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Martakos I, Katsianou P, Koulis G, Efstratiou E, Nastou E, Nikas S, Dasenaki M, Pentogennis M, Thomaidis N. Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study. Molecules 2021; 26:7182. [PMID: 34885766 PMCID: PMC8659053 DOI: 10.3390/molecules26237182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 11/17/2022] Open
Abstract
In this study, an overall survey regarding the determination of several bioactive compounds in olive fruit is presented. Two methodologies were developed, one UPLC-Q-TOF-MS method for the determination of olive fruit phenolic compounds and one HPLC-DAD methodology targeting the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, β, -γ, δ-) and squalene. Target and suspect screening workflows were developed for the thorough fingerprinting of the phenolic fraction of olives. Both methods were validated, presenting excellent performance characteristics, and can be used as reliable tools for the monitoring of bioactive compounds in olive fruit samples. The developed methodologies were utilized to chemical characterize the fruits of the Kolovi olive variety, originating from the island of Lesvos, North Aegean Region, Greece. Twenty-five phenolic compounds were identified and quantified in Kolovi olives with verbascoside, hydroxytyrosol, oleacein and oleomissional found in significantly high concentrations. Moreover, 12 new bioactive compounds were identified in the samples using an in-house suspect database. The results of pigments analysis suggested that Kolovi variety should be characterized as low pigmentation, while the tocopherol and squalene content was relatively high compared to other olive varieties. The characterization of Kolovi olive bioactive content highlighted the high nutritional and possible economic value of the Kolovi olive fruit.
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Affiliation(s)
- Ioannis Martakos
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece
| | - Panagiota Katsianou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
| | - Georgios Koulis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece
| | - Elvira Efstratiou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
| | - Eleni Nastou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
| | - Stylianos Nikas
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
| | - Marilena Dasenaki
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece
| | - Michalis Pentogennis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
| | - Nikolaos Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (I.M.); (P.K.); (G.K.); (E.E.); (E.N.); (S.N.); (M.P.); (N.T.)
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Dourou AM, Brizzolara S, Famiani F, Tonutti P. Changes in volatile organic composition of olive oil extracted from cv. 'Leccino' fruit subjected to ethylene treatments at different ripening stages. J Sci Food Agric 2021; 101:3981-3986. [PMID: 33336798 DOI: 10.1002/jsfa.11024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/10/2020] [Accepted: 12/18/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Olive, as a non-climacteric fruit, is presumed to be ethylene independent with regard to ripening triggering/coordination. Nevertheless, studies have demonstrated that postharvest ethylene treatments induce changes in composition and properties also of non-climacteric fruits, including aroma profiles, a key quality parameter of extra virgin olive oils. Olive fruit of cv. 'Leccino' harvested at two distinct ripening stages (less advanced ripening, LAR; and more advanced ripening, MAR, with Jaén index of 4.58 and 5.10, respectively) were subjected to ethylene (1000 ppm in air) treatment for 24 h before oil extraction. RESULTS Based on multivariate analysis of volatile organic compound (VOCs), the effect of ethylene treatment appeared to be more pronounced in MAR samples. However, differences in organoleptic analysis were also detected in ethylene-treated LAR olive oils. Ethylene seems to selectively affect linolenic/linoleic acid metabolism, particularly concerning the C5 pathway, and reduce specific defect-associated compounds. CONCLUSION Exogenous ethylene applied to cv. 'Leccino' olives before processing was effective in inducing specific changes in the VOC profiles of the resulting oil. The effect was different depending on the ripening stage of the harvested olives. The lipoxygenase pathway (including the production of C5 compounds) and fermentative-related compounds appeared to be affected by the treatment. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | - Franco Famiani
- Department of Agricultural Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Pietro Tonutti
- Institute of Life Sciences, Scuola Superiore Sant'Anna, Pisa, Italy
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Tamborrino A, Taticchi A, Romaniello R, Perone C, Esposto S, Leone A, Servili M. Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine. Ultrason Sonochem 2021; 73:105505. [PMID: 33714088 PMCID: PMC7960535 DOI: 10.1016/j.ultsonch.2021.105505] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 06/12/2023]
Abstract
The objective of this study is to assess the effects of installation and operation of a high-power ultrasound machine (HPU) for the treatment of olive paste by using ultrasound technology in order to evaluate the best way installation and the best definition of the operating conditions of the machine. The study was conducted installing in an industrial olive oil mill a continuous processing ultrasound machine, which used a frequency of 20 kHz able to work at 3200 kg h-1 as feed capacity. Checking of performance has been carried out by the assessment of the different operating and process conditions, assessing in particular the impact of the ultrasound treatment before and after the malaxation phase on performance indicators of the continuous olive oil plant (plant extractability, olive paste rheological characteristic) and on selected chemical properties of the olive oil extracted (quality parameters, antioxidant content, and volatile profiles). In the tested conditions, high-power ultrasound treatment did not produce significant effect on the legal parameters (free acidity, peroxide index and spectrophotometric indexes), while a significant increase in the content of phenolic compounds was generally observed; higher enhancements were more evident when the high-power ultrasound treatment was carried out before the malaxation phase.
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Affiliation(s)
- Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
| | - Agnese Taticchi
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
| | - Roberto Romaniello
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Claudio Perone
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Sonia Esposto
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
| | - Alessandro Leone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
| | - Maurizio Servili
- Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy.
