Prof. Maurizio Servili, from the University of Perugia, presented the results of research conducted over the past five years on the chemistry makeup of 5,000 samples of Italian extra virgin olive oils.

On January 30, the 2015 edi­tion of Enoliexpo Adriatica Fair was inau­gu­rated in Fermo. During the Fair the tech­no­log­i­cal devel­op­ments in the field of oenol­ogy and olive milling were dis­cussed.

During the open­ing con­fer­ence of the event, Prof. Maurizio Servili, from the University of Perugia, pre­sented the results of research con­ducted over the past five years on the chem­istry makeup of 5,000 sam­ples of Italian extra vir­gin olive oils.

The median per­cent­age of oleic acid com­pared to the total fatty acid com­po­si­tion was 75 per­cent; the con­tent of phe­no­lic com­pounds of the ana­lyzed oils was greater than 300 mg/​Kg, with a median of 452 mg/​Kg; the median value of α‑tocopherol was 209 mg/​Kg.

From the results, the researchers said, we can deduce the strong link between the chem­i­cal com­pounds and the olive cul­ti­vars and pro­duc­tion areas. “The sen­sory char­ac­ter­is­tics of some Italian EVOOs can be con­sid­ered unique and dif­fi­cult to repro­duce in other olive-grow­ing areas in the world,” Servili said, “because of their high con­tent of oleic acid and the pres­ence of phe­no­lic com­pounds such as α toco­pherol and squa­lene.”

The Prof. Servili’s research was con­ducted with the col­lab­o­ra­tion of Unaprol (the National Union of Associations of olive pro­duc­ers) which is also help­ing to develop new meth­ods in oil extrac­tion tech­nol­ogy and sus­tain­abil­ity. (During milling only a small per­cent­age of olives are extracted and exploited — the oil never exceeds 20 per­cent of the total mass — while the rest of it is dis­posed off.)

“The increase in the prof­itabil­ity of the Italian olive oil sec­tor,” said David Granieri, Unaprol President, said dur­ing the con­fer­ence, “can improve thanks to the stud­ies sup­ported by Unaprol, through a more ratio­nal and com­plete use of the olives in milling, by gen­er­at­ing new eco­nomic oppor­tu­ni­ties in the sup­ply chain and related indus­tries con­nected to it.”

Unaprol invested over €1 mil­lion in sci­en­tific research in the last three years, Granieri stated.


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