Maria Dolores Savarese - Academia.edu (original) (raw)
Papers by Maria Dolores Savarese
Olivo & olio, 2011
Información del artículo Dai reflui oleari si ricavano gli antiossidanti naturali.
Packaging Technology and Science, 2008
The shelf life of extra virgin olive oil (EVOO) and sunfl ower oil (SO) bottled in containers wit... more The shelf life of extra virgin olive oil (EVOO) and sunfl ower oil (SO) bottled in containers with different levels of oxygen scavenger (OS) and stored at room temperature under diffuse lighting conditions for 6 months has been evaluated. Four packaging materials were tested: glass, polyethyleneterephthalate (PET), PET including 1% of OS (PET 1%) and PET including 5% of OS (PET 5%). Free acidity, peroxide value (PV), spectrophotometric indices (K 232 , K 270 , DK), antioxidant (biophenols and tocopherols) content, pigment (chlorophylls and carotenoids) change and the amount of oxygen dissolved in the oil were monitored during storage. A signifi cant infl uence of the packaging material on the quality decay was not found. The differences in the shelf life observed between oils bottled in PET and oils bottled in glass are attributable to a difference in the initial content of dissolved oxygen in the oils. The study showed the usefulness of monitoring changes in dissolved oxygen level, antioxidant (phenols and tocopherols) and pigment (chlorophyll and carotenoids) profi les during oil storage. The change of these compounds could in fact supply important information on the oxidation processes that occur in bottled oils and on the effectiveness of the material employed in oil packaging.
ABSTRACT Extra virgin olive oil (EVOO) is the top commercial grade of olive oil, and its fatty ac... more ABSTRACT Extra virgin olive oil (EVOO) is the top commercial grade of olive oil, and its fatty acid composition and minor compounds have many documented health benefits. The European Food Safety Authority (EFSA) has recently attributed some health claims to EVOO. Although numerous studies have been carried out on its production technology and nutritional effects, little is known about the composition and quality of EVOO from the retail market. Thus, our aim was to evaluate EVOOs from the Italian market by assessing their fatty acid composition, quality indices, polyphenols, tocopherol content and antioxidant activity (ABTS method) with a view to the possible application of EFSA health claims. High variability was found for phenolic compounds and tocopherols, the levels of which were significantly higher in 100% Italian labeled oils compared with European Union blends. Consumption of the recommended daily amount of EVOO would cover about 50% of the recommended daily allowance (RDA) of tocopherols, as well as the polyphenol intake recommended by EFSA. Only 3 of the 32 samples had a phenolic content above 250 ppm. Particularly high polyphenol indices were found in the samples of Italian oils covered by Protected Designations of Origin (PDOs). In conclusion, the food industry and consumers need to pay close attention to producing and choosing the best EVOO from the nutritional viewpoint.
Olive oil extraction involves the production of large quantities of Olive Mill Wastewater (OMWW),... more Olive oil extraction involves the production of large quantities of Olive Mill Wastewater (OMWW), containing high organic load making it difficult and costly its disposal. The difficult biological degradation of OMWW is mainly due to the high content of phenolic compounds, which, on the other hand, are natural antioxidants of great interest to pharmaceutical and food industries. An efficacy and low-cost OMWW treatment, which could allow, at the same time, OMWW detoxification and recovery of high-added-value compounds, would be of strategic importance for olive oil industry. The possibility to remove phenolic compounds from OMWW by means of an adsorbent polymer was evaluated. The polymer loading capacity was determined by an equilibrium capacity study. The following column tests allowed to choose the best solvent for the recovery of the adsorbed phenolic compounds and to evaluate the treatment effectiveness during successive cycles. The OMWW treatment tested by means of an adsorbent ...
