Minor Polar Compounds in Extra Virgin Olive Oil: Correlation between HPLC-DAD-MS and the Folin-Ciocalteu Spectrophotometric Method

2014 ◽  
Vol 62 (4) ◽  
pp. 826-835 ◽  
Author(s):  
Stefano Alessandri ◽  
Francesca Ieri ◽  
Annalisa Romani
Keyword(s):  
Olive Oil ◽  
Spectrophotometric Method ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds

Evolution of Minor Polar Compounds and Antioxidant Capacity during Storage of Bottled Extra Virgin Olive Oil

2007 ◽  
Vol 55 (4) ◽  
pp. 1315-1320 ◽  
Author(s):  
Annalisa Romani ◽  
Chiara Lapucci ◽  
Claudio Cantini ◽  
Francesca Ieri ◽  
Nadia Mulinacci ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds

scholarly journals Non-Targeted Authentication Approach for Extra Virgin Olive Oil

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 221
Author(s):  
Didem Peren Aykas ◽  
Ayse Demet Karaman ◽  
Burcu Keser ◽  
Luis Rodriguez-Saona
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds ◽  
Least Squares Regression ◽  
Excellent Correlation ◽  
Pattern Recognition Analysis ◽  
Targeted Approach ◽  
Independent Model

The aim of this study is to develop a non-targeted approach for the authentication of extra virgin olive oil (EVOO) using vibrational spectroscopy signatures combined with pattern recognition analysis. Olive oil samples (n = 151) were grouped as EVOO, virgin olive oil (VOO)/olive oil (OO), and EVOO adulterated with vegetable oils. Spectral data was collected using a compact benchtop Raman (1064 nm) and a portable ATR-IR (5-reflections) units. Oils were characterized by their fatty acid profile, free fatty acids (FFA), peroxide value (PV), pyropheophytins (PPP), and total polar compounds (TPC) through the official methods. The soft independent model of class analogy analysis using ATR-IR spectra showed excellent sensitivity (100%) and specificity (89%) for detection of EVOO. Both techniques identified EVOO adulteration with vegetable oils, but Raman showed limited resolution detecting VOO/OO tampering. Partial least squares regression models showed excellent correlation (Rval ≥ 0.92) with reference tests and standard errors of prediction that would allow for quality control applications.

scholarly journals Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils

2021 ◽  
Vol 2021 ◽  
pp. 1-14
Author(s):  
Florencia de Alzaa ◽  
Claudia Guillaume ◽  
Leandro Ravetti
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Canola Oil ◽  
Negative Impact ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds ◽  
Deep Frying ◽  
Chicken Nuggets ◽  
Fried Food

The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils. The trials consisted of 4 cycles of deep-frying at 180°C for 4 minutes using extra virgin olive oil (EVOO), canola, and grapeseed oils. Samples of food and oils were taken untreated and after the treatments for sensorial and chemical analysis. EVOO and canola oil deep-fried food were preferred by their colour, but canola fried food was disliked because of its flavour. Results showed that there is a transference between food and oils regarding fatty acid profile and antioxidant content as well as trans fatty acids (TFAs) and polar compounds (PCs). All food presented more antioxidants and monounsaturated fatty acids after having been cooked with EVOO than after cooking with canola and grapeseed oils. Highest PCs in food were found when using canola oil and grapeseed oils. EVOO was shown to decrease the PCs in chips and chicken nuggets. PCs were not detected in raw broccoli, and broccoli cooked in EVOO showed the lowest PCs content. Canola and grapeseed oils increased the TFAs in food, whereas EVOO decreased the TFAs in the chips and maintained the initial TFAs levels in chicken nuggets and broccoli. This study shows that EVOO improves the nutritional profile of the food when compared with canola and grapeseed oils when deep-frying without any negative impact on palatability or appearance.

scholarly journals Is Extra Virgin Olive Oil an Ally for Women’s and Men’s Cardiovascular Health?

