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Di Serio MG, Giansante L, Del Re P, Pollastri L, Panni F, Valli E, Di Giacinto L. Characterization of 'Olivastro di Bucchianico cv' extra virgin olive oils and its recognition by HS-GC-IMS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6074-6082. [PMID: 33899234 DOI: 10.1002/jsfa.11264] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/23/2021] [Accepted: 04/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Single cultivar 'Olivastro di Bucchianico' extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in the province of Chieti. There is very little research in the literature describing the morphological and chemical characteristics of this cultivar. RESULTS A morphological characterization of the plant and the fruit was carried out. In addition, we characterized the chemical, physical-chemical and sensory properties of the extra virgin olive oil. The following analyses were conducted: free acidity, peroxide value, ultraviolet spectrophotometric indices, contents in fatty acid ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, volatile compounds and sensory profile. The analysis of the volatile compounds was performed using a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) instrument connected to a nitrogen generator for carrier/drift gas production. CONCLUSION The results of the chemical analyses showed good levels of nutraceutical components in the oils, which were found to be organoleptically well balanced with medium values of fruity, bitter and pungent. The HS-GC-IMS method based on the analysis of 15 volatile molecules might be a useful tool for a chemometric discrimination of the varietal origin for the oils under investigation. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Maria Gabriella Di Serio
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | - Lucia Giansante
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | - Paolo Del Re
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | | | - Filippo Panni
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Cesena, Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences and Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum-Università di Bologna, Cesena, Italy
| | - Luciana Di Giacinto
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
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2
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Tamasi G, Pardini A, Croce R, Consumi M, Leone G, Bonechi C, Rossi C, Magnani A. Combined Experimental and Multivariate Model Approaches for Glycoalkaloid Quantification in Tomatoes. Molecules 2021; 26:molecules26113068. [PMID: 34063803 PMCID: PMC8196588 DOI: 10.3390/molecules26113068] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/17/2021] [Accepted: 05/18/2021] [Indexed: 01/16/2023] Open
Abstract
The intake of tomato glycoalkaloids can exert beneficial effects on human health. For this reason, methods for a rapid quantification of these compounds are required. Most of the methods for α-tomatine and dehydrotomatine quantification are based on chromatographic techniques. However, these techniques require complex and time-consuming sample pre-treatments. In this work, HPLC-ESI-QqQ-MS/MS was used as reference method. Subsequently, multiple linear regression (MLR) and partial least squares regression (PLSR) were employed to create two calibration models for the prediction of the tomatine content from thermogravimetric (TGA) and attenuated total reflectance (ATR) infrared spectroscopy (IR) analyses. These two fast techniques were proven to be suitable and effective in alkaloid quantification (R2 = 0.998 and 0.840, respectively), achieving low errors (0.11 and 0.27%, respectively) with the reference technique.
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Affiliation(s)
- Gabriella Tamasi
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- Center for Colloid and Surface Science (CSGI), via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
- Correspondence: (G.T.); (M.C.)
| | - Alessio Pardini
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- Center for Colloid and Surface Science (CSGI), via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Riccardo Croce
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
| | - Marco Consumi
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- National Interuniversity Consortium of Materials Science and Technology (INSTM), via G. Giusti 9, 50121 Firenze, Italy
- Correspondence: (G.T.); (M.C.)
| | - Gemma Leone
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- National Interuniversity Consortium of Materials Science and Technology (INSTM), via G. Giusti 9, 50121 Firenze, Italy
| | - Claudia Bonechi
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- Center for Colloid and Surface Science (CSGI), via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Claudio Rossi
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- Center for Colloid and Surface Science (CSGI), via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Agnese Magnani
- Department of Biotechnology Chemistry and Pharmacy, University of Siena, via A. Moro 2, 53100 Siena, Italy; (A.P.); (R.C.); (G.L.); (C.B.); (C.R.); (A.M.)
