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1H nuclear magnetic resonance study of olive oils commercially available as Italian products in the United States of America.
Nutrients. 2012 05; 4(5):343-55.N

Abstract

Multivariate analysis of (1)H NMR data has been used for the characterization of 12 blended olive oils commercially available in the U.S. as Italian products. Chemometric methods such as unsupervised Principal Component Analysis (PCA) allowed good discrimination and gave some affinity indications for the U.S. market olive oils compared to other single cultivars of extra virgin olive oil such as Coratina and Ogliarola from Apulia, one of Italy's leading olive oil producers, Picual (Spain), Kalamata (Greece) and Sfax (Tunisia). The olive oils commercially available as Italian products in the U.S. market clustered into 3 groups. Among them only the first (7 samples) and the second group (2 samples) showed PCA ranges similar to European references. Two oils of the third group (3 samples) were more similar to Tunisian references. In conclusion, our study revealed that most EVOO (extra virgin olive oils) tested were closer to Greek (in particular) and Spanish olive oils than Apulia EVOO. The PCA loadings disclose the components responsible for the discrimination as unsaturated (oleic, linoleic, linolenic) and saturated fatty acids. All are of great importance because of their nutritional value and differential effects on the oxidative stability of oils. It is evident that this approach has the potential to reveal the origin of EVOO, although the results support the need for a larger database, including EVOO from other Italian regions.

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Authors+Show Affiliations

Del Coco L
Cancer Research Center, CARSO Consortium, Bari, Italy. laura.delcoco@unisalento.it
Schena FP
No affiliation info available
Fanizzi FP
No affiliation info available

MeSH

EuropeFatty AcidsFatty Acids, UnsaturatedFood AnalysisHumansItalyMagnetic Resonance SpectroscopyOlive OilPlant OilsPrincipal Component AnalysisTunisiaUnited States

Pub Type(s)

Journal Article

Language

eng

PubMed ID

22690321

Citation

Del Coco, Laura, et al. "1H Nuclear Magnetic Resonance Study of Olive Oils Commercially Available as Italian Products in the United States of America." Nutrients, vol. 4, no. 5, 2012, pp. 343-55.
Del Coco L, Schena FP, Fanizzi FP. 1H nuclear magnetic resonance study of olive oils commercially available as Italian products in the United States of America. Nutrients. 2012;4(5):343-55.
Del Coco, L., Schena, F. P., & Fanizzi, F. P. (2012). 1H nuclear magnetic resonance study of olive oils commercially available as Italian products in the United States of America. Nutrients, 4(5), 343-55. https://doi.org/10.3390/nu4050343
Del Coco L, Schena FP, Fanizzi FP. 1H Nuclear Magnetic Resonance Study of Olive Oils Commercially Available as Italian Products in the United States of America. Nutrients. 2012;4(5):343-55. PubMed PMID: 22690321.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - 1H nuclear magnetic resonance study of olive oils commercially available as Italian products in the United States of America. AU - Del Coco,Laura, AU - Schena,Francesco Paolo, AU - Fanizzi,Francesco Paolo, Y1 - 2012/05/04/ PY - 2012/01/19/received PY - 2012/04/25/revised PY - 2012/04/26/accepted PY - 2012/6/13/entrez PY - 2012/6/13/pubmed PY - 2012/9/25/medline KW - NMR spectroscopy KW - U.S. market oils KW - extra virgin olive oil KW - food origin characterization SP - 343 EP - 55 JF - Nutrients JO - Nutrients VL - 4 IS - 5 N2 - Multivariate analysis of (1)H NMR data has been used for the characterization of 12 blended olive oils commercially available in the U.S. as Italian products. Chemometric methods such as unsupervised Principal Component Analysis (PCA) allowed good discrimination and gave some affinity indications for the U.S. market olive oils compared to other single cultivars of extra virgin olive oil such as Coratina and Ogliarola from Apulia, one of Italy's leading olive oil producers, Picual (Spain), Kalamata (Greece) and Sfax (Tunisia). The olive oils commercially available as Italian products in the U.S. market clustered into 3 groups. Among them only the first (7 samples) and the second group (2 samples) showed PCA ranges similar to European references. Two oils of the third group (3 samples) were more similar to Tunisian references. In conclusion, our study revealed that most EVOO (extra virgin olive oils) tested were closer to Greek (in particular) and Spanish olive oils than Apulia EVOO. The PCA loadings disclose the components responsible for the discrimination as unsaturated (oleic, linoleic, linolenic) and saturated fatty acids. All are of great importance because of their nutritional value and differential effects on the oxidative stability of oils. It is evident that this approach has the potential to reveal the origin of EVOO, although the results support the need for a larger database, including EVOO from other Italian regions. SN - 2072-6643 UR - https://www.unboundmedicine.com/medline/citation/22690321/1H_nuclear_magnetic_resonance_study_of_olive_oils_commercially_available_as_Italian_products_in_the_United_States_of_America_ L2 - https://www.mdpi.com/resolver?pii=nu4050343 DB - PRIME DP - Unbound Medicine ER -