Article
Food Science & Technology
Nathalia S. Brilhante, Adelia F. Faria-Machado, Rosemar Antoniassi, Paola E. Gama, Humberto R. Bizzo
Summary: This study aimed to evaluate the changes in volatile compounds of extra virgin olive oil (EVOOs) from the states of Minas Gerais and Rio Grande do Sul (Brazil) during 8 months of storage. The results showed that the fatty acid composition, acidity, peroxide value, and ultraviolet absorbance of the oils were characteristic of EVOOs. The main volatile compounds identified at the beginning of storage were from the lipoxygenase pathway (LOX) and responsible for the characteristic green odor of EVOOs. Undesirable compounds were detected mainly in the eighth month of storage.
FOOD ANALYTICAL METHODS
(2022)
Article
Chemistry, Applied
Julian Lozano-Castellon, Alexandra Olmo-Cunillera, Enrico Casadei, Enrico Valli, Ines Dominguez-Lopez, Eleftherios Miliarakis, Maria Perez, Antonia Ninot, Agusti Romero-Aroca, Alessandra Bendini, Rosa M. Lamuela-Raventos, Anna Vallverdu-Queralt
Summary: This study investigated the effects of olive maturity, malaxation time/temperature, and oil storage on the quality and composition of Arbequina EVOO. Storage conditions were found to be the most influential factor, followed by olive maturity and malaxation temperature. Storage at room temperature significantly affected the phenolic profile and quality parameters. Volatile compounds and fatty acids were good indicators of olive ripeness.
Article
Horticulture
Songul Comlekcioglu, Farah Elgudayem, Gozde Nogay, Nesibe Ebru Kafkas, Rayda Ben Ayed, Sezai Ercisli, Amine Assouguem, Rafa Almeer, Agnieszka Najda
Summary: Olives are an essential ingredient in Turkish food culture, and Turkey is one of the top producers of olives and olive oils in the world. This study found that traditional olive cultivars in Turkey are rich in health-promoting chemicals. There is significant variability among different cultivars, and metabolic fingerprinting approaches can be used to differentiate them.
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
Food Science & Technology
Emanuela Trovato, Marina Russo, Lorenzo Cucinotta, Yassine Oulad El Majdoub, Maria Rita Testa Camillo, Gemma De Grazia, Adriana Arigo, Danilo Sciarrone, Luigi Mondello, Paola Dugo
Summary: Flavoured EVOOs in the niche market of extra-virgin olive oil are enriched with aromatic and medicinal plants, which affect their chemical composition. Analytical techniques including HPLC and GC methods were used to investigate the qualiquantitative profile of molecules in the volatile and non-volatile fractions of flavoured EVOOs. The results confirmed the genuineness of most flavoured EVOOs, with a few requiring additional analytical devices for further authentication.
FOOD ANALYTICAL METHODS
(2023)
Article
Food Science & Technology
Quan Jing, Xin-Yi Huang, Cong-Hui Lu, Duo-Long Di
Summary: This study successfully identified volatile flavor compounds in different grades of olive oil and established a classification model based on these compounds, which showed good prediction ability. The study also revealed characteristic flavor substances that can be used as markers to distinguish different grades of olive oil.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yi Chen, Pao Li, Luyan Liao, Yeyou Qin, Liwen Jiang, Yang Liu
Summary: The study utilized a combination of HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in volatile organic compounds (VOCs) during the fermentation of Liuyang Douchi, identifying 115 VOCs with distinct patterns at different fermentation stages. The research identified 49 marker VOCs that could distinguish the fermentation stages of Douchi based on their composition, with different VOCs contributing to the unique aromas of Douchi at each stage of fermentation.
