A. Bendini | Università di Bologna (original) (raw)

Papers by A. Bendini

Research paper thumbnail of Freezing Storage Can Affect the Oxidative Stability of not Filtered Extra-Virgin Olive Oils

In this work the changes, induced by a freezing storage, on the phenolic fraction of not filtered... more In this work the changes, induced by a freezing storage, on the phenolic fraction of not filtered extra-virgin olive oils were investigated. Particularly, oil samples from three olive cultivars, coming from two different geographical areas (Italy), were analysed freshly and after a storage at -43°C for three months, by the following procedures: total phenols and o-diphenols by spectrophotometric assays, phenolic profile by HPLC-DAD/MSD analysis, evaluation of oxidative stability by OSI and antiradical power by DPPH tests. Furthermore, the effect of filtration (on cellulose) applied on the samples after the freezing storage, was investigated by the same analytical scheme. Then, the filtered oil was deprived of the phenolic fraction, extracted by a liquid-liquid procedure, and the oxidative stability of the residual oil was tested again.

Research paper thumbnail of Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study

Nutrients, 2020

The Mediterranean diet (MD) is associated with many health benefits. The association between the ... more The Mediterranean diet (MD) is associated with many health benefits. The association between the MD and food neophobia (FN) is still unexplored in adults. The present cross-sectional study was aimed to explore the relationships between adherence to the MD, FN, and sociodemographic variables in a large Italian cohort. Familiarity and frequency use (FFI) of prototypical and non-prototypical Mediterranean foods were used to calculate a new adherence index: the Italian Taste Mediterranean Index (ITMI). The FFI of all Mediterranean foods increased with age, while butter, soft drinks, red/cured meat, and sweets were more common in younger people. Accordingly, ITMI increased with age (F2,2384 = 54.11; p < 0.0001). Women recorded a higher ITMI (6.70) than men (6.10). Individuals with high FN showed higher FFI for soft drinks and sweets and lower ones for most typical MD foods, than individuals with low FNs. A decrease of ITMI was recorded with the increase of the FN(F2,2384 = 22.84; p &l...

Research paper thumbnail of DSC characterization of different products by olive oil processing

ABSTRACT 18 samples of different products by olive processing (6 refined olive oils, 2 lampante o... more ABSTRACT 18 samples of different products by olive processing (6 refined olive oils, 2 lampante olive oils, 4 repaso oils obtained from second centrifugation step and 6 extra virgin olive oils) were characterized by means of cooling and heating thermogram profiles and their thermal properties were related to fatty acid compositions. Deconvolution was also applied to crystallization transition. Enthalpy of cooling transition was found to not significantly differ among samples. More differences were found for other thermal parameters: repaso samples exhibited high Ton and low Tof( of crystallization with a large range of transition than the others. Heating profiles of repaso oils appeared to be quite different from the others as the minor exothermic event peaking at the highest temperature region of the thermograms, was almost absent, probably due to the formation of quite different polymorphic forms of crystals among samples. Linear discriminate analysis was performed with predictors corresponding to cooling and heating thermal properties and parameters obtained by deconvolution of crystallization transition giving an excellent resolution among categories. In particular, the parameters obtained by the two deconvoluted events peaking at lowest temperature and representing the majority of lipid crystallization in the oils seemed to be very useful to discriminate among analysed categories.

Research paper thumbnail of DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: Effect of fatty acid composition and phenol contents

Evoo bottles stored at room temperature, which can develop high levels of oxidation leading to un... more Evoo bottles stored at room temperature, which can develop high levels of oxidation leading to undesirable flavour. Thus, new, simple and fast methods are needed for the evaluation of oxidative status of Evoo, avoiding expensive and time consuming techniques and assuring correct classification among legally defined commercial categories 4. Differential scanning calorimetry DSC is a well known thermoanalytical technique that is used in several applications in the field of vegetable oils 5, 6. In recent years, several publications have emerged on the use of DSC for the assessment of Evoo quality 7 9. These have studied the cooling and heating thermal properties and established the composition of Evoo in terms of triacylglycerols, fatty acids and minor components 10, 11 , also using statistical approaches 12, 13. DSC was also found to be a valuable tool for assessing the oxidative deterioration of vegetable oils 14. Its application to evaluate the degree of thermo-oxidation after conventional heating has been reported for Evoo 15 as well as Abstract: Three extra virgin olive oils having different fatty acid compositions and total phenol contents were submitted to an accelerated storage test at 60 for up to 21 weeks. Their oxidative status, evaluated by peroxide values and total phenolic content, was related to differential scanning calorimetry cooling profi les and thermal properties. Changes in crystallization profi les were consistent starting from 12 weeks for the two oil samples (B and C) that had a higher content of linoleic acid and medium/low amounts of phenols, respectively, whereas they became detectable at the end of the test for the remaining oil (sample A). Decrease of crystallization enthalpy and shift of transition towards lower temperature were also evident at 4 weeks of storage for samples B and C, whereas the same changes in the transition profi le were noticeable at 12 weeks for sample A. Differential scanning calorimetry appears to be suitable for the discrimination of oxidative status of extra virgin olive oils with widely different fatty acid composition.

