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Lutein/β-carotene ratio in extra virgin olive oil: An easy and rapid quantification method by Raman spectroscopy. Food Chem 2023; 404:134748. [DOI: 10.1016/j.foodchem.2022.134748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 10/20/2022] [Accepted: 10/23/2022] [Indexed: 11/06/2022]
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2
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Ben-Hassine K, Taamalli A, Rezig L, Yangui I, Benincasa C, Malouche D, Kamoun N, Mnif W. Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties. Food Sci Nutr 2022; 10:863-878. [PMID: 35311176 PMCID: PMC8907739 DOI: 10.1002/fsn3.2717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 01/18/2023] Open
Abstract
This study established physicochemical and sensory characteristics of virgin olive oils (VOOs) and linked them to consumers’ liking using external preference mapping. We used five Tunisian and two foreign VOO varieties produced by two processing systems: discontinuous (sp) and continuous three‐phase decanter (3p). The samples were analyzed and evaluated by a panel of 274 consumers. The external preference mapping revealed five VOO clusters with a consumer preference scores rating from 40% to 65%. Consumers highly appreciated the foreign Coratina cultivar's olive oil; the main drivers being richness in polyphenols (markers of bitterness and pungency), mainly the oleuropein aglycone, and volatile compounds (markers of green fruity, green leaves, green apple, cut grassy almond, and bitterness), particularly the trans‐2‐hexenol. The Tunisian Chemlali (3p) oil was second highly preferred (scoring 55%). The positive drivers for olive oil preference (a profile of almond fruity green and low bitterness and pungency) are the richness in hexanal compounds. Arbequina (sp and 3p) and Chemlali (sp) were the least appreciated due to the fact that Arbequina VOO is not in the tradition of Tunisian consumers, whereas Chemchali VOO is a minor variety representing only 2% of olive oil production in Tunisia and consumed mostly in blends. The differentiation between the two processing systems depends on the variety of cultivar; consumers are able to identify the two processing system in the case of Chetoui, Leguim, and Chemchali.
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Affiliation(s)
- Kaouther Ben-Hassine
- Research Laboratory of Agricultural Production Systems and Sustainable Development High School of Agriculture Mograne Mograne Tunisia
| | - Amani Taamalli
- Department of Chemistry College of Sciences University of Hafr Al Batin Hafr Al Batin Saudi Arabia
| | - Leila Rezig
- University of Carthage Higher School of Food Industries of Tunis Tunis Tunisia
| | - Islem Yangui
- Laboratory of Nanobiotechnology and Valorization of Medicinal Phytoresources University of Carthage National Institute of Applied Science and Technology UR17ES22 Tunis Cedex Tunisia
| | - Cinzia Benincasa
- Agricultural Research Council of Italy Olive Growing and Olive Oil Industry Research Centre Rende Italy
| | - Dhafer Malouche
- Engineering School of Statistics and Information Analysis University of Carthage Tunis Tunisia
| | - Naziha Kamoun
- Institut de l'olivier Unité Technologie et Qualité Sfax Tunisia
| | - Wissem Mnif
- Department of Chemistry Faculty of Sciences and Arts in Balgarn University of Bisha Bisha, Saudi Arabia.,University of Manouba ISBST BVBGR-LR11ES31 Biotechnopole Sidi Thabet Ariana Tunisia
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Arrizabalaga-Larrañaga A, Rodríguez P, Medina M, Santos FJ, Moyano E. Pigment profiles of Spanish extra virgin olive oils by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1075-1086. [PMID: 32427055 DOI: 10.1080/19440049.2020.1753891] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
This work studies the natural pigment profiles (chlorophylls and carotenoids) of Spanish Extra Virgin Olive Oils (EVOO) produced in different Spanish regions. The simultaneous qualitative and quantitative analysis of EVOO natural pigments has been performed by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) using atmospheric pressure chemical ionisation (APCI). The results showed a similar natural pigment pattern for all the analysed EVOOs, although the total pigments content differed significantly. Moreover, the chlorophyll/carotenoid ratio was close to 1, while the lutein/β-carotene ratio was higher than 1, showing that lutein is the most abundant carotenoid in the studied Spanish EVOOs. Data from multivariate statistical approach demonstrated that the olive variety does not discriminate between EVOO samples. However, they were classified based on their origin allowing good differentiation of samples from the Basque Country and Canary Islands from the rest of regions. The results of this study show the differences of the nature and pigments concentration of Spanish EVOO samples, parameters that are of significance for reliable characterisation.
