Search Results (424)

The growing demand for healthier and more sustainable foods has driven interest in plant-based formulations with improved nutritional and sensory quality. In this context, this study evaluated the effect of extra-virgin olive oil (EVOO) addition and different cooking methods (baking, air-frying, and deep-frying) on the nutritional composition, fatty acid profile, total polyphenol content (TPC), antioxidant capacity (ORAC, FRAP, and DPPH), and sensory acceptability of vegetable patties. Patties were prepared with or without EVOO and cooked using the three methods. Deep-frying markedly increased fat content (45–75%), whereas baking and air-frying effectively limited oil absorption (0–10%). EVOO addition increased monounsaturated fatty acids, particularly oleic acid (37.2 g/100 g DW), and enhanced the transfer of phenolic compounds to the patties. Deep-fried, EVOO-enriched samples showed the highest TPC (3.93–5.22 mg GAE/100 g DW), while raw patties exhibited the highest ORAC values (5.17–6.02 µmol TE/100 g DW). Sensory evaluation indicated that EVOO-enriched patties achieved the highest overall preference when air-fried or baked (77–89%). Overall, enriching EVOO with less oil-intensive cooking methods improved the lipid profile, antioxidant capacity, and sensory quality of vegetable patties. These findings should be interpreted within the context of a single frying cycle representative of domestic cooking practices and a sensory evaluation conducted with an untrained panel mainly composed of young adults. Full article

Consumer choice, liking, and preference can be assessed in different ways. We tested the application of a novel method called Hedonext^® for the measurement of consumer liking and preference for extra virgin olive oil (EVOO). Consumers were instructed that they would be presented with up to eight olive oils and invited to taste each of them in sequence until they found the oil that they liked or preferred, thus ending the test, and that they would receive that oil as their reward. We compared the outcomes of the Hedonext Method to hedonic ratings on the nine-point hedonic scale of all eight oils, which were then analyzed by preference mapping. A total of 139 and 141 consumers, who consumed EVOO at least once a week and were evenly distributed by age (18–65 years old) and gender (60% women, 40% men), evaluated the set of olive oils from Italy, Spain, or California with Hedonext or the nine-point hedonic scale, respectively. The oils that were chosen most often by consumers in the Hedonext procedure were also the oils that received the highest mean hedonic ratings on the nine-point hedonic scale, and those picked the least often with Hedonext also received the lowest hedonic ratings. Traditional preference mapping from hedonic ratings and an alternative preference mapping approach through Hedonext also produced similar outcomes. The Hedonext Method was shorter to administer and was enjoyed by the consumers who experienced it because of its game-like nature. It does require, though, that the product under testing be perceived as valuable by consumers, as it serves as the reward for their participation. We conclude that the Hedonext Method represents a novel and valuable alternative to the 9-point hedonic scale, particularly for the evaluation of premium or luxury consumer products. Full article

Food fraud, particularly in the olive oil sector, represents a pressing concern within the agri-food industry, with implications for consumer trust and product authenticity. Certified products like Protected Designation of Origin (PDO) Extra Virgin Olive Oil (EVOO) are premium products that undergo strict quality controls, must comply with specific production regulations, and generally have a higher market price. These characteristics make them particularly vulnerable to economically motivated adulteration. In this study, the adulteration of PDO EVOO with Olive Pomace Oil (POO) and Olive Oil (OO) was investigated through a combined analytical approach. A traditional technique, gas chromatography–mass spectrometry (GC-MS) combined with solid-phase microextraction (SPME), was employed alongside an innovative method based on an electronic nose equipped with metal oxide semiconductor (MOX) sensors. GC-MS analysis enabled the identification of characteristic volatile compounds, providing a detailed chemical fingerprint of the different oil samples. Concurrently, the MOX sensor array successfully detected variations in the volatile profiles released by the adulterated oils, demonstrating its potential as a rapid and cost-effective screening tool. The complementary use of both techniques highlighted the reliability of MOX sensors in differentiating authentic PDO EVOO from adulterated samples and underscored their applicability in routine quality control and fraud prevention strategies. Full article

