Review
Food Science & Technology
Valentina Maestrello, Pavel Solovyev, Luana Bontempo, Luisa Mannina, Federica Camin
Summary: Extra virgin olive oil (EVOO) is a high-quality product that has become a target of food fraud in recent years. The use of nuclear magnetic resonance (NMR) spectroscopy is reviewed as a reliable and rapid tool to authenticate EVOOs and detect adulteration and mislabeling.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Biochemistry & Molecular Biology
Paula Garcia-Oliveira, Cecilia Jimenez-Lopez, Catarina Lourenco-Lopes, Franklin Chamorro, Antia Gonzalez Pereira, Anxo Carrera-Casais, Maria Fraga-Corral, Maria Carpena, Jesus Simal-Gandara, Miguel Angel Prieto
Summary: Extra virgin olive oil is a distinctive ingredient of the Mediterranean diet with various health benefits, containing molecules capable of exerting bioactivities mainly due to unsaturated fatty acids and minor compounds. The flavor of EVOO is influenced by intrinsic factors like olive variety and extrinsic factors like growing conditions, with each oil having a unique taste and susceptible to changes during shelf-life. Flavor preservation strategies are essential for maintaining the quality of the product.
Article
Nutrition & Dietetics
Doretta Cuffaro, Simone Bertini, Marco Macchia, Maria Digiacomo
Summary: This study examines the combination of olive leaf extract and extra virgin olive oil extract, which shows improved antioxidant and anti-inflammatory properties compared to the singular olive oil extract. This extract may have potential in the field of nutraceuticals.
Article
Biochemistry & Molecular Biology
Anallely Lopez-Yerena, Antonia Ninot, Nuria Jimenez-Ruiz, Julian Lozano-Castellon, Maria Perez, Elvira Escribano-Ferrer, Agusti Romero-Aroca, Rosa M. Lamuela-Raventos, Anna Vallverdu-Queralt
Summary: The study focused on the ancient 'Corbella' olive variety from Catalonia and found that harvesting olives earlier resulted in a higher content of secoiridoids in the oil. The best processing conditions for high-quality EVOO were determined to be malaxation at 37 degrees Celsius for 30 minutes.
Article
Chemistry, Analytical
Mariangela Vallone, Giuseppe Aiello, Filippa Bono, Claudio De Pasquale, Giovanni Presti, Pietro Catania
Summary: Agriculture 4.0 is gaining attention as companies look to innovate machines for increased income and improved product quality. This paper reports on a study of an innovative system for extracting Sicilian extra virgin olive oil (EVOO) to improve process management and product quality. The results showed that the use of the innovative system led to improvements in the quality of the EVOO.
Article
Nutrition & Dietetics
Alyann Otrante, Amal Trigui, Roua Walha, Hicham Berrougui, Tamas Fulop, Abdelouahed Khalil
Summary: EVOO intake improves cholesterol efflux capacity of HDL in elderly subjects by modulating the distribution of HDL subclasses, leading to enhanced anti-atherogenic activity of HDL.
Article
Agriculture, Multidisciplinary
Constantinos G. Tsiafoulis, Christina Liaggou, Achilleas Garoufis, Prokopios Magiatis, Ioannis G. Roussis
Summary: This study focused on the classification of EVOO samples based on their aldehyde content using an unreferenced H-1-NMR spectroscopic quantification method. The results showed differentiation between high aldehyde EVOO content (OEH) and non-high aldehyde content (OE), as well as the impact of elevated aldehyde content on various spectral regions. Additionally, a new compound was detected in the OEH samples, potentially serving as an indicator for EVOO classification.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Maria Lisa Clodoveo, Marilena Muraglia, Pasquale Crupi, Rim Hachicha Hbaieb, Stefania De Santis, Addolorata Desantis, Filomena Corbo
Summary: Research has shown that polyphenols in extra virgin olive oil (EVOO) have beneficial effects on human health when consumed regularly as part of a balanced diet. However, only one effect of EVOO polyphenols has been approved by EFSA as a health claim. This may be due to the differences in investigative methods and experimental languages between the food and medical sciences, creating a gap in scientific communication. To enhance the understanding and utilization of the potential health benefits of EVOO polyphenols, a challenge for science communication is proposed, aiming to bridge the gaps and integrate interdisciplinary experiences and technologies.
