RESUMO
Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet, with several health benefits derived from its consumption. Moreover, due to its eminent market position, EVOO has been thoroughly studied over the last several years, aiming at its authentication, but also to reveal the chemical profile inherent to its beneficial properties. In the present work, a comparative study was conducted to assess Greek EVOOs' quality and authentication utilizing different analytical approaches, both targeted and untargeted. 173 monovarietal EVOOs from three emblematic Greek cultivars (Koroneiki, Kolovi and Adramytiani), obtained during the harvesting years of 2018-2020, were analyzed and quantified as per their fatty acids methyl esters (FAMEs) composition via the official method (EEC) No 2568/91, as well as their bioactive content through liquid chromatography coupled to high resolution mass spectrometry (LC-HRMS) methodology. In addition to FAMEs analysis, EVOO samples were also analyzed via HRMS-untargeted metabolomics and optical spectroscopy techniques (visible absorption, fluorescence and Raman). The data retrieved from all applied techniques were analyzed with Machine Learning methods for the authentication of the EVOOs' variety. The models' predictive performance was calculated through test samples, while for further evaluation 30 commercially available EVOO samples were also examined in terms of variety. To the best of our knowledge, this is the first study where different techniques from the fields of standard analysis, spectrometry and optical spectroscopy are applied to the same EVOO samples, providing strong insight into EVOOs chemical profile and a comparative evaluation through the different platforms.
Assuntos
Análise de Alimentos , Qualidade dos Alimentos , Azeite de Oliva/química , Azeite de Oliva/normas , Ácidos Graxos/análise , Análise de Alimentos/métodos , Ingredientes de Alimentos/análise , Grécia , Metabolômica/métodos , Análise EspectralRESUMO
Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.
Assuntos
Técnicas Biossensoriais/métodos , Técnicas Eletroquímicas/métodos , Azeite de Oliva/análise , Azeite de Oliva/normas , Controle de Qualidade , Estudos de Avaliação como AssuntoRESUMO
Consumption of unbranded olive oil obtained in bulk has previously been reported to be very high in Greece, underlining the need to investigate knowledge regarding its health attributes and storage practices, two areas that can affect oil quality. This study aimed to investigate Greek consumers' use and choice of olive oil, their knowledge about its quality, as well as domestic storage practices of olive oil. A cross-sectional survey was conducted in a representative sample of 857 Greek households that consume olive oil, using a previously validated questionnaire. Most participating households use olive oil produced by themselves or by their extended family or friends (60.3%), and only 27.4% purchase branded olive oil, while 57% reported using extra virgin olive oil (EVOO). Only 38.4% of the respondents reported optimal domestic storage practices to maintain olive oil quality, with a significant greater percentage of non-producers group compared to olive oil producers. In all areas of Greece, the higher the knowledge of olive oil quality, the higher the probability of consumers selecting EVOO and perceiving olive oil price as low. The present survey highlights the need to heighten consumers' knowledge of olive oil attributes and correct storage practices and awareness about branded EVOO and its superior quality.
Assuntos
Comportamento do Consumidor , Conhecimentos, Atitudes e Prática em Saúde , Azeite de Oliva/normas , Inquéritos e Questionários , Adolescente , Adulto , Idoso , Características da Família , Feminino , Grécia , Humanos , Modelos Logísticos , Masculino , Pessoa de Meia-Idade , Probabilidade , Adulto JovemRESUMO
In recent years, isotopic analysis has been proven a valuable tool for the determination of the origin of various materials. In this article, we studied the 18O and 13C isotopic values of 210 olive oil samples that were originated from different regions in Greece in order to verify how these values are affected by the climate regime. We observed that the δ18O isotopic values range from 19.2 ‱ to 25.2 ‱ and the δ13C values range from -32.7 ‱ to -28.3 ‱. These differences between the olive oils' isotopic values depended on the regional temperature, the meteoric water, and the distance from the sea. Furthermore, we studied the 13C isotopic values of biophenolic extracts, and we observed that they have same capability to differentiate the geographic origin. Finally, we compared the isotopic values of Greek olive oils with samples from Italy, and we concluded that there is a great dependence of oxygen isotopes on the climatic characteristics of the different geographical areas.
