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17 pages, 2259 KiB

Open AccessArticle

Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region

by Alessandro Chiaudani, Federica Flamminii, Ada Consalvo, Mirella Bellocci, Alberto Pizzi, Chiara Passamonti and Angelo Cichelli

Foods 2024, 13(1), 141; https://doi.org/10.3390/foods13010141 - 30 Dec 2023

Viewed by 901

Abstract

Extra virgin olive oil is a food product from the Mediterranean area that is particularly and continuously experiencing to increasing instances of fraudulent geographical labeling. Therefore, origin protection must be improved, mainly based on its intrinsic chemical composition. This study aimed to perform [...] Read more.

Extra virgin olive oil is a food product from the Mediterranean area that is particularly and continuously experiencing to increasing instances of fraudulent geographical labeling. Therefore, origin protection must be improved, mainly based on its intrinsic chemical composition. This study aimed to perform a preliminary chemical characterization of Abruzzo extra virgin olive oils (EVOOs) using rare earth elements (REEs). REEs were evaluated in EVOO samples of different varieties produced in different geographical origins within the Abruzzo region (Italy) in three harvest years using ICP-MS chemometric techniques. Principal component, discriminant, and hierarchical cluster analyses were conducted to verify the influence of the variety, origin, and vintage of the REE composition. The results of a three-year study showed a uniform REE pattern and a strong correlation in most EVOOs, in particular for Y, La, Ce, and Nd. However, europium and erbium were also found in some oil samples. Compared with cultivar and origin, only the harvest year slightly influenced the REE composition, highlighting the interactions of the olive system with the climate and soil chemistry that could affect the multielement composition of EVOOs. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production and Consumption)

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22 pages, 3496 KiB

Open AccessFeature PaperArticle

Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves

by Anja Novoselić, Tullia Gallina Tosci, Dora Klisović, Matilde Tura and Karolina Brkić Bubola

Foods 2024, 13(1), 73; https://doi.org/10.3390/foods13010073 - 24 Dec 2023

Viewed by 1000

Abstract

The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale production were investigated. Furthermore, the influence of the addition of leaves on the oil quality, composition, and oxidative stability [...] Read more.

The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale production were investigated. Furthermore, the influence of the addition of leaves on the oil quality, composition, and oxidative stability during storage for 6 and 12 months was studied. A slight negative impact on the oil quality after processing with leaves was determined. The addition of leaves had no influence on the total saturated, monounsaturated, and polyunsaturated fatty acids in oils, while it influenced increases in total phenolic compounds (+29.55%), total secoiridoids (+29.43%), chlorophylls (+47.59%), and the oil stability index (+18.70%), and their higher values were also determined in the stored oils. The addition of leaves increased C5 volatiles (+10.50%) but decreased C6 volatiles (−10.48%). The intensity of most of the positive sensory characteristics increased in fresh oils obtained with leaves, and the established improvements were also maintained in the stored oils. The extractability of olive paste was positively affected by the addition of olive leaves, which increased the oil yield (+27.17%). The obtained results significantly contribute to the knowledge about the possibilities of enriching olive oils with bioactive compounds. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production and Consumption)

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16 pages, 3494 KiB

Open AccessArticle

Exploring the Connection between the Occurrence and Intensity of “Grubby” Defect and Volatile Composition of Olive Oil

by Karolina Brkić Bubola, Igor Lukić, Marin Krapac and Olivera Koprivnjak

Foods 2023, 12(24), 4473; https://doi.org/10.3390/foods12244473 - 14 Dec 2023

Viewed by 992

Abstract

In order to investigate the relationship between the occurrence of the “grubby” sensory defect caused by olive fruit fly (Bactrocera oleae (Rossi)) infestation and the resulting volatile composition, virgin olive oils were extracted from olives of the Leccino cultivar with 0%, 50%, [...] Read more.

In order to investigate the relationship between the occurrence of the “grubby” sensory defect caused by olive fruit fly (Bactrocera oleae (Rossi)) infestation and the resulting volatile composition, virgin olive oils were extracted from olives of the Leccino cultivar with 0%, 50%, and 100% olive fly infestations and subjected to analysis of the basic chemical quality parameters, fatty acids and volatiles, and sensory analysis by the Panel test. A 100% olive fly infestation reduced the basic chemical quality of the oil, while the fatty acid composition was not affected in any case. The overall sensory quality score and intensity of the positive sensory attributes decreased, while the intensity of the “grubby” defect increased proportionally to the degree of infestation. The occurrence and intensity of this defect were clearly causally related to the concentrations of 3-methylbutanal, 2-methylbutanal, β-ocimene, ethyl 2-methylbutyrate, dimethyl sulfoxide, 4-methyl-5H-furan-2-one, α-farnesene, 6-methyl-5-hepten-2-one, 1-octanol, E-2-nonen-1-ol, benzeneacetaldehyde, heptanal, and octanal, implying that the perception of “grubby“ comes from their joint contribution to the overall olive oil flavour. In addition to contributing to the understanding of the chemical origin of “grubby”, the results obtained could potentially be used to develop strategies to support sensory analysis in the classification of olive oil quality and the confirmation of the presence of this sensory defect in oil samples. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production and Consumption)

