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Teimouri Okhchlar R, Javadi A, Azadmard‐Damirchi S, Torbati M. Quality improvement of oil extracted from flaxseeds ( Linum usitatissimum L.) incorporated with olive leaves by cold press. Food Sci Nutr 2024; 12:3735-3744. [PMID: 38726418 PMCID: PMC11077233 DOI: 10.1002/fsn3.4044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/30/2024] [Accepted: 02/08/2024] [Indexed: 05/12/2024] Open
Abstract
Flaxseed oil has a high amount of α-linolenic acid (an ω3 essential fatty acid), but it is very prone to oxidation. Therefore, olive leaves were used as a rich source of phenolic compounds with flaxseeds upon oil extraction by cold press to enhance the oxidative stability of extracted oils. Oil from flaxseeds with unblanched leaves and blanched leaves at level of (0 [control sample], 2.5, 5, 7.5, and 10% w/w) was extracted by cold press. Quality of extracted oils was evaluated for 90 days of storage at room condition. Incorporation of unblanched olive leaves could increase the acid value of the extracted oils up to 2.0 (mg KOH/g oil) compared to the other samples. Oxidation of the flaxseed oil could be delayed by the addition of blanched olive leaves up to 5%. Oil extracted from flaxseeds incorporated with blanched olive leaves had higher content of carotenoids (up to 33.7 mg/kg oil), chlorophylls (up to 35.7 mg/kg oil), and phenolic compounds (up to 200 mg/kg oil). Also, oxidative stability of extracted oils was higher up to 7.5% of blanched olive leaves (11.4 h) compared to control sample (7.2 h) and other oil samples. Polyunsaturated fatty acids of the oil samples were well preserved by the incorporation of blanched olive leaves. Based on the obtained results, incorporation of suitable amount of blanched olive leaves (up to 7.5%) with flaxseeds before oil extraction by press can be an appropriate procedure to produce oils with high content of bioactive components and suitable oxidative stability.
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Affiliation(s)
- Ramin Teimouri Okhchlar
- Department of Food Science and Technology, Mamaghan BranchIslamic Azad UniversityMamaghanIran
| | - Afshin Javadi
- Department of Food Science and Technology, Mamaghan BranchIslamic Azad UniversityMamaghanIran
- Department of Food Hygiene, Faculty of Veterinary, Tabriz Medical ScienceIslamic Azad UniversityTabrizIran
| | | | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
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Vicario G, Cantini C, Francini A, Raffaelli A, Cifelli M, Domenici V, Sebastiani L. Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil. Molecules 2023; 28:6943. [PMID: 37836786 PMCID: PMC10574279 DOI: 10.3390/molecules28196943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/02/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
Olive drupe traits (i.e., ripening index and pericarp water content) and minor components (i.e., phenols and pigments in both fruit and oil) are important for human health and are affected by agronomic background. The aim of this study was to investigate the relationship between fruit traits, phenols, and pigments in samples derived from different soil and water management practices. Chromatographic (UHPLC-MS/MS) and spectroscopic (1HNMR and near UV-Vis spectroscopy) techniques were employed for the characterization of olive fruits and oils. The use of various techniques allowed the identification of interesting trace compounds. We observed that most of the fruit phenols (a total of 29 compounds) were correlated with the degree of ripening: most of the phenolic acids (and their derivatives), phenolic alcohols, and secoiridoids were negatively correlated, whereas the majority of the studied flavonoids were positively correlated. The relationship between the ripening index and fruit phenolic compounds appears to be dependent on the metabolic pathway that controls the synthesis of each individual compound. Conversely, the secoiridoids and pigments in olive oil showed a negative correlation with pulp moisture, probably because of the influence of the water content on the extractability and transfer in the oil phase of these minor components.
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Affiliation(s)
- Giulia Vicario
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
| | - Claudio Cantini
- Institute for BioEconomy (IBE), National Research Council of Italy (CNR), Via Vecchia Aurelia 49, 58022 Follonica, Italy;
| | - Alessandra Francini
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
| | - Andrea Raffaelli
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
- Institute of Agricultural Biology and Biotechnology—National Research Council (IBBA—CNR), Via Moruzzi 1, 56124 Pisa, Italy
| | - Mario Cifelli
- Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy; (M.C.); (V.D.)
| | - Valentina Domenici
- Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy; (M.C.); (V.D.)
