The EU is the world largest producer, consumer and exporter of olive oil. Olive oil is normally sold at a higher price than other vegetable oils and fraudulent activities are tempting. The availability of valuable methods to counteract the frauds in this field has been recognized of great interest by the European community that in 2014 opened a call in Horizon 2020 named “Authentication of olive oil”. This work arises from an experimental observation that pointed out, for the first time, the presence of isobaric forms of natural lignans (+)-pinoresinol and (+)-1-acetoxypinoresinol in five commercial olive oils of different origin and manufacture. By the analyses of partially and fully refined oils, representative of an industrial refining process, it was possible to assess that the isobaric forms of these lignans occur specifically during the bleaching step of the process. Successively we confirmed these molecules are still present in the refined oils after the final deodorizing step, and consequently also in commercial olive oils directly available on the market for human consumption. The proposed mechanism of rearrangement hypothesized to describe the new isobaric forms was confirmed by a dynamic molecular simulation which provided results in agreement with our analytical findings. These new lignans are proposed as chemical markers to discover the application of undeclared refining procedures in commercial extra-virgin or virgin olive oils.
New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils / Cecchi, Lorenzo; Innocenti, Marzia; Melani, Fabrizio; Migliorini, Marzia; Conte, Lanfranco; Mulinacci, Nadia. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 219:(2017), pp. 148-157. [10.1016/j.foodchem.2016.09.132]
New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils
CECCHI, LORENZO;INNOCENTI, MARZIA;MELANI, FABRIZIO;MULINACCI, NADIA
2017
Abstract
The EU is the world largest producer, consumer and exporter of olive oil. Olive oil is normally sold at a higher price than other vegetable oils and fraudulent activities are tempting. The availability of valuable methods to counteract the frauds in this field has been recognized of great interest by the European community that in 2014 opened a call in Horizon 2020 named “Authentication of olive oil”. This work arises from an experimental observation that pointed out, for the first time, the presence of isobaric forms of natural lignans (+)-pinoresinol and (+)-1-acetoxypinoresinol in five commercial olive oils of different origin and manufacture. By the analyses of partially and fully refined oils, representative of an industrial refining process, it was possible to assess that the isobaric forms of these lignans occur specifically during the bleaching step of the process. Successively we confirmed these molecules are still present in the refined oils after the final deodorizing step, and consequently also in commercial olive oils directly available on the market for human consumption. The proposed mechanism of rearrangement hypothesized to describe the new isobaric forms was confirmed by a dynamic molecular simulation which provided results in agreement with our analytical findings. These new lignans are proposed as chemical markers to discover the application of undeclared refining procedures in commercial extra-virgin or virgin olive oils.File | Dimensione | Formato | |
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New isobaric lignans from refined olive oils as quality markers for virgin olive.pdf
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