Pigments are responsible of the color of olive oils, an important feature defining their aspect, related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time and olives cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars (Moraiolo, Frantoio and Leccino) typical of Tuscany (Italy) harvested in three different years: 2012, 2013 and 2014. Pigments, namely beta-carotene, lutein, pheophytin A and pheophytin B, were quantified by a method based on the mathematical analysis of the near UV-visible absorption spectra of the oils. Data were analyzed by a multivariate statistical approach. The results show that the pigments’ content of extra-virgin olive oils produced in 2014 can be well distinguished with respect to previous years. This can be explained with the anomalous climate conditions, which strongly affected Italy and, in particular, Tuscany, where the olives were harvested. This study represents an interesting example of how pigments’ content can be significant in characterizing olive oils. Moreover, this is the first report of pigments’ quantification in extra-virgin olive oils produced in Tuscany.

Pigments in extra-virgin olive oils produced in Tuscany (Italy) in different years

DOMENICI, VALENTINA
2017-01-01

Abstract

Pigments are responsible of the color of olive oils, an important feature defining their aspect, related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time and olives cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars (Moraiolo, Frantoio and Leccino) typical of Tuscany (Italy) harvested in three different years: 2012, 2013 and 2014. Pigments, namely beta-carotene, lutein, pheophytin A and pheophytin B, were quantified by a method based on the mathematical analysis of the near UV-visible absorption spectra of the oils. Data were analyzed by a multivariate statistical approach. The results show that the pigments’ content of extra-virgin olive oils produced in 2014 can be well distinguished with respect to previous years. This can be explained with the anomalous climate conditions, which strongly affected Italy and, in particular, Tuscany, where the olives were harvested. This study represents an interesting example of how pigments’ content can be significant in characterizing olive oils. Moreover, this is the first report of pigments’ quantification in extra-virgin olive oils produced in Tuscany.
2017
Lazzerini, C; Domenici, Valentina
File in questo prodotto:
File Dimensione Formato  
FOODS-06-00025.pdf

accesso aperto

Tipologia: Versione finale editoriale
Licenza: Creative commons
Dimensione 1.4 MB
Formato Adobe PDF
1.4 MB Adobe PDF Visualizza/Apri

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: https://hdl.handle.net/11568/849706
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 35
  • ???jsp.display-item.citation.isi??? 36
social impact