Modulatory Effects of Polyphenols on Apoptosis Induction: Relevance for Cancer Prevention

Polyphenols, occurring in fruit and vegetables, wine, tea, extra virgin olive oil, chocolate and other cocoa products, have been demonstrated to have clear antioxidant properties in vitro, and many of their biological actions have been attributed to their intrinsic reducing capabilities. However, it has become clear that, in complex biological systems, polyphenols exhibit several additional properties which are yet poorly understood. Apoptosis is a genetically controlled and evolutionarily conserved form of cell death of critical importance for the normal embryonic development and for the maintenance of tissue homeostasis in the adult organism. The malfunction of the death machinery may play a primary role in various pathological processes, since too little or too much apoptosis can lead to proliferative or degenerative diseases, respectively. Cancer cells are characterized by a deregulated proliferation, and/or an inability to undergo programmed cell death. A large body of evidence indicates that polyphenols can exert chemopreventive effects towards different organ specific cancers, affecting the overall process of carcinogenesis by several mechanisms: inhibition of DNA synthesis, modulation of ROS production, regulation of cell cycle arrest, modulation of survival/proliferation pathways. In addition, polyphenols can directly influence different points of the apoptotic process, and/or the expression of regulatory proteins. Although the bulk of data has been obtained in in vitro systems, a number of clinical studies suggesting a preventive and therapeutic effectiveness of polyphenols in vivo is available. However, a deeper knowledge of the underlying mechanisms responsible for the modulation of apoptosis by polyphenols, and their real effectiveness, is necessary in order to propose them as potential chemopreventive and chemotherapeutic candidates for cancer treatment.     

Influence of the extraction process on dissolved oxygen in olive oil

The influence of the olive oil processing steps [paste malaxation (PM), decanter centrifugation (DC), and vertical centrifugation (VC)] on the dissolved oxygen (DO) concentration in virgin olive oil (VOO) right after production was investigated at industrial plant scale for two successive years. The influence of this parameter on quality decay during shelf life, assessed by peroxide value (PV) analysis, was also monitored. The VC step showed the higher oxygenation effect (50% increase in comparison to the control), and a good linear regression (r² = 0.83) was found between the initial DO concentration and the PV after 2 days. An 18‐months shelf life test, performed on VOO sampled before and after the VC, indicated the slowest decay kinetics in the oils with the lower initial DO concentration, i.e. the non‐centrifuged oils.     

A Technological Solution to Modulate the Aroma Profile during Beer Fermentation

During the production of fermented alcoholic beverages, such as wine or beer, the loss of aroma active compounds (AACs) has a significant impact on the overall product aroma. This paper presents the results of an experimental technique in which a condenser was placed on the top of the fermenter in order to reduce such losses. AAC concentrations in beers produced in this way were compared with a control produced without a condenser. There were two main findings: (i) some AACs could be recovered during fermentation and (ii) the technique stimulated the de novo synthesis of esters from carboxylic acids and alcohols. In particular, the production of ethyl esters from the reaction between ethanol and organic acids and the production of acetates from the reaction between acetic acid and alcohols were demonstrated. Consequently, the addition of the condenser changed the final aroma of the beverage. The effect was confirmed by a panel test and AAC quantitation using HS-SPME-GC-MS. The technique could be used by brewers as a tool to modulate the flavor and aroma of beer.     

Improving olive oil quality using CO2 evolved from olive pastes during processing

The effect of blanketing with CO₂, naturally evolved during malaxation of olive pastes, on the quality of virgin olive oil was investigated at lab‐scale. The O₂ depletion was monitored along with CO₂ emission to confirm the previously hypothesized accelerated respiration. Malaxation experiments were conducted for 180 min both in sealed (SC) and in the traditional open‐to‐air conditions to ascertain whether the oil quality was affected by O₂ concentration as afforded by CO₂ blanketing. The quality of olive oils obtained at different time intervals was monitored by total acidity, peroxide value (PV), specific extinction coefficients K₂₃₂ and K₂₇₀, total chlorophyll and total hydrophilic phenols, and HPLC hydrophilic phenols profile. A rapid decrease in oxygen concentration and a simultaneous increase in CO₂ concentration were recorded, confirming the accelerated respiration. The oil produced in SC showed a lower PV and K₂₃₂ coefficient and a higher chlorophyll (10–17 mg/kg) and hydrophilic phenols (110 mg/kg) concentration. No differences in total acidity and K₂₇₀ coefficient were observed. The hydrophilic phenols profile indicated that, at least for the Frantoio cultivar and an advanced ripeness state, the maximal extraction is generally achieved already after 20 min. Most of the individual hydrophilic phenols have higher concentrations (up to 50%) in SC.