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Louppis AP, Kontominas MG. Analytical insights for ensuring authenticity of Greek agriculture products: Unveiling chemical marker applications. Food Chem 2024; 445:138758. [PMID: 38368700 DOI: 10.1016/j.foodchem.2024.138758] [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: 10/11/2023] [Revised: 02/11/2024] [Accepted: 02/13/2024] [Indexed: 02/20/2024]
Abstract
Food authentication, including the differentiation of geographical or botanical origin, the method of production i.e. organic vs. conventional farming as well as the detection of food fraud/adulteration, has been a rapidly growing field over the past two decades due to increasing public awareness regarding food quality and safety, nutrition, and health. Concerned parties include consumers, producers, and legislators. Thus, the development of rapid, accurate, sensitive, and reproducible analytical methods to guarantee the authenticity of foods is of primary interest to scientists and technologists. The aim of the present article is to summarize research work carried out on the authentication of Greek agricultural products using spectroscopic (NIR, FTIR, UV-Vis, Raman and fluorescence spectroscopy, NMR, IRMS, ICP-OES, ICP-MS) and chromatographic (GC, GC/MS, HPLC, HPLC/MS, etc.) methods of analysis in combination with chemometrics highlighting the chemical markers that enable product authentication. The review identified a large number of chemical markers including volatiles, phenolic substances, natural pigments, elements, isotopes, etc. which can be used for (i) the differentiation of botanical/geographical origin; conventional from organic farming; production procedure and vintage year, etc. and (ii) detection of adulteration of high quality plant and animal origin foods with lower value substitutes. Finally, the constant development of reliable analytical techniques in combination with law enforcement authorities will ensure authentic foods in terms of quality and safety for consumers.
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Affiliation(s)
| | - Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece.
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2
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Drakopoulou SK, Kritikou AS, Baessmann C, Thomaidis NS. Untargeted 4D-metabolomics using Trapped Ion Mobility combined with LC-HRMS in extra virgin olive oil adulteration study with lower-quality olive oils. Food Chem 2024; 434:137410. [PMID: 37708573 DOI: 10.1016/j.foodchem.2023.137410] [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: 11/07/2022] [Revised: 08/28/2023] [Accepted: 09/03/2023] [Indexed: 09/16/2023]
Abstract
Metabolomics is widely established in the field of food authenticity to address demanding issues, such as adulteration cases. Trapped ion mobility spectrometry (TIMS) coupled to liquid chromatography (LC) and high-resolution mass spectrometry (HRMS) provides an additional analytical dimension, introducing mobility-enhanced metabolomics in four dimensions (4D). In the present work, the potential of LC-TIMS-HRMS as a reliable analytical platform for authenticity studies is being explored, applied in extra virgin olive oil (EVOO) adulteration study. An integrated untargeted 4D-metabolomics approach is being implemented to investigate adulteration, with refined olive oils (ROOs) and olive pomace oils (OPOs) set as adulterants. Robust prediction models are built, successfully discriminating authentic EVOOs from adulterated ones and highlighting markers in each group. Noteworthy outcomes are retrieved regarding TIMS added value in LC-HRMS workflows, resulting in a significant increase of metabolic coverage, while, thanks to platform's enhanced sensitivity, detection of adulteration is being achieved down to 1%.
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Affiliation(s)
- Sofia K Drakopoulou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Anastasia S Kritikou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | | | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
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3
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Ghreishi Rad SA, Jalili M, Ansari F, Rashidi Nodeh H, Rashidi L. Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained from Manzanilla, Arbequina, and Koroneiki varieties in Iran. Food Sci Nutr 2023; 11:5396-5408. [PMID: 37701214 PMCID: PMC10494621 DOI: 10.1002/fsn3.3497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 04/27/2023] [Accepted: 05/31/2023] [Indexed: 09/14/2023] Open
Abstract
This study investigated the physicochemical properties and polyphenol composition of extra virgin olive oils (EVOOs) extracted from three olive cultivars. The investigated cultivars were Arbequina, Koroneiki, and Manzanilla, grown in Olive Research Station in Rudbar county, Gilan province, Iran, at three ripening stages. Several parameters were analyzed, including peroxide and acidity values, unsaponifiable matter, oxidative stability, total aliphatic alcohols, fatty acids (FAs), sterols, and triacylglycerol composition. The results showed that as maturity increased, parameters such as oil content, acidity value, and iodine value, rise, while parameters including peroxide value, oxidative stability, aliphatic alcohols, and unsaponifiable matter decreased (p < .05). The saponification value was slightly reduced in the developing ripening process (p > .05). The MUFA/PUFA ratio and total sterol content declined during the olive ripening stages (p < .05). The triterpenes decreased in Arbequina and Koroneiki cultivars but increased in Manzanilla cultivar during the maturity stages. According to the data, oleuropein decreased while oleuropein aglycone, oxidized aldehyde, and hydroxylic form of oleuropein increased for all EVOOs during maturation. Apigenin, quercetin, ligstroside aglycone, aldehyde and hydroxylic form, ferulic acid, caffeic acid, and catechin decreased during the ripening of fruits (p < .05). The main triglycerides were triolein (OOO), palmitodiolein (POO), dioleolinolein (OOL), and palmitooleolinolein (PLO) in all EVOOs. In addition, the olive cultivar and harvesting date influence the physicochemical properties and polyphenol composition of EVOOs extracted from olive varieties grown in one region. In conclusion, the results can present helpful information to determine the optimum maturity stage for the investigated olive cultivars.
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Affiliation(s)
- Seyed Amirreza Ghreishi Rad
- Department of Mechanical Engineering of Biosystems, Faculty of Agriculture Engineering and Technology, College of Agriculture and Natural ResourceTehran UniversityTehranIran
| | - Maryam Jalili
- Research Center of Food Technology and Agricultural ProductsStandard Research Institute of Iran (SRI)KarajIran
| | - Farzaneh Ansari
- Research Center of Food Technology and Agricultural ProductsStandard Research Institute of Iran (SRI)KarajIran
| | - Hamid Rashidi Nodeh
- Research Center of Food Technology and Agricultural ProductsStandard Research Institute of Iran (SRI)KarajIran
| | - Ladan Rashidi
- Research Center of Food Technology and Agricultural ProductsStandard Research Institute of Iran (SRI)KarajIran
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4
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Beteinakis S, Papachristodoulou A, Kolb P, Rösch P, Schwarzinger S, Mikros E, Halabalaki M. NMR-Based Metabolite Profiling and the Application of STOCSY toward the Quality and Authentication Assessment of European EVOOs. Molecules 2023; 28:1738. [PMID: 36838725 PMCID: PMC9966212 DOI: 10.3390/molecules28041738] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 02/07/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023] Open
Abstract
Extra virgin olive oil (EVOO) possesses a high-value rank in the food industry, thus making it a common target for adulteration. Hence, several methods have been essentially made available over the years. However, the issue of authentication remains unresolved with national and food safety organizations globally struggling to regulate and control its market. Over the course of this study, the aim was to determine the origin of EVOOs suggesting a high-throughput, state-of-the-art method that could be easily adopted. A rapid, NMR-based untargeted metabolite profiling method was applied and complemented by multivariate analysis (MVA) and statistical total correlation spectroscopy (STOCSY). STOCSY is a valuable statistical tool contributing to the biomarker identification process and was employed for the first time in EVOO analysis. Market samples from three Mediterranean countries of Spain, Italy, and Greece, blended samples from these countries, as well as monocultivar samples from Greece were analyzed. The NMR spectra were collected, with the help of chemometrics acting as "fingerprints" leading to the discovery of certain chemical classes and single biomarkers that were related to the classification of the samples into groups based on their origin.
