Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market

Food Research International

Volumn 109, Issue , 2018, Pages 517-525

  Cicero, Nicola ^a   Albergamo, Ambrogina ^a   Salvo, Andrea ^a   Bua, Giuseppe Daniel ^a   Bartolomeo, Giovanni ^a   Mangano, Valentina ^a   Rotondo, Archimede ^a   Di Stefano, Vita ^b   Di Bella, Giuseppa ^a   Dugo, Giacomo ^a  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY OF PALERMO   (Italy)

Author keywords

Chemical characterization; Cold pressing; Fatty acids; Fruit nut oils; Minerals; Polyphenols; Seed oils; Squalene

Indexed keywords

ANTIOXIDANTS; FATTY ACIDS; FRUITS; MINERALS; OLIVE OIL; PALM OIL;

CHEMICAL CHARACTERIZATION; COLD PRESSING; POLYPHENOLS; SEED OIL; SQUALENE;

OILSEEDS;

COCONUT OIL; MINERAL; MONOUNSATURATED FATTY ACID; OLIVE OIL; PALM OIL; POLYPHENOL; RAPESEED OIL; SQUALENE; VEGETABLE OIL;

BERTHOLLETIA; BRAZIL; CHEMISTRY; COMPARATIVE STUDY; ELECTROSPRAY MASS SPECTROMETRY; FLAME IONIZATION DETECTION; FOOD ANALYSIS; FOOD HANDLING; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MACADAMIA; NUT; PERSEA; PLANT SEED; PROCEDURES; VITIS;

BERTHOLLETIA; BRAZIL; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COCONUT OIL; FATTY ACIDS, MONOUNSATURATED; FLAME IONIZATION; FOOD ANALYSIS; FOOD HANDLING; MACADAMIA; MINERALS; NUTS; OLIVE OIL; PALM OIL; PERSEA; PLANT OILS; POLYPHENOLS; RAPESEED OIL; SEEDS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SQUALENE; VITIS;

EID: 85046657857     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.04.064     Document Type: Article

References (82)

1. Albergamo, A., Bua, G.D., Annuario, G., Rotondo, A., Bartolomeo, G., Costa, R., Dugo, G., Transfer of major and trace elements along the “farm-to-fork” chain of different whole grain products. Journal of Food Composition and Analysis 66 (2018), 212–220.
2. Albergamo, A., Rotondo, A., Salvo, A., Pellizzeri, V., Bua, D.G., Maggio, A., Dugo, G., Metabolite and mineral profiling of “Violetto di Niscemi” and “Spinoso di Menfi” globe artichokes by 1H-NMR and ICP-MS. Natural Product Research 31:9 (2017), 990–999.
3. Allalout, A., Krichène, D., Methenni, K., Taamalli, A., Oueslati, I., Daoud, D., Zarrouk, M., Characterization of virgin olive oil from super intensive Spanish and Greek varieties grown in northern Tunisia. Scientia Horticulturae 120:1 (2009), 77–83.
4. Aparicio, R., Aparicio-Ruı́z, R., Authentication of vegetable oils by chromatographic techniques. Journal of Chromatography A 881:1 (2000), 93–104.
5. Ballus, C.A., Meinhart, A.D., de Souza Campos, F.A., da Silva, L.F.D.O., de Oliveira, A.F., Godoy, H.T., A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil. Food Research International 62 (2014), 74–83.
6. Beveridge, T.H., Girard, B., Kopp, T., Drover, J.C., Yield and composition of grape seed oils extracted by supercritical carbon dioxide and petroleum ether: Varietal effects. Journal of Agricultural and Food Chemistry 53:5 (2005), 1799–1804.
7. Bolling, B.W., Chen, C.Y.O., McKay, D.L., Blumberg, J.B., Tree nut phytochemicals: Composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. Nutrition Research Reviews 24:2 (2011), 244–275.
8. Borges, T.H., Pereira, J.A., Cabrera-Vique, C., Lara, L., Oliveira, A.F., Seiquer, I., Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile. Food Chemistry 215 (2017), 454–462.
9. Bua, D.G., Annuario, G., Albergamo, A., Cicero, N., Dugo, G., Heavy metals in aromatic spices by inductively coupled plasma-mass spectrometry. Food Additives & Contaminants: Part B 9:3 (2016), 210–216.
10. Bua, G.D., Albergamo, A., Annuario, G., Zammuto, V., Costa, R., Dugo, G., High-throughput ICP-MS and chemometrics for exploring the major and trace element profile of the mediterranean sepia ink. Food Analytical Methods 10:5 (2017), 1181–1190.
11. Cheung, S., Szeto, Y., Benzie, I., Antioxidant protection of edible oils. Plant Foods for Human Nutrition (Formerly Qualitas Plantarum) 62 (2007), 39–42.
12. Choo, Y.M., Ng, M.H., Ma, A.N., Chuah, C.H., Hashim, M.A., Application of supercritical fluid chromatography in the quantitative analysis of minor components (carotenes, vitamin E, sterols, and squalene) from palm oil. Lipids 40:4 (2005), 429–432.
13. Clodoveo, M.L., Camposeo, S., Amirante, R., Dugo, G., Cicero, N., Boskou, D., Research and innovative approaches to obtain virgin olive oils with a higher level of bioactive constituents. Olive and Olive Oil Bioactive Constituents 7 (2015), 179–215.
14. Codex Alimentarius, Codex standard for named vegetable oils. Codex-Stan 210. Available on: http://www.fao.org/docrep/004/y2774e/y2774e04.htm#bm4.1, 1999. (Accessed 16 October 2017)
15. Connor, W.E., Importance of n−3 fatty acids in health and disease. The American Journal of Clinical Nutrition 71:1 (2000), 171S–175S.
16. Corsaro, C., Cicero, N., Mallamace, D., Vasi, S., Naccari, C., Salvo, A., Dugo, G., HR-MAS and NMR towards foodomics. Food Research International 89 (2016), 1085–1094.
17. Corsaro, C., Mallamace, D., Vasi, S., Ferrantelli, V., Dugo, G., Cicero, N., 1H HR-MAS NMR spectroscopy and the metabolite determination of typical foods in Mediterranean diet. Journal of Analytical Methods in Chemistry, 2015, 10.1155/2015/175696.
18. Costa, R., Bartolomeo, G., Saija, E., Rando, R., Albergamo, A., Dugo, G., Determination of alkyl esters content in PDO extra virgin olive oils from sicily. Journal of Food Quality, 3078105, 2017, 10.1155/2017/3078105.
19. De Oliveira, M.C., Ramos, J.D., Pio, R., das Graças Cardoso, M., Características fenológicas e físicas e perfil de ácidos graxos em oliveiras no sul de Minas Gerais. Pesquisa Agropecuária Brasileira 47:1 (2012), 30–35.
20. Di Bella, G., Maisano, R., La Pera, L., Lo Turco, V., Salvo, F., Dugo, G., Statistical characterization of Sicilian olive oils from the Peloritana and Maghrebian zones according to the fatty acid profile. Journal of Agricultural and Food Chemistry 55:16 (2007), 6568–6574.
