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Utilization of biophenols from Olea Europea productsOlives, virgin olive oil and olive mill wastewater
“Table Olives, Virgin Olive Oil
and Olive Mill Wastewater:
Developments and Potential Solutions”
conference proceedings
Ionian Culture Center
Pyli Agiou Nikolaou, Faliraki, Corfu, Greece
21-22 February 2014
3
Conference Topics• TableOlives:Theprocessingoftableolives.• OliveOil:Effectofariculturalpractices,processingandstorageconditionsandonqualitycharacteristics.• OliveMillWasteWater:Potentialandtechnologiesforvalorisationofresiduesfromoliveoilproduction,identification
ofphenoliccompoundsinOMWWandpotentialuses• OliveOilManagement• OliveOilOrganolepticAssessment
Theconferenceisco-organizedbytheUniversityofIoanninaandRegionofIonianIslands
Organizing & Scientific CommitteeUniversity of Ioannina: Prof.MariaTasioula-Margari,ProjectCoordinator,Prof.MiltiadisI.Karayiannis,Prof.ConstantinosStalikas,Dr.VassilikiKontogianniMr.EvaggelosZikos
Organizing CommitteeRegion of Ionian Islands:Dr.ThaliaLazaridouDr.LavrentiosVasiliadisMrsPolyxeniGeorgiouComitechS.A.
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Table of Contents
Conference Program ....................................................................................................................................................................................... 5
Abstracts.................................................................................................................................................................................................................... 7
RECENT DEVELOPMENTS IN OLIVE OIL SECTOR IN EUROPEAN AND INTERNATIONAL LEVEL ..................................................................................7
THE PROCESSING OF TABLE OLIVES IN GREECE .....................................................................................................................................................................................7
THE ROLE OF AUTOCHTHONOUS MICROORGANISMS IN THE PRODUCTION OF TABLE OLIVES ............................................................................8
IDENTIFICATIONTION OF PHENOLIC COMPOUNDS IN TABLE OLIVES AND SAMPLES OF BRINES DURING TABLE OLIVES FERMENTATION: BIOLOGICAL AND ANTIMICROBIAL ACTIVITY ....................................................................................................................................................9
BIOPHENOLS OF TABLE OLIVES: ASSESSMENT OF THEIR BIOACCESSIBILITY AFTER IN VITRO GASTRO-INTESTINAL DIGESTION .........9
HEALTH CLAIMS AND BIOACTIVE VIRGIN OLIVE PHENOLS. LEGAL REQUIREMENTS AND ANALYTICAL CONCERNS ..............................10
IMPROVEMENT OF VIRGIN OLIVE OIL QUALITY AND BY-PRODUCTS VALORIZATION: NEW TECHNOLOGICAL APPROACHES ...........11
EU REGULATION ON OLIVE OIL QUALITY – LATEST AMENDMENTS .......................................................................................................................................11
CHANGE THAT OCCUR IN THE COMPOSITION OF VOLATILE COMPONENTS OF VIRGIN OLIVE OIL DURING STORAGE, REGARDING DIFFERENT VARIETIES OF GREEK OLIVES ....................................................................................................................................................................12
THE EFFECT OF THERAPY MANURING-FERTILIZATION ON THE PRODUCTIVITY OF THE OLIVE OIL TREE AND OLIVE OIL QUALITY ......................................................................................................................................................................................................................................................................12
SUSTAINABLE AND EFFECTIVE UTILIZATION OF OLIVE MILL WASTEWATER BY APPLYING PHYSICOCHEMICAL AND BIOLOGICAL PROCESSES ...................................................................................................................................................................................................................................13
IMPLEMENTATION OF VALUABLE COMPOUNDS FROM OLIVE MILL WASTEWATER AS ADDITIVES IN FUNCTIONAL FOODS AND COSMETICS ....................................................................................................................................................................................................................................................13
THE GOOD SIDE OF PRO-OXIDATIVE ACTION OF PLANT POLYPHENOLS: AN ACTION MECHANISM FOR PRO-APOPTOTIC ACTIVITY ......................................................................................................................................................................................................................................................................14
THE EFFECTS OF OLIVE MILL WASTEWATER AND THEIR PURE PHENOLIC COMPOUNDS ON ASPERGILLUS FLAVUS GROWTH AND AFLATOXINS PRODUCTION .................................................................................................................................................................................................................15
TOWARD A HIGH YIELD RETENTION AND DEGRADATION OF PHENOLIC CONTENT FROM OLIVE MILL WASTEWATER USING CARBON-BASED NANOMATERIALS AND ZERO-VALENT IRON ..................................................................................................................................................15
ACTIONS FOR THE PROTECTION AND UTILIZATION OF LOCAL PRODUCTION OF QUALITATIVE OLIVE OIL .................................................16
THE CONTRIBUTION OF THE UNION OF AGRICULTURAL COOPERATIVES OF CORFU (EASK) IN THE PROPER MANAGEMENT AND CULTIVATION OF THE OLIVE GROVE OF CORFU IN ADDITION TO HIGH QUALITY AND CERTIFIED OLIVE OIL .................................16
UNDESIRABLE CHEMICAL CHANGES OF OLIVE OIL ..........................................................................................................................................................................17
OPTIMISATION OF EXTRA VIRGIN OLIVE OIL QUALITY AND PROCCESSING ......................................................................................................................17
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Conference Program
Table Olives, Virgin Olive Oil and Olive Mill Wastewater: Developments and Potential Solutions
Friday 21 February 20149:00-9:20 Registration9:20-9:30 Welcomeaddress
SpyrosSpyrou,Governor,RegionofIonianIslands9:30-9:50 BioOleaProjectOverview:ObjectivesandOutcomes.
MariaTasioula-Margari,ProjectCoordinator,UniversityofIoannina AntonioLogrieco,ActingDirector,ISPA-CNR
9:50-10:20 RecentdevelopmentsinoiloliveoilsectorinEuropeanandinternationallevel. ConstantinosStournaras,AssociateDirectorinProductionanduseofagriculturalproducts,MinistryofFoodandAgriculturalDevelopment
Session I. Table OlivesChair: Prof. Miltiadis I. Karayiannis & Dr. Antonio Logrieco10:20-10:40 TheprocessingoftableolivesinGreece.
EfstathiosZ.Panagou,Professor,AgriculturalUniversityofAthens,DepartmentofFoodScienceandTechnology10:40-11:00 Theroleofautochthonousmicroorganismsintheproductionoftableolives.
Authors:GianlucaBleve,MariaTufariello,MirianaDurante,FrancescaA.Ramires,EzioPerbellini,GiovanniMita,FrancescoGriecoandAntonioF.Logrieco
11:00-11:20 Identificationofphenoliccompoundsintableolivesandsamplesofbrinesduringtableolivesfermentation.Biologicalandantimicrobialactivity. Authors:ChytiriAgathi,VasilikiG.Kontogianni,AristidisKallimanisandMariaTasioula-Margari
11:20-11:40 BiophenolsofTableOlives:Assessmentoftheirbioaccessibilityafteranin vitrogastro-intestinaldigestion. Authors:D’AntuonoIsabella,LinsalataVito,LattanzioVeronicaM.T.,CiascaBiancamaria,LogriecoAntonioF.andCardinaliAngela
11:40-12:00 Coffeebreak
Session II. Olive OilChair: Prof. Maria Tasioula-Margari & Dr. Angela Cardinali 12:00-12:30 Healthclaimsandbioactivevirginolivephenols.Legalrequirementsandanalyticalconcerns.
MariaZTsimidou,ProfessorinFoodChemistry,AristotleUniversityofThessaloniki12:30-13:00 Improvementofvirginoliveoilqualityandby-productsvalorization:newtechnologicalapproaches.
