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The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in Cheddar than in Depurple (20.9 ± 2.1 vs. 2.3 ± 0.5 mg/kg dry weight), whereas the level of tocopherols was similar (28.5 ± 4.4 vs. 33 ± 5.2 mg/kg dry weight). The Cheddar liposoluble antioxidant matter contained violaxanthin, neoxanthin, α-carotene and δ-tocopherol, not detected in Depurple. All tests increased the bioactive compounds extractability with steam oven and sous-vide displaying similar effects, lower than boiling. In boiled Cheddar cauliflower, the total carotenoids and tocopherols contents increased with cooking time until they were 13-fold and 6-fold more than in raw cauliflower, respectively. Conversely, in the Depurple variety, contents increased by half with respect to the orange variety. However, from a nutritional point of view, no differences were revealed among the three different cooking treatments in terms of vitamin A and E levels expressed in μg/100 g of fresh vegetable because of the higher water content of boiled samples that must be considered when evaluating the effect of thermal treatment on cauliflower nutritional traits.

Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels (p &lt, 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level (p &lt, 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors.

Atlantic salmon is widely consumed in the diet. When salmon fillets are submitted to cooking treatments, the high temperature could promote lipid peroxidation with a consequent reduction in product nutritional quality. For this purpose, the impact of traditional (convection) and mild (steam- and sous-vide) oven cooking treatments were assessed on the level of some selected antioxidant and oxidative status of salmon. Fatty acid profile, tocopherols (α and γ), astaxanthin and coenzyme Q10 (CoQ10) levels, as well as markers for oxidative status [peroxide value (PV), thiobarbituric acid reactive substances (TBARS), percentage of oxidized CoQ10 on total CoQ10 amount] were determined in raw and cooked whole salmon fillets. As a result, the PV did not change as consequence of all treatments while TBARS level in raw sample (0.93 ± 0.16 μmol/g) was significantly higher than those found in all cooked ones, ranging from 0.43 ± 0.10 to 0.69 ± 0.17 μmol/g. Moreover, all oven treatments preserved ω3 PUFA and tocopherol fractions and led to a significant increase of CoQ10 availability, while solely the steam oven enhanced the availability of astaxanthin while reducing CoQ10 oxidative status in fillets.

Disposal of spent espresso coffee grounds (SCG) is costly and leads to the loss of bioactive compounds that could be fractionated, in several applications. This work aimed to investigate phenolic profile, tocopherols, and antioxidant and anti-proliferative activities of SCGs ethanolic extracts from coffee powders differing in coffee provenience and composition (arabica/robusta). Tyrosol, detected for the first time in SCGs, was the most abundant phenolic measured (121–1084 mg/kg in the extract), along with 4-hydroxybenzoic acid and vanillin (885–1813 and 340–1103 mg/kg, respectively). Extract derived from 100% robusta from Guatemala (S7-R) showed the highest α- to β-tocopherol ratio of 1.2 and the highest antioxidant potential as evidenced by RACI and GAS values of −0.43 and 0.20, respectively. Moreover, S7-R showed a promising anti-proliferative activity toward human lung carcinoma cells (A549), with IC50 value of 61.2 μg/mL comparable to that given by the positive control vinblastine (IC50 value of 67.3 μg/mL).

The growing awareness of the key role of nutrition to human health status has greatly contributed to the spread of a new feeding concept: the functional nutrition. Nowadays, the foods are not exclusively a source of energy for the performance of normal metabolic processes of the body, but also the unique source of bioactive compounds. These compounds contribute to “maximize” the human health status and to “minimize” the risk of occurrence of diseases. The main challenge facing researchers and food industries is to ensure the quality attributes of foods and, simultaneously, to improve the food functionality. The present book chapter give an overview of the scientific studies conducted at the Food Science area of D3A (Department of Agricultural, Food and Environmental Sciences) with the aim to enhance the quality and the functionality of foods.

The effects induced by heat on Depurple and Cheddar (Brassica oleracea L. var. botrytis) during boiling, steaming, and sous-vide were investigated to elucidate the role of the basic cellular elements in softening and extractability of sterols and tocopherols. With this aim, an elastoplastic mechanical model was conceptualized at a cell scale-size and validated under creep experiments. The total amount of the phytochemicals was used to validate multivariate regression models in forecasting. Boiling was the most effective method to enhance the softening mechanisms causing tissue decompartmentalization through cell wall loosening with respect to those causing cell separation, having no impact on the phytochemical extractability. Sous-vide showed the lowest impact on cell wall integrity, but the highest in terms of cell separation. Steaming showed an intermediate behavior. Tissue of the Depurple cauliflower was the most resistant to the heat, irrespectively to the heating technology. Local heterogeneity in the cell wall and cell membrane, expected as a plant variety-dependent functional property, was proposed as a possible explanation because sterol extractability under lower heat-transfer efficiency, i.e., steaming and sous-vide, decreased in Depurple and increased in Cheddar as well as because the extractability of sterols and tocopherols was greater in Cheddar.

Epidemiological studies have linked high consumption of meat with major age-related diseases including cardiovascular diseases. Abnormal postprandial increases in plasma lipids after a meat meal have been hypothesized among the pathogenetic mechanisms. However, it is still unknown if the postprandial serum derived after a normal meat meal is able to affect endothelial function, and if the type of meat and the age of the donors are critical factors. Here, we show the effects of postprandial sera derived from healthy adults and elderly volunteers who consumed meat meals on human coronary artery endothelial cell (HCAEC) oxidative stress, gene expression, DNA damage, and cellular senescence. We observed that a single exposure to postprandial serum induces a slight increase in ROS that is associated with modulation of gene expression pathways related to oxidative stress response and metabolism. The postprandial-induced increase in ROS is not associated with a measurable DNA oxidative damage. However, repeated exposure to postprandial serum induces an acceleration of cellular senescence. Taking into account the deleterious role of cellular senescence in age-related vascular diseases, the results suggest a new mechanism by which excessive meat consumption and time spent in postprandial state may affect health status during aging.