Article
Agriculture, Multidisciplinary
Lorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, Valentina Canuti, Maria Bellumori, Nadia Mulinacci, Bruno Zanoni
Summary: Storage temperature and time significantly affect the phenolic and volatile compounds in fresh olive pomace, with low temperature slowing down these changes. Storage at 4 degrees C can slow down these phenomena, preserving the natural phenolic phytocomplex of fresh olive pomace and avoiding off-flavors development.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Xueting Liu, Xueli Wang, Yanwei Cheng, Yuangen Wu, Yan Yan, Zhen Li
Summary: In this study, changes in volatile organic compounds (VOCs) in Zhenyuan Daocai at different storage durations were analyzed. Various methods including electronic tongue (E-tongue), electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS) were used. The results showed that the VOCs in Zhenyuan Daocai originated from raw materials and processing, and different compounds were responsible for different flavors. Furthermore, the characteristic VOCs changed after different durations of storage, contributing to floral, fruity, almond, roasted meat, fried coffee, and apple flavors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Miao Kang, Yu Guo, Zhiyuan Ren, Weiwei Ma, Yuewei Luo, Kai Zhao, Xiaowen Wang
Summary: This study successfully developed the characteristic volatile fingerprint of foxtail millet using electronic nose, gas chromatography-ion mobility spectrometry, and gas chromatography-mass spectrometry. The results showed differences in volatile compounds among different foxtail millet varieties, which is important for origin traceability and quality control.
Article
Food Science & Technology
Chenguang Zhou, Yaojie Zhou, Yuqian Hu, Bin Li, Roujia Zhang, Kaiyi Zheng, Jie Liu, Jing Wang, Min Zuo, Siyao Liu
Summary: The study found that germinated brown rice (GBR) from Japonica rice cultivars contained higher levels of health-promoting compounds compared to Indica rice cultivars. No clear differences in volatile profiles were observed between the subspecies, but all volatile organic compounds exhibited significant reductions after germination, suggesting that Japonica cultivars might be preferred for health-conscious consumers seeking GBR products.
Article
Chemistry, Applied
Xuemei Tian, Fenghua Wu, Guoxin Zhou, Jian Guo, Xingquan Liu, Tao Zhang
Summary: In this study, the volatile compounds in non-infested and S. oryzae-infested brown rice were analyzed to identify potential markers and facilitate pest monitoring. A reliable method to distinguish between non-infested and S. oryzae-infested brown rice was discovered. The findings of this study lay a foundation for further research on the brown rice infestation mechanism and safe storage monitoring.
Article
Food Science & Technology
Ramon Aparicio-Ruiz, Clemente Ortiz Romero, Enrico Casadei, Diego L. Garcia-Gonzalez, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi
Summary: The collaborative study within the EU H2020 OLEUM project aimed at developing a harmonized SPME-GC-MS method for determination of volatile compounds in virgin olive oil showed satisfactory linearity and repeatability. The reproducibility of results varied depending on the compound, with the lowest RSD% values found for three specific compounds. Different quantification methods were studied, with the correction of calibration curves using an internal standard showing slightly worse repeatability but better accuracy and reproducibility.
Article
Agriculture, Multidisciplinary
Lorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, Anna Cane, Nadia Mulinacci, Bruno Zanoni
Summary: The volatile fraction of olive oil, specifically markers for defects of microbiological origin, was analyzed to discriminate among olive oils with different quality categories. These markers, composed of esters, alcohols, ketones, and α-hydroxy-ketones, but not carboxylic acids, were able to distinguish EVOOs from defective samples.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agricultural Engineering
Madhubalaji Chegukrishnamurthi, Ajam Shekh, Sarada Ravi, Sandeep Narayana Mudliar
Summary: In this study, the production of volatile organic compounds (VOCs) and their effect on growth were investigated by cultivating bacterial mixture (Rhizobium and Agrobacterium) and axenic Chlorella individually, in a mixed form, and through headspace connections. The results showed significant differences in VOCs produced by axenic Chlorella and Chlorella co-cultured with bacteria. The growth of co-cultured Chlorella was greatly enhanced, indicating the essential role of VOCs in growth and communication.
