Technological processes study for high value health ingredients and foods production

This PhD thesis describes set up of technological models for obtaining high health value foods and ingredients that preserve the final product characteristics as well as enrich with nutritional components. In particular, the main object of my research has been Virgin Olive Oil (VOO) and its important antioxidant compounds which differentiate it from all other vegetables oils. It is well known how the qualitative and quantitative presence of phenolic molecules extracted from olives during oil production is fundamental for its oxidative and nutritional quality. For this purpose, agronomic and technological conditions of its production have been investigated. It has also been examined how this fraction can be better preserved during storage. Moreover, its relation with VOO sensorial characteristics and its interaction with a protein in emulsion foods have also been studied. Finally, an experimental work was carried out to determine the antioxidative and heat resistance properties of a new antioxidant (EVS-OL) when used for high temperature frying such as is typically employed for the preparation of french fries. Results of the scientific research have been submitted for a publication and some data has already been published in national and international scientific journals.

Individuazione e caratterizzazione dei prodotti di degradazione ossidativa dei secoiridoidi nell'olio vergine di oliva mediante tecniche analitiche innovative

Lo scopo di questo lavoro di tesi è la caratterizzazione dei prodotti di ossidazione di diversi fenoli idrofili contenuti nell’olio vergine d’oliva come idrossitirosolo, tirosolo e la forma dialdeidica dell’acido decarbossimetil elenolico legato all’idrossitirosolo, e la loro identificazione nel prodotto durante la conservazione. L’obiettivo della ricerca è trovare degli indici analitici che possono essere usati sia come marker di “freschezza” dell’olio vergine di oliva sia nella valutazione della “shelf life” del prodotto stesso. Due sistemi di ossidazione sono stati usati per ossidare le molecole sopracitate: ossidazione enzimatica e ossidazione di Fenton. I prodotti di ossidazione sono stati identificati come chinoni, dimeri e acidi.

Quality control of virgin olive oils with regard to different storage and shipment conditions

Virgin olive oil(VOO) is a product characterized by high economic and nutritional values, because of its superior sensory characteristics and minor compounds (phenols and tocopherols) contents. Since the original quality of VOO may change during its storage, this study aimed to investigate the influence of different storage and shipment conditions on the quality of VOO, by studying different solutions such as filtration, dark storage and shipment inside insulated containers to protect it. Different analytical techniques were used to follow-up the quality changes during virgin olive oil storage and simulated shipments, in terms of basic quality parameters, sensory analysis and evaluation of minor components (phenolic compounds, diglycerides, volatile compounds). Four main research streams were presented in this PhD thesis: The results obtained from the first experimental section revealed that the application of filtration and/or clarification can decrease the unavoidable quality loss of the oil samples during storage, in comparison with unfiltered oil samples. The second section indicated that the virgin olive oil freshness, evaluated by diglycerides content, was mainly affected by the storage time and temperature. The third section revealed that fluctuation in temperature during storage may adversely affect the virgin olive oil quality, in terms of hydrolytic rancidity and oxidation quality. The fourth section showed that virgin olive oil shipped inside insulated containers showed lower hydrolytic and oxidation degradation than those without insulation cover. Overall, this PhD thesis highlighted that application of adequate treatment, such as filtration or clarification, in addition to a good protection against other external variables, such as temperature and light, will improve the stability of virgin olive oil during storage.

Advanced solutions for authenticity and quality of virgin olive oils

This Ph.D. project aimed to the development and improvement of analytical solutions for control of quality and authenticity of virgin olive oils. According to this main objective, different research activities were carried out: concerning the quality control of olive oil, two of the official parameters defined by regulations (free acidity and fatty acid ethyl esters) were taken into account, and more sustainable and easier analytical solutions were developed and validated in-house. Regarding authenticity, two different issues were faced: verification of the geographical origin of extra virgin (EVOOs) and virgin olive oils (VOOs), and assessment of soft-deodorized oils illegally mixed with EVOOs. About fatty acid ethyl esters, a revised method based on the application of off-line HPLC-GC-FID (with PTV injector), revising both the preparative phase and the GC injector required in the official method, was developed. Next, the method was in-house validated evaluating several parameters. Concerning free acidity, a portable system suitable for in-situ measurements of VOO free acidity was developed and in-house validated. Its working principle is based on the estimation of the olive oil free acidity by measuring the conductance of an emulsion between a hydro-alcoholic solution and the sample to be tested. The procedure is very quick and easy and, therefore, suitable for people without specific training. Another study developed during the Ph.D. was about the application of flash gas chromatography for volatile compounds analysis, combined with untargeted chemometric data elaborations, for discrimination of EVOOs and VOOs of different geographical origin. A set of 210 samples coming from different EU member states and extra-EU countries were collected and analyzed. Data were elaborated applying two different classification techniques, one linear (PLS-DA) and one non-linear (ANN). Finally, a preliminary study about the application of GC-IMS (Gas Chromatograph - Ion Mobility Spectrometer) for assessment of soft-deodorized olive oils was carried out.