Article
Chemistry, Analytical
Theano Mikrou, Maria Litsa, Artemis Papantoni, Maria Kapsokefalou, Chrysavgi Gardeli, Athanasios Mallouchos
Summary: This study aimed to investigate the impact of cultivar and geographical origin on the volatile composition of Greek monovarietal extra virgin olive oils (EVOOs). The results showed that the volatile components were mainly alcohols, ketones, esters, and aldehydes. Clear separations between samples from different cultivars and geographic provenances were achieved using multivariate analysis, and the most discriminating volatiles were identified. Additionally, a combination of five chemical markers was found to be superior for the correct classification of Koroneiki EVOOs according to geographical origin.
Article
Chemistry, Applied
Clemente Ortiz-Romero, Rocio Rios-Reina, Diego L. Garcia-Gonzalez, Maria Jose Cardador, Raquel M. Callejon, Lourdes Arce
Summary: This study aimed to evaluate the potential of analytical techniques for classifying and predicting different categories of olive oil. The results showed that infrared spectroscopy (MIR and NIR) and head-space gas chromatography coupled to an ion mobility spectrometer (HS-GC-IMS) had high classification success rates, with HS-GC-IMS showing greater potential.
Article
Food Science & Technology
Natalia Hernandez-Sanchez, Lourdes Lleo, Belen Diezma, Eva Cristina Correa, Blanca Sastre, Jean-Michel Roger
Summary: In this study, a fast and simple methodology was developed to estimate the total polyphenol content in extra virgin olive oil by combining various spectral data using the multiblock SO-PLS method. The use of different preprocessing algorithms and double cross-validation with 50 iterations improved the robustness of the results. By combining fluorescence and absorbance spectra, the RMSEP median was reduced, while the complexity of the model was decreased, leading to increased robustness. Further validation of the methodology could be achieved by considering a larger sample size and detailed polyphenol composition.
Article
Food Science & Technology
Zuoyi Zhu, Xue Li, Yu Zhang, Junhong Wang, Fen Dai, Wei Wang
Summary: In this study, a sensitive HPLC-ECD method was developed for the determination of 22 phenolic compounds in EVOO. The method showed good linearity, high sensitivity and selectivity. It was successfully applied for the quantification of phenolic compounds in EVOO samples from different countries, enabling the discrimination between domestic and imported oils based on their phenolic profiles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Thermodynamics
Lucas H. H. Pereira, Juliana Pereira, Jerusa S. S. Garcia, Marcello G. G. Trevisan
Summary: The aim of this study was to develop a method for detecting adulterants in Extra Virgin Olive Oil (EVOO) using DSC and PLS. Several binary mixtures were prepared using adulterants such as sunflower, corn, and soybean oils. The samples were analyzed using DSC with controlled cooling and PLS models were constructed based on the data. The results showed that the method was successful in quantifying the adulteration level.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2023)
Article
Biochemical Research Methods
Fidel Ortega-Gavilan, Ana M. Jimenez-Carvelo, Luis Cuadros-Rodriguez, M. Gracia Bagur-Gonzalez
Summary: This study investigates the methods and detection techniques of illicit blending in olive oil using chromatographic analysis. The chemical composition of olive oils blended in different proportions is analyzed. Pattern recognition techniques and similarity analysis are developed to detect the blending of olive oils with different hues.
JOURNAL OF CHROMATOGRAPHY A
(2022)
Article
Food Science & Technology
Nuno Rodrigues, Susana Casal, Teresa Pinho, Rebeca Cruz, Antonio M. Peres, Paula Baptista, Jose Alberto Pereira
Summary: The study found that olive cultivar and crop year both influence the fatty acid composition in olive oils, with differences in fatty acid content between different cultivars and years. Principal component analysis and linear discriminant analysis can be used to correctly classify olive oil varieties based on fatty acid content, indicating the potential of certain varieties in producing olive oils with high nutritional value and resistance to oxidation.
Article
Food Science & Technology
Berta Torres-Cobos, Beatriz Quintanilla-Casas, Agusti Romero, Antonia Ninot, Rosa M. Alonso-Salces, Tullia Gallina Toschi, Alessandra Bendini, Francesc Guardiola, Alba Tres, Stefania Vichi
Summary: This study evaluated the suitability of sesquiterpene hydrocarbon (SH) fingerprint as a cultivar marker for Virgin olive oil (VOO), focusing mainly on Mediterranean Arbequina oils. The study analyzed the SH profile of over 400 VOOs from 6 countries and built classification models to distinguish 'Arbequina' oils from other cultivars with a promising overall correct classification rate of 95.1% in external validation.