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De Bruno A, Romeo R, Piscopo A, Poiana M. Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill. J Sci Food Agric 2021; 101:1119-1126. [PMID: 32785970 DOI: 10.1002/jsfa.10722] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 08/08/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Different antioxidant compounds are generally transferred from olives to olive oil during the production process. This work characterized the principal total bioactive compounds (tocopherols and phenols) in olives, olive oil and by-products of four cultivars grown in Calabrian areas (southern Italy), considering the effect of harvesting period. Antioxidant capacity, total and individual phenolic compounds were also analysed. RESULTS Drupes, olive paste, pomace and olive wastewater showed similar phenolic compounds, while olive oil possessed a different composition, suggesting that phenols are not only transferred from drupe to oil, but also they change during oil production. Tocopherols varied among cultivars and harvesting period: generally, they were more abundant in samples produced in the first harvesting period. Qualitative and quantitative differences in phenolic composition and antioxidant activity were significantly found among cultivars in all the matrices. CONCLUSION The highest amount of total phenolic antioxidants ended up in olive wastewater with variability due to the olive cultivar, while only a small part of them finished in the oil. This work shows evidence that the availability of bioactive compounds in different portions from the olive oil extraction belong to different varietal origins. In particular, new information was acquired on Ottobratica Calipa, a new olive clone, that produced an olive oil with an interesting antioxidant amount. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Alessandra De Bruno
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
| | - Rosa Romeo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
| | - Marco Poiana
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
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Fernández-Prior Á, Trujillo-Reyes Á, Serrano A, Rodríguez-Gutiérrez G, Reinhard C, Fermoso FG. Biogas Potential of the Side Streams Obtained in a Novel Phenolic Extraction System from Olive Mill Solid Waste. Molecules 2020; 25:molecules25225438. [PMID: 33233611 PMCID: PMC7699709 DOI: 10.3390/molecules25225438] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 11/17/2020] [Accepted: 11/17/2020] [Indexed: 11/22/2022] Open
Abstract
The olive oil production is an important industrial sector in many Mediterranean areas, but it is currently struggled by the necessity of a proper valorisation of the olive mill solid waste or alperujo. The alperujo is the main by-product generated during the two-phase olive oil extraction, accounting for up to 80% of the initial olive mass. The alperujo is a source of valuable compounds, such as the pomace olive oil or highly interesting phenolic compounds. In the present research, a novel biorefinery approach has been used for phenolic compounds recovery. However, the extraction of these valuables compounds generates different exhausted phases with high organic matter content that are required to be managed. This study consists of the evaluation of the anaerobic biodegradability of the different fractions obtained in a novel biorefinery approach for the integral valorisation of alperujo. The results show that the different phases obtained during the biorefinery of the alperujo can be effectively subjected to anaerobic digestion and no inhibition processes were detected. The highest methane yield coefficients were obtained for the phases obtained after a two-months storages, i.e., suspended solids and liquid phase free of suspended solids, which generated 366 ± 7 mL CH4/g VS and 358 ± 6 mL CH4/g VS, respectively. The phenol extraction process reduced the methane yield coefficient around 25% due to the retention of biodegradable compounds during the extraction process. Regardless of this drop, the anaerobic digestion is a suitable technology for the stabilization of the different generated residual phases, whereas the high market price of the extracted phenols can largely compensate the slight decrease in the methane generation.
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Affiliation(s)
- África Fernández-Prior
- Instituto de Grasa, Spanish National Research Council (CSIC), Ctra. de Utrera, km. 1, 41013 Seville, Spain; (Á.F.-P.); (Á.T.-R.); (A.S.); (G.R.-G.)
| | - Ángeles Trujillo-Reyes
- Instituto de Grasa, Spanish National Research Council (CSIC), Ctra. de Utrera, km. 1, 41013 Seville, Spain; (Á.F.-P.); (Á.T.-R.); (A.S.); (G.R.-G.)
| | - Antonio Serrano
- Instituto de Grasa, Spanish National Research Council (CSIC), Ctra. de Utrera, km. 1, 41013 Seville, Spain; (Á.F.-P.); (Á.T.-R.); (A.S.); (G.R.-G.)
- School of Civil Engineering, The University of Queensland, Campus St. Lucia—AEB Ed 49, St. Lucia, QLD 4067, Australia
| | - Guillermo Rodríguez-Gutiérrez
- Instituto de Grasa, Spanish National Research Council (CSIC), Ctra. de Utrera, km. 1, 41013 Seville, Spain; (Á.F.-P.); (Á.T.-R.); (A.S.); (G.R.-G.)
| | - Claudio Reinhard
- Laboratory of Food Biochemistry, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Fernando G. Fermoso
- Instituto de Grasa, Spanish National Research Council (CSIC), Ctra. de Utrera, km. 1, 41013 Seville, Spain; (Á.F.-P.); (Á.T.-R.); (A.S.); (G.R.-G.)
