1
|
Beltrán Maza G, Gila Beltrán AM, Herrera MPA, Jiménez Márquez A, Sánchez-Ortiz A. Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil. Foods 2023; 12:foods12112170. [PMID: 37297415 DOI: 10.3390/foods12112170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/17/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
In commercial terms, Extra Virgin Olive Oil (EVOO) is considered an exceptional food with excellent sensory and nutritional quality due to its taste, odor, and bioactive compounds; as such, it is of great health interest. This quality can be affected by the oxidative degradation, both chemical and enzymatic (the activity of oxidative, endogenous enzymes from the polyphenol oxidase and peroxidase olive fruit type), of essential components during the extraction and conservation of EVOO. In the bibliography, oxygen reduction during the malaxation process and oil storage has been studied in different ways. However, research concerning oxygen reduction in the crushing of the olive fruit or the malaxation of the paste, or both, in the "real extraction condition" is scarce. Oxygen reduction has been compared to control conditions (the concentration of atmospheric oxygen (21%)). Batches of 200 kg of the olive fruit, 'Picual' cultivar, were used and the following treatments were applied: Control (21% O2 Mill-21% O2 Mixer), "IC-NM": Inerted crushing -Normal malaxation (6.25% O2 Mill-21% O2 Mixer), "NC-IM": Normal crushing-Inerted malaxation (21% O2 Mill-4.39% O2 Mixer) and "IC-IM": Inerted crushing -Inerted malaxation (5.5% O2 Mill-10.5% O2 Mixer). The parameters of commercial quality covered by regulation (free acidity, peroxide value and absorbency in ultra-violet (K232 and K270)) did not suffer any change concerning the control, and so the oils belong to the commercial category of "Extra Virgin Olive Oil". The phenolic compounds of the olives involved in the distinctive bitter and pungent taste, health properties, and oxidative stability are increased with the downsizing amounts of oxygen in the IC-NM, NC-IM, and IC-IM treatments with an average of 4, 10, and 20%, respectively. In contrast, the total amount of volatile compounds decreases by 10-20% in all oxygen reduction treatments. The volatile compounds arising from the lipoxygenase pathway, which are responsible for the green and fruity notes of EVOO, also decreased in concentration with the treatments by 15-20%. The results show how oxygen reduction in the milling and malaxation stages of olive fruit can modulate the content of phenols, volatile compounds, carotenoids, and chlorophyll pigments in the EVOO to avoid the degradation of the compound with sensorial and nutritional interest.
Collapse
Affiliation(s)
- Gabriel Beltrán Maza
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - Abraham M Gila Beltrán
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - María Paz Aguilera Herrera
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - Antonio Jiménez Márquez
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - Araceli Sánchez-Ortiz
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| |
Collapse
|
2
|
Marzocchi S, Caboni MF, Pasini F. Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils. Int J Food Sci Nutr 2022; 73:1057-1066. [PMID: 36184960 DOI: 10.1080/09637486.2022.2128309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
Abstract
Extra virgin olive oil (EVOO), grape seeds (GS) and pomegranate seeds (PS) are very popular for human consumption because of their nutraceutical properties. A co-milling of olives with GS or PS was carried out with the aim of a preliminary study of the lipidic and phenolic characteristics of the obtained vegetable oils, also during their shelf life. Results show that the use of GS and PS in the olive co-milling enriches the oil in healthy compounds, such as punicic acid and γ-tocopherol. However, the co-milling process must be re-evaluated, since the compositional profile of the co-milled oils is just slightly different from EVOO. The oxidative state of the oils obtained suggests the use of a protective packaging combined with small containers in order to ensure a rapid consumption. With an appropriate formulation the co-milled oils could bring health-positive compounds and, simultaneously, raw materials could be valorised.
Collapse
Affiliation(s)
- Silvia Marzocchi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | | | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy.,Interdepartmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, Cesena, Italy
| |
Collapse
|
3
|
High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
4
|
Mousavi S, Mariotti R, Stanzione V, Pandolfi S, Mastio V, Baldoni L, Cultrera NGM. Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods 2021; 10:foods10081945. [PMID: 34441722 PMCID: PMC8391879 DOI: 10.3390/foods10081945] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 12/15/2022] Open
Abstract
The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.
