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Fourier-Transform mid-infrared (FTIR) spectroscopy offers a strong candidate screening tool for rapid, non-destructive and early detection of unauthorized virgin olive oil blends with other edible oils. Potential applications to the official anti-fraud control are supported by dozens of research articles with a "proof-of-concept" study approach through different chemometric workflows for comprehensive spectral analysis. It may also assist non-targeted authenticity testing, an emerging goal for modern food fraud inspection systems. Hence, FTIR-based methods need to be standardized and validated to be accepted by the olive industry and official regulators. Thus far, several literature reviews evaluated the competence of FTIR standalone or compared with other vibrational techniques only in view of the chemometric methodology, regardless of the inherent characteristics of the product spectra or the application scope. Regarding authenticity testing, every step of the methodology workflow, and not only the post-acquisition steps, need thorough validation. In this context, the present review investigates the progress in the research methodology on FTIR-based detection of virgin olive oil adulteration over a period of more than 25 years with the aim to capture the trends, identify gaps or misuses in the existing literature and highlight intriguing topics for future studies. An extensive search in Scopus, Web of Science and Google Scholar, combined with bibliometric analysis, helped to extract qualitative and quantitative information from publication sources. Our findings verified that intercomparison of literature results is often impossible; sampling design, FTIR spectral acquisition and performance evaluation are critical methodological issues that need more specific guidance and criteria for application to product authenticity testing.

The extraction of olive oil produces annually huge quantities of Olive Mill Wastewater (OMW) that are considered as a source of pollution due to their high concentration in organic matter. This study aims to valorize Olive mill wastewater and investigates the effect of the extraction method and solvents on the contents and profiling of phenolic compounds and their antioxidant potential. It was revealed that the liquid-liquid method using ethyl acetate is the most effective followed by the maceration using chloroform/methanol (1:1), their polyphenol contents are respectively at 1.17 g GAE/L of OMW and 1.07 g GAE/L of OMW. In addition, the antioxidant activity was studied using ABTS test. It has shown that the methanolic extract has the best antioxidant activity at 15.75 mg/L. Moreover, we noticed a negative correlation between the phenolic compounds' concentration and their antioxidant activity which indicates that the phenolic profile may not be the same in the different extracts that's why a primary identification of the phenolic profile using UHPLC-MS was monitored and the results showed different chromatographic profiles between the samples.

Olive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their antioxidant and inflammatory properties. Thus, olives, olive-derived products, and subproducts of the olive industry have gained popularity in recent years due to their potential health benefits and their use in traditional medicine. The present chapter summarizes the main applications of Olea europaea and olive oil processing by-products as therapeutic agents against cancer, cardiovascular diseases, and antimicrobial agents., (Copyright © 2023. Published by Elsevier Inc.)

[Display omitted] • Fully validated FAEE analysis method in olive oil using SPE in the preparative phase. • Shorter FAEE method of analysis with around 100% recovery for all analytes. • Feasible alternative to EU Official Method for FAEE determination in olive oil. In this work a SPE/GC-FID method, incorporating the use of a 1-g silica cartridge, for the determination of FAEE in olive oils is presented. The procedure has been fully validated, initially 'in-house' and subsequently by an international validation study involving sixteen laboratories from Europe, the United States of America, and China. Key performance parameters of the method are: (1) Linearity in the 10–134 mg/kg range (R2 > 0.999), (2) LOD and LOQ < 0.5 mg/kg, (3) RSD r < 10%, (4) RSD R < 20% (for 4 out of 5 test materials). In addition, the method has been demonstrated to provide equivalent results to the Official Method (Commission Regulation 2568/91) while providing advantages in terms of reductions in time and solvents and ease of automation. In fact, the proposed protocol requires 30 mL solvents and takes 1.5 h per determination instead of the 350 mL and 6 h needed in the UE Official Method. [ABSTRACT FROM AUTHOR]

[Display omitted] • Laser-induced fluorescence spectra in Olive oil classifications. • Olive oil classification using 1-dimensional convolutional neural networks. • A dual-convolutional structure within one convolution-pooling process. • Classification comparison of deep learning method and support vector machine. Laser-induced fluorescence (LIF) spectroscopy is widely used for the analysis and classification of olive oil. This paper proposes the classification of LIF data using a specific 1-dimensional convolutional neural network (1D-CNN) model, which does not require pre-processing steps such as normalisation or denoising and can be flexibly applied to massive data. However, by adding a dual convolution structure (Dual-conv) to the model, the features of the 1-dimensional spectra are more scattered within one convolution-pooling process; thus, the classification effects are improved. The models were validated through an olive oil classification experiment which contained a total of 72,000 sets of LIF spectra data, and the classification accuracy rate reached ∼99.69%. Additionally, a common classification approach, the support vector machine (SVM), was utilised for the comparison of the results. The results show that the neural networks perform better than the SVM. The Dual-conv model structure has a faster convergence speed and higher evaluation parameters than those of the 1D-CNN in the same period of iterations, without increasing the data dimension. [ABSTRACT FROM AUTHOR]

A flow injection system with amperometric detection at potentials poised at +0.4 and +0.9 V was used to evaluate intensity of the bitter taste in monovarietal Extra Virgin Olive Oils (EVOO). Results from the proposed method were based on the extraction of the bitter constituents of the virgin olive oil samples in methanol-water, followed by the direct amperometric measurement. These potentials were selected according to the hydrodynamic voltammogram of oleuropein, one of the most prominent and bitter phenolic compound found in EVOO. The amperometric detection was applied on 32 monovariatal EVOO samples. Results were correlated with the phenolic profile measured by high performance liquid chromatography (HPLC). The amperometric signal at +0.9 V mainly correlated with the total phenols of the samples (R2=0.81), whereas the signal at +0.4 V mainly correlated with oleuropein aglycone (3,4 DHPEA-EDA, R2=0.79). Bitterness intensity of the samples was evaluated by a trained sensory panel of experts and the results compared to those obtained by the amperometric flow system. The best correlation with the bitter taste was achieved by the sensor at +0.4 V (R2=0.72). A calibration model based on partial least squares was built with three variables, namely the sensors set at +0.4 and +0.9 V and the total phenol content of the EVOO extracts. The model showed a moderate capacity to predict the bitterness of the EVOO samples using leave one out method, (R2=0.75) and in prediction of a test set of samples (R2=0.7). Such approach is very promising for future studies. [ABSTRACT FROM AUTHOR]

This article reports the development of two HPLC-MS methods for the determination of polar pesticides in olive oil and olive samples by hydrophilic interaction liquid chromatography (HILIC) separation followed by mass spectrometry detection with tandem mass spectrometry using a triple quadrupole instrument operated in multiple reaction monitoring mode (HILIC-MS/MS) or electrospray time-of-flight mass spectrometry (HILIC-TOFMS). The selected polar pesticides included in the study were: amitrol, cyromazine, diquat, paraquat, mepiquat, trimethylsulfonium (trimesium, glyphosate counterion) and fosetyl aluminium. The simple sample treatment procedure was based on liquid partitioning with methanol. The performance of the sample extraction was evaluated in terms of recovery rates and matrix effects in both olive oil and olives matrices. The results obtained for olive oil were satisfactory while, due to the high complexity of olives, poor recovery rates were obtained for the extraction of diquat, paraquat and amitrol, although with a reasonable precision enabling its use in routine analysis. Similarly, matrix effects were minor in the case of olive oil (ca. 20% suppression average), while significantly higher suppression was observed for olives (30-50% suppression average). The studied approaches were found to be useful for the determination of the pesticides studied in olive oil and olives with limits of quantitation below 5µgkg-1 in most cases when tandem mass spectrometry was used, thus being in compliance with MRLs set by current EU regulation. Graphical abstractfx1Highlights· Analysis of 7 polar pesticides by HILIC-TOFMS and HILIC-QQQ-MS. · QuPPe was employed for the extraction of target analytes in olive and olive oil. · Matrix effects were higher in olive than olive oil methodology. · The use of tandem mass spectrometry allowed LOQs bellow MRLs for both olive and olive oil. [ABSTRACT FROM AUTHOR]

