Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1) Ninfali P., Bacchiocca M., Biagiotti E., Esposto S., Servili M., Rosati R., Montedoro GF.(2008) A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventionalextra-virgin olive oils. J. Am. Oil Chem. Soc., 85, 151-158.The quality of extra-virgin olive oils (EVOO) from organic and conventional farming was investigated in this 3-year (2001–2003) study. The oils were extracted from Leccino and Frantoio olive (Olea europaea) cultivars,grown in the same geographical area under either organic or conventional methods. Extra-virgin olive oils(EVOO) were produced with the same technology and samples were analyzed for nutritional and quality parameters.Volatile compounds were measured with solid-phase microextraction combined with gas chromatographyand mass spectrometry (SPME–GC–MS). Sensory evaluation was also completed by a trained panel. Significantdifferences were found in these parameters between organic and conventional oils in some years, but no consistenttrends across the 3 years were found. The acidity of organic Leccino oils was higher than conventional oilsin 2001 and 2002 but not in 2003; Frantoio oils were never different. Organic Leccino oils had higher peroxideindex than conventional oils in 2001 and 2002 but it was the reverse in 2003. Organic Frantoio oils had lowerperoxide index in 2001, but values were not statistically different in the other years. The concentrations of phenols,o-diphenols, tocopherols, the antioxidant capacity and the volatile compounds showed differences in someyears and no difference, or opposite differences, in others. Sensory analysis showed only slight differences infew aromatic notes. Our results showed that organic versus conventional cultivation did not affect consistentlythe quality of the high quality EVOO considered in this study, at least in the measured parameters. Genotype andyear-to-year changes in climate, instead, had more marked effects.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it374