Search Results (280)

Flash thermal pretreatment (FTT) is a promising technique for enhancing virgin olive oil (VOO) quality. This study investigated the effects of FTT, both cooling (15–25 °C) and heating (30–40 °C), on phenolics, tocopherols, fatty acid composition, oxidative stability (OSI), antioxidant capacity (AC), and volatile composition in VOOs from three Croatian varieties: Istarska Bjelica, Levantinka, and Oblica. A full factorial experimental design was used with two independent variables: treatment temperature and olive variety. Olive pastes were treated after crushing and before malaxation. Data were evaluated using ANOVA, partial least squares (PLS) regression, and response surface methodology (RSM). Istarska Bjelica showed the highest OSI improvement (+16%) mostly linked to elevated phenolic compounds. Levantinka exhibited moderate responses, with slight OSI and AC declines. Oblica was most sensitive to heating, showing OSI and AC reductions (up to 28%), despite increased oleocanthal and olacein. RSM identified optimal FTT temperatures for each variety: 18.9 °C (Istarska Bjelica), 15.4 °C (Levantinka), and 15.5 °C (Oblica). These findings support variety-specific FTT as an effective strategy to improve VOO functional and sensory quality. Full article

The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composition and sensory quality of Corbella EVOO. Oils were analyzed at production and after 6 and 12 months of storage in two types of packaging: bag-in-box; stainless steel containers with a nitrogen headspace. UPLC-MS/MS profiling quantified 23 phenolic compounds, predominantly secoiridoids such as oleuropein and ligstroside aglycones. Oleuropein aglycone increased over time, whereas ligstroside aglycone peaked mid-storage before declining, likely converting to oleocanthal. Lignans and flavonoids degraded during storage, although luteolin increased, potentially due to glucoside hydrolysis. Bag-in-box packaging better preserved phenolic content than stainless steel. A sensory analysis corroborated the chemical findings, with oils stored in stainless steel showing greater reductions in pungency and astringency. A Pearson correlation linked bitterness with oleuropein aglycone (r = 0.44) and oleacein (r = 0.66), pungency with oleocanthal (r = 0.81), and astringency with oleacein (r = 0.86) and oleocanthal (r = 0.71). These findings highlight the importance of packaging in preserving the phenolic composition responsible for the sensory qualities of EVOO over time. Full article

Ailanthus altissima (AA) is an invasive tree species rapidly spreading worldwide, colonizing both urban and agricultural or forestry environments. This three-year study aimed to assess its effects on the growth and yield traits of the Koroneiki olive cultivar under co-cultivation in pots, combined with two irrigation regimes, full and deficit irrigation (60% of full). Within each irrigation regime, olive trees were grown either in the presence or absence (control) of AA. The trial evaluated several parameters, including vegetative growth, yield traits, and oil quality characteristics. Co-cultivation with AA had no significant impact on tree growth after three years, though it significantly reduced oil content per fruit. Antioxidant capacity of the oil improved under deficit irrigation, while AA presence did not significantly affect it, except for an increase in o-diphenol concentration. Neither the fatty acid profile nor squalene levels were significantly influenced by either treatment. Fruit weight and color were primarily affected by deficit irrigation. During storage, olive oil quality declined significantly, with pre-harvest treatments (presence or absence of AA and full or deficit irrigation regime) playing a critical role in modulating several quality parameters. In conclusion, the presence of AA near olive trees did not substantially affect the key quality indices of the olive oil, which remained within the criteria for classification as extra virgin. Full article

The perceived quality of extra virgin olive oil (EVOO) arises from the multisensory integration of multimodal stimuli, primarily driven by non-volatile and volatile organic compounds (VOCs). Given that EVOO is frequently consumed in combination with other foods, cross-modal interactions, encompassing both internal and external elements, play a crucial role in shaping its sensory perception. A more realistic representation of EVOO perception can be achieved by considering these cross-modal effects and their temporal dynamics. This study employed dynamic sensory and instrumental techniques to investigate the product-related mechanisms that influence EVOO flavor perception. Ten trained panelists (mean age = 41.5 years; 50% female) evaluated two EVOO samples under two consumption conditions: alone and accompanied by a solid carrier (bread or chickpeas). Temporal Check-All-That-Apply (TCATA) and nose-space analysis using Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) were conducted simultaneously. Sensory descriptors and mass spectral peaks were analyzed through temporal curve indices (Area Under the Curve, Maximum Citation/Concentration, Time to Maximum), which were then used to construct multi-dimensional sensory and VOC release maps. Findings revealed that the composition and texture of the food carriers had a greater influence on temporal flavor perception than the variability in VOCs released by the different EVOO samples. These results underscore the importance of considering cross-modal sensory interactions when predicting EVOO flavor perception. The carriers modulated both the perception and VOC release, with effects dependent on their specific composition and texture. This methodological approach enabled a deeper understanding of the dynamic relationship between VOC release and EVOO sensory experience. Full article

