Quality parameters, chemical compositions and antioxidant activities of Calabrian (Italy) monovarietal extra virgin olive oils from autochthonous (Ottobratica) and allochthonous (Coratina, Leccino, and Nocellara Del Belice) varieties

Extra virgin olive oil (EVOO) is the main fat used in the Mediterranean diet. In this work, four monovarietal EVOOs from Calabria (South of Italy) namely Coratina, Ottobratica, Leccino, and Nocellara del Belice and Ottobratica from Calabria (Southern Italy) were investigated for their quality and CI...

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Bibliographic Details
Published inJournal of food measurement & characterization Vol. 15; no. 1; pp. 363 - 375
Main Authors Sicari, Vincenzo, Leporini, Mariarosaria, Giuffré, Angelo Maria, Aiello, Francesca, Falco, Tiziana, Pagliuso, Maria Teresa, Ruffolo, Amalia, Reitano, Antonella, Romeo, Rosa, Tundis, Rosa, Loizzo, Monica R.
Format Journal Article
LanguageEnglish
Published New York Springer US 01.02.2021
Springer Nature B.V
Subjects
Antioxidants
Bioactive compounds
Chemical composition
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cultivars
Engineering
Food Science
Gallic acid
Olive oil
Original Paper
Parameters
Phenols
Statistical analysis
Statistical methods
Tocopherol
Italy
Minor components
Extra virgin olive oil
Chemical profile
Colour analysis
Oxidative stability
Quality parameters
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Summary:Extra virgin olive oil (EVOO) is the main fat used in the Mediterranean diet. In this work, four monovarietal EVOOs from Calabria (South of Italy) namely Coratina, Ottobratica, Leccino, and Nocellara del Belice and Ottobratica from Calabria (Southern Italy) were investigated for their quality and CIELab parameters as well as antioxidant activity. Statistical significant differences were evidenced among investigated samples. Ottobratica EVOO showed the highest oxidative stability with a protective index (PI) of 29.52 h. This autochthonous cultivar was characterized by the highest total phenols content (452.44 mg of gallic acid/kg of oil) and α-tocopherol content (175.15 ppm) as well as the most promising antioxidant activity with a RACI value of − 0.18. Results evidenced that all the investigated Calabrian EVOOs are characterized by a good physico-chemical quality well within the limits indicated by the regulations issued by the European Union and by the International Olive Council for an EVOO and, also, by a promising healthy properties due their content in bioactive compounds. Graphic abstract
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-020-00640-9