Technology Fez, B.P. 2202, Road of Imouzzer, Fez, Morocco
| | - Zakaria Hazzoumi
- Laboratory of Bioactive Molecules: Structure and Function, Faculty of Science and Technology Fez, B.P. 2202, Road of Imouzzer, Fez, Morocco
| | - Khalid Amrani Joutei
- Laboratory of Bioactive Molecules: Structure and Function, Faculty of Science and Technology Fez, B.P. 2202, Road of Imouzzer, Fez, Morocco
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50
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Composition of secoiridoid derivatives from Picual virgin olive oil using response surface methodology with regard to malaxation conditions, fruit ripening, and irrigation management. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2670-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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