Search Results (47)

In this paper, an in-depth characterization of the composition of extra-virgin olive oil (EVOO) from different cultivars was performed, with the aim of obtaining the fingerprint profile of bioactive constituents and studying the oxidative stability of the samples, both by an accelerated stability test and after four months of storage at room temperature. Among the investigated cultivars, some were typical of Umbria (Central Italy), namely Moraiolo, Frantoio, and Dolce Agogia, others of Apulia (Southern Italy), Coratina, Peranzana, and Bella di Cerignola, and others were typical Spanish cultivars cultivated in Umbria (Arbequina and Arbosana). The comparison of the chemical parameters among oils from the different cultivars allowed for their discrimination by multivariate statistical analysis. Some phenolic compounds were mainly responsible for the sample group’s differentiation, with the oils from the Spanish cultivars clearly distinguished from the Umbrian and Apulian sample groups. The processing of the results by chemometric analysis during oil storage and stability tests again allowed the discrimination of the samples analyzed at different storage times. This study contributes to increasing knowledge on olive oils—chemical and nutraceutical properties from specific cultivars, particularly some less studied so far, such as the Bella di Cerignola cultivar, and their changes in their nutraceutical properties during storage. Full article

The water channel AQP3 is an aquaglyceroporin expressed in villus epithelial cells, and it plays a role in water transport across human colonic surface cells. Beyond water, AQP3 can mediate glycerol and H₂O₂ transport. Abnormal expression and function of AQP3 have been found in various diseases often characterized by altered cell growth and proliferation. Here, the beneficial effects of MOMAST^® have been evaluated. MOMAST^® is an antioxidant-patented natural phenolic complex obtained from olive wastewater (OWW) of the Coratina cultivar. Treatment of human colon HCT8 cells with MOMAST^® reduced cell viability. Confocal studies and Western Blotting analysis demonstrated that treatment with MOMAST^® significantly decreased the staining and the expression of AQP3. Importantly, functional studies revealed that the reduction of AQP3 abundance correlates with a significant decrease in glycerol and H₂O₂ uptake. Indeed, the H₂O₂ transport was partially but significantly reduced in the presence of MOMAST^® or DFP00173, a selective inhibitor of AQP3. In addition, the MOMAST^®-induced AQP3 decrease was associated with reduced epithelial-mesenchymal transition (EMT)-related proteins such as vimentin and β-catenin. Together, these findings propose MOMAST^® as a potential adjuvant in colon diseases associated with abnormal cell growth by targeting AQP3. Full article

Environmental conditions during olive fruit development and genotype have shown to be important sources of variability in final fruit weight and oil concentration. There are fewer studies concerning how the environment and genotype modulate growth dynamics. Thus, the present study aimed to evaluate the timing of fruit growth, pit hardening, and oil accumulation in several olive cultivars under different air temperatures along a latitudinal gradient (29°–33° S) with a range of altitudes (450–1250 masl) in Western Argentina; determine parameters derived from the dynamics of fruit growth and oil accumulation along the same gradient; and explore possible relationships between derived parameters and air temperatures. The cultivars evaluated were Arbequina, Arbosana, Coratina, Changlot, and Picual. Pit hardening occurred 20 days earlier in warmer locations, leading to an earlier onset of oil synthesis. The final fruit dry weight was mainly influenced by the cultivar, which was explained by differences in fruit growth rates. Cooler locations had 39% higher average final fruit dry weight and 22% higher oil concentration than warmer ones. Differences in final oil concentration between genotypes × environments were primarily associated with the oil accumulation rate rather than the duration of the oil accumulation period. However, changes in this rate seem to be cultivar-dependent. Interestingly, the rate and oil accumulation duration showed a negative relationship. These results highlight the need to explore genetic variability in temperature response to limit the detrimental impacts of global warming on olive fruit growth and oil concentration. Full article

