Simultaneously assess goat fat depots using ultrasound technology (RTU) in association with muliple PLS and ANN models. A network proposal

A recent development to improve the prediction of goat body or carcass composition in small has been made. With the perspective to use a unique model to estimate body composition, based on a reduced number of predictors a model using artificial neural networks was proposed. On this sense the main objective of the present work will be to demonstrate the necessity to organize a world network to build a great database, covering the most relevant carcass and body compositions data, for the most important goat breeds at different maturity degrees and with carcasses that proportionate the development of general, robust, and more reliable models to swiftly assess goat and carcass body compositions, as well as to implement a modern and objective on-line technique for carcass evaluation and marketing classification

Assessment of goat fat depots using ultrasound technology and multiple multivariate prediction models

Assessment of fat depots for several goat body parts is an expensive and time-consuming task requiring a trained technician. Therefore, the establishment of models to predict fat depots based on data requiring simpler and easier procedures, such as ultrasound measurements, that could be carried out in vivo, would be a major advantage. An interesting alternative to the use of multiple linear regression models is the use of partial least squares or artificial neural network models because they allow the establishment of one model to simultaneously predict different fat depots of interest. In this work, the applicability of these models to simultaneously predict 7 goat fat depots (subcutaneous fat, intermuscular fat, total carcass fat, omental fat, kidney and pelvic fat, mesenteric fat, and total body fat) was investigated. Although satisfactory correlation and prediction results were obtained using the multiple partial least squares model (cross-verification and validation R2 and standard prediction error values between 0.66 and 0.98 and 247 and 2,168, respectively), the best global correlation and prediction performances were achieved with the multiple radial basis function artificial neural network (verification and validation R2 and standard prediction error values between 0.82 and 0.96 and 304 and 1,707, respectively). These 2 multiple models allowed correlating and predicting simultaneously the 7 goat fat depots based on the goat BW and on only 2 ultrasonic measures (lumbar subcutaneous fat between fifth and sixth vertebrae and the fat depth at the third sternebra). Moreover, both multiple models showed better results compared with those obtained with multiple linear regression models proposed in previous work

New biophenols in olive mill wastewaters

Olive mill wastewaters (OMW) have been attracting the attention of food and pharmaceutical industries, as it is a potential source of biophenols with a wide range of biological activities. This effluent produced in the olive oil industry contains approximately half of the total phenolic compounds of the olive fruit and it is currently exploited for industrial extraction of hydroxytyrosol [1]. Still, the phenolic composition of OMW is extremely complex, and many compounds are yet unidentified. In this context, the identification of unknown phenolic compounds can encourage the search of new bioactive compounds in OMW and contribute to further valorize this waste. In the present work, six new phenolic compounds were identified in Portuguese olive mill wastewaters. The phenolic extracts of OMW were obtained by methanol and were fractionated on Sep Pack C18 cartridges, by elution of the cartridges with 50% (v/v) methanol. The analysis of the purified fractions by electrospray mass spectrometry in the negative mode showed high relative abundant [M-H]− ions at m/z 539 and m/z 523, corresponding respectively to oleuropein and ligstroside isomers that contain the glucose unit linked to its hydroxytyrosol moiety. Glucoside derivatives of these compounds were also found in the two OMW samples. In particular, the fragmentation pathway of the [M-H]− ion at m/z 863 demonstrated the presence of a diglucoside derivative of the oleuropein isomer, while those of the ions at m/z 685 and m/z 847 were consistent with mono- and a di-glucosides of the ligstroside isomer, respectively. Moreover, the structure of an elenoic derivative of the ion at m/z 685 was also elucidated. Studies regarding the abundance and the biological activities of these compounds are now required to determine their possible industrial exploitation. [1] Agallias A., Magiatis P., Skaltsounis A.-P., Mikros E., Tsarbopoulos A., Gikas E., Spanos I., Manios T. (2007). J. Agric. Food Chem. 55: 2671-2676

