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Olmo-Cunillera A, Ribas-Agustí A, Lozano-Castellón J, Pérez M, Ninot A, Romero-Aroca A, Lamuela-Raventós RM, Vallverdú-Queralt A. High hydrostatic pressure enhances the formation of oleocanthal and oleacein in 'Arbequina' olive fruit. Food Chem 2024; 437:137902. [PMID: 37924762 DOI: 10.1016/j.foodchem.2023.137902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/24/2023] [Accepted: 10/27/2023] [Indexed: 11/06/2023]
Abstract
During olive oil production, the activity of endogenous enzymes plays a crucial role in determining the oil's phenolic composition. β-Glucosidase contributes to the formation of secoiridoids, while polyphenol oxidase (PPO) and peroxidase (POX) are involved in their oxidation. This study investigated whether high hydrostatic pressure (HHP), known to cause cell disruption and modify enzymatic activity and food texture, could reduce PPO and POX activity. HHP was applied to 'Arbequina' olives at different settings (300 and 600 MPa, 3 and 6 min) before olive oil extraction. The tested HHP conditions were not effective in reducing the activity of PPO and POX in olives, resulting in oils with a lower phenolic content. However, HHP increased the secoiridoid content of olives, particularly oleocanthal and oleacein (>50%). The pigments in oils produced from HHP-treated olives were higher compared to the control, whereas squalene and α-tocopherol levels and the fatty acid profile remained the same.
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Affiliation(s)
- Alexandra Olmo-Cunillera
- Polyphenol Research Group, 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; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Albert Ribas-Agustí
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), 17121 Monells, Spain.
| | - Julián Lozano-Castellón
- Polyphenol Research Group, 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; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Maria Pérez
- Polyphenol Research Group, 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; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Antònia Ninot
- Fruit Science Program, Olive Growing and Oil Technology Research Team, Institute of Agrifood Research and Technology (IRTA), 43120 Constantí, Spain.
| | - Agustí Romero-Aroca
- Fruit Science Program, Olive Growing and Oil Technology Research Team, Institute of Agrifood Research and Technology (IRTA), 43120 Constantí, Spain.
| | - Rosa Maria Lamuela-Raventós
- Polyphenol Research Group, 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; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Anna Vallverdú-Queralt
- Polyphenol Research Group, 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; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
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2
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Rahim MA, Ayub H, Sehrish A, Ambreen S, Khan FA, Itrat N, Nazir A, Shoukat A, Shoukat A, Ejaz A, Özogul F, Bartkiene E, Rocha JM. Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification. Molecules 2023; 28:6881. [PMID: 37836725 PMCID: PMC10574037 DOI: 10.3390/molecules28196881] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/24/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques-such as high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography-infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)-are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.
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Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Hudda Ayub
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Aqeela Sehrish
- Department of Plant and Soil Science, Texas Tech University, Lubbock, TX 79409, USA;
| | - Saadia Ambreen
- University Institute of Food Science and Technology, The University of Lahore, Lahore 54590, Pakistan;
| | - Faima Atta Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Nizwa Itrat
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Anum Nazir
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Aurbab Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Amna Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Türkiye;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Türkiye
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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3
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Al-Dabbas MM, Al-Jaloudi R, Abdullah MA, Abughoush M. Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials-Gas Chromatography-Mass Spectrometry Analysis. Molecules 2023; 28:6444. [PMID: 37764219 PMCID: PMC10537359 DOI: 10.3390/molecules28186444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 09/29/2023] Open
Abstract
Using different bleaching materials to eliminate or reduce organic volatiles in deteriorated olive oils will positively affect its characteristics. This study aims to identify the volatiles of oxidized olive oil after physical bleaching using selected immobilized adsorbents. Oxidized olive oil was eluted using open-column chromatography packed with silica gel, bentonite, resin, Arabic gum, and charcoal at a 1:5 eluent system (w/v, adsorbent: oxidized olive oil). The smoke point was determined. The collected distilled vapor was injected into GC-MS to identify the volatiles eluted after partial refining with each of these bleaching compounds. The results showed that volatile compounds were quantitatively and qualitatively affected by the type of adsorbents used for the elution of olive oil and the smoking points of eluted oils. The most prominent detected volatile compounds were limonene (14.53%), piperitone (10.35%), isopropyl-5-methyl-(2E)-hexenal (8.6%), methyl octadecenoate (6.57%), and citronellyl acetate (5.87%). Both bentonite and resin were superior in decreasing the ratio of volatile compounds compared with other bleaching materials used. Resin immobilized medium was significantly affected (p < 0.05), raising the smoke point. These results highlighted some information regarding the characteristics of volatile compounds that result after the physical elution of olive oil through selected adsorbents.