Food powders were produced from olive pomace (Coratina, COP, and Arbequina, AOP) using freeze-drying with maltodextrin (MD) and native corn starch (NS) as wall materials in varying proportions. Optical microscopy revealed that OP was partially recovered by MD and NS. COP presented a total polyphenol content (TPC) of 53.8 g GAE/kg; meanwhile, AOP was 31.9 g GAE/kg. Accordingly, powders obtained from COP presented higher TPC than those from AOP. NS allowed obtaining powders with higher TPC and antioxidant activity. The greatest encapsulation efficiency was achieved by using 15% MD, achieving values of 94.9% for COP and 89.4% for AOP. Hydroxytyrosol was identified as the predominant polyphenol in the powders. It was demonstrated that powders could be added to food formulations and withstand cooking temperatures up to 220 °C without suffering a significant thermal degradation. Chemometric analysis of MIR and NIR spectra evidenced that they are analytical techniques capable of differentiating OP varieties and wall material types, besides variations in OP concentration. Results derived from this study demonstrated that it is feasible to give added value to olive pomace, obtaining powders rich in antioxidants to be used as ingredients of functional foods. Full article

Due to its high sensitivity to numerous variability sources, it is hard to define the typicity of a monovarietal virgin olive oil (VOO) according to its phenolic profile. In this study, we aimed to identify the features of phenolic composition that are persistent and minimally affected by variability sources, making them potential varietal markers. We separately analyzed three databases of monovarietal VOO phenolic compositions, determined by liquid chromatography, from three different cultivars. The first database was produced from the original data of the Bosana cultivar. The other two were obtained through a systematic analysis of scientific literature on Coratina and Frantoio cultivars. Several statistical tools, including coefficient of variability, correlations, and linear regression models, were used to find recurring proportions or ratios unaffected by variability sources suitable to define typical varietal traits. Some proportions between molecules, mostly within the same phenolic class, remain constant. Strong correlations between (i) flavonoids were observed in Bosana and Frantoio VOOs (R² = 0.87 and 0.77, respectively), (ii) oleacein-oleocanthal (Bosana, R² = 0.81) (iii) oleuropein aglycon-ligstroside aglycon (Frantoio, R² = 0.88), and (iv) lignans (Coratina, R² = 0.84). These traits could be useful tools for defining the typicity of monovarietal VOOs. Full article

The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions that can affect their activities. Coratina and Peranzana cultivars were processed to assess the influence of different technologies for fruit breaking (crushing and stoning) with and without controlled oxygen addition during this critical phase. The study of volatile compounds revealed that the enzymes that are responsible for their genesis during the technological process were significantly affected by oxygen addition in both the systems of fruit crushing. The results from the stoning technology proved that the quality improvement was a consequence of the prevention of the seed breaking and the oxidation catalyzed by the olive stone enzymes. In Peranzana EVOOs, it was possible to increase the aldehyde concentration up to 97% using stoning technology with a 0.2 L/min oxygen addition compared with traditional crushing. At the same time, non-significant reductions in phenolic compounds were detected when comparing crushing and stoning with and without the addition of oxygen, and similar trends were observed for the two studied cultivars. The sensory analyses confirmed the differences in phenolic and volatile composition detected in the EVOO samples. Full article

Olive Quick Decline Syndrome (OQDS) associated with Xylella fastidiosa subsp. pauca is one of the most destructive diseases of olive trees in the Salento Peninsula (Southern Italy), particularly on the cultivars Cellina di Nardò and Ogliarola Salentina. This study proposes the NuovOlivo protocol as a management strategy to permit coexistence between X. fastidiosa subsp. pauca and olive drupes and extra-virgin oil production. Thirty-two private olive orchards affected by OQDS and cultivated following the standard agronomic techniques in use in the area were surveyed during the 2019–2023 olive-growing seasons. Tested cultivars included Cellina di Nardò, Ogliarola Salentina, Coratina, Ascolana Tenera, Nociara, Leccino, and Bella di Cerignola. At the beginning of the protocol application, the susceptible plants showed OQDS symptom severity of 40–80% and did not produce olives or oil, while the resistant(?)/tolerant cultivars exhibited a 2–8% leaf scorch and a drupe production less than 1–2 kg/plant. After the removal of dry branches in January–February, plants were sprayed two times per year (preferably in March and October) with NuovOlivo^®, a mixture of aqueous botanical extracts esterified in the presence of sodium hydroxide with vegetable oils and activated at the time of use with sodium bicarbonate. In all the orchards, a slow-release fertilizer was distributed, and weeds were controlled by mowing or chopping. Upon eventual appearance, the dry twigs were removed. Treated olive trees produced new vegetation, rebuilt their foliage, reduced OQDS symptoms, and turned out cluster inflorescence and drupes. The drupes yield was 6.67–51.36 kg per plant, with an average of 13.19% in extra-virgin olive oil (free acidity 0.01–0.2%). Plants used as controls showed OQDS symptoms and were unproductive, and newly formed shoots were desiccated. The proposed protocol promotes, supports, and restores new vegetation, flowers, fruits, and oil production of the treated olive plants affected by OQDS without losing susceptible olive plants. The Apulian landscape and economy, based on olive presence and production, could be also safeguarded. Full article

