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Valenčič V, Bučar-Miklavčič M, Podgornik M. Bioactive Compounds in the Oils of the Autochthonous Slovenian Olive Varieties 'Buga', 'Črnica' and 'Drobnica'. PLANTS (BASEL, SWITZERLAND) 2024; 13:1995. [PMID: 39065522 PMCID: PMC11281259 DOI: 10.3390/plants13141995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024]
Abstract
The adaptation of autochthonous olive varieties to local soil and climatic conditions can lead to a unique chemical composition and characteristics of olive oils that may differ from the generally accepted quality standards set out in the International Olive Oil Council strategy documents and EU regulations. Therefore, the fatty acid composition, biophenol, tocopherol, sterol and triterpenic dialcohol content and composition of the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' were studied for a three-year period with the aim of valorising the characteristics of the three olive varieties. Standardised and accredited analytical methods in accordance with SIST EN ISO/IEC 17025:2017 were applied. The results of the investigation showed that the highest average amount of oleic acid (75.75%) was found in the oils of the 'Črnica' variety, followed by the 'Drobnica' (72.06%) and the 'Buga' (68.73%). All three varieties are a good source of total biophenols ('Buga' 616 mg/kg, 'Drobnica' 569 mg/kg and 'Črnica' 427 mg/kg) and α-tocopherol ('Buga' 378 mg/kg, 'Drobnica' 279 mg/kg, and 'Črnica' 243 mg/kg). 'Buga' and 'Drobnica' are characterised by high amounts of total sterols, 2468 mg/kg and 2391 mg/kg, respectively, while 'Črnica' oils, in comparison, showed a lower average value of total sterols (1351 mg/kg). Due to their exceptional chemical composition, 'Buga', 'Črnica' and 'Drobnica' show great potential for the further cultivation and valorisation of traditional olive oil production in the region, thus contributing to the preservation of biodiversity and local traditions. The quality parameters of olive oil from the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' also fulfil the limits for extra virgin olive oil according to the Commission Delegated Regulation (EU) 2022/2104, despite local climatic influences. However, accelerated growth due to climatic changes affecting early harvest can lead to them falling outside these limits, which was observed in particular for the 'Buga' variety in terms of the linoleic acid content. This study emphasises the importance of timing the harvest to achieve optimum maturity and meet EU quality standards, taking into account the genetic makeup of the varieties and their response to the current climatic conditions.
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Affiliation(s)
| | | | - Maja Podgornik
- Science and Research Centre Koper, Garibaldijeva 1, 6000 Koper, Slovenia
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de Torres A, Espínola F, Moya M, Cara Corpas C, Vidal AM, Pérez-Huertas S. Maximizing Antioxidant Potential in Picual Virgin Olive Oil: Tailoring Agronomic and Technological Factors with Response Surface Methodology. Foods 2024; 13:2093. [PMID: 38998599 PMCID: PMC11241712 DOI: 10.3390/foods13132093] [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: 05/22/2024] [Revised: 06/17/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Over the past years, a prolonged drought has affected Spain, raising significant concerns across various sectors, especially agriculture. This extended period of dry weather is profoundly affecting the growth and development of olive trees, potentially impacting the quality and quantity of olive oil produced. This study aims to assess the impact of agronomic factors, i.e., olive maturation and irrigation management, as well as the technological factors involved in the production process, on the antioxidant content of Picual virgin olive oil. Mathematical models were developed to maximize the concentration of polyphenols, orthodiphenols, chlorophylls, carotenes, and tocopherols in olive oils. Findings indicate that increasing the malaxation temperature from 20 to 60 °C and reducing the mixing time from 60 to 20 min positively influenced the polyphenol and orthodiphenol content. Although irrigation did not significantly affect the polyphenols, pigments, and α-tocopherol contents, it may enhance the β- and γ-tocopherol content. Optimal conditions for producing antioxidant-enriched virgin olive oils involved olives from rainfed crops, with a moisture index of 3-4, and a 60-min malaxation process at 60 °C. Under these conditions, the total phenol content doubled, pigment content increased fourfold, and α-tocopherol content rose by 15%. These findings provide relevant knowledge to interpret the year-to-year variation in both organoleptic and analytical profiles of virgin olive oils.
