Evaluating the Variability in the Phenolic Concentration of Extra Virgin Olive Oil According to the Commission Regulation (EU) 432/2012 Health Claim

Criado-Navarro, Inmaculada; López-Bascón, M.A.; Priego-Capote, Feliciano

doi:10.1021/acs.jafc.0c02380

Cited by 15 publications

(12 citation statements)

References 43 publications

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“…Phenolic compounds were analyzed by following a previously published protocol. − MS detection was performed in multiple reaction monitoring (MRM) mode. The MRM parameters for the analysis of target phenols are listed in Supporting Information (SI) Table S1.…”

Section: Methodsmentioning

confidence: 99%

Alteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditions

Criado-Navarro

López-Bascón

Ledesma‐Escobar

et al. 2021

ACS Food Sci. Technol.

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Deep-frying in extra-virgin olive oil (EVOO) is an appreciated culinary practice that confers unique organoleptic features to fried food. However, high temperature (above 180 °C) contributes to deteriorate the health benefits of EVOO by accelerating degradation reactions. In this research, we measured the concentration of main phenolic compounds contributing to the health claim included in the European Commission (EU) 432/2012 in EVOOs subjected to frying for 90 min at 180 °C. For this purpose, four monocultivar EVOOs (“Arbequina”, “Cornicabra”, “Hojiblanca”, and “Picual”) with different phenolic profile were selected to study the impact of frying on phenols. A significant decay in the phenolic content was observed for all EVOOs during frying. In addition, we detected changes in the phenolic profile by conversion of open forms of oleuropein and ligstroside aglycones (oleomissional and oleokoronal) to oleacein and oleocanthal in the first frying cycles.

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Section: Methodsmentioning

confidence: 99%

Alteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditions

Criado-Navarro

López-Bascón

Ledesma‐Escobar

et al. 2021

ACS Food Sci. Technol.

Self Cite

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“…In this context, the European Food Safety Authority (EFSA) in 2011 has approved a health claim stating that the dietary intake of VOO's polyphenols is able to protect blood lipids from oxidative damage. However, in order this claim to be valid, 5 mg/day of hydroxytyrosol and its derivatives should be consumed (Commission Regulation, EU, 432/2012) [16,[42][43][44].…”

Section: Oxidative Stress and Inflammationmentioning

confidence: 99%

Health Benefits of Extra Virgin Olive Oil

Petkoska¹,

Trajkovska-Broach²

2022

Olive Oil - New Perspectives and Applications

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Extra virgin olive oil (EVOO), also called the”Elixir of the youth and health” by the Ancient Greeks, is a cornerstone in the Mediterranean diet, which has been recognized as one of the healthiest and most sustainable dietary pattern and lifestyle. In this chapter, a brief overview of the major and minor components of EVOO is given followed by a review of their health benefits. In particular, the antioxidant, anti-inflammatory, anti-cancer and cardiovascular protective effects of EVOO are emphasized. At the end of this chapter, the reader would benefit by realizing that EVOO, as a functional food, proves the Hippocrates’s quote “Let food be thy medicine and medicine be thy food”.

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“…Some key aspects could support their use as a tool with complementary functions to the more accurate and precise chromatographic methods: Due to these features, this analytical method could be applied to the field (e.g., oil mills, bottling plants, storage plants) and allow the monitoring of the levels of phenolic compounds related to the health claim. A continuous monitoring of this parameter and its trends during storage before bottling, as well as after bottling, could make operators aware of the evolving quality of individual EVOO batches, and therefore more confident in the use of the health claim on labels [27,28]. The appropriate adoption of the health claim on labels could also support focused communication and be considered for possible its effects on consumer perception and choices and the segment the trade category of EVOO, with eventual benefits for the EVOO value chain [29,30].…”

Section: Loq (Limit Of Quantification)mentioning

confidence: 99%

Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils

Paradiso

Longobardi

Fortunato

et al. 2021

Foods

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Extra virgin olive oil (EVOO) is well known for containing relevant amounts of healthy phenolic compounds. The European Food Safety Authority (EFSA) allowed a health claim for labelling olive oils containing a minimum amount of hydroxytyrosol (OHTyr) and its derivatives, including tyrosol (Tyr). Therefore, harmonized and standardized analytical protocols are required in support of an effective application of the health claim. Acid hydrolysis performed after extraction and before chromatographic analysis has been shown to be a feasible approach. Nevertheless, other fast, green, and easy methods could be useful for on-site screening and monitoring applications. In the present research, a natural deep eutectic solvent (NADES) composed of lactic acid and glucose was used to perform a liquid/liquid extraction on EVOO samples, followed by UV-spectrophotometric analysis. The spectral features of the extracts were related with the content of total OHTyr and Tyr, determined by the acid hydrolysis method. The second derivative of spectra allowed focusing on three single wavelengths (i.e., 299 nm, 290 nm, and 282 nm) significantly related with total OHTyr, total Tyr, and their sum, respectively. In particular, the sum of OHTyr and Tyr could be determined with a root mean square error of prediction of 29.5 mg kg−1, while the limits of quantitation and detection were respectively 11.8 and 4.9 mg kg−1. The proposed method, therefore, represents an easy screening tool, with the use of a green, food-derived solvent, and could be considered as an attempt to pave the way for food grade analytical chemistry.

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Evaluating the Variability in the Phenolic Concentration of Extra Virgin Olive Oil According to the Commission Regulation (EU) 432/2012 Health Claim

Cited by 15 publications

References 43 publications

Alteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditions

Alteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditions

Health Benefits of Extra Virgin Olive Oil

Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils

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