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Virgin Olive Oil: Processing, Byproducts, Quality Control, and Nutraceutical Profile II

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: closed (30 November 2024) | Viewed by 10228

Special Issue Editors

Dr. Lorenzo Cecchi

E-Mail Website
Guest Editor
Department of Neurofarba, Università degli Studi di Firenze, Florence, Italy
Interests: phenolic compounds; volatile compounds; fortification of food with nutraceutical compounds; food technology; food quality authentication; food byproduct re-use
Special Issues, Collections and Topics in MDPI journals
Dr. Maria Bellumori

E-Mail Website
Guest Editor
Department of Neurofarba, Università degli Studi di Firenze, Florence, Italy
Interests: natural antioxidants; nutraceutical sciences; food chemistry; nutrition and human health; phenolic compounds; extraction and characterization of bioactive molecules
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The interest in virgin olive oil has constantly and strongly increased over the last few decades because of the unique and delicate flavor and the nutraceutical properties of this vegetable oil. All of these properties have been associated with the presence of some classes of minor compounds, particularly phenolic and volatile compounds, in addition to the peculiar fatty acid composition, which is very rich in monounsaturated fatty acids. Searching for innovative processes capable of extracting virgin olive oil with higher and higher sensorial and nutraceutical properties is one of the current concerns of producers and researchers. At the same time, the possibility of re-using byproducts containing high levels of hydroxytyrosol, secoiridoid derivatives, and other phenolic compounds has recently been strongly investigated to render the olive oil production chain more economically and environmentally sustainable. Virgin olive oil also has the peculiarity of being the only food product to have a standardized protocol (the so-called Panel Test) for the analysis of sensory attributes that are used to classify samples according to the recognized commercial categories. Much effort is being made by researchers to develop chemical/statistical approaches that support the Panel Test in virgin olive oil classification and can be used to authenticate the geographic and botanical origin of virgin olive oils.

This Special Issue aims to cover advances in research on: i) innovations in processing olives to obtain high-quality extra virgin olive oil; ii) the possibility of re-using byproducts from olive oil extraction; iii) quality control, e.g., developing chemical/statistical methods for virgin olive classification according to the current legislation and authentication of the geographic and botanical origin; and iv) the nutraceutical potentiality of virgin olive oil, including the biological and health-promoting properties possessed by the phenolic compounds present in this vegetable oil.

Dr. Lorenzo Cecchi
Dr. Maria Bellumori
Guest Editors

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Keywords

  • virgin olive oil quality authentication
  • byproduct management
  • volatile compounds
  • phenolic compounds
  • sensory analysis
  • health-promoting properties
  • biological activity
  • authentication of origin
  • innovative extraction processes

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Related Special Issue

Published Papers (7 papers)