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Affiliation(s)
- Antonia de Torres
- Department of Chemical, Environmental and Materials Engineering, Higher Polytechnic School of Linares, University of Jaén, University Avenue (Southern Belt), 23700 Linares, Spain
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, University of Jaén, Paraje Las Lagunillas, B-3, 23071 Jaén, Spain
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, University of Jaén, Paraje Las Lagunillas, B-3, 23071 Jaén, Spain
| | - Cristóbal Cara Corpas
- Department of Chemical, Environmental and Materials Engineering, Higher Polytechnic School of Linares, University of Jaén, University Avenue (Southern Belt), 23700 Linares, Spain
| | - Alfonso M Vidal
- Department of Chemical, Environmental and Materials Engineering, University of Jaén, Paraje Las Lagunillas, B-3, 23071 Jaén, Spain
| | - Salvador Pérez-Huertas
- Department of Chemical Engineering, Faculty of Science, University of Granada, Av. Fuente Nueva S/N, 18001 Granada, Spain
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Flores M, Reyes-García L, Ortiz-Viedma J, Romero N, Vilcanqui Y, Rogel C, Echeverría J, Forero-Doria O. Thermal Behavior Improvement of Fortified Commercial Avocado ( Persea americana Mill.) Oil with Maqui ( Aristotelia chilensis) Leaf Extracts. Antioxidants (Basel) 2021; 10:664. [PMID: 33923315 PMCID: PMC8145251 DOI: 10.3390/antiox10050664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/21/2021] [Accepted: 04/22/2021] [Indexed: 12/13/2022] Open
Abstract
Avocado oil is considered a highly prized food due to its nutritional contribution. On the other hand, Aristotelia chilensis (Molina) Stuntz (Elaeocarpaceae), common name "maqui", is an endemic fruit in Chile, well known for its exceptional antioxidant properties. In general, maqui by-products such as leaves are considered as waste. Thus, maqui leaves extracts were used to improve the stability of vegetable oils, particularly avocado oil. Hence, avocado oil was fortified with two extracts (ethyl ether and methanol) obtained of maqui leaves and exposed to 120 °C for 386 h in an oven. The results showed a high content of monounsaturated fatty acids (69.46%, mainly oleic acid), followed by polyunsaturated fatty acids (16.41%, mainly linoleic acid) and finally saturated fatty acids (14.13%). The concentration of the total phenolic compounds in the pure oil, ethyl ether and methanol maqui leaves extracts were 45.8, 83.7, and 4100.9 ppm, respectively. In addition, the antioxidant activity was 5091.6 and 19,452.5 µmol Trolox eq/g for the ethyl ether and methanol extracts, respectively. The secondary degradation compounds showed significant differences between the fortified and non-fortified samples after 144 h and the TG/DTG analysis showed a significant increment of 7 °C in the degradation temperature (Tonset) of avocado oil fortified with the methanol extract when compared to the non-fortified oil and fortified oil with ethyl ether extract. After heating for 336 h, fortified oil with methanol extract reached the limit percentages of polar compounds, while pure oil reached it in a shorter time, i.e., 240 h. Based on the results, avocado oil can be protected with natural additives such as extracts obtained from maqui leaves, leading to an increase in its thermo-oxidative stability.