Authors:MaurizioServili*,EspostoSonia,SelvagginiRobertoTaticchiAgnese,UrbaniStefania,SordiniBeatrice,VenezianiGianLuca. *MaurizioServili,ProfessorattheFacultyofAgriculture,DipartimentodiScienzeAgrarie,AlimentariedAmbientali,UniversitàdegliStudidiPerugia
13:00-13:20 EURegulationonoliveoilquality.-Latestamendments. EfiChistopoulou,Traineronoliveoilorganolepticassessment
13:20-13:40 Changethatoccurinthecompositionofvolatilecomponentsofvirginoliveoilduringstorage,regardingdifferentvarietiesofGreekolives. Authors:KaliKotsiou,KonstantinosGennatosandMariaTasioula-Margari
13:40-14:00 Theeffectoftherapymanuring-fertilizationontheproductivityoftheolivetreeandoliveoilquality. Authors:EvagelosZikos,AgathaChytiri,BasiliosChouliarasandMariaTasioula-Margari
14:00-15:30 Lunch
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Session III. Olive Mill Waste WaterChair: Prof. Stalikas Konstantinos & Dr. Gianluca Bleve15:30-16:00 Sustainableandeffectiveutilizationofolivemillwastewaterbyapplyingphysicochemicalandbiological
processes. ApostolosVlyssides,ProfessorofSchoolofChemicalEngineering,NationalTechnicalUniversityofAthens
16:00-16:30 Implementationofvaluablecompoundsfromolivemillwastewaterasadditivesinfunctionalfoodsandcosmetics. Dr.CharisM.Galanakis,GalanakisLaboratories,Chania,Greece
16:30-16:50 TheGoodSideOfPro-OxidativeActionOfPlantPolyphenols:AnActionMechanismForThePro-ApoptoticActivity. Authors:LecciRaffaellaM.,LogriecoAntonioF.andLeoneAntonella
16:50-17:10 TheeffectofOliveMillWasteWatersandtheirphenoliccompoundsonAspergillus flavus growth and aflatoxinproduction. Authors:BavaroSimonaL.,CozziGiuseppe,HaidukowskiMiriam,D’AntuonoIsabella,CardinaliAngelaandLogriecoAntonioF.
17:10-17:30 Towardahighyieldretentionanddegradationofphenoliccontentfromolivemillwastewaterusingcarbon-basednanomaterialsandzero-valentiron. Authors:VoulgariDespina-Lyda,KotsiouKali,StalikasKonstantinosandTasioula-MargariMaria
Saturday 22 February 2014
Session I. Olive oil management Chair: Prof. Miltiadis I. Karayiannis & Thalia Lazaridou9:10-9:30 Actionsfortheprotectionandutilizationoflocaloliveoilproduction.
StamatisGkinis,DirectorofAgriculturalEconomy,RegionofIonianIslands9:30-9:50 ThecontributionofCorfuAgriculturalAssociationintherationalmanagementandcultivationoftheCorfu
oliveplantationandintheproductionofhighqualityandcertifiedoliveoil. ChristinaLouvrou,PresidentofAgriculturalAssociationofCorfu
Session II. Olive oil Organoleptic AssessmentChair: Prof. Miltiadis I. Karayiannis & Stamatis Gkinis9:50-10:10 Undesirablechemicalchangesofoliveoil.
EvagelosZikos,Agriculturalist,M.Sc.DecentralizedAdministrationofPeloponisos-WesternGreeceandIonion
10:10-10:30Optimizationofextravirginoliveoilqualityandprocessing. MariaTasioula-Margari,ProjectCoordinator,UniversityofIoannina
10:30-12:00Organolepticassessmentofoliveoil. EfiChristopoulou*andDimitrisDimitrakopoulos** *Traineronoliveoilorganolepticassessment **Oliveoilproducer,memberoftheproducersteamΝΗΛΕΑΣ,memberoftheorganolepticoliveoilpanel ΕΣΒIΤΕ
12:00-12:15 ClosingRemarks Tasioula-MargariMaria,ProjectCoordinator,UniversityofIoannina LogriecoLogrieco,ActingDirector,ISPA-CNR
12:15-13:00 Coffee-Snack
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Abstracts
RECENT DEVELOPMENTS IN OLIVE OIL SECTOR IN EUROPEAN AND INTERNATIONAL LEVELCONSTANTINOS STOURNARASAssociateDirectorinProductionanduseofagriculturalproducts,MinistryofFoodandAgriculturalDevelopment
Currently,weareinastateofchange,bothattheEuropeanaswellasatthegloballevel.AttheEuropeanlevel,changeswhichconcerntheforthcomingreformoftheCommunityAgriculturalPolicy(CAP),thealreadyunifiedCMOstheagricul-turalruraldevelopment,extendingalsotheentirelegislativeframeworkofthesebasiclaws.Inaddition,aboutapproximatelyeighteenmonthsago,theEuropeanCommissionpresentedanActionPlanforstructuralchangesinthepolicyoftheoliveoil,inordertoaddresstheproblemsofthissectorandtoachieveabalanceinit.Thus,lookingforwardto2020,aseriesofactionswereundertakenbytheEuropeanmissionaimingatthequalitycontrol,thereshapingandrestructuringofthesector,andthepromotionofthecompetitionwiththirdcountriesandwiththeIn-ternationalCouncilofOliveOil(IOOC).WithintheframeoftheprogramHorizon2020,intheareaoffoodauthenticity,theEuropeanUnion,considersitasaspecialchallengetobeabletoguaranteethequalityandauthenticityofoliveoil,inordertopreserveitsimage,andintendsfurthertofundtherelevantoperationsinresearchandinnovation,fortheWorkingProgramme2014-2015,with5million€,against0.5million€only,fortheactionsoftheauthenticityofallotherfoodproducts.Worldwide,ofparamountimportanceistheissueofIOOC.InViewoftheexpirationofthecurrentagreementon31.12.2014,discussionshavestartedonitsrevision,itsexpansion,oritsextensionintheframeofUNCTAD.Themostimportantissue,however,concernsitsextensionfortheconsumingcountries,withnochangesofcoursethestandardization,promotion,andmonitoring.
THE PROCESSING OF TABLE OLIVES IN GREECEEFSTATHIOS Z. PANAGOULaboratoryofMicrobiologyandBiotechnologyofFoods,DepartmentofFoodScienceandHumanNutrition,AgriculturalUniversityofAthens,IeraOdos75,Athens,Greece,GR-11855e-mail:[email protected]
TableoliveprocessinghasbeenevolvedoverdecadesinGreeceaccordingtolocalcultureandartisanalpracticesinsmallandmediumscaleinstallations.Today,tableolivesconstituteamajorpartoftheso-calledMediterraneandiettogetherwitholiveoil.Fermentationisanexcellentpreservationtechniqueastheactivityoflacticacidbacteriaresultsintheproductionofavarietyofmetaboliccompounds,inwhichlactateandacetatepredominate,loweringthepHofthebrineanddecreasingthusthepresenceofpathogenicmicroorganisms.Inaddition,antimicrobialcompounds(e.g.ethanol,bacteriocins)producedbycertainstrainsoflacticacidbacteriacontributetoabetterpreservationeffectofthefinalproduct.Greecehasalongtradi-tioninproducingnaturalblackolivesinbrine.Almost50%ofharvestedolivesinthecountryareprocessedasnaturalblackaccordingtowell-establishedprocedures.However,despitethemodernizationoftheGreektableoliveindustryandthestillroomforfurtherimprovementinprocessingthatwouldincreasethecompetitivenessofblackolivesintheinternationalmar-ket.Inrecentyearstherehasbeenarecommendationbypublichealthandregulatoryauthoritiestoreducedietaryintakeofsodiumbecauseofitsassociationtohypertension.ForthisreasonitisnecessaryforthetableoliveindustrytoreducethesaltlevelinblackolivefermentationinordertopromoteavigorouslacticfermentationwithfinalpHandacidityvaluesthatwillensureitsmicrobiologicalstabilityandsensoryattributes,andatthesametimeproduceahealthierproducttoconsumers.Inthiscontext,acriticallevelof8%saltmustbetakenintoaccount,abovewhichthegrowthoflacticacidbacteriaisretardedandsalt-tolerantyeastsprevail,givingaproductwithlessacidityandhigherpHvalues(Tassouetal.,2002).Atthesametime,thepartialsubstitutionofsaltwithotherchloridesaltsmustbetakenintoaccountinanattempttoproducelowsaltolivesforconsumerswhopreferadietlowinsodium(Panagouetal.,2011).Atthesametime,thefunctionalroleoftableolivesisexpectedtogreatlyincreasetheiralreadyimportantnutritionalvalueandconveyafavourableeconomicimpact,especiallyknowingthatsuchproductsoriginateinlessdevelopedregionsoftheEU(Blanaetal.,2014).
References Blana,V.A.,Grounda,A.,Tassou,C.C.,Nychas,G.-J.E.,Panagou,E.Z.(2014)InoculatedfermentationofgreenoliveswithpotentialprobioticLac-
tobacillus pentosus and Lactobacillus plantarumstarterculturesisolatedfromindustriallyfermentedolives.Food Microbiology 38:208-218.Panagou,E.Z.,Hondorimou,O.,Mallouchos,A.,Nuchas,G.-J.E.(2011)AstudyontheimplicationsofNaClreductioninthefermentation
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profileofConservoleanaturalblackolives.Food Microbiology28:1301-1307.Tassou,C.C.,Panagou,E.Z.andKatsaboxakis,K.Z.(2002)Microbiologicalandphysicochemicalchangesofnaturallyblackolivesferment-
edatdifferenttemperaturesandlevelsofNaClinthebrines.Food Microbiology19:605-615.
