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Frangipane MT, Cecchini M, Monarca D, Massantini R. Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update. Foods 2023; 12:2918. [PMID: 37569187 PMCID: PMC10417607 DOI: 10.3390/foods12152918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
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.
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Affiliation(s)
- Maria Teresa Frangipane
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Massimo Cecchini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Danilo Monarca
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Riccardo Massantini
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
- Study Alpine Centre, Campus University of Tuscia, Via Rovigo, 738050 Rovigo, Italy
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2
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Lo Turco V, Litrenta F, Nava V, Albergamo A, Rando R, Bartolomeo G, Potortì AG, Di Bella G. Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage. Antioxidants (Basel) 2023; 12:1231. [PMID: 37371962 DOI: 10.3390/antiox12061231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/14/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Cold-pressed hempseed oil (HO) has been increasingly exploited in the human diet for its excellent nutritional and healthy properties. However, it has a high content of polyunsaturated fatty acids (PUFAs) and chlorophylls, which inevitably accelerate its oxidative deterioration, especially in the presence of light. In this scenario, the filtration technology may ameliorate the oxidative stability of the oil, with positive effects on its nutritional quality and shelf life. Therefore, in this study, the oxidative stability and minor compounds of non-filtered and filtered HO (NF-HO and F-HO) were monitored over 12 weeks of storage in transparent glass bottles. F-HO showed a better hydrolytic and oxidative status than NF-HO during storage. As a result, F-HO also displayed better preservation of total MUFAs and PUFAs in the autoxidation process. Filtration consistently reduced chlorophylls, thus causing a variation in the natural color of HO. Accordingly, F-HO not only revealed an increased resistance to photooxidation but it was also suitable for storage in clear bottles within 12 weeks. F-HO predictably showed lower carotenoids, tocopherols, polyphenols, and squalene compared to NF-HO. However, filtration appeared to play a "protective role" toward these antioxidants, which had lower degradation rates in F-HO than NF-HO for 12 weeks. Interestingly, the element profile of HO was not affected by filtration and remained stable during the study period. Overall, this study may be of practical use to both producers and marketers of cold-pressed HO.
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Affiliation(s)
- Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Federica Litrenta
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
- Department of Veterinary Sciences (SCIVET), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Vincenzo Nava
- Department of Veterinary Sciences (SCIVET), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | | | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
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3
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Angeloni G, Spadi A, Corti F, Guerrini L, Calamai L, Parenti A, Masella P. Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02884-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractRecent decades have seen the development of many effective and innovative technologies for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove dissolved oxygen from the oil. Given these issues, we have designed and developed a system that can be added to the centrifuges that are already used in the olive oil industry. The system reduces the oxidative impact through the release of a technical gas inside the separator, and consequently delays the onset of defects related to oxidation. The experiment tested different N2 flow rates, directly into the vertical centrifuge, and four levels of N2 were tested–a control level (no N2 injection); low (20 L/min), medium (40 L/min), and maximum (80 L/min)–in order to evaluate the effectiveness of this new technique on EVOO quality. This experiment demonstrates that the objectives have been achieved. The EVOO produced using our system had lower dissolved oxygen content with N2 injection, along with an enriched volatile fraction, and higher biophenol concentrations. The chemical analyses were confirmed by a sensory analysis, with an increase in fruity intensity and bitter taste.