This work aims to evaluate and compare, for the first time, the effects of extra virgin olive oil (EVOO) and hybrid palm oil (HPO) supplementation on the fatty acid profile and phospholipid (PL) molecular species composition of human erythrocyte membranes. Results supported the effectiveness of both HPO and EVOO supplementation (3 months, 25 mL/day) in decreasing the lipophilic index of erythrocytes with no significant differences between HPO and EVOO groups at month 3. On the other hand, the novel and rapid ultraperformance liquid chromatography-tandem mass spectrometry method used for PL analysis reveals an increase in the levels of phosphatidylcholine and phosphatidylethanolamine species esterified with polyunsaturated fatty acids. This work demonstrates the ability of both EVOO and HPO to increase the degree of unsaturation of erythrocyte membrane lipids with an improvement in membrane fluidity that could be associated with a lower risk of developing cardiovascular diseases.

Emmer wheat (EW, Triticum dicoccum) grows under adverse climatic and soil conditions in the hilly areas of Italy and other temperate regions. So far, EW has been used for pasta or bakery products. The malt obtained from EW was used to produce a light beer, a double malt beer, and beers with 50% (B50) and 30% (B30) EW malt combined with barley malt. These top-fermented beers showed a sweet, fruity, citrus character. The different sensory impact and chemical composition (betaglucans and flavanoids) of the beers was related to the germinative energy of EW and the different proportions of malted EW and barley malt. The light beer combines the moderate alcohol (3% vol.) with a good intake of natural antioxidants (total phenolic content, TPC, 85 mg l−1), whereas B50 showed a high TPC (109 mg l−1) and the highest beta-glucan content (27 mg l−1).

The phenols and fatty acids profile and in vitro antioxidant and hypoglycaemic activity of seed, peel, pulp or pulp plus seeds of Colombian fruits from Solanaceae and Passifloraceae families were investigated. Ultra-High Performance Liquid Chromatography (UHPLC)-High Resolution Mass Spectrometry (HRMS) revealed the presence of chlorogenic acid as dominant phenolic compound in Solanaceae samples. Based on the Relative Antioxidant Score (RACI) and Global Antioxidant Score (GAS) values, Solanum quitoense peel showed the highest antioxidant potential among Solanaceae samples while Passiflora tripartita fruits exhibited the highest antioxidant effects among Passifloraceae samples. P. ligularis seeds were the most active as hypoglycaemic agent with IC50 values of 22.6 and 24.8 &mu, g/mL against &alpha, amylase and &alpha, glucosidase, respectively. Considering that some of the most promising results were obtained by the processing waste portion, its use as functional ingredients should be considered for the development of nutraceutical products intended for patients with disturbance of glucose metabolism.

In the present study, we assessed for the first time the changes in the antioxidant capacity, total phenolic content, and polyphenolic composition of interspecific hybrid palm oil extracted from Elaeis oleifera × Elaeis guineensis (O × G, Coari × La Me cultivar) during the fruit ripening process 18, 20, 22, and 24 weeks after anthesis. A progressive decrease (p < 0.05) of phenolic content occurred during fruit development together with marked changes in polyphenol profiles. Significant negative correlations were established between antioxidant activity measured by TEAC (R = -0.954; p < 0.05) and ORAC (R = -0.745; p < 0.05) and the fruit ripening stage, while a positive correlation between total phenolic content was found using either the TEAC assay or the ORAC assay. The highest DPPH radical scavenging activity was also obtained with oils extracted at 18 WAA. These results highlight that O × G fruits of early ripeness represent a better source of phenolic compounds and may provide extracts with higher antioxidant activities when hybrid palm oil is aimed to be used as a functional ingredient for the development of food or food products with antioxidant properties.

The effects of deep-fat frying performed using different culinary fats (extra virgin olive oil, conventional sunflower oil and high-oleic sunflower oil) and different frying temperatures (160 and 180 °C) on the composition of the preponderant fish phospholipid classes, phosphatidylethanolamine (PE) and phosphatidylcholine (PC), were investigated on Sardina pilchardus. The total fish lipid fraction was injected into the HPLC system coupled on line with a second order mass spectrometer (MS–MS) by means of electronebulization interface (ESI), without a prior clean-up of the phospholipid fraction. The deep-fat frying process caused significant changes on PE and PC molecular species composition of the fish fillet. In all cases, the deep-fat frying process caused a significant (P Both PE and PC compositions were not influenced by the frying temperature, whereas the nature of the culinary fat had an effect on the PC composition. Particularly, the frying tests with conventional sunflower oil produced a statistically significant increase of PC species containing saturated/polyunsaturated fatty acids and a significant decrease of PC species formed by the combination of two polyunsaturated fatty acids.

Acrylamide (AA) levels in conventional (n = 112) and traditional (n = 43) Colombian foods were analysed by gas chromatography with mass spectrometry (GC/MS) detection. Samples included: infant powdered formula, coffee and chocolate powders, corn snacks, bakery products and tuber-, meat- and vegetable-based foods. There was a wide variability in AA levels among different foods and within different brands of the same food, especially for coffee powder, breakfast cereals biscuits and French fries samples. Among the conventional foods tested, the highest mean AA value was found in bakery products, such as biscuit (1104 µg kg(-1)) and wafer (1449 µg kg(-1)), followed by potato chips (916 µg kg(-1)). On the other hand, among the traditional foods, higher AA amounts were detected in fried platano (2813 µg kg(-1)) and yuca (3755 µg kg(-1)) compared to other products. Interestingly, the arepa, a traditional Colombian bakery product made with corn flour, showed a lower AA content (< 75 µg kg(-1)) when compared with similar bakery products tested, such as soft bread (102-594 µg kg(-1)), which is a made with wheat flour.

This paper aims to provide a solid base for the utilisation of pomegranate whole seed ethanolic extract (PSEE) as a nutraceutical/functional food ingredient. PSEE was tested for its antioxidant and antiproliferative activities against different human cancer cell lines. Bioactive lipid compounds were identified by studying the PSEE lipid portion. PSEE exhibited a protection of lipid peroxidation threefold higher than a positive control. PSEE showed a promising antiproliferative activity against hormone dependent prostate carcinoma LNCaP, with an IC50 value 3 times lower than the positive control vinblastine, and against human breast cancer cell lines (IC50 = 9.6 μg/ml). PSEE contained lipid bioactive compounds, such as neutral lipids, consisting of 72.8% punicic acid, glycolipids and phospholipids rich in essential fatty acids (α-linoleic and α-linolenic acids). Due the presence of bioactive compounds and the remarkable antiproliferative activity, the use of PSEE as a value-added ingredient in formulations of products aimed to prevent diseases, especially cancer, could be promoted.

