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The international wine trade plays a crucial role in the global economy, and an effective method for wine sensory analysis is essential. The International Organization of Vine and Wine (OIV) has issued a review document on wine sensory analysis, but further specialization and development remain indispensable. Our research team adopted standardized methodologies from the organoleptic evaluation of olive oil and the sensory analysis of milk and dairy products, which served as the foundation for creating a robust and repeatable methodology for the recruitment, selection, training, and monitoring of assessors for wine sensory analysis. A statistically validated method for wine sensory analysis was developed during this study. Simultaneously, a comparative study involving two distinct groups of candidate assessors was conducted, with one group trained in the organoleptic evaluation of olive oil and another untrained in this area, aiming to compare the effectiveness of untrained and trained assessors in further training for wine evaluation. Finally, the developed method was applied to sensorially evaluate 25 PDO Nemea wine products. Based on the results, it appears that the proposed method for recruiting, training, and selecting assessors is reliable and leads to sensory panels with excellent reproducibility. Furthermore, it establishes that assessors from an olive oil organoleptic evaluation panel have a higher likelihood of being selected as assessors for a wine sensory analysis panel. [ABSTRACT FROM AUTHOR]

This study delved into the incorporation of wild nettle (Urtica dioica L.) leaves powder with virgin olive oil, exploring its potential to enhance nutritional value and health benefits. The antioxidant, antibacterial, and mineral-enrichment attributes of the resultant nettle-infused olive oil were investigated. Phenolic composition analysis revealed that an optimal maceration time of 30–40 minutes leads to maximal phenolic and flavonoid contents (57.66 mg GAE/100 g and 67.18 mg QE/100 g, respectively). The infused oil demonstrated superior radical scavenging activity (DPPH and ABTS assays) compared to virgin olive oil. Notably, nettle infusion significantly elevates zinc (10.12 mg/kg) and iron (13.85 mg/kg) contents. Antibacterial assays exhibited enhanced inhibition diameters and lower MIC and MBC values for nettle-infused oil against various bacterial strains. The study's findings underscore the potential of nettle infusion to enhance the nutritional and functional attributes of olive oil, holding promise for novel culinary and health applications. [ABSTRACT FROM AUTHOR]

Olive oil tourism offers enormous potential in rural areas where extra virgin olive oil is produced. This sector is characterized by the high seasonality of its economic activity (from November to February), which generates huge inequalities between rural and urban areas, leading to high rates of unemployment and depopulation due to the lack of stable work throughout the year. The set of activities that revolve around olive oil tourism help to structure the offer and generate satisfaction with the service. This could generate a constant flow of income throughout the year and complement agricultural activity, thus reducing the seasonality problems mentioned above. In this respect, the configuration of these olive oil tourism activities represents a challenge from the supply-side perspective, especially if we take into account the differences that may arise between different groups of tourists. This article seeks to analyse and structure the main olive oil tourism activities using Importance-Performance (I-P) analysis in relation to national and international tourists' satisfaction. The aim is to select and structure the key activities in the supply of olive oil tourism, and determine which need to be improved in order to offer a better service. These key activities differ between the two study target audiences, where a higher requirement is observed on the part of international tourists, so a series of strategies are recommended to help the management of these destinations. [ABSTRACT FROM AUTHOR]

Summary: A quick, simple, environmentally friendly and cost‐effective screening approach for identifying parameters of adulteration in cold‐pressed olive oil (CPOO) was developed. The technique focused on the electrochemical examination of the peak of alpha‐tocopherol oxidation on pencil graphite electrode (PGE). Rapeseed oil (RO), sunflower oil (SO), and corn oil (CO) were added to local CPOO in varying amounts, and the mixtures were then tested by differential pulse voltammetry (DPV) on PGE. Voltammetric analysis of CPOO and its artificially created mixtures with other commercial oils have demonstrated statistically significant discrimination with an ability to detect adulteration under the level of 10% on weight basis. The method's relative standard deviation (RSD) was 20%, and the α‐tocopherol in CPOO cut‐off value was 30.98 ± 12.57 nA. As far as our knowledge, no data on utilisation of voltammetric techniques for the detection of olive oil adulteration are available to date by using PGE. The results showed that the developed method is capable of detection of adulteration in natural olive oils without any pretreatment. [ABSTRACT FROM AUTHOR]

The geography that is now Turkey has produced olives and their oil for millennia, but major changes in the industry have been underway in the last decade, with many producers now focusing on quality over quantity. Based on fieldwork with olive oil producers, harvesters, laboratory technicians, equipment engineers, and others in the industry, this article describes this ‘‘quality turn,’’ what is driving it, who is involved in it, how it unfolds, and what its effects are. Some of the players involved in producing olive oil in Turkey for decades or longer have witnessed important generational changes, including more women entering the sector and technological innovation. Prominent roles are now played by laboratories and tasting competitions, involving the recalibration of human sense perceptions on the part of producers (and, more slowly, consumers) to be commensurate with international standards for defining target aroma profiles in olive oil. [ABSTRACT FROM AUTHOR]

One hundred and sixteen samples of extra virgin olive oils (VOOs) from markets of Tehran were analyzed by high-performance liquid chromatography (HPLC) to detect the amount of benzo (a)pyrene. The values of LOD and LOQ were calculated as 0.03 and 0.05 µg/kg, respectively. The concentration of benzo (a) pyrene was from 0.03 to 0.95 µg/kg. The results indicate that the levels of benzo (a) pyrene are lower than the limits approved. Target Hazard quotient (THQ) and Margin of Exposure (MOE) were estimated. The mean of THQ for adults and children was 0.0006 and 0.0028 and also mean of MOE for adults and children was 43,503 and 9438, respectively. The probabilistic health risk shows that THQ is less than 1 value; hence consumers are not at non-cancer risk. The mean of MOE value for adults was more than 10,000 but for children was less than 10,000. Hence, children are at health risk borderline. [ABSTRACT FROM AUTHOR]

