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Gharby S, Oubannin S, Ait Bouzid H, Bijla L, Ibourki M, Gagour J, Koubachi J, Sakar EH, Majourhat K, Lee LH, Harhar H, Bouyahya A. An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils. Foods 2022; 11:3258. [PMID: 37431007 PMCID: PMC9601662 DOI: 10.3390/foods11203258] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 07/30/2023] Open
Abstract
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
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Affiliation(s)
- Saïd Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan 93002, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Genomic Center of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
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Murillo M, García A, Lafarga T, Melgosa M, Bermejo R. Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating. grasasaceites 2022. [DOI: 10.3989/gya.0104211] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
A carotenoid-rich extract containing 2.5 mg/mL of lutein and 3.3 mg/mL of β-carotene from the microalga Scenedesmus almeriensis was added to ten extra virgin olive oils from four Spanish cultivars with differing degrees of ripeness, obtaining carotenoid enriched oils with lutein and β-carotene concentrations of 0.082 and 0.11 mg/mL, respectively. Extra virgin olive oils enriched with carotenoids from microalgae were studied by analyzing the effect on color of three different treatments: ultraviolet exposure, microwave heating and immersion bath heating. The methodology was designed to simulate, in controlled laboratory conditions, the effects of household treatments. Spectrophotometric color measurements were then performed to monitor color changes in the enriched and non-enriched extra virgin olive oil samples. Enriched oils are much more chromatic, darker and redder than natural oils. After 55 days UV irradiation, 40 min microwave heating, and 72 hours thermostatic heating, the average color differences for natural/enriched extra virgin olive oils were 98/117, 15/9 and 57/28 CIELAB units, respectively. In general, increasing temperature and ultraviolet exposure produced higher CIELAB color differences in the non-enriched samples. The addition of microalga extracts to extra virgin olive oils was found to induce some color stability and may constitute a future way of increasing the daily intake of beneficial bioactive compounds such as carotenoids.
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Rodrigues N, Silva K, Veloso ACA, Pereira JA, Peres AM. The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils. Foods 2021; 10:foods10112886. [PMID: 34829167 PMCID: PMC8618962 DOI: 10.3390/foods10112886] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/04/2021] [Accepted: 11/19/2021] [Indexed: 01/18/2023] Open
Abstract
Cv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the total phenolic contents, whereas oxidative stability was dependent on the flavoring agent (a slight increase for rosemary and a decrease for cinnamon and garlic). Flavoring also had a significant impact on the sensory profiles. Unflavored oils, cinnamon, and garlic flavored oils had a fruity-ripe sensation while rosemary flavored oils were fruity-green oils. Fruit-related sensations, perceived in unflavored oils, disappeared with flavoring. Flavoring decreased the sweetness, enhanced the bitterness, and did not influence the pungency of the oils. According to the EU regulations, flavored oils cannot be commercialized as EVOO. Thus, to guarantee the legal labelling requirement and to meet the expectations of the market-specific consumers for differentiated olive oils, a lab-made electronic nose was applied. The device successfully discriminated unflavored from flavored oils and identified the type of flavoring agent (90 ± 10% of correct classifications for the repeated K-fold cross-validation method). Thus, the electronic nose could be used as a practical non-destructive preliminary classification tool for recognizing olive oils’ flavoring practice.
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Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; (N.R.); (K.S.); (J.A.P.)
| | - Kevin Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; (N.R.); (K.S.); (J.A.P.)
| | - Ana C. A. Veloso
- Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal;
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; (N.R.); (K.S.); (J.A.P.)
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; (N.R.); (K.S.); (J.A.P.)
- Correspondence: ; Tel.: +351-273303220
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Murillo-Cruz MC, García-Ruíz AB, Chova-Martínez M, Bermejo-Román R. Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi. J Oleo Sci 2021; 70:459-469. [PMID: 33692234 DOI: 10.5650/jos.ess20195] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Nowadays the consumption of essential carotenoids is reduced due to the lower intake of fruits and vegetables, being humans not capable of synthesizing these molecules. β-carotene is one of the most important carotenoids possessing anti-oxidation, anti-inflammation and anti-cancer properties. The aim of this work consists of preparing virgin olive oils enriched in β-carotene from fungi at different concentrations (0.041 and 0.082 mg/mL) in order to obtain new functional foods. Values of quality parameters (free acidity, peroxide value, coefficients of specific extinction and p-anisidine) have been obtained, showing that quality of olive oils was improved. Furthermore, the effect of β-carotene was evaluated as possible oxidative stabilizer during microwave heating and ultra violet-light exposure of the oils. As expected, the enrichment process brought changes in olive oils color, turning them orange-reddish. The use of natural antioxidants, in particular β-carotene could be an effective way to protect virgin olive oils from degradation and is a good strategy also to enhance the consumption of bioactive compounds improving olive oils shelf-life and nutritional value.
