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Foods
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Bioactive Compounds and Quality of Olive Oil
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Bioactive Compounds and Quality of Olive Oil

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (20 December 2020) | Viewed by 39551

Special Issue Editors

Prof. Dr. Dennis Fiorini

E-Mail Website
Guest Editor
School of Science and Technology, Chemistry Division, University of Camerino, Camerino, Italy
Interests: food chemistry; food safety and quality; lipid science
Prof. Dr. Deborah Pacetti

E-Mail Website
Guest Editor
Department of Agricultural, Food, and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
Interests: food bioactive compounds; functional foods; food technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleague,

Olive oil is a key ingredient in the Mediterranean diet with scientifically recognized health benefits. Extra virgin olive oil (EVOO) comprises many bioactive substances whose distribution and quantity varies depending on several factors, like the olive variety and agronomical and technological aspects. This gives EVOOs different levels of quality based on features such as sensory attributes.

This Special Issue aims to collect scientific contributions investigating aspects related to EVOO quality. Authors are invited to submit contributions (reviews, full lengths manuscripts, short communications) on topics including but not limited to:

  • the chemical characterization of monovarietal EVOOs;
  • the relationship between sensory and chemical profiles;
  • the development of methods to analyze EVOO bioactive substances;
  • the consumption of EVOOs and incidence of diseases;
  • the relationship between EVOO bioactivities and the presence of specific bioactive constituents.

Scientific contributions can also include aspects dealing with EVOO safety (e.g., contaminants found in EVOOs and methods for their determination) and authenticity (e.g., studies dealing with fraud detection).

Prof. Dr. Dennis Fiorini
Prof. Dr. Deborah Pacetti
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • extra virgin olive oil
  • bioactive substances
  • monovarietal oils
  • authentication
  • chemical characterization
  • EVOO quality
  • EVOO safety
  • EVOO fraud

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Published Papers (4 papers)

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Research

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20 pages, 3164 KiB  
Article
Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches
by Antonio López-López, Amparo Cortés-Delgado and Antonio Garrido-Fernández
Foods 2020, 9(12), 1907; https://doi.org/10.3390/foods9121907 - 20 Dec 2020
Cited by 4 | Viewed by 2558
Abstract
This work aims to study the effect of the green Spanish-style table olive processing and extraction method of fat on its minor components. For this purpose, it uses standard multivariate analysis (developed for Euclidean space), Compositional Data (CoDa) analysis (for data in the [...] Read more.
This work aims to study the effect of the green Spanish-style table olive processing and extraction method of fat on its minor components. For this purpose, it uses standard multivariate analysis (developed for Euclidean space), Compositional Data (CoDa) analysis (for data in the simplex) and Multiple Factor analysis (MFA). Overall, processing had a scarce effect on most of the minor components except ethyl and methyl esters and diacylglycerols, which markedly increased during fermentation; however, these compounds in table olive do not have the negative connotations that those in olive oil do since they are normal metabolites from the yeast microflora habitually present during the process. The work also showed that the quantification of minor components in table olive fat was an extraction-dependent method since Soxhlet increased the concentrations of fatty alcohols, triterpene dialcohols, sterols, waxes and polar compounds. Regarding statistical methods, CoDa analysis strategies were successfully applied to produce more appropriate clustering and Principal Component Analysis (PCA) segregation than standard tools. Moreover, MFA allowed for study of the components individually and by groups; the relationships among groups led to the most appropriate clustering and PCA segregation of samples and revealed the effect of the chemical groups’ evolution on the similarity/dissimilarity between samples. Therefore, MFA was the statistical analysis that led to the most information on the effect of processing and extraction methods. Its combination with appropriate CoDa logratios could be an exciting challenge. Full article
(This article belongs to the Special Issue Bioactive Compounds and Quality of Olive Oil)
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17 pages, 562 KiB  
Article
Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits
by Giuseppe Di Lecce, Maria Piochi, Deborah Pacetti, Natale G. Frega, Edoardo Bartolucci, Serena Scortichini and Dennis Fiorini
Foods 2020, 9(7), 904; https://doi.org/10.3390/foods9070904 - 9 Jul 2020
Cited by 17 | Viewed by 3528
Abstract
Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same [...] Read more.
Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels (p < 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level (p < 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors. Full article
(This article belongs to the Special Issue Bioactive Compounds and Quality of Olive Oil)
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17 pages, 1679 KiB  
Article
Simultaneous Determination of Pigments, Tocopherols, and Squalene in Greek Olive Oils: A Study of the Influence of Cultivation and Oil-Production Parameters
by Ioannis Martakos, Marios Kostakis, Marilena Dasenaki, Michalis Pentogennis and Nikolaos Thomaidis
Foods 2020, 9(1), 31; https://doi.org/10.3390/foods9010031 - 29 Dec 2019
Cited by 37 | Viewed by 6003
Abstract
A new facile and fast method was developed in this study for the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, sum of (β + γ), and δ), and squalene in olive oil. This method consisted of a dilution of olive oil in [...] Read more.
A new facile and fast method was developed in this study for the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, sum of (β + γ), and δ), and squalene in olive oil. This method consisted of a dilution of olive oil in 2-propanol, followed by reversed phase-high-pressure liquid chromatography equipped with a diode array detector (RP-HPLC-DAD). Chromatographic separation was performed using a C18 column, while the mobile phase consisted of acetonitrile and methanol using a gradient elution program. The methodology was optimized, validated, and applied to the analysis of 452 samples of Extra Virgin Olive Oil (EVOOs) and Virgin Olive Oil (VOOs) originated from five islands of the Northeastern Aegean Region, in Greece. From the obtained results, it was indicated that the carotenoid, tocopherol, and squalene content was relatively high, while the chlorophyll content was low. Furthermore, the acquired results were studied and compared in order to obtain useful information about the correlation of the concentration levels of these compounds in olive oil to different cultivation and olive oil production parameters. Several parameters were found to play a significant role on the pigment and antioxidant content of olive oil, such as the olive tree variety, geographical origin, fruit maturation stage during harvesting, and addition of water during malaxation, while other parameters such as the altitude of cultivation, the type of farming (organic or conventional), and the type of olive mill did not seem to affect the levels of these compounds. Full article
(This article belongs to the Special Issue Bioactive Compounds and Quality of Olive Oil)
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Review

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31 pages, 1990 KiB  
Review
Bioactive Compounds and Quality of Extra Virgin Olive Oil
by Cecilia Jimenez-Lopez, Maria Carpena, Catarina Lourenço-Lopes, Maria Gallardo-Gomez, Jose M. Lorenzo, Francisco J. Barba, Miguel A. Prieto and Jesus Simal-Gandara
Foods 2020, 9(8), 1014; https://doi.org/10.3390/foods9081014 - 28 Jul 2020
Cited by 284 | Viewed by 26730
Abstract
(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to [...] Read more.
(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption. Full article
(This article belongs to the Special Issue Bioactive Compounds and Quality of Olive Oil)
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