Collapse
Affiliation(s)
- Soraya Mousavi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Roberto Mariotti
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
- Correspondence: ; Tel.: +39-075-5014809
| | - Vitale Stanzione
- Institute for Agricultural and Forest Systems of the Mediterranean, National Research Council, 06128 Perugia, Italy;
| | - Saverio Pandolfi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Valerio Mastio
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ing. Marcos Zalazar (Calle 11) y Vidart. Villa Aberastain, Pocito, San Juan 5427, Argentina;
| | - Luciana Baldoni
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Nicolò G. M. Cultrera
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| |
Collapse
|
5
|
Faci M, Hedjal M, Douzane M, Sevim D, Köseoğlu O, Tamendjari A. Locations Effects on the Quality of
Chemlal
and
Azeradj
Olives Grown in Algeria. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12485] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Massinissa Faci
- Department of Biological Sciences Mouloud Mammeri University of Tizi‐Ouzou Tizi‐Ouzou 15000 Algeria
| | - Mariam Hedjal
- Department of Biological Sciences Mouloud Mammeri University of Tizi‐Ouzou Tizi‐Ouzou 15000 Algeria
| | - Malika Douzane
- Agri‐Food Technologies Research Division National Institute of Agronomic Research of Algeria, El Harrach Algiers 16004 Algeria
| | - Didar Sevim
- Food Technology Department Olive Research Institute, Bornova Izmir 35100 Turkey
| | - Oya Köseoğlu
- Food Technology Department Olive Research Institute, Bornova Izmir 35100 Turkey
| | - Abderezak Tamendjari
- Laboratory of Applied Biochemistry, Faculty of Natural and Life Sciences University of Bejaia Bejaia 06000 Algeria
| |
Collapse
|
6
|
De Leonardis A, Macciola V, Spadanuda P, Cuomo F. Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03667-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
7
|
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. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 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] [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.
Collapse
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
| |
Collapse
|
8
|
Macaluso M, Taglieri I, Venturi F, Sanmartin C, Bianchi A, De Leo M, Braca A, Quartacci MF, Zinnai A. Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Monica Macaluso
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Isabella Taglieri
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Francesca Venturi
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Chiara Sanmartin
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Alessandro Bianchi
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Marinella De Leo
- Department of Pharmacy University of Pisa Via Bonanno Pisano Pisa 656126 Italy
| | - Alessandra Braca
- Department of Pharmacy University of Pisa Via Bonanno Pisano Pisa 656126 Italy
| | - Mike Frank Quartacci
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Angela Zinnai
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| |
Collapse
|
9
|
Rebolleda S, González-San José ML, Sanz MT, Beltrán S, Solaesa ÁG. Bioactive Compounds of a Wheat Bran Oily Extract Obtained with Supercritical Carbon Dioxide. Foods 2020; 9:foods9050625. [PMID: 32414110 PMCID: PMC7278625 DOI: 10.3390/foods9050625] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/08/2020] [Accepted: 05/10/2020] [Indexed: 11/16/2022] Open
Abstract
A wheat bran oily extract obtained with supercritical carbon dioxide at 25.0 ± 0.1 MPa and 40 ± 2 °C has been analyzed in order to determine some valuable bioactive compounds as alkylresorcinols, α-linolenic acid, steryl ferulates, tocopherols and phenolic compounds, which levels were around 47, 37, 18, 7 and 0.025 mg/g oily extract, respectively. To our knowledge, this is the first time that the presence of steryl ferulates has been observed in a supercritical fluid extract of wheat bran and that γ-tocopherol has been described in wheat bran oily extracts. Other common quality parameters, directly correlated with oxidative degradation, were also evaluated. Acidity values around 15% oleic acid were detected, while low levels of hydroperoxides (around 2.4 meq O2/kg) and very low levels of hexanal (0.21 ppb) were found. Composition of the wheat bran oily extract was stable during 155 days of storage at 21 °C and darkness, and only a slight decrease in alkylresorcinols and tocopherols contents (13% and 20%, respectively) was observed. These results indicated an attractive potential of the obtained oily extract for industrial applications as food ingredients, nutraceuticals, and others.
