Characterization of antioxidant olive oil biophenols by spectroscopic methods

Paiva‐Martins, Fátima; Rodrigues, V. H.; Calheiros, Rita; Marques, M. P. M.

doi:10.1002/jsfa.4186

Cited by 33 publications

(16 citation statements)

References 28 publications

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“…e weak intensity found for the 1265 cm −1 mode is expected because this mode is related to cis-(�C-H) vibration [14]. A peculiar property of the EVOO is a significant content of phenolic compounds and carotene, which are thought to endow it with many of health benefits [41,42]. e Raman contribution of these two components is clearly observed.…”

Section: Resultsmentioning

confidence: 99%

Surface-Enhanced Raman Spectroscopy for Monitoring Extravirgin Olive Oil Bioactive Components

Camerlingo

Portaccio

Delfino

et al. 2019

Journal of Chemistry

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Olive oil is the main fat source of the Mediterranean diet. This seasoning ingredient is highly appreciated for its unique taste, functional properties, and positive impact on human health. The determination of chemical composition is a demanding task in order to fully characterize this precious food product, ensure its quality, and prevent fraudulent practices. Among innovative techniques proposed for the oil analysis, surface-enhanced Raman spectroscopy (SERS) can be an extremely useful tool for olive oil characterization. In this frame, we have investigated five noncommercial olive oils produced in different parts of South Italy by using a commercial Raman microspectroscopy apparatus and home-made signal-enhancing SERS substrates. A wavelet-based data analysis has allowed us to efficiently remove the background and the noise from the acquired spectra. The analysis of these SERS spectra has enabled the quantification of the relative contents of carotene, oleic acid, and phenols. These relative contents differ in the examined samples. In addition, SERS response in the lipid region has indicated differences in the relative abundance of saturated fatty acids. The present results confirm the validity of the SERS technique as a rapid, nondestructive, and reliable analytical technique for identifying olive oil bioactive components.

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Section: Resultsmentioning

confidence: 99%

Surface-Enhanced Raman Spectroscopy for Monitoring Extravirgin Olive Oil Bioactive Components

Camerlingo

Portaccio

Delfino

et al. 2019

Journal of Chemistry

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“…Specially suitable for this purpose are 1 H and 13 C NMR spectroscopies . However, the use of Raman spectroscopy for this purpose has grown dramatically in recent years, especially for the quantitative detection of adulteration of extra virgin olive oil with other, cheaper edible oils , its authentication or even the determination of some chemical species such as antioxidants and free fatty acids present not only in olive oil, but also in other vegetable oils. In addition, Raman spectroscopy has been used to assess stability against oxidation in olive oil .…”

Section: Introductionmentioning

confidence: 99%

Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures

Carmona

Lafont

Jiménez‐Sanchidrián

et al. 2014

Euro J Lipid Sci & Tech

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Samples of edible oils of different degrees of unsaturation were studied by Raman spectroscopy. We demonstrate the potential of this technique for discriminating these oils. In addition, the Raman spectra for the macadamia, pecan, and Brazil nut oils are for the first time reported here. The fatty acid profile of each type of oil was established by GC. The analytical results obtained from the spectra were highly correlated with those provided by GC as regards the contents in monounsaturated and PUFA of each oil type. Spectra were examined separately in the wavenumber zones 2800-3100 and 800-1800 cm À1 , which were those exhibiting the greater differences between oils. Also, as shown in this work, Raman spectroscopy is an effective tool for assessing oxidation in various grades of olive oils. Based on the results, extra virgin olive oil efficiently resists oxidation in the short term by virtue of its increased antioxidant contents.Practical applications: In this paper we show the usefulness of Raman spectroscopy to distinguish between edible oils. Similarly, the technique also allows us to discriminate between different heat-treated olive oils. At the industrial level Raman spectroscopy can be a useful tool to detect adulteration related to the oxidation of fat. Its ease of use and the absence of sample handling make it very effective for use in production systems on-line.

