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Soldo B, Jukić Špika M, Pasković I, Vuko E, Polić Pasković M, Ljubenkov I. The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars. Molecules 2024; 29:1696. [PMID: 38675515 PMCID: PMC11051971 DOI: 10.3390/molecules29081696] [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: 03/06/2024] [Revised: 03/25/2024] [Accepted: 04/04/2024] [Indexed: 04/28/2024] Open
Abstract
The lipoxygenase pathway has a significant influence on the composition of the volatile components of virgin olive oil (VOO). In this work, the influence of the maturity index (MI) on the activity of the lipoxygenase enzyme (LOX) in the fruits of the autochthonous Dalmatian olive cultivars Oblica, Levantinka and Lastovka was studied. The analysis of the primary oxidation products of linoleic acid in the studied cultivars showed that LOX synthesises a mixture of 9- and 13-hydroperoxides of octadecenoic acid in a ratio of about 1:2, which makes it a non-traditional plant LOX. By processing the fruits of MI~3, we obtained VOOs with the highest concentration of desirable C6 volatile compounds among the cultivars studied. We confirmed a positive correlation between MI, the enzyme activity LOX and the concentration of hexyl acetate and hexanol in cultivars Oblica and Lastovka, while no positive correlation with hexanol was observed in the cultivar Levantinka. A significant negative correlation was found between total phenolic compounds in VOO and LOX enzyme activity, followed by an increase in the MI of fruits. This article contributes to the selection of the optimal harvest time for the production of VOOs with the desired aromatic properties and to the knowledge of the varietal characteristics of VOOs.
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Affiliation(s)
- Barbara Soldo
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| | - Maja Jukić Špika
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Igor Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (M.P.P.)
- Faculty of Health Studies, University of Rijeka, Viktora Cara Emina 5, HR-51000 Rijeka, Croatia
| | - Elma Vuko
- Department of Biology, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| | - Marija Polić Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (M.P.P.)
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
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2
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Loizzo MR, Bonesi M, Falco T, Leporini M, Pagliuso M, Sicari V, Tundis R. Carolea olive oil enriched with an infusion of
Capsicuum annuum
and
C. chinense
dried pepper powders to produce an added value flavoured olive oils. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15776] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Monica Rosa Loizzo
- Department of Pharmacy Health Science and Nutrition University of Calabria Arcavacata di Rende Italy
| | - Marco Bonesi
- Department of Pharmacy Health Science and Nutrition University of Calabria Arcavacata di Rende Italy
| | - Tiziana Falco
- Department of Pharmacy Health Science and Nutrition University of Calabria Arcavacata di Rende Italy
| | - Mariarosaria Leporini
- Department of Pharmacy Health Science and Nutrition University of Calabria Arcavacata di Rende Italy
| | - Mariateresa Pagliuso
- UOS Igiene Alimenti e Nutrizione Azienda Sanitaria Provinciale di Cosenza Cosenza Italy
| | - Vincenzo Sicari
- Department of AGRARIA Mediterranean University of Reggio Calabria Reggio Calabria Italy
| | - Rosa Tundis
- Department of Pharmacy Health Science and Nutrition University of Calabria Arcavacata di Rende Italy
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3
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Dorota D, Rupert M, Wołosiak R, Bzducha-Wróbel A, Ścibisz I, Matuszewska-Janica A. Volatiles as markers of bioactive components found in Croatian extra virgin olive oils. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110532] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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4
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Torić J, Barbarić M, Uršić S, Jakobušić Brala C, Karković Marković A, Zebić Avdičević M, Benčić Đ. Antique Traditional Practice: Phenolic Profile of Virgin Olive Oil Obtained from Fruits Stored in Seawater. Foods 2020; 9:foods9101347. [PMID: 32977641 PMCID: PMC7598162 DOI: 10.3390/foods9101347] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/14/2020] [Accepted: 09/21/2020] [Indexed: 01/05/2023] Open
Abstract
Virgin olive oil (VOO) is a functional food specific to the Mediterranean diet and related to human health, especially as a protector of cardiovascular health, in the prevention of several types of cancers, and in modification of immune and inflammatory response. Phenolic compounds have central importance for these extraordinary health benefits. In the production of high-quality olive oils, it is very important to process freshly picked olives and avoid any storage of fruits. However, in Croatia there is a very traditional and environmentally friendly method of olive oil production, where olive fruits are stored in seawater for some time prior to processing. This practice is also notable nowadays since there are people who prefer the characteristic flavor of the “seawater olive oil”, although some people argue against its quality and biomedical relevance. In this study, the phenolic contents of VOO prepared from the immediately processed fresh olives and olives processed after storage in seawater were compared with the use of high-performance liquid chromatography-mass spectrometry (HPLC-MS) and spectrophotometric analysis. The results suggest that “seawater olive oil” should be considered as a safe food of biomedical relevance, as it still contains a significant proportion of important phenolics like hydroxytyrosol, tyrosol and oleacein (e.g., 63.2% of total phenols in comparison to VOO).
