Comparison of lipid profile of Italian Extra Virgin Olive Oils by using rapid chromatographic approaches.

The following research focuses on the characterization of the major components of Extra Virgin Olive Oils (EVOOs), viz. triacylglycerols (TAGs), analyzed both in their intact form and after conversion into fatty acid methyl esters (FAMEs). Samples coming from different Italian regions were evaluated in order to obtain quali/quantitative information, which can be correlated to the cultivar, label and/or place of origin. Two fast chromatographic methods were developed for the determination of TAGs and FAMEs in 200 EVOOs by liquid and gas chromatography, respectively. In both cases, a mass spectrometry library with embedded Linear Retention Indices was explored for the identification of single molecular species. Principal components analysis was performed as a multivariate display method; the score plots showed a clear demarcation between southern and central-northern regions, as well as a discrimination based on the variety of olives. In particular, southern EVOOs were satisfactorily differentiated on the basis of the cultivar, while the central-northern EVOOs showed a partial overlapping, unless a significant reduction of the total variability was carried out, considering only EVOOs produced according to a specific regulation, e.g. oils labelled with Protected Designation of Origin. • Lipid profiles of top-quality Italian extra virgin olive oils (EVOOs) were compared. • Fatty acids and triacylglycerols (TAGs) were determined by fast GC and LC methods. • An MS library of TAGs with embedded Linear Retention Indices (LRI) was tested in LC. • The statistical analysis highlighted significant differences among Italian EVOOs. • Both the cultivar and pedoclimatic conditions affected EVOO clusterization. [ABSTRACT FROM AUTHOR]