Rivista Italiana Delle Sostanze Grasse
High-resolution proton nuclear magnetic resonance (1H-NMR) spectroscopy (400-600 MHz) was applied... more High-resolution proton nuclear magnetic resonance (1H-NMR) spectroscopy (400-600 MHz) was applied to the quantitative analysis of hydroperoxide decomposition products in thermally oxidized oils. Different oils (olive, sunflower and soybean) were heated in a thermostatic bath (180°C for 360 min). Proton NMR quantitative aldehyde analysis (n-alkanals, trans-2-alkenals, 4-hydroxy-trans-2-alkenals, alka-2,4-dienals) of fifteen oil samples (0, 60, 120, 240 and 360 minute heating) was compared with that of total polar compounds through silica column chromatography and of short-chain fatty acids. A good linear relationship (R2=0.94) was found between the unsaturated aldehyde level and the amount of methyl-octanoate as well as between total aldehyde determined by 1H-NMR and total polar compounds (R2=0.92). The same NMR sensitivity obtained at 400 MHz through 3000 scans was reached with only 64 scans for a total acquisition time of 2 min at 600 MHz. The potential use of 1H-NMR as a direct to...
Lo studio del profilo sensoriale dei prodotti tipici sta assumendo una valenza sempre più importa... more Lo studio del profilo sensoriale dei prodotti tipici sta assumendo una valenza sempre più importante per la caratterizzazione del prodotto, ed il miglioramento dei parametri del processo produttivo. Nel presente lavoro è stato analizzato un formaggio a pasta semi-dura di diffusione limitata, con caratteristiche organolettiche peculiari: il 'Conciato romano', prodotto con la caratteristica conciatura costituita da una miscela di olio, vino, spezie, ecc. e la stagionatura in otri di terracotta. Nessuna pubblicazione è nota agli autori relativamente alla descrizione organolettica di questo formaggio dal flavour caratteristico. Forme prodotte con caglio vegetale (Cardus spp.) e caglio sintetico sono state analizzate da un Panel composto da 10 assaggiatori esperti che hanno precedentemente definito 16 attributi sensoriali e valutato l’intensità delle percezioni olfattive e gustative. Si è usata una scheda descrittivo-quantitativa dove a ciascun descrittore corrispondeva una scala...
Sensory profiles of extra v1rgan olive oi ls produced in geographical areas corresponding to some... more Sensory profiles of extra v1rgan olive oi ls produced in geographical areas corresponding to some Protected Denomination of Origin (PDO) from traditional ltalian olive varieties show some typical sensory notes like 'green tornato' (or 'tornato leaves'), ·ro emary' (or 'oregano'), 'bitter almond', 'basil'. The gaschromatography/ mass spectrometry (GC/MS) analysis of volatile compounds, carried out by dynamic head-space (DHS) and solid phase micro extraction (SPME), in combination with Principal Component Analysis (PCA) and Partial Least Squares Analysis (PLS) data evaluation, allowed to identify in some aldehydes, alchools and esters arising from the lipoxigenase pathway and in some terpenoid compounds the key-moleculcs able to explain some perceived sensory attributes. Hypotesis on the eco-phisiological role of these compounds should be the key to understand the molecular basis of virgin olive oil tipicality, mainly in relation to the inte...
An Electronic Nose (EN) system was applied to discriminate among virgin olive oils (VOOs) of diff... more An Electronic Nose (EN) system was applied to discriminate among virgin olive oils (VOOs) of different quality and to monitor the development of rancidity in bottled samples
during storage. An EN equipped with 10 Metal Oxide Semiconductor (MOS) sensors was tested and the Solid Phase
Micro-extraction (SPME) GC-MS technique was applied to
analyze the headspaces of the VOOs to compare their efficiency.
The EN allowed the discrimination among VOOs of different
quality and different intensities of the “fruity” and “rancid”
attributes. It also resulted to be a useful tool for the monitoring of oils aroma evolution during storage and during processing as it could be used as on-line analytical technique for quality control.
Modern Magnetic Resonance, 2006
Packaging Technology and Science, 2008
Naunyn-Schmiedeberg's Archives of Pharmacology, 2005
We investigated the effect of hydroxytyrosol (HT), a phenolic compound from virgin olive oil, on ... more We investigated the effect of hydroxytyrosol (HT), a phenolic compound from virgin olive oil, on inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) expression in J774 murine macrophages stimulated with lipopolysaccharide (LPS). Incubation of cells with LPS caused an increase in iNOS and COX-2 mRNA and protein level as well as ROS generation, which was prevented by HT. In addition, HT blocked the activation of nuclear factor-κB (NF-κB), signal transducer and activator of transcription-1α (STAT-1α) and interferon regulatory factor-1 (IRF-1). These results, showing that HT down-regulates iNOS and COX-2 gene expression by preventing NF-κB, STAT-1α and IRF-1 activation mediated through LPS-induced ROS generation, suggest that it may represent a non-toxic agent for the control of proinflammatory genes.