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Affiliation(s)
- Jelena Torić
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia; (J.T.); (S.U.); (C.J.B.); (A.K.M.)
| | - Monika Barbarić
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia; (J.T.); (S.U.); (C.J.B.); (A.K.M.)
- Correspondence: ; Tel.: +385-01-6394-472; Fax: +385-01-6394-400
| | - Stanko Uršić
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia; (J.T.); (S.U.); (C.J.B.); (A.K.M.)
| | - Cvijeta Jakobušić Brala
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia; (J.T.); (S.U.); (C.J.B.); (A.K.M.)
| | - Ana Karković Marković
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia; (J.T.); (S.U.); (C.J.B.); (A.K.M.)
| | - Maja Zebić Avdičević
- Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lučića 5, 10000 Zagreb, Croatia;
| | - Đani Benčić
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia;
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5
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El Moudden H, El Idrissi Y, El Guezzane C, Belmaghraoui W, El Yadini A, Harhar H, Tabyaoui M. Tradition Mills' Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco. ScientificWorldJournal 2020; 2020:1804723. [PMID: 33013232 PMCID: PMC7519451 DOI: 10.1155/2020/1804723] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 08/07/2020] [Accepted: 09/06/2020] [Indexed: 01/18/2023] Open
Abstract
This study aims to determine the quality of olive oils (Picholine variety) from the traditional oil mills in different Moroccan cities by means of physicochemical characterization and chemical compositions. All samples of olive oil were collected from traditional oil mills. Physicochemical analyses of free fatty acid (FFA), iodine value (IV), saponification value (SV), specific extinction at 232 and 270 (E232, E270), chlorophyll content, carotenoid content, fatty acids (FAs), and total phytosterols composition were performed with respect to the International Olive Council (IOC) standards. These oils were revealed to be rich in unsaturated fatty acids (UFAs): C18 : 1, C18 : 2, and C18 : 3, and that the total phytosterols content ranged between 142.68 and 208.72 mg per 100 g of oil. Also, the chlorophyll contents, for most of the studied samples, are less than 2 mg/kg, while the carotenoid content varied between 0.13 and 0.63 mg/kg. These results, along with the physicochemical assays, helped classify the oils studied into three categories: extra virgin, virgin, and ordinary virgin olive oils. These results confirm that the conditions under which olive oils are collected, pressed, and stored influence the quality of the oil produced. Therefore, there is a need to inform producers about the correct practices and techniques for storage, processing, and conservation of oils to better improve the quality of the final product.
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Affiliation(s)
- Hamza El Moudden
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Yousra El Idrissi
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Chakir El Guezzane
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Walid Belmaghraoui
- Laboratory of Spectroscopy, Molecular Modeling, Materials, Nanomaterials, Water and Environment, CERNE2D, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Adil El Yadini
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
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6
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Lukić I, Lukić M, Žanetić M, Krapac M, Godena S, Brkić Bubola K. Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis. Foods 2019; 8:foods8110565. [PMID: 31717549 PMCID: PMC6915403 DOI: 10.3390/foods8110565] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 11/03/2019] [Accepted: 11/06/2019] [Indexed: 12/14/2022] Open
Abstract
Despite having an interesting native olive gene pool and a rapidly emerging olive oil industry, monovarietal extra virgin olive oils (EVOO) from Croatia are relatively unexplored. To investigate the inter-varietal diversity of typical volatile and phenolic profiles of Croatian EVOO, 93 samples from six olive (Olea europaea L.) varieties were subjected to gas chromatography-ion trap mass spectrometry (GC-IT-MS) and ultra-performance liquid chromatography with diode array detection (UPLC-DAD), respectively. Quantitative descriptive sensory analysis was also performed. Analysis of variance extracted many relevant exclusive or partial discriminators between monovarietal EVOOs among the identified volatile compounds and phenols. Successful differentiation model with a 100% correct classification was built by linear discriminant analysis, while the most typical volatiles for each monovarietal EVOO were confirmed by partial least squares discriminant analysis. Diverse typical sensory attributes among the EVOOs were tentatively ascribed to the variations in the composition of volatiles and phenols. It was proven that the approach that comprises GC-IT-MS and UPLC-DAD analysis may provide additional objective information about varietal origin and typicity which successfully complement those obtained by sensory analysis. The approach was characterized as universal in nature, with a significant potential to contribute in strengthening the varietal identities and position on the market of monovarietal and Protected Denomination of Origin (PDO) EVOO.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, HR-10000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-52-408-327
| | - Marina Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
| | - Marin Krapac
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
| | - Sara Godena
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
| | - Karolina Brkić Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia; (M.L.); (M.K.); (S.G.); (K.B.B.)
