1
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Spangenberg JE, Lantos I. Fingerprinting of monovarietal olive oils from Argentina and Uruguay via stable isotope, fatty acid profile, and chemometric analyses. Food Chem 2024; 449:139194. [PMID: 38574525 DOI: 10.1016/j.foodchem.2024.139194] [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: 01/09/2024] [Revised: 03/18/2024] [Accepted: 03/28/2024] [Indexed: 04/06/2024]
Abstract
Tracing methods of non-European EVOOs commercialized worldwide are becoming crucial for effective authenticity controls. Limited analytical studies of these oils are available on a global scale, similar to those of European EVOOs. We report for the first time the fatty acid concentrations, bulk-oil 2H/1H, 13C/12C, and 18O/16O ratios and fatty acid 13C/12C ratios of 43 authentic monovarietal EVOOs from different geographical regions in Argentina and Uruguay. The samples were obtained from a wide range of latitudes and altitudes along an E-W profile, from lowlands near the Atlantic Ocean to the pre-Andean highlands near the Pacific Ocean. Principal component scores were used to cluster EVOOs into three groups- central-western Argentina, central Argentina, and Uruguay-based on nine stable isotope ratios and the oleic-linoleic acid concentration ratio. The bulk 2H/1H and 18O/16O values and 13C/12C of palmitoleic and linoleic acids provide good tools for differentiating these oils via linear discriminant analysis.
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Affiliation(s)
- Jorge Enrique Spangenberg
- Institute of Earth Surface Dynamics (IDYST), University of Lausanne, Geopolis Building, CH-1015 Lausanne, Switzerland.
| | - Irene Lantos
- Instituto de las Culturas (IDECU), Universidad de Buenos Aires & Consejo Nacional de Investigaciones Científicas y Técnicas, Moreno 350, C1091AAH Buenos Aires, Argentina
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2
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Deng P, Lin X, Yu Z, Huang Y, Yuan S, Jiang X, Niu M, Peng WK. Machine learning-enabled high-throughput industry screening of edible oils. Food Chem 2024; 447:139017. [PMID: 38531304 DOI: 10.1016/j.foodchem.2024.139017] [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: 11/15/2023] [Revised: 02/27/2024] [Accepted: 03/10/2024] [Indexed: 03/28/2024]
Abstract
Long-term consumption of mixed fraudulent edible oils increases the risk of developing of chronic diseases which has been a threat to the public health globally. The complicated global supply-chain is making the industry malpractices had often gone undetected. In order to restore the confidence of consumers, traceability (and accountability) of every level in the supply chain is vital. In this work, we shown that machine learning (ML) assisted windowed spectroscopy (e.g., visible-band, infra-red band) produces high-throughput, non-destructive, and label-free authentication of edible oils (e.g., olive oils, sunflower oils), offers the feasibility for rapid analysis of large-scale industrial screening. We report achieving high-level of discriminant (AUC > 0.96) in the large-scale (n ≈ 11,500) of adulteration in olive oils. Notably, high clustering fidelity of 'spectral fingerprints' achieved created opportunity for (hypothesis-free) self-sustaining large database compilation which was never possible without machine learning. (137 words).
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Affiliation(s)
- Peishan Deng
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
| | - Xiaomin Lin
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
| | - Zifan Yu
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China; Guangdong Medical University, 523-808, China
| | - Yuanding Huang
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
| | - Shijin Yuan
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
| | - Xin Jiang
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
| | - Meng Niu
- China Medical University, China.
| | - Weng Kung Peng
- Songshan Lake Materials Laboratory, Dongguan, Guangdong 523801, PR China.
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3
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Manai-Djebali H, Yeddes W, Hammami M, Nait-Mohamed S, Msaada K, Ben Youssef N. Enhancing antioxidant and antibacterial properties of olive oil through garlic enrichment: a comprehensive study. Int J Environ Health Res 2024; 34:2661-2673. [PMID: 37820709 DOI: 10.1080/09603123.2023.2266393] [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] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Accepted: 09/28/2023] [Indexed: 10/13/2023]
Abstract
The amalgamation of garlic's antibacterial potency with olive oil's nutritional benefits provides a natural, effective way to boost health and counters microbial threats. This study explored the antioxidant and antibacterial traits of garlic-enriched virgin olive oil (VOO) samples, focusing on various garlic forms (fresh, oven-dried, freeze-dried). Comparative analysis revealed fresh garlic's highest total phenolic content, flavonoid content, and strongest DPPH scavenging activity. GC/MS analysis unveiled distinct volatile profiles. Fresh garlic oil contained elevated allyl-methy-sulfide, diallyl-trisulfide, methyl-propyl-disulfide levels. Antibacterial evaluation displayed substantial inhibition zones, especially fresh garlic oil against E. coli, and oven-dried/freeze-dried garlic oils against P. aeruginosa. Lower Minimal Inhibitory Concentration (MIC) values for fresh garlic oil and freeze-dried garlic oil against both Gram-negative and Gram-positive bacteria signify potent antibacterial activity of garlic-enriched VOO. These findings underscore garlic-enriched VOO's potential as natural antibacterial agents, fortified with antioxidant traits, while emphasizing drying methods' role in shaping volatile compounds.
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Affiliation(s)
- Hedia Manai-Djebali
- Laboratory of Olive Biotechnology, Biotechnology Center of Borj-Cedria, BP. 901, Hammam-Lif, 2050, Tunisia
| | - Walid Yeddes
- Laboratory of Medicinal and Aromatic Plants, Biotechnology Center of Borj-Cedria, BP. 901, Hammam-Lif, 2050, Tunisia
| | - Majdi Hammami
- Laboratory of Medicinal and Aromatic Plants, Biotechnology Center of Borj-Cedria, BP. 901, Hammam-Lif, 2050, Tunisia
| | - Salma Nait-Mohamed
- Laboratory of Olive Biotechnology, Biotechnology Center of Borj-Cedria, BP. 901, Hammam-Lif, 2050, Tunisia
| | - Kamel Msaada
- Laboratory of Medicinal and Aromatic Plants, Biotechnology Center of Borj-Cedria, BP. 901, Hammam-Lif, 2050, Tunisia
| | - Nabil Ben Youssef
- Laboratory of Olive Biotechnology, Biotechnology Center of Borj-Cedria, BP. 901, Hammam-Lif, 2050, Tunisia
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4
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Pierguidi L, Cecchi L, Dinnella C, Zanoni B, Spinelli S, Migliorini M, Monteleone E. Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions. Food Res Int 2024; 187:114438. [PMID: 38763685 DOI: 10.1016/j.foodres.2024.114438] [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: 10/24/2023] [Revised: 03/13/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Early changes in sensory quality of phenols-rich virgin olive oil (VOO) and their relationship with the chemical changes are less studied in the literature. Therefore, the objective of this study was to propose a predictive model of dynamics of sensory changes based on specific chemical markers. The evolution of the sensory quality of phenol-rich VOOs from Tuscan cultivars stored under optimal storage conditions (i.e., absence of light, no O2 exposure, low temperature) was investigated using a multi-step methodological approach combining sensory (official sensory analysis (so-called Panel Test), Descriptive Analysis and Temporal Dominance of Sensation) and chemical measurements. The sensory map from descriptive data was related to the phenolic and volatile profiles, measured using HPLC-DAD and HS-SPME-GC-MS, respectively. A predictive model of the sensory changes over storage based on chemical compounds was developed. Results showed that very early changes involving phenolic and volatile compounds profiles occur in VOOs stored under optimal storage conditions, which turn in changes in sensory properties evaluated by the official panel test, the descriptive analysis and the temporal dominance of sensation. Furthermore, a chemical marker of sensory dynamics of oils during storage was identified as the ratio between two groups of secoiridoids. The proposed model, supported by the mentioned chemical marker, has the potential of improving the control of sensory changes in phenols-rich virgin olive oils during storage in optimal conditions.
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Affiliation(s)
- Lapo Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy.
| | - Caterina Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Bruno Zanoni
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028, Firenze, Italy
| | - Erminio Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
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5
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Battaglini E, Miralles P, Lotti N, Soccio M, Fiorini M, Coscollà C. Analysis of microplastics in commercial vegetable edible oils from Italy and Spain. Food Chem 2024; 443:138567. [PMID: 38295567 DOI: 10.1016/j.foodchem.2024.138567] [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: 11/15/2023] [Revised: 01/09/2024] [Accepted: 01/22/2024] [Indexed: 02/02/2024]
Abstract
In this work, assessment of microplastics (MPs) in commercial vegetable edible oils from Italy and Spain, including extra-virgin olive oil, olive oil, sunflower oil, and mixed seed oil, has been conducted for the first time. The method was based on sample dilution with ethanol:n-hexane (1:3, v/v), homogenization, vacuum filtration on macroporous silicon filters with 5 μm pore diameter to collect MPs, and automatic µ-FTIR spectroscopy for MPs detection and characterization. In the analysis of oil samples, a mean MPs abundance of 1140 ± 350 MPs/L was found. Observed MPs were characterized, being most of them fragments (81.2 %), with particle sizes < 100 µm (77.5 %), and mainly composed of polyethylene (50.3 %) and polypropylene (28.7 %), among others. Statistical analysis revealed that there were not significant differences (p-value > 0.05) in the abundance of MPs between oil samples or types.
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Affiliation(s)
- Elena Battaglini
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Italy
| | - Pablo Miralles
- Foundation for the Promotion of Health and Biomedical Research in the Valencian Region (FISABIO-Public Health), Valencia, Spain.
| | - Nadia Lotti
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Italy; CIRI MAM, University of Bologna, Italy; CIRI AGRO, University of Bologna, Italy
| | - Michelina Soccio
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Italy; CIRI AGRO, University of Bologna, Italy
| | - Maurizio Fiorini
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Italy; CIRI MAM, University of Bologna, Italy
| | - Clara Coscollà
- Foundation for the Promotion of Health and Biomedical Research in the Valencian Region (FISABIO-Public Health), Valencia, Spain
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6
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Mascrez S, Aspromonte J, Spadafora ND, Purcaro G. Vacuum-assisted and multi-cumulative trapping in headspace solid-phase microextraction combined with comprehensive multidimensional chromatography-mass spectrometry for profiling virgin olive oil aroma. Food Chem 2024; 442:138409. [PMID: 38237298 DOI: 10.1016/j.foodchem.2024.138409] [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: 10/24/2023] [Revised: 12/21/2023] [Accepted: 01/08/2024] [Indexed: 02/15/2024]
Abstract
In the present work vacuum (Vac) and multiple cumulative trapping (MCT) headspace solid phase microextraction (HS-SPME) were evaluated as alternative or combined techniques for the volatile profiling. A higher extraction performance for semi-volatiles was shown by all three techniques. Synergic combination of Vac and MCT showed up to 5-times extraction power for less volatile compounds. The hyphenation of said techniques with comprehensive two-dimensional gas chromatography (GC × GC) enabled a comprehensive analysis of the volatilome. Firstly, 18 targeted quality markers, previously defined by means of classical HS-SPME, were explored for their ability to classify commercial categories. The applicability of such markers proved to be limited with the alternative sampling techniques. An untargeted approach enables the selection of specific features for each technique showing a better classification capacity of the commercial categories. No misclassifications were observed, except for one extra virgin olive oil classified as virgin olive oil in 3 × 10 min Vac-MCT-HS-SPME.
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Affiliation(s)
- Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, B-5030 Gembloux, Belgium
| | - Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), Calle 47 esq. 115, 1900 La Plata, Argentina
| | - Natasha Damiana Spadafora
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, 44121, Ferrara, Italy
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, B-5030 Gembloux, Belgium.
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7
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Erminia Schiano M, Sodano F, Cassiano C, Magli E, Seccia S, Grazia Rimoli M, Albrizio S. Monitoring of seven pesticide residues by LC-MS/MS in extra virgin olive oil samples and risk assessment for consumers. Food Chem 2024; 442:138498. [PMID: 38245984 DOI: 10.1016/j.foodchem.2024.138498] [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: 09/18/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
Residue levels of seven pesticides were analyzed in thirty-five samples of Extra Virgin Olive Oil to assess the health risk of consuming Italian oils correlated with the presence of these pesticides. An in-house analytical procedure was developed and validated, consisting of a specific dispersive solid-phase extraction using the QuEChERS technique and a qualitative-quantitative analysis using liquid chromatography coupled with tandem mass spectrometry. Thirty-four percent of the samples were contaminated with pesticide residues; in the concentration range of 0.53-0.56 ng/mL for imazalil, 1.11-1.56 ng/mL for acetamiprid-N-desmethyl, 1.28-1.46 ng/mL for clothianidin, 0.94-1.49 ng/mL for thiacloprid, 1.08-4.64 ng/mL for dinotefuran, 0.42-1.47 ng/mL for thiamethoxam, 0.42-6.14 ng/mL for imidacloprid). Risk assessment was evaluated using the hazard quotient, hazard index, and Pesticide Residue Intake Model by EFSA. All hazard indices confirmed that the concentrations of pesticides detected in the oil samples did not represent a short or long-term risk for consumers' health.
