The Chemistry of Olive Oil: an endless story★

Because of their value, Olive oils, undergo to several attempts of adulteration and this improved the performances of analytical methods developed to check their authenticity. After the eve of the “Chemistry of indexes”, the development of separation techniques greatly improved the knowledge of the composition of lipids; the earlier gas chromatographic separations of fatty acid, could last even more than 40 minutes and the evaluation of minor fatty acids were problematic, at Bologna University, their previous separation on silver nitrate silica gel TLC was applied in 1974–1975, in order to concentrate them and obtain a better chromatogram. The gas chromatographic evaluation of minor compounds was another interesting challenge, packed columns with apolar stationary phase, admit the separation of few peaks; in 1975, the use of a slightly more polar stationary phase (OV17) highlighted the presence of Δ-5-avenasterol in olive oils. 1981 is a milestone for olive oil analytical control: Regulation (CEE) 2568/91 made the use of capillary columns mandatory. Official analytical methods consider many parameters, enclosed sensory evaluation, that is not matter for chemists, however, chemists are moved by curiosity and several papers had been published on the relationship between the volatile compounds of head space of olive oil and sensory characteristics. Despite being one of the more studied food, olive oils’ composition continues to give the chemists the possibility to discover new compounds, e.g. degradation products of sterols that leads to the standardization of the method for sterenes evaluation. From 1973 to nowadays, the laboratory performances greatly improved, nowadays it is possible to generate a huge number of data in a short time, then the problem is how to correctly interpretate them, surely chemometric and lipidomic greatly can help.

Abstract licence: CC BY

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