Valorização das águas ruças – Identificação de compostos antioxidantes

Neste trabalho pretendeu-se determinar a composição em compostos fenólicos de amostras de efluentes líquidos provenientes de diferentes lagares de azeite do Norte de Portugal (Amarante, Mirandela, Castelo Rodrigo e Frieira). Para tal, as águas ruças foram extraídas com acetato de etilo, o extracto foi fraccionado por HPLC e as fracções foram analisadas por espectrometria de massa (ESI-MS e ESI-MSn). Este procedimento permitiu verificar que o composto maioritário era o hidroxitirosol, embora em concentração variável. As amostras continham ainda outros compostos fenólicos comuns, tais como o ácido clorogénico, o ácido cafeico, o ácido p-cumárico, o tirosol; secoiridoides como o ácido elenólico, o oleosideo, o verbascosídeo, a oleuropeína, o ligostrosídeo e alguns flavonóides como a luteolina, a quercetina e o glucosídeo da luteolina.This study intended to determine the composition of phenolic compounds in different olive wastewaters collected in the North of Portugal (Amarante, Mirandela, Castelo Rodrigo and Frieira). The samples were extracted with ethyl acetate, the extract was fractionated by HPLC and the fractions were analyzed by mass spectrometry (ESI-MS and ESI-MSn). Hydroxytyrosol was the main phenolic compound, although with variable concentrations. The samples also contained other common phenolic compounds such as chlorogenic acid, caffeic acid, p-coumaric acid, tyrosol; secoiridoids like elenolic acid, oleoside, verbascoside, oleuropein, ligostroside and some flavonoids like luteolin, quercetin and luteolin glycoside.FC

Improvement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices

Olive oil is appreciated by consumers due to sensory and health properties [1]. Indeed, it is well known that virgin olive oil (VOO) is a potential antioxidant [2] showing anti-inflammatory, cardioprotective, anticancer, antidiabetic and neuroprotective effects [2]. Specifically, an important expansion of the nutraceutical market has been observed with olive products due to the health benefits associated with their polyphenols [3]. The increasing levels of competition of the worldwide olive oil market and the need of satisfying the consumers incessant search for healthy foods, led to the appearance of differentiated high-value olive oils. The possibility of producing enriched olive oils with related health claims [4], either by optimizing production key variables or by using flavoring techniques is a challenge and an opportunity to segment the broad trade category of olive oils. The present work aims evaluate the feasibility of producing enriched “ready-to-sell” olive oils with enhanced flavor and high contents of bioactive natural compounds. Furthermore, profiting from the fast progress in material sciences, software innovations and electronic systems integration, novel electrochemical taste sensors (electronic tongue and nose) will be designed as in-situ cost effective alternative devices to standard analytical techniques. The expected outputs may contribute to the sustained economic growth of the olive oil national industry.info:eu-repo/semantics/publishedVersio

Olive oil sensory analysis as a tool to preserve and valorize the heritage of centenarian olive trees

In inland areas of Portugal and some regions of the Mediterranean basin, olive production is based on traditional olive groves, with low intensification, local cultivars, aged plants, and centenarian trees. These plants play a key role in the ecosystem, contributing to carbon sequestration and possessing a high genetic diversity, particularly important for selecting cultivars more resistant to climatic changes. Appreciation of the value of this genetic diversity implies genetic, morphological, and physicochemical characterization of centenarian trees, which is expensive and time-consuming. Sensory evaluation is also of utmost importance. Thus, in this study, centenarian olive trees were selected in the Côa Valley region, a UNESCO World Heritage site. The descriptive sensory profile of their extracted olive oils was established and used to cluster the oils, using hierarchical clustering analysis, and consequently the olive trees, into five groups with similar intensities of perceived olfactory–gustatory attributes. Each cluster revealed olive oils with unique sensory patterns, presumably due to similarities of the olive trees, confirming the potential of the proposed screening approach. The identification of sensorially homogeneous oil-tree groups would reduce the number of specimens needed for subsequent morphological, genetic, and chemical characterization, allowing a cost-effective and robust future evaluation procedure.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support from national funds FCT/MCTES to CIMO (UIDB/00690/2020) and SusTEC (LA/P/0007/2020). This work was also supported by the FCT project OLIVECOA-Centenarian olive trees of Coa Valley region: rediscovering the past to valorize the future, ref. COA/BRB/0035/2019. Nuno Rodrigues was funded by FCT-Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.info:eu-repo/semantics/publishedVersio