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7
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Smeriglio A, Toscano G, Denaro M, De Francesco C, Agozzino S, Trombetta D. Nitrogen Headspace Improves the Extra Virgin Olive Oil Shelf-Life, Preserving Its Functional Properties. Antioxidants (Basel) 2019; 8:antiox8090331. [PMID: 31443465 PMCID: PMC6769529 DOI: 10.3390/antiox8090331] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 08/16/2019] [Accepted: 08/20/2019] [Indexed: 11/16/2022] Open
Abstract
The functional foods field has recently evolved due to new research being carried out in the food area and greater regulations; these factors have contributed to the creation of health claims, and to the increasing attention that consumers give to health-promoting food products. The aim of this research was to improve the shelf-life of a typical functional food of the Mediterranean diet, the Extra Virgin Olive Oil (EVOO). We focused our attention on the standardization and validation of a production process, starting from the cultivation and harvesting of the olives, which would guarantee a product of quality in terms of bioactive compound content. Furthermore, a methodology/procedure to preserve them in the best way over a long period of time, in order to guarantee the consumer receives a product that retains its functional and organoleptic native properties, was evaluated. The monitoring of biological cultivations, harvesting, milling process, and storage, as well as careful quality control of the analytical parameters (e.g., contents of polyphenols, α-tocopherol, fatty acids, acidity, peroxides, dienes, trienes, ΔK, and antioxidant power) showed that, under the same conditions, a nitrogen headspace is a discriminating factor for the maintenance of the functional properties of EVOO.
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Affiliation(s)
- Antonella Smeriglio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, Italy.
- Foundation Prof. Antonio Imbesi, University of Messina, P.zza Pugliatti 1, 98122 Messina, Italy.
| | - Giovanni Toscano
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, Italy
| | - Marcella Denaro
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, Italy
| | - Clara De Francesco
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, Italy
- Foundation Prof. Antonio Imbesi, University of Messina, P.zza Pugliatti 1, 98122 Messina, Italy
| | - Simona Agozzino
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, Italy
| | - Domenico Trombetta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, Italy
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8
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Özcan MM, Juhaimi FA, Uslu N, Ghafoor K, Ahmed IAM, Babiker EE. The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils. J Oleo Sci 2019; 68:307-310. [PMID: 30930370 DOI: 10.5650/jos.ess18251] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, fatty acid composition and tocopherol contents of cold pressed olive oils belonged to Ayvalık, Gemlik, Domat, Çilli, Çöpaşı and Söbüaşı varieties were determined. The fatty acid composition of the olive oils showed differences depending on the olive variety. The major fatty acids such as oleic, linoleic and palmitic acids were found as 62.49-68.53%; 8.30-17.93%; 14.39-19.47%, respectively. The highest oleic, linoleic and palmitic acid contents were determined in the varieties of Çilli (68.53%), Söbüaşı (17.93%) and Gemlik (19.47%), respectively. Palmitic, oleic and linoleic fatty acids of the local varieties such as Çilli, Çöpaşı, Söbüaşı were similar to those of Ayvalık and Gemlik varieties. The most abundant isomer of tocopherol in olive oils was α-tocopherol (18.22-36.02 mg/100g). The highest α- and γ- tocopherols were observed in olive oils of Söbüaşı variety (36.02 mg/100g) and Gemlik variety (8.12 mg/100g), respectively. It is concluded that the olive variety is an important factor on the fatty acid composition and tocopherol content of the olive oil.
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Affiliation(s)
- Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Isam A Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Elfadil E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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9
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Giacometti J, Milin Č, Giacometti F, Ciganj Z. Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period. Foods 2018; 7:foods7110188. [PMID: 30428616 PMCID: PMC6262327 DOI: 10.3390/foods7110188] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils.
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Affiliation(s)
- Jasminka Giacometti
- Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, HR-51000 Rijeka, Croatia.
| | - Čedomila Milin
- Faculty of Medicine, Department of Chemistry and Biochemistry, University of Rijeka, Braće Branchetta 20, HR-51000 Rijeka, Croatia.