Research paper thumbnail of Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

Sensors and Actuators B: Chemical, 2010

An electronic nose based on an array of 6 metal oxide semiconductor sensors was used, jointly wit... more An electronic nose based on an array of 6 metal oxide semiconductor sensors was used, jointly with linear discriminant analysis (LDA) and artificial neural network (ANN) method, to classify oils containing the five typical virgin olive oil (VOO) sensory defects (fusty, mouldy, muddy, rancid and winey). For this purpose, these defects, available as single standards of the International Olive Council, were added to refined sunflower oil. According to the LDA models and the ANN method, the defected samples were correctly classified. On the other hand, the electronic nose data was used to predict the defect percentage added to sunflower oil using multiple linear regression models. All the models were able to predict the defect percentage with average prediction errors below 0.90%. Then, the develop is a useful tool to work in parallel to panellists, for realizing a rapid screening of large set of samples with the aim of discriminating defective oils.

Research paper thumbnail of Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques

Journal of Separation Science, 2005

The characteristic resistance to oxidation of virgin olive oil is related to its unique fatty aci... more The characteristic resistance to oxidation of virgin olive oil is related to its unique fatty acid composition in addition to several minor components that have antioxidant properties. Among the latter, phenols are the most important. Several factors can influence the chemical or enzymatic oxidative processes that extend or shorten the shelf-life of olive oil. Furthermore, the amount of phenolic compounds extracted during production is fundamental for the oxidative and nutritional quality of the oil. In fact, it is well known that different steps used for preparation of virgin olive oil may determine differences in the quantities of phenol. At present, various analytical methods are available to analyze the hydrophilic components, including spectrophotometric assays (traditional) and high resolution chromatographic techniques (HRGC, HPLC, HPCE). In this review we summarize these different methodologies and demonstrate that the amount of phenolic compounds in virgin olive oil as determined by both traditional and high resolution techniques can be influenced by different factors including the olive cultivar and degree of ripeness, as well as by production and extraction technologies.

Research paper thumbnail of Liquid–liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods

Journal of Chromatography A, 2003

The high oxidative stability of virgin olive oil is related to its high monounsaturated / polyuns... more The high oxidative stability of virgin olive oil is related to its high monounsaturated / polyunsaturated ratio and to the presence of antioxidant compounds, such as tocopherols and phenols. In this paper, the isolation of phenolic compounds from virgin olive oil, by different methods, was tested and discussed. Particularly liquid-liquid and solid-phase extraction methods were compared, assaying, for the latter, three stationary phases (C , C and Diol) and several elution mixtures. 8 1 8 Quantification of phenolic and o-diphenolic substances in the extracts was performed by the traditional Folin-Ciocalteau method and the sodium molybdate reaction, respectively. Furthermore, the quantification of phenolic compounds in the extracts and in a standard mixture was carried out both with diode array and mass spectrometric detection and capillary zone electrophoresis.

Research paper thumbnail of Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Journal of Agricultural and Food Chemistry, 2004

The evaluation of the influence of olive ripening degree on the stability of extra virgin olive o... more The evaluation of the influence of olive ripening degree on the stability of extra virgin olive oils by the determination of the oxidative stability index, the DPPH • radical test, and the quali-quantitative analysis of phenolic compounds, as well as the study of the variation of their sensory profiles, plays a key role in the assessment of the overall olive oil quality. Olives of the cv. Nostrana di Brisighella grown in the north-central Italian region of Emilia-Romagna were picked at four different stages of ripeness and immediately processed in an experimental mill. The polar extracts of oil samples were submitted to spectrophotometric analysis of total phenols and o-diphenols and to liquid chromatographic determination of their quali-quantitative profile (HPLC-DAD/MSD). To attain a complete description of oil samples, fatty acid composition, ultraviolet indices (K 232 , K 270 , and ∆K), free acidity degree, and peroxide value were also determined according to the European Union methods stated in Regulation 2568/91 (1, Off. J. Eur. Communities 1991, L248, 1-82). Sensory quantitative descriptive analysis (QDA) and triangular tests were performed to establish the influence of olive ripening degree on the resulting oil's organoleptic properties. The evolution of the analytical parameters studied shows that the ripeness stage of Nostrana di Brisighella olives that yields the best oil corresponds to a Jaé n index value between 2.5 and 3.5. Oils produced from olives harvested within this time frame present a superior sensory profile accompanied by the highest possible chemical and nutritional properties.

