In-depth two-year study of phenolic profile variability among olive oils from autochthonous and Mediterranean varieties in Morocco, as revealed by a LC-MS chemometric profiling approach

Olive oil phenolic fraction considerably contributes to the sensory quality and nutritional value of this foodstuff. Herein, the phenolic fraction of 203 olive oil samples extracted from fruits of 4 autochthonous Moroccan cultivars ("Picholine Marocaine", "Dahbia", "Haouzia" and "Menara"), and 9 Mediterranean varieties recently introduced in Morocco ("Arbequina", "Arbosana", "Cornicabra", "Frantoio", "Hojiblanca", "Koroneiki", "Manzanilla", "Picholine de Languedoc" and "Picual"), were explored over two consecutive crop seasons (2012/2013 and 2013/2014) by using liquid chromatography-mass spectrometry. A total of 32 phenolic compounds (and quinic acid), belonging to five chemical classes (secoiridoids, simple phenols, flavonoids, lignans and phenolic acids) were identified and quantified. Phenolic profiling revealed that the determined phenolic compounds showed variety-dependent levels, being, at the same time, significantly affected by the crop season. Moreover, based on the obtained phenolic composition and chemometric linear discriminant analysis, statistical models were obtained allowing a very satisfactory classification and prediction of the varietal origin of the studied oils.Fil: Bajoub, Aadil. Universidad de Granada. Facultad de Ciencias. Departamento de Química Analítica ; España. Faculty of Science and Technology. Laboratory of Bioprocess and Bio-Interfaces ; MarruecosFil: Medina Rodríguez, Santiago. Universidad de Granada. Facultad de Ciencias. Departamento de Química Analítica; EspañaFil: Olmo García, Lucía. Universidad de Granada. Facultad de Ciencias. Departamento de Química Analítica; EspañaFil: El Amine, Ajal. Provincial Department Of Agriculture Of Azilal; MarruecosFil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Hanine, Hafida. Faculty of Science and Technology. Laboratory of Bioprocess and Bio-Interfaces ; MarruecosFil: Fernández Gutiérrez, Alfredo. Universidad de Granada. Facultad de Ciencias. Departamento de Química Analítica ; EspañaFil: Carrasco Pancorbo, Aegría. Universidad de Granada. Facultad de Ciencias. Departamento de Química Analítica ; Españ

Metabolomics in action: Towards producing authentic virgin olive oil rich in bioactive compounds and with distinctive organoleptic features

Virgin olive oil (VOO) production is in a constant state of evolution as it adapts to meet the demands of an increasingly competitive global market. However, despite the significant research effort undertaken across multiple scientific disciplines, this vegetable oil still presents challenges and vulnerabilities that require continued research. Within this context, metabolomics has emerged, over the last twenty years, as a promising tool that can resolve several critical issues regarding VOO quality and authenticity. Advanced metabolomics approaches offer unparalleled insights into the molecular mechanisms that influence the sensorial and nutritional features of this vegetable oil in rapid and accurate analyses. This review highlights recent metabolomics applications that unlock the nutritional and sensorial potential of VOO by investigating the effects of various factors on its chemical composition, including environmental conditions, agricultural practices, harvesting time, oilprocessing parameters and storage conditions. The principal studies on ensuring product authenticity and traceability are also discussed.University of Turin (Ricerca locale 2022)NextGeneration-E

Geographical Indication Labels in Moroccan Olive Oil Sector: Territorial Dimension and Characterization of Typicality: A Case Study of Meknès Region

Geographical indications (GIs) implementation is, nowadays, one of the most prominent differentiation strategies used in olive oil market. The proliferation of these labels, however, causes debate and controversy, in particular regarding their usefulness, effectiveness, and suitability of some protected areas to acquire them. This chapter discusses the use of GI labels in olive oil market, and proposes a four-stage methodological approach to examine the potential of Meknès region—a Moroccan olive growing area—to acquire a GI label. Based on this approach, Meknès region territorial dimensions were defined, the typicality of its olive oil was characterized, a general scheme for the GI recognition was proposed, and the adopted strategy to enhance the meaning of this label on domestic, national, and international markets was highlighted. The main findings of this study justify the suitability of Meknès region to protect its olive oil with a GI label

