Italian and Argentine olive oils: a NMR and gas chromatographic study

Abstract

RESUMEN Aceites de oliva de Italia y Argentina: Estudios de RMN y cromatografía gaseosa.La espectroscopía de Resonancia Magnética Nuclear de alta resolución (RMN) y Cromatografía Gaseosa (CG) fueron utilizadas para analizar 16 monovariedades de aceites de oliva, obtenid a s d e a l g u n o s o l i v a r e s M e d i t e r r á n e o s c u l t i v a d o s contemporáneamente en campos experimentales localizados en Italia y en la región de Catamarca en Argentina.Estas muestras permiten estudiar diferentes condiciones pedoclimáticas en la composición de los aceite de oliva.La CG proporciona el perfil en ácidos grasos de los aceites de oliva y las técnicas RMN 1 H y RMN 13C suministran diferentes informaciones: el espectro RMN 1 H permite medir los componentes menores del aceite de oliva tales como β-sitoesterol, hexanol, trans -2 hexanol, formaldehido, escualeno, cicloartenol y ácido linolénico y el espectro RMN 13 C da información referente a los triésteres de glicerol de los aceites de oliva, por ejemplo, la composición y distribución de la posición acílica en el glicerol.Los datos de CG y RMN han sido sometidos a un análisis discriminante lineal (LDA) y a un análisis cluster en árbol (TCA).Un minucioso análisis de estos resultados ha permitido seleccionar olivares que han sido menos afectados por las condiciones climáticas presentes en la región de Catamarca. Los olivares seleccionados producen aceites de oliva que pueden mantener sus características Mediterráneas y pueden ser propuestos como plantas colonizantes en esta región silvestre de Argentina. PALABRAS-CLAVE: Aceite de oliva -Análisis estadístico -Cromatografía gaseosa -NMR. SUMMARYItalian and Argentine olive oils: A NMR and gas chromatographic study.

Fatty acid profiles of varietal virgin olive oils (<i>Olea europaea</i> L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)

“…For this reason, Arbequina represented 320 of the 563 samples analyzed in our study. The low values reported here for Arbequina are similar to those obtained from the province of Catamarca for younger orchards (Ravetti, 1999;Mannina et al, 2001;Matías et al, 2004;Ceci et al, 2004;Ceci and Carelli, 2007). The categorization of olive oil varieties by oleic acid content from this study (Table 5) may be useful for blending the oil of Arbequina with that of other varieties to meet the minimum IOOC requirements for virgin olive oil, and also to select a wider range of olive varieties with improved fatty acid composition for future orchards.…”

“…Some early evidence for specific geographic zones such as Catamarca in NW Argentina indicated that the chemical composition of olive oils from some Mediterranean varieties often includes low levels of oleic acid and high linoleic acid (Ravetti, 1999;Mannina et al, 2001;Ravetti et al, 2002;Ceci et al, 2004). Thus, olive oils from warm valleys in NW Argentina may not necessarily pass the required purity analyses used for acceptance as virgin olive oil (Ceci and Carelli, 2007;Torres et al, 2009;Ceci and Carelli, 2010).…”

“…Previous studies from NW Argentina evaluated samples (50) primarily from young trees (10 years-old) because older, mature trees were not yet available for many varieties (Mannina et al, 2001;Ravetti et al, 2002;Ceci et al, 2004). To the best of our knowledge, there are no detailed studies on fatty acid composition over several consecutive years in NW Argentina with a large number of samples (500) obtained from mature, intensively managed orchards.…”

High resolution NMR characterization of olive oils in terms of quality, authenticity and geographical origin

“…Comparison NMR-conventional analyses [69] Free acidity, fatty acids, iodine number, diacylglycerols 31 P, 1 H, 500 Adulteration with seed oils [27] Free acidity, diacylglycerols (sn-1,2; sn-1,3; total) total free sterols 31 P, 500 Adulteration with lampante olive oil and refined olive oil [64] Fatty acids 1 H, 500 Adulteration with hazelnut oil and sunflower oil [65] Fatty acids, triacylglycerols 13 C, 300 Adulteration with hazelnut oil and other seed oils [66] Polar fraction (diacylglycerides, monoacylglycerides, sterols, free fatty acids) 13 C, 300 Classification of edible oils [79] Fatty acids, triacylglycerols 13 C, 500 Geographical origin (PDO scale) [51] Fatty acids, iodine number 1 H, 300 and 400 Acyl chain composition of edible oils [71] b-sitosterol, squalene, cycloartenol, terpenes, aldehydes 1 H, 600 Geographical origin (national scale), harvesting year [52] b-sitosterol, aldehydes, squalene, cycloartenol, linolenic acid, triacylglycerols 1 H, 13 C, 600 Variety, geographical origin (international scale) [53] b-sitosterol, aldehydes, terpenes, squalene 1 H, 600 Geographical origin (regional scale) [54] b-sitosterol, aldehydes, terpenes, squalene, sn-1,3 diacylglycerol, sn-1,2 diacylglycerol, unsaturated fatty chains, saturated fatty chains 1 H, 600 Geographical origin (PDO scale) [55] Triacylglycerols 13 C, 600 Variety [60] b-sitosterol, wax, terpenes, aldehydes, squalene, sn-1,3 diacylglycerol, sn-1,2 diacylglycerol, unsaturated fatty chains, saturated fatty chains, triacylglycerols more techniques. For instance, the group of Spiros and Dais [46] has reported a 1 H and 31 P NMR approach based on the determination of fatty acids, iodine number, phenolic compounds, diacylglycerols, sterols and free fatty acids, useful for olive oil authentication and fraud detection.…”

Detección de adulteraciones y/o contaminaciones del aceite de oliva virgen extra con aceites de semillas y aceite de orujo de oliva

“…Los valores obtenidos en el aceite de oliva virgen están dentro del amplio rango encontrado en la bibliografía (136 -708 mg/100 g) para este tipo aceite de distintas variedades y procedencias (Boekennogen, 1986;Mataix y Martínez, 1988) pero superiores a los encontrados por Giacometti y Milin (2001) y Mannina et al (2001) en aceites producidos en Argentina, Italia y Croacia.…”