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10
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Cherfaoui M, Cecchi T, Keciri S, Boudriche L. Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1437627] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Maya Cherfaoui
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques, Division des Produits Naturels et Sciences des Aliments, Tipaza, Algeria
| | - Teresa Cecchi
- Istituto Tecnico Tecnologico Montani, Specializzazione Chimica, Fermo, Italy
| | - Sonia Keciri
- Institut Technique d’Arboriculture Fruitière, Département Expérimentation et Recherche, Béjaïa, Algeria
| | - Lilya Boudriche
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques, Division des Produits Naturels et Sciences des Aliments, Tipaza, Algeria
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11
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Gorzynik-Debicka M, Przychodzen P, Cappello F, Kuban-Jankowska A, Marino Gammazza A, Knap N, Wozniak M, Gorska-Ponikowska M. Potential Health Benefits of Olive Oil and Plant Polyphenols. Int J Mol Sci 2018; 19:E686. [PMID: 29495598 PMCID: PMC5877547 DOI: 10.3390/ijms19030686] [Citation(s) in RCA: 314] [Impact Index Per Article: 52.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 02/11/2018] [Accepted: 02/25/2018] [Indexed: 02/06/2023] Open
Abstract
Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species as well as to neutralize potentially carcinogenic metabolites. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects. Scientific studies present the ability of polyphenols to modulate the human immune system by affecting the proliferation of white blood cells, and also the production of cytokines or other factors that participate in the immunological defense. The aim of the review is to focus on polyphenols of olive oil in context of their biological activities.
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Affiliation(s)
| | - Paulina Przychodzen
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
| | - Francesco Cappello
- Department of Experimental Biomedicine and Clinical Neurosciences (BioNeC), University of Palermo, 90127 Palermo, Italy.
- Euro-Mediterranean Institute of Science and Technology (IEMEST), 90136 Palermo, Italy.
| | | | - Antonella Marino Gammazza
- Department of Experimental Biomedicine and Clinical Neurosciences (BioNeC), University of Palermo, 90127 Palermo, Italy.
- Euro-Mediterranean Institute of Science and Technology (IEMEST), 90136 Palermo, Italy.
| | - Narcyz Knap
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
| | - Michal Wozniak
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
| | - Magdalena Gorska-Ponikowska
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
- Institute of Biomaterials and Biomolecular Systems, Department of Biophysics, University of Stuttgart, 70569 Stuttgart, Germany.
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12
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Putnik P, Barba FJ, Španić I, Zorić Z, Dragović-Uzelac V, Bursać Kovačević D. Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Olea europea). FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.08.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Monasterio RP, Olmo-García L, Bajoub A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Phenolic Compounds Profiling of Virgin Olive Oils from Different Varieties Cultivated in Mendoza, Argentina, by Using Liquid Chromatography-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8184-8195. [PMID: 28806514 DOI: 10.1021/acs.jafc.7b02664] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The aim of this work was to achieve a preliminary characterization of the profile of the phenolic fraction of virgin olive oils (VOOs) from Maipú (Mendoza, Argentina). Thus, 25 commercial VOO samples from Arauco, Arbequina, Picual, Frantoio, Changlot, Empeltre, Nevadillo, Manzanilla, and Coratina (both monovarietals and blends) were analyzed using LC-ESI-QTOF MS and LC-ESI-IT MS for identification and quantification purposes, respectively. A rapid LC method (15 min) accomplished quantitative information about a total of 40 phenolic compounds, including secoiridoid derivatives, which have not been evaluated before in samples coming from the subregion so-called Maipú (Mendoza province, Argentina). The results make evident that olive oils coming from Mendoza can be considered as important sources of phenolic bioactive compounds, exhibiting similar phenolic compound levels to those shown by oils from other typical world production regions. Moreover, some distinctive features of the Arauco variety (Argentinean autochthonous variety) were pointed out; indeed, a correlation between flavonoids content and botanical variety was established herewith.
