Flavored olive oils have been consumed throughout the world, but the number of reports on them is limited. In the present study, both high-field nuclear magnetic resonance (NMR) and Ultraviolet-visible (UV-vis) spectroscopy methods were utilized to study nine different flavored olive oils and an extra virgin olive oil (EVOO) as a control sample. 1H NMR spectroscopy showed unassigned and differing signals of the flavored olive oils compared to the control sample. Amoris samples (2) and (3) have the highest number of new and unassigned signals. The majority of the flavored olive oils contain a high amount of sterols and cyclic compounds. The 1H-1H Correlation Spectroscopy (COSY) NMR spectra indicated lower intensity for the cross-peaks between 5.57 and 4.40 ppm resonances for Basirico-Limone (5) and higher intensity for Basirico-Pepperoncino (8), explained by the mass difference of hydroperoxides. The analysis of the on-diagonal peaks of 1H-1H COSY NMR spectra of the two representative samples (5) and (8) demonstrated a further difference in the minor constituents. UV-vis spectroscopy, based on the analysis of the colorant molecules, differed the EVOO control sample from the flavored olive oils, and discriminated the flavored olive oils from each other by the colorant molecules. Flavoring olive oils with different herbs fruit or vegetables show differences both in the colorant content and minor molecules of flavored olive oils compared to those of EVOO. These results evidence also that further experiments need to be conducted for a better classification of flavored olive oils.

Commercial flavored olive oil analysis by nuclear magnetic resonance spectroscopy and ultraviolet-visible spectroscopy

ACS Fall 2021

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.