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4
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Breschi C, Guerrini L, Zanoni B, Masella P, Lunetti L, Parenti A. Simulation of transport under different temperature conditions: effects on extra virgin olive oil quality. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Carlotta Breschi
- Department of Agriculture Food, Environment and Forestry (DAGRI), Università degli Studi di Firenze Florence Italy
| | - Lorenzo Guerrini
- Department of Land Environment, Agriculture and Forestry (TESAF), Università degli Studi di Padova Padova Italy
| | - Bruno Zanoni
- Department of Agriculture Food, Environment and Forestry (DAGRI), Università degli Studi di Firenze Florence Italy
| | - Piernicola Masella
- Department of Agriculture Food, Environment and Forestry (DAGRI), Università degli Studi di Firenze Florence Italy
| | | | - Alessandro Parenti
- Department of Agriculture Food, Environment and Forestry (DAGRI), Università degli Studi di Firenze Florence Italy
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5
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Carlotta B, Lorenzo G, Alessandro P, Piernicola M, Luca C, Lorenzo L, Bruno Z. Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Angeloni G, Guerrini L, Breschi C, Zanoni B, Calamai L, Parenti A, Masella P. Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Giulia Angeloni
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
| | - Lorenzo Guerrini
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
- Dipartimento di Territorio e Sistemi Agro‐Forestali TESAF ‐ Viale dell'Universita' Legnaro Italy
| | - Carlotta Breschi
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
| | - Bruno Zanoni
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
| | - Luca Calamai
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
| | - Alessandro Parenti
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
| | - Piernicola Masella
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
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7
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Jukić Špika M, Liber Z, Montemurro C, Miazzi MM, Ljubenkov I, Soldo B, Žanetić M, Vitanović E, Politeo O, Škevin D. Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability. Antioxidants (Basel) 2022; 11:antiox11030594. [PMID: 35326244 PMCID: PMC8945558 DOI: 10.3390/antiox11030594] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023] Open
Abstract
A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS values in a colder growing site of higher altitude. Among the studied monocultivar VOOs, the secoiridoid group did not behave equally during ripening. The hierarchy of different influencing factors was investigated using multivariate statistics and revealed: cultivar > geographical site > harvest period > growing season. In addition, the possibility of traceability of VOO using molecular markers was investigated by establishing SSR profiles of oils of the studied cultivars and comparing them with SSR profiles of leaves.
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Affiliation(s)
- Maja Jukić Špika
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
- Correspondence: ; Tel.: +385-21-434-482
| | - Zlatko Liber
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
- Department of Biology, Faculty of Science, University of Zagreb, Marulićev Trg 9a, 10000 Zagreb, Croatia
| | - Cinzia Montemurro
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy; (C.M.); (M.M.M.)
- Spin Off Sinagri s.r.l., University of Bari Aldo Moro, 70125 Bari, Italy
- Support Unit Bari, Institute for Sustainable Plant Protection, National Research Council of Italy (CNR), 70125 Bari, Italy
| | - Monica Marilena Miazzi
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy; (C.M.); (M.M.M.)
| | - Ivica Ljubenkov
- Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia; (I.L.); (B.S.)
| | - Barbara Soldo
- Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia; (I.L.); (B.S.)
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
| | - Elda Vitanović
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
| | - Olivera Politeo
- Faculty of Chemical Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia;
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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Angeloni G, Guerrini L, Corti F, Spadi A, Calamai L, Parenti A, Masella P. Demonstration of the Effectiveness of a Pilot, Variable Speed Crusher Featuring an in‐line Oxygen Dosing System. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Giulia Angeloni
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Lorenzo Guerrini
- TESAF, Department of Land, Environment, Agriculture and Forestry University of Padova. Viale dell'Università 16 Legnaro 35020 Italy
| | - Ferdinando Corti
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Agnese Spadi
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Luca Calamai
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Alessandro Parenti
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
| | - Piernicola Masella
- DAGRI, Department of Agriculture, Food, Environment and Forestry University of Florence Italy. Piazzale delle Cascine 16 Firenze 50144 Italy
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9
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Cecchi L, Migliorini M, Giambanelli E, Cane A, Mulinacci N, Zanoni B. Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5155-5166. [PMID: 33902289 PMCID: PMC8278492 DOI: 10.1021/acs.jafc.1c01157] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 04/16/2021] [Accepted: 04/18/2021] [Indexed: 06/12/2023]
Abstract
An olive pomace from the two-phase decanter stored in different conditions was used as a model to simulate the detrimental biological phenomena occurring during olive oil processing and storage. A group of EVOO and defective oils were also analyzed. The volatile fraction was studied with HS-SPME-GC-MS; 127 volatiles were identified (55 of which tentatively identified) and evaluated over time. Seven volatiles were tentatively identified for the first time in olive oil; the role of C6 alcohols in detrimental biological phenomena was highlighted. Suitable volatile markers for defects of microbiological origin were defined, particularly the fusty/muddy sediment. They were then applied to olive oils with different quality categories; one of the markers was able to discriminate among EVOOs and all the defective samples, including the borderline ones. The marker was constituted by the sum of concentrations of 10 esters, 4 alcohols, 1 ketone, and 1 α-hydroxy-ketone but no carboxylic acids.