Research paper thumbnail of Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions

Journal of Agricultural and Food Chemistry, 2006

Research paper thumbnail of Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State

Journal of Agricultural and Food Chemistry, 2009

In this study, mildly deodorized olive oil (DEO) and its admixtures with extra virgin olive oil (... more In this study, mildly deodorized olive oil (DEO) and its admixtures with extra virgin olive oil (EVOO) have been analyzed after heating treatments by microwave and conventional oven. Different patterns in oxidative and hydrolytic degradation of lipids in genuine and sophisticated olive oils have been evaluated by chromatographic and spectroscopic methods and related to heating treatments. The experimental plan focused on the assessment of the (a) hydrolytic degree of the samples by the free acidity and the 1,2- and 1,3-diacylglycerols (DAG) determinations; (b) oxidative status of the samples by the assessment of the peroxide value (POV) and oxidized fatty acid (OFA), the specific absorption at 270 nm (k(270)), the accelerated aging test (OSI) and volatile compounds. In general, the thermal treatment by conventional oven led to a higher content of 1,3-DAG and secondary oxidation products than microwave heating. A duo-trio sensory test was also performed: tasters were not able to discriminate between EVOO and DEO heated by conventional oven whereas they were when oils were microwaved.

Research paper thumbnail of Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

Journal of Agricultural and Food Chemistry, 2007

Research paper thumbnail of Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils

Journal of Agricultural and Food Chemistry, 2007

A comparison between the results obtained by using HPLC-UV, HPLC-MS, and CE-UV for characterizing... more A comparison between the results obtained by using HPLC-UV, HPLC-MS, and CE-UV for characterizing the deterioration of extra-virgin olive oil during heating (180 degrees C) was investigated, taking into account phenolic compounds. The concentration of several compounds belonging to four families of phenols (simple phenols, lignans, complex phenols, and phenolic acids) was determined in the samples after the thermal treatment by all three techniques. Hydroxytyrosol, elenolic acid, decarboxymethyl oleuropein aglycon, and oleuropein aglycon reduced their concentration with the thermal treatment more quickly than other phenolic compounds present in olive oil. HYTY-Ac and Lig Agl were demonstrated to be quite resistant to this kind of treatment, and the behavior of lignans could be outstanding, as they belong to the family most resistant to thermal treatment. Several &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;quot;unknown&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;quot; compounds were determined in the phenolic profiles of the oils after the thermal treatment, and their presence was confirmed in refined olive oils. The oxidative stability index (OSI time) was reduced from 25 to 5 h after 3 h of heating, whereas the peroxide value showed a minimum after 1 h of heating.

Research paper thumbnail of Thermal Decomposition Study of Monovarietal Extra Virgin Olive Oil by Simultaneous Thermogravimetry/Differential Scanning Calorimetry: Relation with Chemical Composition

Journal of Agricultural and Food Chemistry, 2009

Thermal decomposition of 12 monovarietal extra virgin olive oils from different geographical orig... more Thermal decomposition of 12 monovarietal extra virgin olive oils from different geographical origins (eight from Italy, two from Spain, and the others from Tunisia) was evaluated by simultaneous thermogravimetry (TG) and differential scanning calorimetry (DSC) analyses. All extra virgin olive oils showed a complex multistep decomposition pattern with the first step that exhibited a quite different profile among samples. Thermal properties of the two peaks obtained by the deconvolution of the first step of decomposition by DSC were related to the chemical composition of the samples (triacylglycerols, fatty acids, total phenols and antioxidant activity). Onset temperatures of the thermal decomposition transition and T(p) values of both deconvoluted peaks as well as the sum of enthalpy were found to exhibit statistically significant correlations with chemical components of the samples, in particular palmitic and oleic acids and related triacylglycerols. Activation energy values of the second deconvoluted peak obtained by the application of kinetic procedure to the first step of decomposition were also found to be highly statistically correlated to the chemical composition, and a stability scale among samples was proposed on the basis of its values.

Research paper thumbnail of Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach

International Journal of Food Science & Technology, 2012

A set of eighty-one extra virgin olive oils (EVOOs) was analysed according to the new quality par... more A set of eighty-one extra virgin olive oils (EVOOs) was analysed according to the new quality parameters relative to the total amount of methyl and ethyl esters of fatty acids [Σ (FAMEs + FAEEs)] and the ratio between ethyl and methyl esters [ratio of FAEEs/FAMEs (RFF)]. Acquisition of the midinfrared spectra was also performed by Fourier Transform Infrared Spectroscopy (FT-IR). Chemical and spectroscopy data were chemometrically elaborated, and FT-IR coupled by Partial Least Square (PLS) methodology was developed. Results were statistically similar to official procedure in terms of analytical performance for Σ (FAMEs + FAEEs) and RFF in EVOOs: a good agreement between predicted and actual values on calibration data sets was found (0.98 and 0.83, respectively) and the limit of quantification was low enough (29.3 mg kg À1) considering the actual limits for Σ (FAMEs + FAEEs). This new approach, time-saving and environmentally friendly, can be considered as a useful tool for screening procedures.