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Affiliation(s)
- Marica Erminia Schiano
- Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Via D. Montesano, 49, I-80131 Naples, Italy; Consorzio Interuniversitario INBB, Viale Medaglie d'Oro, 305, I-00136 Rome, Italy; Istituto per i Polimeri, Compositi e Biomateriali (IPCB) - Consiglio Nazionale delle Ricerche, Via Campi Flegrei, 34, I-80078 Pozzuoli, Naples, Italy.
| | - Federica Sodano
- Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Via D. Montesano, 49, I-80131 Naples, Italy.
| | - Chiara Cassiano
- Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Via D. Montesano, 49, I-80131 Naples, Italy.
| | - Elisa Magli
- Dipartimento di Sanità, Università degli Studi di Napoli Federico II, Via Pansini, 5, I-80131 Naples, Italy.
| | - Serenella Seccia
- Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Via D. Montesano, 49, I-80131 Naples, Italy.
| | - Maria Grazia Rimoli
- Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Via D. Montesano, 49, I-80131 Naples, Italy; Consorzio Interuniversitario INBB, Viale Medaglie d'Oro, 305, I-00136 Rome, Italy.
| | - Stefania Albrizio
- Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Via D. Montesano, 49, I-80131 Naples, Italy; Consorzio Interuniversitario INBB, Viale Medaglie d'Oro, 305, I-00136 Rome, Italy.
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8
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Yang X, Pei J, He X, Wang Y, Wang L, Shen F, Li P, Fang Y. A novel method for determination of peroxide value and acid value of extra-virgin olive oil based on fluorescence internal filtering effect correction. Food Chem 2024; 441:138342. [PMID: 38176142 DOI: 10.1016/j.foodchem.2023.138342] [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: 08/03/2023] [Revised: 12/25/2023] [Accepted: 12/29/2023] [Indexed: 01/06/2024]
Abstract
Peroxide value (PV) and acid value (AV) are widely used indicators for evaluating oxidation degree of olive oils. Fluorescence spectroscopy has been extensively studied on the detection of oil oxidation, however, the detection accuracy is limited due to internal filtering effect (IFE). Due to the primary and secondary IFE, at least two wavelengths of absorption information are required. Least squares support vector regression (LSSVR) models for PV and AV were established based on two absorption coefficients (μa) at 375 nm and emission wavelength and one fluorescence intensity at corresponding wavelength. The regression results proved that the model based on 375 and 475 nm could reach the best performance, with the highest correlation coefficient for prediction (rp) of 0.889 and 0.960 for PV and AV respectively. Finally, the explicit formulations for PV and AV were determined by nonlinear least squares fitting, and the rp could reach above 0.94 for two indicators.
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Affiliation(s)
- Xiaoyun Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
| | - Jingyu Pei
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
| | - Xueming He
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China.
| | - Yue Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
| | - Liu Wang
- Key Laboratory of Traceability for Agricultural Genetically Modified Organisms , Ministry of Agriculture and Rural Affairs, Hangzhou 310022, China
| | - Fei Shen
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
| | - Peng Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China
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9
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Ugolini T, Mattagli F, Melani F, Zanoni B, Migliorini M, Trapani S, Giambanelli E, Parenti A, Mulinacci N, Cecchi L. HS-SPME-GC-MS and Chemometrics for the Quality Control and Clustering of Monovarietal Extra Virgin Olive Oil: A 3-Year Study on Terpenes and Pentene Dimers of Italian Cultivars. J Agric Food Chem 2024; 72:11124-11139. [PMID: 38698543 DOI: 10.1021/acs.jafc.4c00610] [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] [Subscribe] [Scholar Register] [Indexed: 05/05/2024]
Abstract
Terpenes and pentene dimers are less studied volatile organic compounds (VOCs) but are associated with specific features of extra virgin olive oils (EVOOs). This study aimed to analyze mono- and sesquiterpenes and pentene dimers of Italian monovarietal EVOOs over 3 years (14 cultivars, 225 samples). A head space-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method recently validated was used for terpene and pentene dimer quantitation. The quantitative data collected were used for both the characterization and clustering of the cultivars. Sesquiterpenes were the molecules that most characterized the different cultivars, ranging from 3.908 to 38.215 mg/kg; different groups of cultivars were characterized by different groups of sesquiterpenes. Pentene dimers (1.336 and 3.860 mg/kg) and monoterpenes (0.430 and 1.794 mg/kg) showed much lower contents and variability among cultivars. The application of Kruskal-Wallis test-PCA-LDA-HCA to the experimental data allowed defining 4 clusters of cultivars and building a predictive model to classify the samples (94.3% correct classification). The model was further tested on 33 EVOOs, correctly classifying 91% of them.
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Affiliation(s)
- Tommaso Ugolini
- DAGRI─Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, 50144 Firenze, Italy
| | - Federico Mattagli
- DAGRI─Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, 50144 Firenze, Italy
| | - Fabrizio Melani
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, Sesto F.no, 50019 Florence, Italy
| | - Bruno Zanoni
- DAGRI─Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, 50144 Firenze, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Serena Trapani
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Elisa Giambanelli
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy
| | - Alessandro Parenti
- DAGRI─Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, 50144 Firenze, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, Sesto F.no, 50019 Florence, Italy
| | - Lorenzo Cecchi
- DAGRI─Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, 50144 Firenze, Italy
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10
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Di Pietro M, Filardo S, Mattioli R, Bozzuto G, Raponi G, Mosca L, Sessa R. Anti-Biofilm Activity of Oleacein and Oleocanthal from Extra-Virgin Olive Oil toward Pseudomonas aeruginosa. Int J Mol Sci 2024; 25:5051. [PMID: 38732269 PMCID: PMC11084407 DOI: 10.3390/ijms25095051] [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: 03/19/2024] [Revised: 04/24/2024] [Accepted: 05/04/2024] [Indexed: 05/13/2024] Open
Abstract
New antimicrobial molecules effective against Pseudomonas aeruginosa, known as an antibiotic-resistant "high-priority pathogen", are urgently required because of its ability to develop biofilms related to healthcare-acquired infections. In this study, for the first time, the anti-biofilm and anti-virulence activities of a polyphenolic extract of extra-virgin olive oil as well as purified oleocanthal and oleacein, toward P. aeruginosa clinical isolates were investigated. The main result of our study was the anti-virulence activity of the mixture of oleacein and oleocanthal toward multidrug-resistant and intermediately resistant strains of P. aeruginosa isolated from patients with ventilator-associated pneumonia or surgical site infection. Specifically, the mixture of oleacein (2.5 mM)/oleocanthal (2.5 mM) significantly inhibited biofilm formation, alginate and pyocyanin production, and motility in both P. aeruginosa strains (p < 0.05); scanning electron microscopy analysis further evidenced its ability to inhibit bacterial cell adhesion as well as the production of the extracellular matrix. In conclusion, our results suggest the potential application of the oleacein/oleocanthal mixture in the management of healthcare-associated P. aeruginosa infections, particularly in the era of increasing antimicrobial resistance.
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Affiliation(s)
- Marisa Di Pietro
- Department of Public Health and Infectious Diseases, “Sapienza” University, p.le Aldo Moro, 5, 00185 Rome, Italy; (M.D.P.); (S.F.); (G.R.)
| | - Simone Filardo
- Department of Public Health and Infectious Diseases, “Sapienza” University, p.le Aldo Moro, 5, 00185 Rome, Italy; (M.D.P.); (S.F.); (G.R.)
| | - Roberto Mattioli
- Department of Biochemical Sciences, Faculty of Pharmacy and Medicine, “Sapienza” University, p.le Aldo Moro, 5, 00185 Rome, Italy; (R.M.); (L.M.)
| | - Giuseppina Bozzuto
- National Centre for Drug Research and Evaluation, Italian National Institute of Health, 00161 Rome, Italy;
| | - Giammarco Raponi
- Department of Public Health and Infectious Diseases, “Sapienza” University, p.le Aldo Moro, 5, 00185 Rome, Italy; (M.D.P.); (S.F.); (G.R.)
| | - Luciana Mosca
- Department of Biochemical Sciences, Faculty of Pharmacy and Medicine, “Sapienza” University, p.le Aldo Moro, 5, 00185 Rome, Italy; (R.M.); (L.M.)
| | - Rosa Sessa
- Department of Public Health and Infectious Diseases, “Sapienza” University, p.le Aldo Moro, 5, 00185 Rome, Italy; (M.D.P.); (S.F.); (G.R.)
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11
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Drakopoulou SK, Kokolakis SE, Karagiannidis AL, Dasenaki ME, Maragou NC, Thomaidis NS. A comprehensive HRMS methodology using LC-(ESI)-/GC-(APCI)-QTOF MS complementary platforms for wide-scope target screening of >750 pesticides in olive oil. Anal Methods 2024; 16:2684-2692. [PMID: 38623768 DOI: 10.1039/d4ay00181h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/17/2024]
Abstract
This study presents the development and validation of a comprehensive high-resolution mass spectrometry (HRMS) methodology for the detection of 771 pesticides in olive oil, using liquid chromatography with electrospray ionization, operating in positive and negative mode, and gas chromatography with atmospheric-pressure chemical ionization in positive mode, both coupled to quadrupole-time-of-flight mass spectrometry (LC-(ESI)-/GC-(APCI)-QTOF MS). Special reference is made to the post-acquisition evaluation step, in which all LC/GC-HRMS analytical evidence (i.e. mass accuracy, retention time, isotopic pattern, MS/MS fragmentation) is taken into account in order to successfully identify the compounds. The sample preparation of the method involves a QuEChERS-based protocol, common for both techniques, differentiated only on the reconstitution step, making the method highly applicable in routine analysis. A smart evaluation of method's performance was carried out, with 65 representative analytes comprising the validation set. The method was validated in terms of linearity, accuracy, matrix effect and precision, while the limits of detection and quantification of the method were estimated. Finally, twenty Greek olive oil samples were analysed in both analytical platforms and the findings included the pesticides lambda-cyhalothrin, chlorpyrifos, phosphamidon, pirimiphos-methyl and esprocarb at low ng g-1 level.
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Affiliation(s)
- Sofia K Drakopoulou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
| | - Stefanos E Kokolakis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
| | - Apostolos L Karagiannidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
| | - Marilena E Dasenaki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Niki C Maragou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
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12
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Díaz Ruiz E, González Ariza A, León Jurado JM, Arando Arbulu A, Fernández-Bolaños Guzmán J, Bermúdez Oria A, Delgado Bermejo JV, Navas González FJ. Evaluation of the effect of the addition of an olive oil-derived antioxidant (Pectoliv-80A) in the extender for cryopreservation of rooster sperm through the use of a discriminant statistical tool. Poult Sci 2024; 103:103630. [PMID: 38513548 PMCID: PMC10973192 DOI: 10.1016/j.psj.2024.103630] [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: 01/05/2024] [Revised: 03/02/2024] [Accepted: 03/04/2024] [Indexed: 03/23/2024] Open
Abstract
During the poultry sperm cryopreservation process, an excess of reactive oxygen species is generated resulting in oxidative stress which harms the quality of avian spermatozoa. To counteract this effect, the addition of exogenous antioxidants, such as Pectoliv-80A (a by-product of olive oil), to the cryopreservation diluent is interesting. For this purpose, 16 roosters belonging to the Utrerana avian breed were used. Six semen pools (from the 6 different replicates) were divided into 4 aliquots corresponding to different concentrations of Pectoliv-80A that were tested (0, 300, 400, and 500 μg/mL), and the cryopreservation process was carried out. To evaluate post-thawing semen quality, different parameters such as motility, membrane functionality, reactive oxygen species production, lipid peroxidation, and acrosome integrity were studied. A discriminant canonical analysis was used to determine both the differences between the Pectoliv-80A concentration groups and the discriminant power of the aforementioned parameter used for semen evaluation. Total motility and membrane functionality were reported to be the most discriminant variables for differentiating the different antioxidant enrichment groups and concluded that concentrations of 300 μg/mL showed the most desirable quality of post-thawing semen. The present study could lead to the optimization of both cryopreservation and quality evaluation techniques of the sperm of rooster species, that support the conservation program of endangered local breeds.
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Affiliation(s)
- Esther Díaz Ruiz
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, Córdoba, 14071, Spain
| | | | | | - Ander Arando Arbulu
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, Córdoba, 14071, Spain
| | | | - Alejandra Bermúdez Oria
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, (CSIC), Sevilla, 41013, Spain
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13
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Kheirandish M, Javanmard Dakheli M, Mizani M, Salehirad A. Mechanical properties, sustained release, and oxygen scavenging properties of nanocomposite films loaded with bimetallic nanoparticles (Fe 2O 3/TiO 2) in extra virgin olive oil. J Food Sci 2024; 89:2879-2894. [PMID: 38602044 DOI: 10.1111/1750-3841.17063] [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: 11/10/2023] [Revised: 02/05/2024] [Accepted: 03/19/2024] [Indexed: 04/12/2024]
Abstract
The aim of this study was the synthesis of bimetallic nanoparticles based on Fe2O3/TiO2 and its use in the poly(lactic acid) (PLA) films as an oxygen scavenger in extra virgin olive oil (EVOO) packaging. Bimetallic nanocomposites were prepared by two different precipitation methods (precipitation with ammonia and sodium hydroxide). The characteristics of bimetallic nanoparticles precipitated with sodium hydroxide (Na-Ti0.01Fe0.048O0.08) and bimetallic nanoparticles precipitated with ammonia (NH-Ti0.01Fe0.022O0.09) were compared. Relative amounts of elements in bimetallic nanocomposites and their morphological characteristics were determined using field emission scanning electron microscopy coupled with energy-dispersive X-ray spectrometer. Porosity volume and surface area of bimetallic nanoparticles were calculated using adsorption-desorption isotherms and the Brunauer-Emmett-Teller method. The formation/characterization of bimetallic nanoparticles and their location in the matrix of PLA-based nanocomposite film was studied using X-ray diffraction and Fourier transform infrared. In nanocomposite films based on PLA, bimetallic nanoparticles lead to better oxidative stability (peroxide value, p-anisidine index, K232, and K270) of the EVOO and oxygen scavenging during storage compared to free nanoparticles. Mechanical properties of nanocomposite films were improved due to bimetallic nanoparticles, which were better for Na-Ti0.01Fe0.048O0.08. In vitro release modeling of the bimetallic nanoparticles in EVOO proved that Fickian diffusion is the dominant mechanism, and the Peleg model was the best description of the release behavior of nanoparticles.
