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Rey-Giménez R, Vázquez Ayala S, Laya Reig D, Sánchez-Gimeno AC. Chemometric and Physico-Chemical Characterization of Fruit and Olive Oils from Autochthonous Cultivars Grown in Aragon (Spain). Foods 2023; 12:foods12040803. [PMID: 36832878 PMCID: PMC9957061 DOI: 10.3390/foods12040803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 02/02/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
Olive tree crops and the olive oil market are becoming less and less diverse due to the rise of intensive growth varieties, with the consequent loss of varietal richness provided by oils from minority and autochthonous cultivars. "Royal de Calatayud" and "Negral de Sabiñán" are two local minority cultivars in Aragon (Spain). Fruit parameters such as ripening, fresh weight, and oil yield were evaluated, as well as physico-chemical and chemical composition parameters in olive oil in comparison with "Arbequina", a cultivar widespread in Spain and other countries. Fruits were harvested from October to December in 2017 and 2019. Chemometric analysis revealed significant varietal differences among the three cultivars. In comparison with "Arbequina", higher oil yields were obtained in the two local cultivars. "Royal de Calatayud" has a higher oleic acid content and a greater quantity of phenolic compounds. It thus displays a better nutritional profile than "Arbequina". This preliminary study shows that "Royal de Calatayud" could be regarded as an excellent alternative to the "Arbequina" cultivar in the parameters analyzed.
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Affiliation(s)
- Raquel Rey-Giménez
- Laboratorio Agroambiental, Gobierno de Aragón, Avda, Montañana 1005, 50071 Zaragoza, Spain
- Correspondence: (R.R.-G.); (A.C.S.-G.)
| | - Sergio Vázquez Ayala
- Instituto Agroalimentario de Aragón-IA2, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Diego Laya Reig
- Unidad de Cultivos Leñosos, Centro de Transferencia Agroalimentaria, Gobierno de Aragón, Avda, Montañana 930, 50059 Zaragoza, Spain
| | - Ana Cristina Sánchez-Gimeno
- Instituto Agroalimentario de Aragón-IA2, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
- Correspondence: (R.R.-G.); (A.C.S.-G.)
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Characterization of Turkish Extra Virgin Olive Oils and Classification Based on Their Growth Regions Coupled with Multivariate Analysis. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01996-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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An Artificial Intelligence Approach for Italian EVOO Origin Traceability through an Open Source IoT Spectrometer. Foods 2020; 9:foods9060834. [PMID: 32630427 PMCID: PMC7353555 DOI: 10.3390/foods9060834] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 06/17/2020] [Indexed: 12/18/2022] Open
Abstract
Extra virgin olive oil (EVOO) represents a crucial ingredient of the Mediterranean diet. Being a first-choice product, consumers should be guaranteed its quality and geographical origin, justifying the high purchasing cost. For this reason, it is important to have new reliable tools able to classify products according to their geographical origin. The aim of this work was to demonstrate the efficiency of an open source visible and near infra-red (VIS-NIR) spectrophotometer, relying on a specific app, in assessing olive oil geographical origin. Thus, 67 Italian and 25 foreign EVOO samples were analyzed and their spectral data were processed through an artificial intelligence algorithm. The multivariate analysis of variance (MANOVA) results reported significant differences (p < 0.001) between the Italian and foreign EVOO VIS-NIR matrices. The artificial neural network (ANN) model with an external test showed a correct classification percentage equal to 94.6%. Both the MANOVA and ANN tested methods showed the most important spectral wavelengths ranges for origin determination to be 308–373 nm and 594–605 nm. These are related to the absorption of phenolic components, carotenoids, chlorophylls, and anthocyanins. The proposed tool allows the assessment of EVOO samples’ origin and thus could help to preserve the “Made in Italy” from fraud and sophistication related to its commerce.
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Martakos I, Kostakis M, Dasenaki M, Pentogennis M, Thomaidis N. Simultaneous Determination of Pigments, Tocopherols, and Squalene in Greek Olive Oils: A Study of the Influence of Cultivation and Oil-Production Parameters. Foods 2019; 9:foods9010031. [PMID: 31905742 PMCID: PMC7023276 DOI: 10.3390/foods9010031] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/17/2019] [Accepted: 12/17/2019] [Indexed: 12/19/2022] Open
Abstract
A new facile and fast method was developed in this study for the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, sum of (β + γ), and δ), and squalene in olive oil. This method consisted of a dilution of olive oil in 2-propanol, followed by reversed phase-high-pressure liquid chromatography equipped with a diode array detector (RP-HPLC-DAD). Chromatographic separation was performed using a C18 column, while the mobile phase consisted of acetonitrile and methanol using a gradient elution program. The methodology was optimized, validated, and applied to the analysis of 452 samples of Extra Virgin Olive Oil (EVOOs) and Virgin Olive Oil (VOOs) originated from five islands of the Northeastern Aegean Region, in Greece. From the obtained results, it was indicated that the carotenoid, tocopherol, and squalene content was relatively high, while the chlorophyll content was low. Furthermore, the acquired results were studied and compared in order to obtain useful information about the correlation of the concentration levels of these compounds in olive oil to different cultivation and olive oil production parameters. Several parameters were found to play a significant role on the pigment and antioxidant content of olive oil, such as the olive tree variety, geographical origin, fruit maturation stage during harvesting, and addition of water during malaxation, while other parameters such as the altitude of cultivation, the type of farming (organic or conventional), and the type of olive mill did not seem to affect the levels of these compounds.