Research paper thumbnail of A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress

Food Chemistry, 2011

The paper describes a study of thermal stress of three different samples of virgin olive oil in t... more The paper describes a study of thermal stress of three different samples of virgin olive oil in terms of oxidative stability. Fatty acid composition, evaluation of oxidative stability under forced conditions (OSI), determination of UV-spectrophotometric oxidation indexes (k 232 and k 270) and spectral properties were explored along the thermal treatment. The samples were subjected to heating treatment at 180°C and evaluated after 0, 30, 60, 90, 120, 150 and 180 min. Middle infrared (MIR) and visible-near infrared (Vis-NIR) spectra were elaborated by partial least squares modelling to individualise regions and bands where critical variations were present. Two bands were found as principal influential ones (1245-1180 cm À1 and 1150-1030 cm À1) on MIR while one primary region was identified on Vis-NIR (2200-1325 cm À1).

Research paper thumbnail of Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins

Food Chemistry, 2002

There is an increasing interest in the biological and technological role of natural antioxidants ... more There is an increasing interest in the biological and technological role of natural antioxidants present in green tea extracts. This is due to the inhibition of the oxidative process showed by tea catechins, which is higher than those of synthetic antioxidants (such as BHT) and other vegetal extracts (rosemary, oregano, grape seeds). In a first step of the work a

Research paper thumbnail of An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins

Food Chemistry, 2004

A rapid RP-HPLC method was applied to the analysis of a green tea extract (GTE). The use of a C-1... more A rapid RP-HPLC method was applied to the analysis of a green tea extract (GTE). The use of a C-18 column with an internal diameter (ID) of 3.0 mm was compared with a similar one of 4.6 mm ID. Catechins quantification was performed both by ultra violet diode array detection (UV-DAD) and atmospheric pressure electrospray ionization-mass spectroscopy (API-ES-MS). Some statistical

Research paper thumbnail of Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

Food Chemistry, 2008

The effects of ripening degree of olives on volatile profile of monovarietal virgin olive oils (V... more The effects of ripening degree of olives on volatile profile of monovarietal virgin olive oils (VOO) from Tunisian and Sicilian cultivars were investigated. Fruits obtained from Tunisia (Chétoui and Chemlali) and Italy (Nocellara del Belice, Biancolilla and Cerasuola) were picked at three different stages of ripeness and then immediately processed. Moreover, the changes in volatile composition were evaluated in Chétoui variety as a function of the irrigation regime versus the rain-fed control. Using headspace-solid-phase microextraction (HS-SPME) technique coupled to GC-MS and GC-FID, the volatile compounds of the monovarietal virgin olive oils were identified and quantitatively analyzed. The proportions of different classes of volatiles of oils showed significant differences throughout the maturity process. The results suggest that adding to the genetic factor; agronomic conditions affect the volatile formation and therefore the organoleptic properties of VOO.

Research paper thumbnail of Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

Food Chemistry, 2008

The potential application of differential scanning calorimetry (DSC) to verify adulteration of ex... more The potential application of differential scanning calorimetry (DSC) to verify adulteration of extra virgin olive oil with refined hazelnut oil was evaluated. Extra virgin olive oil and hazelnut oil were characterised by significantly different cooling and heating DSC thermal profiles. Addition of hazelnut oil significantly enhanced crystallisation enthalpy (at hazelnut oil ⩾20%) and shifted the transition towards lower temperatures (at hazelnut oil ⩾5%). Lineshape of heating thermograms of extra virgin olive oil was significantly altered by hazelnut oil addition: a characteristic exothermic event originated at -27°C in extra virgin olive oil and progressively disappeared with increasing hazelnut oil content, while the major endothermic peak at -3.5°C broadened (at hazelnut oil ⩾40%) and the minor endothermic peak at 8°C shifted toward lower temperatures (at hazelnut oil ⩾5%). The preliminary results presented in this study suggest that DSC analysis may be a useful tool for detecting adulteration of extra virgin olive oil with refined hazelnut oil.

Research paper thumbnail of Misdescription of edible oils: Flowcharts of analytical choices in a forensic view

European Journal of Lipid Science and Technology, 2013

ABSTRACT The first commercial differentiation of edible oils, from a technological point of view,... more ABSTRACT The first commercial differentiation of edible oils, from a technological point of view, distinguishes them as non-refined (e.g., virgin) and refined, due to the higher commercial value of the former. From this basic quality originates one of the most diffused oils&#39; fraud, the misdeclaration of one or all the phases of the refining process (i). However there are many other ways in which an oil can be misdescribed, such as by: (ii) substituting all or a part of it with a similar but cheaper oil and (iii) declaring a false geographical or botanical origin. The present review addresses the problem of authenticity and misdescriptions of the oils (i–iii) through analytical schemes that can be followed and then used in a forensic view, to provide clues or evidence of fraud. It mentions official methods, known and innovative approaches, from chromatographic or derived methods to spectrometric, spectroscopic, DNA-based, thermogravimetric, and calorimetric procedures for discriminating genuine from defrauded olive and seed oils.Practical applications: The forensic use of a chemical marker of a fraud, or of an analytical method is questionable if a legal limit or range is not yet defined, or when an official procedure has not been published at least in one State. On the other hand, a validated procedure or evidence can be used for legal purposes when it is possible to demonstrate that the scientific knowledge is more advanced than the existing official methods. In this paper known or promising methods, to discover and prove the most common misdescription of edible oils, which could be useful for a forensic application, are reported and reviewed.

