“table olives, virgin olive oil and olive mill wastewater ... · *maurizio servili, professor at...

Utilization of biophenols from Olea Europea productsOlives, virgin olive oil and olive mill wastewater

“Table Olives, Virgin Olive Oil

and Olive Mill Wastewater:

Developments and Potential Solutions”

conference proceedings

Ionian Culture Center

Pyli Agiou Nikolaou, Faliraki, Corfu, Greece

21-22 February 2014

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Conference Topics• TableOlives:Theprocessingoftableolives.• OliveOil:Effectofariculturalpractices,processingandstorageconditionsandonqualitycharacteristics.• OliveMillWasteWater:Potentialandtechnologiesforvalorisationofresiduesfromoliveoilproduction,identification

ofphenoliccompoundsinOMWWandpotentialuses• OliveOilManagement• OliveOilOrganolepticAssessment

Theconferenceisco-organizedbytheUniversityofIoanninaandRegionofIonianIslands

Organizing & Scientific CommitteeUniversity of Ioannina: Prof.MariaTasioula-Margari,ProjectCoordinator,Prof.MiltiadisI.Karayiannis,Prof.ConstantinosStalikas,Dr.VassilikiKontogianniMr.EvaggelosZikos

Organizing CommitteeRegion of Ionian Islands:Dr.ThaliaLazaridouDr.LavrentiosVasiliadisMrsPolyxeniGeorgiouComitechS.A.

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Table of Contents

Conference Program ....................................................................................................................................................................................... 5

Abstracts.................................................................................................................................................................................................................... 7

RECENT DEVELOPMENTS IN OLIVE OIL SECTOR IN EUROPEAN AND INTERNATIONAL LEVEL ..................................................................................7

THE PROCESSING OF TABLE OLIVES IN GREECE .....................................................................................................................................................................................7

THE ROLE OF AUTOCHTHONOUS MICROORGANISMS IN THE PRODUCTION OF TABLE OLIVES ............................................................................8

IDENTIFICATIONTION OF PHENOLIC COMPOUNDS IN TABLE OLIVES AND SAMPLES OF BRINES DURING TABLE OLIVES FERMENTATION: BIOLOGICAL AND ANTIMICROBIAL ACTIVITY ....................................................................................................................................................9

BIOPHENOLS OF TABLE OLIVES: ASSESSMENT OF THEIR BIOACCESSIBILITY AFTER IN VITRO GASTRO-INTESTINAL DIGESTION .........9

HEALTH CLAIMS AND BIOACTIVE VIRGIN OLIVE PHENOLS. LEGAL REQUIREMENTS AND ANALYTICAL CONCERNS ..............................10

IMPROVEMENT OF VIRGIN OLIVE OIL QUALITY AND BY-PRODUCTS VALORIZATION: NEW TECHNOLOGICAL APPROACHES ...........11

EU REGULATION ON OLIVE OIL QUALITY – LATEST AMENDMENTS .......................................................................................................................................11

CHANGE THAT OCCUR IN THE COMPOSITION OF VOLATILE COMPONENTS OF VIRGIN OLIVE OIL DURING STORAGE, REGARDING DIFFERENT VARIETIES OF GREEK OLIVES ....................................................................................................................................................................12

THE EFFECT OF THERAPY MANURING-FERTILIZATION ON THE PRODUCTIVITY OF THE OLIVE OIL TREE AND OLIVE OIL QUALITY ......................................................................................................................................................................................................................................................................12

SUSTAINABLE AND EFFECTIVE UTILIZATION OF OLIVE MILL WASTEWATER BY APPLYING PHYSICOCHEMICAL AND BIOLOGICAL PROCESSES ...................................................................................................................................................................................................................................13

IMPLEMENTATION OF VALUABLE COMPOUNDS FROM OLIVE MILL WASTEWATER AS ADDITIVES IN FUNCTIONAL FOODS AND COSMETICS ....................................................................................................................................................................................................................................................13

THE GOOD SIDE OF PRO-OXIDATIVE ACTION OF PLANT POLYPHENOLS: AN ACTION MECHANISM FOR PRO-APOPTOTIC ACTIVITY ......................................................................................................................................................................................................................................................................14

THE EFFECTS OF OLIVE MILL WASTEWATER AND THEIR PURE PHENOLIC COMPOUNDS ON ASPERGILLUS FLAVUS GROWTH AND AFLATOXINS PRODUCTION .................................................................................................................................................................................................................15

TOWARD A HIGH YIELD RETENTION AND DEGRADATION OF PHENOLIC CONTENT FROM OLIVE MILL WASTEWATER USING CARBON-BASED NANOMATERIALS AND ZERO-VALENT IRON ..................................................................................................................................................15

ACTIONS FOR THE PROTECTION AND UTILIZATION OF LOCAL PRODUCTION OF QUALITATIVE OLIVE OIL .................................................16

THE CONTRIBUTION OF THE UNION OF AGRICULTURAL COOPERATIVES OF CORFU (EASK) IN THE PROPER MANAGEMENT AND CULTIVATION OF THE OLIVE GROVE OF CORFU IN ADDITION TO HIGH QUALITY AND CERTIFIED OLIVE OIL .................................16

UNDESIRABLE CHEMICAL CHANGES OF OLIVE OIL ..........................................................................................................................................................................17

OPTIMISATION OF EXTRA VIRGIN OLIVE OIL QUALITY AND PROCCESSING ......................................................................................................................17

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Conference Program

Table Olives, Virgin Olive Oil and Olive Mill Wastewater: Developments and Potential Solutions

Friday 21 February 20149:00-9:20 Registration9:20-9:30 Welcomeaddress

SpyrosSpyrou,Governor,RegionofIonianIslands9:30-9:50 BioOleaProjectOverview:ObjectivesandOutcomes.

MariaTasioula-Margari,ProjectCoordinator,UniversityofIoannina AntonioLogrieco,ActingDirector,ISPA-CNR

9:50-10:20 RecentdevelopmentsinoiloliveoilsectorinEuropeanandinternationallevel. ConstantinosStournaras,AssociateDirectorinProductionanduseofagriculturalproducts,MinistryofFoodandAgriculturalDevelopment

Session I. Table OlivesChair: Prof. Miltiadis I. Karayiannis & Dr. Antonio Logrieco10:20-10:40 TheprocessingoftableolivesinGreece.

EfstathiosZ.Panagou,Professor,AgriculturalUniversityofAthens,DepartmentofFoodScienceandTechnology10:40-11:00 Theroleofautochthonousmicroorganismsintheproductionoftableolives.

Authors:GianlucaBleve,MariaTufariello,MirianaDurante,FrancescaA.Ramires,EzioPerbellini,GiovanniMita,FrancescoGriecoandAntonioF.Logrieco

11:00-11:20 Identificationofphenoliccompoundsintableolivesandsamplesofbrinesduringtableolivesfermentation.Biologicalandantimicrobialactivity. Authors:ChytiriAgathi,VasilikiG.Kontogianni,AristidisKallimanisandMariaTasioula-Margari

11:20-11:40 BiophenolsofTableOlives:Assessmentoftheirbioaccessibilityafteranin vitrogastro-intestinaldigestion. Authors:D’AntuonoIsabella,LinsalataVito,LattanzioVeronicaM.T.,CiascaBiancamaria,LogriecoAntonioF.andCardinaliAngela

11:40-12:00 Coffeebreak

Session II. Olive OilChair: Prof. Maria Tasioula-Margari & Dr. Angela Cardinali 12:00-12:30 Healthclaimsandbioactivevirginolivephenols.Legalrequirementsandanalyticalconcerns.

MariaZTsimidou,ProfessorinFoodChemistry,AristotleUniversityofThessaloniki12:30-13:00 Improvementofvirginoliveoilqualityandby-productsvalorization:newtechnologicalapproaches.

