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Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach.
Food Res Int. 2018 03; 105:507-516.FR

Abstract

In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected to a frying process to comparatively assess chemical and physical changes and heat stability. Oxidation progress was monitored by measuring oil quality changes such as peroxide value, free acidity, K232, K268, and fatty acid composition as well as minor compound content, phenols, α-tocopherol, and carotenoids. An UHPLC/QTOF-MS metabolomics approach discriminated the two oil samples based on their chemical changes during frying, identifying also the phenolic classes most exposed to statistically significant variations. Partial least square discriminant analysis and volcano analysis were applied together to identify the most significant markers allowing group separation. The decrease in total phenolic content was lower in EVOOCar than in EVOO during frying. Monounsaturated and polyunsaturated fatty acids showed a significant percentage loss, 3.7% and 17.2%, respectively, in EVOO after 180min frying at 180°C, while they remained constant or slightly changed in EVOOCar. Zeaxanthin added to the oil rapidly decreased during the frying process. These findings showed that the addition of a carotenoid extract from L. barbarum can help to improve the oxidative stability of extra-virgin olive oil.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Blasi F
Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
Rocchetti G
Institute of Food Science and Nutrition, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy.
Montesano D
Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy. Electronic address: domenico.montesano@unipg.it.
Lucini L
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy.
Chiodelli G
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy.
Ghisoni S
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy.
Baccolo G
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy.
Simonetti MS
Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
Cossignani L
Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.

MeSH

CarotenoidsChromatography, High Pressure LiquidCookingFatty Acids, UnsaturatedFood HandlingHot TemperatureHydrogen-Ion ConcentrationLyciumMass SpectrometryMetabolomicsOlive OilOxidation-ReductionPeroxidesPhenolsTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29433242

Citation

Blasi, F, et al. "Changes in Extra-virgin Olive Oil Added With Lycium Barbarum L. Carotenoids During Frying: Chemical Analyses and Metabolomic Approach." Food Research International (Ottawa, Ont.), vol. 105, 2018, pp. 507-516.
Blasi F, Rocchetti G, Montesano D, et al. Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach. Food Res Int. 2018;105:507-516.
Blasi, F., Rocchetti, G., Montesano, D., Lucini, L., Chiodelli, G., Ghisoni, S., Baccolo, G., Simonetti, M. S., & Cossignani, L. (2018). Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach. Food Research International (Ottawa, Ont.), 105, 507-516. https://doi.org/10.1016/j.foodres.2017.11.061
Blasi F, et al. Changes in Extra-virgin Olive Oil Added With Lycium Barbarum L. Carotenoids During Frying: Chemical Analyses and Metabolomic Approach. Food Res Int. 2018;105:507-516. PubMed PMID: 29433242.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach. AU - Blasi,F, AU - Rocchetti,G, AU - Montesano,D, AU - Lucini,L, AU - Chiodelli,G, AU - Ghisoni,S, AU - Baccolo,G, AU - Simonetti,M S, AU - Cossignani,L, Y1 - 2017/11/26/ PY - 2017/08/12/received PY - 2017/11/02/revised PY - 2017/11/22/accepted PY - 2018/2/14/entrez PY - 2018/2/13/pubmed PY - 2019/9/17/medline KW - Carotenoids KW - Chemical changes KW - Extra-virgin olive oil KW - Goji berries KW - HPLC-MS KW - Metabolomics SP - 507 EP - 516 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 105 N2 - In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected to a frying process to comparatively assess chemical and physical changes and heat stability. Oxidation progress was monitored by measuring oil quality changes such as peroxide value, free acidity, K232, K268, and fatty acid composition as well as minor compound content, phenols, α-tocopherol, and carotenoids. An UHPLC/QTOF-MS metabolomics approach discriminated the two oil samples based on their chemical changes during frying, identifying also the phenolic classes most exposed to statistically significant variations. Partial least square discriminant analysis and volcano analysis were applied together to identify the most significant markers allowing group separation. The decrease in total phenolic content was lower in EVOOCar than in EVOO during frying. Monounsaturated and polyunsaturated fatty acids showed a significant percentage loss, 3.7% and 17.2%, respectively, in EVOO after 180min frying at 180°C, while they remained constant or slightly changed in EVOOCar. Zeaxanthin added to the oil rapidly decreased during the frying process. These findings showed that the addition of a carotenoid extract from L. barbarum can help to improve the oxidative stability of extra-virgin olive oil. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29433242/Changes_in_extra_virgin_olive_oil_added_with_Lycium_barbarum_L__carotenoids_during_frying:_Chemical_analyses_and_metabolomic_approach_ DB - PRIME DP - Unbound Medicine ER -