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Papers by Antonello Paduano

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.

Twelve aroma compounds were monitored and quantified by dynamic headspace analysis after their ad... more Twelve aroma compounds were monitored and quantified by dynamic headspace analysis after their addition in refined olive oil model systems with extra virgin olive oil (EVOO) biophenols to simulate EVOO aroma. The influence of polyphenols on aroma release was studied under simulated mouth conditions by using human saliva, and SPME–GC/MS analysis. While few differences were observed in ortho-nasal assay (without saliva), interesting results were obtained for retronasal aroma. Biophenols caused generally the lowest headspace release of almost all volatile compounds. However, only ethyl esters and linalool concentrations were significantly lower in retronasal than orthonasal assay. Saliva also caused higher concentration of hexanal, probably due to hydroperoxide lyase (HPL) action on linoleyl hydroperoxides. Epicatechin was compared to EVOO phenolics and the behaviour was dramatically different , likely to be due to salivary protein–tannin binding interactions, which influenced aroma head-space release. These results were also confirmed using two extra virgin olive oils.

The release of volatile compounds in an oil-in-water model system obtained from olive oil−whey pr... more The release of volatile compounds in an oil-in-water model system obtained from olive oil−whey protein (WP) pairing was investigated by considering the effect of phenolic compounds. Human saliva was used to simulate mouth conditions by retronasal aroma simulator (RAS) analysis. Twelve aroma compounds were quantified in the dynamic headspace by SPME-GC/MS. The results showed significant influences of saliva on the aroma release of virgin olive oil (VOO) volatiles also in the presence of WP. The interaction between WP and saliva leads to lower headspace release of ethyl esters and hexanal. Salivary components caused lower decrease of the release of acetates and alcohols. A lower release of volatile compounds was found in the RAS essay in comparison to that in orthonasal simulation of only refined olive oil (without addition of saliva or WP), with the exception of hexanal and 1-penten-3-one, where a significantly higher release was found. Our results suggest that the extent of retronasal odor (green, pungent) of these two volatile compounds is higher than orthonasal odor. An extra VOO was used to verify the release in model systems, indicating that WP affected aroma release more than model systems, while saliva seems to exert an opposite trend. A significant increase in aroma release was found when phenolic compounds were added to the system, probably due to the contrasting effects of binding of volatile compounds caused by WP, for the polyphenol−protein interaction phenomenon. Our study could be applied to the formulation of new functional foods to enhance flavor release and modulate the presence and concentrations of phenolics and whey proteins in food emulsions/dispersions.

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&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;s and nutritionist&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;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.

Chemical Engineering Transactions, 2009

Journal of Agricultural and Food Chemistry, 2011

Journal of Agricultural and Food Chemistry, 2002

The chemical modifications and partitioning toward the brine phase (5% salt) of major phenol comp... more The chemical modifications and partitioning toward the brine phase (5% salt) of major phenol compounds of extra virgin olive oil (EVOO) were studied in a model system formed by sealed cans filled with oil-brine mixtures (5:1, v/v) simulating canned-in-oil food systems. Filled cans were processed in an industrial plant using two sterilization conditions commonly used during fish canning. The partitioning of phenolic compounds toward brine induced by thermal processing was studied by reversed-phase high-performance liquid chromatographic analysis of the phenol fraction extracted from oils and brine. Hydroxytyrosol (1), tyrosol (2), and the complex phenolic compounds containing 1 and 2 (i.e., the dialdehydic form of decarboxymethyl oleuropein aglycon 3, the dialdehydic form of decarboxymethyl ligstroside aglycon 4, and the oleuropein aglycon 6) decreased in the oily phase after sterilization with a marked partitioning toward the brine phase. The increase of the total amount of 1 and 2 after processing, as well as the presence of elenolic acid 7 released in brine, revealed the hydrolysis of the ester bond of hydrolyzable phenolic compounds 3, 4, and 6 during thermal processing. Both phenomena (partitioning toward the water phase and hydrolysis) contribute to explain the loss of phenolic compounds exhibited by EVOO used as filling medium in canned foods, as well as the protection of n-3 polyunsaturated fatty acids in canned-in-EVOO fish products.

$Research paper thumbnail of Characterization and fractionation of phenolic compounds extracted from olive oil mill wastewaters$