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20 pages, 2564 KiB

Open AccessArticle

Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils

by Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Agnese Taticchi, Tullia Gallina Toschi, Luigi Daidone, Alessandra Bendini, Gianluca Veneziani, Beatrice Sordini and Maurizio Servili

Foods 2023, 12(15), 2959; https://doi.org/10.3390/foods12152959 - 4 Aug 2023

Viewed by 1179

Abstract

The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive oil (VOOs) quality status in the market. [...] Read more.

The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive oil (VOOs) quality status in the market. By applying a D-optimal design using the Most Descriptive Compound (MDC) algorithm, 20 virgin olive oils were selected. The initial concentrations of oleic acid, hydrophilic phenols, and α-tocopherol in the 20 VOOs ranged from 58.2 to 80.5%, 186.7 to 1003.2 mg/kg, and 170.7–300.6 mg/kg, respectively. K₂₇₀, ∆K, (E, E)-2.4-decadienal and (E)-2-decenal, and the oxidative form of the oleuropein aglycon (3,4-DHPEA-EA-OX) reflected the VOO quality status well, with 3,4-DHPEA-EA-OX being the most relevant and quick index for simple monitoring of the “extra-virgin” commercial shelf-life category. Its HPLC-DAD evaluation is easy because of the different wavelength absorbances of the oxidized and non-oxidized form (3,4-DHPEA-EA), respectively, at 347 and 278 nm. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production and Consumption)

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13 pages, 1794 KiB

Open AccessArticle

Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil

by Abdelaziz Boudebouz, Agustí Romero, Juan-F. Hermoso, Ricard Boqué and Montserrat Mestres

Foods 2023, 12(13), 2633; https://doi.org/10.3390/foods12132633 - 7 Jul 2023

Cited by 1 | Viewed by 907

Abstract

The storage of olives in large hoppers is a widespread practice in oil mills, but these large volumes and their unloading can cause a physical deterioration of the olives that will affect the quality of the oil obtained. This research deals with the [...] Read more.

The storage of olives in large hoppers is a widespread practice in oil mills, but these large volumes and their unloading can cause a physical deterioration of the olives that will affect the quality of the oil obtained. This research deals with the effect of hopper charge on the formation of alkyl alcohols in olive fruits and its relationship with the sensory quality losses of ‘Arbequina’ virgin olive oil. The contents of ethanol, methanol, and acetaldehyde were measured in olive samples loaded and stored for a short time in a large hopper and analyzed at three different hopper-discharging times, which are related to three different positions inside the hopper. The corresponding oil from each sampling was obtained by using ABENCOR and was evaluated by a trained tasting panel. Results showed that the ethanol content in olives increased during their storage in the hopper, while methanol and acetaldehyde contents did not show significant differences. Regarding their position in the hopper, fruits located at the bottom or on the lateral sides showed a greater deterioration. The sensory analyses showed an inverse relationship between the positive attributes of olive oils and their content of alcohols. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production and Consumption)

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19 pages, 332 KiB

Open AccessArticle

Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

by Hassiba Chahdoura, Zeineb Mzoughi, Borhane E. C. Ziani, Yasmine Chakroun, Mohamed Ali Boujbiha, Safia El Bok, Manel Ben M’hadheb, Hatem Majdoub, Wissem Mnif, Guido Flamini and Habib Mosbah

Foods 2023, 12(6), 1301; https://doi.org/10.3390/foods12061301 - 18 Mar 2023

Cited by 1 | Viewed by 1976

Abstract

The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration [...] Read more.

The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration and direct flavoring), on quality attributes, chemical changes and oxidative stability of extra virgin olive oil (EVOO). Six flavored oils were obtained (EVOO + O, O + O, EVOO + R, O + R, EVOO + L and O + L). The physicochemical parameters (water content, refractive index, acidity and peroxide value, extinction coefficient, fatty acids, volatile aroma profiles, Rancimat test, phenols and pigments composition) of the flavored oils were investigated. Based on the results obtained, it was observed that flavoring with a conventional process provided increased oxidative stability to the flavored oils, especially with rosemary (19.38 ± 0.26 h), compared to that of unflavored oil. The volatile profiles of the different flavored oils revealed the presence of 34 compounds with the dominance of Limonene. The fatty acid composition showed an abundance of mono-unsaturated fatty acids followed by poly-unsaturated ones. Moreover, a high antioxidant activity, a significant peripheral analgesic effect (77.7% of writhing inhibition) and an interesting gastroprotective action (96.59% of ulcer inhibition) have been observed for the rosemary-flavored oil. Indeed, the flavored olive oils of this study could be used as new functional foods, leading to new customers and further markets. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production and Consumption)