In order to investigate the relationship between the occurrence of the "grubby" sensory defect caused by olive fruit fly (Bactrocera oleae (Rossi)) infestation and the resulting volatile composition, virgin olive oils were extracted from olives of the Leccino cultivar with 0%, 50%, and 100% olive fly infestations and subjected to analysis of the basic chemical quality parameters, fatty acids and volatiles, and sensory analysis by the Panel test. A 100% olive fly infestation reduced the basic chemical quality of the oil, while the fatty acid composition was not affected in any case. The overall sensory quality score and intensity of the positive sensory attributes decreased, while the intensity of the "grubby" defect increased proportionally to the degree of infestation. The occurrence and intensity of this defect were clearly causally related to the concentrations of 3-methylbutanal, 2-methylbutanal, β-ocimene, ethyl 2-methylbutyrate, dimethyl sulfoxide, 4-methyl-5H-furan-2-one, α-farnesene, 6-methyl-5-hepten-2-one, 1-octanol, E-2-nonen-1-ol, benzeneacetaldehyde, heptanal, and octanal, implying that the perception of "grubby" comes from their joint contribution to the overall olive oil flavour. In addition to contributing to the understanding of the chemical origin of "grubby", the results obtained could potentially be used to develop strategies to support sensory analysis in the classification of olive oil quality and the confirmation of the presence of this sensory defect in oil samples. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The current study was conducted on olive fruit from the Chemlali cultivar gathered during two successive crop seasons and divided into two groups: olive plucked off the tree (Fresh olive) (oil yields 23%) and olive obtained from the ground before harvesting time, corresponding to Fallen Olive Fruit (oil yields 30%). The purpose of this research was to determine the effect of olive category on the quality of virgin olive oil (VOO). Analytical indicators, such as free acidity, peroxide value, and UV absorbance at 232–270 nm, showed higher values in Fallen Olive Fruit Oil, while pigments, total phenols, and oxidative stability exhibited lower values compered to Fresh olive oils. Similarly, Fallen Olive Fruit Oil has a lower oleic acid concentration, while the sterol content of the two samples remained nearly consistent across the two crop seasons. Furthermore, the phenolic percentage emanated from Chemlali olive oil varies according to the type of olive fruit, with Fresh olive oil having the highest concentration. [ABSTRACT FROM AUTHOR]

This study aims to examine the development of olive oil production and trade, analyze the competitiveness, and develop recommendations to increase competition. Although world olive oil production has followed a fluctuating course in the last two decades, it has been determined to be in an increasing trend. Approximately 3.3 million tons of olive oil are produced in the world every year. Türkiye ranks fifth in world olive oil production with a share of 7.12%. Although Türkiye's olive oil production has been increasing over the years, there are approximately 200-250 thousand tons of products every year. In 2021, world olive oil exports amounted to 8.58 billion dollars and imports to 8.75 billion dollars. Türkiye ranks sixth in the world regarding the amount and value of olive oil exports. Türkiye's olive oil export market is concentrated in the United States of America (USA) and European Union (EU) countries. In 2021, Türkiye's olive oil exports were 27.98% to the USA and 20.63% to EU countries. In the study, the competitiveness analysis of olive oil was calculated for the years 2010-2021, and Balassa's Revealed Comparative Advantage Index (RCA), Vollrath's Relative Export Advantage Index (RXA), and Laursen's Revealed Symmetric Comparative Advantage Index (RSCA) were used in the analysis. The average index values obtained for Türkiye are calculated as 2.06 for RCA, 2.09 for RXA, and 0.278 for RSCA. It was determined that although Türkiye's competitiveness in olive oil exports is at a low level, it has the potential to compete with rival countries. In the study, some suggestions were developed for Türkiye to increase its competitiveness. The main recommendations are to improve the quality of olive oil production by differentiating it through tools such as geographical indication registration and to liberalize trade by removing practices that restrict foreign trade (such as quotas and taxes) through agreements between countries. [ABSTRACT FROM AUTHOR]

Gastronomic tourism experiences are revealed as a response to a rural environment that needs to bet on economic diversification and to meet an evolving tourist demand. This new tourist does not only seek to enjoy himself/herself when travelling, but also find personal enrichment. In addition, the olive oil culture represents an important diversification opportunity for the Spanish tourist offer. Therefore, the objective of this work is focused on analysing how motivational factors, involvement with the gastronomic product and the intention to engage in related tourist experiences can generate positive impacts on the tourist's perceived quality of life and on their behavioural intentions. This study is applied to the analysis of the potential of olive oil tourism in Spain. From an online survey, a sample of 690 individuals has been obtained. The results of this study confirm that the proposed model has a great capacity to predict the behaviour of the market in relation to the realisation of trips for the practice of experiences related to olive oil tourism. 77.9% of the behaviour of this variable comes from the influence of motivational factors, engagement and quality of life. [ABSTRACT FROM AUTHOR]

Useful information about the oxidative stability of a virgin olive oil in terms of oxidation products and antioxidant compounds can be obtained by analyzing the peroxide index (PI) and total phenolic content (TPC), respectively. These quality parameters are usually determined in a chemical laboratory using expensive equipment, toxic solvents, and well-trained personnel. This paper presents a novel portable sensor system for in the field and rapid determination of PI and TPC that is particularly suited in the case of small production environments that cannot afford an internal laboratory for quality control analysis. The system is small, can be powered by both USB ports and batteries, is easy to operate, and integrates a Bluetooth module for wireless data transmission. It estimates the PI and TPC in olive oil from the measurement of the optical attenuation of an emulsion between a reagent and the sample under test. The system has been tested on a set of 12 olive oil samples (eight for calibration and four for validation), and the results have shown how the considered parameters can be estimated with good accuracy. The maximum deviation from the results obtained with the reference analytical techniques is 4.7 meq O2/kg in the case of PI and 45.3 ppm in the case of TPC for the calibration set, while it is 14.8 meq O2/kg in the case of PI and 55 ppm in the case of TPC for the validation set. [ABSTRACT FROM AUTHOR]

Background: The authentication of the geographical origin of virgin olive oils (VOO) generally requires the use of sophisticated and time-consuming analytical techniques. There is a need for quick and simple analytical techniques to predict the origin of olive oils. Objective: This study aims to examine the physico-chemical data of olive oils collected in six regions of Morocco during two consecutive years 2020 and 2021, and also to evaluate the ability of FT-IR in combination with discrimination tools to study the geographical origin of Moroccan olive oils. Method: Fourier transform infrared spectroscopy (FTIR) was used in this study as an emerging analytical technique to express a unique “fingerprint.” A preliminary processing of the ATR-FTIR spectral data was performed by preprocessing algorithm to reduce the noise and the effect of signal variation as well as to minimize the effects of light scattering to extract the maximum analytical information from the spectra. A multivariate statistical procedure based on principal component analysis (PCA) coupled with linear discriminant analysis (LDA) as well as partial least-squares discriminant analysis (PLS-DA) was developed to provide a powerful classification approach. Results: Based on the PCA, six clusters were identified. The application of PCA-LDA and PLS-DA procedures demonstrate a powerful capacity in predicting the geographic origin of olive oils; this capacity is shown by the high value of correct classification rate (CCR), varying between 84.09 and 100%. Conclusions: The suggested procedure has given reliable results for the classification of olive oils according to their geographical origin, with advantages such as being fast, inexpensive, and not requiring any prior separation process. Highlights: The performance of this approach is significantly faster and possesses a higher degree of selectivity and sensitivity. The implementation of this technique for routine analysis of olive oil would save significant time, resources, and solvents. [ABSTRACT FROM AUTHOR]

