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Deng P, Lin X, Yu Z, Huang Y, Yuan S, Jiang X, Niu M, Peng WK. Machine learning-enabled high-throughput industry screening of edible oils. Food Chem 2024; 447:139017. [PMID: 38531304 DOI: 10.1016/j.foodchem.2024.139017] [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: 11/15/2023] [Revised: 02/27/2024] [Accepted: 03/10/2024] [Indexed: 03/28/2024]
Abstract
Long-term consumption of mixed fraudulent edible oils increases the risk of developing of chronic diseases which has been a threat to the public health globally. The complicated global supply-chain is making the industry malpractices had often gone undetected. In order to restore the confidence of consumers, traceability (and accountability) of every level in the supply chain is vital. In this work, we shown that machine learning (ML) assisted windowed spectroscopy (e.g., visible-band, infra-red band) produces high-throughput, non-destructive, and label-free authentication of edible oils (e.g., olive oils, sunflower oils), offers the feasibility for rapid analysis of large-scale industrial screening. We report achieving high-level of discriminant (AUC > 0.96) in the large-scale (n ≈ 11,500) of adulteration in olive oils. Notably, high clustering fidelity of 'spectral fingerprints' achieved created opportunity for (hypothesis-free) self-sustaining large database compilation which was never possible without machine learning. (137 words).
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Affiliation(s)
- Peishan Deng
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
| | - Xiaomin Lin
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
| | - Zifan Yu
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China; Guangdong Medical University, 523-808, China
| | - Yuanding Huang
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
| | - Shijin Yuan
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
| | - Xin Jiang
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
| | - Meng Niu
- China Medical University, China.
| | - Weng Kung Peng
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
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2
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Grahovac N, Lužaić T, Živančev D, Stojanović Z, Đurović A, Romanić R, Kravić S, Miklič V. Assessing Nutritional Characteristics and Bioactive Compound Distribution in Seeds, Oil, and Cake from Confectionary Sunflowers Cultivated in Serbia. Foods 2024; 13:1882. [PMID: 38928823 PMCID: PMC11202591 DOI: 10.3390/foods13121882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 06/10/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Sunflower seeds are key agricultural commodities due to their nutritional and industrial value. This study aimed to analyze the distribution of targeted bioactive compounds and assess the physical properties across 27 sunflower seed genotypes, including parental lines and F1 and F2 hybrids, cultivated in Serbia. Various analytical techniques were employed to determine the chemical composition and physical characteristics of the seeds. This research revealed significant genetic variability in fatty acid profiles, with differences in polyunsaturated and saturated fatty acid levels among the genotypes. Hybrid seeds displayed variations in 1000-seed weight and bulk density compared to parental lines, which exhibited higher essential fatty acid contents and mechanical properties advantageous for industrial processing. These insights highlight the potential for refining breeding strategies to improve seed quality for specific industrial purposes. Overall, this study emphasizes the critical role of genetic selection in enhancing the nutritional and processing qualities of sunflower seeds, offering valuable perspectives for advancing agricultural and breeding practices.
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Affiliation(s)
- Nada Grahovac
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21 000 Novi Sad, Serbia; (D.Ž.); (V.M.)
| | - Tanja Lužaić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (T.L.); (Z.S.); (A.Đ.); (R.R.); (S.K.)
| | - Dragan Živančev
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21 000 Novi Sad, Serbia; (D.Ž.); (V.M.)
| | - Zorica Stojanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (T.L.); (Z.S.); (A.Đ.); (R.R.); (S.K.)
| | - Ana Đurović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (T.L.); (Z.S.); (A.Đ.); (R.R.); (S.K.)
| | - Ranko Romanić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (T.L.); (Z.S.); (A.Đ.); (R.R.); (S.K.)
| | - Snežana Kravić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (T.L.); (Z.S.); (A.Đ.); (R.R.); (S.K.)
| | - Vladimir Miklič
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21 000 Novi Sad, Serbia; (D.Ž.); (V.M.)
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Peres F, Gouveia C, Vitorino C, Oliveira H, Ferreira-Dias S. How the "Olive Oil Polyphenols" Health Claim Depends on Anthracnose and Olive Fly on Fruits. Foods 2024; 13:1734. [PMID: 38890962 PMCID: PMC11172240 DOI: 10.3390/foods13111734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 05/26/2024] [Accepted: 05/30/2024] [Indexed: 06/20/2024] Open
Abstract
Olive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading to detrimental effects on the yield and quality of fruits and olive oil. This study focuses on the content of hydroxytyrosol (HYT) and its derivatives (the "olive oil polyphenols" health claim) in olive oils extracted from fruits of 'Galega Vulgar' and 'Cobrançosa' cultivars, naturally affected by olive anthracnose and olive fly. The olives, with different damage levels, were harvested from organic rainfed orchards, located in the center of Portugal, at four harvest times over three years. Galega oils extracted from olives with a higher anthracnose and olive fly incidence showed no conformity for the extra virgin olive oil (EVOO) and virgin olive oil (VOO) categories, presenting high acidity and negative sensory notes accompanied by the disappearance of oleacein. Conversely, no sensory defects were observed in Cobrançosa oils, regardless of disease and pest incidence levels, and quality criteria were still in accordance with the EVOO category. The total HYT and tyrosol (TYR) content (>5 mg/20 g) allows for the use of the "olive oil polyphenols" health claim on the label of all the analyzed Cobrançosa olive oils.
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Affiliation(s)
- Fátima Peres
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6000-909 Castelo Branco, Portugal; (F.P.); (C.G.); (C.V.)
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Cecília Gouveia
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6000-909 Castelo Branco, Portugal; (F.P.); (C.G.); (C.V.)
| | - Conceição Vitorino
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6000-909 Castelo Branco, Portugal; (F.P.); (C.G.); (C.V.)
| | - Helena Oliveira
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Suzana Ferreira-Dias
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
- Laboratório de Estudos Técnicos, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
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Li Q, Wang M, Belén Fernández M, Sagymbek A, Dong Y, Gao Y, Yu X. Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage. Food Chem X 2023; 20:100908. [PMID: 38144869 PMCID: PMC10740093 DOI: 10.1016/j.fochx.2023.100908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 09/08/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
The cause and trend of color change and their links to oxidative properties were investigated by simulating shelf storage conditions for fragrant rapeseed oils (FROs). Under illumination, the L* value gradually increased with the storage time. The a* and b* values showed different trends depending on brands. The photodegradation rates of chlorophylls were 8.6 ∼ 15 times higher than those of carotenoids. The change in color of FROs was mainly caused by the light-induced photodegradation of chlorophyll. Compared with the hydroperoxides, the contents of some secondary oxidation products [i.e., 2-butenal, octane, (Z)-2-octene, 2,4-octadiene, (Z)-2-heptenal, (E, E)-2,4-heptadienal, and (E)-2-decenal] were more closely associated with the color variation with correlation coefficients of 0.6 ∼ 0.94. Significant negative correlation was found between α-tocopherol content and oil color difference. Therefore, illumination was the main reason for the color degradation of the FROs. The varying degree of color difference was strongly linked to the quality deterioration caused by oxidation.
