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Photis Dais - One of the best experts on this subject based on the ideXlab platform.
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detection of extra virgin Olive oil adulteration with lampante Olive oil and refined Olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive oils, 34 extra virgin Olive oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive oils and 12 samples of lampante Olive oils. Classification of the three grades of Olive oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive oil groups. Subsequent application of discriminant analysis to the five selected variables of oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive oil−refined Olive oil and extra virgin Olive oil−lampante Olive oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discri...
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Detection of extra virgin Olive oil adulteration with lampante Olive oil and refined Olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive oils, 34 extra virgin Olive oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive oils and 12 samples of lampante Olive oils. Classification of the three grades of Olive oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive oil groups. Subsequent application of discriminant analysis to the five selected variables of oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive oil-refined Olive oil and extra virgin Olive oil-lampante Olive oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discriminant analysis of the data allowed detection of extra virgin Olive oil adulteration as low as 5% w/w for refined and lampante Olive oils. Further application of the classification/prediction model allowed the estimation of the percent concentration of refined Olive oil in six commercial blended Olive oils composed of refined and virgin Olive oils purchased from supermarkets.
Georgia Fragaki - One of the best experts on this subject based on the ideXlab platform.
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detection of extra virgin Olive oil adulteration with lampante Olive oil and refined Olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive oils, 34 extra virgin Olive oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive oils and 12 samples of lampante Olive oils. Classification of the three grades of Olive oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive oil groups. Subsequent application of discriminant analysis to the five selected variables of oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive oil−refined Olive oil and extra virgin Olive oil−lampante Olive oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discri...
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Detection of extra virgin Olive oil adulteration with lampante Olive oil and refined Olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive oils, 34 extra virgin Olive oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive oils and 12 samples of lampante Olive oils. Classification of the three grades of Olive oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive oil groups. Subsequent application of discriminant analysis to the five selected variables of oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive oil-refined Olive oil and extra virgin Olive oil-lampante Olive oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discriminant analysis of the data allowed detection of extra virgin Olive oil adulteration as low as 5% w/w for refined and lampante Olive oils. Further application of the classification/prediction model allowed the estimation of the percent concentration of refined Olive oil in six commercial blended Olive oils composed of refined and virgin Olive oils purchased from supermarkets.
Storniolo, Carolina Emilia - One of the best experts on this subject based on the ideXlab platform.
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Efecto de componentes de la Dieta Mediterránea sobre la cascada del ácido araquidónico y la proliferación de células epiteliales intestinales
'Edicions de la Universitat de Barcelona', 2017Co-Authors: Storniolo, Carolina EmiliaAbstract:La adherencia a la Dieta Mediterránea se ha asociado a una disminución de enfermedades de alta prevalencia como el cáncer colorrectal, y este hecho se ha relacionado con el consumo moderado de vino y aceite de oliva, que son dos alimentos característicos de la Dieta Mediterránea. Ambos alimentos son una mezcla compleja de numerosos componentes con estructura y características fisicoquímicas diversas, entre los que destacan los polifenoles. Los estilbenos y los tirosoles son polifenoles que se encuentran presentes en pocos alimentos, entre los que se incluyen el vino y el aceite de oliva. El objetivo de este trabajo ha sido estudiar el papel de componentes bioactivos del vino y el aceite de oliva en el control del crecimiento de células epiteliales intestinales. Para ello, como modelo experimental se utilizó una línea celular procedente de un adenocarcinoma humano denominada Caco-2. El resveratrol (RV), que es un polifenol representativo del vino, es capaz de regular el crecimiento de las células epiteliales intestinales in vitro a concentraciones que no se alcanzan en plasma tras un consumo moderado de vino, dado que esta