Pigments in Extra‐Virgin Olive Oil: Authenticity and Quality

Lazzerini, Cristina; Cifelli, Mario; Domenici, Valentina

doi:10.5772/64736

Cited by 26 publications

(49 citation statements)

References 54 publications

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“…Previous studies (Roca, & Minguez-Mosquera, 2001) reported that this ratio decreases, depending on the ripeness stage, in table olives, but in olive oils it remains constant around the value of 1.14, shifting in the range 0.53  1.40. Our study, however, shows that this ratio can assume values in a much larger range, in agreement with other works (Psomiadou & Tsimidou, 2001;Criado et al, 2007;Aparicio-Ruiz, Gandul-Rojas & Roca, 2009;Lazzerini, Cifelli & Domenici, 2016;Lazzerini & Domenici 2017).…”

Section: Pigments' Content In Evoos Produced In Different European Cosupporting

confidence: 93%

“…Quantification of pigments in EVOOs and their relationship with quality parameters, however, is not an easy task (Lazzerini, Cifelli, & Domenici, 2016). The amount of a single pigment and the relative content in carotenoids and chlorophyll derivatives strongly depend on the olive varieties and geographic origin (Gandul-Rojas & Minguez-Mosquera, 1996;Giuffrida et al, 2007;Aparicio-Ruiz, Gandul-Rojas & Roca, 2009;Pizarro et al, 2013), the maturation of olives at the time of harvesting (Cevik et al, 2014), the extraction process (Gallardo-Guerrero, Roca & Minguez-Mosquera, 2002) and the storage conditions (Gambacorta et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…In particular, while Ultra-violet (UV) absorption of extra-virgin olive oils (< 400 nm) is mostly determined by the presence of phenolic components (Fuentes et al, 2012), near UV-visible (vis) light absorption of EVOOs is associated to pigments (400 nm << 800 nm) (Lazzerini, Cifelli, & Domenici, 2016) and this specificity offers the possibility to overcome the above mentioned chromatography's limitations. Based on this EVOO's spectral characteristic, several spectroscopic approaches have been developed to extract pigments' information from visible absorption spectra of EVOOs.…”

Section: Introductionmentioning

confidence: 99%

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Pigments in extra virgin olive oils produced in different mediterranean countries in 2014: Near UV-vis spectroscopy versus HPLC-DAD

Lazzerini

Cifelli

Domenici

2017

LWT

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Carotenoids and chlorophyll derivatives play a key role in Extra Virgin Olive Oils (EVOOs). Many factors,\ud such as cultivar, geographic origin, maturity of olives, climate and storage conditions, influence the\ud pigments’ content. The quantification of pigments is usually done by chromatographic techniques.\ud However, recent works evidenced the potentialities of UV-visible-related methodologies. In this\ud research, a selection of EVOO samples produced from olives harvested at the beginning of November\ud 2014 in Greece, Tunisia, Italy and Spain, was investigated in terms of pigments by means of two methods.\ud The first one is a recent approach based on the mathematical treatment of near UV-vis absorption spectra\ud of olive oils to quantify in a fast, cheap and non-destructive way four main pigments, namely b-carotene,\ud lutein, pheophytin A and pheophytin B. The second one is a more standard HPLC-DAD method. From the\ud comparison between the two methods, we can conclude that the new near UV-vis approach gives\ud reliable results, with good precision and high reproducibility. Pigments quantified by these two methods\ud in EVOOs produced in four countries from different cultivars are analyzed by principal component\ud analysis (PCA). Results indicate that pigments can be correlated to several factors such as ripeness stage,\ud geographic origin and cultivars

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Section: Pigments' Content In Evoos Produced In Different European Cosupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Pigments in extra virgin olive oils produced in different mediterranean countries in 2014: Near UV-vis spectroscopy versus HPLC-DAD

Lazzerini

Cifelli

Domenici

2017

LWT

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“…Phenolic compounds, α-tocopherol and β-carotene are reported as the main groups of compounds with antioxidant properties that correlated to the oxidative stability of virgin olive oils [ 54 , 55 ].…”

Section: Resultsmentioning

confidence: 99%

Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period

Giacometti

Milin

Giacometti³

et al. 2018

Foods

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The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils.

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“…Other studies utilised pigments such as carotenoids and chlorophyll derivatives in extra-virgin olive oil as parameters/index of authenticity and quality. Pigments in oil matrices can be identified and quantified by chromatographic techniques after a pretreatment of the samples such as extraction and/or saponification, or by spectroscopic techniques without pretreatment of the samples [111]. Another work by the same authors quantified the main pigments, i.e., ß-carotene, lutein, pheophytin A, and pheophytin B, in several extra-virgin olive oils produced from a blend of three cultivars (Moraiolo, Frantoio, and Leccino) typical of Tuscany (Italy) in three different years.…”

Section: Phenolic Compounds Tocopherols and Squalenesmentioning

confidence: 99%

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

Mahesar

Lucarini²,

Durazzo³

et al. 2019

Journal of Spectroscopy

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Olive oil is a liquid fat obtained from the fruit of Olea europaea, a plant belonging to the Oleaceae family, which is widely cultivated and diffused in the Mediterranean area. It is largely produced and used since antiquity. It is mainly used and consumed as food but also as key ingredient in a wide variety of cosmetic products, e.g., to moisturize and nourish dry skin. In the last few decades, olive oil has received much attention as compared to the other seed-obtained oils as well as to the animal fats due to many functional compounds with positive effects on health. To maintain the genuine picture of olive oil, it is essential to assure its authenticity and quality. The presence of bioactive compounds, which characterize the olive oil owing to their antioxidant properties, can be assessed by spectroscopic and chromatographic methods. Currently, spectroscopic techniques combined with chemometric data analysis represent one of the most promising detection methods in the food sector. They offer rapid, versatile, and inexpensive data collection and analyses. The main advantages include the limited and simple sample preparation and the possibility to get spectra directly from the production line. Infrared spectroscopy (mid- and near-infrared) coupled to chemometrics is considered as powerful, fast, accurate, and nondestructive analytical tool for rapid and precise determination of the bioactive compounds content, as well of their bioactivities, i.e., antioxidant properties. These techniques represent a valid alternative to the existing conventional methods of analysis, e.g., based on chromatography and mass spectrometry. Indeed, the present review focuses on the application of infrared spectroscopy for functional compounds evaluation in olive oil.

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Pigments in Extra‐Virgin Olive Oil: Authenticity and Quality

Cited by 26 publications

References 54 publications

Pigments in extra virgin olive oils produced in different mediterranean countries in 2014: Near UV-vis spectroscopy versus HPLC-DAD

Pigments in extra virgin olive oils produced in different mediterranean countries in 2014: Near UV-vis spectroscopy versus HPLC-DAD

Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

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