Response surface methodology for the optimization of phenolic compounds extraction from extra virgin olive oil with functionalized gold nanoparticles

2018 ◽  
Vol 138 ◽  
pp. 430-437 ◽  
Author(s):  
Ilaria Fratoddi ◽  
Mattia Rapa ◽  
Giovanna Testa ◽  
Iole Venditti ◽  
Francesca Anna Scaramuzzo ◽  
...  
Keyword(s):  
Gold Nanoparticles ◽  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Response Surface ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Functionalized Gold Nanoparticles

Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans

LWT ◽  
2018 ◽  
Vol 90 ◽  
pp. 22-30 ◽  
Author(s):  
Antonia de Torres ◽  
Francisco Espínola ◽  
Manuel Moya ◽  
Sonia Alcalá ◽  
Alfonso M. Vidal ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Response Surface ◽  
Virgin Olive Oil

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

2011 ◽  
Vol 59 (21) ◽  
pp. 11491-11500 ◽  
Author(s):  
Jesus Lozano-Sánchez ◽  
Elisa Giambanelli ◽  
Rosa Quirantes-Piné ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Natural Source

scholarly journals Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 969 ◽  
Author(s):  
Lorena Martínez ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Cell Model ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Chicken Meat ◽  
Future Research ◽  
Meat Industry ◽  
Organic Zn

There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat—endogenously with organic minerals and exogenously with phenolic compounds—could be considered an interesting strategy for future research and applications in the current meat industry.

Lab-On-A-Chip Extraction of Phenolic Compounds from Extra Virgin Olive Oil

2019 ◽  
Vol 13 (1) ◽  
pp. 21-34 ◽  
Author(s):  
Kenia Chávez Ramos ◽  
Luis Fernando Olguín Contreras ◽  
María del Pilar Cañizares Macías
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Lab On A Chip ◽  
Extra Virgin Olive Oil

Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis

2014 ◽  
Vol 146 ◽  
pp. 558-568 ◽  
Author(s):  
Cristiano Augusto Ballus ◽  
Adriana Dillenburg Meinhart ◽  
Francisco Alberto de Souza Campos ◽  
Roy Edward Bruns ◽  
Helena Teixeira Godoy
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Capillary Zone Electrophoresis ◽  
Desirability Function ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Doehlert Design ◽  
Optimal Separation ◽  
Zone Electrophoresis ◽  
Capillary Zone

scholarly journals BITTER TASTE AND PHENOLIC COMPOUNDS IN EXTRA VIRGIN OLIVE OIL: AN EMPIRICAL RELATIONSHIP

2006 ◽  
Vol 29 (4) ◽  
pp. 431-441 ◽  
Author(s):  
SILVIA SILIANI ◽  
ALISSA MATTEI ◽  
LUCA BENEVIERI INNOCENTI ◽  
BRUNO ZANONI
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Bitter Taste ◽  
Empirical Relationship ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

Phenolic Compounds and Antioxidant Activity of Italian Extra Virgin Olive Oil Monti Iblei

2007 ◽  
Vol 10 (4) ◽  
pp. 650-656 ◽  
Author(s):  
Fabio Galvano ◽  
Luca La Fauci ◽  
Giulia Graziani ◽  
Rosalia Ferracane ◽  
Roberta Masella ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil
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