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The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions that can affect their activities. Coratina and Peranzana cultivars were processed to assess the influence of different technologies for fruit breaking (crushing and stoning) with and without controlled oxygen addition during this critical phase. The study of volatile compounds revealed that the enzymes that are responsible for their genesis during the technological process were significantly affected by oxygen addition in both the systems of fruit crushing. The results from the stoning technology proved that the quality improvement was a consequence of the prevention of the seed breaking and the oxidation catalyzed by the olive stone enzymes. In Peranzana EVOOs, it was possible to increase the aldehyde concentration up to 97% using stoning technology with a 0.2 L/min oxygen addition compared with traditional crushing. At the same time, non-significant reductions in phenolic compounds were detected when comparing crushing and stoning with and without the addition of oxygen, and similar trends were observed for the two studied cultivars. The sensory analyses confirmed the differences in phenolic and volatile composition detected in the EVOO samples.

The extensive utilization of conventional plastics has resulted in a concerning surge in waste. A potential solution lies in biodegradable polymers mostly derived from renewable sources. Cupriavidus necator DSM 545 is a microorganism capable, under stress conditions, of intracellularly accumulating Poly(3-hydroxybutyrate) (PHB), a bio-polyester. This study aimed to identify optimal conditions to maximize the intracellular accumulation of PHB and its global production using natural media obtained by processing lignocellulosic residues of cardoon, a low-cost feedstock. An intracellular PHB accumulation was observed in all of the tested media, indicating a metabolic stress induced by the lack of macronutrients. Increasing C/N ratios led to a significant decrease in cellular biomass and PHB production. Furthermore C. necator DSM 545 was incapable of consuming more than 25 g/L of supplied monosaccharides. Surprisingly, in the samples supplied with 60 % of the pentose-rich liquid fraction, complete consumption of xylose was observed. This result was also confirmed by subsequent tests using Medium 1 growth media containing xylose as the sole carbon source. Using a diluted medium with a C/N ratio of 5, a PHB production of 5.84 g/L and intracellular PHB accumulation of 77 % w/w were respectively achieved. Finally, comparative shelf-life tests conducted against conventional pre-packaging materials in PP suggested that PHB films performed similarly in preserve ready-to-eat products., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

Acrylamide (AA) is a contaminant resulting from the Maillard reaction and classified by the International Agency for Research on Cancer (IARC) as a probable carcinogen in Group 2A, with proven neurotoxic effects on humans. European Union (EU) Regulation No. 2017/2158 is currently in force, which establishes measures meant to reduce AA levels in food and sets reference values, but not legal limits, equal to 40 and 150 μg/kg AA in processed cereal-based foods intended for infants and young children and in biscuits and rusks, respectively. For this reason, sixty-two baby foods were analyzed using ultra-high performance liquid chromatography with diode array detector and quadrupole time-of-flight mass spectrometry (UHPLC-DAD-Q-TOF/MS) to check whether industries were complying with these values, even though AA control is not legally mandatory. In total, 14.5% of the samples exceeded the reference values; these were homogenized chicken products (211.84 ± 16.53, 154.32 ± 12.71, 194.88 ± 7.40 μg/kg), three biscuits (276.36 ± 0.03, 242.06 ± 0.78, 234.78 ± 4.53 μg/kg), a wheat semolina (46.07 ± 0.23 μg/kg), a homogenized product with plaice and potatoes (45.52 ± 0.28 μg/kg), and a children's snack with milk and cocoa (40.95 ± 0.32 μg/kg). Subsequently, the daily intake of AA was estimated, considering the worst-case scenario, as provided by the consumption of homogenized chicken products and biscuits. The results are associated with margins of exposure ( MOE s) that are not concerning for neurotoxic effects but are alarming for the probable carcinogenic effects of AA.

Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from olive vegetation water (OVW) as a new antioxidant of natural origin for improving the quality and extending the secondary shelf life (SSL) of a fresh basil pesto sold as a served loose product at the deli counter, simulating the storage conditions after packaging, opening, and serving. For that, the PE was mixed with the oily phase of fresh pesto in two different concentrations and compared to a control pesto (CTRL) made with the addition of common additives (ascorbic acid (E300) and sorbic acid (E200)). The physicochemical parameters, phenolic and volatile composition, sensory profiles, and antioxidant capacity of the experimental pesto samples were evaluated after opening. The results proved that the enrichment with the PE improved the stability of the pesto and, hence, its overall quality. The PE provided higher protection than the CTRL against primary and secondary oxidation at both concentrations tested and delayed the accumulation of the volatile compounds responsible for the 'rancid' off-flavour up to 7 days after first opening, while also preserving higher levels of the pesto phytonutrients (such as the rosmarinic, caffeic, and chicoric acids and α-tocopherol). These results show that the generation of food waste in households, catering chains, retail, and/or restaurants can be reduced, improving the sustainability of the food industry and the competitiveness of the olive oil sector.

The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive oil (VOOs) quality status in the market. By applying a D-optimal design using the Most Descriptive Compound (MDC) algorithm, 20 virgin olive oils were selected. The initial concentrations of oleic acid, hydrophilic phenols, and α-tocopherol in the 20 VOOs ranged from 58.2 to 80.5%, 186.7 to 1003.2 mg/kg, and 170.7-300.6 mg/kg, respectively. K 270 , ∆K, ( E , E )-2.4-decadienal and ( E )-2-decenal, and the oxidative form of the oleuropein aglycon (3,4-DHPEA-EA-OX) reflected the VOO quality status well, with 3,4-DHPEA-EA-OX being the most relevant and quick index for simple monitoring of the "extra-virgin" commercial shelf-life category. Its HPLC-DAD evaluation is easy because of the different wavelength absorbances of the oxidized and non-oxidized form (3,4-DHPEA-EA), respectively, at 347 and 278 nm.

