Дисертації з теми "Extra virgin olive oils"

The research within this thesis sought to determine the ability of various animal derived fats and plant derived oils to support the survival of several pathogenic cocktails over a multitude of storage times. The Salmonella study explored the survival rate of a four strain Salmonella cocktail in beef tallow, pig lard, duck fat, coconut oil, and extra virgin olive oil over seven days at 26˚C and 37˚C storage. The animal fats and the coconut oil supported the survival of the bacteria until the conclusion of the study. The Shiga-toxin producing Escherichia coli study explored the survival rate of a five strain STECs cocktail in extra virgin olive oil over seven days at 26˚C and 37˚C storage. The two Listeria studies explored the survival rate of a four strain Listeria monocytogenes cocktail in extra virgin olive oil over several time periods with different frequencies of sample mixing. In vitro, all genuses showed a 2.5-log cfu/mL to ≥ 7-log cfu/mL reduction in the extra virgin olive oil by the conclusion of the experiments. Extra virgin olive oil was then applied to cooked pork tenderloin, cheddar cheese snack squares, and turkey lunchmeat in hopes of inhibiting the L. monocytogenes cocktail. No reduction was observed.

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.
Near infrared (NIR) spectroscopy prediction models were developed for the rapid determination of the peroxide value, free fatty acid content, specific extinction coefficients at 232 and 270 nm, thiobarbituric acid reactive substances value, pigment, total polyphenol, oleic acid, linoleic acid and saturated fatty acid contents ...

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
Olive oil has been widely used in the cuisine of the Mediterranean basin, due to its organoleptic properties and also to its oxidative thermostability.ascribed to the richness in monounsaturated fatty acids and high concentration of natural antioxidants. Two heating trials were performed to.evaluate the thermostability of two olive oils with the name: “extra virgin olive oil” and “olive oil” (moisture of virgin olive oil with refined olive oil): one of these trial consisted on heating at 180ºC (±2ºC) during 63 hours and the other one was a heating trial with frying periods of frozen potato chips, for 45 hours. Several physico-chemical parameters were evaluated in the different olive oil samples collected along the experiments: viscosity, acidity, peroxide index, p-anisidine, absorbance in the UV (232 and 270 nm), polar compounds and fatty acid profile. The results showed that oxidation was higher in the samples heated at 180°C than in the corresponding samples from the trials with frying periods due to the decrease in temperature when the frozen potatoes were immersed in the olive oil. The extra virgin olive oil showed more stability than the “olive oil”, due to the presence of higher concentrations of natural antioxidants which are removed during refining

L'huile d'olive est la principale source d’apports lipidique dans le régime méditerranéen. Elle est reconnue comme une source de nutriments et est à l’origine de plusieurs effets biologiques bénéfiques pour la santé. Plusieurs études montrent notamment que la consommation d'huile d'olive peut être efficace dans le traitement de maladies cardiovasculaires. Cependant, peu d'études mettent en évidence un effet antiinflammatoire, antiallergique et anti-Alzheimer de l’huile d’olive. De même, aucune étude n’a déterminé un lien entre ces effets et les variétés d’olives dont sont issues les huiles ainsi que les composés présents responsables de ces effets. Le but de ce travail est donc d'évaluer l'effet biologique, et plus particulièrement le potentiel antiinflammatoire et antiallergique des composés hydrophiles obtenus après extraction en phase solide (SPE-Diol), à partir de plusieurs variétés d’huiles d'olive extra vierge (EVOO) issues de trois années de récolte différentes. L'effet neuroprotecteur de la variété Picholine, contre la maladie d'Alzheimer a également été évalué. Les résultats montrent que l'effet anti-inflammatoire et l’effet anti-allergique varies de façon concentration dépendante et en fonction de la variété d’EVOO. De plus, nous avons mis en évidence que la variété de Picholine a un effet neuroprotecteur. L’ensemble de ce travail a établi une corrélation entre des activités anti-inflammatoire, anti-allergique et anti-Alzheimer des huiles d’olives issues de plusieurs variétés et les différents composés présents, ce qui a permis de mettre en avant la variété Picholine
Olive oil is the primary source of fat in the Mediterranean diet. It is not only known as a distinctive source of nutrients but also as an origin of several biological effects that represent a very important factor for the health. Several studies demonstrate that olive oil consumption has to be effective against heart and cardiovascular diseases. Few studies show up the anti-inflammatory, the anti-allergic and the anti-Alzheimer effects of olive oil but there is no study about the cultivar effect and the interference that could occur between the different olive oil compounds. The aim of this work is to evaluate the biological effect and more particularly the potential anti-inflammatory and anti-allergic of hydrophilic components obtained by solid phase extraction (SPE-Diol) of different extra virgin olive oil (EVOO) cultivars and from three different harvest years. Moreover the neuroprotective effect of Picholine cultivar against Alzheimer’s disease was also studied. The results show that the anti-inflammatory and the anti-allergic activities differ depending on the EVOO cultivar and they are concentration-dependent. The results show also that Picholine cultivar has an anti-Alzheimer activity. All of these studies have established a correlation between the anti-inflammatory, the anti-allergic and the anti-Alzheimer effects of different EVOO cultivars and different compounds present, which enabled us to highlight the Picholine cultivar

The present dissertation aim a contributing to both agricultural economics and marketing literature by addressing specific issues related to discrete choice models and choice experiments. More precisely, this thesis focuses on two main issues: 1) new tools to tackle with preference heterogeneity; and 2) new response formats to allows researchers to take into account the information provided by no chosen profiles. These two issues have generated three studies, which form the main core of this thesis: two are related to issue 1) (Chapters 2 and 3), while the third one is related to the issue 2) (Chapter 4). In the first one, we evaluate consumers' preferences heterogeneity using a methodological framework with two novelties over past studies: 1) it accounts for both preference heterogeneity around the mean and the variance of random parameters; and 2) it considers both socio-demographic characteristics of consumers as well as their attitudinal factors. Results suggest that the proposed framework significantly increase the good-of-Fit and provides more useful insights for policy analysis. The most important attribute affecting consumers' preferences towards extra virgin olive oil are the price and the product's origin. The consumers perceive the organic olive oil attribute negatively, as they think that it is not worth paying a premium for a product that is healthy in nature. The second paper hypothesizes that differences in consumers' personality traits, such as food-related personality traits, purchasing habits and lifestyles, affect consumers' preferences for extra virgin olive oil. The methodological framework is based on the specification of an extended hybrid choice model (HCM), which was estimated following a two-step procedure. In the first step, a structural equation model was estimated to test hierarchical relationships between latent variables to explain purchasing intentions towards an organic olive oil. In the second step, the resulting latent variables were introduced in a random parameter logit (RPL) model to investigate the main determinants of consumers' choices related to extra virgin olive oil. The results from this study reinforce the need to include the psychological characteristics of consumers to better explain how individuals make food choices and to better understand the decision maker's process. Interestingly, Catalan consumers perceive a disutility from the organic attribute compared to other production system alternatives (conventional and PDO), while subjective norms and a higher perception of behavioural control only partially mitigate this effect. Environmental or health concerns seem to not be relevant to consumers' choices related to organic olive oil as the conventional olive oil is already perceived as a healthy product per se. In the third paper, we compares the ability of hypothetical and non-hypothetical choice experiment respect to incentive compatible ranking conjoint analysis and incentive compatible sequential best worst scaling. The comparison done in terms of estimated partworths, internal and external predictive power, estimated WTP, and participants' response consistency. In general, the results reveal higher preferences regularity between the respondents across the different treatments implying not statistically difference in the marginal participants' WTP. Additionally, the participants behave similarly whether there are asked to choose or to state their most preferred through the two ranking elicitation mechanism. The best worst scaling (BWS) format has been revealed to outperform the other formats in terms of predictive power as its cognitive process seems to better fits the natural tendency of humans at identifying the extreme values.
Esta tesis doctoral trata de realizar algunas contribuciones relevantes para el campo de la Economía y el Marketing Agroalimentario en el diseño de los experimentos de elección y en la estimación de los modelos de elección discreta. Concretamente, la tesis aborda dos cuestiones principales: 1) la utilización de nuevas herramientas de estimación que tengan en cuenta la heterogeneidad de las preferencias de los consumidores; 2) el diseño de nuevos formatos de respuesta en los que se tenga en cuenta la información proporcionada por las opciones de productos no elegidas en los conjuntos de elección. Estas dos cuestiones se han abordado en los tres capítulos centrales en los que se estructura la tesis. Los dos primeros capítulos están relacionados con la heterogeneidad de las preferencias (capítulo 2 y 3), mientras que el tercero está relacionado con la segunda cuestión (capítulo 4). En el Capítulo 2, el análisis de la heterogeneidad de las preferencias se ha basado en la utilización de dos herramientas novedosas en relación a la literatura existente: 1) la consideración explícita de la heterogeneidad de la preferencia en torno tanto a la media como a la varianza de los parámetros aleatorios; y 2) la inclusión no sólo de las características socio-demográficas de los consumidores sino también de las lexicográficas. Los coeficientes estimados y los momentos de la distribución de la Disposición a Pagar (DAP) han sido comparadas con las obtenidas en el modelo más utilizado en la literatura, el modelo Logit de parámetros aleatorios (RPL). Los resultados indican que el marco metodológico propuesto permite incrementar significativamente la bondad del ajuste, por lo que se obtienen estimaciones más precisas sobre las que orientar las posibles estrategias de marketing. Desde el punto de vista aplicado, el precio y el origen del producto son los atributos que más influyen en las preferencias de los consumidores hacia el aceite de oliva virgen extra. Los consumidores perciben negativamente el atributo oliva ecológico ya que piensa que no merece la pena pagar un sobreprecio para un producto que ya es considerado como sano en sí mismo. El Capítulo 3 se dedica especialmente a una cuestión que en el capítulo anterior sólo se consideró parcialmente, y es el efecto de las variables psicográficas y las actitudes en el proceso de toma de decisiones de compra por parte de los consumidores. La hipótesis de partida es que los rasgos de la personalidad de los consumidores así como sus hábitos de compra y estilos de vida, determinan sus preferencias; en este caso, hacia el aceite de oliva virgen extra. El marco metodológico adoptado se basa en la especificación de un modelo de elección híbrida extendido (HCM), que se estimó siguiendo un procedimiento a dos etapas. En la primera etapa, se estimó un modelo de ecuaciones estructurales para determinar las relaciones jerárquicas entre las variables latentes con el objetivo de explicar las intenciones de compra de los consumidores hacia el aceite de oliva ecológico. En la segunda etapa, las variables latentes resultantes fueron introducidas en un modelo Logit de parámetros aleatorios (RPL) con el fin de estudiar los factores determinantes de la elección del aceite de oliva virgen extra por parte de los consumidores. Los resultados de este Capítulo refuerzan la idea de la necesidad de tener en cuentas factores de personalidad y actitudes a la hora de analizar las preferencias de los consumidores y sus procesos de toma de decisiones. Consistente con el capítulo anterior, el atributo ecológico no es relevante a la hora de elegir un aceite de oliva en relación a otros sistemas de producción (convencional y Denominación de Origen Protegida), mientras que las normas subjetivas y una mayor percepción de control del comportamiento sólo atenúan parcialmente este efecto. Las preocupaciones ambientales o de salud parecen no tener ningún impacto relevante en las elecciones de los consumidores del aceite de oliva ecológico. En el Capítulo 4 se hace una revisión de los diferentes formatos de respuesta que se han venido utilizando en la literatura en el análisis conjunto, prestando atención especial a los formatos de ranking (RCA) y de escalas mejor/peor (BWS). En un contexto no hipotético se comparan estos dos formatos con el experimento de elección tradicional, tomando como referencia el experimento tradicional hipotético. La comparación se hace teniendo en cuenta los parámetros estimados, la capacidad predictiva tanto interna como externa, la consistencia de las respuestas de los participantes y los valores calculados de la Disposición a Pagar. En general, los resultados revelan una cierta consistencia de los resultados, al menos en términos de la Disposición a Pagar. Asimismo, los dos métodos basados en un ranking generan resultados similares, tanto si se considera únicamente la opción preferida como la totalidad del ranking. Sin embargo, globalmente, el método de escalas mejor/peor (BWS) parece comportarse mejor en relación al resto de formatos en términos de capacidad predictiva, lo que parece confirmar que este tipo de formato se adapta mucho mejor a la tendencia natural de los seres humanos a la identificación de los valores extremos