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Affiliation(s)
- Marcos Flores
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Talca 3460000, Chile;
| | - Luis Reyes-García
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Talca 3460000, Chile;
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 233, Santiago 8320000, Chile; (J.O.-V.); (N.R.)
| | - Nalda Romero
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 233, Santiago 8320000, Chile; (J.O.-V.); (N.R.)
| | - Yesica Vilcanqui
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash S/N, Moquegua 18001, Peru;
| | - Cristian Rogel
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Farmacia, Universidad de Concepción, Concepción 4030000, Chile;
| | - Javier Echeverría
- Departamento de Ciencias del Ambiente, Facultad de Química y Biología Universidad Santiago de Chile, Santiago 9170022, Chile;
| | - Oscar Forero-Doria
- Departamento de Ciencias del Ambiente, Facultad de Química y Biología Universidad Santiago de Chile, Santiago 9170022, Chile;
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Yu L, Wang Y, Wu G, Jin J, Jin Q, Wang X. Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China. Food Res Int 2021; 140:109987. [PMID: 33648222 DOI: 10.1016/j.foodres.2020.109987] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 12/07/2020] [Accepted: 12/09/2020] [Indexed: 01/18/2023]
Abstract
The present study was conducted to determine the quality parameters, fatty acid profile, minor compounds (pigments, tocopherols, phenolic compounds, squalene and total sterols) and volatile compounds of olive oils from four common olive cultivars (cv. 'Koroneiki', 'Coratina', 'Frantoio' and 'Arbequina') planted in China. The effect of maturation stage on the characteristics of the oils was also evaluated. All samples were classified as extra virgin according to the standards established by IOC. Statistically significant differences (p < 0.05) were observed in the most analytical indicators of the oils among the cultivar and ripening. Coratina oils contained the highest contents of carotenoids, chlorophylls, tocopherols, phenolic compounds and high level of volatiles, demonstrating their excellent nutritional qualities and pleasant flavors. Whereas, Koroneiki oils contained the highest contents of oleic acid and squalene. Further, high levels of total sterols were found in Frantoio and Arbequina oils. Phenolic compounds and volatiles decreased with increase of ripe degree, which indicated the oils from green olive fruits possess better quality and flavor.
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Affiliation(s)
- Le Yu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Yongjin Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China.
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Mikrou T, Pantelidou E, Parasyri N, Papaioannou A, Kapsokefalou M, Gardeli C, Mallouchos A. Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition. Molecules 2020; 25:E3818. [PMID: 32839421 PMCID: PMC7503666 DOI: 10.3390/molecules25173818] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/06/2020] [Accepted: 08/20/2020] [Indexed: 01/22/2023] Open
Abstract
Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68 monovarietal EVOOs, originating from three regions of Greece (Peloponnese, Crete, and Lesvos) and two local cultivars (Koroneiki and Kolovi), were obtained during the harvesting period of 2018-2019. Fatty acids, squalene, and tocopherols were determined chromatographically according to official methods in order to study the effect of cultivar and geographical origin. Squalene and γ-tocopherol differed significantly amongst the cultivars tested. Koroneiki samples exhibited higher squalene content than Kolovi samples, whereas the opposite was observed for γ-tocopherol. The tocopherol level was highly geographical dependent, with EVOOs from Peloponnese displaying the highest concentration of α-tocopherol, whereas the content of γ-tocopherol was significantly higher in samples from Lesvos. Unsupervised and supervised multivariate analysis resulted in a satisfactory grouping of EVOOs according to cultivar. γ-Tocopherol, squalene, and the majority of fatty acids were the most discriminant variables, with γ-tocopherol, linoleic, linolenic, and gadoleic acid being present at higher levels in samples from the Kolovi cultivar. Koroneiki samples were characterized with higher levels of squalene, palmitic, palmitoleic, and arachidic acid.