Thymus citriodorus as a source of antioxidants

Thymus species are well known as medicinal plants because of their biological and pharmacological properties, which include anti-asthmatic, anti-septic, antimicrobial and antioxidant. It is believed that part of these beneficial effects are due to the volatile constituents of Thymus, and thus, their essential oil composition has been the focus of many investigations. In contrast, there is only a limited number of data on the composition of other bioactive phytochemicals of Thymus and their potential biological effects. The present study aims to elucidate the phenolic composition of an ethanolic extract of Thymus citriodorus, as well as to determine its antioxidant capacity. The ethanolic extract was obtained by solubilisation of the defatted-dried plant with aqueous ethanol (80%) for twenty minutes, in a total number of five extractions. The total phenolic compounds in the extract accounted for 139±14 mg/g, as expressed as gallic acid equivalents. Further analysis of the ethanolic extract by high performance liquid chromatography (HPLC) and electrospray mass spectrometry in the negative mode allowed to conclude that its main phenolic components were rosmarinic acid (14.0±0.8 μg/mg extract), luteolin-7-O-glucoside (11±2 μg/mg extract), an apigenin derivative (9±2 μg/mg extract), eriodictyol-O-glucoside (5.5±0.7 μg/mg extract) and naringenin-O-glucoside (1.6±0.1 μg/mg extract). Moreover, the ethanolic extract of Thymus citriodorus exhibited a high antioxidative capacity, with EC50 values of 0.32±0.05 mg/ml for the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging potential and EC50 values of 0.8±0.2 mg/ml for the reducing power. Overall, these results suggest that Thymus citriodorus can be a good source of natural antioxidants

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast- Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.This work was financially supported by Strategic Project PEst-OE/ AGR/UI0690/2019 (CIMO), Project UID/QUI/50006/2013 (REQUIMTE-LAQV); and Project POCI-01-0145-FEDER-006984 (Associate Laboratory LSRE-LCM); all funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through COMPETE2020-Programa Operacional Competitividade e Internacionalização (POCI) and by national funds through Fundação para a Ciência e a Tecnologia (FCT), Portugal. This work was also supported by PRODER project OliveOld – Identificação e caraterização de oliveiras centenárias para obtenção de produtos diferenciados” n° 53988. Nuno Rodrigues thanks FCT, POPHQREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).info:eu-repo/semantics/publishedVersio

Simultaneous characterization and quantification of phenolic compounds in Thymus x citriodorus using a validated HPLC-UV and ESI- MS combined method

Thymus x citriodorus is a Lamiaceae plant extensively cultivated in Mediterranean region and used for centuries in culinary and in traditional medicine. The present work describes the detailed phenolic composition of T. x citriodorus for the first time, the by means of HPLC-DAD, ESI-MS and MSn and nuclear magnetic resonance (NMR) analyses. The ethanolic extract of T. x citriodorus was analyzed by reversed phase HPLC. The method of analysis was also validated concerning its linearity, instrumental and method precision (for repeatability, immediate precision and intermediate precision) and accuracy (absolute recovery study). The technique was combined with electrospray mass spectrometry in order to identify the phenolic compounds and the structure of the main phenolics was also confirmed by NMR analysis. The in-house validated HPLC-DAD method showed good linearity for the tested reference compounds as well as satisfactory repeatability and immediate precision values, for both instrument and method. Furthermore, the satisfactory results of intermediate precision analysis and recovery assays indicated that the chromatographic method could be used to quantify the main phenolic compounds of T. x citriodorus with adequate precision and accuracy. The extract was rich in rosmarinic acid (10.4±0.6 mg/g extract) that is a widespread phenolic acid in Thymus plants, but also in luteolin-7-O--glucuronide (12±2 mg/g extract), that was herein reported in Thymus for the first time. Other novel compounds comprised one eriodictyol dihexoside with O-glycosidic linkages, two eriodictyol-O-monohexosides, one quercetagetin dimethyl ether-O-hexoside, one naringenin-O-hexoside and chrysoeriol-7-β-O-glucoside. Having in mind the health-promoting properties reported in literature for some of the main polyphenols found in T. x citriodorus, we suggest that this plant has a high potential for being used as a functional food

The use of the FTIR as a tool to discriminate flavored oils

Olive oil is one of the most consumed vegetable oils in the world and its production has increased in recentyears.The market has been betting on new ways of consuming olive oils, such as flavored oils.However, flavored oils can suffer several frauds, such as the addition of other vegetable oils.Thus, it is necessary to develop fast, low-cost and non-invasive analytical techniques that allow the identification of the flavoring agent, as well as discriminating non-flavoredoilsfrom flavored oils. In this context, techniques based on spectroscopy have gained great importance for allowing a fast and non-destructive analysis using a small volume of oil, as is the case of Fourier Transform Infrared Spectroscopy (FTIR).The authors are grateful to the Foundation for Science and Technology (FCT,Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to Associate Laboratory for Green Chemistry - LAQV (UIDB/50006/2020). Nuno Rodrigues thanks to National funding by FCT-Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.info:eu-repo/semantics/publishedVersio