Collapse
Affiliation(s)
- Sara Rebolleda
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (S.R.); (M.L.G.-S.J.); (M.T.S.)
| | - María Luisa González-San José
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (S.R.); (M.L.G.-S.J.); (M.T.S.)
| | - María Teresa Sanz
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (S.R.); (M.L.G.-S.J.); (M.T.S.)
| | - Sagrario Beltrán
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (S.R.); (M.L.G.-S.J.); (M.T.S.)
- Correspondence: ; Tel.: +34-947-258810; Fax: + 34-947-258831
| | - Ángela G. Solaesa
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47011 Valladolid, Spain;
| |
Collapse
|
10
|
Conte L, Milani A, Calligaris S, Rovellini P, Lucci P, Nicoli MC. Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction. Foods 2020; 9:foods9030295. [PMID: 32150931 PMCID: PMC7143307 DOI: 10.3390/foods9030295] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 03/02/2020] [Accepted: 03/04/2020] [Indexed: 11/16/2022] Open
Abstract
Producers have to guarantee the extra virgin olive oil (EVOO) quality characteristics reported in the Regulation (CEE) 2568/91 throughout the product shelf-life (SL). Unfortunately, due to the development of oxidative reactions, some quality indices change during storage leading to a progressive deterioration of EVOO quality. To avoid the risk of product downgrading in the virgin oil category, the development of effective shelf-life prediction models is extremely important for the olive oil industry. In this research, the accelerated shelf-life testing (ASLT) protocol was applied to evaluate the temperature dependence of selected oxidation indexes as well as to develop a shelf-life predictive model. The evolution of conventional (peroxide value, K232, K270, polyphenols, tocopherols and hexanal) and unconventional parameters (conjugated trienes and pyropheophytin a) was monitored in bottled EVOO stored in the dark at increasing temperature (25, 40, 50 and 60 °C). Accordingly, for well-packed products with reduced oxygen in headspace, the best shelf-life index allowing the ability to predict EVOO SL turned out to be K270. In addition, pyropheophytin a (%) has been shown to be more sensitive to temperature changes than the secondary oxidation indices, thus suggesting its use as a freshness indicator for storage temperatures higher than 25 °C.
Collapse
Affiliation(s)
- Lanfranco Conte
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (L.C.); (A.M.); (S.C.); (M.C.N.)
| | - Andrea Milani
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (L.C.); (A.M.); (S.C.); (M.C.N.)
| | - Sonia Calligaris
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (L.C.); (A.M.); (S.C.); (M.C.N.)
| | - Pierangela Rovellini
- Innovhub Stazioni Sperimentali per l’Industria s.r.l., Via Giuseppe Colombo 79, 20133 Milan, Italy;
| | - Paolo Lucci
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (L.C.); (A.M.); (S.C.); (M.C.N.)
- Correspondence: ; Tel.: +39-0432-55817
| | - Maria Cristina Nicoli
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (L.C.); (A.M.); (S.C.); (M.C.N.)
| |
Collapse
|
11
|
Flori L, Donnini S, Calderone V, Zinnai A, Taglieri I, Venturi F, Testai L. The Nutraceutical Value of Olive Oil and Its Bioactive Constituents on the Cardiovascular System. Focusing on Main Strategies to Slow Down Its Quality Decay during Production and Storage. Nutrients 2019; 11:E1962. [PMID: 31438562 PMCID: PMC6770508 DOI: 10.3390/nu11091962] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/14/2019] [Accepted: 08/17/2019] [Indexed: 12/14/2022] Open
Abstract
Cardiovascular diseases represent the principal cause of morbidity and mortality worldwide. It is well-known that oxidative stress and inflammatory processes are strongly implicated in their pathogenesis; therefore, anti-oxidant and anti-inflammatory agents can represent effective tools. In recent years a large number of scientific reports have pointed out the nutraceutical and nutritional value of extra virgin olive oils (EVOO), strongholds of the Mediterranean diet, endowed with a high nutritional quality and defined as functional foods. In regard to EVOO, it is a food composed of a major saponifiable fraction, represented by oleic acid, and a minor unsaponifiable fraction, including a high number of vitamins, polyphenols, and squalene. Several reports suggest that the beneficial effects of EVOO are linked to the minor components, but recently, further studies have shed light on the health effects of the fatty fraction and the other constituents of the unsaponifiable fraction. In the first part of this review, an analysis of the clinical and preclinical evidence of the cardiovascular beneficial effects of each constituent is carried out. The second part of this review is dedicated to the main operating conditions during production and/or storage that can directly influence the shelf life of olive oil in terms of both nutraceutical properties and sensory quality.