The purpose of this experimentation was to study the evolution of the quality of two types of blast-frozen ready-to-(h)eat meals, tortellini and a vegetable soup, during a short shelf life of 70 days. The analyses, performed in order to identify any variations resulting either from the freezing process or from the subsequent storage, carried out at the temperatures of -30 °C and -18 °C, respectively, examined the consistency of the tortellini and the soup, the acidity and the peroxide value of the oil extracted from them, the phenols and carotenoids present in the soup, the volatile compounds in the tortellini and the soup, and a sensory analysis of both products. The results showed that, during the 70 days of shelf life, there was no variation in the texture of the tortellini, but there were changes in the consistency of the soup, which decreased as the days of storage went on. Furthermore, statistically significant increases ( p < 0.05) in the acidity and in the peroxide value of the oil of the soup were observed during the storage period; however, no statistically significant difference ( p > 0.05) in the peroxide value of the oil of the tortellini was found. Moreover, no quantitative changes were observed in the phenolic compounds and carotenoids in the soup or in the volatile substances of either product. Finally, the sensory analysis confirmed, together with the chemical data, that the blast-freezing process adopted was suitable to maintain the good quality of these fresh meals, even if some technical modifications (in particular, lower freezing temperatures) should be adopted to improve the final quality of the products.

In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The lipoxygenase pool enzymes that operated their activity during the first phases of the process need the best conditions to work, especially concerning temperature and oxygen availability. In this study, a system was equipped to supply oxygen in the crusher at a controllable concentration in an industrial olive oil mill at pilot plant scale, and four oxygen concentrations and two cultivars, Coratina and Ogliarola, were tested. The best concentration for oxygen supply was 0.2 L/min at the working capacity of 0.64 Ton/h. Further, using this addition of oxygen, it was possible to increase the compound's concentration, which is responsible for the green, fruity aroma. The effect on volatile compounds was also confirmed by the sensory analyses. However, at the same time, it was possible to maintain the concentration of phenols in a good quality olive oil while also preserving all the antioxidant properties of the product due to the presence of phenols. This study corroborates the importance of controlling oxygen supply in the first step of the process for process management and quality improvement in virgin olive oil production.

The aim of this study was to investigate how the treatment of olive paste of the Picholine variety with pulsed electric fields (PEF) under real operating conditions in a large-scale olive oil extraction plant affects the extractability, chemical composition and sensory profile of the oils. The application of pulsed electric fields (PEF) as a non-thermal food processing technology is interesting for many food extraction processes. The results of this study show that pulsed electric fields can be used as a pretreatment before oil separation to increase the extractability of the process and improve the content of functional components. The application of pulsed electric field (PEF) treatment (2.4 kV/cm, 4 kJ/kg, 6 µs pulse width) to olive paste through a continuous system significantly increased the extractability and total concentration of phenols (especially oleuropein derivatives) compared to the control. In addition, the volatile compounds, α-tocopherol, the fatty acid profile and the main legal quality parameters of extra virgin olive oil (EVOO), including free acidity, peroxide values, extinction indices and sensory analysis, were evaluated. The pulsed electric fields (PEF) treatment did not modify these EVOO quality parameters, neither the α-tocopherol content nor the volatile profile. The sensory properties of EVOO were not affected as well as the PEF treatment showed a similar intensity of fruity and pungent attributes without any off-flavor according to the European Union legal standards. An increase in the bitter taste attribute was observed in the PEF oils. Consequently, this study demonstrates that pulsed electric fields (PEF) processing could be implemented in olive oil processing as pretreatment for improving the efficiency of the process.

The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally added to beef burger was evaluated using the oxygen radical absorbance capacity method (ORAC FL ) to assess the shelf-life, while the lipid oxidation was measured by thiobarbituric reactive substance (TBAR) determination. The antimicrobial activity was assayed by means of classical methods and predictive microbiology. The experimental addition of polyphenolic extract led to 62% lower lipid oxidation and 58% higher antioxidant capacity; it also successfully modulated spoilage microbial populations with an average growth reduction of 15% on day 7. Results indicate that olive mill wastewater polyphenolic extracts could be added to raw ground beef meat to act as natural antioxidants and to modulate microbial growth.

This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored under alternating exposure to fluorescent light at 4 ± 2 °C for 9 days. The hamburgers were sampled at different times (0, 6, and 9 days) and grilled at 200 °C. After 9 days, more than 56% of the added phenols in the raw burgers and more than 20% the grilled ones were retained. The results show that both concentrations of phenolic extract proved to effectively reduce primary and secondary lipid oxidation, as well as cholesterol oxidation products (COPs), during the shelf-life of raw hamburgers. Peroxide value, thiobarbituric acid reactive substances, and total COPs were up to 1.4-, 4.5-, and 8.8-fold lower in phenol-enriched raw hamburgers, respectively, than in the control samples; a similar trend was noted also in phenol-enriched cooked hamburgers (1.3-, 5.7-, and 4-fold lower). The sensory analysis also confirmed the effectiveness of the addition of phenolic extract, resulting in a positive effect on the red color intensity (raw product) and thus reducing browning during storage.

The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps ( Parapenaeus longirostris ) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specifically the control (CTRL) group, where the shrimps were soaked in tap water; sulphites (S) group with shrimps soaked in 0.5% sodium metabisulfite tap water solution, phenolic extract (PE) group where a tap water solution containing 2 g/L of phenols was used; and PE+S group where the shrimps were dipped in 0.25% sodium metabisulfite tap water solution containing 1 g/L of phenols. The groups were then stored at 2 °C and analysed on the day of packaging (D0), after 3 (D3), 6 (D6), and 8 (D8) days. On each group, microbiological parameters such as Enterobacteriaceae , mesophilic and psychrotrophic bacteria, and colorimetric indices were investigated on six ( n = 6) shrimps before cooking, while the evolution of the phenolic content, antioxidant activity, and sensory analysis during the storage period were evaluated on cooked shrimps. Regarding colour coordinates, there were no noteworthy variations overtime nor between groups, while it is important to note that the microbiological results for the PE group showed at each time interval and for all the considered parameters, significantly lower values than the other groups ( p < 0.05). This result is very interesting when considered further in correlation with the sensory analysis, where shrimps mainly in PE and secondarily in PE+S groups were shown to retain the freshness characteristics better than the other groups (α = 0.01), without giving the shrimps any particularly bitter and pungent sensations typical of the olive phenolic compounds. In conclusion, the results obtained in this study give PEOVW the potential to be valorised in the food sector and, above all, it could represent a sustainable solution to reduce the use of synthetic additives.