Authors:MaurizioServili*,EspostoSonia,SelvagginiRobertoTaticchiAgnese,UrbaniStefania,SordiniBeatrice,VenezianiGianLuca. *MaurizioServili,ProfessorattheFacultyofAgriculture,DipartimentodiScienzeAgrarie,AlimentariedAmbientali,UniversitàdegliStudidiPerugia

13:00-13:20 EURegulationonoliveoilquality.-Latestamendments. EfiChistopoulou,Traineronoliveoilorganolepticassessment

13:20-13:40 Changethatoccurinthecompositionofvolatilecomponentsofvirginoliveoilduringstorage,regardingdifferentvarietiesofGreekolives. Authors:KaliKotsiou,KonstantinosGennatosandMariaTasioula-Margari

13:40-14:00 Theeffectoftherapymanuring-fertilizationontheproductivityoftheolivetreeandoliveoilquality. Authors:EvagelosZikos,AgathaChytiri,BasiliosChouliarasandMariaTasioula-Margari

14:00-15:30 Lunch

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Session III. Olive Mill Waste WaterChair: Prof. Stalikas Konstantinos & Dr. Gianluca Bleve15:30-16:00 Sustainableandeffectiveutilizationofolivemillwastewaterbyapplyingphysicochemicalandbiological

processes. ApostolosVlyssides,ProfessorofSchoolofChemicalEngineering,NationalTechnicalUniversityofAthens

16:00-16:30 Implementationofvaluablecompoundsfromolivemillwastewaterasadditivesinfunctionalfoodsandcosmetics. Dr.CharisM.Galanakis,GalanakisLaboratories,Chania,Greece

16:30-16:50 TheGoodSideOfPro-OxidativeActionOfPlantPolyphenols:AnActionMechanismForThePro-ApoptoticActivity. Authors:LecciRaffaellaM.,LogriecoAntonioF.andLeoneAntonella

16:50-17:10 TheeffectofOliveMillWasteWatersandtheirphenoliccompoundsonAspergillus flavus growth and aflatoxinproduction. Authors:BavaroSimonaL.,CozziGiuseppe,HaidukowskiMiriam,D’AntuonoIsabella,CardinaliAngelaandLogriecoAntonioF.

17:10-17:30 Towardahighyieldretentionanddegradationofphenoliccontentfromolivemillwastewaterusingcarbon-basednanomaterialsandzero-valentiron. Authors:VoulgariDespina-Lyda,KotsiouKali,StalikasKonstantinosandTasioula-MargariMaria

Saturday 22 February 2014

Session I. Olive oil management Chair: Prof. Miltiadis I. Karayiannis & Thalia Lazaridou9:10-9:30 Actionsfortheprotectionandutilizationoflocaloliveoilproduction.

StamatisGkinis,DirectorofAgriculturalEconomy,RegionofIonianIslands9:30-9:50 ThecontributionofCorfuAgriculturalAssociationintherationalmanagementandcultivationoftheCorfu

oliveplantationandintheproductionofhighqualityandcertifiedoliveoil. ChristinaLouvrou,PresidentofAgriculturalAssociationofCorfu

Session II. Olive oil Organoleptic AssessmentChair: Prof. Miltiadis I. Karayiannis & Stamatis Gkinis9:50-10:10 Undesirablechemicalchangesofoliveoil.

EvagelosZikos,Agriculturalist,M.Sc.DecentralizedAdministrationofPeloponisos-WesternGreeceandIonion

10:10-10:30Optimizationofextravirginoliveoilqualityandprocessing. MariaTasioula-Margari,ProjectCoordinator,UniversityofIoannina

10:30-12:00Organolepticassessmentofoliveoil. EfiChristopoulou*andDimitrisDimitrakopoulos** *Traineronoliveoilorganolepticassessment **Oliveoilproducer,memberoftheproducersteamΝΗΛΕΑΣ,memberoftheorganolepticoliveoilpanel ΕΣΒIΤΕ

12:00-12:15 ClosingRemarks Tasioula-MargariMaria,ProjectCoordinator,UniversityofIoannina LogriecoLogrieco,ActingDirector,ISPA-CNR

12:15-13:00 Coffee-Snack

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Abstracts

RECENT DEVELOPMENTS IN OLIVE OIL SECTOR IN EUROPEAN AND INTERNATIONAL LEVELCONSTANTINOS STOURNARASAssociateDirectorinProductionanduseofagriculturalproducts,MinistryofFoodandAgriculturalDevelopment

Currently,weareinastateofchange,bothattheEuropeanaswellasatthegloballevel.AttheEuropeanlevel,changeswhichconcerntheforthcomingreformoftheCommunityAgriculturalPolicy(CAP),thealreadyunifiedCMOstheagricul-turalruraldevelopment,extendingalsotheentirelegislativeframeworkofthesebasiclaws.Inaddition,aboutapproximatelyeighteenmonthsago,theEuropeanCommissionpresentedanActionPlanforstructuralchangesinthepolicyoftheoliveoil,inordertoaddresstheproblemsofthissectorandtoachieveabalanceinit.Thus,lookingforwardto2020,aseriesofactionswereundertakenbytheEuropeanmissionaimingatthequalitycontrol,thereshapingandrestructuringofthesector,andthepromotionofthecompetitionwiththirdcountriesandwiththeIn-ternationalCouncilofOliveOil(IOOC).WithintheframeoftheprogramHorizon2020,intheareaoffoodauthenticity,theEuropeanUnion,considersitasaspecialchallengetobeabletoguaranteethequalityandauthenticityofoliveoil,inordertopreserveitsimage,andintendsfurthertofundtherelevantoperationsinresearchandinnovation,fortheWorkingProgramme2014-2015,with5million€,against0.5million€only,fortheactionsoftheauthenticityofallotherfoodproducts.Worldwide,ofparamountimportanceistheissueofIOOC.InViewoftheexpirationofthecurrentagreementon31.12.2014,discussionshavestartedonitsrevision,itsexpansion,oritsextensionintheframeofUNCTAD.Themostimportantissue,however,concernsitsextensionfortheconsumingcountries,withnochangesofcoursethestandardization,promotion,andmonitoring.

THE PROCESSING OF TABLE OLIVES IN GREECEEFSTATHIOS Z. PANAGOULaboratoryofMicrobiologyandBiotechnologyofFoods,DepartmentofFoodScienceandHumanNutrition,AgriculturalUniversityofAthens,IeraOdos75,Athens,Greece,GR-11855e-mail:stathispanagou@aua.gr

TableoliveprocessinghasbeenevolvedoverdecadesinGreeceaccordingtolocalcultureandartisanalpracticesinsmallandmediumscaleinstallations.Today,tableolivesconstituteamajorpartoftheso-calledMediterraneandiettogetherwitholiveoil.Fermentationisanexcellentpreservationtechniqueastheactivityoflacticacidbacteriaresultsintheproductionofavarietyofmetaboliccompounds,inwhichlactateandacetatepredominate,loweringthepHofthebrineanddecreasingthusthepresenceofpathogenicmicroorganisms.Inaddition,antimicrobialcompounds(e.g.ethanol,bacteriocins)producedbycertainstrainsoflacticacidbacteriacontributetoabetterpreservationeffectofthefinalproduct.Greecehasalongtradi-tioninproducingnaturalblackolivesinbrine.Almost50%ofharvestedolivesinthecountryareprocessedasnaturalblackaccordingtowell-establishedprocedures.However,despitethemodernizationoftheGreektableoliveindustryandthestillroomforfurtherimprovementinprocessingthatwouldincreasethecompetitivenessofblackolivesintheinternationalmar-ket.Inrecentyearstherehasbeenarecommendationbypublichealthandregulatoryauthoritiestoreducedietaryintakeofsodiumbecauseofitsassociationtohypertension.ForthisreasonitisnecessaryforthetableoliveindustrytoreducethesaltlevelinblackolivefermentationinordertopromoteavigorouslacticfermentationwithfinalpHandacidityvaluesthatwillensureitsmicrobiologicalstabilityandsensoryattributes,andatthesametimeproduceahealthierproducttoconsumers.Inthiscontext,acriticallevelof8%saltmustbetakenintoaccount,abovewhichthegrowthoflacticacidbacteriaisretardedandsalt-tolerantyeastsprevail,givingaproductwithlessacidityandhigherpHvalues(Tassouetal.,2002).Atthesametime,thepartialsubstitutionofsaltwithotherchloridesaltsmustbetakenintoaccountinanattempttoproducelowsaltolivesforconsumerswhopreferadietlowinsodium(Panagouetal.,2011).Atthesametime,thefunctionalroleoftableolivesisexpectedtogreatlyincreasetheiralreadyimportantnutritionalvalueandconveyafavourableeconomicimpact,especiallyknowingthatsuchproductsoriginateinlessdevelopedregionsoftheEU(Blanaetal.,2014).

References Blana,V.A.,Grounda,A.,Tassou,C.C.,Nychas,G.-J.E.,Panagou,E.Z.(2014)InoculatedfermentationofgreenoliveswithpotentialprobioticLac-

tobacillus pentosus and Lactobacillus plantarumstarterculturesisolatedfromindustriallyfermentedolives.Food Microbiology 38:208-218.Panagou,E.Z.,Hondorimou,O.,Mallouchos,A.,Nuchas,G.-J.E.(2011)AstudyontheimplicationsofNaClreductioninthefermentation

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profileofConservoleanaturalblackolives.Food Microbiology28:1301-1307.Tassou,C.C.,Panagou,E.Z.andKatsaboxakis,K.Z.(2002)Microbiologicalandphysicochemicalchangesofnaturallyblackolivesferment-

edatdifferenttemperaturesandlevelsofNaClinthebrines.Food Microbiology19:605-615.