Consumers are increasingly willing to pay a premium for high-quality extra virgin olive oils (HQ-EVOOs) with specific sensory or nutraceutical properties, and originating from particular botanical or geographical origins. Regarding geographic origin, Italy is one of the main producers, with many local production areas, each characterized by its own distinctive typicity. The aim of this study is the chemical, sensory, and nutraceutical profiling of HQ-EVOO produced over two production years in Montespertoli (province of Florence) by 12 producers involved in the “MontEspertOlio” project, funded by the Tuscan Region. Oils were produced based on a production process previously defined and specifically applied to this territory. The shelf-life of the oil was also evaluated over a 12-month period. Legal quality parameters were analyzed according to EU regulation. Phenolic compounds, tocopherols, fatty acid composition, and volatile compounds were analyzed using HPLC-DAD, HPLC-FLD, HS-SPME-GC-MS, and GC-FID, respectively. Finally, sensory analysis was conducted using the Panel Test method. Results showed that Montespertoli HQ-EVOO is characterized by distinctive sensory and chemical traits that fully match consumer preferences, even across two production years characterized by different growing conditions. The shelf-life performance was excellent over 12 months, also showing a protective effect of greater bottle sizes against oxidation. Full article

This study presents a novel approach combining near-infrared (NIR) spectroscopy with multivariate calibration to develop simplified yet robust regression models for evaluating the quality of various edible oils. Using a reduced number of NIR wavelengths selected via the stepwise decorrelation method (SELECT) and ordinary least squares (OLS) regression, the models quantify pigments (carotenoids and chlorophyll), antioxidant activity, and key sensory attributes (rancid, fruity green, fruity ripe, bitter, and pungent) in nine extra virgin olive oil (EVOO) varieties. The dataset also includes low-quality olive oils (e.g., refined and pomace oils, supplemented or not with hydroxytyrosol) and sunflower oils, both before and after deep-frying. SELECT improves model performance by identifying key wavelengths—up to 30 out of 700—and achieves high correlation coefficients (R = 0.86–0.96) with low standard errors. The number of latent variables ranges from 26 to 30, demonstrating adaptability to different oil properties. The best models yield low leave-one-out (LOO) prediction errors, confirming their accuracy (e.g., 1.36 mg/kg for carotenoids and 0.88 for rancidity). These results demonstrate that SELECT–OLS regression combined with NIR spectroscopy provides a fast, cost-effective, and reliable method for assessing oil quality under diverse processing conditions, including deep-frying, making it highly suitable for quality control in the edible oils industry. Full article

The objective of our study is to monitor the stability of Extra Virgin Olive Oil (EVOO) flavoured with cloves. Two flavouring processes were tested, namely the maceration of cloves in olive oil and the grinding of cloves with olives. The analysis of the obtained oils showed that the process of the simultaneous grinding of the cloves with the olives produced a better oil quality than the maceration process in terms of richness in total phenols. The co-crushing method increased the total phenols in the olive oil by 34.24% and 73.37%, compared to the maceration method with an increase of only 17.1% and 52.35%, respectively, for the 2 and 4% of cloves addition. Fluorescence spectroscopy analysis of the oils supplied useful and complementary results. The aromatized olive oil developed by simultaneous grinding was subjected to ageing acceleration at 60 °C in the dark for 165 days. Results indicated that the acidity and the value of the specific extinction coefficient K₂₃₂ of the control EVOO followed the standards of the International Olive Oil Council. During accelerated storage, the degradation of total phenols was marked as less for the flavoured EVOOs than for the control samples. After 165 days of storage, the colour of all olive oil samples was modified, with this change being the most apparent for unflavoured oil with a 45.6% and 46.4% decrease in L and b* vs. 38.8% and 22.4% for C1, and 45.5% and 37.2% for C2 respectively. After 165 days of storage, all the oil samples were darker and red. Flavouring EVOO with cloves offered a better stability to the oil. A consumer survey involving 224 participants revealed that despite the fact that only 30% were familiar with flavoured oils, 83.9% expressed a willingness to purchase clove-flavoured olive oil if it became available on the market. Flavoured oils offer a good alternative to multiply olive oil-based products and thus offer additional opportunities for the marketing of olive oils. Full article