Waste from the agri-food chain represents a valuable reservoir of organic compounds with health-promoting properties. Momast Plus 30 Bio (MP30B) is a derivative obtained from olive-oil wastewater. Its enrichment in hydroxytyrosol (HT) via a patented technique has paved the way for its potential application as a dietary supplement in preventing cardiovascular diseases. MP30B demonstrates no significant alteration in cardiac and vascular parameters in “ex vivo” studies. However, it exhibits a strong ability to remove reactive oxygen species and exerts anti-inflammatory effects, notably reducing the concentration of iNOS and mitigating heart infections in “in vitro” experiments. Furthermore, MP30B slightly decreases the stiffness of the “ex vivo” thoracic aorta, potentially resulting in lowered arterial pressure and enhanced energy transfer to a normal ventricle. Based on these findings, we posit MP30B as a promising extract for cardiovascular disease prevention, and its specific antibacterial properties suggest its utility in preventing cardiac infections. Full article

Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet. Many studies have highlighted its crucial preventive role against cardiovascular disease, neurodegenerative disorders, metabolic syndrome and cancer, with these effects being due to the synergistic anti-inflammatory and antioxidant activities of minor components, such as polyphenols and tocols. The aim of the present study is to implement new technologies for olive oil mills and develop an efficient large-sized industrial process for the continuous extraction of healthier EVOOs that are enriched with these bioactive compounds. Non-thermal technologies, namely ultrasound (US) and pulsed electric field (PEF), have been tested, separately and in combination, to eliminate the need for traditional malaxation. There is extensive literature to support the efficacy of ultrasound-assisted extraction (UAE) and PEF treatments in EVOO production. A newly designed US device and a PEF industrial chamber have been combined into a single, integrated continuous-flow setup, the performance of which in the extraction of EVOO from green Coratina olives has been evaluated herein. Extraction yields, physico-chemical and organoleptic characteristics, and polyphenol and tocol contents were monitored throughout the trials, and the last three were measured at accelerated aging times (AAT) of 15 and 30 days. The US and combined US-PEF processes not only increased daily oil production (ton/day, by nearly 45%), but also eliminated the need for kneading during malaxation, resulting in significant energy savings (approximately 35%). In addition, these innovations enriched the resulting EVOO with nutritionally relevant minor components (8–12% polyphenols, 3–5% tocols), thereby elevating its quality and market value, as well as overall stability. The introduction of continuous-flow US and PEF technologies is a remarkable innovation for the EVOO industry, as they offer benefits to both producers and consumers. The EVOO resulting from non-thermal continuous-flow production meets the growing demand for healthier, nutrient-enriched products. Full article