Assuntos
Azeite de Oliva/química , Isótopos de Carbono/análise , Clima , Grécia , Olea/química , Olea/crescimento & desenvolvimento , Azeite de Oliva/isolamento & purificação , Azeite de Oliva/normas , Isótopos de Oxigênio/análise , Fenóis , Extratos Vegetais/química , Água/químicaRESUMO
The health benefits of extra virgin olive oil (EVOO) are associated to its fatty acids profile (with predominance of oleic acid) and to the minor components that include phenols, among others. Phenols are responsible for the only health claim of olive oil reported in the Commission Regulation (EU) 432/2012. Here, we have applied a liquid chromatography-tandem mass spectrometry method to determine the most abundant phenols included in the health claim (with special emphasis on secoiridoids) in 1239 EVOO samples produced in two consecutive agronomical seasons. The predominant cultivars in Spain ("Picual", "Arbequina", "Hojiblanca", and "Cornicabra") were evaluated. We also studied the influence of harvesting date and orchard location on the EVOO phenolic concentration. A great variability in phenolic content, from 1 to 2850 mg/kg, was found in these EVOOs, and not all of them (4.6 and 23.1% in the two seasons) reported a concentration above 250 mg/kg to certify the health claim.
Assuntos
Olea/química , Azeite de Oliva/química , Fenóis/química , Cromatografia Líquida de Alta Pressão , Dieta Saudável/normas , Ácidos Graxos/química , Humanos , Azeite de Oliva/normas , Espectrometria de Massas em TandemRESUMO
Sensory properties are critical characteristics that determine quality and can be evaluated by trained tasting panels. The panels function as multi-sensor measuring instrument and need the use of reference materials (RMs) for training. The homogeneity between units packaged from a batch of RM can be evaluated by gas chromatography coupled to flame ionization detection (GC-FID), using this instrumental technique as an alternative to sensory analysis. For this purpose, the fingerprint methodology is applied, taking into account that the homogeneity assessment will be based on evaluating the similarity between the fingerprints of the fraction of volatile organic compounds acquired from samples representative of the batch. The proposed methodology is applied with good results to evaluate the homogeneity of several RMs for sensory analysis of virgin olive oil samples, using similarity indices, control charts and exploratory analysis of multivariate data to observe the grouping RM and fingerprint regions representative of each defect.
Assuntos
Cromatografia Gasosa/métodos , Azeite de Oliva/normas , Cromatografia Gasosa/normas , Análise por Conglomerados , Azeite de Oliva/química , Óleos de Plantas/química , Análise de Componente Principal , Padrões de Referência , Compostos Orgânicos Voláteis/análise , Compostos Orgânicos Voláteis/normasRESUMO
Chilling and freezing injuries of olives harvested in geographically high elevated locations may affect the quality of olive, and subsequently lead to oil with a poor quality. This study was aiming to investigate the influence of whether changes and freezing condition on the quality of extracted olive oil. The olive Koroneiki cultivar obtained from two origins was stored at three different temperatures (20, 5 and -18 °C) before oil extraction and common analyses (oil yield, acidity, peroxide value, thiobarbitorik acid value, total phenolics level, and color) were carried out in different time intervals (0, 20, 40, and 60 days) in order to assess the olive oil quality. Our data revealed that longer storage times significantly (P < 0.05) decreased the quality of olive oil. The fruits remained at 20 °C provided the lowest oil quality in all parameters. For example, the acidity of olive oil at 20 °C was 177% higher than samples kept at 5 °C after 20 days of olive storage. The general trend for comparing the quality parameters of extracted oils from olives kept at different temperatures was -18 > 5 > 20 °C. No significant negative effect (P < 0.05) was found for the samples kept at -18 °C, compared to 5 °C. Also, the geographical source of olive had a statistically significant influence (P < 0.05) on the quality of olive oil.
Assuntos
Olea/química , Azeite de Oliva/isolamento & purificação , Azeite de Oliva/normas , Cor , Manipulação de Alimentos , Qualidade dos Alimentos , Armazenamento de Alimentos , Frutas/química , Concentração de Íons de Hidrogênio , Irã (Geográfico) , Olea/crescimento & desenvolvimento , Peróxidos/análise , Fenóis/análise , Temperatura , Substâncias Reativas com Ácido Tiobarbitúrico/análise , Fatores de Tempo , Tempo (Meteorologia)RESUMO
The dual separation in gas chromatography-ion mobility spectrometry generates complex multi-dimensional data, whose interpretation is a challenge. In this work, two chemometric approaches for olive oil classification are compared to get the most robust model over time: i) an non-targeted fingerprinting analysis, in which the overall GC-IMS data was processed and ii) a targeted approach based on peak-region features (markers). A total of 701 olive samples from two harvests (2014-2015 and 2015-2016) were analysed and processed by both approaches. The models built with data samples of 2014-2015 showed that both approaches were suitable for samples classification (success >74%). However, when these models were applied for classifying samples from 2015-2016, better values were obtained using markers. The combination of data from the two harvests to build the chemometric models improved the percentages of success (>90%). These results confirm the potential of GC-IMS based approaches for olive oil classification.