Enriching oils, such as olive oil, could be one solution to tackle the worldwide epidemic of vitamin D deficiency and to better fit with omega 3 (DHA) recommendations. However, data regarding the interactions occurring at the intestinal level between vitamin D and phenols from olive oil are scarce. We first determined the effect of polyphenols from a virgin olive oil, and a virgin olive oil enriched with DHA, on vitamin D absorption in rats. We then investigated the effects of 3 main olive oil phenols (oleuropein, hydroxytyrosol and pinoresinol) on vitamin D uptake by Caco-2 cells. The presence of polyphenols in the olive oil supplemented with DHA inhibited vitamin D postprandial response in rats (−25%, p < 0.05). Similar results were obtained with a mix of the 3 polyphenols delivered to Caco-2 cells. However, this inhibitory effect was due to the presence of pinoresinol only. As the pinoresinol content can highly vary between olive oils, the present results should be taken into account to formulate an appropriate oil product enriched in vitamin D. [ABSTRACT FROM AUTHOR]

Authentication of extra virgin olive oil (EVOO) is an important topic for olive oil industry. The fraudulent practices in this sector are a major problem affecting both producers and consumers. This study analyzes the capability of FT-Raman combined with chemometric treatments of prediction of the fatty acid contents (quantitative information), using gas chromatography as the reference technique, and classification of diverse EVOOs as a function of the harvest year, olive variety, geographical origin and Andalusian PDO (qualitative information). The optimal number of PLS components that summarizes the spectral information was introduced progressively. For the estimation of the fatty acid composition, the lowest error (both in fitting and prediction) corresponded to MUFA, followed by SAFA and PUFA though such errors were close to zero in all cases. As regards the qualitative variables, discriminant analysis allowed a correct classification of 94.3%, 84.0%, 89.0% and 86.6% of samples for harvest year, olive variety, geographical origin and PDO, respectively. [ABSTRACT FROM AUTHOR]

Background Olives dropped on the ground naturally sometimes are not separated from those fresh and healthy collected from the tree for harvest and processing. In this work we compared the quality, ethanol content and bioactive components of virgin olive oils from ground-picked olives, tree-picked fruits and their mixture. Results Ground-picked olives produced 'Lampante' virgin olive oils; these are of a lower quality category, because of important alterations in chemical and sensory characteristics. Ethyl esters showed the highest values, although under the regulated limit. The mixture of ground and tree-picked olives gave oils classified as 'virgin' because of sensory defects, although the quality parameters did not exceed the limits for the 'extra' category. Ethanol content showed a significant increase in the oils from ground- picked olives and their mixture with respect to those from tree-picked fruits. Furthermore, bioactive compounds showed a significant decrease as fruit quality was poorer. Conclusion Ground-picked olives must be harvested and processed separately since they produce low-quality virgin olive oils with sensory defects and lower concentrations of bioactive compounds. The higher acidity and ethanol concentration observed in oils from ground-picked fruits or their mixture may help ethyl ester synthesis during storage. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

An ultra-sensitive electrochemical biosensor was successfully developed for rapid detection of pirimiphos-methyl in olive oil, based of genetically-engineered acetylcholinesterase (AChE) immobilization into electrospun chitosan/poly (vinyl alcohol) blend nanofibers. Due to their unique properties such as spatial structure, high porosity, and large surface area, the use of nanofibers allowed improving the biosensor response by two folds. The developed biosensor showed a good performance for detecting pirimiphos-methyl, with a limit of detection of 0.2 nM, a concentration much lower than the maximum residue limit allowed set by international regulations (164 nM). The biosensor was used for the detection of pirimiphos-methyl in olive oil samples after a simple liquid-liquid extraction, and the recovery rates were close to 100%. [ABSTRACT FROM AUTHOR]

Bitter taste is a positive sensory attribute in olive oil. However, if the bitter taste is too strong, it may be perceived as a negative attribute for the consumers. The aim of this work was to design a liquid-liquid extraction using water as a solvent to decrease the total phenol content of Arbequina olive oil and as consequence its bitter taste. Different olive oil-to-water ratios were assayed and mixing was conducted by flowing nitrogen to avoid oxidation. After 15 min, a constant total phenols concentration was reached in the olive oil independently of the olive oil-to-water ratios assayed. Lower percentage of olive oil in the mix was more efficient for phenol extraction. A mathematical equation was proposed to calculate the Arbequina olive oil-to-water ratio in the mix to remove a desired phenol percentage. After removing phenols, the obtained olive oil had a similar physico-chemical quality as untreated olive oil with a similar content of phenols. Practical applications: By using obtained mathematical equations the phenolic content in Arbequina olive oil can be modulated by liquid-liquid extraction. It is a fast and easy method to achieve the desired bitterness in olive oil. When in a mill oils with high intensity of bitterness are obtained, this method could be a solution to open new markets by offering more equilibrated products for consumers not used to olive oil. Liquid-liquid extraction using water as a solvent is useful to partial removal of the total phenol content and bitterness index in Arbequina olive oil. [ABSTRACT FROM AUTHOR]

The authentication and verification of the geographical origin of food commodities are important topics in the food sector. This study shows the spatial variability in δ 13 C and δ 18 O of 387 samples of Italian extra-virgin olive oil (EVOO) collected from 2009 to 2011. EVOOs’ δ 13 C and δ 18 O values were related to GIS (Geographic Information System) layers of source water δ 18 O and climate data (mean monthly temperature and precipitation, altitude, xerothermic index) to evaluate the impact of the most significant large-scale drivers for the isotopic composition of Italian EVOOs. A geospatial model of δ 18 O and δ 13 C was developed for the authentication and verification of the geographical origin of EVOOs. The geospatial model identified EVOOs from four distinct areas: north, south-central Tyrrhenian, central Adriatic and islands, highlighting the zonation of the expected isotopic signatures. This geospatial approach can be used to define a protocol for analyzing the isotopic composition of EVOOs in order to certify their origin and prevent food fraud. Limits and perspectives of the model are discussed. [ABSTRACT FROM AUTHOR]

Chemometric discrimination of extra virgin olive oils (EVOO) from whole and stoned olive pastes was carried out by using Fourier transform infrared (FTIR) data and partial least squares-discriminant analysis (PLS1-DA) approach. Four Italian commercial EVOO brands, all in both whole and stoned version, were considered in this study. The adopted chemometric methodologies were able to describe the different chemical features in phenolic and volatile compounds contained in the two types of oil by using unspecific IR spectral information. Principal component analysis (PCA) was employed in cluster analysis to capture data patterns and to highlight differences between technological processes and EVOO brands. The PLS1-DA algorithm was used as supervised discriminant analysis to identify the different oil extraction procedures. Discriminant analysis was extended to the evaluation of possible adulteration by addition of aliquots of oil from whole paste to the most valuable oil from stoned olives. The statistical parameters from external validation of all the PLS models were very satisfactory, with low root mean square error of prediction (RMSEP) and relative error (RE%). [ABSTRACT FROM AUTHOR]