- National Interuniversity Consortium of Materials Science and Technology (INSTM), via G. Giusti 9, 50121 Firenze, Italy
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3
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Wali A, Damak F, Kawada K, Isoda H, Tamura K, Ksibi M. The effects of geographic region and cultivar on oxidative stability and elemental analysis of Tunisian extra virgin olive oil. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03717-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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4
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Gila A, Sánchez-Ortiz A, Jiménez A, Beltrán G. The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils. ULTRASONICS SONOCHEMISTRY 2021; 70:105320. [PMID: 32890985 PMCID: PMC7786558 DOI: 10.1016/j.ultsonch.2020.105320] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/11/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
In this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOOs were determined considering the following parameters: quality index (free acidity, K232 and K270), lipid profile (fatty acids and triglycerides composition) minor components (phenols, tocopherols, pigments and volatiles) and thermal properties (crystallization and melting) by Differential Scanning Calorimetry (DSC). During the ultrasound treatments, bubbles growth was present in the VOO due to the phenomenon of cavitation and a slight increase of the temperature was observed. In general, the ultrasound treatments did not cause alterations on VOO parameters evaluated (oxidation state, lipid profile, minor components and thermal profiles). However, a slight decrease was observed in some volatile compounds.
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Affiliation(s)
- Abraham Gila
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain.
| | - Araceli Sánchez-Ortiz
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
| | - Antonio Jiménez
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
| | - Gabriel Beltrán
- IFAPA Centro "Venta del Llano", Junta de Andalucía, P.O. Box 50, Mengíbar, Jaén E-23620, Spain
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5
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Assessment of Tunisian virgin olive oils via synchronized analysis of sterols, phenolic acids, and fatty acids in combination with multivariate chemometrics. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03303-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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6
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Impact of Microwave Assisted Infusion on the Quality and Volatile Composition of Olive Oil Aromatized with Rosemary Leaves. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2847-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination. Food Chem 2015; 179:127-36. [DOI: 10.1016/j.foodchem.2015.01.101] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2014] [Revised: 12/16/2014] [Accepted: 01/20/2015] [Indexed: 01/27/2023]
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8
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Di Serio MG, Di Giacinto L, Di Loreto G, Giansante L, Pellegrino M, Vito R, Perri E. Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400622] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Maria Gabriella Di Serio
- Consiglio per la Ricerca in Agricoltura e l'Analisi in Economia Agraria; CRA-OLI Olive Growing and Oil Industry Research Centre; Città S. Angelo (PE) Italy
| | - Luciana Di Giacinto
- Consiglio per la Ricerca in Agricoltura e l'Analisi in Economia Agraria; CRA-OLI Olive Growing and Oil Industry Research Centre; Città S. Angelo (PE) Italy
| | - Giuseppina Di Loreto
- Consiglio per la Ricerca in Agricoltura e l'Analisi in Economia Agraria; CRA-OLI Olive Growing and Oil Industry Research Centre; Città S. Angelo (PE) Italy
| | - Lucia Giansante
- Consiglio per la Ricerca in Agricoltura e l'Analisi in Economia Agraria; CRA-OLI Olive Growing and Oil Industry Research Centre; Città S. Angelo (PE) Italy
| | - Massimiliano Pellegrino
- Consiglio per la Ricerca in Agricoltura e l'Analisi in Economia Agraria; CRA-OLI Olive Growing and Oil Industry Research Centre; Rende (CS) Italy
| | - Raffaella Vito
- Consiglio per la Ricerca in Agricoltura e l'Analisi in Economia Agraria; CRA-OLI Olive Growing and Oil Industry Research Centre; Città S. Angelo (PE) Italy
| | - Enzo Perri
- Consiglio per la Ricerca in Agricoltura e l'Analisi in Economia Agraria; CRA-OLI Olive Growing and Oil Industry Research Centre; Rende (CS) Italy
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9
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Reduced pressure extraction of oleuropein from olive leaves (Olea europaea L.) with ultrasound assistance. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2013.10.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Uylaşer V, Yildiz G. The historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet. Crit Rev Food Sci Nutr 2014; 54:1092-101. [PMID: 24499124 DOI: 10.1080/10408398.2011.626874] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The olive tree (Olea europaea) is widely cultivated for the production of both oil and table olives and very significant because of its economic value. Olive and olive oil, a traditional food product with thousands of years of history, are the essential components of the Mediterranean diet and are largely consumed in the world. Beside of their economical contribution to national economy, these are an important food in terms of their nutritional value. Olive and olive oil may have a role in the prevention of coronary heart disease and certain cancers because of their high levels of monosaturated fatty acids and phenolic compounds. In addition, olives (Olea europaea L.) and olive oils provide a rich source of natural antioxidants. These make them both fairly stable against auto-oxidation and suitable for human health. The aim of this paper is to define the historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet.