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Affiliation(s)
- Stavros Beteinakis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
| | - Anastasia Papachristodoulou
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
| | - Peter Kolb
- NBNC—North Bavarian NMR Centre, University of Bayreuth, Universitätsstraße 30, 95447 Bayreuth, Germany
- ALNuMed GmbH, Gottfried-Keim-Strasse 60, 95448 Bayreuth, Germany
| | - Paul Rösch
- NBNC—North Bavarian NMR Centre, University of Bayreuth, Universitätsstraße 30, 95447 Bayreuth, Germany
| | - Stephan Schwarzinger
- NBNC—North Bavarian NMR Centre, University of Bayreuth, Universitätsstraße 30, 95447 Bayreuth, Germany
- ForN—Research Unit for Food Quality, University of Bayreuth, Universitätsstraße 30, 95447 Bayreuth, Germany
- FLMR—Research Unit for German and European Food Law, University of Bayreuth, Universitätsstraße 30, 95447 Bayreuth, Germany
| | - Emmanuel Mikros
- Division of Pharmaceutical Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
| | - Maria Halabalaki
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
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Authenticity in Olive Oils from an Empeltre Clonal Selection in Aragon (Spain): How Environmental, Agronomic, and Genetic Factors Affect Sterol Composition. Foods 2022; 11:foods11172587. [PMID: 36076773 PMCID: PMC9455585 DOI: 10.3390/foods11172587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/16/2022] [Accepted: 08/18/2022] [Indexed: 01/18/2023] Open
Abstract
Sterol composition is used as a “fingerprint” to demonstrate the authenticity of olive oils. Our study’s objective was to exhaustively characterize the sterol composition of Empeltre olive oils from clonal selection during the ripening period in 2017, 2018, and 2019. We likewise assessed the influence of crop year, fruit ripening, and clonal selection on the oils’ regulatory compliance in terms of sterol composition. Empeltre olive oils were shown to have medium-range β-sitosterol and Δ5-avenasterol content, along with elevated amounts of campesterol and Δ7-stigmastenol. A total of 26% and 12% of the samples were non-compliant in terms of apparent β-sitosterol and Δ7-stigmastenol, respectively. Crop year was the most influential factor in the case of most sterols. Clone type was the least influential factor, except in the case of campesterol. Olive maturity was only significant for Δ7-sterols. We likewise applied a discriminant analysis, with “crop year” as the grouping variable: 94.9% of the oils were thereby classified correctly.
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Bounegru AV, Apetrei C. Sensitive Detection of Hydroxytyrosol in Extra Virgin Olive Oils with a Novel Biosensor Based on Single-Walled Carbon Nanotubes and Tyrosinase. Int J Mol Sci 2022; 23:ijms23169132. [PMID: 36012400 PMCID: PMC9409382 DOI: 10.3390/ijms23169132] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/11/2022] [Accepted: 08/13/2022] [Indexed: 12/18/2022] Open
Abstract
Hydroxytyrosol (HT) is an important marker for the authenticity and quality assessment of extra virgin olive oils (EVOO). The aim of the study was the qualitative and quantitative determination of hydroxytyrosol in commercial extra virgin olive oils of different origins and varieties using a newly developed biosensor based on a screen-printed electrode modified with single-layer carbon nanotubes and tyrosinase (SPE-SWCNT-Ty). The enzyme was immobilized on a carbon-based screen-printed electrode previously modified with single-layer carbon nanotubes (SPE-SWCNT-Ty) by the drop-and-dry method, followed by cross-linking with glutaraldehyde. The modified electrode surface was characterized by different methods, including electrochemical (cyclic voltammetry (CV), differential pulse voltammetry (DPV), electrochemical impedance spectroscopy (EIS)) and spectrometric (Fourier transform infrared (FTIR) spectroscopy) methods. Cyclic voltammetry was used for the quantitative determination of HT, obtaining a detection limit of 3.49 × 10−8 M and a quantification limit of 1.0 × 10−7 M, with a wide linearity range (0.49–15.602 µM). The electrochemical performance of the SPE-SWCNT-Ty biosensor was compared with that of the modified SPE-SWCNT sensor, and the results showed increased selectivity and sensitivity of the biosensor due to the electrocatalytic activity of tyrosinase. The results obtained from the quantitative determination of HT showed that commercial EVOOs contain significant amounts of HT, proving the high quality of the finished products. The determination of the antiradical activity of HT was carried out spectrophotometrically using the free reagent galvinoxyl. The results showed that there is a very good correlation between the antiradical capacity of EVOOs, the voltammetric response and implicitly the increased concentration of HT. SPE-SWCNT-Ty has multiple advantages such as sensitivity, selectivity, feasibility and low cost and could be used in routine analysis for quality control of food products such as vegetable oils.
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Comparative Evaluation of Different Targeted and Untargeted Analytical Approaches to Assess Greek Extra Virgin Olive Oil Quality and Authentication. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041350. [PMID: 35209139 PMCID: PMC8874659 DOI: 10.3390/molecules27041350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 01/03/2022] [Accepted: 02/15/2022] [Indexed: 11/29/2022]
Abstract
Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet, with several health benefits derived from its consumption. Moreover, due to its eminent market position, EVOO has been thoroughly studied over the last several years, aiming at its authentication, but also to reveal the chemical profile inherent to its beneficial properties. In the present work, a comparative study was conducted to assess Greek EVOOs’ quality and authentication utilizing different analytical approaches, both targeted and untargeted. 173 monovarietal EVOOs from three emblematic Greek cultivars (Koroneiki, Kolovi and Adramytiani), obtained during the harvesting years of 2018–2020, were analyzed and quantified as per their fatty acids methyl esters (FAMEs) composition via the official method (EEC) No 2568/91, as well as their bioactive content through liquid chromatography coupled to high resolution mass spectrometry (LC-HRMS) methodology. In addition to FAMEs analysis, EVOO samples were also analyzed via HRMS-untargeted metabolomics and optical spectroscopy techniques (visible absorption, fluorescence and Raman). The data retrieved from all applied techniques were analyzed with Machine Learning methods for the authentication of the EVOOs’ variety. The models’ predictive performance was calculated through test samples, while for further evaluation 30 commercially available EVOO samples were also examined in terms of variety. To the best of our knowledge, this is the first study where different techniques from the fields of standard analysis, spectrometry and optical spectroscopy are applied to the same EVOO samples, providing strong insight into EVOOs chemical profile and a comparative evaluation through the different platforms.