Research paper thumbnail of Freezing Storage Can Affect the Oxidative Stability of not Filtered Extra-Virgin Olive Oils

In this work the changes, induced by a freezing storage, on the phenolic fraction of not filtered... more In this work the changes, induced by a freezing storage, on the phenolic fraction of not filtered extra-virgin olive oils were investigated. Particularly, oil samples from three olive cultivars, coming from two different geographical areas (Italy), were analysed freshly and after a storage at -43°C for three months, by the following procedures: total phenols and o-diphenols by spectrophotometric assays, phenolic profile by HPLC-DAD/MSD analysis, evaluation of oxidative stability by OSI and antiradical power by DPPH tests. Furthermore, the effect of filtration (on cellulose) applied on the samples after the freezing storage, was investigated by the same analytical scheme. Then, the filtered oil was deprived of the phenolic fraction, extracted by a liquid-liquid procedure, and the oxidative stability of the residual oil was tested again.

Research paper thumbnail of Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study

Nutrients, 2020

The Mediterranean diet (MD) is associated with many health benefits. The association between the ... more The Mediterranean diet (MD) is associated with many health benefits. The association between the MD and food neophobia (FN) is still unexplored in adults. The present cross-sectional study was aimed to explore the relationships between adherence to the MD, FN, and sociodemographic variables in a large Italian cohort. Familiarity and frequency use (FFI) of prototypical and non-prototypical Mediterranean foods were used to calculate a new adherence index: the Italian Taste Mediterranean Index (ITMI). The FFI of all Mediterranean foods increased with age, while butter, soft drinks, red/cured meat, and sweets were more common in younger people. Accordingly, ITMI increased with age (F2,2384 = 54.11; p < 0.0001). Women recorded a higher ITMI (6.70) than men (6.10). Individuals with high FN showed higher FFI for soft drinks and sweets and lower ones for most typical MD foods, than individuals with low FNs. A decrease of ITMI was recorded with the increase of the FN(F2,2384 = 22.84; p &l...

Research paper thumbnail of DSC characterization of different products by olive oil processing

ABSTRACT 18 samples of different products by olive processing (6 refined olive oils, 2 lampante o... more ABSTRACT 18 samples of different products by olive processing (6 refined olive oils, 2 lampante olive oils, 4 repaso oils obtained from second centrifugation step and 6 extra virgin olive oils) were characterized by means of cooling and heating thermogram profiles and their thermal properties were related to fatty acid compositions. Deconvolution was also applied to crystallization transition. Enthalpy of cooling transition was found to not significantly differ among samples. More differences were found for other thermal parameters: repaso samples exhibited high Ton and low Tof( of crystallization with a large range of transition than the others. Heating profiles of repaso oils appeared to be quite different from the others as the minor exothermic event peaking at the highest temperature region of the thermograms, was almost absent, probably due to the formation of quite different polymorphic forms of crystals among samples. Linear discriminate analysis was performed with predictors corresponding to cooling and heating thermal properties and parameters obtained by deconvolution of crystallization transition giving an excellent resolution among categories. In particular, the parameters obtained by the two deconvoluted events peaking at lowest temperature and representing the majority of lipid crystallization in the oils seemed to be very useful to discriminate among analysed categories.

Research paper thumbnail of DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: Effect of fatty acid composition and phenol contents

Evoo bottles stored at room temperature, which can develop high levels of oxidation leading to un... more Evoo bottles stored at room temperature, which can develop high levels of oxidation leading to undesirable flavour. Thus, new, simple and fast methods are needed for the evaluation of oxidative status of Evoo, avoiding expensive and time consuming techniques and assuring correct classification among legally defined commercial categories 4. Differential scanning calorimetry DSC is a well known thermoanalytical technique that is used in several applications in the field of vegetable oils 5, 6. In recent years, several publications have emerged on the use of DSC for the assessment of Evoo quality 7 9. These have studied the cooling and heating thermal properties and established the composition of Evoo in terms of triacylglycerols, fatty acids and minor components 10, 11 , also using statistical approaches 12, 13. DSC was also found to be a valuable tool for assessing the oxidative deterioration of vegetable oils 14. Its application to evaluate the degree of thermo-oxidation after conventional heating has been reported for Evoo 15 as well as Abstract: Three extra virgin olive oils having different fatty acid compositions and total phenol contents were submitted to an accelerated storage test at 60 for up to 21 weeks. Their oxidative status, evaluated by peroxide values and total phenolic content, was related to differential scanning calorimetry cooling profi les and thermal properties. Changes in crystallization profi les were consistent starting from 12 weeks for the two oil samples (B and C) that had a higher content of linoleic acid and medium/low amounts of phenols, respectively, whereas they became detectable at the end of the test for the remaining oil (sample A). Decrease of crystallization enthalpy and shift of transition towards lower temperature were also evident at 4 weeks of storage for samples B and C, whereas the same changes in the transition profi le were noticeable at 12 weeks for sample A. Differential scanning calorimetry appears to be suitable for the discrimination of oxidative status of extra virgin olive oils with widely different fatty acid composition.