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Affiliation(s)
- Qi Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Mengmeng Wang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - María Belén Fernández
- Universidad Nacional del Centro de la Provincia de Buenos Aires, Av. Del Valle 5737, Olavarría, Buenos Aires, Argentina
| | - Altayuly Sagymbek
- Saken Seifullin Kazakh Agrotechnical University, Department of Food Science, Astana, Kazakhstan
| | - Yaoyao Dong
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yuan Gao
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
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Peres F, Marques MP, Mourato M, Martins LL, Ferreira-Dias S. Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils. Molecules 2023; 28:6898. [PMID: 37836741 PMCID: PMC10574346 DOI: 10.3390/molecules28196898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 09/26/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
Flavoring olive oils is a new trend in consumer preferences, and different enrichment techniques can be used. Coextraction of olives with a flavoring agent is an option for obtaining a flavored product without the need for further operations. Moreover, ultrasound (US) assisted extraction is an emergent technology able to increase extractability. Combining US and coextraction, it is possible to obtain new products using different types of olives (e.g., cultivar and ripening stage), ingredient(s) with the greatest flavoring and/or bioactive potential, as well as extraction conditions. In the present study, mastic thyme (Thymus mastichina L.) (TM) and lemon thyme (Thymus x citriodorus) (TC) were used for flavoring Cornicabra oils by coextraction. The coextraction trials were performed by (i) thyme addition to the olives during crushing or malaxation and (ii) US application before malaxation. Several parameters were evaluated in the oil: quality criteria parameters, total phenols, fatty acid composition, chlorophyll pigments, phenolic profile and oxidative stability. US application did not change the phenolic profile of Cornicabra olive oils, while the enrichment of olive oils with phenolic compounds or pigments by coextraction was very dependent on the thyme used. TM enrichment showed an improvement of several new phenolic compounds in the oils, while with TC, fewer new phenols were observed. In turn, in the trials with TC, the extraction of chlorophyll pigments was higher, particularly in crushing coprocessing. Moreover, the oils obtained with US and TM added in the mill or in the malaxator showed lower phenol decrease (59%) than oils flavored with TC (76% decrease) or Cornicabra virgin olive oil (80% decrease) over an 8-month storage period. Multivariate data analysis, considering quality parameters, pigments and phenolic contents, showed that flavored oils were mainly grouped by age.
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Affiliation(s)
- Fátima Peres
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6000-909 Castelo Branco, Portugal;
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.P.M.); (M.M.); (L.L.M.)
| | - Madalena Pinho Marques
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.P.M.); (M.M.); (L.L.M.)
| | - Miguel Mourato
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.P.M.); (M.M.); (L.L.M.)
| | - Luisa L. Martins
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.P.M.); (M.M.); (L.L.M.)
| | - Suzana Ferreira-Dias
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.P.M.); (M.M.); (L.L.M.)
- Laboratório de Estudos Técnicos, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Lužaić T, Kravić S, Stojanović Z, Grahovac N, Jocić S, Cvejić S, Pezo L, Romanić R. Investigation of oxidative characteristics, fatty acid composition and bioactive compounds content in cold pressed oils of sunflower grown in Serbia and Argentina. Heliyon 2023; 9:e18201. [PMID: 37519709 PMCID: PMC10372673 DOI: 10.1016/j.heliyon.2023.e18201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 07/10/2023] [Accepted: 07/11/2023] [Indexed: 08/01/2023] Open
Abstract
Background In this work, the chemical composition analysis was performed for cold pressed oils obtained from the 15 sunflower hybrids grown in Serbia and Argentina, as well as the determination of their oxidative quality. The fatty acid composition and bioactive compounds including total tocopherols, phenols, carotenoids, and chlorophyll contents were investigated. The oxidation products were monitored through the peroxide value (PV), anisidine value (AnV), conjugated dienes (CD) and conjugated trienes (CT) content, and total oxidation index (TOTOX) under accelerated oxidation conditions by the oven method. Results Linoleic acid was the most abundant fatty acid in investigated oil samples, followed by oleic and palmitic acids. The mean contents of total tocopherols, phenols, carotenoids, and chlorophyll were 518.24, 9.42, 7.54 and 0.99 mg/kg, respectively. In order to obtain an overview of sample variations according to the tested parameters Principal Component Analysis (PCA) was applied. Conclusion PCA indicated that phenols, chlorophyll, linoleic and oleic acid were the most effective variables for the differentiation of sunflower hybrids grown in Serbia and Argentina. Furthermore, based on the fatty acid composition and bioactive compounds content in the oils, a new Artificial Neural Network (ANN) model was developed to predict the oxidative stability parameters of cold pressed sunflower oil.
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Affiliation(s)
- Tanja Lužaić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Snežana Kravić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zorica Stojanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nada Grahovac
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Siniša Jocić
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Sandra Cvejić
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11000 Belgrade, Serbia
| | - Ranko Romanić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
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Souza-Gonçalves J, Fialho A, Soares CMF, Osório NM, Ferreira-Dias S. Continuous Production of Dietetic Structured Lipids Using Crude Acidic Olive Pomace Oils. Molecules 2023; 28:molecules28062637. [PMID: 36985609 PMCID: PMC10054457 DOI: 10.3390/molecules28062637] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/03/2023] [Accepted: 03/07/2023] [Indexed: 03/15/2023] Open
Abstract
Crude olive pomace oil (OPO) is a by-product of olive oil extraction. In this study, low-calorie structured triacylglycerols (TAGs) were produced by acidolysis of crude OPO with medium-chain fatty acids (caprylic, C8:0; capric, C10:0) or interesterification with their ethyl ester forms (C8EE, C10EE). These new TAGs present long-chain fatty acids (L) at position sn-2 and medium-chain fatty acids (M) at positions sn-1,3 (MLM). Crude OPO exhibited a high acidity (12.05–28.75% free fatty acids), and high contents of chlorophylls and oxidation products. Reactions were carried out continuously in a packed-bed bioreactor for 70 h, using sn-1,3 regioselective commercial immobilized lipases (Thermomyces lanuginosus lipase, Lipozyme TL IM; and Rhizomucor miehei lipase, Lipozyme RM IM), in solvent-free media at 40 °C. Lipozyme RM IM presented a higher affinity for C10:0 and C10EE. Lipozyme TL IM preferred C10:0 over C8:0 but C8EE over C10EE. Both biocatalysts showed a high activity and operational stability and were not affected by OPO acidity. The New TAG yields ranged 30–60 and the specific productivity ranged 0.96–1.87 g NewTAG/h.g biocatalyst. Lipozyme RM IM cost is more than seven-fold the Lipozyme TL IM cost. Therefore, using Lipozyme TL IM and crude acidic OPO in a continuous bioreactor will contribute to process sustainability for structured lipid production by lowering the cost of the biocatalyst and avoiding oil refining.