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Affiliation(s)
- Theano Mikrou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Elisavet Pantelidou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Niki Parasyri
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Andreas Papaioannou
- Food Analytical & Research Laboratories of Athens, Hellenic Food Authority (EFET), 115 26 Athina, Greece;
| | - Maria Kapsokefalou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Chrysavgi Gardeli
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
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Rodrigues N, Casal S, Cruz R, Peres AM, Baptista P, Pereira JA. GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12339] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - Susana Casal
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of PharmacyUniversity of Porto Rua de Jorge Viterbo Ferreira, 228, Porto 4050‐313 Portugal
| | - Rebeca Cruz
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of PharmacyUniversity of Porto Rua de Jorge Viterbo Ferreira, 228, Porto 4050‐313 Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - Paula Baptista
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Bragança 5300‐253 Portugal
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Abenavoli L, Milanović M, Milić N, Luzza F, Giuffrè AM. Olive oil antioxidants and non-alcoholic fatty liver disease. Expert Rev Gastroenterol Hepatol 2019; 13:739-749. [PMID: 31215262 DOI: 10.1080/17474124.2019.1634544] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Introduction: Non-alcoholic fatty liver disease (NAFLD) is estimated to affect 25% of adult people worldwide. Nowadays, there is no definite treatment for NAFLD. International guidelines define an approach based on lifestyle changes, included a health alimentary regimen. The Mediterranean diet (MD) represents the gold standard in preventive medicine, probably due to the harmonic combination of many elements with antioxidant and anti-inflammatory properties. Its prescription is also recommended in patients with NAFLD. Olive oil, as part of MD, is associated with benefits on human health especially regarding the cardiovascular system, obesity, diabetes and related metabolic disorders. Areas covered: An overview of the beneficial effects of olive oil in the prevention and treatment of NAFLD is given. Expert opinion: A large body of evidence emphasizes that olive oil, used as primary source of fat in MD, may play a crucial role in the health benefits of NAFLD patients. However, there are still scarce clinical data that evaluate the direct effect of olive oil in human with NAFLD.
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Affiliation(s)
- Ludovico Abenavoli
- a Department of Health Sciences, University "Magna Græcia" , Catanzaro , Italy
| | - Maja Milanović
- b Faculty of Medicine, Department of Pharmacy, University of Novi Sad , Novi Sad , Serbia
| | - Nataša Milić
- b Faculty of Medicine, Department of Pharmacy, University of Novi Sad , Novi Sad , Serbia
| | - Francesco Luzza
- a Department of Health Sciences, University "Magna Græcia" , Catanzaro , Italy
| | - Angelo Maria Giuffrè
- c Department of Agricultural, University "Mediterranea" , Reggio, Calabria , Italy
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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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Tietel Z, Dag A, Yermiyahu U, Zipori I, Beiersdorf I, Krispin S, Ben-Gal A. Irrigation-induced salinity affects olive oil quality and health-promoting properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1180-1189. [PMID: 30047164 DOI: 10.1002/jsfa.9287] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 06/24/2018] [Accepted: 07/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Olive oil, a functional food, is increasingly produced from trees irrigated with water containing high concentrations of salts. We studied the effects of irrigation-induced salinity on quality and health-related compounds in olive oil. Trees (cv Barnea) were grown in lysimeters with continuous control and monitoring of root-zone salinity. Salinity in the root zone was altered by changing irrigation solution salinity or by changing the extent of leaching. Extracted oil was analyzed for quality parameters including free fatty acid content, polyphenol, tocopherol, sterol and carotenoid levels, fatty acid (FA) profile, and antioxidative capacity. RESULTS While not all parameters changed, fruit water percentage and fruit oil content significantly decreased with increasing exposure to salt. As salinity increased, there was a desirable rise in measured polyphenol and tocopherol levels and a contrasting undesirable reduction in a number of important compounds, including 16:1 and 18:3 FA. CONCLUSION The possible negative effects on olive oil quality due to FA-related parameters should concern producers dependent on, or considering, irrigation with high-salinity water sources. A number of important quality parameters were differentially influenced by the method of inducing the root zone salinity, suggesting that additional environmental variables leading to oxidative responses were affected by the treatments. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Zipora Tietel
