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Macaluso M, Mercanti N, Pieracci Y, Mangia R, Verdini PG, Zinnai A. Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil. Foods 2024; 13:2088. [PMID: 38998593 PMCID: PMC11241700 DOI: 10.3390/foods13132088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/19/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
Virgin olive oil (VOO) is a globally esteemed product renowned for its chemical composition, nutritional value, and health benefits. Consumers seeking natural, nutritious, and healthy foods increasingly favor VOO. The optimization of the extraction system ensures the production of high-quality VOO with abundant antioxidant compounds that naturally protect it from degradation. Proper storage is crucial in maintaining the quality of VOO, prompting the exploration of novel extraction and preservation techniques. Factors such as light, temperature, and oxygen greatly influence the degradation process, resulting in reduced levels of natural antioxidants like polyphenols. Undesirable by-products and non-aromatic compounds may be formed, making the oil unacceptable over time. On the basis of all this consideration, this study aimed to evaluate the synergic use of two different gases (CO2 and argon) during the malaxation phase to limit radical development and delay lipid autoxidation. Additionally, unconventional preservation systems, namely argon headspace, shellac, and bottle in bag, were assessed over a period of 150 days. The results evidenced that the use of CO2 and argon during the malaxation process resulted in an improvement in the oil quality compared to the one obtained with the traditional system. However, in traditional oils, the alternative packaging systems determined interesting outcomes as they were able to positively affect different parameters, while the packaging effect was more mitigated in the test oils.
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Affiliation(s)
- Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (N.M.); (R.M.); (A.Z.)
| | - Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (N.M.); (R.M.); (A.Z.)
| | - Ylenia Pieracci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (N.M.); (R.M.); (A.Z.)
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
| | - Roberto Mangia
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (N.M.); (R.M.); (A.Z.)
| | - Piero Giorgio Verdini
- European Organization for Nuclear Research, Espl. des Particules 1, 1211 Meyrin, Switzerland;
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (N.M.); (R.M.); (A.Z.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02862-9] [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
AbstractA new technology used to reduce the temperature of olive paste was applied to the extra virgin olive oil (EVOO) mechanical extraction process. The performance of a cooling crusher that was able to counteract the thermal increase that occurs during olive fruit grinding was analyzed to evaluate the effects on the development of volatile compounds and the concentration of hydrophilic phenols in the final product. The volatile profiles and phenolic fraction of EVOOs extracted from three different cultivars (Coratina, Peranzana, and Moresca) were positively affected by the use of lower temperatures during the crushing phase. The volatile fractions showed increases in the total aldehydes, mainly related to the concentrations of (E)-2-hexenal, and reductions in the total alcohols, mainly due to 1-penten-3-ol, 1-hexanol and (Z)-3-hexen-1-ol contents. The use of a lower temperature reduced the level of oxidative processes, protecting the phenolic compounds in the Moresca and Peranzana EVOOs by 17.8 and 12.1%, respectively.
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Maiuolo J, Musolino V, Gliozzi M, Carresi C, Oppedisano F, Nucera S, Scarano F, Scicchitano M, Guarnieri L, Bosco F, Macrì R, Ruga S, Cardamone A, Coppoletta AR, Ilari S, Mollace A, Muscoli C, Cognetti F, Mollace V. The Employment of Genera Vaccinium, Citrus, Olea, and Cynara Polyphenols for the Reduction of Selected Anti-Cancer Drug Side Effects. Nutrients 2022; 14:1574. [PMID: 35458136 PMCID: PMC9025632 DOI: 10.3390/nu14081574] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/02/2022] [Accepted: 04/08/2022] [Indexed: 02/01/2023] Open
Abstract
Cancer is one of the most widespread diseases globally and one of the leading causes of death. Known cancer treatments are chemotherapy, surgery, radiation therapy, targeted hormonal therapy, or a combination of these methods. Antitumor drugs, with different mechanisms, interfere with cancer growth by destroying cancer cells. However, anticancer drugs are dangerous, as they significantly affect both cancer cells and healthy cells. In addition, there may be the onset of systemic side effects perceived and mutagenicity, teratogenicity, and further carcinogenicity. Many polyphenolic extracts, taken on top of common anti-tumor drugs, can participate in the anti-proliferative effect of drugs and significantly reduce the side effects developed. This review aims to discuss the current scientific knowledge of the protective effects of polyphenols of the genera Vaccinium, Citrus, Olea, and Cynara on the side effects induced by four known chemotherapy, Cisplatin, Doxorubicin, Tamoxifen, and Paclitaxel. In particular, the summarized data will help to understand whether polyphenols can be used as adjuvants in cancer therapy, although further clinical trials will provide crucial information.
