School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy.
School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy.
Food Res Int. 2018 Mar;105:65-75. doi: 10.1016/j.foodres.2017.11.005. Epub 2017 Nov 6.
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.
本研究旨在通过多组分分析方法，确定特级初榨橄榄油（EVOO）质量的新潜在化学标志物。从意大利市场购买了 66 种特级初榨橄榄油，并根据价格将其分为低价格特级初榨橄榄油（LEVOOs）和高价格特级初榨橄榄油（HEVOOs），价格分别为每升 3.60-5.90 欧元和 7.49-29.80 欧元。对与橄榄油质量密切相关的挥发性物质、极性酚类物质、抗氧化活性、脂肪酸组成和α-生育酚等感官和化学参数进行了研究。在所研究的两种特级初榨橄榄油类之间，在化学成分和感官特征方面都存在显著差异，证明 LEVOOs 的质量普遍较低，这一点也通过主成分分析得到了清楚的证明。其中最有趣的结果之一是 R 比（游离酪醇和羟基酪醇与总游离和结合形式之比），它反映了次级油橄榄苦苷水解的程度，结果表明 LEVOOs 中的 R 比显著高于 HEVOOs。在挥发性物质组成、硬脂酸百分比和对香豆酸含量方面也发现了其他关键差异。