molécula se metaboliza muy rápidamente. En este sentido, los resultados muestran que los metabolitos sulfatados y glucuronidados del RV mantienen la capacidad antioxidante de este, así como la de inhibir el crecimiento y de inducir apoptosis. El trans-piceido, que es el glucósido del RV presente en concentraciones elevadas en el vino, presenta un efecto antioxidante, una actividad antimitogénica y pro-apoptótica sobre las células Caco-2 similar a la del RV. Además se observó que la capacidad antioxidante del RV está relacionada con la presencia de grupos hidroxilo en posición 3, 5 y 4’. Aunque es este último hidroxilo el determinante de dicha actividad antioxidante. La sustitución de estos hidroxilos por grupos cloro o metoxi, a pesar de reducir su actividad antioxidante, conserva sus efectos biológicos sobre el crecimiento de las células Caco-2. Los ácidos grasos monoinsaturados, y en especial el ácido oleico, que es el ácido graso mayoritario del aceite de oliva, inducen el crecimiento de las Caco-2, probablemente a través de la síntesis de metabolitos por la vía de las lipoxigenasas. Algunos ácidos grasos poliinsaturados, como el eicosapentaenoico y el docosahexaenoico, presentaron un efecto dual, ya que a baja concentración indujeron la proliferación celular, pudiendo estar implicados en este efecto las prostaglandinas y los ácidos hidroxieicosapentaenoicos. Mientras que una concentración alta de estos ácidos grasos poliinsaturados tuvo un efecto opuesto sobre el crecimiento celular e indujo apoptosis. Es interesante señalar que el efecto mitogénico del ácido oleico fue revertido por diversos componentes minoritarios del aceite de oliva como el hidroxitirosol, la oleuropeina, el escualeno, el ácido maslínico y el pinoresinol. Algunos de los cuales inhibieron la liberación de ácido araquidónico y la síntesis de eicosanoides, elementos implicados en el control del crecimiento de las células epiteliales intestinales. En conclusión, la cantidad y el tipo de ácidos grasos consumidos junto con los componentes minoritarios del vino y del aceite de oliva, así como sus metabolitos, pueden tener un importante papel en el control de la cascada del ácido araquidónico y de la proliferación de células epiteliales intestinales Caco-2.Adherence to Mediterranean Diet has been associated with colorectal cancer prevention, this fact has been linked to moderate consumption of wine and Olive oil, two characteristic foods of Mediterranean Diet. Both are a complex mixture of components among which polyphenols stand out. Stilbenes and tyrosols are polyphenols present in wine and Olive oil. The objective of this work was to study the effect of bioactive components of wine and Olive oil on intestinal epithelial cell growth. For this purpose, Caco-2 cells ware used as experimental model. Resveratrol (RV), a polyphenol representative of wine, is able to regulate intestinal epithelial cells growth in vitro and sulphated and glucuronidated RV metabolites maintain their antioxidant, antiproliferative and apoptotic activity. Trans-piceid is the RV aglycone more present in wine, has antioxidant, anti-mitotic and pro-apoptotic effect similar to that of RV. The antioxidant capacity of RV is related to the presence of hydroxyl groups in 3, 5 and 4 'position, been the last determinant for this activity. The substitution of these hydroxyls for chloro or methoxy groups, despite reducing their antioxidant activity, retains its biological effects on Caco-2 cells growth. Monounsaturated fatty acids, and especially oleic acid, which is the major fatty acid in Olive oil, induce Caco-2 cell growth, probably through the synthesis of metabolites from lipoxygenase pathway. Some polyunsaturated fatty acids (PUFA), such as eicosapentaenoic and docosahexaenoic, had a dual effect, since at low concentration they induced cell proliferation, while at high concentration these PUFA had an opposite effect on cell growth and induced apoptosis. Is interesting to note that the mitogenic effect of oleic acid was reversed by some minor components of Olive oil such as hydroxytyrosol, oleuropein, squalene, maslinic acid and pinoresinol. Some of which inhibited the release of arachidonic acid and the synthesis of eicosanoids, elements involved in the control of intestinal epithelial cells growth. In conclusion, the amount and type of fatty acids consumed together with minor components of wine and Olive oil, as well as their metabolites, may play an important role in arachidonic acid cascade regulation and intestinal epithelial Caco-2 cell proliferation
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Efecto de componentes de la Dieta Mediterránea sobre la cascada del ácido araquidónico y la proliferación de células epiteliales intestinales