2020 ◽  
Vol 2020 ◽  
pp. 1-33 ◽  
Author(s):  
Flavia Franconi ◽  
Ilaria Campesi ◽  
Annalisa Romani
Keyword(s):  
Olive Oil ◽  
Gender Bias ◽  
Prescription Drugs ◽  
Cardiovascular Health ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds ◽  
Developed Countries ◽  
Noncommunicable Diseases ◽  
Preclinical Research

Noncommunicable diseases are long-lasting and slowly progressive and are the leading causes of death and disability. They include cardiovascular diseases (CVD) and diabetes mellitus (DM) that are rising worldwide, with CVD being the leading cause of death in developed countries. Thus, there is a need to find new preventive and therapeutic approaches. Polyphenols seem to have cardioprotective properties; among them, polyphenols and/or minor polar compounds of extra virgin olive oil (EVOO) are attracting special interest. In consideration of numerous sex differences present in CVD and DM, in this narrative review, we applied “gender glasses.” Globally, it emerges that olive oil and its derivatives exert some anti-inflammatory and antioxidant effects, modulate glucose metabolism, and ameliorate endothelial dysfunction. However, as in prescription drugs, also in this case there is an important gender bias because the majority of the preclinical studies are performed on male animals, and the sex of donors of cells is not often known; thus a sex/gender bias characterizes preclinical research. There are numerous clinical studies that seem to suggest the benefits of EVOO and its derivatives in CVD; however, these studies have numerous limitations, presenting also a considerable heterogeneity across the interventions. Among limitations, one of the most relevant in the era of personalized medicine, is the non-attention versus women that are few and, also when they are enrolled, sex analysis is lacking. Therefore, in our opinion, it is time to perform more long, extensive and lessheterogeneous trials enrolling both women and men.

Minor polar compounds extra-virgin olive oil extract (MPC-OOE) inhibits NF-κB translocation in human monocyte/macrophages

2007 ◽  
Vol 56 (6) ◽  
pp. 542-549 ◽  
Author(s):  
Sandra Brunelleschi ◽  
Claudio Bardelli ◽  
Angela Amoruso ◽  
Gabriele Gunella ◽  
Francesca Ieri ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Human Monocyte ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds ◽  
Oil Extract

scholarly journals Usefulness of Extra Virgin Olive Oil Minor Polar Compounds in the Management of Chronic Kidney Disease Patients

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 581 ◽  
Author(s):  
Annalisa Noce ◽  
Giulia Marrone ◽  
Silvia Urciuoli ◽  
Francesca Di Daniele ◽  
Manuela Di Lauro ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Chronic Kidney Disease ◽  
Body Composition ◽  
Renal Function ◽  
Kidney Disease ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds ◽  
Over Time

Chronic kidney disease (CKD) is one of the most common chronic non-communicable degenerative diseases and it represents an important risk factor for cardiovascular morbidity and mortality. The Mediterranean diet, in which extra virgin olive oil (EVOO) is the main source of vegetal fats, represents a nutritional-diet regimen that is useful for the treatment of CKD and its comorbidities. We tested two different EVOOs, characterized by a high (Synergy) and medium (Luxolio) content of minor polar compounds (MPCs), detected by HPLC-DAD-MS analysis, in 40 nephropathic patients, at a dose of 40 mL/day for 9 weeks. We evaluated the effects of these two EVOOs on renal function, body composition, oxidative stress, and inflammatory state, after 9 weeks of EVOOs consumption (T1) and after 2 months of wash-out (T2). We observed an improvement of renal function biomarkers (estimated-glomerular filtration rate, albuminuria, azotemia, uric acid), lipid profile, oxidative stress, inflammatory parameters (erythrocyte sedimentation rate, C-reactive protein) and in body composition at T1. These healthy effects were greater and persisted over time after the wash-out period in Synergy patients. The high MPC EVOO content seems to exert an antioxidant and anti-inflammatory effect in nephropathic patients and these protective actions are maintained over time.

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