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Affiliation(s)
- R P Monasterio
- Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo , CONICET. Alt. Brown 500, Chacras de Coria, Mendoza, Argentina
| | - L Olmo-García
- Department of Analytical Chemistry, Faculty of Science, University of Granada , Ave. Fuentenueva, s/n, 18071 Granada, Spain
| | - A Bajoub
- Department of Analytical Chemistry, Faculty of Science, University of Granada , Ave. Fuentenueva, s/n, 18071 Granada, Spain
| | - A Fernández-Gutiérrez
- Department of Analytical Chemistry, Faculty of Science, University of Granada , Ave. Fuentenueva, s/n, 18071 Granada, Spain
| | - A Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Science, University of Granada , Ave. Fuentenueva, s/n, 18071 Granada, Spain
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Molecular characterization of Dalmatian cultivars and the influence of the olive fruit harvest period on chemical profile, sensory characteristics and oil oxidative stability. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2954-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Van Durme J, Vandamme J. Non-thermal plasma as preparative technique to evaluate olive oil adulteration. Food Chem 2016; 208:185-91. [DOI: 10.1016/j.foodchem.2016.04.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 03/10/2016] [Accepted: 04/04/2016] [Indexed: 12/18/2022]
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16
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Boss A, Bishop KS, Marlow G, Barnett MPG, Ferguson LR. Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions. Nutrients 2016; 8:nu8080513. [PMID: 27548217 PMCID: PMC4997426 DOI: 10.3390/nu8080513] [Citation(s) in RCA: 97] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Revised: 08/12/2016] [Accepted: 08/16/2016] [Indexed: 12/28/2022] Open
Abstract
The traditional Mediterranean diet (MD) is associated with long life and lower prevalence of cardiovascular disease and cancers. The main components of this diet include high intake of fruit, vegetables, red wine, extra virgin olive oil (EVOO) and fish, low intake of dairy and red meat. Olive oil has gained support as a key effector of health benefits and there is evidence that this relates to the polyphenol content. Olive leaf extract (OLE) contains a higher quantity and variety of polyphenols than those found in EVOO. There are also important structural differences between polyphenols from olive leaf and those from olive fruit that may improve the capacity of OLE to enhance health outcomes. Olive polyphenols have been claimed to play an important protective role in cancer and other inflammation-related diseases. Both inflammatory and cancer cell models have shown that olive leaf polyphenols are anti-inflammatory and protect against DNA damage initiated by free radicals. The various bioactive properties of olive leaf polyphenols are a plausible explanation for the inhibition of progression and development of cancers. The pathways and signaling cascades manipulated include the NF-κB inflammatory response and the oxidative stress response, but the effects of these bioactive components may also result from their action as a phytoestrogen. Due to the similar structure of the olive polyphenols to oestrogens, these have been hypothesized to interact with oestrogen receptors, thereby reducing the prevalence and progression of hormone related cancers. Evidence for the protective effect of olive polyphenols for cancer in humans remains anecdotal and clinical trials are required to substantiate these claims idea. This review aims to amalgamate the current literature regarding bioavailability and mechanisms involved in the potential anti-cancer action of olive leaf polyphenols.
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Affiliation(s)
- Anna Boss
- Discipline of Nutrition, FM & HS, University of Auckland Medical School, Private Bag 92019, Auckland 1142, New Zealand.
| | - Karen S Bishop
- Auckland Cancer Society Research Centre, FM & HS, University of Auckland Medical School, Private Bag 92019, Auckland 1142, New Zealand.
| | - Gareth Marlow
- Discipline of Nutrition, FM & HS, University of Auckland Medical School, Private Bag 92019, Auckland 1142, New Zealand.
| | - Matthew P G Barnett
- Food Nutrition & Health Team, Food & Bio-based Products Group, AgResearch Limited, Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand.
| | - Lynnette R Ferguson
- Discipline of Nutrition, FM & HS, University of Auckland Medical School, Private Bag 92019, Auckland 1142, New Zealand.
- Auckland Cancer Society Research Centre, FM & HS, University of Auckland Medical School, Private Bag 92019, Auckland 1142, New Zealand.
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17
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Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil. Foods 2016; 5:foods5030046. [PMID: 28231141 PMCID: PMC5302409 DOI: 10.3390/foods5030046] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 06/17/2016] [Accepted: 06/20/2016] [Indexed: 01/18/2023] Open
Abstract
Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A total of 32 aroma compounds, including alcohols, aldehydes, terpenes, esters, and an acid, were identified in the olive oil. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil sample. Of these, six volatile components presented odor activity values (OAVs) greater than one, with (Z)-3-hexenal (green), hexanal (green-sweet) and nonanal (fatty-pungent) being those with the highest OAVs in olive oil. A total of 14 phenolic compounds were identified and quantified by liquid chromatography combined with a diode array detector and ion spray mass spectrometry. The major phenolic compounds were found as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA.
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18
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Incani A, Serra G, Atzeri A, Melis MP, Serreli G, Bandino G, Sedda P, Campus M, Tuberoso CI, Deiana M. Extra virgin olive oil phenolic extracts counteract the pro-oxidant effect of dietary oxidized lipids in human intestinal cells. Food Chem Toxicol 2016; 90:171-80. [DOI: 10.1016/j.fct.2016.02.015] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Revised: 02/15/2016] [Accepted: 02/16/2016] [Indexed: 10/22/2022]
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