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Soldo B, Jukić Špika M, Pasković I, Vuko E, Polić Pasković M, Ljubenkov I. The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars. Molecules 2024; 29:1696. [PMID: 38675515 PMCID: PMC11051971 DOI: 10.3390/molecules29081696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 03/25/2024] [Accepted: 04/04/2024] [Indexed: 04/28/2024] Open
Abstract
The lipoxygenase pathway has a significant influence on the composition of the volatile components of virgin olive oil (VOO). In this work, the influence of the maturity index (MI) on the activity of the lipoxygenase enzyme (LOX) in the fruits of the autochthonous Dalmatian olive cultivars Oblica, Levantinka and Lastovka was studied. The analysis of the primary oxidation products of linoleic acid in the studied cultivars showed that LOX synthesises a mixture of 9- and 13-hydroperoxides of octadecenoic acid in a ratio of about 1:2, which makes it a non-traditional plant LOX. By processing the fruits of MI~3, we obtained VOOs with the highest concentration of desirable C6 volatile compounds among the cultivars studied. We confirmed a positive correlation between MI, the enzyme activity LOX and the concentration of hexyl acetate and hexanol in cultivars Oblica and Lastovka, while no positive correlation with hexanol was observed in the cultivar Levantinka. A significant negative correlation was found between total phenolic compounds in VOO and LOX enzyme activity, followed by an increase in the MI of fruits. This article contributes to the selection of the optimal harvest time for the production of VOOs with the desired aromatic properties and to the knowledge of the varietal characteristics of VOOs.
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Affiliation(s)
- Barbara Soldo
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| | - Maja Jukić Špika
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Igor Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (M.P.P.)
- Faculty of Health Studies, University of Rijeka, Viktora Cara Emina 5, HR-51000 Rijeka, Croatia
| | - Elma Vuko
- Department of Biology, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| | - Marija Polić Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (M.P.P.)
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
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2
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Akcan T. Investigating the Quality and Purity Profiles of Olive Oils from Diverse Regions in Selçuk, İzmir. Molecules 2024; 29:1104. [PMID: 38474614 DOI: 10.3390/molecules29051104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
The Selçuk district of Izmir is one of the most essential regions in terms of olive oil production. In this study, 60 olive oil samples were obtained from five different locations (ES: Eski Şirince Yolu, KK: Kınalı Köprü, AU: Abu Hayat Üst, AA: Abu Hayat Alt, and DB: Değirmen Boğazı) in the Selçuk region of Izmir during two (2019-2020 and 2020-2021) consecutive cropping seasons. Quality indices (free acidity, peroxide value, p-Anisidine value, TOTOX, and spectral absorption at 232 and 270 nm) and the fatty acid, phenolic, and sterol profiles of the samples were determined to analyze the changes in the composition of Selcuk olive oils according to their growing areas. When the quality criteria were analyzed, it was observed that KK had the lowest FFA (0.11% oleic acid, PV (6.66 meq O2/kg), p-ANV (11.95 mmol/kg), TOTOX (25.28), and K232 (1.99) values and K270 had the highest value. During the assessment of phenolic profiles, the ES group exhibited the highest concentration of the phenolic compound p-HPEA-EDA (oleocanthal), with a content of 93.58 mg/kg, equivalent to tyrosol. Upon analyzing the fatty acid and sterol composition, it was noted that AU displayed the highest concentration of oleic acid (71.98%) and β-sitosterol (87.65%). PCA analysis illustrated the distinct separation of the samples, revealing significant variations in both sterol and fatty acid methyl ester distributions among oils from different regions. Consequently, it was determined that VOOs originating from the Selçuk region exhibit distinct characteristics based on their geographical locations. Hence, this study holds great promise for the region to realize geographically labeled VOOs.
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Affiliation(s)
- Tolga Akcan
- Food Processing Department, Efes Vocational School, Dokuz Eylül University, 35920 İzmir, Turkey
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3
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Luaces P, Expósito J, Benabal P, Pascual M, Sanz C, Pérez AG. Accumulation Patterns of Metabolites Responsible for the Functional Quality of Virgin Olive Oil during Olive Fruit Ontogeny. Antioxidants (Basel) 2023; 13:12. [PMID: 38275630 PMCID: PMC10812685 DOI: 10.3390/antiox13010012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 12/15/2023] [Accepted: 12/18/2023] [Indexed: 01/27/2024] Open
Abstract
The health-promoting antioxidant properties of virgin olive oil (VOO) are today considered priority targets in the new olive breeding programs. Given that these properties depend mainly on its phenolic fraction, whose origin lies in the phenolic compounds present in olive fruit, the objective of this study was to provide further insight into the accumulation dynamics of the main antioxidant compounds, including both polar phenolics and lipophilic tocopherols, during the ontogeny of the olive fruit. Data obtained show that, albeit with significant differences, all the studied genotypes share just after fruit set an intense increase in the synthesis of tyrosol and hydroxytyrosol derivatives, by far the main phenolic compounds of the olive fruit, and a subsequent steady decrease along fruit development and ripening. The accumulation dynamics of flavonoids and tocopherols were different from those of tyrosol and hydroxytyrosol derivatives, presenting a peak of synthesis just before the onset of fruit ripening, and then in general, their content decreases throughout the ripening phase. In the case of flavonoids, all genotypes also share a strong increase in the accumulation of anthocyanins in the final stages of fruit ripening, coinciding with the change in fruit color. Furthermore, the results during the fruit ripening process evidenced that the content of tyrosol and hydroxytyrosol derivatives and tocopherols in the fruit largely determines the content of these groups of compounds in the oil. The information acquired could be useful for the selection of the most suitable moment in the ontogeny of the olive fruit for the search for key genes in the biosynthesis of phenolic compounds.
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Affiliation(s)
| | | | | | | | - Carlos Sanz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, Spanish National Research Council (CSIC), 41013 Seville, Spain; (P.L.); (J.E.); (P.B.); (M.P.); (A.G.P.)
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4
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Pérez M, Dominguez-López I, Lamuela-Raventós RM. The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern. J Agric Food Chem 2023; 71:17543-17553. [PMID: 37948650 PMCID: PMC10682990 DOI: 10.1021/acs.jafc.3c04022] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 09/29/2023] [Accepted: 10/02/2023] [Indexed: 11/12/2023]
Abstract
The Folin-Ciocalteu assay is a reference method for the quantification of total (poly)phenols in food. This review explains the fundamental mechanism of the redox reaction on which the method is based and looks at some of the practical considerations concerning its application. To accurately estimate the antioxidant capacity of (poly)phenolic compounds, a thorough knowledge of their structural characteristics is essential, as the two are closely associated. Therefore, to help researchers interpret the results of the Folin-Ciocalteu method, this review also summarizes some of the main phenolic structural features. Finally, we have used the Folin-Ciocalteu method to estimate the total phenolic intake associated with high adherence to a Mediterranean diet, ranked as one of the healthiest dietary patterns, which is characterized by a high consumption of (poly)phenol-rich food such as wine, virgin olive oil, fruits, vegetables, whole grains, nuts, and legumes.
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Affiliation(s)
- Maria Pérez
- Polyphenol
Research Group, Department of Nutrition, Food Science and Gastronomy,
XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition
and Food Safety (INSA-UB), University of
Barcelona, 08028 Barcelona, Spain
- Consorcio
CIBER, M.P. Fisiopatología de la Obesidad y Nutrición
(CIBERObn), Instituto de Salud Carlos III
(ISCIII), 28029 Madrid, Spain
| | - Inés Dominguez-López
- Polyphenol
Research Group, Department of Nutrition, Food Science and Gastronomy,
XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition
and Food Safety (INSA-UB), University of
Barcelona, 08028 Barcelona, Spain
- Consorcio
CIBER, M.P. Fisiopatología de la Obesidad y Nutrición
(CIBERObn), Instituto de Salud Carlos III
(ISCIII), 28029 Madrid, Spain
| | - Rosa M. Lamuela-Raventós
- Polyphenol
Research Group, Department of Nutrition, Food Science and Gastronomy,
XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition
and Food Safety (INSA-UB), University of
Barcelona, 08028 Barcelona, Spain
- Consorcio
CIBER, M.P. Fisiopatología de la Obesidad y Nutrición
(CIBERObn), Instituto de Salud Carlos III
(ISCIII), 28029 Madrid, Spain
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5
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Lobo-Prieto A, Tena N, Aparicio-Ruiz R, Morales MT, García-González DL. Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation. J Agric Food Chem 2023; 71:15732-15744. [PMID: 37820072 PMCID: PMC10603807 DOI: 10.1021/acs.jafc.3c04169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 09/06/2023] [Accepted: 09/13/2023] [Indexed: 10/13/2023]
Abstract
The oxidation reactions that take place in virgin olive oil under moderate conditions involved the combined effect of antioxidant and prooxidant compounds. Given the complexity of oxidation processes of multicomponent matrices, there is still a need to develop new methods with a dynamic approach to study the persistence of the compounds with healthy properties. This work studied the joint evolution of them, including phenols and pheophytin a, modeling their tendency during a real storage. The regression equations performed with the total phenol concentration showed that around 2% of the concentration was lost every month. Simultaneously, the progress of oxidation was evaluated by mesh cell incubation and Fourier transform infrared analysis. This method pointed out that, in the presence of light, the prooxidant effect of pigments was able to mask the protective effect of phenols, until the pheophytin a concentration was lower than 1 mg/kg. The antioxidant effect of phenols was less remarkable when the concentration loss was 35% or more.
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Affiliation(s)
- Ana Lobo-Prieto
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
- Pablo
de Olavide University, Ctra. de Utrera, km 1, 41013 Sevilla, Spain
| | - Noelia Tena
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
| | - Ramón Aparicio-Ruiz
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
| | - María Teresa Morales
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
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6
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Andújar-Tenorio N, Cobo A, Martínez-Rodríguez AM, Hidalgo M, Prieto I, Gálvez A, Martínez-Cañamero M. Intestinal microbiota modulation at the strain level by the olive oil polyphenols in the diet. Front Nutr 2023; 10:1272139. [PMID: 37860036 PMCID: PMC10582982 DOI: 10.3389/fnut.2023.1272139] [Citation(s) in RCA: 2] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Accepted: 09/22/2023] [Indexed: 10/21/2023] Open
Abstract
Introduction Previously we have reported a r16S gene next generation sequencing study on the effect of high fat diets in the intestinal microbiota using a murine model. However, many important microbial traits occur at strain level and, in order to detect these population changes, culture-dependent approaches need to be applied. With this goal, we decided to study a very well-known commensal genus, Enterococcus, and therefore, intestinal enterococci methodically isolated during the above-mentioned experiment were analyzed. Materials and methods A collection of 75 distinct enterococcal strains isolated from feces of mice fed a standard diet or high-fat diets enriched with butter, refined olive oil, or extra virgin olive oil and after 0, 6 or 12 weeks of diet, were genetically and phenotypically characterized in search of virulence factors, biogenic amine production and antibiotic resistance. All strains were tested for the susceptibility in vitro to two virgin olive oil polyphenols, oleuropein (the bitter principle of olives) and hydroxytyrosol (derived from oleuropein by enzymatic hydrolysis and responsible for the high stability of olive oil). Results No drastic polyphenol effect was found except at high concentrations. However, when carrying out a comparative statistical study in the 75 strains of the collection according to the different diets, we have detected significant differences between the strains isolated from mice fed with a diet enriched with virgin olive oil and the rest of the diets. EVOO strains also presented less resistance to antibiotics and a more beneficial profile overall. Discussion These results support the prebiotic role of polyphenols, showing how they are able to modulate the set of strains that comprises a genus in the gut, allowing them to adapt to a changing environment in the host's intestine and possibly exerting effects on its physiology.