- Correspondence: ; Tel.: +34-954-611-550
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Caponio F, Leone A, Squeo G, Tamborrino A, Summo C. Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics. J Sci Food Agric 2019; 99:5594-5600. [PMID: 31206180 DOI: 10.1002/jsfa.9856] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 05/14/2019] [Accepted: 06/09/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Innovative technologies are experimentally applied to the virgin olive oil extraction process in order to make it continuous and more efficient. Most of the efforts aim at overcoming the limitations of the traditional malaxation step, which, however, is essential for the development of virgin olive oil sensory notes. RESULTS Compared to the traditional process, innovative technologies based on the heat exchanger led generally to a decrement in volatile lipoxygenase (LOX) alcohols linked to alcohol dehydrogenase activity and, conversely, to a slightly increase in volatile LOX esters. Aldehydes from the same pathway were not significantly affected. However, an industrial combined plant constructed from a heat exchanger, low-frequency ultrasound device and microwave apparatus determined the highest 'fruity' intensity perceived by panellists, in accordance with the highest value of total volatiles, with values significantly higher than heat exchanger alone, which, instead, had the lowest levels of hexanal and LOX alcohols. The pungent taste showed the same trend observed for 'fruity' intensity, whereas bitter taste did not show significant differences among trials. CONCLUSION The introduction of ultrasound, coupled with heat exchanger and microwave, seemed not to modify the behaviour of enzymes of the LOX pathway, and the obtained virgin olive oils showed volatiles and organoleptic characteristics not significantly different from those obtained by the traditional olive oil extraction process. These findings provided the first insights into the effect of the combination of innovative technologies in the olive oil extraction process on virgin olive oil volatiles and sensory characteristics. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science And Technology, University of Bari Aldo Moro, Bari, Italy
| | - Alessandro Leone
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science And Technology, University of Bari Aldo Moro, Bari, Italy
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, Food Science And Technology, University of Bari Aldo Moro, Bari, Italy
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Velasco J, Holgado F, Márquez-Ruiz G, Ruiz-Méndez MV. Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity. J Sci Food Agric 2018; 98:4837-4844. [PMID: 29574746 DOI: 10.1002/jsfa.9012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/12/2018] [Accepted: 03/12/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Pentacyclic triterpenic acids (TA) are phytochemicals of increasing nutritional interest owing to their bioactive properties, such as anti-inflammatory, antitumoral, antihyperglycemic and hepatoprotective. Crude olive pomace oils constitute a non-exploited significant source of these compounds. In the present study, concentrates of TA were extracted and characterized from crude olive pomace oils that were obtained by centrifugation and subsequent solvent extraction, respectively. Specifically, the concentrates were obtained from the byproduct generated in the filtration of the oils. The solids were subjected to Soxhlet extractions with hexane to remove the residual oil and then with ethanol for the TA extraction. RESULTS Concentrates containing 850-980 g kg-1 TA were isolated from the oils obtained by centrifugation, whereas those isolated from oils obtained by hexane extraction presented levels of TA that ranged from 510 to 900 g kg-1 . Oleanolic (OA) and maslinic (MA) acids were the TA found in the concentrates. The relative contents of OA and MA were, respectively, 30:70 (w/w) and 77:23 (w/w). All concentrates also presented phenolic compounds at levels of g kg-1 and displayed slight antioxidant properties. CONCLUSION Concentrates of TA, containing MA and OA, can be readily obtained from a byproduct generated by filtration of crude olive pomace oils. Concentrates isolated from oils obtained by centrifugation were rich in MA, whereas those from oils extracted with hexane were rich in OA. The concentrates showed slight antioxidant properties that can be mainly attributed to the presence of phenolic compounds and not to TA. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Joaquín Velasco
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Department of Characterization and Quality of Lipids, Sevilla, Spain
| | - Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), Department of Characterization, Quality and Safety, Madrid, Spain
| | - Gloria Márquez-Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), Department of Characterization, Quality and Safety, Madrid, Spain
| | - María Victoria Ruiz-Méndez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Department of Characterization and Quality of Lipids, Sevilla, Spain
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Caponio F, Squeo G, Brunetti L, Pasqualone A, Summo C, Paradiso VM, Catalano P, Bianchi B. Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil. J Sci Food Agric 2018; 98:4279-4286. [PMID: 29427340 DOI: 10.1002/jsfa.8950] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 12/21/2017] [Accepted: 01/03/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Nowadays, olive oil extraction is basically achieved by means of two-phase decanters, which allow a reduction of water consumption and the leaching of phenolic compounds. Despite this, most of the working settings derive from studies carried out on three-phase decanters. Hence, the aim of the present study was to assess the influence of two-phase decanter feed pipe position (FP) on the extraction efficiency and chemical-sensory characteristics of virgin olive oil. Three different positions were considered: at 825 mm (FP1), 610 mm (FP2) and 520 mm (FP3) from the outlet of the oily phase. RESULTS Position FP3 allowed the highest oil recovery (up to 10%), the lowest percentage of oil in the olive pomace and, in general, a regular trend in terms of oil extraction efficiency. However, the oily must that came out of the decanter was not completely clean in terms of residual content of solid sediment and water. The feeding position partially affected the profile of antioxidant compounds. CONCLUSION In two-phase decanters, loading the olive paste close to the outlet of the oily phase is recommended to increase the extraction efficiency without jeopardizing the chemical-sensory characteristics of virgin olive oil. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Bari, Italy
| | - Lucio Brunetti
- Department of Agriculture, Environment and Food, University of Molise, Campobasso, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Bari, Italy
| | - Vito M Paradiso
- Department of Soil, Plant and Food Sciences, Food Science and Technology Section, University of Bari Aldo Moro, Bari, Italy
| | - Pasquale Catalano
- Department of Agriculture, Environment and Food, University of Molise, Campobasso, Italy
| | - Biagio Bianchi
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
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Ereqat SI, Abdelkader AA, Nasereddin AF, Al-Jawabreh AO, Zaid TM, Letnik I, Abdeen ZA. Isolation and characterization of phenol degrading bacterium strain Bacillus thuringiensis J20 from olive waste in Palestine. J Environ Sci Health A Tox Hazard Subst Environ Eng 2018; 53:39-45. [PMID: 28981398 DOI: 10.1080/10934529.2017.1368300] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
This study aimed at isolation of phenol degrading bacteria from olive mill wastes in Palestine. The efficiency of phenol removal and factors affecting phenol degradation were investigated. A bacterial strain (J20) was isolated from solid olive mill waste and identified as Bacillus thuringiensis based on standard morphological, biochemical characteristics and 16SrRNA sequence analysis. The strain was able to grow in a phenol concentration of 700 mg/L as the sole carbon and energy source. The culture conditions showed a significant impact on the ability of these cells to remove phenol. This strain exhibited optimum phenol degradation performance at pH 6.57 and 30 °C . Under the optimized conditions, this strain could degrade 88.6% of phenol (700 mg/L) within 96 h when the initial cell density was OD600 0.2. However, the degradation efficiency could be improved from about 88% to nearly 99% by increasing the cell density. Immobilization of J20 was carried out using 4% sodium alginate. Phenol degradation efficiency of the immobilized cells of J20 was higher than that of the free cells, 100% versus 88.6% of 700 mg/L of phenol in 120 h, indicating the improved tolerance of the immobilized cells toward phenol toxicity. The J20 was used in detoxifying crude OMWW, phenolic compounds levels were reduced by 61% compared to untreated OMWW after five days of treatment. Hence, B. thuringiensis-J20 can be effectively used for bioremediation of phenol-contaminated sites in Palestine. These findings may lead to new biotechnological applications for the degradation of phenol, related to olive oil production.