We undertook a qualitative and quantitative assessment of the bioactive compounds, volatile substances, sensory profile, and antioxidant activity of eight different commercial pomegranate juices (PJs) differing by cultivation area, processing (from concentrate (CPJ) or not (NCPJ)), and microbial stabilization. Punicalins were the main ellagitannins, whereas the predominant anthocyanin was cyanidin 3,5-diglucoside, followed by cyanidin 3-glucoside. Total phenols, tannins, hydrolyzable tannins, and anthocyanins in the investigated juices ranged from 1379.9 to 3748.8 mg gallic acid equivalent (GAE)/L, 394.8 to 895.2 mg GAE/L, 150.8 to 2374.2 mg ellagic acid/L, and 0 to 281 mg cyanidin 3-glucoside/L, respectively. Antioxidant activity, determined by DPPH • , FRAP, and ABTS, was positively correlated with the total phenolic compounds and hydrolyzable tannins. Alcohols, acids, and furans were the volatile groups that best described the differences between juices. The most abundant volatile compound was 3-Furfural (8.6-879.9 µg/L) in those juices subjected to the concentration process and to high-temperature short-time (HTST) treatment, whereas it was not present in juice subjected to high-pressure processing (HPP). Processing also affected the juices' sensory attributes: NCPJs were characterized by 'red-purple', 'pomegranate fruit', 'fresh fruit', and 'overall intensity' notes, while in CPJs these notes were not revealed or were masked by those related to heat treatment. Our results provide useful information on the importance of extraction methods and on the overall quality of PJ for the food industry.

Green glass (GG), ultraviolet grade absorbing glass (UVAGG), and multilayer (plastic-coated paperboard aluminium foil) (MLP) packagings were used for storing two commercially extra virgin olive oils (EVOOs) with different phenolic and volatile compound contents to evaluate their effect on oil quality evolution over 10 months of light exposure. Quality parameters such as free acidity, peroxide value, spectrophotometric indices, antioxidant and volatile compositions as well as sensory characteristics were evaluated; packaging material type and initial antioxidant composition significantly influenced EVOOs' resistance to oxidation, and consequently their quality. Compared with GG or UVAGG, MLP provided superior protection against oxidation; oils stored in MLP containers retained their characteristics within the regulatory limits and contained more antioxidants and fewer 'rancid' defect and related volatile compounds., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.

The objective of this study is to assess the effects of installation and operation of a high-power ultrasound machine (HPU) for the treatment of olive paste by using ultrasound technology in order to evaluate the best way installation and the best definition of the operating conditions of the machine. The study was conducted installing in an industrial olive oil mill a continuous processing ultrasound machine, which used a frequency of 20 kHz able to work at 3200 kg h -1 as feed capacity. Checking of performance has been carried out by the assessment of the different operating and process conditions, assessing in particular the impact of the ultrasound treatment before and after the malaxation phase on performance indicators of the continuous olive oil plant (plant extractability, olive paste rheological characteristic) and on selected chemical properties of the olive oil extracted (quality parameters, antioxidant content, and volatile profiles). In the tested conditions, high-power ultrasound treatment did not produce significant effect on the legal parameters (free acidity, peroxide index and spectrophotometric indexes), while a significant increase in the content of phenolic compounds was generally observed; higher enhancements were more evident when the high-power ultrasound treatment was carried out before the malaxation phase., (Copyright © 2021 The Author(s). Published by Elsevier B.V. All rights reserved.)

High vacuum technology has been incorporated into a new assisted extraction system applied to virgin olive oil (VOO) processing, which was tested at a lab-scale pilot plant to evaluate its impact on the physicochemical properties of the olive paste and oil. The vacuum system induced changes in the mechanical and structural properties of the olive cells, improving the coalescence of the oil droplets due to substantial cellular and intracellular mass transfer during the process, as shown by cryo-scanning electron microscopy (Cryo-SEM) analysis. The effects on the quality characteristics of VOOs extracted from three cultivars at different malaxation temperatures were evaluated. A significant increase in the phenolic content, from 25.2% to 48.6%, was observed. The content of volatile compounds responsible for the VOO flavor decreased as a function of malaxation temperature. The reduction of some volatile molecules related to the VOO off-flavor (ethanol, ethyl acetate and acetic acid) was also shown., (Copyright © 2020. Published by Elsevier Ltd.)

The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps ( Parapenaeus longirostris ) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were randomly divided into four groups: the phenolic extract (PE) group (2 g/L of phenols); the sulfites (S) group (0.5% sodium metabisulfite solution); the phenolic extract + sulfites (PE + S) group (0.25% sodium metabisulfite solution with 1 g/L of phenols), and the control (CTRL) group (tap water). Concerning color coordinates, there were no variations either between groups or over time, while it is important to highlight that phenolic extract (PE group) led to a significant reduction in total volatile basic nitrogen (TVB-N; p < 0.001) and thiobarbituric reactive substances (TBARS; p < 0.001) values. Furthermore, PE also had a relevant effect in reducing bacterial counts and decreasing the microbial development. Finally, as concerns melanosis, the effect of phenolic extract alone was marginal, but when combined with half a dose of sodium metabisulfite, it was as effective as the shrimps treated with only sodium metabisulfite in delaying black spots ( p < 0.05). These results are very promising with a view to commercializing additive-free shrimps.

The quality evolution of 14 extra-virgin olive oils (EVOOs), with different initial polyphenol and oleic acid (64.6-77.7%) levels, was determined during real-time storage in dark conditions at room temperature for 22 months. EVOOs with low (<20-200 mg/kg), medium (450-700 mg/kg), and high polyphenolic levels (750-1400 mg/kg) were used. We found high correlations among peroxide values, K 232 , K 270 , and storage time. Oleuropein derivatives decreased by 98%, 89%, and 85% in EVOOs with low, medium, and high polyphenolic levels, respectively, with the highest depletion occurring in those with the lowest initial concentrations. Besides having higher α-tocopherol protection from oxidative phenomena, EVOOs with the highest phenolic fractions showed lower head space accumulations of off-flavour volatile substances and thus demonstrated the best retention of sensory and health benefits. We propose that the shelf life of EVOOs can be determined from their initial levels of oleuropein derivatives., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The main operators of the olive oil sector are continuously involved in the development of the olive oil mechanical extraction process with the common aim of increasing both the quality and the oil extraction yield coupled with the potential enhancement of the working efficiency of the olive mill. The pulsed electric field (PEF) is a recently studied technological innovation for the improvement of olive oil extraction technology. The impact of the PEF on the diffusion of oil and microconstituents, determined by the disruption effects on olive cell tissues carried out by the non-thermal method, was evaluated. A PEF can increase the permeability and breaking of the cell membranes with a consequent positive result on oil extractability and quality, mainly related to the compounds involved in the health and sensory properties of extra virgin olive oil. The PEF was tested on three Italian olive cultivars (Carolea, Coratina, and Ottobratica). The results showed a positive impact of the new technology on the oil yield, with an increase ranging from 2.3 to 6%, and on the concentration of hydrophilic phenols, with an increase ranging from 3.2 to 14.3%, with respect to the control tests. The data of the main compounds related to the health and sensory notes also showed high variability as a consequence of the genetic origins of the olive cultivars.