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Affiliation(s)
- Mahsa Kheirandish
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Majid Javanmard Dakheli
- Department of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
| | - Maryam Mizani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Alireza Salehirad
- Department of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
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14
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Laveriano-Santos EP, Vallverdú-Queralt A, Bhat R, Tresserra-Rimbau A, Gutiérrez-Alcalde E, Campins-Machado FM, Lamuela-Raventós RM, Pérez M. Unlocking the potential of olive residues for functional purposes: update on human intervention trials with health and cosmetic products. J Sci Food Agric 2024; 104:3816-3822. [PMID: 38456790 DOI: 10.1002/jsfa.13451] [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: 01/16/2024] [Revised: 03/02/2024] [Accepted: 03/04/2024] [Indexed: 03/09/2024]
Abstract
Olive mill waste (OMW) is a promising source of valuable compounds such as polyphenols, terpenes, sterols, and other bioactive compounds, which are of interest to the pharmaceuticals and cosmeceutical industries. This review examines the potential of OMW extracts for health and beauty applications based on evidence reports from human clinical trials. The results achieved to date indicate health-enhancing properties, but little is known about the underlying mechanisms of action, dose-response relationships, and long-term impacts. Therefore, while olive by-products, extracted using eco-friendly methods, present opportunities for the development of high-value health and cosmetic products, further studies are necessary to determine the full range of their effects and establish specific therapeutic strategies. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Emily P Laveriano-Santos
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Anna Vallverdú-Queralt
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Rajeev Bhat
- ERA-Chair for Food (By-)Products Valorization Technologies (VALORTECH), Estonian University of Life Sciences, Tartu, Estonia
| | - Anna Tresserra-Rimbau
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Eulàlia Gutiérrez-Alcalde
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Barcelona, Spain
| | - Francesc M Campins-Machado
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Maria Pérez
- Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
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15
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Monteiro CS, Adedara IA, Farombi EO, Emanuelli T. Nutraceutical potential of olive pomace: insights from cell-based and clinical studies. J Sci Food Agric 2024; 104:3807-3815. [PMID: 38270195 DOI: 10.1002/jsfa.13281] [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: 09/25/2023] [Revised: 01/06/2024] [Accepted: 01/08/2024] [Indexed: 01/26/2024]
Abstract
Olive oil production yields a substantial volume of by-products, constituting up to 80% of the processed fruits. The olive pomace by-product represents a residue of significant interest due to the diverse bioactive compounds identified in it. However, a thorough characterization and elucidation of the biological activities of olive pomace are imperative to redirect its application for functional food, nutraceutical, and pharmaceutical purposes both for animals and humans. In this review, we examine data from experimental models, including immortalized human vascular endothelial cells, human corneal and conjunctival epithelial cells, human colorectal adenocarcinoma cells, non-tumorigenic human hepatoma cells, and murine macrophages alongside clinical trials. These studies aim to validate the safety, nutritional value, and pharmacological effects of olive pomace. In vitro studies suggest that biophenols extracted from olive pomace possess antioxidant, anti-inflammatory, and antiproliferative properties that could be beneficial in mitigating cardiovascular disorders, particularly atherosclerosis, hepatosteatosis, and dry-eye disease. Protective effects against dry-eye disease were confirmed in a mouse model assay. Olive pomace used in the feed for fish and poultry has demonstrated the ability to enhance animals' immunity and improve nutritional quality of meat and eggs. Human clinical trials are scarce and have revealed minimal biological changes following the consumption of olive pomace-enriched foods. However, alterations in certain biomarkers tentatively suggest cardioprotective properties. The review underscores the value of olive pomace while addressing potential drawbacks and future perspectives, with a specific focus on the need for further investigation into the animal feed and human nutritional properties of olive pomace. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Camila Sant'Anna Monteiro
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, Brazil
| | - Isaac Adegboyega Adedara
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, Brazil
- Drug Metabolism and Toxicology Research Laboratories, Department of Biochemistry, College of Medicine, University of Ibadan, Ibadan, Nigeria
| | - Ebenezer Olatunde Farombi
- Drug Metabolism and Toxicology Research Laboratories, Department of Biochemistry, College of Medicine, University of Ibadan, Ibadan, Nigeria
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, Brazil
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16
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López-Bascón MA, Moscoso-Ruiz I, Quirantes-Piné R, del Pino-García R, López-Gámez G, Justicia-Rueda A, Verardo V, Quiles JL. Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action. Int J Mol Sci 2024; 25:4878. [PMID: 38732097 PMCID: PMC11084348 DOI: 10.3390/ijms25094878] [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: 03/22/2024] [Revised: 04/18/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
The olive oil sector is a fundamental food in the Mediterranean diet. It has been demonstrated that the consumption of extra virgin olive oil (EVOO) with a high content of phenolic compounds is beneficial in the prevention and/or treatment of many diseases. The main objective of this work was to study the relationship between the content of phenolic compounds and the in vitro neuroprotective and anti-inflammatory activity of EVOOs from two PDOs in the province of Granada. To this purpose, the amounts of phenolic compounds were determined by liquid chromatography coupled to mass spectrometry (HPLC-MS) and the inhibitory activity of acetylcholinesterase (AChE) and cyclooxygenase-2 (COX-2) enzymes by spectrophotometric and fluorimetric assays. The main families identified were phenolic alcohols, secoiridoids, lignans, flavonoids, and phenolic acids. The EVOO samples with the highest total concentration of compounds and the highest inhibitory activity belonged to the Picual and Manzanillo varieties. Statistical analysis showed a positive correlation between identified compounds and AChE and COX-2 inhibitory activity, except for lignans. These results confirm EVOO's compounds possess neuroprotective potential.
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Affiliation(s)
- María Asunción López-Bascón
- Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain; (M.A.L.-B.)
| | - Inmaculada Moscoso-Ruiz
- Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain; (M.A.L.-B.)
| | - Rosa Quirantes-Piné
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva S/N, 18071 Granada, Spain;
| | - Raquel del Pino-García
- Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain; (M.A.L.-B.)
| | - Gloria López-Gámez
- Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain; (M.A.L.-B.)
| | - Andrea Justicia-Rueda
- Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain; (M.A.L.-B.)
| | - Vito Verardo
- Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain; (M.A.L.-B.)
- Department of Nutrition and Food Science, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18071 Granada, Spain
| | - José L. Quiles
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain
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17
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Marrero AD, Quesada AR, Martínez-Poveda B, Medina MÁ. Anti-Cancer, Anti-Angiogenic, and Anti-Atherogenic Potential of Key Phenolic Compounds from Virgin Olive Oil. Nutrients 2024; 16:1283. [PMID: 38732529 PMCID: PMC11085358 DOI: 10.3390/nu16091283] [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: 01/31/2024] [Revised: 03/26/2024] [Accepted: 04/12/2024] [Indexed: 05/13/2024] Open
Abstract
The Mediterranean diet, renowned for its health benefits, especially in reducing cardiovascular risks and protecting against diseases like diabetes and cancer, emphasizes virgin olive oil as a key contributor to these advantages. Despite being a minor fraction, the phenolic compounds in olive oil significantly contribute to its bioactive effects. This review examines the bioactive properties of hydroxytyrosol and related molecules, including naturally occurring compounds (-)-oleocanthal and (-)-oleacein, as well as semisynthetic derivatives like hydroxytyrosyl esters and alkyl ethers. (-)-Oleocanthal and (-)-oleacein show promising anti-tumor and anti-inflammatory properties, which are particularly underexplored in the case of (-)-oleacein. Additionally, hydroxytyrosyl esters exhibit similar effectiveness to hydroxytyrosol, while certain alkyl ethers surpass their precursor's properties. Remarkably, the emerging research field of the effects of phenolic molecules related to virgin olive oil on cell autophagy presents significant opportunities for underscoring the anti-cancer and neuroprotective properties of these molecules. Furthermore, promising clinical data from studies on hydroxytyrosol, (-)-oleacein, and (-)-oleocanthal urge further investigation and support the initiation of clinical trials with semisynthetic hydroxytyrosol derivatives. This review provides valuable insights into the potential applications of olive oil-derived phenolics in preventing and managing diseases associated with cancer, angiogenesis, and atherosclerosis.
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Affiliation(s)
- Ana Dácil Marrero
- Facultad de Ciencias, Departamento de Biología Molecular y Bioquímica, Andalucía Tech, Universidad de Málaga, E-29071 Málaga, Spain; (A.D.M.); (A.R.Q.); (B.M.-P.)
- Instituto de Investigación Biomédica y Plataforma en Nanomedicina-IBIMA Plataforma BIONAND (Biomedical Research Institute of Málaga), E-29071 Málaga, Spain
- CIBER de Enfermedades Raras (CIBERER), Instituto de Salud Carlos III, E-28029 Madrid, Spain
| | - Ana R. Quesada
- Facultad de Ciencias, Departamento de Biología Molecular y Bioquímica, Andalucía Tech, Universidad de Málaga, E-29071 Málaga, Spain; (A.D.M.); (A.R.Q.); (B.M.-P.)
- Instituto de Investigación Biomédica y Plataforma en Nanomedicina-IBIMA Plataforma BIONAND (Biomedical Research Institute of Málaga), E-29071 Málaga, Spain
- CIBER de Enfermedades Raras (CIBERER), Instituto de Salud Carlos III, E-28029 Madrid, Spain
| | - Beatriz Martínez-Poveda
- Facultad de Ciencias, Departamento de Biología Molecular y Bioquímica, Andalucía Tech, Universidad de Málaga, E-29071 Málaga, Spain; (A.D.M.); (A.R.Q.); (B.M.-P.)
- Instituto de Investigación Biomédica y Plataforma en Nanomedicina-IBIMA Plataforma BIONAND (Biomedical Research Institute of Málaga), E-29071 Málaga, Spain
- CIBER de Enfermedades Cardiovasculares (CIBERCV), Instituto de Salud Carlos III, E-28029 Madrid, Spain
| | - Miguel Ángel Medina
- Facultad de Ciencias, Departamento de Biología Molecular y Bioquímica, Andalucía Tech, Universidad de Málaga, E-29071 Málaga, Spain; (A.D.M.); (A.R.Q.); (B.M.-P.)
- Instituto de Investigación Biomédica y Plataforma en Nanomedicina-IBIMA Plataforma BIONAND (Biomedical Research Institute of Málaga), E-29071 Málaga, Spain
- CIBER de Enfermedades Raras (CIBERER), Instituto de Salud Carlos III, E-28029 Madrid, Spain
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18
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Martins VFR, Ribeiro TB, Lopes AI, Pintado ME, Morais RMSC, Morais AMMB. Comparison among Different Green Extraction Methods of Polyphenolic Compounds from Exhausted Olive Oil Pomace and the Bioactivity of the Extracts. Molecules 2024; 29:1935. [PMID: 38731426 PMCID: PMC11085311 DOI: 10.3390/molecules29091935] [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: 02/25/2024] [Revised: 04/04/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
The use of by-products as a source of bioactive compounds with economic added value is one of the objectives of a circular economy. The olive oil industry is a source of olive pomace as a by-product. The olive pomace used in the present study was the exhausted olive pomace, which is the by-product generated from the air drying and subsequent hexane extraction of residual oil from the olive pomace. The objective was to extract bioactive compounds remaining in this by-product. Various types of green extraction were used in the present study: solvent extraction (water and hydroalcoholic); ultrasound-assisted extraction; Ultra-Turrax-assisted extraction; and enzyme-assisted extraction (cellulase; viscoenzyme). The phenolic profile of each extract was determined using HPLC-DAD and the total phenolic content (TPC) and antioxidant activity (ABTS, DPPH, and ORAC) were determined as well. The results showed significant differences in the yield of extraction among the different methods used, with the enzyme-assisted, with or without ultrasound, extraction presenting the highest values. The ultrasound-assisted hydroethanolic extraction (USAHE) was the method that resulted in the highest content of the identified phenolic compounds: 2.021 ± 0.29 mg hydroxytyrosol/100 mg extract, 0.987 ± 0.09 mg tyrosol/100 mg extract, and 0.121 ± 0.005 mg catechol/100 mg extract. The conventional extraction with water at 50 °C produced the best results for TPC and antioxidant activity of the extracts. The extracts from the USAHE were able to inhibit Gram-positive bacteria, especially Bacillus cereus, showing 67.2% inhibition at 3% extract concentration.
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Affiliation(s)
| | | | | | | | | | - Alcina M. M. B. Morais
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (V.F.R.M.); (T.B.R.); (A.I.L.); (M.E.P.); (R.M.S.C.M.)
