Chemical and sensory differences between high price and low price extra virgin olive oils

Fiorini, Dennis; Boarelli, Maria Chiara; Conti, Paolo; Alfei, Barbara; Caprioli, Giovanni; Ricciutelli, Massimo; Sagratini, Gianni; Fedeli, Donatella; Gabbianelli, Rosita; Pacetti, Deborah

doi:10.1016/j.foodres.2017.11.005

Cited by 32 publications

(30 citation statements)

References 34 publications

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“…Although a tendency towards higher concentrations in commercially-blended than in PDO EVOO was noted for the majority of FFAs, statistically significant differences were found only for linolenic acid. Such a result was, to some extent, in accordance with a previous study in which low-priced EVOO samples were found to contain more FFAs than EVOOs of higher price [34]. FFA content was previously shown to increase during olive oil storage and aging [35,36].…”

Section: Lc-esi-ms/ms Analysis Of Free Fatty Acids Fatty Acid Methylsupporting

confidence: 92%

“…Monocultivar PDO Commercially-Blended The differences between the two EVOO classes with respect to average TAG composition were not large ( Table 2). TAG composition is not evaluated among the parameters related to EVOO sensory quality, while a part of EVOO nutritional value linked to TAGs, related mainly to the FA unsaturation level, depends mostly on cultivar, geographical origin and fruit ripening degree [9][10][11]34]. The differences between the two classes of EVOO, observed for a relatively small number of TAG species, could be primarily ascribed to the abovementioned factors.…”

Section: Origin/classmentioning

confidence: 99%

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Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin

et al. 2019

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To differentiate extra virgin olive oils (EVOO) according to the origin of purchase, such as monocultivar Italian EVOO with protected denomination of origin (PDO) and commercially-blended EVOO purchased in supermarkets, a number of samples was subjected to the analysis of various lipid species by liquid chromatography/mass spectrometry (LC-ESI-MS/MS, LC-ESI-IT-MS) and proton nuclear magnetic resonance analysis ( 1 H-NMR). Many putative chemical markers were extracted as differentiators by uni-and multivariate statistical analysis. Commercially-blended EVOO contained higher concentrations of the majority of minor lipids, including free fatty acids, their alkyl (methyl and ethyl) esters, monoglycerides, and diglycerides, which may be indicative of a higher degree of triglyceride lipolysis in these than in monocultivar PDO EVOO. Triterpenoids and particular TAG species were also found in higher proportions in the samples from the commercially-blended EVOO class, suggesting a possible influence of factors such as the cultivar and geographical origin. The largest differences between the classes were determined for the concentrations of uvaol and oleanolic acid. The results of the analysis by isotopic ratio mass spectrometry (IRMS) were reasonably consistent with the information about the geographical origin declared on the labels of the investigated EVOOs, showing considerable variability, which possibly also contributed to the differences in lipid composition observed between the two investigated classes of EVOO.

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Section: Lc-esi-ms/ms Analysis Of Free Fatty Acids Fatty Acid Methylsupporting

confidence: 92%

Section: Origin/classmentioning

confidence: 99%

Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin

et al. 2019

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“…with the highest content and MOG is one of the two with the lowest content. Considering the whole of the MEVOOs investigated, their average content of the phenolic substances considered by the health claim, is higher as compared to levels reported for EVOO blends commonly found in the large retail distribution market (supermarket) [24,25]. Interesting information to fingerprint the different varieties were provided mostly by minor phenolics, like phenolic acids, lignans, and flavonoids, which seem to be more characteristic for the cvs.…”

Section: Polar Phenolic Substancesmentioning

confidence: 80%

“…Attributes evaluated were fruity, bitter, and pungent. However, others like e.g., the attributes of leaves/grass, artichoke/cardoon, almond, tomato, berries as well as the total score represent an indication of the overall sensory quality of the oil [25]. The oils investigated showed a generally higher level of quality in 2015 as compared to 2016 whereas, for each of the cvs.…”