Storage conditions significantly impact the quality and functional properties of extra-virgin olive oil (EVOO). This study investigated the impact of light and dark storage on the nutritional quality of Umbrian EVOO and its effectiveness in tissue repair. The research aimed to simulate real-world conditions occurring during transport, retail, and domestic storage. Light exposure accelerated EVOO oxidation, significantly affecting peroxide levels (ranging from 5.19 to 24.30 meq O₂/kg of oil), total antioxidant capacity (measured spectrophotometrically, collectively ranging from 399.47 to 684.63 mg TE/kg of oil), and phenolic compound concentrations, particularly secoiridoids, lignans, and flavonoids (measured by HPLC, collectively ranging from 41.92 to 169.74 mg/kg of oil). Statistically significant differences (p < 0.01) were recorded between the control sample and the others in almost all cases, after storage. For instance, both light and dark exposure over a 24-month period resulted in a marked reduction (p < 0.01) in oleocanthal, pinoresinol, luteolin, and apigenin. Pigment levels were also affected, representing a rapid and cost-effective indicator of product oxidative degradation. The loss of phenolic compounds (especially oleacein and oleocanthal, which showed the most significant reductions of approximately 75% and 60%, respectively), impaired the EVOO’s wound-healing properties, affecting key tissue regeneration processes such as keratinocyte migration, hyaluronic acid synthesis, and angiogenesis. Notably, oleocanthal and oleacein, present at higher concentrations in fresh extracts, emerged as the primary contributors to the observed dermal effects and wound-healing processes, demonstrating a significant highest efficacy (p < 0.0001) in promoting wound closure. These findings underscore the critical role of EVOO storage in preserving its sensory properties and labile components with tissue repair and regeneration functions. Full article

This study investigates the impact of hydroxytyrosol (HTyr) supplementation on the fatty acid profiles and oxidative stability of various extra virgin olive oil (EVOO) cultivars and other edible oils during prolonged deep-frying. EVOO cultivars including Picual, Cornicabra, Empeltre, Arbequina, Hojiblanca, Manzanilla, Royuela, Koroneiki, and Arbosana were analyzed alongside two sunflower oils and three refined olive oils under thermal stress at 170–210 °C for 3–6 h. HTyr consistently preserved monounsaturated fatty acids (MUFAs), particularly oleic acid (C18:1), while significantly reducing the degradation of polyunsaturated (PUFAs) and saturated fatty acids (SFAs) (p < 0.05) in many oil samples; for example, in olive oil °1, TMUFAs in Exp 1 revealed 7.28%, while in Exp 5 (with HTyr), TMUFAs increased to 7.47%. In olive oil °0.4, TMUFAs increased from 8.52% in Exp 1 to 9.17% in Exp 5. Additionally, In EVOO cv. Picual, total SFAs increased slightly, from 16.58% in Exp 1 to 16.96%, in Exp 5. Notably, total MUFA content (TMUFAs) was best preserved in Manzanilla (81.92%), followed by Hojiblanca (78.52%), Empeltre (78.09%), olive oil 1° (78.20%), Koroneiki (77.60%), and Arbosana (77.01%) (p < 0.05), indicating strong oxidative resistance. In Arbequina and Royuela oils, oleic acid retention also exceeded 76% after deep-frying. HTyr helped maintain fatty acid profiles within EU regulatory limits across most cultivars, despite minor exceedances in specific SFAs, such as lignoceric acid (C24:0), likely due to varietal traits or harvest timing. Principal component analysis (PCA) revealed distinct clustering patterns: sunflower oils grouped around linoleic acid (C18:2), reflecting high PUFA content, while olive oils clustered near oleic and palmitic acids. Cultivars such as Picual, Empeltre, Manzanilla, and Royuela showed unique associations with lignoceric acid, supporting the use of fatty acid profiles as cultivar-specific markers. HTyr supplementation enhanced oxidative stability and quality retention across oil types in terms of fatty acids profile, corroborating previous findings on the resilience of polyphenol-rich EVOOs under thermal stress. Furthermore, fatty acid composition varied significantly according to cultivar, HTyr, and deep-frying (p < 0.05), highlighting the complexity of oil quality determinants. This study supports the application of HTyr as a natural antioxidant to improve thermal stability and nutritional quality, not only in olive oils but also in other edible oils. These findings promote sustainable practices aligned with circular economy principles and advance the understanding of fatty acid dynamics during deep-frying. HTyr-enriched oils present promising potential in both culinary and industrial contexts. Full article

