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Lazzez A, Quintanilla-Casas B, Vichi S. Combining different biomarkers to distinguish Chemlali virgin olive oils from different geographical areas of Tunisia. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3295-3305. [PMID: 36794483 DOI: 10.1002/jsfa.12506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 01/27/2023] [Accepted: 02/16/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Despite their high potential, Tunisian virgin olive oils (VOOs) are mainly exported in bulk or blended with VOOs of other origin, hindering their international market placement. To face this situation, their valorization is needed by highlighting their unique features and by developing tools to guarantee their geographical authenticity. Compositional features of Chemlali VOOs produced in three Tunisian regions were assessed to identify suitable authenticity markers. RESULTS Quality indices ensured the quality of the VOOs studied. Volatile compounds, total phenols, fatty acid (FA) and chlorophylls are significantly influenced by the region of origin, which was justified by the differences found in soil and climatic conditions of the three geographical regions. To explore the capabilities of these markers for the geographical authentication of Tunisian Chemlali VOOs, classification models based on partial least squares-discriminant analysis (PLS-DA) were developed by grouping the minimum number of variables allowing the highest discrimination power, minimizing in this way the analytical procedure. The PLS-DA authentication model based on combining volatile compounds with FA or with total phenols achieved a correct classification of 95.7% of the VOOs according to their origin, as assessed by 10%-out cross-validation. Sidi Bouzid Chemlali VOOs achieved 100% of correct classification, while the misclassification between Sfax and Enfidha ones did not exceed 10%. CONCLUSIONS These results allowed to establish the most promising and affordable combination of markers for the geographical authentication of Tunisian Chemlali VOOs from distinct production regions and provide the basis to further develop authentication models based on wider datasets. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Aida Lazzez
- Unité Technologie et Qualité, Institut de l'Olivier Sfax, Sfax, Tunisia
| | - Beatriz Quintanilla-Casas
- Department de Nutrició, Ciències de l'Alimentació i Gastronomia, INSA - XaRTA, Universitat de Barcelona, Campus de l'Alimentació de Torribera, Santa Coloma de Gramenet, Spain
| | - Stefania Vichi
- Department de Nutrició, Ciències de l'Alimentació i Gastronomia, INSA - XaRTA, Universitat de Barcelona, Campus de l'Alimentació de Torribera, Santa Coloma de Gramenet, Spain
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Gonçalves TR, Galastri Teixeira G, Santos PM, Matsushita M, Valderrama P. Excitation-Emission matrices and PARAFAC in the investigation of the bioactive compound effects from the flavoring process in olive oils. Microchem J 2022. [DOI: 10.1016/j.microc.2022.108360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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3
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Monitoring the fatty acid and volatile compositions of Tunisian virgin olive oils using HS-SPME–GC–MS with regard to growing area. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04097-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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4
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Quintanilla-Casas B, Torres-Cobos B, Guardiola F, Servili M, Alonso-Salces RM, Valli E, Bendini A, Toschi TG, Vichi S, Tres A. Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration. Food Chem 2022; 378:132104. [PMID: 35078099 DOI: 10.1016/j.foodchem.2022.132104] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 12/31/2021] [Accepted: 01/05/2022] [Indexed: 12/28/2022]
Abstract
According to the last report from the European Union (EU) Food Fraud Network, olive oil tops the list of the most notified products. Current EU regulation states geographical origin as mandatory for virgin olive oils, even though an official analytical method is still lacking. Verifying the compliance of label-declared EU oils should be addressed with the highest priority level. Hence, the present work tackles this issue by developing a classification model (PLS-DA) based on the sesquiterpene hydrocarbon fingerprint of 400 samples obtained by HS-SPME-GC-MS to discriminate between EU and non-EU olive oils, obtaining an 89.6% of correct classification for the external validation (three iterations), with a sensitivity of 0.81 and a specificity of 0.95. Subsequently, multi-class discrimination models for EU and non-EU countries were developed and externally validated (with three different validation sets) with successful results (average of 92.2% of correct classification for EU and 96.0% for non-EU countries).