Uterine leiomyomas (fibroids or myomas) are the most common benign tumors of premenopausal women and new medical treatments are needed. This study aimed to determine the effects of omega-3 fatty acids on the lipid profile, membrane architecture and gene expression patterns of extracellular matrix components (collagen1A1, fibronectin, versican, or activin A), mechanical signaling (integrin β1, FAK, and AKAP13), sterol regulatory molecules (ABCG1, ABCA1, CAV1, and SREBF2), and mitochondrial enzyme (CYP11A1) in myometrial and leiomyoma cells. Myometrial tissues had a higher amount of arachidonic acid than leiomyoma tissues while leiomyoma tissues had a higher level of linoleic acid than myometrial tissues. Treatment of primary myometrial and leiomyoma cells with eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) reduced the monounsaturated fatty acid (MUFA) content and increased the polyunsaturated fatty acid (PUFA) content in both cell types. Myometrial and leiomyoma cell membranes were in the liquid-crystalline phase, but EPA- and DHA-treated cells had decreased membrane fluidity. While we found no changes in the mRNA expression of ECM components, EPA and DHA treatment reduced levels of ABCG1, ABCA1, and AKAP13 in both cell types. EPA and DHA also reduced FAK and CYP11A1 expression in myometrial cells. The ability of omega-3 fatty acids to remodel membrane architecture and downregulate the expression of genes involved in mechanical signaling and lipid accumulation in leiomyoma cells offers to further investigate this compound as preventive and/or therapeutic option.

The effect of a dietary oregano aqueous extract on meat fatty acid profile, quality, and consumer acceptance in chickens fed a diet rich in polyunsaturated fatty acids (PUFA) was evaluated in 3 consecutive trials.For each trial, 171 day-old Ross 308 chicks were randomly divided in replicates of 19 birds each and assigned to one of 3 experimental diets: 1) basal control diet, 2) basal diet supplemented with 0.2 g/kg of oregano aqueous extract, and 3) basal diet supplemented with 150 ppm of vitamin E (as positive control). To better analyze the antioxidant activity of both oregano and vitamin E, all the experimental diets were enriched with a fatty acid supplement consisting in a mixture of PUFA at the same dose (1.16 %) in both starter and finisher feeds. Oregano supplementation positively influenced (P < 0.05) broiler live performance. No differences were observed in physicochemical or proximal composition or in total fatty acid composition of breast meat. Dietary oregano influenced meat composition in terms of total phenolic content, antioxidant capacity, and thiobarbituric acid-reactive substances, improving meat resistance to oxidation, compared to both other groups. During consumer tests, meat from the 3 dietary groups obtained the same liking score in a blind session. Under informed condition, consumer perception was positively influenced by labeling for all the considered attributes. Furthermore, consumers showed a higher expectation for meat derived from chickens fed the oregano extract when compared to that deriving from the other 2 groups.Results obtained in the present study allow stating that using oregano aqueous extract in diets enriched with PUFA can represent a valid solution to increase live weight of chickens, improve resistance to oxidation of meat, and positively influence consumer perception of poultry meat.

The olive paste obtained after crushing was fast preheated under different time/temperature conditions and then malaxed in an industrial oil mill (600 kg Frantoio/Leccino olive blend). Legal parameters (peroxides, free acidity and sensory panel), oil yield, total phenolic content, oxidative stability and phenolic profile were monitored during 12 months of storage of the virgin olive oil (VOO) kept in closed bottles in the dark. A fast preheating not longer than 72 s at 38 °C without malaxation lead to an extra VOO with a shelf-life of at least 12-months, similarly to the traditional EVOO obtained with malaxation. A fast preheating not longer than 72 s at 38 °C followed by 10 min malaxation lead to an EVOO with a ‘mild’ sensory profile and a shelf life of at least 12-months. Thus, the use of a specific designed fast preheater instead or before (a shortened) malaxation allows to obtain an EVOO with a low bitter/pungent attribute from olives which are rich of (sometimes unpleasant) phenolic compounds with the aim to meet the preference of targeted groups of consumers. Time and temperature of fast preheating are the critical parameters of the process.

The phospholipid molecular species and the main peptide molecules of wheat sprout hydroalcoholic extract have been fully characterized by normal-phase high performance liquid chromatography coupled online with positive electrospray ionization tandem mass spectrometry. The extract that resulted was rich in phospholipid molecular species formed by the combination of the two essential fatty acids (α-linoleic and α-linolenic). These species accounted for 51.7% of total phosphatidic acid, 47.3% of total phosphatidylethanolamine, 37.7% of total phosphatidylcholine, and 14.1% of total phosphatidylinositol. The last one showed the highest amounts of species containing palmitic acid, thus representing the most saturated phospholipid class. The extract was also shown to contain several peptide sequences with both potential antioxidant domains and interaction sites for phospholipids (i.e., H-Ala-Gly-Ser-Met-Met-Cys-NH2, H-Tyr-Met-Thr-Val-Val-Ala-Cys-NH2, etc.); this latter finding can have a highly positive impact on the poor peptides bioavailability. Because of the presence of essential fatty acids-rich phospholipids and bioactive peptides, wheat sprout hydroalcoholic extract can be considered a potential functional food ingredient.

The composition and structure of triacylglycerols (TAGs) and partial glycerides of crude palm oil obtained from interspecific hybrid Elaeis oleifera×Elaeis guineensis, grown in Colombia, were fully characterised and compared to data obtained by analysing crude African palm oil. Hybridisation appears to substantially modify the biosynthesis of fatty acids (FAs) rather than their assembly in TAGs. In fact, total FAs analysis showed significant differences between these two types of oil, with hybrid palm oil having a higher percentage of oleic acid (54.6 ± 1.0 vs 41.4 ± 0.3), together with a lower saturated fatty acid content (33.5 ± 0.5 vs 47.3 ± 0.1), while the percentage of essential fatty acid, linoleic acid, does not undergo significant changes. Furthermore, 34 TAG types were identified, with no qualitative differences between African and E. guineensis×E. oleifera hybrid palm oil samples. Short and medium chain FAs (8:0, 10:0, 12:0, 14:0) were utilised, together, to build a restricted number of TAG molecular species. Oil samples from the E. guineensis×E. oleifera hybrid showed higher contents of monosaturated TAGs (47.5-51.0% vs 36.7-37.1%) and triunsaturated TAGs (15.5-15.6% vs 5.2-5.4%). The sn-2 position of TAGs in hybrid palm oil was shown to be predominantly esterified with oleic acid (64.7-66.0 mol% vs 55.1-58.2 mol% in African palm oil) with only 10-15% of total palmitic acid and 6-20% of stearic acid acylated in the secondary position. The total amount of diacylglycerols (DAGs) was in agreement with the values of free acidity; DAG types found were in agreement with the representativeness of different TAG species.

