Geographical traceability of extra virgin olive oils from Sabina PDO by chromatographic fingerprinting of the phenolic fraction coupled to chemometrics

Nescatelli, Riccardo; Bonanni, Rossana Claudia; Bucci, Remo; Magrı̀, Antonio; Magrì, Andrea; Marini, Federico

doi:10.1016/j.chemolab.2014.09.012

Cited by 26 publications

(7 citation statements)

References 26 publications

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“…Well‐known minor compounds, such as polyphenols, sterols, and volatiles, have already been used successfully in many PDO studies. However, a limited number of studies in the literature deal with the classification of olive oils by using the pigment profile.…”

Section: Introductionmentioning

confidence: 99%

“…11,12 It has been reported that minor compounds, such as volatiles, phenolic compounds, terpenoids, sterols, andpigments, in the unsaponifiable fraction of olive oils and/or spectral fingerprints that involve signals of minor compounds have been better in geographical origin discrimination than major metabolites such as fatty acids and triacylglycerol compositions. 13 Well-known minor compounds, such as polyphenols, [14][15][16][17] sterols, 17,18 and volatiles, 19 have already been used successfully in many PDO studies. However, a limited number of studies in the literature deal with the classification of olive oils by using the pigment profile.…”

Section: Introductionmentioning

confidence: 99%

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Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

2020

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BACKGROUND Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier‐transform infrared (FTIR) and ultraviolet (UV)–visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV–visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least‐squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS Pheophytin a (2.78–8.98 mg kg−1) and lutein (1.19–4.07 mg kg−1) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV–visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV–visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in ‘protected designation of origin’ certification studies. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

2020

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“…To the best of our knowledge, some papers have been published about the phenolic compounds analysis and antioxidant activity of Italian monovarietal, blend, and PDO EVOOs. Published papers report the phenolic compounds composition of PDO oils from different Italian geographical areas with the aims to determine their concentration and compare it with that one’s of oils produced in a different way [26,27,28,29,30] or to trace the origin of EVOOs based on their phenolic compounds profile using a chemometric approach [31]. Aim of the present work was the qualitative and quantitative determination of polyphenols in samples of EVOOs produced in different Italian regions evaluating the respective fingerprinting obtained by chromatographic analyses to verify, if present, their differences.…”

Section: Introductionmentioning

confidence: 99%

Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

et al. 2018

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The analysis of phenolic compounds in extra virgin olive oils was carried out by high-performance liquid chromatography utilizing photodiode array and mass spectrometry detectors. The chromatographic profile of thirty samples from four Italian Regions highlighted the presence of secoiridoids, phenolic alcohols, flavonoids, and phenolic acid classes. A similar qualitative profile was observed with some differences in peak area and fifteen compounds were tentatively identified. Quantitative analysis was performed by UV detection considering eight standard phenolic compounds. The chromatographic method, after optimization, was validated studying some parameters, e.g., intra-day and inter-day retention time precision, limit of detection, limit of quantification, and linearity. Recovery of the method was performed achieving good results (10 and 50 g·g−1 with recovery of 72.9–92.1% (w/w) and 79.1–102.8% (w/w), respectively). In all samples secoiridoids were the main compounds ranging from 85 to more than 99% (w/w) of the total concentration of detected phenolic compounds while phenolic acids accounted for the lowest percentage (0.1–0.6%, w/w). Finally, total concentration of phenolic compounds and antioxidant activity were determined with different chemical assays. A good and significant correlation among total phenolic compound concentration and antioxidant activity was observed. A significant different phenolic compound concentration and antioxidant activity was determined between samples from Puglia and Sicily. This was studied performing statistical analysis by one-way analysis of variance (ANOVA) followed by Bonferroni post-hoc test.

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“…The geographical identification of olive oils can be performed by studying their phenolic profile by means of liquid chromatography coupled to mass spectrometry and multivariate analysis tools [46]. A lower-cost photo-diode array detector can also be used for the simultaneous detection of the eluted phenolic compounds at different wavelengths and results should be submitted to chemometric techniques in order to create a chromatographic fingerprint [47]. Powerful chemometric tools include, among others, partial least squares discriminant analysis (PLS-DA) [47], linear and stepwise-linear discriminant analysis [48], and principal component analysis [49].…”

Section: Verification Of the Authenticity Of Pdo/pgi Olive Oilsmentioning

confidence: 99%

“…A lower-cost photo-diode array detector can also be used for the simultaneous detection of the eluted phenolic compounds at different wavelengths and results should be submitted to chemometric techniques in order to create a chromatographic fingerprint [47]. Powerful chemometric tools include, among others, partial least squares discriminant analysis (PLS-DA) [47], linear and stepwise-linear discriminant analysis [48], and principal component analysis [49]. It should be noted that in some cases it is difficult to distinguish a high-quality, family-farmed olive oil, from a PDO extra-virgin olive oil.…”

Section: Verification Of the Authenticity Of Pdo/pgi Olive Oilsmentioning

confidence: 99%

Olive Oils with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)

Likudis¹

2016

Products From Olive Tree

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The consumers' demand for excellence in agricultural products has led to the introduction of certiication labels. "mong others, the European Commission enforces two types of certiication labels: protected designation of origin (PDO and protected geographical indication (PGI (EEC, No./ . Olive oil, as a typical high-value agricultural product, is included in PDO/PGI labeling. The later constitutes a great motivation for a considerable range of consumers, as it is considered to be associated with high-quality olive oil. However, a misunderstanding and/or unawareness of PDO/PGI and "organic" certiication labels is often observed. Limited investigations in PDO/PGI olive oils demonstrated lower occurrence and lower levels of agrochemical residues compared to conventional olive oils. Future investigations are required in this ield, in order to conirm that the beter cultivation and industrial processes associated with PDO/PGI certiication result in lower levels of agrochemicals in the inal products. "nalytical and "ioanalytical Chemistry will play a vital role in the traceability of PDO/ PGI olive oils and the conirmation of their geographical origin and authenticity.

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Geographical traceability of extra virgin olive oils from Sabina PDO by chromatographic fingerprinting of the phenolic fraction coupled to chemometrics

Cited by 26 publications

References 26 publications

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

Olive Oils with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)

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