Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives

Fernández, Antonio; Talaverano, M. Inmaculada; Pérez‐Nevado, Francisco; Boselli, Emanuele; Cordeiro, Ângela Maria Tribuzy de Magalhães; Martillanes, Sara; Foligni, Roberta; Martín‐Vertedor, Daniel

doi:10.1111/jfpp.14384

Cited by 20 publications

(16 citation statements)

References 25 publications

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“…Sample extracts and calibration standards were analyzed on an Agilent Model 1200 Infinity LC high-performance liquid chromatograph (Agilent Technologies, Palo Alto, CA, USA) coupled with an Agilent Technologies triple quadrupole mass spectrometer, as outlined in the method proposed by Fernández et al [20].…”

Section: Acrylamide Analysis In Olives and Brine Solutionsmentioning

confidence: 99%

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

Martín‐Vertedor

Fernández

Mesías

et al. 2020

Foods

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Acrylamide, a compound identified as a probable carcinogen, is generated during the sterilization phase employed during the processing of Californian-style green ripe olives. It is possible to reduce the content of this toxic compound by applying different strategies during the processing of green ripe olives. The influence of different processing conditions on acrylamide content was studied in three olives varieties (“Manzanilla de Sevilla”, “Hojiblanca”, and “Manzanilla Cacereña”). Olives harvested during the yellow–green stage presented higher acrylamide concentrations than green olives. A significant reduction in acrylamide content was observed when olives were washed with water at 25 °C for 45 min (25% reduction) and for 2 h (45% reduction) prior to lye treatment. Stone olives had 21–26% higher acrylamide levels than pitted olives and 42–50% higher levels than sliced olives in the three studied varieties. When calcium chloride (CaCl2) was added to the brine and brine sodium chloride (NaCl) increased from 2% to 4%, olives presented higher concentrations of this contaminant. The addition of additives did not affect acrylamide levels when olives were canned without brine. Results from this study are very useful for the table olive industry to identify critical points in the production of Californian-style green ripe olives, thus, helping to control acrylamide formation in this foodstuff.

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Section: Acrylamide Analysis In Olives and Brine Solutionsmentioning

confidence: 99%

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

Martín‐Vertedor

Fernández

Mesías

et al. 2020

Foods

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“…The method used for the detection of acrylamide was validated according to Fernández et al (2020) which established the optimal extraction conditions related to the sensitivity, limits of detection and quantification, repeatability and recovery of HPLC-MS-QQQ method. To obtain a homogeneous paste to analyze, fresh Californian-style black table olives were crushed with a thermobeater until a homogeneous mixture.…”

Section: Acrylamide Assessment By Hplc-ms-qqqmentioning

confidence: 99%

Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue

Martín‐Vertedor

Rodrigues

Marx

et al. 2020

LWT

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The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F 0 of 10-25 min at 121 ± 3°C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal sterilization had a significant impact on the amount of acrylamide produced (varying from 228 ± 94 to 286 ± 110 and 336 ± 126 to 373 ± 159 ng g −1 , for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931 ≤ R 2 ≤ 0.994) were found between the acrylamide concentration in olives and respective brine solutions, allowing to foresee a non-destructive indirect methodology for quantifying acrylamide in table olives. Finally, a potentiometric E-tongue was used to quantify acrylamide in both matrices. The lipid sensor membranes comprised on the sensor device showed potentiometric semi-logarithmic responses (0.962 ≤ R 2 ≤ 0.999) towards the acrylamide concentration for aqueous standard solutions, permitting the establishment of accurate multiple linear predictive models for the quantification of acrylamide in olives and brine solutions (repeated Kfold-CV: 0.97 ± 0.03 ≤ R 2 ≤ 0.99 ± 0.01; 12 ± 8 ≤ RMSE ≤ 28 ± 14 ng g −1) for both olive cultivars. Etongue could be used as non-destructive indirect detection method of acrylamide, based on the brine solution evaluation, and so, a complementary analytical tool to the conventional chromatographic analysis.

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“…Acrylamide determination was carried out following the method described by Pérez-Nevado et al [ 6 ] and that had been validated by Fernández et al [ 26 ]. An amount of 2 g of olives was crushed, homogenized, and shaken with 10 mL of Milli-Q water for 60 min.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination

Martín-Tornero

Sánchez

Lozano

et al. 2021

Foods

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Californian-style black olives require a sterilization treatment that produces a carcinogenic contaminant, acrylamide. Thus, this compound was evaluated in two different olive cultivars using an electronic nose (E-nose). The sterilization intensity had a significant influence on the final phenol concentrations, acrylamide content, and volatile compounds. Increasing the sterilization intensity from 10 to 26 min (F0) reduced the phenol content, but it promoted acrylamide synthesis, leading to a wide range of this toxic substance. The Ester and phenol groups of volatile compounds decreased their content when the sterilization treatment increased; however, aldehyde and other volatile compound groups significantly increased their contents according to the thermal treatments. The compounds 4-ethenyl-pyridine, benzaldehyde, and 2,4-dimethyl-hexane are volatile compounds with unpleasant odours and demonstrated a high amount of influence on the differences found after the application of the thermal treatments. The “Manzanilla Cacereña” variety presented the highest amount of phenolic compounds and the lowest acrylamide content. Finally, it was found that acrylamide content is correlated with volatile compounds, which was determined using multiple linear regression analysis (R2 = 0.9994). Furthermore, the aroma of table olives was analysed using an E-nose, and these results combined with Partial Least Square (PLS) were shown to be an accurate method (range to error ratio (RER) >10 and ratio of performance to deviation (RPD) >2.5) for the indirect quantification of this toxic substance.

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Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives

Cited by 20 publications

References 25 publications

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue

Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination

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