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Affiliation(s)
- Jessica Maiuolo
- Laboratoy of Pharmaceutical Biology, IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, Campus Universitario di Germaneto, 88100 Canzaro, Italy;
| | - Vincenzo Musolino
- Laboratoy of Pharmaceutical Biology, IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, Campus Universitario di Germaneto, 88100 Canzaro, Italy;
| | - Micaela Gliozzi
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
| | - Cristina Carresi
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
| | - Francesca Oppedisano
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
| | - Saverio Nucera
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
| | - Federica Scarano
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
| | - Miriam Scicchitano
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
| | - Lorenza Guarnieri
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
- Nutramed S.c.a.r.l, Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
| | - Francesca Bosco
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
| | - Roberta Macrì
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
- Nutramed S.c.a.r.l, Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
| | - Stefano Ruga
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
- Nutramed S.c.a.r.l, Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
| | - Antonio Cardamone
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
- Nutramed S.c.a.r.l, Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
| | - Anna Rita Coppoletta
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
- Nutramed S.c.a.r.l, Complesso Ninì Barbieri, Roccelletta di Borgia, 88021 Catanzaro, Italy
| | - Sara Ilari
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
| | - Annachiara Mollace
- Medical Oncology 1, Regina Elena National Cancer Institute, IRCCS, 00144 Rome, Italy; (A.M.); (F.C.)
| | - Carolina Muscoli
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
| | - Francesco Cognetti
- Medical Oncology 1, Regina Elena National Cancer Institute, IRCCS, 00144 Rome, Italy; (A.M.); (F.C.)
| | - Vincenzo Mollace
- IRC-FSH Department of Health Sciences, University “Magna Græcia” of Catanzaro, 88100 Catanzaro, Italy; (M.G.); (C.C.); (F.O.); (S.N.); (F.S.); (M.S.); (L.G.); (F.B.); (R.M.); (S.R.); (A.C.); (A.R.C.); (S.I.); (V.M.)
- IRCCS San Raffaele, Via di Valcannuta 247, 00133 Rome, Italy
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E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188453] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Electronic nose (E-nose) devices represent one of the most trailblazing innovations in current technological research, since mimicking the functioning of the biological sense of smell has always represented a fascinating challenge for technological development applied to life sciences and beyond. Sensor array tools are right now used in a plethora of applications, including, but not limited to, (bio-)medical, environmental, and food industry related. In particular, the food industry has seen a significant rise in the application of technological tools for determining the quality of edibles, progressively replacing human panelists, therefore changing the whole quality control chain in the field. To this end, the present review, conducted on PubMed, Science Direct and Web of Science, screening papers published between January 2010 and May 2021, sought to investigate the current trends in the usage of human panels and sensorized tools (E-nose and similar) in the food industry, comparing the performances between the two different approaches. In particular, the focus was mainly addressed towards the stability and shelf life assessment of olive oil, the main constituent of the renowned “Mediterranean diet”, and nowadays appreciated in cuisines from all around the world. The obtained results demonstrate that, despite the satisfying performances of both approaches, the best strategy merges the potentialities of human sensory panels and technological sensor arrays, (i.e., E-nose somewhat supported by E-tongue and/or E-eye). The current investigation can be used as a reference for future guidance towards the choice between human panelists and sensorized tools, to the benefit of food manufacturers.
