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Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years

Pigments 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 quanti...

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Autores principales: Lazzerini, Cristina, Domenici, Valentina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5409313/
https://www.ncbi.nlm.nih.gov/pubmed/28353651
http://dx.doi.org/10.3390/foods6040025
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author Lazzerini, Cristina
Domenici, Valentina
author_facet Lazzerini, Cristina
Domenici, Valentina
author_sort Lazzerini, Cristina
collection PubMed
description Pigments 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.
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spelling pubmed-54093132017-05-03 Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years Lazzerini, Cristina Domenici, Valentina Foods Article Pigments 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. MDPI 2017-03-29 /pmc/articles/PMC5409313/ /pubmed/28353651 http://dx.doi.org/10.3390/foods6040025 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lazzerini, Cristina
Domenici, Valentina
Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years
title Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years
title_full Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years
title_fullStr Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years
title_full_unstemmed Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years
title_short Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years
title_sort pigments in extra-virgin olive oils produced in tuscany (italy) in different years
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5409313/
https://www.ncbi.nlm.nih.gov/pubmed/28353651
http://dx.doi.org/10.3390/foods6040025
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