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Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils.
Front Chem. 2021; 9:769620.FC

Abstract

Food product safety and quality are closely related to the elemental composition of food. This study combined multielement analysis and chemometric tools to characterize 237 extra-virgin olive oil (EVOO) samples from 15 regions of Italy, and to verify the possibility of discriminating them according to different quality factors, such as varietal or geographical origin or whether they were organically or traditionally produced. Some elements have antioxidant properties, while others are toxic to humans or can promote oxidative degradation of EVOO samples. In particular, the antioxidant activity of oils' hydrophilic fraction was estimated and the concentrations of 45 elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). At first, univariate and multivariate analyses of variance were used to compare the element concentrations, and statistically significant differences were found among samples from different regions. Successively, discriminant classification approaches were used to build a model for EVOO authentication, considering, in turn, various possible categorizations. The results have indicated that chemometric methods coupled with ICP-MS have the potential to discriminate and characterize the different types of EVOO, and to provide "typical" elemental fingerprints of the various categories of samples.

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Authors+Show Affiliations

Astolfi ML
Department of Chemistry, Sapienza University of Rome, Rome, Italy.
Marini F
Department of Chemistry, Sapienza University of Rome, Rome, Italy.
Frezzini MA
Department of Environmental Biology, Sapienza University of Rome, Rome, Italy.
Massimi L
Department of Environmental Biology, Sapienza University of Rome, Rome, Italy.
Capriotti AL
Department of Chemistry, Sapienza University of Rome, Rome, Italy.
Montone CM
Department of Chemistry, Sapienza University of Rome, Rome, Italy.
Canepari S
Department of Environmental Biology, Sapienza University of Rome, Rome, Italy.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34869215

Citation

Astolfi, Maria Luisa, et al. "Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils." Frontiers in Chemistry, vol. 9, 2021, p. 769620.
Astolfi ML, Marini F, Frezzini MA, et al. Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils. Front Chem. 2021;9:769620.
Astolfi, M. L., Marini, F., Frezzini, M. A., Massimi, L., Capriotti, A. L., Montone, C. M., & Canepari, S. (2021). Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils. Frontiers in Chemistry, 9, 769620. https://doi.org/10.3389/fchem.2021.769620
Astolfi ML, et al. Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils. Front Chem. 2021;9:769620. PubMed PMID: 34869215.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils. AU - Astolfi,Maria Luisa, AU - Marini,Federico, AU - Frezzini,Maria Agostina, AU - Massimi,Lorenzo, AU - Capriotti,Anna Laura, AU - Montone,Carmela Maria, AU - Canepari,Silvia, Y1 - 2021/11/16/ PY - 2021/09/02/received PY - 2021/10/19/accepted PY - 2021/12/6/entrez PY - 2021/12/7/pubmed PY - 2021/12/7/medline KW - authenticity KW - chemometrics KW - inductively coupled plasma mass spectrometry KW - olive oil KW - statistical analysis KW - trace elements KW - traceability SP - 769620 EP - 769620 JF - Frontiers in chemistry JO - Front Chem VL - 9 N2 - Food product safety and quality are closely related to the elemental composition of food. This study combined multielement analysis and chemometric tools to characterize 237 extra-virgin olive oil (EVOO) samples from 15 regions of Italy, and to verify the possibility of discriminating them according to different quality factors, such as varietal or geographical origin or whether they were organically or traditionally produced. Some elements have antioxidant properties, while others are toxic to humans or can promote oxidative degradation of EVOO samples. In particular, the antioxidant activity of oils' hydrophilic fraction was estimated and the concentrations of 45 elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). At first, univariate and multivariate analyses of variance were used to compare the element concentrations, and statistically significant differences were found among samples from different regions. Successively, discriminant classification approaches were used to build a model for EVOO authentication, considering, in turn, various possible categorizations. The results have indicated that chemometric methods coupled with ICP-MS have the potential to discriminate and characterize the different types of EVOO, and to provide "typical" elemental fingerprints of the various categories of samples. SN - 2296-2646 UR - https://www.unboundmedicine.com/medline/citation/34869215/Multielement_Characterization_and_Antioxidant_Activity_of_Italian_Extra_Virgin_Olive_Oils_ DB - PRIME DP - Unbound Medicine ER -