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Affiliation(s)
| | - Antonio Cobo
- Departamento de Microbiología, Universidad de Granada, Granada, Spain
| | | | - Marina Hidalgo
- Área de Microbiología, Departamento Ciencias de la Salud, Universidad de Jaén, Jaén, Spain
| | - Isabel Prieto
- Área de Fisiología, Departamento Ciencias de la Salud, Universidad de Jaén, Jaén, Spain
| | - Antonio Gálvez
- Área de Microbiología, Departamento Ciencias de la Salud, Universidad de Jaén, Jaén, Spain
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7
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Abuobeid R, Herrera-Marcos LV, Arnal C, Bidooki SH, Sánchez-Marco J, Lasheras R, Surra JC, Rodríguez-Yoldi MJ, Martínez-Beamonte R, Osada J. Differentially Expressed Genes in Response to a Squalene-Supplemented Diet Are Accurate Discriminants of Porcine Non-Alcoholic Steatohepatitis. Int J Mol Sci 2023; 24:12552. [PMID: 37628732 PMCID: PMC10454218 DOI: 10.3390/ijms241612552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/28/2023] [Accepted: 08/05/2023] [Indexed: 08/27/2023] Open
Abstract
Squalene is the major unsaponifiable component of virgin olive oil, the fat source of the Mediterranean diet. To evaluate its effect on the hepatic transcriptome, RNA sequencing was carried out in two groups of male Large White x Landrace pigs developing nonalcoholic steatohepatitis by feeding them a high fat/cholesterol/fructose and methionine and choline-deficient steatotic diet or the same diet with 0.5% squalene. Hepatic lipids, squalene content, steatosis, activity (ballooning + inflammation), and SAF (steatosis + activity + fibrosis) scores were analyzed. Pigs receiving the latter diet showed hepatic squalene accumulation and twelve significantly differentially expressed hepatic genes (log2 fold change < 1.5 or <1.5) correlating in a gene network. These pigs also had lower hepatic triglycerides and lipid droplet areas and higher cellular ballooning. Glutamyl aminopeptidase (ENPEP) was correlated with triglyceride content, while alpha-fetoprotein (AFP), neutralized E3 ubiquitin protein ligase 3 (NEURL3), 2'-5'-oligoadenylate synthase-like protein (OASL), and protein phosphatase 1 regulatory inhibitor subunit 1B (PPP1R1B) were correlated with activity reflecting inflammation and ballooning, and NEURL3 with the SAF score. AFP, ENPEP, and PPP1R1B exhibited a remarkably strong discriminant power compared to those pathological parameters in both experimental groups. Moreover, the expression of PPP1R1B, TMEM45B, AFP, and ENPEP followed the same pattern in vitro using human hepatoma (HEPG2) and mouse liver 12 (AML12) cell lines incubated with squalene, indicating a direct effect of squalene on these expressions. These findings suggest that squalene accumulated in the liver is able to modulate gene expression changes that may influence the progression of non-alcoholic steatohepatitis.
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Affiliation(s)
- Roubi Abuobeid
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, E-50013 Zaragoza, Spain
| | - Luis V. Herrera-Marcos
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, E-50013 Zaragoza, Spain
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013 Zaragoza, Spain
| | - Carmen Arnal
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013 Zaragoza, Spain
- Departamento de Patología Animal, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, E-50013 Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, E-28029 Madrid, Spain
| | - Seyed Hesamoddin Bidooki
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, E-50013 Zaragoza, Spain
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013 Zaragoza, Spain
| | - Javier Sánchez-Marco
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, E-50013 Zaragoza, Spain
| | - Roberto Lasheras
- Laboratorio Agroambiental, Servicio de Seguridad Agroalimentaria de la Dirección General de Alimentación y Fomento Agroalimentario, Gobierno de Aragón, E-50071 Zaragoza, Spain
| | - Joaquín C. Surra
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013 Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, E-28029 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, E-22071 Huesca, Spain
| | - María Jesús Rodríguez-Yoldi
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013 Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, E-28029 Madrid, Spain
- Departamento de Farmacología, Fisiología, Medicina Legal y Forense, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, E-50013 Zaragoza, Spain
| | - Roberto Martínez-Beamonte
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, E-50013 Zaragoza, Spain
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013 Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, E-28029 Madrid, Spain
| | - Jesús Osada
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón, Universidad de Zaragoza, E-50013 Zaragoza, Spain
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013 Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, E-28029 Madrid, Spain
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Mancebo-Campos V, Salvador MD, Fregapane G. EFSA Health Claims-Based Virgin Olive Oil Shelf-Life. Antioxidants (Basel) 2023; 12:1563. [PMID: 37627558 PMCID: PMC10452016 DOI: 10.3390/antiox12081563] [Citation(s) in RCA: 2] [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: 07/16/2023] [Revised: 07/30/2023] [Accepted: 08/02/2023] [Indexed: 08/27/2023] Open
Abstract
The consumption of extra virgin olive oil (EVOO) has been linked to various health benefits, including a reduced risk of cardiovascular disease. EVOO contains triglycerides and unsaturated fatty acids, as well as minor compounds, such as polar phenols and tocopherols, which play a crucial nutritional and biological role. The composition of these minor compounds is affected by various factors that distinguish EVOOs from lower-quality olive oils. The European Parliament approved Regulation 1924/2006 that governs the use of health claims on food products based on EFSA reports. Currently, there are several authorized health claims related to unsaturated fatty acids, vitamin E, and polyphenol content that can be used for commercial reasons on EVOO labels. Consumers can easily take enough grams of EVOO per day to receive the beneficial effects of the nutrient in question; nevertheless, the use of these health claims is subject to a required concentration of specific nutrients throughout the shelf life of olive oil. Few studies have examined the evolution of these compounds along the shelf life of EVOO to meet health claims. This work aims to evaluate the nutritional profile of several EVOOs with potential health claims and the evolution of related nutrients during storage in darkness at different temperatures. This study proposes an accelerated method to determine the end of the EVOO shelf life based on the loss of its nutraceutical capacity and the inability to comply with the stated health claims.
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Affiliation(s)
- Vanessa Mancebo-Campos
- Department of Analytical Chemistry and Food Technology, Faculty of Chemistry, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; (M.D.S.); (G.F.)
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9
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Olid MC, Hidalgo M, Prieto I, Cobo A, Martínez-Rodríguez AM, Segarra AB, Ramírez-Sánchez M, Gálvez A, Martínez-Cañamero M. Evidence Supporting the Involvement of the Minority Compounds of Extra Virgin Olive Oil, through Gut Microbiota Modulation, in Some of the Dietary Benefits Related to Metabolic Syndrome in Comparison to Butter. Molecules 2023; 28. [PMID: 36903509 DOI: 10.3390/molecules28052265] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 02/22/2023] [Accepted: 02/25/2023] [Indexed: 03/05/2023] Open
Abstract
Extra virgin olive oil (EVOO) has proven to yield a better health outcome than other saturated fats widely used in the Western diet, including a distinct dysbiosis-preventive modulation of gut microbiota. Besides its high content in unsaturated fatty acids, EVOO also has an unsaponifiable polyphenol-enriched fraction that is lost when undergoing a depurative process that gives place to refined olive oil (ROO). Comparing the effects of both oils on the intestinal microbiota of mice can help us determine which benefits of EVOO are due to the unsaturated fatty acids, which remain the same in both, and which benefits are a consequence of its minority compounds, mainly polyphenols. In this work, we study these variations after only six weeks of diet, when physiological changes are not appreciated yet but intestinal microbial alterations can already be detected. Some of these bacterial deviations correlate in multiple regression models with ulterior physiological values, at twelve weeks of diet, including systolic blood pressure. Comparison between the EVOO and ROO diets reveals that some of these correlations can be explained by the type of fat that is present in the diet, while in other cases, such as the genus Desulfovibrio, can be better understood if the antimicrobial role of the virgin olive oil polyphenols is considered.
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10
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Veneziani G, García-González DL, Esposto S, Nucciarelli D, Taticchi A, Boudebouz A, Servili M. 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. [PMID: 36766141 DOI: 10.3390/foods12030612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [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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11
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Díaz-Montaña EJ, Aparicio-Ruiz R, Morales MT. Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile. Antioxidants (Basel) 2023; 12:antiox12020242. [PMID: 36829801 PMCID: PMC9952243 DOI: 10.3390/antiox12020242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/15/2023] [Accepted: 01/17/2023] [Indexed: 01/26/2023] Open
Abstract
The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible for the aroma of the oil. Once the oil is obtained, auto-oxidation is the main process contributing to its deterioration, modifying the volatiles profile and aroma. The addition of aromatic herbs to VOO is a traditional technique to change the flavor and to preserve the oil. The aim of this study was to evaluate the effect on the volatile profile and sensory properties of flavoring VOO with rosemary and basil herbs and its impact on the evolution of the oxidative process during a six-month shelf-life study at 15.7 ± 3.6 °C and exposed to 500 ± 100 lx of light for 12 h each day. The determination of quality parameters, volatiles concentrations and VOO sensory properties and their comparison with the flavored VOO samples showed that the addition of basil or rosemary herbs, in addition to retarding the oxidation of the oil, allowed the discrimination of the flavored samples due to the migration of compounds from herbs to the oil. The aroma of basil olive oil (BOO) samples was mainly due to β-pinene, ocimene and 1,8-cineol compounds while for rosemary olive oil (ROO) samples, their aroma was mainly due to the concentrations of camphene, β-myrcene, α-terpinolene, limonene and 1,8-cineol. From the antioxidant standpoint, the effect of the herbs was more noticeable from the third month onwards.
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Ordoudi SA, Strani L, Cocchi M. Toward the Non-Targeted Detection of Adulterated Virgin Olive Oil with Edible Oils via FTIR Spectroscopy & Chemometrics: Research Methodology Trends, Gaps and Future Perspectives. Molecules 2023; 28:molecules28010337. [PMID: 36615530 PMCID: PMC9822006 DOI: 10.3390/molecules28010337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/23/2022] [Accepted: 12/23/2022] [Indexed: 01/04/2023]
Abstract
Fourier-Transform mid-infrared (FTIR) spectroscopy offers a strong candidate screening tool for rapid, non-destructive and early detection of unauthorized virgin olive oil blends with other edible oils. Potential applications to the official anti-fraud control are supported by dozens of research articles with a "proof-of-concept" study approach through different chemometric workflows for comprehensive spectral analysis. It may also assist non-targeted authenticity testing, an emerging goal for modern food fraud inspection systems. Hence, FTIR-based methods need to be standardized and validated to be accepted by the olive industry and official regulators. Thus far, several literature reviews evaluated the competence of FTIR standalone or compared with other vibrational techniques only in view of the chemometric methodology, regardless of the inherent characteristics of the product spectra or the application scope. Regarding authenticity testing, every step of the methodology workflow, and not only the post-acquisition steps, need thorough validation. In this context, the present review investigates the progress in the research methodology on FTIR-based detection of virgin olive oil adulteration over a period of more than 25 years with the aim to capture the trends, identify gaps or misuses in the existing literature and highlight intriguing topics for future studies. An extensive search in Scopus, Web of Science and Google Scholar, combined with bibliometric analysis, helped to extract qualitative and quantitative information from publication sources. Our findings verified that intercomparison of literature results is often impossible; sampling design, FTIR spectral acquisition and performance evaluation are critical methodological issues that need more specific guidance and criteria for application to product authenticity testing.