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Affiliation(s)
- Mª Carmen Murillo-Cruz
- Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL)
| | - Ana Belén García-Ruíz
- Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL)
| | | | - Ruperto Bermejo-Román
- Department of Physical and Analytical Chemistry, Jaén University, Linares High Polytechnic School (EPSL)
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6
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Murillo‐Cruz MC, Chova M, Bermejo‐Román R. Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15186] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Mª Carmen Murillo‐Cruz
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
| | - Mariela Chova
- Cortijo de la Loma S.L. (Castillo de Canena Olive Juice) Jaén Spain
| | - Ruperto Bermejo‐Román
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
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Viana da Silva M, Santos MRC, Alves Silva IR, Macedo Viana EB, Dos Anjos DA, Santos IA, Barbosa de Lima NG, Wobeto C, Jorge N, Lannes SCDS. Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview. Food Reviews International 2021. [DOI: 10.1080/87559129.2020.1869775] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Marcondes Viana da Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Mariana Romana Correia Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Izis Rafaela Alves Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Eduardo Bruno Macedo Viana
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Dioneire Amparo Dos Anjos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Ingrid Alves Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | | | - Carmen Wobeto
- Universidade Federal De Mato Grosso - Campus De Sinop, Universidade Federal De Mato Grosso, Sinop, BR
| | - Neuza Jorge
- Paulista State University Júlio de Mesquita Filho, Institute of Biosciences Letters and Exact Sciences, São José Do Rio Preto, SP, Brazil
| | - Suzana Caetano Da Silva Lannes
- Faculty of Pharmaceutical Sciences, Department of Pharmaceutical-Biochemical Technology, University of São Paulo, São Paulo, BR
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Elsayed N, Hammad KSM, Abd El‐Salam EAE. Plum (
Prunus domestica
L.) leaves extract as a natural antioxidant: Extraction process optimization and sunflower oil oxidative stability evaluation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14813] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nesren Elsayed
- Department of Food Science Faculty of Agriculture Cairo University Egypt
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Soares VP, Fagundes MB, Guerra DR, Leães YSV, Speroni CS, Robalo SS, Emanuelli T, Cichoski AJ, Wagner R, Barin JS, Bertuol DA, Ballus CA. Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil. Food Res Int 2020; 135:109305. [PMID: 32527490 DOI: 10.1016/j.foodres.2020.109305] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 05/05/2020] [Accepted: 05/07/2020] [Indexed: 01/18/2023]
Abstract
Aromatization of extra-virgin olive oil (EVOO) with aromatic plants is commonly used to enrich the oil with aromatic and antioxidant compounds. Ultrasound can be an alternative to accelerate this process. The objective of this work was to determine if ultrasound is able to accelerate EVOO aromatization with rosemary and basil and how it affects the migration of volatile and other compounds, the oxidative stability and the antioxidant capacity of the aromatized products. Ultrasound parameters (amplitude, time, and temperature of extraction) were optimized for each herb with central composite designs. Free fatty acid, peroxide value, K232, K270, ΔK, fatty acid profile, total phenolics, antioxidant capacity, polar compounds, oxidative stability and volatile compounds profile were evaluated in all samples. Physical effects of ultrasound on the herbs were observed by scanning electron microscopy. In the optimization, variables related to the oxidative processes were minimized and compounds migration and oxidative stability were maximized. Results were 70.09% amplitude, 36.6 min and 35 °C for rosemary and 95.98% amplitude, 9.9 min and 30 °C for basil. These conditions were compared to 7 and 15 days of conventional maceration (CM). Aromatization of EVOO with rosemary, both by ultrasound assisted maceration (UAM) or CM, improved total phenolics, terpenes, esters, ketones, stability and induction times, as well as decreased the values for the quality parameters. The use of UAM accelerated the process to 37 min. However, aromatization with basil by CM increased the values for the quality parameters and reduced the total phenolics, the antioxidant capacity and the induction and stability times. UAM with basil reached better results than those observed for CM, in only 10 min. In conclusion, rosemary is more appropriate than basil for EVOO aromatization, and UAM was the best choice to accelerate the processes when compared to CM.