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19
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Wang X, Chrzanowski M, Liu Y. Ultrasonic-Assisted Preparation of Biodiesel Products from Vegetable Oils. J Vis Exp 2024. [PMID: 38709074 DOI: 10.3791/66689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/07/2024] Open
Abstract
Utilizing vegetable oil as a sustainable feedstock, this study presents an innovative approach to ultrasonic-assisted transesterification for biodiesel synthesis. This alkaline-catalyzed procedure harnesses ultrasound as a potent energy input, facilitating the rapid conversion of extra virgin olive oil into biodiesel. In this demonstration, the reaction is run in an ultrasonic bath under ambient conditions for 15 min, requiring a 1:6 molar ratio of extra virgin olive oil to methanol and a minimum amount of KOH as the catalyst. The physiochemical properties of biodiesel are also reported. Emphasizing the remarkable advantages of ultrasonic-assisted transesterification, this method demonstrates notable reductions in reaction and separation times, achieving near-perfect purity (~100%), high yields, and negligible waste generation. Importantly, these benefits are achieved within a framework that prioritizes safety and environmental sustainability. These compelling findings underscore the effectiveness of this approach in converting vegetable oil into biodiesel, positioning it as a viable option for both research and practical applications.
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Affiliation(s)
- Xisen Wang
- Department of Chemistry, California State University, Sacramento
| | | | - Yujuan Liu
- Department of Chemistry, California State University, Sacramento;
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20
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Navarro Soto JP, Rico SI, Martínez Gila DM, Satorres Martínez S. Influence of the Degree of Fruitiness on the Quality Assessment of Virgin Olive Oils Using Electronic Nose Technology. Sensors (Basel) 2024; 24:2565. [PMID: 38676183 PMCID: PMC11053873 DOI: 10.3390/s24082565] [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: 02/27/2024] [Revised: 04/12/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024]
Abstract
The electronic nose is a non-invasive technology suitable for the analysis of edible oils. One of the practical applications in the olive oil industry is the classification of virgin oils based on their sensory characteristics. Notwithstanding that this technology, at this stage, cannot realistically replace the currently used methods, it is fruitful for a preliminary analysis of the oil quality. This work makes use of this technology to develop a methodology for the detection of the threshold by which an extra-virgin olive oil (EVOO) drops into the virgin olive oil (VOO) category. With this aim, two features were studied: the level of fruitiness level and the type of defect. The results showed a greater influence of the level of fruitiness than the type of defect in the determination of the detection threshold. Furthermore, three of the sensors (S2, S7 and S9) of the commercial e-nose PEN3 were identified as the most discriminating in the classification between EVOO and VOO oils.
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Affiliation(s)
- Javiera P. Navarro Soto
- System Engineering and Automation Department, University of Jaén, 23071 Jaén, Spain; (J.P.N.S.); (S.I.R.); (S.S.M.)
| | - Sergio Illana Rico
- System Engineering and Automation Department, University of Jaén, 23071 Jaén, Spain; (J.P.N.S.); (S.I.R.); (S.S.M.)
| | - Diego M. Martínez Gila
- System Engineering and Automation Department, University of Jaén, 23071 Jaén, Spain; (J.P.N.S.); (S.I.R.); (S.S.M.)
- University Institute of Research on Olive Groves and Olive Oils, University of Jaén, 23071 Jaén, Spain
| | - Silvia Satorres Martínez
- System Engineering and Automation Department, University of Jaén, 23071 Jaén, Spain; (J.P.N.S.); (S.I.R.); (S.S.M.)
- University Institute of Research on Olive Groves and Olive Oils, University of Jaén, 23071 Jaén, Spain
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21
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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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22
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Gagour J, Hallouch O, Asbbane A, Bijla L, Laknifli A, Lee LH, Zengin G, Bouyahya A, Sakar EH, Gharby S. A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control. Chem Biodivers 2024; 21:e202301697. [PMID: 38345352 DOI: 10.1002/cbdv.202301697] [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: 10/28/2023] [Accepted: 02/12/2024] [Indexed: 03/09/2024]
Abstract
Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.
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Affiliation(s)
- Jamila Gagour
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Otmane Hallouch
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Abderrahim Asbbane
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Laila Bijla
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Abdellatif Laknifli
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Learn-Han Lee
- Research Center for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, Ningbo, 315100>, China
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, 47500, Subang Jaya, Selangor, Malaysia
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130 >, Konya, Turkey
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, 10090>, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology, and Health, FS, Abdelmalek Essaadi University, 93002, Tetouan, Morocco
| | - Said Gharby
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
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23
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Ben Amor M, Trabelsi N, Djebali K, Abdallah M, Hammami M, Mejri A, Hamzaoui AH, Ramadan MF, Rtimi S. Eco-friendly extraction of antibacterial compounds from enriched olive pomace: a design-of-experiments approach to sustainability. Environ Sci Pollut Res Int 2024; 31:25616-25636. [PMID: 38478307 DOI: 10.1007/s11356-024-32770-8] [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] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Accepted: 02/29/2024] [Indexed: 04/19/2024]
Abstract
The increasing interest in utilizing olive pomace bioactive molecules to advance functional elements and produce antioxidant and antimicrobial additives underscores the need for eco-friendly extraction and purification methods. This study aims to develop an eco-friendly extraction method to evaluate the effect of extraction parameters on the recovery of bioactive molecules from enriched olive pomace. The effects were identified based on total phenolic and flavonoid contents and antioxidant activity, employing a design of experimental methodology. The positive and the negative simultaneous effects showed that among the tested enrichments, those incorporating Nigella Sativa, dates, and coffee demonstrated superior results in terms of the measured responses. Furthermore, chromatographic analysis unveiled the existence of intriguing compounds such as hydroxytyrosol, tyrosol, and squalene in distinct proportions. Beyond this, our study delved into the structural composition of the enriched pomace through FTIR analysis, providing valuable insights into the functional groups and chemical bonds present. Concurrently, antimicrobial assays demonstrated the potent inhibitory effects of these enriched extracts against various microorganisms, underscoring their potential applications in food preservation and safety. These findings highlight enriched olive pomace as a valuable reservoir of bioactive molecules for food products since they can enhance their anti-oxidative activity and contribute to a sustainable circular economy model for olive oil industries.
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Affiliation(s)
- Marwa Ben Amor
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Najla Trabelsi
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Kais Djebali
- Centre of National of Research in Materials Sciences, Valorization of Useful Materials Laboratory, Soliman, Tunisia
| | - Marwa Abdallah
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Mejdi Hammami
- Centre of Biotechnology of Borj Cedria, Laboratory of Aromatic and Medicinal Plants, Hammam-Lif, Tunisia
| | - Asma Mejri
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Ahmed Hichem Hamzaoui
- Centre of National of Research in Materials Sciences, Valorization of Useful Materials Laboratory, Soliman, Tunisia
| | - Mohamed Fawzy Ramadan
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, 21955, Makkah, Saudi Arabia
| | - Sami Rtimi
- Global Institute for Water Environment and Health, 1201, Geneva, Switzerland.
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24
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Díaz-Montaña EJ, Brignot H, Aparicio-Ruiz R, Thomas-Danguin T, Morales MT. Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach. Food Chem 2024; 437:137855. [PMID: 37944364 DOI: 10.1016/j.foodchem.2023.137855] [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: 05/30/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/12/2023]
Abstract
The sensory perception of virgin olive oil is complex and produced mainly by phenols and volatiles. These compounds are affected by the interaction with other components of the oil matrix and by biological factors. The aim of the work was to study the saliva effect and/or the presence of phenols on the release of 12 volatiles, using different olive oil matrices and volatile concentrations, and applying Solid Phase Microextration-Gas Chromatography-Flame Ionization Detection, Proton Transfer Reaction-Mass Spectrometry and sensory analysis. The volatile concentrations in the headspace showed significant differences (p < 0.05) between the different matrices, being easily detected the effect exerted by phenols and biological components from 3.8 mg/Kg. The results showed that the presence of unsaturation in the volatile molecules affect their release, being lower the concentration of saturated volatiles released in presence of phenols. All the compounds were in higher concentration in the headspace of the olive oil-phenol-saliva matrix.
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Affiliation(s)
- Enrique Jacobo Díaz-Montaña
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain.
| | - Hélène Brignot
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - Ramón Aparicio-Ruiz
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - María Teresa Morales
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
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25
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Tsiafoulis CG, Liaggou C, Garoufis A, Magiatis P, Roussis IG. Nuclear magnetic resonance analysis of extra virgin olive oil: classification through secoiridoids. J Sci Food Agric 2024; 104:1992-2005. [PMID: 38018400 DOI: 10.1002/jsfa.13139] [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] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 09/27/2023] [Accepted: 10/26/2023] [Indexed: 11/30/2023]
Abstract
BACKGROUND Extra virgin olive oil (EVOO), a natural product with a multidisciplinary role, has been and is continuing to be studied from several points of view. Among them, its chemical analysis is of major importance and several methods have been used. Nuclear magnetic resonance (NMR) spectroscopy has inherent advantages, among them monitoring the chemical constituents without the need for a separation technique and without, for instance, possible carry-over effects. Additionally, several magnetic resonance spectroscopic techniques can provide a novel powered insight into the nature and properties of a sample under study. Moreover, -omics procedure can reveal new information and can lead to the classification of populations under study. The main objective of the present work was the possible classification of the EVOO samples based on their aldehyde content using a proposed unreferenced 1 H-NMR spectroscopic quantification method combined with a metabolomic approach. Moreover, the study of the impact of such elevated aldehyde content on several spectra regions of importance in the proton NMR spectra led to the proposal of a possible new isomer indicator. RESULTS Univariate analysis of 12 EVOO samples showed that oleacein, oleocanthal, elenolic acid, hydroxytyrosol/hydroxytyrosol derivatives and tyrosol/tyrosol derivatives strongly differentiated two classes of EVOO: OEH (for high aldehyde EVOO content) and OE (for non-high aldehyde content). Moreover, we pointed out the 'impact' of such elevated secoiridoid and derivatives content, through their moieties' units, on a range of several resonances of the 1 H-NMR spectrum. The metabolomic approach demonstrated the classification of EVOO samples based on their secoiridoid and derivatives content. Multivariate analysis showed a strong influence on the discrimination of the EVOO classes based on the protons resonating at the aldehyde region of the 1 H-NMR spectrum; the aldehyde protons corresponding to 5S,4R-ligstrodial and 5S,4R-oleuropeindial, oleacein, oleocanthal, elenolic acid, p-HPEA-EA, 3,4-DHPEA-EA, 5S,4R- and 5S,4S-ligstrodial and the proton corresponding to a new compound were reported for the first time. This isomer compound, reported for the first time, could serve as a possible indicator for EVOO classification. CONCLUSIONS An unreferenced quantification method was proposed and EVOO samples were classified into two classes: OEH and OE, according to their aldehyde content, gaining thus probably higher nutrient and possible pharmacological value. Moreover, we point out the 'impact' of such elevated aldehyde content on several spectral regions of the 1 H spectrum. Finally, a new compound was detected in the OEH samples and is reported for the first time. This compound could possibly be an indicator. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Constantinos G Tsiafoulis
- NMR Centre, Laboratory of Analytical Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
- School of Science & Technology, Hellenic Open University, Patras, Greece
| | - Christina Liaggou
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
| | - Achilleas Garoufis
- Laboratory of Inorganic Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
| | - Prokopios Magiatis
- Department of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
| | - Ioannis G Roussis
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
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26
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Rinaldi F, Tengattini S, Amore E, Scarabelli F, Massolini G, Calleri E, Temporini C. Combination of a solid phase extraction and a two-dimensional LC-UV method for the analysis of vitamin D 3 and its isomers in olive oil. Talanta 2024; 269:125486. [PMID: 38043340 DOI: 10.1016/j.talanta.2023.125486] [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: 09/29/2023] [Revised: 11/07/2023] [Accepted: 11/23/2023] [Indexed: 12/05/2023]
Abstract
The current HPLC methods for the quantification of vitamin D3 (VitD3) and its two isomers previtamin D3 (PreVitD3) and trans-vitamin D3 (trans-VitD3) in olive oil preparations present some limitations mainly due to peak overlapping of the oily matrix components with the compounds of interest. The use of two-dimensional liquid chromatography (2D-LC) with different retention mechanism can reach higher resolving power thus allowing the analysis of complex samples. The present paper proposes a new alternative method including a solid phase extraction sample preparation step and a two-dimensional liquid chromatographic analysis using routine instrumentation, fitting the needs of quality assurance and quality control laboratories of pharmaceutical companies. The extraction protocol was demonstrated to provide a clean-up of the sample and a quantitative recovery of the species of interest. The 2D method proved its suitability in the isolation of vitamins from oil components in the first dimension and the separation and quantification of the analytes in the second dimension thanks to the orthogonal selectivities of phenyl and porous graphitic carbon (PGC) stationary phases. The method was validated following ICH guidelines and possesses an adequate sensitivity to quantify the impurity trans-VitD3 in pharmaceuticals considering the limits imposed by regulatory agencies. The applicability of the phenyl x PGC 2D-LC-UV method to quality control of medicinal products based on VitD3 in olive oil was confirmed by the successful quantification of vitamins in olive oil formulations.