| | - Luca Sebastiani
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
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3
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Chen X, Sun S. Color Reversion of Refined Vegetable Oils: A Review. Molecules 2023; 28:5177. [PMID: 37446839 DOI: 10.3390/molecules28135177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 06/23/2023] [Accepted: 07/01/2023] [Indexed: 07/15/2023] Open
Abstract
During the transport, storage, and consumption of edible vegetable oils, the color of some freshly refined oils is gradually darkened, which is known as the color reversion. The oil industry has been plagued by the issue for a long time because the dark color of the oil is related to its poor quality and low acceptability for consumers. Color reversion of refined vegetable oils is primarily related to the processing pigments, especially tocored, which is the oxidation product of γ-tocopherol. However, the underlying molecular action mechanism of tocored is not yet fully understood due to the complex transformations of tocored in oil systems. This paper presents a brief description of oil color, followed by an overview of research progress on the mechanism of color reversion. In particular, the effect of minor components (phospholipids and metal ions) on color reversion is highlighted in an attempt to explain the remaining mysteries of color reversion. Furthermore, the measures to restrain color reversion by quality control of the oilseeds, the adjustment of technical parameters of processing, and the storage conditions of refined oils are summarized to provide some references for the oil industry.
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Affiliation(s)
- Xiaozhong Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Shangde Sun
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils. Foods 2023; 12:foods12010222. [PMID: 36613436 PMCID: PMC9819069 DOI: 10.3390/foods12010222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/19/2022] [Accepted: 12/24/2022] [Indexed: 01/05/2023] Open
Abstract
Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly because of the pheophytinization of chlorophylls. Since a green color is perceived as a mark of high-quality oils by consumers, it is especially important for PEVOO to maintain their initial green color. This study assessed the effect of applying low temperatures (refrigeration and freezing) and modified atmospheres on the color of four PEVOO for 24 months. Also, the effect of two freezing methods (slow freezing by placing the oil at -20 °C and fast freezing by immersing the oil in a bath of liquid nitrogen) was studied. Results showed that the green color was better preserved in oils frozen and stored at -20 °C whereas in oils frozen with liquid nitrogen the green color was lost much faster during frozen storage. An in-depth study of this unexpected phenomenon showed that this loss of green color was mainly due to a pheophytinization of chlorophylls. This phenomenon did not happen at the moment of freezing with liquid nitrogen, but over the first 100 days of storage at -20 °C. In addition, correlations between single chlorophyll and pheophytin contents and chromatic coordinates were established.
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Contribution of endogenous minor components in the oxidative stability of rice bran oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01602-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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The chromatographic similarity profile – an innovative methodology to detect fraudulent blends of virgin olive oils. J Chromatogr A 2022; 1679:463378. [DOI: 10.1016/j.chroma.2022.463378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 07/17/2022] [Accepted: 07/26/2022] [Indexed: 11/18/2022]
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Quiles C, Viera I, Roca M. Multiomics Approach To Decipher the Origin of Chlorophyll Content in Virgin Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3807-3817. [PMID: 35290057 PMCID: PMC8972264 DOI: 10.1021/acs.jafc.2c00031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The color of virgin olive oils, ranging from intense green to brown-yellow, is one of the main selection factors for consumers and a quality criterion in specific legislations. Such coloration is due to their chlorophyll content and depends on the composition of the olive fruit. Through analytical chemistry (HPLC-hrMSn), biochemistry (enzymatic activity), and molecular biology (qRT-PCR) approaches, we have analyzed the origin of the differences in the chlorophyll content among several varieties of olive fruit throughout their ripening process. The higher chlorophyll biosynthetic capacity in olive fruits is due to the enzyme protochlorophyllide reductase, whereas chlorophyll degradation is accomplished through the stay-green and pheophytinase pathways. For the first time, the implication of chlorophyll dephytylase during the turnover of chlorophylls in fruit is shown to be responsible for the exclusive accumulation of dephytylated chlorophyll in Arbequina fruit. The multiomics results excluded the in vivo participation of chlorophyllase in chlorophyll degradation in olive fruits.
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Affiliation(s)
| | | | - María Roca
- . Tel.: +00 34 954.61.15.50. Fax: +00 34 954.61.67.90
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Zaroual H, Chèné C, Mestafa El Hadrami E, Karoui R. Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months. Food Chem 2022; 370:131009. [PMID: 34509151 DOI: 10.1016/j.foodchem.2021.131009] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 07/29/2021] [Accepted: 08/29/2021] [Indexed: 11/25/2022]
Abstract
This study examines the ability of fluorescence spectroscopy for monitoring the quality of 70 Moroccan virgin olive oils belonging to three varieties and originating from three regions of Morocco. By applying principal component analysis and factorial discriminant analysis to the emission spectra acquired after excitation wavelengths set at 270, 290, and 430 nm, a clear differentiation between samples according to their storage time was observed. The obtained results were confirmed following the application of four multivariate classification methods: partial least squares regression, principal component regression, support vector machine, and multiple linear regression on the emission spectra. The best prediction model of storage time was obtained by applying partial least squares regression since a coefficient of determination (R2) and a root mean square error of prediction (RMSEP) of 0.98 and 24.85 days were observed, respectively. The prediction of the chemical parameters allowed to obtain excellent validation models with R2 ranging between 0.98 and 0.99 for free acidity, peroxide value, chlorophyll level, k232, and k270.
