Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices

Enhancing antioxidant and antibacterial properties of olive oil through garlic enrichment: a comprehensive study

The amalgamation of garlic's antibacterial potency with olive oil's nutritional benefits provides a natural, effective way to boost health and counters microbial threats. This study explored the antioxidant and antibacterial traits of garlic-enriched virgin olive oil (VOO) samples, focusing on various garlic forms (fresh, oven-dried, freeze-dried). Comparative analysis revealed fresh garlic's highest total phenolic content, flavonoid content, and strongest DPPH scavenging activity. GC/MS analysis unveiled distinct volatile profiles. Fresh garlic oil contained elevated allyl-methy-sulfide, diallyl-trisulfide, methyl-propyl-disulfide levels. Antibacterial evaluation displayed substantial inhibition zones, especially fresh garlic oil against E. coli, and oven-dried/freeze-dried garlic oils against P. aeruginosa. Lower Minimal Inhibitory Concentration (MIC) values for fresh garlic oil and freeze-dried garlic oil against both Gram-negative and Gram-positive bacteria signify potent antibacterial activity of garlic-enriched VOO. These findings underscore garlic-enriched VOO's potential as natural antibacterial agents, fortified with antioxidant traits, while emphasizing drying methods' role in shaping volatile compounds.

A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control

Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.

Olive oil nanoemulsion containing curcumin: antimicrobial agent against multidrug-resistant bacteria

The present work aimed to develop, characterize, and evaluate the antibacterial and antibiofilm activity of two nanoemulsions (NEs) containing 500 µg/mL of curcumin from Curcuma longa (CUR). These NEs, produced with heating, contain olive oil (5%) and the surfactants tween 80 (5%) and span 80 (2.5%), water q.s. 100 mL, and were stable for 120 days. NE-2-CUR presented Ø of 165.40 ± 2.56 nm, PDI of 0.254, ζ of - 33.20 ± 1.35 mV, pH of 6.49, and Entrapment Drug Efficiency (EE) of 99%. The NE-4-CUR showed a Ø of 105.70 ± 4.13 nm, PDI of 0.459, ζ of - 32.10 ± 1.45 mV, pH of 6.40 and EE of 99.29%. Structural characterization was performed using DRX and FTIR, thermal characterization using DSC and TG, and morphological characterization using SEM, suggesting that there is no significant change in the CUR present in the NEs and that they remain stable. The MIC was performed by the broth microdilution method for nine gram-positive and gram-negative bacteria, as well as Klebsiella pneumoniae clinical isolates resistant to antibiotics and biofilm and efflux pump producers. The NEs mostly showed a bacteriostatic profile. The MIC varied between 125 and 250 µg/mL. The most sensitive bacteria were Staphylococcus aureus and Enterococcus faecalis, for which NE-2-CUR showed a MIC of 125 µg/mL. The NEs and ceftazidime (CAZ) interaction was also evaluated against the K. pneumoniae resistant clinical isolates using the Checkerboard method. NE-2-CUR and NE-4-CUR showed a synergistic or additive profile; there was a reduction in CAZ MICs between 256 times (K26-A2) and 2 times (K29-A2). Furthermore, the NEs inhibited these isolates biofilms formation. The NEs showed a MBIC ranging from 15.625 to 250 µg/mL. Thus, the NEs showed physicochemical characteristics suitable for future clinical trials, enhancing the CAZ antibacterial and antibiofilm activity, thus becoming a promising strategy for the treatment of bacterial infections caused by multidrug-resistant K. pneumoniae. KEY POINTS: • The NEs showed physicochemical characteristics suitable for future clinical trials. • The NEs showed a synergistic/additive profile, when associated with ceftazidime. • The NEs inhibited biofilm formation of clinical isolates.

Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers

This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers-pea and soy protein isolates-and three different cold gelling agents-chitosan, pectin and xanthan-to be used as pork backfat replacers in beef burgers. The color, pH, stability and textural properties of the emulsion gels were analyzed as affected by cold storage (4 °C, 7 days). Proximate composition, fatty acid content, technological and sensory properties were determined after burger processing. Meanwhile, color, pH, textural parameters and lipid oxidation were monitored in burgers at 0, 5 and 10 days of storage at 4 °C. A reduction of the fat content between 21.49% and 39.26% was achieved in the reformulated burgers as compared with the control, while the n-6/n-3 polyunsaturated fatty acid ratio decreased from 5.11 to 0.62. The highest moisture and fat retention were found in reformulated burgers made with xanthan, both with pea and soy proteins; however, their textural properties were negatively affected. The reformulated burgers made with chitosan were rated highest for sensory attributes and overall acceptability, not significantly different from the controls.

An Appraisal of the Oleocanthal-Rich Extra Virgin Olive Oil (EVOO) and Its Potential Anticancer and Neuroprotective Properties

Dietary consumption of olive oil represents a key pillar of the Mediterranean diet, which has been shown to exert beneficial effects on human health, such as the prevention of chronic non-communicable diseases like cancers and neurodegenerative diseases, among others. These health benefits are partly mediated by the high-quality extra virgin olive oil (EVOO), which is produced mostly in Mediterranean countries and is directly made from olives, the fruit of the olive tree (Olea europaea L.). Preclinical evidence supports the existence of antioxidant and anti-inflammatory properties exerted by the polyphenol oleocanthal, which belongs to the EVOO minor polar compound subclass of secoiridoids (like oleuropein). This narrative review aims to describe the antioxidant and anti-inflammatory properties of oleocanthal, as well as the potential anticancer and neuroprotective actions of this polyphenol. Based on recent evidence, we also discuss the reasons underlying the need to include the concentrations of oleocanthal and other polyphenols in the EVOO's nutrition facts label. Finally, we report our personal experience in the production of a certified organic EVOO with a "Protected Designation of Origin" (PDO), which was obtained from olives of three different cultivars (Rotondella, Frantoio, and Leccino) harvested in geographical areas located a short distance from one another (villages' names: Gorga and Camella) within the Southern Italy "Cilento, Vallo di Diano and Alburni National Park" of the Campania Region (Province of Salerno, Italy).