THE ROLE OF AUTOCHTHONOUS MICROORGANISMS IN THE PRODUCTION OF TABLE OLIVESGIANLUCA BLEVE1, MARIA TUFARIELLO1, MIRIANA DURANTE1, FRANCESCA A. RAMIRES1, EZIO PERBELLINI2, LUIGI CHIRIATTI2, FRANCESCO GRIECO1, MARISTELLA CAPPELLO1, GIOVANNI MITA1, MARIA TASIOULA-MARGARI4 AND ANTONIO F. LOGRIECO3 1 ConsiglioNazionaledelleRicerche-IstitutodiScienzedelleProduzioniAlimentari UnitàOperativadiLecce,viaProv.leLecce-Monteroni-73100LecceITALY2 AgricolaNuovaGenerazioneSoc.Coop.viaProv.leBorgagneKm.1,73025Martano(LE)ITALY3 ConsiglioNazionaledelleRicerche-IstitutodiScienzedelleProduzioniAlimentari
viaAmendola122/O-70126BariITALY4 DepartmentofChemistry,SectionofFoodChemistry,UniversityofIoannina,Ioannina(Greece)e-mail:[email protected]
TableolivesareoneofthemostimportanttraditionalfermentedvegetablesinSouthernEuropean(Italy,GreeceandSpain)countries.IntheGreek-styleproductionsystem,thefruitsareplaceddirectlyintothebrine,thusallowingthenaturalfer-mentationtotakeplace.Thespontaneousfermentations,thatcanlast8–12months,aredrivenbymixedpopulationsofmicroorganisms,mainlytheepiphyticmicrobialpopulationofyeastsandlacticacidbacteria(LAB)(Romeroetal.,2004).Atpresent,theindustrialtableoliveprocessisnotpredictableanddependsontheempiricalexperienceoftheproducers..Inordertoavoidtheunpredictabilityoftheolivespontaneousfermentation,toimprovetheproductiveprocessandtoconstantlyproducehigh-qualityfinalproducts,theuseofstrainsofLABasstarterculturesforoliveproductionhasbeenproposed(SabatiniandMarsilioetal.,2008;Panagouetal.,2008;Blanaetal.,2014).However,inthelastyears,theimpor-tanceandthepotentialapplicationsofyeastsasstartersfortableoliveprocessinghasbeenrecognized(Arroyo-Lópezetal.,2008,2012;Bevilacquaetal.,2012).Objectives:Inthepresentwork,wehavestudiedthemainphysical,chemicalandaromaticparametersofnaturalfermenta-tionsofCellinadiNardò,Leccino,KalamataandConservoleatableolivesinordertodeterminechemicaldescriptorscorre-latedtomicrobiologicalactivitiesandthedynamicsofmicroorganismsinordertoselectLABandyeaststrainsascandidateautochthonousstartercultures.Conclusions.The identifiedchemicaldescriptorscanbesuitableto followthetrendandtocontrol theoutcomeof thefermentationandanewprotocolaimedtotheselectionofLABandyeaststrainsascandidatesautochthonousstartershasbeendevelopedandapplied(Bleveetal.2014a,b).Selectedmicrobialstartershasbeensuccessfullyusedtofermentolivesinpilotandindustrial-scaleandanewmethodfortableoliveproductionhasbeensetup(Bleveetal.2103).Theuseof selected autochthonous starter cultures produced fermented table olives with improved organoleptic, sensorial and nutritionalcharacteristics.
References Arroyo-López,F.N.,Querol,A.,Bautista-Gallego,J.,andGarrido-Fernández,A.(2008).Roleofyeastsintableoliveproduction.Int.J.Food
Microbiol.128,189–196.Arroyo-López,F.N.,Romero-Gil,V.,Bautista-Gallego,J.,Rodriguez-Gómez,F.,Jiménez-Díaz,R.,García-García,P.,etal.(2012).Yeastsintable
oliveprocessing:desirableorspoilagemicroorganisms.Int.J.FoodMicrobiol.160,42–49.BevilacquaA,CorboMR,SinigagliaM. (2012)SelectionofYeastsasStarterCultures forTableOlives:AStep-by-StepProcedure.Front
Microbiol.31;3:194BlanaVA,GrountaA,TassouCC,NychasGJ,PanagouEZ.(2014)InoculatedfermentationofgreenoliveswithpotentialprobioticLacto-
bacilluspentosusandLactobacillusplantarumstarterculturesisolatedfromindustriallyfermentedolives.FoodMicrobiol38:208-18BleveG.,TufarielloM.,DuranteM.,RamiresA.F.,MitaG.,GriecoF.,PerbelliniE.,ChiriattiL.,CappelloM.S.,LogriecoA.F.(2014a)Studyof
naturalfermentationprocessofthetwoItaliantableolivecultivarsandoptimizationofaprotocolforselectionofmicrobialautoch-thonousstarters.(Manuscriptinpreparation)
BleveG.,TufarielloM.,DuranteM.,RamiresA.F.,MitaG.,GriecoF.,PerbelliniE.,ChiriattiL.,CappelloM.S.,Tasioula-MargariM.,LogriecoA.F.(2014b)StudyofnaturalfermentationprocessoftwoGreektableolivecultivarsandselectionofmicroorganismsasautochthonousstarters(Manuscriptinpreparation)
BleveG.,TufarielloM.,DuranteM.,PerbelliniE.,MitaG.,RamiresA.F.,GriecoF.,LogriecoA.F.Metodoperlaproduzionediolivedatavolafermentate.BrevettoMI2013A002063.Dep.11/12/2013
PanagouEZ,SchillingerU,FranzCM,NychasGJ.(2008)Microbiologicalandbiochemicalprofileofcv.Conservoleanaturallyblackolivesduringcontrolledfermentationwithselectedstrainsoflacticacidbacteria.FoodMicrobiol.25(2):348-58.
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Romero,C.,Brenes,M.,Yousfi,K.,Garcia,P.,Garcia,A.,andGarrido,A.(2004).Effectofcultivarandprocessingmethodonthecontentsofpolyphenolsintableolives.J.Agric. FoodChem.52,479-484.
SabatiniN,andMarsilioV.(2008)Volatilecompoundsintableolives(OleaEuropaeaL.,NocellaradelBelicecultivar).FoodChemistry107(2008)1522–1528
IDENTIFICATIONTION OF PHENOLIC COMPOUNDS IN TABLE OLIVES AND SAMPLES OF BRINES DURING TABLE OLIVES FERMENTATION: BIOLOGICAL AND ANTIMICROBIAL ACTIVITYCHYTIRI AGATHI*, KONTOGIANNI G. VASILIKI, KALLIMANIS ARISTEIDIS, TASIOULA-MARGARI MARIADepartmentofChemistry,SectorofIndustrialChemistryandFoodChemistry,UniversityofIoannina,45110,Ioannina,45110,Greece*e-mail:[email protected]
Thisworkisfocusedonthedeterminationofphenoliccompoundscontainedinolives(oilproducingandtableolives)andbrinesduringthetableolivefermentation.Forthisreason,sevendifferentoilproducingvarieties(Asprolia,Thiaki,Liano-lia,Koroneiki,Mavrolia,Skatzolia,Megaritiki) fromwesternGreece(Ionian IslandsandEpirus)atmaturity indexrangingbetween3-4andtwotableolives(Kalamon,Amfissis)atfullmaturitystage,werecollected.ThetableolivessubjectedtospontaneousorusinglabandyeaststartersfermentationaccordingtoGreek-styleprocessingmethod.Changesoccurringinphenoliccompoundsofbrinewereinvestigatedduringthefermentation.Thehighesttotalphenoliccontent,amongtheoilproducingcultivars,wasrecordedinSkatzoliafollowedbyAsprolia,Lianolia,Koroneiki,Thiaki,MavroliaandMegari-tikiwhichcontainthelowestquantity.KalamonshowedhighertotalphenoliccontentcomparedtoAmfissis.Oleuropeinanditsderivatives,decarboxymethyloleuropeinaglycon(3,4-DHPEA-EDA),verbascoside,aswellas, tyrosolandhydroxy-tyrosol,werethemainphenoliccompoundsinolivepulpinallvarieties.DuringthefermentationinAmfissistableolives,bothinbrinesandpulp,thelevelsofcomplexphenoliccompoundsdecreasedandintheendoffermentationthemaincompoundsindentifiedwerehydroxytyrosol,tyrosol,decarboxymethyloleuropeinaglycon,andhydroxytyrosolacyclodi-hydroelenolate.Onthecontrary,duringthethreemonthsfermentationinKalamontableolivesbothinbrinesandpulptherewasn’tobservedsignificantchangeintheprofileofphenoliccompoundsandalsocomplexphenoliccompoundswereidentified,suchas6’-p-coumaroylsecologanosideandcaffeyolesterofsecologanoside.