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Affiliation(s)
- Vildan Uylaşer
- a Department of Food Engineering, Faculty of Agriculture , Uludag University , Gorukle-Campus , 16059 , Bursa , Turkey
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11
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Gila A, Jiménez A, Beltrán G, Romero A. Correlation of fatty acid composition of virgin olive oil with thermal and physical properties. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400078] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Abraham Gila
- IFAPA Centro “Venta del Llano”Junta de AndalucíaMengíbarJaén E‐23620Spain
| | - Antonio Jiménez
- IFAPA Centro “Venta del Llano”Junta de AndalucíaMengíbarJaén E‐23620Spain
| | - Gabriel Beltrán
- IFAPA Centro “Venta del Llano”Junta de AndalucíaMengíbarJaén E‐23620Spain
| | - Alberto Romero
- Departamento de Ingeniería QuímicaUniversidad de SevillaFacultad de Química41012SevillaSpain
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12
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13
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Chiavaro E, Cerretani L, Paradiso VM, Summo C, Paciulli M, Gallina Toschi T, Caponio F. Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2909-2916. [PMID: 23580481 DOI: 10.1002/jsfa.6168] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2013] [Revised: 03/19/2013] [Accepted: 04/11/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The nature of the relationship between differential scanning calorimetry thermal properties and the oxidation and hydrolysis compounds formed during a real auto-oxidation process in virgin olive oils has not been evaluated so far, as these samples are difficult to find. In this work, 21 samples of virgin olive oil, stored under ideal conditions since their years of production (production range 1991-2005) to develop the natural auto-oxidation process, were analysed in order to evaluate this relationship. RESULTS Oils stored the longest time showed the highest hydrolytic degradation while the others exhibited higher contents of oxidised fatty acids and triacylglycerols, instead. Thermal properties of transitions were differently influenced by degradation compounds with the onset of both the cooling and heating profiles particularly influenced by diacylglycerols and oxidised lipids. Chemical data and thermal properties were correlated by using principal component analysis. Twenty-three variables were selected for the analysis with the first component fully segregating samples into two groups according to the year of storage and the level of hydrolysis and/or oxidation, on the basis of selected thermal properties obtained by cooling and heating transitions. CONCLUSIONS These preliminary findings showed that differential scanning calorimetry could be considered an useful tool to evaluate lipid degradation in virgin olive oils, indicating its value as a support to chemical techniques.
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Affiliation(s)
- Emma Chiavaro
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 95/A, I-43124 Parma, Italy.
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14
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García AV, Beltrán Sanahuja A, Garrigós Selva MDC. Characterization and Classification of Almond Cultivars by Using Spectroscopic and Thermal Techniques. J Food Sci 2013; 78:C138-44. [DOI: 10.1111/1750-3841.12031] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Accepted: 11/30/2012] [Indexed: 11/28/2022]
Affiliation(s)
- Arantzazu Valdés García
- Analytical Chemistry, Nutrition & Food Sciences Dept.; Univ. of Alicante; 03080; Alicante; Spain
| | - Ana Beltrán Sanahuja
- Analytical Chemistry, Nutrition & Food Sciences Dept.; Univ. of Alicante; 03080; Alicante; Spain
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15
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Kammoun NG, Zarrouk W. Exploratory chemometric analysis for the characterisation of Tunisian olive cultivars according to their lipid and sterolic profiles. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02997.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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16
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Chiavaro E, Cerretani L, Di Matteo A, Barnaba C, Bendini A, Iacumin P. Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201100174] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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17
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Ilyasoglu H, Ozcelik B. Determination of Seasonal Changes in Olive Oil by Using Differential Scanning Calorimetry Heating Thermograms. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1747-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Rotondi A, Alfei B, Magli M, Pannelli G. Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2641-2648. [PMID: 20737415 DOI: 10.1002/jsfa.4133] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Commercial virgin olive oils belonging to the cultivars (Bosana, Carolea, Coratina, Frantoio, Itrana, Leccino, Moraiolo, Peranzana, Piantone di Mogliano and Ravece) most represented at the Italian National Review of Monovarietal olive oils (Rassegna Nazionale Italiana degli oli Monovarietali) were considered. The evaluation of the influence of the cultivar and of the crop year as well as their interaction on oil composition were statistically analysed by a complete factorial design by principal components analysis and by linear discriminant analysis. RESULTS In fatty acids composition, the effect of the cultivar and crop year and their interaction were highly significant. The statistical analysis showed that the sensory attributes (olive fruity, grassy, fresh almond, artichoke, tomato, aromatic herbs, bitter and pungent) were strongly influenced by the cultivar. The prevalent effect of the cultivar on the sensory profile was also demonstrated by the low or absent level of significance observed in the crop year. CONCLUSION The construction of a databank based on a large number of samples, which is available at URL http://www.olimonovarietali.it, has contributed to the reduction of the variable effects involved in the oil production process. Knowledge of the chemical and sensory profiles of the Italian monovarietal olive oils could start a certification process of these oils, thus giving greater guarantees about their origin.
