The use of IRMS, 1 H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils

Camin, Federica; Pavone, Anita; Bontempo, Luana; Wehrens, Ron; Paolini, M.; Faberi, Angelo; Marianella, Rosa Maria; Capitani, Donatella; Vista, Silvia; Mannina, Luisa

doi:10.1016/j.foodchem.2015.08.132

Cited by 59 publications

(40 citation statements)

References 34 publications

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“…Even if present as minor component, terpenes could represent "sensory markers" of this Italian olive oil and important for its geographical characterization. [19] Italian PDO extra virgin olive oils were from Abruzzo, Calabria, Campania, Lazio, Liguria, Lombardy, Marche, Molise, Apulia, Sardinia, Sicily, Tuscany, Trentino, Umbria, and Veneto while among Tunisian samples, 54 of them were declared to be extra virgin and 32 lampante olive oils. [17] More recently the 1 H HR-MAS NMR spectroscopy was used to analyze some Sicilian EVOOs from different provinces (Messina, Trapani, Agrigento); among them some EVOOs were PDO such as "Valdemone" (Messina), "Valle del Belice" (Trapani), "Valli Trapanesi" (Trapani), and "Val di Mazara" (Trapani).…”

Section: Italian Pdo Extra Virgin Olive Oilmentioning

confidence: 99%

NMR Studies on Italian PDO Olive Oils and their Potential in Olive‐Tree‐Derived Products Characterization

Consonni

Cagliani

2018

Euro J Lipid Sci & Tech

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In Italy, 42 PDO extra virgin olive oil (EVOOs) are present to date, with the chronologically first one registered in late 1996. PDO EVOOs are broadly distributed along Italy with a higher concentration in the central and southern regions due to the optimal pedoclimatic conditions for olive growth (Olea europaea L.). In this review, NMR (nuclear magnetic resonance) studies focused on Italian PDO EVOOs and the application of NMR spectroscopy in the analysis of other olive‐tree‐derived products are reported. NMR is historically known as the principal analytical technique useful for structural characterization of single molecule in solution. In the past few years, NMR evolved to cover a pivotal role for the analysis of different chemical compounds present in a mixture, without the need of any chemical derivatization of sample. Concerning the 1H NMR spectrum of a typical EVOO sample, the dominant signals due to acylglycerols, together with other minor components like aldehydes, sterols, and terpens, can be characterized within a single experiment in the organic extract of olive oil. The minor component content is particularly interesting because it allows for geographical origin discrimination and cultivar discrimination. Other products derived from the olive tree and investigated by NMR have also been discussed, specifically, table olives, pomace, and olive paste. Practical Applications: The studies here highlight the capability of NMR in discriminating Italian PDO EVOOs from EVOOs of other countries, Italian PDO EVOOs of different restricted area within the same Italian region, and EVOOs obtained from different cultivars. In addition, NMR spectroscopy allows the evaluation of chemical constituents in olive‐tree‐derived products like olive paste, pomace, and wastewater, detecting bioactive compounds. Therefore the NMR approach could be practically applied in the study of EVOO and olive‐tree‐derived products by control agencies, regulatory authorities, for the disclosure of new fraud practices and to protect PDO products. Practical applications could also involve the search of olive‐tree‐based bioactive compounds for their potential use as nutraceuticals. Nuclear magnetic resonance spectroscopy (NMR) is used to discriminate Italian Protected Designation of Origin (PDO) extra‐virgin olive oils (EVOOs) from EVOOs of other countries, Italian PDO EVOOs of different restricted area within the same Italian region, and EVOOs obtained from different cultivars. The chemical constituents of olive‐tree‐derived products are also determined. Results strongly support the use of NMR by control agencies and regulatory authorities.

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Section: Italian Pdo Extra Virgin Olive Oilmentioning

confidence: 99%

NMR Studies on Italian PDO Olive Oils and their Potential in Olive‐Tree‐Derived Products Characterization

Consonni

Cagliani

2018

Euro J Lipid Sci & Tech

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“…All the above-mentioned studies were carried out on bulk oils [49][50][51][52][53][54][55][56]58,59] and, in one case, also on the unsaponifiable fraction. [58] In these studies, the experiments employed were either carbon-13 NMR with Distortionless Enhancement Polarization Transfer pulse sequences ( 13 C NMR using DEPT), proton NMR ( 1 H NMR), the combination of both ( 1 H and 13 C NMR), or 1 H NMR combined with Isotope Ratio Mass Spectrometry (IRMS).…”