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“…Moreover, the baru nut contains high concentrations of calcium, iron and zinc (141.4 ± 7.0, 4.2 ± 0.4 and 4.7 ± 0.3 mg/100 g of fresh nut, respectively), as well as phytate and tannins (1073.6 ± 114.9 and 472.2 ± 12.5 mg/100 g, respectively) (Marin, Arruda, & Siqueira, 2009). The benefits of tannins, phytic acid and polyphenols in human health as antioxidant compounds have been widely reported (Paiva-Martins, Rodrigues, Calheiros, & Marques, 2011;Brisdelli, D'Andrea, & Bozzi, 2009;Faure, Lissi, Torres, & Videla, 1990;Benavente-García, Castillo, Marin, Ortuno, & Del Río, 1997;Foti, Piattelli, Baratta, & Ruberto, 1996;Sakurai et al, 2010;Tempfer et al, 2007;Van Horn et al, 2008). Considering the wide distribution of baruzeiro in the Cerrado region (Siqueira et al, 1986), the study of the nutritional and bioactive potential of baru nuts becomes important for the socioeconomic development and sustainability of this biome and the regions that have similar climatic and soil conditions, such as the savannas of Africa.…”

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confidence: 99%

Consumption of baru seeds [Dipteryx alata Vog.], a Brazilian savanna nut, prevents iron-induced oxidative stress in rats

Siqueira

Marin

Cunha

et al. 2012

Food Research International

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The protective effect of plant-based foods in human health has been attributed to the presence of bioactive compounds in all parts of the plants. A previous study found a high level of minerals, tannins and phytic acid in the baru nut (Dipteryx alata Vog.), which is a native fruit of the Brazilian savanna. This study investigated the antioxidant activity (AA) of the aqueous and ethyl acetate extracts of the baru nut and the effect of the consumption of this nut on the oxidative status of rats supplemented orally with iron. The AA was evaluated in vitro using the ferric reducing antioxidant power (FRAP), β-carotene/linoleic acid system and freeradical scavenging (DPPH) assays. The total polyphenol concentration was determined spectrophotometrically using the Folin-Ciocalteu reagent. The in vivo study was conducted in male Wistar rats that were fed an AIN-93M diet with or without 10% baru nut or 1% phytic acid and supplemented daily with iron or saline by gavages for 17 days. The liver, heart and spleen were collected for the determination of the malondialdehyde (MDA), carbonyl protein and iron concentrations. The specific activities of catalase, glutathione reductase, glutathione peroxidase and glutathione S-transferase were also determined in these tissues. A T test was used to compare the results among the rats groups and between the different baru nut extracts (p b 0.05). The aqueous extract of the baru nut contained a higher level of phenolic compounds and a higher antioxidant activity, as measured by FRAP and the β-carotene/linoleic system, relative to the EtOAc extract. The iron supplementation reduced the body weight gain, increased the levels of iron and MDA in the liver and the spleen and increased the carbonyl levels in all three tissues. Consumption of the baru nut reduced the carbonyl levels in the liver, heart and spleen of the iron-supplemented rats (p = 0.002, 0.012 and 0.036, respectively) relative to the heart carbonyl level of rats that were fed the control diet (p = 0.000); it also marginally reduced the ironinduced lipid oxidation in the liver (p = 0.117) and the spleen (p = 0.074). Phytic acid reduced the carbonyl level in the spleen (p = 0.020) and marginally reduced the carbonyl level in the liver (p = 0.098) of ironsupplemented rats. These results demonstrated that the consumption of the baru nut protects tissues against iron-induced oxidative stress, and the phytic acid from the baru nut may be partially responsible for this protective effect; however, other compounds such as phenols may also be involved.

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Characterization of antioxidant olive oil biophenols by spectroscopic methods

Cited by 33 publications

References 28 publications

Surface-Enhanced Raman Spectroscopy for Monitoring Extravirgin Olive Oil Bioactive Components

Surface-Enhanced Raman Spectroscopy for Monitoring Extravirgin Olive Oil Bioactive Components

Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures

Consumption of baru seeds [Dipteryx alata Vog.], a Brazilian savanna nut, prevents iron-induced oxidative stress in rats

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