Establishing the Phenolic Composition of Olea europaea L. Leaves from Cultivars Grown in Morocco as a Crucial Step Towards Their Subsequent Exploitation

In Morocco, the recovery of olive agro-industrial by-products as potential sources of high-added value substances has been underestimated so far. A comprehensive quantitative characterization of olive leaves’ bioactive compounds is crucial for any attempt to change this situation and to implement the valorization concept in emerging countries. Thus, the phenolic fraction of olive leaves of 11 varieties (‘Arbequina’, ‘Hojiblanca’, ‘Frantoio’, ‘Koroneiki’, ‘Lechín’, ‘Lucque’, ‘Manzanilla’, ‘Picholine de Languedoc’, ‘Picholine Marocaine’, ‘Picual’ and ‘Verdal’), cultivated in the Moroccan Meknès region, was investigated. Thirty eight phenolic or related compounds (including 16 secoiridoids, nine flavonoids in their aglycone form, seven flavonoids in glycosylated form, four simple phenols, one phenolic acid and one lignan) were determined in a total of 55 samples by using ultrasonic-assisted extraction and liquid chromatography coupled to electrospray ionization-ion trap mass spectrometry (LC-ESI-IT MS). Very remarkable quantitative differences were observed among the profiles of the studied cultivars. ‘Picholine Marocaine’ variety exhibited the highest total phenolic content (around 44 g/kg dry weight (DW)), and logically showed the highest concentration in terms of various individual compounds. In addition, chemometrics (principal components analysis (PCA) and stepwise-linear discriminant analysis (s-LDA)) were applied to the quantitative phenolic compound data, allowing good discrimination of the selected samples according to their varietal origin.This research was funded by the Spanish Government (Ministerio de Educación, Cultura y Deporte) with a FPU fellowship (FPU13/06438), the Vice-Rector’s Office for International Relations and Development Cooperation of the University of Granada, and the contract 30C0366700 (OTRI, University of Granada, Spain

Virgin Olive Oil Phenolic Compounds: Insights on Their Occurrence, Health-Promoting Properties and Bioavailability

Virgin olive oil is a highly appreciated edible oil, considered as a relevant component of the Mediterranean diet. The spread of this foodstuff all over the world is making, to a certain extent, that new markets and consumers are getting used to this “Mediterranean’s golden treasure”. Currently, there is great momentum in research relating virgin olive oil intake to healthiness, which has been mainly associated with its phenolics content. Phenolics are considered health-promoting compounds due to their multifaceted biochemical actions that can potentially reduce the risk of various health problems. Yet, since the health-promoting effects of various phenolic compounds have been widely attributed to their metabolic products rather than the naturally occurring forms, the assessment of virgin olive oil phenolics bioavailability is still gaining immense attention and considered a great hot topic among researchers. In the first section of this contribution, the main groups of phenolic compounds identified in virgin olive oil are described, their qualitative and quantitative variability is discussed while analytical approaches applied for their determination are highlighted. The second section reports the beneficial health properties of virgin olive oil consumption related to its phenolics content paying special attention to their bioavailability

Nutrient and Bioactive Fraction Content of Olea europaea L. Leaves: Assessing the Impact of Drying Methods in a Comprehensive Study of Prominent Cultivars in Morocco