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8
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Giampieri F, Mazzoni L, Cianciosi D, Alvarez-Suarez JM, Regolo L, Sánchez-González C, Capocasa F, Xiao J, Mezzetti B, Battino M. Organic vs conventional plant-based foods: A review. Food Chem 2022; 383:132352. [PMID: 35182864 DOI: 10.1016/j.foodchem.2022.132352] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/10/2021] [Accepted: 02/02/2022] [Indexed: 02/08/2023]
Abstract
Organic farming is characterized by the prohibition of the use of chemical synthetic fertilizers, pesticides, feed additives and genetically modified organisms and by the application of sustainable agricultural technologies based on ecological principles and natural rules. Organic products are believed to be more nutritious and safer foods compared to the conventional alternatives by consumers, with the consequent increase of demand and price of these foodstuffs. However, in academic circles there is much debate on these issues, since there is not a clear scientific evidence of the difference on the environmental impact and on the nutritional quality, safety and health effects between conventional and organic foods. Therefore, this work aims to describe and update the most relevant data on organic foods, by describing the impact of this practice on environment, producers, consumers and society, as well as by comparing the physicochemical, nutritional and phytochemical quality of conventional and organic plant foods.
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Affiliation(s)
- Francesca Giampieri
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia; Research Group on Food, Nutritional Biochemistry and Health. Universidad Europea del Atlántico, Santander, Spain.
| | - Luca Mazzoni
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy
| | - Danila Cianciosi
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - José M Alvarez-Suarez
- Departamento de Ingeniería en Alimentos. Colegio de Ciencias e Ingenierías. Universidad San Francisco de Quito, Quito, Ecuador 170157, Ecuador; Instituto de Investigaciones en Biomedicina iBioMed, Universidad San Francisco de Quito, Quito, Ecuador; King Fahd Medical Research Center, King Abdulaziz University, 21589 Jeddah, Saudi Arabia.
| | - Lucia Regolo
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - Cristina Sánchez-González
- Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix", Biomedical Research Centre, University of Granada, Armilla, Avda. del Conocimiento s.n., 18100 Armilla, Spain; Sport and Health Research Centre. University of Granada, C/. Menéndez Pelayo 32. 18016 Armilla, Granada, Spain
| | - Franco Capocasa
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Bruno Mezzetti
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy; Research Group on Food, Nutritional Biochemistry and Health. Universidad Europea del Atlántico, Santander, Spain
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.
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9
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Qian Y, Grygier A, Majewski A, Walkowiak-Tomczak D, Siger A, Rudzińska M. Purity of Olive Oil Commercially Available in Poland. J Oleo Sci 2022; 71:43-50. [PMID: 35013038 DOI: 10.5650/jos.ess21222] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to examine olive oils purchased in Poland for their compliance with label declarations and EEC criteria. Statistical analysis was used to compare the olive oils in terms of their content and composition of essential constituents and color parameters. Fifty olive oils (extra virgin, bioextra virgin, cold-pressed, refined, and pomace) from different countries (Spain, Italy, Greece, Portugal, Germany, France, Israel, and the European Union), were purchased commercially in Poland. The contents of triacylglycerols, sterols, and tocopherols, the fatty acid composition, and the color parameters were determined using chromatographic and spectrophotometric methods. Statistical methods were used to divide the olive oils into clusters. Our results show that the composition and color parameters of olive oils available commercially in Poland, excluding pomace olive oils, are similar. It can thus be concluded that, irrespective of the type of olive oil stated on the label, their quality is the same or very similar.
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Affiliation(s)
- Ying Qian
- Poznań University of Life Sciences, Faculty of Food Science and Nutrition
| | - Anna Grygier
- Poznań University of Life Sciences, Faculty of Food Science and Nutrition
| | - Arkadiusz Majewski
- Poznań University of Medical Sciences, Department of Computer Science and Statistics
| | | | - Aleksander Siger
- Poznań University of Life Sciences, Faculty of Food Science and Nutrition
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10
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Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review. Int J Mol Sci 2021; 22:ijms222312708. [PMID: 34884509 PMCID: PMC8657724 DOI: 10.3390/ijms222312708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 01/11/2023] Open
Abstract
Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.
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11
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Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7110493] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carriers of bioactive properties of olive oil and are responsible for some of the beneficial effects of its consumption on human health, such as lowering serum LDL-cholesterol levels and significantly reducing the risk of cardiovascular diseases. The concentration of total sterols and the proportions of particular sterols and triterpene diols are among the parameters used to verify and prove the authenticity of olive oil in accordance with the EU and other countries’ regulations. Finally, their composition has been shown to have high discrimination potential for ensuring traceability with respect to variety, geographical origin, harvest date, and other factors. For these reasons, the research on sterols and triterpene diols in olive oil is an ever-growing field of scientific interest with great practical importance. This review focuses on all the important aspects of sterols and triterpene diols in olive oil, from their chemical structure, biosynthesis, occurrence and role in plants, health benefits, and their use in official controls of olive oil purity and authenticity, to a conclusive survey on the recent findings about the effects of different factors of influence on their content and composition, with a detailed comparative analysis of studies that investigated the effects of the two most important factors, variety and ripening degree.
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12
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On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil. Molecules 2021; 26:molecules26196007. [PMID: 34641552 PMCID: PMC8512499 DOI: 10.3390/molecules26196007] [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: 09/16/2021] [Revised: 09/27/2021] [Accepted: 09/30/2021] [Indexed: 01/17/2023] Open
Abstract
This work is a continuation of efforts to establish the nutritional profile of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki and to strengthen its positioning in the global VOO landscape. VOOs produced at an industrial scale in different olive mills of the Chalkidiki (Greece) regional unit as well as VOOs obtained at the laboratory scale from drupes of different maturity stages for four consecutive harvesting years were examined for their squalene (SQ) content using both HPLC and GC procedures. The mean values of SQ were found to be 4228 (HPLC) and 4865 (GC) mg/kg oil (n = 15) and were of the same magnitude as that in VOOs from cv Koroneiki (4134 mg/kg, n = 23). Storage of VOOs in the dark at room temperature for 18 months indicated an insignificant mean SQ content loss (~2%) in comparison to a mean loss of 26% for alpha-tocopherol content. This finding strengthens our view that SQ does not act as a radical scavenger that donates hydrogen atoms to the latter. The four consecutive harvest years studied indicated a clear declining trend in VOO SQ concentration upon olive ripening. To our knowledge, this is the first systematic work concerning the SQ content of Chondrolia Chalkidikis and Chalkidiki VOOs.
