1H-NMR Profiling Shows as Specific Constituents Strongly Affect the International EVOO Blends Characteristics: The Case of the Italian Oil

Calò, Francesca; Girelli, Chiara Roberta; Angilè, Federica; Coco, Laura Del; Mazzi, Lucia; Barbini, Daniele; Fanizzi, Francesco Paolo

doi:10.3390/molecules26082233

Cited by 7 publications

(10 citation statements)

References 51 publications

(74 reference statements)

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“…The results of this study proved the heterogeneity of the studied oils sold in relation to their different origins. Calò et al, 2021 [ 99 ], studied commercial international EVOOs blends, originating from different countries (Italy, Tunisia, Portugal, Spain, and Greece), using standard and multi-suppressed 1 H-NMR experiments. The possible correlation of the EVOOs blends’ characteristics (as defined by their 1 H-NMR profiles) with the blend composition was investigated.…”

Section: Nuclear Magnetic Resonance (Nmr)-based Studiesmentioning

confidence: 99%

Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

Calò

Girelli

Wang

et al. 2022

Foods

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Geographical origin assessment of extra virgin olive oil (EVOO) is recognised worldwide as raising consumers’ awareness of product authenticity and the need to protect top-quality products. The need for geographical origin assessment is also related to mandatory legislation and/or the obligations of true labelling in some countries. Nevertheless, official methods for such specific authentication of EVOOs are still missing. Among the analytical techniques useful for certification of geographical origin, nuclear magnetic resonance (NMR) and mass spectroscopy (MS), combined with chemometrics, have been widely used. This review considers published works describing the use of these analytical methods, supported by statistical protocols such as multivariate analysis (MVA), for EVOO origin assessment. The research has shown that some specific countries, generally corresponding to the main worldwide producers, are more interested than others in origin assessment and certification. Some specific producers such as Italian EVOO producers may have been focused on this area because of consumers’ interest and/or intrinsic economical value, as testified also by the national concern on the topic. Both NMR- and MS-based approaches represent a mature field where a general validation method for EVOOs geographic origin assessment could be established as a reference recognised procedure.

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Section: Nuclear Magnetic Resonance (Nmr)-based Studiesmentioning

confidence: 99%

Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

Calò

Girelli

Wang

et al. 2022

Foods

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“…Rongai et al (2017) tried to characterize commercial EVOO samples, adding a possible correlation with climate through NMR, PCA, and OPLS-DA; however, further studies are needed to confirm these preliminary results. Recently, Calò et al (2021) studied the NMR metabolic profiles of blends of Italian EVOOs with EVOOs coming from different countries (Portugal, Spain, Tunisia, and Greece). An unsupervised PCA showed good differentiation among samples with increasing percentages of Italian oil until a maximum amount of 20%, making it possible in the future to discriminate if the reported geographical origin on the label is correct.…”

Section: Nmr Targeted and Untargeted Approaches For Geographical Originmentioning

confidence: 99%

“…Recently, Calò et al. (2021) studied the NMR metabolic profiles of blends of Italian EVOOs with EVOOs coming from different countries (Portugal, Spain, Tunisia, and Greece). An unsupervised PCA showed good differentiation among samples with increasing percentages of Italian oil until a maximum amount of 20%, making it possible in the future to discriminate if the reported geographical origin on the label is correct.…”

Section: Nuclear Magnetic Resonance For Evoo Authenticationmentioning

confidence: 99%

Nuclear magnetic resonance spectroscopy in extra virgin olive oil authentication

Maestrello

Solovyev

Bontempo

et al. 2022

Comp Rev Food Sci Food Safe

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Extra virgin olive oil (EVOO) is a high-quality product that has become one of the stars in the food fraud context in recent years. EVOO can encounter different types of fraud, from adulteration with cheaper oils to mislabeling, and for this reason, the assessment of its authenticity and traceability can be challenging. There are several officially recognized analytical methods for its authentication, but they are not able to unambiguously trace the geographical and botanical origin of EVOOs. The application of nuclear magnetic resonance (NMR) spectroscopy to EVOO is reviewed here as a reliable and rapid tool to verify different aspects of its adulteration, such as undeclared blends with cheaper oils and cultivar and geographical origin mislabeling. This technique makes it possible to use both targeted and untargeted approaches and to determine the olive oil metabolomic profile and the quantification of its constituents.