Food Chemistry, 2007
Olives are a potential source of natural anti-oxidants; unfortunately, a complete characterizatio... more Olives are a potential source of natural anti-oxidants; unfortunately, a complete characterization of olive fruit phenolic profile is still to be achieved, as it is characterized by great complexity and variability.
European Journal of Lipid Science and Technology, 2007
The aim of this study was to test the performance of a vegetable oil blend formulated as alternat... more The aim of this study was to test the performance of a vegetable oil blend formulated as alternative to pure palm oil as frying medium. For this purpose, the evolution of many analytical parameters (free acidity, spectrophotometric indices, total polar components, fatty acid composition, short-chain fatty acids, tocopherol and tocotrienol content and composition, color, flavor evaluated by means of an electronic nose) of the selected blend (sunflower/palm oil 65 : 35 vol/vol) has been monitored during a prolonged frying process (8 h discontinuous frying without oil replenishment) in comparison to pure palm oil. Sensory attributes of the fried food were also evaluated. The blend proved to keep qualitative parameters comparable to those shown by palm oil during the prolonged frying process. Even if some oxidation indices, such as spectrophotometric indices, short-chain fatty acids and total polar components, increased faster in the blend, it showed a higher tocopherol content and a lower increment in free fatty acids as compared to pure palm oil. Chips fried in the two oils did not show significantly different sensory profiles.
Chemical Research in Toxicology, 2004
The structural modifications of the unsaturated fatty acid components of triglycerides in extra v... more The structural modifications of the unsaturated fatty acid components of triglycerides in extra virgin olive oil (EVOO) following exposure to nitrite ions in acidic media were determined by two-dimensional (2D) NMR spectroscopy, aided by 15 N labeling and GC analysis, allowing investigation of the matrix without fractionation steps. In the presence of excess nitrite ions in a 1% sulfuric acid/oil biphasic system, extensive double bond isomerization of the oleic/ linoleic acid components of triglycerides was observed associated with nitration/oxidation processes. Structurally modified species were identified as E/Z-nitroalkene, 1,2-nitrohydroxy, and 3-nitro-1-alkene(1,5-diene) derivatives based on 1 H, 13 C, and 15 N 2D NMR analysis in comparison with model compounds. Minor constituents of EVOO, including phenolic compounds and tocopherols, were also substantially modified by nitrite-derived nitrating species, even under milder reaction conditions relevant to those occurring in the gastric compartments. Novel nitrated derivatives of tyrosol, hydroxytyrosol, and oleuropein (6-8) were identified by LC/ MS analysis of the polar fraction of EVOO and by comparison with synthetic samples. Overall, these results provide the first systematic description at the chemical level of the consequences of exposing EVOO to nitrite ions at acidic pH and offer an improved basis for further investigations in the field of toxic nitrosation/nitration reactions and dietary antinitrosating agents.
Extra virgin olive oil (EVOO) is the top commercial grade of olive oil, and its fatty acid compos... more Extra virgin olive oil (EVOO) is the top commercial grade of olive oil, and its fatty acid composition and
minor compounds have many documented health benefits. The European Food Safety Authority (EFSA)
has recently attributed some health claims to EVOO. Although numerous studies have been carried out
on its production technology and nutritional effects, little is known about the composition and quality of
EVOO from the retail market. Thus, our aim was to evaluate EVOOs from the Italian market by assessing
their fatty acid composition, quality indices, polyphenols, tocopherol content and antioxidant activity
(ABTS method) with a view to the possible application of EFSA health claims. High variability was found
for phenolic compounds and tocopherols, the levels of which were significantly higher in 100% Italian
labeled oils compared with European Union blends. Consumption of the recommended daily amount of
EVOO would cover about 50% of the recommended daily allowance (RDA) of tocopherols, as well as the
polyphenol intake recommended by EFSA. Only 3 of the 32 samples had a phenolic content above
250 ppm. Particularly high polyphenol indices were found in the samples of Italian oils covered by
Protected Designations of Origin (PDOs). In conclusion, the food industry and consumers need to pay
close attention to producing and choosing the best EVOO from the nutritional viewpoint.