During the extraction, a portion of oil remains trapped inside the cells and its release requires the degradation of the walls and cell membranes, especially when the fruits have not reached a maximum maturity which is likely to cause an optimal embrittlement of the parietal structures and cell membrane. This can be done by specific enzymes necessary for the degradation of various cellular barriers. Three different enzyme treatments proteolytic, pectolytic or both are applied on the Moroccan Picholine olives from veraison to maturity of the fruit. The effect of these treatments is evaluated by olive oil diffusion, its phenolic content (PC) and cellular embrittlement determination of olives during ripening. The pectolytic activities lead to a significant increase in both the oil extractability (76 % at veraison and 14 % at maturity) and the PC (up to 50 % of gain compared to the control at veraison and 27 % at maturity). The proteolytic activities applied alone have no significant effect on the extractability and the polyphenols levels of oils. Furthermore, when these proteolytic activities are added in combination with the pectolytic activities, the oil extractability is doubled at veraison and its flowing up to 99 % at maturity that barely 84 % in the control in addition to a richness of polyphenols which can reach 84 % more compared to the control. This increase in polyphenols wealth is probably due to the degradation of cell walls, cellular and vacuolar membranes by enzyme activities releasing PCs that were previously associated with these structures in the drupe. [ABSTRACT FROM AUTHOR]

This text aims to understand the relevance of the different fats in Portuguese recipes of the 20th century, specifically, in eight books written by Rosa Maria, published in 1956, by Civilização Publisher. On the other hand, through the study of publicity in five women's magazines, also published in the same year, the article also analyzes the importance of olive oil and other fats of animal origin. Which fats and brands were announced? What are the characteristics of those advertisements? What strategies have been adopted by advertisers? Some of the issues to which we seek to address, in an investigation that analyzes the olive oil, one of the relevant products of the so-called Mediterranean diet, compared to other animal fats, in the Portuguese diet in the middle of 20th century. [ABSTRACT FROM AUTHOR]

Deep fat frying is an important cooking process in Mediterranean countries. Olive oil is a very convenient fat to use for this culinary purpose. The chemical composition of olive oils differs from edible oils in terms of fatty acid and antioxidant compounds that gives olive oil its greater stability. The aim of this work was to describe the stability of Picual and Arbequina olive oil during deep frying of frozen potatoes in comparison with high oleic sunflower oil. Changes in different physicochemical and nutritional parameters were studied during frying. Picual olive oil had a higher stability in comparison with high oleic sunflower oil and Arbequina olive oil. Picual olive oil is very suitable for frying because it is able to undergo the greatest number of frying cycles without exceeding the limits allowed by regulations. This behavior is due to its phenolic content, the lower loss in tocopherol and better stability. Practical Applications The information gained from this research could be very appropriate for consumers and for the industry to know which variety of olive oil is more suitable for frying longer frying cycles without exceeding the limits allowed by regulation and remain in good quality. [ABSTRACT FROM AUTHOR]

The increasing interest in the Mediterranean diet hinges on its healthy and anti-ageing properties. The composition of fatty acids, vitamins and polyphenols in olive oil, a key component of this diet, is considered a key feature of its healthy properties. Therefore, it is of significance that the Rod of Asclepius lying on a world map surrounded by olive tree branches has been chosen by the World Health Organization as a symbol of both peace and well-being. This review travels through most of the current and past research, recapitulating the biochemical and physiological correlations of the beneficial properties of olive tree (Olea europaea) polyphenols and their derivatives found in olive oil. The factors influencing the content and beneficial properties of olive oil polyphenols will also be taken into account together with their bioavailability. Finally, the data on the clinical and epidemiological relevance of olive oil and its polyphenols for longevity and against age- and lifestyle-associated pathologies such as cancer, cardiovascular, metabolic and neurodegenerative diseases are reviewed. [ABSTRACT FROM AUTHOR]

In this study in order to introduce a new vegetable oil, oxidative stability and chemical characteristics of Pistacia khinjuk kernel oil (PKKO) as compared with P. atlantica kernel oil (PAKO) and extra virgin olive oil (EVOO) were investigated. Oxidative stability of studied oils was considered based on the conjugated diene value (CDV), carbonyl value (CV) and oil/oxidative stability index (OSI) through an 8-h thermal process at 170 °C. Also, chemical characteristics [fatty acid composition, unsaponifiable matter (USM), total tocopherols (TT), total phenolics (TP) and total sterols (TS), iodine value, saponification number and waxes] of these oils were analyzed. The ratio of polyunsaturated fatty acids to saturated fatty acids and the oxidizability (Cox) value of PKKO (1.14 and 2.78; respectively) were between those of PAKO (2.37 and 4.23; respectively) and EVOO (1.14 and 2.78; respectively). USM content of the three studied oils was between 1.1 and 1.51 %. TT and TP contents of PKKO (619.4 and 26.6 ppm) were lower than those of PAKO (845.33 and 75.22 ppm) and higher than those of EVOO (365.23 and 19.78 ppm). TS contents of PKKO, PAKO and EVOO were 2,500, 2,150 and 3,800 ppm, respectively. Oxidative stability data indicated that PKKO is the most resilient oil against lipid oxidation, followed by PAKO and EVOO. CDV significantly increased by the lowest speed for PKKO, followed by PAKO and EVOO. Increase of CV and reduction of OSI for PKKO, PAKO and EVOO were 29.2, 128 and 338.7 and 32.8, 67.9 and 79.3 %; respectively. [ABSTRACT FROM AUTHOR]

Varieties of the olive cultivar Arbequina have recently been cultivated in Turkey. The objective of the study is to characterize and evaluate extra-virgin olive oils (EVOO) produced from Arbequina grown in the Aegean and Mediterranean regions of Turkey. Major and minor components such as carotenoids, squalene, phenolics and tocopherols were studied to assess their effects on product quality and health benefits. The samples, identified as ArbqI and ArbqA, were from the Izmir and Adana provinces, respectively. Samples were analyzed by GC-FID to determine fatty acid composition, sterol composition, TAG profile and squalene content. Individual phenolic fractions were analyzed by LC-MS/MS and tocopherol isomers were determined by HPLC. According to the results obtained from this study; Total phenolic content (TPC) of the samples were 454.68 and 50.86 mg Gallic acid/kg oil for ArbqI and ArbqA, respectively. Hydroxytyrosol and tyrosol were determined to be the main phenols. The major tocopherol isomer found in ArbqI and ArbqA was α-tocopherol with levels of 179.55 and 202.5 mg/kg oil, respectively. β-Carotene levels in both samples were similar at 0.2 mg/kg. Findings of this study were compared with the literature on Arbequina olive oil produced in different countries. It was determined that Arbequina olive oil of high quality can be produced in Turkey, especially in the Aegean region. [ABSTRACT FROM AUTHOR]