Collapse
Affiliation(s)
- Lorenzo Flori
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy
| | - Sandra Donnini
- Department of Life Sciences, University of Siena, Via A. Moro 2, 53100 Siena, Italy
| | - Vincenzo Calderone
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Francesca Venturi
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Lara Testai
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy.
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| |
Collapse
|
12
|
Stillitano T, Falcone G, De Luca AI, Piga A, Conte P, Strano A, Gulisano G. A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction. Foods 2019; 8:foods8060209. [PMID: 31200556 PMCID: PMC6616895 DOI: 10.3390/foods8060209] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 06/10/2019] [Accepted: 06/11/2019] [Indexed: 11/23/2022] Open
Abstract
Advances in the adoption of technological innovations represent a great driver to improve the competitiveness of the Italian extra virgin olive oil (EVOO) industry. This work assesses the efficiency of an innovative extraction plant (with low oxidative impact, heating of paste before malaxation and a special decanter that avoids the final vertical centrifugation) in terms of oil yield and quality, and economic and environmental impacts. Economic and environmental impacts were evaluated by using both life cycle costing and life cycle assessment methodologies. A sensitivity analysis was also performed to highlight the uncertain factors that may strongly affect the results. Findings showed that olive milling with the innovative plant resulted in olive oil with a significant increase in quality, although the extraction yield was significantly higher when using conventional technology. In terms of environmental results, an average growth of 4.5% of the impacts in all categories was reached. The economic results revealed the highest extraction cost for the innovative scenario as well as the lower profitability, although a positive return in investment feasibility can be achieved due to an increase in the olive oil selling price. These findings could be useful to highlight the main hotspots in EVOO production and to suggest improvements for more sustainable management.
Collapse
Affiliation(s)
- Teodora Stillitano
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Giacomo Falcone
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Anna Irene De Luca
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Antonio Piga
- Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy.
| | - Paola Conte
- Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy.
| | - Alfio Strano
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| | - Giovanni Gulisano
- Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy.
| |
Collapse
|
13
|
Deiana P, Santona M, Dettori S, Molinu MG, Dore A, Culeddu N, Azara E, Naziri E, Tsimidou MZ. Can All the Sardinian Varieties Support the PDO “Sardegna” Virgin Olive Oil? EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800135] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Pierfrancesco Deiana
- Department of Agriculture; University of Sassari; Sassari 07100 Italy
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki 54124 Greece
| | - Mario Santona
- Department of Agriculture; University of Sassari; Sassari 07100 Italy
| | - Sandro Dettori
- Department of Agriculture; University of Sassari; Sassari 07100 Italy
| | - Maria G. Molinu
- Institute of Sciences of Food Production; National Council of Research; Sassari 07100 Italy
| | - Antonio Dore
- Institute of Sciences of Food Production; National Council of Research; Sassari 07100 Italy
| | - Nicola Culeddu
- Institute of Biological Chemistry; National Council of Research; Sassari 07100 Italy
| | - Emanuela Azara
- Institute of Biological Chemistry; National Council of Research; Sassari 07100 Italy
| | - Eleni Naziri
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki 54124 Greece
| | - Maria Z. Tsimidou
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki 54124 Greece
| |
Collapse
|
14
|
The effect of Laurus nobilis L. essential oil and different packaging systems on the photo-oxidative stability of Chemlal extra-virgin olive oil. Journal of Food Science and Technology 2018; 55:4212-4222. [PMID: 30228420 DOI: 10.1007/s13197-018-3357-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
This study was performed to determine the effect of the addition of Laurus nobilis L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and transparent glass or PET) on the oxidative stability of Algerian extra-virgin olive oil (EVOO) stored for 90 days at 25 ± 2 °C under continuous exposure to fluorescent light (~ 900 lux). Control and enriched EVOO was analysed after 30, 60 and 90 days for various parameters. Bio-enrichment of EVOO with EO combined with packaging in brown glass enabled maintenance of the highest amounts of chlorophyll and carotenoids after 90 days of accelerated photo-oxidation. The lowest total phenols content was found in EVOO without EO packed in transparent glass. EO enrichment and brown packaging preserved higher levels of antioxidant activity but could not preserve the oxidation indices until the end of the period of light exposition.