Pathways to Environmental Sustainability, 2014
Environmental sustainability is becoming a factor for competitive advantage on the market, as the... more Environmental sustainability is becoming a factor for competitive advantage on the market, as the new-generation consumers are determined to take into consideration the environmental impact of their purchasing choices. Also food companies are giving attention to this market demand, introducing social and environmental responsibility into their policies. This chapter reports the experience of a company operating in the sector of food oils, as regards two projects aimed at introducing eco-innovation in the productive processes. The first innovation regards the introduction on the market of an eco-sustainable bottle for food oil, made up of 100 % recycled plastic; the second innovation regards the application of a process for the valorization of an effluent resulting from the process of extraction of oil from olives, by recovering high-value bio-molecules and purified water, thus turning a potentially polluting waste into a resource. Both the project have received the support of financial instruments for the environment of the European Commission, aimed at promoting the diffusion of eco-innovation in Europe.
Cancer Treatment and Research, 2013
Critical Reviews in Food Science and Nutrition, 2013
Abstract Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fr... more Abstract Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives to VOO a bitter and pungent taste. The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols, may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect. Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavour to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake. In this paper the chemist's and nutritionist's points of view have been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed.
Food Funct., 2014
Animal data suggest that dietary fat composition may influence endocannabinoid (EC) response and ... more Animal data suggest that dietary fat composition may influence endocannabinoid (EC) response and dietary behavior. This study tested the hypothesis that fatty acid composition of a meal can influence the short-term response of ECs and subsequent energy intake in humans. Fifteen volunteers on three occasions were randomly offered a meal containing 30 g of bread and 30 mL of one of three selected oils: sunflower oil (SO), high oleic sunflower oil (HOSO) and virgin olive oil (VOO). Plasma EC concentrations and appetite ratings over 2 h and energy intake over 24 h following the experimental meal were measured. Results showed that after HOSO and VOO consumption the circulating oleoylethanolamide (OEA) was significantly higher than after SO consumption; a concomitantly significant reduction of energy intake was found. For the first time the oleic acid content of a meal was demonstrated to increase the post-prandial response of circulating OEA and to reduce energy intake at subsequent meals in humans.
Olivo & olio, 2011
Información del artículo Dai reflui oleari si ricavano gli antiossidanti naturali.
Packaging Technology and Science, 2008
The shelf life of extra virgin olive oil (EVOO) and sunfl ower oil (SO) bottled in containers wit... more The shelf life of extra virgin olive oil (EVOO) and sunfl ower oil (SO) bottled in containers with different levels of oxygen scavenger (OS) and stored at room temperature under diffuse lighting conditions for 6 months has been evaluated. Four packaging materials were tested: glass, polyethyleneterephthalate (PET), PET including 1% of OS (PET 1%) and PET including 5% of OS (PET 5%). Free acidity, peroxide value (PV), spectrophotometric indices (K 232 , K 270 , DK), antioxidant (biophenols and tocopherols) content, pigment (chlorophylls and carotenoids) change and the amount of oxygen dissolved in the oil were monitored during storage. A signifi cant infl uence of the packaging material on the quality decay was not found. The differences in the shelf life observed between oils bottled in PET and oils bottled in glass are attributable to a difference in the initial content of dissolved oxygen in the oils. The study showed the usefulness of monitoring changes in dissolved oxygen level, antioxidant (phenols and tocopherols) and pigment (chlorophyll and carotenoids) profi les during oil storage. The change of these compounds could in fact supply important information on the oxidation processes that occur in bottled oils and on the effectiveness of the material employed in oil packaging.
ABSTRACT Extra virgin olive oil (EVOO) is the top commercial grade of olive oil, and its fatty ac... more ABSTRACT Extra virgin olive oil (EVOO) is the top commercial grade of olive oil, and its fatty acid composition and minor compounds have many documented health benefits. The European Food Safety Authority (EFSA) has recently attributed some health claims to EVOO. Although numerous studies have been carried out on its production technology and nutritional effects, little is known about the composition and quality of EVOO from the retail market. Thus, our aim was to evaluate EVOOs from the Italian market by assessing their fatty acid composition, quality indices, polyphenols, tocopherol content and antioxidant activity (ABTS method) with a view to the possible application of EFSA health claims. High variability was found for phenolic compounds and tocopherols, the levels of which were significantly higher in 100% Italian labeled oils compared with European Union blends. Consumption of the recommended daily amount of EVOO would cover about 50% of the recommended daily allowance (RDA) of tocopherols, as well as the polyphenol intake recommended by EFSA. Only 3 of the 32 samples had a phenolic content above 250 ppm. Particularly high polyphenol indices were found in the samples of Italian oils covered by Protected Designations of Origin (PDOs). In conclusion, the food industry and consumers need to pay close attention to producing and choosing the best EVOO from the nutritional viewpoint.