THE ROLE OF AUTOCHTHONOUS MICROORGANISMS IN THE PRODUCTION OF TABLE OLIVESGIANLUCA BLEVE1, MARIA TUFARIELLO1, MIRIANA DURANTE1, FRANCESCA A. RAMIRES1, EZIO PERBELLINI2, LUIGI CHIRIATTI2, FRANCESCO GRIECO1, MARISTELLA CAPPELLO1, GIOVANNI MITA1, MARIA TASIOULA-MARGARI4 AND ANTONIO F. LOGRIECO3 1 ConsiglioNazionaledelleRicerche-IstitutodiScienzedelleProduzioniAlimentari UnitàOperativadiLecce,viaProv.leLecce-Monteroni-73100LecceITALY2 AgricolaNuovaGenerazioneSoc.Coop.viaProv.leBorgagneKm.1,73025Martano(LE)ITALY3 ConsiglioNazionaledelleRicerche-IstitutodiScienzedelleProduzioniAlimentari

viaAmendola122/O-70126BariITALY4 DepartmentofChemistry,SectionofFoodChemistry,UniversityofIoannina,Ioannina(Greece)e-mail:gianluca.bleve@ispa.cnr.it

TableolivesareoneofthemostimportanttraditionalfermentedvegetablesinSouthernEuropean(Italy,GreeceandSpain)countries.IntheGreek-styleproductionsystem,thefruitsareplaceddirectlyintothebrine,thusallowingthenaturalfer-mentationtotakeplace.Thespontaneousfermentations,thatcanlast8–12months,aredrivenbymixedpopulationsofmicroorganisms,mainlytheepiphyticmicrobialpopulationofyeastsandlacticacidbacteria(LAB)(Romeroetal.,2004).Atpresent,theindustrialtableoliveprocessisnotpredictableanddependsontheempiricalexperienceoftheproducers..Inordertoavoidtheunpredictabilityoftheolivespontaneousfermentation,toimprovetheproductiveprocessandtoconstantlyproducehigh-qualityfinalproducts,theuseofstrainsofLABasstarterculturesforoliveproductionhasbeenproposed(SabatiniandMarsilioetal.,2008;Panagouetal.,2008;Blanaetal.,2014).However,inthelastyears,theimpor-tanceandthepotentialapplicationsofyeastsasstartersfortableoliveprocessinghasbeenrecognized(Arroyo-Lópezetal.,2008,2012;Bevilacquaetal.,2012).Objectives:Inthepresentwork,wehavestudiedthemainphysical,chemicalandaromaticparametersofnaturalfermenta-tionsofCellinadiNardò,Leccino,KalamataandConservoleatableolivesinordertodeterminechemicaldescriptorscorre-latedtomicrobiologicalactivitiesandthedynamicsofmicroorganismsinordertoselectLABandyeaststrainsascandidateautochthonousstartercultures.Conclusions.The identifiedchemicaldescriptorscanbesuitableto followthetrendandtocontrol theoutcomeof thefermentationandanewprotocolaimedtotheselectionofLABandyeaststrainsascandidatesautochthonousstartershasbeendevelopedandapplied(Bleveetal.2014a,b).Selectedmicrobialstartershasbeensuccessfullyusedtofermentolivesinpilotandindustrial-scaleandanewmethodfortableoliveproductionhasbeensetup(Bleveetal.2103).Theuseof selected autochthonous starter cultures produced fermented table olives with improved organoleptic, sensorial and nutritionalcharacteristics.

References Arroyo-López,F.N.,Querol,A.,Bautista-Gallego,J.,andGarrido-Fernández,A.(2008).Roleofyeastsintableoliveproduction.Int.J.Food

Microbiol.128,189–196.Arroyo-López,F.N.,Romero-Gil,V.,Bautista-Gallego,J.,Rodriguez-Gómez,F.,Jiménez-Díaz,R.,García-García,P.,etal.(2012).Yeastsintable

oliveprocessing:desirableorspoilagemicroorganisms.Int.J.FoodMicrobiol.160,42–49.BevilacquaA,CorboMR,SinigagliaM. (2012)SelectionofYeastsasStarterCultures forTableOlives:AStep-by-StepProcedure.Front

Microbiol.31;3:194BlanaVA,GrountaA,TassouCC,NychasGJ,PanagouEZ.(2014)InoculatedfermentationofgreenoliveswithpotentialprobioticLacto-

bacilluspentosusandLactobacillusplantarumstarterculturesisolatedfromindustriallyfermentedolives.FoodMicrobiol38:208-18BleveG.,TufarielloM.,DuranteM.,RamiresA.F.,MitaG.,GriecoF.,PerbelliniE.,ChiriattiL.,CappelloM.S.,LogriecoA.F.(2014a)Studyof

naturalfermentationprocessofthetwoItaliantableolivecultivarsandoptimizationofaprotocolforselectionofmicrobialautoch-thonousstarters.(Manuscriptinpreparation)

BleveG.,TufarielloM.,DuranteM.,RamiresA.F.,MitaG.,GriecoF.,PerbelliniE.,ChiriattiL.,CappelloM.S.,Tasioula-MargariM.,LogriecoA.F.(2014b)StudyofnaturalfermentationprocessoftwoGreektableolivecultivarsandselectionofmicroorganismsasautochthonousstarters(Manuscriptinpreparation)

BleveG.,TufarielloM.,DuranteM.,PerbelliniE.,MitaG.,RamiresA.F.,GriecoF.,LogriecoA.F.Metodoperlaproduzionediolivedatavolafermentate.BrevettoMI2013A002063.Dep.11/12/2013

PanagouEZ,SchillingerU,FranzCM,NychasGJ.(2008)Microbiologicalandbiochemicalprofileofcv.Conservoleanaturallyblackolivesduringcontrolledfermentationwithselectedstrainsoflacticacidbacteria.FoodMicrobiol.25(2):348-58.

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Romero,C.,Brenes,M.,Yousfi,K.,Garcia,P.,Garcia,A.,andGarrido,A.(2004).Effectofcultivarandprocessingmethodonthecontentsofpolyphenolsintableolives.J.Agric. FoodChem.52,479-484.

SabatiniN,andMarsilioV.(2008)Volatilecompoundsintableolives(OleaEuropaeaL.,NocellaradelBelicecultivar).FoodChemistry107(2008)1522–1528

IDENTIFICATIONTION OF PHENOLIC COMPOUNDS IN TABLE OLIVES AND SAMPLES OF BRINES DURING TABLE OLIVES FERMENTATION: BIOLOGICAL AND ANTIMICROBIAL ACTIVITYCHYTIRI AGATHI*, KONTOGIANNI G. VASILIKI, KALLIMANIS ARISTEIDIS, TASIOULA-MARGARI MARIADepartmentofChemistry,SectorofIndustrialChemistryandFoodChemistry,UniversityofIoannina,45110,Ioannina,45110,Greece*e-mail:achytiri@cc.uoi.gr

Thisworkisfocusedonthedeterminationofphenoliccompoundscontainedinolives(oilproducingandtableolives)andbrinesduringthetableolivefermentation.Forthisreason,sevendifferentoilproducingvarieties(Asprolia,Thiaki,Liano-lia,Koroneiki,Mavrolia,Skatzolia,Megaritiki) fromwesternGreece(Ionian IslandsandEpirus)atmaturity indexrangingbetween3-4andtwotableolives(Kalamon,Amfissis)atfullmaturitystage,werecollected.ThetableolivessubjectedtospontaneousorusinglabandyeaststartersfermentationaccordingtoGreek-styleprocessingmethod.Changesoccurringinphenoliccompoundsofbrinewereinvestigatedduringthefermentation.Thehighesttotalphenoliccontent,amongtheoilproducingcultivars,wasrecordedinSkatzoliafollowedbyAsprolia,Lianolia,Koroneiki,Thiaki,MavroliaandMegari-tikiwhichcontainthelowestquantity.KalamonshowedhighertotalphenoliccontentcomparedtoAmfissis.Oleuropeinanditsderivatives,decarboxymethyloleuropeinaglycon(3,4-DHPEA-EDA),verbascoside,aswellas, tyrosolandhydroxy-tyrosol,werethemainphenoliccompoundsinolivepulpinallvarieties.DuringthefermentationinAmfissistableolives,bothinbrinesandpulp,thelevelsofcomplexphenoliccompoundsdecreasedandintheendoffermentationthemaincompoundsindentifiedwerehydroxytyrosol,tyrosol,decarboxymethyloleuropeinaglycon,andhydroxytyrosolacyclodi-hydroelenolate.Onthecontrary,duringthethreemonthsfermentationinKalamontableolivesbothinbrinesandpulptherewasn’tobservedsignificantchangeintheprofileofphenoliccompoundsandalsocomplexphenoliccompoundswereidentified,suchas6’-p-coumaroylsecologanosideandcaffeyolesterofsecologanoside.