Sealing Wax and Bottles in Bags-A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results

Generally, olive oil possesses natural protection against oxidation due to antioxidant compounds such as phenols and tocopherols. However, in the case of refined olive oil, the refining process unavoidably reduces the presence of these compounds. Considering these considerations, the objective of this study was to address the issues related to the "tightness" of the cap used for packaging oil in SALOV, aiming to extend the product's shelf life. The oil under investigation was packaged in 250 mL transparent glass bottles, each filled with either argon or air. Subsequently, the samples were divided into three groups: one group sealed with a conventional screw cap, another covered with a special protective bag, and a third one sealed with a wax cover directly on the cap. The storage period varied, during which the atmospheric conditions were monitored daily through both destructive and non-destructive analyses. The preliminary results indicate that alternative preservation techniques, such as the use of argon, sealing wax, and protective bags, can effectively enhance the shelf life of the oil and maintain its quality (reduce oxidation, preserve phenolic compounds, and reduce the degradation of pigments). Further research and development in this area could lead to the production of high-quality extra virgin olive oils with extended shelf life and improved sensory and nutritional properties.

Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan

Bologna sausage, also called "la grassa", is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used as total pork backfat replacer in Bologna sausage. The nutritional, textural, and technological properties were assessed and sensory analyses were conducted. Color, pH, and lipid oxidation were monitored during 18 days of cold storage (4 °C). A normal fat Bologna sausage was used as a control reference. A decrease in the n-6/n-3 ratio from 16.85 to 1.86 (by 9 times) was achieved in the reformulated product as compared with the control, while the PUFA/SFA ratio increased from 0.57 to 1.61. Color measurements indicated that the lightness and yellowness increased while redness slightly decreased in the reformulated product. The total substitution of pork backfat in Bologna sausage by the emulsion gel developed in the present study was realized without significantly affecting the technological properties, the oxidative stability and the overall acceptance by the consumers.

Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained from Manzanilla, Arbequina, and Koroneiki varieties in Iran

This study investigated the physicochemical properties and polyphenol composition of extra virgin olive oils (EVOOs) extracted from three olive cultivars. The investigated cultivars were Arbequina, Koroneiki, and Manzanilla, grown in Olive Research Station in Rudbar county, Gilan province, Iran, at three ripening stages. Several parameters were analyzed, including peroxide and acidity values, unsaponifiable matter, oxidative stability, total aliphatic alcohols, fatty acids (FAs), sterols, and triacylglycerol composition. The results showed that as maturity increased, parameters such as oil content, acidity value, and iodine value, rise, while parameters including peroxide value, oxidative stability, aliphatic alcohols, and unsaponifiable matter decreased (p < .05). The saponification value was slightly reduced in the developing ripening process (p > .05). The MUFA/PUFA ratio and total sterol content declined during the olive ripening stages (p < .05). The triterpenes decreased in Arbequina and Koroneiki cultivars but increased in Manzanilla cultivar during the maturity stages. According to the data, oleuropein decreased while oleuropein aglycone, oxidized aldehyde, and hydroxylic form of oleuropein increased for all EVOOs during maturation. Apigenin, quercetin, ligstroside aglycone, aldehyde and hydroxylic form, ferulic acid, caffeic acid, and catechin decreased during the ripening of fruits (p < .05). The main triglycerides were triolein (OOO), palmitodiolein (POO), dioleolinolein (OOL), and palmitooleolinolein (PLO) in all EVOOs. In addition, the olive cultivar and harvesting date influence the physicochemical properties and polyphenol composition of EVOOs extracted from olive varieties grown in one region. In conclusion, the results can present helpful information to determine the optimum maturity stage for the investigated olive cultivars.

Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update

Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the literature on filtration research, we observed that there are contrasting findings and it is complicated to answer the question of whether to filter or not. An analysis of the influence of different filtration technologies used in extra-virgin olive oil production on the phenolic compounds, volatile fractions, antioxidant activity and sensory characteristics is given in this review. The information compiled could help olive oil producers to enhance extra-virgin olive oil quality and maintain it during storage.

The Ancient Olive Trees (Olea europaea L.) of the Maltese Islands: A Rich and Unexplored Patrimony to Enhance Oliviculture

A prospecting campaign in the Maltese Islands has ensured the survival of several ancient olive trees (Olea europaea L.), genetically distant from known cultivars. Most of these plants were abandoned or partially cultivated. A two-year evaluation of fruit characteristics and compositions was performed on samples collected from the main representatives of these indigenous genotypes. Analyses were carried out using Gas Chromatography, High-Performance Liquid Chromatography and Near Infrared Spectrometry. Among the fruit samples, a wide range of variations was observed. Some of the genotypes showed fruit traits suitable for table olive production. This is the case of samples with a pulp/pit ratio higher than four, such as 1Wardija, 1Caritas, 1Plattini, 1Bingemma Malta and 3Loretu, whilst 1Bidni, 1Mellieha, 2Qnotta, 3Loretu, 1Bingemma Malta and 1Caritas were suitable for dual purpose. The total phenol content ranged from 6.3 (1Wardija) to 117.9 (2Mtarfa) g/kg of fresh pulp. The average percentage of MUFA was quite low for most of the varieties. These genotypes, which presumably originated in the Maltese Islands and are well adapted to the local pedo-climatic conditions, are being propagated for the following evaluation of their bio-agronomical performance (production, suitability to intensive cultivation, environmental sustainability, product quality, etc.). The purpose is to select, among these local genotypes, the most outstanding varieties, in terms of phenolic and FA profile and agronomical potential, to spread into cultivation, thereby contributing to an increase in the quality of the local table and olive oil production, strongly linked to the territory.

Co-Extraction Technique Improves Functional Capacity and Health-Related Benefits of Olive Oils: A Mini Review

Olive oil, a fundamental component of the Mediterranean diet, is recognized as a functional food due to its health-promoting composition. The concentration of phenolic compounds in olive oil is influenced by various factors such as genetics, agro-climatic conditions, and technological processes. Therefore, to ensure an ideal intake of phenolics through the diet, it is recommended to produce functional enriched olive oil that contains a high concentration of bioactive compounds. The co-extraction technique is used to create innovative and differentiated products that promote the sensory and health-related composition of oils. To enrich olive oil, various natural sources of bioactive compounds can be used, including raw materials derived from the same olive tree such as olive leaves, as well as other compounds from plants and vegetables, such as herbs and spices (garlic, lemon, hot pepper, rosemary, thyme, and oregano). The development of functional enriched olive oils can contribute to the prevention of chronic diseases and improve consumers' quality of life. This mini-review compiles and discusses relevant scientific information related to the development of enriched olive oil using the co-extraction technique and its positive effects on the health-related composition of oils.

Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies

During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in various food matrices. In the present study, pea and soy protein isolates (PPI and SPI) were tested as potential candidates for stabilizing food emulsions to encapsulate α-tocopherol and squalene. More specifically, PPI and SPI particles were formulated using the pH modification method. Following, emulsions were prepared using high-shear homogenization and were observed at both a microscopic and macroscopic level. Furthermore, the adsorption of the proteins was measured using the bicinchoninic acid protein assay. The emulsions’ droplet size as well as their antioxidant capacity were also evaluated. It was found that the droplet diameter of the SPI-based emulsions was 60.0 μm, while the PPI ones had a relatively smaller diameter of approximately 57.9 μm. In the presence of the bioactives, both emulsions showed scavenging activity of the 2,20-Azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (ABTS·+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, with the ones loaded with α-tocopherol having the greatest antioxidant capacity. Overall, the proposed systems are very good candidates in different food matrices, with applications ranging from vegan milks and soups to meat alternative products.

Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion

Olive (Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed Cheddar cheese fortified with 0%, 5%, 10%, 15%, and 20% (v/w) olive oil-whey protein isolate emulsion during 60 days of storage period. The results showed that processed cheese had significantly higher (p < .05) antioxidant activity, and total phenolic and flavonoids contents, whereas nonsignificant increase (p > .05) in moisture and acidity while decreasing tendencies in pH, fat, protein, and ash contents. Sensory analysis showed that processed Cheddar cheese with 5% emulsion had higher taste, aroma, texture/appearance, overall acceptability scores, and hardness. Conclusively, results indicated that olive oil-whey protein isolate emulsion could be beneficial for manufacturing and commercializing processed cheeses, analogs, or spreads with improved nutritional value and sensory characteristics.

Mediterranean Diet and Melatonin: A Systematic Review

The Mediterranean diet (MD) has beneficial effects on human health, which is evidenced by the observation of lower incidence rates of chronic diseases in Mediterranean countries. The MD dietary pattern is rich in antioxidants, such as melatonin, which is a hormone produced mainly by the pineal gland and controls several circadian rhythms. Additionally, melatonin is found in foods, such as fruit and vegetables. The purpose of this systematic review was to assess the melatonin content in Mediterranean foods and to evaluate the influence of the MD on melatonin levels in both humans and model organisms. A comprehensive search was conducted in four databases (PubMed, Scopus, Cochrane Library and Web of Science) and data were extracted. A total of 31 records were chosen. MD-related foods, such as tomatoes, olive oil, red wine, beer, nuts, and vegetables, showed high melatonin contents. The consumption of specific MD foods increases melatonin levels and improves the antioxidant status in plasma.

Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties

This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use as pork backfat replacers in cooked pork patties. Reformulated patties were produced by half and full pork backfat replacement and compared to normal fat patties and reduced fat content patties made by replacing half of the added fat with water. Color parameters, pH and thermal stability of the emulsion gels were determined at processing and after 10 days of refrigerated storage. Proximate composition, fatty acid profile, technological properties and sensory attributes were evaluated after patty processing, while color parameters, pH and lipid oxidation were monitored in patties during 15 days of refrigerated storage (4 °C). Reformulated patties showed significant improvements of the lipid profile (lower saturated fatty acid content and n-6/n-3 ratio and higher long-chain polyunsaturated fatty acid content) as compared to the controls. In terms of technological properties, chitosan was more effective than gelatin as a stabilizer of the emulsion gel. All reformulated patties showed a good evolution of lipid oxidation during storage and acceptable sensory attributes.

Identification and Characterisation of Pseudomonas savastanoi pv. savastanoi as the Causal Agent of Olive Knot Disease in Croatian, Slovenian and Portuguese Olive (Olea europaea L.) Orchards

Strains of Pseudomonas savastanoi pv. savastanoi (Pss), isolated from infected olive trees (Olea europaea L.) in three European countries (Croatia, Slovenia and Portugal) were identified and characterised according to their colony morphology, physiological and biochemical features. According to the LOPAT scheme, 38.6% of Pss isolates were grouped in the Ib cluster. The Portuguese Pss strains were fully consistent with the typical LOPAT profile for this bacterium. Conversely, most Slovenian Pss strains showed delayed oxidase activity, whilst Croatian Pss strains did not produce any fluorescent pigment when grown in vitro. For Pss molecular identification, both end-point and real-time PCR were used, as well as MALDI-TOF, which was additionally used for proteomic analysis and the subsequent species identification of a number of strains that showed deviations from expected LOPAT results. Pss was confirmed as a causal agent of olive knot disease in 46.6% of olive orchards screened. Overall, these data suggests a possible correlation of certain Pss features with the geographical origin and the ecological niche of Pss isolates.

Oxidative Stress and Antioxidants-A Critical Review on In Vitro Antioxidant Assays

Antioxidants have been widely studied in the fields of biology, medicine, food, and nutrition sciences. There has been extensive work on developing assays for foods and biological systems. The scientific communities have well-accepted the effectiveness of endogenous antioxidants generated in the body. However, the health efficacy and the possible action of exogenous dietary antioxidants are still questionable. This may be attributed to several factors, including a lack of basic understanding of the interaction of exogenous antioxidants in the body, the lack of agreement of the different antioxidant assays, and the lack of specificity of the assays, which leads to an inability to relate specific dietary antioxidants to health outcomes. Hence, there is significant doubt regarding the relationship between dietary antioxidants to human health. In this review, we documented the variations in the current methodologies, their mechanisms, and the highly varying values for six common food substrates (fruits, vegetables, processed foods, grains, legumes, milk, and dairy-related products). Finally, we discuss the strengths and weaknesses of the antioxidant assays and examine the challenges in correlating the antioxidant activity of foods to human health.