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Research

15 pages, 2694 KiB  
Article
Phenolic Profiles in Olive Leaves from Different Cultivars in Tuscany and Their Use as a Marker of Varietal and Geographical Origin on a Small Scale
by Francesca Borghini, Gabriella Tamasi, Steven Arthur Loiselle, Michele Baglioni, Stefano Ferrari, Flavia Bisozzi, Sara Costantini, Cristiana Tozzi, Angelo Riccaboni and Claudio Rossi
Molecules 2024, 29(15), 3617; https://doi.org/10.3390/molecules29153617 - 31 Jul 2024
Cited by 1 | Viewed by 1038
Abstract
Olive leaves are a rich source of polyphenols with healthful properties and represent one of the most abundant waste products of olive oil production. The aims of this study were to explore the phenolic composition of olive leaves from the three main Tuscan [...] Read more.
Olive leaves are a rich source of polyphenols with healthful properties and represent one of the most abundant waste products of olive oil production. The aims of this study were to explore the phenolic composition of olive leaves from the three main Tuscan cultivars (Leccino, Moraiolo and Frantoio) collected in Siena and Grosseto provinces and to investigate the possible use of these compounds as varietal and geographic origin markers. Discriminant factorial analysis (DFA) was used for distinguishing between different cultivars and locations. Apigenin and caffeoyl-secologanoside showed significant differences between cultivars. DFA showed that ligstroside, apigenin and luteolin have the most influence in determining the differences between sites, whereas total polyphenols, olacein and hydroxytyrosol acetate allowed for separation between leaves from the same province. The results of the present study indicate that concentrations of phenolic compounds, measured through high-resolution mass spectrometry, can be used as a marker for both the cultivar and of geographical origin of olive leaves, and possibly of olive-related products, as well as across small geographic scales (less than 50 km distance between sites). Full article
(This article belongs to the Special Issue Virgin Olive Oil: Processing, Byproducts, Quality Control, and Nutraceutical Profile II)
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16 pages, 857 KiB  
Article
Evaluation of the Shelf Life of Myristica-fragrans Powder-Flavored Oils Obtained through the Application of Two Processes: Infusion and Co-Pressing Technology
by Irene Maria Grazia Custureri, Monica Rosa Loizzo, Vincenzo Sicari, Roberta Pino, Rosa Tundis, Ana Cristina Soria and Angelo Maria Giuffrè
Molecules 2024, 29(15), 3588; https://doi.org/10.3390/molecules29153588 - 30 Jul 2024
Cited by 1 | Viewed by 866
Abstract
This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of Myristica fragrans (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil through two different processes: immediately [...] Read more.
This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of Myristica fragrans (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil through two different processes: immediately after crushing the olives by mixing mace (1% weight/weight (w/w)) with the olive paste (MAVOO-M) and by adding mace to extra virgin olive oil (C) (2% w/w) (MAVOO-I). A multi-analytical approach was applied to measure the main qualitative indexes, such as the free acidity, peroxide value and ultraviolet parameters. The total phenolic and carotenoid contents (TPC and TCC, respectively) and α-tocopherol were also evaluated, as well as the sensory attributes. The radical scavenging potential was estimated by using two different in vitro tests, namely, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). A significant increase in the free acidity parameter was found in all the flavored oils, and particularly in the MAVOO-M (1.27% oleic acid); at the same time, this oil was the sample with the lowest peroxide value (i.e., 9.68 meqO2/kg) after 360 days of storage. At the end of the storage, an increase in L* values was found in both the MAVOO-M and -I vs. the C (43.88 and 43.02, respectively, vs. 42.62). The TCC was strongly influenced by the addition of mace, especially when the infusion process was used. In fact, after one year of storage, the TCC in the MAVOO-I resulted in ~34.7% more than the MAVOO-M. A promising DPPH radical scavenging activity was observed independently by the applied aromatization process, with IC50 values of 19.77 and 17.80 μg/mL for the MAVOO-M and MAVOO-I, respectively. However, this activity decreased during storage, and a similar trend was observed using the ABTS test. In conclusion the infusion as enrichment methodology led to more promising results in terms of functionality compared with the co-mixing one. Full article
(This article belongs to the Special Issue Virgin Olive Oil: Processing, Byproducts, Quality Control, and Nutraceutical Profile II)
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23 pages, 3000 KiB  
Article
Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace
by Maria Tsevdou, Athina Ntzimani, Maria Katsouli, George Dimopoulos, Dimitrios Tsimogiannis and Petros Taoukis
Molecules 2024, 29(10), 2303; https://doi.org/10.3390/molecules29102303 - 14 May 2024
Cited by 5 | Viewed by 979
Abstract