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Affiliation(s)
- Suheir I Ereqat
- a Biochemistry and Molecular Biology Department-Faculty of Medicine-Al-Quds University , Abu Deis , East Jerusalem , Palestine
- b Al-Quds Public Health Society , East Jerusalem , Palestine
- d Al-Quds Nutrition and Health Research Institute, Faculty of Medicine-Al-Quds University , Abu-Deis , Palestine
| | | | - Abedelmajeed F Nasereddin
- b Al-Quds Public Health Society , East Jerusalem , Palestine
- d Al-Quds Nutrition and Health Research Institute, Faculty of Medicine-Al-Quds University , Abu-Deis , Palestine
| | | | - Taher M Zaid
- b Al-Quds Public Health Society , East Jerusalem , Palestine
| | - Ilya Letnik
- c Department of Microbiology and Molecular Genetics , Hebrew University - Hadassah Medical School , Jerusalem , Israel
| | - Ziad A Abdeen
- b Al-Quds Public Health Society , East Jerusalem , Palestine
- d Al-Quds Nutrition and Health Research Institute, Faculty of Medicine-Al-Quds University , Abu-Deis , Palestine
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Clodoveo ML, Moramarco V, Paduano A, Sacchi R, Di Palmo T, Crupi P, Corbo F, Pesce V, Distaso E, Tamburrano P, Amirante R. Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis. Ultrason Sonochem 2017; 37:169-181. [PMID: 28427621 DOI: 10.1016/j.ultsonch.2017.01.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 11/01/2016] [Accepted: 01/05/2017] [Indexed: 06/07/2023]
Abstract
The aim of the virgin olive oil extraction process is mainly to obtain the best quality oil from fruits, by only applying mechanical actions while guaranteeing the highest overall efficiency. Currently, the mechanical methods used to extract virgin oils from olives are basically of two types: the discontinuous system (obsolete) and the continuous one. Anyway the system defined as "continuous" is composed of several steps which are not all completely continuous, due to the presence of the malaxer, a device that works in batch. The aim of the paper was to design, realize and test the first full scale sono-exchanger for the virgin olive oil industry, to be placed immediately after the crusher and before the malaxer. The innovative device is mainly composed of a triple concentric pipe heat exchanger combined with three ultrasound probes. This mechanical solution allows both the cell walls (which release the oil droplets) along with the minor compounds to be destroyed more effectively and the heat exchange between the olive paste and the process water to be accelerated. This strategy represents the first step towards the transformation of the malaxing step from a batch operation into a real continuous process, thus improving the working capacity of the industrial plants. Considering the heterogeneity of the olive paste, which is composed of different tissues, the design of the sono-exchanger required a thorough fluid dynamic analysis. The thermal effects of the sono-exchanger were monitored by measuring the temperature of the product at the inlet and the outlet of the device; in addition, the measurement of the pigments concentration in the product allowed monitoring the mechanical effects of the sono-exchanger. The effects of the innovative process were also evaluated in terms of extra virgin olive oil yields and quality, evaluating the main legal parameters, the polyphenol and tocopherol content. Moreover, the activity of the polyphenol oxidase enzyme in the olive paste was measured.
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Affiliation(s)
- Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy.
| | - Vito Moramarco
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
| | - Antonello Paduano
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Raffaele Sacchi
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, NA, Italy
| | - Tiziana Di Palmo
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Pasquale Crupi
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Filomena Corbo
- Department of Pharmaceutical Chemistry, University of Bari, Bari, Via Orabona, 4, Italy
| | - Vito Pesce
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Via Orabona, 4, 70126 Bari, Italy
| | - Elia Distaso
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
| | - Paolo Tamburrano
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
| | - Riccardo Amirante
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
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Reboredo-Rodríguez P, Figueiredo-González M, González-Barreiro C, Simal-Gándara J, Salvador MD, Cancho-Grande B, Fregapane G. State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties. Int J Mol Sci 2017; 18:ijms18030668. [PMID: 28335517 PMCID: PMC5372680 DOI: 10.3390/ijms18030668] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 03/13/2017] [Accepted: 03/14/2017] [Indexed: 01/18/2023] Open
Abstract
Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed.