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Mallamaci R, Budriesi R, Clodoveo ML, Biotti G, Micucci M, Ragusa A, Curci F, Muraglia M, Corbo F, Franchini C. Olive Tree in Circular Economy as a Source of Secondary Metabolites Active for Human and Animal Health Beyond Oxidative Stress and Inflammation. Molecules 2021; 26:molecules26041072. [PMID: 33670606 PMCID: PMC7922482 DOI: 10.3390/molecules26041072] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 02/08/2021] [Accepted: 02/15/2021] [Indexed: 11/16/2022] Open
Abstract
Extra-virgin olive oil (EVOO) contains many bioactive compounds with multiple biological activities that make it one of the most important functional foods. Both the constituents of the lipid fraction and that of the unsaponifiable fraction show a clear action in reducing oxidative stress by acting on various body components, at concentrations established by the European Food Safety Authority's claims. In addition to the main product obtained by the mechanical pressing of the fruit, i.e., the EVOO, the residual by-products of the process also contain significant amounts of antioxidant molecules, thus potentially making the Olea europea L. an excellent example of the circular economy. In fact, the olive mill wastewaters, the leaves, the pomace, and the pits discharged from the EVOO production process are partially recycled in the nutraceutical and cosmeceutical fields also because of their antioxidant effect. This work presents an overview of the biological activities of these by-products, as shown by in vitro and in vivo assays, and also from clinical trials, as well as their main formulations currently available on the market.
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Affiliation(s)
- Rosanna Mallamaci
- Department of Bioscience, Biotechnology and Biopharmaceutics, University Aldo Moro Bari, 70125 Bari, Italy;
| | - Roberta Budriesi
- Department of Pharmacy and Biotechnology, Food Chemistry & Nutraceutical Lab, Alma Mater Studiorum-University of Bologna, 40126 Bologna, Italy; (R.B.); (G.B.); (M.M.)
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University Aldo Moro Bari, 702125 Bari, Italy;
| | - Giulia Biotti
- Department of Pharmacy and Biotechnology, Food Chemistry & Nutraceutical Lab, Alma Mater Studiorum-University of Bologna, 40126 Bologna, Italy; (R.B.); (G.B.); (M.M.)
| | - Matteo Micucci
- Department of Pharmacy and Biotechnology, Food Chemistry & Nutraceutical Lab, Alma Mater Studiorum-University of Bologna, 40126 Bologna, Italy; (R.B.); (G.B.); (M.M.)
| | - Andrea Ragusa
- Department of Biological and Environmental Sciences and Technologies, Campus Ecotekne, University of Salento, 73100 Lecce, Italy;
| | - Francesca Curci
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (F.C.); (M.M.); (C.F.)
| | - Marilena Muraglia
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (F.C.); (M.M.); (C.F.)
| | - Filomena Corbo
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (F.C.); (M.M.); (C.F.)
- Correspondence: ; Tel.: +39-0805442746
| | - Carlo Franchini
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (F.C.); (M.M.); (C.F.)
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Flori L, Macaluso M, Taglieri I, Sanmartin C, Sgherri C, De Leo M, Ciccone V, Donnini S, Venturi F, Pistelli L, Martelli A, Calderone V, Testai L, Zinnai A. Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System. Nutrients 2020; 12:E1557. [PMID: 32471156 PMCID: PMC7352984 DOI: 10.3390/nu12061557] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/24/2020] [Accepted: 05/25/2020] [Indexed: 12/13/2022] Open
Abstract
: Recently the use of food by-products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, citrus peels could be suitable to formulate enriched olive oils able to boost healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of citrus olive oil; and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced metabolic syndrome and oxidative stress. The results obtained show the potential of using citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of Citrus x aurantium olive oil and Citrus limon olive oil improves its organoleptic properties without altering its beneficial effects, which, like control extra virgin olive oil, showed protective effects relating to glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.
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Affiliation(s)
- Lorenzo Flori
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
| | - Monica Macaluso
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (I.T.); (C.S.); (F.V.)
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (I.T.); (C.S.); (F.V.)
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (I.T.); (C.S.); (F.V.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Cristina Sgherri
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (I.T.); (C.S.); (F.V.)
| | - Marinella De Leo
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Valerio Ciccone
- Department of Life Science, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (V.C.); (S.D.)
- Toscana Life Sciences Str. del Petriccio e Belriguardo 35, 53100 Siena, Italy
| | - Sandra Donnini
- Department of Life Science, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (V.C.); (S.D.)