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Affiliation(s)
- Francesca Rinaldi
- Department of Drug Sciences, University of Pavia, Pavia, 27100, Italy
| | - Sara Tengattini
- Department of Drug Sciences, University of Pavia, Pavia, 27100, Italy
| | | | | | | | - Enrica Calleri
- Department of Drug Sciences, University of Pavia, Pavia, 27100, Italy
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27
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Drakopoulou SK, Kritikou AS, Baessmann C, Thomaidis NS. Untargeted 4D-metabolomics using Trapped Ion Mobility combined with LC-HRMS in extra virgin olive oil adulteration study with lower-quality olive oils. Food Chem 2024; 434:137410. [PMID: 37708573 DOI: 10.1016/j.foodchem.2023.137410] [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: 11/07/2022] [Revised: 08/28/2023] [Accepted: 09/03/2023] [Indexed: 09/16/2023]
Abstract
Metabolomics is widely established in the field of food authenticity to address demanding issues, such as adulteration cases. Trapped ion mobility spectrometry (TIMS) coupled to liquid chromatography (LC) and high-resolution mass spectrometry (HRMS) provides an additional analytical dimension, introducing mobility-enhanced metabolomics in four dimensions (4D). In the present work, the potential of LC-TIMS-HRMS as a reliable analytical platform for authenticity studies is being explored, applied in extra virgin olive oil (EVOO) adulteration study. An integrated untargeted 4D-metabolomics approach is being implemented to investigate adulteration, with refined olive oils (ROOs) and olive pomace oils (OPOs) set as adulterants. Robust prediction models are built, successfully discriminating authentic EVOOs from adulterated ones and highlighting markers in each group. Noteworthy outcomes are retrieved regarding TIMS added value in LC-HRMS workflows, resulting in a significant increase of metabolic coverage, while, thanks to platform's enhanced sensitivity, detection of adulteration is being achieved down to 1%.
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Affiliation(s)
- Sofia K Drakopoulou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Anastasia S Kritikou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | | | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
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28
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Lamas S, Ruano D, Dias F, Barreiro F, Pereira JA, Peres AM, Rodrigues N. Application of the FTIR technique as a non-invasive tool to discriminate Portuguese olive oils with Protected Designation of Origin. Chem Biodivers 2024; 21:e202301629. [PMID: 38109266 DOI: 10.1002/cbdv.202301629] [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: 10/16/2023] [Revised: 12/12/2023] [Accepted: 12/17/2023] [Indexed: 12/20/2023]
Abstract
Three Portuguese olive oils with PDO ('Azeite do Alentejo Interior', 'Azeites da Beira Interior' and 'Azeite de Trás-os-Montes') were studied considering their physicochemical quality, antioxidant capacity, oxidative stability, total phenols content, gustatory sensory sensations and Fourier transform infrared (FTIR) spectra. All oils fulfilled the legal thresholds of EVOOs and the PDO's specifications. Olive oils from 'Azeite da Beira Interior' and 'Azeite de Trás-os-Montes' showed greater total phenols contents and antioxidant capacities, while 'Azeites da Beira Interior' presented higher oxidative stabilities. Linear discriminant models were developed using FTIR spectra (transmittance and the 1st and 2nd derivatives), allowing the correct identification of the oils' PDO (100 % sensitivity and specificity, repeated K-fold-CV). This study also revealed that multiple linear regression models, based on FTIR transmittance data, could predict the sweet, bitter, and pungent intensities of the PDO oils (R2 ≥0.979±0.016; RMSE≤0.26±0.05, repeated K-fold-CV). This demonstrates the potential of using FTIR as a non-destructive technique for authenticating oils with PDO.
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Affiliation(s)
- Sandra Lamas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - Daniela Ruano
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - Francisco Dias
- Centro de Investigação, Desenvolvimento e Inovação em Turismo (CiTUR), Escola Superior de Turismo e Tecnologia do Mar, Instituto Politécnico de Leiria, Rua General Norton de Matos, Apartado 4133, 2411-901, Leiria, Portugal
| | - Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
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29
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Khalil J, Jaafar AAK, Habib H, Bouguerra S, Nogueira V, Rodríguez-Seijo A. The impact of olive mill wastewater on soil properties, nutrient and heavy metal availability - A study case from Syrian vertisols. J Environ Manage 2024; 351:119861. [PMID: 38142600 DOI: 10.1016/j.jenvman.2023.119861] [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] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/26/2023]
Abstract
Olive oil mill wastewater (OMW) is an environmental concern in olive oil producers' regions due to its use in agricultural soils as an organic amendment. However, OMW can also be used as organic fertilizer due to their high organic matter and nutrient levels, but its use, when it occurs without environmental management, can cause serious environmental implications for soils and waters. This work evaluated the impact of different OMW levels on a set of physicochemical parameters from an agricultural vertisol where wheat grew (Triticum aestivum L var. Douma 1). A set of physicochemical parameters were conducted before adding different levels of OMW (0, 5, 10 and 15 L m-2) at two soil depths (0-30 and 30-60 cm) and for the two growing seasons to determine: i) the effect of OMW treatments on the studied physicochemical soil properties (bulk density, soil porosity, soil pH, electrical conductivity and organic matter), ii) available primary (N, P, K) and secondary macronutrients (Ca, Mg and Na), ii) micronutrients (Cu Fe, Mn and Zn), and iv) available heavy metals (Cd and Pb). The results indicated that soil physicochemical parameters were slightly improved, mainly due to improvement in organic matter, macro- and micronutrients, usually proportionally to the olive mill wastewater dose. Cadmium and Pb were within the permissible limits. The increased OMW had different behaviour on the soil nutritional balances of different elements, leading to nutrient imbalances, although in some cases, they were improved. However, the plant growth was not affected, and it was improved under 10 L m-2 and 15 L m-2 doses. The results offer valuable data about the use of OMW as organic fertilizer for crops and their potential impact on soil properties.
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Affiliation(s)
- Jehan Khalil
- Department of Soil Science, Faculty of Agricultural, Damascus University, Damascus, Syrian Arab Republic.
| | - Abd Al Karim Jaafar
- Department of Soil Science, Faculty of Agricultural, Damascus University, Damascus, Syrian Arab Republic.
| | - Hassan Habib
- Department of Soil Science, Faculty of Agricultural, Damascus University, Damascus, Syrian Arab Republic.
| | - Sirine Bouguerra
- GreenUPorto, Sustainable Agrifood Production Research Center & Inov4Agro | Rua da Agrária 747, 4485-64, Vairão, Portugal; Department of Biology, Faculty of Sciences, University of Porto, Rua do Campo Alegre S/N. 4169-007 Porto, Portugal.
| | - Verónica Nogueira
- Department of Biology, Faculty of Sciences, University of Porto, Rua do Campo Alegre S/N. 4169-007 Porto, Portugal; CIIMAR - Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208, Matosinhos, Portugal.
| | - Andrés Rodríguez-Seijo
- Department of Plant Biology and Soil Science, Área de Edafoloxía e Química Agrícola, Facultade de Ciencias, Universidade de Vigo, 32004, Ourense, Spain; Agroecology and Food Institute (IAA), University of Vigo - Campus Auga, 32004, Ourense, Spain.
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Kamer DDA. Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation. Int J Biol Macromol 2024; 257:128718. [PMID: 38101676 DOI: 10.1016/j.ijbiomac.2023.128718] [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: 05/29/2023] [Revised: 11/28/2023] [Accepted: 12/01/2023] [Indexed: 12/17/2023]
Abstract
This study aimed to optimize the formulation of olive oil-in-water (O/W) emulsion gels by incorporating Pea Protein (PP) and Guar Gum (GG) as alternative options for solid fats. The optimum rheological (consistency index, apparent viscosity, recovery) and texture (firmness) properties of the emulsion gels were obtained using a mixture of 2 % PP, 1 % GG, 60 % Olive Oil (OO), and 37 % Water (W). The blend of PP2/GG1 showed the highest results for recovery and firmness, 111.27 % and 33.89 g, respectively. PP/GG blend emulsion gels exhibited higher absolute ζ-potential values, ranging between -72.3 and -77.4 mV. The polydispersity index (PDI) ranged from 0.185 to 0.535, with the most uniform distributions found in the PP/GG blend emulsion gels. Strong phase separation resistance indicated strong stability of PP-GG complex emulsion gels. Higher PP concentrations decreased emulsion oxidation. FTIR and XRD research showed that PP and GG interact strongly, indicating good compatibility. The free binding energy of the most stable configuration of the molecules was -6.8 kcal mol-1, indicating a high affinity. PP interacted with GG through 9 amino acid residues, with notable residues being Asp 224, Thr 235, Ala 332, Ile 334, and Arg 336, and their respective interaction distances ranged between 2.69 Å and 3.87 Å.
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31
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Cecchi L, Conticelli F, Zanoni B, Breschi C, Bellumori M, Mulinacci N. Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil's Nutritional Value. Molecules 2024; 29:525. [PMID: 38276603 PMCID: PMC10818574 DOI: 10.3390/molecules29020525] [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: 12/26/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
Extra virgin olive oil (EVOO) is a valuable product and is highly appreciated by consumers for its great nutritional value. However, to date, there has been a lack of uniform systems capable of ranking the nutritional value of EVOO based on its chemical composition in terms of macro- and micronutrients (including phenolic compounds and tocopherols). The aim of this study was to propose a scoring algorithm to rank the nutritional value of EVOO samples, considering their chemical composition in macro- and micronutrients and their sensitivity to oxidation phenomena. Data from more than 1000 EVOO samples were used to assess the variability of the data, considering the selected negative parameters (free acidity, peroxide value, spectrophotometric indices) and positive components (composition in tocopherols via HPLC-DAD, phenolic compounds via HPLC-DAD, and fatty acids via GC-MS) so as to ensure the universal validity of the scoring algorithm. The dataset included samples from the main producing countries worldwide, in addition to Australia, across several production years; data were selected to represent different production realities. A mathematical model was set up for each chemical component, resulting in six variable values. By combining these values with a dimensionless constant value, the algorithm for computing the nutritional value score (NVS) was defined. It allows the nutritional value of an oil to be ranked on a scale of 0 to 100 based on its chemical composition. The algorithm was then successfully tested using chemical data from about 300 EVOO samples obtained from laboratories from different Italian regions. The proposed NVS is a simple and objective tool for scoring the nutritional value of an EVOO, easy to understand for both producers and consumers.
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Affiliation(s)
- Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy; (B.Z.); (C.B.)
| | | | - Bruno Zanoni
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy; (B.Z.); (C.B.)
| | - Carlotta Breschi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy; (B.Z.); (C.B.)
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.B.); (N.M.)
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.B.); (N.M.)
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32
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Wu X, Zhang X, Du Z, Yang D, Xu B, Ma R, Luo H, Liu H, Zhang Y. Raman spectroscopy combined with multiple one-dimensional deep learning models for simultaneous quantification of multiple components in blended olive oil. Food Chem 2024; 431:137109. [PMID: 37582325 DOI: 10.1016/j.foodchem.2023.137109] [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: 04/17/2023] [Revised: 07/25/2023] [Accepted: 08/04/2023] [Indexed: 08/17/2023]
Abstract
Blended vegetable oils are highly prized by consumers for their comprehensive nutritional profile. Therefore, there is an urgent need for a rapid and accurate method to identify the true content of blended oils. This study combined Raman spectroscopy with three deep learning models (CNN-LSTM, improved AlexNet, and ResNet) to simultaneously quantify extra virgin olive oil (EVOO), soybean oil, and sunflower oil in olive blended oil. The results demonstrate that all three deep learning models exhibited superior predictive ability compared to traditional chemometric methods. Specifically, the CNN-LSTM model achieved a coefficient of determination (R2p) of over 0.995 for each oil in the quantitative analysis of three-component blended oils, with a mean square error of prediction (RMSEP) of less than 2%. This study presents a novel approach for the simultaneous quantitative analysis of multi-component blended oils, providing a rapid and accurate method for the identification of falsely labeled blended oils.
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Affiliation(s)
- Xijun Wu
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Xin Zhang
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China.
| | - Zherui Du
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Daolin Yang
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Baoran Xu
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Renqi Ma
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Hao Luo
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Hailong Liu
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Yungang Zhang
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
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33
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Talarico IR, Bartella L, Rocio-Bautista P, Di Donna L, Molina-Diaz A, Garcia-Reyes JF. Paper spray mass spectrometry profiling of olive oil unsaponifiable fraction for commercial categories classification. Talanta 2024; 267:125152. [PMID: 37688893 DOI: 10.1016/j.talanta.2023.125152] [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: 06/15/2023] [Revised: 08/29/2023] [Accepted: 09/01/2023] [Indexed: 09/11/2023]
Abstract
A new method for a fast molecular profiling of olive oil unsaponifiable fraction has been developed. This approach, based on paper spray mass spectrometry, allows obtaining MS data with only a few minutes of analysis and without significant solvent and disposable consumption. Tandem mass spectrometry and high-resolution mass spectrometry experiments have been performed to identify the main ions detected. The MS data coming from the analyses of sixty-three samples of three different olive oil categories: extra virgin olive oil (EVOO), virgin olive oil (VOO), and pomace olive oil (POO), have been used to test the discriminative potential. Both unsupervised (PCA and HCA) and supervised (kNN and LDA) chemometric procedures have been applied with good results in prediction. The same approach was tested using direct infusion mass spectrometry data to confirm the ability of paper spray fingerprinting to classify different olive oils correctly.