21. Di Stefano, V., Avellone, G., Bongiorno, D., Cunsolo, V., Muccilli, V., Sforza, S., Vékey, K., Applications of liquid chromatography–mass spectrometry for food analysis. Journal of Chromatography A 2012:1259 (2012), 74–85.
22. Di Stefano, V., Avellone, G., Bongiorno, D., Indelicato, S., Massenti, R., Lo Bianco, R., Quantitative evaluation of the phenolic profile in fruits of six avocado (Persea americana) cultivars by ultra-high-performance liquid chromatography-heated electrospray-mass spectrometry. International Journal of Food Properties 20:6 (2017), 1302–1312.
23. Dugo, G., La Pera, L., Di Bella, G.M., Turco, V., Pollicino, D., Torre, G.L., Pellicano, T.M., Sicilian virgin olive oils and red wines: A potentially rich source of antioxidant compound in the Mediterranean diet. Rivista Italiana delle Sostanze Grasse 86 (2009), 163–172.
24. Dugo, G., La Pera, L., Giuffrida, D., Salvo, F., Lo Turco, V., Influence of the olive variety and the zone of provenience on selenium content determined by cathodic stripping potentiometry (CSP) in virgin olive oils. Food Chemistry 88 (2004), 135–140.
25. Dugo, G., Morabito, D., Lo Turco, V., Mavrogeni, E., Di Bella, G., Carotenoidi in oli extravergini di oliva siciliani e pugliesi. Rivista Italiana delle Sostanze Grasse 80:4 (2003), 225–228.
26. Dugo, G., Rotondo, A., Mallamace, D., Cicero, N., Salvo, A., Rotondo, E., Corsaro, C., Enhanced detection of aldehydes in extra-virgin olive oil by means of band selective NMR spectroscopy. Physica A: Statistical Mechanics and its Applications 420 (2015), 258–264.
27. European Commission, Commission implementing regulation (EU) 2015/1833 of 12 October 2015 amending regulation (EEC) no 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Communities L266 (2015), 29–52.
28. Ferreira, B.S., De Almeida, C.G., Faza, L.P., De Almeida, A., Diniz, C.G., Silva, V.L.D., Le Hyaric, M., Comparative properties of Amazonian oils obtained by different extraction methods. Molecules 16:7 (2011), 5875–5885.
29. Ghazani, S.M., García-Llatas, G., Marangoni, A.G., Micronutrient content of cold-pressed, hot-pressed, solvent extracted and RBD canola oil: Implications for nutrition and quality. European Journal of Lipid Science and Technology 116:4 (2014), 380–387.
30. Giuffrida, D., Salvo, F., Salvo, A., Cossignani, L., Dugo, G., Pigments profile in monovarietal virgin olive oils from various Italian olive varieties. Food Chemistry 124 (2011), 1119–1123.
31. Giuffrida, D., Salvo, F., Salvo, A., La Pera, L., Dugo, G., Pigments composition in monovarietal virgin olive oils from various sicilian olive varieties. Food Chemistry 101 (2007), 833–837.
32. Grigoriadou, D., Androulaki, A., Psomiadou, E., Tsimidou, M.Z., Solid phase extraction in the analysis of squalene and tocopherols in olive oil. Food Chemistry 105:2 (2007), 675–680.
33. Gunstone, F., (eds.) Vegetable oils in food technology: Composition, properties and uses, 2011, John Wiley & Sons.
34. Innis, S.M., Dietary (n − 3) fatty acids and brain development. The Journal of Nutrition 137:4 (2007), 855–859.
35. International Olive Council (IOC), Trade standard applying to olive oils and olive-pomace oils. COI/T.15/NC no. 3/rev. 11. Available on: http://www.internationaloliveoil.org/estaticos/view/222-standards, 2009. (Accessed 16 October 2017)
36. Khattab, R., Rempel, C., Suh, M., Thiyam, U., Quality of canola oil obtained by conventional and supercritical fluid extraction. American Journal of Analytical Chemistry, 3(12), 2012, 966.
37. Kornsteiner, M., Wagner, K.H., Elmadfa, I., Tocopherols and total phenolics in 10 different nut types. Food Chemistry 98:2 (2006), 381–387.
38. Lutterodt, H., Slavin, M., Whent, M., Turner, E., Yu, L.L., Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry 128:2 (2011), 391–399.
39. Maguire, L.S., O'sullivan, S.M., Galvin, K., O'connor, T.P., O'brien, N.M., Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. International Journal of Food Sciences and Nutrition 55:3 (2004), 171–178.
40. Manzi, P., Panfili, G., Esti, M., Pizzoferrato, L., Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars. Journal of the Science of Food and Agriculture 77 (1998), 115–120.
