Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area. This research was funded by the ASIOLBIO-SI Progetto Integrato di Filiera (PIF) “Un filo d’oro: valorizzazione olio extra vergine di oliva di qualità certificata D.O.P. Terre di Siena e I.G.P. toscano in provincia di Siena” (CUP ARTEA 725734) project grant

Near UV-Vis and NMR spectroscopic methods for rapid screening of antioxidant molecules in extra-virgin olive oil

Vicario Giulia;Francini Alessandra;Cifelli Mario;Domenici Valentina
Conceptualization
;
2020

Abstract

Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area. This research was funded by the ASIOLBIO-SI Progetto Integrato di Filiera (PIF) “Un filo d’oro: valorizzazione olio extra vergine di oliva di qualità certificata D.O.P. Terre di Siena e I.G.P. toscano in provincia di Siena” (CUP ARTEA 725734) project grant
Vicario, Giulia; Francini, Alessandra; Cifelli, Mario; Domenici, Valentina; Sebastiani, Luca
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11568/1072856
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 8
  • ???jsp.display-item.citation.isi??? 8
social impact