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Affiliation(s)
- Beatriz Quintanilla-Casas
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
| | - Berta Torres-Cobos
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
| | - Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Via San Costanzo S.n.c., 06126 Perugia, Italy
| | - Rosa Maria Alonso-Salces
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata (UNMdP), Funes 3350, 7600 Mar del Plata, Argentina
| | - Enrico Valli
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum - Università di Bologna, Piazza Goidanich, 60, I-47521, Cesena, Italy
| | - Alessandra Bendini
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum - Università di Bologna, Piazza Goidanich, 60, I-47521, Cesena, Italy
| | - Tullia Gallina Toschi
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum - Università di Bologna, Piazza Goidanich, 60, I-47521, Cesena, Italy
| | - Stefania Vichi
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain.
| | - Alba Tres
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
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Sets of internal and external factors influencing olive oil (Olea europaea L.) composition: a review. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03947-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Kritikou E, Kalogiouri NP, Kostakis M, Kanakis DC, Martakos I, Lazarou C, Pentogennis M, Thomaidis NS. Geographical Characterization of Olive Oils from the North Aegean Region Based on the Analysis of Biophenols with UHPLC-QTOF-MS. Foods 2021; 10:foods10092102. [PMID: 34574212 PMCID: PMC8468971 DOI: 10.3390/foods10092102] [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: 07/20/2021] [Revised: 08/29/2021] [Accepted: 09/03/2021] [Indexed: 11/16/2022] Open
Abstract
Olive oil is famous due to the nutritional properties and beneficial health effects. The exceptional properties of virgin (VOO) and extra virgin olive oil (EVOO) are credited to the bioactive constituents of their polar fraction, the phenolic compounds. The concentration and composition of biophenols can be influenced by the geographical origin, the cultivar, as well as several agronomic and technological parameters. In this study, an ultra-high-performance liquid chromatography coupled to quadrupole-time of flight tandem mass spectrometry (UHPLC-QTOF-MS) method was used to determine biophenols in Greek EVOOs from five islands originating from the North Aegean Region (Chios, Fournoi, Ikaria, Lesvos, and Samos) through target and suspect screening. In total, 14 suspect and 5 target compounds were determined in the analyzed EVOOs. The quantitative and semiquantitative results were compared to investigate discriminations between different regions. Significant differences were found between the islands based on the overall phenolic content and the concentration levels of individual compounds, as well. In the case of Lesvos, the territory was separated in subdivisions (zones), and each zone was studied individually.
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The use of analytical techniques coupled with chemometrics for tracing the geographical origin of oils: A systematic review (2013-2020). Food Chem 2021; 366:130633. [PMID: 34332421 DOI: 10.1016/j.foodchem.2021.130633] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/14/2021] [Accepted: 07/16/2021] [Indexed: 11/20/2022]
Abstract
The global market for imported, high-quality priced foods has grown dramatically in the last decade, as consumers become more conscious of food originating from around the world. Many countries require the origin label of food to protect consumers need about true characteristics and origin. Regulatory authorities are looking for an extended and updated list of the analytical techniques for verification of authentic oils and to support law implementation. This review aims to introduce the efforts made using various analytical tools in combination with the multivariate analysis for the verification of the geographical origin of oils. The popular analytical tools have been discussed, and scientometric assessment that underlines research trends in geographical authentication and preferred journals used for dissemination has been indicated. Overall, we believe this article will be a good guideline for food industries and food quality control authority to assist in the selection of appropriate methods to authenticate oils.
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Wali A, Damak F, Kawada K, Isoda H, Tamura K, Ksibi M. The effects of geographic region and cultivar on oxidative stability and elemental analysis of Tunisian extra virgin olive oil. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03717-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Casado-Díaz A, Dorado G, Quesada-Gómez JM. Influence of olive oil and its components on mesenchymal stem cell biology. World J Stem Cells 2019; 11:1045-1064. [PMID: 31875868 PMCID: PMC6904865 DOI: 10.4252/wjsc.v11.i12.1045] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 08/29/2019] [Accepted: 11/04/2019] [Indexed: 02/06/2023] Open
Abstract
Extra virgin olive oil is characterized by its high content of unsaturated fatty acid residues in triglycerides, mainly oleic acid, and the presence of bioactive and antioxidant compounds. Its consumption is associated with lower risk of suffering chronic diseases and unwanted processes linked to aging, due to the antioxidant capacity and capability of its components to modulate cellular signaling pathways. Consumption of olive oil can alter the physiology of mesenchymal stem cells (MSCs). This may explain part of the healthy effects of olive oil consumption, such as prevention of unwanted aging processes. To date, there are no specific studies on the action of olive oil on MSCs, but effects of many components of such food on cell viability and differentiation have been evaluated. The objective of this article is to review existing literature on how different compounds of extra virgin olive oil, including residues of fatty acids, vitamins, squalene, triterpenes, pigments and phenols, affect MSC maintenance and differentiation, in order to provide a better understanding of the healthy effects of this food. Interestingly, most studies have shown a positive effect of these compounds on MSCs. The collective findings support the hypothesis that at least part of the beneficial effects of extra virgin olive oil consumption on health may be mediated by its effects on MSCs.
