Abstract
Extra virgin olive oil (EVOO), appraised for its healthy properties, represents an important element for the economy of several countries of the Mediterranean area, including Italy. Our study aimed to evaluate some biochemical characteristics (polyphenols and volatile compounds) as well as the antioxidant activity of three EVOOs obtained from the varieties Ravece, Ogliarola, and Ruvea antica, grown in the same field of an Irpinian village, Montella, in the Campania region, Southern Italy. Extra virgin olive oil Ruvea antica contained the greatest amount of total polyphenols and showed the highest antioxidant activity. Principal component analysis of the aromatic profiles indicated that the three EVOOs could be easily discriminated according to the cultivar. 1‐Hexanol, 2‐hexen‐1‐ol, 3‐pentanone, representing the most abundant volatiles of the EVOO Ruvea antica, and 2‐hexenal, which resulted the main component in EVOOs Ogliarola and Ravece, could be considered as markers to discriminate these three EVOOs, according to the ReliefF feature selection algorithm.
Highlights
Extra virgin olive oil (EVOO) is the most precious product obtained by the milling of the fruits of the olive tree (Olea europaea L. subsp. europaea var. europaea), one of the most worldwide cultivated plants (Antolini, 1997)
Statistical analysis allowed us to correlate some of the biochemical characteristics of the EVOOs; in particular, the antioxidant activity was correlated with total polyphenols and the singular components, identified in the oil by UPLC
Ruvea antica and Ogliarola exhibited a content of TPF very close to that exhibited by some monovarietal Spanish EVOOS, such as “Cordoba” and “Sevilla” (Oliveras‐ Ferraros et al, 2011)
Summary
Volatile organic compounds are strongly related to oil aroma perceived during the assay of the product (Salas, Harwood, & Martinez‐Force, 2013) They are produced at the beginning of the malaxation, during cell structure rupture, due to enzymatic reactions in the presence of oxygen. The Mediterranean diet is the golden standard for healthy nutrition It is characterized mainly by a high intake of fruit, vegetables, and cereals, which are rich in phytochemicals (Fratianni et al, 2016). Statistical analysis allowed us to correlate some of the biochemical characteristics of the EVOOs; in particular, the antioxidant activity was correlated with total polyphenols and the singular components, identified in the oil by UPLC. A feature selection algorithm was used to identify and select putative volatile markers responsible for EVOO varieties discrimination
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