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Yang S, Li S, Li G, Li C, Li W, Bi Y, Wei J. Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil. Food Chem X 2024; 22:101372. [PMID: 38699586 PMCID: PMC11063357 DOI: 10.1016/j.fochx.2024.101372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 03/21/2024] [Accepted: 04/08/2024] [Indexed: 05/05/2024] Open
Abstract
Pulsed electric field (PEF) is an innovative technique used to assist in the extraction of vegetable oils. There has been no research on the effects of PEF on virgin olive oil (VOO) quality and antioxidant activity to date. The present study aimed to analyze the effects of PEF on oil yield, quality, and in vitro antioxidant activity of "Koroneiki" extra virgin olive oil. The results show that the PEF treatment increased the oil yield by 5.6%, but had no significant effect on the saponification value, K232, K270, and ∆K value of the VOO. PEF treatment reduced the oleic acid content by 3.12%, but had no significant effect on the content of palmitic acid, linoleic acid, linolenic acid, arachidonic acid, stearic acid, oleic acid, and palmitic acid. After PEF treatment, the levels of total phenolics, total flavonoids, and oleuropein increased by 7.6%, 18.3% and 76%, respectively. There was no significant effect on the levels of 4 phenolic acids (vanillic acid, p-coumaric acid, ferulic acid and cinnamic acid), 2 lignans (lignans and apigenin), hydroxytyrosol, and 3 pigments (lutein, demagnetized chlorophyll, and carotenoids). In addition, PEF treatment significantly increased the content of tocopherols, with α, β, γ, and δ tocopherols increasing by 9.8%, 10.7%, 13.6% and 38.4%, respectively. The free radical scavenging ability of DPPH and ABTS was also improved. In conclusion, the use of PEF significantly increased the yield of VOO oil as well as the levels of total phenolics, total flavonoids, oleuropein, tocopherol, and in vitro antioxidant activity.
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Affiliation(s)
- Siyuan Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Sha Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Gang Li
- Gansu Time Oil Olive Technology Co., Ltd, Longnan 746000, China
| | - Chao Li
- Gansu Time Oil Olive Technology Co., Ltd, Longnan 746000, China
| | - Wei Li
- Longnan Olive Green Agricultural Development Co., Ltd, Longnan 746000, China
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Juan Wei
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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Tsevdou M, Ntzimani A, Katsouli M, Dimopoulos G, Tsimogiannis D, Taoukis P. Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace. Molecules 2024; 29:2303. [PMID: 38792161 PMCID: PMC11123897 DOI: 10.3390/molecules29102303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/08/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Olive oil production is characterized by large amounts of waste, and yet is considerably highly valued. Olive pomace can serve as a cheap source of bioactive compounds (BACs) with important antioxidant activity. Novel technologies like Pulsed Electric Fields (PEF) and High Pressure (HP) and microwave (MW) processing are considered green alternatives for the recovery of BACs. Different microwave (150-600 W), PEF (1-5 kV/cm field strength, 100-1500 pulses/15 µs width), and HP (250-650 MPa) conditions, in various product/solvent ratios, methanol concentrations, extraction temperatures, and processing times were investigated. Results indicated that the optimal MW extraction conditions were 300 W at 50 °C for 5 min using 60% v/v methanol with a product/solvent ratio of 1:10 g/mL. Similarly, the mix of 40% v/v methanol with olive pomace, treated at 650 MPa for the time needed for pressure build-up (1 min) were considered as optimal extraction conditions in the case of HP, while for PEF the optimal conditions were 60% v/v methanol with a product/solvent ratio of 1:10 g/mL, treated at 5000 pulses, followed by 1 h extraction under stirring conditions. Therefore, these alternative extraction technologies could assist the conventional practice in minimizing waste production and simultaneously align with the requirements of the circular bioeconomy concept.
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Affiliation(s)
| | | | | | | | | | - Petros Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 15780 Athens, Greece; (M.T.); (A.N.); (M.K.); (G.D.); (D.T.)