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Affiliation(s)
- Lorenzo Cecchi
- Department
of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli
Firenze S.p.A., Via Leonardo
da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Elisa Giambanelli
- Carapelli
Firenze S.p.A., Via Leonardo
da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Anna Cane
- Carapelli
Firenze S.p.A., Via Leonardo
da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Nadia Mulinacci
- Department
of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Bruno Zanoni
- Department
of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
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10
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Bellumori M, Angeloni G, Guerrini L, Masella P, Calamai L, Mulinacci N, Parenti A, Innocenti M. Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes. Antioxidants (Basel) 2021; 10:antiox10030417. [PMID: 33803305 PMCID: PMC8001921 DOI: 10.3390/antiox10030417] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/04/2021] [Accepted: 03/05/2021] [Indexed: 12/30/2022] Open
Abstract
There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and emerging technologies are being under study to be applied in EVOO production. This review provides an update of the effect of emerging technologies (pulsed electric fields, high pressure, ultrasound, and microwave treatment), compared to traditional EVOO extraction, on yield, quality, and/or content of some minor compounds and bioactive components, including phenolic compounds, tocopherols, chlorophyll, and carotenoids. In addition, the consumer acceptability of EVOO is discussed. Finally, the application of these emerging technologies in the valorization of olive mill wastes, whose generation is of concern due to its environmental impact, is also addressed.
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Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
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Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4030038] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.
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Guerrini L, Breschi C, Zanoni B, Calamai L, Angeloni G, Masella P, Parenti A. Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil. Foods 2020; 9:foods9081067. [PMID: 32781655 PMCID: PMC7465120 DOI: 10.3390/foods9081067] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 08/03/2020] [Accepted: 08/04/2020] [Indexed: 01/24/2023] Open
Abstract
Filtration is the most widespread stabilisation operation for extra virgin olive oil, preventing microbial and enzymatic changes. However, during the harvest, the workload of olive mills is at its peak. This results in two approaches to filtration: (i) delays it until after harvesting, increasing the risk of degraded oil quality, and (ii) filters it immediately, increasing the workload. The aim of our experiment is to assess the risk of delaying filtration and establish a safe delay time. Changes in the sensory profile and volatile compound contents were evaluated during 30 days in filtered and unfiltered samples. Significant differences were related to filtration: both turbidity grade and microbial contamination; no differences for the legal parameters were found. Two, contrasting, results were obtained with respect to oil quality: (i) the fusty defect, appearing in less than five days in unfiltered oils, leading to the downgrade of the oil’s commercial category, and (ii) filtration removing some lipoxygenase volatile compounds. Consequently, a fruity attribute was more pronounced in unfiltered samples until day five of storage; it seems that, from this point, the fusty defect masked a fruity attribute. Hence, filtering within a few days strongly reduced the risk of degraded oil quality compared to a delayed filtration.
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15
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Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil. Microorganisms 2020; 8:microorganisms8050663. [PMID: 32370070 PMCID: PMC7284754 DOI: 10.3390/microorganisms8050663] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 04/16/2020] [Accepted: 04/27/2020] [Indexed: 11/29/2022] Open
Abstract
This review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show in vitro beneficial health effects, such as probiotic and antioxidant activities.
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16
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Zullo BA, Ciafardini G. Differential Microbial Composition of Monovarietal and Blended Extra Virgin Olive Oils Determines Oil Quality During Storage. Microorganisms 2020; 8:E402. [PMID: 32183072 PMCID: PMC7142978 DOI: 10.3390/microorganisms8030402] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Accepted: 03/09/2020] [Indexed: 11/16/2022] Open
Abstract
Extra virgin olive oil (EVOO) contains a biotic fraction, which is characterized by various microorganisms, including yeasts. The colonization of microorganisms in the freshly produced EVOO is determined by the physicochemical characteristics of the product. The production of blended EVOO with balanced taste, which is obtained by blending several monovarietal EVOOs, modifies the original microbiota of each oil due to the differential physico-chemical characteristics of the blended oil. This study aimed to evaluate the effect of microbial composition on the stability of the quality indices of the monovarietal and blended EVOOs derived from Leccino, Peranzana, Coratina, and Ravece olive varieties after six months of storage. The yeasts survived only in the monovarietal EVOOs during six months of storage. Barnettozyma californica, Candida adriatica, Candida diddensiae, and Yamadazyma terventina were the predominant yeast species, whose abundance varied in the four monovarietal EVOOs. However, the number of yeasts markedly decreased during the first three months of storage in all blended EVOOs. Thus, all blended EVOOs were more stable than the monovarietal EVOOs as the abundance and activity of microorganisms were limited during storage.
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Affiliation(s)
- Biagi Angelo Zullo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100 Campobasso, Italy;
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