Time filter

Source Type

Mettouchi S.,University of Abderrahmane Mira de Béjaïa | Sacchi R.,University of Naples Federico II | Ould Moussa Z.E.D.,University of Abderrahmane Mira de Béjaïa | Paduano A.,University of Naples Federico II | And 2 more authors.
Grasas y Aceites | Year: 2016

The study was carried out on seven Algerian olive cultivars to report the effect of Spanish style processing on individual and total phenolic compounds and the changes that occur in antioxidant capacity. The results indicate that the treatment leads to losses in phenolic contents which are cultivar dependent. Sigoise is the least affected variety (12.25%) and Azzeradj from Seddouk the most affected one (94.80%). The phenolic profile shows drastic changes after processing. Hydroxytyrosol is dominant in processed olives (14.42-545.42 mg·100 g-1) while oleuropein is the major phenolic compound in fresh olives (994.27 mg·100 g-1). As a consequence to the loss in phenolic content, substantial reductions in the antioxidant activities of the extracts are noted. They are estimated to be 13.12-92.75% in scavenging activity against the DPPH radical, 37.78-93.98% in reducing capacity, 59.45-97.94% in the hydrogen peroxide radical and 7.26-51.66% in the inhibition bleaching of β-carotene. Among the processed varieties, only Sigoise presented a positive value of RACI (relative antioxidant capacity index). © 2016 CSIC.

Vitaglione P.,University of Naples Federico II | Savarese M.,Centro Ricerche Per Lindustria Olearia | Paduano A.,University of Naples Federico II | Scalfi L.,University of Naples Federico II | And 2 more authors.
Critical Reviews in Food Science and Nutrition | Year: 2015

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 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 flavor 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 point of view has 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. © 2015, Copyright © Taylor and Francis Group, LLC.

Caporaso N.,University of Naples Federico II | Savarese M.,Centro Ricerche per lIndustria Olearia | Paduano A.,University of Naples Federico II | Guidone G.,University of Naples Federico II | And 3 more authors.
Journal of Food Composition and Analysis | Year: 2015

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. © 2015 Elsevier Inc.

Loading Centro Ricerche per lIndustria Olearia collaborators
Loading Centro Ricerche per lIndustria Olearia collaborators