Collapse
|
15
|
Mukai K, Bandoh Y, Ito J, Kobayashi E, Nakagawa K, Nagaoka SI. Kinetic Study of the Scavenging Reaction of the Aroxyl Radical by Eight Kinds of Vegetable Oils in Solution. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Kazuo Mukai
- Department of Chemistry, Faculty of Science; Ehime University, Bunkyo-cho 2-5; Matsuyama 790-8577 Japan
| | - Yuki Bandoh
- Department of Chemistry, Faculty of Science; Ehime University, Bunkyo-cho 2-5; Matsuyama 790-8577 Japan
| | - Junya Ito
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science; Tohoku University, 1 - 1 Tsutsumidori-Amamiyamachi, Aobaku; Sendai 980-0845 Japan
| | - Eri Kobayashi
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science; Tohoku University, 1 - 1 Tsutsumidori-Amamiyamachi, Aobaku; Sendai 980-0845 Japan
| | - Kiyotaka Nakagawa
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science; Tohoku University, 1 - 1 Tsutsumidori-Amamiyamachi, Aobaku; Sendai 980-0845 Japan
| | - Shin-ichi Nagaoka
- Department of Chemistry, Faculty of Science; Ehime University, Bunkyo-cho 2-5; Matsuyama 790-8577 Japan
| |
Collapse
|
16
|
Escudero A, Ramos N, La Rubia MD, Pacheco R. Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2016; 2016:7506807. [PMID: 28042493 PMCID: PMC5155091 DOI: 10.1155/2016/7506807] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 10/07/2016] [Accepted: 11/02/2016] [Indexed: 05/27/2023]
Abstract
This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority components, which are responsible for the nutritional and therapeutic properties (fatty acids, polyphenols, pigments, and tocopherols), and organoleptic qualities. The quality criteria and limits used in this work are according to International Olive Council. The results contribute to the control of the traSceability for the commercialization of the EVOO.
Collapse
Affiliation(s)
- Alfredo Escudero
- Physical and Analytical Chemistry Department, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
| | - Natividad Ramos
- Physical and Analytical Chemistry Department, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
| | - M. Dolores La Rubia
- Chemical, Environmental and Materials Engineering Department, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
| | - Rafael Pacheco
- Chemical, Environmental and Materials Engineering Department, University of Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
| |
Collapse
|
17
|
Rodrigues N, Dias LG, Veloso AC, Pereira JA, Peres AM. Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
18
|
Rodrigues N, Dias LG, Veloso ACA, Pereira JA, Peres AM. Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2773-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
19
|
Wroniak M, Rękas A. Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature. Journal of Food Science and Technology 2016; 53:1338-47. [PMID: 27162415 DOI: 10.1007/s13197-015-2082-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/06/2015] [Accepted: 10/27/2015] [Indexed: 10/22/2022]
Abstract
The effect of various conditions (storage temperature, exposure to light, access of oxygen) and different packaging material (amber glass, amber polyethylene terephthalate) on the nutritional value of cold-pressed rapeseed oil during 12 months of storage was investigated. Quantified quality parameters included: acidity, peroxide value, spectrophotometric indices (K 232 , K 268 ), fatty acid composition, tocopherols and sterols. Storage of oil at 4 °C was found to be most appropriate for maintaining the quality of cold-pressed rapeseed oil. Exposure of oil samples stored at room temperature to light in combination with the access of oxygen caused the most pronounced losses in the total tocopherols (ca. 90-91 % of α-T, and ca. 80-81 % of γ-T), total phytosterols (ca. 15-16 %) and substantial deterioration in oil qualitative properties. Although storage at room temperature is common for use in households, storage of at low temperatures (4 °C) significantly increases the possibility of prolonged shelf life of cold-pressed rapeseed oil.