Section: Sensory Analysismentioning

confidence: 97%

Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region

et al. 2020

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Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and Raggia (RAG) from Marche region (Italy) are investigated. Their polar phenolic substances and α-tocopherol are analysed through high performance liquid chromatography with different detectors. Volatile substances, fatty acid composition, and squalene are analysed by gas chromatography coupled to mass spectrometry (MS) and to the flame ionization detector, respectively. Total antioxidant activity and sensory analysis were also performed. MOG showed high squalene content (on average 0.88 ± 0.16 g/100 g), high relative amount of α-copaene among volatiles, and the highest oleic acid percentage. MIG had high α-tocopherol content (on average 350.0 ± 57.6 mg kg−1) and high α-farnesene in the volatile fraction. ASC showed the highest sensory quality and the lignan pinoresinol with higher concentration as compared to the other MEVOOs (p < 0.05), which resulted in a possible chemical marker for this cv. RAG was characterized by the sensory note of almond, which corresponds to its highest (E)-2-hexenal percentage. Sensory analysis and an antioxidant activity assay performed on a set of industrial extra virgin olive oils purchased in supermarkets, highlighted MEVOOs’ superiority from these points of view. Principal component analysis displays the main characteristics of the cvs. investigated.

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“…We can speculate that this property could result in more efficient control of plasma membrane protein activity, and hence it could also impact cellular and nuclear responses. EVO and NS oils have previously been evaluated for their chemical composition and antioxidants properties [30,47] and significant differences have been identified; total antioxidant activity, DPPH radical-scavenging activity, superoxide scavenging activity and catalase-like activity were +77%, +62%, +90%, +98% and +91% higher in EVOO than in NS oil [30]. The higher antioxidant properties of EVOO can be explained by the much higher concentration of the most active tocopherol (α-tocopherol), found in EVOO at 284 mg kg −1 and in NS oil at 27 mg kg −1 [31,47] and to the presence many other strong antioxidants in EVOO such as tyrosol, hydroxytyrosol and secoiridoid derivatives found in relatively high concentration and absent in NS oil.…”

Section: Discussionmentioning

confidence: 99%

Extra Virgin Olive Oil and Nigella sativa Oil Produced in Central Italy: A Comparison of the Nutrigenomic Effects of Two Mediterranean Oils in a Low-Grade Inflammation Model

et al. 2019

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Extra virgin olive (EVO) oil and Nigella sativa (NG) oil are two well-known Mediterranean foods whose consumption has been associated with beneficial effects on human health. This study investigates the nutrigenomic properties of two high quality EVO and NG oils in an in vitro model of low-grade inflammation of human macrophages (THP-1 cells). The aim was to assess whether these healthy foods could modulate inflammation through antioxidant and epigenetic mechanisms. When THP-1 cells were co-exposed to both lipopolysaccharides (LPS)-induced inflammation and oils, both EVO and NG oils displayed anti-inflammatory activity. Both oils were able to restore normal expression levels of DNMT3A and HDAC1 (but not DNMT3B), which were altered under inflammatory conditions. Moreover, EVO oil was able to prevent the increase in TET2 expression and reduce global DNA methylation that were measured in inflamed cells. Due to its antioxidant properties, EVO oil was particularly efficient in restoring normal levels of membrane fluidity, which, on the contrary, were reduced in the presence of inflammation. In conclusion, these data support the hypothesis that these Mediterranean oils could play a major role in the modulation of low-grade inflammation and metabolic syndrome prevention. However, NS oil seems to be more efficient in the control of proinflammatory cytokines, whereas EVO oil better helps to counteract redox imbalance. Further studies that elucidate the nutrigenomic properties of local produce might help to promote regional the production and consumption of high-quality food, which could also help the population to maintain and promote health.

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Chemical and sensory differences between high price and low price extra virgin olive oils

Cited by 32 publications

References 34 publications

Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin

Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin

Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region

Extra Virgin Olive Oil and Nigella sativa Oil Produced in Central Italy: A Comparison of the Nutrigenomic Effects of Two Mediterranean Oils in a Low-Grade Inflammation Model

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