The aim of this study was to evaluate the influence of different skin contact percentage (0, 150 and 600 g L −1 of pomace), on the phenolic content and on the reduced glutathione levels in white Verdicchio musts and in the derived wines by using reductive conditions in an industrial winery. The results were compared with those from a control must obtained without maceration. The samples were taken after pressing, during alcoholic fermentation and after six months of storage. The skin contact in low-oxygen atmosphere lead to an increase of the phenolic content and glutathione in must and white wine. At the end of fermentation, the macerated samples with pomace at 600 g L −1 showed higher reduced glutathione and phenolic content, with respect to the other samples. Glutathione and tyrosol were positively correlated with yeast activity but then decreased during ageing. Ethyl caffeate increased in all samples during fermentation and wine ageing, thus confirming its origin as a condensation product between caffeic acid and ethanol after the hydrolysis of caftaric acid.

A traditional sweet dessert wine from Saracena (Italy), made with nonmacerated local white grapes (Guarnaccia, Malvasia and Moscato), was analyzed for phenolics and aroma profile and antioxidant activities. The most abundant classes of phenols identified by high-performance liquid chromatography were hydroxybenzoic acids and flavan-3-ols, where gallic acid showed the highest content (376.5 mg/L). The analysis by solid phase microextraction-gas chromatography-mass spectrometry revealed the presence of superior alcohols (from iso-butanol and iso-amyl alcohol up to 2-phenylethanol) and their ethyl esters, terpenes (such as linalool), furfuryl compounds, and free fatty acids (up to palmitic acid) as the key odorants of this wine. The antioxidant activity, evaluated by different in vitro assays 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and β-carotene bleaching test), showed that passito wine had a radical scavenging activity (IC50 value of 0.03 v/v against DPPH·) and inhibited linoleic acid oxidation with an IC50 value of 0.4 v/v after 30 min of incubation.

The effect of dietary supplementation with vitamin E, oregano, and prebiotic on fatty acids and oxidative profiles of rabbit meat (loin and hind leg) was evaluated. New Zealand white rabbits weaned at 30 days of age were fed with one of six diets until 80 days of age: standard diet includingω3 polyunsaturated fatty and conjugated linolenic acids sources (S) and five diets adding vitamin E (150 ppm, E), oregano water extract (2 g/kg feed diet, O), prebiotic (THEPAX® 1.5 g/kg feed diet, T), vitamin E plus prebiotic (TE), and oregano water extract plus prebiotic (TO), respectively. The lipid oxidative status (TBARS) showed lower values with respect to S, mainly when vitamin E was administered. In particular, all the experimental diets decreased TBARS values with respect to the control group in the loin, but no effect was found in the hind leg. In all feed samples, the amounts of fatty acid classes increased in the following order: polyunsaturated fatty acids > monounsaturated fatty acid > saturated fatty acid. The dietary supplementations did not affect the fatty acid composition of meat. The experimented diets compared to the control were not able to provide a selective increase of bioactive fatty acid in meat samples; however, the six nutritional strategies led to highly nutritional rabbit meat with an interesting value of theω6/ω3 ratio.

The profile and distribution of fatty acids in neutral lipids, phosphatidylethanolamine and phosphatidylcholine of appreciated crustaceans species caught in the Adriatic Sea during the autumn months, namely caramote prawn ( Penaeus kerathurus ), mantis shrimp ( Squilla mantis ) and crab ( Liocarcinus vernalis ), were investigated. The crab’s total fatty acid profile significantly differed from that of caramote prawn and mantis shrimp. Crab was the most valuable dietary source of omega-3 polyunsaturated fatty acids ( n –3 PUFA), with approximately 2-fold higher eicosapentaenoic acid content (131.6 ± 31.6 mg/100 g of edible part) than caramote prawn and mantis shrimp. The caramote prawn presented the highest furan fatty acids (F-acids) level (2.5 ± 0.5 mg/100 g). All crustaceans preferentially accumulated the n –3 PUFA in phosphatidylethanolamine fraction. The F-acid distribution among the lipid classes changed according to the crustacean species. Crab presented F-acids mainly in the neutral lipid whereas caramote prawn contained them predominantly in the phospholipids. On the contrary, F-acids were not detected in the phosphatidylcholine of mantis shrimp. These differences in the distribution suggest different nutritional and health properties given by the consumption of the crustaceans investigated. Moreover, the F-acid profile of the different lipid classes could be used to discriminate these crustaceans.

Preserving food to extend its shelf life, while ensuring its safety and quality parameters such as color, avor, texture, and nutritional value, is a central preoccupation of the food industry and consumer. Food preservation usually involves preventing the growth of bacteria or fungi (such as yeasts). These microorganisms may be present in the soil, on the food, in the water of the fresh food, in the air, on equipment, or on a work surface. Sufcient heat for a specied length of time kills microorganisms and insures a safe product. Among microorganism involved in serious food poisoning, there is the obligate anaerobe Clostridium botulinum, which produces an acute toxin called botulin toxin within the food, leading to severe illness or death. The spores of C. botulinum are not affected by boiling water at 212°F or 100°C. This organism produces no gas or obvious taste and remains undetected by taste or smell (Brin, 1997).

The beneficial health effects of extra virgin olive oil are due to both its high content of monounsaturated fatty acids and its high content of phenolic compounds, which have recently attracted research interest. In this context, the aim of this work was to examine the in vitro antioxidant and antiproliferative activities of the phenolic extract obtained from extra virgin olive oil from O. europea cultivar ‘Frantoio’ (samples 1–4), one of the main varieties cultivated in Italy. The total phenolic content was determined by Folin–Ciocalteu method and instead the phenolic profile was obtained by HPLC coupled to a diode array detector and mass spectrometry. Extra virgin olive oil extracts exhibited high antioxidant activity through different mechanisms of action and these activities are related to the phenolic content. Sample 3 demonstrated the strongest free radical scavenging activity with IC50 value of 56.5 μg/mL. The reducing ability measured with FRAP assay revealed that samples ranged from 91.3 to 156 μ...