Olive oil extraction involves the production of large quantities of Olive Mill Wastewater (OMWW),... more Olive oil extraction involves the production of large quantities of Olive Mill Wastewater (OMWW), containing high organic load making it difficult and costly its disposal. The difficult biological degradation of OMWW is mainly due to the high content of phenolic compounds, which, on the other hand, are natural antioxidants of great interest to pharmaceutical and food industries. An efficacy and low-cost OMWW treatment, which could allow, at the same time, OMWW detoxification and recovery of high-added-value compounds, would be of strategic importance for olive oil industry. The possibility to remove phenolic compounds from OMWW by means of an adsorbent polymer was evaluated. The polymer loading capacity was determined by an equilibrium capacity study. The following column tests allowed to choose the best solvent for the recovery of the adsorbed phenolic compounds and to evaluate the treatment effectiveness during successive cycles. The OMWW treatment tested by means of an adsorbent ...
Rivista Italiana Delle Sostanze Grasse
High-resolution proton nuclear magnetic resonance (1H-NMR) spectroscopy (400-600 MHz) was applied... more High-resolution proton nuclear magnetic resonance (1H-NMR) spectroscopy (400-600 MHz) was applied to the quantitative analysis of hydroperoxide decomposition products in thermally oxidized oils. Different oils (olive, sunflower and soybean) were heated in a thermostatic bath (180°C for 360 min). Proton NMR quantitative aldehyde analysis (n-alkanals, trans-2-alkenals, 4-hydroxy-trans-2-alkenals, alka-2,4-dienals) of fifteen oil samples (0, 60, 120, 240 and 360 minute heating) was compared with that of total polar compounds through silica column chromatography and of short-chain fatty acids. A good linear relationship (R2=0.94) was found between the unsaturated aldehyde level and the amount of methyl-octanoate as well as between total aldehyde determined by 1H-NMR and total polar compounds (R2=0.92). The same NMR sensitivity obtained at 400 MHz through 3000 scans was reached with only 64 scans for a total acquisition time of 2 min at 600 MHz. The potential use of 1H-NMR as a direct to...
Lo studio del profilo sensoriale dei prodotti tipici sta assumendo una valenza sempre più importa... more Lo studio del profilo sensoriale dei prodotti tipici sta assumendo una valenza sempre più importante per la caratterizzazione del prodotto, ed il miglioramento dei parametri del processo produttivo. Nel presente lavoro è stato analizzato un formaggio a pasta semi-dura di diffusione limitata, con caratteristiche organolettiche peculiari: il 'Conciato romano', prodotto con la caratteristica conciatura costituita da una miscela di olio, vino, spezie, ecc. e la stagionatura in otri di terracotta. Nessuna pubblicazione è nota agli autori relativamente alla descrizione organolettica di questo formaggio dal flavour caratteristico. Forme prodotte con caglio vegetale (Cardus spp.) e caglio sintetico sono state analizzate da un Panel composto da 10 assaggiatori esperti che hanno precedentemente definito 16 attributi sensoriali e valutato l’intensità delle percezioni olfattive e gustative. Si è usata una scheda descrittivo-quantitativa dove a ciascun descrittore corrispondeva una scala...