Introduction: Olive oil’s health benefits are widely known and extensively documented; its advantages are widespread, covering numerous areas of human health. Clinical and experimental data indicate that a Mediterranean Diet (MedDiet) with Extra Virgin Olive Oil (EVOO) lowers the risk of illnesses associated with oxidative stress, chronic inflammation, and weakened immunity, including cancer and cardiovascular disease (CVD). The European Food Safety Authority (EFSA) confirms that olive oil’s polyphenols help protect blood lipids against oxidative damage; thus, EVOO, crucial in the MedDiet, could be a functional food component. Olive oils must contain at least 5 mg of Hydroxytyrosol (HYTY) and its derivatives (oleuropein and Tyrosol (TY)) per 20 g to qualify for the EFSA-approved health claim. To provide a summary of clinical study results, this systematic review assessed the impact of Virgin olive oil (VOO) consumption on cardiovascular risk and disease prevention. Methods: The systematic review’s studies were collected from PubMed, Cochrane, Web of Science, and Scopus following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement and the Population Intervention Comparison Outcome Population (PICO) framework. Results: Seventeen clinical studies were identified, which highlighted the association between VOO consumption (including EVOO) and a reduced risk of cardiovascular disease. Particularly, improvements in biomarkers involved in cardiometabolic pathways and subsequent cardiovascular events were recorded. The beneficial effect was attributed to the polyphenols contained in EVOO. Indeed, EVOO supplementation as part of the Mediterranean diet could improve patients’ quality of life in secondary prevention by demonstrating a positive correlation with the cardioprotective role of polyphenols. Discussion: A balanced diet with VOO represents a simple yet potent method to counteract metabolic dysfunctions associated with CVD. Despite these results, further multicenter clinical studies with a wider range of patients are required to confirm and better understand EVOO’s effects on the prevention of cardiovascular risk. Full article

The changes in monovarietal extra virgin olive oils (EVOOs), produced with olives grown under different agronomic conditions, were investigated by targeted and untargeted analytical approaches. Specifically, volatile molecules were monitored in oils just produced and stored for 6 and 12 months with two different packaging solutions. The targeted SPME-GC–MS method showed an increase in volatile markers of lipid oxidation. Moreover, more rapid analytical approaches, namely targeted HS-GC–IMS and untargeted FGC, were used to investigate volatile organic compounds (VOCs). These chromatographic methods, respectively, returned heatmaps and fingerprint profiles that were elaborated on by multivariate analysis. Exploratory principal component analysis performed on the data from VOCs allowed the clustering of samples based on the storage time. The quality of samples was also determined by a panel test. Furthermore, this study employed previously built models using partial least squares discriminant analysis to confirm the sensory classification of the stored samples. Based on these predictive models, all samples were confirmed as EVOO, except for one categorized as virgin (rancid according to the panel test). This classification was further supported by the SPME-GC–MS analysis, which revealed higher concentrations of lipid oxidation markers in this specific sample, in particular the (E)-2-heptenal reached a concentration twenty times higher than its odor threshold. In addition, five oils were inconsistently classified by the models and considered at risk of downgrading the commercial category after 12 months of storage. Full article