Research paper thumbnail of Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

Sensors and Actuators B: Chemical, 2010

An electronic nose based on an array of 6 metal oxide semiconductor sensors was used, jointly wit... more An electronic nose based on an array of 6 metal oxide semiconductor sensors was used, jointly with linear discriminant analysis (LDA) and artificial neural network (ANN) method, to classify oils containing the five typical virgin olive oil (VOO) sensory defects (fusty, mouldy, muddy, rancid and winey). For this purpose, these defects, available as single standards of the International Olive Council, were added to refined sunflower oil. According to the LDA models and the ANN method, the defected samples were correctly classified. On the other hand, the electronic nose data was used to predict the defect percentage added to sunflower oil using multiple linear regression models. All the models were able to predict the defect percentage with average prediction errors below 0.90%. Then, the develop is a useful tool to work in parallel to panellists, for realizing a rapid screening of large set of samples with the aim of discriminating defective oils.

Research paper thumbnail of Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques

Journal of Separation Science, 2005

The characteristic resistance to oxidation of virgin olive oil is related to its unique fatty aci... more The characteristic resistance to oxidation of virgin olive oil is related to its unique fatty acid composition in addition to several minor components that have antioxidant properties. Among the latter, phenols are the most important. Several factors can influence the chemical or enzymatic oxidative processes that extend or shorten the shelf-life of olive oil. Furthermore, the amount of phenolic compounds extracted during production is fundamental for the oxidative and nutritional quality of the oil. In fact, it is well known that different steps used for preparation of virgin olive oil may determine differences in the quantities of phenol. At present, various analytical methods are available to analyze the hydrophilic components, including spectrophotometric assays (traditional) and high resolution chromatographic techniques (HRGC, HPLC, HPCE). In this review we summarize these different methodologies and demonstrate that the amount of phenolic compounds in virgin olive oil as determined by both traditional and high resolution techniques can be influenced by different factors including the olive cultivar and degree of ripeness, as well as by production and extraction technologies.

Research paper thumbnail of Liquid–liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods

Journal of Chromatography A, 2003

The high oxidative stability of virgin olive oil is related to its high monounsaturated / polyuns... more The high oxidative stability of virgin olive oil is related to its high monounsaturated / polyunsaturated ratio and to the presence of antioxidant compounds, such as tocopherols and phenols. In this paper, the isolation of phenolic compounds from virgin olive oil, by different methods, was tested and discussed. Particularly liquid-liquid and solid-phase extraction methods were compared, assaying, for the latter, three stationary phases (C , C and Diol) and several elution mixtures. 8 1 8 Quantification of phenolic and o-diphenolic substances in the extracts was performed by the traditional Folin-Ciocalteau method and the sodium molybdate reaction, respectively. Furthermore, the quantification of phenolic compounds in the extracts and in a standard mixture was carried out both with diode array and mass spectrometric detection and capillary zone electrophoresis.

Research paper thumbnail of Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Journal of Agricultural and Food Chemistry, 2004

The evaluation of the influence of olive ripening degree on the stability of extra virgin olive o... more The evaluation of the influence of olive ripening degree on the stability of extra virgin olive oils by the determination of the oxidative stability index, the DPPH • radical test, and the quali-quantitative analysis of phenolic compounds, as well as the study of the variation of their sensory profiles, plays a key role in the assessment of the overall olive oil quality. Olives of the cv. Nostrana di Brisighella grown in the north-central Italian region of Emilia-Romagna were picked at four different stages of ripeness and immediately processed in an experimental mill. The polar extracts of oil samples were submitted to spectrophotometric analysis of total phenols and o-diphenols and to liquid chromatographic determination of their quali-quantitative profile (HPLC-DAD/MSD). To attain a complete description of oil samples, fatty acid composition, ultraviolet indices (K 232 , K 270 , and ∆K), free acidity degree, and peroxide value were also determined according to the European Union methods stated in Regulation 2568/91 (1, Off. J. Eur. Communities 1991, L248, 1-82). Sensory quantitative descriptive analysis (QDA) and triangular tests were performed to establish the influence of olive ripening degree on the resulting oil's organoleptic properties. The evolution of the analytical parameters studied shows that the ripeness stage of Nostrana di Brisighella olives that yields the best oil corresponds to a Jaé n index value between 2.5 and 3.5. Oils produced from olives harvested within this time frame present a superior sensory profile accompanied by the highest possible chemical and nutritional properties.