Ultrasound-assisted extraction is an innovative technique applied to the extraction process for virgin olive oil (VOO), which is generally employed to increase plant efficiency and improve product quality. A high-power ultrasound (US) device was introduced at an industrial plant that can process at 2 tons/h to evaluate the technique's physicochemical impact on quality parameters of VOO that was caused by an intensive mass transfer induced by acoustic cavitation process and shockwaves. The impact on oil yield was also evaluated with respect to the ripening stage and malaxation time. No significant effects on the legal and commercial parameters of VOO (including quality indices, sterols, triterpene dialcohols, waxes and diacylglycerols) were found for olives at medium-early ripening stage. Significant physical changes, increased extraction yield (22.7%), enhanced phenol content (10.1%) were observed in US-VOO compared to control (C) oil extracted with a traditional process at an early maturity index., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The opportunity of replacing expensive feedstuffs with agro-industrial by-products in the diet of food producing animals is raising increasing interest while addressing global concern for the scarcity of natural resources and environmental impact of livestock farming. Hazelnut peels, rich in fiber and vitamins and characterized by a high concentration of fats, is considered a suitable ingredient to be included in the diet of ruminants. The aim of this research was to assess the effect of dietary hazelnut peels on the chemical and sensory properties of sheep cheese during refrigerated storage. To this purpose, 20 Comisana lactating ewes were randomly assigned to two experimental groups, control (C) and hazelnut peels (HP), balanced for parity, milk yield and body weight. Bulk milk collected from the 2 groups was used to produce 5 Pecorino cheeses for each group. After 40 d of aging, each cheese of each experimental group was divided into 3 pieces: 1 piece was sampled for analyses (C0, HP0) and 2 were wrapped in PVC film, simulating the condition of pre-wrapped products, and analyzed after 7 (C7, HP7) and 14 days of storage (C14, HP14) at 8°C with 80% moisture. The cheeses were analyzed for chemical and fatty acid composition, sensory analysis, odor active compounds and SmartNose. As expected, HP cheeses presented a higher lipid content compared to C, a lower content in SFA and PUFA, and a greater content in MUFA. A triangle test revealed a clear distinction between the 2 groups (α = 0.01) The sensory profile showed a significant effect on holes ( P < 0.05) and a marginal production of off-flavors linked to spicy and acid attributes for HP cheeses The volatile profile of C and HP cheese samples showed a good similarity, partially explained by the short ripening time and the absence of 2-nonanone in HP7, suggesting a higher antioxidant protection grade of this cheese compared to the others. These results were confirmed by Smart Nose analysis. Further studies on vitamin content should be conducted in order to investigate the interactions between the presence of antioxidant volatile compounds and the oxidative stability of ewe cheese.

The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180 °C for 8 min in refined olive oil enriched by different concentrations of a phenolic extract, while oil enriched by a common synthetic antioxidant (butylated hydroxytoluene) was used for comparison. The whole frying process took six hours. The phenolic extract has revealed as a very promising oil stabilizing agent during frying, playing an important role (dose-dependent) in preserving the antioxidants both in oil and in food, in reducing the formation of unwanted compounds (acrolein and hexanal), and in contrasting the acrylamide production. These results clearly show that the phenolic extract can be used as a source of natural antioxidants to replace (or avoid) synthetic additives in foods or beverages., (Copyright © 2018. Published by Elsevier Ltd.)

Irrigation is widely used for the production of table olives because it increases fruit size and yield. However, irrigation also determines less accumulation of total phenols, an increase in water content, a decrease of firmness, lower concentrations of soluble sugars in the mesocarp, thus positively or negatively affecting the fermentation process for the production of table olives. In this study we tested the hypothesis that green fruits of cultivar Itrana obtained by different irrigation regimes had different phenolic concentration that responded differentially to spontaneous or inoculated fermentation. Fruits were harvested from two orchards in the Latina province of Latium, Italy, which had been irrigated with different volumes of water during the growing season to compare the evolution of spontaneous and inoculated fermentation processes. We measured fruit characteristics at harvest, changes in the concentrations of secoiridoids and lignans, and main microbial groups abundance during fermentation. At harvest and during fermentation the concentration of phenolic compounds was higher in fruits sampled from trees that had received less water in the field. Differences were observed between spontaneous and inoculated fermentations, with a prevalence of lactic acid bacteria (LAB) in inoculated samples. In particular, oleuropein concentration completely disappeared only from samples inoculated with the two selected strains used as starters. The inoculum with selected LAB positively influenced the fermentation process of green olives, whereas the irrigation regime previously experienced by trees did not alter fermentation.

The influence of light exposure on the quality of commercially available extra-virgin olive oils (EVOOs) of different chemical composition was studied as a function of storage (11weeks) under conditions simulating market storage. By mildly stripping the polyphenols from oil 'A', with high levels of polyphenols and oleic acid, and oil 'B', exhibiting a medium level of polyphenols and a low level of oleic acid, 'C' and 'D' EVOOs were obtained. Ten EVOOs were produced as mixtures of these four oils. The initial concentrations of oleic acid and polyphenols in the 14 oils ranged from 64.5 to 77.7% and 18.1 to 1476.7mg/kg, respectively. The extinction coefficient K 270 well reflected the EVOO product quality. EVOOs richer in oleuropein derivatives showed superior oxidative stability, which resulted in lower off-flavour volatile compound production and α-tocopherol and polyphenols losses, and thus, higher EVOO sensory and health benefits., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Background: Fruit development and oil quality in Olea europaea L. are strongly influenced by both light and water availability. In the present study, the simultaneous effects of light environment and irrigation on fruit characteristics and oil quality were studied in a high-density orchard over two consecutive years. Olive fruits were harvested from three canopy positions (intercepting approximately 64%, 42% and 30% of above canopy radiation) of fully-productive trees subjected to full, deficit or complementary irrigation., Results: Fruits receiving 61-67% of above canopy radiation showed the highest fruit weight, mesocarp oil content and maturation index, whereas those intercepting only 27-33% showed the lowest values. Palmitoleic and linoleic acids increased in oils obtained from fruits exposed to high light levels, whereas oleic acid and the oleic-linoleic acid ratio decreased. Neither canopy position, nor irrigation affected K 232 , K 270 , ΔK and the concentration of lignan in virgin olive oils (VOOs). Total phenols, 3,4-DHPEA-EDA [2-(3,4-hydroxyphenyl)ethyl (3S,4E)-4-formyl-3-(2-oxoethyl)hex-4-enoate] and p-HPEA-EDA (decarboxymethyl ligstroside-aglycone) increased in VOOs produced from fruits harvested from the top of the canopy, whereas full irrigation decreased total phenols and 3,4-DHPEA-EDA concentrations with respect to the complementary irrigation treatment., Conclusion: Light and water availability are crucial not only for tree productivity, but also they clearly affect olive oil quality. © 2017 Society of Chemical Industry., (© 2017 Society of Chemical Industry.)