Article
Chemistry, Applied
Gabriele Rocchetti, Maria Luisa Callegari, Alice Senizza, Gianluca Giuberti, Jessica Ruzzolini, Annalisa Romani, Silvia Urciuoli, Chiara Nediani, Luigi Lucini
Summary: The modulation of gut microbiota by polyphenols from olives and derived products is of increasing interest. In this study, phenolic leaf extracts (PLE) were in vitro fermented to evaluate changes in phenolic profiles and their impact on microbiota. The fermentation of PLE decreased oleuropein content and increased hydroxytyrosol and other phenolic metabolites. A significant increase in hydroxytyrosol was also observed in fermented extra-virgin olive oil (EVOO). The fermentation of PLE also significantly changed the amino acids and fatty acids profile of the faeces. Metagenomic sequencing revealed that Coriobacteriaceae at the family level and Collinsella at the genus level were the most affected by PLE fermentation.
Article
Food Science & Technology
Jasmine Esposito Salsano, Maria Digiacomo, Doretta Cuffaro, Simone Bertini, Marco Macchia
Summary: The health benefits of extra-virgin olive oil are closely related to the presence of phenolic compounds. This study reveals that storage conditions are crucial in controlling the concentration of phenolic compounds in olive oil, with light exposure and higher temperatures leading to more significant degradation.
Article
Environmental Sciences
Mohamed Salem Zellama, Hassiba Chahdoura, Amira Zairi, Borhane Eddine Cherif Ziani, Mohamed Ali Boujbiha, Mejdi Snoussi, Sara Ismail, Guido Flamini, Habib Mosbah, Boulbaba Selmi, Safia El-Bok, Maher Chaouachi
Summary: The study investigated the biological activities, chemical composition, and quality characteristics of Tunisian EVOO flavored with chili pepper. The results showed that the flavored EVOO exhibited higher antioxidant activity and antimicrobial properties, with minor changes in the content of some minor compounds. Overall, the quality parameters remained unaffected, indicating the potential for innovative food technology in new food products.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Nutrition & Dietetics
Simona Bartimoccia, Vittoria Cammisotto, Cristina Nocella, Maria Del Ben, Alessandra D'Amico, Valentina Castellani, Francesco Baratta, Pasquale Pignatelli, Lorenzo Loffredo, Francesco Violi, Roberto Carnevale
Summary: The study found that extra virgin olive oil can improve postprandial glycemia by reducing low-grade endotoxemia derived from gut permeability. These results demonstrate the importance of using extra virgin olive oil for blood sugar control.
Article
Chemistry, Applied
Cong-Hui Lu, Bao-Qiong Li, Quan Jing, Dong Pei, Xin-Yi Huang
Summary: In this study, chromatographic fingerprint data combined with machine learning methodologies were used to successfully identify and classify adulterated extra virgin olive oil. The support vector machine classification achieved 100% accuracy for the training set and 94.44% accuracy for the test set, effectively identifying adulterated extra virgin olive oil with up to 1% rapeseed oil or corn oil.
Article
Biochemistry & Molecular Biology
Julian Lozano-Castellon, Anallely Lopez-Yerena, Alexandra Olmo-Cunillera, Olga Jauregui, Maria Perez, Rosa Ma Lamuela-Raventos, Anna Vallverdu-Queralt
Summary: Extra virgin olive oil (EVOO) is rich in nutritional and antioxidant compounds compared to other vegetable oils, making it an important component of the Mediterranean diet. This study developed a simple UHPLC-ESI-MS/MS method for quantifying secoiridoids in EVOO, overcoming challenges posed by their complex transformations during production and analysis. Validation of the method according to AOAC guidelines showed satisfactory results in terms of matrix effect and recoveries.