Astaxanthin, a potent antioxidant, has attracted growing interest for its applications in the food, pharmaceutical, and cosmetic industries. This study aims to optimize the green extraction of astaxanthin from shrimp (Parapenaeus longirostris) by-products using ultrasound-assisted extraction (UAE) with extra virgin olive oil (EVOO) as a sustainable solvent, and explore its application in trahana fortification, a traditional Greek fermented cereal-based product. Response Surface Methodology (RSM) was applied to optimize astaxanthin extraction conditions (extraction time, liquid-to-solid (L/S) ratio, and ultrasound amplitude). Fatty acid analysis was performed with gas chromatography (GC-FID), and sensory analysis was conducted using a 7-point hedonic scale for sensory attributes. The optimal UAE conditions for astaxanthin, determined by RSM, were 228 min extraction time, a 65:1 liquid-to-solid ratio, and 41% ultrasound amplitude, predicting 83.50 μg astaxanthin/g by-product. At the optimal conditions, the experimentally obtained yield of 76.75 ± 1.17 μg astaxanthin/g by-product fell within the 95% confidence interval of the predicted value. The enriched trahanas retained nutritionally relevant levels after cooking (46.35 ± 0.60 μg astaxanthin per 60 g serving). Accelerated storage testing at 65 °C for six days was used to assess the thermal stability of astaxanthin in enriched trahanas. Based on first-order degradation kinetics and Arrhenius-based extrapolation of literature-derived activation energy values, astaxanthin retention above 80% at 25 °C was estimated to be maintained for approximately 27–51 days. Thereafter, progressive degradation is expected, with the estimated half-life ranging from 85 to 159 days. GC-FID analysis revealed favorable incorporation of bioactive lipids, including omega-3 fatty acids (EPA and DHA). Sensory evaluation demonstrated enhanced consumer acceptability, with enriched samples scoring significantly higher in appearance, aroma, and overall acceptance compared to traditional trahanas. These findings highlight UAE as an efficient and environmentally friendly strategy for recovering astaxanthin from seafood by-products and for developing functional cereal-based foods that align with sustainability. This work demonstrates the effective use of extra virgin olive oil as a green extraction solvent that also serves as a nutritional carrier, enabling the enrichment of trahanas with astaxanthin. The approach ensures both nutritional stability and consumer acceptability, providing a practical pathway for the development of sustainable, functional cereal-based foods. Full article

Background: Olive cultivation and olive oil production are key agricultural sectors in the Dalmatia region, where numerous oil mills operate. Analyses have shown that extra virgin olive oils (EVOO) produced in this area contain respectable amounts of polyphenols, which contribute to superior oil quality due to their antioxidant properties. During processing, hydrophilic phenolic compounds predominantly transfer into olive mill wastewater (OMW), making it a concentrated source of valuable bioactive molecules. The antioxidant, anti-inflammatory, and photoprotective effects of these polyphenols are highly relevant for cosmetic and pharmaceutical use. Methods: A total of 186 OMW samples were collected from oil mills in the Split-Dalmatia County across three production seasons (2023–2025). Total polyphenol content (TPC) was measured spectrophotometrically, while polyphenol composition was determined by High Performance Liquid Chromatography (HPLC). Antioxidant activity was evaluated using hydrogen atom transfer (HAT; 2,2-diphenyl-1-picrylhydrazyl) (DPPH), electron transfer (ET; ferric reducing antioxidant power) (FRAP), and oxygen radical absorbance capacity assay (ORAC). Results: The obtained results indicated high total polyphenols concentrations, with values ranging from 111.8 to 6717.2 mg of gallic acid equivalents per L of OMW (mg GAe L⁻¹). In the vast majority of analyzed samples, hydroxytyrosol was the predominant phenol compound. The antioxidant activity of the samples was high. Full article

Extra virgin olive oil (EVOO) is valued for its flavor and health benefits. However, its quality can decline during storage, reducing food quality and the effectiveness of therapeutic compounds when used as a pharmaceutical excipient. While the oxidative stability of extra virgin olive oil has been widely studied for food quality and shelf life, its crucial role as a pharmaceutical excipient and the impact of long-term degradation on the effectiveness and stability of active compounds remain largely unexplored. This study examined 14 commercial EVOO samples immediately after opening and after three years of storage. Standard methods were used to measure the peroxide value, p-anisidine value, acidity, antioxidant activity, and extinction coefficients. The data were analyzed with statistical and chemometric tools. Initially, all oils met international quality standards. After three years, most samples showed significant deterioration, especially a decline in antioxidant activity and an increase in K232 values. Statistical tests confirmed differences among samples, and pairwise comparisons indicated significant differences consistent with degradation between T0 and T1. Principal component analysis (PCA) identified three main patterns related to oxidation and antioxidant capacity, and clustering distinguished between stable and unstable samples. Overall, the stability of the studied EVOOs varied by brand, influenced by their natural composition and storage conditions. Multivariate analysis confirmed that antioxidant activity and extinction coefficients are key indicators of oxidative degradation. This finding highlights multivariate analysis as a valuable approach for monitoring the oxidative stability of oils and ensuring EVOO quality for both food and pharmaceutical application. Full article

