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Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods

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Abstract

The content of 40 phenolic compounds was determined in 68 samples of extra virgin olive oils (EVOOs) coming from 9 Italian regions using high-performance liquid chromatography coupled to diode array detector and mass spectrometry. Oleuropein isomers (M = 540 g/mol) and derivatives (M = 378 g/mol) together with ligstroside aglycone isomers (M = 362 g/mol) and derivatives (M = 394 g/mol) were the major EVOOs compounds (median of 44–228 mg/kg). On the other hand, verbascoside isomers (M = 624 g/mol) and apigenin (M = 270 g/mol) were the minor compounds (median < 2 mg/kg). Different techniques of multivariate data analysis were applied to find important parameters for discrimination of EVOOs. Principal component analysis and factor analysis distributed the samples into two groups according to the total amount of phenols and quantity of elenolic acid giving information about ripeness of olives. Linear discriminant analysis successfully classified the samples according to their geographical origin into three groups (Northern Italy, Southern Italy, and Sicily).

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Acknowledgements

The research was performed within the context of the project AGER2-Rif 2016-0169 “Valorizzazione dei prodotti italiani derivanti dall’oliva attraverso tecniche analitiche innovative”-“Violin”. The authors gratefully acknowledge Shimadzu Corporation and Merck Life Science (Merck KGaA, Darmstadt, Germany) for the continuous support. J.K. would like to thank the Erasmus + program for providing the grant for nine months traineeship at University of Messina.

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Authors and Affiliations

  1. Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210, Pardubice, Czech Republic

    Jitka Klikarová & Lenka Česlová

  2. Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy

    Jitka Klikarová, Paola Dugo & Luigi Mondello

  3. Department of Inorganic Technology, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic

    Petra Kalendová

  4. Chromaleont S.R.L., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy

    Paola Dugo & Luigi Mondello

  5. Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy

    Luigi Mondello

  6. BeSep S.R.L., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy

    Luigi Mondello

  7. Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Messina, Italy

    Francesco Cacciola

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  1. Jitka Klikarová
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Correspondence to Lenka Česlová.

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Klikarová, J., Česlová, L., Kalendová, P. et al. Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods. Eur Food Res Technol 246, 1241–1249 (2020). https://doi.org/10.1007/s00217-020-03484-1

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  • DOI: https://doi.org/10.1007/s00217-020-03484-1

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