Wine and Olive Oil

Atomic absorption spectrometry (AAS), atomic emission spectrometry (AES) [11], infrared (IR), Fourier transform infrared (FTIR) and Raman spectroscopy have all been studied at various times for the determination of silicon compounds. AAS has been used to determine silicon in methylisobutylketone, chloroform or petroleum ether extracts of packaging materials and foodstuffs [12-17]. However, these methods suffer from the disadvantage that they do not distinguish between organic and inorganic silicon compounds, similarly inductively coupled plasma AES measures total silicon [11]. 

In speciation analysis, spectroscopic methods such as IR absorption spectroscopy, FTIR and Raman spectroscopy are very useful. However, high detection limits of these methods render their application impossible for trace analysis of PDMS, in particular for biological samples or foodstuffs [11]. 

Various workers have reported on the application of nuclear magnetic resonance spectroscopy ( H-NMR) to the determination of PDMS in biological materials [18-23]. Mojsiewicz-Pienkowska and co-workers [23] were the first to apply this technique to the determination of PDMS in foodstuff extraction liquids, particularly olives and wine. 

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Epidemiological studies in the Mediterranean region evidenced that a diet rich in grain, legumes, fruits and vegetables, wine and olive oil has beneficial effects on human health. In fact, these foods are rich in antioxidant vitamins, flavonoids and polyphenols that play an important role in prevention against cancer and coronary heart disease. 

The health benefits of the traditional Mediterranean diet are extensively documented [3,4] and include protective effects against cardiovascular diseases [5-11], diabetes [12,13], rheumatoid arthritis [14], intestinal diseases [15], and several types of cancers [16-18]. Some constituents of wine and olive oil (particularly polyphenols) play a key role in most of such healthy effects. 

HPLC-based electrochemical detection (HPLC-ECD) is very sensitive for those compounds that can be oxidized or reduced at low voltage potentials. Spectrophotometric-based HPLC techniques (UV absorption, fluorescence) measure a physical property of the molecule. Electrochemical detection, however, measures a compound by actually changing it chemically. The electrochemical detector (ECD) is becoming increasingly important for the determination of very small amounts of phenolics, for it provides enhanced sensitivity and selectivity. It has been applied in the detection of phenolic compounds in beer (28-30), wine (31), beverages (32), and olive oils (33). This procedure involves the separation of sample constituents by liquid chromatography prior to their oxidation at a glassy carbon electrode in a thin-layer electrochemical cell. 

The observation of a lower incidence of coronary heart disease (CHD) and certain types of cancers in the Mediterranean area led to the hypothesis that a diet rich in grain, legumes, fresh fruits and vegetables, wine in moderate amounts, and olive oil was beneficial to human health. To date, this effect has been mainly attributed to the low saturated fat intake of the Mediterranean diet and its high proportion of monounsaturates, which indeed may favorably affect the plasma lipid and lipoprotein profiles. Nevertheless, other components of the diet, such as fiber, vitamins, flavonoids, and phenols, may play an important role in disease prevention, acting on different cardiovascular variables. 

R 529 N. Ogrinc, I. J. Kosir, J. E. Spangenberg and J. Kidric, The Application of NMR and MS Methods for Detection of Adulteration of Wine, Fruit Juices and Olive Oil. A Review , Anal. Bioanal. Chem., 2003,376,424... 

Calcium, magnesium, iron, tryptophan, and crude protein (animal feed), ascorbic acid (orange, lemon and tomato juice, green tea, potatoes, red pepper, spinach, and strawberry), sulfite (fruit juice), iron(ll. III) (wines), nitrite (cod liver oil, cured meat), aluminum (spinach leaves, tea leaves), bromate (bread), tryptophan (vegetables and fish), butylated hydroxyanisole (sunflower, com, and olive oil), kojic acid (fermentation broth), and sucrose (milk and soft drinks)... 

Nitrophenols are present in numerous food-processing wastewaters such as those from wine distilleries, olive oil factories, boiling cork process, as well as other industrial synthetic effluents. Further, they originate from oxidation of many pesticides including parathion and other organophosphoms pesticides or as reactants or intermediates in pesticide production and thus are important soil, agricultural, industrial, and municipal water pollutants. Many national health agencies set their own limits for them in these matrices. The US EPA has restricted the concentration of 2-nitrophenol, 4-nitrophenol, and 2,4-dinifrophenol to 10 pg in natural water (corresponds to 5 x 10 mol for 2,4-DNP and... 

In the present study, we have focused our attention on the catalytic wet peroxide oxidation of p-coumaric acid over (Al-Fe)PILC. This phenolic molecule was chosen as a representative of the biologically recalcitrant polyphenolic compounds present in olive oil processing and wine distillery wastewaters. 

Condamin et al. 1976, Stern et al. 2000). Although Condamin et al. (1976) identified oil residues from Mediterranean amphorae, their claim of identifying olive oil is supported by archaeological evidence alone (similar to the case of wine discussed above), and not by the molecular evidence, which is probably limited to the identification of a generic plant oil. Fatty acids have also been found in preserved human soft tissues (Evershed and Connolly 1988, Evershed 1990) and bones (Evershed et al. 1995). 

Colorimetric determination of the total phenolic substances in foods and beverages were carried out through a number of years however, then the availability of separation techniques suggested the possibility to better highlight the composition of this very complex mixture. Different approaches were developed mainly by means of GC and GC-MS, with an obviously long procedure of extraction and derivatization (usually trimethylsilyl derivatives were used) that strongly limited the analytical approach to these classes of compounds, and were mainly limited to wine and somewhat less to olive oils. 

Carluccio, M.A., Siculella, L., Ancora, M.A., Massaro, M., Scoditti, E., Storelli, C., Visioli, F., Distante, A., and De Caterina, R., Olive oil and red wine antioxidant polyphenols inhibit endothelial activation antiatherogenic properties of mediterranean diet phytochemicals, Arterioscler. Thromb. Vase. Biol, 23, 622, 2003. 

Bring stock to a simmer. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in deep heavy saute pan. Stir in onions and cook over medium heat until translucent but not browned. Add rice and stir continuously for 4 minutes. Do not allow rice to brown. Add wine and cook over medium heat until rice has absorbed all of the liquid. Add 2 cups of hot stock and again stir until absorbed. Add another 2 cups of stock and stir until absorbed. Repeat step until rice is cooked but still al dente, about 18 to 20 minutes. Stir in thigh meat... 

The increase of use of fruits and vegetables, or the moderate use of foods rich in antioxidants (such as extra virgin olive oil, tea, wine, coffee, black chocolate, etc.) can substitute for the use of supplement once OS is under control,... 

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