Background/Objectives: Extra virgin olive oil (EVOO) exhibits potent antioxidant and anti-inflammatory properties. Recent findings from our Institute indicate that its bioactive compounds enhance lipid metabolism, suggesting EVOO as a promising nutritional intervention for hyperlipidemic patients. This clinical study aimed to evaluate the effects of EVOO consumption on vascular endothelial function and hemodynamic parameters in hyperlipidemic individuals, while comparing two EVOO types differing in polyphenol content and dosage. Methods: This post hoc analysis included 70 participants: 50 patients with hyperlipidemia and 20 healthy controls. All participants consumed EVOO daily for four weeks. Hyperlipidemic patients were randomized into two subgroups: one receiving high-phenolic EVOO at a low dose and another receiving low-phenolic EVOO at a high dose, ensuring equivalent total polyphenol intake. Vascular endothelial function, assessed via near-infrared spectroscopy (NIRS), served as the primary endpoint, while arterial blood pressure and heart rate were secondary endpoints. Statistical analyses employed mixed linear models. Results: Hyperlipidemic patients exhibited significant improvements in endothelial function, with increased reperfusion rate (p = 0.010) and oxygen consumption rate (p < 0.001) compared to controls. Reductions in maximum hyperemia time (p = 0.004) and hyperemia recovery time (p < 0.05) further indicated enhanced vascular function. Diastolic blood pressure (p = 0.007) and heart rate (p = 0.004) decreased significantly. Among subgroups, high-phenolic EVOO at lower doses was more effective in reducing systolic blood pressure (p = 0.049) and improving reperfusion rate (p = 0.049). Conclusions: EVOO consumption improved endothelial function and hemodynamic parameters in hyperlipidemic patients, with high-phenolic EVOO demonstrating superior vascular benefits at lower doses. Full article

Kinetic evolution of quality parameters in 21 extra-virgin olive oils (EVOOs) from Coratina cultivar was evaluated during 18 months of dark storage at room temperature (RT) and 4 °C (LT). The aim was to identify the most discriminating variables—fatty acids, peroxide value, spectrophotometric indices, and phenolic compounds—using kinetic analysis and multivariate statistics. Fatty acids remained stable, while peroxide value and ultraviolet absorbance indices increased significantly at RT, following zero-order kinetics. Polyphenols declined markedly after 6 months, especially at RT, with degradation rates influenced by initial concentrations. Hydroxytyrosol and tyrosol followed pseudo-zero-order kinetics, whereas secoiridoids and lignans followed second-order kinetics. Discriminant analysis achieved 90% accuracy (p = 0.000012) in classifying oils by storage condition. The most relevant discriminants were associated with phenolic degradation and oxidative changes. These findings support the importance of low-temperature storage in preserving the biochemical quality and shelf life of EVOOs. Full article

Extra virgin olive oil (EVOO) polyphenols are recognized for their beneficial effects on human health, yet how their concentration shapes biological outcomes remains insufficiently explored. While a daily intake of 25 mL EVOO is generally regarded as beneficial for cardiovascular protection, the high-phenolic EVOO examined in this study contains markedly higher levels of polyphenols than most EVOOs reported previously. This suggests that oils richer in polyphenols may exert distinct biological effects. To investigate this, we compared extracts from a standard EVOO and a naturally high-phenolic EVOO, along with their key phenolic compounds, hydroxytyrosol (HT) and tyrosol (Tyr). Antioxidant effects were assessed by quantifying intracellular reactive oxygen species (ROS) and lipid peroxidation. Anti-inflammatory activity was evaluated in THP-1-derived macrophages stimulated with LPS by analyzing inflammatory surface markers’ expression, cytokines’ production, and the NLRP3-inflammasome pathway. Atheroprotective potential was investigated by measuring cholesterol efflux in J774 macrophages. Both EVOO polyphenols extracts and (HT and Tyr) significantly reduced ROS and lipid peroxidation. High phenolic EVOO extract (EVOOPE+) displayed superior antioxidant activity at lower concentrations, while standard EVOO phenolic extract (EVOOPE) showed more consistent effects across doses. Both extracts favored an anti-inflammatory macrophage phenotype, as indicated by increased CD163 and IL-10 expression and reduced CD86, IFN-α, and NLRP3. Moreover, all treatments enhanced cholesterol efflux in a dose-dependent manner, with EVOOPE+ and HT producing the strongest effects. Collectively, these results highlight the capacity of EVOO polyphenols to modulate, through key bioactivity mechanisms, cardioprotective effects and emphasize the importance of polyphenols concentration in their biological efficacy. Full article