Sensory profiles of extra v1rgan olive oi ls produced in geographical areas corresponding to some... more Sensory profiles of extra v1rgan olive oi ls produced in geographical areas corresponding to some Protected Denomination of Origin (PDO) from traditional ltalian olive varieties show some typical sensory notes like 'green tornato' (or 'tornato leaves'), ·ro emary' (or 'oregano'), 'bitter almond', 'basil'. The gaschromatography/ mass spectrometry (GC/MS) analysis of volatile compounds, carried out by dynamic head-space (DHS) and solid phase micro extraction (SPME), in combination with Principal Component Analysis (PCA) and Partial Least Squares Analysis (PLS) data evaluation, allowed to identify in some aldehydes, alchools and esters arising from the lipoxigenase pathway and in some terpenoid compounds the key-moleculcs able to explain some perceived sensory attributes. Hypotesis on the eco-phisiological role of these compounds should be the key to understand the molecular basis of virgin olive oil tipicality, mainly in relation to the inte...
An Electronic Nose (EN) system was applied to discriminate among virgin olive oils (VOOs) of diff... more An Electronic Nose (EN) system was applied to discriminate among virgin olive oils (VOOs) of different quality and to monitor the development of rancidity in bottled samples
during storage. An EN equipped with 10 Metal Oxide Semiconductor (MOS) sensors was tested and the Solid Phase
Micro-extraction (SPME) GC-MS technique was applied to
analyze the headspaces of the VOOs to compare their efficiency.
The EN allowed the discrimination among VOOs of different
quality and different intensities of the “fruity” and “rancid”
attributes. It also resulted to be a useful tool for the monitoring of oils aroma evolution during storage and during processing as it could be used as on-line analytical technique for quality control.
Modern Magnetic Resonance, 2006
Packaging Technology and Science, 2008
Naunyn-Schmiedeberg's Archives of Pharmacology, 2005
We investigated the effect of hydroxytyrosol (HT), a phenolic compound from virgin olive oil, on ... more We investigated the effect of hydroxytyrosol (HT), a phenolic compound from virgin olive oil, on inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) expression in J774 murine macrophages stimulated with lipopolysaccharide (LPS). Incubation of cells with LPS caused an increase in iNOS and COX-2 mRNA and protein level as well as ROS generation, which was prevented by HT. In addition, HT blocked the activation of nuclear factor-κB (NF-κB), signal transducer and activator of transcription-1α (STAT-1α) and interferon regulatory factor-1 (IRF-1). These results, showing that HT down-regulates iNOS and COX-2 gene expression by preventing NF-κB, STAT-1α and IRF-1 activation mediated through LPS-induced ROS generation, suggest that it may represent a non-toxic agent for the control of proinflammatory genes.
Food Chemistry, 2007
Olives are a potential source of natural anti-oxidants; unfortunately, a complete characterizatio... more Olives are a potential source of natural anti-oxidants; unfortunately, a complete characterization of olive fruit phenolic profile is still to be achieved, as it is characterized by great complexity and variability.
European Journal of Lipid Science and Technology, 2007
The aim of this study was to test the performance of a vegetable oil blend formulated as alternat... more The aim of this study was to test the performance of a vegetable oil blend formulated as alternative to pure palm oil as frying medium. For this purpose, the evolution of many analytical parameters (free acidity, spectrophotometric indices, total polar components, fatty acid composition, short-chain fatty acids, tocopherol and tocotrienol content and composition, color, flavor evaluated by means of an electronic nose) of the selected blend (sunflower/palm oil 65 : 35 vol/vol) has been monitored during a prolonged frying process (8 h discontinuous frying without oil replenishment) in comparison to pure palm oil. Sensory attributes of the fried food were also evaluated. The blend proved to keep qualitative parameters comparable to those shown by palm oil during the prolonged frying process. Even if some oxidation indices, such as spectrophotometric indices, short-chain fatty acids and total polar components, increased faster in the blend, it showed a higher tocopherol content and a lower increment in free fatty acids as compared to pure palm oil. Chips fried in the two oils did not show significantly different sensory profiles.