This study investigates the stereospecific distribution of fatty acids across the triacylglycerol molecules in breast milk obtained at three different periods of lactation. Fatty acids were distributed within the three sn-positions of the glycerol backbone in a highly specific pattern; the shorter fatty acids tend toward the sn-2 and sn-3 positions of the glycerol molecule, whereas the longer chain fatty acids are more in the sn-1 and sn-3 position. Significant differences in fatty acid composition occurred between lactation times, but factors affecting the fatty acids content do not alter their regiospecific fatty acyl profile, although the quantities in each position can be changed. This suggests that the fatty acids regiodistribution profile in human milk related to the optimal infant growth should be used as a standard for the preparation of infant formulas.

The Traditional Balsamic Vinegar of Modena (TBVM) is a high-valuable Italian specialty that, for reasons not yet fully explained, may undergo non-equilibrium degrading phenomena involving phase separation and flow arrest caused by solidification with or without crystalline order. TBVM was probed for its microstructure and composition as well as for its flow ability under low- and high shear limits. Results indicated vinegar concentration, temperature and viscosity as three independent variables affecting the extent of solidification in TBVM. Polymer-mediated mechanisms and diffusion-limited kinetics were hypothesized for structure development. Three main experimental evidences offered a convincing proof unifying all solidification phenomena observed in TBVM under the concept of colloidal jamming transition: (i) simultaneous presence of fractal-like aggregated colloids and polydispersed biopolymers; (ii) non-linear shear dependence above a critical level of vinegar concentration; (iii) a modified Krieger–Dougherty model satisfactorily described scaling behavior of relative viscosity accounting for the fractal dimension of jammed structure. Threshold for jamming in TBVM was defined in terms of critical concentration of the overall structure-active constituents (corresponding to 72°Bx and 40% w/w of the main sugars) and maximum resistance to the Newtonian flow (the onset for shear-thinning flow was achieved with a low-shear limiting viscosity of about 0.95 Pa·s).

The composition of triacylglycerols (TAGs) is a very useful parameter to understand several properties of creams and anhydrous milk fat products such as nutritional value, technological applications, and textural properties. In this paper, the molecular species of TAGs of equine milk were identified using a combination of non-aqueous reversed phase high-performance liquid chromatography, electrospray ionization mass spectrometry and high temperature gas chromatography and were then compared to the TAGs composition of human milk. The data showed that equine milk contained a complex mixture of different TAGs molecular species resulting from the widest range of its fatty acids as compared to human milk. In particular, the largest differences in TAGs composition between equine and human milk concerned TAGs containing medium-chain fatty acids; for C8, C10, and C12. In terms of carbon number (CN), TAGs with CN36–CN46 were the most abundant in equine milk with a maximum concentration at CN44 (15.3%), while TAGs with CN44–CN52 were the predominant in human milk with a maximum of CN52 (30%). For both milks studied, the experimentally determined distributions of TAGs molecular species deviated from those predicted by the random hypothesis. TAGs with CN44 corresponding to a fatty acids carbon number distribution of C8/C18/C18, C12/C14/C18, and C10/C16/C18 were apparently preferentially synthesized in equine milk. Whereas, in human milk, mixed TAGs with CN52 containing C16/C18/C18 fatty acids were much higher than would be expected from the random calculation.

The Traditional Balsamic Vinegar of Modena (TBVM), an Italian valuable specialty produced from cooked grape must becomes viscous through a long-ageing process. TBVM may undergo jamming transition which causes its depreciation. A liquid and jammed TBVM were investigated for their microstructure and elemental composition by coupling two non-destructive techniques, i.e. Environmental Scanning Electronic Microscopy (ESEM) and Energy Dispersive X-Ray Spectroscopy (EDS). The same samples were also analyzed for their molecular size distribution by Size Exclusion Chromatography (SEC) and their shear viscosity with a stress-controlled rheometer. TBVM in the jammed state behaved as a pseudoplastic fluid due to the presence of nitrogen-free polymers with a molecular size dispersion lower than a liquid TBVM, the latest showed the Newtonian flow behavior. TBVM solid particles detected close to jamming transition showed a C/O ratio of 2.5 (liquid TBVM) and 3.7 (jammed TBVM), thus much higher than the main TBVM constituents (glucose, fructose and acetic acid). The Fe and Mg content was higher and pH was lower in the jammed TBVM. It was hypothesized that jamming transition in TBVM was the result of the unbalance between two time-dependent phenomena, i.e. the increase of the bulk viscosity and the structure relaxation of nitrogen-free polymers.

The metal chelating activity, antioxidant properties, and the effect on carbohydrate-hydrolyzing enzymes of Ethiopian spice blend Berbere have been investigated. Berbere contains a total amount of phenols corresponding to 71.3 mg chlorogenic acid equivalent per gram of extract and a total flavonoid content of 32.5 mg quercetin equivalent per gram of extract. An increase of the resistance towards forced oxidation was obtained when Berbere was added to sunflower oil. In order to evaluate the bioactivity of the non-polar constituents, an n-hexane extract was obtained from Berbere. The gas chromatography-mass spectrometry analysis revealed the presence of 19 fatty acids constituents (98.1% of the total oil content). Among them, linoleic acid was the major component (72.0% of the total lipids). The ethanolic extract had the highest ferric-reducing ability power (35.4 μM Fe(II)/g) and DPPH scavenging activity with a concentration giving 50% inhibition (IC(50)) value of 34.8 μg/ml. Moreover, this extract exhibited good hypoglycemic activity against α-amylase (IC(50) = 78.3 μg/ml). In conclusion, Ethiopian spice blend Berbere showed promising antioxidant and hypoglycemic activity via the inhibition of carbohydrate digestive enzymes. These activities may be of interest from functional point of view and for the revalorization of the spice blend in gastronomy also outside the African country.