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Affiliation(s)
- Joana Souza-Gonçalves
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal
- Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisbon, Portugal
| | - Arsénio Fialho
- Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisbon, Portugal
- iBB—Institute for Bioengineering and Biosciences and i4HB—Institute for Health and Bioeconomy, Instituto Superior Técnico, 1049-001 Lisbon, Portugal
| | - Cleide M. F. Soares
- Institute of Technology and Research (ITP), Avenida Murilo Dantas 300—Farolandia, Aracaju 49032-490, Brazil
- Tiradentes University (UNIT), Avenida Murilo Dantas 300—Farolandia, Aracaju 49032-490, Brazil
| | - Natália M. Osório
- Instituto Politécnico de Setúbal, Escola Superior de Tecnologia do Barreiro, 2839-001 Lavradio, Portugal
- Instituto Superior de Agronomia, Universidade de Lisboa, Centro de Estudos Florestais, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal
| | - Suzana Ferreira-Dias
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal
- Instituto Superior de Agronomia, Universidade de Lisboa, Laboratório de Estudos Técnicos, 1349-017 Lisbon, Portugal
- Correspondence:
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Shunmugiah Veluchamy R, Mary R, Beegum Puthiya P S, Pandiselvam R, Padmanabhan S, Sathyan N, Shil S, Niral V, Musuvadi Ramarathinam M, Lokesha AN, Shivashankara KS, Hebbar KB. Physicochemical characterization and fatty acid profiles of testa oils from various coconut (Cocos nucifera L.) genotypes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:370-379. [PMID: 36373792 DOI: 10.1002/jsfa.12150] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 12/11/2021] [Accepted: 08/05/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Cocos nucifera (L.) is an important plantation crop with immense but untapped nutraceutical potential. Despite its bioactive potential, the biochemical features of testa oils of various coconut genotypes are poorly understood. Hence, in this study, the physicochemical characteristics of testa oils extracted from six coconut genotypes - namely West Coast Tall (WCT), Federated Malay States Tall (FMST), Chowghat Orange Dwarf (COD), Malayan Yellow Dwarf (MYD), and two Dwarf × Dwarf (D × D hybrids) viz., Cameroon Red Dwarf (CRD) × Ganga Bondam Green Dwarf (GBGD) and MYD × Chowghat Green Dwarf (CGD) - were analyzed. RESULTS The proportion of testa in the nuts (fruits) (1.29-3.42%), the proportion of oil in the testa (40.97-50.56%), and biochemical components in testa oils - namely proxidant elements Fe (34.17-62.48 ppm) and Cu (1.63-2.77 ppm), and the total phenolic content (6.84-8.67 mg GAE/100 g), and phytosterol content (54.66-137.73 mg CE/100 g) varied depending on the coconut genotypes. The saturated fatty acid content of testa oils (67.75 to 78.78%) was lower in comparison with that of coconut kernel oils. Similarly, the lauric acid (26.66-32.04%), myristic (18.31-19.60%), and palmitic acid (13.43-15.71%,) content of testa oils varied significantly in comparison with the coconut kernel oils (32-51%, 17-21% and 6.9-14%, respectively). Liquid chromatography-mass spectrometry (LC-MS) analysis revealed the presence of 18 phenolic acids in coconut testa oil. Multivariate analysis revealed the biochemical attributes that defined the principal components loadings. Hierarchical clustering analysis of the genotypes showed two distinct clusters. CONCLUSION This study reveals the genotypic variations in the nutritionally important biochemical components of coconut testa oils. The relatively high concentration of polyunsaturated fatty acids (PUFA) and polyphenol content in testa oils warrant further investigation to explore their nutraceutical potential. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | - Rose Mary
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | | | - Ravi Pandiselvam
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | | | - Neenu Sathyan
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | - Sandip Shil
- ICAR- Central Plantation Crops Research Institute Research Centre, Jalpaiguri, India
| | - Vittal Niral
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
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Mazroei Seydani L, Gharachorloo M, Asadi G. Use of pulsed electric field to extract rapeseed oil and investigation of the qualitative properties of oils. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14149] [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)
- Lida Mazroei Seydani
- Department of Food Science and Technology Science and Research Branch, Islamic Azad University Tehran Iran
| | - Maryam Gharachorloo
- Department of Food Science and Technology Science and Research Branch, Islamic Azad University Tehran Iran
| | - Gholamhassan Asadi
- Department of Food Science and Technology Science and Research Branch, Islamic Azad University Tehran Iran
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Sousa G, Alves MI, Neves M, Tecelão C, Ferreira-Dias S. Enrichment of Sunflower Oil with Ultrasound-Assisted Extracted Bioactive Compounds from Crithmum maritimum L. Foods 2022; 11:foods11030439. [PMID: 35159589 PMCID: PMC8834187 DOI: 10.3390/foods11030439] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/26/2022] [Accepted: 01/29/2022] [Indexed: 02/06/2023] Open
Abstract
Crithmum maritimum L., or sea fennel, is an edible halophyte plant, rich in phenolic compounds with antioxidant and antimicrobial activities, that naturally grows in Mediterranean coasts. This study aims to incorporate bioactive compounds extracted from lyophilized Crithmum maritimum to sunflower oil assisted by ultrasounds (UAE), to improve its biological value and oxidative stability. UAE conditions were optimized as a function of time (5–20 min) and lyophilized plant concentration (5–20% m/v). The experiments were dictated by a central composite rotatable matrix. Oxidation products were not influenced by UAE conditions. Acidity, chlorophyll, and carotenoid contents were affected by both factors, while total phenols, flavonoids, and antioxidant activity (FRAP method) only increased with plant concentration. Response surfaces were fitted to these experimental results. Flavonoids were highly related with oil antioxidant activity. No sensory defects were detected in supplemented oil (12.5% m/v plant/5 min UAE). The oxidative stability of this oil was evaluated at 60 °C/12 days. Chlorophylls, phenols, radical scavenging (DPPH), and antioxidant activities decreased over time but were always higher than the values in non-supplemented oil (8.6 and 7-fold with FRAP and DPPH, respectively). C. maritimum presented high amounts of bioactive compounds with antioxidant activity, adequate for sunflower oil supplementation by UAE.
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Affiliation(s)
- Gabriela Sousa
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal; (G.S.); (M.I.A.)
| | - Mariana I. Alves
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal; (G.S.); (M.I.A.)
| | - Marta Neves
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.N.); (C.T.)
| | - Carla Tecelão
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.N.); (C.T.)
| | - Suzana Ferreira-Dias
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal; (G.S.); (M.I.A.)
- Correspondence:
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11
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Heinzl GC, Mota DA, Martinis V, Martins AS, Soares CMF, Osório N, Gominho J, Madhavan Nampoothiri K, Sukumaran RK, Pereira H, Ferreira-Dias S. Integrated bioprocess for structured lipids, emulsifiers and biodiesel production using crude acidic olive pomace oils. BIORESOURCE TECHNOLOGY 2022; 346:126646. [PMID: 34974092 DOI: 10.1016/j.biortech.2021.126646] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 12/23/2021] [Accepted: 12/24/2021] [Indexed: 06/14/2023]
Abstract
Olive pomace oil (OPO), a by-product of olive oil industry, is directly consumed after refining. The novelty of this study consists of the direct use of crude high acidic OPO (3.4-20% acidity) to produce added-value compounds, using sn-1,3-regioselective lipases: (i) low-calorie dietetic structured lipids (SL) containing caprylic (C8:0) or capric (C10:0) acids by acidolysis or interesterification with their ethyl esters, (ii) fatty acid methyl esters (FAME) for biodiesel, and (iii) sn-2 monoacylglycerols (emulsifiers), as by-product of FAME production by methanolysis. Immobilized Rhizomucor miehei lipase showed similar activity in acidolysis and interesterification for SL production (yields: 47.8-53.4%, 7 h, 50℃) and was not affected by OPO acidity. Batch operational stability decreased with OPO acidity, but it was at least three-fold in interesterification that in acidolysis. Complete conversion of OPO into FAME and sn-2 monoacylglycerols was observed after 3 h-transesterification (glycerol stepwise addition) and lipase deactivation was negligeable after 11 cycles.