Antioxidant capacity and sensory analysis of olive oils of different quality grades (Extra virgin, Virgin, Ordinary and Lampante) were investigated to define their possible differences useful for quality discrimination. Total phenolic content discriminated the sample Lampante olive oil (LVOO) with values (0.95 mg GAE/g) significantly lower than the other oils (1.85, 1.80 and 1.98 for A, D and E samples, respectively). The principal component analysis (PCA) revealed that sensory attributes ("bitter" and "pungent") and antioxidant capacity (expressed by FRAP and ABTS•+) are positively correlated with Extra-virgin olive oil (EVOO) and Virgin olive oil (VOO) categories, evidencing high values. In conclusion, based on the evaluated parameters, differences between the different olive oil categories were found. Still, they did not allow us to clearly separate the two categories of Extra-virgin olive oil (EVOO) and Virgin olive oil (VOO) oils. [ABSTRACT FROM AUTHOR]

The high economic value of olive oil has prompted the European Union to support efforts to protect and valorise the olive oil industry through the introduction of designations of origin (PDO/PGI). This review provides an overview of the European regulation on certified PDO and PGI extra virgin olive oils highlighting the importance and the impact of these labels. It examines the main fraudulent practices affecting extra virgin olive oil and the methods of analysis used to detect frauds, with a particular focus on DNA-based methods for varietal and sometimes, geographical identification. Moreover, an in-depth study was carried out on the varieties authorized in PDO and PGI extra virgin olive oils in Europe, addressing the issue of synonyms and the availability of SSR marker profiles. Finally, the data collected were used for the detection of private alleles. All the data and the information collected represent a useful and reliable tool for the varietal traceability and authentication of European PDO and PGI extra virgin olive oils. • European Geographical Indication protects products with unique characteristics. • The high economic value of olive oil leads to a wide range of frauds. • DNA-based methods allow the authenticity assessment of certified olive oils. • The availability of microsatellite markers is useful for the certified olive oil traceability. • Private alleles detection is an instrument for the agrifood traceability. [ABSTRACT FROM AUTHOR]

Among the benefits which vacuum impregnation (VI) may provide to fruits and vegetables, this study focused on weight and texture changes during the processing of table olives. VI applied to Manzanilla olives led to around 10% weight gain, which was maintained after their packing as black olives. However, this weight gain was only around 4 % for Hojiblanca olives. Likewise, the use of calcium chloride was recommended to maintain the firmness of the olives, in particular those of the softer Manzanilla cultivar. With regard to the Spanish-style, the Hojiblanca cultivar achieved around 4% weight gain during processing but the use of VI for Manzanilla olives was ruled out due to softening of the fruit. In addition. the black and green color of olives and their flavor were not modified by the application of VI. This technology could be very useful to reduce weight loss during table olive processing. [ABSTRACT FROM AUTHOR]

Sterols and triterpenic alcohol analyses are one of the officially established parameters for assessing the authenticity of virgin olive oil (VOO). Most of the applications described for sterol analysis, including the official method, only allow the determination of the total sterol content but not its distribution in free or esterified form. This work proposes a two-dimensional liquid chromatography/high-resolution mass spectrometry (2D-LC-HRMS) method for the simultaneous analysis of triterpenic alcohols, free sterols and steryl esters. A reversed phase liquid chromatography (RPLC)-RPLC coupling was performed through a multiple heart-cutting interface equipped with an active solvent modulation (ASM) valve. Additionally, a selection valve was coupled to the 2D-LC system, allowing the simultaneous data acquisition from both dimensions in a single analysis. A simplified sample treatment based on solid phase extraction was also proposed to avoid tedious steps such as saponification or derivatization before gas chromatography analysis. To evaluate the content of these compounds in different olive oil categories, the proposed 2D-LC-HRMS system was applied to a set of samples from different commercial olive oil categories (extra virgin olive oil, virgin olive oil, olive oil, pomace olive oil) and sunflower oil. The results revealed significant differences in the distribution of free and esterified sterols of the analyzed samples, highlighting the free/esterified sterol ratio as a powerful tool to unveil olive oil fraud practices and fat manipulation.

In this study, an in-house validation of Visible and Near Infrared Spectroscopy was performed to distinguish between extra virgin olive oil (EVOO) and virgin olive oil (VOO). A total of 161 samples of olive oil of three different categories (EVOO, VOO and lampante (LOO)) were analysed by transflectance using a monochromator instrument. One-class models were initially developed using Partial Least Squares (PLS) Density Modelling to characterize EVOO and VOO category. Once the LOO samples were discriminated, linear and non-linear discriminant models were built to classify EVOO and VOO. Different data pre-treatments and variable selection algorithms were evaluated to establish the best models in terms of Correct Classification Rate (CCR). The best model, obtained after variable selection using PLS Discriminant Analysis, yielded CCR values of 82.35 % for EVOO and 66.67 % for VOO in external validation. These results confirmed that VIS + NIRS technology may be used to provide rapid, non-destructive preliminary screening of olive oil samples for categorization; suspect samples may then be analysed by official analytical methods., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Steam reforming of olive oil mill wastewater (OMW) has been object of study in several works; however, there are no references to industrial installations to treat and valorize this effluent until now. In this way, to understand the economic impact of applying this technology in the olive oil industry, techno-economic analyses of this process in a traditional reactor (TR) or in a sorption-enhanced reactor (SER – with in situ CO 2 removal) were performed. This study focused on key aspects of the process units, such as the reaction and heating/cooling zones. These analyses also considered the effect of different water contents in the OMW composition (60–90 wt.%) and the impact of the operating pressure (1–4 bar), at 400 ºC. To determine the outlet stream composition of the process and the heat released or required in the reaction, the software Aspen Plus V.10® was used. The investment cost of the heat exchanger was estimated by the Aspen Exchanger Design & Rating software tool. It was observed that the content of water in the feed, the operating pressure, the mode of operation (6 or 12 months) and the reactor configuration used affect the economic benefit of the project over time: lower content of water in the feed, lower operating pressure, operating throughout the whole year and the utilization of a SER allows to obtain a most profitable scenario. [Display omitted] • A techno-economic analysis for the olive oil mill wastewater steam reforming process is performed. • The application of a Heat Exchanger Network for the energy integration of the process is proposed. • The re-utilization of the water generated in the process of the olive oil production is proposed. • It is observed that the operation during the whole year and low water content in the feed rise the project profitability. • For the best scenario, the IRR and NPV are equal to 74 % and 18 M€. [ABSTRACT FROM AUTHOR]