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Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils. Foods 2023; 12:foods12030612. [PMID: 36766141 PMCID: PMC9914216 DOI: 10.3390/foods12030612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/23/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023] Open
Abstract
In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The lipoxygenase pool enzymes that operated their activity during the first phases of the process need the best conditions to work, especially concerning temperature and oxygen availability. In this study, a system was equipped to supply oxygen in the crusher at a controllable concentration in an industrial olive oil mill at pilot plant scale, and four oxygen concentrations and two cultivars, Coratina and Ogliarola, were tested. The best concentration for oxygen supply was 0.2 L/min at the working capacity of 0.64 Ton/h. Further, using this addition of oxygen, it was possible to increase the compound's concentration, which is responsible for the green, fruity aroma. The effect on volatile compounds was also confirmed by the sensory analyses. However, at the same time, it was possible to maintain the concentration of phenols in a good quality olive oil while also preserving all the antioxidant properties of the product due to the presence of phenols. This study corroborates the importance of controlling oxygen supply in the first step of the process for process management and quality improvement in virgin olive oil production.
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Tamborrino A, Mescia L, Taticchi A, Berardi A, Lamacchia CM, Leone A, Servili M. Continuous pulsed electric field pilot plant for olive oil extraction process. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Martínez-Beamonte R, Ripalda M, Herrero-Continente T, Barranquero C, Dávalos A, López de las Hazas MC, Álvarez-Lanzarote I, Sánchez-Gimeno AC, Raso J, Arnal C, Surra JC, Osada J, Navarro MA. Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties. Front Nutr 2022; 9:1065543. [PMID: 36483924 PMCID: PMC9722962 DOI: 10.3389/fnut.2022.1065543] [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: 10/09/2022] [Accepted: 11/01/2022] [Indexed: 08/30/2023] Open
Abstract
INTRODUCTION Pulsed electric field (PEF) has been used for improving extraction of extra virgin olive oil (EVOO). However, the biological changes induced by the consumption of pulsed electric field-obtained extra virgin olive oil (PEFEVOO) have not been studied yet. MATERIALS AND METHODS EVOO oils from Empeltre variety were prepared by standard (STD) cold pressure method involving crushing of the olives, malaxation and decanting and by this procedure including an additional step of PEF treatment. Chemical analyses of EVOO oils were done. Male and female Apoe-deficient mice received diets differing in both EVOOs for 12 weeks, and their plasma, aortas and livers were analyzed. RESULTS PEF application resulted in a 17% increase in the oil yield and minimal changes in chemical composition regarding phytosterols, phenolic compounds and microRNA. Only in females mice consuming PEF EVOO, a decreased plasma total cholesterol was observed, without significant changes in atherosclerosis and liver steatosis. CONCLUSION PEF technology applied to EVOO extraction maintains the EVOO quality and improves the oil yield. The equivalent biological effects in atherosclerosis and fatty liver disease of PEF-obtained EVOO further support its safe use as a food.
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Affiliation(s)
- Roberto Martínez-Beamonte
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, Zaragoza, Spain
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
| | - Marina Ripalda
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, Zaragoza, Spain
| | - Tania Herrero-Continente
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, Zaragoza, Spain
| | - Cristina Barranquero
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, Zaragoza, Spain
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
| | - Alberto Dávalos
- Laboratory of Epigenetics of Lipid Metabolism, Instituto Madrileño de Estudios Avanzados (IMDEA)-Alimentación, CEI UAM + CSIC, Madrid, Spain
| | - María Carmen López de las Hazas
- Laboratory of Epigenetics of Lipid Metabolism, Instituto Madrileño de Estudios Avanzados (IMDEA)-Alimentación, CEI UAM + CSIC, Madrid, Spain
| | - Ignacio Álvarez-Lanzarote
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Zaragoza, Spain
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain
| | - Ana Cristina Sánchez-Gimeno
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Zaragoza, Spain
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain
| | - Javier Raso
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Zaragoza, Spain
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain
| | - Carmen Arnal
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Zaragoza, Spain
- Departamento de Patología Animal, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, Zaragoza, Spain
| | - Joaquín C. Surra
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Producción Animal y Ciencia de los Alimentos, Escuela Politécnica Superior de Huesca, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, Zaragoza, Spain
| | - Jesús Osada
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, Zaragoza, Spain
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
| | - María A. Navarro
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, Zaragoza, Spain
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
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Leone A, Tamborrino A, Esposto S, Berardi A, Servili M. Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant. Foods 2022; 11:foods11182758. [PMID: 36140886 PMCID: PMC9497696 DOI: 10.3390/foods11182758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/01/2022] [Accepted: 09/03/2022] [Indexed: 11/23/2022] Open
Abstract
The aim of this study was to investigate how the treatment of olive paste of the Picholine variety with pulsed electric fields (PEF) under real operating conditions in a large-scale olive oil extraction plant affects the extractability, chemical composition and sensory profile of the oils. The application of pulsed electric fields (PEF) as a non-thermal food processing technology is interesting for many food extraction processes. The results of this study show that pulsed electric fields can be used as a pretreatment before oil separation to increase the extractability of the process and improve the content of functional components. The application of pulsed electric field (PEF) treatment (2.4 kV/cm, 4 kJ/kg, 6 µs pulse width) to olive paste through a continuous system significantly increased the extractability and total concentration of phenols (especially oleuropein derivatives) compared to the control. In addition, the volatile compounds, α-tocopherol, the fatty acid profile and the main legal quality parameters of extra virgin olive oil (EVOO), including free acidity, peroxide values, extinction indices and sensory analysis, were evaluated. The pulsed electric fields (PEF) treatment did not modify these EVOO quality parameters, neither the α-tocopherol content nor the volatile profile. The sensory properties of EVOO were not affected as well as the PEF treatment showed a similar intensity of fruity and pungent attributes without any off-flavor according to the European Union legal standards. An increase in the bitter taste attribute was observed in the PEF oils. Consequently, this study demonstrates that pulsed electric fields (PEF) processing could be implemented in olive oil processing as pretreatment for improving the efficiency of the process.