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“…Extra virgin olive oil (EVOO), a plant-derived natural product obtained from Olea europaea L. (Oleaceae), as an extract under mechanical pressing of olives, has a multidisciplinary role, both in nutrition and in possible pharmacological properties. 1,2 Among the compounds that contribute to these pharmacological properties and beneficial effects of olive oil are classes of compounds such as secoiridoids, 3,4 compounds from the class of the major phenolics such as the bioactive monophenolic secoiridoid derivative oleocanthal, [5][6][7] the secoiridoid derivative oleuropein, 8 mainly present in olive oil as oleuropein aglycon and its derivative oleacein, 9 and simple phenols such as hydroxytyrosol. 10,11 The study of EVOO composition is of major importance for a wide variety of purposes: authenticity, traceability 12 through protected designation of origin (PDO) and protected geographical indication (PGI), geographical origin, 13 stability 14 and flavor and organoleptic properties, 15 nutrient value 16 and possible beneficial effects 17 even upon therapy.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, NMR diffusion measurements have also been applied, in combination with NMR relaxation, for the detection of EVOO adulteration with vegetable oils. 21 A classification is observed by several authors, attributed to several classes of molecules which are either major or minor components, such as polyphenols (major components) and the fatty acids (oleic acid), 1 as studied by 1 H-NMR profiling, or based on oleacein and oleocanthal content. 22 The profile of the phenolic fraction of Italian EVOO 23 and the phenolic profile of Greek EVOO 24 have been also studied.…”

Section: Introductionmentioning

confidence: 99%

Nuclear magnetic resonance analysis of extra virgin olive oil: classification through secoiridoids

Tsiafoulis,

Liaggou,

Garoufis

et al. 2023

J Sci Food Agric

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BACKGROUNDExtra virgin olive oil (EVOO), a natural product with a multidisciplinary role, has been and is continuing to be studied from several points of view. Among them, its chemical analysis is of major importance and several methods have been used. Nuclear magnetic resonance (NMR) spectroscopy has inherent advantages, among them monitoring the chemical constituents without the need for a separation technique and without, for instance, possible carry‐over effects. Additionally, several magnetic resonance spectroscopic techniques can provide a novel powered insight into the nature and properties of a sample under study. Moreover, ‐omics procedure can reveal new information and can lead to the classification of populations under study. The main objective of the present work was the possible classification of the EVOO samples based on their aldehyde content using a proposed unreferenced 1H‐NMR spectroscopic quantification method combined with a metabolomic approach. Moreover, the study of the impact of such elevated aldehyde content on several spectra regions of importance in the proton NMR spectra led to the proposal of a possible new isomer indicator.RESULTSUnivariate analysis of 12 EVOO samples showed that oleacein, oleocanthal, elenolic acid, hydroxytyrosol/hydroxytyrosol derivatives and tyrosol/tyrosol derivatives strongly differentiated two classes of EVOO: OEH (for high aldehyde EVOO content) and OE (for non‐high aldehyde content). Moreover, we pointed out the 'impact' of such elevated secoiridoid and derivatives content, through their moieties' units, on a range of several resonances of the 1H‐NMR spectrum. The metabolomic approach demonstrated the classification of EVOO samples based on their secoiridoid and derivatives content. Multivariate analysis showed a strong influence on the discrimination of the EVOO classes based on the protons resonating at the aldehyde region of the 1H‐NMR spectrum; the aldehyde protons corresponding to 5S,4R‐ligstrodial and 5S,4R‐oleuropeindial, oleacein, oleocanthal, elenolic acid, p‐HPEA‐EA, 3,4‐DHPEA‐EA, 5S,4R‐ and 5S,4S‐ligstrodial and the proton corresponding to a new compound were reported for the first time. This isomer compound, reported for the first time, could serve as a possible indicator for EVOO classification.CONCLUSIONSAn unreferenced quantification method was proposed and EVOO samples were classified into two classes: OEH and OE, according to their aldehyde content, gaining thus probably higher nutrient and possible pharmacological value. Moreover, we point out the 'impact' of such elevated aldehyde content on several spectral regions of the 1H spectrum. Finally, a new compound was detected in the OEH samples and is reported for the first time. This compound could possibly be an indicator. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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1H-NMR Profiling Shows as Specific Constituents Strongly Affect the International EVOO Blends Characteristics: The Case of the Italian Oil

Cited by 7 publications

References 51 publications

Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

Nuclear magnetic resonance spectroscopy in extra virgin olive oil authentication

Nuclear magnetic resonance analysis of extra virgin olive oil: classification through secoiridoids

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