Article
Chemistry, Multidisciplinary
Mehrvash Varnasseri, Howbeer Muhamadali, Yun Xu, Paul I. C. Richardson, Nick Byrd, David Ellis, Pavel Matousek, Royston Goodacre
Summary: The study explored the use of Raman spectroscopy and SORS technology for the non-destructive detection of adulteration in extra virgin olive oil. Results demonstrated that these methods have significant potential for rapid and accurate analysis.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Multidisciplinary
Maria Luisa Astolfi, Federico Marini, Maria Agostina Frezzini, Lorenzo Massimi, Anna Laura Capriotti, Carmela Maria Montone, Silvia Canepari
Summary: This study utilized multielement analysis and chemometric tools to characterize 237 extra-virgin olive oil samples from 15 regions of Italy, and found that chemometric methods coupled with ICP-MS have the potential to discriminate and characterize the different types of EVOO.
FRONTIERS IN CHEMISTRY
(2021)
Article
Food Science & Technology
Biagi Angelo Zullo, Giulia Venditti, Gino Ciafardini
Summary: Filtration using cotton filters and cellulose filter press significantly reduced bacteria and fungi in freshly produced monocultivar extra virgin olive oils. The yeast content was also reduced in oil samples filtered with either method. However, yeast that passed through the cellulose filter press did not survive in the oil after storage. Overall, the health benefits of compounds in the oil were lower when filtered with cellulose filter press compared to the control.
Article
Food Science & Technology
Yang Li, Minyu Wu, Liang Zhai, Hui Zhang, Lirong Shen
Summary: A novel method using GC/MS and GC/FID was developed to identify camellia oil and olive oil by analyzing ss-sitosterol qualitatively and quantitatively. The method validation showed good linearity, recovery, accuracy, precision, and repeatability. The study found that the ss-sitosterol content in virgin camellia oil is seven times that in virgin olive oil, indicating its potential as a marker for authentication and adulteration detection of both oils.
FOOD QUALITY AND SAFETY
(2023)
Article
Chemistry, Applied
Xue Li, Yu Zhang, Zhi Liu, Wei Wang, Sulin Sun, Junhong Wang, Zuoyi Zhu, Jun Liu, Hua Yang, Shenlong Zhu, Erli Niu, Romero Agusti
Summary: This study comprehensively evaluated the quality of extra-virgin olive oils imported from different countries into China. The results showed that approximately 71.8% of the oils did not meet the current standards. The main quality problems include oxidation, counterfeiting, and origin fraud. The study suggests that using chemometrics combined with critical quality attributes is an ideal way to control the quality of EVOO and protect consumers from fraud.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Roberto Senesi, Carla Andreani, Piero Baglioni, Luis A. E. Batista de Carvalho, Silvia Licoccia, Maria P. M. Marques, Giulia Moretti, Annalisa Noce, Roberto Paolesse, Stewart F. Parker, Enrico Preziosi, Giovanni Romanelli, Annalisa Romani, Nicola Di Daniele
Summary: The vibrational spectroscopic signals of EVOO samples were fully characterized using Inelastic Neutron Scattering (INS) and Raman spectroscopies. The spectra were dominated by CH2 vibrations, especially at around 750 cm(-1) and 1300 cm(-1). The structure-activity information related to minor polar compounds can be found in specific spectral regions, such as 675 and 1200 cm(-1) for hydroxytyrosol, and around 450 cm(-1) for all minor polar compounds used as reference.
Review
Biochemistry & Molecular Biology
Stella A. Ordoudi, Lorenzo Strani, Marina Cocchi
Summary: Fourier-Transform mid-infrared (FTIR) spectroscopy is a potential screening tool for detecting unauthorized virgin olive oil blends. It can be used for rapid, non-destructive and early detection. However, FTIR-based methods need standardization and validation for acceptance by the olive industry and regulators. This review investigates the progress in the research methodology on FTIR-based detection of virgin olive oil adulteration, identifying gaps and highlighting topics for future studies.
Article
Chemistry, Applied
Aline Gabrielle Alves de Carvalho, Lucia Olmo-Garcia, Bruna Rachel Antunes Gaspar, Alegria Carrasco-Pancorbo, Vanessa Naciuk Castelo-Branco, Alexandre Guedes Torres
Summary: This study investigated the evolution of the metabolic profile of virgin olive oil (VOO) during consecutive deep-frying cycles and assessed the transfer of metabolites to French fries. The results showed that sterols and lignans had high stability in the oil, and seven out of ten identified compounds were transferred to the fried food. Potatoes fried in Arbequina oil from Brazil had the highest incorporation of VOO minor components, and sterols showed the highest transfer rate. Therefore, deep-frying enriched French fries with VOO bioactive compounds, especially in the first two days, improving their nutritional value.
