Biochemical study on the impact of Nigella sativa and virgin olive oils on cadmium-induced nephrotoxicity and neurotoxicity in rats

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 < 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 < 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.

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The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability

Italian Journal of Food Science ◽

10.15586/ijfs.v33i1.1937 ◽

2021 ◽

Vol 33 (1) ◽

pp. 61-72

Author(s):

Pierluigi Plastina ◽

Rosa Tundis ◽

Chiara La Torre ◽

Vincenzo Sicari ◽

Angelo Maria Giuffré ◽

...

Keyword(s):

Oxidative Stability ◽

Induction Time ◽

Quality Parameters ◽

Carotenoid Content ◽

Total Phenolic ◽

Antioxidant Power ◽

Virgin Olive Oils ◽

Capsicum Baccatum ◽

Olive Oils ◽

The Impact

This study aimed to evaluate the influence of Capsicum baccatum L. Aji Angelo and Bishop crown cultivars to the quality parameters of flavoured olive oils (FOOs) obtained by the addition of both fresh and dried pepper powders (1%) to Dolce di Rossano and Roggianella monovarietal extra virgin olive oils (EVOOs). First, pepper extracts were investigated for their total phenolic, flavonoid, carotenoid content as well as phenolic acids, fatty acid profile, and vitamin C and E content. In order to evaluate the impact of both fresh and dried peppers on the oxidative stability of FOOs, the Rancimat test was applied. 2,2-Azinobis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ?-carotene bleaching (B-CB) and ferric reducing antioxidant power (FRAP) assays were used to investigate the antioxidant potential. Bishop crown dried extracts showed the highest phenolic, carotenoid and vitamin content, whereas Aji Angelo had the highest amount of capsaicinoids. Among EVOOs, Roggianella EVOO showed the highest antioxidant activity as well as the highest induction time (39.6 h). Remarkably, FOO obtained by the addition of Bishop crown dried pepper extract to Roggianella EVOO showed a higher induction time (44.9 h) with respect to the corresponding EVOO.

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The impact of fruit maturation on bioactive microconstituents, inhibition of serum oxidation and inflammatory markers in stimulated PBMCs and sensory characteristics of Koroneiki virgin olive oils from Messenia, Greece

Food & Function ◽

10.1039/c3fo60027k ◽

2013 ◽

Vol 4 (8) ◽

pp. 1185 ◽

Cited By ~ 9

Author(s):

Andriana C. Kaliora ◽

Anna Artemiou ◽

Ioannis Giogios ◽

Nick Kalogeropoulos

Keyword(s):

Inflammatory Markers ◽

Sensory Characteristics ◽

Fruit Maturation ◽

Virgin Olive Oils ◽

Olive Oils ◽

The Impact

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A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

Analytical Methods ◽

10.1039/d0ay01746a ◽

2021 ◽

Author(s):

Hicham Zaroual ◽

El Mestafa El Hadrami ◽

Romdhane Karoui

Keyword(s):

Fluorescence Spectroscopy ◽

Olive Oil ◽

Virgin Olive Oil ◽

Front Face ◽

Virgin Olive Oils ◽

Olive Oils ◽

Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

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Shelf-life of Extra Virgin Olive Oils from Southern Italy

Current Nutrition & Food Science ◽

10.2174/157340131003140828122901 ◽

2014 ◽

Vol 10 (3) ◽

pp. 234-240 ◽

Cited By ~ 6

Author(s):

Costantina Barbarisi ◽

Michele Stasio ◽

Francesco Cara ◽

Melissa Nazzaro ◽

Francesco Siano ◽

...

Keyword(s):

Shelf Life ◽

Southern Italy ◽

Virgin Olive Oils ◽

Olive Oils

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Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

Food Chemistry ◽

10.1016/j.foodchem.2019.126044 ◽

2020 ◽

Vol 311 ◽

pp. 126044 ◽

Cited By ~ 7

Author(s):

Sonia Esposto ◽

Roberto Selvaggini ◽

Agnese Taticchi ◽

Gianluca Veneziani ◽

Beatrice Sordini ◽

...

Keyword(s):

Chemical Composition ◽

Virgin Olive Oils ◽

Olive Oils ◽

Dark Conditions

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Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose

Sensors ◽

10.3390/s21072298 ◽

2021 ◽

Vol 21 (7) ◽

pp. 2298

Author(s):

Pablo Cano Marchal ◽

Chiara Sanmartin ◽

Silvia Satorres Martínez ◽

Juan Gómez Ortega ◽

Fabio Mencarelli ◽

...

Keyword(s):

Olive Oil ◽

Low Cost ◽

Virgin Olive Oil ◽

General Purpose ◽

Quality Parameter ◽

Lasso Regression ◽

Virgin Olive Oils ◽

Electronic Noses ◽

Olive Oils ◽

Instrumental Technique

The organoleptic profile of a Virgin Olive Oil is a key quality parameter that is currently obtained by human sensory panels. The development of an instrumental technique capable of providing information about this profile quickly and online is of great interest. This work employed a general purpose e-nose, in lab conditions, to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils. The raw data provided by the e-nose were used to extract a set of features that fed a regressor to predict the level of fruity aroma and a classifier to detect the presence of defects. The results obtained were a mean validation error of 0.5 units for the prediction of fruity aroma using lasso regression; and 88% accuracy for the defect detection using logistic regression. Finally, the identification of two out of ten specific sensors of the e-nose that can provide successful results paves the way to the design of low-cost specific electronic noses for this application.

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