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Affiliation(s)
| | - Pilar Rodríguez
- Laboratori Agroalimentari, Generalitat De Catalunya , Cabrils, Spain
| | - Mireia Medina
- Laboratori Agroalimentari, Generalitat De Catalunya , Cabrils, Spain
| | - Francisco Javier Santos
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona , Barcelona, Spain
| | - Encarnacion Moyano
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona , Barcelona, Spain
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4
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Castada HZ, Sun Z, Barringer SA, Huang X. Thermal Degradation of
p
‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12331] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Hardy Z. Castada
- Department of Food Science and TechnologyThe Ohio State University 2015 Fyffe Road Columbus OH 43210 USA
| | - Zhaoyu Sun
- Department of Food Science and EngineeringJinan University Guangzhou 510632 China
| | - Sheryl A. Barringer
- Department of Food Science and TechnologyThe Ohio State University 2015 Fyffe Road Columbus OH 43210 USA
| | - Xuesong Huang
- Department of Food Science and EngineeringJinan University Guangzhou 510632 China
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Martakos I, Kostakis M, Dasenaki M, Pentogennis M, Thomaidis N. Simultaneous Determination of Pigments, Tocopherols, and Squalene in Greek Olive Oils: A Study of the Influence of Cultivation and Oil-Production Parameters. Foods 2019; 9:foods9010031. [PMID: 31905742 PMCID: PMC7023276 DOI: 10.3390/foods9010031] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/17/2019] [Accepted: 12/17/2019] [Indexed: 12/19/2022] Open
Abstract
A new facile and fast method was developed in this study for the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, sum of (β + γ), and δ), and squalene in olive oil. This method consisted of a dilution of olive oil in 2-propanol, followed by reversed phase-high-pressure liquid chromatography equipped with a diode array detector (RP-HPLC-DAD). Chromatographic separation was performed using a C18 column, while the mobile phase consisted of acetonitrile and methanol using a gradient elution program. The methodology was optimized, validated, and applied to the analysis of 452 samples of Extra Virgin Olive Oil (EVOOs) and Virgin Olive Oil (VOOs) originated from five islands of the Northeastern Aegean Region, in Greece. From the obtained results, it was indicated that the carotenoid, tocopherol, and squalene content was relatively high, while the chlorophyll content was low. Furthermore, the acquired results were studied and compared in order to obtain useful information about the correlation of the concentration levels of these compounds in olive oil to different cultivation and olive oil production parameters. Several parameters were found to play a significant role on the pigment and antioxidant content of olive oil, such as the olive tree variety, geographical origin, fruit maturation stage during harvesting, and addition of water during malaxation, while other parameters such as the altitude of cultivation, the type of farming (organic or conventional), and the type of olive mill did not seem to affect the levels of these compounds.
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6
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Pigments in extra virgin olive oils produced in different mediterranean countries in 2014: Near UV-vis spectroscopy versus HPLC-DAD. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.025] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Irrigation with treated wastewater affected the minor components of virgin olive oil from cv. Chemlali in Tunisia. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2896-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Lazzerini C, Domenici V. Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years. Foods 2017; 6:foods6040025. [PMID: 28353651 PMCID: PMC5409313 DOI: 10.3390/foods6040025] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 03/21/2017] [Accepted: 03/25/2017] [Indexed: 12/30/2022] Open
Abstract
Pigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars (Moraiolo, Frantoio, and Leccino) typical of Tuscany (Italy) harvested in three different years: 2012, 2013, and 2014. Pigments—namely, β-carotene, lutein, pheophytin A, and pheophytin B—were quantified by a method based on the mathematical analysis of the near ultraviolet-visible absorption spectra of the oils. Data were analyzed by a multivariate statistical approach. The results show that the pigments’ content of extra-virgin olive oils produced in 2014 can be well distinguished with respect to previous years. This can be explained by the anomalous climate conditions, which strongly affected Italy and, in particular, Tuscany, where the olives were harvested. This study represents an interesting example of how pigment content can be significant in characterizing olive oils. Moreover, this is the first report of pigment quantification in extra-virgin olive oils produced in Tuscany.