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13
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Kalogiouri NP, Kritikou E, Martakos IC, Lazarou C, Pentogennis M, Thomaidis NS. Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS. Molecules 2021; 26:5634. [PMID: 34577106 PMCID: PMC8471387 DOI: 10.3390/molecules26185634] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 09/01/2021] [Accepted: 09/13/2021] [Indexed: 01/18/2023] Open
Abstract
Extra virgin olive oil (EVOO) is recognized for its nutritional virtues and the beneficial health effects deriving from its hydrophilic fraction (phenolic acids, phenolic alcohols, flavonoids, and secoiridoids). The phenolic compounds of EVOOs possess multiple biological properties such as antioxidant, antimicrobial, anticarcinogenic, and anti-inflammatory properties, among others. Considering that EVOOs produced in Greece are recognized as high-quality products due to their rich phenolic content, it is imperative to characterize Greek monovarietal EVOOs and ensure that their uniqueness is closely linked to their botanical and territorial origin. In this work, an ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS) analytical method combined with target and suspect screening was used to characterize monovarietal EVOOs of the Kolovi variety from Lesvos, and thereby establish their phenolic fingerprint. Overall, 25 phenols were determined, and the total quantification and semi-quantification results ranged between 251 and 1230 mg/kg, highlighting the high phenolic content of the Kolovi variety from the island of Lesvos in the North Aegean.
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Affiliation(s)
| | | | | | | | | | - Nikolaos S. Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (N.P.K.); (E.K.); (I.C.M.); (C.L.); (M.P.)
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14
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Huang S, Zou Y, Ye Z, Chen J, Luo J, Lan Y, Guo L, Lin J, Zheng Q. A comparative study on the physio‐chemical properties, antioxidant and immuno‐stimulating activities of two national geographical indication products of
Tremella fuciformis
in China. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shishi Huang
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Yuan Zou
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Zhiwei Ye
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Jieming Chen
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Jinhai Luo
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods South China Agricultural University Guangzhou510642China
| | - Liqiong Guo
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Junfang Lin
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
| | - Qianwang Zheng
- Institute of Food Biotechnology College of Food Science South China Agricultural University Guangzhou Guangdong510640China
- Research Center for Micro‐Ecological Agent Engineering and Technology of Guangdong Province Guangzhou510640China
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15
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The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation. Molecules 2021; 26:molecules26113184. [PMID: 34073383 PMCID: PMC8199220 DOI: 10.3390/molecules26113184] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/19/2021] [Accepted: 05/24/2021] [Indexed: 01/13/2023] Open
Abstract
The European food legislation authorizes the use of certain health claims based on a scientific basis. This study aimed to evaluate the fatty acid, tocopherol, and polar phenol composition of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki regarding the fulfillment of official requirements for the health claims of 'oleic acid', 'vitamin E', and 'olive oil polyphenols'. The examination of representative industrial VOOs from 15 olive mills of the Chalkidiki regional unit showed that the two cultivars yield oils contained the necessary concentrations of the responsible bioactive compounds. This evidence was further substantiated by a four harvest study whereby olives from different maturity stages were sampled from three olive groves. Oils were extracted at a laboratory scale and examined for their content in the above-mentioned three categories of constituents. Oils produced at industrial scale from olives harvested on the 'technological optimum' stage according to the olive grove proprietor were also analyzed. Extra virgin olive oil of the studied cultivars can safely bear the generic claims for 'oleic acid' and 'vitamin E'. The cultivars present great potential regarding the total hydroxytyrosol and tyrosol content of the extracted oil required to attain the third health claim that may be influenced negatively by manufacturing practices.
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16
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Yu L, Wang Y, Wu G, Jin J, Jin Q, Wang X. Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China. Food Res Int 2021; 140:109987. [PMID: 33648222 DOI: 10.1016/j.foodres.2020.109987] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 12/07/2020] [Accepted: 12/09/2020] [Indexed: 01/18/2023]
Abstract
The present study was conducted to determine the quality parameters, fatty acid profile, minor compounds (pigments, tocopherols, phenolic compounds, squalene and total sterols) and volatile compounds of olive oils from four common olive cultivars (cv. 'Koroneiki', 'Coratina', 'Frantoio' and 'Arbequina') planted in China. The effect of maturation stage on the characteristics of the oils was also evaluated. All samples were classified as extra virgin according to the standards established by IOC. Statistically significant differences (p < 0.05) were observed in the most analytical indicators of the oils among the cultivar and ripening. Coratina oils contained the highest contents of carotenoids, chlorophylls, tocopherols, phenolic compounds and high level of volatiles, demonstrating their excellent nutritional qualities and pleasant flavors. Whereas, Koroneiki oils contained the highest contents of oleic acid and squalene. Further, high levels of total sterols were found in Frantoio and Arbequina oils. Phenolic compounds and volatiles decreased with increase of ripe degree, which indicated the oils from green olive fruits possess better quality and flavor.
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Affiliation(s)
- Le Yu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Yongjin Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China.
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17
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Kulaitienė J, Medveckienė B, Levickienė D, Vaitkevičienė N, Makarevičienė V, Jarienė E. Changes in Fatty Acids Content in Organic Rosehip ( Rosa spp.) Seeds during Ripening. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1793. [PMID: 33348824 PMCID: PMC7766681 DOI: 10.3390/plants9121793] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/04/2020] [Accepted: 12/16/2020] [Indexed: 11/16/2022]
Abstract
Studies on the determination of the optimal harvest time of rosehips are very limited. Therefore, the aim of this research was to ascertain the effect of the ripening stage on the quality and content of fatty acids of organic rosehip seeds. A two-factor field experiment with two rosehip species and cultivars (Rosa rugosa, Rosa canina, and Rosa rugosa cv. 'Rubra', Rosa rugosa cv. 'Alba') was conducted during two growing seasons (2018-2019) on an organic farm. The fruits were harvested five times per season. The fatty acid composition of rosehip seeds was determined using a Gas Chromatograph with Split/Splitless Injector Liners. The highest amounts of fat were recorded in all rosehip seeds at ripening stage IV. The most dominant fatty acids in the seed samples were polyunsaturated fatty acids (PUFAs) (73.88-79.52%), followed by monounsaturated fatty acids (MUFAs) (14.67-18.89%) and saturated fatty acids (SUFAs) (5.22-7.36%). The highest amount of PUFAs was established in Rosa rugosa cv. 'Alba' seeds harvested at fully ripe stage V. It can be concluded that the rosehip seeds may be utilized as a source of fatty acids, especially PUFAs.