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Affiliation(s)
- Giuditta C Heinzl
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF - Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Lisbon, Portugal
| | - Danyelle A Mota
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF - Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Lisbon, Portugal; Institute of Technology and Research (ITP), Avenida Murilo Dantas 300 - Farolândia, Aracaju, Brazil; Tiradentes University (UNIT), Avenida Murilo Dantas 300 - Farolândia, Aracaju, Brazil
| | - Valentina Martinis
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF - Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Lisbon, Portugal
| | - Ana Sofia Martins
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF - Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Lisbon, Portugal
| | - Cleide M F Soares
- Institute of Technology and Research (ITP), Avenida Murilo Dantas 300 - Farolândia, Aracaju, Brazil; Tiradentes University (UNIT), Avenida Murilo Dantas 300 - Farolândia, Aracaju, Brazil
| | - Natália Osório
- Instituto Politécnico de Setúbal, Escola Superior de Tecnologia do Barreiro, Lavradio, Portugal; Instituto Superior de Agronomia, Universidade de Lisboa, Centro de Estudos Florestais, Associated Laboratory TERRA, Lisbon, Portugal
| | - Jorge Gominho
- Instituto Superior de Agronomia, Universidade de Lisboa, Centro de Estudos Florestais, Associated Laboratory TERRA, Lisbon, Portugal
| | - K Madhavan Nampoothiri
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Rajeev K Sukumaran
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Helena Pereira
- Instituto Superior de Agronomia, Universidade de Lisboa, Centro de Estudos Florestais, Associated Laboratory TERRA, Lisbon, Portugal
| | - Suzana Ferreira-Dias
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF - Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Lisbon, Portugal.
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12
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Kritiktsi E, Tsimidou MZ, Nenadis N. Proposal for the updating of the ISO 29 841 liquid chromatographic method for the determination of chlorophyll a and a’ degradation products in virgin olive oil. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Evmorfia Kritiktsi
- Laboratory of Food Chemistry and Technology School of Chemistry Aristotle University of Thessaloniki Thessaloniki 54124 Greece
| | - Maria Z. Tsimidou
- Laboratory of Food Chemistry and Technology School of Chemistry Aristotle University of Thessaloniki Thessaloniki 54124 Greece
- Natural Products Research Centre of Excellence (NatPro‐AUTH) Center for Interdisciplinary Research and Innovation of Aristotle University of Thessaloniki (CIRI‐AUTH) Thessaloniki 57001 Greece
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology School of Chemistry Aristotle University of Thessaloniki Thessaloniki 54124 Greece
- Natural Products Research Centre of Excellence (NatPro‐AUTH) Center for Interdisciplinary Research and Innovation of Aristotle University of Thessaloniki (CIRI‐AUTH) Thessaloniki 57001 Greece
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Flamminii F, Marone E, Neri L, Pollastri L, Cichelli A, Di Mattia CD. The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Elettra Marone
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Lilia Neri
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Luciano Pollastri
- Department of Agriculture of Abruzzo Region Via Nazionale 38 C/O Mercato Agroalimentare MOF Ex Arssa Villanova Di Cepagatti (PE) 65012 Italy
| | - Angelo Cichelli
- Department of Medical Oral and Biotechnological Science University “G. d'Annunzio” of Chieti‐Pescara Via dei Vestini Chieti Scalo 66100 Italy
| | - Carla Daniela Di Mattia
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
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Co-Processed Olive Oils with Thymus mastichina L.-New Product Optimization. Life (Basel) 2021; 11:life11101048. [PMID: 34685419 PMCID: PMC8537660 DOI: 10.3390/life11101048] [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: 08/29/2021] [Revised: 09/29/2021] [Accepted: 10/02/2021] [Indexed: 01/26/2023] Open
Abstract
Olive co-processing consists of the addition of ingredients either in the mill or in the malaxator. This technique allows selecting the type of olives, the ingredients with the greatest flavoring and bioactive potential, and the technological extraction conditions. A new product-a gourmet flavored oil-was developed by co-processing olives with Thymus mastichina L. The trials were performed using overripe fruits with low aroma potential (cv. 'Galega Vulgar'; ripening index 6.4). Experimental conditions were dictated by a central composite rotatable design (CCRD) as a function of thyme (0.4-4.6%, w/w) and water (8.3-19.7%, w/w) contents used in malaxation. A flavored oil was also obtained by adding 2.5% thyme during milling, followed by 14% water addition in the malaxator (central point conditions of CCRD). The chemical characterization of the raw materials, as well as the analysis of the flavored and unflavored oils, were performed (chemical quality criteria, sensory analysis, major fatty acid composition, and phenolic compounds). Considering chemical quality criteria, the flavored oils have the characteristics of "Virgin Olive Oil" (VOO), but they cannot have this classification due to legislation issues. Flavored oils obtained under optimized co-processing conditions (thyme concentrations > 3.5-4.0% and water contents varying from 14 to 18%) presented higher phenolic contents and biologic value than the non-flavored VOO. In flavored oils, thyme flavor was detected with high intensity, while the defect of "wet wood", perceived in VOO, was not detected. The flavored oil, obtained by T. mastichina addition in the mill, showed higher oxidative stability (19.03 h) than the VOO and the co-processed oil with thyme addition in the malaxator (14.07 h), even after six-month storage in the dark (16.6 vs. 10.3 h).
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15
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Attempts of Physical Refining of Sterol-Rich Sunflower Press Oil to Obtain Minimally Processed Edible Oil. Foods 2021; 10:foods10081901. [PMID: 34441678 PMCID: PMC8394065 DOI: 10.3390/foods10081901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/04/2021] [Accepted: 08/12/2021] [Indexed: 11/16/2022] Open
Abstract
New phytosterol (PS)-enriched sunflower seeds, which are higher in campesterol and ∆7-stigmastenol, have recently been developed. Crude oils obtained from these new sunflower seeds in 2015 and 2017 were used in this study. Oils extracted only by press (PO) and with subsequent solvent extraction (SO) were characterized. Physical refining (PhR) was used to obtain edible PO by minimal processing and to keep the PS levels as high as possible. Oils obtained by chemical processing were also studied for comparative purposes. Different bleaching treatments were examined to reduce the contents of phospholipids in the PO to levels required for PhR (<10 mg kg-1). Phosphorous levels in PO from 2015 (9-12 mg kg-1) were reduced to optimal levels by bleaching with 0.1% Trisyl and 1% Tonsil 278 FF. Contrarily, treatments with Trisyl and Tonsil (278 FF or 114 FF) were not sufficient to reduce the higher levels in PO from 2017 (15-36 mg/kg-1), thereby they were subjected to chemical refining (ChR). The PhR applied to PO from 2015 did not lead to substantial changes in the composition and total content of PS. In contrast, losses of up to approximately 30% of total PS were found owing to ChR, although the oils preserved their unique PS profiles.