Research paper thumbnail of Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions

Journal of Agricultural and Food Chemistry, 2006

Research paper thumbnail of Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State

Journal of Agricultural and Food Chemistry, 2009

In this study, mildly deodorized olive oil (DEO) and its admixtures with extra virgin olive oil (... more In this study, mildly deodorized olive oil (DEO) and its admixtures with extra virgin olive oil (EVOO) have been analyzed after heating treatments by microwave and conventional oven. Different patterns in oxidative and hydrolytic degradation of lipids in genuine and sophisticated olive oils have been evaluated by chromatographic and spectroscopic methods and related to heating treatments. The experimental plan focused on the assessment of the (a) hydrolytic degree of the samples by the free acidity and the 1,2- and 1,3-diacylglycerols (DAG) determinations; (b) oxidative status of the samples by the assessment of the peroxide value (POV) and oxidized fatty acid (OFA), the specific absorption at 270 nm (k(270)), the accelerated aging test (OSI) and volatile compounds. In general, the thermal treatment by conventional oven led to a higher content of 1,3-DAG and secondary oxidation products than microwave heating. A duo-trio sensory test was also performed: tasters were not able to discriminate between EVOO and DEO heated by conventional oven whereas they were when oils were microwaved.

Research paper thumbnail of Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

Journal of Agricultural and Food Chemistry, 2007

Research paper thumbnail of Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils

Journal of Agricultural and Food Chemistry, 2007

A comparison between the results obtained by using HPLC-UV, HPLC-MS, and CE-UV for characterizing... more A comparison between the results obtained by using HPLC-UV, HPLC-MS, and CE-UV for characterizing the deterioration of extra-virgin olive oil during heating (180 degrees C) was investigated, taking into account phenolic compounds. The concentration of several compounds belonging to four families of phenols (simple phenols, lignans, complex phenols, and phenolic acids) was determined in the samples after the thermal treatment by all three techniques. Hydroxytyrosol, elenolic acid, decarboxymethyl oleuropein aglycon, and oleuropein aglycon reduced their concentration with the thermal treatment more quickly than other phenolic compounds present in olive oil. HYTY-Ac and Lig Agl were demonstrated to be quite resistant to this kind of treatment, and the behavior of lignans could be outstanding, as they belong to the family most resistant to thermal treatment. Several &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;quot;unknown&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;quot; compounds were determined in the phenolic profiles of the oils after the thermal treatment, and their presence was confirmed in refined olive oils. The oxidative stability index (OSI time) was reduced from 25 to 5 h after 3 h of heating, whereas the peroxide value showed a minimum after 1 h of heating.

Research paper thumbnail of Thermal Decomposition Study of Monovarietal Extra Virgin Olive Oil by Simultaneous Thermogravimetry/Differential Scanning Calorimetry: Relation with Chemical Composition

Journal of Agricultural and Food Chemistry, 2009

Thermal decomposition of 12 monovarietal extra virgin olive oils from different geographical orig... more Thermal decomposition of 12 monovarietal extra virgin olive oils from different geographical origins (eight from Italy, two from Spain, and the others from Tunisia) was evaluated by simultaneous thermogravimetry (TG) and differential scanning calorimetry (DSC) analyses. All extra virgin olive oils showed a complex multistep decomposition pattern with the first step that exhibited a quite different profile among samples. Thermal properties of the two peaks obtained by the deconvolution of the first step of decomposition by DSC were related to the chemical composition of the samples (triacylglycerols, fatty acids, total phenols and antioxidant activity). Onset temperatures of the thermal decomposition transition and T(p) values of both deconvoluted peaks as well as the sum of enthalpy were found to exhibit statistically significant correlations with chemical components of the samples, in particular palmitic and oleic acids and related triacylglycerols. Activation energy values of the second deconvoluted peak obtained by the application of kinetic procedure to the first step of decomposition were also found to be highly statistically correlated to the chemical composition, and a stability scale among samples was proposed on the basis of its values.

Research paper thumbnail of Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach

International Journal of Food Science & Technology, 2012

A set of eighty-one extra virgin olive oils (EVOOs) was analysed according to the new quality par... more A set of eighty-one extra virgin olive oils (EVOOs) was analysed according to the new quality parameters relative to the total amount of methyl and ethyl esters of fatty acids [Σ (FAMEs + FAEEs)] and the ratio between ethyl and methyl esters [ratio of FAEEs/FAMEs (RFF)]. Acquisition of the midinfrared spectra was also performed by Fourier Transform Infrared Spectroscopy (FT-IR). Chemical and spectroscopy data were chemometrically elaborated, and FT-IR coupled by Partial Least Square (PLS) methodology was developed. Results were statistically similar to official procedure in terms of analytical performance for Σ (FAMEs + FAEEs) and RFF in EVOOs: a good agreement between predicted and actual values on calibration data sets was found (0.98 and 0.83, respectively) and the limit of quantification was low enough (29.3 mg kg À1) considering the actual limits for Σ (FAMEs + FAEEs). This new approach, time-saving and environmentally friendly, can be considered as a useful tool for screening procedures.

Research paper thumbnail of A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress

Food Chemistry, 2011

The paper describes a study of thermal stress of three different samples of virgin olive oil in t... more The paper describes a study of thermal stress of three different samples of virgin olive oil in terms of oxidative stability. Fatty acid composition, evaluation of oxidative stability under forced conditions (OSI), determination of UV-spectrophotometric oxidation indexes (k 232 and k 270) and spectral properties were explored along the thermal treatment. The samples were subjected to heating treatment at 180°C and evaluated after 0, 30, 60, 90, 120, 150 and 180 min. Middle infrared (MIR) and visible-near infrared (Vis-NIR) spectra were elaborated by partial least squares modelling to individualise regions and bands where critical variations were present. Two bands were found as principal influential ones (1245-1180 cm À1 and 1150-1030 cm À1) on MIR while one primary region was identified on Vis-NIR (2200-1325 cm À1).