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Affiliation(s)
- Jurgita Kulaitienė
- Institute of Agriculture and Food Sciences, Vytautas Magnus University Agriculture Academy, Donelaičio Str. 58, 44248 Kaunas, Lithuania; (J.K.); (D.L.); (N.V.); (E.J.)
| | - Brigita Medveckienė
- Institute of Agriculture and Food Sciences, Vytautas Magnus University Agriculture Academy, Donelaičio Str. 58, 44248 Kaunas, Lithuania; (J.K.); (D.L.); (N.V.); (E.J.)
| | - Dovilė Levickienė
- Institute of Agriculture and Food Sciences, Vytautas Magnus University Agriculture Academy, Donelaičio Str. 58, 44248 Kaunas, Lithuania; (J.K.); (D.L.); (N.V.); (E.J.)
| | - Nijolė Vaitkevičienė
- Institute of Agriculture and Food Sciences, Vytautas Magnus University Agriculture Academy, Donelaičio Str. 58, 44248 Kaunas, Lithuania; (J.K.); (D.L.); (N.V.); (E.J.)
| | - Violeta Makarevičienė
- Institute of Environment and Ecology, Vytautas Magnus University Agriculture Academy, Donelaičio Str. 58, 44248 Kaunas, Lithuania;
| | - Elvyra Jarienė
- Institute of Agriculture and Food Sciences, Vytautas Magnus University Agriculture Academy, Donelaičio Str. 58, 44248 Kaunas, Lithuania; (J.K.); (D.L.); (N.V.); (E.J.)
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18
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Tarhan İ. A comparative study of ATR-FTIR, UV-visible and fluorescence spectroscopy combined with chemometrics for quantification of squalene in extra virgin olive oils. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 241:118714. [PMID: 32717649 DOI: 10.1016/j.saa.2020.118714] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 06/10/2020] [Accepted: 07/04/2020] [Indexed: 06/11/2023]
Abstract
Attenuated total reflectance-Fourier transform infrared (ATR-FTIR), ultraviolet-visible (UV-Vis), and fluorescence (FL) spectroscopic techniques, combined with partial least-square (PLS) regression with various spectral derivatization methods were tested for the quantitative determination of squalene content of extra virgin olive oils (EVOOs). A set of 90 calibration standards covering a wide range of squalene (3.25-12.54 mg/kg) was used to build up the calibration models. The root mean square error of calibration (RMSEC), the root mean square error of cross-validation (RMSECV), and the root mean square error of prediction (RMSEP) were calculated for evaluation of 18 different calibration models. 50 different brands of EVOOs, which are also analyzed in terms of quality indexes, fatty acid composition, and squalene concentration (3.25-12.54 g/kg) were used for checking the predictive capacities of the calibration models. The best predictions were achieved using normal spectra in FL spectroscopy with the lowest RMSEC of 0.1065, RMSEV of 0.1310, and RMSEP of 0.1500 in the spectral region 250-730 nm. Thus, FL spectroscopy combined with PLS regression is proposed as a fast, accurate, and environmentally friendly approach that can be efficiently used in determining squalene in EVOOs.
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Affiliation(s)
- İsmail Tarhan
- Selçuk University, Faculty of Science, Department of Biochemistry, 42130, Selçuklu, Konya, Turkey.
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19
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Nikou T, Witt M, Stathopoulos P, Barsch A, Halabalaki M. Olive Oil Quality and Authenticity Assessment Aspects Employing FIA-MRMS and LC-Orbitrap MS Metabolomic Approaches. Front Public Health 2020; 8:558226. [PMID: 33102421 PMCID: PMC7545581 DOI: 10.3389/fpubh.2020.558226] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Accepted: 08/14/2020] [Indexed: 11/30/2022] Open
Abstract
Edible vegetable oils comprise integral components of humans' daily diet during the lifetime. Therefore, they constitute a central part of dietary-exposome, which among other factors regulates human health. In particular, the regular consumption of olive oil (OO) has been largely accepted as a healthy dietary pattern. Responsible for its recognition as a superior edible oil is its exceptional aroma and flavor. Its unique composition is characterized by high levels of monounsaturated fatty acids and the presence of minor constituents with important biological properties, such as the so-called OO polyphenols. Being a high added value product, OO suffers from extensive fraud and adulteration phenomena. However, its great chemical complexity, variability, and the plethora of parameters affecting OO composition hamper significantly the selection of the absolute criteria defining quality and authenticity, and a reliable and robust methodology is still unavailable. In the current study, Flow Injection Analysis-Magnetic Resonance Mass Spectrometry (FIA-MRMS) was investigated under a metabolic profiling concept for the analysis of Greek Extra Virgin Olive Oils (EVOO). More than 200 monovarietal (Koroneiki) EVOO samples were collected from the main Greek OO producing regions and investigated. Both intact oil and the corresponding polyphenols were analyzed in fast analysis time of 2 and 8 min, respectively. In parallel, an LC-Orbitrap MS platform was used to verify the efficiency of the method as well as a tool to increase the identification confidence of the proposed markers. Based on the results, with FIA-MRMS, comparable and improved projection and prediction models were generated in comparison to those of the more established LC-MS methodology. With FIA-MRMS more statistically significant compounds and chemical classes were identified as quality and authenticity markers, associated with specific parameters, i.e. geographical region, cultivation practice, and production procedure. Furthermore, it was possible to monitor both lipophilic and hydrophilic compounds with a single analysis. To our knowledge, this approach is among the few studies in which two FT-MS platforms combining LC and FIA methods were integrated to provide solutions to quality control aspects of OO. Moreover, both lipophilic and hydrophilic components are analyzed together, providing a holistic quality control workflow for OO.
