scholarly journals Direct determination of phenolic secoiridoids in olive oil by ultra-high performance liquid chromatography-triple quadruple mass spectrometry analysis

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Antonio Luque-Muñoz ◽  
Ruben Tapia ◽  
Ali Haidour ◽  
Jose Justicia ◽  
Juan M. Cuerva
Keyword(s):  
Olive Oil ◽  
Analytical Method ◽  
High Performance ◽  
Virgin Olive Oil ◽  
Direct Determination ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Mass Spectrometry Analysis ◽  
Spectrometry Analysis ◽  
Organoleptic Characteristics

Abstract In recent years, a large number of biological properties and an important role in the organoleptic characteristics of olive oil have been attributed to phenolic secoiridoids, such as oleacein, oleocanthal, oleuropein aglycone and ligstroside aglycone. Consequently, quantifying them is of great interest for the olive oil sector. Currently, there is no consensus in which analytical method must be use to accurately determine these compounds in olive oil, mainly owing to the lack of reference standards for calibration. In this work, analytical standards of phenolic secoiridoids have been used to develop a quantitative and rapid analytical method by UHPLC-MS/MS, in which sample extraction is not carried out. Simple dilutions of the sample with dry tetrahydrofuran and dry acetonitrile were performed before analysing them. It is worth noting that under these conditions the generation of artefacts such as acetals and hemiacetals of the aldehydic forms is highly reduced. The detection and quantification was performed with a Xevo TQS tandem quadrupole mass spectrometer. The method was validated at four concentration levels and finally applied to six samples of extra virgin olive oil.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

scholarly journals Advances in Processing, Quality, Safety, Authenticity, Nutrition, Health, and Oral Health of Extra Virgin Olive Oil

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 107
Author(s):  
Maria Antoniadou ◽  
Theodoros Varzakas
Keyword(s):  
Oral Health ◽  
Olive Oil ◽  
Review Paper ◽  
Safety Management ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Management Systems ◽  
Health Promoting ◽  
Effect Of Food

Olive fruit exerts great socioeconomic impact. Many studies have shown the multiple benefits of healthy olive oil for the human body. The increase in consumption of extra virgin olive oil is mainly due to its unique sensory, nutritive qualities, biological properties, and health-promoting effects. In this review paper recent advances in quality, safety, authenticity, processing, nutrition, health, and oral health of extra virgin olive oil (EVOO) have been discussed and outlined. Regarding safety, the effect of food safety management systems in EVOO has been reported along with the use of different tools such as FMEA and Ishikawa.

scholarly journals Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3654
Author(s):  
Antonio Francioso ◽  
Rodolfo Federico ◽  
Anna Maggiore ◽  
Mario Fontana ◽  
Alberto Boffi ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Performance ◽  
Virgin Olive Oil ◽  
Deep Eutectic Solvent ◽  
Extra Virgin Olive Oil ◽  
Hazardous Substances ◽  
Purification Method ◽  
Total Recovery ◽  
Isolation And Purification ◽  
Natural Deep Eutectic Solvent

Extra virgin olive oil (EVOO) phenols represent a significant part of the intake of antioxidants and bioactive compounds in the Mediterranean diet. In particular, hydroxytyrosol (HTyr), tyrosol (Tyr), and the secoiridoids oleacein and oleocanthal play central roles as anti-inflammatory, neuro-protective and anti-cancer agents. These compounds cannot be easily obtained via chemical synthesis, and their isolation and purification from EVOO is cumbersome. Indeed, both processes involve the use of large volumes of organic solvents, hazardous reagents and several chromatographic steps. In this work we propose a novel optimized procedure for the green extraction, isolation and purification of HTyr, Tyr, oleacein and oleocanthal directly from EVOO, by using a Natural Deep Eutectic Solvent (NaDES) as an extracting phase, coupled with preparative high-performance liquid chromatography. This purification method allows the total recovery of the four components as single pure compounds directly from EVOO, in a rapid, economic and ecologically sustainable way, which utilizes biocompatible reagents and strongly limits the use or generation of hazardous substances.

scholarly journals Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5634
Author(s):  
Natasa P. Kalogiouri ◽  
Evangelia Kritikou ◽  
Ioannis C. Martakos ◽  
Constantina Lazarou ◽  
Michalis Pentogennis ◽  
...  
Keyword(s):  
High Performance ◽  
Phenolic Content ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Farming System ◽  
Biological Properties ◽  
The North ◽  
Hydrophilic Fraction ◽  
North Aegean

Extra virgin olive oil (EVOO) is recognized for its nutritional virtues and the beneficial health effects deriving from its hydrophilic fraction (phenolic acids, phenolic alcohols, flavonoids, and secoiridoids). The phenolic compounds of EVOOs possess multiple biological properties such as antioxidant, antimicrobial, anticarcinogenic, and anti-inflammatory properties, among others. Considering that EVOOs produced in Greece are recognized as high-quality products due to their rich phenolic content, it is imperative to characterize Greek monovarietal EVOOs and ensure that their uniqueness is closely linked to their botanical and territorial origin. In this work, an ultra-high-performance liquid chromatography–quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS) analytical method combined with target and suspect screening was used to characterize monovarietal EVOOs of the Kolovi variety from Lesvos, and thereby establish their phenolic fingerprint. Overall, 25 phenols were determined, and the total quantification and semi-quantification results ranged between 251 and 1230 mg/kg, highlighting the high phenolic content of the Kolovi variety from the island of Lesvos in the North Aegean.