peer reviewedThis study explores the potential of olive leaves, long integral to Mediterranean traditional medicine, as a rich source of valuable compounds. The challenge lies in their considerable water content, hindering these compounds' full valorization. Four drying methods (air-drying, oven-drying, freeze-drying and solar-drying) were investigated for their impact on nutrient and bioactive compound content in the leaves of four olive varieties ("Arbequina", "Koroneiki", "Menara" and "Picholine Marocaine") cultivated in Morocco. In their fresh state, "Picholine Marocaine" exhibited the highest protein levels (6.11%), "Arbequina" had the highest phenolic content (20.18 mg gallic acid equivalents/g fresh weight (FW)), and "Koroneiki" and "Menara" were highest in flavonoids (3.28 mg quercetin equivalents/g FW). Specific drying methods proved optimal for different varieties. Oven-drying at 60 °C and 70 °C effectively preserved protein, while phenolic content varied with drying conditions. Air-drying and freeze-drying demonstrated effectiveness for flavonoids. In addition, an analytical approach using high-performance liquid chromatography and diode array detection (HPLC-DAD) was applied to investigate the effects of the different drying methods on the bioactive fraction of the analyzed samples. The results showed qualitative and quantitative differences depending on both the variety and the drying method used. A total of 11 phenolic compounds were tentatively identified, with oleuropein being the most abundant in all the samples analyzed. The freeze-dried samples showed the highest content of oleuropein in the varieties "Arbequina" and "Picholine Marocaine" compared to the other methods analyzed. In contrast, "Koroneiki" and "Menara" had higher oleuropein content when air dried. Overall, the obtained results highlight the importance of tailored drying techniques for the preservation of nutrients and bioactive compounds in olive leaves

A new mediterranean lifestyle pyramid for children and youth: a critical lifestyle tool for preventing obesity and associated cardiometabolic diseases in a sustainable context

Cardiovascular disease risk factors begin in childhood and track into adulthood, increasing the possibility of impaired cardiometabolic health. Adopting healthy dietary patterns can help curb childhood obesity, a worrisome epidemic problem at present. In the era of personalized nutrition, dietary recommendations should be adapted to different stages of life, including children (older than 3 y) and adolescents. In this study, we present an updated version of the Mediterranean Lifestyle Pyramid addressed to children and adolescents, which may be used as a prevention tool by health professionals, teachers, and stakeholders. This pyramid arises from a consensus position between participants in an International Congress on Mediterranean diet held in Barcelona. During this meeting, after reviewing all literature published, a consensus was reached on the new Mediterranean Lifestyle Pyramid for kids including details such as labels of the pyramid, position of foods, servings, type of foods, and healthy lifestyle habits. All components of the pyramid are supported by the most recent scientifically sound research and are based upon top-level evidence in nutritional sciences. Fruit, vegetables, legumes, nuts, wholegrains, and extra-virgin olive oil continue to be at the basis of the pyramid, but the importance of an adequate intake of fish, dairy products, and meat during these particular ages, when body and brain development occurs, is also considered. The promotion of physical activity, adequate sleep, and good emotional health are emphasized, as well as the consumption of seasonal and local products, and overall sustainability. Improving dietary habits in early stages of life should increase health in adulthood and reduce future incidence of noncommunicable chronic diseases. The Mediterranean diet and its graphic representation in the Lifestyle Pyramid should be a health-fostering tool not only for adults and children but also for the entire planet because it promotes the diversity of species, respect for the earth, and the local economy

Regional variations in Mediterranean diet adherence: a sociodemographic and lifestyle analysis across Mediterranean and non-Mediterranean regions within the MEDIET4ALL project

IntroductionThe Mediterranean diet (MedDiet) is acknowledged for its health advantages; however, compliance with its principles differs by region and is influenced by geographical, cultural, economic, and life-style factors. This research examines regional differences in sociodemographic and lifestyle factors between Mediterranean (MC) and non-Mediterranean (NMC) countries, with a particular focus on adherence to the Mediterranean diet and lifestyle, as well as the associated barriers in each region.MethodsThe MEDIET4ALL international survey was conducted across 10 countries, and data were collected from 4,010 participants. Dietary adherence was assessed via the MedLife Index, and additional lifestyle measures included physical activity (IPAQ-SF), sleep patterns (PSQI), mental health (DASS-21), and social participation (SSPQL). Statistical analyses included chi-square tests, Mann–Whitney U tests, and standardized residual analyses to identify significant regional variations.ResultsThe study revealed distinct dietary patterns, with MC participants showing stronger adherence to traditional MedDiet components (legumes, fish) while NMC participants favored modern adaptations (whole grains). Both regions exhibited low physical activities dominance (60%–62%), although MC participants engaged more (21.1% vs. 18.5%) in moderate physical activity. MC maintained higher proportions of “sometimes socially active” individuals, NMC showed greater representation in the “always socially active” category. Sleep quality was poorer in MC (45% below recommended duration vs. 40% in NMC), while NMC reported higher insomnia rates. Mental health symptoms were comparable (33%–35% moderate depression/anxiety in both), reflecting post-pandemic global trends. Barriers differed regionally with MC faced economic/access constraints while NMC struggled with knowledge gaps and time limitations.ConclusionOur findings highlight that while Mediterranean regions maintain traditional dietary patterns, globalization and modern lifestyle shifts are narrowing regional health behaviors. Public health strategies should address region-specific barriers, including economic constraints in MC regions and knowledge gaps in NMC regions, while promoting MedDiet adherence. Future research should explore the impact of cultural, socio-economic, and digital factors on dietary behaviors and mental health to develop tailored, effective interventions for improving overall well-being

