期刊
ANTIOXIDANTS
卷 9, 期 12, 页码 -出版社
MDPI
DOI: 10.3390/antiox9121245
关键词
extra-virgin olive oil; UV-Vis spectroscopy; H-1 NMR; C-13 NMR; pigments; secoiridoids; squalene; antioxidant properties; polyphenols
资金
- ASIOLBIO-SI Progetto Integrato di Filiera (PIF) [CUP ARTEA 725734]
Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, H-1 and C-13 nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area.
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