Antonello Paduano - Profile on Academia.edu (original) (raw)

Papers by Antonello Paduano

Spices and herbs are traditionally added to olive oil in Mediterranean gastronomy to enhance its ... more Spices and herbs are traditionally added to olive oil in Mediterranean gastronomy to enhance its aroma and taste. This paper aims to characterize olive oil aromatized by addition of dried chili pepper (Capsicum annum) (DCP) at different concentrations (10% and 20% by weight) up to 30 days of infusion. Capsaicinoids quantification by HPLC-DAD, volatile compounds analysis by SPME-GC-MS and antioxidant activity by ABTS method were performed on chili pepper flavored olive oil (CPOO) in comparison to whole olive oil. At day 7 of infusion, the maximum capsaicinoids content was reached for both the concentrations used and no significant increase was observed for longer infusion times. The volatile headspace composition of CPOOs was influenced by the concentration of DCP added. The addition of DCP caused a significant increase in hexanal, related to oxidation processes. 2-Methylbutanal, 3-methylbutanal and 6-methyl-5-hepten-2-one were also detected in CPOO and derived from chili as degradation products of the drying process. DCP infusion significantly enriched olive oil with antioxidant compounds and also modified its volatile profile. Capsaicinoids and aroma compounds were rapidly released within the first week of chili infusion in CPOOs, thus suggesting reducing infusion time by optimizing DCP concentration in order to improve CPOO quality and shelf life.

The extraction of flavoring compounds from different plants and aromatic herbs has been using sin... more The extraction of flavoring compounds from different plants and aromatic herbs has been using since ancient times in vegetable oils to enhance their aroma and taste, whereas the technology of production has changed over time. Our work aimed to evaluate alternative technologies for the production of aromatized olive oil such as ultrasound-and microwave-assisted extraction in comparison to traditional infusion or maceration of dried red hot chili pepper (10% w/v for 7 days). For the ultrasonic treatment, samples of olive oil were prepared by adding 10% and 20% dried chili pepper and subjected to ultrasound-extraction for 10 or 20 minutes. For microwave extraction, samples were added with 20% chili powder and treated for 10, 30 or 60 seconds. Capsaicinoids were quantified by HPLC-DAD directly in the flavored olive oil and antioxidant activity was evaluated by ABTS + method. Capsaicinoids analysis in aromatized olive oil treated 20 minutes by ultrasound resulted about 130 ppm (capsaicin and hydroxycapsaicin), when 10% chili powder was used, while it was 250 ppm when 20% chili was used. The content of capsaicinoids extracted by traditional infusion was always higher for both concentrations of chili powder studied. The concentration of capsaicinoids in samples treated by microwaves extraction seem to be dependent on the treatment time, resulting 130 and 230 ppm capsaicinoids for 10 and 60 seconds of treatment, respectively. In conclusion, the production of flavored olive oils by using technologies such as microwave and ultrasound-extraction could allow the production of high quality oils, with fast and cost-effectively methods.

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.

Short-Term Digestibility of Ketolinoleic Acids and Total Oxidized Fatty Acids in Fasted and Non-Fasted Rats

Spettroscopia NMR e qualità-tipicità degli oli extravergini di oliva

Healthy virgin olive oil: a matter of bitterness

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.

Chemical Engineering Transactions, 2009

It is known that fats and oils, when subjected to prolonged heating for frying, are subjected to ... more It is known that fats and oils, when subjected to prolonged heating for frying, are subjected to a series of chemical-physical modifications, the effects of which can be observed in the variation of the sensory and nutritional characteristics. The main factors influencing the entity of these transformations are represented by the temperature and the time of the treatment, the nature of foods being fried, the presence of metals that catalyze the oxidation phenomena, and the composition of the frying oil. In order to prevent possible consumer risks due to the excessive and inappropriate use of frying oils and fats, the Italian Ministry of Health, in Circular n.1 of January 11, 1991, established that the concentration of total polar compounds (TPC), indicators of the state of triglyceride alteration, does not exceed 25 g /100 g in oils and fats used for frying food, a limit that reflects similar provisions established by legislation in other countries. In current analytical practice, the TPC evaluation method by preparative column chromatography is quite laborious and it is not repeatable and accurate. The aims of this study were to develop an accurate and repeatable method to evaluate the volatile organic compounds (VOC) which are formed during frying and find new possible markers correlated with TPC data, which should be suitable for routine use in order to determine the degree of triglycerides alteration. In particular, the markers have been studied by dynamic head space analysis (DHS) combined with high resolution gaschromatography (HRGC) equipped with mass spectrometry (MS) and 1 H-NMR spectroscopy.

