Isotope Ratio Mass Spectrometry (IRMS), 1H Nuclear Magnetic Resonance (1H NMR), conventional chemical analysis and chemometric elaboration were used to assess quality and to define and confirm the geographical origin of 177 Italian PDO (Protected Denomination of Origin) olive oils and 86 samples imported from Tunisia. Italian olive oils were richer in squalene and unsaturated fatty acids, whereas Tunisian olive oils showed higher δ18O, δ2H, linoleic acid, saturated fatty acids β-sitosterol, sn-1 and 3 diglyceride values. Furthermore, all the Tunisian samples imported were of poor quality, with a K232 and/or acidity values above the limits established for extra virgin olive oils. By combining isotopic composition with 1H NMR data using a multivariate statistical approach, a statistical model able to discriminate olive oil from Italy and those imported from Tunisia was obtained, with an optimal differentiation ability arriving at around 98%.

Camin, F.; Pavone, A.; Bontempo, L.; Wehrens, H.R.M.J.; Paolini, M.; Faberi, A.; Marianella, R.M.; Capitani, D.; Vista, S.; Mannina, L. (2016). The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils. FOOD CHEMISTRY, 196: 98-105. doi: 10.1016/j.foodchem.2015.08.132 handle: http://hdl.handle.net/10449/26246

The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils

Camin, Federica;Bontempo, Luana;Wehrens, Herman Ronald Maria Johan;Paolini, Mauro;
2016-01-01

Abstract

Isotope Ratio Mass Spectrometry (IRMS), 1H Nuclear Magnetic Resonance (1H NMR), conventional chemical analysis and chemometric elaboration were used to assess quality and to define and confirm the geographical origin of 177 Italian PDO (Protected Denomination of Origin) olive oils and 86 samples imported from Tunisia. Italian olive oils were richer in squalene and unsaturated fatty acids, whereas Tunisian olive oils showed higher δ18O, δ2H, linoleic acid, saturated fatty acids β-sitosterol, sn-1 and 3 diglyceride values. Furthermore, all the Tunisian samples imported were of poor quality, with a K232 and/or acidity values above the limits established for extra virgin olive oils. By combining isotopic composition with 1H NMR data using a multivariate statistical approach, a statistical model able to discriminate olive oil from Italy and those imported from Tunisia was obtained, with an optimal differentiation ability arriving at around 98%.
Olive oil
Geographical origin
Quality
Metabolite profiling
Stable isotope ratios of C, H and O
Settore CHIM/01 - CHIMICA ANALITICA
2016
Camin, F.; Pavone, A.; Bontempo, L.; Wehrens, H.R.M.J.; Paolini, M.; Faberi, A.; Marianella, R.M.; Capitani, D.; Vista, S.; Mannina, L. (2016). The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils. FOOD CHEMISTRY, 196: 98-105. doi: 10.1016/j.foodchem.2015.08.132 handle: http://hdl.handle.net/10449/26246
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/26246
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