The Protective Effects of Extra Virgin Olive Oil on Immune-mediated Inflammatory Responses

2017 ◽  
Vol 18 (1) ◽  
pp. 23-35 ◽  
Author(s):  
Rosa Casas ◽  
Ramon Estruch ◽  
Emilio Sacanella
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Inflammatory Responses ◽  
Current Knowledge ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Protective Effects ◽  
Beneficial Effects ◽  
Immune Mediated

Background and Objective: The increasing interest in the Mediterranean diet (MeDiet) hinges on the relevant role it plays in inflammatory diseases. Several clinical, epidemiological and experimental evidences suggest that consumption of the MeDiet reduces the incidence of certain pathologies related to oxidative stress, chronic inflammation and immune system diseases such as cancer, atherosclerosis and cardiovascular disease (CVD). These reductions can be partially attributed to extra virgin olive oil (EVOO) consumption which has been described as a key bioactive food because of its high nutritional quality and its particular composition of fatty acids, vitamins and polyphenols. Indeed, the beneficial effects of EVOO have been linked to its fatty acid composition, which is very rich in monounsaturated fatty acids (MUFA), and has moderate saturated and polyunsaturated fatty acids (PUFA). The current knowledge available on the beneficial effects of EVOO and its phenolic compounds, specifically its biological properties and antioxidant capacity against immune-mediated inflammatory responses (atherosclerosis, rheumatoid arthritis, diabetes, obesity, cancer, inflammatory bowel disease or neurodegenerative disease, among others) in addition to its potential clinical applications. Conclusion: The increasing body of studies carried out provides compelling evidence that olive polyphenols are potential candidates to combat chronic inflammatory states.

scholarly journals Extra-Virgin Olive Oil from Apulian Cultivars and Intestinal Inflammation

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1084 ◽  
Author(s):  
Marica Cariello ◽  
Annalisa Contursi ◽  
Raffaella Maria Gadaleta ◽  
Elena Piccinin ◽  
Stefania De Santis ◽  
...  
Keyword(s):  
Olive Oil ◽  
Chronic Inflammation ◽  
Intestinal Inflammation ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Central Component ◽  
Colon Cells ◽  
Positive Effects ◽  
Chronic Intestinal Inflammation

Inflammatory bowel disease (IBD) is a multifactorial intestinal disorder characterized by chronic intestinal inflammation. The etiology of IBD is still unclear, although genetic, environmental and host factors have been associated to the disease. Extra-virgin olive oil (EVO) is a central component of the Mediterranean diet and it decreases chronic inflammation by interfering with arachidonic acid and NF-κB signaling pathways. Specifically, the different components of EVO are able to confer advantages in terms of health in their site of action. For instance, oleic acid displays a protective effect in liver dysfunction and gut inflammation, whereas phenolic compounds protect colon cells against oxidative damage and improve the symptoms of chronic inflammation in IBD. Given the biological properties of EVO, we investigated whether its administration is able to confer protection in a mouse model of dextrane sodium sulfate (DSS)-induced colitis. Four EVO cultivars from the Apulian Region of Italy, namely Ogliarola (Cima di Bitonto), Coratina, Peranzana and Cima di Mola, respectively, were used. Administration of EVO resulted in reduced body weight loss in our colitis model. Furthermore, mice treated with Ogliarola, Coratina and Cima di Mola EVO displayed a reduction of rectal bleeding and IL-1β, TGFβ, IL-6 gene expression levels. Furthermore, Ogliarola, Coratina and Peranzana EVO administration ameliorated intestinal permeability and histopathological features of inflammation. Our data further validate the well-known positive effects of EVO supplementation in promoting human health and suggest the bona fide contribution of EVO in preventing onset and reducing progression of intestinal inflammation.

scholarly journals Olive-oil Phenolics and Health: Potential Biological Properties

2008 ◽  
Vol 3 (12) ◽  
pp. 1934578X0800301 ◽  
Author(s):  
Francesco Visioli ◽  
Francesca Ieri ◽  
Nadia Mulinacci ◽  
Franco F. Vincieri ◽  
Annalisa Romani
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Primary Source ◽  
Human Monocyte ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Dietary Lipids

Extra virgin olive oil, the primary source of oil in the Mediterranean diet, differs significantly in composition from dietary lipids that are consumed by other populations. The several minor constituents of virgin olive oil include vitamins such as alpha-and gamma-tocopherols (around 200 ppm) and beta-carotene, phytosterols, pigments, terpenic acids, flavonoids, squalene, and a number of phenolic compounds, such as hydroxytyrosol, usually grouped under the rubric “polyphenols”. The antioxidant and enzyme-modulating activities of extra virgin olive oil phenolics, such as their ability to inhibit NF-kB activation in human monocyte/macrophages has been demonstrated in vitro. There is also solid evidence that extra virgin olive oil phenolic compounds are absorbed and their human metabolism has been elucidated. Several activities that might be associated with cardiovascular protection, such as inhibition of platelet aggregation and reduction of plasma rHcy have been demonstrated in vivo. The biologically relevant properties of olive phenolics are described, although further investigations in controlled clinical trials are needed to support the hypothesis that virgin olive oil consumption may contribute to lower cardiovascular mortality.

Extra virgin olive oil polyphenols: biological properties and antioxidant activity

Pathology ◽  
2020 ◽  
pp. 225-233
Author(s):  
Annalisa Silenzi ◽  
Claudio Giovannini ◽  
Beatrice Scazzocchio ◽  
Rosaria Varì ◽  
Massimo D’Archivio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Biological Properties
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