Journal of Agricultural and Food Chemistry, 2011

Western diets contain substantial amounts of lipid oxidation products. The effects of fasting sta... more Western diets contain substantial amounts of lipid oxidation products. The effects of fasting status and oil oxidation on short-term digestibility of oxidized fatty acids (ox-FA) and ketolinoleic acids (keto-LA) of sunflower oils were evaluated. Twelve rats were fasted overnight for 3 days, whereas another 12 rats had free access to diet. From day 4, and for 4 days, two groups of rats, nonfasted (NFT) and fasted (FT), received 1 g/100 g body weight of sunflower oil reused from 40 deep-frying processes, and two control groups of rats, nonfasted (NFC) and fasted (FC), received the same amount of fresh oil. Ox-FA and keto-LA were determined 5 h after the last administration in the various gastrointestinal compartments together with the intraintestinal MDA. Oil digestibility was highest in NFC and lowest in FT rats. NFT and FT rats had higher (at least P < 0.05) intraintestinal MDA, ox-FA, and keto-LA than NFC and FC; MDA and keto-LA concentrations correlated with each other (P < 0.05). Ox-FA and keto-LA levels found in the gastric lumen suggest that digestion contributes to the formation of these compounds. Total ox-FA and keto-LA were efficiently absorbed during the first 5 h after test oil administration, but poorly absorbed in the case of fresh oils. Oil alteration influenced the digestibility of these compounds more than fasting, although the digestibility of oxidized oil was significantly affected by fasting.

Partition Behavior of Virgin Olive Oil Phenolic Compounds in Oil−Brine Mixtures during Thermal Processing for Fish Canning

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.

Food Chemistry, 2007

Liquid-liquid extraction was used in order to recover phenolic compounds from olive mill wastewat... more Liquid-liquid extraction was used in order to recover phenolic compounds from olive mill wastewater (OMWW), a polluting by-product of olive oil production process, and the extraction parameters have been optimized. HPLC analysis showed that hydroxytyrosol is the most abundant biophenol in ethyl acetate extracts from an acidified OMWW. Many other biophenols (tyrosol, caffeic acid, vanillic acid, verbascoside, luteolin-7-glucoside, dialdehydic form of decarboxymethyl oleuropein aglycon, ligstroside, luteolin) were identified.

European Journal of Lipid Science and Technology, 2013

Identification of volatile compounds formed when frying food represents an important tool to iden... more Identification of volatile compounds formed when frying food represents an important tool to identify markers of oil thermal degradation, and can help to elucidate the chemical reactions occurring during deep frying. In particular, in this study the heat-induced degradation of edible oil has been evaluated by analyzing the composition of volatile organic compounds (VOCs) and fatty acids formed during intermittent frying with the aim of finding new possible markers to correlate with the total polar compounds (TPC) fraction. The frying was realized using a thermostatically temperature-controlled fryer at a temperature of 180 AE 58C. A mixed oil constituted by palm, sunflower, and soybean frying oil and commercially available frozen potatoes have been used. The intermittent frying (4 h per day) with the same oil was repeated at 24 h intervals for a total of 40 h. VOCs were identification has been obtained by dynamic head space analysis combined with high resolution GC-MS. Among the VOCs, two compounds, namely (E,E)-2,4-decadienal, and (E)-2-undecenal, showed good correlations with the TPC values. NMR spectra ( 1 H NMR) confirmed that 2-alkenals and alka-2,4-dienals are the major compounds formed during the deep frying.