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Sousa G, Trifunovska M, Antunes M, Miranda I, Moldão M, Alves V, Vidrih R, Lopes PA, Aparicio L, Neves M, Tecelão C, Ferreira-Dias S. Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Pelvetia canaliculata to Sunflower Oil. Foods 2021; 10:foods10081732. [PMID: 34441510 PMCID: PMC8391403 DOI: 10.3390/foods10081732] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 07/16/2021] [Accepted: 07/22/2021] [Indexed: 12/03/2022] Open
Abstract
In this study, Pelvetia canaliculata L. macroalga, collected from the Atlantic Portuguese coast, was used as a source of bioactive compounds, mostly antioxidants, to incorporate them in sunflower oil with the aim of increasing its biological value and oxidative stability. The lyophilized alga was added to the oil, and ultrasound-assisted extraction (UAE) was performed. Algae concentration and UAE time varied following a central composite rotatable design (CCRD) to optimize extraction conditions. The following parameters were analyzed in the oils: oxidation products, acidity, color, chlorophyll pigments, carotenoids, flavonoids, total phenolic content, antioxidant activity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) assays, and sensory analysis. Extraction conditions did not affect the acidity and the amount of oxidation products in the oil. Chlorophylls and carotenoid contents increased with algae concentration, while flavonoid extraction did not depend on algae content or UAE time. Total phenolics in the oil were highly related only to FRAP antioxidant activity. Storage experiments of supplemented oil (12.5% algae; 20 min UAE) were carried out under accelerated oxidation conditions at 60 °C/12 days. Antioxidant activity (FRAP) of supplemented oil was 6-fold higher than the value of non-supplemented oil. Final samples retained 40% of their initial antioxidant activity. The presence of algae extracts contributed to the increased oxidative stability of sunflower oil.
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Affiliation(s)
- Gabriela Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
| | - Marija Trifunovska
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
- Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia;
| | - Madalena Antunes
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.A.); (M.N.); (C.T.)
| | - Isabel Miranda
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal;
| | - Margarida Moldão
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
| | - Vítor Alves
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
| | - Rajko Vidrih
- Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia;
| | | | - Luis Aparicio
- Sovena Group, 1495-131 Algés, Portugal; (P.A.L.); (L.A.)
| | - Marta Neves
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.A.); (M.N.); (C.T.)
| | - Carla Tecelão
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.A.); (M.N.); (C.T.)
| | - Suzana Ferreira-Dias
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
- Correspondence:
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17
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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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Ait Atmane S, Aksoylu Özbek Z, Günç Ergönül P, Khettal B. Valorization of
Pinus halepensis
Mill. seed oil: Physicochemical characteristics, bioactive compounds, and antioxidant activity as affected by location and extraction method. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15548] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Sihem Ait Atmane
- Laboratoire de Biotechnologie Végétales et Ethnobotanique Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Zeynep Aksoylu Özbek
- Department of Food Engineering Faculty of Engineering Manisa Celal Bayar University Manisa Turkey
| | - Pelin Günç Ergönül
- Department of Food Engineering Faculty of Engineering Manisa Celal Bayar University Manisa Turkey
| | - Bachra Khettal
- Laboratoire de Biotechnologie Végétales et Ethnobotanique Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
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Squeo G, Silletti R, Mangini G, Summo C, Caponio F. The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil. Foods 2021; 10:foods10020369. [PMID: 33572062 PMCID: PMC7915085 DOI: 10.3390/foods10020369] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 02/07/2023] Open
Abstract
In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene.
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Affiliation(s)
- Giacomo Squeo
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
- Correspondence:
| | - Roccangelo Silletti
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
| | - Giacomo Mangini
- Institute of Biosciences and Bioresources (IBBR), National Research Council (CNR), Via Amendola 165/A, 70126 Bari, Italy;
| | - Carmine Summo
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
| | - Francesco Caponio
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
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20
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Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110290] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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21
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Matsakidou A, Papadopoulou D, Nenadis N, Tsimidou MZ. Getting inside on virgin olive oil (VOO) photooxidation kinetics through combined generalized 2D correlation analysis and moving window 2D correlation analysis of ATR-FTIR spectra. Talanta 2020; 215:120917. [PMID: 32312460 DOI: 10.1016/j.talanta.2020.120917] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/07/2020] [Accepted: 03/09/2020] [Indexed: 11/30/2022]
Abstract
The generalized two-dimensional correlation spectroscopy (g2D-COR spectroscopy) analysis combined with its extended version moving-window 2D-COR (MW-2D-COR) was performed on a set of kinetic ATR-FTIR spectral data. The former is a mathematical method that is applied to a set of spectra collected for a sample exposed to an external perturbation (e.g. storage time). Virgin olive oils (VOOs) of similar fatty acid composition, chlorophyll, and a-tocopherol content were photooxidized (10,912 Lx, no headspace, 24 h). The proposed approach revealed hidden information under specific ATR-FTIR bands and the order of events was established using appropriate rules. MW-2D-COR analysis displayed the evolution of changes during storage. In this way, the detection of the time interval upon which spectral changes are observed was evidenced. As an overview, MW plots of the analyzed samples revealed three time-zones in which changes tend to maximize, with the first one to reach a peak at ~2.5 h. The area around 2850-2930 cm-1 including bands assigned to the symmetric and asymmetric stretching vibration of the aliphatic -CH2- bonds, was the one found to be affected in all VOOs. The time interval upon which spectral changes are first detected in the corresponding area could serve as an index for the commencement of the loss of freshness. Present findings highlight the need to combine the two types of correlation analyses to obtain meaningful information on VOO photooxidation kinetics. Lipid scientists may gain an extra tool in their efforts to understand oxidation phenomena.
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Affiliation(s)
- Anthia Matsakidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Despina Papadopoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
| | - Maria Z Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
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22
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Mota DA, Rajan D, Heinzl GC, Osório NM, Gominho J, Krause LC, Soares CMF, Nampoothiri KM, Sukumaran RK, Ferreira-Dias S. Production of low-calorie structured lipids from spent coffee grounds or olive pomace crude oils catalyzed by immobilized lipase in magnetic nanoparticles. BIORESOURCE TECHNOLOGY 2020; 307:123223. [PMID: 32220818 DOI: 10.1016/j.biortech.2020.123223] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 03/15/2020] [Accepted: 03/17/2020] [Indexed: 06/10/2023]
Abstract
In this study, crude oils extracted from spent coffee grounds (SCG) and olive pomace (OP) were used as raw-material to synthesize low-calorie triacylglycerols, either by acidolysis with capric acid, or by interesterification with ethyl caprate, in solvent-free media, catalyzed by sn-1,3 regioselective lipases. The Rhizopus oryzae lipase (ROL) was immobilized in magnetite nanoparticles (MNP-ROL) and tested as novel biocatalyst. MNP-ROL performance was compared with that of the commercial immobilized Thermomyces lanuginosus lipase (Lipozyme TL IM). For both oils, Lipozyme TL IM preferred interesterification over acidolysis. MNP-ROL catalyzed reactions were faster and acidolysis was preferred with yields of c.a. 50% new triacylglycerols after 3 h acidolysis of OP or SCG oils. MNP-ROL was very stable following the Sadana deactivation model with half-lives of 163 h and 220 h when reused in batch acidolysis and interesterification of OP oil, respectively.