References1. Willettetal.AmericanJournalofClinicalNutrition1995,61:1402–1406.2. Huangetal.JournaloftheAmericanCollegeofSurgeons2008,407-416.3. Trichopolouetal.Cancer Epidemiology, Biomarkers & Prevention2009,9:869–873.4. Angerosaetal.FoodChemistry2000,68:283-287.5. Estietal.JournalofAgriculturalandFoodChemistry1998,46:32−35.6. Sivakumaretal.ChemistryofNaturalCompounds2005,41,588−591.7. Visiolietal.MedicinalResearchReviews2002,22:65-75.8. Alagnaetal.BMCPlantBiology2012,12:162.9. Gomez-Ricoetal.FoodresearchInternational,2008,41:433-440.10. Vinhaetal.FoodChemistry,2002,89:561-568.11. Patumietal.FoodChemistry,2002,77:27-34.12. Boskouetal.FoodChemistry2006,94:558–564.13. Ruiz-Barbaetal.JournalofAppliedBacteriology1993,74:15-19.14.GutfingerT.Polyphenolsinoliveoils.JournaloftheAmericanOilChemists’Society1981,58(11):966-968.15.Daskalakietal.FoodandNutritionResearch200948(1):31-41.16. IOOC(1984).Documentno.6.InternationalOliveOilCouncil,Madrid.

BIOPHENOLS OF TABLE OLIVES: ASSESSMENT OF THEIR BIOACCESSIBILITY AFTER IN VITRO GASTRO-INTESTINAL DIGESTIOND’ANTUONO I., LINSALATA V., LATTANZIO V.M.T., CIASCA B., LOGRIECO A. F., CARDINALI A.InstituteofSciencesofFoodProduction(ISPA),NationalResearchCouncilofItaly(CNR),viaG.Amendola70126,Bari,Italye-mail:angela.cardinali@ispa.cnr.it

TableolivesareacommodityofgreatimportanceintheMediterraneanbasin.OneofthemostimportantvarietyinApulia(SouthernItaly),is“BelladiCerignola,”thatreceivedthe“ProtectedDenominationofOrigin”(DOP)in2000byEU.Thisculti-

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varismainlystudiedforitsmicrobiologicalaspect1but,actually,lessisknownregardingitsspecificphenoliccompositions.Generally,olivedrupeshavehighconcentrationsofphenoliccompounds(≈1-2%offreshweight2), importantfortheirantioxidant,anti-inflammatoryandantitumoralproperties,withbeneficialeffectonhumanhealth.Themainobjectiveofthepresentstudywasthecharacterizationofphenoliccompoundsfrom“BelladiCerignola”green,blackandnaturalde-bitteredmarketableproducts. Inaddition,theassessmentofbioaccessibilityofthesepolyphenolswasinvestigatedbyusingin vitrogastro-intestinaldigestionmodel3.Themain polyphenols identified by HPLC-DAD and LC-HRMSwere: hydroxytyrosol, tyrosol, caffeic acid, verbascoside,isoverbascoside, caffeoyl-6-secologanoside, comselogoside, luteolin. After in vitro digestion process, all total phenols identifiedwerebioaccessible,apartluteolinthatwasabsentinthedigestivefraction.Inparticular,thebio-accessibilitieswere:84.2%forhydroxytyrosol,100%fortyrosolandcaffeicacid,47%forverbascoside,75%forisoverbascoside,77%forcaffeoyl-6-secologanoside,81%forcomselogoside.Regardingtyrosol,caffeicacidandisoverbascoside,theiramount, inthechimefraction,washigherthannodigestedolive,probablyforhydrolysisandisomerizationsphenomenaoccurredinthegastro-intestinalconditions.Thesedataareingoodagreementwiththeresultsalreadypublishedfortheverbascosidebiaccessibility4.Inconclusion,thedataobtainedprovidepreliminaryinsightonthepotentialforbioavailabilityofthepoly-phenolspresentinacomplexmatrixsuchas“BelladiCerignola”cultivar.

References1. Perricone,etal.2010.J.Food Sci,75(7),M430-M436.2. Romeroetal..2002.J. Agric. Food Chem 50,3835-3839.3. Versantvoortetal..2005Food and Chemical Toxicology,43(1)31-40.4. Cardinalietal..2011J. Food Sci,76:H48-54.

HEALTH CLAIMS AND BIOACTIVE VIRGIN OLIVE PHENOLS. LEGAL REQUIREMENTS AND ANALYTICAL CONCERNSMARIA Z. TSIMIDOULaboratoryofFoodChemistry&Technology,SchoolofChemistry,AristotleUniversityofThessaloniki,54124,Thessaloniki,GRe-mail:tsimidou@chem.auth.gr

Virginoliveoilexceptforbeingrichinthemonounsaturatedoleicacidcontainsaplethoraofminorconstituentssomeofthemappreciatedasbioactivecompounds.Thegroupofpolarphenoliccompounds(simplephenols,phenolicacids,se-coiridoids,lignans,flavonoids)isthemostextensivelyexaminedgroupforbioactivityandmanydifferentpropertieshavebeenassigned to individualcompoundsorextracts.TheRegulation (EC)no1924/2006on“nutritionandhealthclaimsmadeonfoods”statesthatahealthclaimisanystatementaboutarelationshipbetweenfoodandhealth.TheCommis-sionauthorisesdifferenthealthclaimsprovidedtheyarebasedonscientificevidenceandcanbeeasilyunderstoodbyconsumers.TheEuropeanFoodSafetyAuthority (EFSA) is responsible forevaluatingthescientificevidencesupportinghealthclaims.Therearedifferenttypesofhealthclaims.Underarticle13(3)oftheaboveregulationalistofhealthclaims“otherthosereferredtothereductionofdiseaserisk”wasprovisionedandrealisedbythesubsequentregulationReg(EC)no432/2012.Thelattercontainsthelistoftheseclaimsamongwhichoneon“oliveoilpolyphenols”,i.e.hydroxytyrosolanditsderivatives.Thewordingforthisclaimisthat“oliveoilpolyphenolscontributetotheprotectionofbloodlipids”whereasitmaybeused“onlyforoliveoil,whichcontainsatleast5mgofhydroxytyrosolanditsderivatives(e.g.oleuropeincomplexandtyrosol)per20gofoliveoil”.Furthermore,informationisgiventotheconsumerthat“thebeneficialeffectisobtainedwithadailyintakeof20gofoliveoil”.Thepresentationstressesonanalyticalproblemsrelatedtotheaccuratemeasure-mentofthebioactivephenols(analyticalprotocolsfortheirseparation,detectionandquantificationmeans)andtheneedtofindasimple,reproducibleandundisputablemethodtoprotecttheconsumersandavoidunfaircompetition.Examplesforthelatterapproacharegiven.

ReferencesTsimidou,M.Z.Analyticalmethodologies:Phenoliccompoundsrelatedtooliveoiltasteissues.InHandbook of Olive oil: Analysis and properties2dEdition;Aparicio,R.,Harwood,J.Eds.;SpringerScience+businessmedia:NY,2013,pp.311-333.

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IMPROVEMENT OF VIRGIN OLIVE OIL QUALITY AND BY-PRODUCTS VALORIZATION: NEW TECHNOLOGICAL APPROACHESSERVILI MAURIZIO, ESPOSTO SONIA, SELVAGGINI ROBERTO, TATICCHI AGNESE, URBANI STEFANIA, SORDINI BEATRICE, VENEZIANI GIAN LUCADipartimentodiScienzeAgrarie,AlimentariedAmbientaliSezionediTecnologieeBiotecnologiedegliAlimentiUniversitàdegliStudidiPerugiaViaSanCostanzo,s.n.c.06126-Perugia–ItalyTel.+390755857942|Fax+390755857916|e-mail:maurizio.servili@unipg.it