- Toscana Life Sciences Str. del Petriccio e Belriguardo 35, 53100 Siena, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (I.T.); (C.S.); (F.V.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Luisa Pistelli
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Alma Martelli
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Vincenzo Calderone
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Lara Testai
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy; (L.F.); (M.D.L.); (L.P.); (A.M.); (V.C.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Flori L, Donnini S, Calderone V, Zinnai A, Taglieri I, Venturi F, Testai L. The Nutraceutical Value of Olive Oil and Its Bioactive Constituents on the Cardiovascular System. Focusing on Main Strategies to Slow Down Its Quality Decay during Production and Storage. Nutrients 2019; 11:E1962. [PMID: 31438562 PMCID: PMC6770508 DOI: 10.3390/nu11091962] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/14/2019] [Accepted: 08/17/2019] [Indexed: 12/14/2022] Open
Abstract
Cardiovascular diseases represent the principal cause of morbidity and mortality worldwide. It is well-known that oxidative stress and inflammatory processes are strongly implicated in their pathogenesis; therefore, anti-oxidant and anti-inflammatory agents can represent effective tools. In recent years a large number of scientific reports have pointed out the nutraceutical and nutritional value of extra virgin olive oils (EVOO), strongholds of the Mediterranean diet, endowed with a high nutritional quality and defined as functional foods. In regard to EVOO, it is a food composed of a major saponifiable fraction, represented by oleic acid, and a minor unsaponifiable fraction, including a high number of vitamins, polyphenols, and squalene. Several reports suggest that the beneficial effects of EVOO are linked to the minor components, but recently, further studies have shed light on the health effects of the fatty fraction and the other constituents of the unsaponifiable fraction. In the first part of this review, an analysis of the clinical and preclinical evidence of the cardiovascular beneficial effects of each constituent is carried out. The second part of this review is dedicated to the main operating conditions during production and/or storage that can directly influence the shelf life of olive oil in terms of both nutraceutical properties and sensory quality.
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Affiliation(s)
- Lorenzo Flori
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy
| | - Sandra Donnini
- Department of Life Sciences, University of Siena, Via A. Moro 2, 53100 Siena, Italy
| | - Vincenzo Calderone
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Francesca Venturi
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Lara Testai
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy.
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
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Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. Molecules 2019; 24:molecules24142625. [PMID: 31330951 PMCID: PMC6680596 DOI: 10.3390/molecules24142625] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/12/2019] [Accepted: 07/18/2019] [Indexed: 01/18/2023] Open
Abstract
The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while Citrus leaves are rich sources of bioactive substances, no data are available in the literature about the effect of Citrus leaf addition on the nutraceutical and sensorial profiles of olive oil. This study aimed at comparing the chemical and sensorial qualities of olive oils obtained from ripe olives pressed together with either Olea or Citrus spp. (lemon or orange) cryomacerated leaves. General composition parameters as well as major antioxidants and antioxidant activity were measured. A panel test evaluation, as well as headspace volatile characterization (headspace solid phase microextraction, HS-SPME), were also performed. All data were compared with an EVOO extracted from the same olive batch used as control. It was possible to obtain Leaf Olive Oils (LOOs) characterized by a higher (p < 0.05) content of antioxidants, compared to the control sample, and the highest oleuropein concentration was detected in the olive oil extracted in presence of olive leaf (+50% in comparison with the control). All the LOOs showed a higher smell complexity and the scent of ripe fruit was generally mitigated. Lemon and olive LOOs showed the best smell profile.
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Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9122431] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Potato is a source of different bioactive compounds, and the potato transformation industry produces conspicuous quantities of potato peels as waste. In this context, the objective of this research was twofold: (i) the evaluation of the recovery of bioactive compounds from organic potato byproducts through an innovative multistep green extraction process; (ii) to evaluate the preservation during storage of the main quality-physicochemical parameters of minimally processed apples treated with two different natural extracts obtained. The potato extracts were obtained by solid CO2 cryomaceration followed by solid/liquid extraction based on water or 10% ethanol/water solutions. The efficacy of potato extracts, with or without 1% of citric acid, was tested in comparison with traditional preserving compounds in minimally processed apple preparation. All the extracts were characterized by a high antioxidant power and were rich in phenol compounds, showing a good activity in keeping the qualitative parameters of fresh-cut apple. A significant anti-browning effect as well as a slowing down of the softening of fruits during storage were observed. The obtained results suggest the suitability of the potato extracts as antioxidant additives for fresh-cut fruits, thus avoiding the use of unsafe chemicals.