Olive oil production is characterized by large amounts of waste, and yet is considerably highly valued. Olive pomace can serve as a cheap source of bioactive compounds (BACs) with important antioxidant activity. Novel technologies like Pulsed Electric Fields (PEF) and High Pressure (HP) [...] Read more.
Olive oil production is characterized by large amounts of waste, and yet is considerably highly valued. Olive pomace can serve as a cheap source of bioactive compounds (BACs) with important antioxidant activity. Novel technologies like Pulsed Electric Fields (PEF) and High Pressure (HP) and microwave (MW) processing are considered green alternatives for the recovery of BACs. Different microwave (150–600 W), PEF (1–5 kV/cm field strength, 100–1500 pulses/15 µs width), and HP (250–650 MPa) conditions, in various product/solvent ratios, methanol concentrations, extraction temperatures, and processing times were investigated. Results indicated that the optimal MW extraction conditions were 300 W at 50 °C for 5 min using 60% v/v methanol with a product/solvent ratio of 1:10 g/mL. Similarly, the mix of 40% v/v methanol with olive pomace, treated at 650 MPa for the time needed for pressure build-up (1 min) were considered as optimal extraction conditions in the case of HP, while for PEF the optimal conditions were 60% v/v methanol with a product/solvent ratio of 1:10 g/mL, treated at 5000 pulses, followed by 1 h extraction under stirring conditions. Therefore, these alternative extraction technologies could assist the conventional practice in minimizing waste production and simultaneously align with the requirements of the circular bioeconomy concept. Full article
(This article belongs to the Special Issue Virgin Olive Oil: Processing, Byproducts, Quality Control, and Nutraceutical Profile II)
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17 pages, 2179 KiB  
Article
Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil’s Nutritional Value
by Lorenzo Cecchi, Filippo Conticelli, Bruno Zanoni, Carlotta Breschi, Maria Bellumori and Nadia Mulinacci
Molecules 2024, 29(2), 525; https://doi.org/10.3390/molecules29020525 - 21 Jan 2024
Cited by 1 | Viewed by 1599
Abstract
Extra virgin olive oil (EVOO) is a valuable product and is highly appreciated by consumers for its great nutritional value. However, to date, there has been a lack of uniform systems capable of ranking the nutritional value of EVOO based on its chemical [...] Read more.
Extra virgin olive oil (EVOO) is a valuable product and is highly appreciated by consumers for its great nutritional value. However, to date, there has been a lack of uniform systems capable of ranking the nutritional value of EVOO based on its chemical composition in terms of macro- and micronutrients (including phenolic compounds and tocopherols). The aim of this study was to propose a scoring algorithm to rank the nutritional value of EVOO samples, considering their chemical composition in macro- and micronutrients and their sensitivity to oxidation phenomena. Data from more than 1000 EVOO samples were used to assess the variability of the data, considering the selected negative parameters (free acidity, peroxide value, spectrophotometric indices) and positive components (composition in tocopherols via HPLC-DAD, phenolic compounds via HPLC-DAD, and fatty acids via GC-MS) so as to ensure the universal validity of the scoring algorithm. The dataset included samples from the main producing countries worldwide, in addition to Australia, across several production years; data were selected to represent different production realities. A mathematical model was set up for each chemical component, resulting in six variable values. By combining these values with a dimensionless constant value, the algorithm for computing the nutritional value score (NVS) was defined. It allows the nutritional value of an oil to be ranked on a scale of 0 to 100 based on its chemical composition. The algorithm was then successfully tested using chemical data from about 300 EVOO samples obtained from laboratories from different Italian regions. The proposed NVS is a simple and objective tool for scoring the nutritional value of an EVOO, easy to understand for both producers and consumers. Full article
(This article belongs to the Special Issue Virgin Olive Oil: Processing, Byproducts, Quality Control, and Nutraceutical Profile II)
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13 pages, 3416 KiB  
Article
Rapid Authentication and Detection of Olive Oil Adulteration Using Laser-Induced Breakdown Spectroscopy
by Eleni Nanou, Nefeli Pliatsika and Stelios Couris
Molecules 2023, 28(24), 7960; https://doi.org/10.3390/molecules28247960 - 5 Dec 2023
Cited by 4 | Viewed by 2425
Abstract
The adulteration of olive oil is a crucial matter for food safety authorities, global organizations, and consumers. To guarantee olive oil authenticity, the European Union (EU) has promoted the labeling of olive oils with the indices of Protected Designation of Origin (PDO) and [...] Read more.