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Affiliation(s)
- Maher M. Al-Dabbas
- Department of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan;
- Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates;
| | - Rawan Al-Jaloudi
- Department of Medical Science Support, Zarqa University College, Al-Balqa Applied University, As-Salt 19117, Jordan;
| | - Mai Adnan Abdullah
- Department of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan;
| | - Mahmoud Abughoush
- Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates;
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Cecchi L, Ghizzani G, Bellumori M, Lammi C, Zanoni B, Mulinacci N. Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules. Molecules 2023; 28:molecules28062776. [PMID: 36985747 PMCID: PMC10059698 DOI: 10.3390/molecules28062776] [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: 02/25/2023] [Revised: 03/13/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Olives are very rich in phenolic compounds with important health-promoting properties. The profile and content of phenols in olive pulp and virgin olive oil are strongly influenced by the fruit ripening degree, but little is known concerning the evolution of phenolic compounds in the seed. In this work, the phenolic composition of seed from Tuscan cultivars (Frantoio, Moraiolo, Leccino) was studied over maturation. Starting from each seed sample, a phenolic extract was prepared and analyzed by HPLC-DAD-MS. Nüzhenide and nüzhenide 11-methyl oleoside were by far the most abundant phenolic compounds; their content reached up to 46 g/kg in dry seeds, although this diminished in the final stage of fruit maturation. At the same time, the phenolic composition of the pulp was also characterized over the course of maturation, showing that oleuropein was by far the most abundant compound, with concentrations comparable to those of nüzhenide and nüzhenide 11-methyl oleoside in the seeds. Overall, the total amount of phenols in seed dry extracts was significant, reaching approx. 100 g/kg. The chemically characterized dry phenolic extracts from seeds could be used for future biological assays aimed at evaluating the potential bioactivities of these phytocomplexes.
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Affiliation(s)
- Lorenzo Cecchi
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
| | - Giulia Ghizzani
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Bruno Zanoni
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
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5
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How different amounts of leaves added during the extraction process affect the biochemical composition of Chemlali olive oil cultivar? JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01664-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Cecchi L, Parenti A, Bellumori M, Migliorini M, Mulinacci N, Guerrini L. Clustering monovarietal extra virgin olive oil according to sensory profile, volatile compounds and
k
‐mean algorithm. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202200038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA University of Florence Via Ugo Schiff 6 Sesto F.no Florence 50019 Italy
| | - Alessandro Parenti
- Department of Agricultural Food and Forestry Systems Management (DAGRI) University of Florence Piazzale Delle Cascine 16 Florence 50144 Italy
| | - Maria Bellumori
- Department of NEUROFARBA University of Florence Via Ugo Schiff 6 Sesto F.no Florence 50019 Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A. Via Leonardo da Vinci 31, Tavarnelle Val di Pesa Firenze 50028 Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA University of Florence Via Ugo Schiff 6 Sesto F.no Florence 50019 Italy
| | - Lorenzo Guerrini
- Dipartimento Territorio e Sistemi Agro‐Forestali (TESAF) Università degli Studi di Padova via dell'Università 16 PD Legnaro 35020 Italy
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7
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Industrial drying for agrifood by-products re-use: cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.). Food Chem 2022; 403:134338. [DOI: 10.1016/j.foodchem.2022.134338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 08/29/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022]
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Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability. Foods 2022; 11:foods11101479. [PMID: 35627050 PMCID: PMC9140635 DOI: 10.3390/foods11101479] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 05/09/2022] [Accepted: 05/18/2022] [Indexed: 01/27/2023] Open
Abstract
The world production of olive oil represented 3.1 million tons in 2021 and the choice aimed at high quality extra virgin olive oils is increasingly appearing (IOC, 2022). Moreover, the production of a product of quality with environmental respect is grown in demand. Consequently, the so-called “ecological” processes mostly interest the production market of extra virgin olive oils. Despite the current processing and extraction technologies, the characteristics of olive oil can still be optimized. In this regard, interesting technology to produce olive oil remains the stone removal of the olives before the extraction of the oil. Recently, the destoners preserved a less low oil yield. In light of recent progress, the review focuses on the influence of destoning on the quality of extra virgin olive oil, using a systematic approach. Interest in this technology is increasing and many researchers report that destoned olive oils show superior characteristics confronting with those obtained by the traditional method. These data indicate that destoning is one of the most significant advantages for the improvement of the oil qualitative traits and the system’s sustainability.
