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Chemical and sensory differences between high price and low price extra virgin olive oils.
Food Res Int. 2018 03; 105:65-75.FR

Abstract

The aim of the study was to identify new potential chemical markers of extra virgin olive oil (EVOO) quality by using a multicomponent analysis approach. Sixty-six EVOOs were purchased from the Italian market and classified according to their price as low price EVOOs (LEVOOs) and high price EVOOs (HEVOOs) costing 3.60-5.90euro/L and 7.49-29.80euro/L respectively. Sensory and chemical parameters strictly related to olive oil quality have been investigated, like volatile substances, polar phenolic substances, antioxidant activity, fatty acid composition, and α-tocopherol. Significant differences in terms of chemical composition and sensory features have been highlighted between the two EVOOs classes investigated, proving a generally lower level of quality of LEVOOs, clearly showed also by means of principal component analysis. Among the most interesting outcomes, R ratio (free tyrosol and hydroxytyrosol over total free and bound forms), measuring the extent of secoiridoids hydrolysis, resulted to be significantly higher in LEVOOs than in HEVOOs. Other key differences were found in the volatile substances composition, in the stearic acid percentage and in p-coumaric acid content.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Fiorini D
School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy. Electronic address: dennis.fiorini@unicam.it.
Boarelli MC
School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy.
Conti P
School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy.
Alfei B
Agri-food Service Agency of Marche Region (ASSAM), Via dell' Industria 1, I-60027 Osimo Stazione, AN, Italy.
Caprioli G
School of Pharmacy, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy.
Ricciutelli M
HPLC-MS Laboratory, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy.
Sagratini G
School of Pharmacy, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy.
Fedeli D
School of Pharmacy, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy.
Gabbianelli R
School of Pharmacy, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy.
Pacetti D
Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131, AN, Italy.

MeSH

AldehydesAntioxidantsBiphenyl CompoundsCoumaric AcidsFatty AcidsFood QualityHumansIridoidsItalyOleaOlive OilPhenolsPicratesPolyphenolsStearic AcidsTocopherolsalpha-Tocopherol

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29433259

Clinical Trial Links

A Multicenter Pilot Study to Evaluate the Effect of EVOO on Lipid Parameters

Citation

Fiorini, Dennis, et al. "Chemical and Sensory Differences Between High Price and Low Price Extra Virgin Olive Oils." Food Research International (Ottawa, Ont.), vol. 105, 2018, pp. 65-75.
Fiorini D, Boarelli MC, Conti P, et al. Chemical and sensory differences between high price and low price extra virgin olive oils. Food Res Int. 2018;105:65-75.
Fiorini, D., Boarelli, M. C., Conti, P., Alfei, B., Caprioli, G., Ricciutelli, M., Sagratini, G., Fedeli, D., Gabbianelli, R., & Pacetti, D. (2018). Chemical and sensory differences between high price and low price extra virgin olive oils. Food Research International (Ottawa, Ont.), 105, 65-75. https://doi.org/10.1016/j.foodres.2017.11.005
Fiorini D, et al. Chemical and Sensory Differences Between High Price and Low Price Extra Virgin Olive Oils. Food Res Int. 2018;105:65-75. PubMed PMID: 29433259.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical and sensory differences between high price and low price extra virgin olive oils. AU - Fiorini,Dennis, AU - Boarelli,Maria Chiara, AU - Conti,Paolo, AU - Alfei,Barbara, AU - Caprioli,Giovanni, AU - Ricciutelli,Massimo, AU - Sagratini,Gianni, AU - Fedeli,Donatella, AU - Gabbianelli,Rosita, AU - Pacetti,Deborah, Y1 - 2017/11/06/ PY - 2017/06/13/received PY - 2017/11/03/revised PY - 2017/11/05/accepted PY - 2018/2/14/entrez PY - 2018/2/13/pubmed PY - 2019/9/24/medline KW - Authentication KW - Multicomponent analysis KW - Polyphenols KW - Quality marker KW - Sensory analysis KW - Volatile substances SP - 65 EP - 75 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 105 N2 - The aim of the study was to identify new potential chemical markers of extra virgin olive oil (EVOO) quality by using a multicomponent analysis approach. Sixty-six EVOOs were purchased from the Italian market and classified according to their price as low price EVOOs (LEVOOs) and high price EVOOs (HEVOOs) costing 3.60-5.90euro/L and 7.49-29.80euro/L respectively. Sensory and chemical parameters strictly related to olive oil quality have been investigated, like volatile substances, polar phenolic substances, antioxidant activity, fatty acid composition, and α-tocopherol. Significant differences in terms of chemical composition and sensory features have been highlighted between the two EVOOs classes investigated, proving a generally lower level of quality of LEVOOs, clearly showed also by means of principal component analysis. Among the most interesting outcomes, R ratio (free tyrosol and hydroxytyrosol over total free and bound forms), measuring the extent of secoiridoids hydrolysis, resulted to be significantly higher in LEVOOs than in HEVOOs. Other key differences were found in the volatile substances composition, in the stearic acid percentage and in p-coumaric acid content. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29433259/Chemical_and_sensory_differences_between_high_price_and_low_price_extra_virgin_olive_oils_ DB - PRIME DP - Unbound Medicine ER -