Abstract
Coratina cultivar-based olives are very common among 100% Italian extra virgin olive oils (EVOOs). Often, the very spicy character of this cultivar, mostly due to the high polyphenols concentration, requires blending with other “sweetener” oils. In this work, monovarietal EVOO samples from the Coratina cultivar (Apulia, Italy) were investigated and compared with monovarietal EVOO from native or recently introduced Apulian (Italy) cultivars (Ogliarola Garganica, Ogliarola Barese, Cima di Mola, Peranzana, Picholine), from Calabria (Italy) (Carolea and Rossanese) and from other Mediterranean countries, such as Spain (Picual) and Greece (Kalamata and Koroneiki) by 1H NMR spectroscopy and multivariate analysis (principal component analysis (PCA)). In this regard, NMR signals could allow a first qualitative evaluation of the chemical composition of EVOO and, in particular, of its minor component content (phenols and aldehydes), an intrinsic behavior of EVOO taste, related to the cultivar and geographical origins. Moreover, this study offers an opportunity to address blended EVOOs tastes by using oils from a specific region or country of origin.
Highlights
Extra virgin olive oil (EVOO) is undoubtedly an essential ingredient in the Mediterranean diet, and its beneficial effects on human health, such as the reduction of coronary heart disease risk factors, the prevention of several types of cancer and the modification of immune and inflammatory responses, are well known [1,2]
We investigated by 1H NMR spectroscopy and multivariate analysis on monovarietal EVOO samples from different native or recently introduced Apulian (Italy) cultivars (Coratina, Ogliarola Garganica, Ogliarola Barese, Cima di Mola, Peranzana, Picholine), from
(Orthogonal Partial least squares projections to latent structures) models. They explored the analytical potentiality of the NMR spectroscopy as a “magnetic tongue” in the analysis of EVOO, with particular attention to the quantitative measure of minor compounds related to the sensory description
Summary
Extra virgin olive oil (EVOO) is undoubtedly an essential ingredient in the Mediterranean diet, and its beneficial effects on human health, such as the reduction of coronary heart disease risk factors, the prevention of several types of cancer and the modification of immune and inflammatory responses, are well known [1,2] These benefits are mainly due to both the elevated oleic acid content and the antioxidant properties of its minor components [3], such as phytosterols, carotenoids, tocopherols and hydrophilic phenols. An experimental investigation was performed on blend and monocultivar EVOOs to estimate the perceived bitterness intensity by correlating sensory and chemical analysis (total phenol content spectrophotometrically measured) [6]. During the last decade, proton nuclear magnetic resonance spectroscopy (1H NMR) has been successfully employed in olive oil analysis [8]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