TheEVOOqualityisstrictlyrelatedtotheconcentrationofthephenolicfractionandvolatilecompounds,whosequalita-tiveandquantitativecompositionisinfluencedbyagronomicaspectsandtechnologicalfactors.Thelipoxygenasepath-way (LOX),catalyzingthebiogenesisofC5andC6saturatedandunsaturatedaldehydes,alcoholsandesters,producesthevolatilecompounds,responsibleforEVOOflavour.Thesecompoundsarerelatedtothe“cutgrass”and“floral”sensorynotesofEVOO.HydrophilicphenolsarethemostabundantnaturalantioxidantsofEVOOalsocontainingtocopherolsandcarotenoids.TheprevalentclassesofEVOOhydrophilicphenolsarephenolicalcohols,lignansandsecoiridoids;theselattercompoundsarethemostimportantphenolsassociatedtothehealthproprietiesand,atthesametime,theyarerespon-sibleforthebitterandpungencysensorynotesofEVOO.Thesecoiridoids(derivativesofoleuropein,demethyloleuropeinandligstroside)canbealsofoundinlargeamountsintheby-productsoftheoilmechanicalextractionprocesssuchasvegetationwatersandpomaces. Inthiscontext,thenewapproachtotheEVOOextractiontechnologies isorientedto-wardstheimprovementofthevirginoliveoilhealthyandsensorypropertiesbyoptimizingtheoilmechanicalextractionprocessconditionsandby-productsvalorisation(stonedolivepomacesandvegetationwaters).DriedStonedOlivePom-aces(DSOPs)canbeusedinfeedinglivestock,asanimalfeedsupplementsthankstoitsphenolicfractioncorrespondingtothatcontainedintheEVOOandvegetationwaters.Thisisconfirmedbyseveralexperimentalinvestigationscarriedoutinthepast.Moreover,thesestudiesprovidedinterestingresultsconcerningtheimprovementofthequalityofmilkanditsderivativeproducts,relevanttothefeedingofbothsmallruminants(sheep)andlargeones(cattleandwaterbuffalo).Thevegetationwatersvalorisationisfocusedontherecoveryofbioactivephenols.Thesecompoundscanbeusedinfoodsprocessingasnaturalantioxidantsandtocontrolpathogenicbacteriabutphenolicextractcanbealsousedtoproducefunctionalfoods.Thelastopportunityissuggestivebecausethesecoiridoidscanbefoundonlyinvirginoliveoilandtableolives,asconsequencetheopportunitytoenrichconventionalfoodssuchasyogurtcheesesnon-alcoholicbeveragestoimprovetheopportunityforhumanconsumptionofthosecompoundscanbeconsideredimportantforhumanhealth.

EU REGULATION ON OLIVE OIL QUALITY – LATEST AMENDMENTSEFI CHRISTOPOULOUExpertchemistofEUandIOC-Traineronoliveoilorganolepticassessmente-mail:efic52@gmail.com

TheOliveOilStandardshavespecifiedthephysical,chemicalandorganolepticcharacteristicsofoliveandolive-pomaceoilsandhavestipulatedmethodsofassessingthesecharacteristicsinordertoimprovethequalityofoliveoilandtoprotectitfromitsadulterationwithothervegetableoils.In1991,theEURegulation2568/91wasadoptedanditscontributionintheimprovementofthequalityofoliveoilisun-questioned.Sincethen,thisRegulationhasbeensubjectedtoalotofmodifications,basedonthenewdemandsofthemarketandnewdevelopmentsinthescientificsector.InDecember2013,theECRegulation2568/91wasmodified(R.1348/16-12-2013)onthebasisoftheopinionofchemicalexpertsandinlinewiththeworkcarriedoutwithintheInternationalOliveCouncil(IOC)andthemainmodificationsare:• ThereviewofANNEXIaSamplingofoliveoilorolive-pomaceoildeliveredinimmediatepackagingexceedingornot5

litres.• Thelimitvaluesofthestigmastadienes,waxes,myristicacidandalkylsesters.• Theadoptionofthreedeciciontreesinordertobefacedthedeviationsofsomeoilsfromtheestablishedlimitsregard-

ingcampesterolandΔ7-stignasterol.• Thereviewoftheorganolepticassessmentofoliveoil.• Theadoptionofunifiedmethodfordeterminingtheindividualandtotalsterolsandtriterpenedialcoholscontent.• Theadoptionofglobalmethodenablingthedetectionofextraneousvegetableoilsinoliveoils.Thisperiod,thesubjectofagreatinterestfortheexpertchemistsgroupinBrusselsandIOCisthedecreaseofthequalitycriterialimits.Thelowervaluesinqualitycriteria,thebetterpracticesduringthewholelifeofoliveoilwereapplied.How-

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ever,theoliveoilbeingalivingproduct,undergoesalotofchangesduringitslife(oxidatione.t.c.).AsfarasIamconcerned,theadoptedlimitsinqualitycriteriaaregoodenoughtoensurehighlevelofqualityineachcategory.Certainmodificationscouldbemade,butwemustalwayshaveinmindthattheoilsmustbeincompliancewiththelimitsnotonlyinthetimeoftheirproductionbutuntiltheirconsumption(maybeafter18months).

REFERENCES 1. COMMISSIONREGULATION(EE)No1348/13of16December20132. REPORTOFEXPERTCHEMISTSGROUPONOLIVEOIL(Brussels,1-2October2013)

CHANGE THAT OCCUR IN THE COMPOSITION OF VOLATILE COMPONENTS OF VIRGIN OLIVE OIL DURING STORAGE, REGARDING DIFFERENT VARIETIES OF GREEK OLIVES KALI KOTSIOU, KONSTANTINOS GENNATOS AND MARIA TASIOULA-MARGARI* DepartmentofChemistry,SectionofIndustrialandFoodChemistry,UniversityofIoannina,Ioannina45110,Greece*e-mail:mtasioul@cc.uoi.gr

In thiswork, theevolutionof volatile compounds in virginoliveoils, fromdifferentolive varieties, during storagewasstudied.Atotalof45sampleswerecollectedfromregionsofWesternGreece:KoroneikifromZakynthosandKefalanonia,LianoliafromCorfuandPreveza,AsproliafromLefkada,“Thiaki”fromKefaloniaand“Native”fromZakynthos.Thesampleswerestoredinglassbottles(1%headspace),inthedark,attemperatureslowerthan18°Cfor18months.After18monthsofstoragetheresultsforacidvalues,extinctioncoefficients(K232,K270)andperoxidevalueswerewithinthelimitsstatedinEuropeanCommunityRegulationsforvirginoliveoils[1].SPMEwasappliedinordertoevaluatethechangesoccurringinthevolatilecompositionofvirginoliveoilsduringstorage.Wefocusedonthemainsecondaryoxidationprod-uctsderivedfromoleic,linoleicandlinolenicacid.(E)-2-Hexenal,whichisthemostrepresentativecompoundinthevolatilefractionandisresponsibleforthe“green”odour,wasincreasedduringthefirst6monthsofstorageanddecreasedlateron.Amongthevolatileoxidationproducts,thehighestratesofformationwereobservedforpentanal,hexanal,heptanal,2-heptenal andnonanal,whichare responsible for‘rancid”defect.The increasewasmoreevident in the samples fromAsproliaandLianoliavarietythusmoresusceptibletooxidativedegradationthanKoroneiki,“NativefromZakynthos”and“Thiaki”varieties.Thiscouldbeattributedto the fact that thosevarietiesare rich in linoleicacidcontent (Linoleicacid:9-10%and5-8%respectively).Consequently,oliveoilsfrommoreunsaturatedvarietiesmaynotbeabletomaintainthe“extravirgin”category,withrespecttosensorycharacteristics,duringthepermitted18monthsperiodofstorage.

References[1]EuropeanCommission.Regulation2568/91.Off.J.Eur.Communities1991,July11.

THE EFFECT OF THERAPY MANURING-FERTILIZATION ON THE PRODUCTIVITY OF THE OLIVE OIL TREE AND OLIVE OIL QUALITYEVAGELOS ZIKOS1, AGARHA CHYTIRI1, BASILIOS CHOULIARAS2 AND MARIA TASIOULA-MARGARI1* 1DepartmentofChemistry,UniversityofIoannina,45110Ioannina,Greece2DepartmentofHorticulture,FacultyofAgriculturalTechnology,TEIofEpirus,47100Arta,Greece*Correspondingauthore-mail:mtasioula@cc.uoi.gr

Thepurposeofthecurrentresearchwastostudytheeffectsoftwoseaweed(AscophyllumnodosumandEckloniamaxima)commercialextracts(MaxicropandKelp-100respectively)onmeanfruitweight,oliveoilqualityandthenutritionalstatusoftheoliveoilcultivar‘LianoliaKerkyras’.TheliquidcommercialextractsMaxicrop(Ascophyllumnodosum)andKelp-100(Eckloniamaxima)wereappliedfoliarlyintreesofcultivar‘LianoliaKerkyras’asfollowing:a)Control,b)Maxicrop(0,4%,15thofJune),c)Maxicrop(0,4%,15thofJune+B(0.01%,25thofJune),d)Maxicrop(0,4%,15thofJune)+Maxicrop(0,4%,15thofJuly),e)Kelp-100(0,2%,15thofJune,f )Kelp-100(0,2%,15thofJune)+B(0.01%,25thofJune),g)Kelp-100(0,2%,15thofJune)+Kelp(0,2%,15thofJuly).Noothersoilfertilizationwasapplied.Thefollowingparameterswereestimated:meanfruitweight,oliveoilcontent,freeacidityandperoxidevalue(PV)oftheoil,skincarotenoidscontentandnutritionalstatusofthetreesaccordingtoleafnutrientanalysis.ThefoliarapplicationofMaxicropadvancedolivefruitmaturation(M.I.)andincreasedoilcontentmorethantheresttreatments.Theapplicationofbothcommercialproductsderivedfromseaweedsdidn’tinfluencesignificantlyoliveoilqualityconcerningfreeacidityandperoxidevaluewhichinalltreatmentprovedthe