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Cecchi L, Migliorini M, Giambanelli E, Canuti V, Bellumori M, Mulinacci N, Zanoni B. Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2515-2525. [PMID: 34676895 PMCID: PMC9298029 DOI: 10.1002/jsfa.11593] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 10/04/2021] [Accepted: 10/22/2021] [Indexed: 05/27/2023]
Abstract
BACKGROUND Much effort has recently been spent for re-using virgin olive oil by-products as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills. RESULTS The evolution of the phenolic and volatile compounds was studied by high-performance liquid chromatography-diode array detector mass spectrometry (HPLC-DAD-MS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9 μg kg-1 ) despite the higher number of alcohols. A decrease in LOX volatiles and a quick development of the ones linked to off-flavors (carboxylic acids, alcohols, acetates) were observed, in particular after 4 days of storage at room temperature. Only storage at 4 °C allowed these phenomena to be slowed down. CONCLUSION To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off-flavors development, storage in open containers must be avoided and a short storage in cold rooms (7-10 days) is to be preferred. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBAUniversity of FlorenceFlorenceItaly
| | | | | | - Valentina Canuti
- Department of AgriculturalFood and Forestry Systems Management (DAGRI), University of FlorenceFlorenceItaly
| | | | | | - Bruno Zanoni
- Department of AgriculturalFood and Forestry Systems Management (DAGRI), University of FlorenceFlorenceItaly
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10
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Mixed pretreatment based on pectinase and cellulase accelerates the oil droplet coalescence and oil yield from olive paste. Food Chem 2022; 369:130915. [PMID: 34496318 DOI: 10.1016/j.foodchem.2021.130915] [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: 03/01/2021] [Revised: 07/29/2021] [Accepted: 08/17/2021] [Indexed: 11/22/2022]
Abstract
Commercial enzymatic pretreatment is being classically used for enhancing the oil extraction yield in the olive oil industry in China. Nevertheless, the mechanism is not yet clearly defined. The aim was to study the action of pectinase and cellulase for improving the oil yield from the aspects of oil droplets coalescence and rheological properties changes of olive paste during malaxation process. From confocal laser scanning microscopy imaging, the bound oil droplets were released and gradually coalesced into larger droplets, eventually formed a continuous oil phase with enzymatic pretreatment. Furthermore, the mixed enzymatic pretreatment effectively decreased viscosity of the olive pastes and promoted the depolymerization and solubilization of pectic polymers involved in the cell-cell adhesion, thus further enhanced the oil extraction yield from 7.15 % to 11.68 % (w/w). Finally, the mixed enzymatic pretreatment improved the droplet release and coalescence, reduced the viscosity of olive paste, and increased the oil yield.