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Affiliation(s)
- Ines Rosita Talarico
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy; QUASIORA Laboratory, Agrinfra Research Net, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy
| | - Lucia Bartella
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy; QUASIORA Laboratory, Agrinfra Research Net, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy.
| | - Priscilla Rocio-Bautista
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus las Lagunillas S/n, 23071, Jaén, Spain
| | - Leonardo Di Donna
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy; QUASIORA Laboratory, Agrinfra Research Net, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy
| | - Antonio Molina-Diaz
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus las Lagunillas S/n, 23071, Jaén, Spain; University Research Institute for Olives Grove and Olive Oil, University of Jaén, Campus Las Lagunillas, 23071, Jaén, Spain
| | - Juan F Garcia-Reyes
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus las Lagunillas S/n, 23071, Jaén, Spain; University Research Institute for Olives Grove and Olive Oil, University of Jaén, Campus Las Lagunillas, 23071, Jaén, Spain.
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34
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Sadighara P, Ghanbari R, Mahmudiono T, Kavousi P, Limam I, Fakhri Y. Concentration and probabilistic health risk assessment of benzo(a)pyrene in extra virgin olive oils supplied in Tehran, Iran. Int J Environ Health Res 2024; 34:238-247. [PMID: 36371808 DOI: 10.1080/09603123.2022.2144629] [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] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 11/01/2022] [Indexed: 06/16/2023]
Abstract
One hundred and sixteen samples of extra virgin olive oils (VOOs) from markets of Tehran were analyzed by high-performance liquid chromatography (HPLC) to detect the amount of benzo (a)pyrene. The values of LOD and LOQ were calculated as 0.03 and 0.05 µg/kg, respectively. The concentration of benzo (a) pyrene was from 0.03 to 0.95 µg/kg. The results indicate that the levels of benzo (a) pyrene are lower than the limits approved. Target Hazard quotient (THQ) and Margin of Exposure (MOE) were estimated. The mean of THQ for adults and children was 0.0006 and 0.0028 and also mean of MOE for adults and children was 43,503 and 9438, respectively. The probabilistic health risk shows that THQ is less than 1 value; hence consumers are not at non-cancer risk. The mean of MOE value for adults was more than 10,000 but for children was less than 10,000. Hence, children are at health risk borderline.
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Affiliation(s)
- Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | | | - Trias Mahmudiono
- Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia
| | | | - Intissar Limam
- Laboratory of Materials, Treatment and Analysis, National Institute of Research and Physicochemical Analysis, Biotechpole Sidi-Thabet; and High School for Science and Health Techniques of Tunis, University of Tunis El Manar, Tunisia
| | - Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
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35
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Luque-Córdoba D, Ledesma-Escobar CA, Priego-Capote F. Qualitative and quantitative determination of phenols and their metabolites in urine by in-syringe solid-phase extraction and LC-MS/MS analysis for evaluation of virgin olive oil metabolism. Talanta 2024; 266:125029. [PMID: 37549566 DOI: 10.1016/j.talanta.2023.125029] [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: 06/05/2023] [Revised: 07/31/2023] [Accepted: 08/02/2023] [Indexed: 08/09/2023]
Abstract
To know the bioavailability of virgin olive oil (VOO) phenols and its impact on health, it is necessary to determine the levels of phenols excreted in urine. We present here a novel strategy for in-syringe solid-phase extraction and analysis of the extract by liquid chromatography-tandem mass spectrometry (LC-MS/MS), using ammonium fluoride as ionization agent to enhance sensitivity. This approach allows avoiding additional steps such as solvent evaporation or analytes derivatization. The method can be used with a previous acid hydrolysis for quantitative determination of tyrosol and hydroxytyrosol to estimate metabolized phenols. We tested this application by analysis of a cohort of volunteers (n = 20) after a standardized intake of VOO. Additionally, the method can be used as such for metabolite profiling of phenolic derivatives in urine using LC-MS/MS in high-resolution data-independent acquisition (DIA). Information about the phenolic profile of the consumed VOO and the human metabolism is thus obtained. The proposed approach represents a simple and versatile tool for qualitative and quantitative characterization of VOO phenolic metabolism.
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Affiliation(s)
- D Luque-Córdoba
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain
| | - C A Ledesma-Escobar
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain.
| | - F Priego-Capote
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain.
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36
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Arroyo-Cerezo A, Yang X, Jiménez-Carvelo AM, Pellegrino M, Felicita Savino A, Berzaghi P. Assessment of extra virgin olive oil quality by miniaturized near infrared instruments in a rapid and non-destructive procedure. Food Chem 2024; 430:137043. [PMID: 37541043 DOI: 10.1016/j.foodchem.2023.137043] [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: 02/27/2023] [Revised: 07/25/2023] [Accepted: 07/26/2023] [Indexed: 08/06/2023]
Abstract
Food fraud in olive oil is a major concern for consumers and authorities due to the health risks and economic impacts. Common frauds include blending with other cheaper non-olive oils, or misleading labelling. The main issue is that legislation and methods presently used in routine laboratories are not always up to date with current fraudulent practices, making detection difficult, so new analytical methods development is required. This study focuses on developing an affordable and non-destructive analysis method based on NIR spectroscopy and chemometrics for EVOO quality assessment, specifically by monitoring 7 parameters of interest in EVOO measured by official methods and used to develop calibrations through NIR data. For this, two NIR low-cost portable instruments were employed, studied in-depth and compared with a NIR benchtop instrument. Calibration results enabled detection of atypical olive oils and excellent accuracy, especially for palmitic and oleic acid predictions, demonstrating the potential of the instruments.
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Affiliation(s)
- Alejandra Arroyo-Cerezo
- Department of Analytical Chemistry, University of Granada, C/ Fuentenueva s/n, 18071 Granada, Spain
| | - Xueping Yang
- Department of Animal Medicine, Production and Health, University of Padua, Via Dell'Università 16, 35020 Legnaro, Italy
| | - Ana M Jiménez-Carvelo
- Department of Analytical Chemistry, University of Granada, C/ Fuentenueva s/n, 18071 Granada, Spain.
| | - Marina Pellegrino
- Department of Animal Medicine, Production and Health, University of Padua, Via Dell'Università 16, 35020 Legnaro, Italy; Laboratorio di Perugia -ICQRF-MASAF, Via della Madonna Alta 138c/d, 06128 Perugia, Italy
| | - Angela Felicita Savino
- Laboratorio di Perugia -ICQRF-MASAF, Via della Madonna Alta 138c/d, 06128 Perugia, Italy
| | - Paolo Berzaghi
- Department of Animal Medicine, Production and Health, University of Padua, Via Dell'Università 16, 35020 Legnaro, Italy
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37
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Skiada V, Katsaris P, Kambouris ME, Gkisakis V, Manoussopoulos Y. Classification of olive cultivars by machine learning based on olive oil chemical composition. Food Chem 2023; 429:136793. [PMID: 37535989 DOI: 10.1016/j.foodchem.2023.136793] [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: 03/30/2023] [Revised: 06/15/2023] [Accepted: 07/01/2023] [Indexed: 08/05/2023]
Abstract
Extra virgin olive oil traceability and authenticity are important quality indicators, and are currently the subject of exhaustive research, for developing methods to secure olive oil origin-related issues. The aim of this study was the development of a classification model capable of olive cultivar identification based on olive oil chemical composition. To achieve our aim, 385 samples of two Greek and three Italian olive cultivars were collected during two successive crop years from different locations in the coastline part of western Greece and southern Italy and analyzed for their chemical characteristics. Principal Component Analysis showed trends of differentiation among olive cultivars within or between the crop years. Artificial intelligence model of the XGBoost machine learning algorithm showed high performance in classifying the five olive cultivars from the pooled samples.
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Affiliation(s)
- Vasiliki Skiada
- Institute of Olive Tree, Subtropical Crops and Viticulture, Hellenic Agricultural Organization-DEMETER, 24100 Kalamata, Greece
| | - Panagiotis Katsaris
- Institute of Olive Tree, Subtropical Crops and Viticulture, Hellenic Agricultural Organization-DEMETER, 24100 Kalamata, Greece
| | | | - Vasileios Gkisakis
- Institute of Olive Tree, Subtropical Crops and Viticulture, Hellenic Agricultural Organization-DEMETER, 24100 Kalamata, Greece
| | - Yiannis Manoussopoulos
- Plant Protection Division of Patras, Hellenic Agricultural Organization - DEMETER, N.E.O & Amerikis, 264 42 Patras, Greece.
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Nanou E, Pliatsika N, Couris S. Rapid Authentication and Detection of Olive Oil Adulteration Using Laser-Induced Breakdown Spectroscopy. Molecules 2023; 28:7960. [PMID: 38138450 PMCID: PMC10745825 DOI: 10.3390/molecules28247960] [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: 11/06/2023] [Revised: 11/24/2023] [Accepted: 12/03/2023] [Indexed: 12/24/2023] Open
Abstract
The adulteration of olive oil is a crucial matter for food safety authorities, global organizations, and consumers. To guarantee olive oil authenticity, the European Union (EU) has promoted the labeling of olive oils with the indices of Protected Designation of Origin (PDO) and Protected Geographical Identification (PGI), while food security agencies are also interested in newly emerging technologies capable of operating reliably, fast, and in real-time, either in situ or remotely, for quality control. Among the proposed methods, photonic technologies appear to be suitable and promising for dealing with this issue. In this regard, a laser-based technique, namely, Laser-Induced Breakdown Spectroscopy (LIBS), assisted via machine learning tools, is proposed for the real-time detection of olive oil adulteration with lower-quality oils (i.e., pomace, soybean, sunflower, and corn oils). The results of the present work demonstrate the high efficiency and potential of the LIBS technique for the rapid detection of olive oil adulteration and the detection of adulterants.
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Affiliation(s)
- Eleni Nanou
- Department of Physics, University of Patras, 26504 Patras, Greece; (E.N.); (N.P.)
- Institute of Chemical Engineering Sciences (ICE-HT), Foundation for Research and Technology-Hellas (FORTH), 26504 Patras, Greece
| | - Nefeli Pliatsika
- Department of Physics, University of Patras, 26504 Patras, Greece; (E.N.); (N.P.)
- Institute of Chemical Engineering Sciences (ICE-HT), Foundation for Research and Technology-Hellas (FORTH), 26504 Patras, Greece
| | - Stelios Couris
- Department of Physics, University of Patras, 26504 Patras, Greece; (E.N.); (N.P.)