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oiltobeVirgin.Alltreatmentsshowedimpressivelyhighamountofcarotenoidsinoliveskin.TheadditionalapplicationofBcausedsignificantincrementcomparedtotheseaweedproductssprayedonce,whiletheapplicationoftheseaweedprod-uctstwice increasedevenmoretheconcentrationofskincarotenoids,withoutsignificantdifferencesbetweenthetwoseaweedcommercialproducts.MaxicropcausedhigherincrementofP,K,Zn,BandCuthanΚelp-100,whereasKelp-100causedhigherincrementofCa,Mg,MnκαιFethanMaxicrop.Thespecificexperimentalconditionsshowedpositivecor-relationofMg,Fe,Mn,CaandKinleaveswithmeanfruitweight.LeafnutrientconcentrationsofP,Κ,CuκαιΒarecorrelatedpositivelytoolivefruitmaturation(M.I.),whereastheconcentrationsofCaandMgarecorrelatednegatively.

SUSTAINABLE AND EFFECTIVE UTILIZATION OF OLIVE MILL WASTEWATER BY APPLYING PHYSICOCHEMICAL AND BIOLOGICAL PROCESSESA. VLYSSIDESSchoolofChemicalEngineering,NationalTechnicalUniversityofAthens,9HeroonPolytechnioustr.,15780,Zografou,Greecee-mail:avlys@tee.gr,Tel.:+302107723268,Fax:+302107723269

Allolives’treatmentprocesses(olives,oliveoil,olivewoodenresidue)produceliquidandsolidwastes,whichareconsideredtoxic.Thetreatmentofthesewastesbyusingconventionaltechnologies(aerobic/anaerobicbiologicaltreatment,incinera-tion,gasificationetc)provedtobeneithertechnicallynorcosteffective.Thisfacttreatstheoliveoilproductionbycompleteceaseduetotheseriousenvironmentalproblemscaused.TheproposedtechnologyincludesthedetoxificationofwastewaterbyFentonoxidationreactionsandfollowingtheirutilizationbybiologicaltreatmentmethods.Thelatterisachievedbytheimplementationofanaerobicdigestionprocessontheoxidizedwastewaterandtheconsequentmethaneproductionandbyco-compostingtheoxidizedor/andanaerobicdigestedwastewaterwithsolidwastes(olivemillwoodenresidue,leaves,branchesect.),leadingtotheproductionofahighqualitysoilconditioner.Thebiogasproducedcouldbeutilizedforinsituthermalandelectricalenergyproduction.Thetwobiologicalprocessesused(anaerobicdigestionandcomposting)areidealcombined,sincetheanaerobicdigestedwastewatersaretotallyusedincompostingprocess,whiletheexcessthermalenergyproducedbybiogasutilizationcanacceleratetheaerobicbiologicalprocessesresultinginahighqualitybiologicalfertilizer.Theproposedtechnologyiseffectiveandsimpletobeimplemented.Wastewatersderiveeitherfromtwoorthreephaseolivemillcouldbetreated.Thistechnologycanbeimplementedeitherinoneolivemillscaleorincentralwastewatertreatmentplants.Theproposedtechnologycannotonlyeffectivelyfacetheseriousenvironmentalproblemscausedbyolivemillwaste-waterdisposal,butitposesnewperspectivesinolivetreescultivationandoliveoilanditsby-productsmarket.• Thesoilconditionerisproducedexclusivelyfromplants,andithasbeenprovedtobeidealforthebiologicalcultivation

ofmanyproductssuchascitrus,vineyards,aromaticherbals,asparagusetc.Thus,itcanmakethebiologicalolivetreescultivationeffective,becausetheuseofchemicalfertilizersistotallyeliminatedandtheeconomicalprofitperspectiveispromising,sincethepriceofbiologicaloliveoilis1,5timeshigherthantherespectivepriceoftheoliveoilderivingfrom“chemical”cultivation.

• Bytheapplicationoftheproposedtechniqueallthenutrients(K,P,N),whichhavebeenremovedfromthecultivationsoil,couldberecycledbyusingtheproducedbiologicalfertilizer.Bythiswaythesustainabilityofolivetreescultivationandofoliveoilproductionrendersfeasibleandthewholeproposedtechniqueprovedtobeeffectiveandcharacterizedas“clean”technology.

Thistechnologyisalreadyusedby4olivemillsinGreecewithverypromisingresultsandcanbeapromisingalternativeeitherforalltheolivemillownersorforolivetreesandgenerallybiologicalproductscultivators.Keywords:olivemillswastewater,compost,anaerobicdigestion,olivetreesbiologicalcultivation

IMPLEMENTATION OF VALUABLE COMPOUNDS FROM OLIVE MILL WASTEWATER AS ADDITIVES IN FUNCTIONAL FOODS AND COSMETICSCHARIS M. GALANAKISGalanakisLaboratories,Skalidi34,GR-73131,Chania,Greece.PhenolivAB,Rinnebäcksvägen13,SE-22731,Lund,Swedene-mail:cgalanakis@chemlab.gr

Olivemillwastewaterisarichsourceofpolyphenolsandothervaluablecompounds,whiletheircommercialimplementa-tionisnowadaysareality[1,2].GalanakisLaboratoriespioneertothisdirectionbyco-foundingacompanyfortherecovery

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ofpolyphenolsfromolivemillwastewater(PhenolivAB,Sweden,[3])andcontributingtotheirresearchanddevelopmentefforts.Phenolivownsapatentedmethodology[4]forthephysicochemicalseparationofpolyphenolsanddietaryfibersintwodifferentproducts:(a)anextractrichinpolyphenols(Lundolive)and(b)aninsolubleresiduerichinpectin(Pectinolive).Pectinolivecanreplacefatinmeatorotherfoodproducts.Lundolivehasstrongantioxidantactivityandcontainshydroxy-tyrosol,asubstanceapprovedbytheEuropeanFoodSafetyAuthorityformaintaininghealthyLDL-cholesterollevelandprotectinglipidsagainstoxidation[5].LundoliveisalreadybeingusedasanadditivebyaSwedishchocolatemanufacturer,whileitsimplementationinvegetableoils,bakeryproductsandcosmetics(i.e.sunscreens,sunprotectionfactor-booster)istodayinvestigatedwithinaresearchprogramfundedbyGeneralSecretaryofResearchandTechnology.Moreover,Lun-dolivewillbeaddedasanaturalpreservativeofomega-3fattyacidsinsmoothiesthatwillbeavailableintheScandinavianmarketinthenextyears.Othersuggestedapplicationsincludecarbonatedbeverages,chipsandnaturalpreservationofmeatproducts.

References [1]Rahmaniana,N.,Jafari,S.M.,&Galanakis,C.M.(2014).Recoveryandremovalofphenoliccompoundsfromolivemillwastewater.Jour-

naloftheAmericanOilChemists’Society,91,1-18.[2]Galanakis,C.M.(2012).Recoveryofhighadded-valuecomponentsfromfoodwastes:conventional,emergingtechnologiesandcom-

mercializedapplications.TrendsinFoodScience&Technology,26,68-87.[3]http://phenoliv.com/[4]Tornberg,E.,&Galanakis,C.M.(2008).OliveWasteRecovery.WorldIntellectualPropertyOrganization.WO/2008/082343.[5]EuropeanFoodSafetyAuthority(2011)ScientificOpiniononthesubstantiationofhealthclaimsrelatedtopolyphenolsinolive.EFSA

Journal,9:2033.