Extra-Virgin Olive Oil (EVOO) is a fundamental component of the Mediterranean diet and it may contain several anti-oxidant substances, such as phenols. Previous research has shown that this food may be enriched in phenols by spraying a sodium-selenate solution (100 mg L-1 Se) onto the crop canopy before flowering. The aim of this research was to evaluate the effect of this Se-fertilization before flowering (cv. Leccino) on the phenolic profile of EVOOs, and test to what extent such effects depend on the weather pattern, as observed in two contrasting experimental seasons (2013 and 2014). Results showed that Se-fertilisation enriched EVOOs both in selenium (up to 120 μg kg-1) and in phenols (up to 401 mg kg-1). This latter enrichment was related to an increase in PAL (L-Phenylalanine Ammonia-Lyase) activities and it was largely independent on the climatic pattern. Considering the phenolic profile, oleacein, ligustroside, aglycone and oleocanthal were the most affected compounds and were increased by 57, 50 and 32%, respectively. All these compounds, especially oleacein, have been shown to exert a relevant anti-oxidant activity, contributing both to the shelf-life of EVOOs and to positive effects on human health. It is suggested that Se-fertilisation of olive trees before flowering may be an interesting practice, particularly with poor cultivars and cold and rainy weather patterns, which would normally lead to the production of EVOOs with unfavourable phenolic profile.

In recent years, the temperature of processed olives in many olive-growing areas was often close to 30°C, due to the global warming and an early harvesting period. Consequently, the new trends in the extraction process have to include the opportunity to cool the olives or olive paste before processing to obtain high quality EVOO. A tubular thermal exchanger was used for a rapid cooling treatment (CT) of olive paste after crushing. The results did not show a significant difference in the oil yield or any modifications in the legal parameters. The cooling process determined a significant improvement of phenolic compounds in all the three Italian cultivar EVOOs analyzed, whereas the volatile compounds showed a variability largely affected by the genetic origin of the olives with C 6 aldehydes that seem to be more stable than C 6 alcohols and esters., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

This study aimed to evaluate the antioxidant and antimicrobial effects of a phenolic extract from olive vegetation water on fresh salmon steaks stored at 4°C under modified atmosphere. Twenty-four salmon steaks were respectively immersed in solutions of the diluted phenolic extract at 1.5 g/L (A), 3 g/L (B), and water only as a control (CTR), packaged within a protective atmosphere (70% carbon dioxide, 25% nitrogen and 5% oxygen) and then stored at 4°C. After 2 h, and 3 and 6 days of storage, the fish samples were analysed for the total viable count, Enterobacteriaceae count, pH, colour (CIE L*a*b* colour system), phenolic composition, atocopherol content, antioxidant activity by 2,2- diphenyl- 1-picrylhydrazyl (DPPH˙) assay, and thiobarbituric reactive substances (TBARS). A 3 g/L phenolic extract contributed positively to the hygienic quality of the salmon by reducing the microbial growth during storage. The treated samples were slightly yellower than the CTR but only at the beginning of storage. The flesh contained 6.2% of the total polyphenols present in the initial solutions, with various percentages of the single fractions. After 6 days storage, the α- tocopherol content in the CTR and A samples was statistically lower than the B group that also showed the lowest DPPH˙ and TBARS values. In conclusion, the phenolic extract increased the microbiological quality and antioxidant concentration and decreased the lipid oxidation of salmon steaks during storage at 4°C under modified atmosphere., Competing Interests: the authors declare no potential conflict of interest.

This study optimizes the application of portable Near Infrared-Acousto Optically Tunable Filter (NIR) device to meet the increasing demand for cost-effective, non-invasive and easy-to-use methods for measuring physical and chemical properties during olive fruit development. Fruits from different phenotypically cultivars were sampled for firmness, total and specific phenols detection by HPLC, total anthocyanins, chlorophyll and carotenoids detection by spectrophotometry. On the same fruits, a portable NIR device in diffuse reflectance mode was employed for spectral detections. Predictive models for firmness, chlorophyll, anthocyanins, carotenoids and rutin were developed by Partial Least Square analysis. Oleuropein, verbascoside, 3,4-DHPEA-EDA, and total phenols were used to develop a validation model. Internal cross-validation was applied for calibration and predictive models. The standard errors for calibration, cross-validation, prediction, and RPD ratios (SD/SECV) were calculated as references for the model effectiveness. The determination of the optimal harvesting time facilitates the production of high quality extra virgin olive oil and table olives., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary supplementation on beef oxidative stability and antimicrobial activity during storage. Beef cattle were randomly divided into three homogeneous groups that were assigned to one of the three diets: a commercial unified based diet administered for 90 days until slaughter (CTR), CTR diet supplemented with 0.5% olive cake administered for 90 days until slaughter (OC1), and CTR diet supplemented with 0.5% olive cake and administered for 60 days followed by the administration of the CTR diet for 30 days until slaughter (OC2). Beefsteaks were overwrapped with oxygen-permeable packaging and analysed at four different storage times (zero, three, six and nine days). At the four sampling times considered from all of the samples, total viable count (TVC), Enterobacteriaceae counts, colour coordinates (CIE L*a*b* colour system), peroxide value (PV), thiobarbituric reactive substances (TBARs) determinations and descriptive sensory analyses were performed. No differences in TVC and Enterobacteriaceae count were detected among the groups over all of the sampling times considered. Differences were recorder among groups for PV, TBARS, colour and sensory analysis. The addition of olive cake in the animal diet had an effect on lipid oxidation reducing the level of PV, TBARS and retarding colour deterioration and the development of off odour in OC meat during storage., Competing Interests: the authors declare no potential conflict of interest.