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Affiliation(s)
- Danyelle A Mota
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Linking Landscape, Environment, Agriculture and Food, Lisbon, Portugal; Institute of Technology and Research (ITP), Avenida Murilo Dantas 300 - Farolândia, Aracaju, Brazil; Tiradentes University (UNIT), Avenida Murilo Dantas 300 - Farolândia, Aracaju, Brazil
| | - Devi Rajan
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Linking Landscape, Environment, Agriculture and Food, Lisbon, Portugal; Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Giuditta C Heinzl
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Linking Landscape, Environment, Agriculture and Food, Lisbon, Portugal
| | - Natália M Osório
- Instituto Politécnico de Setúbal, Escola Superior de Tecnologia do Barreiro, Lavradio, Portugal
| | - Jorge Gominho
- Instituto Superior de Agronomia, Universidade de Lisboa, Centro de Estudos Florestais, Lisbon, Portugal
| | - Laiza C Krause
- Institute of Technology and Research (ITP), Avenida Murilo Dantas 300 - Farolândia, Aracaju, Brazil; Tiradentes University (UNIT), Avenida Murilo Dantas 300 - Farolândia, Aracaju, Brazil
| | - Cleide M F Soares
- Institute of Technology and Research (ITP), Avenida Murilo Dantas 300 - Farolândia, Aracaju, Brazil; Tiradentes University (UNIT), Avenida Murilo Dantas 300 - Farolândia, Aracaju, Brazil
| | - K Madhavan Nampoothiri
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Rajeev K Sukumaran
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Suzana Ferreira-Dias
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Linking Landscape, Environment, Agriculture and Food, Lisbon, Portugal.
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Mohseni NM, Mirzaei H, Moghimi M. Optimized extraction and quality evaluation of Niger seed oil via microwave-pulsed electric field pretreatments. Food Sci Nutr 2020; 8:1383-1393. [PMID: 32180948 PMCID: PMC7063364 DOI: 10.1002/fsn3.1396] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/14/2019] [Accepted: 11/17/2019] [Indexed: 11/10/2022] Open
Abstract
In this study, oil extraction from Niger seeds was evaluated with different microwave irradiation times (0-200 s) and pulsed electric fields (PEF) intensities (0-5 kV/cm) as pretreatments. Then, oil extraction was completed with a screw press at different rotation speeds (11-57 rpm). Quality parameters including extraction efficiency, acidity and peroxide values (PVs), chlorophyll, and phenolic contents along with fatty acid profiles and tocopherol levels of the extracted oils were determined as responses. With enhancements in microwave time, PEF intensity and press rotation, the chlorophyll contents, acidity/PVs, and total phenolics of oils increased similar to oil extraction efficiency although it was reduced later. The optimized conditions selected by response surface methodology were determined as 156.23 s, 1.18 kV/cm, and 20 rpm for microwave time, PEF intensity and press speed, respectively. Fatty acid analysis revealed that linoleic acid was the most predominant fatty acid in the extracted oil. Application of the mentioned pretreatments may lead to a reduction in unsaturated fatty acids and escalation of saturated ones (p < .05). High-performance liquid chromatography results indicated that α-tocopherols are the most common tocopherols in Niger seed oil and microwave-PEF pretreatments may lead to 2.79% increase in tocopherols content.
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Affiliation(s)
| | - Habibollah Mirzaei
- Department of Food Materials and Process Design EngineeringUniversity of Agricultural Sciences and Natural ResourcesGorganIran
| | - Masoumeh Moghimi
- Department of ChemistryGonbad Kavoos BranchIslamic Azad UniversityGonbad KavoosIran
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24
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Insights into the bioactive compounds and physico-chemical characteristics of the extracted oils from Urtica dioica and Urtica pilulifera. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2219-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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25
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Aksoylu Özbek Z, Günç Ergönül P. Determination of Physicochemical Properties, Fatty Acid, Tocopherol, Sterol, and Phenolic Profiles of Expeller–Pressed Poppy Seed Oils from Turkey. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12337] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zeynep Aksoylu Özbek
- Department of Food Engineering, Faculty of EngineeringManisa Celal Bayar University 45140, Yunusemre, Manisa Turkey
| | - Pelin Günç Ergönül
- Department of Food Engineering, Faculty of EngineeringManisa Celal Bayar University 45140, Yunusemre, Manisa Turkey
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26
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Cecchi L, Migliorini M, Giambanelli E, Rossetti A, Cane A, Mulinacci N. New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13150-13163. [PMID: 31684730 DOI: 10.1021/acs.jafc.9b05809] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid composition (monounsaturated fatty acid/polyunsaturated fatty acid ratio) stored in several nonaccelerated oxidative conditions was studied by a validated headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method. The role of C8 volatile compounds in oxidative processes was highlighted, and controversial aspects regarding the origin of some volatiles were clarified. Specific volatile markers for rancidity were proposed: sum of pentanal, hexanal, nonanal, E-2-heptenal, propanoic acid, and hexanoic acid for oils stored in the dark; sum of pentanal, heptanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, and E,E-deca-2,4-dienal, octane for oils stored under light exposure; sum of pentanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, nonan-1-ol, propanoic acid, octane, 6-methylhept-5-en-2-one, and oct-1-en-3-ol for oils stored under light exposure with oxygen in headspace. A simplified marker (sum of pentanal, nonanal and E-2-heptenal) suitable for all conditions was also proposed.
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Affiliation(s)
- Lorenzo Cecchi
- Dipartimento di NEUROFARBA , Università degli Studi di Firenze , Via Ugo Schiff 6 , Sesto F.no, 50019 Firenze , Italia
- Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.) , Sesto F.no, 50019 Firenze , Italia
| | - Marzia Migliorini
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Elisa Giambanelli
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Adolfo Rossetti
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Anna Cane
- Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy
| | - Nadia Mulinacci
- Dipartimento di NEUROFARBA , Università degli Studi di Firenze , Via Ugo Schiff 6 , Sesto F.no, 50019 Firenze , Italia
- Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.) , Sesto F.no, 50019 Firenze , Italia
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27
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Stillitano T, Falcone G, De Luca AI, Piga A, Conte P, Strano A, Gulisano G. A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction. Foods 2019; 8:foods8060209. [PMID: 31200556 PMCID: PMC6616895 DOI: 10.3390/foods8060209] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 06/10/2019] [Accepted: 06/11/2019] [Indexed: 11/23/2022] Open
Abstract
Advances in the adoption of technological innovations represent a great driver to improve the competitiveness of the Italian extra virgin olive oil (EVOO) industry. This work assesses the efficiency of an innovative extraction plant (with low oxidative impact, heating of paste before malaxation and a special decanter that avoids the final vertical centrifugation) in terms of oil yield and quality, and economic and environmental impacts. Economic and environmental impacts were evaluated by using both life cycle costing and life cycle assessment methodologies. A sensitivity analysis was also performed to highlight the uncertain factors that may strongly affect the results. Findings showed that olive milling with the innovative plant resulted in olive oil with a significant increase in quality, although the extraction yield was significantly higher when using conventional technology. In terms of environmental results, an average growth of 4.5% of the impacts in all categories was reached. The economic results revealed the highest extraction cost for the innovative scenario as well as the lower profitability, although a positive return in investment feasibility can be achieved due to an increase in the olive oil selling price. These findings could be useful to highlight the main hotspots in EVOO production and to suggest improvements for more sustainable management.