Article
Biochemistry & Molecular Biology
Beatriz Martin-Garcia, Soumi De Montijo-Prieto, Maria Jimenez-Valera, Alegria Carrasco-Pancorbo, Alfonso Ruiz-Bravo, Vito Verardo, Ana Maria Gomez-Caravaca
Summary: In this study, a sonotrode ultrasound-assisted extraction method was developed to extract phenolic compounds from olive leaves. The effects of solvent composition and ultrasound parameters were optimized using a Box-Behnken design. The results showed that the optimized conditions produced extracts with high antioxidant and antibacterial activities.
Article
Biochemistry & Molecular Biology
Maria Figueiredo-Gonzalez, Lucia Olmo-Garcia, Patricia Reboredo-Rodriguez, Irene Serrano-Garcia, Glenda Leuyacc-del Carpio, Beatriz Cancho-Grande, Alegria Carrasco-Pancorbo, Carmen Gonzalez-Barreiro
Summary: This study evaluated the quality, physicochemical parameters, phenolic composition, and antidiabetic potential of olive oils obtained from centenarian olive trees. The oils were classified as extra virgin based on quality-related indices, sensory analysis, and genuineness-related parameters. Phenolic compounds were characterized using LC-ESI-TOF MS and quantitated using LC-ESI-IT MS. The content of phenolic compounds varied due to environmental conditions and ripening index. The studied olive oils exhibited stronger inhibitory effects against the alpha-glucosidase enzyme compared to acarbose.
Article
Plant Sciences
Irene Serrano-Garcia, Lucia Olmo-Garcia, Daniel Polo-Megias, Alicia Serrano, Lorenzo Leon, Raul de la Rosa, Ana Maria Gomez-Caravaca, Alegria Carrasco-Pancorbo
Summary: Olea europaea subsp. cuspidata has a low commercial value due to its small size and low pulp to stone ratio, but its drupe metabolic composition contains several bioactive compounds that could be valuable for olive breeding.
Article
Chemistry, Applied
Irene Serrano-Garcia, Elena Hurtado-Fernandez, Jose Jorge Gonzalez-Fernandez, Jose Ignacio Hormaza, Romina Pedreschi, Patricia Reboredo-Rodriguez, Maria Figueiredo-Gonzalez, Lucia Olmo-Garcia, Alegria Carrasco-Pancorbo
Summary: This study compared the effects of prolonged on-tree maturation and prolonged cold storage on the composition of avocado fruit. The quantitative evolution of nine bioactive metabolites was studied, revealing the changes in the fruit's composition over time.
Article
Chemistry, Multidisciplinary
Aadil Bajoub, Nabil Ennahli, Rachida Ouaabou, Salah Chaji, Hanine Hafida, Abdelmajid Soulaymani, Ali Idlimam, Othmane Merah, Rachid Lahlali, Said Ennahli
Summary: The present study investigated the efficiency and characteristics of indirect solar convective drying in Arbutus unedo L. fruits and its effects on fruit phenolic compounds. The results showed that the concentration of phenolic compounds decreased by 15.54%, 39%, and 40.63% at drying temperatures of 60°C, 70°C, and 80°C, respectively.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Gerardo Nunez-Lillo, Excequel Ponce, Camila Arancibia-Guerra, Sebastien Carpentier, Alegria Carrasco-Pancorbo, Lucia Olmo-Garcia, Rosana Chirinos, David Campos, Reinaldo Campos-Vargas, Claudio Meneses, Romina Pedreschi
Summary: This study aims to understand the mechanisms behind the color and softening of avocado exocarp. By integrating omics datasets, including transcriptomics, proteomics, and metabolomics, the researchers identified transcription factors and potential biomarkers associated with color and softening control in avocados.
Article
Agriculture, Multidisciplinary
Maria Gemma Beiro-Valenzuela, Irene Serrano-Garcia, Romina P. Monasterio, Maria Virginia Moreno-Tovar, Elena Hurtado-Fernandez, Jose Jorge Gonzalez-Fernandez, Jose Ignacio Hormaza, Romina Pedreschi, Lucia Olmo-Garcia, Alegria Carrasco-Pancorbo
Summary: Unlike other fruits, the growth and development of avocado fruit is characterized by the accumulation of oil and C7 sugars. This study applied a novel methodology to determine the levels of seven substances in different tissues of avocado fruits from two varieties, Bacon and Fuerte, at different ripening stages. The distribution of these substances among tissues was described, with D-mannoheptulose being the major component in the mesocarp and exocarp, perseitol predominant in the seed, and sucrose more abundant in seed tissues.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Plant Sciences
Martina Cardoni, Lucia Olmo-Garcia, Irene Serrano-Garcia, Alegria Carrasco-Pancorbo, Jesus Mercado-Blanco
Summary: Verticillium wilt of olive (VWO), caused by Verticillium dahliae, is a major concern in many olive-growing countries. This study found a strong relationship between the quantitative basal composition of the root secondary metabolic profile and VWO tolerance/susceptibility of olive varieties. Tolerant cultivars showed higher content of secoiridoids, while the susceptible ones presented greater amounts of verbascoside and methoxypinoresinol glucoside.