The concentration of phenolic and volatile compounds in virgin olive oil (VOO) is closely related to the different operative conditions applied to the mechanical extraction process of the olive oil. However, the great qualitative and quantitative variability of these compounds indicates an important role played by genetic and agronomic aspects. A heat exchanger was placed in front of a traditional, covered malaxer to study the impact of flash thermal conditioning (FTC) of olive paste on the quality of VOO, which is highly influenced by phenolic release and aroma generation. The VOO flash thermal conditioning of five major Italian cultivars showed a higher concentration of phenols (range of increase percentage, 9.9-37.3%) compared to the control trials, whereas the FTC treatment featured a differentiated impact on the volatile fractions, associated with the genetic origins of the olives.

The potential of a phenolic extract (PE) from olive vegetation water (OVW) to limit the negative effects of frying was tested after adding it at different concentrations to a refined olive oil (RO). Its efficacy was also compared to ROs containing butylated hydroxytoluene (BHT) and an extra virgin olive oil (EVOO) with a high polyphenol content. Analyses of the oils collected after 30min, 1, 2, 4, 6, 8, 10 and 12h of frying at 180°C, demonstrated that degradation of the polyphenols was proportional to the original content; at a concentration of at least 400mg/kg of polyphenols, PE was able to reduce oxidation of the tocopherols and the emission of low-molecular-weight aldehydes better than BHT and with similar results to the EVOO. In addition, secoiridoid oxidative compounds were examined by high-performance liquid chromatography/triple quadrupole tandem mass spectrometry with electrospray ionisation., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

The decreased cancer risk associated with consumption of olive oil may be due to the presence of phenolics which can modulate pathways including apoptosis and invasion that are relevant to carcinogenesis. We have previously shown that a virgin olive oil phenolics extract (OVP) inhibited invasion of HT115 colon cancer cells in vitro. In the current study we assessed the in vitro effects of OVP (25 μg mL(-1)) on HT115 cell migration, spreading and integrin expression. Furthermore, the anti-metastatic activity of OVP - at a dose equivalent to 25 mg per kg per day for 2, 8 or 10 weeks - was assessed in a Severe Combined ImmunoDeficiency (SCID) Balb-c mouse model. After 24 h OVP did not inhibit cell migration but significantly reduced cell spreading on fibronectin (65% of control; p < 0.05) and expression of a range of α and β integrins was modulated. In vivo, OVP by gavage significantly (p < 0.05) decreased not only tumour volume but also the number of metastases in SCID Balb-c mice. Collectively, the data suggest that - possibly through modulation of integrin expression - OVP decreases invasion in vitro and also inhibits metastasis in vivo.

Response surface modeling (RSM) was used to optimize temperature and oxygen concentration during malaxation for obtaining high quality extra virgin olive oils (EVOOs). With this aim, those chemical variables closely related to EVOO quality, such as the phenolic and the volatile compounds, have been previously analyzed and selected. It is widely known that the presence of these substances in EVOOs is highly dependent on genetic, agronomic, and technological aspects. Based on these data, the two parameters were optimized during malaxation of olive pastes of four important Italian cultivars using some phenols and volatile compounds as markers; the optimal temperatures and oxygen levels, obtained by RSM, were as follows for each cultivar: 33.5 °C and 54 kPa of oxygen (Peranzana), 32 °C and 21.3 kPa (Ogliarola), 25 °C and 21.3 kPa (Coratina), and 33 °C and 21.3 kPa (Itrana). These results indicate the necessity to optimize these malaxing parameters for other olive cultivars.

The aim of the present study was to evaluate the effect of the inclusion of stoned olive cake and rolled linseed in a concentrate-based diet for lambs on the fatty-acid composition of polar and non-polar intramuscular lipids of the longissimus dorsi muscle. To achieve this objective, 32 Appenninica lambs were randomly distributed into four groups of eight lambs each and were fed conventional cereal-based concentrates (diet C); concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L); concentrates containing 35% DM of stoned olive cake (diet OC); and concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The concentrates were administered together with grass hay at a 20:80 forage:concentrate ratio. Growing performances and carcass traits were evaluated. The fatty-acid composition was analysed in the total intramuscular lipids, as well as in the polar and neutral lipids. The average feed intake and the growth performance of lambs were not affected by the dietary treatments, as a consequence of similar nutritional characteristics of the diets. The inclusion of rolled linseed in the L and OCL diets increased the content of C18:3 n-3 in intramuscular total lipids, which was threefold higher in meat from the L lambs and more than twofold higher in meat from the OCL lambs compared with the C and OC treatments. The n-6:n-3 ratio significantly decreased in the meat from lambs in the L and OCL groups, reaching values below 3. The L treatment resulted in the highest level of trans-18:1 fatty acids in the muscle. Regardless of the dietary treatment, the t10-18:1 was the major isomer, representing 55%, 45%, 49% and 45% of total trans-18:1 for C, L, OC and OCL treatments, respectively. Neutral lipids from the OC-fed lambs contained the highest amount of c9-18:1 (more than 36% of total fatty acids); however, the content of c9-18:1 did not differ between the OC and C lambs, suggesting an intensive biohydrogenation of dietary c9-18:1 in the case of OC treatment. The highest content of c9,t11-18:2 was detected in the intramuscular fat from the L-fed lambs, followed by the OCL treatment. A similar trend was observed in the neutral lipid fraction and, to a lower extent, in the polar lipids.

Over the last few decades, multiple biological properties, providing antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits, as well as the characteristic pungent and bitter taste, have been attributed to Extra Virgin Olive Oil (EVOO) phenols. In particular, growing efforts have been devoted to the study of the antioxidants of EVOO, due to their importance from health, biological and sensory points of view. Hydrophilic and lipophilic phenols represent the main antioxidants of EVOO, and they include a large variety of compounds. Among them, the most concentrated phenols are lignans and secoiridoids, with the latter found exclusively in the Oleaceae family, of which the drupe is the only edible fruit. In recent years, therefore, we have tackled the study of the main properties of phenols, including the relationships between their biological activity and the related chemical structure. This review, in fact, focuses on the phenolic compounds of EVOO, and, in particular, on their biological properties, sensory aspects and antioxidant capacity, with a particular emphasis on the extension of the product shelf-life.

