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...

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Autores principales:	Maria Luisa Astolfi, Federico Marini, Maria Agostina Frezzini, Lorenzo Massimi, Anna Laura Capriotti, Carmela Maria Montone, Silvia Canepari
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	authenticity chemometrics inductively coupled plasma mass spectrometry olive oil statistical analysis trace elements Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/ebf0fb2fb49e46cf949ce77875c6a593
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spelling	oai:doaj.org-article:ebf0fb2fb49e46cf949ce77875c6a5932021-11-16T07:12:09ZMultielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils2296-264610.3389/fchem.2021.769620https://doaj.org/article/ebf0fb2fb49e46cf949ce77875c6a5932021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fchem.2021.769620/fullhttps://doaj.org/toc/2296-2646Food 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.Maria Luisa AstolfiFederico MariniMaria Agostina FrezziniLorenzo MassimiAnna Laura CapriottiCarmela Maria MontoneSilvia CanepariFrontiers Media S.A.articleauthenticitychemometricsinductively coupled plasma mass spectrometryolive oilstatistical analysistrace elementsChemistryQD1-999ENFrontiers in Chemistry, Vol 9 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	authenticity chemometrics inductively coupled plasma mass spectrometry olive oil statistical analysis trace elements Chemistry QD1-999
spellingShingle	authenticity chemometrics inductively coupled plasma mass spectrometry olive oil statistical analysis trace elements Chemistry QD1-999 Maria Luisa Astolfi Federico Marini Maria Agostina Frezzini Lorenzo Massimi Anna Laura Capriotti Carmela Maria Montone Silvia Canepari Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils
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	article
author	Maria Luisa Astolfi Federico Marini Maria Agostina Frezzini Lorenzo Massimi Anna Laura Capriotti Carmela Maria Montone Silvia Canepari
author_facet	Maria Luisa Astolfi Federico Marini Maria Agostina Frezzini Lorenzo Massimi Anna Laura Capriotti Carmela Maria Montone Silvia Canepari
author_sort	Maria Luisa Astolfi
title	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_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_sort	multielement characterization and antioxidant activity of italian extra-virgin olive oils
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/ebf0fb2fb49e46cf949ce77875c6a593
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Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils

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