- Institute of Chemical Engineering Sciences (ICE-HT), Foundation for Research and Technology-Hellas (FORTH), 26504 Patras, Greece
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39
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Mangraviti D, Cafarella C, Rigano F, Dugo P, Mondello L. Direct analysis in real time of high-quality extra virgin olive oils for the rapid and automatic identification of origin trademark. J Sci Food Agric 2023; 103:7643-7652. [PMID: 37421605 DOI: 10.1002/jsfa.12842] [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: 05/02/2023] [Revised: 07/06/2023] [Accepted: 07/08/2023] [Indexed: 07/10/2023]
Abstract
BACKGROUND Following our previous research on the differentiation of Italian extra virgin olive oils (EVOOs) by rapid evaporative ionization mass spectrometry coupled to a tandem high resolution mass analyser, the present study deals with the evaluation of another direct mass spectrometry (direct-MS) approach for the rapid and automatic discrimination of EVOOs. In particular, direct analysis in real time (DART-MS) was explored as an ambient MS (AMS) source for the building of a top-quality Italian EVOOs database and fast identification of unknown samples. A single quadrupole detector (QDa) was coupled with DART, taking advantage of a cost-saving, user-friendly and less sophisticated instrumental setup. Particularly, quickstrip cards, located on a moving rail holder, were employed, allowing for the direct analysis of 12 EVOO spots in a total analysis time of 6 min. The aim was to develop a reliable statistical model by applying principal component and linear discriminant analyses to clusterize and classify EVOOs according to geographical origin and cultivar, as main factors determining their nutritional and sensory profiles. RESULTS Satisfactory results were achieved in terms of identification reliability of unknown EVOOs, as well as false positive risk, thus confirming that the use of AMS combined with chemometrics is a powerful tool against fraudulent activities, without the need for mass accuracy data, which would increase the analysis cost. CONCLUSION A DART ionization source with a compact and reliable QDa MS analyser allowed for rapid fingerprinting analysis. Furthermore, MS spectra provided quali-quantitative information successfully related to EVOO differentiation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Domenica Mangraviti
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Cinzia Cafarella
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Francesca Rigano
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Paola Dugo
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy
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40
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Fernández A, Martillanes S, Lodolini EM, Martínez M, Arias-Calderón R, Martín-Vertedor D. Effect of elaboration process, crop year and irrigation on acrylamide levels of potential table olive varieties. J Sci Food Agric 2023; 103:7580-7589. [PMID: 37483099 DOI: 10.1002/jsfa.12877] [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: 04/07/2022] [Revised: 06/24/2023] [Accepted: 07/22/2023] [Indexed: 07/25/2023]
Abstract
BACKGROUND Table olives are widely consumed in the Mediterranean diet, and several typical Spanish and Portuguese varieties could potentially be used as such. In order to ensure a good-quality product, the effect of different factors such as elaboration processes, irrigation conditions, crop year and their crossover interaction on acrylamide content and antioxidant compounds needs to be deeply studied. RESULTS When looking through irrigation, regulated deficit irrigation (RDI) presented lower acrylamide levels than rainfed conditions for 'Cordovil de Elvas', 'Picual' and 'Verdeal Alentejana'. No significant interactions were found between the type of irrigation and elaboration style for 'Arbequina' and 'Koroneiki' varieties. Although RDI had the largest concentration of total phenols, antioxidant activity was also the highest. The table olives harvested in the crop year of 2019 showed lower levels of acrylamide due to a significant relationship between the crop year and irrigation conditions. CONCLUSIONS Novel varieties to be marketed should be taken into consideration for table olive elaboration. The impact of the crop year on the bioactive value of table olives and crossover interactions relies strongly in climatological conditions. Last but not least, the benefit of selecting the best irrigation and elaboration methods is crucial to ensure desirable acrylamide levels. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Antonio Fernández
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Badajoz, Spain
| | - Sara Martillanes
- MED - Mediterranean Institute for Agriculture, Environment and Development & Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Évora, Portugal
- Departamento de Ingeniería del Medio Agronómico y Forestal, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
| | - Enrico Maria Lodolini
- Research Centre for Olive, Fruit and Citrus Crop, Council for Agricultural Research and Economics, Rome, Italy
| | - Manuel Martínez
- Departamento de Ingeniería del Medio Agronómico y Forestal, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
- Research Institute of Agricultural Resources (INURA), Campus Universitario, Badajoz, Spain
| | | | - Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Badajoz, Spain
- Research Institute of Agricultural Resources (INURA), Campus Universitario, Badajoz, Spain
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41
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Hara T, Fukuda D, Ganbaatar B, Pham PT, Aini K, Rahadian A, Suto K, Yagi S, Kusunose K, Yamada H, Soeki T, Sata M. Olive mill wastewater and hydroxytyrosol inhibits atherogenesis in apolipoprotein E-deficient mice. Heart Vessels 2023; 38:1386-1394. [PMID: 37462755 DOI: 10.1007/s00380-023-02290-5] [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] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Accepted: 07/13/2023] [Indexed: 09/26/2023]
Abstract
The Mediterranean diet, which is characterized by high consumption of olive oil, prevents cardiovascular disease. Meanwhile, olive mill wastewater (OMWW), which is obtained as a byproduct during olive oil production, contains various promising bioactive components such as water-soluble polyphenols. Hydroxytyrosol (HT), the major polyphenol in OMWW, has anti-oxidative and anti-inflammatory properties; however, the atheroprotective effects of OMWW and HT remain to be fully understood. Here, we investigated the effect of OMWW and HT on atherogenesis. Male 8-week-old apolipoprotein E-deficient mice were fed a western-type diet supplemented with OMWW (0.30%w/w) or HT (0.02%w/w) for 20 weeks. The control group was fed a non-supplemented diet. OMWW and HT attenuated the development of atherosclerosis in the aortic arch as determined by Sudan IV staining (P < 0.01, respectively) without alteration of body weight, plasma lipid levels, and blood pressure. OMWW and HT also decreased the production of oxidative stress (P < 0.01, respectively) and the expression of NADPH oxidase subunits (e.g., NOX2 and p22phox) and inflammatory molecules (e.g. IL-1β and MCP-1) in the aorta. The results of in vitro experiments demonstrated that HT inhibited the expression of these molecules that were stimulated with LPS in RAW264.7 cells, murine macrophage-like cells. OMWW and HT similarly attenuated atherogenesis. HT is a major component of water-soluble polyphenols in OMWW, and it inhibited inflammatory activation of macrophages. Therefore, our results suggest that the atheroprotective effects of OMWW are at least partially attributable to the anti-inflammatory effects of HT.
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Affiliation(s)
- Tomoya Hara
- Department of Cardiovascular Medicine, Tokushima University Graduate School of Biomedical Sciences, 3-18-15, Kuramoto-cho, Tokushima, 770-8503, Japan.
| | - Daiju Fukuda
- Department of Cardiovascular Medicine, Tokushima University Graduate School of Biomedical Sciences, 3-18-15, Kuramoto-cho, Tokushima, 770-8503, Japan
- Department of Cardio-Diabetes Medicine, Tokushima University Graduate School of Biomedical Sciences, Tokushima, 770-8503, Japan
| | - Byambasuren Ganbaatar
- Department of Cardiovascular Medicine, Tokushima University Graduate School of Biomedical Sciences, 3-18-15, Kuramoto-cho, Tokushima, 770-8503, Japan
| | - Phuong Tran Pham
- Department of Cardiovascular Medicine, Tokushima University Graduate School of Biomedical Sciences, 3-18-15, Kuramoto-cho, Tokushima, 770-8503, Japan
| | - Kunduziayi Aini
- Department of Cardiovascular Medicine, Tokushima University Graduate School of Biomedical Sciences, 3-18-15, Kuramoto-cho, Tokushima, 770-8503, Japan
| | - Arief Rahadian
- Department of Cardiovascular Medicine, Tokushima University Graduate School of Biomedical Sciences, 3-18-15, Kuramoto-cho, Tokushima, 770-8503, Japan
| | - Kumiko Suto
- Department of Cardiovascular Medicine, Tokushima University Graduate School of Biomedical Sciences, 3-18-15, Kuramoto-cho, Tokushima, 770-8503, Japan
| | - Shusuke Yagi
- Department of Cardiovascular Medicine, Tokushima University Graduate School of Biomedical Sciences, 3-18-15, Kuramoto-cho, Tokushima, 770-8503, Japan
| | - Kenya Kusunose
- Department of Cardiovascular Medicine, Tokushima University Graduate School of Biomedical Sciences, 3-18-15, Kuramoto-cho, Tokushima, 770-8503, Japan
| | - Hirotsugu Yamada
- Department of Community Medicine for Cardiology, Tokushima University Graduate School of Biomedical Sciences, Tokushima, 770-8503, Japan
| | - Takeshi Soeki
- Department of Community Medicine and Medical Science, Tokushima University Graduate School of Biomedical Sciences, Tokushima, 770-8503, Japan
| | - Masataka Sata
- Department of Cardiovascular Medicine, Tokushima University Graduate School of Biomedical Sciences, 3-18-15, Kuramoto-cho, Tokushima, 770-8503, Japan
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42
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Chabni A, Vázquez L, Bañares C, Torres CF. Combination of Dehydration and Expeller as a Novel Methodology for the Production of Olive Oil. Molecules 2023; 28:6953. [PMID: 37836796 PMCID: PMC10574754 DOI: 10.3390/molecules28196953] [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: 09/08/2023] [Revised: 10/03/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
An alternative olive oil (OO) production process has been developed based on the combination of olive dehydration, followed by extraction with an expeller press. This procedure eliminates the utilization of water and avoids the malaxation stage. Hence, no water residues are generated. In this study, the mentioned alternative methodology was compared to conventional extraction methods. High extraction yields and oil recovery were obtained with our novel procedure. On the contrary, substantial percentages of by-products were generated with conventional methodology. The quality indexes (acidity and peroxide values) of the oils obtained by the combination of dehydration and expeller (dOO) were 0.4% of oleic acid and 3 meq O2/kg of oil, respectively. Furthermore, none of the applied processes affected the resulting OO's fatty acid composition and lipid profile. Total phenolic content was up to four times higher for dOO than for other olive oils and it showed resistance to oxidation with an oxidative stability index about five times higher than that for conventional olive oils.
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Affiliation(s)
- Assamae Chabni
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (L.V.); (C.B.)
- Department of Applied Physical Chemistry, Departmental Section of Food Sciences, Faculty of Science, Autonomous University of Madrid, 28049 Madrid, Spain
| | - Luis Vázquez
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (L.V.); (C.B.)
- Department of Applied Physical Chemistry, Departmental Section of Food Sciences, Faculty of Science, Autonomous University of Madrid, 28049 Madrid, Spain
| | - Celia Bañares
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (L.V.); (C.B.)
- Department of Applied Physical Chemistry, Departmental Section of Food Sciences, Faculty of Science, Autonomous University of Madrid, 28049 Madrid, Spain
| | - Carlos F. Torres
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (L.V.); (C.B.)
- Department of Applied Physical Chemistry, Departmental Section of Food Sciences, Faculty of Science, Autonomous University of Madrid, 28049 Madrid, Spain
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43
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Vicario G, Cantini C, Francini A, Raffaelli A, Cifelli M, Domenici V, Sebastiani L. Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil. Molecules 2023; 28:6943. [PMID: 37836786 PMCID: PMC10574279 DOI: 10.3390/molecules28196943] [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: 09/05/2023] [Revised: 10/02/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
Olive drupe traits (i.e., ripening index and pericarp water content) and minor components (i.e., phenols and pigments in both fruit and oil) are important for human health and are affected by agronomic background. The aim of this study was to investigate the relationship between fruit traits, phenols, and pigments in samples derived from different soil and water management practices. Chromatographic (UHPLC-MS/MS) and spectroscopic (1HNMR and near UV-Vis spectroscopy) techniques were employed for the characterization of olive fruits and oils. The use of various techniques allowed the identification of interesting trace compounds. We observed that most of the fruit phenols (a total of 29 compounds) were correlated with the degree of ripening: most of the phenolic acids (and their derivatives), phenolic alcohols, and secoiridoids were negatively correlated, whereas the majority of the studied flavonoids were positively correlated. The relationship between the ripening index and fruit phenolic compounds appears to be dependent on the metabolic pathway that controls the synthesis of each individual compound. Conversely, the secoiridoids and pigments in olive oil showed a negative correlation with pulp moisture, probably because of the influence of the water content on the extractability and transfer in the oil phase of these minor components.
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Affiliation(s)
- Giulia Vicario
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
| | - Claudio Cantini
- Institute for BioEconomy (IBE), National Research Council of Italy (CNR), Via Vecchia Aurelia 49, 58022 Follonica, Italy;
| | - Alessandra Francini
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
| | - Andrea Raffaelli
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
- Institute of Agricultural Biology and Biotechnology—National Research Council (IBBA—CNR), Via Moruzzi 1, 56124 Pisa, Italy
| | - Mario Cifelli
- Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy; (M.C.); (V.D.)
| | - Valentina Domenici
- Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy; (M.C.); (V.D.)
| | - Luca Sebastiani
- Crop Science Research Centre (CSRC), Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy; (G.V.); (A.F.); (A.R.)
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44
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Ferracane A, Zoccali M, Arena A, Mondello M, Tranchida PQ, Mondello L. A dilute-and-inject low-pressure gas chromatography-tandem mass spectrometry method for phthalate determination in extra virgin olive oil. J Sep Sci 2023; 46:e2300529. [PMID: 37590324 DOI: 10.1002/jssc.202300529] [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: 07/25/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/19/2023]
Abstract
The goal of this study was to develop a method for the determination of nine phthalic acid esters in extra virgin olive oils using low-pressure gas chromatography-triple-quadrupole mass spectrometry. Sample preparation was simple, environmental friendly, and rapid inasmuch that it involved only dilution (< 1 mL of hexane). The low-pressure gas chromatography analyses were performed by using a 5 m wide-bore column. The limit of quantification for the phthalates ranged from 0.06 to 1.14 mg kg-1 . Both intra- and interday precisions were measured, with coefficient of variation values ranging from 0.2% to 11.7%. The trueness of the method was measured by evaluating accuracy at the initial stage of the work and after 2 months, with values ranging between -8.7% and 12.1%. Moreover, blind accuracy was comprised between -11.6% and 14.2%. The method involves the use of simplified instrumentation and reduced analysis times (nearly two times faster) compared to a previously published comprehensive two-dimensional gas chromatography-triple-quadrupole mass spectrometry method, leading to a reduction of energy and helium consumption. The approaches were compared in analytical terms and for the environmental impact. In total, 23 olive oil samples were analyzed, with at least one phthalate detected in all but one sample.
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Affiliation(s)
- Antonio Ferracane
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Mariosimone Zoccali
- Department of Mathematical and Computer Science, Physical Sciences and Earth Sciences, University of Messina, Messina, Italy
| | - Alessia Arena
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Monica Mondello
- Chromaleont S.R.L., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Peter Q Tranchida
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
- Chromaleont S.R.L., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
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45
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Marrero AD, Ortega-Vidal J, Salido S, Castilla L, Vidal I, Quesada AR, Altarejos J, Martínez-Poveda B, Medina MÁ. Anti-angiogenic effects of oleacein and oleocanthal: New bioactivities of compounds from Extra Virgin Olive Oil. Biomed Pharmacother 2023; 165:115234. [PMID: 37523982 DOI: 10.1016/j.biopha.2023.115234] [Citation(s) in RCA: 1] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/14/2023] [Accepted: 07/25/2023] [Indexed: 08/02/2023] Open
Abstract
Phenolic compounds play a key role in the health benefits of Extra Virgin Olive Oil (EVOO). Among these molecules, the focus has been recently put on (-)-oleocanthal and (-)-oleacein, for which anti-cancer and angiogenesis-related findings have been reported. Here, we explored the modulatory action of (-)-oleocanthal and (-)-oleacein on angiogenesis, the process by which new vessels are created from pre-existent ones, which is directly linked to tumor progression and other pathological conditions. Two in vivo models strongly sustained by angiogenesis, and an in vitro model of endothelial cells to study different steps of angiogenesis, were used. In vivo evidence pointed to the anti-angiogenic effects of both compounds in vivo. In vitro, (-)-oleacein and (-)-oleocanthal inhibited the proliferation, invasion, and tube formation of endothelial cells, and (-)-oleacein significantly repressed migration and induced apoptosis in these cells. Mechanistically, the compounds modulated signaling pathways related to survival and proliferation, all at concentrations of physiological relevance for humans. We propose (-)-oleacein and (-)-oleocanthal as good candidates for angioprevention and for further studies as modulators of angiogenesis in clinical interventions, and as interesting functional claims for the food industry. Chemical compounds studied in this article: Oleocanthal (PubChem CID: 11652416); Oleacein (PubChem CID: 18684078).
