Bioenrichment using Satureja montana L. essential oil for the prevention against photooxidation of flavored extra virgin olive oil during light display

Background: In response to consumer demand for novel and healthy foods, the presence in the market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over the years due to their content in compounds with biological activities. Aim: The aim of this study was to investigate the potential role of the addition of S. montana EO at 100 ppm (0.01%, v/v), known for its high content of bioactive compounds, good flavor, and aroma in improving oxidative stability and quality profile of EVOO subjected to conditions causing accelerated oxidation (Light storage at 900 lux). Materials and methods: The S. montana EO chemical components were identified using Gas Chromatography–Mass Spectrometry (GC/MS). Enriched and non-enriched EVOO samples were examined as function of time (30, 60 and 90 days) of display for different quality indices. Results: Using GC/MS analysis of S. montana EO: thymol (28.36%), carvacrol (17.45%), p-cymene (10.91%), trans-caryophyllene (5.54%), ɤ-terpinene (5.03%) and geraniol (4.50%) were identified. The results highlighted that the enrichment with S. montana EO led to lower values of lipid oxidation indicators (K232, K270, peroxide value) and higher concentration of antioxidants (total phenols and pigments). In sum, the use of bioenrichment methods could be a sustainable solution for the promotion of the quality characteristics of EVOO in Algeria. Keywords: Bioenrichment, Satureja montana L., Essential oil, Extra virgin olive oil, Display, Quality stability.

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Bioenrichment using Satureja montana L. essential oil for the prevention against photooxidation of flavored extra virgin olive oil during light display

The North African Journal of Food and Nutrition Research - July-December 2021 ◽

10.51745/najfnr.4.8.351-359 ◽

2021 ◽

Vol 4 (8) ◽

pp. 351-359

Author(s):

Aldjia Taoudiat ◽

Giorgia Spigno ◽

Zoulikha Ferhat ◽

Djamel Djenane

Keyword(s):

Essential Oil ◽

Olive Oil ◽

Biological Activities ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Gas Chromatography Mass Spectrometry ◽

Chemical Components ◽

Light Storage ◽

Display Quality ◽

Satureja Montana

Background: In response to consumer demand for novel and healthy foods, the presence in the market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over the years due to its content in compounds with biological activities. Aim: The aim of this study was to investigate the potential role of the addition of S. montana EO at 100 ppm (0.01%, v/v), known for its high content of bioactive compounds, good flavor, and aroma in improving oxidative stability and quality profile of EVOO subjected to conditions causing accelerated oxidation (Light storage at 900 lux). Materials and methods: The S. montana EO chemical components were identified using Gas Chromatography–Mass Spectrometry (GC/MS). Enriched and non-enriched EVOO samples were examined as function of time (30, 60 and 9 days) of display for different quality indices. Results: Using GC/MS analysis of S. montana EO: thymol (28.36%), carvacrol (17.45%), p-cymene (10.91%), trans-caryophyllene (5.54%), ɤ-terpinene (5.03%) and geraniol (4.50%) were identified. The results highlighted that the enrichment with S. montana EO led to lower values of lipid oxidation indicators (K232, K270, peroxide value) and higher concentration of antioxidants (total phenols and pigments). In sum, the use of bioenrichment methods could be a sustainable solution for the promotion of the quality characteristics of EVOO in Algeria. Keywords: Bioenrichment, Satureja montana L., Essential oil, Extra virgin olive oil, Display, Quality stability.

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Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil

Antioxidants ◽

10.3390/antiox9121245 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1245

Author(s):

Giulia Vicario ◽

Alessandra Francini ◽

Mario Cifelli ◽

Valentina Domenici ◽

Luca Sebastiani

Keyword(s):

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Rapid Screening ◽

Chemical Components ◽

Total Phenolic ◽

Spectroscopic Techniques ◽

Olive Oils ◽

13C Nuclear Magnetic Resonance

Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area.