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Affiliation(s)
- Stella A. Ordoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTh), GR-54124 Thessaloniki, Greece
- Correspondence:
| | - Lorenzo Strani
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia (UNIMORE), Via Campi 103, 41125 Modena, Italy
| | - Marina Cocchi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia (UNIMORE), Via Campi 103, 41125 Modena, Italy
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Tang F, Li C, Yang X, Lei J, Chen H, Zhang C, Wang C. Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China). Foods 2022; 12:foods12010007. [PMID: 36613224 PMCID: PMC9818180 DOI: 10.3390/foods12010007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
Physical parameters (i.e., extraction yield, oil content), chemicals (i.e., fatty acids, phenolics) and oxidative stability associated with virgin olive oil (VOO) from ten varieties in Wudu, China, were analyzed as a function of maturity index and variety by multivariate analysis models. Most of the analytical parameters were significantly affected by the variety and maturity index, and the former was more influential than the latter. Phenolics were the principal factor dividing the ten varieties into four groups. High phenolic levels were observed in the 'Koroneiki' group and 'Manzanilla' group, but the oil extractability index differentiated between them, being the highest and lowest, respectively. The 'Koroneiki' group demonstrated high oil productivity and oil quality, which was worthy of promotion in large-scale cultivation. High amounts of linoleic enhanced the VOO health benefits of 'Ascolana tenera, Arbequina and Zhongshan24' group, but brought the risk of shortening the shelf-life. The 'Ulliri Bardhe, Empeltre, Ezhi8, Yuntai14 and Picual' group clustered for the higher relative value of oleic acid. The maturity index had significant negative effects on the content of total phenolics, oleacein, oleocanthal, and oleic acid, but had a positive effect on the extractability index, which suggested that varieties with low phenolics and oleic acid levels should be harvested early.
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Affiliation(s)
- Fengxia Tang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Chuan Li
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Xiaoran Yang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Jiandu Lei
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Hongxia Chen
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
| | - Changwei Zhang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Chengzhang Wang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
- Correspondence:
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Mariotti R, Núñez-Carmona E, Genzardi D, Pandolfi S, Sberveglieri V, Mousavi S. Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors. Sensors (Basel) 2022; 22:7164. [PMID: 36236259 PMCID: PMC9572317 DOI: 10.3390/s22197164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 06/16/2023]
Abstract
Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order to guarantee the authenticity and quality of this EVOO. In the present study, the volatile compounds (VOCs) by gas chromatography-mass spectrometry with solid-phase micro-extraction detection (GC-MS SPME), organoleptic analysis by the official Slow Food panel and the detection by a Small Sensor System (S3) were applied. Ten EVOOs from Umbria, a central Italian region, were selected from the 2021 Slow Food Italian extra virgin olive oil official guide, which includes hundreds of high-quality olive oils. The results demonstrated the possibility to discriminate the ten EVOOs, even if they belong to the same Italian region, by all three techniques. The result of GC-MS SPME detection was comparable at the discrimination level to the organoleptic test with few exceptions, while the S3 was able to better separate some EVOOs, which were not discriminated perfectly by the other two methods. The correlation analysis performed among and between the three methodologies allowed us to identify 388 strong associations with a p value less than 0.05. This study has highlighted how much the mix of VOCs was different even among few and localized EVOOs. The correlation with the sensor detection, which is faster and chipper compared to the other two techniques, elucidated the similarities and discrepancies between the applied methods.
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Affiliation(s)
- Roberto Mariotti
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Estefanía Núñez-Carmona
- Institute of Biosciences and Bioresources, National Research Council, URT-Reggio Emilia, Via J. F. Kennedy 17/I, 42124 Reggio Emilia, Italy
| | - Dario Genzardi
- Institute of Biosciences and Bioresources, National Research Council, URT-Reggio Emilia, Via J. F. Kennedy 17/I, 42124 Reggio Emilia, Italy
| | - Saverio Pandolfi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Veronica Sberveglieri
- Institute of Biosciences and Bioresources, National Research Council, URT-Reggio Emilia, Via J. F. Kennedy 17/I, 42124 Reggio Emilia, Italy
| | - Soraya Mousavi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
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Jukić Špika M, Romić D, Žanetić M, Zovko M, Klepo T, Strikić F, Perica S. Irrigation of Young Olives Grown on Reclaimed Karst Soil Increases Fruit Size, Weight and Oil Yield and Balances the Sensory Oil Profile. Foods 2022; 11:foods11182923. [PMID: 36141049 PMCID: PMC9498773 DOI: 10.3390/foods11182923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/12/2022] [Accepted: 09/15/2022] [Indexed: 01/18/2023] Open
Abstract
The influence of different irrigation regimes on olive fruit morphological parameters and on the quantity and quality (marketable indices, phenolic content, fatty acid composition, and sensory profile) of virgin olive oil (VOO) obtained from the Croatian cultivar Oblica, grown on an extremely rocky and dry reclaimed karst soil, was studied over three years. Four treatments were applied: rain-fed and three treatments calculated as 50%, 75%, and 100% of the crop’s irrigation requirement (Irr). Principal component analysis separated growing seasons (GS) that differed in precipitation. In the 2016 season, which had a low number of fruits per kilogram and provided a higher amount of balanced VOO with medium to intense bitterness and pungency (rain-fed treatment), the oil yield increased by irrigation (Irr 75 and Irr 100) up to 18%, while unchanged phenolics, bitterness, and pungency were observed for the VOOs obtained. In the drier GS (2017), which under rain-fed conditions had high fruit per kg, smallest fruit sizes, and lowest oil yield, and in which the VOOs had high phenolic content and intense sensory taste attributes, fruit weight, fruit sizes, and oil yield increased by 35% in all irrigation treatments, while phenols, bitterness, and pungency decreased, balancing the sensory profile of the VOOs. The results obtained here led us to conclude that the irrigation of young olives resulted in a positive effect, with the indication that an abundant water supply is more effective in drought conditions.
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Affiliation(s)
- Maja Jukić Špika
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-21-43-44-82
| | - Davor Romić
- Department of Soil Amelioration, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Mirella Žanetić
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Monika Zovko
- Department of Soil Amelioration, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Tatjana Klepo
- Department of Plant Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
- Center of Pomology, Croatian Agency for Agriculture and Food, Kralja Zvonimira 14a, 21210 Solin, Croatia
| | - Frane Strikić
- Department of Plant Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
- Department of Marine Studies, University of Split, R. Boškovića 37, 21000 Split, Croatia
| | - Slavko Perica
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
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Gallardo-Fernández M, Gonzalez-Ramirez M, Cerezo AB, Troncoso AM, Garcia-Parrilla MC. Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses. Foods 2022; 11:foods11152355. [PMID: 35954121 PMCID: PMC9368174 DOI: 10.3390/foods11152355] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [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: 07/21/2022] [Revised: 07/29/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present work aims to evaluate the dietary intake of HT in the European (EU) population by compiling scattered literature data on its concentration in foods. The consumption of the involved foods was estimated based on the EFSA Comprehensive European Food Consumption Database. The updated average contents of HT are as follows: 629.1, 5.2 and 2.1 µg/g for olives, olive oil and wine, respectively. The HT estimated intake in the European Union (EU) adult population falls within 0.13–6.82 mg/day/person, with table olives and wine being the main contributors. The estimated mean dietary intake of HT in EU countries is 1.97 ± 2.62 mg/day. Greece showed the highest HT intake (6.82 mg/day), while Austria presented the lowest (0.13 mg/day). Moreover, HT is an authorized novel food ingredient in the EU that can be added to different foods. Since the estimated HT intake is substantially low, the use of HT as a food ingredient seems feasible. This opens new possibilities for revalorizing waste products from olive oil and olive production which are rich HT sources.
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Abstract
The color of virgin olive oils, ranging from intense green to brown-yellow, is one of the main selection factors for consumers and a quality criterion in specific legislations. Such coloration is due to their chlorophyll content and depends on the composition of the olive fruit. Through analytical chemistry (HPLC-hrMSn), biochemistry (enzymatic activity), and molecular biology (qRT-PCR) approaches, we have analyzed the origin of the differences in the chlorophyll content among several varieties of olive fruit throughout their ripening process. The higher chlorophyll biosynthetic capacity in olive fruits is due to the enzyme protochlorophyllide reductase, whereas chlorophyll degradation is accomplished through the stay-green and pheophytinase pathways. For the first time, the implication of chlorophyll dephytylase during the turnover of chlorophylls in fruit is shown to be responsible for the exclusive accumulation of dephytylated chlorophyll in Arbequina fruit. The multiomics results excluded the in vivo participation of chlorophyllase in chlorophyll degradation in olive fruits.
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Affiliation(s)
| | | | - María Roca
- . Tel.: +00 34 954.61.15.50. Fax: +00 34 954.61.67.90
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18
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Notario A, Sánchez R, Luaces P, Sanz C, Pérez AG. The Infestation of Olive Fruits by Bactrocera oleae (Rossi) Modifies the Expression of Key Genes in the Biosynthesis of Volatile and Phenolic Compounds and Alters the Composition of Virgin Olive Oil. Molecules 2022; 27:molecules27051650. [PMID: 35268754 PMCID: PMC8911628 DOI: 10.3390/molecules27051650] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/25/2022] [Accepted: 02/28/2022] [Indexed: 11/22/2022]
Abstract
Bactrocera oleae, the olive fruit fly, is one of the most important pests affecting the olive fruit, causing serious quantitative and qualitative damage to olive oil production. In this study, the changes induced by B. oleae infestation in the biosynthesis of volatile and phenolic compounds in olive (cvs. Picual, Manzanilla, and Hojiblanca) have been analyzed. Despite cultivar differences, the oils obtained from infested fruits showed a significant increase in the content of certain volatile compounds such as (E)-hex-2-enal, ethanol, ethyl acetate, and β-ocimene and a drastic decrease of the phenolic contents. The impact of those changes on the inferred quality of the oils has been studied. In parallel, the changes induced by the attack of the olive fly on the expression of some key genes in the biosynthesis of volatile and phenolic compounds, such as lipoxygenase, β-glucosidase, and polyphenol oxidase, have been analyzed. The strong induction of a new olive polyphenol oxidase gene (OePPO2) explains the reduction of phenolic content in the oils obtained from infested fruits and suggest the existence of a PPO-mediated oxidative defense system in olives.
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Ben-Hassine K, Taamalli A, Rezig L, Yangui I, Benincasa C, Malouche D, Kamoun N, Mnif W. Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties. Food Sci Nutr 2022; 10:863-878. [PMID: 35311176 PMCID: PMC8907739 DOI: 10.1002/fsn3.2717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [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: 09/21/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 01/18/2023] Open
Abstract
This study established physicochemical and sensory characteristics of virgin olive oils (VOOs) and linked them to consumers’ liking using external preference mapping. We used five Tunisian and two foreign VOO varieties produced by two processing systems: discontinuous (sp) and continuous three‐phase decanter (3p). The samples were analyzed and evaluated by a panel of 274 consumers. The external preference mapping revealed five VOO clusters with a consumer preference scores rating from 40% to 65%. Consumers highly appreciated the foreign Coratina cultivar's olive oil; the main drivers being richness in polyphenols (markers of bitterness and pungency), mainly the oleuropein aglycone, and volatile compounds (markers of green fruity, green leaves, green apple, cut grassy almond, and bitterness), particularly the trans‐2‐hexenol. The Tunisian Chemlali (3p) oil was second highly preferred (scoring 55%). The positive drivers for olive oil preference (a profile of almond fruity green and low bitterness and pungency) are the richness in hexanal compounds. Arbequina (sp and 3p) and Chemlali (sp) were the least appreciated due to the fact that Arbequina VOO is not in the tradition of Tunisian consumers, whereas Chemchali VOO is a minor variety representing only 2% of olive oil production in Tunisia and consumed mostly in blends. The differentiation between the two processing systems depends on the variety of cultivar; consumers are able to identify the two processing system in the case of Chetoui, Leguim, and Chemchali.