References1. Willettetal.AmericanJournalofClinicalNutrition1995,61:1402–1406.2. Huangetal.JournaloftheAmericanCollegeofSurgeons2008,407-416.3. Trichopolouetal.Cancer Epidemiology, Biomarkers & Prevention2009,9:869–873.4. Angerosaetal.FoodChemistry2000,68:283-287.5. Estietal.JournalofAgriculturalandFoodChemistry1998,46:32−35.6. Sivakumaretal.ChemistryofNaturalCompounds2005,41,588−591.7. Visiolietal.MedicinalResearchReviews2002,22:65-75.8. Alagnaetal.BMCPlantBiology2012,12:162.9. Gomez-Ricoetal.FoodresearchInternational,2008,41:433-440.10. Vinhaetal.FoodChemistry,2002,89:561-568.11. Patumietal.FoodChemistry,2002,77:27-34.12. Boskouetal.FoodChemistry2006,94:558–564.13. Ruiz-Barbaetal.JournalofAppliedBacteriology1993,74:15-19.14.GutfingerT.Polyphenolsinoliveoils.JournaloftheAmericanOilChemists’Society1981,58(11):966-968.15.Daskalakietal.FoodandNutritionResearch200948(1):31-41.16. IOOC(1984).Documentno.6.InternationalOliveOilCouncil,Madrid.
BIOPHENOLS OF TABLE OLIVES: ASSESSMENT OF THEIR BIOACCESSIBILITY AFTER IN VITRO GASTRO-INTESTINAL DIGESTIOND’ANTUONO I., LINSALATA V., LATTANZIO V.M.T., CIASCA B., LOGRIECO A. F., CARDINALI A.InstituteofSciencesofFoodProduction(ISPA),NationalResearchCouncilofItaly(CNR),viaG.Amendola70126,Bari,Italye-mail:[email protected]
TableolivesareacommodityofgreatimportanceintheMediterraneanbasin.OneofthemostimportantvarietyinApulia(SouthernItaly),is“BelladiCerignola,”thatreceivedthe“ProtectedDenominationofOrigin”(DOP)in2000byEU.Thisculti-
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varismainlystudiedforitsmicrobiologicalaspect1but,actually,lessisknownregardingitsspecificphenoliccompositions.Generally,olivedrupeshavehighconcentrationsofphenoliccompounds(≈1-2%offreshweight2), importantfortheirantioxidant,anti-inflammatoryandantitumoralproperties,withbeneficialeffectonhumanhealth.Themainobjectiveofthepresentstudywasthecharacterizationofphenoliccompoundsfrom“BelladiCerignola”green,blackandnaturalde-bitteredmarketableproducts. Inaddition,theassessmentofbioaccessibilityofthesepolyphenolswasinvestigatedbyusingin vitrogastro-intestinaldigestionmodel3.Themain polyphenols identified by HPLC-DAD and LC-HRMSwere: hydroxytyrosol, tyrosol, caffeic acid, verbascoside,isoverbascoside, caffeoyl-6-secologanoside, comselogoside, luteolin. After in vitro digestion process, all total phenols identifiedwerebioaccessible,apartluteolinthatwasabsentinthedigestivefraction.Inparticular,thebio-accessibilitieswere:84.2%forhydroxytyrosol,100%fortyrosolandcaffeicacid,47%forverbascoside,75%forisoverbascoside,77%forcaffeoyl-6-secologanoside,81%forcomselogoside.Regardingtyrosol,caffeicacidandisoverbascoside,theiramount, inthechimefraction,washigherthannodigestedolive,probablyforhydrolysisandisomerizationsphenomenaoccurredinthegastro-intestinalconditions.Thesedataareingoodagreementwiththeresultsalreadypublishedfortheverbascosidebiaccessibility4.Inconclusion,thedataobtainedprovidepreliminaryinsightonthepotentialforbioavailabilityofthepoly-phenolspresentinacomplexmatrixsuchas“BelladiCerignola”cultivar.
References1. Perricone,etal.2010.J.Food Sci,75(7),M430-M436.2. Romeroetal..2002.J. Agric. Food Chem 50,3835-3839.3. Versantvoortetal..2005Food and Chemical Toxicology,43(1)31-40.4. Cardinalietal..2011J. Food Sci,76:H48-54.
HEALTH CLAIMS AND BIOACTIVE VIRGIN OLIVE PHENOLS. LEGAL REQUIREMENTS AND ANALYTICAL CONCERNSMARIA Z. TSIMIDOULaboratoryofFoodChemistry&Technology,SchoolofChemistry,AristotleUniversityofThessaloniki,54124,Thessaloniki,GRe-mail:[email protected]
Virginoliveoilexceptforbeingrichinthemonounsaturatedoleicacidcontainsaplethoraofminorconstituentssomeofthemappreciatedasbioactivecompounds.Thegroupofpolarphenoliccompounds(simplephenols,phenolicacids,se-coiridoids,lignans,flavonoids)isthemostextensivelyexaminedgroupforbioactivityandmanydifferentpropertieshavebeenassigned to individualcompoundsorextracts.TheRegulation (EC)no1924/2006on“nutritionandhealthclaimsmadeonfoods”statesthatahealthclaimisanystatementaboutarelationshipbetweenfoodandhealth.TheCommis-sionauthorisesdifferenthealthclaimsprovidedtheyarebasedonscientificevidenceandcanbeeasilyunderstoodbyconsumers.TheEuropeanFoodSafetyAuthority (EFSA) is responsible forevaluatingthescientificevidencesupportinghealthclaims.Therearedifferenttypesofhealthclaims.Underarticle13(3)oftheaboveregulationalistofhealthclaims“otherthosereferredtothereductionofdiseaserisk”wasprovisionedandrealisedbythesubsequentregulationReg(EC)no432/2012.Thelattercontainsthelistoftheseclaimsamongwhichoneon“oliveoilpolyphenols”,i.e.hydroxytyrosolanditsderivatives.Thewordingforthisclaimisthat“oliveoilpolyphenolscontributetotheprotectionofbloodlipids”whereasitmaybeused“onlyforoliveoil,whichcontainsatleast5mgofhydroxytyrosolanditsderivatives(e.g.oleuropeincomplexandtyrosol)per20gofoliveoil”.Furthermore,informationisgiventotheconsumerthat“thebeneficialeffectisobtainedwithadailyintakeof20gofoliveoil”.Thepresentationstressesonanalyticalproblemsrelatedtotheaccuratemeasure-mentofthebioactivephenols(analyticalprotocolsfortheirseparation,detectionandquantificationmeans)andtheneedtofindasimple,reproducibleandundisputablemethodtoprotecttheconsumersandavoidunfaircompetition.Examplesforthelatterapproacharegiven.
ReferencesTsimidou,M.Z.Analyticalmethodologies:Phenoliccompoundsrelatedtooliveoiltasteissues.InHandbook of Olive oil: Analysis and properties2dEdition;Aparicio,R.,Harwood,J.Eds.;SpringerScience+businessmedia:NY,2013,pp.311-333.
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IMPROVEMENT OF VIRGIN OLIVE OIL QUALITY AND BY-PRODUCTS VALORIZATION: NEW TECHNOLOGICAL APPROACHESSERVILI MAURIZIO, ESPOSTO SONIA, SELVAGGINI ROBERTO, TATICCHI AGNESE, URBANI STEFANIA, SORDINI BEATRICE, VENEZIANI GIAN LUCADipartimentodiScienzeAgrarie,AlimentariedAmbientaliSezionediTecnologieeBiotecnologiedegliAlimentiUniversitàdegliStudidiPerugiaViaSanCostanzo,s.n.c.06126-Perugia–ItalyTel.+390755857942|Fax+390755857916|e-mail:[email protected]
TheEVOOqualityisstrictlyrelatedtotheconcentrationofthephenolicfractionandvolatilecompounds,whosequalita-tiveandquantitativecompositionisinfluencedbyagronomicaspectsandtechnologicalfactors.Thelipoxygenasepath-way (LOX),catalyzingthebiogenesisofC5andC6saturatedandunsaturatedaldehydes,alcoholsandesters,producesthevolatilecompounds,responsibleforEVOOflavour.Thesecompoundsarerelatedtothe“cutgrass”and“floral”sensorynotesofEVOO.HydrophilicphenolsarethemostabundantnaturalantioxidantsofEVOOalsocontainingtocopherolsandcarotenoids.TheprevalentclassesofEVOOhydrophilicphenolsarephenolicalcohols,lignansandsecoiridoids;theselattercompoundsarethemostimportantphenolsassociatedtothehealthproprietiesand,atthesametime,theyarerespon-sibleforthebitterandpungencysensorynotesofEVOO.Thesecoiridoids(derivativesofoleuropein,demethyloleuropeinandligstroside)canbealsofoundinlargeamountsintheby-productsoftheoilmechanicalextractionprocesssuchasvegetationwatersandpomaces. Inthiscontext,thenewapproachtotheEVOOextractiontechnologies isorientedto-wardstheimprovementofthevirginoliveoilhealthyandsensorypropertiesbyoptimizingtheoilmechanicalextractionprocessconditionsandby-productsvalorisation(stonedolivepomacesandvegetationwaters).DriedStonedOlivePom-aces(DSOPs)canbeusedinfeedinglivestock,asanimalfeedsupplementsthankstoitsphenolicfractioncorrespondingtothatcontainedintheEVOOandvegetationwaters.Thisisconfirmedbyseveralexperimentalinvestigationscarriedoutinthepast.Moreover,thesestudiesprovidedinterestingresultsconcerningtheimprovementofthequalityofmilkanditsderivativeproducts,relevanttothefeedingofbothsmallruminants(sheep)andlargeones(cattleandwaterbuffalo).Thevegetationwatersvalorisationisfocusedontherecoveryofbioactivephenols.Thesecompoundscanbeusedinfoodsprocessingasnaturalantioxidantsandtocontrolpathogenicbacteriabutphenolicextractcanbealsousedtoproducefunctionalfoods.Thelastopportunityissuggestivebecausethesecoiridoidscanbefoundonlyinvirginoliveoilandtableolives,asconsequencetheopportunitytoenrichconventionalfoodssuchasyogurtcheesesnon-alcoholicbeveragestoimprovetheopportunityforhumanconsumptionofthosecompoundscanbeconsideredimportantforhumanhealth.
EU REGULATION ON OLIVE OIL QUALITY – LATEST AMENDMENTSEFI CHRISTOPOULOUExpertchemistofEUandIOC-Traineronoliveoilorganolepticassessmente-mail:[email protected]
TheOliveOilStandardshavespecifiedthephysical,chemicalandorganolepticcharacteristicsofoliveandolive-pomaceoilsandhavestipulatedmethodsofassessingthesecharacteristicsinordertoimprovethequalityofoliveoilandtoprotectitfromitsadulterationwithothervegetableoils.In1991,theEURegulation2568/91wasadoptedanditscontributionintheimprovementofthequalityofoliveoilisun-questioned.Sincethen,thisRegulationhasbeensubjectedtoalotofmodifications,basedonthenewdemandsofthemarketandnewdevelopmentsinthescientificsector.InDecember2013,theECRegulation2568/91wasmodified(R.1348/16-12-2013)onthebasisoftheopinionofchemicalexpertsandinlinewiththeworkcarriedoutwithintheInternationalOliveCouncil(IOC)andthemainmodificationsare:• ThereviewofANNEXIaSamplingofoliveoilorolive-pomaceoildeliveredinimmediatepackagingexceedingornot5
litres.• Thelimitvaluesofthestigmastadienes,waxes,myristicacidandalkylsesters.• Theadoptionofthreedeciciontreesinordertobefacedthedeviationsofsomeoilsfromtheestablishedlimitsregard-
ingcampesterolandΔ7-stignasterol.• Thereviewoftheorganolepticassessmentofoliveoil.• Theadoptionofunifiedmethodfordeterminingtheindividualandtotalsterolsandtriterpenedialcoholscontent.• Theadoptionofglobalmethodenablingthedetectionofextraneousvegetableoilsinoliveoils.Thisperiod,thesubjectofagreatinterestfortheexpertchemistsgroupinBrusselsandIOCisthedecreaseofthequalitycriterialimits.Thelowervaluesinqualitycriteria,thebetterpracticesduringthewholelifeofoliveoilwereapplied.How-
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ever,theoliveoilbeingalivingproduct,undergoesalotofchangesduringitslife(oxidatione.t.c.).AsfarasIamconcerned,theadoptedlimitsinqualitycriteriaaregoodenoughtoensurehighlevelofqualityineachcategory.Certainmodificationscouldbemade,butwemustalwayshaveinmindthattheoilsmustbeincompliancewiththelimitsnotonlyinthetimeoftheirproductionbutuntiltheirconsumption(maybeafter18months).
REFERENCES 1. COMMISSIONREGULATION(EE)No1348/13of16December20132. REPORTOFEXPERTCHEMISTSGROUPONOLIVEOIL(Brussels,1-2October2013)
CHANGE THAT OCCUR IN THE COMPOSITION OF VOLATILE COMPONENTS OF VIRGIN OLIVE OIL DURING STORAGE, REGARDING DIFFERENT VARIETIES OF GREEK OLIVES KALI KOTSIOU, KONSTANTINOS GENNATOS AND MARIA TASIOULA-MARGARI* DepartmentofChemistry,SectionofIndustrialandFoodChemistry,UniversityofIoannina,Ioannina45110,Greece*e-mail:[email protected]
In thiswork, theevolutionof volatile compounds in virginoliveoils, fromdifferentolive varieties, during storagewasstudied.Atotalof45sampleswerecollectedfromregionsofWesternGreece:KoroneikifromZakynthosandKefalanonia,LianoliafromCorfuandPreveza,AsproliafromLefkada,“Thiaki”fromKefaloniaand“Native”fromZakynthos.Thesampleswerestoredinglassbottles(1%headspace),inthedark,attemperatureslowerthan18°Cfor18months.After18monthsofstoragetheresultsforacidvalues,extinctioncoefficients(K232,K270)andperoxidevalueswerewithinthelimitsstatedinEuropeanCommunityRegulationsforvirginoliveoils[1].SPMEwasappliedinordertoevaluatethechangesoccurringinthevolatilecompositionofvirginoliveoilsduringstorage.Wefocusedonthemainsecondaryoxidationprod-uctsderivedfromoleic,linoleicandlinolenicacid.(E)-2-Hexenal,whichisthemostrepresentativecompoundinthevolatilefractionandisresponsibleforthe“green”odour,wasincreasedduringthefirst6monthsofstorageanddecreasedlateron.Amongthevolatileoxidationproducts,thehighestratesofformationwereobservedforpentanal,hexanal,heptanal,2-heptenal andnonanal,whichare responsible for‘rancid”defect.The increasewasmoreevident in the samples fromAsproliaandLianoliavarietythusmoresusceptibletooxidativedegradationthanKoroneiki,“NativefromZakynthos”and“Thiaki”varieties.Thiscouldbeattributedto the fact that thosevarietiesare rich in linoleicacidcontent (Linoleicacid:9-10%and5-8%respectively).Consequently,oliveoilsfrommoreunsaturatedvarietiesmaynotbeabletomaintainthe“extravirgin”category,withrespecttosensorycharacteristics,duringthepermitted18monthsperiodofstorage.
References[1]EuropeanCommission.Regulation2568/91.Off.J.Eur.Communities1991,July11.
THE EFFECT OF THERAPY MANURING-FERTILIZATION ON THE PRODUCTIVITY OF THE OLIVE OIL TREE AND OLIVE OIL QUALITYEVAGELOS ZIKOS1, AGARHA CHYTIRI1, BASILIOS CHOULIARAS2 AND MARIA TASIOULA-MARGARI1* 1DepartmentofChemistry,UniversityofIoannina,45110Ioannina,Greece2DepartmentofHorticulture,FacultyofAgriculturalTechnology,TEIofEpirus,47100Arta,Greece*Correspondingauthore-mail:[email protected]
Thepurposeofthecurrentresearchwastostudytheeffectsoftwoseaweed(AscophyllumnodosumandEckloniamaxima)commercialextracts(MaxicropandKelp-100respectively)onmeanfruitweight,oliveoilqualityandthenutritionalstatusoftheoliveoilcultivar‘LianoliaKerkyras’.TheliquidcommercialextractsMaxicrop(Ascophyllumnodosum)andKelp-100(Eckloniamaxima)wereappliedfoliarlyintreesofcultivar‘LianoliaKerkyras’asfollowing:a)Control,b)Maxicrop(0,4%,15thofJune),c)Maxicrop(0,4%,15thofJune+B(0.01%,25thofJune),d)Maxicrop(0,4%,15thofJune)+Maxicrop(0,4%,15thofJuly),e)Kelp-100(0,2%,15thofJune,f )Kelp-100(0,2%,15thofJune)+B(0.01%,25thofJune),g)Kelp-100(0,2%,15thofJune)+Kelp(0,2%,15thofJuly).Noothersoilfertilizationwasapplied.Thefollowingparameterswereestimated:meanfruitweight,oliveoilcontent,freeacidityandperoxidevalue(PV)oftheoil,skincarotenoidscontentandnutritionalstatusofthetreesaccordingtoleafnutrientanalysis.ThefoliarapplicationofMaxicropadvancedolivefruitmaturation(M.I.)andincreasedoilcontentmorethantheresttreatments.Theapplicationofbothcommercialproductsderivedfromseaweedsdidn’tinfluencesignificantlyoliveoilqualityconcerningfreeacidityandperoxidevaluewhichinalltreatmentprovedthe
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oiltobeVirgin.Alltreatmentsshowedimpressivelyhighamountofcarotenoidsinoliveskin.TheadditionalapplicationofBcausedsignificantincrementcomparedtotheseaweedproductssprayedonce,whiletheapplicationoftheseaweedprod-uctstwice increasedevenmoretheconcentrationofskincarotenoids,withoutsignificantdifferencesbetweenthetwoseaweedcommercialproducts.MaxicropcausedhigherincrementofP,K,Zn,BandCuthanΚelp-100,whereasKelp-100causedhigherincrementofCa,Mg,MnκαιFethanMaxicrop.Thespecificexperimentalconditionsshowedpositivecor-relationofMg,Fe,Mn,CaandKinleaveswithmeanfruitweight.LeafnutrientconcentrationsofP,Κ,CuκαιΒarecorrelatedpositivelytoolivefruitmaturation(M.I.),whereastheconcentrationsofCaandMgarecorrelatednegatively.
SUSTAINABLE AND EFFECTIVE UTILIZATION OF OLIVE MILL WASTEWATER BY APPLYING PHYSICOCHEMICAL AND BIOLOGICAL PROCESSESA. VLYSSIDESSchoolofChemicalEngineering,NationalTechnicalUniversityofAthens,9HeroonPolytechnioustr.,15780,Zografou,Greecee-mail:[email protected],Tel.:+302107723268,Fax:+302107723269
Allolives’treatmentprocesses(olives,oliveoil,olivewoodenresidue)produceliquidandsolidwastes,whichareconsideredtoxic.Thetreatmentofthesewastesbyusingconventionaltechnologies(aerobic/anaerobicbiologicaltreatment,incinera-tion,gasificationetc)provedtobeneithertechnicallynorcosteffective.Thisfacttreatstheoliveoilproductionbycompleteceaseduetotheseriousenvironmentalproblemscaused.TheproposedtechnologyincludesthedetoxificationofwastewaterbyFentonoxidationreactionsandfollowingtheirutilizationbybiologicaltreatmentmethods.Thelatterisachievedbytheimplementationofanaerobicdigestionprocessontheoxidizedwastewaterandtheconsequentmethaneproductionandbyco-compostingtheoxidizedor/andanaerobicdigestedwastewaterwithsolidwastes(olivemillwoodenresidue,leaves,branchesect.),leadingtotheproductionofahighqualitysoilconditioner.Thebiogasproducedcouldbeutilizedforinsituthermalandelectricalenergyproduction.Thetwobiologicalprocessesused(anaerobicdigestionandcomposting)areidealcombined,sincetheanaerobicdigestedwastewatersaretotallyusedincompostingprocess,whiletheexcessthermalenergyproducedbybiogasutilizationcanacceleratetheaerobicbiologicalprocessesresultinginahighqualitybiologicalfertilizer.Theproposedtechnologyiseffectiveandsimpletobeimplemented.Wastewatersderiveeitherfromtwoorthreephaseolivemillcouldbetreated.Thistechnologycanbeimplementedeitherinoneolivemillscaleorincentralwastewatertreatmentplants.Theproposedtechnologycannotonlyeffectivelyfacetheseriousenvironmentalproblemscausedbyolivemillwaste-waterdisposal,butitposesnewperspectivesinolivetreescultivationandoliveoilanditsby-productsmarket.• Thesoilconditionerisproducedexclusivelyfromplants,andithasbeenprovedtobeidealforthebiologicalcultivation
ofmanyproductssuchascitrus,vineyards,aromaticherbals,asparagusetc.Thus,itcanmakethebiologicalolivetreescultivationeffective,becausetheuseofchemicalfertilizersistotallyeliminatedandtheeconomicalprofitperspectiveispromising,sincethepriceofbiologicaloliveoilis1,5timeshigherthantherespectivepriceoftheoliveoilderivingfrom“chemical”cultivation.
• Bytheapplicationoftheproposedtechniqueallthenutrients(K,P,N),whichhavebeenremovedfromthecultivationsoil,couldberecycledbyusingtheproducedbiologicalfertilizer.Bythiswaythesustainabilityofolivetreescultivationandofoliveoilproductionrendersfeasibleandthewholeproposedtechniqueprovedtobeeffectiveandcharacterizedas“clean”technology.
Thistechnologyisalreadyusedby4olivemillsinGreecewithverypromisingresultsandcanbeapromisingalternativeeitherforalltheolivemillownersorforolivetreesandgenerallybiologicalproductscultivators.Keywords:olivemillswastewater,compost,anaerobicdigestion,olivetreesbiologicalcultivation
IMPLEMENTATION OF VALUABLE COMPOUNDS FROM OLIVE MILL WASTEWATER AS ADDITIVES IN FUNCTIONAL FOODS AND COSMETICSCHARIS M. GALANAKISGalanakisLaboratories,Skalidi34,GR-73131,Chania,Greece.PhenolivAB,Rinnebäcksvägen13,SE-22731,Lund,Swedene-mail:[email protected]
Olivemillwastewaterisarichsourceofpolyphenolsandothervaluablecompounds,whiletheircommercialimplementa-tionisnowadaysareality[1,2].GalanakisLaboratoriespioneertothisdirectionbyco-foundingacompanyfortherecovery
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ofpolyphenolsfromolivemillwastewater(PhenolivAB,Sweden,[3])andcontributingtotheirresearchanddevelopmentefforts.Phenolivownsapatentedmethodology[4]forthephysicochemicalseparationofpolyphenolsanddietaryfibersintwodifferentproducts:(a)anextractrichinpolyphenols(Lundolive)and(b)aninsolubleresiduerichinpectin(Pectinolive).Pectinolivecanreplacefatinmeatorotherfoodproducts.Lundolivehasstrongantioxidantactivityandcontainshydroxy-tyrosol,asubstanceapprovedbytheEuropeanFoodSafetyAuthorityformaintaininghealthyLDL-cholesterollevelandprotectinglipidsagainstoxidation[5].LundoliveisalreadybeingusedasanadditivebyaSwedishchocolatemanufacturer,whileitsimplementationinvegetableoils,bakeryproductsandcosmetics(i.e.sunscreens,sunprotectionfactor-booster)istodayinvestigatedwithinaresearchprogramfundedbyGeneralSecretaryofResearchandTechnology.Moreover,Lun-dolivewillbeaddedasanaturalpreservativeofomega-3fattyacidsinsmoothiesthatwillbeavailableintheScandinavianmarketinthenextyears.Othersuggestedapplicationsincludecarbonatedbeverages,chipsandnaturalpreservationofmeatproducts.
References [1]Rahmaniana,N.,Jafari,S.M.,&Galanakis,C.M.(2014).Recoveryandremovalofphenoliccompoundsfromolivemillwastewater.Jour-
naloftheAmericanOilChemists’Society,91,1-18.[2]Galanakis,C.M.(2012).Recoveryofhighadded-valuecomponentsfromfoodwastes:conventional,emergingtechnologiesandcom-
mercializedapplications.TrendsinFoodScience&Technology,26,68-87.[3]http://phenoliv.com/[4]Tornberg,E.,&Galanakis,C.M.(2008).OliveWasteRecovery.WorldIntellectualPropertyOrganization.WO/2008/082343.[5]EuropeanFoodSafetyAuthority(2011)ScientificOpiniononthesubstantiationofhealthclaimsrelatedtopolyphenolsinolive.EFSA
Journal,9:2033.
THE GOOD SIDE OF PRO-OXIDATIVE ACTION OF PLANT POLYPHENOLS: AN ACTION MECHANISM FOR PRO-APOPTOTIC ACTIVITYLECCI R.M.1, LOGRIECO A.F.2 AND LEONE A.1
NationalResearchCouncil,InstituteofScienceofFoodProduction(CNR-ISPA)Lecce,Italy1 NationalResearchCouncil,InstituteofScienceofFoodProduction(CNR-ISPA)Bari,Italy2
e-mail:[email protected]
Oliveoilproductiongenerateshugequantitiesofwasteintheformofolivemillwastewaters(OMWW),whichmayhavegreatenvironmentalimpactbecauseoftheirhighphytotoxicity,toxicityagainstaquaticorganismsandpossiblesuppres-sionofsoilmicroorganisms.However,thisby-productischaracterizedbyahighorganiccomponentincludingnumerousinterestingcompounds,suchaspolyphenolswithvaluablebiologicproperties.ManystudieswerecarriedoutinordertorecoverpolyphenolsbydifferentstrategiesortousetheaqueousextractofOMWWforthepreparationofhighvalueaddedproducts.TheobjectiveofthisworkinthewithinoftheEUprojectBIO-OLEA“UtilizationofbiophenolsfromOlea Europea products -Olives,virginoliveoilandolivemillwastewater”wastoobtainscientificevidencesaboutthebiologicalactivityofseveralcompoundspresentinOMWW,theiractionmechanismsandputativeutilizations.Polyphenolsusuallypresent inOMWWwereconsideredandtheeffectofeachcompoundwasvaluatedonhumanke-ratinocytecellcultureexposedwithdifferenttiming,toultraviolet–Arays(UVA)thatareknownasoneofthemostim-portantetiological factors in thedevelopmentof skindisorders suchas immunosuppression,photo-agingandphoto-carcinogenesis,andcancer.ThisactivitywasaimedtofindoutthepossibleusesofOMWWbasedproductsbydefiningthebiologicalactivityofspecificpolyphenolspresentinOMWW.Understandingbasicactionmechanismsenablesustosupplythegeneralknowledgeonthebiologicalpropertiesofpoly-phenolspresentintheOMWWmatrixandtocontributetothetechnologicalinformationusefultoenabletheproducerstomanagetheOMWW.OMWWrepresentarichsourceofphenolcompoundwithhighantioxidantactivityandvaluableotherbiologicalproper-ties.HereitisproposedthatsomeofthesepolyphenolshavetheabilitytotriggertheapoptosispathwaysmainlyinUVA-damagedcells,viaROSincrease,asanactionmechanismsbehindtheirprotectiveeffect.TheimplementationofoliveoilproductionbymeansofdifferenttechnologiesaimedtopreservetheOMWWqualityandsafetycouldallowtheintegrationoftherecoveryandutilizationofthisby-product,intheoliveoilproductionprocess.
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THE EFFECTS OF OLIVE MILL WASTEWATER AND THEIR PURE PHENOLIC COMPOUNDS ON ASPERGILLUS FLAVUS GROWTH AND AFLATOXINS PRODUCTIONBAVARO S.L.1*, COZZI G.1, HAIDUKOSKI M.1, D’ANTUONO I.1, CARDINALI A.1, TASIOULA M.2, LOGRIECO A. F.1
1InstituteofSciencesofFoodProduction,CNR,ViaG.Amendola122/O,I-70126Bari,Italy*e-mail:[email protected],sectionofIndustrialandFoodChemistry,UniversityofIoannina,Ioannina45110Greece
TheOliveMillWastewater(OMWW)isawasteproductsofoliveoilprocessingand,atthesametime,isalsopotentiallyarichsourceofadiverserangeofphenolswithawidearrayofbiologicalactivities[1,2].AflatoxinsarehighlytoxicandarealsocarcinogenicmetabolitesproducedbyseveralAspergillus species including Aspergillus flavus [3].Thesefungihavebeenreportedascontaminantsofawidevarietyofagriculturalcommoditiesaswellnaturalandprocessedoliveduringpreandpost-harvestphases[3-5].TheaimofthisstudywastoinvestigatetheeffectsofOMWWanditspurephenoliccompoundsontheA.flavusgrowthandAflatoxinB1(AFB1)production.Theultrafiltrate(UF)fractionsofOMWWoffiveGreek(Lianolia,KoroneikiandAsprolia)andItalian(CellinadiNardòandCoratina)olivecultivars(cv)wereaddedtoPDA(PotatoDextroseAgar)andtestedatdifferentconcentrations(5and15%).After6daysofincubationat25°C,atotalinhibitionofA. flavus growthinthesamplesamendedwithOMWWLianoliacv,atamaximumdose(15%)wasobserved.Furthermore,theef-fectsofLianoliaandKoroneikiOMWWonAFB1productionwerecomparedtothecontrol.Thefindingsrevealedthatatthehighestdose(15%),therewasatotalinhibitioninthesampleswithLianoliaOMWW.Resultsalsoshowedareductionbyupto60%insamplestreatedwithKoroneikiOMWW.TheeffectofHydoxytyrosol,Tyrosol,VerbascosideandCaffeicacid,phenoliccompoundsdetectedintheOMWW,wereevaluatedatincreasingdoses(10,50and100mg/L)onAFB1levelsandmyceliumdryweight.Atthehighestdose(100mg/L),Tyrosol,VerbascosideandCaffeicacidshowedasignificantincreaseinmyceliumdryweight,whileareduction(P<0.05)ofAFB1content,rangingfrom80to100%.TheseresultssuggestthatthemechanismsofOMWWextractsandphenoliccompoundsonA. flavus couldbe related toprimarymetabolism,asevidencedbytheeffectsonfungalgrowth,and/orinvolvedinsecondarymetabolismasdemonstratedbytheAFB1levelsdetected.Moreover,OMWWmaybeapromisingnaturalsourceofbioactivecompoundsusefulinfoodsafetycontrol.
References1. MebiroukM,SbailL,LopezM,GonzalezJ.Theabsorptionofpolyphenolsfromoliveoilmillwastewatersbysawdustandbiodegrada-
tionbythefungusPhanerocaetaechrysosporiom.GrasasYAceities.2007;58:366–371.2. CardinaliA,CiccoN,LinsalataV,MinerviniF,PatiS,PieraliceM,TursiN,LattanzioV.Biologicalactivityofhighmolecularweightpheno-
licsfromolivemillwastewater.JAgricFoodChem.2010;58:8585-8590.3. FerracaneR,TafuriA,LogiecoA,GalvanoF,BalzanoD,RitieniA.SimultaneousdeterminationofaflatoxinB1andochratoxinAandtheir
naturalccurrenceinMediterraneanvirginoliveoil.FoodAdditContam.2007;24:173-180.4. GhitakouS,KoutrasK,KanellouE,MarkakiP.StudyofaflatoxinB1andochratoxinAproductionbynaturalmicrofloraandAspergillus
parasiticusinblackandgreenolivesofGreekorigin.FoodMicrobiol.2006;23:612-621.5. CavitBircan.ThedeterminationofaflatoxinsinspicesbyimmunoaffinitycolumnextractionusingHPLC.InternationalJournalofFood
Science&Technology.2005;40:929–934.
TOWARD A HIGH YIELD RETENTION AND DEGRADATION OF PHENOLIC CONTENT FROM OLIVE MILL WASTEWATER USING CARBON-BASED NANOMATERIALS AND ZERO-VALENT IRONVOULGARI DESPINA-LYDA, KOTSIOU KALI, STALIKAS CONSTANTINOS AND TASIOULA-MARGARI MARIADepartmentofChemistry,UniversityofIoannina,Ioannina45110,Greecee-mail:[email protected]
Oliveoilproductionleadstothegenerationofhugeamountsofolivemillwastewaters(OMW),whichisconsideredanimportantenvironmentalpollutionproblem,especiallyintheMediterraneanarea.TheOMWcontains,amongothers,hugeamountsofphenolicconstituents,whichareresponsibleforitsphytotoxicandantibacterialaction.AgreatvarietyoftechnologiesforthetreatmentofOMWhavebeenputforwardthroughtheyears.Inallcases,OMWmustbetreatedtoremovethephenolicfractionbeforeanyfurtherprocess. Inthepresentstudy, innovativeprocessesusingcarbon-basednanomaterialsandzero-valentironhavebeendevelopedforthetreatmentofOMWandthereductionoftheinitialpollutingload.Pre-conditioningbycoagulation-flocculationusingFeSO4•7H2O as the coagulant and an anionic polyelectrolyte(FLOCAN23)[1]astheflocculantwasperformedtoremovethesolidsfromtheOMW.Nanomaterials,such
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asgrapheneandcarbonnanotubeswereusedforretentionofphenolsandFe0/Fe2O3 for the degradation of the phenolic content.TheidentificationandquantificationofthephenoliccompoundswereperformedbyLC/MSandHPLC/UVanalysis,respectively.TheOMWtreatmentwithgrapheneledtoa60%reductionofCODandupto90%oftotalphenols.Theapplicationofmulti-walledcarbonnanotubesshoweda65%reductionofCODand60%oftotalphenols,whereastreatmentwithnano-Fe0/Fe2O3causeda55%reductionofCODand70%oftotalphenols.Alltheprocessesarepromisingfortherecoveryordegra-dationofthephenoliccontentofOMW.
