Characterisation of Sicilian virgin olive oils: Phenolic and volatile compounds as markers

Rivista Italiana delle Sostanze Grasse

Volumn 90, Issue 1, 2013, Pages 31-41

  Esposto, S ^a   Selvaggini, R ^a   Taticchi, A ^a   Urbani, S ^a   Di Maio, I ^a   Veneziani, G ^a   Sordini, B ^a   Pirrone, L ^b   Servili, M ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITY OF PALERMO   (Italy)

Author keywords

Native sicilian cultivars; Phenols; Volatile compounds; VOO characterisation

Indexed keywords

EID: 84875035510     PISSN: 00356808     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (40)

1. E. Stefanoudaki, F. Kotsifaki, A. Koutsaftakis, The potential of HPLC triglyceride profiles for the classification of Cretan olive oils. Food Chem. 60, 425-432 (1997).
2. R. Bucci, A. D. Magri, A. L Magri, D. Marini, F. Marini, Chemical authentication of extra virgin olive oil varieties by supervised chemometric procedures. J. Agric. Food Chem. 50, 413-418 (2002).
3. R. Boggia, P. Zunin, S. Lanteri, N. Rossi, F. Evangelisti, Classification and Class-Modeling of Riviera Ligure extra-virgin olive oil using chemical-physical parameters. J. Agric. Food Chem. 50, 2444-2449 (2002).
4. M. A. Brescia, G. Alviti, V. Liuzzi, A. Sacco, Chemometric classification of olive cultivars based on compositional data of oils. J. Am. Oil Chem. Soc. 80, 945-950 (2003).
5. F. Marini, F. Balestrieri, R. Bucci, A. D. Magri, A. L. Magri, D. Marini, F. Marini, Supervised pattern recognition to authenticate Italian extra virgin olive oil varieties. Chemometr. Intell. Lab. Syst. 73, 85-9 (2004).
6. P. Agozzino, G. Avellone, D. Bongiorno, L. Ceraulo, S. Indelicate, K. Vekeyc, Determination of the cultivar and aging of Sicilian olive oils using HPLC-MS and linear discriminant analysis. J. Mass. Spectrom. 45, 989-995 (2010).
7. D. Ollivier, A. Artaud, C. Pinatel, J.-P. Durbec, M. Guerere, Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics. Food Chem. 97, 382-393 (2006).
8. G. Di Bella, R. Maisano, L. La Pera, V. Lo Turco, F. Salvo, G. Dugo, Statistical characterization of Sicilian olive oils from the Peloritana and Maghrebian zones according to the fatty acid profile. J. Agric. Food Chem. 55, 6568-6574 (2007).
9. M. J. Lerma-García, J. M. Herrero-Martínez, G. Ramis-Ramos, E. F. Simò-Alfonso, Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry. Food Chem. 108, 1142-1148 (2008).
10. M. Servili, R. Selvaggini, A. Taticchi, G. F. Volatile compounds of virgin olive oil evaluated by Solid Phase Microextraction: an application in the discrimination of virgin olive oil according to the cultivar and area. In Flavour and Fragrance Chemistry. Eds. V. Lanzotti, O. Taglialatela-Scafati, Kluwer Academic Publishers (The Netherlands), 211-220 (2000).
11. S. Vichi, L. Piazzale, L. Conte, S. Buxaderas, E. López Tamames. Solid-Phase Microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of Nothern Italy. J. Agric. Food Chem. 51, 6572-6577 (2003).
12. G. Dugo, M. Alfa, L. La Pera, E. Mavrogeni, D. Pollicino, R. Maisano, G. Pizzimenti. Characterization of Sicilian virgin olive oils. Note X. A comparison between Cerasuola and Nocellara del Belice varieties. Grasas y Aceites 55, 415-422 (2004).
13. M. Servili, R. Selvaggini, S. Esposto, A. Taticchi, G. F. Montedoro, G. Morozzi, Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J. Chromatogr. A 1054, 113-127 (2004).
14. F. Angerosa, M. Servili, R. Selvaggini, A. Taticchi, S. Esposto, G. F. Montedoro, Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J. Chromatogr. A 1054, 17-31 (2004).
15. D. Tura, PD. Prenzler, D. R. Jr. Bedgood, K. Antolovich, M. Robards, Varietal and processing effects on the volatile profile of Australian olive oils. Food Chem. 84, 341-349 (2004).
16. G. Luna, M. T. Morales, R. Aparicio, Characterisation of 39 varietal virgin olive oils by their volatile compositions. Food Chem. 98, 243-252 (2006).
17. B. Berlioz, C. Cordelia, J. F. Cavalli, L. Lizzani-Cuvelier, A. M. Loiseau, X. Fernandez, Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils. J. Agric. Food Chem. 54, 10092-10101 (2006).
18. N. Tena, A. Lazzez, R.-R. Aparicio, D. L. García-González, Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils. J. Agric. Food Chem. 55, 7852-7858 (2007).
19. M. S. Cosio, D. Ballabio, S. Benedetti, C. Gigliotti, Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks. Anal. Chim. Acta 567, 202-210 (2006).
20. O. Baccouri, A. Bendini, L. Cerretani, M. Guerfel, B. Baccouri, G. Lercker, M. Zarrouk, Douja Miled, D. B., Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils. Food Chem. 111, 322-328 (2008).
21. M. Servili, S. Esposto, A. Taticchi, S. Urbani, I. Di Maio, B. Sordini, R. Selvaggini, G. F. Montedoro, F. Angerosa, Volatile compounds of virgin olive oil: their importance in the sensory quality. In L. Berti, & J. Maury. Advances in Olive Resources Transworld Research Network (France), 45-77 (2009a).
22. M. Servili, S. Esposto, R. Fabiani, S. Urbani, A. Taticchi, F. Mariucci, R. Selvaggini, G. F. Montedoro, Phenolic compounds in olive oil: antioxidant, health and sensory activities according to their chemical structure. Inflammopharmacology 17, 1-9 (2009b).
23. P. Agozzino, G. Avellone, D. Bongiorno, L. Ceraulo, S. Indelicato, K. Vèkeyc, Determination of the cultivar and aging of Sicilian olive oils using HPLC-MS and linear discriminant analysis. J. Mass. Spectrom. 45, 989-995 (2010).
24. AA. VV. L'ulivo e l'olio. Coltura & Cultura. Bayer Crop Science S.r.l. Milan (Italy) (2009).
25. G. Dugo, Gli oli d'oliva Siciliani. Epos, Palermo, (Italy) (2000).
26. G. Arcoleo, A. Bivona, L. Cacioppo, O. Corona, Characterization of seven Sicilian virgin olive oils (Olea europaea L.) from neglected varieties. In I. Alaoui, S. Roussos & I. Perraud-Gaime. Biotechnology and quality of olive tree products around the Mediterranean basin. Sicily (Italy) 461-465 (2006).
27. N. Lombardo, M. Alessandrino, G. Godino, A. Madeo, I. Muzzalupo, A. Russo, Contribution to characterization of monovarietal extra virgin olive oils form 23 Sicilian cultivars. In I. Alaoui, S. Roussos & I. Perraud-Gaime. Biotechnology and quality of olive tree products around the Mediterranean basin. Sicily (Italy) 191-194 (2006)
28. M. Servili, M. Baldioli, R. Selvaggini, E. Miniati, A. Macchioni, G. F. Montedoro, High-Performance Liquid Chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D-and 2D-Nuclear Magnetic Resonance characterization. J. Am. Oil Chem. Soc. 7, 873-882 (1999).
29. G. F. Montedoro, M. Servili, M. Baldioli, R. Selvaggini, E. Miniati, A. Macchioni, Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives. J. Agric. Food Chem. 41, 2228-2234 (1993).
30. G. F. Montedoro, M. Servili, M. Baldioli, E. Miniati, Simple and hydrolizable phenolic compounds in virgin olive oil. 1. Their extraction, and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem. 40, 1571-1576 (1992).
31. R. Selvaggini, M. Servili, S. Urbani, S. Esposto, A. Taticchi, G. F. Montedoro, Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection. J. Agric. Food Chem. 54, 2832-2838 (2006).
32. M. Servili, R. Selvaggini, A. Taticchi, G. F. Montedoro, Headspace composition of virgin olive oil evaluated by solid phase microextraction: relationship with the oil sensory characteristics. In Food Flavors and Chemistry: Advances of the new millennium. Eds A. M. Spainer, F. Shaidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratratas Contis. The Royal society of chemistry Publisher. (UK), 236-247, (2001).
33. R. W. Owen, W. Mier, A. Giacosa, W. E. Hull, B. Spiegelhalder, H. Bartsch. Identification of lignans as major components in the phenolic fraction of olive oil. Clinical Chem. 46, 976-988 (2000a).
34. R. W. Owen, W. Mier, A. Giacosa, W. E. Hull, B. Spiegelhalder, H. Bartsch, The antioxidant/anticancer potential of phenolic pompounds isolated from olive oil. Eur. J. Canc. 36, 1235-1247 (2000b).
35. M. Covas, Bioactive effects of olive oil phenolic compounds in humans: reduction of heart disease factors and oxidative damage. Inflammopharmacology 16, 216-218 (2009).
36. G. K. Beauchamp, R. S. J. Keast, D. Morel, J. Lin, J. Pika., Q. Han, C. H. Lee, A. B. Smith, P. A. S. Breslin, Ibuprofen-like activity in extravirgin olive oil. Nature 437, 45-46 (2005).
37. M. Brenes, J. Hidalgo, H. Garcia, A. J. J. Rios, P. Garcia, R. Zamora, A. Garrido, Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil. J Am Oil Chem Soc. 77, 715-720 (2000).
38. A. Parenti, P. Spugnoli, P. Masella, L. Calamai, The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory-scale conditions. Eur. J. Lipid Sci. Technol. 110, 735-741 (2008).
39. P. Inglese, F. Famiani, F. Galvano, M. Servili, S. Esposto, S. Urbani, Factors affecting extra-virgin olive oil composition. In J. Janik. Horticultural Reviews. John Wiley & Sons Inc. (USA) 83-148, (2011).
40. L. Cerretani, M. Desamparados Salvador, A. Bendini, G. Fregapane. Relationship between sensory evaluation performer by Italian and Spanish official panels and volatile and phenolic profile. Chem. Percept. 1, 258-267, (2008).