Section: Studies Dealing With the Discrimination Of Pdo Virgin Olive mentioning

confidence: 99%

“…In some cases this information was www.advancedsciencenews.com www.ejlst.com the intensity or area of certain signals and/or regions of the spectrum, [49][50][51][52][53][54]59] whereas other studies used the areas obtained from the bucketed spectrum. In some cases this information was www.advancedsciencenews.com www.ejlst.com the intensity or area of certain signals and/or regions of the spectrum, [49][50][51][52][53][54]59] whereas other studies used the areas obtained from the bucketed spectrum.…”

Section: Studies Dealing With the Discrimination Of Pdo Virgin Olive mentioning

confidence: 99%

Potential of Nuclear Magnetic Resonance for a Discriminant Characterization of PDO VOOs

Caño-Ochoa

Ruiz‐Aracama

Loren

2018

Euro J Lipid Sci & Tech

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Interest in virgin olive oil (VOO) is growing among consumers and industry due to its well‐received sensorial attributes and to its higher oxidative stability, as well as to its positive health effects. Furthermore, attention is being increasingly paid to other quality attributes of VOO, such as sustainability and geographical origin. For these reasons, this oil has an important added value and is exposed to fraudulent practices. In order to guarantee its origin, the European Union (EU) has developed the Protected Designation of Origin (PDO) quality scheme that links the characteristics of a VOO to its geographical origin. In recent years attempts to develop tools that enable the authentication of PDO‐labeled VOOs are carried out. In this regard, studies using Nuclear Magnetic Resonance (NMR) to this aim are here reviewed. Practical Applications: Due to the added value of PDO VOOs, their authentication is of great importance for administration, consumers and producers. The studies in which NMR spectroscopy has been used to this aim are analyzed here. In this context, this review provides a view of the state of the art that can be of practical interest not only for the researchers of the subject but also for the aforementioned groups. Approaches based on NMR spectroscopic data combined with different statistical analysis are used to develop predictive models with the aim of discriminating PDO VOOs from non‐PDO oils, or even to discriminate a VOO from a certain PDO from other different PDO oils.

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“…ICB data, including chemical analyses and organoleptic evaluations, were produced by nine official IOC labs according to EEC Regulation 2568/91. The recent scandals involving Italian olive oils, such as the one revealed in the 'New York Times' [7], prompted us to include data from olive oils purchased not only in Italy, the largest consumer of EVOOs, but also in non-Mediterranean countries such as USA.…”

Section: Introductionmentioning

confidence: 99%

Panel test and chemical analyses of commercial olive oils: a comparative study

Circi

Capitani

Randazzo

et al. 2017

Chem. Biol. Technol. Agric.

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Background: The quality grade of an olive oil is defined according to the results of analytical and organoleptic examinations.The increasing attention towards both olive oil quality and quality verification methods prompted us to undertake a "critical" analysis of analytical and sensory data supplied by an International Certificated Body (ICB), relative to commercial olive oils produced in Mediterranean areas and purchased in Italy and in USA.Methods: ICB data included chemical analyses namely free acidity, peroxide index, spectrophotometric UV evaluation, fatty acid ethyl esters and stigmadiens content and organoleptic evaluations carried out by nine official International Olive Council labs according to EEC Regulation 2568/91. Results:The results of the chemical analyses, except the fatty acid ethyl ester content, obtained from the nine labs were consistent giving rise to the same quality grade. In nearly all samples, the fatty acid ethyl ester content was close to the threshold established for extra virgin olive oils indicating a non-excellent quality of the olive oils. Organoleptic evaluations, commonly called panel test, given by the nine labs were not consistent. Conclusions:The EEC Regulation 2568/91 does not give any indication on the way to report the uncertainty of the results, and in the case of extra virgin olive oils with a borderline value, the way to report the fatty acid ethyl ester content, with or without the uncertainty, can create confusion in defining the olive oil quality grade. Panel test seemed to work well only in the case of extremely good olive oils, whereas, in commercial extra virgin olive oils with borderline value of fatty acid ethyl ester content, a different sensory sensibility seems to be in the different IOC labs.

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The use of IRMS, 1 H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils

Cited by 59 publications

References 34 publications

NMR Studies on Italian PDO Olive Oils and their Potential in Olive‐Tree‐Derived Products Characterization

NMR Studies on Italian PDO Olive Oils and their Potential in Olive‐Tree‐Derived Products Characterization

Potential of Nuclear Magnetic Resonance for a Discriminant Characterization of PDO VOOs

Panel test and chemical analyses of commercial olive oils: a comparative study

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