Secoiridoid derivatives are the most important antioxidants of virgin olive oil (VOO), and their oxidation products could be used as molecular markers of VOO freshness to define the VOO autoxidation state. The aim of this research was to characterise the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) oxidation products to find analytical indicators that could be used as early evaluation index of the VOO autoxidation state. 3,4-DHPEA-EDA was oxidised by enzymatic and Fenton reactions. Terpenic structure oxidation products accumulated in VOO during the autoxidation process, thus they may be used as early evaluation index of the VOO autoxidation state before fatty acids oxidation., (Copyright © 2012 Elsevier Ltd. All rights reserved.)

The quality of virgin olive oil (VOO) is strictly related to the concentrations of phenolic and volatile compounds, which are strongly affected by the operative conditions of the VOO mechanical extraction process. The aim of this work is to study the impact of a new technology such as flash thermal conditioning (FTC) on olive paste structural modification and on VOO quality. The evaluation of olive paste structure modification by cryo-scanning electron microscopy (cryo-SEM) showed that the application of FTC after crushing produces significant differences in terms of the breaking of the parenchyma cells and aggregation of oil droplets in comparison to the crushed pastes. The virgin olive oil flash thermal conditioning (VOO-FTC) featured a higher concentration of volatile compounds compared to that in the control, particularly of all saturated and unsaturated aldehydes and esters, whereas the phenolic concentration was higher in VOO obtained from the traditional process (VOO-C).

The effect of the malaxation temperature under sealed conditions on the qualitative and quantitative composition of the phenolic compounds in virgin olive oils produced from four Italian cultivars was assessed for two atmospheric conditions. In both cases, the results show a positive relationship between temperature and the concentration of the derivatives of the secoiridoid aglycones; the effect of the temperature on the oxidoreductases that promote oxidation (polyphenoloxidase and peroxidase) was investigated to determine their optimal temperatures and thermal stability. While olive peroxidase (POD) showed the highest activity at 37°C and high stability in the temperature range tested, polyphenoloxidase (PPO) exhibited the optimum activity at approximately 50°C, but showed low stability at 40°C, with a large variation in stability according to the olive cultivar. These results may contribute to an understanding of the increase in the phenol concentration found in virgin olive oils obtained following higher temperatures of malaxation., (Copyright © 2012 Elsevier Ltd. All rights reserved.)

The aim was to investigate the effects of three types (A, B and C) of stoned and dehydrated olive pomaces (OPs), differing in olive cultivar, on productive performance and meat quality of growing rabbits. The inclusion of OPs (5%) negatively affected the performance of rabbits as it reduced the feed intake, growth rate, carcass weight and dressing out percentage (P<0.05). Compared with the control, the meat of OP rabbits had a greater amount of monounsaturated and a lower amount of polyunsaturated fatty acids (P<0.05), independent of the type of OP used. Oxidative processes in the meat of OPA and OPB were higher (P<0.05), whereas OPC showed the same levels as the control group. This was due to the higher total polyphenol concentration and to the concomitant lower peroxide value of OPC. These results recommend the use of OP in rabbit diet with caution, taking into account the quality of the by-product in terms of oxidative status., (Copyright © 2012 Elsevier Ltd. All rights reserved.)

Background: Olive (Olea europaea L.) fruits contain numerous secondary metabolites, primarily phenolics, terpenes and sterols, some of which are particularly interesting for their nutraceutical properties. This study will attempt to provide further insight into the profile of olive phenolic compounds during fruit development and to identify the major genetic determinants of phenolic metabolism., Results: The concentration of the major phenolic compounds, such as oleuropein, demethyloleuropein, 3-4 DHPEA-EDA, ligstroside, tyrosol, hydroxytyrosol, verbascoside and lignans, were measured in the developing fruits of 12 olive cultivars. The content of these compounds varied significantly among the cultivars and decreased during fruit development and maturation, with some compounds showing specificity for certain cultivars. Thirty-five olive transcripts homologous to genes involved in the pathways of the main secondary metabolites were identified from the massive sequencing data of the olive fruit transcriptome or from cDNA-AFLP analysis. Their mRNA levels were determined using RT-qPCR analysis on fruits of high- and low-phenolic varieties (Coratina and Dolce d'Andria, respectively) during three different fruit developmental stages. A strong correlation was observed between phenolic compound concentrations and transcripts putatively involved in their biosynthesis, suggesting a transcriptional regulation of the corresponding pathways. OeDXS, OeGES, OeGE10H and OeADH, encoding putative 1-deoxy-D-xylulose-5-P synthase, geraniol synthase, geraniol 10-hydroxylase and arogenate dehydrogenase, respectively, were almost exclusively present at 45 days after flowering (DAF), suggesting that these compounds might play a key role in regulating secoiridoid accumulation during fruit development., Conclusions: Metabolic and transcriptional profiling led to the identification of some major players putatively involved in biosynthesis of secondary compounds in the olive tree. Our data represent the first step towards the functional characterisation of important genes for the determination of olive fruit quality.

Olive fruits of three different cultivars (Moraiolo, Dolce di Andria, and Nocellara Etnea) were monitored during ripening up to harvest, and specific and total phenols were measured by HPLC (High Pressure Liquid Chromatography). On the same olive samples (n = 450), spectral detections were performed using a portable NIR (Near Infrared)-AOTF (Acousto Optically Tunable Filter) device in diffuse reflectance mode (1100-2300 nm). Prediction models were developed for the main phenolic compounds (e.g., oleuropein, verbascoside, and 3,4-DHPEA-EDA) and total phenols using Partial Least Squares (PLS). Internal cross-validation (leave-one-out method) was applied for calibration and prediction models developed on the data sets relative to each single cultivar. Validation of the models obtained as the sum of the three sample sets (total phenols, n = 162; verbascoside, n = 162; oleuropein, n = 148; 3,4-DHPEA-EDA, n = 162) were performed by external sets of data. Obtained results in term of R(2) (in calibration, prediction and cross-validation) ranged between 0.930 and 0.998, 0.874-0.942, and 0.837-0.992, respectively. Standard errors in calibration (RMSEC), cross-validation (RMSECV), and prediction (RMSEP) were calculated obtaining minimum error in prediction of 0.68 and maximum of 6.33 mg/g. RPD ratios (SD/SECV) were also calculated as references of the model effectiveness. This work shows how NIR-AOTF can be considered a feasible tool for the on-field and nondestructive measurement of specific and total phenols in olives for oil production.

