An experimental investigation was carried out to test the use of non-conventional analyses for determining the quality level of virgin olive oils. For this purpose five extra-virgin olive oils were produced from single cultivars in a laboratory-scale plant and were examined both immediately after production and 12 months later, considering this period as the normal commercial shelf-life of an oil. After DNA extraction from the oils, microsatellite markers were analysed to assess the cultivar profile, while regarding the assessment of the actual level of oxidative and hydrolytic degradation the high performance size-exclusion chromatography (HPSEC) of polar compounds was carried out. The obtained results showed that microsatellite analysis enabled distinguishing the five monovarietal oils while HPSEC analysis was able to separate and quantify the main classes of oxidation and hydrolysis substances giving an effective measurement of quality.
Use of innovative analytical methodologies to better assess the quality of virgin olive oil
PASQUALONE, Antonella;CAPONIO, Francesco;GOMES, Tommaso Francesco;MONTEMURRO, CINZIA;SUMMO, CARMINE;SIMEONE, Rosanna;
2005-01-01
Abstract
An experimental investigation was carried out to test the use of non-conventional analyses for determining the quality level of virgin olive oils. For this purpose five extra-virgin olive oils were produced from single cultivars in a laboratory-scale plant and were examined both immediately after production and 12 months later, considering this period as the normal commercial shelf-life of an oil. After DNA extraction from the oils, microsatellite markers were analysed to assess the cultivar profile, while regarding the assessment of the actual level of oxidative and hydrolytic degradation the high performance size-exclusion chromatography (HPSEC) of polar compounds was carried out. The obtained results showed that microsatellite analysis enabled distinguishing the five monovarietal oils while HPSEC analysis was able to separate and quantify the main classes of oxidation and hydrolysis substances giving an effective measurement of quality.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