Aceite de oliva virgen: Potencial de diferentes aproximaciones ómicas para la autentificación de su origen geográfico y botánico

Virgin olive oil is the main source of fat in the Mediterranean countries with origin that dates back to ancient times. Over the years, this foodstuff has acquired an extraordinary reputation as valuable nutritional and health-benefit product. Nowadays, scientific evidences associate moderate daily intake of virgin olive oil with increased life expectancy and a reduced risk of chronic and degenerative diseases, such as cardiovascular, atherosclerosis, cancer and diabetes. These protective effects have been attributed to the particular chemical composition of this product, which is especially rich on monounsaturated fatty acids and bioactive compounds, such as pigments, phenolic compounds, phytosterols and tocopherols. Capitalizing on the accumulated results regarding olive oil health-benefits properties, the use of health claims for this product is officially authorized since 2006 by the United States Food and Drug Administration and, since 2011, by the European Food Safety Authority. Consequently, virgin olive oil consumption is currently spreading all over the world, even in countries where it was not traditionally consumed, such as United States, Canada, Australia, Brazil, Japan and China, and indeed, the olive oil market has become increasingly globalized over the last decades. The referred to internationalization of olive oil sector contributes to create market opportunities outside the Mediterranean region, where olive oil consumption level is relatively stable; it also entails important challenges related to strong competitiveness. Differentiation based on high quality standards, geographical and/or varietal origin claims is one of the most powerful competitive strategies that olive oil producers are currently adopting to face these dares. Thus, over the last years, there has been an increasing in the production of certified monovarietal and geographical origin-labeled olive oils in numerous olive growing regions. However, such products, which often are more expensive and show higher commercial value than the non-labeled ones, are targets for adulteration. That is reason explaining why, at the moment, there is a great need for accurate and promising analytical approaches able to restrain the authentication of the geographical and botanical origin of virgin olive oil. Within this context, the research in this field is moving from classical methodologies to advanced analytical strategies in which omics approaches, especially metabolomics (chromatography-mass spectrometry based methodologies combined to chemometrics) plays a pivotal role. Therefore, the main goal of the research conducted for the present Doctoral Thesis has been to evaluate the potential of different omics approaches to predict and authenticate the geographical and botanical origin of virgin olive oils, with special emphasis on oils samples coming from several Moroccan olive growing regions and different Moroccan and Mediterranean varieties cultivated in this country.Tesis Univ. Granada. Programa Oficial de Doctorado en: QuímicaBeca predoctoral concedida por la Agencia Española de Cooperación Internacional para el Desarrollo, dentro del Programa de Becas MAEC-AECID del Ministerio de Asuntos Exteriores y de Cooperación y las ayudas del Programa de Vicerrectorado de Relaciones Internacionales y Cooperación al Desarrollo del Plan Propio de Internacionalización y Cooperación al Desarrollo de la Universidad de Granada. También gracias a la financiación con cargo a fondos del grupo FQM-297 “Control analítico, Ambiental, Bioquímico y Alimentario” del Plan Andaluz de Investigación de la Junta de Andalucía, procedentes de diferentes contratos, proyectos y subvenciones de la Administración central y autonómica, plan propio de investigación de la UGR, así como de empresas interesadas en los resultados de la investigación. La realización de esta Tesis Doctoral ha sido posible gracias también a la financiación con cargo a fondos del Centro de Desarrollo y Transferencia de Tecnología “Agropole Olivier / Escuela Nacional de Agricultura Meknès, Marruecos”