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Sacha inchi ( Plukenetia huayllabambana ) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu ( Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato ( Solanum tuberosum andigenum, and elderberry fruit ( Sambucus peruviana ). Gum Arabic and the ternary combination of gum Arabic (GA) + maltodextrin (MD) + whey protein isolate (WPI) at different formulations were used as coating materials for the encapsulation process using spray-drying. The moisture content, particle size distribution and morphology, total phenolic content, antioxidant activity, fatty acid and sterol composition, oxidative stability, and shelf-life were evaluated. Co-microcapsules of sacha inchi ( P. huayllabambana ) oil with camu camu skin extract (CCSE) at 200 ppm encapsulated with GA + MD + WPI had the highest total polyphenol content (4239.80 µg GAE/g powder), antioxidant activity (12,454.00 µg trolox/g powder), omega-3 content (56.03%), β-sitosterol (62.5%), greater oxidative stability (Oxidation Onset temperature of 189 °C), higher shelf-life (3116 h), and smaller particle sizes (6.42 μm). This research enhances the knowledge to obtain microcapsules containing sacha inchi ( P. huayllabambana ) oil with natural antioxidant extracts that could be used for the development of functional foods. Further research is needed to study the potential interactions and their influence between the bioactive components of the microcapsules and the challenges that may occur during scale-up to industrial production.

The aim of this work was to understand the actual content of mineral oil hydrocarbons (MOH) in olive pomace oil in order to contribute to the monitoring requested by EFSA for the food groups making a relevant impact on human background exposure. Such information will complement both the information inferred from the limits established by the EU and the interpretation of the coming toxicological risk assessment. At the same time, the origin of such a group of compounds is discussed. From the raw material to the commercial product, olive pomace oils were sampled and analyzed at different points and/or conditions. Through the ultimate online HPLC-GC-FID system, we gathered information on the MOH concentrations and molecular mass profiles (C-fractions), and through GCxGC-TOF/MS, we identified the key structures that prove the innocuousness of the mineral oil aromatic hydrocarbon (MOAH) fraction. Our approaches provided chromatographic signals on the C10-C50 range, rendering 33-205 mg/kg mineral oil saturated hydrocarbon (MOSH) and 2-55 mg/kg MOAH in the commercial product. The results confirmed that the C25-C35 cut is the main fraction to which humans are exposed via olive pomace oil, showing concentrations highly dependent on the extraction process. Moreover, the identification of the main MOAH groups showed that in olive pomace oil, mainly 1- and 2-ring species were present, being virtually free of the carcinogenic 3-7 ring aromatics.

Mild refined olive oil obtained by neutralization and/or by soft deodorization at a low temperature and its blending with extra virgin olive oil (EVOO) is not allowed and is difficult to detect. Chlorophyll derivatives, pheophytins and pyropheophytin, and their relative proportions were proposed as parameters to detect such processes. The objective of this study is to determine changes in EVOO, in terms of pheophytins and pyropheophytin, occurring after several well-controlled mild refining processes. The changes on those chlorophyll pigments due to the processes depend on the temperature, stripping gas, acidity and oil nature. The data obtained show that, at temperatures below 100 °C, the rate at which pyropheophytin a is formed (R a ) is lower than the rate at which pheophytins a+a' disappear (R a+a' ). As a consequence, the R a+a' and R a ratios are considered to be directly linked to pheophytins a+a' decrease instead of to pyropheophytin a formation. Stripping gas very slightly affects the transformation of the chlorophyll pigments; actually both acidity and N 2 enhance the increment in the R a+a' and R a ratios. In relation to the oil nature, the higher the initial pheophytin a+a' content, the higher the increase in the R a+a' and R a relations.

The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect soft deodorization treatment. In this study, an off-line HPLC-GC-FID method for determination of FAEEs is presented, revising the preparative step and the GC injector required by the official method (EU Reg. 61/2011). After optimization, the method was validated in-house by analyzing several parameters (linearity, limit of detection LOD, limit of quantification LOQ, robustness, recovery, precision, and accuracy) to determine its effectiveness. Linearity was measured in the 2.5-50 mg/L range; furthermore, intra-day and inter-day precision values were lower than 15%, while the LOD and LOQ were lower than 1 and 1.5 mg/kg, respectively, for all compounds considered. The main advantages of this revised protocol are: (i) significant reduction in time and solvents needed for each analytical determination; (ii) application of HPLC as an alternative to traditional LC, carried with manually packed glass columns, thus simplifying the separation step.