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Affiliation(s)
- Hicham Zaroual
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300, Lens, France; Univ. Sidi Mohamed Ben Abdellah, Faculty of Sciences and Technologies, Applied Organic Chemistry Laboratory, Fez M-30000, Morocco
| | | | - El Mestafa El Hadrami
- Univ. Sidi Mohamed Ben Abdellah, Faculty of Sciences and Technologies, Applied Organic Chemistry Laboratory, Fez M-30000, Morocco
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300, Lens, France.
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9
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Machado M, Rodriguez-Alcalá LM, Gomes AM, Pintado M. Vegetable oils oxidation: mechanisms, consequences and protective strategies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2026378] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Manuela Machado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Luís M. Rodriguez-Alcalá
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ana M Gomes
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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Study of the Evolution of Pigments from Freshly Pressed to 'On-the-Shelf' Extra-Virgin Olive Oils by Means of Near-UV Visible Spectroscopy. Foods 2021; 10:foods10081891. [PMID: 34441668 PMCID: PMC8394633 DOI: 10.3390/foods10081891] [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: 07/26/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 12/24/2022] Open
Abstract
Spectroscopic non-destructive methods have high potentialities as fast, cheap and easy-to-be-used approaches to address olive oil quality and authenticity. Based on previous research where near-UV Visible spectroscopy was used to investigate extra-virgin olive oils (EVOOs) and their main pigments’ content (i.e., β-carotene, lutein, pheophytin a and pheophytin b), we have implemented the spectral deconvolution method in order to follow the EVOO’s life, from ‘freshly pressed’ to ‘on-the-shelf’ EVOO samples at different storage time. In the first part of the manuscript, the new implemented deconvolution spectroscopic method aimed to quantify two additional pigments, namely chlorophyll a and chlorophyll b, is described and tested on ‘ad hoc’ samples with known concentrations of chlorophylls. The effect of light exposure and acidification was investigated to test the reliability and robustness of the spectral deconvolution. In the second part of the work, this approach was used to study the kinetic of pigments’ degradation in several monocultivar fresh EVOO samples under optimal storage’s conditions. The results here reported show that this spectroscopic deconvolution approach is a good method to study fresh EVOOs too; moreover, the proposed method revealed to be sensitive to detect eventual stresses of olive oil samples stored in not-good conditions.
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11
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Abamba Omwange K, Al Riza DF, Saito Y, Suzuki T, Ogawa Y, Shiraga K, Giametta F, Kondo N. Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107906] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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12
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Paciulli M, Difonzo G, Conte P, Flamminii F, Piscopo A, Chiavaro E. Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars. Foods 2021; 10:foods10051004. [PMID: 34064430 PMCID: PMC8147848 DOI: 10.3390/foods10051004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 04/25/2021] [Accepted: 05/01/2021] [Indexed: 11/18/2022] Open
Abstract
Authentication of extra virgin olive oils is a key strategy for their valorization and a way to preserve olive biodiversity. Physical and thermal analysis have been proposed in this study as fast and green techniques to reach this goal. Thirteen extra virgin olive oils (EVOOs) obtained from minor olive cultivars, harvested at three different ripening stages, in four Italian regions (Abruzzo, Apulia, Sardinia, and Calabria) have been studied. Thermal properties, viscosity and color, as influenced by fatty acid composition and chlorophyll content, have been investigated. The thermal curves of EVOOs, obtained by differential scanning calorimetry, were mostly influenced by the oleic acid content: a direct correlation with the cooling and heating enthalpy and an indirect correlation with the cooling transition range were observed. The minor fatty acids, and particularly arachidic acid, showed an influence, mostly on the heating thermograms. Viscosity and color showed respectively a correlation with fatty acids composition and chlorophyll content, however they didn’t result able to discriminate between the samples. Thanks to the principal component analysis, the most influencing thermal parameters and fatty acids were used to cluster the samples, based on their botanical and geographical origin, resulting instead the harvesting time a less influential variable.