Purpose: The contribution of extra virgin olive oil (EVOO) macro- and micro-constituents in heart oxidative and inflammatory status in a hypercholesterolemic rat model was evaluated. Fatty acid profile as well as α-tocopherol, sterol, and squalene content was identified directly in rat hearts to distinguish the effect of individual components or to enlighten the potential synergisms. Methods: Oils and oil-products with discernible lipid and polar phenolic content were used. Wistar rats were fed a high-cholesterol diet solely, or supplemented with one of the following oils, i.e., EVOO, sunflower oil (SO), and high-oleic sunflower oil (HOSO) or oil-products, i.e., phenolics-deprived EVOO [EVOO(−)], SO enriched with the EVOO phenolics [SO(+)], and HOSO enriched with the EVOO phenolics [HOSO(+)]. Dietary treatment lasted 9 weeks; at the end of the intervention blood and heart samples were collected. Results: High-cholesterol-diet-induced dyslipidemia was shown by increase in serum total cholesterol, low-density lipoprotein cholesterol, and triacylglycerols. Dyslipidemia resulted in increased malondialdehyde (MDA) and tumor necrosis factor-α (TNF-α) levels, while glutathione and interleukin 6 levels remained unaffected in all intervention groups. Augmentation observed in MDA and TNF-α was attenuated in EVOO, SO(+), and HOSO(+) groups. Heart squalene and cholesterol content remained unaffected among all groups studied. Heart α-tocopherol was determined by oil α-tocopherol content. Variations were observed for heart β-sitosterol, while heterogeneity was reported with respect to heart fatty acid profile in all intervention groups. Conclusions: Overall, we suggest that the EVOO-polar phenolic compounds decreased MDA and TNF-α in hearts of cholesterol-fed rats. [ABSTRACT FROM AUTHOR]

Isotope Ratio Mass Spectrometry (IRMS), 1 H Nuclear Magnetic Resonance ( 1 H NMR), conventional chemical analysis and chemometric elaboration were used to assess quality and to define and confirm the geographical origin of 177 Italian PDO (Protected Denomination of Origin) olive oils and 86 samples imported from Tunisia. Italian olive oils were richer in squalene and unsaturated fatty acids, whereas Tunisian olive oils showed higher δ 18 O, δ 2 H, linoleic acid, saturated fatty acids β-sitosterol, sn -1 and 3 diglyceride values. Furthermore, all the Tunisian samples imported were of poor quality, with a K 232 and/or acidity values above the limits established for extra virgin olive oils. By combining isotopic composition with 1 H NMR data using a multivariate statistical approach, a statistical model able to discriminate olive oil from Italy and those imported from Tunisia was obtained, with an optimal differentiation ability arriving at around 98%. [ABSTRACT FROM AUTHOR]

One of the main effective factors on olive oil quality is harvesting fruit at proper time. In this study, the effect of fruit harvesting time on oil antioxidant compounds of four olive cultivars, Zard, Rowghani, Arbequina and Coratina was investigated at Roodbar region, Guilan province. Therefore, the characteristics such as total chlorophyll, total carotenoid, total phenol, total flavonoid, antioxidant capacity, IC50 and anti-radical efficiency (AE) were determined in the oil. The results showed that with delaying in harvest time, antioxidant compounds of olive oil such as total chlorophyll and carotenoid, total phenolic and flavonoid decreased, that followed by declining oil antioxidant capacity and AE and, but increasing IC50. The results also showed that there was a positive significant correlation between olive oil total antioxidant activity with AE (+0.919), total chlorophyll (+0.562), total carotenoid (+0.562), total phenolic (+0.86) and flavonoid (+0.868) and a negative correlation with IC50 (-0.87). Overall, the highest antioxidant compounds were found when Zard, Rowghany and Arbequina cultivars fruits were harvested from 7 October to 18 October and 18 october to1 November for Coratina cultivars. Furthermore, delaying in fruit harvest time could increase olive oil content but declined oil antioxidant compounds and its nutritional value. [ABSTRACT FROM AUTHOR]

Background: Our study aimed to search for novel bacteria capable of producing polyhydroxyalkanoates (PHAs) using crude glycerol residue obtained from biodiesel production in which used cooking oils were the substrates. Results: Newly isolated bacteria from soils in Thailand were screened for the efficient production of PHAs from crude glycerol. The bacterial strains were cultivated on glucose, refined glycerol, crude glycerol, or various cooking oils (canola oil, palm oil, soybean oil, sunflower oil, corn oil, grape seed oil, olive oil, rice bran oil, camellia seed oil) for growth and PHA production. The effects of the total organic carbon (TOC) concentration and the mole ratio of carbon to nitrogen were investigated in batch cultivation. 1H NMR, two dimensional-1H-correlation spectroscopy (2D-1HCOSY) and 13C NMR analyses confirmed four bacterial strains were capable of producing medium-chain-length PHAs (mcl-PHAs), consisting of 3-hydroxyoctanoate (3HO) and 3-hydroxy-5-cis-dodecanoate (3H5DD), from crude glycerol. On the basis of phenotypic features and genotypic investigations, the bacterial strains were assigned as: ASC1, Acinetobacter genus (94.9 % similarity); ASC2, Pseudomonas genus (99.2 % similarity); ASC3, Enterobacter genus (99.2 % similarity); ASC4, Bacillus genus (98.4 % similarity). The highest amount of mcl-PHAs, 17.5 ± 0.8 g/L (content 61.8 ± 3.3 % wt), with 3HO (14.7 ± 2.2 mol %), 3H5DD (85.3 ± 2.2 mol %), and a total biomass of 32.3 ± 0.3 g/L, was obtained from Pseudomonas sp. ASC2 in batch cultivation after 36 h. The mcl-PHAs recovered had a number-average molecular weight (MN) of 3.6 × 104 Da. Homopolymeric 3H5DD was obtained when the cultivation time was prolonged to 96 h. Conclusions: Novel PHA-producing strains were isolated and identified. These bacterial strains are able to produce mcl-PHAs from crude glycerol. The mcl-PHAs produced contained a high percentage of 3H5DD, which suggests their future application as softeners mixed with other biomaterials. The unsaturated side chain of 3H5DD monomers containing double bounds offers additional potential for improving the properties of the mcl-PHAs or extending their applications to the food industry. [ABSTRACT FROM AUTHOR]

The recent description of the presence of exogenous plant microRNAs from rice in human plasma had profound implications for the interpretation of microRNAs function in human health. If validated, these results suggest that food should not be considered only as a macronutrient and micronutrient supplier but it could also be a way of genomic interchange between kingdoms. Subsequently, several studies have tried to replicate these results in rice and other plant foods and most of them have failed to find plant microRNAs in human plasma. In this scenario, we aimed to detect plant microRNAs in beer and extra virgin olive oil (EVOO)--two plant-derived liquid products frequently consumed in Spain--as well as in human plasma after an acute ingestion of EVOO. Our hypothesis was that microRNAs present in beer and EVOO raw material could survive manufacturing processes, be part of these liquid products, be absorbed by human gut and circulate in human plasma. To test this hypothesis, we first optimized the microRNA extraction protocol to extract microRNAs from beer and EVOO, and then tried to detect microRNAs in those samples and in plasma samples of healthy volunteers after an acute ingestion of EVOO. [ABSTRACT FROM AUTHOR]

Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils "ready to sell", instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil. [ABSTRACT FROM AUTHOR]

