Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils.

ABSTRACT: 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 analy

SUBMITTER: Astolfi ML 

PROVIDER: S-EPMC8635196 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature