Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from ...olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels (p < 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level (p < 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors.
The phenols and fatty acids profile and in vitro antioxidant and hypoglycaemic activity of seed, peel, pulp or pulp plus seeds of Colombian fruits from Solanaceae and Passifloraceae families were ...investigated. Ultra-High Performance Liquid Chromatography (UHPLC)-High Resolution Mass Spectrometry (HRMS) revealed the presence of chlorogenic acid as dominant phenolic compound in Solanaceae samples. Based on the Relative Antioxidant Score (RACI) and Global Antioxidant Score (GAS) values,
peel showed the highest antioxidant potential among Solanaceae samples while
fruits exhibited the highest antioxidant effects among Passifloraceae samples.
seeds were the most active as hypoglycaemic agent with IC
values of 22.6 and 24.8 μg/mL against α-amylase and α-glucosidase, respectively. Considering that some of the most promising results were obtained by the processing waste portion, its use as functional ingredients should be considered for the development of nutraceutical products intended for patients with disturbance of glucose metabolism.
The effect of dietary supplementation with vitamin E, oregano, and prebiotic on fatty acids and oxidative profiles of rabbit meat (loin and hind leg) was evaluated. New Zealand white rabbits weaned ...at 30 days of age were fed with one of six diets until 80 days of age: standard diet including ω3 polyunsaturated fatty and conjugated linolenic acids sources (S) and five diets adding vitamin E (150 ppm, E), oregano water extract (2 g/kg feed diet, O), prebiotic (THEPAX® 1.5 g/kg feed diet, T), vitamin E plus prebiotic (TE), and oregano water extract plus prebiotic (TO), respectively. The lipid oxidative status (TBARS) showed lower values with respect to S, mainly when vitamin E was administered. In particular, all the experimental diets decreased TBARS values with respect to the control group in the loin, but no effect was found in the hind leg. In all feed samples, the amounts of fatty acid classes increased in the following order: polyunsaturated fatty acids > monounsaturated fatty acid > saturated fatty acid. The dietary supplementations did not affect the fatty acid composition of meat. The experimented diets compared to the control were not able to provide a selective increase of bioactive fatty acid in meat samples; however, the six nutritional strategies led to highly nutritional rabbit meat with an interesting value of the ω6/ω3 ratio.
The impact of mild oven treatments (steaming or sous-vide) and boiling for 10 min, 25 min, or 40 min on health-promoting phytochemicals in orange and violet cauliflower (Brassica oleracea L. var. ...botrytis) was investigated. For this purpose, targeted ultra-high performance liquid chromatography–high-resolution mass spectrometry analysis of phenolics and glycosylates, combined with chemometrics, was employed. Regardless of cooking time, clear differentiation of cooked samples obtained using different procedures was achieved, thus demonstrating the distinct impact of cooking approaches on sample phytochemical profile (both, compound distribution and content). The main responsible components for the observed discrimination were derivatives of hydroxycinnamic acid and kaempferol, organic acids, indolic, and aromatic glucosinolates, with glucosativin that was found, for the first time, as a discriminant chemical descriptor in colored cauliflower submitted to steaming and sous-vide. The obtained findings also highlighted a strict relationship between the impact of the cooking technique used and the type of cauliflower. The boiling process significantly affected the phytochemicals in violet cauliflower whereas orange cauliflower boiled samples were grouped between raw and either steamed or sous-vide-cooked samples. Finally, the results confirm that the proposed methodology is capable of discriminating cauliflower samples based on their phytochemical profiles and identifying the cooking procedure able to preserve bioactive constituents.
The molecular species of phospholipids (PLs) and glycolipids (GLs) were simultaneously characterized in the pulp and almond of the avocado fruit (
Persea americana Mill) of four varieties by means of ...high performance liquid chromatography–electrospray ionisation ion-trap tandem mass spectrometry. In the pulp, the predominant species of monoglycosyldiglycerides (MGD) were
m/
z 796.6 (oleic/linolenic and linoleic/linoleic acids) and
m/
z 800.4 (stearic/linoleic and oleic/oleic acids). One of the main diglycosyldiglycerides (DGD) both in the pulp and almond was
m/
z 958.5 (oleic/linolenic); however, the pulp was also rich of
m/
z 962.4 (oleic/oleic), whereas in the almond,
m/
z 934.5 (palmitic/linoleic and palmitoleic/oleic) and
m/
z 960.5 (oleic/linoleic and stearic/linolenic) were more abundant. In the almond, the main PL classes (phosphatidic acid (PA), phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI)) contained always palmitic/linoleic acids. α-Linolenic acid was contained as MGD (linolenic/linolenic) and DGD (linolenic/linolenic), more present in the pulp than in the almond. The major molecular species of glycocerebrosides (GCer) in the pulp and almond carried hydroxy-palmitic acid (C
16h:0)/4,8-sphyngadienine (d
18:2).
Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and ...Raggia (RAG) from Marche region (Italy) are investigated. Their polar phenolic substances and α-tocopherol are analysed through high performance liquid chromatography with different detectors. Volatile substances, fatty acid composition, and squalene are analysed by gas chromatography coupled to mass spectrometry (MS) and to the flame ionization detector, respectively. Total antioxidant activity and sensory analysis were also performed. MOG showed high squalene content (on average 0.88 ± 0.16 g/100 g), high relative amount of α-copaene among volatiles, and the highest oleic acid percentage. MIG had high α-tocopherol content (on average 350.0 ± 57.6 mg kg
) and high α-farnesene in the volatile fraction. ASC showed the highest sensory quality and the lignan pinoresinol with higher concentration as compared to the other MEVOOs (
< 0.05), which resulted in a possible chemical marker for this cv. RAG was characterized by the sensory note of almond, which corresponds to its highest (
)-2-hexenal percentage. Sensory analysis and an antioxidant activity assay performed on a set of industrial extra virgin olive oils purchased in supermarkets, highlighted MEVOOs' superiority from these points of view. Principal component analysis displays the main characteristics of the cvs. investigated.
