Abstract
Pigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive 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, β-carotene, lutein, pheophytin A, and pheophytin B—were quantified by a method based on the mathematical analysis of the near ultraviolet-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 by 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 pigment content can be significant in characterizing olive oils. Moreover, this is the first report of pigment quantification in extra-virgin olive oils produced in Tuscany.
Highlights
Extra-virgin olive oil is an essential food in Mediterranean cuisine, and is nowadays an appreciated and recognized ingredient in many other cultures
Pigments in olive oils can be divided in two main classes: carotenoids and chlorophyll derivatives [3,4,5]; they are responsible for the color of olive oils [6], which is an important feature for the quality of extra-virgin olive oils (EVOOs)
The main pigments—two carotenoids and two chlorophyll derivatives—were quantified by analyzing the near UV-visible spectrum of EVOO samples produced in three consecutive harvesting years from 2012 to 2014, obtained from olives produced in the western part of Central Italy, namely in Tuscany (Figure 1), from three typical cultivars: Leccino, Moraiolo, and Frantoio
Summary
Extra-virgin olive oil is an essential food in Mediterranean cuisine, and is nowadays an appreciated and recognized ingredient in many other cultures. Olea europeae L. trees, and due to the high content of monounsaturated fatty acids and bioactive compounds [1], olive oil is considered beneficial for human health [2]. Among various types of olive oils, virgin olive oils (VOOs) and extra-virgin olive oils (EVOOs) are those with the highest content of minor compounds having bioactive properties (about 1%–2%). They are divided into polar phenols and their derivatives, and non-polar (unsaponifiable) compounds, such as squalene and other triterpenes, sterols, tocopherols, and pigments [1,2]. Pigments’ bioactivity is associated with their healthy properties for several human organs, such as the brain and nervous system [7,8]
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