SUMMARY: Advances in olive oil research have blossomed in recent years, and articles on olive oil have been widely recorded. However, a comprehensive and systematic bibliometric analysis of olive oil research has not been completed. Through a systematic literature search, we consolidated 7003 papers from the Web of Science Core Collection database. This bibliometric analysis was carried out to examine the article growth, geographical distribution, and analysis of journals/research areas/authors/keywords. The results revealed the following: (1) Exponential growth was shown in the annual number of publications (R2 = 0.9791). The geographical distribution is biased to a few countries, especially Spain, Italy, and Greece in the Mediterranean region, placing a larger focus on olive oil research. (2) Quality analysis‐related research acted as a link between keyword groups, the disease prevention and treatment‐related research of olive oil received decreasing interest, while authentication and quality analysis‐related research of olive oil showed the opposite trend, by‐products‐related research of olive oil got waving interests over the whole period. (3) Improvement is needed in the degree of olive oil with international collaboration. This is the first time that hotspots and trends in olive oil research have been shown. [ABSTRACT FROM AUTHOR]

Useful information about the oxidative stability of a virgin olive oil in terms of oxidation products and antioxidant compounds can be obtained by analyzing the peroxide index (PI) and total phenolic content (TPC), respectively. These quality parameters are usually determined in a chemical laboratory using expensive equipment, toxic solvents, and well-trained personnel. This paper presents a novel portable sensor system for in the field and rapid determination of PI and TPC that is particularly suited in the case of small production environments that cannot afford an internal laboratory for quality control analysis. The system is small, can be powered by both USB ports and batteries, is easy to operate, and integrates a Bluetooth module for wireless data transmission. It estimates the PI and TPC in olive oil from the measurement of the optical attenuation of an emulsion between a reagent and the sample under test. The system has been tested on a set of 12 olive oil samples (eight for calibration and four for validation), and the results have shown how the considered parameters can be estimated with good accuracy. The maximum deviation from the results obtained with the reference analytical techniques is 4.7 meq O2/kg in the case of PI and 45.3 ppm in the case of TPC for the calibration set, while it is 14.8 meq O2/kg in the case of PI and 55 ppm in the case of TPC for the validation set.

The analysis of the physico-chemical parameters of quality of olive oil is still carried out in laboratories using chemicals and generating waste, which is relatively costly and time-consuming. Among the various alternatives for the online or on-site measurement of these parameters, the available literature highlights the use of near-infrared spectroscopy (NIRS). This article intends to comprehensively review the state-of-the-art research and the actual potential of NIRS for the analysis of olive oil. A description of the features of the infrared spectrum of olive oil and a quick explanation of the fundamentals of NIRS and chemometrics are also included. From the results available in the literature, it can be concluded that the four most usual physico-chemical parameters that define the quality of olive oils, namely free acidity, peroxide value, K232, and K270, can be measured by NIRS with high precision. In addition, NIRS is suitable for the nutritional labeling of olive oil because of its great performance in predicting the contents in total fat, total saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids in olive oils. Other parameters of interest have the potential to be analyzed by NIRS, but the improvement of the mathematical models for their determination is required, since the errors of prediction reported so far are a bit high for practical application. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, olive cultivation has spread globally because of increasing popularity of the health benefits of olive oil. Accordingly, large amounts of olive by-products, such as leaves, branches, and pomace, are being produced by the olive industry. The discharge of this agro-industrial waste into the environment results in ecological repercussions. However, these by-products are potential sources of phenolic compounds as antioxidants for food and cosmetic applications. Their extraction can result in the production of high value-added natural ingredients and a reduction in their harmful environmental impact. Microwave-assisted extraction method has attracted growing interest for extracting these phenolic compounds from plant materials. The purpose of this study was to extract phenolic compounds from olive by-products by maceration and microwave-assisted extraction methods and to compare the phenolic yield obtained with these two methods. The results showed that microwave-assisted extraction could extract a higher yield of phenolic compounds in a much shorter time compared with maceration extraction (10 min instead of 1 h). In addition, the amount of phenolic compounds obtained by microwave-assisted extraction increased with increasing microwave power. Indeed, the extracts obtained were shown to exhibit high antioxidant activities. These collective results indicate that microwaveassisted extraction has a higher extraction efficiency of phenolic compounds from olive by-products compared with the maceration method. [ABSTRACT FROM AUTHOR]

Copyright of Virtual Archaeology Review is the property of Virtual Archaeology Review and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Estudios de Traducción is the property of Universidad Complutense de Madrid and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Extra-virgin olive oil (EVOO), a popular functional food and major source of fat in the Mediterranean diet, possesses a variety of healthful components, including monounsaturated fatty acids and bioactive phenolic compounds that, individually and collectively, exert beneficial effects on cardiometabolic markers of health and act as neuroprotective agents through their anti-inflammatory and antioxidant activities. The gut microbiota and health of the intestinal environment are now considered important factors in the development of obesity, metabolic disease, and even certain neurodegenerative conditions via the gut-brain axis. Recently, data are emerging which demonstrate that the health-promoting benefits of EVOO may also extend to the gut microbiota. In this review, we aimed to examine findings from recent studies regarding the impact of EVOO on gut microbiota and intestinal health and explore how modulations in composition of gut microbiota, production of microbially produced products, and activity and functioning of the mucosal immune system may lead to favorable outcomes in cardiovascular, metabolic, and cognitive health. [ABSTRACT FROM AUTHOR]

