Abstract
(1) Background: Extra-virgin olive oil (EVOO) is a precious and universally studied food matrix. Recently, the quantitative chemical composition was investigated by an innovative processing method for the nuclear magnetic resonance (NMR) experiments called Multi-Assignment Recovered Analysis (MARA)-NMR. (2) Methods: Any EVOO 13-carbon NMR (13C-NMR) profile displayed inconsistent signals. This mismatch was resolved by comparing NMR data to the official gas-chromatographic flame ionization detection (GC-FID) experiments: the analyses concerned many EVOOs but also the “exotic” Capparis spinosa oil (CSO). (3) Results: NMR and GC-FID evidenced the overwhelming presence of cis-vaccenic esters in the CSO and, more importantly, cis-vaccenic 13C-NMR resonances unequivocally matched the misunderstood 13C-NMR signals of EVOOs. The updated assignment revealed the unexpected relevant presence of cis-vaccenic ester (around 3%) in EVOOs; it was neglected, so far, because routine and official GC-FID profiles did not resolve oleic and cis-vaccenic signals leading to the total quantification of both monounsaturated fatty esters. (4) Conclusions: The rebuilt MARA-NMR and GC-FID interpretations consistently show a meaningful presence of cis-vaccenic esters in EVOOs, whose content could be a discrimination factor featuring specific cultivar or geographical origin. The study paves the way toward new quantification panels and scientific research concerning vegetable oils.
Highlights
Extra-virgin olive oil (EVOO) comes from the supernatant phase of juice obtained after cold pressing of Olea europaea fruits and is the fundamental dressing of any Mediterranean dish
The rebuilt Multi-Assignment Recovered Analysis (MARA)-nuclear magnetic resonance (NMR) and gas-chromatographic flame ionization detection (GC-FID) interpretations consistently show a meaningful presence of cis-vaccenic esters in EVOOs, whose content could be a discrimination factor featuring specific cultivar or geographical origin
Previous pioneering studies pointed out the challenging quantitative decoding of the mono-unsaturated fatty esters mixture in EVOOs [23]
Summary
Extra-virgin olive oil (EVOO) comes from the supernatant phase of juice obtained after cold pressing of Olea europaea fruits and is the fundamental dressing of any Mediterranean dish. It is considered the liquid gold in food trading because of its crucial role in the healthy way of life model called “Mediterranean Diet” [1]. The traditional food analysis was shocked by the nuclear magnetic resonance (NMR) as alternative quantitative (qNMR) approach [11] flanking the officially recognized separation techniques. After several years of research on EVOOs composition, Rotondo et al have developed a Multi-Assignment Recovered
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