Collapse
Affiliation(s)
- Małgorzata Wroniak
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Agnieszka Rękas
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| |
Collapse
|
20
|
Using near infrared spectroscopy to classify soybean oil according to expiration date. Food Chem 2016; 196:539-43. [DOI: 10.1016/j.foodchem.2015.09.076] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2013] [Revised: 09/14/2015] [Accepted: 09/20/2015] [Indexed: 11/20/2022]
|
21
|
Garrido-Delgado R, Dobao-Prieto MM, Arce L, Aguilar J, Cumplido JL, Valcárcel M. Ion mobility spectrometry versus classical physico-chemical analysis for assessing the shelf life of extra virgin olive oil according to container type and storage conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2179-2188. [PMID: 25645180 DOI: 10.1021/jf505415f] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
An experimental study was conducted to assess the stability of a single-variety (Arbequina) extra virgin olive oil (EVOO) as a function of container type and storage conditions over a period of 11 months. EVOO quality was assessed by using ion mobility spectrometry (IMS), which provides increased simplicity, expeditiousness, and relative economy. The results were compared with the ones obtained by using the official method based on classical physico-chemical analysis. Bag-in-box, metal, dark glass, clear glass, and polyethylene terephthalate containers holding EVOO were opened on a periodic basis for sampling to simulate domestic use; in parallel, other containers were kept closed until analysis to simulate the storage conditions on market shelves. The results of the physico-chemical and instrumental analyses led to similar conclusions. Thus, samples packaged in bag-in-box containers preserved oil quality for 11 months, better than other container types. The HS-GC-IMS results confirm that 2-heptenal and 1-penten-3-one are two accurate markers of EVOO quality.
Collapse
Affiliation(s)
- Rocío Garrido-Delgado
- Department of Analytical Chemistry, Faculty of Science, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry , International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain
| | | | | | | | | | | |
Collapse
|
22
|
Volpe MG, De Cunzo F, Siano F, Paolucci M, Barbarisi C, Cammarota G. Influence of extraction techniques on physical-chemical characteristics and volatile compounds of extra virgin olive oil. J Oleo Sci 2014; 63:875-83. [PMID: 25132087 DOI: 10.5650/jos.ess14053] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The purpose of this study was to investigate three types of extraction methods of extra virgin olive oil (EVOO) from the same cultivar (Ortice olive cultivar): traditional or pressing (T) system, decanter centrifugation (DC) system and a patented horizontal axis decanter centrifugation (HADC) system. Oil samples were subjected to chemical analyses: free acidity, peroxide value, ultraviolet light absorption K232 and K270, total polyphenols, antioxidant capacity, volatile compounds and olfactory characteristics by electronic nose. The two centrifugation systems showed better free acidity and peroxides value but total polyphenol content was particularly high in extra virgin olive oil produced by patented HADC system. Same volatile substances that positively characterize the oil aroma were found in higher amount in the two centrifugation systems, although some differences have been detected between DC and HADC system, other were found in higher amount in extra virgin olive oil produced by T system. The electronic nose analysis confirmed these results, principal component analysis (PCA) and correlation matrix showed the major differences between EVOO produced by T and HADC system. Taken together the results showed that DC and HADC systems produce EVOO with better characteristics than T system and patented HADC is the best extraction system.
Collapse
Affiliation(s)
- Maria Grazia Volpe
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche
| | | | | | | | | | | |
Collapse
|
23
|
Sharma R, Sharma PC, Rana JC, Joshi VK. Improving the Olive Oil Yield and Quality Through Enzyme-Assisted Mechanical Extraction, Antioxidants and Packaging. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12216] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rakesh Sharma
- Department of Food Science and Technology; Dr YS Parmar University of Horticulture and Forestry; Solan 173230 India
| | - Pritam Chand Sharma
- Department of Food Science and Technology; Dr YS Parmar University of Horticulture and Forestry; Solan 173230 India
| | - Jai Chand Rana
- National Bureau of Plant Genetic Resources Regional Station; Phagli Shimla India
| | - Vinod Kumar Joshi
- Department of Food Science and Technology; Dr YS Parmar University of Horticulture and Forestry; Solan 173230 India
| |
Collapse
|