Several compositional parameters (fatty acids, tocopherols, polar phenols and volatiles) in virgin olive oils from varieties located at the center of Tunisia, namely Baldi, Chemchali, Neb Jmel, Tounsi and Besbessi from Gafsa and Chemchali and Sehli cultivated in Sidi Bouzid, were studied. To the best of our knowledge, this is the first study focusing on the chemical composition of virgin olive oils (VOO) from Sidi Bouzid. Significant differences were found between varieties from Sidi Bouzid and Gafsa in monounsaturated saturated fatty acid levels, some volatile compounds and γ-tocopherol amounts. Notably, Tounsi and Baldi VOOs showed the highest six carbon atoms alcohol contents, whereas Neb Jmel VOO revealed the highest aldehyde six carbon atoms content. Fatty acid composition, as well as tocopherol content, showed differences among different VOO. Principal component analysis and hierarchical component analysis on polar phenols, fatty acids, tocopherols and volatiles data evidenced a good discrimination among oils from the different investigated varieties. [ABSTRACT FROM AUTHOR]

This work is aiming to characterize the fatty minor compounds of Kabylian virgin olive oils (Kabylian-VOOs) obtained from Chemlal, Azeradj and Bouichert olive cultivars. The content of sterols, triterpenic dialcohols, diterpenic alcohols, aliphatic alcohols, triterpenic alcohols, fatty acid alkyl esters (FAAEs) and waxes were determined. The most abundant common sterols were β-sitosterol and Δ5-avenasterol that were in high level in Azeradj-VOO and Chemlal-VOO, respectively. The wax and FAAEs content were close to limits set by the last trade standard regulation for all samples. Low amounts of aliphatic alcohols were found with a predominance of hexacosanol while high concentrations of triterpenic alcohols were found, in particular in Azeradj-VOO. The most abundant detected phytosterols were cycloartenol (823.60–2158.46 mg/kg), β-sitosterol (706.78–976.66 mg/kg), butyrospermol (580.00–787.32 mg/kg) and Δ5-avenasterolv (237.30–449.33 mg/kg) for all samples. Multivariate statistical analyses showed a good discrimination according to the fatty alcohols although the composition of Chemlal-VOO was closer to that of Bouichert-VOO. The Azeradj-VOO alcoholic composition was different from others and it's the richest one in phytosterols. In summary, each Kabylian-VOO had its own alcoholic fingerprint in which cycloartenol (a 4,4′-dimethylsterol) was the main species, 2158.46 ± 32.24 mg/kg in the case of Azeradj-VOO. [ABSTRACT FROM AUTHOR]

Several processes have been developed in the past to selectively extract oleuropein and its aglycones from olive derived materials. In the present manuscript, we outline a novel approach for processing olive leaves aqueous extracts. This allowed first to select microwave irradiation as the methodology able to provide a large enrichment in oleuropein. Subsequently, the use of lamellar solids led to the selective and high yield concentration of the same. Adsorption on solids also largely contributed to the long term chemical stability of oleuropein. Finally, an eco-friendly, readily available, and reusable catalyst like H 2 SO 4 supported on silica was applied for the hydrolysis of oleuropein into hydroxytyrosol and elenolic acid. This latter was in turn selectively isolated by an acid-base work-up providing its monoaldehydic dihydropyran form (7.8 % extractive yield), that was unequivocally characterized by GC-MS. The isolation of elenolic acid in pure form is described herein for the first time., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Background: Polycyclic aromatic hydrocarbons (PAHs) represent a diverse group of organic compounds characterized by the fusion of two or more benzene rings arranged in various structural forms. Due to their harmful effects on human health, it is essential to implement monitoring systems and preventive measures to regulate human exposure. Given the affinity of PAHs for lipids, extensive research has been focused on their presence in vegetable oils. This study aimed to develop an on-line liquid-gas chromatography (LC-GC) method (using tandem mass spectrometry) with minimized solvent consumption for the determination of 16 PAHs in extra-virgin olive oil (EVOO)., Results: A side-by-side comparison of the selected-ion-monitoring and the pseudo multiple-reaction-monitoring (p-MRM) acquisition modes was performed, in terms of specificity and detectability. The results obtained using the p-MRM mode were superior, and for this reason it was selected. The method was linear over the concentration range 1-200 μg kg -1 (except in five cases, over 2-200 and 5-200 μg kg -1 ranges). Accuracy (at the 2 μg kg -1 and 20 μg kg -1 concentration levels) was in the 86.9-109.3 % range, with an RSD <10 %. Intra-day and inter-day precision (at 2 μg kg -1 and 20 μg kg -1 concentration levels) were in the 1.2-9.7 % and 3.2-10.8 % ranges, respectively. For all the PAHs, a negative matrix effect was observed. Three out of sixteen PAHs were detected in three EVOOs (among ten samples), albeit at the low ppb level. Limits of quantification were satisfactory in relation to EU legislation on the presence of PAHs in vegetable oils., Significance: A dilute-and-inject LC-GC-tandem mass spectrometry method is herein proposed fulfilling EU legislation requirements; sample preparation was very simple, inasmuch that it involved only a dilution step, thus avoiding extraction, clean-up, and thus a high consumption of organic solvents. In fact, considering both oil dilution and the LC mobile phase, less than 8 mL of solvents were used., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Mariosimone Zoccali reports financial support was provided by Ministry of University and Research. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Olive oils produced in different years from different varieties were studied with UV–Vis spectroscopy for classification and prediction. Multivariate models were created with second derivative spectral data, and tested with external validation sets. For varietal classification, orthogonal partial least square discriminant analysis resolved oil samples into various classes with correct classification rate more than 89% for validation set (n = 20). A sample of fresh and stored oils were also classified with a correct classification rate more than 90% for validation set (n = 20). In the predictions of chemical parameters (70 for calibration, 30 for validation), the combination of UV–Vis spectroscopy with orthogonal partial least square regression models showed potential for simultaneous quantification of chlorophylls (0.6–5.6 mg/kg; R val 2 , 0.79; RPD, 1.97); carotenoids (0.6–3.3 mg/kg; R val 2 , 0.80; RPD, 2.38); ratio of mono to polyunsaturated fatty acids (3.6–8.8; R val 2 , 0.77; RPD, 1.90), oleuropein derivatives (1.2–62.3 mg/kg; R val 2 , 0.66; RPD, 1.77), and total phenol content (62.2–505 mg/kg; R val 2 , 0.67; RPD, 1.74), although showed poor to moderate results for the quantification of free fatty acid (0.3–5.4%; R val 2 , 0.67; RPD, 1.64); monounsaturated fatty acids (66-76.5%; R val 2 , 0.71; RPD, 1.67); polyunsaturated fatty acids (8.6–18.2%; R val 2 , 0.73; RPD, 1.65). The models were unable to estimate oxidative stability, saturated fatty acids, and individual phenolics such as hydroxytyrosol, pinoresinol, luteolin, total phenolic acids ( R val 2 , 0.26–0.64; RPD, 0.60–1.52). Results showed the capacities of UV–Vis spectroscopy for classification of olive oils, and prediction of total pigments and phenol content and ratio of mono to polyunsaturated fatty acids. [ABSTRACT FROM AUTHOR]