European Journal of Lipid Science and Technology, 2013

Recently in European countries, control laboratories have revealed real cases of deceptive practi... more Recently in European countries, control laboratories have revealed real cases of deceptive practices in which synthetic triacylglycerols (TAGs) were used for adulterating butterfat. The complex fat blends are difficult to detect with the classical methods of analysis, especially when the adulterating TAGs contain fatty acids (FAs) in the proportions similar to that of genuine butter. Nevertheless, because butyric acid (C4) exclusively occurs at the sn-3 position in milk fat TAGs, the determination of its distribution on the glycerol backbone provides a diagnostic indicator to differentiate genuine butter from mixtures with synthetic TAGs. Herein, we have demonstrated the straightforward application of mono-dimensional 13 C NMR spectroscopy for detecting synthetic TAGs in mixtures with authentic butterfat. The method is based on the 13 C NMR determination of the regioisomeric distribution of C4 between the sn-1,3-and sn-2-positions and boasts several analytical advantages, such as specificity, robustness and minimal sample handling. The limit of detection (LOD) and limit of quantification (LOQ) of the synthetic fats, estimated to be 1 and 2.5% w/w, respectively, easily surpass the limit of 10% at which a fraudulent practice might be economically attractive.

Journal of the Science of Food and Agriculture, 2013

BACKGROUND: Understanding the relationships between olive cultivars and the cultivation environme... more BACKGROUND: Understanding the relationships between olive cultivars and the cultivation environment as well as optimising cultivation choices can lead to maximum expression of oil production in terms of both quantity and quality. For this purpose, samples of the Ortice olive cultivar grown in two different environments in southern Italy at altitudes of 500 and 50 m above sea level (a.s.l.) were harvested on various dates to monitor drupe maturation and determine the nutritional and chemical characteristics of the oils.

Journal of the Science of Food and Agriculture, 2013

BACKGROUND: The southern Italian region of Campania has suitable pedo-climatic conditions and a l... more BACKGROUND: The southern Italian region of Campania has suitable pedo-climatic conditions and a large varietal heritage able to produce oils with high typicality. The aim of this study was to characterize 20 cultivars belonging to Campania's olive germplasm, evaluating their vegetative and production aspects and their oil quality characteristics. The study was conducted from 2003 to 2009, observing the following aspects in six plants per variety: entry into production, vigour, ripening and drupe oil content. The following analyses were carried out on monovarietal oils, obtained by microextractor: acid composition, polyphenol content and aromatic profile.

THE EFFECT OF IRRIGATION MANAGEMENT ON PLANT PERFORMANCE AND OIL QUALITY OF TWO OLIVE CVS. GROWN IN A TYPICAL ENVIRONMENT OF SOUTHERN ITALY

Acta Horticulturae, 2008

Journal of the Science of Food and Agriculture, 2013

BACKGROUND: The southern Italian region of Campania has suitable pedo-climatic conditions and a l... more BACKGROUND: The southern Italian region of Campania has suitable pedo-climatic conditions and a large varietal heritage able to produce oils with high typicality. The aim of this study was to characterize 20 cultivars belonging to Campania's olive germplasm, evaluating their vegetative and production aspects and their oil quality characteristics. The study was conducted from 2003 to 2009, observing the following aspects in six plants per variety: entry into production, vigour, ripening and drupe oil content. The following analyses were carried out on monovarietal oils, obtained by microextractor: acid composition, polyphenol content and aromatic profile.

Packaging Technology and Science, 2008

Journal of Agricultural and Food Chemistry, 2009

Triacylglycerol oxidation of thermally stressed (6 h at 180°C, simulating deep-frying conditions)... more Triacylglycerol oxidation of thermally stressed (6 h at 180°C, simulating deep-frying conditions) edible vegetable oil (sunflower and olive) was studied using matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF MS). Chromatographic separation of the nonpolar and polar components from the heated oil performed on silica gel prior to MS analysis significantly enhanced the detection of oxidized components. The spectra contained signals that were assigned to triacylglycerols (TAG), diacylglycerols (DAG), triacylglycerol oxidative dimers, oxidized TAG, and TAG fragments arising from the homolytic β-scission of linoleyl, peroxy, and alkoxy radicals. Enrichment of the polar compounds prevented mass spectrometric ion suppression, thus allowing the detection of minor species originating from thermal oxidation. In addition, this allowed the monitoring of polar compounds in vegetable oils undergoing mild thermal treatment. As such, chromatographic separation coupled with MALDI-TOF MS analysis provided a rapid, sensitive, and specific tool to assess the thermal oxidation of vegetable oils.