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Affiliation(s)
- Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;
- Correspondence: ; Tel.: +39-0521-905891
| | - Graziana Difonzo
- Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy;
| | - Paola Conte
- Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy;
| | - Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, 64100 Teramo, Italy;
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy;
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;
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Weesepoel Y, Alewijn M, Wijtten M, Müller-Maatsch J. Detecting Food Fraud in Extra Virgin Olive Oil Using a Prototype Portable Hyphenated Photonics Sensor. J AOAC Int 2021; 104:7-15. [PMID: 33259580 PMCID: PMC8372135 DOI: 10.1093/jaoacint/qsaa099] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 07/14/2020] [Indexed: 12/25/2022]
Abstract
Background Current developments in portable photonic devices for fast authentication of extra virgin olive oil (EVOO) or EVOO with non-EVOO additions steer towards hyphenation of different optic technologies. The multiple spectra or so-called “fingerprints” of samples are then analyzed with multivariate statistics. For EVOO authentication, one-class classification (OCC) to identify “out-of-class” EVOO samples in combination with data-fusion is applicable. Objective Prospecting the application of a prototype photonic device (“PhasmaFood”) which hyphenates visible, fluorescence, and near-infrared spectroscopy in combination with OCC modelling to classify EVOOs and discriminate them from other edible oils and adulterated EVOOs. Method EVOOs were adulterated by mixing in 10–50% (v/v) of refined and virgin olive oils, olive-pomace olive oils, and other common edible oils. Samples were analyzed by the hyphenated sensor. OCC, data-fusion, and decision thresholds were applied and optimized for two different scenarios. Results By high-level data-fusion of the classification results from the three spectral databases and several multivariate model vectors, a 100% correct classification of all pure edible oils using OCC in the first scenario was found. Reducing samples being falsely classified as EVOOs in a second scenario, 97% of EVOOs adulterated with non-EVOO olive oils were correctly identified and ones with other edible oils correctly classified at score of 91%. Conclusions Photonic sensor hyphenation in combination with high-level data fusion, OCC, and tuned decision thresholds delivers significantly better screening results for EVOO compared to individual sensor results. Highlights Hyphenated photonics and its data handling solutions applied to extra virgin olive oil authenticity testing was found to be promising.
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Affiliation(s)
- Yannick Weesepoel
- Wageningen Food Safety Research, P.O. Box 230, Wageningen, The Netherlands, 6700 AE
| | - Martin Alewijn
- Wageningen Food Safety Research, P.O. Box 230, Wageningen, The Netherlands, 6700 AE
| | - Michiel Wijtten
- Wageningen Food Safety Research, P.O. Box 230, Wageningen, The Netherlands, 6700 AE
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Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy). Foods 2021; 10:foods10020305. [PMID: 33540812 PMCID: PMC7912949 DOI: 10.3390/foods10020305] [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: 12/19/2020] [Revised: 01/28/2021] [Accepted: 01/29/2021] [Indexed: 11/16/2022] Open
Abstract
The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.
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15
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Zaroual H, Chénè C, El Hadrami EM, Karoui R. Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review. Crit Rev Food Sci Nutr 2021; 62:4526-4549. [DOI: 10.1080/10408398.2021.1876624] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Hicham Zaroual
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles VIOLLETTE, Lens, France
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | | | - El Mestafa El Hadrami
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | - Romdhane Karoui
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles VIOLLETTE, Lens, France
- INRA, USC 1281,Lille, France
- Yncréa, Lille, France
- University of the Littoral Opal Coast (ULCO), Boulogne sur Mer, France
- University of Lille, Lille, France
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Polari JJ, Mori M, Wang SC. Virgin Olive Oils from Super‐High‐Density Orchards in California: Impact of Cultivar, Harvest Time, and Crop Season on Quality and Chemical Composition. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000180] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Juan J. Polari
- Department of Food Science and Technology University of California Davis One Shields Avenue Davis CA 95616 USA
| | - Mary Mori
- California Olive Ranch 1367 E Lassen Ave Chico CA 95973 USA
| | - Selina C. Wang
- Department of Food Science and Technology University of California Davis One Shields Avenue Davis CA 95616 USA
- Olive Center University of California Davis One Shields Avenue Davis CA 95616 USA
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Tree Planting Density and Canopy Position Affect ‘Cerasuola’ and ‘Koroneiki’ Olive Oil Quality. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7020011] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
To maximize orchard production and tree crop efficiency, optimization of both maximum orchard light interception and radiation distribution within the tree canopy are important strategies. To study the influence of planting density and fruit position within the canopy on oil quality from ‘Cerasuola’ and ‘Koroneiki’ olive (Olea europaea L.), fruits were harvested from the upper and lower canopy layers of trees in hedgerow planting systems at two densities: High at 1000 trees ha−1 (HD) and Medium at 500 trees ha−1 (MD). Tree crop efficiency and fruit weight, water and fat content were measured together with olive oil standard quality parameters, phenolic and volatile composition. Fruits in the upper layers of the canopy always showed a higher maturity index, 6% more fat content, and 4% less water content than lower layers. Upper layers of HD trees showed the highest phenol content, whereas lower layers of MD trees showed the lowest phenol content (36% less than the upper layers of HD). HD trees showed the largest differences in fruit maturation, water and fat content between upper and lower canopy positions, increasing quality and oil yield variability at harvest. ‘Koroneiki’ showed more stable oils with a 28% higher MUFA/PUFA ratio and 12% higher phenol content than ‘Cerasuola’ oils. This study provides further evidence of the fact that cultivar, planting density, and canopy architecture may be strong determinants of olive oil yield and composition in hedgerow planting systems.