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Affiliation(s)
- Victória Perceval Soares
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Mariane Bittencourt Fagundes
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Daniela Rigo Guerra
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Yasmim Sena Vaz Leães
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Caroline Sefrin Speroni
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Silvino Sasso Robalo
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Tatiana Emanuelli
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Alexandre José Cichoski
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Juliano Smanioto Barin
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Daniel Assumpção Bertuol
- Environmental Process Laboratory (LAPAM), Department of Chemical Engineering, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil
| | - Cristiano Augusto Ballus
- Department of Food Science and Technology, Centre for Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, Brazil.
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Schaide T, Cabrera-Bañegil M, Pérez-Nevado F, Esperilla A, Martín-Vertedor D. Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives. J Food Sci Technol 2019; 56:3001-3013. [PMID: 31205355 DOI: 10.1007/s13197-019-03782-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2019] [Accepted: 04/12/2019] [Indexed: 12/12/2022]
Abstract
Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table olives, but there are no studies in which added OLE has been combined with yeasts during fermentation. The aim of this work was to determine if the quality and functional value of table olives increases when OLE and a yeast starter are used during a Spanish-style olive fermentation process. Several combinations were used: (1) fermentations trials with OLE combined with a strain of Saccharomyces cerevisiae; (2) fermentations with OLE; (3) control fermentations, with no extract or starter culture. During fermentation performed with the addition of OLE and yeasts, the yeast number remained stable for most of the time, resulting in a slight decrease of yeasts by the end of the process. The phenolic profile of olive flesh and brines of the trials was analysed during the fermentation. The addition of OLE increased the concentration of phenols in olive flesh and brines at the end of the fermentation; in these fermentations, hydroxytyrosol was the most abundant, at around 1700 mg/kg in olive flesh and 3500 mg/L in brines olive flesh, whereas in the control fermentation the concentrations were around 900 mg/kg and 2500 mg/L, respectively. In spite of adding OLE, the fermentation resulted in olives without bitterness. We can conclude that yeast inoculation combined with OLE improves safety, nutritional value and other properties of the final product, without affecting its sensorial qualities.
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Affiliation(s)
- Thaís Schaide
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,2Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura Avda, Adolfo Suárez, 06007 Badajoz, Spain
| | - Manuel Cabrera-Bañegil
- 2Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura Avda, Adolfo Suárez, 06007 Badajoz, Spain
| | - Francisco Pérez-Nevado
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
| | - Antonio Esperilla
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
| | - Daniel Martín-Vertedor
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
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12
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Ma H, Bai Y, Li J, Chang YX. Screening bioactive compounds from natural product and its preparations using capillary electrophoresis. Electrophoresis 2017; 39:260-274. [DOI: 10.1002/elps.201700239] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 08/31/2017] [Accepted: 09/01/2017] [Indexed: 11/10/2022]
Affiliation(s)
- Huifen Ma
- Tianjin State Key Laboratory of Modern Chinese Medicine; Tianjin University of Traditional Chinese Medicine; Tianjin P. R. China
- Key Laboratory of Formula of Traditional Chinese Medicine (Tianjin University of Traditional Chinese Medicine); Ministry of Education; Tianjin P. R. China
| | - Yun Bai
- Tianjin State Key Laboratory of Modern Chinese Medicine; Tianjin University of Traditional Chinese Medicine; Tianjin P. R. China
- Key Laboratory of Formula of Traditional Chinese Medicine (Tianjin University of Traditional Chinese Medicine); Ministry of Education; Tianjin P. R. China
| | - Jin Li
- Tianjin State Key Laboratory of Modern Chinese Medicine; Tianjin University of Traditional Chinese Medicine; Tianjin P. R. China
| | - Yan-xu Chang
- Tianjin State Key Laboratory of Modern Chinese Medicine; Tianjin University of Traditional Chinese Medicine; Tianjin P. R. China
- Key Laboratory of Formula of Traditional Chinese Medicine (Tianjin University of Traditional Chinese Medicine); Ministry of Education; Tianjin P. R. China
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13
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Şahin S, Sayım E, Bilgin M. Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil. J Food Sci Technol 2017; 54:1721-8. [PMID: 28559631 DOI: 10.1007/s13197-017-2607-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/28/2017] [Accepted: 03/22/2017] [Indexed: 10/19/2022]
Abstract
Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil was investigated. After extracting the dried and ground olive leaves with the assistance of homogenizer, the dried extract was partially dissolved into the oil to increase the oxidative stability of the oil. A face central composite design through response surface methodology was used to investigate the effects of enrichment conditions (extract content, time and mixing speed) on the responses, total phenolic content and oleuropein concentration of the enriched olive oil. Furthermore, antioxidant activity of the oil was determined by 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt method. Additionally, oxidative stability of the enriched oil was assessed by the Rancimat method. Total carotenoid content, peroxide value, α-tocopherol and chlorophyll were also measured, respectively. Addition of 0.15% natural antioxidant increased the stability of the oil (≈46%). The antioxidant capacity of the enriched oil was almost 2.5 times higher than that of the untreated oil. Furthermore, olive leaf extract improved the quality of the virgin olive oil with respect to tocopherol, carotenoid and chlorophyll contents and peroxide value, respectively. The leaf sampling was also performed both in the autumn and summer to evaluate the possible seasonal effects on phenolic profile in order to be careful for selecting the proper harvesting time to apply the extract into the oil.