Spices and herbs are traditionally added to olive oil in Mediterranean gastronomy to enhance its ... more Spices and herbs are traditionally added to olive oil in Mediterranean gastronomy to enhance its aroma and taste. This paper aims to characterize olive oil aromatized by addition of dried chili pepper (Capsicum annum) (DCP) at different concentrations (10% and 20% by weight) up to 30 days of infusion. Capsaicinoids quantification by HPLC-DAD, volatile compounds analysis by SPME-GC-MS and antioxidant activity by ABTS method were performed on chili pepper flavored olive oil (CPOO) in comparison to whole olive oil. At day 7 of infusion, the maximum capsaicinoids content was reached for both the concentrations used and no significant increase was observed for longer infusion times. The volatile headspace composition of CPOOs was influenced by the concentration of DCP added. The addition of DCP caused a significant increase in hexanal, related to oxidation processes. 2-Methylbutanal, 3-methylbutanal and 6-methyl-5-hepten-2-one were also detected in CPOO and derived from chili as degradation products of the drying process. DCP infusion significantly enriched olive oil with antioxidant compounds and also modified its volatile profile. Capsaicinoids and aroma compounds were rapidly released within the first week of chili infusion in CPOOs, thus suggesting reducing infusion time by optimizing DCP concentration in order to improve CPOO quality and shelf life.

The extraction of flavoring compounds from different plants and aromatic herbs has been using sin... more The extraction of flavoring compounds from different plants and aromatic herbs has been using since ancient times in vegetable oils to enhance their aroma and taste, whereas the technology of production has changed over time. Our work aimed to evaluate alternative technologies for the production of aromatized olive oil such as ultrasound-and microwave-assisted extraction in comparison to traditional infusion or maceration of dried red hot chili pepper (10% w/v for 7 days). For the ultrasonic treatment, samples of olive oil were prepared by adding 10% and 20% dried chili pepper and subjected to ultrasound-extraction for 10 or 20 minutes. For microwave extraction, samples were added with 20% chili powder and treated for 10, 30 or 60 seconds. Capsaicinoids were quantified by HPLC-DAD directly in the flavored olive oil and antioxidant activity was evaluated by ABTS + method. Capsaicinoids analysis in aromatized olive oil treated 20 minutes by ultrasound resulted about 130 ppm (capsaicin and hydroxycapsaicin), when 10% chili powder was used, while it was 250 ppm when 20% chili was used. The content of capsaicinoids extracted by traditional infusion was always higher for both concentrations of chili powder studied. The concentration of capsaicinoids in samples treated by microwaves extraction seem to be dependent on the treatment time, resulting 130 and 230 ppm capsaicinoids for 10 and 60 seconds of treatment, respectively. In conclusion, the production of flavored olive oils by using technologies such as microwave and ultrasound-extraction could allow the production of high quality oils, with fast and cost-effectively methods.

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.

Short-Term Digestibility of Ketolinoleic Acids and Total Oxidized Fatty Acids in Fasted and Non-Fasted Rats

Spettroscopia NMR e qualità-tipicità degli oli extravergini di oliva

Healthy virgin olive oil: a matter of bitterness

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;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;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

It is known that fats and oils, when subjected to prolonged heating for frying, are subjected to ... more It is known that fats and oils, when subjected to prolonged heating for frying, are subjected to a series of chemical-physical modifications, the effects of which can be observed in the variation of the sensory and nutritional characteristics. The main factors influencing the entity of these transformations are represented by the temperature and the time of the treatment, the nature of foods being fried, the presence of metals that catalyze the oxidation phenomena, and the composition of the frying oil. In order to prevent possible consumer risks due to the excessive and inappropriate use of frying oils and fats, the Italian Ministry of Health, in Circular n.1 of January 11, 1991, established that the concentration of total polar compounds (TPC), indicators of the state of triglyceride alteration, does not exceed 25 g /100 g in oils and fats used for frying food, a limit that reflects similar provisions established by legislation in other countries. In current analytical practice, the TPC evaluation method by preparative column chromatography is quite laborious and it is not repeatable and accurate. The aims of this study were to develop an accurate and repeatable method to evaluate the volatile organic compounds (VOC) which are formed during frying and find new possible markers correlated with TPC data, which should be suitable for routine use in order to determine the degree of triglycerides alteration. In particular, the markers have been studied by dynamic head space analysis (DHS) combined with high resolution gaschromatography (HRGC) equipped with mass spectrometry (MS) and 1 H-NMR spectroscopy.