BIORESOURCE TECHNOLOGY
(2022)
Article
Chemistry, Applied
Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, Marzia Innocenti, Stefano Benedettelli, Nadia Mulinacci
Summary: This study evaluated the composition of phenolic and steryl ferulates in Tuscan and Campania wheat samples, and found that agronomic conditions and wheat varieties can affect their content. Ancient wheat varieties showed higher amounts of phenolic and steryl ferulates, and ancient whole wheat pasta had higher steryl ferulates compared to modern whole wheat pasta.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Environmental Sciences
Agnese Spadi, Giulia Angeloni, Lorenzo Cecchi, Ferdinando Corti, Diletta Balli, Lorenzo Guerrini, Luca Calamai, Alessandro Parenti, Piernicola Masella
Summary: This study proposes a novel method of recovering valuable compounds from olive oil biomasses using hydrodistillation. The results show that the phytocomplex fraction obtained from the biomass contained more bioactive compounds, particularly phenolic compounds, than the hydrolate fraction. The analysis also revealed higher amounts of volatile compounds in the hydrolate fraction.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Allergy
Subhabrata Moitra, Marzia Simoni, Sandra Baldacci, Sara Maio, Anna Angino, Patrizia Silvi, Giovanni Viegi, Stefania La Grutta, Franco Ruggiero, Gianni Bedini, Francesca Natali, Lorenzo Cecchi, Uwe Berger, Maria Prentovic, Amir Gamil, Nour Baiz, Michel Thibaudon, Samuel Monnier, Davide Caimmi, Luciana K. Tanno, Pascal Demoly, Simone Orlandini, Isabella Annesi-Maesano
Summary: Allergic rhinitis (AR) is a major non-communicable disease that affects patients' quality of life. This study found that AR patients with comorbid asthma have poorer HRQoL and symptom control, especially those with severe asthma. A comprehensive approach is important for the management of AR patients with comorbid allergic conditions.
CLINICAL AND TRANSLATIONAL ALLERGY
(2023)
Article
Biochemistry & Molecular Biology
Carlotta Bollati, Stefania Marzorati, Lorenzo Cecchi, Martina Bartolomei, Jianqiang Li, Maria Bellumori, Lorenza d'Adduzio, Luisella Verotta, Laura Piazza, Anna Arnoldi, Nadia Mulinacci, Carmen Lammi
Summary: To improve the management of the production chain of PGI Mantua pears, fruits with diseases or defects were used to produce dried rounds of pears, extending the remaining life. The secondary and residual by-products of the pears were then utilized to extract valuable phytocompounds using traditional and green extraction methods. The extracted compounds showed antioxidant activity, suggesting their potential use in dietary supplements and functional foods.
Article
Allergy
Mohamed H. Shamji, Markus Ollert, Ian M. Adcock, Oscar Bennett, Alberto Favaro, Roudin Sarama, Carmen Riggioni, Isabella Annesi-Maesano, Adnan Custovic, Sara Fontanella, Claudia Traidl-Hoffmann, Kari Nadeau, Lorenzo Cecchi, Magdalena Zemelka-Wiacek, Cezmi A. Akdis, Marek Jutel, Ioana Agache
Summary: Allergic diseases and asthma are closely connected to our living environment and patterns of exposure. The utilization of artificial intelligence and machine-learning methods can help unlock the potential of complex environmental data sets for understanding causality models of exposure and intervention. This article discusses the progress and future prospects of applying these approaches, as well as examples of machine learning in allergic disease research and its integration with representative exposome data. The promise of artificial intelligence in personalized medicine and improving public health is also explored.
Article
Chemistry, Applied
Lorenzo Cecchi, Diletta Balli, Silvia Urciuoli, Angelica Urciuolo, Matteo Bordiga, Fabiano Travaglia, Bruno Zanoni, Nadia Mulinacci
Summary: This study aimed to compare different methods of preparing chili-flavored olive oil. It was found that co-milling resulted in higher levels of capsaicinoids, while infusion resulted in higher levels of volatile compounds associated with defects and no fresh pepper flavor. Oils prepared by co-milling had better sensory quality, including pleasant hotness sensation and fresh pepper flavor.
Article
Chemistry, Applied
Lorenzo Cecchi, Mohamad Khatib, Maria Bellumori, Valentina Civa, Paola Domizio, Marzia Innocenti, Diletta Balli, Nadia Mulinacci
Summary: The effect of industrial drying processes on the phenols and polysaccharides of olive pomace and pomegranate peel was studied. It was found that the drying temperature had little effect on the polysaccharide fractions, and large-scale drying methods were effective in preventing the degradation of phenols.
Article
Biochemistry & Molecular Biology
Paola Faraoni, Lorenzo Cecchi, Maria Bellumori, Alessio Gnerucci, Francesco Ranaldi, Nadia Mulinacci
Summary: Pate, a by-product of olive oil production, is rich in phenolic compounds and can be used as a food ingredient to reduce environmental impact and promote circular economy. The effects of a hydroalcoholic extract of pate were evaluated in AGS human cell line, showing no significant impact on cell viability, cycle, proliferation, and migration. The extract also counteracted the enzymatic activity alterations caused by oxidative stress.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Lorenzo Cecchi, Giulia Ghizzani, Maria Bellumori, Carmen Lammi, Bruno Zanoni, Nadia Mulinacci
Summary: Olives are rich in phenolic compounds that have health-promoting properties. This study analyzed the phenolic composition of olive seeds from Tuscan cultivars over the course of maturation. The most abundant compounds in the seeds were nuzhenide and nuzhenide 11-methyl oleoside. The total amount of phenols in the seeds was significant, reaching approximately 100 g/kg.