JOURNAL OF PLANT INTERACTIONS
(2023)
Article
Green & Sustainable Science & Technology
Emmanouil Tziolas, Eleftherios Karapatzak, Ioannis Kalathas, Aikaterini Karampatea, Antonios Grigoropoulos, Aadil Bajoub, Theodore Pachidis, Vassilis G. G. Kaburlasos
Summary: The increased cost of labor in modern viticulture, coupled with labor shortages, poses challenges. Collaborative robots can potentially solve these issues and reduce operational expenses in agriculture. This study evaluates the economic viability of using collaborative robots compared to conventional labor in grape cultivation in Greece. The results show the significant potential of robots in specific viticultural operations, such as weed control and pruning. However, certain operations like defoliation and tying were less efficient with robots. Overall, the adoption of collaborative robots can reduce costs and address labor shortages, contributing to sustainable agriculture.
Article
Plant Sciences
Romina P. Monasterio, Eduardo Trentacoste, Carlos Lopez Appiolaza, Maria Gemma Beiro-Valenzuela, Irene Serrano-Garcia, Lucia Olmo-Garcia, Alegria Carrasco-Pancorbo
Summary: The study aimed to evaluate changes in quality parameters and phenolic and triterpenic profile of Arauco virgin olive oils (VOOs) after storage under different conditions. The results showed that using polyethylene (PET) as packaging material and storing the oils in darkness, low temperature with a N-2 atmosphere could effectively protect the stability of VOOs. Moreover, hydroxytyrosol, an isomer of decarboxymethyl oleuropein aglycone, and oleuropein aglycone isomer 3 were found to serve as aging markers for Arauco VOO.
Article
Agronomy
Romina Monasterio, Cristian Caselles, Eduardo Trentacoste, Claudio Galmarini, Lucia Olmo-Garcia, Alegria Carrasco-Pancorbo, Claudio Galmarinid, Veronica Soto
Summary: Onion is an allogamous species that requires insect pollination for seed production. To ensure efficient pollination, a good pollinator is needed when using male sterile lines. Bee attractants, such as olive pomace, have been used to enhance bee activity. This study evaluated the effectiveness of olive pomace water extract as a pollination enhancer for onion seed yield.
EUROPEAN JOURNAL OF AGRONOMY
(2023)
Article
Plant Sciences
Irene Serrano-Garcia, Joel Dominguez-Garcia, Elena Hurtado-Fernandez, Jose Jorge Gonzalez-Fernandez, Jose Ignacio Hormaza, Maria Gemma Beiro-Valenzuela, Romina Monasterio, Romina Pedreschi, Lucia Olmo-Garcia, Alegria Carrasco-Pancorbo
Summary: Spain dominates avocado production in Europe, but its production satisfies less than 10% of the European demand, leading to heavy reliance on imports from Peru and Chile. This study characterized the metabolic profile of Hass avocados from Spain, Peru, and Chile in the European market throughout the year. Significant differences in phenolic compounds, amino acids, and nucleosides were observed, and avocados from each country exhibited specific metabolic patterns.
Article
Agriculture, Multidisciplinary
Maria Gemma Beiro-Valenzuela, Irene Serrano-Garcia, Romina P. Monasterio, Maria Virginia Moreno-Tovar, Elena Hurtado-Fernandez, Jose Jorge Gonzalez-Fernandez, Jose Ignacio Hormaza, Romina Pedreschi, Lucia Olmo-Garcia, Alegria Carrasco-Pancorbo
Summary: This study investigated the levels of carbohydrates and acids in avocado fruits of two less-studied varieties, Bacon and Fuerte, at different ripening stages using an efficient extraction procedure and a new analytical method. The results showed variations in substance levels among different tissues, with D-mannoheptulose as the major component, sucrose being more abundant in seeds, and quinic acid and chlorogenic acid predominating in the exocarp and exclusively detected in exocarp samples.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Multidisciplinary
Salah Chaji, Walid Zenasni, Valerie Tomao, Anne-Sylvie Fabiano-Tixier, El Amine Ajal, Hafida Hanine, Aadil Bajoub
Summary: The study aimed to explore different advanced extraction methods for obtaining oleuropein-rich extracts from Moroccan olive leaves. Ultrasonic assisted extraction was found to be the most efficient and rapid method.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2023)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)