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Supplementation of omega-3 fatty acids is considered a valuable strategy to supply the low intake of these fatty acids. Thus, the safety of the supplements is an important milestone. Because of that, we analyzed 20 unflavored supplements sold in the French market for fatty acid and triglyceride composition, for EPA and DHA, and for tocol content, as well as for oxidative status. This study found that only 2.5% of the supplements did not meet their label claims for omega-3 content. TAG analysis showed high variability among the triglyceride distribution, and the same trend was also noticed for the tocol content; in fact, a high variability of the distribution of the six tocols (four tocopherols and two tocotrienols) was found among the samples. Of the tested products, all of them complied with peroxide value, p-anisidine value, and Totox values established by the Global Organization for EPA and DHA Omega-3s (GOED) and were not oxidized. [ABSTRACT FROM AUTHOR]

The objective of this study was to compare the effect of traditional sun-drying method (TM) with four alternative dehydration methods [(a) multiple horizontal wires (MHW), (b) multiple vertical pallets (MVP), (c) low greenhouse (LGH) and (d) hot-air dryer treatment (HAD)] on phenolic composition, oenological parameters, aroma potential and browning compounds of musts obtained from dehydrated grapes ( Vitis vinifera cv. ‘Xynisteri’). Dehydrated grapes of the examined cultivar are being used to produce ‘Commandaria’ dessert wine, a protected designation of origin product in Cyprus. LGH and HAD treatments led to a significant reduction of the dehydration period. Soluble solid contents were used to monitor the progress of dehydration process; no changes among the examined dehydration methods in reducing sugar composition were found. Notably, HAD led to a dramatic rise (3.2-fold) of titratable acidity that was obviously not related only to the concentration effect. Furthermore, all dehydration methods concentrated total bound volatiles and induced the formation of brown pigments. Based on the Folin-Ciocalteu index, only HAD and LGH induced a significant increase in total phenolic content in dehydrated grape musts. Subsequently, forty phenolic compounds were identified and quantified by LC-DAD-qTOF-MS. Results showed a significant effect of dehydration methods that vary according to the different groups of phenolic compounds considered. Similarly to Folin-Ciocalteu index, HAD and LGH methods increased significantly the phenolic content in grape musts, whereas MHW and MVP methods increased it slightly higher than the concentration factor. Flavonols, flavan-3-ols and flavanonols were the most affected polyphenolic groups. A significant increment of hydroxybenzoic and hydroxycinnamic acids, the predominant groups of phenolic compounds found in ‘Xynisteri’ grapes, was monitored. Taking into consideration that HAD cannot be exploited under the existing legal framework, LGH showed the greatest potential for the production of high quality dehydrated ‘Xynisteri’ grape must. [ABSTRACT FROM AUTHOR]

Grapes's sun-dried process is one of the most critical steps in the production of ‘Commandaria’, a dessert wine product that is exclusively produced in Cyprus and derived from must obtained from two indigenous grape cultivars, namely ‘Mavro’ and ‘Xynisteri’. Despite its significant economic importance, no data regarding the primary and secondary metabolites of the aforementioned cultivars exist. Thus, in the current study, the effect of sun drying process on the qualitative attributes and phenolic profile of ‘Mavro’ and ‘Xynisteri’ musts was dissected. Musts were analyzed at harvest and at the end of the sun-drying process that corresponds to ca. 30–40% water loss. Results highlighted significant differences in chemical composition of the must before and after the sun-drying process. Except for the increase of soluble solids content, a significant increment in glucose, fructose, total acidity, total phenols and total flavonoids contents was monitored. Subsequently, forty-two phenolic compounds were identified by LC-DAD-qTOF-MS revealing the polyphenolic fingerprint of the two cultivars. Results also indicated that changes in the phenolic composition of the obtained must are not only correlated with the dehydration effect, but both synthesis or degradation reactions occurred. In particular, the increases in the concentration of hydroxybenzoic acids were higher than the concentration effect for both cultivars. Regarding to hydroxycinnamates, dehydration caused a six-fold increase of hydroxycinnamic acid content in both cultivars. Intriguingly, the concentration of some hydroxycinnamic acids such as caffeic acid dihexoside and fertaric acid isomer went descending. Although the degradation of the internal side of the skin facilitate improved extractability from the skins to the grape pulp and therefore to the grape must, the sun-drying process may also induced stilbene and lignans synthesis production. A significant effect of dehydration on the postharvest biosynthesis of three groups of flavonoids (flavonols, flavan-3-ols, flavanonols), was also observed. This study sheds some light in the substantial changes that occur in specific metabolites during the sun drying process; such metabolites can be considered as potential factors that may determine organoleptic characteristics and biological properties of the end-product. [ABSTRACT FROM AUTHOR]