The composition and regiodistribution of fatty acids influence the physical and the nutritional properties of milk fat. The aim of this study was to determine the fatty acid composition and the triacylglycerols’ (TAGs) structure of mare’s milk collected on days 20, 40, and 150 postpartum. Differences in the composition of fatty acids occurred between lactation times. A higher proportion of saturated fatty acids, mainly capric (C10:0) and lauric (C12:0) acids, were detected on day 20 in lactation milk TAGs and long-chain unsaturated fatty acids detected on days 40 and 150 lactation milk TAGs. Mare’s milk had interesting nutritional properties due to a high content in essential fatty acids (23.72%). Despite variations in the regiodistribution between lactation periods, fatty acids were generally distributed within the TAGs’ molecules of mare’s milk in a highly specific fashion: from 71.84% to 79.50% saturated fatty acids were mainly esterified in the sn-2 position while unsaturated fatty acids were always preferentially esterified in the sn-1 and sn-3 positions. These results suggest some degree of non-randomness in TAG’s biosynthesis. The fatty acid composition, in particular the level of unsaturation and chain length appeared to be important selectivity factors in the distribution of fatty acids in TAGs’ molecules.

Mediterranean diet health benefits have been partially attributed to the dietary consumption of extra virgin olive oil (VOO). Most recent interest has focused on the biologically active phenolic compounds naturally present in VOO. Selected VOO from Italy were investigated for their phenolic profile and inhibitory activity against α-glucosidase and α-amylase, as well as angiotensin-converting enzyme (ACE). These enzymes have been linked to hyperglycemia-associated to hypertension. The total phenolic content (Folin-Ciocalteu) ranged from 109 to 250 mg/kg of oil and was well correlated with the high-performance liquid chromatography (HPLC) data (r2 = 0.8533). The phenolic profile obtained by HPLC revealed the presence of 3,4-dihydroxyphenylethanol (3,4-DHPEA; 2.9 ± 2 mg/kg) and p-hydroxyphenylethanol (p-HPEA; 2.6 ± 1.3 mg/kg), as the main phenolic alcohols. Secoiridoids and their derivatives were also detected in high concentration in all samples, particularly 3,4-DHPEA-EDA (55 ± 38 mg/kg) and p-HPEA-EDA (42 ± 14 mg/kg). Vanillic acid (1.8 ± 1.1 mg/kg), vanillin (1.2 ± 0.5 mg/kg), p-coumaric acid (0.94 ± 0.7 mg/kg), apigenin (1.0 ± 0.2 mg/kg) and luteolin (2.4 ± 0.5) were also identified. All samples demonstrated a stronger activity against α-glucosidase with respect to α-amylase. The sample that was richer in phenolics showed a half maximal inhibitory concentration of 184 and 258 µg/mL against α-glucosidase and α-amylase, respectively. The same sample exhibited the highest activity against the ACE. In conclusion this in vitro study evidenced the hypoglycemic and ACE inhibitory activities of VOOs phenolic extracts. The multivariate statistical model pointed out that the effect of secoiridoids was more pronounced than flavonoids. PRACTICAL APPLICATIONS In this study potential health benefits of extra virgin olive oil micronutrients (phenolic compounds) were confirmed through assays for the two major carbohydrate digestive enzymes, α-glucosidase and α-amylase as well as for the angiotensin I-converting enzyme. These enzymes have been linked to hyperglycemia-associated to hypertension that is a common condition especially in a late diabetic stage. The in vitro inhibitory activities that were encountered for these enzymes provide a strong biochemical rationale for further in vivo studies and dietary management strategy for patients affected by diabetes type 2 and/or hypertension.

Polyglucosamine (PG) is a low-molecular-weight chitosan (125 kDa) mixed with vitamin C and tartaric acid in standardised proportions. The aim of this study was to determine its effect on the body weight of male rats and clarify the mechanism of action. Three groups of 12 young male rats were fed a standard diet, or a diet containing PG (1% or 2%), for nine weeks. Body weight, food and water intake, and total cholesterol and triglyceride levels were measured before and at the end of treatment; low-density (LDL) and high-density lipoproteins (HDL), the amount of faeces, and their lipid, glucose and acetate content were also measured at the end of treatment. Total body weight increased by 234 ± 44.2 g in the controls, 233 ± 32.4 g in the rats fed PG 1%, and 206 ± 32.8 in those fed PG 2%; the weight increase was significantly less only in the PG 2% group, with the greatest difference being reached after four weeks (p Dietary PG 2% reduces body weight, increases faecal weight (and faecal lipid and water content), and makes available fats and glucose as fuel for colon bacteria, as indicated by the higher acetate content.

Camel ( Camelus dromedarius ) milk fat triacylglycerols (TAGs) were characterized using high performance liquid chromatography, electrospray ionization mass spectrometry and high temperature gas chromatography. The complex nature of the fat meant that prefractionation was necessary to provide simpler fractions for more detailed molecular analyses. Data showed that camel fat contained a wide variety of molecular weight species. No predominant TAG was synthesized by the mammary gland. Of the quantified TAGs, 99% contained at least one of the four major fatty acids (FAs), i.e., C 14:0 , C 16:0 , C 18:0 , C 18:1 (that by themselves represented 74% of the total FAs), and about 75% contained at least one unsaturated FA. Experimentally determined distributions of TAG molecular weights deviated from distributions predicted by a random hypothesis method. Mixed TAGs containing C-14, C-16 and C-18 FAs were preferentially synthesized by the mammary gland to the detriment of TAGs rich in medium chain FAs or long chain FAs alone.

