Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency

Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils “ready to sell”, instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil

NMR-based metabolomics: quality and authenticity of plant-based foods

Nowadays metabolomics is a widely accepted approach in several scientific disciplines, especially in food science. The possibility to identify a wide range of metabolites (untargeted analysis) allowed to evaluate various food characteristics, regarding quality, adulteration, geographical origin, as well as secondary species-specific metabolites endowed with nutraceutical properties. In the present chapter, latest findings of plant-based foods investigated by NMR-based metabolomics are presented. Almost all of the recent studies were focused on quality assessment and authenticity; different aspects such as geographical origin, metabolic modifications upon stress, nutraceutical properties, and fraud detection are described as well. The here reported plant-based foods are balsamic and traditional balsamic vinegars, cereals, cocoa, coffee, fruits, legumes, spices, vegetables and vegetable oils, wine, beer, and spirits. A brief paragraph is concerning organic and conventional foods, which is a new growing scientific field of interest for researchers encouraged by the increasing consumers’ demand. The results here reported testify the capability and the power of this approach thus endorsing NMR spectroscopy as a valid alternative or complement to the chemical and physical analysis nowadays routinely applied for the quality assessment