- Food Quality and Safety, Agricultural Research Organization, Gilat Research Center, M.P. Negev, Israel
| | - Arnon Dag
- Fruit Tree Sciences, Agricultural Research Organization, Gilat Research Center, M.P. Negev, Israel
| | - Uri Yermiyahu
- Soil Chemistry, Plant Nutrition and Microbiology, Agricultural Research Organization, Gilat Research Center, M.P. Negev, Israel
| | - Isaac Zipori
- Fruit Tree Sciences, Agricultural Research Organization, Gilat Research Center, M.P. Negev, Israel
| | - Ian Beiersdorf
- Environmental Physics and Irrigation, Agricultural Research Organization, Gilat Research Center, M.P. Negev, Israel
| | - Shani Krispin
- Food Quality and Safety, Agricultural Research Organization, Gilat Research Center, M.P. Negev, Israel
| | - Alon Ben-Gal
- Environmental Physics and Irrigation, Agricultural Research Organization, Gilat Research Center, M.P. Negev, Israel
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Flores García M, Vergara CE, Forero-Doria O, Guzman L, Perez-Camino MDC. Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3206-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3164-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Harbeoui H, Bettaieb Rebey I, Ouerghemmi I, Aidi Wannes W, Zemni H, Zoghlami N, Khan NA, Ksouri R, Tounsi MS. Biochemical characterization and antioxidant activity of grape (Vitis vinifera
L.) seed oils from nine Tunisian varieties. J Food Biochem 2018. [DOI: 10.1111/jfbc.12595] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Hela Harbeoui
- Laboratory of Aromatic and Medicinal plants; Technopol; Hammam-Lif Tunisia
- Faculty of Sciences of Bizerte; Carthage University; Tunisia
- Laboratory of Nutrition & Toxicology, UMR 1231 INSERM; University of Burgundy; Franche-Comté France
| | | | - Ines Ouerghemmi
- Laboratory of Aromatic and Medicinal plants; Technopol; Hammam-Lif Tunisia
- Faculty of Sciences of Bizerte; Carthage University; Tunisia
| | - Wissem Aidi Wannes
- Laboratory of Aromatic and Medicinal plants; Technopol; Hammam-Lif Tunisia
| | - Hassen Zemni
- Laboratory of Molecular Plant Physiology; Technopol; Hammam-Lif Tunisia
| | - Néjia Zoghlami
- Laboratory of Molecular Plant Physiology; Technopol; Hammam-Lif Tunisia
| | - Naim Akhtar Khan
- Laboratory of Nutrition & Toxicology, UMR 1231 INSERM; University of Burgundy; Franche-Comté France
| | - Riadh Ksouri
- Laboratory of Aromatic and Medicinal plants; Technopol; Hammam-Lif Tunisia
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Tresserra-Rimbau A, Lamuela-Raventos RM, Moreno JJ. Polyphenols, food and pharma. Current knowledge and directions for future research. Biochem Pharmacol 2018; 156:186-195. [PMID: 30086286 DOI: 10.1016/j.bcp.2018.07.050] [Citation(s) in RCA: 148] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Accepted: 07/31/2018] [Indexed: 12/19/2022]
Abstract
Polyphenols are a large family of phytochemicals with great chemical diversity, known to be bioactive compounds of foods, species, medicinal plants and nutraceuticals. These compounds are ingested through the diet in significant amounts, around 1 g per day, an amount that be may be increased through supplements. The in vitro action of many representative polyphenols has been reported. However, their beneficial effects and their role in modulating the risk of high-prevalence diseases are difficult to demonstrate due to the wide variability of polyphenol structures and bioactive actions; the complexity of estimating the polyphenol content of food as a result of their variability in foods and cooked dishes; the potential modulation of the effects of polyphenols by food matrices; the addition of polyphenols and their synergistic interactions with each other and with other dietary bioactive components; the modulation of polyphenol bioavailability as a consequence of food composition and culinary techniques; their metabolism by the human body and the polyphenol gut microbiota metabolism in each metabotypes. Computational strategies, including virtual screening, shape-similarity-screening and molecular docking, were recently used to identify potential targets of polyphenols and thus gain a better understanding of the therapeutic effects exerted of polyphenols and modify natural polyphenol structures to potentiate specific activities. Here, we present the most relevant current knowledge and propose directions for future research in these fields, from the culinary world to the clinical setting. We hope this commentary will prompt scientists and clinicians to consider the therapeutic value of bioactive polyphenols and help shed some light on how much scientific truth lies in Hippocrates' famous quote: "Let your food be your medicine".