L'huile d'olive est une composante vitale du régime méditerranéen en raison de sa valeur nutritionnelle et économique bien connues. Plusieurs facteurs environnementaux, agricoles et technologiques jouent un rôle important dans la définition de la qualité de l'huile d'olive. Au Liban, des études préliminaires ont montré que certains critères de qualité dépassent les valeurs seuils des normes éditées par le Conseil Oléicole International (COI) pour les huiles d’olive extra-vierges, dont les causes n'ont pas été identifiées. En conséquence, quatre-vingt-seize échantillons d'huile d'olive ont été récoltés sur deux saisons, traités en utilisant différentes méthodes d'extraction et collectés sur huit sites (Akkar, Chouf, Hasbaya, Koura, Tyr, Nabatiyeh, Zgharta et Hermel) à fort potentiel pour l’obtention d’une indication géographique protégée (IGP). Dans cette optique, les huiles extraites et/ou collectées, ont été soumises à une analyse chimique conventionnelle comme suggéré par le COI et à une analyse rapide en utilisant la spectroscopie de fluorescence 3D en mode frontal (3D-FFFS) et la chromatographie en phase gazeuse ultra-rapide (Ultra-Fast GC).Une corrélation entre le profil en acides gras et les conditions pédoclimatiques des principales régions oléicoles du Liban a été constatée. L'altitude, la température et l'humidité relative sont les principaux facteurs d’influence du profil d'acides gras. Les régions libanaises à haute altitude, à température moyenne basse et à faible humidité relative ont une teneur élevée en acide oléique. Les zones à basse altitude, à température moyenne plus élevée et avec une humidité relative plus élevée ont un profil en acides gras caractérisé par les acides linoléique, linolénique, palmitoléique et palmitique. Les facteurs agricoles, en particulier la date de récolte, affectent également les constituants majeurs et mineurs de l'huile d'olive. En effet, l'acidité et les polyphénols totaux étaient fortement influencés par celle-ci. De plus, une modification du profil d'acides gras caractérisée par une teneur en linoléique plus élevée, une teneur en oléique plus faible, une augmentation du ∆7-stigmasténol dépassant la limite fixée par le CIO et la présence de composés malodorants (dont l’éthanol) ont été observés lors de récoltes plus tardives. En outre, deux facteurs technologiques, notamment un stockage inadéquat des fruits et de mauvaises pratiques hygiéniques de fabrication, ont favorisé la lipolyse enzymatique du triacylglycérol du fruit modifiant de manière significative les profils d'arômes et d’acides gras de l'huile d'olive.La 3D-FFFS et l'Ultra-FGC ont toutes deux montré de très bonnes performances. La 3D-FFFS couplée à des techniques chimiométriques a été appliquée sur des qualités hétérogènes et dégradées d'échantillons d'huile d'olive libanaise afin de prédire les principaux paramètres physicochimiques de qualité. Ainsi, vingt-deux modèles de régression MLR basés sur les scores PARAFAC ont été générés, dont la majorité a montré un bon coefficient de corrélation (R>0,7). Un deuxième modèle, utilisant la PLS sur les matrices d'émission-excitation (EEM) dépliées, a conduit à des résultats similaires, avec une légère amélioration par rapport au modèle MLR. D’autre part, l’Ultra Flash GC a permis d’identifier en quelques minutes seulement (< 2 min) l'éthanol, le (E,E)-2,4-décadiénal (défaut organoleptique) et le 1-hexanol (fruité, herbeux) comme principaux volatils caractérisant la variété Soury.Cette étude offre la possibilité d’établir au Liban un plan de contrôle analytique qui lie les aspects environnementaux et les techniques de culture/récolte aux caractéristiques physico-chimiques de l'huile d'olive qui en résultent. Une telle matrice monitorée à l’aide de techniques d'analyse rapide facilitera la vérification de la conformité du produit final aux normes internationales. En outre, ce travail préparera le terrain grâce à une fiche d'identification détaillée pour l'IGP
Olive oil is a vital component of the Mediterranean diet, hence Lebanese, owed to its well-known economic and nutritional value. Several environmental, agricultural, and technological factors play an essential role in defining olive oil's quality. In Lebanon, preliminary studies on the quality of extra virgin olive oil have shown that certain quality criteria exceed the International Olive Council's (IOC) standards. However, the causes of such non-conformities have not been clearly identified. Accordingly, ninety-six olive oil samples have been harvested from two seasons, processed using different extraction methods, and collected from eight locations (Akkar, Chouf, Hasbaya, Koura, Tyr, Nabatiyeh, Zgharta, and Hermel). These locations are identified by the European Union to have potentials for Protected Geographical Indications (PGI). In this perspective, and to meet the European framework's requirements, the analyzed oil will be subjected to conventional chemical analysis as suggested by the IOC and to ultra-fast analysis using 3D-front face spectroscopy (3D-FFFS) and ultra-flash gas chromatography (Ultra-FGC).A correlation between the fatty acid profile and the pedoclimatic conditions of the main olive growing regions in Lebanon was noticed. Three main pedoclimatic conditions, altitude, temperature, and relative humidity, were the major influencers and the reason for the distinctive fatty acid profile of the Lebanese olive oil. Lebanese areas with high altitudes, low average temperature, and low relative humidity have high oleic acid content. As for areas with lower altitudes, higher average temperature, and higher relative humidity, the fatty acid profile was characterized by linoleic, linolenic, palmitoleic, and palmitic acids. In addition to the environmental factors, agricultural ones, particularly the harvest date, had affected the chemical constituents of olive oil. The results obtained showed that the harvest date strongly influenced acidity and total polyphenols. A change in the fatty acid profile characterized by a higher linoleic and lower oleic content, an increase in ∆^7-stigmastenol exceeding the limit set by the IOC standards, and a dominating off-flavor compound (ethanol) was noticed as a result of delaying the harvesting time. Besides, two technological factors, particularly improper fruit storage, and bad hygienic practices, significantly affected olive oil’s quality parameters and fatty acid content.3D-FFFS and Ultra-FGC were used in-line with conventional analysis, and they both showed an undeniable performance. 3D-FFFS coupled with chemometric tools, namely multiple linear regression (MLR) applied on parallel factor (PARAFAC) scores and partial least squares (PLS), was tested on inconsistent qualities of olive oil samples to predict quality parameters. Twenty-two MLR models were generated, the majority of which showed a good correlation coefficient (R>0.7). A second model using PLS on the unfolded emission-excitation matrices was also conducted to improve the regression and assess whether the variability can be handled successfully. However, similar results, with a slight improvement over the MLR model, were obtained. As for Ultra Flash GC, it made it possible to identify, in only a few minutes (< 2 min), ethanol, (E,E)-2,4-decadienal (organoleptic defect), and 1-hexanol (fruity, grassy) as the main volatiles characterizing the Soury variety.This study offers the potential to disseminate an analytical control plan that links environmental aspects in Lebanon and cultivation/harvesting techniques to olive oil's resulting physicochemical characteristics. Such a matrix incorporating rapid analysis techniques will facilitate governance over the end product's final quality and, subsequently, conformity to IOC standards. Furthermore, this work will set the ground through a detailed identification fiche for PGI