Extra Virgin Olive Oil and Cardiovascular Protection in Chronic Kidney Disease

The high mortality related to chronic kidney disease (CKD) is not only due to the disease itself; in fact, CKD also represents an important risk factor for cardiovascular (CV) morbidity and mortality. Among the functional foods that seems to have cardioprotective action, extra virgin olive oil (EVOO) plays a pivotal health-promoting role. The aim of this study was to evaluate the possible cardioprotective effects of an EVOO containing a very high content (>900 ppm) of minor phenolic compounds (MPCs). The selected EVOO was analyzed by HPLC-DAD-MS to establish the MPC content. The Olea extract obtained from the selected EVOO was tested against the RAW 264.7 cell line in order to investigate its anti-inflammatory activity. We enrolled 40 CKD patients under conservative therapy for in vivo clinical testing. All CKD patients consumed 40 mL/day of raw EVOO for 9 weeks (T1). At baseline (T0) and at T1, we monitored the patients’ blood and urinary parameters. The patients’ body composition was assessed using bioelectrical impedance analysis and the carotid intima-media thickness (CIMT) using ultrasound imaging. At T1, we observed a decrease in inflammatory parameters, CIMT, and oxidative stress biomarkers. We also noticed improvements in lipid and purine metabolism, atherogenic indices, and body composition. Thus, this study highlighted the cardioprotective action of EVOO in nephropathic patients.

Development of a sustainability technical guide for the Italian olive oil supply chain

Italian olive growing must aim at the transition to economically and environmentally sustainable management systems, linked to premium quality production and to a recognized and remunerated context of biodiversity conservation in compliance with the provisions of the European Union New Green Deal and United Nations Agenda 2030. To assist and facilitate companies in this step, a sustainability technical guide for the Italian olive oil supply chain has been developed, with reference to the four pillars of sustainability. The guide, consisting of 42 requirements, was submitted to 18 olive farms from 8 different Italian regions participating in this pilot study, to assess their level of total sustainability and to receive feedbacks throughout the drafting process. Taken as a whole, the companies have proved to be virtuous in meeting the requirements provided, with percentages of compliance ranging from 86 to 96% according to pillar and from 70 to 100% according to company and showed a remarkable spirit of collaboration and involvement in the construction of the guide. In this regard, the text is aimed to represent a participatory standard for Italian institutions and for other olive countries.

Food-Derived Bioactive Molecules from Mediterranean Diet: Nanotechnological Approaches and Waste Valorization as Strategies to Improve Human Wellness

The beneficial effects of the Mediterranean diet (MedDiet), the most widely followed healthy diet in the world, are principally due to the presence in the foods of secondary metabolites, mainly polyphenols, whose healthy characteristics are widely recognized. However, one of the biggest problems associated with the consumption of polyphenols as nutraceutical adjuvant concerns their bioavailability. During the last decades, different nanotechnological approaches have been developed to enhance polyphenol bioavailability, avoiding the metabolic modifications that lead to low absorption, and improving their retention time inside the organisms. This review focuses on the most recent findings regarding the encapsulation and delivery of the bioactive molecules present in the foods daily consumed in the MedDiet such as olive oil, wine, nuts, spice, and herbs. In addition, the possibility of recovering the polyphenols from food waste was also explored, taking into account the increased market demand of functional foods and the necessity to obtain valuable biomolecules at low cost and in high quantity. This circular economy strategy, therefore, represents an excellent approach to respond to both the growing demand of consumers for the maintenance of human wellness and the economic and ecological exigencies of our society.

Natural Polyphenols for the Preservation of Meat and Dairy Products

Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.

Modelling Virgin Olive Oil Potential Shelf-Life from Antioxidants and Lipid Oxidation Progress

The development of effective shelf-life prediction models is extremely important for the olive oil industry. This research is the continuation of a previous accelerated shelf-life test at mild temperature (40–60 °C), applied in this case to evaluate the oxidation effect of temperature on minor components (phenols, tocopherol, pigments) to properly complete a shelf-life predictive model. The kinetic behaviour of phenolic compounds, α-tocopherol and pigments during storage of different virgin olive oil samples at different temperatures (25–60 °C) is reported. Hydroxytyrosol, tyrosol and α-tocopherol fitted to pseudo-zero-order kinetics, whereas secoiridoid derivatives of hydroxytyrosol and tyrosol, o-diphenols and total phenols apparently followed pseudo-first-order kinetics. The temperature-dependent kinetic of phenolic compounds and α-tocopherol were well described by the linear Arrhenius model. The apparent activation energy was calculated. Principal component analysis was used to transform the considered compositional and degradation variables into fewer uncorrelated principal components resulting in 4: “no oxidizable substrate”, “initial oxidation state and conditions”, “free simple phenols”, and “degradation rates”. In addition, multivariate linear regression was used to yield several modelling equations for shelf-life prediction, considering initial composition and experimental variables easily determined in accelerated storage.

The Infestation of Olive Fruits by Bactrocera oleae (Rossi) Modifies the Expression of Key Genes in the Biosynthesis of Volatile and Phenolic Compounds and Alters the Composition of Virgin Olive Oil

Bactrocera oleae, the olive fruit fly, is one of the most important pests affecting the olive fruit, causing serious quantitative and qualitative damage to olive oil production. In this study, the changes induced by B. oleae infestation in the biosynthesis of volatile and phenolic compounds in olive (cvs. Picual, Manzanilla, and Hojiblanca) have been analyzed. Despite cultivar differences, the oils obtained from infested fruits showed a significant increase in the content of certain volatile compounds such as (E)-hex-2-enal, ethanol, ethyl acetate, and β-ocimene and a drastic decrease of the phenolic contents. The impact of those changes on the inferred quality of the oils has been studied. In parallel, the changes induced by the attack of the olive fly on the expression of some key genes in the biosynthesis of volatile and phenolic compounds, such as lipoxygenase, β-glucosidase, and polyphenol oxidase, have been analyzed. The strong induction of a new olive polyphenol oxidase gene (OePPO2) explains the reduction of phenolic content in the oils obtained from infested fruits and suggest the existence of a PPO-mediated oxidative defense system in olives.