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11
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Cerezo S, Hernández ML, Palomo-Ríos E, Gouffi N, García-Vico L, Sicardo MD, Sanz C, Mercado JA, Pliego-Alfaro F, Martínez-Rivas JM. Modification of 13-hydroperoxide lyase expression in olive affects plant growth and results in altered volatile profile. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 313:111083. [PMID: 34763868 DOI: 10.1016/j.plantsci.2021.111083] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 09/17/2021] [Accepted: 10/02/2021] [Indexed: 06/13/2023]
Abstract
The C6 aldehydes, alcohols, and the corresponding esters are the most important compounds of virgin olive oil aroma. These C6 volatile compounds are synthesized via the 13-hydroperoxide lyase (13-HPL) branch of the lipoxygenase pathway. In this investigation, a functional analysis of the olive (Olea europaea L.) 13-HPL gene by its overexpression and silencing in olive transgenic lines was carried out. With this aim, sense and RNAi constructs of the olive 13-HPL gene were generated and used for the transformation of embryogenic olive cultures. Leaves from overexpressing lines showed a slight increase in 13-HPL gene expression, whereas RNAi lines exhibited a strong decrease in their transcript levels. Quantification of 13-HPL activity in two overexpressing and two RNAi lines showed a positive correlation with levels of transcripts. Interestingly, RNAi lines showed a high decrease in the content of C6 volatiles linked to a strong increase of C5 volatile compounds, altering the volatile profile in the leaves. In addition, the silencing of the 13-HPL gene severely affected plant growth and development. This investigation demonstrates the role of the 13-HPL gene in the biogenesis of olive volatile compounds and constitutes a functional genomics study in olive related to virgin olive oil quality.
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Affiliation(s)
- Sergio Cerezo
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - M Luisa Hernández
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - Elena Palomo-Ríos
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Naima Gouffi
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Lourdes García-Vico
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - M Dolores Sicardo
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - Carlos Sanz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - José A Mercado
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Fernando Pliego-Alfaro
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - José M Martínez-Rivas
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain.
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Finicelli M, Squillaro T, Galderisi U, Peluso G. Polyphenols, the Healthy Brand of Olive Oil: Insights and Perspectives. Nutrients 2021; 13:3831. [PMID: 34836087 PMCID: PMC8624306 DOI: 10.3390/nu13113831] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/18/2021] [Accepted: 10/25/2021] [Indexed: 12/13/2022] Open
Abstract
Given their beneficial potential on human health, plant food bioactive molecules are important components influencing nutrition. Polyphenols have been widely acknowledged for their potentially protective role against several complex diseases. In particular, the polyphenols of olive oil (OOPs) emerge as the key components of many healthy diets and have been widely studied for their beneficial properties. The qualitative and quantitative profile defining the composition of olive oil phenolic molecules as well as their absorbance and metabolism once ingested are key aspects that need to be considered to fully understand the health potential of these molecules. In this review, we provide an overview of the key aspects influencing these variations by focusing on the factors influencing the biosynthesis of OOPs and the findings about their absorption and metabolism. Despite the encouraging evidence, the health potential of OOPs is still debated due to limitations in current studies. Clinical trials are necessary to fully understand and validate the beneficial effects of olive oil and OOPs on human health. We provide an update of the clinical trials based on olive oil and/or OOPs that aim to understand their beneficial effects. Tailored studies are needed to standardize the polyphenolic distribution and understand the variables associated with phenol-enriched OO. An in-depth knowledge of the steps that occur following polyphenol ingestion may reveal useful insights to be used in clinical settings for the prevention and treatment of many diseases.
