scholarly journals Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

Electronics ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 387 ◽  
Author(s):  
Ítala Marx ◽  
Ana Veloso ◽  
Luís Dias ◽  
Susana Casal ◽  
José Pereira ◽  
...  
Keyword(s):  
Olive Oil ◽  
Electrochemical Sensor ◽  
Bioactive Compounds ◽  
Sensory Quality ◽  
Main Research ◽  
Qualitative And Quantitative ◽  
Organoleptic Characteristics ◽  
Future Challenges ◽  
Commercial Applications ◽  
Olive Oil Analysis

Electrochemical bioinspired sensor devices combined with chemometric tools have experienced great advances in the last years, being extensively used for food qualitative and quantitative evaluation, namely for olive oil analysis. Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized nutritional and health properties as well as highly appreciated organoleptic characteristics. These positive attributes are mainly due to olive oil richness in bioactive compounds such as phenolic compounds. In addition, these compounds enhance their overall sensory quality, being mainly responsible for the usual olive oil pungency and bitterness. This review aims to compile and discuss the main research advances reported in the literature regarding the use of electrochemical sensor based-devices for assessing bioactive compounds in olive oil. The main advantages and limitations of these fast, accurate, bioinspired voltammetric, potentiometric and/or amperometric sensor green-approaches will be addressed, aiming to establish the future challenges for becoming a practical quality analytical tool for industrial and commercial applications.

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.

scholarly journals Taxonomy, Diversity and Cultivation of the Oudemansielloid/Xeruloid Taxa Hymenopellis, Mucidula, Oudemansiella, and Xerula with Respect to Their Bioactivities: A Review

2021 ◽  
Vol 7 (1) ◽  
pp. 51
Author(s):  
Allen Grace Niego ◽  
Olivier Raspé ◽  
Naritsada Thongklang ◽  
Rawiwan Charoensup ◽  
Saisamorn Lumyong ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Bioactive Compounds ◽  
State Of The Art ◽  
Bioactive Metabolites ◽  
High Quality ◽  
Important Resource ◽  
Molecular Weights ◽  
Anti Cancer ◽  
Potential Applications ◽  
Commercial Applications

The oudemansielloid/xeruloid taxa Hymenopellis, Mucidula, Oudemansiella, and Xerula are genera of Basidiomycota that constitute an important resource of bioactive compounds. Numerous studies have shown antimicrobial, anti-oxidative, anti-cancer, anti-inflammatory and other bioactivities of their extracts. The bioactive principles can be divided into two major groups: (a) hydrophilic polysaccharides with relatively high molecular weights and (b) low molecular medium polar secondary metabolites, such as the antifungal strobilurins. In this review, we summarize the state of the art on biodiversity, cultivation of the fungi and bioactivities of their secondary metabolites and discuss future applications. Although the strobilurins are well-documented, with commercial applications as agrochemical fungicides, there are also other known compounds from this group that have not yet been well-studied. Polysaccharides, dihydro-citrinone phenol A acid, scalusamides, and acetylenic lactones such as xerulin, also have potential applications in the nutraceutical, pharmaceutical and medicinal market and should be further explored. Further studies are recommended to isolate high quality bioactive compounds and fully understand their modes of action. Given that only few species of oudemansielloid/xeruloid mushrooms have been explored for their production of secondary metabolites, these taxa represent unexplored sources of potentially useful and novel bioactive metabolites.

Chemometrical and molecular methods in olive oil analysis: A review

2018 ◽  
Vol 42 (11) ◽  
pp. e13770 ◽  
Author(s):  
Evangelia V. Avramidou ◽  
Andreas G. Doulis ◽  
Panos V. Petrakis
Keyword(s):  
Olive Oil ◽  
Molecular Methods ◽  
Oil Analysis ◽  
Olive Oil Analysis

The effect of addition of olive oil and “Aceto balsamico di Modena” wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of “Lollo Verde” lettuce and rocket salad

Anaerobe ◽  
2011 ◽  
Vol 17 (6) ◽  
pp. 303-306 ◽  
Author(s):  
Ioannis S. Arvanitoyannis ◽  
Achilleas D. Bouletis ◽  
Eirini A. Papa ◽  
Dimitrios C. Gkagtzis ◽  
Christos Hadjichristodoulou ◽  
...  
Keyword(s):  
Olive Oil ◽  
Sensory Quality ◽  
Wine Vinegar

scholarly journals Acetylcholinesterase Immobilized on Magnetic Beads for Pesticides Detection: Application to Olive Oil Analysis

Sensors ◽  
2012 ◽  
Vol 12 (6) ◽  
pp. 7893-7904 ◽  
Author(s):  
Najwa Ben Oujji ◽  
Idriss Bakas ◽  
Georges Istamboulié ◽  
Ihya Ait-Ichou ◽  
Elhabib Ait-Addi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Magnetic Beads ◽  
Oil Analysis ◽  
Olive Oil Analysis

Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

2017 ◽  
Vol 232 ◽  
pp. 610-620 ◽  
Author(s):  
Igor Lukić ◽  
Mirella Žanetić ◽  
Maja Jukić Špika ◽  
Marina Lukić ◽  
Olivera Koprivnjak ◽  
...  
Keyword(s):  
Olive Oil ◽  
Sensory Quality ◽  
Virgin Olive Oil ◽  
Interactive Effects

Olive Propagation Manual

2004 ◽  
Author(s):  
Andrea Fabbri ◽  
Giorgio Bartolini ◽  
Maurizio Lambardi ◽  
Stan Kailis
Keyword(s):  
Seed Germination ◽  
Olive Oil ◽  
State Of The Art ◽  
Advantages And Disadvantages ◽  
Historical Perspectives ◽  
Future Challenges ◽  
Rooting Of Cuttings ◽  
Manual Methods ◽  
Olive Trees ◽  
Olive Industry

This practical manual is an authoritative guide to olive propagation, providing extended information on seed germination, rooting of cuttings, grafting and micropropagation. The authors describe each topic in detail and discuss the relative advantages and disadvantages of each procedure. The Olive Propagation Manual has been developed to take into account the future demand for olive oil, which is expected to increase to three million tonnes annually over the next 10 years. Such volumes will require active farming programs and olive trees for new orchards and the replacement of olive trees in existing orchards. As the olive industry moves from traditional manual methods to mechanised operations, planting stock will need to be developed to meet future challenges. Varietal selection will need to be directed to clones that are early bearing, disease resistant, able to be mechanically harvested, and produce quality fruit and oil. Each of these issues are addressed throughout this book. The Olive Propagation Manual explores historical perspectives, traditional methods and state-of-the-art olive propagation including theoretical explanations and all practical aspects.

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