文章基本信息

标题：Study on Extra Virgin Olive Oil: Quality Evaluation by Anti-Radical Activity, Color Analysis, and Polyphenolic HPLC-DAD Analysis
本地全文：下载
作者：Francesco Cairone ; Stefania Petralito ; Luigi Scipione 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：8
DOI：10.3390/foods10081808
语种：English
出版社：MDPI Publishing
摘要：This study aimed to evaluate the quality of oils available on the Italian market and purchased directly from the mill or in the supermarket and labelled as extra virgin olive oils (EVOOs). As one of the most relevant foods of the Mediterranean diet and recognized as a functional food if regularly consumed, the quality of EVOO needs to be continuously monitored. Different analytical protocols were applied. The spectrophotometric parameters used to classify the extra virgin olive oils—a CIEL*a*b*color analysis and the quali-quantitative analysis of bioactive molecules by HPLC-DAD detection and the anti-radical activity, by the DPPH method, were evaluated and compared among the samples. This study confirmed a very high variation in terms of quality, both in oils purchased directly from mills throughout Italy, but also in oils labeled as “100% of Italian origin”. Due to the high variability reconfirmed in the monitored samples, it is necessary to carry out a capillary control, not limited only to the parameters indexed by law. A useful complementary method could be represented by reflectance colorimetric analysis.
关键词：enextra virgin olive oils;polyphenols;carotenoids;HPLC-DAD analysis;spectrophotometric analysis;reflectance colorimetry;quality evaluation