This study investigates the seed oils obtained from two different varieties of Opuntia ficus-indica (Sanguigna and Surfarina) growing in Sicily, Italy. Soxhlet and ultrasound-assisted extraction procedures are used to obtain the seed oils. The fatty acid profile, γ-tocopherols, carotenoid content, and the bioactivity in terms of the antioxidant effects (using ABTS, DPPH, FRAP, and β-carotene bleaching tests), and carbohydrate-hydrolysing enzyme inhibitory activity (α-amylase and α-glucosidase) are determined. The extraction procedure does not significantly affect the fatty acid composition of the oil, but it does affect the tocopherol and carotenoid contents, as well as the antioxidant and inhibitory activities. All the oil samples are rich in polyunsaturated fatty acids, especially linoleic, and oleic acids. Soxhlet extraction proves to be the best extraction procedure to enrich the oils in γ-tocopherol. Relative antioxidant capacity index (RACI) and global antioxidant score (GAS) analyses are applied to evaluate the antioxidant potential of the Sanguigna variety oil extracted with the Soxhlet apparatus that is shown to be the most active. The same oil also shows the highest α-amylase inhibitory activity (IC 50 value of 40.9 μg mL −1 ), which is better than that reported for acarbose used as a positive control. Practical Applications: This study is the first to evaluate the effect of oil extraction technologies on the bioactive compound levels and antioxidant and hypoglycaemic activities of cactus pear seed oil, which is a by-product of fruit processing. The findings will contribute to the valorization of food by-products. The results provide useful information to select the most valuable technological conditions for oil extraction to preserve the bioactive compounds and the biological activity of the vegetable by-product extracts, such as seed oil. Cactus pear seed oil obtained by the traditional extraction procedure (Soxhlet) represents a promising source of healthy compounds, particularly of carotenoids and γ-tocopherol, used not only as antioxidants to preserve lipid components in food preparation but also as functional ingredients due to their hypoglycaemic effect. Effect of extraction procedure on chemical composition, antioxidant potential, and hypoglycaemic activity of cactus pear seed oils.

White grapes (Chardonnay, Grechetto and Orvieto) were vacuum-pressed (up to −0.99·10 5 Pa) using two different 250-hL membrane presses (with or without nitrogen as a blanketing gas). Nitrogen gas increased the total phenolic content of the musts by 21% (Folin index) and 16% (HPLC method). The fraction of oxidized phenolics was inversely correlated with the total phenolic (Folin) index ( R = −0.803, P = 0.0002). The strongest protective effect of nitrogen on phenolics was observed in Chardonnay and Grechetto musts, whose mean fraction of browned phenolics decreased by 87% and 10%, respectively, with respect to normal conditions. Total browning of the musts was significantly positively correlated with catechin ( R = 0.590, P = 0.016) and gallic acid ( R = 0.505, P = 0.046) only in the case of normal atmosphere. GRP was a marker of must oxidation only in the case of normal atmosphere ( R = 0.737, P = 0.001), but was uncorrelated with total browning when the vacuum press tank was filled with nitrogen. Quercetin glucoside showed opposite correlations with respect to GRP. Nitrogen gas is therefore particularly recommended not only in positive pressure, but also for vacuum-pressing of white grapes containing high levels of catechin or gallic acid due to early harvest or peculiar varietal composition.

In the lipid fraction of camel (Camelus dromedarius) milk the percentage of saturated fatty acids (SFAs) was 62.8% with a content of palmitic acid of 28.5%. The unsaturated fatty acid (UFA) fraction was dominated by oleic and palmitoleic acids. Enzyme digestion and chemical degradation methods were used to determine the intramolecular fatty acid (FA) composition and then the intermolecular FA distribution in the three sn-positions of the triacylglycerols of the camel milk. FAs showed a specific preference for a particular position: in all samples studied, SFAs were prevalently esterified in the sn-2 position, while UFAs occupied mainly the sn-1 and sn-3 position. As the carbon chain lengthened from 8 to 16 the percentages of SFAs decreased in the sn-2 position and increased in the outer positions. Such data indicated that the length of the carbon chain could be a discriminating factor in the acylation process of SFAs.

The object of the present study was to investigate the in vitro antioxidant properties and cholinesterase inhibitory activity of Salvia leriifolia Benth extracts and fractions. The functional role of herbs and spices and their constituents is a hot topic in food-related plant research. Salvia species have been used since ancient times in folk medicine for cognitive brain function and have been subjected to extensive research. Thus, we hypothesize that S leriifolia , because of its functional properties, would be a good candidate to use as a nutraceutical product for improving memory in the elderly or patients affected by Alzheimer disease (ad). To test this hypothesis, we examined the cholinesterase inhibitory activity using the modified colorimetric Ellman's method against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). The n -hexane exhibited the highest activity, with inhibitory concentration 50% (IC 50 ) values of 0.59 and 0.21 mg/mL, for AChE and BChE, respectively. This extract was fractionated, and 9 of these fractions (A-I) were obtained and tested. Fraction G, characterized by the presence of sesquiterpenes as major components, was the most active against AChE (IC 50 = 0.05 mg/mL). Because oxidative stress is a critical event in the pathogenesis of AD, we decided to screen the antioxidant activity (AA) using 2,2-diphenyl-1-picrylhydrazyl test, β -carotene bleaching test, and bovine brain peroxidation (thiobarbituric acid) assay. The ethyl acetate extract showed the highest activity, with IC 50 values of 2 and 33 μ g/mL on β -carotene bleaching test and thiobarbituric acid test, respectively. These results suggest potential health benefits of S leriifolia extracts. However, this finding requires additional investigation in vivo.

Furan fatty acids (F-acids) were characterised in the fillet of European hake ( Merluccius merluccius ) , horse mackerel ( Trachurus trachurus ), common sole ( Solea solea ), European anchovy ( Engralius encrasicolus ), Atlantic mackerel ( Scomber scombrus ), European pilchard ( Sardina pilchardus ) was harvested in Adriatic Sea during the spring and the summer. The main F-acids were of the saturated series: 12,15-epoxy-13-methyleicosa-12,14-dienoic acid [MonoMe(11,5)] in European hake and 12,15-epoxy-13,14-dimethyleicosa-12,14-dienoic acid [DiMe(11,5)] in all the other fish species; 12,15-epoxy-13,14-dimethyloctadeca-12,14-dienoic acid, 10,13-epoxy-11-methyloctadeca-10,12-dienoic acid and 14,17-epoxy-15,16-dimethyldocosa-14,16-dienoic acid were present in all fish species in trace amounts. Other identified F-acids were the olefinic congeners 12,15-epoxy-13,14-dimethyleicosa-12,15,16-trienoic acid and 12,15-epoxy-13,14-dimethyleicosa-10,12,14-trienoic acid. European pilchard had the highest F-acids content (30 mg/100 g fillet), whereas horse mackerel showed the lowest content (less than 0.1 mg/100 g fillet). Eicosapentaenoic acid (EPA) was positively correlated with MonoMe(11,5) and DiMe(11,5), showing that the biosynthesis of docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) is presumably competitive with that of F-acids.