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Affiliation(s)
- Patricia Reboredo-Rodríguez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - María Figueiredo-González
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Carmen González-Barreiro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - María Desamparados Salvador
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, Ciudad Real Campus, E-13071 Ciudad Real, Spain.
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Giuseppe Fregapane
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, Ciudad Real Campus, E-13071 Ciudad Real, Spain.
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Tadić V, Arsić I, Zvezdanović J, Zugić A, Cvetković D, Pavkov S. The estimation of the traditionally used yarrow (Achillea millefolium L. Asteraceae) oil extracts with anti-inflamatory potential in topical application. J Ethnopharmacol 2017; 199:138-148. [PMID: 28163113 DOI: 10.1016/j.jep.2017.02.002] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2016] [Revised: 11/03/2016] [Accepted: 02/01/2017] [Indexed: 06/06/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Olive or sunflower oil yarrow extracts have been extensively used against inflammatory disorders and skin wound healing in traditional medicine. AIM OF THE STUDY To evaluate oil yarrow extracts traditional use in treatment of topical/dermatological skin impairments, sodium lauryl sulfate test was applied, and in vivo measuring of the biophysical parameters (erythema index, skin capacitance and the pH of the skin) in the artificially irritated skin was performed. As traditionally olive and sunflower oil have been used equally for extracts production, the experiment was carried out to investigate whether any of the oil extractants has the advantage over the other, and if the method of extraction might influence the desired activity. The observed activity has been connected to the chemical profile of the investigated extracts and their antioxidative properties. MATERIALS AND METHODS In vivo measurements were performed using the appropriate probes for measuring skin capacitance, pH of the skin and erythema index (EI). The designed experiment enabled the evaluation of the anti-inflammatory effects of a seven-day application of oil yarrow extracts known in traditional medicine, on artificially irritated skin of volunteers. The chemical profile for the investigated samples was achieved applying the HPLC and UHPLC-MS methods. Also, ferric reducing antioxidant power (FRAP) test was performed to assess the antioxidant properties of the investigated samples. RESULTS The application of tested oil extracts on artificially irritated skin in vivo demonstrated the ability to re-establish their optimal pH and hydration of skin to the values measured prior to the irritation. Considering the EI transition, the investigated samples succeeded in re-establishing the baseline values, with no significant difference after three- and seven-day application. CONCLUSIONS The data obtained in the study showed that the oil yarrow extracts had an evident anti-inflammatory property. Namely, the investigated extracts demonstrated significant anti-inflammatory effect in an in vivo double blind randomized study, using a sodium lauryl sulfate test. The skin parameters assessed in the study (skin capacitance, pH and EI) were restored to the basal values after three- and seven-day treatment with the tested extracts. The shown effects were attributed to yarrow oil extracts composition. The yarrow oil extracts might be used as promising base in the phytopreparations designed for dermatological application as anti-inflammatory agents with a positive impact on the skin pH and its moisture content.
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Affiliation(s)
- Vanja Tadić
- Institute for Medicinal Plant Research "Dr Josif Pančić", Tadeuša Košćuška 1, 11000 Belgrade, Serbia.
| | - Ivana Arsić
- University of Niš, Faculty of Medicine, Dr Zorana Djindjića 81, 18000 Niš, Serbia.
| | - Jelena Zvezdanović
- University of Niš, Faculty of Technology, Boulevard Oslobođenja 124, 16000 Leskovac, Serbia.
| | - Ana Zugić
- Institute for Medicinal Plant Research "Dr Josif Pančić", Tadeuša Košćuška 1, 11000 Belgrade, Serbia.
| | - Dragan Cvetković
- University of Niš, Faculty of Technology, Boulevard Oslobođenja 124, 16000 Leskovac, Serbia.
| | - Sava Pavkov
- European University, Faculty of Pharmacy, Mladenci Square 5, 21000 Novi Sad, Serbia.
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Bazzu G, Molinu MG, Dore A, Serra PA. Microdialysis as a New Technique for Extracting Phenolic Compounds from Extra Virgin Olive Oil. J Agric Food Chem 2017; 65:1829-1835. [PMID: 28190357 DOI: 10.1021/acs.jafc.6b05725] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The amount and composition of the phenolic components play a major role in determining the quality of olive oil. The traditional liquid-liquid extraction (LLE) method requires a time-consuming sample preparation to obtain the "phenolic profile" of extra virgin olive oil (EVOO). This study aimed to develop a microdialysis extraction (MDE) as an alternative to the LLE method to evaluate the phenolic components of EVOO. To this purpose, a microdialysis device and dialysis procedure were developed. "Dynamic-oil" microdialysis was performed using an extracting solution (80:20 methanol/water) flow rate of 2 μL min-1 and a constant EVOO stream of 4 μL min-1. The results indicated a strong positive correlation between MDE and the LLE method, providing a very similar phenolic profile obtained with traditional LLE. In conclusion, the MDE approach, easier and quicker in comparison to LLE, provided a reliable procedure to determine the phenolic components used as a marker of the quality and traceability of EVOO.