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Affiliation(s)
- Alessandro Leone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Antonia Tamborrino
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Correspondence: ; Tel.: +39-3312408585
| | - Sonia Esposto
- Department of the Science of Agriculture, Food and Environment, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Antonio Berardi
- 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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Navarro A, Ruiz-Méndez MV, Sanz C, Martínez M, Rego D, Pérez AG. Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality. Foods 2022; 11:foods11142022. [PMID: 35885265 PMCID: PMC9318511 DOI: 10.3390/foods11142022] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 12/17/2022] Open
Abstract
The quality of virgin olive oil (VOO) is largely determined by the technology used in the industrial process of extracting the oil. Technological innovations within this field aim to strike a proper balance between oil yield and the optimal chemical composition of VOO. The application of pulsed electric fields (PEF) that cause the electroporation of the plant cell membranes favors a more efficient breakage of the olive fruit tissue, which in turn could facilitate the extraction of the oil and some of its key minor components. Pilot-scale and industrial extraction tests have been conducted to assess the effect of PEF technology on the oil extraction yield and on the organoleptic and functional quality of VOO. The best results were obtained by combining the PEF treatment (2 kV/cm) with short malaxation times and a low processing temperature. Under these conditions, PEF technology could decisively improve the oil yield by up to 25% under optimal conditions and enhance the incorporation of phenolic and volatile compounds into the oils. The PEF treatment neither affected the physicochemical parameters used to determine the commercial categories of olive oils, nor the tocopherol content. Similarly, the sensory evaluation of the PEF-extracted oils by means of a panel test did not detect the appearance of any defect or off-flavor. In addition, the intensity of positive attributes (fruity, bitter and pungent) was generally higher in PEF oils than in control oils.
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Affiliation(s)
- Alberto Navarro
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
| | - María-Victoria Ruiz-Méndez
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
| | - Carlos Sanz
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
| | | | - Duarte Rego
- EnergyPulse Systems, Est Paco Lumiar Polo Tecnológico Lt3, 1600-546 Lisbon, Portugal
| | - Ana G Pérez
- Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain
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Jukić Špika M, Liber Z, Montemurro C, Miazzi MM, Ljubenkov I, Soldo B, Žanetić M, Vitanović E, Politeo O, Škevin D. Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability. Antioxidants (Basel) 2022; 11:antiox11030594. [PMID: 35326244 PMCID: PMC8945558 DOI: 10.3390/antiox11030594] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023] Open
Abstract
A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS values in a colder growing site of higher altitude. Among the studied monocultivar VOOs, the secoiridoid group did not behave equally during ripening. The hierarchy of different influencing factors was investigated using multivariate statistics and revealed: cultivar > geographical site > harvest period > growing season. In addition, the possibility of traceability of VOO using molecular markers was investigated by establishing SSR profiles of oils of the studied cultivars and comparing them with SSR profiles of leaves.
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Affiliation(s)
- Maja Jukić Špika
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
- Correspondence: ; Tel.: +385-21-434-482
| | - Zlatko Liber
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
- Department of Biology, Faculty of Science, University of Zagreb, Marulićev Trg 9a, 10000 Zagreb, Croatia
| | - Cinzia Montemurro
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy; (C.M.); (M.M.M.)
