Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years
AbstractPigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars (Moraiolo, Frantoio, and Leccino) typical of Tuscany (Italy) harvested in three different years: 2012, 2013, and 2014. Pigments—namely, β-carotene, lutein, pheophytin A, and pheophytin B—were quantified by a method based on the mathematical analysis of the near ultraviolet-visible absorption spectra of the oils. Data were analyzed by a multivariate statistical approach. The results show that the pigments’ content of extra-virgin olive oils produced in 2014 can be well distinguished with respect to previous years. This can be explained by the anomalous climate conditions, which strongly affected Italy and, in particular, Tuscany, where the olives were harvested. This study represents an interesting example of how pigment content can be significant in characterizing olive oils. Moreover, this is the first report of pigment quantification in extra-virgin olive oils produced in Tuscany. View Full-Text
Share & Cite This Article
Lazzerini, C.; Domenici, V. Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years. Foods 2017, 6, 25.
Lazzerini C, Domenici V. Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years. Foods. 2017; 6(4):25.Chicago/Turabian Style
Lazzerini, Cristina; Domenici, Valentina. 2017. "Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years." Foods 6, no. 4: 25.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.