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Affiliation(s)
- Gianfranco Bazzu
- Department of Clinical and Experimental Medicine, Section of Pharmacology, University of Sassari , Viale San Pietro 43/b, 07100 Sassari, Italy
| | - Maria Giovanna Molinu
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR) , Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti, Sassari, Italy
| | - Antonio Dore
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR) , Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti, Sassari, Italy
| | - Pier Andrea Serra
- Department of Clinical and Experimental Medicine, Section of Pharmacology, University of Sassari , Viale San Pietro 43/b, 07100 Sassari, Italy
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR) , Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti, Sassari, Italy
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14
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Romaniello R, Leone A, Tamborrino A. Specification of a new de-stoner machine: evaluation of machining effects on olive paste's rheology and olive oil yield and quality. J Sci Food Agric 2017; 97:115-121. [PMID: 26927223 DOI: 10.1002/jsfa.7694] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2015] [Revised: 02/13/2016] [Accepted: 02/25/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND An industrial prototype of a partial de-stoner machine was specified, built and implemented in an industrial olive oil extraction plant. The partial de-stoner machine was compared to the traditional mechanical crusher to assess its quantitative and qualitative performance. The extraction efficiency of the olive oil extraction plant, olive oil quality, sensory evaluation and rheological aspects were investigated. RESULTS The results indicate that by using the partial de-stoner machine the extraction plant did not show statistical differences with respect to the traditional mechanical crushing. Moreover, the partial de-stoner machine allowed recovery of 60% of olive pits and the oils obtained were characterised by more marked green fruitiness, flavour and aroma than the oils produced using the traditional processing systems. CONCLUSION The partial de-stoner machine removes the limitations of the traditional total de-stoner machine, opening new frontiers for the recovery of pits to be used as biomass. Moreover, the partial de-stoner machine permitted a significant reduction in the viscosity of the olive paste. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Roberto Romaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Alessandro Leone
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126, Bari, Italy
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15
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Beltran G, Sánchez R, Sánchez-Ortiz A, Aguilera MP, Bejaoui MA, Jimenez A. How 'ground-picked' olive fruits affect virgin olive oil ethanol content, ethyl esters and quality. J Sci Food Agric 2016; 96:3801-3806. [PMID: 26679044 DOI: 10.1002/jsfa.7573] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 12/04/2015] [Accepted: 12/08/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Olives dropped on the ground naturally sometimes are not separated from those fresh and healthy collected from the tree for harvest and processing. In this work we compared the quality, ethanol content and bioactive components of virgin olive oils from ground-picked olives, tree-picked fruits and their mixture. RESULTS Ground-picked olives produced 'Lampante' virgin olive oils; these are of a lower quality category, because of important alterations in chemical and sensory characteristics. Ethyl esters showed the highest values, although under the regulated limit. The mixture of ground and tree-picked olives gave oils classified as 'virgin' because of sensory defects, although the quality parameters did not exceed the limits for the 'extra' category. Ethanol content showed a significant increase in the oils from ground- picked olives and their mixture with respect to those from tree-picked fruits. Furthermore, bioactive compounds showed a significant decrease as fruit quality was poorer. CONCLUSION Ground-picked olives must be harvested and processed separately since they produce low-quality virgin olive oils with sensory defects and lower concentrations of bioactive compounds. The higher acidity and ethanol concentration observed in oils from ground-picked fruits or their mixture may help ethyl ester synthesis during storage. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Gabriel Beltran
- IFAPA Center Venta del Llano, Junta de Andalucia, 23620, Mengibar, Jaén, Spain
| | - Raquel Sánchez
- IFAPA Center Venta del Llano, Junta de Andalucia, 23620, Mengibar, Jaén, Spain
| | | | - Maria P Aguilera
- Centro Tecnológico del Olivar y del Aceite, Fundación Citoliva, Parque Científico-Tecnológico GEOLIT, 23620, Mengíbar, Jaén, Spain
| | - Mohamed A Bejaoui
- IFAPA Center Venta del Llano, Junta de Andalucia, 23620, Mengibar, Jaén, Spain
| | - Antonio Jimenez
- IFAPA Center Venta del Llano, Junta de Andalucia, 23620, Mengibar, Jaén, Spain
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16
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García-Martínez O, De Luna-Bertos E, Ramos-Torrecillas J, Ruiz C, Milia E, Lorenzo ML, Jimenez B, Sánchez-Ortiz A, Rivas A. Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation. PLoS One 2016; 11:e0150045. [PMID: 26930190 PMCID: PMC4773235 DOI: 10.1371/journal.pone.0150045] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2015] [Accepted: 02/08/2016] [Indexed: 01/10/2023] Open
Abstract
In this study, we aimed to clarify the effects of phenolic compounds and extracts from different extra virgin olive oil (EVOO) varieties obtained from fruits of different ripening stages on osteoblast cells (MG-63) proliferation. Cell proliferation was increased by hydroxytyrosol, luteolin, apigenin, p-coumaric, caffeic, and ferulic acids by approximately 11–16%, as compared with controls that were treated with one vehicle alone, while (+)-pinoresinol, oleuropein, sinapic, vanillic acid and derivative (vanillin) did not affect cell proliferation. All phenolic extracts stimulated MG-63 cell growth, and they induced higher cell proliferation rates than individual compounds. The most effective EVOO phenolic extracts were those obtained from the Picual variety, as they significantly increased cell proliferation by 18–22%. Conversely, Arbequina phenolic extracts increased cell proliferation by 9–13%. A decline in osteoblast proliferation was observed in oils obtained from olive fruits collected at the end of the harvest period, as their total phenolic content decreases at this late stage. Further research on the signaling pathways of olive oil phenolic compounds involved in the processes and their metabolism should be carried out to develop new interventions and adjuvant therapies using EVOO for bone health (i.e.osteoporosis) in adulthood and the elderly.