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Affiliation(s)
- Kaouther Ben-Hassine
- Research Laboratory of Agricultural Production Systems and Sustainable Development High School of Agriculture Mograne Mograne Tunisia
| | - Amani Taamalli
- Department of Chemistry College of Sciences University of Hafr Al Batin Hafr Al Batin Saudi Arabia
| | - Leila Rezig
- University of Carthage Higher School of Food Industries of Tunis Tunis Tunisia
| | - Islem Yangui
- Laboratory of Nanobiotechnology and Valorization of Medicinal Phytoresources University of Carthage National Institute of Applied Science and Technology UR17ES22 Tunis Cedex Tunisia
| | - Cinzia Benincasa
- Agricultural Research Council of Italy Olive Growing and Olive Oil Industry Research Centre Rende Italy
| | - Dhafer Malouche
- Engineering School of Statistics and Information Analysis University of Carthage Tunis Tunisia
| | - Naziha Kamoun
- Institut de l'olivier Unité Technologie et Qualité Sfax Tunisia
| | - Wissem Mnif
- Department of Chemistry Faculty of Sciences and Arts in Balgarn University of Bisha Bisha, Saudi Arabia.,University of Manouba ISBST BVBGR-LR11ES31 Biotechnopole Sidi Thabet Ariana Tunisia
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Yilmaz E, Demirci Ş, Uslu EK. Red Pepper and Turmeric-Flavored Virgin Olive Oil Oleogels Prepared with Whale Spermaceti Wax. J Oleo Sci 2022; 71:187-199. [PMID: 35110463 DOI: 10.5650/jos.ess21167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study aimed to prepare and evaluate ground red pepper and turmeric added virgin olive oil (VOO) oleogels with whale spermaceti wax (WSW) as organogelator. The concentration of WSW was 8 wt%, and each spice was added at 1 overall wt%. Prepared oleogels were analyzed for main physico-chemical, structural, thermal, rheological properties. Further, aromatics volatile compositions, sensory descriptive analysis and consumer tests were completed. Results indicated that the new oleogels were quite spreadable preparates with acceptable quality indices. The oleogels included β type polymorphs, and showed up to 38℃ of peak melting temperatures. Rheological measurements proved true gel structure stable within applicable frequencies and above 38°C surrounding temperatures. The oleogels were thermo-reversible, and their gel state was recoverable after high shear. Around 25 different aromatic volatile compounds were identified in the two oleogels, most shown to be originating from the VOO, and the spices added. The panel defined and scored the samples with 12 sensory descriptive (hardness, spreadability, liquefaction, sandiness, olive fruit, grassy, waxy, rancid, bitter, hay, cooling and mouth coating) terms. Sensory scores were mostly similar to each other and also within the ranges given in the literature for similar spreadable fat products. Consumer test identified the samples with liked scores (above 4 in 5-max point scale) for appearance, aroma, flavour and overall acceptability. In conclusion, ground spices enriched VOO oleogels with WSW were developed successively to offer consumers spreadable olive oil products to extent consumption patterns with special flavors and health benefits of the spices.
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Affiliation(s)
- Emin Yilmaz
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering
| | - Şahin Demirci
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering
| | - Eda Keskin Uslu
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering
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21
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Lopez-Huertas E, Alcaide-Hidalgo JM. Characterisation of Endogenous Peptides Present in Virgin Olive Oil. Int J Mol Sci 2022; 23:1712. [PMID: 35163634 DOI: 10.3390/ijms23031712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 11/17/2022] Open
Abstract
The low molecular weight peptide composition of virgin olive oil (VOO) is mostly unknown. We aimed to investigate the composition of the endogenous peptides present in VOO, the protein sources from which those peptides originate and their biological activities. A water-soluble extract containing peptides was obtained from VOO. The peptides were separated by size-exclusion using fast protein liquid chromatography, and the low molecular weight fraction (1600–700 kDa) was analysed by nanoscale liquid chromatography Orbitrap coupled with tandem mass spectrometry and de novo sequencing. Nineteen new peptides were identified by Peaks database algorithm, using the available Olea europaea (cv. Farga) genome database. Eight new peptides were also identified by Peaks de novo sequencing. The protein sources of the peptides detected in the database by Peaks DB were identified by BLAST-P search. Seed storage proteins were among the most frequent sources of VOO peptides. BIOPEP software was used to predict the biological activities of peptides and to simulate (in silico) the proteolytic activity of digestive enzymes on the detected peptide sequences. A selection of synthetic peptides was obtained for investigation of their bioactivities. Peptides VCGEAFGKA, NALLCSNS, CPANGFY, CCYSVY and DCHYFL possessed strong ACE-inhibitory and antioxidant activities in vitro. Antioxidant peptides could play a role in VOO quality.
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Donat-Vargas C, Domínguez LJ, Sandoval-Insausti H, Moreno-Franco B, Rey-Garcia J, Banegas JR, Rodríguez-Artalejo F, Guallar-Castillón P. Olive oil consumption is associated with lower frailty risk: a prospective cohort study of community-dwelling older adults. Age Ageing 2022; 51:6427230. [PMID: 34793587 DOI: 10.1093/ageing/afab198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [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: 06/22/2021] [Revised: 08/04/2021] [Indexed: 12/25/2022] Open
Abstract
BACKGROUND There is no evidence on the specific beneficial association of the main types of olive oil consumption with frailty. OBJECTIVE The aim was to assess the relationship between olive oil consumption and incident frailty in community-dwelling older adults. DESIGN Prospective cohort. SETTING Participants were recruited in 2008-10 and follow-up through 2013. SUBJECTS In total, 1,896 older adults aged 60+. METHODS At baseline, olive oil and other food consumption was collected using a validated dietary history. Incident frailty was defined as having at least three of the following five Fried-based criteria: low physical activity, fatigue, slow walking, muscle weakness and unintentional weight loss. Analyses were performed with logistic regression and adjusted for the major confounders. RESULTS Over a mean follow-up of 3.5 years, 135 incident frailty cases were identified. The odds ratio (95% confidence interval) of frailty across sex-specific tertiles of total olive oil consumption (12.7, 20 and 30.8 g/day, respectively) were: 1 (ref.), 0.52 (0.32, 0.83) and 0.47 (0.29, 0.78), P trend 0.003. When differentiating by olive oil types, the results held for virgin but did not for common (refined) olive oil. CONCLUSION The highest total olive oil consumption (~3 tablespoons), especially if virgin, was associated with half the risk of frailty as the lowest consumption (~1 tablespoon) among older adults. This study suggests that virgin olive oil should be the preferent culinary olive oil type for frailty prevention. If confirmed in other settings, small doses of virgin olive oil could be added as a simple geriatric nutritional advice on the prevention of frailty.
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Affiliation(s)
- Carolina Donat-Vargas
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain
- IMDEA-Food Institute, CEI UAM+CSIC, 28049 Madrid, Spain
- Unit of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, 171 77 Stockholm, Sweden
| | - Ligia J Domínguez
- Geriatric Unit, Department of Internal Medicine and Geriatrics, University of Palermo, 90100 Palermo, Italy
| | - Helena Sandoval-Insausti
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02115, USA
| | - Belén Moreno-Franco
- Department of Preventive Medicine and Public Health, Universidad de Zaragoza, 50009 Zaragoza, Spain
- Instituto de Investigación Sanitaria Aragón, Hospital Universitario Miguel Servet, 50009 Zaragoza, Spain
| | - Jimena Rey-Garcia
- Department of Internal Medicine, Hospital Universitario Ramón y Cajal, 28034 Madrid, Spain
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain
| | - José R Banegas
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain
| | - Fernando Rodríguez-Artalejo
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain
- IMDEA-Food Institute, CEI UAM+CSIC, 28049 Madrid, Spain
| | - Pilar Guallar-Castillón
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain
- IMDEA-Food Institute, CEI UAM+CSIC, 28049 Madrid, Spain
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Yang L, Ma J, Yan H, Lü X, Guo J, Kong W, Deng Y. Changes in Quality and Antioxidant Properties of Virgin Olive Oil of 'Cornicabra' According to Fruit Maturation in Longnan, China. J Oleo Sci 2021; 70:1731-1740. [PMID: 34759107 DOI: 10.5650/jos.ess20289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
This work aims to study the influence of olive fruit maturity on physicochemical properties and antioxidant activity which determine the quality of virgin olive oils (VOO). According to the results, the values of all parameters were within the range specified by the Codex Alimentarius (2017). With the increase of fruit maturity, the oil content continued to increase until reached the maximum value (20.05%) in the 7th maturity (M7). K232, K270 and peroxide value (PV) decreased with the increase of maturity, while ΔK increased linearly with the increase of maturity. Free fatty acidity (FFA) first decreased and then increased, until reached the maximum value of (0.52 ± 0.03) % in M7. The total polyphenols (TP) and total flavonoids (TF) that characterized the antioxidant properties of olive oil increased with the increase of fruit maturity, which indicated that the oxidative stability (OS) of VOO of 'Cornicabra' increased with the increase of fruit maturity. The oleic acid (C18:1) content remained above 70 % and reached the maximum of (76.68 ± 0.17) % at M7. The values of monounsaturated fatty acids (MUFA) / polyunsaturated fatty acids (PUFA) and oleic acid (C18:1) / linoleic acid (C18:2) showed a decreasing trend with the maturity stage. Principal component analysis (PCA) showed that the quality of FFA, PV, K232, K270, TP, TF and OS were higher at the 5th maturity (M5), the quality of fatty acid were higher at M7. It can be seen from the analysis that the olive fruit maturity was an important parameter to characterize and distinguish olive oil.
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Affiliation(s)
- Lihua Yang
- College of Life Science, Northwest Normal University
| | - Junyi Ma
- College of Life Science, Northwest Normal University
| | - Huiqiang Yan
- College of Life Science, Northwest Normal University
| | - Xiaofei Lü
- College of Life Science, Northwest Normal University
| | - Junwei Guo
- College of Life Science, Northwest Normal University
| | - Weibao Kong
- College of Life Science, Northwest Normal University
| | - Yu Deng
- Institute of Olive, Longnan Academy of Economic Forestry
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Rodríguez-Pérez MD, López-Villodres JA, Arrebola MM, Martín-Aurioles E, Fernández-Prior Á, Bermúdez-Oria A, Ríos MC, De La Cruz JP, González-Correa JA. Nephroprotective Effect of the Virgin Olive Oil Polyphenol Hydroxytyrosol in Type 1-like Experimental Diabetes Mellitus: Relationships with Its Antioxidant Effect. Antioxidants (Basel) 2021; 10:antiox10111783. [PMID: 34829654 PMCID: PMC8615082 DOI: 10.3390/antiox10111783] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 10/14/2021] [Revised: 10/29/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to determine whether hydroxytyrosol administration prevented kidney damage in an experimental model of type 1 diabetes mellitus in rats. Hydroxytyrosol was administered to streptozotocin-diabetic rats: 1 and 5 mg/kg/day p.o. for two months. After hydroxytyrosol administration, proteinuria was significantly reduced (67-73%), calculated creatinine clearance was significantly increased (26-38%), and the glomerular volume and glomerulosclerosis index were decreased (20-30%). Hydroxytyrosol reduced oxidative and nitrosative stress variables and thromboxane metabolite production. Statistical correlations were found between biochemical and kidney function variables. Oral administration of 1 and 5 mg/kg/day of hydroxytyrosol produced an antioxidant and nephroprotective effect in an experimental model of type 1-like diabetes mellitus. The nephroprotective effect was significantly associated with the systemic and renal antioxidant action of hydroxytyrosol, which also influenced eicosanoid production.
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Affiliation(s)
- María Dolores Rodríguez-Pérez
- Department of Pharmacology, Faculty of Medicine, Biomedical Research Institute (IBIMA), University of Malaga, 29010 Málaga, Spain; (M.D.R.-P.); (J.A.G.-C.)
| | | | - María Monsalud Arrebola
- Clinical Laboratory, Clinical Management Unit, Hospital Axarquía, AGSEMA, 29740 Málaga, Spain;
| | | | - África Fernández-Prior
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), 41013 Seville, Spain; (Á.F.-P.); (A.B.-O.)
| | - Alejandra Bermúdez-Oria
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), 41013 Seville, Spain; (Á.F.-P.); (A.B.-O.)
| | - María Carmen Ríos
- Area of Human Histology, Faculty of Medicine, University of Malaga, 29010 Málaga, Spain; (J.A.L.-V.); (M.C.R.)
| | - José Pedro De La Cruz
- Department of Pharmacology, Faculty of Medicine, Biomedical Research Institute (IBIMA), University of Malaga, 29010 Málaga, Spain; (M.D.R.-P.); (J.A.G.-C.)
