Olive oil has long been one of the most popular Mediterranean food products both in domestic and international market given its high nutritional and health profile, as has been frequently reported in the literature. It is therefore not surprising that data show an increasing trend in production and consumption of high-quality oils, considering the benefits they provide to the nutritional status of consumers. A large number of olive varieties are produced in Italy. Many of them allow obtaining a product of a high quality, despite the complexity of highlighting the best quality. Hence, the growing interest in the protection and valorization of olive oil through the characterization of the peculiarities of oils from different geographical areas. In this study 51 samples of virgin olive oil produced in Friuli Venezia Giulia, Slovenia and Croatia were characterized. These regions are in fact linked by very similar cultivars and final products. The analyses were focused on phenolic profile to evaluate the main and important characteristics that define these oils. The samples investigated were both monovarietal and of mixed origin, and the main cultivars were Bianchera (Belica), Leccino, Pendolino, Maurino, Picholine, Rosciola and Busa. The results showed that a lot of the samples had a phenolic content higher than average (300mg/kg), respect the remaining samples which show a phenolic content between 150 and 280mg/kg. The olive oil antioxidant activity (TEAC) was also evaluated as it is associated with the protective health benefits and activity in the prevention of cardiovascular diseases, antitumoral and vasoprotective properties.
Evaluation of phenolic profile of olive oils from Friuli Venezia Giulia and Istrian region
CALABRETTI, ANTONELLA;CAMPISI, BARBARA
2014-01-01
Abstract
Olive oil has long been one of the most popular Mediterranean food products both in domestic and international market given its high nutritional and health profile, as has been frequently reported in the literature. It is therefore not surprising that data show an increasing trend in production and consumption of high-quality oils, considering the benefits they provide to the nutritional status of consumers. A large number of olive varieties are produced in Italy. Many of them allow obtaining a product of a high quality, despite the complexity of highlighting the best quality. Hence, the growing interest in the protection and valorization of olive oil through the characterization of the peculiarities of oils from different geographical areas. In this study 51 samples of virgin olive oil produced in Friuli Venezia Giulia, Slovenia and Croatia were characterized. These regions are in fact linked by very similar cultivars and final products. The analyses were focused on phenolic profile to evaluate the main and important characteristics that define these oils. The samples investigated were both monovarietal and of mixed origin, and the main cultivars were Bianchera (Belica), Leccino, Pendolino, Maurino, Picholine, Rosciola and Busa. The results showed that a lot of the samples had a phenolic content higher than average (300mg/kg), respect the remaining samples which show a phenolic content between 150 and 280mg/kg. The olive oil antioxidant activity (TEAC) was also evaluated as it is associated with the protective health benefits and activity in the prevention of cardiovascular diseases, antitumoral and vasoprotective properties.Pubblicazioni consigliate
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