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Yu L, Wang Y, Wu G, Jin J, Jin Q, Wang X. Quality and Composition of Virgin Olive Oils from Indigenous and European Cultivars Grown in China. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12315] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Le Yu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
| | - Yongjin Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
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Maghsoudi S, Jalali E. Noble UV protective agent for Bacillus thuringiensis based on a combination of graphene oxide and olive oil. Sci Rep 2017; 7:11019. [PMID: 28887475 PMCID: PMC5591285 DOI: 10.1038/s41598-017-11080-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Accepted: 08/14/2017] [Indexed: 11/08/2022] Open
Abstract
The focus of this study is investigating the performance of graphene oxide (GO) in the protective effect of olive oil on Bacillus thuringiensis (Bt) after being exposed to UV radiations. Biological pesticides Bt subsp. Kurstaki is one of the most important biological control agents. We compared the protective effect of two UV protectant; GO and olive oil and also the combination of both, on the stability of the formulation of Bt after exposure to UV radiations. Spore viability was measured for protective effect and bioassay test was performed on the formulations of Bt. The combination of GO and olive oil revealed the highest viabilities of 50.62% after 96 h exposure to UV radiation, while viabilities of free spore, olive oil formulation and GO formulation were 32.54%, 37.19%,and 45.20%, respectively. The mortality of irradiated combination formulation on second-instar larvae Ephestia Kuehniella was 68.89%, while the same parameter for free spore, olive oil formulation and GO formulation were 40%, 46.66%,and 56%, respectively.
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Affiliation(s)
- Shahab Maghsoudi
- Department of Chemistry, Shahid Bahonar University of Kerman, Kerman, Iran P.O. Box, 76169-133, Kerman, Iran.
| | - Elham Jalali
- Department of Chemistry, Shahid Bahonar University of Kerman, Kerman, Iran P.O. Box, 76169-133, Kerman, Iran
- Young Researchers Society, Shahid Bahonar University of Kerman, P.O. Box, 76175-133, Kerman, Iran
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Amanpour A, Kelebek H, Kesen S, Selli S. Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2906-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Uluata S, Altuntaş Ü, Özçelik B. Biochemical Characterization of Arbequina Extra Virgin Olive Oil Produced in Turkey. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2811-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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9
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Tham YK, Bernardo BC, Ooi JYY, Weeks KL, McMullen JR. Pathophysiology of cardiac hypertrophy and heart failure: signaling pathways and novel therapeutic targets. Arch Toxicol 2015; 89:1401-38. [DOI: 10.1007/s00204-015-1477-x] [Citation(s) in RCA: 371] [Impact Index Per Article: 41.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Accepted: 02/09/2015] [Indexed: 12/18/2022]
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Kelebek H, Kesen S, Selli S. Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.968788] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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11
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Sena‐Moreno E, Alvarez‐Ortí M, Zied DC, Pardo‐Giménez A, Pardo JE. Olive oils from Campos de Hellin (Spain) exhibit significant varietal differences in fatty acid composition, sterol fraction, and oxidative stability. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400136] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Estela Sena‐Moreno
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM)Campus UniversitarioAlbaceteSpain
| | - Manuel Alvarez‐Ortí
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM)Campus UniversitarioAlbaceteSpain
| | - Diego C. Zied
- Universidade Estadual Paulista (UNESP), Câmpus Experimental de DracenaRod. Cmte João Ribeiro de BarrosDracenaSPBrazil
| | - Arturo Pardo‐Giménez
- Centro de Investigación, Experimentación y Servicios del ChampiñónQuintanar del ReyCuencaSpain
| | - Jose E. Pardo
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM)Campus UniversitarioAlbaceteSpain
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Alvarruiz A, Álvarez-Ortí M, Mateos B, Sena E, Pardo JE. Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain). J Oleo Sci 2015; 64:1075-82. [DOI: 10.5650/jos.ess15105] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Andres Alvarruiz
- Escuela Técnica Superior de Ingenieros Agrónomos (ETSIA), Campus Universitario
| | - Manuel Álvarez-Ortí
- Escuela Técnica Superior de Ingenieros Agrónomos (ETSIA), Campus Universitario
| | - Braulia Mateos
- Escuela Técnica Superior de Ingenieros Agrónomos (ETSIA), Campus Universitario
| | - Estela Sena
- Escuela Técnica Superior de Ingenieros Agrónomos (ETSIA), Campus Universitario
| | - Jose Emilio Pardo
- Escuela Técnica Superior de Ingenieros Agrónomos (ETSIA), Campus Universitario
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de Fernandez MDLA, SotoVargas VC, Silva MF. Phenolic Compounds and Antioxidant Capacity of Monovarietal Olive Oils Produced in Argentina. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2558-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Monasterio RP, Fernández MDLÁ, Silva MF. Olive oil by capillary electrophoresis: characterization and genuineness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4477-4496. [PMID: 23594110 DOI: 10.1021/jf400864q] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Olive oil, obtained from Olea europaea L. (Oleaceae) fruits, is an important ingredient in the Mediterranean diet. The purpose of this paper is to review and evaluate olive oil analysis using capillary electrophoresis (CE). This review covers a selection of the literature published on this topic over the past decade. The current state of the art of the topic is evaluated, with special emphasis on separation conditions, analysis purpose, and analytes investigated. CE has been used to characterize or to carry out authenticity studies. Particular attention has been focused on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud. CE represents a good compromise between sample throughput, sample volume, satisfactory characterization, and sustainability for the analysis of target compounds present in olive oils.
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Affiliation(s)
- Romina P Monasterio
- Instituto de Biologı́a Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
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15
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Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain). J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2222-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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