- Correspondence: ; Tel.: +34-952131567
| | - José Antonio González-Correa
- Department of Pharmacology, Faculty of Medicine, Biomedical Research Institute (IBIMA), University of Malaga, 29010 Málaga, Spain; (M.D.R.-P.); (J.A.G.-C.)
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Luaces P, Pascual M, Pérez AG, Sanz C. An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit. Antioxidants (Basel) 2021; 10:1656. [PMID: 34829527 DOI: 10.3390/antiox10111656] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/18/2021] [Accepted: 10/20/2021] [Indexed: 01/28/2023] Open
Abstract
Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this diet. VOO’s phenolic profile is determined mainly by the phenolic compounds present in the olive fruit, so knowing their content allows for a fairly precise estimate of the antioxidant and functional properties of the corresponding oil. In this sense, a convenient, green, and sensitive spectrophotometric method was developed for the quantitative determination of total phenolic compounds in olive fruits. The method is based on an easy-to-use extraction procedure of olive fruit phenolics using dimethyl sulfoxide and quantification with the Folin–Ciocalteu reagent. Oleuropein proved to be a suitable reference compound for quantification, displaying a good linear response (r = 0.9996) over the concentration range of 0.58–6.48 mg/mL, with a variation coefficient of 0.42% and limits of detection and quantification of 0.0492 and 0.1490 mg/mL, respectively. The method was validated using a wide array of fruit samples representative of the Olea europaea L. genetic diversity. The results obtained with this spectrophotometric method, expressed as mg/mL of oleuropein, showed a good correlation with those obtained with the fruit samples analyzed by high performance liquid chromatography, with an r value of 0.9930 and a slope value of 1.022, confirming its reliability. Thus, this method can become a very useful simple tool to estimate the total phenolic content of olive fruits, especially when working with numerous samples such as in olive breeding programs or in commercial olive production, in which it is especially useful to know the phenolic state of the fruit and thus determine the optimal harvest date or the most appropriate agronomic treatment to increase the functional properties of the olive fruit and the olive oil.
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Mastralexi A, Tsimidou MZ. On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil. Molecules 2021; 26:6007. [PMID: 34641552 DOI: 10.3390/molecules26196007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 09/27/2021] [Accepted: 09/30/2021] [Indexed: 01/17/2023] Open
Abstract
This work is a continuation of efforts to establish the nutritional profile of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki and to strengthen its positioning in the global VOO landscape. VOOs produced at an industrial scale in different olive mills of the Chalkidiki (Greece) regional unit as well as VOOs obtained at the laboratory scale from drupes of different maturity stages for four consecutive harvesting years were examined for their squalene (SQ) content using both HPLC and GC procedures. The mean values of SQ were found to be 4228 (HPLC) and 4865 (GC) mg/kg oil (n = 15) and were of the same magnitude as that in VOOs from cv Koroneiki (4134 mg/kg, n = 23). Storage of VOOs in the dark at room temperature for 18 months indicated an insignificant mean SQ content loss (~2%) in comparison to a mean loss of 26% for alpha-tocopherol content. This finding strengthens our view that SQ does not act as a radical scavenger that donates hydrogen atoms to the latter. The four consecutive harvest years studied indicated a clear declining trend in VOO SQ concentration upon olive ripening. To our knowledge, this is the first systematic work concerning the SQ content of Chondrolia Chalkidikis and Chalkidiki VOOs.
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García-Vico L, Sánchez R, Fernández G, Sanz C, Pérez AG. Study of the olive β-glucosidase gene family putatively involved in the synthesis of phenolic compounds of virgin olive oil. J Sci Food Agric 2021; 101:5409-5418. [PMID: 33647167 DOI: 10.1002/jsfa.11189] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 02/16/2021] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Hydrolysis of the fruit phenolic glucosides occurring during the oil extraction process is the main biochemical reaction affecting the biosynthesis and accumulation of secoiridoid compounds in virgin olive oil. An integrated approach at the molecular, biochemical, and metabolic level was used to study the olive β-glucosidase gene family in seven olive cultivars selected by their different phenolic profiles. RESULTS Eight β-glucosidase genes have been identified by in silico analysis of an olive transcriptome. Their expression levels were analyzed by reverse transcription quantitative polymerase chain reaction in olive fruits at different ripening stages: I, green fruits, 16-19 weeks after flowering (WAF); II, yellow-green fruits, 22-25 WAF; III, turning fruits, 28-31 WAF; and IV, fully ripe fruits, 35-40 WAF. Gene expression was compared with the level of β-glucosidase activity in the fruit and with the phenolic composition of fruits and oils from different olive cultivars. Phylogenetic analysis of the encoded proteins and differences found among the β-glucosidase genes based on Gene Ontology enrichment analysis data suggests maximum involvement of two genes, OeBGLU1A and OeBGLU1B, in the phenolic composition of virgin olive oil. Positive correlation coefficients were found within each olive cultivar between OeBGLU1A and OeBGLU1B gene expression data and the phenolic content of the oil. CONCLUSION The results obtained suggest that the expression pattern of specific β-glucosidase genes may be an accurate predictor for the phenolic content of virgin olive oil that could be used in olive breeding programs. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lourdes García-Vico
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), Seville, Spain
| | - Rosario Sánchez
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), Seville, Spain
| | - Guillermo Fernández
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), Seville, Spain
| | - Carlos Sanz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), Seville, Spain
| | - Ana G Pérez
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), Seville, Spain
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28
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Žanetić M, Jukić Špika M, Ožić MM, Brkić Bubola K. Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils. Plants (Basel) 2021; 10:plants10101995. [PMID: 34685804 PMCID: PMC8537805 DOI: 10.3390/plants10101995] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/17/2021] [Accepted: 09/21/2021] [Indexed: 06/01/2023]
Abstract
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars-Oblica, Lastovka, Levantinka, and Krvavica-were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.
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Affiliation(s)
- Mirella Žanetić
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
| | - Maja Jukić Špika
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, HR-10000 Zagreb, Croatia
| | - Mia Mirjana Ožić
- Education and Teacher Training Agency, Tolstojeva 32, HR-21000 Split, Croatia;
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Domínguez-Vías G, Segarra AB, Ramírez-Sánchez M, Prieto I. High-Fat Diets Modify the Proteolytic Activities of Dipeptidyl-Peptidase IV and the Regulatory Enzymes of the Renin-Angiotensin System in Cardiovascular Tissues of Adult Wistar Rats. Biomedicines 2021; 9:1149. [PMID: 34572336 DOI: 10.3390/biomedicines9091149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 08/17/2021] [Accepted: 09/01/2021] [Indexed: 01/02/2023] Open
Abstract
(1) Background: The replacement of diets high in saturated fat (SAFA) with monounsaturated fatty acids (MUFA) is associated with better cardiovascular function and is related to the modulation of the activity of the local renin–angiotensin system (RAS) and the collagenase activity of dipeptidyl peptidase IV (DPP-IV). The objective of the work was to verify the capacity of different types of dietary fat on the regulatory activities of RAS and DPP-IV. (2) Methods: Male Wistar rats were fed for 24 weeks with three different diets: the standard diet (S), the standard diet supplemented with virgin olive oil (20%) (VOO), or with butter (20%) plus cholesterol (0.1%) (Bch). The proteolytic activities were determined by fluorometric methods in the soluble (sol) and membrane-bound (mb) fractions of the left ventricle and atrium, aorta, and plasma samples. (3) Results: With the VOO diet, angiotensinase values were significantly lower than with the Bch diet in the aorta (GluAP and ArgAP (mb)), ventricle (ArgAP (mb)) and atrium (CysAP (sol)). Significant decreases in DPP-IV (mb) activity occurred with the Bch diet in the atrium and aorta. The VOO diet significantly reduced the activity of the cardiac damage marker LeuAP (mb) in the ventricle and aorta, except for LeuAP (sol) in the ventricle, which was reduced with the Bch diet. (4) Conclusions: The introduction into the diet of a source rich in MUFA would have a beneficial cardiovascular effect on RAS homeostasis and cardiovascular functional stability.
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Tomé-Rodríguez S, Ledesma-Escobar CA, Penco-Valenzuela JM, Priego-Capote F. Influence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stress. J Sci Food Agric 2021; 101:4829-4837. [PMID: 33502792 DOI: 10.1002/jsfa.11129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 01/25/2021] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Virgin olive oil (VOO) is greatly appreciated for its organoleptic features, which can be ascribed mainly to the presence of very chemically diverse volatile components. It is well known that the VOO volatile fraction depends strongly on different aspects, which encompass genetic, agronomic, processing, and post-processing factors. In this research, we developed a method for the qualitative and semiquantitative determination of volatile components in VOOs subjected to thermal stress by headspace extraction online coupled to gas chromatography-mass spectrometry (HS-GC-MS). RESULTS The method was applied to 100 extra-virgin olive oil (EVOO) samples, which led to the tentative identification of 52 volatile components, including 12 alcohols, 17 aldehydes, three ketones, one ether, two furans, two carboxylic acids, and 15 hydrocarbons. The method was used to study the cultivar effect and the main biochemical pathways involved in the synthesis of volatile compounds, with special emphasis on those formed by degradation of unsaturated fatty acids (FAs). Principal component analysis (PCA), explaining 76.7% of the total variability, showed that the volatile profile of EVOOs subjected to thermal stress allowed discriminating samples from different cultivars. CONCLUSION Volatiles detected in EVOOs subjected to thermal stress with the highest contribution to discrimination between the selected cultivars were correlated with the concentration of the three main FAs in VOO, namely oleic, linoleic, and linolenic acids. The FA profile seems to be especially relevant to explain the concentration of certain volatile compounds with direct incidence on the organoleptic properties. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Sonia Tomé-Rodríguez
- Maimónides Institute for Biomedical Research (IMIBIC), Reina Sofía University Hospital, Córdoba, Spain
- Department of Analytical Chemistry, University of Córdoba, Córdoba, Spain
- Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain
- CIBER Fragilidad y Envejecimiento Saludable (CIBERFES), Carlos III Health Institute, Madrid, Spain
| | - Carlos A Ledesma-Escobar
- Maimónides Institute for Biomedical Research (IMIBIC), Reina Sofía University Hospital, Córdoba, Spain
- Department of Analytical Chemistry, University of Córdoba, Córdoba, Spain
- Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain
- CIBER Fragilidad y Envejecimiento Saludable (CIBERFES), Carlos III Health Institute, Madrid, Spain
| | - José M Penco-Valenzuela
- Spanish Association of Olive Producing Municipalities (AEMO), Campus Alameda del Obispo, Córdoba, Spain
| | - Feliciano Priego-Capote
- Maimónides Institute for Biomedical Research (IMIBIC), Reina Sofía University Hospital, Córdoba, Spain
- Department of Analytical Chemistry, University of Córdoba, Córdoba, Spain
- Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain
- CIBER Fragilidad y Envejecimiento Saludable (CIBERFES), Carlos III Health Institute, Madrid, Spain
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Viera I, Herrera M, Roca M. In Vitro Bioaccessibility Protocol for Chlorophylls. J Agric Food Chem 2021; 69:8777-8786. [PMID: 34328725 PMCID: PMC8389804 DOI: 10.1021/acs.jafc.1c02815] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 07/09/2021] [Accepted: 07/16/2021] [Indexed: 05/24/2023]
Abstract
The daily ingestion of chlorophylls has been estimated at 50 g, but the knowledge about their bioaccessibility is limited. Different in vitro models have been utilized to estimate their potential bioavailability, but among other factors, the diversity of structures, chemical properties, and lability of chlorophylls hamper the investigations. By the first time, three extreme food matrices, one rich in fiber (vegetable puree), one rich in fat (virgin olive oil), and one liquid (fruit juice), have been assayed for chlorophyll bioaccessibility, controlling crucial variables. Chlorophyll polarity and food matrix were the determining factors, but surprisingly, chlorophyll bioaccessibility was affected during the application of the in vitro standardized protocol. Therefore, the present research has identified the reactions that can be biased during the estimation of chlorophyll bioaccessibility, defining a specific protocol in the function of chlorophyll structures.