Assuntos
Cromatografia Gasosa-Espectrometria de Massas , Azeite de Oliva/classificação , Calibragem , Análise Discriminante , Cromatografia Gasosa-Espectrometria de Massas/normas , Espectrometria de Mobilidade Iônica , Análise dos Mínimos Quadrados , Modelos Químicos , Azeite de Oliva/química , Azeite de Oliva/normas , Análise de Componente Principal , Compostos Orgânicos Voláteis/análise , Compostos Orgânicos Voláteis/químicaRESUMO
Vegetable oils provide high nutritional value in the human diet. Specifically, extra virgin olive oil (EVOO) possesses a higher price than that of other vegetable oils. Adulteration of pure EVOO with other types of vegetable oils has attracted increasing attentions. In this work, a stimulated Brillouin scattering (SBS) combined with visible absorption spectroscopy method is proposed for authentication of vegetable oils and detection of olive oil adulteration. The results provided here have demonstrated that the different vegetable oils and adulteration oils exhibit significant differences in normalized absorbance values of two relevant wavelengths (455 and 670â¯nm) and frequency shifts of SBS. The normalized absorbance values of all spectra at the two relevant wavelengths of 670â¯nm and 455â¯nm linearly decrease with the increase of the adulteration concentration. The Brillouin frequency shifts exponentially increase with the increase of the adulteration concentration. Due to non-destructive and requiring no sample pretreatment procedure, this method can be effectively employed for authentication and detection of oils adulteration.
Assuntos
Contaminação de Alimentos/análise , Azeite de Oliva/análise , Análise Espectral/métodos , Modelos Lineares , Azeite de Oliva/química , Azeite de Oliva/normas , Espalhamento de RadiaçãoRESUMO
Due to high price and nutritional values of extra virgin olive oil (EVOO), it is vulnerable to adulteration internationally. Refined oil or other vegetable oils are commonly blended with EVOO and to unmask such fraud, quick, and reliable technique needs to be standardized and developed. Therefore, in this study, adulteration of edible oil (sunflower oil) is made with pure EVOO and analyzed using fluorescence spectroscopy (excitation wavelength at 350 nm) in conjunction with principal component analysis (PCA) and partial least squares (PLS) regression. Fluorescent spectra contain fingerprints of chlorophyll and carotenoids that are characteristics of EVOO and differentiated it from sunflower oil. A broad intense hump corresponding to conjugated hydroperoxides is seen in sunflower oil in the range of 441-489 nm with the maximum at 469 nm whereas pure EVOO has low intensity doublet peaks in this region at 441 nm and 469 nm. Visible changes in spectra are observed in adulterated EVOO by increasing the concentration of sunflower oil, with an increase in doublet peak and correspondingly decrease in chlorophyll peak intensity. Principal component analysis showed a distinct clustering of adulterated samples of different concentrations. Subsequently, the PLS regression model was best fitted over the complete data set on the basis of coefficient of determination (R2), standard error of calibration (SEC), and standard error of prediction (SEP) of values 0.99, 0.617, and 0.623 respectively. In addition to adulterant, test samples and imported commercial brands of EVOO were also used for prediction and validation of the models. Fluorescence spectroscopy combined with chemometrics showed its robustness to identify and quantify the specified adulterant in pure EVOO.