High-performance-ion mobility spectrometry (HPIMS) has been employed for the first time in the analysis of olive oil samples after a simple liquid-liquid extraction procedure. The HPIMS-based methodology herein developed is user friendly, fast (30 s per analysis) and inexpensive. Moreover, solvent consumption is minimal, thus complying with the principles of green chemistry. The potential of the proposed approach in combination with multivariate analysis has been evaluated for classification of olive oil samples according to their organoleptic quality: extra virgin olive oil (EVOO), virgin olive oil (VOO) and lampante olive oil (LOO). In this work, 115 olive oil samples among the three categories, previously tasted by two Panel Tests, were used as reliable analytical standards to calibrate and validate the chemometric models. The average success rate of classifying samples was 68.9% for validating the ternary model (EVOO, VOO, and LOO). However, the binary model to differentiate between non-defective (EVOO) and defective (VOO and LOO) samples provided a mean classification success rate of 88.3%. In addition, EVOO samples were better classified, with a success rate of ∼90%. The proposed strategy could be used as a valuable tool to support Panel Tests in the industry, allowing for a rapid discrimination between EVOO and non-EVOO samples. [Display omitted] • First actual olive oil analyses by high performance-ion mobility spectrometry. • Simple liquid-liquid extraction of the polar fraction for olive oil. • Fast spectrum acquisition (<1 min) for every sample. • Discrimination amongst main olive oil categories by chemometric analysis. • Proper classification of extra-virgin olive oil samples (success rate ∼90%). [ABSTRACT FROM AUTHOR]

Fanelli et al. reviewed the most widely used DNA-based molecular techniques for authenticating and tracing fresh and processed agri-food products, from traditional molecular marker-based methods (e.g., single nucleotide polymorphisms) to more recent single region approaches (e.g., DNA barcoding, isothermal amplification-based methods) and next-generation-sequencing-based methods (e.g., DNA metabarcoding) [[2]]. The authentication of foods and beverages is a very current topic of great interest for all the actors involved in the food chain, including the food industry, consumers, and food science researchers. Many of the original research articles published in this Special Issue revolve around the implementation of low-cost, ecofriendly, and non-destructive spectroscopic methods as a reliable alternative to traditional chemical-based analytical approaches for simple and rapid food authentication. [Extracted from the article]

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Olive oil is mainly made up of triglycerides. It is well known that olive oil contains free fatty acids, the proportion of which is variable, depending on the extent of the hydrolysis of triglycerides. Besides, globular structures have been reported in cloudy virgin olive oils. The pseudo-walls of these globules would be constituted by amphiphilic molecules, while fatty acids are amphiphilic. This brief review aims to inform on the importance of the possible interaction of 'free' fatty acids of veiled virgin olive oils, as structural units in the pseudo-wall of the colloidal globules, already reported. The binding of fatty acids to the colloidal globules can mean they are not free in the olive oil. They could be 'captive' in said pseudo-walls, thus exerting less influence on the perception of acidity by the consumer or taster of the olive oils. The official method of analysis of olive oil acidity cannot detect this effect. This may suppose that functional acidity is lower than the acidity values determined by chemical analysis in cloudy virgin olive oils. [ABSTRACT FROM AUTHOR]

The objectives of the current study were first to investigate the prevalence rates of Salmonella spp. in the buffalo meat and edible offal (round, masseter muscles, liver, kidney, and trimmings) retailed in Zagazig city, Egypt. Second, serological identification of the isolated Salmonella spp., was followed. Third, screening of antimicrobial sensitivity testing of the identified Salmonella Typhimurium was done using the disk diffusion assay. Finally, the inhibitory effects of rosemary and olive oils against Salmonella Typhimurium were investigated. The obtained results in the present study revealed isolation of Salmonella spp., from the examined round, masseter muscles, liver, kidney, and trimmings at 15%, 25%, 35%, 25%, and 50%, respectively. Serological identification of Salmonella spp. revealed recovery of six serotypes namely, S. Typhimurium, S. Enteritidis, S. Kentucky, S. Inganda, S. Apeyeme, and S. Anatum from the examined samples at variable rates. The overall isolation rates of these serotypes were 26.64%, 29.97%, 16.65%, 9.99% 9.99%, and 6.66%, respectively. Salmonella Typhimurium isolates had clear multidrug resistance profiles. Rosemary and olive oils at 0.1%, and 0.5% could significantly reduce S. Typhimurium in an experimental trial in a concentration-dependent phenomenon. [ABSTRACT FROM AUTHOR]

To maximize orchard production and tree crop efficiency, optimization of both maximum orchard light interception and radiation distribution within the tree canopy are important strategies. To study the influence of planting density and fruit position within the canopy on oil quality from 'Cerasuola' and 'Koroneiki' olive (Olea europaea L.), fruits were harvested from the upper and lower canopy layers of trees in hedgerow planting systems at two densities: High at 1000 trees ha [ABSTRACT FROM AUTHOR]

Background: Food adulteration has long been considered a major problem. It compromises the quality, safety, and nutritional value of food, posing significant risks to public health. Novel techniques are required to control it., Results: A graphene-based T-shaped monopole antenna sensor was tested for its ability to detect adulteration in liquid foods. Mustard oil was the pure reference sample used for product quality analysis. Olive oil and rice bran oil were adulterants added to the pure sample. It was found that the sensor could be immersed easily in the liquid sample and provided precise results., Conclusion: The graphene-based T-shaped monopole antenna sensor can be used for the quality assessment of liquid food products and is suitable for real-time monitoring. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

Oleocanthal is a secoiridoid found in olive oil, which lately gained great scientific interest due to its important pharmacological spectrum and biological properties. However, limited data exist on the metabolic fate of oleocanthal in vivo , a commonly underestimated aspect in natural products research. Especially, its pharmacokinetic (PK) characteristics have never been described so far. Thus, in the current study, a mouse-based protocol was designed, and oleocanthal was administered intraperitoneally in a standard dose of 5 mg/kg. In order to determine the PK parameters of oleocanthal or its metabolites, plasma samples were collected at 10 time points. Extraction and analysis protocols were developed and applied for the recovery and detection of oleocanthal in plasma, as well as the identification of its metabolites, using LC-HRMS/MS. Oleocanthal was not detected, proving the short lifetime of the compound in vivo, and 13 metabolites were identified. Among them, oleocanthalic acid and tyrosol sulfate were proposed as oleocanthal's biomarkers, in vivo . This is the first report associating oleocanthalic acid with oleocanthal administration in vivo , while its PK parameters, Tmax (T0) and Cmax (926 μg/mL), were also determined. The current study enlightens bioavailability and metabolism aspects of oleocanthal and suggests the association of specific metabolites with the biological effects attributed to oleocanthal administration. More studies are needed to give better insights into the metabolism and the mechanism of action of secoiridoids as well as to respond to identification challenges related to secoiridoid in vivo setups.