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Tarchoune I, Sgherri C, Eddouzi J, Zinnai A, Quartacci MF, Zarrouk M. Olive Leaf Addition Increases Olive Oil Nutraceutical Properties. Molecules 2019; 24:molecules24030545. [PMID: 30717325 PMCID: PMC6384668 DOI: 10.3390/molecules24030545] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 01/31/2019] [Accepted: 02/01/2019] [Indexed: 01/18/2023] Open
Abstract
The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on the major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives and leaves of the two Tunisian varieties were harvested during the 2016/2017 crop season. Both leaves and oils were characterised for their concentrations in phenolics, tocopherols and antioxidant power. Other parameters such as free acidity, peroxide value, chlorophyll and carotenoid concentrations were also taken into consideration. Compared to Oueslati, the Neb Jmel oil showed a lower free acidity (50%) and peroxide value (5.6-fold), and higher chlorophyll (1.6-fold), total phenolics (1.3-fold), flavonoid (3-fold) and oleuropein derivative (1.5-fold) concentrations, in addition to an increased antioxidant activity (1.6-fold). Leaf addition promoted a significant increment in total chlorophyll, α-tocopherol and phenolics in both varieties, above all in Oueslati oil, due to a higher abundance of bioactive constituents in the corresponding leaves. In particular, chlorophyll and carotenoid concentrations reached values twice higher than in Neb Jmel leaves, and flavonoids and oleouperin derivatives were three-fold higher. This prevented the oxidation and the formation of peroxides, reducing the peroxide value of the fortified oil to the half. The results provide evidence on the performance of the Tunisian Neb Jmel and Oueslati varieties, showing that their oils present a chemical profile corresponding to the extra virgin olive oil category and that, after leaf addition, their nutritional value was improved.
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Affiliation(s)
- Imen Tarchoune
- Laboratoire de Biotechnologie d'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
| | - Cristina Sgherri
- Department of Agriculture, Food and Environment (DAFE), Via del Borghetto 80, 56124 Pisa, Italy.
| | - Jamel Eddouzi
- Laboratoire de Biotechnologie Appliquée à l'Agriculture, INRA Tunis, Université de Carthage, El Menzah, 1004 Tunis, Tunisia.
| | - Angela Zinnai
- Department of Agriculture, Food and Environment (DAFE), Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Mike Frank Quartacci
- Department of Agriculture, Food and Environment (DAFE), Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Mokhtar Zarrouk
- Laboratoire de Biotechnologie d'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
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Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients. Molecules 2018; 24:molecules24010065. [PMID: 30585205 PMCID: PMC6337401 DOI: 10.3390/molecules24010065] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 12/17/2018] [Accepted: 12/23/2018] [Indexed: 11/30/2022] Open
Abstract
The essential oils extracted from the peels of two Tuscany Citrus of the Massa province have been characterised. Moreover, the flavedo of these species has been used in the production of two Citrus olive oils (COOs) obtained with an innovative method in which the citrus peels are cryomacerated and then pressed with the olives. The presence of functional compounds, such as carotenoids, naringenin and minor phenolics, classifies these COOs as nutraceuticals with the potential to develop enriched foods able to promote a healthy diet. Moreover, the increased presence of tyrosol and hydroxytyrosol, compared to the unflavoured oil, further highlights the nutritional value to the two COOs, being these phenolic compounds recognized as good possible therapeutic candidates for the inhibition of neurodegenerative diseases as the Parkinson’s disease. In this perspective, the citrus peels, rich in bioactive compounds, have been valued transforming their waste nature in an innovative resource.
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12
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Sanmartin C, Venturi F, Macaluso M, Nari A, Quartacci MF, Sgherri C, Flamini G, Taglieri I, Ascrizzi R, Andrich G, Zinnai A. Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800156] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Chiara Sanmartin
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
| | - Francesca Venturi
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
| | - Monica Macaluso
- Department of PharmacyUniversity of PisaVia Bonanno Pisano, 656126PisaItaly
| | - Anita Nari
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
| | - Mike F. Quartacci
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
| | - Cristina Sgherri
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
| | - Guido Flamini
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
- Department of PharmacyUniversity of PisaVia Bonanno Pisano, 656126PisaItaly
| | - Isabella Taglieri
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
| | - Roberta Ascrizzi
- Department of PharmacyUniversity of PisaVia Bonanno Pisano, 656126PisaItaly
| | - Gianpaolo Andrich
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
| | - Angela Zinnai
- Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly
- Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly
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