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Di Pietro N, Baldassarre MPA, Cichelli A, Pandolfi A, Formoso G, Pipino C. Role of Polyphenols and Carotenoids in Endothelial Dysfunction: An Overview from Classic to Innovative Biomarkers. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2020; 2020:6381380. [PMID: 33133348 PMCID: PMC7593735 DOI: 10.1155/2020/6381380] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/26/2020] [Accepted: 10/05/2020] [Indexed: 12/14/2022]
Abstract
Nowadays, the dramatically increased prevalence of metabolic diseases, such as obesity and diabetes mellitus and their related complications, including endothelial dysfunction and cardiovascular disease, represents one of the leading causes of death worldwide. Dietary nutrients together with healthy lifestyles have a crucial role in the endothelium health-promoting effects. From a growing body of evidence, active natural compounds from food, including polyphenols and carotenoids, have attracted particular attention as a complementary therapy on atherosclerosis and cardiovascular disease, as well as preventive approaches through the attenuation of inflammation and oxidative stress. They mainly act as radical scavengers by promoting a variety of biological mechanisms, such as improvements in endothelial function, blood pressure, platelet activity, and insulin sensitivity, and by modulating various known biomarkers. The present review highlights the role of polyphenols and carotenoids in early endothelial dysfunction with attention to their beneficial effect in modulating both classical and recent technologically generated emerging biomarkers. These, alone or in combination, can play an important role in the prediction, diagnosis, and evolution of cardiovascular disease. However, a main challenge is to speed up early and prompt new interventions in order to prevent or slow down disease progression, even with an adequate intake of bioactive compounds. Hence, there is an urgent need of new more validated, appropriate, and reliable diagnostic and therapeutic biomarkers useful to diagnose endothelial dysfunction at an earlier stage.
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Affiliation(s)
- Natalia Di Pietro
- Department of Medical, Oral and Biotechnological Sciences, University G. d'Annunzio of Chieti-Pescara, 66100 Chieti, Italy
- Center for Advanced Studies and Technology-CAST (ex CeSI-MeT), University G. d'Annunzio of Chieti-Pescara, 66100 Chieti, Italy
| | - Maria Pompea Antonia Baldassarre
- Center for Advanced Studies and Technology-CAST (ex CeSI-MeT), University G. d'Annunzio of Chieti-Pescara, 66100 Chieti, Italy
- Department of Medicine and Aging Sciences, University G. d'Annunzio of Chieti-Pescara, 66100 Chieti, Italy
| | - Angelo Cichelli
- Department of Medical, Oral and Biotechnological Sciences, University G. d'Annunzio of Chieti-Pescara, 66100 Chieti, Italy
| | - Assunta Pandolfi
- Department of Medical, Oral and Biotechnological Sciences, University G. d'Annunzio of Chieti-Pescara, 66100 Chieti, Italy
- Center for Advanced Studies and Technology-CAST (ex CeSI-MeT), University G. d'Annunzio of Chieti-Pescara, 66100 Chieti, Italy
| | - Gloria Formoso
- Center for Advanced Studies and Technology-CAST (ex CeSI-MeT), University G. d'Annunzio of Chieti-Pescara, 66100 Chieti, Italy
- Department of Medicine and Aging Sciences, University G. d'Annunzio of Chieti-Pescara, 66100 Chieti, Italy
| | - Caterina Pipino
- Department of Medical, Oral and Biotechnological Sciences, University G. d'Annunzio of Chieti-Pescara, 66100 Chieti, Italy
- Center for Advanced Studies and Technology-CAST (ex CeSI-MeT), University G. d'Annunzio of Chieti-Pescara, 66100 Chieti, Italy
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Jimenez-Lopez C, Carpena M, Lourenço-Lopes C, Gallardo-Gomez M, Lorenzo JM, Barba FJ, Prieto MA, Simal-Gandara J. Bioactive Compounds and Quality of Extra Virgin Olive Oil. Foods 2020; 9:E1014. [PMID: 32731481 PMCID: PMC7466243 DOI: 10.3390/foods9081014] [Citation(s) in RCA: 176] [Impact Index Per Article: 44.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/23/2020] [Accepted: 07/24/2020] [Indexed: 01/10/2023] Open
Abstract
(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.