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Affiliation(s)
- Olga García-Martínez
- Faculty of Health Sciences, University of Granada, Avda de la Ilustración s/n, 18071, Granada, Spain
| | - Elvira De Luna-Bertos
- Faculty of Health Sciences, University of Granada, Avda de la Ilustración s/n, 18071, Granada, Spain
| | - Javier Ramos-Torrecillas
- Faculty of Health Sciences, University of Granada, Avda de la Ilustración s/n, 18071, Granada, Spain
| | - Concepción Ruiz
- Faculty of Health Sciences, University of Granada, Avda de la Ilustración s/n, 18071, Granada, Spain
| | - Egle Milia
- Faculty of Medicine and Surgery, University of Sassari, Piazza Universitá 21, 07100, Sassari, Italy
| | - María Luisa Lorenzo
- Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus de Cartuja s/n, 18071, Granada, Spain
| | - Brigida Jimenez
- Agricultural Research Training Centre, Ministry of Agriculture and Fisheries, Ctra. Cabra-Doña Mencía, Km. 2.5, 14940, Cabra, Córdoba, Spain
| | - Araceli Sánchez-Ortiz
- Agricultural Research Training Centre, Ministry of Agriculture and Fisheries, Ctra. Bailen-Motril, 23620, Km. 18,5, Mengibar, Jaén, Spain
| | - Ana Rivas
- Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, Campus de Cartuja s/n, 18071, Granada, Spain
- * E-mail:
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Clodoveo ML, Dipalmo T, Crupi P, Durante V, Pesce V, Maiellaro I, Lovece A, Mercurio A, Laghezza A, Corbo F, Franchini C. Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency. Plant Foods Hum Nutr 2016; 71:81-87. [PMID: 26852311 DOI: 10.1007/s11130-016-0528-7] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils "ready to sell", instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil.
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Affiliation(s)
- Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy.
| | - Tiziana Dipalmo
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
| | - Pasquale Crupi
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
- CRA - Consiglio per la Ricerca in Agricoltura e l'analisi dell'economia agraria - Unità di ricerca per l'uva da tavola e la vitivinicoltura in ambiente mediterraneo, Via Casamassima 148-70010, Turi, BA, Italy
| | - Viviana Durante
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
| | - Vito Pesce
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Via Orabona, 4, 70126, Bari, Italy
| | - Isabella Maiellaro
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Via Orabona, 4, 70126, Bari, Italy
| | - Angelo Lovece
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy
| | - Annalisa Mercurio
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy
| | - Antonio Laghezza
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy
| | - Filomena Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy
| | - Carlo Franchini
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy
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Du W, Han X, Wang Y, Qin Y. A Primary Screening and Applying of Plant Volatiles as Repellents to Control Whitefly Bemisia tabaci (Gennadius) on Tomato. Sci Rep 2016; 6:22140. [PMID: 26907368 PMCID: PMC4764888 DOI: 10.1038/srep22140] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Accepted: 02/08/2016] [Indexed: 11/12/2022] Open
Abstract
With the goal of finding a new way to reduce population densities of Bemisia tabaci biotype Q in greenhouses, seven repellent volatile chemicals and their combinations were screened. The mixture of DLCO (D-limonene, citral and olive oil (63:7:30)) had a better cost performance(SC50 = 22.59 mg/ml)to repel whiteflies from settling than the other mixtures or single chemicals. In the greenhouse, in both the choice test and the no-choice tests, the number of adult whiteflies that settled on 1% DLCO-treated tomato plants was significantly lower than those settling on the control plants for the different exposure periods (P < 0.01). In the choice test, the egg amount on the treated tomato plants was significantly lower (P < 0.01) than that on the control plants, but there was no significant difference (P > 0.05) between the number of eggs on treated and control plants in the no-choice test. Compared with the controls, 1% DLCO did not cause significantly statistic mortality rates (P > 0.05) out of different living stages of B. tabaci. The tests for evaluating the repellent efficacy, showed that a slow-releasing bottle containing the mixture had a period of efficacy of 29 days, and the application of this mixture plus a yellow board used as a push-pull strategy in the greenhouse was also effective.
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Affiliation(s)
- Wenxiao Du
- Department of Entomology, China Agricultural University, Beijing 100193, China
| | - Xiaoqing Han
- Tangshan Academy of Agricultural Sciences, Tangshan City 063001, China
| | - Yubo Wang
- Dry-Land Farming Institute of Hebei Academy of Agricultural and Forestry Sciences, Hengshui 053000, China
| | - Yuchuan Qin
- Department of Entomology, China Agricultural University, Beijing 100193, China
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Kwak MJ, Yoo Y, Lee HS, Kim J, Yang JW, Han JI, Im SG, Kwon JH. A Simple, Cost-Efficient Method to Separate Microalgal Lipids from Wet Biomass Using Surface Energy-Modified Membranes. ACS Appl Mater Interfaces 2016; 8:600-608. [PMID: 26652192 DOI: 10.1021/acsami.5b09655] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
For the efficient separation of lipid extracted from microalgae cells, a novel membrane was devised by introducing a functional polymer coating onto a membrane surface by means of an initiated chemical vapor deposition (iCVD) process. To this end, a steel-use-stainless (SUS) membrane was modified in a way that its surface energy was systemically modified. The surface modification by conformal coating of functional polymer film allowed for selective separation of oil-water mixture, by harnessing the tuned interfacial energy between each liquid phase and the membrane surface. The surface-modified membrane, when used with chloroform-based solvent, exhibited superb permeate flux, breakthrough pressure, and also separation yield: it allowed separation of 95.5 ± 1.2% of converted lipid (FAME) in the chloroform phase from the water/MeOH phase with microalgal debris. This result clearly supported that the membrane-based lipid separation is indeed facilitated by way of membrane being functionalized, enabling us to simplify the whole downstream process of microalgae-derived biodiesel production.