The dietary supplementation with antioxidant-enriched foods was evaluated for the phospholipid (PL) class and molecular species composition of human plasma. Twenty healthy subjects were supplied with α-tocopherol (13.7 mg/day) and coenzyme Q 10 (19.4 mg/day) by enriched milk, a dessert, fruit juice and yogurt for 21 days. Phosphatidylcholine (85.2%) and sphingomyelin (10.9%) were the main PL in all samples. Differences among the contents of PL classes were not found. However, principal component analysis showed differences in the PL molecular species 2 h after the mid-morning snack. An increase of phosphatidylinositol (PI) containing stearic/arachidonic (on average from 42.5 to 47.0%), stearic/docosahexaenoic (3.2 vs. 4.9%), oleic/arachidonic and palmitic/docosapentaenoic acid (2.4 vs. 3.7%) was observed. The decreasing species of PI were palmitic/linoleic (5.7 vs. 4.3%), palmitic/oleic (8.1 vs. 6.9%) and stearic/linoleic acid (17.4 vs. 13.8%) after the mid-morning snack. Phosphatidylethanolamine (PE) species showed an opposite trend with respect to PI: A decrease was registered for stearic/arachidonic (17.0 vs. 15.8%), stearic/docosahexaenoic (7.2 vs. 4.9%), oleic/arachidonic and palmitic/docosapentaenoic acid (5.8 vs. 4.8%); an increase was observed for the PE species containing oleic/linoleic (5.5 vs. 7.5% on average after the mid-morning snack), stearic/linoleic (19.7 vs. 23.4%) and stearic/oleic acid (11.4 vs. 13.9%).

The essential oils of Origanum ehrenbergii and O. syriacum collected in Lebanon were analysed by GC and GC–MS and evaluated for their anticholinesterase, NO production inhibitory activities, and antioxidant properties. O. ehrenbergi essential oil was characterised by the presence of 37 components, representing 94.9% of the total oil of which thymol (19%) and p -cymene (16.1%) were the main abundant compounds. Thirty-six compounds characterised the O. syriacum essential oil, representing 90.6% of the total oil. The most abundant components were thymol (24.7%) and carvacrol (17.6%). O. ehrenbergii demonstrated interesting scavenging effects on DPPH with an IC 50 value of 0.99 μg/ml. In addition, both O. ehrenbergii and O. syriacum oils inhibited oxidation of linoleic acid after 30 min of incubation, as well as after 60 min of incubation with IC 50 values of 42.1 and 33.6 μg/ml, and 46.9 and 58.9 μg/ml, respectively. Interestingly, O. ehrenbergii oil inhibited NO production in the murine monocytic macrophage cell line RAW 264.7 with an IC 50 value of 66.4 μg/ml. Acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition was assessed by modifications of the Ellman’s method. O. ehrenbergii exhibited a strong activity against both cholinesterases with IC 50 values of 0.3 μg/ml. The data suggest that O. ehrenbergii and O. syriacum oils could be used as a valuable new flavour with functional properties for food or nutriceutical products with particular relevance to supplements for the elderly.

Ethyl caffeate (CfE, caffeic acid ethyl ester) was extracted from dealcoholized Verdicchio, a white wine from Marche (Italy) with ethyl acetate and then purified with semipreparative reversed-phase high-performance liquid chromatography (RP-HPLC) using an ODS2 column (25 cm x 20 mm id) at an isocratic flow of 5 mL/min (the mobile phase A was formic acid 4.5% in water and the mobile phase B was acetonitrile). The CfE extract administered intraperitoneally at 1 mumol/L in rats previously treated with 10 mg/kg dimethylnitrosamine was able to prevent the dimethylnitrosamine-induced loss in body and liver weight, as well as to reduce the degree of liver injury, as determined by alanine aminotransferase values and necroinflammatory score, after a 1-week treatment. This was associated with a reduced hepatic stellate cells activation (from 16.8 to 8.3% of smooth muscle actin positive parenchyma) and proliferation (from 11.3 to 5.5 cells/mm(2)). The collagen synthesis was also reduced: the percentage of Sirius Red positive parenchyma decreased from 21.7 to 7.2%. The CfE levels of Verdicchio wine determined with RP-HPLC-DAD were about 14 times the active levels tested in the in vivo test. CfE can be considered as a promising natural compound for future application in chronic liver disease.

Within the European Union, indications of ‘first cold pressing’ and ‘cold extraction’ can only be used for virgin olive oil (VOO) obtained below 27 °C from mechanical processing. Three different malaxing temperatures (25, 35 and 45 °C) are here evaluated for the quality of the VOO obtained in a continuous industrial plant. The oils were stored at room temperature in the dark for 12 months. Initially, oil obtained from a blend of Frantoio/Leccino cultivars (F/L) had higher acidity and peroxide levels and lower phenolic content than a Coratina cultivar (Cor). The oxidative stability of the oils positively correlated with malaxation temperature (F/L, R 2 = 0.818; Cor, R 2 = 0.987) as the phenolic content was directly proportional to the temperature (F/L, R 2 = 0.887; Cor, R 2 = 0.992). Only oils obtained at 45 °C were rejected because of ‘heated or burnt’ off-flavour. Decarboxymethylation of secoiridoids and further hydrolysis of phenolic esters occurred during storage. The oxidation products of derivatives of tyrosol and hydroxytyrosol were detected after nine months in both the F/L and Cor samples. Thus, VOO obtained at a processing temperature lower than 27 °C does not show higher chemical and sensory qualities than VOO obtained at 35 °C.

In this study the chemical composition, cholinesterase inhibitory property and anti-inflammatory activity of S. leriifolia Benth. essential oil was evaluated for the first time. GC and GC-MS analysis revealed the presence of camphor (10.5%), 1,8-cineole (8.6%), camphene (6.2%) and alpha-pinene (4.7%) as main constituents. S. leriifolia oil exhibited a promising antioxidant activity by DPPH assay with an IC(50) 2.26 microL/mL. Interesting cholinesterase inhibitory activity was also found with IC(50) values of 0.32 and 0.29 microL/mL for acetylcholinesterase (AChE) and butyrrylcholinesterase (BChE), respectively. Moreover, this oil inhibited LPS-induced NO production with an IC(50) value of 165 microg/mL. The absence of cytotoxicity at 1000 microg/mL was evaluated by MTT assay in 142BR cells.