18 pages, 1617 KiB

Open AccessArticle

Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil

by Anna Díez-Betriu, Agustí Romero, Antonia Ninot, Alba Tres, Stefania Vichi and Francesc Guardiola

Foods 2023, 12(6), 1228; https://doi.org/10.3390/foods12061228 - 13 Mar 2023

Cited by 1 | Viewed by 1464

Abstract

Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures were explored to maintain UO quality features during storage. A full factorial design was [...] Read more.

Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures were explored to maintain UO quality features during storage. A full factorial design was applied to an UO and to the same oil after filtration to evaluate the effect of storage temperature (room temperature, 4 °C and –20 °C) and freezing speed (slow-freezing, in the freezer at −20 °C and fast-freezing, in a bath of liquid nitrogen). Official quality parameters, polar and nonpolar phenolic compounds, oxidative stability index, volatile compounds and descriptive sensory profile were measured periodically over 24 months of storage in the dark. Storage temperature influenced the quality of both UO and FO, but in different ways. At non-freezing temperature, UO experienced a severe decrease in its sensory quality compared to FO, mainly due to the hydrolysis of secoiridoids and degradation of the volatile fraction, but storage at −20 °C allowed to effectively preserve UO quality traits, thus resulting as a suitable strategy to increase the shelf-life of UO to satisfy the demand of consumers for this particular product. The results showed that slow-freezing was the most appropriate method for freezing. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production and Consumption)

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17 pages, 1127 KiB

Open AccessArticle

Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

by Alexandra Olmo-Cunillera, Enrico Casadei, Enrico Valli, Julián Lozano-Castellón, Eleftherios Miliarakis, Inés Domínguez-López, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, Maria Pérez, Anna Vallverdú-Queralt and Alessandra Bendini

Foods 2022, 11(21), 3446; https://doi.org/10.3390/foods11213446 - 30 Oct 2022

Cited by 13 | Viewed by 2358

Abstract

The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity index, and [...] Read more.

The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity index, and the oil production process. In this study, the sensory quality and VOC and fatty acid (FA) profiles were determined in Arbequina olive oils produced by applying different malaxation parameters (20, 25, and 30 °C, and 30 and 45 min). All the olive oils were classified as EVOO by a sensory panel, regardless of the production conditions. However, cold extraction at 20 °C resulted in more positive sensory attributes (complexity). The FA concentration increased significantly with the malaxation temperature, although the percentage profile remained unaltered. Finally, an OPLS-DA model was generated to identify the discriminating variables that separated the samples according to the malaxation temperature. In conclusion, the tested range of malaxation parameters appeared not to degrade the distinctive attributes/organoleptic profile of olive oil and could be applied to obtain an EVOO of high sensory quality, especially at 20 °C. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production and Consumption)

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10 pages, 302 KiB

Open AccessArticle

The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products

by Ana Isabel Carrapiso, Eva María Otero-Bazago, José Ángel Gil-Amado and Lourdes Martín

Foods 2022, 11(21), 3394; https://doi.org/10.3390/foods11213394 - 27 Oct 2022

Cited by 1 | Viewed by 1629

Abstract

Although deep frying is widely used, little is known about the effect of frying different meats on the frying oil. The aims of this study were to investigate whether the pork type influences the characteristics of the frying oil, to compare any effects [...] Read more.

Although deep frying is widely used, little is known about the effect of frying different meats on the frying oil. The aims of this study were to investigate whether the pork type influences the characteristics of the frying oil, to compare any effects with those of French fries, and to research whether the use of thermally damaged oil differentially affects those products. French fries and pork from pigs reared outdoors on acorns and grass (outdoor) or indoors on a concentrated feed (indoor) were deep-fried in either raw or previously heated olive oil. The type of product affected most color parameters, K₂₆₈ and the α-tocopherol content of the oil. The frying of outdoor pork hardly affected the α-tocopherol content, whereas the frying of indoor pork and especially French fries caused a significant decrease. This suggests that the meat type should be considered when setting the frying lifespan of olive oil. Regarding the fried products, L*, moisture (only French fries) and the malondialdehyde (MDA) content (only indoor pork) were the only parameters affected by the previous oil damage. The outdoor pork was less susceptible to oxidation than the indoor pork when the oil was severely damaged. Therefore, pig outdoor-based systems based on antioxidant-rich diets might be convenient to maintain oxidation at the lowest level after frying. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production and Consumption)

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