Assuntos
Contaminação de Alimentos/análise , Azeite de Oliva , Espectrometria de Fluorescência/normas , Análise dos Mínimos Quadrados , Azeite de Oliva/análise , Azeite de Oliva/química , Azeite de Oliva/normas , Análise de Componente Principal , Espectrometria de Fluorescência/métodosRESUMO
BACKGROUND: Virgin olive oil is the only food product for which sensory analysis is regulated to classify it in different quality categories. To harmonize the results of the sensorial method, the use of standards or reference materials is crucial. The stability of sensory reference materials is required to enable their suitable control, aiming to confirm that their specific target values are maintained on an ongoing basis. Currently, such stability is monitored by means of sensory analysis and the sensory panels are in the paradoxical situation of controlling the standards that are devoted to controlling the panels. RESULTS: In the present study, several approaches based on similarity analysis are exploited. For each approach, the specific methodology to build a proper multivariate control chart to monitor the stability of the sensory properties is explained and discussed. CONCLUSION: The normalized Euclidean and Mahalanobis distances, the so-called nearness and hardiness indices respectively, have been defined as new similarity indices to range the values from 0 to 1. Also, the squared mean from Hotelling's T2 -statistic and Q2 -statistic has been proposed as another similarity index. © 2018 Society of Chemical Industry.
Assuntos
Análise de Alimentos/normas , Azeite de Oliva/química , Análise de Alimentos/métodos , Frutas/química , Humanos , Análise Multivariada , Olea/química , Azeite de Oliva/normas , Padrões de Referência , PaladarRESUMO
Olive oil and wine production have a worldwide economic impact. Their market reliability is under great concern because of the increasing number of fraud and adulteration attempts. The need for a traceability system in all its extension is crucial particularly for the cases of olive oils and wines with certified labels, in which only a limited number of olives and grapevine varieties, respectively, are allowed in a restricted well-defined geographical area. Molecular markers have been vastly applied to the food sector, and in particular High-Resolution DNA Melting technology has been successfully applied for olive oil and wine authentication, as part of the traceability system. In this review, the applications of HRM and their usefulness for this sector considering, Safety, Security and Authenticity will be reviewed. A broad overview of the HRM technique will be presented, focusing on the aspects that are crucial for its success, in particular the new generation of fluorescent dsDNA dyes used for amplicon detection and quantification, and the data analysis. A brief outlook on the olive oil and wine authenticity procedures, based on new DNA technology advances, and in which way this may influence the future establishment of a traceability system will be discussed.
Assuntos
Certificação/normas , DNA de Plantas/genética , Abastecimento de Alimentos/normas , Fraude/prevenção & controle , Sequenciamento de Nucleotídeos em Larga Escala/métodos , Olea/genética , Azeite de Oliva/normas , Reação em Cadeia da Polimerase/métodos , Vitis/genética , Vinho/normas , Marcadores Genéticos , Fidelidade a Diretrizes , Guias como Assunto , Olea/classificação , Azeite de Oliva/classificação , Reprodutibilidade dos Testes , Vitis/classificação , Vinho/classificaçãoRESUMO
Over the last decades, olive oil quality and authenticity control has become an issue of great importance to consumers, suppliers, retailers, and regulators in both traditional and emerging olive oil producing countries, mainly due to the increasing worldwide popularity and the trade globalization of this product. Thus, in order to ensure olive oil authentication, various national and international laws and regulations have been adopted, although some of them are actually causing an enormous debate about the risk that they can represent for the harmonization of international olive oil trade standards. Within this context, this review was designed to provide a critical overview and comparative analysis of selected regulatory frameworks for olive oil authentication, with special emphasis on the quality and purity criteria considered by these regulation systems, their thresholds and the analytical methods employed for monitoring them. To complete the general overview, recent analytical advances to overcome drawbacks and limitations of the official methods to evaluate olive oil quality and to determine possible adulterations were reviewed. Furthermore, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability were also examined.
Assuntos
Contaminação de Alimentos/análise , Azeite de Oliva/normas , Controle de QualidadeRESUMO
BACKGROUND AND OBJECTIVE: Extra virgin olive oil (EVOO) is the common element among the Mediterranean countries. It can be considered a nutraceutical and functional food, thanks to its bioactive compounds. It can act and modulate different processes linked to ageing and age-related diseases related to a common chronic low grade inflammation. Depending on the cultivar, the growth conditions, the period of harvesting, the productive process and time of product storage, EVOO could contain different amount of vegetal components. Of course, the same is for table olives. METHODS: The aim of our review is to summarize the effects of EVOO and table olives on the immunemediated inflammatory response, focusing our attention on human studies. RESULTS: Our report highlights the effect of specific molecules obtained from EVOO on the modulation of specific cytokines and anti-oxidants suggesting the importance of the daily consumption of both EVOO and table olives in the context of a Mediterranean dietary pattern. In addition, the different action on immune-inflammatory biomarkers, are depending on the olive tree cultivar. CONCLUSION: Thanks to their bioactive compounds, EVOO and table olive can be considered as nutraceutical and functional foods. The beneficial effects analysed in this review will help to understand the potential application of specific olive components as therapeutic adjuvant, supplements or drugs.
