scholarly journals n-Alkanes and n-Alkenes in Virgin Olive Oil from Calabria (South Italy): The Effects of Cultivar and Harvest Date

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 290
Author(s):  
Angelo Maria Giuffrè
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Harvest Date ◽  
Unsaponifiable Fraction ◽  
Medicinal Products ◽  
Total N ◽  
Additional Tool ◽  
South Italy ◽  
Olive Cultivars ◽  
The One

n-Alkanes and n-alkenes are components of the unsaponifiable fraction of an olive oil. These were analysed by GC on-column analysis and are here proposed as an additional tool to certify the origin, authenticity, traceability and chemical quality of olive oil produced in the Reggio Calabria province (South Italy). Nine cultivars were studied: Cassanese, Coratina, Itrana, Leccino, Nociara, Ottobratica, Pendolino, Picholine and Sinopolese grown in the region of Calabria (South Italy). n-Alkanes in the range from 21 to 35 chain carbon atoms and alkenes in the range from 23:1 to 25:1 chain carbon atoms were found with the following elution order: heneicosane (C21), docosane (C22), tricosene (C23:1), tricosane (C23), tetracosene (C24:1), tetracosane (C24), pentacosene (C25:1), pentacosane (C25), hexacosane (C26), eptacosane (C27), octacosane (C28), nonacosane (C29), triacontane (C30), entriacontane (C31), dotriacontane (C32), tritriacontane (C33), tetratriacontane (C34), pentatriacontane (C35). The oil of all cultivars showed a decreasing trend in total n-alkane and n-alkene content, with the oil of Sinopolese showing the highest content, varying from 328.50 to 214.00 mg/kg. Odd-chain alkanes predominated over even-chain n-alkanes, and tricosane, tetracosane and pentacosane were the most represented alkanes. Cultivar and harvest date significantly influenced the n-alkane and n-alkene content. These findings can be useful to distinguish different olive cultivars and to decide the fruit harvest date for the oil of the Reggio Calabria province (South Italy). A daily quantity of 30 g of olive oil of the Sinoplese cv (the one with the highest n-alkane and n-alkene content) was found to be in accordance with the suggestions of the European Agency for the evaluation of medicinal products Committee for veterinary medicinal products and biogenic hydrocarbons intake for the human diet.

Effect of Minor Components of Virgin Olive Oil on Topical Antiinflammatory Assays

2000 ◽  
Vol 55 (9-10) ◽  
pp. 814-819 ◽  
Author(s):  
Rocío de la Puerta ◽  
Eugenia Martínez-Domínguez ◽  
Valentina Ruíz-Gutiérrez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Polar Compounds ◽  
Biological Properties ◽  
Variable Degree ◽  
Marker Enzyme ◽  
Unsaponifiable Fraction ◽  
Antiinflammatory Effect ◽  
Reference Drug ◽  
Tetradecanoylphorbol Acetate

Abstract Interest in the health-promoting effects of virgin olive oil, an important part of the “Mediterranean diet”, prompted us to determine the antiinflammatory effects of erythrodiol, β-sitosterol and squalene, identified as major components of the so-called “unsaponifiable fraction” of virgin olive oil, as well as of the phenolic compounds from the “polar fraction”: oleuropein, tyrosol, hydroxytyrosol and caffeic acid. Their activities were compared to those of both, total unsaponifiable and polar fractions. This study was designed to analyse the antiinflammatory effect of these specific compounds from virgin olive oil on edema in mice induced by either arachidonic acid (AA ) or 12-O-tetradecanoylphorbol acetate (TPA). The inhibition of the myeloperoxidase (MPO), marker enzyme of the accumulation of neutrophils in the inflamed tissue, was also investigated by the TPA model. The topical application of the olive oil compounds (0.5 mg/ear) produced a variable degree of antiinflammatory effect with both assays. In the auricular edema induced by TPA, β-sitosterol and erythrodiol from the unsaponifiable fraction of the oil showed a potent antiedematous effect with a 61.4% and 82.1% of inhibition respectively, values not very different to that of the reference indomethacin (85.6%) at 0.5 mg/ear. The four phenolics exerted a similar range of inhibition (33- 45%). All compounds strongly inhibited the enzyme myeloperoxidase, indicating a reduction of the neutrophil influx in the inflamed tissues. The strongest inhibitor of AA edema was the total unsaponifiable fraction which inhibition was 34%, similar to that obtained by the reference drug dexamethasone at 0.05 mg/ear. Among the phenolics, oleuropein also produced an inhibition of about 30% with the same dose, but all the other components were found less active in this assay. The anti-inflammatory effects exerted by both unsaponifiable and polar compounds might contribute to the potential biological properties reported for virgin olive oil against different pathological processess.

scholarly journals Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety

2021 ◽  
Vol 10 (1) ◽  
pp. 39
Author(s):  
Omar H. Dib ◽  
Christophe B. Y. Cordella ◽  
Rita Yaacoub ◽  
Hussein Dib ◽  
Nathalie Locquet ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Harvest Date ◽  
Fast Analysis ◽  
Total Polyphenol ◽  
The Impact

The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific harvest date. HD1 was harvested in October, whereas HD2 was picked in November. The analysis of both olive oil categories showed that HD2 witnessed a significant increase in all quality parameters except K270 and a decrease in total polyphenol content from 138 mg/mL to 44 mg/mL. Oleic and linoleic acids had an inverse relation, where the former decreased and the latter increased with the harvest date’s advancement. Palmitic acid in both groups was higher than the standards set for extra virgin olive oil. The relative amount of β -Sitosterol was mainly found to decrease, while those of stigmasterol, ∆5,24 -stigmastadienol, ∆7 -stigmastenol, and ∆7 -avenasterol increased with delaying harvest time. As for the volatile compounds, principle component analysis was used on the flash GC data to differentiate HD1 from HD2. Ethanol was found mostly characterizing HD2, whereas HD1 was influenced by 1-hexanol and (E,E)-2,4-decadienal. It can be concluded that the Soury variety should be harvested early, and a delay would result in the declassification of Lebanese olive oil quality from extra virgin to virgin olive oil.