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Affiliation(s)
- Teodora Stillitano
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Giacomo Falcone
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Anna Irene De Luca
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Antonio Piga
- Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy.
| | - Paola Conte
- Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy.
| | - Alfio Strano
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Giovanni Gulisano
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
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28
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Trypidis D, García-González DL, Lobo-Prieto A, Nenadis N, Tsimidou MZ, Tena N. Real time monitoring of the combined effect of chlorophyll content and light filtering packaging on virgin olive oil photo-stability using mesh cell-FTIR spectroscopy. Food Chem 2019; 295:94-100. [PMID: 31174814 DOI: 10.1016/j.foodchem.2019.05.084] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 05/03/2019] [Accepted: 05/10/2019] [Indexed: 10/26/2022]
Abstract
The present work aimed at examining the combined effect of chlorophyll content and light filtering packaging material on the photo-stability of virgin olive oil (VOO) via mesh cell-FTIR spectroscopy monitoring. Four different VOOs of Koroneiki cultivar differing in total chlorophyll content (∼12-46 mg/kg) were exposed in parallel to direct visible light (6000 lx, 24 °C, 344 h) and FTIR spectra were recorded periodically with or without applying light protection by an industrial filter used for packaging. Findings suggested that the protective role of light filtering material was more evident in the VOO with the lowest total chlorophyll content. Real time monitoring of VOO by mesh cell-FTIR was found to be a useful tool to follow the combined effect of pro-oxidant chlorophylls and the protective light filtering materials on the photo-oxidation process of VOO employing a minute sample amount.
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Affiliation(s)
- Dimitrios Trypidis
- Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide - Building 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain; Aristotle University of Thessaloniki, School of Chemistry, Laboratory of Food Chemistry and Technology, 54124 Thessaloniki, Greece
| | - Diego Luis García-González
- Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide - Building 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain.
| | - Ana Lobo-Prieto
- Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide - Building 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain
| | - Nikolaos Nenadis
- Aristotle University of Thessaloniki, School of Chemistry, Laboratory of Food Chemistry and Technology, 54124 Thessaloniki, Greece
| | - Maria Z Tsimidou
- Aristotle University of Thessaloniki, School of Chemistry, Laboratory of Food Chemistry and Technology, 54124 Thessaloniki, Greece
| | - Noelia Tena
- Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide - Building 46, Ctra. de Utrera, km. 1, 41013 Sevilla, Spain
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29
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Tamborrino A, Romaniello R, Caponio F, Squeo G, Leone A. Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.019] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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30
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Bioactive compounds, antioxidant activity and some physicochemical properties of the seed and seed-oil of Mahonia aquifolium berries. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00042-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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31
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Wang HC, Hou YT, Hsieh BC. Direct Photometric Assay for Copper Chlorophyll Adulterants in Edible Oil by the Aid of an Ultraviolet-Photobleaching Pretreatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8859-8863. [PMID: 30067024 DOI: 10.1021/acs.jafc.8b02170] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Adulterating edible oil with copper chlorophyll derivatives (E141i) has made a substantial impact on the edible oil industry and food safety. This study demonstrates an efficient and reliable screening method to directly identify the color adulteration by the aid of a simple photobleaching pretreatment using a 365 nm ultraviolet-light-emitting diode working at a photon flux density of 480 mmol m-2 s-1 for 24 min. The content of copper chlorophyll [predominantly Cu-pyropheophytin a (Cu-py a)] can be calculated by A600, A650, and A700 with satisfactory spike recovery [97.9-103.6%; six kinds of edible oils spiked with 1 ppm of Cu-py a; n = 3 for each kind of oil; relative standard deviation (RSD) < 5%], linearity ( R2 = 0.9961 when spiking 0.1-10 ppm of Cu-py a into soybean oil standard; n = 3 for each concentration; RSD < 5%), and reproducibility (RSD < 5% for spiking 1 ppm of Cu-py a into soybean oil standard; n = 3 over 3 days). The detection limit (S/N > 5) was 0.05 ppm. The analytical results of 50 commercially available oil samples were verified by the official high-performance liquid chromatography method.
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Affiliation(s)
- Hung-Cheng Wang
- Department of Bio-Industrial Mechatronics Engineering , National Taiwan University , Number 1, Section 4, Roosevelt Road , Taipei 10617 , Taiwan
| | - Yung-Te Hou
- Department of Bio-Industrial Mechatronics Engineering , National Taiwan University , Number 1, Section 4, Roosevelt Road , Taipei 10617 , Taiwan
| | - Bo-Chuan Hsieh
- Department of Bio-Industrial Mechatronics Engineering , National Taiwan University , Number 1, Section 4, Roosevelt Road , Taipei 10617 , Taiwan
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32
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33
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Dalgic L, Ozkan G, Karacabey E. Transition optimization of bioactive and volatile compounds from cape gooseberry to olive oil during malaxation process. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13470] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Latife Dalgic
- Faculty of Engineering, Department of Food EngineeringSuleyman Demirel UniversityIsparta 32200 Turkey
| | - Gulcan Ozkan
- Faculty of Engineering, Department of Food EngineeringSuleyman Demirel UniversityIsparta 32200 Turkey
| | - Erkan Karacabey
- Faculty of Engineering, Department of Food EngineeringSuleyman Demirel UniversityIsparta 32200 Turkey
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34
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Esposto S, Taticchi A, Urbani S, Selvaggini R, Veneziani G, Di Maio I, Sordini B, Servili M. Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. Food Chem 2017; 229:726-733. [DOI: 10.1016/j.foodchem.2017.02.151] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Revised: 02/13/2017] [Accepted: 02/27/2017] [Indexed: 11/25/2022]
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35
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Fourati R, Scopa A, Ben Ahmed C, Ben Abdallah F, Terzano R, Gattullo CE, Allegretta I, Galgano F, Caruso MC, Sofo A. Leaf biochemical responses and fruit oil quality parameters in olive plants subjected to airborne metal pollution. CHEMOSPHERE 2017; 168:514-522. [PMID: 27847123 DOI: 10.1016/j.chemosphere.2016.11.041] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 10/25/2016] [Accepted: 11/08/2016] [Indexed: 06/06/2023]
Abstract
This study was carried out in two olive orchards (Olea europaea L., cv. Chemlali) located in a polluted area near a fertilizers factory and in a control unpolluted site, managed with similar cultivation techniques. The aim was to investigate the physiological and biochemical responses of polluted plants (PP), exposed to atmospheric metal contamination (Cd, Cu, Fe, Mn, Ni and Pb) as compared to control plants (CP). Leaves, roots and fruits of PP showed a depression of their non-enzymatic and enzymatic antioxidant defences and a disruption of their hormonal homeostasis. The anomalous physiological status of PP was also demonstrated by the lower values of pigments in leaves and fruits, as compared to CP. Atmospheric metals negatively affected olive oil chemical and sensory quality. However, despite metal deposition on fruit surfaces, the accumulation of potentially toxic metals in olive oil was negligible. Considering that olive oil is an important food product worldwide and that many productive olive orchards are exposed to several sources of pollution, this work could contribute to clarify the effects of atmospheric metal pollution on olive oil quality and its potential toxicity for humans.