41. Marfil, R., Cabrera-Vique, C., Giménez, R., Bouzas, P.R., Martínez, O., Sánchez, J.A., Metal content and physicochemical parameters used as quality criteria in virgin argan oil: Influence of the extraction method. Journal of Agricultural and Food Chemistry 56:16 (2008), 7279–7284.
42. Marina, A.M., Che Man, Y.B., Nazimah, S.A.H., Amin, I., Antioxidant capacity and phenolic acids of virgin coconut oil. International Journal of Food Sciences and Nutrition 60:sup2 (2009), 114–123.
43. Marina, A.M., Man, Y.C., Nazimah, S.A.H., Amin, I., Chemical properties of virgin coconut oil. Journal of the American Oil Chemists' Society 86:4 (2009), 301–307.
44. Miraliakbari, H., Shahidi, F., Lipid class compositions, tocopherols and sterols of tree nut oils extracted with different solvents. Journal of Food Lipids 15:1 (2008), 81–96.
45. Misra, A., Singhal, N., Khurana, L., Obesity, the metabolic syndrome, and type 2 diabetes in developing countries: Role of dietary fats and oils. Journal of the American College of Nutrition 29:sup3 (2010), 289S–301S.
46. Montedoro, G., Servili, M., Baldioli, M., Miniati, E., Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. Journal of Agricultural and Food Chemistry 40:9 (1992), 1571–1576.
47. Morelló, J.R., Romero, M.P., Motilva, M.J., Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars. Journal of Agricultural and Food Chemistry 52:19 (2004), 6002–6009.
48. Moreno, A.O., Dorantes, L., Galíndez, J., Guzmán, R.I., Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana Mill.) oil. Journal of Agricultural and Food Chemistry 51:8 (2003), 2216–2221.
49. Naccari, C., Rando, R., Salvo, A., Donato, D., Bartolomeo, G., Mangano, V., Dugo, G., Study on the composition and quality of several sicilian EVOOs (harvesting year 2015). La Rivista Italiana delle Sostanze Grasse 94 (2017), 231–237.
50. Neo, Y.P., Ariffin, A., Tan, C.P., Tan, Y.A., Phenolic acid analysis and antioxidant activity assessment of oil palm (E. guineensis) fruit extracts. Food Chemistry 122:1 (2010), 353–359.
51. Nevin, K.G., Rajamohan, T., Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation. Clinical Biochemistry 37:9 (2004), 830–835.
52. Noor Lida, H.M., Sundram, K., Siew, W.L., Aminah, A., Mamot, S., TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification. Journal of the American Oil Chemists' Society 79:11 (2002), 1137–1144.
53. Ozdemir, F., Topuz, A., Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period. Food Chemistry 86:1 (2004), 79–83.
54. Pardo, J.E., Fernández, E., Rubio, M., Alvarruiz, A., Alonso, G.L., Characterization of grapeseed oil from different grape varieties (Vitis vinifera). European Journal of Lipid Science and Technology 111:2 (2009), 188–193.
55. Parry, J., Su, L., Luther, M., Zhou, K., Yurawecz, M.P., Whittaker, P., Yu, L., Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils. Journal of Agricultural and Food Chemistry 53:3 (2005), 566–573.
56. Quinn, L.A., Tang, H.H., Antioxidant properties of phenolic compounds in macadamia nuts. Journal of the American Oil Chemists' Society 73:11 (1996), 1585–1588.
57. Rao, C.V., Newmark, H.L., Reddy, B.S., Chemopreventive effect of squalene on colon cancer. Carcinogenesis 19 (1998), 287–290.
58. Rotondo, A., Salvo, A., Gallo, V., Rastrelli, L., Dugo, G., Quick unreferenced NMR quantification of Squalene in vegetable oils. European Journal of Lipid Science and Technology, 2017, 10.1002/ejlt.201700151.
59. Rotondo, A., Salvo, A., Giuffrida, D., Dugo, G., Rotondo, E., NMR analysis of aldehydes in sicilian extra-virgin olive oils by DPFGSE techniques. AAPP Atti della Accademia Peloritana dei Pericolanti, Classe di Scienze Fisiche, Matematiche e Naturali, 89(1), 2011, 2011, 10.1478/C1A8901002.
60. Russo, G.L., Dietary n−6 and n−3 polyunsaturated fatty acids: From biochemistry to clinical implications in cardiovascular prevention. Biochemical Pharmacology 77:6 (2009), 937–946.
61. Ryan, E., Galvin, K., O'connor, T.P., Maguire, A.R., O'brien, N.M., Fatty acid profile, tocopherol, squalene and phytosterol content of Brazil, pecan, pine, pistachio and cashew nuts. International Journal of Food Sciences and Nutrition 57:3–4 (2006), 219–228.