Highlights: [•] Quinoa is a good source of saponins and phenolic compounds. [•] A pearling degree of 30% was necessary to obtain sweet quinoa. [•] Pearling process is a promising sustainable method to obtain sweet quinoa. [Copyright &y& Elsevier]

Abstract: A Fourier transform infrared spectroscopy–Partial Least Squares (FTIR–PLS) strategy for the determination of the quality of olive fruits and the respective virgin olive oil (VOO) has been developed. This methodology has been demonstrated as able to correlate the level of fly attack in olive oils with their FTIR spectra. A multivariate calibration model was built by the PLS algorithm using the 4000–700 cm−1 spectral range on pretreated data and an evaluation of some of the usual quality parameters of VOO (free acidity, fatty acids composition, oxidative stability by OSI time and phenolic compounds obtained by capillary electrophoresis) and was performed to corroborate the real influence of fly attack on the quality of the oils. Furthermore, the evaluation of the FTIR data showed some differences in the regions of the fatty acids and phenolic compounds depending on the percentage of fly attack on the olives. This non-destructive method easily allows a non-destructive measure and, at the same time, establishes the level of Bactrocera oleae attack in olive fruit thus analysing directly the olive oil obtained without any previous treatment. [Copyright &y& Elsevier]

Abstract: The aim of this paper was to use the air classification technology to produce barley flours enriched in phenolic compounds and to obtain naturally enriched ingredients for pasta and bakery industry. Phenolic compounds in barley have been described in literature using different methodologies that are not easily comparable. This paper describes a comparative study between different separative and spectrophotometric methods to determine free and bound phenolic compounds in barley flours and their air classified fractions from three different cultivars grown in the same experimental field. To this end, reversed phase-high performance liquid chromatography, micellar electrokinetic chromatography, and spectrophotometric determinations were applied. The barley phenolic compounds analyzed included mainly catechins and proanthocyanidins as free phenols, and hydroxycinnamic acids and their derivatives as bound phenols. The enriched fractions obtained by air classification showed an increase of free flavan-3-ols of 157–173% compared to whole flour. The same fractions also reported larger concentration of bound phenolic compounds (160–236%) with respect to whole flours. Air classification results a good technique to enrich the flours and to utilize the barley co-products. [Copyright &y& Elsevier]

study on the characterization of Tunisian extra-virgin olive oil varieties produced in their place of origin has been carried out. Due to the influence of the genotype and environmental, agronomic and technological factors on the chemical composition of olive oil and its quality, all the olives studied were collected on the same season, and the oil was obtained under the same processing technique. Several analyses were performed to characterize the different olive oils: free acidity, peroxide value, fatty acid composition, radical scavenging activity, Rancimat assay, pigments content and phenolic compounds by HPLC-MS. In order to evaluate all the results obtained (36 parameters for each variety), different statistical analyses were used to discriminate the extra-virgin olive oil varieties: one-way analysis of variance was performed to check significant differences among cultivars ( p ≤ 0.05); PCA was applied to the data showing that variables such as oleic, linoleic, quinic and vanillic acids, apigenin, luteolin, taxifolin, oleuropein aglycon, pinoresinol acetate, elenolic acid and oxidative stability allowed discriminating among the different varieties of extra-virgin olive oil studied. Besides, LDA model was able to classify the samples depending on their geographical origin in Tunisia (North, Centre and South). [ABSTRACT FROM AUTHOR]

Abstract: The phenolic compounds present in seven samples of olive fruits were analysed by a rapid and resolutive LC–ESI-TOF MS method. All samples were collected during the normal picking period for olive oil production, in central and south Tunisia, and were obtained from the Oueslati variety cultivated in different olive growing areas. In the Tunisian samples, 22 compounds have been characterised by LC–ESI-TOF MS analysis. Results showed no qualitative differences in the phenolic fractions between virgin olive oils from different geographical region. However, significant quantitative differences were observed in a wide number of phenolic compounds. These results permit to use the phenolic fractions as an indicator of each region. [Copyright &y& Elsevier]

The present study aimed to examine how different oils (extra virgin olive oil (EVOO), refined olive oil, high oleic sunflower oil (HOSO), and refined sunflower oil (RSO)) and intermittent deep-frying could influence the levels of glycidols (GD), monochloropropanediols (MCPDs) and acrylamide (AA) in pre-fried French fries. Time and type of oil affected the content of MCPDs, GD, and AA. The migration of MCPDs and glycidols in French fries during the frying was confirmed, but a new formation was also noticed. Extra virgin olive oil showed the lowest MCPDs and GD content (3-MCPD: 0.016–0.27 mg/kg, 2-MCPD < limit of detection (LOD)-0.04 mg/kg, and GD: 0.05–0.14 mg/kg). The 22% of the samples analyzed showed an AA content higher than 500 μg/kg (the limit recommended by the EFSA), 18% corresponded to samples deep-fried with EVOO, and 4% to samples deep-fried with RSO. Moreover, the lowest AA level was found when using HOSO (121.2–250.8 mg/kg). The overall analysis of these results suggests that HOSO could be used as a deep-frying oil, furnishing a good compromise between MCPD accumulation and AA formation. • Intermittent frying contributes to improve the formation of AA, GD and MCPDs. • MCPD and glycidols were transferred from oil to fried potatoes. • High oleic sunflower oil showed the best performance. [ABSTRACT FROM AUTHOR]

BACKGROUND: The effect of leaf removal on postharvest performance of dehydrated grapes has been poorly analyzed. The aim of this study was to evaluate the effect of leaf removal at veraison stage on the metabolites of fresh and dehydrated grapes of two indigenous Cypriot cultivars ('Mavro' and 'Xynisteri'), which are destined for the production of 'Commandaria', a protected designation of origin (PDO) premium sweet wine. RESULTS: Leaf removal led to a reduction of soluble solids, titratable acidity, aroma potential and most of the phenolic groups in the musts of both cultivars. Dehydration led to a significant increase in all of these parameters in both cultivars, being more pronounced in cv. 'Mavro'. Interestingly, leaf removal indicated differential response in the dehydrated product of the cultivars examined; liquid chromatography (LC‐DAD‐qTOF‐MS) data showed a significant decrease in phenolic compounds in 'Xynisteri' must (from 66.73 to 44.15 mg L−1), while 'Mavro' must registered similar values of phenolic compounds (from 94.78 to 96.72 mg L−1), but with a different distribution among phenolic groups. Intriguingly, flavonols and flavan‐3‐ols that present significant health‐promoting properties showed higher concentrations in the must from dehydrated 'Mavro' grapes that were subjected to preharvest leaf removal. CONCLUSIONS: Leaf removal at veraison stage followed by sun drying differentially affected the chemical composition of the examined cultivars. This preharvest application followed by postharvest dehydration was beneficial for cv. 'Mavro', while this was not the case for cv. 'Xynisteri'. The effects of leaf removal in other developmental stages (i.e. pre/post bloom stage) need to be dissected with the ultimate goal of providing an end product with high bioactive content. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

• Addition of polyphenols can mitigate the acrylamide formation in fried potato model. • The added polyphenols are obtained from the olive oil supply chain. • Hydrophobicity and activity of the polyphenols seem to be correlated. • TyAc and HTyAc presented the highest mitigation effects on AA content. • TyAc added to the dough showed around 90 % AA reduction. In order to find innovative protocols to reduce acrylamide (AA), a genotoxin and a probable carcinogen, in foods, several phenolic compounds were considered as additives to a potato derivative. Phenols are obtained from the by-products of the olive production chain. Potato flakes were kneaded with water containing different concentrations of a single phenol: tyrosol (Ty), hydroxytyrosol (HTy), tyrosyl acetate (TyAc), hydroxytyrosyl acetate (HTyAc), caffeic acid and oleuropein. After a cooking step at 175 °C for 4 min, AA was extracted, derivatized with xanthydrol and quantified by GC–MS. The results obtained for Ty, HTy, caffeic acid and oleuropein showed AA reduction ranging from 29 % to 47 %, whereas with TyAc and HTyAc the mitigation effect was noticeably stronger (90 and 75 %). The less polar molecule, TyAc, showed the best inhibition performance. These preliminary results show that phenolic compounds from olive by-products could also be valorized as food starchy additives. [ABSTRACT FROM AUTHOR]