THE GOOD SIDE OF PRO-OXIDATIVE ACTION OF PLANT POLYPHENOLS: AN ACTION MECHANISM FOR PRO-APOPTOTIC ACTIVITYLECCI R.M.1, LOGRIECO A.F.2 AND LEONE A.1

NationalResearchCouncil,InstituteofScienceofFoodProduction(CNR-ISPA)Lecce,Italy1 NationalResearchCouncil,InstituteofScienceofFoodProduction(CNR-ISPA)Bari,Italy2

e-mail:antonella.leone@ispa.cnr.it

Oliveoilproductiongenerateshugequantitiesofwasteintheformofolivemillwastewaters(OMWW),whichmayhavegreatenvironmentalimpactbecauseoftheirhighphytotoxicity,toxicityagainstaquaticorganismsandpossiblesuppres-sionofsoilmicroorganisms.However,thisby-productischaracterizedbyahighorganiccomponentincludingnumerousinterestingcompounds,suchaspolyphenolswithvaluablebiologicproperties.ManystudieswerecarriedoutinordertorecoverpolyphenolsbydifferentstrategiesortousetheaqueousextractofOMWWforthepreparationofhighvalueaddedproducts.TheobjectiveofthisworkinthewithinoftheEUprojectBIO-OLEA“UtilizationofbiophenolsfromOlea Europea products -Olives,virginoliveoilandolivemillwastewater”wastoobtainscientificevidencesaboutthebiologicalactivityofseveralcompoundspresentinOMWW,theiractionmechanismsandputativeutilizations.Polyphenolsusuallypresent inOMWWwereconsideredandtheeffectofeachcompoundwasvaluatedonhumanke-ratinocytecellcultureexposedwithdifferenttiming,toultraviolet–Arays(UVA)thatareknownasoneofthemostim-portantetiological factors in thedevelopmentof skindisorders suchas immunosuppression,photo-agingandphoto-carcinogenesis,andcancer.ThisactivitywasaimedtofindoutthepossibleusesofOMWWbasedproductsbydefiningthebiologicalactivityofspecificpolyphenolspresentinOMWW.Understandingbasicactionmechanismsenablesustosupplythegeneralknowledgeonthebiologicalpropertiesofpoly-phenolspresentintheOMWWmatrixandtocontributetothetechnologicalinformationusefultoenabletheproducerstomanagetheOMWW.OMWWrepresentarichsourceofphenolcompoundwithhighantioxidantactivityandvaluableotherbiologicalproper-ties.HereitisproposedthatsomeofthesepolyphenolshavetheabilitytotriggertheapoptosispathwaysmainlyinUVA-damagedcells,viaROSincrease,asanactionmechanismsbehindtheirprotectiveeffect.TheimplementationofoliveoilproductionbymeansofdifferenttechnologiesaimedtopreservetheOMWWqualityandsafetycouldallowtheintegrationoftherecoveryandutilizationofthisby-product,intheoliveoilproductionprocess.

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THE EFFECTS OF OLIVE MILL WASTEWATER AND THEIR PURE PHENOLIC COMPOUNDS ON ASPERGILLUS FLAVUS GROWTH AND AFLATOXINS PRODUCTIONBAVARO S.L.1*, COZZI G.1, HAIDUKOSKI M.1, D’ANTUONO I.1, CARDINALI A.1, TASIOULA M.2, LOGRIECO A. F.1

1InstituteofSciencesofFoodProduction,CNR,ViaG.Amendola122/O,I-70126Bari,Italy*e-mail:simona.bavaro@ispa.cnr.it2DepartmentofChemistry,sectionofIndustrialandFoodChemistry,UniversityofIoannina,Ioannina45110Greece

TheOliveMillWastewater(OMWW)isawasteproductsofoliveoilprocessingand,atthesametime,isalsopotentiallyarichsourceofadiverserangeofphenolswithawidearrayofbiologicalactivities[1,2].AflatoxinsarehighlytoxicandarealsocarcinogenicmetabolitesproducedbyseveralAspergillus species including Aspergillus flavus [3].Thesefungihavebeenreportedascontaminantsofawidevarietyofagriculturalcommoditiesaswellnaturalandprocessedoliveduringpreandpost-harvestphases[3-5].TheaimofthisstudywastoinvestigatetheeffectsofOMWWanditspurephenoliccompoundsontheA.flavusgrowthandAflatoxinB1(AFB1)production.Theultrafiltrate(UF)fractionsofOMWWoffiveGreek(Lianolia,KoroneikiandAsprolia)andItalian(CellinadiNardòandCoratina)olivecultivars(cv)wereaddedtoPDA(PotatoDextroseAgar)andtestedatdifferentconcentrations(5and15%).After6daysofincubationat25°C,atotalinhibitionofA. flavus growthinthesamplesamendedwithOMWWLianoliacv,atamaximumdose(15%)wasobserved.Furthermore,theef-fectsofLianoliaandKoroneikiOMWWonAFB1productionwerecomparedtothecontrol.Thefindingsrevealedthatatthehighestdose(15%),therewasatotalinhibitioninthesampleswithLianoliaOMWW.Resultsalsoshowedareductionbyupto60%insamplestreatedwithKoroneikiOMWW.TheeffectofHydoxytyrosol,Tyrosol,VerbascosideandCaffeicacid,phenoliccompoundsdetectedintheOMWW,wereevaluatedatincreasingdoses(10,50and100mg/L)onAFB1levelsandmyceliumdryweight.Atthehighestdose(100mg/L),Tyrosol,VerbascosideandCaffeicacidshowedasignificantincreaseinmyceliumdryweight,whileareduction(P<0.05)ofAFB1content,rangingfrom80to100%.TheseresultssuggestthatthemechanismsofOMWWextractsandphenoliccompoundsonA. flavus couldbe related toprimarymetabolism,asevidencedbytheeffectsonfungalgrowth,and/orinvolvedinsecondarymetabolismasdemonstratedbytheAFB1levelsdetected.Moreover,OMWWmaybeapromisingnaturalsourceofbioactivecompoundsusefulinfoodsafetycontrol.

References1. MebiroukM,SbailL,LopezM,GonzalezJ.Theabsorptionofpolyphenolsfromoliveoilmillwastewatersbysawdustandbiodegrada-

tionbythefungusPhanerocaetaechrysosporiom.GrasasYAceities.2007;58:366–371.2. CardinaliA,CiccoN,LinsalataV,MinerviniF,PatiS,PieraliceM,TursiN,LattanzioV.Biologicalactivityofhighmolecularweightpheno-

licsfromolivemillwastewater.JAgricFoodChem.2010;58:8585-8590.3. FerracaneR,TafuriA,LogiecoA,GalvanoF,BalzanoD,RitieniA.SimultaneousdeterminationofaflatoxinB1andochratoxinAandtheir

naturalccurrenceinMediterraneanvirginoliveoil.FoodAdditContam.2007;24:173-180.4. GhitakouS,KoutrasK,KanellouE,MarkakiP.StudyofaflatoxinB1andochratoxinAproductionbynaturalmicrofloraandAspergillus

parasiticusinblackandgreenolivesofGreekorigin.FoodMicrobiol.2006;23:612-621.5. CavitBircan.ThedeterminationofaflatoxinsinspicesbyimmunoaffinitycolumnextractionusingHPLC.InternationalJournalofFood

Science&Technology.2005;40:929–934.

TOWARD A HIGH YIELD RETENTION AND DEGRADATION OF PHENOLIC CONTENT FROM OLIVE MILL WASTEWATER USING CARBON-BASED NANOMATERIALS AND ZERO-VALENT IRONVOULGARI DESPINA-LYDA, KOTSIOU KALI, STALIKAS CONSTANTINOS AND TASIOULA-MARGARI MARIADepartmentofChemistry,UniversityofIoannina,Ioannina45110,Greecee-mail:mtasioul@cc.uoi.gr

Oliveoilproductionleadstothegenerationofhugeamountsofolivemillwastewaters(OMW),whichisconsideredanimportantenvironmentalpollutionproblem,especiallyintheMediterraneanarea.TheOMWcontains,amongothers,hugeamountsofphenolicconstituents,whichareresponsibleforitsphytotoxicandantibacterialaction.AgreatvarietyoftechnologiesforthetreatmentofOMWhavebeenputforwardthroughtheyears.Inallcases,OMWmustbetreatedtoremovethephenolicfractionbeforeanyfurtherprocess. Inthepresentstudy, innovativeprocessesusingcarbon-basednanomaterialsandzero-valentironhavebeendevelopedforthetreatmentofOMWandthereductionoftheinitialpollutingload.Pre-conditioningbycoagulation-flocculationusingFeSO4•7H2O as the coagulant and an anionic polyelectrolyte(FLOCAN23)[1]astheflocculantwasperformedtoremovethesolidsfromtheOMW.Nanomaterials,such

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asgrapheneandcarbonnanotubeswereusedforretentionofphenolsandFe0/Fe2O3 for the degradation of the phenolic content.TheidentificationandquantificationofthephenoliccompoundswereperformedbyLC/MSandHPLC/UVanalysis,respectively.TheOMWtreatmentwithgrapheneledtoa60%reductionofCODandupto90%oftotalphenols.Theapplicationofmulti-walledcarbonnanotubesshoweda65%reductionofCODand60%oftotalphenols,whereastreatmentwithnano-Fe0/Fe2O3causeda55%reductionofCODand70%oftotalphenols.Alltheprocessesarepromisingfortherecoveryordegra-dationofthephenoliccontentofOMW.