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Affiliation(s)
- Anna Tresserra-Rimbau
- Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Center, University Rovira i Virgili, Reus, Spain; CIBER Fisiopatologia de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Rosa M Lamuela-Raventos
- CIBER Fisiopatologia de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain; Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain; Institute of Nutrition and Food Safety, University of Barcelona, Barcelona, Spain
| | - Juan J Moreno
- CIBER Fisiopatologia de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain; Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain; Institute of Nutrition and Food Safety, University of Barcelona, Barcelona, Spain.
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Control of olive cultivar irrigation by front-face fluorescence excitation-emission matrices in combination with PARAFAC. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.01.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Souza PALD, Marcadenti A, Portal VL. Effects of Olive Oil Phenolic Compounds on Inflammation in the Prevention and Treatment of Coronary Artery Disease. Nutrients 2017; 9:E1087. [PMID: 28973999 PMCID: PMC5691704 DOI: 10.3390/nu9101087] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 09/15/2017] [Accepted: 09/27/2017] [Indexed: 12/13/2022] Open
Abstract
Coronary artery disease (CAD) is responsible for more than 7 million deaths worldwide. In the early stages of the development of atherosclerotic plaques, cardiovascular risk factors stimulate vascular endothelial cells, initiating an inflammatory process, fundamental in the pathogenesis of CAD. The inclusion of potentially cardioprotective foods, such as olive oil, to the diet, may aid in the control of these risk factors, and in the reduction of cytokines and inflammatory markers. The present review aims to address the interaction between phenolic compounds present in olive oil, and inflammation, in the prevention and treatment of CAD. In vitro and in vivo studies suggest that phenolic compounds, such as hydroxytyrosol, tyrosol, and their secoiridoid derivatives, may reduce the expression of adhesion molecules and consequent migration of immune cells, modify the signaling cascade and the transcription network (blocking the signal and expression of the nuclear factor kappa B), inhibit the action of enzymes responsible for the production of eicosanoids, and consequently, decrease circulating levels of inflammatory markers. Daily consumption of olive oil seems to modulate cytokines and inflammatory markers related to CAD in individuals at risk for cardiovascular diseases. However, clinical studies that have evaluated the effects of olive oil and its phenolic compounds on individuals with CAD are still scarce.
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Affiliation(s)
- Priscilla Azambuja Lopes de Souza
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
| | - Aline Marcadenti
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
- Postgraduate Program in Nutrition Sciences, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite Avenue, 245, Porto Alegre RS 90050-170, Brazil.
| | - Vera Lúcia Portal
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
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Hlima HB, Ayed RB, Ennouri K, Smaoui S. Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis. J Oleo Sci 2017; 66:963-971. [PMID: 28794314 DOI: 10.5650/jos.ess17080] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Virgin olive oils extracted from three principal Tunisian olive cultivars (Chemlali, Chetoui and Zarrazi) and coming from four different regions (Sfax, Beja, Gabes and Medenine) along the Tunisian costs were analysed. The quality indices as well as fatty acids and phenolic acids content of oil samples were examined using univariate and multivariate statistical analysis. The finding demonstrated that significant differences (p < 0.05) were found in quality indices between the different cultivars and that fatty acid content is the most informative in discriminating olive oils from production sites that are different by geographical and climatic parameters. In fact, southern cultivars (Zarrazi Gabes and Zarrazi Medenine) have the best fatty acid combination according to their oxidative effect. Besides, phenolic acids content was not useful in discriminating olive oil samples and could depend not only on geographic location but also on olive variety and agronomic practices. Nevertheless, Principal Component Analysis allowed us to highlight the Chemlali Beja olive oil for its interesting oxidative stability, fatty acid composition and its richness in phenolic acids content.
