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Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades

Author

Listed:
  • Maria Teresa Frangipane

    (Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, via San Camillo de Lellis, 01100 Viterbo, Italy)

  • Lara Costantini

    (Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy)

  • Nicolò Merendino

    (Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy)

  • Riccardo Massantini

    (Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, via San Camillo de Lellis, 01100 Viterbo, Italy
    Study Alpine Centre, University of Tuscia, Via Rovigo, 7, 38050 Pieve Tersino, Italy)

Abstract

Antioxidant capacity and sensory analysis of olive oils of different quality grades (Extra virgin, Virgin, Ordinary and Lampante) were investigated to define their possible differences useful for quality discrimination. Total phenolic content discriminated the sample Lampante olive oil (LVOO) with values (0.95 mg GAE/g) significantly lower than the other oils (1.85, 1.80 and 1.98 for A, D and E samples, respectively). The principal component analysis (PCA) revealed that sensory attributes (“bitter” and “pungent”) and antioxidant capacity (expressed by FRAP and ABTS •+ ) are positively correlated with Extra-virgin olive oil (EVOO) and Virgin olive oil (VOO) categories, evidencing high values. In conclusion, based on the evaluated parameters, differences between the different olive oil categories were found. Still, they did not allow us to clearly separate the two categories of Extra-virgin olive oil (EVOO) and Virgin olive oil (VOO) oils.

Suggested Citation

  • Maria Teresa Frangipane & Lara Costantini & Nicolò Merendino & Riccardo Massantini, 2023. "Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades," Agriculture, MDPI, vol. 13(5), pages 1-13, April.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:5:p:993-:d:1137066
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    Cited by:

    1. Andreas Christofi & Panagiota Fella & Agapios Agapiou & Elli Maria Barampouti & Sofia Mai & Konstantinos Moustakas & Maria Loizidou, 2024. "The Impact of Drying and Storage on the Characteristics of Two-Phase Olive Pomace," Sustainability, MDPI, vol. 16(3), pages 1-17, January.

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