References[1]PapaphilippouP.,etal.Chem.Eng.J.224(2013)82-88.

ACTIONS FOR THE PROTECTION AND UTILIZATION OF LOCAL PRODUCTION OF QUALITATIVE OLIVE OILGINIS STAMATIOS, SVOLIS GEORGIOS, GALAVOU ELENI, LOMIS ANGELOS, VASILIOU IRINIDepartmentofAgriculturalEconomy,RegionofIonianIslands,RegionalUnitofCorfue-mail:alieias@kerkyra.gr

Thispresentationanalyzestheactionsfortheprotectionandutilizationofthelocalproductionofqualitativeoliveoil,intheislandofCorfu.Inparticular,referenceismadetotheoliveoilqualitycontrolcriteria.Moreover,themainfactors,thataredirectlyrelatedandmustberespectedinordertoproduceaqualitativeoliveoil,aredeveloped.Onthisbasisthecon-tributionandtheroleoftheDepartmentofAgriculturalEconomyoftheIonianIslandsRegion-RegionalUnitofCorfu–areanalyzed.Finally suggestionsaremade,bearing inmind theprinciplesofenvironmental sustainabilityandsustainabledevelopment,basedontheutilizationandproperpromotionofthelocallyproducedqualitativeoliveoil.

THE CONTRIBUTION OF THE UNION OF AGRICULTURAL COOPERATIVES OF CORFU (EASK) IN THE PROPER MANAGEMENT AND CULTIVATION OF THE OLIVE GROVE OF CORFU IN ADDITION TO HIGH QUALITY AND CERTIFIED OLIVE OILLOUVROU CHRISTINATheUnionofAgriculturalCooperativesofCorfue-mail:Info@easkerk.gr

Theincreasednutritionalneedsofthepopulationandthedemandforsatisfactionhaveresultedinwastefuluseofpesti-cidesandfertilizers,therebyendangeringthesafetyofproductsproduced.Today,thegeneralpublicisincreasinglyturningtocertifiedfoodproductswhichmeetcertainstandardsthatguaranteehealthyeatingandprotectingtheenvironment.OneoftheobjectivesoftheUnionofAgriculturalCooperativesofCorfuistoorganizethecultivationofolivessothatpro-ducerscanachieve:• moreandbetterqualityproduction• reductionofproductioncosts

Therefore,E.A.S.Kerkyrasduringtheperiodfrom2003-2004startedtoparticipateinEUprogramsforthepurposeofsup-plyinginformation:• abouttheproperwayofcultivatingtheolivegrove• andenvironmentallysafeprocedures.

From2006throughtodayEASKcertifiesagroupofproducersthroughAgro2.1andAgro2.2byapplyingtheIntegratedManagementSystem.Inaddition,E.A.S.Kerkyras,since2008,hasestablishedadepartmentoforganicagriculturethattargets:• providingagriculturaladvicefororganiccultivationoftheolivegrove• providingexpertiseasconsultantsincompletingandsubmittingdocumentationforsubsidizedprogramsfromtheMin-

istryofAgricultureand• thecertificationofproducersinorganicagriculture.

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Since2013,EASKestablishedaChemicalLaboratorygrantedtousbyGREEKAGRICULTURALORGANIZATION-DIMITRAandfunctionsattheInstituteoftheOliveCorfu.Producersareprovidedwithchemicalanalysison:• oliveoil• soiland• olivegroveleafdiagnosis(intheimmediatefuture)TheseanalysesaretargetedatoptimizingtheproductionprocessesofCorfufarmers.

UNDESIRABLE CHEMICAL CHANGES OF OLIVE OILEVAGELOS ZIKOSAgriculturalistM.Sc. DecentralizedAdministrationofPeloponese,WestGreece&Ioniane-mail:ezikos3@gmail.com

Hydrolysisandoxidationarethemainchemicalchangesofoliveoilandmanyfats.Hydrolysisisthemainreasonforthedegradationofoliveoil,whichleadstothereleaseoffattyacidsfromtriglycerides.Itisalsoresponsiblefortheincreaseofacidity,thetasteperversionandthedegradationofthequalityandthecommercialvalueoftheoliveoil.Thehydrolysisofoliveoilisaffectedbymoisture,temperature,specificenzymesandmicroorganisms.Oxidation isoneofthemostcommonandseriousreactionofoliveoil. Ingeneral,all fatsassuchorascomponentsofmanyfoodscontainunsaturatedfattyacidsintheirtriglycerides,whichareeasilyoxidizedatlowtemperatures.Manyoftheproductsofoxidationoftheunsaturatedfattyacidshaveanunpleasantodorandtaste,thusminimizingthequalityoffattymaterials.Theoxidationofoliveoil,altersitsorganolepticcharacteristics(color,smell,taste)andchangessomeofitsphysicalproperties(viscosity).Theoxidationoftheoilandgenerallyallfattymaterialsisduetothesynergeticeffectofseveralfactorssuchasoxygen,temperature,light,thepresenceofmetals,etc.Thealterationsofoliveoil,regardingitssmellandtaste,isnotdueonlytochemicalchanges,butalsotodifferentotherreasonssuchas:1)poortreatmentofoliveoilsproducedfromfruitsinfectedbythefly,2) infectionbyfungaldiseases,3)thepresenceofsmokeintheenvironmentoftheolivemillsandstoragearea4)thestorageofoilforverylongtimewithoutdecantation,5)theresiduesofpesticidesandvolatilehalogenatedsolvents,6)environmentalcontaminantsand7)thehazardoussubstances,whichmigratethroughinappropriatepackagingmaterials.Finally,thestorageoftheoliveoilatlowtemperatures,oftenleadstothecreationofathickening,causedbythecoagula-tionofcertaintriglycerideswhichcontainstearicorpalmiticacidintheirmolecules.

OPTIMISATION OF EXTRA VIRGIN OLIVE OIL QUALITY AND PROCCESSINGMARIA TASIOULA-MARGARI**DepartmentofChemistry,SectionofIndustrialandFoodChemistry,UniversityofIoannina,Ioannina45110,Greece

Virginoliveoil(VOO)representsthemainsourceoffatsinthecountriesoftheMediterraneanbasinwheretheoliveoilpro-ductionisconcentrated.Questionsemergeconcerningoliveoilpurityandnutritionalbenefits.ThenumerousvirginoliveoilProtectedDesignationsofOrigin(PDOs)andProtectedGeographicallyIndications(PGIs)oftheoliveoilisofgreatforth-comingchallenge.Cultivars,pedoclimaticconditionsoftheorchards,andtheiragriculturalpractices,togetherwitholiveripenessandoliveoilbeextractiontechniques,resultinthegreatdiversityofoliveoilchemicalprofiles.TheconcentrationandcompositionofphenoliccompoundsinVOOarestronglyaffectedbyagronomicalandtechnologicalfactors,suchasolivecultivarandplaceofcultivarclimate,degreeofmaturationcropseasonandproductionprocess.Inthisproject,weinvestigatedtheeffectsofprocessingconditionsonthequalityparameters,volatileandphenolicprofileofVOOobtainedfromthreevarietiesofolives,namelyLianolia,AsproliaandKoroneiki.Itcouldbeconcludedthatunderthestudiedrangeofmalaxationtime(35and70min)andtemperature(24and32°C)arelativelylowincreaseintotalphenoliccontentwasobserved,withincreasingtemperature.Hydroxytyrosolderivativescontentwasmainlydecreasedwithincreasingtime.The

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ratiobetweenotho-diphenolstototalphenolswashigherinoliveoilsamplesobtainedbytwophasessystemthanbythreephasessystem.Volatilecompoundswerenotsignificantlyaffectedunderthestudiedrangeofmalaxationtimeandtem-perature.Theratiobetweenotho-diphenolstototalphenolswashigherinoliveoilsamplesobtainedbytwophasesthanthatobtainedbythreephasessystem.Localolivevarietiescontainedahighquantityofphenoliccompounds,suggestingthatmaybeconsideredasarichsourceforbioactivecompounds.

PROJECT PARTNERS

Region of Ionian IslandsAlikes Potamou, 49100, Corfu, Greece

http://www.pin.gov.gr/

Institute of Sciences of Food Production Italian National Research Council

Via Amendola 122/O, BARIhttp://www.ispa.cnr.it/

University of Ioannina – Research CommitteeUniversity Campus, 45110, Ioannina, Greece

http://www.uoi.gr/