Research paper thumbnail of Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins

Food Chemistry, 2002

There is an increasing interest in the biological and technological role of natural antioxidants ... more There is an increasing interest in the biological and technological role of natural antioxidants present in green tea extracts. This is due to the inhibition of the oxidative process showed by tea catechins, which is higher than those of synthetic antioxidants (such as BHT) and other vegetal extracts (rosemary, oregano, grape seeds). In a first step of the work a

Research paper thumbnail of An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins

Food Chemistry, 2004

A rapid RP-HPLC method was applied to the analysis of a green tea extract (GTE). The use of a C-1... more A rapid RP-HPLC method was applied to the analysis of a green tea extract (GTE). The use of a C-18 column with an internal diameter (ID) of 3.0 mm was compared with a similar one of 4.6 mm ID. Catechins quantification was performed both by ultra violet diode array detection (UV-DAD) and atmospheric pressure electrospray ionization-mass spectroscopy (API-ES-MS). Some statistical

Research paper thumbnail of Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

Food Chemistry, 2008

The effects of ripening degree of olives on volatile profile of monovarietal virgin olive oils (V... more The effects of ripening degree of olives on volatile profile of monovarietal virgin olive oils (VOO) from Tunisian and Sicilian cultivars were investigated. Fruits obtained from Tunisia (Chétoui and Chemlali) and Italy (Nocellara del Belice, Biancolilla and Cerasuola) were picked at three different stages of ripeness and then immediately processed. Moreover, the changes in volatile composition were evaluated in Chétoui variety as a function of the irrigation regime versus the rain-fed control. Using headspace-solid-phase microextraction (HS-SPME) technique coupled to GC-MS and GC-FID, the volatile compounds of the monovarietal virgin olive oils were identified and quantitatively analyzed. The proportions of different classes of volatiles of oils showed significant differences throughout the maturity process. The results suggest that adding to the genetic factor; agronomic conditions affect the volatile formation and therefore the organoleptic properties of VOO.

Research paper thumbnail of Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

Food Chemistry, 2008

The potential application of differential scanning calorimetry (DSC) to verify adulteration of ex... more The potential application of differential scanning calorimetry (DSC) to verify adulteration of extra virgin olive oil with refined hazelnut oil was evaluated. Extra virgin olive oil and hazelnut oil were characterised by significantly different cooling and heating DSC thermal profiles. Addition of hazelnut oil significantly enhanced crystallisation enthalpy (at hazelnut oil ⩾20%) and shifted the transition towards lower temperatures (at hazelnut oil ⩾5%). Lineshape of heating thermograms of extra virgin olive oil was significantly altered by hazelnut oil addition: a characteristic exothermic event originated at -27°C in extra virgin olive oil and progressively disappeared with increasing hazelnut oil content, while the major endothermic peak at -3.5°C broadened (at hazelnut oil ⩾40%) and the minor endothermic peak at 8°C shifted toward lower temperatures (at hazelnut oil ⩾5%). The preliminary results presented in this study suggest that DSC analysis may be a useful tool for detecting adulteration of extra virgin olive oil with refined hazelnut oil.

Research paper thumbnail of Misdescription of edible oils: Flowcharts of analytical choices in a forensic view

European Journal of Lipid Science and Technology, 2013

ABSTRACT The first commercial differentiation of edible oils, from a technological point of view,... more ABSTRACT The first commercial differentiation of edible oils, from a technological point of view, distinguishes them as non-refined (e.g., virgin) and refined, due to the higher commercial value of the former. From this basic quality originates one of the most diffused oils&#39; fraud, the misdeclaration of one or all the phases of the refining process (i). However there are many other ways in which an oil can be misdescribed, such as by: (ii) substituting all or a part of it with a similar but cheaper oil and (iii) declaring a false geographical or botanical origin. The present review addresses the problem of authenticity and misdescriptions of the oils (i–iii) through analytical schemes that can be followed and then used in a forensic view, to provide clues or evidence of fraud. It mentions official methods, known and innovative approaches, from chromatographic or derived methods to spectrometric, spectroscopic, DNA-based, thermogravimetric, and calorimetric procedures for discriminating genuine from defrauded olive and seed oils.Practical applications: The forensic use of a chemical marker of a fraud, or of an analytical method is questionable if a legal limit or range is not yet defined, or when an official procedure has not been published at least in one State. On the other hand, a validated procedure or evidence can be used for legal purposes when it is possible to demonstrate that the scientific knowledge is more advanced than the existing official methods. In this paper known or promising methods, to discover and prove the most common misdescription of edible oils, which could be useful for a forensic application, are reported and reviewed.