This research focuses on the seasonal patterns of the ecophysiological recovery of four olive cultivars (Arbequina, Coratina, Frantoio, and Urano), both micropropagated and self-rooted, grown in a mature, irrigated, super high-density (SHD) orchard under Mediterranean conditions (Southern of Italy). The aim was to observe the impact of the micropropagation method on the ecophysiological responses. Ecophysiological parameters, including leaf water potential (LWP), stomatal conductance (gs), net photosynthetic rate (Pn), and transpiration rate (E) were assessed. Self-rooted trees consistently exhibited superior gs, E, and Pn recovery compared to the micropropagated ones. ‘Arbequina’ maintained elevated levels of Pn under water-deficit conditions. ‘Coratina’ exhibited increases in gs and E after irrigation. ‘Frantoio’ demonstrated recovery capabilities, with lower LWP and higher Pn under stress. ‘Urano’ micropropagated trees achieved higher gs values in mid-summer, while self-rooted trees sustained higher Pn later in the season. This field research highlighted the important role of the propagation method in optimizing the physiological performance of olive cultivars in SHD orchards. Furthermore, it highlighted the necessity of long-term studies on the effects of propagation methods and their interactions with other farming practices. Full article

The main objective of this study was to evaluate the quality and select the best varieties from 85 olive varieties in the Liangshan region, China, from the perspective of oil content, fatty acid, and triacylglycerol compositions. Although 85 varieties of olive oil showed no difference in the type of fatty acid composition and the distribution of triglycerides, they varied greatly in the oil content, the relative proportion of fatty acids, and triglycerides. Principal component analysis (PCA) and cluster and heatmap analysis clearly divided the 85 samples into three groups. Group A included 36 varieties and was characterized by high oleic acid, mono-unsaturated fatty acids (MUFA), eicosenoic acid, OOO (glyceryl trioleate), and OOL (1-oleic acid-2-oleic acid-3-linoleic acid glycerides) contents, but rare palmitoleic acid, SFA (saturated fatty acid), and POP (1-palmitic acid-2-oleic acid-3-palmitic acid glycerides) levels. Group B contained 9 varieties of olive, with the main characteristics of high oleic acid, linolenic acid, MUFA, MUFA/PUFA, SFA, and OLnO (1-oleic acid-2-linolenic acid-3-oleic acid glycerides) content, but low in linoleic acid, PUFA (polyunsaturated fatty acid), PLL levels and ratio of omega-6 to omega-3 polyunsaturated fatty acids. Group C comprised 40 varieties, identified by high linoleic acid and PUFA levels but low ratios of oleic acid, MUFA, OOO, MUFA/PUFA, and the ratio of omega-6 to omega-3 polyunsaturated fatty acids. Combined with the oil content (FW) (%) of 85 varieties, we suggested four distinguished varieties in Group A, namely Lechín, Coratina, Koroneiki, and Arbosana; three distinguished varieties in Group B, namely Picual, Ezhi, Cornicabra; two distinguished varieties in Group C namely Frantoio and Arbequina as the objects of large-scale cultivation by Chinese cultivators. More importantly, the obtained data also demonstrated that some locally bred specific varieties, such as Zhongze-3 and Yuntai, had interesting unsaturated fatty acids and had cultivation and popularization value in China. Full article

Extra virgin olive oil (EVOO) is renowned for its numerous minor compounds, particularly phenols, which contribute to its health-promoting properties and commercial quality. The phenolic composition of EVOO largely relies on the initial phenolic content of the olive fruits, which represents, therefore, an important trait to be considered in olive breeding programs. However, only limited studies have been conducted so far to compare the relative influence of genotype and environment in the variability of this trait. For that reason, this study aims to assess the influence of genotype (cultivars ‘Arbequina’, ‘Coratina’, ‘Hojiblanca’, ‘Koroneiki’, ‘Martina’, and ‘Picual’) and environment (harvest date, season, and location) on the fruit phenolic content and composition. A wide general variability was obtained in the whole dataset, with total phenols ranging from 6019 to 38,380 μg/g. A stronger effect of the genotype than the environment was observed for total phenolic content (representing 76–90% of total sums of squares) and the different groups of compounds. Notably, significant variations were found among cultivars not only in the total phenol content but also in the percentage of individual compounds within each main phenolic group. Overall, taking into account the entire dataset available, a clear grouping of samples according to genotypes was observed. The results obtained highlight the prominent influence of the genotype (cultivar) over the environment and genotype–environment interactions on the phenolic content and composition in olive fruits; even when considering very contrasting environments as the Mediterranean and subtropical in the present work. These findings suggest the feasibility of breeding selection of new cultivars with distinctive phenolic content and composition. Full article

