title: Fatty acid composition and δ13 C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry.
abstract: European Regulation (EEC) 2568/91 has been setting the minimum requirements in order to allow labeling of oil as extra virgin. These general requirements, are based on physical-chemical and organoleptic parameters directly linked to the freshness and quality of the product. Isotope ratio mass spectrometry (IRMS) was demonstrated to be a useful tool for the discrimination of the origin of unknown samples, because the obtained data are practically independent of the cultivar employed and the production technique. In this work, the evaluation of the composition of fatty acid methyl esters (FAME) alongside with the determination of stable isotope ratio of C in bulk oils and in main FAME constituents have been investigated as a tool to improve geographical discrimination of Italian Protected Designation of Origin/Protected Geographical Indication (PDO/PGI) samples. For this purpose, authentic PDO/PGI extra virgin olive oils were sampled at oil mills and grouped into different sets according to their areas of provenience. The use of principal component analysis and partial least squares discriminant analysis multivariate analysis techniques demonstrated that discrimination of olive oil samples can be done using geographical and pedoclimatic parameters predominantly by using δ(13) C results of bulk and individual fatty acids. Results showed that δ(13) C values are a more reliable marker of origin with respect to fatty acid composition.
authors.affiliation: MiPAAF, Dipartimento dell'Ispettorato Centrale della tutela della Qualità e Repressione Frodi dei Prodotti Agro-alimentari, Laboratorio Centrale di Roma, 00149, Rome, Italy.
authors.forename: Angelo
authors.initials: A
authors.lastname: Faberi
authors.forename: Rosa Maria
authors.initials: RM
authors.lastname: Marianella
authors.forename: Fabio
authors.initials: F
authors.lastname: Fuselli
authors.forename: Alessandro
authors.initials: A
authors.lastname: La Mantia
authors.forename: Felice
authors.initials: F
authors.lastname: Ciardiello
authors.forename: Camilla
authors.initials: C
authors.lastname: Montesano
authors.forename: Marcello
authors.initials: M
authors.lastname: Mascini
authors.forename: Manuel
authors.initials: M
authors.lastname: Sergi
authors.forename: Dario
authors.initials: D
authors.lastname: Compagnone
mesh_terms: D015415:Biomarkers / Q000032:analysis; D002247:Carbon Isotopes / Q000032:analysis; D016002:Discriminant Analysis; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry*; D016018:Least-Squares Analysis; D013058:Mass Spectrometry / Q000379:methods*; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis* / Q000737:chemistry*
chemical_list: D015415:Biomarkers; D002247:Carbon Isotopes; D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils
keywords: FAME composition; IRMS; PDO/PGI; chemometric analysis; extra virgin olive oil