- Spin Off Sinagri s.r.l., University of Bari Aldo Moro, 70125 Bari, Italy
- Support Unit Bari, Institute for Sustainable Plant Protection, National Research Council of Italy (CNR), 70125 Bari, Italy
| | - Monica Marilena Miazzi
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy; (C.M.); (M.M.M.)
| | - Ivica Ljubenkov
- Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia; (I.L.); (B.S.)
| | - Barbara Soldo
- Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia; (I.L.); (B.S.)
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
| | - Elda Vitanović
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (M.Ž.); (E.V.)
| | - Olivera Politeo
- Faculty of Chemical Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia;
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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Ramos-Escudero F, Gómez-Coca RB, Muñoz AM, Fuente-Carmelino LDL, Pérez-Camino MDC. Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.843772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The chemical composition and CIELAB color parameters of oil from three aguaje morphotypes (Mauritia flexuosa L.f.) extracted by supercritical carbon dioxide was investigated. By chromatography (HPLC and GC), spectrometry (UV/vis), and digital image colorimetry (digital camera), carotenoids, tocopherols, tocotrienols, fatty acids, total polyphenols, and CIELAB color space were analyzed. These findings showed that the oil obtained from morphotype 3 was superior in several analytes (carotenoids, polyphenols, oleic acid, β-sitosterol, campesterol, and stigmasterol), while morphotype 2 and morphotype 1 showed very close profiles. The most similar chemical components in the oils of the three morphotypes were stigmasterol (16.00 to 17.81%), β-sitosterol (66.39 to 68.94%), palmitic acid (15.56 to 20.69%), and oleic acid (73.29 to 79.54%). The chromatic parameters (L*, a*, b*, and Cab*) were quite different except for the hue angle (hab) (66.55 to 69.71 U), which showed some similarity. Aguaje oil is an interesting resource that stands out for its high content of carotenoids. All three morphotypes may be suitable for potential commercial applications.
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Saini RK, Prasad P, Shang X, Keum YS. Advances in Lipid Extraction Methods-A Review. Int J Mol Sci 2021; 22:13643. [PMID: 34948437 PMCID: PMC8704327 DOI: 10.3390/ijms222413643] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/17/2021] [Accepted: 12/18/2021] [Indexed: 02/07/2023] Open
Abstract
Extraction of lipids from biological tissues is a crucial step in lipid analysis. The selection of appropriate solvent is the most critical factor in the efficient extraction of lipids. A mixture of polar (to disrupt the protein-lipid complexes) and nonpolar (to dissolve the neutral lipids) solvents are precisely selected to extract lipids efficiently. In addition, the disintegration of complex and rigid cell-wall of plants, fungi, and microalgal cells by various mechanical, chemical, and enzymatic treatments facilitate the solvent penetration and extraction of lipids. This review discusses the chloroform/methanol-based classical lipid extraction methods and modern modifications of these methods in terms of using healthy and environmentally safe solvents and rapid single-step extraction. At the same time, some adaptations were made to recover the specific lipids. In addition, the high throughput lipid extraction methodologies used for liquid chromatography-mass spectrometry (LC-MS)-based plant and animal lipidomics were discussed. The advantages and disadvantages of various pretreatments and extraction methods were also illustrated. Moreover, the emerging green solvents-based lipid extraction method, including supercritical CO2 extraction (SCE), is also discussed.
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Affiliation(s)
| | - Parchuri Prasad
- Institute of Biological Chemistry, Washington State University, Pullman, WA 99164, USA;
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China;
| | - Young-Soo Keum
- Department of Crop Science, Konkuk University, Seoul 143-701, Korea;
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12
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A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception. Foods 2021; 10:foods10112743. [PMID: 34829023 PMCID: PMC8623436 DOI: 10.3390/foods10112743] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/27/2021] [Accepted: 11/04/2021] [Indexed: 01/03/2023] Open
Abstract
The objective of this review is to illustrate the state of the art in high-power ultrasound (HPU) application for olive oil extraction with the most recent studies about the effects of HPU treatment on oil yield, quality, chemical composition, as well as on the consumer's perception. All the examined works reported an increase in oil yield and extractability index through the use of HPU, which was ascribed to reduced paste viscosity and cavitation-driven cell disruption. Olive oil legal quality was generally not affected; on the other hand, results regarding oil chemical composition were conflicting with some studies reporting an increase of phenols, tocopherols, and volatile compounds, while others underlined no significant effects to even slight reductions after HPU treatment. Regarding the acceptability of oils extracted through HPU processing, consumer perception is not negatively affected, as long as the marketer effectively delivers information about the positive effects of ultrasound on oil quality and sensory aspect. However, only a few consumers were willing to pay more, and hence the cost of the innovative extraction must be carefully evaluated. Since most of the studies confirm the substantial potential of HPU to reduce processing times, improve process sustainability and produce oils with desired nutritional and sensory quality, this review points out the need for industrial scale-up of such innovative technology.