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Affiliation(s)
- Annalisa Rotondi
- Istituto di Biometeorologia, Consiglio Nazionale delle Ricerche, Bologna, Italy.
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KOTTI FATEN, CERRETANI LORENZO, GARGOURI MOHAMED, CHIAVARO EMMA, BENDINI ALESSANDRA. EVALUATION OF THE VOLATILE FRACTION OF COMMERCIAL VIRGIN OLIVE OILS FROM TUNISIA AND ITALY: RELATION WITH OLFACTORY ATTRIBUTES. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2010.00410.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Determination of apolar and minor polar compounds and other chemical parameters for the discrimination of six different varieties of Tunisian extra-virgin olive oil cultivated in their traditional growing area. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1350-3] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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21
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Chiavaro E, Estrada MTR, Bendini A, Cerretani L. Correlation between thermal properties and chemical composition of Italian virgin olive oils. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900254] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Emma Chiavaro
- Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parma, Italy
| | | | - Alessandra Bendini
- Dipartimento di Scienze degli Alimenti, Università di Bologna, Cesena (FC), Italy
| | - Lorenzo Cerretani
- Dipartimento di Scienze degli Alimenti, Università di Bologna, Cesena (FC), Italy
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Montealegre C, Marina Alegre ML, García-Ruiz C. Traceability markers to the botanical origin in olive oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:28-38. [PMID: 19961225 DOI: 10.1021/jf902619z] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
This review provides an overview of traceability studies performed to date (April 2009) for olive oils. Special emphasis has been made on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud to consumers. Several parameters with discriminant power have been used for olive oil traceability according to the olive variety used in the production of the oil. They have been considered as traceability markers to the botanical origin and classified, in this work, as compositional and genetical markers.
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Affiliation(s)
- Cristina Montealegre
- Department of Analytical Chemistry, Faculty of Chemistry, University of Alcala, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcala de Henares, Madrid, Spain
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Vecchio S, Cerretani L, Bendini A, Chiavaro E. Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4793-4800. [PMID: 19489623 DOI: 10.1021/jf900120v] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Thermal decomposition of 12 monovarietal extra virgin olive oils from different geographical origins (eight from Italy, two from Spain, and the others from Tunisia) was evaluated by simultaneous thermogravimetry (TG) and differential scanning calorimetry (DSC) analyses. All extra virgin olive oils showed a complex multistep decomposition pattern with the first step that exhibited a quite different profile among samples. Thermal properties of the two peaks obtained by the deconvolution of the first step of decomposition by DSC were related to the chemical composition of the samples (triacylglycerols, fatty acids, total phenols and antioxidant activity). Onset temperatures of the thermal decomposition transition and T(p) values of both deconvoluted peaks as well as the sum of enthalpy were found to exhibit statistically significant correlations with chemical components of the samples, in particular palmitic and oleic acids and related triacylglycerols. Activation energy values of the second deconvoluted peak obtained by the application of kinetic procedure to the first step of decomposition were also found to be highly statistically correlated to the chemical composition, and a stability scale among samples was proposed on the basis of its values.
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Affiliation(s)
- Stefano Vecchio
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Università La Sapienza, Roma
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