Olive groves in the Mediterranean may lose production sustainability because of their vulnerability to climatic change. Irrigation is an important measure that could significantly affect fruit yield, olive fruit fly infestation, and oil characteristics. The aim of paper was to compare the regulated deficit irrigation with different water management practices, in consecutive years, in two locations in Zadar County (Croatia), affecting fruit morphology, olive fruit fly infestation, and quantity and quality of the extracted Coratina cultivar oil. Treatments, namely C—rainfed, T₁—deficit irrigation (produce’s practice), T₂—regulated deficit irrigation, and T₃—full irrigation (100% ECTO), were established. Irrigated treatments had a positive effect on all morphological characteristics of the fruit. The pulp mass, independently of the year, increased in irrigated treatment (ranging from 1.04 to 1.65 in C to 2.25 and 2.30 in the irrigated treatments) and resulted in a higher oil content on a fresh weight basis (ranging from 16.39% to 17.85% in C to 19.48% to 23.26% in the irrigated treatments). However, fruit yield per tree was only location-dependent. When olive fruit fly presence was high, fruit infestation was greatest in the irrigated compared to the rainfed treatment. According to quality parameters, all oils were classified as EVOO. Individual phenols were influenced by irrigation, while the composition of fatty acids was more influenced by location than treatment. The sensory characteristics of the resulting oil were slightly reduced compared to rainfed treatment. The results indicate that regulated deficit irrigation benefits water use sustainability without compromising the quality of the oil. Full article

Given the importance of olive sprouts, it is crucial to explore their potential as an innovative source of bioactive and nutritive compounds through research. Here, we aimed at investigating the potential role of benzylaminopurine (BAP) in improving the tissue chemical composition and bioactivity of olive sprouts. To this end, seeds of two olive varieties (Olea europaea L. vr. Kroniaki and Coratina) were primed with BAP at 25 µM. A substantial enhancement was observed in biomass accumulation by 35% and 30% in Kroniaki and Coratina varieties, respectively. Likewise, the photosynthetic pigments (total chlorophyll, α- and β-carotene, lutein and β-cryptoxanthin) in both varieties were increased, mainly in Coratina. At primary metabolic level, BAP priming improved sprout lipid composition, particularly in Coratina variety. At antioxidant level, BAP priming improved lipid antioxidants (α-, β- and γ-tocopherols) and water-soluble antioxidants (phenols, flavonoids, ascorbate, glutathione and anthocyanins) in both olive varieties. At the anthocyanins level, their precursors (phenylalanine, cinnamic acid, coumaric acid and naringenin) and key biosynthetic enzyme activity (phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS), coenzyme A ligase (4CL) and cinnamate 4-hydroxylase (C4H)) were improved in olive varieties, but to a greater extent in Coratina variety. Overall, the sprouts of BAP-primed olive seeds could potentially enhance their nutritional value, suggesting that the sprouts of BAP-primed olive seeds can be used as a food ingredient and additives. Full article

The effects of the phenolic compounds of extra virgin olive oil (EVOO) on AGS cells have never been studied so far, which is the aim of this study. The profiles of the main phenolic components in EVOOs, mainly secoiridoid compounds derived from the transformation of oleuropein during the olive milling process, were evaluated and compared. Oils of different origins were evaluated aiming at verifying whether chemical differences in the phenolic composition of the dry extracts played a role in the metabolism and in maintaining the cellular redox state of AGS cells. The following key enzymes of some metabolic pathways were studied: lactate dehydrogenase, enolase, pyruvate kinase, glucose 6-phosphate dehydrogenase, citrate synthase, 3-Hydroxyacyl-CoA dehydrogenase and hexokinase. As confirmed through PCA analysis, pretreatments with the dry extracts of EVOOs at different concentrations appeared to be able to counteract the enzymatic activity alterations due to oxidative stress induced by H₂O₂ 1 mM and 2 mM. The studied phytocomplexes showed the ability to protect AGS cells from oxidative damage and the secoiridoid derivatives from both oleuropein and ligstroside contributed to the observed effects. The results suggested that EVOOs with medium to high concentrations of phenols can exert this protection. Full article