Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints

Food Res Int. 2018 Apr:106:920-927. doi: 10.1016/j.foodres.2018.02.010. Epub 2018 Feb 2.

¹ Technology and Quality Research Unit, Institute of the Olive, BP 1087, 3000 Sfax, Tunisia; Arid Land and Oasis Cropping Laboratory, Institute of Arid Land, Route Eljorf, 4119 Medenine, Tunisia; Faculty of Sciences, Bizerte, 7021 Jarzouna, Tunisia.
² Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy. Electronic address: gabriele.rocchetti@unicatt.it.
³ Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, Via S. Costanzo, 06126 Perugia, Italy.
⁴ Arid Land and Oasis Cropping Laboratory, Institute of Arid Land, Route Eljorf, 4119 Medenine, Tunisia.
⁵ Technology and Quality Research Unit, Institute of the Olive, BP 1087, 3000 Sfax, Tunisia.
⁶ Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.

No abstract available

Keywords: Extra-virgin olive oil; Food authentication; Food metabolomics; Multivariate statistics; Polyphenols; Sterols.

MeSH terms