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Statistical evaluation of the Italian extra virgin olive oils

Authors: Klikarová Jitka | Česlová Lenka | Šilarová Petra | Cacciola Francesco | Dugo Paola | Mondello Luigi

Year: 2019

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

Titles:

Language	Name	Abstract	Keywords
eng	Statistical evaluation of the Italian extra virgin olive oils	Quality of Italian extra virgin olive oils (EVOOs) was assessed by determination of profile and quantity of selected phenolic compounds. Forty different forms of phenolic compounds were detected and quantified. Oleuropein derivatives (m/z = 378) and isomers (m/z = 540) together with ligustroside aglycone derivatives (m/z = 394) and isomers (m/z = 362) were the major EVOOs phenolic compounds. On the other hand, apigenin (m/z = 270) and verbascoside isomers (m/z = 624) were found in the smallest quantities. First, the extraction of phenolic compounds were performed by mixture of methanol-water (3:2, v:v). The individual extracts were analysed by reversed-phase high-performance liquid chromatography coupled with diode array detector and mass spectrometer. In total, 68 EVOOs samples coming from 11 Italian regions, namely Sicily, Calabria, Apulia, Campania, Lazio, Umbria, Tuscany, Liguria, Veneto, Trentino-Alto Adige and Lombardy, were taking into study. and then Similarity of EVOOs and influence of their geographical origin on phenols content was evaluated by different techniques of multivariate data analysis. Factor analysis and principal component analysis show two groups of samples divided according to the total phenols content and amount of elenolic acid, which gives information about olives ripeness and thus quality of EVOOs. Linear discriminant analysis successfully divided samples into three groups (Northern Italy, Southern Italy and Sicily) according to their geographical origin.	extra virgin olive oils, multivariate statistical methods, HPLC