virgen en spray para cocinar y para consumo directo. Utilizará una novedosa tecnología que evita el contacto entre el gas y el aceite y se orienta a un segmento de la sociedad que busque un producto saludable y de propiedades organolépticas agradables. Con relación al mercado para este producto el consumo interno va en aumento gracias a una tendencia creciente a consumir productos de estas características, proyectando al 2021 una demanda potencial de 807 toneladas de este producto. Sin embargo, considerando la competencia en el sector al que se dirige este producto y su intención e intensidad de compra, estimamos que la demanda del proyecto para el 2017 será de 21.46 toneladas del producto y para el 2021, 53 toneladas. Respecto a la localización de la planta, la provincia más adecuada luego de realizar un ranking de factores es Arequipa. Esto se debe a que, junto con Tacna, su producción de aceitunas es la más alta del Perú y la cercanía a la materia prima es vital. Su mayor proximidad a Lima a comparación a Tacna es lo que la define como el lugar más adecuado. La planta se localizará en el distrito Arequipa.
Trabajo de investigación

As preocupações, desejos e necessidades dos consumidores à jusante tendem a guiar, cada vez mais, as iniciativas dos produtores à montante e esta é uma realidade também na agricultura, com a seleção de alimentos mais saudáveis, saborosos e com valor agregado por parte dos compradores, gerando um ambiente propício para produtos com estas características. O azeite extra virgem de oliva, cujas características se enquadram nos novos hábitos alimentares, vem assumindo uma posição de destaque entre os consumidores do mundo todo e não é diferente no Brasil. A despeito da pouca tradição na produção olivícola, o Brasil e em especial o Rio Grande do Sul, ao longo da última década tem iniciado uma produção concreta deste alimento, o qual vem chegando lentamente às gôndolas dos supermercados locais e nacionais gozando de uma reputação excelente. Diante, portanto, da possível emergência deste sistema de produção agrícola, da demanda potencial deste produto e da possibilidade de satisfazê-la por meio da produção local em contraposição às importações, entendeu-se que um estudo deste fenômeno recente e por conseguinte pouco analisado pode lançar as bases teóricas para a sua compreensão. Assim, teorias ligadas à governança foram utilizadas para a identificação da organização e coordenação do sistema. Para a análise dos elementos básicos do sistema, o referencial teórico utilizado foi o de sistemas complexos e para a compreensão da relação dos elementos básicos na formação de um sistema complexo, aplicou-se o ferramental da economia institucional evolucionária. Em função deste referencial teórico e da problemática a ser trabalhada, optou-se por um método reconhecidamente institucional com uma abordagem qualitativa, ou seja, um estudo de caso em modo exploratório, realizando entrevistas com participantes considerados chave no sistema e submetendo posteriormente os dados colhidos no campo aos dados secundários e ao referencial teórico. Os resultados encontrados apontam para um gradual florescimento da organização do sistema, com a coordenação não mercadológica do setor, entende-se governança, a cargo dos governos estadual e federal, mas não foram encontrados, até o momento, indícios de uma governança por parte da base, isto é, dos produtores. No que tange ao relacionamento dos elementos para a emergência do sistema, verificou-se que esta se dá por meio das trocas de informações constantes e transações que ocorrem entre os agentes e a economia local, influenciando uns aos outros em uma dinâmica base-topo e no sentido inverso, topo-base, quando o sistema reage às influências e inicia a estimular as estruturas de governança e infra-estrutura institucional. Nesta perspectiva, entende-se que os elementos do sistema que está efetivamente emergindo foram caracterizados, bem como sua relação com a economia local e que é imprescindível, para os participantes, que este sistema complexo seja entendido e tratado como tal, com intervenções adequadas, de modo que possa, desta forma, propiciar ganhos a todos os envolvidos.
Consumers concerns, desires and necessities in downstream tend to increasingly guide initiatives of producers in the upstream and this is a reality also in agriculture, with the selection of healthier, tastier, and with higher market value food, which generates a welcoming environment for products with such characteristics. Extra virgin olive oil, whose characteristics fit in the new dietary habits, has been assuming a highlighted position among consumers from the whole world, which is not different in Brazil. Despite having little tradition in olive cultivation, Brazil, especially the state of Rio Grande do Sul, has started since the last decade a solid production of this product, which has slowly reached national and international supermarkets’ shelves while receiving an excellent reputation. Therefore, with the possible emergence of this agricultural production system, and by the high demand of the product as well as the possibility of fulfilling this demand through local production instead of imports, we assume that a study about this recent, and consequently little studied, phenomenon can provide theoretical basis for its comprehension. Hence, governance theories were used to identify the system’s organization and coordination. In order to analyze basic elements of the system, the theoretical background used was that of complex systems; for the comprehension of the basic elements’ relation in the formation of a complex system, the apparatus of institutional-evolutionary economics was applied. Having in mind this theoretical background and the problem studied, we opted for a method acknowledgedly institutional with a qualitative approach i.e. an exploratory case study conducting interviews with participants considered as fundamental in the system, submitting afterwards the data collected in field to the secondary data and the theoretical background. The results obtained point to a gradual blooming of the system’s organization, with coordination not subjected to the market action of the sector, by which is understood governance, of Federal and State responsibility. However, until the moment evidences were not found of a governance of the base i.e. the producers. In reference to the relationship of the elements for the system’s emergence, it was verified that this occurs by means of constant information exchange and transactions that occur between the agents and the local economy. The agents and the local economy influence each other reciprocally in a bottom-up dynamics and in the reverse, topdown, when the system reacts to influences and begins to stimulate governance structures and institutional infrastructure. In this perspective, it is understood that the system’s elements that are effectively emerging were characterized, as well as their relation with local economy. It is crucial for the participants that this complex system can be understood and treated as so, with adequate interventions in a way that it can propitiate gains to all parts involved.

Orientador: Helena Teixeira Godoy
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O consumo de azeite de oliva extravirgem (EVOO) é altamente recomendado por seus benefícios à saúde humana. No Brasil, a ingestão de EVOO, o qual é importado de outros países, vem aumentando anualmente. Nos últimos anos, o Brasil começou a produzir EVOO, porém de maneira experimental. No capítulo 1 foi apresentada uma revisão bibliográfica destacando os estudos mais relevantes acerca do composição química e dos benefícios à saúde do azeite de oliva extravirgem. No capítulo 2, o objetivo foi determinar o teor de fenólicos totais (TFT) e a capacidade antioxidante (CA), bem como a correlação entre o TFT e cada um dos quatro métodos de CA, de 15 marcas de EVOO, cada qual em três lotes, resultando em 45 amostras. O TFT foi avaliado pelo método do reagente de Folin-Ciocalteu, enquanto a CA foi determinada pelos ensaios de FRAP, ABTS, DPPH¿ e ORAC. O TFT variou de 70 a 297 mg EAG kg-1, FRAP de 114 a 1557 µmol ET kg-1, ABTS de 0,5 a 1,9 mmol ET kg-1, DPPH¿ de 72 a 1129 µmol ET kg-1, e ORAC de 1,1 a 12,9 µmol ET g-1. Houve elevada e significativa correlação entre o TFT e cada um dos métodos de CA (FRAP, r2 = 0,8904; p < 0,001; ABTS, r2 = 0,7837; p < 0,001; DPPH¿, r2 = 0,7908; p < 0,001; ORAC, r2 = 0,7431; p < 0,001). Portanto, a maioria das marcas de EVOO apresentaram considerável TFT e elevados valores de CA. No capítulo 3, o objetivo foi otimizar a separação de 17 compostos fenólicos previamente detectados em EVOO. Foi utilizado um planejamento experimental Doehlert, avaliando-se o pH e a concentração do eletrólito. Resolução, tempo de corrida e coeficientes de variação dos tempos de migração foram as respostas. A função de desejabilidade de Derringer foi utilizada para otimizar simultaneamente as 37 respostas. Os 17 picos dos compostos foram separados em 19 minutos em capilar de sílica fundida (50 µm diâmetro interno, 72 cm comprimento efetivo) com bulbo estendido e eletrólito ácido bórico 101,3 mmol L-1 (pH 9,15, 30 kV). O método foi validado e aplicado em 15 amostras comerciais de EVOO. No capítulo 4, o objetivo foi determinar o teor de compostos fenólicos, tocoferóis e ácidos graxos de 17 EVOO monovarietais produzidos em Minas Gerais, durante duas colheitas. Foram quantificados os ácidos palmítico (6-12,6%), palmitoleico (0,2-2,5%), esteárico (1,6-2,2%), oleico (70,8-84,3%), linoleico (3,2-11,7%), a-linolênico (0,6-1,4), araquídico (0,4-0,8%), 9-eicosenoico (0,4-0,9%) e os compostos tirosol (NQ-155,21 mg kg-1), (+)-pinoresinol (2,89-22,64 mg kg-1), hidroxitirosol (ND-37,74 mg kg-1), luteolina (ND-2,23 mg kg-1), a-tocoferol (28,92-232,93 mg kg-1), ß-tocoferol (ND-9,56 mg kg-1) e ?-tocoferol (ND-18,75 mg kg-1). Em geral, os resultados foram similares aos descritos na literatura. O objetivo do capítulo 5 foi determinar o teor de compostos fenólicos em EVOO brasileiros por cromatografia líquida de rápida resolução acoplada à espectrometria de massas por tempo de voo com ionização por electrospray (RRLC-ESI-TOF-MS). Foram analisadas 25 amostras de EVOO do Rio Grande do Sul, Santa Catarina e Minas Gerais e duas colheitas. Foram identificados e quantificados 20 compostos fenólicos das classes dos alcoóis fenólicos, secoiridoides, lignanas e flavonoides. Os teores de compostos fenólicos totais nos EVOOs destacaram-se nas variedades Coratina (364 mg kg-1), Arbosana (255 mg kg-1) e Grappolo (228 mg kg-1). Desta forma, os EVOOs brasileiros são promissores no que se refere ao teor de compostos fenólicos totais, visto que os valores são comparáveis àqueles dos EVOOs de elevada qualidade produzidos em outros países
Abstract: Consumption of extra-virgin olive oil (EVOO) is highly recommended for its benefits to human health. In Brazil, consumption of EVOO, which is imported from other countries, is increasing annually. In the last years, Brazil started to produce EVOO,although in an experimental way. In chapter 1, a literature review highlighting the most relevant studies on the chemical composition and the health benefits of the extra-virgin olive oil is presented. In chapter 2, the aim was to determine the total phenolic content (TPC) and the antioxidant capacity (AC), as well as the correlation between TPC and each one of the four AC methods, of 15 EVOO brands, each one in three batches, resulting in 45 samples. TPC was evaluated by Folin-Ciocalteu reagent method, while the AC was assessed using FRAP, ABTS, DPPH¿ and ORAC assays. The TPC varied from 70 to 297 mg GAE kg-1, FRAP from 114 to 1557 µmol TE kg-1, ABTS from 0.5 to 1.9 mmol TE kg-1, DPPH¿ from 72 to 1129 µmol TE kg-1, and ORAC from 1.1 to 12.9 µmol TE g-1. High and significant correlation was found between the TPC and each one of the AC methods evaluated in this study (FRAP, r2 = 0.8904; p < 0.001; ABTS, r2 = 0.7837; p < 0.001; DPPH¿, r2 = 0.7908; p < 0.001; ORAC, r2 = 0.7431; p < 0.001). Therefore, most of the EVOO brands presented a considerable TPC and high AC values. In chapter 3, the aim was to optimize the separation of 17 phenolic compounds already detected in EVOO. A Doehlert matrix experimental design was used, evaluating the effects of pH and electrolyte concentration. Resolution, runtime and migration time relative standard deviation values were used as responses. Derringer¿s desirability function was used to simultaneously optimize all 37 responses. The 17 peaks were separated in 19 minutes using a fused-silica capillary (50 mm internal diameter, 72 cm of effective length) with an extended light path and 101.3 mmol.L-1 of boric acid electrolyte (pH 9.15, 30 kV). The method was validated and applied to 15 EVOO samples found in Brazilian supermarkets. In chapter 4, the aim was to determine the phenolic compounds, tocopherols and fatty acids contents of 17 monovarietal EVOOs produced in Minas Gerais state, during two crop years. Compounds identified comprised palmitic acid (6-12.6%), palmitoleic acid (0.2-2.5%), stearic acid (1.6-2.2%), oleic acid (70.8-84.3%), linoleic acid (3.2-11.7%), a-linolenic acid (0.6-1.4), arachidic acid (0.4-0.8%), 9-eicosenoic acid (0.4-0.9%), tyrosol (NQ-155.21 mg kg-1), (+)-pinoresinol (2.89-22.64 mg kg-1), hydroxytyrosol (ND-37.74 mg kg-1), luteolin (ND-2.23 mg kg-1), a-tocopherol (28.92-232.93 mg kg-1), ß-tocopherol (ND-9.56 mg kg-1), ?-tocopherol (ND-18.75 mg kg-1). Some of these monovarietal EVOOs presented results similar to those described in the literature. The aim of chapter 5 was to determine the phenolic compound contents of Brazilian EVOO, using rapid-resolution liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (RRLC-ESI-TOF-MS). A total of 25 EVOO samples from Rio Grande do Sul, Santa Catarina and Minas Gerais states and two crops, were analyzed. It was possible to identify and quantify 20 phenolic compounds, belonging to the phenolic alcohol, secoiridoid, lignan and flavonoid classes. EVOOs from Coratina (364 mg kg-1), Arbosana (255 mg kg-1) and Grappolo (228 mg kg-1) varieties presented the highest total phenolic contents. The results showed that Brazilian EVOOs are promising concerning the total phenolic contents, since the values were comparable to those from high-quality EVOOs produced in other countries
Doutorado
Ciência de Alimentos
Doutor em Ciência de Alimentos

The issue of food traceability is one that affects a great number of sectors and policy areas. Within the EU, there is increasing demand from consumers, businesses and institutions to have more direct access to information about how food is produced, transformed, and distributed. Currently, however, practices in the industry are very much open to human error. Databases are highly vulnerable to inaccuracies and hacking, as well as deliberate faults caused by corruption or fraudulent conduct. With food traceability being so closely related to trade and public health issues, there is arguably increasing incentive for the EU to seek alternative tools to increase transparency and accountability throughout supply chains. Consequently, this paper will examine a possible alternative to current practices by evaluating the applicability of 'blockchain' technology, namely a system of digitised, decentralised ledgers, which could allow key stakeholders to access information about the provenance of food immediately, comprehensively and securely. The analysis will focus specifically on Extra Virgin Olive Oil (EVOO), one of the most adulterated products in the food industry, identifying gaps and opportunities in current traceability systems. The research question tackled in this paper, therefore, may be formulated as follows: how and to what extent could blockchain technology constitute a sustainable solution for improving the traceability of EVOO within the EU? The paper begins with a brief overview of the issue and an explanation of the research methodology used, followed by an elaboration of key terms and concepts and a detailed explanation of the principles underlying blockchain technology. Subsequently, the key challenges and opportunities associated with blockchain-based traceability systems are examined through a case study, followed by an analysis aimed at assessing the sustainability of blockchain solutions for the EVOO sector. The conclusion, lastly, provides an overview of relevant findings and proposes a final assessment.

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Fundação de Amparo à Pesquisa do Estado de Goiás - FAPEG
Aim: To assess the associated factors to bone mineral density (BMD), as well as the effects of extra virgin olive oil and the Brazilian Traditional Diet (DietBra) on bone health of severely obese patients. Methods: The first study refers to baseline data of a randomized clinical trial (RCT) that analyzes sociodemographic factors, lifestyle, health conditions, anthropometric and biochemical data associated with BMD of total body, total vertebral column, and total hip. The second study is a blind RCT with three groups of intervention: olive oil, receiving 52 ml/day of extra virgin olive oil and habitual dietary intake; diet, receiving a DietBra; and olive oil + DietBra, receiving 52 ml/day of olive oil and healthy diet prescription. The three groups had monthly consults with a nutritionist and were followed-up during 12 weeks. BMD of total vertebral column was primary outcome of the RCT, while BMD of otal hip, calcium, vitamin D, and parathormone (PTH) were secondary outcomes. Data collection occurred between June 2015 and February 2016 with 111 severely obese patients (Body Mass Index ≥ 35 kg/m2 ). The allocation ratio between groups in the RCT was 1:1:1. BMD was evaluated by Dualenergy x-ray absorptiometry. Kolmogorov-Smirnov test was employed to verify normal distribution of continuous data. Student’s t-test, ANOVA, Bonferroni, simple linear regression, and hierarchic multiple linear regression were used to analyze baseline data. Fisher’s exact test, Pearson’s chi-square test, unpaired Student’s t-test, ANOVA, Bonferroni, and ANCOVA were used to analyze the data from the clinical trial by intention to treat. The significance level was set at p<0.05. Results: At the first level of baseline, men presented higher BMD of total body than women (p≤0.001), while advanced age was associated with lower BMD in the three measurement sites (p=0.047, 0.039 and 0.010). At the second level, having diabetes mellitus type 2 (DM2) was associated with higher BMD of total body (p=0.033), while ≥150 min/week of aerobic physical activity was associated with higher BMD of vertebral column (p=0.028) and total hip (p=0.004). Patients presenting previous fracture (p=0.013) and with a higher degree of obesity (p=0.015) had lower BMD of total vertebral column. Having an adequate intake of vitamin D was associated with higher BMD of total vertebral column (p=0.020). At the third level, low serum zinc (p=0.024) and elevated C-reactive protein (p=0.049) were associated with lower BMD of total vertebral column. In the RCT, the olive oil group presented an increase in serum calcium between baseline and the end of follow-up (p=0.007). Mean serum calcium was higher in the olive oil group compared to the olive oil + DietBra group at the end of follow-up (p=0.026). The DietBra group presented a higher means BMD of total vertebral column (p=0.016) and BMD of total hip (p=0,029) than the olive oil + DietBra group. In addiction, the PTH reduced in DietBra group after intervention (p=0.047) and delta PTH was higher in the DietBra group compared to the olive oil + DietBra group (p=0.042). Conclusion: Classic factors associated with bone health as gender, advanced age, physical activity, previous fracture, vitamin D intake and C-reactive protein also occurred in severely obese individuals, although tobacco use, solar exposure, medication use, serum calcium and vitamin D were not associated with BMD. Furthermore, the DietBra increased BMD of total vertebral column and reduced PTH, while the extra virgin olive oil was increased serum calcium. In a separate way, both interventions had good results for severely obese patients' bone health.
Objetivo: Avaliar os fatores associados a densidade mineral óssea (DMO), assim como os efeitos do azeite de oliva extravirgem e dieta tradicional brasileira (DietBra) na saúde óssea de obesos graves. Metodologia: o primeiro estudo trata-se de dados do baseline do ensaio clínico randomizado (ECR), com análise de fatores sociodemográficos, estilo de vida, condições de saúde, dados antropométricos e bioquímicos associados à DMO de corpo total, coluna total e quadril total. O segundo estudo é um ECR cego, com três grupos de intervenção: grupo azeite que recebeu 52 mL/dia (4 sachês) de azeite de oliva extravirgem e manteve a alimentação habitual, o grupo DietBra que recebeu prescrição de dieta saudável com padrão de dieta tradicional brasileira e o grupo azeite + DietBra que recebeu 52 mL/dia (4 sachês) e prescrição de dieta saudável com padrão de dieta tradicional brasileira. Os três grupos tiveram consultas mensais, em dias diferentes da semana, com seguimento de 12 semanas, foram avaliadas a DMO de coluna total como desfecho primário e DMO de quadril total, cálcio, vitamina D e paratormônio (PTH) como desfechos secundários do ECR. A coleta de dados ocorreu entre junho de 2015 e fevereiro 2016, com 111 pacientes obesos graves (índice de massa corporal ≥35 kg/m2 ), com proporção entre os grupos do ECR em torno de 1:1:1. A DMO foi avaliada pelo método de Dual-energy X-ray absorptiometry (DXA). Foi empregado o teste Kolmogorov-Smirnov para verificar a normalidade dos dados. Para os dados do baseline foi utilizado T de Student ou Anova, seguindo de Bonferroni, Regressão Linear Simples e Regressão Linear Múltipla modelo hierarquizado. Para o ECR foi utilizado Teste Exato de Fisher ou QuiQuadrado de Person, T de Student, ANOVA seguida de Bonferroni e ANCOVA, foi adotada a abordagem estatística por intenção de tratar por meio da aplicação do teste T Student não-pareado intra grupo. Foi considerado p<0,05. Resultados: no primeiro nível do baseline, homens apresentaram maior DMO de corpo total (p= <0,001) do que mulheres, enquanto a idade avançada foi associada a menor DMO nos três sítios (p=0,047, 0,039 e 0,010). No segundo nível, ter diabetes mellitus tipo 2 (DM2) foi associado a maior DMO de corpo total (p=0,033), enquanto ≥150 minutos/semana de atividade física aeróbica foi associada com maior DMO de coluna total (p=0,028) e quadril total (p=0,004), assim como indivíduos com fratura prévia (p=0,013) e maior grau de obesidade (p=0,015) apresentaram menor DMO de coluna total. Por outro lado, ter ingestão adequada de vitamina D esteve associado a maior DMO de coluna total (p=0,020). No terceiro nível, o zinco sérico baixo (p=0,024) e PCR elevada (p=0,049) associaram-se a menor DMO de coluna total. No ECR, o grupo azeite apresentou aumento no cálcio sérico entre o início e final do estudo (p=0,007), assim como a média final de cálcio foi maior no grupo azeite em comparação ao grupo azeite + DietBra (p=0,026), o grupo DietBra apresentou média final de DMO de coluna total (p=0,016) e DMO de quadril (p=0,029) maior do que o grupo azeite + DietBra, além disso o PTH reduziu no grupo DietBra pós a intervenção (p=0,047) e o delta PTH foi maior no grupo DietBra em comparação ao grupo azeite + DietBra (p=0,042). Conclusão: fatores clássicos associados à saúde óssea como sexo, idade mais avançada, atividade física, fratura prévia, ingestão de vitamina D e proteína C-reativa também ocorreram em obesos graves, mas tabagismo, exposição solar, uso de medicamentos, cálcio e vitamina D séricos não foram associados à DMO em obesos graves. Além disso, a DietBra aumentou DMO de coluna total e reduziu PTH, enquanto o azeite de oliva extravirgem aumentou cálcio sérico. Ou seja, de forma isolada as intervenções tiveram bons resultados para saúde óssea de obesos graves

Moving towards label-free technologies is essential for many clinical and research applications. Raman spectroscopy is a powerful tool in the field of biomedicine for label-free cell characterisation and disease diagnosis, owing to its high chemical specificity. However, Raman scattering is a relatively weak process and can require long acquisition times, thus hampering its integration to clinical technologies. Multimodal analysis is currently pushing the boundaries in biomedicine, obtaining more information than would be possible using a single mode and overcoming any limitations specific to a single technique. Digital holographic microscopy (DHM) is a rapid and label-free quantitative phase imaging modality, providing complementary information to Raman spectroscopy, and is thus an ideal candidate for combination in a multimodal system. Firstly, this thesis explores the use of wavelength modulated Raman spectroscopy (WMRS), for the classification of immune cell subsets. Following this a multimodal approach, combining Raman spectroscopy and DHM, is demonstrated, where each technique is considered individually and in combination. The complementary modalities provide a wealth of information (both chemical and morphological) for cell characterisation, which is a step towards achieving a label-free technology for the identification of human immune cells. The suitability of WMRS to discriminate between closely related neuronal cell types is also explored. Furthermore optical spectroscopic techniques are useful for the analysis of food and beverages. The use of Raman and fluorescence spectroscopy to successfully discriminate between various whisky and extra-virgin olive oil brands is demonstrated, which may aid the detection of counterfeit or adulterated samples. The use of a compact Raman device is utilised, demonstrating the potential for in-field analysis. Finally, monodisperse and highly spherical nanoparticles are synthesised. A short study demonstrates the potential for these nanoparticles to benefit the techniques of surface enhanced Raman spectroscopy and optical trapping, by way of minimising variability.

Orientador: Carlos Alberto Rodrigues Anjos
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O consumo de azeite de oliva no Brasil apresentou um crescimento de 70% na última década. As gôndolas dos supermercados foram tomadas por uma diversidade de azeites de oliva acondicionados em vários tipos de embalagens. Esses produtos são todos importados, sendo que uma parte é fracionada e envasada no Brasil, visto que não existe produção em escala comercial no país. O objetivo deste trabalho foi avaliar a estabilidade do azeite de oliva extra virgem em diferentes sistemas de embalagem. As amostras de azeite de oliva extra virgem foram fracionadas e acondicionadas em embalagens de polietileno tereftalato (PET) nas cores cristal (transparente) e âmbar; em latas de folha-de-flandres; e em garrafas de vidro transparente. Um lote destas embalagens foi inertizado com nitrogênio gasoso. O envase e o fechamento foram feitos de forma manual. As amostras foram estocadas à temperatura ambiente (25±2°C) e em duas condições: mantidas em caixas de papelão ao abrigo da luz e expostas à luz (2900 lux) por 12 horas/dia por um período de seis meses. Para determinação da estabilidade do azeite foram realizadas análises físico-químicas de ácidos graxos livres, índice de peróxidos, extinção específica a 230 e 270 nm, teor de clorofila e cor L*C*h, no momento inicial e a cada 30 dias. Já as análises de umidade, compostos fenólicos totais, teor de tocoferóis e cor Lovibond foram feitas em intervalos de 90 dias. Observou-se que no período de 6 meses de estocagem, os resultados mais expressivos ocorreram devido à foto-oxidação, com degradação significativa nos compostos a-tocoferol, clorofila e significativa alteração da cor. Os efeitos da auto-oxidação foram observados pelo ligeiro aumento do valor de K232 e do índice de peróxido. Quando armazenados no escuro durante 6 meses, os quatro tipos de embalagem foram eficazes em manter a estabilidade oxidativa do azeite. Quando exposto à luz, o azeite das embalagens de PET e vidro transparentes apresentou expressiva degradação. Na embalagem de PET âmbar a degradação foi mais lenta, porém significativa. A inertização com nitrogênio não teve efeito sobre a estabilidade do azeite nos diferentes tipos de embalagens. Assim, diante dos resultados obtidos no experimento e sabendo que o azeite de oliva é exposto à luz nos pontos de venda e durante o consumo doméstico, o uso de embalagens transparentes não é recomendado para azeites de oliva extra virgem. Quanto à embalagem de PET âmbar, faz-se necessário melhorar seus parâmetros de barreira à luz, como a pigmentação e a espessura da parede
Abstract: Brazilian consumption of olive oil presented a growth about 70% in the last decade. Market shelves has been filled by a diversity of olive oil conditioned in a variety of packages. ln the Brazilian marketing all of the olive oil are imported and part of them are parceled and packed in Brazil, since in the country there is no production in commercial scale. The objective of this work is to evaluate the stability of virgin olive oil in different packaging systems. The olive oil was fractioned and packed in transparent and amber polyethylene terephthalate (PET) bottles, transparent glass bottles and tinplates cans. Half of the package received a nitrogen flow. The filling and closing were done manually. The samples were stored during six months at room temperature (25±2°C) and in two conditions: in cardboard boxes without exposition to light and with light exposition (2900 lux) for 12 hours/day. The quality parameters to determination of the oil stability were analyzed monthly: free fatty acid, peroxide value, specific extinction at 230 and 270 nm, chlorophyll content and color L*C*h. The moisture, total phenolics, a-tocopherol content and Lovibond color were evaluated every ninety days. It was observed that within 6 months of storage, the most significant results were due to photo-oxidation, causing significant degradation on the contents of a-tocopherol and chlorophyll and changes in the color. The effects of auto-oxidation were observed by the slight increase in K232 and peroxide value. It was realized that when stored in the dark for six months, the packages studied were effective in maintaining the oil stability. The most significant changes occur in the olive oil exposed to light in transparent PET and glass bottles. The inerting with nitrogen had no effect on the stability of olive oil. Thus, considering the results obtained in the experiment and knowing the fact that olive oil is exposed to light at points of sale and during the domestic consumption, the transparent packages are not recommended for extra virgin olive oil. Relating to the amber PET bottles exposed to light, the effect of the oxidation was slower, but significant. Therefore, it's necessary to improve its light barrier like the thickness and the pigmentation
Mestrado
Tecnologia de Alimentos
Mestre em Tecnologia de Alimentos

Els nivells de lipoproteïnes de baixa densitat (HDL) estan inversament relacionats amb la malaltia cardiovascular. No obstant, estudis d’intervenció i d’associacions genètiques assenyalen que la funcionalitat o qualitat de l’HDL és un paràmetre de major importància que la quantitat d’HDL. S’han descrit diversos efectes ateroprotectors dels compostos fenòlics (CFs) de l‘oli d’oliva verge (OOV). Conseqüentment, la síntesi d’OOV funcionals (OOVFs) enriquits amb CFs podria ser una bona estratègia per incrementar el consum de CFs sense incrementar la ingesta calòrica. La hipòtesi del present treball és que el consum sostingut d’OOVFs enriquits amb els seus propis CFs o amb ells més CFs complementaris propis de la farigola podria modificar les propietats fisicoquímiques de l’HDL i la distribució de les subclasses d’HDL, incrementant així la funcionalitat de l’HDL en individus hipercolesterolèmics. Dues intervencions aleatoritzades, controlades, doble cec i creuades foren realitzades dins el context de l’estudi “Virgin Olive Oil and HDL Functionality”. En la intervenció d’ingesta aguda, els participants ingeriren una dosi d’OOVFs enriquits amb els seus propis CFs a diferents concentracions (250-750 ppm de CFs). En la intervenció d’ingesta sostinguda, individus hipercolesterolèmics ingeriren OOVFs enriquits amb CFs a diferents concentracions i de diferent origen (80-500 ppm de CFs de l’oli d’oliva o combinats amb CFs de la farigola) durant tres setmanes. Els resultats mostraren que aquests OOVFs milloren la distribució de les subclasses d’HDL i diversos ratis aterogènics, incrementen la presència d’antioxidants en HDL, exerceixen un efecte beneficiós en la família de les paraoxonases i incrementen l’eflux de colesterol, d’acord amb la quantitat i l’origen dels CFs ingerits. Conseqüentment, aquests OOVFs podrien considerar-se nutracèutics apropiats per a augmentar la funcionalitat de l’HDL i com a una eina complementaria per al tractament d’individus hipercolesterolèmics.
Los niveles de lipoproteínas de alta densidad (HDL) están inversamente relacionados con la enfermedad cardiovascular. No obstante, estudios de intervención y de asociaciones genéticas señalan que la calidad funcional de la HDL es un parámetro de mayor importancia que la cantidad de HDL. Se han descrito diversos efectos ateroprotectores de los compuestos fenólicos (CFs) del aceite de oliva virgen (AOV). Por consiguiente, la síntesis de AOV funcionales (AOVFs) enriquecidos con CFs podría ser una buena estrategia para incrementar el consumo de CFs sin incrementar la ingesta calórica. La hipótesis del presente trabajo es que el consumo sostenido de AOVFs enriquecidos con sus propios CFs o con ellos más CFs complementarios propios del tomillo podría modificar las propiedades fisicoquímicas de la HDL y la distribución de las subclases de HDL, incrementando así la funcionalidad de la HDL en sujetos hipercolesterolémicos. Dos intervenciones aleatorizadas, controladas, doble ciego y cruzadas fueron realizadas en el contexto del estudio “Virgin Olive Oil and HDL Functionality”. En la intervención de ingesta aguda, los participantes ingirieron una dosis de AOVFs enriquecidos con sus propios CFs a diferentes concentraciones (250-750 ppm de CFs). En la intervención de ingesta sostenida, sujetos hipercolesterolémicos ingirieron AOVFs enriquecidos con CFs a diferentes concentraciones y de diferente origen (80-500 ppm de CFs del aceite de oliva o combinados con CFs del tomillo) durante tres semanas. Los resultados mostraron que estos AOVFs mejoran la distribución de las subclases de HDL y varios ratios aterogénicos, incrementan la presencia de antioxidantes en HDL, ejercen un efecto beneficioso en la familia de las paraoxonasas e incrementan el eflujo de colesterol, de acuerdo con la cantidad y el origen de los CFs ingeridos. Consecuentemente, estos AOVFs podrían considerarse nutracéuticos apropiados para acrecentar la funcionalidad de la HDL y como una herramienta complementaria para el tratamiento de sujetos hipercolesterolémicos.
High-density lipoprotein (HDL) cholesterol levels are inversely related to cardiovascular disease development. However, data from gene association and intervention studies lead to consider the functional quality of HDL as a more important parameter than the quantity of HDL. Phenolic compounds (PCs) from virgin olive oil (VOO) have been reported to hold atheroprotective functions. Therefore, the tailoring of functional VOOs (FVOO) enriched with PCs has been postulated as an interesting strategy to increase the daily PCs intake without increasing the caloric intake. The aim of the present thesis is that the sustained intake of FVOOs enriched with its own PCs or with them plus complementary ones from thyme may modify the physicochemical properties of HDL particles, and may promote changes in HDL subclasses distribution leading to the consequent enhancement of HDL functionality in hypercholesterolemic subjects. Two randomized, controlled, double-blind, and crossover interventions were conducted within the frame of the “Virgin Olive Oil and HDL Functionality” study. In an acute-intake intervention, participants ingested a single dose of FVOOs enriched with their own PCs but differing in the phenolic content (250-750 ppm of PCs). In a sustained-intake intervention, hypercholesterolemic participants ingested VOOs differing in PCs source and content (80-500 ppm of PCs from olive oil or combined with those from thyme) for three weeks. The results revealed that these FVOOs improve HDL subclasses profile and their associated atherogenic ratios, increase antioxidants content in HDL, exert a beneficial impact on paraoxonases family, and increase cholesterol efflux, according to PCs content and source in the FVOOs tested. Therefore, the tailoring of FVOOs could be a good nutraceutical to enhance the functionality of HDL and a complementary tool for the management of hypercholesterolemic individuals.

