Cargando…

Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils

Food product safety and quality are closely related to the elemental composition of food. This study combined multielement analysis and chemometric tools to characterize 237 extra-virgin olive oil (EVOO) samples from 15 regions of Italy, and to verify the possibility of discriminating them according...

Descripción completa

Detalles Bibliográficos
Autores principales: Astolfi, Maria Luisa, Marini, Federico, Frezzini, Maria Agostina, Massimi, Lorenzo, Capriotti, Anna Laura, Montone, Carmela Maria, Canepari, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8635196/
https://www.ncbi.nlm.nih.gov/pubmed/34869215
http://dx.doi.org/10.3389/fchem.2021.769620
_version_ 1784608254139039744
author Astolfi, Maria Luisa
Marini, Federico
Frezzini, Maria Agostina
Massimi, Lorenzo
Capriotti, Anna Laura
Montone, Carmela Maria
Canepari, Silvia
author_facet Astolfi, Maria Luisa
Marini, Federico
Frezzini, Maria Agostina
Massimi, Lorenzo
Capriotti, Anna Laura
Montone, Carmela Maria
Canepari, Silvia
author_sort Astolfi, Maria Luisa
collection PubMed
description Food product safety and quality are closely related to the elemental composition of food. This study combined multielement analysis and chemometric tools to characterize 237 extra-virgin olive oil (EVOO) samples from 15 regions of Italy, and to verify the possibility of discriminating them according to different quality factors, such as varietal or geographical origin or whether they were organically or traditionally produced. Some elements have antioxidant properties, while others are toxic to humans or can promote oxidative degradation of EVOO samples. In particular, the antioxidant activity of oils’ hydrophilic fraction was estimated and the concentrations of 45 elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). At first, univariate and multivariate analyses of variance were used to compare the element concentrations, and statistically significant differences were found among samples from different regions. Successively, discriminant classification approaches were used to build a model for EVOO authentication, considering, in turn, various possible categorizations. The results have indicated that chemometric methods coupled with ICP-MS have the potential to discriminate and characterize the different types of EVOO, and to provide “typical” elemental fingerprints of the various categories of samples.
format Online
Article
Text
id pubmed-8635196
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-86351962021-12-02 Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils Astolfi, Maria Luisa Marini, Federico Frezzini, Maria Agostina Massimi, Lorenzo Capriotti, Anna Laura Montone, Carmela Maria Canepari, Silvia Front Chem Chemistry Food product safety and quality are closely related to the elemental composition of food. This study combined multielement analysis and chemometric tools to characterize 237 extra-virgin olive oil (EVOO) samples from 15 regions of Italy, and to verify the possibility of discriminating them according to different quality factors, such as varietal or geographical origin or whether they were organically or traditionally produced. Some elements have antioxidant properties, while others are toxic to humans or can promote oxidative degradation of EVOO samples. In particular, the antioxidant activity of oils’ hydrophilic fraction was estimated and the concentrations of 45 elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). At first, univariate and multivariate analyses of variance were used to compare the element concentrations, and statistically significant differences were found among samples from different regions. Successively, discriminant classification approaches were used to build a model for EVOO authentication, considering, in turn, various possible categorizations. The results have indicated that chemometric methods coupled with ICP-MS have the potential to discriminate and characterize the different types of EVOO, and to provide “typical” elemental fingerprints of the various categories of samples. Frontiers Media S.A. 2021-11-16 /pmc/articles/PMC8635196/ /pubmed/34869215 http://dx.doi.org/10.3389/fchem.2021.769620 Text en Copyright © 2021 Astolfi, Marini, Frezzini, Massimi, Capriotti, Montone and Canepari. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Chemistry
Astolfi, Maria Luisa
Marini, Federico
Frezzini, Maria Agostina
Massimi, Lorenzo
Capriotti, Anna Laura
Montone, Carmela Maria
Canepari, Silvia
Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils
title Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils
title_full Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils
title_fullStr Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils
title_full_unstemmed Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils
title_short Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils
title_sort multielement characterization and antioxidant activity of italian extra-virgin olive oils
topic Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8635196/
https://www.ncbi.nlm.nih.gov/pubmed/34869215
http://dx.doi.org/10.3389/fchem.2021.769620
work_keys_str_mv AT astolfimarialuisa multielementcharacterizationandantioxidantactivityofitalianextravirginoliveoils
AT marinifederico multielementcharacterizationandantioxidantactivityofitalianextravirginoliveoils
AT frezzinimariaagostina multielementcharacterizationandantioxidantactivityofitalianextravirginoliveoils
AT massimilorenzo multielementcharacterizationandantioxidantactivityofitalianextravirginoliveoils
AT capriottiannalaura multielementcharacterizationandantioxidantactivityofitalianextravirginoliveoils
AT montonecarmelamaria multielementcharacterizationandantioxidantactivityofitalianextravirginoliveoils
AT caneparisilvia multielementcharacterizationandantioxidantactivityofitalianextravirginoliveoils