Studio di alcune caratteristiche compositive di oli vergini di oliva sardi e corsi in relazione all'origine geografica

TL;DRAbstract

Percent trygliceride composition, total carotenoids and chlorophylles and the main quality parameters of 110 and 29 extra-virgin oils most important Sardinian and Corsican production places, respectively, have been inspected. Statistical analysis of data revealed that some of the above cited components can serve as discriminatory factors to exactly define the origin of the oil, while others do not. On the other hand, some similarity has been found
\nwith other components of the two islands. In particular, it has been found that an exact identification of place of origin is easily achieved for zones 2 (south Sardinia) and 3 (north-west Sardinia), because they show the significantly highest content of POL trygliceride and palmitoleic acid or SOO trygliceride and stearic acid, respectively. Moreover, zones 2 and 3 have the significant lowest content of OOO and PSO tryglicerides, respectively. A cross comparison of parameters allows the place of origin identification for the remaining

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