Toward a harmonized and standardized protocol for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO). The pros of a fit for the purpose ultra high performance liquid chromatography (UHPLC) procedure

Toward a harmonized and standardized procedure for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO), the pros of a recently published in house validated ultra high performance liquid chromatography (UHPLC) protocol are discussed comparatively with those of other procedures that determine directly or indirectly the compounds hosted under the health claim on 'olive oil polyphenols' (EC regulation 432/2012). Authentic VOOs were analyzed with five di erent liquid chromatographic separation protocols and 1H-NMRone in five di erent laboratories with expertise in VOO phenol analysis within three months. Data comparison indicated di erences in absolute values. Method comparison using appropriate tools (Passing-Bablok regression and Bland Altman analyses) for all protocols vs. the UHPLC one indicated slight or statistically significant di erences. The results were also discussed in terms of cost e ectiveness, detection means, standard requirements and ways to calculate the total hydroxytyrosol and tyrosol content. Findings point out that the in-house validated fit for the purpose UHPLC protocol presents certain pros that should be exploited by the interested parties. These are the simplicity of sample preparation, fast elution time that increase the number of samples analyzed per day and integration of well-resolved peaks with the aid of only two commercially available external standards. Importance of correction factors in the calculations is stressed

Tensions and resistance to the agricultural model to the agricultural model of the "humid pampa" in Pergamino, Buenos Aires, Argentina

En el presente artículo se analizan las tensiones existentes en torno al modelo agrícola industrial de la Argentina. Para ello se aborda desde un enfoque interdisciplinario, la gestación y desarrollo de dicho modelo, sus características y sus consecuencias socioambientales. En particular, nos centramos en el conflicto por la reglamentación de agrotóxicos desarrollado en el partido de Pergamino (Buenos Aires, Argentina) a partir del año 2013, identificando los actores que se enfrentaron, sus argumentos y las acciones que llevaron a cabo.In this article, we analyze the social tensions in relation to the industrial agriculture model. To this end, the gestation and development of this model, its characteristics and socio-environmental consequences, are contemplated through an interdisciplinary approach. In particular, we focused on the conflict over the regulation of agrochemicals developed in Pergamino (Buenos Aires, Argentina) in 2013 and beyond; identifying the actors that faced each other, their arguments and the actions they carried out.Facultad de Ciencias Naturales y Muse

On the Importance of the Starting Material Choice and Analytical Procedures Adopted When Developing a Strategy for the Nanoencapsulation of Saffron (<i>Crocus sativus</i> L.) Bioactive Antioxidants

Saffron is known as the most expensive spice in the world. It is comprised of the dried stigmas of the pistil of the Crocus sativus L., which is a cultivated, sterile crocus plant. This plant material is now recognized as the unique edible source of certain bioactive apocarotenoids for which in-vivo antioxidant properties have been reported. Among the latter, crocins, red-orange natural colorants, and their parent molecule crocetin prevail in bioactivity significance. This review is focused on the strategies developed so far for their nanoencapsulation in relation to the characteristics of the starting material, extraction procedures of the bioactive antioxidants and analytical methods applied for their characterization and quantification throughout the process. The literature so far points out gaps that lead to publishable data, on one hand, but not necessarily to repeatable and meaningful processes due to incomplete characterization of the starting and the released material in efficiency and stability studies of the nanoencapsulates. Accurate terminology and quantitative chromatographic or spectrophotometric procedures for the determination of the core compounds are needed. Authenticity control and quality of saffron samples, and the verification of the concentrations of compounds in commercial preparations labeled as ‘crocin,’ are prerequisites in any experimental design setup

A Critical Appraisal of the Separation Protocols Proposed for the Implementation of the Health Claim on &ldquo;Olive Oil Polyphenols&rdquo; (EC Regulation 432/2012)

The analysis of the secoiridoid type of phenolic compounds present in virgin olive oil has become a challenging area of research since the first evidence of their presence in the polar fraction of the oil. Separation techniques, mainly liquid chromatographic ones, prevailed over the years of application toward elucidation of their structure, content determination and collection of evidence on cultivar, origin, processing and storage conditions dependence. One of the latest challenges in their analysis was related to the need to address the requirement set by EC Regulation 432/2012 for the implementation of the health claim on &lsquo;olive oil polyphenols&rsquo;. The present work considers in a chronological order the original articles, viewpoints, review articles and other published efforts that appeared in the literature after the issuing of the relevant EFSA scientific opinion in 2011. The EFSA health claim created a lot of expectations among producers of virgin olive oil and boosted research for the development of a &lsquo;fit for the purpose&rsquo; analytical protocol. Emphasis is given to the dedicated separation protocols that have been developed in the last 10 years and to the progress in their validation in comparison to the features of the method that were recently adopted by the International Olive Council