Spain’s olive oil production is world-leading. A significant portion of Spain’s olive oil production is in Andalusia, a southern region. In the Estepa region, a local agri-food system based on olive monoculture is emerging. Furthermore, producers are implementing strategies for differential quality and environmental sustainability to increase the competitiveness of their products. One of the main challenges facing the agricultural sector is generational change. The primary objective of this study is to analyze the results of the actions implemented to enhance the organization, sustainability, quality of production, and prices. The aim is to contrast, through a case study, the qualitative aspects that have enabled them to improve their product price through a competitiveness strategy based on quality improvement, which required synergistic actions in terms of productive structuring and sustainability. To this end, this study conducted structured interviews with key stakeholders in the PDO and consulted the National Reference Price Index at Origin. The results show that the pricing system based on olive oil quality has resulted in producers obtaining a differential income of €200/t in the market. However, it has been unable to halt the structural rural exodus and the progressive abandonment of productive agricultural activities. The study offers recommendations for rural development policymakers. Research into new models of production and organization for rural areas that offer social and environmental sustainability is vital, as these models have great relevance for political decision-making. Full article

Phenolic compounds are regarded as one of the components responsible for olive oil’s functional properties and health benefits. These chemicals act as antioxidants and anti-inflammatories, and prevent chronic diseases. The Folin–Ciocalteu reagent or HPLC procedures are commonly used to determine the concentration of total phenolic compounds in olive oil. The use of ethyl lactate or lactic acid ethyl ester (LAEE) instead of methanol (MeOH) was examined in terms of green chemistry. Six extra virgin olive oils (EVOOs) with phenolic content ranging from 20 to 350 mg/L, were first extracted with 1:4, 2:3, 3:2, 4:1, and 5:0 MeOH or LAEE/water, (v/v), to determine total phenolic content (TPC) and antiradical activity (%RSA) using the Folin–Ciocalteu reagent and DPPH assay, respectively. The concentration of extracted phenolics or extracts’ RSA increased as the water content in the organic solvent mixture decreased. Also, TPC values were greater when extracted with LAEE than MeOH, while the differences were modest. The HPLC profiles of EVOO phenolic extracts produced by 4:1 MeOH or LAEE/water, (v/v), were indistinguishable in principal component analysis. Simplification of the phenolic profile via acid hydrolysis, resulting in increased hydroxytyrosol and tyrosol content liberated from the corresponding bound forms, showed that both organic solvents equally recovered the predominating phenols of the polar fraction. A noted limitation of LAEE extraction is the need for freeze-drying to remove it prior to HPLC analysis of aqueous extracts. Nonetheless, these findings support LAEE as an effective and environmentally friendly alternative to MeOH for EVOO phenolic extraction in both analytical and industrial contexts. Full article

Extra virgin olive oil (EVOO) can degrade during production or storage to virgin olive oil (VOO) or lampante olive oil (LOO). Fraud can also occur during commercialisation through the adulteration of EVOO (Ad-EVOO) with cheaper sunflower oil (SFO). Therefore, rapid screening techniques for quality control are needed. We evaluated an electronic nose (EN) with chemometrics—linear discriminant analysis (LDA), artificial neural-network discriminant analysis (ANN-DA), and partial least-squares regression (PLS)—in two scenarios: (i) classification into four classes (EVOO, VOO, LOO, and Ad-EVOO adulterated with 25% w/w SFO); and (ii) Ad-EVOO series containing 5–40% w/w SFO. Classes were corroborated by HS-SPME-GC-MS, with elevated (E)-2-hexenal and 3-hexen-1-ol in EVOO and increases in nonanal, ethyl acetate, and 2-propanol in deteriorated oils. Using the EN, LDA separated the classes, and ANN-DA achieved 90% accuracy under cross-validation, with the greatest confusion between VOO and LOO. In adulteration, discrimination emerged from 20% SFO, and PLS estimated %Ad-EVOO with R²pred = 0.972 (RMSEC/RMSEP = 8.059/5.627). In conclusion, the EN provides objective, rapid, and non-destructive screening that supports sensory panels and chromatographic analyses during reception and storage in industrial settings. Full article