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Affiliation(s)
- Hajer Ben Hlima
- Unité de Biotechnologie des Algues, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax
| | - Rayda Ben Ayed
- Molecular and Cellular Screening Process Laboratory, Center of Biotechnology of Sfax
| | - Karim Ennouri
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax
| | - Slim Smaoui
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax
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Nsir H, Taamalli A, Valli E, Bendini A, Gallina Toschi T, Zarrouk M. Chemical Composition and Sensory Quality of Tunisian ‘Sayali’ Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3000-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Ambra R, Natella F, Lucchetti S, Forte V, Pastore G. α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils. Int J Food Sci Nutr 2016; 68:538-545. [PMID: 27931126 DOI: 10.1080/09637486.2016.1265099] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Fatty acids and bioactive lipophilic and hydrophilic compounds (tocopherols, β-carotene, lutein, squalene, total polyphenols and secoiridoids) in monocultivar Italian extra-virgin olive oil (EVOO) samples produced from the Leccino cultivar and six other yet uncharacterised cultivars (Rustica, Carpinetana, Dritta, Gentile di Chieti and Intosso) were analysed, also taking into account the effect of the type of decanter used for the oil extraction. Significant differences among cultivars were found for α-tocopherol and squalene, but not for carotenoids. Among phenols, cultivars significantly influenced oleuropein and ligstroside aglycones contents, but not those of the dialdehydic form of decarboxymethyl elenolic acid linked neither to tyrosol nor hydroxytyrosol. As previously reported, phenol is quantitatively affected by the type of decanter used for oil extraction. Accordingly, we found that the two-phases decanter preserved in the oil 1.5 times more phenolic compounds as compared with three-phases, whereas it did not influence the amount of lipophilic compounds. Moreover, our data statistically support the finding that type of decanter affects phenols also qualitatively. In fact, the two-phases decanter preferably preserved more the hydroxytyrosol secoiridoid derivatives than the tyrosol ones. Our results from one hand characterise for the first time oils previously unreported, from the other give some new indications on the relative role of factors relevant for the achievement of biologically active extra-virgin oil, i.e. the cultivar and technological ones.
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Affiliation(s)
- Roberto Ambra
- a Food and Nutrition Research Center - Council for Agricultural Research and Economics , Rome , Italy
| | - Fausta Natella
- a Food and Nutrition Research Center - Council for Agricultural Research and Economics , Rome , Italy
| | - Sabrina Lucchetti
- a Food and Nutrition Research Center - Council for Agricultural Research and Economics , Rome , Italy
| | - Valentina Forte
- a Food and Nutrition Research Center - Council for Agricultural Research and Economics , Rome , Italy
| | - Gianni Pastore
- a Food and Nutrition Research Center - Council for Agricultural Research and Economics , Rome , Italy
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Yawata M, Satoh T, Iwahashi M, Hori R, Takeuchi S, Shiramasa H, Totani N. The Antioxidation Mechanism of Polydimethylsiloxane in Oil. J Oleo Sci 2015; 64:853-9. [PMID: 26179005 DOI: 10.5650/jos.ess15064] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Strong and stable antioxidation effects of polydimethylsiloxane (PDMS) are widely accepted and utilized in commercial frying oil; however, the mechanism is not fully established. On the other hand, canola oil contains about 700 ppm (mg/kg-oil) of the natural antioxidant, tocopherol. Canola oil containing 0, 1 and 10 ppm added PDMS was heated at 180°C for 1 h under stirring, then left for 2-3 days at room temperature; this treatment was repeated 5 times. Compared to pure canola oil, PDMS-containing canola oil exhibited remarkably lower peroxide, p-anisidine and acid values, a lower decrease in tocopherol content but a higher oxygen content during the heating experiments, implicating low oxygen consumption for the oxidation. While PDMS has not been known to exhibit antioxidative effects at ambient temperatures, the present results show that PDMS prevents autoxidation as well as thermal oxidation. In addition, PDMS, not tocopherols, provided the major antioxidative effect during intermittent heating, and the decrease of tocopherols was significantly inhibited by PDMS. Phase contrast microscopy confirmed that PDMS contained in canola oil was suspended as particles. Also, the oxygen content in standing PDMS-containing canola oil decreased as the depth of oil increased, corresponding to the PDMS distribution, which also decreased as the depth of oil increased. Moreover, PDMS had a higher affinity for oxygen than canola oil in a mixture of canola oil/PDMS, 1:1 v/v. Thus, it is suggested that PDMS restricted the behavior of oxygen dissolved in canola oil by attracting oxygen in and around the PDMS particles, which is wholly different from the radical scavenging antioxidation of tocopherol.