Journal of Agricultural and Food Chemistry, 2011

Western diets contain substantial amounts of lipid oxidation products. The effects of fasting sta... more Western diets contain substantial amounts of lipid oxidation products. The effects of fasting status and oil oxidation on short-term digestibility of oxidized fatty acids (ox-FA) and ketolinoleic acids (keto-LA) of sunflower oils were evaluated. Twelve rats were fasted overnight for 3 days, whereas another 12 rats had free access to diet. From day 4, and for 4 days, two groups of rats, nonfasted (NFT) and fasted (FT), received 1 g/100 g body weight of sunflower oil reused from 40 deep-frying processes, and two control groups of rats, nonfasted (NFC) and fasted (FC), received the same amount of fresh oil. Ox-FA and keto-LA were determined 5 h after the last administration in the various gastrointestinal compartments together with the intraintestinal MDA. Oil digestibility was highest in NFC and lowest in FT rats. NFT and FT rats had higher (at least P < 0.05) intraintestinal MDA, ox-FA, and keto-LA than NFC and FC; MDA and keto-LA concentrations correlated with each other (P < 0.05). Ox-FA and keto-LA levels found in the gastric lumen suggest that digestion contributes to the formation of these compounds. Total ox-FA and keto-LA were efficiently absorbed during the first 5 h after test oil administration, but poorly absorbed in the case of fresh oils. Oil alteration influenced the digestibility of these compounds more than fasting, although the digestibility of oxidized oil was significantly affected by fasting.

Partition Behavior of Virgin Olive Oil Phenolic Compounds in Oil−Brine Mixtures during Thermal Processing for Fish Canning

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.

Food Chemistry, 2007

Liquid-liquid extraction was used in order to recover phenolic compounds from olive mill wastewat... more Liquid-liquid extraction was used in order to recover phenolic compounds from olive mill wastewater (OMWW), a polluting by-product of olive oil production process, and the extraction parameters have been optimized. HPLC analysis showed that hydroxytyrosol is the most abundant biophenol in ethyl acetate extracts from an acidified OMWW. Many other biophenols (tyrosol, caffeic acid, vanillic acid, verbascoside, luteolin-7-glucoside, dialdehydic form of decarboxymethyl oleuropein aglycon, ligstroside, luteolin) were identified.

European Journal of Lipid Science and Technology, 2013

Identification of volatile compounds formed when frying food represents an important tool to iden... more Identification of volatile compounds formed when frying food represents an important tool to identify markers of oil thermal degradation, and can help to elucidate the chemical reactions occurring during deep frying. In particular, in this study the heat-induced degradation of edible oil has been evaluated by analyzing the composition of volatile organic compounds (VOCs) and fatty acids formed during intermittent frying with the aim of finding new possible markers to correlate with the total polar compounds (TPC) fraction. The frying was realized using a thermostatically temperature-controlled fryer at a temperature of 180 AE 58C. A mixed oil constituted by palm, sunflower, and soybean frying oil and commercially available frozen potatoes have been used. The intermittent frying (4 h per day) with the same oil was repeated at 24 h intervals for a total of 40 h. VOCs were identification has been obtained by dynamic head space analysis combined with high resolution GC-MS. Among the VOCs, two compounds, namely (E,E)-2,4-decadienal, and (E)-2-undecenal, showed good correlations with the TPC values. NMR spectra ( 1 H NMR) confirmed that 2-alkenals and alka-2,4-dienals are the major compounds formed during the deep frying.