The total lipid fraction of eggs from hens fed diets enriched in seal blubber oil (1.25–5.0% SBO) was directly analysed with normal-phase high performance liquid chromatography coupled on-line with ...electrospray ionization ion-trap tandem mass spectrometry (HPLC-ESI-MS–MS) for the identification of the molecular species of phospholipids (PLs). The species of phosphatidylethanolamine (PE) and phosphatidylinositol (PI) were all detected as the M
−
H
− ions. The phosphatidylcholine (PC), sphingomyelin (Sph) and lysophosphatidylcholine (LPC) classes, were detected as formate adducts M
+
HCOO
−. Tandem MS of PE and PI showed the loss of the carboxylate anions, and, for PI, also the loss of water and inositol. Product ion spectrum of PC, LPC and Sph contained only the M
−
CH
3
− ion fragment. Feeding different levels of SBO for 5 weeks resulted in a significant increase of PE, PC and PI molecular species carrying eicosapentaenoic acid (C
20:5
ω3
, EPA), docosapentaenoic acid (C
22:5
ω3
, DPA) and docosahexaenoic acid (C
22:6
ω3
, DHA), but not Sph nor LPC. The highest increase of the ω3/ω6 ratio occurred for PE and PC. On the contrary, PI was less affected by the increase of SBO in the diet.
Epidemiological studies have linked high consumption of meat with major age-related diseases including cardiovascular diseases. Abnormal postprandial increases in plasma lipids after a meat meal have ...been hypothesized among the pathogenetic mechanisms. However, it is still unknown if the postprandial serum derived after a normal meat meal is able to affect endothelial function, and if the type of meat and the age of the donors are critical factors. Here, we show the effects of postprandial sera derived from healthy adults and elderly volunteers who consumed meat meals on human coronary artery endothelial cell (HCAEC) oxidative stress, gene expression, DNA damage, and cellular senescence. We observed that a single exposure to postprandial serum induces a slight increase in ROS that is associated with modulation of gene expression pathways related to oxidative stress response and metabolism. The postprandial-induced increase in ROS is not associated with a measurable DNA oxidative damage. However, repeated exposure to postprandial serum induces an acceleration of cellular senescence. Taking into account the deleterious role of cellular senescence in age-related vascular diseases, the results suggest a new mechanism by which excessive meat consumption and time spent in postprandial state may affect health status during aging.
Upon mixing a solution of sodium taurocholate with a solution of chitosan acetate, both at pH values close to 4, immediate precipitation of chitosan taurocholate salt is observed. The salt obtained ...with nearly stoichiometric amounts of both reagents was characterized by infrared spectrometry, and found to exhibit new bands indicative of its ionic nature. Similar compounds were obtained from Na taurodeoxycholate and Na glycocholate. When exposed to a number of hydrolases at pH values close to neutrality and 20 and 37
°C they were found to be poorly susceptible to enzymatic degradation: only
Trichoderma reesei cellulase, egg white lysozyme and barley malt α-amylase were effective on chitosan taurocholate and glycocholate. The observed capacities of the freeze-dried salts for olive oil were 22
g oil/g of chitosan taurocholate, 60
g oil/g of chitosan glycocholate, and 27
g oil/g of chitosan taurodeoxycholate. The capacities were 22.1
g butter oil/g of chitosan taurocholate and 22.1
g of corn oil/g chitosan taurocholate. These data, substantially much higher than similar data published for plain chitosan and various oils, mean that the lipid uptake mainly takes place by hydrophobic interactions with the insoluble salts formed by chitosan upon contact with bile. The profile of fatty acids and some components of the unsaponifiable (cholesterol, α-tocopherol and γ-tocopherol) were not different in treated and untreated lipids. A model for the action of chitosan in vivo is discussed.
Display omitted
•A model with generic wine chemical composition, including volatiles, was prepared.•Commercial overcoated fiber was used to extract volatiles from wine and wine model.•Headspace, ...direct immersion and combined direct immersion-headspace were compared.•Different extraction temperatures (T) were compared (25, 35 and 45 °C).•Extraction mode, contrarily to T, provided an important effect on extraction efficiency.•Considering analytes volatility, combined mode provided a more balanced extraction.
In this study, a comparison of the efficiency of the commercially available polydimethylsiloxane/divinylbenzene (PDMS/DVB) overcoated (OC) fiber used in direct immersion (DI) or in headspace (HS), has been performed by extracting volatiles through solid-phase microextraction (SPME) from a red wine and from a wine model to confirm the results. It was also investigated if a combination of DI followed by HS in a single assay (DI-HS) can provide improvements as compared to the use in DI or in HS only. Furthermore, the use of OC fiber in HS mode was compared with the use of the triphasic phase (TP, in PDMS/CAR/DVB), known to provide good results in this application. To have information also on fiber specificity, the detected analytes were subdivided into three classes depending on their boiling point. Results show that: OC fiber gives slightly better performance as compared to TP fiber, demonstrating a high efficiency of the OC fiber also in HS mode. Then, comparing the use of the commercial OC fiber in HS, DI and in the combined DI-HS mode, explored for the first time in this study to extract volatiles from wine, the combination DI-HS resulted to provide a more balanced efficiency for all the three groups of analytes, thus being a good compromise when the analytes have a broad range of volatility. Principal component analysis (PCA) and the design of experiment (DoE) were exploited to plan experiments and to help interpreting the results, highlighting that the combined DI-HS approach can be successfully applied to the characterization of wines and of other matrices, where analytes of interest have a wide range of volatility.
PDF