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Affiliation(s)
- Cecilia Jimenez-Lopez
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
| | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
| | - Maria Gallardo-Gomez
- CINBIO, Universidade de Vigo, Department of Biochemistry, Genetics and Immunology, Campus Universitario Lagoas Marcosende, 36310 Vigo, Spain;
| | - Jose M. Lorenzo
- Meat Technology Centre Foundation, 32900 San Cibrao das Viñas, Spain;
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain;
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
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20
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El Orche A, Bouatia M, Mbarki M. Rapid Analytical Method to Characterize the Freshness of Olive Oils Using Fluorescence Spectroscopy and Chemometric Algorithms. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2020; 2020:8860161. [PMID: 32733738 PMCID: PMC7369664 DOI: 10.1155/2020/8860161] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 05/24/2020] [Accepted: 06/23/2020] [Indexed: 05/23/2023]
Abstract
One of the most important issues in the field of quality assurance of olive oils is the detection of the freshness of olive oil. In this study, 400 nm laser-induced fluorescence spectroscopy was used with supervised and unsupervised multivariate analysis methods to develop a rapid method able to discriminate between freshly produced olive oils and oil that has been stored for a period of time ranging from 12 to 24 months. The fluorescence spectral data were firstly processed by the PCA. This method shows strong discrimination of the three oil classes using the first three components which present 96% of the total variability of the initial data, and then supervised classification models were constructed using the discriminant partial least square regression PLS-DA, support vector machine SVM, and linear discriminant analysis LDA. These methods show a high capacity in the classification of the three classes of olive oil. The validation of these classification models by external samples shows a high capacity of classification of the samples in their class with an accuracy of 100%. This study demonstrated the feasibility of the fluorescence spectroscopy fingerprint (routine technique) for the classification of olive oils according to their freshness and storage time.
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Affiliation(s)
- Aimen El Orche
- Laboratory of Chemical Processes and Applied Materials, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni-Mellal, Morocco
| | - Mustapha Bouatia
- Laboratory of Analytical Chemistry & Bromatology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat, Morocco
| | - Mohamed Mbarki
- Laboratory of Chemical Processes and Applied Materials, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni-Mellal, Morocco
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21
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An Artificial Intelligence Approach for Italian EVOO Origin Traceability through an Open Source IoT Spectrometer. Foods 2020; 9:foods9060834. [PMID: 32630427 PMCID: PMC7353555 DOI: 10.3390/foods9060834] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 06/17/2020] [Indexed: 12/18/2022] Open
Abstract
Extra virgin olive oil (EVOO) represents a crucial ingredient of the Mediterranean diet. Being a first-choice product, consumers should be guaranteed its quality and geographical origin, justifying the high purchasing cost. For this reason, it is important to have new reliable tools able to classify products according to their geographical origin. The aim of this work was to demonstrate the efficiency of an open source visible and near infra-red (VIS-NIR) spectrophotometer, relying on a specific app, in assessing olive oil geographical origin. Thus, 67 Italian and 25 foreign EVOO samples were analyzed and their spectral data were processed through an artificial intelligence algorithm. The multivariate analysis of variance (MANOVA) results reported significant differences (p < 0.001) between the Italian and foreign EVOO VIS-NIR matrices. The artificial neural network (ANN) model with an external test showed a correct classification percentage equal to 94.6%. Both the MANOVA and ANN tested methods showed the most important spectral wavelengths ranges for origin determination to be 308–373 nm and 594–605 nm. These are related to the absorption of phenolic components, carotenoids, chlorophylls, and anthocyanins. The proposed tool allows the assessment of EVOO samples’ origin and thus could help to preserve the “Made in Italy” from fraud and sophistication related to its commerce.
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22
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Uncu O, Ozen B. Importance of some minor compounds in olive oil authenticity and quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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23
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Insights into the bioactive compounds and physico-chemical characteristics of the extracted oils from Urtica dioica and Urtica pilulifera. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2219-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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24
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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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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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26
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Ahmad N, Saleem M. Characterisation of cow and buffalo ghee using fluorescence spectroscopy. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12632] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Naveed Ahmad
- Department of Physics Mirpur University of Science and Technology (MUST) Mirpur Azad KashmirPakistan
| | - Muhammad Saleem
- Agri. & Biophotonics Division National Institute of Lasers and Optronics (NILOP) Lehtrar Road Islamabad Pakistan
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27
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Ali H, Saleem M, Anser MR, Khan S, Ullah R, Bilal M. Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics. APPLIED SPECTROSCOPY 2018; 72:1371-1379. [PMID: 29712442 DOI: 10.1177/0003702818768485] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Due to high price and nutritional values of extra virgin olive oil (EVOO), it is vulnerable to adulteration internationally. Refined oil or other vegetable oils are commonly blended with EVOO and to unmask such fraud, quick, and reliable technique needs to be standardized and developed. Therefore, in this study, adulteration of edible oil (sunflower oil) is made with pure EVOO and analyzed using fluorescence spectroscopy (excitation wavelength at 350 nm) in conjunction with principal component analysis (PCA) and partial least squares (PLS) regression. Fluorescent spectra contain fingerprints of chlorophyll and carotenoids that are characteristics of EVOO and differentiated it from sunflower oil. A broad intense hump corresponding to conjugated hydroperoxides is seen in sunflower oil in the range of 441-489 nm with the maximum at 469 nm whereas pure EVOO has low intensity doublet peaks in this region at 441 nm and 469 nm. Visible changes in spectra are observed in adulterated EVOO by increasing the concentration of sunflower oil, with an increase in doublet peak and correspondingly decrease in chlorophyll peak intensity. Principal component analysis showed a distinct clustering of adulterated samples of different concentrations. Subsequently, the PLS regression model was best fitted over the complete data set on the basis of coefficient of determination (R2), standard error of calibration (SEC), and standard error of prediction (SEP) of values 0.99, 0.617, and 0.623 respectively. In addition to adulterant, test samples and imported commercial brands of EVOO were also used for prediction and validation of the models. Fluorescence spectroscopy combined with chemometrics showed its robustness to identify and quantify the specified adulterant in pure EVOO.