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Affiliation(s)
- Isabel Viera
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - Marta Herrera
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - María Roca
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
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Yilmaz E, Demirci Ş. Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax. Gels 2021; 7:gels7030095. [PMID: 34287323 PMCID: PMC8293085 DOI: 10.3390/gels7030095] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 05/29/2021] [Revised: 07/08/2021] [Accepted: 07/13/2021] [Indexed: 01/12/2023] Open
Abstract
This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched with thyme and cumin spices with sunflower wax (SW) organogelator. Common physico-chemical, structural, thermal, and rheological analyses were completed. Furthermore, aromatic volatiles composition, sensory descriptive analysis, and consumer tests were provided. Results indicated that spice addition does not interfere with gel formation, stability, and gelation time. The oleogels’ color values were affected by the color of the VOO and the spices. The free fatty acidity and peroxide values were within the acceptable limits for virgin olive oils. There were β’ crystal polymorphs, and melting peak temperatures were around 62 °C. Rheological analyses proved that the oleogels were fairly stable under moderate frequencies, maintained their gelled state until around 52 °C, and recovered their shear induced structural loss after force cessation. There were 22 aromatic volatiles quantified in the samples, which originated from the VOO and spices used as ingredients. A trained panel defined the samples using 13 sensory descriptors. Consumer tests proved that the new oleogels were liked by consumers. Overall, this study provided information and the possibility of spice-enriched and spreadable VOO oleogels to enhance per capita consumption of olive oils with new consumption habits.
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Affiliation(s)
- Emin Yilmaz
- Correspondence: ; Tel.: +90-286-218-0018/20054; Fax: +90-286-218-0541
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33
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Beltran G, Hueso A, Bejaoui MA, Gila AM, Costales R, Sánchez-Ortiz A, Aguilera MP, Jimenez A. How olive washing and storage affect fruit ethanol and virgin olive oil ethanol, ethyl esters and composition. J Sci Food Agric 2021; 101:3714-3722. [PMID: 33301202 DOI: 10.1002/jsfa.11002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 11/29/2020] [Accepted: 12/10/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Olives are stored for a short time after harvesting pending processing in the oil mills. Furthermore, olives are often washed prior to fruit storage. In this work we study how washing and storage affect fruit ethanol content and the effect on virgin olive oil ethanol content and quality. RESULTS Olive storage produced an increase in the fruit ethanol content, achieving values six times higher when storage was in silos. Washing the olives resulted in an increase in fruit ethanol content, although when washed olives were processed immediately no difference was found. The increase in fruit ethanol content during storage was reflected in higher oil ethanol concentration. Similarly, olive washing resulted in oils with higher ethanol concentration. Industrial conditions gave more important increases in oil ethanol content than that from olives processed by hand. For quality parameters all the olive oils were classified as 'extra virgin'. In general, oils showed a slight decrease in some sensory attributes. At industrial scale after 24 h storage oils were classified as 'virgin' because sensory defects were found. CONCLUSION Olive storage should be avoided or reduced to less than 12 h; if possible, olives should not be washed before storage since this practice favors losses in sensory characteristics and the synthesis of ethanol, a precursor of ethyl esters. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Gabriel Beltran
- IFAPA Center Venta del Llano, Junta de Andalucia, Jaén, Spain
| | - Antonio Hueso
- IFAPA Center Venta del Llano, Junta de Andalucia, Jaén, Spain
- CEIGRAM/Dpto. Producción Agraria, Universidad Politécnica de Madrid Escuela Técnica Superior de Ingenieros Agrónomos, Madrid, Spain
| | | | - Abraham M Gila
- Centro Tecnológico del Olivar y del Aceite, Fundación Citoliva, Parque Científico-Tecnológico GEOLIT, Jaén, Spain
- IFAPA Center Venta del Llano, Jaén, Spain
| | - Raquel Costales
- Centro Tecnológico del Olivar y del Aceite, Fundación Citoliva, Parque Científico-Tecnológico GEOLIT, Jaén, Spain
| | | | - Maria P Aguilera
- Centro Tecnológico del Olivar y del Aceite, Fundación Citoliva, Parque Científico-Tecnológico GEOLIT, Jaén, Spain
- IFAPA Center Venta del Llano, Jaén, Spain
| | - Antonio Jimenez
- IFAPA Center Venta del Llano, Junta de Andalucia, Jaén, Spain
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Mastralexi A, Tsimidou MZ. The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation. Molecules 2021; 26:3184. [PMID: 34073383 DOI: 10.3390/molecules26113184] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/19/2021] [Accepted: 05/24/2021] [Indexed: 01/13/2023] Open
Abstract
The European food legislation authorizes the use of certain health claims based on a scientific basis. This study aimed to evaluate the fatty acid, tocopherol, and polar phenol composition of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki regarding the fulfillment of official requirements for the health claims of 'oleic acid', 'vitamin E', and 'olive oil polyphenols'. The examination of representative industrial VOOs from 15 olive mills of the Chalkidiki regional unit showed that the two cultivars yield oils contained the necessary concentrations of the responsible bioactive compounds. This evidence was further substantiated by a four harvest study whereby olives from different maturity stages were sampled from three olive groves. Oils were extracted at a laboratory scale and examined for their content in the above-mentioned three categories of constituents. Oils produced at industrial scale from olives harvested on the 'technological optimum' stage according to the olive grove proprietor were also analyzed. Extra virgin olive oil of the studied cultivars can safely bear the generic claims for 'oleic acid' and 'vitamin E'. The cultivars present great potential regarding the total hydroxytyrosol and tyrosol content of the extracted oil required to attain the third health claim that may be influenced negatively by manufacturing practices.
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Domínguez-Vías G, Segarra AB, Ramírez-Sánchez M, Prieto I. Effects of Virgin Olive Oil on Blood Pressure and Renal Aminopeptidase Activities in Male Wistar Rats. Int J Mol Sci 2021; 22:5388. [PMID: 34065436 DOI: 10.3390/ijms22105388] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 05/16/2021] [Accepted: 05/18/2021] [Indexed: 12/15/2022] Open
Abstract
High saturated fat diets have been associated with the development of obesity and hypertension, along with other pathologies related to the metabolic syndrome. In contrast, the Mediterranean diet, characterized by its high content of monounsaturated fatty acids, has been proposed as a dietary factor capable of positively regulating cardiovascular function. These effects have been linked to changes in the local renal renin angiotensin system (RAS) and the activity of the sympathetic nervous system. The main goal of this study was to analyze the role of two dietary fat sources on aminopeptidases activities involved in local kidney RAS. Male Wistar rats (six months old) were fed during 24 weeks with three different diets: the standard diet (S), the standard diet supplemented with virgin olive oil (20%) (VOO), or the standard diet enriched with butter (20%) plus cholesterol (0.1%) (Bch). Kidney samples were separated in medulla and cortex for aminopeptidase activities (AP) assay. Urine samples were collected for routine analysis by chemical tests. Aminopeptidase activities were determined by fluorometric methods in soluble (sol) and membrane-bound (mb) fractions of renal tissue, using arylamide derivatives as substrates. After the experimental period, the systolic blood pressure (SBP) values were similar in standard and VOO animals, and significantly lower than in the Bch group. At the same time, a significant increase in GluAP and IRAP activities were found in renal medulla of Bch animals. However, in VOO group the increase of GluAP activity in renal medulla was lower, while AspAP activity decreased in the renal cortex. Furthermore, the VOO diet also affected other aminopeptidase activities, such as TyrAP and pGluAP, related to the regulation of the sympathetic nervous system and the metabolic rate. These results support the beneficial effect of VOO in the regulation of SBP through changes in local AP activities of the kidney.
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Zaroual H, El Hadrami EM, Karoui R. Preliminary study on the potential application of Fourier-transform mid-infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil. J Sci Food Agric 2021; 101:2901-2911. [PMID: 33155679 DOI: 10.1002/jsfa.10922] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/21/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Olive oil provides a wide range of health-promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine the potential of chemical and mid-infrared spectroscopy techniques to determine the quality and authenticity of virgin olive oil (VOO). For this, we studied 41 VOOs originating from five regions of Morocco (Fez/Meknes, Eastern, Northern, Beni-Mellal/Khenifra, and Marrakech/Safi) and produced using different agricultural and technological conditions during two successive crop seasons (2015-2016 and 2016-2017). RESULTS By applying principal component analysis and factorial discriminant analysis with leave-one-out validation to the mid-infrared spectroscopy, clear discrimination between VOO samples according to their geographic origin and variety was observed, with correct classification rates of 91.87% and 91.87% being observed respectively. The application of partial least-squares regression to mid-infrared and chemical data sets allowed excellent prediction of free acidity, peroxide value, k270 , and chlorophyll level with R2 of 0.99, 0.97, 0.98, and 0.93 respectively, and good prediction of k232 (R2 = 0.84). CONCLUSION The results demonstrate that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool for evaluating the overall quality and authenticity of VOO. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Hicham Zaroual
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles Viollette, Lens, France
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | - El Mestafa El Hadrami
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | - Romdhane Karoui
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles Viollette, Lens, France
- INRAe, Paris, France
- Yncréa, Lille, France
- Ulco, Boulogne-sur-Mer, France
- University of Lille, Lille, France
- Adrianor, Tilloy Les Mofflaines, France
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Cano Marchal P, Sanmartin C, Satorres Martínez S, Gómez Ortega J, Mencarelli F, Gámez García J. Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose. Sensors (Basel) 2021; 21:s21072298. [PMID: 33806002 PMCID: PMC8037113 DOI: 10.3390/s21072298] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 03/19/2021] [Accepted: 03/19/2021] [Indexed: 11/16/2022]
Abstract
The organoleptic profile of a Virgin Olive Oil is a key quality parameter that is currently obtained by human sensory panels. The development of an instrumental technique capable of providing information about this profile quickly and online is of great interest. This work employed a general purpose e-nose, in lab conditions, to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils. The raw data provided by the e-nose were used to extract a set of features that fed a regressor to predict the level of fruity aroma and a classifier to detect the presence of defects. The results obtained were a mean validation error of 0.5 units for the prediction of fruity aroma using lasso regression; and 88% accuracy for the defect detection using logistic regression. Finally, the identification of two out of ten specific sensors of the e-nose that can provide successful results paves the way to the design of low-cost specific electronic noses for this application.
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Affiliation(s)
- Pablo Cano Marchal
- Robotics, Automation and Computer Vision Group, University of Jaén, 23071 Jaén, Spain; (S.S.M.); (J.G.O.); (J.G.G.)
- Correspondence:
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, 56126 Pisa, Italy; (C.S.); (F.M.)
| | - Silvia Satorres Martínez
- Robotics, Automation and Computer Vision Group, University of Jaén, 23071 Jaén, Spain; (S.S.M.); (J.G.O.); (J.G.G.)
| | - Juan Gómez Ortega
- Robotics, Automation and Computer Vision Group, University of Jaén, 23071 Jaén, Spain; (S.S.M.); (J.G.O.); (J.G.G.)
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, 56126 Pisa, Italy; (C.S.); (F.M.)
| | - Javier Gámez García
- Robotics, Automation and Computer Vision Group, University of Jaén, 23071 Jaén, Spain; (S.S.M.); (J.G.O.); (J.G.G.)
