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Open AccessArticle

Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars

1
Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
2
Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy
3
Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy
4
Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, 64100 Teramo, Italy
5
Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Anna Vallverdú-Queralt
Foods 2021, 10(5), 1004; https://doi.org/10.3390/foods10051004
Received: 2 April 2021 / Revised: 25 April 2021 / Accepted: 1 May 2021 / Published: 4 May 2021
(This article belongs to the Special Issue Sustainability of Olive Oil System)
Authentication of extra virgin olive oils is a key strategy for their valorization and a way to preserve olive biodiversity. Physical and thermal analysis have been proposed in this study as fast and green techniques to reach this goal. Thirteen extra virgin olive oils (EVOOs) obtained from minor olive cultivars, harvested at three different ripening stages, in four Italian regions (Abruzzo, Apulia, Sardinia, and Calabria) have been studied. Thermal properties, viscosity and color, as influenced by fatty acid composition and chlorophyll content, have been investigated. The thermal curves of EVOOs, obtained by differential scanning calorimetry, were mostly influenced by the oleic acid content: a direct correlation with the cooling and heating enthalpy and an indirect correlation with the cooling transition range were observed. The minor fatty acids, and particularly arachidic acid, showed an influence, mostly on the heating thermograms. Viscosity and color showed respectively a correlation with fatty acids composition and chlorophyll content, however they didn’t result able to discriminate between the samples. Thanks to the principal component analysis, the most influencing thermal parameters and fatty acids were used to cluster the samples, based on their botanical and geographical origin, resulting instead the harvesting time a less influential variable. View Full-Text
Keywords: extra virgin olive oil; authenticity; biodiversity; differential scanning calorimetry; color; chlorophyll; harvesting time; geographical origin; botanical origin; principal component analysis extra virgin olive oil; authenticity; biodiversity; differential scanning calorimetry; color; chlorophyll; harvesting time; geographical origin; botanical origin; principal component analysis
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MDPI and ACS Style

Paciulli, M.; Difonzo, G.; Conte, P.; Flamminii, F.; Piscopo, A.; Chiavaro, E. Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars. Foods 2021, 10, 1004. https://doi.org/10.3390/foods10051004

AMA Style

Paciulli M, Difonzo G, Conte P, Flamminii F, Piscopo A, Chiavaro E. Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars. Foods. 2021; 10(5):1004. https://doi.org/10.3390/foods10051004

Chicago/Turabian Style

Paciulli, Maria; Difonzo, Graziana; Conte, Paola; Flamminii, Federica; Piscopo, Amalia; Chiavaro, Emma. 2021. "Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars" Foods 10, no. 5: 1004. https://doi.org/10.3390/foods10051004

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