Background: A plant-based strategy to improve long-chain (LC) omega (n)-3 PUFA supply in humans involves dietary supplementation with oils containing á-linolenic acid (ALA) alone or in combination with stearidonic acid (SDA). The study aimed to compare the effects of echium oil (EO) and linseed oil (LO) on LC n-3 PUFA accumulation in blood and on clinical markers. Methods: In two double-blind, parallel-arm, randomized controlled studies, all volunteers started with 17 g/d run-in oil (2 weeks). Thereafter, subjects received diets enriched in study 1 with EO (5 g ALA + 2 g SDA; n = 59) or in study 2 with LO (5 g ALA; n = 59) daily for 8 weeks. The smaller control groups received fish oil (FO; n = 19) or olive oil (OO; n = 18). Participants were instructed to restrict their dietary n-3 PUFA intake throughout the studies (e.g., no fish). To investigate the influence of age and BMI on the conversion of ALA and SDA as well as clinical markers, the subjects recruited for EO and LO treatment were divided into three subgroups (two age groups 20–35 y; 49–69 y with BMI 18–25 kg/m2 and one group with older, overweight subjects (age 49–69 y; BMI >25 kg/m2). Results: In plasma, red blood cells (RBC), and peripheral blood mononuclear cells (PBMC), EPA and docosapentaenoic acid (DPA) were ~25 % higher following EO compared to LO. Comparing all treatments, the effectiveness of increasing EPA and DPA in plasma, RBC, and PBMC was on average 100:25:10:0 and 100:50:25:0 for FO:EO:LO:OO, respectively. EO led to a lower arachidonic acid/EPA-ratio compared to LO in plasma, RBC, and PBMC. Following EO, final DHA was not greater compared to LO. Higher BMI correlated negatively with increases in plasma EPA and DPA after EO supplementation, but not after LO supplementation. Decreasing effect on plasma LDL-C and serum insulin was greater with EO than with LO. Conclusions: Daily intake of SDA-containing EO is a better supplement than LO for increasing EPA and DPA in blood. However, neither EO nor LO maintained blood DHA status in the absence of fish/seafood consumption. Trial registration: ClinicalTrials.gov Reg No. NCT01856179; ClinicalTrials.gov Reg No. NCT01317290. [ABSTRACT FROM AUTHOR]

Continuous application of high power ultrasound (HPU) on olive paste previous to malaxation at laboratory scale for virgin olive oil (VOO) extraction and its effect on process yield and the VOO quality have been studied. For the VOO samples, we determined the quality indices (free acidity value, peroxide value, K232, K270), bitterness, volatile composition, phenolic content (total and biophenols), tocopherol content, and pigments. The application of ultrasound induced a quick heating of the paste from 20 to 28°C. The sonication treatment improved the industrial oil yield by 1% and the oil extractability by 5.74%. Moreover the HPU treatment did not cause changes in the quality indices, fatty acid composition and volatile aromatic compounds of the VOO. Furthermore the fat autoxidation process was not accelerated by this treatment. Meanwhile oil obtained from olive pastes treated with HPU showed higher content of tocopherol, chlorophylls and carotenoids whereas a reduction in phenolic content and bitterness index was observed. Practical applications: The high power ultrasound (HPU) treatment of olive paste, before malaxation during the virgin olive oil (VOO) elaboration process, can improve the oil extraction yield without alteration of its quality parameters. The olive paste instantaneous heating observed with the HPU can allow the reduction of the malaxation step duration. The results obtained nowadays at laboratory scale are promising for the possibility of the continuous HPU treatment introduction in the olive oil elaboration process as aid or alternative to the malaxation. For this purpose further experiment at pilot and industrial scale are needed. Continuous application of high power ultrasound before malaxation and its effect on the oil extractability and virgin olive oil characteristics. [ABSTRACT FROM AUTHOR]

The new health claim on 'olive oil polyphenols' recently approved by the European Commission has produced a dramatic increase in the interest in these antioxidant compounds. Although this interest has been focused mostly on extra virgin olive oils (EVOOs), virgin olive oils (VOOs) qualified as having non-oxidative sensory defects, mostly caused by fermentation and the action of fungi on olives, may still have a considerable amount of phenols, even though their sensory quality is not flawless. This study is focused on the phenol composition of all the VOO categories: EVOOs with their ample variability in phenolic composition, VOOs with slight defects, lampante virgin olive oils (LVOO), and reference materials of defective VOOs. The average content of phenols in the analyzed EVOOs (410 ± 16 mg/kg) is higher than the recommended consumption by the health claim (250 mg/kg). VOOs qualified with non-oxidative defects contain high concentrations of phenols (234 ± 27 mg/kg), but only samples characterized by the wet-wood sensory defect show concentrations of phenols close to 250 mg/kg. Practical application: This study has demonstrated that VOOs with slight sensory defects still have a high concentration of phenols, providing antioxidant properties regarding health benefits and stability. The health claim should be not only applied to the extra virgin olive oil category, but also to some virgin olive oils with sensory defects. Profiles of phenols according to their main sensory defect. Picual (A), Hojiblanca (B), rancid (C), winey-vinegary (D), fusty (E), and musty (F). [ABSTRACT FROM AUTHOR]

In this research, the evaluation of the pre-heating effect on olive paste before malaxation was performed. The olive paste was treated by means of a tubular heat exchanger. The heat exchanger performances on yield and olive oil quality were evaluated considering two different types of olive paste obtained, respectively, by means of a disc crusher and a de-pitter machine. The experimental tests were conducted on an industrial olive oil extraction plant. The results of the experimental test showed that it is possible to reduce the malaxation time by about 10 min, maintaining constant the extraction yield, when a disc crusher was used. On the other hand, using the heat exchanger to condition the de-stoned paste, a reduction of the malaxation time compared to the control test was observed, but with significant loss in extraction yield. Concerning the olive oil quality, the flash thermal treatment of the olive paste after the crushing operation improves the phenolic and volatile compound content significantly with respect to the traditional process, in which the malaxation time has a duration of at least 30 min. By employing a tubular heat exchanger we observed some advantages, like the reduction of malaxation time and the improving of phenolic and volatile compounds. Practical applications: The practical application of this research concerns the possibility of evaluating the effects inherent in the insertion of a tubular heat exchanger before the malaxer, in an industrial olive oil extraction plant. The effects were evaluated on an industrial scale olive oil extraction plant considering these quantitative parameters: extraction efficiency of the decanter and the amount of oil lost in the husk. The olive oil quality was also evaluated. The research provides useful information to the operators of the olive oil sector and to researchers in understanding the changes manifested in the extraction plant in traditional configuration and innovative configuration with the tubular heat exchanger. A tubular heat exchanger to pre-heat the olive paste in an industrial olive oil extraction plant. [ABSTRACT FROM AUTHOR]

The possibility of improvement of olive paste extractability by addition of talc or NaCl (1, 2, and 3% mass ratio in olive paste), or their combinations ('talc 1.5% + NaCl 1.5%'; 'talc 1% + NaCl 2%'; 'talc 2% + NaCl 1%'), was investigated on a laboratory scale. Volatiles in oil samples were determined by headspace solid-phase micro-extraction with GC-MS, while ortho-diphenols were assessed by solid phase extraction and UV-VIS spectrophotometer. Significantly higher extractability of oil (from 25 to 29% compared to control, p < 0.05) was obtained by 3% of talc or NaCl and their combinations in mass ratio 1:2 or 2:1. At 3% addition level, no significant decrease of C6 aldehydes was observed, while significant increase of C6 alcohols (talc or salt) as well as of C5 compounds and terpenes (salt) occurred. Mass ratio of ortho-diphenols in oil was not influenced by talc, while NaCl led to significantly higher values compared to control (by 10-15%, p < 0.05). Practical applications: The influence of processing aids on characteristics of virgin olive oil has mainly been evaluated through the standard chemical quality parameters, while limited information about desirable volatile compounds of thus obtained extra virgin olive oils has been published so far. The results of this research show that NaCl can be used not only as a tool for enhancing the extractability, but also as a means for improving the nutritional value of virgin olive oils from cultivars which generally show low levels of hydrophilic phenols. The efficiency of talc and NaCl (processing aids acting on the basis of physical principles) in improvement of so-called difficult olive paste extractability is similar, but the advantages of NaCl are less pronounced changes of compounds responsible for fruity aroma, as well as increase of ortho-diphenols, compounds known for their antioxidant activity and health-promoting properties. [ABSTRACT FROM AUTHOR]

