Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period

Abstract

Fatty acids, phenolic compounds, and tocopherols of Coratina, Bosana, Semidana, and Tonda di Cagliari virgin olive oils, were measured over a 45-day harvest period. Phenolic composition was the primary factor distinguishing Bosana, Tonda di Cagliari, and Semidana, whereas fatty acids differentiated Coratina and the other cultivars. Harvest period principally influenced oleacein, oleocanthal, oleuropein and ligstroside aglycones, and flavonoids. High phenolic content was observed for Coratina (1039-688 mg/kg) and Bosana (788-592 mg/kg). A drastic decrease in phenolic content was observed in Semidana (529-134 mg/kg) and Tonda di Cagliari (507-142 mg/kg) during the harvest period. These two cultivars also had low MUFA/PUFA (6.0-4.0 and 4.9-3.2 respectively), suggesting that these varieties should be harvested earlier in the season. These results provide information to producers for improved management of the harvesting process, which is strongly affected by varietal factors.

Keywords: Chemometrics; Fatty acids; Fruit ripening; Orthogonal Projection to Latent Structures; Polar phenolic composition; Sardinian virgin olive oil; Virgin olive oil health properties; α-Tocopherol.