Squeo Giacomo, Laera Pamela, Silletti Roccangelo, Summo Carmine, Caponio Francesco
Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari "Aldo Moro", Via Amendola 165/A, 70126 Bari, Italy.
Foods. 2025 Mar 12;14(6):964. doi: 10.3390/foods14060964.
Together with the most diffused olive cultivars used for virgin olive oil (VOO) extraction, Apulia boasts a plethora of other minor varieties and accessions whose oil characteristics is little or no studied at all. The main novelty of this study is then providing new insights about selected characteristics of 48 VOOs extracted from underexplored Apulian olive accessions. VOOs were extracted at laboratory scale and characterized for their fatty acid and sterol composition, pigments, and total tocopherol contents. Moreover, multivariate approaches were used to study VOOs similarity based on purity criteria. The results show that some VOOs had percentages of specific fatty acids or sterols out of current international limits. This was already observed in previous studies and should be taken into account by regulatory bodies and policy makers. The multivariate analysis of the dataset by PCA and k-means clustering allow to identify the VOO from San Benedetto variety as the most peculiar and, on the whole, a total of five different clusters of samples. Pigments and tocopherols ranges are wide among the oils, highlighting possible candidates for further valorization.
普利亚地区除了拥有用于初榨橄榄油（VOO）提取的最广泛种植的橄榄品种外，还有大量其他小众品种和种质资源，但其油的特性几乎没有得到研究。因此，本研究的主要新颖之处在于，对从未充分探索的普利亚橄榄种质资源中提取的48种初榨橄榄油的选定特性提供了新的见解。初榨橄榄油在实验室规模下提取，并对其脂肪酸和甾醇组成、色素和总生育酚含量进行了表征。此外，采用多变量方法根据纯度标准研究初榨橄榄油的相似性。结果表明，一些初榨橄榄油的特定脂肪酸或甾醇百分比超出了当前国际限值。这在以前的研究中已经观察到，监管机构和政策制定者应予以考虑。通过主成分分析（PCA）和k均值聚类对数据集进行多变量分析，可以确定圣贝内代托品种的初榨橄榄油是最独特的，总体上共有五个不同的样本簇。这些油中的色素和生育酚范围很广，突出了可能进一步增值的候选品种。