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Affiliation(s)
- Theodora Nikou
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Panagiotis Stathopoulos
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Maria Halabalaki
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
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20
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Mikrou T, Pantelidou E, Parasyri N, Papaioannou A, Kapsokefalou M, Gardeli C, Mallouchos A. Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition. Molecules 2020; 25:E3818. [PMID: 32839421 PMCID: PMC7503666 DOI: 10.3390/molecules25173818] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/06/2020] [Accepted: 08/20/2020] [Indexed: 01/22/2023] Open
Abstract
Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68 monovarietal EVOOs, originating from three regions of Greece (Peloponnese, Crete, and Lesvos) and two local cultivars (Koroneiki and Kolovi), were obtained during the harvesting period of 2018-2019. Fatty acids, squalene, and tocopherols were determined chromatographically according to official methods in order to study the effect of cultivar and geographical origin. Squalene and γ-tocopherol differed significantly amongst the cultivars tested. Koroneiki samples exhibited higher squalene content than Kolovi samples, whereas the opposite was observed for γ-tocopherol. The tocopherol level was highly geographical dependent, with EVOOs from Peloponnese displaying the highest concentration of α-tocopherol, whereas the content of γ-tocopherol was significantly higher in samples from Lesvos. Unsupervised and supervised multivariate analysis resulted in a satisfactory grouping of EVOOs according to cultivar. γ-Tocopherol, squalene, and the majority of fatty acids were the most discriminant variables, with γ-tocopherol, linoleic, linolenic, and gadoleic acid being present at higher levels in samples from the Kolovi cultivar. Koroneiki samples were characterized with higher levels of squalene, palmitic, palmitoleic, and arachidic acid.
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Affiliation(s)
- Theano Mikrou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Elisavet Pantelidou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Niki Parasyri
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Andreas Papaioannou
- Food Analytical & Research Laboratories of Athens, Hellenic Food Authority (EFET), 115 26 Athina, Greece;
| | - Maria Kapsokefalou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Chrysavgi Gardeli
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
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21
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Martínez-Beamonte R, Sanclemente T, Surra JC, Osada J. Could squalene be an added value to use olive by-products? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:915-925. [PMID: 31670393 DOI: 10.1002/jsfa.10116] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/25/2019] [Accepted: 10/25/2019] [Indexed: 05/21/2023]
Abstract
Squalene (SQ) is an intermediate hydrocarbon in the biosynthesis of phytosterols and terpenes in plants. It is widely used for applications such as skin moisturizers, vaccines, or in carriers for active lipophilic molecules. It has commonly been obtained from sharks, but restrictions on their use have created a need to find alternative sources. We present a review of studies concerning SQ in olive groves to characterize its content and to provide new aspects that may increase the circular economy of the olive tree. There is a large variation in SQ content in virgin olive oil due to cultivars and agronomic issues such as region, climate, types of soil, crop practices, and harvest date. Cultivars with the highest SQ content in their virgin olive oil were 'Nocellara de Belice', 'Drobnica', 'Souri', and 'Oblica'. An interaction between cultivar and aspects such as irrigation practices or agricultural season is frequently observed. Likewise, the production of high SQ content needs precise control of fruit maturation. Leaves represent an interesting source, if its extraction and yield compensate for the expenses of their disposal. Supercritical carbon dioxide extraction from olive oil deodorizer distillates offers an opportunity to obtain high-purity SQ from this derivative. Exploiting SQ obtained from olive groves for the pharmaceutical or cosmetic industries poses new challenges and opportunities to add value and recycle by-products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Roberto Martínez-Beamonte
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, Spain
| | - Teresa Sanclemente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Ciencias de la Salud y del Deporte-Universidad de Zaragoza, Huesca, Spain
| | - Joaquín C Surra
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, Spain
| | - Jesús Osada
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, Spain
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22
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Combining analysis of fatty acid composition and δ13C in extra-virgin olive oils as affected by harvest period and cultivar: Possible use in traceability studies. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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23
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Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or α-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2. Food Chem 2019; 294:112-122. [DOI: 10.1016/j.foodchem.2019.05.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 04/30/2019] [Accepted: 05/06/2019] [Indexed: 11/21/2022]
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24
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Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review. ELECTRONICS 2018. [DOI: 10.3390/electronics7120387] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Electrochemical bioinspired sensor devices combined with chemometric tools have experienced great advances in the last years, being extensively used for food qualitative and quantitative evaluation, namely for olive oil analysis. Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized nutritional and health properties as well as highly appreciated organoleptic characteristics. These positive attributes are mainly due to olive oil richness in bioactive compounds such as phenolic compounds. In addition, these compounds enhance their overall sensory quality, being mainly responsible for the usual olive oil pungency and bitterness. This review aims to compile and discuss the main research advances reported in the literature regarding the use of electrochemical sensor based-devices for assessing bioactive compounds in olive oil. The main advantages and limitations of these fast, accurate, bioinspired voltammetric, potentiometric and/or amperometric sensor green-approaches will be addressed, aiming to establish the future challenges for becoming a practical quality analytical tool for industrial and commercial applications.
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25
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Kalogiouri NP, Aalizadeh R, Thomaidis NS. Investigating the organic and conventional production type of olive oil with target and suspect screening by LC-QTOF-MS, a novel semi-quantification method using chemical similarity and advanced chemometrics. Anal Bioanal Chem 2017; 409:5413-5426. [PMID: 28540463 DOI: 10.1007/s00216-017-0395-6] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Revised: 04/27/2017] [Accepted: 05/03/2017] [Indexed: 11/26/2022]
Abstract
The discrimination of organic and conventional production has been a critical topic of public discussion and constitutes a scientific issue. It remains a challenge to establish a correlation between the agronomical practices and their effects on the composition of olive oils, especially the phenolic composition, since it defines their organoleptic and nutritional value. Thus, a liquid chromatography-electrospray ionization-quadrupole time of flight tandem mass spectrometric method was developed, using target and suspect screening workflows, coupled with advanced chemometrics for the identification of phenolic compounds and the discrimination between organic and conventional extra virgin olive oils. The method was optimized by one-factor design and response surface methodology to derive the optimal conditions of extraction (methanol/water (80:20, v/v), pure methanol, or acetonitrile) and to select the most appropriate internal standard (caffeic acid or syringaldehyde). The results revealed that extraction with methanol/water (80:20, v/v) was the optimum solvent system and syringaldehyde 1.30 mg L-1 was the appropriate internal standard. The proposed method demonstrated low limits of detection in the range of 0.002 (luteolin) to 0.028 (tyrosol) mg kg-1. Then, it was successfully applied in 52 olive oils of Kolovi variety. In total, 13 target and 24 suspect phenolic compounds were identified. Target compounds were quantified with commercially available standards. A novel semi-quantitation strategy, based on chemical similarity, was introduced for the semi-quantification of the identified suspects. Finally, ant colony optimization-random forest model selected luteolin as the only marker responsible for the discrimination, during a 2-year study. Graphical abstract Investigation of the organic and conventional production type of olive oil by LC-QTOF-MS.
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Affiliation(s)
- Natasa P Kalogiouri
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece
| | - Reza Aalizadeh
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece.