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The effect of rosemary essential oil on physico-chemical properties of extra-virgin olive oil stored in colourful bottles

Quality Assurance and Safety of Crops & Foods ◽

10.3920/qas2015.0663 ◽

2016 ◽

Vol 8 (3) ◽

pp. 327-331 ◽

Cited By ~ 1

Author(s):

F. Al Juhaimi ◽

N. Uslu ◽

M.M. Özcan ◽

K. Ghafoor ◽

E.E. Babiker

Keyword(s):

Essential Oil ◽

Olive Oil ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Extra Virgin Olive Oil ◽

Physico Chemical ◽

Rosemary Essential Oil

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Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

Antioxidants ◽

10.3390/antiox3010001 ◽

2013 ◽

Vol 3 (1) ◽

pp. 1-23 ◽

Cited By ~ 104

Author(s):

Maurizio Servili ◽

Beatrice Sordini ◽

Sonia Esposto ◽

Stefania Urbani ◽

Gianluca Veneziani ◽

...

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Biological Activities ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil

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Chemical Stability of Extra-Virgin Olive Oil Added with Oregano Essential Oil

Journal of Food Science ◽

10.1111/j.1750-3841.2011.02332.x ◽

2011 ◽

Vol 76 (7) ◽

pp. S445-S450 ◽

Cited By ~ 35

Author(s):

Claudia M. Asensio ◽

Valeria Nepote ◽

Nelson R. Grosso

Keyword(s):

Essential Oil ◽

Olive Oil ◽

Chemical Stability ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Oregano Essential Oil

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A Proteomic Approach to Uncover Neuroprotective Mechanisms of Oleocanthal against Oxidative Stress

International Journal of Molecular Sciences ◽

10.3390/ijms19082329 ◽

2018 ◽

Vol 19 (8) ◽

pp. 2329 ◽

Cited By ~ 15

Author(s):

Laura Giusti ◽

Cristina Angeloni ◽

Maria Barbalace ◽

Serena Lacerenza ◽

Federica Ciregia ◽

...

Keyword(s):

Oxidative Stress ◽

Neurodegenerative Diseases ◽

Olive Oil ◽

Molecular Mechanisms ◽

Biological Activities ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Neuroprotective Effects ◽

Proteomic Approach ◽

Mitochondrial Functions

Neurodegenerative diseases represent a heterogeneous group of disorders that share common features like abnormal protein aggregation, perturbed Ca2+ homeostasis, excitotoxicity, impairment of mitochondrial functions, apoptosis, inflammation, and oxidative stress. Despite recent advances in the research of biomarkers, early diagnosis, and pharmacotherapy, there are no treatments that can halt the progression of these age-associated neurodegenerative diseases. Numerous epidemiological studies indicate that long-term intake of a Mediterranean diet, characterized by a high consumption of extra virgin olive oil, correlates with better cognition in aged populations. Olive oil phenolic compounds have been demonstrated to have different biological activities like antioxidant, antithrombotic, and anti-inflammatory activities. Oleocanthal, a phenolic component of extra virgin olive oil, is getting more and more scientific attention due to its interesting biological activities. The aim of this research was to characterize the neuroprotective effects of oleocanthal against H2O2-induced oxidative stress in neuron-like SH-SY5Y cells. Moreover, protein expression profiling, combined with pathways analyses, was used to investigate the molecular events related to the protective effects. Oleocanthal was demonstrated to counteract oxidative stress, increasing cell viability, reducing reactive oxygen species (ROS) production, and increasing reduced glutathione (GSH) intracellular level. Proteomic analysis revealed that oleocanthal significantly modulates 19 proteins in the presence of H2O2. In particular, oleocanthal up-regulated proteins related to the proteasome, the chaperone heat shock protein 90, the glycolytic enzyme pyruvate kinase, and the antioxidant enzyme peroxiredoxin 1. Moreover, oleocanthal protection seems to be mediated by Akt activation. These data offer new insights into the molecular mechanisms behind oleocanthal protection against oxidative stress.

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