'Edicions de la Universitat de Barcelona', 2017Co-Authors: Storniolo, Carolina EmiliaAbstract:[spa] La adherencia a la Dieta Mediterránea se ha asociado a una disminución de enfermedades de alta prevalencia como el cáncer colorrectal, y este hecho se ha relacionado con el consumo moderado de vino y aceite de oliva, que son dos alimentos característicos de la Dieta Mediterránea. Ambos alimentos son una mezcla compleja de numerosos componentes con estructura y características fisicoquímicas diversas, entre los que destacan los polifenoles. Los estilbenos y los tirosoles son polifenoles que se encuentran presentes en pocos alimentos, entre los que se incluyen el vino y el aceite de oliva. El objetivo de este trabajo ha sido estudiar el papel de componentes bioactivos del vino y el aceite de oliva en el control del crecimiento de células epiteliales intestinales. Para ello, como modelo experimental se utilizó una línea celular procedente de un adenocarcinoma humano denominada Caco-2. El resveratrol (RV), que es un polifenol representativo del vino, es capaz de regular el crecimiento de las células epiteliales intestinales in vitro a concentraciones que no se alcanzan en plasma tras un consumo moderado de vino, dado que esta molécula se metaboliza muy rápidamente. En este sentido, los resultados muestran que los metabolitos sulfatados y glucuronidados del RV mantienen la capacidad antioxidante de este, así como la de inhibir el crecimiento y de inducir apoptosis. El trans-piceido, que es el glucósido del RV presente en concentraciones elevadas en el vino, presenta un efecto antioxidante, una actividad antimitogénica y pro-apoptótica sobre las células Caco-2 similar a la del RV. Además se observó que la capacidad antioxidante del RV está relacionada con la presencia de grupos hidroxilo en posición 3, 5 y 4’. Aunque es este último hidroxilo el determinante de dicha actividad antioxidante. La sustitución de estos hidroxilos por grupos cloro o metoxi, a pesar de reducir su actividad antioxidante, conserva sus efectos biológicos sobre el crecimiento de las células Caco-2. Los ácidos grasos monoinsaturados, y en especial el ácido oleico, que es el ácido graso mayoritario del aceite de oliva, inducen el crecimiento de las Caco-2, probablemente a través de la síntesis de metabolitos por la vía de las lipoxigenasas. Algunos ácidos grasos poliinsaturados, como el eicosapentaenoico y el docosahexaenoico, presentaron un efecto dual, ya que a baja concentración indujeron la proliferación celular, pudiendo estar implicados en este efecto las prostaglandinas y los ácidos hidroxieicosapentaenoicos. Mientras que una concentración alta de estos ácidos grasos poliinsaturados tuvo un efecto opuesto sobre el crecimiento celular e indujo apoptosis. Es interesante señalar que el efecto mitogénico del ácido oleico fue revertido por diversos componentes minoritarios del aceite de oliva como el hidroxitirosol, la oleuropeina, el escualeno, el ácido maslínico y el pinoresinol. Algunos de los cuales inhibieron la liberación de ácido araquidónico y la síntesis de eicosanoides, elementos implicados en el control del crecimiento de las células epiteliales intestinales. En conclusión, la cantidad y el tipo de ácidos grasos consumidos junto con los componentes minoritarios del vino y del aceite de oliva, así como sus metabolitos, pueden tener un importante papel en el control de la cascada del ácido araquidónico y de la proliferación de células epiteliales intestinales Caco-2.[eng] Adherence to Mediterranean Diet has been associated with colorectal cancer prevention, this fact has been linked to moderate consumption of wine and Olive oil, two characteristic foods of Mediterranean Diet. Both are a complex mixture of components among which polyphenols stand out. Stilbenes and tyrosols are polyphenols present in wine and Olive oil. The objective of this work was to study the effect of bioactive components of wine and Olive oil on intestinal epithelial cell growth. For this purpose, Caco-2 cells ware used as experimental model. Resveratrol (RV), a polyphenol representative of wine, is able to regulate intestinal epithelial cells growth in vitro and sulphated and glucuronidated RV metabolites maintain their antioxidant, antiproliferative and apoptotic activity. Trans-piceid is the RV aglycone more present in wine, has antioxidant, anti-mitotic and pro-apoptotic effect similar to that of RV. The antioxidant capacity of RV is related to the presence of hydroxyl groups in 3, 5 and 4 'position, been the last determinant for this activity. The substitution of these hydroxyls for chloro or methoxy groups, despite reducing their antioxidant activity, retains its biological effects on Caco-2 cells growth. Monounsaturated fatty acids, and especially oleic acid, which is the major fatty acid in Olive oil, induce Caco-2 cell growth, probably through the synthesis of metabolites from lipoxygenase pathway. Some polyunsaturated fatty acids (PUFA), such as eicosapentaenoic and docosahexaenoic, had a dual effect, since at low concentration they induced cell proliferation, while at high concentration these PUFA had an opposite effect on cell growth and induced apoptosis. Is interesting to note that the mitogenic effect of oleic acid was reversed by some minor components of Olive oil such as hydroxytyrosol, oleuropein, squalene, maslinic acid and pinoresinol. Some of which inhibited the release of arachidonic acid and the synthesis of eicosanoids, elements involved in the control of intestinal epithelial cells growth. In conclusion, the amount and type of fatty acids consumed together with minor components of wine and Olive oil, as well as their metabolites, may play an important role in arachidonic acid cascade regulation and intestinal epithelial Caco-2 cell proliferation
Miguel A Martinezgonzalez - One of the best experts on this subject based on the ideXlab platform.