“Table Olive Flours”: An Ingredient Rich in Bioactive Compounds?

The aim of this study was to produce different “table olive flours” from fruits at different maturation stages. “Table olive flour” is here presented as an innovative product that can gain importance as a bioactive rich ingredient. Three types of natural table olives from cv. Cobrançosa, i.e., green, turning color, and black olives, were soaked, freeze-dried and ground to obtain three different flours. Their physical and nutritional characterization, lipid fraction (fatty acids and tocopherols profiles), phenolic profile, and antioxidant activity (total reducing capacity, radical scavenging activities of DPPH and ABTS●+) were analyzed. “Table olive flours” with different colors and different characteristics were obtained. The “green table olive flour” had the lowest fat content and energy. On the contrary, it showed the highest protein, carbohydrate contents, percentages of oleic acid (C18:1), and MUFA, as well as total tocopherols. It also showed the highest antioxidant activity. The “black table olive flour” was the one with the highest percentages of palmitic acid (C16:0), SFA, and total reducing capacity. In the three types of developed “flours”, nine phenolic compounds were detected, hydroxy-tyrosol being the major, followed by tyrosol, and luteolin. In conclusion, from natural table olives of cv. Cobrançosa, different “table olive flours” with distinct properties and high amounts of health-promoting compounds can be produced.

Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review

Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.

Neuroprotective effects of oleuropein: Recent developments and contemporary research

Neurological disorders are increasing at a faster pace due to oxidative stress, protein aggregation, excitotoxicity, and neuroinflammation. It is reported that the Mediterranean diet including olives as a major dietary component prevents and ameliorates neurological anomalies. Oleuropein is the major bioactive component in different parts of the Olive (Olea europaea L.) tree. Several mechanisms have been reported for the neuroprotective role of oleuropein including induction of apoptosis and autophagy, enhancing the antioxidant pool of the cerebral region, decreasing the unnecessary release of proinflammatory cytokines and chemokines by deactivating the microglia cells and astrocytes thus preventing the occurrence of neuroinflammation. Regular intake of oleuropein seems to be correlated with decreased risks of neural disorders including Alzheimer's, Parkinson's, strokes, depression, anxiety, epilepsy, and others. This review majorly discusses the chemistry, biosynthesis, and metabolism of oleuropein along with an updated vision of its neuroprotective role in counteracting the acute and chronic neurodegenerative and neuropsychiatric disorders. Moreover, mechanisms by which oleuropein may prevent neurodegeneration are reviewed. PRACTICAL APPLICATION: Neurological disorders are negatively affecting the health and life quality of individuals around the globe. Although various medicinal solutions are available to tackle such ailments, none has proven to fully cure and being deprived of side effects. In this respect, the prevention of such disorders using natural remedies may be an effective strategy to overcome the incidence of the increasing cases. Furthermore, the natural compounds provide a safer alternative to pharmaceutical drugs. Hence, oleuropein from olive tree products is found to be efficacious against neurological disorders. This review provides an updated insight on the positive effects of oleuropein against neurodegenerative and neuropsychiatric disorders. The diet practitioners and nutraceutical companies may benefit from the provided information to design and develop strategies to improve the mental health of suffering individuals.

Attitudes towards Olive Oil Usage, Domestic Storage, and Knowledge of Quality: A Consumers' Survey in Greece

Consumption of unbranded olive oil obtained in bulk has previously been reported to be very high in Greece, underlining the need to investigate knowledge regarding its health attributes and storage practices, two areas that can affect oil quality. This study aimed to investigate Greek consumers' use and choice of olive oil, their knowledge about its quality, as well as domestic storage practices of olive oil. A cross-sectional survey was conducted in a representative sample of 857 Greek households that consume olive oil, using a previously validated questionnaire. Most participating households use olive oil produced by themselves or by their extended family or friends (60.3%), and only 27.4% purchase branded olive oil, while 57% reported using extra virgin olive oil (EVOO). Only 38.4% of the respondents reported optimal domestic storage practices to maintain olive oil quality, with a significant greater percentage of non-producers group compared to olive oil producers. In all areas of Greece, the higher the knowledge of olive oil quality, the higher the probability of consumers selecting EVOO and perceiving olive oil price as low. The present survey highlights the need to heighten consumers' knowledge of olive oil attributes and correct storage practices and awareness about branded EVOO and its superior quality.

The Synergistic Beneficial Effect of Thyme Honey and Olive Oil against Diabetes and Its Complications Induced by Alloxan in Wistar Rats

Diabetes is a metabolic disorder characterized by a chronic increase in blood glucose. Owing to the limitations observed with antidiabetics in modern medicine, medicinal plants and bee products are known as good matrices for the search for new antidiabetic molecules. The present study focused on the evaluation of the hypoglycemic and the protective properties of two natural products widely used in complementary and alternative medicine (thyme honey and olive oil). To achieve this, the study was carried out on Wistar rats rendered diabetic by the injection of a single dose of alloxan monohydrate (65 mg/kg body weight (BW)). First, the physicochemical characterization and the phytochemical analysis of thyme honey and olive oil were carried out, and then in vivo study was conducted on 42 Wistar rats divided into seven groups: three groups were normal, one group was untreated diabetic, and three groups were diabetic rats treated with thyme honey (2 g/kg BW) or olive oil (10 mL/kg BW) or their combination ((1 g/kg BW of thyme honey) and (5 mL/kg BW of olive oil)). During the experiment, the glycemia was measured regularly every 10 days. After 30 days of treatment, the rats were sacrificed. The serum and urine were analyzed to determine hepatic enzymes levels (AST, ALT, ALP, and LDH), lipidic profile (total cholesterol, triglycerides, high-density lipoprotein, low-density lipoprotein), and kidney parameters (urea, uric acid, creatinine, total protein, sodium, potassium, and chloride). The liver, pancreas, and kidneys were analyzed to evaluate their histological changes and to determine their enzymatic antioxidant content (catalase, GSH, and GPx) and the levels of MDA. The results obtained showed that thyme honey or olive oil, and especially their combination, improved significantly the blood glucose levels and they protect against metabolic changes and the complications induced by diabetes.

