Comparative analysis of quality parameters of Italian extra virgin olive oils according to their region of origin

Abstract

Italian extra virgin olive oils from four regions covering different latitudes of the country were considered. They were analyzed by means of absorption spectroscopy in the wide 200-2800 nm spectral range, and multivariate data processing was applied. These spectra were virtually a signature identification from which to extract information on the region of origin and on the most important quality indicators. A classification map was created which was able to group the 80 oils on the basis of their region of origin. Furthermore, a model for the prediction of quality parameters such as oleic acidity, peroxide number, K232, K270 and Delta K, was developed.

Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain)

“…The physicochemical and sensory quality parameters evaluated in the olive oil samples collected at the different oil mills in the studied area are shown in Table 6. The oil samples showed low values for the regulated physicochemical parameters, indicating the high quality of the oils produced in Campos de Hellin, similar to oils produced in nearby regions [2,13,16] or in other countries from the Mediterranean Basin [39][40][41][42]; with a clear difference from the oils produced in countries with lower olive oil consumption like Argentina [43]. No significant differences were found between the oils from the varieties studied (Arbequina, Picual, and Blend).…”

Pigments in Extra‐Virgin Olive Oil: Authenticity and Quality

“…As it is shown in Figure 3, the UV region is characterized by very intense signals in extra-virgin olive oils, due to the variety of minor components. Concerning the NIR absorption region, most of the applications on olive oils concern the acidic part, allowing a differentiation among different botanic origin of seeds oils [40], but with this technique, pigments cannot be investigated.…”

Unmasking of Olive Oil Adulteration Via a Multi-Sensor Platform

“…Fraudulent olive oil admixtures are usually chemically corrected to meet international standards, thus requiring more complex analyses to be recognized as adulterations. Nevertheless, even when official analytical methods are applied to screen olive oil samples, olives’ biological differences, due to geographical origin and genetic aspects, sometimes generate problems to distinguish between sophistications and authentic EVOOs [ 23 ]. So far, numerous modern techniques have been proposed to support or replace official standard methods in the task of olive oil authentication [ 10 , 24 , 25 , 26 , 27 , 28 ].…”