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Veneziani G, Nucciarelli D, Taticchi A, Esposto S, Selvaggini R, Tomasone R, Pagano M, Servili M. Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars. Foods 2021; 10:1578. [PMID: 34359448 PMCID: PMC8304241 DOI: 10.3390/foods10071578] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 06/25/2021] [Accepted: 07/05/2021] [Indexed: 11/16/2022] Open
Abstract
The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.
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Affiliation(s)
- Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Davide Nucciarelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
| | - Roberto Tomasone
- Council for Agricultural Research and Economics Research, Centre for Engineering and Agro-Food Processing, 00015 Monterotondo, Italy; (R.T.); (M.P.)
| | - Mauro Pagano
- Council for Agricultural Research and Economics Research, Centre for Engineering and Agro-Food Processing, 00015 Monterotondo, Italy; (R.T.); (M.P.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (G.V.); (D.N.); (A.T.); (R.S.); (M.S.)
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Rábago-Panduro LM, Morales-de la Peña M, Romero-Fabregat MP, Martín-Belloso O, Welti-Chanes J. Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts ( Carya illinoinensis (Wangenh. K. Koch)). Foods 2021; 10:1541. [PMID: 34359410 PMCID: PMC8303311 DOI: 10.3390/foods10071541] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/28/2021] [Accepted: 06/30/2021] [Indexed: 12/11/2022] Open
Abstract
Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEYTOTAL of soaked and PEF-treated kernels were 76.5-83.0 and 79.8-85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0-43.5% and AC by 21.8-24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEYTOTAL when it is applied to dry pecan nuts, demonstrating that kernels' moisture, oil content and microstructure play an important role in the effectiveness of PEF.
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Affiliation(s)
- Lourdes Melisa Rábago-Panduro
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Mariana Morales-de la Peña
- Bioengineering Center, Tecnológico de Monterrey, School of Engineering and Sciences, Epigmenio González Ave. 500, 76130 Queretaro, Mexico;
| | - María Paz Romero-Fabregat
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Olga Martín-Belloso
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Jorge Welti-Chanes
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
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Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes. Antioxidants (Basel) 2021; 10:antiox10030417. [PMID: 33803305 PMCID: PMC8001921 DOI: 10.3390/antiox10030417] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/04/2021] [Accepted: 03/05/2021] [Indexed: 12/30/2022] Open
Abstract
There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and emerging technologies are being under study to be applied in EVOO production. This review provides an update of the effect of emerging technologies (pulsed electric fields, high pressure, ultrasound, and microwave treatment), compared to traditional EVOO extraction, on yield, quality, and/or content of some minor compounds and bioactive components, including phenolic compounds, tocopherols, chlorophyll, and carotenoids. In addition, the consumer acceptability of EVOO is discussed. Finally, the application of these emerging technologies in the valorization of olive mill wastes, whose generation is of concern due to its environmental impact, is also addressed.
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17
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Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09267-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Gila A, Sánchez-Ortiz A, Jiménez A, Beltrán G. The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils. ULTRASONICS SONOCHEMISTRY 2021; 70:105320. [PMID: 32890985 PMCID: PMC7786558 DOI: 10.1016/j.ultsonch.2020.105320] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/11/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
In this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOOs were determined considering the following parameters: quality index (free acidity, K232 and K270), lipid profile (fatty acids and triglycerides composition) minor components (phenols, tocopherols, pigments and volatiles) and thermal properties (crystallization and melting) by Differential Scanning Calorimetry (DSC). During the ultrasound treatments, bubbles growth was present in the VOO due to the phenomenon of cavitation and a slight increase of the temperature was observed. In general, the ultrasound treatments did not cause alterations on VOO parameters evaluated (oxidation state, lipid profile, minor components and thermal profiles). However, a slight decrease was observed in some volatile compounds.
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Affiliation(s)
- Abraham Gila
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain.
| | - Araceli Sánchez-Ortiz
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
| | - Antonio Jiménez
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
| | - Gabriel Beltrán
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
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Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app10010114] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test. This study confirmed that PEF technology can improve olive oil extraction and quality.
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