The aim of this study was to provide an additional element of knowledge and evaluation on extra virgin olive oil from the Italian region Calabria, belonging to the Grossa di Gerace cv. Then, the following chemical, physical-chemical, and sensory analyses have been performed: free acidity, peroxide value, UV spectrophotometric indices, ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, dynamic headspace volatile compounds, and sensory profile. The analytical investigation allowed us to highlight the great potential of this cultivar: a 'quality' product that will satisfy consumer expectations for a particular food, and especially a 'typicality' because of its unique attributes in the zone of production. According to the results provided by the analysis carried out on the extra virgin olive oil samples from 'Grossa di Gerace' and its mixtures with another important cultivar of Calabria, 'Carolea,' and thanks to statistical tools, 17 variables have been identified that could be considered markers of single cultivar olive oils of 'Grossa di Gerace': phytol, palmitic acid, 1-hexanol, trans-2-hexen-1-ol, α-amyrin, 3,4-DHPEA-EA-H, palmitoleic acid, apigenin, methyl-luteolin, geranylgeraniol, 3,4-DHPEA-EA, OOL + LnPP, PoOO, PoOP + SPoL + SOLn + SPoPo, citrostadienol, luteolin, and trans-2-hexenal. The Principal Components Analysis (PCA) applied to the 17 variables has permitted us to distinguish blends with more than 10% of 'Carolea.' Practical applications: The study carried out on single cultivar extra virgin olive oil of Grossa di Gerace has been executed for several practical applications: (i) the knowledge of the chemical profile of the oil is useful to define the sensory, nutritional, and conservative quality of this product; (ii) the identification of analytical parameters is useful for a Protected Denomination of Origin (PDO) characterization; (iii) to protect the single cultivar extra virgin olive oil, inserted into the ATP, from mixtures with other oils, by the identified analytical markers. According to the results provided by the analysis carried out on the extra virgin olive oil samples from 'Grossa di Gerace' and its mixtures with another important cultivar of Calabria, 'Carolea,' and thanks to statistical tools, 17 variables have been identified that could be considered markers of single cultivar olive oils of 'Grossa di Gerace.' The Principal Components Analysis applied to the 17 variables has permitted us to distinguish blends with more than 10% of 'Carolea.' [ABSTRACT FROM AUTHOR]

BACKGROUND: The volatile fraction of virgin olive oil is characterised by low molecular weight compounds that vaporise at room temperature. In order to obtain an aroma profile similar to natural olfactory perception, the composition of the volatile compounds was determined by applying dynamic headspace gas chromatography, performed at room temperature, with a cryogenic trap directly connected to a gas chromatograph--mass spectrometer system. Samples were also evaluated according to European Union and International Olive Council official methods for sensory evaluation. In this paper, the composition of the volatile fraction of 25 extra virgin olive oils from different regions of Italy was analysed and some preliminary considerations on relationships between chemical composition of volatile fraction and sensory characteristics are reported. RESULTS: Forty-two compounds were identified by means of the particular analytical technique used. All the analysed samples, classified as extra virgin by the panel test, never present peaks whose magnitude is important enough in defected oils. The study was focused on the evaluation of volatile compounds responsible for the positive impact on olive odour properties ('green--fruity' and 'sweet') and olfactory perception. CONCLUSION: Chemometric evaluation of data, obtained through headspace analysis and the panel test evaluation, showed a correlation between chemical compounds and sensory properties. On the basis of the results, the positive attributes of virgin olive oil are divided into two separated groups: sweet types or green types. Sixteen volatile compounds with known positive impact on odour properties were extracted and identified. In particular, eight compounds seem correlated with sweet properties whereas the green sensation appears to be correlated with eight other different substances. The content of the compounds at six carbon atoms proves to be very important in defining positive attributes of extra virgin olive oils and sensory evaluation. [ABSTRACT FROM AUTHOR]

Over the last decades, the phenolic compounds from virgin olive oil (VOO) have become the subject of intensive research because of their biological activities and their influence on some of the most relevant attributes of this interesting matrix. Developing metabolic profiling approaches to determine them in monovarietal virgin olive oils could help to gain a deeper insight into olive oil phenolic compounds composition as well as to promote their use for botanical origin tracing purposes. To this end, two approaches were comparatively investigated (LC–ESI–TOF MS and GC–APCI–TOF MS) to evaluate their capacity to properly classify 25 olive oil samples belonging to five different varieties (Arbequina, Cornicabra, Hojiblanca, Frantoio and Picual), using the entire chromatographic phenolic profiles combined to chemometrics (principal component analysis (PCA) and partial least square-discriminant analysis (PLS–DA)). The application of PCA to LC–MS and GC–MS data showed the natural clustering of the samples, seeing that 2 varieties were dominating the models (Arbequina and Frantoio), suppressing any possible discrimination among the other cultivars. Afterwards, PLS–DA was used to build four different efficient predictive models for varietal classification of the samples under study. The varietal markers pointed out by each platform were compared. In general, with the exception of one GC–MS model, all exhibited proper quality parameters. The models constructed by using the LC–MS data demonstrated superior classification ability. [ABSTRACT FROM AUTHOR]

Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars ( Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC–MS and HRGC–FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced. [ABSTRACT FROM AUTHOR]

Olive oils may be commercialized as intense, medium or light, according to the intensity perception of fruitiness, bitterness and pungency attributes, assessed by a sensory panel. In this work, the capability of an electronic tongue to correctly classify olive oils according to the sensory intensity perception levels was evaluated. Cross-sensitivity and non-specific lipid polymeric membranes were used as sensors. The sensor device was firstly tested using quinine monohydrochloride standard solutions. Mean sensitivities of 14±2 to 25±6 mV/decade, depending on the type of plasticizer used in the lipid membranes, were obtained showing the device capability for evaluating bitterness. Then, linear discriminant models based on sub-sets of sensors, selected by a meta-heuristic simulated annealing algorithm, were established enabling to correctly classify 91% of olive oils according to their intensity sensory grade (leave-one-out cross-validation procedure). This capability was further evaluated using a repeated K-fold cross-validation procedure, showing that the electronic tongue allowed an average correct classification of 80% of the olive oils used for internal-validation. So, the electronic tongue can be seen as a taste sensor, allowing differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis. [ABSTRACT FROM AUTHOR]

Two data elaboration approaches for evaluating olive oils authenticity were compared: (I) determination of the difference between the theoretical and actual amounts of triacylglycerols with partition number 42 (ΔECN42 ⩽ |0.2|); and (II) the global method, which considers also partition numbers 44 and 46 (returning a “ correct ”/“ not correct ” result). Analysis of 31 genuine extra virgin olive oil samples was performed using different analytical methods, namely liquid chromatography (LC) coupled with a refractive index detector (RID) and LC coupled with a mass spectrometry (MS), and the results compared. Several false positives were highlighted using the ΔECN42 limit with both instrumental approaches. The global method algorithm returned “ correct ” results for all the samples analysed (except two that gave no results) with LC–MS; on the other hand, 10 false positives were obtained elaborating data deriving from NARP-LC-RID analysis. [ABSTRACT FROM AUTHOR]

