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Article

1H NMR Spectroscopy to Characterize Italian Extra Virgin Olive Oil Blends, Using Statistical Models and Databases Based on Monocultivar Reference Oils

1
Department of Biological and Environmental Sciences and Technologies, University of Salento, Prov.le Lecce-Monteroni, 73100 Lecce, Italy
2
Certified Origins Italia Srl, Località il Madonnino, 58100 Grosseto, Italy
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Foods 2020, 9(12), 1797; https://doi.org/10.3390/foods9121797
Received: 15 October 2020 / Revised: 20 November 2020 / Accepted: 30 November 2020 / Published: 3 December 2020
During the last few years, the global demand for extra virgin olive oil (EVOO) is increased. Olive oil represents a significant percentage of world fat consumption determining an important development of its market. In this context, the problems related to counterfeiting and product fraud is becoming extremely relevant. Thus, the quality and authenticity control of EVOOs is nowadays mandatory. In this study we focused on the use of 1H NMR technique associated with multivariate statistical analysis to characterize Italian EVOOs commercial blends. In particular, a specific database including 126 monocultivar EVOOs reference samples, was used to characterize a total of 241 Italian EVOOs blends over four consecutive harvesting years. Moreover, the effect of the minor components (phenolic compounds) on the qualitative characterization of blended EVOOs was also evaluated. The correlation analysis of classification scores obtained using two pairwise orthogonal partial least square-discriminant analysis models (built with major and combined major–minor components NMR data) revealed that both could be profitably used to generally classify the studied Coratina containing blends. View Full-Text
Keywords: 1H-NMR spectroscopy; extra virgin olive oil; chemometrics; quality; traceability 1H-NMR spectroscopy; extra virgin olive oil; chemometrics; quality; traceability
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MDPI and ACS Style

Girelli, C.R.; Calò, F.; Angilè, F.; Mazzi, L.; Barbini, D.; Fanizzi, F.P. 1H NMR Spectroscopy to Characterize Italian Extra Virgin Olive Oil Blends, Using Statistical Models and Databases Based on Monocultivar Reference Oils. Foods 2020, 9, 1797. https://doi.org/10.3390/foods9121797

AMA Style

Girelli CR, Calò F, Angilè F, Mazzi L, Barbini D, Fanizzi FP. 1H NMR Spectroscopy to Characterize Italian Extra Virgin Olive Oil Blends, Using Statistical Models and Databases Based on Monocultivar Reference Oils. Foods. 2020; 9(12):1797. https://doi.org/10.3390/foods9121797

Chicago/Turabian Style

Girelli, Chiara R., Francesca Calò, Federica Angilè, Lucia Mazzi, Daniele Barbini, and Francesco P. Fanizzi. 2020. "1H NMR Spectroscopy to Characterize Italian Extra Virgin Olive Oil Blends, Using Statistical Models and Databases Based on Monocultivar Reference Oils" Foods 9, no. 12: 1797. https://doi.org/10.3390/foods9121797

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