Development and Validation of an Analytical Method for Total Polyphenols Quantification in Extra Virgin Olive Oils

Dini, Irene; Seccia, Serenella; Senatore, Antonello; Coppola, Daniele; Morelli, Elena

doi:10.1007/s12161-019-01657-7

Cited by 27 publications

(18 citation statements)

References 17 publications

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“…more than the control ( Figure 6). The different variations of the polyphenol classes concentrations under the microbe or the microbe metabolites biostimulation (Figure 7) suggested that the nutraceutical properties [25] of the EVOO depended on the biostimulant used to grow olive trees (Figure 8). The biostimulation with T22 mainly enhanced the concentration of the secoiridoid fraction of phenols.…”

Section: Discussionmentioning

confidence: 99%

New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil

et al. 2020

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The health advantages of extra-virgin olive oil (EVOO) are ascribed mainly to the antioxidant ability of the phenolic compounds. Secoiridoids, hydroxytyrosol, tyrosol, phenolic acid, and flavones, are the main nutraceutical substances of EVOO. Applications of beneficial microbes and/or their metabolites impact the plant metabolome. In this study the effects of application of selected Trichoderma strains or their effectors (secondary metabolites) on the phenolic compounds content and antioxidant potential of the EVOOs have been evaluated. For this purpose, Trichoderma virens (strain GV41) and Trichoderma harzianum (strain T22), well-known biocontrol agents, and two their metabolites harzianic acid (HA) and 6-pentyl-α-pyrone (6PP) were been used to treat plants of Olea europaea var. Leccino and var. Carolea. Then the nutraceutical potential of EVOO was evaluated. Total phenolic content was estimated by Folin–Ciocalteau’s assay, metabolic profile by High-Resolution Mass spectroscopy (HRMS-Orbitrap), and antioxidant activity by DPPH and ABTS assays. Our results showed that in the cultivation of the olive tree, T22 and its metabolites improve the nutraceutical value of the EVOOs modulating the phenolic profile and improving antioxidants activity.

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Section: Discussionmentioning

confidence: 99%

New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil

et al. 2020

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“…Today, some methods are proposed to extract phenolics, among these: solid extraction (SE), ultrasonic, microwave-assisted extraction (MAE), molecularly imprinted polymers, solid-phase extraction (SPE), pressurized liquid extraction (PLE), enzyme-assisted extraction (EAE), and supercritical fluid extraction (SFE) [ 107 ]. The SPE methods are preferred since they are easy to use and consume a short extraction time.…”

Section: Phytochemicals and Vitamins With Antioxidant Potentialmentioning

confidence: 99%

The New Challenge of Green Cosmetics: Natural Food Ingredients for Cosmetic Formulations

2021

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Nowadays, much attention is paid to issues such as ecology and sustainability. Many consumers choose "green cosmetics", which are environmentally friendly creams, makeup, and beauty products, hoping that they are not harmful to health and reduce pollution. Moreover, the repeated mini-lock downs during the COVID-19 pandemic have fueled the awareness that body beauty is linked to well-being, both external and internal. As a result, consumer preferences for makeup have declined, while those for skincare products have increased. Nutricosmetics, which combines the benefits derived from food supplementation with the advantages of cosmetic treatments to improve the beauty of our body, respond to the new market demands. Food chemistry and cosmetic chemistry come together to promote both inside and outside well-being. A nutricosmetic optimizes the intake of nutritional microelements to meet the needs of the skin and skin appendages, improving their conditions and delaying aging, thus helping to protect the skin from the aging action of environmental factors. Numerous studies in the literature show a significant correlation between the adequate intake of these supplements, improved skin quality (both aesthetic and histological), and the acceleration of wound-healing. This review revised the main foods and bioactive molecules used in nutricosmetic formulations, their cosmetic effects, and the analytical techniques that allow the dosage of the active ingredients in the food.

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“…Commercial vinegar samples were analyzed by titration to determine the acetic acid content following the Community reference method [12]. A NaOH solution, normalized with potassium hydrogen phthalate (ACS), was gradually added to 5 mL of the vinegar solution.…”

Section: Reference Proceduresmentioning

confidence: 99%

“…The validation exercise is expensive and time-consuming. It would be desirable for the scientific community to spend more time validating advanced analytical methods for food quality control [12] to eliminate test repetitions and avoid wasting time.…”

Section: Introductionmentioning

confidence: 99%

Validation of Rapid Enzymatic Quantification of Acetic Acid in Vinegar on Automated Spectrophotometric System

Dini

Lorenzo

Senatore³

et al. 2020

Foods

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Vinegar is produced from the fermentation of agricultural materials and diluted acetic acid (diluted with water to 4–30% by volume) via sequential ethanol and acetic acid fermentation. The concentration of acetic acid must be measured during vinegar production. A Community method for analyzing acetic acid in vinegar is a non-specific method based on the assumption that the total acid concentration of the vinegar is attributable to the acetic acid. It consists of titration with a strong base in the presence of an indicator. This test is laborious and has a time-consuming character. In this work, a highly specific automated enzymatic method was validated, for the first time, to quantify the acetic acid in the wine vinegar, in terms of linearity, precision, repeatability, and uncertainty measurement. The results were compared to the Community method of analysis. Regression coefficient ≅ 1 and the normal distribution of residuals in the ANOVA test confirmed the method’s linearity. LLOD (0.946 ppm) and LLOQ (2.00 ppm) defined the method’s sensitivity. The results of the tested and the Community methods, linearly distributed in the Shapiro–Wilk test, confirmed the method’s repeatability. The few anomalous data in the Huber test were due to random errors. The high selectivity of the enzymatic method, which exclusively measures acetic acid concentration, determined the significant differences between the two tests, examined in the accuracy determination. The enzymatic method can be considered applicable since its precision and uncertainty were lower than the Community method values (relative percentage deviations = 10%). The enzymatic method compared to the Community method reduces the analysis time and the risk of errors due to operators (avoid pipetting errors and wrong calculations), minimizes solvent and the sample consumption and guarantees assay quality through method standardization.

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Development and Validation of an Analytical Method for Total Polyphenols Quantification in Extra Virgin Olive Oils

Cited by 27 publications

References 17 publications

New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil

New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil

The New Challenge of Green Cosmetics: Natural Food Ingredients for Cosmetic Formulations

Validation of Rapid Enzymatic Quantification of Acetic Acid in Vinegar on Automated Spectrophotometric System

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