An original biosensor was developed for the direct conductometric detection of ochratoxin A (OTA) in olive oil samples. The biosensor is based on thermolysin (TLN) immobilization into a polyvinyl alcohol (PVA)/polyethylenimine (PEI) matrix containing gold nanoparticles (AuNPs) and cross-linked at the surface of gold interdigitated microelectrodes using glutaraldehyde. Under optimal conditions (35 min cross-linking time, working pH of 7 and temperature of 25 °C), the biosensor response was linear up to 60 nM OTA, with a sensitivity of 597 μS μM −1 and a limit of detection of 1 nM. This value was 700 times lower than the detection limit obtained using the more classical method based on enzyme cross-linking in the presence of bovine serum albumin (BSA). PVA/PEI hydrogel creates a very favorable aqueous environment for the enzyme. In addition, interactions between protonated amino groups of PEI and negative charges of both citrated AuNPs and thermolysin improve their dispersion in the polymer blend, favoring enzyme stabilization and accessibility of the substrate. No conductometric signal was observed after OTA injection in the absence of AuNPs, in agreement with the insulating properties of the cross-linked PVA/PEI hydrogel film. Incorporation of AuNPs into the TLN/BSA biomembrane helped improving the sensitivity by 5.3 but this latter remained 140 times lower than the sensitivity of TLN/AuNPs/(PVA/PEI) biosensor. The study of enzyme kinetics showed that V i vs [OTA] plot exhibited a non-hyperbolic trend, indicating that kinetics does not display a Michaelis–Menten behavior. Biosensor response times are longer (7–48 min) comparatively to TLN/BSA biosensor with a maximal value of 25 min. This difference is due to the diffusion phenomenon through the pores of the polymer membrane. The proposed OTA biosensor was very reproducible with a relative standard deviations (RSDs) in the 3–15% range and stable over a 30-days period when stored at 4 °C in 20 mM phosphate buffer between two measurements. The method was further evaluated using commercial doped olive oil samples. No pretreatment of the sample was needed for testing and no matrix effect was observed. Recovery values were close to 100% demonstrating the suitability of the proposed method for OTA screening in olive oil. [ABSTRACT FROM AUTHOR]

In this study extra virgin olive oils of Italian and non-Italian origin (from Spain, Tunisia and blends of EU origin) were differentiated by GC-FID analysis of sterols and esterified sterols followed by chemometric tools. PCA allowed to highlight the high significance of esterified sterols to characterise extra virgin olive oils in relation to their origin. SIMCA provided a sensitivity and specificity of 94.39% and 91.59% respectively; furthermore, an external set of 54 extra virgin olive oils bearing a designation of Italian origin on the labelling was tested by SIMCA. Prediction results were also compared with organoleptic assessment. Finally, the poor correlation found between ethylesters and esterified sterols allowed to hazard the guess, worthy of further investigations, that esterified sterols may prove to be promising in studies of geographical discrimination: indeed they appear to be independent of those factors causing the formation of ethyl esters and related to olive oil production. [ABSTRACT FROM AUTHOR]

The characterisation of different olive oil categories (extra virgin, virgin and lampante) using Ion Mobility Spectrometry (IMS) was improved by replacing the multicapillary column (MCC) with a capillary column (CC). The data obtained with MCC–IMS and CC–IMS were evaluated, studying both the global and the specific information obtained after the analysis of the volatile fraction of olive oils. A better differentiation of the oil categories was obtained employing CC vs MCC, since the classification percentage obtained with the CC–IMS was 92% as opposed to 87% obtained with MCC–IMS; although in productivity analytical terms, MCC offer a faster analysis than GC. The specific information obtained was also used to build a database, with a view to facilitating the characterization of specific attributes of olive oils. A total of 26 volatile metabolites (aldehydes, ketones, alcohols and esters) were identified. Finally, as revealed by an ANOVA test, some volatiles differed markedly in content among the different categories of oil. The data obtained confirms the potential of IMS as a reliable analytical screening technique, which can be used to assign the correct category to an olive oil sample. [ABSTRACT FROM AUTHOR]

This paper describes a novel and simple method for determining chloride, nitrate, sulfate, fluoride, and formate in virgin olive oil (VOO) by capillary electrophoresis with capacitively coupled contactless conductivity detection. The anions were extracted from VOO by a simple ultrasound-assisted aqueous liquid–liquid extraction procedure. The anions were separated in less than 3 min with good peak resolutions using a background electrolyte composed of 15 mmol L −1 histidine solution at pH 4.0, adjusted with lactic acid, and 0.6 mmol L −1 cetyltrimethylammonium hydroxide as electrosmotic flow (EOF) modifier. Tartrate was used as internal standard (I.S.). The proposed method showed good linearity and had coefficients of determination (R 2 ) ranging from 0.9984 to 0.9999. The limits of quantification (LOQ) were between 0.01 and 0.7 mg kg −1 . Recovery tests were used to evaluate the efficiency of the extraction procedure; the recovery percentages ranged from 70.2 to 118%, with a relative standard deviation (RSD) varying from 0.7 to 19.4%. The proposed method was applied to the determination of the anions in five different commercial samples of VOO. [ABSTRACT FROM AUTHOR]

The quantitative variability of isotopic and fatty acid compositions in extra virgin olive oil was investigated in relation to variety, olive ripeness index and geographical origin. The study was carried out in two environments of Umbria region (central Italy), differing in annual/seasonal temperatures and rainfalls. Significant correlation was found between oil isotope compositions and climatic seasonal changes during fruit ripening. Moreover, significant isotopic differences among cultivars were related to the period of maximum oil accumulation in the fruits and to the fatty acid profile. A carbon kinetic isotopic effect could be associated with the fatty acid elongation from palmitic to stearic acid and to the unsaturation step leading from oleic to linoleic. No correlation was found between stable isotope and fatty acid compositions during fruit ripening. The analyzed cultivar and ripening effects on oil traceability issues are discussed in order to focus the resolution power of stable isotope methodologies and the possibility to distinguish monovarietal oils from the same area. [ABSTRACT FROM AUTHOR]

Second centrifugation of olive paste is often carried out to recover the residual oil of the olive paste, leading to a product that must be marketed as raw olive pomace oil. An experimental investigation was carried out to assess yield, chemical composition, and volatile compounds of oils obtained after the first and the second centrifugation of olive paste. Olives from Coratina cultivar were used in trials and were processed by adding 1 g/100 g and 2 g/100 g of technological coadjuvant micronized talc, as well as without talc addition, as control. The obtained results evidenced that the second centrifugation determined a significant decrease of residual oil in pomace. The addition of talc determined a significant increase of oil yield respect to control without talc, but only after the first centrifugation. A scarce increase of oil yield was observed after the second centrifugation, in presence of talc, that would render economically not viable the use of a second working line. Moreover, the oil obtained after the second centrifugation showed higher extent of oxidative and hydrolytic degradation than the oil from the first centrifugation. Some volatile compounds, derived from oxidative and fermentative phenomena, were observed in specific amounts in the oil of second centrifugation. [ABSTRACT FROM AUTHOR]

Gasification is one of the most promising technologies to convert low quality fuels into more valuable ones. The main problem in the use of biomass in gasification processes is the high amount of tar released in the pyrolysis step. It is thus necessary to recover the tar and to transform it in lighter combustible gas species such as CH 4 , CO and H 2 by means of catalytic processes. In this work the gasification of olive husk is performed in order to produce a high quality syngas, composed mainly of carbon monoxide and hydrogen, using an innovative laboratory scale plant composed of a unique reactor divided into three sections. The first section is dedicated to the pyrolysis, the second to the gasification of char produced during pyrolysis and the third to the catalytic reforming of tar. In the reformer two catalysts were tested: a CeO 2 promoted bimetallic Ni–Co catalyst and a Ni catalyst, both supported on γ-Al 2 O 3 . This plant design allows one to minimize the heat dispersion enhancing the energy efficiency of the unit. [ABSTRACT FROM AUTHOR]

