The transition to a sustainable economic and environmental management of olive oil sector needs to be implemented in both national and regional territories through the introduction and development of innovative growing systems and variety. In this study, the olive oil quality parameters of local and allochthonous varieties cultivated in different orchards located in the Abruzzo region (Italy), using traditional and super high-density systems, were analyzed. Frantene, Lecciana, Koroneiki, and a mix of Arbequina and Lecciana provided olive oils rich in flavonoids and secoiridoids compounds with respect to the local varieties Frantoio, Leccino, and a mix of Dritta, Leccino, and Pendolino. Oleic/linoleic ratio was influenced by cultivar and training systems with super high-density olive oils rich in oleic acid. Frantene showed a peculiar fatty acid profile different from cultivars grown in the same location; moreover, interesting similarities were found between Frantene and the mix of Dritta, Leccino, and Pendolino in terms of health-related compounds. The potential development of innovative sustainable training system to improve olive oil quality was highlighted. The study’s results identify olive varieties suitable for super high-density systems spread in the Abruzzo region, representing a valid alternative for the olive growers to improve both the quality of the olive oil, as well as the company’s income.
3rd Science & Wine World Congress
We invite you to join us at the 3rd Science & Wine World Congress and experience the insightful presentations of our esteemed guest speakers. Mark your calendars for June 16th, where Quinta do Ventozelo will provide the perfect backdrop for a memorable day filled with captivating discussions, delectable cuisine, and the inspiring presentation of the Humanwinety project.
Don’t miss this opportunity to be part of the transformative journey towards sustainability and inclusivity in the Mediterranean region. Submit your abstracts and secure your place at the Congress today!
Phenolic Compounds from Virgin Olive Oil: Approaches for their Synthesis and Analogues
Virgin olive oil (VOO) is the main fat consumed by populations in the Mediterranean basin, and phenolic compounds, minor components of this fat, are known to be responsible for diverse health benefits when consumed in a regular diet. According to numerous investigations, these benefits are mostly related to phenols such as tyrosol and hydroxytyrosol and secoiridoid derivatives such as ligstroside, oleuropein, oleocanthal and oleacein. These compounds are present in low concentrations, and for some of them, standards are not commercially available, hampering studies on the mechanisms underlying their biological activity. In order to contribute to a better knowledge of the bioactivity of these compounds and their metabolites, they must be available with high purity and in sufficient amounts for the assays. Chemical synthesis has been considered a convenient way to obtain these compounds. This Review will focus on the synthesis of representative VOO compounds, namely, ligstroside, oleuropein, oleocanthal, oleacein and analogues.
Extra Virgin Olive Oil: Thermal Effects vs Region of Cultivation
Extra virgin olive oil is one of the superlative due to its health benefits. In this work, the Fluorescence spectra of extra virgin olive oil (EVOO) from different olive growing regions of Pakistan and Al-Jouf region from the Kingdom of Saudi Arabia (KSA) were obtained. The results demonstrated fluorescence spectroscopy as a quick, cost-effective and reliable approach to assess the quality and thermal stability of EVOO. These characteristics of fluorescence spectroscopy may lead to the development of portable device for the onsite monitoring of EVOO.
High adherence to the Mediterranean diet is associated with higher physical fitness
Although prior research has synthesized the relationships between the Mediterranean diet (MD) and components of physical fitness (PF) in adults, they are limited and inconclusive. This post reports the results of a study aimed to synthesize the associations between high (compared with low) MD adherence and PF levels with each of its components (cardiorespiratory, motor, and musculoskeletal) in adulthood.
Beneficial effects of extra virgin olive oil on skin wound healing
Hydroxytyrosol and oleic acid-induced reactive nitrogen species promotes the activation of the Nrf2 pathway leading to a promotion of fibroblast survival and migration that are essential for the resolution of wound healing.
The Adventure Continue
Thanks for this amazing journey. The adventure continues in 2023, and we count on all in this new year.
Merry Christmas with Science & Wine
Every Sunday Science & Wine post an article about wine and Mediterranean Diet. As Christmas Day is on Sunday we want to offer a gift to all that help this project grow. So we decided to promote a giveaway on our social media. The prize will be a Regular ticket to attend the congress on the 16 of June 2023 in Quinta de Ventozelo.
Epigenetic Changes in Saccharomyces cerevisiae Alters the Aromatic Profile in Alcoholic Fermentation
This post is about a post that investigates and reports for the first time utilizing a non-GMO approach to alter the fermentation process of Pinot Noir wines. The authors experimentally demonstrated that certain dietary compounds possess histone deacetylase (HDAC) inhibiting activity and can alter the wine characteristics by potentially altering yeast gene transcription, which was resulted from epigenetic effects. They have previously proposed the term “nutrifermentics” to represent this newly proposed field of research that provides insights on the effect of certain dietary compounds on microbial strains and their potential application in fermentation. This technological approach is a novel way to manipulate microorganisms for innovative food and beverage production with quality attributes catering for consumer’s needs. Using a multidisciplinary approach with an emphasis on food fermentation and biotechnology, this study will be substantially useful and of broad interest to food microbiologists and biotechnologists who seek for innovative concepts with real-world application potential.
The Mediterranean Diet: An Update of the Clinical Trials
The Mediterranean Diet (MedDiet) is a term used to identify a dietary pattern originating
from the unique multi-millennial interplay between natural food resources and the eating practices
of people living in the Mediterranean basin. The majority of MedDiet’s beneficial effects could be primarily related to its anti-inflammatory and antioxidant properties as well as the effectiveness of this dietary pattern in controlling waist circumference and obesity. Moreover, strict, and long-lasting adherence to the MedDiet as well as the beneficial effects of specific components (e.g., olive oil or its polyphenols) seem to emerge as useful insights for interventional improvements. These findings present further insights into the MedDiet’s resources and how it could strengthen overall public health.