Orientador: Juliana Alves Macedo
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O azeite de oliva virgem extra é considerado um alimento funcional com importantes propriedades biológicas relacionadas à elevada concentração de ácido graxo monoinsaturado. Estudos recentes indicam que os componentes minoritários na composição do azeite têm sido muito associados com benefícios à saúde, muito além do conteúdo de ácido oleico, destacando-se os compostos fenólicos, principalmente hidroxitirosol e tirosol. A região na qual as oliveiras são cultivadas pode ter influência direta na composição do azeite, principalmente no que se refere aos compostos minoritários. O objetivo deste trabalho foi avaliar se o potencial antioxidante dos azeites de oliva produzidos no Brasil (ArbequinaRS, ArbequinaMG e Maria da Fé) se assemelha ao dos azeites europeus (ArbequinaMed e Gallo®) tradicionais no mercado brasileiro. O perfil de ácidos graxos mostrou que a amostra Maria da Fé assemelha-se à amostra referência Gallo®, apresentando as maiores concentrações de ácido oleico. O teor de tocoferóis foi maior nas amostras ArbequinaRS e Maria da Fé. Quanto à determinação de fenólicos totais, pelo método de Folin-Ciocalteu, destacaram-se a ArbequinaRS e ArbequinaMed. Esta também apresentou maior concentração de hidroxitirosol, enquanto que, a referência Gallo® apresentou maior teor de tirosol. A capacidade antioxidante foi avaliada por métodos de sequestro de radicais, ORAC e DPPH, este permitiu identificar diferença estatística entre as amostras testadas. Dentre as amostras de variedade Arbequina, destaca-se o azeite produzido na região Sul do Brasil, equiparando-se estatisticamente ao comercial de origem mediterrânea; foi observada uma correlação positiva entre conteúdo de fenólicos totais e a capacidade antioxidante pelo método de sequestro de radical DPPH. O método ORAC não mostrou diferença estatística significativa entre as amostras. A atividade biológica foi avaliada através da mensuração da atividade de enzimas endógenas, catalase e superóxido dismutase, do arsenal antioxidante de hepatócitos humanos. Após o ensaio MTT de viabilidade celular foram definidas duas concentrações de estudo para os testes enzimáticos: 0,5 e 2mg/mL. De forma geral, nos ensaios de ativação do sistema celular endógeno antioxidante de hepatócitos, dentre os azeites testados os de maior potencial biológico foram os brasileiros, com importante destaque para a variedade Arbequina produzida no Rio Grande do Sul, ArbequinaRS
Abstract: The extra virgin olive oil is considered a functional food with important biological properties related to the high concentration of monounsaturated fatty acid. Recent studies indicate that minor components in olive oil composition have been very associated with health benefits, far beyond the content of oleic acid, highlighting the phenolic compounds, especially hydroxytyrosol and tyrosol. The region where the olive trees are grown may have direct influence on oil composition, especially with regard to minority compounds. The objective of this study was to evaluate the antioxidant potential of olive oils produced in Brazil (ArbequinaRS, ArbequinaMG and Maria da Fé) is similar to European oil (ArbequinaMed and Gallo®) traditional in the Brazilian market. The fatty acid profile showed that the sample Maria da Fé resembles the reference sample Gallo®, with the highest concentrations of oleic acid. The tocopherols content was higher in ArbequinaRS and Maria da Fé samples. The determination of total phenolic by the Folin-Ciocalteu method, the highlights were the ArbequinaRS and ArbequinaMed. This also showed a higher concentration of hydroxytyrosol, while the Gallo® reference showed greater tyrosol content. The antioxidant capacity was evaluated by sequestration methods of radicals, ORAC and DPPH, this allowed us to identify significant differences between the samples tested. Among the samples of Arbequina variety, stand out from the oil produced in southern Brazil, equating statistically the trade of Mediterranean origin; was observed a positive correlation between total phenolic content and antioxidant activity by DPPH radical sequestration method. The ORAC method was not significantly different between the samples. The biological activity was evaluated by measuring the activity of endogenous enzymes of the antioxidant arsenal of human hepatocytes: superoxide dismutase and catalase. After the MTT assay cell viability was defined two concentrations to study enzyme tests 0,5 and 2 mg/mL. In general, the antioxidant endogenous cellular system hepatocyte activation assays, among the oils tested the highest biological potential were Brazilians, with major emphasis on the Arbequina variety produced in Rio Grande do Sul, ArbequinaRS
Mestrado
Nutrição Experimental e Aplicada à Tecnologia de Alimentos
Mestra em Alimentos e Nutrição

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.

This research work is aimed at the valorization of two types of pomace deriving from the extra virgin olive oil mechanical extraction process, such as olive pomace and a new by-product named “paté”, in the livestock sector as important sources of antioxidants and unsaturated fatty acids. In the first research the suitability of dried stoned olive pomace as a dietary supplement for dairy buffaloes was evaluated. The effectiveness of this utilization in modifying fatty acid composition and improving the oxidative stability of buffalo milk and mozzarella cheese have been proven by means of the analysis of qualitative and quantitative parameters. In the second research the use of paté as a new by-product in dietary feed supplementation for dairy ewes, already fed with a source of unsaturated fatty acids such as extruded linseed, was studied in order to assess the effect of this combination on the dairy products obtained. The characterization of paté as a new by-product was also carried out, studying the optimal conditions of its stabilization and preservation at the same time. The main results, common to both researches, have been the detection and the characterization of hydrophilic phenols in the milk. The analytical detection of hydroxytyrosol and tyrosol in the ewes’ milk fed with the paté and hydroxytyrosol in buffalo fed with pomace showed for the first time the presence in the milk of hydroxytyrosol, which is one of the most important bioactive compounds of the oil industry products; the transfer of these antioxidants and the proven improvement of the quality of milk fat could positively interact in the prevention of some human cardiovascular diseases and some tumours, increasing in this manner the quality of dairy products, also improving their shelf-life. These results also provide important information on the bioavailability of these phenolic compounds.