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Affiliation(s)
- Hina Ali
- 1 National Institute of Lasers and Optronics (NILOP), Islamabad, Pakistan
| | - Muhammad Saleem
- 1 National Institute of Lasers and Optronics (NILOP), Islamabad, Pakistan
| | | | - Saranjam Khan
- 1 National Institute of Lasers and Optronics (NILOP), Islamabad, Pakistan
| | - Rahat Ullah
- 1 National Institute of Lasers and Optronics (NILOP), Islamabad, Pakistan
| | - Muhammad Bilal
- 1 National Institute of Lasers and Optronics (NILOP), Islamabad, Pakistan
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28
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Wang PS, Kuo CH, Yang HC, Liang YJ, Huang CJ, Sheen LY, Pan WH. Postprandial Metabolomics Response to Various Cooking Oils in Humans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4977-4984. [PMID: 29716192 DOI: 10.1021/acs.jafc.8b00530] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Lipids account for a high proportion of dietary calories, which greatly affect human health. As a result of differences in composition of fatty acid of individual cooking oils, certain biological effects of these oils may vary. This study aimed to compare postprandial metabolomic profiles of six commonly consumed cooking oils/fats. Adopting a switch-over experimental design ( n = 15), we carried out a human feeding study with six groups (control without oils, soybean oil, olive oil, palm oil, camellia oil, and tallow) and collected fasting and postprandial serum samples. The metabolomic profile was measured by ultra-high-pressure liquid chromatography-quadrupole time of flight. We observed significant differences between the control group and experimental groups for 33 serum metabolites (false discovery rate; p < 0.05), which take part in lipid digestion, fatty acid metabolism, metabolism of pyrimidines and pyrimidine nucleosides, amino acid metabolism, neurobiology, and antioxidation. Sparse partial least squares discriminant analysis revealed distinct metabolomics patterns between monounsaturated fatty acid (MUFA) and saturated fatty acid oils, between soybean oil, olive oil, and palm oil, and between two MUFA-rich oils (olive and camellia oils). The present metabolomics study suggests shared and distinct metabolisms of various cooking oils/fats.
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Affiliation(s)
| | - Ching-Hua Kuo
- School of Pharmacy, College of Medicine , National Taiwan University , 33 Linsen South Road , Zhongzheng District, Taipei 10055 , Taiwan
- The Metabolomics Core Laboratory, Center of Genomic Medicine , National Taiwan University , 2 Syu-jhou Road , Taipei 10055 , Taiwan
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29
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Redondo-Cuevas L, Castellano G, Torrens F, Raikos V. Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.027] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Impact of industrial hammer mill rotor speed on extraction efficiency and quality of extra virgin olive oil. Food Chem 2018; 242:362-368. [DOI: 10.1016/j.foodchem.2017.09.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 08/06/2017] [Accepted: 09/01/2017] [Indexed: 11/21/2022]
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31
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Guo Z, Jia X, Zheng Z, Lu X, Zheng Y, Zheng B, Xiao J. Chemical composition and nutritional function of olive (Olea europaea L.): a review. PHYTOCHEMISTRY REVIEWS 2017. [DOI: 10.1007/s11101-017-9526-0] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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32
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Köseoğlu O, Sevim D, Kadiroğlu P. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chem 2016; 212:628-34. [DOI: 10.1016/j.foodchem.2016.06.027] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 06/08/2016] [Accepted: 06/10/2016] [Indexed: 11/17/2022]
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33
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Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Valli E, Bendini A, Gallina Toschi T, Simal-Gandara J. Characterization of virgin olive oils produced with autochthonous Galician varieties. Food Chem 2016; 212:162-71. [PMID: 27374520 DOI: 10.1016/j.foodchem.2016.05.135] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 05/12/2016] [Accepted: 05/20/2016] [Indexed: 11/29/2022]
Abstract
The interest of Galician oil producers (NW Spain) in recovering the ancient autochthonous olive varieties Brava and Mansa has increased substantially in recent years. Virgin olive oils produced by co-crushing both varieties in two different proportions, reflecting the usual and most common practice adopted in this region, have gradually emerged for the production of virgin olive oils. Herein, the sensory and chemical characteristics of such oils were characterized by quality and genuineness-related parameters. The results of chemical analysis are discussed in terms of their effective contribution to the sensory profile, which suggests useful recommendations for olive oil producers to improve the quality of oils. Antioxidant compounds, together with aromas and coloured pigments were determined, and their contribution in determining the functional value and the sensory properties of oils was investigated. In general, given the high levels of phenolic compounds (ranging between 254 and 375mg/kg oil), tocopherols (about 165mg/kg oil) and carotenoids (10-12mg/kg oil); these are oils with long stability, especially under dark storage conditions, because stability is reinforced with the contribution of chlorophylls (15-22mg/kg oil). A major content of phenolic compounds, as well as a predominance of trans-2-hexen-1-al within odor-active compounds (from 897 to 1645μg/kg oil), responsible for bitter sensory notes. This characterization allows to developing new antioxidant-rich and flavour-rich VOOs, when co-crushing with a higher proportion of Brava olives, satisfying the consumers' demand in having access to more healthy dishes and peculiar sensory attributes.