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Affiliation(s)
- Miho Yawata
- Faculty of Nutrition, Kobe-Gakuin University
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Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400197] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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de Fernandez MDLA, SotoVargas VC, Silva MF. Phenolic Compounds and Antioxidant Capacity of Monovarietal Olive Oils Produced in Argentina. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2558-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Orhan IE, Kartal M, Gülpinar AR, Yetkin G, Orlikova B, Diederich M, Tasdemir D. Inhibitory effect of St. John׳s Wort oil macerates on TNFα-induced NF-κB activation and their fatty acid composition. JOURNAL OF ETHNOPHARMACOLOGY 2014; 155:1086-1092. [PMID: 24993886 DOI: 10.1016/j.jep.2014.06.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2014] [Revised: 06/11/2014] [Accepted: 06/12/2014] [Indexed: 06/03/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The oil macerates of Hypericum perforatum L. (St. John׳s Wort=SJW) have a long history of medicinal use and SJW has been used in traditional medicine both orally and topically for centuries worldwide mainly for wound healing, ulcer and inflammation. MATERIALS AND METHODS We analyzed the fatty acid composition of 10 traditionally (home-made) and 13 commercially (ready-made) prepared SJW oil macerates by GC-MS. The acid, peroxide, iodine, saponification values, and the unsaponifiable matters of the samples were determined according to the European Pharmacopoeia. We also explored potential mechanism of wound healing effect of the samples, i.e. TNFα-induced NF-κB activation. RESULTS The most home-made oil samples contained oleic acid predominantly and complied with the requirements set for olive oil by European Pharmacopoeia. However, majority of the ready-made samples appeared to have adulteration with some other oils. Moderate NF-κB inhibitory effects have been observed with some of the oil samples. CONCLUSION This study sheds light on the fact that application of the proper traditional method to prepare olive oil macerates from Hypericum perforatum is able to get bioactive constituents in the oil. Besides, inhibition of TNFα-induced NF-κB activation appears to be a potential mechanism for topical wound healing activity of SJW oil macerates.
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Affiliation(s)
- Ilkay Erdogan Orhan
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey.
| | - Murat Kartal
- Department of Pharmacognosy, Faculty of Pharmacy, Ankara University, 06100 Ankara, Turkey
| | - Ali Rifat Gülpinar
- Department of Pharmacognosy, Faculty of Pharmacy, Ankara University, 06100 Ankara, Turkey
| | - Gülin Yetkin
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey
| | - Barbora Orlikova
- Department of Pharmacy, College of Pharmacy, Seoul National University, Seoul 151-742, Republic of Korea; Laboratoire de Biologie Moléculaire et Cellulaire du Cancer, Hôpital Kirchberg, L-2540 Luxembourg, Luxembourg
| | - Marc Diederich
- Department of Pharmacy, College of Pharmacy, Seoul National University, Seoul 151-742, Republic of Korea
| | - Deniz Tasdemir
- School of Chemistry, National University of Ireland Galway, Ireland.
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