European Journal of Lipid Science and Technology, 2013

Recently in European countries, control laboratories have revealed real cases of deceptive practi... more Recently in European countries, control laboratories have revealed real cases of deceptive practices in which synthetic triacylglycerols (TAGs) were used for adulterating butterfat. The complex fat blends are difficult to detect with the classical methods of analysis, especially when the adulterating TAGs contain fatty acids (FAs) in the proportions similar to that of genuine butter. Nevertheless, because butyric acid (C4) exclusively occurs at the sn-3 position in milk fat TAGs, the determination of its distribution on the glycerol backbone provides a diagnostic indicator to differentiate genuine butter from mixtures with synthetic TAGs. Herein, we have demonstrated the straightforward application of mono-dimensional 13 C NMR spectroscopy for detecting synthetic TAGs in mixtures with authentic butterfat. The method is based on the 13 C NMR determination of the regioisomeric distribution of C4 between the sn-1,3-and sn-2-positions and boasts several analytical advantages, such as specificity, robustness and minimal sample handling. The limit of detection (LOD) and limit of quantification (LOQ) of the synthetic fats, estimated to be 1 and 2.5% w/w, respectively, easily surpass the limit of 10% at which a fraudulent practice might be economically attractive.

Journal of the Science of Food and Agriculture, 2013

BACKGROUND: Understanding the relationships between olive cultivars and the cultivation environme... more BACKGROUND: Understanding the relationships between olive cultivars and the cultivation environment as well as optimising cultivation choices can lead to maximum expression of oil production in terms of both quantity and quality. For this purpose, samples of the Ortice olive cultivar grown in two different environments in southern Italy at altitudes of 500 and 50 m above sea level (a.s.l.) were harvested on various dates to monitor drupe maturation and determine the nutritional and chemical characteristics of the oils.

Journal of the Science of Food and Agriculture, 2013

BACKGROUND: The southern Italian region of Campania has suitable pedo-climatic conditions and a l... more BACKGROUND: The southern Italian region of Campania has suitable pedo-climatic conditions and a large varietal heritage able to produce oils with high typicality. The aim of this study was to characterize 20 cultivars belonging to Campania's olive germplasm, evaluating their vegetative and production aspects and their oil quality characteristics. The study was conducted from 2003 to 2009, observing the following aspects in six plants per variety: entry into production, vigour, ripening and drupe oil content. The following analyses were carried out on monovarietal oils, obtained by microextractor: acid composition, polyphenol content and aromatic profile.

THE EFFECT OF IRRIGATION MANAGEMENT ON PLANT PERFORMANCE AND OIL QUALITY OF TWO OLIVE CVS. GROWN IN A TYPICAL ENVIRONMENT OF SOUTHERN ITALY

Acta Horticulturae, 2008

Journal of the Science of Food and Agriculture, 2013

BACKGROUND: The southern Italian region of Campania has suitable pedo-climatic conditions and a l... more BACKGROUND: The southern Italian region of Campania has suitable pedo-climatic conditions and a large varietal heritage able to produce oils with high typicality. The aim of this study was to characterize 20 cultivars belonging to Campania's olive germplasm, evaluating their vegetative and production aspects and their oil quality characteristics. The study was conducted from 2003 to 2009, observing the following aspects in six plants per variety: entry into production, vigour, ripening and drupe oil content. The following analyses were carried out on monovarietal oils, obtained by microextractor: acid composition, polyphenol content and aromatic profile.

Packaging Technology and Science, 2008

Journal of Agricultural and Food Chemistry, 2009

Triacylglycerol oxidation of thermally stressed (6 h at 180°C, simulating deep-frying conditions)... more Triacylglycerol oxidation of thermally stressed (6 h at 180°C, simulating deep-frying conditions) edible vegetable oil (sunflower and olive) was studied using matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF MS). Chromatographic separation of the nonpolar and polar components from the heated oil performed on silica gel prior to MS analysis significantly enhanced the detection of oxidized components. The spectra contained signals that were assigned to triacylglycerols (TAG), diacylglycerols (DAG), triacylglycerol oxidative dimers, oxidized TAG, and TAG fragments arising from the homolytic β-scission of linoleyl, peroxy, and alkoxy radicals. Enrichment of the polar compounds prevented mass spectrometric ion suppression, thus allowing the detection of minor species originating from thermal oxidation. In addition, this allowed the monitoring of polar compounds in vegetable oils undergoing mild thermal treatment. As such, chromatographic separation coupled with MALDI-TOF MS analysis provided a rapid, sensitive, and specific tool to assess the thermal oxidation of vegetable oils.