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Affiliation(s)
- Patricia Reboredo-Rodríguez
- Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain
| | - Carmen González-Barreiro
- Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain
| | - Beatriz Cancho-Grande
- Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain
| | - Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Cesena (FC), Italy
| | - Jesus Simal-Gandara
- Analytical and Food Chemistry Department, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain.
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34
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Alterations in monovarietal, blended and aromatized Portuguese virgin olive oils under four storage conditions for 12 months. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2609-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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35
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Li X, Woodman M, Wang SC. High-performance liquid chromatography with fluorescence detection for the rapid analysis of pheophytins and pyropheophytins in virgin olive oil. J Sep Sci 2015; 38:2813-8. [DOI: 10.1002/jssc.201401240] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2014] [Revised: 05/16/2015] [Accepted: 05/22/2015] [Indexed: 11/05/2022]
Affiliation(s)
- Xueqi Li
- University of California Davis Olive Center; Davis CA USA
| | | | - Selina C. Wang
- University of California Davis Olive Center; Davis CA USA
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36
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Bajoub A, Carrasco-Pancorbo A, Ajal EA, Beltrán Maza G, Fernández-Gutiérrez A, Ouazzani N. Contribution to the establishment of a protected designation of origin for Meknès virgin olive oil: A 4-years study of its typicality. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.05.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Monasterio RP, Fernández MDLÁ, Silva MF. Olive oil by capillary electrophoresis: characterization and genuineness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4477-4496. [PMID: 23594110 DOI: 10.1021/jf400864q] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Olive oil, obtained from Olea europaea L. (Oleaceae) fruits, is an important ingredient in the Mediterranean diet. The purpose of this paper is to review and evaluate olive oil analysis using capillary electrophoresis (CE). This review covers a selection of the literature published on this topic over the past decade. The current state of the art of the topic is evaluated, with special emphasis on separation conditions, analysis purpose, and analytes investigated. CE has been used to characterize or to carry out authenticity studies. Particular attention has been focused on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud. CE represents a good compromise between sample throughput, sample volume, satisfactory characterization, and sustainability for the analysis of target compounds present in olive oils.
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Affiliation(s)
- Romina P Monasterio
- Instituto de Biologı́a Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
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Lozano-Sánchez J, Cerretani L, Bendini A, Gallina-Toschi T, Segura-Carretero A, Fernández-Gutiérrez A. New filtration systems for extra-virgin olive oil: effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3754-3762. [PMID: 22433055 DOI: 10.1021/jf205353b] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The purpose of this work was to evaluate some new filtration systems in relation to the quality of extra-virgin olive oil (EVOO). Filtration processes were undertaken using a polypropylene filter bag and two different inert gas flows as filter aids (argon and nitrogen). Qualitative and quantitative variations of the glyceride composition, antioxidant and pro-oxidant compounds, and water content were correlated with the oxidative stability to establish the effect on EVOO shelf life. The influence on physicochemical and sensorial properties was also evaluated. After filtration, the oxidative stability was reduced. The behavior of the polyphenols and water content on the filtration process could explain the lowest oxidative stability of filtered EVOO. Moreover, the results of the sensorial analysis confirmed that filtration using inert gases did not decrease the intensity of the main positive sensory attributes. The results could help olive-oil producers to improve EVOO quality and establish optimal storage conditions.
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Affiliation(s)
- Jesús Lozano-Sánchez
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain
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