The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation

The European food legislation authorizes the use of certain health claims based on a scientific basis. This study aimed to evaluate the fatty acid, tocopherol, and polar phenol composition of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki regarding the fulfillment of official requirements for the health claims of ‘oleic acid’, ‘vitamin E’, and ‘olive oil polyphenols’. The examination of representative industrial VOOs from 15 olive mills of the Chalkidiki regional unit showed that the two cultivars yield oils contained the necessary concentrations of the responsible bioactive compounds. This evidence was further substantiated by a four harvest study whereby olives from different maturity stages were sampled from three olive groves. Oils were extracted at a laboratory scale and examined for their content in the above-mentioned three categories of constituents. Oils produced at industrial scale from olives harvested on the ‘technological optimum’ stage according to the olive grove proprietor were also analyzed. Extra virgin olive oil of the studied cultivars can safely bear the generic claims for ‘oleic acid’ and ‘vitamin E’. The cultivars present great potential regarding the total hydroxytyrosol and tyrosol content of the extracted oil required to attain the third health claim that may be influenced negatively by manufacturing practices

On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil

This work is a continuation of efforts to establish the nutritional profile of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki and to strengthen its positioning in the global VOO landscape. VOOs produced at an industrial scale in different olive mills of the Chalkidiki (Greece) regional unit as well as VOOs obtained at the laboratory scale from drupes of different maturity stages for four consecutive harvesting years were examined for their squalene (SQ) content using both HPLC and GC procedures. The mean values of SQ were found to be 4228 (HPLC) and 4865 (GC) mg/kg oil (n = 15) and were of the same magnitude as that in VOOs from cv Koroneiki (4134 mg/kg, n = 23). Storage of VOOs in the dark at room temperature for 18 months indicated an insignificant mean SQ content loss (~2%) in comparison to a mean loss of 26% for alpha-tocopherol content. This finding strengthens our view that SQ does not act as a radical scavenger that donates hydrogen atoms to the latter. The four consecutive harvest years studied indicated a clear declining trend in VOO SQ concentration upon olive ripening. To our knowledge, this is the first systematic work concerning the SQ content of Chondrolia Chalkidikis and Chalkidiki VOOs

Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way

Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way

Detection of ternary mixtures of virgin olive oil with canola, hazelnut or safflower oils via non-targeted ATR-FTIR fingerprinting and chemometrics

Detection of extra virgin olive oil (EVOO) adulteration with ternary mixtures of undeclared foreign oils has rarely been reported in literature. The aim of the study was to develop a fit-for-purpose and highly sensitive non-targeted fingerprinting method via ATR-FTIR spectroscopy and qualitative modelling to detect ternary blends of a cheap unsaturated oil (safflower), two high in oleic acid oils (canola and hazelnut oils) at a standard adulteration level (20% v/v). An in-house spectral library for authentic EVOOs was exploited as reference data source. The 2nd derivative ATR-FTIR spectra were carefully explored for outliers throughout the multivariate calibration procedure using the Partial Least Squares Projection to Latent Structures-Discriminant Analysis (PLS-DA) and the Soft Independent Modelling of Class Analogy (SIMCA) methods. Stepwise external validation of the resulting models signified 100% sensitivity in detecting challenging cases of adulteration, i.e. with 5% canola and 15% hazelnut oils. Taken the natural variability in composition of authentic EVOOs from different producing regions and harvest year and the complexity of the studied mixtures, the overall predictive power of every resulting model was found quite high, >92%. A prospective for expanding application at lower adulteration levels i.e. 10% v/v was also evidenced.O. Ozdikicierler thanks the TUBITAK 2219 Post-Doctoral Programme (1059B191701190) for funding his stay at AUTh.TUBITAK 2219 Post-Doctoral Programme [1059B191701190

The Potential of Tree Fruit Stone and Seed Wastes in Greece as Sources of Bioactive Ingredients

The inedible part (stones, husks, kernels, seeds) of the tree fruits that are currently processed in various regions of Greece constitutes a huge portion of the fruit processing solid waste that remains underexploited. In this review, the existing scientific background for the composition and content of fruit stone and seed in bioactive ingredients is highlighted for olives, stone fruits and citrus fruits that represent the economically most important tree crop products of the country. The content of bioactive compounds may vary considerably depending on the quality of the raw material and the treatment during processing. However, both the hydrophilic and the lipophilic fractions of the seeds contain significant amounts of the primary and the secondary plant metabolites. Among them, phytosterols and several types of polyphenols, but also squalene, tocopherols and some other terpenoids with a unique structure are of particular importance for the utilization and valorization of stones and seeds. Official and scholar records about the current management practices are also presented to highlight the dynamics of the Greek fruit sector. Prospects for the regionalization of fruit seed wastes, in line with EU-promoted Research and Innovation Strategies (RIS) for Smart Specialization are critically discussed