62. Saitta, M., Curto, S.L., Salvo, F., Di Bella, G., Dugo, G., Gas chromatographic–tandem mass spectrometric identification of phenolic compounds in Sicilian olive oils. Analytica Chimica Acta 466:2 (2002), 335–344.
63. Saitta, M., La Torre, G.L., Potortì, A.G., Di Bella, G., Dugo, G., Polyphenols of pistachio (Pistacia vera L.) oil samples and geographical differentiation by Principal Component Analysis. Journal of the American Oil Chemists's Society 91 (2014), 1595–1603.
64. Saitta, M., Salvo, F., Di Bella, G., Dugo, G., La Torre, G.L., Minor compounds in the phenolic fraction of virgin olive oils. Food Chemistry 112:3 (2009), 525–532.
65. Salvo, A., La Torre, G.L., Di Stefano, V., Capocchiano, V., Mangano, V., Saija, E., Dugo, G., Fast UPLC/PDA determination of squalene in Sicilian P.D.O. Pistachio from Bronte: Optimization of oil extraction method and analytical characterization. Food Chemistry 221 (2017), 1631–1636.
66. Salvo, A., La Torre, G.L., Rotondo, A., Mangano, V., Casale, K.E., Pellizzeri, V., Dugo, G., Determination of squalene in organic extra virgin olive oils (EVOOs) by UPLC/PDA using a single-step SPE sample preparation. Food Analytical Methods 10:5 (2017), 1377–1385.
67. Salvo, A., Rotondo, A., La Torre, G.L., Cicero, N., Dugo, G., Determination of 1,2/1,3-diglycerides in Sicilian extra-virgin olive oils by 1H-NMR over a one-year storage period. Natural Product Research 31:7 (2017), 822–828.
68. Samman, S., Chow, J.W., Foster, M.J., Ahmad, Z.I., Phuyal, J.L., Petocz, P., Fatty acid composition of edible oils derived from certified organic and conventional agricultural methods. Food Chemistry 109:3 (2008), 670–674.
69. Schwartz, H., Ollilainen, V., Piironen, V., Lampi, A.M., Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats. Journal of Food Composition and Analysis 21:2 (2008), 152–161.
70. Seneviratne, K.N., Hapuarachchi, C.D., Ekanayake, S., Comparison of the phenolic-dependent antioxidant properties of coconut oil extracted under cold and hot conditions. Food Chemistry 114:4 (2009), 1444–1449.
71. Seneviratne, K.N., Sudarshana Dissanayake, D.M., Variation of phenolic content in coconut oil extracted by two conventional methods. International Journal of Food Science and Technology 43:4 (2008), 597–602.
72. Siger, A., Nogala-Kalucka, M., Lampart-Szczapa, E., The content and antioxidant activity of phenolic compounds in cold-pressed plant oils. Journal of Food Lipids 15:2 (2008), 137–149.
73. Smith, T.J., Squalene: Potential chemopreventive agent. Expert Opinion on Investigational Drugs 9 (2000), 1841–1848.
74. Szydłowska-Czerniak, A., Trokowski, K., Karlovits, G., Szłyk, E., Determination of antioxidant capacity, phenolic acids, and fatty acid composition of rapeseed varieties. Journal of Agricultural and Food Chemistry 58:13 (2010), 7502–7509.
75. Tovar, M.J., Motilva, M.J., Romero, M.P., Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies. Journal of Agricultural and Food Chemistry 49:11 (2001), 5502–5508.
76. Tuberoso, C.I., Kowalczyk, A., Sarritzu, E., Cabras, P., Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry 103:4 (2007), 1494–1501.
77. Venkatachalam, M., Sathe, S.K., Chemical composition of selected edible nut seeds. Journal of Agricultural and Food Chemistry 54:13 (2006), 4705–4714.
78. Villa, B., Calabresi, L., Chiesa, G., Risè, P., Galli, C., Sirtori, C.R., Omega-3 fatty acid ethyl esters increase heart rate variability in patients with coronary disease. Pharmacological Research 45:6 (2002), 475–478.
79. Wall, M.M., Functional lipid characteristics, oxidative stability, and antioxidant activity of macadamia nut (Macadamia integrifolia) cultivars. Food Chemistry 121:4 (2010), 1103–1108.
80. Wiesman, Z., Desert olive oil cultivation: Advanced bio technologies. 2009, Academic Press.
81. Woolf, A., Wong, M., Eyres, L., McGhie, T., Lund, C., Olsson, S., Requejo-Jackman, C., Avocado oil. Moreau, R.A., Kamal-Eldin, A., (eds.) Gourmet and health-promoting specialty oils, 2008, AOCS Press, 73–125.
82. Yang, Y., Ferro, M.D., Cavaco, I., Liang, Y., Detection and identification of extra virgin olive oil adulteration by GC-MS combined with chemometrics. Journal of Agricultural and Food Chemistry 61:15 (2013), 3693–3702.