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Affiliation(s)
| | | | | | | | | | | | | | - Jong-Hee Kwon
- Department of Food Science & Technology and Institute of Agriculture & Life Science, Gyeongsang National University , Jinju, Republic of Korea 660-701
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Dokmanović SK, Kolovrat K, Laškaj R, Jukić V, Vrkić N, Begovac J. Effect of Extra Virgin Olive Oil on Biomarkers of Inflammation in HIV-Infected Patients: A Randomized, Crossover, Controlled Clinical Trial. Med Sci Monit 2015; 21:2406-13. [PMID: 26280823 PMCID: PMC4544351 DOI: 10.12659/msm.893881] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2015] [Accepted: 05/04/2015] [Indexed: 01/22/2023] Open
Abstract
BACKGROUND Premature atherosclerosis in HIV-infected patients is associated with chronic infection by itself and adverse effects of antiretroviral treatment (ART). Extra virgin olive oil (EVOO) has a beneficial effect on the cardiovascular system because of its anti-inflammatory properties. The objective of this study was to determine whether the consumption of EVOO improves inflammation and atherosclerosis biomarkers in HIV-infected patients receiving ART. MATERIAL AND METHODS This randomized, crossover, controlled trial included 39 HIV-positive male participants who consumed 50 mL of EVOO or refined olive oil (ROO) daily. Four participants dropped out of the study. Leukocyte count, erythrocyte sedimentation rate (ESR), high-sensitivity C-reactive protein (hsCRP), interleukin-6, fibrinogen, total cholesterol, LDL cholesterol, HDL cholesterol, triglycerides, malondialdehyde, glutathione-peroxidase, superoxide dismutase, oxidized LDL and von Willebrand factor were determined before the first and after each of the 2 intervention periods. Intervention and washout periods lasted for 20 and 14 days, respectively. RESULTS In participants with >90% compliance (N=30), hsCRP concentrations were lower after EVOO intervention (geometric mean [GM], 1.70 mg/L; 95% confidence interval [CI], 1.15-2.52) compared to ROO administration (GM, 2.92 mg/L; 95% CI, 1.95-4.37) (p=0.035). In participants using lopinavir/ritonavir, ESR and hsCRP concentrations decreased 62% and 151%, respectively, after EVOO administration. In the whole study population (N=35) we found no difference in analyzed biomarkers after EVOO administration. CONCLUSIONS Our exploratory study suggests that EVOO consumption could lower hsCRP in patients on ART.
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Affiliation(s)
- Sanja Kozić Dokmanović
- Department for Biochemistry and Hematology, University Hospital for Infectious Diseases “Dr Fran Mihaljević”, Zagreb, Croatia
| | - Krunoslava Kolovrat
- Department for Biochemistry and Hematology, University Hospital for Infectious Diseases “Dr Fran Mihaljević”, Zagreb, Croatia
| | - Renata Laškaj
- Department for Biochemistry and Hematology, University Hospital for Infectious Diseases “Dr Fran Mihaljević”, Zagreb, Croatia
| | - Vedrana Jukić
- Department for Biochemistry and Hematology, University Hospital for Infectious Diseases “Dr Fran Mihaljević”, Zagreb, Croatia
| | - Nada Vrkić
- Department of Medical Biochemistry and Haematology, University of Zagreb, Faculty of Pharmacy and Biochemistry, Zagreb, Croatia
| | - Josip Begovac
- Department for Biochemistry and Hematology, University Hospital for Infectious Diseases “Dr Fran Mihaljević”, Zagreb, Croatia
- Outpatient Department for HIV Infection, University Hospital for Infectious Diseases “Dr Fran Mihaljević”, University of Zagreb, School of Medicine, Zagreb, Croatia
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Veneziani G, Esposto S, Taticchi A, Selvaggini R, Urbani S, Di Maio I, Sordini B, Servili M. Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. J Agric Food Chem 2015; 63:6066-6074. [PMID: 26072976 DOI: 10.1021/acs.jafc.5b01666] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The concentration of phenolic and volatile compounds in virgin olive oil (VOO) is closely related to the different operative conditions applied to the mechanical extraction process of the olive oil. However, the great qualitative and quantitative variability of these compounds indicates an important role played by genetic and agronomic aspects. A heat exchanger was placed in front of a traditional, covered malaxer to study the impact of flash thermal conditioning (FTC) of olive paste on the quality of VOO, which is highly influenced by phenolic release and aroma generation. The VOO flash thermal conditioning of five major Italian cultivars showed a higher concentration of phenols (range of increase percentage, 9.9-37.3%) compared to the control trials, whereas the FTC treatment featured a differentiated impact on the volatile fractions, associated with the genetic origins of the olives.
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Affiliation(s)
- Gianluca Veneziani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Sonia Esposto
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Agnese Taticchi
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Roberto Selvaggini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Stefania Urbani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Ilona Di Maio
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Beatrice Sordini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy
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