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relationship between Olive oil consumption and ankle brachial pressure index in a population at high cardiovascular risk
Atherosclerosis, 2020Co-Authors: Cristina Sanchezquesada, Miguel A Martinezgonzalez, Estefania Toledo, Guadalupe Gonzalezmata, Maria Isabel Ramosballesta, Jose Ignacio Peis, Jordi SalassalvadoAbstract:Abstract Background and aims The aim of this study was to ascertain the association between the consumption of different categories of edible Olive oils (virgin Olive oils and Olive oil) and Olive pomace oil and ankle-brachial pressure index (ABI) in participants in the PREDIMED-Plus study, a trial of lifestyle modification for weight and cardiovascular event reduction in individuals with overweight/obesity harboring the metabolic syndrome. Methods We performed a cross-sectional analysis of the PREDIMED-Plus trial. Consumption of any category of Olive oil and Olive pomace oil was assessed through a validated food-frequency questionnaire. Multivariable linear regression models were fitted to assess associations between Olive oil consumption and ABI. Additionally, ABI ≤1 was considered as the outcome in logistic models with different categories of Olive oil and Olive pomace oil as exposure. Results Among 4330 participants, the highest quintile of total Olive oil consumption (sum of all categories of Olive oil and Olive pomace oil) was associated with higher mean values of ABI (beta coefficient: 0.014, 95% confidence interval [CI]: 0.002, 0.027) (p for trend = 0.010). Logistic models comparing the consumption of different categories of Olive oils, Olive pomace oil and ABI ≤1 values revealed an inverse association between virgin Olive oils consumption and the likelihood of a low ABI (odds ratio [OR] 0.73, 95% CI [0.56, 0.97]), while consumption of Olive pomace oil was positively associated with a low ABI (OR 1.22 95% CI [1.00, 1.48]). Conclusions In a Mediterranean population at high cardiovascular risk, total Olive oil consumption was associated with a higher mean ABI. These results suggest that Olive oil consumption may be beneficial for peripheral artery disease prevention, but longitudinal studies are needed.
George Siragakis - One of the best experts on this subject based on the ideXlab platform.
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detection of extra virgin Olive oil adulteration with lampante Olive oil and refined Olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive oils, 34 extra virgin Olive oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive oils and 12 samples of lampante Olive oils. Classification of the three grades of Olive oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive oil groups. Subsequent application of discriminant analysis to the five selected variables of oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive oil−refined Olive oil and extra virgin Olive oil−lampante Olive oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discri...
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Detection of extra virgin Olive oil adulteration with lampante Olive oil and refined Olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive oils, 34 extra virgin Olive oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive oils and 12 samples of lampante Olive oils. Classification of the three grades of Olive oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive oil groups. Subsequent application of discriminant analysis to the five selected variables of oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive oil-refined Olive oil and extra virgin Olive oil-lampante Olive oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discriminant analysis of the data allowed detection of extra virgin Olive oil adulteration as low as 5% w/w for refined and lampante Olive oils. Further application of the classification/prediction model allowed the estimation of the percent concentration of refined Olive oil in six commercial blended Olive oils composed of refined and virgin Olive oils purchased from supermarkets.