The goal of this study was to determine the composition of olive oils from four North Moroccan provinces (Larache, Chefchaouen, Ouazzane and Tetouan), one of the main productive zones nationwide. For this purpose, we evaluate the quality parameters, phenolic compounds, oxidative stability, fatty acids, sterols, uvaol + erytrodiol, carotenoids and chlorophylls of three varieties (‘Picholine marocaine’, ‘Haouzia’ and ‘Menara’) in three campaigns (2019/2020 to 2021/2022) and in three harvesting periods. Another aim was to research the effect of natural microtalc (NMT) on the compounds of olive oils, and to evaluate whether the addition of microtalc to olive pastes during the malaxation stage influences in the quality of olive oils. From the results, it was observed that industrial yields increase when natural microtalcs were used during the oil production. Considering the quality parameters, the olive oils produced with NMT showed lower values when compared with those obtained without any addition. Also, oils produced with NMT showed a higher content in phenolic compounds as well as a greater oxidative stability. It is worth highlighting that the maximum content in phenolic compounds, adding NMT during the extraction process, was determined in oils obtained from the ‘Picholine marocaine’ variety from Chefchaouen, harvested in the 2019/2020 campaign, with 848.71 mg/kg oil, with a value of oxidative stability of 78.68 h. Full article

The authentication of organic extra virgin olive oils (OEVOOs) is crucial for quality control and fraud prevention. This study applies proton-nuclear magnetic resonance (¹H-NMR) spectroscopy combined with chemometric analysis as a non-destructive, untargeted approach to differentiate EVOOs based on cultivation method (organic vs. conventional) and variety (Hojiblanca vs. Picual). Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) demonstrated well-defined sample differentiation, while the variable importance in projection (VIP) selection and Tukey’s test identified key spectral regions responsible for classification. The results showed that sterols and lipid-related compounds played a major role in distinguishing organic from conventional oils, whereas fatty acids and phenolic compounds were more relevant for cultivar differentiation. These findings align with known metabolic differences, where Picual oils generally exhibit higher polyphenol content, and a distinct fatty acid composition compared to Hojiblanca. The agreement between chemometric classification models and statistical tests supports the potential of ¹H-NMR for OEVOO authentication. This method provides a comprehensive and reproducible metabolic fingerprint, enabling differentiation based on both agronomic practices and genetic factors. These findings suggest that ¹H-NMR spectroscopy, coupled with multivariate analysis, could be a valuable tool for quality control and fraud detection in the olive oil industry. Full article

High-fat diets (HFDs) have been found to compromise male fertility, with cholesterol dysregulation being a key factor. Sterol regulatory element-binding protein 2 (SREBP2) is a crucial transcription factor that regulates cholesterol biosynthesis and uptake, playing an essential role in maintaining cholesterol homeostasis in the testes. This study investigated the dynamics of SREBP2 and cholesterol levels during rabbit spermatogenesis under HFD conditions. Our findings reveal that SREBP2 expression fluctuates throughout the seminiferous epithelium cycle. However, HFDs induce stage-specific disruptions in cholesterol balance, leading to sperm with increased membrane cholesterol, a reduced sperm count in semen analysis, impaired motility, abnormal morphology, and decreased functionality. In the control group, SREBP2 expression patterns underscored its critical role in normal spermatogenesis. Interestingly, supplementation with extra virgin olive oil (EVOO) reversed the negative effects of HFD, normalizing SREBP2 expression and cholesterol content, which improved sperm quality. These findings emphasize the importance of stage-specific analysis in understanding how dietary fat impacts male fertility and suggest that EVOO may serve as a potential nutritional intervention to protect reproductive health. Full article

The use of edible food packaging by hydrocolloid encapsulation has gained interest as an approach to preserve the physicochemical and sensory properties of food. In this study, pectin (PE) and xanthan gum (XG), naturally occurring hydrocolloids, were utilized with calcium chloride (CaCl₂) as a bead-forming agent to develop an extra virgin olive oil-hydrocolloid emulsion encapsulating Bosana extra virgin olive oil (EVOO), a Sardinian monovarietal oil rich in polyphenols and sensory properties. This study investigated the textural evolution of EVOO-beads immersed in Bosana EVOO as a preservative liquid (PL) during 180 days of storage at 20 °C (room temperature) and 40 °C (accelerated shelf-life test). The bead texture was assessed at 30-day intervals along with selected oil quality parameters. Its hardness remained stable, while its springiness, cohesiveness and chewiness significantly decreased with time. Temperature and the interaction time x temperature were significant for cohesiveness. PL showed the expected degradation of polyphenols and α-tocopherol influenced by storage time and temperature. At 20 °C, free acidity and peroxide levels remained within EVOO quality standards, confirming the protective role of encapsulation. Between the PL and oil controls, no effect of the beads was observed. These results highlight the potential of hydrocolloid-based encapsulation to produce EVOO-beads, offering innovative applications as functional food coatings and in preservation technologies. Full article