Results of the present work give evidence from the beneficial role of extra virgin olive of oil (EVOO) consumption towards oxidative stress and cardiovascular diseases. Polyphenols contained in EVOO are responsible for inhibiting lipoproteins oxidative damages and promoting reverse cholesterol transport process via ABCA1 pathway. [ABSTRACT FROM AUTHOR]

A 5×2×2 factorial experiment was conducted using 300 Ross 305 broiler chicks aged 3 h after removing from hatcher to examine the effects on physiological adaptive parameters of post hatch fasting (PHF; 0, 12, 24, 36, and 48 h), intrayolk sac (IYS) inoculation of olive oil (0 or 0.7ml) and sex. The weight loss percentage was significantly greater in the chicks received IYS inoculation of 0.7ml olive oil than non-injected birds at 24, 36 and 48 h age. Yolk residual utilization was 0.0664 and 0.1011 g/h in the injected and non-injected birds, respectively, over the PHF periods of 12 to 48 h. Independent of sex, liver weight was increased (P< 0.001) and breast(P<0.05) and leg percentage (P<0.05) were decreased as PHF extended from 12 to 48 h with no difference between the injected and non-injected chicks (P>0.05). Serum GLU level was decreased by 36.03 and 40.31 mg/dl in the injected and noninjected birds (P>0.05), respectively. Serum TP, ALB, CRE, URE and UA levels were significantly increased over the extended periods of fasting up to 48 h. Serum very low density lipoproteins concentration was greater in the olive oil-injected birds compared with non-injected chicks at 48 h (P<0.05). The chicks received olive oil inoculation showed greater serum triglycerides and P concentrations than non-injected birds at 36 and 48 h of age. It was concluded that IYS inoculation of 0.7ml olive oil did not aid the increased energy demands in the fasted neonate chicks resulting in greater weight loss and diverged metabolic responses presumably due to intensified ketosis. [ABSTRACT FROM AUTHOR]

As a result of the changes that occur during their use, oil from many machinery products tend to differ in term of physical and chemical composition from virgin oil. The analysis of additive, wear and contaminants element is oil will aid to understand the possible processes that alter the oil compositions. This study examine the heavy metal distribution in virgin, used, waste and recovered oil in term of their additives, contaminants and wear elements using simultaneous analysis of ICP-OES for 23 elements based on ASTM D5185 method. The results demonstrate that there is no significant change for additive element in virgin and used similar virgin oil samples. The metals for contaminants and wear elements in used, waste and recovered oil show indistinct distribution suggest that the oil lubricating, introduction of contamination foreign substances and recovery process play a role in discriminating the oil samples. [ABSTRACT FROM AUTHOR]

This study presents an analytical procedure for measuring the 87Sr/86Sr isotopic ratio in olive oil and pomace using multicollector-inductively coupled mass spectrometry (MC-ICPMS). The developed method combines liquid-liquid extraction with an acid solution and degradation of organic residues in the extract by dry ashing and oxidation by H 2 O 2 and HNO 3. The method enabled 87Sr/86Sr ratios to be obtained in olive oil with Sr content as low as 0.2 ng g−1, with a precision of 54 ppm. The method's validity was confirmed by an interlaboratory comparison using NIST SRM 2387, providing the first data on its elemental Sr (2380 ± 230 ng g−1; n = 10), and 87Sr/86Sr isotopic composition (0.70908 ± 0.00004; n = 14). The procedure was applied to olive oil and pomace samples, showing that they have an identical 87Sr/86Sr ratio, which was consistent with that determined in soils from the same orchards. The results thus revealed that Sr isotopic ratios of olive oil and pomace can both be used in geographical traceability studies of olive oil, which means that, instead of processing large volume of oil, characteristic 87Sr/86Sr signatures of olive oil can be more easily obtained by analyzing small quantities of pomace obtained by centrifuging the oil. • A new method for 87Sr/86Sr analysis of olive oil and pomace using MC-ICPMS. • Developed method enables 87Sr/86Sr analysis of olive oil with low Sr content. • Olive oil and pomace obtained by oil centrifugation have identical 87Sr/86Sr ratio. • Analysis of pomace is a simpler approach for the investigation of oil with low Sr content. [ABSTRACT FROM AUTHOR]

• Simultaneous analysis of different family compounds related to olive oil colour. • Instrument-agnostizing methodology to obtain chromatograph-independent results. • Using similarity profiles & pattern recognition methods to identify possible blends. • Use of full 3D spectro-chromatogram information increases decision-making confidence. Extra virgin olive oil is a potentially vulnerable foodstuff that can be mixed with other vegetal edible oils including poorer quality olive oils in order to obtain illicit profits. These unauthorized operations may take place at any stage of the production process and radically affect the chemical composition. In this paper, the analysis of different virgin olive oil samples before and after blending with other lower-grade olive oils in different proportions were performed. The direct analysis of the samples by (NP)HPLC-DAD in a wavelength range between 190 and 700 nm allowed the simultaneous analysis of several compound families responsible of the colour including chlorophylls, pheophytins, carotenes and tocopherols, the first three responsible for the olive oil colour. Unsupervised pattern recognition techniques applied on the chromatography-agnostic fingerprints of unblended virgin olive oil samples clearly showed the occurrence of groupings according to the sample hue (green and yellow). Two strategies, based on revealing changes in the spectrum-chromatographic fingerprints, are tested in order to detect the occurrence of such fraudulent blends: two-input class classification methods (SIMCA) and similarity analysis. The SIMCA strategy was effective only for detecting blends carried out on virgin olive oils with a greenish hue (high chlorophyll/pheophytin content). Furthermore, the similarity profile, developed and applied for the first time in this study evidences the blending in all cases irrespective of the original olive oil hue. [ABSTRACT FROM AUTHOR]

Chromatographic techniques such as GC and HPLC are traditionally used for the analysis and classification of olive oil, while NMR is another powerful technique. In this paper we used NMR for the first time to classify olive oil produced by four cultivars, namely 'Arbequina', 'Arbosana', 'Koroneiki', and 'Sikitita', planted in super-high-density frames in California, United States. We compared the results with the targeted analysis of fatty acids and triglycerides obtained by GC-FID and UHPLC-CAD, respectively. All three techniques were able to distinguish between cultivars, with fatty acids from GC-FID generating the best models. GC-FID require time-consuming sample preparation; both GC-FID and UHPLC-CAD require lengthy analysis time and protocols for different classes of compounds, while NMR is rapid and able to conduct a simultaneous broad-spectrum analysis of compounds, which led to the discovery of more biomarkers. In addition, NMR was in a good agreement with GC-FID for the determination of fatty acids, as found by Bland-Altman analysis, although in several cases it was not able to distinguish among individual fatty acids. [Display omitted] • NMR is a rapid and robust tool for the targeted and untargeted analysis of olive oil. • NMR was in a good agreement with GC-FID for the determination of fatty acids. • NMR, GC-FID, and UHPLC-CAD were able to distinguish between olive oil cultivars. • Fatty acids from GC-FID generated the best models. [ABSTRACT FROM AUTHOR]