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Affiliation(s)
- Mauro Finicelli
- Research Institute on Terrestrial Ecosystems (IRET), National Research Council of Italy (CNR), Via Pietro Castellino 111, 80131 Naples, Italy
| | - Tiziana Squillaro
- Department of Experimental Medicine, University of Campania “Luigi Vanvitelli”, Via Santa Maria di Costantinopoli 16, 80138 Naples, Italy; (T.S.); (U.G.)
| | - Umberto Galderisi
- Department of Experimental Medicine, University of Campania “Luigi Vanvitelli”, Via Santa Maria di Costantinopoli 16, 80138 Naples, Italy; (T.S.); (U.G.)
| | - Gianfranco Peluso
- Research Institute on Terrestrial Ecosystems (IRET), National Research Council of Italy (CNR), Via Pietro Castellino 111, 80131 Naples, Italy
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13
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Identification of Trace Volatile and Phenolic Compounds in Olive Oils with Trees Growing in Different Area Conditions: Using SPME/GC–MS. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02061-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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14
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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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15
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Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
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16
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Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110290] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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17
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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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18
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Reducing the Bitter Taste of Virgin Olive Oil Don Carlo by Microbial and Vegetable Enzymes Linked to the Colloidal Fraction. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4010011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Bitter taste is a positive sensory attribute that correlates with the concentration of phenols in olive oil. However, excessive bitterness can be perceived by consumers as a negative attribute. The aim of this investigation was to improve the process of debittering Don Carlo extra virgin olive oil (EVOO), which is rich in phenols, through blending with newly produced Leccino EVOOs, which can provide high oleuropeinolytic activity. The debittering process of blending Don Carlo EVOO with two types of Leccino EVOOs (decanter and settled EVOO), was carried out during three months of storage in canisters placed in fixed positions, or periodically inverted to prevent sedimentation. The reduction in phenolic concentration and bitterness index (K225 value) reached maximum values of 51% and 42% respectively in Don Carlo EVOO mixed with Leccino settled EVOO after three months of storage in periodically inverted containers. Analytical indices and sensory analysis, in accord with bitterness index (K225) results, confirmed a reduction or elimination of bitter taste in the oil samples depending on the type of Leccino EVOO added, and the sample storage method. All analytical results remained within parameters established by the European Community regulations for commercial merceological class EVOO.
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19
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Antónia Nunes M, Páscoa RNMJ, Alves RC, Costa ASG, Bessada S, Oliveira MBPP. Fourier transform near infrared spectroscopy as a tool to discriminate olive wastes: The case of monocultivar pomaces. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 103:378-387. [PMID: 31954992 DOI: 10.1016/j.wasman.2019.12.050] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 12/03/2019] [Accepted: 12/30/2019] [Indexed: 06/10/2023]
Abstract
Olive pomace, a wet semi-solid paste that remains after olive oil extraction, is a major waste of the process and its recovery is mandatory due to its phytotoxicity when rejected directly into the soil. Innovative applications have been studied, but simple and reliable methods that fulfil the gap between the recovery of compounds and their use by industries (contributing to the sustainability and circular economy of the chain) still need to be explored. In this work, four monocultivar olive pomaces (Arbequina, Arbosana, Oliana, and Koroneiki) were studied regarding their nutritional composition, fatty acids and vitamin E profiles, total phenolic and flavonoid contents, antioxidant activity, and Fourier Transform Near Infrared and Mid Infrared spectra. Principal Component Analysis and Partial Least Square Discriminant Analysis were used to discriminate samples. Arbosana pomace presented the highest total fat (15%, dw) and vitamin E contents (1.4 mg/g of oil), being α-tocopherol the main vitamer in all samples. Koroneiki pomace was the richest in phenolic compounds (9 g gallic acid eq./kg). The major fatty acid was oleic acid. Stearic acid, linoleic acid, and FRAP levels differed significantly among cultivars. NIR spectra showed differences in all spectral regions (best separation from 6504 to 5389 cm-1 and 4961 to 4035 cm-1), while MIR spectra presented differences only in some spectral regions. The results showed that Near Infrared spectroscopy together with Principal Component Analysis is a powerful tool to discriminate olive pomace cultivars, with ability to be used in an industrial context.
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Affiliation(s)
- M Antónia Nunes
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of the University of Porto, Porto, Portugal
| | - Ricardo N M J Páscoa
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of the University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of the University of Porto, Porto, Portugal
| | - Anabela S G Costa
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of the University of Porto, Porto, Portugal
| | - Sílvia Bessada
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of the University of Porto, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of the University of Porto, Porto, Portugal.