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Affiliation(s)
- Antonio Casado-Díaz
- CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Hospital Universitario Reina Sofía, Córdoba 14004, Spain
| | - Gabriel Dorado
- Departement Bioquímica y Biología Molecular, Campus Rabanales C6-1-E17, Campus de Excelencia Internacional Agroalimentario (ceiA3), Universidad de Córdoba, CIBERFES, Córdoba 14071, Spain
| | - José Manuel Quesada-Gómez
- Unidad de Gestión Clínica de Endocrinología y Nutrición, CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Hospital Universitario Reina Sofía, Córdoba 14004, Spain.
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10
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Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1854539] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.
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Assessment of Tunisian virgin olive oils via synchronized analysis of sterols, phenolic acids, and fatty acids in combination with multivariate chemometrics. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03303-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Rizwan S, Benincasa C, Mehmood K, Anjum S, Mehmood Z, Alizai GH, Azam M, Perri E, Sajjad A. Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils from Selected Italian Cultivars Introduced in Southwestern Province of Pakistan. J Oleo Sci 2018; 68:33-43. [PMID: 30542008 DOI: 10.5650/jos.ess18150] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Mediterranean olive trees have been cultivated in Pakistan for decades to promote olive cultivation and use of olive oil. The qualitative characteristics of seven mono and one multi-varietal extra virgin olive oils (EVOOs) extracted from Italian cultivars grown in different areas of Balochistan a southwestern province of Pakistan were evaluated. Present study aims to assess the impact of bioclimatological change on biochemical profile of exotic cultivars. The dominating fatty acids found in analyzed EVOOs were oleic (65-72%), linoleic (10.61-18.33%) and palmitic acids (12-16%). The tocopherols α, (β+γ) and δ contents showed a great diversity which ranged from (60-408) mg/kg while, total phenol concentration ranged from (200-370) mg/kg. The analyses of phenolic compounds revealed the presence of phenolic acids, phenolic alcohols, secoiridoids, flavonoids, oleuropein and verbascosides. One-way ANOVA revealed significant differences (p < 0.05) regarding studied parameters. Principal component analysis (PCA) was applied to identify the main components and to classify samples into groups in terms of fatty acids and phenolic profiles. The first group (Frantoio, Moraiolo, Pendolino, Multi-varietal mixture) characterized by high amount of oleic acid and MUFAs/PUFAs ratio. The second group (Maurino and Leccino) correlates with SFAs and third (Ottobrattica, Coratina) with PUFAs. Based on the PCA of phenolic profile the studied cultivars were divided into two main groups. Morialo, Pendolino and Maurino correlated with (phenolic acids, hydroxytyrosol, flavonoids and secoiridoids). Frantoio, Ottobrattica, Coratina, multi-varietal and Leccino were correlated with oleuropein, tyrosol and ligstroside aglycon. The obtained data was compared with those obtained from same cultivars in their original and/or different growing area. Marked differences were observed in the composition of oleic, linoleic, palmitic acids, secoiridoids and total phenolic contents. These differences could be due to change in geographical location and climatical condition of Balochistan. The cultivar Moraiolo has shown best adaptation and preserved its biochemical composition among all studied cultivars.
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Affiliation(s)
- Sabeena Rizwan
- Institute of Biochemistry, University of Balochistan.,Department of Chemistry, Sardar Bahadur Khan, Women's University
| | - Cinzia Benincasa
- CREA Research Centre for Olive, Citrus and Tree Fruit, C.da Li Rocchi
| | | | | | - Zahid Mehmood
- Institute of Biochemistry, University of Balochistan
| | | | - Muhammad Azam
- Institute of Biochemistry, University of Balochistan
| | - Enzo Perri
- CREA Research Centre for Olive, Citrus and Tree Fruit, C.da Li Rocchi
| | - Ashif Sajjad
- Institute of Biochemistry, University of Balochistan
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