Abstract：
:Isotope Ratio Mass Spectrometry (IRMS), (1)H Nuclear Magnetic Resonance ((1)H 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 δ(18)O, δ(2)H, 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 (1)H 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%.
journal_name
Food Chemjournal_title
Food chemistryauthors
Camin F,Pavone A,Bontempo L,Wehrens R,Paolini M,Faberi A,Marianella RM,Capitani D,Vista S,Mannina Ldoi
10.1016/j.foodchem.2015.08.132subject
Has Abstractpub_date
2016-04-01 00:00:00pages
98-105eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01341-2journal_volume
196pub_type
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