The adulteration of olive oil is a crucial matter for food safety authorities, global organizations, and consumers. To guarantee olive oil authenticity, the European Union (EU) has promoted the labeling of olive oils with the indices of Protected Designation of Origin (PDO) and Protected Geographical Identification (PGI), while food security agencies are also interested in newly emerging technologies capable of operating reliably, fast, and in real-time, either in situ or remotely, for quality control. Among the proposed methods, photonic technologies appear to be suitable and promising for dealing with this issue. In this regard, a laser-based technique, namely, Laser-Induced Breakdown Spectroscopy (LIBS), assisted via machine learning tools, is proposed for the real-time detection of olive oil adulteration with lower-quality oils (i.e., pomace, soybean, sunflower, and corn oils). The results of the present work demonstrate the high efficiency and potential of the LIBS technique for the rapid detection of olive oil adulteration and the detection of adulterants. Full article
(This article belongs to the Special Issue Virgin Olive Oil: Processing, Byproducts, Quality Control, and Nutraceutical Profile II)
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15 pages, 4517 KiB  
Article
Combination of Dehydration and Expeller as a Novel Methodology for the Production of Olive Oil
by Assamae Chabni, Luis Vázquez, Celia Bañares and Carlos F. Torres
Molecules 2023, 28(19), 6953; https://doi.org/10.3390/molecules28196953 - 6 Oct 2023
Cited by 2 | Viewed by 1383
Abstract
An alternative olive oil (OO) production process has been developed based on the combination of olive dehydration, followed by extraction with an expeller press. This procedure eliminates the utilization of water and avoids the malaxation stage. Hence, no water residues are generated. In [...] Read more.
An alternative olive oil (OO) production process has been developed based on the combination of olive dehydration, followed by extraction with an expeller press. This procedure eliminates the utilization of water and avoids the malaxation stage. Hence, no water residues are generated. In this study, the mentioned alternative methodology was compared to conventional extraction methods. High extraction yields and oil recovery were obtained with our novel procedure. On the contrary, substantial percentages of by-products were generated with conventional methodology. The quality indexes (acidity and peroxide values) of the oils obtained by the combination of dehydration and expeller (dOO) were 0.4% of oleic acid and 3 meq O2/kg of oil, respectively. Furthermore, none of the applied processes affected the resulting OO’s fatty acid composition and lipid profile. Total phenolic content was up to four times higher for dOO than for other olive oils and it showed resistance to oxidation with an oxidative stability index about five times higher than that for conventional olive oils. Full article
(This article belongs to the Special Issue Virgin Olive Oil: Processing, Byproducts, Quality Control, and Nutraceutical Profile II)
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16 pages, 1475 KiB  
Article
Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils
by Fátima Peres, Madalena Pinho Marques, Miguel Mourato, Luisa L. Martins and Suzana Ferreira-Dias
Molecules 2023, 28(19), 6898; https://doi.org/10.3390/molecules28196898 - 1 Oct 2023
Cited by 5 | Viewed by 1232
Abstract
Flavoring olive oils is a new trend in consumer preferences, and different enrichment techniques can be used. Coextraction of olives with a flavoring agent is an option for obtaining a flavored product without the need for further operations. Moreover, ultrasound (US) assisted extraction [...] Read more.
Flavoring olive oils is a new trend in consumer preferences, and different enrichment techniques can be used. Coextraction of olives with a flavoring agent is an option for obtaining a flavored product without the need for further operations. Moreover, ultrasound (US) assisted extraction is an emergent technology able to increase extractability. Combining US and coextraction, it is possible to obtain new products using different types of olives (e.g., cultivar and ripening stage), ingredient(s) with the greatest flavoring and/or bioactive potential, as well as extraction conditions. In the present study, mastic thyme (Thymus mastichina L.) (TM) and lemon thyme (Thymus x citriodorus) (TC) were used for flavoring Cornicabra oils by coextraction. The coextraction trials were performed by (i) thyme addition to the olives during crushing or malaxation and (ii) US application before malaxation. Several parameters were evaluated in the oil: quality criteria parameters, total phenols, fatty acid composition, chlorophyll pigments, phenolic profile and oxidative stability. US application did not change the phenolic profile of Cornicabra olive oils, while the enrichment of olive oils with phenolic compounds or pigments by coextraction was very dependent on the thyme used. TM enrichment showed an improvement of several new phenolic compounds in the oils, while with TC, fewer new phenols were observed. In turn, in the trials with TC, the extraction of chlorophyll pigments was higher, particularly in crushing coprocessing. Moreover, the oils obtained with US and TM added in the mill or in the malaxator showed lower phenol decrease (59%) than oils flavored with TC (76% decrease) or Cornicabra virgin olive oil (80% decrease) over an 8-month storage period. Multivariate data analysis, considering quality parameters, pigments and phenolic contents, showed that flavored oils were mainly grouped by age. Full article
(This article belongs to the Special Issue Virgin Olive Oil: Processing, Byproducts, Quality Control, and Nutraceutical Profile II)
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