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Affiliation(s)
- Radhia Fourati
- Faculty of Sciences, University of Sfax, Road of Soukra km 4 - BP n° 802, 3038 Sfax, Tunisia
| | - Antonio Scopa
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Chedlia Ben Ahmed
- Faculty of Sciences, University of Sfax, Road of Soukra km 4 - BP n° 802, 3038 Sfax, Tunisia
| | - Ferjani Ben Abdallah
- Faculty of Sciences, University of Sfax, Road of Soukra km 4 - BP n° 802, 3038 Sfax, Tunisia
| | - Roberto Terzano
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
| | - Concetta Eliana Gattullo
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
| | - Ignazio Allegretta
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
| | - Fernanda Galgano
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Marisa Carmela Caruso
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Adriano Sofo
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano, 10, 85100 Potenza, Italy.
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36
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Squeo G, Tamborrino A, Pasqualone A, Leone A, Paradiso VM, Summo C, Caponio F. Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1842-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Guerrini L, Migliorini M, Giusti M, Parenti A. The influence of crusher speed on extra virgin olive oil characteristics. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600156] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Lorenzo Guerrini
- Dipartimentodi Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Marzia Migliorini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Firenze Italy
| | - Matteo Giusti
- Soc. Agr. DIEVOLE SpA; Castelnuovo Berardenga (SI) Italy
| | - Alessandro Parenti
- Dipartimentodi Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
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38
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Dagdelen A, Ozkan G, Karasu S, Sagdıc O. Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0680] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Dagdelen
- Balıkesir University, Faculty of Engineering and Architecture, Department of Food Engineering, Çağış Campus, 10165 Balıkesir, Turkey
| | - G. Ozkan
- Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, 32260 Isparta, Turkey
| | - S. Karasu
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, 34210 Istanbul, Turkey
| | - O. Sagdıc
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, 34210 Istanbul, Turkey
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39
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Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2848-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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Peres F, Martins LL, Mourato M, Vitorino C, Antunes P, Ferreira-Dias S. Phenolic compounds of 'Galega Vulgar' and 'Cobrançosa' olive oils along early ripening stages. Food Chem 2016; 211:51-8. [PMID: 27283606 DOI: 10.1016/j.foodchem.2016.05.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 04/19/2016] [Accepted: 05/04/2016] [Indexed: 10/21/2022]
Abstract
In this study, the lipophilic and hydrophilic phenol composition of virgin olive oils (VOO) obtained from olives from two of the most important Portuguese cultivars ('Galega Vulgar' and 'Cobrançosa'), harvested at different ripening stages and under two irrigation schemes (rain fed and irrigated), was evaluated. Phenolic alcohols (hydroxytyrosol and tyrosol), phenolic acids and derivatives and flavonoids (luteolin and apigenin), as well as tocopherols were quantified. Lipophilic (>300mgkg(-1)) and hydrophilic phenols (>600mgkg(-1)) were present in high contents in both VOO, for early ripening stages. Gamma-tocopherol content is higher in 'Galega Vulgar' VOO. Total phenols showed a decrease between ripening index 2.5 and 3.5. The dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), also known as oleacein, was the major phenolic compound identified in both oils. The concentration of free hydroxytyrosol and tyrosol in both VOO is very low while their esterified derivatives, like 3,4-DHPEA-EDA and p-HPEA-EDA, are much more abundant.
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Affiliation(s)
- Fátima Peres
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6001-909 Castelo Branco, Portugal
| | - Luisa L Martins
- Universidade de Lisboa, Instituto Superior de Agronomia, LEAF, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Miguel Mourato
- Universidade de Lisboa, Instituto Superior de Agronomia, LEAF, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Conceição Vitorino
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6001-909 Castelo Branco, Portugal
| | - Paulo Antunes
- CATAA, Centro de Apoio Tecnológico Agro-Alimentar de Castelo Branco, 6000-459 Castelo Branco, Portugal
| | - Suzana Ferreira-Dias
- Universidade de Lisboa, Instituto Superior de Agronomia, LEAF, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
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41
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Zinnai A, Venturi F, Quartacci MF, Sanmartin C, Favati F, Andrich G. Solid carbon dioxide to promote the extraction of extra-virgin olive oil. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0493151] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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42
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Fortini M, Migliorini M, Cherubini C, Cecchi L, Guerrini L, Masella P, Parenti A. Shelf life and quality of olive oil filtered without vertical centrifugation. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500229] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Martina Fortini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Marzia Migliorini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Chiara Cherubini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Lorenzo Cecchi
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Lorenzo Guerrini
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Piernicola Masella
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Alessandro Parenti
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
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Condelli N, Caruso MC, Galgano F, Russo D, Milella L, Favati F. Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area. Food Chem 2015; 177:233-9. [PMID: 25660881 DOI: 10.1016/j.foodchem.2015.01.001] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 11/21/2014] [Accepted: 01/02/2015] [Indexed: 11/30/2022]
Abstract
A chemical characterisation was conducted on 75 commercial extra virgin olive oils (EVOO) produced in the years 2011-2012 in Southern Italy from five different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola del Vulture and Ogliarola del Bradano). The possibility of estimating the antioxidant activity of EVOO by using a chemical index as predictor of this property was considered. In order to build up and validate an antioxidant activity predictive model, the relationship between the antioxidant activity and the chosen chemical parameters was systematically investigated. The results indicated that oil antioxidant activity, measured as IC50, could be satisfactorily predicted, for olive oils from the considered region, by using a simple index, such as the K225 value of oil samples, which represents a spectrophotometric index of the compounds responsible for oil bitterness measured at 225 nm.
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Affiliation(s)
- Nicola Condelli
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Marisa Carmela Caruso
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Fernanda Galgano
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - Daniela Russo
- Department of Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Luigi Milella
- Department of Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Fabio Favati
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
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44
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Cevik S, Ozkan G, Kiralan M, Bayrak A. Effect of harvest time on physicochemical quality parameters, oxidation stability, and volatile compounds of extra virgin olive oil. ACTA ALIMENTARIA 2014. [DOI: 10.1556/aalim.2013.0002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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45
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46
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Kreps F, Vrbiková L, Schmidt Š. Influence of industrial physical refining on tocopherol, chlorophyll and beta-carotene content in sunflower and rapeseed oil. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300460] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- František Kreps
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
| | - Lenka Vrbiková
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
| | - Štefan Schmidt
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
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47
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Peres F, Martins LL, Ferreira-Dias S. Laboratory-scale optimization of olive oil extraction: Simultaneous addition of enzymes and microtalc improves the yield. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400060] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Fátima Peres
- Instituto Politécnico de Castelo Branco; Escola Superior Agrária; Castelo Branco Portugal
| | - Luisa L. Martins
- Universidade de Lisboa; Instituto Superior de Agronomia; UIQA; Lisbon Portugal
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48
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Kraljić K, Škevin D, Pospišil M, Obranović M, Neđeral S, Bosolt T. Quality of Rapeseed Oil Produced by Conditioning Seeds at Modest Temperatures. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-012-2195-7] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Klara Kraljić
- ; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Dubravka Škevin
- ; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Milan Pospišil
- ; Faculty of Agriculture; University of Zagreb; Svetošimunska cesta 25 Zagreb 10000 Croatia
| | - Marko Obranović
- ; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Sandra Neđeral
- ; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Tina Bosolt
- ; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
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49
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Daun JK. Spectrophotometric analysis of chlorophyll pigments in canola and rapeseed oils. ACTA ACUST UNITED AC 2012. [DOI: 10.1002/lite.201200204] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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50
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