This multidisciplinary comparative study investigates consumption patterns, health-related properties, and quality attributes of trademarked and local extra virgin olive oil (EVOO) samples. It highlights the importance of localization in promoting agricultural sustainability, strengthening regional economies, and enhancing socio-economic impacts within EVOO production and consumption systems. In terms of quality characteristics, significant differences were observed in color parameters (L*, a*, b*, Chroma, Hue angle) among EVOO samples (p < 0.05). Regarding nutritional and functional properties, total phenolic content (TPC) measured with the Folin–Ciocalteu method ranged from 58.15 to 176.29 mg of gallic acid equivalents/kg of oil, while total antioxidant capacity (TAC) measured by CUPRAC and DPPH assays varied between 3.42 and 6.54 and 8.56–10.71 µmol of Trolox equivalents/g of oil, respectively. TPC and TAC were also evaluated for their stability during in vitro gastro-intestinal digestion, demonstrating that EVOO’s bioactive potential remains stable under gastric and intestinal conditions. Local samples exhibited significantly higher TACs than trademarked products across undigested, gastric, and intestinal phases (p < 0.05). Concurrently, a face-to-face consumer survey assessed purchasing behaviors and preferences, revealing that 71.3% of consumers preferred local EVOO and showed a low tendency to purchase commercial brands (p < 0.05). Cooperatives were identified as the main distribution channel, playing a crucial role in sustaining local production systems. This study offers valuable insights into EVOO’s bioactive content and consumer behavior, providing a foundation for developing both localized and commercial products that support health outcomes. Additionally, the findings contribute to policy development concerning sustainable food systems and geographical indications. Full article

Hydroxytyrosol (HT) is a major phenolic compound in olives and extra virgin olive oil (EVOO), known for its antioxidant, anti-inflammatory, and cardiometabolic properties. The European Food Safety Authority (EFSA) has approved a health claim for the protection of LDL particles from oxidative damage only when HT is consumed within EVOO, which limits its direct use in supplements or functional foods. Since its biological effects depend on absorption, distribution, metabolism, and excretion (ADME), understanding how formulation and delivery strategies influence bioavailability is essential. HT is mainly present as secoiridoid derivatives in EVOO, whereas in supplements, it often appears in its free form, potentially affecting its metabolic fate. This review summarizes human studies on HT bioavailability from EVOO, isolated supplements, and enriched foods, and examines how matrix type, chemical modifications of HT, and advanced delivery systems, such as emulsions, encapsulation, and vesicular carriers, modulate absorption and metabolism. The gut microbiota is highlighted as an emerging factor in HT biotransformation, although its role remains underexplored. Further well-designed human studies are needed to guide the development of nutraceutical formulations capable of replicating the health benefits of EVOO beyond its natural matrix. Full article

Background/Objectives: Metabolic dysfunction-associated steatosis liver disease (MASLD), formerly known as non-alcoholic fatty liver disease (NAFLD) is the leading cause of liver related morbidity and mortality affecting 38% of the adult global population. As of now, there is no clear consensus on a standardized pharmacological treatment for MASLD; therefore, lifestyle interventions particularly diet and exercise remain the first-line approach for both prevention and management. Extra virgin olive oil (EVOO), the primary source of fat in the Mediterranean diet. (MD) is widely recognized as a key contributor to its well-documented health benefits. As a central component of this dietary pattern, EVOO has demonstrated promising therapeutic potential due to its high phenolic content. The primary aim of this review is to synthesize existing human studies examining the effects of olive oil primarily EVOO on key pathological features of MASLD. Methods: A systematic search of human clinical and observational studies was conducted across major databases. Key outcomes assessed include hepatic steatosis, inflammation, oxidative stress, fibrosis, liver enzymes, and anthropometric measures. Study quality was evaluated using the Academy of Nutrition and Dietetics Quality Criteria Checklist. Results: This review included 25 high-quality studies, 12 of which assessed olive oil alone and 13 evaluated the MD emphasizing extra virgin olive oil (EVOO). EVOO-rich interventions consistently improved hepatic steatosis, liver enzyme levels (ALT, AST), and inflammatory markers in MASLD patients, particularly when paired with calorie-restricted or MD patterns. Benefits were dose- and type-dependent, with EVOO showing superior effects compared to refined olive oils. Modest improvements in lipid profiles and insulin resistance were observed. Longer study durations and higher EVOO intake (>30–50 g/day) yielded greater improvements. Findings suggest EVOO may exert beneficial effects on liver health through its anti-inflammatory and antioxidant properties. Future studies on EVOO’s role in MASLD should use well-characterized oils with known polyphenol and bioactive compound levels and include clear biomarkers of oxidative stress, inflammation, and liver health outcomes on humans. Overall, EVOO represents a promising, non-pharmacological strategy for MASLD prevention and management. Conclusions: Current evidence suggests that EVOO, particularly when rich in phenolic compounds, is a promising dietary strategy for managing MASLD due to its hepato-protective effects, especially within a Mediterranean diet framework. However, findings are limited by study heterogeneity and a lack of high-quality randomized controlled trials, highlighting the need for future research to refine optimal dosing, assess long-term outcomes, and clarify underlying mechanisms. Full article