References[1]PapaphilippouP.,etal.Chem.Eng.J.224(2013)82-88.
ACTIONS FOR THE PROTECTION AND UTILIZATION OF LOCAL PRODUCTION OF QUALITATIVE OLIVE OILGINIS STAMATIOS, SVOLIS GEORGIOS, GALAVOU ELENI, LOMIS ANGELOS, VASILIOU IRINIDepartmentofAgriculturalEconomy,RegionofIonianIslands,RegionalUnitofCorfue-mail:[email protected]
Thispresentationanalyzestheactionsfortheprotectionandutilizationofthelocalproductionofqualitativeoliveoil,intheislandofCorfu.Inparticular,referenceismadetotheoliveoilqualitycontrolcriteria.Moreover,themainfactors,thataredirectlyrelatedandmustberespectedinordertoproduceaqualitativeoliveoil,aredeveloped.Onthisbasisthecon-tributionandtheroleoftheDepartmentofAgriculturalEconomyoftheIonianIslandsRegion-RegionalUnitofCorfu–areanalyzed.Finally suggestionsaremade,bearing inmind theprinciplesofenvironmental sustainabilityandsustainabledevelopment,basedontheutilizationandproperpromotionofthelocallyproducedqualitativeoliveoil.
THE CONTRIBUTION OF THE UNION OF AGRICULTURAL COOPERATIVES OF CORFU (EASK) IN THE PROPER MANAGEMENT AND CULTIVATION OF THE OLIVE GROVE OF CORFU IN ADDITION TO HIGH QUALITY AND CERTIFIED OLIVE OILLOUVROU CHRISTINATheUnionofAgriculturalCooperativesofCorfue-mail:[email protected]
Theincreasednutritionalneedsofthepopulationandthedemandforsatisfactionhaveresultedinwastefuluseofpesti-cidesandfertilizers,therebyendangeringthesafetyofproductsproduced.Today,thegeneralpublicisincreasinglyturningtocertifiedfoodproductswhichmeetcertainstandardsthatguaranteehealthyeatingandprotectingtheenvironment.OneoftheobjectivesoftheUnionofAgriculturalCooperativesofCorfuistoorganizethecultivationofolivessothatpro-ducerscanachieve:• moreandbetterqualityproduction• reductionofproductioncosts
Therefore,E.A.S.Kerkyrasduringtheperiodfrom2003-2004startedtoparticipateinEUprogramsforthepurposeofsup-plyinginformation:• abouttheproperwayofcultivatingtheolivegrove• andenvironmentallysafeprocedures.
From2006throughtodayEASKcertifiesagroupofproducersthroughAgro2.1andAgro2.2byapplyingtheIntegratedManagementSystem.Inaddition,E.A.S.Kerkyras,since2008,hasestablishedadepartmentoforganicagriculturethattargets:• providingagriculturaladvicefororganiccultivationoftheolivegrove• providingexpertiseasconsultantsincompletingandsubmittingdocumentationforsubsidizedprogramsfromtheMin-
istryofAgricultureand• thecertificationofproducersinorganicagriculture.
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Since2013,EASKestablishedaChemicalLaboratorygrantedtousbyGREEKAGRICULTURALORGANIZATION-DIMITRAandfunctionsattheInstituteoftheOliveCorfu.Producersareprovidedwithchemicalanalysison:• oliveoil• soiland• olivegroveleafdiagnosis(intheimmediatefuture)TheseanalysesaretargetedatoptimizingtheproductionprocessesofCorfufarmers.
UNDESIRABLE CHEMICAL CHANGES OF OLIVE OILEVAGELOS ZIKOSAgriculturalistM.Sc. DecentralizedAdministrationofPeloponese,WestGreece&Ioniane-mail:[email protected]
Hydrolysisandoxidationarethemainchemicalchangesofoliveoilandmanyfats.Hydrolysisisthemainreasonforthedegradationofoliveoil,whichleadstothereleaseoffattyacidsfromtriglycerides.Itisalsoresponsiblefortheincreaseofacidity,thetasteperversionandthedegradationofthequalityandthecommercialvalueoftheoliveoil.Thehydrolysisofoliveoilisaffectedbymoisture,temperature,specificenzymesandmicroorganisms.Oxidation isoneofthemostcommonandseriousreactionofoliveoil. Ingeneral,all fatsassuchorascomponentsofmanyfoodscontainunsaturatedfattyacidsintheirtriglycerides,whichareeasilyoxidizedatlowtemperatures.Manyoftheproductsofoxidationoftheunsaturatedfattyacidshaveanunpleasantodorandtaste,thusminimizingthequalityoffattymaterials.Theoxidationofoliveoil,altersitsorganolepticcharacteristics(color,smell,taste)andchangessomeofitsphysicalproperties(viscosity).Theoxidationoftheoilandgenerallyallfattymaterialsisduetothesynergeticeffectofseveralfactorssuchasoxygen,temperature,light,thepresenceofmetals,etc.Thealterationsofoliveoil,regardingitssmellandtaste,isnotdueonlytochemicalchanges,butalsotodifferentotherreasonssuchas:1)poortreatmentofoliveoilsproducedfromfruitsinfectedbythefly,2) infectionbyfungaldiseases,3)thepresenceofsmokeintheenvironmentoftheolivemillsandstoragearea4)thestorageofoilforverylongtimewithoutdecantation,5)theresiduesofpesticidesandvolatilehalogenatedsolvents,6)environmentalcontaminantsand7)thehazardoussubstances,whichmigratethroughinappropriatepackagingmaterials.Finally,thestorageoftheoliveoilatlowtemperatures,oftenleadstothecreationofathickening,causedbythecoagula-tionofcertaintriglycerideswhichcontainstearicorpalmiticacidintheirmolecules.
OPTIMISATION OF EXTRA VIRGIN OLIVE OIL QUALITY AND PROCCESSINGMARIA TASIOULA-MARGARI**DepartmentofChemistry,SectionofIndustrialandFoodChemistry,UniversityofIoannina,Ioannina45110,Greece
Virginoliveoil(VOO)representsthemainsourceoffatsinthecountriesoftheMediterraneanbasinwheretheoliveoilpro-ductionisconcentrated.Questionsemergeconcerningoliveoilpurityandnutritionalbenefits.ThenumerousvirginoliveoilProtectedDesignationsofOrigin(PDOs)andProtectedGeographicallyIndications(PGIs)oftheoliveoilisofgreatforth-comingchallenge.Cultivars,pedoclimaticconditionsoftheorchards,andtheiragriculturalpractices,togetherwitholiveripenessandoliveoilbeextractiontechniques,resultinthegreatdiversityofoliveoilchemicalprofiles.TheconcentrationandcompositionofphenoliccompoundsinVOOarestronglyaffectedbyagronomicalandtechnologicalfactors,suchasolivecultivarandplaceofcultivarclimate,degreeofmaturationcropseasonandproductionprocess.Inthisproject,weinvestigatedtheeffectsofprocessingconditionsonthequalityparameters,volatileandphenolicprofileofVOOobtainedfromthreevarietiesofolives,namelyLianolia,AsproliaandKoroneiki.Itcouldbeconcludedthatunderthestudiedrangeofmalaxationtime(35and70min)andtemperature(24and32°C)arelativelylowincreaseintotalphenoliccontentwasobserved,withincreasingtemperature.Hydroxytyrosolderivativescontentwasmainlydecreasedwithincreasingtime.The
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ratiobetweenotho-diphenolstototalphenolswashigherinoliveoilsamplesobtainedbytwophasessystemthanbythreephasessystem.Volatilecompoundswerenotsignificantlyaffectedunderthestudiedrangeofmalaxationtimeandtem-perature.Theratiobetweenotho-diphenolstototalphenolswashigherinoliveoilsamplesobtainedbytwophasesthanthatobtainedbythreephasessystem.Localolivevarietiescontainedahighquantityofphenoliccompounds,suggestingthatmaybeconsideredasarichsourceforbioactivecompounds.
PROJECT PARTNERS
Region of Ionian IslandsAlikes Potamou, 49100, Corfu, Greece
http://www.pin.gov.gr/
Institute of Sciences of Food Production Italian National Research Council
Via Amendola 122/O, BARIhttp://www.ispa.cnr.it/
University of Ioannina – Research CommitteeUniversity Campus, 45110, Ioannina, Greece
http://www.uoi.gr/