Assuntos
Medicina Baseada em Evidências , Qualidade dos Alimentos , Alimento Funcional , Doenças do Sistema Imunitário/prevenção & controle , Imunomodulação , Olea , Azeite de Oliva/uso terapêutico , Animais , Anti-Inflamatórios não Esteroides/normas , Anti-Inflamatórios não Esteroides/uso terapêutico , Antioxidantes/normas , Antioxidantes/uso terapêutico , Dieta Mediterrânea , Suplementos Nutricionais/normas , Alimentos em Conserva , Frutas , Alimento Funcional/normas , Humanos , Doenças do Sistema Imunitário/dietoterapia , Doenças do Sistema Imunitário/imunologia , Azeite de Oliva/normasRESUMO
BACKGROUND AND OBJECTIVE: The cardioprotective properties of Mediterranean Diet were demonstrated for the first time from the Seven Country Study. In the last few decades, numerous epidemiological studies, as well as intervention trial, confirmed this observation, pointing out the close relationship between the Mediterranean diet and cardiovascular diseases. In this context, extra virgin olive oil (EVOO), the most representative component of this diet, seems to be relevant in lowering the incidence of cardiovascular events, including myocardial infarction and stroke. From a chemical point of view, 98-99% of the total weight of EVOO is represented by fatty acids, especially monounsaturated fatty acids such as oleic acid. Tocopherols, polyphenols and other minor constituents represent the remaining 1-2%. All these components may potentially contribute to "health maintenance" with their beneficial effects by EVOOO. METHODS: Studies that examined the effect of EVOO supplementation in healthy subjects and in individuals at cardiovascular risk were included. CONCLUSION: The studies analyzed demonstrated the role of EVOO as anti-inflammatory, antioxidant and vasodilatory nutrient that may contribute to lower the atherosclerotic burden.
Assuntos
Doenças Cardiovasculares/prevenção & controle , Dieta Mediterrânea , Qualidade dos Alimentos , Alimento Funcional , Imunomodulação , Azeite de Oliva/uso terapêutico , Animais , Anti-Inflamatórios não Esteroides/normas , Anti-Inflamatórios não Esteroides/uso terapêutico , Antioxidantes/normas , Antioxidantes/uso terapêutico , Doenças Cardiovasculares/dietoterapia , Doenças Cardiovasculares/epidemiologia , Doenças Cardiovasculares/imunologia , Suplementos Nutricionais , Alimento Funcional/normas , Humanos , Azeite de Oliva/normas , Risco , Vasodilatadores/normas , Vasodilatadores/uso terapêuticoRESUMO
BACKGROUND AND OBJECTIVE: The liver is an organ susceptible to a multitude of injuries that causes liver damage, like steatosis, non-alcoholic steatohepatitis, cirrhosis, hepatocellular carcinoma, and ischemia-reperfusion injury. Extra virgin olive oil (EVOO), presents several protective effects on the liver, reducing hepatic steatosis, hepatocyte ballooning, fibrogenesis, preventing lipid peroxidation, among other effects. Due to its high levels of monounsaturated fatty acids, mainly oleic acid and phenolic compounds, such as hydroxytyrosol and oleuropein, EVOO is able to participate in the activation of different signaling pathways in the hepatocytes involved in the prevention of inflammation, oxidative stress, endoplasmic reticulum stress, mitochondrial dysfunction, and insulin resistance, allowing the prevention or resolution of liver damage. The aim of this work is to offer an update of the molecular effects of EVOO in the liver and its protective properties to prevent the establishment of liver damage through the regulation of different cell-signaling pathways. METHODS: Searches that considered the effects of EVOO in in vivo and in vitro models, whith emphasis in the molecular mechanism of liver tissue damage and prevention and/or treatment of steatosis, steatohepatitis, cirrhosis, hepatocellular carcinoma, and ischemia-reperfusion injury. CONCLUSION: The most relevant molecular effects of EVOO involved in the prevention or resolution of liver damage are: (i) Activation of the nuclear transcription factor erythroid-derived 2-like 2 (Nfr2), inducing the cellular antioxidant response; (ii) Inactivation of the nuclear transcription factor-κB (NF- κB), preventing the cellular inflammatory response; and (iii) Inhibition of the PERK pathway, preventing endoplasmic reticulum stress, autophagy, and lipogenic response.
