Research and Innovative Approaches to Obtain Virgin Olive Oils with a Higher Level of Bioactive Constituents

Clodoveo, Maria Lisa; Camposeo, Salvatore; Amirante, Riccardo; Dugo, Giacomo; Cicero, Nicola; Boskou, Dimitrios

doi:10.1016/b978-1-63067-041-2.50013-6

Cited by 49 publications

(63 citation statements)

References 112 publications

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“…However, the phenolic content of PJ is strongly influenced by the cultivar and agronomical and climate conditions . Owing to their effect on health, innovative analyses methods have been used to detect bioactive phenolic compounds in different plant sources …”

Section: Introductionmentioning

confidence: 99%

“…[17][18][19] Owing to their effect on health, innovative analyses methods have been used to detect bioactive phenolic compounds in different plant sources. 17,[20][21][22] The aim of the present study was the qualitative and quantitative monitoring of phenolic compounds in PJs obtained from five pomegranates genotypes 'Mollar' (ML), 'Kingdom' (KD), 'Dente di Cavallo' (DC), 'Francofonte' (FR) and 'Santa Tecla' (ST). FR and ST represent two old populations of Sicilian pomegranates.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC–Orbitrap‐MS approach

et al. 2018

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The UHPLC-Orbitrap-MS approach was employed for the first time to identify the phenolic compound profiling in five pomegranate genotypes. TAA was analysed using an ABTS assay, and the results showed a significant variability in nutraceutical potential of the pomegranate genotypes studied. The inclusion of phenolic information in the linear discriminant analysis allowed very good discriminations among genotypes to be obtained. © 2018 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC–Orbitrap‐MS approach

et al. 2018

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“…5. It should be noted that the highest concentrations were observed in olive oils with high phenolic content produced from early-harvest unripe olives that were processed in a two-phase olive mill 14 with minimal use of water at any step of the process. However, we found olive oils with high phenolic content but low elenolide content, but in all cases the samples originated from three-phase mills working with excess of water (data not shown).…”

Section: Quantitative Variation Among Olive Oil Samplesmentioning

confidence: 99%

S‐(E)‐Elenolide: a new constituent of extra virgin olive oil

et al. 2019

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BACKGROUND: Extra virgin olive oil is a food with a recognized health claim in the EU related to its phenolic content. Based on nuclear magnetic resonance (NMR) analysis, we observed for the first time that most high-phenolic olive oils also contain significant quantities of another potential beneficial ingredient, S-(E)-elenolide, which is a non-phenolic compound related to oleuropein or ligstroside. Elenolide had only been found in olive leaves and fruits as the Z isomer or had been synthesized and had been recognized as an antihypertensive agent. RESULTS: (E)-Elenolide was isolated from olive oil and its structure was elucidated and completely characterized for the first time using 1D and 2D NMR and gas chromatography-mass spectrometry. In addition, we developed a method of quantitative measurement based on qNMR. Investigation of 2120 olive oil samples showed that elenolide was present in the majority of samples, in quantities ranging from 0 to 2821 mg kg −1 . Although elenolic acid, which is a hydrated derivative of elenolide, had been reported as an olive oil ingredient, this is the first time that elenolide has proved to be transformed to elenolic acid after reaction with water. Finally, it was found that the quantity of elenolide in olive oil depends on the quantity of water remaining in the olive oil during storage. CONCLUSION: S-(E)-Elenolide is a new important substance of olive oil and could be used as marker of high-quality oils with low water content. Quantitative determination of elenolide with GC-MSThe calibration curve for the GC-MS measurements was constructed using the following concentrations: 560, 280, 140, 70, 35 and 17.5 mg kg −1 (provided as supporting information). The elenolide peak was integrated at 14.4 min, corresponding to a 224 amu molecular ion. Syngaldehyde in acetonitrile (0.5 mg mL −1 ) was used as internal standard.J Sci Food Agric 2019; 99: 5319-5326

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“…However, vertical centrifugation has two unwanted impacts on product quality: (a) it adds oxygen to the oil, and, when process water is used, (b) it reduces the biophenol content. Thus, over the years, several strategies have been developed to produce olive oil with a high content of biophenols (Clodoveo, Hbaieb, et al, 2014;Clodoveo et al, 2015). DO reacts with the oil, leading to the production of hydroperoxide radicals, which in turn initiate the autoxidation of lipids.…”

Section: Introductionmentioning

confidence: 99%

“…Biophenols, and particularly secoiridoids, are considered of particular interest for the quality of extra VOO, because they have strong antioxidant activity, improve the oil shelf life, and affect the sensory properties. Thus, over the years, several strategies have been developed to produce olive oil with a high content of biophenols (Clodoveo, Hbaieb, et al, 2014;Clodoveo et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Stripping of dissolved oxygen from extra virgin olive oil: Effects on oxidation and biophenols

Guerrini

Masella

Angeloni

et al. 2018

J Food Process Preserv

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Vertical centrifugation is used in virgin olive oil production to remove residual suspended solids and water from the oil, after horizontal centrifugation. Although this process has clear benefits in terms of productivity, it degrades the olive oil. In particular, vertical centrifugation allows oxygen to dissolve into the olive oil. This decreases the antioxidant content and increases oxidation‐related parameters in the oils. These negative effects can be partially prevented with the quick removal of oxygen, for example, by the nitrogen stripping technique. This study tests the effect of nitrogen stripping on two mono‐cultivar olive oils (Arbequina and Coratina). The effects are evaluated immediately post‐production and after 6 months of storage. Nitrogen stripping improved the peroxide value, K232 parameter, and tocopherol and biophenol content. Furthermore, it was found to prevent depletion of secoiridoids and reduce oxidation, measured as a ratio of the oxidized and non‐oxidized forms of secoiridoids. Practical applications The tested technology could be introduced in line with vertical centrifugation, in order to keep the productivity benefits provided by the centrifugation, but limit the negative effects in term of quality. Thus, the removal of dissolved oxygen with the nitrogen stripping technique could improve olive oil quality.

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Research and Innovative Approaches to Obtain Virgin Olive Oils with a Higher Level of Bioactive Constituents

Cited by 49 publications

References 112 publications

Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC–Orbitrap‐MS approach

Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC–Orbitrap‐MS approach

S‐(E)‐Elenolide: a new constituent of extra virgin olive oil

Stripping of dissolved oxygen from extra virgin olive oil: Effects on oxidation and biophenols

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