Article
Biochemistry & Molecular Biology
Emmanouil Orfanakis, Aggeliki Koumentaki, Aikaterini Zoumi, Aggelos Philippidis, Peter C. Samartzis, Michalis Velegrakis
Summary: This study aims to detect benzo[a]pyrene residues in extra virgin olive oil using an easily adaptive optical methodology based on fluorescence spectroscopy, which does not require any sample pretreatment. The detection of benzo[a]pyrene even at low concentrations in the oil samples demonstrates the capability of fluorescence spectroscopy to ensure food safety.
Article
Engineering, Environmental
Nathalie Iofrida, Anna Irene De Luca, Frederica Silveri, Giacomo Falcone, Teodora Stillitano, Giovanni Gulisano, Alfio Strano
INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT
(2019)
Article
Food Science & Technology
P. Conte, A. Del Caro, P. P. Urgeghe, G. L. Petretto, L. Montanari, A. Piga, C. Fadda
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Energy & Fuels
Giacomo Falcone, Teodora Stillitano, Anna Irene De Luca, Giuseppe Di Vita, Nathalie Iofrida, Alfio Strano, Giovanni Gulisano, Biagio Pecorino, Mario D'Amico
Article
Chemistry, Applied
Maria Grazia Farbo, Costantino Fadda, Salvatore Marceddu, Paola Conte, Alessandra Del Caro, Antonio Piga
FOOD HYDROCOLLOIDS
(2020)
Review
Food Science & Technology
Paola Conte, Costantino Fadda, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga
Article
Food Science & Technology
Luca Nuvoli, Paola Conte, Sebastiano Garroni, Valeria Farina, Antonio Piga, Costantino Fadda
Article
Food Science & Technology
Giuseppe Di Vita, Alfio Strano, Giulia Maesano, Giovanni La Via, Mario D'Amico
Review
Green & Sustainable Science & Technology
Teodora Stillitano, Emanuele Spada, Nathalie Iofrida, Giacomo Falcone, Anna Irene De Luca
Summary: This study provides a systematic and critical review on the state of the art of life cycle applications from the circular economy perspective, highlighting that a majority of case studies use stand-alone life cycle assessment to evaluate the benefits/impacts of circular economy strategies, while social life cycle assessment remains underrepresented.
Article
Agronomy
Giuseppe Timpanaro, Ferdinando Branca, Mariarita Cammarata, Giacomo Falcone, Alessandro Scuderi
Summary: Sustainable development in the agri-food sector creates opportunities, organic farming promotes eco-friendly practices, and the ecological model of organic farming aligns with the principles of the Green Deal.
Article
Food Science & Technology
Souraya Benalia, Giacomo Falcone, Teodora Stillitano, Anna Irene De Luca, Alfio Strano, Giovanni Gulisano, Giuseppe Zimbalatti, Bruno Bernardi
Summary: Anaerobic codigestion of olive mill wastewater for renewable energy production is a promising process to overcome management and environmental issues. Biochemical methane potential tests were performed to assess biogas and biomethane production. Results showed higher biogas and methane production when using a higher amount (30%) of olive mill wastewater. Life cycle assessment indicated better ecoprofile when using 20% of olive mill wastewater, with economic analysis confirming the profitability of the process, especially with 20% olive mill wastewater.
Article
Agronomy
Giulia Maesano, Gaetano Chinnici, Giacomo Falcone, Claudio Bellia, Maria Raimondo, Mario D'Amico
Summary: This study conducted an economic and environmental assessment of three different olive cultivation systems in the Mediterranean area, revealing that fully irrigated and non-irrigated management systems have higher sustainability in terms of economics and the environment, while partially irrigated system may face economic unsustainability due to investment costs.
Article
Forestry
Bruno Bernardi, Giorgio Macri, Giacomo Falcone, Teodora Stillitano, Souraya Benalia, Anna Irene De Luca
Summary: This study evaluates various logging scenarios in Calabrian pine high forests, considering technical, economic, and environmental aspects. The results show the complexity in achieving an optimal balance between productivity, economic aspects, and sustainable management in forest operations.