Chemical Characterization, Stability and Sensory Evaluation of Sicilian Extra Virgin Olive Oils: Healthiness Evidence at Nose Reach

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Jul 13

PMID 38998654

Authors

Claudia Lino

David Bongiorno

Rosa Pitonzo

Serena Indelicato

Manfredi Barbera

Gabriella Di Gregorio

Domenico Pane

Giuseppe Avellone

Affiliations

Soon will be listed here.

Abstract

The aim of this study was to assess the nutraceutical qualities of extra virgin olive oil (EVOO) samples obtained from three Sicilian olive : , , and We also evidenced the relationship among biophenols, base parameters and panel test scores, and evaluated the stability of the biophenols in EVOO. The assessment also took into consideration variations in olive harvesting periods and the influence of four different milling methods. A statistical analysis of the collected data revealed that the cultivar and harvesting period were the primary factors influencing the bio-phenol content, while the milling methods employed did not significantly affect the levels of biophenols in the oils. The panel test results were also illuminating as they were strongly related to the cultivar and polyphenol content. Following the criteria outlined in EC Regulation 432/2012, we selected three samples, each representing one of the cultivars, which exhibited the highest bio-phenol content to evaluate the biophenol stability during a time span of 16 months.

Citing Articles

Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization.

Sciurba L, Indelicato S, Gaglio R, Barbera M, Marra F, Bongiorno D Foods. 2025; 14(3).

PMID: 39942041 PMC: 11817457. DOI: 10.3390/foods14030449.

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