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Liu N, Han R, Huo H, Wang H, Bai W, Kong W, Bai X, Ma J, Wang J, Liang J, Zhang J. Quality Assessment of Five Mono-cultivar Virgin Olive Oils Produced in Longnan (China) from 2013 to 2017. J Oleo Sci 2021; 70:297-308. [PMID: 33583918 DOI: 10.5650/jos.ess20120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The aim of this work was to evaluate the quality of the five mono-cultivar (Frantoio, Leccino, Picholine, Coratina and Ezhi-8) virgin olive oils (Mc-VOOs) produced in Longnan (China) from 2013 to 2017 through analysing the organoleptic quality, physicochemical properties, phenolic contents, antioxidant activity and fatty acid composition. The leading principal components for assessing the quality of Mc-VOOs were extracted by principal component analysis (PCA). The results indicated that the five Mc-VOOs showed obvious differences (p < 0.05) in flavour and substance composition with the variation of cultivar and production year; however, the same cultivar of VOO displayed certain homogeneity in five consecutive years of assessment. The five Mc-VOOs were rich in phenolic compounds and unsaturated fatty acids such as oleic acid. The quality of VOO was mainly determined by the genetic characteristics of olive cultivar, meanwhile, fruit maturity, soil and climate factors also affected its quality. The content of phenolic compound, DPPH· scavenging rate, proportion of unsaturated fatty acids and iodine value of Coratina were the highest, on the contrary, Ezhi-8 was the lowest in general. The results of PCA showed that the five leading principal components to evaluate the quality of Mc-VOOs were oleic acid, linoleic acid, acid value, total phenol and trace components (such as C20:1 and squalene) successively. In conclusion, the five Mc-VOOs from Longnan show excellent quality and have certain uniformity in different production years.
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Affiliation(s)
- Na Liu
- College of Life Sciences, Northwest Normal University
| | - Rui Han
- College of Chemistry & Pharmacy, Northwest Agriculture & Forestry University
| | - Huanran Huo
- College of Life Sciences, Northwest Normal University
| | - Hui Wang
- College of Life Sciences, Northwest Normal University
| | - Wanming Bai
- Longnan Garden City Olive Technology Development Co., LTD
| | - Weibao Kong
- College of Life Sciences, Northwest Normal University
| | - Xiaoyong Bai
- Longnan Garden City Olive Technology Development Co., LTD
| | - Junyi Ma
- College of Life Sciences, Northwest Normal University
| | - Junlong Wang
- College of Life Sciences, Northwest Normal University
| | - Junyu Liang
- College of Life Sciences, Northwest Normal University
| | - Ji Zhang
- College of Life Sciences, Northwest Normal University
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Espínola F, Vidal AM, Espínola JM, Moya M. Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees ( Olea europaea var. sylvestris). Molecules 2021; 26:1304. [PMID: 33671061 DOI: 10.3390/molecules26051304] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/23/2021] [Accepted: 02/24/2021] [Indexed: 11/18/2022] Open
Abstract
Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.
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Giuffrè AM. n-Alkanes and n-Alkenes in Virgin Olive Oil from Calabria (South Italy): The Effects of Cultivar and Harvest Date. Foods 2021; 10:290. [PMID: 33535538 PMCID: PMC7912712 DOI: 10.3390/foods10020290] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/25/2021] [Accepted: 01/28/2021] [Indexed: 11/28/2022] Open
Abstract
n-Alkanes and n-alkenes are components of the unsaponifiable fraction of an olive oil. These were analysed by GC on-column analysis and are here proposed as an additional tool to certify the origin, authenticity, traceability and chemical quality of olive oil produced in the Reggio Calabria province (South Italy). Nine cultivars were studied: Cassanese, Coratina, Itrana, Leccino, Nociara, Ottobratica, Pendolino, Picholine and Sinopolese grown in the region of Calabria (South Italy). n-Alkanes in the range from 21 to 35 chain carbon atoms and alkenes in the range from 23:1 to 25:1 chain carbon atoms were found with the following elution order: heneicosane (C21), docosane (C22), tricosene (C23:1), tricosane (C23), tetracosene (C24:1), tetracosane (C24), pentacosene (C25:1), pentacosane (C25), hexacosane (C26), eptacosane (C27), octacosane (C28), nonacosane (C29), triacontane (C30), entriacontane (C31), dotriacontane (C32), tritriacontane (C33), tetratriacontane (C34), pentatriacontane (C35). The oil of all cultivars showed a decreasing trend in total n-alkane and n-alkene content, with the oil of Sinopolese showing the highest content, varying from 328.50 to 214.00 mg/kg. Odd-chain alkanes predominated over even-chain n-alkanes, and tricosane, tetracosane and pentacosane were the most represented alkanes. Cultivar and harvest date significantly influenced the n-alkane and n-alkene content. These findings can be useful to distinguish different olive cultivars and to decide the fruit harvest date for the oil of the Reggio Calabria province (South Italy). A daily quantity of 30 g of olive oil of the Sinoplese cv (the one with the highest n-alkane and n-alkene content) was found to be in accordance with the suggestions of the European Agency for the evaluation of medicinal products Committee for veterinary medicinal products and biogenic hydrocarbons intake for the human diet.
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Affiliation(s)
- Angelo Maria Giuffrè
- Dipartimento di Agricoltura, Università degli Studi Mediterranea di Reggio Calabria, Contrada Melissari, 89124 Reggio Calabria, Italy
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Segarra AB, Domínguez-Vías G, Redondo J, Martínez-Cañamero M, Ramírez-Sánchez M, Prieto I. Hypothalamic Renin-Angiotensin System and Lipid Metabolism: Effects of Virgin Olive Oil versus Butter in the Diet. Nutrients 2021; 13:480. [PMID: 33572630 DOI: 10.3390/nu13020480] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/27/2021] [Accepted: 01/28/2021] [Indexed: 12/12/2022] Open
Abstract
The brain renin-angiotensin system (RAS) has been recently involved in the homeostatic regulation of energy. Our goal was to analyse the influence of a diet rich in saturated fatty acids (butter) against one enriched in monounsaturated fatty acids (olive oil) on hypothalamic RAS, and their relationship with the metabolism of fatty acids. Increases in body weight and visceral fat, together with an increase in aminopeptidase A expression and reductions in AngII and AngIV were observed in the hypothalamus of animals fed with the butter diet. In this group, a marked reduction in the expression of genes related to lipid metabolism (LPL, CD36, and CPT-1) was observed in liver and muscle. No changes were found in terms of body weight, total visceral fat and the expression of hepatic genes related to fatty acid metabolism in the olive oil diet. The expressions of LPL and CD36 were reduced in the muscles, although the decrease was lower than in the butter diet. At the same time, the fasting levels of leptin were reduced, no changes were observed in the hypothalamic expression of aminopeptidase A and decreases were noted in the levels of AngII, AngIV and AngIII. These results support that the type of dietary fat is able to modify the hypothalamic profile of RAS and the body energy balance, related to changes in lipid metabolism.
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Aparicio-Ruiz R, Barbieri S, Gallina Toschi T, García-González DL. Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation. Foods 2020; 9:E1870. [PMID: 33333860 DOI: 10.3390/foods9121870] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/09/2020] [Accepted: 12/11/2020] [Indexed: 12/27/2022] Open
Abstract
Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of edible oils and its application is compulsory. Even if its application has been a success in quality control, improving the quality of virgin olive oils over the last 30 years, at present, there is no reference material (RM), in the strict sense of the term, to be used as a validated standard for sensory defects of virgin olive oil with which tasters can be trained. Usually, real samples of virgin olive oils assessed by many panels for the International Olive Council (IOC) ring tests are used as materials of reference in panel training and control. The latter are highly representative of the main perceived defects, but availability is limited, samples are not homogeneous year after year, and other secondary defects can be present. Thus, in order to provide solutions, this work describes an analytical procedure for implementing olfactory formulations that emulate rancid and winey-vinegary defects found in virgin olive oils with the aim of providing reproducible RMs that can be prepared on demand. A strategy for designing RMs for aroma is presented and the optimization process to obtain the best formulation is described. Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.
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Lobo-Prieto A, Tena N, Aparicio-Ruiz R, García-González DL, Sikorska E. Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions. Foods 2020; 9:E1846. [PMID: 33322615 DOI: 10.3390/foods9121846] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 12/04/2020] [Accepted: 12/09/2020] [Indexed: 12/25/2022] Open
Abstract
The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been suggested for controlling virgin olive oil (VOO) freshness during its shelf-life. However, a complete interpretation of fluorescence spectra requires analyzing multiple parameters (chemical, physical–chemical, and sensory) to evaluate the pace of fluorescence spectral changes under moderate conditions with respect to other changes impacting on VOO quality. In this work, four VOOs were analyzed every month with excitation–emission fluorescence spectra. The same samples were characterized with the concentration of fluorophores (phenols, tocopherols, chlorophyll pigments), physical–chemical parameters (peroxide value, K232, K270, free acidity), and sensory attributes (medians of defects and of the fruity attribute). From the six components extracted with parallel factor analysis (PARAFAC), two components were assigned to chlorophyll pigments and those assigned to tocopherols, phenols, and oxidation products were selected for their ability to discriminate between fresh and aged oils. Thus, the component assigned to oxidation products correlated with K270 in the range 0.80–0.93, while the component assigned to tocopherols–phenols correlated with the fruity attribute in the range 0.52–0.90. The sensory analysis of the samples revealed that the changes of these PARAFAC components occurred at the same time as, or even before, the changes of the sensory characteristics.
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Carrapiso AI, Rubio A, Martín L, de Miguel C, Martínez-Cañas M, Sánchez-Casas J. Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil Over the Harvesting Season. Foods 2020; 9:E1766. [PMID: 33260545 DOI: 10.3390/foods9121766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 11/23/2020] [Accepted: 11/26/2020] [Indexed: 11/17/2022] Open
Abstract
Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the traditional harvesting methods (tree vs. ground picked fruits), and the harvesting time (over a six-week period) on the oil characteristics. Free acidity, peroxide value, K232, K270, ΔK, total phenols, oxidative stability and the volatile compound profile (by SPME extraction, gas chromatography and mass detection) of olive oils from the Verdial de Badajoz cultivar were analysed. The organic production affected the peroxide value, total phenols, oxidative stability and 34 out of 145 volatile compounds. Its effect was much less strong than that of the harvesting method, which affected severely all the chemical and physical-chemical parameters and 105 out of 145 volatile compounds. Conversely, the harvesting time was revealed as a factor with little repercussion, on the chemical and physical-chemical parameters (only peroxide value was influenced), although it affected 83 out of 145 volatile compounds. The larger content in total phenols in the organic oils than in the conventional ones could explain the increase in oil stability and the differences in the volatile compounds.
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Quintanilla-Casas B, Marin M, Guardiola F, García-González DL, Barbieri S, Bendini A, Gallina Toschi T, Vichi S, Tres A. Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics. Foods 2020; 9:foods9101509. [PMID: 33096623 PMCID: PMC7593957 DOI: 10.3390/foods9101509] [Citation(s) in RCA: 16] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/12/2020] [Accepted: 10/19/2020] [Indexed: 12/16/2022] Open
Abstract
The commercial category of virgin olive oil is currently assigned on the basis of chemical-physical and sensory parameters following official methods. Considering the limited number of samples that can be analysed daily by a sensory panel, an instrumental screening tool could be supportive by reducing the assessors’ workload and improving their performance. The present work aims to in-house validate a screening strategy consisting of two sequential binary partial least squares-discriminant analysis (PLS-DA) models that was suggested to be successful in a proof-of-concept study. This approach is based on the volatile fraction fingerprint obtained by HS-SPME–GC–MS from more than 300 virgin olive oils from two crop seasons graded by six different sensory panels into extra virgin, virgin or lampante categories. Uncertainty ranges were set for the binary classification models according to sensitivity and specificity by means of receiver operating characteristics (ROC) curves, aiming to identify boundary samples. Thereby, performing the screening approach, only the virgin olive oils classified as uncertain (23.3%) would be assessed by a sensory panel, while the rest would be directly classified into a given commercial category (78.9% of correct classification). The sensory panel’s workload would be reduced to less than one-third of the samples. A highly reliable classification of samples would be achieved (84.0%) by combining the proposed screening tool with the reference method (panel test) for the assessment of uncertain samples.