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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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Perestrelo R, Silva C, Silva P, Câmara JS. Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants. Food Chem 2017; 227:111-21. [PMID: 28274410 DOI: 10.1016/j.foodchem.2017.01.090] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 11/24/2016] [Accepted: 01/16/2017] [Indexed: 02/02/2023]
Abstract
The global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants, was established using liquid-liquid microextraction (LLME) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS). More than 60 volatile organic compounds (VOCs belonging to different groups were identified using both methods. Olive oils volatile profile was slightly influenced by maceration process, which occurred at room temperature (20±2°C) for 15days. The predominant differences were observed in terpenoids group, since some of them were only identified in the flavoured olive oils, while others showed an increase with the maceration process. VOCs mass transfer from plants to olive oils could explain the observed results. Principal components analysis (PCA) applied to LLME/GC-qMS data allowed to distinguish the olive oils. The flavoured oils would increase the use of olive oil among consumers as consequence of the improvement of its aromatic profile and healthy properties.
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Şahin S, Bilgin M, Sayım E, Güvenilir B. Effects of natural antioxidants in the improvement of corn oil quality: olive leaf vs. lemon balm. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13291] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Selin Şahin
- Department of Chemical Engineering; Engineering Faculty; Istanbul University; Avcilar Istanbul 34320 Turkey
| | - Mehmet Bilgin
- Department of Chemical Engineering; Engineering Faculty; Istanbul University; Avcilar Istanbul 34320 Turkey
| | - Ezgi Sayım
- Department of Chemical Engineering; Engineering Faculty; Istanbul University; Avcilar Istanbul 34320 Turkey
| | - Bedia Güvenilir
- Department of Chemical Engineering; Engineering Faculty; Istanbul University; Avcilar Istanbul 34320 Turkey
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Abstract
The stabilities of three natural antioxidants, vitamin C (VC), (-)-epigallocatechin gallate (EGCG), and curcumin, in silk films were examined and mechanisms of stabilization were elucidated. The antioxidants were physically incorporated into three types of silk films: as-cast, dried from hydrogels, and methanol-treated. Films were stored at 4, 37, and 45 °C for 30 days in phosphate-buffered saline, pH 7.4, along with controls consisting of free antioxidants. Incorporation of antioxidants did not significantly change film morphology or secondary structure. When stored at 4 °C, all samples showed similar antioxidant activities (percent scavenging) at different time points, determined by the colorimetric 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. At higher temperatures, VC in the as-cast film, EGCG in the as-cast and dried hydrogel films, and curcumin in the methanol-treated films retained more than 50% scavenging activity after 14 days of storage, significantly higher than the other samples. Interaction between antioxidants and silk, as well as degradation of the antioxidants, was investigated by fast-performance liquid chromatography (FPLC) and high-pressure liquid chromatography (HPLC), with an aim of understanding the mechanisms of silk-based stabilization. Binding of antioxidant molecules to hydrophobic or to hydrophilic/hydrophilic boundary regions of silk, depending on the chemical properties of the antioxidant, may account for the observed stabilization effects. The data can help guide further engineering of antioxidant-functionalized silk biomaterials.
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Affiliation(s)
- Tingting Luo
- National Engineering Laboratory for Modern Silk, Soochow University , Suzhou 215123, China
| | - Lei Yang
- National Engineering Laboratory for Modern Silk, Soochow University , Suzhou 215123, China
| | - Jianbing Wu
- National Engineering Laboratory for Modern Silk, Soochow University , Suzhou 215123, China
| | - Zhaozhu Zheng
- National Engineering Laboratory for Modern Silk, Soochow University , Suzhou 215123, China
| | - Gang Li
- National Engineering Laboratory for Modern Silk, Soochow University , Suzhou 215123, China
| | - Xiaoqin Wang
- National Engineering Laboratory for Modern Silk, Soochow University , Suzhou 215123, China
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University , Medford, Massachusetts 02155, United States
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