Pasqualone Antonella, Montemurro Cinzia, Summo Carmine, Sabetta Wilma, Caponio Francesco, Blanco Antonio
Department of Management of Agro-zootechnic and Forestry Systems, Section of Agro-food Industries, University of Bari, Bari, Italy.
J Agric Food Chem. 2007 May 16;55(10):3857-62. doi: 10.1021/jf063708r. Epub 2007 Apr 17.
Collina di Brindisi is an Italian extra virgin olive oil that obtained the mark of protected designation of origin (PDO) according to EC Regulation 2081/92. The varietal requirements of the official production protocol of this oil foresee that this oil is prepared from cultivar Ogliarola (minimum 70%) and other Olea europaea L. cultivars that are diffused in the production area, accounting for a maximum of 30%. The aim of this work was to verify the effectiveness of microsatellite analysis in verifying the identity of Collina di Brindisi PDO olive oil. A preliminary assessment of product's quality by means of chemical analyses was also carried out. Microsatellite analysis clarified that the generic name Ogliarola, indicated in the technical sheet of this PDO oil, actually corresponded to the Ogliarola salentina cultivar. Furthermore, the obtained results showed that the examination of a limited number of DNA microsatellites enables the identification of the Ogliarola salentina cultivar in this PDO oil.
布林迪西丘陵橄榄油是一款意大利特级初榨橄榄油，根据欧盟委员会第2081/92号法规获得了原产地保护标志（PDO）。该橄榄油官方生产协议中的品种要求预计，这款橄榄油由奥利亚罗拉品种（最低70%）以及产区内种植的其他油橄榄品种（最高30%）制成。这项工作的目的是验证微卫星分析在核实布林迪西丘陵PDO橄榄油身份方面的有效性。还通过化学分析对产品质量进行了初步评估。微卫星分析表明，这款PDO橄榄油技术文件中提到的通用名称奥利亚罗拉实际上对应于萨伦蒂纳奥利亚罗拉品种。此外，所得结果表明，检测数量有限的DNA微卫星能够鉴定出这款PDO橄榄油中的萨伦蒂纳奥利亚罗拉品种。
