Geographical authentication of virgin olive oil by GC–MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration

Quintanilla‐Casas, Beatriz; Torres-Cobos, Berta; Guardiola, Francesc; Servili, Maurizio; Alonso-Salces, Rosa M.; Valli, Enrico; Bendini, Alessandra; Toschi, Tullia Gallina; Vichi, Stefania; Tres, Alba

doi:10.1016/j.foodchem.2022.132104

Cited by 19 publications

(7 citation statements)

References 36 publications

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“…The limits and ranges for different parameters defining the different categories of virgin olive oil were initially defined when most of the olive trees were cultivated in the Mediterranean basin [9,10]; however, when the chemical composition of virgin olive oils from different geographical origins is cross-tabulated for comparative purposes, the effect of pedoclimatic conditions on chemical composition is evidenced in the case of oils from the same cultivars obtained in two different locations. In fact, the effect of climate on olive composition has been previously reported since the 90s [11][12][13], and the effect of climate on composition partially forms the basis for other recent studies that are based on the identification of geographical provenance [4,[14][15][16].…”

Section: Introductionmentioning

confidence: 91%

The Impact of Mild Frost Occurring at Different Harvesting Times on the Volatile and Phenolic Composition of Virgin Olive Oil

et al. 2022

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The organoleptic characteristics of virgin olive oil (VOO), together with its nutritional and health properties, have led the olive tree to be cultivated beyond the Mediterranean basin, reaching latitudes with colder climates, with minimum temperatures below 0 °C and with a higher probability of early frosts. The freezing of olives generates destruction within the tissues and promotes degradation reactions. In this study, the impact of mild frost occurring at different harvesting times on the composition of volatiles and phenolic compounds in VOO were investigated. Arbequina variety olives were harvested at different stages of ripening. Half of the olives were subjected to oil extraction and the other half were frozen at −3 ± 1 °C for 12 h prior to oil extraction. A significant decrease of phenolic compounds with harvesting time was observed in both types of oils (fresh and frozen olives). Oils from frozen olives presented a slightly higher content of total phenols, except in the advanced ripening stage (September), and a slightly lower content of volatile compounds at all harvesting times. In addition, a higher content of 3,4-DHPEA-EDA was observed in oils from frozen olives, which is attributed to an early action of the endogenous β-glucosidase enzyme on oleuropein in freeze-damaged olive fruits. Principal component analysis and Discriminant Partial Least Square Regression allowed the oils to be classified according to the type of fruit (fresh and frozen) and the month of harvest. This study would indicate that mild frost would have a low impact on the chemical composition of virgin olive oil, although, this depends on the ripening stage.

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Section: Introductionmentioning

confidence: 91%

The Impact of Mild Frost Occurring at Different Harvesting Times on the Volatile and Phenolic Composition of Virgin Olive Oil

et al. 2022

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“…Sesquiterpene hydrocarbons proved to be accurate geographic markers, and fingerprinting was established as a more efficient approach than profiling to classify EVOO according to its origin. Further experiments of the same group showed that the sesquiterpene hydrocarbon fingerprints permitted the proper characterization of origin of EVOOs from and not from theEU (Quintanilla‐Casas et al., 2022).…”

Section: Traceabilitymentioning

confidence: 99%

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Lozano‐Castellón

López‐Yerena

Domínguez-López

et al. 2022

Comp Rev Food Sci Food Safe

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The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils. The adulterated oils would be of poor nutritional quality, more readily oxidized, and may contain unhealthy substances formed during processing. Nevertheless, the range of available techniques to detect fraud in EVOO production has been growing. Reliable markers of EVOO adulteration include fatty acids and minor components such as sterols, tocopherols, triterpene alcohols, phenolic compounds, phospholipids, volatile compounds, and pigments. Additionally, increasing consumer interest in high-quality EVOO has led to the development of robust scientific methods for its traceability. This review focuses on (i) the usefulness of certain compounds as markers of EVOO adulteration; (ii) the potential health risks of consuming adulterated EVOO; and (iii) reliable methods for the geographical traceability of olive oil. In conclusion, fraudulent production practices need to be detected to preserve the beneficial health effects of EVOO and to avoid the potential risks associated with ingesting substandard oil. In this work, as EVOO certification and regulatory framework limitations have already been extensively reviewed, we focus our attention on biomarkers that guarantee both the authenticity and traceability of oil, and consequently its health properties. When it is unavailable to obtainThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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“…Several compounds have been successfully tested as potential geographical markers of VOO by applying multivariate statistical techniques. These markers included major components such as fatty acids (FAs) and triacylglycerols 23‐26 and minor compounds such as pigments, sterols, volatile and semi‐volatile compounds, polar phenols, trace elements, as well as physico‐chemical indices 27‐39 . The successful strategy of some targeted methods to achieve a satisfactory discrimination between VOOs of different origins was the development of classification models based on different types of biomarkers 25,27,28,31,37 .…”

Section: Introductionmentioning

confidence: 99%

“…These markers included major components such as fatty acids (FAs) and triacylglycerols [23][24][25][26] and minor compounds such as pigments, sterols, volatile and semi-volatile compounds, polar phenols, trace elements, as well as physicochemical indices. [27][28][29][30][31][32][33][34][35][36][37][38][39] The successful strategy of some targeted methods to achieve a satisfactory discrimination between VOOs of different origins was the development of classification models based on different types of biomarkers. 25,27,28,31,37 Indeed, the classification ability improved as more variables were considered.…”

Section: Introductionmentioning

confidence: 99%

Combining different biomarkers to distinguish Chemlali virgin olive oils from different geographical areas of Tunisia

Lazzez¹,

Quintanilla‐Casas

Vichi

2023

J Sci Food Agric

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BACKGROUND Despite their high potential, Tunisian virgin olive oils (VOOs) are mainly exported in bulk or blended with VOOs of other origin, hindering their international market placement. To face this situation, their valorization is needed by highlighting their unique features and by developing tools to guarantee their geographical authenticity. Compositional features of Chemlali VOOs produced in three Tunisian regions were assessed to identify suitable authenticity markers. RESULTS Quality indices ensured the quality of the VOOs studied. Volatile compounds, total phenols, fatty acid (FA) and chlorophylls are significantly influenced by the region of origin, which was justified by the differences found in soil and climatic conditions of the three geographical regions. To explore the capabilities of these markers for the geographical authentication of Tunisian Chemlali VOOs, classification models based on partial least squares‐discriminant analysis (PLS‐DA) were developed by grouping the minimum number of variables allowing the highest discrimination power, minimizing in this way the analytical procedure. The PLS‐DA authentication model based on combining volatile compounds with FA or with total phenols achieved a correct classification of 95.7% of the VOOs according to their origin, as assessed by 10%‐out cross‐validation. Sidi Bouzid Chemlali VOOs achieved 100% of correct classification, while the misclassification between Sfax and Enfidha ones did not exceed 10%. CONCLUSIONS These results allowed to establish the most promising and affordable combination of markers for the geographical authentication of Tunisian Chemlali VOOs from distinct production regions and provide the basis to further develop authentication models based on wider datasets. © 2023 Society of Chemical Industry.

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Geographical authentication of virgin olive oil by GC–MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration

Cited by 19 publications

References 36 publications

The Impact of Mild Frost Occurring at Different Harvesting Times on the Volatile and Phenolic Composition of Virgin Olive Oil

The Impact of Mild Frost Occurring at Different Harvesting Times on the Volatile and Phenolic Composition of Virgin Olive Oil

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Combining different biomarkers to distinguish Chemlali virgin olive oils from different geographical areas of Tunisia

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