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Affiliation(s)
- Beatriz Quintanilla-Casas
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmacia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain; (B.Q.-C.); (M.M.); (F.G.); (A.T.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), 08921 Santa Coloma de Gramenet, Spain
| | - Marco Marin
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmacia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain; (B.Q.-C.); (M.M.); (F.G.); (A.T.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), 08921 Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmacia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain; (B.Q.-C.); (M.M.); (F.G.); (A.T.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), 08921 Santa Coloma de Gramenet, Spain
| | | | - Sara Barbieri
- Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (S.B.); (A.B.); (T.G.T.)
| | - Alessandra Bendini
- Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (S.B.); (A.B.); (T.G.T.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (S.B.); (A.B.); (T.G.T.)
| | - Stefania Vichi
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmacia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain; (B.Q.-C.); (M.M.); (F.G.); (A.T.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), 08921 Santa Coloma de Gramenet, Spain
- Correspondence:
| | - Alba Tres
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmacia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain; (B.Q.-C.); (M.M.); (F.G.); (A.T.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), 08921 Santa Coloma de Gramenet, Spain
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Brkić Bubola K, Lukić M, Novoselić A, Krapac M, Lukić I. Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom. Foods 2020; 9:E1445. [PMID: 33053794 DOI: 10.3390/foods9101445] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/02/2020] [Accepted: 10/09/2020] [Indexed: 11/16/2022] Open
Abstract
With the aim to investigate the influence of post-harvest olive fruit storage temperatures on virgin olive oil production parameters, composition and quality, Istarska bjelica (IB) and Rosinjola (RO) fruits were stored for seven days at room temperature (RT), +4 °C and -20 °C prior to oil production. Lower temperatures delayed post-harvest maturation of IB fruits. Theoretical oil content did not change depending on the storage temperature, while the highest oil yield and extractability index were obtained after storage at RT. Chlorophylls decreased in IB-RT and in IB-20. A decrease in the sensory quality of oils was detected after fruit storage at RT and -20 °C, while the refrigeration temperature of +4 °C preserved it. Regarding the content of fatty acid ethyl esters, an increase was observed in IB-RT oils. Storage at RT increased the content of waxes, while the lower temperatures partially suppressed this phenomenon. In oils of both cultivars, storage at +4 °C preserved the concentration of most phenolic compounds at a level more similar to that of the fresh oil when compared to the other two treatments. In the production conditions, when prolonged fruit storage is necessary, refrigeration seems to be the most suitable option.
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Dordevic D, Kushkevych I, Jancikova S, Zeljkovic SC, Zdarsky M, Hodulova L. Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations. Open Life Sci 2020; 15:606-618. [PMID: 33817249 PMCID: PMC7874674 DOI: 10.1515/biol-2020-0064] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 05/22/2020] [Accepted: 05/25/2020] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.
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Affiliation(s)
- Dani Dordevic
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, 454080, Chelyabinsk, Russia
| | - Ivan Kushkevych
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 753/5, 62500, Brno, Czech Republic
| | - Simona Jancikova
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
| | - Sanja Cavar Zeljkovic
- Department of Genetic Resources for Vegetables, Centre of the Region Haná for Biotechnological and Agricultural Research, Medicinal and Special Plants, Crop Research Institute, 78371, Olomouc, Czech Republic.,Department of Phytochemistry, Centre of Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacky University, 78371, Olomouc, Czech Republic
| | - Michal Zdarsky
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
| | - Lucia Hodulova
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
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48
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Alvarruiz A, Pardo JE, Copete ME, Miguel CD, Rabadán A, López E, Álvarez-Ortí M. Evolution of Virgin Olive Oil during Long-term Storage. J Oleo Sci 2020; 69:809-814. [PMID: 32641604 DOI: 10.5650/jos.ess19258] [Citation(s) in RCA: 4] [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
In this work, the evolution of virgin olive oil from 4 olive varieties when stored at 5°C, 10°C and 20°C for a period of up to 3 years was studied. Free acidity increased progressively for the 4 varieties, staying below the limit for extra virgin olive oil, even at the highest temperature. The peroxide value also increased, reaching its maximum after about 28 months of storage, when some samples stored at 20°C exceeded the limit for extra virgin olive oil. The maximum values for K270 and K232 were reached at the end of the storage period, also exceeding the limit for extra virgin olive oil in the case of some varieties stored at 20°C. Oxidative stability decreased by 38%-50% depending on the storage temperature and the variety. Most of the color indexes increased in value because of the degradation of the oil pigments.
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Affiliation(s)
- Andres Alvarruiz
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes. Universidad de Castilla-La Mancha. Campus Universitario
| | - José Emilio Pardo
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes. Universidad de Castilla-La Mancha. Campus Universitario
| | - Maria Elena Copete
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes. Universidad de Castilla-La Mancha. Campus Universitario
| | | | - Adrián Rabadán
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes. Universidad de Castilla-La Mancha. Campus Universitario
| | - Eulogio López
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes. Universidad de Castilla-La Mancha. Campus Universitario
| | - Manuel Álvarez-Ortí
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes. Universidad de Castilla-La Mancha. Campus Universitario
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Cedó L, Fernández-Castillejo S, Rubió L, Metso J, Santos D, Muñoz-Aguayo D, Rivas-Urbina A, Tondo M, Méndez-Lara KA, Farràs M, Jauhiainen M, Motilva MJ, Fitó M, Blanco-Vaca F, Solà R, Escolà-Gil JC. Phenol-Enriched Virgin Olive Oil Promotes Macrophage-Specific Reverse Cholesterol Transport In Vivo. Biomedicines 2020; 8:biomedicines8080266. [PMID: 32756328 PMCID: PMC7460104 DOI: 10.3390/biomedicines8080266] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [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: 07/16/2020] [Revised: 07/28/2020] [Accepted: 07/29/2020] [Indexed: 12/16/2022] Open
Abstract
The intake of olive oil (OO) enriched with phenolic compounds (PCs) promotes ex vivo HDL-mediated macrophage cholesterol efflux in humans. We aimed to determine the effects of PC-enriched virgin OO on reverse cholesterol transport (RevCT) from macrophages to feces in vivo. Female C57BL/6 mice were given intragastric doses of refined OO (ROO) and a functional unrefined virgin OO enriched with its own PC (FVOO) for 14 days. Our experiments included two independent groups of mice that received intragastric doses of the phenolic extract (PE) used to prepare the FVOO and the vehicle solution (saline), as control, for 14 days. FVOO intake led to a significant increase in serum HDL cholesterol and its ability to induce macrophage cholesterol efflux in vitro when compared with ROO group. This was concomitant with the enhanced macrophage-derived [3H]cholesterol transport to feces in vivo. PE intake per se also increased HDL cholesterol levels and significantly promoted in vivo macrophage-to-feces RevCT rate when compared with saline group. PE upregulated the expression of the main macrophage transporter involved in macrophage cholesterol efflux, the ATP binding cassettea1. Our data provide direct evidence of the crucial role of OO PCs in the induction of macrophage-specific RevCT in vivo.
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Affiliation(s)
- Lídia Cedó
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), 28029 Madrid, Spain
- Correspondence: (L.C.); (J.C.E.-G.)
| | - Sara Fernández-Castillejo
- Surgery Department-Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), Faculty of Medicine and Health Sciences-Medicine, Universitat Rovira i Virgili, 43201 Reus, Spain; (S.F.-C.); (L.R.); (R.S.)
- Fundació EURECAT—Centre Tecnològic de Nutrició i Salut, 43204 Reus, Spain
| | - Laura Rubió
- Surgery Department-Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), Faculty of Medicine and Health Sciences-Medicine, Universitat Rovira i Virgili, 43201 Reus, Spain; (S.F.-C.); (L.R.); (R.S.)
- Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198 Lleida, Spain
| | - Jari Metso
- Minerva Foundation Institute for Medical Research and National Institute for Health and Welfare, Genomics and Biomarkers Unit, 00290 Helsinki, Finland; (J.M.); (M.J.)
| | - David Santos
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), 28029 Madrid, Spain
| | - Daniel Muñoz-Aguayo
- IMIM Hospital del Mar Medical Research Institute, Grup de Risc Cardiovascular i Nutrició, 08003 Barcelona, Spain; (D.M.-A.); (M.F.)
- CIBER of Physiopathology of Obesity and Nutrition CIBEROBN, Grup de Risc Cardiovascular i Nutrició, 28029 Madrid, Spain
| | - Andrea Rivas-Urbina
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- Departament de Bioquímica i Biologia Molecular, Universitat Autònoma de Barcelona, 08041 Barcelona, Spain
| | - Mireia Tondo
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
| | - Karen Alejandra Méndez-Lara
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- Departament de Bioquímica i Biologia Molecular, Universitat Autònoma de Barcelona, 08041 Barcelona, Spain
| | - Marta Farràs
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), 28029 Madrid, Spain
| | - Matti Jauhiainen
- Minerva Foundation Institute for Medical Research and National Institute for Health and Welfare, Genomics and Biomarkers Unit, 00290 Helsinki, Finland; (J.M.); (M.J.)
| | - Maria-José Motilva
- Instituto de Ciencias de la Vid y del Vino-ICVV (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Finca “La Grajera”, 26007 Logroño, La Rioja, Spain;
| | - Montserrat Fitó
- IMIM Hospital del Mar Medical Research Institute, Grup de Risc Cardiovascular i Nutrició, 08003 Barcelona, Spain; (D.M.-A.); (M.F.)
- CIBER of Physiopathology of Obesity and Nutrition CIBEROBN, Grup de Risc Cardiovascular i Nutrició, 28029 Madrid, Spain
| | - Francisco Blanco-Vaca
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), 28029 Madrid, Spain
- Departament de Bioquímica i Biologia Molecular, Universitat Autònoma de Barcelona, 08041 Barcelona, Spain
| | - Rosa Solà
- Surgery Department-Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), Faculty of Medicine and Health Sciences-Medicine, Universitat Rovira i Virgili, 43201 Reus, Spain; (S.F.-C.); (L.R.); (R.S.)
- Fundació EURECAT—Centre Tecnològic de Nutrició i Salut, 43204 Reus, Spain
- Hospital Universitari Sant Joan de Reus HUSJR, NFOC-Salut, 43204 Reus, Spain
| | - Joan Carles Escolà-Gil
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), 28029 Madrid, Spain
- Departament de Bioquímica i Biologia Molecular, Universitat Autònoma de Barcelona, 08041 Barcelona, Spain
- Correspondence: (L.C.); (J.C.E.-G.)
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50
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Palagano R, Valli E, Tura M, Cevoli C, Pérez-Camino MDC, Moreda W, Bendini A, Gallina Toschi T. Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method. Foods 2020; 9:E924. [PMID: 32674289 PMCID: PMC7404475 DOI: 10.3390/foods9070924] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 07/06/2020] [Accepted: 07/11/2020] [Indexed: 11/24/2022] Open
Abstract
The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect soft deodorization treatment. In this study, an off-line HPLC-GC-FID method for determination of FAEEs is presented, revising the preparative step and the GC injector required by the official method (EU Reg. 61/2011). After optimization, the method was validated in-house by analyzing several parameters (linearity, limit of detection LOD, limit of quantification LOQ, robustness, recovery, precision, and accuracy) to determine its effectiveness. Linearity was measured in the 2.5-50 mg/L range; furthermore, intra-day and inter-day precision values were lower than 15%, while the LOD and LOQ were lower than 1 and 1.5 mg/kg, respectively, for all compounds considered. The main advantages of this revised protocol are: (i) significant reduction in time and solvents needed for each analytical determination; (ii) application of HPLC as an alternative to traditional LC, carried with manually packed glass columns, thus simplifying the separation step.
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Affiliation(s)
- Rosa Palagano
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
| | - Enrico Valli
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
| | - Matilde Tura
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
| | | | - Wenceslao Moreda
- Instituto de la Grasa (CSIC), 41013 Sevilla, Spain; (M.d.C.P.-C.); (W.M.)
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (R.P.); (E.V.); (M.T.); (C.C.); (T.G.T.)
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