Assuntos
Gorduras Insaturadas na Dieta/uso terapêutico , Qualidade dos Alimentos , Alimento Funcional , Fígado/metabolismo , Hepatopatia Gordurosa não Alcoólica/prevenção & controle , Azeite de Oliva/uso terapêutico , Animais , Anti-Inflamatórios não Esteroides/análise , Anti-Inflamatórios não Esteroides/uso terapêutico , Antioxidantes/análise , Antioxidantes/uso terapêutico , Autofagia , Gorduras Insaturadas na Dieta/análise , Gorduras Insaturadas na Dieta/normas , Suplementos Nutricionais , Estresse do Retículo Endoplasmático , Alimento Funcional/análise , Humanos , Lipogênese , Fígado/enzimologia , Fígado/imunologia , Hepatopatia Gordurosa não Alcoólica/dietoterapia , Hepatopatia Gordurosa não Alcoólica/imunologia , Hepatopatia Gordurosa não Alcoólica/metabolismo , Azeite de Oliva/química , Azeite de Oliva/normas , Álcool Feniletílico/análogos & derivados , Álcool Feniletílico/análise , Álcool Feniletílico/uso terapêutico , Transdução de SinaisRESUMO
BACKGROUND AND OBJECTIVE: The increasing interest in the Mediterranean diet (MeDiet) hinges on the relevant role it plays in inflammatory diseases. Several clinical, epidemiological and experimental evidences suggest that consumption of the MeDiet reduces the incidence of certain pathologies related to oxidative stress, chronic inflammation and immune system diseases such as cancer, atherosclerosis and cardiovascular disease (CVD). These reductions can be partially attributed to extra virgin olive oil (EVOO) consumption which has been described as a key bioactive food because of its high nutritional quality and its particular composition of fatty acids, vitamins and polyphenols. Indeed, the beneficial effects of EVOO have been linked to its fatty acid composition, which is very rich in monounsaturated fatty acids (MUFA), and has moderate saturated and polyunsaturated fatty acids (PUFA). The current knowledge available on the beneficial effects of EVOO and its phenolic compounds, specifically its biological properties and antioxidant capacity against immune-mediated inflammatory responses (atherosclerosis, rheumatoid arthritis, diabetes, obesity, cancer, inflammatory bowel disease or neurodegenerative disease, among others) in addition to its potential clinical applications. CONCLUSION: The increasing body of studies carried out provides compelling evidence that olive polyphenols are potential candidates to combat chronic inflammatory states.
Assuntos
Dieta Mediterrânea , Medicina Baseada em Evidências , Qualidade dos Alimentos , Alimento Funcional , Doenças do Sistema Imunitário/prevenção & controle , Imunomodulação , Azeite de Oliva/uso terapêutico , Animais , Doenças Cardiovasculares/dietoterapia , Doenças Cardiovasculares/imunologia , Doenças Cardiovasculares/metabolismo , Doenças Cardiovasculares/prevenção & controle , Humanos , Doenças do Sistema Imunitário/dietoterapia , Doenças do Sistema Imunitário/imunologia , Doenças do Sistema Imunitário/metabolismo , Metabolismo dos Lipídeos , Azeite de Oliva/normas , Estresse OxidativoRESUMO
BACKGROUND AND OBJECTIVE: Atherosclerosis is characterized by a chronic low-grade inflammatory process which can result in atherothrombosis and a number of cardiovascular diseases (CVD). It is believed to be caused by multiple processes that involve inflammation and immunity. Mediterranean Diet (MedD) has been discovered to possess anti-inflammatory properties and associated with a reduction in the CVD risk and mortality. Its main component, extra-virgin olive oil (EVOO), is believed to be largely responsible for these effects and therefore, has been investigated in various studies. The present review article aims to summarize the available literature on the antiinflammatory and cardio-protective effects of EVOO. METHODS: A search based on the key concepts "olive oil", "atherosclerosis", "inflammation" and "cardiovascular disease" was performed to retrieve relevant studies and articles on the association between the consumption of EVOO and the levels of inflammatory biomarkers as well as CVD incidence and mortality from online databases; Pubmed, Embase and Cochrane Library. RESULTS: Consumption of EVOO is associated with a reduction in inflammatory biomarkers and molecules implicated in atherosclerosis as well as CVD incidence and mortality as well as other complications such as heart failure and atrial fibrillation. Moreover, these anti-inflammatory and cardioprotective effects of EVOO are mostly attributable to its high content of polyphenol molecules. CONCLUSION: Currently available evidence supports the anti-inflammatory and cardio-protective roles of EVOO. However, there is limited amount of available randomized controlled trials especially lacking those investigating the use of EVOO as secondary prevention, heterogeneity of study design, limited generalization to wide population groups, and inability to determine the minimum intake of EVOO required to clinically achieve the anti-inflammatory and cardioprotective effects. Therefore, more highquality randomized controlled trials still need to be carried out to overcome these challenges to further assess the health benefits of EVOO consumption and potentially translate it into clinical practice as primary or secondary prevention of atherosclerosis-related conditions.