Study of the olive β-glucosidase gene family putatively involved in the synthesis of phenolic compounds of virgin olive oil

BACKGROUND

Hydrolysis of the fruit phenolic glucosides occurring during the oil extraction process is the main biochemical reaction affecting the biosynthesis and accumulation of secoiridoid compounds in virgin olive oil. An integrated approach at the molecular, biochemical, and metabolic level was used to study the olive β-glucosidase gene family in seven olive cultivars selected by their different phenolic profiles.

RESULTS

Eight β-glucosidase genes have been identified by in silico analysis of an olive transcriptome. Their expression levels were analyzed by reverse transcription quantitative polymerase chain reaction in olive fruits at different ripening stages: I, green fruits, 16-19 weeks after flowering (WAF); II, yellow-green fruits, 22-25 WAF; III, turning fruits, 28-31 WAF; and IV, fully ripe fruits, 35-40 WAF. Gene expression was compared with the level of β-glucosidase activity in the fruit and with the phenolic composition of fruits and oils from different olive cultivars. Phylogenetic analysis of the encoded proteins and differences found among the β-glucosidase genes based on Gene Ontology enrichment analysis data suggests maximum involvement of two genes, OeBGLU1A and OeBGLU1B, in the phenolic composition of virgin olive oil. Positive correlation coefficients were found within each olive cultivar between OeBGLU1A and OeBGLU1B gene expression data and the phenolic content of the oil.

CONCLUSION

The results obtained suggest that the expression pattern of specific β-glucosidase genes may be an accurate predictor for the phenolic content of virgin olive oil that could be used in olive breeding programs. © 2021 Society of Chemical Industry.

How to Choose a Good Marker to Analyze the Olive Germplasm (Olea europaea L.) and Derived Products

The olive tree (Olea europaea L.) is one of the most cultivated crops in the Mediterranean basin. Its economic importance is mainly due to the intense production of table olives and oil. Cultivated varieties are characterized by high morphological and genetic variability and present a large number of synonyms and homonyms. This necessitates the introduction of a rapid and accurate system for varietal identification. In the past, the recognition of olive cultivars was based solely on analysis of the morphological traits, however, these are highly influenced by environmental conditions. Therefore, over the years, several methods based on DNA analysis were developed, allowing a more accurate and reliable varietal identification. This review aims to investigate the evolving history of olive tree characterization approaches, starting from the earlier morphological methods to the latest technologies based on molecular markers, focusing on the main applications of each approach. Furthermore, we discuss the impact of the advent of next generation sequencing and the recent sequencing of the olive genome on the strategies used for the development of new molecular markers.

Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS

Extra virgin olive oil (EVOO) is recognized for its nutritional virtues and the beneficial health effects deriving from its hydrophilic fraction (phenolic acids, phenolic alcohols, flavonoids, and secoiridoids). The phenolic compounds of EVOOs possess multiple biological properties such as antioxidant, antimicrobial, anticarcinogenic, and anti-inflammatory properties, among others. Considering that EVOOs produced in Greece are recognized as high-quality products due to their rich phenolic content, it is imperative to characterize Greek monovarietal EVOOs and ensure that their uniqueness is closely linked to their botanical and territorial origin. In this work, an ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS) analytical method combined with target and suspect screening was used to characterize monovarietal EVOOs of the Kolovi variety from Lesvos, and thereby establish their phenolic fingerprint. Overall, 25 phenols were determined, and the total quantification and semi-quantification results ranged between 251 and 1230 mg/kg, highlighting the high phenolic content of the Kolovi variety from the island of Lesvos in the North Aegean.

Study on Extra Virgin Olive Oil: Quality Evaluation by Anti-Radical Activity, Color Analysis, and Polyphenolic HPLC-DAD Analysis

This study aimed to evaluate the quality of oils available on the Italian market and purchased directly from the mill or in the supermarket and labelled as extra virgin olive oils (EVOOs). As one of the most relevant foods of the Mediterranean diet and recognized as a functional food if regularly consumed, the quality of EVOO needs to be continuously monitored. Different analytical protocols were applied. The spectrophotometric parameters used to classify the extra virgin olive oils—a CIEL*a*b*color analysis and the quali-quantitative analysis of bioactive molecules by HPLC-DAD detection and the anti-radical activity, by the DPPH method, were evaluated and compared among the samples. This study confirmed a very high variation in terms of quality, both in oils purchased directly from mills throughout Italy, but also in oils labeled as “100% of Italian origin”. Due to the high variability reconfirmed in the monitored samples, it is necessary to carry out a capillary control, not limited only to the parameters indexed by law. A useful complementary method could be represented by reflectance colorimetric analysis.

Improving the oxidative stability of virgin olive oil using microformulated vitamin-C

This study aims to improve the oxidative stability of olive oil using microformulated vitamin-C (Vit-C). The microemulsion containing 10,000 µg/ml Vit-C with a droplet size of 1,000 ± 68 nm was first prepared. Free radical scavenging of olive oil and olive oil containing blank microemulsion, different amounts of formulated Vit-C (100-500 µg/ml), and TBHQ (100 and 200 µg/ml as a standard antioxidant) was around 90% during 21 days of incubation at 60°C. The oxidative stability of the mentioned samples during incubation was investigated using the rancimat test, and their quality criteria analysis was studied by peroxide and the acid values. Results showed that the sample's acid value containing 500 µg/ml of Vit-C did not show significant differences (p < .05) with samples containing TBHQ. However, samples containing TBHQ's peroxide value were significant (p < .05) lower than samples containing 500 µg/ml of Vit-C. Furthermore, the induction time of samples containing 500 µg/ml of Vit-C was significantly (p < .05) higher than other treatments during incubation. Thus, the prepared microemulsion could be used as a natural antioxidant in the oil industry instead of harmful synthetic TBHQ.