This research investigates the temperature-dependent variation of diverse acoustic parameters in samples of edible oils. It further supplements previous studies on the effectiveness of non-destructive ultrasonic inspection in the authentication of edible oils. The oils under examination consist of pure samples of olive, sunflower, and corn oils, as well as variable mixtures ranging from 20 % to 80 % of the more expensive one (olive oil) with the other two, simulating a hypothetical adulteration scenario. The studied acoustic parameters are related to the velocity, attenuation, and frequency components present in 2.25 MHz ultrasonic waves propagating through the oil samples within a temperature range of 24 °C to 34 °C. The results confirm the suitability of non-destructive ultrasonic inspection in evaluating and detecting the adulteration of olive oil with economically inferior oils such as sunflower and corn. Additionally, this study provides added value by laying the groundwork for a non-destructive and innovative determination of the fatty acid profile of an edible oil based on the evolution of the aforementioned ultrasonic parameters with temperature. The findings hold potential for enhancing the authenticity assessment and quality control of edible oils in the food industry., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)

Extra virgin olive oil (EVOO) quality and composition are mainly affected by genetics, agronomic and technological parameters, undergoing further modifications during storage. In this work, a chemometric approach was applied to study the impact of olive maturity, malaxation time/temperature, and oil storage on the quality and compositional parameters of Arbequina EVOO (basic quality indices, volatile and sensory profiles, contents in phenolic compounds, squalene, vitamin E and fatty acids). Storage emerged as the most influential factor, followed by olive maturity and malaxation temperature, while malaxation time had almost no effect. Storage at room temperature had a significant impact on the phenolic profile and quality parameters, mainly the peroxide value and K 270 . The determination of K 270 , an indicator of secondary oxidation products, was relevant to analyze the effect of storage conditions. Volatile compounds and fatty acids were good markers of ripeness, and the volatile profile was highly affected by malaxation temperature., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Background. Cardiovascular disease (CVD) is the leading cause of death in Western civilizations. The type of fatty acid which makes up the diet is related to the cardiovascular morbimortality and the formation of atheromas. Populations with high consumption of oils and fats have a higher number of deaths from CVD. Purpose. In the present study, the objective was to comparatively analyze the microcirculatory effects of unrefined babassu oil with olive oil in microcirculation and liver of male hamsters of the species Mesocricetus auratus, checking the permeability to macromolecules after ischemia-reperfusion (I/R) without and with topical application of histamine 5 × 10−6 M. This is an experimental study, using as model the hamster's cheek pouch, which was prepared for intravital microscopy. The hamsters were divided into seven groups and orally treated for 14 days, twice a day (at 8 AM and 4 PM), orally received treatments in the following doses: unrefined babassu oil (BO) 0.02 mL/dose (group BO-2), 0.06 mL/dose (group BO-6), and 0.18 mL/dose (BO-18 group); extra virgin olive oil (OI) 0.02 mL/dose (group OI-2), 0.06 mL/dose (group OI-6), and 0.18 mL/dose (OI-18 group); and mineral oil (MO) 0.18 mL/dose (MO-18 group). The observations were made on the 15th day on the hamsters' cheek pouch; the increase of vascular permeability induced by I/R with and without histamine application was evaluated, and in the liver the biological material was collected aseptically then fixed in 10% buffered formalin. Results. Microcirculatory analyses showed a significant reduction in the number of leaks after I/R with and without the topical use of histamine in animals treated with unrefined BO 0.06 mL/dose (BO-6) and 0.18 mL/dose (BO-18) compared to animals treated with OI. The BO group (p < 0.001) presented a dose-response relationship for decreasing leaks after I/R with and without topical use of histamine. Histological liver analyses showed no fat deposition changes in any of the treatment groups. Phytochemical analyses evidenced a chemical compound (C31H60NO8) in unrefined BO but not in OI. Conclusions. This experiment demonstrates the protective effect of unrefined BO on the microcirculatory system and its greater dose effect than that of OI. Finding a chemical compound (C31H60NO8) that is present in BO but not in OI opens the possibility of investigating whether this chemical compound was responsible for the protective effect on membrane permeability. [ABSTRACT FROM AUTHOR]

Activity changes after olive oil (OO), pomegranate seed oil (PSO), and grape seed oil (GSO) were formulated into self-nanoemulsifying systems (SNES), were examined in this study. Only GSO SNES dramatically enhanced antioxidant activity of GSO. SNES from OO and PSO did not exert obvious impact on radical quenching ability of the oils. Though PSO exhibited significantly stronger strength over OO in suppressing E. coli (p < 0.05), the inhibitory effect of OO SNES against E. coli became slightly higher than that of PSO SNES. Similar phenomenon happened in GSO, OO, and their SNES for preventing Yeast growth. The study indicated that SNES sometimes reversed the strength order of the original oils in inhibiting bacteria. [ABSTRACT FROM AUTHOR]