One of the main olive oil phenolic compounds, hydroxytyrosol (3,4-DHPEA), exerts in vitro chemopreventive activities (antiproliferative and pro-apoptotic) on tumor cells through the accumulation of H(2)O(2) in the culture medium. However, the phenol composition of virgin olive oil is complex, and 3,4-DHPEA is present at low concentrations when compared to other secoiridoids. In this study, the in vitro chemopreventive activities of complex virgin olive oil phenolic extracts (VOO-PE, derived from the four Italian cultivars Nocellara del Belice, Coratina, Ogliarola, and Taggiasca) were compared to each other and related to the amount of the single phenolic constituents. A great chemopreventive potential among the different VOO-PE was found following this order: Ogliarola > Coratina > Nocellara > Taggiasca. The antiproliferative and pro-apoptotic activities of VOO-PE were positively correlated to the secoiridoid content and negatively correlated to the concentration of both phenyl alcohols and lignans. All extracts induced H(2)O(2) accumulation in the culture medium, but this phenomenon was not responsible for their pro-apoptotic activity. When tested in a complex mixture, the olive oil phenols exerted a more potent chemopreventive effect compared to the isolated compounds, and this effect could be due either to a synergistic action of components or to any other unidentified extract constituent.

Functional milk beverages (FMB100 and FMB200) fortified with phenolic compounds (100 and 200mg/l) extracted from olive vegetable water, and fermented with γ-amino butyric acid (GABA)-producing (Lactobacillus plantarum C48) and autochthonous human gastro-intestinal (Lactobacillus paracasei 15N) lactic acid bacteria were manufactured. A milk beverage (MB), without addition of phenolic compounds, was used as the control. Except for a longer latency phase of FMB200, the three beverages showed an almost similar kinetic of acidification, consumption of lactose and synthesis of lactic acid. Apart from the beverage, Lb. plantarum C48 showed a decrease of ca. Log 2.52-2.24 cfu/ml during storage. The cell density of functional Lb. paracasei 15N remained always above the value of Log 8.0 cfu/ml. During fermentation, the total concentration of free amino acids markedly increased without significant (P > 0.05) differences between beverages. The concentration of GABA increased during fermentation and further storage (63.0 ± 0.6-67.0 ± 2.1mg/l) without significant (P > 0.05) differences between beverages. After fermentation, FMB100 and FMB200 showed the same phenolic composition of the phenol extract from olive vegetable water but a different ratio between 3,4-DHPEA and 3,4-DHPEA-EDA. During storage, the concentrations of 3,4-DHPEA-EDA, p-HPEA and verbascoside of both FMB100 and FMB200 decreased. Only the concentration of 3,4-DHPEA increased. As shown by SPME-GC-MS analysis, diactetyl, acetoin and, especially, acetaldehyde were the main volatile compounds found. The concentration of phenolic compounds does not interfere with the volatile composition. Sensory analyses based on triangle and paired comparison tests showed that phenolic compounds at the concentrations of 100 or 200mg/l were suitable for addition to functional milk beverages., (Copyright © 2011 Elsevier B.V. All rights reserved.)

The isolation and identification of a phytocomplex from olive mill waste waters (OMWW) was achieved. The isolated phytocomplex is made up of the following three phenolic compounds: hydroxytyrosol (3,4-DHPEA), tyrosol (p-HPEA) and the dialdehydic form of decarboxymethyl elenolic acid, linked with (3,4-dihydroxyphenyl)ethanol (3,4-DHPEA-EDA). The purification of this phytocomplex was reached by partial dehydration of the OMWW, followed by liquid-liquid extraction with ethyl acetate and middle pressure liquid chromatography (MPLC) on a Sephadex LH-20 column. The phytocomplex accounted for 6% of the total phenolic content of the OMWW. The phytocomplex and individual compounds were tested for antioxidant capacity by the oxygen radical absorbance capacity (ORAC) method. The ORAC phytocomplex produced 10,000 ORAC units/g dry weight, whereas the cellular antioxidant activity, measured by the cellular antioxidant activity in red blood cell (CAA-RBC) method, demonstrated that the phytocomplex and all of the components are able to permeate the cell membrane thus exhibiting antioxidant activity inside the red blood cells. Our phytocomplex could be employed in the formulation of fortified foods and nutraceuticals, with the goal to obtain substantial health protective effects due to the suitable combination of the component molecules.

After the devastating earthquake of 8 October 2005 in Kashmir, international organizations provided the Pakistani government with relief and reconstruction assistance. Under the oft-cited motto 'rebuild better', many of these efforts targeted the rural areas. The emergency period was followed by a development phase, during which all actors sought to ensure that their reconstruction projects would have long-term, sustainable impacts. Based on the authors' experience during that phase, this paper offers specific guidelines for rehabilitation work on Kashmir's rural water supply system, stressing the need for analysis of the social context to guarantee sustainability of the completed projects.

The aim of the present study was to verify whether extra-virgin olive oil, a dietary component naturally containing phenolic antioxidants, has the potential to protect the brain from the deleterious effects of ageing. To accomplish this goal, we used male rats fed a high-energy diet containing either maize oil, or extra-virgin olive oil with high or low phenol content (720 or 10 mg total phenols/kg oil, corresponding to a daily dose of 4 or 0.05 mg total phenols/kg body weight, respectively) from age 12 months to senescence. The measured endpoints were biochemical parameters related to oxidative stress and functional tests to evaluate motor, cognitive and emotional behaviour. Olive oil phenols did not exert major protective actions on motor and cognitive function, as we observed only a tendency to improved motor coordination on the rotarod in the old animals treated with the oil rich in phenols (40 % average increase in the time to first fall; P = 0.18). However, an interesting finding of the present study was a reduced step-through latency in the light-dark box test, found in the older animals upon treatment with the oil rich in antioxidant phenols, possibly indicating an anxiety-lowering effect. This effect was associated with decreased glutathione reductase activity and expression in the brain, a phenomenon previously associated with decreased anxiety in rodents. These results indicate a previously undetected effect of a diet containing an olive oil rich in phenols. Further studies are warranted to verify whether specific food antioxidants might also have an effect on emotional behaviour.