MIND diet and cognitive performance in older adults: a systematic review

Cognitive decline is a rapidly increasing public health concern. A healthy diet has potential in preserving brain and maintaining cognitive health. This systematic review was designed to evaluate the relationship between Mediterranean-DASH diet intervention for neurodegenerative delay (MIND) diet and cognitive functioning in older adults. PubMed, SCOPUS, Embase, Cochrane Library, and Google Scholar databases were searched to extract original studies on humans published until July 2020, without date restrictions. Articles that evaluated the association between MIND diet and cognitive performance in older adults were included. Duplicated and irrelevant studies were screened out and data were obtained through critical analysis. Quality of the articles and risk of bias was assessed by Newcastle-Ottawa and Cochrane Collaboration's quality assessment tools. Of the 135 studies retrieved, 13 articles (9 cohort, 3 cross-sectional, and 1 RCT studies) were included in the final review. All of the included studies indicated that adherence to the MIND diet was positively associated with specific domains, but not all, of cognition and global cognitive function (78% of the studies) in older adults. MIND diet was superior to other plant-rich diets including Mediterranean, Dietary Approaches to Stop Hypertension, Pro-Vegetarian and Baltic Sea diets, for improving cognition. Adherence to the MIND diet may possibly be associated with an improved cognitive function in older adults. MIND diet may be superior to other plant-rich diets for improving cognition.

Liquid Chromatographic Fingerprints for the Characterization of Flavanol-Rich Nutraceuticals Based on 4-Dimethylaminocinnamaldehyde Precolumn Derivatization

Flavanols consist of a great family of bioactive molecules displaying a wide range of health-promoting attributes for humans, including antioxidant, antimicrobial or anti-inflammatory effects. As a result, botanical species rich in this type of compound are often used to develop nutraceutical products or dietary supplements with recognized healthy attributes. This paper aims at characterizing nutraceutical products using liquid chromatographic fingerprints related to flavanol composition. Catechins and their oligomers were exploited to characterize and authenticate various commercial products prepared with extracts of red berries and medicinal plants. These compounds resulted in interesting descriptors of some fruits and vegetables, thus providing an additional perspective for the study of nutraceuticals. For such a purpose, a new method based on liquid chromatography with UV/Vis detection (HPLC–UV/Vis) with precolumn derivatization with 4-dimethylaminocinnamaldehyde was developed. Results indicated that the separation of flavanols was very complex due to the degradation of procyanidin derivatives. The resulting data sets were analyzed using chemometric methods such as principal component analysis and partial least square–discriminant analysis. Despite the complexity of chromatographic fingerprints, nutraceutical samples could be discriminated according to their main ingredients. In general, catechin and epicatechin were the most abundant compounds in the different samples, and procyanidin A2 was highly specific to cranberry.

Coulometrically determined antioxidant capacity (CDAC) as a possible parameter to categorize extra virgin olive oil

Antioxidant capacity of extra virgin olive oil (EVOO) is associated with the overall content of health-promoting compounds, including biophenols. In this work, antioxidant capacity of polar extracts from 42 EVOO and 3 edible seed oil samples was evaluated by constant-current coulometry, using Br₂ electrogenerated at a Pt anode as the titrant and bioamperometric detection of the end-point through Br₂ excess. The Coulometrically Determined Antioxidant Capacity (CDAC) of EVOO extracts covered the 8-25 mmol electrons (e^-) kg^-1 range, while it was lower for seeds oils (≤5 mmol e^- kg^-1). Average CDAC of EVOO with biophenols ≥ 250 mg kg^-1 (15 ± 4 mmol e^- kg^-1) was significantly higher than EVOO with biophenols < 250 mg kg^-1 (10 ± 2 mmol e^- kg^-1). CDAC is a robust, cheap, and rapid test that could be exploited to classify EVOO relying on antioxidant capacity rather than on HPLC-determined content of biophenols.

Tree Planting Density and Canopy Position Affect ‘Cerasuola’ and ‘Koroneiki’ Olive Oil Quality

To maximize orchard production and tree crop efficiency, optimization of both maximum orchard light interception and radiation distribution within the tree canopy are important strategies. To study the influence of planting density and fruit position within the canopy on oil quality from ‘Cerasuola’ and ‘Koroneiki’ olive (Olea europaea L.), fruits were harvested from the upper and lower canopy layers of trees in hedgerow planting systems at two densities: High at 1000 trees ha−1 (HD) and Medium at 500 trees ha−1 (MD). Tree crop efficiency and fruit weight, water and fat content were measured together with olive oil standard quality parameters, phenolic and volatile composition. Fruits in the upper layers of the canopy always showed a higher maturity index, 6% more fat content, and 4% less water content than lower layers. Upper layers of HD trees showed the highest phenol content, whereas lower layers of MD trees showed the lowest phenol content (36% less than the upper layers of HD). HD trees showed the largest differences in fruit maturation, water and fat content between upper and lower canopy positions, increasing quality and oil yield variability at harvest. ‘Koroneiki’ showed more stable oils with a 28% higher MUFA/PUFA ratio and 12% higher phenol content than ‘Cerasuola’ oils. This study provides further evidence of the fact that cultivar, planting density, and canopy architecture may be strong determinants of olive oil yield and composition in hedgerow planting systems.

A rotating disk sorptive extraction based on hydrophilic deep eutectic solvent formation

An elegant preconcentration method assumed sorption of polar analytes from complex non-polar matrices on a rotating disk based on hydrophilic deep eutectic solvent formation is presented for the first time. The surface of poly(vinylidene fluoride-co-tetrafluoroethylene) rotating disk was coated with choline chloride acted as a precursor of deep eutectic solvent (hydrogen bond acceptor). The rotating disk was immersed in vegetable oil sample and phenolic compounds (hydrogen bond donors) were efficient separated on the disk during its rotation due to deep eutectic solvent formation. Ability of hydrophilic deep eutectic solvent decomposition in aqueous phase was used for fast analytes elution from the disk surface (2 min). Finally, the obtained aqueous solution of phenolic compounds and choline chloride was analyzed by high-performance liquid chromatography with fluorescence detection. Under optimal conditions, the limits of detection for gallic acid, protocatechuic acid, tyrosol, vanillic acid, p-coumarinic acid, syringaldehyde and thymol were in the range of 10-60 μg L^-1. The developed approach allowed to significantly reduce sorption and elution time in comparison with previously reported rotating disk sorptive extraction approaches. The extraction mechanism based on deep eutectic solvent formation provided selective separation of target analytes with absolute extraction recovery in the range of 66-87%.

Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations

In order to improve the olives’ quality, and to reduce the de-bittering time during the table olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine with selected cultures of microorganisms. Some probiotic tests, such as resistance/sensitivity to antibiotics, bile salt hydrolase (BSH) activity, growth at acidic pH, an auto-aggregation assay, and a test of the production of exopolysaccharides, were carried out in order to screen 35 oleuropeinolytic Lactiplantibacillus plantarum subsp. plantarum strains to be used in guided fermentations of table olives. On the basis of the technological and probiotic screening, we analyzed the progress of three different lab-scale fermentations of Olea europaea L. Itrana cv. olives inoculated with spontaneous, single, and multiple starters: jar A was left to ferment spontaneously; jar B was inoculated with a strongly oleuropeinolytic strain (L. plantarum B1); jar C was inoculated with a multiple inoculum (L. plantarum B1 + L. plantarum B51 + L. plantarum B124). The following parameters were monitored during the fermentation: pH, titratable acidity, NaCl concentration, the degradation of bio-phenols, and the enrichment rate of hydroxytyrosol and tyrosol in the olive’s flesh, oil and brine. The degradation of secoiridoid glucosides appeared to be faster in the inoculated jars than in the spontaneously-fermented jar. The production of hydroxytyrosol and ligstroside aglycons was high. This indicated a complete degradation of the oleuropein and a partial degradation of the ligstroside. The multiple inoculum ensured a complete debittering, and could give probiotic traits. The presence of L. plantarum B1 and B124 as a fermentation starter guarantees an optimal trend of de-bittering and fermentation variables, thus ensuring the production of a better final product. L. plantarum B51 could be considered to be a promising probiotic candidate for obtaining probiotic food of completely vegetable origin.

Antioxidant Effects of Hemp (Cannabis sativa L.) Inflorescence Extract in Stripped Linseed Oil

The ability of hemp (Cannabis sativa L.) inflorescence extract to counteract lipid oxidation was studied in stripped linseed oil. The ethanolic extract was characterized in terms of terpenes (6.00 mg/mL), cannabidiol (4.99% w/w), phenolic compounds (1.80 mg gallic acid equivalents (GAE)/mL), antiradical, and metal ion-chelating activities (50% effective concentration (EC50) of 2.47 mg/mL and 0.39 mg/mL, respectively). The stripped linseed oil, used as control (CO), was mixed with hemp extract (HO) or α-tocopherol (EO) at a ratio of 0.6% (w/w) and stored for 7 days in darkness at 40 °C. Hemp extract reduced the oxidation and lipolysis processes. At the end of the storage, HO showed a significantly higher level of α-linolenic acid (ALA; 26.64 g/100 g), lower peroxide value (PV) (21.19 meq O2/kg oil), and lower hexanal content (7.67 mmol/kg oil) than those found in the control. In contrast, EO showed a marked lipolysis (the free fatty acids increased by 42.57%) and a noticeable oxidation, since the ALA content decreased by 2.10% and a PV of 50 meq O2/kg oil was observed. This study demonstrates that hemp inflorescences can be used as a source of natural antioxidants in vegetable oils and lipid products to retard their oxidation, especially those characterized by a high degree of unsaturation.

A morphological analysis of fresh and brine-cured olives attacked by <em>Bactrocera oleae</em> using light microscopy and ESEM-EDS

The present study investigated the morphology of fresh and brine-cured table olives (TOs) as well as the changes that occur when drupes are attacked by the fruit fly Bactrocera oleae. Morphological analyses were performed using light microscopy (LM) and environmental scanning electron microscopy coupled with energy dispersive spectroscopy (ESEM-EDS). The LM analysis was carried out with bright-field microscopy to evaluate sections stained with either PAS or Azan mixtures as well as unstained sections observed at fluorescence microscopy. The results of the analyses showed that: i) Azan and PAS staining played a useful complementary role, increasing the information provided by the histological analysis. Indeed, in both fresh and brine-cured TOs, epidermal layers and mesocarpal cells were clearly revealed, including sclereid cells. The histological analysis allowed also identifying the presence of secoiridoid-biophenols (seco-BPs) in both cell walls and vacuoles, as well as in the drupe regions that had been attacked by fruit flies, where they were found at higher concentrations; ii) In fresh and brine-cured olives, the excitation at 480 nm revealed the distribution of the fluorophores, among which the seco-BP are enclosed; iii) the ESEM-EDS analysis revealed the natural morphology of fresh olives, including the dimensions of their cell layers and the size and depth of the mechanical barriers of suberized or necrotic cells around the larva holes. In addition, the elemental composition of regions of interest of the drupe was determined in fresh and brine-cured TOs. The results highlighted the effectiveness of combined use of LM and ESEM-EDS in order to obtain a picture, as complete as possible, of the structural morphology of TOs. Such analytical combined approach can be used to support multidisciplinary studies aimed at the selection of new cultivars more resistant to fly attack.

Science and Healthy Meals in the World: Nutritional Epigenomics and Nutrigenetics of the Mediterranean Diet

The Mediterranean Diet (MD), UNESCO Intangible Cultural Heritage of Humanity, has become a scientific topic of high interest due to its health benefits. The aim of this review is to pick up selected studies that report nutrigenomic or nutrigenetic data and recapitulate some of the biochemical/genomic/genetic aspects involved in the positive health effects of the MD. These include (i) the antioxidative potential of its constituents with protective effects against several diseases; (ii) the epigenetic and epigenomic effects exerted by food components, such as Indacaxanthin, Sulforaphane, and 3-Hydroxytyrosol among others, and their involvement in the modulation of miRNA expression; (iii) the existence of predisposing or protective human genotypes due to allelic diversities and the impact of the MD on disease risk. A part of the review is dedicated to the nutrigenomic effects of the main cooking methods used in the MD and also to a comparative analysis of the nutrigenomic properties of the MD and other diet regimens and non-MD-related aliments. Taking all the data into account, the traditional MD emerges as a diet with a high antioxidant and nutrigenomic modulation power, which is an example of the “Environment-Livings-Environment” relationship and an excellent patchwork of interconnected biological actions working toward human health.