U ovoj tezi, uz pomoć literaturnih podataka prezentovano je geografsko poreklo masline i maslinovog ulja, njegova upotreba tokom istorije, proizvodni proces, senzorska svojstva, nutritivna vrednost i sastav masnih kiselina i održivost. U eksperimentalnom delu teze detaljno je analizirano pet uzoraka devičanskih maslinovih ulja-DMU proizvedenih na različitim maslinarskim područjima Libije tokom dve uzastopne proizvodne godine. Krakteristike ovih ulja su upoređene sa karakteristikama ekstra devičanskih maslinovih ulja najpoznatijih svetskih proizvođača, Italije. Španije i Grčke. Najvažnije masne kiseline u maslinovom ulju su sedam glavnih masnih kiselina- MK koje su detektovane u uzorcima DMU. Oleinska, palmitinska i linolna kiselina su dominantne, dok su druge MK detektovane u malim količinama.Najveći procenat palmitinske kiseline nadjen je u DMU sa područja Tripoli (P ≤ 0,05). Oleinska kiselina je dominantna u svim uzorcima DMU.Ustanovljeno je da je Libijsko DMU sa područja Gharyan poseduje najvišu koncentraciju oleinske kiseline, mononezasićenih masnih kiselina, najviši sadržaj bioaktivnih jedinjenja i najbolju nutritivnu vrednost.Bioaktivna jedinjenja u maslinovom ulju su tokoferoli, fenoli i pigmenti. Ova jedinjenja čine maslinovo ulje veoma zdravim. Ispitivana je, takođe, i fotostabilnost DMU pod uticajem fluorescentnog svetla u periodu od 35 dana. Ovi eksperimenti su sprovedeni sa tri uzorka DMU sa poreklom iz Libije u poređenju sa uljem iz Italije. Uzorci su bili izloženi fluorescentnom svetlu u providnoj i tamno smeđoj staklenoj ambalaži. Posmatrane su izmene karakteristika boje i rezultati su pokazali da fluorescentna svetlost utiče na smanjenje kvaliteta DMU više u uzorcima u transparentnoj ambalaži u poređenju sa onima u tamno smeđoj ambalaži.Osim toga, ispitana je i termostabilnost boje DMU primenom Schaal-Oven testa pod uticajem umerene temperature od 63 ± 2°C tokom perioda od 28 dana. Najmanje promene karakteristika i parametri najboljeg kvaliteta zabeležene su uzorku Gharyan DMU. Uzorak je sadržavao više pigmenata i fenolnih jedinjenja u poređenju sa uzorkom iz Italije i gubitak je bio najmanji za parametre boje. Pozitivna veza između jodnog broja i polinezasićenih masnih kiselina je registrovana sa koeficijentom korelacije r = +0,927. Primećena je i snažna pozitivna veza između sadržaja hlorofila i (a*) vrednosti boje, (r = + 0,859). Snažna pozitivna veza između TPC i AC (1/EC50DPPH) je takodje primećena, r je bio + 0,511. S druge strane, (1/EC50DPPH) je pokazao pozitivnu umerenu korelaciju sa TTC, (r = + 0,587).
In this thesis, with the help of literature data, the geographical origin of olive and olive oil, its use during history, production process, sensory properties, nutritive value and composition of fatty acids and sustainability were presented. In the experimental part of the thesis, five samples of virgin olive oils-VOO produced in various olive growing regions of Libya were analyzed in detail over the two consecutive production years. The qualities of these oils are compared with the characteristics of extra virgin olive oils of the world's most famous producers, Italy. Spain and Greece. The most important fatty acids in olive oil are the seven major fatty acids - FA that are detected in the VOO samples. Oleic, palmitic and linolenic acid are dominant, while other FAs are detected in small amounts. The largest percentage of palmitic acid was found in the VOO from the Tripoli area (P ≤ 0.05). Oleic acid is dominant in all VOO samples. It has been found that the Libyan VOO from the Gharyan region has the highest concentration of oleic acid, monounsaturated fatty acids, the highest content of bioactive compounds and the best nutritional value. Bioactive compounds in olive oil are tocopherols, phenols and pigments. These compounds make olive oil very healthy. The VOO's photostability under the influence of fluorescent light for a period of 35 days was also examined. These experiments were carried out with three samples of VOO originating in Libya in comparison with oil from Italy. Samples were exposed to fluorescent light in transparent and dark brown glass containers. Changes in color characteristics were observed and the results showed that fluorescent light influences the quality of VOO more in samples in transparent packaging compared to those in dark brown packaging. In addition, the VOO color thermostability was tested using a Schaal-Oven test under the influence of a moderate temperature of 63 ± 2°C over a period of 28 days. The smallest changes in characteristics and parameters of the best quality were recorded in the Gharyan VOO sample. The sample contained several pigments and phenolic compounds compared to the sample from Italy and the loss was the smallest for the color parameters. The positive relationship between iodine and polyunsaturated fatty acids is registered with the coefficient of correlation r = + 0.927. A strong positive relationship between the content of chlorophyll and (a*) of the color value was noted, (r = + 0.859). A strong positive association between TPC and AC (1/EC50DPPH) was also observed, r was + 0.511. On the other hand, (1/EC50DPPH) showed a positive moderate correlation with TTC, (r = + 0.587).

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Innovative products of high nutritional quality, with healthy benefits and extended conservation are an asset to the food sector. With beneficial health properties and high nutritional quality, extra virgin olive oil is an extraordinary fat, thanks to its unique chemical composition. The olive oil spread, subject of this study, is an innovative product, created from extra virgin olive oil, with a consistency similar to butter. In order to chemically compare the spread with the original olive oil sample, various parameters were evaluated after the production of the spread, a month and two months later, such as acidity, total fatty acids, triacylglycerols, sterols, total polyphenols, tocopherols, peroxide value, UV spectrophotometry and the resistance to oxidation. Part of the spread was kept in the refrigerator and the other at room temperature. It was also determined the water, fat and chloride content of the spread. Generally, it was found that the quality of olive oil is not much affected during the production of the spread, since that, in the parameters where there is a negative change, the variation is very low. It was also found that there is a better conservation of the refrigerated spread when compared with the non-refrigerated. Results of a consumer survey indicate a good acceptance of the olive oil spread in the market and also that most respondents recognized the taste of olive oil in the spread.------------------------------------Produtos inovadores, de elevada qualidade nutricional, com benefícios salutares e de conservação alargada, são uma mais-valia no sector alimentar. Com propriedades benéficas para a saúde e elevada qualidade nutricional, o azeite virgem extra é uma gordura nobre, graças à sua composição química única. A pasta de azeite, objecto do presente trabalho, é um produto inovador, criado a partir de azeite virgem extra, com consistência semelhante à da manteiga. Com vista a comparar, quimicamente, a pasta com o azeite de origem, avaliaram-se vários parâmetros, como a acidez, os ácidos gordos totais, os triacilgliceróis, os esteróis, os polifenóis totais, os tocoferóis, o índice de peróxidos, a espectrofotometria no UV e a resistência à oxidação, logo após a produção da pasta e nos dois meses seguintes, tendo sido parte da pasta mantida no frigorífico e a outra à temperatura ambiente. A pasta foi ainda sujeita a análises aos teores de água, gordura e cloretos. De um modo geral, verificou-se que a qualidade do azeite não é muito afectada no processamento da pasta, dado que, nos parâmetros onde há uma alteração negativa a variação é muito baixa. Verificou-se ainda que há uma melhor conservação da pasta refrigerada em relação à não refrigerada. Resultados de um inquérito ao consumidor indicam uma boa aceitação da pasta de azeite no mercado e, ainda, que a maioria dos inquiridos reconhece o sabor a azeite no novo produto.

The authentication of extra virgin olive oils (EVOOs) is of importance due to the potential economic impacts on the global market when olive oils are diluted with other edible oils. The International Olive Council stipulates a wide range of methods to authenticate EVOOs, however, these methods are subject to limitations. This research addresses certain weaknesses associated with these methods such as the analysis time, consistency and reliability of the official methods. A series of techniques and EVOO chemical parameters that could be used to supplement current authentication techniques was investigated. In particular, the "quality" parameters comprising total phenolic content, antioxidant capacity and tocopherol composition of Australian EVOOs diluted with canola, sunflower and rice bran oil were investigated along with the study of the UV and fluorescent spectra of these mixtures. A framework was developed which combines the strengths of the tests methods to propose a scheme to identify an adulterated EVOO. The total phenolic content measured by the Folin-Ciocalteu assay provides a positive test for the presence of a diluent at concentrations of >5% w/w but is unable to identify the diluent and is non-linear with concentration. The total phenolic content as determined by high-performance liquid chromatography using a diode-array detector that has a similar detection limit to the Folin-Ciocalteu assay and is unable to identify the diluent but provides better linearity at diluent concentrations of >10% w/w. The antioxidant capacity of diluted EVOOs using the radical 2,2 diphenyl-1-picrylhydrazyl (DPPH) is only suitable for rice bran or canola oil diluents at 10% w/w and 20% w/w, respectively but in certain cases can identify the diluent oil in the mixture. A novel technique in which the UV and fluorescent profiles of the EVOOs mixtures were determined and provided a rapid, non-destructive analysis of the EVOOs. Concurrent scans of both the excitation and emission spectra between 250 and 800 nm enabled the unique identification of EVOOs, canola, sunflower and rice bran oils Furthermore, selected excitation wavelengths of 328 nm and 536 nm were used to identify EVOO that was diluted with 5% w/w sunflower oil. The total tocopherol concentration can be used to identify 10% w/w mixtures of sunflower and canola oil in EVOO however this parameter is not suitable to identify the presence of rice bran oil. Nonetheless, a strong correlation was found between the compositional changes to α- and γ-tocopherol upon dilution which enabled the detection of diluted EVOOs, and these tocopherol concentrations were found to offer a unique profile for all three diluent oils. For example, a γ-tocopherol concentration exceeding 10 mg kg-1 suggests the EVOO is diluted with canola or rice bran oil at a concentration of 5% w/w or 10% w/w, respectively. An α-tocopherol concentration exceeding 178 mg kg-1 suggests the EVOO is diluted with sunflower oil at a concentration between 5-10% w/w depending on the EVOO. Overall, the α- and γ-tocopherol profiles were used to develop a decision tree framework to identify and quantitate the diluent oil. In combination, the above traditional methods used with the novel techniques and the assessment framework developed in this work enable a more robust assessment to be made of the authenticity of EVOOs in the future.