Mechanisms Involved in the Antiproliferative and Proapoptotic Effects of Unsaponifiable Fraction of Extra Virgin Olive Oil on HT-29 Cancer Cells

2013 ◽  
Vol 65 (6) ◽  
pp. 908-918 ◽  
Author(s):  
Ana Cárdeno ◽  
Marina Sánchez-Hidalgo ◽  
Amparo Cortes-Delgado ◽  
Catalina Alarcón de la Lastra
Keyword(s):  
Olive Oil ◽  
Cancer Cells ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Unsaponifiable Fraction ◽  
Ht 29

scholarly journals Traceability of PDO Olive Oil “Terra di Bari” Using High Resolution Melting

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Cinzia Montemurro ◽  
Monica Marilena Miazzi ◽  
Antonella Pasqualone ◽  
Valentina Fanelli ◽  
Wilma Sabetta ◽  
...  
Keyword(s):  
High Resolution ◽  
Olive Oil ◽  
High Resolution Melting ◽  
Virgin Olive Oil ◽  
Cost Effective ◽  
Extra Virgin Olive Oil ◽  
Hrm Analysis ◽  
Olive Cultivars ◽  
Pcr Products ◽  
Set Up

The aim of the research was to verify the applicability of microsatellite (SSR) markers in High Resolution Melting (HRM) analysis for the identification of the olive cultivars used in the “Terra di Bari” PDO extra virgin olive oil. A panel of nine cultivars, widespread in Apulia region, was tested with seventeen SSR primer pairs and the PCR products were at first analysed with a Genetic Analyzer automatic sequencer. An identification key was obtained for the nine cultivars, which showed an unambiguous discrimination among the varieties constituting the “Terra di Bari” PDO extra virgin olive oil: Cima di Bitonto, Coratina, and Ogliarola. Subsequently, an SSR based method was set up with the DCA18 marker, coupled with HRM analysis for the distinction of the Terra di Bari olive oil from non-Terra di Bari olive oil using different mixtures. Thus, this analysis enabled the distinction and identification of the PDO mixtures. Hence, this assay provided a flexible, cost-effective, and closed-tube microsatellite genotyping method, well suited to varietal identification and authentication analysis in olive oil.

scholarly journals Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2823
Author(s):  
Pujun Xie ◽  
Lorenzo Cecchi ◽  
Maria Bellumori ◽  
Diletta Balli ◽  
Lisa Giovannelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Dry Extract ◽  
Dependent Relationship ◽  
Colorectal Cancer Cells ◽  
Olive Cultivars ◽  
Hct 116 ◽  
Dose Dependent

Phenolic and triterpenoid compounds of the olive tree are recognized as having a key role in health promotion, thanks to their multiple protective actions in humans. To expand the source of these bioactive compounds, the phenolic and triterpenoid profiles of leaf, branch, destoned fruit, destoned pomace, shell, seed, and extra virgin olive oil from the Frantoio, Leccino, and Moraiolo olive cultivars were simultaneously characterized by HPLC-DAD-MS. Overall, 43 molecules were quantitated and expressed on the obtained dry extracts. Oleuropein was mainly concentrated in branches (82.72 g/kg), fruits (55.79 g/kg), leaves (36.71 g/kg), and shells (1.26 g/kg), verbascoside (4.88 g/kg) in pomace, and nüzhenide 11-methyl oleoside (90.91 g/kg) in seeds. Among triterpenoids, which were absent in shells, the highest amount of oleanolic acid was found in olive leaves (11.88 g/kg). HCT-116 colorectal cells were chosen to assess the cytotoxicity of the dry extract, using the phytocomplex from Frantoio, which was the richest in phenols and triterpenoids. The IC50 was also determined for 13 pure molecules (phenols and terpenoids) detected in the extracts. The greatest inhibition on the cell’s proliferation was induced by the branch dry extract (IC50 88.25 μg/mL) and by ursolic acid (IC50 24 μM). A dose-dependent relationship was observed for the tested extracts.

Cytostatic activity of some compounds from the unsaponifiable fraction obtained from virgin olive oil

Il Farmaco ◽  
1998 ◽  
Vol 53 (6) ◽  
pp. 448-449 ◽  
Author(s):  
M.T. Saenz ◽  
M.D. Garcia ◽  
M.C. Ahumada ◽  
V. Ruiz
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Cytostatic Activity ◽  
Unsaponifiable Fraction

Squalene in virgin olive oil: Screening of variability in olive cultivars

2015 ◽  
Vol 118 (8) ◽  
pp. 1250-1253 ◽  
Author(s):  
Gabriel Beltrán ◽  
Maria E. Bucheli ◽  
Maria P. Aguilera ◽  
Angjelina Belaj ◽  
Antonio Jimenez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Cultivars
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