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20
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Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal. Talanta 2020; 207:120276. [DOI: 10.1016/j.talanta.2019.120276] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 08/13/2019] [Accepted: 08/16/2019] [Indexed: 12/27/2022]
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21
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Lozano-Castellón J, López-Yerena A, Rinaldi de Alvarenga JF, Romero Del Castillo-Alba J, Vallverdú-Queralt A, Escribano-Ferrer E, Lamuela-Raventós RM. Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil. Crit Rev Food Sci Nutr 2019; 60:2532-2548. [PMID: 31423808 DOI: 10.1080/10408398.2019.1650715] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Extra virgin olive oil (EVOO) polyphenols, including the secoiridoids oleocanthal (OLC) and oleacein (OLE), are attracting attention because of their beneficial effects on health. Data on OLC and OLE bioavailability are scarce, as most research on EVOO polyphenols has concentrated on hydroxytyrosol, tyrosol, and oleuropein. Consequently, relevant goals for future research are the elucidation of OLC and OLE bioavailability and finding evidence for their beneficial effects through pre-clinical and clinical studies. The aim of this review is to shed light on OLC and OLE, focusing on their precursors in the olive fruit and the impact of agronomic and processing factors on their presence in EVOO. Also discussed are their bioavailability and absorption, and finally, their bioactivity and health-promoting properties.
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Affiliation(s)
- Julián Lozano-Castellón
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Anallely López-Yerena
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - José Fernando Rinaldi de Alvarenga
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Jaume Romero Del Castillo-Alba
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Elvira Escribano-Ferrer
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain.,Department of Pharmacy and Pharmaceutical Technology and Physical Chemistry, Biopharmaceutics and Pharmacokinetics Unit, Institute of Nanoscience and Nanotechnology (IN2UB), Pharmacy and Food Sciences School, University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
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22
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López-Yerena A, Lozano-Castellón J, Olmo-Cunillera A, Tresserra-Rimbau A, Quifer-Rada P, Jiménez B, Pérez M, Vallverdú-Queralt A. Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil. Molecules 2019; 24:E1986. [PMID: 31126122 PMCID: PMC6572524 DOI: 10.3390/molecules24101986] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 05/14/2019] [Accepted: 05/18/2019] [Indexed: 11/26/2022] Open
Abstract
Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivated under organic and conventional systems. The quantification and identification of individual polyphenols was carried out by liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS). Significantly higher levels (p < 0.05) of phenolic compounds were found in organic EVOOs. The methodology used was able to detect previously unreported differences in bioactive components between organic and conventional EVOOs.
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Affiliation(s)
- Anallely López-Yerena
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Anna Tresserra-Rimbau
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
- Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Center, Universitat Rovira i Virgili, 43002 Reus, Spain.
| | - Paola Quifer-Rada
- Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, 08041 Barcelona, Spain.
| | - Brígida Jiménez
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica, Centro de Cabra, Antigua Ctra, Cabra-Doña Mencía, Km. 2.5, 14940 Córdoba, Spain.
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
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23
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Affiliation(s)
- Wencan Zhang
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
| | - Xu Cao
- Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
| | - Shao Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
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24
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"Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process". Food Res Int 2018; 111:220-228. [PMID: 30007680 DOI: 10.1016/j.foodres.2018.05.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/24/2018] [Accepted: 05/09/2018] [Indexed: 12/26/2022]
Abstract
The approach of this research was to describe the biochemical transformations of minor components of virgin olive oil with high impact on its sensory quality, specifically "volatile compounds" during its extraction process. For this purpose `Picual´, `Arbequina´ and `Hojiblanca´ cultivars were processed at three different harvesting times. Their volatile profiles and levels of enzymatic activity of "hydroperoxide lyase", responsible for the biosynthesis of C6 aldehydes related to "green and fruity notes", were monitored and identified in mesocarp, paste before kneading and paste after kneading based on the catalytic action of crude enzyme extracts. Both of them, volatiles and HPL, were analyzed by incubating with their corresponding substrates and reaction products formed were analyzed by Solid Phase Microextraction-Gas Chromatography and Mass Spectrometry. The results obtained in the present research can be useful in order to develop new markers biochemical whereby improved aroma quality in olive breeding programs or in the design of new protocol of VOO extraction.
