A group of researchers has shown how an easy method can be applied by small labs and producers to certify compliance with Europe's polyphenols health claim.
A group of researchers, including Enrico Valli, Alessandra Bendini, Giuseppe Di Lecce and Tullia Gallina Toschi from the University of Bologna, Patricia Reboredo-Rodríguez and Jesus Simal-Gándara from the University of Vigo, proposed how to use a simple analytical method to quantify the phenolic content of extra virgin olive oils in order to satisfy the requirements introduced by the EU Regulation 432/2012, which establishes a list of permitted health claims made on foods.
The team published its findings in the European Journal of Lipid Science and Technology.
“As it is well known, there are sophisticated chromatographic techniques, such as the high-performance liquid chromatography (HPLC) coupled to ultraviolet-visible or mass spectrometry detector that are used to evaluate the phenolic content of virgin olive oils,” Di Lecce explained.
“However, these systems require very expensive analytical tools and qualified technicians, while the promising results obtained in this preliminary study show that the simple and cheap colorimetric assay based on the use of the Folin-Ciocalteu (FC) reagent can be also efficiently applied to verify the compliance to the polyphenols health claim introduced by the EU Regulation.”
In order to properly convey the healthy properties of extra virgin olive oil according to the EU regulation 432/2012, it is necessary:
- to share an analytical protocol to determine the amount of hydroxytyrosol and its derivatives having a demonstrated effect of protection of blood lipids from oxidative stress;
- to check, based on this protocol, if EVOOs satisfy the EU requirements for including the specific health claim on the label.
The FC method is a well-known colorimetric assay that requires only common and cheap equipment and can be executed in any laboratory. It is commonly used for the evaluation of phenolic compounds in hydro-alcoholic extracts of EVOO.
Based on a preliminary study, the researchers proposed using hydroxytyrosol to express the results obtained with the FC method. “Tests carried out by statistical software found FC data to be fully comparable with those obtained, after hydrolysis, with the HPLC-UV method using hydroxytyrosol and tyrosol to express the results,” Enrico Valli concluded.
The promising findings, which need to be confirmed by analyzing a large number of samples to draw final conclusions, show how an easy method can be efficiently applied by small labs and producers to verify or certify the compliance to the polyphenols health claim. This is in agreement with the increasing need to propose rapid and innovative instrumental approaches for quality and authenticity of olive oils, as reported by some of the authors in a recently published review.
With €5 million of financial support, the Horizon 2020 EU OLEUM Project, recently won by a consortium coordinated by Tullia Gallina Toschi (University of Bologna), has the overall objective to assure the quality and authenticity of olive oils at a global scale.
Within the framework of this project, a specific task led by Maria Tsimidou (Aristotle University of Thessaloniki) will be devoted to the setup of a reliable protocol for the determination of phenolic compounds in virgin olive oils according to the health claim. Further study, involving many laboratories around the world, will be made possible by the OLEUM Project to innovate and harmonize the quantitative determination of olive oil polyphenols.
More articles on: chemical analysis of olive oil, EU regulation 432/2012, Horizon 2020
Sep. 28, 2023
Precise Irrigation Key to Long-Term Productivity
A drought-resistant crop, olives still need adequate watering. Researchers are optimizing irrigation to improve yield and quality.
Sep. 6, 2023
Israeli Firm Prepares to Launch Countertop Olive Oil Appliance
The countertop appliance that transforms olives into olive oil in less than an hour could be available in 2024.
Feb. 1, 2024
Olive Oil Metabolites Linked with Improved Cardiovascular Disease Outcomes
The research demonstrated a link between virgin olive oil metabolite profiles and reduced risk of cardiovascular disease, but not diabetes.
Jan. 15, 2024
Oleocanthal: Behind the Health Benefits of Olive Oil's Famous Phenol
Found solely in extra virgin olive oil, oleocanthal demonstrates potent anti-inflammatory properties and has been linked to beneficial impacts on cancer and dementia.
Jun. 20, 2023
In Ice Cream, Olive Oil Adds Health Benefits Without Compromising Flavor
Extra virgin olive oil offers the possibility for innovative, healthier ice creams.
Feb. 15, 2024
Five-Year Project Delivers Infrastructure and Training for Algerian Olive Farmers
The PASA program planted training groves, researched local cultivars and delivered an olive oil laboratory in five years.
Sep. 15, 2023
Using Effective Microbes to Boost Organic Olive Yields in New Zealand
Ross Vintiner, award-winning biodynamic olive farmer in New Zealand, believes that microbes are the future of farming.
Jun. 26, 2023
Genotype Plays Significant Role in Fatty Acid Content of Virgin Olive Oil
Researchers in Spain have demonstrated how fatty acid content in virgin olive oils is mostly linked to genotype along with climate and other factors.