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Affiliation(s)
- Cristina Lazzerini
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa, 56124 Pisa, Italy.
| | - Valentina Domenici
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa, 56124 Pisa, Italy.
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Cirilli M, Bellincontro A, Urbani S, Servili M, Esposto S, Mencarelli F, Muleo R. On-field monitoring of fruit ripening evolution and quality parameters in olive mutants using a portable NIR-AOTF device. Food Chem 2015; 199:96-104. [PMID: 26775949 DOI: 10.1016/j.foodchem.2015.11.129] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Revised: 11/25/2015] [Accepted: 11/28/2015] [Indexed: 11/15/2022]
Abstract
This study optimizes the application of portable Near Infrared-Acousto Optically Tunable Filter (NIR) device to meet the increasing demand for cost-effective, non-invasive and easy-to-use methods for measuring physical and chemical properties during olive fruit development. Fruits from different phenotypically cultivars were sampled for firmness, total and specific phenols detection by HPLC, total anthocyanins, chlorophyll and carotenoids detection by spectrophotometry. On the same fruits, a portable NIR device in diffuse reflectance mode was employed for spectral detections. Predictive models for firmness, chlorophyll, anthocyanins, carotenoids and rutin were developed by Partial Least Square analysis. Oleuropein, verbascoside, 3,4-DHPEA-EDA, and total phenols were used to develop a validation model. Internal cross-validation was applied for calibration and predictive models. The standard errors for calibration, cross-validation, prediction, and RPD ratios (SD/SECV) were calculated as references for the model effectiveness. The determination of the optimal harvesting time facilitates the production of high quality extra virgin olive oil and table olives.
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Affiliation(s)
- Marco Cirilli
- Department of Agriculture, Forestry, Nature and Energy (DAFNE), Molecular Ecophysiology of Woody Plant Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological Agro-food and Forest systems (DIBAF), Postharvest Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, Italy.
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Fabio Mencarelli
- Department for Innovation in Biological Agro-food and Forest systems (DIBAF), Postharvest Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Rosario Muleo
- Department of Agriculture, Forestry, Nature and Energy (DAFNE), Molecular Ecophysiology of Woody Plant Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, Italy.
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10
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Determination of trans fat in edible oils: current official methods and overview of recent developments. Anal Bioanal Chem 2013; 405:5759-72. [DOI: 10.1007/s00216-013-7005-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2013] [Revised: 04/17/2013] [Accepted: 04/18/2013] [Indexed: 10/26/2022]
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Aparicio-Ruiz R, Roca M, Gandul-Rojas B. Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7040-7049. [PMID: 22708655 DOI: 10.1021/jf3010965] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A mathematical model has been developed that describes the changes of pyropheophytin a (pyphya) in virgin olive oil (VOO). The model has been created using multivariate statistical procedures and is used in the prediction of the stability and loss of freshness of VOO. An earlier thermokinetic study (Aparicio-Ruiz, R.; Mı́nguez-Mosquera, M. I.; Gandul-Rojas, B. Thermal degradation kinetics of chlorophyll pigments in virgin olive oils. 1. Compounds of series a. J. Agric. Food Chem.2010, 58, 6200-6208) that looked at the characterization of the degradation of pheophytin a (phya), the main chlorophyll compound in VOO and a precursor of pyphya, allowed the authors to obtain the kinetic parameters necessary for mathematically expressing the percentage of pyphya, according to the time and temperature of storage using the Arrhenius model. Data regarding the percentage of pyphya obtained during the actual degradation of VOO in darkness, at room temperature and with a limited supply of oxygen, has allowed the mathematical prediction model to be validated. Using average monthly temperatures in the calculation of kinetic constants, theoretical data are obtained that are generally found to be within 95% confidence levels of experimental data.
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Affiliation(s)
- Ramón Aparicio-Ruiz
- Department of Food Biotechnology, Instituto de la Grasa, CSIC, Sevilla, Spain.
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12
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Giuliani A, Cerretani L, CICHELLI ANGELO. Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences. Crit Rev Food Sci Nutr 2011; 51:678-90. [DOI: 10.1080/10408391003768199] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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León L, Beltrán G, Aguilera MP, Rallo L, Barranco D, De la Rosa R. Oil composition of advanced selections from an olive breeding program. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000535] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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14
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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 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201100096] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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