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Affiliation(s)
- Ana Dácil Marrero
- Universidad de Málaga, Andalucía Tech, Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, Málaga E-29071, Spain; IBIMA (Biomedical Research Institute of Málaga), Málaga E-29071, Spain; CIBER de Enfermedades Raras (CIBERER), Málaga E-29071, Spain
| | - Juan Ortega-Vidal
- Universidad de Jaén, Departamento de Química Inorgánica y Orgánica, Campus de Excelencia Internacional Agroalimentaria ceiA3, Jaén E- 23071, Spain
| | - Sofía Salido
- Universidad de Jaén, Departamento de Química Inorgánica y Orgánica, Campus de Excelencia Internacional Agroalimentaria ceiA3, Jaén E- 23071, Spain
| | - Laura Castilla
- Universidad de Málaga, Andalucía Tech, Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, Málaga E-29071, Spain; IBIMA (Biomedical Research Institute of Málaga), Málaga E-29071, Spain
| | - Isabel Vidal
- Universidad de Málaga, Andalucía Tech, Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, Málaga E-29071, Spain; IBIMA (Biomedical Research Institute of Málaga), Málaga E-29071, Spain
| | - Ana R Quesada
- Universidad de Málaga, Andalucía Tech, Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, Málaga E-29071, Spain; IBIMA (Biomedical Research Institute of Málaga), Málaga E-29071, Spain; CIBER de Enfermedades Raras (CIBERER), Málaga E-29071, Spain
| | - Joaquín Altarejos
- Universidad de Jaén, Departamento de Química Inorgánica y Orgánica, Campus de Excelencia Internacional Agroalimentaria ceiA3, Jaén E- 23071, Spain
| | - Beatriz Martínez-Poveda
- Universidad de Málaga, Andalucía Tech, Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, Málaga E-29071, Spain; IBIMA (Biomedical Research Institute of Málaga), Málaga E-29071, Spain; CIBER de Enfermedades Cardiovasculares (CIBERCV), Madrid, Spain.
| | - Miguel Ángel Medina
- Universidad de Málaga, Andalucía Tech, Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, Málaga E-29071, Spain; IBIMA (Biomedical Research Institute of Málaga), Málaga E-29071, Spain; CIBER de Enfermedades Raras (CIBERER), Málaga E-29071, Spain.
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46
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Matsuo K, Fujii Y, Ueno S. Fabrication and Characterization of Oleofoams Composed of Tribehenoyl-glycerol: Toward a Stable and Higher Air-content Colloidal System. J Oleo Sci 2023; 72:819-829. [PMID: 37574284 DOI: 10.5650/jos.ess23068] [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] [Indexed: 08/15/2023] Open
Abstract
Oleofoams have garnered significant attention in many personal care applications because of their favorable physicochemical properties, including texture and detergency. To explore the potential use of mixtures of high-melting-point fat crystals (tribehenoyl-glycerol [BBB]) and edible oils as low-cost and stable aeration systems, we created oleofoams composed of olive oil and BBB. By whipping the BBB/olive oil oleogels after rapid cooling and subsequent heating, we successfully prepared oleofoams without emulsifier additives. Mixtures of the BBB/olive oil formed oleofoams at BBB concentrations of 4.0-20.0 wt.%. The resultant oleofoams maintained their overrun rates and did not coalesce, even with additional whipping after the overrun rate was maximized. More closely packed bubbles, concentrated bubble size distributions, and stronger interfacial elasticity were attributed to the increasing BBB concentrations, and the thermal results revealed that further heating was required to damage the foam structure. The characteristics of these new oleofoams are closely related to their BBB concentrations, and the observed effects are attributed to the network structure of the thickened crystal layer and enhanced gelling in the oil phase.
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Affiliation(s)
| | - Yoko Fujii
- Graduate School of Integrated Sciences for Life, Hiroshima University
| | - Satoru Ueno
- Graduate School of Integrated Sciences for Life, Hiroshima University
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47
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Carmona I, Aguirre I, Griffith DM, García-Borrego A. Towards a circular economy in virgin olive oil production: Valorization of the olive mill waste (OMW) "alpeorujo" through polyphenol recovery with natural deep eutectic solvents (NADESs) and vermicomposting. Sci Total Environ 2023; 872:162198. [PMID: 36791855 DOI: 10.1016/j.scitotenv.2023.162198] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [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: 11/21/2022] [Revised: 02/08/2023] [Accepted: 02/08/2023] [Indexed: 06/18/2023]
Abstract
Virgin olive oil (VOO) production generates large amounts of a harmful by-product, olive mill waste (OMW) or alpeorujo, which has a strong environmental impact and that must be recycled to adapt VOO production to a circular economy model. Here, the valorization of OMW was studied by considering three consecutive stages: Stage 1 involves the generation of OMW; Stage 2 the recovery of bioactive phenolic compounds from the fresh OMW using natural deep eutectic solvents (NADESs), generating a valuable phenolic extract and a new by-product, a dephenolized OMW named "alpeoNADES"; and Stage 3 involves vermicomposting alpeoNADES with Eisenia fetida earthworms. Six NADES were formulated and tested, selecting a NADES composed of citric acid and fructose (CF) derived from food grade and biodegradable substances. CF was the most effective solvent to obtain phenolic extracts for nutraceutical and agronomical purposes, extracting 3988.74 mg/kg of polyphenols from fresh OMW. This alpeoNADES is a non-palatable substrate for E. fetida earthworms, as the residual CF gives it an acidic pH (pH 2). Its palatability was improved by mixing it with horse manure and straw for vermicomposting, in a 1:1 and 3:1 dry weight ratio. When these substrates were precomposted for 3 weeks they reached pH 5.5-6 and they could then be vermicomposted for 23 weeks (using OMW as a control). The best substrate for vermicomposting was determined by the worm biomass, growth rate, carbon to nitrogen (C:N) ratio, and N and P content. AlpeoNADES and manure 3:1 produced the highest quality vermicompost in the shortest time, generating a product that complied with European standards for organic fertilizers. Hence, alpeoNADES was recycled to a low-cost, organic balanced fertilizer in Stage 3, enabling the olive oil industry to transition to sustainable production through this integrated circular economy design.
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Affiliation(s)
- Inmaculada Carmona
- EcoSs_Lab, Departamento de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja, 1101608 Loja, Ecuador; Department of Agronomy, Universidad de Sevilla, Seville, Spain
| | - Itziar Aguirre
- Department of Agronomy, Universidad de Sevilla, Seville, Spain
| | - Daniel M Griffith
- EcoSs_Lab, Departamento de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja, 1101608 Loja, Ecuador
| | - Aranzazu García-Borrego
- Department of Food Phytochemicals, Instituto de la Grasa, Spanish National Research Council (CSIC), Seville, Spain.
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48
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Lazzez A, Quintanilla-Casas B, Vichi S. Combining different biomarkers to distinguish Chemlali virgin olive oils from different geographical areas of Tunisia. J Sci Food Agric 2023; 103:3295-3305. [PMID: 36794483 DOI: 10.1002/jsfa.12506] [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] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 01/27/2023] [Accepted: 02/16/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Despite their high potential, Tunisian virgin olive oils (VOOs) are mainly exported in bulk or blended with VOOs of other origin, hindering their international market placement. To face this situation, their valorization is needed by highlighting their unique features and by developing tools to guarantee their geographical authenticity. Compositional features of Chemlali VOOs produced in three Tunisian regions were assessed to identify suitable authenticity markers. RESULTS Quality indices ensured the quality of the VOOs studied. Volatile compounds, total phenols, fatty acid (FA) and chlorophylls are significantly influenced by the region of origin, which was justified by the differences found in soil and climatic conditions of the three geographical regions. To explore the capabilities of these markers for the geographical authentication of Tunisian Chemlali VOOs, classification models based on partial least squares-discriminant analysis (PLS-DA) were developed by grouping the minimum number of variables allowing the highest discrimination power, minimizing in this way the analytical procedure. The PLS-DA authentication model based on combining volatile compounds with FA or with total phenols achieved a correct classification of 95.7% of the VOOs according to their origin, as assessed by 10%-out cross-validation. Sidi Bouzid Chemlali VOOs achieved 100% of correct classification, while the misclassification between Sfax and Enfidha ones did not exceed 10%. CONCLUSIONS These results allowed to establish the most promising and affordable combination of markers for the geographical authentication of Tunisian Chemlali VOOs from distinct production regions and provide the basis to further develop authentication models based on wider datasets. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Aida Lazzez
- Unité Technologie et Qualité, Institut de l'Olivier Sfax, Sfax, Tunisia
| | - Beatriz Quintanilla-Casas
- Department de Nutrició, Ciències de l'Alimentació i Gastronomia, INSA - XaRTA, Universitat de Barcelona, Campus de l'Alimentació de Torribera, Santa Coloma de Gramenet, Spain
| | - Stefania Vichi
- Department de Nutrició, Ciències de l'Alimentació i Gastronomia, INSA - XaRTA, Universitat de Barcelona, Campus de l'Alimentació de Torribera, Santa Coloma de Gramenet, Spain
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Antonopoulou S, Demopoulos CA. Protective Effect of Olive Oil Microconstituents in Atherosclerosis: Emphasis on PAF Implicated Atherosclerosis Theory. Biomolecules 2023; 13:700. [PMID: 37189447 PMCID: PMC10135796 DOI: 10.3390/biom13040700] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [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: 03/07/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 05/17/2023] Open
Abstract
Atherosclerosis is a progressive vascular multifactorial process. The mechanisms underlining the initiating event of atheromatous plaque formation are inflammation and oxidation. Among the modifiable risk factors for cardiovascular diseases, diet and especially the Mediterranean diet (MedDiet), has been widely recognized as one of the healthiest dietary patterns. Olive oil (OO), the main source of the fatty components of the MedDiet is superior to the other "Mono-unsaturated fatty acids containing oils" due to the existence of specific microconstituents. In this review, the effects of OO microconstituents in atherosclerosis, based on data from in vitro and in vivo studies with special attention on their inhibitory activity against PAF (Platelet-Activating Factor) actions, are presented and critically discussed. In conclusion, we propose that the anti-atherogenic effect of OO is attributed to the synergistic action of its microconstituents, mainly polar lipids that act as PAF inhibitors, specific polyphenols and α-tocopherol that also exert anti-PAF activity. This beneficial effect, also mediated through anti-PAF action, can occur from microconstituents extracted from olive pomace, a toxic by-product of the OO production process that constitutes a significant ecological problem. Daily intake of moderate amounts of OO consumed in the context of a balanced diet is significant for healthy adults.
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Affiliation(s)
- Smaragdi Antonopoulou
- Laboratory of Biology, Biochemistry and Microbiology, Department of Nutrition-Dietetics, School of Health Sciences and Education, Harokopio University, 17676 Athens, Greece
| | - Constantinos A. Demopoulos
- Laboratory of Biochemistry, Faculty of Chemistry, National & Kapodistrian University of Athens, 15784 Athens, Greece;
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Morales-Sillero A, Jiménez MR, Suárez MP, Rallo P, Casanova L. Mechanical harvesting at dawn in a super-high-density table olive orchard: effect on the quality of fruits. J Sci Food Agric 2023; 103:2989-2996. [PMID: 36510840 DOI: 10.1002/jsfa.12384] [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] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 12/03/2022] [Accepted: 12/13/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Mechanical harvesting with over-the-row harvesters in super-high-density (SHD) table olive orchards increases the effectiveness of fruit removal, although bruising can limit the fruit quality. Additionally, an early harvest in periods less favourable to quality production is increasingly frequent as a result of global warming. The present study explores the impact on olive quality of harvesting at dawn when the environmental temperature is low. The study was carried out for 2 years on two cultivars with different tolerance to bruising ('Manzanilla de Sevilla' and 'Manzanilla Cacereña'), grown in SHD conditions and harvested at two timepoints: dawn and morning. RESULTS Fruit morphology was not modified by the moment of harvest in either of the cultivars. Fruit harvested at dawn produced less CO2 and ethylene and was less damaged externally and internally compared to fruit harvested in the morning. However, environmental conditions throughout development influenced the response because the highest values of bruising (incidence, area and volume of damaged area), total internal damage and the number of tissue ruptures increased in the year with the hottest summer, and the differences between harvest treatments were less evident. CONCLUSION Mechanical harvesting at dawn contributes to reducing the damage in olive fruit. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | | | - María Paz Suárez
- Departamento de Agronomía, ETSIA, Universidad de Sevilla, Sevilla, Spain
| | - Pilar Rallo
- Departamento de Agronomía, ETSIA, Universidad de Sevilla, Sevilla, Spain
| | - Laura Casanova
- Departamento de Agronomía, ETSIA, Universidad de Sevilla, Sevilla, Spain
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