[Display omitted] • The NIRS demonstrates a good potential for rapid and non-destructive measurement of olive oil quality parameters. • The use of variable selection algorithms helps to reduce complexity and noise. • The selection of the appropriate wavelengths led to a good calibration. • The portable device for olive oil analysis can generate good results with the appropriate approach for calibration. Olive oil is a key component of the Mediterranean diet, rich in antioxidants and beneficial monounsaturated fatty acids. As a result, high-quality olive oil is in great demand, with its price varying depending on its quality. Traditional chemical tests for assessing olive oil quality are expensive and time-consuming. To address these limitations, this study explores the use of near infrared spectroscopy (NIRS) in predicting key quality parameters of olive oil, including acidity, K232, and K270. To this end, a set of 200 olive oil samples was collected from various agricultural regions of Morocco, covering all three quality categories (extra virgin, virgin, and ordinary virgin). The findings of this study have implications for reducing analysis time and costs associated with olive oil quality assessment. To predict olive oil quality parameters, chemical analysis was conducted in accordance with international standards, while the spectra were obtained using a portable NIR spectrometer. Partial least squares regression (PLSR) was employed along with various variable selection algorithms to establish the relationship between wavelengths and chemical data in order to accurately predict the quality parameters. Through this approach, the study aimed to enhance the efficiency and accuracy of olive oil quality assessment. The obtained results show that NIRS combined with machine learning accurately predicted the acidity using iPLS methods for variable selection, it generates a PLSR with coefficients of determination R2 = 0.94, root mean square error RMSE = 0.32 and ratios of standard error of performance to standard deviation RPD = 4.2 for the validation set. Also, the use of variable selection methods improves the quality of the prediction. For K232 and K270 the NIRS shows moderate prediction performance, it gave an R2 between 0.60 and 0.75. Generally, the results showed that it was possible to predict acidity K232, and K270 parameters with excellent to moderate accuracy for the two last parameters. Moreover, it was also possible to distinguish between different quality groups of olive oil using the principal component analysis PCA, and the use of variable selection helps to use the useful wavelength for the prediction olive oil using a portable NIR spectrometer. [ABSTRACT FROM AUTHOR]

The Selçuk district of Izmir is one of the most essential regions in terms of olive oil production. In this study, 60 olive oil samples were obtained from five different locations (ES: Eski Şirince Yolu, KK: Kınalı Köprü, AU: Abu Hayat Üst, AA: Abu Hayat Alt, and DB: Değirmen Boğazı) in the Selçuk region of Izmir during two (2019-2020 and 2020-2021) consecutive cropping seasons. Quality indices (free acidity, peroxide value, p-Anisidine value, TOTOX, and spectral absorption at 232 and 270 nm) and the fatty acid, phenolic, and sterol profiles of the samples were determined to analyze the changes in the composition of Selcuk olive oils according to their growing areas. When the quality criteria were analyzed, it was observed that KK had the lowest FFA (0.11% oleic acid, PV (6.66 meq O 2 /kg), p-ANV (11.95 mmol/kg), TOTOX (25.28), and K232 (1.99) values and K270 had the highest value. During the assessment of phenolic profiles, the ES group exhibited the highest concentration of the phenolic compound p-HPEA-EDA (oleocanthal), with a content of 93.58 mg/kg, equivalent to tyrosol. Upon analyzing the fatty acid and sterol composition, it was noted that AU displayed the highest concentration of oleic acid (71.98%) and β-sitosterol (87.65%). PCA analysis illustrated the distinct separation of the samples, revealing significant variations in both sterol and fatty acid methyl ester distributions among oils from different regions. Consequently, it was determined that VOOs originating from the Selçuk region exhibit distinct characteristics based on their geographical locations. Hence, this study holds great promise for the region to realize geographically labeled VOOs.

Background: Gas chromatography-ion mobility spectrometry (GC-IMS) is a powerful analytical technique which has gained widespread use in a variety of fields. Detecting peaks in GC-IMS data is essential for chemical identification. Topological data analysis (TDA) has the ability to record alterations in topology throughout the entire spectrum of GC-IMS data and retain this data in diagrams known as persistence diagrams. To put it differently, TDA naturally identifies characteristics such as mountains, volcanoes, and their higher-dimensional equivalents within the original data and measures their significance., Results: In the present contribution, a novel approach based on persistent homology (a flagship technique of TDA) is suggested for automatic 2D peak detection in GC-IMS. For this purpose, two different GC-IMS data examples (urine and olive oil) are used to show the performance of the proposed method. The outputs of the algorithm are GC-IMS chromatogram with detected peaks, persistence plot showing the importance (intensity) of the detected peaks and a table with retention times (RT), drift times (DT), and persistence scores of detected peaks. The RT and DT can be used for identification of the peaks and persistence scores for quantitation. Additionally, watershed segmentation is applied to the GC-IMS images to index individual peaks and segment overlapping compounds allowing for a more accurate identification and quantification of individual peaks., Significance: Inspection of the results for GC-IMS datasets showed the accurate and reliable performance of the proposed strategy based on persistent homology for automatic 2D GC-IMS peak detection for qualitative and quantitative analysis. In addition, this approach can be easily extended to other types of hyphenated chromatographic and/or spectroscopic data., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

A head space-solid phase microextraction-gas chromatography-mass spectrometery (HS-SPME-GC-MS) method for the simultaneous analysis of pentene dimers from lipoxygenase (LOX) pathway, monoterpenes, and sesquiterpenes in extra virgin olive oil (EVOO) was proposed. A Doehlert design was performed; the conditions of the HS-SPME preconcentration step (extraction temperature, extraction time, sample amount, and desorption time) were optimized by response surface methodology, allowing defining the method operable design region. A quantitative method was set up using the multiple internal standard normalization approach: four internal standards were used, and the most suitable one was selected for area normalization of each external standard. The quantitative method was successfully validated and applied to a series of monocultivar EVOOs. This is the first paper in which a quantitative method using commercial standards has been proposed for the analysis of an important class of molecules of EVOO such as pentene dimers. The optimized method is suitable for routine analysis aimed at characterizing high quality EVOOs.

Olive oil is a prominent agricultural product which, in addition to its nutritional value and unique organoleptic characteristics, offers a variety of health benefits protecting against cardiovascular disease, cancer, and neurodegenerative diseases. The assessment of olive oil authenticity is an extremely important and challenging process aimed at protecting consumers and producers. The most frequent adulteration involves blending with less expensive and readily available vegetable/seed oils. The methods for adulteration detection, whether based on changes in metabolite profiles or based on DNA markers, require advanced and expensive instrumentation combined with powerful chemometric and statistical tools. To this end, we present a simple, multiplex, and inexpensive screening method based on the development of a multispecies DNA sensor for sample interrogation with the naked eye. It is the first report of a DNA sensor for olive oil adulteration detection with other plant oils. The sensor meets the 2-fold challenge of adulteration detection, i.e., determining whether the olive oil sample is adulterated and identifying the added vegetable oil. We have identified unique, nucleotide variations, which enable the discrimination of seven plant species (olive, corn, sesame, soy, sunflower, almond, and hazelnut). Following a single PCR step, a 20 min multiplex plant-discrimination reaction is performed, and the products are applied directly to the sensing device. The plant species are visualized as red spots using functionalized gold nanoparticles as reporters. The spot position reveals the identity of the plant species. As low as <5-10% of adulterant was detected with particularly good reproducibility and specificity.