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26
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Vitaglione P, Savarese M, Paduano A, Scalfi L, Fogliano V, Sacchi R. Healthy virgin olive oil: a matter of bitterness. Crit Rev Food Sci Nutr 2016; 55:1808-18. [PMID: 24915318 DOI: 10.1080/10408398.2012.708685] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste. The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect. Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavor to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake. In this paper, the chemist's and nutritionist's point of view has been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed.
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Affiliation(s)
- Paola Vitaglione
- a Department of Agricultural and Food Science, Federico II University of Naples , Portici , NA , Italy
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27
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Bajoub A, Pacchiarotta T, Hurtado-Fernández E, Olmo-García L, García-Villalba R, Fernández-Gutiérrez A, Mayboroda OA, Carrasco-Pancorbo A. Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective. J Chromatogr A 2016; 1428:267-79. [DOI: 10.1016/j.chroma.2015.10.059] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 09/22/2015] [Accepted: 10/14/2015] [Indexed: 01/18/2023]
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28
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Beltrán G, Bucheli ME, Aguilera MP, Belaj A, Jimenez A. Squalene in virgin olive oil: Screening of variability in olive cultivars. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500295] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Gabriel Beltrán
- IFAPA Center Venta del Llano; Junta de Andalucia Mengibar Jaén Spain
| | - Maria E. Bucheli
- IFAPA Center Venta del Llano; Junta de Andalucia Mengibar Jaén Spain
| | - Maria P. Aguilera
- IFAPA Center Venta del Llano; Junta de Andalucia Mengibar Jaén Spain
| | - Angjelina Belaj
- IFAPA Center Alameda del Obispo; Junta de Andalucia, Avda. Menendez Pidal s/n Cordoba Spain
| | - Antonio Jimenez
- IFAPA Center Venta del Llano; Junta de Andalucia Mengibar Jaén Spain
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Georgiadou EC, Ntourou T, Goulas V, Manganaris GA, Kalaitzis P, Fotopoulos V. Temporal analysis reveals a key role for VTE5 in vitamin E biosynthesis in olive fruit during on-tree development. FRONTIERS IN PLANT SCIENCE 2015; 6:871. [PMID: 26557125 PMCID: PMC4617049 DOI: 10.3389/fpls.2015.00871] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Accepted: 10/01/2015] [Indexed: 05/09/2023]
Abstract
The aim of this work was to generate a high resolution temporal mapping of the biosynthetic pathway of vitamin E in olive fruit (Olea europaea cv. "Koroneiki") during 17 successive on-tree developmental stages. Fruit material was collected from the middle of June until the end of January, corresponding to 6-38 weeks after flowering (WAF). Results revealed a variable gene regulation pattern among 6-38 WAF studied and more pronounced levels of differential regulation of gene expression for the first and intermediate genes in the biosynthetic pathway (VTE5, geranylgeranyl reductase, HPPD, VTE2, HGGT and VTE3) compared with the downstream components of the pathway (VTE1 and VTE4). Notably, expression of HGGT and VTE2 genes were significantly suppressed throughout the developmental stages examined. Metabolite analysis indicated that the first and intermediate stages of development (6-22 WAF) have higher concentrations of tocochromanols compared with the last on-tree stages (starting from 24 WAF onwards). The concentration of α-tocopherol (16.15 ± 0.60-32.45 ± 0.54 mg/100 g F.W.) were substantially greater (up to 100-fold) than those of β-, γ-, and δ-tocopherols (0.13 ± 0.01-0.25 ± 0.03 mg/100 g F.W., 0.13 ± 0.01-0.33 ± 0.04 mg/100 g F.W., 0.14 ± 0.01-0.28 ± 0.01 mg/100 g F.W., respectively). In regard with tocotrienol content, only γ-tocotrienol was detected. Overall, olive fruits (cv. "Koroneiki") exhibited higher concentrations of vitamin E until 22 WAF as compared with later WAF, concomitant with the expression profile of phytol kinase (VTE5), which could be used as a marker gene due to its importance in the biosynthesis of vitamin E. To the best of our knowledge, this is the first study that explores the complete biosynthetic pathway of vitamin E in a fruit tree crop of great horticultural importance such as olive, linking molecular gene expression analysis with tocochromanol content.
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Affiliation(s)
- Egli C. Georgiadou
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of TechnologyLemesos, Cyprus
| | - Thessaloniki Ntourou
- Department of Horticultural Genetics and Biotechnology, Mediterranean Agronomic Institute of ChaniaChania, Greece
| | - Vlasios Goulas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of TechnologyLemesos, Cyprus
| | - George A. Manganaris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of TechnologyLemesos, Cyprus
| | - Panagiotis Kalaitzis
- Department of Horticultural Genetics and Biotechnology, Mediterranean Agronomic Institute of ChaniaChania, Greece
| | - Vasileios Fotopoulos
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of TechnologyLemesos, Cyprus
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30
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Effect of Agronomical Practices on the Nutritional Quality of Virgin Olive Oil at Different Ripening Stages. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2710-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Franco MN, Sánchez J, De Miguel C, Martínez M, Martín-Vertedor D. Influence of the fruit's ripeness on virgin olive oil quality. J Oleo Sci 2015; 64:263-73. [PMID: 25757430 DOI: 10.5650/jos.ess14148] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Virgin Olive Oil (VOO) is a product much demanded by consumers looking for the highest quality and certain traits considered to be typical of the Mediterranean area. The olive fruit's properties and the industry-regulated physicochemical and sensory parameters of seven cultivars were evaluated during the ripening process. In general, the oil percentage in both the wet and dry material increased for all the cultivars from the green to the spotted stages of maturation, and they stayed constant statistically until the ripe stage with just a few exceptions. The lowest oil content was observed in the Manzanilla Cacereña cultivar in all stages of maturation. The cultivars that presented the lowest oil yields in the Abencor system were Manzanilla Cacereña and Carrasqueña, and the highest Corniche. In general, all the cultivars except one presented good behaviour during the mixing process, the exception being Manzanilla Cacereña which presented the lowest values of the extractability percentage. The moisture content of the olives presented a common pattern, increasing from the green to the spotted stage, with the differences being significant in the Corniche, Picual, and Verdial de Badajoz cultivars. All the oils analysed were classified into the "extra virgin" category according to the results for the regulated parameters. The fruity, bitter, and pungent attributes decreased during ripening in all the cultivars studied. In the green stage of maturation, Arbequina had the least intensity of bitterness and pungency, but there were no significant differences among cultivars in the fruity attribute.
