Molecules, Vol. 29, Pages 525: Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil & rsquo;s Nutritional Value

Molecules, Vol. 29, Pages 525: Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil’s Nutritional Value Molecules doi: 10.3390/molecules29020525 Authors: Lorenzo Cecchi Filippo Conticelli Bruno Zanoni Carlotta Breschi Maria Bellumori Nadia Mulinacci Extra virgin olive oil (EVOO) is a valuable product and is highly appreciated by consumers for its great nutritional value. However, to date, there has been a lack of uniform systems capable of ranking the nutritional value of EVOO based on its chemical composition in terms of macro- and micronutrients (including phenolic compounds and tocopherols). The aim of this study was to propose a scoring algorithm to rank the nutritional value of EVOO samples, considering their chemical composition in macro- and micronutrients and their sensitivity to oxidation phenomena. Data from more than 1000 EVOO samples were used to assess the variability of the data, considering the selected negative parameters (free acidity, peroxide value, spectrophotometric indices) and positive components (composition in tocopherols via HPLC-DAD, phenolic compounds via HPLC-DAD, and fatty acids via GC-MS) so as to ensure the universal validity of the scoring algorithm. The dataset included samples from the main producing countries worldwide, in addition to Australia, across several production years; data were selected to represent different production realities. A mathematical model was set up for each che...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research