Chemical Research in Toxicology, 2004
The structural modifications of the unsaturated fatty acid components of triglycerides in extra v... more The structural modifications of the unsaturated fatty acid components of triglycerides in extra virgin olive oil (EVOO) following exposure to nitrite ions in acidic media were determined by two-dimensional (2D) NMR spectroscopy, aided by 15 N labeling and GC analysis, allowing investigation of the matrix without fractionation steps. In the presence of excess nitrite ions in a 1% sulfuric acid/oil biphasic system, extensive double bond isomerization of the oleic/ linoleic acid components of triglycerides was observed associated with nitration/oxidation processes. Structurally modified species were identified as E/Z-nitroalkene, 1,2-nitrohydroxy, and 3-nitro-1-alkene(1,5-diene) derivatives based on 1 H, 13 C, and 15 N 2D NMR analysis in comparison with model compounds. Minor constituents of EVOO, including phenolic compounds and tocopherols, were also substantially modified by nitrite-derived nitrating species, even under milder reaction conditions relevant to those occurring in the gastric compartments. Novel nitrated derivatives of tyrosol, hydroxytyrosol, and oleuropein (6-8) were identified by LC/ MS analysis of the polar fraction of EVOO and by comparison with synthetic samples. Overall, these results provide the first systematic description at the chemical level of the consequences of exposing EVOO to nitrite ions at acidic pH and offer an improved basis for further investigations in the field of toxic nitrosation/nitration reactions and dietary antinitrosating agents.
Extra virgin olive oil (EVOO) is the top commercial grade of olive oil, and its fatty acid compos... more Extra virgin olive oil (EVOO) is the top commercial grade of olive oil, and its fatty acid composition and
minor compounds have many documented health benefits. The European Food Safety Authority (EFSA)
has recently attributed some health claims to EVOO. Although numerous studies have been carried out
on its production technology and nutritional effects, little is known about the composition and quality of
EVOO from the retail market. Thus, our aim was to evaluate EVOOs from the Italian market by assessing
their fatty acid composition, quality indices, polyphenols, tocopherol content and antioxidant activity
(ABTS method) with a view to the possible application of EFSA health claims. High variability was found
for phenolic compounds and tocopherols, the levels of which were significantly higher in 100% Italian
labeled oils compared with European Union blends. Consumption of the recommended daily amount of
EVOO would cover about 50% of the recommended daily allowance (RDA) of tocopherols, as well as the
polyphenol intake recommended by EFSA. Only 3 of the 32 samples had a phenolic content above
250 ppm. Particularly high polyphenol indices were found in the samples of Italian oils covered by
Protected Designations of Origin (PDOs). In conclusion, the food industry and consumers need to pay
close attention to producing and choosing the best EVOO from the nutritional viewpoint.
Pathways to Environmental Sustainability, 2014
Environmental sustainability is becoming a factor for competitive advantage on the market, as the... more Environmental sustainability is becoming a factor for competitive advantage on the market, as the new-generation consumers are determined to take into consideration the environmental impact of their purchasing choices. Also food companies are giving attention to this market demand, introducing social and environmental responsibility into their policies. This chapter reports the experience of a company operating in the sector of food oils, as regards two projects aimed at introducing eco-innovation in the productive processes. The first innovation regards the introduction on the market of an eco-sustainable bottle for food oil, made up of 100 % recycled plastic; the second innovation regards the application of a process for the valorization of an effluent resulting from the process of extraction of oil from olives, by recovering high-value bio-molecules and purified water, thus turning a potentially polluting waste into a resource. Both the project have received the support of financial instruments for the environment of the European Commission, aimed at promoting the diffusion of eco-innovation in Europe.
Cancer Treatment and Research, 2013
Critical Reviews in Food Science and Nutrition, 2013
Abstract Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fr... more Abstract Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives to VOO a bitter and pungent taste. The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols, may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect. Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavour to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake. In this paper the chemist's and nutritionist's points of view have been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed.
Food Funct., 2014
Animal data suggest that dietary fat composition may influence endocannabinoid (EC) response and ... more Animal data suggest that dietary fat composition may influence endocannabinoid (EC) response and dietary behavior. This study tested the hypothesis that fatty acid composition of a meal can influence the short-term response of ECs and subsequent energy intake in humans. Fifteen volunteers on three occasions were randomly offered a meal containing 30 g of bread and 30 mL of one of three selected oils: sunflower oil (SO), high oleic sunflower oil (HOSO) and virgin olive oil (VOO). Plasma EC concentrations and appetite ratings over 2 h and energy intake over 24 h following the experimental meal were measured. Results showed that after HOSO and VOO consumption the circulating oleoylethanolamide (OEA) was significantly higher than after SO consumption; a concomitantly significant reduction of energy intake was found. For the first time the oleic acid content of a meal was demonstrated to increase the post-prandial response of circulating OEA and to reduce energy intake at subsequent meals in humans.