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32
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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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33
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Jimenez B, Sánchez-Ortiz A, Lorenzo ML, Rivas A. Effect of organic cultivation of Picual and Hojiblanca olive varieties on the quality of virgin olive oil at four ripening stages. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Brigida Jimenez
- Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Cabra Córdoba Spain
| | - Araceli Sánchez-Ortiz
- Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Mengibar Jaén Spain
| | - Maria Luisa Lorenzo
- Faculty of Pharmacy; Campus de Cartuja s/n; University of Granada; Granada Spain
| | - Ana Rivas
- Faculty of Pharmacy; Campus de Cartuja s/n; University of Granada; Granada Spain
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34
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Jiménez B, Sánchez-Ortiz A, Rivas A. Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12592] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Brigida Jiménez
- Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Ctra. Cabra-Doña Mencía, Km. 2.5 Córdoba 14940 Spain
| | - Araceli Sánchez-Ortiz
- Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Ctra. Bailen-Motril, Km. 18.5 Mengibar 23620 Spain
| | - Ana Rivas
- Faculty of Pharmacy; University of Granada; Campus de Cartuja s/n Granada 18071 Spain
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Kalogeropoulos N, Tsimidou MZ. Antioxidants in Greek Virgin Olive Oils. Antioxidants (Basel) 2014; 3:387-413. [PMID: 26784878 PMCID: PMC4665486 DOI: 10.3390/antiox3020387] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Revised: 03/31/2014] [Accepted: 04/10/2014] [Indexed: 01/10/2023] Open
Abstract
Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars-excluding clonal selections-is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of exceptional quality. The benefits of consuming virgin olive oil, originally attributed to its high oleic acid content, are now considered to be the combined result of several nutrient and non-nutrient phytochemicals. The present work summarizes available data regarding natural antioxidants in Greek virgin olive oils (VOO) namely, polar phenolic compounds, tocopherols, squalene, and triterpenic acids. The literature survey indicated gaps in information, which should be filled in the near future so that the intrinsic properties of this major agricultural product of Greece will be substantiated on a solid scientific basis.
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Affiliation(s)
- Nick Kalogeropoulos
- Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Str., Athens 17661, Greece.
| | - Maria Z Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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36
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Kaliora AC, Artemiou A, Giogios I, Kalogeropoulos N. The impact of fruit maturation on bioactive microconstituents, inhibition of serum oxidation and inflammatory markers in stimulated PBMCs and sensory characteristics of Koroneiki virgin olive oils from Messenia, Greece. Food Funct 2014; 4:1185-94. [PMID: 23727843 DOI: 10.1039/c3fo60027k] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Olive fruits from the Koroneiki cultivar (Olea europaea L.) grown in Messenia, Greece, were hand-picked from the same trees in progressive maturity stages, covering three months, and processed identically with a commercial olive mill and a three-phase decanter. Data on quality parameters, and antioxidant activity of the obtained oils were collected by employing the conventional analytical methods set by European Union Commission Regulation no. 61/2011. Additionally, the potential of oils' polar extract to inhibit total serum lipid oxidation and inflammatory markers in stimulated human mononuclear cells was assayed. The results showed that ripening caused an increase in monounsaturated and decrease in polyunsaturated fatty acids, as well as an increase in phenolic compounds - mainly hydroxytyrosol - and in squalene. The extracts' ferric reducing power was in line with the increase of phenolic compounds. In later stages of maturation, lipoprotein oxidation was less potent and the decrease of inflammatory markers in stimulated human mononuclear cells was more powerful. Sensory evaluation detected differences in oils' "bitter" attributes, while the analysis of oils' volatiles revealed quantitative differences.
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Affiliation(s)
- Andriana C Kaliora
- Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Str., 17671 Kallithea, Athens, Greece
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37
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Dag A, Harlev G, Lavee S, Zipori I, Kerem Z. Optimizing olive harvest time under hot climatic conditions of Jordan Valley, Israel. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300211] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Arnon Dag
- Gilat Research Center; Agricultural Research Organization; Ministry of Agriculture; Mobile Post Negev Israel
| | - Guy Harlev
- Gilat Research Center; Agricultural Research Organization; Ministry of Agriculture; Mobile Post Negev Israel
- Institute of Biochemistry; Food Science and Nutrition; The Robert H. Smith Faculty of Agriculture; Food and Environment; The Hebrew University of Jerusalem; Rehovot Israel
| | - Shimon Lavee
- The Kennedy-Leigh Center for Horticultural Research; The Robert H. Smith Faculty of Agriculture, Food and Environment; The Hebrew University of Jerusalem; Rehovot Israel
| | - Isaac Zipori
- Gilat Research Center; Agricultural Research Organization; Ministry of Agriculture; Mobile Post Negev Israel
| | - Zohar Kerem
- Institute of Biochemistry; Food Science and Nutrition; The Robert H. Smith Faculty of Agriculture; Food and Environment; The Hebrew University of Jerusalem; Rehovot Israel
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38
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Jiménez B, Sánchez-Ortiz A, Lorenzo ML, Rivas A. Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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39
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Tsantili E. Quality attributes and their relations in fresh black ripe ‘Kalamon’ olives (Olea europaeaL.) for table use - phenolic compounds and total antioxidant capacity. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12356] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eleni Tsantili
- Laboratory of Pomology; Department of Crop Science; Agricultural University of Athens; Iera Odos 75, Botanikos 118 55 Athens Greece
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40
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El Riachy M, Priego-Capote F, León L, Luque de Castro MD, Rallo L. Virgin olive oil phenolic profile and variability in progenies from olive crosses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2524-33. [PMID: 22473751 DOI: 10.1002/jsfa.5662] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2011] [Revised: 02/17/2012] [Accepted: 02/17/2012] [Indexed: 05/24/2023]
Abstract
BACKGROUND The progressive transformation of olive growing and the increasing demands for high-quality monovarietal virgin olive oil (VOO) have triggered interest in olive breeding programs, in which the evaluation of the new genotypes is the basis for obtaining new olive cultivars. In this work, the phenolic composition of VOOs from two progenies from crosses between 'Arbequina', 'Arbosana' and 'Sikitita' has been evaluated along two years. RESULTS A higher degree of variation was observed in segregating population as compared to genitors. The results also showed that the variability within crosses constitutes the major contribution to total variance for all considered parameters (>92% of total sum of squares). All compounds under study were present in oils obtained in both years; however, clear differences in their concentrations were observed between years. CONCLUSION Olive breeding can indeed provide genotypes that produce oils with improved phenolic profiles as compared to traditional cultivars. In addition, the data showed that selection as a function of tyrosol content could be achieved in only one crop year. Finally, p-coumaric acid was the unique component able to discriminate between both crop years under study.
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Affiliation(s)
- Milad El Riachy
- Laboratory of Olive Oil, Lebanese Agricultural Research Institute, Tal Amara, Bekaa, Lebanon.
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41
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Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200046] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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