Article
Food Science & Technology
Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, Manuel Venturi, Viola Galli, Marta Reggio, Diana Di Gioia, Sandra Furlanetto, Serena Orlandini, Marzia Innocenti, Nadia Mulinacci
Summary: In this study, fermentation was applied to improve the nutritional properties of millet, and three microorganism combinations were tested. The fermentation processes led to an increase in minerals, such as calcium and iron, and richer total phenols compared to the unfermented sample. Different oligopeptides were obtained depending on the microorganisms used, and FPM2 showed the highest resistant starch content and prebiotic activity. Millet fermented with Saccharomyces cerevisiae plus Campanilactobacillus paralimentarius can be proposed as a new food with improved nutritional properties.
Article
Biochemistry & Molecular Biology
Marouane Aouji, Hamada Imtara, Amine Rkhaila, Bouchra Bouhaddioui, Ahmad Alahdab, Mohammad Khalid Parvez, Mohamed Saleh Alzahrani, Lalla Aicha Lrhorfi, Rachid Bengueddour, Maria Bellumori, Lorenzo Cecchi
Summary: Helix aspersa Muller snail flesh has high nutritional value and safety. It contains protein, carbohydrates, fat, unsaturated fatty acids, and various minerals. It also exhibits antioxidant properties and has been found to be non-lethal in acute toxicity studies on laboratory rats.
Article
Biochemistry & Molecular Biology
Paola Faraoni, Maria Bellumori, Lorenzo Cecchi, Beatrice Zonfrillo, Marzia Innocenti, Alessio Gnerucci, Nadia Mulinacci, Francesco Ranaldi
Summary: This study aims to investigate the effects of phenolic compounds in extra virgin olive oil (EVOO) on AGS cells. The profiles of phenolic components in EVOOs were evaluated and compared. The results showed that EVOOs rich in phenolic compounds can protect AGS cells from oxidative damage.
Article
Biochemistry & Molecular Biology
Francesco Maioli, Luigi Sanarica, Lorenzo Cecchi, Bruno Zanoni, Nadia Mulinacci, Valentina Canuti
Summary: In this study, 21 oenotannins from different botanical origins were investigated in a model wine solution. The reactivity against proteins and antioxidant properties were found to be influenced by the chemical structure and botanical origin of the oenotannins. The highest turbidity values were observed for gallic hydrolysable tannins. Based on the findings, two formulations were prepared to increase and decrease the oxidation-reduction potential of the model wine.
Article
Biochemistry & Molecular Biology
Mohamad Khatib, Lorenzo Cecchi, Maria Bellumori, Beatrice Zonfrillo, Nadia Mulinacci
Summary: This study aimed to extract valuable bioactive compounds from by-products of basil, tomato, and red bell pepper production. Water and ethanol extraction methods were used, with different temperatures for each sample. The phenolic extracts were analyzed, and the polysaccharides of tomato and red bell pepper were chemically characterized. The study showed that the dry extracts obtained can serve as important sources of bioactive phenols.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Ferdinando Corti, Alessandro Parenti, Lorenzo Cecchi, Nadia Mulinacci, Piernicola Masella, Giulia Angeloni, Agnese Spadi, Bruno Zanoni, Luca Calamai, Lorenzo Guerrini
Summary: To produce high quality olive oil, it is important to avoid fruit damages during harvesting and minimize storage time between harvesting and crushing. Mechanical harvesting can damage the olives and lead to fast degradation of olive oil. Hand-held facilitating machines and refrigerated fruit storage cells have been developed to minimize spoilage of olives. A factorial design study explored the combined effects of harvesting method, storage temperature, and their interaction. Results showed that manual harvesting and low temperature storage preserved the highest amounts of phenolic compounds in olive oil samples, but also facilitated their oxidation. Mechanical stress on olives during harvest activated oxidative reactions, particularly the lipoxygenase pathway responsible for fruity notes in olive oil. Low temperatures enhanced these reactions, possibly due to higher oxygen solubility and enzyme activity.
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
(2022)
