13C nuclear magnetic resonance spectroscopy was used to classify olive oils from the three production areas of the Puglia region labeled with the "denomination of protected origin" (DPO) Terra di Bari, Colline di Brindisi, and Dauno. High resolution (13)C spectra of 173 olive oil samples were measured, and the intensity data of triacylglycerol resonances were processed by using linear discriminant analysis, which was carried out stepwise for variable selection. The olive oil samples from the DPOs Colline di Brindisi and Terra di Bari were 90% correctly classified, whereas only 74% of "Dauno" DPO oils were classified in the true group. The performance of the discriminant model was verified by applying the cross-validation procedure based on the "leave one out" formalism. The discriminant model was evaluated against a blind test set of olive oils from the three DPO areas. All the oils used for the purpose were correctly assigned to their respective groups, with the exception of the Dauno oil samples based on the Coratina cv. They were misclassified as Terra di Bari oils because of a common monovarietal composition.

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Bioactive constituents, flavors and aromas of virgin oils obtained by processing olives with a natural enzyme extractTo enhance both virgin olive oil quality and yields, a natural enzyme extract (Bioliva) was used during processing of four Italian olive cultivars (Leccino, Caroleo, Dritta and Coratina) carried out with a percolation-centrifugation extraction system. This biological formulation is essentially made up of natural enzyme species capable of degrading the major constituents of the vegetal cell membrane, such as pectin and cellulose. The oils of the second extraction (centrifuged oils), considered in this work, were fully characterized. The enzyme effects resulted in an enhanced incorporation of minor components (phenols, tocopherols, volatiles, carotenes, xanthophylls and chlorophylls) into the oil phase with consequent significant improvement of the analytical parameters related to typicality, flavor and shelflife. No significant modifications concerning triacylglycerols, fatty acids, and non-glycerol compounds mainly related to genuineness were observed. A significant improvement of the oil outputs and the features of byproducts was also achieved. Another important outcome to be highlighted is the lower values concerning the emulsified fat, suspended solids, dry matter and COD (chemical oxygen demand) characterising the liquid effluent (olive juice).

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