Scientists from the University of Basilicata (Potenza, Italy),
the University of Verona, and VELP Scientifica (Usmate, Italy)
have conducted stability tests on extra virgin olive oil as a part
of the “Eufolia Mediterranea” project, aiming to assess the
behavior under oxidative stress of extra virgin oils from conventional and experimental olive cultivation. Three samples
from the cultivar Ogliarola del Bradano were obtained from
the same field in the Basilicata region in southern Italy. All
three samples were extracted in the same facility under the
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FIG. 2. Correlation between IP values and total polyphenol content for Basilicata(a)and Garda(b)extra virgin olive oils
y= 7,5684x - 11,334
Ogliarola del Bradano
A) Basilicata Oils
60 80 100 0
y = 4.4182x - 61.7
R2 = 0.98468
B) Garda DOP Oils
60 80 100
same operative conditions. The oxidation stability tests were
performed at a constant temperature of 90°C and an oxygen
pressure of 600 kPa, with three repetitions for each sample.
The three samples differed with respect to the year and
the method in which the olives were cultivated. The first sample (PFI 2013 C) was obtained in 2013, from a conventional
cultivation. The second (PFI 2014 C) was also obtained from a
conventional cultivation, but in the following year (2014). The
third sample (PFI 2014 E), also obtained in 2014, was obtained
from an experimental cultivation in which low environmental
impact and high-efficiency technologies were used.
When the IP values of the three investigated oils were
compared, the oil from conventional cultivation in 2013 had a
higher oxidative stability than the oil that was conventionally
cultivated in 2014, which was likely due to climatic parameters.
However, the sample obtained from the experimental cultivation in 2014 was considerably more stable, with an IP value
10 h longer than the sample obtained from conventional cultivation during the same year, indicating that the experimental cultivation techniques had a positive effect on the oxidative
stability of extra virgin olive oil.
The oxidative stability of the three oils from the Eufolia
Mediterranea project was compared with the oxidative stability of other oils from the Basilicata region, including two oils
from the same variety (Ogliarola del Bradano), one oil from
the variety Leccino, and another one from the Coratina variety.
Among the samples tested, those from the Leccino variety had
the lowest IP value ( 19. 5 h), and those from Coratina the highest (62 h).
Moreover, the oxidative stability of five PDO (Protected
Designation of Origin) extra virgin olive oils from the Garda
lake area in northern Italy, was analyzed. These oils were characterized by IP values ranging from 38 to 78 hours