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25
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Restuccia D, Clodoveo ML, Corbo F, Loizzo MR. De-stoning technology for improving olive oil nutritional and sensory features: The right idea at the wrong time. Food Res Int 2018; 106:636-646. [PMID: 29579969 DOI: 10.1016/j.foodres.2018.01.043] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 01/14/2018] [Accepted: 01/18/2018] [Indexed: 10/18/2022]
Abstract
De-stoning technology has been introduced in the olive oil sector more than twenty years ago. It has not gained momentum because, sometimes, innovative ideas are not accepted since they are suggested at the wrong time or under the wrong circumstances. Virgin olive oil (VOO) is one of the most popular functional foods, mainly due to its antioxidant properties. These features, as well as other nutritional characteristics are generally enhanced by the de-stoning process. However, despite the improvement of the nutritional value, in the past the de-stoned oil didn't achieve marketing success mainly in relation to technological limitations (i.e. low oil yield). Only in recent years healthy properties became an element able to influence consumers' behavior, overcoming the limit of low oil yields and attracting the attention of olive oil producers. An analysis of the advantages, in terms of product quality and process sustainability, is given in this review. Here, for the first time, the fragmented results reported in literature are critically analyzed underlining the contradictions reported by different authors showing the main reasons for the unlucky fate of this technology in the industrial sector. In the final section the challenges, that future research must focus on, are presented, including emerging technologies in VOO processing. Literature data, for the first time discussed here exhaustively, show that de-stoning technology is a mechanical strategy useful to increase the nutritional and the sensory quality of the product. Moreover, it reduces the depletion of natural resources obtaining a selective crushing of the drupe by removing the stones from the olive paste so increasing the sustainability and efficiency of VOO extraction plants.
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Affiliation(s)
- Donatella Restuccia
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Arcavacata di Rende, CS, Italy
| | - Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science, University of Bari, Via Orabona 4, 70125 Bari, Italy
| | - Filomena Corbo
- Department of Pharmacy-Drug Sciences, University of Bari, Via Orabona 4, 70125 Bari, Italy.
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Arcavacata di Rende, CS, Italy
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26
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DeCastro ME, Rodríguez-Belmonte E, González-Siso MI. Metagenomics of Thermophiles with a Focus on Discovery of Novel Thermozymes. Front Microbiol 2016; 7:1521. [PMID: 27729905 PMCID: PMC5037290 DOI: 10.3389/fmicb.2016.01521] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Accepted: 09/12/2016] [Indexed: 11/24/2022] Open
Abstract
Microbial populations living in environments with temperatures above 50°C (thermophiles) have been widely studied, increasing our knowledge in the composition and function of these ecological communities. Since these populations express a broad number of heat-resistant enzymes (thermozymes), they also represent an important source for novel biocatalysts that can be potentially used in industrial processes. The integrated study of the whole-community DNA from an environment, known as metagenomics, coupled with the development of next generation sequencing (NGS) technologies, has allowed the generation of large amounts of data from thermophiles. In this review, we summarize the main approaches commonly utilized for assessing the taxonomic and functional diversity of thermophiles through metagenomics, including several bioinformatics tools and some metagenome-derived methods to isolate their thermozymes.
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Affiliation(s)
- María-Eugenia DeCastro
- Grupo EXPRELA, Centro de Investigacións Científicas Avanzadas (CICA), Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, Universidade da Coruña A Coruña, Spain
| | - Esther Rodríguez-Belmonte
- Grupo EXPRELA, Centro de Investigacións Científicas Avanzadas (CICA), Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, Universidade da Coruña A Coruña, Spain
| | - María-Isabel González-Siso
- Grupo EXPRELA, Centro de Investigacións Científicas Avanzadas (CICA), Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, Universidade da Coruña A Coruña, Spain
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