Assuntos
Aterosclerose/prevenção & controle , Dieta Mediterrânea , Medicina Baseada em Evidências , Qualidade dos Alimentos , Alimento Funcional , Imunomodulação , Azeite de Oliva/uso terapêutico , Animais , Anti-Inflamatórios não Esteroides/normas , Anti-Inflamatórios não Esteroides/uso terapêutico , Aterosclerose/dietoterapia , Aterosclerose/epidemiologia , Aterosclerose/imunologia , Cardiotônicos/uso terapêutico , Suplementos Nutricionais/normas , Frutas/química , Humanos , Incidência , Olea/química , Azeite de Oliva/normas , Extratos Vegetais/uso terapêutico , Risco , Prevenção SecundáriaRESUMO
The polymorphic crystallization and transformation behavior of extra virgin olive oil (EVOO) was examined by using differential scanning calorimetry (DSC) and X-ray diffraction with both laboratory-scale (XRD) and synchrotron radiation source (SR-XRD). The complex behavior observed was studied by previously analyzing mixtures composed by its main 2 to 6 triacylglycerol (TAG) components. Thus, component TAGs were successively added to simulate EVOO composition, until reaching a 6 TAGs mixture, composed by trioleoyl glycerol (OOO), 1-palmitoyl-2,3-dioleoyl glycerol (POO), 1,2-dioleoyl-3-linoleoyl glycerol (OOL), 1-palmitoyl-2-oleoyl-3-linoleoyl glycerol (POL), 1,2-dipalmitoyl-3-oleoyl glycerol (PPO) and 1-stearoyl-2,3-dioleoyl glycerol (SOO). Molten samples were cooled from 25°C to -80°C at a controlled rate of 2°C/min and subsequently heated at the same rate. The polymorphic behavior observed in multicomponent TAG mixtures was interpreted by considering three main groups of TAGs with different molecular structures: triunsaturated OOO and OOL, saturated-unsaturated-unsaturated POO, POL and SOO, and saturated-saturated-unsaturated PPO. As confirmed by our previous work, TAGs belonging to the same structural group displayed a highly similar polymorphic behavior. EVOO exhibited two different ß'-2L polymorphic forms (ß'2-2L and ß'1-2L), which transformed into ß'-3L when heated. Equivalent polymorphic pathways were detected when the same experimental conditions were applied to the 6 TAG components mixture. Hence, minor components may not exert a strong influence in this case.
Assuntos
Varredura Diferencial de Calorimetria , Cristalografia por Raios X , Análise de Alimentos/métodos , Azeite de Oliva/química , Trioleína/química , Varredura Diferencial de Calorimetria/normas , Cristalização , Cristalografia por Raios X/normas , Análise de Alimentos/normas , Fraude , Azeite de Oliva/normas , Transição de Fase , Controle de Qualidade , Síncrotrons , Temperatura de Transição , Trioleína/normasRESUMO
In this work, an oxidation predictive model was proposed, following a methodical consideration of the natural laws and principles that determine the phenomena occurring during the olive oil oxidation. A mathematical description was obtained via a road-map involving selected "food-packaging-environment" system descriptors. A straightforward transition from the phenomena description to the tool was also developed. For this work, oxidation of packed edible oil was tested against the developed methodology, as a characteristic exemplar to confirm and support it. In conclusion, the proposed, mathematically supported, methodology was proven to be highly appropriate and satisfactory for capturing the potential chemical-physical evolution of oxidation, and therefore, the effectiveness of the tool has been demonstrated for oxidation of edible olive oil.